roasted cauliflower risotto

Roasted Cauliflower Risotto

1 large head cauliflower, stem removed, cut into florets

3 tablespoons olive or grapeseed oil, divided

1 teaspoon salt

1 teaspoon black pepper

1 bunch green onions, sliced from root through half of the green

4 garlic cloves, lightly chopped

1 1/2 cups risotto or arborio

3/4 cup white wine

2 cups water

3 cups vegetable broth

1 cup fontina cheese, shredded

1/2 cup fresh parsley, lightly chopped

Heat oven to 400 degrees.  Spread cauliflower on baking pan.  Drizzle with 1 tablespoon of oil and sprinkle with salt and pepper.  Roast cauliflower in oven until tender,  10-12 minutes.  When cauliflower is cooked, place in large bowl.

While cauliflower is cooking, start risotto.  Pour remaining oil in large saute pan.  Add sliced onions to oil and start cooking over medium heat.  Cook onions for a few minutes until they start to soften.  Add garlic and risotto, stirring into onions for two minutes.  Add wine to risotto mixture and stir until wine is absorbed.

Add water and then vegetable broth to risotto mixture one cup at a time, cooking and stirring until liquid is absorbed before adding next cup.  Once all liquid is absorbed, remove risotto from heat.

Add risotto to cauliflower in bowl.  Toss with fontina cheese and fresh parsley.

5FB951AA-B344-4FC3-8FEA-5B10A81EF65Cenjoy xo

mashed cauliflower

Mashed Cauliflower60F0789D-459B-46E6-A7B5-821CC6C1FE1D

1 large head cauliflower

3 cloves garlic, peeled

1/2 teaspoon salt

4 ounces cream cheese

3/4 cup shredded parmesan cheese

3 tablespoons unsalted butter

1 tablespoon fresh parsley

1/4 teaspoon pepper

Rinse cauliflower under water.  Break into pieces, removing and discarding core.  Place cauliflower in large pot with garlic cloves and cover with water.  Place pot on medium heat and bring water to a light boil.  Cook cauliflower until fork tender, about 10 minutes.

While cauliflower is cooking, place remaining ingredients in food processor.

Once cauliflower is cooked, drain into colander.  Added drained cauliflower and garlic to food processor.  Pulse food processor until all  ingredients are combined and smooth.

enjoy xo

 

 

potato salad with fresh dill

Potato Salad with Fresh Dill

IMG_83733 pounds new potatoes, scrubbed

1/2 teaspoon garlic salt

1/2 red onion, chopped

5 green onions, sliced into the green stem

1/3 cup fresh dill

1 cup good quality mayonnaise

1/4 cup whole grain dijon mustard

zest and juice from one large lemon

1/2 teaspoon sea salt

1/2 teaspoon pepper

Cut potatoes into large chunks.  Place potatoes into large saucepan and cover with water.  Add garlic salt to water.  Cook potatoes until fork tender.  About 30 minutes.  Do not over cook.  Drain and place in large bowl.  Allow to cool completely.

Add remaining ingredients to cooled potatoes.  Stir until all ingredients are combined and potatoes are coated.  Can be made day before serving.

enjoy xo

 

smoked gouda macaroni and cheese

Smoked Gouda Macaroni and Cheese

1 -16 oz package pasta, shape of your choiceIMG_7162

3 tablespoons butter

4 green onions, chopped

2 tablespoons flour

1 cup heavy cream

1 1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon black pepper

8 oz smoked gouda cheese, shredded

Bring large pot of salted water to a boil.  Add pasta and cook until al dente.  Drain.

Melt butter in medium saucepan over medium heat.  Add green onions and allow onions to cook and soften.  Once onion is soft, stir flour into butter and onion mixture and cook, whisking, until a roux forms.  Slowly add milk and cream, whisking constantly until sauce is smooth and thickening.  Turn off heat.  Add salt, pepper and stir in cheese.

Add pasta to sauce mixture, stirring until pasta is coated.

Spray baking dish with pan release.  Transfer macaroni and cheese to baking dish.  Bake in 350 degree oven for 15 minutes or until heated through.

enjoy xo

 

 

roasted brussels sprouts

Roasted Brussels Sprouts

fresh brussels sprouts with tight green leaves

olive oil

kosher or sea salt

coarse ground pepper

Rinse brussels.  Trim off end of sprout, cut in half and place on top of paper towel in bowl.  Allow paper towel to absorb moisture.

Drizzle dry sprouts with olive oil and sprinkle generously with salt and pepper.  Toss to coat and then spread on baking sheet.

Roast in 400 degree oven 30-40 minutes or until sprouts start to brown.  Turn with a spatula halfway through roasting to help them roast evenly.  Sprouts will be tender on the inside and crispy on the outside.

Yes, you can add chopped bacon or thinly sliced sausage before roasting.  Yum.

enjoy xo

 

simple taco soup

Simple Taco Soup

2 pounds ground beef

1 yellow onion, diced

4 cloves garlic, chopped

1 can (15 1/2 ounce) red kidney beans, drained and rinsed

1 can (15 1/2 ounce) whole kernel corn

2 cans (14 1/2 ounce) diced tomatoes

1 can (14 1/2 ounce) tomatoes with chilies

2 cans (4 1/2 ounce) diced green chilies

1 package (1 1/4 ounce) taco seasoning mix

1 package (1 ounce) ranch salad dressing mix

2 cups water

1 tablespoon cayenne pepper

1 tablespoon cumin

1 teaspoon garlic salt

1 teaspoon coarse grind peper

Brown ground beef in large stock pot with onion and garlic.  When browned, drain excess fat through colander and return meat mixture to pot.

Add all remaining ingredients, stirring to integrate.  Allow to simmer over low heat for at least 30 minutes.

Serve with jalapeno slices, shredded cheese and sour cream.IMG_0513

Feeds an army and always good the next day!

enjoy xo

 

thyme roasted beets

Thyme Roasted Beets

Fresh beets of similar sizes, rinsed and air driedIMG_5890

Olive oil

Thyme

Salt

Place dry beets in bowl.  Pour light stream of olive oil on beets and toss by hand to coat.  Sprinkle generously with salt and thyme.  Package beets up in foil pouch, folding and sealing sides.  Place pouch in baking pan in case of leaks.

Bake in 360 degree oven for approximately 80 minutes, depending on size of beets.  You can pull out of oven at an hour and check for tenderness.  Beets are cooked when they are knife tender.  Once cooked, remove from oven and leave in pouch to cool.

Once beets are cool enough to handle, hold beets one at a time under cool running water and allow peel to fall off.  You may need to rub lightly with fingers.  Cut as desired. IMG_0621

Serve plain or with a feta, greek or blue cheese.  Sprinkle with additional thyme and salt as desired to taste.  Warm or cold, as a side or on a salad.

enjoy xo

garlic crusted baked potatoes

Garlic Crusted Baked Potatoes

No more potatoes wrapped in foil or cooked in the microwave, please.  These take just a few extra minutes and will up your potato game immeasurably.IMG_5898

Large Russet Baking Potatoes, scrubbed and air dried

Olive Oil

Garlic Salt

Over sink, pour a strip of olive oil down potato and rub over potato until coated.  Then sprinkle whole potato generously with garlic salt.  Place potatoes on baking sheet.  Sprinkle potatoes in pan with additional garlic salt if you are missing coverage.

Bake uncovered in 375 degree oven for 15 minutes.  Reduce oven temperature to 350 and cook additional 45 minutes until potatoes are fork tender.  Outside of potato will be deliciously crusty.  You won’t want a baked potato any other way again.

enjoy xo

 

herb garden potatoes with fresh spinach and lemon

Herb Garden Potatoes with Fresh Spinach and LemonIMG_0377

2 pounds Yukon Gold potatoes, washed and quartered

1 fresh lemon, juiced and zested

1/3 cup olive oil

1 teaspoon sugar

1 cup fresh baby spinach

1/2 cup fresh parsley leaves, loosely chopped

1/2 cup fresh dill fronds, loosely chopped

6 green onions, thinly sliced

Sea salt and pepper

Cook potatoes in boiling salted water until fork tender, about 16 minutes.  Drain.

While potatoes are cooking, whisk together lemon juice and zest, oil and sugar until thick.  Pour over potatoes while potatoes are still hot and stir gently until potatoes are coated.

Add spinach, parsley, dill and onions to dressed and still hot potatoes.  Season with salt and pepper to taste.

Served either warm or cold, you will be happy.

enjoy xo

grilled cabbage

Grilled Cabbage

1 head cabbage

2 tablespoons butter

8 slices thick cut bacon, diced and cooked to crisp

salt, pepper, garlic salt to taste

Preheat grill to 400 degrees.

Rinse cabbage.  Cut into 4 pieces, removing core.  Place on aluminum foil.

Sprinkle cabbage with salt, pepper and garlic salt.  Dot with butter and bacon.

Fold foil around cabbage like wrapping a gift, sealing edges.

Place on top rack of heated grill and cook for 30-40 minutes, until cabbage is fork tender.

enjoy xo