Monday, June 19, 2017

cauliflower gratin

a friend shared this with us last thanksgiving and now it's been added heavily into our rotation.

cauliflower gratin
makes one 9x13 casserole

1 large head cauliflower, cored and cut into florets
1 cup heavy cream
1 tbsp flour
1 cup grated Parmesan (or white cheddar)
salt and pepper
1/2 cup panko (or breadcrumbs)
1 tbsp butter, cut into small pieces

Preheat oven to 400 degrees.

In a large bowl, combine cauliflower, heavy cream flour and 3/4 cup grated cheese. Season with salt and pepper and toss to combine.

Transfer mixture to a baking dish, cover tightly with foil, and bake 30 minutes.

In a small bowl, combine 1/4 cup cheese and panko (or breadcrumbs). Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 minutes.

If still not browned on top, broil for another 5 minutes. Let cool 5 mins before serving.

Tuesday, May 30, 2017

shrimp tacos

Shrimp Tacos with Lime Crema

Lime-Cilantro Crema:

1/4 cup green onions, thinly sliced
1/4 cilantro, chopped
3 tbsp mayonnaise
3 tbsp sour cream
1 tsp grated lime rind
1 1/2 tsp fresh lime juice
1/4 tsp salt
1 garlic clove, minced


1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/8 tsp salt
1/8 tsp garlic powder
1 lb shrimp, peeled and deveined
2 cups shredded cabbage
2 cups salsa
1 cup shredded cheese
1/4 cup cilantro, chopped
8 flour tortillas

Prepare crema: Combine the first 8 ingredients in a small bowl. Set aside.

To prepare tacos, combine cumin and next 4 ingredients (through garlic powder) in a small bowl. Toss shrimp with spice mixture until coated evenly.

Saute shrimp until cooked through.

Divide shrimp evenly among tortillas. Top with cabbage, crema, salsa, shredded cheese and cilantro, if desired.

Monday, February 6, 2017

fresh apple cake

I made this kind of on a whim, and it was sticky-caramelized-sweet on the edges.

fresh apple raisin cake
makes 1 loaf 

1 cup flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup sugar
1 egg
1/4 cup vegetable oil
1/8-1/4 cup milk
2 cups apple, peeled, cored and chopped
1/2 cup raisins or dates

Preheat oven to 350 degrees. Grease and flour an 8"x4" loaf pan.

In a small bowl, stir together the flour, baking soda, cinnamon and salt. Set aside.

In a medium bowl, mix together the sugar, egg and oil. Stir in the flour mixture just until combined. Batter will be dry and paste-like, add milk gradually until batter resembles something like banana bread consistency.

Fold in the apples, nuts and raisins.

Bake for 55-60 mins in the preheated oven or until knife inserted comes out clean.

Saturday, February 4, 2017

korean beef bulgogi

I made this on a whim - yum! I looked over at Linus' bowl to see if he was eating his lunch, and he had scraped it completely clean!

korean beef bulgogi
serves 12

4 lbs bottom roast, cut into cubes 
salt and pepper
2 tbsp vegetable oil
1 cup beef broth (I only had chicken, so used that)
1/2 cup soy sauce 
5 cloves garlic, minced
1 tbsp ginger, minced
1 pear or granny smith apple, peeled and chopped
juice of one large orange or 2 small

cilantro, chopped
green onions, sliced
sesame seeds

Season the cubed roast liberally with salt and pepper.

Heat Instane Pot to saute. Once the pan is hot, coat the pan with the oil and in batches, brown the meat on all sides. Transfer meat to a plate.

De-glaze the pan with the broth, scraping up all the browned bits.

Pour in the soy sauce and stir to combine.

Return the meat back to the pan and then place the garlic, ginger and apple/pear on top of the meat, stirring lightly to slightly combine.

Finally, add in the orange juice.

Place lid on your Instant Pot and use the manual button on high pressure, set to 45 minutes. Make sure the valve is closed.

Once the pot is done, release the steam and shred the meet using a fork.

Mix in chopped cilantro, green onions, and sesame seeds, if desired.

**To make this recipe in the slow cooker follow all the steps 1-7. Slow cook on high for 4 hours or low for 6-7 hours.

Friday, February 3, 2017

roasted sweet potatoes

the bottoms were nice and caramelized.

roasted sweet potatoes
serves 8

5 sweet potatoes, sliced into 1 cm thick moons
3 cloves garlic, minced
3 tsp fresh herbs (rosemary or thyme)
olive oil

Preheat oven to 450 degrees.

Toss ingredients together.

Place in 1 layer on a baking sheet.

Bake on top rack for 30 mins.

Broil for another 5-10 mins.

Wednesday, April 13, 2016

cauliflower alfredo

I found this in a Cooking Light magazine, and it was a huge hit with the kids. M's eaten this for either lunch or dinner now for more than a week! The cooked cauliflower makes for a more luscious, healthier, but still creamy alfredo sauce.

cauliflower alfredo
makes 8 servings

1 lb uncooked fettucine (or spaghetti/linguine)
6 cups chopped broccoli
6 cups chopped cauliflower, divided
2 tbsp flour
2 cups chicken stock or broth
6 garlic cloves
1 1/3 cup milk
3 tbsp unsalted butter
2 tsp freshly ground pepper
2 tsp grated lemon rind
2 tsp lemon juice
1 tsp salt
4 oz Parmigiano Reggiano cheese (divided, about 1 cup)

Cook pasta according to package directions. Add broccoli and 2 cups cauliflower during the last two minutes of cooking, drain.

Place flour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Add remaining 4 cups cauliflower and garlic. Bring to a boil, cook 15 mins or until very tender.

Place cauliflower mixture in a blender (or use an immersion blender). Return cauliflower mixture to pan. Add milk, butter, pepper, juice, salt and 2 oz cheese. Reduce the heat to low and add pasta mixture and lemon rind; toss well to coat noddles. Sprinkle with remaining cheese.

Friday, April 8, 2016

Asian cabbage salad

something to make when you don't want to do too much work, but still want a scrumptious "Asian" salad.

asian cabbage salad
serves 12
1/2 head of cabbage, sliced thinly
3 green onions, sliced on bias
1/4 cup chow mein noodles
1/4 cup sliced almonds

For sesame miso vinaigrette
(makes 1 cup)

1 tbsp sesame seeds
2 tbsp white miso
2 tbsp toasted sesame oil
1/2 cup rice vinegar, preferably seasoned
6 tbsp (1/4 cup + 1/8 cup) neutral vegetable oil (like canola)
2-3 tsp honey
dash of soy sauce

Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.

Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, honey and soy sauce. Close lid tightly and vigorously shake to emulsify the dressing. Store it in the refrigerator for up to 2 weeks.

Toss the cabbage with 1/4-1/2 cup of the dressing until evenly coated. Sprinkle green onions, chow mein noodles and sliced almonds on top. (No need to mix, as you serve the salad, the smaller pieces will naturally get mixed in; otherwise they all end up on the bottom.)