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.

minimalist's roasted salmon

was searching for a last-minute, new way to cook salmon and this was an amazingly delicious surprise.

butter roasted salmon
makes 8 servings

4 tbsp (1/2 stick) butter
4 tsp minced herbs (dill, thyme, ??)
1 1/2 - 2 lbs salmon fillet
salt, to taste
lemon wedges

Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 3-5 minutes, until the butter melts and the herb begins to sizzle.

Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven. Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Sprinkle lemon wedges over the fillet and serve.

sauteed kale with garlic

so simple, you probably don't need a recipe, but I always somehow don't get it quite right.

sauteed garlic kale
makes 6 servings

1/2 bunch of kale, chopped
4 cloves garlic, minced
1/2 lemon, juiced
salt, to taste

Heat oil in a pan over medium heat. When oil is hot, saute garlic until fragrant, about 1 minute.

Add kale and saute, using tongs to stir every so often until wilted. Season with salt, to taste. Squeeze lemon over the kale and mix to combine.

Remove from heat and serve.
 

chicken scallopini and farfalle pasta

another recipe from blue apron. Not sure if I would make the chicken again, but the pasta was excellent.

chicken scallopini with farfalle
5-6 servings

4 chicken cutlets
1 lb farfalle (bowtie) pasta
3 cloves garlic
1 lemon, juiced
parsley, chopped
4 tbsp butter
3/4 cup grated pecorino cheese
1/2 cup panko breadcrumbs
1/4 cup flour

In a large pan, heat 1 tbsp of olive oil on medium until hot. Add the breadcrumbs and toast, stirring frequently, 2-3 mins or until golden brown. Remove from heat, and season with salt and pepper to taste. Transfer to a bowl and set aside. Wipe out pan.

Cook the pasta according to the directions on package. Reserve 3/4 cup of the pasta water, then drain the pasta and set aside.

While the pasta cooks, pat the chicken dry with paper towels; place on a plate and season each side with sat and pepper, then evenly coat with the flour. In the breadcrumb pan, heat a thin layer of olive oil on medium high until hot. Add the chicken and cook 4-5 mins per side or until golden brown and cooked through.

Add the lemon juice and 1/4 cup water. Season with salt and pepper. Reduce the heat to medium and cook, swirling occasionally, 1-2 mins or until slightly reduced.

Add half the butter. cook, swirling occasionally 1-2 mins, or untiil combined. Remove from heat and set aside. Wipe out the pan.

In the pan, heat 1 tbsp olive oil on medium high until hot. Add the garlic and saute, 1-2 mins or until softened and fragrant. Add the cooked pasta, remaining butter, all but a pinch of the pecorino cheese and 1/2 cup of the reserved pasta water. Season with salt and pepper to taste.

Cook, stirring constantly, 2-3 mins, or until the pasta is coated. (If the sauce seems dry, slowly add the remaining reserved pasta water to achieve your desired consistency). Transfer to a serving dish and garnish with the toasted bread crumbs, remaining cheese and half the parsley. Garnish the chicken with the remaining parsley. Enjoy!

lemon berry pound cake

This was our rainy-day/sticker-chart-reward activity today.

lemon berry pound cake

1 cup butter, softened
1 1/3 cups sugar
4 eggs
4 tsp lemon extract or zest (2 lemons' worth)
1/2 tsp baking powder
1/4 tsp salt
1 3/4 cups all purpose flour
1 pint fresh or 2 cups frozen blue or rasp-berries

Preheat oven to 350 degrees. Butter and flour the loaf pan.

Using an electric mixer, cream the butter until light. Add the sugar and cream until fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon, baking powder and salt, and beat well.

Reduce the mixer speed to low and add the flour, mixing until well incorporated. When the batter is smooth and thick, just before pouring into the pan, fold in the berries.

Pour the batter into a loaf pan and bake until a knife inserted in the center comes out clean, about 1 hour and 15 mins. Cool in the pan on a rack before serving.

lemon tuna pasta

I made this tonight when short on time and effort, but needed something the kids would eat. :)

lemon tuna pasta

1 lb small pasta
2 tbsp olive oil
6 cloves garlic, sliced
1 small leek or 2 green onions, sliced thin (optional)
1 cup peas or thinly sliced red bell pepper (optional)
2 6 oz cans tuna
1 lemon, zest and juice
1/2 cup parsley, chopped
salt and pepper, to taste
1/2 cup Parmesan, grated

Cook pasta according to directions on box. 

While the pasta cooks, heat olive oil over medium heat and saute garlic. Once fragrant, add tomatoes, then leeks or green onions (or bell peppers). Stir to combine and soften, just a little.

Once the pasta is cooked, add it to the sauteed vegetables. Over low heat, stir in lemon zest and juice, tuna, and peas. Add salt and pepper to taste.

Remove from heat and mix in parmesan and parsley.

lemon dill salmon

With salmon, you can basically put anything on it, and it'll still taste great. My mom just sprinkles some white wine, salt and pepper (you probably could even do without the wine). But, sometimes I want something a little more dressed up.

lemon dill salmon
makes 6 servings

2 lbs salmon fillet
1/4 cup mayo
2 tbsp mustard
juice of 1/2 lemon
2 tsp dry dillweed
1 tsp dried thyme
salt
pepper

Preheat oven to 450 degrees. Lay the salmon on an oiled or non-stick baking sheet.

Combine the rest of the ingredients in a small dish and brush mixture onto the salmon.

Bake on the top rack of the oven for 11 mins, then remove and let the salmon rest for another 10 minutes (salmon will continue to cook while resting). Serve, sprinkling with more lemon juice if desired.

moroccan carrot salad

A very unique and different dish for when you're bored and want something out of the ordinary. 

moroccan carrot salad

makes 5-6 servings

1 lb carrots, coarsely grated or sliced 

1/4 cup extra virgin olive oil

3-4 tablespoons lemon juice

1/4 cup chopped fresh cilantro

2-4 cloves garlic, minced

1 tsp ground cumin

1/4 tsp ground cinnamon

1 tsp paprika

pinch of salt

1/2 tsp harissa (NW African chili paste) or cayenne -- optional

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

kale salad with freshly shaved parmesan

Everyone is crazy about kale so this is a perfect dish to share with others, plus the freshly shaved parmesan is oh-so-good on this salad.

kale salad with shaved parmesan

makes 12 servings

juice of 1 lemon

1/4 of a red onion, chopped

1 tsp honey

1/2 tsp salt

2 small bunches kale, stems removed and shredded or finely chopped

2 tbsp extra virgin olive oil

1/3 cup sliced almonds or pine nuts

1/2 cup dried cranberries or raisins

2 1/2 oz parmesan cheese, shaved with a peeler (or buy preshaved)

In a bowl, whisk juice, shallot, honey, and salt. 

Add kale and toss well. Top the salad with almonds, cranberries or raisins and Parmesan.