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.

tofu grain bowl

the husband scoffed at this meal's healthiness a bit when he first saw it, but he and both kids were stuffing their faces, it was so delicious!

tofu grain bowl (with kale and broccoli) - adapted from Sunset magazine
makes 10 servings

Grains
2 cups farro
6 cups water
1 tsp curry powder 1 tbsp olive oil

Toppings 16 oz (2 pkgs) extra-firm tofu, cut into 1 in cubes
1 1/2 tbsp soy sauce
1 1/2 tbsp canola oil
1 bunch tuscan kale, roughly chopped
4 small heads broccoli, chopped
2 tbsp toasted sesame oil, divided
1 1/2 tsp sea salt, divided
2 tbsp sesame seeds
2 firm-ripe avocado, peeled and cut into 4-5 wedges each (optional)
1/2 tsp smoked Spanish paprika (optional)
1/2 cup toasted pine nuts or pumpkin seeds
1/2 cup scallions, chopped (optional)

Miso Sauce
3/4 cup tahini
1/4 cup white miso
1 tsp toasted sesame oil
1 tsp cider vinegar
1 tbsp chives or scallions, finely chopped

Cook grains: Combine farro, water, curry powder and olive oil either in a medium saucepan or rice cooker and bring to a boil. Cover, reduce heat to a simmer (if using a saucepan) and simmer, covered, until tender for 1 hr.

Meanwhile, start toppings: Preheat oven to 400. On a small rimmed baking sheet, toss tofu with soy sauce and canola oil. Bake, turning once, until golden at edges, about 20 mins. Turn the oven to broil and then bake until browned and crisp, 5-10 mins.

Put kale and broccoli in steamer baskets in a saucepan (I put the kale on one side and the broccoli on the other) with 1/2 in water. (Use saucepans and water alone if you don't have steamer baskets). Bring kale and broccoli to a boil over high heat. Reduce heat to medium and cook until vegetables are bright green and tender-crisp, 3-5 mins. Drain.

Pour the kale into a medium bowl. Add 2 tsp sesame oil and 1/2 tsp salt. Toss to coat. Remove from bowl and set aside. Pour the broccoli into the same bowl you used for the kale. Add 3 tsp. sesame oil, 1/2 tsp salt, and the sesame seeds. Toss to coat.

Sprinkle avocado (if using) with paprika and remaining 1/2 tsp salt. Set aside.

Make miso sauce: In a medium bowl or food processor, whisk together sauce ingredients with 3/4 cup water until smooth. Set aside.

Spoon farro into bowls. Arrange separate portions of tofu, kale and broccoli in each and tuck in an avocado wedge (if using). Spoon about 1/4 cup sauce onto each bowl. Sprinkle bowls with pine nuts and any chopped fresh herbs, if you have some on hand.

light cabbage broccoli salad

a yummy salad that everyone loves, even the kids.

light cabbage broccoli salad
makes 12 servings

1/2 head green cabbage, finely shredded (can also use prepackaged cole-slaw mix)
1 bunch green onions, chopped
1 head fresh broccoli, cut into bite-size pieces
1 cup slivered almonds
1 cup sunflower seeds
1/4 cup white sugar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
2 tsp soy sauce

In a large bowl, toss together the cabbage, green onions and broccoli.

In a jar with a tight fitting lid, combine and sugar, vinegar, oil and soy sauce. Seal and shake to blend.

Just before serving, combine the slaw mixture with the nuts. Pour dressing over all and stir to coat.

*The salad does not keep well if dressed, so only put the dressing on right before serving.

blasted / roasted broccoli

Easy, simple, delicious and gives us another method to cook broccoli, which is helpful when your kids love broccoli, but you're tired of the same thing all the time. It also feels a bit more grown-up, since the florets are slightly charred.

blasted broccoli (adapted)
serves 4

2 large broccoli crowns, chopped
olive oil
2 cloves garlic, minced
salt
pepper
red pepper flakes (optional)

Preheat oven to 450 degrees.

Place broccoli on rimmed baking sheet.

Drizzle with oil, garlic, salt and pepper. Stir to coat lightly.

Roast broccoli for 20-25 minutes, until nicely browned. Serve immediately.