Cauliflower Mac & Cheese

I think you are gonna love this!  There is an entire head of cauliflower hiding in this Mac & Cheese.  When cooked very soft, the cauliflower makes a superb sauce which is has a beautiful creamy texture and very neutral in taste (in other words, does not taste like cauliflower).  This recipe is from Mark Bittman's 'The Food Matters Cookbook'.  If you don't have a food processor or blender, a potato masher can be used, the sauce will be a little chunkier, but it will still be very good.

You can use ordinary breadcrumbs for the topping (or leave it off entirely), but Panko crumbs are drier then other breadcrumbs and so make a crisper topping.  Just take a look at the beautifully brown, crispy bits in the photo above.

I can't remember the last time I ate Mac & Cheese.  And, I will admit to being a bit apprehensive about this.  While the cauliflower was cooking, there was an odor in the house, kind of like, well, over-cooked cauliflower.  Fortunately, there was only the lovely smell of warm cheese in the finished Mac & Cheese. 

I made this for Mother's Day because David's 2 year ago grandson, Taye was part of the party and I wanted to be sure there was something he would like.  Taye wasn't too interested in eating much of anything, but all of us adults loved it.  Taye did eat some ice cream later...

2 tablespoons olive oil, plus a bit more for the baking pan
salt
1 cup vegetable stock
1 cauliflower, cored and separated into large pieces
1 lb ziti, elbow, or other cut pasta (whole wheat, rice, kamut, etc)
1 cup grated sharp cheddar cheese
1 tablespoon Dijon mustard, or to taste
a few grating of fresh nutmeg
fresh ground black pepper
1/4 to 1/2 grated Parmesan cheese
1 cup whole wheat Panko breadcrumbs
1/4 cup butter, melted

Preheat oven to 400 degrees.  Brush a 9x13" baking pan (or equivalent) with olive oil. 

Cook the cauliflower in a large pot of salted boiling water until very tender (about 25 minutes).  Remove the cauliflower from the water to a food processor (or blender).  Add pasta to the boiling water and cook until half way to al dente.  Drain pasta and place in a very large bowl.

While the pasta is cooking, process the cauliflower with 3/4 cup of the stock, 2 tablespoons olive oil, cheddar, mustard, nutmeg, and a pinch of salt and a few grinds of black pepper until very smooth.  If using a blender, you may need to work this in a few batches.  If the sauce needs to be thinned out, add a bit more stock.  Taste and adjust the seasonings.  Pour the sauce over the pasta and mix.  Plunk the mixture into the prepared pan. 

Sprinkle the top with the shredded Parmesan.  Toss the Panko breadcrumbs with the melted butter and spread over top of the Parmesan.

Bake the pasta until casserole is bubbly and crumbs turn brown, 30 minutes or so.  (We baked this in a ceramic baking dish and the sides were deliciously crisp - yum, that was the best part)

Spring Lemon Pasta with Chard

So simple, this is hardly a recipe... 

I was hungry and needed something in a hurry for lunch, luckily I had some fresh pasta, which takes a few minutes to cook.  So, without much fore-thought, I just put together a simple sauce for the pasta based on what was close at hand.  I loved the combination of lemon and greens.

I didn't add much cheese to keep it light.  The cheese can be omitted entirely, just add an extra virgin olive oil that is green and fruity.   

1/2 pound fresh pasta
big glug of olive oil
a large shallot, finely minced
a bunch of rainbow chard, de-ribbed and chopped
sea salt
freshly ground black pepper
red pepper flake
juice of 1/2 lemon
2 oz soft goat cheese

Put a large pot of water on high heat and bring to a simmer, turn the heat down a bit, but keep it simmering so the water is ready when you want to pop in the pasta.  (be sure to add a nice bit of salt to water before adding the pasta)

Heat olive oil in a large saute pan, add shallot and cook, stirring for a few minutes.  Add chopped chard, salt, pepper, and red pepper flake - stir from the bottom several times. 

Meanwhile add the fresh pasta to the simmering water and cook, stirring for about 3 minutes (or follow package directions). 

As the chard just begins to cook down and lose a bit of it's structure, add the lemon juice and turn off the heat.  Add the goat cheese in small pieces, stir into the mixture.

Drain pasta when its cooked (it will be cooked when its soft, but still has a bit of a 'bite' to it).  Add the drained pasta to the sauce and stir to incorporate.

Options:
- use any pasta you like (corn, quinoa, kamut, etc.)
- a chopped tomato would be nice, add at the end, so it is fresh, not cooked
- if using dried pasta, get the water boiling and add the pasta.  the sauce will probably be ready and waiting for the pasta to finish cooking
- add whatever veggies you like, roasted veggies would be especially nice
- add some fresh herbs, basil would be wonderful

Pasta with Chard and Tomatoes

This is a modified version of a recipe I received last week with my CSA box, which made use of several vegetables which I received in the box.  How thoughtful of them to provide me with recipes.  The greens cook down so much, I usually add any extra greens I can find in the frig - kale, spinach, etc.

I shared a link to this recipe at Just Another Meatless Monday at the blog Hey What for Dinner Mom? and My Meatless Mondays at the blog My Sweet and Savory and Midnight Maniac Meatless Mondays at Midnight Maniac.

2 tablespoon olive oil
2 - 4 large shallots, minced
1 lb cremini mushrooms, sliced
1 bunch red chard (remove central rib and chop)
1 cup white wine
2 cups chopped Roma tomatoes
handful of Kalmata olives, chopped finely
1/2 cup vegatable stock
salt & pepper
red pepper flake
4 servings of pasta, cooked al dente (corn, kamut, rice, wheat ...)
parmesan cheese (optional)

In a large saute pan heat olive oil over medium high heat.  Add shallots and saute until soft and translucent, about 3 - 4 minutes.  Add mushrooms tossing to coat with oil and cook until browned and soft.  Add chard and toss until wilted.  Add the wine and bring to a simmer, scaping the brown bits off the bottom of the pan.  Simmer until about half of the wine has cooked away.  Add tomatoes, olives, and stock and cook for 5 - 8 minutes, until tomatoes begin to soft and break down.  Season with salt, pepper, and red pepper flake to taste. 

Serve over pasta and top with parmesan if desired.

Roasted Vegetables

If you know the basics of roasting vegetables, you can work miracles in your kitchen, because roasting brings out the natural sweetness of anything.  I know many people marinade their vegetables before roasting - adding things like vinegar or lemon juice.  I don't think that does anything for the actual process of roasting.  When you add an acidic element, not only may you have too much liquid, so that your veggies end up steaming and not roasting, but it immediately started breaking down the fibers of the veggies and you run the risk of a steamed, soggy mess - that may be eatable, but it will not be scrumptious.

So remember - in the oven, all you need on your veggies is oil - nothing else.  If you want to add other flavors, add it after the roasting is complete.

1 large onion
2 red peppers
2 small zucchini
1 large funnel bulb
2 tablespoon olive oil
salt & pepper to taste
fresh herbs

Preheat oven to 425 degrees (if you don't feel comfortable with your oven that hot, 400 degrees will work also - you may need to roast a few minutes longer).

Cut the onion in half and slice into wedges.  Cut the peppers into 1 inch chunks.  Cut the zucchini in half lengthwise and slice on the diagonal into 1 - 2 inch chunks.  Cut the funnel bulb in half, core, and trim the tough outer layer.  Cut into roughly 1 inch chunks.  Place all of the veggies on a sheet tray, add olive oil and toss until all of the vegetables pieces are coated with oil.

Roast in the preheated oven for 15 - 20 minutes, turning the veggies half way thru.  Test with a fork, veggies should be tender crisp and beginning to brown. 

Add salt and freshly ground pepper to taste.  Also, add any fresh herbs you like. 

Options:
- substitute your favorite veggies for the ones listed above (broccoli is our favorite)
- after removing from the oven, sprinkle with a good quality balsamic vinegar
- when cooled a bit, roasted veggies are fabulous in a green salad
- also wonderful on pasta, top cooked pasta with roasted veggies, a fresh herb such as flat-leaf parsley, a bit of red pepper flake, garlic, parmesan cheese and 1/4 cup or so of the pasta cooking water - toss.  Lemon zest would be good too.
- add roasted veggies to cooked quinoa (bring 2 cups of water and 1 cup quinoa to a boil, simmer, covered for 15 - 20 minutes - til all the water has been absorbed).  Might also want to add a bit more olive oil, vinegar, herbs, etc. This could be a warm side-dish, or a room-temp salad.  (I love anything in quinoa!)

Note: when roasting dense vegetables such as potatoes, sweet potatoes or butternut squash, you will probably need to roast 5 - 15 minutes longer (depending on the size of the pieces).  Or you can blanch these vegatable first in salted water for about 10 minutes prior to roasting.

Chicken and Broccoli with Cheese Sauce

This is for my non-vegan friends, they are all lovely people and deserve some attention!

4 Tablespoons butter

2 shallots, minced
4 - 6 cups of mushrooms, sliced
Salt & pepper
Red pepper flake
3 - 4 tablespoons flour
3/4 cup white wine
1 1/2 - 2 cups non-fat evaporated milk (this has the exact consistency of half-n-half)
1 lb boneless, skinless chicken breast, cubed
1 cup or so of parmesan or pecorino cheese
1/2 cup cream cheese
1 or 2 heads of broccoli, cut into large pieces
1/2 - 1 pound pasta (try whole wheat pasta, )

In a large Dutch oven, melt butter and saute shallot for a few minutes.  Add mushrooms and seasonings, and saute at medium high heat until mushrooms begin to brown.  Sprinkle with the flour and stir until the flour cooks a bit (a few minutes).  There should be a nice brown roux as a result (the roux should not burn - so if it seems to be cooking too fast, turn down the heat). 

Deglaze pan with the wine over medium heat, stir and it should thicken.  When wine it entirely incorporated, start adding the milk, add 1 cup or so and add more if needed to make a nice sauce.  Turn heat under pan to low and add a handful of cheese and cream cheese, stir to combine.  Add a bit more milk if your sauce is too thick - however as the chicken and broccoli cook in the sauce, they will both give off moisture, so err on the side of too thick.  Taste your sauce and add more parmesan to your taste.

Add chicken and stir into sauce.  Place broccoli on top and cover.  The chicken will cook gently in the sauce and the broccoli will steam.  Check the chicken for doneness after about 12 - 15 minutes.  Continue to cook on a low heat if necessary.  Check for seasoning and adjust.    Serve over pasta with more cheese on top.

Options:
- this can be made without the chicken, add more veggies, such as red pepper, sliced fennel, whatever you like.  Saute addition veggies with the onions and mushrooms.
- use the gluten-free pasta of our choice
- use coconut milk instead of milk, use vegan cream cheese, use coconut oil instead of butter
- there really is no substitute for parmesan (if you find one, let me know)

Quick and Easy Marinara Sauce (with a Turkey Meatball option)

2 - 4 tablespoon olive oil

1 medium onion, finely chopped

2 medium carrots, peeled and finely chopped

2 - 6 cloves garlic, finely chopped (or put thru a garlic press)

1 6 oz can organic tomato paste

1/2 cup red wine

2 14 oz cans organic diced tomatoes (fire-roasted is best)

1 tablespoon dried oregano

Red pepper flake (as much as you like)

Salt & pepper

Whole wheat penne pasta

Heat olive oil over medium heat in a dutch oven or large skillet, add onion and carrot and saute until vegetables are  slightly caramelized.  Lower the heat a bit and add the garlic, (I hope you feel free to add as much garlic as you want) stir and continue to saute for a few more minutes.  Add the tomato paste and continue to stir and saute for a few more minutes as all ingredients become incorporated and tomato paste starts to caramelize.  Add wine to deglaze the pan.  Stir and cook until bubbly.  Add diced tomatoes.  Add salt and pepper.  Cover and gently simmer, stir occasionally for at least 30 minutes, but if you have the time, cook the sauce for a few hours, the flavor will deepen the longer you let it simmer.  Adjust seasoning according to your taste.

Cook pasta in boiling, salted water.  Serve the sauce over pasta.

Options:

Add a 1/4 - 1/2 cup pesto

Add frozen artichoke hearts

Add kalamata olives, chopped

Top with parmesan or pecorino cheese, grated

Add sauteed chicken Italian sausage

Serve with meatballs (see below)

Turkey Meatballs

1 tablespoon olive oil

1/2 onion, finely chopped

2 tablespoon ground flaxmeal
4 tablespoon coconut milk

1 pound ground turkey

1/2 cup breadcrumbs

1/2 cup coconut milk

1 - 2 tablespoons Worcestshire sauce

3 tablespoon flat leaf parsley, finely chopped

Salt & pepper
red pepper flakes (optional)

Preheat oven to 400 degrees.  Saute onion in the olive oil.  Meanwhile, mix together flaxmeal and 4 tablespoon coconut milk and allow to set for a few minutes.  Add all of the ingredients (including the sauteed onion and the flaxmeal mixture) to the large bowl.   Mix thoroughly and form into about 12 balls.  Place balls on a rimmed baking sheet.  Bake for 20 - 25 minutes (the internal temperature of the meatballs should be about 160 degrees).