Cheesy Cauliflower Bake

Cheesy Cauliflower Bake

*Serves 4-5

2 slices hearty white or wheat sandwich bread, torn into pieces
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 tablespoons butter, melted
1 garlic cloves, minced
Pink Himalayan Sea Salt - a dash
1 tablespoon flour
1/2 cup heavy cream
1/3 cup chicken broth
1 large cauliflower head cut into bite size pieces
1 teaspoon dry mustard
2 teaspoons fresh thyme
Pepper to taste

Preheat the oven to 450 degrees. Use a food processor to pulse the bread, 1 tablespoon cheddar, 1 tablespoon Monterey Jack, 1 tablespoon butter, 1 clove minced garlic, pinch of salt and pepper in a food processor until coarsely ground.

Heat the remaining butter, remaining garlic and flour in a medium saucepan over medium heat, stirring constantly for about 1 minute. Slowly whisk in the cream and broth. Stir in cauliflower, dry mustard, thyme, salt and pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is tender, 6 to 8 minutes. Off the heat, stir in the rest of the cheese.

Pour mixture into an 8X8-inch baking dish and top with bread crumbs. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.

Butternut Squash and Mushroom Risotto

Butternut Squash and Mushroom Risotto

Risotto is one of my all time favorite dishes.  In the fall, I like to add some butternut squash to it.  In the summer, modify it with peas instead. Really, you can add anything you like.  I sometimes add bacon, raisins, and pine nuts too.  It's one of those recipes that you can not mess up!  It is mainly about the creamy rice with some flavors that I am craving thrown in for zest.  This is truly one of the best comfort foods I enjoy all year round.  Serve it for your family and friends and Enjoy!

Ingredients

• 5 cups reduced-sodium chicken broth, or vegetable broth
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots, thinly sliced
• 3 cups chopped peeled butternut - chop fairly small - Walmart usually has it already chopped : )
• 2 cups shiitake or portabello mushroom caps, thinly sliced
• 1/2 teaspoon dried thyme or 2 teaspoons of fresh
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup arborio rice - available in most super markets
• 1/2 cup dry white wine
• 1/2 cup finely grated Parmigiano-Reggiano cheese

Directions

1. Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, and pepper ); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine and cook, stirring, until almost absorbed by the rice, about 1 minute.
3. Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.

Cauliflower-Feta Fritters with Smoky Yogurt, Pomegranate

Cauliflower-Feta Fritters with Smoky Yogurt, Pomegranate
Makes 18 2-inch fritters
I prefer fritters with a lot of vegetable and just the faintest amount of batter, loosely tethering the vegetable chunks to each other. It will seem weird as you put the piles of batter in the pan — “these are going to fall apart!” — but gently nudge any loose pieces back on the pile and I promise, once they’re cooked, they will stay together and their flavor will be crisp and clear, uncluttered by an eggy, soft batter.
1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks
1 large egg
1 garlic clove, minced
Few gratings of fresh lemon zest
3 ounces crumbled feta (about 1/2 cup)
1/2 cup all-purpose flour
1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter
3/4 teaspoon table salt or more to taste
1/2 teaspoon baking powder
Olive oil for frying
To serve
3/4 cup yogurt
1/2 teaspoon ground cumin
Salt and pepper to taste
Handful pomegranate arils
Cook cauliflower in simmering salted water, uncovered, until tender, about 5 to 6 minutes, until firm but tender. Using a slotted spoon, transfer to a bowl of ice water to stop cooking. Drain well. Spread on towels to dry as much as possible.
In the bottom of a large bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until they’re crushed into an average of pea-sized pieces (i.e. some will be bigger, some smaller, but most will be little nubs). Sprinkle in feta and stir to combine egg mixture, cauliflower and feta. In a small dish, whisk flour, salt, pepper and baking powder until evenly combined. Sprinkle over cauliflower batter and stir just until combined.
Heat oven to 200 degrees and place a tray inside. On the stove, heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
Transfer briefly to paper towels to drain, then the tray in the oven to keep them warm until needed. Once all fritters are cooked, mix yogurt with cumin, salt and pepper. Spread fritters on serving platter. Dollop each with cumin yogurt and sprinkle with pomegranate arils.
Do ahead: Fritters both freeze and reheat well. To warm and recrisp them, lay them on a tray and toast them at 400 degrees in the oven until crisp again.

Smitten Kitchen

Slow Cooker Stuffing Recipe

 

 

 

 

Slow Cooker Stuffing Recipe:

Ingredients:

1 cup (2 sticks) butter

1 large onion, chopped

2 cups chopped celery

1/4 cup chopped fresh parsley

1 1/2 cups sliced mushrooms

2 (10 ounce) boxes Mrs. Cubbison's Herb Seasoned Cube Stuffing

1 teaspoon poultry seasoning

1 1/2 teaspoons salt

1/2 teaspoon pepper

4 cups chicken broth

2 eggs, beaten

Directions:

Melt butter in a skillet over medium heat.  Cook onion, celery, mushrooms and parsley in butter, stirring frequently.  Pour bread cubes into a large mixing bowl and pour butter and vegetables on top and combine.  Season with poultry seasoning, salt and pepper.  Pour enough broth to moisten the bread cubes and mix in beaten eggs.  Transfer mixture to slow cooker and cover.  Cook on high for 45 minutes, then reduce heat to low and cook for 4 to 8 hours.  Check occasionally to make sure the sides don't burn.

Six Sisters Stuff

Cilantro Lime Rice

Ingredients

1 cup long grain rice
2 cups plus 2 tablespoons water, divided
½ tsp. salt
½ cup fresh cilantro
2 tbsp. freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, chopped

Directions

• Combine the rice, 2 cups water and salt in a medium saucepan set over medium-high heat.  Bring to a boil, stir briefly, cover and reduce the heat to low.  Let cook, covered, until the water is absorbed and rice is fluffy and tender, 16-18 minutes. (Cooking time can vary depending on the brand of rice.  Check the package directions.)
• While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor.  Blend until smooth.  Stir the mixture into the cooked rice and fluff with a fork.

Source

adapted from My Baking Heart, originally from Everyday Food, April 2008