I was getting the itch for fettucini alfredo, but my roommate and I are both trying to eat healthier. Cooking with a ton of cream and a ton of cheese kind of felt like the opposite of what I should do. Luckily, Pinterest started showing me photos of everyone's version of Cauliflower Alfredo Sauce just about the same time I was getting my craving.
I ended up modifying a recipe cobbled together from these 2 recipes
http://pinchofyum.com/creamy-cauliflower-sauce
http://americanfood.about.com/od/riceandgrains/r/Cauliflower_Alf.htm
What I made ended up being super easy. And Tasty. Soooo tasty.
INGREDIENTS
4-5 large cloves garlic, minced (I was lazy and used raw garlic from a jar)
2 tablespoons butter
5-6 cups cauliflower florets
1 cups cauliflower broth or water (or chicken broth if you're me)
1 teaspoon salt (more to taste)
1 teaspoon pepper (more to taste)
1/4 teaspoon red pepper flakes (more to taste)
1/2-1 tablespoon fresh thyme
1/2 cup heavy cream
INSTRUCTIONS
1. Bring the water/broth to a boil in a large pot. Add the cauliflower and cook covered, for 10 minutes or until the cauliflower is fork tender. Do not drain the liquid - you're going to want some later (unless you're me and forget that so you have to use plain water later)
2. While the cauliflower is boiling, brown the garlic in the butter to take off the bite.
3. Use a slotted spoon to transfer the cauliflower pieces to a blender - add 1 cup of the stock water you used to boil the cauliflower. Also add the garlic butter, cream, thyme, pepper, salt and red pepper. Blend or puree for several minutes until the sauce is smooth. You can thin it out w
Next step is easy - serve over whatever you want to eat! In my case, I served it with red pepper fettucini with steamed broccoli and sauteed sausage. And garlic bread. Because... garlic bread is amazing.
As is this sauce. I have about 1 cup leftover and I'm thinking of making homemade pizza.
Sunday, November 24, 2013
Wednesday, April 24, 2013
Salted Spicy Double Chocolate Chip Cookies
So I was playing around on Pinterest the other day and came across this recipe on the LocalMilk blog.
It looked... Amazing. Utterly amazing. I mean Spicy? Salty? Sweet sweet chocolate? Hell yes sign me up! So I made them, I think a few more tweaks are in order but I ate 6 within an hour of having baked them. So clearly they're not THAT far from perfection. Right?
Ingredients
1+ 1/2 cups flour
1 cup Dutch-process cocoa powder
1+ 1/2 tsp flaky sea salt or kosher
3/4 tsp baking soda
3/4 tsp baking powder
1+ 1/2t sp cayenne powder (can increase to 2 tsp if you want spicier)
1 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup butter
2 tsp pure vanilla extract
2 eggs
1.5 cup chocolate chips (semi-sweet or dark)
Directions
1. Heat Oven to 375 Degrees
2. Combine the Flour, Cocoa, Salt, Baking Soda, Baking Powder and Cayenne in a bowl. Whisk until combined.
3. Cream the butter in your mixer until light and fluffy, then add sugars. Beat in Eggs and vanilla.
4. Add in half the flour mixture, then add the 2nd half until just incorporated. (Whatever you do, don't be like me have your mixer set on high. FLOUR WILL BE EVERYWHERE)
5. Add in the chocolate chips and chopped chocolate bits.
6. Drop by the spoonful onto your cookie sheet and bake 8-12 minutes (depends on your oven, mine were averaging 9-10 minutes to done).
The recipe called for rolling the dough into 1 inch balls, but I'm lazy and this was faster. The dough won't spread too much I found.
These were amazing, absolutely amazing. I will totally be making them again. Possibly tomorrow or next week or now. Once I eat one, I realize I seem to have actually eaten 5 more right after that. Kind of problematic actually. =)
Also works great using gluten-free flour blends.
It looked... Amazing. Utterly amazing. I mean Spicy? Salty? Sweet sweet chocolate? Hell yes sign me up! So I made them, I think a few more tweaks are in order but I ate 6 within an hour of having baked them. So clearly they're not THAT far from perfection. Right?
Ingredients
1+ 1/2 cups flour
1 cup Dutch-process cocoa powder
1+ 1/2 tsp flaky sea salt or kosher
3/4 tsp baking soda
3/4 tsp baking powder
1+ 1/2t sp cayenne powder (can increase to 2 tsp if you want spicier)
1 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup butter
2 tsp pure vanilla extract
2 eggs
1.5 cup chocolate chips (semi-sweet or dark)
Directions
1. Heat Oven to 375 Degrees
2. Combine the Flour, Cocoa, Salt, Baking Soda, Baking Powder and Cayenne in a bowl. Whisk until combined.
3. Cream the butter in your mixer until light and fluffy, then add sugars. Beat in Eggs and vanilla.
4. Add in half the flour mixture, then add the 2nd half until just incorporated. (Whatever you do, don't be like me have your mixer set on high. FLOUR WILL BE EVERYWHERE)
5. Add in the chocolate chips and chopped chocolate bits.
6. Drop by the spoonful onto your cookie sheet and bake 8-12 minutes (depends on your oven, mine were averaging 9-10 minutes to done).
The recipe called for rolling the dough into 1 inch balls, but I'm lazy and this was faster. The dough won't spread too much I found.
These were amazing, absolutely amazing. I will totally be making them again. Possibly tomorrow or next week or now. Once I eat one, I realize I seem to have actually eaten 5 more right after that. Kind of problematic actually. =)
Also works great using gluten-free flour blends.
Monday, March 11, 2013
Cauliflower Soup
This is a modification of a Pioneer Woman recipe, which can be found here: http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/
I'll update as I continue to play with it.
Ingredients
1 stick Butter, Divided
1/2 whole Onion, Finely Diced
1 whole Carrot Finely Diced
2 stalks Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
3 Tablespoons Fresh Or Dried Parsley (chopped)
1.5 quarts Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour
2 cups Whole Milk
1 cup Half-and-half
2 teaspoons To 4 Teaspoons Salt, To Taste
1 cup (heaping) Sour Cream, Room Temperature
Preparation Instructions
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
Cover and cook over very low heat for 15 minutes.
After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer. In a medium saucepan, melt 4 tablespoons butter.
Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes.
Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen.
Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir. Serve immediately.
I'll update as I continue to play with it.
Ingredients
1 stick Butter, Divided
1/2 whole Onion, Finely Diced
1 whole Carrot Finely Diced
2 stalks Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
3 Tablespoons Fresh Or Dried Parsley (chopped)
1.5 quarts Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour
2 cups Whole Milk
1 cup Half-and-half
2 teaspoons To 4 Teaspoons Salt, To Taste
1 cup (heaping) Sour Cream, Room Temperature
Preparation Instructions
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
Cover and cook over very low heat for 15 minutes.
After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer. In a medium saucepan, melt 4 tablespoons butter.
Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes.
Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen.
Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir. Serve immediately.
Sweet Potato Black Bean Enchiladas
What You Need
2 medium-large sweet potatoes (3 cups diced)
1 16 oz can black beans 8 ounces canned diced green chilies (about 1 cup)
1 8oz package cream cheese,
oftened 1 medium red onion
1/2 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Fresh ground pepper
16 oz jar salsa verde (or homemade tomatillo salsa)
6 to 8 oz. Colby jack cheese shredded
10 8-inch flour tortillas (soft taco size)
Sour cream for garnish
Fresh cilantro, to garnish Steps
Preheat overn to 350 1. Cook the Sweet Potato: Peel & Dice the sweet potato, then cook by boiling in water w/pinch of salt until tender. 2. Prepare the Filling: Finely chop red onion, drain and rinse black beans, soften cream cheese, chop cilantro if using 3. Assemble the filling: Combine Sweet Potatos, Cream cheese, red onion, green chilis, cumin, chili powder, garlic powder, salt and pepper. 4. Assemble Enchiladas: Warm tortillas, spread 3/4 - 1 cup salsa verde on bottom of pan, put 1/2 cup filling in tortilla, roll up and place seam-side down. Repeat for remaining tortillas Top with remaining salsa verda and cheese Bake in oven for 20-25 minutes until cheese is nice and melted. Garnish with fresh cilantro and sour cream (avocado is also nice if you have some handy)
2 medium-large sweet potatoes (3 cups diced)
1 16 oz can black beans 8 ounces canned diced green chilies (about 1 cup)
1 8oz package cream cheese,
oftened 1 medium red onion
1/2 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Fresh ground pepper
16 oz jar salsa verde (or homemade tomatillo salsa)
6 to 8 oz. Colby jack cheese shredded
10 8-inch flour tortillas (soft taco size)
Sour cream for garnish
Fresh cilantro, to garnish Steps
Preheat overn to 350 1. Cook the Sweet Potato: Peel & Dice the sweet potato, then cook by boiling in water w/pinch of salt until tender. 2. Prepare the Filling: Finely chop red onion, drain and rinse black beans, soften cream cheese, chop cilantro if using 3. Assemble the filling: Combine Sweet Potatos, Cream cheese, red onion, green chilis, cumin, chili powder, garlic powder, salt and pepper. 4. Assemble Enchiladas: Warm tortillas, spread 3/4 - 1 cup salsa verde on bottom of pan, put 1/2 cup filling in tortilla, roll up and place seam-side down. Repeat for remaining tortillas Top with remaining salsa verda and cheese Bake in oven for 20-25 minutes until cheese is nice and melted. Garnish with fresh cilantro and sour cream (avocado is also nice if you have some handy)
Wednesday, January 2, 2013
Creamy Chicken Enchiladas
These are delicious and easily customized if you want other items. What I like, is they're super easy to make (though quite messy) and a great way to use one of those roasted chickens you can pick up from the supermarket if you're too lazy to cook your chicken. Which I am...
Also, I strongly recommend having all your ingredients prepped before you start cooking. Otherwise you start rushing through and realize you forgot to put the sour cream in the mix....well, you could.
Ingredients
2 cups shredded cooked chicken (You can do breast, thigh, whatever makes you happy)
1 Green Bell Pepper - diced
1 Small Onion, Diced
1 4oz can diced Green Chilies
1 Small Jalapeno, diced
1 4 oz can sliced olives
1-2 tablespoons Olive Oil
1 cup Black Beans, drained and rinsed
1 tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Ground Cumin
8 oz Cream Cheese (I used reduced fIat)
4 oz Sour Cream
20 oz Red Enchilada Sauce
9-10 Tortillas (You can use corn, whole wheat, whatever makes you happy inside)
1 cup cheddar cheese
Directions:
1. Boil chicken breasts until they are completely cooked. If they were defrosted, this should take 15-20 minutes. If they were frozen, add 5-10 minutes more. Remove chicken from water and pat dry. Shred chicken with a fork and set aside.
2. In a medium skillet, saute bell pepper, onion, green chilies, and jalapeno in the olive oil. When onions are soft move contents of the skillet into a large bowl. Add chicken, black beans, salt, pepper, and cumin into the bowl. Stir till all ingredients are evenly distributed. Stir in half of the cream cheese and the sour cream.
3. Have a 9×13 baking dish ready for the enchilada construction. Place tortillas on a plate and microwave them for 30 seconds. Open one of the 10 ounce cans of sauce and pour it into a bowl. Dip one tortilla in the sauce removing excess sauce with your fingers. Place about 1/3 cup of the chicken mixture into the tortilla and gently roll it closed and place it in the baking dish, seam side down. Repeat with the remaining tortillas and chicken. Once you have rolled all the tortillas, open the second can of sauce and mix it with the remaining cream cheese. Pour sauce over the enchiladas and top with cheddar cheese.
Bake uncovered for 25-30 minutes, or until hot and sides bubble.
Also, I strongly recommend having all your ingredients prepped before you start cooking. Otherwise you start rushing through and realize you forgot to put the sour cream in the mix....well, you could.
Ingredients
2 cups shredded cooked chicken (You can do breast, thigh, whatever makes you happy)
1 Green Bell Pepper - diced
1 Small Onion, Diced
1 4oz can diced Green Chilies
1 Small Jalapeno, diced
1 4 oz can sliced olives
1-2 tablespoons Olive Oil
1 cup Black Beans, drained and rinsed
1 tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Ground Cumin
8 oz Cream Cheese (I used reduced fIat)
4 oz Sour Cream
20 oz Red Enchilada Sauce
9-10 Tortillas (You can use corn, whole wheat, whatever makes you happy inside)
1 cup cheddar cheese
Directions:
1. Boil chicken breasts until they are completely cooked. If they were defrosted, this should take 15-20 minutes. If they were frozen, add 5-10 minutes more. Remove chicken from water and pat dry. Shred chicken with a fork and set aside.
2. In a medium skillet, saute bell pepper, onion, green chilies, and jalapeno in the olive oil. When onions are soft move contents of the skillet into a large bowl. Add chicken, black beans, salt, pepper, and cumin into the bowl. Stir till all ingredients are evenly distributed. Stir in half of the cream cheese and the sour cream.
3. Have a 9×13 baking dish ready for the enchilada construction. Place tortillas on a plate and microwave them for 30 seconds. Open one of the 10 ounce cans of sauce and pour it into a bowl. Dip one tortilla in the sauce removing excess sauce with your fingers. Place about 1/3 cup of the chicken mixture into the tortilla and gently roll it closed and place it in the baking dish, seam side down. Repeat with the remaining tortillas and chicken. Once you have rolled all the tortillas, open the second can of sauce and mix it with the remaining cream cheese. Pour sauce over the enchiladas and top with cheddar cheese.
Bake uncovered for 25-30 minutes, or until hot and sides bubble.
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