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Delicious Turkey and Kale Soup

so, the other night – as per usual when i cook… i was trying to figure out what to make…
sometimes i definitely have something in mind…
sometimes.. .((more often than not)) i don’t…
so we had just gone grocery shopping (which means i absolutely can’t go out to eat that night – right?? …sigh…)
i had some ground turkey that was ready to be used (read: not frozen like the chicken i forgot to lay out)
so i browsed some recipes and couldn’t really come up with anything worthy.. i had seen a turkey meatball and kale soup that looked interesting, but it took way to long to cook, so that was out of the question
(i use so a lot… hmmm)
anyways
i chopped up some onions and it ended up being a lot of onion (it was about half a large one) . . . and decided that was too much to throw in with some turkey,
ok… sweet potato — ok, chopped that up and threw it in with the onions that were browning up… (maybe a little olive oil also…)
and of course some garlic – because what meal is complete without garlic??
and i had the turkey going in another pan, i threw some mild smoked spanish paprika on it b/c why not!?
so, i had this stuff cooking… and i just couldn’t figure out what to do with it…
i have some fresh kale and i threw that in the potato and onion mixture…
and was just looking back and forth from pan to pan…
now what??
mix it together?
will that even be good?? or just a big old mess?
hmmm… look through the cabinets… and i have a can of coconut milk.. .
which reminds me, i need to get more… oops
threw that in with the potato mixture while the turkey continued to cook
decided that it was tooooo thick, so i filled the can that the milk was in with some chicken broth and added that to it
and then i threw my turkey in to the mix and seasoned with salt and pepper and a tablespoon of lime juice
AND THEN I DIED AND WENT TO HEAVEN BECAUSE IT WAS SO DAMN GOOD!!!!!!!!!!!!!!!!!!!
i don’t have pictures… sorry.
it was tooooo good, and there was hardly enough for us to eat at lunch the next day and it didn’t look as pretty after it had been refrigerated ((still tasted just as good though!!!))
so – it’s definitely something you have to try!!!
if you want it less fattening – i guess you could cut the coconut milk down and increase the chicken broth…
but i’m not sure it will taste as delicious ๐Ÿ™‚ ๐Ÿ™‚ ๐Ÿ™‚

Ingredients:
1 lb ground turkey
1 tsp smoked paprika
1 large sweet potato – peeled and cubed
1/2 large onion – chopped finely
1 tbsp extra virgin olive oil
2 cups kale – chopped to preference
1 can coconut milk ( i don’t know how large this can is – probably 12-20 oz; i know that’s a large range, but i honestly am not sure, it is, however, the regular size can, not the little one)
the same amount of chicken broth as your coconut milk can
salt and pepper to taste

**Directions**
in a separate pan – cook your turkey and season with the paprika

in a different pan – heat olive oil on medium heat and throw in your onions, wait a few minutes and add potatoes and garlic
cook until potatoes are semi-firm
add kale
cook until wilted
add coconut milk
add chicken broth
stir together and let cook for about five minutes
add cooked (and drained if necessary) turkey
stir together and then add salt, pepper, and lime juice.
let simmer for 5 minutes to let the tastes meld together.

serve and enjoy
this will probably make 6 normal size servings . . . however, i’m not quite certain my serving sizes are normal…

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Best Turkey Burgers!! Ever!!!

so, I knew tonight I wanted to make some turkey burgers…
I browsed around the internet looking for recipes, and found one that looked pretty delicious…
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1616175
but… if you know me at all – you know that no recipe is safe from my tweaking…
so here goes:
1 lb ground turkey
1 heaping cup of feta cheese (crumbled)
1 egg white
1/4 cup panko crumbs
1/4 cup chopped red onion
2 tbsp. greek seasoning. that I made. from another site, and of course tweaked… link to follow after this recipe.

mix it all together and make your patties and grill or cook in pan until temperature is 165
(that part is pretty straightforward and non-tweakable)

they. were. DELICIOUS.
omg I took a bite and was in food heaven.
so, the original recipe called for mint, oregano, and pepper… I don’t have any mint.
so I was like… hmmm… greek burgers?
greek seasoning…
(but, of course, I don’t have any of that either… ) SO I MADE SOME!!!
based off this recipe:
http://www.heandsheeatclean.com/2013/06/clean-eat-recipe-make-your-own-greek.html
I did tweak it a bit.

Ingredients:

1 Tbsp + 1 tsp Oregano
1/2 tsp Salt
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
2 tsp Black Pepper
2 tsp Parsley
2 tsp Paprika
1 tsp Cinnamon
1 tsp Ground Nutmeg
1 tsp Thyme

really the only thing I changed was that I used Smoked paprika and added 1 tsp of grated lemon peel
and threw it in a spice grinder
pretty yum, and DEFINITELY made the flavor stand out in the turkey burgers

I topped them with some tzatziki style sauce…
but I don’t like cucumbers.
at. all.

so I mixed:
3/4 cup plain greek yogurt
1 tbsp. dried dill
1 tbsp. minced garlic
2 tbsp. lemon juice

mix well and serve on top the burgers.
I also put a tomato slice, some lettuce and some sliced white onion on the bun.
oh man.
amazing.
I served with a salad that I made a lemon vinaigrette to top!!
Lemon Vinaigrette
6 tbsp. extra virgin olive oil
6 tbsp. lemon juice
1 tsp oregano
1 tsp minced garlic
1/2 tsp ground black pepper

I put in a mason jar and shook well.
so light and delicious.
it was an amazing dinner that I wolfed down much too quickly to take a picture of the entire thing, but here’s the burgers that I had leftover!! ๐Ÿ™‚
20140621_182748

20140621_182812

Summer Corn Chowder

soup
back in the day – I used to frequent St. Louis Bread Company (a.k.a. Panera Bread Company) a lot… it was just down the street from my work and was just so GOOD!!!
yum.
anyways –
I kinda fell in love with their corn chowder, which only runs very limitedly . . . i’m guessing (by the name of the post and recipes I found -) that it’s a summer thing…
I decided to create my own… and honestly, I don’t remember how well I followed this recipe back when I first made it… or if I just created something and this was closest to it… *Shrug* it was long ago…
and the next time I made it, I probably semi-followed this recipe, b/c it was printed out in my cache of recipes…
so, here’s my base:
http://www.cookeatshare.com%2Frecipes%2Fsummer-corn-chowder-436018&h=TAQFe-Re5
(((here is the recipe… i found out the link doesn’t work…))
Summer Corn Chowder
Panera Bread Recipe

Serves 4-5

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch diced
3 tablespoons flour
5 cups vegetable broth
2 russet potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish

Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.

Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.

and if you’ve read my blog at all – you know I like to tweak things to my liking.
so . . . my tweaks are this:
I have to make sure my peppers are good and cooked or they make bear sick.. so I added them in with the onions… and instead of just throwing them in the pot and wilting them — I did the following:
cook up 3 – 4 slices of bacon… throw your onions and peppers ( I used the entire pepper (red & green) and a medium onion) into the remaining bacon fat after bacon has been cooked to a crisp
when they are good and caramelized, add it to the melted butter & oil mixture
don’t drain that fat tho – cut up a couple pieces of chicken into really small pieces and cook that in the remaining bacon fat/veggie sweat
save the bacon and chicken for later
instead of 4 cups fresh corn I use 2 cans of cream corn and the same amount of frozen corn (thawed)
then I threw in some “fresh” (from the store) green beans when I threw in the potatoes
after it’s done boiling and doing whatever that step says… – throw in your chicken and crumbled up bacon.. (btw – crumble up your bacon after it cools down!)
add your salt and pepper, and I also added some smoked paprika.
it was yummmmmm
๐Ÿ™‚

2 new dinner creations

no pics
I suuuuck
oh well
the past few nights I’ve been having issues determining what to make for dinner.
the other night I cut up some chicken (of course)
and I browned it with some fennel seed and thyme and balsamic vinegar, but then I was like, ummmm what do I do with this now, what will I serve with it…
so I cut up some onions
and then I steamed some spinach (in the bag)
threw the onions, some minced garlic, and the spinach into the pan with the chicken and threw a small can of coconut milk in there and let it simmer together for awhile.
I was very hesitant about how this might taste.
OMG IT WAS SO GOOD!!!!
I wanted more when I finished it…
but unfortunately, the amount I made only served the two of us…
*sigh* soooo yum
the second creation was tonight
I took about a quarter cup of frozen blueberries ((fresh blueberries would have been SO much better)) and mixed it with some barbecue sauce… probably the same amount — a quarter cup…
I put the two of them into my little food processor and blended away
I threw the chicken in the pan and sprinkled about a tablespoon of brown sugar on top and then poured in 2 tablespoons of balsamic vinegar ((I think… I don’t measure, i’m guessing))
and then I threw the blueberry bbq sauce on top of it and let it cook away
served that with some diced potatoes sautรฉed with onions, garlic, lemon juice and dill
and some green beans seasoned with tarragon and a slight amount of butter.
it was pretty yummy
husband decided he needed some rice with his chicken, but I chose to go without, it was still so good!!!
sorry I have no pictures!!
but, try them out!! let me know ๐Ÿ™‚ enjoy ๐Ÿ™‚

Pesto Rice & Chunks of meat

so, i made another creation…
i was flying by the seat of my pants ((seriously… what does that even mean?!?!?!))
and hoping to god it came out ok, cuz we’d ordered pizza the night before, and i didn’t want to have to order something again… haha!!
and it did!!! i was pleasantly surprised!! even husband and m/i/l liked it… yay!! ๐Ÿ™‚
so.
i cooked up some jasmine rice.
– ya know … 1 1/2 cups chicken broth and 1 cup rice… bring it to a boil, and then lower heat and simmer for 20 minutes
make some pesto while that’s simmering…
i threw the following in my little food processor (my little one!!!)
a big bunch of basil
2 tbsp minced garlic
2 tbsp olive oil
1 tbsp sour cream
salt & pepper to taste

you can probably follow whatever pesto recipe you like… i found one and tweaked it — cuz —–duh!! that’s what i do!

for the “chunks of meat”
i would maaaayyyybbbbeeeee call these meatballs… but… that just didn’t sound right… altho — chunks of meat doesn’t sound good either… and i probably would crumble it up instead of making meatballs if i were to make it again.
but — i used some lamb burgers that i got from the farmers market… they were a mixture of ground lamb and ground bacon. . . i wasn’t going to try these… i really wasn’t… and i was kind of upset b/c husband said he hated lamb … AFTER… i bought them… his mom said he’d love it… haha!!!
he said it’s too gamey…
but, anyways
i got 2 hamburger patties, and just tore those apart and rolled them into balls… like i said, i’d just crumble it up and brown it next time (if there IS a next time)
you can probably use hamburger, or ground turkey or ground chicken…
i think the little balls tho gives it character… so … hmm… maybe i won’t just crumble it…
anyways i took all those little balls, threw in a tablespoon of olive oil, altho, i probably didn’t even need that… and i cooked those babies up…
the rice was done, i threw in the pesto and mixed it around, and then threw that into the mix with the meatballs…
and serve.
nomz. it was actually really good.
— dude… i ate red meat!! wait… is lamb red meat?!?! whatever — i ate something besides chicken!!!! holy whoa… the world is ending!
haha… just kidding. . .
anyways… husband said that it was really good and he couldn’t tell it was lamb… he said probably cutting it with the bacon tempered the gamey-ness out of it…
and m/i/l liked it.. .
so yay! success!!!
but, no pics… oops… it went in my belly much too quickly for that…
HAHA

another great creation — this time with a pic! :)

Spaghetti Squash, kale, chicken, onion, red pepper

Spaghetti Squash, kale, chicken, onion, red pepper

Mom asked what this was called… “Spaghetti Squash and stuff” was my response…
she said “spaghetti squash and stuff?” and I said , “yes”, she said, “well it’s really good…” and A said “it’s f’n delicious!!!” husband said “it’s just so good that I haven’t wanted to stop eating to tell you that”
thanks ๐Ÿ™‚
so.
here goes:

Ingredients:
1 medium/large spaghetti squash
1 medium onion
1 small red pepper
2 tbsp. minced garlic
2 tbsp. butter
2 tbsp. flour
1 1/4 c almond milk
5 oz gruyere cheese (shredded)
12 oz chicken – cut into small pieces
1 c frozen spinach/kale (thawed)
1 tbsp. olive oil
2 tbsp. balsamic vinegar
salt, pepper to taste

preheat oven to 375*F
cut your spaghetti squash in half and scoop out the seeds.
take a jelly roll pan and line with foil, coat with olive oil, brush both halves of spaghetti squash with olive oil – inside and out
pop into the oven for 35 minutes
there are SEVERAL ways to get the squash to it’s ready point, I just choose this one… it works for me, and it doesn’t leave my veggie mushy inside… nothing worse than mushy spaghetti squash. . . totally ruins the dish.
anyways
I needed to pull out my Cuisinart food processor to shred my cheese, cuz i’m much to lazy to stand there and hand grate it.
after I did that, I was cutting up my onion and looked over at my lonely Cuisinart and said huh… screw this and I threw in my onion & pepper to the empty bowl and used my regular blade to get it allllll nice and little… I thought it might have been TOOOOOO little, but it turned out to work very well!!
throw your butter in a pan and melt it — and after it is melted throw in your onion, pepper, and garlic.
sautรฉ that up until desired done-ness.
take your kale (or spinach… I happened to have frozen kale – so I went with it) and toss that into your pan
cook a few minutes more, mainly until the kale/spinach is nice and steamed
throw in your flour… stir very well, let cook for another minute or so, lower heat and add your almond milk (or whatever milk you choose to use)
make sure to stir that very well also.
throw in your shredded cheese and stir it up while it’s melting… I will have to admit that the cheese took longer to melt than I thought it should have… (read: longer to melt than any other time…but I suppose that’s cuz I had so much stuff in there)
add in the spices you wish – salt, pepper, this, that, the other… I added some crushed basil leaves (because I didn’t have any fresh)
set aside
((actually, my version of setting aside – was : at this point my spaghetti squash was done, you SHOULD wait for it to cool a little before trying to get all the ‘noodles’ out, but I didn’t… I greased a 9 x 13 baking dish, and scooped the squash into there, and then poured my cheese sauce on top of it while I was waiting for my chicken to cook.
to cook the chicken, I cut it into bite size pieces and threw it in the pan with a tbsp. of olive oil and the 2 tbsp. of balsamic vinegar. cook until done, and then mix everything together.
at this point, because I could never go vegan and give up cheese – I sprinkled some parmesan/romano on the top of the dish.
and then I threw it in the oven for 25 minutes, and then broiled it for 3 minutes (b/c I was too impatient to wait for 5)

it was delicious.
so yum
served about 6 people, and honestly I don’t realllllly want to take the time to do the calorie and nutritional info, b/c why start doing that now? right?
anyways.
enjoy!! ๐Ÿ™‚
I know we did!!

Mmmm Dinner

i don’t even know what to call this creation that i made.
but it was yummm
it was a gruyere bechamel sauce over asparagus & chicken
served over tri-colored quinoa.
oh nomz.
so:
take 5 oz of gruyere cheese and grate it/shred it – whatevs – put it in your cuisinart and press ON. (with your shredding blade)
((and 5 oz b/c — that was half of my block))
cut up part of an onion… however much you want. . . i would have used more… but i didn’t. and i used a red onion b/c that’s what i had.
i also cut up some garlic
melt 2 tbsp butter
throw in your garlic & onion
saute those little babies up for a bit…
grab 2 tbsp flour – throw that in and mix around for another minute or so
lower your heat – but don’t remove from heat. i reduced mine from 6/7 to 3
add 1 1/4 c almond milk ((i happened to use some unsweetened vanilla almond milk… i’m sure you can use whatever milk or milk substitute you would prefer…and yes, vanilla b/c what delicious meal couldn’t use a bit of vanilla sweetness…besides the fact that you can’t really taste it anyways))
stir that around for a minute and then add your cheese…
stir stir stir
let that amazing cheesy goodness melt into a delicious amazing sauce.
yummm
i love gruyere…
but you could use any cheese you prefer… i just happened to buy me a block of gruyere the other day and have been wanting to use it!
so — sauce – made.
set aside…
while you’re making your sauce — you could steam some asparagus… i know this is out of order… but honestly i can’t write it side by side — do it at the same time.
i had one bunch of asparagus {which btw, i happened to store in a mason jar of water with a plastic baggie rubber banded around the lid of the jar… they definitely were still good… and i’ve had this bunch for over a week. i found this handy dandy tip while stumbling the other day! fantabulous!!}
i cut it up into bite-sizedish pieces and threw in the steamer… throw some lemon juice over those bad boys while they are steaming to kick it up a notch.
got some chicken?
good.
i went to Sam’s Club the other day with m/i/l and bought a big pack of chicken breasts and let me just tell you — when you’re doing portion control (for the most part) those chicken breasts — can feed an army. there was one piece in the package that was 18 oz.
18 mother f’n ounces
a serving of chicken is FOUR ounces
4.
18.
wtf steroidal chicken

anyways, i used a 12.4 oz piece and cut it up into pieces.
threw some light olive oil (cuz i’m out of evoo) in the pan and also some lemon juice and seared those little pieces til they were nice and cooked and semi browned… i seasoned with salt, fresh ground pepper and garlic pepper ((honestly only b/c i coudn’t find my garlic POWDER))ย  still yum.

chicken done?

mix your asparagus, bechamel, and chicken all together.

yummmmmm

serve with: in my case tri-color quinoa. pretty cool looking…

or pasta… which i happen to have cut out of my diet a few years back…

 

i like to pretend that people will want to print my recipes out, because let’s face it they are just amazing (haha!!) but — i don’t know how to do that little trick where you can bring up a printable version.

so.

sorry.

ย but here is the recipe breakdown real quick without all the fluff.

Ingredients:

Asparagus:

1 bunch asparagus
1 tbsp lemon juice

Steam asparagus with lemon juice & water

Gruyere Bechamel:

5 oz gruyere – grated
2 tbsp butter
1 small onion diced
2 cloves garlic
2 tbsp flour
1 1/4 cup almond milk (or other milk/substitute)

melt butter. saute onion & garlic til desired color reached. add flour, cook for another minute. lower heat. add milk slowly, whisking til smooth. add cheese, whisk til smooth. set aside

(or pour over finished asparagus and set aside)

Chicken:

12 oz of chicken breast cut into bite sized pieces
1 tbsp oil
2 tbsp lemon juice
salt & pepper to taste, garlic pepper orย  powder to taste

cook chicken until browned

Quinoa:

read package to determine if your quinoa needs to be rinsed
1 cup quinoa
2 cups chicken stock

combine quinoa and stock. bring to a vigorous boil, reduce heat, cover and simmer for 15 minutes.

to serve:

combine asparagus, bechamel and chicken.

ladle over quinoa

Enjoy!

{unfortunately i do not have a picture… i was kind of in a hurry b/c husband got home super late from work and i was on a very limited time frame…bummer. i know. but trust me — this is SO worth it!!!}

Stuffed Peppers – Italian Style?

So, the other day i created a pizza topping, rather generic – but delicious. i cut up some chicken very finely – and sauteed it in olive oil (only a tiny bit) and balsamic vinegar, threw in some carmelized onions, some artichoke hearts, and some sundried tomatoes… threw that on a pizza.

OMG AMAZING.

oh, i also threw in garlic, and basil and oregano…

that’s me – always forgetting my spices

anyways, as i was eating it waiting for my pizza dough to become crust, i decided, damn that would be really good in some stuffed peppers

so today i went and got some big ol’ green bells

and modifed my topping some (and forgot any type of spices (oops)) and away we went… so here goes!

Stuffed Peppers – Italian Style (?) — the question mark b/c i don’t know if it is really Italian… it just kinda sounds it?

2 large chicken breasts – diced very small

3 large green bell peppers

1 cup cooked rice – for this i used california brown basmati — which is pretty great, but takes FOREVER to cook

1 cup grated parmesan cheese

1 cup panko crumbs

1/2 cup artichoke hearts –ย cut finely

1/2 cup sun dried tomatoes – cut finely (let me interject here and say i cheated and used my mini food processor on these … and the chicken after it was cooked)

2 small onions cut finely (again food processor) and carmelized or browned to perfection

1 tbsp minced garlic — um, i definitely forgot to add the garlic. DUH

one egg, mixed

preheat oven to 400*(F)

after your chicken is cooked – throw it in the food processor to grind it up – you can also use ground chicken, but for this i thought it would be better not to… after all – it is a different texture even if you do grind it up…

mix all this together very well.

hollow out your peppers

spoon mixture into peppers – make sure to stuff well

put 8 oz of water into the bottom of a baking dish and stick your peppers in there

to top them – -you have options — i used a couple tablespoons of fire roasted tomatoes on the top…

you can skip that if you like…

bake for 50 minutes, top with cheese

bake for another 10 – 15 minutes

to serve – i cut mine in half, and put some shredded cheese on each half…

DELICIOUS!!!

Stuffed Peppers

Stuffed Peppers

 

Forbidden Rice Risotto

http://www.food.com/recipe/forbidden-rice-risotto-444117
2 tablespoons butter
1 shallot, finely chopped
420 g forbidden rice (Chinese black rice)
4 tablespoons dry sherry
1 1/4 liters hot chicken stock (must be hot at least in the beginning to absorb well)
50 g parmesan cheese, fresh grated
salt ground black pepper Directions:
1
Melt one tablespoon of butter in a pot over medium heat. Add the shallot and gently fry for 3-4 minutes until clear.
2
Stir in the rice and cook for another minute.
3
Add the sherry and deglaze the pan, stirring constantly, about a minute.
4
When the sherry has reduced, add the hot chicken stock only enough to just cover the rice. Keep stirring, adding more stock like before when most of the liquid is gone.
5
Continue to stir and add stock until the rice is tender but still with some bite. This took me about 35 minutes.
6
Add the remaining butter and the parmesan, and season with salt and pepper to taste

As we all know, I’m all about tweaking recipes…
b/c — *shrug* I can??

so, i took this recipe and tweaked it ๐Ÿ™‚
I used the shallot, chopped as fine as i could make it.
i used this black rice: (the whole bag!!)

almost 3 cups

I used a 32 oz container of chicken broth – reduced sodium, but i definitely recommend sodium free (they just didn’t have any at the store when i went) as well as a can of vegetable broth – which does give you more than the 1.25 liters, but, oh well. it still works.

and i used white cooking wine instead of sherry – cuz that’s what i had

i followed the instructions tho, heating up the broth(s) and then putting it on low until i used it all… and honestly, you DO have to stir this, but you can let it go for a few minutes at a time to let it absorb what it needs to…

while that was all absorbing away – i browned up some proscuitto:

super thin sliced prosciutto

super thin sliced prosciutto

after browning it up – ( i used probably 6 slices – this one was SUPER thin and stuck to each other like crazy!!)

set it aside, make sure to check on your rice – adding your broth as needed, and stirring it to keep it going

now here’s where you have some options – i chopped my prosciutto into small pieces and threw it into my mini food processor…you can choose to just keep it in small pieces and throw it in that way, but the cheese i bought was shredded and i knew i had to make it finer… instead of parmesan cheese, i purchased asiago cheese – i thought nutty rice? nutty cheese! yum! ๐Ÿ™‚

i also used definitely more than the recipe called for…

i love cheese

i love cheese

(( 5 oz))

i threw all that deliciousness into my mini food processor and ground it all up…and once ALL of my liquid was absorbed into my rice i mixed that and my prosciutto into the rice and stirred…and let all the yummy cheese melt…

and then i noticed that i was supposed to add some butter, so i did… probably 2 tablespoons… i don’t remember, i didn’t cut it, just used what i had left out of my little half stick…

and then i served it -throwing some parmesan cheese on top and slicing up some cherry (or grape?) tomatoes on top

and IT WAS AMAZINGLY DELICIOUS!!!

albeit a littttttttle bit salty…

SO GOOD

that’s slap yo mama good

lol!!

anyways — enjoy!!

please let me know if you try it!! ๐Ÿ™‚

i’m always interested to know if someone uses one of my recipes for inspiration!!

((if this comes out wonky – it’s b/c when i posted it i noticed a HUGE chunk of information and witty instructions were missing!!!))

BY THE WAY —

i did forget to mention — this recipe, is VERY time consuming…

i think it took me an hour and a half from start to finish…

but, it’s risotto, and if you’re intending to make risotto, you are more than likely planning on having a lot of time put into it…

just — be warned…

Cauliflower Bake – in the style of ~T~

http://fatsecret.com/recipes/cauliflower-bake/Default.aspx

Cauliflower Bake

A warming cauliflower, potato and leek casserole.

Ingredients

Directions

  1. Preheat oven to 350 ยฐF (175 ยฐC).
  2. Cook cauliflower in boiling water for 10 minutes. Cook potatoes in a separate pan of boiling water for 10 minutes.
  3. To make sauce melt butter in a pan, add leek and garlic and saute for 1 minute. Add flour and cook for another minute. Remove the pan from heat and gradually add the almond milk and 1/2 cup of the cheese. Add paprika.
  4. Put the cauliflower in a casserole dish, followed by the grape tomatoes and potatoes. Pour the sauce over the potatoes. Sprinkle the rest of the cheese on top of the casserole.
  5. Bake for 40 minutes until the vegetables are cooked through and the cheese is brown and bubbling.

so, a friend posted this recipe, and i said. hm. i have a head of cauliflower that i need to use.

and i can get leeks from the commissary.

so boom

dinner

i even planned it –

i made a menu for the week.

i NEVER do that!!!!!

but i did. and i’ve followed it thus far!!

yay me!!!

and of course, i modified it.

just a tiny bit.

oh, and up there — it doesn’t say to chop the cauliflower. into bite size chunks. make sure you do that, cuz once you boil it – it’s pretty difficult to cut… i don’t know why. it just is.

my modifications were:

chop up half of a large onion and half of a green pepper… add those in with the leek…

and i do have to say … watch what parmesan you use… that cheese doesn’t melt very well… soooo, if you can find the parm in a bag – -use it, granted it’s not as good or fresh as anything else, but your cheese sauce will work… mine didn’t so to make it a little bit more saucy and melty i threw in 1/4 cup of shredded mozzarella… oh, and don’t remove your pan from the heat, cuz then the cheese REALLY won’t melt, just lower the heat…

i also chopped up some chicken sausages that contain apple & gouda ((omg good!!)) {http://www.walmart.com/ip/Hillshire-Farm-Chicken-Apple-With-Gouda-Cheese-Smoked-Sausage-12-oz/19276116} i meant to add them before i added the cheese sauce, but i got distracted and forgot, it’s cool. i added them to the top and they kinda carmelized… i don’t know but YUM…

so yeah, throw it in the oven bake it for how long it says and pull it out… (no. that’s NOT what she said – don’t go there)

and enjoy

and you will enjoy

b/c holy crapnuggets it is SOOOO good!!!!!!!!!!!!!!

i couldn’t stop eating it. . .

i don’t know if it was the fact i had only eaten a small breakfast yesterday or if it was just that good

but i’m gonna put a combination of the both,

and when i heated it up for lunch today — just as delicious!!!!!!

of course, you can make this dish vegetarian by keeping to the recipe and not adding the sausage… but i think it would be good with some bacon or prosciutto on top too… jus sayin

 

so goooood!!!!!

so goooood!!!!!

 

 

 

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