Cauliflower Mac 'N' Cheese

This is a new family favorite. It gets regular requests.

1 med. Head cauliflower, core discarded, florets cut into 2-in. pieces

4 med. Carrots, peeled and thinly sliced

1 c. vegetable broth

¼ cup (4 oz) cream cheese

1 tsp Dijon mustard

Pinch cayenne

4 oz block Gruyere cheese, shredded (about 2 cups)

½ tsp salt

16 oz gluten-free elbow macaroni

3 cups broccoli florets

2 med plum tomatoes

¾ cup Parmesan cheese

1)  Heat 8-quart sauce pot of salted water to boiling.

2)  Add cauliflower and carrots to boiling water. Cook 15 minutes or until very tender.

3)  Meanwhile, in food processor, combine broth, cream cheese, mustard, cayenne, 1 ½ cups Gruyere, and salt.

4)  Remove cauliflower and carrots from pot when done and place in food processor. Puree until very smooth.

5)  Add pasta to the same sauce pot of boiling water. Cook half the time the label directs. Add broccoli during the last minute of cooking.

6)  Drain. Return to pot. Stir in cauliflower sauce and half of the tomatoes. Spread in shallow baking dish (like a lasagna pan).

7)  Top with remaining cheeses and tomatoes. Bake 35 minutes or until golden brown on top and heated through.

 

from Good Housekeeping magazine, September 2012, p. 151

The Best Broccoli

I love this broccoli recipe.

2 heads broccoli, washed and broken up into small pieces
a few cloves of garlic (the more the better in my opinion)
olive oil
salt

Place broccoli in a pot with no more than 1/2 inch of water. Mince garlic and add to pot. Drizzle olive oil and sprinkle in salt. Mix.

Cook on medium heat. Once water boils, cook about five minutes. That's it.

Stir and serve. Serve with a slotted spoon to avoid excess water.

The broccoli will be a bit crunchy, and will have turned a bright green color. If you don't like crunchy, then cook it a bit longer, but don't overcook.

The taste of this reminds me of a chinese food type of dish - something that would be a side dish in a chinese food restaurant. It is absolutely yummy, quick and easy, easy, easy.

Mac & Cheese from a Box

Yes, this is a recipe for the macaroni and cheese that you make from a boxed mix. We add our own flair.

any variety

1 box mac & cheese, any variety
2 tbsp butter
1/4 cup 2% milk
garlic powder
1 cup frozen peas or frozen corn or a combination of both OR 1 small bunch of fresh broccoli, cut up
4 hot dogs cut into chunks OR the equivalent amount of meat of your choice, such as cooked chicken or beef, or sliced and fried sausage

Boil water and cook pasta per package directions.

according to package directions

After pasta is cooked but BEFORE DRAINING, place veggies in pot for two minutes. Also place hot dogs in pot at the same time, also for two minutes. If using other meats, wait and put in for last minute only, just to heat up.



cheese, milk, butter, veg

Drain pasta, veggies and meat.

While they are still in the colander, put butter, milk, cheese and garlic powder in pot and stir to mix and melt butter. Add pasta, veggies and meat back into pot and stir to thoroughly mix.

Serve in bowls and enjoy.

last 2 minutes, veg in

Vegetarian Option: Instead of meat, if you want a vegetarian version, you can use TVP. Take about 1/4 cup of TVP and put in a mug and cover with about and inch or two of boiling water. You can use the water from the pot the pasta is boiling in. Just take some of the boiling water out of the pot before adding the pasta and put in a separate container with the TVP. It will hydrate in about the length of time it takes to cook the pasta. Drain it on top of the pasta in the colander. Mix in with all the other ingredients in the pot.



butter, milk, cheese in pot

Flavor Options: Try different flavors and spices to change it up. For example, try some chili powder or a mixed flavoring like an Italian herb mix. Also try other flavoring mixes like the variety of Mrs. Dash products. Just don't use anything that's salty because most mac & cheese mixes are already quite salty.


stir and enjoy!