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

Mexi-Mom

1 large onion, chopped
3 cloves garlic, minced (more is OK)
1 red or green bell pepper, chopped
olive oil
2 Roma tomatoes, chopped
1 tsp salt
3/4 cup black beans, soaked overnight then cooked
      (or 1 can of canned black beans, drained and rinsed)
1 cup rice
1 Tbsp taco seasoning

Cook rice according to package directions. If there are no directions, or in other words it's just plain old rice, remember the rice cooking rule: one part rice to two parts water. Bring to a boil then simmer until the water is absorbed.

While the rice is cooking, saute the onion, garlic and bell pepper in a drizzle of olive oil in a large saute pan. When they have cooked down, add the tomatoes and beans.

When the rice is done, add it to the saute pan and mix. Season with salt and taco seasoning.

To serve: place a layer of tortilla chips on each plate. Top with above concoction. Top that with a dollop or two of sour cream and the salsa of your choice. Eat like nachos.

Pig out.