Posts Tagged ‘cauliflower’

h1

Cheesy Vegetables and Chicken

October 13, 2014

Another one of the clean out the fridge recipes, you will have to control yourself on the portions of this. The original recipe (no clue where I got it from) was also a throw together, but I have skimmed down the cheese and sour cream, added a ton of additional veggies, and most definitely achieved perfection. (My lovely cousin Marcia says she makes this with plain yogurt )There is still a reasonable amount of cheese. Since it is evenly dispersed in 4-5 servings ( or less if you have a teen age son!) the overall quantity per serving is not substantial, and it is of course very low in carbs. The original recipe also called for a 13 x9 pan. I scaled it down to a 9×9 pan so there is less area that needs to be covered by cheese. You can switch up your choice of vegetables. This is what I had on hand last night. It comes together quickly and since every thing is pre cooked, the bake to serve time is minimal.

2 boneless chicken breasts

1 can diced tomatoes, drained well.

1/2 head cauliflower, cut into small florets and lightly  steamed

1/2 large red pepper

8-10 mushrooms, sliced

2 C. fresh spinach, chopped

3/4 C. sour cream (or plain yogurt)

1 t. black pepper

3 t. smoky paprika

1 1/2 C. shredded cheese – Mexican blend. Cheddar, Monterrey Jack (anything but Mozzarella)

Put the cauliflower in a large frying pan and sauté a bit after steaming. Add remaining vegetables in according to the length of time they need cooked. Mine went in the pan in this order: red pepper, mushrooms, diced tomatoes  and lastly, spinach.

1

I made my chicken in the Foreman grill.. I love my Foreman grill.. Four minutes- done enough  as it will cook more in the casserole.

2

Cut it up in bite size pieces, and add it to the vegetables in the pan.

3

Mix in your sour cream and add 2 teaspoons of the paprika, and pepper. Combine well and put in a 9×9 pan.

5

Bake covered in a 350* oven for 20 minutes. Remove from oven, top with shredded cheese and sprinkle with  paprika.Return to oven until cheese is just melted. I shut the oven off and left it in  for  about 5 more minutes.

6

We had no sides with since there are so many vegetables in it. If you want to add carbs,  rice would be wonderful as there are plenty of juices from the tomatoes.

7

h1

Roasted Radish Trio

October 12, 2012

Yes – you read that right! Look out veggies  in my fridge- I am on a roasting binge to bring out your best flavor. Radishes are one of those veggies you either love or hate. They seem to get left on plates when the rest of the salad has been eaten,often placed there for their beautiful color,or used as the faithful “rose” garnish. (though next time I may cut them like that to expose more area to carmelize).As with roasting any vegetable,this is simple and only requires the veggie of choice,some olive oil and a complimenting herb or spice. Tonight the radishes were joined in the oven with cauliflower and my other new favorite to roast,the scallion.What a beautiful choice for a holiday meal with their red,green and white color!

One bunch fresh radishes,cleaned,tips removed (about 12)

1/3 head cauliflower,break up in florets comparable in size to your radishes

8-10 whole scallion,cleaned and root tip trimmed

1-2 T.  olive oil

salt (invest in some Pink Himalayan)

black pepper

Pre heat oven to 400 degrees,Place a foil lined baking tray on the middle rack. Clean and trim your vegetables. Sprinkle your oil on and toss gently,making sure all areas have a light coating on them.Season.I kept this simple with just salt and pepper.

Place the cauliflower and the radishes on the hot  tray. They will sizzle! This started the cooking process immediately,and gives them a nice sear.Let them roast for about 15 minutes. Take them out and stir them around. Place the scallions on top and continue roasting for another 10-15 minutes depending on the size of the radishes. Serve…(I make extra scallions as I tend to sample one too many before the plate makes it to the table!!)

h1

Cauliflower Crust Pizza

March 20, 2012

Don’t turn up your nose!!! You have to try this if you love pizza ,,and even if you don’t care for cauliflower you are going to love this.Low carb and missing pizza? This is for you too… another recipe from pinterest, combined with a recipe posted in a group I am in, along with my own tips to make sure “you” get it right the first time… My son said he liked it more than “real” pizza”, and at 13, I would say that is the best review one can get.I do apologize in advance for not having all the pics I normally have. We were leaving to take my daughter back  to  college,and I wanted to make this for her before she left again for school.I was in a bit of a rush, but hopefully you can follow along.

  • 1 medium cauliflower,grated
  • 1 large egg plus one egg white,beaten well
  • 1 C. shredded cheese,I used sharp cheddar this time ( I like to coordinate with the topping I am using)
  • 1 clove garlic,minced
  • 1 T. minced DRIED onion (no fresh- too much water)
  • 2 t. dried oregano
  • pepper to your liking
  • pinch cayenne (optional)

Toppings

  • 3/4 C. any sauce
  • 3/4 C shredded cheese
  • 10 olives,1/2 C mushrooms,sauted, diced tomatos, again anything,just like a regular pizza

Pre-heat oven to 450 degrees and make sure rack is in the middle. Clean cauliflower and dry well.Cut in quarters.This will break into florets. If you use a prcessor,size does not matter. I grated it by hand- just as easy, and no worries of over processing. You do not want mush.It should look like grains of rice.

Microwave for about 8 minutes. While cooling stir the cauliflower so it dries instead of steaming more. You can lie it on a paper towel,but I find  this messy. Spreading it out on a cookie sheet and baking it for about 3 minutes in the pre heated oven is the best method. Many recipes tell you to use the cauliflower raw. Don’t! There is just too much moisture in it and you will be disappointed. Once cooled add your beaten eggs,cheese and seasonings.I use my hands.

Line a stone with parchement.You can lightly oil it too, and sprinkle some cornmeal on is as well if you like. A rectangle cookie sheet it fine too for square slices. The art of cooking is to never get locked into one mode. Drop the “dough” in the center of the pan, and using your fingers  form the crust. Try to get it as even as possible,and make sure there are no little gaps in it.

Bake until very brown and crusty. Due to my rushing I neglected to take a pic of the baked pie before I added the toppings(Crust right out of the oven pic added 4-22-12,,it was a little thinner but still needed 20 minutes))..Checked at 15 minutes this went to  20 minutes before I felt like it was firm enough to hold the topping. Worst case scenario is you eat it with a fork! No big deal.But if cooked  long enough and not overloaded with toppings, you should be able to pick this up like a regular slice of pizza. I highly recommend keeping an eye on it in the last 5 minutes.Add sauce and toppings as soon as pie comes out of oven.

Put back in the oven for 5 minutes,or you can broil  until cheese is bubbly. I however tend to burn things under the broiler, so I use the baking method.Cut in 8 slices..very filling…

Does this not look like the real deal?