Pureed Cauliflower (w/ Cheese & Roasted Garlic)

"Mmmmm... these mashed potatoes are really good!"
"This is cauliflower?!"
"I can't stop thinking about that cauliflower dish. I don't even like cauliflower..."

Just a few remarks I've heard after my friends and loved-ones tried this deceptively delicious dish. Whatever your thoughts on veggies, or cauliflower, I promise, this will satisfy your comfort-food craving for mashed potatoes, but with more nutritional value and less of the bad stuff. I served them as a side with my Turkey & Veg Meatloaf, and it was a dynamite combo!! Give it a whirl for dinner... easy, delicious, satisfying... What are you waiting for?!

Butternut Squash Mac 'n Cheese

Looking for an absolutely delicious & decadent side for Thanksgiving or a fall family meal? Well, here ya have it! This dish features pureed butternut squash and a mix of ooey-oogey cheeses, baked to perfection with shells, and topped off with a crunchy breadcrumb/cheese mixture. Without a doubt, this fall twist on a familiar classic will have everyone going back for seconds (my boyfriend definitely did!). So clearly, it's time to get (mac 'n) cheesy for the holidays...

Roasted Grape, Goat Cheese & Pecan Sweet Potatoes

Hello, fall! I have loved the feedback everyone gave me, and the excitement that was shared, for fall recipes. It was really fun learning what people were looking forward to -- I had already been plotting, pinning, and preparing, but it gave me even more ideas, so thank you for the inspiration! When I read that two of Ali's favorite fall foods are sweet potato and grapes, I thought how perfect, because my first fall food post, this dish, features both!!

I have always been preferred a simple sweet potato recipe, with one of my favorite's being Baked Sweet Potato Fries. I enjoy preparations of sweet potatoes with salt, because it balances the sweetness nicely, and was never fond of super-sweet Thanksgiving style sweet potatoes. However, this dish captures the perfect balance of flavors and textures for the sweet potato. I'm not kidding when I say this is by far the best sweet potato I've ever had! The roasted grapes are incredible -- they add a complex and richly sweet grape flavor that complements the sweet potato in the most unexpected way. I never would have thought of the two together, and have How Sweet It Is to thank for the idea! Then, the creamy goat cheese adds some tangy-ness, and the pecans are a welcome bit of nutty crunch. Sprinkle with a little cinnamon and salt, and you're good to go! This dish truly is sweet meets savory at its finest. I didn't add any additional sweetener because I thought the grapes gave it the perfect amount, but if you like your sweet potatoes really sweet, just top of with some honey or agave syrup. 

I am extremely excited for y'all to try this!! It may look like a crazy combination, but believe me, you will be amazed at how well it all comes together. It is sure to be a healthy, delightful dish you will want to eat over and over (and over) again!

Lightened-Up Fried Rice

Whenever life is crazy busy, or there's nothing exciting in the kitchen, Chinese takeout is definitely an easy go-to. You can order it quickly, and it's usually not too far of a drive to the nearest dive. My personal weaknesses are Kung Pao Chicken and Fried Rice. The only problem is that after such a meal I am completely lethargic, instead of energetic. Now on nights when I can completely relax, I may shamelessly embrace my pathetic food coma. However, most days or nights, I need something to refuel, so I can keep on keepin' on.

Currently, there a lot of recipes for healthier versions of Chinese classics surfacing, and I have totally embraced this movement. My favorite so far is this lightened-up fried rice. The takeout version is super oily, but the great thing about making it on your own is that you can control the oil quantity and add whatever veggies or protein you fancy, to give it a more nutritional kick. This version features brown rice, a variety of vegetables, and there's a little protein from the egg. It's a great side dish for any Asian-inspired protein, and it's also really satisfying on its own! Try it out; you can't go wrong!

Avocado Hummus

  It was a rainy weekend in Houston, meaning that I had grand plans to take-on my ever growing "to-do" list, but instead, I gave it the occasional glance as I laid on my couch. Just when I started feeling completely worthless, I realized, hey, there is one thing that will get me movin' (at least momentarily). Snack time. And then, I had another revelation. I had everything I needed to whip up a batch of hummus. Avocado Hummus. Wooooot. I also had a bell pepper, some crackers, AND pretzel chips for accoutrement. Boy, was I happy. The only dip-worthy mate missing was the pita chip, because, well...  I've had to ban myself from buying them after some unfortunate entire-bag-disappears-in-one-night incidents. Why are pita chips SO good?!

Anyhow, after I made the hummus, I was even more pleased. I eat hummus frequently, but rarely do I indulge in the homemade variety, unless I'm eating at a Mediterranean restaurant. I thought the hummus I regularly bought was good, but dang, this hummus was gooood. Even to this day, I sometimes get surprised at how much better homemade food is than store-bought. AND it was surprisingly easy to make!

The only caveat being that this hummus will brown quickly because of the avocado, so it is best for sharing! I'm sure your friends and family won't mind. :)

With that said, let's get our snack on...

Quinoa "Mac" & Cheese

By now, y'all know I can't go too long without posting some quinoa. I do love it so. Why? Here are some good reasons listed in my original quinoa post. With this recipe, I am especially smitten, because instead of having some carb-y macaroni, you have a nutty, protein-packed substitute. It makes you feel not so bad about all the cheese you are about to ingest (although it's really not too bad per serving). 

I was in the mood for a little spice, so I added some sauteed red pepper with jalapeno, although you could add whatever veg you please! Other great variations would be broccoli and onion or tomato and leek, to name a couple. Just make sure to cook the veg before you add it to the mix. After you prepare your cheesy-quinoa-veg mixture, top it off with a little more cheese and Panko bread crumbs. What you end up with is a warm, gooey, and slightly spicy center, with a topping that goes crrrrunch as you make your way through. It's really quite a satisfying experience.

Are you ready for some guilt-free comfort food??

Green Bean, Artichoke, & Mushroom Casserole

After finals, I was craving something warm and gooey to reward myself. Which is funny because all I did over finals was eat my feelings, so I knew this was not a good thing. I found a compromise with this dish. It's a soulful, hearty casserole, but it features spring vegetables! (You can always feel better when there's green stuff in it!) And while it is slightly decadent (there is butter in the sauce after all), it reallyyyy could be a lot worse when it comes to comfort food. And it tastes more decadent than it is. Not to mention it's yummy. Really yummy. I finished the casserole a few days ago, and I'm already craving it again... how is that possible?!

Simply put, this dish rocks. I know that all of us red-blooded Americans are familiar with green bean casserole come Turkey Day, but this dish takes it to the next level with the addition of artichoke and mushroom, and it is seasonal now! So, get your paws on the goods, and get to cooking. I think you will absolutely love this dish!!

Note: This dish pairs very nicely with my Italian Breaded Chicken, and it also utilizes some of the same ingredients, which makes for much easier menu planning! Awesome.

Green Bean & Bacon Salad

Crunchy, tangy, acidic, bacon-y... I promise, this will be one of the best green bean salads you've ever had! It's also a great way to add a green side to your meal that is healthful, but also slightly indulgent. Enjoy!!

Citrus Quinoa Salad

Winter is winding down (or, if you live in Texas, it's been sporadically winding down for the last three months), and for that reason, I would like to celebrate citrus in all its glory! I never really think of citrus as winter produce because it's so darn refreshing in the summer (and anytime, really), but lemons, oranges, and their zesty companions peak in the winter. That being said, my next few posts will be devoted to citrus while the time (and the fruit) is still ripe.

Corn Pudding

This was my first attempt at corn pudding, and I must say I was quite pleased. Served alongside the Pulled Pork Sandwiches, it was a truly Southern-inspired Super Bowl feast. The pudding has a thick custard texture, which is complemented by the crisp taste of sweet corn and bell pepper, and a hint of spice. Topped with bread crumbs for a little crunch, and then green onion -- mostly for presentation's sake at the time, but actually paired very well with the flavors of the pudding. Hope you enjoy this comforting classic anytime; with either a big bowl on a cold winter day, or in the summer when fresh ears of corn are at the peak of their season.

Spicy Slaw

This spicy slaw perfectly complements my Pulled Pork Sandwiches, but is also a great slaw for any occasion.

Crispy Baked Sweet Potato Fries

I have been eating a lot of sweet potatoes lately. They are inexpensive, healthy, delicious, and simple to cook! I usually bake them like a regular potato, or slice them up and roast them with some olive oil (not surprising, given my affinity for roasting). I have also been enjoying the recent trend of the sweet potato fry option in restaurants, but when I tried making them at home, I was not getting the same crispy-fry texture. I thought it must be the price you pay for baking versus deep frying.

However, this recipe is wonderful because it gets the sweet potato fries more crispy than my previous baking attempts (although I must admit, still not as crispy as frying). Also, there is a dipping sauce included. The sauce is a nice touch -- I mean, who doesn't LOVE dipping their fries in something tasty? This is also the first dip I've tried that complements the sweet potato flavor well (ketchup unfortunately tastes really bazaar with sweet potato IMO).

I've made these fries on the side of bison burgers a few times, and you should definitely give it a try; it is SUCH a good combo (I will have to post the burger recipe soon). Also, I definitely enjoy just eating them as a snack (while nomming on the couch, of course). Either way, you can't go wrong!

Ingredients
* Sweet potato, peeled and sliced
* Corn starch
* Olive oil
* Salt

-- The proportions depend on how much you want to make. It's very flexible. See instructions below.

Dipping Sauce
* Mayonnaise
* Sriracha sauce

-- I like 3 parts mayonnaise to 1 part Sriracha (nice and spicy), but alter proportions depending on your taste. Just mix the two ingredients, and serve with the fries!

Directions
* Preheat oven to 425 F.
* Put your prepared sweet potatoes in a bag.
* Sprinkle in a little corn starch, and give it a good shake. The corn starch should just lightly coat the potato on all sides. Start out with just a little, and add if you need more (it's hard to dust the corn starch off if you put too much on, but possible if need be).
* Then lay your potato slices on your baking sheet or in a bowl, and lightly coat with olive oil. You while want to use your hands to toss the slices to make sure all sides have a nice light coating. Then, lay slices on your baking sheet like so:
* Bake for about 15 minutes. I then like to flip all the fries onto the opposite side, and bake for another 5 minutes or so (this helps get both sides nice and crispy).
* Lay your fries on a napkin, and sprinkle with some salt. I let the fries sit there for a few minutes, they will start to crisp up more as they cool.
* Serve with your dipping sauce!
* Note: When cutting, the picture above is a good example of the desired size for a good & crispy fry.

Recipe adapted from this blog.

Roasted Broccoli & Cherry Tomatoes

Here's another roasted dish! I thought it would be great for the holidays, because it looks very festive. It would also work well in the summer, at the peak of tomato season. This is a perfect side to a nice steak, served with some crusty bread. It is packed with layers of flavor and texture -- crunchy/crisp, bright burst of acidity, hint of heat, and I could seriously go on... I promise, you won't feel like you're eating two healthy veggies at once (but you will be). So, Merry Christmas!

Orzo Stuffed Bell Peppers

(Isn't my new camera awesome?! Yeah, I'm kinda obsessed.)

I have fallen for bell peppers for oh-so-many reasons. I love how there are different types, each with their own distinct personality and flavor profile. And the different aspects of each pepper changes drastically depending on the preparation. (This could probably be said of most vegetables, and one of many reasons I love cooking them.) One of my daily rituals includes slicing up red peppers, and taking them to work with some hummus or taziki, for a crispy, yet slightly juicy, mid-afternoon bite. They are also wonderful roasted and served in a pasta dish or as a side (just simple with some EVOO and s&p). The Tex-Mex feign in me loves sauteeing them slowly with onions and serving with fajitas, quesadillas, nachos, etc. They can also be sauteed quickly in a hot wok with an easy stir fry. (And the possibilities go on and on.)

If you are a bell pepper fan as well, go out and grab some soon, as their peak season falls between late summer and autumn. I hope you enjoy them in whatever preparation you prefer, and I really hope you try this recipe! In this dish, the roasted pepper takes on a sweet tenderness, while encapsulating a light, herby pasta mixture. It's a lovely presentation alongside fish, poultry, or steak, and is a delightfully fresh, healthy side that's packed full of flavor.

Ingredients
* 1-2 zucchini, grated
* 1 (14-ounce) can diced Italian style tomatoes, drained
* 1/4 cup chopped fresh Italian parsley
* 1/2 cup Parmigiano-Reggiano, grated (or Pecorino Romano)
* 2-3 cloves garlic, minced

* 1/4 cup extra virgin olive oil (EVOO)
* 1 teaspoon salt
* 1/2 teaspoon fresh ground pepper

* Optional: 1/2 - 1 teaspoon crushed red pepper (for a hint of heat)
* 3 cups chicken broth or water (chicken broth imparts more flavor to the orzo)
* 1 cup orzo
* 4-5 bell peppers (red or yellow)

* Optional: bread crumbs, and more Parmigiano-Reggiano & Italian parsley to sprinkle on top

Directions
* Preheat the oven to 400 degrees F.
* In a large bowl, mix together the zucchini, tomatoes, parsley, cheese, EVOO, and s&p (and red pepper flakes if you choose).
* Then, partially cook the orzo by boiling in chicken broth for 4 minutes. (Save the chicken broth and pour into the baking dish you are using to bake your peppers in).

* Add the orzo to the vegetable mixture.
* Next, prepare your bell peppers by cutting off the tops and taking out all the ribs and seeds.
* Fill the peppers with the orzo mixture. Then place upright in the baking dish (already with the saved chicken broth in).
* Cover your baking dish with foil and bake for 45 minutes.

* Remove the foil, and sprinkle the top of the peppers with bread crumbs and more grated Parmagiano-Reggiano.

* Bake for another 10-15 minutes.
* Sprinkle top with parsley and enjoy!

Recipe adapted from here.

~ Stay fresh!

Quick & Easy Quinoa Salad

 After doing a quick once-over of my blog, I realized that the baked goods are starting to overwhelm my other offerings. Despite what has been shown thus far, I really love to cook. So, here's to some more savory coming your way!
On Quinoa (keen-wah)
You may not have heard of this new "it" superfood: quinoa. About a year ago, I hadn't heard of it either. But something happened, and it exploded on the culinary scene. Almost every grocery store I've been to lately has it stocked (HEB, Randalls, etc.), and I have been seeing more and more articles espousing it's wonderful benefits. So, what's the big deal?

Quinoa is the only grain-like crop that also serves as a protein (the edible part is actually seeds). Which is pretty amazing because you can cook it up like rice, oatmeal, or pasta, but you also get the powerful punch of protein. This is really great news for vegetarians, health nuts, or people wanting to try something new. It also contains several amino acids (like lysine), calcium, and iron. It was originally cultivated in South America, and was supposedly the sacred food of the Inca (maybe that's why they were so badass).

So jump on the bandwagon, head to your nearest store, and stock up. You should be able to find the red or white variety. I used the white variety, because I like the way it allows the colors of the vegetables to pop, and I think it has a slightly milder flavor than the red. But try both, and see what you prefer!

This upcoming recipe has been my favorite dish featuring quinoa I've made or eaten--by far. It's really tasty warm, room temperature, or cold. It's also versatile, and serves as a light dinner with some chips and salsa, or a small quesadilla, a go-to lunch item, or a dish to leave in the fridge and snack on for a few days. And as I'll mention below, it is a quick recipe to make, and easy to mix up depending what you have on hand.

Quinoa & Black Bean Salad


Ingredients
* 1 cup quinoa, rinsed (I hear it needs to be rinsed or it has a strange flavor)
* 2 cups water
* 1/2 cup red onion, diced
* 1 cup red or yellow bell pepper, diced
* 1 can black beans, drained and rinsed
* Big handful of chopped cilantro (1/4-1/2 cup depending on your taste for it)
Vinaigrette
* 2 tablespoons fresh-squeezed lime juice
* 1 tablespoon red wine vinegar
* 1/3 cup extra virgin olive oil
* 3/4 teaspoon ground cumin
* 1/2-3/4 teaspoon chili powder
* 1/2 teaspoon salt
* Optional: 2 pinches cayenne pepper (if you like heat!)

* Optional: sliced avocado to serve on the side or diced avocado to mix in


(lime and avocado not pictured)

Directions
* Add 1 cup quinoa and 2 cups water to a saucepan.
* Bring to a boil, and then cover and let simmer for about 15 minutes (until water is absorbed).
* While the quinoa is cooking, make your dressing by adding the lime juice, vinegar, EVOO, and spices to a large bowl.
* Whisk to combine.
* Then, slice and dice the vegetables and cilantro.
* When the quinoa is done cooking, fluff it with a fork.
* Add the quinoa and black beans to the vinaigrette (you will want to whisk the vinaigrette again if it's been a while, because the oil will start to separate).
* Mix in your chopped veggies, and then you may want to add a little more salt and pepper to taste if necessary.
* Serve warm or cold! Garnish with some cilantro or lime zest to make it look fancy.
* Note: I really love avocado, but was worried about it looking brown after a day or two, so I just mixed it in when I served the salad. The avocado adds a nice creaminess, and is a wonderful balance to the heat from the spices and zest of the lime.
Hope you guys see--and taste--that eating healthy can also be incredibly delicious!

Variations
* No bell pepper? Try your favorite tomato diced, or cherry and grape tomatoes halved instead.
* No red onion? Try yellow or sweet, or scallions instead.
* No red wine vinegar? Try white wine vinegar, apple cidar vinegar, or skip the vinegar all together, and add a little more lime juice or some lime zest.
* Spices- add more or less depending what you like, see what other mexican spices you have in your pantry also.
* Try adding some fresh corn to the recipe.

Leftover Ingredient Woes
* One thing I really hate is when I make a recipe, and then have something like half a red onion or half a bunch of cilantro left, when I don't really have anything on hand that I can utilize with those ingredients. If these are ingredients you typically would be clueless with, and don't want them to go to waste, try making some quesadillas or fajitas the week you make this recipe also. The leftover red onion would be delicious sauteed and added to either dish, and also garnished with the cilantro!

~Stay fresh!

Polenta Cornbread

(photo courtesy of the WSJ, see the link below)

Alright, so I'm taking a little break from the tomatoes to give you a southern classic that will pair nicely with that fresh tomato soup you just whipped up. That's right, it's cornbread!

A few days before the Fourth, I received this link from Erik (hint hint, nudge nudge). And when I came to the Polenta Cornbread I was definitely intrigued. Does this recipe seriously suggest boiling and pureeing the corn yourself? Yes, indeed. All the cornbread recipes I had tried previously just called for cornmeal and flour (and the like), so this was quite the head turner for a freshster such as myself. And I have to admit, I was scared. It sounded like wayyy too much work, and I already had a full plate for the Fourth (ribs and peach crisp on deck). However, I gritted my teeth, woke up early Monday morning, and went to work. And I am happy to report that it really wasn't worth any anxiety. It was simple, and it came out so fantastically. So, voila:

Polenta Cornbread (with a kick)

Ingredients:
* 4 fresh corn cobs (get the freshest, most delicious corn you can find! The sweet flavor of the corn makes this recipe)
* 2 cups flour
* 1 cup polenta (not the precooked stuff in a tube, you should be able to find the corn meal in a box at any well-stocked grocery store)
* 2 tablespoons baking powder
* 2 1/2 teaspoons salt
* 1/4 teaspoon pepper (freshly ground is always preferred)
* 2 tablespoons packed light brown sugar
* 1-2 poblano peppers, chopped, with ribs and seeds removed (anaheim works too)
* 2 cups water
* Optional: 1 small jalapeno chopped (ribs and seeds removed unless you like it hot, hot, hot)
* Butter (duh)

Directions:
* Boil 4 fresh corn cobs, husks and such removed, for 20 minutes (did I mention it's also the season for corn? I got some fantastic Georgia sweet corn from the new Whole Foods on Waugh!)
* Preheat the oven to 375 degrees.
* Remove the corn kernels, setting aside 1 cup.
* Put the rest of the kernels in a blender and puree.
* In a large bowl, mix together the flour, polenta, baking powder, salt, and pepper.
* Then, stir in the brown sugar, the chiles (and jalapeno if you so desire), the corn puree, the corn, and the water.
* Butter two 8X4 inch pans (or as you can see from my pictures, I just used pie pans because my 8X4's disappeared).
* Distribute the batter evenly between the pans.
* Let the batter rest for 20 minutes (Do you really need to do this? I was skeptical myself, until I found out why).
(happy, resting cornbread batter -- and yes, it is very thick!)

* Place the pans in a baking dish filled halfway with water, and then place in the oven (Again, why? The moisture the water bath provides gives this cornbread a really scumptious texture).
* Bake for 50 minutes-1 hour.
* Remove the water pan, and continue cooking the cornbread (cover the top with foil), for about another 20-30 minutes.
* Let cool for a few minutes, then remove by inverting onto your serving dish. Serve with lots of butter (and honey, if you're looking to bring out the sweetness).

Now, enjoy the sweet, slightly spicy, and soul-soothing experience that is cornbread!

The People Have Spoken
I have been asked for some simpler recipes. If this whole boiling the corn business is just not your thing (although I say, "Have no fear!"), here are some other really great homemade varieties:

Cast Iron Skillet Cornbread

Honey Cornbread Muffins

* Yes, I love the Food Network's website because the recipes are rated and reviewed, and it is super user-friendly.

Also, Joy of Cooking has some fabulous cornbread tips, and a good looking Southern Corn Bread recipe (p. 632), but if you don't own a copy, let me know, and I can scan the page for ya!

~ Stay fresh!

Tomatoe, Tomahtoe

Fruit or vegetable? Why bother?! The peak of the season is coming up (late July), so now is the time to enjoy some tomato goodness without care. So go pick all the vine-ripened, roma, heirloom, beefsteak, cherry, grape, yellow, green, plum, or campari that your hearts desire!

(vine-ripened and roma pictured)

Why is seasonal such a big deal?
* Because that means the tomatoes are perfect for the picking. I know it might sound a little crazy to talk about such things as "season" when you can pretty much get whatever you want year-round. Well, you can't get the BEST year round. The reason being that seasonal produce is what the farmers are actually growing in your area based on the soil and climate. That means that the produce is more nutritious, and it tastes better! Not to mention, there will be a larger supply of that produce, driving down prices for you!

Which means it is the perfect time to create and enjoy such treats as:
* Salsa (see previous post)
* Gazpacho
* Marinara (or any other tomato based sauce)
* Stuffed tomatoes
* Tomato soup (coming up!)
* BLTs
* Tomato salad (favorite: caprese)
* Ratatouille
* Tomato pies and tarts
* Or simply slice, and hit with some s&p action!

Tomato Tips
* When storing tomatoes, lay flat on a tray if possible. If they're stacked, they tend to go bad quicker.
* Don't store in the fridge before their ripe; leave them out on the counter! Don't believe me? Put a tomato in the fridge and one on the counter. Try each the next day. The one in the fridge (especially if it's been there a few days) will taste mealy, and the flavor will be non-existent.

Good News for People Who Love Good News
* Tomatoes contain lycopene, a totally awesome antioxidant! It's no coincidence that the most succulent summer treat helps ward off certain types of cancer, AND has also been shown to help skin's ability to protect against harmful UV rays!

Voice of the People
* I have a tomato soup recipe coming up, but was wondering what other tomato recipes people were interested in?? Please post below and let me know! Also, if you have some tomato-inspired recipes of your own, please share! :)