Potato-Cauliflower Mash

Potato-Cauliflower Mash
2-3 potatoes
1-2 sweet potatoes
1/2-1 head of cauliflower florets
2-3TBsp Greek yogurt
Small pad of butter
Splash of milk
Salt and Pepper

Directions:  Peel the sweet potato.  Dice up the potoato, sweet potato, and caulfilower.  Boil until the potatoes are fork tender.  Drain.  Add the Greek yogurt, butter, and splash of milk.  Mash.  Salt & Pepper to taste.

Here's what you'll need:

Boil and drain.

Add the Greek yogurt, butter, and milk.

Mash

Here's what you'll end up with:

Our Thoughts:
Over the past couple of years, Scott has really started to love cauliflower.  We've had several great cauliflower dishes in the past (Cheesy Cauliflower, Cauliflower Medley, and Cheesy Artichokes, Cauliflower and Red Pepper) but this one might just be an all-time favorite!

I could go on and on and on about this dish but the bottom line, is that it was delicious.  Every single one of my kids ate it.  It actually reminded me of twice-baked potatoes with the skin of the Idaho potatoes left on.  The orange sweetness of the sweet potato reminded me of the cheese and smooth, creamy texture of the cauliflower was like the sour cream. 

You could always make this dish even healthier by reducing the Idaho potatoes and adding more sweet potato and cauliflower.  You could also cut out the small pad of butter and milk and just use more Greek yogurt.

Of course, if you are feeling really decadent, add in some cheese (your choice) and bacon bits.

Hope you enjoy!
April

Southwest Wild Rice

Southwest Wild Rice adapted from Debbi Does Dinner
Adapted from $5 Dinners

1/4 cup lime juice
2/3 cup brown rice
2/3 cup wild rice
1/2 onion, chopped
1 green pepper, chopped
1 jalapeno pepper, chopped
1 1/2 cups frozen corn
1 (15 oz) diced tomatoes
1 (15 oz) black beans, drained and rinsed
1 tsp. cumin
1 tsp. chili powder
Salt and pepper to taste

In a large saucepan, bring 4 cups of water, plus the lime juice to a boil. Add the brown rice, wild rice and chopped onion. Return to a boil, reduce heat to medium, cover and let cook for 45 - 50 minutes, or until brown and wild rices are tender.

Once the rice is cooked, add the green pepper, diced jalapeno, corn, diced tomatoes, black beans, cumin and chili powder. Mix well. Season with salt and pepper to taste.

Total calories = 1550 calories
6 servings = 258 calories per serving

Modifications:
-I did not use a jalapeno.

Here's what you'll need:

Cook rice according to package directions.

Dice up green peppers.

Dice up an onion.

Drain and rinse the black beans.

Drain and rinse the corn.  Add to the beans and pepper/onion.

Add the diced tomatoes.

Once the rice is cooked, add the bowl.

Add the herbs.

Here's what you'll end up with:

Our Thoughts:
When I decided to make Chicken Tortilla Cake, I knew that I wanted to make this dish as a side.

I love all of these ingredients individually so I knew that I would love it as a whole and I was right.  All of the textures along with the cumin and chili powder made for a great dish.

I have leftovers so I am definitely going to use the suggestion to make an omelet tomorrow morning!

Hope you enjoy!
April

Roasted Potatoes and Apples

Roasted Potatoes and Apples
2 Idaho potatoes
1 large sweet potato
2 apples
Olive oil
Kosher Salt

Directions:  Preheat the oven to 400 degrees.  Dice up the potatoes and apples into chunks.  Toss with olive oil and kosher salt.  Roast in the oven for 1 hour.

Here's what you'll need:

Peel the sweet potato.

Dice up the potatoes and apples.

Toss with olive oil and kosher salt.

Spread out on a pan.

Bake at 400 degrees for 1 hour.

Here's what you'll end up with:

Our Thoughts:
I was looking for a side dish to serve tonight and knew that I had a few potatoes that I needed to use.  I have been wanting to do roasted potatoes and apples for a while now but, sadly, I don't think the apples "came through" like I had anticipated.

The potatoes were fantastic, crunchy, salty and just plain yummy but the apple peel came off in the cooking process and ended up kind of mushy.  This wasn't a "bad" thing because the softness did contrast the crunchiness of the potatoes but the apples didn't necessarily stand out.

Hope you enjoy!
April

Whipped Sweet Potatoes with Brown Sugar-Pecan Topping

Whipped Sweet Potatoes with Brown Sugar-Pecan Topping
 adapted from Epicurious
22 ounces red-skinned sweet potatoes (yams; about 2 large), peeled,
  cut into 1-inch pieces 6 tablespoons
(3/4 stick) unsalted butter, room temperature
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
Pinch of salt

For topping
1 1/2 cups cornflakes, crushed
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, melted

Directions:  Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter.

Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish.

(Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)

Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.

Meanwhile, prepare topping: Mix together all ingredients in medium bowl. Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.

Modifications:
-I multiplied this recipe x3 to serve 20.

Here's what you'll need for the potatoes.

Cut the potatoes and put them on to boil.

Drain them.

Add the butter.

Using a hand mixer, whip the potatoes.

Add the sugar and spices.

Add the eggs and mix.

Spread out into a baking dish. 

(If making ahead of time, cover and put in the refrigerator at this point)

Now to prepare the topping.

Here's what you'll need:

Place the corn flakes in a bag and crush them.

Place the nuts in a bowl.

Add the brown sugar.

Add the butter and mix together.

Put the potatoes in a 400 degree oven for 25-30 minutes.

Add the topping and cook for another 10 minutes.

Our Thoughts:

I asked my friends on Facebook to send me their favorite Thanksgiving dishes and my friend, Andrea, sent this one to me.

Of course, sweet potatoes a staple at Thanksgiving but this dish was extra special.  Normally, our sweet potatoes are still in big chunks so whipping them with all of that butter really gave them a creamy texture.

The start of the dish, though, was that brown sugar-pecan topping.  SO GOOD!  The crunchiness of the pecans against the smoothness of the potatoes made for a perfect bite and the melted brown sugar was delicious.

I will definitely be adding this to my holiday favorites!

Hope you enjoy!
April

Savory Chickpea and Mushroom Rice

Savory Chickpea and Mushroom Rice adapted from Heartfelt Balance/Handmade Life
2 1/4 chicken broth
1 cup brown rice
2 Tbsp. Tomato Paste
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder
1/2 tsp. cumin
1 Bay Leaf
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
2 Tbsp. dried parsley
1 Tbsp. olive oil
8 oz. of mushrooms, sliced
1 14.5 oz. can of chick peas, drained and rinsed
1/3 cup Parmesan cheese

Directions

Bring Chicken broth and tomato paste to a boil. Add herbs, spices and rice. Turn to low and simmer covered for 35-45 minutes (directions are for brown rice--If you use white rice, follow package directions for length of time)

Heat olive oil in skillet and cook chick peas and mushrooms until mushrooms are soft and chickpeas are starting to turn golden-brown.

Here's what you will need:

Put the chicken stock and tomato paste on to boil.

Add all of the herbs.

Add the rice (cook the rice according to the package directions).

Heat the olive oil in a pan.  Add the beans and mushrooms.

Once the rice is finished, add it to the chickpeas/garbanzo beans.

Add the Parmesan cheese.

Here's what you'll end up with:

Our Thoughts:
I really enjoyed this dish.  The sauce made of chicken broth, tomato paste, and the herbs was delicious and could easily be used as a dipping sauce for breadsticks or even as a pasta sauce.   Yes, it is that good!

The soft texture of the sauteed onions was great against the firmness of the garbanzo beans and rice. 

I had 2 bowls of this dish for dinner while the rest of my family had take out pizza.  Guess what?  I didn't miss the pizza! 

You could always add ground chicken or beef to this dish if you wanted to make it into more of an entree but I loved it as a vegetarian dish.

Hope you enjoy!
April

Acorn Squash Chickpea Bulgur

Acorn Squash Chicpea Bulgur adapted from Meatless Monday
1 cup bulgur*
2 medium acorn squash, cut in half & seeds removed
1 14.5 ounce can chick peas, drained, rinsed & dried
2 tablespoons olive oil, divided
1 tablespoon butter
2 cups baby spinach
1 tablespoon lemon juice
2 teaspoons cinnamon
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
*found in the grain section of most grocery stores.

Directions:  Cook bulgur wheat according to package directions.
Place the seeded squash halves on a microwave-safe plate. Pour 1 teaspoon water in each of the 4 squash cavities. Microwave on high for 15 minutes, or until the squash’s flesh softens. Scoop the softened flesh from the outer shell and transfer it to a bowl.

Heat 1 tablespoon of the olive oil in a large pan over medium-high heat. Add the chickpeas and sauté, stirring often, for about 4 minutes, or until they start to brown. Set aside.

In the same pan, heat the remaining tablespoon of the olive oil and 1 tablespoon of butter over medium heat. Add squash by the spoonful, about 2 to 3 tablespoons per scoop. Cook for about 5 minutes on each side, or until lightly browned.

Drain any excess water from the bulgur and transfer it to a large serving bowl. Add the chickpeas, squash and baby spinach. Toss lightly to wilt the spinach. Season with the lemon juice, cinnamon, paprika, salt and pepper. Toss gently to combine and enjoy.

Modifications:
-I didn't have any spinach so I used romaine lettuce.

Here is what you will need:

Cook the bulgur wheat according to package instructions.



Split open the squash and scoop out the inside.

Place the squash in a microwave safe bowl.  Add 1-2 Tbsp of water to each squash.  Microwave for 15 minutes.

Once the squash is finished, scoop out the flesh.  Note:  It will be VERY HOT!

Drain and rinse the chickpeas/garbanzo beans.  Toast them in a pan with olive oil for 3-4 minutes.  Take out and put in bowl.

Add the butter and the sqash.  Brown the squash on each side.

Add to the chickpeas.

Add the bulgur wheat and the cut up spinach.

Season with the lemon juice, cinnamon, and paprika.

Here's what you'll end up with:

Our Thoughts:

It's no surprise that when I saw this dish contained both bulgur wheat and squash that I had to try it. 

After making this dish I think there are a couple of things that I would change.  First, I would go ahead and cut the edges of the squash off and cut up the squash into cubes before cooking it.  I don't feel that I got as much meat out of the squash after cooking it because it was so hot.

Secondly, I think I would leave any green whether it be spinach or the lettuce out.  I don't think it really added anything to the dish either in taste or texture.

I loved the addition of the chickpeas in this dish.  The crunch texture was a good contrast to the soft sweetness of the squash.

Hope you enjoy!

April