SNEAKY MASHED CAULIFLOWER POTATOES
Sneaky Mashed Cauliflower Potatoes
Prep/Cooking Time: 45 minutes
Servings: 8
Ingredients:
½ 1 head cauliflower
chopped 2½ lbs potatoes, peeled and cubed
¼ cup olive or canola oil
¼ cup butter (made with canola or olive oil)
½ cup low-fat plain Greek yogurt
¼ cup skim or low-fat milk
2-3 garlic cloves, finely chopped
¼ tsp paprika (optional)
Salt and pepper to taste
Instructions:
1. Boil potatoes and cauliflower together until tender. Drain and mash potatoes, cauliflower, oil, and butter. Add rest of ingredients mix through and enjoy!
Smoky Frittata
Prep/Cooking Time: 1 hour
Servings: 6
Ingredients:
1 small head cauliflower, cut into medium florets
6 eggs
1/4 cup light sour cream
2 tablespoons Dijon mustard
2 teaspoons paprika
3 tablespoons finely chopped chives
1/4 cup shredded (mozzarella or your preferable type of cheese)
1/2 cup shredded (any block cheese or Gouda cheese)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon olive oil
Instructions:
1. Heat the oven to 375 F. In a large pan of boiling salted water, simmer the cauliflower for 4 to 5 minutes, or until semi cooked. Drain and dry the cauliflower.
2. In a large bowl, combine the eggs, sour cream, mustard and paprika. Whisk until well-blended. Stir in the chives and 3/4 of the cheeses. Season the mixture with salt and pepper. In a large oven-safe frying pan, heat the olive oil. Fry the cauliflower for 5 minutes, until golden brown on one side. Pour the egg mixture over the cauliflower.
3. Cook over medium heat for 5 minutes. Sprinkle mixture with the remaining cheese, and transfer the pan to the oven. Cook for 10 to 12 minutes or until the frittata is set. Remove from the oven and let frittata sit for 2 to 3 minutes. Cut into 6 wedges.
Chicken Soup
Prep/Cooking Time: 3 hours
Servings: 8
Ingredients:
1 whole chicken
2 quarts cold water, or as needed
8 carrots, peeled and sliced
2 stalks celery, chopped
1 parsnip, chopped
1 medium yellow onion, chopped
1 bunch fresh dill weed, chopped
Salt and pepper to taste
3 cloves garlic, crushed
2 ½ cups flat bread (optional)
Instructions:
1. Place chicken, breast-side down, into a large pot; fill with enough cold water to reach about 3 inches from top of the pot. Add carrots, celery, parsnip, onion, dill, salt, and pepper. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup. Add garlic, partially cover, and simmer for another 2 hours.
2. Remove chicken from soup; remove the bones and skin and cut or shred into pieces. Strain broth, reserving vegetables. Return broth to the pot; add chicken and vegetables (or reserve for another use). Add bread to soup if desire.
Roasted Carrots and Parsnips
Prep/Cooking Time: 55 minutes
Servings: 8
Ingredients:
1 lb parsnips, peeled and cut into 1/2″ thick planks, about 1 1/2″ long
1 lb carrots, peeled and cut into 1/2″ thick planks, about 1 1/2″ long
1 large white potato, peeled and cut into 1/2″ thick planks, about 1 1/2″ long
2 large yellow onions, peeled and sliced
2 teaspoons fresh rosemary, finely chopped
1 Tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
3 Tablespoons olive oil
Instructions:
1. Preheat oven to 425 degrees.
2. Combine parsnips, carrots, potatoes and onion on a large sheet pan. Add rosemary, thyme, crushed red pepper, salt and pepper.
3. Drizzle with olive oil. Using your clean hands, toss vegetables and herbs with olive oil, until well coated with oil, herbs and spice. Spread into a single layer and bake for 20 minutes.
4. Flip vegetables with a spatula and place back in the oven for an additional 10-15 minutes until golden and tender.
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