Common Salad Green Chart We've had some very hot weather the past week or so...I'm talking 80+F! It seems like we skipped right over Spring and went two feet into Summer. While I'm not complaining, it has been very nice and sunny, I wasn't quite expecting this so soon. Luckily our garden is over-joyed about the weather blossoming, sprouting and blooming. This has lead to an abundance of leafy greens, perfect for light Spring/Summer Salads on these hot days. Since we are growing our vegetables for Summer, I like to grow a wide variety of leafy greens so as not to get bored. For this Spring Salad I used a mix of lettuce, spinach, chard, and sprouts, then topped it with a tart honey lemon poppy seed dressing. This dish is a perfectly simple appetizer or side dish; the dressing complements the individual flavors of the greens without over powering them, while the carrot adds a hint of sweetness, and the hemps seeds an extra bit of crunch and a whopping
So a few weeks ago me and my sister decided to have a little comfort food and a movie night...It had been a while since we'd seen Louis Jourdan...I mean the 1950's musical "Gigi."
Earlier in the day I had come across a Food Network Photo Contest for Cauliflower Mac and Cheese and since I had a lonely head in the fridge I thought hey why not give it a try!
George Stella's recipe proved to be a very tasty low carb alternative to regular Mac & Cheese. While the recipe is straight forward, there were a few things I want to clarify.
I made sure not to over cook the cauliflower so instead of boiling, I steamed it. Overcooked cauliflower will straight out ruin this recipe, you want it to be par-cooked before you put it in the oven otherwise you will get 'Mush & Cheese.'
A few other changes I made included:
Using yogurt instead of heavy cream
Using a mixture of cheeses Gouda and Cheddar
And finally I topped it with breadcrumbs and parmesan cheese to add an extra crisp.
This is my version of George Stella's Cauliflower Mac and Cheese.
Ingredients
1 Large Cauliflower
1/2 Cup Yogurt
2 tsp Dijon Mustard
1 Cup Sharp Cheddar
1 Cup Smoked Gouda
1/2 tsp Fresh Ground Black Pepper
1/4 tsp Garlic Powder
1 Cup Panko Breadcrumbs
1/4 Cup Parmesan - Romano Cheese
1/2 Cup Milk
2 oz Cream Cheese
1/2 tsp Salt
Instructions
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Spray the baking dish with vegetable oil.
Steam the cauliflower over the boiling water until crisp-tender, about 5-10 minutes. Pat dry with paper towels, cut into florets, and transfer to the baking dish and set aside.
Bring the milk to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth.
Stir in 3/4 cup of each cheese (cheddar and gouda), salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat and add the yogurt, mix well and pour over the cauliflower. Stir to combine.
Mix the Parmesan, remaining Cheddar, Gouda and Panko Breadcrumbs. Top with this mixture and bake until browned and bubbly hot, about 15-20 minutes. Serve.
Yield: 6 Servings Prep Time: 10 mins.
Cook time: 30 mins. Total time: 40 mins. Tags: cauliflower mac and cheese, cauliflower mac and cheese recipe, vegetarian, mac n cheese recipe food network, george stella, george stella's cauliflower mac and cheese, low-carb, Photo Contest,
Congratulations Emily! Way to go! Along with the great photos, your posts are always fun and interesting to read!
ReplyDeleteThanks Gerard, your words mean so much to me! Can't wait for your next delicious bread recipe!! :)
DeleteLovely photo and what a nifty dish of cauliflower mac and cheese!
ReplyDeleteThanks Maureen! It really was a tasty dish. :)
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