(Cauli)flower Power December 24, 2009

Creamy Mashed Cauliflower

Kathryn says:  Are there any vegetables you just can’t come to terms with?  That was me with cauliflower.  I was never a fan of the taste.  But J likes it, and since we cook together a lot, it gave me a good reason to keep searching for a way to enjoy it.

I’m happy to report a success story: mashed cauliflower.  Once you mash it, the vegetable takes on a whole new texture – that of risotto (creamy rice), which I love.

I found this recipe on Women’s Health Magazine’s Web site, and it was quick and tasty.  I boiled a head of cauliflower until it was soft, drained it, mashed it with a potato masher (a fork would suffice), added garlic powder, fine sea salt, cream cheese, and butter, and kept mashing until it was all mixed.  I sprinkled dried parsley on top for presentation.  I liked it enough to get seconds!  I won’t be cringing next time J suggests cauliflower for dinner.

Toasted Garlic and Herb Yellow Squash December 23, 2009

Jamie says:  It was nice- all us ladies were in the kitchen together creating our own dishes for dinner.  Mom was working away preparing a delicious pork recipe with orange marmalade and mushrooms, Kathryn was experimenting with a mashed cauliflower recipe, and I found some yellow squash in the refrigerator to work with.  I quartered the squash and drizzled extra virgin olive oil on top.  I minced up some fresh garlic and sprinkled sea salt, dried parsley, and dried rosemary on top; and into the oven it went with Mom’s pork roast.  Our dishes came together nicely.  I enjoyed looking at our Christmas tree all lit-up and dressed-up during dinner.

Nutrition note:  Try to eat a variety of vegetables.  There are 5 vegetable subgroups- dark green, orange, beans & peas, starchy, and other.  The different subgroups offer different nutrients important for good health.  Squash falls into the other vegetable subgroup.

Cooking with Cruciferous Veggies July 24, 2009

Sichuan Broccoli and Cauliflower

Jamie says:  I am on a roll with cooking from my Mayo Clinic Cookbook this summer.  The next recipe I tried from it was Sichuan Broccoli and Cauliflower (http://www.mayoclinic.com/health/healthy-recipes/NU00343).  I cooked using my Grandmother’s style (without measuring the ingredients).  I enjoyed the contrasts- the salty flavor of the oyster sauce with the sweet ginger and the soft texture of the broccoli and cauliflower with the crunchier carrots.  Nutrition note: cauliflower and broccoli are both cruciferous vegetables; cruciferous vegetables may lower the risk of cancer.

It was a sweet side July 20, 2009

Classic Sweet Potatoes

3 C's Sweet Potatoes

Jamie says:  Tonight, I decided to experiment with my classic sweet potato recipe.  I made the classic sweet potato recipe- but I added chopped fresh basil at the end for a variation of the dish.  For my experimental recipe, I cut the sweet potatoes in cubes and added chopped garlic, sea salt, freshly ground pepper, cumin, curry, and a sprinkle of cinnamon.  I baked them in the oven at about 350 degrees for about 35 minutes.  I thought nothing could come close to the classic sweet potatoes, but these sure did.

Quick, Easy, and Delicious June 28, 2009

Curried White Beans and Kale

Jamie says:  I came up with the recipe for the curried white beans and kale because I needed a quick and easy side dish to accompany dinner.  I wasn’t expecting it to be the highlight of the meal- but it was!  My recipe is so simple.  I heated extra virgin olive oil in a pan; cooked the kale in it; stirred in some great northern beans to heat them; and mixed in some curry.  And there you have it- a quick, easy, delicious, and nutritious side dish.