Cauliflower & Broccoli Au Gratin

Around thanksgiving I posted a recipe for mashed cauliflower and a friend asked if I had one for cauliflower au gratin. I didn't (then) but much to my delight the below recipe appeared in a cooking magazine a few days later.  One serving (1 1/2 cups) of cauliflower au gratin is 232 cal and 26 grams of carbs versus traditional potatoes au gratin at 450 calories and 54 grams of carbs. In addition you have all the nutrients (and fiber) supplied by the broccoli and cauliflower. So this is definitely a way to feel less guilty about holiday eating.

Enjoy!

Ingredients:
2 cups cauliflower florets
2 cups broccoli florets
3 tsp olive oil, divided
1 small yellow onion, sliced into rings
1 carrot, peeled and finely chopped
1 1/2 cups low-fat milk
2 tbsp arrowroot powder
1/2 cup shredded Gouda cheese
1/2 cup Havarti cheese
1 tbsp mustard powder
1/2 tsp fresh ground black pepper
2 tbsp whole-what bread crumbs
sea salt to taste, optional

Directions:
Preheat oven to 350 degrees. Fill a medium saucepan with water, about 1 inch high. Bring to a boil. Place cauliflower and broccoli in a steamer basket and set in a saucepan. Reduce to medium heat and cover with lid for 5 minutes, until cauliflower and broccoli are tender. Remove from heat and set aside.

In a large saucepan on medium high, heat 2 tsp oil. Add onion and saute, stirring frequently, for 1 to 2 minutes until translucent. Add carrot and milk and cook for 3 minutes, stirring constantly. In a small bowl, whisk together 2 tsp cold water and arrowroot. Add mixture to saucepan with milk mixture and stir for 1 minute. Stir in cheeses and mix until melted. Season with mustard, pepper and salt, if desired.

In a small skillet on medium high, heat remaining 1 tps oil. Add bread crumbs and toast until lightly browned, 3 minutes.

in an 8x8 inch oven safe dish, add cauliflower and broccoli. Pour cheese-carrot mixture over top, then sprinkle with bread crumbs and bake for 25 minutes. Let cool for 5 minutes before serving.

Zucchini Linguine with Spicy Sausage

The last time I featured zucchini linguine I recommended using a Julienne peeler to make the "noodles." However, I discovered that my brand new food processor (a wedding shower gift from my mom's cousins:) has a thin slicing disc that is quicker...and more fun! If you have a food processor simply slice off the ends of the zucchini so it will fit on its side in the feed tube. Then gently apply pressure to the pusher. The slicing disc will create thin noodle-sized slices of zucchini which you can then toss onto the stove and steam for several minutes.
Ingredients:

1 tbsp olive oil

½ pound hot Italian turkey sausage, casings removed, roughly crumbled

4 garlic cloves, minced

1/8 tsp crushed red pepper

1 lb broccoli rabe, cut into 2 inch pieces

½ cup reduced-sodium chicken broth

¼ cup plus 4 tsp freshly grated pecorino Romano

¼ tsp black pepper

6 zucchini, sliced into long, thin strands

Directions:

Heat oil in a large skillet over medium high heat. Add sausage and sauté, breaking up large chunks with a wooden spoon, until lightly browned, about 5 minutes. Add garlic and crushed red pepper. Add broccoli rabe and cook, tossing with tongs, 1 minute. Add broth, reduce heat to medium, cover and cook until broccoli rabe is tender, about 3 minutes.

Add steamed zucchini “noodles” to sausage mixture, toss well with tongs. Add ¼ cup cheese and black pepper and toss well. Divide among four bowls and sprinkle w/ cheese. 

Homemade Chicken Noodle Soup

The bad news - I've been sick the past few days. The good news - it was the perfect excuse to attempt homemade chicken noodle soup (yes, even when sick I can't stay out of the kitchen. Lol.) I will start by saying this requires a whole helluva lot more effort than opening a can of Campbells. But it's totally worth it! I used half water and half white wine for the broth. I think it tastes better and if you're sick it will help put you to sleep:)

Ingredients:
1 (3 1/2 pound) whole chicken
6 carrots
4 stalks celery
3 medium onions, peeled
5 black peppercorns
1 clove garlic, crushed
10 sprigs parsley
2 sprigs thyme
1 bay leaf
2 tbsp unsalted butter
4 leeks, tops and roots removed
1 tsp salt
1 tsp fresh ground pepper
3 cups medium egg noodles
water (or water and white wine) to cover

Directions:

Stock: Chop 2 carrots, 2 celery ribs, and one onion and place in a large stockpot. Add chicken, peppercorns, garlic, 2 springs of parsley, thyme, bay leaf and enough water (or water and wine) to cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender, about an hour. Remove the chicken and place in a large bowl. Strain the broth through a sieve or colander into a large, clean bowl. Discard the vegetables.

Soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions and leeks into 1/4 inch pieces and set aside. Remove and discard the skin and bones from the chicken and use your hands to tear the chicken into 1/2 inch pieces and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in the stockpot. Add the vegetables and cook until the onions are translucent - about 7 minutes. Add the chicken, the reserved broth, salt and pepper. Simmer the coup until the vegetables are tender - about 1 hour. Stir in the eg noodles and parley and cook until the noodles are tender - about 10 more minutes. Serve hot.