The Veggie Kitchen: Paula Deen's Cauliflower Mash

I've wanted to try cauliflower mash again and I was going to use this to top a shepherds pie. Its Paula Deen it has to be good right? It was!

The ingredients:

Head of cauliflower cut into florets 

1/4 C heavy cream

2 oz cream cheese

2 TBSP butter

Salt and pepper

Cheese

The recipe:

Steam the cauliflower for 10-15 minutes til tender and mash.

Add the cream, cream cheese, butter, salt and pepper, and mix well.

Add shredded cheese of your choice and mix well.

Notes:

I didn't have a masher so I used a spatula and then my mixer.

I used gouda cheese but any would do. The recipe uses parmesan and its optional.

Tip:

To elevate this dish, add 4 TBSP of browned butter and mix in. I also have added some black garlic.

The Veggie Kitchen: Roasted Squash

This was my first time cooking summer squash. Next time I will cut back on squash because it didn't roast as well because they overlapped. It was still good though and easy.

The ingredients:

Sliced zucchini and summer squash 1/4 in.

2 TBSP olive oil

1 tsp garlic powder

1 tsp Italian Seasoning

1/2 tsp salt

1/4 tsp pepper

Parmesan cheese grated

The recipe:

Preheat oven to 425 degrees

In a ziploc, add all ingredients and mix well.

Place squash on parchment lined baking pan.

Bake 15-20 minutes, flipping halfway through.

Top with grated parmesan.

Notes:

The ziploc tip is from Valerie Bertinelli to coat the olive oil evenly. It worked well.

Make sure its not overcrowded to roast well.

I added a few asparagus bits.

I garnished with some crushed red pepper.

 

The Veggie Kitchen: Everything Roasted Brussel Sprouts

Brussel sprouts is one of my favorite side dishes and I enjoy trying new ways to cook them. This usually means playing around with additional ingredients or seasoning.

The ingredients:

Chopped brussel sprouts

Olive oil

1-2 TBSP Everything seasoning

Salt and pepper to taste

Butter

Parmesan cheese grated

The recipe:

Preheat oven to 400 degrees

In a baking dish add the brussel sprouts, olive oil, everything seasoning, and salt and pepper and toss to combine.

Top with parmesan and toss again.

Top with butter.

Bake for 30 minutes.

Notes:

Go light on the salt or omit.

Butter is ootional.

The Veggie Kitchen: Roasted Pepperoni Brussel Sprouts

This recipe I've wanted to try forever from Half Baked Harvest. It was very good. I loved the crisy pepperoni and the brussel sprouts were soft. My favorite bits were the burnt parts. I made 2 changes. I omitted the honey and used thyme and basil since I ran out of thyme.

The ingredients:

1 lb brussel sprouts trimmed and cut in half

3 TBSP olive oil

2 TBSP shallots

Salt and pepper 

1/4 C provolone or mozzarella

1/2 C parmesan

3 oz pepperoni

2 TBSP apple cider vinegar

2 TBSP thyme or basil

Pinch of salt

Pinch of crushed red pepper

The recipe:

Preheat oven to 425 degrees.

In a bow, combine the brussel sprouts, shallots, olive oil, salt and pepper and toss yo coat.

Place brussel sprouts cut side down on parchment lined baking sheet. Top with both cheeses and pepperoni. 

Bake for 20 minutes.

In a bowl combine apple cider vinegar and basil with a pinch of salt and crushed red pepper. Stir well.

Remove baking dish when done and drizzle with vinegar mix.

NOTES:

The original recipe adds honey to the vinegar mixture but I omitted that since I don't eat honey. 

Instead of basil or oregano you could use Italian Seasoning. 

The Low Carb Kitchen: Chicken Pesto Burgers

To make these low carb I used pork rind crumbles instead of regular bread crumbs. The pesto keeps them from getting too dry.

The ingredients:

1 lb ground chicken

1/4 C pesto

1/4 C pork rind crumbs

1/2 tsp salt

1/4 tsp pepper

The recipe:

Add all ingredients to a bowl and mix by hand until well combined.

Form into 4 patties about 1/2 in thick.

Cook on medium heat for about 5 minutes on each side.

Notes:

Place all small indention in the burger to keep it from bubbling up.

I garnished with cheese and a pesto mayo made with mayo, 1 tbsp pesto, sprinkle of crushed red pepper and Italian Seasoning.

You can make ahead and freeze raw then thaw out when ready to make. 

The Seafood Kitchen: Shrimp Teriyaki

I made this low carb by using cauliflower rice but you could use regular rice if desired. Shrimp is such an easy quick dinner. This made even easier by using jarred teriyaki sauce.

The ingredients:

1 lb shrimp

2 C broccoli steamed

Mini sweet peppers sliced

1 bag frozen cauliflower rice

1 jar g hughes teriyaki sauce

Ground garlic

Ground ginger

Coriander

Soy sauce

Harrisa (optional)

Salt and pepper to taste

Xanthum Gum to thicken

The recipe:

In a bowl add thawed shrimp, 1/4 c teriyaki, a pinch of garlic, ginger, and coriander and toss to coat and set aside.

In a skillet, add some oil with mini sweet peppers, cauliflower rice, and steamed broccoli with a pinch of garlic, ginger, and coriander plus another 1/4 C of teriyaki and a dash of soy sauce. Stir and cook to soften. 

Add shrimp and cook until pink and opaque. If adding toss in a pinch of harissa.

Add the xanhhum gum to thicken the sauce.

Serve in a bowl, garnish with crushed red pepper, finishing salt, of herbs.

The Italian Kitchen: Meatball Alfredo

This recipe uses meatballs from the Meatball salad recipe.  This is a pasta less version but you could totally add some pasta if desired. These meatballs are great to keep in the freezer for quick meals like this alfredo. 

The ingredients:

Drizzle of olive oil 

16 meatballs approx

1 C crumbled bacon

1-2 C broccoli

1/4 C kale

1 TBSP butter

I jar alfredo sauce

2 tsp garlic powder

1-2 tsp pizza party

1 tsp dried basil

Salt and pepper

1/3 C crumbled feta

1/4 C grated parmesan cheese

Sprinkle of crushed red pepper

Juice of 1/2 a lemon

The recipe:

In a skillet, add the oil, meatballs, and bacon and cook until browned.

Add the broccoli, kale, garlic powder, salt, pepper, pizza party, and dried basil. 

Add butter and mix well to combine. 

Add the feta and parmesan and mix well.

Garnish with crushed red pepper.

Add lemon juice and mix well.

Notes:

I added crushed red pepper to whole meal but you can use as a garnish instead.

You can replace the pizza party with Italian Seasoning or another pizza seasoning.

You can use different veggies like roasted red peppers, tomatoes, or spinach.

The Healthy Kitchen: Meatball Salad

This recipe will be in two steps. The meatballs then the salad. I was not sure about this with the cold meatballs but was really pretty good.

Pork and Beef Meatballs

1lb ground beef

1lb ground pork

2 eggs

1 C pork rind panko

Onion powder

Garlic powder

Italian or riviera seasoning

Salt and pepper

Preheat oven to 400 degrees.

In a bowl, combine all ingredients and mix until well combined.

Once mixed, scoop into 1 in balls and roll in hands.

Place on greased parchment lined pan.

Bake for 15-20 minutes.

Meatball salad

Lettuce of choice

Meatballs quartered (see above)

Cheese diced small (mozzarella, provolone)

Cucumbers sliced

Peppercini or banana peppers

Italian dressing

Layer salad in order above unless using mason jar then reverse.

Italian Dressing

1/3 C olive oil

1/3 C red wine vinegar

1 tsp garlic powder

2 tsp dried oregano

2 tsp Dijon mustard

1/2 tsp black pepper

1 tsp salt

Place all ingredients in a dressing shaker or mason jar and shake until well mixed. Add 2-3 TBSP per serving.

The Global Kitchen: Chicken Briyani with Cauliflower Rice

A low carb twist on a classic Indian dish. I used ground chicken instead of chicken thighs or breasts.

The ingredients:

1 lb ground chicken

1 bag cauliflower rice

2 tsp garam masala

1 tsp turmeric

2 tsp cumin

2 tsp sweet paprika

1/4 tsp cinnamon

1/4 tsp cayenne

1/2 tsp salt

1 TBSP lemon juice

2 TBSP olive oil

Onion powder

2 tsp garlic powder

2 tsp ginger powder

The recipe:

In a skillet, add the oil and chicken and cook until done.

Add the cauliflower rice and spices cook until combined and to desired texture.

I added mustard greens as well. 

Garnish with mint, cilantro, or toasted sliced almonds.