Garlic and Chive Mashed Cauliflower

Going way on trend here and making use of the most uneaten vegetable on the veggie tray at a party. You know that it's true. Everyone is all yum, broccoli, tomatoes, cucumbers...then they see the white stuff (not the ranch dip) and pass.

It makes crusts, steaks, roasts, filling for tacos, and has recently has made headlines for its excellent substitution for potatoes in the ever classic mash. Without further ado (had to google that because I have only ever said it, not written it!), I give you.....Mashed Cauliflower.

Here's the set up. 1 head of cauliflower, 1/4 c chives/green onions, 2 cloves garlic minced (if you aren't using the frozen Trader Joe's, why not?), 1 tbsp chicken or veggie stock, and 1/4 c cream cheese. In the picture I have the fake cream cheese but use real if you have it! Although I will say the vegan cream cheese was really great in them and Joey didn't even notice. 

 Chop cauliflower into similar sized pieces. They can be big, small whatever you prefer, but they will cook all the same if they are close to each other in size.

 Bring pot of SALTED water to boil and throw the cauliflower in. It will take about 10-15 minutes to cook.  To know that they are done, you should be able to stick a fork right into the pot and easily pierce the cauliflower - a.k.a. fork tender.

The fun begins. Break out the gadgets! Use a hand blender, or a real blender if you don't have this guy.

 I put the chives, garlic, stock, and cream cheese (not pictured sorry!) right in the bowl.  Drain cauliflower when done and put directly into the bowl. Fire up the blender and blend to your desired consistency.

Voila! You have mashed cauliflower. Pat yourself on the back for being trendy and kind to the lonely white veggie.

Recipe Recap:

1 Head Cauliflower

1/4 c green onions

2 cloves garlic, chopped or minced 

1/4 c cream cheese

2 tbsp chicken or veggie stock

Bring pot of salted water to boil

Put cauliflower in boiling water for 10-15 minutes until fork tender

Drain and combine with rest of ingredients in a bowl

Hand blend or use a stand blender until your desired consistency.

Enjoy!

Make these and come back here and tell me how you liked them. :-)

Tomato and Spinach Israeli Couscous

I am really into Israeli couscous lately -  it randomly caught Joey's eye at the grocery the other day and we had it plain cooked in chicken broth and it was really good. So this time I thought I'd jazz it up a bit with a couple of fresh additions. There are so many flavor combos out there in the www for me to try. I think next I may try a lemon/bacon combo - goat cheese with tomatoes and basil - mint and citrus? I might get a little carried away - but it's SO easy to make so why not play around with it a little?

Ingredients:

1 cup israeli couscous (I got mine in bulk section of my specialty grocer)

1 1/4 c chicken broth or chicken stock

1 handful spinach (make sure to rough chop)

2/3 c sliced grape tomatoes

s&p to taste

How to do it (easy!)

Bring broth to boil on high heat in small sauce pan -  as soon as you see it boil, add couscous, bring back up to boil - should take 10 seconds or so. Add a pinch or two of kosher salt and a couple of spins of black pepper. Then cover, and turn heat down to low. Don't bother it for about 7- 8 minutes. Give it a quick stir and add your spinach and tomatoes. Cover again until the spinach wilts - about 2 minutes. You will see the couscous has absorbed all the chicken broth. Finish with a hit of olive oil, stir and serve!

Enjoy! A super easy side that is faster to make, and more delicious than most!

Valentine's Day Dinner Ideas

Every year on Valentine's Day, my husband and I get fancy with cooking up a delicious meal at home. This year is the same! I am glad it is on a weekend this year, so I can take my time cooking and sipping wine in my loungewear and new apron (thanks, Miranda!). I have been perusing blogs and links for some recipe ideas. We like to do steaks with a great side or two, with an awesome appetizer to start. Each year it seems the meal gets better and better!!!!

Plus, when you go out to eat on VD there sometimes is a fixed menu. Fix your own menu!

One of my favorite pics!

Some links I am loving:

Ina's Zucchini Gratin

Kevin's Balsamic Brussels Sprouts

Real Simple Green Beans

Beautiful Potatoes - How impressive are these? Probably so easy!

Roasted Root Veggies

Some appetizer ideas I have stumbled across:

French Onion and Prosciutto Stuffed Mushrooms

HOLY CRAP THESE LOOK SO GOOD!

Herbed tomato and roasted garlic tart

Fennel and Pork Sausage Rolls

Bite Size Crab Quiches

These are just a few I have been drooling over. Now to choose which ones to make. :-P

What are your Valentine's Day plans?

You Want Fries With That?

I have been MIA, and I really don't have an excuse why, other than I am lazy, so here I am again. 

Hey! 

So, here's those fries I instagrammed eleventybillion months ago. They are still awesome, though.

I don't know if you know this, but Rally's fries are the best fries ever to exist on the planet. #amirite?

UNTIL NOW.  I know the secret! I know the secret! Well, at least that's what I am telling myself.  It's all about the double fry.  Yep, you heard me. Twice fried. Better than Rally's fries #almost 

A magical invention, the Fry Baby Daddy (what?)

Quit hatin'. So we like As Seen on TV crap. As a side note: The Stufz was disappointing, but still worked.

You really don't have to use these as seen on TV items, I just am a sucker for a $10 gag gift.s. Pocket hose? The Clapper? You know who you are (everyone reading this has a ASOT item they truly, truly love, so stop denying it).

 Anywho, I cut these fries with my "Perfect Fry" but you can use a really sharp knife. These are scrubbed really good, but you can peel your potatoes if you want. I like a little skin on them. My mom always told me the nutrients were in the potato skin - but maybe that was just so I would eat everything on my plate. I was just feeding 2 people, so I used 3 large russet potatoes.

 Anyway, even if you don't have the magical Fry Baby Daddy*, you can use a dutch oven or stock pot with oil (PEANUT OIL. TRUST.) I used about a 3/4 a gallon of peanut oil.  Heat to 325 degrees. If you are using a pot, you will need to use a thermometer. If you don't own one, I bet if you went to buy a thermometer, you could use a bed bath and beyond coupon and spend a couple dollars more to buy this device, just sayin'.

Anyway - when your oil is ready, add your potatoes to the oil (be careful, that oil is on fia). For 5-7 minutes, cook at 325 degrees.  Pull out and dump onto a paper towel lined plate to drain the grease.  When all your potatoes are done, crank the heat up to 350.  When it's ready then put the already cooked fries BACK IN the oil for 3 minutes.

Drain again on some fresh paper towels on a plate - then while still pretty hot, sprinkle with sea salt or kosher salt.These potatoes are crispy on the outside, and nice and tender and creamy on the inside. 

Then, make your handsome husband/partner/bff/enemy grill some burgers and serve along side. A perfect side dish! Also, whoops about the beautiful laundry basket in the background. We use Tide with Downy, if you wanted to know. Just keepin it real.

Here's the full recipe:

Double Fried Freedom Fries

Serves 4

6 russet potatoes

1 gallon peanut oil

kosher salt or sea salt

Heat oil in fry daddy or dutch oven to 325 degrees.

Cut potatoes into strips, or your choice of fry shape

Place potatoes (usually about half) into oil.

Deep fry for 5-7 minutes.

Drain on paper towel lined plates

Repeat until all potatoes are cooked once

Increase oil heat to 350.

Put par cooked potatoes back into the oil for 3-4 minutes

Pull out - sprinkle with sea salt or kosher salt

Let me know if you tried these and if you liked them as much I do!

Update:  If you are using a large pot to make these, to fish the fries out when they are finished cooking, use a metal slotted spoon. Be really careful with the oil, it will burn you and it is no fun, even just a little.