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AUTUMN BAKED EGGS

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Introducing: the breakfast of the season.

We’re getting to that time of year where people sleep over your house. There are many reasons for this. One is the obvious: there are upcoming holidays that people enjoy spending with those that live far away from them.

It’s also more likely that you’re hosting things like Friendsgiving or all-day football watch parties that result in more bottles of wine and beers consumed than planned. Or maybe, that’s exactly how you planned it. Either way, people wind up sleeping on your couch.
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Really, I think moving into adulthood can be defined by either: 1) keeping yourself in such a state that you can get yourself home after such an event or 2) fully accepting that you will under no circumstances keep yourself in such a place, and instead pack some PJ’s and a toothbrush in your purse.

This recipe is perfect for all your friends that fall into category #2! And, you know, all those friends and family that just drove or flew long distances to see you.
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It’s a potato party with cameo appearances by delicious fall apples and forever-in-fashion breakfast sausage (I used a vegan variety). Also, some onion, because most delicious savory things start with an onion. And then! Eggs baked on top to perfection.

Or, if that’s not your thing, just bake the potato hash and cook eggs to your liking on the stove. Or! Bake all the potatoes ahead of time and just reheat as needed with eggs to order. No friends required.

It’s autumn and you’re going to enjoy it, damnit.
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AUTUMN BAKED EGGS

Makes about 8 servings of hash

Ingredients
1 lb. bite-sized tricolor potatoes (or any other potatoes!)
1 medium sweet potato (orange or white)
1 large yellow onion
1 apple (I used honey crisp)
10 oz. breakfast sausages (meat or vegan)
2-3 tbsp. vegetable oil
2 tsp. salt
1 tsp. pepper
1 tsp. paprika

eggs (1-2 per person)

Instructions
Preheat your oven to 400 degrees F. Dice your potatoes and the apple into about 1-inch chunks. Dice the onion. If using meat sausage, lightly brown it in a sauté pan first so it is not raw. Slice the sausages into 1/2-inch pieces.

Place the sausage, potatoes, apple and onion in a large mixing bowl. Add the vegetable oil, salt, pepper, and paprika and stir to combine and evenly mix all the ingredients. Add the potato mixture to a large over-proof skillet or sheet pan. Bake for 30 minutes, stirring the potatoes in between.

After 30 minutes, remove the plan from the oven and carefully create a small well in the potatoes for each egg.* Crack one egg in each well, keeping the yolk intact, and return the pan to the oven for 10-12 minutes or until the whites are solid but the yolks are not. Serve immediately.

*If you prefer not to bake your eggs, return the potatoes for another 10-15 minutes and cook your eggs as desired on the stovetop.

APPLE AND BRIE CHEESE GALETTE

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I don’t know what it is about cool air that makes me want to roll out a buttery, flakey crust. It just kind of happens.

Maybe it’s that I finally don’t mind having my oven on, nice and hot. Maybe it’s just that a bunch of butter mashed with a bunch of flour is the best thing ever.
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So a I rolled into the grocery store to buy a whole bunch of butter, I see them. Pretty much everywhere, I see them. Beautiful, shiny apples.

Sure, we can get apples any time of year. But right now they are THE BEST. Seriously. So I filled my cart with a bunch of apples…then a bunch of butter.

And a little secret? The best way to make fall apples taste even more fall is to add some creamy brie cheese and just a touch of cranberry. Sweet, juicy, tart, creamy. (And then buttery and flakey, of course.)
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The crust for this galette is the same one I used for this sweet potato, chorizo and sage galette. It’s a fancy thing known as a “pâte brissée.” What’s really important, though, is that it’s delicious.

If you want to go ahead and make your own cranberry sauce from scratch, I commend you. One of my favorite parts about make a galette is how simple it is, so I opted for the can. Just roll out the dough, dump everything on top, and bake.

And then eat it. Eat it all.
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APPLE AND BRIE CHEESE GALETTE

Serves 8-10

Ingredients
2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. sugar
2 1/2 sticks unsalted butter (divided, 2 sticks should be very cold)
1/2 cup ice water
3 apples
3 tbsp. unsalted butter
1/4 – 1/2 lb. brie cheese
1/4 cup cranberry sauce, canned or homemade
1 egg
sugar, for finishing

Instructions
First, make the crust: add the flour, sugar, and salt to the bowl of a food processor* fitted with a steel blade and pulse a few times to combine. Take 2 sticks of the butter from the refrigerator (and not until now!) and slice into 1/2 inch pieces. Add the butter to the flour mixture and pulse until somewhat combined. Most pieces of butter should be roughly the size of peas, with some larger and some smaller.

With the food processor set to “On” steadily stream 1/4 cup of the ice water into the flour-butter mixture. From there on add just a small splash of the water until your mixture is moist, but not wet. You’ll probably need to remove the lid once or a few times to assess the texture of your dough. The dough is right when it’s the consistency of wet sand.

Once the mixture is ready, pour half onto a prepared sheet of plastic wrap, and the other half onto another sheet of plastic wrap. Gather each pile into a disc-like shape and wrap in the plastic wrap. Wrap in an additional sheet of plastic to keep it concealed and tight. Refrigerate for at least 30 minutes and up to 24 hours.

*If you do not have a food processor you can still make this recipe! Whisk together the dry ingredients and then incorporate the butter by hand and/or with a dough blender utensil. Once the butter is combined, make a well in the dough and add the ice water in the same increments specified above.

While the dough chills, prepare your filling. First, preheat the oven to 425 degrees F. If using, place a pizza stone in the center of your oven to heat up as well and line a cutting board or pizza peel with parchment paper. If not, line a baking sheet with parchment paper.

Peel your apples and slice into 1/2 inch slices. Melt the butter and toss with the apples. (Brown it first if you’re feeling crazy!) Slice the brie into 1/2 inch slices about 2 inches long.

When the dough has rested, prepare a floured workspace. Remove both discs of dough from the refrigerator. Unwrap the discs and knead for a few minutes with your hands until it comes together in a dough. Roll out into a circle about 15 inches in diameter. Roll the dough around your rolling pin so that you can transfer it to the parchment paper in one piece.

Once the dough has been transferred, spread it with the cranberry sauce leaving a 2-inch boarder. Layer the apples and cheese evenly on top of the cranberry sauce. Fold the outer crust of the dough over the filling so it keeps everything in. cramble the egg with 2 tbsps water and lightly brush the outer crust. Lightly sprinkle the crust and exposed filling with sugar.

Bake for 35-40 minutes or until the crust is golden brown. Serve warm.

CARAMELIZED ONION AND GOAT CHEESE QUESADILLA

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Most of my favorite foods are the ones that play themselves off as sophisticated, but are still meant to be eat with your hands.

They know what’s going on when it comes to flavor, but they don’t take themselves too seriously. Like this miso mozzarella grilled cheese or these crab fritter tacos. They’ve got it going on when it comes to flavor and texture, but also have some serious napkin requirements.
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This caramelized onion and goat cheese quesadilla is totally part of that club! It’s a giant crispy tortilla filled with creamy, melted goat cheese and mozzarella. There’s also sweet, gooey caramelized onions in there, and some sautéed baby spinach for good conscience.
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This is one of those weeknight dinners I can pull together quickly and feel good about. If you make the onions in advance, it’s a really quick meal. And there’s really nothing wrong with having a container full of caramelized onions just sitting in your fridge, waiting to be eaten.

Trust me on that one.

This quesadilla fulfills all my bar food cravings and makes me feel like a responsible grown-up all at the same time. Goat cheese has a way of doing that to girl.
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CARAMELIZED ONION AND GOAT CHEESE QUESADILLA

Makes 1 quesadilla

Ingredients
1 large flour tortilla
2 oz. goat cheese, room temperature
1/4 cup grated mozzarella cheese
1 large sweet onion
2 cups baby spinach
1/4 cup wine, beer, or stock
2 tbsp. olive oil (divided)
1 tbsp. butter
2 tsp. thyme (fresh or dry)
salt & pepper

Instructions
First, caramelize the onions: Peel the onion and slice in half. Slice each half into 1/2-inch slices. Place a medium skillet over medium heat. Add the butter and 1 tbsp. of the olive oil. Once the butter has melted, add the sliced onion to the pan and toss to coat in the fat. Let sit for 3-4 minutes, then add the thyme and toss to mix. Cover the pan.

Continue to stir and cover the onions every 4-5 minutes. After about 20 minutes, the onions will start to brown. (If this happens to quickly, turn your heat down / not quickly enough, turn your heat up.)
Once the onions become browned and very soft, almost like jam, add the wine beer, or stock to deglaze the pan. Use a wooden spatula to scrape up any brown bits from the bottom of the pan, and remove from heat.

Onions can be caramelized up to 3 days in advance, and refrigerated in an air-tight container. Microwave before using to remelt the fats.

To make the quesadilla: heat a skillet pan over medium heat. Add a tablespoon of olive oil and the baby spinach. Season the spinach lightly with salt and pepper. Use tongs to toss the spinach until bright green and wilted, about 4-5 minutes. Set aside.

While you cook the spinach, let a griddle pan heat up over medium-high heat. Then spread the goat cheese evenly over one side of the tortilla. Place the tortilla cheese-side-up on the griddle pan. Sprinkle evenly with the grated mozzarella.

Once the mozzarella cheese melts, add the onions evenly to one half of the tortilla. Place the cooked spinach evenly over the onions. Carefully use a spatula to for the tortilla over the onions and spinach. Continue cooking until the outsides are browned as desired. Enjoy immedieately!

CHAI TEA CONCENTRATE

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I have this thing with chai tea, and specifically chai tea concentrate.

A bit of a love affair, you might call it.

Sure, I looove the traditional iced chai tea latte. And yeah, I drink it warm…a lot…once the weather cools down.

But that’s just the beginning. I put that shit in everything.

Chia pudding? Did it. Banana smoothie? Did it…and continue to do that one on a weekly basis.

Needless to say, chai tea concentrate and I are no strangers. And there are some pretty good ones that can be found in the grocery store. But I have a really hard time finding ones that are not suuuper sweet.

Like, way too sweet.
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And sometimes, I enjoy that. But other times it’s just not how I want to start my day. So I tried making my own, and it was pretty easy! And really easy to customize, both in terms of sweetness and flavor.

If you like your chai with a lot of cinnamon, add extra cinnamon sticks. Not into licorice flavor? Nix the anise seeds. Start with this recipe and play around with it to get your favorite mix!

Then go make a Banana Chai Smoothie. Trust me.
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CHAI TEA CONCENTRATE

Makes about 3 1/2 cups

Ingredients
2 inches Ginger root
3 cinnamon sticks
8 cloves
10 allspice berries
1/2 tsp. peppercorns
6 green cardamom pods
1/8 tsp. whole anise seeds
4 cups water
2 tbsp. vanilla extract
5 black tea bags
1-2 tbsp. sugar (optional)

Instructions
Use a spoon to peel the skin from the ginger root. Thinly slice and set aside. Use the side of a knife to gently crack the green cardamom pods and set aside.

Add 4 cups of water to a medium sauce pot and place over medium-high heat, covered. Once the water comes to a boil, add the sliced ginger, cinnamon sticks, cloves, allspice berries, peppercorns, cracked cardamom pods, and anise seeds. Reduce the heat and let the mixture simmer for about 20 minutes, covered, stirring occasionally.

After 20 minutes, remove the pot from heat. Stir in the vanilla extract. Add the tea bags and place the cover back on the pot. Let the tea bags steep for 10 minutes. Strain the mixture through a fine mesh strainer or cheesecloth 1-3 times, until it is free of as much grit as possible. Stir in the sugar as desired.

Serve warm or cold with equal parts milk. Refrigerate in an air-tight container.

BUTTERNUT SQUASH SOUP WITH GOAT CHEESE CREAM

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Welcome to the first full week of October, everyone!

Obviously I made some soup. Some very autumnal soup.

Don’t worry, though. It’s not pumpkin spice soup. It’s Butternut Squash Soup with Goat Cheese Cream! Fancy, right?
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Really it’s just a bunch of fall flavors roasted in the over or sautéed in a pot. Then pureed until unrecognizably smooth! You can do this, I promise.

It’s also a bit of a work out. Not really, but peeling butternut squash can be HARD. There’s like 3 layers to get through. Worth it, though!

The squash is roasted with some Granny Smith Apples. They are my favorite and not hard to peel. Win.
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You have some flexibility here as to the consistency of this soup. Add more stock to make it thinner, less to keep it thicker. I kept mine thick and it was awesome, but I realized halfway through I was kind of just eating well-seasoned baby food.

But I mean, there was goat cheese involved and that’s about as sophisticated as it gets if you ask me.

So whatever.
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The goat cheese cream makes this soup feel really grown up! It’s pretty subtle in flavor and adds just a little tang to the soup. It works.

If you’re feeling really crazy and fall-y, put this soup in a Rosemary Thyme Bread Bowl. Dreams will come true. Promise.
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BUTTERNUT SQUASH SOUP WITH GOAT CHEESE CREAM

Ingredients
For the Butternut Squash Soup:
1 whole butternut squash
3 granny smith apples
1 yellow onion, diced
4 small (or 2 large) carrots, diced
2 stalks celery, sliced
2 large cloves garlic, sliced
1 1-inch piece fresh ginger, peeled and sliced
6 sprigs fresh thyme
4 cups vegetable or chicken stock, plus 1-2 cups
olive oil
salt & pepper

For the Goat Cheese Cream:
2 parts goat cheese
1 part cream (or whole milk)

Instructions
To make the soup: preheat your oven to 400 degrees F. Peel your butternut squash until you get to the orange flesh. Slice it in half down the middle, and then cut each piece in half again. Spoon any seeds out from the lower cavity. Cut into roughly 1-inch pieces.

Place the squash pieces on a large baking sheet. Drizzle with olive oil and salt. Use your hand to toss to coat. Place in the oven for 20-25 minutes, until golden but still somewhat firm. While the squash bakes, peel the apples. Cut into pieces roughly the same size as the squash.

After 20-25 minutes, remove the squash from the oven. Add the apples to the same sheet tray and stir with a spatula. Place back in the oven to roast for another 10 minutes.

While the apples and squash roast, heat a large pot over medium heat. Add 2-3 tbsp. olive oil and then the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 8-10 minutes. Remove the squash and apples from the oven. Add them to the pan along with the garlic, ginger, and fresh thyme. Stir to combine and let cook 1-2 minutes.

Add the 4 cups of stock and salt and pepper to taste. Raise the heat, bringing the liquid to a boil. Then lower the heat and simmer for 10-15 minutes. Remove the pot from heat, and either blend with an immersion blender or in batches in a blender or food processor.

To make the goat cheese cream: microwave the goat cheese for 15-20 seconds at a time until it is smooth and easily spread. Mix with the cream using a fork until the ingredients are well combined and smooth. Drizzle over warm soup and enjoy!

END OF SUMMER STUFFED PEPPERS

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I’m as guilty as the next for jumping feet first into fall the day after Labor Day. But truthfully, we’ve still been well into the 80s here in Denver and we’ve got the produce to show for it.

The first day of fall isn’t until September 23, so it is officially the end of summer. Like, it’s happening right now.

So let’s take our winnings, stuff them in a pepper, and top them with cheese. It’s a thing, I swear.
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These end of summer stuffed peppers are a celebration of all those gorgeous, bright flavors that spend all summer just getting themselves perfect. There’s very little seasoning and (for once) very little cheese. These guys just don’t need much help.

I made my peppers with onions, tomatoes, zucchini, yellow squash, and corn. But if you’ve got mushrooms or other goodies growing in your garden, toss them in there!
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Stirring in a little tomato paste and cooked rice helps hold everyone together. Then they hang out in the oven, soften even more, and just get to know each other.

These peppers make a great snack, light lunch, or hearty side dish. Serve two per person and they’re a really great meatless meal.

End of summer, for the win!
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END OF SUMMER STUFFED PEPPERS

Makes 6 side servings or 3 meals

Ingredients
3 bell peppers
1/2 cup white or brown rice
2 small or 1 large tomato, seeded and diced
1 small zucchini, diced
1 small yellow squash, diced
1 ear sweet corn, kernels sliced from the core
1 small yellow onion, diced
3 large cloves garlic, minced
1 1/2 tsp. dry or 1 tsp. fresh thyme
3 tbsp olive oil
1 cup fresh grated parmesan cheese

Instructions
Preheat your oven to 350 degrees F. Cook rice according to package instructions and set aside.

Heat a large skillet over medium heat. Once the pan is hot, add the olive oil and then the diced onions. Cook until the onions become soft and translucent, about 5 minutes. Add the tomato, zuchini, squash, and corn and sauté another 4-5 minutes or until the vegetables begin to soften.

While the vegetables cook, slice each of the bell peppers down the middle and remove all the seeds and white ribbing inside. Grease a baking dish large enough to hold all the pepper halves and set aside.

Once all the vegetables have softened, add the minced garlic and thyme and cook for one minute. Add the tomato paste and stir until well combined with the vegetables. Remove from eat and stir in the rice.

Generously stuff each bell pepper halve with the vegetable mixture. Place in the baking dish and bake uncovered for 30 minutes. Remove from the oven and raise the temperature to 450. Sprinkle the top of each pepper with the parmesan cheese. Bake for another 10 minutes or until the cheese is melted. Serve warm.

SHRIMP LO MEIN WITH BROCCOLI

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Ordering Chinese food is one of our favorite things for dinner. We actually have a rule that, when discussing what to do for dinner, as soon as someone suggests ordering Chinese the conversation is automatically over. That’s what’s happening. It’s simply not discussed.

So you’d better be serious about it.

I pretty much always get shrimp with broccoli. And sometimes a little lo mein on the side. It’s my thing. The people who answer the phone and take the orders know it. The delivery guy knows it. It’s just my thing.

Today I had some broccoli in the fridge that needed cooking and some shrimp in the freezer, so I decided to take matters into my own hands.

Blasphemous, perhaps. but it turned out pretty great!
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This is a great meal option when you have vegetables and/or meat in your fridge that need to be cooked ASAP, but you’re craving take-out. It comes together in about a half hour. It should satisfy those cravings, at least temporarily. And it’ll keep some of your food out of the garbage!

If you’ve got extra carrots, onions, or mushrooms laying around, get them in here! Throw all the veggies in together. Chicken, pork, beef, tofu, whatever. Cut up a scrambled egg pancake and toss it in there. Whatever you’ve got.

A nice goal for making this is to throw in whatever vegetables chilling in your fridge need a little loving. Another nice goal is to not put your hand right up against the electric burner you forgot you just turned off, like I did. That’s actually a great goal.
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SHRIMP LO MEIN WITH BROCCOLI

Serves 2

Ingredients
8 oz. dry lo mein noodles or Chinese egg noodles
1/2 lb. shrimp, peeled and deveined
2 small crowns broccoli, cut into florets
1 small yellow onion, halved and sliced
3 large cloves garlic, minced (about 2 tbsp.)
2 inches ginger root, peeled and minced (about 2 tbsp.)
2 green onions, minced, divided
1 tbsp. oyster sauce
3 tbsp. soy sauce, plus 1-2 tbsp. more
1 tsp. rice vinegar
3-4 tbsp. vegetable oil, divided

Instructions
Fill a large pot halfway with water and bring to a boil. Cook the lo mein noodles according to package instructions. Drain into a colander and rinse thoroughly under cold water. Transfer to a bowl and toss with about 1 tbsp. vegetable oil. Set aside.

In a small cup, mix the soy sauce, oyster sauce, half the minced garlic, half the mixed ginger, and one of the minced green onions. Set aside.

Heat a wok or large skillet over medium-high heat. Once the pan is hot, add about 1 tbsp. of vegetable oil and tilt the pan to coat the surface in the oil. Add the shrimp and cook until they are just opaque, about 2-3 minutes. Remove from the pan and set aside.

Add another tbsp. of vegetable oil to the pan and add the onion and broccoli florets. Cook until some of the onions start to brown and the broccoli is bright green, about 5-6 minutes. Add the remaining minced ginger and garlic and cook for an additional minute.

Use a wooden spatula to move the vegetables to the edges of the pan. Add one more tbsp. of vegetable oil to the center of the pan and then add the cooked lo mein noodles. Remove the pan from heat. Add the shrimp and toss everything together. Pour the soy sauce mixture around the edge of the pan and continue tossing until everything is well combined. Taste for flavor and add more soy sauce as needed.

Plate the lo mein and top with the remaining minced green onion. Enjoy immediately!

BUFFALO CAULIFLOWER SLIDERS

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Ok, so, I know I’m on a bit of a cauliflower kick lately. First this Sriracha Honey Cauliflower Pizza, then the Creamy Cauliflower Mac and Cheese, and now this.

But really, I’m not even sorry. These Buffalo Cauliflower Sliders are that good.

This recipe was a serious labor of love for me. Lucky for you though, I nailed it eventually! The first few rounds resulted in deliciously flavored sliders with a gross mashed potato-like consistency. Not cool. Also no salvageable, it turned out.
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There were two big changes that made these sliders eventually awesome. First, roasting the cauliflower in the oven is key. It softens it up and gives great flavor, all while drying out a lot of the excess moisture it secretly holds. That extra moisture = mushy burgers.

The second thing was just giving it a light pulse in a food processor instead of full-on ricing it. You could even achieve the same result with some dedication and a sharp knife. That’s the ticket to Texture City.
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Fold in a few other goodies, and these babies are ready to fry. Delicious buffalo sauce comes together in seconds. Assembly is simple and the results are absurdly satisfying. Tons of flavor and great texture make this the ultimate snack. The cauliflower is filling enough to make a few of these a whole meal.

Win-win!
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BUFFALO CAULIFLOWER SLIDERS

Makes about 10 sliders

Ingredients
For the Patties:
1 small head cauliflower
1 tbsp. vegetable oil, plus more for frying the patties (about 1/2 cup)
1/2 cup blue cheese crumbles
1/2 tsp. garlic powder
1-2 tbsp. hot sauce
1 egg, beaten
1/2 cup panko breadcrumbs

For the Sauce:
1/2 cup hot sauce
1 stick butter

10 slider buns
lettuce, sliced tomato, and ranch dressing, for topping

Instructions
Preheat your oven to 425 degrees F. Roughly cut or break the cauliflower head into florets. Arrange in a single layer on a baking sheet and toss with 1 tbsp. of vegetable oil. Roast the cauliflower in the oven for 35 minutes, tossing with a spatula halfway through. Remove from the oven and let cool to room temperature, so it is no longer steaming.

Add the cauliflower florets, blue cheese crumbles, garlic powder, and hot sauce to the bowl of a food processor fitted with a steel blade. Pulse about 5 times, until there are no larger pieces of cauliflower left, but so the mixture is still courser than rice. Move the mixture to a mixing bowl. Use a rubber spatula to fold in the beaten egg and panko breadcrumbs.

Heat a skillet over medium heat. Once the pan is warm, add the vegetable oil so that it is about 1/2 inch deep. Use your hands to make patties from the cauliflower mixture, about 3 inches wide and 1/2 inch thick. Gently place in the oil, careful not to overcrowd the pan. Fry until each side is a deep golden brown, about 4 minutes per side. Remove to a paper towel-lined plate to drain excess oil.

While the patties drain, place the butter in a small bowl and microwave until melted. Add the hot sauce to the melted butter and mix with a fork until well combined. Set up your slider buns with a dollop of ranch dressing, a lettuce leaf, and a tomato slice. Individually toss each patty in the sauce, coating both sides, and place directly on the bun. Enjoy immediately.

CREAMY CAULIFLOWER MAC AND CHEESE

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Ohhh man. Oh. Man. This stuff…this stuff is good.

Have you seen this creamy cauliflower sauce from the mega-genius (Lindsay) over at Pinch of Yum? It’s so much magic she even made an ebook of all the things one can do with it.

So today, I’d thought I’d take a crack at my own creamy cauliflower magical creation. And you’re going to be so glad I did!
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Let me be clear here: mac and cheese is serious business in our house. It’s easily one of John’s favorite dinners. Usually we go traditional, starting with a béchamel sauce and adding about 2 blocks of grated cheese…oops. And honestly, even then I sometimes feel like it’s not creamy enough.

And then all of a sudden this guy happened!

Basically, we’re replacing that béchamel with a cauliflower puree – but not just any old cauliflower puree. It’s seasoned with garlic, sage, and some butter among other friends. I got a little crazy and threw in some heavy cream, because whatever. It was delicious.

I used less than half the amount of cheese and butter I usually use for my best mac and cheese, and sacrificed nothing. The texture is so creamy, and the flavor is so there. Toasted bread crumbs on top tie the whole thing together, so don’t skip them!
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CREAMY CAULIFLOWER MAC AND CHEESE

Inspired by Pinch of Yum’s Creamy Cauliflower Sauce

Ingredients
1 head cauliflower
3 cups vegetable stock
6 cups water
2 tbsp. butter
8 whole cloves garlic
3 sage leaves
1/2 cup cream (or whole milk)
salt & pepper to taste
2 cups grated cheddar cheese, divided
1/2 lb. pasta, shells or pipe rigate recommended
3/4 cup panko bread crumbs
2-3 tbsp. olive oil

Instructions
Preheat your oven to 425 degrees F. In a large pot, bring the vegetable stock and water to a boil. Roughly break or chop the cauliflower into florets about 2 inches wide. Boil the cauliflower until easily pierced with a fork, about 5 minutes. Remove the cauliflower with a slotted spoon and add to a food processor fitted with a steal blade.

While the cauliflower cooks, heat a skillet over medium heat. Add the butter, and once it has melted, add the garlic cloves. Sauté the garlic for 2-3 minutes, careful not to let them brown. Add the sage leaves and cook for another 2-3 minutes, making sure the garlic does not brown. Add the garlic, sage, and all the butter to the food processor.

Add 1 cup of the vegetable stock-water mixture and the cream to the food processor. Run the food processor for a few minutes until the mixture becomes very smooth. Taste for salt and pepper and add as needed, and add any more liquid to reach your desired texture.

While the food processor runs, add the pasta to the same stock-water mixture the cauliflower cooked in. Cook until just past al dente.

Once the sauce is done, move to a baking dish. Fold in 1 1/2 cups of the cheddar cheese until it is evenly distributed and starts to melt. Fold in the cooked pasta until well combined. Top with the remaining 1/2 cup of cheddar cheese.

Mix the bread crumbs and olive oil in a small up. The mixture should be moist, but not wet. Evenly spread the breadcrumbs over the top of the mac and cheese. Bake for 20 minutes or until the top is golden brown. Enjoy immediately, or let cool and reheat when ready to serve.

CHEDDAR CHIVE BISCUITS WITH GREEN CHILE GRAVY

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One of my favorite things about living in the Southwest is the obsession with green chiles. Even the most basic breakfast spots serve breakfast burritos, and they always come “smothered.” Which means smothered in green chile sauce.
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It’s really a beautiful thing.

Another common breakfast dish out here is biscuits and gravy. Also beautiful.
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Today I’ve just gone and smashed the two together, and then smashed them into my mouth. Blasphemous? I don’t think so. But if it is, I don’t really care. It’s just too good.

It’s also worth nothing that this dish is vegetarian friendly. But we sacrificed zero texture or flavor to make it so…boom! If you want to throw some sausage into the gravy or some bacon bits into the biscuits though…or both…that’s on you. You’re a grown up, so go right ahead.
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These Cheddar Chive Biscuits with Green Chile Gravy may technically fall into the category of breakfast. But, I think it’s a delicious plate of awesome for any time of day (or night).

Biscuits can be made in advance and gravy reheats beautifully in the microwave. Cheddar cheese is delicious in the biscuits/on the top/on the side/straight from the block in the middle of the night. But you already knew that.
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CHEDDAR CHIVE BISCUITS WITH GREEN CHILE GRAVY

Makes 8 4-inch biscuits

Ingredients
For the Cheddar Chive Biscuits:
2 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup plain, whole milk yogurt
1/2 cup whole milk
juice of 1/2 lemon
1/4 cup minced chives
1/2 cup grated cheddar cheese

For the Gravy:
4 tbsp. (1/2 stick) butter
1/2 white or yellow onion, diced
8 oz. canned mild green chiles
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
3 tbsp. all purpose flour
1 cup whole milk
salt & pepper to taste
grated cheddar cheese, for topping

Instructions
First, make the biscuits. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.

Add the flour, baking powder, and salt to a large bowl and stir to combine. Add the yogurt and stir. Combine the milk and lemon juice in a measuring cup, then add the mixture to the dough. Stir to combine the dough. If the dough is very wet, add another 1/4 cup flour. Add the cheddar cheese and chives and mix until evenly distributed.

Turn the dough out onto a lightly floured surface. Roll the dough out until it is about 1 inch thick. Use a round cookie cutter, coffee mug, or cup to cut the biscuits. Move to the baking sheet and bake for about 20 minutes or until the tops start to turn golden brown.

While the biscuits bake, make the gravy. Heat a skillet pan over medium heat. Add the butter and allow to melt completely. Add the onion and cook until it starts to soften, 5-6 minutes. Add the canned green chiles and cook for another 2-3 minutes. Add the garlic, cumin, and oregano and sauté for 1 minute.

Stir the flour into the pan and cook for about 30 seconds. Gradually add the milk, stirring as you go. Keep stirring until the milk is completely incorporated. Season with salt and pepper to taste. Keep warm, careful not to burn, until the biscuits are ready.

When the biscuits are done baking, slice them in half and place open-faced on a plate. Top with green chile gravy and grated cheddar cheese. Enjoy immediately!