Cheesy Cauliflower Casserole -- make ahead and bake later

Creamy, cheesy sauce over cauliflower, baked in the oven until the edges get crunchy and bubbly. It’s like a healthier version of mac and cheese.

Oven baking allows you to make this dish ahead, and then bake when needed. However, you can forget the oven and simply eat the creamed cauliflower after pouring the cheese sauce over the cooked cauliflower if you prefer.

Yet another way to use versatile white sauce!

Cheesy Cauliflower Casserole    4+ servings

1 head cauliflower, cut into bite-sized florets

1 tablespoon salt

2 tablespoon butter

3 cloves garlic, finely chopped

½ teaspoon dried red chili pepper flakes

½ teaspoon thyme leaves

1 tablespoon Dijon mustard

½ teaspoon Kosher salt, or to taste

¼ teaspoon ground black pepper

2 tablespoon all-purpose flour

1 ½ cups milk

8 oz. sharp Cheddar, grated (equivalent to about 1 cup)

Bread crumbs

Ground paprika, Hungarian or smoked

1.  Preheat oven to 400°.

2.  Bring a large pot of water to boil over high heat. Add the salt and the cauliflower, reduce heat to medium and simmer until crisp tender, about 8 to 10 minutes. Or, if you are not going to bake the dish, cook until tender.

3.  Meanwhile, use extra butter (or spray) a large baking dish (large enough to comfortably fit all the cauliflower).

4.  Drain the cauliflower and add the florets to the baking dish.

5.  To make the cheese sauce:

a. Melt the butter in a saucepan on medium heat.

b. Add the garlic, chili flakes, thyme leaves, mustard, salt and pepper; cook for about 1 minute.

c. Add the flour and stir constantly. This flour-butter mixture is called a roux. You want the roux to get just a little brown; this will probably take another minute. Also, during this added cooking time, the flavors develop so as to avoid a raw flour taste.

d.  Slowly add the milk to the pot, stirring constantly.

e.  Continue to cook until the mixture thickens (it should coat a metal spoon).

f.  Taste the sauce and additional salt and pepper as needed.

g. When mixture is thick, add the cheese. You should have a creamy, smooth, savory sauce at this point.

6. Pour the sauce over the cauliflower.

7. Top with a light coating of bread crumbs and a sprinkling of paprika.

8. Place the dish in the oven for 40 minutes, or until top is brown and bubbly.

Braised Kale and Leeks -- 3 varieties of kale from our garden

Garden produce is setting on and I was especially interested in the new varieties of kale that Barry planted. In addition to the curly type, he also planted Russian Red and Dinosaur (also known as Lacinto) Kale.
Kale leaves are firm and although they can be eaten raw (chopped very, very thin), we prefer them cooked. Braising is ideal as it allows the leaves to cook slowly in a little liquid after being lightly sautéed in olive oil. I paired leeks with the kale and it was a delicious combo.

DINOSAUR KALE — The tall, narrow leaves of Dinosaur
Kale are dark blue-green in
color and have a firm texture. In comparison to Curly Kale, it has a slightly sweeter flavor, almost a nutty sweetness and is not as bitter.

RED RUSSIAN KALE has flat, fringed leaves that kind of resemble big oak leaves. The stems have a reddish-purple tinge and it is considered the sweetest of kales.



CURLY KALE is the type most often carried in the produce section of grocery stores.

The stems of ALL kale varieties are tough and fibrous and must be removed before eating. To remove—either tear or cut the greens away from the stem.

Braised Kale and Leeks 
Olive oil

Stemmed & chopped kale

Kale (I used a combination of all 3 varieties listed above) -- stems removed and coarsely chopped -- use as much or as little as desired
Leeks -- thoroughly washed and rinsed and then chopped -- for about 3 to 4 large handfuls of kale, I used 1 leek
Chicken broth
Dried red pepper flakes
Kosher salt and coarsely ground black pepper

1. Heat just a little olive oil in the bottom of a Dutch oven over medium heat.
2. Add the prepared and chopped kale and leeks and allow veggies to sauté. 
   
3. Add about a 1/2" to 1" of chicken broth, a sprinkling of red pepper flakes and a sprinkling of salt and pepper.
4. Place lid on Dutch oven and let the veggies simmer until tender (about 20 to 30 minutes). Add more broth if needed. Taste and adjust other seasonings as desired.

All kale varieties offer many HEALTH BENEFITS:
(Reference: http://www.onegreenplanet.org/vegan-food/popular-types-of-kale-and-their-health-benefits/)

• Kale is filled with powerful antioxidants such as carotenoids and flavonoids to help protect against various cancers.
• On its own, kale is a low calorie food that is high in fiber and has zero fat. One cup of kale leaves has only 36 calories, offers 5 grams of fiber, and 0 grams of fat. Because it’s a good source of fiber, kale is a great leafy vegetable for aiding in digestion and intestinal cleansing.
• Per calorie, kale offers more calcium than milk.
• High in iron that’s good for proper liver function and per calorie, kale has more iron than beef.
• Kale is high in vitamin A – good for vision and skin. Vitamin C – helpful for your immune system, metabolism, and for hydration. Vitamin K – for protection against various cancers.

Recipe without photos . . .

Braised Kale and Leeks 

Olive oil
Kale (I used a combination of all 3 varieties listed above) -- stems removed and coarsely chopped -- use as much or as little as desired
Leeks -- thoroughly washed and rinsed and then chopped -- for about 3 to 4 large handfuls of kale, I used 1 leek
Chicken broth
Dried red pepper flakes
Kosher salt and coarsely ground black pepper

1. Heat just a little olive oil in the bottom of a Dutch oven over medium heat.
2. Add the prepared and chopped kale and leeks and allow veggies to sauté. 
3. Add about a 1/2" to 1" of chicken broth, a sprinkling of red pepper flakes and a sprinkling of salt and pepper.
4. Place lid on Dutch oven and let the veggies simmer until tender (about 20 to 30 minutes). Add more broth if needed. Taste and adjust other seasonings as desired.

Garden Goodness: Wilted Lettuce with Bacon Vinaigrette

Growing up on a farm, this is a salad that my mom made as soon as the leaf lettuce was ready. She always added sliced hard-cooked eggs to the salad, along with garden radishes and green onions.

Our garden lettuce is ready and so are the radishes and green onions, so wilted lettuce salad was on tonight's menu.

Fresh from the garden this morning!

Wilted Lettuce with Bacon Vinaigrette  About 4 side dish servings or 2 main dish servings

3 to 4 cups leaf lettuce (or use other varieties that are available) -- if using garden lettuce, wash & rinse several times (I put it in a bowl of cold water for a quick soak, then rinse & spin dry in a salad spinner)

4 to 5 (or more) thinly sliced radishes

2 green onions, sliced

2 hard-cooked eggs, sliced 

4 slices bacon

1/4 cup cider vinegar (white vinegar works too)

2 tablespoons+ granulated sugar

Kosher salt and freshly ground black pepper

1. Place lettuce, sliced radishes, green onions and hard-cooked eggs in a bowl.
2. In a skillet over medium heat, cook bacon until crisp.
3. Remove bacon and crumble over lettuce. 
   
4. Add vinegar and sugar to the bacon grease, and simmer until sugar is dissolved.
   
5. Taste dressing, and add salt and pepper + more sugar, if desired.
6. Pour hot dressing over lettuce mixture and toss. Serve immediately.
   

For a slightly different variation of this salad, see 
Wilted Lettuce I.

Recipe without photos . . .

Wilted Lettuce with Bacon Vinaigrette  About 4 side dish servings or 2 main dish servings

3 to 4 cups leaf lettuce (or use other varieties that are available) -- if using garden lettuce, wash & rinse several times (I put it in a bowl of cold water for a quick soak, then rinse & spin dry in a salad spinner)

4 to 5 (or more) thinly sliced radishes

2 green onions, sliced

2 hard-cooked eggs, sliced 

4 slices bacon

1/4 cup cider vinegar (white vinegar works too)

2 tablespoons+ granulated sugar

Kosher salt and freshly ground black pepper

1. Place lettuce, sliced radishes, green onions and hard-cooked eggs in a bowl.
2. In a skillet over medium heat, cook bacon until crisp.
3. Remove bacon and crumble over lettuce. 
4. Add vinegar and sugar to the bacon grease, and simmer until sugar is dissolved.
5. Taste dressing, and add salt and pepper + more sugar, if desired.
6. Pour hot dressing over lettuce mixture and toss. Serve immediately.

Creamy Mac & Cheese . . . cream cheese & Cheddar

Cream cheese makes this mac and cheese very creamy, dry mustard, a sprinkling of dried red pepper flakes, and beer add to the flavor.

Creamy Mac & Cheese
12 oz. macaroni
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 1/2 cups milk
1/2 teaspoon dried mustard
Sprinkling of dried red pepper flakes
8 oz. pkg. cream cheese
8 to 12 oz. grated Cheddar cheese
Beer to thin cheese mixture

1. Cook macaroni in salted water according to package directions; drain.

2. Make a cheese sauce:

a)  Melt butter in saucepan over medium heat, add flour and stir to blend. 

b) Add salt and pepper and continue to cook for a couple of minutes to develop flavor.

c)  Stir in milk, a little at a time. 

d) Add mustard and red pepper flakes and continue to cook and stir until mixture begins to thicken.

3. Stir in cream cheese and grated cheese.

4. Stir in drained macaroni; add beer to thin as mixture as/if needed (the mixture tends to "tighten up" if not eaten immediately).

Recipe without photos . . .

Creamy Mac & Cheese
12 oz. macaroni
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 1/2 cups milk
1/2 teaspoon dried mustard
Sprinkling of dried red pepper flakes
8 oz. pkg. cream cheese
8 to 12 oz. grated Cheddar cheese
Beer to thin cheese mixture

1. Cook macaroni in salted water according to package directions; drain.

2. Make a cheese sauce:

a) Melt butter in saucepan over medium heat, add flour and stir to blend. 

b) Add salt and pepper and continue to cook for a couple of minutes to develop flavor.

c) Stir in milk, a little at a time. 

d) Add mustard and red pepper flakes and continue to cook and stir until mixture begins to thicken.

3. Stir in cream cheese and grated cheese.

4. Stir in drained macaroni; add beer to thin as mixture as/if needed (the mixture tends to "tighten up" if not eaten immediately

Bourbon Nut Brie

An easy appetizer, baked in a handmade stoneware "brie baker" . . .

Bourbon Nut Brie
Brie
Bourbon
Brown sugar (or honey)
Almonds, sliced or slivered

1. Place a round of brie (or a portion of it for a smaller group).
2. Cover brie with Jack Daniels, brown sugar and almonds.
3. Bake in a preheated 350° oven for 20 to 25 minutes.
4. Serve with your favorite crackers and some grapes.

Composed Bean Salad — Better Bean Salad

This is my variation of one of the better bean salads featured in the May/June 2015 issue of Eating Well magazine. It is ready for our Memorial Day supper.


Composed Bean Salad  8 (1 cup) servings
2 cups green beans (about 8 oz.), trimmed
1/2 cup fresh herbs (I used a combination of basil, parsley & chives)
1/4 cup extra-virgin olive oil (such as that carried at The Tasteful Olive)
3 tablespoons red wine vinegar
1 teaspoon agave syrup or 2 teaspoons honey
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15 oz.) can dark red kidney beans, drained
1 (15 oz.) can white kidney beans (cannellini), drained
1 (15 oz.) can black beans, rinsed and drained
1 cup halved grape tomatoes
1/2 cup very thinly sliced radishes (I used a mainline to slice these)
3 tablespoons basil pesto

1. Steam green beans. in a large saucepan fitted with a steamer basket, until tender-crisp, about 6 or 7 minutes. Shock with ice cold water and drain.
   
2. Combine fresh herbs, oil, vinegar, agave (or honey), mustard, salt and pepper in a blender. Puree until smooth.
3. Drizzle green beans lightly with just a little dressing and then arrange on platter. 
4. Arrange remaining beans and vegetables on platter and drizzle lightly with dressing.
5. Add basil pesto to remaining dressing and serve on the side.
   

Another favorite recipe (pictured below), also from this May/June 2015 issue of Eating Well: Berry-Delicious Fruit Salad.

Recipe without photos . . .
Composed Bean Salad   8 (1 cup) servings
2 cups green beans (about 8 oz.), trimmed

1/2 cup fresh herbs (I used a combination of basil, parsley & chives)
1/4 cup extra-virgin olive oil (such as that carried at The Tasteful Olive)
3 tablespoons red wine vinegar
1 teaspoon agave syrup or 2 teaspoons honey
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15 oz.) can dark red kidney beans, drained
1 (15 oz.) can white kidney beans (cannellini), drained
1 (15 oz.) can black beans, rinsed and drained
1 cup halved grape tomatoes
1/2 cup very thinly sliced radishes (I used a mainline to slice these)
3 tablespoons basil pesto

1. Steam green beans. in a large saucepan fitted with a steamer basket, until tender-crisp, about 6 or 7 minutes. Shock with ice cold water and drain.
2. Combine fresh herbs, oil, vinegar, agave (or honey), mustard, salt and pepper in a blender. Puree until smooth.
3. Drizzle green beans lightly with just a little dressing and then arrange on platter. 
4. Arrange remaining beans and vegetables on platter and drizzle lightly with dressing.
5. Add basil pesto to remaining dressing and serve on the side.

Dutch Baby Pancake

Pancakes are becoming somewhat of a weekend tradition in our household. Stacks of Power-packed Pancakes (with whole grains, walnuts and yogurt) last week and one big puffy pancake this morning.
     I've eaten Dutch Babies before but haven't ever made one. There are lots of recipes, all with slightly different  variations. I opted for a simple one baked in a pie pan. 
     Since I generally add an array of spices to my usual morning smoothie, I added a couple to this recipe as well.

Dutch Baby Pancake
3 eggs
1/2 cup all-purpose flour
1/2 cup milk (I actually used almond milk)
1/4 teaspoon salt
2 teaspoons vegetable (canola) oil
Heaping 1/4 teaspoon ground ginger
1/2 to 3/4 teaspoon ground cinnamon
Topping of your choice such as powdered sugar, fruit, syrup, yogurt

1. Beat eggs until well blended.
   
2. Add flour slowly, mixing well.
   
3. Add milk a little at a time.
   
4. Stir in salt, oil and spices.
   
5. Pour the thin batter into a sprayed or greased 9" pie plate.
   
6. Bake on the center rack of a  preheated 450° oven until the pancakes begins to brown and is puffed (took about 15 minutes in our Breville countertop oven).
   
7. We served ours with a sprinkling of powdered sugar, fresh berries, real maple syrup and a dollop of Greek Gods® Honey Vanilla Greek Yogurt (our favorite).
   
   
   
   Recipe without photos . . .
   Dutch Baby Pancake
   3 eggs
   1/2 cup all-purpose flour
   1/2 cup milk (I actually used almond milk)
   1/4 teaspoon salt
   2 teaspoons vegetable (canola) oil
   Heaping 1/4 teaspoon ground ginger
   1/2 to 3/4 teaspoon ground cinnamon
   Topping of your choice such as powdered sugar, fruit, syrup, yogurt
   
   
   1. Beat eggs until well blended.
   2. Add flour slowly, mixing well.
   3. Add milk a little at a time.
   4. Stir in salt, oil and spices.
   5. Pour the thin batter into a sprayed or greased 9" pie plate.
   6. Bake on the center rack of a  preheated 450° oven until the pancakes begins to brown and is puffed (took about 15 minutes in our Breville countertop oven).
   7. We served ours with a sprinkling of powdered sugar, fresh berries, real maple syrup and a dollop of Greek Gods® Honey Vanilla Greek Yogurt (our favorite).