Food Lush

Mac & Cheese Style Cauliflower

Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

by Sarah Anne

I'm so sad to be saying good by after such a short time with Food Lush, but I am forever grateful to have been included in this amazing bunch of women who love food as much as I do. I haven't been around long, but before I was a writer, I was a reader brought over by Caitlin (Thanks Caitlin!). So I will link you to a post of hers that gave me the guts to try something I'd always wanted to - Fresh Strawberry Jam!  As far as my own post, I think my very first post on Lentils is my favourite. 

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Onward and upward as they say, folks. I don't have any huge "my last post" kind of post, but I do have a favourite recipe that I rediscovered this week. It's definitely one that I think you'll love. Mac & cheese style cauliflower.  

Now, hold on, don't go anywhere just because I said cauliflower.  I know. It's kind of a misused vegetable. Bland when steamed. Used as 'rice' for the raw food and paleo crowd. Whipped up into faux mashed potatoes. Poor thing. I'll admit this recipe is kind of similar in that it is an attempt to lighten up a homey, cheesy dish.  But do me a favour and give it a shot. I promise, it's a dish worth adding to your rotation. 

Source

I definitely always increase the garlic in this recipe (and all recipes, let's be honest here) and sometimes I'll add a little dijon to the sauce.  I'm sure this recipe would be flexible enough to add bacon for those that like that sort of thing, green onions, maybe even peas?  For some reason, I always feel like peas go with mac and cheese, and since I like to mess with recipes so this is no different. Try it out and jazz up the flavours a bit! What kind of flavour combos can you think up. I love recipes that are simple in flavour and technique that lend themselves to a bit of play.

The other bonus to this recipe? It can be made pretty inexpensively depending on the cheese you buy. It can be doubled for more leftovers too. Maybe it is a way to get kids (and adults!) to eat their veggies rather than that blue box that advertises cauliflower in its pasta? Far healthier and in my mind, way tastier!

I serve this with a green salad most often and call it dinner. Oh, and don't forget to try a little sriracha on top, because who doesn't like sriracha? 

Are you a cauliflower fan? Have you tried any other 'faux' recipes using cauliflower? Perhaps a recipe like this?  

Reader Help: Surviving a Kitchen Remodel

Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

by Elissa

Boy is it hard to pick a favorite Food Lush post--there has been so much amazing stuff written here. But the recipe I have probably made the most since learning about it here is Jonna's enchilada casserole--it's delicious, flexible, and easy! My favorite post of my own (perhaps for nostalgic reasons, as my baby is now 18 months old) is this one about eating while pregnant.

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In a couple of weeks we are embarking on a renovation of our kitchen. We're not moving any walls, but the current space will be totally gutted and everything is going to be replaced.

As eager as I am to say goodbye to the hideous faux-brick floor, the stained butcher block counter, and the cabinets that give off splinters, I am dreading living without a kitchen for a month. Who better to give me some tips to keep us fed than all of you?

We will have a refrigerator, microwave, and toaster oven set up in our dining room during the remodel. I know we will eat out more than usual and do plenty of take out, and I am also planning to stock up on frozen meals that I can stash in our chest freezer. For those of you who have been through this, what did you end up eating the most? Should I invest in a slow-cooker (I had been toying with the idea of getting one anyway)? And what frozen meals do you like the best (there's only so much mac n' cheese one family can eat)?

Finally, I want to thank all of you for reading, commenting, and making Food Lush such a great online community. I have loved being a part of this. The end of Food Lush has motivated me to find a new place to write online, and my sisters and I have started a food blog called Harts in the Kitchen. I hope you'll check it out and visit me there--we'll be writing about all kinds of food-related things, and I'll be sure to post the "after" pictures of our kitchen once it's finished.

I'm Crazy for Vegetarian Chili

by Sarah Anne

This post was originally supposed to be about an amazing banana bread recipe I found, because I know you need another one. However! In searching for a good vegetarian chili recipe high in protein, low in fat, I came across a recipe from The Kitchn, and had to share. I promise I'll share the healthier banana bread another time, because I've already made it twice. Read: I can't stop eating it. Anyway!

I'm absolutely one of those people that cannot leave well enough alone. I always tweak recipes, add something here, substitute something there, and as a result I never make the same recipe twice. Often times, I just "wing it" and make my version of whatever dish I'm feeling like in that moment. Soups, chili, casseroles, and salads are all pretty forgiving. I've been getting better about it lately, but when I decided to have chili last night for dinner, I realized that I didn't have a "go-to" recipe. After looking at several that looked delicious, (how does any chili recipe NOT look delicious?) I knew I had a winner.

This recipe uses no faux meat, no yams, no funky ingredients but relies on beans for protein content. On top of that, the secret ingredient - espresso powder, gives it a dark, rich flavour that you might think you'd miss without the beef. The method is easy to follow, and really is a bit of a chop and dump kind of thing. It does take a bit of time to prepare, only because the flavours need to simmer and marry, but it will be worth it I promise. 

Of course, I made a few tweaks. I definitely used less than 1/4 cup of olive oil, more like 1/8th, or two tablespoons. I added 6-8 chopped mushrooms and two roughly chopped carrots in after the onions had sauteed for a couple minutes on their own.  I also increased the chili powder, cumin, and garlic, as often I feel like recipes tend to be under-spiced for my own palate. I like things bold! Abrasive! I used three 19oz cans of beans, one chickpea, one kidney beans, and one mixed. I didn't have chipotle chili powder on hand, so I just used chipotle puree, and added a few tablespoons in with the tomato step, along with a bit of smoked paprika and cayenne.  I told you, we like things muy caliente around these parts.  

Side note: If you don't have/use chipotle puree, you should. Take a can of chipotles in adobo and give it a whizz, or as Jamie Oliver says - whazz, in a food processor or high-powered blender. Store in the fridge and add to everything and anything. It lasts forever and is SO versatile! Think aioli, salad dressing, marinades, soups, etc!

If you care about nutritional and caloric stats, I did plug the recipe into a calculator. For seven servings, they are a bit over 300 calories each (337), with 14 grams of protein and a whopping 13 grams of fiber. A bonus for the vegetarians out there, you're getting some vitamin D from the added mushrooms as they are the only plant source of vitamin D. Nifty eh?

The other thing about this recipe with my additions? There's no way on God's green earth it serves only four people I estimate more like 6-8 servings. It's so fiber rich and filling, you won't need a massive bowl to be satisfied. I did top my bowl with a bit of sour cream and diced avocado and made these muffins to have on the side. All in all an easy, rich, satisfying and healthy meal that was cheap to boot!

This will from now on, be my 'go-to' recipe for chili. I think it's versatile, thick, rich and saucy and just what I was looking for. I hope you'll give it a try and let me know what you think!

Do you have a favourite chili recipe, or a recipe that you seem to go back to over and over for something? What do you like in your chili and what do you look for when searching for a recipe? 

Eggs: Easy Breakfast to Go!

by Maura

While most people are resolving to eat more vegetables, less meat, and exercise more, I'm resolving to eat more meat and eggs! (I'll also eat veggies and exercise.) Like thousands of others, I'm doing Whole 30 this month. As a result, I need a quick, easy, and filling breakfast that I can eat on the run. Eggs are a breakfast no-brainer and, in these cute to-go bites, they fit the bill.

The recipe is easy and very versatile. The first week, I used ground beef and broccoli. This week, I jazzed it up with Italian sausage, roasted red peppers, Italian spices, and fresh parsley. For twelve muffins, I used 11 large eggs (10 extra large eggs). I put them in greased muffin tins and baked for 20-22 minutes at 350. If you don't have great non-stick muffin tins, you might want to consider using cupcake liners. Of course, if you are normal and aren't eschewing cheese for 30 days, you could add some pecorino, provolone, or parmesan cheese. Each morning, I heat them up in the microwave for 30-45 seconds and I'm on the road!

Any suggestions for quicky, easy and protein-focused breakfasts?

Traditional Welcome Home Dinner

By Jessica

I just came home from almost a full week away, having left for Arizona on Monday, landing back in Houston on Thursday and getting right back on a plane headed for New Orleans (for The Blathering) that same night. I finally arrived back home yesterday. Whenever I'm away from home for any decent length of time, I have a tradition wrapped around what I eat for dinner upon my return. I always, always go to Chuy's. 

More than once, pretty much this exact picture has shown up in my Instagram the night that I come home from a trip about 10 chips or so in (I am human, there is no way I could wait to dip long enough to take a pic first) and I don't even have to be asked where I want to go anymore. 

It's like having that basket of warm chips and creamy jalapeno dip solidifies me being home almost as much as the first time I snuggle my dogs or my head hits my own pillow. 

Do you have a traditional welcome home dinner?

Easy Pantry Meal: Crock Pot Beans and Rice

by Jess M

So many evenings I struggle to squeeze in some kind of dinner between school, homework, and kids’ activities. And sometimes those same evenings come at the end of a day filled with activities for the toddler, or errands or any number of things that can clog up my day and take over any of the time I may have had to prepare dinner ahead of time. On nights like these, it goes without saying that the children are eating a dinner out of the freezer: chicken nuggets or corn dogs, maybe with a side of canned fruit or applesauce if I remember. But my husband and I really want something delicious and preferably healthy, and I don’t want to attempt to make something that is going to take any amount of time to prepare. 

This recipe for Crock Pot Beans and Rice has become a staple for those nights when we hardly have time to sit down together and eat. And it’s also great for those nights when we can’t sit down together and I’m taking one kid one way and he’s taking the other another way. I can leave the crock pot on the counter and we can help ourselves. 

I'm really not sure how I came across this recipe in the first place: I think it was the result of my husband doing some random googling for meal inspiration. 

The recipe is super flexible, you could use any combination of beans you like and any kind of rice you may have on hand. It is also very quick for a crockpot recipe, I've had it be ready in as little as 3 hours on high, though 4 is better. I like to generously sprinkle some salt on top of my bowl and eat it standing up in the kitchen.

Chicken Tortilla Casserole

by Elsha

I usually try to cook healthy, well-balanced meals, but sometimes the day just calls for a yummy, comforting, not-at-all healthy casserole. Chicken tortilla casserole is one of our favorites:

1 can evaporated milk

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 can chicken

1 small can chopped green chilies

1 medium onion, finely chopped

10 corn tortillas

2 cups grated cheddar cheese

Combine all ingredients except the tortillas and cheese, and bring to a low boil. Tear the tortillas into small pieces. Layer tortillas, soup mixture, and cheese in a greased 9X13 pan. (2 layers of each.) Bake at 350 degrees for 30 minutes. We serve it with chips and homemade guacamole and really, what else do you need?

(photo credit: www.livebetteramerica.com)

Do you have a favorite comfort-food casserole?

Homemade Antipasto

by Jen L.

One of my family's resolutions for the new year ( and by "year" I mean school term) was to save a little money on small things.  This became easier than we thought it would when my husband quit smoking and I gave up Coke Zero.  We also pledged to save money on lunch. My husband buys a faculty meal plan in the cafeteria at the university where he teaches, my son gets lunch as a part of the cost of preschool tuition,  and I've been making things in big batches to bring with me.  One of my favorites is antipasto.  I love that it gets better after a couple of days in the fridge and I especially love that I don't have to heat it.  My husband and I came up with our own winning recipe for antipasto and we make a batch every couple of weeks.

ANTIPASTO

***Use as much or as little of each cold cut as you want.  We used a large Ziploc container and filled it to the top, eyeballing the ingredients.

• Mortadella (with pistachios)
• Sopressatta
• Prosciutto
• Hard Salami
• Pepperoni
• Fresh Mozzarella Cheese
• Red onion, sliced into rings, then cut in half
• Pepperoncini peppers, sliced into rings
• Green onion (2, diced)
• 1 small bottle Newman's Own Olive Oil and Vinegar salad dressing

Cut meats and cheese into cubes and place into a bowl.  Add peppers and onions and entire bottle of dressing. Stir well, then refrigerate, stirring every hour.  Serve well-chilled.

Photo by me

Stuffed Eggplant

By Jessica

I love eggplant, you can do so many things with it and if I feel like trying something new with an eggplant I might have on hand? I can just do a search for something that I think might sound good, like Sausage Stuffed Eggplant and chances are, I'll find something that is either easy for me to tweak to my own preferences or sounds good as is. 

I'm sure the recipe I started with (linked above) is great as it's written but I didn't happen to have any homemade (or even jarred) tomato sauce made, so I decided to go with pesto instead*, I used Italian seasoned Panko Bread Crumbs and of course I don't eat meat so I used Field Roast sausage. I also didn't add the Italian seasoning (since it's in the bread crumbs already) or the garlic powder (since the pesto has more than enough garlic).

My husband and I loved it and my teenager grudgingly admitted it was "pretty good," so I'll take it.

*if you use pesto you are going to need WAY less. I used several healthy tablespoons but that's it. Nothing on the side was necessary. 

(iPhone photo)

Easy and Delicious Ravioli Dinner (Semi-Homemade)

by Maura

I hate the term semi-homemade because it calls to mind the annoying Sandra Lee from the Food Network and her ridiculous, ever-changing decor. However, I do not have anything against delicious semi-homemade dinners. I'm always looking for a way to make store-bought ingredients taste like I slaved over them even better.

Store-bought ravioli is an easy and tasty dinner, but it can be pretty boring. Using ingredients I have on hand, like pesto, sun dried tomatoes and garlic, I turned this ho-hum product into an easy and delicious dinner.

While the pasta was cooking, I warmed a few tablespoons of pesto in a non-stick frying pan. I added some garlic and sun dried tomatoes and stirred until the mixture was combined. I added a small splash of olive oil to loosen it up, but you may not need to depending on whether your pesto and sun-dried tomatoes are sufficiently liquidy. When the pasta was done, I tossed the pasta in the sauce. 

The result was absolutely delicious! I think it might be even better with some artichokes, warmed at the last minute in the sauce.

What are your favorite semi-homemade dishes?