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?  

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? 

Homemade Pierogies with Granma

by Sarah Anne

It all started with a perfect little dish of antipasto, which then spiraled into a conversation about getting back to basics with cooking and food. Of course I whole heartedly agreed! What I didn't realize, was that basics for Granma included making cabbage rolls and pierogies. 

Let us stop right here for a moment. Have you ever had a pierogi? A potato-ey soft, half-moon filled with cheese, mashed potatoes, onion, cottage cheese, so tender they just melt in your mouth? Boiled and tossed with sauteed onions, maybe butter or sour cream? If you haven't, I suggest you do before you go any further. Or at least collect the ingredients (if you don't already have them, it is that simple) in this post and make them. ASAP.  

I'm a fan, as you can probably tell, so when Granma said she used to make them from scratch, I got excited.  Before I knew it, my Mother in Law and Granma were in the kitchen making dough and fillings. 

I will say this may be time intensive, but it isn't hard. Besides, it's good to get a few sets of hands in the kitchen, even kids could put the dumplings together I think. I haven't included a filling recipe here, but we stuffed ours with two different fillings. One was cottage cheese and green onion, the other was cottage cheese, shredded cheddar and sauteed onion. The options go on and on, and you can even use mashed potato inside! Pasta with mashed potatoes inside. Does it get any better than that? Do be sure to use salt and pepper to taste.

Pierogi Dough

1/4 c oil (vegetable)
1 c water
1 egg
1 tsp salt
1 c Instant Potatoes (Idahoan Brand was used here)
2 c flour

Wisk the first four ingredients together. Then add the instant potatoes and stir until combined. Let that sit for 10 minutes.

Add 2 cups of flour. Mix together and knead until the dough is smooth. Add flour as needed if the dough is sticky and continue to add flour until the dough is smooth and silky. (It really does get beautifully soft and delicate) Let it rest for 15 minutes.

Once dough has rested, roll out and cut with a small, round cookie cutter.

Use about a teaspoon of filling (see above for filling ideas) and fold over, sealing edges with a gentle pinch. Lay the filled pierogies on a flour-dusted baking sheet until you're finished. More than one set of hands really helps with this process.

A few notes about this recipe. The dough is extremely soft and tender, it won't be like pasta dough that is firm. It's doughy, soft and delicate. Because of this, there is no need to wet the edges when bringing the dumplings together.  Also, similarly to other stuffed pastas, don't overfill them, and get out the air before sealing the best you can. Oh! Please, please don't try to use real mashed potatoes. We tried. It doesn't make the same dough. Just use the instant kind. I promise, you'll thank me.

You can boil these up fresh, just until they float or they can be frozen. Make sure to put them on a floured baking sheet and freeze individually before putting them in freezer bags for the long haul. Don't thaw them though, just toss in salted, gently boiling water and wait until they rise to the top before draining and serving them up. Otherwise, you'll have a sticky, doughy mess on your hands. Trust me on this one.

I had such a great time making these with family and eating them felt cozy inside as I remembered the three of us in the kitchen, folding up dumplings.  If you give these a try, be sure to let me know how they turned out! I would love to hear about your experiences.

Do you have a family recipe that you make regularly? Perhaps a new tradition? 

Quick and Easy Carrot Soup

Editor's note: A quick but very warm welcome to Hillary, a Style Lush writer who will be sharing her delicious recipes and food finds with Food Lush every other week. She's one of the best, as you'll soon see!

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By Hillary

January means trying to undo weeks of indulgent eating (at least in our house it does). It's a struggle to get back to our healthy routine, so I try to make it as easy as possible.

This soup is easy to prepare, is full of flavour, and (when portioned out and stored in glass jars in the fridge) is so easy to grab and go (removing the temptation to hit up a drive through).

Wash, and/or peel, and rough chop the following:

2lbs carrots
2 medium yams
4 - 6 stalks of celery
1 large onion
4 - 6 cloves of garlic
Knob of fresh ginger (I go for a 1-inch to 2-inch knob for a strong ginger flavour)

Heat a couple of tablespoons of oil (I use olive) in a large soup pot. Add your veg and cook on high heat for 7 - 10 minutes. You want to keep things moving so they don't burn.

Add 6 cups of stock (chicken or vegetable) or water and bring to a boil.

Spice it up! Cumin, dried ground ginger, rosemary, black pepper, orange zest - whatever you fancy.

Cover and simmer until veg is tender (15 - 30 minutes, depending on how large  your pieces are.)

Blend with an immersion blender until smooth. Season with salt (I always leave this until the end because I never know how salty my stock is.)

That's it! I love this recipe because it's so fast. The most time-consuming part of the recipe is the vegetable prep and because it's a blended soup the vegetables don't have to be chopped prettily. I store individual portions in mason jars in the fridge so lunch is just a few minutes in the microwave away.

Roasted Chickpeas

by Jess M

Like many people (most? it seems), now that January is here, I am trying to eat better, healthier, and exercise more. And as I've mentioned in other posts, I have a bad habit of eating terrible, convenient things during the day. It's very filling and super easy.

Roasted Chickpeas

1 can of chickpeas
1 T olive oil
1 t soy sauce
1/2 teaspoon chili powder
salt & pepper

Preheat oven to 400 degrees. Drain and rinse the chickpeas. Mix olive oil, soy sauce, chili powder, salt and pepper, then toss with the chickpeas. Spread onto a foil-lined baking sheet. Bake for about 20-30 minutes, or until crispy on the outside, still tender on the inside. (You may have to taste test a couple)

I first used this recipe for roasted chickpeas and here on Tasty Kitchen there are several different variations. 

You should probably share these; they make a great happy hour snack with a beer. They are also a really great alternative to plain chickpeas on top of a salad. However, I sometimes just eat them all for lunch. And if you eat a whole can of chickpeas for lunch you likely won't be hungry the rest of the afternoon.

(Photos: me)

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.

My Favorite Yogurt: Wallaby Organic Greek

by Elissa

Greek yogurt is all over the place these days, and my family eats a lot of this stuff. It's creamy, delicious, and high in protein, and I find that it does keep me full a lot longer than regular yogurt. The problem is that it's expensive. I understand why: it's more concentrated, it takes a lot more milk to make a cup of Greek yogurt than a cup of regular yogurt. Still, I'm always looking for ways to take a little bit of the sting out of our weekly grocery bill. Anyways, my favorite way to enjoy Greek yogurt without breaking the bank is below:

 

{photo credit: wallaby.com}

Wallaby Organic Greek Yogurt has just about everything I'm looking for: it tastes great, it comes in a 16-ounce tub, it's organic, it's lowfat (creamier than nonfat but a little less decadent than full fat), and all it contains is strained yogurt (check out this NPR story about how some Greek yogurt brands use thickeners and milk powder to create a thicker product). The best part? At my Whole Foods it's only $3.69 for 16 oz. (last week it was on sale for $3). That's significantly cheaper than all the other organic Greek yogurts (Oikos goes for $5 for 16 oz.), and is comparable to the prices for non-organic Greek yogurt.

The milk comes from farms in Sonoma and Marin counties in California. While that's not exactly local for me, I loved the write-ups on their website about the farms they work with.

Here it is with a drizzle of honey--delicious! Anyways, if you like Greek yogurt keep an eye out for the Wallaby stuff. I am definitely a satisfied customer.

Gallo Family Vineyards

By Julie

Confession: I enjoy wine, but I am not a wine connoisseur. I prefer white to red, sweet to dry, and cost and label mean nothing to me. In fact, if I find a wine that I like that’s super easy on the wallet, I consider that the holy grail. And today’s grail comes from Gallo Family Vineyards.

I found this particular line of wines right in the grocery store, on sale for $4 a bottle. I’ve sampled the sweet chardonnay, moscato, red moscato, and sweet red varieties, and I love them all. These are light, refreshing drinks, not heavy or overly complex. They are exactly what I want to unwind from the day, sitting out on my back porch or on the couch. I would happily serve these at a dinner party or a girls’ night anytime. And even though the label isn’t important to me, the Gallo name is a nice bonus.

I think I’ll open another bottle tonight.

{Photo Credit: www.gallofamily.com}

Cookie sheets and cutting boards; Or the Things I Let Go To Pot

by Jonniker

I don't know what it is about my kitchen gear that I don't think I DESERVE to buy nice or even, in some cases, functional things. If my pants were falling off of my body, I would . . . buy new pants. When I run out of make-up, I buy new make-up.

So why is it that when my cutting boards are so sliced and beaten up that they're probably hotbeds of ambient e coli and salmonella, do I think I don't need to replace them? You guys, I have a cookie sheet that is literally black with what I jokingly call "seasoning," as though it is a precious cast iron skillet. It isn't. It's a $4 cookie sheet that I am too stubborn to replace, even though I can't even properly clean it anymore, because who knows if that's dirt or just burnt-on CRAP? 

See also: vegetable peelers. My dad visited recently and almost removed the tip of his finger with my sub-par vegetable peeler. "Do you use this thing?" he asked accusingly, leading me to confess that no, I actually didn't, and had been peeling veggies with a butcher knife instead, so far gone was my $5 peeler. 

I replaced it recently and SURPRISE YOU GUYS. I can peel carrots in half the time, without fear of removing my knuckles in the process. 

I have a $20 olive oil dispenser that I consider . . . indispensible (see what I did there?), but when it comes to basics, I just let my stuff go to pot. And this is stuff I use EVERY DAY. Every day! 

So you know what I'm doing this week, y'all? I'm buying myself some basics. Nothing fancy, just basic things that no longer harbor disease and bacteria. It's the little things, I guess. Like this:

Good Cook Non-Stick Cookie Sheets, $17. 

I can afford $17, especially since I make the expenditure once every 20 years. 

For God's sake, I can get a set of three wooden cutting boards for $15. 

There. I have solved my problems for around $30. THIRTY DOLLARS. With that price, I can even afford to buy a SILICONE cutting board set for meats n' stuff.

 

(Obvious PSA: Wood cutting boards are less sanitary because of the grain, so don't go slicing raw meat on them, ya hear? Otherwise my salmonella nightmare could be your reality.)

{Photo credit: All photos from Amazon.com}

Favorite Wines from Marlborough, New Zealand

by Maura

If people judged wine expertise by how much wine they drank, I would be a guru. Fortunately, that is not the standard. Despite years of wine drinking, I have always had a hard time remembering which wineries I like. This summer, though, I narrowed it down to a region, and am slowly working my way through every winery from the Marlborough region of New Zealand. My favorites are:

Clifford Bay Sauvignon Blanc {$10-12}

According to the winery, the wine "is all about expressive fruit flavors. The wine possesses a light straw colour and tropical aromas of guava, melon and citrus. The palate exhibits the same fine flavours followed by a crisp, dry, flinty finish." I love this wine because it has a nice, strong citrus flavor. It tastes like grapefruit, which may be the guava and citrus.

Whitehaven Marlborough Sauvignon Blanc ($13-15)

Whitehaven Sauvignon Blanc is a "classic regional style – the palate is full and vibrant. Fresh nettle, gooseberry & tropical-fruit flavours abound and linger on the long, clean acid finish." This wine is a little pricier, but it is light, crisp and delicious. I would happily take this wine as a hostess gift or to a party.

Noblito Regional Collection {$12-14}

One of my friends calls this wine her "house wine," which I love. Noblito is "a quintessential Marlborough Sauvignon Blanc which treats you to aromas of ripe tropical and citrus fruits which flow through to the palate and a crisp dry finish. A fresh,fruity liquid pleasure."

As you can tell, I prefer dry, citrusy wines with a screw top. Okay, I will buy a corked wine, but Will opens them for me. Do you recommend a "house wine?" What would you recommend I try?

{photo credit: snooth.com, wines.com, and Target.com}