Eat Your Veggies

I tried a new recipe that is really simple and yummy. My friend from my cooking group gave it to me and it is originally for broccoli, but tonight I used it for cauliflower and Collin (and he usually hates cauliflower), Ian and I loved it. My friend's family full of super picky kids loves it too.

Roasted Broccoli or Cauliflower

1 head broccoli (1 3/4 pounds) or cauliflower

2 T oil

1/2 t salt

1/2 t sugar

Adjust oven oven rack to lowest position, place large rimmed baking sheet on rack and heat oven to 500 degrees. Cut broccoli or cauliflower at juncture of florets and stems. Cut crowns into 4 wedges so that each piece has a flat side. Place broccoli or cauliflower in a bowl and drizzle with oil, tossing to coat. Sprinkle with salt and sugar and toss to combine. Working quickly, remove baking sheet from oven. Carefully transfer broccoli or cauliflower to baking sheet and spread out in an even layer, placing flat sides down. Return baking sheet to oven and roast until florets are lightly browned, 9-11 minutes.

Here's another one I am going to try next time, but I don't know if kids will like the garlic.

Roasted Broccoli with Garlic

1 bunch broccoli, cut into florets, stems peeled and sliced

1-2 T extra virgin olive oil

3 cloves garlic, thinly sliced

salt and freshly ground pepper

Preheat the oven to 400 degrees. Toss broccoli florets with olive oil, garlic, salt and lots of black pepper on a baking sheet. Spread out in a single layer and then roast, without stirring until edges are crispy and the stems are crisp-tender, about 20 minutes.

1 2 3 4 Mac and Cheese

I just spent a week at Girls Camp as a cookie's assistant and a fill in adult leader. It was one of the most fun and exhausting weeks of my life. One neat recipe I learned from the head cookie was this super easy homemade baked macaroni and cheese. It is the creamiest mac and cheese ever. I had three helpings the day she made it. Cookie said you could use 1/2 a stick of butter if a whole stick scares you. She sure did love her butter, she put it in everything at camp. 

I think next time I try it I will use 1/4 c butter and Cabot 50% fat sharp white cheddar. What I love about this recipe is that you don't have to boil the noodles or make the roux and cheese sauce separately, it all gets thrown in together and bakes up real nice. Doesn't the title sound Sesame Streetish?

1, 2, 3, 4 Mac and Cheese

1 stick butter

2 cups dry elbow macaroni noodles

3 cups shredded sharp cheddar cheese

4 cups milk

Put all in a casserole dish and bake in the oven at 400 F for one hour. Stir every 15 minutes so a hard crust does not form on the bottom of your dish. 

Quick Tamale Pie

We often have corn bread muffins left over from nights when I make chili or soup. I had a bunch leftover this week and used them in this super quick version of tamale pie I made up. Collin and I both really liked it and it only took about 20 minutes from start to finish. I used Boca grounds which can be found with all the other fake meat in the freezer at the supermarket. You can use cooked ground beef or turkey though, but it will be more fattening. This is inspired by Amy's Tamale Pie which is also in the frozen vegetarian section.

1 T oil

1/2 onion, chopped

1 small zucchini, chopped

1 cup sliced mushrooms

1 can black beans, drained and rinsed

1 can of corn, drained or 1 cup of frozen corn

1 packet of boca grounds, or cooked ground beef or turkey

1 can chopped tomatoes with juice

fresh ground pepper and coarse sea salt to taste

1/2 t cumin

1/2 t chili powder

cornbread muffins, sliced in half horizontally 

cheddar cheese 

Heat oil in skillet over medium. Add onion and cook until tender. Add zucchini and mushrooms and cook out some of the liquid. Season with cumin, chili powder, salt and pepper. Add corn until heated through. Add canned tomatoes with juice. When tomatoes with juice are heated through add boca grounds. When boca grounds are heated through, add black beans. Put cornbread muffin halves on top of mixture in a single layer. Shred a bunch of cheddar cheese on top of the muffin halves and put a lid on the skillet. Turn the heat down to low and keep lid on until cheese has melted and muffin halves are heated through from steam.