one new per week …

do you ever find yourself trying to find new inspirations for dinner?

in this season of our lives i’m not often cooking for both of us. since hubby is a full-time grad student it made sense for him to have a meal plan as he is on campus the majority of most days and two nights a week has class either before or after dinner time. when it’s just me for dinner i tend to make something “breakfasty” or a sandwich or something. i hate making a “real” meal for just me. the nights i cook for both of us i find myself falling back on either old favorites or whatever is easy & quick.

so many different times during a given week i come across a recipe that sounds amazing and yet i still make the same things. that is about to change. i’m challenging myself to make one new recipe a week. it can be a side or a main dish & gluten free of course (or adapted for gluten free). i’m so excited to challenge myself in this way with my cooking and to hopefully grow my repertoire and hopefully in my cooking skills.

last week i tried a recipe that my mom had made a while back and that she and my dad both loved and she had passed it on, mashed cauliflower. i had found lobster tails on sale at our local grocery store (hubby & i LOVE lobster) and huge steaks on sale as well. what better pairing than some mashed cauliflower (oh, and a bottle of wine we had been given). the mashed cauliflower was super easy, DELICIOUS and healthy! pureed or mashed cauliflower is a great substitute for mashed potatoes. it’s low in carbs and high in nutrients, the “cauli-taste” is very mild.

Ingredients
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Directions
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces.
Cook in boiling water for about 6 minutes, or until well done.
Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

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