Cauliflower Gratin with Manchego and Almond Sauce

This dish made an excellent side for Christmas dinner.

Cauliflower Gratin with Manchego and Almond Sauce

Ingredients

3/4 cup half-and-half
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
One 2-pound head of cauliflower, cut into 1 1/2-inch florets
1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces)
3/4 cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep's- or cow's-milk cheese (3 1/2 ounces), such as Gouda
1 medium onion, finely chopped
1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)

Directions

Step 1
Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.

Step 2
In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.

Step 3
In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.

Step 4
Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.

Step 5
Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.

Make Ahead
The gratin can be prepared through Step 4 and refrigerated overnight. Bring it to room temperature before baking.

Original link:
http://www.foodandwine.com/recipes/cauliflower-gratin-with-manchego-and-almond-sauce

Cheesy Shells and Greens

Another super quick dinner recipe.  I love adding in the greens for a healthy kick.

Cheesy Shells and Greens

Ingredients

12 oz. Medium Pasta Shells
1 tbsp. unsalted butter
2 tbsp. flour
1 1/4 c. whole milk
1 tbsp. Dijon mustard
1/8 tsp. freshly grated or ground nutmeg
Pinch cayenne
Kosher salt and pepper
6 oz. extra-sharp cheddar, grated (1 1/2 cups)
1 bunch spinach, thick stems discarded, leaves roughly chopped

Directions

Cook the pasta according to package directions.

Meanwhile, melt the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes; whisk in the milk. Cook, stirring occasionally, until slightly thickened, 5 minutes.

Whisk in the mustard, nutmeg, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then 1 cup cheddar, stirring until melted and smooth. Add the pasta and toss to coat, then fold in the spinach.

Heat broiler. Transfer the mixture to a 6-cup broiler-proof baking dish or four 12-ounce ramekins. 

Sprinkle with the remaining 1/2 cup cheddar and broil until golden brown, 3 to 4 minutes.


Original link:http://www.womansday.com/food-recipes/food-drinks/recipes/a58504/cheesy-shells-and-greens-recipe/

Pork Schnitzel with Red Cabbage and Caraway Salad

This meal was a big hit and very easy to make.  The kids even loved the red cabbage salad.  Who knew?

Don't buy thin-sliced pork chops - pound them down yourself! 

Pork Schnitzel with Red Cabbage and Caraway Salad

Ingredients

1 tsp. caraway seeds
1/4 c. red wine vinegar
kosher salt
Pepper
1/2 small head red cabbage (about 1 lb), cored and shredded
1/2 small red onion, thinly sliced
4 5-ounce boneless pork chops, about 1⁄2 inch thick
1/4 c. all-purpose flour
2 large egg whites
1 c. panko bread crumbs
2 tbsp. olive oil
1/2 c. fresh dill, chopped
Lemon wedges, for serving

Directions

Heat small pan on medium and toast caraway seeds until fragrant, about 2 minutes. In large bowl, whisk together vinegar and 1⁄8 teaspoon each salt and pepper. Mix in seeds, then cabbage and onions. Let sit, tossing occasionally, until ready to serve.


Season pork with 1⁄4 teaspoon each salt and pepper, then pound between 2 pieces of parchment to 1⁄4 inch thick.

Place flour, egg whites, and panko in three separate bowls. Working one at a time, coat cutlets first in flour, then egg whites, then panko, pressing gently to help it adhere.

Heat oil in large nonstick skillet on medium. Cook cutlets until golden brown and cooked through, 2 to 3 minutes per side.

Fold dill into cabbage and serve with pork cutlets and lemon wedges, if desired.


Original link:
http://www.womansday.com/food-recipes/food-drinks/recipes/a60710/pork-schnitzel-with-red-cabbage-and-caraway-salad-recipe/

Sloppy Joes

No need for cans!  Classic sloppy joes are super easy to make from scratch!

I always toast my buns under the broiler after brushing them with a little bit of olive oil and garlic salt.  Delish!

Sloppy Joes

Ingredients

1-1/4 pounds 90% lean ground beef
1/2 teaspoon baking soda
2 tablespoons unsalted butter, plus more for buns
1 medium yellow onion, finely diced
1 small red bell pepper, finely diced
3 cloves garlic, roughly chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons smoked paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon dry mustard
1 (14-oz) can tomato sauce
2 tablespoons tomato paste
1 tablespoon Worcestershire Sauce
1/2 teaspoon hot pepper sauce, such as Tabasco or Frank's, or to taste
Hamburger buns

Directions

In a medium bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20 to 25 minutes to tenderize.

Preheat the oven to 350°F and set a rack in the middle position.

Heat the butter in a large skillet over medium heat until bubbling. Add the onion, bell pepper, and garlic and cook, stirring frequently, until softened, 4 to 6 minutes.

Add the beef, salt, pepper, smoked paprika, cumin, oregano, and dry mustard and cook, breaking up meat with wooden spoon, until mostly brown, about 3 minutes. Add the tomato sauce, tomato paste, Worcestershire sauce, and hot sauce. Reduce the heat and simmer, uncovered, until the sauce is thickened, about 10 minutes.

Meanwhile, butter the inside of the buns and place on a baking sheet, butter side up. Toast in the oven until warmed through and lightly crispy, about 5 minutes.

Taste the sloppy Joe mixture and adjust seasonings. (If you like your Sloppy Joes sweet, feel free to add 1 teaspoon of brown sugar.) Spoon the mixture onto the toasted hamburger buns and serve.
Original link:
https://www.onceuponachef.com/recipes/sloppy-joes.html

Roasted Chickpeas

A quick and simple guilt free snack.

Roasted Chickpeas

Ingredients

2 15 oz cans chickpeas, drained
1 tsp olive oil
1/2 tsp kosher salt
1/2 tsp chili pepper powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp curry powder
1/2 tsp garlic powder

Directions

Preheat oven to 375°F. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed, I usually leave them on the counter an hour to make sure they are very dry.

Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.

In a medium bowl, combine all the spices. Remove chickpeas from oven when done and toss with olive oil. Immediately toss with spices while hot. Eat at room temperature.


Original link:
https://www.skinnytaste.com/roasted-chickpea-snack-2-pts/