Cauliflower Mac and Cheese

Ingredients:

Salt
1 pound short cut wheat pasta, such as macaroni, ziti or penne rigate
1 bag frozen cauliflower
3 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
About 2 1/2 cups skim milk
Freshly ground black pepper
Freshly grated nutmeg
3-4 sprigs fresh sage leaves, very thinly sliced
2 tablespoons Dijon mustard
1 cup sharp white cheddar cheese, divided
1 cup Gruyère cheese, divided
1 cup shredded Parmigiano Reggiano cheese, divided

Directions:

Preheat oven to 400°F.

Bring the water to a boil for the pasta. Salt the water and undercook the pasta by 2 minutes to allow for baking later.

While the water comes to a boil, heat the cauliflower in the microwave. If desired, cut the cauliflower into smaller pieces.

Over medium heat, melt the butter, then add the onion and garlic. Sauté for 3-4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the milk and season with salt, pepper, nutmeg and sage. When thickened, stir in the Dijon mustard and two-thirds of the combined cheeses.

Drain the pasta and add the cauliflower. Stir in the cheese sauce, transfer to baking dish and top with the remaining cheese.

Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40-45 minutes to heat through.

Adapted from rachaelray.com

Split Pea Soup

INGREDIENTS:
1 cup chopped onion
1 teaspoon vegetable oil
1 pound dried split peas
1 pound ham bone or chopped ham
salt and pepper to taste

DIRECTIONS:
1.In a medium pot, saute onions in oil or bacon grease. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper.

2.Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.

3.Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

For a vegetarian option, omit the ham

Pasta Della California

Ingredients:
1/4 pound spaghetti, linguine, or angel-hair pasta
1 1/2 cups broccoli florets
1 tbsp. olive oil
4 cloves garlic
A bit of grated lime zest
/4 tsp. red pepper flakes
1/8 cup white wine
1/2 cup vegetable broth
1 tbsp. lime juice
1/4 tsp. sea salt
A good bit of freshly-ground black pepper
2 cups chopped, loosely-packed spinach (or arugula)
1 avocado, sliced and cut into chunks

Method:
1. Bring a large pot of water to a boil and prep all your other ingredients while the water boils. Once the water boils, add the pasta and cook according to the package directions. When there is about 3 minutes left on the pasta, add the broccoli and cook with the pasta.

2. Meanwhile, heat a large non-stick skillet over medium heat. Add the olive oil, garlic, lime zest, and red pepper flakes. Gently heat, stirring often, for about 2 minutes

3. Pour in the wine and bring to a boil so the wine reduces (2 minutes or so). Add the broth, lime juice, salt, and pepper, and bring back to a boil. Once the sauce is boiling, lower the heat to a simmer. Add the arugula or spinach.

4. Once the pasta and broccoli are done, drain them both in a colander.

5. When the arugula/spinach is wilted, add the broccoli and pasta to the skillet. Use a pasta spoon to toss it around and make sure everything gets covered in the garlicy goodness! Cook about 3 minutes longer, stirring often. Add the avocado and turn off the heat. Gently toss the avocado in with the pasta and veggies, being careful not to squash it.

6. Serve with a couple good grinds of black pepper. Spoon the leftover garlic sauce over the bowls of pasta.

Do not double this recipe and plan on leftovers, it does not keep well!

Black Bean Enchiladas

Ingredients:
For the bean filling:
2 cans black beans, drained and rinsed
1 tbsp. oil
1 cup chopped onion
4 cloves garlic, minced
1 cup corn kernels
1 ½ cups chopped tomatoes
1 cup salsa
2 tsp. ground cumin
2 tsp. chili powder
1 cup shredded Monterey Jack cheese
¼ cup fresh cilantro
2 tbsp. lime juice

For the enchiladas:
3 cups black bean filling (above)
8-10 medium flour tortillas
shredded Mexican cheese (about 2 cups)
1 can enchilada sauce

Directions:
To make the black bean filling, place the black beans in a medium sized mixing bowl. Partially mash the beans. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté for 4 minutes. Mix beans, corn, tomato, salsa, cumin, and chili powder into the skillet. Cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice. Stir until cheese is melted.

Grease a 9×13” baking dish. Preheat oven to 350°. To make the enchiladas, spoon some of the black bean mixture down the center of a tortilla. Top with some cheese, fold sides over the filling and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining shredded cheese and bake 2-3 minutes more or until cheese is melted.

Hot and Sweet Ginger Orange Tofu

Ingredients:
1/2 block of extra-firm tofu, drained and cut into two halves (apparently firm tofu works, too, if that's what you've got!)
1/6 cup freshly-squeezed orange juice
1/6 cup freshly-squeezed lime juice
1/6 cup pure maple syrup
Pinch crushed red pepper
2 garlic cloves, minced
1 tbsp. fresh ginger, peeled and grated
1 tbsp. orange zest
1-1/2 - 2 tsp. canola oil, divided
3/4 cup onion, sliced
1 tbsp. chopped cilantro
1/2 tbsp. reduced-sodium soy sauce
Method:
1. Prepare the tofu by letting it drain, covered in paper towels, for 10-15 minutes. Once drained, cut it up into small cubes (about 3/4-inch in size).
2. Mix together the orange juice, lime juice, maple syrup, red pepper, garlic, ginger, and orange zest.
3. Heat 1 tsp. of the oil in a large skillet or wok over high heat. Add the tofu cubes and stir-fry them until golden.
4. Remove the tofu cubes from the pan and set them aside. Add the onions and the remaining oil to the skillet. Saute about 5 minutes or until the onion is slightly golden and softened. Return the tofu to the pan along with the orange-ginger sauce, cilantro, and soy sauce. Reduce the heat to medium and let the mixture simmer, stirring occasionally, for 15-20 minutes or until the sauce reduces and thickens.
From But Where Do You Get Your Protein?

Saffron Spaghetti alla Carbonara

Note:You can add pancetta for the omnivores in your life  =)

Ingredients
1/4 teaspoon saffron (2 pinches)
Salt
1 pound thick spaghetti, such as Barilla brand
3 tablespoons extra virgin olive oil (EVOO)
4 cloves garlic, grated or finely chopped
1/2 cup dry white wine
1 teaspoon turmeric
2 egg yolks
Black pepper
1 cup grated Pecorino cheese
A generous handful of fresh flat leaf parsley, finely chopped

Directions
Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while the pasta water comes to a boil, about 6-8 minutes.

Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Heads up: reserve 1/2 cup of starchy cooking water just before you drain the spaghetti.

While the water comes to a boil, heat the EVOO, three turns of the pan, over medium heat. Add in the garlic after 2-3 minutes and stir for another 2-3 minutes until fragrant. Stir in the wine and turmeric. In a small bowl, beat the eggs with the reserved starchy cooking water. Drain pasta and add to the skillet. Pour the saffron water over the pasta and toss to combine, then season with pepper. Add in half the cheese and all of the parsley, pour in the tempered eggs and turn off the heat. Toss the spaghetti to coat evenly in the golden sauce. Top with the remaining cheese and serve immediately.
From Food Network

Cauliflower Sauce with Penne Pasta

Ingredients
1 pound whole wheat penne rigate
Salt
1/4 cup extra virgin olive oil (EVOO)
3 cloves garlic, cracked from skin and sliced
1 red onion, finely chopped
1 head cauliflower, stem removed and chopped
1 cup chicken stock
4 sprigs fresh rosemary, leaves stripped and finely chopped
3/4 cup grated Romano cheese (3 generous handfuls)
Salt and black pepper

Directions
Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve two ladles of pasta water.

While water is coming up to a boil and pasta cooks, make the sauce: heat a deep skillet over medium heat with EVOO. Add garlic and cook three minutes, then remove. Add onions and cook five minutes, then add the cauliflower, chicken stock and rosemary. Cover the pan and cook 15 minutes.

Uncover the sauce, add 1-2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper to taste and serve.

From Food Network

Split Pea Burgers

Split Pea Burgers

Ingredients
1 tablespoon olive oil , plus 1 to 2 additional tablespoons for sauteing
1/2 cup chopped onion
1/2 cup chopped bell pepper
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
4 ounces mushrooms, sliced
3 cups vegetable broth
1 cup dry split peas, picked and rinsed
1/2 cup dry brown rice
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 cup plain dry bread crumbs, plus 1/4 cup for coating

Directions
Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.
Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.
Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.
Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately.

I added curry powder and a tiny bit of red pepper, but it still needed more heat!

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

From Food Network - Alton Brown