Oven Roasted Vegetables with Shells and Goat Cheese Dressing

I feel this dish could use a little more color... perhaps next time I'll add some roasted squash. It would add another dimension of flavor and color. But this was one of those recipes that came from what do I have in the house that's quick and easy? It was all about connecting with my inner-laziness. I also wanted to see if my oldest son would eat a vegetarian dish! Heh heh heh... shhhhh! ;)

So what did they think? Each and everyone of them thought it was magnificent. As did I! You could add chicken or sausage, or serve it as a side, but I thought it was perfect on its own. And sometimes my kids can do without eating meat. I'll serve this as a leftover, perhaps tonight. Since I won't have enough to serve everyone as a full meal I will make some chicken to accompany it... perhaps a lemon cutlet...

Anyhow, without further ado, these are the ingredients I used. But feel free to use more or less and add something that I might not have.

Ingredients:

1 head of cauliflower cut into bite-sized pieces
4-5 broccoli crowns, cut into bite-sized pieces, stems included
1 can of chick peas, rinsed and drained
1 can of canellini beans, rinsed and drained
1 small or 1/2 medium onion, chopped
4 cloves of garlic, minced
Olive oil to coat veggies and saute pan
1/2 cup of crumbled goat cheese, NOT Feta


Directions:

Preheat oven to 375 degrees

* Cover veggies (beans, cauliflower and broccoli) in a light amount of olive oil and season well with salt and pepper. Place on a baking sheet or two, as needed. They should be ready in about 20 minutes. Watch closely... you want them to brown slightly. Since they are small they shouldn't take long to cook but you will want to keep an eye on them and adjust the temperature as necessary.

* (If preferred you can saute veggies in a pan for equally wonderful results. If you choose this method you will need to saute them batch by batch. Place cooked batches in a large bowl as they are done. Add small amounts of oil to pan as needed.)

* While veggies are in the oven fill a large pot with water to boil for the pasta. When the water is ready, cook pasta per directions on the package. Drain and and add a drop of olive oil to prevent sticking.

* In a saute pan with a little oil, add onions and garlic and cook until translucent. Add to the pasta when they are ready.

* As soon as the veggies are ready add them to the pasta. Mix well

* Add the goat cheese to the pasta, mix well so that the cheese melts and incorporates with the pasta and the vegetables. Season with salt and pepper as desired.

Spaghetti with cauliflower, sundried tomatoes and sausage

 

I adore pasta and could eat it every day. For every meal. I love that there are just so many ways to serve it. I love that it can be eaten hot or cold, can accompany a meal or stand on its own. I love all the different ways it can be prepared and all the different ingredients to accompany it... You could have pasta all year and never have to repeat a dish! 

I like to cook pasta for its ease and simplicity. Pasta is a perfect and practical dish for a busy family always on the go. It's nourishing and soul-soothing. I serve it once a week. 

Last week I was getting ready to purge pile after pile of my cooking/decorating magazines. I swept through each glossy looking for dog-eared pages and anything that caught my attention. Interesting recipes and inspirational articles or photos were carefully ripped out. This recipe was adapted from another... I wish I remembered... but since I made it my own, it's not quite as important. Still, it would have been nice to have given credit to the recipe that inspired it...

Ingredients:

1 package fresh Italian sausages. I used sweet but you could use hot.
1/2 onion, finely chopped
4 cloves garlic, minced
1/4 Cup finely chopped or pulsed sundried tomatoes in oil, plus 2 tbs of the sundried tomato oil
1/2 head of fresh cauliflower, cut into bite size pieces. (Please do not use frozen for this!)

1 lb spaghetti -- I used vermicelli
1/2  Cup Parmesan cheese. (I used grated)
Salt and pepper to taste

In a large pot, bring water to boil and then cook pasta per directions on package. Drain, reserving a little bit of the liquid to keep the pasta from sticking together. If necessary add a tbs of two olive oil.

In a skillet add small bits of sausage, removing them from their casings. Cook until thoroughly browned. Set aside on plate, on paper towel. Repeat as necessary until all the sausage is thoroughly cooked.

In the same skillet add the garlic and onions, allowing them to soak of the sausage flavorings and saute until translucent. Add the 2 tbs of sundried tomato oil. Turn off heat. If possible return sausages to pan (unless you chose one that is too small!) 

Steam cauliflower until al dente. Should take just a few minutes. Add to the pasta. Add the sundried tomatoes to the pasta and cauliflower. Mix well. Now add the onion, garlic and sausage mixture. Mix well. Next add the Parmesan, salt and pepper if necessary. Mix thoroughly. Keep in pot on low until ready to serve. 

Buon Appetito!

Cauliflower, Brussels Sprout and Cheese Gratin

A vegetable and a comfort food. It doesn't get much better than that! While the cheese sauce is made from a bechamel and evokes fond memories of Mom's mac and cheese, this is a grown up dish that is not only perfect to serve company for dinner, but one your kids will love as well!

Ingredients:

2 fresh Cauliflower heads cut into small pieces (bite sizes)
2 containers of fresh Brussels sprouts trimmed and quartered (halved if the sprouts are on the smaller side)
1/2 teaspoon Sweet Paprika
1/2 + teaspoon of Garlic Powder
Salt and Pepper to taste
1 1/2 cup of lowfat milk
2 Tbs flour
2 Tbs butter
1 cup of shredded cheddar cheese
Freshly grated Parmesan cheese to taste

Directions:

Fill a large pot with water, about halfway. Bring to boil. Add cauliflower and Brussels sprouts, cook for 3 minutes. Drain water and set aside. (You do not want to overcook the vegetables as they will continue to bake in the oven.)

In a small saute pan add about 1 Tbs of olive oil and saute onions until translucent. When done remove from flame.

In a smaller saucepan heat milk and butter. In a small dish add the warm milk to the flour and stir well. This will form a thick paste, a roux. Add some more milk to this out the mixture and then pour back into the pan, mixing well. Bring mixture to a boil, then turn down heat. The milk will start to thicken. Keep stirring and add cheese, paprika, garlic powder and salt and pepper to taste.

Add the onions and cheese sauce to the vegetables, stir well to ensure that all the veggies are coated.

Place in a gratin dish, or oven-safe ceramic dish.

Bake at 325 for about 15 to 20 minutes.

Serve immediately with a smattering of freshly grated Parmesan over the top!

Oven Roasted Cauliflower

A different twist to an ordinary veggie. Cut cauliflower into small pieces, trimming the ends slightly and toss in a bowl with olive oil, about 3 or 4 tbs, 3 or 4 thinly sliced garlic cloves, and salt and pepper. Mix well then place on a baking sheet and bake in 375 degree oven about 20 minutes. Depending on your oven you may want to cook them longer. Pieces should be brown and soft when poked with a fork. The garlic and the cauliflower carmelize for the perfect taste.

This vegetable is lovely with a nice tenderloin or London Broil.