Sunday, January 5, 2014
Sweet Potato, Cauliflower, & Kale Casserole
Yield: Makes 6 to 8 servings
Total:1 Hour, 45 Minutes
1 head cauliflower (1 1/2 to 2 lb.), cut into small florets
1 (8-oz.) package fresh cremini mushrooms, stemmed and halved
6 tablespoons olive oil, divided
1 teaspoon ground cumin, divided
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
3 large sweet potatoes (2 1/2 to 3 lb.), peeled and cut into 1/4-inch-thick slices
2 garlic cloves, minced
4 cups chopped fresh kale, collards, or mustard greens
2 teaspoons red wine vinegar
1 (14-oz.) can butter beans, drained and rinsed (optional)
Easy Cheese Sauce (see below for recipe)
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped cilantro
1 teaspoon extra virgin olive oil
1. Preheat oven to 475°. Toss together cauliflower, mushrooms, 2 1/2 Tbsp. oil, 1/2 tsp. cumin, 1/2 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Spread cauliflower/mushroom mixture in a single layer in jelly-roll pan.
2. Toss together sweet potatoes, 2 1/2 Tbsp. oil, and remaining cumin, salt, and pepper. Spread in a single layer in another jelly-roll pan.
3. Bake potatoes and cauliflower at 475° for 10 to 12 minutes or until browned and just tender, turning once. Cool on wire racks 10 minutes.
4. Reduce oven temperature to 375°. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic; cook, stirring often, 1 minute. Add kale; cook, stirring occasionally, 10 minutes or until tender. Add salt and pepper to taste; stir in vinegar.
5. Layer half each of sweet potatoes, cauliflower mixture, beans (if desired), kale, and 1 1/2 cups Easy Cheese Sauce in a lightly greased 13- x 9-inch baking dish. Repeat layers once. Top with remaining 1/2 cup cheese sauce. Stir together panko, chopped cilantro, and olive oil, and sprinkle crumb mixture over casserole. Note - I only did one layer of each.
6. Bake at 375° for 20 to 25 minutes or until thoroughly heated, bubbly, and golden brown. Let stand 5 minutes before serving.
Easy Cheese Sauce Recipe (You can get away with only making a half of this recipe)
Yield: Makes 3 1/2 cups
1/3 cup dry vermouth*
1 garlic clove, minced
3 cups half-and-half
3 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups (8 oz.) shredded pepper Jack cheese
1. Bring vermouth and garlic to a boil in a large skillet over medium-high heat; reduce heat to medium-low, and simmer 7 to 10 minutes or until vermouth is reduced to 1 Tbsp.
2. Whisk together half-and-half and cornstarch. Whisk half-and-half mixture, salt, and pepper into vermouth mixture; bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute or until mixture is thickened. Add pepper Jack cheese. Reduce heat to low, and simmer, whisking constantly, 1 minute or until cheese is melted and sauce is smooth. Remove from heat, and use immediately.
*Dry sherry may be substituted.
Recipe from Southern Living's January 2014 issue.
Posted by Sharón at 5:54 PM 1 comments
Labels: ****/5, cauliflower, cheese, half&half, kale, mushrooms, panko, potatoes, vegetarian, vermouth
Wednesday, January 1, 2014
Peppermint Pretzel White Chocolate Bark
Makes 12 servings * Hands on time 15 minutes * Ready in 25 minutes
1 (16-oz.) package vanilla candy coating, chopped (Log House CandiQuik Vanilla Candy Coatingrks great)
1/2 teaspoon peppermint extract
1 cup coarsely chopped pretzel sticks
2/3 cup coarsely chopped peppermint candy canes
1. Microwave candy coating in a 1-qt. microwave-safe glass bowl at MEDIUM (50% power) 1 minute; stir. Microwave until melted and smooth, stirring at 30-second intervals. Stir in peppermint extract.
Note - My GE Microwave requires you to change the temperature to medium each time you microwave. Last time I tried doing this without lowering my temperature, it burnt the chocolate so this is an important step to take. It took me 1 minute, plus an additional three 30 second intervals for the chocolate to fully melt.)
2. Spread half of melted candy coating about 1/8 inch thick in a parchment paper-lined jelly-roll pan.You can use a soft rubber spatula to smooth out the coating on the pan. Sprinkle 1/2 cup chopped pretzels and 1/3 cup chopped candy canes over melted candy coating, and press into coating. Repeat procedure with remaining ingredients on another parchment paper-lined jelly-roll pan. Chill 5 minutes or until cool and firm. Break into pieces.
Recipe from Southern Living's DECEMBER 2013 issue
Here are a couple more cool Log House CandiQuick recipes that are ready in 30 minutes or less: Heart Candies (or any other shape cookie cutters you have) and St Patty's Pretzel Rods.
You can support this blog by purchasing from the links in the ingredients section.
Posted by Sharón at 2:38 PM 0 comments
Labels: <30 minutes, candy cane, chocolate, dessert, gift, mint extract, pretzels
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