Sweet Potato, Cauliflower, & Kale Casserole

Yield: Makes 6 to 8 servings
Hands-on:55 Minutes
Total:1 Hour, 45 Minutes

Ingredients
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

Preparation
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
Hands-on:25 Minutes
Total:25 Minutes

Ingredients
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

Preparation
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.

Peppermint Pretzel White Chocolate Bark

Makes 12 servings * Hands on time 15 minutes * Ready in 25 minutes

INGREDIENTS
1 (16-oz.) package vanilla candy coating, chopped (Log House CandiQuik Vanilla Candy Coatingrks great)
1/2 teaspoon peppermint extract
Parchment paper
1 cup coarsely chopped pretzel sticks
2/3 cup coarsely chopped peppermint candy canes

PREPARATION
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.

Ingredients
1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean (such as edamame)
1 teaspoon finely grated lime zest
1/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 scallion, thinly sliced
1 jalapeño, seeded and thinly sliced
1 small shallot, thinly sliced
Sea salt
1 1/2 cups fresh corn kernels (raw, from 2 ears)
2 nectarines, cut into thin wedges
1 Hass avocado, cut into 1/2-inch cubes
1 large orange bell pepper, finely julienned
1 pint heirloom cherry tomatoes, halved
1/2 cup coarsely chopped cilantro

Directions
1.  In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

2.  In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.


MAKE AHEAD The salad can be refrigerated for up to 8 hours and eaten over the course of a week! 

Beet & Citrus Salad

Yield: 8 to 10 servings * Hands-on: 30 minutes * Total: 2.5 hrs

Ingredients:
3 medium-size fresh beets
3 Ruby Red grapefruit
1/4 cup olive oil
2 tablespoons maple syrup
2 tablespoons white wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups loosely packed arugula
1/4 cup coarsely chopped pistachios

Preparation:
1. Preheat oven to 350°. Trim beet stems to 1 inch; gently wash beets, and place in an 8-inch square pan. Add 1/4 cup water, and cover with aluminum foil. Bake 1 hour and 10 minutes or until tender. Uncover and cool completely (about 30 minutes).

2. Cut a 1/4-inch-thick slice from each end of grapefruit using a sharp, thin-bladed knife. Place, flat ends down, on a cutting board, and remove peel in strips, cutting from top to bottom following the curvature of fruit. Remove any remaining bitter white pith. Holding peeled grapefruit over a bowl, slice between membranes, and gently remove whole segments. Reserve 1/4 cup juice.

3. Whisk together olive oil, next 4 ingredients, and reserved 1/4 cup grapefruit juice in a bowl.

4. Peel beets, and slice into wedges. Arrange arugula on a large platter; top with grapefruit and beets. Drizzle with vinaigrette; sprinkle with pistachios. Add salt and pepper to taste.

From Southern Living December 2013 Magazine.

Quinoa Corn Edamame

YIELDS ABOUT 4 CUPS

INGREDIENTS:
2 cups frozen, shelled, edamame
1 cup frozen corn
1 cup cooked, cooled quinoa (leftover is great)
1 green onion, sliced (just green parts)
½ red sweet bell pepper, diced
2 Tbsp minced fresh cilantro
1½ Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed lime juice
¼ tsp salt
¼ tsp chili powder
¼ tsp dried thyme
⅛ tsp freshly ground black pepper
dash of cayenne

STEP 1:
Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.

STEP 2:
In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro.

STEP 3:
In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours

Recipe found on 86 lemons.