Mac & Cheese w/ Cauliflower

This recipe was on the cover of one of my favorite magazines and it made my mouth water! The original recipe called for a crushed & seasoned breadcrumb topping, but I got a little impatient and eliminated those steps. I just served it topped with grated Parmesan cheese, salt & pepper. It was still really tasty. To read the original recipe in its entirety, click here.

(makes 6 VERY generous servings)

Ingredients
12 ounces elbow macaroni, uncooked (I used whole wheat)
1 head cauliflower, chopped
1 tablespoon olive oil (I used extra virgin.)
salt & pepper
1 onion, finely chopped
1 1/2 cups (or 6 ounces) shredded sharp or extra-sharp cheddar cheese
1 1/2 cups sour cream (I used reduced-fat.)
1/2 cup milk (I used skim.)
1 tablespoon Dijon mustard

Directions

1. Preheat oven to 400 degrees Fahrenheit.

2. Cook pasta according to package directions, adding the cauliflower during the last 3 minutes of cooking time. Drain.

3. Return the pasta pot to medium heat and add the oil.

4. Add the onion, salt and pepper. Cook, stirring occasionally, until the onions are soft. About 5 to 7 minutes.

5. Mix in the pasta, cauliflower, sour cream, cheese, milk & mustard.

6. Transfer the mixture to a baking dish (at least 3 quarts) and bake until the top is brown, about 12 to 15 minutes.

NOTE: I used my enameled dutch oven from start to finish on this recipe. It worked well for cooking the pasta and onions. It eliminated the need to use a baking dish since it could also go right into the oven. Less dishes = happy cook.

Source (with modifications): Real Simple, February 2009

Potato, Greens & Goat Cheese Quesedilla

I have officially discovered my new comfort food! I don't ever recall using mustard greens in my cooking before, but I really liked the bold flavor they added to this dish. This recipe was quick and easy which made it great for a busy weekend. I could also see serving it for company. The original recipe came from Bon Appetit and was posted on one of my favorite food blogs, YumSugar.

I did a couple things to lighten it up. I cut the hot pepper cheese back to from 1 1/3 cups to just 1 cup and used 94% fat free whole wheat tortillas in place of flour tortillas. I used the olive oil very sparingly so there was about 1 teaspoon total per finished quesadilla.



Makes 4 Quesedillas

Ingredients

1 1/3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)
2 teaspoons chili powder
1 cup (packed) coarsely grated hot pepper Monterey Jack cheese
1 1/3 cups jarred salsa verde (tomatillo salsa)
4 2/3 cups coarsely chopped stemmed mustard greens (from 1 bunch), divided
4 8-inch-diameter tortillas (I used 94% fat free whole wheat tortillas)
3 ounces chilled fresh goat cheese, coarsely crumbled
Olive oil

Directions

1. Place baking sheet in oven and preheat to 275°F.

2. Steam potatoes until tender, about 8 minutes.

3. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese.

4. Meanwhile, blend salsa and 2/3 cup (packed) greens in processor until greens are finely chopped.

5. Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.

6. Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet.

7. Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm.

8. Repeat with remaining 2 quesadillas.

9. Serve quesadillas with remaining salsa.