I’m so sick of the typical red sauce in pasta dishes. Legit I get acidity these days from eating too many tomato based sauces so I figured I would try and mix it up in case anyone else out there is just as over it as me. I wanted to do an alfredo like sauce but hopefully keep it figure friendly as well. Luckily there are so many skinny variations out there in the world wide web and I found this yummy cauliflower based one! I legit roast cauliflower on the reg and even make the Indian sabzi version of it all the time so now thatI can utilize it in one more way is #winning in itself. Anyway, next carb craving try this sauce over marinara and don’t tell me if your pasta doesn’t sing!
1 medium head of cauliflower (approx. 450g)
1 large yellow onion
2 cloves of garlic (ok I did 3 obvi)
1 tbsp. of butter
5 cups or 1.2 L of broth (chicken is what I did but vegetable is fine)
3/4 cup of milk (or almond milk)
1/2 tsp of salt (I added a pinch of black pep too).
Cut the onion & garlic into thin slices and sauté in butter for about 20 minutes or until caramelized. Boil the cut up cauliflower florets until tender in the broth (Save a 1/2 to 3/4 cup for the sauce) . Combine milk, broth, cauliflower, and veggies and blend until smooth. I added a tbsp. of grated pecorino romano because sauce should have cheese IMO.
FYI makes about 3 cups of sauce.
Tip: If sauce is too thick, loosen with broth when reheating.
Listen, I’m a huge fan of store bought, however my mom made me a convert the last time she was visiting me in Philly. She blended up a batch of her home made hummus for me to dip with carrots and then a few other flavors for me to use with the kebabs she brought. My oh my, trust me when I say, its WAY better. Silver lining is, its almost as easy/quick as opening the store bought container.
Tahini (see it wasn’t JUST for that shaved brussels sprout recipe, you silly non-believers)
So yea you get the point, there are multiple flavors, but even the original or base flavor is so yum! It’s also a nice way to use up anything you may have going bad. I always have cilantro leftover from my chimichurri sauce recipe or who doesn’t always seem to have an avocado that went from firm to ripe too fast? So throw it in the hummus and get to snacking! As you know hummus is also a good/healthy sub for mayo in wraps and sandwiches. Plus, recently, I ate a hummus stuffed omelet at this French/Lebanese brunch spot (shout out to Cafe La Maude) that rocked my world. So yeah, make some, you won’t be disappointed.
Lately, I have altered my eating habits a ton and am doing smaller portions, more frequently in order to keep my metabolism working. Now, this isn’t a dietician or preachy post but I have been feeling a lot healthier and been dropping weight – so look into it as it might be something that suits your lifestyle.
Anyway I digress, because there is a point to my babble. TAPAS! Yes! That’s right, we have posted a few tapa recipes but this one is more about the delish Spanish sauce that is typically served with tapas. I know there is a place in Philly (shout out to Amada) that serves this with their ham croquettes. I’ve also had it with just a baguette, or on top of a tortilla (Spanish omelet). It’s so yummy and versatile and not heavy. It’s typically made in the Catalonia region of Spain (which for all of you that are geographically challenged, think Northern/Eastern Spain). So tasty, I had to recreate it for you all, see below and enjoy!
1/4cup marcona almonds, toasted
1 (12-ounce) jar roasted red peppers, drained
3 tbsp olive oil
2tbsp sherry vinegar (PS I didn’t have any so I subbed with red wine vinegar, same same).
1 (15-ounce) can fire roasted tomatoes, drained, about 1 1/3 cups
1/4 tsp cayenne pepper
1slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces
1large clove garlic, grated (I did 2 because I’m a Vampire at heart)
Kosher salt and freshly cracked black pepper
Puree in food processor, and EAT!! on anything and everything. Great with grilled veggies or meats. Now get outside and enjoy before its too cold!
Listen, bikini season is over and there is a chill in the air…I say we have an ooey gooey decadent dinner! Some good old stick to your ribs (And maybe love handles) comfort food. These chicken and cheese enchiladas have even won over a non-Mexican food lover like myself! Hope you enjoy & remember to post pictures with the #damndelish tag!
3 tbsp. butter (I know that’s a shit ton, I didn’t say this was diet friendly)
8 oz. of sour cream (keeps getting better 😛)
3 tbsp. flour
2 cups of chicken broth
Hot sauce (I did a couple of splashes of the Chalula’s chili garlic)
Onion powder (optional, I’m just a seasoning whore)
Garlic powder (optional again, just going for robust flavor)
1 bag of shredded Mexican cheese (think Colby jack, Monterey jack, etc.)
1 shredded rotisserie chicken
1/2 – 1 cup of salsa – eyeball the salsa, its not apart of the original recipe and I just added it to the chicken & cheese mixture. (Note on what kind to use: preferably one that is low in water content and packed with onions & green chilies. I don’t want to brand plug anyone, but I think Rotell’s tomatoes & chilies, again not name dropping #jussayin’.)
Chopped black olives (I left these out, but some people commented on the original recipe that they added them. I might try it next time.)
Mix the shredded chicken, half the cheese, and the salsa and set aside. In the mean time start the roux of the butter and flour. Stir in the chicken broth to loosen the sauce up. IMPORTANT, let this cool before folding in the sour cream. IF you don’t, it will curdle the sour cream, essentially: sauce is ruined. Anyway while the sauce is cooling pre sour cream, you can assemble the enchiladas in you oven safe pan. Fill the tortillas with the mixture evenly, roll, and lay seam side down in a line.
Bake at 350 degrees for 20 minutes and then broil for 3 minutes, be careful not to burn. Note: Let it cool before serving.
I had this at a new years eve party and its almost March and I am still thinking about it. I have problems I know. Anyway, I hit my buddy up and asked him how he made it and he turned me to this cool site. They have all sorts of recipe ideas so I went ahead and made these for a dinner party. Came out so yum, but two tips I have is to make sure the artichokes are properly dried (I had water squirt out when I bit into it, not cute and very hot!) My other tip is also in regards to moisture, make sure the chilies are dried from adobo sauce because the seeds have a lot of heat and you don’t want to over power the aioli, just give it a kick. Anyway, here is the party appetizer that will taste like a party in your mouth!
2 (14 ounce) jar/can of whole artichoke hearts
10 slices bacon, halved crosswise
1/2 cup shredded Parmesan cheese
1/2 teaspoon black pepper
Dipping Sauce aka Chipotle Aioli
3/4 cup mayonnaise
1 clove garlic, minced or grated (I did 2 because I’m crazy and LOVE garlic)
1 teaspoon honey
1 whole canned chipotle chiles in adobo, minced
*photo from Tablespoon, where this recipe idea originated from.
Preheat oven to 400 degrees F. Then set up the bacon strips on a baking sheet lined with foil. Sprinkle the bacon with Parmesan. Place the artichoke heart in the center of each bacon strip. Wrap the bacon around the artichoke and, if you are clumsy and cant wrap then feel free to secure the bacon with a toothpick. Sprinkle the bites with a little Parmesan and pepper. Bake for 45 minutes, or until bacon is crispy. Meanwhile combine the mayo, garlic, honey, minced chipotle chiles and a pinch of pepper in a medium bowl. Stir until combined and smooth. Transfer to a dipping bowl and place in the fridge until ready to use.