Cauliflower Mac & Cheese

CAUTION!! ~ do NOT make this mac & cheese if you are on any kind of low fat, low cal diet. 
That being said... it is luxurious, cheesy goodness, and you should TOTALLY make it soon!

Mac & Cheese.  The quintescential American dish.  Children love it.  Adults love it.  Really, who doesn't love a big bowl of mac & cheese.  Even better when its made with Bacon (!!! pork fat rules!) and three different types of cheese.  You could use any cheeses you like.  But, I do recommend using at least one sharp cheese, like a cheddar.  And, take the extra couple minutes to shred your own cheese.  Once you do, you'll never go back to the pre-shredded.  Trust me.

I guess if we wanted to be technical, I should call this recipe "Pipette and Cheese".  I just like to use a noodle with a bit more of a fun side that plain old macaroni.  And these little pipette fit the bill!  You will definitely want a short pasta that is tubular to catch lots of cheese sauce inside.

What might make you feel slightly better about eating this?... it's got an entire head of cauliflower nestled in with the noodles and cheese.  I'm always looking for ways to get my girls to eat their veggies.  It amazes me how a 3 year old can sniff out a vegetable in anything!  From kids to adults, those who eat this will sing your praises, as they lick their plates clean.

Cauliflower Mac & Cheese:
(ever so slightly adapted from Williams-Sonoma)

1 1/2 cups plain bread crumbs
2 Tbl. butter, melted
2 Tbl. dried parsley or fresh is even better
salt and pepper, to taste
8 oz. nitrate free bacon, chopped
1 head cauliflower, cut into 1/2" florets (smaller if you really want to hide it)
3-6 Tbl. unsalted butter
1/4 cup flour
2 Tbl. white wine
3 1/2 cups whole milk
2 cups shredded fontina
2 cups shredded gouda
1 cup shredded sharp cheddar
1/8 tsp. cayenne pepper
1/8 tsp. freshly grated nutmeg
1/2 cup heavy cream
1 lb macaroni (or pipete) cooked al dente

In a small bowl, combine the crumbs with melted butter, parsley, salt and pepper.  Set aside

Preheat oven to 350 degrees.

In a heavy bottomed, 4 qt. pot, cook the bacon until crisp.  Remove to paper towel lined plate.

Pour out about half the bacon grease.  Then, dump in your cauliflower and cook for 10 minutes over medium heat, until it begins to get nutty brown and tender.  Add 1-2 Tbls butter if necessary.  Then, remove cauliflower to a bowl.  Deglaze the pot with a couple tablespoons of water, and pour it into the bowl with the cauliflower.

Wash the pot.  Then return it to the stove.  Melt 3 Tbl. butter over medium heat.  Whisk in the flour and cook for a couple minutes to form a roux.

Then, whisk in the wine and milk.  Let cook for a couple minutes until it begins to thicken some.  With a wooden spoon, stir in the cayenne, nutmeg, 2 tsp. course salt, 1 tsp. black pepper, cream and cheese.

Now let me just add a small side note:  This is what whole nutmeg looks like ~

Crazy, huh?!  Nutmeg is a nut before it's ground and packaged!  I highly recommend fresh, whole nutmeg.  The flavor surpasses the pre-ground.  And, it's shelf life is MUCH longer.  If you have a small grain microplane, it is very easy to grind whatever you need into your dishes.

Okay, back to business...

Stir in pasta, bacon, and cauliflower.  Top with breadcrumbs.

Bake for 30 minutes.  Throw together a nice, green salad and dinner is served!!

Oats & Honey ~ breakfast cookies

Do you ever need to grab breakfast in a hurry?.... I think we all have days like that.  If I can have something homemade AND in a hurry, its a double win.  These cookies are small, but they pack a big punch~ meaning, they really tide you over.

They don't taste like your typical oatmeal cookie~ made with whole wheat flour and flax, and natural sweeteners.  They are delicious and definitely taste like breakfast, not dessert.... even though they are cookies... C'mon who doesn't dream of having cookies for breakfast??!!

Oats & Honey Breakfast Cookies:

3 1/2 cups rolled oats
1/4 cup milled flax seed
1 1/4  cup whole wheat pastry flour
1/2 cup all purpose unbleached flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. apple pie spice (or cinnamon)
1 cup raisins (golden or regular ~ I like to mix them)
1 cup shredded, sweetened coconut
1 cup chocolate chips
1/2 cup honey
1/4 cup real maple syrup
1 cup unsalted butter, melted
2 tsp. real vanilla extract

In a large mixing bowl, whisk together oats, flax seed, flour, baking soda, salt and apple pie spice. Then stir in raisins, coconut and chocolate chips.

In a separate bowl, combine honey, syrup, melted butter and vanilla.  Pour over dry ingredients and stir to combine.

Roll dough into balls (about 1" in diameter) and place on a greased, or parchment lined cookie sheet.

Bake at 350 degrees for 14-17 minutes or until golden brown and firm to the touch.

Go ahead... Have a cookie for breakfast!  I won't tell on you :)

Orzo and Roasted Vegetable Salad

This salad....Oh, this salad.  It is one of my most beloved favorites.  I could almost break out in song when I think of it.  So colorful from the veggies, and so delicious.  I love orzo in salads ~ it feels like rice in your mouth, but is actually pasta!  Leave it to those Italians to come up with that grand idea! :)

This salad is definitely most beautiful and most tasty the day it is made.  But, it will keep well in your fridge for a couple days.  It is great all by itself.  Or, if you want to bump it up, place a grilled chicken breast on top, and dinner is served!

Orzo and Roasted Vegetable Salad
slightly adapted from Barefoot Contessa

1 zucchini, cut into 3/4" cubes
1 yellow pepper, cut into 1" dice
1 red pepper, cut into 1" dice
1 red onion, peeled and 1" dice
2 garlic cloves, minced
1/3 cup good quality olive oil
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 pound orzo pasta

Dressing:
1/3 cup freshly squeezed lemon juice (don't cheat here. You want FRESH lemon juice)
1/3 cup good quality olive oil
1 tsp. kosher salt
1/2 tsp. black pepper

To assemble:
4 green onions, minced
1/4 cup pine nuts, toasted
3/4 pound feta cheese, 1/2" dice (not crumbled)
10-15 fresh basil leaves, julienne or chopped

Preheat oven to 425 degrees.

On a large baking sheet, toss the zucchini, pepper and onion with garlic, olive oil, salt and pepper.  Roast about 40 minutes until browned, stirring once or twice.

Meanwhile, cook the orzo pasta in salted boiling water for 7-9 minutes.  Drain and transfer to a large serving bowl.

Add roasted veggies (scraping all their juices into bowl also), green onions, pine nuts, cheese and basil.

For the dressing, combine the lemon juice, olive oil, salt and pepper with a whisk.  Pour over salad and gently toss to coat.  Taste to check seasonings.  Add more salt and pepper if needed.

Serve at room temp. 

Easter Egg Nests

We visited a family farm a few days ago, and got to meet ten most precious little baby goats.  It was amazing how different each of them were.  I love Spring.  I love the new life everywhere you look ~ plants, animals.... ahhh.

And, this Sunday we will celebrate Easter, and the new life we can have because of the cross.  I try to make sure my kids know the real reason we celebrate Easter, but it's also nice to have some fun.  And these cookies are the perfect little treat for the kiddos.

They are super fast and easy to make.  A great one to enlist the help of the kids.  And, you can make the flavor to suit your individual taste!

Easter Egg Nests:

1 1/2 cups chips ( I used 1 cup semi sweet chocolate and 1/2 cup butterscotch)
1/2 cup peanut butter
1 bag chow mein noodles
Easter egg shaped candies, such as Reese's eggs, Peanut butter M&M's, or Whopper eggs

Dump noodles into a large mixing bowl.

In a small saucepan, melt the chips and peanut butter over low heat, stirring constantly.  Once completely melted, pour over noodles and stir til completely covered.

Spread a large sheet of parchment paper or wax paper, then begin to mound your balls of cookies.  Place 3 eggs in the center of each ball.

Let sit until firm. Enjoy!  These are really yummy :)