Callin' for the Cauliflower!

Cooked cauliflower is not something I make often. I love it raw in a salad or on a veggie platter, but the only time I really eat it cooked is if a restaurant has steamed it into the "vegetable of the day" side item. I have seen some of the low carb books include a recipe for faux mashed potatoes using steamed cauliflower but I have never attempted that (yet). In this dish, the cauliflower really doesn't have a taste..it takes on the nutty flavor of the browned butter and is very bulky and filling. Always good with a vegetable.

When I found this recipe from Martha Stewart I have to be honest, it looked easy and I had all the ingredients in my pantry so it meant I didn't need to go to the grocer on my way home. Let me correct that..I THOUGHT I had everything...the croutons that I had in the back of the closet forever were missing. Luckily, I had a baguette in the freezer so I put that in my food processor and followed the instructions for toasting the crumbs.

Now, before you have a heart attack looking at the butter that is in the dish..remember! You are not eating the entire dish. This will serve 4 people and I had leftovers for 2 lunches. It is all about portion control in my mind.  I also use Dreamfields Pasta which is a low carb/ high fiber pasta. There are other brands out there, but I think Dreamfields tastes great!

Enjoy!


Linguine with Cauliflower and Brown Butter

3/4 cup packaged croutons or 3 slices stale bread
6 1/2 tablespoons butter
1 medium cauliflower (2 1/2 pounds), cut into florets
Coarse salt and ground pepper
1 pound linguine
10 fresh sage leaves or 1/2 teaspoon dried sage
1 shallot, minced
3/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan, plus more for serving

Directions

1.Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)

2.In a large skillet, melt 1 1/2 tablespoons butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt; saute, 15 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.

3.In a large pot of boiling salted water, cook linguine until al dente ( when you bite it, it should sort of still have a firm center), about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.

4.In pasta pot, melt remaining 5 tablespoons butter over medium heat. Stir in sage and shallot; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine. Add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.

Jelly Chops?

Preserves, Jelly..same thing. I don't cook pork very often. I guess I should because it is the other white meat, but I honestly don't think about pork too much...I am a red meat girl.


But this was a recipe that sounded good and Rick is always game to try anything once.


Personally, I have cut back on the soy sauce in later preparations. I find it too tart but I don't like it and never use it with Chinese food. If you don't mind the taste, you could probably leave as is.


Living in Florida, I am spoiled that produce is always available..if fresh blackberries are not in season or unreasonable, you can use frozen or just leave them out all together.




The picture is from the iphone..so not really a beauty shot.




Ingredients
1 1/2 pounds boneless pork loin chops (3/4-inch thick)
2 teaspoons Montreal steak seasoning
olive oil cooking spray
1/4 cup blackberry preserves
1 tablespoon soy sauce
1 teaspoon lemon juice
dash cinnamon
dash curry powder
1 cup fresh blackberries (optional, rinsed)

Steps

1. Preheat grill. Sprinkle both sides of pork with steak seasoning. Coat both sides of pork with cooking spray; place on grill (wash hands). Close lid (or cover loosely with foil).
2. Grill 4–5 minutes on each side or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
3. Combine remaining ingredients (except blackberries) in small saucepan. Bring just to boiling on medium, stirring occasionally, to liquefy preserves.
4. Cover and remove from heat.
5. Ladle sauce over pork chops and garnish with blackberries. Serve.

CALORIES (per 1/4 recipe) 300kcal; FAT 10g; CHOL 95mg; SODIUM 870mg; CARB 13g; FIBER 0g; PROTEIN 37g; VIT A 0%; VIT C 0%; CALC 2%; IRON 6%