Archive for May, 2014

My Pin:
The Original Pin:
Rating: Very Good.


Twice Baked Cauliflower
Makes 6-8 servings
(Adapted from Kalyn’s Kitchen who adapted it from The Low Carb Gourmet)

1 large head cauliflower
4 oz cream cheese
1/2 cup sour cream
1/4 cup minced green onions (or chives)
1 1/2 cup freshly grated cheddar cheese
1 lb cooked ground beef

Preheat oven to 350*. Cut out the stem and core of the cauliflower. Dice the cauliflower into small pieces. Cook in a large pot of boiling, salted water until tender, but not overly soft. Drain well and mash, leaving some chunks. Mix in cream cheese, sour cream, green onion, half the cheese, and 3/4 ground beef.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with the remaining cheese and ground beef. Bake for 30-35 minutes or until hot and bubbly.

To Mix It Up:
We all really liked it this way, but if you’d like to add a twist, broccoli or kale would likely be good in this.


My Pin:
The Original Pin:
Rating: Good, but next time add more of everything but pasta.


Garlic Pasta Tomato Salad
(adapted from Big Sis, Lil Sis who adapted it from Sunset Magazine, June 2012)

1/2 cup extra virgin olive oil
3 6 garlic cloves, finely chopped or minced
3/4 tsp sea salt
1/2 tsp pepper
1 pint small cherry tomatoes, chopped
1 lb seashell pasta (medium or large)
1/2 cup Parmesan cheese, shaved (or mozzarella)
1/8 cup chives, chopped
1/2 cup thinly sliced fresh basil leaves

Combine oil, garlic, salt, and pepper. Simmer on a very low heat for about 5 minutes; being careful to not burn the garlic. Slice half of the tomatoes and stir them into the mixture. Simmer for another 5 minutes. Remove from heat. Place the other half of the sliced tomatoes into the mixture and stir. Let stand for about 30 minutes, stirring occasionally. (Raw tomatoes get juicy as they stand which helps create the sauce.)

Cook the pasta as the package directs in a large pot of salted water. When done, drain and dump into a large bowl. Drizzle the sauce over the pasta and mix. Add the cheese, chives, and all but 1 TBSP of basil. Stir and season with a little salt to taste. Chill in the refrigerator; stirring occasionally. Sprinkle the remaining basil on top and serve.

If you want to make this even easier, the original recipe from Sunset Magazine just tosses the garlic and tomatoes into a bowl to stand. Seeing as some people don’t enjoy raw garlic and pepper was added to this recipe, Big Sis Lil Sis wanted to try simmering them all together before letting it stand.


For Next Time:
– Simmer the oil, garlic, pepper, and salt, but not the tomatoes. Those I would just slice and let stand and then add to the oil mixture right before tossing with the pasta.
– Add more tomatoes, chives, basil, and cheese.