boneless chicken recipes: October 2008

Scalloped Green Tomatoes ♥ Recipe

When do we eat green tomatoes? At the end of the season, just before the frost hits

Today's vegetable recipe: Thin slices of green tomatoes baked in a gratin dish with garlic and a small measure of cream and fresh Parmesan. Savory. Simple. Low carb.

When do we pick green tomatoes? Only when they're at risk of being lost to frost! This is the lesson learned early this summer, when I thought I was being oh-so-smart about getting 'out ahead' of green-tomato fans with Old-Fashioned Green Tomato Pie. Ha! My pal StephenCooks -- who, sadly, has lost his yen for blogging -- gently wrote, "In my world, the only time I make anything from green tomatoes is when the first frost threatens ... a farmstand operator told me that she never sold a green tomato before October until that movie made people want them 'out of season'."

Oops. From now on, green tomatoes at the end of the growing season, okay?

FAITHFUL READERS may recognize a pattern: few new recipes during the month of October. For the third year in a row, October is the time when I test Thanksgiving recipes for publication in November -- and honestly, it's hard to keep up with both. Stir in a couple of so-so recipes not worth sharing and, well, October has been a slow month for new vegetable recipes from A Veggie Venture. But never fear November will be fabulous -- may I say so, myself?! -- with a few treats and surprises. Stay tuned!

SCALLOPED GREEN TOMATOES

Hands-on time: 10 minutes
Time to table: 60 minutes
Serves as many as needed

A garlic clove
Butter or bacon grease for the gratin dish

Green tomatoes, if small, allow 1 - 2 per person
Fresh garlic
Salt & pepper
Cream or half 'n' half (half milk, half cream)
Freshly grated Parmesan

Preheat oven to 350F or 375F or even 400F. (Tonight I set temperature at 375F to cook along with Hoisin & Honey Pork Tenderloin.) Rub the gratin dish with the cut side of a garlic clove. Grease well.

Slice tomatoes thin and arrange a first layer in the gratin dish. Season with salt and pepper, top with a little Parmesan, drizzle with cream. Repeat until dish is filled. Bake for 45 - 60 minutes, until tomatoes are cooked. Serve immediately. Enjoy!

NUTRITION ESTIMATE
Per Serving (assumes 6 ounces green tomatoes, 1/4 ounce Parmesan and 2 tablespoons cream): 188Cal; 15g Tot Fat; 9g Sat Fat; 48mg Cholesterol; 142mg Sodium; 8g Carb; 1g Fiber; 5g Sugar; 5g Protein; Weight Watchers 5 points

FAVORITE WAYS to COOK VEGETABLES in COLD WEATHER
~ Roasted ~
~ Puréed & Mashed ~
~ Casserole-d & Hot Dish-ed ~

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Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
© Copyright 2008

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Slow Cooker Peanut Soup ♥ Recipe

Today's soup recipe: An easy soup made with little more than peanut butter and chicken stock with a little rice for thickening. Will win no beauty awards but is surprisingly delicious and quite hearty.

With this recipe for peanut soup, I'm stretching the idea of 'vegetable'. Peanuts are, of course, not vegetables but legumes -- though they are not nuts, they're seeds of a small bush and actually -- did you know? I didn't! -- grow below ground.

Starting off, I had little hope for this soup, it tasted pretty flat. But after a few hours in my new programmable slow cooker, wow, what a change, the flavors really developed. Don't skip the jalapeños and red pepper flakes, they're needed to offset the peanut creaminess.

It is rich so for those watching calories, plan on a half cup serving and a big salad for lunch or supper.

SLOW COOKER PEANUT SOUP

Hands-on time: 20 minutes
Time to table: 6 - 7 hours
Makes 6 cups

1 tablespoon olive oil
1 yellow onion, chopped
2 ribs celery, chopped
1 jalapeño, minced
1/4 cup uncooked rice
5 cups chicken stock (I used homemade)

1 cup peanut butter
1 cup chicken stock (I used homemade) '

ADD for LAST HOUR of COOKING
1/4 teaspoon red pepper flakes
1 jalapeño, minced
Kosher salt to taste

In a large skillet, heat the oil on MEDIUM HIGH til shimmery. Add the onion, celery and jalapeño as they're prepped, stirring to coat with fat, and cook til just beginning to turn golden. Transfer to the slow cooker. Add the rice and 5 cups chicken stock. Stir together peanut butter and 1 cup chicken stock, add to the slow cooker. Cover and cook on LOW for 5 - 7 hours. (In my slow cooker, 6 was perfect.) Stir in the red pepper flakes, the second jalapeño and salt. Cook on LOW for 1 hour.

NUTRITION ESTIMATE
Per 1/2 Cup: 165Cal; 12g Tot Fat; 2g Sat Fat; 0mg Cholesterol; 573mg Sodium; 10g Carb; 2g Fiber; 3g Sugar; 7g Protein; Weight Watchers 4 points

TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from The Gourmet Slow Cooker: Volume II, Regional Comfort-Food Classics by Lynn Alley

MORE RECIPES with PEANUT BUTTER
~ Holy Slaw from Kitchen Parade ~
~ Beans with Peanut Butter & Soy Sauce ~
~ African Pepper, Tomato & Spinach Soup ~

~ more soup recipes ~
~ more slow cooker recipes ~
(yes, it needs way more, look for new recipes all winter!)

THANK YOU for the FEEDBACK! Earlier this month, with that gorgeous recipe for One-Skillet Cauliflower with Cheese Sauce, I asked a question of throngs of new readers and legions of long-time readers, "What kind of recipes are you looking for here on A Veggie Venture?" The answer? "More of the same" -- but more recipes for Weight Watchers and slow cookers, also more main dishes, especially vegetarian suppers. Luckily, these sections of the Recipe Box aren't empty, but thanks to your feedback, look for more.

FROM A VEGGIE VENTURE
~ Weight Watchers recipes (just zero, one, two points) ~
~ Slow Cooker recipes ~
~ Main Dish recipes ~
~ Vegetarian Supper recipes ~

FROM KITCHEN PARADE
~ Weight Watchers recipes (sorted by points) ~
~ Slow Cooker recipes - coming soon! ~
~ Main Dish recipes ~
~ Vegetarian & Vegan recipes ~

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Autumn Slaw with Apples & Bacon ♥ Recipe

Today's coleslaw recipe: A cabbage slaw with apples, chives and bacon stirred in. Low carb. Weight Watchers 0 points.

Do you belong to the Bacon Club? You know, where members sign onto the idea that everything -- everything -- tastes better with bacon? You know, like Candied Bacon Ice Cream and Breakfast Cookies and Bacon Chocolate Chip Cookies and Dark Chocolate & Bacon Cupcakes, even Bacon Vodka and a Bacon & Marmalade Sandwich or Bacon Cheddar Cream Cheese Icing. I'm not kidding.

Sign me up. This coleslaw was so-so ho-hum tasting without the bacon but moved into gobble-it-up territory once the bacon was stirred in.

[Note to Vegetarians]

AUTUMN SLAW with APPLES & BACON

Hands-on time: 20 minutes
Time to table: 20 minutes
Makes 7 cups

DRESSING
3 tablespoons apple cider vinegar
1/2 tablespoon red wine vinegar
1-1/2 tablespoons olive oil
1-1/2 tablespoons water
1 tablespoon honey
1 teaspoon kosher salt
Red pepper flakes to taste

SLAW
1 shallot, minced
2 tablespoons chopped chives
2 ribs celery, sliced thin on the diagonal
1 tart apple, quartered, cored, sliced
6 cups chopped cabbage (some red cabbage would add good color)
1/4 cup cooked bacon pieces

DRESSING: Whisk together.

SLAW: Mix and toss with dressing.

NUTRITION ESTIMATE Per Half Cup: 32Cal; 1g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 210mg Sodium; 7g Carb; 2g Fiber; 5g Sugar; 1g Protein; Weight Watchers 0 points (note: this is one of those funny recipes where small quantities of rich ingredients like bacon are split among many servings thus add up to only small calories and points)

TODAY'S VEGETABLE RECIPE INSPIRATION
A privately published cookbook of nothing but coleslaw and potato salad recipes, lent to me by my dear friend Linda. Thanks, Linda!

KITCHEN NOTES

The bacon gets soggy if left in the slaw so unless it's going to be consumed all at once, you might mix the bacon into just what will be eaten on the spot.

VEGETABLES in the MORE BACON CLUB
~ Cauliflower with Pancetta, Capers & Parmesan ~
~ Broccoli with Pancetta & Parmesan ~
~ Brussels Sprouts with Pancetta & Garlic ~
~ Twice-Baked Potatoes ~
~ Baked Bacon from Kitchen Parade ~

~ more bacon recipes ~
~ more coleslaw recipes ~
~ more cabbage recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~

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Save $5 at Whole Foods Through October 22

No recipe right now but I'm going to go out on a limb here -- won't many of us be happy to save $5 after spending $25 on groceries?

If so, don't miss this downloadable coupon from Whole Foods that's good for one purchase a day per customer through October 22. (Me? I'm off to buy ink for my printer. I wonder if there's a coupon for that!)

How did I learn about Whole Foods' offer? I 'follow' Whole Foods on a service called Twitter. You can, too and if you like, you can follow me on Twitter too.

DISCLOSURE: For anyone who's wondering, I have no relationship with Whole Foods (except as a regular occasional customer) and get no compensation from Whole Foods to share this information. They don't even know I'm doing it! But as you know, I'm committed to helping people save money on groceries and if you already shop at Whole Foods, this is a great offer.

ASIDE: Whole Foods recently sponsored a budget meal challenge for food bloggers. Several of my blogging friends were finalists -- see the finalist recipes from Karina's Kitchen, Steamy Kitchen and SugarLaws. They look both healthful and perfect for tight grocery budgets.

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

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Peperonata with Potatoes ♥ Recipe

'Peperonata' is the classic Italian dish made from peppers, onion, tomato and potatoes. Served warm or at room temperature. Vegan.

What is peperonata? It's an authentic Italian side dish that starts with peppers and onion and then -- as these things go -- is guided by personal taste and family tradition.

This version comes from Red, White, and Greens: The Italian Way with Vegetables by Faith Willinger who writes that peperonata with potatoes is traditional in Tuscany.

Since peperonata is served at room temperature, it's a good make-ahead side dish, also a good dish to carry to a potluck or picnic. I found it most satisfying, so did my taste testers who were as hungry as bears after splitting firewood for several hours!

REMINDER FOR GARLIC LOVERS When do we plant garlic? In the fall, in the middle of October in Missouri, for harvest by about the 4th of July. Here's how to grow garlic at home.

PEPERONATA with POTATOES

Hands-on time: 20 minutes plus occasional attention to stir
Time to table: 50 minutes if served hot, more to serve at room temperature
Make 3 cups

3 tablespoons olive oil
1 large red onion, diced
2 garlic cloves, minced small
12 ounces red peppers (I used thin-skin Anaheim peppers), cut in strips or diced
8 ounces potatoes, skins left on, diced
1 tomato, seeds scooped out
Salt & pepper to taste

In a large pot, heat the oil on MEDIUM HIGH til shimmery. Add the onion and garlic as they're prepped, cook gently until softening but not browning, about 10 minutes. Add the remaining ingredients and let gently cook until the potatoes are done, 20 - 30 minutes. (There should be enough liquid expressed from the peppers to cook the potatoes. But if not, add a tablespoon or two of hot water.) Taste and adjust seasoning. Serve warm or at room temperature.

NUTRITION ESTIMATE
Per Half Cup, made with 3 tablespoons olive oil: 143 Calories; 7g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 11mg Sodium; 19g Carb; 2g Fiber; 17NetCarb; 7g Sugar; 2g Protein; Weight Watchers 3 points

ALANNA's TIPS & KITCHEN NOTES

Peperonata is often served as an appetizer spread on bread. If this is your plan, I'd suggest dicing both the peppers and the potatoes quite small, so they'll spread more easily.

Three tablespoons is a lot of oil to cook vegetables in, at least for A Veggie Venture! Still, this was completely delicious and I'd make it the same way again. Still, if you want to reduce the oil, I think it would be very good but you'd likely need to add some water to have enough liquid to cook the potatoes.

A Veggie Venture - Printer Friendly Recipe Graphic

MORE BELL PEPPER RECIPES

~ Stuffed Peppers ~
~ Grilled Pepper & Tomato Salad ~
~ Mixed Fruit & Vegetable Salad ~
~ more bell pepper recipes ~
from A Veggie Venture

~ Grilled Pepper Salad ~
~ Green Chili Sauce (Salsa Verde) ~
~ Red Pepper Crostini ~
~ more bell pepper recipes ~
from Kitchen Parade

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Sweet 'n' Sour Cabbage ♥ Recipe

Today's vegetable recipe: Cooked cabbage in a sweet and sour sauce with ground caraway. Inexpensive to make and filling. Traditional fare from Eastern Europe.

VEGETABLES ARE NOW COOL American readers, check the produce section in your local supermarket -- there will be new labels, 'COOL labels' they're called, where COOL stands for Country of Origin Labeling. The 2002 Farm Bill requires that food retailers (groceries, not restaurants) begin labeling the source of many foods, including produce and many meats, beginning September 30th of this year. So now we'll know -- if we want to -- that October's asparagus comes from somewhere in South America and August's oranges from southern Africa. (More about COOL on BlogHer, September 30: The Day Your Grocery Store Gets Cool.)

My own observation is that the stores are labeling vegetables, but in different ways. If a bunch of beets, say, has a twist tie, the label's on the twist, so very hard to get to. If the corn is wrapped in plastic, the label's there. If the produce is loose, loose onions say, then there's a label near the price. I fear, however, that diligence will be lax, unless we consumers choose to pay attention and prod our grocers to get it right. When I asked a produce stocker this week about the labels, his answer was, "Labels? I've been on vacation. Organic vegetables are fresher." (Hmm, alot like politicians, answering another question, not the one that was asked.)

What are you seeing for labels? Do you care? Will labels affect your buying decisions?

CABBAGE IS COOL, TOO Whole generations refuse to eat cabbage, after eating nothing but cabbage during hard times. Well, hard times are here and at $.69 or less a pound, cabbage is a great choice for frugal grocery shoppers.

The recipe for Sweet 'n' Sour Cabbage was inspired by a recent meal at the Westchester Inn in Chicago, which serves up Bohemian / Czech food, delicious stuff, including rabbit in a sour cream gravy. Talk about a feast: for $10 - $13, an entree comes with a soup or tomato juice; dumplings or potatoes; sauerkraut; a vegetable or sweet 'n' sour cabbage; bread and butter; coffee and strudel for dessert -- and on the weekends, a complimentary glass of wine! I'm stuffed, again, just seeing the list! I loved the sweet 'n' sour cabbage and couldn't wait to get home to re-create it.

SWEET 'N' SOUR CABBAGE

Hands-on time: 15 minutes plus occasional stirring
Time to table: about 30 minutes
Serves 6 for OPTION ONE, serves 4 for OPTION TWO

OPTION ONE
Salted water to cover
1 pound cabbage, cut in wedges
1/2 pound carrots, peeled and cut in chunks on the diagonal

Bring the water to a boil. Add cabbage and carrots and cook until done. Drain. If you like, chop the cabbage into bite-size pieces. Set vegetables aside while making the sauce.

OPTION TWO
1 tablespoon bacon grease (or olive oil or another fat)
1/2 an onion, chopped
1 pound cabbage, chopped in 1-inch pieces

In a large skillet, heat fat til shimmery on MEDIUM HIGH. Add onion and cabbage as they're prepped, stirring well to coat with fat. Cook until soft, stirring often.

SWEET 'N' SOUR SAUCE
1 tablespoon bacon grease or butter (if using OPTION TWO, omit this)
1 tablespoon flour
1 tablespoon sugar
1/4 teaspoon ground caraway
1 cup skim milk
2 tablespoons white wine vinegar
Salt & pepper to taste

For OPTION ONE: In a saucepan or the drained cabbage cooking pot, heat the bacon grease or butter until shimmery on MEDIUM. Stir in the flour, sugar and caraway and let cook for a minute or two (this cooks out the flouriness). A tablespoon at a time, add the milk, stirring in each tablespoon before adding another. Stir in the vinegar. Stir in the cooked cabbage and carrots, warm through. Stir in salt and pepper. Let cook for another 5 - 10 minutes. Serve.

For OPTION TWO: Sprinkle the cabbage with flour, sugar and caraway, stir to coat and let cook for a minute or two (this cooks out the flouriness). A tablespoon at a time, add the milk, stirring in each tablespoon before adding another. Stir in the vinegar. Stir in salt and pepper. Let cook for another 5 - 10 minutes. Serve.

NUTRITION ESTIMATE
OPTION ONE, Per Serving: 89Cal; 2g Tot Fat; 1g Sat Fat; 4mg Cholesterol; 62mg Sodium; 17g Carb; 3g Fiber; NetCarb 14; 7g Sugar; 3g Protein; Weight Watchers 1 point

OPTION TWO, Per Serving: 110Cal; 3g Tot Fat; 1g Sat Fat; 4mg Cholesterol; 62mg Sodium; 17g Carb; 3g Fiber; NetCarb14; 8g Sugar; 4g Protein; Weight Watchers 2 point

KITCHEN NOTES

I made this twice, cooking the cabbage with two different techniques. The first time, I cooked cabbage wedges and carrot pieces together in well-salted water. The second time, I sautéed chopped cabbage in bacon grease in a skillet. I like the relative cooked-ness (is that a word?!) of the first technique, also the color from the carrots. But I'm biased toward one-pot vegetable recipes, easier on the clean-up. So. Either one will work, cook's choice.

Don't skip the caraway, it really adds.

The cabbage reheats beautifully so could easily be made ahead for serving later or another day.

MORE CABBAGE RECIPES
~ Cape Breton Cabbage ~
~ Swedish Red Cabbage ~
~ Peasant Cabbage Tomato Soup ~
(Just this week, a reader wrote this about the soup, "I know this is an old thread, but I just stumbled upon it, and made my first ever pot of cabbage soup tonight. I will admit I was skeptical at the sparse list of ingredients, but I was proved wrong. Mmmmm, tasty! My husband, who is soup-picky, really enjoyed it too. Lovely blog. Thanks for sharing." Thank YOU, Rachel!)

~ more cabbage recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~

RECIPES from KITCHEN PARADE
~ At Last! Black Bean Soup ~
~ Cheese Puffs tiny make-ahead appetizers ~
~ Green Chili Sauce & Green Chili Burgers ~
~ Estonian Apple Cake ~
~ Molasses Cookies with Molasses Ice Cream ~

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Pumpkin Dip Recipe ♥

An easy-easy recipe for pumpkin dip, just cream cheese, pumpkin and spices. As dips go, unusually healthy with a high proportion of pumpkin to cream cheese and sugar. Low carb.

~recipe & photo updated 2010~

October 1, my hometown farmers market makes a magical transformation: the row of farmstands becomes a pumpkin patch playground, the perimeter lined with hay bales. Little ones play bumper tractors as the moms and grandparents look on, often recording the squeals of delight. Out front is a pile -- more of an engineering feat, really -- of many-sized pumpkins, minis to mammoths. When my Lady Dog was a puppy and teaching me to heel, the farmers market water spigot was a frequent destination. During that first October, as we approached, she would warily eye the pumpkin pile, the bulbous shapes, the alarming color, sensing I always figured, the frightening faces of the pumpkins' inner jack o' lanterns. Mustering bravery, she would bark -- furiously, wildly -- pulling at the leash to attack the vicious orange creatures. Isn't October grand?

I thought about Lady's fear of pumpkins while throwing the ingredients for this easy-easy pumpkin dip into the food processor -- wishing I'd taken the time to roast a whole pumpkin. But then, tasting the dip -- it's delicious! -- I was just as happy to use the oh-so-convenient canned pumpkin.

The recipe comes from Margie, one of my OCHER-Yaya friends, who suggests serving it with Granny Smith apples and ginger cookies. Me, I'd love it schmeared onto a bagel or a slice of my forever-favorite recipe for pumpkin bread. I even stirred a spoonful into my morning oatmeal: excellent! Unlike some pumpkin spreads I've tasted, this one really tastes like pumpkin, that's a good thing!

PUMPKIN DIP

Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 3 cups

16 ounces canned pumpkin
8 ounces cream cheese
1 teaspoon pumpkin pie spice
Powdered sugar (or another sweetener, see NOTES) to taste

In a food processor, mix the pumpkin, cream cheese and pumpkin pie spice until smooth. Add sugar to taste until desired sweetness is reached.

ALANNA's TIPS & KITCHEN NOTES

Be sure to get 100% pumpkin, not pumpkin pie mix which is already spiced and sugared.

For cream cheese, I nearly always choose the lower-fat neufchatel (how to pronounce neufchatel). It's a winner, there's no telling the difference. (To my taste, the no-fat cream cheese is gummy and vile and is to be avoided at all cost!)

Pumpkin pie spice is a common spice blend but it's so easy to mix your own, there's really no reason to shell out the money. For this recipe, I used 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger.

The original recipe called for 2 whole cups of sugar, which would have made this sweet-sweet-sweet and almost an icing; it also explains why the original recipe also called for thinning the dip a bit with orange juice. Margie recommended using less sugar so I started with just 1/4 cup of sugar. I'd have been happy to stop here but my taste testers asked for another 1/4 cup -- this makes it slightly sweet but lets the pumpkin flavor itself come through. 2010 Update: I used sorghum as the sweetener, maple syrup would work too.

NUTRITION ESTIMATE
Per 2 tablespoons, assuming low-fat cream cheese and 1/2 cup powdered sugar: 36Cal; 2g Tot Fat; 1g Sat Fat; 5mg Cholesterol; 73mg Sodium; 4g Carb; 1g Fiber; 3g Sugar; 1g Protein; Weight Watchers 1 point (technically .5 points)

Per 1/4 cup, assuming low-fat cream cheese and 1/2 cup powdered sugar: 73Cal; 3g Tot Fat; 2g Sat Fat; 10mg Cholesterol; 147mg Sodium; 9g Carb; 1g Fiber; 5g Sugar; 2g Protein; Weight Watchers 2 points (technically 1.5 points)

IT's PUMPKIN PATCH TIME!
~ Pumpkin Bars ~
~ Stuffed Pumpkin with Apple & Cranberry ~
~ Whole Pumpkin Baked with Custard ~
~ more pumpkin recipes ~
~ more recipes for dips & spreads ~
from A Veggie Venture

~ Autumn Pumpkin Bread ~
~ Pumpkin Cheesecake Bars ~
~ Pumpkin Bread Pudding ~
~ more pumpkin recipes ~
from Kitchen Parade

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One-Skillet Cauliflower with Cheese Sauce ♥ Recipe

An easy way to cook cauliflower with a cheese sauce, all in the same skillet

Today's vegetable recipe: "Just in time for Thanksgiving" (what?!), fresh cauliflower cooked in milk that thickens into a cheese sauce. Finished with cheesy bread crumbs under the broiler.

Now please, no heart attacks, but there are only twelve more planning days til Thanksgiving -- if you celebrate Canadian Thanksgiving on October 13, that is, which many readers of both A Veggie Venture and Kitchen Parade do and I intend to this year, in long-distance communion with my Canadian family.

So Canadian or American, there's no time like the present to start thinking about the stars of the Thanksgiving table -- what, you think that'd be a turkey? -- the vegetables. Long-time readers know that I go all out to share ideas for Thanksgiving vegetable recipes, loading up all the best recipes, crowd pleasers that can be prepped beforehand, then finished just before Thanksgiving dinner.

This cauliflower is so good, heavens, don't wait til Thanksgiving to make it. (If need be, tell yourself that you just might need to 'practice' once or twice. Not that practice is really needed, this is dead easy, but just, you know, to taste test.)

THANK YOU, READERS!
In recent weeks, vegetable lovers have been subscribing to A Veggie Venture in droves! Welcome! With any luck, one or two new recipes a week will provide just the inspiration new readers are seeking, perhaps new ways to cook our favorite vegetables? perhaps an occasional nudge to try a new vegetable?

Lest I forget: Thank you to long-time readers, it's humbling, truly, that home cooks invite me into their kitchens. Occasionally an e-mail will start, "I've been reading your recipes for years."How did that happen?! But yes, this site goes way back to 2005 and has become a huge collection of vegetable recipes.

If you would, let me know via a quick e-mail or a comment, what you'd most like to see in the coming months. More of what? Less of what? More slow cooker recipes? More Weight Watchers recipes? More vegetarian suppers?

Hint: If you're looking for a particular recipe here, check out Five Ways to Find the Perfect Recipe. Feeling overwhelmed by all the choices? Check out just the favorite vegetable recipes.

In the spirit of Thanksgiving: I thank you all.

ONE-SKILLET CAULIFLOWER with CHEESE SAUCE

Hands-on time: 20 minutes
Time to table: 35 minutes
Serves about 6 for every-day, more for bigger meal

CAULIFLOWER
1-1/4 cup skim milk
1/2 teaspoon kosher salt
1 head fresh cauliflower, outside leaves removed, core removed in a large V, sections cut into bite-size florets of roughly the same size (for even cooking)

CHEESE SAUCE
1/4 cup skim milk
2 tablespoons flour
1/2 cup (2 ounces) sharp cheddar, grated
1 teaspoon good mustard such as Dijon
1 tablespoon chopped fresh chives (mostly for color)
1/4 teaspoon white pepper

TOPPING
1/2 cup panko (Japanese bread crumbs) or whole wheat bread crumbs
1/4 cup (1 ounce) sharp cheddar, grated
1/2 teaspoon olive oil

CAULIFLOWER In a large oven-safe skillet, heat the milk and salt on MEDIUM HIGH. Add the cauliflower as soon as it's prepped (the milk won't cover the cauliflower so place the stems down since they are more dense and take longer to cook), cover and bring to a boil. Let simmer for 10 - 15 minutes until the cauliflower is nearly fully cooked. (Slip a knife into the center of a stem, if it goes in easily, it's done.)

CHEESE SAUCE While cauliflower cooks, in a small bowl, whisk together the 1/4 cup milk and flour until smooth. Once the cauliflower is cooked, push the cauliflower to the side of the skillet. Slowly whisk the flour into the milk in the center of the skillet (it will start to thicken right away, just keep whisking). Stir in the remaining cheese sauce ingredients and let cook a minute or two, stirring occasionally to evenly distribute the cheese sauce. (If making ahead, transfer to a refrigerator dish and refrigerate until just before serving. Return the cauliflower to a skillet to warm through.) If you like, transfer hot cauliflower to an oven-proof serving dish, otherwise continue with the oven-safe skillet.

TOPPING Turn on the broiler, with a rack about six inches away from fire. Mix the topping ingredients and sprinkle across top of cauliflower. Put under the broiler to broil for 5 - 10 minutes or until topping begins to brown a little. Serve immediately.

TO PREP AHEAD
DAY BEFORE

Assemble the panko topping. Cover and refrigerate.
MORNING OF

Cook the cauliflower and cheese sauce. Cover and refrigerate.
BEFORE DINNER

Warm through in a skillet. Transfer to oven-safe serving dish. Top with crumbs and put under the broiler until beginning to brown.

NUTRITION ESTIMATE
Per Serving (Assumes 6): 142Cal; 5g Tot Fat; 3g Sat Fat; 15mg Cholesterol; 306mg Sodium; 16g Carb; 3g Fiber; 3g Sugar; 8g Protein; Weight Watchers 3 points (technically 2.5 points but I round up)

TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from Eating Well

KITCHEN NOTES

For every-day, it would be fine to cook and broil the cauliflower in the same skillet. I didn't for the photograph here, the sides of the pan got a little mucky looking, not good for a food blogger working on her photography skills! But do, to save the extra dish.

In smaller serving dishes, this cauliflower reheats beautifully in the microwave.

MORE THANKSGIVING CAULIFLOWER IDEAS
~ Cauliflower Cream ~
~ Cauliflower Tomato Medley ~
~ Creamy Cauliflower Gratin ~

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Pages

SCALLOPED GREEN TOMATOES

SLOW COOKER PEANUT SOUP

AUTUMN SLAW with APPLES & BACON

PEPERONATA with POTATOES

SWEET 'N' SOUR CABBAGE

PUMPKIN DIP

ONE-SKILLET CAULIFLOWER with CHEESE SAUCE