Broccoli- Cauliflower Casserole

I made this for Thanksgiving dinner and thought it was super delicious.  Its a vegetable indulgence, if you will....and I mean that in that its not necessarily low-fat.  But, its a great vegetable dish for a nice dinner because you can make it ahead of time and it can sit on the counter for a good amount of time while you pull the dinner together and still taste fresh and not soggy.  I didn't use the breadcrumb and butter topping (save the calories and time!) and it was still fantastic, so its not a necessary step.

Source

Broccoli-Cauliflower Casserole

Adapted from The Pioneer Woman

• 1 head (large) Broccoli
• 1 head Cauliflower
• 6 Tablespoons Butter
• 1/2 whole Medium Onion, Diced
• 2 cloves Garlic, Minced
• 1/4 cup Flour
• 2-1/2 cups Low Sodium Chicken Broth
• 4 ounces, weight Cream Cheese, Room Temperature
• 1/4 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Seasoned Salt, More To Taste
• 1-1/2 cup Grated Monterey Jack Cheese, More To Taste
• 1 Tablespoon Butter (optional)
• 1/3 cup Seasoned Breadcrumbs (optional)a

Preparation Instructions

Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.

In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.

(Optional topping) In a small bowl, stir together the breadcrumbs and melted butter. Set aside.

Mix and layer the broccoli and cauliflower in a large casserole dish. Pour on the cream sauce, then sprinkle on the cheese. End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.

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Latin Veggie Bowl

This is a homemade version of my very favorite meal at La Duni in Dallas. They also serve fried yucca and plantains on top (you can too, although the following recipe doesn't include it).   The flavors are really fresh and delicious.  Easy to make and extremely healthy and filling.  My kids loved it too!

Latin Veggie Bowl

From BrunchTime Baker

Cilantro Marinade

• 1 cup cilantro, lightly chopped
• 1 tablespoon fresh squeezed lime juice (or juice of half a lime)
• ¼ cup olive oil
• 3 cloves of garlic
• 1 jalapeno lightly chopped (for un-spicy remove the seed)
• 1 teaspoon kosher salt
• ½ teaspoon fine pepper

1. Combine all the ingredients in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork. 
2. For a less spicy version, remove the inside of the jalapeno and wash it under cold water and be sure not to get any of it in your eyes. Store the marinade in the fridge for up to one week.

Vegetable Mix

Asparagus, diced and ends snapped

Broccoli, cut into small pieces

1-2 cans of black beans, drained

Cooked brown or jasmine rice

Halved cherry tomatoes, for topping only

Mix marinade into veggies and beans.  In large saute pan, pour about 1 Tbs. olive oil and heat.  Saute veggies in oil until tender, about 5 minutes.  Serve over cooked brown or jasmine rice and sprinkle chopped cherry tomatoes on top.

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Broccoli Soup & Turkey Avocado Paninis

Broccoli Soup & Turkey Avocado Paninis

Dagmar Jewkes

For the Soup:

1 1/2 lbs. broccoli, cut into bite-sized pieces

6 bouillon cubes

1 quart water

2 cups milk

1/3 c. flour

1 to 1 1/2 cups shredded cheese

Cook the broccoli in the bouillon and water, stirring occassionally, until tender. Puree in blender with milk and flour (this will guarantee a smooth thickening of the soup). Put back in pan and cook slowly, until thickened. Add cheese until melted.

For the Paninis: (Makes 4 sandwiches)

4 slices of your favorite bread (or roll)

Mustard

Ranch dressing (light)

2 slices of cooked, crispy bacon

8-12 slices of turkey deli

1 avocado

Cheese

Spread a drop of ranch dressing and mustard on one side of bread. Cover with 1/2 slice of bacon. Add 2-3 slices of turkey, 4 thin slices of avocado (@1/4 avocado each), sprinkle cheese on top. Cook in oven at 375 degrees until desired browning occurs and cheese is melted.

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