Cauliflower Colcannon

This is an Irish Dish which is usually made with potatoes instead of the cauliflower.
I found the basic recipe on  Meet The Shannons Blog.
It is very nice as a side dish or as the main course. I found this dish very enjoyable.  You can spice it up more if you like. The cauliflower is creamy and the broccoli al donte. Don't oversteam the broccoli.

.CHIP Classes start next week and I am trying really hard to behave myself and stay away from the healthy desserts and breads. (my downfall, especially good bread)

 

Ingredients:

• 1 head cauliflower, cut into small pieces and steamed.
• 2 1/2 cups kale,  remove stem and cut into bite size pieces. I used 3 cups.
• 2 Tablespoons coconut oil
• 2 dashes of liquid smoke-I used 3 dashes Hickory Liquid Smoke
• 2 clove  garlic, minced- I used 4
• 1 leek thinly sliced
• 2 small scallion, diced, use greens also. I did 4.
• 1 Tablespoon Nutritional Yeast
• 1 teaspoon sage
• 1/2 teaspoon thyme
• 1 tablespoon sour cream of choice-I used 3, as it was very dry.
• Freshly ground black Pepper to taste.
• Salt-I used none.
• 1 teaspoon Mrs. Dash Southwest Chipolte Seasonings-Verna's addition.
• 2 Tablespoons fresh chopped parsley-Verna's addition.

 

Directions:

1. Heat oven to 300 degrees.
2. Steam cauliflower until al dante. Put in food processor ad blend until smooth.
3. Melt coconut oil in a large kettle. Add liquid smoke. When oil is hot toss in chopped leek  garlic and scallions. Cook until tender.
4. Add the rest of the ingredients and stir well. You do not want to cook the kale. Just want it to go limp.
5. Put in a medium size oven container.
6. Top with a touch of Earth Balance and bake until warmed through and top is lightly browned and crusty around the edges.

Comments from Verna's Test Kitchen:

1. If you wanted to add some cheese of your choice, that would be really good in here.
2. Also you could do a  bread crumb topping , which would make it really good.

 

Enjoy!!!

Silly Honest and Kind

                          Be Silly!

                       Be Honest!!!

                        Be Kind!!!

CHIP Classes starting Next Week.

We are starting our CHIP Classes next week April  15.

I would so love to see you come back and take the class again, especially if you are struggling. Or if you want to continue on the great path you are taking and just need more support, come join us.
There is so very much to learn and no one can comprehend it in just coming once. The support of the group is so very important to success.

I care so very much about each and everyone of you.

Summer is just around the corner!!! ( Yes it really is), and it would be so nice to have a few more pounds off.

Please come and join us at:

Theda Clark Medical Plaza-Theda Clark Medical Center
Alyward Bariatric Conference Room
130 Second Street
Neenah

Classes:
April 15-May 30
6:30-8:30 pm

Call:
920-830-6877
800-236-2236

I so look forward to seeing you April 15th!!!

Verna

Black Bean Quinoa Salad

I will finish later. I am ripping wallpaper off of another bedroom. Wow is that exhausting. A friend is here to help so will get back to this later.

A  new friend Vicki from Fond du lac gave me this recipe. It is very healthy ad looks oh so very pretty. I used red and black quinoa as I had a dab of both in the cupboard and wanted to use it up.
Remember the more raw you can eat, the better it is for you. By eating more raw those pounds will come off faster.

Ingredients:

• 4 cups cooked quinoa, cooled
• 2 cups low sodium black beans, cooked and cooled
• 1 zucchini cut into matchsticks, I used 2 zucchini and diced them.
• 1 red bell pepper, chopped
• 1 green pepper, chopped
• 3 green onions finely diced
• 1 large handful fresh cilantro, chopped

Dressing:

1. 2 limes, juiced
2. 3 Tablespoons EVOO
3. 1/2 teaspoon freshly ground black pepper
4. 1 teaspoon salt-I did not use
5. 1 teaspoon cumin
6. 1/2 teaspoon turmeric
7. 1 garlic clove, minced
8. 1 avocado chopped
9. Whisk together dressing and pour over vegetables. Serve on top of greens or on a plate by itself.
10. Refrigerate to marry flavors.

Enjoy!!!

Mashed Cauliflower and Fennel

I had this cauliflower head and fennel bulb in my frig which needed to be used up. I have been wanting to make mashed cauliflower for  a long time but just never have taken the time to do it. Well today was the day. I diced the cauliflower and fennel into small pieces like I would do if I was making mashed potatoes. I put them in boiling water and cooked them until tender.. After they were tender , I drained them and took my submersion blender to  make them creamy.

• I then added:
• Earth Balance to taste
• Plain soy milk and some chopped fronds from the fennel bulb.

After they were nice and creamy I added chopped green onions and freshly ground black pepper to taste.

These where really good.

Enjoy!!!