Tag Archives: Rosemary

Garlic and Gouda Cauli Mash

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I am always making some sort of dish with riced cauliflower. I know Trader Joe’s has it back in stock now (so popular it disappeared quick and they couldn’t keep up with demand), but we don’t have a TJ’s conveniently close to us so for the most part I buy Green Giant Cauliflower Bits from Super Target. The only ingredient is cauliflower, and they seem to have a steady supply of it. Each time I go I buy 3-4 bags. Cauli is one of the most versatile vegetables out there and full of nutrients.

One of the simplest things you can do with it is steam it, mash it and add whatever ingredients you choose for a “mashed potato” texture and varying flavors. The Green Giant bags can be steamed right in the microwave if you want in about 4 minutes. I recently made a garlic and gouda cauli mash, and then added ham to the leftovers the next day and it was like a creamy ham and cheese casserole!

Garlic and Gouda Cauli Mash

  • 1 pkg Green Giant Cauli bits (or TJs riced cauli)
  • 1 sprig fresh rosemary
  • 1 tsp garlic powder
  • 1/4 cup dry aged Gouda (we call it crunchy gouda)
  • Salt and pepper

Steam cauli bits in the microwave for about 5 minutes, remove and mash in a bowl. Add rosemary leaves, garlic powder, gouda and generously season with salt and pepper. Continue mashing until all ingredients are incorporated. Feel free to microwave again if the gouda isn’t melting quite enough.

So Good!FullSizeRender

 

Rosemary Cauli Mash with Ghee

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Hi. How have you been? Me…oh I’m good. Life has just been pretty “lifey” lately, and most of the time I wonder why at the end of the day we’re still standing, but we are! I miss blogging so much and think about posts in my head daily. I am re-committing myself to regular blogging and my gorgeous-not-yet-used-enough, kitchen! Also it’s going to help keep me busy as the Minnesota winter is quickly approaching and that’s new for me since 2002 – ah!

I was devastated when Trader Joe’s announced that they couldn’t keep up with demand for the organic riced cauliflower, just after I’d discovered how awesome it was. In it’s absence I happened to be at Super Target and notice that Green Giant also has a “cauliflower crumbles” product (only ingredient, cauliflower). I bought 6 bags. Ha! I think at this point Trader Joe’s should be stocked and ready to go, but Super Target is much closer to me 🙂 Seriously versatile and have made all sorts of good stuff, including rosemary cauli mash with ghee!

Rosemary Cauli Mash with Ghee

  • 1 bag cauli crumbles/riced cauli
  • Pastured/organic ghee
  • Bruised/crushed rosemary
  • Salt/pepper

Steam the cauli until soft. I followed the directions on the back of the bag and added a little extra time so it’d be extra soft/easy to mash. Once steamed I dumped crumbles into a bowl and added ghee (however much you prefer, it’s pretty rich…), bruised/crushed rosemary and salt and pepper. Mash until the mixture has the consistency you prefer (more ghee = creamier). Takes about 5-7 minutes and reheats very well!

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Rosemary Roasted Delicata Squash

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My sister (who went Paleo and is killing it), bought some delicata squash at a local farmer’s market with my parents in Iowa…I had never heard of it, but she said it was amazing. Therefore, I had to try, I love veggies and am obsessed with trying new things. In all honesty, it was in with the pumpkins, so I think I thought initially it was a decorative gourd, haha.

I looked for a quick easy recipe to try it out, and this recipe is the one I used from White on Rice Couple.

Favorite things about this new squash: 1) it’s smaller, so much easier to cut through when raw, 2) the skin gets soft with roasting so no need to peel (yay more nutrients!), 3) tastes a little less starchy, 4) versatile, and 5) bright color 🙂

I highly recommend you buy a couple and give it a go!photo 1 (16)photo 2 (17)photo 3 (11)photo 4 (5)

Rosemary Apricot Spaghetti

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I am not eating meat. This is a tragedy, but it is wreaking havoc on my digestion right now, so I’m taking a little break to see if things improve (they have, and pretty quick, too). SAD. Also, no avocados or eggs, they’re not digesting either. What am I eating? Plant based foods! How long can this last? Not sure!

Rosemary Apricot Spaghetti

  • Pre-roasted spaghetti squash
  • Fresh rosemary
  • Organic dried apricots
  • Himalayan pink salt
  • Black pepper
  • Grass-fed butter

I reheated the spaghetti squash with grass-fed butter, Himalayan pink salt (trying to change salt quality), black pepper and rosemary. When butter was melted and squash was hot, I added the organic dried apricots, cut in half, and heated a little more so they were soft, but still a little chewy. I don’t typically eat dried fruit, but I had them leftover from a recipe, and they needed to be used. They were organic, and preservative free.DSC_0462

Baked Lemon Rosemary Cod

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The commissary had some good looking wild caught (never frozen) seafood, so I bought some cod the other day. Not a fish we usually eat, so I thought it’d be fun to give it a try. We’re trying to incorporate more seafood into our diet, plus it’s so versatile!

Baked Lemon Rosemary Cod

  • Fresh, wild-caught cod
  • Garlic
  • Lemon
  • Rosemary
  • White wine
  • Kosher salt/pepp
  • Coconut oil

Seth marinated the cod in a little white wine, loosely chopped garlic cloves, fresh lemon slices, rosemary (from the garden, in January!), and seasoned lightly with kosher salt/pepp. It marinated in the fridge for a couple of days, every once in a while, I’d take it out and swish it around to mix up the juices.DSC_0052

I put a TBSP or so of coconut oil in a glass baking dish, popped that in the oven to melt the oil, then took it out and placed the fish in the dish. I baked at 350 degrees for about 12 minutes. The flavors of the marinade, combined with the richness of the coconut oil, were perfect.DSC_0057

I paired it with a green salad, and a couple clementines. Mmmmm!DSC_0062