Cauliflower Mac and Cheese

Cauliflower Mac and Cheese on Whisk Together Blog

Book:  The reviews for “The Life Changing Magic of Tidying Up” by Marie Kondo are quite amusing.  Here are the major points of the book.  I like how they are highlighted in bold.  That way I can just read the bold font and skip over the rest 🙂

Let’s start with one of the funniest lines.  The rest isn’t too bad.  But page 70 is where she really gets me: “If you are a woman, try wearing something elegant as nightwear.  The worst thing you can do is to wear a sloppy sweat suit.”

Oh, and make sure you don’t “ball up your socks.”  They need to rest and breathe.  Seriously.  I couldn’t make this stuff up myself.  Seriously, the book has some good points.  Here are some from the first half:

page 16:  “If you tidy up in one shot, rather than little by little, you can dramatically change your mind-set.”  (I do agree with this one… tackle it once and get ‘er done.  Otherwise it feels like I always have something left to do.)

page 22: “A booby trap lies within the term ‘storage’.”   (I thought this was interesting.  Anyway, it is the irony of buying and obtaining more stuff (organizing storage) to store more stuff.  Not that it is wrong to store things.  But I like the reflection and the thought process behind whether it is important to keep it to begin with.)

page 23:  “Putting things away creates the illusion that the clutter problem has been solved.”  Hmmm…

page 25: “Tidying up by location is a fatal mistake.”  (Again with doing it in one shot, you don’t have to buy things you couldn’t find because they were in another location.)

page 41: “…we should choose what we want to keep instead of choosing what we want to get rid of.”  (Ahh, the priorities game…Does this apply to family and friends?  Ha ha.  Just kidding!)

11694122_10206713063483334_7262394879101562266_nCheck out this workshop!!  There are few that I would LOVE everything in it and this is one of them.  It is a Wildtree Freezer Meal Workshop.  I provide the shopping list, the labels for the bags, extra ingredients and the kitchen.  You purchase the food bundle and get ready to party!  I used to do freezer workshops and loved them, but I would have loved it even more to take home some of the extra ingredients which you get to do here.  Email me or Facebook on how to get on board.  If you don’t live in the area – that is fine!  I send the bundles out all the time and email you all of the recipes, step by step shopping lists, and workshop checklist for your freezer full of meals.

Which reminds me the kids are going to school soon.  I’m going to miss my buddy 🙁  At least we will have some meals ready to go!

Cauliflower Mac and Cheese on Whisk Together

Recipe:  This is another weeknight recipe from Food Network Magazine (Jan/Feb. 2014).  It is paired with BBQ chicken or taste great all on its own.  The cauliflower used is 3 cups or 8 ounces – I bought a whole head of cauliflower and used half of it.  The pasta is a typical elbow macaroni, but you could substitute your own favorite shape or even a gluten free variety.  Trader Joe’s carries a brown rice and quinoa pasta.

Cauliflower Mac and Cheese
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 6 oz. elbow macaroni (1 and 3/4 cups)
  • 3 cups chopped cauliflower florets (about 8 oz/half a head)
  • 1 cup low fat milk
  • 1 and 1/2 cups shredded reduced fat cheddar cheese
  • 1 Tb. grated Parmesan cheese
Instructions
  1. In a large pot, on medium high heat boil the milk and cauliflower together.
  2. Put on the lid, turn the heat down to medium and simmer for 8 minutes. The cauliflower should be tender and a fork should pierce through it easily.
  3. Put everything in the pot into a blender or food processor and turn it on until the mixture is smooth. Pour back into the pot and add only 1 and 1/4 cup of the cheddar and all the Parmesan cheese.
  4. While the sauce is cooking: In a medium pot, boil some lightly salted water. Add pasta and cook 6-7 minutes (or what the package says). Keep about 1/2 cup of pasta water and drain the rest.
  5. Add cooked pasta to the cheese sauce you made. Add a little of the reserved pasta water to the sauce or as much or little as needed to make the sauce to how thick you want it. Heat through over low heat. Top with the rest of the cheddar cheese.
Notes
Serve with BBQ chicken, or add ground beef, or add chili for chili mac, etc.[br][br]Recipe from Food Network Magazine Jan/Feb 2014

The hubby and kiddos all ate it.  I try to tell them about halfway through what is in it because I’m mean like that.  Plus, I do offer them regular cauliflower when we have it.  They don’t like cauliflower roasted/steamed/cooked/raw, but we’ll keep trying.  I don’t agree with”hiding” vegetables in kids’ food for every meal, but this added interesting flavor and texture.   Plus, I don’t need to cook a separate vegetable because it is already in the side dish!  Two for one!  Woot woot!

Paleo Swirly Crustless Quiche

Paleo Swirly Crustless Quiche on Whisk Together

Book Update:  I gave up on “All the Light We Cannot See” by Anthony Doer.  I must be a freak because now there are not 6 thousand, not 8 thousand, but now 9 thousand reviews on Amazon for this book!  That’s like 1000 more reviews since I started reading it.

I started reading instead a good book 🙂  Predictably Irrational by Dan Ariely  Poor guy has far fewer Amazon reviews, but I enjoyed this book SO much better.  If you ever want some experiments to explain why we humans are weird, this book  is a great start.  How are we weird?  Well, for example here is a fantastic statistic:  $525 million was stolen in criminal theft (think robberies) in 2004.  Oh my goodness!  Law enforcement is on it!  That’s like $1300 per robbery!  BUT….

$600 BILLION is stolen in employee theft and fraud.  If you combine larceny, auto theft, robbery and the financial requirements, we calculate a total cost of just $16 billion.  I knew that there was fraud of course… but I had no idea it was of such magnitude!

This reminds me of the fact that in 1987 seven million children disappeared from the United States.  Never heard of this??  Sounds crazy and how was there no news report that 7 MILLION children disappeared completely off the face of the planet NEVER to be seen again?  Maybe we should make a movie out of it…. Hmmm… But we couldn’t.  For one, I was only 8 years old at the time and don’t remember much that year.  And second, the ending of the movie would be stupid.  The reason 7 million children disappeared is because the Internal Revenue Service started requiring Social Security numbers for dependents.  Oops.

Paleo Swirly Crustless Quiche 2 on Whisk Together

Recipe:  This is another egg recipe!!  I know I know.  But eggs are good for you and I get so bored eating them the SAME way all the time.  The recipe is from “Practical Paleo”.  The cover of her book is just so pretty!  The recipes I have tried have all been scrumptious including Cumin Pork Tenderloin and Apple Muffins and Pumpkin Pancakes.

You could substitute any kind of squash for the zucchini.  The zucchini is used because it is plentiful and looks pretty next to the eggs.  Like most cooked egg dishes, this reheats well and freezes once baked.  Shredding is faster using a food processor if you have one available.  Split this up into 6 servings and you have a GREAT breakfast that is low in calories and filled with protein and vitamins!

Paleo Swirly Crustless Quiche
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • coconut oil spray, butter or bacon grease
  • 1 large zucchini, shredded
  • 2 large carrots, shredded
  • 1 tsp. fresh rosemary (1/2 tsp. dried rosemary), chopped
  • 1/2 tsp. salt
  • 12 eggs
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a 9×9″ pan or 9″ deep dish pie plate with coconut oil or rub with butter or grease.
  3. Layer the shredded zucchini on some paper towels and gently fold to strain out some of the liquid.
  4. Add strained zucchini and carrots to the pan.
  5. In a large bowl, whisk together the rosemary, salt and eggs.
  6. Add mixture to the pan. Swirl the vegetables throughout with a fork.
  7. Bake 35-45 minutes. Cool slightly and serve warm.
  8. If freezing, bake and cool completely. Wrap in plastic wrap and store in a ziplock freezer bag.

 

Maple Mash Butternut Squash

Maple Butternut Squash Mash_1 at Whisk Together

I stopped reading “The Opposite of Lonliness” by Marina Keegan.  The intro and first essay were excellent.  After that, the entire book loses my interest.  I wouldn’t recommend it.

Recipe:

I have been a little obsessive with butternut squash.  I’ve made it into soup and lasagna.  Now, it is just straight up mashed!  You can make this in the slow cooker, oven, or microwave.  The result is always the same and if you add this special awesome ingredient, it will taste great, too!  This super awesome ingredient is Natural Maple Flavor sold by King Arthur Flour.  As soon as you open the bottle, you know it is something special.  Totally worth the $5 and they always have shipping specials if you sign up for emails.  It is what I use in my maple buttercream and anything else that needs a subtle or deep maple flavor without purchasing a $20 bottle of natural syrup.

Of course, you can substitute real maple syrup or the maple flavor you find at the store.  I just think this one is the best I have found and wanted to pass that on to you.    Since maple goes great with pork anyway, I paired this recipe with a pork tenderloin and will share that recipe next!

Maple Mash Butternut Squash

Ingredients

  • 3 lb. butternut squash
  • 1/2 tsp. salt
  • 1/4 cup maple syrup (or 1 tsp. maple flavor and 2 Tb. of any kind of maple syrup)
  • 2 Tb. butter
  • 1 Tb cream or half and half

Instructions

  1. To cook in slow cooker: cut squash into 1" pieces (skin removed of course). Cook on low 4-5 hours or high 3-4 hours with salt. Mash in the slow cooker with remaining ingredients. Add salt and pepper to taste.
  2. To cook in the oven: Preheat oven to 400 degrees. Slice the squash in half lengthwise. Spray inside with cooking spray. Place flesh side down on a rimmed cookie sheet lined with silicone, parchment or cooking spray. Bake 40 minutes or until fork goes through the flesh easily. Let cool for 20 minutes. Scoop seeds and discard. Scoop out flesh into a large bowl and mash with remaining ingredients. Add salt and pepper to taste.
  3. To cook in microwave: Clean the outside of the squash with water. Poke all over with a fork. Place in a microwave safe dish and cook in microwave for 5 minutes. Remove from the microwave. Use a knife to cut it in half lengthwise. Place the squash back into the dish with the flesh side down. Cook another 5 minutes. If a fork pierces all the way through easily, than let it for a few minutes. Scoop out seeds and discard. Scoop out flesh and mash with the remaining ingredients. Add salt and pepper to taste.
  4. Recipe adapted from America's Test Kitchen Slow Cooker Revolution 2
http://www.whisktogether.com/2014/11/10/maple-mash-butternut-squash/

Maple Mash Butternut Squash
4-6 servings

3 lb. butternut squash
1/2 tsp. salt
1/4 cup maple syrup (or 1 tsp. maple flavor and 2 Tb. of any kind of maple syrup)
2 Tb. butter
1 Tb cream or half and half

To cook in slow cooker:  cut squash into 1″ pieces (skin removed of course).  Cook on low 4-5 hours or high 3-4 hours with salt.  Mash in the slow cooker with remaining ingredients.

To cook in the oven:  Preheat oven to 400 degrees.  Slice the squash in half lengthwise.  Spray inside with cooking spray.  Place flesh side down on a rimmed cookie sheet lined with silicone, parchment or cooking spray.  Bake 40 minutes or until fork goes through the flesh easily.  Let cool for 20 minutes.  Scoop seeds and discard.  Scoop out flesh into a large bowl and mash with remaining ingredients.

To cook in microwave:  Clean the outside of the squash with water.  Poke all over with a fork.  Place in a microwave safe dish and cook in microwave for 5 minutes.  Remove from the microwave.  Use a knife to cut it in half lengthwise.  Place the squash back into the dish with the flesh side down.  Cook another 5 minutes.  If a fork pierces all the way through easily, than let it for a few minutes.  Scoop out seeds and discard.  Scoop out flesh and mash with the remaining ingredients.

Recipe adapted from America’s Test Kitchen Slow Cooker Revolution 2

Cauliflower Popcorn and Healthy Solutions

Healthy Solutions on Whisk Together

Below I have a summary of updates, a product review and recipe for my new FAVORITE side dish right now: Cauliflower Popcorn!

Update:  Boy, do I have some cool crafts waiting for the blog!  This summer we made chalkboard coasters from the 2 cent tiles at Lowes and pom pom flowers out of $2 tissue paper.  Our house closes soon… so I should be back up and running with lots more recipes and LIGHT to photograph them!  Woo hoo!

I have several presentations coming up including: Freezer Meals (expect more of those plans), another cake/cupcake decorating presentation and currently working on my new idea “Trive”.  Most of us moms are trying to survive, let alone thrive.  I think we all need to just try.  We don’t need to be perfect at it… so I married the word TRY and THRIVE together to come up with my new positive psychology concept: Trive.  Well, we will see.  I am still working on the outline of the presentation of techniques I’ve read or learned from class about thriving and become a happier, wholer, better self.

Product Review:  As you know, I love to find healthy shortcuts.  Healthy Solutions Spice Blends was kind enough to send me four samples of their seasonings.  The contents are similar to Wildtree if you are familiar with that product line.  These Healthy Solutions Spice Blends come in many different combinations for meat, seafood, Chili/Tacos, Pork and Poultry Rub, Bold Beef Rub and Savory Meatloaf.  They are all natural, low carb, no MSG, no fillers, no preservatives.  I think what I loved most about these products – other than they taste good – is that it gave me a menu.  I didn’t have to think of what to make or buy.  I just purchased the items on the packet from the store like fresh meat, canned tomatoes (canned at home or from the store), and canned beans – and dinner planning was done.

 

Healthy Solution Chili at Whisk Together

 

 

We loved the chili packet.  No mixing and stirring 10-20 spices.  Just heat up some meat, add the seasoning with some cans of tomatoes, and dinner is done.

 

Healthy Solutions Chicken_1 at Whisk Together

 

I never thought of cooking chicken with orange juice before, but it worked well with the dried orange inside the seasoning packet.  The beef rub really kicks up the umami flavors with soy sauce and of course everyone loves meatloaf.  

 

Recipe:  It is difficult to make cauliflower super tasty sometimes.  My friend has had great luck with the pizza dough recipe that uses cauliflower instead of flour.  This recipe is a fast, easy and delicious side dish.  For fun, you could put it in some popcorn boxes for a snack.  Or eat it with a protein for dinner.

Cauliflower Popcorn at Whisk Together

Cauliflower Popcorn

Ingredients

  • 1 head of cauliflower (or equivalent in florets)
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic salt or 1/2 teaspoon salt and 1/2 teaspoon garlic powder (I like garlic)
  • 1 tablespoon grated Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees or convection oven to 375 degrees.
  2. Make sure the cauliflower is washed and dry. Cut into florets unless it is already cut this way.
  3. Toss the cauliflower in a bowl with the olive to coat. Add garlic salt (or combination of salt and garlic powder) and cheese.
  4. Place the cauliflower onto a rimmed cookie sheet or jelly roll pan. Roast for 15 minutes. Sometimes, mine goes another 5 minutes depending how large the florets were cut. The cauliflower should have a few brown spots.
http://www.whisktogether.com/2014/09/04/cauliflower-popcorn-and-healthy-solutions/

Cauliflower Popcorn

1 head of cauliflower
1 tablespoon olive oil
1/2 teaspoon garlic salt or  1/2 tsp. salt and 1/2 tsp. garlic powder
1 tablespoon grated Parmesan cheese

1. Preheat oven to 400 degrees or convection oven to 375 degrees.
2.  Make sure the cauliflower is washed and dry.  Cut into florets unless it is already cut this way.
3.  Toss the cauliflower in a bowl with the olive to coat.  Add garlic salt (or combination of salt and garlic powder) and cheese.
4.  Place the cauliflower onto a rimmed cookie sheet or jelly roll pan.  Roast for 15 minutes.  Sometimes, mine goes another 5 minutes depending how large the florets were cut.  The cauliflower should have a few brown spots.

Recipe adapted from Taste of Home

 

Copyright 2014 Mary Ellen P. Riley

And That’s a Veggie Wrap!

Veggie Wrap_3 on Whisk Together

**Book Update**  I’ve almost finished “Try This: Traveling the Globe without Leaving the Table” by Danyelle Freeman.  Truthfully, I thought it was a recipe book.  Nope!  She’s a food critic in New York City.  Now that is a city to be a food critic in!  I really enjoyed the book and fully think it is worth the 99 cent kindle price.  She goes through each type of major cuisine and breaks down the good, the bad and the spicy.  For example, if there are flour tortillas at a Mexican restaurant – that is Tex Mex.  Real Mexican restaurants would only use corn tortillas.  Most of what we eat here in St. Louis is Tex Mex.  Italians eat pasta as a second course after the appetizer  — not part of the main meal.  French toast was invented by a New Yorker named Joseph French – it didn’t originate in France.  It is considered the norm to arrive 30 minutes late to your reservation in Mexico (which sounds really familiar to the rule I read about in “Bringing up Bebe” where everyone shows up late for birthday parties as the norm in France).

It also gave me an idea to do this summer with the kids:  do our own traveling around the globe at the dinner table.  Using another library book: The Multicultural Cookbook for Students and perusing a few close restaurants in St. Louis, we are going to try different cuisines from around the world.

The first task was where to start.  I asked Juliana and Maddox to pick out a country on our map.  They pointed to Korea.   Oh boy, what a place to start.  Kimchi is served everywhere over there… but I don’t think any of us but the hubby would eat it.  So, we are going to try Beef Bulgogi.

**Recipe Update**  I was trying to come up with healthy and quick lunch ideas that also incorporated by co-op produce basket and came up with this.   I also include below a few variations I have made over the years.  These have been a favorite of mine since my second ever Pampered Chef party back in 2005.

Veggie Wrap_2 on Whisk Together

Garlic Veggie Wrap

Ingredients

  • 2 flour tortillas (whole wheat, spinach, flour, etc.)
  • 2 Tb. roasted garlic hummus (Trader Joe's carries it), or favorite hummus
  • 1 cucumber
  • 1 carrot
  • 1 red bell pepper, seeds removed
  • 1/2 cup chopped lettuce

Instructions

  1. Lay out the tortilla on a place.
  2. Spread hummus.
  3. Chop vegetables into sticks (julienne). Lay on top of the tortilla in the middle. Lay lettuce on top
  4. Roll up and cut in the middle!
  5. Eat immediately. Or make a few and wrap in plastic wrap to grab and go for later.
http://www.whisktogether.com/2014/06/08/and-thats-a-veggie-wrap/

Cumin or Goin' Wrap

Ingredients

  • 2 tortillas (flour, whole wheat, spinach, etc.)
  • 2 Tb. soft cream cheese
  • 1/4 tsp. ground cumin
  • 1/2 lb. sliced deli turkey
  • 1 cup lettuce
  • 1 roma tomato

Instructions

  1. Lay out tortilla.
  2. Mix cream cheese and ground cumin. Spread on tortilla.
  3. Lay out the turkey and lettuce on the cream cheese.
  4. Slice the tomato thin and lay on top of the tortillas.
  5. Roll up, slice and eat!
http://www.whisktogether.com/2014/06/08/and-thats-a-veggie-wrap/

Roast Beef Roll-up

Ingredients

  • 2 flour tortillas
  • 2 Tb. softened cream cheese
  • 1/2 tsp. horseradish
  • 1 roma tomato, sliced thin
  • 1/2 cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 lb. roast beef, deli style

Instructions

  1. Lay out tortillas.
  2. Mix cream cheese and horseradish. Spread onto tortillas
  3. Layer veggies.
  4. Layer beef on top.
  5. Roll, cut and eat!
http://www.whisktogether.com/2014/06/08/and-thats-a-veggie-wrap/

For more healthy and fun food, we used cucumbers and carrots to create words on a platter 🙂

Healthy Mom on Whisk Together

 

Grilled Sausages with Onions and Grilled Squash Side Dish

This is the best grilled food I ever made!!  The sausage was perfect and the onions were caramelized so well that they were actually sweet.  I had yellow squash on hand, but you could use any squash really.  To prep ahead of time, microwave your onions and put them in a 9×13 disposable aluminum roasting pan.  Top with Italian sausage links and cover in the fridge until ready to grill.  You can also do this with the squash.  I cut them and toss them ahead of time in a bowl.  Once dinnertime hits, I just dump them out of the bowl into the grill basket.

The sausage recipe is really versatile.  You can eat it as is.  You could serve this on top of some spaghetti and red sauce.  You could put them in foil and serve at a potluck.  You could add them to a bun.

Grilled Sausages with Onions
serves 4

2 large onions, sliced thin
1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
1 – 13×9 disposable aluminum roasting pan or take your grill basket and line it with aluminum foil
2 lbs. sweet or hot Italian sausage (8-12 links)

1.  Turn on your grill to high heat and wait 15 minutes.  Then clean the gunk off the grill.
2.  While the grill heats up, take the onions, thyme, salt and pepper and toss them into a microwave safe bowl.  Cover this and microwave them until tender – about 4-6 minutes.  Stir once in the middle.  I used my corningware dish since they come with glass lids.


3.  In a 13×9 disposable pan or a grill basket lined with foil, lay down the onions.  Top with sausage links.  Cover with foil.
4.  Turn down the 2 side burners to medium.  Turn center to medium-high.   Put the basket of sausage in the middle of grill 15 minutes – Grill Cover On.
5.  Remove the foil top, take out sausages and grill them on the side over medium heat until browned.  About 6-8 minutes.  I had a few flare ups here – but nothing burned.  Once your sausage is done, cover it with foil to keep it hot.
6.  Take the onion basket (or see step 7) and let their liquid evaporate on the other cool side of the grill.  Let them sit about 10 minutes or until start browning.
7.  (Here is when I use the center heat for the basket of grilled squash recipe below.  I removed the foil and onions all at once out of the basket and sat that on the cooler side.  Then dumped the squash into the empty grill basket in the center.)
8.  Top sausage with onion.  Eat by itself.  Put it in a bun.  Top it on spaghetti.  Whatever.

Recipe from America’s Test Kitchen

Grilled Squash
serves 4

2 squash – cut into 1/2″ circles; cut the larger circles in half
2-3 tsp. olive oil
1-2 tsp. Italian Seasoning

Toss it all up and grill on medium to medium-high for 10 minutes or until tender.

Roasted Brussell Sprouts with Butter Pecan Glaze

Ok, even some brussell sprouts haters may love this one.  I had all the ingredients on hand and needed something to zest up the brussell sprouts.  I like them as is.  After 32 years of not liking them, I think they are pretty tasty.  This recipe is simple, fast and tastes great.   My three favorite things 🙂

Roasted Brussell Sprouts with Butter Pecan Glaze
yield 4-6 servings

2-3 Tbs. pecans (chop if you wish)
16 oz. brussell sprouts
1 Tb. olive oil
salt and pepper
4 Tbs. unsalted butter
3 Tbs. maple syrup

1.  Preheat the oven to 375 degrees and bake the pecans for about 7 minutes.  Stir once and make sure they don’t burn!  They should be more fragrant.
2.  Now while those are going, chop the stems off of the sprouts and cut them each in half.  Toss in a big bowl with the olive oil and salt and pepper to taste.
3.  Remove the pecans and turn down the oven to 350 degrees.  Roast for 20 minutes cut side down.
4.  About 5-10 minutes before the sprouts are done roasting, take your butter and put it in a skillet on medium heat.  Stir it gently and melt.  It should get bubbly/frothy.  Slowly around 5 minutes the butter will darken and become golden brown and fragrant.  Yippee!  Brown Butter!  Remove from heat immediately so it doesn’t burn.  Add the maple syrup to the butter and stir until completely combined.  It may bubble up a bit at this point and that’s okay!  Add the pecans to the butter mixture.
5.  Remove the brussell sprouts and toss with the butter/pecan mixture.  Serve while warm.  Strain with a slotted spoon to keep the butter from oozing into everything on the plate.

I’ve tried this with sugar free syrup and that worked well too!

Recipe from tastykitchen.com

“What’s that Vegetable”? Muffin

I know I promised Vanilla Bean Ice Cream, but I just watched Alton Brown’s method of making vanilla ice cream and it just looks more precise. I made David Lebovitz’s Vanilla Bean Ice Cream per the instructions and it said nothing about heating up the mixture to 170 degrees to kill the bacteria. So… it might not be the best, so it ain’t going on here.

Instead here are Parsnip Muffins! They are the best Parsnip Muffins I have EVER had. Okay… so they are the only parsnip muffins I have ever had. But my kid ate them and therefore ate his vegetables. Parsnips are high in potassium and fiber and actually have more vitamins and minerals than the more popular carrot. It is for that fact, the fact that I like the taste of parsnips better than carrots, and the fact that you can hide white veggies in almost anything compared to oranges and greens – that I am going to try and use more parsnips. I’m sorry for the recent photos. It is winter and the sunlight even in the afternoon is really not as adequate or pretty. (There are other ways to take these photos… but they require no kids running around which won’t happen soon.)

If you are simply interested in parsnips, try simply roasting them in a little butter, salt, pepper and sage/thyme/etc. in the oven. I love ’em!

Into gardening?  I’m not… but if you are be careful growing these as the leaves are toxic!  No worries, they are taken care of before entering the grocery store.  And try buying them in the winter – they have more sugar in them that way.

Parsnip Muffins
yield 12 (maybe 13) muffins

1 oz. sliced almonds
8.5 oz. AP flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. freshly grated nutmeg
1/2 tsp. kosher salt
3 eggs
3/4 cup plain whole milk yogurt
1/4 cup vegetable oil
8 oz. sugar
10 oz. grated parsnips (food processor makes this much  easier)

1.  While your oven preheats to 375 degrees, have your almonds already in a pie plate in the oven.  Let them warm up while in there for 20 minutes – or lightly toasted.  Watch close as nuts can burn fast.
2.  Now to the muffins:  Spray the 12-cup muffin tin with nonstick spray or Baker’s Joy.  Mix together the dry goods: flour, baking powder, baking soda, nutmeg and salt in the food processor and pulse 5 seconds.  (Alternative to sifting)
3.  Then, in a large bowl whisk together the wet ingredients:  eggs, yogurt, vegetable oil, and sugar.  Fold in flour and parsnips until JUST combined.
4.  Divide and/or scoop with a 3Tbs. scooper into the muffin tin.  Sprinkle on the toasty almonds and gently pat into the batter.
5.  Bake 20-25 minutes or golden brown.  Immediately remove from the pan and cool on cooling rack!  I used a butterknife to get around the edges.

Next time I might try adding some ground cinnamon too.

Recipe from Alton Brown.

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