Aug 212015

Cauliflower mac & cheeseI came across this recipe when I was trying to find recipes that substituted cauliflower instead of rice or potatoes. Check out my recipe for Cauliflower Pork Fried Rice. It never occurred to me that it could be used as a substitute for macaroni.

You see, I have Type 2 Diabetes, and a very low tolerance for foods high in carbohydrates, especially pasta and rice. Even the smallest amount of these starchy foods with spike my blood sugar into the 200’s. That’s pretty high considering a normal blood glucose reading should be between 70 and 105. Anyone who counts carbs, whether they have Diabetes or not, knows how difficult it can be to eat certain foods. It’s so much easier when we can find a substitute that is just as satisfying.

A little bit of info about cauliflower. A small head of cauliflower equals 1 to 1-1/2 pound of cauliflower, or approximately 1-1/2 cups chopped. One medium head will be 1-3/4 to 2-1/4 pounds, or 3 cups chopped. A large head will yield approx. 4 to 6 cups of florets. One 10-ounce package of frozen cauliflower will equal 2 cups chopped. The following recipes assume a large head of cauliflower equals 4 to 6 cups chopped florets.

I found two ways to make cauliflower Mac & Cheese, and they are both delicious. The first recipe is so much better, though. It is thick, creamy, browned and bubbly. Yum!

The second way is for when you just don’t have the time to go through all of that. And, it really is good. So, without further ado, here is my twist on Cauliflower Mac & Cheese.

Cauliflower Mac & Cheese – Stove-Top Method:

Quite sometime ago, I purchased this Hoosier Hill Farm Cheddar Cheez Powder from Amazon. I bought it solely for making regular macaroni and cheese, hoping to simulate the name brand stuff, if you know what I mean. 🙂 This cheese powder totally eliminates having to buy the pre-boxed mac & cheese, and is a real cost savings. I like it with mini penne, when I make it for the rest of the family. just cook 1 cup of elbow macaroni (or mini penne), drain, then add 1/4 cup of butter or margarine, 1/4 cup milk, and 1 tbsp. of the cheese powder, and mix well.

So, last night, while I was making hot dogs with regular mac & cheese for the rest of the family, I decided to try the cheese powder with the cauliflower.

Apr 182013

I went shopping on Saturday and I went a bit overboard. I’m not always able to buy much more than chicken and ground beef, but this time I picked up some really nice finds in the meat and seafood departments, thanks to the weekly sales and manager’s specials at Kroger.

So, here’s a list of meat that I purchased:

    2 Sirloin Tips, approx. 4 lbs. each – on sale (To be used for steaks, pot roast, beef tips, stew)
    1 Small sirloin tip (manager’s special)
    2-1/2 lb. chuck roast (another manager’s special)
    14 thin boneless pork loin chops (family size package for 2 nights)
    14 whole chicken wings (I split them for Buffalo wings)
    2 lbs ground beef (plus I already had 2-3 lbs. in the freezer)
    2 racks of pork back ribs – on sale
    1-1/2 lbs fresh cod fish filets – on sale
    10 sweet Italian sausage links (2 nights) – Kroger brand
    Beef hot dogs – Ball Park on sale

I didn’t buy chicken because I have a freezer full.

Following is a draft of meals that I will make in the next two weeks, plus the links to the recipes that I used/will use:

  1. My Mother’s Pork Loin Chops Simmered in Beef Gravy –
    This one of my family’s favorites. I make these every other week for my son. When I say we’re having pork chops, he asks if they’re his pork chops or dad’s, who prefers my From Stove to Oven Baked Pork Chops. I like them both.

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Sep 152011

My Mother's Baked Macaroni and CheeseThis was a satisfying meal for us when we were growing up, and I love it just as it is. However, my husband has to have some kind of meat or fish with his meals, so I either serve it as a side dish or I add browned ground beef to the macaroni. It’s great either way. It is also one of the few macaroni and cheese dishes made with American cheese. It is so good!

I know it seems like a lot of cheese, but don’t change a thing because that is what makes this dish so good. It serves 4. To double recipe, use whole box of sea shell macaroni and 12 slices of American cheese in 9″ x 13″ lasagna pan.
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Aug 222011

Sunday – Last night, I cooked a New England Boiled Dinner, which consisted of corned beef, cabbage, carrots and potatoes. It’s been a long time since I made it, and it was so good. Of course, I never think to take pictures before we dig in, but I did manage to salvage a few leftovers for a snapshot.

A recipe is really not required for this easy meal. It’s a one-pot meal, but you may need to use more than one pot. In a Dutch oven, just cover the brisket with water, add baby carrots (and onions if you wish), and let simmer for about 50 minutes per pound. I like my carrots and onions soft, so I start them early. After 2-1/2 hours, I started the cabbage in a separate pot, and with about 20 minutes to go I added potatoes, quartered. My 4-lb brisket was fork tender in 3-1/2 hours. I threw some biscuits in the oven while I was slicing the corned beef and setting the table. The brisket is a bit fatty, so you need to trim the fat before serving.

This can all be thrown into a crock pot/slow cooker. I like to keep brisket from getting dry, so I place that in first, then add water and spice packet. Make sure brisket is covered in liquid. Then place carrots, potatoes and cabbage on top if it fits. Cook on low for 8-9 hours.

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