CooKen-Casseroles | Recipes Presented by Ken Christopherson How to Make Cauliflower Rice This post has been a long time coming. I should have posted it months and months ago but I really wanted to take photos of the process of making cauliflower “rice” and not just a dish with it in it. Finally, last week, after a discussion on my Facebook page about serving Beef Bibimbap over brown rice or cauliflower rice (recipe coming later this week!), someone mentioned making cauliflower rice in big batches and freezing it. Why hadn’t I thought to do that before? I picked up a bunch of organic cauliflower at Trader Joe’s for a great price and set up to stock my freezer and (finally) take some in process photos. OK, so let’s talk about cauliflower “rice”. It’s zero Weight Watchers Points Plus, Low-Carb, Slow Carb, South Beach diet friendly, Paleo, Primal and just a good way to get more vegetables into your diet. The real deal is that you are not ever going to trick yourself into thinking you are eating rice. But the point is not to trick you, it’s to make a different choice sometimes.
Gnocchi Mac & Cheese Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid. If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. I'm sure meatloaf and mashed potatoes are right up there too. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.
Gluten-Free Quinoa Pizza Bites I'm crazy for quinoa and crazy for pizza. Put them together, and you get a nutritious treat featuring the goodness of the whole grain packed with fiber and protein and a savory, gluten-free snack. The original recipe calls for pepperoni, but being a vegetarian I substituted diced cherry tomatoes for a sweet juiciness that complemented the basil and oregano. Whip these up for a flavorful nibble for your next party appetizer or as a hearty afternoon snack. Continue reading for the simple recipe and to find out how many calories are in one pizza bite. Ingredients 1 cup uncooked quinoa 2 large eggs 1 cup chopped onion 1 cup shredded mozzarella cheese 2 teaspoons minced garlic 1/2 cup fresh basil, chopped (or 2 tablespoons dried) 1/2 cup cherry tomatoes, diced 1/2 teaspoon salt 1 teaspoon paprika 1 teaspoon dried oregano Pizza sauce for dipping Directions Place the quinoa and two cups of water in a covered pot. Makes 24 mini muffin bites. Information Category Finger Foods, Appetizers
Recipe For Gluten-Free Cheesy Veggie "Pasta" Bake If you can't have gluten, you can still enjoy this cheesy pasta dish. It's not made with gluten-free pasta — oh no! It's made with spaghetti squash and other veggies. That means you can load on the cheese and still enjoy a low-calorie (around 200), ooey-gooey, cheesy bowl of steamy pasta. You'll never even realize it's gluten-free! Plus it's a great way to use up all that zucchini you've got growing in your garden. To see this easy pasta bake recipe, keep reading. Ingredients 1 whole spaghetti squash 2 tablespoons olive oil 1 red pepper, diced 1 zucchini, diced 1 carrot, shredded 2 cloves garlic, minced 1 tomato, diced 16 ounces tomato sauce 4 ounces shredded mozzarella cheese 1/4 cup shredded Parmesan Directions Preheat oven to 350 degrees.Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. Information Category Main Dishes Yield 6 servings Nutrition Calories per serving Check out the nutritional info per serving.
Chicken Mac and Cheese Recipe Chicken Mac and Cheese. What is it about it that with just one bite, it immediately feels like you are getting a great big hug from your Grandmother? Or like your snuggling up with the coziest of blankets on the coolest of evenings. Chicken Mac and Cheese is one of those comforting meals that makes you feel better no matter what the situation. It also seems like one of those dishes that I make to take to friends and family on so many occasions. Sick member of the family? New baby? New neighbor? Chicken Mac and Cheese just works, y’all. The wonderful thing about this recipe, in addition to its pure comfort, is it easily makes enough for two 9×13 casserole dishes. Since it’s already fully cooked, you just have to remove it from the freezer the night before and allow to thaw in the refrigerator. You can also shorten the total initial cooking time of this Chicken Mac and Cheese recipe by using store-bought rotisserie chicken for a quicker-cook meal. Chicken Mac and Cheese Recipe Serves: 16
Mac and Cheese There's probably something you should know about me, I am in love with cheese. Seriously, everything from Gruyère to Mascarpone to Muenster to Manchego and I have tried and love basically everything minus American Blue Cheese. Add that to my love of all things pasta and you have this monster waiting at the gates tempting me with it's bad boy image. I didn't grow up with homemade Mac and Cheese because my mom is allergic to aged cheese. You can imagine my surprise when I discovered the taste of real, homemade, from scratch Macaroni and Cheese. I first came across the recipe I adapted into this recipe when I was cruisin' Pioneer Woman's site for a delicious down home Mac and Cheese Recipe. I have always been a huge fan of anything smoked (get your minds out of the gutter people). Today's Cast of Characters: One of my favorite things about macaroni and cheese is the simplicity of its ingredients. What to do: Preheat your oven to 350 degrees. Next grate up your cheeses. Ingredients: 1.
Mac and cheese with braised leeks, asiago and parmesan breadcrumbs The first time I tasted macaroni and cheese, I was well into my twenties. The experience was entirely new — and entirely pleasing. How could it not be? After all, pasta and cheese is one of those superb pairings that delight just about everyone, regardless of their age, gender or background. But if you were raised in a French household like I was, your only experience of pasta (“les nouilles”), would have been of limp, overcooked noodles tossed with a little butter and served alongside a steak — a far cry from the luscious mixture of creamy cheeses and macaroni that Kraft turned into an icon in 1937 with the “Kraft Dinner.” Needless to say, I was eager to adopt my new homeland’s favorite comfort food as my own. So when the Wisconsin Milk Marketing Board asked me if I would create a mac & cheese recipe featuring Wisconsin cheese to celebrate National Cheese Lover’s Day, it was an offer I simply couldn’t refuse. Wine pairing: Paumanok Vineyards, Long Fork of Long Island, Cabernet Franc 2008