Cauliflower Everything Bagels

Source: Eating Well
Makes 6 bagels

4.5 cups riced cauliflower (or 16 oz. bag)
1 egg
3/4 cup shredded cheese

Seasoning: (mix together)
1 TB sesame seeds
1 TB poppy seeds
2 tsp onion flakes
2 tsp garlic flakes
1.5 tsp coarse salt
1.5 tsp caraway seeds

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Place cauliflower in a food processor. Process until finely chopped. Transfer to a microwave-safe bowl. Cover loosely with plastic wrap and microwave on High for 3 minutes. Let cool slightly.
3. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar and egg until thoroughly combined.
4. Divide the mixture into 8 portions on the prepared baking sheet and flatten into 3½-inch circles. Using a 1-inch biscuit cutter (or shot glass), make a hole in the center of each circle. Remove the small circle and pat that dough onto the bagel ring. Sprinkle with seasoning.
5. Bake until browned and crispy around the edges, 22 to 25 minutes.

• To make ahead: Freeze baked bagels between layers of parchment or wax paper in an airtight container for up to 3 months.

Lemon butter cookies

Source: delish.com
Makes 24 cookies
These cookies are soft & chewy- not too sweet either!

INGREDIENTS

2 1/4 c. all-purpose flour

1 1/4 tsp. baking powder

3/4 tsp. salt

10 tbsp. unsalted butter, room temperature

1 (8-oz.) block cream cheese, softened

1 1/4 c. granulated sugar

2 large eggs

3 tsp. finely grated lemon zest

1/4 c. fresh lemon juice

1 tsp. pure vanilla extract

powdered sugar for dusting

DIRECTIONS

1. In a medium bowl, whisk flour, baking powder, and salt. 
2. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight. 
3. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2" balls. Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes. Transfer to a cooling rack and let cool completely; dust with powdered sugar.

Southwestern Tater Tot Casserole

Source: tasty.com
This veggie-packed cast iron skillet meal is sure to please!  Top picture is before tater tots are layered on.  I used mini tater tots.

Ingredients

1 head cauliflower

• 1 tablespoon
   olive oil
• 2 cloves garlic, minced
• ½ medium yellow onion, diced
• 1 cup
   frozen corn
• 1 ½ cups
   shredded carrot
• 15 oz
   black beans, 1 can, drained and rinsed
• ¼ cup
   all-purpose flour
• 1 teaspoon
   chili powder
• 1 teaspoon
   kosher salt
• 2 cups
   whole milk
• 1 cup
   diced tomato, 1 can with juices
• 1 cup
   shredded mozzarella cheese
• 28 oz
   frozen tater tot, 1 bag

OPTIONAL GARNISHES

• 1 small tomato, diced
• ½ medium red onion, diced
• 1 jalapeño, thinly sliced
• ¼ cup
   fresh cilantro, chopped

Preparation

1. Preheat the oven to 350°F (180°C).
2. Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
3. Heat the oil in a large cast-iron skillet over medium heat. Add the garlic and onion and cook until fragrant, about 2 minutes.
4. Add the corn, carrots, black beans, and 2 cups (600 g) of cauliflower and cook, stirring often, for another 3 minutes, until the corn starts to brown around the edges.
5. Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
6. Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
7. Add the mozzarella cheese and stir until melted.
8. Turn off the heat and arrange the tater tots on top of the vegetable mixture.
9. Transfer to the oven and bake until browned and bubbling, about 30 minutes.
10. Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
11. Enjoy!

Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Author: Heather Christo  (modified by Aimee)

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

Serves: 2

 

Ingredients

• 1 1/4 cups dried quinoa
• 2 cups water (I like to add a boullion cube for flavor)
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 2 tablespoons minced flatleaf parsley
• 3 green onions, minced
• 2 sweet potatoes, peeled and cut into bite sized pieces
• 2 tablespoons olive oil
• pinch of cinnamon
• salt
• 1 can can black beans, rinsed and drained.
• fresh cilantro for garnish

• For the Spicy Lemon Cashew Dressing:
• 1/2 cup cashews
• 1 cup hot water
• 2 clove garlic
• 1/2 teaspoon red pepper flakes (depending on how spicy you like it)
• 6 tablespoons olive oil
• 6 tablespoons lemon juice
• 4 teaspoons agave
• salt

Instructions

1. Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.
2. For the Quinoa: In a medium pot over medium heat bring the quinoa, water, cumin and salt to a boil; reduce the heat to low and let simmer for 15 minutes or until water is absorbed. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and mix in the minced parsley and green onions. Season to taste with salt.
3. While the Quinoa is cooking, make the sweet potatoes: Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and salt and roast on a baking sheet for 17 minutes until golden brown and tender.
4. Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.
5. To make the Spicy Cashew Lemon Dressing: Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice and agave. Puree on high until smooth- season to taste with kosher salt.
6. Drizzle the bowl with the dressing and add more as desired to taste.

Mediterranean Chickpea Stew

Source: asaucykitchen.com

INGREDIENTS

• 1 tablespoon olive oil
• 2 red onions diced
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne powder
• 1/4 teaspoon ground cloves
• 1 15 ounce can chopped tomatoes
• 1 cup vegetable stock aim for a low sodium stock
• 1 tablespoon balsamic vinegar
• 2 15 ounce cans chickpeas, drained
• 3 cups spinach packed
• 6 ounces crumbled feta
• 1/2 teaspoon salt or to taste
• red chili flakes optional
• fresh parsley optional

INSTRUCTIONS

1. Heat olive oil over a medium heat in a large skillet or sauce pot. Add the onions and sauté for 5 minutes to soften. Add the garlic, oregano, cayenne and  cloves and cook another minute. 
2. Stir in the tomatoes, stock and vinegar. Bring to a boil and then reduce the heat down to a simmer. Let cook 7-10 minutes to thicken the sauce - stir every so often. 
3. Stir in the chickpeas, spinach and feta. Cover and cook another 2-3 minutes. Season with salt as needed and garnish with red chili flakes and parsley and serve.