red or green?: May 2014

Wednesday, May 28, 2014

Spicy Cauliflower & Peppers Casserole

I received an email with a copy of a cauliflower recipe from The Pioneer Woman Cooks website (Thank you Jaime!). This delicious looking stir-fry was accompanied by a simple message. "We HAVE to make this when we come visit this summer!) My first thought was "absolutely". My second was "I cannot wait till they come to try it". So I made the recipe that night and...it...was...so...delicious. It always amazes me when a very easy and simple recipe is stunningly good.

The cauliflower was so good that I decided to make it again a few days later...but was out of Sriracha a key ingredient in Rhee's version. I did, however, have a 1/2 bottle of buffalo chicken sauce. So I did a bit of improvising...adding hot cherry peppers, additional green onions and turned it into a casserole topped with sharp cheddar cheese. I loved the final result and now have two different wonderful dishes to choose from.

Note, my version is so close to Rhee's that I cannot take any credit for today's post. For her recipe, click here. And give them both a try! Happy start of Summer everyone!

Spicy Cauliflower & Peppers Casserole
(serves 4)

Ingredients
1 cauliflower
2 tbsp extra virgin olive oil
2 hot red cherry pepper (or 1 red bell pepper), seeded and sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp balsamic vinegar
3 green onions, sliced
1-2 tbsp buffalo chicken sauce
1/2 cup sharp cheddar cheese. shredded

Preheat oven to 350 degrees.

Cut the cauliflower in half lengthwise. Cut off the stem. Break up the cauliflower into large florets and then cut or break into very small florets.

Heat a large, heavy skillet over high heat. Add the oil, then the cauliflower and peppers. Let the vegetables sear and brown in pan without stirring (about 2 minutes) Stir in the garlic and cook for 3 minutes stirring frequently. Turn heat to low. Add soy sauce, balsamic vinegar and all but 1 tbsp of the sliced green onion. Stir and allow to cook for 1 minute, then squeeze one tbsp of the buffalo sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add the second tbsp of buffalo sauce if you want a spicier version.

Pour contents into casserole dish. Sprinkle cheese over top. Bake in preheated oven for 15 minutes or until cheese is bubbly. Top with remaining green onions and serve immediately.

It is "Summer Casserole" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite summer casserole recipe? Please share in the comments section and/or link to your blog if you have one.
Weelicious: Crock Pot Mexican Tortilla Lasagna
The Heritage Cook: Summer Vegetable Gratin (Gluten-Free)
Taste With The Eyes: Colorful Vegetable Casserole with Fresh Herbs and Cured Black Olives
Napa Farmhouse 1885: Summer Eggplant, Squash and Tomato Casserole
Red or Green: Spicy Cauliflower and Peppers Casserole
Domesticate Me: Caprese Quinoa Bake
Devour: 5 Picnic Potluck Ideas
Poet in the Pantry: Zucchini and Summer Squash Gratin
The Sensitive Epicure: Zucchini Souffle (Gluten-Free)
Cooking With Elise: Mexican-Style Lasagna
FN Dish: Dig Into Easy Summer Casseroles

best,

Diane

red or green?

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Tuesday, May 13, 2014

Guacamole Dressing

I am such a guacamole addict. I can eat a bowlful by myself. (TMI?) The other day I served a huge scoop on top of a salad...delicious. Then a lightning bolt went off...what if I made a guacamole dressing for salad? Brilliant!

This easy recipe comes together in minutes. Perfect on a large mixed green salad, or add some grilled chicken, shrimp or beef for a main dish. Works nicely as a dip for vegetables, poured over baked potatoes or drizzled over sandwich fillings. You will find many uses for this sauce. Enjoy!

Guacamole Dressing
(makes 2 cups)

Ingredients
2 large Hass avocados
1/2 white onion
1/4 cup fresh cilantro
1 jalapeno, seeded and deveined
1 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
juice from 1/2 lemon
1/2 cup to 3/4 cup water
1/4 cup salsa
sea salt
pepper

green salad
corn tortilla chips

Cut the vegetables into large pieces and add to blender or food processor. Add olive oil, cider vinegar, lemon juice, 1/2 cup water, salsa and large pinch each salt and pepper. Process until creamy. Thin with additional 1/4 cup water if desired. Taste and adjust seasonings if necessary.

Lightly toss salad with dressing. Serve with tortilla chips and additional dressing for dipping

It is "No-Cook" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have favorite no cook? Feel free to share in the comments section or link to your blog if you have one. Bloggers' recipes will be posted at noon on Thursday.

best,

Diane

red or green?

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Tuesday, May 6, 2014

Cheddar Cheese & Red Chile Potato Soup

Spring weather is so unpredictable in Northern New Mexico. We had a string of beautiful days with temperatures in the mid to high 60's. Then it snowed. Today it is 74 degrees. So I like to keep ingredients on hand to ensure I can be flexible with recipes. Greens..raw or sauteed? Pasta with grilled vegetables or a heavy red sauce? Or potatoes...cold salad or hot soup?

This potato soup is a perfect recipe to have on hand year round. Delicious hot, it also is nice warm or room temperature. The spicy red chile is actually cooling on a Summer day. And, while there is cheese in the soup, there is no cream or milk so the dish is lighter than you might expect. Cheese...red chile...potatoes. How good does this soup sound?

Cheddar Cheese & Red Chile Potato Soup
(serves 6 as a first course)

Ingredients
1 yellow onion, chopped
3 tbsp extra virgin olive oil
2 tsp sea salt
3 pounds baking potatoes, unpeeled and cut in 2 inch dice
2 tbsp ground New Mexican red chile (see resources)
1 canned chipotle pepper, minced (optional, skip if you want less heat)
5 1/2 cups water
8 oz extra sharp cheddar cheese, grated
2 tbsp pure balsamic vinegar
coarse grey salt
freshly ground black pepper
4 tbsp chopped cilantro leaves
2 tbsp snipped chives

Warm olive oil in a large saucepan or soup pot. Add onion and sauté over low heat until just beginning to caramelize (about 10 minutes). Add 2 tsp sea salt, potatoes, chile, chipotle and water. Increase heat to high and bring to a boil. Reduce heat back to low, cover pan and simmer 20 minutes or until potatoes are very tender when pierced with a knife.

Remove from heat and, using an immersion blender, puree until smooth. (alternatively, process in two batches in a blender...be very careful if using this method, the soup is very hot). **Note, I like my soup with a bit of texture (and the nutrients) from the potato skins so I stop at this point. If you want a more elegant soup, strain through a fine sieve to remove skin and onion bits**

Add mixture back to saucepan and place over low heat. Thin with additional water as desired. Stir in cheese until melted. Add balsamic vinegar and large pinch of pepper. Taste and, using sea salt, adjust seasonings if needed. Serve soup topped with cilantro leaves and chives.