Recipe: Romanesco Cauliflower Mac

No idea what romanesco cauliflower is? Don't worry, you definitely aren't alone. (My spell check doesn't even recognize it.)

Some people call it romanesco broccoli.

Or fractal cauliflower. 

This is what it looks like: 

Pretty.

We had our first experience with this veggie fairly recently, when one arrived in our CSA box. We discovered that it is great straight up roasted with some olive oil and salt and pepper. I think it tastes more like broccoli than cauliflower but also much nuttier. It really has its own flavor altogether.  

You should try it! 

I was ready to try something new this past Monday so, using Martha Stewart's Broccoli Romanesco and Parmesan Puree recipe as inspiration, I decided to whip up a veggie and cheese mac for Meatless Monday. 

This could also be a fun St. Patrick's Day dish. You know, because it's green. 

Romanesco Cauliflower Mac

Serves: 4 

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 head romanesco cauliflower, cut into bite-size pieces
• 2 garlic cloves, chopped
• 1/2 cup water
• 1/2 cup nonfat milk
• 1/2 cup shredded Parmesan cheese, plus more for serving
• 1/8 teaspoon nutmeg
• Salt and pepper
• 8 ounces small macaroni
• Fresh parsley, for serving

Directions:

1. Cook macaroni to al dente, according to package directions. Reserve 1/2 cup cooking liquid before draining.
2. While macaroni is cooking, prepare the sauce. Heat the olive oil in a large skillet over medium-high heat. Add the romanesco cauliflower and cook, stirring often, until beginning to brown.
3. Add water, reduce heat to low, cover and cook until the romanesco cauliflower is easily pierced with a fork. 
4. Drain any remaining water from the skillet and transfer the romanesco cauliflower to a blender or food processor. Add milk and process until smooth. If needed, add a bit of the pasta cooking liquid to get the sauce to your desired consistency. 
5. Combine the pasta and sauce. Serve in bowls with a sprinkle of parmesan and chopped parsley. 

Nutrition:

Based on my calculations, this is approximately 350 calories/serving.

Disclaimer: I don't believe in hiding vegetables to get children to eat more vegetables. Primarily because they don't learn that vegetables are awesome and that they actually LIKE vegetables. However, if you have a particularly picky eater on your hands, child or adult, this may be a good way to sneak in some extra good green stuff. 

Recipe: Ginger Chicken & Bok Choy Soup

As promised...a recipe for the Ginger Chicken & Bok Choy Soup I made last week!

I'm going to crawl on out on a limb and assume that some of the people who read my blog live in places that are actually cold right now. I, on the other hand, do not happen to live in a place that is currently experiencing winter appropriate weather. It is supposed to get up to 70 this week. 70! In January! Needless to say, I won't be making any soup this week.

However, if it were cold outside, I would make this soup. It is super duper yummy and cozy but you can have your fill without feeling too stuffed. It is based on a Martha Stewart recipe but my version is less labor intensive, perfect for a weeknight, post-work dinner.

Ginger Chicken & Boy Chok Soup
Inspired by this recipe: Poached Chicken with Bok Choy in Ginger Broth

Serves: 4-6

Ingredients:

• 8 cups Miso Ginger Broth 
• 1 lb chicken, cut into bite-size pieces
• 4 baby bok choy, quartered lengthwise
• 10-ounces sliced white mushrooms
• 3 green onions
• Unseasoned rice wine vinegar
• Low sodium soy sauce
• Sriracha

Directions:

1. Bring the miso ginger broth to a boil in a large stock pot. 
2. While broth is coming to a boil, cut your chicken and bok choy into bite-size pieces and slice up your green onions. 
3. Once broth is boiling, add the chicken and simmer for 10 minutes. 
4. Add in the boy choy, mushrooms and green onions and simmer for an additional 10 minutes or so, until chicken is cooked through and veggies are nice and tender. 
5. Ladle soup into individual dishes and season each with rice wine vinegar, soy sauce and sriracha, to taste!

Notes:

• Our Trader Joe's carries Miso Ginger Broth but if you can't find any, you can make the broth in the original recipe (link above).
• This soup saves and reheats well. Perfect for dinner one night and then taking to work the next day for lunch. 
• Feel free to experiment with ingredients! I am going to try grilled or roasted tofu (instead of chicken), extra veggies and some rice noodles next time.