Broccoli, Cauliflower and Onions = Fabulousness

Rachel, this post is not for you. Go do yoga or something while I talk to Miss M.

Maxine, your mother is a wonderful human being who really loves you and is a terrific mother. But she has this one genetic flaw: Apparently she has mutant taste buds that tell her broccoli and cauliflower taste bad. As someone who eats broccoli multiple times weekly and thinks it is perhaps the best veggie ever grown, I find it a little hard to believe your mother came out of my body. (I assume this genetic flaw is from the Reynolds side of the clan, along with premature gray hair and height deficiencies.)

Anyway I'm here to tell you that when (note that was not an if) I make this casserole for you from Faith Durand's new cookbook, Not Your Mother's Casseroles, you are going to love it and, therefore, broccoli. It's just the truth. Nana wouldn't lie.


ingredients
1 head broccoli, chopped, florets only about 4 cups
1 head cauliflower, florets only, chopped about 4 cups
2 tablespoons unsalted butter
2 large onions, diced
3 teaspoons salt
4 cloves garlic, minced
1/4 cup minced fresh chives
3 large eggs
1 1/2 cups shredded Gouda cheese
1/2 teaspoon pepper

for the bread crumb topping
1 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

method
Heat oven to 350 degrees. Lightly grease 9X13 baking dish.

Bring a large pot of salted water to a boil. Cook the broccoli and cauliflower in the pot for 10 minutes or until tender. Drain and mash together in a large bowl until soft. Drain off any additional water. Set aside.

Heat the butter in a large skillet over medium heat and add the onions. Sprinkle with 1 1/2 teaspoons salt and cook for about 10 minutes or until translucent. Add the garlic and cook for another 3-4 minutes or until the garlic is fragrant and golden. Add the chives, stir for about a minute and remove from the heat.

Beat the eggs in a small bowl. Then stir them into the mashed cauliflower and broccoli. Stir in the cheese, the remaining 1 1/2 teaspoons of salt, pepper and finally the onion mixture. Place in baking dish.
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For the topping, mix he breadcrumbs with the salt, pepper and olive oil. Spread evenly over the vegetable mixture in the baking dish. Bake uncovered for 40 minutes or until golden brown. Let stand for 10 minutes before serving.

Veggie Cheesecake = Yummmmm

Janet here: When I stopped eating red meat over 30 (!) years ago, the Moosewood Restaurant Cookbook was my bible. Mollie Katzen's hand-scrawled recipes with quirky drawings was my go-to spot for figuring out how to serve a meal to my new live-in boyfriend (now husband) after we left working at a private school and actually had to fend for ourselves. What does one put on a plate that does not have meat as its centerpiece? I couldn't just serve salad — my mainstay at the boarding school. We needed to eat a "meal."

Moosewood came to the rescue big time. I went through just about every recipe in the iconic lilac covered book (except those with major mushrooms because I can't stand mushrooms) and bought the second — and third and fourth books — as soon as they came out. I had only one failure in all those recipes — zucchini pancakes that just turned into glop in the frying pan.

Moosewood took a back seat when we had children because, well, I didn't have children who liked vegetables that much. So we added chicken and fish into our meal plan. It was just easier than fighting.

But now that they're gone, we're back to eating more all-veggie meals. I pulled Moosewood a couple of weeks ago. It was like reconnecting with an old friend: instant ease and lots of good memories. I made a variation on Moosewood's vegetable cheesecake and it was just as good as the first time I pulled it off.

Do you have a go-to cookbook? What makes it so special? We'd love to hear. I'm always looking for another cookbook. :)



Vegetable Cheesecake
serves at least 8

ingredients
1 cup each grated carrots or zucchini or whatever you like. I did carrots and some leftover cauliflower. If you do zucchini, be sure to put in a sieve with a little salt to get rid of excess moisture. Don't do more than 2 cups of veggies altogether.
3 tablespoons butter
1 cup minced onion
2-3 gloves garlic, minced
3 tablespoons flour
salt and pepper to taste
1/2 teaspoon basil and oregano
1 tablespoon lemon juice
2 1/2 cups ricotta cheese
1 cup grated mozzarella
1/2 cup grated parmesan cheese
4 large eggs
1 1/2 medium tomatoes slices
bread crumbs

method
Heat oven to 375 degrees.

Melt the butter in a sauce pan and saute the onions, garlic with the flour. Add the veggies with spices and cook for a few minutes until just tender.

In a large bowl stir together the eggs and cheeses. Add the sauteed veggies and pour the entire bowl into a spring-form pan that has been dusted with bread crumbs.

Cook for 30 minutes at 375. Then add the tomatoes, which you have dredged in bread crumbs, to the top. Lower heat to 350 and bake for another 30 minutes. Turn off the heat and open the oven door. Let sit there for 10 minutes. Then take out and let rest for another 10 minutes before slicing and serving.

Pasta: Two Ways, No Sauce

Rachel here: For this post, we decided to explore alternatives to the traditional pasta with tomato sauce. Now, this isn't because either one of us can't get down with some good old spaghetti. No, that's not it at all. It's just that it's nice to utilize staple ingredients in less common ways from time to time and pasta is nothing if not a staple. I vividly recall the dish my mom has posted below from growing up. It's quite tasty and this is coming from somebody who basically avoids cauliflower and broccoli like the plague. My soup recipe was the byproduct of epicurious (via the November 2004 issue of Bon Appetit) perusing and, though this was the first time I made it, it will definitely be making further appearances on the dinner table in my house. Plus, I'm thinking that this may generally be the way I make meatballs from now on since I have never had them hold up so well (and to stirring, even!) and this is a healthier approach than just cooking them in oil. Anyway, check out our recipes below and then let us know how you like your pasta. Happy eating!

Escarole Soup with Pasta and Meatballs
feeds 4 as a main course, 6 as a starter

Ingredients
3/4 lb. lean ground beef (according to reviews of this recipe turkey works just fine, too, for an even healthier alternative)
1 1/3 c. fresh grated parmesan (divide into 1/3 c. and 1 c. units)
1/2 c. fresh breadcrumbs from crustless french bread
1 large egg
2 cloves garlic, minced
1/2 tspn. salt
1/2 tspn. fresh ground pepper
7 1/2 c. low sodium chicken broth
2 T. olive oil
2 large celery stalks (including tops), chopped
1 medium onion, chopped
1/2 c. orzo
1 small head of escarole, coarsely torn

Method
In a medium bowl, mix together the first seven ingredients (beef through pepper). Form this mixture into 3/4 inch balls (moisten your hands to prevent sticking to the meat). Heat 1 1/2 c. of the chicken broth with the 2 T. of olive oil in a large pot over medium-high heat. Add meatballs and simmer until they are firm and hold their shape (roughly 5 minutes). When the meatballs are firm, remove them back to their bowl. Boil remaining liquid until reduced to a glaze. Add onion and celery and stir until they start to soften. Add the remaining 6 c. of chicken broth, the meatballs (along with any juices) and the orzo to the pot. Simmer until pasta is soft (roughly ten minutes) and season with salt and pepper as needed. Add the escarole and simmer until it wilts (roughly 5 minutes). Ladle into bowls, top with remaining parmesan cheese and enjoy.



Cauliflower Pasta
serves 6

Ingredients
one head of cauliflower, cut into bite-size pieces
one medium onion, choppped
2 cloves garlic, minced
1 28 ounce can of your favorite diced tomatoes
salt and pepper to taste
about 3/4 teaspoon oregano
about 3/4 teaspoon basil
about 2 tablespoons olive oil
1 pound spaghetti (I prefer thin but that's just me)
grated Parmesan

Method
In a large skillet, heat the olive oil and add the chopped onions. Saute until soft and translucent. Add the garlic and saute for about 1 minute. Add the cauliflower and saute for about 5 minutes until it's just start to get tender. Add the tomatoes and seasonings. Let simmer for about 15 minutes until the cauliflower is cooked the way you like (I like my vegetables crunchy).

While the cauliflower mixture is simmering, fill a pot with about 4 quarts of water and salt it. When boiling, add the pasta and cook until it's the way you like it (I prefer al dente), about 10 minutes or so.

Drain the pasta, place portions on the plate, add the cauliflower mixture, top with Parmesan and you are ready to go.