I have seen many recipes on Pinterest about faux Alfredo sauce and healthier versions of the butter and cream filled awesomeness that is Alfredo sauce. I finally caved and gave it a try, much to my surprise it is really, really good! I tried it first without any dairy and decided to add the Parmesan cheese to it for a little more pizzazz. I will have to warn you though, full disclosure and all, I love garlic. I use garlic in everything I possibly can and a lot of it. I will be making this again and very soon, since I got more cauliflower in my co-op share this weekend.
1 head of cauliflower cut into florets
8 cloves of fresh garlic, minced
4 cups of broth ( I used my chicken bone and feet broth)
1/2 cup shredded Parmesan cheese ( I used a little less)
salt and pepper to taste
bacon grease, butter, ghee or coconut oil ( to cook garlic)
Melt bacon grease, add minced garlic cook until almost crispy, set aside. In a soup pot add broth and cauliflower to pot and cook until cauliflower is very tender, using a slotted spoon put cooked cauliflower into Blender or food processor, add garlic and 12 ounces of the broth and blend until creamy. Add Parmesan and blend until smooth, add salt and pepper to taste. I had baked a spaghetti squash and grilled some chicken thighs to go with my Califredo sauce, which went great together!!
Spaghetti squash and Caulifredo sauce.
grilled chicken thighs on top.
I welcome all comments and would love to know if you tried this and what you thought!
Gallon of goodness
Today I spent all day cooking for something called a meal train. There is a family, man wife and two children. He is undergoing Chemo treatments and mom is busy working and taking care of two kiddo’s 6 years and 3 months. A meal train is something that someone sets up and people volunteer to make and take a meal. I volunteered and wanted to take enough over so there would be a good amount for left overs as well. I made Paleo Turkey Pot Pie Soup. It’s been a little cold here so I wanted to make something comforting, warming, filling. nurturing, tasty and above all healthy. I just have to say, Turkey’s have HUGE wings! I got one wing and it weighed 2 pounds. Their thighs are pretty darn spectacular as well, huge heavy and very meaty weighing it at over 3 pound each. The night before I make the soup, I put in my crock pot the turkey parts, 3 carrots to line the crock pot, 1 onion whole, one large bunch of garlic whole, 2 tsp sea salt, black pepper and 2 TBS Apple Cider vinegar. I woke up at 4:00 am and I had turned my handy crock on to defrost to start off, so I switched to to low at 4:00 am. When I got to the nitty gritty at 8:00 am the house smelled divine. I turn my crock off and let pulled the turkey meat and parts out to cool. I strained the broth into my largest soup pot and began chopping and dicing vegetables. I use cauliflower puree and full fat coconut milk to thicken my Pot Pie soups. This gives it a very creamy thick gravy like consistency and a extra few servings of vegetables. The best part is you can sneak the hated cauliflower past children and husbands easily without their knowledge.
I also decided to make a roll to go with this hearty soup and decided on the Herb drop biscuits in the 21 DSD book. I will tell you, you need these biscuits in your life! They are now on my Thanksgiving list! I will have to tell you though, if you want the recipe you will have to by the book, sorry I can’t give it out. But what I can do is show you a picture of mine.
Herb drop biscuit form the 21 DSD Book.
I was so busy running around and cooking that I was not hungry again. I don’t know if this is good or bad, but I’m just going to let my body choose when it wants to eat. I really didn’t have much today.
Breakfast was a Bullet Proof Coffee\
Lunch was 1 cup of fut fat organic Kolona cottage cheese
snack was 2 ounces Grass fed Cheddar cheese and small handful of pistachio’s
turkey pot pie soup and herb drop biscuits.
I will post the recipe for the soup as another post, so this one doesn’t get too long
I was discussing cauliflower pizza crust at the co-op sorting today and I promised a recipe for it. These freeze well, cool them completely before freezing without any toppings and add toppings to frozen crust right before baking. I make my own sauce to top them and add any kind of toppings you like. Bake topped pizza at 400 until cheese is bubbly and just starting to brown, about 20 minutes
1 cup Grated Raw Cauliflower or 100 g
1/2 cup or 2 oz grated cheese, I use Mozzarella
1/8 tsp garlic powder
1/4 tsp basil
Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and spray lightly with cooking spray. Combine grated cauliflower, egg , cheese, garlic powder and basil until mixed completely. Spoon mixture on prepared pan. Use the back of a spoon to thin out mixture and form a circle or square. The thinner the crust the less chance of it being soggy. Bake for 30 minutes. Carefully flip the pizza crust over by using a spatula to lift all edges of the crust off the parchment first. Bake an additional 10 to 15 minutes until edges are really brown and crisp. Let cool.
Every Saturday I go to my local co-op, Bountiful Baskets. They are also located in several other states as well as Texas. I contribute on Monday and pick up is on Saturday for my location. They have options every week for extra add on’s and you can either get a conventional basket or an organic basket. I love it because it is like Christmas every Saturday, you never know what fruits and vegetables you will get until you go pick it up, it will expand your horizons so to speak. I have tried a lot more things than I would have if I would have simply because it was in my basket.
A run down of what I got this week, 5 English (seedless) cucumbers 4 1/5 pounds, 2 heads of cauliflower 3 1/2 pounds, 3 pound bag of Fuji apples, 4 Asian pears 1 pound 10 ounces, 1 bunch of radishes 10 ounces, 1 sweet potato 1 1/2 pound, 1 pound of strawberries, green beans 14 ounces and 5 pounds of bananas for a grand total of 21 1/2 pounds of fresh produce for only 16.50 which breaks down to 1.30 a pound. I ask you, where in the world could you get that much high quality produce for such a little money that you didn’t have to grow yourself, exactly nowhere.
I went to the store today because I got inspired on one of the face book pages I visit. I went to go get mushrooms to make a soup. I walked into the produce section and I saw the most amazing sight, local cauliflower. This head of cauliflower was no ordinary head of cauliflower, no sir. It had to weigh almost ten pounds and that is no fish story! I made a new soup and three other dishes using one head of cauliflower . It’s cold and dreary here in BIG “D” so I had soup on the brain and I am quite pleased with how it turned out. Creamy just like it had dairy, but there is no cow juice in it ;). I had to leave out onions because DH doesn’t like them, they really would have put this soup over the top!
The recipe is as follows;
1 head of cauliflower
4 cups of bone broth of your choice
2 tsp. garlic
1/8 tsp Thyme
1/2 to 1 cup coconut milk or nut milk of choice
Himalayan pink sea salt and fresh ground pepper to taste
1 pound ground grass fed beef or ground Bison
3 Portabella mushrooms
Rinse cauliflower well, remove leaves and large stems, cut into small pieces, put broth into dutch oven or soup pot and add cauliflower, cook until very tender and falling apart. Brown meat , when done remove meat from pan and add mushrooms, saute mushrooms in meat drippings. Blend cooked cauliflower and bone broth until creamy ( I use a stick/immersion blender) , add garlic,thyme,sea salt and pepper. Slowly add coconut or milk of choice to cauliflower mixture over low heat until desired consistency is reached, add cooked ground beef and mushrooms and simmer for 10 minutes. Let sit for about 15 minutes and enjoy a nice hot steamy, creamy bowl of warming soup. I did not use the whole head of this cauliflower in my soup, it weighed close to 8 pounds.