Cauliflower- Mashed Potatoes

I have tried a few recipes that substitute some of the potatoes with cauliflower for a healthier option. I have not liked them so far...and some of them are quite involved when it comes to combine it all... but this one is really good and pretty simple. (though, I have found with any of them that they are not actually that much healthier, as you add ingredients to make them taste better...)

Sorry, the only picture I have of them is with a bat wing on top... and we only need to see those once... Just picture mashed potatoes in your mind, and you've pretty much got it down. But you can see the entire dinner here.

Cauliflower-Mashed Potatoes
makes 8 servings

{ingredients}
4 quarts water
2 tsp. salt
2 lbs. Yukon gold potatoes, cubed. (the great thing about these potatoes is that they do not need to be peeled though you can peel them if you want a smoother texture. They also make very creamy mashed potatoes.)
1 head cauliflower, cut into florets
1/2 c. butter, softened (I didn't soften my butter, just tossed it in with the steaming potatoes. It melts fast enough...)
2 (5.2 oz) packages garlic and herb cheese spread instead I used... a package of the Philadelphia's Savory Garlic Cooking Cream
1/4 tsp. ground black pepper

{directions}
In a large pot, combine water and salt. Add potatoes and cauliflower. Bring to a boil over over medium-high heat. Cook 10-15 minutes, or until tender. (The smaller you cut, the faster they cook)

Drain well, and return to hot pot. Add butter, and cheese spread cooking cream. Mash with a potato masher until butter and cheese cream is melted. Season with a little salt and pepper, stirring to combine well.

I may have to try this recipe with the cheese spread, just to compare. But everyone thought they tasted great.

Toasted Orzo and Peas

{ah the classic story of a new recipe turned family favorite. This is one experiment that had the best turn out a recipe could hope for. Easy to cook, dish after-math is low, tasty, and relatively healthy! (ok so maybe not totally healthy, but its close!) My husband actually requested we put it on the "family favorite list"}



{ingredients}
2 Tbsp. butter
1 small onion, minced
3/4 tsp salt
2 medium garlic cloves, minced
1 1/4 c. orzo
2 1/2 c. chicken broth
1 c. frozen peas
1 oz Parmesan cheese-grated {about 1 c.)
2 Tbsp. fresh minced parsley leaves {I didn't really measure... but it all worked out}
ground black pepper
1 lemon, cut into wedges- for serving {optional}

{directions}
Melt the butter in a 12 inch nonstick skillet over medium heat.
Add onion and salt and cook, stirring often, until softened {5-7 minutes}
Stir in garlic and cook until fragrant {about 30 seconds}
Stir in orzo and cook, stirring often, until most of the grains are golden {i didn't believe it, but about 5 minutes... its longer than you might think}
Carefully stir in the broth and bring to a boil, then reduce the heat to medium- low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender {about 10-12 minutes}. {Be careful not to cook at too high of heat at this point because the liquid will evaporate and the orzo will not cook...}

Off the heat, stir in the peas, Parmesan, and parsley and let sit until the peas are warmed through {about 2 minutes}.
Season with salt and pepper {or if you're my husband, Tony's} to taste and serve with the lemon wedges. {seriously, the lemon makes all the difference!}

{we were thinking this recipe would be great with any veggie you wanted and however many you might want. The orzo is very forgiving and is fairly versatile.... }

Enjoy!

Parmesan Potato Wedges

Here's a great side dish to serve with your favorite grilled meat.

Cut up the amount of potatoes you need for the number of people you are feeding (use russet, red, or fingerlings) It doesn't matter the size you cut them, but try and make them even so that cooking time will be the same for each piece.

Melt 1/3 c. butter and mix with 1 tsp. minced garlic (I used the bottled kind), 1/4 c. Parmesan cheese (the kind in the green bottle), and 1/2 tsp. Italian seasoning. Coat the potato wedges with the butter mix and bake in a 425 degree oven for about 30 minutes. It might take a little longer if you went for potato wedges instead of smaller bit size pieces.

I put my butter mix in a ziploc bag and then added my potatoes and shook them up. The only problem I had was that my potatoes were cold (they had been out in my garage) and the butter solidified and made it hard to coat the pieces. I haven't had that problem before.

Great served with ranch dressing

**Here's a recipe card for you!