healthy – Florida Girl Cooks http://floridagirlcooks.com Seeker of sunshine + exquisite food Sun, 03 Feb 2019 18:29:26 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.1 96532064 BUTTERNUT SQUASH SOUP http://floridagirlcooks.com/butternut-squash-soup/ Tue, 06 Oct 2015 01:53:33 +0000 http://floridagirlcooks.com/?p=831 Butternut Squash is the staple produce item in our house during the fall. Yes I can hear you saying, “But you live in Florida, isn’t it summer year-round?” My response to that would be ...

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]]> Butternut Squash is the staple produce item in our house during the fall. Yes I can hear you saying, “But you live in Florida, isn’t it summer year-round?” My response to that would be simply…”Duh!” But it’s ok even us summer-toasted Floridians can enjoy fall or at least pretend. Butternut squash soup was the first food I introduced to my boys when they were babies and they love it just the same now at the ages of 3.5 and 5. I bought the Whole 30 book this summer and immediately thumb-nailed the recipes I’d like to make and this one was the first. This is an easy recipe that can be enjoyed on its own or would compliment well with my Gorgonzola and Pear Salad. The only thing I omitted was ginger because we recently made and ate and Carrot Ginger Soup so it’s a bit played out for us right now. Floridians sit back and enjoy this soup while you open up your windows to the three degrees cooler temperature while everyone else just enjoy accordingly with your real change of weather. Happy fall to all!

butternut squash soup, fall food, soup, comfort food, healthy

Butternut Squash Soup

Ingredients

3 tbsp. clarified butter
1/2 cup diced onion
3 cups diced and seeded peeled butternut squash
2 cloves garlic
4 cups chicken broth
1 tsp salt
1/2 tsp. black pepper
1/4 cup heavy cream (if you’re feeling naughty)

Prepare

1. Prepare produce as needed.

2. In a large pot, melt the butter over medium heat, swirling to coat the bottom of the pot. Add onion and cook until translucent, 2 to 3 minutes. Add the squash and garlic and still until the garlic becomes aromatic, about 1 minute.

3. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from heat.

4. In one or two batches, transfer soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot.

5. Heat the soup over medium-high until it thickens. Add heavy cream if you’d like to incorporate into this recipe at this time and cook for 5 more minutes .

5. Heat soup for 7-10 more minutes and season with salt and pepper. Serve and enjoy!

Butternut Squash Soup
Serves 2
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 tbsp. clarified butter
  2. 1/2 cup diced onion
  3. 3 cups diced and seeded peeled butternut squash
  4. 2 cloves garlic
  5. 4 cups chicken broth
  6. 1 tsp salt
  7. 1/2 tsp. black pepper
  8. 1/4 cup heavy cream (if you're feeling naughty)
Instructions
  1. Prepare produce as needed.
  2. In a large pot, melt the butter over medium heat, swirling to coat the bottom of the pot. Add onion and cook until translucent, 2 to 3 minutes. Add the squash and garlic and still until the garlic becomes aromatic, about 1 minute.
  3. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from heat.
  4. In one or two batches, transfer soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot.
  5. Heat the soup over medium-high until it thickens. Add heavy cream if you'd like to incorporate into this recipe at this time and cook for 5 more minutes .
  6. Heat soup for 7-10 more minutes and season with salt and pepper. Serve and enjoy!
Adapted from Whole 30 Cookbook
Adapted from Whole 30 Cookbook
Florida Girl Cooks http://floridagirlcooks.com/
butternut squash soup, fall food, soup, comfort food, healthy

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]]> 831 GORGONZOLA PEAR SALAD http://floridagirlcooks.com/gorgonzola-pear-salad/ Fri, 02 Oct 2015 18:05:26 +0000 http://floridagirlcooks.com/?p=840 My friend Jocelyn recently had a girls night at her house. These usually entail some chatting and catching up or sorts while our kids play (that’s sugar coating it of course…more like rough-house and ...

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]]> My friend Jocelyn recently had a girls night at her house. These usually entail some chatting and catching up or sorts while our kids play (that’s sugar coating it of course…more like rough-house and reap havoc at 20 decibels to high a level….but rightfully so, as they are children) along with some munching on some of her most amazing dishes. She made a white lasagna that was to die for and paired it with this light yet savory gorgonzola pear salad and some mushroom and spinach pocket h’orederves. The salad resonated with me the most because as of late I am trying to incorporate more greens into my diet. I used a champagne vinaigrette dressing from Publix and it was the perfect touch to this salad. I hope you enjoy it as much as I did!

Gorgonzola Pear Salad

Ingredients

8 oz. fresh baby spinach
8 oz. mixed field greens
2 tbsp. fresh dill, coarsely chopped
1 large Bartlett pear, thinly sliced
4 tbsp. honey roasted almonds
2 tbsp. champagne vinaigrette
sea salt
freshly cracked black pepper

Prepare

1. Place the leafy greens into a large salad bowl.
2. Thinly slice the pears and coarsely chop the dill and toss into the leafy greens.
3. Throw in the honey roasted almonds along with the salt, pepper, and vinaigrette dressing and toss evenly to coat.
4. Serve and enjoy!

Gorgonzola Pear Salad
Serves 4
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 8 oz. fresh baby spinach
  2. 8 oz. mixed field greens
  3. 2 tbsp. fresh dill, coarsely chopped
  4. 1 large Bartlett pear, thinly sliced
  5. 4 tbsp. honey roasted almonds
  6. 2 tbsp. champagne vinaigrette
  7. sea salt
  8. freshly cracked black pepper
Instructions
  1. Place the leafy greens into a large salad bowl.
  2. Thinly slice the pears and coarsely chop the dill and toss into the leafy greens.
  3. Throw in the honey roasted almonds along with the salt, pepper, and vinaigrette dressing and toss evenly to coat.
  4. Serve and enjoy!
Florida Girl Cooks http://floridagirlcooks.com/
gorgonzola pear salad, salad, fall salad, vegetarian, healthy

gorgonzola pear salad, salad, fall salad, vegetarian, healthy

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]]> 840 BALSAMIC ROASTED CARROTS http://floridagirlcooks.com/balsamic-roasted-carrots/ Sun, 05 Jul 2015 14:38:54 +0000 http://floridagirlcooks.com/?p=721 Selecting a vegetable dish for each night’s meal in my home can be a minor undertaking at times. I don’t say this on me or my husband’s behalf but of course from the behalf ...

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]]> Selecting a vegetable dish for each night’s meal in my home can be a minor undertaking at times. I don’t say this on me or my husband’s behalf but of course from the behalf of our two toddler sons. Being creative with these vegetable sides can be complicated and I more often than not rely on suggestions from fellow moms and the “oracle” of recipes…Pinterest. I have no shame admitting I use Pinterest and I am all about expanding my food repertoire instead of strictly relying on my knowledge. So regardless, I invite you to try these balsamic roasted carrots, whether you have toddlers or not, it’ll be a hit and pairs with a wide variety of meals.

Balsamic Roasted Carrots

1.5 pounds/24 ounces) baby carrots, tops removed, peeled if desired
2 tablespoons olive oil
2 tablespoons balsamic vinegar (good quality)
Dash of coarse salt
Dash of pepper if desired (we dislike it)
Dried or fresh parsley
Prepare
Preheat oven to 400 degree F.
Line a rimmed cookie sheet with parchment paper, if you don’t have any just spray it liberally with non-stick cooking spray.
Rinse your carrots and pat dry.
In a medium sized glass bowl (or large if double batching) place the carrots inside.
In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn’t play well with acidic ingredients.
Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelised goodness on both sides.
Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley and serve.

Balsamic Roasted Carrots
Serves 4
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 1.5 pounds/24 ounces) baby carrots, tops removed, peeled if desired
  2. 2 tablespoons olive oil
  3. 2 tablespoons balsamic vinegar (good quality)
  4. Dash of coarse salt
  5. Dash of pepper if desired (we dislike it)
  6. Dried or fresh parsley
Instructions
  1. Preheat oven to 400 degree F.
  2. Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
  3. Rinse your carrots and pat dry.
  4. In a medium sized glass bowl (or large if double batching) place the carrots inside.
  5. In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn't play well with acidic ingredients. Whisk with gusto until your arm falls off, or your ingredients combine perfectly.
  6. Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
  7. Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelised goodness on both sides.
  8. Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley and serve.
Adapted from Cravings of a Lunatic
Adapted from Cravings of a Lunatic
Florida Girl Cooks http://floridagirlcooks.com/

balsamic roasted carrots, carrots, vegetables, vegetarian, roasting, healthy, organic, kid approved

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]]> 721 SUMMER POMEGRANATE ARUGULA SALAD http://floridagirlcooks.com/summer-pomegranate-arugula-salad/ Sat, 27 Jun 2015 13:22:29 +0000 http://floridagirlcooks.com/?p=709 Summers are for a healthy balance indulging in rich foods and of course ice cream and also for maintaining one’s figure so this is this summer’s go-to salad in our household to bring on ...

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]]> Summers are for a healthy balance indulging in rich foods and of course ice cream and also for maintaining one’s figure so this is this summer’s go-to salad in our household to bring on that balance. We planted a pomegranate tree in our yard four years ago and it has finally reached maturity to offer us pomegranates. I decided to take advantage and use them in these salads and they are great compliment to the arugula and other ingredients. I hope you enjoy this summer pomegranate arugula salad, from my pomegranate tree to yours.

summer pommegranate arugula salad, salad, summer, summer salad, healthy, organic, homemade

summer pommegranate arugula salad, salad, summer, summer salad, healthy, organic, homemade

summer pommegranate arugula salad, salad, summer, summer salad, healthy, organic, homemade

Summer Pomegranate Arugula Salad

Ingredients

4 cups arugula, stems removed
1/2 cup pomegranates
1 haas avocado , thinly sliced
4 tbsp reduced white balsamic vinegar
1/2 cup almond slivers
1/2 tsp sea salt
1/4 tsp fresh cracked black pepper

Prepare

1. Place arugula into a large salad bowl.
2. Open and cut out pomegranates, peel and slice the avocados and place them into the same bowl.
3. Sprinkle items in the bowl with reduced balsamic vinegar, almond slivers, sea salt, and fresh cracked black pepper.
4. Toss and mix to coat with reduced balsamic vinegar.
5. Serve and enjoy!

 

Summer Pomegranate Arugula Salad
Serves 8
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 4 cups arugula, stems removed
  2. 1/2 cup pomegranates
  3. 1 haas avocado , thinly sliced
  4. 4 tbsp reduced white balsamic vinegar
  5. 1/2 cup almond slivers
  6. 1/2 tsp sea salt
  7. 1/4 tsp fresh cracked black pepper
Instructions
  1. Place arugula into a large salad bowl.
  2. Open and cut out pomegranates, peel and slice the avocados and place them into the same bowl.
  3. Sprinkle items in the bowl with reduced balsamic vinegar, almond slivers, sea salt, and fresh cracked black pepper.
  4. Toss and mix to coat with reduced balsamic vinegar.
  5. Serve and enjoy!
Florida Girl Cooks http://floridagirlcooks.com/
summer pommegranate arugula salad, salad, summer, summer salad, healthy, organic, homemade

summer pommegranate arugula salad, salad, summer, summer salad, healthy, organic, homemade

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]]> 709 ORANGE NECTARINE SMOOTHIE http://floridagirlcooks.com/orange-nectarine-smoothie/ Sun, 24 May 2015 15:04:30 +0000 http://floridagirlcooks.com/?p=725 In my journey of discovering fruits I have never tried before I know I’ve been wanting to try nectarines. Alone, they taste so good and paired with orange it’s even more delicious! This orange ...

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]]> In my journey of discovering fruits I have never tried before I know I’ve been wanting to try nectarines. Alone, they taste so good and paired with orange it’s even more delicious! This orange nectarine smoothie is a creation I conjured up to keep my morning breakfast smoothie routine snazzed-up. I added a scoop of vegan vanilla protein for added protein and it helps me last until my early lunch so my blood sugar doesn’t drop throughout the morning.

I’ve recently discovered a produce market close to my house called Don Victorio’s. Don’t let the size of the store or appearance deter you from exploring all that this store has to offer. Even with it’s small size, Don Victorio’s is loaded with a wide array of fruits and vegetables but most importantly the freshness of the produce is what blew me away. I am getting so sick and tired of buying produce, specifically, herbs and leafy greens, at Publix and if you don’t use it within two days they go bad. I bought a huge bunch of cilantro at Don Victorio’s and it lasted in my fridge for a week before I used it. All of the produce is reasonably priced for the freshness. If you can’t find what you’re looking for the employees are knowledgeable and friendly and will help you find what you need.

Orange Nectarine Smoothie

Ingredients

3 small nectarines, flesh on
2 large oranges, peeled
1 cup almond milk
1/2 cup ice
1 scoop vanilla protein powder (I used vegan vanilla)

Prepare
1. Peel oranges and discard peels.
2. Place all ingredients in a blender and blend until smooth.
3. Serve with a little drink umbrella and enjoy.

Orange Nectarine Smoothie
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3 small nectarines, flesh on
  2. 2 large oranges, peeled
  3. 1 cup almond milk
  4. 1/2 cup ice
  5. 1 scoop vanilla protein powder (I used vegan vanilla)
Instructions
  1. Peel oranges and discard peels.
  2. Place all ingredients in a blender and blend until smooth.
  3. Serve with a little drink umbrella and enjoy.
Florida Girl Cooks http://floridagirlcooks.com/

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]]> 725 MEXICAN FLAG PALETAS http://floridagirlcooks.com/mexican-flag-paletas/ Wed, 29 Apr 2015 12:22:10 +0000 http://floridagirlcooks.com/?p=628 The days of Pinterest are ever prevalent in our meal-making nowadays and with confidence I attest that this is a good thing. My cooking and repertoire have been pretty diverse for some time now ...

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]]> The days of Pinterest are ever prevalent in our meal-making nowadays and with confidence I attest that this is a good thing. My cooking and repertoire have been pretty diverse for some time now but Pinterest has helped take it up a notch by pushing some of my great recipes a little further. I would love to tell you this is some complexly amazing dish, but only the later is true….which is a good thing. I have adapted the recipe to make it sweeter and simpler. Sometimes simple wins the prize and in the world of fresh and organic paletas, Spanish for popsicles, this takes first place for me. Deliciously and colorfully made for any occasion whether Mexican or not and for any age these Mexican flag paletas are sure to win the hearts of your guests for a sweet ending.

mexican flag paletas, cinco de mayo, Mexican, paletas, popsicles, fruit paletas, fresh fruit, healthy, kid approved

Mexican Flag Paletas

Ingredients

GREEN LAYER
juice of 8 limes
4 tsp sugar, to taste
three drops of green food coloring

WHITE LAYER
1 cup coconut milk
2 tsp sugar to taste

RED LAYER
4 tsp sugar
about 10 large strawberries

Prepare

1. To make the green layer, place the lime juice in a glass measuring cup. Place 1 cup of water and 4 tsp sugar in a small saucepan and heat until water is warm and sugar has dissolved. This make a simple syrup base. Place food coloring in and stir until even in color.
2. Pour the lime juice about 1/3 of the way up into each of 10 popsicle molds. Freeze the molds until the layer is almost frozen solid.
3. Mix the coconut milk and sugar and pour in another 1/3 of the way into each popsicle mold, while inserting the popsicles sticks and securing with the lid/popsicle stick holder. Allow to freeze for up to 6 hours.
4. Make a simple syrup again with 1 cup of water and 4 tbsp. sugar in the saucepan and pour into a blender or food processor. Remove stems from strawberries, place in blender/processor, and blend until smooth.
5. Fill the remaining spaces of the popsicle molds with the strawberry mix and allow to freeze for about 6 more hours.
6. When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.

Mexican Flag Paletas
Serves 12
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Prep Time
12 hr
Cook Time
10 min
Total Time
12 hr 10 min
Prep Time
12 hr
Cook Time
10 min
Total Time
12 hr 10 min
Ingredients
  1. GREEN LAYER
  2. juice of 8 limes
  3. 4 tsp sugar, to taste
  4. three drops of green food coloring
  5. WHITE LAYER
  6. 1 cup coconut milk
  7. 2 tsp sugar to taste
  8. RED LAYER
  9. 4 tsp sugar
  10. about 10 large strawberries
Instructions
  1. To make the green layer, place the lime juice in a glass measuring cup. Place 1 cup of water and 4 tsp sugar in a small saucepan and heat until water is warm and sugar has dissolved. This make a simple syrup base. Place food coloring in and stir until even in color.
  2. Pour the lime juice about 1/3 of the way up into each of 10 popsicle molds. Freeze the molds until the layer is almost frozen solid.
  3. Mix the coconut milk and sugar and pour in another 1/3 of the way into each popsicle mold, while inserting the popsicles sticks and securing with the lid/popsicle stick holder. Allow to freeze for up to 6 hours.
  4. Make a simple syrup again with 1 cup of water and 4 tbsp. sugar in the saucepan and pour into a blender or food processor. Remove stems from strawberries, place in blender/processor, and blend until smooth.
  5. Fill the remaining spaces of the popsicle molds with the strawberry mix and allow to freeze for about 6 more hours.
  6. When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.
Florida Girl Cooks http://floridagirlcooks.com/

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]]> 628 CRANBERRY-PECAN CHICKEN SALAD SANDWICH http://floridagirlcooks.com/cranberry-pecan-chicken-salad-sandwich/ Mon, 12 Jan 2015 22:19:20 +0000 http://floridagirlcooks.com/?p=568 This is my go-to recipe during the week when time is of the essence and my originally planned out meal falls through, which tends to happen more often than I’d like but then again…this ...

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]]> This is my go-to recipe during the week when time is of the essence and my originally planned out meal falls through, which tends to happen more often than I’d like but then again…this isn’t so bad to fall back on. It is the perfect combination of flavors and texture all in a protein filled, hearty cranberry-pecan chicken salad sandwich. I hope you find yourself enjoying this recipe very soon!

Cranberry-Pecan Chicken Salad Sandwich

Ingredients
2 chicken breasts (bone-in, skin-on)
1/4 cup pecans, toasted and roughly chopped
1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1/2 cup dried cranberries, roughly chopped
1.5 tablespoons shallot, minced
1/3 cup Greek yogurt
2 tablespoons light mayo (I use Duke’s but use your favorite)
2 tablespoons apple cider vinegar (or champagne vinegar)
1 tablespoon rosemary, minced
Himalayan salt
fresh cracked black pepper

Prepare

1. Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.

2. Once chicken is cool enough to handle shred chicken by placing in a stand mixer and mix for 1-2 minutes using a paddle attachment.

3. Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.

4. In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.

5. Season to taste with the Himalayan salt and fresh cracked black pepper. Chill for at least an hour until ready to serve.

 

Cranberry-Pecan Chicken Salad Sandwich
Serves 6
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 2 chicken breasts (bone-in, skin-on)
  2. 1/4 cup pecans, toasted and roughly chopped
  3. 1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
  4. 1/2 cup dried cranberries, roughly chopped
  5. 1.5 tablespoons shallot, minced
  6. 1/3 cup Greek yogurt
  7. 2 tablespoons light mayo (I use Duke’s but use your favorite)
  8. 2 tablespoons apple cider vinegar (or champagne vinegar)
  9. 1 tablespoon rosemary, minced
  10. Himalayan salt
  11. fresh cracked black pepper
Instructions
  1. Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
  2. Once chicken is cool enough to handle shred chicken by placing in a stand mixer and mix for 1-2 minutes using a paddle attachment.
  3. Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
  4. In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
  5. Season to taste with the Himalayan salt and fresh cracked black pepper. Chill for at least an hour until ready to serve.
Florida Girl Cooks http://floridagirlcooks.com/
cranberry-pecan chicken salad sandwich, sandwich, chicken, weeknight dinner, lunch, healthy

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]]> 568 CAESAR SALAD BASKETS http://floridagirlcooks.com/caesar-salad-baskets/ Thu, 01 Jan 2015 02:54:58 +0000 http://floridagirlcooks.com/?p=476 Want a quick, easy, and tasty appetizer to make for your next gathering? Look no further as this recipe is just what you’re looking for. I’ve been making these for the last two months ...

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]]> Want a quick, easy, and tasty appetizer to make for your next gathering? Look no further as this recipe is just what you’re looking for. I’ve been making these for the last two months and everyone, toddlers included, approves of these little Caesar salad baskets. My eldest son specifically requests it and says it’s his favorite salad. I’m glad it’s one of those healthy meals I don’t have to trick my sons into eating and that they enjoy it so willingly…ha ha! We just made these for our New Years’ Eve party last night and lets just say they flew off of the platter and there were no leftovers. This recipe was originally from Rachael Ray. I have adapted it so that all you need to buy are the two Caesar salad bag kits and the Parmesan cheese to make the cheese cups.

caesar salad baskets, caesar salad, entertaining, appetizer

Caesar Salad Baskets

Ingredients

6 cups shredded Parmesan cheese
2 bags Caesar salad bags (includes: salad, dressing, croutons, and small packet of Parmesan cheese

Prepare
1. Preheat oven to 400 degrees.
2. Working in batches, place 6 mounds (2 tbsp.) on a silicone baking mat / Silpat, patting down to form 3 inch rounds.
3. Bake for 8 minutes and quickly remove from oven.
4. Using a spatula transfer each cheese disc, while still gooey to each muffin tin cavity.
5. Use your fingers to push cheese in, creating a cup out of it.
6. Repeat with remaining cheese.
7. Mix both Caesar salad bag and all contents in a large mixing bowl and cut into smaller pieces using kitchen scissors.
8. Scoop the salad into each cheese cup and enjoy!

 

Caesar Salad Baskets
Serves 4
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Prep Time
14 min
Cook Time
16 min
Total Time
30 min
Prep Time
14 min
Cook Time
16 min
Total Time
30 min
Ingredients
  1. 6 cups shredded Parmesan cheese
  2. 2 bags Caesar salad bags (includes: salad, dressing, croutons, and small packet of Parmesan cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Working in batches, place 6 mounds (2 tbsp.) on a silicone baking mat / Silpat, patting down to form 3 inch rounds.
  3. Bake for 8 minutes and quickly remove from oven.
  4. Using a spatula transfer each cheese disc, while still gooey to each muffin tin cavity.
  5. Use your fingers to push cheese in, creating a cup out of it.
  6. Repeat with remaining cheese.
  7. Mix both Caesar salad bag and all contents in a large mixing bowl and cut into smaller pieces using kitchen scissors.
  8. Scoop the salad into each cheese cup and enjoy!
Florida Girl Cooks http://floridagirlcooks.com/
caesar salad baskets, caesar salad, entertaining, appetizer

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]]> 476 CAULIFLOWER FETTUCCINE http://floridagirlcooks.com/cauliflower-fettuccine/ Thu, 21 Nov 2013 19:01:30 +0000 http://floridagirlcooks.com/?p=258 This is one delectable fettuccine Alfredo meal that won’t have you crying with guilt afterwards. This cauliflower fettuccine leaves this sauce creamy while still yielding the same naughty flavor as the real stuff that ...

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]]> This is one delectable fettuccine Alfredo meal that won’t have you crying with guilt afterwards. This cauliflower fettuccine leaves this sauce creamy while still yielding the same naughty flavor as the real stuff that is overloaded with heavy cream. Paired with gluten free fettuccine it leaves for an even more clear conscious after devouring two plates as I did. Ha! Enjoy folks!

Cauliflower Fettuccine

Ingredients

1 lb. uncooked fettuccine noodles
3 small heads cauliflower
6 cups vegetable broth
6 cloves garlic, minced
1 tablespoon butter
1 teaspoon salt
pinch of nutmeg
pinch of black pepper
1 tablespoon olive oil
¼ cup heavy cream
1 cup starchy boiling water from pasta pot

Prepare
1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
3. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes.
4. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
5. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

Cauliflower Fettuccine
Serves 6
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Save Recipe
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 lb. uncooked fettuccine noodles
  2. 3 small heads cauliflower
  3. 6 cups vegetable broth
  4. 6 cloves garlic, minced
  5. 1 tablespoon butter
  6. 1 teaspoon salt
  7. pinch of nutmeg
  8. pinch of black pepper
  9. 1 tablespoon olive oil
  10. ¼ cup heavy cream
  11. 1 cup starchy boiling water from pasta pot
Instructions
  1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
  2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
  3. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
  4. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you're not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.
Florida Girl Cooks http://floridagirlcooks.com/

 cauliflower fettuccine, pasta, gluten free, cooking light, vegetarian, vegetable

The post CAULIFLOWER FETTUCCINE appeared first on Florida Girl Cooks.

]]> 258 CAULIFLOWER MASH http://floridagirlcooks.com/cauliflower-mash/ Mon, 19 Sep 2011 18:09:56 +0000 http://floridagirlcooks.com/?p=665 I haven’t made this cauliflower mash in a few years. I discovered this hard-to-believe-it’s-not-mashed-potatoes recipe in my South Beach Diet Cookbook way back in 2007. It was love at first bite and the fact ...

The post CAULIFLOWER MASH appeared first on Florida Girl Cooks.

]]> I haven’t made this cauliflower mash in a few years. I discovered this hard-to-believe-it’s-not-mashed-potatoes recipe in my South Beach Diet Cookbook way back in 2007. It was love at first bite and the fact that it is so healthy is a plus! This is a super easy side dish to make for any night of the week and the perfect comfort food that goes down easy! Enjoy!

Cauliflower Mash

Ingredients

1 1/2 pounds cauliflower, cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives

Prepare

1. In a large saucepan, combine cauliflower, garlic, and broth.

2. If cauliflower is not completely covered by broth, add water to just cover.

3. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.

4. Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic.

5. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture.

6. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.

Cauliflower Mash
Serves 6
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 1/2 pounds cauliflower, cut into large florets (about 8 cups)
  2. 3 garlic cloves, peeled
  3. 2 (14-ounce) cans lower-sodium chicken broth
  4. Salt
  5. Freshly ground black pepper
  6. 2 tablespoons chopped fresh chives
Instructions
  1. In a large saucepan, combine cauliflower, garlic, and broth.
  2. If cauliflower is not completely covered by broth, add water to just cover.
  3. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 15 minutes.
  4. Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic.
  5. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture.
  6. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.
Adapted from South Beach Diet
Adapted from South Beach Diet
Florida Girl Cooks http://floridagirlcooks.com/

The post CAULIFLOWER MASH appeared first on Florida Girl Cooks.

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