What's For Dinner? Tuesday, 9/8/2015

[Steve Kroll]

Every once in a while I get a craving for comfort food. Tonight, we had my own diet-friendly version of "Bangers and Mash." I grilled locally made Kramarczuk's Bacon & Jalapeno sausages. The "mash" is whipped cauliflower with cream cheese, topped with onion gravy.

 

[GotGarlic]

This has not been a good day for me, so we're having leftovers. Thankfully, there are lots to choose from

 

[jabbur]

first day back to work and I'm beat. Domino's for us.

 

[Cooking Goddess]

Steve, your cauliflower looks so smooth and creamy without being "wet". How did you make it?

Leftovers here. And a nap. A low-calorie, fat-free nap. Yum!

 

[Kaneohegirlinaz]

I know that's it's not Fall, officially yet, but both my husband and I were also craving some "comfort foods" and I had made this Meat Lasagna with scratch pasta noodles, a bit ago and it froze beautifully.




A quick stint in the hot box and you've got dinner, well, add a side salad and some Italian Bread, and maybe some dessert later too

 

[Cheryl J]

Steve, that looks delicious. I was just going to ask the same question as CG.
Good looking lasagna dinner, kgirl.

I picked up some nice big shrimp and a bunch of asparagus at the grocery store today, with plans to grill them this afternoon. I stopped by my daughter's to buy some things from my grandson's school fundraiser catalog and ended up staying longer than I expected. So I'll grill tomorrow.

It'll probably be an omelet and an avocado for this evening's dinner.

 

[Steve Kroll]

Steve, your cauliflower looks so smooth and creamy without being "wet". How did you make it?

Steve, that looks delicious. I was just going to ask the same question as CG.

Thanks! The trick is the cream cheese. I use a head of cauliflower, a half brick of cream cheese, a couple of tbsp butter, and then run it all through the food processor. Seems to give it the right texture.

 

[Cheryl J]

Thanks! The trick is the cream cheese. I use a head of cauliflower, a half brick of cream cheese, a couple of tbsp butter, and then run it all through the food processor. Seems to give it the right texture.

That sounds good, Steve - just bought a head of cauliflower, I'll have to give that a try.

 

[Cooking Goddess]

Thanks, Steve. And how do you cook the cauliflower? Steamed in a basket? Do anything special when it's done cooking, like blot it with a towel? So many questions because I tried to make mashed cauliflower instead of potato twice. Failures, both times. Maybe the third time will be the charm.

 

[Steve Kroll]

Thanks, Steve. And how do you cook the cauliflower? Steamed in a basket? Do anything special when it's done cooking, like blot it with a towel? So many questions because I tried to make mashed cauliflower instead of potato twice. Failures, both times. Maybe the third time will be the charm.

I just put it in a pot with about an inch of water, cover, and steam it just to the point where you can easily pierce it with a fork. Then I drain off the water and set it back on the stove top for a few minutes to dry off some of the moisture before putting it in the food processor with the cream cheese. If it's still too "loose" you can always add a little more cream cheese. It also helps to let it set for a few minutes before serving.

 

[medtran49]

Shrimp scampi over pasta.

Steve, your bangers and onion gravy look really good.


BTW, I use a steamer basket for my mashed cauliflower and add a potato or 2 depending on the size of the potatoes per cauliflower head. Use butter and just enough cream to make a mash without it being "wet." We used our leftovers from dinner the other night to make cauliflower/potato cakes for breakfast the next morning.