Cauliflower Mash

CAULIFLOWER MASH

Ingredients:
1 head of cauliflower
garlic cloves
2 bay leafs
3 cups water
1 tbs butter
1tsp salt
milk if needed

Directions:
Put water, bay leafs, garlic cloves in crockpot
Cut up the heads of the cauliflower. {I cut them medium sized}
Place cauliflower in crockpot
Cook on high 2-3 hours, low 4-5 hours
Remove bay leafs and garlic cloves
Drain water

Mash cauliflower with potato masher (I did not have a masher so I used my blender.. this did not work easy but once I figured out to grate it and move it around, it came out perfect)
You want to mash until the texture is what you are looking for
Add milk if you need to but add it by the little. I did add milk to mine so it would blend better

Notes:
I loved this. At first the flavor and texture took some getting use to but after a few bites I really started to enjoy it. YUMMY. I will be making this again for sure! Guess I need to get a masher?! You could do so much with this. Add gravy (maybe? I don't eat gravy) add cheese and chives. The possibilities are endless. SO HEALTHY!


The pictures don't look that great and as you can see I tried to instagram them so you could see the results better but no such luck. My advice, make it yourself to see AND TASTE the results!

Past Recipes

Chicken and Dumplings (Crockpot)
*The history of Chicken and Dumplings is very interesting. Known as a popular dish in the south, it actually is known to have come from Asia and Europe. First in Asia in 618 ad as a stuffed dumpling dish, aka potstickers, then to Europe in the 1400s by Marco Polo, then to America in the 1800s.

Barbecue Pork Sandwiches (Crockpot)
*The healthiest pork options are lean cuts such as tenderloins, loin chops, and sirloin roast. Lean cuts of pork are high in protein and low in fat. They also have more vitamin B in them. To compare 3 oz of Pork Tenderloin and 3 oz of chick breast click here.. You will be suprised!

Meatless Stuffed Peppers
*There are many different colors of bell peppers. The most popular colors are red and orange. This is due to the sweet taste. The yellow pepper has a mild sweet flavor. The green pepper is known for being bitter. Then there is the purple pepper that is slimy and very rarely eaten.  The bright peppers are sweet because they are ripe and of course darker mean no as ripe.

Taco Soup (Crockpot)
*Taco soup is so easy to make. Plus it is one of those recipes that you can add whatever you would like. You are supposed to eat every color of the rainbow and with taco soup, this can be done! Onino, celery, broccoli, squash, carrots, peppers, olives, and so on. I am pretty picky about my veggies so honestly I do not have all the colors of the rainbow in my soup, but it sure is magically delisious!

Chicken Tortilla Soup (Crockpot)
 *Chicken Tortilla Soup is said to be a new recipe in countries all over the world. It is very common to have a broth soup and top it off with onions and such. Then there is the famous chicken noodle soup. With noodles being taken out and adding fried tortilla strips the chicken tortilla soup was born. This is just simply yummy! I crave this actually and think that my reciepe beats any reciepe I have tasted!

Meatless Stuffed Peppers

I am not a fan of a hater of peppes. Not ground pepper, bell peppers, banana peppers, or any other peppers. Although I do not like peppers, I always wanted to cook a stuffed pepper. My husband loves peppers and I figured it was my perfect chance to try them out. I did a meatless stuffed pepper so it could be a side dish to, well, anything. Fish, steak, chicken, or just by itself. (If you are eating it alone, I would just add some lean ground beef to make a "fuller" meal.


Ingredients:

• 1/2 cup uncooked rice
• 3/4 cup water
• 4 green bell peppers (or any color you want)
• 1 chopped onion
• 4 tbsp olive oil
• 2 tbsp chopped fresh parsely
• 2 cups tomato cause
• 4 oz shredded mozzarella cheese
• salt to taste
• pepper to taste
• garlic to taste

Directions:

1. combine rice and water in small saucepan. Bring to a boil, reduce heat to low and simmer for 15 mins
2. preheat oven to 400 degrees
3. cut tops off peppers, remove seeds inside, arrange peppers in large backing dish
4. chop usable tops into small piece for the mix
5. heat oil in large skillet over medium heat. Saute chopped peppers, chopped onions in oil until soft.
6. Reduce heat to low and add parsely, cook for 5 mins stiring
7. Add rice and 1 1/5 cup of tomato cause. Season to taste with garlic, salt, and pepper
8. Spoon mixture into peppers and top with remaining tomatio sauce
9. cover and bake 45 mins.
10. Uncover and top with mozzarella cheese. bake uncovered until cheese is melted