Caramelized Onions and Bacon Mashed Cauliflower

Go read that title again.  It's a title worth reading twice.

Did you read it?  Did you take it all in? Did you realize that today I'm giving you a recipe with Caramelized Onions, Bacon, and the texture + taste of Mashed Potatoes?

C'mon now, that's like everything good in life!

And... this recipe is also low carb, pretty healthy, super easy, and (I'm pretty sure it's) paleo.  I'm still a bit fuzzy on the rules for that one.

But no matter if it's paleo or not, this is one of the best things you'll have tasted in a while.  It's healthy comfort food at it's absolute best.

Caramelized Onions and Bacon Mashed Cauliflower

• 1 head cauliflower
• 1/2 tsp garlic powder
• 1 tsp balsamic vinegar
• 1 sweet onion, chopped
• 1 slice bacon, cooked until crispy and chopped
• 1 tbsp parsley, chopped
• salt + pepper, to taste

Chop cauliflower into florets and place in a casserole dish.  Cover about 1/4 of the way with water and microwave for 5-7 minutes (in 1-2 minutes rounds), until fork tender.  If you prefer, you can also steam the cauliflower.  Transfer cooked cauliflower to a food processor.  Process until a mashed potato consistency is reached.  Add garlic powder and vinegar and process until incorporated.  Caramelize onion in a small saucepan (if you don't know how to caramelize an onion, see here).  Add the onion to food processor along with bacon and parsley.  Process again to mix everything together.  Scoop mashed cauliflower into desired serving dish, and season with salt and pepper.  Please note that this recipe makes only 2 servings.  If you want more, feel free to double or even triple the recipe.

Make this and I can almost guarantee your day will improve.  For real.

Revisited Recipe of the Day:

Baked Sweet Potato Fries

Kale Brussels Sprout Hash

Yesterday was the first day that actually felt like spring around here and I'm very excited!

So excited, in fact, that I got my butt off of the computer chair and went for a run outside in the sunshine.  Oh, it was soooo nice.  Now if only that last bit of snow would melt, it'll finally feel like the end of March again.

In case you can't tell, I'm completely fed up with the winter-like weather.  Like, so done with it.  I want it gone, and soon.  Maybe making springy food will help?

I already made Pineapple Salsa, but I think the warm weather could use another push.  Enter a Kale Brussels Sprout Hash.

To start with, this thing is so delicious.  That's what really matters, right?  It's light and fresh and will leave you feeling really energized in the best of ways.  So energized that maybe you'll feel like going for an after dinner/lunch walk out in the sunshine that Spring will hopefully be providing, like, every day. (Hear that, Spring?  You've gotta let all us energized people take a walk!)

And then there's the whole healthy part.  Pretty much everything on this blog is somewhat good for you, but this hash thing is really good for you.  It is mega healthy.  In all caps.  You've got kale, and brussels sprouts, and you could even add some bacon.  Ya know, for protein?

So, long story short... just make this.  It's tasty, it's healthy, and it will help you pretend it's spring even if Mother Nature doesn't quite want it to be yet.

Burssels Sprouts and Kale Hash

• 4 slices thick-cut bacon (optional)
• 1 1/2 pounds brussels sprouts, trimmed
• 2 large bunches kale, stems and ribs removed
• 2 medium shallots, thinly sliced
• 2 tablespoons apple cider vinegar
• 2 teaspoons maple syrup
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/3 cup dried cranberries

1. Halve the brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices.
2. Cut the kale into thin ribbons (as in a chiffonade) by rolling up the kale leaves tightly, and slicing them horizontally into thin strips.
3. Cut bacon (if using) into ½-inch strips and cook in a large skillet.   Cook for 5 to 7 minutes to render the fat then take bacon out and set aside.  Pour out bacon fat and replace with 2 tablespoons olive oil.  If you aren't using bacon, just heat olive oil over medium heat.
4. Over medium-high heat, add shallots and sauté until soft and golden, about 10 minutes.  Sprinkle with coarse kosher salt and pepper. Add cider vinegar and maple syrup. Stir until brown and glazed, about 3 minutes.
5. Add brussels sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add kale and sauté for another 5 minutes.
6. Add bacon, cranberries, balsamic vinegar and toss to coat. Cook until balsamic has evaporated.
7. Serves 4.

Revisited Recipe of the Day:

Mixed Grains with Kale and Apple

Maple Sweet Potatoes with Bacon and Cranberries (My Second Recipe ReDux)

Sometimes I forget how great a good challenge is.

It makes you think, it makes you try, and it makes you cook extremely delicious things.

This months Recipe ReDux theme was "Vintage Side Dishes" - either favorite family sides, or a "healthified" version of an old recipe. Honestly, I found it to be a pretty tricky theme to come up with a recipe for.

This probably had to do with that fact that I don't really have any old favorites when it comes to side dishes.  Instead, I prefer to try something new whenever possible.  But, of course, trying something new wasn't exactly the point, unless it was the new version of an older recipe.

With no ideas and the 21st of the month (reveal day) approaching fast, I turned to others, in hopes that they would have a recipe to share that I could temporarily "borrow".  It was my Mom who came to my rescue in the end, recalling that growing up, Potatoes Roasted in Pork Fat were served often.

It wasn't the perfect starting point, but it was something, and I got to "healthifing" it right away.

That was when the second challenge started.  It turned out that making the above dish healthy (or at least healthier) was not easy in the slightest.  In fact, it was very hard.

My goal was the replace each ingredient in the original recipe with a better-for-you ingredient... and have the end result still taste good.  The first switch was subbing sweet potatoes for white potatoes.  That was an easy choice, as I adore sweet potatoes.  Then came the hard part.  What on earth was I supposed to replace pork fat with?

I thought long and hard about what to use.  Long and hard, I tell you. And in the end I came up with... olive oil.  It's sounds boring, yes, but I also added maple syrup.  And bacon.  Bacon istantly makes this dish awesome, right?  Just in case it doesn't, I added dried cranberries too.

All together, it made for one fantastic "Vintage Side Dish" that I am so happy to share today.  I don't know about you all, but I'd prefer it over potatoes and pork fat any day!

Maple Sweet Potatoes with Bacon and Cranberries

• 3 pieces bacon
• 4 sweet potatoes, peeled and cut into small cubes/pieces
• 1/3 cup dried cranberries
• 3 tbsp maple syrup
• 2 tbsp olive oil
• salt and pepper

Preheat oven to 375F.  Cook bacon on stovetop over medium heat until some fat has been released, but becon is not yet crispy, about 4 minutes.  Chop bacon into small pieces.  Add chopped bacon, sweet potatoes, and dried cranberries to a deep baking dish.  Drizzle maple syrup and olive oil over top, and toss to coat everything.  Roast 30 minutes, or until potatoes are tender, taking out halfway through to mix.  Serve warm, or cover and refridgerate until serving time.  If doing the latter, reheat before serving.  Store leftovers in fridge.

Now that you know how to make this delicious side dish, I've but one more thing to say.

Happy Thanksgiving!

I hope your holiday celebrations tommorow are filled with family gatherings, fun times with friends, and of course, tons of delicious food!

Revisited Recipe of the Day:

Isreali Couscous with Brussel Sprouts and Cranberries