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Showing posts from June, 2005

Kitchen Parade Extra

Kitchen Parade is on holiday. But never fear, the Veggie Venture continues! We've searched our archives for the best weekly columns featuring vegetables.

Developed by perhaps the most influential chef in America, Alice Waters' Coleslaw is a fabulous cabbage slaw, fresh and light and well, a bit addictive. I like the coarseness of hand-chopped cabbage but my friends say phooey to that, and rely on shredded slaw from the supermarket.

Kitchen Parade Extra

Kitchen Parade is on holiday. But never fear, the Veggie Venture continues! We've searched our archives for the best weekly columns featuring vegetables.

Summer means company, both planned and impromptu. With this trio of easy, make-ahead, keep-on-hand appetizers, you'll be ready.

Kitchen Parade Extra

Kitchen Parade is on holiday. But never fear, the Veggie Venture continues! We've searched our archives for the best weekly columns featuring vegetables.

Here's a great way to use up leftover mashed potatoes, Smashed Potatoes & Broccoli.

It might also be a good way to introduce power-food broccoli to vegetable-averse children. If mashed potatoes are a bribe, so be it!

Kitchen Parade Extra

Kitchen Parade is on holiday. But never fear, the Veggie Venture continues! We've searched our archives for the best weekly columns featuring vegetables.

Most supermarkets sport shelves and shelves of salad dressings these days. They're all pricey -- some are out-of-this-world-expensive. There's nothing simpler than salad dressing. Try any one (or all three!) of this trio. The first is low-cal and made with buttermilk and balsamic vinegar. The second is a traditional balsamic dressing, the second my favorite dressing, never the same twice and perfect for creative, hmmm-I-bet-this-would-be-good home cooks.

Kitchen Parade Extra

Kitchen Parade is on holiday. But never fear, the Veggie Venture continues! We've searched the archives for the best weekly columns featuring vegetables.

Here's my grandmother's favorite, a veggie-loaded gelatin salad, Tomato Soup Vegetable Salad.

Yes, it does include a can of tomato soup! But don't worry, it's delicious and healthful, perfect for both family summer gatherings and for keeping on hand in the frig.

Kitchen Parade Extra

Strawberry shortcake can be a true family ritual. Visit the Kitchen Parade weekly blog for light, lovely Best Shortcake Biscuits and Iowa Shortcake, the "first" way my family eats strawberry shortcake every year.

Kitchen Parade Extra

Kitchen Parade is on holiday. But the Veggie Venture continues! We've searched the archives for the best weekly columns featuring vegetables.

If you find a deal on red and yellow peppers, try this pair of recipes. The first is for a Red, Yellow Pepper Relish with mustard and olives, great with grilled meat. The second is a refrigerator (or canned, if you're ambitious) pickle called Pied Pipers that was featured back on Day 57 with grilled peppers from Trader Joe's.

Kitchen Parade Extra

Kitchen Parade is on holiday. But never fear, the Veggie Venture continues! We've searched our archives for the best weekly columns featuring vegetables.

Love French Fries? Now you can make fries from carrots, not potatoes. Also included is a fast, easy recipe for pork tenderloin.

Kitchen Parade Extra

Kitchen Parade is on holiday. But never fear, the Veggie Venture continues! We've searched our archives for the best weekly columns featuring vegetables.

Here are three ways to use sweet potatoes, in a Chicken Cider Stew, also mashed and roasted. All three are delicious!

Kitchen Parade Extra

Kitchen Parade is on holiday. But never fear, the Veggie Venture continues for we've searched our archives for the best weekly columns featuring vegetables.

Here's a long-time favorite recipe for ratatouille, published back in 2002 as Kitchen Parade's debut.

Day 82: Red Onion Beets ♥

Today's beet recipe: A simple beet salad, just cooked beets tossed with red onion cooked in olive oil and salty capers. Delicious and very pretty!
~ recipe updated &
photo added in 2006 ~

2005: Whaddaya say I get extra credit for this one? The yard is mowed, the suitcases are packed, the Explorer is loaded. Even the dog senses that soon we'll be hitting the road. Yes, tomorrow is the start of a two-week holiday and here I am, using up some of those beets cooked on Sunday. (The rest are in the neighbor's fridge.)

So are they any good? Yep. Are they easy? Yep. Are they pretty? Yep. (Sorry, the camera's docking station is packed, too. But imagine beet-stained onions with sassy-green capers. Photo added in 2006 ... but isn't this a pretty dish?!) Are they a keeper? You bet.

2006: These were even better than I remembered! They make for a hearty, filling side dish but I'd also toss them with pasta for a vegetarian supper.

RECIPE for RED ONION BEETSActive time: 10 minu…

Day 81: Tomato on Rye ♥

It gets no simpler than this. It gets no better than this. It gets no easier than this.

When my nephew visited recently, his grandmother - his oma, a German war bride - sent along a basket of German goodies, black currant jam, Kevli crackers, chocolate and a loaf of rye bread.

Is this a 'vegetable'? I dunno. But today I called it lunch.

TOMATO on RYE
Active time: 5 minutes
Time to table: 5 minutes
Serves 4

8 thin slices heavy rye bread
Butter
1 tomato, sliced
Salt & pepper

Spread thin layer of butter on each slice. Top with tomato slice. Sprinkle liberally with salt and freshly ground pepper.

NUTRITION ESTIMATE
Per Serving: 244 Cal (36% from Fat, 10% from Protein, 54% from Carb); 6 g Protein; 10 g Tot Fat; 5 g Sat Fat; 33 g Carb; 4 g Fiber; 55 mg Calcium; 2 mg Iron; 426 mg Sodium; 20 mg Cholesterol, Weight Watchers 5 points

Day 80: Beets with Feta ♥

A quick, simple and oh-so-easy way to fall in love with beets. Just dice or slice roasted beets, top with good feta crumbles and add a squeeze of lemon juice.
~recipe & photo updated 2006 & 2011~
~more recently updated recipes~
2005: So simple, so sumptuous! A late stop at a neary farm stand yielded a bonanza: four big bunches of beets, four bucks. (Perhaps other places put things on sale on Sunday afternoon?) I cooked 'em all so look for recipes using cooked beets over the next several days.

2011: Back in 2005, this was the sixth beet recipe I posted in three months. No wonder I was on my way to being named 'beet queen'! But this remains one of the very favorites, so very simple, the earthy beets and the tangy feta, brightened with lemon juice. When I want to introduce people to beets, this is the first choice.

Kitchen Parade Extra

Visit the Kitchen Parade weekly blog for a light pink (light as in calories, light as in color) strawberry ice cream.

Day 79: Carrots in Cumin Dressing

Here's another make-ahead, serve-later refrigerator dish. If you like the idea, check out Day 68 which is similar in approach if not in flavoring.

But I've simplified the process - and to absolutely no ill effect - and there's no big pile of dishes at the end.

CARROTS in CUMIN DRESSING
Active time: 25 minutes
Time to table: 25 minutes
Makes 6 cups

Water to cover
Table salt
2 pounds carrots

DRESSING
2 tablespoons red wine vinegar
Juice of an orange
1 teaspoon ground cmin
1 teaspoon sweet paprika
1/4 teaspoon allspice
1 tablespoon olive oil (reduced from 6 tablespoons! it must have been a typo?)

Fill a large pot or Dutch oven with enough water to completely cover the grated carrots and bring to a boil. Add salt.

Meanwhile, peel carrots and grate in a food processor. Add to boiling water, in batches if necessary, and let cook about three minutes. Drain in a colander.

Mix dressing ingredients in a large bowl. Add hot carrots to dressing, combine well. Transfer to a refrigerator dish and refrige…

Day 77 - Roasted Romas ♥

2014 UPDATE: After a long while, I re-visited roasting Roma tomatoes and found them quite wonderful! Please see Roasted Roma Tomatoes, they’re what’s pictured on the right. Roasting is a great way to turn so-so supermarket tomatoes into something special.

2005: Perfect, I thought. The recipe from a mailbox-fresh issue of Bon Appetit called for roasting roma tomatoes, then stuffing them with mozzarella balls, pesto, goat cheese – my plan was to use a cream cheese and wasabi mix with a little diced cucumber and shrimp. The tomatoes turned out great, even though I'd use far less oil another time. But they were so soft, so wobbly, there was no stuffing them with anything, let alone being able to pick them up to eat. So just know this, roasted tomatoes are good, just expect to serve them on the side.

RECIPE for ROASTED ROMASHands-on time: 15 minutes
Time to table: 90 minutes
Serves 8
Non-stick cooking spray
12 roma tomatoes
2 tablespoons olive oil
Salt & pepper
Chopped chive

He…

Day 77: Carrot Loaf (Savory Carrot-Mushroom Pâté)

An earthy mixture of carrots and mushrooms, light and tasty. Perfect for an appetizer buffet or charcuterie platter. Low Cal. Low Carb. Gluten Free.
~recipe updated from the Recipe Box, first posted 2005!~
~more recently updated recipes~
So. It turns out that some times, you just need to know what a recipe is. The inspiring recipe called it "Savory Carrot Cake". But really, isn't something called "cake" light and airy? So back in 2005, I decided to call it "Carrot Loaf" and it got good reviews from my book club. But truly? I didn't have the faintest idea what it was meant to be.

Almost eleven years later, I re-visited the recipe. It still sounded good and heaven knows, a better photo was needed. But I really didn't know exactly what would emerge ...

Once again, first out of the oven, it confused me. It's not very thick, maybe a half inch. And it's not the least big cake-y, there's no flour after all. And it's not substantial…

Day 76: Zucchini with Tomatoes & Cheddar ♥

~Recipe & photo updated 2007~

One fall a loooooooooong time ago, for some reason the house was overrun with zucchini. My Mom came up with an idea for a quick bite after school. Every day, I'd get off the school bus, head into the house, move straight to the kitchen. I'd slice a zucchini - they seemed exotic then somehow, so firm, so green - then splash on a bit of tomato sauce and throw it in the mike.

Tonight I was cleaning up leftovers so used the doctored tomatoes from Day 69 and the result was delicious. But if memory serves, tomato sauce works great.

2007 Update: Instead of tomatoes or tomato sauce, I used leftover salsa -- the kick was very good!



VEGETABLE RECIPES from the ARCHIVES
~ more zucchini recipes ~
~ more microwave recipes ~
~ more favorite vegetable recipes (this was my very favorite recipe in June 2005!) ~

ZUCCHINI with TOMATOES & CHEDDAR
Active time: 5 minutes
Time to table: 10 minutes
Serves 1

1 zucchini, sliced
2 tablespoons tomato sauce
One inch square of…

Day 75: Spinach with Cottage Cheese & Canned Beets

If I've learned one lesson in nearly 11 weeks, it's this: if you're committed to eating vegetables (or by extension, more healthfully) you've got to have a backup plan, something that takes no thinking, no time, no cooking.

When I finally came inside well after dark last night, even 15 minutes of knives and skillets seemed unfathomable effort.

Maybe that new pizza place? I strategized.

I'll cook two vegetables tomorrow, I justified. Really, I promised.

Sure you will, my vegetable conscience countered.

But I DID have a backup, a couple of cans of beets in the pantry.

So supper was simple yes, just some spinach and cottage cheese and beets. It was plenty. It took all of two minutes to throw together. It was delicious - as Nana said so often, hunger is the best sauce.

Always, always, always: have a backup.

Day 74: Oven-Fried Eggplant

Sorry, yes, that eggplant kick continues!

These slices grew on me - perhaps it's better at room temperature than hot? But for a fair level of fuss, it needed to be great to become a keeper - and to be worth 3 points.

Still, if you're on an eggplant kick, give it your own try.

OVEN-FRIED EGGPLANT
Active time: 15 minutes, virtually all up-front
Time to table: 40 minutes
Serves 4

Cooking spray

1/3 cup matzo meal (or bread crumbs as the original recipe suggested)
1/3 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning

1/4 cup low-fat mayonnaise
1 tablespoon chopped onion

1 pound eggplant

Preheat oven to 425F. (See ALANNA's TIPS) Lightly coat a baking sheet with cooking spray. Mix the matzo meal, Parmesan and Italian seasoning in a bowl (pick one that'll be easy to dip the eggplant slices into). Mix the mayonnaise and onion in another bowl. Remove the stem end of the eggplant, then cut in half-inch slices. Spread a thin layer of the mayonnaise on both sides of each eggplant slic…

Kitchen Parade Extra

Visit the Kitchen Parade weekly blog for another healthful hot-weather dish, a chicken salad laced with chickpeas.

Day 73: Brushed Eggplant II

Today's vegetable recipe: Sliced eggplant brushed with vinaigrette, baked, then topped with cheese. Low carb. Weight Watchers 1 point.
~ recipe & photo updated in 2008 ~
2005: I seem to be on an eggplant kick so had high hopes for this after Day 71. This time, however, I wanted an easy way to roast eggplant without a lot of oil so I brushed the slices with fat-free Italian dressing from the fridge. Too bad: not so good, even the addition of a bit of feta didn't help. Who knew that cheese couldn't save nearly anything?! The eggplant are pretty, though, yes? I had no idea what the internal structure of an eggplant looked like until these came out of the oven.

2008: This time I used a homemade vinaigrette of 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 2 tablespoons Dijon mustard and a clove of minced garlic (plus lots of salt and pepper) for a beautiful two-pound globe eggplant. Straight from the oven, the slices still tasted quite plain so again, I went the c…

Day 72: Shredded Zucchini with Thyme ♥

Today's quick zucchini side dish, just grate a zucchini or two and then sauté in a quick vinaigrette. So easy, so good! Weight Watchers PointsPlus 1. Low Cal. Low Carb. Gluten Free. Paleo. Not just vegan, "Vegan Done Real".
~recipe & photo updated 2015~
~more recently updated recipes~
BACK IN 2005: Just this week, the produce sections in grocery stores seem to be bursting with new fruits and vegetables. The scent of first peaches fills the air, begging to be bagged for home. Who needs farmers markets?!

This zucchini is good – very good – and ever so simple. The trick is to salt the grated (or, I suppose, julienned) zucchini for 15 minutes, then to squeeze the liquid out. Then it cooks in just a couple of minutes, tonight, with a splash of the vinaigrette from Day 71 and a bit of fresh thyme.

UPDATED IN 2015: How simple this was! It does pay to pay attention to the weight of the zucchini, allow a teaspoon of salt per pound (454g) of zucchini. Any more? The zucchini w…

Day 71: Brushed Eggplant ♥

~recipe & photo updated in 2007~

2005 Original Text: "There must be a lighter way ... these are addictively good - a problem when they're loaded with olive oil! It may not be the recipe's fault. I couldn't find the pastry brush so dipped the first several eggplant slices into the dressing. I switched to my fingers, which used less of the dressing, but the damage was done."

2007 Recipe & Photo Update: With a silicone pastry brush, 'too much oil' was no problem, in fact, I brushed all the cut surfaces once then had so much leftover that I brushed them again after 20 minutes in the oven. So yes, there is a lighter way and yes, they're still addictively good.

2007 KITCHEN NOTES: While slender Japanese eggplant may be more tender (so I read but I can't tell the difference), the standard 'globe' eggplant is preferable here, because it has a lower skin:flesh ratio. That said, the skin isn't unpalateable so use what you have on hand.

BRUS…

Day 70: Confetti Potato Salad ♥

Isn't it pretty?! And it tastes good -- make that great -- too! Since it has no mayonnaise, it would be perfect for outdoor eating and potlucks, to say nothing of half-way healthful.

The funny thing, however, is that I was little impressed after making it. It was okay ... but nothing special. Whoa, was I surprised when it went on the table with babyback ribs - a great combination, by the way. And the next night, it tasted even better.

I lightened the original Gourmet recipe and added crunch and salt. Next time, I won't change a thing -- except to allow ample chilling time.

CONFETTI POTATO SALAD
Active time: 45 minutes (with about 10 minutes to do something else)
Time to table: 5 hours (including 4+ hours in the frig)
Makes 8 cups

1 1/2 pounds potatoes, skins on (see ALANNA's TIPS)
1 1/2 pounds sweet potatoes, peeled

1 large onion, chopped finely
1 red pepper, chopped finely
4 stalks celery, chopped finely

DRESSING
2 tablespoons white wine vinegar
4 tablespoons Dijon mustard
2 tablespo…

Day 69: Tomato Bread Pudding ♥

Oh man oh man. This was soooo good. Good enough for company. And easy. Easy enough for every day. And fast. Fast enough to leave time for putting together the rest of the meal.

And made with ingredients that are around 99% of the time.

How can this not be a winner? Well, it's not low-cal, that's for sure. This is the highest calorie dish in 69 days.

Using half the butter would drop each serving to 4 Weight Watchers points, still a lot for a vegetable and might not be as enjoyable. I'll try this with half the butter.

But either way, in my diet regimen, this is for special occasions, enjoying every single bite!

TOMATO BREAD PUDDING
Active time: 10 minutes
Time to table: 30 minutes
Serves 4

28 ounce can petite dice tomatoes, including juices (see ALANNA's TIPS)
3 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 pinches cayenne

4 slices bread (see TIPS)
4 tablespoons butter

Preheat oven to 400F. Mix tomatoes, brown sugar, Worcestershire sauce and cayenne in a medium saucepan …

Day 68: Carrots with Dill

I thought this'd be a snap. The lawn needed mowing, a storm was coming and needed to be beat. And the carrots needed to sit before serving. I chose the stove over the lawn mower.

The bad news is the storm hit before the carrots were done. (That's why they say, Tomorrow is another day.) The good news is the carrots turned out great and there wouldn't have been enough time to finish the yard anyway.

But oh what a pile of dishes!
#1 the food processor#2 the pan for blanching
#3 the collander
#4 the ice water bowl
#5 the mixing bowl I did, half successfully combine #2 and #4. And #2 or #4 could be used for #5 if time weren't an issue. At least I made a double recipe, 2X the results for 1X the dishes. But this may not be a keeper (only because of all the dishes it requires) even if it does look beautiful in the refrigerator. (I just love glass containers!)

CARROTS WITH DILL
Active time: 30 minutes
Time to table: 1 - 2 hours
Makes 6 cups

Water
Table salt

2 pounds carrots (prepeeled p…

Day 67: Sherry Slaw ♥

Supper preparation started late tonight. This slaw took a mere 10 minutes and was different than anything tasted before, still slaw, but different somehow. And good!

The defining ingredients were the sherry and the peanut oil though substitutes of course would work.

SHERRY SLAW
Active time: 10 minutes
Time to table: 10 minutes
Makes 7 cups

DRESSING
2 tablespoons Dijon mustard
2 tablespoons sherry (or balsamic vinegar, the original recipe suggests)
1/4 cup peanut oil (reduced from 1/2 cup and next time I'd use 1 or 2 tablespoons)
1 tablespoon sugar

6 cups (about 8 ounces) shredded cabbage (a supermarket bag works great)
1 red pepper, chopped
1 small sweet onion, chopped
Salt & pepper to taste

Whisk together dressing ingredients. Stir the cabbage into the dressing, about a third at a time. (see ALANNA's TIPS) Chop the pepper and onion and stir in. Season to taste with salt and pepper.

NUTRITION ESTIMATE
With 1/4 Cup Peanut Oil
Per 1/2 cup: 51 Cal (69% from Fat, 4% from Protein, 27% from Carb…

Kitchen Parade Extra

Visit the Kitchen Parade weekly blog for a terrific summer salad made with quinoa, a fast-cooking, protein-packed sort-of-but-not-really-grain and black beans. Not long ago, I delivered a dish to a neighbor who called later to ask, What was that? and reported that she'd eaten half a bowl at first sitting! Tis good ...

Day 66: Sunflower-Sprout Inspired Salad ♥

Tonight's supper was more inspiration than recipe.

The start was plucky sunflower sprouts from yesterday's green market. I didn't know how to use them beyond the obvious: the greens in a sandwich, a salad topper. Home, I turned to www.epicurious.com for ideas. I'd wondered about a salad plate and a recipe there clinched the idea, even though I didn't follow it. The frig was full of possibilities. Instead I kept it simple.

First the dressing. There was a garlic/rosemary/olive oil rub, left over from last night's lamb. I added good vinegar and a bit of cream -- it's so obvious, of course, but I didn't know til today that the transformation of a vinaigrette to a creamy vinaigrette requires only, well, cream. There was a bit of that leftover from last night's supper too.

And some salmon from the night before. And some home-grown strawberries the size of fingertips. And goat cheese. And a few capers for salt. All on a bed of butter lettuce, baby spinach an…

Nana's Cucumbers with Sour Cream ♥

Today's old-fashioned recipe: Cucumbers sliced thin, salted, then tossed with sour cream and fresh chives. Low carb. Weight Watchers 2 points.
~ recipe updated 2008 ~
This is a reprise of Nana's Cucumbers, the classic summer dish of sliced cucumbers in sour cream. Back on Day 45 I made them with non-fat yogurt, a health- and calorie-conscious choice -- and they were good, decent, in fact.

With sour cream on hand and the chive needing a good clip, tonight was the night for the real thing, cucumbers with real sour cream. And oh my -- ever ever so good, so simple, so simply perfect on a hot summer night.

Surprise: For an easy, unusual appetizer, place a slice or two of sour cream-drenched cucumber on a bit of bread with butter or goat cheese. Even after dessert tonight, this is what people wanted 'just one more, please'.


VEGETABLE RECIPES from the ARCHIVES
~ more cucumber recipes ~
~ more family recipes ~
~ more vegetables with sour cream, all worth the calories! ~

NANA's…

Spinach with Roasted Pepper ♥
Another "Red and Green" Vegetable Recipe

Today's nutritious, delicious and eye-appealing recipe: Simple spinach sautéed with roasted red pepper. Low carb and just one point for Weight Watchers. Not just vegan, "Vegan Done Real". Plus, just in time for Christmas, another "red and green" recipe!
~recipe & photo updated & republished 2012~
~more recently updated recipes~
Original June 2005 Post on "Day 65": Isn't it pretty? And it just tastes like summer! The original recipe called for three time more fat and roasting peppers. I dismissed the former, planned for the latter. But as time ran out, I turned to one of the great convenience products in the vegetable world, a jar of roasted peppers. For a couple of bucks, a jar holds 5 - 6 peppers. They're not quite so delectable as just-roasted (How to Roast Peppers) but for the time and money, can't be beat. In just a few minutes, supper was on the table, including this plate-brightening spinach, a beautiful bed for grilled lamb c…

Day 64: Sautéed Broccoli Coleslaw

This was a clean-out-the-frig-before-going-to-the-farmers-market-tomorrow night. And a simple hit!

Some droopy green onions and a bag of 'broccoli coleslaw', one of those wonderful bags of ready-to-use vegetables from the produce department, needed attention.

Wondering exactly what to do with julienned 'hearts of broccoli, carrots & red cabbage', I checked the package for an idea. A mayo-type slaw didn't appeal so I visited the web site. Get this, the address is broccoli.com!

(As a lark, I checked a few other 'vegetable' sites. Who'd guess that www.greenbeans.com is a video production company and www.cucumber.com a phone company? Poor www.squash.com and www.cauliflower.com, no one wants them.)

Anyway, the site didn't have a recipe that suited -- and I was already mid-sauté so needed to continue in that vein.

And it was good! The broccoli is in tiny slivers so cooks quickly. In fact, for anyone watching carbs, it would be a terrific substitute for ri…

Day 63: Swedish Red Cabbage & Apples ♥

Red cabbage softly cooked with tart apples, adding such welcome color and texture to a plate.
~recipe & photo updated 2008 & 2010~
2005: Couldn't get enough of this tonight! It's another winter-ish dish. But then again, served at room temperature or cold, Swedish Red Cabbage & Apples is perfect for summer, especially as a side to fish or grilled sausage, I think. And the color is fabulous. The recipe says it's a traditional Christmas dish in Sweden. It would definitely brighten a plate! and also be easy to make ahead of time.

Helsinki, Finland is perched on the Baltic Sea. When I was a student there, the favorite school lunch was batter-fried fish with mashed potatoes and a warm cabbage slaw, a sumptuous combination. Everyone took large helpings and many went back for seconds! This cabbage reminds me of those lunch-time luxuries.

Making it does take awhile, nothing complicated, just takes time - make sure your favorite knife is sharp! But the good news is that…

Day 62: Cauliflower with Wasabi Cheese Sauce ♥

And so we launch into the third month of Kitchen Parade's Veggie Venture! It remains an adventure, fun to explore new vegetables and new ways of cooking. I can't imagine stopping now! And the traffic energy has kicked up, thanks to recent mention in Kiplog and the Cheap Veggie Gourmet.

While it's hardly 'summer' food, I gave in to a craving for cauliflower and cheese sauce tonight. My mom made it all the time when my sister and I were kids, cheese sauce on anything, always made with Velveeta. My contemporary addition is wasabi - skip this, however, for the simple comfort food, just cheese sauce on cauliflower.

The cheese sauce took more minutes of attention than I'd have guessed. If you (or your kids!) like cheese sauce, however, double or triple the sauce, keep it in the frig for other vegetables on other nights.

CAULIFLOWER with WASABI CHEESE SAUCE
Active time: 20 minutes
Time to table: 25 minutes
Serves 4 (with 3/4 cup sauce leftover)

1- 1/2 - 2 pound head of fre…