Creamy Parmesan Cauliflower Broccoli Bake

True comfort food: Parmesan Cauliflower Broccoli Bake

This is one of my most favorite casseroles ever. Parmesan Cauliflower Broccoli Bake is a creamy, delicious vegetarian casserole. It makes a great side for just about any meal. It tastes super with or without the added tarragon, marjoram, rosemary, and thyme. You could also use Herbs de Provence or Fine Herbs as well. 

I made my own bread crumbs. It is healthier, super easy to do, and you can make it fresh for pennies. I made this delicious casserole for our Easter dinner this year and served it along side perfectly baked salmon (thanks to my cute husband) and roasted asparagus. It was a terrific meal. 

I have not done it yet, but I know this casserole would taste amazing with some crispy fried onions sprinkled on top along with the bread crumb topping. I am going to do this next time I make this casserole.

I hope you enjoy this comforting casserole as much as we do.

Parmesan Cauliflower Broccoli Bake Recipe:

1/2 c. Herb & Garlic bread crumbs (like Progresso brand), or home made *
2 T. melted butter
1 lb fresh cauliflower florets and stems
1 lb fresh broccoli florets and stems
1/4 c. plus 2 T. grated Parmesan cheese, divided
2 T. all-purpose flour
1 T. butter (can omit and just use a non-stick spray for the pan, but butter is better!)
1 large onion, diced
A pinch of baking soda
1 1/4 c. organic milk
4 ounces neufchatel or cream cheese, softened
1/2 t. garlic powder
1 t. seasoned salt
1/2 t. onion salt
1/2 t. BioSalt, to taste
Fresh ground black pepper, to taste
A pinch each of tarragon, marjoram, rosemary, and thyme, optional


Method:

Wash and trim the cauliflower and broccoli. Peel the tough outer skin off the broccoli stem. dice the broccoli and cauliflower stems into small bite sized pieces. If using frozen cauliflower and broccoli, thaw them completely first. Cut the florets into bite sized pieces.

Preheat oven to 350 degrees. Butter a deep 2-quart baking dish and set aside.

In a small bowl, mix the dry breadcrumbs, 2 T. melted butter, and 2 T. Parmesan. Set aside.

In a large pan saute diced onion until tender in 1 T. butter and a pinch of baking soda, to aid caramelization. (You may just use a non-stick spray instead, but it isn't as tasty.)

Sprinkle flour over cooking onions and stir in well. Saute another minute.

Pour milk over cooking onions and stir in well, until it starts to thicken.

Add the neufchatel or cream cheese and the 1/4 c. Parmesan cheese and stir until the cheeses melt.

Add the garlic powder, seasoned salt, onion salt, and fresh ground pepper. Stir in well and taste.

Add up to 1/2 t. BioSalt, to taste.

Add herbs, to taste, optional.

Add the vegetables and toss well to coat. Scrape into the prepared casserole dish.

Sprinkle the top with the bread crumb mixture.

Bake 45 minutes, or until the top is lightly browned and vegetables are tender.



* To Make the Topping using Quick Home Made Bread Crumbs:

1 heel of a loaf of whole grain bread, crumbled fine
1/4 t. Garlic powder
A pinch each of tarragon, marjoram, rosemary, and thyme
The 2 T. butter called for above


Method:

In a small non-stick frying pan placed over medium heat, transfer the fine bread crumbs. Stir the crumbs around if they are not dried out yet, and gently toast them.

Put the garlic and herbs in the pan and stir a bit until they are fragrant.

Add the 2 T. butter called for and saute until the crumbs are well coated and remove from heat.

Let cool a bit before adding the 2 T. Parmesan cheese. Proceed with the recipe above.

Fresh out of the oven.

A perfect dinner.

Enjoy,

Leila.

Garlic Roasted Asparagus

An easy way to prepare fresh spring asparagus

I usually steam my asparagus but I wanted to try roasting it instead, just for something different. I think this is a nice option for when you are already using your oven. I use deodorized coconut oil so the coconut flavor doesn't interfere with the delicate taste of the asparagus. I also prefer using fresh garlic over dried garlic, but either works.

How will I cook my asparagus next time?

I will probably steam it.

Why?

Because I prefer the way it tastes.

When I steam asparagus, I put it in a serving dish when it is still tender-crisp and bright green. I then slather it in real butter, and season with fresh ground black pepper and onion salt to taste.

I noticed the asparagus was seriously lacking in buttery goodness when it was baked.

So, here is what I will do the next time I choose to roast asparagus: Use less coconut oil to roast the asparagus. Still infuse the coconut oil with the garlic. Roast in the same manner. Put hot asparagus in a serving dish and top with butter, season with fresh ground black pepper and onion salt to taste. Roll the asparagus spears around in the butter and seasonings to coat well and serve.

If you are vegan, stick with the coconut oil version, it still tastes great. I'm just a butter freak.

Garlic Roasted Asparagus

2 lb Asparagus
1 T. Deodorized coconut oil
1/2 t. Garlic powder or 1 to 2 cloves very finely minced fresh garlic
1/4 t. Onion salt, to taste
1/4 t. Fresh ground black pepper, to taste


Method:

Wash and trim the fresh asparagus (trim by snapping off the tough woody ends).

Lay the asparagus onto a rimmed baking sheet.

Gently warm the coconut oil and mix in the garlic powder or minced garlic.

Pour over the asparagus on the baking sheet.

Sprinkle onion salt and freshly ground black pepper, to taste. Toss to coat well.

Roast asparagus in a 350 degree oven for 15 minutes. Transfer to a serving dish and serve hot.


Tip: If using garlic powder, you may alternately choose to generously oil the baking sheet with the coconut oil and sprinkle the desired seasonings over top and roast.

The seasoned asparagus in the roasting pan.

Transfer roasted asparagus to a serving dish.

Serve hot.

Enjoy,

Leila.

Our favorite fast Tostadas

These quick and yummy Tostadas have extra delicious layers of flavor dimension. 

Creamy, savory refried beans, the caramelized flavor of the onions and peppers, the sweet tomato-y sauce, smokiness from the bacon fat/smoked paprika, the crisp corn tortilla flavor, and the freshness of romaine, tomatoes, and cilantro are all perfectly complimented with a dollop of sour cream and a sprinkling of cheese. We love these at our house!

No more needs to be said really. What? You want the recipe?

I have to say, I have not cared for most of the tostadas that have been served to me. The beans are usually dry and flavorless and then they are usually just topped with iceberg lettuce, prefab cheese, and salsa that is too heavy on the chili powder. I wanted a tostada that rose above all that. I wanted to create a more interesting tostada for my buds... My tastebuds. This is what I came up with.

This dinner is very easy to put together, You can cook everything at the same time and it will be ready in minutes. I like to start with the onions, and then start refrying the beans. I make the tomato sauce last. In between, I prep the toppings and make the guacamole.

The refried beans are the recipe I posted here earlier, but this time I refried them in bacon fat. I usually use deodorized coconut oil, so use what ever you like.

The tomato sauce was inspired by a mildly sweet chile relleno sauce I have had at +La Casita Restaurant in Springville, Utah (YUM). You may also flavor the tomato sauce with smoked paprika, or smoked hot chipotle pepper, and maybe a pinch of Mexican oregano, to taste.

Top with our Favorite Reduced Fat Sour Cream Blend.

Serve with a side of my Chili's Copy Cat Salsa recipe.


Get ready to have your tastebuds sing!


Our Favorite Tostadas Recipe:

Components:

Crisp corn tortillas (pre-made in the Mexican food section)
Refried Beans
Tomato Sauce
Sauteed Onions & Peppers
Shredded cheese
Diced tomatoes
Diced romaine lettuce
Minced fresh cilantro, optional
Our Favorite sour Cream Blend, or regular sour cream
Chili's Copy Cat Salsa, optional
Guacamole, optional
Lime wedges, optional



Sauteed Onions & Peppers:

1 Sweet or regular onion
1 Sweet red bell pepper
1-2 T. deodorized coconut oil (may use 1 T. bacon fat)
A pinch of baking soda
A pinch of BioSalt or sea salt

Method:

Slice into this slivers the onion and bell pepper.
Saute the onions slowly in oil along with the baking soda and salt, which speed caramelization.
When the onions are translucent, add the bell pepper and mix together.
Continue to saute, stirring occasionally until tender and starting to caramelize.



Easy Re-fried Beans recipe:

2 T. virgin or deodorized coconut oil and/or bacon fat
1 clove garlic, smashed
1 pinch hot red chili pepper flakes
1 can refried beans of choice
1/4 c. plus 2 T. purified water, divided
1/2 t. onion powder
1 pinch cumin powder


Method:

Saute the garlic and red pepper flakes in coconut oil until very fragrant and sizzling.

Add the can of beans and stir to mix together.

Add 1/4 c. water to thin the beans, mixing in well.

Add the onion powder and a pinch of cumin. mix in well.

Brown the beans, turning occasionally, until they thicken up and have areas that are browned nicely. This gives a great flavor to the re-fried beans.

Add a touch more water (about 2 T.) to thin the beans to a nice consistency.

Taste for seasonings and adjust if needed. If you used unsalted beans, add salt to taste.



Tomato Sauce:

1 (8-oz) can tomato sauce
1 T. plus 2 t. sugar (Lakanto sweetener or xylitol) (or use 2 T. or more of  erythritol or maltitol)
1/8 t. garlic powder
1/2 t. onion salt
1/4 c. purified water
1/8 t. smoked paprika (or chipotle to taste, for added heat), optional

Method:

Place all sauce ingredients in a small saucepan and simmer 5 minutes. Keep warm and set aside.



Speedy & Delicious Guacamole:

Ripe avocados
Onion salt, to taste
A pinch of garlic powder
A squeeze of lemon or lime juice, optional

Method:

Scoop the ripe avocado out of it's shell and put into a small bowl.
Sprinkle with the seasonings and citrus juice, and mash with a fork.
Add enough onion salt so the guacamole has a great flavor, and serve.



TOSTADA ASSEMBLY:

Top crispy tortillas in this order:

Spread tortilla with the hot refried beans, sprinkle with cheese, pour on some warm tomato sauce, add sauteed onions & peppers, shredded romaine lettuce, guacamole, salsa, tomatoes, sour cream, cilantro, and garnish with a lime wedge.

ENJOY!


Note: Alternately, you may brown flour tortillas in deodorized 76 degree coconut oil until crispy.


Photos of the cooking process:

Starting to caramelize the onions with a pinch of baking soda and BioSalt.

This dinner is very easy and fast to prepare.

Adding the red bell pepper to the softened onions.

Sauteing the onions and peppers.

The onions and peppers are finished.

The easy refried beans are about ready.

Simmering the tomato tostada sauce.

Putting the toppings on the tostada. The sauce adds a special touch.

The tostada all dressed and ready to go.

A plated tostada with toppings and my Copy-Cat Chili's Salsa recipe.

Enjoy,

Leila.

The PERFECT Burger! Plus how we do Oven Fries

I'm not kidding

This is the best grilled burger ever!

A perfect grilled burger with crispy oven fries...and topped with a sesame seed bun :)

Perfect oven fries.

My husband is the real Burger King. Just sayin'

This is a simple but amazingly delicious all-american dinner. But you know that already.

One of my husband's secrets is to put a hole in the center of each raw hamburger patty. This helps it cook quicker and more evenly. As a result, the meat does not shrink and mound up as much while cooking. He also seasons the meat generously, so they have great flavor too. We get juicy burgers that are not overdone on the edges and then raw in the center, so they are safer to eat as well.

You can easily make this a gluten-free dinner by using crunchy romaine lettuce leaves as lettuce wraps. You may also enjoy shaping the burgers into oblong shapes to better fit into the longer lettuce wraps, you know, like a fat hot-dog shaped hamburger patty. We don't put holes in the center of the oblong patties. they cook fast enough because they are narrow.

I start baking the oven fries about 40 minutes before he starts grilling the meat. Our daughter prepares the other hamburger toppings and sets the table.

You can make fry sauce by mixing ketchup and mayonnaise together. Go heavier on the ketchup. You can add a touch of seasoned salt to the fry sauce if you want. A bit of smoked paprika added is nice too. I think McD's adds sweet pickle relish to their "Special Sauce". 

Crispy Oven Fries:

1 potato per person (I used Yukon Golds)

Deodorized coconut oil

Seasoned salt, to taste

Method:

Preheat oven to 450 degrees.

Generously oil a baking sheet with coconut oil.

Scrub the potatoes and cut in the middle lengthwise. Then cut into strips almost 1/2-inch wide.

Arrange the cut potatoes in 1 layer on the oiled baking sheet and bake about 20 to 30 minutes.

Turn the potatoes and bake another 15 minutes, or until golden brown. 

Serve hot.

The Perfect Grilled Burger:

Organic ground beef or buffalo

Seasoned salt

Garlic seasoning, optional

Cheese, optional

Recommended Hamburger Toppings:

Mayonnaise

Mustard

Romaine lettuce

Sliced ripe tomatoes

Crisp bacon strips

Pickles

Onion slices

Avocado slices

Whatever else you can think of...

Method:

Preheat your outdoor grill.

Shape the burger into patties the size you want.

Season both sides of the patties with seasoned salt and garlic seasoning.

Poke a hole in the center of each patty.

Grill on your grill about 5 minutes, depending on the size of your burgers.

flip burgers and top with cheese if desired. 

Grill a couple minutes more and serve hot.

Top with your desired hamburger toppings.

You can choose a gluten-free option and make into a lettuce wrap.

The Yukon Golds are baking in coconut oil before the hamburgers are started. So far they have baked 30 minutes.

3 hamburger patties were made and seasoned from 1 lb organic ground beef.

Poke a hole in the center of the hamburger patties.

            

The grilling burgers are ready to be topped with cheese. See how the holes have closed up?

This burger is ready to get dressed.

The oven fries have been seasoned with season salt.

That's a nice looking plate of food.

This baby is wrapped in saran wrap or it will drip to my elbows!

CHOMP!

Enjoy!

Leila.

The Perfect Baked Potato - Plus a shortcut

All baked potatoes are not created equal.

There is a BIG difference in taste in the way the humble baked potato is prepared, otherwise I would not post something that is such a no-brainer. This is so simple to do.

I have been to restaurants that wrap their potatoes in tin foil before baking them. The flavor of these foil wrapped potatoes is quite inferior to the recipe I have posted here. Please do not wrap your potatoes in foil.

Potato skins get the most enjoyable flavor when baked 'naked' and allowed to brown and get crispy in the oven. You need to bake them a little longer than usual but it is SO worth the wait. I included a short cut (precooking the potatoes in the microwave) I frequently use to speed the process along.

When I was growing up, my mom would bake our potatoes this way. We would scoop out the steamy insides and load them up with our favorite toppings, saving the browned skins for last. We would put lots of butter inside the skins and season with salt and pepper to taste. Then we would pick up the skins and eat them like you would a taco, so the butter wouldn't run out all over the place. No, I wasn't fat as a child, why?


Formula for The PERFECT BAKED POTATO:

Medium sized potatoes (Russet or yukon Gold), 1 per person
Organic salted butter
Biosalt or sea salt
Fresh ground pepper
Sour cream blend
Scallions or chives,washed and minced
Grated cheese
Crisp crumbled bacon, optional

Method:

Scrub the potatoes well, so the skins may be eaten (because they're very yummy prepared this way).

To save time, microwave the potatoes about 15 to 20 minutes, until tender.

Or if you do not want to microwave the potatoes first, just bake the potatoes until the centers are tender and the skins are extra crispy, about an hour or more.

Push metal skewers through the center of the hot cooked potatoes.

Bake in a preheated 450 degree oven for about 20 to 30 minutes, or until the skins are crispy and papery to the touch. they will also start to smell toasted.

Serve the potatoes at once. If they need to sit a few minutes, place the hot potatoes on a cooling rack to keep the crisp skins from getting soft from the steam.

Split the potatoes and load on the toppings to taste.

Microwave potatoes about 20 minutes to save time, until tender.

Put metal skewers through the microwaved potatoes.

Bake the potatoes in a 450 oven until the skins are crispy and papery.

The finished crispy baked potatoes. see how the skins look papery?

The loaded baked potato. Do you think there is enough butter?

A nice looking plate of food.

A buttery baked potato skin.

Enjoy,

Leila.

Easy Garlic Parmesan Zucchini & Tomato Bake (Low-Carb)

Here is a delicious low-carb & gluten-free side dish that is very fast to put together. 

Garlic Parmesan Zucchini & Tomato Bake

Garlic Parmesan Zucchini & Tomato Bake Recipe:

6 young zucchini, diced into bite-sized pieces (and/or yellow summer squash)
1 onion, diced
4 cloves garlic, finely minced or mashed, or more to taste
1/4 c. minced fresh basil or Italian parsley, optional
1 to 2 cans diced stewed tomatoes, regular or Italian style
2 t. Italian seasoning
1 t. BioSalt or sea salt
1/2 t. freshly ground black pepper
1/4 c. shredded Parmesan cheese
1 1/2 c. shredded cheddar/jack cheese blend, for topping


Method:

Preheat oven to 350 degrees.

Mix together all but the cheese for topping.

Place in an oiled casserole dish.

Bake 25 minutes for crisper cooked vegetables, or 35 minutes for more cooked vegetables.

When the vegetables are close to being done, top with cheese blend, and bake until bubbling and starting to brown.


Note: 

You can cook the casserole with the fresh basil or parsley mixed in , or reserve it for garnishing the top when serving.

Garlic Parmesan Zucchini & Tomato Bake ingredients.

Mix together and place in Casserole dish.

I have included yellow squash too.

When almost done baking, top with cheese and bake until browned and bubbling.

Garlic Parmesan Zucchini & Tomato Bake makes a great low-carb side.

Enjoy,

Leila

Refreshing Iced Rooibose Tea Recipe (Caffeine-Free Sugar-Free)

Stay hydrated! This healthy iced tea is a great way to do that.

Now that the weather is starting to warm up, I wanted to share with you a delicious recipe for a very refreshing, healthful iced tea.

If you have not heard of rooibose tea before, it is a very tasty herbal tea that is very high in healthful antioxidants and is naturally caffeine-free. I love using it as a base for my Herbal Chai and Thai Tea beverages. I also love it alone, hot or cold. Look for rooibose at your local health food store, or online.

I have included different sweetening options for this iced tea. I usually cut the amount of granular sweetener called for by at least half and enhance the sweetness with Stevia Glycerite, to taste. It makes the cost of the sweetener alternatives less expensive to use, and it tastes just as good. Stevia only tastes weird or bitter if you use too much. Most people use too much. In a large mug of hot herbal tea, I only use about 4 drops of stevia, just so you get an idea of how much to use. Sour things may need more sweetener, obviously.


Caffeine-Free Rooibos Iced Tea recipe:

5 cups purified water
3 Rooibose tea bags (remove any paper tags)
4 to 5 T. Raw organic sugar, or 5 T. xylitol, or 6 T. erythritol or Lakanto zero-cal sweetener
2 lemons
1 lime


Method:

Bring 4 cups water to a boil, remove from heat and add tea bags. cover and steep several hours, or preferably overnight. The stronger the tea, the better. Store in the fridge until needed.

Dissolve the sweetener in 1 additional cup of hot water and stir until dissolved.

Juice the lemons and lime.

Remove and squeeze dry the rooibose tea bags. Add the 1 cup sweetened water and citrus juice to the rooibose tea. Mix and serve over crushed ice.


Notes: 

If you choose, reduce the above sweetener by half and add a few drops of stevia glycerite, to taste.

You may also try steeping the rooibose teabags with cinnamon chips too.


To make 2 liters:

Place 4 Rooibose tea bags inside a 2 liter jug. Pour boiling water to fill the jug and let steep 5 to 10 minutes. Add about 5 to 6 T raw organic sugar or other sweetener of choice, to taste. stir to dissolve. Remove the teabags when the tea is strong enough for your liking, or leave teabags in and chill for a few hours in the fridge. Do not dilute with ice at this time.

You may like adding chopped fruit to your glass of ice (chopped apple, a lemon slice, orange, pineapple...).


Enjoy!

Leila