Cauliflower Puree

This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes. I’m not sure if it’s just my eyes playing tricks on me, but it really does! It also has the benefit of being easier to make, healthier and lower in carbs. But don’t make it just for that reason — it’s delicious in its own right. In fact, when my friend Heather tested the recipe for me, she sent me a text that read, “OMG so good, just licked the bowl of my Cuisinart.” Try serving it with my Onion-Braised Beef Brisket, Grilled Flank Steak with Garlic & Rosemary, Roast Chicken or Easy BBQ Boneless Short Ribs.

ingredients

There are a lot of mashed cauliflower recipes out there; what I  like about this one is that the cauliflower is steamed in, and then puréed with, chicken broth. This adds flavor and eliminates the need to add cream to thin out the purée.

Begin by bringing the chicken broth and salt to a boil and a large pot. Add the cauliflower and steam for about 2o minutes, or until the cauliflower is very tender.

Using a slotted spoon, transfer the cauliflower to a food processor and add the butter along with a few tablespoons of the chicken broth.

Process until smooth and creamy, then taste and adjust seasoning with salt and pepper.

Add the chopped thyme and process until evenly mixed.

Transfer to a bowl and serve.

By Jennifer Segal, inspired by Sara Foster's Casual Cooking
Servings: 4
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
Ingredients

1 head cauliflower, cut into 1/2-inch pieces (don't worry about keeping florets intact)
1 cup chicken broth
1 teaspoon salt, plus more to taste
3 tablespoons unsalted butter, cut into chunks
1 teaspoon chopped fresh thyme
Freshly ground black pepper, to taste
Instructions

In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and process until just combined.
Nutrition Information

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Per serving (4 servings)
Calories:151
Fat:10g
Saturated fat:6g
Carbohydrates:13g
Sugar:5g
Fiber:4g
Protein:6g
Sodium:731mg
Cholesterol:25mg

Thai Cucumber Salad with Peanuts

Thai Cucumber Salad with Peanuts

By Jennifer Segal, inspired by Food & Wine
Servings: 4
Total Time: 20 Minutes

It's difficult to keep the salt content down if fish sauce is one of the ingredients in a recipe - one of the reasons that Thai food is so high in sodium.  But I did change the salted peanuts to unsalted.

I went to have leftovers the next day but they were gone - guess that's a good sign!
Ingredients:

For the Salad
1/2 red onion, very thinly sliced
2 large English cucumbers, halved lengthwise, seeded and sliced crosswise 1/4-inch thick
1/3 cup packed chopped fresh cilantro
1/2 cup peanuts
up to 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
1/4 teaspoon salt (optional)

For the Dressing
1/4 cup fresh lime juice, from 2-3 limes
2 tablespoons vegetable or canola oil
1-1/2 tablespoons fish sauce
2 tablespoons sugar
1 garlic clove, minced

Instructions:

1) Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.  Since the onions are eaten raw, this takes the 'bite' out of them.

2) In a large bowl, combine the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper. Set aside.

3) Make the dressing: combine the lime juice, oil, fish sauce, sugar and garlic in a small bowl and whisk until the sugar dissolves. Pour the dressing over the salad and toss to combine. Taste and add salt if necessary. Serve the salad within 30 minutes.

Nutrition Information

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Per serving (4 servings)
Calories: 238
Fat:16g
Saturated fat: 2g
Carbohydrates: 21g
Sugar:12g
Fiber: 3g
Protein: 6g
Sodium: 600mg
Cholesterol: 0mg