vegetables

++ This can be prepared GLUTEN FREE !!

++ UPDATE – – EVEN BETTER WHEN MADE A DAY AHEAD !! I just discovered that the next day the flavor of the roasted red peppers and cheddar cheese is infused throughout and the cauliflower is lovely & creamy !! It tastes a lot like a very special version of Mac & Cheese.

It amazes me, now that I’m actually paying attention, how many fabulous recipes can be found which are healthy AND delicious. Not only am I losing weight in my effort to eat healthy, I also have a lot more energy. LOOK OUT WORLD !!

If you think you don’t like cauliflower, this may be the recipe to change your mind ! This is NOT your mother’s (or grandmother’s) ‘boiled all to hell’ cauliflower. A light cheese sauce graces the roasted cauliflower with loads of flavor and there’s a tiny bit of heat from the cayenne pepper. And, except for garlic salt with herbs, there’s no salt in this recipe. (This was my dinner last night, that’s how much I enjoyed this dish.)

INGREDIENTS

7 cups cauliflower, cut into pieces 2″ ++ Uses 1 head of cauliflower, with perhaps a bit leftover
1 red pepper, cut into 1/4′ strips
1 – 2 Tbs. olive oil
1 Tbs. flour ++ For ‘Gluten-Free use 1 Tbs. cornstarch
1/4 tsp. garlic salt with parsley ++ Or garlic powder
1/8 tsp. cayenne pepper
1/4 tsp. salt-free seasoning ++ I like ‘Mrs. Dash – Garlic & Herb’
1/8 tsp. freshly ground pepper
14 – 1/3 cup pine nuts ++ a.k.a. pinola nuts ++ You could also use walnuts or pecans
2 Tbs. butter
1 1/4 cups 2% milk ++ I used 1% & that worked fine!
1 1/4 grated Cheddar cheese

SET OVEN AT 425 (F) TOTAL COOKING TIME – 25 MINUTES (10 MINS, THEN 15 MINS.)

Mix together cauliflower pieces, red pepper strips and 1 – 2 Tbs. olive oil.

Spread vegetables evenly on baking sheet with sides.

Roast veggies in a 425 (F) oven for 10 minutes. While cauliflower is roasting, toast pine nuts and prepare cheese sauce.

Roasted Cauliflower and Red Pepper – After 10 Minutes

TOASTED PINE NUTS

In a small (ungreased) frying pan over medium heat toast pine nuts, shaking pan occasionally, until nuts become lightly browned.

CHEESE SAUCE

In a small bowl mix together 1 Tbs. flour (For ‘Gluten-Free use 1 Tbs. cornstarch), 1/4 tsp. garlic salt with parsley, 1/8 tsp. cayenne pepper, 1/4 tsp. salt-free seasoning and 1/8 tsp. freshly ground pepper

Melt butter in a medium saucepan over medium heat. Once butter is melted, add the flour and spices. Whisk together and cook, stirring with whisk, for about a minute.

Slowly add 1 1/4 cup milk and continue whisking until mixture is well blended. Continue to simmer sauce for 4 – 5 minutes if using flour, whisking occasionally. ++ If using cornstarch, the simmering time will be less. ++ If sauce becomes too thick when using cornstarch, add a bit more milk.

REMOVE SAUCEPAN FROM HEAT. Add 1 1/4 cup shredded cheese and whisk until cheese sauce is smooth. Add toasted pine nuts.

Remove baking sheet from oven after 10 minutes. Using a spatula, gently turn the partially cooked cauliflower and red pepper strips. Drizzle cheese sauce slowly over veggies.

Return baking sheet to oven and roast for another 15 minutes, or until tops of cauliflower are nicely browned. Serve & Enjoy !!

I started making these “Zucchini Appetizers” about 25 years ago when we lived outside Philadelphia, Pennsylvania in a lovely town called Villanova. These are delicious – and do they ever disappear fast! They’re also great to have in the fridge for those times when you just want to grab something quickly.

I always had things like this in the fridge for my twin sons and their friends to “nosh” on. Although, occasionally, I’d spy one of their friends walking by with The Very Last Piece of Something I’d had my heart set on. ( And I’m speaking of you, “Joe F” !! )

As some of you know, I’ve been a bit “under the weather” off and on now for several months but recently I’d been feeling much better. Then, two weeks ago, I fell and messed up the ligament connecting my left collarbone to the shoulder. My shoulder had begun healing, when, two days ago, I fell five minutes after arriving at a friend’s cabin while bringing a bag into the house. Of course, I crashed on the same shoulder….!! But – have I let having one arm in a sling change my plans for a large party this coming Saturday – heck no !!

I prepared these “Zucchini Appetizers” recently while at our home in the Pocono Mountains. I did pretty well chopping etc. using “mostly” one hand…. and taking the photos was NOT easy…. Right now I’m typing with two hands ’cause I’m sick of typing with only one …. although I think I’ll pay for doing this tomorrow.. Enjoy ! PS – I heard from my son’s wife that he was pretty happy I left him a good portion of these “Zucchini Appetizers”!

Oven at 350 F grease a 9″ x 13″ pan Bake for 25 – 30 minutes, until golden brown

Ingredients

3 cups thinly sliced zucchini – about 4 small – OR – 2 medium
1/2 cup finely chopped onion
1 clove garlic, minced
2 Tbs. chopped fresh parsley – (I didn’t have garlic or parsley, so I used 1/2 tsp. garlic salt with parsley.)
1 cup Original Bisquick (UPDATE – my friend made these using low-fat Bisquick!!)
1/2 cup freshly grated Parmesan cheese (The flavor is so much better with fresh Parmesan!!)
1/2 tsp. seasoned salt (I prefer Mrs. Dash – Garlic & Herb)
1/2 tsp. dried oregano or Italian Seasonings
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup vegetable oil (Original recipe calls for 1/2 cup…)
3 large eggs, slightly beaten (Since many of us now buy LARGE eggs, I found that 4 large eggs were too many. If you buy MEDIUM eggs, then use 4.)

Prepare 3 cups thinly sliced zucchini, 1/2 cup finely chopped onion, 1 clove minced garlic and 2 Tbs. chopped fresh parsley. (If you don’t have fresh garlic or fresh parsley, use 1/2 tsp. garlic salt with parsley.)

Add veggies to a medium bowl. Add 1 cup Original Bisquick and 1/2 cup freshly grated Parmesan cheese.

Now add 1/2 tsp. seasoned salt, 1/2 tsp. dried oregano or Italian Seasonings, 1/2 tsp. salt, 1/8 tsp. pepper, 1/3 cup vegetable oil, 3 large eggs, slightly beaten. (If using medium eggs, use 4 eggs!) Mix everything together. You may have some tiny lumps, don’t worry about that!

Pour everything into a greased casserole or 9″ x 13″ pan. (My casserole was a bit smaller than a 9″ x 13″, so I just baked it for 5 minutes longer!!)

Bake for 25 to 30 minutes – or until its golden brown – in an oven set at 350 F.

Here’s what it’ll look like when you take it out of the oven – yum !!

Allow to cool a while, then cut into squares or triangles. For appetizers, cut into 3′ x 3″ squares. For “noshing” – cut as big as you like. These “Zucchini Appetizers” are great eaten warm but they can also be served at room temperature, which is how I serve them at parties. Another great thing about these is they can be made the day before!! Enjoy!!