Post by amarante on Oct 16, 2016 10:26:41 GMT -5
A rich veggie main dish.
Sweet Potato, Cauliflower, and Greens Casserole
Source: Editors of Southern Living Magazine - One-Dish Wonders
(Serves 6 to 8)
1 head cauliflower (11/2 to 2 lb.), cut into small florets
1 (8-oz.) package fresh cremini mushrooms, stemmed and halved
6 Tbsp. olive oil, divided
1 tsp. ground cumin, divided
1 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper, divided
3 large sweet potatoes, peeled and cut into 1/4-inch-thick slices
2 garlic cloves, minced
4 cups chopped fresh kale, collards, or mustard greens
2 tsp. red wine vinegar
1 (14-oz.) can butter beans, drained and rinsed (optional)
11/2 cups Easy Cheese Sauce (see recipe below)
1/2 cup panko (Japanese breadcrumbs)
1 Tbsp. chopped cilantro
1 tsp. extra virgin olive oil
1.Preheat oven to 475°. Toss together cauliflower, mushrooms, 21/2 Tbsp. oil, 1/2 tsp. cumin, 1/2 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Spread cauliflower mixture in a single layer in jelly-roll pan.
2.Toss together sweet potatoes, 21/2 Tbsp. oil, and remaining cumin, salt, and pepper. Spread in a single layer in another jelly-roll pan.
3.Bake potatoes and cauliflower mixture at 475° for 10 to 12 minutes or until browned and just tender, turning once. Cool 10 minutes.
4.Reduce oven temperature to 375°. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic; cook, stirring often, 1 minute. Add kale; cook, stirring occasionally, 10 minutes or until tender. Add salt and pepper to taste; stir in vinegar.
5.Layer half each of sweet potatoes, cauliflower mixture, butter beans, if desired, kale, and 1/2 cup Easy Cheese Sauce in a lightly greased 13- x 9 inch baking dish.
Repeat layers once. Top with remaining 1/2 cup cheese sauce. Stir together panko, chopped cilantro, and 1 tsp. olive oil, and sprinkle crumb mixture over casserole
6.Bake at 375° for 20 to 25 minutes or until thoroughly heated and golden brown. Let stand 5 minutes before serving.
Easy Cheese Sauce
1/3 cup dry vermouth*
1 garlic clove, minced
3 cups half-and-half
3 Tbsp. cornstarch
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 cups (8 oz.) shredded pepper Jack cheese
1.Bring vermouth and garlic to a boil in a large skillet over medium-high heat; reduce heat to medium-low, and simmer 7 to 10 minutes or until vermouth is reduced to 1 Tbsp.
2.Whisk together half-and-half and cornstarch. Whisk half-and-half mixture, salt, and pepper into vermouth mixture; bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute or until mixture is thickened. Add pepper Jack cheese. Reduce heat to low, and simmer, whisking constantly, 1 minute or until cheese melts and sauce is smooth. Remove from heat, and use immediately.
*Dry sherry may be substituted.
Sweet Potato, Cauliflower, and Greens Casserole
Source: Editors of Southern Living Magazine - One-Dish Wonders
(Serves 6 to 8)
1 head cauliflower (11/2 to 2 lb.), cut into small florets
1 (8-oz.) package fresh cremini mushrooms, stemmed and halved
6 Tbsp. olive oil, divided
1 tsp. ground cumin, divided
1 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper, divided
3 large sweet potatoes, peeled and cut into 1/4-inch-thick slices
2 garlic cloves, minced
4 cups chopped fresh kale, collards, or mustard greens
2 tsp. red wine vinegar
1 (14-oz.) can butter beans, drained and rinsed (optional)
11/2 cups Easy Cheese Sauce (see recipe below)
1/2 cup panko (Japanese breadcrumbs)
1 Tbsp. chopped cilantro
1 tsp. extra virgin olive oil
1.Preheat oven to 475°. Toss together cauliflower, mushrooms, 21/2 Tbsp. oil, 1/2 tsp. cumin, 1/2 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Spread cauliflower mixture in a single layer in jelly-roll pan.
2.Toss together sweet potatoes, 21/2 Tbsp. oil, and remaining cumin, salt, and pepper. Spread in a single layer in another jelly-roll pan.
3.Bake potatoes and cauliflower mixture at 475° for 10 to 12 minutes or until browned and just tender, turning once. Cool 10 minutes.
4.Reduce oven temperature to 375°. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic; cook, stirring often, 1 minute. Add kale; cook, stirring occasionally, 10 minutes or until tender. Add salt and pepper to taste; stir in vinegar.
5.Layer half each of sweet potatoes, cauliflower mixture, butter beans, if desired, kale, and 1/2 cup Easy Cheese Sauce in a lightly greased 13- x 9 inch baking dish.
Repeat layers once. Top with remaining 1/2 cup cheese sauce. Stir together panko, chopped cilantro, and 1 tsp. olive oil, and sprinkle crumb mixture over casserole
6.Bake at 375° for 20 to 25 minutes or until thoroughly heated and golden brown. Let stand 5 minutes before serving.
Easy Cheese Sauce
1/3 cup dry vermouth*
1 garlic clove, minced
3 cups half-and-half
3 Tbsp. cornstarch
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 cups (8 oz.) shredded pepper Jack cheese
1.Bring vermouth and garlic to a boil in a large skillet over medium-high heat; reduce heat to medium-low, and simmer 7 to 10 minutes or until vermouth is reduced to 1 Tbsp.
2.Whisk together half-and-half and cornstarch. Whisk half-and-half mixture, salt, and pepper into vermouth mixture; bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute or until mixture is thickened. Add pepper Jack cheese. Reduce heat to low, and simmer, whisking constantly, 1 minute or until cheese melts and sauce is smooth. Remove from heat, and use immediately.
*Dry sherry may be substituted.