Happy Monday! I’m posting two recipes that I recently saw in a Family Fun magazine. The article was about getting kids to eat and like vegetables. As that is an issue with one of my boys, I decided to try them. We had a 50% success rate, but that’s better than nothing, right?
KALE CAESAR SALAD
Notes: This is not real caesar salad. It’s called Dinosaur Slaw in the original recipe, but it is reminiscent of caesar salad with the Parmesan and the garlic. I usually cut the dressing in half, unless I am making a large salad. I also cut the salt down, because the full amount (1 1/2 tsp) seemed too salty for me. This one got the thumbs up. Kale is so good for you, and this recipe is simple enough that I highly recommend it.
6-8 large kale leaves
1/2 c olive oil
2 cloves garlic, minced
4 Tbsp red wine vinegar
Salt to taste (1/2 to 1 1/2 tsp kosher salt)
1 1/3 c freshly grated parmesan
1. Strip off the kale leaves from the stalks (hold it in your hand at the base of the leaf; with one hand pull the stalk. With the other slide the leave off the stalk.). Slice into thin slivers.
2. In a small saucepan, heat the oil over medium heat and saute the garlic, stirring frequently, about 2 minutes. Add salt and vinegar and stir while the vinegar sizzles and becomes fragrant.
3. Pour the dressing over the kale and toss. Stir in the parmesan. Serve immediately.
CAULIFLOWER MACARONI AND CHEESE
Notes: This is a super simple recipe and comes together fairly quickly. Plus, it’s another way to squeeze vegetables in!
2 pieces bread, wheat or white
2 Tbsp butter
1 clove garlic
1 head cauliflower, chopped into very small florets
1 lb macaroni
1 c sour cream
12 oz cheddar, shredded
1. Preheat oven to 375*. Grind bread in food processor into crumbs. Alternately, if you don’t have a food processor, you could probably use purchased bread crumbs, or any other crunchy topping you want. Melt butter in small skillet, add garlic, and saute for about 30 seconds. Add bread crumbs and stir to mix. Set aside.
2. Bring a pot of water to boil. Add 1 Tbsp salt. While the water is coming to a boil, place sour cream and cheese in a heat proof bowl over the water. Stir to melt. When melted, carefully remove the bowl and set aside. When the water is boiling, add cauliflower and pasta. Cook for 8 minutes. Drain. Mix pasta, cauliflower, and cheese sauce together. Place in a greased casserole dish. Sprinkle bread crumbs on top. Bake 12-15 minutes until bubbly and bread crumbs are browned.