Cajun Jambalaya with Okra

I am a huge fan of jambalaya, and it's something I almost always make at home, rather than order out. That is solely because I live on the west coast of Canada, where "jambalaya" usually involves pasta instead of rice, and seldom has sufficient seasoning - either in type or quantity, and shockingly often includes cream. When I was in New Orleans, I took great delight in sampling the extensive varieties of jambalaya available - each with a different ratio of ingredients (including seasoning), a different degree of sauciness, and a different notion as to how much one person could/should eat at lunch. Each one was a definitive jambalaya, in its own right.

Jambalaya is such a wonderfully versatile dish, that more's the pity that so few places up here get it right, and by "right" I mean an acceptable variant of the classic forms (Cajun or Creole), which is most emphatically not merely sausage and bell peppers tossed with pasta. Jambalaya needs to be a one-pot dish, rice based, and incorporating the seasonings of the Cajun or Creole variety. The rest - the protein(s), the wet/dry ratio, the choice of featured vegetables, these are all up to the cook. It can be cooked in a deep pot or a skillet, depending on how much you are making at a time.

I have been leaning toward brown, or Cajun-style jambalayas, lately, which tend not to be tomato based. This variation was conceived because I had picked up a bag of lovely looking fresh okra from the market, and needed something to make with it. As it happened, I also had some ham and a couple of chicken thighs that needed using, so, in fine ad hoc style, into the pot they went. My basic methodology is essentially the same as I previously wrote about, but tweaked to incorporate the okra.

Jambalaya with Okra
Serves 4

1 tablespoon vegetable oil
1 large onion, diced
2 medium stalks celery, diced
1 medium green bell pepper, diced
1 cup orange (or red) bell pepper, diced
2 jalapeño peppers, diced
1 1/2 cups okra, sliced
8 oz ham steak, diced
175 g boneless skinless chicken thighs (about 2), diced
3 cloves garlic, minced/crushed
3 cups chicken broth or stock
1 cup parboiled rice
1 teaspoon red Tabasco sauce
1/2 teaspoon cayenne pepper
Salt-free Cajun spice blend (to taste - start with a tablespoon)

Heat a large cast iron frying pan well over high heat. Add oil, and tilt pan to coat bottom. Add ham cubes and sautée until they start to take on a bit of colour. Add cubed chicken, and stir well, but don't allow chicken to brown. Add the onion, celery, green pepper and jalapeño, and stir.

Cook until the onion turns nicely translucent, then add the garlic, Tabasco sauce, and spices. Stir well. Stir in the orange/red bell pepper pieces and the okra until thoroughly combined.

Stir in the (uncooked) rice, making sure that each grain gets well coated by the juices in the pan. Add the chicken stock/broth and stir again, making sure that the rice grains are all submerged. Bring up to a gentle simmer.

Turn heat to very low, cover pan, and cook for 25 minutes, stirring gently once at the ten minute mark. If it seems a little dry, you may wish to add a bit more water at this point, too. If you want to go crazy and add some raw shrimp, this is also the time to do it, at the ten (or, for small shrimp, fifteen) minute mark. Garnish with a little sliced green onion, if you like, and lots of black pepper. Pass the hot sauce.

Obviously, you can switch out the proteins however you like best: smoked sausage, turkey or duck meat, rabbit, venison sausage, shrimp, oysters, alligator, crawfish, or the classic, tasso (spiced ham) for serious points. You can increase or decrease the meat(s) and the amount of vegetables, depending on your taste or what you need to use up - this is a great way to use up extra bell peppers that might be lurking in your fridge.

Ham Rotini Casserole

This is one of those dishes that grew out of a sudden desire for a creamy pasta, which is actually a pretty common occurrence in my household. In this case, there was also a coincidental need to use up some yoghurt. For some reason, ham seemed to be the perfect thing to tie it all together, since I wasn't feeling particularly in a stroganoff-y mood. Originally there were supposed to be mushrooms, as well (some creminis which also needed using up), but I completely forgot about them until I was putting the pan into the oven, and it was simply too late.

The sauce is very creamy, and a little cheesy without feeling like a cheese pasta, perhaps because the yoghurt gives it a little tanginess that cuts through the richness. While this is no health food item, with salty ham and rich yoghurt, it is still better for you than most big ol' plates of pasta at a casual restaurant, so that's some additional comfort for a comfort food dinner.

Ham Rotini Casserole
Serves 4

200 grams rotini
125 grams boneless cooked ham, diced
1 2/3 cups 1% Milk
2 tablespoons butter
1/8 cup unbleached flour
1 teaspoon chicken base (such as Better than Bouillon)
2 garlic cloves
1/2 cup shredded Parmesan Cheese
1 cup plain, thick yoghurt (such as Liberte Mediterranee)

Preheat oven to 400 degrees F (230 degrees C). Bring a pot of water to boil and cook the rotini according to the package directions (until it is just a little underdone).

In a large skillet, melt butter and stir in flour until smooth. Gradually add milk, bouillon paste, salt, garlic, and pepper. Stir all together and bring to a gentle simmer, stirring until thick and bubbly. Reduce heat; add ham cubes, cheese and yoghurt. Stir until cheese is melted. Add the drained pasta, and stir through to combine. Bake in the preheated oven for 10 to 15 minutes or until heated through.

Optional topping: Melt 1 tablespoon of butter in saucepan and stir in breadcrumbs and some finely chopped parsley. Sprinkle crumb mixture over casserole before baking. I was totally going to do that, but then (again) completely forgot. Seems to have been my day for forgetting things.

I debated trying to shoe-horn some vegetable matter into the casserole, but in the end decided that it really wanted to be a very simple sort of dish rather than a one pot meal (as fond of those as I am). I decided in the end to make a tossed green salad with rather a lot of chopped veggies in it - cucumbers, bell peppers, radishes, tomatoes, etc., partly to make up for the indulgence of the pasta, but mostly to give dinner a little freshness and crunchiness, both things that don't exactly go with the creamy hammy territory.

This dish was immediately voted "into the book", about two bites into dinner. The next time I've got some yoghurt to use up, I'll definitely be thinking of this one.

Meatballs: Pork & Turkey edition

I wasn't originally planning to post these, I just wanted some meatballs. However, after they turned out rather well (Palle suggested that they are the best meatballs I've ever made), and since I did kind of scribble down the proportions as I was going along, and since it turns out they are equally delicious cold (hello, bento!), I decided to share them.

I don't make meatballs or meatloaf very often, but I do like them rather a lot, as a main course unto themselves, as part of a pasta dish, as a little protein add-on to a salady sort of meal, or as a sandwich filling. Not to mention the "on a little toothpick" hors d'oeurves application.

The meatball matrix is pretty simple: ground meat(s) of your choice, seasoning, binder, corrector, and featured ingredient (if any). These meatballs are half lean ground pork and half ground turkey breast (hence the pale colour, in case you were wondering), seasoned with salt and pepper, fresh garlic, whole fennel seed, fresh parsley, and ground oregano, bound with egg, corrected with panko, and featuring finely chopped roasted red peppers and green onions.

As with hamburger and meatloaf making, one of the keys to great texture is to avoid over-mixing or over-compressing of the meat, and that means that the best tool for the job is your impeccably clean fingers. Don't be afraid to get right in there - you will have much better distribution of ingredients that way. I am also a fan of putting everything but the meat into a mixing bowl, giving it a bit of a stir with a fork (to break up the egg), and then separating the ground meat into little clumps with my fingers and dropping the bits on top of the rest of the mixture. Once all of the meat is aerated and added to the bowl, I get my fingers in there and toss it like a salad, to avoid the aforementioned over-compression. Once everything is nicely combined, I begin shaping the meatballs. This method works wonderfully for any time you are mixing ground meats.

Pork & Turkey Meatballs
Makes 12 large meatballs

450 grams lean ground turkey
375 grams ground pork
1 large egg
1 whole roasted red pepper (such as Piquillos)
1/2 teaspoon kosher salt
1 teaspoon dried oregano
3 cloves garlic
1 teaspoon fennel seed
1 teaspoon dried basil
1/2 cup minced parsley
1/2 cup panko-style bread crumbs
1/2 teaspoon ground white pepper
1 teaspoon Worcestershire sauce

Combine all of the ingredients as described in the paragraph above, separating the meat into chunks, and then mixing in the rest of the components. Fry up a tiny nub of meat until cooked through, and taste to see if you need to adjust the ingredients - more salt or fennel seed, for example. Correct the seasoning as needed.

Place, spaced out, in a 9x13" glass baking dish. Sprinkle each ball with a little Worcestershire sauce. Bake at 400 F for 40 minutes - they should be just golden brown. Use a spoon to trim any "spill" of liquid into the pan, as you lift them out, once they are cooked through. If you want a slightly browner meatball, you may wish to brush them with a little soy sauce half way through, but note that this does add a bit of extra saltiness, too. Low sodium soy sauce might be your best choice, there.

You can fry these up on the stovetop, too, of course, although the meat mixture is quite moist, and you are likely to get misshapen meatballs for your extra effort. I highly recommend the baking/roasting method - the balls keep their shape, and you can spend the time that you would have been tending to the meatballs to do something else.

As mentioned above, these are great hot (for example, beside a nice polenta, or a potato-and-vegetable salad, or cold, in your bento (beside...a potato-and-vegetable salad, perhaps...)

If you're planning to make a meatball sandwich, you'll want to have a little sauce, I'm guessing. If you have a stash of leftover sauce in the freezer, this is a great use for it. Otherwise, you can either make a simple sauce from scratch, or purchase one. Warm the sauce together with the meatballs, if you are starting with cold, pre-cooked meatballs. You may want to toast up the bun, too, to add to structural integrity of the sandwich, given how damp even a thick tomato sauce can be. If you want to make your bread garlic bread, I'm certainly all in favour of that. I tend to use Portuguese buns, because I can get good ones in my neighbourhood.

These ones don't really look cooked, but they are - they're from the same batch as the bento shown above.. This is a flaw in the lighting/photography rather than the meatballs themselves, though. Of course, pork and turkey are very light-coloured meats, and I didn't do the extra browning step.

Garlic Scape Pesto

Ah, the special treats of summer that truly are still seasonal! Seize them when you can, or wait a full year for another taste.

I encountered garlic scapes last summer, in my friend Willie's garden. He had us over to dinner, and, after remarkably little slave labour helping to pick the scapes, served us some of his famous handmade fettuccine with garlic scape pesto. He also gave us a giant bag of garlic scapes to take home and play with ourselves.

Unfortunately for all of us, the scapes had gotten a bit on the large size, with the attendant increase in fibrousness. We had to discard a certain amount of each scape, and had to sieve the two dishes that we made - a simple pesto to top pork tenderloin pintxos, and a cream soup. The flavour was wonderful, but lordy, was it work.

This year, we were fortunate to receive scapes again, younger ones this time, from our bacon-curing friend, Rodney. They were much thinner and shorter, and considerably more tender, despite having spent some quality time in the fridge before we got around to using them. We went with pesto on fettuccine, because we liked it so much the first time. This pesto recipe was likely a bit different from the first one we had, but it turned out very well. We used fresh fettuccine from The Ravioli Store, because it is lovely stuff.

Garlic Scape Pesto
Serves 4 - 6

1 cup garlic scapes, finely chopped
2 tablespoons ground almonds
5 tablespoons extra virgin olive oil
2 cups fresh basil
1/2 teaspoon Kosher Salt
2 tablespoons lemon juice
1/2 cup finely grated Parmesan Cheese

Place the finely chopped scapes into a blender or small food processor, along with the almonds and basil. Pulse a couple of times, then add the salt and olive oil. Pulse and then puree until smooth. Taste it, and see if it wants the lemon juice. If so, add the juice and pulse it through. If you are going to freeze some of the pesto, put that portion aside now. If you are using it right away, stir in the cheese and you are good to go: Add to freshly cooked, drained pasta, dab onto any savory appetizer, really, or use as a pizza sauce (that's the likely fate of the bit that's in the freezer, actually). You can also stir it into a soup (white bean, for example...ooh, now I want to try that!), or as a sandwich spread, or use it pretty much as you would use any other pesto.

Sour Cherry Soup (Hideg Meggyleves)

Revenge is not the only thing that is best served cold.

When I was visiting Hungary in 1995, I fell in love with Sour Cherry Soup. It was late July, and it was about 40℃, and I was playing air-conditioning bingo on my excursions around Budapest. I ate a lot of ice cream, and tried to figure out ways to stay cool.

Fortunately for me, I was able to connect with a former co-worker and his wife, both Hungarian Canadians, who had come home for a visit at the same time I was there. With the bonus of interpreters of both language and culture, I found myself in destinations I might not have otherwise found (caving, for example, and also some peculiarly situated wine bars), and eating and drinking things that might not have otherwise caught my eye. Sour cherry soup was a revelation for not only deliciousness, but also for its cooling properties. It was served primarily as an appetizer course, but I imagine it would do just fine for dessert, as it is on the sweet side.

I am sad to report that I misplaced my original recipe for Meggyleves - I've been making it ever since I got back to Canada, although not necessarily frequently. I've consulted the internet extensively, and cobbled together from (prompted) memory just how the version that I first made goes. I do put in less sugar these days - and I may like it all the more. I'm pretty happy with this version, so it's going in the black binder, so I don't lose it again.

You do need good sour cherries, Morellos for preference. Fresh, also, for preference. I'm given to understand that pitting or not pitting is up to the cook, but I generally pit mine (unless the cherries are likely to fall apart). When I saw these at the Farmers' Market last week, I knew just what to do:

Hideg Meggyleves (Cold Sour Cherry Soup)

Serves 6 - 8 as an appetizer

1 lb. fresh morello cherries, pitted
1 cup good red wine*
3 cups water
1 cinnamon stick
2 clove buds
1/3 cup sugar
2 tablespoons unbleached flour, shaken with 1/3 cup water
3 - 4 strips of lemon zest
1/2 cup whipping cream

Bring the cherries, half the wine, cinnamon, cloves, sugar, lemon zest, and water to a boil, and allow to simmer gently for about 10 minutes. Add the slurry of flour and water, and stir through, heating until the soup just starts to boil a little (this will thicken the texture slightly). Add the rest of the wine, bring back to a gentle simmer, and let cook over a gentle heat for another 20 minutes.

Remove the spices and lemon zest, and allow the soup to cool before refrigerating. You can force-cool it by adding an ice pack (sealed in a bag) straight into the soup. This works even faster along with a cold water bath, and moving the soup out of the cooking pot to a large bowl or soups tureen.

Once the soup is cool enough, refrigerate until quite cold.

Stir in the cream, and serve. If you like, you can also add a splash of brandy or sherry before serving. In the picture above, I've sprinkled the soup with cinnamon, but frankly, it doesn't need it.

I'm told by a Romanian-born co-worker that a similar soup is also made using tart apples. I can only imagine how good that must be - in fact, I may need to try it. I think I would use Granny Smiths and a crisp white wine with floral notes, which would make it a little bit similar to a pork tenderloin dish from Normandy.

* A brief note about the wine: You don't want a tannic Shiraz here, or a jammy Merlot. Go for brighter wines, such as a nice Zinfandel (such as Cline or Ravenswood), a Chianti, Barbera d'Alba, or Carmenere. You don't need a fancy wine, but you want one that you will enjoy, because the flavour comes through quite strongly.

Azifa - Ethiopian Lentil Salad

Last year, I was surprised and irritated to discover one of my photos (from the era before I labeled them) was being reproduced all around the internet. Half of my irritation was at the (uncredited) misappropriation of my photo, and half was that it was being wrongly used - it wasn't Azifa at all. The photo had been taken from my old website (linked here)(Update: link has now expired, but you can find the original recipes in the comments below); there are two recipes on the original page - one for the delicious Ethiopian lentil salad called Azifa, and the other was an also fabulous Turkish lentil salad (which I believe translates as yeşil mercimek salatasi). There was only one photo, though: the Turkish salad. The photo had been mercilessly hijacked and propagated with the wrong recipe attached (or versions thereof). I figured the tomatoes in the original photo would be a dead giveaway as to which salad was pictured, but no - it turned up on a number of recipe collection sites and even once on the menu of an Ethiopian restaurant. To the best of my knowledge, those copies have now been taken down.

So now, years after posting the original article on two versions of a green lentil salad, and while I'm in a sort of mood of re-addressing old favourites, I thought I would finally give Azifa a photograph of its own. It may not be the prettiest or most colourful salad, but it is delicious! Do check out the comments of this post for the recipe - it's a fine summer dish, especially with a glass of crisp white wine, or a hoppy IPA. It also packs well for lunches (and bento!) and makes a great pita stuffer, but it also pairs beautifully with grilled salmon, or lemony yassa.

Here's a different picture, from a different batch, with different lighting:

Mango Chile Lime Paletas

Unlike the rest of North America, Summer still hasn't really arrived in Vancouver. We get occasional days where it feels like Summer is actually here, but for the most part, we are having cooler than usual temperatures, frequent rain, and even more frequently, cloud cover. Today has started off with cloud cover, and will apparently become at least partially sunny, with a whopping 21 degrees by later today.

Yesterday, however, was the real deal. Hot, sunny, and gorgeous blue skies. Perfect for a day of taking in the local festival in the park, going to the Farmer's Market (early, because I'm no fool), and lounging around on a patio eating barbeque. Also, a perfect day for Mexican popsicles, or paletas.

Paletas are essentially frozen fruit bars. They are easy to make, and they put to shame any sort of frozen juice on a stick that seems to be the mainstay of the homemade popsicle above this latitude.

Mango Chile Lime Paletas

2 medium to large Ataulfo mangos
2 tablespoons agave syrup/nectar (or honey)
1 Lime (juice only) - use two if your limes aren't very juicy)
1/4 teaspoon Cayenne Pepper
1/4 cup cold water

Peel, pit & dice the mangos. In a blender or food processor (I use my mini-prep bowl that came with my immersion blender), add all of the ingredients and blend until perfectly smoothly pureed. Add a little more water if you need to. Pour into popsicle molds and freeze for a minimum of 3 hours.

I am currently thinking about experimenting with adding coconut milk, because I think that would be awesome. If successful, a report will follow...

Chicken Gold

This isn't a recipe, it's...well, it's kind of a secret. But, oh! It shouldn't be! It didn't used to be.

This is the dripping from a roast chicken. I roast my chickens in a cast iron skillet, and after the chicken comes out of the pan to rest (before carving), there's a lot of fatty liquid left behind. After the chicken has rested, and been carved, and after dinner has been finished and the plates cleared away, I do two things:

1) I take any remaining chicken meat off of the bones, and stash it in the fridge for future uses (I usually have at least a couple already in mind). The bones themselves generally go in the freezer, wrapped, to make chicken stock, if I have the room to store them.

2) I pour the liquid from under the chicken (on its carving plate) into a small, lidded container, and pour the dripping from the skillet on top of that.

The container sits innocuously on the counter until I have finished cleaning the skillet and tidying up, and by then the liquid will have magically separated out into the two layers you can (kind of) see above. I put a lid on it, label it with a sticky note, and pop it into the fridge.

Within a couple of hours, the fatty layer, which has risen to the top, becomes solid. This can be scraped off and discarded, if you are the sort of person who is frightened of a little chicken fat, or it can be used culinarily to make the best darn stew-dumplings you've ever had, or to roast up a gorgeous pan of Brussels sprouts, or even simply to fry up potatoes. But I digress. The fat is a valuable culinary ingredient, although I know not everyone in this fat-wary age is inclined to make use of it.

Underneath that layer of fat, however, is the true chicken gold. This is the distilled chickeny goodness that contains a wonderfully dense chicken flavour, as well as a rich, collagen-heavy texture. It sets up like aspic and, since the fat has risen to the surface where it can be removed, it is virtually fat free.

Think of it as a sort of chicken demi-glace. You can add it to darn near anything that needs a little punch of chicken flavour. You can save several chickens' worth and make the best chicken gravy you can possibly imagine (great with fried chicken), or dole it out by the spoonful to add a little fabulous to each soup, stew or pot pie. Diluted with a little water, it makes a beautiful, cloudless chicken broth.

Most excellently, you don't have to use it up all that promptly. The fat perfectly seals in the chicken gold and protects it from freezer burn as you stack up the little containers in the freezer (assuming you haven't just decided to use it the very next night). Once frozen, you can also slice the fatty part away from the concentrated juices, but I find it easier to just let it defrost, and scrape away as needed.

Even a generic, supermarket-type of chicken gives off excellent chicken gold, but it you go the extra mile and get a tasty organic or naturally raised bird, the results can be truly exceptional. Don't let it go to waste: you'd be pouring gold into the trash bin.

Sesame Peanut Noodles

I've made this dish before. I've even posted about it before (see post). Hmmm, that must mean that it's actually summer, not that you can tell from the weather. Still, this salad is delicious no matter what the weather.

This is a Nigella recipe, and it really only needs minor tweaks to suit my needs. You can see the official version of the recipe here, and my version below.

The first time I made this dish, I added some chicken to round it out as a meal, but in all honesty, it doesn't need anything added to it. It does make a lovely side dish, though, so if you've got a few skewers of shrimp on the grill and you're looking for a low-maintenance make-ahead side, this is definitely a great place to start.

Sesame Peanut Noodles
Adapted from Nigella Express, by Nigella Lawson

Dressing
1 tablespoon sesame oil
1 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon low sodium soy sauce
2 tablespoons sambal oelek (or sriracha)
100 grams smooth peanut butter
2 tablespoons fresh lime juice
2 teaspoons honey (use agave syrup for vegan)

Salad
125 grams snow peas, sliced thinly, diagonally
1 red pepper, julienned
125 grams zucchini, julienned
2 green onions, finely sliced
500 grams Chinese-style steam noodles

Garnish
Toasted sesame seeds
Cilantro

Directions are almost superfluous, here. Slice the vegetables, cook the noodles, and drain them, shocking them with cold water to stop the cooking process. Combine the dressing ingredients and beat until smooth, and then toss the noodles, the vegetables, and the dressing together.

You can vary the vegetables, of course. I replaced the bean sprouts in the original with julienned zucchini, and now I can't imagine making it any other way. Using a variety of peppers might add an extra splash of colour, too - combine red, yellow, and orange pepper strips for a little extra visual punch. Radish or jicama strips might also go nicely in here.

Having made this a couple of times, it should be said that you simply must use your hands to effectively combine everything. in the final assembly stage, otherwise, no matter how big your bowl and how dextrous your fork-handling, you will not get the dressing and vegetables properly integrated throughout the noodles. With fingers, though - quick business.

Another note is regarding peanut butter: use the very best tasting peanut butter, please. This is not the way to use up what my family calls "dried up wrinkly old" peanut butter, aka the desiccated natural peanut butter in the bottom of the jar, which I did in my last posting of this recipe. I'm currently raving about Nuts to You smooth organic peanut butter, which is by far the best I've ever tasted (plus, it has an awesome ingredient list: peanuts). Everything I make with that peanut butter is somehow amazing!

The salad travels well for lunches, too, although it seems to like a little extra soy sauce to perk it up a bit.

Cauliflower Mac & Cheese: smarter than the box

When Kraft came out with its plan to add cauliflower to boxed Kraft Dinner (Kraft Macaroni & Cheese, to my non-Canadian readers), it seemed like a good idea, even if I'm not a big supporter of Kraft generally. It's nothing new, in one sense, as clever parents have been pureeing vegetables and hiding them in pasta dishes for a very long time. Plus, cauliflower and cheese go so very well together, and macaroni and cheese go so very well together, so getting all three into the pot together seems fairly sensible.

The Kraft Canada website advises that there is a half-serving of vegetables in each helping (ie. recommended serving size of 50 grams, or 3/4 cup prepared) of "KD Smart." The vegetable content therefore seems pretty minimal, for all of the fuss - Yoni Freedhoff at Weighty Matters does a nutritional comparison of the "smart" version against the original product, with scathing commentary highlighting (amongst other things) the extra sodium, saturated fat, and sugar that it apparently takes to make this product.

To revisit the idea that cauliflower, cheese, and pasta should all get along, you don't need to go with a heavily processed product. You need cauliflower. It's even easy! You simply add (finely) chopped up cauliflower to the noodles in the last few minutes of their cooking time, whatever recipe you are using, and carry on. If you are determined to use a boxed macaroni, you can still add cauliflower yourself, for much lower cost and greater benefit. The absolute minimum benefit is that you can add a lot more cauliflower to each plate without having to increase the amount of cheese sauce you're using (try it - unless you're adding an entire head of cauliflower, there should be enough sauce). You can certainly make sure you're getting more than a mere half-serving of cauliflower.

Yeah, you can see (and, to a degree, taste) the cauliflower. Cauliflower is good! It's even better with cheese! You can have a larger portion of the dish because it has a lot of vegetable mass mixed right in. Because cauliflower's white surface picks up the colour of the cheese, it's a very satisfying plate to look at - even though you know there's cauliflower in there, it looks - to the quick glance, if your pieces are small enough - just like a big ol' plate of cheesy pasta.

I made this using an all-cheddar version of my Skillet Macaroni & Cheese aka "Evapomac" recipe (see recipe here). It made four generous helpings - one each for the two of us at dinner, with roasted asparagus for bonus veggie points, and one each for lunch the following day. I used about four cups of finely chopped cauliflower (half a large head), so it was well over a "serving" of cauliflower in each portion. I didn't add extra cheese or milk or anything to stretch the sauce, and I didn't need to.

This version is not really all that sneaky. You can see the cauliflower, and you can taste it, although the cheese is the dominant flavour. If you really hate cauliflower, this is not going to work for you. You could also use broccoli, but because broccoli is a little bitter, you might want to blanche it separately first, which is more work, albeit not by much. You could also use some leftover roasted cauliflower, which would likely be a little sweeter from the roasting process, and might taste a little less like the brassica vegetable that it is. If you're sensitive to the somewhat bitter aftertaste of the cabbage family, that might be the way to go.

So, thanks for the idea, Kraft. I don't know why it hadn't occurred to me to try adding cauliflower to my mac and cheese before. I'm not going to buy your product, but I'm going to totally run with this idea. I may not add cauliflower every time I make my macaroni and cheese, but I'm definitely adding it to the options.