Mashed Cauliflower

The new year is upon us!  Everyone (including myself) gets into the "let's eat better, exercise and lose 20 pounds" mindset.  Personally, I veered from my diet and exercise routine so my clothes are a bit tight.  So in keeping with my healthy ways in the new year, I have discovered mashed cauliflower.  It's a lighter alternative to potatoes and has much more nutritional value. 

{Looks like mashed potatoes, doesn't it?}

Anything you add to regular mashed potatoes like garlic, bacon, cheese, chives, etc can be added to the mashed caulflower.  Because cauliflower doesn't have the starch to 'hold' it together, you can use much less butter/cream/sour cream/cheese to get the same flavor.  If you are watching your salt intake, this is definitely a fantastic alternative because it doesn't need much salt compared to potatoes.

{I invited/bribed my mother over with dinner and cupcakes to kindly take some photos of me for the blog and 'action' shots--Thanks MOM!}

{Cut cauliflower into florets and steam}

{Steamed and ready to mash}

{Add sour cream, butter, and parmesan}

{Because the cauliflower isn't starchy, it doesn't hold temperature very well so had to be heated back up for a minute or two in the microwave}

Mashed Cauliflower

Serves 4

Ingredients

1 head of cauliflower (about 3 pounds) cleaned and cut into florets
2 tablespoons butter
1/2 cup sour cream
1/2 cup Parmesan cheese (optional)
Other ingredients such as bacon, chives, etc

1. Steam cauliflower in about 1 inch of water until very tender.
2. Drain cauliflower completely and place in a bowl.
3. Add butter, sour cream, and other ingredients and 'mash' with a whisk. (This can be done in a mixer or food processor)
4. Add salt and pepper to taste.
5. Microwave before service just to warm it back up.

What do you like to put in your potatoes and now cauliflower?  I'm a garlic girl but parmesan and loaded are good too!

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Food for Thought: New Year means New Goals

It's a new year, and that means new beginnings!  Have you made your resolutions yet?  I am trying something different this year--instead of resolutions, I'm making goals!  I have them ready to print and hang up on the fridge so that I can see them every day; I can't forget them that way!

I wanted to share the goals that I have for the blog (so excited!).

First up, this little post!  On Fridays, I will be posting "Food for Thought".  These topics can range from anything regarding food like showing caloric values on restaurant menus like California does to a motivational quote that has made me think or sharing updates.  I'm very excited for this expansion!

Secondly, I have re-vamped my Spice It UP!!! series; the last week of the month, I will be featuring a spice or ingredient and linking it to recipes that I have made.  Which leads me to....

I will also be concentrating more on actual meals.  I realized that I have done mostly desserts which although delicious, definitely contributed to my clothes feeling a bit snug at the moment. 

I will be limiting myself to two dessert recipes a month that have healthy nutritional value (yes--chocolate has nutritional value!) for my waistline and yours!

I will be maintaining a consistent posting schedule of at least 3 posts per week, typically Monday, Wednesday, and Friday barring holidays. 

Exciting stuff is going to happen here at Girl Eats World! 


Personally, I have some goals that I plan on achieving and one of them is to lose those few pounds that I gained through exercising and maintaining a healthy, balanced diet.  I was watching TV on New Year's Day, and I saw the commerical for Special K (this is not an endorsement) with their slogan What will you GAIN when you LOSE?  It really got me thinking, and I really love that slogan!  Many people start out the new year with ambitious dieting goals about losing XX pounds or whatnot.  Instead, I encourage you to think about the slogan: what will YOU gain if you lose?

Personally, I would gain my wardrobe back (which was bought after losing 20 pounds) and self-confidence because my clothes fit like they should.  I would also gain energy from exercising and eating healthy foods.  I will gain more sleep and less sickness.

So if weight loss is one of your goals/resolutions, what will YOU gain when you lose?

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Chicken Shawarma

As I mentioned in my post of favorite local restaurants, I love Mediterranean food, and when I go to Oasis Restaurant, I always have the Chicken Shawarma because it is DELICIOUS!  So when The Shiksha finally figured out how to make chicken shawarma without that roasting spit, I was delighted to try it!  Let me say--it did not disappoint!

{Chicken Shawarma with garlic yogurt sauce}



There are two methods to cook this: oven and grill.  I did the oven, and it was fantastic!  Next time, I will do the grill method which will give it an extra 'smoky' flavor.  I also didn't do the second fry (I was starving and just plumb forgot!), but I will next time!  This recipe was delicious with just the roasting (even the hubby thought so!).

{Spices for the marinade}

{Pouring marinade over the chicken}

{Be careful--tumeric stains VERY easy (yellowish tinge)}

{Let's roast these babies!}

{Mhmmmm....  CHICKEN SHAWARMA is soooooo good!!!}

Chicken Shawarma with Garlic Sauce

Serves 4

Ingredients

2 pounds boneless and skinless chicken breasts or thighs, cut into large chunks

6 tablespoons olive oil

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon all-spice

3/4 teaspoon tumeric

1/4 teaspoon garlic powder

1/4 teaspoon cinnamon

1/8 teaspoon cayenne pepper

3/4 teaspoon salt

1/4 teaspoon black pepper

Yogurt sauce

1 cup plain Greek yogurt

2 cloves garlic, minced

1. Place chicken in a dish to marinate.
2. Mix together the remaining ingredients and pour over chicken making sure marinade coats all sides of the chicken.
3. Marinate overnight.
4. Oven method: Preheat oven to 400. Line a baking sheet with foil (tumeric is a pain to clean!) and spray with non-stick spray. Place chicken pieces on baking sheet and roast for 20 minutes, turning after 10 minutes of cooking.
5. Grill method: Preheat grill and spray with non-stick spray. Skewer the chicken and grill for 20 minutes turning every 5 minutes.
6. No matter which method was used, allow chicken to cool slightly before cutting into small bite-size pieces.
7. Saute chicken in a pan with hot oil for 2-3 minutes or until outsides are brown and crisp.
8. To make the yogurt sauce, mix yogurt, garlic and salt and pepper to taste until well combined.
9. Serve chicken with yogurt sauce.

Yes--I know what you are thinking--CINNAMON?  This woman is CRAZY!!!  I promise, I thought that exact same thing!  I did it though, and you could barely tell it was in there (if at all!).  Just do it--I promise it will be good!

Note:  Some spices are not worth buying in bulk because you don't use them frequently and are expensive especially if you end up throwing them away.  Spices should be kept in a cool, dry place away from sunlight and kept for no more than 1 year.  Many health food stores, or even some grocery stores, carry bulk spices so you can only get what you need, and usually at cheaper prices.  I don't keep large amounts of most spices unless I use them frequently. 

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Spaghetti with Broccoli Cream Pesto

So here at Girl Eats World, we are going to start getting a little healthier....  The past 9 months (can you believe it's been that long?!) has been filled with mostly sweets, and so one of the goals for 2013 is to limit the sweets to only 2 recipes per month.  I have many, many other aspirations for this year, but more to come on Friday!

The hubby and I love broccoli; it's one of our favorites.  So when I saw smitten kitchen posting a recipe for spaghetti with broccoli cream pesto, I knew that I had to try it.  Not only is it easy, but it is delicious and nutritous too!

{Spaghetti with Broccoli Cream Pesto}

This recipe is gluten-free (if made with gluten-free pasta) and kid friendly (if they love broccoli of course).  I stepped away from the stove for too long (I know...) so my broccoli got too soft and was more of a mash, but still delicious!  As always, this recipe originally was vegetarian so I added chicken for my hubby.  He ate the leftovers which he rarely does so he must have loved it!

{Broccoli getting ready to steam}

{Broccoli mash}

{Dish bonus--use the same pot you steamed broccoli in to cook the pasta!}

{Sauting chicken, onions, and garlic}

{Making the sauce}

{Adding delicious parmesan!}



Spaghetti with Broccoli Cream Pesto

Serves 4

Ingredients

2 pounds broccoli florets

1/2 pound of dried pasta

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, diced

4 cloves garlic, minced

1 pound chicken, cut into bite-size pieces

1/4 teaspoon chili flakes

4 tablespoons heavy cream

1 cup parmesan cheese

1. Steam broccoli until just tender.
2. Drain broccoli and put into a food processor (be careful--it will be hot!)
3. Turn on food processor and cut broccoli up until it is small but not pureed.
4. Meanwhile, heat water up for the pasta and cook pasta until al dente.
5. Heat oil and butter together; add chicken, onion, and garlic and cook through.
6. Add broccoli, chili flakes, and heavy cream and stir to combine. Let cook for 2 minutes.
7. Add cheese and stir until combined.
8. Drain pasta.
9. Mix pasta and pesto together and serve with more cheese on top if desired.

Bonus: you could definitely make a large batch and freeze a portion to make a quick dinner one night!

How are you going to start off the New Year?

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