Sunday Lunch- Jerk Turkey Sloppy Joe's & Cauliflower Au Gratin :)

Sunday Lunch- Jerk Turkey Sloppy Joe's & Cauliflower Au Gratin :)

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Cauliflower Au Gratin

Ingredients

1 (3-pound) head cauliflower, cut into large florets

Kosher salt

4 tablespoons (1/2 stick) smart balance butter spread, divided

3 tablespoons almond flour

2 cups hot skim milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated nutmeg

3/4 cup freshly grated Gruyere, divided

1/2 cup freshly grated Parmesan

1/4 cup ground up rolled oats (or Bread Crumbs)

Directions

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the ground up rolled oats with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 30 minutes, until the top is browned.

Jerk Turkey Sloppy Joe's

Ingredients

2 tablespoons vegetable oil

1.5 pounds lean ground turkey or turkey breast

1 onion, chopped

1 Palermo pepper, seeded and finely chopped

1 red bell pepper, seeded and chopped

3 to 4 cloves garlic, chopped

Kosher salt and freshly ground black pepper

1 tablespoon paprika or smoked sweet paprika

1-inch piece fresh ginger, grated or minced

1 teaspoon allspice

1/2 teaspoon ground cinnamon

Freshly grated nutmeg

2 tablespoons chopped fresh thyme leaves

Small handful cilantro leaves, finely chopped or 1/2 a palmful ground coriander

Sauce:

2 tablespoons cider vinegar

2 tablespoons dark brown sugar

1 tablespoon Worcestershire sauce

1 lime, juiced

1 cup tomato sauce

4 rolls heated over grill pan

Chopped scallions, for garnish

Chopped cilantro leaves, for garnish

Directions

Heat the oil in a large skillet over medium-high heat. When the oil ripples and is hot, add the meat and brown. Add the onions, chile, bell pepper, garlic and salt and pepper, to taste. Stir in the paprika, ginger, allspice, cinnamon, nutmeg, thyme and cilantro. Stir occasionally for 8 to 10 minutes.

In a small bowl combine the vinegar, sugar, Worcestershire sauce, lime juice, and tomato sauce. Stir the sauce into the turkey mixture. Simmer for a few minutes, then serve on rolls with a garnish of scallions, chopped pickles, and chopped cilantro.

Chicken Adobo Lumpias with Homemade Carrot & Cauliflower Soup

YUMMY!!!!!!

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Chicken Adobo Lumpias

Ingredients:

  • 4 Thin sliced Chicken breasts- diced
  • 1/4 cup of apple cider vinegar
  • 2 tablespoons cup of low sodium soy sauce
  • 4 cloves garlic, crushed and minced
  • 2 bay leaves
  • 1 tsp of baking stevia
  • 1 tsp curshed black peppercorns
  • 1 bunch chives
  • 1 pkg large square spring rools 
  • 1 egg beaten
  • Canola oil for frying
  • Kosher salt
  • Greek yogurt for topping

Directions:

1. In a pot, mix the diced chicken, viengar, soy sauce, garlic, bay leaves, stevia, and peppercorns. 

2. Place pot on stove, add enough water to cover chicken. Bring to a boil; lower the heat and simmer until chicken is nice and white. Transfer the chicken to a plate. Boil the sauce for about 5 min and strain (set the sauce aside)

3. In a food processor, pulse the chicken until finely chopped. Mix in the chives and 1/2 cup of sauce (reserve the other half for topping)

4. Lay out 1 wrapper on a clean surface. Spread with 2 heaping tablespoons of filling in thin line along one edge. Brush the opposite edge with the egg wash, fold in the edges and roll up tightly. Repeat, will make approx 6 rolls

5. In a medium skillet, heat 1 inch of oil med-high heat. Working the rolls until golden, approx 2 min each

Transfer to a paper towel to drain, sprinkle with Kosher salt

Cut Lupias in half and serve with a side of Greek Yogurt


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Homemade Carrot & Cauliflower Soup

Served hot or cold

Ingredients:

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 5 medium carrots, peeled and coarsely chopped
  • 1/2 head cauliflower, cut into florets
  • 1 teaspoon red pepper flakes
  • 2 teaspoons lemon zest
  • 1 teaspoon ground cumin
  • 2 cups chicken or vegetable stock
  • 3/4 cup plain yogurt, divided
  • Kosher salt and freshly ground black pepper
  • 1 green onion, finely chopped

Directions:

Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 

hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some 

chopped green onion.

Roasted Parmesan Cauliflower

Roasted Parmesan Cauliflower

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  • 1 small to medium head cauliflower, cut into florets, about 6 cups cauliflower florets
  • 2 teaspoons crushed garlic
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh grated Parmesan cheese

Preparation:

Line a large baking pan with foil; spray lightly with cooking spray. Heat oven to 425°.

In a large bowl or food storage bag toss the cauliflower florets with the olive oil, garlic, seasonings, and Parmesan cheese.

Spread the cauliflower out on the prepared baking pan.

Roast for 25 to 30 minutes, turning every 10 minutes, or until tender and lightly browned.

Serves 4

Roasted Cauliflower

Roasted Cauliflower

Ingredients:

2 tablespoons minced garlic

3 tablespoons olive oil

1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese

Kosher salt and black pepper to taste

1 tablespoon chopped fresh parsley

Directions:

Directions

Preheat the oven to 450 degrees.  Grease a large casserole dish.

Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.