Chicken and Cauliflower Casserole

Chicken and Cauliflower Casserole


  • 4 slices of bacon, chopped
  • 1 large yellow onion, chopped
  • 8 oz. button mushrooms, chopped
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons sea salt
  • 1 large head cauliflower
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 cup sour cream
  • 1 cup raw cheddar
  • 4 scallions, chopped


  1. Preheat your oven to 375 degrees F
  2. Place the chopped bacon in a Dutch oven over medium heat to cook until crispy and move on to the next step while the fat is rendered
  3. Separate the cauliflower florets and steam until fork-soft (about 10 minutes)
  4. Using a slotted spoon, remove bacon from pan leaving the bacon drippings in the pan
  5. Season the chicken breasts with salt & pepper and brown them on both sides in the bacon fat (no need to cook the chicken all the way through in this step), and move on to the next step while they cook
  6. Remove the cooked cauliflower from the steamer and rice it (with a ricer, a food mill, or a food processor) and set aside
  7. Remove the chicken breasts from the pan and set aside, and add some olive oil to the Dutch oven and carefully slide in the onions and mushrooms and cook for about 10 minutes, stirring frequently, until mushrooms have released their moisture and turn golden brown on the edges
  8. Sprinkle the onions and mushrooms with the thyme and salt and stir until fragrant
  9. Add the riced cauliflower and cook for 5 minutes, stirring occasionally, and move onto the next step while this works
  10. Cut the chicken breasts into bite-sized pieces
  11. Add the cut chicken, cooked bacon and sour cream to the Dutch oven and stir until combined. Season with salt to taste, sprinkle with shredded raw cheddar and bake for 20 minutes or so until top is golden brown
  12. Sprinkle with scallions & serve

Recipe slightly adapted from Deliciously Organic.

Spicy White Beans & Greens

Spicy White Beans & Greens


  • ¼ cup olive oil
  • 1 T bacon fat
  • 4 T fish sauce
  • 2T chili garlic paste
  • 1 tsp. crushed red pepper flakes
  • 4 cloves garlic roughly chopped
  • 1 large onion, diced
  • 4 celery stalks, diced
  • 1 sprig fresh rosemary (or 1 tsp. dried)
  • 1 Parmesan rind, plus Parmesan to grate for serving
  • 1 pound dried white beans, soaked overnight then cooked, stored in their cooking liquid
  • 5 cups chicken stock
  • 1 bunch collards, ribs and stems removed, leaves chopped into 1-inch pieces
  • 2 cups trimmed arugula, divided (2/3 for cooking and 1/3 for serving)
  • 2 teaspoons fresh lemon juice

  1. Heat ¼ cup oil & 1 T bacon fat in a large Dutch oven over medium heat
  2. Add fish sauce (if your fish sauce is quality, this step will really stink), red pepper flakes, and chili garlic paste, stirring occasionally for a minute
  3. Add onion, celery, and rosemary. Cook at a medium heat,  stirring occasionally, until onion is golden brown, 8–10 minutes.  When the onions are just right, add the chopped garlic and stir it in and proceed to the next step just as it becomes fragrant
  4. Add the Parmesan rind, chicken stock, beans and their cooking liquid. Bring to a boil
  5. Drop in the collard greens and softly tuck them into the bean stew.  Cook for about 10 minutes
  6. Mix in half of arugula and cook until wilted (about 2 minutes)
  7. Toss the remaining 1/3 of the arugula with lemon juice and 1 Tbsp. oil; season with salt and pepper
  8. Dish up the stew, top with arugula salad and grated Parmesan



Curried Red Kidney Beans and Cauliflower with Spinach



3 tablespoons olive oil
1 large onion, chopped
1 cinnamon stick
1 bay leaf
3 cloves minced fresh garlic
1 tablespoon fresh grated ginger
1 teaspoon cumin
3 green cardamom pods, cracked open
1/4 teaspoon cayenne
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 can (28-oz.) whole peeled plum tomatoes, with their juice
1 serrano chile, seeded and diced small
1 tsp. salt
2 cups cooked red kidney beans (or 1.5 14-oz. cans), in their juices
1 small or ½ large head cauliflower, cut into bite-sized florets
1.5 cups chicken stock
2 cups fresh baby spinach leaves
Juice of 1 lemon
½ cup Greek yogurt
¼ cup fresh cilantro, coarsely chopped
hot cooked rice


Heat the olive oil in a heavy-bottomed dutch oven over medium. Add the onion cook for a couple of minutes until it begins to lose its sharp white color

Stir in the cinnamon stick, bay leaf, minced garlic, grated ginger, cumin, and cardamom and fry, stirring frequently, for about 2 minutes.

Add the cayenne, coriander, turmeric, and garam masala and cook, stirring, for another minute.  Next, add the serrano chile.

Cut the canned tomatoes into bite-sized pieces, directly into the pot, with kitchen shears. Pour in the tomato juices from the can and let them reduce for a few minutes.  Stir in the salt, kidney beans, cauliflower, and chicken stock.

Lower the heat to medium-low and simmer for 20 minutes, or until the cauliflower is tender and the liquid has thickened into a gravy-like sauce.

Spread the baby spinach across the top of the stew, then delicately stir it in to just wilt it.

Stir together the yogurt, lemon juice and cilantro in a small  bowl to make the topping.

Serve the stew hot over rice, with a sizeable dollop of yogurt sauce on top.

Note: this can easily be a vegetarian meal by substituting veggie stock for the chicken stock.

Recipe adapted from My Recipes.


Collard Greens Soup

IMG_0196.JPG (2)


1/2 lb. stew beef cut into small pieces (or other cut that will render lots of flavor- I used some leftover braised short ribs)
1 large bunch collard greens
2 quarts chicken stock
1 cup white beans (cannellini or northern beans) or 1 can, drained and rinsed
1/2 cup coarse grits
1/4 cup corn flour
7-9 cups of water
1 tsp paprika
1 tsp red pepper flakes


Brown the beef in the pot you will use to make the soup in.  It does not necessarily need to cook all the way through as it will be added back later.  Once browned, set aside.

Wash the collards to get all of the gritty bits out. Chop the stems finely and cut the leaves into square pieces.  Set aside.

Boil 2 quarts of chicken stock in a large pot.  Add the collard greens and grits, paprika & pepper flakes. Cook until soft (20-25 minutes).

Add the beans and the corn flour: be sure to keep stirring while adding it to prevent lumps.

Add the beef back to the pot.  Turn the heat to low and cook for half an hour to let the soup thicken, stirring every few minutes.

Recipe slightly adapted from Almost Turkish Recipes.

Honey Garlic Chicken in the Slow Cooker



3 boneless, skinless chicken breasts
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup onion, diced
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
2 sliced scallions
2 teaspoons sesame seeds


Place the chicken breasts in the slow cooker with no overlapping bits.

In a small dish, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and pour the sauce over the chicken.

Put the cover on the slow cooker and cook on a low heat for 5 hours.

Remove the chicken from the slow cooker (reserving the liquids) and put it on a cutting board. Use two forks to shred the chicken, then set the shredded heap aside in a bowl.

In a small dish, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker to a small saucepan set over a medium heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and thickens a bit (about 3 minutes). Pour the sauce over the chicken, and stir to combine.

Serve the chicken topped with sliced scallions and sesame seeds.

Recipe slightly adapted from Just A Taste.