Roasted Cauliflower Mash and Acorn Squash topped with a Balsamic Reduction

Since Turkey Day is a mere two days away, I thought I'd share this extremely yummy (and different) side dish.  I REALLY love cauliflower mash! So much that I use a whole head and eat it all myself within 2 sittings.  I generally make it on its own but this last time I was cooking for just myself so I decided to umph it up.  I've made cauliflower mash before but never have I cooked acorn squash.  To be honest it was a pain in the ass to cut and cube but very tasty!
Although this dish ate like a vegetarian meal, you could totally have it as a side dish.  You can simply put the mash in a large serving dish, top it with the squash, then drizzle with balsamic reduction.
I had this for dinner and lunch the next day but broken down its probably about 4-6 servings.

I hope ya'll have a super Turkey Day with the ones you love and are most thankful for!! Gobble Gobble!!

**Ingredients**

1 head cauliflower

1 small yellow onion (sliced)

1 acorn squash (cubed)

1/4 Cup balsamic vinegar

Drizzle of olive oil

2 Tbsp butter

2/3 Cup veggie stock

Heavy splash of whipping cream

Several sprigs of thyme

Chili powder

Cayenne

Cinnamon

1. Cut your head of cauliflower in half.  Remove green leaves, and cut off as much of the stalks as possible, then pull apart and cut until you have them all separated.
2. Link on how to properly cut an acorn squash: http://www.marthastewart.com/973767/how-cut-acorn-squash
3. After you have your cauliflower and squash cut, place them on a large roasting pan; one on each side.
4. Toss the cauliflower in olive oil, salt pepper and a sprinkle of cayenne pepper.
5. Toss the squash with olive oil, sprinkle of cinnamon and chipotle powder.  
6. Roast on 350 for about 30 min. 
7. In the mean time, slice your onion then add it to a small sauce pan over medium heat with a drizzle of olive oil and 1 tbsp butter.  Cook the duration of veggies until caramelized. 
8. In  the smallest pot you have, add balsamic vinegar.  Bring to a slight boil until reduced by half, about 7 min.  Then turn off heat.  
9. Once veggies are done, remove and place cauliflower in food processor.  Blend with 1 tbsp butter, stock and cream.  When you've gotten a really smooth texture add to a large bowl and stir in onions.  
10. Serve topped with squash, drizzle of balsamic glaze and fresh thyme.   

 

Mexican Chicken and Rice Soup

Throughout this Fall/Winter you will see a lot of soups, chilis and stews from me.  They are easy, comforting and warm you to your core on those chilly winter nights. Not to mention they feed a crowd and leftovers are easy to freeze and take out at a later date.
This soup is full of flavor, low carb and low sodium.  If you can, cook your chicken in a crock pot so it's easier to shred but if you don't have time, just cook it on a low boil in some chicken or veggie broth on the stove; that is what I did because I didn't know I was making it until I left work.
This would be a great alternative to tacos on taco tuesday! Its really tasty, healthy and fast for you busy families!

**Ingredients**

2 Chicken breast shredded

1 Can petite diced tomatoes

1 Can low sodium black beans

1/2 Yellow onion chopped

1 Garlic clove minced

1 32 oz Swanson Tortilla flavored broth

Juice of 1/2 a lime

1 Cup cooked brown rice

Good handful of cilantro roughly chopped

Avocado slices

1. In a med sized pot add your chicken breast and cover with veggie or chicken broth.  Lightly boil chicken for about 20 minutes.
2. While your chicken is cooking make your rice. Once its done just turn off heat. (Cooking time will vary depending on what kind you get)
3. When the chicken is done, set aside and let cool.  When cooled, shred with a fork.
4. Drizzle olive oil in large pot over med heat.  Saute onion until tender then add garlic.
5. Add black beans, tomatoes, chicken, lime juice, half of cilantro, and stock.  
6. Stir together and let simmer for about 10 min.  
7. Serve over rice and top with cilantro and avocado slices.  

Southern Style Collard Greens

I said in my last entry I wanted to post my collard recipe but didn't have a picture; I ended up making them last Sunday and was sure to take a picture.  I've loved collard greens since I was a child, weird I know.  I remember asking my grandmother to make me "that leafy stuff"...I was never a picky eater nor am I now.  There are few things I don't care for but will try and have them cooked multiple ways before totally ruling them out.  With that being said, I can understand why one may not particularly care for these "leafy things" but if you do then you'll love this recipe!! I have been making them for quite some time and finally think I've nailed down the perfect recipe.  If you are one of those who have never tried collards or have only had them from a can, I implore you to try these at least once!! You may love them!

**Ingredients**

1 Bag of chopped collard greens (in the produce section of grocery store)

1 Ham hock (in the pork section of your grocery store) DO NOT leave this out! 

1/2 Yellow onion chopped

1 Garlic clove minced 

1 Box veggie stock

Drizzle of olive oil for sauteing onion and garlic

1/2 Tbsp brown sugar

1/2 Tbsp onion and garlic powder

1 Tsp mustard powder

1 Tsp cumin

Pinch of red pepper flakes

2-3 Tbsp apple cider vinegar 

Sriracha (optional)

Salt & Pepper to taste 

1. In a large pot or dutch oven over med heat, add olive oil and saute onion until soft then add garlic. Cook a min more. 
2. Add the ham hock plus rest of ingredients.  
3. Using a wooden spoon push greens down and make sure they are almost covered with liquid; you may need to add a little bit of water.  
4. Cover and let simmer until greens are tender, stirring occasionally.  I cook mine about 45 min to an hour.  
5. Serve with your favorite southern main dish and corn bread! 

Check on your greens towards the end to insure they are not too mushy.  You want to avoid cooking them to death!!