This Casserole Is All Growed Up, Just Like You

Broccoli cheese casserole is one of those truly brilliant comfort foods; mostly because its covered in cheese. I think for most of us it was a sneaky yet tasty way for our parents to try and get us to eat broccoli as kids. Unfortunately, most recipes for the dish aren't very healthy.

Think of this recipe as the broccoli cheese casserole for grown ups. There's still cheese. (I wouldn't do that to you, take away your beloved cheese. That would be cruel.) I've added cauliflower for extra fiber and tons of Vitamin C. Both cauliflower and broccoli are cruciferous (and you know how I feel about cruciferous veggies what with their awesome antioxidants and cancer-fighting skills). The addition of curry adds another layer of flavor to do a little Bhangra dance in your mouth.

And, as if you needed another reason, boys really seem to like eating this casserole. At least every boy I've ever fed it to...

Curried Cauliflower and Broccoli Cheese Casserole
--1 small head of cauliflower, chopped into florets
--curry powder
--paprika
--black pepper
--olive oil (you will need 2 TBSP total, but exact measurements for each step of the process are below)
--1 cup Jasmine rice
--pinch of salt
--garlic, minced
--small onion, chopped fine
--1 small head of broccoli, chopped into florets
--1 cup + 1/2 cup vegetable (to keep vegetarian) or chicken broth (to add even more delicious flavor)
--4 oz. sharp cheddar cheese, cubed
--4 oz. mild or medium cheddar cheese, cubed
--1 oz. sharp cheddar cheese, shredded
--1 oz. mild or medium cheddar cheese, shredded

Heat the oven to 350 degrees. Place the cauliflower florets in a food storage bag or Tupperware with lid. Add 1 TBSP of olive oil and the curry powder, paprika, and black pepper (generous shakes of the spices or about 1 TSP each to coat the cauliflower pieces). Shake it up until the cauliflower is evenly coated with the spice mixture. Place in an oven proof dish and roast in the oven while the rice cooks (about 20 minutes or so).

Cook the Jasmine rice according to package directions, adding 1/2 TBSP olive oil and a pinch of salt.

Heat a large skillet over medium heat. Add the remaining 1/2 TBSP olive oil and swirl to coat the pan. Sauté the onions and garlic for several minutes, stirring often. Add the broccoli florets and sauté for several more minutes, again stirring regularly.

Remove the cauliflower from the oven and add it to the skillet. Stir to combine with the other veggies. Add the cooked rice to the pan and stir in with 1 cup of chicken broth and the cubed cheeses. Remove from heat. The cheeses will begin to melt into the mixture.

Transfer into a large baking dish and add the remaining 1/2 cup of broth to the dish. Sprinkle with the grated cheese and bake the casserole for a half hour. It will be so damn tasty.

Dammit Jim, I'm a cook, not a doctor...
Time: 70 minutes (and worth every second)
Serves: 6
Calories: 381 per serving

The 3 C's of Stew: Coconut, Chickpea, Curry

Hey look! Again I'm trying to use the Flip-Cam; again I've failed to post a video, but instead I have stills from the botched shoot for you. You still win. You are a winner! You are full of as much winning as Charlie Sheen! (Is that joke old yet? The answer--yes. Am I deleting it? The answer--no.) Bonus prize? This recipe is not only vegetarian, it's vegan too. So the weekday vegetarian and animal-free among you can rejoice and we can all nom-nom together.

I've been a very busy girl--working, eating out, working out, rinse, repeat. I notice that my default go-to style of meal is the soup/stew. Why? Because throwing a bunch of things in a pot is fast, easy, super-forgiving, and almost always awesome (there are rare bad batches but everyone has a bad day now and again). Because my go-to on the go dish is a soup/stew, I steal ideas and grab inspiration from all over the place and all over the world. Today's dish combines Asian favorites coconut milk and curry powder with Middle East treats chickpeas, Oceana's sweet potatoes, and broccoli of the Roman Empire.

Curried Chick Pea Coconut Stew
--1 TBSP olive oil
--garlic, minced
--1 small onion, diced
--1 tablespoon yellow curry powder
--cinnamon and cumin
--1 large sweet potato, peeled and diced
--1 yellow bell pepper, de-seeded and diced
--1 small head of broccoli, chopped into florets
--1 14oz. can coconut milk
--1 14oz. can diced tomatoes
--2-3 cups vegetable broth (depending on whether you want more of a soup or a stew consistency)
--1 15oz. can chick peas, rinsed and drained
--1 lime

--salt and pepper to taste

Heat a Dutch oven or stock pot over medium heat. Add the garlic and onion and sauté over medium heat for two-ish minutes. Add the curry powder and a dash each of cumin and cinnamon. Stir to combine, letting the seasoning mix into the oil, onion, and garlic--this will deliver flavor throughout the dish in these tiny little spice hosts.

Add the sweet potato pieces and sauté for a few minutes before adding the bell pepper. Stir to combine and sauté for several minutes, allowing the vegetables to become tender. Add the broccoli, again, stirring regularly and only allowing the broccoli to slightly sear.

Mix in the coconut milk, then the tomatoes, and finally the vegetable broth. Bring the mixture to a boil before adding the chickpeas. Cover and reduce heat to a simmer. Allow to simmer for 15 minutes, stirring twice before serving. Season each portion with a dash of salt and a few cranks of fresh black pepper. Take the lime and squeeze juice into each portion. Serve!

Dammit Jim, I'm a cook, not a doctor...
Time: 45 minutes
Serves: 6

Calories: 399 per serving