Gluten-free is definitely trending--and for good reason.
Of course there are some people who simply can’t have gluten, but there are also many who are realizing that eating less gluten and carbs helps them feel and look their best.
Many of us start the new year with a resolution to get healthy and maybe lose a pound or two.
Everyone knows that if this is your resolution and you’re on a diet, then you should be eating salad.
When I was younger I used to go out of my way to eat at a place called Mighty Taco, famous in the Buffalo area.
At that point I didn’t eat meat or beans, so I thought of myself as innovative for putting iceberg lettuce in my taco.
I ended up with a taco containing lettuce and cheese--and only lettuce and cheese.
Cauliflower is definitely having its moment in the sun.
One of the reasons it’s so popular is that everyone is churning out cauliflower crust pizzas--and loving how tasty an all-veggie crust can be!
$4.99!
Almost Five Dollars!!
That’s how much it costs for a can of average quality soup at my grocery store. FIVE DOLLARS, PEOPLE!! And what’s in that can?? Not a whole lot...
Making soup is just like making any of your favorite dishes…pureeing it up…and thinning it out with a little chicken stock...well kind of...
The bottom line is that making your own soup saves you a ton of money, plus you can get some great nutrition in a filling, flavorful and many times low-cal little package.
Have I sold you yet???
Queso with Squash + Cauliflower
Makes 2 cups of queso
½ tablespoon extra-virgin olive oil
½ large yellow onion, coarsely chopped (about ¾ cups)
2 garlic cloves, sliced
¼ medium head cauliflower, cut into large chunks, (about ½ pound or 1½ cups)
⅛ small butternut squash, peeled and cut into 1-inch chunks (about ½ pound or 1¼ cups)
1 cup chicken stock
½ teaspoon kosher salt, more to taste
6 ounces sharp cheddar cheese, shredded (about 1½ cups)
4 ounces Monterey Jack cheese, shredded (about 1 cup)
½ cup jarred salsa
Chips, for dipping
1. Heat the oil in a large saucepan set over medium heat. Add the onion and garlic and sauté until tender, 5 to 7 minutes. Stir in the cauliflower, squash, chicken stock, and the ½ teaspoon salt. Bring this mixture to a boil, and then reduce the heat to a simmer. Cook covered, stirring occasionally, until the vegetables are tender—about 20 minutes. This should give you about ¼ cup liquid along with the veggies.
2. Place the mixture in a blender and process it until it is completely smooth. Add more stock or water if there is not enough liquid to blend easily.
3. Transfer the mixture back to the saucepan over low heat. Add the cheddar and Monterey Jack and stir until the cheese melts. Add the salsa and stir to combine. Taste the queso; add more salt if necessary and more stock if your mixture is too thick. Serve with tortilla chips and enjoy hot!
Homemade Doritos
Makes 56 chips
