Mashed Fotatoes

September 17, 2011


1 head fresh cauliflower, about 1 1/2 lbs

2 Tbsp organic or raw butter

1/4 cup organic or raw half and half

1/4 tsp sea salt

2-3 grinds black pepper


1. Steam cauliflower until tender in steamer basket or small amount of water in saucepan.

2. In food processor, blend cauliflower, butter, cream, sea salt and pepper, until smooth.

3. Transfer to serving bowl. Serve immediately.



16 oz cabbage, shredded 3 green onions, chopped

3 tsp ginger, grated 2 cloves garlic, pressed

1 Tbsp soy sauce, low sodium 1 Tbsp sesame oil

2 Tbsp rice wine vinegar 1 Tbsp lime juice

¼ cup mayonnaise, low-fat


Place cabbage and green onion in a large bowl.

In another bowl, whisk together remaining ingredients and pour over cabbage mixture.

Toss, cover and refrigerate, allowing flavors to meld for at least an hour. Then serve with sliced, chilled ginger chicken.

Northwoods Broccoli Salad

September 17, 2011


2 heads organic broccoli

½ small red onion, minced

2 Tbsp dried, cranberries, minced

6 strips turkey bacon, chopped

½ cup mayonnaise

¼ cup plain organic yogurt

¼ cup organic walnuts, chopped


1. Wash and chop broccoli heads and peeled, tender parts of stems into large mixing or serving bowl. Mix with minced red onion and minced dried cranberries.

2. Saute turkey bacon strips over medium heat in 8” skillet until crisp, but not burnt. Remove and crumble over broccoli.

3. Mix mayonnaise and yogurt together in measuring cup. Pour over salad. Toss to mix. Mix in chopped walnuts. Serve.

Green Bean Casserole

December 22, 2008

This is so yummy.  It was modified from an Alton Brown recipe.  I hope you try it and you will never make another green bean casserole that begins with canned soup.  It is a perfect holiday dish but would be great any time.


Green Bean Casserole 


2 tablespoons plus 1 teaspoon kosher salt, divided 

1 pound fresh green beans, rinsed, trimmed and halved 

1 medium sized onion chopped

2 tablespoons unsalted butter 

12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 

1/2 teaspoon freshly ground black pepper 

2 cloves garlic, minced 

1/4 teaspoon freshly ground nutmeg 

1/2 cup chicken broth 

1/2 cup heavy cream


Preheat the oven to 450 degrees F.

Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in skillet over medium-high heat. Add the onions, 1 teaspoon salt and pepper and cook, stirring occasionally, until the onions begin to become translucent.  Add the mushrooms, garlic and nutmeg and continue to cook for another 5 minutes. Add the chicken broth and reduce to ½ the liquid. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.  Remove from the heat and stir in the green beans. Put mixture in a casserole dish and place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.