The weekend, per usual, flew by. And I’ve got a major case of the Sundays. Probably because I have the late hockey game…again…and a busy, full day at work tomorrow.
At least my morning started off good: coffee and finished up The Reckless Oath We Made. So many tears those last 20-30 pages. The kids were wiping away my tears, completely confused as to how a book could evoke such emotion. It probably goes without saying that the book comes HIGHLY recommended from me.
Yesterday was a day filled with LOTS of family time. My parents, brother, brother’s girlfriend, and niece came to visit. Shea thought her 10-month-old cousin, Ava, was her own personal baby doll. I was constantly having to remind her not to pick-up the baby, offer the baby food, kiss the baby incessantly…and on and on.
After (barely) surviving lunch out, we returned home to watch the Grinch, followed by yet another EPIC Illini game. Seriously. Epic. We were down 31-10 at the start of the 4th. I did so much screaming in the second half of the game. Even my mother who “didn’t want to waste the day watching football” got into it. I can officially wear orange and blue rather proudly in the state of Michigan. The past 4 weeks (4 wins) have been enjoyable, to say the least.
Before all that, Gina and I recorded a podcast episode talking about balance and health over the holidays. In that time together, I learned that Gina and my dad are the only 2 people I know who actually enjoy green bean casserole – you know, the creamed soup and fried onion version. Sorry, but…pass.
This version utilizes not only fresh green beans but onions, mushrooms, and cauliflower, too. I added cheese because Gruyere screams holidays to me and pairs so well with cauliflower. The result was a double punch of vegetables and a far superior taste and texture. Make it a staple at your holiday table!
- 1 onion, chopped
- ¼ cup olive oil, divided
- 1 tsp salt, divided
- ¾ tsp black pepper, divided
- 1¼ lbs green beans, cut into 2-inch pieces
- 1 lb button or baby bella mushrooms, sliced or quartered
- 3 cups chopped cauliflower (about 9 oz)
- 2 cups 2% reduced-fat milk
- 2 dried bay leaves
- 2 thyme sprigs
- 2 garlic cloves, minced
- 1 Tbsp dry sherry
- ⅛ tsp ground nutmeg
- 2 oz (1/2 cup) shredded Gruyere
- Cooking spray
- 3 oz bakery bread, torn (about 2½ cups)
- Preheat oven to 425 degrees F.
- Combine onion, 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper, green beans, and mushrooms on a parchment-lined baking sheet; toss well. Bake for 15 minutes or until browned.
- Bring cauliflower, milk, bay leaves, thyme, and garlic to a simmer in a saucepan over medium heat; cook 25 minutes or until tender.
- Using an immersion blender, puree cauliflower mixture until smooth. Alternately, use a blender, returning the cauliflower to the pan. Stir in remaining ½ teaspoon salt, remaining ½ teaspoon pepper, sherry, nutmeg, and Gruyere.
- Place green bean mixture in an 11- x 7-inch baking dish coated with cooking spray; top with cauliflower mixture. Combine remaining 2 tablespoons oil with bread; sprinkle over dish. Bake at for 10 minutes.
Weekly Menu: November 1oth – 14th
- Sunday: California Chili from The Frugal Gourmet Cooks America (recipe contest submission)
- Monday: Steak with Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
- Tuesday: breakfast for dinner – veggie and bacon egg scrambles, toast, and hashbrowns
- Wednesday: Pumpkin Baked Ziti with Sage Sausage
- Thursday: Panera for Montessori give-back night