Two Yummy Recipes

Here are two great recipes that I have tried and wanted to share. I tried to get the pictures for them, but it didn't work, I'm sure a more savvy blogger could do it, but alas, I tried. Anyway, the Gratin is just plain good and I don't even really like cauliflower, and the soup is excellent and healthy too!

Cauliflower and Ham Gratin

2 tablespoons unsalted butter
1 medium onion, sliced
8 ounces ham steak, cut into 1/2-inch pieces
1 1/2 cups heavy cream
1/2 cup whole milk
4 ounces goat cheese, crumbled
Kosher salt and pepper
1 head cauliflower, cut into florets
3 tablespoons bread crumbs
8 sprigs thyme

Heat oven to 400° F.

Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until softened and light golden brown, about 6 minutes. Add the ham and cook, 2 minutes. Add the cream, milk, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat to medium-low. Simmer until thickened, about 4 minutes. Add the cauliflower. Transfer to a 2-quart casserole dish and sprinkle with the bread crumbs and thyme. Cover with aluminum foil. Bake for 20 minutes. Uncover and continue baking until the cauliflower is tender, 15 to 20 minutes. Remove from oven and let rest at least 5 minutes before serving.

Tip: Make this a vegetarian side dish by skipping the ham.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 593(74% from fat); FAT 49g (sat 29g); SUGAR 6g; PROTEIN 23g; CHOLESTEROL 182mg; SODIUM 1064mg; FIBER 49g; CARBOHYDRATE 17g


Bean and Sausage Stew

1 tablespoon olive oil
1 13-ounce package chicken sausage links, sliced 1/4 inch thick
2 cloves garlic, thinly sliced
1 19-ounce can white beans, drained
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 bunch kale
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Crusty bread (optional)

Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.

Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 495(28% from fat); FAT 14g (sat 3g); SUGAR 11g; PROTEIN 36g; CHOLESTEROL 65mg; SODIUM 1,020mg; FIBER 9g; CARBOHYDRATE 43g