“True wisdom lies in gathering the precious things out of each day as it goes by.” – E.S.Bouton
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Due to illness cropping up in various households, we ended up celebrating with just our family the Saturday after Thanksgiving this year… made a day of it making lefse first (ricing the potatoes is key), then eating, then playing games… obligatory pencil charades, unstable unicorns, jenga…
RECIPE OF THE WEEK
This recipe was born of too much cauliflower on hand because of canceled dinners because of viruses floating around. This recipe is based on one by Ina Garten, but has modifications because of what we had on hand… still good. I didn’t have quite enough cauliflower so added some shredded carrots which we had on hand and added a colorful touch.
BAKED SHELLS and CAULIFLOWER
- Kosher salt and freshly ground black pepper
- 3/4 pound medium shells
- Good olive oil
- 2 1/2 pounds cauliflower, cut into small florets (1 large head)
- 1 cup shredded carrots
- 1 tablespoon ground sage
- 1 tablespoon minced garlic
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon crushed red pepper flakes
- 2 cups freshly grated Gouda cheese
- 1/2 cup panko
- 6 tablespoons freshly grated Parmesan cheese
Preheat oven to 400 degrees F.
Fill a large pot with water, add 2 tablespoons salt and bring to a boil. Add the pasta and cook al dente according to package directions. Don’t overcook it as it will be baked later. Drain and pour into a very big bowl.
Meanwhile, heat 3 tablespoons olive oil in a 12-inch saute pan over medium-high heat. Saute cauliflower and carrots in one layer in two batches, adding more olive oil for second batch. Add to the bowl of pasta.
Add sage, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully. Transfer to a rectangular baking dish.
Combine panko, Parmesan cheese and 1 tablespoon olive oil in a small bowl and sprinkle it evenly on top.
Bake 25-30 minutes, until browned and crusty on top. Serve hot.
