I’m determined that this is the year I get control of my weight. Notice the carefully chosen words! I don’t expect that I’ll lose ALL of the weight I would like to lose, but I expect to have lost at least half of it. Weight loss and management had been complicated for me the past few years with health issues, first the asthma and then, unexpectedly, joint pain. So, now that I’m able to stand for up to about 3 hours/day, I can spend much more time actually cooking instead of re-heating frozen ready-made foods. That means that I’m much more likely to be successful on a lowER carb diet than I would be otherwise. Of course, I AM excited about this because this is something that I have been wanting to do for such a long time. Consequently, I’m trying lots of new low-carb recipes, the successful results will be shared with you. Heck, I might even share some of the failures, if I can get a decent picture of them :-).
So today, I enjoyed my low-carb lunch and kept thinking about how delicious this cauliflower kugel tastes, even after two days. So tasty that I’m thinking about having another serving. The only thing I changed was to double the amount of onion, which I think really makes a big difference, in both texture and flavor. Oh, and I also gave a generous sprinkle of garlic as well. I’m thinking that in the future, bacon might be a nice addition. Yes, the dish is kosher, but I’m not Jewish. Of course, I’d cook the onions in the bacon grease for a bit before adding to the mixture. Almost forgot, I think about ¼ cup mayo might work instead of or in addition to the bacon.
DANA CARPENDER’S CAULIFLOWER KUGEL A kugel is a traditional Jewish casserole dish, that comes in both sweet and savory varieties. It could also be served as a vegetarian main dish.
2 packages, 10 ounces each, frozen cauliflower, thawed (or 1 large cauliflower, well-trimmed, cut in florets and cooked until nearly tender)
1 medium onion, chopped
1 cup cottage cheese
1 cup shredded Cheddar cheese
4 eggs
1 /2 teaspoon salt
1/4 teaspoon pepper
Paprika
Chop the cauliflower into smallish bits – pieces about 1/2 inch or so. Combine with all other ingredients except paprika in a large mixing bowl, and mix very well. Spray an 8" x 8" square baking pan with non-stick cooking spray, and spread cauliflower mixture evenly in it. Sprinkle paprika lightly over the top. Bake at 350°F for 50 to 60 minutes, or until set and lightly browned. Makes 9 servings, each with 5 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 3 grams. 10 grams protein
