Cheesy Carrot Cauliflower Tots

with Sriracha Ranch Dipping Sauce … Adapted from Food Faith Fitness

Cheesy Carrot Cauliflower Tots ~ Sumptuous Spoonfuls #snack #recipe

These cute little cauli-carrot tots are fun to snack on, especially when dunked in spicy Sriracha Ranch dipping sauce. They are very tender, gentle, with subtle, soft flavors on the inside and just a bit of crunch on the outside, which is why they go so wonderfully with the spicy ranch that jazzes things up a bit. You can always go with the traditional ketchup for dipping if you prefer.

I’m a huge fan of little snacky things like tater tots, except not usually actual tater tots in the “pure” sense of the word because tater tots usually means mass-manufactured nuggets of shredded potatoes with added preservatives and stuff. To me, that sounds completely awful. BUT if the said tot is made with real food ingredients and it’s little (and preferably crunchy) and tasty, well yeah, then count me in! Even better if I can sneak some extra veggies in. Getting more veggies in my diet is always a good thing.

I’ve made many a fun tot recipe, and usually I use my mini muffin pan to “shape” them. I decided this time, since I was jagging off of Food Faith Fitness‘ (aka Taylor’s) recipe, to use Taylor’s method of shaping the tots. Next time, folks, I’m going back to the mini muffin tin. I usually enjoy getting my hands messy, but this time (not sure why) it just wasn’t really much fun … and yeah they’re cute and maybe they look a little more like the mass produced tater tots, but in my mind, it’s probably a good thing if they don’t. (However, I’m not sure if these would stick too much to the mini muffin tin … perhaps the hand shaping is necessary for these particular tots.)

Honestly, no, they don’t really taste quite like tater tots, but they are yummy and a great low-carb option to sneak more veggies into your life. As usual, I had to make a few changes to the recipe, since I wasn’t going to go purchase cottage cheese just to put a few Tablespoons in my cauli-tots, so I substituted Greek cream cheese in lieu of that … and I also added carrots, just because I thought carrots would give it a pretty color. Also, I never buy panko … I make my own breadcrumbs out of bread crusts that my kids won’t eat. Less money, less waste … it’s a good thing!

Here are a few other fun tot recipes you might enjoy … all made in my mini muffin tin:

Cheesy Carrot Cauliflower Tots with Sriracha Ranch Dipping Sauce

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: About 30 tots

Cheesy Carrot Cauliflower Tots with Sriracha Ranch Dipping Sauce

Ingredients

  • 1/2 a head of cauliflower, cut into bite-sized florets
  • 1/2 of a medium onion
  • 2 - 3 cloves garlic
  • 10 mini carrots or 2 large carrots, peeled & cut into chunks
  • 1 oz. Greek cream cheese (or Neufchatel)
  • 1 egg white
  • 3/4 cup cheddar cheese, shredded
  • 3/4 cup breadcrumbs
  • 1/2 teaspoon Red Robin Seasoning (or your favorite seasoned salt), or to taste
  • 1/2 teaspoon Trader Joe's 21-Seasoning Salute (or your favorite non-salt seasoning), or to taste
  • Freshly ground black pepper, to taste
  • Sriracha ranch dipping sauce recipe here

Instructions

  1. Preheat the oven to 400 F. Spray a baking sheet liberally with cooking spray. I used a silicon baking mat but I still sprayed it so that the bottoms of the tots would get crispy.
  2. Put the cauliflower, onion, garlic, and carrots in a food processor and pulse several times to chop everything up fine. Put in a microwave safe bowl and microwave on high for 3 minutes. Stir, then microwave another 2 minutes.
  3. Stir in the cream cheese until well mixed, then the egg white, cheddar cheese, breadcrumbs and seasonings. Taste and adjust the seasonings to your liking.
  4. To shape the tots: scoop up some of the mixture with a Tablespoon measure, gently roll the mixture into your hand and then shape into a "tot" shape. Set on the prepared pan. Finish until all the mixture is used up, then spray the tots liberally with cooking spray.
  5. Bake at 400 F. for 20 minutes, then spray them again and bake for another 10 minutes or until they are golden brown. While the tots are baking, make the dipping sauce-recipe here.
  6. Pull the tots from the oven and serve with the sauce.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/cheesy-carrot-cauliflower-tots/

Cheesy Carrot Cauliflower Tots ~ Sumptuous Spoonfuls #snack #recipe

This recipe was shared at Full Plate Thursday and Foodie Friends Friday.

Wild Blueberry Pie

Wild Blueberry Pie ~ Sumptuous Spoonfuls #dessert #recipe

If blueberry pie can be sexy, I gotta say, this one really is. It’s perfectly set, flavored just right with a lovely undertone of vanilla and a hint of lemon, but mostly just real blueberry flavor shining through. My daughter and I love to add a bit of pretty light whipped cream on top, you know, just to make it extra fancy. (And because whipped cream + berries = a taste of heaven!) I don’t know how she’d feel about me calling her pi “sexy” … perhaps she’d be just fine with it. She’s very smitten with this pie.

I made this pie for my daughter on Pi Day this year, by request of my little princess. She’s not little at all anymore (she’s much taller than me!), but I still think of her as my baby (and always, always will). I would do anything for that girl (and yes, her brother too).  Although she has dragged me through her special version of parenting hell, I love her to the ends of the earth and want only the best for my sweetie. She is a kind-hearted, beautiful, creative soul and I hope she finds happiness and peace in her heart and a path that suits her.

We found the wild blueberries (frozen) at Costco … I was so excited. My giel has always loved the tiny wild blueberries, from the time she was a little little girl when she used to wear bright beautiful dresses in the middle of winter to remind everyone of the flowers. As a little one, she used to love to put wild blueberries in her cereal and watch them turn the milk purple (but the best part, of course, was the taste!). Wild blueberries are so much sweeter and more flavorful than the big ones you usually get at the store. If you can’t find (or pick) wild blueberries, the others will do, but the pie just won’t have quite the same true blueberry flavor.

Wild Blueberry Pie

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 1 pie

Wild Blueberry Pie

Ingredients

  • 2 pie crusts (homemade or store bought) (for a double crusted pie)
  • 5 cups frozen wild blueberries
  • 1/2 cup sugar
  • 4 1/2 Tablespoons cornstarch
  • 1 Tablespoon butter
  • 1 Tablespoon lemon juice
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 400 F. Line a 9-inch pie pan with one of the crusts.
  2. In a medium saucepan, mix together 3 cups of the blueberries with the sugar and cornstarch. Stir in 2 Tablespoons water. Bring to a boil, cook and stir until mixture is thickened, then stir in the butter, lemon juice, vanilla and salt. Let cool slightly, then stir in the rest of the blueberries.
  3. Pour the blueberry mixture into the pie pan. Cover with the other crust, then cut out holes or patterns in the crust (or a big Pi symbol!), to allow juices to escape.
  4. Bake at 400 F. for about 30 minutes or until the crust is a pretty golden brown. Let cool before slicing.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/wild-blueberry-pie/

Wild Blueberry Pie ~ Sumptuous Spoonfuls #dessert #recipe

This recipe was shared at Full Plate Thursday and Foodie Friends Friday.

Healthy Broccoli Mushroom Mac & Cheese

with black bean penne and a cauliflower carrot three cheese sauce

Healthy Broccoli Mushroom Mac & Cheese with black bean penne & cauli-carrot 3-cheese sauce ~ Sumptuous Spoonfuls #healthy #comfortfood #recipe

March is National Noodle Month. I had a #NoodleMonth party on my facebook page yesterday and gazing at all those lovely pasta dishes made me hungry for a cheesy pasta casserole … not just any cheesy pasta casserole: specifically I wanted macaroni & cheese. A beautiful, creamy baked mac & cheese, with really good cheeses.

I’ve not been eating much pasta since I cut down the carbs in my diet, but when I was shopping at Aldi the other day, I noticed this black bean penne that just struck me as very interesting. I looked at the ingredient list and there was just one ingredient: black beans. I was so intrigued … how did they make black beans into pasta? And what would it taste like? Would it be more like black beans or like real penne? In any case, it’s high in protein, iron, fiber and vitamins so I figured it was definitely worth a try.

I brought his intriguing pasta home (along with its sister, red lentil rotini) and they both sat on the shelf for weeks. Today I woke up and decided it was time to make some macaroni and cheese with black bean penne. And some broccoli and mushrooms, because I love broccoli and mushrooms and they are both so perfect with a good cheese sauce. For the sauce, I used a cauliflower-carrot base, blended with broth and three cheeses. Cauliflower and carrots are so good at hiding away in cheese sauces.

Healthy Broccoli Mushroom Mac & Cheese

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 - 6 servings

Healthy Broccoli Mushroom Mac & Cheese

Ingredients

  • 1 cup chicken or vegetable broth
  • 1 bay leaf
  • 1/2 a head of cauliflower, broken into florets
  • 3 carrots, peeled and chopped into large chunks
  • 1 teaspoon stone-ground mustard
  • A sprinkle of nutmeg
  • A sprig of thyme
  • 1 oz. Greek cream cheese (or Neufchatel)
  • 1.5 oz. shredded gouda cheese
  • 1.5 oz. shredded sharp cheddar cheese
  • 6 oz. black bean penne (or other pasta of choice)
  • 4 oz. frozen broccoli, thawed and chopped
  • 1 teaspoon avocado oil
  • 1 - 2 cloves garlic, peeled & chopped
  • 4 oz. fresh mushrooms, roughly chopped
  • Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe's 21-Seasoning Salute (or your favorite seasoning blend)
  • 1/2 cup breadcrumbs (use gluten free breadcrumbs or rice chex for GF)
  • 1 Tablespoon extra virgin olive oil from marinating cheeses - or use 1 T. oil + 1/4 teaspoon Italian seasoning + 1/4 teaspoon granulated garlic

Instructions

  1. Heat the chicken broth to boiling and add the bay leaf. Set aside to let the bay leaf steep.
  2. Bring a pot of salted water to boiling, then add the cauliflower and carrots, reduce heat slightly and let boil for about 15 - 20 minutes or until the veggies are very tender. Use a slotted spoon to remove the veggies from the water and put them in a blender. Put the pasta in the boiling water to cook.
  3. Now, to the blender, add the reserved broth, mustard, nutmeg and thyme to the blender. Blend until smooth, then add the cheeses and blend again.
  4. Preheat the oven to 400 F.
  5. While the pasta is cooking, microwave the broccoli to thaw it, then chop it up into small pieces and use a clean kitchen towel to squeeze out any excess moisture.
  6. Add the avocado oil to a small frying pan, then add the garlic and mushrooms. Stir for a few minutes, then cover and let cook, stirring several times, until the mushrooms are tender. Uncover, season the mushrooms with seasonings, and cook and stir until the mushroom juices are cooked off and the mushrooms are nicely browned.
  7. When the pasta is done, strain off the water. Toss the pasta with the mushrooms and broccoli and as much of the cheese sauce as you think is appropriate, saving the rest for another use. Pour into an oven-safe dish. In a small bowl, toss the breadcrumbs with the olive oil and sprinkle them on top. Bake at 400 F. for 15 - 20 minutes or until the crumbs on top are nicely browned and crispy. Enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/healthy-broccoli-mushroom-mac-cheese/

Healthy Broccoli Mushroom Mac & Cheese with black bean penne & cauli-carrot 3-cheese sauce ~ Sumptuous Spoonfuls #healthy #comfortfood #recipe

This recipe was shared at Full Plate Thursday,  Weekend Potluck, What to Do Weekends, What’s for Dinner Linkup, Happiness is Homemade and Pretty Pintastic Party.

 

Mushroom Potato Hash

Mushroom Potato Hash ~ Sumptuous Spoonfuls #quick #breakfast #recipe

A simple dish that is so comforting and delicious … and healthy, too! Mushrooms and potatoes fried up into a lovely hash, with a bit of cheese and a fried egg on top. This is my idea of breakfast paradise.

The other day I was thinking back to many years ago when I lived in California. We had a little cafeteria in our workplace, with chefs that would cook to order just about anything you wanted. I loved to go down for breakfast … there was this Hispanic chef who was so sweet and SO good at his job. My favorite breakfast there was hash browns with mushrooms and cheese. Watching him cook was amazing. He was so skilled and graceful with the griddle and the spatula … and he obviously loved his job. He took great care in making everything to perfection. His hash browns were out of this world good.

I have to admit, my hash browns are not quite as amazing as his, probably because I try not to go overboard on the fats, but they are wonderful still the same. The flavor of this hash brought back happy memories and a giddy smile to my face. I gobbled down the whole plateful all by myself before running off to yoga.

Mushroom Potato Hash

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 1 serving

Mushroom Potato Hash

Ingredients

  • 1 Tablespoon butter
  • 1 large golden or red potato, shredded
  • 4 oz. mushrooms, sliced
  • Red Robin Seasoning (or your favorite seasoned salt) and freshly ground pepper, to taste
  • A bit of shredded cheddar cheese
  • 1 egg

Instructions

  1. In a medium frying pan over medium heat, melt half the butter, then add the shredded potato. Cover and cook over medium heat for a few minutes, checking frequently. When the hashbrowns are nicely browned on the bottom, flip them over and cook until browned on the other side.
  2. Add the rest of the butter to the pan with the mushrooms and stir to mix. Cover and let cook a few minutes, then stir. Repeat until the mushrooms are tender. Season to taste.
  3. Top with cheese, cover and cook for a couple more minutes until the cheese is melted. Remove the hashbrowns from the pan and cook the egg to your liking. Slide the egg onto the hash and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/mushroom-potato-hash/

Mushroom Potato Hash ~ Sumptuous Spoonfuls #quick #breakfast #recipe

This recipe was shared at Foodie Friends FridayWeekend Potluck, What to Do Weekends, What’s for Dinner Linkup, Happiness is Homemade and Pretty Pintastic Party.

Chocolate Irish Cream Mini Cupcakes

with Bailey’s cream cheese frosting … recipe adapted from King Arthur Flour and Family Fresh Meals

Chocolate Irish Cream Mini Cupcakes with Bailey's Cream Cheese Frosting ~ Sumptuous Spoonfuls #Irish #cake #recipe #StPatricksDay

I made these cupcakes for a yoga sleepover party that we’re having tonight, by request from the hostess, who posted the recipe from King Arthur Flour on facebook and asked me to make them for her. And because she’s a special friend and I haven’t seen her for months, I agreed. So I cleared my Thursday night calendar and spent the whole night making cupcakes.

This is the first time I’ve really made good use of the KitchenAid stand mixer that my sister gave me for my birthday and I have to say, it is SO wonderful when you’re making cake and frosting. It beats up the batter and the frosting so beautifully, with almost no effort. Thanks sis!

When I first tasted the cupcakes, I thought they were too dense, but I really really really love the frosting. After having several of my friends taste these little babies, my friends convinced me that these cupcakes are marvelous just like they are. One of my friends said she liked the dense-ness … it made it more brownie like. So yeah, the cake is a little dense, but it’s got a really good chocolate brownie kinda flavor with undertones of Bailey’s and coffee … so nice with a cup of good coffee. We’ll see what my yoga friends think. I’m packing up for the sleepover now …

(For the record, I did NOT use KAF’s frosting recipe … that one looked way too complicated for me! I used a simpler cream cheese frosting.)

Chocolate Irish Cream Mini Cupcakes

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 30 minutes

Yield: 48 mini cupcakes

Chocolate Irish Cream Mini Cupcakes

Ingredients

    For the cupcakes:
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups unbleached cake flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1/8 cup chopped dark chocolate or mini chocolate chips
  • 3/4 cup strong-brewed black coffee
  • 1/4 cup Irish cream liqueur (such as Bailey's)
  • For the frosting:
  • 8 oz. Greek cream cheese (or Neufchatel), softened
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1/4 cup Irish cream liqueur (such as Bailey's)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 F. and line 48 mini muffin spots with mini muffin liners (or spray with cooking spray).
  2. In a small mixing bowl, cream together the sugar and butter, then put it in a stand mixer and add the eggs. Mix for a bit on low, then increase the speed to medium to mix well. Add the flour, cocoa, salt, baking powder, baking soda, vanilla and chocolate. Blend on medium speed for 1 minute. While mixing, stir together the hot coffee and Irish cream in a small bowl.
  3. Scrape down the sides of the bowl, add about half the liquid and beat on medium speed for 2 minutes. Scrape the sides again, add the rest of the liquid and beat for another minute.
  4. Divide the batter amongst the 48 tiny cupcake liners, filling each one most of the way with batter. Bake at 350 F. for about 12 minutes or until a toothpick inserted in the center-most cupcake comes out clean.
  5. For the frosting, clean out the mixer bowl and put the softened cream cheese and butter in the bowl. Mix at low speed, then increase the speed a bit to get them nicely blended and a little fluffy. Add the powdered sugar and beat at medium high speed until well mixed.
  6. Pour in the Irish cream and vanilla and beat on high speed until the frosting is fluffy. Once the cupcakes are completely cool, use a piping bag or knife to put the frosting on the mini cupcakes. If desired, sprinkle with a few green sprinkles.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/chocolate-irish-cream-mini-cupcakes/

Chocolate Irish Cream Mini Cupcakes with Bailey's Cream Cheese Frosting ~ Sumptuous Spoonfuls #Irish #cake #recipe #StPatricksDay

This recipe was shared at Weekend Potluck, What to Do Weekends, What’s for Dinner Linkup, Happiness is Homemade and Pretty Pintastic Party.

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