holy moly, this is a GREAT IDEA!
last weekend I think I perfected (for me) faux mashed potatoes, which would make the perfect topping!
3 baseball sized celery roots (celriac)
about the same amount of cauliflower: somewhere from 1/2 to a full head, depending on size.
you want the celery root and cauliflower to about a 1:1 ratio
peel the celery root and cut into 1.5" inch cubes. Microwave (no water added, but cover) for 6-7 minutes, stir 1-2 times midway. Get them to the softness you would expect for a potato if you were boiling it to make it mashed.
cut cauliflower into 1.5" chunks and microwave (don't add water, but cover) for 5-7 minutes, stir 1-2 times and test with a fork until they feel like a potato about to mash.
mix the celery root and cauliflower 50/50 in a food processor with a splash of olive oil and process it until it is the texture of mashed potatoes. Add some salt and white pepper.
I think you could use this to top the pot pie mixture and be really, really happy!! I will be, anyway!
Thanks for this recipe Rocky! I made this tonight and it was delicious! I enjoyed it far more than mashed cauliflower alone (and I really like cauliflower).
Spread the mushrooms in a broiler pan or large roasting pan. Whisk together the olive oil, low sodium soy sauce, oregano, thyme and garlic powder in a small bowl. Drizzle over top of the mushrooms; toss well. Let stand 10 minutes to allow the flavours to blend.
Broil mushrooms 5 inches from the heat until golden and crisp, about 2 minutes. Turn the mushrooms and broil until crisp, about 1 minute longer. Sprinkle with the pepper and serve at once.
8 oz asparagus cut into 2 inch lengths
1 tbsp lemon juice
2 tsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
7 oz shrimp peeled cooked and deveined
4 oz halved grape tomatoes
4 oz red onion thinly sliced
1 tbsp fresh parsley
Fill a large skillet with 1 inch of water and bring to a boil over high heat. Add asparagus and cook covered until crisp tender, about 5 minutes; drain and rinse under cool running water
Meanwhile whisk together the lemon juice, olive oil, sea salt and pepper in a small bowl; set aside.
Transfer asparagus to a large bowl. Add shrimp, tomatoes, onion and parsley. Drizzle with the dressing and toss to coat evenly.
5 oz fully cooked italian style chicken sausage, sliced
2 tsp olive oil
1 package (10 ounce) sliced white mushrooms
1 zucchini, halved lengthwise and sliced
1 can of diced tomatoes
8 oz WF sugar free ketchup
1/4 water
1 tsp garlic and herb seasoning
2 cups lightly packed baby spinach
Add olive oil to a large nonstick skillet and set over high heat. Add sausage, mushrooms and zucchini; cook, stirring, until lightly browned, about 5 minutes.
Stir in all the remaining ingredients except the spinach and bring to a boil. Reduce the heat and simmer about 2 minutes. Add spinach, stirring gently until it wilts, about 1 minute longer.
7 oz halibut or other firm fish
2 tomatoes, seeded and chopped fine
1 small onion, chopped
1 serrano chile, seeded and minced
1 cup water
2 tsp olive oil
2 tsp grated ginger
1 tsp taco seasoning
1/4 tsp sea salt
Thaw fish if frozen. Rinse fish and pat dry with paper towels. Remove skin and bones. Cut into 1 inch pieces and set aside
In a medium saucepan heat olive oil over medium heat. Add onion and cook until tender. Add ginger and serrano chile and cook about 1 minute. Add tomatoes and cook 3 minutes. Stir in water, taco seasoning and sea salt
Bring to a simmer and reduce heat. Stir in fish. Cover and cook about 5 minutes or just until fish pieces flake easily when tested with a fork. Serve immediatly and garnish with cilantro if desired.
Prepare noodles as per package instructions and set aside
In a large bowl add ginger, low sodium soy sauce, 1/4 tsp olive oil. Add noodles and toss to coat evenly let sit in marinade.
In a large nonstick skillet or wok add 1/4 tsp olive oil heat over medium heat. Add garlic and stir fry 30 seconds. Add mushrooms and broccoli and stir fry 5 minutes. Transfer to noodle bowl, add low sodium chicken broth and splenda and toss to coat.
Sprinkle chicken evenly with sea salt and pepper on all sides. Add 1 1/2 tsp olive oil to the skillet or wok. Add chcken and stir fry 4 - 6 minutes or until golden browned. Stir in contents of noodle bowl mixture and toss to mix. Increase heat to boil off liquid and cook 3 - 5 minutes or until chicken is cooked through. Toss to mix, check for seasoning and serve.
I love to play with the IP food and someone just post this recipe on an other threat and it soooo good you should really try it. and the best thing is that it's not a restricted item! Some person cruch the cereals some don't .. I just cruched them a little bit! Enjoy and give me news! I used it with some carmel WF syrup.
- IP cereal packet
- 2 egg whites
- a bit of cinnamon
- a bit of vanilla flavor
- a teaspoon of splenda
- a bit of baking powder
- some water (not too much)
Just tried this pancake this morning. I love pancakes on the weekend. I used it with some wf maple syrup and it was delish. YUMMERZ!!
