Cauliflower 'n Cheese (Keto)

Well, instead of Mac 'n Cheese, this is Cauliflower 'n Cheese. Matthew and my daddy especially loved it. (The rest of us enjoyed it too, but they were scraping the dish.)

It's simple to make, it only requires a small saucepan and a dish to bake it in. I'm a minimalist when it comes to dishes these days. My daily challenge is to only run my dishwasher ONCE a day. I'm not always successful. But tomorrow is a new day!

So all you do is mix the sauce together in a saucepan (just to get the cheese melty and the cream cheese to incorporate completely). Toss it together - in the baking dish - with the RAW cauliflower (I'm into eliminating cooking steps whenever possible, too), cover it with foil and bake. When the cauliflower is done, take the foil off, sprinkle a little more cheese on top and bake for a few more mins. That's it! Easy. Delicious. Keto. Yum.

Cauliflower 'n Cheese

7.5 oz. tub onion & chive cream cheese
2 cups shredded cheddar-jack blend cheese, divided
1 1/2 cups half-and-half
1 tsp salt
1 tsp pepper
1 large head cauliflower, cut into small florets

In a medium saucepan over medium heat, mix together the cream cheese, 1 1/2 cups shredded cheese, half-and-half and salt & pepper. Stir until just combined (no need to cook it; we're just melting it here).

Spread the cauliflower in a 9x13 baking dish. Pour the cheese sauce on top and mix well. Cover tightly with foil and bake in a 400 degree oven for 35 minutes. Reduce the heat to 350, remove the foil, sprinkle the other half cup of cheese over the top and bake for another 15-20 minutes, until the cauliflower is tender when pierced with a fork and the cheese is bubbly.

Garlic Green Beans

I made these for dinner on Friday. I'm making them again for dinner tonight (it's Monday in case you wondered). They were delicious. My family loved them. My 4-year-old scarfed them down and asked for more.

Garlic Green Beans

1 lb. string beans (or any green beans will work)
1/4 cup water
2 T butter
1 tsp salt
1/2 tsp pepper
1 T minced garlic

Place the water and green beans in a saucepan with a lid. Steam them until tender (but not falling apart), about 10 minutes or so. Drain. If needed, at this point you can set the green beans aside until you're ready to saute them right before you serve.

Add the butter to a skillet over medium-high heat. Add the garlic, green beans, salt & pepper. Stir around and saute until heated through. Serve immediately.

2017 Year in Review

Well, I just found this post. I wrote it a year ago and never posted it. It's now 2019. February already. Levi is 2 and sang me "Jesus Loves Me" today after he climbed onto the kitchen island and plopped down in the middle of it. I loved every word.

It's 2018. Did y'all get the memo? Life is marching on. I'm going to try to remember 2017 because it went super fast. Here goes.

Levi changed SO MUCH this year! He started 2017 as an itty bitty baby and ended the year walking, climbing, hollering mama and dada, and loving his brother and sisters more than I can even say. His hobby is making messes. He's had a lot of practice, does it every waking moment and is quite skilled at this hobby. He also loves to take the tops off of markers and pens (generally permanent ones) and scribble on anything he can reach. You know, normal 1-year-old behavior.

Mary Beth turned 9 and finished 3rd grade. Wow. She loves Little House on the Prairie and she and I have almost finished reading the entire series. It's taken us several years and has been so fun!

Anna Leigh finished first grade in May and brought home two chicks that her class hatched. They were so cute! And noisy. The kids loved them. They're about as messy as a 1-year-old.

The most exciting thing we did this summer was raise a baby deer. The kids named her Pippen (have you read the kids' story Kate & Pippen, a real story of a dog and a fawn? So cute.) and we got her when she was a week old. Oh my, she was darling. The kids adored her. And I'm pretty sure she loved all of us too...even Teddy! She was so fun.

We had a MASSIVE yield from our apple & pear trees! I made apple butter in the CrockPot (um, yum), pear butter, apple sauce, pear sauce, canned pears in syrup and a few other pear & apple things that I can't remember.

Oh! We made apple cider with my dad. Livin' off the land, I tell you. (Ha!) Yes, cider-making was a hit. Pick the apples, grind the apples into chunks, press the apples, drink the cider. Repeat. We can't wait to do that again.

Stephen turned 5 in August and he gave up his passie on his 5th birthday (not his choice, just so ya know). Judge me if you need to, I don't care. Because a 5-year-old sucking a pacifier is so cute! We decided that he was ready for preschool in January, so he just started preschool on Tuesdays & Thursdays. He loves it so much. And the girls love having him at school with him.

And Sarah Kate. She is so independent and bossy and sure of herself. She has a pretty good spot in the family with a big brother and a little brother. She LOVED Pippen this summer!

Spaghetti Squash Mexican Casserole

So last year, we grew spaghetti squash in our garden. It was a good decision. (Do you know how much spaghetti squash costs at the grocery???? Too much, I tell you. Too much.)

But! What to do with all of this squash? Sometimes I roast it, cut it in half (across, not long-ways like you normally see it - this way you get long strands of spaghetti, not short stubby pieces), and then, after I scrape it out of the skin, I spread it on a baking sheet, sprinkle it with salt, pepper, garlic powder & olive oil and broil it until it's starting to brown. Then spoon meat sauce over it. Delicious.

But other times, I make this Mexican casserole. We all love it. If we're doing a Whole30, I make it as is. If we're not, I sprinkle cheese on top toward the end of baking and then serve it with sour cream. Either way, I always serve it with a jar of pickled jalapenos. My kids skip those but love the casserole.

Spaghetti Squash Mexican Casserole
Adapted from My Heart Beets

1 lb ground beef
1 sweet onion, diced
6 cloves garlic, minced
1 green bell pepper, diced
1 tsp dried oregano
1 tsp paprika
1 T cumin
1 tsp dried thyme
1/2 tsp turmeric
1 T chili powder
1 1/2 tsp salt
1/2 tsp pepper
15 oz can petite diced tomatoes
1 spaghetti squash, roasted until tender and seeds removed, strands separated from skin with a fork
1 egg, beaten
Optional: Mexican blend shredded cheese (sprinkle on top at the end of baking until just melted)
For serving: chopped cilantro, sour cream, lime wedges, pickled sliced jalapenos

In a large pot, brown the beef, onion, garlic and bell pepper. Stir and crumble until cooked through. If it seems greasy, drain the grease. Add the spices/seasonings and stir around to mix thoroughly. Stir in the tomatoes (juice and all) and the spaghetti squash strands. Stir in the egg, mix completely, and pour into a 9x13 casserole dish. Bake at 350 degrees until hot and cooked through, about 45 minutes.