mock potato (cauliflower) recipe

http://2theadvocate.com/stories/0512...eport001.shtml

Lake Charles author tackles weight-loss issues


By CHERAMIE SONNIER

Assistant food editor

Jude W. Theriot of Lake Charles says he lost more than 100 pounds using
the recipes he developed for his latest cookbook, "Cajun Low-Carb"
(Pelican Publishing Co., $24.95, hardcover).
Theriot, a certified culinary professional and the Calcasieu Parish
School System superintendent, writes in the 277-page cookbook that he
has always struggled with weight control and has tried many diets over
the years which "all worked, but only for a while. Why did they fail?
They failed because I couldn't stay with it. In order for diets to
work, they have to change your lifestyle and have to offer you a new
way to live, not just a new way to eat."

A low-carbohydrate diet is the one that has worked the best for him, he
says, but he advises his readers to consult a doctor before trying any
diet. "Diets that may be great for one person can be harmful for
another."

The book's 11 chapters of recipes open with those for seasoning mixes
and sauces. Theriot also includes extensive chapters on Seafood and
Gumbos, Stocks and Soups.

Among the book's recipes is a spinach soup recipe that has 813 calories
per serving! Other recipes include Crab Salad Don Louis, Fresh Mushroom
Casserole, Shrimp and Artichoke Quiche (He uses low-carb tortillas for
the crust.), Saut=E9ed Oysters, Almond Roasted Red Snapper, Green
Peppercorn Chicken, Mushrooms Baton Rouge, and Low-Carb Jambalaya,
which uses cabbage slices in place of the traditional rice.

Theriot also includes some tempting desserts, but that brings up the
problem I found with two dessert recipes. Dreamy Strawberries and Fresh
Cherry Cream Surprise aren't clear about the amount of Cool Whip
required, both in the dishes themselves and as a topping. And, a couple
of other dessert recipes fail to include a warning about the use of raw
egg.

The book also doesn't include any photographs.

On the plus side, the book's recipes are printed in large, easy-to-read
type. Each recipe includes a "lagniappe" (or something extra) note,
which Theriot writes in a pleasant, chatty style. In the note, Theriot
gives hints to make the recipe special and storage suggestions.
Sometimes it includes a bit of Cajun history or something about
Theriot's background. Each recipe also includes the carbohydrate and
calorie counts.

My husband and I were intrigued by the following recipe, Creamy Mock
Potatoes, which is actually made with cauliflower. Theriot says it is
difficult to tell that it's not mashed potatoes. He's right in that
there is no cauliflower taste, but I don't think a mashed potato
connoisseur would be fooled. See what you think.

REVIEWER'S RATING: 2 STARS (Good)

ADVOCATE-TESTED RECIPE

Creamy Mock Potatoes

Serves 6. Recipe is from "Cajun Low-Carb" by Jude W. Theriot.

6 cups water
1 tsp. salt
1 head cauliflower, broken into pieces
1/4 cup chopped onions
2 cloves garlic, whole
2 tbls. butter, lightly salted
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/3 cup real mayonnaise
Paprika to garnish

1=2E In a large heavy pot over high heat, bring the water and salt to a
hard boil. When the water is at a hard, rolling boil, add the
cauliflower pieces, onion and garlic. Stir the vegetables through the
boiling water, cover and let boil for 5 minutes. Turn the heat down to
simmer and cook for 7 more minutes.

2=2E Remove from the heat and pour the cauliflower, onion and garlic into
a colander to drain.

3=2E Once drained, place all three ingredients into a food processor and
process at full power for 3 minutes. Add the butter, salt and pepper
and continue to blend until the cauliflower is whipped to a nice white
fluffy texture, about 5 to 7 more minutes at full power. You can pulse
a few times to make sure all of the vegetables are completely blended.

4=2E Add the mayonnaise and blend it through completely. Pour into a
serving bowl and dust very lightly with paprika. Serve immediately.

Lagniappe: I know what you are saying. If you can't have mashed
potatoes, then you really don't want to eat fake potatoes! But try it
-- it will surprise you. It is very, very hard to tell the difference.
I had my daughter, Christine, eat it believing it was mashed potatoes.
Her only comment was it was a little too rich for her. Now let me
quickly say, she doesn't like cauliflower! So for her to eat it was a
major challenge, but for her to think it was mashed potatoes was
phenomenal. You just have to give it a try. Serve as you would any
mashed potatoes.

Nutritional analysis per serving: 5.2 grams carbohydrate, 3.1 grams net
carbs and 149 calories.

--------

TC

wrote in message 6 cups water
1 tsp. salt
1 head cauliflower, broken into pieces
1/4 cup chopped onions
2 cloves garlic, whole
2 tbls. butter, lightly salted
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/3 cup real mayonnaise
Paprika to garnish

1. In a large heavy pot over high heat, bring the water and salt to a
hard boil. When the water is at a hard, rolling boil, add the
cauliflower pieces, onion and garlic. Stir the vegetables through the
boiling water, cover and let boil for 5 minutes. Turn the heat down to
simmer and cook for 7 more minutes.

2. Remove from the heat and pour the cauliflower, onion and garlic into
a colander to drain.

3. Once drained, place all three ingredients into a food processor and
process at full power for 3 minutes. Add the butter, salt and pepper
and continue to blend until the cauliflower is whipped to a nice white
fluffy texture, about 5 to 7 more minutes at full power. You can pulse
a few times to make sure all of the vegetables are completely blended.

4. Add the mayonnaise and blend it through completely. Pour into a
serving bowl and dust very lightly with paprika. Serve immediately.

Lagniappe: I know what you are saying. If you can't have mashed
potatoes, then you really don't want to eat fake potatoes! But try it
-- it will surprise you. It is very, very hard to tell the difference.
I had my daughter, Christine, eat it believing it was mashed potatoes.
Her only comment was it was a little too rich for her. Now let me
quickly say, she doesn't like cauliflower! So for her to eat it was a
major challenge, but for her to think it was mashed potatoes was
phenomenal. You just have to give it a try. Serve as you would any
mashed potatoes.

Nutritional analysis per serving: 5.2 grams carbohydrate, 3.1 grams net
carbs and 149 calories.


I put chicken base, salt, pepper, butter, and cream cheese in mine. Yummy.

--
No Husband Has Ever Been Shot While Doing The Dishes

Sherry wrote:
"None Given" wrote in message
...

wrote in message
Lagniappe: I know what you are saying. If you can't have mashed
potatoes, then you really don't want to eat fake potatoes! But try it
-- it will surprise you. It is very, very hard to tell the difference.
I had my daughter, Christine, eat it believing it was mashed potatoes.
Her only comment was it was a little too rich for her. Now let me
quickly say, she doesn't like cauliflower! So for her to eat it was a
major challenge, but for her to think it was mashed potatoes was
phenomenal. You just have to give it a try. Serve as you would any
mashed potatoes.

I put chicken base, salt, pepper, butter, and cream cheese in mine.

Yummy.

When I make these, I make a big pot of them (my recipe is a little different
but same result), and a couple of days later I put the leftovers in a
casserole dish and sprinkle sharp cheddar on top - reheated in the oven
until the cheese is bubbly, it's a whole 'nother great side dish! I've also
tossed broccoli florets in with it before baking, just to increase the
"veggie value" .


How do you keep the water content down? Caulifower tends to get runny or
mushy when made into fake mashed potatoes. I like the taste, just not
the soupy consistency.

"None Given" wrote in message
...
wrote in message
Lagniappe: I know what you are saying. If you can't have mashed
potatoes, then you really don't want to eat fake potatoes! But try it
-- it will surprise you. It is very, very hard to tell the difference.
I had my daughter, Christine, eat it believing it was mashed potatoes.
Her only comment was it was a little too rich for her. Now let me
quickly say, she doesn't like cauliflower! So for her to eat it was a
major challenge, but for her to think it was mashed potatoes was
phenomenal. You just have to give it a try. Serve as you would any
mashed potatoes.

I put chicken base, salt, pepper, butter, and cream cheese in mine.
Yummy.

When I make these, I make a big pot of them (my recipe is a little different
but same result), and a couple of days later I put the leftovers in a
casserole dish and sprinkle sharp cheddar on top - reheated in the oven
until the cheese is bubbly, it's a whole 'nother great side dish! I've also
tossed broccoli florets in with it before baking, just to increase the
"veggie value" .

--
Sherry
360/?/195
LC since 4/4/05

"Bunky42" wrote in message
news:yv7he.5966$eU.3467@fed1read07...
How do you keep the water content down? Caulifower tends to get runny or
mushy when made into fake mashed potatoes. I like the taste, just not
the soupy consistency.

I know what you mean . I saw on one of the LC cooking shows on TV to
drain the cauliflower, then quickly return it to the same hot pan, leave the
lid off, and let it sit for a few minutes, steaming. The heat will
evaporate a lot of the water out of the cauliflower. This does help.

--
Sherry
360/?/195
LC since 4/4/05

wrote in message
oups.com...
Serves 6.

Not in my household it doesn't (although caulis seem to be very small this
year). I do half a cauli for 2 servings, sometimes with a bit left over to
make into a cake for lunch the next day.

Nicky.

--
A1c 10.5/4.5/6 Weight 95/77/72Kg
1g Metformin, 100ug Thyroxine
T2 DX 05/2004

While Cauliflower works ok for mock mashed potatoes, they still have
that sweet cauliflower taste no matter what you do to them.

I found a better substitute! I go to the chinese market now and purchase
cans of canned water chestnut. I put THOSE into the blender, liquid and
all, and puree them to make fake mashed potatoes.

Still very low in carbs but the flavor/texture is almost
indistinguishable from mashed potato.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Sherry" wrote in message
...
When I make these, I make a big pot of them (my recipe is a little
different
but same result), and a couple of days later I put the leftovers in a
casserole dish and sprinkle sharp cheddar on top - reheated in the oven
until the cheese is bubbly, it's a whole 'nother great side dish! I've
also
tossed broccoli florets in with it before baking, just to increase the
"veggie value" .

Mmm - that sounds good!

Nicky.

--
A1c 10.5/4.5/6 Weight 95/77/72Kg
1g Metformin, 100ug Thyroxine
T2 DX 05/2004

"How do you keep the water content down? Caulifower tends to get runny
or
mushy when made into fake mashed potatoes. I like the taste, just not
the soupy consistency"

While it's draining in the collander, use a masher to press the water
out. You can get rid of a lot of it that way.

I steam the cauliflower then when it is blended it does not run.

--
Knight-Toolworks & Custom Planes
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