Twice Baked Cauliflower (Keto!)

 It's been four five years now since I went keto and lost 25 pounds. I was religious about it, neither potatoes, pasta, nor white bread passed my lips for the first year. I eventually evolved into low carb, which also worked well. Most bets have been off for the past year, and I've slowly gained back about 8 pounds. NOT good--it doesn't seem like much, but it is, and it's made an uncomfortable difference.

Anyway, one of our family favorites, even for everyone else who is decidedly NOT keto, is twice baked cauliflower. That deems it worthy to be included here. I think I got this recipe from my mom and then passed it on to Peg, but I could have gotten it from Peg and passed it on to my mom. It's a total hit!

(Side note of zero relevance: I always say "caul-a-flower," but I always hear pronounced "caul-LEE-flower.") 

TWICE BAKED CAULIFLOWER

1 large head of cauliflower
2 T. butter
4 oz. cream cheese, cut into cubes
1/2 c. sour cream
1/4 c. green onions, minced
1/4 c. Parmesan cheese

Cut out stem and core from cauliflower, and cut into small pieces. Cook in a large pot of salted boiling water until tender. Drain well, add butter, and mash. Add cream cheese, sour cream, green onion, and parmesan cheese.

Place in lightly greased casserole dish, top with cheddar cheese, and bake in 350 oven covered for 20-25 mins., then uncover and bake for another 10 mins. until cheese is melted all the way.

1 c. grated sharp cheddar cheese

Frito Pie

 How many times over the years have Robert, Holly, or Trevor texted me, asking for the Frito Pie recipe? (A lot.) Until now, I've had to find a link to an obscure Sunset Magazine page, but that changes today!

SUNSET MAGAZINE FAMOUS FRITO PIE RECIPE

2 lbs. ground beef
1 T. garlic powder
1 t. salt
2 T. flour
15 oz. can of black (or kidney) beans, drained, rinsed
3 T. chile powder
------
Fritos (Chili Cheese, please!)
finely diced onion
shredded cheddar cheese
shredded lettuce
diced tomato
and sour cream!

In a fry pan over medium high heat, stir ground beef, garlic powder, and salt until beef is crumbly and browned, about 8 minutes. Sprinkle flour over cooked meat and stir in well, so the flour absorbs the fat. Add 2 cups of water, beans, and chile powder. Stir and cook until mixture boils and thickens, about another 8 minutes.

Lay out Fritos in a bowl, top with meat mixture and your preferred toppings.

Serves 6-8.

Too Fun to Not Post

From May 17, 2024 Journal of the San Juan Islands--we're super proud of our mom/grandma/great-gma!!

Please join us in celebrating Linn Motko, honored as the Volunteer of the Month for May 2024 by the Animal Protection Society – Friday Harbor!

Linn’s journey with APS-FH began a year ago, as she stepped into the role of a devoted volunteer, bringing with her a treasure trove of experiences and a heart brimming with compassion. From leading Girl Scout troops to offering her helping hands in hospitals, her altruistic spirit knows no bounds. Linn’s experience helping animals actually began before her time at APS-FH at an animal shelter in Santa Clara, CA, where she played a vital role in low-cost spay/neuter program.

Her fondness for dogs, particularly German Shepherds, has been a lifelong passion stemming from her experiences in raising and showing them. At APS-FH, she selflessly devotes her time as a dedicated dog walker braving all weather conditions with unwavering commitment.

Yet, it is Linn’s dedication to forming genuine connections with the dogs under care that truly sets her apart. By choosing to focus her attention on a select few during her weekly shifts, she epitomizes the essence of quality over quantity, enriching both their lives and her own.

Linn’s impact at our shelter extends beyond her duties as a dog walker. Her infectious humor, coupled with her impeccable fashion sense, uplifts the spirits of everyone she encounters. Her reliability, commitment, and positive attitude are the cornerstones of her presence at APS-FH, symbolized by her iconic red hat, which has become synonymous with her playful spirit.

In Linn, we find not just a volunteer, but a shining example of boundless compassion. As we celebrate her contributions this month, let us remember that it is individuals like Linn who inspire us to make a difference, one wagging tail at a time.

Thank you, Linn, for all that you do. You are truly an invaluable member of our APS-FH family. Congratulations on being named Volunteer of the Month!

Spaghetti with Mizithra Cheese - The Old Spaghetti Factory

 In a wishful effort to preserve some of our favorite recipes in one spot . . . The Old Spaghetti Factory has been a long time family favorite. My earliest memories are of visiting the one in downtown San Jose--and later, the one in downtown Denver, before Robert, with Robert, and with kids. (Trivia: This was where I had my first legal drink when I turned 21!) The most highly desired seating areas were either up in the trolley or in one of the cool booths created from old fashioned head and footboards. I vacillated between the spaghetti with clam sauce or the spaghetti with mizithra; the ultimate was half of each one (a valid menu option). Robert's handsdown choice was also the mizithra and green salad with pesto salad dressing. He still dreams about that salad dressing, I'm sure! Little loaves of bread served with a tub of regular butter and a tub of garlic butter; salad; pasta . . . followed by spumoni ice cream served in a small silver cup. Not expensive; always delicious; bliss!

Over the years, we've made spaghetti with mizithra--when we could find it, otherwise attempting a poor substitute of romano, feta, or other similar cheese, and always drenched in browned butter. I've no doubt made that dozens of times. I recently came across a copycat recipe, and while we haven't tried it (yet), based on the reviews, I've deemed it worthy to record here for posterity.

The Old Spaghetti Factory Browned Butter and Mizithra Cheese

16 oz. spaghetti

1 c. butter (2 sticks!)

1/2 c. grated mizithra

1/2 c. grated romano

1 T, minced parsley

Cook the pasta per package directions; drain. While the pasta is cooking, brown the butter in a saucepan over medium heat. As the butter melts, it will begin to foam. (You can remove the foam from the pan with a spoon, although I've never done that.) Continue cooking butter until it browns. Watch out, it will turn from browned to burned FAST! Mix pasta, browned butter, cheeses in a bowl and toss well. Garnish with parsley.

The recipe notes that it does not reheat well. That's true, but memories count for a lot. It's different reheated, but I manage to get past that. :)