Cauliflower Polenta


Cauliflower Polenta
Yield: 4 generous servings
Course: Main Course
Cuisine: French
Keyword: Polenta
Servings: 4
  • One medium head of cauliflower separated into large florets
  • 1 tbsp butter
  • 1/4 cup grated Parmesan
  • Sea salt and ground pepper
  1. In a large steamer; cook the cauliflower until tender.
  2. Place the cauliflower in a food processor and pulse until crumbled. Add the butter, Parmesan, and season with salt and pepper. Puree until smooth, scraping down the bowl a couple times.
  3. Serve in place of regular polenta to reduce your carb consumption.

South American Beef and Butternut Squash Stew


South American Beef and Butternut Squash Stew
Course: Main Course
Cuisine: South American
Keyword: Stew
Servings: 4
  • 2 tbsp olive oil
  • 1 lb lean beef cubed (or venison)
  • 1/2 cup rice or corn flour
  • Salt & pepper
  • 1/2 cup dry red wine
  • 3 cups beef stock
  • 1/4 cup tomato paste
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 1 small red bell pepper seeded, chopped 2 stalks celery, chopped
  • 3 cups peeled cubed butternut squash
  • 1 cup corn kernels fresh, canned or frozen
  • 1/4 cup corn meal
  • 3-4 cloves garlic crushed
  • 1 tbsp minced fresh oregano or 1 tsp dry
  • 1 tsp paprika
  • salt and pepper to taste
  • 1/2 cup chopped cilantro leaves
  • Crusty bread for serving optional
  1. Method:
  2. Heat olive oil to medium-high in a Dutch oven. Dredge beef in seasoned flour and brown all over. Add wine and stir, then pour in beef stock and tomato paste. Bring to a boil then reduce heat to simmer. Cover and simmer 15 minutes, until half tender (this will depend on your cut of beef).
  3. Add onion, carrot, pepper, celery, squash, corn, corn meal, garlic, oregano and paprika. Add more stock or water to cover. Season to taste with salt and pepper. Cover and simmer until meat and vegetables are tender, and the corn meal has thickened the stew, about 20 minutes more.
  4. Taste and season with salt and pepper if necessary. Ladle into serving bowls, sprinkle with chopped cilantro and serve.
  5. Adapted from www.allrecipes.com