Recipe By: EatingWell Test Kitchen

30 Minutes Prep and Cook Time

Yield: 6 servings

This savory cauliflower puree makes a perfect low-carb stand-in for mashed potatoes. It gets its unique flavor from garlic, buttermilk and a touch of butter but has a third of the calories as traditional mashed potatoes. Vary it by adding shredded cheese or chopped fresh herbs.

Ingredients

• 8 cups bite-size cauliflower florets (about 1 head)
• 4 cloves garlic, crushed and peeled
• ⅓ cup nonfat buttermilk
• 4 teaspoons extra-virgin olive oil, divided
• 1 teaspoon butter
• ½ teaspoon salt
• Freshly ground pepper to taste
• Snipped fresh chives for garnish

Directions

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. If you prefer to microwave, place florets and garlic in a microwave-safe bowl with ¼ cup water, cover, and microwave on high for three to five minutes.)
2. Once tender, place the cooked cauliflower and garlic into a food processor. Add buttermilk, two teaspoons of oil, butter, salt, and pepper; then pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

Recipe: Pumpkin Vegetable Curry Stew

From the book “Lucinda’s Authentic Jamaican Kitchen,” by Lucinda Scala Quinn (Wiley). Source: Mad Hungry, February 2011

Yield: 6 servings

Ingredients

• 3 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon salt (optional)
• 1/2 teaspoon freshly ground black pepper
• Crushed Red Pepper Flakes
• 2 tomatoes, chopped
• 2/3 cup water
• 1 pound pumpkin, peeled and chopped
• 1 carrot, sliced
• 1 potato, chopped
• 1 green banana or Irish potato, chopped
• 1 whole Scotch bonnet pepper (green recommended)

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook 1 minute more. Add the curry powder, cinnamon, ginger, salt, and black pepper and cook, stirring, for 2 minutes. Add the tomatoes and stir until it is a thick, relish-like sauce.
2. Add the water, scraping the bottom of the pan to incorporate all the flavors. Add the pumpkin, carrot, potato, green banana, and Scotch bonnet pepper. Raise the heat to high and bring to a boil while gently blending the ingredients together. Cover, reduce the heat to medium-low, and simmer, stirring a couple of times, until the vegetables are tender about 20 minutes. Remove the Scotch bonnet pepper before serving.