Low Carb Cauliflower Macaroni and Cheese


Hey guys!  I have a confession to make:  I’ve been on a low carb diet since the end of August.  Longer than I’ve been working on this blog.  Crazy considering our first real post was about baking bread…I’ll admit, there are times when I wish I could just bury my face in a bowl full of pasta or even a box of Joe-Joes (the most delicious cookies EVER!!!!).

Monday was one of those days.  It was cold and grey.  All I could think about was a bowl full of warm, gooey mac and cheese.  So I went on google, found a recipe and this is what I came up with.

Pure. Deliciousness.


Granted, there were no noodles in it.  Not one.  But it was still freaking good.  The cauliflower was the perfect substitute.  It mixed perfectly with the cheese and the broccoli.  I couldn’t ask for anything more.

I made a few changes to the original recipe.  Instead of steaming the cauliflower, I roasted it.  I also swapped out the heavy cream for greek yogurt. I used pepper jack cheese instead of sharp cheddar.  Then I kicked it up a notch by adding bacon.  SO GOOD!!!  This recipe is so versatile.  I can’t wait to make this again.

Cauliflower “Mac” and Cheese

adapted from The Food Network

  • Total Time: 45 minutes
  • Prep Time: 15 minutes


  • Kosher salt, as needed, plus 1/2 teaspoon
  • 1 large head cauliflower, cut into small florets
  • 1 cup greek yogurt (I used 2%)
  • 2 ounces cream cheese, cut into small pieces
  • 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/2 pound of bacon


Preheat oven to 400°F (205°C). Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets and place them in a bowl. Toss with garlic powder, salt and pepper.  Drizzle with olive oil and toss so that the florets are lightly coated with oil.

Spread the florets out into a single layer on the roasting pan. Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown.  When finished, remove from oven and place into a separate bowl.



While cauliflower is roasting in the oven, bring the cream to a simmer in a small saucepan, and whisk in the cream cheese until smooth. Stir in 1 cup of the cheese and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower into an oven safe casserole, and stir to combine.  Cook bacon until crisp.  Crumble and mix into casserole.  Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.



Oh Hey, it’s October!


Happy Monday everyone!  It was chilly and rainy all weekend, so I spent the majority of it just hanging out with the family aka being lazy.  Here’s a little bit of what I’m looking forward to this month.  Enjoy!


these gourds.

apple-cranberry-pandowdyi think i’m gonna bake this


Still waiting on the fall color to arrive in Michigan.  So i think i’ll go here instead.


It’ll be our third wedding anniversary this month.

via jlbwedding


this outfit

All the plaid.  I’ll take one of each please | It’s Le Crueset’s 90th anniversary | these loafers | fuuuuuur division | more plaid |

Oh, Martha! Monthly Gathering V1


We thought a Mediterranean dinner party would be a wonderful way to take advantage of the bounty of late summer produce and a tasty way to enjoy the company of friends. And lo and behold there was a piece in MSL on preparing a Mediterranean dinner party. So with Martha’s guidance, we developed a menu plan.

We attempted to make pita bread from scratch, the key word being attempted. Luckily we were able to get our hands of the good stuff from New Yasmeen Bakery in Dearborn. We also bought some delectable baklava from there as well. When were purchasing our baked goods we noticed that just down the street is Dearborn Halal Meat Market. So, we decided to purchase our meat there for the kofta.  When we inquired if they had ground turkey, the clerk said he had just the thing…He went over to the freezer and pulled out a package of beige ground meat; which, he informed us, was already seasoned. The frozen block of meat was dubious looking, to say the least, but we placed our trust in it’s authenticity. Originally we had planned to use Martha’s recipe for the kofta, but after frying a bit of the mystery meat for a taste test it was clear that it was deliciously well seasoned.  To complement the spices we added one cup chopped onion and a cup of chopped parsley to the two pounds meat, and followed Martha’s instructions for preparation.


We served the kofta with pita, a simple (and simply delish) tomato and cucumber salad, quick pickled beets and radishes, cucumber yogurt sauce, extra cucumber slices (to state the obvious, we LOVE cucumbers), Martha’s red bean-tahini spread (basically a kidney bean hummus) and Lebanese tomato sauce. And as previously mentioned, we had stellar baklava for desert.



Good food and good company were enjoyed by all. It’s always wonderful to share and savor a meal made with love with good friends.  The best compliment came from Carl, saying that food goes together, not just in a complimentary sense, but that it could all be mixed up together and still taste amazing.

Glen Arbor/Sleeping Bear Dunes


There is nothing better than taking a weekend getaway with good friends. Ditch the kids with grandma and grandpa and prepare for a tantrum free weekend. The weather was beautiful!  We even got to go swimming in the lake (which by the way is VERY unusual for this time of year in up-north Michigan).


Friday evening we stayed in and barbecued on the grill.  Unlike most barbecues I have seen this one apparently had a high setting you could set to “surface of the sun” so it cooked fast and with giant plumes of smoke…good smoke though, not “burning your food to charcoal dust” smoke. I made a very simple (but in my humble opinion) extremely delicious tomato salad.  Saturday we got up early, made breakfast and headed out on a 15 mile bike ride.  It’s been a while since I did a 15 mile anything. Did I mention the hills?!?  By the end of the bike ride my quads were reminding me why bikes have gears.  Looks like I need to get back to the gym.  Afterwards, we stopped at this little place in town and got drinks.  Nothing like a cold stout after a hard workout.

When we got back to the cottage Mike insisted that we all go into the lake.  I really didn’t want too and wasn’t very subtle about it as I knew the water would be freezing cold.  After being splashed by my husband for a good five minutes I finally caved and went under.  So glad that I did!


Later on in the evening we headed out to Traverse City and had an amazing meal at Trattoria Stella.  Unfortunately it was too dark in there to take any good pictures of my meal so you’ll just have to take my word that it looked and tasted amazing.


I’ve traveled to many beautiful places but Glen Arbor will always have a special place in my heart.

In a (quick) Pickle


Kabees, quick pickled root vegetables, usually turnips and beets, are a mainstay of Mediterranean dining; either as a topping for a pita sandwich or as part of a mezze platter. For our Mediterranean dinner party we turned to Martha’s recipe for quick pickled radishes and beets.

At Eastern Market we selected a beautiful bunch of radishes, and taking the advice of one of the vendors we went with a bunch of golden beets, in lieu of traditionally used red beets.

The process for making the quick pickles is quite simple. We trimmed, peeled (just the beets), and cut the vegetables; prepared the brine; covered the vegetables in the brine; and left it all to chill in the refrigerator over night. ***HEADS UP***When you uncover the pickles after they have marinated you will be greeted with an aroma that in positives terms could best be described as “earthy”… Do not fear, the pickles do not taste anything like that initial smell that wafts your way.

Quick-Pickled Radishes and Beets

adapted from Martha Stewart

  • PREP: 20 MINS


  • 3/4 cup distilled white vinegar
  • 2 medium red beets, peeled, halved, and cut into 1/2-inch-thick wedges
  • 2 tablespoons coarse salt
  • 1 tablespoon sugar
  • 2 teaspoons fennel seeds
  • 2 bunches radishes, preferably French breakfast or red globe, trimmed and halved lengthwise (quartered, if large)


  1. In a large saucepan, bring vinegar, beets, salt, sugar, fennel seeds, and 1/2 cup water to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool slightly. Stir in radishes. Refrigerate, covered, at least 8 hours and up to 1 week before serving.

The Pursuit of Pita


Living in Metro Detroit we are never too far away from fresh baked pita perfection, either directly from a bakery or at the grocery store. However making our own seemed like the Martha thing to do…

Bread baking is something that I have always found intimidating.  I know those whom are seasoned in the craft tout how easy and simple it is, but the seemingly mystical properties of yeast, fear of over kneading the dough, and the time commitment have held me back.  In what seems like ages ago, I did try making pita, though only a few of my loaves came out of the oven with somewhat of the characteristic pocket, the loaves were still had a light and tender consistency. Even  though making my own bread did give me a sense of accomplishment, the time and effort did not seem to justify the end result, so I have not attempted it since, until now. Kristin and I were not quite sure what to expect in our pita making adventure, but armed with Martha’s recipe, we forged ahead…In Martha We Trust.

As we went through the bread making process, all seemed to be going according to plan. However when the moment of truth arrived, baking the bread that is, it was clear we fell short of our goal.   The bread failed to significantly puff up and took much longer than the total of 3 minutes specified in the recipe to turn golden in  spots. We continued with the rest of the loaves, hoping we maybe, just maybe could get a few to turn out. Alas, we had a Martha Fail on our hands. Five hours of our day gone, all for naught.

I wouldn’t characterize our results as leaden; however, the bread was very dense and chewing it did give our jaws a workout. When dropped on the table from a height of approximately a foot, it landed with a clear thud. Luckily we were able to pick up some proper pita at New Yasmeen Bakery (along with some amazing baklava).  Our husbands tried to ease our disappointment with proposing other ways to serve the bread, but their solutions seemed half baked (pardon the pun). Kirsten’s husband Carl noted that the bread seemed to have an never ending capacity to absorb moisture, but still remain dry.

In a post mortem analysis of our “pita” it became clear we were doomed from the start…

Processed with VSCOcam with a6 preset

I inquired to Google “why is my bread so dense?” and the answer resoundingly was too much flour. After examining other pita bread recipes, it became clear that for the amount of flour and yeast that was used we should have either made loaves with a greater diameter (8 to 10 inches) or make quite a few more 6 inch loaves. Now that  we know the error of our ways, we are considering a do over on the pita bread and welcome any recipe recommendations or technique tips. However, we are not sure as to when we will give it another try. Aside from our pita problems, the rest of the dinner was a delectable success and we’ll be sharing pictures and recipes with you soon.

Pita Bread recipe 

via Martha Sterwart

Prep: 1 hour 30 min Total Time:  3 hours  Yield: makes 16


4 1/2 cups all-purpose flour, plus more for dusting

2 packages (1/4 ounce each) active dry yeast (4 1/2 teaspoons)

1 tablespoon honey

2 1/4 cups warm water (110 degrees)

1 1/2 cups whole-wheat flour

1 tablespoon coarse salt

1/3 cup extra-virgin olive oil, plus more for bowl

Fine cornmeal, for sprinkling


Making the dough

  1. In a large bowl, whisk together 1 cup all-purpose flour, yeast, honey, and 1 cup warm water until smooth. Cover with plastic wrap; let rise in a warm spot until doubled in bulk, about 30 minutes. Stir in remaining 3 1/2 cups all-purpose flour, whole-wheat flour, salt, oil, and remaining 1 1/4 cups warm water.

  2. Transfer dough to a lightly floured work surface. Knead, dusting hands and work surface with more flour as needed, until smooth and elastic, about 10 minutes. Transfer to a large oiled bowl, turning to coat. Cover and let rise again until doubled in bulk, about 45 minutes.

Form and bake the dough

  1. Punch down dough and form into a ball, then turn out onto lightly floured surface.

  2. Quarter dough. Working with one piece at a time (drape a kitchen towel over the rest), divide each into 4 smaller pieces.

  3. Roll each piece into a ball and pinch, tightening ball. Turn pinched-side down and flatten with your palm.

  4. Flatten each ball into a 6-inch round with a lightly floured rolling pin.

  5. Transfer rounds to rimmed baking sheets sprinkled with cornmeal; drape with kitchen towels. Let stand 30 minutes.

  6. Meanwhile, preheat oven to 500 degrees with a rimmed baking sheet (flipped upside down) on rack in lowest position. Place 4 dough rounds on preheated sheet. Bake until puffed, about 2 minutes. Flip and bake until golden in spots and just cooked through, 1 minute more. Transfer to a basket lined with a kitchen towel; cover to steam and keep warm. Bake remaining pitas.