There are many times that we get home, open the fridge with hunger pangs and see nothing… you know when you get to that indecisive point? You want something but can’t quite put your finger on it and often resort to yelping things like “best take out ever” or if you are like me “baked potato” I don’t know why but I often crave a simple bake potato when hangry. Of course that has to be the worst craving to have because nobody on yelp near by has them at that ready and if you decide it’s that bad and you really need to make one, you are looking at another hour of hangryness.
So, I have trained myself to fight the hanger and to make something from the “nothing in the fridge” syndrome.
This time, the fridge was looking a little sad but it did have half a can of pumpkin from the chia pudding, a little bit of chicken broth, overflow of leek from the leftover fiskesuppe and sliced bella mushrooms and cauliflower that had been asking for being put to work for a while now.
I usually add leftovers with a pat of butter to a pan and see what I can make of it; I’m a bit of a leftover optimist at heart. This time I was aiming for a soul soothing mac and cheese sauce and all I had was some pumpkin, wine, mushrooms, leeks, broth and parmesan… turns out thats all you need. IT WAS PERFECT! I poured the sauce over some roasted cauliflower and felt pretty fancy and therefore pretty adult… I would do it again, didn’t even miss the noodles.
Pumpkin Mac Ingredients, Serves 3-4
1/2 can pumpkin puree or 1 cup fresh pumpkin puree
2 tbsp butter
3 tbsp cream or milk (recommended but optional)
1 cup chicken broth
1 clove garlic
2-3 leeks chopped
about 2 cups mushrooms
1/2 cup parmesan (can add more to thicken sauce and to taste)
salt and pepper to taste
pinch of mustard power if you have it otherwise a teaspoon of mustard will do.
a swig of wine (about 3 tbsp red wine)
Roasted Cauliflower Steaks Ingredients:
2 tbsp olive oil (I used spray extra virgin olive oil)
salt and pepper to taste
shake of garlic powder
shake of paprika
Preheat oven to 425 degrees F.
Slice cauliflower into steaks (usually makes 3, 1 inch slabs) you can also cut the cauliflower into chunks instead of steaks.
Spray with olive oil, season with salt pepper and spices and place in the oven for about 25-35 minutes.
While the cauliflower cooks, you work on the sauce.
Heat a medium saucepan to medium-low heat with the butter, add garlic and leeks.
Stir and cook for about 4 minutes until leeks are tender, add mushroom and mustard.
Cook and stir for 3 more minutes, add pumpkin puree, broth, and red wine.
Bring to a simmer, add parmesan and cream. Stir vigorously and bring down to low heat.
Add salt and pepper to taste, stir and let cook for 5 minutes (if you want it extra cheesy, stir in a bit more parmesan.)
Serve hot over roasted cauliflower or cooked noodles and ENJOY 🙂