So my inspiration for this week’s lunches was this post by @cookingwithruthie, in which she made a recipe from another Instagram blogger, @apinchofyum. For my version I substituted ham for the shrimp, since shrimp is really too expensive for me to be eating every day for a week. And I used a little bit different approach for preparing the cauliflower mash that made use of a food mill.
For the ham:
I just bought a good quality ham steak, seared it in a cast iron skillet, and then cut it into 1/2 inch cubes.
For the kale and butternut squash:
- 2 tablespoons bacon fat or olive oil
- 3 cups chopped kale
- 3 cloves garlic, minced
- 1/2 red medium onion, diced
- 1 cup fresh or frozen diced butternut squash
- 1/2 cup water or chicken stock
- Salt and pepper to taste
Heat the bacon fat or olive oil in a large pot over medium low heat. Saute the garlic and onion until softened. Add the kale and stir to coat. Then add the water or chicken stock and put on the lid to steam, about 5 minutes. Finally add the butternut squash and stir to combine. Add salt and pepper to taste.
For the cauliflower mash:
- 1 tablespoon olive oil
- 1 large head of cauliflower, cut into small florets (about 6 cups)
- 1 cup milk
- 1 14-ounce can white beans (either Great Northern or Navy are fine), rinsed and drained
- 1/2 cup shredded cheese (I used Monterrey Jack, use whatever cheese you like)
- 2 tablespoons butter
- salt and pepper to taste
Put cauliflower in a large pot, cover with water, and bring to a slow boil. Cook until fork tender, about 15 minutes. Drain. Add cauliflower to food mill in small amounts. I used the insert with the largest holes. Add the beans to the food mill as well. You could also use a potato masher for both. Add the butter, stir until melted. Then add the milk and stir. And finally, add the shredded cheese and stir to combine. Add salt and pepper to taste.
To assemble your bowls, just start with the cauliflower mash on the bottom, then the kale and butternut squash, and then the ham on top. Enjoy!