Super Spinach Soufflé

While you wait for the next episode of C3TV (which is coming next week) we thought we would tempt your taste buds with this delicious dish that works great with any meal, but is especially suited for your Holiday fare. This is also a recipe that we have gotten many requests for since this site came to be. So, before we need to make any more excuses why it hasn’t appeared here yet, please read on …

INGREDIENTS

2 10 Ounce Packages Frozen Chopped Spinach – Defrosted and Drained
2 Cups Cougar Gold Cheese (or another aged white cheddar cheese) – Shredded
2 Cups Medium Cheddar Cheese – Shredded
2 Cups Milk
1 Cup Sour Cream
4 Large Eggs – Beaten Well
6 Tablespoons Butter
1 Tablespoon Garlic – Chopped
1/2 Teaspoon Garlic Salt
1/4 Cup Flour
Salt & Pepper to taste

RECIPE

Defrost and drain spinach.
NOTE #1: You might be tempted to use fresh spinach in this recipe, but we have found that the frozen variety works MUCH better.

Shred both the Cougar Gold (which you might just have to crumble instead) and the cheddar cheese.
NOTE #2: While you can use another type of aged white cheddar cheese, we highly recommend using Cougar Gold for this dish. It’s unique flavor adds the right amount of zing to the taste of this soufflé. Plus, you can use whatever you have leftover for Stuffed Pork Loin, fondue, cheese puffs, or just served with crackers and grapes … Mmmmm MMMMMMM!
Also, you might want to shred some extra cheese if your brood is anything like the ingredient-stealing, cheese-munching Caveclan.

Place spinach, shredded cheeses, and sour cream into a large mixing bowl and set aside.

In a medium sized sauce pan over a medium-low flame, melt the butter then whisk in the flour. Yes, this is a “roux”.

Now, slowly whisk in the milk. When the sauce becomes evenly smooth and creamy, whisk in the garlic.

Add the sauce to the large mixing bowl with the other ingredients and mix everything together well.

Stir the eggs into the mixture (It is at this point that we would suggest you stop your “taste-testing” of the raw but delicious mixture). Salt and pepper to taste.
HINT: It’s best to have your own beautiful and talented Cavewoman to put this dish together. Besides, it’s her recipe, so I had to give her some props!

Place the entire mixture into a large, well buttered, baking dish. Place it, uncovered, into an oven preheated to 400° for about 45 minutes … until the top is slightly caramelized and the soufflé hardly moves when the baking dish is jiggled. As actual oven temperatures my vary, so will cooking times … just make sure it is cooked all the way through!

When done, let the soufflé set up for 10 minutes before serving. Eat your heart out, Popeye!

NOTE #2: It is plainly obvious that this is not a healthy dish. So, we try to cut out some of the fat by using non-fat milk and light sour cream. It works great, and there is plenty of other fat in there to more than make up the difference!

Prep Time = 30 minutes
Cook Time = 45 minutes
Serves 8-12

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

R&R Pulled Pork Tacos & Gnarly Nachos

Yeah, I know … I’ve been lagging BIG TIME around here. Rather than bore you with all mundane, yet legitimate, excuses as to why, I think I’d rather share this delicious combo of American BBQ and south of the border flavors! Besides, wouldn’t you rather have a delectable new dish to try instead of being up to date on the daily trials and tribulations of an ordinary Neanderthal??? I thought so!
These tacos are kind of a domesticated version of the famous Al Pastor taco found in most authentic Mexican taquerias. First thing you’ll need to do is follow the instructions for preparing one recipe of Dutch Oven R&R Pulled Pork. Be sure to start that recipe a day ahead, as you will have to marinate the pork shoulder overnight with some smokey dry rub – we prefer our homemade BBQ Rub-a-dub which was developed specifically for this recipe.
Once it is in the oven cooking, you’ll want to get on making the R&R BBQ Sauce, which takes a couple hours of simmering on the stove top. By the way, don’t be afraid to try this sweet and spicy sauce on ribs, beef, chicken, or anything else you might barbeque.
You’ll definitely want to top those tacos with some salsa (We’ll have to write up our simple and sapid salsa recipe for you soon … it will make you forego bottled salsas for good!) and some guacamole. Since the Pulled Pork and BBQ sauce cook for so long, you’ll have plenty of time to whip up some Rockin’ Guac. Be sure to make extra, because not only are you likely to be nibbling on some before the meal, but you’ll also need some to go with the Nachos!
Speaking of which, the recipe for our Gnarly Nachos is so simple, we are actually going to abandon the usual step-by-step photo instructions and just spell it out for you here. Take a medium sized baking dish or pan and lightly coat with non-stick spray. cover the bottom with a single layer of your favorite tortilla chips. Top the chips with scattered spoonfuls of refried beans (we use the vegetarian variety for the herbivores in our Cave clan), then cover with shredded cheddar cheese. Add another layer of chips, and repeat the process with the beans and cheese. Place in an oven preheated to 350° for 10-15 minutes, until cheese is completely melted and the beans are hot. When done, remove from oven and top with pickled Jalapeno slices, salsa, and guac. If you like, you can also add chopped tomatoes and onions, sour cream, cilantro … you name it!
When the pulled pork recipe is complete, heat up some corn tortillas, top them with a healthy scoop of the tender meat and top with guac and salsa. I guarantee that the mewls of palatable pleasure you will hear around the dining table will be the perfect musical compliment to these devine dishes!

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Garlic Mashed Taters

One thing that most Thanksgiving gobblers agree on: mashed potatoes are a must! So, I thought I’d share our simple, yet yummy mashed potato recipe. Sure, it’s last minute. But, this is one dish that can be quickly whipped together.

INGREDIENTS

6 Medium Potatoes (Russet, Red, or Yukon Gold)
6 Large Cloves Garlic
1/4 Cup Milk
1/4 Cup Sour Cream
2 Tablespoons Cream Cheese, softened well
1 Tablespoons Butter, softened well
3 Tablespoons Green Onion Chives
1 Teaspoon Pink, Kosher or Sea Salt
1 Teaspoon Olive Oil
Salt & Pepper to taste

RECIPE

Thinly slice garlic lengthwise. Set aside.

Finely Chop green onion chives. Set aside.

Scrub potatoes well. Chop into even, generous chunks.
HINT: This dish tastes great whether you utilize Russet Brown, Red Rose, or Yukon Gold taters. No matter which you use, LEAVE THE SKIN ON! They are both healthier and tastier that way. Though, if you do go with the brownies, I suggest peeling 2 or 3 of the potatoes due to the heavier skin these spuds tend to have.

Fill a large pot halfway with water. Add half the sliced garlic and the teaspoon of salt. Bring the water to a boil.

Take the other half of the sliced garlic and place into tin foil. Drizzle with the olive oil and create a foil tent. Roast garlic in 350° toaster or conventional oven for 15-20 minutes, until tender.

While water is heating up (before it gets to a boil so as to reduce the chance of scalding yourself), and all the salt has dissolved, carefully add the potatoes. Allow to reach a boil and continue to cook until potato chunks are easily penetrated by a fork.

When fully cooked, strain potatoes well in colander, being sure to reserve the boiled garlic slices, as well. Immediately place strained taters into large bowl. Add butter, milk, sour cream, cream cheese, chives, and roasted “gah-lick” to bowl. Salt and pepper to taste.

Use a potato masher for it’s intended employ until the desired consistency of the taters are reached … some like ‘em chunky while others like ‘em creamy. You can also add more sour cream and/or milk at this point, if needed.

Serve as a side to a multitude of different dishes. Of course, they are perfect for Thanksgiving dinner. Though, they are served here with Korean Pork Chops (Daeji Galbi) and Sauteed Asian Veggies.

The entire Caveclan wishes you a safe and savory Thanksgiving!

Prep Time = 20 minutes
Cook Time = 20 minutes
Serves 6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Cavemom’s Orange Yam Turkeys

This is very exciting! Not only is this a great recipe for a unique spin on a Thanksgiving favorite, it’s also the first recipe shared here on C3 from the Cavemom!! She has been making this delicious version of Yams at our Holiday dinner for years. Now, you can, too!

INGREDIENTS

* 8 Small or Medium Yams
* 4 Thick Skinned Oranges
* 4 Tablespoons Butter, softened well
* 1 20 oz. Can Crushed Pineapple, drained (reserve 1/4 cup)
* 1 Cup Chopped Walnuts or Pecans
* 1 Cup Mini Marshmallows
* 2 Tablespoons Brown Sugar
* 1/4 Cup Orange Juice, reserved from oranges
* 1/4 Cup Pineapple Juice, reserved from pineapples
* Salt & Pepper to taste
* Tin Foil

RECIPE

Place yams and 1/2 a tablespoon of kosher salt into large pot of boiling water.

While yams cook, slice oranges in half. Then, with a paring knife and a spoon, carefully scoop out orange flesh being sure not to cut or tear orange skins.

Reserve 1/3 cup of the fresh orange juice. Eat the orange flesh at your leisure (they also make for a great fruit salad).

Once the yams are fully cooked, drain from water, allow to cool slightly, and remove skin. Place skinned yams into a large bowl or container along with butter, orange juice, pineapple juice, brown sugar, and salt & pepper to taste. Mash and mix well with a potato masher. Add pineapple and nuts, fold in well.

One of the great things about this recipe is that it can be prepared ahead of time and then finished a half hour before serving. If you don’t prepare them right away, bag up the orange skins, place the yams in an airtight container, and refrigerate both until ready for use. Also, DON’T add the nuts until just before you are ready to finish preparing them – you don’t want them to get soggy.

This is the other great part of this recipe (other than the taste), especially if you team up with your grandkids to create a fun tradition. When you are ready to prepare them, evenly distribute the yam mixture into each of the eight orange skins. Then use some tin foil to make the Turkey’s feathers, and the marshmallows to make the bird’s face (we usually make them smile ). Place the yam turkeys on a large cookie sheet and place into an oven preheated to 350°. Cook until hot and marshmallows have browned slightly. Serve with the rest of your Thanksgiving fare.

A wish to you for a healthy, happy, and delicious Thanksgiving from the “Cavemom”.

Prep Time = 30 minutes
Cook Time = 20 minutes
Serves 8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Oven-Baked Cave Chips

This recipe was honored with a FoodBuzz Top 9!

Finally! A chance to share a recipe or two!! And, this one is yummy, yummy, in my tummy!!! Nothing better than homemade potato chips … especially when they are made in a somewhat healthy way. Best of all, they are easy as can be to make.

INGREDIENTS

2 Russet Potaotes
2 Cups Water
2 Tablespoons Olive Oil
2 Teaspoons Salt
Seasonings to taste

RECIPE

Scrub potatoes well and rinse with cool water. LEAVE THE SKIN ON!

Cut potatoes in half, crosswise. Slice thinly with food processor and slicing disk.
HINT #1: You can use a mandolin, or even a sharp knife, to carefully slice the chips as thinly as possible by hand. But, when someone like the Cave-in-laws give you a food processor for a gift, this is a great recipe to break it out for! Plus, it makes life a whole lot easier!! Be sure to put the flat cut side of the tater down into the processor for more uniform slices.

Place water and salt into a large bowl and whisk until salt is dissolved. Place potato slices into the saltwater and let sit for 20 minutes. Then, drain well in a colander.

When potatoes are completely drained, place back into large bowl, add olive oil, and toss gently until all slices are evenly coated.

Preheat oven to 450°. Lightly coat two cookie sheets with non-stick spray. Arrange slices in a single layer on the cookie sheets. Place into oven for 12-15 minutes (depending on your oven and altitude).

When chips are golden brown and crispy, remove from oven. Immediately place into a bowl and lightly season to taste, toss gently.
HINT #2: If chips haven’t cooked evenly, remove the browned ones and return the rest to the oven for another couple of minutes until done.
HINT #3: For these, I used Garlic Salt for seasoning. But, you are only limited by your imagination as to what you can use. Dried Italian Herbs, Onion Powder, Parmesan Cheese, Cayenne Pepper, even the cheese seasoning from a box of mac & cheese will work well on these.

Serve as a side dish to your favorite sandwich, hamburger, hot dog, or just as a delicious snack. Enjoy!

Prep Time = 30 minutes
Cooking Time = 12-15 Minutes
Serves 4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Roasted Red Balsamic Potatoes

Yeah, I know … been a while since I posted a new recipe. Been dealing with a family emergency. So, I deserve a little slack. To make up for it, I’m giving you a very tasty dish that really compliments just about any main course … beef, chicken, pork, fish, you name it!

INGREDIENTS

4 Medium-Large Red Potatoes
2-3 Tablespoons Balsamic Vinegar
2 Tablespoons Olive Oil
2 Tablespoons Garlic, minced (approx. 4 cloves)
1 Tablespoon Fresh Basil, finely chopped
Salt & Pepper To Taste

RECIPE

Preheat oven to 420°. Scrub and rinse potatoes. Then, cut them into bite sized wedges. LEAVE THE SKIN ON!

Mince garlic and chop basil.

In a large bowl, place potatoes, garlic, basil, olive oil, salt, and pepper. Mix well until all ingredients are evenly combined.

Evenly coat a large cookie sheet or baking pan with non-stick cooking spray. Evenly distribute them, trying to keep the skin side down. Place into oven.

Bake for 30-35 minutes, until potatoes become golden brown along the edges (These probably could have used another 5 minutes, but everyone was starving and all the other dishes were ready ). Remove from oven, and immediately drizzle balsamic vinegar over the potatoes. The vinegar should begin to sizzle and caramelize. Toss the potatoes until they are completely basted in the vinegar.

Serve potatoes with other dishes of choice. Pictured here with Steak ala Cave and a steamed artichoke.

HINT: Got leftover taters? Just cover and refrigerate until morning. Then, in a skillet, saute some onions and minced garlic in olive oil and, when onions are translucent, add the leftover potatoes. Continue to cook until taters are thoroughly warmed. BOOM … now you have some incredible home-style Breakfast Potatoes!

Prep Time = 10 minutes
Cook Time = 30-35 minutes
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Mangocado Salsa

This ain’t your Mama’s Mango Salsa … that is, if she ever even made it! Delicious on fish, with tortilla chips, or just by the spoonful!! Best of all, this is super easy to make.

INGREDIENTS

1 Large Mango
1 Large Avocado
1 Medium Tomato
1/2 Medium Sweet or White Onion
1 Teaspoon Fresh Cilantro, finely chopped
1/4 Teaspoon Cumin Seeds
1 Lime, juiced

RECIPE

Dice mango, avocado, tomato and onion.

Place diced ingredients into medium sized bowl. Add cilantro, cumin seeds, and lime juice.

Gently stir all ingredients together until mixed well.

Cover and refrigerate until ready to serve. This is great as a side dish, appetizer, or just munching it solo! Served here with fresh grilled Sockeye Salmon (I bet you can’t guess what the next recipe will be! )

Prep Time = 15 minutes
Cook Time = n/a
Serves 6-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Hummus

Wherever you travel in the Mediterranean, from Lebanon, to Israel, to Turkey and beyond, Hummus seems to be a mainstay as a side dish and/or appetizer. For good reason … it’s gooooooooood! And so easy to make, as well. So, it only seems fitting that we wrap up our weeklong epicurean excursion to the Middle East with this Caveman’s version of a classic regional dish.

INGREDIENTS

1 16 Ounce Can of Garbanzo Beans (Chickpeas)
3 Garlic Cloves
3 Tbsp Tahini Paste
3 Tbsp Fresh Lemon Juice
2 Tbsp Olive Oil
1/4 Cup Garbanzo Bean Juice
1/4 Tsp Cayenne Pepper
1/4 Tsp Salt
1 Tsp Fresh Chopped Italian Leaf Parsley

RECIPE

Drain garbanzo beans, reserving 1/4 cup of the canning juice.

Squeeze and strain the juice from a fresh lemon until you have 3 tablespoons worth. About half a lemon usually does the trick.
HINT: Again, I can’t stress enough how using Meyer’s Lemons in these recipes makes such a huge difference. Use them if at all possible.

Crush Garlic.

Place all ingredients, EXCEPT PARSLEY, into food processor.

Process on high setting for about 2-3 minutes, until mixture is creamy and semi-smooth.
HINT #2: This will never get as smooth as the Tahina Sauce. So, don’t over process it trying to get it to that consistency. A very slight grainy appearance is expected.

To properly plate when done, with a rubber spatula scoop out enough to more than cover the area of the serving plate. Smooth out the Hummus, kind of making a wheel shape out of the hummus. Be sure to leave a little round reservoir in the middle of the “wheel”.

Pour a little Olive Oil into the center reservoir. Then, dust dish with Paprika.

Finally, top hummus with finely chopped parsley and serve along side your favorite Mediterranean dish. Pictured here with Falafel, Pita Bread, Tahina Sauce, Caveraeli Salad, and Harif.

We hope you’ve enjoyed our culinary journey over the past week. We’ll be adding more recipes to this regional list in the coming weeks, including my promised Falafel recipe … I still need to try one more tweek before it is ready for public consumption.

Prep Time = 15 Minutes
Cooking Time = n/a
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Caveraeli Salad

Our culinary journey to the Middle East continues with a Cali-Caveman’s take on the classic Israeli Salad. The great thing about this recipe is that it compliments many Western dishes, as well. A tasty, delicious, refreshing salad that works especially well in the warm weather months.

INGREDIENTS

1 Medium Cucumber
1 Medium Tomato
3/4 Medium Avocado
1/4 Sweet Onion
3 Tbsp Olive Oil
3 Tbsp Italian Flat Leaf Parsely, minced
1/4 Tsp Celery Seeds
Juice from 1/3 to 1/2 Fresh Myers Lemon
Salt and Pepper to taste

RECIPE

Dice cucumber, tomato and onion.
HINT: Traditionally, this recipe calls for Roma Tomatoes. However, you really can use whatever variety you wish. For this dish, I went with Heirloom Cherry Tomatoes for their color as well as their flavor.

Chop onions and mince parsley.

Place all the above into a large mixing bowl.

Seed lemon and then squeeze juice over ingredients. Add Olive oil and Celery Seeds.

Gently toss salad until all ingredients are thoroughly mixed.

Serve immediately or cover and refrigerate. Plate with Hummus, Tahina Sauce, Baba Ghanouj, Falafel, Kabobs, Pita Bread, or any other regional dish. Or, add some Grilled Shrimp and turn it into an entree. This salad is so versatile … and so gooooood!

SIDE NOTE: As a teenager, I actually lived on the traditional version of this salad and Chicken Schnitzel for three months and got quite burned out on it. It took me years before I could even think about being in the same room with this salad! When I finally decided to give it another chance, I knew I had to give it a different spin if I was going to eat it on any type of semi-regular basis. This recipe was the result. By the way, I still can’t bring myself to come face to face with Schnitzel.

Prep Time = 15 Minutes
Cooking Time = n/a
Serves 4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Tahina Sauce

We continue our culinary journey to the Middle East with the sauce derived directly from the Tahini Paste we learned to make yesterday. This is a great sauce to put on top of Falafel, Kabobs, Salads or just as a dip for Pita Bread. The great thing about Middle Eastern food is that it all just seems to go together so well.

INGREDIENTS

1 Cup Tahini Paste
3/4 Cup Water
1/2 Cup Fresh Lemon Juice (2-3 lemons)
3 Cloves Garlic, crushed
1/2 Tsp Salt
2 Tbsp Italian Broadleaf Parsley, finely chopped

RECIPE

Squeeze the juice from 2 to 3 lemons, through a strainer. You’ll need about 1/2 a cup. Set aside.

Peel, then crush three cloves of garlic. Set aside.
NOTE: If you are going to use a blender or food processor for this recipe there is no need to break out a garlic press. Just take the side of your chef’s knife and apply pressure with your palm until it gives way.

Pour 1 cup of prepared Tahini Paste into food processor.

Add garlic and lemon juice to paste.

Puree until white and creamy on high setting.

Now, with the processor on a low setting, add salt 1/4 teaspoon at a time and slowly add water a 1/4 cup at a time.

Sauce is ready when white, creamy, smooth, and tangy to the taste. You can add more salt of lemon juice if needed, but it should be good to go as is. You can serve immediately, but I think it’s best after it’s been refrigerated for several hours in an airtight container. Should last about a week.

When you are ready to plate this sauce, drizzle some Olive Oil on top, dust with Paprika, and scatter some chopped parsley over it.

SIDE NOTE: I’m sure many of you are saying to yourselves, “Great, Cave! You’ve given us a paste and a sauce made from the paste … now what?!?!”. Can’t say that I blame you, but I have to give you all the base recipes so that by the end of this epicurean excursion you’ll be able to make everything you see here, save for the pita bread and the falafel, for a Middle Eastern feast.
Why no bread? Well, I just leave the baking to the Cavewoman. As for the falafel, I’m not totally happy with my recipe yet so it’s just not ready to share yet. But, I think I may have discovered the magic ingredient … if it works again I’ll share it immediately.

Tomorrow, Israeli Salad!

Prep Time = 15 Minutes
Cooking Time = n/a
Makes 2 Cups

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.