Day 230: The Sauce That Just Keeps on Giving

The Moroccan Chicken recipe I made earlier this week just keeps on giving.  We had the original delicious dish on Monday and tonight we used the leftover sauce for the second time. 

I rubbed a pork tenderloin with Chinese 5 Spice Powder and browned it in a  pan.  Then, I moved it to a roasting pan and cooked it in the oven for another 22-25 minutes at 375 degrees. 

After moving the pork to the oven, I deglazed the pan with chicken broth, added the leftover Moroccan Chicken sauce, and cooked the broccoli in it over low heat for about 10 minutes.

I also tried pureed cauliflower for the first time tonight and found that it's a wonderful substitute for mashed potatoes - similar texture and a whole lot more healthful.

Ingredients (serves 2):

Florets from 1/2 head of cauliflower

Olive oil 

S&P

Pre-heat oven to 375 degrees.  Coat cauliflower with olive oil and S&P and spread out evenly on a baking sheet.

Roast for 15 minutes, stir, and roast for another 10 minutes.  Remove from oven and cool slightly.

Place cauliflower and 1/4 cup skim milk to food processor and mix until pureed.  Add more milk if necessary.

Transfer cauliflower to a small non-stick saucepan and add 1/4 cup shredded cheese (cheddar, gouda, parmesan, mozzarella, - whatever you like).  Heat over low flame, stirring frequently.  Taste and add more cheese if necessary.

This is a great little trick, especially if you love mashed potatoes but are trying to limit your carb intake.  Do you have other suggestions for healthier alternatives for carby favorites?  Do tell!