Du Jour Du Horrid Award, 2007

It is time once again for Coffee & Cornbread test kitchens to award
it’s yearly Du Jour Du Horrid Award.

Like we have stated previously this award is so prestigious that
while the term Du Jour means “of the day” the award is lucky to be
presented once Du Year.

Last year we had recommendations to try cauliflower that wants to
be potatoes.

The recipe “called” Cauliflower was very well received
in the test kitchens….. But “called” Mashed Potato?

We at the test kitchens love cauliflower so
why it would want to parade around as a potato is beyond our

While the kitchens don’t condemn anyone feeling
cauliflower is potato, we do wish to award originality.
Someone out there inventing this masterpiece must have had a very
vivid and creative imagination and we applaud you for it.

Now on to the award winning recipe.

Faux Mashed Potatoes (aka::.. Mashed Cauliflower)

raw cauliflower – a medium head makes about a pound of floret
any combination of butter, milk, cream, or whatever you use
when you make mashed potatoes – about 1/4 cup
salt and pepper
(If you have low carb “instant mashed potatoes”,
add up to 1/4 cup for texture*)
Options: minced garlic (a clove or two);
garlic powder (1/2 to 1 teaspoon);

Use instant “potatoes” made for low carb diets,
such as Dixie Carb Counters Instant Mashers. Or use a
small amount of real potato or instant potatoes to improve the

Break the cauliflower up into florets, or just chop.
Cook it until it’s tender – a fork should easily pierce it.

Put it all in a
regular blender or food processor and blend to desired “mashed potato”

Assuming 4 servings from a pound of cauliflower,
each will have about 3 grams of usable carbohydrate plus
three grams of fiber.

The calories will depend on what else you add.


Du Jour Du Horrid Award

We at the Coffee and Cornbread test kitchens have tried
some pretty odd stuff in our times.

Loosing over 40 pounds on a “home alone” Weight Watcher diet was no
small task.

So we now will present a prestigious award for a recipe using
asparagus for avocado.

Let it be known that the test kitchens
do not look down on you if you have tried this recipe. Heck, we
don’t look down on you if you like this recipe, or even invented it.
If you are the concocting party, we admire your inventive spirit.

Just know that, in our personal opinion, we now award this certificate.

It is so special while the term Du Jour means “of the day”,
it will be lucky to be awarded once Du Year.

If anyone has nominations for future awards please leave a
comment and the test kitchens will check it out in a non-condemning
and open minded manner.

Asparagus Guacamole (1 Point)

Recipe By :unknown
Serving Size : 12
Categories : Dips

1 can asparagus spears, canned drained well
2 tablespoons Plain nonfat yogurt
1 tablespoon Lemon juice
1 cup Tomato seeded & diced
2 tablespoons onion
1 teaspoon Ground cumin
1 Clove garlic clove minced
1/2 teaspoon Dried oregano
1/4 teaspoon Salt
1/4 teaspoon Cayenne
1/2 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon chili peppers, canned

Rinse asparagus with cold water;drain. Blot asparagus with paper
towel to remove excess moisture. Combine asparagus, yogurt and lemon
juice in a food processor or blender. Process until smooth.
In a medium mixing bowl, combine asparagus mixture and remaining
ingredients. Chill, if desired.

Serve with raw veggies or tortilla chips. Makes 12 servings.

– – – – – – – – – – – – – – – – – – –

Per serving: 8 Calories (kcal); trace Total Fat;
(13% calories from fat); trace Protein; 2g Carbohydrate;
trace Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch);
0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Now.. Back to our regular programing.