Pasta Shells with Cauliflower, Canadian Bacon and Spinach

Did you ever notice how "comfort food" makes you feel like you have eaten lead weights? It tastes so good going down, but can be loaded with fat calories. I found a recipe in my new issue of Cooking Club and I am going to make it for dinner after Christmas. Instead of Canadian bacon I am going to use pancetta, but due to the small amount in the recipe it shouldn't affect the calorie count. Using the cauliflower takes the place of some of the pasta and allows you to have a generous portion without piling on the calories. I will also choose to use the provolone, giving this more of an Italian flair. What I also like about this recipe is that it makes enough for 5 servings. And it uses the whole head of cauliflower. If you don't want to make this much, cut everything in half. Then you will have a half cauliflower to use for a side on another day. This will also take about a half hour to prepare and get table ready, leaving plenty of time for getting some New Year party planning done!

Pasta Shells with Cauliflower, Canadian Bacon and Spinach

1/4 cup Panko crumbs

3 Tsp olive oil, divided

6 oz. medium pasta shells (2 1/2 cups)

1 (1-lb) head cauliflower, cut into bite-size florets (4 cups)

1 medium onion, chopped

1/3 cup diced Canadian bacon (2 oz.)

8 cups baby spinach

1 cup Gruyere or sharp provolone cheese

1/2 tsp. salt

1/4 tsp pepper

Toast panko on 1 tsp. of the oil in small skillet over medium-low heat 3 to 4 minutes or until golden brown, stirring constantly. Remove panko. Cook pasta with cauliflower according to pasta package directions. Drain, reserving 2/3 cup cooking water. Meanwhile, heat remaining 2 tsp. oil in large nonstick skillet over medium-high heat until hot. Cook onion and bacon 4 to 5 minutes or until golden brown, stirring frequently. Add spinach; cook and stir 1 to 2 minutes or just until wilted. Remove from heat. Add pasta, cauliflower, reserved cooking water, cheese, salt and pepper to skillet; stir to coat well. Serve sprinkled with panko. (I would sprinkle a little smoky paprika over the breadcrumbs for a little more color.)

Onion Tart for Brunch

On Christmas morning we are usually eating brunch and then having our dinner later in the day. I love brunch but unless we go out, we hardly ever make it at home. Our son is the brunch cook! He makes omelets to order...bless him. He doesn't go to bed until he has chopped and prepped for the next day. And he has gotten to the stage in his life where he finally cleans up too! I found this recipe and I thought it would be a great brunch item . I might even make it! (Although I do have a fun drink that I am making that I am posting later on in the week!) This will be lighter than bagels and more fun than plain toast. It is different and filled with yummy flavors and I think it would also make a very good appetizer.

Onion Tart

Heat 2 Tbsp butter over medium-high heat. Add one thinly sliced Vidalia onion. Cook 20 minutes, stirring until onions are browned and caramelized.

Add 1/2 tsp. fresh thyme leaves and 1/4 tsp. salt.

Unfold 1 sheet puff pastry onto greased nonstick baking sheet and prick with a fork.

Bake at 400 degrees for 10 minutes. Spread onions over pastry, then top with 3/4 cup shredded Gruyere cheese.

Bake at 400 degrees for an additional 10 minutes. Remove from oven, cut into squares and serve.