Creamy Cauliflower Puree
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup buttermilk or equivalent buttermilk powder
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Snipped fresh chives for garnish
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes).
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
4 servings, 3/4 cup each
Here is a great side dish recipe.
I will write it as is printed then put my notes/difference I have done over time to tweak the flavor profile. I have made this many, many, many times and often have a large helping to serve myself as a main dish vs a side dish as intended.
Carrots Au Gratin
Source: Faith Gregory, Hamilton Ohio
Published by: Goose Berry Patch 2004
What author says: "For individual servings, spoon into gratin dishes before baking."
2 Cups carrots, thinly sliced
1/4 Cup onions, minced
1/2 Cup of water
1/4 Cup plus 3 TBSP of butter divided
1/4 Cup All purpose Flour
1 1/2 Cups of milk
1/3 Cup shredded Cheddar cheese
1 TBSP Dried Parsley or 1/4 cup fresh
2 Cups Round Buttery crackers, crushed(=one sleeve of Ritz type cracker)
Heat carrots and onions in water until tender; drain. Add 1/4 cup butter and flour; stir in milk, heating until thickened. Remove from heat. add cheese and parsley. Pour into a 13X9 inch baking pan(about 3L). Set aside. Mix remaining butter with cracker crumbs; sprinkle over top. Bake at 370 degrees Farenheit for 20 minutes.
My notes: I added 1 tsp of dried mustard powder, I doubled the cheese to make it more of a meal. Also a 3qt casserole dish is way too large for the amount product to bake. I use a 2qt square pyrex dish(9X9 inch) or any other 2 quart size is better suited for the amount of product to be baked. No change in baking time or temperature.
Very addictive and delicious.
Here is a favorite and oh so tasty casserole recipe. I'll write it as printed then at the end tell you what I did differently to get slightly better results.
I actually have 2 Carrot recipes I will share, but my favorite one for now.
It is a complete vegetarian meal. The other is a side dish
Source: 365 Easy Casserole Recipes
Published by Cookbook Resouces LLC 2008
Sunshine On the Table
Author's comment: "This is absolutely the prettiest casserole you will ever put on your table. It's not only pretty but very tasty as well. Delicious, delectable, savory, appetizing, classic and elegant. You will never want a simple buttered carrot again"
2 1/2 cups(275g) carrots, finely shredded
2 cups( 310g) cooked rice
2 eggs, beaten
2 cups(265g) shredded cheese, cheddar
1 can (15 oz) creamed corn(425g)
1/4 cup(60 ml) half and half cream
2 TBSP(30g) butter, melted
2 TBSP(10g) dried minced onion
1. Preheat oven to 350 Farenheit(175C).
2. Combine all ingredients and 1/2 tsp(2ml) of each salt and pepper in a large bowl.
3. Spoon into a sprayed 3quart(3L)baking dish.
4. Bake uncovered for 40 minutes or until set.
What I did differently: I used cooked Brown Rice vs. the White Rice in the recipe and used only
1 cup of the rice instead of the 2 cups called for
I used 2 TBSP of Olive Oil vs. the butter
I used regular milk vs. Half and Half Cream
I used one can of regular corn(now I use frozen) vs. Creamed Corn
I added 1 cup of lowfat cottage cheese to boost the protein value.
There you have it. Sorry not for Vegans and cannot adjust to make Vegan(unless you know how).
The ingredient list is very simple, but trust me it IS very tasty. I think I added more pepper as well. Its been a while since I made.
Notes: they sell precooked brown rice at Costco and Trader Joe's. The cooked carrot flavor really comes through.
These veggies have lots of flavor but just a bit of fat. Prepare the dish early in the day; the flavors only get better.
For the marinade:
1/4 cup red-wine vinegar
1/4 cup olive oil
1 tablespoon each Dijon mustard, minced garlic and fresh rosemary
Salt and pepper, to taste
1 Japanese eggplant, cut in 1-inch pieces
2 red bell peppers, cut into 1 1/2-inch pieces
1 each zucchini and yellow squash, cut into 1/2-inch pieces
4 ripe plum tomatoes, halved
2 small red onions, quartered
1/4 cup chopped fresh parsley
Combine marinade ingredients in a bowl; toss with the vegetables. Let rest for 3 hours. Reserving the marinade in the bowl, thread like vegetables on 12-inch skewers, leaving 1/2-inch space between them. Cook skewers over hot coals, 3 inches from the heat source, for about 3 to 5 minutes on all sides, turning carefully. Slide the hot, cooked vegetables off the skewers into the marinade and toss; then toss with the parsley. Serve at room temperature.
Serves 8. Per serving: 110 calories, 11g carbohydrate, 2g protein, 7g fat, no cholesterol.
- Between 1 tablespoon plus 2 teaspoons to 3 tablespoons vegetable oil (mustard oil preferred)
- 450 grams / 1 pound potatoes (about 4 medium) cut into 2.5 centimeter / 1 inch cubes
- 2 whole dried red chillies
- 1/2 teaspoon asafoetida powder
- 3 tablespoons fresh ginger, peeled and minced
- 1 green chilli, seeded and chopped
- 2 teaspoon ground cumin
- A dash of red chilli powder or cayenne (or to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup water
- 1 teaspoon tamarind concentrate
Add 1 tablespoon oil to the skillet and heat over medium low heat. Fry red chillies until they darken. Sprinkle asafoetida onto the chillies. Add ginger, green chilli, cumin, red pepper, salt and sugar and stir a few times. Stir in the potatoes. Add water and simmer, covered until potatoes are tender but still hold their shape, 15-20 minutes. Add tamarind and stir gently to mix in with the potatoes.
Remove from heat and let stand covered for 10 minutes to develop the flavours. Garnish with coriander to serve.
This is my absolute favorite recipe for fresh spinach.
Wilted Garlic Spinach w/ Bacon
Add ½ of a large sweet onion and 2 cloves crushed garlic. Saute’ lightly. Add ¼ red wine vinegar and the juice of ½ of a lemon.
Add spinach and put a lid on it for a minute to wilt. Serve with salt and pepper immediately.Cook several pieces of good quality, smoked bacon, cut into 1” pieces in 1 T extra virgin olive oil. Remove.
This sounds like it would be really bizarre - but it's really good....try it!
Broccoli, Bacon, Pecans and Green Onions
Fry bacon until crispy. Remove and save. Lightly steam broccoli florets. Add pecans and green onions (sliced) to bacon grease and fry lightly. Re-add bacon and broccoli and stir until warm. Serve immediately.
yellow squash - sliced into 1/4 or 1/2" rounds
green zuchinni - sliced into 1/4 or 1/2" diagonal slices
mushrooms-- I use small white ones & 1/4 them
sweet onion -- cut into bite sized chunks
green onion -- cut into 2" diagonal pieces
broccoli --broken into small floretts
cauliflower - broken into small floretts
carrot - sliced diagonally - 1/4" thick
celery - cut into 3/4" pieces
Shredded Mozzarella cheese
Shredded Cheddar cheese
Grated Parmesan cheese
Salt & pepper & garlic powder to taste
Amounts of veggies can vary depending on your preference. I usually make about 3 cups total of veggies and use 1 cup of each Mozarella and Cheddar, and about 1/4 cup of Parmesan, for that amount of veggies.
Saute’ veggies slightly in a small amount of extra virgin olive oil and a small amount of butter. Add veggies, starting with carrots, then adding mushrooms, broccoli & cauliflower, squashes, onion and celery. Don't over cook the veggies - you want them to be slightly crisp.....(or at least that's how I like them).
Add cheeses that have been sprinkled with salt, pepper, garlic powder and heat in either an oven or microwave just until cheeses melt. Serve immediately.
2 cups rice, cooked
21 ounces cream of mushroom soup
American cheese, sliced
salt, to taste
Mix cooked broccoli, rice, cream of mushroom soup and salt together.
Spread mixture in a 9 x 13 pan. Arrange sliced cheese on top of mixture.
Bake at 350 F until cheese melts.
This is an old, typical dish from Naples, Italy: "Potato Pie":
2 1/2 lb. potatoes
6 oz. ham, chopped
8 oz. fresh mozzarella cheese, cubed
2 oz. grated parmesan cheese
4 oz. butter
1 cup milk
Hard-boil 2 eggs, peel and cut into wdges. Boil the potatoes in their jackets, peel and put through a ricer. In a mixing bowl combine 2 raw eggs, the butter, Parmesan cheese and a dash of pepper, mix well adding the milk a little at the time. Add the ham. Greese a baking dish with butter and sprinkle with bread crumbs, spread half the potato mixture and smooth it well.
Top with the egg wedges and the mozzarella cheese, cover with the remaining potato mixture and smooth the surface.
Top with a dusting of bread crumbs and dabs of butter and bake at 350 F. until a golden crust is formed.
Giuliana aka Princess Little Rock
4 large carrots, 4 large parsnips, 0.5 tsp salt, 1 tsp brown sugar, 2 tble butter, salt to taste
Peel both the parsnips and carrots. Cut the parsnips into 2-3 in pieces and the carrots into pennies. Combine everything into a pot/pan and cook down stirring constantly. The veggies create thier own juices to cook in and make a fantastic glaze. You could also put the veggies into a sauce pan with the sugar and salt, cover and cook until tender about 30-40 min. Drain and dot with butter.
I've always done it the first method. Takes alot shorter cook time but it takes a bit more endurance to sit there and stir constantly which you have to do or it'll burn. I've made this for Thanksgiving for the past two years for my friends and it's always a hit! Enjoy!
Sauteed Turnip Tops - Neapolitan style, of course!
3 lbs. turnip tops (uncleaned), 1/2 cup olive oil, 2 gloves garlic, hot red pepper, salt.
Wash and dry the greens. In a skillet, saute' the garlic and a pinch of hot red pepper in olive oil, add salt to cook. Add the greens, covered over a low flame, stirring occasionally. When they are nearly tender, uncover and continue cooking until the water released by the turnip tops has evaporated completely.
Sauted turnip tops are an ideal side dish to serve with pork, especially chops, and sauges. Besides, they're very inexpensive!
Giuliana aka Piccola Roccia