This is an attempt to mimic something that we had at a restaurant.
4 cups finely chopped cauliflower
Heaping Tbsp coconut oil
2 tsp Vegeta or other vegetarian bouillon
Half can coconut cream
2 tsp lemon juice
1/2 Fresh ground black pepper
1/4 tsp white pepper
1/4 cup fresh chopped parsley
Saute cauliflower in coconut oil and Vegeta. When it’s half cooked add the coconut cream, lemon juice and pepper(s). Reduce liquid a little bit. Toss in parsley once you have turned the heat off.
This recipe is creamy but uses no cream or butter!
This recipe is still in the refinement phase which means that I may come back and adjust the amounts slightly in order to “perfect” it. Please check back as I like to try things out multiple times before calling them done.
2 lb. red skinned potatoes, cut into quarters lengthwise and the cut across to make wedges. Don’t over cook, keep them al dente!
2 lb. green beans, ends trimmed, steamed
3 good sized shallots, minced fine
1 lb. bacon (I just tried this new California bacon with no nitrites and was very happy with the flavor and quality)
1/8 cup white vinegar
3 tsp. sugar
3 tbsp. finely chopped parsley
3 tbsp. olive oil
Salt and pepper to taste
I cook the bacon, potatoes and green beans ahead. I have them in a large shallow baking dish in the oven to keep them warm while I prepare the dressing. The shallots go in the pan with the olive oil. Once the shallots are cooked clear on a medium heat add the vinegar then sugar. Pull the pan out of the oven add the dressing and mix thoroughly. Salt and pepper to taste. Cut the bacon into good sized chunks so it retains its flavor next to the dressing and only add it just before serving, same with the parsley.
Simple, fast, delicious. Goes great with soups, stews and Italian food.
Crusty sourdough bread
1/4 cup butter
1/4 cup parmesan cheese
1 tsp. garlic powder
1 tbsp. heaping) fresh chopped parsley
Either let the butter sit out to soften or cut it up with a knife and cream it with a fork. Add the other ingredients and mix. Spread on crusty sourdough and toast in the toaster oven. Looks and tastes amazing. For a treat add some fresh garlic as well.
Simple, tasty recipe and a great way to prepare spinach or kale.
One bag frozen spinach
One yellow onion, diced
2 tbsp. olive oil
1 tbsp. white balsamic vinegar
pinch ground nutmeg
1/8 tsp. crushed red pepper
salt and black pepper to taste
if you have it – 1 tsp. bacon grease
Put half the olive oil in a sautee pan on medium low (and bacon grease if you have it) and cook the onions until clear, soft and sweet. Add the bag of frozen spinach and turn heat up to medium high to melt it. Once the spinach is no longer frozen add the remaining olive oil and turn heat down to just medium. Clear a place in the center of the pan, add the vinegar and then mix it all together along with the nutmeg and crushed red pepper. Salt and black pepper to taste.
Notes:
Olive oil can be increased by using your judgement. What I go for is just a hint of a sheen and a rich, savory taste.
Crushed red pepper: careful with this one, it can be over done, especially if you’re cooking for children.
If you wanted to get really daring you could use more bacon grease, especially with kale.
I believe I got this recipe from my sister Janeen. Ingredients:
2 lb. potatoes peeled and sliced thin
2 tblsp. butter
2 tblsp. flour
1 medium shallot
2 cloves garlic
Rosemary
1/2 cup heavy cream
1-1/2 cup Gruyere divided into 2 portions
1 tsp. salt
1/2 tsp. black pepper
3/4 cup beef stock
Pre-heat oven to 350. In sauce pan on stove melt butter, add flour, garlic, shallots, rosemary, pepper, stock, salt, cream but do NOT boil. Add the first half of the cheese. Layer potatoes in a greased baking dish. Pour mixture over the potatoes, sprinkle second portion of Gruyere on top. Bake for an hour and 30 minutes or until golden brown in places and the potatoes are done when tested with a fork.
