Recipes

[GenXmuse]

Cauliflower Broccoli Rice Salad

Cauliflower Broccoli Rice Salad - Riced Broccoli and Riced Cauliflower unite with toasted walnuts and a simple oil and vinegar dressing. A great low carb side dish.

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 15 minutes

Cook Time 3 minutes

Total Time 18 minutes

Servings 4

Calories 188kcal

Ingredients

• 8 oz cauliflower florets
• 8 oz broccoli florets
• 1/2 cup walnut pieces, toasted (2 oz)
• 2 tbsp minced onion
• 1/4 cup chopped parsley
• 1/3 cup avocado oil (or olive oil)
• 1/4 cup Champagne vinegar (or rice vinegar)
• 1/2 tsp black pepper (start with less)
• 1/4 tsp salt (or more to taste)

Instructions

• Preheat the oven to 350 degrees F. Spread the walnut pieces on a cookie sheet and bake 10-15 minutes until fragrant and toasted. Remove the walnuts to a tea towel to cool. When cool, rub together gently but vigorously in the towel to remove the bitter skins.   
• Meanwhile, mince the onions. Chop the parsley. Pour the oil and vinegar together in a small bowl and add the onions to mellow.
• Place the cauliflower florets in a food processor and pulse until they resemble rice grains. Scrape with a silicone spatula into a serving bowl.
• Microwave instructions: Place the broccoli florets in a food processor and pulse until they resemble rice grains. Scrape with a silicone spatula into a microwaveable serving bowl with the riced cauliflower.  Stir to thoroughly blend the riced broccoli and cauliflower. Cover the bowl with cling film and microwave for 3 - 3 1/3 minutes. Remove cling film and stir.
• Pan instructions: Place a medium pan over medium heat. When hot, add enough oil to swirl and coat the bottom of the pan. Add the broccoli mixture and stir. Let cook for 30 seconds and stir again. Let cook for another 30 - 60 seconds. Remove from heat and let cool. 
• Add the chopped parsley and walnuts to the riced broccoli and mix. Add the oil and vinegar, stir to thoroughly coat the ingredients and taste. Adjust to your liking. Salt and pepper to taste. Serve immediately. Serves 4

Notes

Nutrition Facts

Cauliflower Broccoli Rice Salad

Amount Per Serving

Calories 188Calories from Fat 162

% Daily Value*

Fat 18g28%

Carbohydrates 6g2%

Fiber 3g13%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

@Zhills that chicken recipe looks delish! Looking forward to trying it. Thanks for posting. I probably try at least one recipe from our threads every week. Makes dinner planning easier with more variety. 

Next Ingredient: FROZEN BAG OF MIXED VEGETABLES 

(I have a humongous bag of mixed carrots, corn, peas and beans in the freezer right now!)

[aroc3435]

                              Chicken or Turkey a la King

3 cups cooked chicken or turkey

1/2 lb sliced button mushrooms

4 oz or more unsalted butter to saute mushrooms

10 oz can of cream of mushroom soup

1/2 of soup can of milk or cream

2 oz of jarred pimentos, drained

10 oz of frozen mixed vegetables, steamed or microwaved briefly

Dash of white pepper

Pinch of table salt

2 Tbs chopped parsley

1 & 1/2 oz of sherry (optional)

Saute the sliced mushrooms in butter over low heat and set aside.  Put chicken or turkey, soup, and milk or cream, drained pimentos, and the mixed vegetables in a large pan and heat thoroughly.

Add mushrooms, white pepper, and sherry and continue to heat through.

Serve over toast points, puff pastry shells, or cooked white rice.

Notes:  This is an approximation of my mother's recipe, which given the '50s and '60s era was usually served as a luncheon dish over toast points.  In the '80s she got "fancy" and instead used the Pepperidge Farms frozen pastry shells.  Today, I often use rice instead.

Infrequently, she would make a white sauce from scratch instead of the canned Campbell's soup.  (She worked in an office full time for over forty years.)

I have substituted canned tuna or sauteed bay scallops and added a curry powder mixture and, of course, omitted the sherry and instead add a splash of Worcestershire sauce. When I make this version I definitely serve over steamed white rice.  Basmati rice is excellent if you have it on hand.

aroc3435

Washington, DC

Next Ingredient:  CHEDDAR, PARMESAN, or STILTON CHEESE  

[walker]

Loaded Potato Soup

       (from Farmhouse Rules Show, Nancy Fuller)

6 slices bacon, chopped

2 medium yellow onions, chopped

2 cloves garlic, minced

3 tablespoons flour

salt and pepper

4 cups chicken broth

1 cup heavy cream

3 lbs. russet potatoes, chopped

1 cup sour cream

3 cups SHREDDED CHEDDAR CHEESE

4 scallions, sliced, for garnish

Set a large Dutch oven over medium-high heat.  Add bacon and cook until crispy, 6-8 minutes; remove to a plate. When cool, crumble and set aside for garnish.

Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4-5 minutes.  Add the flour and some salt and pepper; stir until combined.  Cook for 3 minutes, so the raw flour taste cooks out.  Add chicken broth and heavy cream, whisking to remove any flour lumps.  Add the potatoes and cook over medium heat until tender, about 10 minutes or longer.

With potato masher, break up cooked potatoes; this will yield a thick and chunky consistency.  Whisk in sour cream and then SHREDDED CHEDDAR CHEESE, let it melt through.

Serve garnished with crispy crumbled bacon and sliced scallions.

Serves 8.

NEXT INGREDIENT .... PIZZA SAUCE 

[walker]

Stuck on pizza sauce?......moving along.....probably repeat....easy and good.

Pizza Muffin Cups

1 (8 count) can Flaky Grands Biscuits

1 small jar PIZZA SAUCE

1 lb. ground beef 

1 small can sliced mushrooms, drained (optional)

shredded mozzarella cheese

Preheat oven to 350.  Halve biscuit layers horizontally and press into 16 greased muffin cups.  Add a spoonful of PIZZA SAUCE into each.  Add some meat and mushrooms (or any other topping of choice).  Top with cheese.  Bake for 15-20 minutes.  These freeze well.

NEXT INGREDIENT ...... CANNED TOMATOES

[GenXmuse]

Nothing Blue Ribbon worthy but my mom made this a lot when I was a kid. I still like it. 
Thank you @aroc3435 for the lovely anecdotes you include in yourr recipes. They make it so homey and personal. 

Maters and Rice

28 oz can of Diced, Crushed or Whole Tomatoes (if whole, squish with your hands)

1 cup Long Grain White Rice

1 Tablespoon Bacon Grease, optional

1/4 teaspoon Ground Pepper

1/4 teaspoon Salt

1 teaspoon Sugar, optional 

Bring everything except rice to a boil over medium heat.  Add rice when boiling..stir, cover and simmer for 15 minutes.  Stirring occasionally. If rice isn’t done cook longer, checking every minute.  It should be ready in 5 more minutes. Taste and adjust seasoning, adding a little water, if needed.  Just a hint of sweet, a pip of the pepper and a deep, rich taste of Maters. Enjoy!

Next Ingredient: OATMEAL 

[aroc3435]

@GenXmuse   Good recipe you just posted. And,as you may know, I love rice and cook it often. 

Thank you for the compliment.  I love sharing food ideas here.  Some of the recipes I share allow me to reminisce about family and friends, many long gone.

There is a wealth of good tastes and times in this recipe exchange forum.  I feel aas though we are all sitting around a communal table, swapping stories and recipes.

Hope all are headed into a good weekend and Happy Halloween and Blue Moon to all!

aroc3435

Washington, DC

[KingstonsMom]

Last ingredient Was Oatmeal

APPLE CRUMBLE

2 Granny Smith apples, peeled, cored, and cut into wedges
1⁄2 cup apple juice
4 Tbsp brown sugar
1⁄4 tsp cinnamon
1⁄4 tsp nutmeg
1 cup rolled oats
Pinch salt
2 Tbsp chilled butter, cut into small pieces
1⁄4 cup chopped almonds
Whipped cream or crème fraîche

Instructions

1. Preheat the oven to 400°F.
2. Combine the apples, apple juice, 2 tablespoons brown sugar, 1⁄8 teaspoon cinnamon, and 1⁄8 teaspoon nutmeg in a large mixing bowl.
3. In a separate bowl, combine the oats with the remaining 2 tablespoons brown sugar, 1⁄8 teaspoon cinnamon, and 1⁄8 teaspoon nutmeg, plus a good pinch of salt.
4. Add the butter and work the mixture with your fingertips until it comes together in moist clumps. Add the almonds and work them in as well.
5. Divide the apples among 4 ramekins, and top with the oatmeal-almond mixture. Bake in the middle rack of the oven for about 25 minutes, until the apples are hot and bubbling and the crumble has begun to brown. (If the topping isn't significantly brown, you can turn on the broiler for the last minute of cooking.)
6. Let cool for a few minutes. Serve with a generous dollop of whipped cream or crème fraîche.

Next Ingredient: Chicken Wings (looking for your favorite!)