This is an all time favourite salad that I love to make, Marinated Vegetable Salad . It is full of fresh vegetables & can stay in the refrigerator as left-overs for several days so I make a big batch.Continue reading “Marinated Vegetable Salad”
This is the second recipe that I saw in an email the other day…this crustless cauliflower Quiche is outstanding!
Funny thing about this recipe…It is called Cauliflower “mac & cheese” casserole. The person who was eating it couldn’t find any pasta….& was wondering where it was! But there is no pasta in this recipe. The cauliflower is chopped up into bite size pieces & is used instead of pasta
I found a bag of cooked shredded chicken in my freezer from a chicken soup I made recently. Since I love chicken pot pie & shepherds pie, why not combine the two but making it healthier by omitting the pastry shell from the potpie & the potatoes from the shepherds pie? Good idea? I think so!
This recipe is inspired by a recipe that was in the Edmonton Journal several years ago. I only have the part of the paper that the recipe is on, so I do not know the original author of this recipe. My friend Joyce told me about & it has been a staple in our house ever since. I went to make it today, but didn’t have all of the ingredients so am just adapting it a bit. The original recipe was for the slow cooker with dry lentils. I am cooking mine on the stove at a slow simmer with canned lentils so the cooking time is not that long…just have to make sure the sweet potato is cooked so it will take an hour or so. Depends on how big you cut your potatoes. The flavours of this lentil stew are complex and interesting, there is curry spices & raisins which is always a delicious combination. Serve it alone or on some rice or any cooked grain you prefer. We usually just eat it as is with a bit of Naan bread or pita to scoop up the juice.
Here is the recipe ( adapted & inspired by a recipe in the Edmonton Journal )
1 tbsp oil
1 onion, chopped
2 cloves garlic,minced *** i used a squirt of garlic in a tube
2 medium size sweet potatoes, peeled & diced
1 large can of diced tomatoes & their juice
1 can lentils, drained
1 can coconut milk
1 cup water
2 tsp curry powder
1/2 tsp cumin
1 tsp ground ginger
1/2 tsp turmeric
2 tsp salt
2 cups frozen cauliflower, cut into smaller pieces if they are big
1/2 cup raisins
2 cups fresh spinach or an equivalent amount of frozen
- In a medium size saucepan, saute the chopped onion until soft
- Add the sweet potato, tomatoes, lentils, coconut milk, water & spices. ***If you are using fresh cauliflower, add it here as well
- Bring to a boil, than lower the heat to simmer.STIR OFTEN so it doesn’t stick to the bottom of the pot. Simmer until the sweet potatoes are cooked
- Add the frozen cauliflower & raisins Continue cooking until the sauce reduces & thickens up
- Add the spinach toward the end of cooking to wilt it. ***if you are using frozen spinach, continue cooking at this point until it has defrosted and is mixed throughout the stew
Wow!! This is so good. I love using cauliflower in this way!Continue reading “Cauliflower Fried Rice”
My mom used to make almost anything that was ground up into a fried delicious patty, which she called kokletin (yiddish).
The three types she would make most often were with ground beef: canned salmon: and cooked cauliflower, way before cauliflower was trendy!!!
They were always served with mashed potatoes and a variety of canned vegetables whatever was in the cupboard …no pantry in our house!
The only difference in the recipe between them was that for the salmon and the cauliflower mom would add minced dill and the ground beef she would add some garlic powder, (I doubt that mom ever minced a piece of garlic until her daughters showed her how). My DIL really liked the cauliflower ones my mom made and just today mom’s estatician Anita told me she loved them! When my mom started to need caregivers, one of the first foods she taught them to make were Kokletin
I am making the cauliflower Kokletin as a side for fish tonight, though it would be our entire meal when I was growing up!
Here is the ‘recipe’
1 head of cauliflower or a small bag of frozen cauliflower florets
1 small onion, diced into small pieces (approx 1/2 cup)
1 egg, well beaten
2 tsp minced dill
1 1/2 cups dry bread crumbs ( I use matzo meal) ***RESERVE 1/2 CUP FOR COATING THE PATTIES BEFORE FRYING
1/2 tsp salt ( or to taste)
1/4 tsp pepper (or to taste)
oil for frying
1. Cut the cauliflower into small pieces if using fresh, put into a saucepan with water to cover and boil until soft
2.Mash the cooked cauliflower with a potato masher until smooth and there are no large chunks of cauliflower left
3. Mic in the diced onion, egg, dill and bread crumbs
4. Put 1/2 cup of dry bread crumbs onto a plate to use for coating the patties before frying them
5. Heat some oil, approx 2 tbsp to start in a frying pan until hot
6. Taking a 1/4 cup measure, measure the cauliflower mixture and form into an oval shaped patty. Coat with the bread crumbs on both sides and the edges.** Use a gentle hand as the mixture is soft. ** the size of the patties really depends on your personal preference If using as the main part of a meal I would make them bigger
7. Once the cauliflower is throughly coated with the crumbs, take the back of a knife and score them a couple times on each side ( not too sure why but my mom always did this! so I do too!)
8. Fry in the hot oil letting the first side get brown before turning over. Once both sides are brown I put the patties on their side and brown the edges. (they have to lean against one another otherwise they don’t stay on their side ) Add more oil as needed .
9. Once browned all over, put onto paper towel to drain off excess oil
I follow The Nosher from the website My Jewish Learning. I find that most of their recipes really work out and are very tasty.
Cauliflower recipes are everywhere and I actually try many of them. This one has a roasted garlic tahini sauce which is different then my usual tahini sauce. The addition of the roasted garlic to the tahini sauce adds a hint of sweetness. If you are not a fan of so much garlic, just use less. The pine nuts are toasted making them especially delicious. The cauliflower is cut into 1 inch thick steaks, brushed with oil on both sides then roasted until brown. Served up with the tahini sauce and the pine nuts…garnished with chopped parsley….this is a great side dish with just about anything. I like it as is alongside a deep dark green kale salad!
I will definitely make it again.
Here is the link to the recipe from The Nosher