Quoting Ruth Haffly to Dale Shipp <=-

Steve doesn't like caulifower that much if it's plain but is
more willing to eat it if I put a cheese sauce on it. Even some
grated Parm will make a difference

Boiled and plain is boring. Two favourite ways to do it at my house:

-1- oven roasted with olive oil, balsamic vinegar and black pepper
until the tips are starting to blacken, say 425 F for about 25
minutes.

-2- steamed with broccoli, zucchini and straight neck yellow summer
squash served hot and leftovers dressed with a vinaigrette and
served cold.



Cheers

Jim


... Food is more than body fuel.

___ Blue Wave/QWK v2.20
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Hi Jim,

Steve doesn't like caulifower that much if it's plain but is
more willing to eat it if I put a cheese sauce on it. Even some
grated Parm will make a difference

Boiled and plain is boring. Two favourite ways to do it at my house:

-1- oven roasted with olive oil, balsamic vinegar and black pepper
until the tips are starting to blacken, say 425 F for about 25
minutes.

Now that sounds interesting, somewhat similar to how I've done brussels sprouts.

-2- steamed with broccoli, zucchini and straight neck yellow summer
squash served hot and leftovers dressed with a vinaigrette and
served cold.

We've had a spell of temps in the mid to upper 90s with feels like temps
in the low 100s the past 10 days or so; this would be good eating.
Wegman's had a big heap of cauliflower tonight but I didn't pick any up;
maybe I should go back and get some to do this.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

(cauliflower) oven roasted with olive oil, balsamic vinegar

Now that sounds interesting, somewhat similar to how I've done
brussels sprouts.

It's a lovely treatment for all kinds of green vegetables including
broccoli, asparagus and green beans.

broccoli, zucchini and straight neck yellow summer squash
steamed [...] dressed with a vinaigrette and served cold.

We've had a spell of temps in the mid to upper 90s with feels like
temps in the low 100s the past 10 days or so; this would be good
eating.

Yeah, it's a great hot weather dish, sort of a version of vegetables
a la Grecque.

---------- Recipe via Meal-Master (tm) v8.06

Title: Middle Eastern Lamb And Courgette Gratin
Categories: Lamb, Middle east, Cheese, Pasta
Yield: 4 Servings

1 Onion; sliced
2 Garlic cloves; minced
3 tb Olive oil
1/4 ts Ground cinnamon
1/4 ts Allspice
300 g Minced lamb
397 g Can chopped tomatoes
300 g Courgettes; sliced
175 g Conchiglie
50 g Parmesan cheese; grated
Salt and pepper

Preheat the oven to Gas Mark 6/200 C/400 F. Fry the onion and
garlic in the oil for 5 minutes. Add the spices and cook for 1
minute. Add the lamb and cook for 5 minutes. Add the tomatoes and
courgettes and season. Simmer for 10 minutes.

Cook the pasta in boiling salted water, according to the packet
instructions. Drain. Mix the pasta with the meat mixture and
transfer to a 1.2 litre greased ovenproof dish.

Sprinkle with the grated parmesan. Bake in the oven for 10
minutes. Brown under a hot grill for 2-3 minuets before serving.

-----


Cheers

Jim


... You can't caramelize a burger no matter what any TV chef tells you!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

(cauliflower) oven roasted with olive oil, balsamic vinegar

Now that sounds interesting, somewhat similar to how I've done
brussels sprouts.

It's a lovely treatment for all kinds of green vegetables including broccoli, asparagus and green beans.

Sounds like a winner in my book.

broccoli, zucchini and straight neck yellow summer squash
steamed [...] dressed with a vinaigrette and served cold.

We've had a spell of temps in the mid to upper 90s with feels like
temps in the low 100s the past 10 days or so; this would be good
eating.

Yeah, it's a great hot weather dish, sort of a version of vegetables
a la Grecque.

I'll consider it for after we get home from our next trip. Right now I'm
trying to use up the fresh veggies we have on hand as we're leaving
later this week. This time we're heading north, to upstate NY to visit
Steve's family.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It isn't hard to meet expenses...they're everywhere!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)