• cauliflower

    From JIM WELLER@1:135/392 to RUTH HAFFLY on Wed Aug 25 22:48:00 2021

    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.

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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Fri Aug 27 21:14:23 2021
    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)
  • From JIM WELLER@1:135/392 to RUTH HAFFLY on Sat Aug 28 23:01:00 2021

    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!

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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Mon Aug 30 14:23:05 2021
    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)