I just finished reading Rules of Civility: A Novel by Amor Towles for my book club. I really enjoyed this book because it was a character novel that was set back in 1937 in New York City. From Amazon:
I roast veggies all the time. It’s a good way to use what you have left over from the week and it’s delicious and easy. While it’s a warming dish in winter, I alsoroast veggies from the garden In the summer.
So our tip for today is how to roast veggies and more importantly what other things you can do with them. My recipe is below and here is a list of things you can make with them:
* Eat as a side dish to any kind of meat, fish or poultry.
* Mix in soups to give more body and flavor
* Add to omelets, quiches, and other egg dishes (see photo for mini egg bites)
* Add to cooked rice or grains for a pilaf effect.
*Add to pastas with flavored sausage for hearty meal.
* Mix with lettuce for a cold salad.
* Mix with seasoned ground beef for a fry up. (Add Mexican, Morrocan, Indian or Italian seasonings to change the flavor)
Another tip: Freeze them. Put them in containers or ziplock bags and put them in the freezer. then when you need them, just defrost and use in one of the ways above.
So many Pinterest pins and so little time. It’s such an addicting sport. Looking at beautiful pictures of food, family and home projects makes you feel like you can do anything. Just pin them and come back later. Well I rarely come back later so I’m trying to do one Pinterest project a week. Most will be cooking but hopefully I’ll do more crafty or decorating type things too.
So #1 is the Roasted Cauliflower with Aged White Cheddar Soup from Closet Cooking . I picked this recipe because it looked delicious with the aged white cheddar and I had all the ingredients. However I wasn’t in the mood for cauliflower soup so that might be some indication why I didn’t love it. More below.
This is what the roasted cauliflower looked like. Could of eaten that on it’s own.
This is what it looked when done. I made one change because I used almond milk and cream instead of milk. I think this made it a bit sweeter.
I decided on my new Pinterest endeavor I would use a rating system that me and my son used during American Idol. Thumbs up they were going to Hollywood, Thumbs down they were going home, and Thumbs sideways they were ok and not sure.
For this rating system Thumbs up means I loved it and would make it again, Thumbs down means it was not worth my time or energy, Thumbs sideways means it was pretty good and can be doctored to my liking or has other merits that I would keep it in my recipe drawer.
Rating for Roasted Cauliflower with Aged White Cheddar Soup…….
It was good and perhaps if I was in the mood for it, I would have enjoyed it more but all in all it was a solid recipe that I would make again.
I’ve been meaning to try this for awhile now. I knew I had some raw sunflower seeds in the cupboard and so today was the day. The first time I had sunflower seed nut butter was when I bought a jar from Trader Joe’s. I thought it was the BOMB. I loved it! But it’s one of those things I tend to over do, just like peanut butter. So I don’t buy it as often.
In this recipe I used both raw seeds that I toasted in a pan and some roasted, salted seeds I got from Nutz.com. In the future I think I would just buy the salted roasted and not add any salt. It would be easier I think. Enjoy!
These low carb chocolate gelatin squares are the perfect treat that uses Great Lakes Gelatin. It’s creamy, silky, chocolate flavor is packed with protein. Only 4.2g net carbs per serving.
I didn’t know what to call this recipe. I had intended for it to be a creamy, jello-like square to munch on as a snack. But what resulted was more like a divine, chocolatey, firm mousse. This is delish! I added protein powder to increase the protein content and kept it low carb. This is definitely a keeper!
I thought this was a crazy idea when I heard about it….cheese from a nut? Or a legume? But when I tried it with my new Vitamix (which I adore) I was pleasantly surprised and now it’s constantly in my fridge. The cashews are a bit sweet and lemon juice a bit tart which balances the whole thing.
The great thing about this is that you can make it savory or sweet. With a couple drops of Vanilla Creme Stevia and a little cream it become a frosting or sweet dip. And with some herbs and spices (like garlic, sundried tomato and italian seasonings) it’s a savory dip or spread.
This photo shows it a bit looser in consistency. If you prefer it thicker, just use less water.