Oh, no! I’m so sorry to read this. I hope the recovery is quick.
This is a simple base recipe for cauliflower mash I use on a regular basis and doctor-up depending on mood and what I have on hand. It’s good for my lower carb diet but tasty enough to be a hit with the teens.
My usual adds…
Smoked Gouda or cheddar mixed in and melted on top (any cheese would work)
Heavy cream as needed for desired consistency (to make it more a soup vs mash for your circumstances)
Bacon crumbles (you could put crispy bacon through a food processor for bacon sprinkles?)
Cooked, chopped carrots (like a Dutch Hutspot… but you may need to to puree and see if the mixed flavor works for you)
Cooked, chopped broccoli (same as above)
Drizzled with au jus
Please let me know how you like them! I have not made these yet… because no grocery stores nearby had the rice flower! Amazon just delivered a pack of mochiko. So making them tomorrow!
Non cook reporting in. My H won’t eat many things, but he has a weird obsession with clam chowder. Reading @ChoatieMom ‘s recipe I thought, Hey! I could make that! Of course with canned clams. I wouldn’t know what to do with real lol.
Told H I was making him a new surprise dinner. Received quite a skeptical look. Told him it could either be really good or terrible, but if it was terrible, we would go out to eat. I hid the ingredients from him and made him stay out of the kitchen.
Verdict? He was so surprised and he loved it! It was a hit. And easy enough that even I can make it and would again!
H made this tonight. I wasn’t sure I’d like it, but it was quite good. He marinated it overnight. I made baby bok choy–just sautéed it with some onions.
Made @DramaMama2021’s creamy mashed cauliflower tonight to have with salmon and mixed vegetables (one of DH’s childhood favorites, sigh). The consistency of the basic recipe was really good. I will make it again with smoked Gouda and bacon and again with heavy cream and carrot purée (which is one of my favorites).
I made this soup yesterday. Quite tasty. I used hot Italian sausage and omitted the red pepper flakes. Which my dh added in (aside - anyone else have a husband who wants ALL of his food to be spicy?). I also added some chopped carrots. I needed a total of 8 cups of broth (6 for cooking and 2 at the end) rather than the 6 cups (4 for cooking and 2 at the end) listed in the recipe.
Put large ice cube in tumbler
Pour two jiggers of Buffalo Trace bourbon
Pour just a dash of Rivesaltes Ambre port
Stir and let rest for a few minutes before enjoying
I’ve become a bourbon drinker and this spices things up a bit
Pheasant breasts, pounded to around 3/4 inch thick
Salt and pepper breasts
Chop fresh thyme and sprinkle on breasts
Cut 1/4 inch slices of Gruyere cheese and place on breasts
Fold breasts over on cheese and wrap in proscuitto (you may need toothpicks to get them to stay wrapped)
Roast at 350 deg until temp reaches 165 (~10-15 minutes)
I made the 5-hour Bolognese last weekend. It was great, and garnered some support on the Rate My Plate FB page. This is close to Marcella Hazan’s recipe – plus just a little S/P/G.
Mmm, that soup looks good! I saved the recipe and will give it a try soon.
Interesting about the rolled oats instead of bread crumbs - I make a very old meatloaf recipe from my husband’s grandmother that uses rolled outs instead of bread crumbs. Everyone who has had it loves it!
. Love this story!
