Hello All,
Week 5 brings us more cauliflower and cabbage. Should I confess to still having some cauliflower in my frig from last week? Below you will find several recipes from The Moosewood Cookbook by Mollie Katzen. Also, thanks to Stephen Howard for sharing some cauliflower recipes too. The links to these recipes can be found by scrolling down below the Breakaway Farms area on the right side of the blog.
CAULIFLOWER MARRANCA
about 1 hour to prepare including baking time - 5-6 servings
1 lb. mushrooms, sliced
1 lg. onion, chopped
1 lg. head cauliflower (in flower pieces)
3 c. cooked brown rice or millet
2 1/2 c. grated cheese (optional)
Juice of 1 lemon
3 cloves crushed garlic
Basil
Salt and pepper
Saute mushrooms and onion in butter with juice of one lemon. Saute cauliflower with 3 cloves garlic, basil, salt & pepper. Salt and butter the cooked brown rice or millet. Combine everything. Bake covered 1/2 hour at 350 degrees.
CAULIFLOWER CHEESE PIE
preparation & bake time is about 2 hours - servings - 9"pie
For the crust: Heat oven to 400 degrees
2 cups packed grated raw potato
1/2 teaspoon salt
1 egg beaten
1/4 cup grated onion
Set the freshly grated potato in a colander over a bowl. Salt it & leave for 10 minutes. Squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9" pie pan, building up the side of the crust with lightly flowered fingers. Bake for 40 to 45 minutes until browned. After the first 30 minutes brush the crust with a little oil to crispen it.
For the filling: Turn oven down to 375 degrees
1 heaping cup grated cheddar cheese
1 medium cauliflower, broken into small florets
1 medium clove crushed garlic
1 cup chopped onion
3 Tbs butter
dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs, 1/4 cup milk & black pepper (beaten together)
paprika
Saute onions & garlic, lightly salted, in butter for 5 minutes. Add herbs & cauliflower & cook covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the custard over & dust with parika. Bake 35-40 minutes until set.
SATYAMMA'S FAMOUS CAULIFLOWER CURRY
begin cooking some rice around the same time you begin preparing the recipe
40 minutes to prepare - 4 to 6 servings
1/2 grated, unsweetened coconut
2 Tbs. toasted sesame seeds
2 Tbs. toasted cumin seeds
optional: 2 Tbs. white poppyseeds
1/2 tsp ground cloves
2 cloves garlic
1 1/2 grated ginger root
2 Tbs. shelled roasted peanuts
1/2 tsp turmeric
1/4 tsp cayenne
1 tsp salt
1 1/2 cups chopped onion
1 medium cauliflower in pieces
juice of 1/2 lemon
2-3 Tbs oil or butter for frying
*Puree in blender the first 10 ingredients. Add enough water so the blender can work. Reduce to a homogeneous mixture.
*Fry the onions until translucent. Add cauliflower & mix. Add salt.
*Add blended mixture & cook covered on low heat until cauliflower is tender, stirring every few minutes. Additional water (or orange juice) may be added.
*Add lemon juice & cook a few minutes more. Adjust for salt.
*Serve over rice
NUTTY COLESLAW SALAD
16 oz bag of cabbage (about 1 small head of cabbage)
2 packages of beef ramen noodles
2 bunches of scallions (sliced thinly)
1 cup salted sunflower seeds
1 cup of toasted sliced almonds
Break up the Ramen noodles and mix all of above together. Add the dressing about 10-15 minutes prior to serving.
Dressing:
1/2 cup of veggie oil
1/2 cup of vinegar (I use rice wine vinegar or white wine vinegar)
1/2 cup of sugar
2 seasoning packages from the Ramen noodles
CABBAGE SALAD WITH BLUE CHEESE
depending on number of servings desired
shred 1/2 or a whole cabbage into pieces
blue cheese crumbles
blue cheese dressing
may add bacon sprinkles
may add sliced avocado
Week 5 brings us more cauliflower and cabbage. Should I confess to still having some cauliflower in my frig from last week? Below you will find several recipes from The Moosewood Cookbook by Mollie Katzen. Also, thanks to Stephen Howard for sharing some cauliflower recipes too. The links to these recipes can be found by scrolling down below the Breakaway Farms area on the right side of the blog.
CAULIFLOWER MARRANCA
about 1 hour to prepare including baking time - 5-6 servings
1 lb. mushrooms, sliced
1 lg. onion, chopped
1 lg. head cauliflower (in flower pieces)
3 c. cooked brown rice or millet
2 1/2 c. grated cheese (optional)
Juice of 1 lemon
3 cloves crushed garlic
Basil
Salt and pepper
Saute mushrooms and onion in butter with juice of one lemon. Saute cauliflower with 3 cloves garlic, basil, salt & pepper. Salt and butter the cooked brown rice or millet. Combine everything. Bake covered 1/2 hour at 350 degrees.
CAULIFLOWER CHEESE PIE
preparation & bake time is about 2 hours - servings - 9"pie
For the crust: Heat oven to 400 degrees
2 cups packed grated raw potato
1/2 teaspoon salt
1 egg beaten
1/4 cup grated onion
Set the freshly grated potato in a colander over a bowl. Salt it & leave for 10 minutes. Squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9" pie pan, building up the side of the crust with lightly flowered fingers. Bake for 40 to 45 minutes until browned. After the first 30 minutes brush the crust with a little oil to crispen it.
For the filling: Turn oven down to 375 degrees
1 heaping cup grated cheddar cheese
1 medium cauliflower, broken into small florets
1 medium clove crushed garlic
1 cup chopped onion
3 Tbs butter
dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs, 1/4 cup milk & black pepper (beaten together)
paprika
Saute onions & garlic, lightly salted, in butter for 5 minutes. Add herbs & cauliflower & cook covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the custard over & dust with parika. Bake 35-40 minutes until set.
SATYAMMA'S FAMOUS CAULIFLOWER CURRY
begin cooking some rice around the same time you begin preparing the recipe
40 minutes to prepare - 4 to 6 servings
1/2 grated, unsweetened coconut
2 Tbs. toasted sesame seeds
2 Tbs. toasted cumin seeds
optional: 2 Tbs. white poppyseeds
1/2 tsp ground cloves
2 cloves garlic
1 1/2 grated ginger root
2 Tbs. shelled roasted peanuts
1/2 tsp turmeric
1/4 tsp cayenne
1 tsp salt
1 1/2 cups chopped onion
1 medium cauliflower in pieces
juice of 1/2 lemon
2-3 Tbs oil or butter for frying
*Puree in blender the first 10 ingredients. Add enough water so the blender can work. Reduce to a homogeneous mixture.
*Fry the onions until translucent. Add cauliflower & mix. Add salt.
*Add blended mixture & cook covered on low heat until cauliflower is tender, stirring every few minutes. Additional water (or orange juice) may be added.
*Add lemon juice & cook a few minutes more. Adjust for salt.
*Serve over rice
NUTTY COLESLAW SALAD
16 oz bag of cabbage (about 1 small head of cabbage)
2 packages of beef ramen noodles
2 bunches of scallions (sliced thinly)
1 cup salted sunflower seeds
1 cup of toasted sliced almonds
Break up the Ramen noodles and mix all of above together. Add the dressing about 10-15 minutes prior to serving.
Dressing:
1/2 cup of veggie oil
1/2 cup of vinegar (I use rice wine vinegar or white wine vinegar)
1/2 cup of sugar
2 seasoning packages from the Ramen noodles
CABBAGE SALAD WITH BLUE CHEESE
depending on number of servings desired
shred 1/2 or a whole cabbage into pieces
blue cheese crumbles
blue cheese dressing
may add bacon sprinkles
may add sliced avocado
No comments:
Post a Comment