Well, my husband doesn't like chicken. There are so many ways to prepare chicken, and I should have figure out a long time ago to substitute cauliflower for chicken. How many times have you seen fried cauliflower and wondered if it were cauliflower or chicken?
Friday nights are good nights for "fun" meals, and I made these buffalo cauliflower "wings" last Friday. They were delicious. The taste is just right. I didn't have gluten free flour, so I used regular. If you taste the sauce alone, it tastes too strong, but baked into the cauliflower, it is just right.
Monday, January 11, 2016
A Festive Side Dish
Our neighbor was preparing this beautiful side dish when we stopped for a Pre-Thanksgiving glass of wine. It looked pretty as she was preparing it, and it looks even better when cooked. The brussels sprouts, squash, cranberries, and pecans provide contrast in textures with each other. The salty brussels sprouts go nicely with the soft and sweet squash. The pecans provide needed crunch.
We made this for Thanksgiving and Christmas, and everyone enjoyed it.
We made this for Thanksgiving and Christmas, and everyone enjoyed it.
Good Salad
We have enjoyed brussels sprouts salads for Thanksgiving and Christmas, and this is one that we made for both Thanksgiving and Christmas Eve. Chopped brussels sprouts mixed with bacon and pomegranate seeds were delicious. It is crispy, tart, and sweet. I added dried cranberries the second time, and it was delicious.
More Biscotti
I've been cooking a lot, and really need to document the recipes that I like. In particular, I've been making a lot more meals with a vegetable focus. Some of them are a lot of work, and some are worth the work. I really want to remember them.
This chocolate biscotti doesn't use a lot of sugar, but has a nice chocolatey taste.
Chocolate biscotti
1/2 c almonds, chopped in blender
2 Reese's cups, chopped in blender
3/4 c sugar
2 eggs
2 T coffee
2 c and 2 T flour
1/3 c cocoa
1 1/2 t baking powder
1/4 t salt
1/3 c mini chocolate chips
Toast almonds before chopping in blender for about 8 to 10 minutes in 350 oven. Cream butter and sugar, and add eggs. Mix in coffee. Add dry ingredients. Add chips, almonds, and Reese's cups.
Form into 3 small loaves.
Bake at 325 for 25 minutes. Let cool. Slice and bake for 10 more minutes.
This recipe is ok. It has a dark chocolate look, but the taste is not as intense as I would expect.
This chocolate biscotti doesn't use a lot of sugar, but has a nice chocolatey taste.
Chocolate biscotti
1/2 c almonds, chopped in blender
2 Reese's cups, chopped in blender
3/4 c sugar
2 eggs
2 T coffee
2 c and 2 T flour
1/3 c cocoa
1 1/2 t baking powder
1/4 t salt
1/3 c mini chocolate chips
Toast almonds before chopping in blender for about 8 to 10 minutes in 350 oven. Cream butter and sugar, and add eggs. Mix in coffee. Add dry ingredients. Add chips, almonds, and Reese's cups.
Form into 3 small loaves.
Bake at 325 for 25 minutes. Let cool. Slice and bake for 10 more minutes.
This recipe is ok. It has a dark chocolate look, but the taste is not as intense as I would expect.
Friday, March 13, 2015
Chocolate Chip Biscotti
I didn't like the texture of the chocolate biscotti I was trying, and wanted to try some with chocolate chips. This recipe from Giada turned out really well. I mixed some semisweet mini chips with some milk chocolate mini kisses. The texture was good, and I like the flavor of the anise in the cookies.
If I drizzle them, I will use milk chocolate.
These are a keeper.
If I drizzle them, I will use milk chocolate.
These are a keeper.
Sunday, March 1, 2015
Pasta Puttanesca
When we were in Italy, we were fortunate to have a cooking lesson at a the home of Chicca, an architect and really good cook.
We made our meal that night, and every item was delicious. I also have her cookbook, and one of my favorites from her cookbook is Pasta Puttanesca. It is easy and really flavorful.
When my son and future DIL were here at Christmastime, they made this. It was so good. I tried it, and it turned out well for me, too.
1 lb spaghetti
1/2 c capers, rinsed
3 c black olives
3 garlic cloves
1/3 c olive oil
1 1/2 lbs tomato sauce
1/2 c fresh parsley leaves, finely chopped
1/2 t chili flakes
Saute olives, capers, garlic, and chili flakes in olive oil. Add sauce and cook for 15 minutes until sauce thickens.
Cook spaghetti, and when al dente, add it to sauce. Cook for another two minutes, sprinkle with parsley, and serve.
We made our meal that night, and every item was delicious. I also have her cookbook, and one of my favorites from her cookbook is Pasta Puttanesca. It is easy and really flavorful.
When my son and future DIL were here at Christmastime, they made this. It was so good. I tried it, and it turned out well for me, too.
1 lb spaghetti
1/2 c capers, rinsed
3 c black olives
3 garlic cloves
1/3 c olive oil
1 1/2 lbs tomato sauce
1/2 c fresh parsley leaves, finely chopped
1/2 t chili flakes
Saute olives, capers, garlic, and chili flakes in olive oil. Add sauce and cook for 15 minutes until sauce thickens.
Cook spaghetti, and when al dente, add it to sauce. Cook for another two minutes, sprinkle with parsley, and serve.
Cherry Almond Biscotti
Big B loves biscotti, and all Italian sweets. One of his clients at work offered him a biscotti recipe, and here it is:
Preheat oven to 350.
Ingredients:
1/2 c butter, softened
1/2 c Crisco
1 3/4 c sugar
1/2 t salt
2 t baking powder
1 cup maraschino cherries
5 eggs
2 t anise extract
5 1/2 c flour
1/2 c sliced almonds
In a large bowl, cream butter, Crisco, and sugar. Add in eggs and anise, and set bowl aside.
Mix in a separate bowl 4 c of flour, slat, and baking powder.
Add this to the liquids, mix well, and then add 1 1/2 more cups of flour.
Mix well, then add cherries and almonds. Mix together.
Shape into two loaves. Bake for 30 minutes.
Slice into approximately 1" slices, and bake at 300 for 10 more minutes on each side.
This is a very pretty biscotti. It takes on a pink color from the maraschino cherries. The texture is good, and it holds together well for slicing. I might drizzle it with white chocolate for company, but it is delicious the way it is.
Preheat oven to 350.
Ingredients:
1/2 c butter, softened
1/2 c Crisco
1 3/4 c sugar
1/2 t salt
2 t baking powder
1 cup maraschino cherries
5 eggs
2 t anise extract
5 1/2 c flour
1/2 c sliced almonds
In a large bowl, cream butter, Crisco, and sugar. Add in eggs and anise, and set bowl aside.
Mix in a separate bowl 4 c of flour, slat, and baking powder.
Add this to the liquids, mix well, and then add 1 1/2 more cups of flour.
Mix well, then add cherries and almonds. Mix together.
Shape into two loaves. Bake for 30 minutes.
Slice into approximately 1" slices, and bake at 300 for 10 more minutes on each side.
This is a very pretty biscotti. It takes on a pink color from the maraschino cherries. The texture is good, and it holds together well for slicing. I might drizzle it with white chocolate for company, but it is delicious the way it is.
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