Tuesday, May 10, 2011

Cauliflower: The ugly less tasty friend of Broccoli... or is it?

I don't like cauliflower. I don't like it steamed, boiled, roasted, or raw. I've never taken a bite of cauliflower and thought, "WOW". Last week we got the dreaded cauliflower in our bountiful basket (www.bountifulbaskets.org). My first thought was, "Ick, I may have to donate this directly to our compost bin". Then I searched and searched for a recipe that included cauliflower in some small capacity. I found one on www.allrecipes.com, it needed some serious retooling to be tasty, but I managed. We ate it for dinner and it was good, and then I had it the next morning for breakfast, and then I finished it off at lunch. When I was staring at my empty bowl I decided that I really, really liked it. When I first made the dish I wasn't planning on doing a post, so I apologize for the lack of tasty food porn.

1 C. Uncooked Instant Rice
3-4 C. Chopped Broccoli
3-4 C. Chopped Cauliflower
1/4 C. Butter
1 Chopped Onion
2 C. Sharp Cheddar
1 10.75 oz. Can of Cream of Mushroom Soup
Approximately half the soup can filled with milk
1 1/2 C. Crushed Ritz Crackers

Preheat oven to 350. Cook rice per package directions. Set aside.

Heat butter in large pan, saute the onion. Add broccoli, cauliflower and rice to the the sauteed onion, mix well. Let cook until the broccoli and tender crisp. Stir in cheese, soup, and milk, mix well.

Transfer mixture to 9x13 baking dish, top with crackers. Bake for 30 minutes.

Sunday, April 24, 2011

Sweet Potato Rolls


  • 1 (.25 ounce) package active dry yeast
  • 4 tablespoons white sugar
  • 1/2 cup canned sweet potato puree
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 3 tablespoons margarine, softened
  • 1 teaspoon salt
  • 2 eggs
  • 3 1/2 cups all-purpose flour

Dissolve yeast and 1 tablespoon sugar in the water. Let stand 5 minutes.

Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.

Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.

Bake at 375 degrees for 12-15 minutes.