Pretty Edible - Cauliflower with Cheese

 

This is so easy to make. Simply cook your cauliflower whole. Make sure it will sit flat by checking it on the counter/bench. Trim the stem if necessary. Place in a pan big enough to hold it without crowding it in tightly. Add enough water to come up about half way. Add salt to taste.

After it is cooked, carefully remove it to a bowl where it will look pretty and immediately sprinkle generously with grated cheese. You may also sprinkle it with paprika or black pepper if desired. Serve hot. 

This is obviously a great side dish for a meal, but it could also be a meal for a few by itself with maybe some crackers or chips to accompany it.

Refreshing Cucumber Salad

My mom made this salad often during the summer months when the garden produced a lot of fresh vegetables. It is a light, cold, and refreshing salad for summer. These will keep for a good while in the fridge, gradually becoming more pickles than salad. I am guessing that good probiotics will develop, especially if you use raw apple cider vinegar. You may reduce the water to taste.

Cucumber Salad

2 Cucumbers, peeled and sliced
1 small onion, peeled and sliced
1/3 cup apple cider vinegar
1/3 cup water
2 Tbs. sugar

Mix all and refrigerate for about 30 minutes. Serve cold.

Crown Jewel Patties

I think I found this recipe in a magazine years ago. Sadly, I never made them and now there are several ingredients that I can't eat any more due to intolerances. I still like the idea, though. :-)  I wonder if I could make them with mashed beets and some gluten free bread crumbs. Hmmmm.


Crown Jewel Patties

In a mixing bowl beat:
1 egg
Add and mix:
1/4 C. mayonnaise
1/2 C. finely chopped onion
2 Tbl. vegetable oil
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 C. mashed cooked carrots

Add and mix thoroughly:
3 C. soft bread crumbs

(If mixture is too wet to handle, add more bread crumbs or saltine cracker crumbs. If using cracker crumbs, let stand a couple minutes or so to allow it to soak in good.)
Shape into 2 1/2-3 inch patties and coat with:

2 C. crushed cornflakes

(Crush cornflakes in small "batches" as you need them for this, to avoid crushing too many.)

Bake on a greased baking sheet for 25 minutes at 375 degrees.

Yield: 5-6 servings.

Cheesy Baked Portabellas

 

Some time back I made this simple, but elegant side for a dinner I was giving for family.  It is a little more expensive than some things, but really easy to make!

You will need:

whole portabella mushrooms
round cheese, sliced
seasonings of choice
salt to taste

Remove the stems and wash off dirt from portabella mushroom tops.  Line a cookie sheet with aluminum foil (optional) and lightly grease/oil it.  Lay the portabellas top side down on the sheet.  Bake at about 350F till they are approximately halfway done – a little of the juices should be coming out (see photo above).  (Keep an eye on it as it doesn’t take terribly long.  Sorry, I can’t give an exact time.)

Remove from oven.  Sprinkle lightly with salt and lay slices of a round cheese on top.  You can use whatever you like: Provolone, etc.  I used a Mexican melting cheese.  I had to cut the slices in half to get them to fit nicely on top. 

Then sprinkle with whatever seasoning, herbs or toppings you want.  Use your imagination.  I used French’s onion crisps and parsley here.  You could also use a number if different fresh or dried herbs, caramelized onions, seasoning blends, fully cooked bacon bits or sun dried tomatoes.  You could even make them into miniature pizzas and serve as a main dish!  Yum!  (Note: Adding more toppings may require longer cooking time, so take the portabella tops out sooner so they don’t get overdone.)

Return to the oven and finish baking just till the cheese is melted.  Serve whole, or cut in half.