Cauliflower

 

Steamed Cauliflower with mustard/mayo sauce and cheese

My friend Elise made me an amazing dinner during a very stressful day.  Salmon, homemade ice cream and this cauliflower that I had never had before, it was yummy, she is the best. 

Steam a whole cauliflower

To Steam: Place it in a steamer basket, and then place in a pot with 2 inches of water. Cover and steam. . A whole head of cauliflower will take 15 to 20 minutes to cook, but begin checking for tenderness after 12 minutes. If you don't have a steamer basket just put it in a pot

Make a mixture of 1/2 cup mayo and 1/4 cup djon mustard.

Grate 1 cup of cheese, any kind you like.

After Cauliflower has steamed spread the mayo/mustard mixture over the top and sprinkle on the cheese.  Cover pot for a couple of minutes until the cheese has melted.

Soup

Tortellini Soup - Nancy Palmer

Brown 1/2 lb sausage with 1/2 onion

add
5 cups beef broth
1/2 cup carrots
1/2 green pepper
1 (14 oz) can diced tomatoes
1 tsp. oregano
1/4 tsp red pepper flakes
1/2 tsp garlic salt
1/4 tsp pepper
1/4 tsp basil

Simmer until carrots are tender (about 20 minutes)

Add a package of cheese tortellini, turn to low and simmer for 5-10 minutes
Don't over cook

Soup

Chicken Soup - Eileen Kasteler

2 chicken breasts
olive Oil
2 T. butter
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
2 can ceam of chicken soup
1/4 cup evaporated milk OR 1/2 cup while milk or cream
5 cups chicken broth
8-12 oz uncooked egg noodles (homestyle)
Salt and pepper to taste
2 tsp nutmeg (or more to taste)

In frying pan cook chicken in a little bit of olive oil.  Remove chicken and cool enough so that you can cut into cubes.  While chicken is cooling add 2 T. butter and cook the celery, carrots, onions in butter until tender.  In a seperate pan, add the chicken broth.  Bring the broth to a boil, add the noodles and cook noodles just until tender.  Drain noodles but save the broth.  In large pot add the broth, sauteed vegetables, cubed chicken.  Stir together the cream of chicken soup with the mnilk or cream until blended.  Add to the other ingredients.  Stir in the noodles and nutmeg.  Sometimes I will add more water or broth if the soup is too thick.

Lemonade

1 cup fresh lemon juice (about 6 lemons)

1 cup sugar

5 cups water

ice

Chili Verde 

This is the best recipe I have ever made in my whole life

It is worth the effort

Ingredients

• Olive oil
• 5 cups diced onion
• 1/2 cup chopped garlic
• 1/3 cup chopped serrano peppers
• 1/3 cup chopped jalapeno peppers
• 5 pounds cubed pork shoulder
• 1 quart chicken broth
• 15 to 20 Anaheim peppers
• 12 to 15 tomatillos
• 3 tablespoons garlic powder
• 1 teaspoon freshly ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon Mexican oregano
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1/2 cup corn flour (Mesa)

Directions

In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.

Cut pork into bite size pieces. Place the pork in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.

Meanwhile, place the Anaheim peppers on a sheet pan.

Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven at 375-400 and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.

Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.

Peel and seed peppers, and then puree them with the tomatillos in a food processor. (I used my immersion blender with a little of the chicken broth) Add the puree to the pork mixture, stir, and then let simmer on low heat. Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.

In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.

Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.