Potato Lovers Can Have it a Different Way

1Peel potatoes if desired

Peel potatoes or leave the skin on. Up to you.

2Cauliflower and potatoes

Break the cauliflower head into florets with a knife or by hand.

3Steam togther with salt

Steam on the stove together with salting to your taste and need.

4Mash with butter and pepper

Transfer hot into a bowl and add milk, egg, butter and pepper. Do not worry about the egg, it will poach in the hot mixture but it is necessary to keep the vegetable together and for a better taste.

Simple and really easy.

1 head of cauliflower sectioned into florets.

2 potatoes peeled (or not) diced (optional)

2 Tbsp butter

1/4 cup milk

1 egg

salt and pepper to taste

 

Steam cauliflower and potatoes together with salt.

Place hot vegetables in a bowl.

Add egg, butter and milk with pepper.

Mash with emersion blender or by hand.

 

If you want an even more weight loss recipe, eliminate the potatoes and have the cauliflower mash. It is a great alternative for mash potato lovers. 

 

Even my grandson who is 16 could not recognize the difference and gobbled it up.

 

Buon appetito!

Tuesday Mornings: Scones and Biscotti Always Better with Friends

Everything tastes better with friends. Cooking or baking for friends makes it less of a chore or a duty, it becomes a joy to share. Tuesday Mornings is a time for friends and we get together and drink coffee, tea, water, whatever, eat some good foods and work on projects individually. It is a time to share experiences, joy and pleasures and sometimes pain and sorrow. My Tuesday Mornings is a life saver from ennui and stress.

Biscotti and Scones

Today’s offering from Tuesday Mornings:

Pre-heat oven to 425F
Makes 12

2 cup flour
¼ cup sugar
1 Tbsp baking powder
½ tsp salt
2 tsp lemon or orange zest or peel diced
6 Tbsp butter
½ cup currants or cranberries or craisins
¾ cup sour cream

In a food processor:
1- Place flour, sugar, baking powder, salt, orange zest or peel and butter.
2- Pulse 7-8 times until mixed well.
3- Add dried fruit and sour cream.
4- Pulse a few more seconds until mixed.
5- Remove and divide in half.
6- Place in plastic wrap and roll into circle.
7- Peel off plastic and cut into 6 wedges.
8- Place on parchment paper covered cookie sheet.
9- Bake 15-18 minutes.

Important note: Even if they do not look “done” after 18 minutes do not be tempted to bake them further. They will be perfect.

On another note, I have a tendency to keep useful things for future use. Near future. In my refrigerator is a bag of orange peels. When I need an orange sauce or syrup, when I need some orange zest or taste, I use those peels.

Below is what I used for the scones for today:

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Carefully remove pulp from the orange skin if you wish.

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Look for black spots or damaged skin and remove then slice thin.

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Turn sliced peels and dice to bits.

Quiche Chie Sonia

Quiche

Chie Sonia girl small

Preheat oven to 425 degrees

4 eggs
2 cups milk
1 cup Bisquick
¼ tsp pepper
Pinch cayenne pepper
2 Tbsp diced onion
3 cloves garlic mashed
1 cup ham, diced
1 cup shredded mozzarella
1 cup shredded cheddar cheese
¼ cup Parmesan cheese

  1. Whisk eggs, milk, Bisquick, pepper and cayenne pepper together and set aside.
  2. Spread onions and garlic on the bottom of the dish you are using. I use a pie dish, round or square does not matter.
  3. Brown ham and spread on top of onions and garlic.
  4. Add Mozarella, Cheddar and Parmesan.
  5. Pour whisked ingredients to top the dish.
  6. Bake at 425 degrees for 20 minutes then reduce heat to 350. When pierced with a sharp knife, the knife comes out clean. The top will brown.

PS. Instead of ham, I sometimes use 5 slices of bacon cooked and crumbled or Italian cold cuts.

Buon appetito!

When You Want It Perfect Do It Yourself

Shrimp Bisque Demitasse.JPG

“You never ever get rid of anything,” says my daughter Nadya, all the time.

It is true if I can conceive of using whatever could be thrown out. I use raw shrimp for my recipes and I keep the raw peels. I double bag and freeze them for the time I need and want a seafood broth.

Here is a recipe I made this afternoon. My husband does not care for cream soups much so I devised a way to eliminate the dairy part of it and used coconut milk.

I hope you enjoy this as much as we did.

Bel Hanna Wel Sheffa

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-Shrimp Broth
- 6 cups water
- 1 large onion
- Peels of 2 lbs shrimp
- 1/2 tsp ground nutmeg
- 1 tsp paprika
- 1 tsp old bay
- 1/2 tsp salt
- 1 tsp pepper

- Bisque
- 2 Tbsp tomato paste
- 2 Tbsp olive oil
- 3 Tbsp butter
- 2 Tbsp flour
- 1 can coconut milk

.Directions:

-Broth:
1- In a large pot, boil in the 6 cups of water, the onion, shrimp peels, nutmeg, paprika, old bay, salt and pepper.

2- Bring to a boil and simmer for 20 minutes.

3- Add tomato paste and whisk. Simmer another 10 minutes then remove from heat.

4- Pour the broth through a sieve and discard the solids.

5- Makes approximately 4 cups of broth. Set broth aside.

Bisque:

6- In the same pot, melt butter and add olive oil and heat on medium heat.

7- Add flour and whisk vigorously to fry the flour without burning it.

8- Add 4 cups of broth while whisking to avoid lumps.

9- When thickened, add tomato paste and whisk the paste in thoroughly.

10- Simmer on low heat for ten more minutes and remove from heat.