Quick and Easy Baked Cauliflower
November 8, 2008
Quick and Easy Baked Cauliflower
What You Need:
1 head of cauliflower
1 tbsp. lemon juice
2 tsp. sea salt
1 C mayonnaise
1 1/2 tbsp. yellow mustard
1 tsp. dry mustard
1 (4 oz.) pkg. sharp Cheddar cheese, shredded
How to Make It:
Place the cauliflower head, flower side down, in a large saucepan.
Cover the cauliflower with water to just over the top.
Add the lemon juice and salt throughout the water.
Place the saucepan on high heat and bring to a rapid boil.
Boil the cauliflower 10 minutes.
Turn the head of cauliflower over and continue boiling an additional 10 minutes.
Drain the cauliflower well.
Mix the mayonnaise, yellow mustard and dry mustard together in a mixing bowl.
Bring the oven temperature up to 375 degrees.
Place the head of cauliflower, stalk down, in a glass baking dish.
Pour the sauce over the cauliflower.
Sprinkle the cheese over the top.
Bake 10 minutes or until all the cheese has completely melted.
6 Servings
This is one of the easiest cauliflower dishes to make. Sprinkle the top of the casserole with paprika and parsley before serving for a festive dish.
Creamy Broccoli Bake
November 8, 2008
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Creamy Broccoli Bake
What You Need:
2 free range eggs
1 onion, chopped
2 tbsp. butter, melted
1/2 C mayonnaise
1 (4 oz.) pkg. Swiss cheese, shredded
1 (4 oz.) pkg. Cheddar cheese, shredded
1 (10.75 oz.) can organic cream of mushroom soup
1 (16 oz.) pkg. frozen broccoli cuts, thawed
1 (10 oz.) pkg. frozen broccoli chopped, thawed
1/4 C bread crumbs
How to Make It:
Place the eggs in a large mixing bowl and beat lightly with a fork.
Add the onion to the eggs and stir slightly.
Add the butter and mayonnaise and stir to blend together.
Dump the two cheeses into the mixture.
Add the soup, undiluted, to the mixture and blend with a rubber spatula until combined well.
Fold in the both pkgs. of broccoli being sure they are covered well with the mixture.
Bring the oven temperature up to 400 degrees.
Spray a small casserole dish with a non stick cooking spray.
Spread the broccoli mixture evenly into the prepared casserole dish.
Sprinkle the top with the bread crumbs.
Bake 35 minutes or until the casserole is heated all the way through.
8 Servings
Any type of cream soup works with this casserole. Try cream of celery or cream of mushroom along with different types of cheeses to find just the right taste to please your family.
Almond Topped Celery Casserole
November 7, 2008
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Almond Topped Celery Casserole
What You Need:
4 stalks of celery, sliced
1 C water chestnuts
1/4 C pimento, chopped
1 (10.75 oz.) can organic cream of chicken soup
1/2 tsp. sea salt
1/4 tsp. pepper
1/2 C almonds, sliced and toasted
How to Make It:
Place the celery into a large saucepan and cover with water.
Place the pan over medium heat and bring the water to a steady boil.
Continue cook 8 minutes or until the celery is tender.
Drain the celery.
Add the chestnuts to the celery and stir to combine.
Stir in the pimento and chicken soup until all the ingredients are completely blended.
Sprinkle in the salt and pepper in to the mixture and stir to incorporate.
Heat the oven to 350 degrees.
Spray a casserole dish with a non stick cooking spray on the bottom and sides.
Spread the celery mixture into the casserole dish.
Cover the top with the toasted almond slices.
Bake 30 minutes or until the casserole is completely heated through.
8 Servings
To toast the almonds place them in a saucepan over medium high heat. Shake the pan and allow the almonds to toast for about 5 minutes or until they are a golden brown. Add 2 tbsp. butter to the pan before the nuts to give them a light buttery flavor.
