Crispy Cauliflower Cheese Bites

image and recipe from here

We tried these tonight, and thought they were good!
They didn't get as crispy as I thought they would, though.
Maybe next time I'll try lightly oiling the pan as suggested,
instead of just using cooking spray. 
Also maybe try with the silicone mini-muffin pan we have.
Definitely another tasty way to have cauliflower!

Crispy Cauliflower Cheese Bites

Half a cauliflower head

125g (about 4.5 oz.) cheddar

1 t. freshly cracked black pepper

1 free range egg

Preheat the oven to 400 degrees.

Roughly chop the cauliflower and add into a food processor to chop it into a finer crumb. If you don’t have a food processor, don’t worry – you can chop it by hand, it just takes a little longer.

Grate the cheese and add it to a large mixing bowl with the cauliflower, egg and black pepper. Mix everything well until it starts to feel a little more like a mixture.

Lightly grease a muffin tray with some vegetable oil and spoon in around 1 and a half T. of the mixture into each hole. Add the tray into the oven and cook for 15 minutes.

Makes 12

Pizza Dip

photo from here

We were able to visit with Jason & Morgan, Erik & Carissa, and their cute kids in November. Here is a recipe Morgan made during that time. It would be quick, easy, tasty and fun for holiday parties.

Pizza Dip
Cream cheese
Pizza sauce, with Italian seasoning
Mozzarella
Parmesan
Green pepper
Olives
Pepperoni

Layer above ingredients in dish and serve with sliced, toasted baguette 

 Morgan, wife of Barbara's grandson Jason

one of the 'hop on pop/grandpop' moments with Scott, Ethan, Kinley & Ian. 

Zachary must have been napping or he would have joined in the mix.

Tofu (or Chicken) Lettuce Wraps

picture above from Cheesecake Factory

The first time I tasted Lettuce Wraps and fell in love was at the Cheesecake Factory. I'm POSITIVE these are healthier and thousands of calories less!! Cheryl asked if she had time to make the lettuce wraps, and how to cook the tofu—YES and the tofu is easy if you plan ahead on the prep. I don't know if you've ever eaten at PeiWei (sp?) but the tofu there is crispy in their stirfry. That's what I was going for—at least a little chewier texture. I'll rewrite the recipe because it's a little confusing on the website. BTW, I ate more of this cold in lettuce for lunch and it was still good!!

Tofu Lettuce Wraps
1 pkg. extra firm tofu
salt and pepper
1-2 T. coconut oil
1 T. sesame oil
2 t. minced garlic
2 t. grated ginger
3 T. soy sauce
3 T. xagave (I used agave)
1 bunch green onions, trimmed and chopped
1 (8oz) can water chestnuts, drained and chopped
1/4 c. roasted unsalted cashews, chopped (I used roasted, salted—the recipe is very forgiving)
1/2 bunch cilantro chopped
Bibb or Romaine lettuce leaves separated

Dee trying recipe

To begin, wrap the tofu in paper towels and set on a plate with another plate and some weight on top to squeeze the water out. This may take awhile, so could be done in the morning and left in the fridge until after work. When ready to prepare the meal, slice the brick of tofu in thinish slices (about a dozen or so). Fry them in the coconut oil (in as little oil as you can) on top of the stove. Mine took 2 large fry pans. Salt and pepper them and flip them over when they look brownish and crispy (this takes about 15 minutes?) 

after trying to wrap these, Dee looked up the recipe online and found the beautiful picture at the top of the blog. We'll have to go out and try them! Especially to check out the veggies and dipping sauces!

While that's frying, mix the other 2 sets of ingredients separately. When the tofu is done, put them onto a cuttingboard and put the soy sauce mixture into one frying pan and saute the garlic and ginger (it wont take long). Cut each slice of tofu into about 3 long strips then the other direction into small squares, so that all the ingredients (onions, cashews etc) are similar size. Add the tofu back into the frying pan with the soy mix and also the 3rd group of veggies (except the cilantro) and stir until warmed up. 

Finally, add the cilantro, stir, and serve by filling the individual lettuce leaves with the tofu mixture. I actually liked the tofu better than when I've had it with chicken—the texture is great. You could also add more garlic and ginger or whatever…

since Ian is not a big lettuce fan, I also wrapped a few in rice paper like fresh Thai 

by Karen, Barbara's daughter

Carrot Soup, Roast and Hummus

My whole life I've lived with the story of how Brandon & I spilled flour all over the floor. Can sticky powdered milk be considered payback??

My first memories of gardening are from mom, but they weren't necessarily happy and fun-filled. I just remember a lot of weeds. Nevertheless, mom taught me thrift and self-sufficiency which guided me to start gardening on my own. Now, each September, David and I have more carrots than we know what to do with. This carrot soup is one of our favorite ways to use those garden carrots. I dedicate this soup to my thrifty, gardening mom.

Creamy Carrot Soup

1 c. chopped onion

2 (14.5 oz.) cans chicken broth

1/4 c. butter, cubed

1 t. ginger

4 1/2 c. carrots, cubed

1 c. heavy whipping cream

1 large potato, peeled and cubed

Salt and pepper to taste

In a heavy pan, sauté onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes, or until vegetables are tender. Cool for 15 minutes.

Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the cream, salt and pepper. Cook over low heat until heated through.

When mom comes to visit, she always makes me at least a couple batches of bread. And guess who gets the job of grinding the wheat??

Although this recipe is not in mom's cookbook, it came from mom. If you haven't been lucky enough to get this "Rump Roast" recipe from her, here it is. I've re-named this recipe "No-fail Rump Roast", because it comes out perfect EVERY time. No exceptions. Just follow the recipe as written, and don't try to sneak around it like... well... mom.

No-fail Rump Roast

Brown roast on all sides using a little butter and leave fat side up. Cover roast in big pot to within 2" of top with: 3 T. beef base, 2 T. chicken base and water. Sprinkle with pepper. Cover, place on top of stove, bring to boil, then turn down and simmer 4-5 hours. Juice is good for gravy or au jus sauce.

No, it's not homemade. But at least it's whole wheat.

And we don't have dad around to teach us polite manners,

like eating at the table and not the floor.

I had my first taste of hummus when we lived in Saudi Arabia. I can't remember how well I liked it back then, but now I can't get enough of it. I eat it with carrots, broccoli, etc., pita, or as a sandwich spread. (I got that last idea from Cheryl.) This is my favorite hummus recipe I've yet to find. You will love it as much as the expensively packaged stuff at the store.

Real Hummus

2 cloves garlic (I use fresh minced)

1 (19 oz) can garbanzo beans, liquid reserved

4 T. lemon juice (I use reconstituted)

3 T. tahini

1/2 t. salt

cumin to taste

2 T. extra virgin olive oil

Reserve the liquid from the garbanzo beans, then boil the beans in a pot of water for 20 minutes until softened. Cool slightly. Slip off skins. (This can be time-consuming but it makes all the difference. Do not skip this step!!) In a blender (or food processor), chop the garlic. Pour in garbanzo beans, lemon juice, tahini, salt, cumin and about 1/4 cup reserved liquid. Blend until creamy and well mixed. (You can vary the amount of liquid depending on preference. If refrigerated, the mixture will thicken slightly.) Transfer to a medium sized serving bowl and drizzle olive oil on top.

Dad... this one's for you. You'd never approve, but... oh well.

Like mother like son. You trained me (and now Max) well!

by Brenda, Barbara's daughter

~~~~~~~~

p.s. by Dee

When Brenda was here in Oregon in March, Scott transferred her camera pictures to disks for her. Because of that we have a selection of her photos. I thought this Black party was too cute not to add to the end of Brenda's post.

Aimee, and three friends, having a "Tea Party" with Levi as the waiter. What a great mom you are, Brenda!

Stuffed Mushroom Caps

Doug, Allison and Daniel enjoy Joel and Maria's wedding lunch.

Is Mom wondering why Doug's switching salads?!

These were served at Michelle's wedding reception,

after her marriage in the Mesa Arizona Temple.

Stuffed Mushroom Caps

Preheat oven to 350 degrees.

Clean 2 packages of mushrooms; remove stems. Chop stems.

Put caps on greased sheet.

Cook chopped stems in melted butter about 5 min. with:

1 T. butter

1/4 c. grated Parmesan cheese

1 T. chopped basil

2 t. lemon juice

1/8 t. onion powder

1/8 t. salt

1/8 t. ground pepper (or pinch)

1/8 t. garlic powder (or pinch)

Remove from heat.

Mix in 3 oz. cream cheese.

Spoon mixture into hollow mushroom caps.

Bake 10 to 15 min.

Sprinkle with paprika.

by Allison, wife of Barbara's son Doug

p.s. Dee's hand "serving" the mushrooms looks suspiciously like she's doing some "quality control".

I'm just thinking they may not have wanted a "mature" pregnant woman as a kitchen helper...if they had known!