Cauliflour (get it?)

taken word for word from http://yourhub.denverpost.com


To prepare the cauliflower for all three recipes,

I use frozen cauliflower (you can use fresh, but for me, frozen is less prep work). I prepare an entire bag quickly by adding 2 Tbsp water to the vegetable in a microwavable lidded dish. Cook for 6-8 minutes. Drain off water, and allow to cool slightly. With a cheese grater, shred cauliflower, or process in your food processor.

Cauliflower can be prepared in advance, and the amount of prep work is minimal.

Note for lactose intolerant folks:

If you suffer from lactose intolerance, soy cheese can be successfully substituted for the cheeses in the recipes. Those nutritional values will also be included at the end of the recipes.

You Won't Believe it's Cauliflower Pizza Crust

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2tsp fennel
1 tsp oregano
2 tsp parsley
pizza or alfredo sauce
toppings (make sure meats are cooked)
mozzarella cheese

Preheat oven to 450 degrees farenheit.
Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.
Place under a broiler (grill for the Europeans) at high heat just until cheese is melted.

serves 4- 6 for one recipe


The following bread sticks recipe is easy! Prepare enough dough for pizza and get these bread sticks in the oven before the first pizza batch.

I can't believe they're cauliflower breadsticks!

1 cup cooked, riced cauliflower
1 egg
1 c + shredded mozzarella cheese
garlic salt

Preheat oven to 350 degrees Fahrenheit.
In a greased 9X3 loaf pan, press about 1-1/2" deep cauliflower pizza dough. If any is left, use for pizza.
Bake at 350 for 20-30 minutes, or until set. With a spatula loosen the dough around the edges and remove the square of dough to a greased cookie sheet.
With a pizza cutter, slice strips through the set dough. Separate slightly. Sprinkle with garlic salt and/or extra mozzarella cheese. Bake at 450 degrees until the top browns.
Once the oven is preheated to 450 degrees, it is easy to pop in a couple of pizza crusts as well.
Serve with marinara sauce (optional).

serves 4- 6:


(And now it's) Cauliflower Lasagna!

1 cup (about 5 ounces) cooked cauliflower, grated, riced or shredded
2 cups shredded mozzarella cheese (6 ounces)
1 egg
* cup ricotta cheese (3.5 ounces) (mixing an egg in with this improves the texture, but is optional)
3/4 cup tomato sauce or alfredo (6-7 ounces)
Toppings (optional)

Preheat oven to 350 degrees.
Spray the inside of a glass bread pan (9X3) with non-stick spray.
Mix prepared, riced cauliflower with one cup of the mozzarella and the egg in a bowl.

To arrange:

1. Layer the bottom with cup sauce. Distribute gently with a spoon. Do not add toppings yet.
2. Layer with 1/2 of the cauliflower mix. Press down very gently with fingers after distributing evenly.
3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly.
4. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.
5. Add half of the toppings you've prepared. (If there are none, proceed to the next step.)
6. Layer with of the mozzarella cheese.
7. Add the rest of the cauliflower mix and spread and press down gently. (I use my hands)
8. Add the rest of the sauce.
9. Add the rest of the toppings. (If there are none, proceed to the next step)
10. Add the rest of the ricotta and spread with a spoon as well as is possible. It will be a little more bumpy, so no worries if the uniformity isn't there (friends tell me that mixing the ricotta with egg creates a better texture and greater spreading ease. Thank you!)
11. Add the rest of the mozzarella cheese.

Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15 minutes before serving.

Can be stored in the refrigerator or frozen and reheated.

*If you have no ricotta, you substitute cup cottage cheese (4 ounces), mixed with 2 tsp parsley and cup Parmesan cheese (2 ounces).

Serves 6-8. Can be doubled.
nutritional info is included in original article

Cauliflower "Fried Rice"

INGREDIENTS:

3 T sesame oil
1 head of cauliflower
1 cup chopped celery
1 sweet red pepper (or green or yellow)
1 medium onion
1 not too hot pepper
2 T apple cider vinegar
2 tsp toasted sesame oil
2 cups or so of whatever cooked meat you have on hand (or uncooked shrimp) sliced into fragments (fried rice style size)
1 tsp salt
2 eggs
Green onions



METHOD:
Grate the head of cauliflower in food processor. Cut small enough pieces to fit in feeder and turn off between chopping or bits will fly out as you add more. Nuke the grated cauliflower for 3 minutes. Set aside.

Chop onion, peppers, (and any other veg. you fancy in a stir fried rice dish really) and set aside.

Use the largest saute pan you have. Heat the sesame oil until the surface of the oil ripples. Put in the grated cauliflower and stir constantly, keeping the heat on high. Keep cooking like this until the cauliflower begins to brown, at least 3 minutes or so. Add the mixture of toasted sesame oil and vinegar and continue to stir.

Make a space in the centre and add the onions and hot pepper. Cook for several minutes until the onions start to soften then mix with cauliflower and again make a space in the middle. Then add the other veggies and oil as needed. Saute 3-4 more minutes. Mix with cauliflower and make space again in the middle (last time). Make another space and add the meat. Cook for 2-3 minutes and stir into cauliflower. Add a little sesame oil and add the eggs to the centre. Turn off the heat. Stir the eggs a few times, then add them to the cauliflower. The heat will continue to cook the eggs, so don't be too fussed. Serve!

ESPRESSO PAULO FRUIT SCONES

Start to finish: 40 minutes.

INGREDIENTS:

4 cups all purpose flour
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon baking soda
1 cup dried fruit
2 large eggs
1/2 cup canola oil
1 cup skim milk
1 tablespoon white vinegar
Flavoring to match fruit (see list that follows)

To create different flavors of scones, use one of the following combinations:

Blueberry: 1 cup frozen blueberries and 2 tablespoons lemon extract
Cranberry-Orange: 1 cup dried cranberries and 2 tablespoons orange extract
Apricot-Almond: 1 cup dried apricots and 1 teaspoon almond extract
Vanilla-Raisin: 1 cup raisins and 1 teaspoon vanilla extract
Lemon-Poppy: 1/2 cup poppy seeds and 2 tablespoons lemon extract
Pumpkin Spice Cranberry: 1 cup dried cranberries plus 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon ground cloves and 1/4 cup molasses

DIRECTIONS:

Preheat oven to 375 degrees. (This temperature works with my very crowded convection toaster oven. If you have a kitchen-sized convection oven, 355 to 360 degrees might work better. For a full-size standard oven, 375 degrees should be OK.)

Sift flour, sugar, salt and baking soda into a large mixing bowl and mix. Add the cup of dried fruit and mix. Break eggs into a separate bowl and whisk. Add oil, milk, flavoring and vinegar to the eggs and whisk again. Add the liquids to the solids and mix together until just combined. Use a folding action to minimize the working of the dough.

Grease two 8-inch round baking pans using cooking spray. This is critical to ensure that the scones rise and release easily from the pans.

Divide the dough equally between the two pans and place the pans in the pre-heated oven. Bake about 25 minutes (check with a toothpick; it should come out clean when fully baked).

If you like more of a crust, use a 2-ounce ice cream scoop to place small mounds of the batter onto a greased sheet pan. You should get about 16. Leave a couple of inches between each to allow for expansion. Cook about 20 minutes, testing with a toothpick for doneness.

If you have a convection toaster oven like I use, rotate the pans 180 degrees after baking 12 minutes. This is essential, as the pans almost fill the oven and severely restrict the airflow of the convection fan.

Remove the pans from the oven to a cooling rack for about 10 minutes, then turn out the scones onto the rack to cool completely before serving.

Makes 16 scones.

Note: Be careful with the orange and lemon extracts. The ones I use require 2 tablespoons. Yours may be more concentrated, so you might have to experiment.

In baking, unlike other types of cooking, quantities and pan sizes are critical. I use 8-inch pans with 2-inch straight sides. They work much better than the type of pan which has shorter, sloped sides.

Read more: Paul Ashton: The secret of scones - - Wicked Local - Cape Cod http://www.gatehousenewsservice.com/lifestyle/food/x1499087268/Paul-Ashton-The-secret-of-scones#ixzz1MdRPJ1qi

Chocolate Shortbread

Just so I don't lose this, but it's not mom's recipe, and I haven't made it.
Traditional Scottish Recipes
- Caramel Shortbread

Caramel Shortcake is often called "Millionaires' Shortbread" - presumably because it is so rich. I have to confess this is one of my favourites when eating out anywhere which has "home baking" on the menu.

Ingredients (Biscuit Base):
8oz (200g or two US cups) plain flour
6oz (150g or 1½ US sticks) butter
30z (75g or half US cup) caster (fine white) sugar

Ingredients (Filling):
2oz (25g or ½ US stick) butter
2oz (25g or between a ¼ and a ½ US cup) soft brown sugar
A large tin of condensed milk

Ingredients (Topping):
8oz (200g or one US cup) light brown chocolate

Method:
Rub the butter and flour together in a bowl until you have a mix which is similar to breadcrumbs. Stir in the sugar. Spread the mixture evenly into a 9" (23cm) square tin which has been lined with baking parchment. Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.
Heat the filling ingredients together in a pot, making sure that you stir it constantly (otherwise it will stick!) until it begins to simmer. Continue stitting until it thickens (which it should do in a few minutes). Spread the filling evenly over the base and again allow to cool.
Melt the chocolate so that you can spread it over the filling.
When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp knife.

Chicken Stew with Dumplings

Make broth and cook chicken:
2 1/2 - 3lb chicken, cut up (or use chicken quarters)
3 cups water
1 bay leaf
4 peppercorns
1 tsp salt

2 stalks celery
1 medium onion
4 carrots
- prepare veg. for soup, but put scraps into soup making process and reserve good parts to add once broth is made

3 cubes chicken bouillon - add up to three once broth is made if more flavour is needed.

1/4 cup plain flour
1/2 cup cold water

Dumplings
1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 egg, slightly beaten
2 tbsp oil
2 tsp dried parsley flakes

Cook chicken in heavy saucepan with water and spices and peelings from veg. for 1/2 hour. Remove chicken from broth; drain, cool and skim fat off broth; take chicken off bones and return to broth with chopped celery, onions, and carrots.

Combine flour and water and stir into chicken mixture (don't do this if you like a lot of broth). Cook for another 15-20 minutes and add bouillon if necessary.

Dumplings - mix dry ingredients. Combine wet ingredients and add to dry until dry is just moistened. You may need to add a bit of milk.

Once the stew is cooked, spoon dumpling mixture onto carefully and simmer for 15-20 mins without lifting the lid.

Tightwad Casserole

1 cup main ingredient
1 cup second ingredient
1-2 cups starchy ingredient
1 1/2 cups binder
1/4 cup “goodie”
seasoning
topping

Main ingredient: tuna, cubed chicken, turkey, ham, seafood, etc.
Second ingredient: thinly sliced celery, mushrooms, peas, chopped hard-boiled eggs, etc.
Starchy ingredient: thinly sliced potatoes, cooked noodles, cooked rice, etc.
Binder: cream sauce, sour cream, can of soup, etc.
“Goodie”: pimiento, olives, almonds, water chestnuts, etc.
Topping: cheese, bread crumbs, etc.

Home-made "Cream of" soup

-a perfect substitute for the canned soup in recipes.

Mix together 2 tablespoons of butter (or margarine), two tablespoons of flour, half a cup of milk, and (optionally) a quarter of a teaspoon of salt over medium heat. Melt butter first, then sprinkle in the flour while stirring, then slowly add the milk while stirring.

- cream of chicken soup, sub. half a cup of chicken stock for the milk.
- cream of mushroom soup, add quarter of a cup of finely diced mushrooms.

Simmer over low heat for three minutes while stirring. Equals approx. 1 can.

Spaghetti Carbonara or Why we are both overweight

Serves 4 to 6

1 Tbsp. extra-virgin olive oil
1/2 pound bacon (6 to 8 slices), slices halved length-wise, then cut crosswise into 1/4-inch pieces
1/2 cup vermouth or dry white wine
3 large eggs
3/4 cup Parmesan cheese , finely grated (about 2 ounces)
1/4 cup Pecorino Romano cheese , finely grated (about 3/4 ounce)

3 small cloves of garlic , pressed through garlic press or minced to paste

1 pound spaghetti
table salt
ground black pepper

Note: Pouring the cheese and eggs over the hot pasta, tossing, and then adding the bacon ensures that none of the sauce get left in the bowl.

1. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.

2. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl; set aside.

3. When water comes to boil, add pasta and 1 tablespoon table salt; stir to separate pasta. Cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl; if pasta is dry, add some reserved cooking water and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Serve immediately.


And one passed down from Italian Grandmother to internet:

Spaghetti alla carbonara recipe, passed from my mother, from her mother.

- Pound of spaghetti
- 3 eggs, room temp.
- 1/2 pound of pancetta (or bacon), diced
- 3 cloves of garlic
- 1 Tbs olive oil
- 1/4 cup dry white wine
- 1/2 cup grated parm.
- 1/4 cup grated pecorino
- Salt/pepper to taste

Cook pancetta with peeled garlic cloves and oil. Drain, return to burner and add wine. Cook until wine is adsorbed.

Boil pasta. While that's boiling, in a large bowl mix eggs, cheeses, and a dash salt and pepper. When pasta is al dente, drain. Add to bowl, toss to mix, then toss in the pancetta.