Sauced Cauliflower

Have you ever wanted to make a super simple side dish that took almost no time at all in order to "complete" a meal or to "stretch" what you had planned because you had company coming?
Well, this is a great one for that!

This is a very simple but tasty side dish that goes well with a lot of things from rice to potatoes, from yams to baked potatoes!

1 head of cauliflower, (slice florets in half)
Enough of your favorite tomato sauce (spaghetti-like) to cover the cauliflower florets
Put both ingredients in a sauce pan and cook florets in the sauce until they are tender (10 to 12 minutes).
That's it!
Very simple but really nice!

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Drops of Joy and Sunshine

Scrumptiously Frugal Croquettes---2

Many people are trying to be frugal these days, and that is a wonderful idea. These croquettes are not only delicious, but they are leftover busters and an economical side dish!
If you made a nice, warm pot of our Hearty Vegetable Soup, make sure there are leftovers! They are the basis of these delicious and easy croquettes.

3/4 cup all purpose flour
1/2 cup wheat germ
1 cup bread crumbs
1 tsp. sweet paprika powder
1 tsp. garlic powder
1 Tbsp. onion powder
Salt to taste (if needed)
2 cups vegetables leftover from the Hearty Vegetable Soup
1/4 teaspoon cumin
1/4 teaspoon brown sugar
1/8 teaspoon Italian Seasoning

1 Tbsp. tomato sauce

With the side of a fork, cut the leftover vegetables in small pieces, dump them into a bowl. Add the rest of the ingredients, mixing well till you have a dough. Form croquettes qith yourhands and cook them in a hot skillet barely "painted" with olive oil until they are golden brown on both sides.
Great side dish for rice, mashed potatoes, or baked yams!

Variation:

Add 1 Tbsp. finely minced fresh parsley

1 Tbsp. washed and grated celery



Down From His Glory

Scrumptiously Frugal Croquettes

Many people are trying to be frugal these days, and that is a wonderful idea. These croquettes are not only delicious, but they are leftover busters and an economical side dish!
If you made a nice, warm pot of our Hearty Vegetable Soup, make sure there are leftovers! They are the basis of these delicious and easy croquettes.

3/4 cup all purpose flour
1/2 cup wheat germ
1 cup bread crumbs
1 tsp. sweet [paprika powder
1 tsp. garlic powder
1 Tbsp. onion powder
Salt to taste (if needed)
2 cups vegetables leftover from the Hearty Vegetable Soup

With the side of a fork, cut the leftover vegetables in small pieces, dump them into a bowl. Add the rest of the ingredients, mixing well till you have a dough. Form croquettes qith yourhands and cook them in a hot skillet barely "painted" with olive oil until they are golden brown on both sides.
Great side dish for rice, mashed potatoes, or baked yams!

Variation:

Add 1 Tbsp. finely minced fresh parsley

1 Tbsp. washed and grated celery



Down From His Glory

Brown Rice with Vegetables and Mushrooms

4 cups brown rice cooked
1 cup cut green beans
1 1/2 cup shredded cabbage
Optional 2 cups broccoli florets
1 cup frozen corn, thawed
2 large carrots, peeled and sliced
1 cup frozen peas, thawed
1 stalk celery, chopped
2 Roma tomatoes, chopped
2 1/2 cups Crimini mushrooms (not Button)
1 cup sweet green and red peppers, seeded and diced
1/4 cup olive oil
Salt to taste
2 1/2 Tbsp. sweet paprika powder
1 Tbsp. garlic powder
2 Tbsp. onion powder
1/2 tsp. Italian Seasoning
1 tsp. turmeric powder

In a large skillet, put the tomatoes, the paprika, garlic powder, onion powder, herbs, salt, the mushrooms and the oil,
leave to cook a bit with a little bit of water, till the mushrooms are soft (about ten minutes). Add the cabbage, and cook it, stirring, for some minutes.
In a separate pan, cook slowly for no more than 6 or 7 minutes the green beans,the corn, and the carrots in a little bit of water. Cook until tender-crisp. When the veggies are done,
drain (do not discard the water) and add to the skillet where the mushrooms are. Add the broccoli, the peas and the celery. Cook for about 5 minutes, then add the rice and the seasonings, mixing well.
If the mixture is a bit too dry, add some of the water where the carrots, green beans and corn cooked. Add water to taste, let all heat through for about 5 to 6 minutes. Make sure that it doesn't come
out too dry nor too soggy. Add an extra Tbsp. olive oil if needed to make it moist.
Serve,
If you want to, you can add some olives before serving or cooked asparagus spears.


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Recipes and Health Notes