Daily Archives: January 2, 2013

Cheesy-Lemon Cauliflower

I’m focusing on vegetables for Thursday’s recipe exchange. The lemon juice really brings out the flavors in this one.

Cheesy-Lemon Cauliflower

  • 16 oz cauliflower crowns
  • ¼ cup lemon juice
  • 2 tbsp butter
  • ½ onion, chopped
  • 3 tbsp flour
  • ½ cup milk
  • ¼ tsp curry
  • 1 tsp salt
  • 4 oz shredded cheddar
  • 1 lemon, quartered

saucepan

Add cauliflower, 1 inch of water and ¼ cup lemon juice in saucepan, bring to a boil and cook until cauliflower is just tender. Drain. In saucepan, melt 1 tbsp butter, sauté onion until golden, then add flour, stirring until smooth. Add milk, seasonings and cheese, stir until well mixed and smooth. Add cauliflower, stir well. Reduce heat and let simmer on low, stirring occasionally for 20 minutes. Serve with lemon wedges.

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Ginger Glazed Carrots

Originally posted December 2009.

I thought I’d post a few vegetable recipes this week.  I often prefer my vegetables raw or lightly stir-fried, so I don’t do many fancy veggie recipes.  But that doesn’t mean I don’t have a bunch of those recipes in my arsenal! I use them a lot when having friends or family over for dinner.  We’ll start with this one:

Ginger Glazed Carrots

  • 1 lb baby carrots, washed
  • 1/2 cup honey
  • 1 tbsp fresh grated ginger
  • 2 tsp to 1 tbsp butter
  • salt as desired

saucepan and steamer basket

Place steamer in saucepan, add enough water to come to the bottom of the steamer.  Add carrots, bring to a boil and steam until tender (about 5 minutes).  Remove carrots and steamer, drain water from the saucepan, add carrots and remaining ingredients to saucepan and stir on low heat until carrots are coated with honey and butter.  Serve immediately.

Breakfast Pr0n

DSC_4710 [1600x1200]Egg in a Basket

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