chicken & cabbage

Healthy and Super quick dinner-

Ingredients-

1- Shredded Salad- this mixture stayed in a ziplock bag for a week and didnt deteriorate at all.

-Shredded Cabbage, Shredded carrots, Shredded broccoli, cauliflower and snap peas

2- Chopped onion

3- Chicken-  smoked paprika, garlic. salt and pepper

4- Quinoa

5-Aioli

To cook-

Saute onions, cabbage, carrots, broccoli with olive oil, garlic. salt and pepper

Cook chicken, dice. retuen cabbage mixture to pan, add quinoa and chicken.

Can Add Spicy Aoili or any type of dressing (italian, ranch)

Add Avocado

----------------Spicy Aoili------------------

• 5 medium cloves garlic, pressed or minced (or garlic powder)

• 2 teaspoons lemon juice, to taste (or lime)
• Sprinkle of salt and pepper
• ½ cup good quality mayonnaise 
• Splash of Siracha

Salads and Thanksgiving Recipes

 Cindy Dixon loves to have many salads for Thanksgiving. 
She inspires me. So I want incorporate these salads into Thanksgiving and Christmas.

Cauliflower And Broccoli Salad- Valentina's Corner

1/2 pack bacon, chopped & cooked (8 oz)
3 cups raw cauliflower, small florets
3 cups raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/4 cup sunflower seeds
1/3 cup craisins (dried cranberries)

Dressing-
1 cup mayonnaise
1/3 cup granulated sugar
1/4 cup white vinegar

Instructions
Cook bacon pieces, set onto a paper towel to cool. 
Cut broccoli and cauliflower into small florets. Finely chop onion

Prepare the homemade salad dressing. Combine the mayo, sugar, and vinegar.
In a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries, bacon and red onion. Add dressing. Combine well and enjoy!

Cabbage Salad

A bag of cabbage salad (or shred cabbage, carrots, kale)

1 Bag of dry Ramen Crushed up (uncooked)

Slivered almonds

Dressing-

2 T vinegar

1/4c oil

2 T sugar

1 packet of Ramen Seasoning (oriental)

3 Cauliflower Soup Recipes

Cindy Dixon made this recipe for a ward potluck and I WAS SOOOOO Surprised how delicious cauliflower can be!!!

#1 Cauliflower Soup

1 medium potato- peeled, diced (2-3c diced)
1 large cauliflower, cut or broken into florets (put aside 2 cups)
1 medium carrot, peeled, chopped
3 cloves of garlic
1 and 1/2 c chopped onion
1 and 1/2t salt
4 c water
2 c packed grated cheese (plus extra for garnishing)
3/4 c milk
1 t dill
1/2t caraway seeds
black pepper to taste

Place potato, cauliflower (except 2c), carrot, garlic, onion, salt and water in large sauce pan. Bring to boil, simmer until all veggies are very tender. Puree in a blender- transfer to large pot.
Steam the reserved cauliflower pieces until tender. Add to puree with all remaining ingredients. Heat gently- serve

#2 Creamy Roasted Cauliflower Soup

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

INSTRUCTIONS
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
- Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

10/25/21

#3 Amy's creation Cauliflower Soup

Based on both recipes above I created my own-

green cauliflower- 1 head of chopped

4 garlic cloves

1 lb of mushrooms

1 sliced onion

1 medium potato- peeled, diced

1 medium carrot, peeled, chopped

can add lemon juice or the caraway seeds

4 cups (32 ounces) vegetable broth

Roast cauliflower, garlic, mushrooms, onion, potato, carrot at 435 for 35 min

Add broth and the roasted vegetables to a pot and cook for 20 min.

carefully transfer the hot soup to a blender, working in batches if necessary.

Chocolate and Cheese Fondue

Six Sisters Stuff

1 1/2 tablespoons butter
2 (4.25 oz) large Hershey’s Chocolate with Almonds candy bars
1 1/2 cups miniature marshmallows
3 tablespoons milk
1/2 cup heavy whipping cream

Directions:
Place butter, chocolate, marshmallows, and milk in a 1-2 quart slow cooker that has been sprayed with non-stick cooking spray. Cover and cook on low heat for 1 1/2 hours, stirring every 30 minutes until melted and smooth. Gradually stir in whipping cream. Cover and keep warm for serving up to 2 hours. Makes 6-8 servings.
Serve with bite-size brownie pieces, bananas, apples, marshmallows, graham crackers, strawberries, cinnamon bears, cookies, mandarin oranges, or anything else you like. I like to use wooden skewers or large toothpicks to pick up the bite-sized food and dip it into the chocolate.

Cheese Fondue
Taste of Home

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups milk
2 cups (8 ounces) cubed colby jack cheese
Bread cubes, ham cubes, bite-size sausage and or broccoli florets
In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted.
Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli. Yield: 2-1/2 cups.

Served with fresh sliced red and yellow peppers, roasted cauliflower,roasted  broccoli, roasted carrots, roasted  asparagus

Also Served with
BBQ Drumsticks

Cauliflower Tacos

Two Peas and Basil

Basil blog coats the cauliflower in a seasoned almond flour then roasts it, avocado cream,  and also has a cabbage slaw I want.  
Two peas blog adds garbanzo beans and cauliflower and roasts it

(Two Peas)
For the Tacos:
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro


1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.

(Basil)

For the Cabbage Slaw

• 2 cups thinly sliced purple cabbage
• ¼ cup fresh lime juice
• 1 tablespoon apple cider vinegar
• ½ tablespoon agave nectar or other liquid sweetener
• ¼ teaspoon fine grain sea salt

For the Avocado Cream

• 1 avocado
• ¼ cup cilantro leaves
• 2 tablespoons fresh lime juice
• ¼ teaspoon fine grain sea salt

Cauliflower Egg Bake

Delish

INGREDIENTS 
Single       Double
1 head     2 heads of cauliflower, steamed
1c           2 c. shredded Cheddar cheese
6+1         1 dozen + 2 large eggs
1/2t         1 tsp. garlic powder
1/2t         1 tsp. salt
Fresh ground pepper to taste
Chives, chopped (optional)

1. Preheat oven to 375° F. Lightly grease a 12-cup muffin tin and set aside.

2. Drop the steamed cauliflower into the bowl of a food processor and pulse until they start to resemble a fine grain.

3. Pour the ground cauliflower onto paper towels and twist to wring out excess liquid. Do this up to three times until the cauliflower comes out completely dry.

4. Transfer dry cauliflower to a large mixing bowl. Add cheddar cheese, garlic powder, salt and two eggs and stir to combine.

5. Distribute the mixture evenly throughout the muffin tins and use your fingers to press the mixture into the sides and bottom of each cup to form the nests.

6. Bake the nests for 15-17 minutes until brown.

7. Add a couple bits of bacon to the bottom of each cup and crack an egg on top, without breaking the yolk.

8. Bake for 7-8 minutes.

9. Sprinkle with chives and pepper to taste.

Roasted Garlic Cauliflower or broccoli

All Recipes

• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower(or broccoli), separated into florets

• 1/3 cup grated Parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Salads

1.  Leafy Greens as a base- romaine, spinach, finely chopped kale, cabbage, any type of leafy veggie (even the finely chopped up leftover celery tops) and Grated carrots
Prepare this above for the next 3-4 days. I add the sliced/chopped greens and grated carrots in a large bowl. See note A

2.  Then in separate individual containers for each veggie- I slice and chop red/yellow/green peppers, cucumbers, finely chopped broccoli or cauliflower, tomatoes, chopped celery, peas, etc... If they aren't separated they get mushy and gross. See note B

3.  Fruit- mandarin oranges, strawberries,blueberries, apples... sometimes I don't add any fruit to the salad and leave it for dessert after dinner is over

4.  Crunch-  I like some sort of crunch (choose one of the following)- croutons, toasted nuts, Snapea Crisps, crunchy Chow mein noodles, tortilla chips, etc....

5.  Add beans of your choice- black beans, white great northern beans or garbonzo, etc...

When I serve the salad I usually assemble the salads individually on each plate and then follow with steps 2-5.

Notes-
A. When it is day 5 or later I add the wilted greens to a smoothie.
B. Another option for storing cut veggies. I have a large rectangular tupperware container with no sections for separating veggies, so I use tin foil to form smaller compartments/sections inside for rectangulat container. Works great!!!

Serve with:
Sesame Ginger dressing
Poppy seed dressing

veggie packed minestrone soup

Originally from Our best bites

Ingredients
1 1/2 tablespoons olive oil
1 small/medium onion, chopped
1 large carrot, thinly sliced
1-2 stalks celery, diced
1 small zucchini
4-5 cloves garlic, minced or pressed
1 cup frozen french cut green beans
2 15-ounce cans red kidney beans, drained and rinsed
2 15-ounce cans white beans like Great Northern or Canalini
1 14-ounce can diced tomatoes, drained
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
32 ounces vegetable broth (that’s 4 cups)
3 cups hot water
1/2 cup ditalini or other small shell pasta
4 cups loosely packed fresh spinach leaves
2-3 tablespoons fresh minced parsley
Instructions:
Heat a large stock pot to medium high heat.  Add olive oil to coat bottom of pan.  Add onions, carrot, and celery.  Saute 4-5 minutes, until onions start to look translucent.  Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant.  Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine.  Add broth and water and bring soup to a simmer.  Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender.  Add pasta and cook until pasta is soft, 8-10 minutes.  (Add additional vegetable broth or water if you feel you need it for preferred consistency.)  Remove pot from heat and stir in spinach and parsley.  Season with additional salt and pepper to taste.

(amy's notes)
I started the soup in the morning and simmered with-
water, boullion, tomatoes, garlic, sauteed onion, beans, thyme, parsley, basil, oregano, salt and pepper

Then 20 min before it was dinner time I added-
carrots, cauliflower, celery, corn, pasta(used cous-cous instead), spinach

I actually followed the original recipe this time
-but I did add cauliflower, squash

Cauliflower Pizza Crust

4 cups raw cauliflower rice (about one medium head)

1 egg, beaten

⅓ cup soft goat cheese (chevre)

1 teaspoon dried oregano

pinch of salt

Instructions

1. Preheat your oven to 400F.
2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
3. Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
4. THIS IS THE SECRET: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
6. Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick, and make the edges a little higher for a "crust" effect, if you like.
7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
8. Now's the time to add all your favorites-- sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
9. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts--> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly. 

 

http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/