#broccoli cauliflower casserole

[amgitzytrid]

Side Dish Recipe Crushed croutons are sprinkled on top of this dish's broccoli and cauliflower casserole to give it a delectably crunchy touch.

[ryancabal]

Broccoli Cauliflower Casserole from McCormick Recipe This creamy casserole can be prepared a day in advance, stored in the refrigerator, and baked right before dinner. This recipe is simple thanks to the use of frozen vegetables.

[caveauxpoetes]

Broccoli Cauliflower Casserole from McCormick This creamy casserole can be prepared a day in advance, stored in the refrigerator, and baked right before dinner. This recipe is simple thanks to the use of frozen vegetables.

[omarisanders]

Vegetables - Broccoli and Cauliflower Cheese Casserole Cauliflower, broccoli, and cheese both Cheddar and Parmesan! are baked in a creamy sauce and topped with cheesy bread crumbs in this comforting casserole.

[kyllorren]

Recipe for Chicken Divan Casserole This recipe for chicken divan casserole, which is based on the French classic, features cauliflower and broccoli for a low-carb, ketogenic version.

[sippor]

Recipe for Broccoli Cauliflower Casserole

Crushed croutons are sprinkled on top of this dish's broccoli and cauliflower casserole to give it a delectably crunchy touch.

[hardprint]

Instant Pot Cheddar, Broccoli, and Cauliflower Bake Recipe This casserole of cauliflower and broccoli, which is easy to prepare and tastes deliciously cheesy, begins in the Instant Pot® and is finished in the oven.

[richardhammo]

Broccoli and Cauliflower Cheese Casserole This hearty casserole is made with cauliflower, broccoli, cheese both cheddar and parmesan! , and it is baked with cheese-flavored bread crumbs on top.

[louvreangel]

Broccoli and Cauliflower Casserole This is a favorite family recipe that I ate quite a bit of when I was pregnant. It's just one of those things that you can't get enough of!

[noshedoesntlabel]

Cuisine - French - Chicken Divan Casserole Based on the French classic, this recipe for chicken divan casserole highlights cauliflower and broccoli for a low-carb, ketogenic version.

[najia-cooks]

Hey Najia! I love this blog so much! I have a question. I find cooking pretty difficult sometimes. I'm chronically ill and also the kitchen stresses me out a bit because I'm very scatterbrained and there's knives and fire and stuff. I also fuck things up in the kitchen pretty easy. Are there any recipes on here you find particularly easy to make? That you'd recommend for when you just cannot be arsed? Hope you're having a wonderful day, I know it's your birthday 😄🎉

Thank you!

I can understand your stress—cooking can involve things that are objectively dangerous and also time-sensitive. I'd recommend:

Try recipes where you don't have to come into direct contact with the blades you use. Some Indian dals, for example, cook lentils in a sauce made from blended onion, tomato, and garlic; you could process them using a food processor or blender. A lot of things (fresh salsa, guacamole, a duqqa of garlic, chilies, and spices that you can throw in to cook with some lentils) can be prepared in a mortar and pestle, too.

I've never used one, but a vegetable chopper might help in a similar way that a food processor would, by reducing the amount of knifework that you have to do. There are a lot of recipes where a chopped onion is the only knifework required.

Also try recipes that are cooked in the oven, and not on the stovetop. Something that gets thrown into the oven on low heat to cook (like a casserole or fukharat dish) takes longer, but is more hands-off, than something that's cooked on the stove.

Do all of your prep work first. Read through the recipe and see what chopping, blending &c. needs to be done, prep each ingredient, and put it in its own little bowl. This includes anything in the ingredients list that says "1 onion, diced" or similar: do that right off the bat. If the recipe says "meanwhile" or asks you to do prep for anything while anything else is cooking, you might choose to disregard that and do all the prep first, depending on how long the cook time is and how much attention it needs (e.g., soup on a low simmer for half an hour can pretty much be left alone; anything in a frying pan cannot). This way you won't be rushing to chop anything quickly while worrying that something else is going to overcook.

Look for vegetables, like broccoli / cauliflower / romanesco and green beans, that can be broken up with your hands rather than chopped. Rip up cilantro and parsley rather than chopping them.

Admittedly "simple" is not the guiding principle of this blog, but here are some recipes that I think could be easily adapted:

Fukharat l3des: just one onion to chop. Cooked on low heat in the oven.

Fried tofu sandwich: just mixing sauces and spices. You can skip coating the tofu in cornstarch and frying it. Instead try freezing the whole block, thawing it, cutting into two or four pieces, and then marinating it in a plastic bag with your sauce overnight. Then bake the tofu for 15-20 minutes, turning once, at 350 °F (180 °C).

Roasted celery and potato soup: requires only very rough chopping; the cooking methods are baking and simmering. The fried tempering could be skipped by just adding those ingredients into the simmer earlier.

Carrot salad or chickpea salad or tapenade: you could throw all of the ingredients in a food processor.

Moroccan lentils: just an onion and tomato to grate or process.

Kashmiri lal chaman: the only thing you need to cut is tofu; the gravy is just water and spices. You could bake the tofu instead of frying it.

Black bean burgers: no chopping or frying if you omit the onion and carrot and elect to bake the finished patties.

'Chicken' and olive tajine: the marinade is blended or pounded, and there is no other prepwork to do other than chopping one onion. Everything can be simmered on low heat until cooked, so it's pretty hands-off.

Chana pulao: mostly rice, chickpeas, and spices. Some aromatic prep, but you could crush instead of chopping those.

Romanesco quiche: no knifework at all if you omit the aromatics and break aprt the romanesco with your hands.

Spanish garlic mushrooms: just crush garlic instead of slicing and buy pre-sliced mushrooms. There is frying, though.

Eggplant cooked salad: the eggplant is broiled and then spooned out. No knifework required if you use tomato puree.

Butternut squash soup: just roasting and simmering. No knifework required if you omit the aromatics and buy pre-cubed squash.

Dishes with a base of lentils, chickpeas, beans, rice, and/or noodles are great because there's no knifework that needs to be done to prepare the beans &c. themselves.

[theproductgiggler]

Chicken bacon broccoli bake.

.

Ingredients: 3lb cubed chicken

1lb diced bacon

2cups shredded Colby jack

2 cups broccoli florets

2cups riced cauliflower

1 large yellow onion diced

1 poblano pepper diced

2 tbsp minced garlic (divided)

Ranch dressing

Salt and pepper

Celery seed

Chili powder

Cumin

Oil

Base Instructions:

Medium-high heat,in a large sautee pan Heat oil, add onions and peppers and 1 tbsp garlic, salt, pepper, cook til the onions are translucent. And broccoli and cook til slightly softened. Add riced cauliflower and cook until it all comes together. Set aside in XL bowl.

Bacon:

Cook your bacon crispy. That means cook it and drain the fat. Cook it some more, drain more fat. Again and again til there's basically no fat coming off. You want the bacon extra dark without burning because it will get soggier in the casserole. Add crispy bacon to base and stir it in. (Eat some bacon)

Chicken: leave a little bacon grease in the pan, add garlic and simmer for a minute. Throw in your chicken and let it cook stirring intil cooked thoroughly and edges are browned. Add your celery seed, salt, pepper, cumin, and chili powder, add to base.

Mix in cheese, pour into casserole pan, drizzle with ranch dressing, top with some more cheese. Bake at 350x 25 min.

Served with onion cilantro salsa sour cream and avocado.

.

[balkanikabg]

Foods Update Master Post

Hi guys! This is a little late post, but last month I updated all of my foods, now when you have enough ingredients the dishes should be fully free.

You can download the updated recipes below if you didn't yet:

'Eat Me' Cake

Chesire Cake

Queen Of Hearts Drink

Enchanted Drink

Watch Out Witchy Cake

Teapot Muffin

Pumpkin Spice Cake

Mocha Chocolate Cake

Tarator

Avocado Pudding

Banana Avocado Pudding

Cinnamon Roll Pancakes

Pumpkin Spice Pancakes

Pumpkin Stew

Chocolate Buttercream Cake

Creamy Cabbage Casserole

Broccoli Jalapeno Soup

Vanilla Frozen Custard

Butter Pecan Frozen Custard

Butter Coffee Frozen Custard

Mint Frozen Custard

Valentines Cake

Strawberry Cake

Savory Tart

Shakshuka

Lasagna

Caesar Salad

Roast Salmon with Leeks, Onions & Parsley

Celeriac, Hazelnut & Truffle Soup

Asparagus Walnut Salad

Avocado Toast

Coconut Cream Cheese Pancakes

Avocado Salmon Salad

Jalapeno Popper Hotdog

Skewers with Cauliflower Rice

Christmas Stollen

Gingerbread Red Velvet Chocolate

Broccoli Lemon Parmesan Soup

Flank Steak Roulade

Avocado Coconut Ice Cream

Peanut Butter Fudge Cups

Panettone

[sallysgrancanwrite]

Chapter Eighty-Two

Masterlist.

“Thank you ladies for a wonderful breakfast,” said Alan. “It was delicious.”

“Come on out to the shop.” Bob told Alan. “I’ll show you the new cabinets I’m building. I only have a few to finish.” He said, leading Alan out to the shop.

The ladies were busy cleaning up breakfast and getting ready for Thanksgiving dinner.

“I’ll wash if you want to dry.” Chloe told Beth. “I hate drying.” She told Beth laughing.

“So what’s with you and Alan?” asked Edith. “Anything serious?” She said laughing a little. ”He’s very. Nice, the total opposite of Michael. Which of course is a good thing.”

“Really you two, we are just good friends and I didn’t want him spending Thanksgiving alone. That’s all.” Chloe stated.

“Do realize, dear, that he sees it differently, right?” Edith asked her.

“See! That’s what I told her but she didn’t believe me.” Beth exclaimed.

“I don’t know what you two think you are seeing but he sees me as a good friend.” Chloe said. “We met at a bad time in my marriage and life and he was very supportive.”

“Well, just so you know I very much approve of him.” Edith commented.

“Let’s play a couple hands of cards before we get too busy. The turkey won’t be ready for a while yet.” Edith said.

Chloe got the cards and they played a few hands of cards while the guys watched pre game football. The games would start shortly.

“There will be no pulling the guys away from tv today, except for dinner of course.” Beth said as they all three laughed.

The ladies played several hands of cards but not too long because they had food to prepare.

All three got busy making the pies and other goodies. The house smelled delicious. Beth was making sweet potato pie and coconut cream pie. Chloe was making blueberry and apple pies and Edith was making banana cream pie. It was great that Edith had a huge double oven. It made the baking much faster.

“Beth, can you start making the sweet potato casserole?” asked Edith. “If you need any help I’m here.”

“I think I'll be okay.” Beth replied. “I’ve never made it but I’ve watched you make it a dozen times at least.”

Edith and Chloe started on some of the other dishes. It was all going to be so good.

They had to get the scalloped potatoes going, mashed potatoes, macaroni and cheese, collard greens, and cranberry jello salad. They were also making a veggie tray with olives, carrots, pickles, celery, broccoli, cauliflower, radishes and cherry tomatoes.

“It sure smells good in here.” Bob said as he snuck up behind Edith and gave her a pat on her bottom and laughed.

Edith chuckled at him. “Okay you, go watch your game already. It will be ready in a while.”

Bob gave her a peck on the cheek and went back to his game on TV.

Alan couldn’t help but stare at Chloe. She was so beautiful, he thought. It was too soon after her divorce to ask her out, he told himself. When was the right time exactly. Didn’t matter, he would wait, however long it was. He adored her from the first night he met her.

[timetraveltasting]

ARMOURED TURNIPS (15th c.)

I finally found some turnips at the grocery store after many weeks scouring farmer's markets and grocers in my area, so I was able to make this Tasting History recipe, which has been on my to-make list for several weeks now: Armoured Turnips, a 15th century version of potatoes au gratin. The recipe comes from De Honesta Voluptate et Valetudine by Bartolomeo Sacchi, also known as Platina, and it was published in Renaissance Italy in 1499. A contemporary of Leonardo da Vinci, this cookbook was actually one he owned! I chose to make this recipe because you can't often go wrong with a dish starring cheese and butter, and I thought it would be fascinating to try a dish that Leonardo da Vinci may have made himself. See Max’s video on how to make Armoured Turnips here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

This recipe felt a lot less specific than some of the other historical ones I've made, especially in terms of ingredients. While Max used two probably very accurate cheeses to what Leonardo da Vinci would have had, I lazily decided to use two cheeses I knew would melt well and have a little taste, but not enough to overpower the dish: white cheddar and gouda. For my Poudre Douce, I used some spices that Max recommends, but I threw in a few of my own choosing. I used ginger, brown sugar, nutmeg, black pepper, clove, and cardamom. For the butter, I went a bit fancy and used some sea salt butter from Brittany. The turnips I used were three large, white ones. I didn't include the parts of them that seemed a little too fibrous.

I first peeled and boiled the turnips, then let them cool and chopped them into slices (not quite knife-blade thin, more like the size Max sliced them). I put together my spice mix, partially based on Max's recommendation, but adding in a few spices I enjoy to make it my own Poudre Douce. Individually, I'm not a big fan of each spice, but together they did smell very lovely. Layering the turnips, spices, cheese, and melted butter in the casserole dish was actually super fun, and quite satisfying. Despite the fact I would have needed more layers, I did wish I had listened to the instructions and cut the turnips thinner. I tossed the Armoured Turnips in the oven, and took it out once the cheese was bubbling and sizzling. I served it with some serrano ham and creamed cauliflower and broccoli. The butter pooled a little on top, and serving it was difficult, but impressive; one strand of cheese stretched about a metre!

My experience tasting it:

My first bite, though it contained turnip and spice, was mostly a mouthful of melted cheese. No complaints here! The cheese, like Max mentions, is really the star of this dish, and I can imagine that the taste of the dish would change drastically if you used different cheeses. Luckily, I think the white cheddar and gouda I chose suited the turnips and the spices nicely. I will admit, the spices really take a back seat in this dish, adding just a hint of flavour. The tunips themselves were cooked nicely and did suit their cheesy armour, but in future, I would slice them thinner in order to make the dish a little more cohesive (the turnips and cheese did separate from each other quite easily). While my husband and I both enjoyed Armoured Turnips, it is definitely a dish you only want to have a little of due to the amount of cheese and butter in it - not only for health reasons, but for the sheer decadence of flavour. In future, I would make this dish only once in a while, and even then, I might consider using potatoes instead of turnips, if only to absorb some of the butter so it doesn't look so absolutely artery-clogging. Still, I would consider this dish a keeper, but only for special occasions! If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Armoured Turnips original recipe (1499)

Sourced from De Honesta Voluptate et Valetudine by Bartolomeo Sacchi, AKA Platina, 1499.

Cut up boiled or ash roasted turnips; do the same with rich cheese, not too ripe, but make the cheese pieces thinner than the turnip. In a pan greased with butter or other fat, make a layer of cheese first, then one of turnips; repeat, pouring in spice and butter from time to time. It should be quickly cooked and quickly eaten.

Modern Recipe

Based on De honesta voluptate et validudine by Bartolomeo Sacchi, AKA Platina (1499), and Max Miller’s version in his Tasting History video.

Ingredients:

1 1/2 lbs (700 g) turnips, washed and peeled

3/4 lb (340 g) cheese, flavorful but not too strong, Max used Fontina and Taleggio

1 stick (110 g) salted butter, melted

Poudre douce*

*Poudre douce, or sweet powder, is a spice mixture that changed slightly from person to person. It typically was made of spices like clove, cinnamon, ginger, nutmeg, and sometimes sugar.

Method:

Preheat the oven to 400°F (205°C).

Roast or boil the turnips. I cut mine in half because they were rather large, and boiled them for 15 minutes. Whether you roast or boil the turnips, don’t overcook them because they’ll get cooked more in a little bit. Let the turnips cool.

Slice the turnips “as thin as the spine of a knife”, and slice the cheese a bit thinner than that, as best you can.

Coat the bottom and sides of a small casserole dish with a little of the melted butter.

Place a layer of sliced cheese on the bottom of the dish, cover that with a layer of sliced turnip, then sprinkle a large pinch of the spice mixture over it and drizzle some of the melted butter over that. Repeat the layers of cheese, turnips, spice, then butter until the dish is full, and finish it off with a layer of cheese on top.

Bake for 12 to 15 minutes, or until the cheese is fully melted and starting to bubble around the sides.

Let it cool for 5 minutes, then serve it forth.