Good afternoon, everyone! It’s been quite some time since I’ve written. Sorry about that. I’ve kept myself busy trying new recipes, working on my crocheting in the evenings, writing, and taking care of my four children. This blog is about five of the new recipes I’ve explored.
First up is the Roasted Cauliflower. This is the recipe I followed:
– 1 head cauliflower
– 2-3 cloves garlic (minced/crushed)
– 2 tbsp olive oil
– Salt and Pepper
– I added a dash of parsley
*Note: The recipe called for a ziplock bag to mix it all together, but I used a bowl.
1. Preheat oven to 375 degrees F.
2. Wash & thoroughly dry cauliflower.
3. Chop cauliflower.
4. Mince garlic,
5. This is where the recipe I followed said to put ingredients in a ziplock bag and mix. I just put it in a bowl and mixed it all together until the cauliflower was coated.
6. Spread on baking sheet and put it in the oven for “30 minutes”. I had to put mine for much longer. Closer to 45 minutes. I also turned the heat to 400.
The recipe I followed said to wait until the cauliflower started going brown. I did this, but it was still wilted and squishy.
My final thoughts on the Roasted Cauliflower: This was tasty, but not really worth the trouble. I would be just as happy with flavoured steamed cauliflower, plus it would take less time and effort.
Recipe number two: Egg fried rice.
I genuinely had no clue what I was doing here. I’d never cooked rice before in my life. I followed the directions on the bag, but again, I really didn’t know what I was doing.
– Corn (I didn’t have any peas, which is what my husband uses when he makes it)
– Soy sauce
1. Cook rice according to package. (I didn’t keep stirring, so the bottom burned on mine)
2. Cook eggs a-la scrambled eggs.
3. I was really confused here, so I just mixed all of my ingredients together in the skillet.
Final thoughts: I’m a huge fan of egg fried rice, I’ve just never made it before. And while I was completely confused with what I was doing, it turned out very tasty.
Recipe number three: Broccoli-tofu mock stir fry.
– 1 head broccoli
– 1 small brick of tofu
– Soy sauce
– Unsalted butter
– Sesame seeds would be really good with this, but I didn’t have any
1. Chop broccoli and tofu (into whichever shape suits you).
2. In skillet, melt a small chunk of butter.
3. Add soy sauce to skillet.
4. Immediately add chopped tofu and broccoli.
5. Stir constantly until broccoli has softened and all food is coated with soy sauce.
6. Add soy sauce and small amounts of water throughout cooking.
7. Serve and enjoy.
Final thoughts: I love this one. I have been making this for my lunches during the day at home. Yum!
Recipe number four: Cod dinner. This is the recipe I followed:
– Cod (they called for “white fish”)
– 4 tbsp softened butter (I used unsalted)
– 2 tbsp fish spice of your choice (I used salt and pepper)
– lemon juice (recipe called for 2 halved lemons)
For the lemon-garlic butter:
– 1.5 cups unsalted butter
– 4 garlic cloves, crushed
– lemon juice (they called for the juice of 2 lemons)
– 2 tbsp cream
– freshly ground black pepper
– chopped parsley (I keep chopped parsley in my freezer for my cooking)
– capers, to serve
1. Preheat oven to 425 degrees F (recipe had the heat in celsius, which threw me off. Accidentally put it in at the wrong temp. Oops!)
2. Place the fish in an oiled “roasting tray” (I had to google this, because, let’s face it, I’m not the greatest cook and clearly not practiced enough to know what this was. I ended up using a casserole dish).
3. Rub the softened butter all over the fish. Sprinkle with salt and pepper and cover with foil.
4. Place in the oven and allow to bake for around 15 minutes (mine was in for longer), then remove the foil and cook for another 5-10 minutes. I kept checking after 5 minutes.
5. While the fish is cooking, melt the butter, garlic, and lemon juice together in a small saucepan. Add cream in and mix well.
6. Add parsley and pepper to taste.
7. Serve the fish with lemon-garlic butter sauce and top with capers.
Final thoughts: While the fish ended up looking like it had been squished between my toddlers’ fingers, this meal was absolutely delicious. I will definitely make this again. We also kept the leftover sauce and used it for our prawns the next night. It also tastes great over broccoli and asparagus.
Recipe number five (the final one): Baked eggs in avocado. This is the recipe I followed:
– 1 avocado (I used two)
– 2 eggs (I used three)
1. Slice the avocado in half and remove the pit.
2. Scoop out the inside of the avocado, leaving a rim of meat around the edges and bottom.
3. Crack an egg into each half of the avocado.
4. Sprinkle with salt and pepper and place in the oven at 425 degrees F for about 15 minutes.
Final thoughts: This might be good to some people, but it just didn’t work for my husband and I. I’ve never eaten a cooked avocado before, and I’ve got to say that I really didn’t like it. I would have much preferred to cook myself an egg and have sliced avocado on the side.
So there you have it. A brief look at the last two weeks of dinners in our house. Not all of them were great, but I learned some good lessons.
Thank you so much for reading!