French onion soup

So what do you do when you accidentally buy two bags of 5 pound onions in one week?  You find recipes that are onion based so you don't waste those onions.  This recipe was the first that came to mind, and it was so delicious that I ate it for several days AND had enough to freeze two servings for another day.

 {French onion soup}

 {the plain soup on the left and covered with cheese on the right}

French onion soup
from smitten kitchen

makes 8 servings

1 1/2 pounds yellow onions, thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon granulated sugar
3 tablespoons flour
2 quarts beef broth (use a mushroom broth for a vegetarian dish)
1/2 cup dry white wine or dry white vermouth
Freshly ground black pepper
3 tablespoons cognac or brandy

Topping
1 tablespoon grated raw onion
1 to 2 cups a mixture of Swiss and Parmesan cheese
1 tablespoon butter, melted
12 to 16 1-inch thick rounds French bread, toasted until hard

1. Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes
2. After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown. Don’t skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup.
3. After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. 
4. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed. Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness. 
5. Stir in the cognac. 
6. Preheat oven to 325. Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet. Divide the soup among six bowls. 
7. To each bowl, add 1/2 teaspoon grated raw onion and a tablespoon of grated cheese. Stir to combine. 
8. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it. 
9. Mound grated cheese on top of it; how much you use will be up to you (I recommend 1/4 cup for each bowl).
10. Bake soups on tray for 20 minutes, then preheat broiler. 
11. Finish for a minute or two under the broiler to brown the top lightly. 
12. Grab pot holders, and serve immediately.

Although it does take some work, this would be an excellent recipe for a dinner party since the soup can be made ahead of time then easily reheated/cheesed (yes-that's a verb) with little fuss on your part.  Have you ever had French onion soup?

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strawberry summer cake

What to do when you have a 1/2 gallon bucket of fresh-from-the-farm strawberries?  Besides prolifically thanking the in-laws, you gorge yourself and make cake.  I saw this cake recipe from my favorite food blogger and promptly made it because I knew it would be delicious.  Shocker--it was!

 {my only regret with this cake--it could have used more strawberries!}

{served with powdered sugar and some whipped cream}

strawberry summer cake
from smitten kitchen

makes 8-16 servings (depending on how you slice it)

6 tablespoons unsalted butter, room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
7/8 cup plus 2 tablespoons sugar
1 large egg (local)
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries (local), hulled and halved

1. Preheat oven to 350. 
2. Butter a 9- or 10-inch spring-form or cake pan.
3. Whisk flour or flours, baking powder and salt together in a small bowl. 
4. In a larger bowl, beat butter and 7/8 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 
5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth. 
6. Pour into prepared pie plate. 
7. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). 
8. Sprinkle remaining 2 tablespoons sugar over berries. 
9. Bake cake for 10 minutes then reduce oven temperature to 325 and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.
10. Let cool in pan on a rack. 
11. Cut into wedges. Serve with powdered sugar and/or lightly whipped cream.

Next time I make this (and I know that I will), I will definitely put an impossible amount of strawberries on it.  I spaced mine prettily, but next time I will show no hesitancy.

What are you doing with this year's strawberries?

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coconut bread

My favorite food blogger posted this coconut bread, and I went home and made it without question.  I have a weakness for fruit breads like banana and pumpkin.  Now I can add coconut to the list!  This bread only carries a hint of coconut which makes jellies, jams, peanut butter, Nutella, etc the perfect pairing!

 {coconut bread}

 {can you see the coconut flakes?}

 {I tried it with both peanut butter and Nutella--both delicious!  Also just toasted with some butter--excellent!}

coconut bread
from smitten kitchen

makes 1 loaf

2 large eggs
1 1/4 cups milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup granulated sugar
5 ounces sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons unsalted butter, melted or melted and browned, if desired
Vegetable oil or nonstick cooking spray for baking pan

1. Preheat oven to 350 degrees. 
2. In a small bowl, whisk together eggs, milk and vanilla.
3. In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. 
4. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to over mix.
5. Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. 
6. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. 
7. Cool in pan five minutes, before turning out onto a cooling rack.
8. Serve in thick slices, toasted, with butter and confectioners’ sugar, peanut butter, nutella, butter and honey--the possibilities are endless!

What spread would you use with this bread?

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ribboned asparagus salad with lemon

I've personally always eaten asparagus cooked.  When I saw this recipes from a favorite food blogger to eat it raw, I was intrigued.  I made it for lunch right after buying some from the farmer's market last weekend.  My mom and I ate it ALL in one sitting.  Then I made more for her before going home so she had it for the week.  Needless to say, we are obsessed!

 {ribboned asparagus salad with lemon}

{close up of the salad}

ribboned asparagus salad with lemon
from smitten kitchen

makes 4 servings

1/4 cup sliced almonds, toasted and cooled
1 pound local asparagus, rinsed
1 lemon, halved
Olive oil
Coarse salt
Freshly ground black pepper
1 to 2 ounces Parmesan cheese, shredded

1. No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling.
2. Gently pile your ribbons on a medium-sized serving platter. 
3. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with salt and pepper. 
4. Toss gently to coat. 
5. Sprinkle with Parmesan and almonds. 
6. Eat immediately. 

Have you eaten raw asparagus?  How did you like it?  Will you try this recipe?  (oh pretty please do!)

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homemade nutella

HAPPY WORLD NUTELLA DAY!!!

 {Store brand nutella}

The crowning glory of the week--making nutella at home!  It's so easy, and it was 100x better than the store bought nutella.  I used it in all the recipes that I featured this week, and it worked wonderfully.

 {homemade nutella}

 {the homemade version is darker than the store-bought, and I didn't add tons of sugar so it wasn't super sweet either}

Are you asking--where do I get hazelnuts?  If you are in the Lexington area, Good Foods Co-Op has them in their bulk food section.  Otherwise, I would call around to local stores and see if they carry them.

one year ago:  creamed corn

homemade nutella
adapted from smitten kitchen

makes 2 cups

2 cups shelled and raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar (more if you prefer it sweeter)
1/4 teaspoon salt plus additional to taste
3 tablespoons grape seed oil

1. Heat the oven to 400 degrees. 
2. Spread the hazelnuts evenly over a cookie sheet and roast until they darken, about 10 minutes, rattling them around a bit halfway through to they toast evenly.
3. Transfer the nuts to a food processor and grind them for about 5 minutes. First they’ll become a paste. Then they’ll become more of a paste and finally, they’ll liquefy. Scrape down the sides as needed. 
4. Add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick. 
5. Store in refrigerator up to a week in a covered container--if it lasts that long! 

If you want more nutella recipes, I made nutella banana ice cream and nutella cupcakes.  I grew up eating nutella on a piece of bread for breakfast or as a snack so that's how I love it best!  How do you like to eat nutella?

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spicy squash salad with lentils and feta

I originally made this as part of my Thanksgiving series, but my family didn't care for it.  Mainly because none of us like goat cheese, and this recipe called for goat cheese so I used it.  *smack hand to forehead*  I can't tell you what I was thinking when I did that....

So I made it again with feta cheese (still goat cheese but brined to get the strong taste calmed down), and we all loved it much better.  This hearty salad is almost a complete meal in itself; you could add some grilled chicken or steak; you could serve it with some more vegetables for a meatless meal.

{spicy squash salad with lentils and feta}

{close-up}

spicy squash salad with lentils and feta
from smitten kitchen

Serves 6 as an appetizer, 3 as a main

3/4 cup black or green lentils
6 cups peeled, seeded and 1 inch cubed butternut squash (local from about a 2-pound squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon coarse salt
4 oz feta cheese
1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)
2 tablespoon red wine vinegar, plus additional to taste
4 cups baby arugula (I skipped this because I forgot the recipe called for it--didn't miss much)

1. Preheat oven to 400°F. 
2. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. 
3. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
4. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. 
5. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool. 
6. Combine lentils, pumpkin, feta cheese, vinegar, and 1 tablespoon oil. 
7. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). 
8. Serve immediately by dividing among plates.  This salad is not great cold so if you make it beforehand, let it sit out for about 1 hour before serving.

Do you have any hearty salads that you love to make?

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Pasta with Garlicky Broccoli Rabe

This past weekend, I didn't have anything planned for lunch so when I went to the Farmer's Market, I bought pasta from Lexington Pasta and some broccoli rabe from a local farmer to make a recipe I'd been dying to make from smitten kitchen.  I didn't get pictures because my hands were full of flowers and my god-dog that would not listen to me, but I'll be better about it in the future!

 {Pasta with Garlicky Broccoli Rabe}

 {Pasta from Lexington Pasta and broccoli rabe from a local farmer}

 {Heating garlic and pepper flakes}

  {Pasta with Garlicky Broccoli Rabe with cheese}

One year ago:  Chocolate Chip Cookie Dough Frozen Yogurt

Pasta with Garlicky Broccoli Rabe
from smitten kitchen

Makes 4 servings

1 pound pasta, whatever shape you like

1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections
1/2 cup olive oil
5 garlic cloves, minced
1/2 teaspoon red pepper flakes, or more or less to taste
Parmesan cheese

1. Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. 
2. Drain rabe and pasta together and pour into serving bowl. 
3. In the same pot or a tiny one, heat the olive oil with the garlic and pepper flakes over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. 
4. Pour mixture over pasta and toss to evenly coat. 
5. Shower with cheese and eat at once.

If you don't have broccoli rabe, you can definitely substitute spinach for it!  The recipe would be just as delicious!  In fact, I might go try some this weekend!

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Shaved Asparagus Pizza

For Mother's Day I made my mom lunch.  I made her this pizza because it combines everything she loves--cheese, asparagus, and pizza.  This pizza was easy and so delicious!  We are already making plans to have this pizza again with different combinations of vegetables!

 {Shaved Asparagus Pizza}

Asparagus was courtesy of the Farmer's Market which I did not get a picture because my hands were full of bouncing puppy and flowers (I love getting flowers from the local market!).  I also apologize for the pictures.  I forgot my camera, and my god-dog ate my mom's so I used my phone's camera.

 {Shaving asparagus}

 {Pile of shaved asparagus}

 {Gathering toppings for pizza}

 {Pizza before it was baked}

One year ago:  Sweet and Spicy Roasted Cauliflower Salad

Shaved Asparagus Pizza
from smitten kitchen cookbook

Makes 1-12 inch thin crust pizza

Prep time: 40 minutes
Assembly time: 8 minutes
Cook time:  15 minutes

1 recipe rush hour pizza dough
1/2 pound asparagus spears (or other vegetables of your choice like spinach and mushroom)
1/4 cup grated Parmesan
8 oz fresh mozzarella, sliced
2 cloves garlic, sliced
1 green onion, thinly sliced

1. Make pizza dough.
2. Meanwhile, prepare asparagus.  Do not cut off the ends as these will be your "handles" as you peel the asparagus.  Holding a single spear by its tough end, lay it flat on a cutting board.  Use a vegetable peeler, create long shavings of asparagus by drawing the peeler from the base to the top of the asparagus stalk.  Repeat with remaining stalks, and don't worry if they are not all even!
3. Preheat oven to 500 with pizza stone inside the oven. 
4. Roll out pizza dough.
5. Take the pizza stone out once hot and sprinkle cornmeal on the stone to prevent the pizza from sticking.
6. Transfer dough to the hot pizza stone.
7. Working quickly, sprinkle Parmesan on top of dough followed by placing mozzarella on top of Parmesan.
8. Sprinkle garlic over cheeses.
9. Top everything with the shaved asparagus.
10. Bake pizza for 10-15 minutes or until edges are browned, cheese is bubbly, and asparagus slightly charred.
11. Sprinkle pizza with green onions and some grinds of pepper.
12. Serve. 

I am so happy to announce that the winner of the salt and pepper grinder giveaway is Michelle!  I have sent the winner a message so I can send them their wonderful prize!

I want to thank everyone who has supported this blog by reading or helping be my food guinea pigs!!!  Here's to another year of blogging! <3

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Gooey Cinnamon Squares

I've been wanting to make these for a while.  I was going to make them for a friend's birthday in January, but they were overseas.  So I made them for my brother's wedding as an alternative to the Nutella Cupcakes.  Although no one really ate them at the wedding, so everyone took some home.  I was flooded with texts and calls that they loved them.  Plus, everyone at work loved them. 

 {Gooey Cinnamon Squares}

In fact, my mother loved them so much, she demanded I make her a batch for Mother's Day (yes-she really did demand, and she has the entire batch frozen, ready for her whims).  They are not too sweet, and the cinnamon sugar goodness on top will win anyone over.  They remind me of a snickerdoodle--buttery cookie goodness covered in a crunchy cinnamon sugar top.

 {Spreading out the cookie base}

 {Spreading out the gooey layer}

 {Mixing cinnamon sugar and a view of the recipe}

 {Top with cinnamon sugar}

 {Cutting Gooey Cinnamon Squares}

One year ago:  Bee Sting Cake (Bienenstich)

Gooey Cinnamon Squares
from smitten kitchen cookbook

Makes 24 squares

Prep time: 20 minutes
Cook time: 30 minutes

Cookie Base
8 tablespoons butter, at room temperature
3/4 cup sugar
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/4 milk. room temperature

Gooey Layer
14 tablespoons butter, room temperature
1 1/4 cup sugar
1/4 teaspoon salt
1/4 cup honey (KY Proud!)
1/4 cup milk or heavy cream
1 tablespoon vanilla
1 egg, room temperature
1 1/4 cups flour

Topping
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 350.
2. Line a 9x13 casserole dish with parchment paper; grease parchment paper with non-stick spray.
3. Cookie base:  Cream butter and sugar until light and fluffy.  Meanwhile, whisk dry ingredients together in a small bowl.  Once butter and sugar are light and fluffy, add egg and milk, and beat until combined.  Scrape down sides and add dry ingredients mixing until just combined.  Spoon cookie base into prepared casserole dish and smooth with an offset spatula.  Set aside.
4. Gooey layer:  Cream butter and sugar together until light and fluffy.  Meanwhile, whisk honey, milk and vanilla together until well combined.  Once butter and sugar are light and fluffy, add egg and beat until combined.  Add 1/3 of flour and mix batter; then add 1/2 of honey mixture and mix batter.  Repeat again, and then add remaining flour.  Dollop gooey layer over cookie base and spread with an offset spatula.
5. Topping:  Mix cinnamon and sugar together until well combined.
6. Sprinkle topping over gooey layer.
7. Bake for 25-30 minutes or until golden brown on top.
8. Cool completely before cutting.
9. Serve.

PS--Don't forget to sign up for my giveaway because today is the last day!!!  I will be announcing the winner tomorrow!

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Crushed Peas with Smoky Sesame Dressing

How many of you have fond memories of peas when you were a kid?  Not many, including my husband.  I was indifferent to be honest.  I haven't really had them any way besides steamed with butter or in a mayo-based pea salad.  However, when I saw this recipe for a healthy variation on a pea salad, I had to give it a try. 

{Crushed Peas with Smoky Sesame Dressing}

While I am at it, I'm knocking out a food challenge for a vegetarian soup or salad with No Croutons Required!!!

{Mixing dressing}

{Crushing peas}

Crushed Peas with Smoky Sesame Dressing
from smitten kitchen

Prep time: 15 minutes
Cook time: 3-5 minutes
Total time: 20 minutes

Makes 4 servings (main dish) or 8 (side dish)

1 pound peas, fresh or frozen then thawed
1/4 cup plain Greek yogurt
2 tablespoons tahini (sesame seed paste found in the Mediterranean section of most grocery stores)
1 tablespoon lemon juice
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon paprika
2 green onions, chopped

1. Steam peas until tender, about 3 minutes or longer if you want a softer texture.
2. Meanwhile, mix yogurt, tahini, lemon juice, water, cumin, and paprika together in a small bowl.  Add salt and pepper to taste.
3. Once peas have reached your desired texture, drain  and rinse in cool water until peas are cool.
4. Let peas set for about 10 minutes, shaking to drain excess water.
5. Place peas in a bowl and add dressing.
6. Stir to coat peas.
7. Chill in the fridge at least 4 hours up to overnight.
8. Serve topped with green onions and crackers, bread, or toasted pita.

This salad is not at all spicy due to the paprika; instead, the combination of paprika and cumin gave it a smoky flavor without the work!  This can be a main dish or side dish to another grilled or Mediterranean dish.  This salad was so easy to make too!

Have you ever given an ingredient a second or third chance to make it into your diet?  I have to be honest, I'm a bit excited to incorporate more peas into mine!

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Parsley Leaf Potatoes

The hubby loves potatoes, any way a person can make them.  I found this easy and simple recipe from smitten kitchen, and best of all, it's delicious! My favorite part is the crispy potato bottom!

 {Parsley Leaf Potatoes}

{One of the potatoes looked like a heart!}

{Parsley the potatoes first, then add a good amount of salt}

One year ago:  Rush Hour Pizza

Parsley Leaf Potatoes
from smitten kitchen

Serves 4

6 tablespoons butter
8-10 small potatoes, your favorite and halved
16-20 parsley leaves
1-2 teaspoons Kosher salt

1. Preheat oven to 450.
2. Place butter in a roasting pan or glass casserole baking dish and place in oven to melt butter.
3. Meanwhile, place one parsley leaf on each potato half.
4. Sprinkle potatoes with salt, generously.  I promise, it's really hard to over-salt potatoes.
5. Once butter is melted, pull the pan out of the oven.
6. Quickly place potatoes face-down in melted butter and try not to move them around too much!
7. Roast potatoes for 35-45 minutes or until tender.  If potatoes begin to get very dark on the parsley side, turn them over and finish roasting.
8. Serve immediately with cut sides up and sprinkle with pepper. 

Snow is everywhere right now in the Bluegrass region of Kentucky!  I hope everyone stays warm and safe!

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Garlic Butter Roasted Mushrooms

Again with the garlic....  I know that I might have a problem, but how could I pass this up?  An easy side dish to a meal--just throw the ingredients together and put it in the oven which in turn makes the kitchen nice and toasty.  It's even healthy!  (Yes--fats are healthy especially when you use real butter and in moderation of course!)

{Garlic Butter Roasted Mushrooms}

{Mushrooms and garlic}

{Ready to go into the oven}

{Ready to eat!  Well with the addition of parsley and lemon juice}

Garlic Butter Roasted Mushrooms
from smitten kitchen

Serves 4

1 pound mushrooms (cremini or white), halved lengthwise if large
8 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons butter, cut into pieces
2 teaspoons lemon juice (optional)
1/4 cup parsley, chopped (optional or used as garnish)

1. Preheat oven to 450.
2. Toss mushrooms, garlic and oil together.
3. Place mushrooms in a baking dish.  Sprinkle with salt and pepper.
4. Roast 15-20 minutes or until tender and garlic sauce forms below the mushrooms.
5. Serve.

I left the capers out because I didn't have any, and I can only guess that I didn't add lemon juice or large quantity of parsley because these smelled so delicious that I completely forgot.  I only added it because it made it look pretty (you know... as an effort to make my pictures prettier!).  It's delicious without it, or you can try it with the lemon juice and large amount of parsley.  You can bet that I will make this again, and again, and again....  You get the picture!

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Roasted Cauliflower with Brown Butter Crumbs

It's no small secret that I love roasted cauliflower (as evidenced by the salad, gratin, rice, and garlic roasted I've made) so when my favorite food blogger posted this recipe I almost died to make it that day.  For the record, I waited about 4 days (miserably I might add).  It was worth the wait though!!!  I love this not only for it's simplicity but also because it can be made ahead and with steamed cauliflower instead! Yay!

 

{Roasted Cauliflower with Brown Butter Crumbs}

 

{Roasting cauliflower}

 

{Browning butter}

 

{Add bread crumbs}

 

{Mix remaining ingredients}

 

{Browned bread crumbs}

 

{Place cauliflower on plate and cover with bread crumbs}

 

{I served mine with seared steak and braised leeks with kale}

Roasted Cauliflower with Brown Butter Crumbs
from smitten kitchen

Serves 4 (or one person who really, REALLY loves it!)

2 pounds cauliflower florets
4 tablespoons butter
1/4 small onion OR 2 green onions, finely minced
1 clove garlic, minced
3/4 cup panko (Japanese-style bread crumbs found in most grocery stores)
1 tablespoon lemon juice
1 green onion, diced (optional--for garnish)

1. Preheat oven to 400.  If you prefer steamed cauliflower, you can do that with this recipe too!
2. Place cauliflower on a greased baking sheet and roast for 20-30 minutes, turning cauliflower halfway through cooking to ensure even roasting.
3. When cauliflower is ALMOST done, melt butter in a heavy saucepan over medium high heat.
4. Brown the butter (should smell nutty).
5. Stir in the onions and let them cook for about 1 minute.
6. Add garlic, breadcrumbs, and lemon juice and cook together, stirring frequently, until crumbs are a shade darker (about 5-10 minutes).
7. Season bread crumb mixture to taste with salt and pepper.
8. Serve roasted cauliflower on a plate and top with breadcrumbs.  Scatter green onions on top for garnish.

It's safe to say that cauliflower is one of my favorite vegetables.  What's yours?

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Broccoli Slaw

I will admit that I eat some pretty weird stuff.  However, when I saw this broccoli slaw recipe, I knew that as weird as it sounded, I had to make it.  The hubby even tried it and said it was good; he also said it needed bacon, but he always says that......

{Broccoli Slaw}

{Start with fresh broccoli}

{Broccoli slices}

{Making the dressing}

{Adding the onion to the dressing calms down some of that in-your-face onion taste (I think it's the buttermilk that helps!)}

{Allow to sit for 10 minutes (or while you are cutting the broccoli and toasting the nuts}

{Add dressing to broccoli, nuts, and cranberries}

{Stir to coat and try not to eat it all before anyone else gets any}

Broccoli Slaw
from smitten kitchen cookbook

Makes 6 servings

2 pounds fresh broccoli
1/2 cup slivered or sliced almonds, toasted
1/3 cup dried cranberries, coarsely chopped
1/2 cup buttermilk (or 1/2 cup milk with 1/2 teaspoon vinegar)
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 small red onion, finely diced
1 teaspoon black pepper

1. Cut the broccoli into large chunks, and then cut the chunks into slices. 
2. Toss the broccoli with the cranberries and almonds.
3. In a separate bowl, whisk together the remaining ingredients until smooth.
4. Allow the dressing to sit for about 10 minutes (this will mellow out the onion flavor).
5. Add dressing to the broccoli mixture and stir to coat.
6. Can be served immediately, but best flavor is after an overnight refrigeration.

I will definitely be eating this throughout the fall and winter when broccoli and cranberries are more in season, but this salad was refreshing in the summer--easy to make, healthy and delicious!

Have you ever made anything that sounded completely bizarre and have it be amazing?  I'd love to hear about it!

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