Creamy or vinegar?
This is the question that greets us when we eat at one of our favourite restaurants, St-Hubert. I love the creamy stuff, while Husband always opts for vinegar. I’ll never understand that man. Creamy coleslaw reminds me of my Nana and of standing at her kitchen table grating cabbage for hours. Alright, so it wasn’t really for hours, but it does take a long time for a kid to grate a head of cabbage. Nan was smart – she knew how to keep us busy.
I am so blessed to have such good people in my life. I have so many amazing family members and friends surrounding me, and I am very thankful for each of you, truly.
I am also blessed and thankful that you share some of your best recipes with me. I am always so honoured that you might pass along a family recipe that I can enjoy with my family and share. Thank you all so much – both for the recipes and your friendships.
This recipe for curry cauliflower casserole is one such recipe. Passed along by my good friend Rxist, this recipe was an instant hit in our house. I’m already anxious to make it again. Thank you Rx, for passing along a family favourite, one I know my family will continue to enjoy. It was a challenge not to polish off most of it in one sitting.
With a nice curry flavour and creamy texture, this cauliflower casserole is warming comfort food. It makes a lovely side to main dish. In fact, I’m picturing it right now snuggled up next to some leg of lamb at Easter dinner. We enjoyed it this past week next to some wild salmon.
This recipe for smoky roasted mushrooms is one of the most pleasant surprises I’ve come across in a long time. They were the perfect accompaniment to tonight’s steaks, but after eating them I’m already dreaming up other great ways to use them. They’d be great in eggs or in a panini. They’d also be really great at the bottom of a bowl of cream soup.
A few notes about this recipe – although they’re called smoky roasted mushrooms, the smoked paprika is entirely optional. If you’d like to use some other dried herb or spice for the butter mixture, go ahead. Or just leave it out all together and make a garlic butter mixture.
Go ahead, roast up a bunch of these mushrooms and let me know how you use them.
I like fried. I like pickles. I LOVE fried pickles.
Fried pickles and ranch dressing are a match that no one can keep apart. Sure, they’re both married to other things. Ranch to salad. Pickles, well pickles are pretty promiscuous actually, spreading their love with most anything, but you get my point. Fried pickles and ranch are a love affair no one can deny. They just set off fireworks in your mouth.
This past Christmas, my husband and I decided we’d take advantage of a good deal on the new T-Fal Actifry. I love a new kitchen appliance, and I love that the Actifry effectively “fries” anything you put in it with much less oil than is required by conventional fryers. The Actifry produces crispy fried anything with just 1-2 teaspoons of oil – any kind of oil, allowing you to fry your favourite foods in healty oils like olive and grapeseed. Wonderful!
One of the first things I had to try in my Actifry were french fries, of course. I’m a fry fanatic. The Actifry didn’t disappoint. Since then I’ve gotten a bit braver, making all kinds of fried goodies, including these breaded pickle chips.
Exciting news in the casserole world!
This casserole recipe is a real winner. I will be putting this on my menu on a regular basis now. This is comfort food at it’s best, and it’s chock full of vegetables. In fact, the more vegetables the merrier! You can use any kind of veggie here too – just use whatever’s fresh and in season. It’s sure to be a hit every time.
I hope you like this one as much as we did.