creamy cauliflower curry (indian-ish)

i'm attempting to be vegan right now, but add whatever you want (i.e. chicken, real milk, whatev.). i made this for dinner last night.

1/2 tsp olive oil
3 C cauliflower pieces
1 small onion, sliced
1/2 C frozen peas

sauce (separate pan):
1 1/2 C rice milk
1 T grated ginger
1 T grated garlic
1 T yellow curry powder
1 tsp raw sugar or agave nectar
1/2 tsp flaxseed meal or 1 T arrowroot (thickener)

saute' the onion and cauliflower in the olive oil for a few minutes (you want a little color). add 1/4 C. of water and cover. allow to simmer until the cauliflower is slightly tender, but not mushy. while that is simmering in a separate pan add all of the sauce ingredients except the thickening agent. simmer for 5 minutes and assess the thickness. if you're using regular milk it may cook down and not need a thickener, rice milk will definitely need it. when the sauce is thicker than when you started add it and the frozen peas to the cauliflower pan. cook for another 5 minutes, uncovered, and serve over rice. serves 2-3

*quick tip* i like to make 4-6 cups of brown rice and/or quinoa once a week and keep it in the fridge. that way for a recipe like this, you just heat up some rice and throw this over it!

Basil Fettuccine in Fresh Tomatoes

So, I thought I might try something different.  I bought Japanese Style Noodles (Nasoya).  I made one of the recipes on the back that I had the ingredients for and was quite pleased.  I admit the recipe isn't the healthiest but the basil and tomatoes together are very tasty.

After you boil the noodles and rinse them off with cold water you just add:
1/4 C whipping cream
1/3 C fresh, finely chopped basil
2 Tbs. melted butter (the not so healthy part, I am sure you could substitute something else)
2 Tbs. olive oil
3 medium tomatoes cut into 1/2" cubes
1 C Parmesan cheese
salt and pepper to taste.

Peach Cobbler

My mom always makes the most delicious peach cobbler but she doesn't use recipes so I it is difficult to ask her how to make it.  I found this on Sunday and made it and it was delicious but of course not as good as my moms and never will be. There is something about your mother's cooking.  Maybe Ellie will like my peach cobbler some day thanks to Paula Deen. 

We ran out of peaches so we made up for it with strawberries which I knew could either be very good or very bad.  Jake said it turned out very good and he it my best critic.

I also didn't have self-rising flour so I found out how to make it by Googling it.

http://southernfood.about.com/cs/breads/ht/self_rise_flour.htm

It was easy to make and will be a great cozy dessert in the winter.

Cook Time:45 minLevel: EasyYield: 8 to 10 servings


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Ingredients

4 cups peeled, sliced peaches

2 cups sugar, divided

1/2 cup water

8 tablespoons butter

1 1/2 cups self-rising flour

1 1/2 cups milk

Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Fall Favorite - Zucchini Cheddar Bread and Veggie Soup

Zucchini Cheddar Bread (Make soup of choice to go with it)
Serve with soup or salad for lunch.  It is also great toasted the next day. 

Whisk together: 3 C flour, 4 tsp baking powder, 1 tsp salt, 1/2 tsp baking soda
Add and toss together: 1 C shredded zucchini, 3/4 c. cheddar cheese grated, 1/4 c. green onions chopped, 3 TBL parsley, 1 TBL dill
In another bowl: 2 eggs, 1 C buttermilk, 4 TBL melted butter

Add the flour mixture to the egg mixture and lightly mix.  Do not overmix.  Batter should not be smooth.  Bake at 350 in the middle of the oven in a 9x5 greased loaf pan.  Bake for 55-60 minutes or until toothpick comes out clean.  Let cool in the pan on a rack for 5-10 minutes.