6-7 cups fresh cauliflower florets
1/3 cup water
1/4 cup all-purpose flour (or rice flour, if making gluten-free)
1 tablespoon unsalted butter (or vegan alternative), melted
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground pepper, to taste
1/3 cup hot sauce (Frank’s Red, etc.)
- Preheat oven to 450 F and lightly grease a baking sheet with non-stick spray.
- Combine flour, water, garlic powder, onion powder, salt and pepper in a medium bowl. Whisk together.
- Dredge cauliflower completely in flour batter and gently shake off excess. Then transfer to baking sheet.
- Place baking tray in oven and bake for 10-12 minutes, or until batter sets. Flip florets over and cook for another 5.
- In a medium bowl, whisk together hot sauce and melted butter until smooth and combined.
- Remove cauliflower from oven and brush hot sauce over all the florets, until coated thoroughly.
- Return to oven and bake for an additional 10 minutes, or until vegetables have absorbed sauce and are crispy enough to your liking.
- Remove from oven and let cool 10-15 minutes before serving.
1 14oz pkg firm tofu, pressed to release water
1/2 c mayo
1 tsp lemon juice
1 tsp tumeric
1/2 tsp dry mustard, can substitute dijion
2 celery ribs finely chopped
1/4 c chives chopped, can substitute red onion
1/2 tsp salt
1/4 tsp pepper
finely mash or do in little food processor, tofu. combine all and mix.
1-1/2 pounds fresh spinach, rinsed well and left wet
1/4 cup butter
1 large onion, finely chopped
Large pinch of freshly grated nutmeg
Salt and freshly ground pepper to taste
1 cup heavy cream
1 cup fine dried bread crumbs
1 quart shucked fresh oysters
2 Tablespoons finely chopped fresh dill or 2 teaspoons dried
Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely. Preheat oven to 400 degrees F.
In a large skillet, heat half the butter, add the onion, and saute over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream. Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Yield: 6 servings
1 cucumber, peeled and thinly sliced
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1 dash Worcestershire sauce
1 loaf pumprnickle bread
1 pinch lemon pepper seasoning
fresh dill sprigs
- Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
- Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
- Spread cream cheese mixture evenly on one side of each bread slice.
- Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
- Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.
- To make as appetizers, cut bread slices into rounds with a cookie cutter. Spread with cream cheese mixture and top each with a cucumber slice. Yields approximately 48 rounds.
3 large baking potatoes, cut into 1/4-inch-thick matchsticks
2 tablespoons canola oil
Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt.