Leftover Oil

I have been storing last year's red peppers in some olive oil that I flavored.  We finally finished a jar and I wasn't about to throw out flavored oil.  After much contemplation,  I decided to roast my garden cauliflower in it.  Yum.
Roasted Cauliflower

Preheat oven to 425 degrees.  Break or cut cauliflower head into florets.  Place on cookie sheet.  Drizzle with flavored oil and toss.  Roast for 40 min. making sure cauliflower is brown and crispy.  

You could just use olive oil, salt, garlic or seasonings of your choice. 

Dehydrating Kale

This is a great way to store kale or any greens as it doesn't take up freezer space.  It's easy to throw in a smoothie or food recipe.  If you pulverize it in a food processor it takes up even less space on the shelf. 
Dehydrating Greens

Tear off the leafy greens from the main vein and other large veins.

Wash greens well.  I dump mine in the sink and wash each one individually. 

Let drain and remove excess water by shaking water off, patting excess water or using a salad spinner.

I use the dehydrating option on my oven.  I place a single layer of greens on a cookie sheet lined with parchment paper and dehydrate at 140 degrees.  If you don't have this option, set the temperature to the lowest setting which is probably 180 degrees or use a dehydrator and follow the manufacturers instructions.  Watch greens to determine when they are dry enough.  Let cool before storing.

The smoothie in the picture is made with apple juice or cider, peaches, bananas, raspberries, kale and ice.  


Black in the Crack

My cherry tomatoes cracked, sat and turned black in the crack.  I cut out the black and used Mrs. Wages pasta mix for a quick fix.

"Those Brown Things Are Bacon"

Um, not exactly, sweet 7 year old grandchild.  Those brown things are old cauliflower.  Not mine, but your mother's.  I'm sorry grandma tricked you.  OK, not really.  But those brown things on top hiding those other brown things are bacon. 
Cauliflower Soup
From Taste of Home
Serves 8

1 medium head cauliflower, broken into florets (about 2 pounds)
1 medium carrot, shredded (I used dehydrated carrots)
1/4 cup chopped celery
2 1/2 cups water 
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt (can substitute celery salt and omit celery)
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 oz) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, very optional  

In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).

Nutritional Facts

1 serving (1 cup) equals 159 calories, 11 g fat (7 g saturated fat), 35 mg cholesterol, 617 mg sodium, 10 g carbohydrate, 2 g fiber, 7 g protein.

Getting Rid of Some Old Nuts

I sure you can think of something to say here.

Chex Mix
Yield: 10 cups
1/2 cup butter or margarine 
4 1/2 teaspoons Worcestershire sauce
1-1/4 teaspoons seasoned salt 
2 1/2 cups Wheat Chex square cereal
2 1/2 cups Rice Chex square cereal
2 1/2 cups Corn Chex square cereal  
1/4 cup nuts
1/2 cups small pretzel rods

Preheat oven to 250 degrees F. Melt butter in a shallow pan. Stir in Worcestershire sauce and seasoned salt.  Add Wheat Chex, Rice Chex, nuts (peanuts, pecans or cashews), and pretzel rods. Mix until all pieces are coated with the butter mixture.  Bake for 60 minutes, stirring every 15 minutes. Cool.




































Like Mother Like Daughter

Daughter Winnie used up some stale oatmeal and the last of few dried cherries in these cookies.
Oatmeal Cherry Cookies
From Cherryland's Best

Makes about 4 dozen

1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quaker oats (quick or old fashioned, uncooked)
1-1/2 cups CherryLand’s Best dried cherries

Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and dried cherries; mix well. Drop by rounded tablespoonfulls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.