Broccoli and Cauliflower Casserole

INGREDIENTS

• 2 cups water
• 1/2 teaspoon salt
• 1 1/2 to 2 pounds of broccoli and cauliflower pieces
• milk
• 4 to 5 tablespoons butter, divided
• 4 tablespoons flour
• salt and pepper to taste
• dash nutmeg, optional
• 2 tablespoons fine dry bread crumbs
• 1 to 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon paprika

PREPARATION

In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender, about 4 to 6 minutes. Drain cauliflower, reserving the cooking liquid. Add milk to the vegetable liquid to measure 2 1/2 cups.

Turn the drained vegetables into a shallow 2-quart baking dish.

Melt 3 tablespoons of butter in the saucepan over medium heat. Blend in the flour, stirring until smooth and bubbly.

Cook, stirring, for 2 minutes. Gradually stir in milk and vegetable broth mixture. Cook, stirring constantly, until thickened and smooth. Season to taste with the salt, pepper, and nutmeg.

Pour sauce over broccoli and cauliflower and stir gently to coat the vegetables with the sauce. Dot with the remaining 1 to 2 tablespoons of butter.

Combine bread crumbs, Parmesan cheese, and paprika; sprinkle over vegetables.

Bake at 450° for about 20 minutes, until casserole is bubbly.

Serves 4.

Roasted Cauliflower and Quinoa Salad

INGREDIENTS

• 1 large head of cauliflower
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 1 cup cooked quinoa
• 1 cup frozen peas, cooked just until tender
• 1/3 cup sliced blanched almonds
• 2 to 3 tablespoons lemon juice

Heat the oven to 375° F.

Separate the cauliflower into small florets. Line a large rimmed baking pan with foil and toss the cauliflower with the 1/2 teaspoon of kosher salt, 1/2 teaspoon pepper, garlic powder, and olive oil. Spread out on the prepared baking pan and roast for about 15 to 20 minutes, until tender and lightly browned.

Put a dry skillet over medium heat. Add the almonds and cook, stirring, until they are lightly browned and aromatic.

Remove from the heat.

Combine the roasted cauliflower with the cooked quinoa and peas, the toasted almonds, sliced green onions, and 2 tablespoons of lemon juice. Taste and adjust seasonings. Add more lemon juice if desired. 

Serve warm or chilled on salad greens, pea shoots, or spinach leaves.

Serves 4.

BASIL PESTO

BASIL PESTO: 

Combine 1 cup tightly packed fresh basil leaves, 1/3 cup grated Parmesan cheese, and 3 tablespoons olive oil in a food processor. Pulse until the basil is finely chopped. Add 3 tablespoons lemon juice and process until smooth.

Eggless Mayonnaise Recipe - How to make homemade mayonnaise

Eggless Mayonnaise Recipe 

Ingredients

Milk – 1/2 cup + 1/2 cup
Corn flour or Corn Starch – 3 tbsp
Olive oil – 2 tbsp
White Vinegar - 1 tsp
Sugar – 1 tsp
Mustard seeds – 1/4 tsp
Black pepper powder – 1/4 tsp
Salt – 1/4 tsp

Method:

1. Take cornflour in a mixing bowl, add 1/2 cup milk to it and whisk it well without any lumps.
2. Take mustard seeds and powder it coarsely. Set aside.
3. Take remaining 1/2 cup milk in a pan and heat it up.
4. Once milk is boiled, add cornflour milk mixture and keep stirring with a whisk.Keep in low flame and keep cooking.
5. Keep cooking it until its thick and creamy.Make sure the flame is low.
6. Keep whisking until its thick.Cool down completely and then blend it to a smooth paste.
7. See how creamy it is.Now transfer this to a bowl, add pepper powder,musstard seeds powder,sugar,salt, olive oil and vinegar.
8. Whisk it well until its creamy.

Store in airtight container and refrigerate it.

Reference : Sharmishpassion.