RICK'S HOT CAULIFLOWER AND CARROTS
This was based originally on a refrigerator pickle recipe for the pickling liquid. The acid content is high enough for canning. I give these to my DW's office staff as presents for Christmas along with my pickles. They are much requested.
Provided by rickscott
Categories Canning
Time 1h15m
Yield 3 Quarts
Number Of Ingredients 8
Steps:
- Blanch cauliflower for one minute. Drain and shock in cold water.
- Pack quart canning jars with cauliflower, carrots, garlic, and peppers.
- In the saucepan combine remaining ingredients.
- Bring to a boil and simmer until the sugar desolves.
- Ladle the pickling liquid into the jars. If necessary add more vinegar to cover the vegetables.
- Cover with a lid and refrigerate at least ten days. Will keep in the refrigerator about three months.
- This can be processed in a boiling water bath for 15 minutes to can. If.
- using this method make plenty to make it worth the effort.
- Store in a dark cool place.
Nutrition Facts : Calories 323, Fat 1.1, SaturatedFat 0.2, Sodium 9717.2, Carbohydrate 63, Fiber 14.2, Sugar 37.1, Protein 7.5
CHILI RICK'S
Easy chili recipe for a large number of people.
Provided by RICHARDWROSS
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 3h
Yield 20
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
- In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.
- In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
- In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
- Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 43.5 g, Cholesterol 75.3 mg, Fat 26.3 g, Fiber 8.9 g, Protein 28.1 g, SaturatedFat 9.1 g, Sodium 2080.1 mg, Sugar 21.7 g
ROASTED NEW CARROTS, CAULIFLOWER, GRAINS & CARROT-TOP DRESSING
Try this warm grains salad, featuring carrots, cauliflower and green beans. It uses the whole vegetables - stalks and all - which are just as delicious
Provided by Barney Desmazery
Categories Lunch, Side dish
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 8. Combine the cauliflower (including the leaves and stalks) and carrots in a bowl with the cumin, honey, 2 tbsp of the oil and season with salt. Line a shallow roasting tin with baking parchment, tip in the vegetables and roast for 30 mins, turning them occasionally until caramelised.
- While the veg are roasting, cook the grains following pack instructions and add the green beans for the last 5 mins. When everything is cooked, drain and toss with the remaining oil and set aside.
- To make the dressing, tip all the ingredients into a small food processor or mini chopper and blitz to a thick paste. Tip the grains and beans onto a platter with the carrots and cauliflower scattered over, then spoon over the dressing and serve any extra on the side.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CAULIFLOWER-CARROT CHEESY TOTS
This play on traditional tater tots swaps in cauliflower and carrot for the usual potato, adding a sweet, vegetal flavor and a good dose of fiber, antioxidants, and vitamins. The baked method might be easier (and slightly healthier), but the super-crispy fried method is more finger-licking good. Either way, these tots are the perfect party snack.
Provided by Katherine Sacks
Categories snack Vegetarian Carrot Cauliflower Kid-Friendly Healthy Super Bowl Cheese Side Small Plates
Yield Makes 34
Number Of Ingredients 14
Steps:
- Pulse carrots and cauliflower in a food processor (or grate carrot on smallest holes and cauliflower on largest holes of a box grater) until rice-like in texture. Transfer to a large heatproof bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap and let cool slightly.
- Meanwhile, mix cheeses, garlic, chives, pepper, 1/2 cup panko, and remaining 1/2 tsp. salt in a medium bowl. Stir in carrot mixture until well combined.
- Spray a rimmed baking sheet with nonstick spray. Using your hands, roll tablespoonfuls of carrot mixture into tater-tot shapes. Transfer to prepared sheet, then chill at least 10 minutes.
- Place flour in a shallow baking dish. Mix remaining 1 cup panko and 4 Tbsp. oil in another shallow dish. Lightly beat eggs in a shallow bowl. Working in batches, toss tots in flour, then dredge in egg, shaking off excess, then coat in panko mixture. Return to baking sheet and chill at least 10 minutes or up to 1 hour.
- To Bake:
- Arrange a rack in center of oven and preheat to 425°F. Set a wire rack inside a rimmed baking sheet. Spray with nonstick spray, then transfer tots to rack. Bake tots until deep golden brown and cheese is melted (check by piercing a tot with a paring knife), 22-25 minutes. Serve immediately with ketchup.
- To Fry:
- For extra-crispy tots, fill a large, deep-sided skillet with 1" vegetable oil and heat over medium to 350°F. Working in batches, fry tots, flipping halfway through, until golden brown and crispy, about 2 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined platter or baking sheet. Serve immediately with ketchup.
- Do Ahead
- Tot mixture can be formed but not breaded 1 day ahead; cover loosely with plastic and chill.
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