Roasted Beer & Lime Cauliflower Tacos with Cilantro Coleslaw

 

Ingredients

· 1 head cauliflower

· 3/4 cup beer

· 1/4 cup vegetable broth

· 1 tablespoon lime juice

· 1 1/2 teaspoons soy sauce or tamari

· 1 1/2 tablespoons of your go-to chipotle hot sauce

· 1 to 2 cloves garlic, sliced

· 1 1/2 teaspoons chili powder

· 1 teaspoon smoked paprika

· 1/4 teaspoon ground cumin

· 1/4 teaspoon garlic powder

· Pinch of salt

· 1 tablespoon olive oil

· 1/2 yellow onion, chopped

· 6 corn tortillas

· 1 avocado sliced

· Quick lime and Cilantro Slaw (Page 168)

· Fire-Roasted Salsa (Page 124)

 

Steps

1) Crank your oven to 400°F. Grab a rimmed baking sheet.

2) Chop the cauliflower into small florets no bigger than a quarter. In a saucepan, warm the beer, broth, lime juice, tamari, hot sauce, and garlic over medium heat. Add the cauliflower and simmer for about 1/2 minutes. Drain.

3) Toss the spices, salt, and olive oil together in a large bowl. Add the cauliflower and onion and stir ‘til those fuckers are coated. Dump it on the baking sheet and bake until browned, stirring halfway, about 20 minutes.

4) To make the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.

 

From: Thug Kitchen: eat like you give a fuck

The Official Cookbook

 

Darla's Staff Pick

BPL’s number one supporter, and also our fantastic Page, Darla loves the Taste of Home Cookbooks because “the pictures show me what it's supposed to look like!” Bremen Public Library has nearly 40 Taste of Home Cookbooks, as well as the monthly subscription to the magazine in our collection. These are some of the most circulated cookbooks and are especially famous for their holiday recipes. Taste of Home was founded in 1993 and is now America's number one food lifestyle brand. They are based in Milwaukee Wisconsin where they publish a variety of materials, both physical and digital.

Everyday Greens

 

Ingredients

· 2 tablespoons extra-virgin olive oil

· 5 garlic cloves, chopped or sliced

· 1 pound kale, stemmed, leaves cut crosswise into 1/2-inch-wide slices

· 1/2 teaspoon kosher salt

 

Steps

1) In a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and cook, stirring continuously, until it begins to turn brown, making sure not to burn the garlic, about 45 seconds. Immediately remove the garlic and set aside. Increase the heat to medium-high and add the remaining 1 tablespoon olive oil to the pan. Add the greens and 1/2 teaspoon salt and cook, stirring continuously, until the greens have wilted to your liking, 1 1/2 to 2 minutes. Serve.

 

 

From: No Crumbs Left: Recipes for Everyday Food Made Marvelous

By: Teri Turner

 

Basic Frittata

 

Ingredients
· Olive oil and/or butter
· Extras: vegetables and cheese
· 1-2 eggs per person
· Half-and-half or milk
· Salt and pepper, garlic powder, dill, and/or smoked paprika, if you wish
· Buttered toast and applesauce, for serving
 
Steps
1) Preheat the oven to 350°F if you’ll be baking the frittata.
2) Heat the oil in a skillet set over medium heat. When it’s hot, stir in the vegetables you want to mix with the eggs. Sauté just until soft.
3) Whisk together the eggs, half-and-half, seasonings, and half of any cheese you plan to use in a large bowl.
4) Pour the egg mixture over the sautéed vegetables in the skillet. Alternatively, if you’ll be baking the frittata in a pie plate or ramekins, spoon the sautéed vegetables into the pans. Then pour the egg mixture over the top.
5) If you’re using a skillet on a stovetop, cook the eggs over medium heat. Occasionally lift the edges of the eggs with a spatula so the uncooked eggs can run onto the bottom of the skillet to cook. When the eggs are just set but still wet on top, turn off the heat. If you’re using a pie plate, bake for 30 to 40 minutes, or until just firm in the middle. For ramekins, bake for 20 to 30 minutes, or until just firm.
6) Preheat the broiler.
7) Top the frittata with the remaining cheese and broil just until lightly browned.
8) Let stand for 5 minutes before cutting to serve. Serve with buttered toast and applesauce if desired.
 
 
From: No Recipe? No Problem!: How to Pull Together Tasty Meals without a Recipe

 

Buster Sundae Pie

 

Prep Time: 25 minutes

Start to Finish : 4 Hours 40 Minutes

Servings: 8

 

 

Crust

· 1 Pillsbury refrigerated pie crust, softened as directed on box

 

Filling and Topping

· 1 quart vanilla ice cream, slightly softened

· 1/2 cup caramel topping

· 1/2 cup fudge topping

· 3/4 cup Spanish peanuts

· Additional peanuts, if desired

 

Steps

1) Heat oven to 350°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

2) Spread 2 cups of the ice cream in cooled baked crust. Drizzle with 1/4 cup caramel  topping and 1/4 cup fudge topping. Sprinkle with peanuts. Spread remaining 2 cups ice cream over peanuts. Freeze until firm, at least 4 hours or overnight.

3) Drizzle individual servings with remaining 1/4 cup caramel topping and 1/4 cup fudge topping. Sprinkle with peanuts. Cover and freeze any remaining pie.

 

 

From: Easy as Pie: 140 simple recipes + 1 readymade pie crust = sweet success

By: Pillsbury

 

Hidden Mickey Apple Slice Sandwiches

 

Ingredients

· 1 large apple

· 1/3 cup of your favorite nut butter

· 1/4 cup crisp rice cereal or chopped almonds

 

Steps

1) Cut the apple crosswise into 1/4-inch-thick slices. Remove the seeds. To form Mickey’s head, use a mini round pastry cutter to cut a circle in the center of half the slices. Cut two small ears atop each head with the end of a round pastry tip.

2) Spread the remaining apple slices with a heaping tablespoon of nut butter so that it reaches the edges. Press a cut slice on top of each.

3) Place the rice cereal in a small bowl. Dip the edges of each sandwich in the cereal to coat in nut butter.

 

From: Disney Eats: More Than 150 Recipes for Everyday Cooking and Inspired Fun

By: Joy Howard

 

Mocha Cabana

 

Ingredients

· 1 1/2 cups chilled soy milk

· 2 tablespoons unsweetened cocoa powder

· 1 tablespoon agave syrup or 1/8 teaspoon stevia, or to taste

· 1 1/4 cups strong brewed coffee, frozen into ice cubes

· 1 teaspoon vanilla extract

 

Steps

1) In a blender, combine the milk, cocoa powder, agave syrup or stevia, coffee, and vanilla. Blend until thick and smooth.

 

From: Carb Conscious Vegetarian: 150 recipes for a healthy lifestyle

By: Robin Robertson

 

French Onion Soup

 

Makes: 6 servings

 

Ingredients

· 6 tablespoons salted butter

· 3 medium yellow onions, thinly sliced

· 2 medium shallots, thinly sliced

· 1 teaspoon honey or brown sugar

· 2 tablespoons fresh thyme leaves, plus more for garnish

· 1 tablespoon chopped fresh sage

· 2 tablespoons all-purpose flour

· 1 cup dry red wine

· 2 quarts low-sodium beef or vegetable broth

· 1 tablespoon Worcestershire sauce

· 2 bay leaves

· Kosher salt and freshly ground pepper

· 6 slices French bread

· 1 cup shredded Gruyère cheese

 

Steps

Slow Cooker (6-11 hours)

1) To the slow cooker pot, add the butter, onions, shallots, and honey and stir to combine. Cook on low until the onions are caramelized, stirring once or twice, 4 to 6 hours.

2) Add the thyme, sage, and flour and cook until lightly browned, about 2 minutes. Stir in the wine, broth, Worcestershire sauce, and bay leaves, and season with salt and pepper.
Cover and cook 4 to 5 hours more on low, or 2 to 3 hours more on high.
Remove and discard the bay leaves. Taste and add more salt and pepper as needed.

3) Preheat the broiler.

4) Divide the soup among six oven-safe bowls. Add a slice of bread to each and top evenly with cheese. Place the bowls on a baking sheet and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Top with thyme leaves.

 

Pressure Cooker (35 minutes)

1) In the pressure cooker pot add the
butter, onions, shallots, and honey and stir to combine. Lock the lid in place and cook on manual for 20 minutes. Quick or natural release, then open when the pressure subsides.

2) Using the sauté function, stir in the thyme, sage, and flour and cook until golden brown, about 5 minutes. Add the wine, broth, Worcestershire sauce, and bay leaves and season with salt and pepper. Lock the lid into place and cook on manual for 10 minutes more. Quick or natural release, then open when the pressure subsides. Remove and discard the bay leaves. Taste and add more salt and pepper as needed.

3) Finish as directed for the slow cooker.

 

From: Half Baked Harvest: super simple: more than 125 recipes for instant,
overnight, meal-prepped, and easy comfort foods
By: Tieghan Gerard
Clarkson Potter Publishers