Roasted Cauliflower

from This Week for Dinner

Ingredients:
Cauliflower, broken up into small-medium sized pieces
Olive oil
Salt and pepper
Handful of fresh, grated parmesan cheese

Directions:
Place cauliflower on a baking sheet or in a 9x13 baking pan. Drizzle olive oil over cauliflower, then salt and pepper. Toss cauliflower to lightly cover all pieces with oil and seasoning.

Roast in a 400-degree oven for 25-30 minutes. Stir once or twice during cooking. Check for doneness with a sharp knife, to the point where you can pierce the cauliflower fairly easily but not to the point of mushiness. Remove from oven and toss with grated parmesan cheese.

*You just got to try these. . . .I didn't know there was a good reason to buy cauliflower except for soup, until now!  I've made them twice in one week!

Tuscan Bread Soup

From Everyday Food
Ingredients:
6 ounces country bread, torn into 1-inch pieces (3 cups)
2 T olive oil
1 large onion, cut into 1/4-inch pieces
3 medium carrots, halved lengthwise and cut crosswise 1/4 inch thick
2 celery stalks, cut crosswise 1/4 inch thick
4 cloves garlic, smashed
coarse salt and ground pepper\
1 T tomato paste
1/2 head green cabbage, quartered, thinly sliced crosswise (6 cups)
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 cup fresh parsley leaves

Directions:
1.  Preheat oven to 300 degrees.  Spread bread in a single layer on a rimmed baking sheet.  Bake until pieces are dry, about 15 minutes.  Remove from oven, and set aside.
2.  In a large pot over medium-high heat, heat oil.  Add onion, carrots, celery, and garlic; season with salt and pepper.  Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.  Stir in tomato paste; cook, stirring, 1 minute.
3.  Add cabbage, broth, 2 cups water, and toasted bread.  Simmer over medium heat until soup is thickened, 15 to 20 minutes.  Season with salt and pepper, and stir in parsley.

* I wanted this to be a good recipe, as inspired by its source, to celebrate Earth Day with a meatless dish.  It smelled wonderful; however, 6 ounces of bread made much more than 3 cups for me.  It was a little much.

Hershey’s Perfectly Chocolate Cake

2 c. sugar
1 ¾ cups flour
¾ cup cocoa
1 ¼ t. baking powder
1 ¼ t. baking soda
1 t. salt
2 eggs
1 c. milk
½ cup oil
2 t. vanilla
1 c. boiling water

Heat oven to 350. Grease 2 9 in. round pans (or 9x13 pan). Combine dry ingredients. Add eggs, oil, vanilla and milk. Beat on medium speed for 2 minutes--mandatory. Stir in boiling water (batter will be thin). Pour into pans and bake 30 to 35 minutes or until toothpick comes out clean. (Bake about 35 minutes if you do the 9x13 pan).

Frosting:
1 stick butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 t. vanilla

*Never mind my unprofessional photography, this cake is excellent.  Thank you, Christie, for sharing. I had leftover frosting, next time I'll put more in between the 2 layers of cake.  I decorated the cake with shavings of unsweetened chocolate.  We were happy to find a reason to celebrate, especially my baby!

Chicken Tacos

3 frozen chicken breasts
1 1/2 cups salsa (or to taste)

Directions:
1.  Spray crock pot with non-stick cooking spray.
2.  Place chicken in crock pot and pour salsa over top.
3.  Cook 3-4 hours on high.  Remove obvious fat drippings.
4.  Shred chicken.  Return to crock pot and mix well with salsa.  Serve in tortillas.  Top with your favorite toppings: lettuce, cheese, salsa, sour cream, tomatoes, avocados, etc.

*So simple, easy, and good to eat.  The taste of the salsa really comes out--use what you like best.  I really like the fresh salsa that comes refrigerated.  My friend Amy shared this idea with me.

Honey Mustard

• 
  
•    1/2 cup Miracle Whip
•    2 tablespoons prepared yellow mustard
•    1 tablespoon Dijon mustard
•    2 tablespoons honey
•    1/2 tablespoon lemon juice

Directions

1.  Mix the Miracle Whip, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. It becomes more flavorful when chilled in refrigerator overnight.