Zucchini Cakes

This recipe is a combination of receipes from The Pioneer Woman Cooks and Paula Deen. I took what I liked best about both of the receips and combined them.

3 medium zucchini

1 1/2 of bread crumbs (I used homeade bread crumbs seasoned with lots of fresh rosemary, basil, parsley and oregano)

1 small onion, minced

2 cloves of garlic, minced

1/2 cup parmesean cheese

1 egg

salt and pepper to taste

olive oil for frying

Shred zucchini, leaving skin on. I used my food processor and it worked great. Squeeze in a paper towel to get out extra moisture. Mix zucchini, bread crumbs, onion, garlic, cheese, egg and salt and pepper together. Heat olive oil in a skillet and form small balls with the mixture. Fry for about 2 minutes on each side, until brown. Drain on paper towels.

I served with ranch dressing, yum. The homemade bread crumbs had a lot of flavor with the fresh herbs.

Cauliflower Augratin

A simple and quick side dish. I wanted to mix with broccoli, but didn't have any. This was a small serving, but it can easily be doubled. Souce: me.

1 package of frozen cauliflower

2 tablespoons of butter

1 tablespoon of flour

3/4 cup of milk

1 cup of shredded cheese (I used colby and monterrey jack blend)

salt and pepper

Steam cauliflower until barely tender. I think I steamed it too long and it fell apart.

For the bechamel sauce, melt butter in a pot and add flour. Whisk until incorporated and add milk. Season with salt and pepper and whisk until smooth.

Grease bottom of casserole dish and add cauliflower (I also put salt and pepper on the veggies). Toss with a little bit of the cheese and cover with the bechamel sauce. Top with the rest of the cheese and cook on 400 for 20 minutes or until the top is brown and bubbly.

Roasted Broccoli & Cauliflower with browned butter

I am very lucky in the sense that DH loves veggies. When we started dating, all he ate was corn and green beans, but now enjoys a wide variety of veggies. But I'm starting to get tired of the same old things cooked the same old way. So when I saw this recipe, I knew we would like it. I saw it in someone's blog, I apologize that I don't remember who. Click here for the original recipe.

Roasted cauliflower has a savory caramelized crust and is tender and creamy inside. The roasting process coaxes maximum flavor from the cauliflower. Aaron finds this preparation intriguing, yet simple.

6 cups cauliflower florets (about 1 head) I used 1 small bag of cauliflower florets and 1 small bag of broccoli florets, both frozen
Cooking spray I used olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter I used an entire stick
1 teaspoon garlic powder
1 teaspoon parsley

PreparationPreheat oven to 400°.
Arrange veggies in a single layer on a baking sheet coated with cooking spray (olive oil). Coat cauliflower with cooking spray (olive oil); sprinkle with salt and pepper. Bake at 400° for 25 minutes, turning veggies twice.

Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned. Add parsley and garlic powder, I also added a little more salt and pepper. Combine veggies and browned butter in a bowl, and toss gently to coat.

These were very good. I usually just steam broccoli and cauliflower and toss with a butter and vinegar sauce, but we like this much better. I would also like to try with squash.