Beach-less Week at the Beach 

If you follow my Instagram,  you’ll know I just got back from a week at the beach! 


 But I never actually got to… You know… Go to the beach. 


The struggle of being a not-fully-functioning adult is that you are at the whim of your caretakers. For the weekdays, they were my in laws.  Love them to death, but there’s only so much old folks can do before they get tuckered out. I got to look at the water but not actually put my feet in the sand. 


Hubby joined us on the weekend, but he slept the majority of the day so we couldn’t go to the beach then either. We did spend the entire night (until 3am) out on the town, but still no beach! We went back Sunday in the afternoon to beat the traffic. 

It was still a lot of fun! 

But hopefully we will get another chance soon. The summer is still young! 

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Cheese-less cauliflower is a thing

If you are a proper American, you will have probably experienced cauliflower as a gratin (baked in cheese) or raw,  in a salad.

I am here to blow your mind.

I was rather pleased with boiled cauliflower doused in olive oil, lemon, and garlic, this new recipe brings cauliflower to the front and center stage on your table.

Maybe it’s just me, and I’m the only one thrilled with this recipe (that I literally learned just before writing this).  But if you’ve been looking for a more substantial way to incorporate cauliflower into your diet; I present to you…

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Ingredients

1 cauliflower,  cut into medium pieces

1 onion, diced

1 carrot,  diced

1 sweet red pepper,  diced

2 tbsp tomato paste

6 tbsp jarred tomatoes (or tomato sauce)

Salt AND pepper,  as desired

1 cup ground beef (optional)

Dried jot peppers (optional)

Hot water

Enough olive oil to cover the bottom of your pot

Preparation

1. Cook your meat in the oil with the carrot. Once mostly cooked,  add the onion and pepper.

2. Once the hard vegetables are soft and cooked,  add the tomato paste and mix into the oil, cooking the paste until it is a darker red (maybe 1 min).

3. Add the cauliflower,  sauce,  and spices.  Mix well and cover,  allowing the cauliflower to cook in the tomato sauce for a bit (if using canned sauce, you may want to add a pinch of sugar to remove the added sourness). Note: consider scoring thick cauliflower stems to speed the cooking process.

4. After approximately 10 to 15 minutes,  but before the tomato sauce begins to burn,  add enough HOT water to just cover the cauliflower.  Cook on low,  covered,  until cauliflower is soft.

Optional: if you are feeling spicy,  lay dried peppers on the top of the food after adding hot water and let it cook on low with the rest of the food.

Serve with fresh bread and yogurt/spicy pickles..

Afiyet olsun