https://www.allrecipes.com/recipe/47821/easy-apple-strudel/

Apple Strudel

Was amazing!!!

Thanks allrecipes.

 Adapted from https://www.recipetineats.com/cauliflower-cheese/

ROASTED CAULIFLOWER:

• ▢2 lb cauliflower florets (I did half. Just for two of us.)
• ▢2 tbsp extra virgin olive oil
• ▢1/2 tsp salt
• ▢1/8 tsp pepper

CHEESE SAUCE (MORNAY SAUCE):

• ▢4 tbsp  butter
• ▢3½ tbsp flour , plain flour
• ▢1 cup milk 
• ▢1 cup cream 
• ▢1/2 tsp salt
• ▢1/4 tsp nutmeg powder 
• ▢1 cup Red Leicester cheese (or cheddar), We mixed white and yellow cheddar
• ▢1/2 cup gruyère cheese , grated

TOPPING:

• ▢1/2 cup Red Leicester cheese (or cheddar), 
• ▢1/2 cup gruyère cheese , grated 

Instructions

ROASTED CAULIFLOWER:

• Preheat oven to 430°F
• Toss cauliflower in oil, salt and pepper and spread on a large tray.
• Roast 20 minutes (don't turn). Cauliflower should still be a firm, but with some color on them. Remove from oven.
• Turn oven down to 350°F.

CHEESE SAUCE (MORNAY SAUCE):

• Heat milk: Heat milk and cream until hot – either on the stove or in microwave.
• Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.
• Add milk: While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute – mixture should be thick enough to coat a wooden spoon.
• Add cheese: Turn the stove off, but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it's like a thick sauce.
• Mix in cauliflower: Add cauliflower and toss to coat in the sauce.

BAKE:

• Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2").
• Top with cheese: Sprinkle over gruyère followed Red Leicester cheese.
• Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.
• Serve: Sprinkle with parsley if desired. Stand 5 minutes then serve!

Recipe Notes:

1. Cauliflower – You’ll need a large one ~ 1.25kg / 1.5lb to get 1 kg / 2lb florets. Pro tip: See here for how I cut cauliflower into florets with minimal mess.

2. Cheese – It’s always best to grate your own rather than buying pre-shredded stuff, which contains anti-caking agents that can make sauces powdery. If using cups instead of weight measures, grate then pack the cheese tightly into the cup to measure.

• Red Leicester – An orange coloured, sharp English cheddar-like cheese. Used for its excellent flavour and colour. US: Sub with your cheddar, it’s virtually the same. Others: Sub Swiss cheese (which is mass-produced gruyère-like cheese), Jarslberg, Colby, cheddar, or any other cheese. (For Australia, I do not recommend Tasty cheese, it doesn’t melt so well in this type of sauce);
• Gruyère –  A type of Swiss cheese with a gorgeous nutty flavour and superior melting qualities. Sub with any of the above listed, or other type of Alpine cheese (emmental, comte).

3. Storage – Leftovers will keep in the fridge for 3 to 4 days. Freezer not recommended.

Make ahead: Cool cauliflower fully then toss in sauce. Store in a container. When ready to cook, heat mixture slightly so you can toss the cauliflower in the sauce. Transfer to baking dish, top with cheese, bake per recipe.

4. Nutrition per serving. This recipe as written is unapologetically indulgent, replicating the luxury you’d get at high end steakhouses with the cream and best cheeses for this dish. If you switch the cream for more milk, it decreases to 460 calories per serving. And you’ll cut 40 calories per serving for every ½ cup / 50g of cheese you cut out of the recipe.

 I made these hot crossed buns. They were delish.

https://natashaskitchen.com/hot-cross-buns-recipe/

I made these egg cookies.  They were also delicious, but need some work for next year. I used slow cooking oats so next year will try quick cooking oats. Also, the icing I made was too runny so need to find that exact place between runny and stiff. Otherwise lots of fun. I found the egg plate at Dollar Tree.

https://www.tasteofhome.com/recipes/easter-egg-cookies/print/

Easter Cookies

 https://www.tasteofhome.com/recipes/easter-egg-cookies/

Well, I haven't made these. I did buy an egg plate from Amazon. Just waiting.

Marie

 Dressing.

Last night I needed or should I say wanted Ranch Dressing. I looked up recipes and used this one here. But the website also has links to other dressings so... enjoy!

https://cookieandkate.com/ranch-dressing-recipe/

 https://www.foodnetwork.com/recipes/food-network-kitchen/tomatillo-shakshuka-8743808

Tomatillo Shakshuka

Adapted from food network recipe

4 servings 

1 lb tomatillos

1 jalapeno

1/2 bunch cilantro chopped

6 oz tortilla chips or make your own

Salt and pepper freshly ground

2 tbs olive oil

1 small onion

poblano chile pepper or green pepper 

8 ounce spinach

8 eggs

1/4 cup sour cream

Directions

In a saucepan, add water and bring to boil.

Add tomatillos and jalapeno. Cook about 10 min.

Add cilantro stems, 1 1/2 cups of corn chips, big pinch of salt and another one of pepper and 1/2 cup water.

Blend

Sauté the onion and pepper. Stirring until lightly brown. 5 min

Gradually add spinach.

Pour the sauce from the blender over the spinach mixture and stir.

Reduce the heat and maintain a gentle simmer.

Preheat oven on air fryer setting.

Add eggs to mixture by making  wells in the sauce.

Cook in oven until eggs are set.

Add 1-2 tbs water to the sour cream. drizzle over eggs and sprinkle with cilantro leaves.

Serve with tortilla chips.

 

Vegetarian Butternut Squash Chili with Black Beans

Adapted from

https://www.eatingwell.com/recipe/275508/vegetarian-butternut-squash-chili-with-black-beans/

• 2 tablespoon olive oil

• 4 cloves garlic, minced

• 1 large onion, diced

• ½ teaspoon salt

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• ¼ teaspoon ground cinnamon

• 1/2 chipotle in adobo sauce (next time I would put more

• 2 cups no-salt-added vegetable broth

• 3 cups cubed butternut squash

• 2 (14 ounce) cans black beans, rinsed and drained

• 2 (14 ounce) can no-salt-added diced tomatoes

• ½ cup Greek yogurt, for serving  oops I forgot this. We put grated cheese on instead, I guess

• ¼ cup chopped fresh cilantro, for serving I had Italian Parsley. That was great.

• ¼ cup minced red onion, again next time.

• 
  

• Directions

1. Heat oil in a large soup pot.
    Add garlic, onion and salt;
    cook, stirring often, until starting to brown, 4 to 6 minutes.
   
   Add chili powder, cumin, cinnamon and chipotle and stir to coat.
    Cook, stirring often, until the spices are fragrant but not burnt.

2. Add broth and squash; increase heat to bring to a simmer, stirring occasionally.

3.  Cover, reduce heat and simmer until the squash is tender, about 20 minutes.

4. Stir in black beans, and tomatoes.

5. Bring to a simmer, stirring often.

6. Reduce heat to low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thick, about 7 minutes. 

7. Serve topped with a dollop of yogurt or a sprinkling of cheese, cilantro and/or red onion.

Tips

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Originally appeared: EatingWell.com, August 2019