Subj : Re: Cauliflower-Cheese So
To   : Ben Collver
From : Dave Drum
Date : Sun Feb 26 2023 06:19:00

-=> Ben Collver wrote to Dave Drum <=-

 DD> That also works for broccoli. Or half broccoli and half cauliflower.
 DD> Here's one of my favourites .....

 DD>       Title: Simply Broccoli Cheddar Soup

 BC> Thanks!  I like these simple recipes that allow the nuanced flavor of
 BC> the main ingredients to stand out.  I'd definitely make it with fresh
 BC> broccoli.

Depends on the dish I am making. With my tiny, lack of counter/prep
space kitchen I often go for frozen for the convenience factor. It's a
PITA to have to move a lot of stuff to place your cutting board then
put all that away to move on to the next step, ad nauseum. The upside
is that when the meal is alll prepped and ready to cook - you've done
the clean-up as you go so there is little left to finish off.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Freezer Vegetable-Beef Soup
 Categories: Beef, Vegetables, Potatoes
      Yield: 9 Servings
 
      1    Can (or 2) frozen left-over
           - vegetables; corn, peas,
           - green beans, carrots, and/
           - or broccoli/cauliflower
      2    Sliced carrots; if needed
      3    Ribs celery w/tops; sliced
      2 md Onions; diced
      2 md Potatoes; peeled, diced 1/4"
     14 oz Can diced tomatoes;
           - undrained
      3 c  Water
      1 ts Salt
      4    Cracked peppercorns
      1 lb Leftover beef; diced
      3 ts GFS/Minor's beef base
 
  Take the container(s) of left-over vegetables from the
  freezer and put into a 5 (or so) quart crock-pot.
  
  While the pot is melting the frozen ingredients prepare
  the carrots, celery, onion, and taters. Add to the pot.
  
  Open the can of tomatoes, pour over other ingredients
  in the crock-pot.
  
  Heat the water to a simmer, add the beef, beef base and
  salt/pepper, stirring well until beef base is dissolved
  and all is well combined. Remove from heat and pour
  over crock-pot ingredients.
  
  Cover and cook for 3 to 4 hours (high) or 6 to 8 hours
  (low)
  
  Serves six to twelve servings
  
  NOTE: I save bits and bobs of leftover veg in a washed
  and cleaned tomato juice can, covering each addition
  with water and freezing as I go. When I have a can (or
  two) full I am ready to make this soup.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Ever use capsaicin-based pain ointment as a food additive?
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