I also had a random tray of plump portobello mushrooms as well as
a fat head of broccoli, so they got roped in for extra taste, nutrition and all - important texture.
Not exact matches
Broccoli - Cauliflower Bake 1 head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4 cup grated parmigiano reggian
Broccoli - Cauliflower Bake 1
head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4 cup grated parmigiano reggian
broccoli, washed and separated into florets 1
head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream
of mushroom soup (light version works too) 1 cup sour cream (low -
fat sour cream or no -
fat plain yogurt also work) 1/4 cup grated parmigiano reggiano cheese
1 shallot, minced 3 stalks
of celery, thinly sliced 1 small
head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly sliced 1 cup
of frozen peas 1 14 oz can
of full
fat coconut milk 1/2 14 oz can
of diced tomatoes 1 tsp each
of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp
of rice flour
1 gallon beef stock 4 — 12 ounce packages brown rice pasta (Tinkyada is a good brand) 4 pounds ground beef (or a mixture
of ground beef and ground organ meats) 1 tablespoon salt 4 onions, finely chopped 6 — 8 carrots, peeled and sliced small 3 — 4
heads of broccoli or cauliflower Additional vegetables may be added or substituted, as desired Clarified butter or beef
fat, if desired