Tiny House Cooking

This recipe can serve two but it’s so yummy it might only serve one!

Ingredients:

• 1 large head of cauliflower
• 1/4 red onion
• A sprinkling of brown sugar (optional)
• 1 clove chopped garlic (fresh) or 1 tsp pre chopped garlic
• Olive oil

So I usually cook this by instinct but I’ll try to put it in recipe format!

Coarsely slice onion. Break the cauliflower up into bite sized florets.

Heat skillet to med-hi. Add oil, onion and brown sugar. cook until onion is a nice dark brown, stirring frequently.

Add a little more oil if necessary (olive oil is good for the heart you know!) and add garlic, cauliflower and a little bit of seasoned salt or whatever other spices you want. Cook until brown and tender.

This recipe was submtted by Lelly at Project Rolling Freedom.

This simple summer meal was sent in by Betsy McCullen. You can also read some of Betsy’s simple living writings on Small Living Journal.

1 – Fresh tomato, sliced with sugar sprinkled on top (the sugar is optional but i like it because it cuts down on the acid i get from tomatoes)
1 – Fresh cucumber, sliced with salt & pepper & sometimes a little oregano
2 – Fresh sweet corn (on the cob), shucked & lightly steamed for about 3 minutes with butter, salt & pepper

Sweet Corn Tips:
1) I use a buttered slice of bread: after buttering the bread, I roll the corn around on it to coat and then I eat the delicious bread too!!
2) Longer but tasty alternative to steaming: soak the corn (shuck and all) for about 20 minutes in cold water, then place it on the outdoor BBQ grill  turning once for about 8-10 total minutes (or to your own taste), then shuck and add butter/salt/pepper.

This recipe requires no refrigerated ingredients, no cooking, and is an excellent appetizer/snack or could be served as a side dish for the Apricot Dijon Ham.

• 1 14.5 oz can petite diced tomatoes, drained
• 1 4 oz can sliced mushrooms, drained
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 2 tablespoons capers
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon red wine vinegar
• salt and pepper to taste

Pour the drained tomatoes and mushrooms into a bowl. With a knife, make some cuts through the mixture to even the texture of the tomato and mushroom pieces. Add the other ingredients and mix thoroughly. Serve on crackers or italian toasts.

Submitted by James King. Thanks James!