Saturday, November 13, 2010

According to my last blog entry, I had a few recipes to try throughout the week. I feel two are worth posting.

The first one is the Curried Cauliflower. Am I a huge fan of curry? Nah, not really. Cauliflower? Love it with cheese sauce. So this one was surprisingly good! Even my husband, who hates cauliflower, found himself liking it. The kids, not so much. I don't know how often I'd make this again, but it was pretty good so I'll post it here.

The other one, Slow Cooker Taco Soup, was also pretty good. If you like tacos, you'll like this soup. And if I can throw it in a slow cooker while I'm at work, it moves up pretty high on my list. The kids liked it too so that's another reason to give it a thumbs up.

Denise's Curried Cauliflower Bake

1 large head cauliflower, broken into small florets
1 (10.75 ounce) can condensed cream of chicken soup
3/4 cup light mayonnaise
1/4 cup milk
2 teaspoons curry powder
12 wheat crackers
1/4 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.

In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower. Bake in preheated oven for 30 minutes.

You can make a casserole out of this by adding some cooked cubed chicken breasts and would also be good with broccoli. If you make it a casserole, I'm sure serving over rice would be delish.

Slow Cooker Taco Soup
photo by jayesel on flickr

1 onion, minced in food processor (or chopped if you're up for the work)
2 cans black beans; strained and rinsed
2 cups frozen corn
1 can tomato sauce
1 can dark beer (or other variety is fine)
2 cans diced tomatoes; UNdrained
1 package taco seasoning
3 whole skinless, boneless chicken breasts

Toppings (optional)

shredded cheddar cheese
sour cream
crushed taco chips

Place all contents, except for toppings and chicken, in slow cooker. Place chicken breasts on top and set on low for 6-8 hours. Prior to serving, remove chicken and shred. Place chicken back in slow cooker and stir to blend. Serve in bowls and garnish with toppings of your choice. Ole!


  1. The cauliflower was good actually! Taco soup too. Thank God for this blog or Tracey would be cooking non-stop K.D. (This comment will drive her mad with its inaccuracy!)

  2. Ohhh are playing with fire!!


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