Recipes

Dot’s Fabulous Wraps

Dot’s Fabulous Wraps

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1/2 of a small cabbage
1 onion
4 carrots
1 cucumber
1 red pepper
Mint leaves (optional)
2 chicken breasts (shredded)
Rice paper wraps

Shred veggies in a food processor. Mix together. Squeeze lime and add salt to taste. Scoop veggies and chicken onto wraps and fold tightly.

Peanut sauce (served on the side):
In a small pan, heat equal parts coconut milk (canned) and peanut butter, plus juice of 1 lime wedge, dash of cayenne, pinch of salt and sugar.

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Love is in the air and the kitchen!

Happy day-after-Valentine’s! It was a lovely day here. My Love, whom I’ve now spent 17 V-days with, surprised me with this darling “card” on our bathroom mirror.

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He’s so kissable.

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 It was a beautiful start to a beautiful day. I set my alarm (unheard of) and woke to make scones with homemade lemon curd, and smoothies. So fun to surprise my Lovies.

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Later that day we made chocolate-covered fruit kebabs. Heaven help! They were divine. The children assembled them and I assisted in drizzling the hot almond bark. YUMMY!

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For dinner we were all pleasantly surprised by a new recipe I concocted after finding some inspiration online: Alfredo sauce made with cauliflower! For realz. It’s super amazing and I’ll never do Heart-Attack-On-A-Plate Alfredo Sauce again. Mama’s learned a new way!

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Cauliflower Alfredo Sauce

3 heads of Cauliflower cut up

4 Cups Broth (veg. or chicken)

3 cloves Garlic

1 stick of butter

1/4 cup heavy Cream

1 tsp. Salt

1 tsp. Pepper

1/2 tsp. Nutmeg

1/4 cup Parmesan Cheese

Melt butter in cast iron skillet. Sauté garlic. Add cauliflower to skillet and sauté. Pour broth into a pot. Add cauliflower and garlic. Cook on medium 15 minutes (the softer, the creamier). Mine was super-soft after 15 minutes. Now transfer your mixture to a blender (I used my  VitaMix and needed to do it in batches) add salt, pepper, nutmeg. Blend till smooth. Transfer to cast iron and add cream and parmesan heat on low/medium. Serve on fettucini noodles and enjoy!

It’s pretty much magic.

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