Sauteed Cauliflower with Lemon

cauliflower

By Liz

This is a light and easy side dish that will go great with any meal.

Ingredients:

lemon-cauliflower-011 head of cauliflower, rinsed

1 – 2 small lemons rinsed and cut into ¼ size wedges

2 tablespoons Olive Oil

Salt and pepper to taste

Grated Parmesan cheese, optional

lemon-cauliflower-02

Directions:

1. Rinse and core the head of cauliflower.

2. Rough cut cauliflower into large bite size chunks.

3. Heat olive oil in a large non-stick skillet over medium to high heat.

lemon-cauliflower-03

4. Add cauliflower and saute until edges are slightly browned on all sides, stirring occasionally, about 15 to 20 minutes or until cauliflower is fork tender (if cauliflower starts to stick to pan add ½ teaspoon of water to loosen it up).

5. Add lemon wedges and salt and pepper. Cook for an additional 5 to 7 minutes, stirring occasionally to let the juices and oils release from the lemons.

6. Discard lemon wedges; serve hot with a sprinkle of grated Parmesan cheese if desired.

Enjoy the printable recipe card below.

lemon-cauliflower-04

Sauteed Cauliflower with Lemon
Serves 6
A light and easy side dish, bursting with flavor.
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75 calories
7 g
1 g
5 g
2 g
1 g
125 g
69 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
125g
Servings
6
Amount Per Serving
Calories 75
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg
0%
Sodium 69mg
3%
Total Carbohydrates 7g
2%
Dietary Fiber 3g
11%
Sugars 2g
Protein 2g
Vitamin A
0%
Vitamin C
97%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 head of cauliflower, rinsed
  2. 1 – 2 small lemons rinsed and cut into ¼ size wedges
  3. 2 tablespoons olive oil
  4. Salt and pepper to taste
  5. Grated Parmesan cheese, optional
Instructions
  1. Rinse and core the head of cauliflower.
  2. Rough cut cauliflower into large bite size chunks.
  3. Heat olive oil in a large non-stick skillet over medium to high heat.
  4. Add cauliflower and saute until edges are slightly browned on all sides, stirring occasionally, about 15 to 20 minutes or until cauliflower is fork tender (if cauliflower starts to stick to pan add ½ teaspoon of water to loosen it up).
  5. Add lemon wedges and salt and pepper. Cook for an additional 5 to 7 minutes, stirring occasionally to let the juices and oils release from the lemons.
  6. Discard lemon wedges before serving.
Notes
  1. Serve hot with a sprinkle of grated Parmesan cheese if desired.
beta
calories
75
fat
5g
protein
2g
carbs
7g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Drunken Strawberries for Two

drunken-strawberries-01By Liz

So what to do with all of those strawberries this summer? Here is a decadent recipe if you will be entertaining (recipe can easily scaled for more than 2 people) or if you just want a nice, uncomplicated dessert for the just the two of you.

*Please note, this recipe is not recommended for anyone under the age of 21.

drunken-strawberries-02

Ingredients:

½ pound of strawberries, rinsed, hulled and sliced in half

1 teaspoon lemon juice

1 tablespoon Grand Marnier

1 ½ teaspoon Imperial Granulated Sugar

1/2 cup heavy cream

1 tablespoons Confectioners Sugar

1/4 teaspoon Vanilla Extract or Almond Extract

Fresh lemon or orange zest, optional

drunken-strawberries-03

Directions:

1. In a medium sized bowl, combine strawberries, lemon juice, Grand Marnier and sugar.

2. Gently toss to coat evenly, cover and refrigerate at least 30 minutes but no longer than 24 hours (gently tossing occasionally).

3. While chilling prepare the whip cream. Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk beat the cream to the desired consistency.

4. When ready to serve, using slotted spoon to retrieve strawberries,  spoon an  even amount into 2 cups, bowls or glasses. Top with approximately 2 tablespoons of whip cream on top of each and garnish with fresh lemon or orange zest.

* Note: the key to really good whip cream that holds its consistency is that it needs to be really cold. I highly recommend pre chilling the bowl you will be using to whip it in and make sure the cream has been sufficiently chilled.

Drunken Strawberries for Two
Serves 2
A light, simple and elegant dessert.
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Print
306 calories
23 g
82 g
22 g
2 g
14 g
221 g
26 g
16 g
0 g
7 g
Nutrition Facts
Serving Size
221g
Servings
2
Amount Per Serving
Calories 306
Calories from Fat 197
% Daily Value *
Total Fat 22g
35%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 82mg
27%
Sodium 26mg
1%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
12%
Sugars 16g
Protein 2g
Vitamin A
18%
Vitamin C
138%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ pound of strawberries, rinsed, hulled and sliced in half
  2. 1 teaspoon lemon juice
  3. 1 tablespoon Grand Marnier
  4. 1 ½ teaspoon granulated sugar
  5. 1/2 cup heavy cream
  6. 1 tablespoons confectioners' sugar
  7. 1/4 teaspoon vanilla or almond extract
  8. Fresh lemon or orange zest, optional
Instructions
  1. In a medium sized bowl, combine strawberries, lemon juice, Grand Marnier and sugar.
  2. Gently toss to coat evenly, cover and refrigerate at least 30 minutes but no longer than 24 hours (gently tossing occasionally).
  3. While chilling prepare the whip cream. Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk beat the cream to the desired consistency.
  4. When ready to serve, using slotted spoon to retrieve strawberries, spoon an even amount into 2 cups, bowls or glasses. Top with approximately 2 tablespoons of whip cream on top of each and garnish with fresh lemon or orange zest.
Notes
  1. Not intended for anyone under 21 years of age.
beta
calories
306
fat
22g
protein
2g
carbs
23g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Five Frugal for Friday

moneyBy Liz
This week was supposed to be an easy week, but it wound up being busier than anticipated, such is life…right? As busy as it was though, I did find time here and there to sit out on my back patio and read and relax before the weather starts to become unbearably hot and humid.

I hit 2 stores on grocery day this week, and even though this blurb is about saving and not necessarily spending, there were some pretty awesome deals that I could not pass up.

Here is my frugal five for the week:

strawberry

1. Strawberry shortcake. I love angel food cake; it’s light, sweet and low on fat and calories (a dieter’s dream).  I found this discounted cake, strawberries were on sale for 95 cents and whip topping was 86 cents. Total for dessert for the family = $4.16 (or 59 cents per serving), and I did not have to fire up the oven to do it.

spatula

2. Silicone spatula. While at Walmart, I spotted this cool looking, silicone, wooden spatula still in its package (I did take pics in its packaging along with a copy of my receipt, but I could not locate the original pics on my camera). It was not priced, so I located the nearest price scanner in the store and it scanned for a whopping 10 cents…SOLD! I don’t think you can buy anything for 10 cents nowadays.  I think the only reason it was priced so low, was because the packaging had pictures of bunnies and said Happy Easter on it and since Easter was a few weeks ago, the store had marked it down, but my family does not care if I make cupcakes in August with an Easter themed spatula.

3. Almonds. On my way to the checkout at Winco, I passed a cart with some marked down almonds. Each one pound bag had been marked down to 98 cents.  When the cashier originally scanned them, they rang up for $4.26 per bag, until she noticed the discount sticker, she then changed the price to the 98 cents, I picked up 3 bags for a total of $2.94.

almonds

4. I rescued a lemon. On Tuesday, I had made a batch of blueberry, lemon scones. The recipe only called for a small amount of lemon zest only. Even though the lemon only cost me about 20 cents, I could not throw it out. It sat in my fridge in a zip lock bag for a couple of days. Then I decided to make a quick side dish with our chicken on Thursday, which only consisted of these 3 ingredients a little salt.

breakfast-sandwiches

5. Breakfast sandwiches. My kids love breakfast sandwiches and when I had checked my bread freezer,  I had noticed that it is almost time for me to do my monthly shopping at the bread store outlet.  In my freezer was a couple of packages of everything bagels that had been in there for awhile and I did not want them to get freezer burnt, so I pulled them out and made 2 batches for a total of 12 breakfast sandwiches for a total cost of $4.34 or 36 cents a sandwich.

And that my friends is my frugal five for the week. Did you manage to have some frugal moments this week?