When it comes to food, it doesn't take much to inspire me. Somehow the ideas are just born within seconds of me thinking of a few ingredients. I guess you can call it a gift :O) Tonight I made a cauliflower gratin as a side dish for dinner alongside some chicken and rice. The gratin recipe just came to me, I knew I wanted to use the cauliflower I bought this weekend, so I reached for my Le crouset pot and heat up some oilve oil, cut up and sauteed a medium onion. I chopped up half the large head of cauliflower, after all, this was an experiment, and if it didn't turn out the right way, I didn't want to waste the full head. I added the cut up florets to the onions, added about a 1/8 teaspoon of salt and pepper and a few dashes of paprika, as well as 2 tablespoons of sour scream. I continued cooking it on low heat for about 5 minutes, then covered the pot and placed in a 350 degree oven for about 10 minutes. I took it out, added 1/2 cup shredded cheddar cheese and broiled until the top was golden brown. The result.... delicious.
Yellow rice was prepared as per package instructions
for the chicken:
2 chicken breasts sliced thin and then sliced into strips
2 green onions chopped
1/2 yellow and red pepper sliced thin
Heat up 2 tablespoons oil in a skillet, add chicken, cook for 2 minutes, then add 2 tablespoons teriyaki sauce, i also added a few dashes of hoisin sauce, this adds sweetness, and about 2 tablespoons of Asian sesame dressing, continue cooking for about 8 minutes until chicken is firm and peppers are soft.
Enjoy!
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| cooked gratin |
