Scalloped Cauliflower

Cauliflower, chopped and steamed (1 head)

White Sauce
Butter (4 tbsps)
Flour (4 tbsps)
Milk (2 cups)
Nutmeg (1/4 tsp)
Dijon Mustard (1 tbsp)

Bread or Cracker Crumbs (1/2 cup)
Cheeses, such as cheddar, parmesan, gouda, havarti (1/2 cup to 1 cup, depending on your desired cheeziness level)
Paprika
Cayenne Pepper

Preheat oven to 350F and steam the cauliflower. While the cauliflower is steaming, prepare the white sauce. Melt the butter in a pan and whisk in the flour until blended and smooth. Remove the pan from heat and slowly whisk in the milk. Return the pan to the heat and bring to a simmer, whisking constantly, until the sauce has thickened. Add nutmeg, mustard, and 1/4 cup or more crumbs.

Drain the cauliflower and place in casserole dish. Spoon over white sauce. Top with cheese, crumbs, paprika and cayenne. Bake until bubbly and browned on top–about 25 minutes.

Omelettesques

These are like what would come out if an omelette and a frittata got together and laid an egg. Thick, with lots of ingredients mixed right into the egg.

Eggs (3 large for one huge serving or more if serving to multiple people)
Cream (~1 tbsp)
Cheese, shredded (Cheddar is ideal, but almost anything would work)
Salt
Pepper
Paprika
Onion Powder

PICK AND CHOOSE:
Onions
Green Onions
Red Pepper
Meat (Sausage, Ham, Bacon, Chicken, etc)
Broccoli, cooked
Hashbrowns, cooked
Mushrooms, cooked
Tomatoes, diced
Leeks
Chili Powder
Leftovers?

Whip the eggs and cream together. Then add the rest of your ingredients and flavourings and whip briefly again. Pour quickly into a lightly oiled non-stick pan preheated on medium heat. Once the mixture has landed, it cannot be moved. Add a lid to the pan and cook until you see that the sides have browned. Now you need to flip the omelette, which can be a delicate procedure. Try using two flippers. Good luck. Once the other side has cooked, simply turn the pan upside-down over a plate. Serve with ketchup, if you like.

Carrot Apple Ginger Soup

Apple (1 chopped)
Onion (1 medium, chopped)
Carrots (2 cups, chopped)
Celery (1 stalk)
Ginger (powdered or freshly grated, to taste)
Chicken Broth (1 liter)
Butter
Salt
Pepper
Paprika

Saute the onion, carrot and celery in butter until softened in a large pot or dutch oven. Add the chicken broth, apple and ginger. Cook until vegetables are completely tender. Use an immersion blender to blend the soup into the desired consistency. Season with salt, pepper and paprika.

Thai Celeriac Soup

This is a very basic soup that I really enjoy, but if you find it bland, it can also be used as a soup starter for a Thai Chicken and Rice Soup–see alteration at bottom.

Celeriac/Celery Root (1 large, chopped into small cubes)
Onion (1 large, chopped)
Broth (1 liter, Chicken or Vegetable)
Lemongrass Paste
Thai Red Curry Paste (I like Thai Kitchen brand)
Butter
Paprika
Salt

Saute the onion and celeriac in butter in a large pot or dutch oven until softened. Add broth and cook until completely tender. Take off the heat and use an immersion blender to blend to the desired consistency. Make sure no fibrous chunks of the celeriac remain. Season to taste with lemongrass paste, red curry paste, paprika and salt.

THAI CHICKEN AND RICE SOUP

Thai Celeriac Soup Starter
Cooked Rice
Red Pepper
Green Onion
Cooked or Canned Chicken Bits (or Tofu!)

Combine and cook until pepper is tender and soup is hot. Serve!