Cauliflower Pan Roasted 

Vegetables are my favorite food. Since I am time challenged, I usually steam or oven roast them. For small amounts, I occasionally use the microwave.

If I could cook vegetables in a pressure cooker, I would be really happy. Unfortunately, with the pressure cooker, they can be easily over cooked. 

So, over the holiday, I felt like I wanted to make the vegetables with a little more pizazz. Pan roasting the cauliflower was more flavorful and something a little different. It was fast and easy and only required one pan to clean.



Salt, pepper and fresh minced or crushed garlic 


Spray oil the pan and add the cauliflower, garlic, salt and pepper. 

Begin cooking with a medium to high heat. Then, add a small amount of water, lower the temperature and cover until cauliflower is slightly soft.

Raise the temperature and cook until desired texture and slightly browned.

I was surprised when everyone said how much they liked them. 

Something new to add to my repertoire.

Chicken Salad 

This is a great way to use up the leftover chicken from the chicken soup, or from the week. This was my father-in-law’s recipe.


Cooked chicken

Mayonnaise: see recipe on site

2 stalks celery, chopped, including leaves

1 – 2 peppers, chopped

¼ onion, chopped, or use fresh scallions

Salt, pepper and a pinch of celery seed.


Blend ingredients together. I use enough mayonnaise just to hold it together, but, adjust to your taste.

Here is the picture: