I Love To Cook

but from time to time I do need a break. Today I get one. Every Sunday evening we meet with our Life Group for Bible study and dinner. Last nights dinner was baked potatoes and chili. The thoughtful couple who provided the chili often thinks of us. They prepared a pot of delicious vegetarian chili along with the meat chili. There was plenty for us to eat last night and more than enough to bring home for today's dinner. To top it off, the family who provided the baked potatoes insisted that we bring home the leftover potatoes as they had many more at home.

Voila! Monday night dinner is served and my food for the week is stretched another day.

Yummy Roasted Veggies

I have discovered that vegetables I thought I really didn't like are actually among some of my favorites. It all comes down to preparation. Roasting brings out amazing flavor in so many vegetables. Root vegetables, like rutabaga and parsnips become sweeter and more mellow. Brussel sprouts, which I would not touch, are now edible. JJ actually begs for them. Asparagus was another that I avoided because it was always over cooked. I now love it so much that I eat it whenever I can fit it into the budget. Thus the reason for this post.

Yesterday I ran into Harris Teeter and discovered asparagus for $.99 per pound! This was amazing and boy was I glad to have an extra $3 in my pocket. The boys and I quickly scooped up 3 pounds and headed home. The question then became when to have it, and what else to serve. I remembered a head of cauliflower in the fridge and along with seasoned brown basmati rice, today's menu was decided. Cauliflower has always been a favorite of mine, but even more so now that I've discovered this recipe for Oven Roasted Cauliflower with Rosemary and Garlic.

This is so good! The first time I made it I didn't think it would make it to the dinner table because the boys were eating it from the pan like it was popcorn! Definitely give this recipe a try!