For dinner tonight I opted to use a frozen prepared veggie dish called
veggie tots to complement the meat. Having never tried them, it was a
quick alternative to anything else time consuming since I'm suffering
from a sinus infection.

According to their site, they have a variety to choose from. Here is the
product page for the one my spouse bought.

https://www.greengiant.com/products/...occoli-cheese/

The package says broccoli and cheese. It was obviuosly coated with
cornmeal and was delicious. So naturally I'm considering a recipe to
mimic the item.

Here it is fresh out of the oven.

https://www.omgwtflol.net/nextcloud/...aBLWX6zYR9WpWe

I assume it was flash frozen after a quick bake to solidify the corn
coating. The filling is raw and requires a full bake at 450 for 16-18
minutes.

I'll take a crack at the recipe. Please review the recipe submission and
please provide suggestions on what I could do to improve it.

Ingredients

2 broccoli crowns
1 cup mild cheddar, shredded
1 cup heavy whipping cream
2 tbsp onion powder
2 egg yolks
1/2 cup corn meal
1/2 cup coconut flour
1/3 cup almond flour
1 tsp garlic powder
1 tsp seasoned salt
1 tbsp white pepper

Directions

Heat the oven to 450 degrees.

Cut the broccoli crowns small enough to fit into a food processor.
Process until finely chopped. Set aside.

Combine the heavy whipping cream and cheddar in a sauce pan under low
heat. When the cheddar has melted, add the onion powder, garlic powder,
white pepper. Mix until well distributed and until the cream has
evaporated enough to slightly thicken. Remove from heat. Combine the
broccoli with the cheese sauce and mix well. Beat the egg yolks and fold
it in until evenly distributed. Fold in the almond flour.

In a large bowl, combine the corn meal, coconut flour, seasoned salt and
mix well.

With a tablespoon, scoop out the filling and drop it in the corn meal
mixture. Roll it around until evenly covered. Shake excess and place on
a silicone or parchment lined cooking sheet. Repeat this process until
the entire filling is coated.

Place in oven and bake for 16-18 minutes.

On Sat, 4 Jan 2020 23:06:46 -0800, Daniel > wrote:

>For dinner tonight I opted to use a frozen prepared veggie dish called
>veggie tots to complement the meat.

Carried locally, $4 for a 1 pound bag.

Only 2 flavors, broccoli & cheese, or cauliflower.

Daniel wrote:

> For dinner tonight I opted to use a frozen prepared veggie dish
> called veggie tots to complement the meat. Having never tried them,
> it was a quick alternative to anything else time consuming since I'm
> suffering from a sinus infection.
>
> According to their site, they have a variety to choose from. Here is
> the product page for the one my spouse bought.
>
>
https://www.greengiant.com/products/...occoli-cheese/
>
> The package says broccoli and cheese. It was obviuosly coated with
> cornmeal and was delicious. So naturally I'm considering a recipe to
> mimic the item.
>
> Here it is fresh out of the oven.
>
> https://www.omgwtflol.net/nextcloud/...aBLWX6zYR9WpWe
>
> I assume it was flash frozen after a quick bake to solidify the corn
> coating. The filling is raw and requires a full bake at 450 for 16-18
> minutes.
>
> I'll take a crack at the recipe. Please review the recipe submission
> and please provide suggestions on what I could do to improve it.
>
> Ingredients
>
> 2 broccoli crowns
> 1 cup mild cheddar, shredded
> 1 cup heavy whipping cream
> 2 tbsp onion powder
> 2 egg yolks
> 1/2 cup corn meal
> 1/2 cup coconut flour
> 1/3 cup almond flour
> 1 tsp garlic powder
> 1 tsp seasoned salt
> 1 tbsp white pepper
>
> Directions
>
> Heat the oven to 450 degrees.
>
> Cut the broccoli crowns small enough to fit into a food processor.
> Process until finely chopped. Set aside.
>
> Combine the heavy whipping cream and cheddar in a sauce pan under low
> heat. When the cheddar has melted, add the onion powder, garlic
> powder, white pepper. Mix until well distributed and until the cream
> has evaporated enough to slightly thicken. Remove from heat. Combine
> the broccoli with the cheese sauce and mix well. Beat the egg yolks
> and fold it in until evenly distributed. Fold in the almond flour.
>
> In a large bowl, combine the corn meal, coconut flour, seasoned salt
> and mix well.
>
> With a tablespoon, scoop out the filling and drop it in the corn meal
> mixture. Roll it around until evenly covered. Shake excess and place
> on a silicone or parchment lined cooking sheet. Repeat this process
> until the entire filling is coated.
>
> Place in oven and bake for 16-18 minutes.

Looks like it would work, though you may end up wanting 3 eggs and a
little less cream.

Not sure what the almond and coconut flours are for? Might be a bit
high on the white pepper but then again, it may be older stock which
means less potent. If fresh, looks like you'd want more like 1 ts
instead of tbsp.

Optional additions: Consider Paprika. Balances well with pepper. Can
use hot or sweet. Also a little onion powder would not be amiss (or
mince fine about 2 tbsp)

Still Bud wrote:

> On Sat, 4 Jan 2020 23:06:46 -0800, Daniel > wrote:
>
> > For dinner tonight I opted to use a frozen prepared veggie dish
> > called veggie tots to complement the meat.
>
> Carried locally, $4 for a 1 pound bag.
>
> Only 2 flavors, broccoli & cheese, or cauliflower.

Interesting!

I've noted them in passing at Harris Teeters. I don't get much from
the freezer section but there was a sale (I also look at sales). It
was 3/5$. Normal price might be 2.50$ or near that. I remember I was
looking at frozen fries and tater tots (for the air fryer, quick fixes)
and these were next to that.

I *think* Gary shops more often and might get more frozen stuff, so
maybe he knows this one. I'll try to remember to actually check on my
next trip.

cshenk wrote:
>
> I *think* Gary shops more often and might get more frozen stuff, so
> maybe he knows this one.

Never noticed veggie tots but this week at Harris Teeter is
Tater Tots for a decent price.

On 1/5/2020 2:06 AM, Daniel wrote:
> For dinner tonight I opted to use a frozen prepared veggie dish called
> veggie tots to complement the meat. Having never tried them, it was a
> quick alternative to anything else time consuming since I'm suffering
> from a sinus infection.
>
> According to their site, they have a variety to choose from. Here is the
> product page for the one my spouse bought.
>
> https://www.greengiant.com/products/...occoli-cheese/
>
>
> The package says broccoli and cheese. It was obviuosly coated with
> cornmeal and was delicious. So naturally I'm considering a recipe to
> mimic the item.
>
> Here it is fresh out of the oven.
>
> https://www.omgwtflol.net/nextcloud/...aBLWX6zYR9WpWe
>
> I assume it was flash frozen after a quick bake to solidify the corn
> coating. The filling is raw and requires a full bake at 450 for 16-18
> minutes.
>
> I'll take a crack at the recipe. Please review the recipe submission and
> please provide suggestions on what I could do to improve it.
>
> Ingredients
>
> 2 broccoli crowns
> 1 cup mild cheddar, shredded
> 1 cup heavy whipping cream
> 2 tbsp onion powder
> 2 egg yolks
> 1/2 cup corn meal
> 1/2 cup coconut flour
> 1/3 cup almond flour
> 1 tsp garlic powder
> 1 tsp seasoned salt
> 1 tbsp white pepper
>
> Directions
>
> Heat the oven to 450 degrees.
>
> Cut the broccoli crowns small enough to fit into a food processor.
> Process until finely chopped. Set aside.
>
> Combine the heavy whipping cream and cheddar in a sauce pan under low
> heat. When the cheddar has melted, add the onion powder, garlic powder,
> white pepper. Mix until well distributed and until the cream has
> evaporated enough to slightly thicken. Remove from heat. Combine the
> broccoli with the cheese sauce and mix well. Beat the egg yolks and fold
> it in until evenly distributed. Fold in the almond flour.
>
> In a large bowl, combine the corn meal, coconut flour, seasoned salt and
> mix well.
>
> With a tablespoon, scoop out the filling and drop it in the corn meal
> mixture. Roll it around until evenly covered. Shake excess and place on
> a silicone or parchment lined cooking sheet. Repeat this process until
> the entire filling is coated.
>
> Place in oven and bake for 16-18 minutes.

Seems like a heck of a lot of work to re-create a frozen product. Why
all the liquid? You're making veggie tots, not broccoli with cheese sauce.

Jill

Gary wrote:

> cshenk wrote:
> >
> > I think Gary shops more often and might get more frozen stuff, so
> > maybe he knows this one.
>
> Never noticed veggie tots but this week at Harris Teeter is
> Tater Tots for a decent price.

Cool! I have plenty from last trip. I got some before Charlotte came
in so she had them handy. We ended up doing so many things, she didn't
bother with them.

I did notice she ate up almost all of my dried chives (grin).

On Sun, 05 Jan 2020 Gary wrote:
>cshenk wrote:
>>
>> I *think* Gary shops more often and might get more frozen stuff, so
>> maybe he knows this one.
>
>Never noticed veggie tots but this week at Harris Teeter is
>Tater Tots for a decent price.

Would be a lot wiser to simply fry/bake diced spuds... and if one
wants they can make extra for freezing.... those veggie tots (all
tots) read like a Gilbert Chemistry set. I'd rather real mashed
potatoes with broccoli mixed in... can always form into patties and
fry/bake. When I make potato latkes I grind spuds with my meat
grinder, can grind in broccoli at the same time, an onion and fresh
parsley too, don't forget to grind the stems as well... grinds in no
time. Potatoes and broccoli costs little at the produce department
compared to that hidious factory made sludge... again make extra for
freezing... can make an assortmet using other veggies; spinach, corn,
peas, etc. or a whole mixture... frozen mixed veg works. I'd no more
eat tots as chicken nuggets... those are not real/wholesome food. I
don't know how parents can feed their kids that nutritionless obeastie
trash... they're as uneducated about food as those simpletons who
drain canned veggies. Do yoose realize that canned veggies are twice
as high in nutrition as their so-called fresh and frozen
counterparts... unless yoose dump all the vitamins/minerals down the
drain. Canned veggie liquid is excellent in stewps... freeze what
yoose can't use rightaway. Canned veggies don't contain a lot of
salt, simply add less salt to your cooking... buncha hipocrites who
love to suck up cans of Campbells cream-of salt licks.

On Sunday, January 5, 2020 at 1:39:48 PM UTC-5, Sheldon wrote:
> Do yoose realize that canned veggies are twice
> as high in nutrition as their so-called fresh and frozen
> counterparts... unless yoose dump all the vitamins/minerals down the
> drain. Canned veggie liquid is excellent in stewps... freeze what
> yoose can't use rightaway. Canned veggies don't contain a lot of
> salt, simply add less salt to your cooking... buncha hipocrites who
> love to suck up cans of Campbells cream-of salt licks.

Except for tomoatoes, canned vegetables are too mushy to use, even in soup.
I'd rather do without.

When I make vegetable soup I time the addition of fresh and frozen vegetables
so they all come out tender-crisp.

Cindy Hamilton

On 1/5/20 9:28 AM, jmcquown wrote:
>
> Seems like a heck of a lot of work to re-create a frozen product.Â* Why
> all the liquid?Â* You're making veggie tots, not broccoli with cheese sauce.
>
> Jill

They were very tasty and it doesn't appear to be THAT much work for a
treat. The frozen product is very cheesy inside and I have a feeling
they used a sauce-like concoction. Reading the ingredients, i noticed
alot of other ingredients that appears designed to emulsify (proper word
here?) the cheese and brocolli to ease the process of rolling it and
creating the thin batter shell. My desire is to do it with tricks picked
up in the kitchen. I don't want to add wheat gluten (yes they list that
as an ingredient).

Did I say it was really tasty?

To answer your question, I was suggesting the cream to make the cheddar
sauce and to blend it with the broccoli. I'm afraid that if I just mix
the broccoli with cheddar cold, that it won't mix evenly because cheddar
bits would fall to the bottom of the bowl. To say nothing about getting
the batter around it. My thought was the tackiness of the cooled cheddar
sauce would suffice in getting the cornmeal coating. What would you
recommend instead?

On 1/5/20 6:32 AM, cshenk wrote:
> Looks like it would work, though you may end up wanting 3 eggs and a
> little less cream.

3 egg yolks, and 3/4 cup cream?

> Not sure what the almond and coconut flours are for? Might be a bit
> high on the white pepper but then again, it may be older stock which
> means less potent. If fresh, looks like you'd want more like 1 ts
> instead of tbsp.

One flour was to add body to the filling. The other flour was a thought
for the coating. What do you recommend instead? Just straight corn meal?

> Optional additions: Consider Paprika. Balances well with pepper. Can
> use hot or sweet. Also a little onion powder would not be amiss (or
> mince fine about 2 tbsp)

I already have onion powder in the recipe with a suggested 2tbsp. What
am I missing?

On 1/4/20 11:23 PM, Still Bud wrote:
> On Sat, 4 Jan 2020 23:06:46 -0800, Daniel > wrote:
>
>> For dinner tonight I opted to use a frozen prepared veggie dish called
>> veggie tots to complement the meat.
>
> Carried locally, $4 for a 1 pound bag.
>
> Only 2 flavors, broccoli & cheese, or cauliflower.

I haven't seen them myself. The website has a corn variety and a bunch
of others. Before I looked it up I saw that they have cauliflower as
you've noted. I already imagined how it would taste.

I'd probably steam the cauliflower first, mix it with the cheddar hot,
then spoon it into the cornmeal. That would be good to do a quick fry or
bake. I have some cauliflower in the fridge and I may just test the
theory tonight.

jmcquown wrote:

> On 1/5/2020 2:06 AM, Daniel wrote:
> > For dinner tonight I opted to use a frozen prepared veggie dish
> > called veggie tots to complement the meat. Having never tried
> > them, it was a quick alternative to anything else time consuming
> > since I'm suffering from a sinus infection.
> >
> > According to their site, they have a variety to choose from. Here
> > is the product page for the one my spouse bought.
> >
> > https://www.greengiant.com/products/...-veggie-tots-b
> > roccoli-cheese/ The package says broccoli and cheese. It was
> > obviuosly coated with cornmeal and was delicious. So naturally I'm
> > considering a recipe to mimic the item.
> >
> > Here it is fresh out of the oven.
> >
> > https://www.omgwtflol.net/nextcloud/...aBLWX6zYR9WpWe
> >
> > I assume it was flash frozen after a quick bake to solidify the
> > corn coating. The filling is raw and requires a full bake at 450
> > for 16-18 minutes.
> >
> > I'll take a crack at the recipe. Please review the recipe
> > submission and please provide suggestions on what I could do to
> > improve it.
> >
> > Ingredients
> >
> > 2 broccoli crowns
> > 1 cup mild cheddar, shredded
> > 1 cup heavy whipping cream
> > 2 tbsp onion powder
> > 2 egg yolks
> > 1/2 cup corn meal
> > 1/2 cup coconut flour
> > 1/3 cup almond flour
> > 1 tsp garlic powder
> > 1 tsp seasoned salt
> > 1 tbsp white pepper
> >
> > Directions
> >
> > Heat the oven to 450 degrees.
> >
> > Cut the broccoli crowns small enough to fit into a food processor.
> > Process until finely chopped. Set aside.
> >
> > Combine the heavy whipping cream and cheddar in a sauce pan under
> > low heat. When the cheddar has melted, add the onion powder,
> > garlic powder, white pepper. Mix until well distributed and until
> > the cream has evaporated enough to slightly thicken. Remove from
> > heat. Combine the broccoli with the cheese sauce and mix well.
> > Beat the egg yolks and fold it in until evenly distributed. Fold
> > in the almond flour.
> >
> > In a large bowl, combine the corn meal, coconut flour, seasoned
> > salt and mix well.
> >
> > With a tablespoon, scoop out the filling and drop it in the corn
> > meal mixture. Roll it around until evenly covered. Shake excess
> > and place on a silicone or parchment lined cooking sheet. Repeat
> > this process until the entire filling is coated.
> >
> > Place in oven and bake for 16-18 minutes.
>
> Seems like a heck of a lot of work to re-create a frozen product.
> Why all the liquid? You're making veggie tots, not broccoli with
> cheese sauce.
>
> Jill

It's always easier to get pre-made but not as much fun and not as
healthy overall if you like to skip all the preservatives.

The liquid is not that out of balance when you look closely at the
flour amounts. I'd have replaced the coconut and almond flours with a
straight up white though.

Daniel wrote:

> On 1/5/20 6:32 AM, cshenk wrote:
> > Looks like it would work, though you may end up wanting 3 eggs and a
> > little less cream.
>
> 3 egg yolks, and 3/4 cup cream?

Might work better. Looking at it all holding together better.


> > Not sure what the almond and coconut flours are for? Might be a bit
> > high on the white pepper but then again, it may be older stock which
> > means less potent. If fresh, looks like you'd want more like 1 ts
> > instead of tbsp.
>
> One flour was to add body to the filling. The other flour was a
> thought for the coating. What do you recommend instead? Just straight
> corn meal?

I'd personally try straight up flour for the filling then cornmeal for
the rolling. I'm not saying the other wouldt work, just that it seems
more complex to little flavor gain to me.


> > Optional additions: Consider Paprika. Balances well with pepper.
> > Can use hot or sweet. Also a little onion powder would not be amiss
> > (or mince fine about 2 tbsp)
>
> I already have onion powder in the recipe with a suggested 2tbsp.
> What am I missing?

I missed it if you had onion powder posted, sorry.

On 1/5/20 1:10 PM, cshenk wrote:
>> Seems like a heck of a lot of work to re-create a frozen product.
>> Why all the liquid? You're making veggie tots, not broccoli with
>> cheese sauce.
>>
>> Jill
>
> It's always easier to get pre-made but not as much fun and not as
> healthy overall if you like to skip all the preservatives.

Exactly

> The liquid is not that out of balance when you look closely at the
> flour amounts. I'd have replaced the coconut and almond flours with a
> straight up white though.

So you suggest keeping my cream amount to a cup? I always consider it a
1:1 ratio when making cheese sauce. I suggested the alternative flour to
cut the carbs. Not for me but for my honey.

Daniel wrote:

> On 1/5/20 1:10 PM, cshenk wrote:
> > > Seems like a heck of a lot of work to re-create a frozen product.
> > > Why all the liquid? You're making veggie tots, not broccoli with
> > > cheese sauce.
> > >
> > > Jill
> >
> > It's always easier to get pre-made but not as much fun and not as
> > healthy overall if you like to skip all the preservatives.
>
> Exactly
>
> > The liquid is not that out of balance when you look closely at the
> > flour amounts. I'd have replaced the coconut and almond flours
> > with a straight up white though.
>
> So you suggest keeping my cream amount to a cup? I always consider it
> a 1:1 ratio when making cheese sauce. I suggested the alternative
> flour to cut the carbs. Not for me but for my honey.

> > Ingredients
> >
> > 2 broccoli crowns
> > 1 cup mild cheddar, shredded
> > 1 cup heavy whipping cream
> > 2 tbsp onion powder
> > 2 egg yolks
> > 1/2 cup corn meal
> > 1/2 cup coconut flour
> > 1/3 cup almond flour
> > 1 tsp garlic powder
> > 1 tsp seasoned salt
> > 1 tbsp white pepper
> >

Yes, but I was mentally replacing the other flours with white flour
there to get that balance. At the worst, you will use less of the
cheese sauce then (save for something else).

Keep in mind '2 broccoli crowns' isn't all that spcefic to how much you
have there to work with.

On Saturday, January 4, 2020 at 9:06:50 PM UTC-10, Daniel wrote:
> For dinner tonight I opted to use a frozen prepared veggie dish called
> veggie tots to complement the meat. Having never tried them, it was a
> quick alternative to anything else time consuming since I'm suffering
> from a sinus infection.
>
> According to their site, they have a variety to choose from. Here is the
> product page for the one my spouse bought.
>
> https://www.greengiant.com/products/...occoli-cheese/
>
> The package says broccoli and cheese. It was obviuosly coated with
> cornmeal and was delicious. So naturally I'm considering a recipe to
> mimic the item.
>
> Here it is fresh out of the oven.
>
> https://www.omgwtflol.net/nextcloud/...aBLWX6zYR9WpWe
>
> I assume it was flash frozen after a quick bake to solidify the corn
> coating. The filling is raw and requires a full bake at 450 for 16-18
> minutes.
>
> I'll take a crack at the recipe. Please review the recipe submission and
> please provide suggestions on what I could do to improve it.
>
> Ingredients
>
> 2 broccoli crowns
> 1 cup mild cheddar, shredded
> 1 cup heavy whipping cream
> 2 tbsp onion powder
> 2 egg yolks
> 1/2 cup corn meal
> 1/2 cup coconut flour
> 1/3 cup almond flour
> 1 tsp garlic powder
> 1 tsp seasoned salt
> 1 tbsp white pepper
>
> Directions
>
> Heat the oven to 450 degrees.
>
> Cut the broccoli crowns small enough to fit into a food processor.
> Process until finely chopped. Set aside.
>
> Combine the heavy whipping cream and cheddar in a sauce pan under low
> heat. When the cheddar has melted, add the onion powder, garlic powder,
> white pepper. Mix until well distributed and until the cream has
> evaporated enough to slightly thicken. Remove from heat. Combine the
> broccoli with the cheese sauce and mix well. Beat the egg yolks and fold
> it in until evenly distributed. Fold in the almond flour.
>
> In a large bowl, combine the corn meal, coconut flour, seasoned salt and
> mix well.
>
> With a tablespoon, scoop out the filling and drop it in the corn meal
> mixture. Roll it around until evenly covered. Shake excess and place on
> a silicone or parchment lined cooking sheet. Repeat this process until
> the entire filling is coated.
>
> Place in oven and bake for 16-18 minutes.

I'd make these things by using a cream korokke recipe with chopped cauliflower:

https://www.japanesecooking101.com/k...orokke-recipe/

dsi1 wrote:

> On Saturday, January 4, 2020 at 9:06:50 PM UTC-10, Daniel wrote:
> > For dinner tonight I opted to use a frozen prepared veggie dish
> > called veggie tots to complement the meat. Having never tried them,
> > it was a quick alternative to anything else time consuming since
> > I'm suffering from a sinus infection.
> >
> > According to their site, they have a variety to choose from. Here
> > is the product page for the one my spouse bought.
> >
> >
https://www.greengiant.com/products/...occoli-cheese/
> >
> > The package says broccoli and cheese. It was obviuosly coated with
> > cornmeal and was delicious. So naturally I'm considering a recipe
> > to mimic the item.
> >
> > Here it is fresh out of the oven.
> >
> > https://www.omgwtflol.net/nextcloud/...aBLWX6zYR9WpWe
> >
> > I assume it was flash frozen after a quick bake to solidify the
> > corn coating. The filling is raw and requires a full bake at 450
> > for 16-18 minutes.
> >
> > I'll take a crack at the recipe. Please review the recipe
> > submission and please provide suggestions on what I could do to
> > improve it.
> >
> > Ingredients
> >
> > 2 broccoli crowns
> > 1 cup mild cheddar, shredded
> > 1 cup heavy whipping cream
> > 2 tbsp onion powder
> > 2 egg yolks
> > 1/2 cup corn meal
> > 1/2 cup coconut flour
> > 1/3 cup almond flour
> > 1 tsp garlic powder
> > 1 tsp seasoned salt
> > 1 tbsp white pepper
> >
> > Directions
> >
> > Heat the oven to 450 degrees.
> >
> > Cut the broccoli crowns small enough to fit into a food processor.
> > Process until finely chopped. Set aside.
> >
> > Combine the heavy whipping cream and cheddar in a sauce pan under
> > low heat. When the cheddar has melted, add the onion powder, garlic
> > powder, white pepper. Mix until well distributed and until the
> > cream has evaporated enough to slightly thicken. Remove from heat.
> > Combine the broccoli with the cheese sauce and mix well. Beat the
> > egg yolks and fold it in until evenly distributed. Fold in the
> > almond flour.
> >
> > In a large bowl, combine the corn meal, coconut flour, seasoned
> > salt and mix well.
> >
> > With a tablespoon, scoop out the filling and drop it in the corn
> > meal mixture. Roll it around until evenly covered. Shake excess and
> > place on a silicone or parchment lined cooking sheet. Repeat this
> > process until the entire filling is coated.
> >
> > Place in oven and bake for 16-18 minutes.
>
> I'd make these things by using a cream korokke recipe with chopped
> cauliflower:
>
> https://www.japanesecooking101.com/k...orokke-recipe/

That sounds interesting nd not that far off from what he was looking
at, just a bit different in some of the proportions.

On 1/8/20 6:23 PM, cshenk wrote:
> Daniel wrote:
>
>> On 1/5/20 1:10 PM, cshenk wrote:
>>>> Seems like a heck of a lot of work to re-create a frozen product.
>>>> Why all the liquid? You're making veggie tots, not broccoli with
>>>> cheese sauce.
>>>>
>>>> Jill
>>>
>>> It's always easier to get pre-made but not as much fun and not as
>>> healthy overall if you like to skip all the preservatives.
>>
>> Exactly
>>
>>> The liquid is not that out of balance when you look closely at the
>>> flour amounts. I'd have replaced the coconut and almond flours
>>> with a straight up white though.
>>
>> So you suggest keeping my cream amount to a cup? I always consider it
>> a 1:1 ratio when making cheese sauce. I suggested the alternative
>> flour to cut the carbs. Not for me but for my honey.
>
>>> Ingredients
>>>
>>> 2 broccoli crowns
>>> 1 cup mild cheddar, shredded
>>> 1 cup heavy whipping cream
>>> 2 tbsp onion powder
>>> 2 egg yolks
>>> 1/2 cup corn meal
>>> 1/2 cup coconut flour
>>> 1/3 cup almond flour
>>> 1 tsp garlic powder
>>> 1 tsp seasoned salt
>>> 1 tbsp white pepper
>>>
> Yes, but I was mentally replacing the other flours with white flour
> there to get that balance. At the worst, you will use less of the
> cheese sauce then (save for something else).
>
> Keep in mind '2 broccoli crowns' isn't all that spcefic to how much you
> have there to work with.

I mentioned crowns but I meant the whole stalk, my mistake. I
particularly like the stems especially with the skin peeled off. WHen I
make steamed brocolli, I made medallions out of the stems and they go
into my lasagna if that's the main course.

Saturday afternoon will be my first run on the recipe with less flour. I
will post the test recipe and upload images of the result. I have sharp
cheddar and don't feel like buying mild just for this.

--
Daniel

Visit me at: gopher://gcpp.world

On 1/8/20 9:41 PM, dsi1 wrote:
> I'd make these things by using a cream korokke recipe with chopped cauliflower:
>
> https://www.japanesecooking101.com/k...orokke-recipe/
>
Mmmmm looks really good.

--
Daniel

Visit me at: gopher://gcpp.world

On Friday, January 10, 2020 at 3:25:20 AM UTC-5, Daniel wrote:
> On 1/8/20 6:23 PM, cshenk wrote:
> > Daniel wrote:
> >
> >> On 1/5/20 1:10 PM, cshenk wrote:
> >>>> Seems like a heck of a lot of work to re-create a frozen product.
> >>>> Why all the liquid? You're making veggie tots, not broccoli with
> >>>> cheese sauce.
> >>>>
> >>>> Jill
> >>>
> >>> It's always easier to get pre-made but not as much fun and not as
> >>> healthy overall if you like to skip all the preservatives.
> >>
> >> Exactly
> >>
> >>> The liquid is not that out of balance when you look closely at the
> >>> flour amounts. I'd have replaced the coconut and almond flours
> >>> with a straight up white though.
> >>
> >> So you suggest keeping my cream amount to a cup? I always consider it
> >> a 1:1 ratio when making cheese sauce. I suggested the alternative
> >> flour to cut the carbs. Not for me but for my honey.
> >
> >>> Ingredients
> >>>
> >>> 2 broccoli crowns
> >>> 1 cup mild cheddar, shredded
> >>> 1 cup heavy whipping cream
> >>> 2 tbsp onion powder
> >>> 2 egg yolks
> >>> 1/2 cup corn meal
> >>> 1/2 cup coconut flour
> >>> 1/3 cup almond flour
> >>> 1 tsp garlic powder
> >>> 1 tsp seasoned salt
> >>> 1 tbsp white pepper
> >>>
> > Yes, but I was mentally replacing the other flours with white flour
> > there to get that balance. At the worst, you will use less of the
> > cheese sauce then (save for something else).
> >
> > Keep in mind '2 broccoli crowns' isn't all that spcefic to how much you
> > have there to work with.
>
> I mentioned crowns but I meant the whole stalk, my mistake. I
> particularly like the stems especially with the skin peeled off. WHen I
> make steamed brocolli, I made medallions out of the stems and they go
> into my lasagna if that's the main course.

If you like the stems, you should try kohlrabi.

Cindy Hamilton

On 1/10/20 3:20 AM, Cindy Hamilton wrote:
>> I mentioned crowns but I meant the whole stalk, my mistake. I
>> particularly like the stems especially with the skin peeled off. WHen I
>> make steamed brocolli, I made medallions out of the stems and they go
>> into my lasagna if that's the main course.
>
> If you like the stems, you should try kohlrabi.
>
> Cindy Hamilton

What's your experience with it? Have a recipe to share?

--
Daniel

Visit me at: gopher://gcpp.world

On Saturday, January 11, 2020 at 2:53:06 AM UTC-5, Daniel wrote:
> On 1/10/20 3:20 AM, Cindy Hamilton wrote:
> >> I mentioned crowns but I meant the whole stalk, my mistake. I
> >> particularly like the stems especially with the skin peeled off. WHen I
> >> make steamed brocolli, I made medallions out of the stems and they go
> >> into my lasagna if that's the main course.
> >
> > If you like the stems, you should try kohlrabi.
> >
> > Cindy Hamilton
>
> What's your experience with it? Have a recipe to share?

Not much experience. I recently bought one and cooked it two ways.
Well, cooked each half of it two ways:

Peeled, sliced, and nuked.
Peeled, cut into batons and stir-fried with soy sauce, ginger, garlic.

Very tasty either way.

Cindy Hamilton

On Sat, 11 Jan 2020 02:54:00 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, January 11, 2020 at 2:53:06 AM UTC-5, Daniel wrote:
>> On 1/10/20 3:20 AM, Cindy Hamilton wrote:
>> >> I mentioned crowns but I meant the whole stalk, my mistake. I
>> >> particularly like the stems especially with the skin peeled off. WHen I
>> >> make steamed brocolli, I made medallions out of the stems and they go
>> >> into my lasagna if that's the main course.
>> >
>> > If you like the stems, you should try kohlrabi.
>> >
>> > Cindy Hamilton
>>
>> What's your experience with it? Have a recipe to share?
>
>Not much experience. I recently bought one and cooked it two ways.
>Well, cooked each half of it two ways:
>
>Peeled, sliced, and nuked.
>Peeled, cut into batons and stir-fried with soy sauce, ginger, garlic.
>
>Very tasty either way.

I once grew them in a milder climate. It took quite long, so there was
lots of time for bugs and critters to interfere. But if they made it,
they were good eats.

Daniel wrote:

> On 1/8/20 6:23 PM, cshenk wrote:
> > Daniel wrote:
> >
> > > On 1/5/20 1:10 PM, cshenk wrote:
> > > > > Seems like a heck of a lot of work to re-create a frozen
> > > > > product. Why all the liquid? You're making veggie tots, not
> > > > > broccoli with cheese sauce.
> > > > >
> > > > > Jill
> > > >
> > > > It's always easier to get pre-made but not as much fun and not
> > > > as healthy overall if you like to skip all the preservatives.
> > >
> > > Exactly
> > >
> > > > The liquid is not that out of balance when you look closely at
> > > > the flour amounts. I'd have replaced the coconut and almond
> > > > flours with a straight up white though.
> > >
> > > So you suggest keeping my cream amount to a cup? I always
> > > consider it a 1:1 ratio when making cheese sauce. I suggested the
> > > alternative flour to cut the carbs. Not for me but for my honey.
> >
> > > > Ingredients
> > > >
> > > > 2 broccoli crowns
> > > > 1 cup mild cheddar, shredded
> > > > 1 cup heavy whipping cream
> > > > 2 tbsp onion powder
> > > > 2 egg yolks
> > > > 1/2 cup corn meal
> > > > 1/2 cup coconut flour
> > > > 1/3 cup almond flour
> > > > 1 tsp garlic powder
> > > > 1 tsp seasoned salt
> > > > 1 tbsp white pepper
> > > >
> > Yes, but I was mentally replacing the other flours with white flour
> > there to get that balance. At the worst, you will use less of the
> > cheese sauce then (save for something else).
> >
> > Keep in mind '2 broccoli crowns' isn't all that spcefic to how much
> > you have there to work with.
>
> I mentioned crowns but I meant the whole stalk, my mistake. I
> particularly like the stems especially with the skin peeled off. WHen
> I make steamed brocolli, I made medallions out of the stems and they
> go into my lasagna if that's the main course.

Ah, no problem at all! I'd likely be using Chinese Broccoli if I made
this and no need to peel stems there. It's not that it's a better
veggie in this application, just one that works overall better for my
uses so would be what I'd have handy. Tastes the same but it's pretty
much tender leaves and stems.

https://en.wikipedia.org/wiki/Gai_lan

It doesn't taste like full on Kale at all, unless maybe growing your
own and eating just the leaves after it's bolted.

>
> Saturday afternoon will be my first run on the recipe with less
> flour. I will post the test recipe and upload images of the result. I
> have sharp cheddar and don't feel like buying mild just for this.

I'll be happy to see it!

Don's napping now but when he gets up, we are going to have some fun in
the kitchen, trying to make our first Lobster Bisque. Not a complex
recipe. Just something fun to do in the kitchen.

cshenk wrote:

> Daniel wrote:
>
> > On 1/8/20 6:23 PM, cshenk wrote:
> > > Daniel wrote:
> > >
> > > > On 1/5/20 1:10 PM, cshenk wrote:
> > > > > > Seems like a heck of a lot of work to re-create a frozen
> > > > > > product. Why all the liquid? You're making veggie tots,
> > > > > > not broccoli with cheese sauce.
> > > > > >
> > > > > > Jill
> > > > >
> > > > > It's always easier to get pre-made but not as much fun and not
> > > > > as healthy overall if you like to skip all the preservatives.
> > > >
> > > > Exactly
> > > >
> > > > > The liquid is not that out of balance when you look closely at
> > > > > the flour amounts. I'd have replaced the coconut and almond
> > > > > flours with a straight up white though.
> > > >
> > > > So you suggest keeping my cream amount to a cup? I always
> > > > consider it a 1:1 ratio when making cheese sauce. I suggested
> > > > the alternative flour to cut the carbs. Not for me but for my
> > > > honey.
> > >
> > > > > Ingredients
> > > > >
> > > > > 2 broccoli crowns
> > > > > 1 cup mild cheddar, shredded
> > > > > 1 cup heavy whipping cream
> > > > > 2 tbsp onion powder
> > > > > 2 egg yolks
> > > > > 1/2 cup corn meal
> > > > > 1/2 cup coconut flour
> > > > > 1/3 cup almond flour
> > > > > 1 tsp garlic powder
> > > > > 1 tsp seasoned salt
> > > > > 1 tbsp white pepper
> > > > >
> > > Yes, but I was mentally replacing the other flours with white
> > > flour there to get that balance. At the worst, you will use less
> > > of the cheese sauce then (save for something else).
> > >
> > > Keep in mind '2 broccoli crowns' isn't all that spcefic to how
> > > much you have there to work with.
> >
> > I mentioned crowns but I meant the whole stalk, my mistake. I
> > particularly like the stems especially with the skin peeled off.
> > WHen I make steamed brocolli, I made medallions out of the stems
> > and they go into my lasagna if that's the main course.
>
> Ah, no problem at all! I'd likely be using Chinese Broccoli if I made
> this and no need to peel stems there. It's not that it's a better
> veggie in this application, just one that works overall better for my
> uses so would be what I'd have handy. Tastes the same but it's pretty
> much tender leaves and stems.
>
> https://en.wikipedia.org/wiki/Gai_lan
>
> It doesn't taste like full on Kale at all, unless maybe growing your
> own and eating just the leaves after it's bolted.
>
> >
> > Saturday afternoon will be my first run on the recipe with less
> > flour. I will post the test recipe and upload images of the result.
> > I have sharp cheddar and don't feel like buying mild just for this.
>
> I'll be happy to see it!
>
> Don's napping now but when he gets up, we are going to have some fun
> in the kitchen, trying to make our first Lobster Bisque. Not a
> complex recipe. Just something fun to do in the kitchen.

Plans shifted here as a friend needed a hand. I'd made some pizza
dough so we used that with a can of Rotel and slices of colby with
mushrooms (not sure of name of them, not button, shiitake, or
Portabella, might be fresh cloud ear?)

On 1/11/20 3:45 PM, cshenk wrote:
> cshenk wrote:
>
>> Daniel wrote:
>>
>>> On 1/8/20 6:23 PM, cshenk wrote:
>>>> Daniel wrote:
>>>>
>>>>> On 1/5/20 1:10 PM, cshenk wrote:
>>>>>>> Seems like a heck of a lot of work to re-create a frozen
>>>>>>> product. Why all the liquid? You're making veggie tots,
>>>>>>> not broccoli with cheese sauce.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>> It's always easier to get pre-made but not as much fun and not
>>>>>> as healthy overall if you like to skip all the preservatives.
>>>>>
>>>>> Exactly
>>>>>
>>>>>> The liquid is not that out of balance when you look closely at
>>>>>> the flour amounts. I'd have replaced the coconut and almond
>>>>>> flours with a straight up white though.
>>>>>
>>>>> So you suggest keeping my cream amount to a cup? I always
>>>>> consider it a 1:1 ratio when making cheese sauce. I suggested
>>>>> the alternative flour to cut the carbs. Not for me but for my
>>>>> honey.
>>>>
>>>>>> Ingredients
>>>>>>
>>>>>> 2 broccoli crowns
>>>>>> 1 cup mild cheddar, shredded
>>>>>> 1 cup heavy whipping cream
>>>>>> 2 tbsp onion powder
>>>>>> 2 egg yolks
>>>>>> 1/2 cup corn meal
>>>>>> 1/2 cup coconut flour
>>>>>> 1/3 cup almond flour
>>>>>> 1 tsp garlic powder
>>>>>> 1 tsp seasoned salt
>>>>>> 1 tbsp white pepper
>>>>>>
>>>> Yes, but I was mentally replacing the other flours with white
>>>> flour there to get that balance. At the worst, you will use less
>>>> of the cheese sauce then (save for something else).
>>>>
>>>> Keep in mind '2 broccoli crowns' isn't all that spcefic to how
>>>> much you have there to work with.
>>>
>>> I mentioned crowns but I meant the whole stalk, my mistake. I
>>> particularly like the stems especially with the skin peeled off.
>>> WHen I make steamed brocolli, I made medallions out of the stems
>>> and they go into my lasagna if that's the main course.
>>
>> Ah, no problem at all! I'd likely be using Chinese Broccoli if I made
>> this and no need to peel stems there. It's not that it's a better
>> veggie in this application, just one that works overall better for my
>> uses so would be what I'd have handy. Tastes the same but it's pretty
>> much tender leaves and stems.
>>
>> https://en.wikipedia.org/wiki/Gai_lan
>>
>> It doesn't taste like full on Kale at all, unless maybe growing your
>> own and eating just the leaves after it's bolted.
>>
>>>
>>> Saturday afternoon will be my first run on the recipe with less
>>> flour. I will post the test recipe and upload images of the result.
>>> I have sharp cheddar and don't feel like buying mild just for this.
>>
>> I'll be happy to see it!
>>
>> Don's napping now but when he gets up, we are going to have some fun
>> in the kitchen, trying to make our first Lobster Bisque. Not a
>> complex recipe. Just something fun to do in the kitchen.
>
> Plans shifted here as a friend needed a hand. I'd made some pizza
> dough so we used that with a can of Rotel and slices of colby with
> mushrooms (not sure of name of them, not button, shiitake, or
> Portabella, might be fresh cloud ear?)
>
I spent saturday at my hangar pulling everything apart on the plane in
preparation for annual inspection and certification.

I don't remember being so dirty since my days playing in the mud after
rainy days in a sandbox.

Nothing was cooked, and my sinus infection escalated to include a throat
infection so, yes, I went to the VA this morning after an evening of
violent coughing and spitting. Got my antibiotics.

--
Daniel

Visit me at: gopher://gcpp.world