Guar Gum

Good Morning ! I didn't post this last week but I do have two recipes to share with you. Memorial Day I ended up creating a broccoli salad. I was thinking pasta salad without the pasta. I see recipes for Broccoli slaw but usually they are Asian flavored type and I truly cant stand the flavor of sesame oil. I don't like the seeds either . I remember as a small child being upset when my parents bought sesame seed buns and onion buns.  This recipe tastes like pasta salad to me and you probably could add black olives and onions if you like those things. Its really super refreshing on a hot day !  The other recipe I am going to share is for cauliflower steaks.  I paired that with a grilled pork chop one night this week.

I am feeling in the mood to bake again so I was looking up some frosting recipes for cupcakes and came across one that looks delicious. It calls for Guar gum which is some sort of stabilizer so I am going to have to do some research on it before I buy that.  It also takes overnight to set up and that's something I am not digging because I love to make my treats and eat them. Its to hard to wait !   I also decided since I love ice cream I am going to buy an ice cream maker.  I found many many wonderful recipes for Ice cream I would like to try out. Today its off to the store to try and find some pants that fit.I also wanted to mention that last week my good friend brought me lunch all week! Its so nice to have supportive people in my life!

Broccoli Pasta salad

• Head of Broccoli 
• cheese cubes 
• Diced tomatoes 
• Olives 
• Diced Onions 

 Shred Broccoli in food processor. Mix all above ingredients in a bowl. For dressing I use an Italian good seasons packet , use directions on package to prepare. Mix everything and let sit in the fridge until good and cold.

Cauliflower Steaks

Cut head of cauliflower into steaks and preheat oven to 400 f .  Oil pan with olive oil. Sprinkle spices onto both sides of steaks. I used onion powder , garlic powder, salt , pepper and paprika . Roast cauliflower for 10-15 minutes or until tender.