Well, it has been raining here all day. I had to venture out for a meeting and thank goodness I did not have the kids with me. It was raining so unbelievably hard I ended up pulling off the road because I could not see in front of me. When I finally arrived to our neighborhood people were driving on the sidewalks because the roads were completely flooded. My first thought was okay I am safe I am two turns from my house, then I thought what on earth would a hurricane be like here? We are only 6-7 miles from the beach, so I am guessing it would not be pretty. So, then my thoughts shifted to being prepared for a hurricane, which we are not. I know...if it was that bad, we would probably have to evacuate anyway. Just because I can be a bit of a worry wort, I still am going to have something prepared. You just never know when you may need that bottled water, non perishable food, batteries etc.
Do ya'll have an emergency kit prepared for such events? What do you have in it? Do you have copies of important papers etc? WOW...my head hurts just thinking about it. I have a lot to prepare....I better get busy!
Today's Tasty Tuesday recipe is one my husband made for us last night. It was delicious and I would definitely make it again. Have a great day ya'll. Stay safe and dry!
Let the rain kiss you. Let the rain beat upon your head with silver liquid drops. Let the rain sing you a lullaby. ~Langston Hughes
Curried Cauliflower With Golden Raisins
- 1 head (2 pounds) cauliflower (green leaves and stem removed), cut into 2- to 3-inch florets
- 2 tablespoons plus 2 teaspoons olive oil
- About 1/2 teaspoon salt
- 1/2 cup water
- 3/4 cup golden raisins, coarsely chopped
- 1 medium onion, finely diced (1 cup)
- 2 teaspoons sweet curry powder, or more to taste
- 1 to 2 tablespoons unsalted butter
- 1/2 teaspoon sugar
Preheat the oven to 350 degrees.
Place the cauliflower florets in a large, shallow roasting pan. Add 2 tablespoons of the oil and 1/8 teaspoon of the salt and toss to combine. Arrange the florets in a single layer; it's okay if the fit is snug. Add 1/4 cup of the water. Roast for 25 to 35 minutes (start checking after 20 minutes), until the florets are just tender and lightly browned.
Meanwhile, prepare the curry-onion mixture: Put the raisins in a small bowl and cover with very hot water. Let the raisins soak for 10 minutes.
Use the remaining 2 teaspoons of oil to lightly coat a medium skillet; place over medium-high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until the onion softens.
Add the curry powder, 1 tablespoon of the butter and 1/4 teaspoon of the salt. Stir to combine, and cook for 1 to 2 minutes.
Drain the raisins (discarding the liquid) and add to the skillet, along with the sugar and half of the remaining water (2 tablespoons). Stir to combine, and reduce the heat to medium-low. Cook for 4 to 5 minutes, adding the remaining 2 tablespoons of water if the mixture seems dry; it should be moist but not wet. Taste and add salt and/or butter if desired.
Toss the roasted cauliflower with the curry-onion mixture. Taste, and adjust seasoning as needed. Transfer to a shallow serving dish and let sit for 15 minutes before serving. Serve warm or at room temperature.