Pretty Purple Pickles

I had more blueberries than I knew what to do with!  I decided to put the sous vide to work again on this simple sandwich topping.

I found this recipe Sous Vide Supreme and I added a dash of Tabasco to one of the bags.

Here is how I did mine.

2 pints of blueberries, washed
1 cup of distilled white vinegar
1/4 cup water
1/4 sugar
1 teaspoon salt
A few shakes of Tabasco

Fill your pot with water and start the sous vide heating it to 140 degrees.  Pour all of the above ingredients into a heavy duty ziplock freezer bag.  Massage to combine and mix.

Place the sealed bag, with the air pushed out, into the heated water for 20 minutes.  Submerge bag in cold water for 15 minutes.

I put these beauties in jars for my friends!

Rainbow Cauliflower Kugel

This is as delicious as it is pretty!  Loads easier than potato kugel.  I'm thrilled with it!

2 bags frozen cauliflower (use rainbow for a little mood boost), roasted in the oven at 425 with oil and salt and pepper

4 large eggs

Dash of Bragg Liquid Aminos

You can absolutely add other spices and flavors.  I've seen recipes that use a package of onion soup mix and others simply add paprika.

Preheat oven to 350 and grease and 13x9 baking dish.

Put your cooled, roasted cauliflower in a large bowl.  Break it up a bit into smaller pieces.

Add the eggs and liquid aminos and stir well until thoroughly combined.

Spread into prepared dish and bake for 45 minutes. 

The crispy edges are so yummy!  I will admit it looks extra fancy in my purple casserole dish too!