Stuffed

I bought a package of those tiny bell peppers that turn up in the supermarket every now and then. I wasn't really sure what to do with them, so my first go was just in Salad with Cucumbers. After some research their true purpose has become clear to me: they're meant for stuffing. Of course! It's like a jalapeno popper for the weak. So, since I had an abundance of "crab" leftover from the California Rolls Last Night, I decided to make Crab Stuffed (Mini) Bell Peppers. Unfortunately, I was more wowed by the idea of finding a purpose for these overpriced peppers than the dish itself. I suppose if one had a penchant for both crab and peppers this would be right up their alley, but for the average non-crab, non-pepper fanatic, it is non-exciting.

I went back to the bag of spuds again, which is slowly starting to sprout and must be finished fairly soon. I had a hankerin' (that's what we Albertans call a craving) for caramelized onions, of all things. Potatoes and onions are ideal compliments; why, grandma even planted them next to each other in the garden. Thus, Potatoes with Caramelized Onions was born. It is what it is; having the flavor of sweetened onion and potato (this is a good thing).

Finally, Cauliflower au Gratin. Different and, in some ways, superior to Broccoli au Gratin, this recipe uses cheddar instead of parmesan and emmenthal cheeses. In contrast to the broccoli recipe, I also used skim instead of whole milk this time and, to my surprise, the white sauce actually thickened appropriately. To be honest, I actually think that low-fat cheese might've actually improved the whole lot (less floaty residue from the cheddar).