BUTTERMINL SUBSTITUTE

http://joythebaker.com/2013/11/baking-101-the-best-buttermilk-substitutes/

Hashed brussels sprouts

http://cooking.nytimes.com/recipes/453-hashed-brussels-sprouts-with-lemon-zest

Cauliflower rice

This seems to really require a food processor, but looks like a great idea

http://www.everydaymaven.com/2013/how-to-make-cauliflower-rice/

Here is one using a grater.
http://addalittlefood.com/2014/07/01/cauliflower-rice-2/

HOW TO COOK SCALLOPS

http://www.epicurious.com/recipes-menus/how-to-cook-scallops-without-a-recipe-article

billi bi mussel soup

1. Using kitchen string, tie the parsley and thyme sprigs with the bay leaf to make a bouquet garni. Melt the butter in a large enameled cast-iron casserole. Add the bouquet garni, shallots, leek, celery, carrot, garlic, 1/2 teaspoon each of salt and pepper and the cayenne. Cook over moderate heat, stirring occasionally, until the vegetables are softened, 6 to 8 minutes. Add the wine and boil until reduced by half, 4 to 5 minutes. Add the mussels, cover and cook, shaking the casserole occasionally, until the mussels are wide open, 4 to 6 minutes.
2. Using a slotted spoon, transfer the mussels and vegetables to a large bowl; discard the bouquet garni. Remove the mussels from their shells and add them to the vegetables. Strain the mussel broth through several layers of cheesecloth. Rinse out the casserole.
3. Return the broth to the casserole. Stir in the cream and bring to a simmer over moderate heat. In a medium bowl, gradually whisk 1/4 cup of the creamy broth into the egg yolks. Whisk the yolk mixture into the simmering soup and immediately remove the pot from the heat. Stir in the mussel and vegetable mixture and the chives and season with salt and pepper. Serve the soup with crusty bread.

slow cooker chili

• 2 Tbsp. all-purpose flour
• 2 tsp. ancho chili powder
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1-1/2 lbs. beef for stew, cut into small bite-sized pieces
• 2 Tbsp. olive oil
• 1/4 cup red wine
• 1 bag Birds Eye® Pepper Stir-Fry, or Recipe Ready Tri Color Pepper & Onion Blend
• 1 can (14.5 oz.) diced tomatoes
• 2 cloves garlic, chopped
• 1 bay leaf (optional)

Cooking Instructions

1. Blend flour, chili pepper, salt and pepper in a medium bowl. Add beef cubes; toss to coat.
2. Heat oil in 12-inch nonstick skillet and cook beef, stirring occasionally until dark golden brown.  Add wine and cook, stirring frequently, 1 minute. Stir in Pepper Stir-Fry,  diced tomatoes, garlic and bay leaf.
3. Place in slow cooker and cook on HIGH 4 hours or until beef is tender. Serve, with your favorite chili condiments.