Tuesday, April 19, 2016

Cauliflower Tortillas

INGREDIENTS:

  • 3/4 head cauliflower
  • 2 large eggs
  • 1/4 cup chopped fresh cilantro
  • juice from 1/2 lime (add the zest too if you want more of a lime flavor)
  • salt and pepper, to taste

DIRECTIONS:


  1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
  2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
  3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
  4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
  5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
  6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.

TIPS:

  • You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.
  • Nutritional Information per serving (using 1/8th teaspoon salt and pepper) -Serving size: 1 tortilla- Calories: 42.9, Fat: 1.8g, Saturated Fat: .6g, Sugar: .1g, Sodium: 95.7mg, Fiber: 1.8g, Protein: 3.6g, Cholesterol: 62mg, Carbohydrates: 4.2g
Source: http://www.recipegirl.com/2014/05/05/cauliflower-tortillas/

Parmesan Roasted Cauliflower

Ingredients
  • 7 cups cauliflower florets, cut to bite sized pieces
  • 3 to 4 tbsp olive oil
  • 1 cup Italian bread crumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/3 cup parmesan cheese
Instructions
  1. Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.
  2. Combine the cauliflower and olive oil in a large zip close bag and shake to coat.
  3. Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. 
Source: http://www.iwashyoudry.com/2016/01/19/parmesan-roasted-cauliflower/

Cheesy Roasted Cauliflower

Ingredients
  • nonstick cooking spray
  • For Cauliflower:
  • large head cauliflower
  • 1 1/2 tbsp. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • For Cheese Sauce:
  • 1/4 tsp. pepper
  • 4 tbsp. unsalted butter
  • 2 large cloves garlic, minced
  • 4 tbsp. flour
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese, divided
  • salt and pepper, to taste
  • For Topping:
  • 1/2 cup panko
  • 1/2 tbsp. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 tbsp. chopped flat leaf parsley
Instructions
  1. Preheat oven to 425 degrees. Spray a large baking sheet with nonstick cooking spray.
  2. Prepare cauliflower:
  3. Cut cauliflower into large florets and place on baking sheet.
  4. Drizzle cauliflower with 1 1/2 tbsp. olive oil, then sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Mix well.
  5. Place baking sheet in oven and roast cauliflower until tender, about 15 minutes.
  6. Prepare cheese sauce:
  7. While cauliflower is roasting, melt butter in a medium skillet over medium high heat.
  8. Add garlic to butter and saute until fragrant, about 30 seconds.
  9. Stir flour into butter with a whisk.
  10. Continue cooking, stirring constantly, until flour mixture is golden, about 2-3 minutes.
  11. Slowly whisk in 2 cups milk.
  12. Cook, stirring frequently, until sauce is thickened, about 2-3 minutes.
  13. Stir 1 1/2 cups cheddar cheese into sauce until smooth. (Reserve remaining cheese for assembling gratin.)
  14. Remove cheese sauce from heat, then season generously to taste with salt and pepper.
  15. Prepare topping:
  16. Place panko in a small bowl.
  17. Drizzle with olive oil, then add salt and pepper. 
  18. Stir together well. 
  19. Assemble gratin:
  20. Spray a shallow casserole dish with nonstick cooking spray.
  21. Add roasted cauliflower to casserole.
  22. Pour cheese sauce evenly over cauliflower.
  23. Sprinkle remaining 1/2 cup cheese over sauce.
  24. Top gratin with panko.
  25. Place gratin in oven and bake for until browned and bubbly, about 25 minutes.
  26. Let gratin cool for a few minutes, sprinkle with parsley, and serve. Enjoy!
Source: http://hellolittlehome.com/cheesy-roasted-cauliflower-gratin/

Sunday, March 27, 2016

Armando's Poblano Pasta

Boil 3 poblano peppers with spaghetti noodles.

Remove the poblano peppers and blend with 4 cans of mexican cream (Creama) in a blender then mix with cooked and drained spaghetti noodles. Recipe didn't specify but I would think you would remove the seeds from the peppers before blending.

Armando's Chipotle Shrimp

1/4 of a can of Chipotle peppers in Adobo sauce, mix in blender with 3/4 C of Mayo
1 lb of gulf shrimp, cleaned and deveined (not sure on the amount of shrimp as the recipe did not specify)

Salute the shrimp in butter the and the sauce to the shrimp. Mix until heated through and well blended.


Friday, March 25, 2016

Pomegranate Breakfast Parfait

Prep time
Total time
 
Serves: 1
Ingredients
  • ½ cup plain greek yogurt
  • ¼ cup granola
  • ¼ cup pomegranate arils
  • 2 Tbsp pumpkin seeds
  • ½ Tbsp honey

Instructions
  1. In a glass, add a layer of each item.
  2. Drizzle with honey.
  3. Enjoy!
Nutrition Information
Calories: 336 Fat: 22.6 Carbohydrates: 74.7 Fiber: 8.7 Protein: 19.3

Source: http://www.yummly.com/recipe/external/Pomegranate-Breakfast-Parfait-1442692

Spicy Roasted Poblano and Cheddar Frittata (for two)

Roasted Poblano and Cheddar Frittata for Two
serves two
1 tablespoon butter
1 poblano pepper, roasted
1 shallot, minced
1/4 teaspoon sea salt (or more to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cayenne pepper, or more to taste
1/4 cup minced cilantro or parsley
1/4 cup grated sharp cheddar cheese
4 eggs, lightly beaten
1 avocado, sliced
Preheat your broiler.
Roast the poblano pepper in your broiler, using tongs to turn carefully until all sides are blackened. Set pepper in a paper bag to steam for 5 minutes. Remove the skin, stem, and seeds under cold running water. Mince pepper and set aside.
Preheat oven to 400 degrees F.
Heat a small ovenproof 8-inch skillet over medium high heat. Melt the butter and add the shallots, cooking until soft. Add the poblano pepper, sea salt, pepper, red pepper, and cayenne; stir to combine. Turn heat to low, sprinkle on the cheese, and then quickly pour on the beaten eggs. Sprinkle with a little more salt, the cilantro, and slide frittata into the oven.
Bake for 5 – 7 minutes, or until the eggs have set and the frittata has puffed up a bit.
Finish frittata with a pinch of red pepper flakes and minced cilantro, slice, and serve with a sliced avocado.
Source: http://www.babble.com/best-recipes/spicy-roasted-poblano-and-cheddar-frittata-recipe/