Bolo de couve flor e queijo

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1 head cauliflower

2 large eggs

½ c sharp cheddar cheese, grated

½ c panko

small pinch of cayenne pepper

Jane’s ‘mixed up’ salt (regular salt is fine too)

1 TB Butter & olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste. Coat the bottom of a griddle or skillet with butter and olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

www.keyingredient.com

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Tosta de alho com tomate e ovo estrelado

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  • 4 slices rustic bread, toasted
  • 1 clove garlic, peeled
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 4 large eggs
  • Coarse salt and freshly ground pepper
  • 4 small tomatoes, such as cocktail or Campari, halved
  1. Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
  2. Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.

www.marthastewart.com

Lasanha fácil

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8 ounces whole wheat lasagna noodles, broken into thirds
1 tablespoons olive oil
2 tablespoons unsalted butter
1/2 sweet onion, diced
4 garlic cloves, minced
1 1/4 teaspoons salt
1/2 teaspoon pepper
1 pound 95% lean ground beef
1 (28-ounce) can crushed tomatoes
3 tablespoons fresh chopped basil
4 ounces fresh mozzarella cheese, sliced
1/2 cup ricotta cheese
8 fresh basil leaves, torn
parmesan cheese for grating

Directions:

Preheat oven to 425 degrees F. Prepare water for pasta and bring to a boil. Season ground beef with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat a large (mine was 12.5 inch) oven-safe skillet over medium heat. Add in olive oil and 1 tablespoon of butter, then toss in onions with 1/4 teaspoon salt. Stir and cook for 3-4 minutes, until soft. Add in garlic and cook for another minute, then add in ground beef, baking it apart with a spatula or wooden spoon. Cook until just browned, about 5-6 minutes, stirring occasionally. If there is excess liquid in the pan, feel free to drain a bit.

At this point your water should be boiling, so make sure to toss the broken noodles in and cook them for about 5 minutes. Remove with a slotted spoon or drain and set aside for a few minutes.

Once beef is browned, add in tomatoes with remaining butter and the 3 tablespoons of fresh basil, tossing well to coat. Add in broken noodles, using the spatula or spoon to fold the beef and sauce over the noodles. One noodles are evenly distributed and mostly under the sauce, add sliced mozzarella on top and scoops on ricotta. Bake for 10 minutes, then immediately remove and add torn basil on top. Serve!

howsweeteats.com