Cheesy, crispy baked cauliflower tots

March 26, 2014February 9, 2016 Belinda1 Comment

Screen shot 2014-03-27 at 3.57.29 PM

These are an absolute winner as a starter or a snack and even children love them, not realizing they aren’t tater tots!
This recipe makes about 24 small tots and is modified from a recipe on “Kaylin’s Kitchen” a terrific food blog.

1/2 large head cauliflower, coarsely chopped
1/3 cup sharp cheddar cheese (preferably not the packaged pre grated stuff)
1/3 cup coarsely grated parmesan cheese (again, not pre grated, preferably)
2 tbsp almond or plain flour
1/3 tsp salt
1/2 tsp your favorite seasoning blend, like Spike or Montreal etc
Freshly ground black pepper
1 large egg, lightly beaten

Preheat the oven to 400 F
Spray a mini muffin tin with non stick spray
Cut away the leaves of the cauliflower, but use most of the inner core part for the recipe.
Coarsely chop the cauliflower, place in a microwave proof bowl, cover with cling film and microwave for 2 minutes on high so that the cauliflower is slightly soft.

Quickly take off the cling film and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander to let the water drain off.
Put the steel blade in the food processor, add the cauliflower and pulse until the cauliflower is finely chopped but still slightly chunky. (Be careful you don’t end up with a puree!) Drain out any water from the bowl of the food processor.

Put the finely chopped cauliflower into a bowl and add the grated cheese, parmesan cheese, flour, salt, seasoning blend and ground pepper.
Stir until the ingredients are really well combined. Add the egg and stir until the ingredients are mostly coated with egg. Don’t be tempted to add any more egg!
Using a “one tablespoon scoop” or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place in the min muffin tin.
Bake for 15 minutes then carefully turn each tot over in the muffin tin and bake for another 15 minutes or until the tots are nicely browned on both sides.
Serve these hot and straight from the oven while they’re still crispy

Avocado and lime mousse

March 18, 2014September 8, 2022 Belinda

Wondering what to do with all those avocados?

Here is a super, light and tangy recipe, great as a starter for a nice dinner.

Yields 4 servings

2 large ripe avocados

grated zest of 1 lime

2 tbsp fresh lime juice

3 1/2 oz low fat cream cheese, softened

salt and freshly ground black pepper

2 tsp unflavored gelatine powder

1 egg white (optional)

You will need nice glass dishes as the picture above or 4 x 4oz ramekin dishes

Pit and peel the avocados and scoop the flesh into a blender or food processor.

Add the lime zest and juice and process until really smooth.

Add the cream cheese and blend until completely combined.

Season with salt and pepper and transfer to a bowl.
Sprinkle the powdered gelatine over 2 tbsp water in a small heatproof bowl. Let it stand until it starts to look spongy . Place the bowl in a skillet of barely boiling water so it comes about halfway up the sides and sir constantly until the gelatin dissolves.

Drizzle the dissolved gelatin over the avocado mixture and stir well.

If using, beat the egg white until it forms soft peaks. Fold the egg white into the avocado mixture.

Spoon into the dishes and cover with plastic wrap and refrigerate for 2 hours or so until chilled and set.

Serve chilled

Do-ahead · Grains · Poultry

Mexican chicken bake

March 12, 2014September 8, 2022 Belinda

This is a super family-friendly meal, popular with everyone. All you need is a nice salad.

Serves 4
3/4 cup short or medium grain rice
1 1/2 cups canned red kidney beans, drained and thoroughly rinsed.
4 tbsp chopped fresh cilantro (coriander)
2 tbsp vegetable oil
1 1/2 lbs boneless, skinless chicken thighs
12-oz jar spicy taco sauce (I use the brand “La Victoria Red Taco Sauce – medium)
1/2 cup sliced black olives, optional
3 cups grated sharp cheddar cheese
6 scallions, green part chopped for a garnish
1/2 cup sour cream

Preheat the oven to 350 F
Lightly grease a deep, 9 inch ceramic baking dish.
Bring a large saucepan of water to a boil, add the rice and cook for 10 to 12 minutes, stirring occasionally. Drain.
In the prepared dish, combine the beans, 2 tbsp of the cilantro and some salt and pepper, then add the rice and toss together.
Lightly press the mixture into the rice and the mixture is flat.
Season the chicken thighs with salt and pepper, heat the oil in a large frying pan over medium high heat and saute the chicken thighs for 5 minutes, then turn over.
Add the spicy taco sauce and cook for another 4 minutes.

To assemble, spread half the cheese over the rice.
Arrange the thighs and sauce on top in a star shape, sprinkle with sliced black olives and 2 tbsp chopped cilantro, then sprinkle with cheese.
Cover with aluminum foil.
Bake for 35 – 40 minutes or until the mixture is bubbling and the cheese is melted and slightly browned – remove the foil for the last 10 minutes.
Cut into four servings with a knife and scoop out carefully, keeping the layers intact.
Serve sprinkled with the remaining cilantro, chopped scallions and a dollop of sour cream.

Do-ahead · Meat · Pasta

Easy baked penne

February 27, 2014September 8, 2022 Belinda

Everyone needs one of these meaty, creamy, cheesy dishes that are universally adored, easy to make and can be made as much for large crowds as for 4 people.

Serves 4 to 6
8 oz penne pasta
1/2 lb ground beef, lamb, sweet Italian sausage or even chorizo
1/2 medium onion, chopped
1 (24 oz) jar of good quality Marinara sauce or similar spaghetti sauce
1/2 cup sour cream
6 oz Provolone cheese
6 oz shredded or sliced Mozzarella
1/3 cup Parmesan cheese, grated
chopped parsley

Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain.
Meanwhile, in a large skillet, brown the ground beef or other meat.
Add the onion and cook until softened.
Add the spaghetti sauce and allow to simmer for 15 minutes.
Stir in the sour cream.
Add the drained pasta and stir to coat

Preheat the oven to 350 F.
Spray a 2 quart baking dish with non stick cooking spray.
Pour half of the pasta into the baking dish.
Top with half of the Provolone and half of the Mozzarella.
Pour the remaining pasta on top and top it with the remaining Provolone and Mozzarella and sprinkle the Parmesan on top.
Bake until the cheese is melted and bubbly, about 30 minutes.
Sprinkle with chopped parsley before serving.

Meat · Poultry

Loaded supreme nachos

February 25, 2014February 7, 2016 Belinda

This is such fun to serve at a party and completely over the top in all ways.

1 bag tortilla chips
1 x 16 oz can refried beans
1lb ground beef, browned and drained on paper towels
1/2 lb chorizo sausage, browned and drained on paper towels
1 cup cooked chicken (optional)
1 x 8 oz can tomato sauce
3 tbsp taco sauce
1 cup Monterey jack cheese, shredded
1 cup shredded sharp cheddar cheese
1/4 cup sliced ripe olives
1/4 cup scallions
1/2 cup shredded lettuce
1 can jalapenos, sliced (to your taste)
1/2 cup guacamole
1/2 cup sour cream
1/2 cup spicy salsa

Heat the oven to 350 F
Combine the refried beans, browned beef, chorizo, chicken, tomato sauce and taco sauce and set aside.
Layer the chips out on an oven safe pan (use a cookie sheet). Layer the meat mixture on the chips.
Layer the cheeses, olives and green onions.
Heat in the oven until the cheese melts
Then top with the remaining ingredients and serve

Chocolate · Dessert · Do-ahead

Mocha Chocolate Icebox cake

February 12, 2014September 8, 2022 Belinda

Here is a lovely, easy cake to make for Valentines Day. You will adore it and so will your other half!
A Barefoot Contessa gem.

Serves 8
2 cups cold heavy cream
12 oz Italian mascarpone cheese
1.2 cup sugar
1/4 cup Kahlua liqueur
2 tbsp unsweetened cocoa powder, such as Pernigotti
1 tsp instant espresso powder
1 tsp pure vanilla extract
Three 8-ounce packages Tate’s Bake Shop chocolate chip cookies
Shaved semi sweet chocolate, for garnish

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.

To assemble the cake, arrange a layer of chocolate chip cookies in an 8 inch springform pan, covering the bottom as much as possible. (You can break some to fill in the empty spaces)
Spread a 1/5 of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another 1/5 of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream.
Smooth the top, cover with plastic wrap and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the shaved chocolate, cut in wedges and serve cold

Dessert

Grand Marnier macerated strawberries in wonton cups with orange mascarpone cream

January 26, 2014February 7, 2016 Belinda

Such a lovely, light idea for a dessert. The strawberries are given extra flavor by macerating in Grand Marnier or fresh orange juice and powdered sugar, and the crispy wonton pastry contrasts with the orange flavored cream. Gorgeous!

Makes about 24

Wontons
2 cups sweet strawberries, hulled, and chopped into 1/2 inch pieces
3 tbsp Grand Marnier (OR 3 tbsp orange juice)
1 tbsp powdered sugar
cooking spray
24 wonton wrappers

Mascarpone whipped cream
1 cup heavy whipping cream
1/2 cup mascarpone cheese, at room temperature
3 tbsp powdered sugar
1 tsp pure vanilla extract
zest of 1 orange

For garnish
Some fresh mint leaves, roughly chopped

For the wontons
In a large bowl, combine the strawberries, Grand Marnier or orange juice and powdered sugar. Allow the strawberries to macerate for 20 minutes.
Place a rack in the middle of the oven and preheat it to 350 F.
Spray a 24 count mini muffin tin with cooking spray.
To create the wonton cups, make a small fold in the center of each wonton and push it into the muffin cup. Bake the cups until the edges are golden, 5 to 6 minutes.
Cool the cups while you make the whipped cream.

For the whipped cream
In a bowl using an electric mixer, combine the heavy cream, mascarpone, sugar, vanilla and orange zest.
Whip the cream until it has soft peaks, about 3 minutes.

To assemble the cups
Drain the berries, reserving the macerating liquid. place a few berry slices in the bottom of each cup. Fill the cup with a tbsp of whipped cream and top with additional strawberries. Drizzle a little of the reserved macerated liquid over each wonton, sprinkle with chopped mint leaves and serve.

Pasta · Vegetarian pasta

Ready-made gnocchi in creamy Gorgonzola and sage sauce

January 25, 2014February 7, 2016 Belinda

Simple, soothing, silky and positively sexy! What more could you want, other than a nice green salad!

Serves 4

This can also be cooked in a 4-cup flameproof ceramic dish.

2 x 1lb packages potato gnocchi
1/4 cup butter
2 large cloves garlic, crushed
1/2 cup fresh small sage leaves
4 oz Gorgonzola cheese
1/2 cup cream
1 cup grated Parmigiano Reggiano

Preheat the broiler to high.
Lightly grease a 4-cup gratin dish.
Cook the gnocchi in a large saucepan of rapidly boiling, salted water according to the package instructions until al dente.
Lift the gnocchi out with a slotted spoon, leave to drain, then divide among the prepared dishes.

Melt the butter in a small saucepan over medium heat and add the garlic and sage leaves, and cook for a few minutes or until the leaves start to crisp and the garlic starts to turn golden brown a little.
Pour the sage butter evenly over the gnocchi in the gratin dish.

Dot small pats of the Gorgonzola cheese evenly among the gnocchi.
Pour the cream over the top of the dish and sprinkle with the parmesan cheese.
Place the dish under the broiler and cook until the top begins to brown and the gnocchi are heated through.
Serve with a fresh green salad.