Roasted Cauliflower au Gratin`

Roasted Cauliflower au gratin` is a simple Italian recipe of cauliflower roasted in bread crumbs, olive oil and cheese. It's not a fancy dish, but a very easy and healthy one!

Cauliflower is boiled, then dipped in olive oil, then gently coated in bread crumbs mixed with pecorino romano cheese and roasted until golden brown; leaving a light crust on the outside and moist on the inside. No need to add salt, the pecorino cheese and cayenne pepper give enough flavor to this dish. So delicious the whole family will enjoy! 

Our mom is not a professional chef, but she learned her culinary skills from professional chefs in Capri, Italy where she and my Dad moved to live when they were newlyweds. If you are a cauliflower lover, then try our other recipe, "Cauliflower Salad" and more to come!

Here are some Tips:  Boiling the cauliflower with bay leaves helps eliminate the gas from the vegetable. Our mom likes to buy cauliflower, bring it home and immediately cords and boils it until al dente.  Then she stores it in an air-tight container. Kept refrigerated, ready for any of her dishes she decides to make that week.  Also,  never over cook the cauliflower, it can get mushy very quickly, unless you plan to use it in soups or other dishes. 

Cauliflower au Gratin

• 1 medium Cauliflower,  rinsed and cord
• 2 bay leaves
• 1 cup plain bread crumbs
• 1/2 cup Pecorino Romano grated cheese
• 1/4 tsp ground cayenne pepper
• 1/2 cup of extra virgin olive oil
• cooking spray

In a medium pot, add the whole cauliflower and fill with water until leveled. Add the bay leaves and cover.
Boil the cauliflower for 10 minutes, until you can easily put a fork through. Do not over cook, cauliflower should be al dente.

Drain, and allow it to cool.
Using your hands, gently break the cauliflower apart into medium florets.

In a medium bowl, mix together the bread crumbs, grated cheese and cayenne pepper. In a small bowl,  add the olive oil for dipping.
Take each cauliflower floret and gently dip into the olive oil, then gently roll into the bread crumb mixture, until well coated.

Spray with cooking oil a 10 x12 x 2 1/2  baking dish or pan.
Place the coated cauliflower florets onto the baking dish.
Bake at 400 degrees for 30 minutes. Or, for a crunchy crust, bake at 450 degrees for 25 minutes.
Remove and serve.

Serves 6- 8

Linguini Pasta with Zucchini

A light summer dish made with Linguini pasta and fresh zucchini. Another simple pasta dish to get your whole family eating some vegetables again! 

We grew up eating pasta almost everyday, we think our Mom enjoyed creating various pasta dishes just to get us to eat our veggies! But, we found out these dishes, do in fact exit.

Delicious caramelized zucchini, onions and capers until they are soft and tender, then gently tossed with your favorite spaghetti or linguini with extra zucchini on top. Add some percorino romano grated cheese on top and Mmm...so good.  It takes about 20 minutes to make, from your stove to your table!  Enjoy!

Linguini Pasta with Zucchini

• 1 lb. of Linguini Pasta
• 1/4 cup extra virgin olive oil
• 2 garlic cloves,  thinly sliced
• 2 yellow onions, diced
• 4  (7 inches) fresh zucchini, chopped
• 1 Tbsp. capers
• 1 Tbsp. salt
• 1/8 tsp. crushed red pepper
• 1 cup Percorino Romano cheese - grated

On high heat, bring a large pot filled with water to boil. Add some salt to the water.
In a large non stick skillet, on low- medium heat, add the olive oil, diced onions and garlic.
Saute` for a few minutes until the onions have softened.
Add the salt, capers, crushed red pepper and the zucchini.

Cook until zucchini is softened.
In the meantime, add the linguine to the boiling water and follow the directions on the package, or until al dente.  Reserve 1/4 cup of water. Drain the pasta in a colander. 
Place the pasta back into the pot. Add the 1/4 cup of water,  and two-thirds of the zucchini mixture. Turn on heat again. Stir for 1-2 minutes on low heat. Turn off the heat.
Make individual dishes,  add some percorino romano cheese on top.
Serve immediately.

Serves 4-6

Spinach with Garlic and Olive Oil

Spinach is by far our favorite green vegetable ever!  It has been popular ever since we can remember,  actually since Popeye put it at the top of the list!  A super food for promoting good health for everyone and popularly known for a great source of Vitamins A, C, K, folic acid and iron! Fresh spinach sauteed with garlic and olive oil is so simple and yet,  so delicious!

We like to incorporate spinach in many recipes as often as possible.  We love spinach simply because it is so versatile!  Cooked or raw,  can be eaten alone, add to salads, soups, casseroles, and even dips.   It is definitely  good for you!  So eat up another healthy green everyone!

 

Spinach with Garlic and Olive Oil

• 2  packages ( 90z) fresh baby spinach
• 6 - 8 garlic cloves
• 3  Tbsp. olive oil
• 1  Tbsp. of butter
• 1/8  tsp. crushed red pepper
• 1/2  tsp. salt

Rinse spinach and set aside.

In a medium pot, heat olive oil and butter.

Add the garlic cloves and crushed red pepper.

Sautee for a few minutes, or until golden brown.

Add the rinsed Baby Spinach and the salt.

Cover.  Lower the heat and simmer  for 3 minutes.

The spinach should be wilted.

Uncover, toss the spinach  and cook for 2 minutes.

Taste for salt.  Remove from heat .

Remove the garlic cloves  and Serve.

Serves 4 -5

Crispy Thin Breads made with Tomatoes, Cheese and Herbs

A basket filled with Crispy Thin Breads made with Tomatoes, Cheese and Herbs are a nice substitute instead of putting bread on the table.  Crunchy thin breads topped with herbs, tomatoes and grated Parmesan cheese, baked to a nice crispy texture everyone will enjoy.

  

"If at first you don't succeed , try and try again".... came to my mind when my idea for making a  pizza became a flop!  The other day I tried to make a pizza without any sauce or mozzarella,  not by CHOICE ! you see,  but because I didn't have any at that moment.  And since I had the pizza dough already to go....I felt compelled to bake a pizza with something I could  find. 

So as I attempted to make the pizza, I screwed up somewhere - almost burning the whole thing..... But something interesting happened.  I made these tasty thin breads.  It was purely an accident, BUT a very good one.... 

Serve these with some good wine and assorted soft cheeses, and you have a very nice appetizer!

 Crispy Thin Breads made with Tomatoes, Cheese and Herbs

• 1 pizza dough
• 1/2 cup  parmigiana grated cheese
• 1 Tbsp. of Herbs de Provence ( Victoria Taylors Seasonings)
•  3 -4 Tbsp. extra virgin olive oil
• 1 package of cherry tomatoes - cut in halves
• cooking spray

Place the Pizza Dough in a bowl  and cover tightly with plastic wrap.

Leave  it on your counter to rise for a few hours.

Using your hands or a rolling pin,  work with the dough and shape it  into a rectangular shape.  Place it onto a baking sheet or a pizza pan sprayed with cooking oil.

Scatter the herbs over the dough.  Top with the tomatoes.
Sprinkle with grated cheese.
Drizzle the olive oil evenly over the pizza.
Bake at 450 degrees for 15 - 20 minutes or more ( depending on your oven).
Remove from oven. Slice into 2"x 4" size slices.  Serve.

Yields 20-25

Strawberry, Banana and Yogurt Protein Smoothie

Try making a refreshing treat with your kids as a nutritious way to welcome your summer mornings!  Fresh Strawberry, Banana and Yogurt Protein Smoothies are a delicious way to start your day with a boost of vitamins and protein in just one glass!  Super quick and easy to make smoothie that are low fat and low in calories! 

As kids, we remembered mom making us milk shakes for breakfast before we ran out for school.  She called them her "instant breakfast."  We had NO idea what she put in them at the time, except that they were refreshing and fast to drink!  And besides, we thought they were just plain milk shakes. Who knew!

Nowadays, it's smoothies that taste like her healthy milk shake, using fresh fruit, a little yogurt, and a protein powder blended into a great tasting drink that is good for you!  Try serving the kids a smoothie as part of their morning breakfast.   

Try making yours with your favorite fruits and yogurts.

Also, try our recipe for Mixed Berries Protein Smoothie as well! Enjoy! 

 Strawberry, Banana and Yogurt Protein Smoothie 

• 1  Banana, medium or large size
• 3 - 4   fresh Strawberries
• 1 + 1/2 scoops Protein Powder ( Spiru-tein, vanilla) 
• 1/2 cup low-fat vanilla yogurt
• 8 oz. of bottled water
• 2 handful of ice cubes

Rinse strawberries and remove the green tops.

Using a blender, add all the ingredients and blend for 30 seconds.  Pour into glasses.

Serve immedately.

Yields 2 smoothies

Pasta with Chicken, Peas, Mushrooms and Sun Dried Tomatoes

Pasta with chicken, peas, mushrooms and sun dried tomatoes sauteed in a light creamy sauce is Mmm, Mmm GOOD!   A savory creamy pasta dish that is so easy,  we guarantee you and your family will LOVE!  

Serve with a fine ruby fruity red wine like Monte Maria Sangiovese, or a fine Chianti Reserva  and a side salad and you have one fabulous meal! So simple and delicious, you 'll make this pasta dish during all seasons.  Heat up the left overs the very next day for lunch is even better!  Yum!

Trust our Mom .... she really knows how to whip up fabulous dishes.   Enjoy!

Pasta, Chicken, Peas, Mushrooms & Sun Dried Tomatoes

1/2 pound of Farfalle Pasta (bow ties pasta, Barilla)
4 Tbsp. Olive Oil
1 pound chicken cutlets- thinly sliced, chopped 2" long
2 Tbsp. butter
1/8  tsp. crushed red pepper flakes
2 yellow onions - chopped
1 garlic clove - sliced
1/2 cup white wine
10 oz. package frozen Baby Peas, thawed
1 +1/4  tsp. salt
5 sun dried tomatoes - chopped
2 Tbsp. fresh parsley
1/4 cup low-fat chicken stock
8 oz. package of sliced mushrooms
1/2 cup Half & Half
Optional: grated parmigiana cheese

In a large pot of water, add 1 tablespoon of salt to the water and raise the heat.
In the meantime, do the prep work for this dish.

In a large (12" /5 Qt.) round skillet. On medium heat. 
Heat olive oil and butter together until butter is melted.
Add the chopped onions,  garlic slices and crushed red pepper. Saute until onions are soften.
Add the chopped chicken pieces, salt and gently stir.
Cook for 3 to 5 minutes,  until ALL the chicken is well cooked.

Add the 1/2 cup of white wine.
Mix and cook until the wine has reduced (evaporated)
Add the baby peas, sun dried tomatoes, fresh parsley, mushrooms and the chicken stock.
Lower the heat and simmer for a few minutes until the mushrooms and peas have cooked a little.  Turn off the heat.

In a large pot of boiling water, add the Farfalle pasta and cook according to the directions on the box, approx. 7- 9 minutes, until the pasta is al dente.

Using a large ladle with holes .
Slowly take the pasta from the water and add to the skillet with chicken and vegetables.

Turn on the heat once again under the skillet. 
Add the half & half and simmer on low heat. Stir the entire mixture well.  Taste for salt.
Add some grated cheese on top and serve immediately.

Serves 6