Cheesy Cauliflower Toasts Yield: 6 to 8 servingsINGREDIENTS:
Step 1: Heat the oven to 400 degrees. Cut the cauliflower into ½-inch clusters. Transfer to a sheet pan and toss with the oil, red-pepper flakes, 1 teaspoon salt and ½ teaspoon pepper. Spread florets out into a single layer and roast, stirring every 10 minutes, until tender and browned in spots, 25 to 30 minutes. Step 2: Meanwhile, stir ricotta or mascarpone in a large bowl until smooth and fluffy. Mix in Gruyère, nutmeg, 1 teaspoon salt and ½ teaspoon pepper and set aside. In a toaster, toast the bread until golden. Step 3: When cauliflower is done, remove from the sheet pan and set aside to cool. Line the pan with foil and reduce the oven to 375 degrees. Step 4: Arrange the toasts on the lined sheet pan. Stir the cauliflower into the ricotta mixture, then divide among the toasts, spreading to the edges. Dust with Parmesan and paprika. (Recipe can be made up to this point and held at room temperature for up to 2 hours.) Step 5 Bake until toast edges and topping are browned, 10 to 15 minutes. (If desired, broil 2 to 3 minutes to brown and melt the top.) Let cool slightly. Sprinkle with herbs, if using, then cut into halves or quarters and serve immediately. 
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 Roasting vegetables to go with a main dish is a super easy way to add a healthy side to any dinner, or to add to some pasta. I love to roast a whole bag of the multi colored carrots, or some onions and butternut squash, or even just throw a bunch of vegetables from the fridge together for a medley. But broccoli is the easiest, and the most frequent one we make. Well, those and Brussels sprouts. You can always add some more flavor to these with some whole garlic cloves, or a little grated parmesan, or with a little spice like an Elote mix. It's fun to mix it up. Enjoy! Roasted Broccoli
INGREDIENTS: 1 - 1 1/2 lbs of broccoli crowns/florets, trimmed into 1 inch pieces 1/4 Cup Olive Oil Salt and pepper to taste 2-3 cloves of garlic , minced Optional: juice of 1/2 lemon for serving PREPARATION: 1. Preheat the oven to 425 degrees. 2. Line a baking sheet with parchment paper. 3. Place the trimmed broccoli on the parchment paper, drizzle with the olive oil and sprinkle with salt and pepper. Use your hand to mix and make sure the broccoli is all well-coated. 4. Bake in a single layer for 15 minutes. It should be lightly browned when it is done. 5. Add garlic, mix, and roast for 2 more minutes. 6. Remove from oven and drizzle with the lemon juice, and serve.  I am always trying to make sure my family is eating healthy. And while the pre-packaged bags of 90 second rice make busy weeknights easier, I worry about the preservatives and plastics involved, especially as the plastic bag gets heated in the microwave. So when I saw this on instagram, I thought I'd give it a try. And it works so well that I'll never go back to the microwave bags. And you know what the bonus is? Making your rice this way is even better for you! Freezing cooked rice lowers its glycemic index (GI). Studies have shown it can reduce its GI by up to 10 points, This happens because of a process called retrogradation, where some of the starch in the rice converts to a more resistant form than is digested more slowly. Easier and healthier all around! Tip: A the beginning of each month, I'll make a rice cooker full of rice just for freezing. I let the rice cool for about 15 minutes before I make my frozen rice packages. To freeze the rice: 1. I use the rice paddle to place a baseball size amount of rice (about 1 cup) onto a piece of plastic wrap. 2. Form the rice into a round shape. 3. Wrap tightly. 4. Repeat with the remaining rice. (My rice cooker is on the small size and makes enought for 6 rice balls at a time.) 5. Freeze for 12 hours or until firm. It will keep for 1 month. To reheat the frozen rice: 1. Remove the plastic wrap. 2. Place frozen rice in a microwave safe bowl. Cover with a wet paper towel. 3. Microwave on high for 1 1/2 to 2 minutes until thoroughly heated. |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
March 2025
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