Vegeterian

Cauliflower stuffed shells pea green sauce

1 whole cauliflower 

1 tbsp chopped onion

2 garlic clove

1 tbsp butter

Salt and pepper to taste

1-2 tbsp Mascarpone cheese or light cream cheese

1 cup Peas and carrots

16 oz jumbo Shells

Dash nutmeg

Sauce

1 1/2 cup sweet peas

1/2 cup chicken broth

2 small garlic clove

1 tbsp dice red onion

3 tbsp heavy cream

Pinch salt

1/4 tsp freshly ground black pepper

Salt and pepper to taste

Instruction: 

Pasta

Fill a large pot with water. Allow 4 qts. of water for every 1 lb. of pasta. Pasta shells expand a fair amount -- 1 cup of dry pasta is equal to 2 cups when cooked -- so leave room in the pot to keep them from sticking together or boiling over.

Set the timer for the time recommended on the pasta shell package. Pasta shells generally take between 9 and 14 minutes to cook, do not overcooked, drain and set aside.

Cauliflower

1. Bring a large pot of salted water to a boil. Cut cauliflower into florets then add to boiling water and cook 8 to 10 minutes or until fork tender. 
2. Drain cauliflower then throw back into the hot pot (off the heat) and cover with lid. Let stand 2 to 3 minutes.

Mash Cauliflower

1. Add the mascarpone or cream cheese, a pinch of salt and freshly ground black pepper to the cauliflower. Then, use a food processor to mash the cauliflower. Then fold in the butter and peas and carrots. Finish with a pinch of nutmeg.(If you have whole nutmeg, just grate a little over the cauliflower using a microplane). Stuffed each shell with cauliflower mixture.

Sauce

In a large saucepan combine peas, chicken broth, onion and garlic. Bring to a boil, then simmer for 3-5 minutes. When cool place broth with vegetables in a blender and blend till creamy, fold in the heavy cream until well combine. Serve stuffed cauliflower shells over the peas sauce.

Cooks tip: make sure the pasta shells does not over cooked, to keep the carbs low.

For diabetics serve with a broccoli cream sauce. Can be served with fish or chicken breast or leave it as a meatless dinner. Delicioso....⭐️⭐️⭐️⭐️⭐️

We teach cooking classes for simple everyday gourmet dinners

Come check us out, classes are from September to June.

E-Mail toh123toh@aol.com

Meatless Wednesday

Vegetable ragu with potato and 4 cheese pierogies

   

Mint blueberry cucumber salad

1/2 cucumber-slice

1/3 cup blueberry

1/2 cup slice onion

6 sprig mint leaf Julienne

Salt and pepper to taste

1/2 lemon juice

2 tbsp red wine vinegar

3 tbsp olive oil

Romain lettuce 

Direction: slice cucumbers, and onions, and place in a bowl, add Julienne mint to salad. Sprinkle with  salt and freshly ground black pepper, then combine vinegar, lemon juice, and oil, Whisk together and add to salad. Let sit for about I hour in refrigerator, then add blueberries and gently mix. On a plate place romain lettuce leaves and pour cucumber salad on lettuce. Delicious and refreshing. 

Tip: low carb, low glycemic index, and great for type one diabetics

We teach cooking classes for simple everyday gourmet dinners

Come check us out, classes are every month

Toh123toh@aol.com

Meatless Wednesday

Vegetable grill cheese sandwich

2 slice sourdough bread

2 slice Monterey Jack cheese 

3 mushroom

1/2 cup red peppers

1 forzen eggplant cutlets

1/4 cup slice onions

Handful bean sprout

Handful baby mix salad

1/2 tsp mayonnaise

2 slice ripe fry plantain

Salt and pepper to taste

Directions: 

1-  in a small sauce pan sauté  mushroom, peppers, onion, salt and pepper till tender not over cooked  and set aside in a bowl.

2- in same sauce pan fry eggplant cutlets till brown, remove and set on a plate with paper towel to drain, set aside.

3- asemble bread with one slice cheese, sauté vegetables, baby mix salad, bean sprout, eggplant, and finish with cheese, cover with 2nd slice of  bread and spread mayonnaise on top, place on grill pan for about five minutes on each side. Then top with fried plantain. (Optional)

Served with a good bowl of soup, and a small fruit bowl ( Apple, strawberries, blueberries) low carb, low glycimic index.

We teach cooking classes for simple everyday gourmet dinners

Come check us out, classes are every month

Call us to register (661) 575-5171 

Meatless Wednesday

Potato -Tomato Galette

-Potato-Tomato Galette

• 1 stick butter
• 1 tsp Sofrito 
• 4  Russet potatoes (peeled and slice)
• Kosher salt
• 1/2 cup  cortina cheese or Parmigiano-Reggiano (freshly grated)
• 2 tomatoes slice
• Directions:
• For the Potato Galette: Place butter and recao in a medium non-stick sautee pan over medium heat. Let the butter melt and the recao slightly crisp. When the foam from the butter subsides, pour the recao-butter into a large bowl. Remove pan from the heat but keep on the stovetop.
• Using a mandolin, slice the potatoes paper-thin. Place them in the large bowl and toss to coat with the recao-butter.
• Begin arranging the potatoes around the edge of the pan, overlapping the slices.next  Arrange slice tomatoes on top, Continue to fill center of pan with more overlapping slices until the entire pan is covered. Scatter a few of the recao leaves on top of the potatoes. Season potatoes with salt  and sprinkle with half of the Colima cheese or  Parmigiano-Reggiano. Repeat process of the potato layer. Season with salt and sprinkle with the rest of the Parmigiano-Reggiano. Top with the last layer of potatoes. Turn the heat to medium and let the galette cook until golden brown. Place in the oven to bake until golden brown on top and cooked all the way through, about 10-15 minutes. Bake at 425 recao recipe to follow.
• Recao : 1 bunch parsley and 1 bunch cilantro chopped and combine.
• Serve one slice galette with a bowl of lentil soap or a salad. There you have it meatless Wednesday.

Benefits of oranges

Fresh oranges are delicious, it's very versatile , we can use it for our skin, cooking. Drinks, and desserts..... In my country (Panama) when I was growing up I enjoyed it frozen,it was very refreshing. The way my grandmother prepared it was that she will peel the oranges and then put it in the freezer for our snack when we got home from school.