Tag: Cut

Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

by Pam on May 5, 2014

I can’t believe it – I finally roasted cauliflower. I have to thank my dear friend Currié who had us over for dinner last week. She served us roasted cauliflower, which is a vegetable my husband has never liked, and he actually really enjoyed it! I decided to roast it this week with some olive oil, salt, pepper, crushed red pepper flakes, fresh parsley, fresh thyme, and minced garlic then tossed it with grated Parmesan and lemon juice. The cauliflower was tender and so flavorful! We loved it. Thanks Currié!!

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Cut the cauliflower into small same sized florets. Place the florets on the baking sheet then drizzle with olive oil, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to coat evenly. Place into the oven and roast for 10 minutes. Remove and flip with a spatula. Return to the oven for an additional 5 minutes then remove and toss with the fresh parsley, fresh thyme, and minced garlic; toss to coat evenly. Return to the oven for 5 minutes. Remove from the oven and drizzle with the lemon juice and grated parmesan. Toss to coat evenly then pour into a serving bowl. Serve immediately. Enjoy.

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Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Ingredients:

1/2 head of cauliflower, cut into same sized florets
1 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
Crushed red pepper flakes, to taste
2 tsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 clove of garlic, minced
1-2 tbsp fresh Parmesan, grated
Juice from half a lemon

Directions:

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Cut the cauliflower into small same sized florets. Place the florets on the baking sheet then drizzle with olive oil, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to coat evenly. Place into the oven and roast for 10 minutes. Remove and flip with a spatula. Return to the oven for an additional 5 minutes then remove and toss with the fresh parsley, fresh thyme, and minced garlic; toss to coat evenly. Return to the oven for 5 minutes. Remove from the oven and drizzle with the lemon juice and grated parmesan. Toss to coat evenly then pour into a serving bowl. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking
Inspired by Currié Reese

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Lemon and Dill Panko Crusted Fish Sticks

by Pam on July 18, 2013

My kids have been loving fish lately so I’ve been trying to come up with fun and different recipes to keep them interested in eating it. I decided to try my hand at making homemade fish sticks. For the coating I combined some plain panko with lemon zest, fresh dill, garlic powder, sea salt, and freshly cracked pepper. I baked them at a high heat for a short time and they turned out crispy on the outside and tender and flaky on the inside. I served these fish sticks with the Creamy Cucumber Dill Sauce^[1] and Spicy Mango Coleslaw^[2] for a healthy and delicious dinner. My son gobbled up a bunch of these fish sticks and loved them without the sauce. My husband and I also really enjoyed them and thought they tasted great with the sauce. My daughter, peeled off the panko coating, but loved the fish with the sauce. It’s a great day when the entire family likes what I make for dinner!

Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.

Place the flour on a shallow plate. Combine the milk and egg together in a small bowl; whisk until well combined. Place the panko on a shallow plate and add the lemon zest, fresh dill, sea salt and freshly cracked pepper, to taste; mix together until well combined.

Cut the fish into strips. Coat each piece of the fish in the flour then dip into the egg mixture followed by the panko crumbs. Place the coated fish on the baking sheet. Repeat with the remaining fish. Spray all the fish with a bit of olive oil cooking spray.

Place into the oven and bake for 10 minutes or until the fish is cooked through and flakey. Turn the oven to broil then cook, watching very carefully so they don’t burn, for a few minutes to get golden brown on top. Serve with the cucumber dill sauce on the side, if desired, along with lemon wedges. Enjoy.

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Lemon and Dill Panko Crusted Fish Sticks

Yield: 4

Prep Time: 10 min.

Cook Time: 12 min.

Ingredients:

2-3 tbsp flour
2 tbsp milk
1 egg
1 cup of plain panko crumbs
Zest from 1 lemon
1 tbsp fresh dill, chopped finely
Garlic powder, to taste
Sea salt and freshly cracked pepper, to taste
1 lb of fish (such as cod, halibut, tilapia), cut into strips
Cooking spray

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.

Place the flour on a shallow plate. Combine the milk and egg together in a small bowl; whisk until well combined. Place the panko on a shallow plate and add the lemon zest, fresh dill, sea salt and freshly cracked pepper, to taste; mix together until well combined.

Cut the fish into strips. Coat each piece of the fish in the flour then dip into the egg mixture followed by the panko crumbs. Place the coated fish on the baking sheet. Repeat with the remaining fish. Spray all the fish with a bit of olive oil cooking spray.

Place into the oven and bake for 10 minutes or until the fish is cooked through and flakey. Turn the oven to broil then cook, watching very carefully so they don’t burn, for a few minutes to get golden brown on top. Serve with the cucumber dill sauce on the side, if desired, along with lemon wedges. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Creamy Cucumber Dill Sauce (www.gordon-ramsay-recipe.com)
^{^} Spicy Mango Coleslaw (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Guacamole Deviled Eggs

If you’re looking for a healthy snack of appetizer for St Patrick’s Day, these green deviled eggs are the perfect solution.

My mom adds hard boiled eggs to her guacamole, so I thought why not add guacamole to hard boiled eggs? The results were lovely, and since I was testing them out for the blog, I actually enjoyed them for lunch.

These are a fun, “clean” snack or appetizer, not just as a green food for St Patrick’s day, but for anytime of the year. Loaded with a good dose of healthy fats and perfect for any dietary restriction – vegetarian, gluten-free, weight watchers, low-carb, paleo, and more!

Guacamole Deviled Eggs
www.gordon-ramsay-recipe.com
Servings: 12 • Size: 1 piece • Old Points: 1 • Weight Watchers Points+: 1
Calories: 44 • Fat: 3 g • Protein: 3 g • Carb: 2 g • Fiber: 1 g • Sugar: 0.2 g
Sodium: 30 mg (without salt)

Ingredients:

6 large eggs, hard boiled (recipe here^[1])
1 medium haas avocado
2-3 tsp fresh lime juice
1 tsp red onion, minced
1 tbsp minced jalapeno
1 tbsp fresh cilantro, chopped
kosher salt and fresh ground pepper, to taste
1 tbsp diced tomato
pinch chile powder (for garnish)

Directions:

Peel the cooled hard boiled eggs.

Cut the eggs in half horizontally, and set the yolks aside.

In a bowl, mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.

Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.

References

^{^} recipe here (www.gordon-ramsay-recipe.com)