Cauliflower patties are nutritious and easy to make. You can freeze them too for another work night dinner. Use fresh or frozen cauliflower. Be creative and change the bread crumb and cheese flavors to whatever you desire.
I served them pictured with a side of natural applesauce.
Cauliflower patties
Ingredients;
1 large head fresh Cauliflower or 1LB bag/box frozen
2/3 cup sharp cheddar cheese
1 xlrg egg, beaten
1 cup plain bread crumbs
1 TSP garlic powder (not salt)
Pepper to taste
1/2 cup vegetable oil
Cauliflower patties cooking
Directions;
Wash and cut up the cauliflower into small pieces.
Steam, do not boil in water, until very soft.
In a large bowl mix together the cauliflower, bread crumbs and cheese until the mixture is mashed. Then add all the other ingredients, except the oil.
Mix thoroughly and form into 4 inch or so patties.
I use an ice cream scoop to measure so they are even in size.
Heat the oil in a large frying pan and saute the patties on each side until lightly brown. Serve warm.
The beauty of this Sausage White Bean Escarole soup is it can be also made with turkey sausage.***See below
This is a soulful soup, rich and warming. It freezes very well, so make extra.
Sausage White Bean Escarole soup
Ingredients;
1/2LB ground mild Italian pork or turkey sausage
2 TBLS olive oil
½ med onion, diced
1 carrot, diced
1 celery rib, diced
4 fresh garlic cloves chopped and mashed
Dash of red pepper flakes
Dash of salt(kosher preferred) or none
32oz low sodium chicken stock
1 can (15oz) cannellini beans, drained and rinsed
1 head escarole, washed and chopped into small pieces
1 TSP lemon juice
½ cup small pearl like pasta, uncooked
Directions;
In a stock pot big enough to fit all the ingredients, heat the oil and add the onion, carrot and celery. Sauté a few minutes until soft. Add the sausage and sauté until the pink is gone, about 5 minutes breaking the sausage up with a fork.
**Just add a 1/2 TSP Bell’s Seasoning or ground sage if you use turkey.
Add the garlic and stir for 2-3 minutes. Add the balance of ingredients except the pasta. Cover and simmer on low for 1-2 hours or in a crock pot covered for 4 hours. Add the pasta and simmer for about 30 minutes before serving.
If a crock pot is used add about 1 hour before serving.
This citrus loaf is a great summer time dessert to easily
accompany a scoop of sherbet or ice cream.
So fresh in its flavor and moist.
Citrus loaf
Ingredients;
2 cups unbleached flour
3/4 cup sugar
1/2 TSP salt
1/2 TSP baking soda
1 beaten egg
1 TBLS finely shredded orange peel
3/4 cup orange juice
1 TSP finely shredded lemon peel
2 TBLS lemon juice
2 TBLS canola oil
Directions;
Preheat oven to 350.
Mix together the flour, sugar, salt, baking soda, set aside. Mix together the balance of ingredients and add them to the flour mixture. Beat until just mixed. Pour into a greased 8x4x2 loaf pan. Bake for about 50-60 minutes until a pick comes out clean.
This Mediterranean style Pan seared fish is fast, delicious and easy to make on your stove top. I used a grouper filet. You can use grouper, Branzino or any light flavored fish with the skin left on the filet.
The Italian olives are available in most markets.
Pan seared fish
Ingredients;
1-1.5LBS fresh fish filet (Branzino or Grouper) with the skin left on.
2 TBLS extra virgin olive oil
Salt & Pepper
1/2 cup dry white wine, use one that you will drink with dinner
2-3 chopped plum-Roma tomatoes
2 TBLS fresh chopped parsley
1/2 cup Castelvetrano or Gaeta pitted olives, cut in half
1 TBLS capers
2 TBLS butter
Directions;
Sprinkle salt & pepper on the filet. In a saute pan heat the oil and sear the fish on both sides for about 5 mins. Remove the fish and set aside. Add the wine and deglaze the pan. Add the chopped tomatoes and simmer for 2-3 minutes. Add the balance of ingredients and simmer for a few more minutes. Return the fish to the saute pan for a few minutes. Lay the fish in a plate and spoon the tomato mixture over each filet.
I made this Pasta with Broccoli Rabe (Italian broccoli) but it can be made with regular broccoli. I used Casarecce shaped pasta.
Barilla has come out with several Artisan pasta shapes.
They create an interesting look in the serving platter.
If this pasta is not available you can use any short pasta like Penne or Rigatoni
Pasta with Broccoli Rabe
Ingredients;
12oz box Barilla Artisan, Casarecce pasta, cooked according to the box directions
3 TBLS butter
3 TBLS olive oil, extra virgin is preferred
1 bunch broccoli rabe or 12oz frozen bag, which I have seen at Whole Foods OR fresh lrg head of regular broccoli
2 cloves garlic, minced
3 plum tomatoes, diced or a small can of diced tomatoes
Dash of dry basil
Red crushed pepper
Romano grated cheese
Directions;
If you use fresh broccoli rabe you’ll need to trim the thick bottom stems and cut it
into 4 inch pieces, wash thoroughly and drain. Set aside.
Add the oil, butter and garlic into a saute pan with a cover large enough to fit the cooked pasta and broccoli.
Simmer for 2 minutes and add the diced tomatoes. Cook another few minutes. Add the broccoli and cover.
Simmer for about 15 minutes or until the broccoli is soft. Sprinkle in the red pepper. Cook the pasta according to the box directions and drain.
Add it into the broccoli and toss until mixed together well.
Place in a serving platter and sprinkle with the Romano cheese.
