Here are some of my fave recipes this week.
Cauliflower Fritters
c/o Skinny Taste
- 4 cups steamed cauliflower (roughly chopped)
- 2 cloves garlic, crushed
- 1 cup whole wheat flour
- 2 eggs
- 1/2 cup Pecorino Romano
- 1/4 cup parsley, finely chopped
- 1/4 cup hot water
- salt and pepper
- 1/4 cup olive oil
Directions
In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan.Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.
Makes 24 fritters.
Tomato Artichoke Ravioli
c/o Stephanie Cooks
1 package ravioli
1 tbsp. butter
1 clove garlic
1 cup chicken broth
Salt
Pepper
Onion powder
1 tomato, seeded and chopped
10 frozen artichoke hearts, diced small
1/2 cup parmesan cheese, additional for serving
Directions
1- In a small saucepan melt the butter. Add the garlic, stirring until fragrant. Meanwhile, in a seperate pot cook the ravioli according to packaging directions.
2- Add the chicken broth to the garlic and bring the heat up to high, allowing it to come to a boil. Season with salt/pepper/onion powder.
3- Add the chopped tomato and artichoke hearts, stirring regularly.
4- Once the ravioli are done, add the parmesan cheese and stir well.
5- Toss the ravioli and sauce together, serve with additional cheese if desired.
Orange Blackberry Muffins
c/o Kitchen Bellicious
1 tsp baking soda
2 tsp baking powder
3/4 cup buttermilk
2 eggs
2 cups flour
1/2 cup sugar
1/2 tsp salt
1 stick unsalted butter, melted
1 pint blackberries, roughly chopped
zest and juice of 1 orange
2 TBSP honey
Directions
1. Preheat the oven to 400 degrees and grease your muffin tin molds or use paper muffins cups. The size of your muffin tin is up to you but this recipe makes 12 extra large muffins or 24 regular size muffins.
2. Whisk all the wet ingredients together. Set aside. In a separate bowl, mix together the sugar and orange zest. Add in the remaining dry ingredients and stir to combine. Pour the liquid ingredients into the dry, slowly in batches, until the batter is thoroughly mixed. Add in the blackberries and pour the batter into the muffin molds.
3. Bake in the oven at 400 degrees for approximately 20-25 minutes. Once done, sprinkle the tops with the turbinado sugar and allow to cool before removing each muffin.
