Risotto de Coliflor

AtkinsMuy rico Gaby le añadió azafrán y yo palillo

Cauliflower Risotto

INGREDIENTS

2 cups Cauliflower

1 tbsp Extra Virgin Olive Oil

1 tbsp chopped Shallots

1/2 cup Bouillon Vegetable Broth

2 tbsps Heavy Cream

2 tbsps Parsley

1/2 cup Parmesan Cheese (Grated)

DIRECTIONS

Pulse cauliflower florets in a food processor until they are the size of grains of rice.

In a skillet over medium heat cook shallots in the olive oil until tender.

Add cauliflower and toss to coat; add vegetable stock and cook until tender, about 10 minutes.

Add cream, chopped parsley and cheese.

Season with salt and freshly ground black pepper to taste.

Sopa carita Feliz 

Se llama así x mis hijas q les dibujaba una carita Feliz con el yogurt 😊

Se sirve fria o caliente 

1/2T Zanahoria trozada

1T cebolla trozada

2T beterraga trozada

1CH mantequilla 

1 CH vinagre blanco

Hervir la zanahiria beterraga y cebolla x 20min

Añadir mantequilla vinagre y hervir x 15 más 

Servir caliente o frío al servir Añadir  1 CH yogurt y/o pepino picado

Coliflor al horno

INGREDIENTS

1/3 cup olive oil

1 teaspoon sesame oil

3/4 tablespoon soy sauce

1 tablespoon rice vinegar

2 tablespoons store-bought or Homemade Sriracha, or to taste

1 head cauliflower (about 2 pounds), cut into 3/4″ florets

Minced cilantro, for garnish

Horno 400 x 30 min o al gusto yo le pongo ajo zattar o curry mmmm
Sigue leyendo

Ensalada Tibia de lentejas con salmon y Tzatziki

Imagen
Ingredients

Nonfat Tzatziki

Olive oil, for sauteing

Four 6-ounce salmon fillets, skin on

Kosher salt and freshly ground black pepper

Extra-virgin olive oil, for finishing

Nonfat Tzatziki, recipe follows

Warm Lentils with Mustard Vinaigrette, recipe follows

 

Directions

Coat a large saute pan with olive oil and bring to a high heat. Coat the
bottom of another smaller saute pan with olive oil.

Sprinkle the fish with salt and pepper on both sides. When the large saute
pan is screaming hot but not quite smoking, lay the fish fillets in the pan
skin-side down. Place the small saute pan directly on top of the fillets;
this applies gentle pressure to the fish and forces the skin to have contact
with the pan and will create crispy skin. Cook the fish for 2 to 3 minutes,
and then remove the top pan. Shake the pan a little to unstick the fish. Use
a fish spatula to flip the fillets, and cook for 2 more minutes on the other
side. For thicker cuts or more well-done fillets, place the fish on a baking
sheet skin-side up and pop in a preheated 400 degree F oven for 2 or 3
minutes. Finish with a drizzle of extra-virgin olive oil.

Serve with the Nonfat Tzatziki, Warm Lentils with Mustard Vinaigrette and
Kale and Pine Nut Salad.

 

Ingredients

Nonfat Tzatziki:

1/2 English cucumber

Kosher salt

2 cups plain nonfat Greek yogurt

1 tablespoon white wine vinegar

2 cloves garlic, smashed and finely chopped

2 sprigs fresh mint, leaves cut into chiffonade

1 small bunch fresh dill, finely chopped

Freshly ground black pepper

Directions

Grate the cucumber and place it in a fine strainer over a bowl. Salt the
cucumber and allow it to drain until most of the juices come out,
approximately 10 minutes. Squeeze out the last bit of juices and transfer to
paper towels to pat dry.

In a medium bowl, combine the cucumber, yogurt, white wine vinegar, garlic,
mint and dill. Refrigerate to allow the flavors to meld, at least 1 hour.
Season with salt and pepper before serving. Yield: 2 cups

Ingredients

Warm Lentils with Mustard Vinaigrette:

1 1/2 cups black lentils

2 bay leaves

2 cloves garlic, smashed

1 stalk celery

1 small bundle fresh thyme

1/2 carrot, peeled

1/2 fennel bulb

1/2 red onion, peeled, root end left on

Kosher salt

Directions

For the lentils: In a large saucepan, combine the lentils, bay leaves,
garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt.
Add water to the pan until it covers the ingredients by about 2 inches.
Bring the water to a boil over medium heat, and then reduce the heat to a
simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup
of the lentil-cooking water and reserve. Remove all the vegetables and
aromatics from the lentils and discard. Drain the lentils.

For the warm salad: Heat a large saute pan with enough olive oil to coat the
pan. Add the diced carrots, fennel and onions and sweat the vegetables about
5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils,
red wine vinegar and mustard. Pour in a couple tablespoons of the reserved
cooking liquid and cook down for a couple minutes. Season with salt and
garnish with chopped parsley and fennel fronds.

Ingredients

Warm Salad:

Olive oil, for sauteing

1/2 carrot, finely diced

1/2 fennel bulb, finely diced, plus fennel fronds, for garnish

1/2 onion, finely diced

1 clove garlic, smashed

1/2 cup red wine vinegar

3 tablespoons whole-grain mustard

Kosher salt

1 tablespoon chopped fresh parsley

 

 

 

Ensalada de encurtidos

Hola familia! Les mando esta receta de otro blog- porque no tengo mucho tiempo. Para las amantes de encurtidos este receta se ve buenaza. Si no tienen lentejas negras (que son tan ricas) solo usen las verdes. Creo que tambien puedan usar mitad vinagre mitad limon, y en vez de juniper berries usen clavos!

besos!

Quick Pickled Vegetables over Herb-y Black Lentils from Happy Yolks

  • 1 bunch tricolor radishes, quartered
  • 1 cup pearl onions, halved
  • 1 lb. baby carrots
  • 2 cups cauliflower, broken into small pieces
  • 1 bulb fennel, sliced
  • 2 shallots, shaved
  • 4 florets belgian endive, halved
  • ——
  • 4 cups white wine vinegar (or red wine, or rice)
  • 4 cups water
  • 1/4 cup mustard seeds
  • 2 tbsp juniper berries
  • 1/2 cup sugar
  • 2 tbsp salt
  • ——

To make the pickling liquid: Place water and vinegar in medium pot along with sugar, juniper berries, salt, and mustard seeds. Bring to a simmer over medium-low heat, stirring occasionally to dissolve sugar and salt. Place cleaned and prepped raw vegetables into the liquid and submerge. Cover and let cool to room temperature, place in refrigerator for 1 hour. Extra vegetables can be kept for up to two months. They make for great accouterments in a Bloody Mary!

For the Lentil Salad…

  • 4 cups cooked black lentils (about 1 pound, dry)
  • 1 cup watercress leaves
  • 1 cup parsley leaves
  • 1 cup celery leaves
  • 1/2 cup mint leaves
  • 1/4 cup minced chives
  • 2 lemons, juiced
  • 1/4 cup olive oil
  • salt/pepper to taste

Cook lentils until al dente, about 30 minutes. Strain, rinse, and set aside. Mix with olive oil, lemon juice, and greens. Serve as a bed to the pickled vegetables. Dress with chives, serve cool, but not cold. Makes great leftovers for weekday lunches. Served mine today with lemon avocado aioli.

Espaguetti Squash Lasagna (receta de Gaby)

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Lasagña de “espagueti squash”

Receta para 2 personasLasagña de “espagueti squash”

Receta para 2 personas

1 espagueti squash
2 tazas de salsa de tomate marinara ( o cualquier salsa de tomate, con o sin carne)
1/2 taza de queso ricotta
1/2 taza de queso ” cottage”
1/2 taza de queso mozarella rallado o en ruedas ( depende de la mozarella)
1/4 de taza de queso parmesano
2 cucharadas de albahaca fresca picada
1 cucharada de oregano fresco picado

Calentar horno a 375 F.
Hay 2 métodos para cocer el espagueti squash:
Método 1- partirlo por la mitad, quitarle las semillas colocarlos boca abajo en una bandeja engrasada y hornear por unos 40 mins, hasta que este blando al tocar. ( un poquito dorado)
Método 2- colocar el squash entero en una bandeja y hornear por unos 50 mins. hasta que este suave al tocar y ligeramente dorado por fuera. Partir por la mitad y quitar las semillas.

( yo encuentro el método #2 mas fácil, ya que partir el squash crudo es muy difícil por lo duro que es. También se puede cocinar en el microondas pero ese método no lo incluyo porque Lisi lo odia..:))

Mientras se cocina el squash, mezclar los quesos ricotta, cottage, albahaca y orégano. Sal-pimentar al gusto del chef.

Rellanar las mitades del squash con la mezcla de quesos. Agregar encima salsa de tomate. Encima del la salsa colocar el queso mozarella y ultimo el parmesano. ( ojo: No rebalsar las mitades con el relleno!)

Gratinar por unos 5 a 10 mins ( depende de tu horno) hasta que este doradito. Servir imediatamente.

Esta receta es una adaptación de una receta de Pinterest.

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