Harissa stuffed mushrooms

From thechew.com

CAUTION >>> HOT HOT HOT


INGREDIENTS:

1 teaspoon Harissa Spice Mix
1/2 cup Cream Cheese (softened)
2 pounds Cremini Mushrooms (cleaned; stems removed)
1/2 cup Panko Breadcrumbs
Olive Oil


DIRECTIONS:

Preheat oven 350°F. Place a wire rack inside a baking sheet.

Place the Mushrooms, stem side down, on the baking sheet. Bake for 10 minutes to allow Mushrooms to release excess moisture. Remove and allow to cool to room temperature.

While the Mushrooms are baking, blend together the Harissa spice mix and cream cheese to form a paste. Transfer the mix to a piping bag or zip top bag.

Flip the Mushrooms over to reveal the cavity. Fill the Mushrooms with Cream Cheese mixture.

Stir together the Panko & some Olive Oil; just to lightly coat. Sprinkle the mixture over the filled Mushrooms.

Bake for 10-15 minutes until Panko is golden. (mine could've used more browning)

Remove and allow to cool slightly before serving.

Roasted Rosemary Carrots

From Janet Wages

These can be done with regular carrots cut into sticks, way faster with baby carrots.

INGREDIENTS

1 bag (16oz) peeled baby carrots
1 ts dry Rosemary
Olive oil
Salt
Pepper
1 Lemon

DIRECTIONS

Preheat oaven at 450 degres
Toss all the ingredients in a bowl and spread evenly on a baking sheet.
Roast for 35 min aprox until carrots are soft.
Squeeze the juice of 1 lemon right before serving

Roasted Cauliflower w/ Lemon caper vinaigrette

I have to start saying I'm not a fan of cauliflower but made this way or as skinny mashed, I love it!

From thechew.com

INGREDIENTS

For the Cauliflower:
1 head Cauliflower
1/4 cup Olive Oil
Salt and Pepper
Lemon Caper Vinaigrette (see recipe below)

For the Lemon Caper Vinaigrette:
1 cup Olive Oil
1/3 cup Capers (chopped)
1/2 bunch Parsley (chopped)
1/2 cup Lemon Juice
1 tablespoon Lemon zest
1 teaspoon Dijon Mustard
Salt and Pepper

DIRECTIONS:

For the Cauliflower: Drizzle cauliflower with olive oil and season with salt and pepper. Roasting a whole head of cauliflower makes for a great presentation. Roast in a 350 degree oven until golden and tender, approximately 35 to 45 minutes. Drizzle with vinaigrette.

For the Lemon Caper Vinaigrette: Whisk all ingredients together. Remember to zest lemons before juicing them. Season to taste. 

Serve this dish as a side or a vegetarian entree.

Asparagus with Hollandaise Sauce

From EATZ with my tweaks in ( ) because of availability in my kitchen

INGREDIENTS for the sauce

 1 small shallot (1/4 yellow onion)
4 whole black peppercorns
3 fluid ounces white wine
1 fluid ounce white wine vinegar (Apple cider vinegar)
3 egg yolks
1 teaspoon fresh lemon juice
8-12 ounces clarified butter
Cayenne pepper as needed (white pepper + paprika)
salt s needed

DIRECTIONS for the sauce

In a small saucepan, combine the shallots, peppercorns, wine and vinegar. Reduce over low heat to about 1 tablespoon. Strain the reduction.
In a stainless steal bowl, add the egg yolks and shallot reduction. Using a whisk, whip the mixture until "ribbon stage" (it will look pa;e yellow and slightly thick). Whisk over a "bain-marie" until the mixture has just thickened. Do not scramble the eggs, control heat by removing and returning bowl from "bain-marie". Slowly drizzle in the lukewarm clarified butter 1 ounce at a time. When consistency has reached a velvety smooth texture, add lemon juice. Season with a bit of cayenne pepper and salt and serve immediately, sauce keeps thickening and does not look as nice ;-)

DIRECTIONS for the asparagus

Put asparagus in boiling water for about 12-16 min depending on size and thickness and transfer to iced water for a minute or so. Drain water and serve.

Delicious skinny mashed "potatoes" (cauliflower)

Not a fan of cauliflower but this is AMAZING!

From: delightedmomma.com

INGREDIENTS

1 head of cauliflower
1 tablespoon of cream cheese (& 1 tablespoon of butter)
1/4 cup grated Parmesan cheese
1/2 teaspoon of minced garlic
salt & pepper
Chives for garnish

DIRECTIONS

Wash and cut cauliflower into small pieces. Boil in a pot of water for about 10-15 minutes or until soft and cooked.
Drain and dry using paper towels. Immediately place in food processor or blender (I used an immersion blender). You do not want the cauliflower to cool.
Puree the cauliflower with the cream cheese, Parmesan cheese, garlic, salt and pepper.
Sprinkle the top with chives and a few dashes of pepper. Serve!