Bent on Cooking
Mashed Cauliflower and Cheese
Recipe courtesy Rosie Bent, Bent On Cooking
Serves:
4 to 6 servings
Ingredients
- 1 large head cauliflower, finely chopped (about 2 pounds)
- 1 cup chicken stock
- 2 tablespoons garlic
- Kosher salt and freshly ground black pepper
- 1/4 cup whole milk
- 1 cup shredded sharp mozzarella cheese
- Plain Yogurt to taste
- 2 tablespoons chopped chives
Directions
Add the cauliflower to a medium-sized saucepan along with the garlic and chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with yogurt and chives.
Mini Spinach and Feta Frittatas Recipe
Recipe Courtesy of Rosie Bent, Bent On Cooking
Serves 12
approx 55 calories per serving/ serving one frittata
Prep time; 15 minutes. Cook time; 22 minutes
Ingredients:
- 4 eggs
- 1/2 cup ricotta or Greek Yogurt
- 1/2 cup sun dried tomatoes (not packed in oil), chopped
- 1/2 cup roasted red pepper (from jar), chopped
- 2 cups spinach
- 1 cup reduced fat feta, crumbled
- Salt and pepper to taste
- Cooking spray and cupcake liners
Directions:
- Preheat oven to 350°F.
- Coat one 12-hole muffin pan with cooking spray and line with papers
- In a medium bowl, beat eggs, and yogurt salt and pepper until blended. Stir in spinach, sun dried tomatoes, feta, and roasted peppers; mix well.
- Spoon about 1/4-cup egg mixture into each prepared muffin hole.
- Bake until just set, about 18 to 22 minutes. Remove the muffins and cool on rack
Left overs, what’s a gal to do? Too many pears and sweet potatoes, Perfect Gratin perfect Easter treat!
Sweet Potato
Ingredients
- 3 pound(s) medium sweet potatoes
- 2 tablespoon(s) stick butter
- 2 teaspoon(s) grated peeled ginger
- cup(s) maple or pancake syrup No-Calorie
- 1 teaspoon(s) grated lemon zest
- 1/2 teaspoon(s) salt
- 3 (1 1/4 lb) firm-ripe Anjou pears, peeled, halved, cored and sliced crosswise 1/4 in. thick
Directions
- Boil potatoes in a large pot with water to cover 20 to 25 minutes until firm-tender. Drain in a colander; let stand until cool enough to handle.
- Meanwhile, melt butter in pot. Add ginger; cook until fragrant. Remove from heat; stir in syrup, lemon zest and salt.
- Heat oven to 350°F. Grease a shallow 2 to 2 1/2-qt baking dish.
- Peel potatoes; slice 1 1/2 in. thick. Layer, alternating with pears, in baking dish (microwave-safe if reheating in microwave). Brush with half the butter mixture.
- Bake 15 minutes; brush with remaining butter mixture. Bake 15 minutes more, or until pale golden around edges. Spoon juices on bottom of dish over top.
Chef Rosie
Ph. 858 486-1451
Fax. 858 391-3055
What’s on your pizza?
Royal American Financial and the Portobello Pizza Challenge, tomorrow. BOC’s expert team will be there to guide the teams.
My money is on the Thai Pizza crew. What’s on your Pizza?? Tex-Mex, BBQ, Thai, Traditional, RAW and Pesto. YUMM!!
When will your team take the challenge.
What’s on your Pizza??
Royal American Financial and the Portobello Pizza Challenge, tomorrow. BOC’s expert team will be there to guide the teams.
My money is on the Thai Pizza crew. What’s on your Pizza?? Tex-Mex, BBQ, Thai, Traditional, RAW and Pesto. YUMM!!
When will your team take the challenge.
Sweet Potato Burgers with Caramelized Onions by Chef Rosie Bent
Easy revision of a Cooking Light Recipe, I say why make cooking instructions cumbersome! Keeping thing Yummy!
Sweet Potato Pecan Burgers with Caramelized Onions
- Onions:
- 1 teaspoon canola oil
- 3 cups sliced onion
- Burgers:
- 2 1/2 cups (1/2-inch) cubed peeled sweet potato
- Cooking spray
- 1 cup regular oats
- 1 1/2 teaspoons ground cumin
- 1/2 cup chopped pecans, toasted
Preparation
ONIONS
- To prepare onions, heat 1 teaspoon oil in skillet over medium heat. Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally. Remove onions.
BURGERS
1. Mix ingredients in a bowl, stir in nuts. Shape into patties
2 Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Heat skillet over medium-high heat, spray with cooking oil. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining. Enjoy on bun with lettuce and your favorite BBQ sauce
Carlos,
Please let me know you received the photo and post.
Thanks
Rosie
Chef Rosie
Ph. 858 486-1451
Fax. 858 391-3055
Grilled Antipasto Platter
Prep Time: 30 min
Inactive Prep Time:
Cook Time: 20 min
Level: Easy
Serves: 10 servings
Garlic and Herb Oil:
- 1 cup extra-virgin olive oil
- 6 cloves garlic, chopped
- 4 sprigs fresh rosemary, leaves chopped
- 4 sprigs fresh thyme, leaves chopped
- Kosher salt and freshly ground black pepper
- 2 lemons, halved
- 1 cup extra-virgin olive oil, plus more as needed and for garnish
- 2 medium eggplant, sliced thick
- 4 medium zucchini, sliced
- 4 red bell peppers, halved and cored
- 1/2 pound olives, for garnish
- Fresh basil leaves, for garnish
Directions
To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool.
Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, Arrange them on a large platter and garnish with the olives, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil.
Chef Rosie
Ph. 858 486-1451
Fax. 858 391-3055
Listen for more info : http://www.blogtalkradio.com/sampsoncaliforniarealty/2012/11/20/bent-on-cooking-with-personal-chef-rose-bent