Cauliflower: Cauliflower Arancini and Cauliflower Cheddar Bake

 How to Cook Cauliflower and what you can do with left overs.  (Bariatric Friendly)



1 large head of Cauliflower,
Cut off Stem and Core 
cut into 4's. then take apart leaving in big chunks.
Cauliflower will break apart into smaller pieces when cooking.
        

Place Olive Oil to cover bottom of Pot
6-10 cloves of garlic. cut in half. (leaving garlic in large pieces)
Saute in Olive Oil until lightly golden 
Add Cauliflower 
Add Salt and Pepper
Add 1/2 cup of chicken broth
Option A.  Add 1 can of chicken broth, if adding to Pasta
Option B. Add 1/2 cup of chicken broth if making recipes below.
Cover and cook on medium heat for 10-15 minutes or until Cauliflower is soft.

Serve as side veggie for (Bariatric friendly, Gluten free).  or place on top of pasta.
     
            


























For LEFT OVERS,  I make Cauliflower Arancini or Cauliflower Cheddar Bake.

Cauliflower Arancini - (rice ball without the rice)  Bariatric Friendly. Note: Lightly bread crumbed
approx. 10 grams of carbs for breadcrumbs 2 TBS for each Cauliflower Arancini.

1 Large Califlower head makes approx 13-15 Arancini.

 

• Place Cauliflower in bowl without any of its juices.
• Mash up with fork (like you would do for mash potatoes)
• add 1/4 cup grated cheese, 1 1/2 cup mozzarella cheese and mix together.

          

•  Add Palermitana Sauce (Meat sauce and Peas) don't add to much (sauce) more meat sauce than just liquid sauce.
• Make small round balls as big as meatball size. 

   

• Prepare a Small bowl of Egg mix and small bowl of breadcrumbs mix
• In small bowl mix 1 egg, dash of salt, pepper, Garlic Powder and grated cheese
• Coat Arancini Ball with Egg mix 
• and then roll them into the breadcrumb mix
• Spray Pam Olive oil on bottom of baking pan 
• Place Arancini balls in pan not touching.
• Bake on 425 for 5 -10 minutes or until crispy.

Can be place in fridge for about 4 days. to warm up,  place in microwave for 1 minute or until hot.

           

You can also place Cauliflower into baking pan. without making them in meatball type shapes.

Place Cauliflower in bowl without any of its juices.

Mash up with fork (like you would do for mash potatoes)

add grated cheese, mozzarella cheese and mix together.

Lightly spray bottom of baking pan.

Add Cauliflower to bottom of pan. Spreading it Flat.

Add on top the Palermitana Sauce (meat sauce and Peas) in this you can add more sauce.

 Add more Cauliflower on top.  

Sprinkle on top breadcrumbs

Bake in oven on 350 for 5 - 7 minutes then on 425 to crisp the top

Cauliflower Cheddar Bake 

Cook Cauliflower as stated in original recipe written in Purple:
6 Servings:
Cream Cheese Mix: 
In a Bowl add:
4 oz Cream Cheese cut into cubes
1/2 Cup Sour Cream
1/4 Cup grated Cheese
Bacon pieces - cooked, until crispy.  Cut up into small chunks.
mix together
(option can add 2 TBS diced Scallions) 

In Another Bowl:

• Place 1 head of cooked Cauliflower without juices in Bowl. but, can use the cooked garlic chunks. 
• Smash up but leave some in chunks. 
• Add in the Cream Cheese  and Mix together
• Place in bottom of a non stick sprayed( Pam - olive oil) baking pan
• Add Cheddar Cheese to top. (Sharp or Mild, your choice) approx 1 - 1 1/2 cups.
• (You can add bacon bits on top also if you like)
• Bake Covered in oven at 350 for 10-15 minutes ( until you see cheese melting)
• Broil uncovered for 1-2 minutes to crisp.

This taste YUMMY!  I wasn't going to try it but,  I had left over cauliflower so, I made 

a small portion to test it.  Oh, I will definitely be making this again! and Yes, in a larger portion.

HINT: To cook bacon without the trouble of hot oil splashing on you and the fire alarm going off because of the smoke:

Place bacon Layered flat side by side in a pan.

Cover bake on 350 until cooked

Uncover and place on broil until crispy. 

Easy! and NO FIRE ALARM GOING OFF AND NO HOT OIL SPLASHING ON YOUR HAND! 

Scallop Marsala

  

Simple, Easy and Cooked in minutes!

Bariatric Friendly

Ingredients:

Bay or Sea Scallops

Olive Oil

2 TBS Butter

Sliced Fresh Garlic

Fresh Parsley

Marsala Wine

 A Dash of Salt, Black Pepper and Garlic Powder

1. Pat Scallops dry with paper towel.                                                                                                 
2. Heat frying pan with Olive oil.  Enough to cover bottom of pan.
3. Place scallops in and add a dash of Salt, pepper and Garlic powder.

4. Cook on high heat to sear the outsides. (Scallops will cook fast.  So, you are not trying to cook the insides, just outside)

5.  Once scallops are browned on outside. Add Butter and Sliced Garlic, Cook until Garlic is lightly golden then...

6.  Add Marsala Wine (Watch out! Flames will shoot up) No! I didn't burn my hand. Almost! but I moved fast! Whoo!

7.  Keep cooking on high heat for about 1 minute. Add Fresh Parsley.  

8. Shut off flame and serve. 

 My Daughter and Grand daughter ate them all and looking for more! Go Home kids! lol

Prime Rib Di Giuseppe

Ingredients:

5 Prime Rib steaks cut up into chunks. (with excess fat cut off.)

 1/2 cup Whole White Flour

 5 Yukon Gold Potatoes- peeled, sliced and boiled (1/2 way cooked)

 1 large Onion- Sliced

  Seasonings: Salt, pepper and Garlic powder
4 TBS of butter
2 Portabella Mushroom (Washed, dried and chopped into chunks)
1 tsp oregano
Sprinkle of Paprika
Olive Oil - 1 cup or less
1/4 cup Marsala Wine
Grated Cheese Peccorino Romano - Locatelli
=======================================
Prep Meat

1. In large bowl place flour and season with Salt, pepper and Garlic powder.
2.  Pat both sides of Steak with flour
3. Place olive oil in pan to cover a little more than bottom of pan 
4. Heat on Medium flame
5. Place meat when Olive oil is heated and cook both sides on Medium High.
6. Place on side once cooked.

====================================================
Prep Potatoes
7.  Place onions in same frying pan that steak was cooking in. Add more Olive oil if needed
     and 2 TBS Butter.   Saute until 1/2 way golden.
8. Add cooked Yukon Potatoes
9. Season with Salt, pepper and garlic powder
10. When Potatoes are cooked (lightly crispy)
11.  Add in Oregano, Paprika
12. Add more butter if needed.
13. Cook until Mushrooms are done. 2-3 minutes

12. Add in Mushrooms. Add more butter if needed.
13. Cook until Mushrooms are done. 2-3 minutes

14.  Add in cooked Steak
15.  2 TBS Butter and Marsala Wine
16.  Saute for about 2 minutes.

Meal is complete.  Serve with side salad.

Giuseppe and Jamie

Breaded Baked Catfish

American Catfish is a tender, flaky Creamy tasting fish.

It is not a fishy tasting fish.  My granddaughters love the taste. 

Ingredients:

6 Tbs butter

1/4 tsp Garlic Powder and black pepper

1 Tbs grated cheese

fresh parsley, 

Bread crumb - homemade or 4 C

                                                                               In bowl place Breadcrumbs - homemade 

• I add: grated cheese, parsley, basil and oregano, spices garlic powder, black pepper.
• In microwace melt butter in large bowl.

       Be Careful bowl will be hot. 

• Place a small amount of melted butter into breadcrumb bowl. just to make it moist not soaked. fluff up to mix. don't press down on it. (it will only become a clump and hard )
•  Pam spray a non stick baking pan.
• In the butter bowl add Tbs grated cheese, garlic powder and black pepper. Mix.
• Take the Catfish and smear butter only on the non scale looking side.
• Place onto the non stick pan with the scale looking side down.
• Add breadcrumb. 

 (showing in pic. is the scale looking side, which is the bottom side)

•  Pound down with your finger tips.

You must work quickly because the fish is cold and the butter will
harden up fast.  If it does then microwave butter again.

       

• Bake covered on 350 degrees for approx 15 min.  Once it is flaky, its cooked.     
• Then take cover off and broil for 2 minutes until crispy. 

 Broiled:

Grilled/BBQ Chicken or BBQ Steak Marinade Sauce Recipes

 Bariatric Friendly

Place in large measuring cup.

• 1/2 Cup  Lemon Juice
• 1/4 Cup Olive Oil
• 1 tsp Salt, Pepper and Garlic Powder
• a pinch of Oregano, Basil & Parsley
• Mix well
• Place your portion skinless, boneless Chicken Thigh in Ziploc bag
• Pour in mixture to coat Chicken, close bag air tight.
• Freeze bag
• take out in the morning or night before to thaw out.
• Cook on BBQ, grill or George Foreman Grill.
• Slice up and eat with veggies or on top of a Salad.

You can also place all chicken in a bowl with Lemon olive oil mixture.

• Marinate at least 1/2 hour
• Take Chicken out of bowl and place on BBQ. Cook fully
• Take the rest of the lemon oil mixture from bowl and place in pot. Cook over high heat and Boil for 1 minute. 
• (lemon oil juice must be boiled because you had it marinating over raw chicken and you don't want to get chicken poisoning from the juice on raw chicken )
• Cool off lemon oil mixture and BBQ chicken.
• Slice Chicken and place your portion in zip lock bag and pour lemon oil juice mix in bag to coat chicken.
• Close bag air tight and Freeze.
• When you want it.  Take the chicken and juice out of ziplock bag and place in bowl .  Microwave for 1 min. or until hot.  (you don't have to worry about the juice mix becoming contaminated because you boiled it and then placed it in with cooked chicken)

Freeze all ziplock bags laying flat and not on top of each other. once frozen you can place together.
Otherwise they will stick together and it is hard to separate them.

You can also marinate with Veri Veri Teriyaki Marinade & Sauce

Just Place a few TBS in each ziploc bag. 

Same procedure as above. Cook or freeze and boil extra juice .