Sunday, January 11, 2015

Versatile... well the sauce is at least.

     Hey guys, you remember that creamy Italian sauce I showed? Well tonight at the store I had this flurry of thoughts and decided to use it another way. Thicken the sauce a bit (a tad more flour and more solid (more spinach) and use it as a stuffing for bell peppers. Hint: put the peppers in the oven at the beginning to soften them up a bit about 1/2 hour, then steam them while putting the sauce together... think the name of that post has "cream sauce is a bonus" in the title. When the peppers are "pliable" fill them with the sauce and bake for about an hour. Don't forget the cheddar cheese last 10 minutes of baking. I do like the versatility of the sauces I create.
I know, I need to get on the video team, think they are smoking pot on the job.

You may or maynot have noticed, I don't write out recipes like this is the only way it can be done. Leaves a little to the imagination. Change this replace that and so on.

     In mean time "back at the Bat Cave"... I am trying a new recipe tonight a unique way of using cauliflower.

author unknown..

Cheesy Cauliflower Patties = YUM YUM!

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (found in the bread crumb aisle, healthier option)
1/2 t cayenne pepper (more of less to taste)
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

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