Herbed Ricotta Omelet - to try

 

1 Tbsp butter

2 large eggs

2 Tbsp cream

1/4 c ricotta 

2 Tbsp parmesan 

1/8 tsp basil

1/8 tsp oregano

Real Salt to taste

In a medium skillet, melt butter over medium heat.

In a small bowl, whisk together eggs and cream.

In a separate small bowl, mix together ricotta, parmesan, basil, and oregano. 

Pour egg mixture into the heated skillet and leave it there to begin cooking through.  I tend to cover mine on and off with a large heat safe dish as need be to be sure it's cooking as well on the top as it is the bottom.

Once the egg is nearly done, salt it to taste and then place the cheese mixture on one side of the egg and fold it over to form the omelette.

Cook for another minute or two.  Serve immediately.

Adapted from https://theskinnyfork.com/blog/herbed-ricotta-omelette

Duchess Cauliflower Casserole - *****

Duchess Cauliflower Casserole 

Makes 6 servings (1/2 cup each)

20 ounces frozen riced cauliflower

2 tablespoons heavy cream [sub coconut cream]

1 tablespoon unsweetened coconut milk

1 large egg, separated

1/2 teaspoon sea salt

A pinch of garlic powder

4 tablespoons melted unsalted butter [sub ghee], divided

Preheat the oven to 450 degrees Fahrenheit. 

Heat riced cauliflower in a large saucepan until thawed and most of the excess liquid has evaporated. Remove from heat and puree in a food processor until a mashed potato consistency is reached.

Whisk together heavy cream, coconut milk, egg yolk, sea salt, and garlic. Stir this mixture into the mashed cauliflower along with 2 tablespoons of the melted butter until well combined.

Grease a small casserole dish and spread the cauliflower mash evenly in the dish.

Whisk together the egg white, remaining 2 tablespoons of melted butter, and a pinch of sea salt. Pour 1/2 to 3/4 of the egg white mixture on the top of the cauliflower mash. Tilt the pan and allow the egg white mixture to flow into the corners and all over the top until evenly coated. Use the flat side of a sharp knife to carve a diamond pattern into the top of the casserole, pressing only about 1/4 inch into the surface.

5. Place in the preheated oven on the middle rack and bake for 25-30 minutes, turning 1/2 way through cooking. Bake until the crust is a nice golden brown. Remove from oven and allow to rest for about 15-20 minutes before serving.

https://diabeticsrejoice.blogspot.com/2020/11/duchess-cauliflower-casserole.html

Mushroom Risotto *****

Out of this World Vegan Mushroom Risotto

Lunch meal portions below... add 2 Oz more veggies for a full dinner serving

6 oz cauliflower rice
3 oz sautéed mushrooms
3 oz asparagus
2 oz heavy cream or coconut milk
1.5 oz cheese [or sub nooch]
1 Tbsp extra virgin olive oil
2 oz veggie broth

Boil cauliflower rice in a pot for 5 minutes.

In a separate skillet cook asparagus and mushrooms in olive oil for 3 minutes. Add 2 oz veggie broth for flavor.

Add almond milk and cheese to skillet. Simmer.

Once cauliflower rice is heated add it to the mushrooms and asparagus. Season with salt and pepper and simmer 3 minutes. Enjoy.

Crystal Billings