cooking

Roasted Cauliflower & Freekeh Salad

Happy Wednesday everyone! It’s super gloomy here on the east coast. I thought all of these showers were supposed to happen in April, not May…”April showers bring May flowers” Anywho, this recipe on Roasted Cauliflower & Freekeh Salad provides wonderful flavors to make up for the gloomy weather! A friend of mine is subscribed to Blue Apron and had the privilege to send free boxes to friends. Luckily, I snagged one! Although this is my first time trying any subscription meal delivery kit, I had mixed thoughts on it. However, this blog isn’t a review but I will provide my thoughts and opinions at the end of this post. Roasted Cauliflower & Freekeh Salad provides such an abundance of flavor and Middle Eastern/Mediterranean taste, it truly was one of my favorite dishes by far. It only takes about 40 minutes to make and is very healthy! Let’s get started!

Ingredients:

  • 3/4 cup cracked freekeh
  • 1/2 cup plain green yogurt
  • Persian cucumber
  • 1 head cauliflower
  • Lemon
  • Garlic
  • Parsley
  • Roasted almonds
  • Tahini
  • Tahini dressing spice blend
  • Medjool dates

Directions:

  1. To prepare and roast the cauliflower, heat a medium pot of salted water to boiling on high heat.
  2. Preheat the oven to 450 degrees F.
  3. Wash and dry the cauliflower and cut off and discard the stem end and leaves.
  4. Cut the head into 1 inch thick slices and then place on a baking tray. Season with salt or pepper to taste.
  5. Roast in the oven for 25-30 minutes then remove from oven when tender and then set aside.
  6. To prepare the freekeh, bring a pot of water to boil on high heat.
  7. Add the freekeh and cook for 25 minutes until tender.
  8. Drain any excess water and set aside.
  9. While the freekeh is cooking, prepare the tahini dressing.
  10. In a bowl, combine the tahini spice blend, juice of 1 lemon wedge, 3 tbsp of water, and a dash of olive oil. Whisk until smooth.
  11. In another bowl, combine the yogurt, juice of 1 lemon wedge, as much garlic as you’d like, and a dash of olive oil. Whisk until smooth.unnamed-3.jpg
  12. To the pot of cooked freekeh, add the sliced cucumber, dates, almonds, and half the parsley, and juice of the remaining lemon wedges. unnamed-2.jpgunnamed-4.jpg
  13. To plate your dish: spread some yogurt sauce into a thin layer on the plate.
  14. Top with the finished freekeh and roasted cauliflower. Garnish with half of the tahini dressing and remaining parsley.
  15. Serve and eat up!unnamed-5.jpgunnamed-6.jpgunnamed-7.jpgunnamed-8.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe is supposed to serve 2 but I had probably 4 servings of freekeh leftover.
  • With Blue Apron, everything comes packaged for you, so I found it difficult if I wanted a little bit more of something such as lemon or tahini.
  • This recipe is supposed to take 30 minutes to cook, however it took me a little less than an hour.
  • Nonetheless, its very delicious and very healthy!

It’s very easy to find these ingredients in your local grocery store. This recipe is perfect for dinner or a weekend lunch. I can’t tell you enough on how delicious all of the flavors are! Go ahead and make Roasted Cauliflower & Freekeh Salad right now!!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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cooking

Caramel Layered Brownies

Hi everyone! I hope you all are having a fantastic week. This past weekend, I hosted a party and since every party needs dessert, it was so hard for me to decide which one to bake. Everyone loves the classic fudgy, chocolatey, gooey brownies. So why not add some caramel in between? This recipe on Caramel Layered Brownies are too good. It was so hard to just place one brownie on a plate because I surely wanted to eat more than one! They take no time at all to make and no time at all to eat! Let’s get started!

Ingredients:

  • 1 box of brownie mix
  • 2 eggs
  • Oil
  • Water
  • 1 can of sweet condensed milk
  • 1 bag of caramel baking chips

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Follow the directions on the brownie mix box. In a large bowl, combine brownie mix, 1/3 cup water, and 2/3 cups oil. Mix until smooth and then whisk in 2 eggs.
  3. In a small enough baking tray, add about 1/4 of the brownie batter.
  4. Place in oven at 375 degrees F for 12 minutes. Once the brownies have baked for 12 minutes, leave the oven on, but set aside the brownies to cool.
  5. While the brownies are baking, in a small pot over medium heat, add 1 can of sweet condensed milk and the bag of caramel baking chips.IMG_9933.JPG
  6. Continuously stir until all of the caramel baking chips are melted and the mixture turns into caramel. This will take about 10 minutes.IMG_9934.JPG
  7. Once the caramel mixture is done, pour the entire mixture over the brownies and spread evenly.IMG_9935.JPG
  8. Let cool for 5 minutes.
  9. Then, add the remaining brownie mixture over the caramel layer.IMG_9936.JPG
  10. Place the brownies back in the oven at 375 degrees F for about 35 minutes. Do not over bake.
  11. Once the brownies are done baking, set aside to cool and then cut into squares.
  12. Plate and serve!IMG_9944.JPGIMG_9945.JPGIMG_9942.JPG

Suggestions, Substitutions, Tips & Tricks:

  • I used a brownie mix box to save time as I was making other dishes for a party. You can make these brownies from scratch with flour, sugar, baking soda, vanilla extract, eggs, water, oil, and coco powder. I will make brownies from scratch in the future and share the recipe!
  • Feel free to add chocolate chips to the brownie batter to make it even more chocolatey!

This recipe really makes your stomach happy. Very comforting. It doesn’t even have to be for a party. These Caramel Layered Brownies are a perfect weekend treat and would be paired deliciously with a glass of milk!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Spinach and Ricotta Lasagna

Happy Wednesday everyone! I hope everyone is having a fantastic week!

Today, I will be sharing my spinach and ricotta lasagna. This is a delicious and very satisfying meal, if your appetite is heavier than usual on a busy day. It’s even great as a main dish for when you have family and friends over. This is another great meal where you can add whatever you like! I am keeping it simple for this recipe but I will add options at the end. Let’s get started!

Ingredients:

  • Ready to bake lasagna shells
  • Shredded mozzarella cheese
  • Frozen chopped spinach; 1 box
  • Skim ricotta cheese
  • Onion
  • Mushrooms
  • Garlic
  • Italian, oregano, cayenne pepper seasoning
  • Flavored tomato sauce
  • 1 Egg

Directions:

  1. First, roughly chop an onion, mushrooms, and some garlic cloves.
  2. Sautee over medium heat until softened and semi-browned. Set aside.
  3. Thaw spinach in a bowl and microwave for 5 minutes.
  4. Add about half a cup of ricotta cheese to the spinach and mix well.
  5. Add the onions, mushrooms, and garlic.
  6. Add seasoning to your taste.
  7. Mix in 1 egg so the filling binds together while baking.FullSizeRender-3.jpg
  8. Preheat the oven to 400 degrees F.
  9. In a sprayed baking tray, place a little bit of tomato sauce to coat where the first lasagna shell will be placed.
  10. Add the first layer of lasagna shell to the baking tray.
  11. Add about 3 spoons of the spinach-ricotta filling and spread evenly over the shell.
  12. Sprinkle some mozzarella cheese on the layer.FullSizeRender-4.jpg
  13. Place another lasagna shell over the filling layer.
  14. This completes your first layer.
  15. Repeat steps 11 – 13 to create 3 layers.
  16. On top of the last layer, add about 5 spoons of tomato sauce on top of the lasagna shell and generously add mozzarella cheese.FullSizeRender.jpg
  17. Place the lasagna in the oven at 400 degrees F for 30 minutes and then broil on low for 5 minutes.
  18. Plate and serve!FullSizeRender-1.jpgFullSizeRender-5.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe makes about two 3 layer lasagna rectangles.
  • Add whatever you like in the filling! You can omit the onion and mushrooms, add cooked ground turkey or beef, or just make it plain cheese.

This recipe on spinach and ricotta lasagna is very easy to make. You can add whatever filling you like! It’s great for a family meal alongside of some garlic bread and salad. Of course, it also makes the perfect leftovers!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz