Cauliflower Patties

Marc claims to not really like cauliflower, but he said he loved these!

 Cauliflower Patties  from this recipe from Gina's Weight Watcher's Recipes
 4 cups cauliflower
2 cloves garlic, crushed
1 cup whole wheat flour
2 eggs
1/2 cup Pecorino Romano
2 tbsp. rosemary, finely chopped (the original recipe called for parsley)
2 tbsp. cup hot watersalt and pepper
1/4 cup olive oil

Steam cauliflower and let cool.  Roughly chop. I chopped it up pretty fine because I wanted the pieces to be smaller in the patties.  In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water and mix, making sure it does not become too runny.

On medium heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. Cook both sides until golden brown.  Add a little more oil to the pan, and repeat with the remaining batter.

Servings: 12  Size: 2 fritters  Calories: 108.9  Fat: 6.6 g  Protein: 3.8 g  Carbs: 9.4 g  Fiber: 2.1 g 

Roasted Cauliflower

Roasting always makes vegetables taste delicious. 

Roasted Cauliflower inspired by a recipe from The Food Network Kitchens Favorite Recipes

1 medium head of cauliflower

2 cloves garlic, chopped finely

3 tbsp. olive oil

1 tsp. salt

1/4 tsp. black pepper

Preheat oven to 450 degrees.

Chop the cauliflower into bite sized florets and spread on a baking sheet.  In a small bowl, mix the olive oil and chopped garlic.  Pour on top of cauliflower.  Sprinkle with salt and pepper.  Toss to coat.  Bake for 20-25 minutes, until tender and the breadcrumbs are browned.

Grilled Steak Fries with Citrus-Thyme Aioli

Sorry, this picture is so terrible, but the end result was quite delicious.  I got this recipe from watching Bobby Flay's Grill It!  Since I didn't feel like making Marc bother with the grill, I broiled them in the oven instead.  I made these to go along with turkey burgers the other night.  I usually have a hard time getting my oven fries crispy and browned.  Since I can eat potatoes cooked ANY way, it usually doesn't bother me too much, but I still keep trying.  These turned out perfectly golden and crisp.  I am also usually too lazy to make any dipping sauce to go along with my fries.  Ketchup is just so much easier.  I am so glad I actually took the time to make the aioli.  It had a slight citrus flavor and the coolness really complemented the hot fries. 

Grilled Steak Fries with Citrus-Thyme Aioli from this recipe from http://www.foodnetwork.com/
1 cup mayonnaise
2 cloves garlic, smashed to a paste
1 teaspoon finely grated orange zest
1/2 teaspoon finely grated fresh lemon zest, Meyer lemons, preferred (I only had regular.)
1 1/2 teaspoons finely chopped fresh thyme leaves
1/4 teaspoon smoked paprika
1 tablespoon honey
Kosher salt and freshly ground black pepper
6 russet potatoes, scrubbed
1/4 cup canola oil
1 1/2 teaspoons finely chopped fresh thyme leaves (I used fresh rosemary instead.)

Preheat oven to broil.

In a small bowl, whisk together the mayonnaise, garlic, zests, thyme, paprika, honey and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook over medium heat until the potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.

Place evenly on a baking sheet and brush the potatoes with oil.  Season with salt and pepper, to taste.  Broil for 10 minutes and then flip fries to the other side.  Cook for around another 10 minutes, until fries are golden brown. 

Serve warm with aioli.

Corn Salsa with Lime

This is an easy, decicous Weight Watchers recipe from Gina's Weight Watchers Recipe's Blog.

Corn Salsa with Lime from this recipe from http://www.skinnytaste.com/

4 cups cooked corn (20 oz)

2 vine ripened tomatoes, seeded and diced

1/2 red or white onion, diced

2 scallions, chopped finely

1 jalapeno, chopped finely (remove most of the seeds)

2 tbsp. chopped cilantro

1 1/2 limes, juice of

ancho or chipotle chili powder, sprinkle to taste

salt and pepper to taste

Combine all ingredients in a large bowl.  Refrigerate for at least an hour. 

Serves:  6        Serving Size:  about 1 cup       Calories:  104       Points:  1.25 WW points