Thank you to Jacquie for sending in these 3 recipes: Roasted Cauliflower and Chickpeas, Lentil Burgers, and Grand Marnier Cake....delicious ways to use some items from the pantry!
ROASTED CAULIFLOWER AND CHICKPEAS
You can eat this at room temperature, and it makes a healthy, filling, delicious lunch or side dish for dinner. You may think that the combination of cauliflower and chickpeas sounds a bit dull but roasting them brings out the sweetness of the cauliflower; the combination of the mustard dressing and parsley really makes it pop.
Ingredients: 1 head of cauliflower, broken in florets 1 can chickpeas, rinsed, drained and dried with a dishtowel 1/4 cup chopped Italian parsley Extra-virgin olive oil Sea salt & black pepper 1 tablespoon Dijon mustard 1 tablespoon seeded mustard 1 tablespoon white wine vinegar
Instructions: 1. Preheat the oven to 400 degrees. 2. Toss the chickpeas and cauliflower together in a large roasting pan with three tablespoons of olive oil and a big pinch of salt. 3. Shake well and place in the oven for approximately 35-40 minutes or until the cauliflower is golden. Check frequently and turn over to make sure the cauliflower doesn’t get too dark. 4. Meanwhile, whisk together the Dijon mustard, seeded mustard, vinegar and 1/4 cup olive oil with a big pinch of salt and some black pepper. 5. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and parsley. 6. Serve warm and ENJOY!
1 cup of cooked lentils
1 cup bread crumbs
1 small red onion chopped
Red pepper flakes
1/4 cup chopped Italian parsley
Mash 1/2 cup of lentils.
Blend all ingredients together.
Form into patties and cook in olive oil until browned on both sides.
Serve with sliced avocado and onion
You can also make a sauce of yogurt and cayenne pepper to drizzle on top.
GRAND MARNIER CAKE
1 Box Duncan Hines Yellow Cake Mix
1 Box Vanilla Pudding – Not Instant
½ Cup of Vegetable Oil
½ Cup of Orange Juice
½ Cup of Grand Marnier
4 Large Eggs
Mix all of the ingredients together and pour into heavily oiled Bunt pan. Bake at 325 degrees for 45-60 minutes. Check by inserting toothpick – it must come out clean.
Topping ½ Cup Sugar 1 Stick of Butter ¼ Cup Grand Marnier ¼ Cup Orange Juice Melt sugar with butter, juice, and ¼ cup Grand Marnier. Pour over cake and drizzle down sides while cake is warm and still in the Bundt pan. Let cake cool completely. Once cake has cooled, place Bundt pan in warm water bath for 2 minutes. Then invert cake and top with confectionary sugar through a sieve – ENJOY!
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