Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sauteed Spinach With Garlic

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If you love spinach as much as I do, this is a quick, easy and delicious way to have fresh spinach anytime.

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Prep Time: 5 minute
Cook Time: 5 minutes
Total Time: 10 minutes
Yields: 2 servings
Equipment: 12-inch sautépan

2 packages of fresh spinach leaves
3 tablespoons of olive oil
3 garlic cloves, sliced
1 teaspoon of crushed red pepper flakes
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper

First, slice the 3 garlic cloves. Next, add the oil to the cold sauté pan. Add the sliced garlic and crushed red pepper flakes to the pan. On medium heat, bring the oil up to temperature and sauté the garlic just for a minute until fragrant. Add the spinach leaves to the pan in batches. As soon as all the leaves have wilted down in the pan, season with the Kosher salt and fresh ground black pepper. Toss through one more time until all the leaves are coated then turn the heat off. This sautéed spinach is so flavorful, you just may change your mind about spinach.


Pork Tenderloin On A Bed Of Cannellini Beans


Gluten-Free Mini Cauliflower Muffins



These Gluten-Free Mini Cauliflower Muffins are so flavorful. They may not be what you think of as real muffins. They’re more like mini souffle muffins. Not having the slightest bit of flour or baking powder, these little gems ROCK! Every bite has you wanting more.

By roasting the cauliflower you get extra depth of flavor. Finished with a Chive Cream Cheese Topping, sets these cauliflower muffins over the top. The star ingredient, the cauliflower.






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Yields: 24 mini muffins
Equipment: food processor, Stand Mixer, 2- mini muffin tin pans
Prep Time: 15 minutes
Cook Time: 50 minutes (includes roasting time of cauliflower)
Total Time: 1 hour 10 minutes

1 cauliflower head cleaned, leaves removed, cut into florets, and roasted
1 roasted and seeded Fresno chili
1 tablespoon of chili powder
1 teaspoon of ground cumin
1/4 cup olive oil
3 cloves of minced garlic
1/3 cup of full-fat Greek Yogurt ( substitute low fat)
1/4 cup of fresh basil pesto
1/2 cup of shredded Colby Jack cheese
2 large eggs, room temperature
2 egg whites-room temperature
1/8 teaspoon cream of tartar
1 teaspoon Kosher salt
1/2 teaspoon black pepper

Cream Cheese Topping, optional
1- 8-ounce bar of room temperature cream cheese
3 tablespoons of freshly minced chives

Preheat oven to 400 degrees F.
Cut up cauliflower and removed all the florets. Spread them out on a sheet pan. Season the cauliflower with Kosher salt, black pepper, cumin, and chili powder. Add olive oil and toss all the florets with the seasonings to make sure it was all good and coated. Add one whole Fresno chili to roast alongside the cauliflower, Roast for 20-25 minutes until the cauliflower is caramelized and tender. If the Fresno chili is done before the cauliflower, then just remove it and set it aside.

Once the cauliflower was done roasting, place the florets into a food processor, fitted with a metal blade. You may have to do this in batches. Add the seeded and chopped roasted Fresno chili and chopped garlic cloves. Pulse until smooth, no big pieces. The color is awesome from the chili and the seasonings. These muffins are going to have so much flavor.

The next step is to take a large mixing bowl, add in room temperature eggs, full-fat Greek yogurt, fresh store-bought basil pesto, Kosher salt, and black pepper, and combine. Add in the freshly shredded Colby Jack cheese. Finally, add the cauliflower mixture, mix to combine.

Next, in a large bowl mix the room temperature eggs, pesto, Greek yogurt, Kosher salt, and black pepper. Add the shredded cheese, and mix.

Remove the cauliflower and Fresno chili out of the oven. Place the roasted cauliflower, minced garlic, and seeded chili into the food processor. This may need to be done in batches. Once all the cauliflower mixture has been processed, add it to the bowl with the other ingredients. Mix to combine.

In a Stand Mixer, fitted with the whisk attachment, add in two room temperature egg whites. Note: Make sure the bowl your going to use is completely dry. Whisk on low speed until the frothy stage. Add in 1/8 teaspoon of cream of tartar. Continue whisking until the egg whites have reached the stiff peak stage like you see above.

Next, you want to add the beaten egg whites slowly to the cauliflower mixture. Using a spatula, fold in the egg whites until just combined. Do not overmix. Coat the mini muffin tin pans really well with non-stick cooking spray. Fill the cups to the top with the cauliflower mixture.

Bake at 400 degrees F. for 20-25 minutes, or until golden brown. Remove from the muffins from the pan and set onto cooling racks.

Once the Mini Cauliflower Muffins have cooled to room temperature, that’s the best time to add the topping.

Arrange the muffins on serving plates before piping on the cream cheese topping.

Take 8-ounces of room temperature cream cheese and mixed that with 3 tablespoons of freshly minced chives. Placed the filling in a plastic bag, snip off the end and pipe the cream cheese mixture on the top of each cauliflower muffins.

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