Tag: parmesan

Jalapeño Parmesan Sweet Potato Cakes

 

Sweet Potato Cakes
Today’s recipe makes a deliciously healthy breakfast, lunch or dinner. They are versatile Jalapeño Parmesan Sweet Potato Cakes filled with fresh veggies, spicy jalapeño, a little egg and chickpea flour. You can freeze them and pop them on the stovetop for a quick and nutritious meal anytime of day. They are great for vegetarian or plant based eaters, but I think meat eaters will enjoy them as well. You could even serve them up as a side dish to accompany entrees. 

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Jalapeño Parmesan Sweet Potato Cakes

Yield: 4 cakes

Ingredients

  • 1 medium sweet potato
  • 1 small jalapeño, minced
  • 1/2 c grated Parmesan cheese
  • 1/2 c corn kernels
  • 1/3 c red onion, finely chopped
  • 1 egg
  • 4 tbsp chickpea flour (or all-purpose)
  • 1 handful chopped cilantro
  • 2 tbsp olive oil

Instructions

  1. Use a grater to grate the sweet potato.
  2. In a mixing bowl, combine sweet potato, jalapeño, onion, corn, cilantro, chickpea flour, and sea salt. Gently mix.
  3. Add egg and stir until mixture is well coated.
  4. Heat olive oil in a pan or flattop over medium heat.
  5. Form mixture into tennis ball sized balls. Place on flattop and gently press down.
  6. Using a spatula, flip cakes after 5 minutes. Cool an additional 5 minutes.
http://freshandfit.org/jalapeno-parmesan-sweet-potato-cakes/

 

Springtime Pea and Parmesan Fettuccine

Pea and Parmesan Fettuccine

Most of the recipes I develop are on the lighter side. Today I am sharing a springtime pea and parmesan fettuccine recipe that is hearty and filling, but not too heavy. The sauce is light and creamy. We are also incorporating fresh herbs and edible flowers whose flavors resemble chive or scallion; perfect for this savory dish, while their color is a vibrant gorgeous purple that will pop on your table. This is a lovely dish fit for spring evenings.

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Springtime Pea and Parmesan Fettuccine

Yield: 6 servings

Ingredients

  • 1 lb fettuccine pasta
  • 4 tbsp olive oil
  • 1 tbsp grass-fed butter
  • 4 basil leaves
  • 1 tbsp chives or allium flowers , minced
  • 1 tbsp garlic, minced
  • 1 c peas
  • 1/2 c Parmesan cheese + 1/4 c for topping.
  • 1/3 c white wine
  • 1/3 c whole milk
  • 1 egg, beaten
  • 1/2 c Parsley, chopped

Instructions

  1. Begin by cooking pasta according to package.
  2. While pasta cooks, melt butter and olive oil over medium heat in a large pan. Add garlic and cook 2 minutes.
  3. Add peas and basil. Cook 3 minutes.
  4. Whisk in white wine and milk. Heat for 5 minutes to cook off alcohol. Turn heat off.
  5. Once pasta is cooked, strain and add to sauce immediately.
  6. Quickly stir in egg to coat pasta. Stir in Parmesan and stir once more.
  7. Serve with extra parmesan cheese, chives/allium and parsley on top.
http://freshandfit.org/springtime-pea-and-parmesan-fettuccine/

P&P fettuccine