Gorgonzola Broccoli and Cauliflower Casserole

THIS. This side blew.me.away. I couldn’t stop, it was so dang good. I adapted this from the 21 Day Keto Reset. I kept the same procedure, but omitted, subbed and swapped things like gorgonzola for gruyere (I don’t really like gruyere). And I took out the crushed pork rind topping because that sounded disgusting to me. But I definitely kept the same idea.

This was crazy good. It was rich, cheesy, creamy, crunchy and fresh all at the same time. I think next time I’ll add cayenne. Cuz I like it 🔥

Recipe:

Ingredients:

4c broccoli florets

4c cauliflower florets

2tbsp grassfed butter

3/4c sour cream

3/4c crumbled gorgonzola cheese

1tbsp Dijon mustard

1tbsp dry thyme

1tsp kosher salt

1tsp cracked black pepper

1/2c grated parmesan

Directions: Preheat oven to 375

  1. Chop the broccoli and cauliflower into smaller, more bite size florets.
  2. Melt butter in a large skillet and add broccoli and cauliflower. Let that sit for 2 minutes. Stir it up a bit and let the florets on the top grab some heat and butter from the bottom. Let it sit for 2 minutes again. Remove from heat.
  3. In another bowl, mix the sour cream, gorgonzola, salt and pepper.
  4. I just pour the cheese mixture into the veggies in the pan and stir it, but you could also add the veggies to the sauce if your bowl is big enough.
  5. Transfer the veggie mixture into a pyrex or casserole dish and sprinkle the parmesan on top.
  6. Bake for 20-25 minutes, until the casserole is bubbly on the edges and the veggies are cooked to taste!

Ricotta me this

I know, cheesy title. HAHAHA. Ok, I’m done, I promise

 

But for reals. Have you ever made home made ricotta?! I am new to it and it is a GAME CHANGER.

 

It’s super easy, really versatile and even the by-products have their uses! I use the liquid whey that’s left behind in my pancakes and my kids gobble them up like crazy. They have no clue. And neither would I if you didn’t tell me.

 

And you can make the traditional savory ricotta you typically find in baked pastas like lasagna or a baked ziti or what have you. All you need is:

½ Gal whole milk (preferably whole, preferably not UHT pasteurized

1/3 C Lemon Juice (about 1-2 lemons)

OR 1/3 C distilled white vinegar

1 tsp salt

 

1. Warm the milk to about 200*F. Warm the milk SLOWLY. It’s important- you don’t want to boil the milk and you don’t want it to burn. If you don’t have a thermometer, 200*F is when it starts to get kind of foamy at the top.

2. Remove the milk from the heat and add the vinegar or lemon juice. I LOVE it with lemon juice… it adds a bit of tangy freshness, but isn’t overwhelming. Stir it really gently then let it sit for about 10 minutes.

3. With a slotted spoon scoop out the big curds and then just line a strainer with cheesecloth and put it over a half gallon glass ball jar. Then just dump the warm milk/curd/liquid whey mixture over it and let the strainer drain for around10-40 minutes. Then just transfer the ricotta in the cheese cloth to a container or use it immediately when its nice and warm. Mmmmm warm non-melty cheese just really hits the spot sometimes.

 

OH!- and SAVE THE WHEY! Some people drink it, but I just save it and use it in smoothies or pancakes etc. Here are some ideas: pancakes,

You can also make a slightly sweeter ricotta using the juice of an orange instead of a lemon! Same amounts, it’s just slightly sweeter. I eat this for breakfast a lot and add fruits, jams, or make delicious parfaits with yogurt and frut. SO SO SO good. Or you can eat it warm and add a warm fruit compote or FIGS or sautéed or grilled peaches. OMG I’m drooling already. What are you waiting for?!  If I were you, I’d go and make some! I know I am.