Le Grand Lab Cozinha

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salad tropical

on October 22, 2021

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dessert: sopapilla cheesecake bars

batter 16 oz cream cheese soften room temp 1/2 tsp vanilla extract 1/2 tsp almond extract 2/3 cup sugar 2 egg room temp 1/2 cup greek yogurt or sour cream pinch of salt kosher crust 1 17 oz package of puff pastry (or pillsbury crescent rolls these are used by other recipies) 1/2 sugar 1/2 cup melted butter 1 tsp cinnamon 1/2 tsp cardamom or to taste 1/4 cup sliced almonds make in a mixer with a paddle attachment, add the room temp cream cheese and extracts and beat for 5 minutes to make the cream cheese light and creamy. MAKE SURE TO SCRAP THE BOWL A FEW TIMES. If you dont you can end up with lumpy batter Next add the sugar into the batter and mix on medium speed (light an fluffy is what we're looking for), Add the eggs and mix on medium speed to incorporated and no lumps. DO NOT OVER MIX preheat over 350ºF Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smoo...

green chili meatball soup

meatballs 1 lb ground turkey 1/2 onion small diced 2 cloves garlic minced cumin coriander salt almond flour (to thicken) soup 64 oz chicken broth (house made but water and bouillon a ok) 4 stalks celery diced 3 poblano chilis (roasted, skinned, chopped) 1 lg onion diced 5 cloves garlic 1 12 oz can tomatoes 4 medium potatoes large dice 3 medium carrots large dice 1 arbol chili 1 TB chicken broth (to taste) kosher salt to taste cilantro to taste spices: dry mustard cumin coriander thyme sage mexican oregano smoked paprika allspice berries adobo powder sem pimenta

Zucchini alla parmigiana (low carb GF)

Zucchini alla Parmigiana - fall harvest 16 oz Zucchini (1/4” thick slices/ salted for 1 1/2 hours then rises and dried paper towel) 4-5 cups marinara sauce (*see below) 1 1/2 cups cottage cheese 1 egg Small bunch Fresh basil 1 clove Garlic 10 passes on the microplane nutmeg nut (to taste) Pinch kosher salt grated fresh pecorino to taste make Begin with slicing and salting the zucchini's in a colander and let the moisture come out. Leave the salt on for around 35 -60 minutes - i let mine stand 1:30 minutes. Rinse and dry the zucchini strips and leave them separated to keep dry until assembly In a food processor, place the cottage cheese, egg, garlic, basil, nutmeg and salt and blend until smooth (little bits of basil are a ok) - set aside for assembly. In a baking pan of choice - i used 9x12, parchment paper the pan and start the first layer with marinara sauce. Then continue with zucchini slices, th...

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