Bread sticks come in all shapes and sizes. You can get the cheesy ones from pizza hut, the garlicky ones from the frozen food aisle, the long and thin ones from Olive Garden, the super yummy and good for you ones made out of cauliflower... Wait, what? Cauliflower bread sticks?
I am not pulling your leg. There is such a thing as a cauliflower bread stick, and it soon will be coming to a kitchen near you. These things are delicious. Picky Miss chocoholic Harper even likes them. She made me make her a mini pan just for her. They are to die for.
Cheesy Cauliflower “Bread” Sticks½ head cauliflower
½ cup Parmesan cheese
½ tsp Italian seasoning mix
¼ tsp garlic powder
dash of salt
Use a cheese grater to first grate the cheese and then grate the cauliflower into two separate bowls. (The bowl for the cauliflower should be microwave safe.) Microwave the grated cauliflower for 6 minutes. Allow it to cool before stirring in the cheese, seasonings, and egg. Spread the mixture out on a 6 ½ X 8” baking stone. Bake at 450 degrees for 15 minutes.
Now that you have had some awesome breadless bread sticks for dinner, it is time to whip up a light summertime dessert. What shall it be? Well, to go along with the Parade of Pancakes theme I have going on, why not make some pancakes?
Don't these look heavenly? They sure do prove that pancakes are not just for breakfast. These Swedish pancakes, or pannkakor, are stuffed with a creamy strawberry filling and topped with additional strawberries. One word for you: Yum!
Pannkakor are more like French crepes than pancakes because they are so thin. They are not exactly crepes, though. Here are some of the main differences:
- I found the pannkakor harder to flip (as you can tell by my pathetic picture below).
- Pannkakor are traditionally served on Thursday for dessert after a meal of pea soup. Crepes can have savory or sweet fillings, but pannkakor is generally a dessert.
- Pannkakor have a thicker consistency.
Strawberry Stuffed Pannkakor
serves 4-6For the pancakes:
2 cup milk
1 cup flour
dash of salt
For the filling:1 cup Greek yogurt
1 cup strawberries
1 tsp cornstarch
extra strawberries to garnish
Blend all the filling ingredients together. Set aside. Whisk the pancake ingredients together. Preheat a pancake pan to medium heat. Spray it with oil. Pour 1/3 cup batter onto the pan. Once the top looks dry and the bottom is done, carefully flip the pancake over. (I had to slide mine onto a plate and then flip it upside down.) Cook until lightly browned. Pour some of the filling in the center, roll the pancakes up, and serve with extra filling and strawberries on top.
Have a wonderful evening!