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Parmesan-Herb Dutch Baby with Garlic-Butter Mushrooms

Parmesan-Herb Dutch Baby with Garlic-Butter Mushrooms

Parmesan-Herb Dutch Baby with Garlic-Butter Mushrooms

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fun on social

@graceelkus

#ad when every piece is an edge piece 🙌 loved

#ad when every piece is an edge piece 🙌

loved every second of using my @moeninc smart faucet to create these mini lasagna roll-ups.

comment ‘recipe’ to get the recipe sent directly to your DMs, or head to graceelkus.com!

#moensmartfaucet2024 #smarthome #recipes

or, you know, any time 😅 rounded up 12 of my f

or, you know, any time 😅

rounded up 12 of my favorite fast & easy dinner recipes — ready in 30 minutes or less.

comment “dinner” and I’ll send them to your inbox, or head to the link in my bio 😘

healthy fridge desserts are my love language 😍

healthy fridge desserts are my love language 😍 and these Erewhon-inspired raw cinnamon rolls with a @sunsweetgrowersinc prune twist have truly been a top tier sweet treat throughout my pregnancy #ad 

I have been loving adding these prunes to snacks and treats. They taste delicious and support my digestive health.

full recipe at the link in bio or comment RECIPE to get a link sent to your DMs

will forever be singing the praises of cottage che

will forever be singing the praises of cottage cheese mac and cheese 🧀🧀🧀

serves 6

1/2 teaspoon kosher salt, plus more for the pasta water
16 ounces short protein pasta
1 (15-ounce) can pumpkin puree
1 cup full-fat cottage cheese
1 cup 2% or whole milk
2 tablespoons cornstarch
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1/4 teaspoon grated nutmeg
1/8 to 1/4 teaspoon cayenne pepper (depending on spiciness preference)
Freshly ground black pepper
4 ounces sharp Cheddar cheese, grated (about 1 cup)
4 ounces Gruyere cheese, grated (about 1 cup)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Reserve 1 cup of the pasta water; drain.

In a blender or food processor, combine the pumpkin, cottage cheese, milk, cornstarch, mustard, garlic powder, nutmeg, cayenne, 1/2 teaspoon salt and several grinds black pepper.

Let the pasta pot cool down slightly (or rinse it with cold water), then add the sauce. Cook over medium-low heat, stirring occasionally, until bubbling and beginning to thicken, 6 to 8 minutes. Stir in a splash of the pasta water, then remove from the heat.

Add the cheese in handfuls, stirring between each addition, until melted and smooth. Taste and season with more salt, if needed. Add the cooked pasta and stir gently until evenly coated with sauce. Add more of the reserved pasta water to loosen the sauce as needed.

Serve as-is, with toasted breadcrumbs for crunch, or with chopped fresh herbs for a pop of color.

thanksgiving brunch dish, solved ✅ #gothamgreens

thanksgiving brunch dish, solved ✅ #gothamgreenspartner

this stunning quiche will fill you up without weighing you down, thanks to cottage cheese instead of heavy cream in the filling. plus, it’s flavored with my favorite flavor booster: @gothamgreens classic pesto.

grab the full recipe here (also linked in my bio):
https://graceelkus.com/recipes/deep-dish-cottage-cheese-quiche/

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