1/2 red onion
olive oil
2-2/3 c low-sodium vegetable broth
2/3 c pearl barley
4 oz raw shiitake mushrooms, sliced
1/2 c chopped fresh parsley
1 tsp salt
Vinaigrette:
1 Tbsp white wine vinegar
1 tsp honey
1 tsp brown mustard
3 Tbsp olive oil
salt
pepper
For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.
Preheat oven to 350 degrees. Peel onion and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.
In a medium-sized pot, bring brother to a boil and add barley. Reduce heat and simmer, covered, until barley is tender, 35-40 minutes. Drain any excess liquid and spread barley on a baking sheet to cool.
In a saute pan over medium heat, cook mushrooms with 1 Tbsp oil until tender. Mix sauteed mushrooms into cooled barley, along with onion, parsley, salt and vinaigrette. Adjust seasoning as desired.
Notes:
Untried.
Recipe from Chef Martin Breslin, Harvard Dining Services, as printed in Wegman's Nature's Marketplace magazine.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Tuesday, September 10, 2013
Cucumber Salad
4 large cucumbers, peeled, seeded, sliced
1/2 red onion, peeled, thinly sliced (rinse and drain to diminish intense flavor)
3 Tbsp finely chopped fresh dill
3 Tbsp finely chopped fresh mint leaves
1 tsp sea salt
1/4 c white wine vinegar
2 tsp sugar
1-1/2 Tbsp vegetable oil
Combine all ingredients in large bowl. Mix well. Refrigerate at least 30 minutes, up to 24 hours. (Optimal time: 4-6 hours.) Adjust seasoning as needed and serve chilled.
Notes:
Untried.
From "Fast Fresh + Simple" by Hope Cohen
1/2 red onion, peeled, thinly sliced (rinse and drain to diminish intense flavor)
3 Tbsp finely chopped fresh dill
3 Tbsp finely chopped fresh mint leaves
1 tsp sea salt
1/4 c white wine vinegar
2 tsp sugar
1-1/2 Tbsp vegetable oil
Combine all ingredients in large bowl. Mix well. Refrigerate at least 30 minutes, up to 24 hours. (Optimal time: 4-6 hours.) Adjust seasoning as needed and serve chilled.
Notes:
Untried.
From "Fast Fresh + Simple" by Hope Cohen
Saturday, May 28, 2011
Tzatziki Sauce
8 oz plain yogurt
1 cucumber, shredded
juice from 1/2 lemon
1 - 2 tsp chopped fresh dill, or 1/4 - 1/2 tsp dried
1 - 2 cloves garlic, minced
salt and pepper to taste
Combine all ingredients; chill before serving. Serve with falafel, pita, fresh veggies, Greek food, meats, whatever you like.
NOTES
Adapted from various online recipes.
To reduce wateriness -- strain yogurt in a paper-towel lined strainer before making, and/or squeeze water out of shredded cucumber. Sometimes I skip these and it's still pretty good.
1 cucumber, shredded
juice from 1/2 lemon
1 - 2 tsp chopped fresh dill, or 1/4 - 1/2 tsp dried
1 - 2 cloves garlic, minced
salt and pepper to taste
Combine all ingredients; chill before serving. Serve with falafel, pita, fresh veggies, Greek food, meats, whatever you like.
NOTES
Adapted from various online recipes.
To reduce wateriness -- strain yogurt in a paper-towel lined strainer before making, and/or squeeze water out of shredded cucumber. Sometimes I skip these and it's still pretty good.
Saturday, February 27, 2010
Cream of Broccoli Soup
1 1/4 lb broccoli
4 Tbsp butter
1/4 c mushrooms, chopped
1 Tbsp onion, chopped
4 Tbsp flour
3 1/2 c milk
1 lb sharp cheddar cheese, grated
1 tsp salt
Cook broccoli. Chop and set aside.
Melt butter in large heavy pan. Add mushrooms and onion. Saute until tender.
Add flour and stir until bubbly.
Gradually add 1 1/2 c milk, stirring constantly to prevent lumps. Add cheese and stir until smooth. Stir in remaining milk.
Add broccoli and heat thoroughly.
NOTES
Untried.
From: "From Amish and Mennonite Kitchens" by Phyllis pellman Good and Rachel Thomas Pellman.
4 Tbsp butter
1/4 c mushrooms, chopped
1 Tbsp onion, chopped
4 Tbsp flour
3 1/2 c milk
1 lb sharp cheddar cheese, grated
1 tsp salt
Cook broccoli. Chop and set aside.
Melt butter in large heavy pan. Add mushrooms and onion. Saute until tender.
Add flour and stir until bubbly.
Gradually add 1 1/2 c milk, stirring constantly to prevent lumps. Add cheese and stir until smooth. Stir in remaining milk.
Add broccoli and heat thoroughly.
NOTES
Untried.
From: "From Amish and Mennonite Kitchens" by Phyllis pellman Good and Rachel Thomas Pellman.
Monday, November 9, 2009
Roasted Squash Soup with Maple-Glazed Bananas
2 medium butternut squashes
2 Tbsp brown sugar
1/2 - 1 tsp cinnamon
1/2 - 1 tsp salt
1 - 2 c apple juice and/or water
3 - 4 Tbsp butter
2 bananas, cut into slices
1/4 c maple syrup
Preheat oven to 400 degrees. Cut squashes in half lengthwise and scrape out seeds and pulp. Cover the bottom of two baking dishes with water and lay squashes cut-side-down in pans. Bake for 45 min - 1 hr or until you can easily pierce through the skin of the squash with a fork. Let squash cool until you can handle it. Scrape out the flesh. You can either scrape it into a blender, if you want a smoother consistency, or right into the soup pot to mash with a potato masher if you want a chunkier consistency.
In soup pot, combine squash with brown sugar, cinnamon and salt to taste. Add enough apple juice or water (or a combination of the two) to give you the consistency you prefer. Add butter. Cook over medium heat, stirring frequently, until soup bubbles and is cooked through, and butter is melted.
While soup is cooking, in a separate pan, combine bananas and maple syrup and heat through, stirring to coat bananas.
Ladle soup into bowls and garnish with a generous spoonful of bananas. Drizzle any extra maple syrup over the top of soup.
Serves about 6 as a side dish.
NOTES
Adapted from recipe of the same name at culinarycovers.com.
All amounts are approximate. I didn't actually measure anything -- just added a little of this and a little of that until the texture and taste were right.
The bananas really make this soup something special.
Kid ratings: 7-year-old gives it 7/10, 4-year-old gives it 100/39.
2 Tbsp brown sugar
1/2 - 1 tsp cinnamon
1/2 - 1 tsp salt
1 - 2 c apple juice and/or water
3 - 4 Tbsp butter
2 bananas, cut into slices
1/4 c maple syrup
Preheat oven to 400 degrees. Cut squashes in half lengthwise and scrape out seeds and pulp. Cover the bottom of two baking dishes with water and lay squashes cut-side-down in pans. Bake for 45 min - 1 hr or until you can easily pierce through the skin of the squash with a fork. Let squash cool until you can handle it. Scrape out the flesh. You can either scrape it into a blender, if you want a smoother consistency, or right into the soup pot to mash with a potato masher if you want a chunkier consistency.
In soup pot, combine squash with brown sugar, cinnamon and salt to taste. Add enough apple juice or water (or a combination of the two) to give you the consistency you prefer. Add butter. Cook over medium heat, stirring frequently, until soup bubbles and is cooked through, and butter is melted.
While soup is cooking, in a separate pan, combine bananas and maple syrup and heat through, stirring to coat bananas.
Ladle soup into bowls and garnish with a generous spoonful of bananas. Drizzle any extra maple syrup over the top of soup.
Serves about 6 as a side dish.
NOTES
Adapted from recipe of the same name at culinarycovers.com.
All amounts are approximate. I didn't actually measure anything -- just added a little of this and a little of that until the texture and taste were right.
The bananas really make this soup something special.
Kid ratings: 7-year-old gives it 7/10, 4-year-old gives it 100/39.
Saturday, May 30, 2009
Prassopita (Greek Potato and Leek Pie)
3 Tbsp olive oil
4 c cleaned, chopped leek whites and greens (about 4 leeks)
3/4 lb Idaho potatoes, scrubbed, peeled and grated
1 egg
2 Tbsp milk
2 Tbsp chopped fresh dill (or 2 tsp dried)
1/4 tsp pepper
8 sheets phyllo dough, thawed and refrigerated until ready to use
1 c crumbled feta cheese
1/4 c kalamata olives, coarsely chopped
Preheat oven to 375 degrees. Spray a 9"x13" baking pan with cooking spray.
Heat 2 tsp oil in a large nonstick skillet over medium heat, then add leeks. Cook until they have softened but are still bright green and have not caramelized, about 10 minutes. Transfer to a bowl and let cool about 10 minutes. Put potatoes, egg and milk into a large bowl and mix to combine, then stir in dill and pepper.
Place remaining 2 Tbsp + 1 tsp olive oil in a small cup or bowl. Remove phyllo dough from fridge, take sheets out of box and unroll so they're flat. Cover with a sheet of plastic wrap and then a clean, damp dishtowel.
Place a sheet of phyllo on bottom of baking pan. Using fingers, lightly dot with olive oil. Place another piece of phyllo on top, gently press down, and continue until you have 4 layers. Do not oil the last sheet.
Place half the potato mixture on top and sprinkle with half the feta and half the olives. Top with 1 sheet phyllo and, using fingers, lightly dot with olive oil. Continue until you have 4 layers. Oil the last sheet, too, using up any remaining oil.
Bake at 375 degrees until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and frozen, then reheated at 350 for 15-18 minutes.
NOTES
From Hannaford.
Untried.
4 c cleaned, chopped leek whites and greens (about 4 leeks)
3/4 lb Idaho potatoes, scrubbed, peeled and grated
1 egg
2 Tbsp milk
2 Tbsp chopped fresh dill (or 2 tsp dried)
1/4 tsp pepper
8 sheets phyllo dough, thawed and refrigerated until ready to use
1 c crumbled feta cheese
1/4 c kalamata olives, coarsely chopped
Preheat oven to 375 degrees. Spray a 9"x13" baking pan with cooking spray.
Heat 2 tsp oil in a large nonstick skillet over medium heat, then add leeks. Cook until they have softened but are still bright green and have not caramelized, about 10 minutes. Transfer to a bowl and let cool about 10 minutes. Put potatoes, egg and milk into a large bowl and mix to combine, then stir in dill and pepper.
Place remaining 2 Tbsp + 1 tsp olive oil in a small cup or bowl. Remove phyllo dough from fridge, take sheets out of box and unroll so they're flat. Cover with a sheet of plastic wrap and then a clean, damp dishtowel.
Place a sheet of phyllo on bottom of baking pan. Using fingers, lightly dot with olive oil. Place another piece of phyllo on top, gently press down, and continue until you have 4 layers. Do not oil the last sheet.
Place half the potato mixture on top and sprinkle with half the feta and half the olives. Top with 1 sheet phyllo and, using fingers, lightly dot with olive oil. Continue until you have 4 layers. Oil the last sheet, too, using up any remaining oil.
Bake at 375 degrees until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and frozen, then reheated at 350 for 15-18 minutes.
NOTES
From Hannaford.
Untried.
Carrot Soup
1 Tbsp butter, divided
1/2 tsp fennel seeds
1 apple, peeled, cored, diced
1 1/2 lbs carrots, sliced
1/2 lb sweet potatoes, peeled, cubed
2 Tbsp rice (white or brown basmati or regular long-grain)
1/4 tsp turmeric or curry powder
5 1/2 c vegetable stock or water
1 bay leaf
salt and pepper to taste
fresh lemon juice to taste
2 Tbsp minced fresh cilantro or fresh parsley
In a large pot heat 1/2 Tbsp butter over medium heat. Toast fennel seeds until darkened (2-3 minutes). Add apple, carrot and potato and cook 5 minutes, stirring occasionally. Add rice, turmeric or curry, stock or water and bay leaf. Bring to a boil, lower heat, cover and simmer until rice and vegetables are tender, about 30 minutes.
Drain soup, reserving broth. Remove and discard bay leaf. Transfer mixture and small amounts of reserved broth in batches to a food processor or blender and puree until smooth. Return pureed soup and any remaining broth to soup pot.
Simmer 5 minutes. Season with salt, pepper, and lemon juice. Melt remaining butter and drizzle over soup; sprinkle with cilantro or parsley.
NOTES
I think this is from Vegetarian Times.
I like this a lot, but no one else in my family likes it quite as well as I do.
I usually skip the fennel, lemon juice and herbs in the interest of making the soup more kid-friendly.
I always use turmeric, never curry powder.
We like to eat this with croutons on top.
1/2 tsp fennel seeds
1 apple, peeled, cored, diced
1 1/2 lbs carrots, sliced
1/2 lb sweet potatoes, peeled, cubed
2 Tbsp rice (white or brown basmati or regular long-grain)
1/4 tsp turmeric or curry powder
5 1/2 c vegetable stock or water
1 bay leaf
salt and pepper to taste
fresh lemon juice to taste
2 Tbsp minced fresh cilantro or fresh parsley
In a large pot heat 1/2 Tbsp butter over medium heat. Toast fennel seeds until darkened (2-3 minutes). Add apple, carrot and potato and cook 5 minutes, stirring occasionally. Add rice, turmeric or curry, stock or water and bay leaf. Bring to a boil, lower heat, cover and simmer until rice and vegetables are tender, about 30 minutes.
Drain soup, reserving broth. Remove and discard bay leaf. Transfer mixture and small amounts of reserved broth in batches to a food processor or blender and puree until smooth. Return pureed soup and any remaining broth to soup pot.
Simmer 5 minutes. Season with salt, pepper, and lemon juice. Melt remaining butter and drizzle over soup; sprinkle with cilantro or parsley.
NOTES
I think this is from Vegetarian Times.
I like this a lot, but no one else in my family likes it quite as well as I do.
I usually skip the fennel, lemon juice and herbs in the interest of making the soup more kid-friendly.
I always use turmeric, never curry powder.
We like to eat this with croutons on top.
Caramelized Pineapple with Cinnamon
1 1/2 lbs pineapple rings, cut in half
1 tsp ground cinnamon
Preheat oven to broil with rack 6 inches from heat source. Arrange pineapple on a baking sheet and sprinkle both sides with cinnamon. Broil 7-10 minutes, watching carefully, until fruit is caramelized and lightly brown.
NOTES
From Wegmans.
Untried.
1 tsp ground cinnamon
Preheat oven to broil with rack 6 inches from heat source. Arrange pineapple on a baking sheet and sprinkle both sides with cinnamon. Broil 7-10 minutes, watching carefully, until fruit is caramelized and lightly brown.
NOTES
From Wegmans.
Untried.
Spicy Red Lentil Chili
1 c red lentils
4 c + 2 Tbsp water, divided
2 Tbsp butter
1/2 c diced onion
1/4 c diced celery (about 1 stalk)
2 Tbsp minced garlic
1 medium tomato, cored, diced (1 c)
2 c vegetable stock
1 Tbsp Tabasco sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1/8 tsp chili powder
2 Tbsp cornstarch
1/4 c finely diced green bell pepper
salt to taste
Bring lentils and 2 c water to boil on high; turn off heat. Remove half the lentils and liquid; place in blender or food processor and puree about 1 minute.
Melt butter in stockpot on medium low. Add onion; cook, stirring, about 2 minutes, until soft but not browned. Add celery and garlic; cook, stirring, 5 minutes, until soft but not browned. Add tomato; cook 5 minutes.
Add stock, 2 c water, Tabasco, turmeric, cumin, cayenne, salt, pepper and chili powder. Bring to a simmer.
Add reserved whole and pureed lentils plus liquid. Cook about 15 minutes, until lentils are tender.
Combine cornstarch and remaining 2 Tbsp water in a small bowl. Bring soup to a boil and add cornstarch/water mix. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.
NOTES
From Wegmans.
Untried.
4 c + 2 Tbsp water, divided
2 Tbsp butter
1/2 c diced onion
1/4 c diced celery (about 1 stalk)
2 Tbsp minced garlic
1 medium tomato, cored, diced (1 c)
2 c vegetable stock
1 Tbsp Tabasco sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1/8 tsp chili powder
2 Tbsp cornstarch
1/4 c finely diced green bell pepper
salt to taste
Bring lentils and 2 c water to boil on high; turn off heat. Remove half the lentils and liquid; place in blender or food processor and puree about 1 minute.
Melt butter in stockpot on medium low. Add onion; cook, stirring, about 2 minutes, until soft but not browned. Add celery and garlic; cook, stirring, 5 minutes, until soft but not browned. Add tomato; cook 5 minutes.
Add stock, 2 c water, Tabasco, turmeric, cumin, cayenne, salt, pepper and chili powder. Bring to a simmer.
Add reserved whole and pureed lentils plus liquid. Cook about 15 minutes, until lentils are tender.
Combine cornstarch and remaining 2 Tbsp water in a small bowl. Bring soup to a boil and add cornstarch/water mix. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.
NOTES
From Wegmans.
Untried.
Butternut Squash with Baby Spinach
2 1/2 lbs butternut squash, cut into 1" cubes
2 large red onions, peeled and chopped (about 4 c)
3 Tbsp olive oil
salt and pepper to taste
1 (6 oz) pkg fresh baby spinach
3/4 c sweetened dried cranberries
Combine squash and onion in large shallow pan; drizzle with oil and sprinkle with salt and pepper. Toss lightly.
Roast 55 minutes at 350 degrees or until tender and brown. Add spinach and dried cranberries; toss and serve.
NOTES
From Wegmans.
Pretty good.
2 large red onions, peeled and chopped (about 4 c)
3 Tbsp olive oil
salt and pepper to taste
1 (6 oz) pkg fresh baby spinach
3/4 c sweetened dried cranberries
Combine squash and onion in large shallow pan; drizzle with oil and sprinkle with salt and pepper. Toss lightly.
Roast 55 minutes at 350 degrees or until tender and brown. Add spinach and dried cranberries; toss and serve.
NOTES
From Wegmans.
Pretty good.
Friday, May 29, 2009
Cloverleaf Rolls
1/2 c warm water (105-115 degrees)
2 pkg active dry yeast (4 1/2 tsp)
1 tsp + 1/3 c sugar
3/4 c warm milk (105-115 degrees)
4 Tbsp butter
3 3/4 c flour
1 1/2 tsp salt
2 large eggs
1 egg yolk mixed with 1 Tbsp water
In a large bowl, combine warm water, yeast, and 1 tsp sugar; stir to dissolve. Let stand until foamy (about 5 minutes). With a wooden spoon or a mixer on low speed, beat in warm milk, butter, 1/2 c flour, 1/3 c sugar, salt and eggs to make a thick batter. Continue beating 2 minutes, scraping bowl with rubber spatula. Gradually stir in 3 cups of flour to make a soft dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes), working in enough of remaining 1/4 c flour to keep dough from sticking.
Shape dough into a ball and place in a large greased bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise until doubled in volume (about 1 hour).
Punch down dough and turn out onto lightly floured surface. Cover and let rest 15 minutes.
Grease 24 muffin cups. Divide dough in half. Cut each half into 36 equal-sized pieces and shape each piece into a ball. Place 3 balls in each muffin cup. Cover and let rise until doubled (about 30 minutes).
Brush rolls with yolk mixture. Bake at 400 degrees until rolls are golden and sound hollow when tapped (10-20 minutes).
NOTES
Not sure where I got this recipe.
Untried.
2 pkg active dry yeast (4 1/2 tsp)
1 tsp + 1/3 c sugar
3/4 c warm milk (105-115 degrees)
4 Tbsp butter
3 3/4 c flour
1 1/2 tsp salt
2 large eggs
1 egg yolk mixed with 1 Tbsp water
In a large bowl, combine warm water, yeast, and 1 tsp sugar; stir to dissolve. Let stand until foamy (about 5 minutes). With a wooden spoon or a mixer on low speed, beat in warm milk, butter, 1/2 c flour, 1/3 c sugar, salt and eggs to make a thick batter. Continue beating 2 minutes, scraping bowl with rubber spatula. Gradually stir in 3 cups of flour to make a soft dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes), working in enough of remaining 1/4 c flour to keep dough from sticking.
Shape dough into a ball and place in a large greased bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise until doubled in volume (about 1 hour).
Punch down dough and turn out onto lightly floured surface. Cover and let rest 15 minutes.
Grease 24 muffin cups. Divide dough in half. Cut each half into 36 equal-sized pieces and shape each piece into a ball. Place 3 balls in each muffin cup. Cover and let rise until doubled (about 30 minutes).
Brush rolls with yolk mixture. Bake at 400 degrees until rolls are golden and sound hollow when tapped (10-20 minutes).
NOTES
Not sure where I got this recipe.
Untried.
Butternut Squash Soup with Cinnamon Croutons
Croutons:
4 oz French bread (1/2 loaf)
3 Tbsp melted butter
1/4 tsp ground cinnamon
1/8 tsp salt
Cut bread into 3/4" pieces (you should have about 4 cups). Toss with butter, cinnamon and salt. Spread in a jelly-roll pan and bake at 400 degrees for 10-12 minutes or until golden.
Soup:
1 medium leek
3 Tbsp butter
2 carrots, coarsely chopped
1 medium onion, coarsely chopped
1 medium butternut squash (about 2 1/2 lb), cut into 1" pieces
2 1/4 c water
1 3/4 c chicken broth or vegetable broth
1/2 tsp salt
1/2 c half & half or light cream
Cut off root and trim dark top from leek. Cut leek lengthwise in half. Cut white and pale green parts crosswise into 1/4" thick slices. Discard dark green part. Rinse leek in a bowl of cold water, swishing to remove sand. Transfer to a colander to drain.
Melt butter in a soup pan over medium high heat. Add carrots, onion and leek. Cook, stirring occasionally, until onion and leek are light brown (about 10 minutes). Add squash, water, broth, and salt. Bring to a boil; reduce heat to low and simmer, covered, 15-20 minutes or until squash is very tender.
Puree until smooth in a blender or food processor. Return to soup pan and stir in half & half or cream. Heat through but do not boil. Serve hot topped with croutons.
NOTES
From Good Housekeeping perhaps? Not sure.
Untried.
4 oz French bread (1/2 loaf)
3 Tbsp melted butter
1/4 tsp ground cinnamon
1/8 tsp salt
Cut bread into 3/4" pieces (you should have about 4 cups). Toss with butter, cinnamon and salt. Spread in a jelly-roll pan and bake at 400 degrees for 10-12 minutes or until golden.
Soup:
1 medium leek
3 Tbsp butter
2 carrots, coarsely chopped
1 medium onion, coarsely chopped
1 medium butternut squash (about 2 1/2 lb), cut into 1" pieces
2 1/4 c water
1 3/4 c chicken broth or vegetable broth
1/2 tsp salt
1/2 c half & half or light cream
Cut off root and trim dark top from leek. Cut leek lengthwise in half. Cut white and pale green parts crosswise into 1/4" thick slices. Discard dark green part. Rinse leek in a bowl of cold water, swishing to remove sand. Transfer to a colander to drain.
Melt butter in a soup pan over medium high heat. Add carrots, onion and leek. Cook, stirring occasionally, until onion and leek are light brown (about 10 minutes). Add squash, water, broth, and salt. Bring to a boil; reduce heat to low and simmer, covered, 15-20 minutes or until squash is very tender.
Puree until smooth in a blender or food processor. Return to soup pan and stir in half & half or cream. Heat through but do not boil. Serve hot topped with croutons.
NOTES
From Good Housekeeping perhaps? Not sure.
Untried.
Slow Cook Eggplant and Artichoke
1 medium eggplant (about 1 lb)
3/4 tsp salt
1 (14 oz) jar marinara sauce
1 (9 oz) pkg frozen artichoke hearts, thawed and quartered
2 Tbsp well-drained capers
2 tsp fresh rosemary (or 1/2 t dried)
1/4 tsp pepper
1/3 c fresh grated Parmesan cheese
Slice unpeeled eggplant into 3/4" thick slices. Halve slices and sprinkle with salt.
Layer eggplant alternately in slow cooker with marinara sauce, artichokes and capers, sprinkling as you go with rosemary and pepper.
Cover and cook on high until eggplant is tender, 4-5 hours. Sprinkle with Parmesan before serving.
NOTES
This came from a slow-cooker cookbook, but I forget which one. Maybe Fix It and Forget It?
I tried this once several years ago, and don't remember what I thought of it, but it wasn't expunged from the collection so it must not be too bad.
3/4 tsp salt
1 (14 oz) jar marinara sauce
1 (9 oz) pkg frozen artichoke hearts, thawed and quartered
2 Tbsp well-drained capers
2 tsp fresh rosemary (or 1/2 t dried)
1/4 tsp pepper
1/3 c fresh grated Parmesan cheese
Slice unpeeled eggplant into 3/4" thick slices. Halve slices and sprinkle with salt.
Layer eggplant alternately in slow cooker with marinara sauce, artichokes and capers, sprinkling as you go with rosemary and pepper.
Cover and cook on high until eggplant is tender, 4-5 hours. Sprinkle with Parmesan before serving.
NOTES
This came from a slow-cooker cookbook, but I forget which one. Maybe Fix It and Forget It?
I tried this once several years ago, and don't remember what I thought of it, but it wasn't expunged from the collection so it must not be too bad.
Biscuits
2 c flour
1 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
1/3 c butter
1 c milk or as needed
Preheat oven to 425 degrees.
Whisk together flour, baking powder, salt and sugar.
Cut in butter until mixture resembles coarse meal.
Gradually add milk and stir until dough pulls away from sides of bowl. I usually don't need the whole cup of milk.
Knead 15-20 times on a lightly floured surface. (I've forgotten this step and still had them turn out fine.) pat or roll dough to 1" thick. Use a biscuit cutter or drinking glass to cut out biscuits.
Bake on an ungreased baking sheet 13-15 minutes or until edges are brown.
NOTES
Adapted from allrecipes.com.
The only biscuits I ever make. SO. GOOD.
1 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
1/3 c butter
1 c milk or as needed
Preheat oven to 425 degrees.
Whisk together flour, baking powder, salt and sugar.
Cut in butter until mixture resembles coarse meal.
Gradually add milk and stir until dough pulls away from sides of bowl. I usually don't need the whole cup of milk.
Knead 15-20 times on a lightly floured surface. (I've forgotten this step and still had them turn out fine.) pat or roll dough to 1" thick. Use a biscuit cutter or drinking glass to cut out biscuits.
Bake on an ungreased baking sheet 13-15 minutes or until edges are brown.
NOTES
Adapted from allrecipes.com.
The only biscuits I ever make. SO. GOOD.
Thursday, May 28, 2009
Confetti Bites
2 (8 oz) pkg crescent rolls
2 (8 oz) pkg cream cheese, softened
3 Tbsp mayonnaise
1/2 tsp dried basil
1/4 tsp garlic powder
3 c finely chopped colorful fresh veggies, such as peppers, zucchini, carrots
Preheat oven to 350 degrees. Press crescent roll dough onto a 10" x 15" cookie sheet to form a crust. Bake 10-15 minutes or until light golden; cool.
Meanwhile, in a medium bowl, combine cream cheese, mayo, basil and garlic. Spread over crust and top with veggies.
NOTES
From Mr. Food.
Untried.
2 (8 oz) pkg cream cheese, softened
3 Tbsp mayonnaise
1/2 tsp dried basil
1/4 tsp garlic powder
3 c finely chopped colorful fresh veggies, such as peppers, zucchini, carrots
Preheat oven to 350 degrees. Press crescent roll dough onto a 10" x 15" cookie sheet to form a crust. Bake 10-15 minutes or until light golden; cool.
Meanwhile, in a medium bowl, combine cream cheese, mayo, basil and garlic. Spread over crust and top with veggies.
NOTES
From Mr. Food.
Untried.
Sweet Potato and Pear Casserole
4 medium sweet potatoes or yams; peeled, cooked and mashed
1/4 c melted butter
3 Tbsp brown sugar
1/4 tsp salt
1/4 tsp cinnamon
2 Tbsp honey
1 tsp grated orange peel
1 (16 oz) can pear halves, syrup reserved
Preheat oven to 350 degrees. In a greased 1 1/2 quart baking dish, combine potatoes, 3 Tbsp of the melted butter, sugar salt and cinnamon.
In a medium saucepan, blend honey, remaining 1 Tbsp butter, orange peel and 3 Tbsp reserved syrup; bring to a boil.
Arrange pear halves over potatoes; then pour honey mixture on top.
Bake for 30-35 minutes or until golden.
NOTES
I think this comes from Mr. Food.
Untried.
1/4 c melted butter
3 Tbsp brown sugar
1/4 tsp salt
1/4 tsp cinnamon
2 Tbsp honey
1 tsp grated orange peel
1 (16 oz) can pear halves, syrup reserved
Preheat oven to 350 degrees. In a greased 1 1/2 quart baking dish, combine potatoes, 3 Tbsp of the melted butter, sugar salt and cinnamon.
In a medium saucepan, blend honey, remaining 1 Tbsp butter, orange peel and 3 Tbsp reserved syrup; bring to a boil.
Arrange pear halves over potatoes; then pour honey mixture on top.
Bake for 30-35 minutes or until golden.
NOTES
I think this comes from Mr. Food.
Untried.
Rice and Asparagus Casserole
2 lbs fresh asparagus, cut into 1" pieces
2 c cooked rice, cooled
1/4 tsp salt
1/4 tsp cayenne pepper
1/3 c sour cream
2/3 c milk
2 c shredded cheddar cheese
Preheat oven to 350 degrees.
Boil asparagus until crisp-tender (about 10 minutes).
In a medium bowl combine salt, rice, cayenne pepper, sour cream, milk, and 1 c cheese. Spoon half of rice mixture into a greased 9" square baking pan. Arrange asparagus on top of rice and cover with remaining rice mixture.
Bake for 20 minutes. Sprinkle remaining cheese on top and bake 5 minutes more or until cheese is melted.
NOTES
I think this comes from Mr. Food.
Untried.
2 c cooked rice, cooled
1/4 tsp salt
1/4 tsp cayenne pepper
1/3 c sour cream
2/3 c milk
2 c shredded cheddar cheese
Preheat oven to 350 degrees.
Boil asparagus until crisp-tender (about 10 minutes).
In a medium bowl combine salt, rice, cayenne pepper, sour cream, milk, and 1 c cheese. Spoon half of rice mixture into a greased 9" square baking pan. Arrange asparagus on top of rice and cover with remaining rice mixture.
Bake for 20 minutes. Sprinkle remaining cheese on top and bake 5 minutes more or until cheese is melted.
NOTES
I think this comes from Mr. Food.
Untried.
Cranberry Candied Yams
4 medium sweet potatoes or yams
1/2 c whole berry cranberry sauce
3 Tbsp lemon juice
1/3 c honey
1 Tbsp melted butter
Cook potatoes in boiling water until just tender.
Preheat oven to 350 degrees.
Cool potatoes slightly; then peel, split lengthwise and place in a greased 8" square baking dish.
In a small bowl, combine cranberry sauce and lemon juice; spread over potatoes.
Bake 25 minutes, basting occasionally.
NOTES
I think this comes from Mr. Food.
Untried.
1/2 c whole berry cranberry sauce
3 Tbsp lemon juice
1/3 c honey
1 Tbsp melted butter
Cook potatoes in boiling water until just tender.
Preheat oven to 350 degrees.
Cool potatoes slightly; then peel, split lengthwise and place in a greased 8" square baking dish.
In a small bowl, combine cranberry sauce and lemon juice; spread over potatoes.
Bake 25 minutes, basting occasionally.
NOTES
I think this comes from Mr. Food.
Untried.
Black Bean Salad with Rice or Quinoa
2 c cooked rice or quinoa, cooled
1 c black beans (canned, or dried and cooked)
1 c chopped fresh tomato
1/2 c shredded cheddar cheese
1/2 small onion, chopped
1/2 c corn kernels, cooked and cooled
5 oz fresh spinach leaves, torn into small pieces
salsa
taco seasoning
lime juice
Combine in a large bowl rice (or quinoa), beans, tomato, cheese, onion, corn and spinach. I've never measured the salsa out, but you want enough to coat your salad like a dressing. Stir some taco seasoning (or spices like cumin, garlic, chili powder, a little oregano) and lime juice into the salsa until it tastes good. Toss the salad well and serve at room temperature.
NOTES
This is basically my own creation based on a much simpler recipe that uses Italian dressing instead of salsa. Sorry about the imprecision but I don't measure when I'm creating, I just keep seasoning and tasting until it's good.
Quinoa works really nicely here.
Tastes good minus the cheese as well, which makes it vegan.
1 c black beans (canned, or dried and cooked)
1 c chopped fresh tomato
1/2 c shredded cheddar cheese
1/2 small onion, chopped
1/2 c corn kernels, cooked and cooled
5 oz fresh spinach leaves, torn into small pieces
salsa
taco seasoning
lime juice
Combine in a large bowl rice (or quinoa), beans, tomato, cheese, onion, corn and spinach. I've never measured the salsa out, but you want enough to coat your salad like a dressing. Stir some taco seasoning (or spices like cumin, garlic, chili powder, a little oregano) and lime juice into the salsa until it tastes good. Toss the salad well and serve at room temperature.
NOTES
This is basically my own creation based on a much simpler recipe that uses Italian dressing instead of salsa. Sorry about the imprecision but I don't measure when I'm creating, I just keep seasoning and tasting until it's good.
Quinoa works really nicely here.
Tastes good minus the cheese as well, which makes it vegan.
Cowboy Mashed Potatoes
1 lb red potatoes
1 lb yellow potatoes
1/2 can (2 oz) chopped green chiles
12 oz chopped carrots
4 cloves garlic
10 oz frozen corn
4 Tbsp butter
1/2 c shredded cheddar cheese
salt and pepper to taste
Cook potatoes, carrots and garlic in boiling water 15-20 minutes or until potatoes are tender; drain. Stir in corn, chiles and butter; mash well with potato masher. Stir in cheese; season with salt and pepper to taste.
NOTES
Adapted from allrecipes.com.
A nice twist on ordinary mashed potatoes.
I've been guilty of serving this to my family as an entree, I love it so much.
1 lb yellow potatoes
1/2 can (2 oz) chopped green chiles
12 oz chopped carrots
4 cloves garlic
10 oz frozen corn
4 Tbsp butter
1/2 c shredded cheddar cheese
salt and pepper to taste
Cook potatoes, carrots and garlic in boiling water 15-20 minutes or until potatoes are tender; drain. Stir in corn, chiles and butter; mash well with potato masher. Stir in cheese; season with salt and pepper to taste.
NOTES
Adapted from allrecipes.com.
A nice twist on ordinary mashed potatoes.
I've been guilty of serving this to my family as an entree, I love it so much.
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