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Category: Starches

Gnudi

Gnudi

We’ve recently been experimenting with variations on the gnudi from Spotted Pig restaurant in New York City. Their version is light, pillowy, unctuous, and seemingly weightless, despite being loaded with fat and sauced with about a 1⁄4 cup of sagey brown butter. This stuff is by no means healthy, but kids adore it, and it’s far better than feeding them Big Macs and the like.

 

15 ounces ricotta, drained

1 large egg, beaten

3⁄4 cup flour

Salt

Freshly ground black pepper

A few gratings nutmeg

1⁄2 stick butter

12 or so sage leaves

1⁄4 cup grated Parmesan or pecorino cheese

 

In a large bowl mix together the ricotta, egg, flour, salt, pepper, and nutmeg until just combined. Using a tablespoon, scoop up a good measure of the mixture and roll into a sphere, much like making a little ricotta snowball roughly 1 1⁄2 inches in diameter. Place on a floured surface. Repeat until you have a whole mess of little gnudi, made in as uniform a size and shape as possible. At this point you should refrigerate the gnudi for at least a half hour before proceeding. You can also freeze them for future use. Bring a pot of salted water to a gentle boil, add the gnudi, and cook until they float to the surface. While the gnudi are gently boiling, melt the butter in a saucepan until it has foamed, the foam has subsided, and the butter starts to turn a honeyed sort of brown. Add the sage leaves and cook, stirring a bit, until super fragrant and a bit crisp. Once the gnudi is cooked, divide it among bowls and then top with the browned sage butter, with the crispy sage as a garnish. Top with a serious grating of Parmesan. Serve immediately to deafening applause from children of all ages.

 

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Savory Garden Potato Salad

Savory Garden Potato Salad

6 medium potatoes (about 2 lbs)

2 stalks celery, finely chopped

2 stalks scallion, finely chopped

1/4 C. red bell pepper, coarsely chopped

1/4 C. green bell pepper, coarsely chopped

1 T. onion, finely chopped

1 egg hard boiled, chopped

6 T. mayonnaise, light

1 tsp. mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. dill weed, dried

 

Wash potatoes, cut in half, and place them in cold water in a saucepan. Cook covered over medium heat for 25 to 30 minutes or until tender. Drain and dice potatoes when cool. Add vegetables and egg to potatoes and toss. Blend together mayonnaise, mustard, salt, pepper, and dill weed. Pour dressing over potato mixture and stir gently to coat evenly. Chill for at least 1 hour before serving.

 

 

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Navy Beans Les Tarragon

Navy Beans Les Tarragon

1 T. Olive oil
1 C. Onion; diced
1 C. Domestic mushrooms; quartered
1 C. Scallions; thinly sliced
1 C. Leeks; thinly sliced
1 tsp. Dried leaf tarragon

15 oz Canned navy or great northern beans; drained

1/2 C. White wine

1/2 C. Soymilk powder

2 tsp. Dark miso

1/2 T. Lemon juice

Red bell pepper; diced, for garnish

Scallions; sliced, for garnish

In a large nonstick skillet, heat oil. Add onion, mushrooms, scallions, leeks and tarragon; sauté until onions are transparent, about 5 minutes. Stir in beans; reduce heat to medium-low. In a bowl, whisk together wine, soymilk powder, miso and lemon juice. Add to skillet; simmer gently 5 minutes. Garnish with scallions and bell pepper if desired.

 

BBQ Black Beans with Kale

BBQ Black Beans with Kale

bbqbeans2 tsp. extra virgin olive oil

1 lb. kale, stems discarded, leaves rinsed and coarsely chopped

4 cloves garlic, minced

Salt and pepper to taste

1 large yellow bell pepper, chopped

2 tsp. ancho chile powder

2 cans black beans, rinsed and drained

3/4 C. barbecue sauce

1 shot (1 1/2 oz.) rum

 

In a large skillet, heat 1 tsp. oil over medium heat. Add kale (in batches if necessary), salt, pepper, and garlic. Cook until wilted, a few minutes. Pour into a bowl and set aside. Heat remaining tsp. olive oil in the skillet over medium heat. Sauté bell pepper with ancho chile powder for about 4 minutes, until the pepper softens. Add beans, barbecue sauce, and rum. Turn to low heat and cook gently for 15 minutes. Stir in kale. Serve over baked potato or rice

 

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Tortellini Salad

Tortellini Salad

tort1 (20-ounce) package refrigerated cheese tortellini

1 cup fresh mozzarella, cubed

1 cup pepperoni, chopped

1 cup cherry tomatoes cut in half

1/3 cup fresh basil, chopped

2/3 cup Caesar salad dressing

Salt and pepper to taste

 

Cook tortellini according to package directions; drain and rinse with cold water and drain again.  Transfer cooked tortellini to a large bowl and add remaining ingredients.  Toss well.  Refrigerate at least 1 hour before serving.

Croquettes with Serrano Ham and Manchego

Croquettes with Serrano Ham and Manchego

croq2 T. unsalted butter

2 T. olive oil

1/4 C. finely chopped onion

Coarse salt and freshly ground pepper

7 T. all-purpose flour, plus more for shaping

3/4 C. whole milk

6 T. finely chopped serrano ham

1/3 C. grated plus 1/4 C. Manchego cheese, (about 1 3/4 oz. s)

3 large eggs

1 1/2 C. fresh breadcrumbs

Vegetable oil, for frying

Fresh flat-leaf parsley sprigs, for garnish

 

Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 C. cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days. Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 C. cheese in another shallow dish. Scoop T. of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper. Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

 

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Sausage & Cheese Bread

Sausage & Cheese Bread

Sausage Bread1wm1 lb. pork sausage

1/4 cup chopped onion

1/4 cup Parmesan cheese

1/2 cup grated cheddar cheese

1 egg

1/2 teaspoon Texas Pete hot sauce

1 1/2 teaspoon salt

Dash of red pepper flakes

2 cups baking mix – Bisquick

2/3 cup milk

1/4 cup mayonnaise

Preheat oven to 350 degrees.  Coat a 9×5 inch loaf pan with cooking spray. Crumble sausage into a large skillet and cook along with onion until brown. Drain on paper towels and cool. In a large bowl, combine egg, cheeses, hot sauce, salt and pepper.  Mix well. Add baking mix, milk,  and mayonnaise.  Stir. To the mixture, add sausage & onions.  Mix until just blended. Pour into loaf pan and bake for 45 to 50 minutes. Let rest in pan for 10 minutes.  Turn out to plate to serve.

Spicy Sausage and Cheese Bread

Spicy Sausage and Cheese Bread

1/2 lb. Ground andouille, kielbasa, or Italian sausage
1 C. Minced yellow onions
1 T. Minced jalapeño
1 Envelope (1/4-ounce) dry yeast
2 T. Sugar
2 T. plus 1 tsp. Vegetable oil
2 cups warm water (about 110 degrees F)
6 C. bleached all-purpose flour

1/4 C. Yellow cornmeal
2 tsp. Salt

1/2 lb. White cheddar cheese, grated

 

Preheat the oven to 400 degrees F. Brown the sausage in a skillet over medium heat. Add the onions and jalapeños. Continue to cook for 3 minutes. Remove from the heat and drain on a paper-lined plate. Set aside and cool to room temperature. Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn’t begin to foam after a few minutes, it means it’s not active and will have to be replaced. In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, salt, sausage mixture, and cheese. Add this mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the down with the remaining teaspoon vegetable oil. Retun the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Remove the dough from the bowl and turn it onto a lightly floured surface. Using your hands, gently roll and form it into a narrow loaf about 24 inches long. Cut the dough into 18 equal pieces (each about 2 1/2 ounces). With the palm of your hand, roll the portions on a lightly floured surface to form small round rolls. Line a baking sheet with parchment paper and sprinkle it with the remaining 2 tablespoons cornmeal. Place the rolls about 1-inch apart on the paper. Cover the rolls with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes. Using a sharp knife, make a small X on top of each roll. Bake until golden brown, about 20 minutes. Remove from the oven and serve warm.

 

Frijoles Refritos

Frijoles Refritos

3 T. Crisco

½ C. chopped Onion

4 C. Beans a la Charro with cooking liquid

 

Heat shortening in a heavy bottomed pan until almost smoking.  Add onions and sauté until clear, about 3 minutes.  Add beans to pan and mash until about 2/3 of the beans are mashed, and the other 1/3 is still whole.

 

 

From Chevy’s Tex Mex Cookbook

Oodles of Noodles Pasta Salad

Oodles of Noodles Pasta Salad

1 bag (12 oz) rainbow rotelle pasta

1 cup cubed ham

1 1/2 cups cubed cheese (or grated)

3 cups assorted raw vegetables such as:

Broccoli

Cucumber

Green or yellow onion

Zucchini squash

Green, yellow or red peppers

Bottled Salad dressing

 

Cook pasta according to package directions. Cut ham and cheese into small cubes. Wash vegetables and chop them into small pieces. Mix all ingredients with your favorite salad dressing. Italian works great! Variation: you can substitute other favorite pasta such as macaroni, tortellini, shells, etc. tot tip: Keep the ingredients separate and let your child pick what he wants and choose whether or not he wants dressing on his

 

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Mexican Red Rice

Mexican Red Rice

This makes fluffy, restaurant style red rice.  Serve it with, in, on or under just about anything Mexican.

 

6 Beefsteak or Plum Tomatoes

1 T. chopped Cilantro

2 C. Water

1 tsp. chopped Garlic

2 tsp. Chipotle Puree

2 tsp. Salt

1/3 C. Canola Oil

2 C. Long Grain White Rice

½ C. chopped Yellow Onion

 

In heavy skillet over medium high heat, place tomatoes and char until skins split and they become aromatic.  Transfer to blender and puree.  Stir in cilantro and set aside.  In large saucepan, combine water, pureed tomatoes, garlic Chipotle puree, and salt.  Bring to a boil.  Heat the oil in another large saucepan over high heat until just before the oil begins to smoke.  Add rice and onion and sauté until ¾ of the grains are bright white or slightly brown, 7 to 10 minutes.  Add tomato mixture (do not drain oil) from the other saucepan and simmer for 15 minutes.  Remove from heat, cover, and let stand for 20 to 30 minutes, stirring every 10 minutes and tasting to see if rice is done.  When rice is cooked through, fluff with fork and keep warm until ready to serve.

 

From Chevy’s Tex Mex Cookbook

Big Flavor Black Beans

Big Flavor Black Beans

2 C. dried Black Beans

3 qt. Water

¾ C. Yellow Onion (cut into 3/8” cubes)

1 T. chopped Garlic

1 T. ground Cumin

2 tsp. Chile Powder

1 tsp. Chipotle Puree

1/3 C. Catsup

1 tsp. dried Oregano

2 tsp. Salt

 

Soak beans in a stockpot overnight in the water; beans should be covered. The next day, add remaining ingredients, except salt, and bring to a boil and stir.  Lower heat to medium, cover and simmer until the beans are tender, but slightly firm in the center, 1 ½ to 2 hours.  If the liquid evaporates before beans are cooked add more water, ¼ C. at a time.  When cooked through, add salt and cook 1-2 more minutes.  Keep warm until ready to serve, or cool, cover, and refrigerate up to 3 days.

 

To make black bean soup, thin with a little water or stock and stir in some pico de gallo or spicy salsa.

 

 

From Chevy’s Tex Mex Cookbook

Beans a la Charra

Beans a la Charra

 

  • 3 C. dried Pinto Beans
  • 3 qt. Water
  • 6 slices uncooked Bacon, coarsely chopped
  • ½ C. diced Onion
  • 1 T. chopped Garlic
  • ½ Jalapeno, stemmed, seeded and chopped
  • 1 T. Chile Powder
  • 2 tsp. Ground Cumin
  • 1 T. salt

 

In stockpot, soak beans overnight in the water (should be covered).  The next day, cook bacon in skillet over medium high heat until crisp, 6 to 8 minutes.  Add onion, garlic and jalapeno and cook for 5 minutes.  Stir in chile powder and cumin and cook a minute more.  Add 1 C. of the beans’ soaking liquid while stirring and scraping the pan to being up any browned bits.  Add beans and remaining water and bring to a rapid boil.  Decrease the heat to medium low and simmer 90 minutes to 2 hours, or until beans are soft.  When cooked through, add salt and cook 1-2 more minutes.  Keep warm until ready to serve or cool, cover and refrigerate up to 3 days.

 

You can serve these beans as a soup by pureeing some of the beans and stirring them back in.

 

From Chevy’s Tex Mex Cookbook

Indian Spiced Cauliflower and Potatoes

Indian Spiced Cauliflower and Potatoes

indian1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets

1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

5 tablespoons vegetable oil

1/2 teaspoon cumin seeds

3/4 teaspoon salt

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoons minced fresh jalapeño, including seeds

2 teaspoons minced peeled fresh ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/4 teaspoon cayenne

1/2 cup water

 

Accompaniment: lemon wedges

 

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.  Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.  While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes. Makes 4 side-dish servings.

Cheesy Roasted Red Pepper Bread

Cheesy Roasted Red Pepper Bread

1 loaf French Bread

1 C. Shredded Mozzarella Cheese

1/2 C. Mayonnaise

1/4 C. Finely Chopped Roasted Red Peppers

1 T. Fresh Cilantro, chopped

1/2 tsp. Ground Cumin

1 sm. Onion, finely chopped

 

Heat oven to 400 degrees.  Cut bread loaf horizontally into 3 layers.  Mix remaining ingredients.  Spread half the cheese mixture over bottom layer. Top with the middle layer of bread.  Spread with remaining cheese mixture.  Top with last layer of bread, press firmly.  Wrap securely in heavy duty aluminum foil.  Bake 15-20 minutes or until hot.

 

Cheesy Potato Fans

Cheesy Potato Fans

Peel or leave the skins on medium size baking potatoes. Slice them into about one-quarter inch thick slices, without going all the way through. Put a thin slice of onion and a small piece of cheese between the potato slices, give a brushing with some melted butter and sprinkle with salt and pepper. Wrap tightly in foil and place on the grill about an hour and a half before serving time. When the potato feels soft through the foil, it’s done.

 

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Chevy’s Famous Flour Tortillas

Chevy’s Famous Flour Tortillas

6 C. All-Purpose Flour

1 tsp. Baking Powder

½ tsp. Salt

½ C. Crisco, cut into small pieces

2 ½ C. Warm Water

 

Place flour in the bowl of a mixer and add baking powder and salt, stirring to mix.  Add shortening.  Turn mixer on low and slowly pour in the water.  Mix on low about 30 seconds, or until well blended.  Scrape the dough out of the bowl onto a floured surface.  Divide into 2 equal portions. Cover with plastic wrap and set aside to rest at room temperature for 20 minutes.  Divide each half into 8 pieces.  Lightly flour your work surface.  With a rolling pin, roll each ball into an 8 inch round.  Rotating the dough while you roll will help it spread out into a nice circle.  Stack the rounds on a baking sheet with plastic wrap between each tortilla.  Let the tortillas rest for 10 minutes.  Heat griddle (375) or cast iron skillet over medium heat and lightly coat with vegetable oil cooking spray.  Cook tortillas on each side for 1 minute, or until light brown spots begin to appear on the surface.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Cheesy Popovers

Cheesy Popovers

2 Eggs, beaten

1 C. Milk

3/4 tsp. Salt

1/2 tsp. Thyme, crushed

1/4 tsp. Sage, crushed

1/2 tsp. Basil, crushed

1 C. Unbleached flour

1/2 C. Grated cheddar cheese

 

Combine seasonings with milk and eggs; add flour and cheese; mix until just blended. Pour into well-oiled muffin tins, filling 2/3 full. Do not preheat oven. Place muffin tin in oven, and heat to 450 degrees. Bake 30 minutes, no peeking. Remove from oven; turn off heat. Pierce popovers on 4 sides at right angles. Return to oven (do NOT turn on heat). Allow popovers to dry in oven about 10 minutes. Serve immediately.

 

Bacon & Garlic Grits

Bacon & Garlic Grits

2 strips smoked bacon, small dice

3 clove garlic, minced

2 C. milk

2 C. heavy cream

1/4 C. whole butter

1 C. grits

Salt and pepper

 

Render bacon in saucepot until crispy. Add garlic to pot and sauté for 20 to 30 seconds.   Add milk, cream and butter, bring to boil. Add grits and stir. Turn heat to medium and cook for 10 minutes, stirring often. If grits become too thick, add milk to thin it out. Season, to taste, with salt and pepper.

 

 

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Shrimp Bread Salad with Golden Garlic Vinaigrette

Shrimp Bread Salad with Golden Garlic Vinaigrette

About 5 thick slices day-old country-style bread, cut into 3/4-inch cubes (about 7 C.)

3 large ripe tomatoes, cut into chunks

For the Vinaigrette:

7 T. extra-virgin olive oil

4 tsp. finely chopped garlic

1/2 teaspon Spanish or Hungarian sweet paprika

2 T. aged sherry vinegar (or red-wine vinegar)

1 T. fresh lemon juice

1 1/2 pounds large shrimp in the shell or about 42 frozen, cleaned large shrimp, defrosted

salt and freshly ground black pepper

2 tsp. fresh thyme leaves

1 C. loosely packed basil leaves, cut in a chiffonade

 

FOR THE SALAD: Heat the oven to 350 degrees F. Put the bread cubes on a baking sheet and toast them in the oven until they’ve dried out and turned golden brown, 14 to 18 minutes. Remove them from the oven. When cool, combine the bread with the tomatoes in a large bowl. Set aside.  FOR THE VINAIGRETTE: Set a small, heavy skillet over low heat with 6 T. of the olive oil and the chopped garlic. Cook, stirring or shaking the pan frequently, until the garlic turns a pale gold, 6 to 7 minutes. Bear in mind that the garlic will continue to cook from the retained heat of the pan. Remove the pan from the heat, stir in the paprika, vinegar, and lemon juice. Season well with salt and pepper. Pour half of the mixture (about 1/4 C.) over the bread and tomatoes. Stir well to combine and set the remaining vinaigrette aside.  FOR THE SHRIMP: If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Set a large skillet over high heat with the remaining 1 T. of olive oil. When the oil is hot, add the shrimp, season with salt and pepper, and sauté, stirring occasionally, until they’re just cooked through and opaque, 3 to 4 minutes; cut one in half to check. Remove the pan from the heat. Add the remaining garlic vinaigrette to the pan, stir with the shrimp, taste, and adjust seasonings, if necessary.   TO SERVE: Add the shrimp, thyme leaves, and basil to the bread and tomatoes. Toss and serve immediately.

 

 

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Cheddar-Bacon-Ranch Pull Apart Bread

Cheddar-Bacon-Ranch Pull Apart Bread

1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

cheddar bacon ranch pulls

Mango Chutney and Cheese Crostini

Mango Chutney and Cheese Crostini

crostini1 French Baguette cut 1/2 inch slices

2 Tbsp Olive Oil

Cheese of your choice like Blue Cheese, Brie, Gouda

1 jar Patak’s Mango Chutney

A few sprigs of Herb of your choice
Preheat oven to 400F.  Place a parchment paper on a baking sheet.  Brush both sides of the bread with olive oil. Place on the baking sheet.  Bake for 3 minutes. Turn over and bake another 3 minutes.   Top each slice of bread with cheese and Chutney. Decorate with herbs.
Quinoa and Black Beans

Quinoa and Black Beans

1 teaspoon vegetable oil

1 onion, chopped

3 cloves garlic, peeled and chopped

3/4 cup uncooked quinoa

1 1/2 cups vegetable broth

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

salt and pepper to taste

1 cup frozen corn kernels

2 (15 ounce) cans black beans, rinsed and drained

1/2 cup chopped fresh cilantro

 

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.  Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.  Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

 

 

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Hot and Smokey Baked Beans

Hot and Smokey Baked Beans

1 and 1/2 lb. dried great northern white beans (3 and 1/2 – 4 C. s)

2 C. finely chopped onions

1 and 1/4 C. tomato based barbecue sauce

12 oz. tomato based salsa

1/3 C. firmly packed brown sugar

1/4 C. dijon mustard

1/4 C. molasses

2 tsp. salt

 

Place white beans in heavy large Dutch oven. Cover with cold water. Bring to a boil over medium-high heat. Remove from heat and let beans stand until cool, about one hour. Drain beans. Return to same pot. Cover with cold water. Bring to boil over medium-high heat. Reduce heat to low and simmer about 20 minutes. Add two tsp. salt and simmer 20 minutes longer. Drain beans reserving 1 and 1/2 C. liquid. Position rack in center of oven and preheat to 350 degrees. Combine cooked beans, reserved liquid, chopped onion, barbecue sauce, salsa, brown sugar, mustard, molasses and additional salt to taste in same large pot. Cover pot and bake bean mixture one hour.  Uncover and bake until bean mixture is very thick, stirring occasionally, about 40 minutes longer.

 

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Prairie Baked Beans

Prairie Baked Beans

1/2 C. firmly packed brown sugar

1/3 C. Prepared mustard

1/4 C. Molasses

3 cans (about 16 oz ea) pinto beans, rinsed and drained

1 sweet green pepper, chopped

1 sweet red pepper, chopped

1 medium sized onion chopped

 

Whisk together brown sugar, mustard and molasses in medium sized bowl until smooth. Place 1/2 c beans in a food processor or blender. Whirl until pureed. Stir into brown sugar mixture along with remaining beans, green and red peppers and onion. Place into 2 quart baking dish. Bake, uncovered, in reheated 350 degree oven for 1 hour 20 minutes until slightly thickened.

 

Potato and Leek Casserole

Potato and Leek Casserole

3 cups well-scrubbed leeks, cut into 1/2-inch pieces
1/2 cup carrots, shredded
2 Tablespoons olive oil
Salt and pepper to taste
1 teaspoon powdered dry rosemary
1 cup vegetable broth
2 pounds unpeeled red potatoes, sliced in thin rounds
1/4 cup parsley or chives (or mixed), finely chopped

Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well. Layer a well-oiled 2-1/2- to 3-quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with last 1/3 of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes covered at 375 degrees. Uncover and bake for another 10 minutes. Garnish with parsley and chives. Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.

 

Crisp Parmesan Potatoes

Crisp Parmesan Potatoes

4 potatoes, (about 1 1/3 lb.)

1/4 cup butter

1 T. grated onions

Salt and pepper

Dash paprika

2 T. grated Parmesan cheese

 

Preheat oven to 425 degrees F.  Cut washed, unpeeled potatoes into 1/8-inch thick slices and place in a single layer on lightly buttered baking sheets. Melt butter in a small saucepan and add onion, salt and pepper to taste and paprika.  Brush butter mixture on potatoes and bake for 15 to 20 minutes or until potatoes are crisp and golden. Sprinkle with Parmesan cheese and serve at once.

 

Potato Fans

Potato Fans

4 Baking Potatoes

2 Medium Onions

Garlic Cloves

 

Scrub potatoes clean.  Slice thinly, but not all the way through on side of the potato.  Slice onions in rings, then cut rings in semi-circles.  Slice garlic thinly.  Alternating between onion and garlic, place a slice in between each potato piece.  Place a pat of butter on top.  Wrap in foil and bake or place on grill until done.

 

Bacon Cornbread

Bacon Cornbread

1 Jiffy Corm Muffin Mix

1 (8-ounce) can mixed vegetables, drained

1 C. shredded cheddar cheese

1/2 C. finely chopped onion

1/3 C. milk

1 slightly beaten egg

1/2 C. to 1 C. crumbled cooked bacon

 

Preheat oven to 400-degrees and lightly grease an 8x8x-inch baking dish. Combine the dry Jiffy mix, mixed vegetables, cheese, onions, milk, and egg in a bowl and mix well. Stir in the bacon. Transfer batter to prepared baking dish and bake for 25 minutes. Cool slightly before cutting into squares.

 

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Philly Soft Pretzels

Philly Soft Pretzels

1 T. dry yeast

1 1/4 C. warm water

3-4 C. flour

2 tsp. salt

4 tsp. baking soda

kosher or margarita salt

 

Dissolve yeast thoroughly in 1/4 C. warm water. Mix 3 C. flour and salt in large bowl. Add yeast with remaining 1 C. water. Add enough additional flour to make dough stiff. Knead 10 minutes or till dough feels elastic. Form into ball. Place in bowl and spread with butter. Cover with towel and let rise till doubled, about 45 minutes. Divide dough into 12 small balls and roll between hands (or on counter) to form a rope. Form into pretzel shapes, wetting and pinching ends firmly. Dissolve baking soda in 4 C. water and bring to a boil. Drop pretzels, a few at a time, in water and boil till they float to the top, about 1 minute. Remove and drain. Place on buttered baking sheet. Sprinkle with salt and bake at 475 for 15-20 minutes or till golden brown. Place on rack to cool.

Wild Rice Dressing

Wild Rice Dressing

1 (6-oz.) package long-grain & wild rice mix, prepared according to package directions

6 C. (1/2-inch cubes) Ciabatta bread or Italian rustic

1 lb. Italian sausage

2 small onions, finely chopped

4 celery ribs, finely chopped

1/4 C. butter

1 C. dried apricots, chopped

1 C. dried cherries

1/2 C. chopped Italian parsley

1/2 tsp. each salt and pepper

1 to 2 C. chicken broth, heated

 

Transfer rice mixture to a large bowl and fluff with a fork. Set aside. Place bread cubes on a large rimmed pan and toast in a 325-degree oven for 20 minutes, until dry. Set aside. Cook sausage in a large skillet over medium high heat, stirring until it crumbles and is well browned. Drain fat. Sauté onion and celery in butter in a large skillet over medium heat until tender. Combine rice, bread, sausage, sautéed vegetables, dried fruit, parsley salt and pepper in a large bowl and toss well. Drizzle warm broth evenly over dressing.  Transfer to a lightly greased 3-quart baking dish. Cover and bake dressing in a 375-degree oven for 30 minutes, uncover and bake 30 minutes more, until browned.

 

Yield:

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Spicy Shrimp Crisps

Spicy Shrimp Crisps

3/4 lb. Cooked shrimp, chopped
2 tsp. finely chopped green onion

2 tsp. finely chopped red bell pepper

1 tsp. Season-All Seasoned Salt, divided

1 tsp. Parsley Flakes

1/2 tsp. Dry Ground Mustard

1/4 tsp. Celery Seed

2 tsp. Water

2 tsp. Olive Oil

1 Egg White

6 slices Bread, lightly toasted

Mayonnaise

Combine first 10 ingredients. Trim crusts from bread slices. Spread lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices. Cut each slice into four triangles. Place triangles on a large baking sheet coated with cooking spray. Bake at 350 degrees F for 8-10 min.

 

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

gritd

2 cups water

2 cups reduced-fat milk

1 cup grits

2/3 cup shredded smoked cheddar cheese

1 clove garlic, minced

1 tablespoon butter

Salt and pepper to taste

4 slices heirloom tomatoes

 

Bring the water and milk to a boil in a large saucepan. Whisk in the grits, cover, and reduce heat to low. Stir often and cook until thick and creamy, 30-45 minutes.  Preheat broiler. Remove saucepan from heat and whisk in the cheese, garlic, and butter, then season to taste with salt and pepper. Divide the grits into four large ramekins that have been sprayed with oil or cooking spray. (If you don’t have large ramekins or mini cocottes, about 6 small ramekins will work.) Top each ramekin with a slice of tomato, lightly spray the tomato with oil, and then sprinkle a little additional salt and pepper on top. Place ramekins on a baking sheet and broil for 5-10 minutes, or until the tomato is softened and starting to blister.

Orange-Pistachio Wild Rice Salad

Orange-Pistachio Wild Rice Salad

2/3 C. brown rice

2/3 C. wild rice

3 C. low-sodium chicken broth

1 orange, peel and pith removed, segmented and sliced (about 2/3 C.)

10 large basil leaves, sliced into ribbons (about 1/3 C.)

1/4 C. minced red onion

3 T. chopped pistachios, lightly toasted

1 tsp. finely grated orange zest

For the dressing:

1/3 C. red wine vinegar

1/4 C. olive oil

1 T. orange juice

1 1/2 tsp. Dijon mustard

1 tsp. honey

1/4 tsp. salt

 

Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely. When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate. For the dressing: Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate. Pour over rice mixture and toss to incorporate.

 

Yield:  6 servings

Calories:  300

Fat:  14g

Fiber: 3g

Skillet Scallion & Chile Corn Bread

Skillet Scallion & Chile Corn Bread

1 1/2 C. stone ground Cornmeal, fine grind preferred

1 C. Flour

2 T. sugar

1 T. Baking Powder

1/2 tsp. Baking Soda

1 tsp. Salt

1 2/3 C. Buttermilk

6 T. Butter, melted

1/4 C. Vegetable Oil

2 large Eggs, beaten

1 Red Serrano or Jalapeno Pepper, stemmed, seeded, and minced

1/3 C. minced Scallions

3 T. minced Cilantro

1 T. minced Chives

 

Oil a 9” cast iron skillet well.  Combine cornmeal, flour, sugar, baking powder, baking soda and salt and sift into the howl of an electric mixer.  Combine buttermilk, melted butter, oil and eggs in another mixing bowl.  With mixer running on low or with a wooden spoon, add buttermilk mixture to the dry ingredients and mix well.  Scrape sides of bowl once.  Add chile pepper, scallions, cilantro and chives; mix briefly.  Let batter rest for 15 minutes.  Preheat oven to 400 degrees.  Heat skillet in the preheated oven for 5 minutes.  Pour batter into hot skillet.  Bake for 30 minutes or until a toothpick comes out clean.  When done, turn corn bread out of the pan onto a rack and let cool slightly before serving.

 

 

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Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

GH0101_Orecchiette-with-Greens_lg1 lb. orecchiette or other short pasta

1/2 C. olive oil

2 garlic cloves, crushed

12 oz. Swiss chard or mustard greens, stemmed

12 oz. baby spinach leaves

1 (15-oz.) can garbanzo beans, rinsed and drained

2 C. small cherry or grape tomatoes

8 oz. ricotta salata cheese, crumbled

2 tsp. lemon zest

Kosher salt and freshly ground black pepper

 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 C. of the pasta water. In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed. Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

 

 

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Macaroni from the Island of Ischia

Macaroni from the Island of Ischia

3 T. extra-virgin olive oil

1/4 C. capers, preferably salt-packed, rinsed and coarsely chopped

Pinch of dried oregano

1/4 C. broad crumbs

2 plump garlic cloves, minced

1 lb. maccheroni

6 anchovy fillets, coarsely chopped

1/3 C. of coarsely chopped black olives, pitted

3/4 C. diced mozzarella, preferably buffalo-milk

2 lb. ripe tomatoes, peeled and coarsely chopped

1/2 C. torn basil leaves

Pinch of crumbled dried red chili

Sea salt (optional)

 

Combine 2 T. of the olive oil and the garlic in a skillet over medium-low heat. Gently sweat the garlic until it is very soft, but do not let it brown. Add the anchovies and m them with a fork into the garlicky oil. Stir in the tomatoes, capers, and olives and cook about minutes. Taste and add salt if you wish. Now stir in the chili and oregano and simmer for a 10 minutes. Add a little water from time to time if the sauce starts to stick.  Meanwhile, bring 6 quarts of lightly salted water to a rolling boil. In a separate small skillet, combine the bread crumbs with the remaining T. of olive oil. Set over medium heat and toast the crumbs, stirring occasionally, until golden brown and crisp. Set aside.  Cook the pasta until done to taste, then drain. Or cook until slightly underdone, drain, let it finish cooking in the simmering sauce. Mix the pasta and sauce together and stir in the cubes of mozzarella and some of the basil, along with a couple of T. of crisp bread crumbs. Transfer to a serving dish and garnish the top with the rest of the bread crumbs and basil. Let rest for at least 15 minutes before serving.

 

 

Yield:

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Maya’s Potatoes

Maya’s Potatoes

8 medium Potatoes
Oil for deep frying
1 Onion, coarsely chopped
4 each Garlic cloves, pressed
6 T. Oil

1 pinch Asafetida

7 Fenugreek seeds

1/2 tsp. Fennel seeds

1/4 tsp. Black onion seeds

1/4 tsp. Black mustard seeds

1 Bay leaf

3 Dried red peppers

1/2 tsp. Turmeric

2 medium Tomatoes, chopped

1 pinch Sugar

1 1/2 tsp. Salt

 

Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces. Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain & set aside. Save some of the oil for later use.  Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot. When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simmer for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve hot.

 

Teleme, Squash, and Onion Galette

Teleme, Squash, and Onion Galette

onchsgalette1 C. all-purpose flour

1/8 tsp. salt

1/8 tsp. sugar

6 T. (3/4 stick) unsalted butter, very cold, cut into 1/4-inch cubes

1/4 C. ice water

1 T. olive oil

1/2 yellow onion, thinly sliced

1/4 lb. yellow squash, sliced into 1/4-inch rounds

1 T. fresh thyme leaves, or 1 1/2 tsp. dried thyme

Salt and freshly ground pepper, to taste

1/4 lb. young Teleme cheese, coarsely grated

1 T. milk or cream

 

In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two knives, cut the chilled butter into the flour mixture just until the butter is the size of small gumballs. Make a well in the middle of the dough. Pour a small amount of ice water into the center, and using a fork, bring some of the flour-butter mixture into the water. Continue until all of the water has been well incorporated. The mixture will be slightly crumbly, but it should hold together. If it doesn’t, add more cold water, 1 T. at a time. Press the dough into a ball and then flatten it into a disk about 5 inches in diameter. Wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours. The dough can also be frozen.  Preheat the oven to 400 F. Place a rack in the lower third of the oven. Do not place in the lowest slot or the bottom of the galette will burn before the topping is done.  In a medium skillet, heat the olive oil over medium-high heat. Add the onions and squash and sauté for about 2 minutes, stirring constantly. Add the thyme, salt, and pepper and continue to cook until the onions and squash are translucent but not brown, about 5 minutes. They should be slightly underdone. Remove from the heat and set aside.  Remove the dough from the refrigerator, and on a well-floured surface or on a floured piece of parchment, roll it into a circle 8 to 9 inches in diameter and 1/8 inch thick. Place the dough in a shallow baking or pizza pan. (Do not use a rimless baking sheet, or you’ll likely end up with melted butter on your oven floor.) Spoon the onion-squash mixture onto the center of the dough, leaving a 1 1/2-inch border. Top with the cheese. Next, fold the 1 1/2 inch border toward the center to encase part of the filling, crimping the edges a little as you go. You should end up with a “window” of filling about 5 inches in diameter, with the crust overlapping the edges of the filling.  Brush the folded-over edges with the milk or cream. Bake until the border is golden and the cheese is bubbly and golden brown, 25 to 30 minutes. Serve immediately.

 

 

Yield:

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Bacon and Green Onion Biscotti

Bacon and Green Onion Biscotti

2 1/2 c. flour

1/4 tsp. black pepper

2 tsp. baking powder

1/4 tsp. salt

8 T chilled butter, cut into 8 pieces

2 T olive oil

2 large eggs

1/2 c. milk

1 1/4 lbs of bacon

3 green onions, finely chopped

1 large egg, lightly beaten with a T. of water

 

Begin by frying the bacon until crisp. I like to bake mine on an aluminum foil lined cookie sheet, with sides, in a 400 degree oven for about 15 minutes, flipping the bacon once. The foil makes the grease very easy to clean up and I don’t have to fuss over a frying pan. Once the bacon has cooled slightly, chop it into small pieces [doesn’t have to be perfect but maybe aim for 1/2″ square pieces]. In the bowl of an electric mixer, fitted with the paddle attachment, combine the flour, pepper, baking powder, and salt on low speed. Add the butter chunks until the mixture resembles a coarse meal. In a small bowl, whisk together the olive oil, eggs and milk. Slowly pour the liquid mixture into the dough and mix until just combined. Add in the green onions and bacon and mix until combined. You could also do this in a food processor but be sure to turn the dough out into a bowl before adding the green onion and bacon. Mix the bacon and green onion in by hand because the processor blade would get rid of the yummy chunks. Turn the mixture out onto a lightly floured surface. Divide the dough into 4 pieces. Roll each section into a log measuring 7 inches long and at least an inch thick. Wrap each log in plastic wrap and refrigerate for at least 30 minutes.  In the last 10 minutes before removing the biscotti from the fridge, preheat the oven to 350 degrees. Remove the biscotti logs from the fridge and place the logs on a lightly oiled baking sheet. The logs will not grow that much during baking, so they can be placed pretty close together. Brush the top of each log with egg wash and bake for approximately 25 minutes until light brown and firm to the touch. Remove the logs from the oven and let cool on a wire rack for at least 15 minutes. Decrease the oven temperature to 300 degrees. After the logs have cooled, slice them crosswise [you can also slice on a diagonal for longer biscotti] with a serrated knife into 1/2 inch thick slices. Place the slices on top of a wire rack resting in a baking sheet [this way the heat will circulate around the biscotti]. Bake for approximately 30 minutes until the biscotti have dried and turned golden brown. Once cool, the biscotti will keep in an airtight container for about a week. Serve with your favorite soup, dunk in your fave dip or eat like delicious crackers!

 

 

Yield:

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