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Category: Starches

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.

 

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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.

 

 

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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.

 

 

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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!

 

 

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Sweet and Tangy Angel Hair

Sweet and Tangy Angel Hair

1 pound angel hair pasta
2-3 cloves of garlic, minced
1/2 C. unsalted butter
1/4 C. honey
1 tsp. dried basil
1 tsp. dried thyme
1/4 C. grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Meanwhile, in a large nonstick skillet, sauté the garlic in the butter, then stir in the honey, basil and thyme. Drain the pasta, add it to the garlic mixture, and toss to coat. Sprinkle with Parmesan before serving.

Cucumber and Dill Pasta Salad

Cucumber and Dill Pasta Salad

Cucumber and Dill Pasta Salad2 C. uncooked macaroni pasta

2 C. peeled and chopped cucumber

1 C. chopped tomatoes

1 (8 ounce) carton light or non-fat sour cream

1/2 C. skim milk

1 T. minced fresh dill or 1 tsp. dried dill

1/2 tsp. coarse ground pepper

1/2 tsp. salt

1 T. vinegar

Cook pasta in boiling salted water until al dente. Drain and rinse in cold water. Transfer noodles to a large bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix thoroughly. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

Green Bean and Potato Salad

Green Bean and Potato Salad

3 tablespoons wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon + 1 teaspoon olive oil
3 cups green beans, cut into 2″
pieces and steamed
1 pound boiled or steamed
potatoes, cut into 1/4″ slices
1/2 cup chopped red onion
1/2 cup chopped fresh dill

To prepare vinaigrette, whisk together vinegar, mustard, pepper and salt; then whisk in oil. Place green beans, potatoes and onion in a medium mixing bowl. Add vinaigrette and dill; toss thoroughly. Serve warm or at room temperature.

 

Orange, Pine Nuts, & Raisins Bulgur Salad

Orange, Pine Nuts, & Raisins Bulgur Salad

1 1/2 C. fine bulgur (available in most supermarkets or in natural food shops)

1 1/2 C. hot water

3 T. lemon juice

3 T. orange juice

1 T. grated orange rind

3 medium oranges

1/3 C. olive oil

4 scallions, chopped

1/3 C. chopped fresh mint leaves

1/3 C. chopped fresh parsley leaves

1/3 C. pine nuts, toasted

1/3 C. raisins

Salt and pepper, to taste

In a large bowl combine bulgur, water, lemon juice, and orange juice and rind. Tightly cover with plastic wrap and let mixture stand, at room temperature, until liquid is absorbed, about 30 minutes. Fluff mixture with a fork.  While Bulgur is soaking, with a serrated knife, cut away peel and pith from oranges. Cut sections free from membranes and add to bulgur with remaining ingredients. Season salad with salt and pepper, stirring well. Let salad stand, covered, for 30 minutes before serving.

 

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Parsnip, Leek and Apple Pancake

Parsnip, Leek and Apple Pancake

3 parsnips

1 leek – thinly sliced

1 apple – grated

1 tsp flour

Pinch of cinnamon

Salt and pepper

1 T. grated parmesan

Butter

flour, egg and breadcrumbs for coating

 

Top and tail parsnips and boil with skins on until cooked through. Drain, allow to cool and scrape off skin, then mash with a fork. Cook the leeks in a little butter and oil, add grated apple and cooked through for a few minutes. Add to mashed parsnips with flour, seasoning, parmesan and a knob of butter. Form into flat round cakes. Coat in flour, then egg and breadcrumbs. Fry in butter and oil until crisp on the outside.

 

 

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Italian Herb Bread

Italian Herb Bread

1 1/3 C. Water

3 T. Powdered Milk

1 1/2 tsp. Salt

3 T. Sugar

3 T. Shortening

3 3/4 C. Bread Flour

1 1/2 tsp. Dried Marjoram

1 1/2 tsp. Dried Basil

1 1/2 tsp. Dried Thyme

2 tsp. Yeast

 

Place ingredients into the bread machine pan in order listed.  Select the rapid bake setting.

 

Quinoa and Wild Rice Stuffed Squash

Quinoa and Wild Rice Stuffed Squash

quin10 to 12 Sweet Dumpling, Carnival, or Delicata squash (about 3/4 lb. each)

1/2 C. chopped pecans

1 T. olive oil

2 onions (1 lb. total), chopped

2 C. chopped celery

5 1/4 C. vegetable broth

1 1/2 C. wild rice, rinsed and drained

2 T. chopped fresh sage leaves or 2 tsp. dried rubbed sage

1 1/2 C. quinoa, rinsed and drained

2/3 C. chopped dried apricots

1/3 C. chopped dried cherries

1/3 C. chopped dried cranberries

Salt

 

Rinse squash, pierce each with a fork several times, and set in a 10- by 15-inch pan. Add 3/4 C. water to pan and cover tightly with foil. Bake in a 350° oven until the squash are tender when pierced, 45 minutes to 1 hour. Meanwhile, in a 4- to 5-quart pan, stir chopped pecans over medium heat until golden, about 5 minutes. Remove from pan. Add olive oil, onions, and celery to the pan; stir over medium-high heat until the onions are limp, about 6 minutes. Add vegetable broth, wild rice, and sage. Bring to a boil over high heat. Cover, reduce heat, and simmer for 40 minutes. Stir in quinoa, cover, and simmer until both of the grains are tender to bite, 15 to 20 minutes longer. Stir in apricots, cherries, cranberries, and pecans. Add salt to taste. Keep warm until squash are ready. When the squash are cooked, hold with a thick towel to protect hands, and cut 1/2 to 3/4 inch off tops (or sides of Delicata) to form lids. Scoop out and discard seeds. If needed, trim a little off squash bases so they sit steady and level. Mound grain stuffing into squash cavities. Set squash lids on filling and serve, adding salt to taste.

 

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Potatoes Romanoff

Potatoes Romanoff

4 potatoes, quartered
1 tbsp. butter
1 c. low-fat sour cream
4 whole green onions, sliced
1 1/4 C. shredded low-fat cheddar cheese, shredded
1 tsp. salt
1 dash pepper
paprika to taste

Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle with remaining cheese and paprika. Bake uncovered at 350 degrees for 40 minutes.

Jacque Pepin Yukons

Jacque Pepin Yukons

3 pounds baby Yukon gold potatoes

Salt

Freshly ground black pepper

3 C. chicken stock

3 T. butter

2 to 3 T. freshly chopped parsley leaves

 yukon

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 C., add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

 

 

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Garlic and Anchovy Crostini

Garlic and Anchovy Crostini

1 baguette, thinly sliced

1 garlic clove, minced

4 anchovies, minced

â…“ C. extra virgin olive oil

 

Preheat oven to 350°F (198°C). Toast sliced baguette in the oven, turning to brown both sides. In a small bowl, mix garlic, anchovies and olive oil together. Brush toasted baguette slices with mixture.

 

 

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Polenta with Tomatoes

Polenta with Tomatoes

1/2 C. Yellow Cornmeal

1/2 C. Cold Water

1 1/2 C. Boiling Water

1/2 tsp. Salt

1/4 C. chopped Onion

1 clove Garlic, minced

2 T. chopped fresh Marjoram, divided

1 Tomato, cut into 6 slices

2 T. finely crumbled Bleu Cheese or Gorgonzola

 

Mix cornmeal and cold water in 2 quart nonstick saucepan.  Stir in boiling water and salt.   Cook, stirring constantly, until mixture thickens and boils; reduce heat.  Cover and simmer 10 minutes, stirring occasionally; remove from heat.  Cool to room temperature.  Spray a 11 x 7″ baking dish with nonstick cooking spray.  Stir onion and garlic into cornmeal mixture.  Spread in baking dish.  Sprinkle with half the marjoram.  Cover and refrigerate at least 6 hours.  Heat oven to 425 degrees.  Spray cookie sheet with  nonstick cooking spray.  Cut cornmeal mixture into 6 rectangles; place on cookie sheet.   Bake 5 minutes.  Place tomato slice on each rectangle.  Sprinkle with remaining marjoram and cheese.  Bake 5 – 7 minutes longer or until tomato is hot and cheese begins to melt.

 

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Creamy Corn & Bacon Casserole

Creamy Corn & Bacon Casserole

1 lb. bacon, diced

2 C. bread crumbs

1/4 C. minced onion

1/2 C. chopped green pepper

2- 16oz cans cream-style corn

 

In a skillet, fry the bacon until lightly browned. Remove & set aside. Pour 1/8-1/4 C.  of the bacon drippings over bread crumbs; set aside. Discard all but 2 T. of remaining drippings. Preheat oven to 350~f.  Sauté onion & green pepper in drippings till tender. Stir in bacon, & corn. Spoon into a 1-qt baking dish; sprinkle with crumbs. Bake 20-25 minutes or till bubbly & heated through.

 

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Easy Maple Baked Beans

Easy Maple Baked Beans

5-14 oz. Cans pork and beans

1/4 C. Chopped onion
1/3 C. Maple syrup
2 tsp. Dry mustard
6 slices Bacon, cooked and crumbled

Double ingredients to cook in 6 quart crock. Combine all ingredients in crock. Cover and cook on Low for 6-8 hours.

 

Black Bread

Black Bread

3 1/2 to 4 C all-purpose flour

4 C. Rye Flour

2 C. Whole Bran Cereal

2 pkg. Active Dry Yeast

2 T. Instant Coffee Crystals

2 T. Caraway Seed

1 T. Sugar

1 T. Salt

1 tsp. Fennel Seed, crushed

2 1/2 C. Water

1/3 C. Molasses

1 C. Butter or Margarine

1 square (1oz.) Unsweetened Chocolate

2 T. Vinegar

1 T. Cornstarch

1/2 C. Cold Water

 black_bread

In a large mixer bowl, combine 3 cups all-purpose flour and 1 cup of rye flour, the bran cereal, yeast, coffee crystals, caraway, sugar, salt and fennel. In a saucepan, heat water, molasses, butter or margarine, chocolate and vinegar until warm–110 to 115 degrees–stirring constantly until chocolate and butter are almost melted. Add liquid to dry ingredients in a mixing bowl and beat a half-minute at low speed, scraping sides of bowl constantly. Then beat 3 minutes at high. By hand, stir in remaining rye flour and enough of the all-purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead 8 to 10 minutes, or until smooth and elastic. Dough may be slightly sticky. Shape into a ball and place in a greased bowl, turning once to grease the surface. Cover and let rise in warm place for 1 1/4 to a 1/2 hours, or until almost double. Punch dough down and divide in half. Shape each half into a ball and place on a greased baking sheet. Flatten slightly with the palm of your hand. Cover and let rise in warm place 30 to 45 minutes, or until doubled. Bake in a 375 degree oven for 50 to 60 minutes, or until browned and bread sounds hollow when tapped. Remove from baking sheet and cool on wire rack. In a small saucepan, combine cornstarch and cold water, and cook and stir until mixture thickens and bubbles. Cook a minute more and brush over the hot bread.