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Category: Starches

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.

 

Corn and Bacon Muffins

Corn and Bacon Muffins

6 slices lean back bacon

1 medium onion, peeled and diced

1 1/2 C. self-rising flour

1/2 tsp. baking powder

1/2 C. cheddar, grated

12 oz canned corn, drained

2/3 C. milk

2 eggs

5 T. olive oil

 

Preheat the oven to 400 degrees F.  Line a muffin pan with paper muffin cases. Trim any fat off the bacon slices and then cut into squares. Place in a small skillet, add the onion, and gently fry for 5-10 minutes until well cooked. Place the flour and baking powder in a bowl and mix. Stir in the cheese and corn. In another bowl whisk the milk, eggs, and oil together.  Add this mixture to the flour mixture, then add the onion and bacon. Stir to combine but do not overmix.  Spoon into the muffin cases and bake for 15 minutes until firm to touch. Cool on a wire rack.

 

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Coriander Potatoes

Coriander Potatoes

11/2 lb. Potatoes, peeled and diced into 1/2-inch cubes
4 T. Olive Oil
1 hot Red or Green Chili
2 cloves Garlic, finely chopped
Salt and Black Pepper to taste
1 large bunch fresh green Coriander, finely chopped (Fresh Parsley is a viable substitute, but will produce a different taste)

Heat the oil in a large skillet or pan over medium heat, into which the potatoes will go in about a one-inch-thick layer. Rinse the potato cubes well and shake them dry, then carefully add to the warm olive oil. Fry them until they’re golden on all sides, tossing as you go to even out the cooking. Split the chili and remove the seeds, then chop it finely; and do the same with the garlic. Add to the potatoes with the salt, and continue cook for  another 2-3 minutes. Chop the coriander finely, starting with the stalks, and stir it in, cooking for another 2 or 3 minutes, until the coriander has wilted. Serve immediately as part of dinner.

 

Parmesan Cayenne Scones

Parmesan Cayenne Scones

6 C. flour

½ C. cold butter, cut into squares

3 tsp. baking powder

2 ½ tsp. salt

½ tsp. coarse black pepper

1 T. cayenne pepper

2 C. grated parmesan cheese

1 C. milk

½ C. buttermilk

2 eggs

 

Preheat oven to 350 degrees F.  In the bowl of a food processor, combine flour, butter, baking powder, salt, black pepper, cayenne pepper, and parmesan cheese and pulse so that it is the consistency of fine sand. In a separate bowl, whisk together the milk, buttermilk, and eggs. Slowly add this wet mixture to the dry mixture that is in the food processor. Flour a clean work surface and using your hands, bring the dough together. If dough is too sticky, sprinkle on more flour. Divide dough into your favorite small molds.  Bake for 20 to 25 minutes, until lightly golden. Serve warm.

 

 

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Lebanese Bulgur

Lebanese Bulgur

leb1/3 C. olive oil

1 onion, chopped

2 garlic cloves, minced

1 tsp. dried basil

1 C. bulgur

1 C. tomatoes, seeded and chopped

1 1/2 C. vegetable broth or chicken broth, heated

1 T. honey

1 T. tomato paste

Salt and pepper

1 pinch cayenne (optional)

2 T. chopped fresh parsley

 

1Heat the oil in a medium saucepan over medium heat. Add the onion and cook until lightly browned, about 3 minutes. Add the garlic and cook for another minute. Stir in the tomatoes and basil, cooking 2 more minutes. Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated. Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes. Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture. Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes. Turn off the heat and let sit for 10 minutes. Sprinkle the parsley over the top.

 

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Cinnamon Scented Quinoa and Smoked Chicken Salad

Cinnamon Scented Quinoa and Smoked Chicken Salad

1 cinnamon stick

1/2 tsp. salt, plus more to taste 1 C. quinoa,

1/4 C. fresh lemon juice,

2 T. olive oil

2 tsp. lemon zest, grated

1 garlic clove, finely chopped

1 tsp. ground cumin

1/2 tsp. cinnamon

1/4 tsp. ground turmeric

1 dash Tabasco

1/2 pound smoked chicken, or smoked turkey, cut into long, thin strips

2 celery stalk, diced

1/2 C. scallions

1/2 C. currants

2 T. pine nuts, toasted

1/4 tsp. freshly ground black pepper, or to taste

 

For each C. of quinoa to be cooked, pour 2 C. of water into a medium-sized saucepan, add cinnamon stick and salt. Bring to a boil over high heat. Add quinoa, reduce heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove cinnamon stick. Fluff the quinoa with a fork and set aside. In a large bowl, whisk together lemon juice, oil, lemon zest, garlic, cumin, cinnamon, turmeric and Tabasco. Add the chicken or turkey, celery, scallions, currants, pine nuts and the cooked quinoa. Toss well to combine. Season with salt and pepper. (The salad may be prepared up to 24 hours in advance and stored, covered, in the refrigerator.

 

Cold Pasta Fredda Salad

Cold Pasta Fredda Salad

1/2 lb. Spiral Noodles, cooked, chilled in cold water, and drained

¼ C. Pesto Sauce

2 Tomatoes, chopped

Black Pepper

2 Cloves Garlic, crushed

2 T. Pine Nuts

3 T. Parsley, chopped

¼ C. Olive Oil

¼ C. Lemon Juice

 

Toss all ingredients together; refrigerate before serving.

 

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Rice Pilaf with Pine Nuts and Currants

Rice Pilaf with Pine Nuts and Currants

pilaf2 C. long-grain white rice, preferably basmati

2 tsp. salt, plus salt to taste

4 C. boiling water

4 chicken livers, optional

2 T. plus 1/4 C. unsalted butter

1 onion, chopped

3 T. pine nuts

1/2 tsp. ground cinnamon or ground allspice

3 C. chicken stock or equal parts chicken stock and water

1/4 C. dried currants

Freshly ground pepper

3 T. chopped fresh flat-leaf (Italian) parsley or dill

 

In a bowl, combine the rice with the 2 tsp. salt and pour in the boiling water. Stir well and let stand until the water is cold. Meanwhile, if using the chicken livers, in a small sauté pan over medium-high heat, melt the 2 T. butter. Add the livers and sauté until browned and firm but still pink in the center, about 5 minutes. Let cool, then chop coarsely. Set aside. Drain the rice and rinse well under cool running water. Drain again and set aside. In a saucepan over medium heat, melt the 1/4 C. butter. Add the onion and pine nuts and sauté until pale golden brown, about 8 minutes. Add the rice and cook, stirring, until opaque, about 5 minutes. Add the cinnamon or allspice, the stock or stock and water, currants and chicken livers, if using. Season to taste with salt and pepper. Cover and cook over medium-low heat until the liquid is absorbed, about 15 minutes. Uncover the pan, drape a folded kitchen towel over the pan and re-place the lid. Cook over very low heat for 10 minutes longer. Turn off the heat and let stand for 15 minutes before serving. Sprinkle with the parsley or dill and serve.

 

 

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Pearled Couscous Tomato and Cucumber with Mustard Dressing

Pearled Couscous Tomato and Cucumber with Mustard Dressing

2 C. couscous, cooked

1 red tomato, seeded, medium diced

1 yellow tomato, seeded, medium diced

1 English cucumber, medium diced

1 red onion, small diced

1/4 C. basil, julienned

1/2 C. extra virgin olive oil

1 C. champagne vinegar

1 T. coarse-grain mustard

Salt and pepper

 

Place all ingredients in a bowl, with the exception of the oil, vinegar, and mustard, and gently toss. In a separate bowl, whisk together the remaining ingredients. Toss with the couscous and season with salt and pepper to taste.

Red Onion Crostini

Red Onion Crostini

3 tsp. plus 6 tsp. Olive oil
2oz. Pancetta (Italian Bacon), finely chopped
3 lg. Red onions, thinly sliced
1 tsp. Minced garlic
T. Fresh lemon juice
1 tsp. Fennel seeds, crushed 2 tsp. Sherry wine vinegar or balsamic vinegar

6 5 x 3 x 1/2 -inch slices country-style bread, toasted
Chopped fresh parsley

 

Heat 3 tsp. oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)  Drizzle each toast slice with 1 tsp. oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.