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Category: Starches

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.

Grilled Lemon Potatoes

Grilled Lemon Potatoes

2 russet potatoes, halved lengthwise

1/2 C. low fat margarine, melted

2 T. lemon juice

1 1/2 tsp.s reduced sodium lemon pepper

1/8 tsp. garlic powder

 

Deeply score cut sides of Potatoes, using a sharp knife. Cover skin side With Foil. Combine Remaining Ingredients; Brush Cut Sides With Margarine Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches From Medium Coals 40 Min, Basting With Margarine Mixture Every 10 Min. Turn Potatoes & Grill 10 minutes. Turn Potatoes & Baste With Remaining margarine Mixture. Grill 10 Min.

Cheddar Pinwheels

Cheddar Pinwheels

2 C. Unbleached Flour; Sifted

1/2 tsp. Salt

1 T. Baking Powder

1/4 C. Butter

2/3 C. Skim Milk

1 C. reduced fat Cheddar; sharpest possible, Grated

 

Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned.

 

Onion Roasted Potato Wedges

Onion Roasted Potato Wedges

1 1/2 lb. medium all purpose potatoes
2 T. oil
1 tsp. Italian seasoning
1 pkg. Onion Gravy Mix

Cut potatoes into wedges. Pour oil into a foiled lined shallow baking pan. Add potatoes; toss to coat. Sprinkle Gravy mix and Italian seasoning over potatoes, toss to coat; spread in single layer. Bake in 375 degree F oven 10-12 min. Stir potatoes, bake additional 12-15 min. or until done.

Dilled Rice Salad

Dilled Rice Salad

2 T. white vinegar

1 T. lemon juice

1 T. vegetable oil

2 T. chopped fresh dill weed

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

3 C. cooked rice, cooled

1 red bell pepper, chopped

1/2 lb. snow peas, julienned

 

Combine vinegar, lemon juice, oil, dill, salt, and pepper in a large bowl.  Add rice, red pepper, and snow peas; toss.  Serve chilled.

 

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ABM Garlic Bread

ABM Garlic Bread

3/4 C. Water

2 C. + 1 T. Bread flour

1 T. Sugar

1/2 tsp. Salt

11/2 tsp. Butter

2 T. Parmesan

1/2 tsp. Sweet basil

1/2 tsp. Garlic powder

1/4 tsp. Finely chopped garlic

11/2 tsp. Active dry yeast

 

Place ingredients in Automatic Bread Machine in manufacturers recommended order. You can increase the fresh garlic for a stronger taste.  Bake on the normal/basic cycle.

Garlic Lime Rice

Garlic Lime Rice

1 T. olive oil

3 large garlic cloves, thinly sliced

1 C. long-grain white rice

2 C. water

2 T. fresh lime juice

1 tsp. kosher salt

2 T minced fresh cilantro

2 tsp. lime zest, minced

 Cilantro-rice-7

Heat oil in sauce pan over medium-high. Add garlic; sauté 3 min., or until golden brown. Stir in rice; sauté 2 min. Add water, lime juice, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes, or until water is absorbed. Stir in cilantro and lime zest.

 

 

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Quick Sourdough French Bread

Quick Sourdough French Bread

2 to 2 1/2 C. Flour

1/2 C. Warm water (120-130 deg)
1 T. Wheat germ

1/2 C. Dairy sour cream, room temp.

1/2 T. Sugar
1 T. Vinegar
1 tsp. Salt

1/4  tsp. Ginger
1 pkg. Yeast

Place in Automatic Bread machine in manufacturers recommended order.  Process on the normal/basic cycle.

 

Cheese Triple Onion Bacon Bun

Cheese Triple Onion Bacon Bun

Dough:

3/4 cup water

1/2 cup milk

1/4 cup butter

1/4 cup liquid honey

1 large egg ( beaten )

3 1/2 to 4 cups bread flour

4 teaspoons instant yeast

1 1/4 teaspoons salt

Filling:

1/2 cup butter

1/3 cup chives (chopped )

1/3 cup shallots (chopped )

1/3 cup onions ( chopped )

1 tablespoon garlic ( minced )

2/3 cup crispy chopped bacon

2 1/2 cups Gruyere cheese

 cheesebacon1

Heat water, milk and butter in sauce pan till butter is melted. Do not bring to a boil. Pour mixture into a mixing bowl and allow to cool to lukewarm. Add honey and 1 1/2 cups of flour, mix till smooth. Add in lightly beaten egg and yeast, mix till smooth. Allow to sit uncovered for 15 min.. Mix salt and 1 cup of flour. Pour out onto a floured surface and slowly add remaining flour just till the dough no longer sticks to counter. Knead for 8-10 minutes. Place dough into a lightly oiled bowl. Spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for 1 hour or till double in bulk. For filling, melt butter in a medium fry pan. Add in garlic, saute for a minute. Add in chives, shallots and onions, till onions are tender. Add in cooked bacon bits and stir till combined. Set aside to cool. After dough has risen pour out onto a floured surface. Punch down into a small rectangle. Roll out dough into a 12X24 rectangle. Pour filling onto dough. Spread with a rubber spatula, leaving about 1/2 inch around edges. Sprinkle half cheese on top of filling. Fold over the 1/2 inch edge. Roll dough like a jelly roll. Pinch seam closed with your fingers. Cut the jelly roll into 16-18 pieces. Place each piece into a very lightly greased muffin tins. Cover with plastic wrap let rise till double in size, about 1 hour. Top risen buns with remaining cheese. Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool 5 minutes before removing from tins. Cool on a wire rack.

 

 

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Marble Potatoes

Marble Potatoes

1 can whole potatoes, well drained

1 tsp. Olive oil

1 tsp. Butter

1 Garlic clove, chopped finely

Kosher salt

Black pepper, freshly cracked

Parsley, chopped finely

 

Using a melon baller, make rounded balls from the potatoes. They can be made the day before, covered and refrigerated. When ready to cook the potato balls, heat skillet on medium heat, add an equal amount of olive oil and butter. Sauté the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 5 to 10 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add parsley leaves and serve.

 

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Classic Popovers

Classic Popovers

2 large eggs

3/4 C. milk

1/4 C. water
1 T. unsalted butter, melted
1 C. minus 2 T. all-purpose flour

1/2 tsp. Salt

Preheat oven to 375°F. Generously grease six 2/3-C. popover tins or nine 1/2-C. muffin tins. In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.  Makes 6 large or 9 medium popovers.

Scalloped Potatoes

Scalloped Potatoes

4 Medium Potatoes (about 4 C. Sliced)

2 T. Flour

1 T. Dried Onion

1 tsp. Molly McButter

1/4 tsp. Pepper

1 1/2 C. Skim Milk

 

Scrub potatoes and cut into 1/4″ slices.  Layer in a casserole dish that has been sprayed with non-stick coating.  Sprinkle each layer with Molly McButter, pepper, onion, and flour.  our milk over the top.  Cook in pre-heated 350-degree oven.  Bake 1 1/4 hours.  Stir 2-3 times during cooking.

Cheesed Potatoes in Foil

Cheesed Potatoes in Foil

3 Large baking potatoes, sliced thinly
5 Slices bacon, cooked crisply
1 Large onion, sliced
2 c. Sharp cheddar cheese, shredded
1/2 c. Butter

Place sliced potatoes on a large piece of foil and sprinkle with salt and pepper. Crumble bacon over top. Add onion and cheese. Divide butter evenly on top. Stir ingredients gently. Bring up edges of foil, leave space for expansion.  Seal with a double fold. Place on a grill and cook over coals for about 1 hour, turn several time.

Louisiana Red Beans

Louisiana Red Beans

Louisiana Red Beans

 

1 lb. red, white and black beans

1 onion, chopped

2 bay leaves

2 whole jalapeno peppers

2 whole banana peppers

1/2 teaspoon cayenne pepper

2 tablespoons parsley

1 tablespoon basil

3 cloves garlic

1 tablespoon black pepper

1/2 teaspoon curry powder

1 tablespoon gumbo file

1 can beer (dark, preferably)

2 tablespoons red wine vinegar

1/2 teaspoon Tabasco

 

Dump everything except the onion into a crock pot or large pot and let sit for 6-24 hours. Add the chopped onion. In a crock pot, set on high and go away. Check every hour and add extra beer, water, vegetable stock, or just about any other liquid (cheap red wine is good) *OTHER* than vinegar to make sure the beans stay covered. Cook until tender (anywhere from 4-8 hours, depending on your crock pot and the phase of the moon). If you’re going to be out of the house, put the crock pot on low, and make sure you’ve got an extra 2″ of liquid in it (cook 8-10 hours, bringing it to high whenever you get back to the house). If you’re cooking on the stovetop, bring everything to a rapid boil and boil for 20 minutes, covered, adding liquid as necessary (it might not be).  Reduce to simmer, keep covered, and cook 2-5 hours, until tender, making sure that you have adequate liquid.  If you don’t like things *spicy*, either don’t add the jalapeno and banana peppers, or remove them after an hour or two. If you like ’em hot, chop the peppers up about an hour before serving and continue to cook.  These are great as-is; serve with cornbread and enjoy!

Ranch Style Beans

Ranch Style Beans

1 lb. pinquito beans

29 fl. oz. canned beef broth

4 1/2 C. water

1 lb. lean ground beef

2 onions, chopped

2 garlic cloves, chopped

4 chopped large tomatoes

7 oz. canned green chiles, diced

1/2 C. fresh cilantro, chopped

3 T. chili powder

1 T. dried oregano

1 tsp. salt

 

Place beans, beef broth and water in 8-quart Dutch oven; cover.  Heat to boiling; reduce heat and simmer 2 hours, stirring occasionally.  Sauté ground beef, onions and garlic; drain.  Add beef mixture and remaining ingredients to beans.  Simmer, covered, 1 hour.  If a thinner consistency is desired, add more beef broth. Note:  Pinquito beans are small pinto beans often found in the produce section of the supermarket.

 

Cheese Twists

Cheese Twists

1 C. Flour

1/4 tap. Garlic Powder

1/8 tsp. Salt

1/8 tsp. Ground Red Pepper

1 C. Grated Cheddar Cheese

1/4 C. Butter

3-5 tsp. Cold Water

1 Beaten Egg

2 tsp. Toasted Sesame Seed or Poppy Seed

 

In large mixing bowl combine flour, garlic powder, salt, and red pepper.  Cut in cheese and butter until pieces are the size of small peas.  Sprinkle 1 tsp. water over part of the mixture.  Toss gently with a fork to coat.  Push to side of bowl.  Repeat until all flour mixture is moistened.  Shape dough into ball.  On lightly floured surface, flatten dough with hands.  Roll out dough from center to edges, forming a 10” square.  Brush with egg.  Sprinkle with sesame or poppy seed.  Cut dough into 5 x 1/2” strips.  Twist each strip.  Place on lightly greased baking sheet.  Bake in 400F oven for 10-12 minutes, or until golden brown.

Cracked Wheat Salad with Grilled Red Onion

Cracked Wheat Salad with Grilled Red Onion

1 lb. bulgur

1 large red onion, sliced into 1/4-inch slices

3 T. olive oil, divided

3 plum tomatoes, diced

1 C. finely chopped flatleaf parsley

2 T. finely chopped mint

1/4 C. fresh lemon juice

Salt and freshly ground pepper

 

Place the bulgur in a large bowl and cover with boiling water, let stand 15 minutes and drain. Brush the onion slices on both sides with the olive oil and season with salt and pepper to taste. Grill on both sides until almost cooked through, remove and coarsely chop. Place the bulgur in a large bowl, add the remaining ingredients and mix to combine. Season with salt and pepper to taste. Serve at room temperature.

 

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Caramelized Potatoes

Caramelized Potatoes

24 Sm. New Potatoes
1/2 C. Sugar
1/2 C. Butter, Melted

Drop the potatoes into a large pot of boiling water and cook until they offer no resistance when pierced with the tip of a sharp knife, 15 to 20 minutes. Let them cool slightly, then peel them. In a heavy 10- to 12-inch skillet, melt the sugar over low heat. Cook slowly until the sugar turns to a light brown caramel, 3 to 5 minutes. Stir constantly with a wooden spoon and watch the sugar closely; the syrup changes color very rapidly and burns easily. It must not become too dark or it will be bitter. Stir the melted butter into the sugar, and add as many potatoes as possible without crowding the pan. Shake the pan almost constantly to roll the potatoes and coat them on all ides with the caramel. Remove the hot, caramelized potatoes to a heated serving bowl and repeat the procedure until all the potatoes are coated.

Lentil Salad

Lentil Salad

2 1/2 C. cooked lentils
3 cloves garlic, chopped
2 shallots, chopped
Juice of 1 lemon
Zest of 1 lemon 2 T. sherry vinegar
2 T. chopped sun-dried tomatoes
1/3 C. extra-virgin olive oil
1 tsp. chopped fresh oregano
Pinch ground cumin
Salt and black pepper to taste

 

For the lentil salad, place cooked lentils in a bowl. In another bowl combine garlic, shallots, lemon juice, zest, vinegar, and sun-dried tomatoes. Slowly whisk in olive oil until well blended. Season with oregano, cumin, salt, and pepper and mix well. Combine dressing with lentils and set aside to marinate.

 

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Potato and Leek Gratin

Potato and Leek Gratin

1 lb. leeks
2 onions, sliced
1 oz. unsalted butter
1 pint double cream
1 lb. potatoes, peeled and thinly sliced
1 small garlic clove, crushed
2 oz. Cheddar, grated
salt and freshly ground white pepper
freshly grated nutmeg

Pre-heat the oven to 180’C / 350’F or gas 4 and grease a shallow a shallow ovenproof gratin dish. Cut the leeks diagonally into 5 mm (1/4 in) slices and blanch in boiling water for 30 seconds. Drain, rinse under cold water, drain again and dry. Cook the onions in the butter for 2-3 minutes until softened. Pour the cream over the sliced potatoes in a pan. Add the garlic and season with salt, pepper and nutmeg. Bring to the boil then stir in the leeks and onions. Pour the mixture into the prepared dish to a depth of 4 cm (1 1/2 in), covering with all the cream. Place the dish into a roasting tray filled with very hot water and bake in the pre-heated oven for 1 hour until the potatoes are cooked through and golden brown on top. To check the potatoes during cooking, just pierce with a small vegetable knife. When it goes through easily you will know they are cooked. Remove the dish from the hot water. As a finish you can top with the grated Cheddar and glaze under a hot grill until golden brown.

 

Orange Sweet Potatoes

Orange Sweet Potatoes

3 large sweet potatoes

1 T. margarine

3 oranges, peeled and cut into small pieces

1/4 C. orange juice

1/8 tsp. salt

1/4 tsp. pepper

1/4 tsp. ground ginger

Toasted almonds, slivered, (optional)

 

Preheat oven to 400 degrees F.  Bake potatoes about one hour or until tender.  Halve the potatoes lengthwise; scoop out pulp and mash with 1/4 C. orange juice, margarine, salt, pepper and ginger.  Stir orange pieces into the potato mixture.  Pile into shells.  Top with almonds if desired.  Bake for 15 minutes or until heated through. Variations:  Add 1/2 C. raisins; use crushed pineapple and its juice in place of oranges and orange juice; mashed sweet potato can be put into casserole instead of stuffed back into skins.  Casserole can be prepared in advance and refrigerated until ready to be heated.

 

Grilled Spicy Sweet-Potato Packs

Grilled Spicy Sweet-Potato Packs

1 1/2 lb. sweet potatoes (about 2 medium), peeled, halved lengthwise, and cut into 1/4-inch-thick half-moons

3/4 lb. red onions (about 1 large), peeled, halved, and cut into 1/3-inch-thick wedges

1/3 C. olive oil

2 tsp. chopped fresh thyme

2 T. ketchup

2 tsp. chili powder

2 tsp. salt

1 tsp. fresh-ground pepper

1 lime, cut into 6 wedges

 

In a large bowl, toss sweet potato slices and onion wedges with the olive oil, thyme, ketchup, chili powder, salt, and pepper. Set out six 12- by 14-inch sheets of heavy-duty aluminum foil (see notes) on the counter, shiny side down. Distribute the potato mixture evenly among the sheets, spooning into the center of each sheet. Fold the top edge of each foil sheet down over the potato mixture. Crimp all the edges together to create a tight seal. Prepare your grill for indirect heat. The temperature inside your grill should be between 350° and 400° (insert a long-stemmed thermometer through lid vent to measure temperature). Place packages on the grill, overlapping slightly if needed, and cover barbecue. Cook until potatoes are tender when pierced, 25 to 30 minutes. If cooking with the Spice-Rubbed Smoke-Roasted Chicken, add to grill during the last 30 minutes of cooking (see notes). Remove packages from grill. Let cool 10 minutes, then serve each packet with a wedge of lime to squirt over the vegetables.

 

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Glazed Sweet Potatoes

Glazed Sweet Potatoes

1 pound sweet potatoes, peeled cooking spray
1 T. cornstarch
3/4 C. orange juice
1 T. brown sugar
2 T. lemon juice

Preheat oven to 425 degrees. Cut sweet potatoes into 1/2 inch thick slices; place in a 1-quart casserole coated with cooking spray.  Combine cornstarch and next 3 ingredients in a bowl; stir well.  Pour over potatoes.  Cover; bake at 425 degrees for 45 minutes or until potatoes are tender

Potato Stuffed Green Peppers

Potato Stuffed Green Peppers

4 large green bell peppers
1/2 cup onions, finely chopped
1/2 cup red peppers, finely chopped
Salt and pepper to taste
1 Tablespoon dried crumbled chives
2 cups mashed potatoes
2 cups tomato sauce

Preheat oven to 350 degrees. Slice away pepper tops below stems. Remove seeds and interior spines. Gently parboil peppers about 5 minutes. Drain upside down. Set peppers aside. Sauté onions and red pepper until soft. Add seasonings and mix well into mashed potatoes. Carefully stuff peppers, set them in a deep- sided baking dish. Pour tomato sauce around base of peppers. Bake at 350 degrees for about 20 minutes covered. Uncover, and bake 5 minutes longer. Serve warm.

Potatoes on the Grill

Potatoes on the Grill

8-10 red new potatoes

1 T. roasted garlic flavored oil

Seasoned salt

Onion powder

Paprika

Cayenne pepper

 

Wash and cut the potatoes into wedges, leaving the skin on or taking it off (personal preference). Dry the potatoes and put them in a large bowl. Coat with oil, sprinkle seasonings to taste and toss well. Let them sit for about 10-15 min.  Make a cookie sheet out of heavy aluminum foil and spread the potatoes on this, laying them on their sides. Place on a low to medium-low preheated BBQ grill and close the lid for about 10 minutes. Turn them and cook about 10 more minutes or until fork tender. If you don’t have a grill, you can do this in an oven at 375 degrees F. Enjoy!

 

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New Orleans-Style Rice & Beans

New Orleans-Style Rice & Beans

1 1/3 C. long-grain white rice

1 T. olive oil

1 large onion, chopped

1 medium celery stalk, sliced

3 garlic cloves, finely chopped

1 can (15 to 19 oz. s) red kidney beans

1 can (15 to 19 oz. s) light kidney beans

1 C. diced ham, optional

1/2 tsp. dried thyme

1/4 tsp. ground black pepper

 

Cook rice as label directs. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion, celery, and garlic, and cook 7 to 8 minutes or until vegetables are tender and lightly browned, stirring occasionally. Stir in beans with their liquid, ham if using, thyme, and pepper. Heat to boiling over medium-high heat. Reduce heat to low and simmer 10 minutes or until mixture thickens slightly. To serve, spoon rice into deep platter and spoon bean mixture over the top.

 

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Russian Black Bread

Russian Black Bread

Russian Black Bread1 package yeast

1 T. white sugar

1 1/2 C. bread flour

1 1/2 C. medium rye flour

1/4 C. whole wheat flour

1/2 C. unprocessed bran

1 T. caraway seeds

1 tsp. salt

1 tsp. instant coffee powder

1/4 tsp. fennel seeds

 

Heat the following over low heat, stirring frequently until chocolate and butter melt.  Allow to cool to 105-115 F.

 

1 C. Plus 2 T. water

2 T. molasses

2 T. cider vinegar

2 T. butter

1/2 oz. unsweetened chocolate

Add ingredients to pan in manufacturer’s recommended order, and select start.

 

Spicy Bulgur Salad

Spicy Bulgur Salad

3/4 C. bulgur

3/4 C. boiling water

2 T. olive oil

Juice of 1 lime

1 small red onion, chopped

2 plum tomatoes, seeded and chopped

1 green bell pepper, seeded and chopped

1 C. fresh corn kernels or thawed frozen corn, boiled, cooled in cold water

1 jalapeno, seeded and finely chopped

1/4 C. chopped fresh cilantro or parsley

Salt and pepper

 

In a medium bowl, pour the boiling water over the bulgur. Cover the bowl with plastic wrap and let sit for 15 minutes or until all the liquid has been absorbed. In a large bowl combine the remaining ingredients and toss together. Season with salt and pepper. Using a fork, fluff the bulgur wheat and stir into the vegetable mixture. Taste and season again. Serve at room temperature

 

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Hazelnut Mashed Potatoes

Hazelnut Mashed Potatoes

1 lb. new potatoes, peeled and diced
5 cloves garlic
1/3 C. heavy cream
1 T. unsalted butter
salt and pepper to taste
1/4 C. toasted ground hazelnuts
1 tsp. chopped thyme

 

Place the potatoes and garlic in a medium size sauce pan and cover with water. Over high heat cook the potatoes until fork tender. Strain off water and mash the potatoes. Add cream and butter and continue to mash until smooth. Season with salt and pepper. Add hazelnuts and chopped thyme and mix well. Serve hot.

 

Hush Puppies

Hush Puppies

1 Beaten Egg

1/2 Buttermilk

1/4 C. Sliced Green Onion

1 C. Cornmeal

1/4 C. Flour

2 tsp. Sugar

3/4 tsp. Baking Powder

1/4 tsp. Baking Soda

Shortening / Oil for Deep Frying

Hush Puppies

In a bowl stir together egg, buttermilk, and onion.  In another bowl combine cornmeal, flour, sugar, baking soda, baking powder and 1/4 tsp. salt.    Add egg to cornmeal mixture.  Stir until just moistened.  Drop batter by tablespoonsfull into hot grease or oil.  Fry about 1 minute, or until golden, turning once.

Golden Baked Potato Casserole

Golden Baked Potato Casserole

3 lbs. large Yukon Gold potatoes, scrubbed but not peeled
6 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 tsp. salt
1/2 tsp. black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 tsp. paprika

Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Peel the potatoes and grate them into a large bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper, and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into a 2 quart baking dish which has been sprayed with nonstick spray. Top with grated cheddar cheese and paprika. (The recipe can be prepared to this point and stored, covered, in the refrigerator for up to 2 days.) Bake at 350 degrees for 30 to 40 minutes or until golden brown.

Sweet Bulgur Salad

Sweet Bulgur Salad

1 C. Bulgur

1 C. Boiling Water

1 C. Fresh Parsley, chopped

1 C. Fresh Mint, minced

1/2 C. Red Pepper, chopped

4 Scallions, chopped

2 T. Flax Oil

1/4 C. Lemon Juice

1/2 C. Orange Juice

2 T. Soy Sauce

1/2 tsp. Sea Salt

1 tsp. Cumin

1 tsp. Basil

 

Dry roast the bulgur in a skillet on a medium flame for 5 minutes. Stir occasionally. Place bulgur in a bowl, cover with 1 C. boiling water. Let sit approximately 1 hour until the liquid is absorbed. Squeeze bulgur dry, add chopped vegetables. In a bowl, mix remaining ingredients. Pour over bulgur. Refrigerate before serving.

 

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Drunken Cheesy Bread

Drunken Cheesy Bread

1/2 baguette, cut into 2-inch slices
1/2 small yellow onion, thinly sliced
¼ – 1/8 pound thinly sliced cooked ham
3/4 – 1 C. white wine
1/2 tsp. black pepper
1 1/2 C. (6 oz.) grated Gruyere

Heat oven to 400 F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyere. Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates. Tip: If you don’t have Gruyere, you can substitute Swiss, Monterey Jack, fontina, or white Cheddar.

Olive-Onion Puffs

Olive-Onion Puffs

1 C. Chopped pitted Black Olives, drained
1/2 C. Grated Parmesan Cheese
1/2 C. Mayonnaise
2 Green Onions, finely chopped
1 Sourdough baguette, cut crosswise on slight diagonal into 1/2-inch thick slices

 

Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tsp. olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.

 

Easy Garlic Parmesan Popovers

Easy Garlic Parmesan Popovers

Easy Garlic Parmesan Popovers2 tablespoons bacon fat
1 1/2 cups milk, at room temperature
3 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 tablespoon chopped fresh chives
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
2 tablespoons freshly grated Parmesan

Preheat oven to 425 degrees F. Place a popover pan (or standard muffin tin) into the oven. In a large bowl, whisk together milk and eggs until frothy, about 1 minute. Whisk in flour, chives, garlic powder, salt, basil and pepper until just incorporated. Remove popover pan from the oven and generously grease with bacon fat. Working quickly, fill popover pan half full with egg mixture. Place into oven and bake for 25-30 minutes, or until golden brown. Serve immediately with butter and Parmesan.

Fat Smash Garbanzo Beans with Chicken, Broccoli, and Tomato Broth

Fat Smash Garbanzo Beans with Chicken, Broccoli, and Tomato Broth

3 C. Garbanzo Beans, cooked

2 Boneless, Skinless Chicken Breasts, julienned

1 T. Olive Oil

2 C. Broccoli, steamed and chopped

 

Marinade:

 

2 T. Fresh Lemon Juice

2 tsp. Fresh Oregano, chopped

4 T. Fresh Basil, cut into chiffonade (thin strips)

1 clove Garlic

1 T. Extra Virgin Olive Oil

To taste Salt and Pepper

 

Tomato Broth:

3 Roma Tomatoes, roughly chopped

1 T. Olive oil

1 bunch Basil stems (after leaves have been removed for marinade)

1 Bay leaf

3 C. Chicken Broth

2 ea Garlic cloves, whole

1/4 C. ea Carrot, onion, celery, chopped

1 T. White wine

To taste Salt and Pepper

 

To make tomato broth, heat olive oil over medium heat and sweat carrots, onions, celery and garlic cloves, approximately 2 minutes. Add white wine and cook for 1 minute. Add tomatoes, broth, bay leaf, and basil stems. Reduce heat and simmer for 20 minutes. Strain and set aside. Combine marinade ingredients, add chicken, and let stand in refrigerator for 20 minutes. Drain marinade. Heat 1 T. olive oil in a sauté pan over high heat and cook chicken until fully cooked (test one piece by cutting into it). Add garlic and briefly sweat until aromas are released. Add garbanzo beans and cook for 1 minute over high heat. Add tomato broth, bring to a simmer, and add broccoli. Heat through until all ingredients are hot. Remove from the heat, add fresh herbs, season to taste with salt and pepper, and serve.

 

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Garlic Bread Muffins

Garlic Bread Muffins

Garlic Bread Muffins7 T. EVOO, divided
1 C. finely chopped Onion
5 cloves Garlic, minced
2 C. Flour
2 tsp. Baking Powder
1 tsp. each dried Oregano & Basil
½ tsp. Salt
1 C. Milk
1 Egg
1/3 C. plus 2 T. grated Parmesan Cheese

Preheat oven to 350 degrees and line 12 muffin cups with aluminum or paper liners. Heat 1 T. oil over medium high heat in medium sized nonstick skillet. Add onions and cook while stirring often, until they start to soften, about 3-4 minutes. Add garlic and cook another 3-4 minutes, until onions just begin to brown and garlic is fragrant. Remove from heat and cool 5 minutes. In a large bowl, whisk together the flour, baking powder, oregano, basil and salt.
5.In a medium bowl, whisk together the remaining six tablespoons of the oil, the cooled onion mixture, milk, egg and 1/3 cup of the Parmesan. Add the milk mixture into the flour mixture and mix well. Spoon the batter into the muffin cups. Sprinkle the remaining two tablespoons of the cheese evenly over the muffin batter. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 16 to 17 minutes. If desired, broil the muffins for 30 seconds to brown the cheese. Transfer the muffins to a wire rack. Cool for 10 minutes before serving.

Potatoes with Bleu Cheese

Potatoes with Bleu Cheese

5 or 6 medium potatoes, peeled & sliced
1 small onion, diced
1 tsp. salt
pepper
3 Tbsp Imported Bleu Cheese (crumbled)
Heavy Cream (approx. 2 to 2 1/4 cups)

Spray a rectangular casserole dish with cooking spray.  Put a layer of potatoes on bottom of dish.  Sprinkle half the onion, half the salt, half the cheese and some pepper over potatoes.  Repeat layering once more.  Pour cream over potatoes until it is about halfway up dish.  Bake at 350 for 2 hours.  Cover with foil once potatoes are browned.

 

Bulgur Salad with Green Onion Vinaigrette

Bulgur Salad with Green Onion Vinaigrette

3/4 C. medium-grind bulgur

1/2 small red onion, finely diced

2 plum tomatoes, finely diced

1 C. finely chopped fresh flat-leaf parsley

1/2 C. finely chopped fresh mint leaves

4 green onions, sliced, plus 1/2 C. chopped green onions

1/4 C. fresh lime juice

1 T. buckwheat honey

1 serrano chile, chopped

1/2 C. canola oil or olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

 

Place bulgur in a large bowl, pour 3 C. boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.  Place the lime juice, honey, serrano, and 1/2 C. chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few T. of cold water, and season with salt and pepper, to taste. Transfer the salad to a platter and drizzle with the green onion vinaigrette.

 

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Basil Mashed Potatoes

Basil Mashed Potatoes

4 large red potatoes (With skins on)
1/4 cup sour cream
salt and pepper
1/4 lb butter
light cream as needed
2 T. fresh basil ( if available)

Wash potatoes, cover with water and add basil. Boil until done and strain. Mash
with fork, fold in sour cream and butter.  Adjust consistency with light cream.