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Category: Starches

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.

 

Picnic Basket Baked Beans

Picnic Basket Baked Beans

2 15-oz. cans Ranch Style Beans, drained
1 large Yellow Onion, finely chopped
1 cup BBQ Sauce
1/2 cup Ketchup
3/4 cup Brown Sugar, firmly packed
1/4 cup Jalapeño Peppers, drained and chopped
1 Tbs. Steak Sauce

Preheat oven to 350-F degrees and prepare a 2-quart glass baking dish. In a large mixing bowl, combine the beans, chopped onion, BBQ sauce, ketchup, brown sugar, Jalapeño  peppers, and steak sauce. You can elect to moderate the “heat” of the completed dish by adjusting the amount of Jalapeño peppers used.  Pour the mixture into the prepared baking dish and bake for 50 to 60 minutes. Remove the prepared beans from the oven and let stand about 15 minutes prior to packing the picnic basket, or refrigerate and take the beans with you when you’re ready to go.

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.

Bacon Cheese Muffins

Bacon Cheese Muffins

1/2 lb. bacon

Vegetable oil

1 beaten egg

3/4 C. milk

1 3/4 C. all-purpose flour

1/4 C. sugar

1/2 C. Grape Nuts cereal, (any crunchy nugget cereal)

1 C. cheddar cheese, shredded

 

Cook bacon- drain but reserve dripping, if necessary add vegetable oil to measure  1/3 c total.  In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just until moistened.  Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin C. 3/4 full. Bake at 400 for 15-20 min. Makes 12.

 

Asiago Polenta with Garlic and Basil

Asiago Polenta with Garlic and Basil

2 T. olive oil

1/4 C. onions, chopped

2 tsp. chopped garlic

5-6 C. chicken broth

2 C. white cornmeal

1/2 C. Asiago cheese, grated

3 T. chopped basil

Salt and pepper, to taste

 

In a saucepan heat olive oil over high heat. Add onion and garlic and cook 1-2 minutes.  Add chicken broth and bring to a boil. Slowly add in cornmeal and cook 10-15 minutes.  Finally, add cheese and basil; season with salt and pepper. Serve hot by the spoonful.

 

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Fireside Popovers with Brie

Fireside Popovers with Brie

fireside popovers2 eggs

1 C. all-purpose flour

1 C. milk

1 tsp. sugar

1/2 tsp. salt

1/2 lb. Brie cheese, cut into 24 chunks

 

Heat oven to 450ºF. Generously grease 24 small muffin cups, 1 3/4×1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill C. about two-thirds full. Bake 5 minutes.   Reduce oven temperature to 350ºF. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot.   Add extra flavor to the popovers by stirring in 1/2 tsp. dried basil or rosemary leaves or 1/4 tsp. grated lemon peel with the flour, milk, sugar and salt.

 

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Savory Herbed Potatoes

Savory Herbed Potatoes

4 (about 1 1/2 lb.) medium-size potatoes
1 16-oz. can whole tomatoes, drained
1/2 cup chopped yellow onion
2 cloves garlic, minced
1/4 cup dried bread crumbs
1/4 tsp. dried thyme leaves

Peel and slice the potatoes. Place in a 2-quart microwave-safe dish. Add the tomatoes, onion, and garlic. Sprinkle on the bread crumbs and thyme. Cover and microwave on high for 10 minutes or until the potatoes are tender. To prepare in a conventional oven, preheat the oven to 350°F. Combine the ingredients in a lightly oiled 2-quart casserole dish, cover, and bake for 30 minutes or until the potatoes are tender.

 

Gram’s Baked Beans

Gram’s Baked Beans

1 1/2 C. Small White Beans

Small Onion, diced

1 Heaping tsp. Mustard

1/2 C. Catsup

2-3 T. Molasses

2-3 T. Brown Sugar

Ham Bone or Side of Bacon (not Sliced)

 

Soak beans overnight.  Pour off water discarding any husks.  The skins should peel when you blow on them.  Put beans in deep (not flat) baking dish.  Add water to 1 ” over beans.  Add all ingredients except ham bone.  Cook 1 hour. Add 1 tsp. salt (or to taste).  Add ham bone and bake slowly all day at 250-325.  Add water as needed so it doesn’t dry out and burn / stick.

Cheese & Corn Muffins

Cheese & Corn Muffins

 

½ C. drained canned Corn

3 Scallions, roughly chopped

¼ C. Greek Yogurt

2 T. Butter, melted and cooled

1 T. Maple Syrup or Honey

1 Egg

¾ C. Flour (or ½ C. Flour and 2 T. Cornmeal)

½ tsp. Baking Powder

½ tsp. Baking Soda

¼ tsp. Salt

1/8 tsp. Paprika

½ C. grated Sharp Cheddar Cheese

 

Preheat oven to 350.  Line 2 12 hole mini muffin tins with paper cases.  Add corn and scallions to food processor and whirl until chopped.  Add yogurt, butter, honey, and egg and whiz to combine.  Sift together flour, baking powder, baking soda, salt and paprika; add to food processor and pulse 2-3 times.  Stir in grated cheese.  Spoon into muffin cups, filling them about ¾ full.  Bake 12-14 minutes, until risen and firm to the tough.  Allow to cool in the pan for a few minutes, then transfer to wire rack to cool.

 

 

From Top 100 Finger Foods

 

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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.

Garlicky Chickpeas with Potatoes and Tomatoes

Garlicky Chickpeas with Potatoes and Tomatoes

Canned chickpeas, also called garbanzos, combine with canned diced potatoes and tomatoes for a flavorful meal seasoned with garlic, herbs, and olive oil. For a complete one-dish meal add a drained can of chopped spinach or even cooked fresh greens if you’re lucky enough to have some.

1 T. olive oil
2 garlic cloves, minced
1 tsp. dried basil
1/2 tsp. dried savory
1/4tsp. or more red pepper flakes (optional)
One 16-oz. can diced white potatoes, drained
One 15.5-oz. can chickpeas, drained (and rinsed, If possible)
One 14.5-oz. can diced tomatoes, drained
Salt and freshly ground black pepper

Heat the oil in a large saucepan or skillet over medium heat. Add the garlic, basil, savory, and red pepper flakes, if using, and cook until fragrant, about 30 seconds. Stir in the potatoes, chickpeas, and tomatoes, and then salt and pepper to taste. Cover and cook until the flavors are blended and the tomatoes are somewhat broken up and saucy, about 10 minutes.

Sweet Potato Pancakes

Sweet Potato Pancakes

Sweet Potato Pancakes2 tbsp unsalted butter, melted

1/2 cup cooked sweet potatoes, mashed

1 egg

1/3 cup all-purpose flour (use graham flour for a nice taste!)

1/2 tsp baking powder

1/4 cup milk (or more)

 

Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder.  Add up to 1/3 cup of milk, stirring. Stir in 1 tbsp butter.  The mixture should have the consistency of thick, lumpy sauce like an “instant” pancake mix Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter.  Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes.  Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well!

 

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Naan Bread

Naan Bread

1 (.25 ounce) package active dry yeast

4 T. white sugar

1 C. warm water

1 egg, beaten

3 T. milk

2 tsp. salt

4 1/2 C. bread flour

2 tsp. minced garlic (optional)

1/4 C. butter, melted

 

In a large bowl, dissolve yeast in warm water. Proof until frothy. Stir in sugar, milk, egg, salt, and enough flour to make soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume. Punch down dough, and knead in garlic. Pinch off small amounts of dough to make 12 to 14 pieces. Roll into balls, and allow to rise again. While the dough is rising, preheat grill to high. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until done, another 2 to 4 minutes. Remove from grill, and continue cooking until all the naan has been prepared.

 

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Lemon Basil Pan Potatoes

Lemon Basil Pan Potatoes

2 medium-size red potatoes
1 medium zucchini
1 T. butter or margarine
1 T. olive oil
4 green onions, sliced
1 T. grated lemon rind
1/4 tsp. salt
1/8 tsp. pepper
1/3 C. packed chopped fresh basil eaves or fresh parsley

 

Cut potatoes in half. Place halves cut side down, and cut lengthwise into 1/8-inch-thick slices. Pat dry, and set aside. Cut zucchini in half lengthwise. Place halves cut side down, and cut crosswise into 1/4-inch-thick slices. Set aside. Melt butter in oil in a 10-inch nonstick skillet over medium heat. Add potato slices, and cook 6 to 7 minutes or until browned. Stir in zucchini, green onions, and next 3 ingredients. Cover and cook 3 minutes. Remove from heat, and stir in basil. Makes 4 to 6 servings.

 

Cheesy Muffins

Cheesy Muffins

¼ C. Milk

¼ C. Vegetable Oil

½ C. Plain Yogurt

2 Eggs

1 ¼ C. Flour

½ tsp. Baking Soda

1 ½ tsp. Baking Powder

¼ tsp. Paprika

½ tsp. Salt

Pepper

1 C. Grated Cheddar Cheese

4 Scallions, sliced

1/3 C. grated Parmesan Cheese

 

Preheat oven to 350 and line a muffin pan with paper cups.  Combine milk, oil, yogurt and eggs in a bowl.  In another bowl sift together flour, baking soda, baking powder, paprika, salt and pepper.  Stir in cheese and scallions.  Add liquid to flour mixture and mix quickly before spooning into paper cups.  Sprinkle parmesan on top and bake for 20 minutes.

 

From Lunch Boxes and Snacks

 

 

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Pinto Beans

Pinto Beans

4 C. water

2 C. pinto beans, Or Black Beans, 1 lb

1/2 C. onions, Chopped

1/4 C. vegetable oil

1 tsp. salt

1 tsp. cumin seeds

2 cloves garlic, Crushed

1 slice bacon

 

Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour. Add just enough water to the beans to cover. Stir in the remaining ingredients and heat to boiling. Cover and reduce the heat. Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans. Beans can be covered and refrigerated up to 10 days.