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Category: Starches

Vegetable and Potato Pave

Vegetable and Potato Pave

1 T. extra-virgin olive oil
6 C. julienned portobello mushrooms, gills removed (about 8 medium mushrooms)
6 C. julienned fresh shiitake mushrooms (about 1 lb.)
15 Yukon Gold potatoes, scrubbed, unpeeled
2 medium butternut squash, peeled, seeded
3 T. potato starch
1/4 C. fresh herb mix (see notes)
1 tsp. salt
1 tsp. freshly ground black pepper
8 roasted red bell peppers, peeled and seeded (see notes)
6 C. packed spinach, stems removed

Notes: For fresh herb mix, in a small bowl combine 1/4 C. finely chopped fresh basil, 1/4 C. finely chopped fresh oregano, 1/2 C. finely chopped fresh parsley, 1/4 C. finely chopped fresh thyme; mix well. Store in an airtight container in the refrigerator for up to 1 week.

For roasted red peppers, use red or yellow bell peppers, or Anaheim or poblano chilies. Preheat the broiler. Arrange peppers on roasting pan and place under the broiler. Broil on each side until the skin has blistered and turned black, about 10 minutes total, using tongs to turn the peppers as they blacken. Carefully remove the peppers from the oven, place in a bowl and cover with plastic wrap (this will make removing the skins easier). Cool for 20 minutes, peel off the skins and remove stems and seeds. Gently rinse off any remaining charred skin. If you have a gas stove, you can roast the peppers directly on the stove top. Arrange the peppers on the burner rack. Cook until all sides are blackened and blistered, turning once. You also can roast peppers on a grill following the same directions. For the pave: Preheat the oven to 350 degrees. Spray a 13-by-9-inch baking dish with cooking spray. Heat a large sauté pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Add the mushrooms and sauté until soft, about 5 minutes. Cut the potatoes and the butternut squash on a mandoline with a sharp knife into 1/4-inch-thick slices. Arrange 1/3 of the potatoes to cover the bottom of the prepared dish in rows, overlapping slightly. Sprinkle with 1 T. of the potato starch and season with 1/3 of the herbs, salt and pepper. Add a layer of 1/2 of the roasted peppers. Spread 1/2 of the cooked mushrooms over the roasted peppers. Layer 1/2 of the spinach over the mushrooms, making sure to arrange it as evenly as possible. Layer another 1/3 of potatoes over the spinach. Sprinkle the potatoes with 1 T. of the potato starch and 1/3 of the herbs, salt and pepper. Repeat the process again with the remaining vegetables. Finish with a layer of potatoes, the remaining herbs, salt, pepper and the remaining 1 T. potato starch. The entire pave now consists of 3 layers of potatoes with 2 sets of vegetable layers in between. Spray both sides of a piece of parchment paper cut to the size of the pan and place on top of the pave. Place another baking pan or casserole dish of equal size on top and weigh down with clean bricks or another heavy object that can withstand heat. Place in the oven and bake for about 1 hour, or until pave is soft in the center – check by inserting a small knife into the center. Let the pave rest for 15 minutes before cutting.

Yield: 12 Servings
Calories: 250
Fat: 2g
Fiber: 8g

Cilantro and Serrano Chile Rice

Cilantro and Serrano Chile Rice

1 1/2 C. fat-free chicken broth
1 C. Texmati rice (or another aromatic rice)
1 T. butter
half a medium onion, minced
1minced serrano chile
1/4 C. minced cilantro

In a 1-quart saucepan over high heat, combine broth with rice. Bring to a boil, stir well, and cover the pan. Reduce heat to very low and simmer 15 to 18 minutes or until all the water is absorbed. In a small bowl, combine butter, onion, serrano chile, and cilantro; mix well. Stir the cilantro mixture into the hot rice until the butter melts and the ingredients are well-distributed. Cover and let stand 5 minutes.

Yield: 4 servings
Calories: 198
Fat: 4.1g
Fiber: .8g

Cuban Black Beans

Cuban Black Beans

3 T. olive or vegetable oil
1 C. onions, chopped
2 garlic cloves, minced, or 1/4 tsp. garlic powder
1 tsp. ground cumin
1 tsp. ground coriander seeds
1 tsp. paprika
1 C. carrots, chopped
1 medium green pepper, chopped
1/8 tsp. black pepper
1/4 C. fresh parsley, chopped, or 4 tsp. dried parsley flakes
1 C. orange juice
2 medium tomatoes, chopped
7 C. cooked black beans, drained (from one lb. dry or 4 16-oz. cans)
1/4 to 1 C. water

Wash and prepare vegetables. In a saucepan, sauté onions, garlic, and spices in oil until onions are clear. Add carrots; sauté for 3-4 minutes. Add green pepper; cook another 5 minutes. Add black pepper, parsley, juice, and tomatoes. Simmer until vegetables are tender. Combine the black beans with the vegetable mixture. Puree only 2-3 C. of the bean mixture in the blender with water to make it smooth. Stir the puree into the remaining beans and simmer for 10 minutes.

Yield: 8 servings
Serving size: 1 C.
Calories: 210
Fat: 4.5g
Fiber: 11g

Butternut Squash and Chard Souffle

Butternut Squash and Chard Souffle

1 butternut squash (about 2 3/4 lb.)
1/2 C. 1% low-fat milk
1/3 C. (1 1/3 oz.) shredded fontina cheese
1/4 tsp. salt
1 large egg
1 large egg white
Cooking spray
2 quarts water
1/2 tsp. salt
8 C. finely chopped Swiss chard or collard greens
1 tsp. butter

Preheat oven to 375�. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375� for 45 minutes or until tender. Cool. Peel squash. Mash pulp. Set aside 2 C. pulp, reserving remaining pulp for another use. Combine 2 C. squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into a 1-quart souffl� dish coated with cooking spray. Place souffl� dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375� for 40 minutes or until puffy and set. While squash is baking, bring 2 quarts water and 1/2 tsp. salt to a boil in an 8-quart stockpot or Dutch oven. Add Swiss chard; cover and cook 8 minutes. Drain well; toss with butter. Serve immediately.

Yield: 6 servings
Serving size: 1/2 C. souffle and 1/4 C. greens

Calories: 138
Fat: 4.5g
Fiber: 2.2g

Easy Mexican Cornbread

Easy Mexican Cornbread

3 boxes Jiffy Cornbread Mix

1 13 1/2 oz. can creamed corn

3 eggs

1/4 C. milk

1 1/2 C. taco flavored shredded cheese (or Mexican Blend)

Optional: 1 minced jalapeno and 2 tsp. chili powder

 

Mix all the ingredients together with a wooden spoon until just moistened. Spread in a 9×13 pan that has been coated with cooking spray. Bake at 350 degrees for about 20 minutes or until golden brown. Test by inserting a toothpick or tapping on the top to see if it’s firm. Do not overcook or it will dry out. I prefer using a metal baking pan-if you use a glass pan it may take 10-15 minutes longer. Watch it carefully.

Lentils and Rice with Fried Onions (Mujadarrah)

Lentils and Rice with Fried Onions (Mujadarrah)

Lentils and Rice with Fried Onions6 T. olive oil

1 large white onion, sliced into rings

1 1/3 C. uncooked green lentils

3/4 C. uncooked long-grain white rice

salt and pepper to taste

1/4 C. plain yogurt or sour cream (optional)

 

Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Nettle Risotto

Nettle Risotto

A good use of cooked stinging nettles is in risotto. Blanched, nettles will keep their emerald loveliness even after a good 15 minutes of cooking, which makes this risotto visually stunning.

The dish itself is pretty simple: Risotto rice, cooked nettles, butter, shallot, garlic, a little pecorino cheese and beef stock. The basic structure of this risotto holds with all sorts of variations. You could use a different grated cheese, such as parmigiano or a Greek mizithra. You can use onions instead of shallots. You can switch out the nettles for spinach or any other delicate-leafed green (orach, chard or herbs work well). You can even use vegetable or chicken stock if you must, although the flavor will not be the same.

One thing you cannot switch out, however, is the rice. You absolutely must use short-grain rice to make risotto — long grain rice lacks the particular starch that sloughs off with constant stirring, and without it, you have no creaminess. No creaminess, no risotto. You can buy risotto rice in many supermarkets.

This recipe serves two as a main course, or four as an appetizer. It can be doubled.

1 C. risotto rice
1 C. cooked, drained nettles or spinach (see below)
2-3 T. unsalted butter
2-3 T. grated pecorino cheese
1 large shallot, minced
3 minced garlic cloves
4 C. beef stock
Salt

Depending what variety your nettles are, you will need four or five big tong-fulls of fresh nettles to get your cup of cooked nettles. Regular nettles (urtica dioica) are more substantial than their daintier cousins, the dwarf nettle (urtica urens) and retain more of their volume when cooked. I say tong-fulls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. Get a large pot of water boiling and add a handful of salt. Grab the nettles with tongs and put them into the boiling water. Stir around and boil for 1-2 minutes for dwarf nettles, about 5 minutes for regular nettles. Fish them out with a skimmer or the tongs and immediately dump them into a big bowl with ice water in it. Once they are cool, put them in a colander to drain. Get a cloth towel, like a tea towel, and put the nettles in it. Wrap one end of the towel one way, then the other end of the towel the other (like a candy wrapper) and squeeze out as much moisture as you can. Chop the nettles finely — don’t use a food processor or you will get a mush. The finer you chop, the smoother your risotto will be. Remove any stray stems. To make the risotto, heat 2 T. butter in a large saucier or heavy pot set on medium-high. Wait until the butter stops frothing and add the shallot. Cook for 2-3 minutes, stirring often. Add the garlic and the rice and stir to combine. Stirring constantly, cooked everything for a minute or so or until all the rice is well coated with butter. Add 1 tsp. salt and your first C. beef stock and turn the heat to high. Stir it into the rice. When it starts boiling strongly, turn the heat down to medium and stir often, at least every minute or so, until the rice absorbs the stock. Repeat with a second C. stock. When the second C. is absorbed, add the nettles and the third C. stock. Stir well to combine. Keep stirring constantly now to develop the creaminess in the risotto, and to distribute the nettles evenly. Let the stock absorb. Taste the risotto, and add salt if needed. It may need that fourth C. stock, as you want the dish to be loose, not firm. At any rate, you will need at least a little more stock to loosen the risotto for the cheese and the final T. butter, which you add now. Stir everything well and let the butter and cheese melt in the risotto for about 4 or 5 minutes, still stirring often. Serve at once. If you have leftovers, you can add the risotto to a beaten egg, form into patties or balls, roll in breadcrumbs and fry in olive oil. It is delicious.

Polenta Stir Fry

Polenta Stir Fry

 

1/2 to 3/4 log of pre-made polenta (cut into 1/4 inch thick slices — and use how much you want to use)

1 large tomato

1 large zucchini

1 large red onion

Olive oil

Balsamic Vinegar

Raspberry jam

Honey (if you don’t eat honey, use a bit of your favorite sweetener)

Ground black pepper

 

Chop the onion, zucchini, and tomato into large chunks. Cut polenta into slices. Heat oil in a wok or large fry pan until hot. Throw in the rounds of polenta into the pan and carefully cook (they get soft — so flip them gently) until lightly browned on each side. In another, smaller pan, throw in the onion and zucchini. Cook until just soft, but not mushy. You want a slight bit of crispness. Once veggies are soft, turn off heat and throw in tomato. Mix together until warmed. Divide veggies onto two plates and top with equal rounds of polenta. Mix the balsamic vinegar, raspberry jam, and a bit of honey to taste to create a thin, sweet sauce. Drizzle sauce over each dish. Top with pepper to taste.

No Fail Pizza Hut Style Breadsticks

No Fail Pizza Hut Style Breadsticks

1 ½ C. hot water

2 T. sugar

½ tsp salt

½ C. non fat dry milk

1 T. yeast

~ 3 C. flour (I often use ½ whole wheat flour)

1/3 C. melted butter

 

Dissolve sugar, salt and dry milk in hot water. Add enough flour (~1 C.) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth. Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the breadsticks with garlic salt, parmesan cheese, salad seasoning salt, or whatever you want. Cut the dough into breadsticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min. Yum!

Artichoke Sourdough Stuffing

Artichoke Sourdough Stuffing

1 pound mushrooms, rinsed, ends trimmed, and sliced

1 T. butter

2 onions (3/4 lb. total), chopped

1 C. chopped celery

2 T. minced garlic

About 2 C. reduced-sodium chicken broth

1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes

2 jars (6 oz. each) marinated artichoke hearts, drained and chopped

1 C. freshly grated parmesan cheese

1 1/2 tsp. poultry seasoning

1 1/2 T. minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary

Salt and freshly ground black pepper

1 large egg

In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl. Pour 2 C. broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing. Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes. Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake. Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.

Orzo Salad with Corn, Green Beans, and Tomatoes

Orzo Salad with Corn, Green Beans, and Tomatoes

1 pound green beans

1 1/2 C. dried orzo pasta (8 oz.)

3 ears fresh corn (10 to 14 oz. each; see notes)

1/2 C. white wine vinegar

1/2 C. extra-virgin olive oil

1/2 C. minced shallots

2 T. Dijon mustard

2 T. minced fresh tarragon or 2 tsp. dried tarragon

Salt and pepper

2 C. cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste. In a large, wide bowl, mix orzo with 1/2 C. of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.

Baked Squash Gratin

Baked Squash Gratin

1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes

Salt and freshly ground black pepper, to taste

1/2 C. freshly grated Parmesan

1/4 C. purchased basil pesto

2 T. unsalted butter, cut into 1/2-inch pieces, plus more for greasing

 

Preheat the oven to 350 degrees F.  Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.  Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

Spinach Squares

Spinach Squares

4 T. butter

3 eggs

1 C. flour

1 C. milk

1 tsp. salt

1 tsp. baking powder

1 lb. mild Cheddar cheese, grated

2 packages (10 oz. each) frozen spinach, thawed, drained, and chopped

 

Melt butter in 9″ X 13″ baking dish in 350°F oven and remove. In large bowl, beat eggs well. Add flour, milk, salt, and baking powder. Mix well. Add cheese and spinach. Mix well. Spoon into baking dish and level. Bake at 350°F for 35 minutes, or until top is slightly browned. Take out, cool for 45 minutes, and cut into squares.

 

 

Yield:

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Fat:

Fiber:

 

Puff Pastry Twists with Sun-Dried Tomato Pesto

Puff Pastry Twists with Sun-Dried Tomato Pesto

1 sheet frozen puff pastry, thawed according to package directions

1/4 C. prepared sun-dried tomato pesto

1/4 C. grated Parmesan

Directions

Preheat the oven to 400 degrees F.

 

Roll puff pastry into a 12 by 15-inch rectangle. Spread pesto evenly over pastry, to within 1/8-inch of the edges. Fold dough in half lengthwise. Roll dough out again into a 12 by 5-inch rectangle. Sprinkle Parmesan over new rectangle. Cut dough crosswise into 1/2-inch thick strips. Twist each strip into a corkscrew. Arrange twists on a large baking sheet and press down ends to prevent unrolling. Bake 10 minutes, until puffed up and golden brown.

Roasted Potato Wedges with Pot O’ Gold Cheddar Sauce

Roasted Potato Wedges with Pot O’ Gold Cheddar Sauce

Potato Wedges:

3 large baking potatoes, each cut into 8 wedges

2 T. vegetable oil

1/2 tsp. salt

1/4 tsp. pepper

 

Cheddar Sauce:

2 T. canola oil

2 T. flour

1 1/4 C. 2% reduced fat milk

1 1/4 C. (5 oz.) shredded, sharp Cheddar cheese

2 T. finely chopped green onions (optional)

1 T. imitation bacon bits

1/4 tsp. cayenne pepper

 

Parent and Child: Wash hands. Parent: Preheat oven to 425 degrees F. Parent: Wash and cut potatoes into wedges. Child: In a re-sealable plastic bag, toss potatoes with oil, salt and pepper. Spread evenly onto baking pan and cover with foil.  Parent: Bake for 30 minutes, remove cover and turn potatoes. Bake for 10 additional minutes or until lightly browned. Parent and Child: Heat oil in medium saucepan. Add flour and stir over medium heat for 30 seconds. Add milk and stir until thickened. Reduce heat to low; stir in cheese, green onions, bacon bits and pepper. Parent: serve potato wedges with warm cheese sauce.

 

Yield:

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Fat:

Fiber:

Quinoa with Broccoli Rabe

Quinoa with Broccoli Rabe

IMG_99291 C. quinoa

2 C. low sodium vegetable broth

2/3 C. chopped onion

1 tsp. minced garlic

1 lb. broccoli rabe, trimmed and chopped

1/4 tsp. salt

1/4 tsp. red pepper flakes

 

Toast quinoa, stirring, in nonstick skillet over medium-low heat, 5 minutes. Bring broth and water to boil in medium saucepan; stir in quinoa. Reduce heat to medium-low; cover and simmer 12 to 15 minutes until liquid is absorbed and quinoa is tender. Fluff with fork and transfer to large bowl; cover and keep warm. Heat a small amount of water or broth in large nonstick skillet over medium high heat. Add onion and garlic; cook 3 minutes. Stir in broccoli rabe, salt and red pepper. Cook until broccoli rabe is tender, 5 to 7 minutes. Stir vegetables into quinoa. Serve warm or at room temperature.

 

Yield:

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Hot Onion Squares

Hot Onion Squares

2 cups onions, very thinly sliced

7 tablespoons lard

Cayenne pepper, to taste

2 cups bread flour

1 tablespoon baking powder

3/4 teaspoon salt

2/3 cup milk

1 egg

3/4 cup sour cream

 

In a heavy skillet, cook the onion in 2 T lard, over mod-low heat, stirring, until it is golden.  Stir in the cayenne and salt and pepper to taste.  Reserve the mixture. Onto a sheet of wax paper, sift together the flour, baking powder, and salt.  Sift the mixture again into a bowl.  Add the remaining lard, and blend the mixture until it resembles fine meal.  Stir in the milk, stirring until the dough is combined well.  Turn out onto a floured surface and knead it for 30 seconds.  Pat into a 9-inch square, press it evenly into a greased 9-inch baking pan and top with the onion mixture.  In a small bowl, whisk together the egg, sour cream, and salt and pepper to taste.  Pour this over the onion mixture, using a spatula to cover the onion mixture evenly.  Bake in the middle of a preheated 450f oven for 20-25 minutes or until it is cooked through.  Cut into squares and serve hot.

 

Cornbread Casserole

Cornbread Casserole

1 package Jiffy corn muffin mix

1 egg

1/3 C. milk

1 can creamed corn

1 can whole kernel corn

 

Mix up the corn muffin mix batter in a bowl. Follow the directions on the box! Add the creamed corn and whole kernel corn to the mixture (don’t drain, just dump in the whole can, liquid and all) Pour the resulting, super-liquidy batter into a 9″x13″ casserole dish (or whatever other size you have available; this recipe doesn’t rise very much at all) Bake at 400 F until casserole has set (doesn’t wiggle when you shake the dish), about 15-20 minutes.

Greek Isle Bread for Bread Machine

Greek Isle Bread for Bread Machine

3/4 C. Water

3 C. White bread flour

1/4 C. Yogurt (plain)

1 T. Dry milk

1 1/2 T. Sugar

1 1/2 tsp. Salt

1 T. Butter

1/4 tsp. Garlic powder

2 T. Black olives; chopped

3/4 tsp. Sweet basil

3/4 tsp. Dill weed

1/4 C. Feta cheese

1/4 C.  Cucumber; pureed

11/2 tsp. Active-Dry yeast

 

Place ingredients in Automatic Bread Machine in manufacturers recommended order.  Use the normal/white or rapid rise bread cycle. Cucumber should be peeled, seeded, and then pureed. If the Feta cheese is packed in water, drain well. Finely chop the black olives. This recipe can be made with the regular and rapid-bake cycles

 

Refried Beans

Refried Beans

2 C. dry pinto beans

1 tsp. garlic powder or 2 cloves garlic

1 tsp. chili flakes

salt to taste.

 

Rinse the pinto beans and soak them overnight. Rinse well. In a crockpot add pinto beans, 8 C. water, garlic, chili, and salt. Cook on high heat for approximately 8 hours. When beans are very soft, pour off water to drain beans, but save some of the water aside. Use a potato masher to mash beans to desired consistency. Add the reserved water as needed. Let cool and store in the refrigerator. They will thicken as they cool. When you reheat the beans, add water a little at a time until they are the desired thickness. Cost: Whole batch: $0.51 Serving: $0.07

Polenta

Polenta

9 C. water

1 Tsp. Salt

3 C. cornmeal

1 T. oil to fry

 

Bring water to a boil. Reduce to simmer. Add salt.   Slowly stir in corn meal 1 C. at a time. Stir while you add to avoid clumps. Stir continuously for 12-15 min. Polenta will thicken. When it starts to pull away from the pot, turn off the heat and pour it into a greased dish or platter. Let cool 10-15 minutes.  Slice and fry until golden brown.  Variations:  Garlic: You can mince the garlic and add it to the boiling water at the start, or you can roast the garlic (slice off the top, pour on 1 T. of olive oil, put on a pan in the oven at 450 for 30-45 min or until soft), mash it and mix in while the polenta is thickening.  Butter: mix in a few T. of butter when the polenta is thick.  Cooling: instead of a platter or dish, you can use C.cake tins to make little polenta cakes (my favorite), if you have any fun shaped cake pans that would work as well. Toppings: top with marinara sauce, basil or eat plain. Cost:   Whole batch – $0.65 (with 3 clove garlic), makes 24 C.cakes  Per serving – $0.09 ($0.03 per cake: serving size 3 cakes)

 

BANANA ZUCCHINI NUT BREAD

BANANA ZUCCHINI NUT BREAD

3 c. whole wheat flour

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. baking powder

1 c. vegetable oil

3 eggs

2 c. sugar

1 tbsp. vanilla extract

2 tbsp. banana extract

2 1/2 c. mashed bananas (4-5 bananas)

2 c. unpeeled, shredded zucchini

1 1/2 c. chopped pecans or walnuts

 

Combine flour, soda, salt, cinnamon, and baking powder in a mixing bowl and set aside. Combine oil, eggs, sugar, and extracts in a large bowl; beat well. Stir in bananas and zucchini. Add flour mixture, stirring just until moistened. Stir in nuts. Pour batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake at 350 degrees for 1 hour 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove and cool completely on wire racks. Yields: 2 loaves. Serves 12. TIP: The mini loaf pans are great for this recipe. It yields 20 loaves. Wrap them individually and freeze them. When the kids want a snack, just pop them in the microwave for 35 seconds to thaw.

Brötchen

Brötchen

2½ to 3 C. flour

1 package active dry yeast

1 tsp. sugar

1 tsp. salt

1 tsp. oil

1 C. warm water

1 egg white

 broetchen

Pour 2½ C. flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar, and two T. of water (the water comes from the 1 C. listed above ). Pour the yeast mixture into the well but do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.   Turn dough out on counter top and knead until smooth.  Add the remaining ½ C. flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3″ apart on a greased and floured cookie sheet. Cover and let rise until double in size.  Beat egg white and 1 tsp. water with a fork until frothy and brush on the rolls.  Bake in a preheated oven at 450° F for 15 to 20 minutes until golden brown.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Cheesy Olive Cracker Bread

Cheesy Olive Cracker Bread

12” Cracker Bread

½ C. Shredded Italian Cheese Blend

1/3 C. pitted Kalamata Olives, halved

1 T. chopped Basil Leaves

 

Heat oven to 275.  Place cracker bread on large cookie sheet and sprinkle with cheese and olives.  Bake 4-6 minutes, or until cheese is melted.  Top with basil.  Break bread into small pieces or cut into 3” squares; serve warm.

Blue Cheese and Red Onion Jam Crescent Thumbprints

Blue Cheese and Red Onion Jam Crescent Thumbprints

1 package (3 oz) cream cheese, softened

1/2 C. crumbled Gorgonzola cheese (2 oz)*

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1/3 C. Fisher® Chef’s Naturals® Chopped Pecans

1 tsp. CRISCO® 100% Extra Virgin or Pure Olive Oil

1/3 C. finely chopped red onion

1 T. balsamic vinegar

1/4 C. SMUCKER’S® Apricot Preserves

1/8 to 1/4 tsp. dried thyme leaves

 

Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.  If using crescent rolls: Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board.  Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the pecans evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and pecans.  Bake 14 to 17 minutes or until golden brown. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.  After removing rolls from oven, immediately press back of a tsp. into center of each roll to make small indentation. Spoon slightly less than 1/2 tsp. onion jam into each indentation. Remove from cookie sheet. Serve warm.

Nacho Pinwheels

Nacho Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 package (3 oz) cream cheese, softened

1 1/2 tsp. Old El Paso® taco seasoning mix (from 1-oz package)

1/3 C. finely shredded Cheddar cheese

1/4 C. Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained

2 T. finely chopped green onions (2 medium)

 Old El Paso® Thick ‘n Chunky salsa, if desired

 

Heat oven to 350°F. Spray cookie sheet with cooking spray.  If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.  In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and onions. Spread 2 T. cream cheese mixture over each rectangle to within 1/4 inch of edges.  Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.

Olive-Feta Pinwheels

Olive-Feta Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

2 T. cream cheese spread (from 8-oz container)

1/4 C. crumbled feta cheese (1 oz)

1/4 C. chopped pitted kalamata olives

2 T. chopped fresh oregano or parsley

 

Heat oven to 350°F. Spray cookie sheet with cooking spray.  If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12×4-inch rectangle.  Spread 1 T. cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano.  Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.  Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Artichoke-Cheese Braids

Artichoke-Cheese Braids

3/4 C. drained finely chopped artichoke hearts (from 14-oz can), patted dry with paper towels

1/2 C. grated Parmesan cheese

2 T. mayonnaise

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 jar (2 oz) diced pimiento, drained, patted dry with paper towels

1 egg, beaten

1 tsp. grated Parmesan cheese

 

Heat oven to 375°F. In small bowl, mix artichokes, 1/2 C. Parmesan cheese and the mayonnaise.  If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11×4 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11×4 1/2-inch rectangle.  Spoon half of artichoke mixture in 1 1/2-inch-wide strip lengthwise down center of each rectangle. Top each evenly with pimiento.  On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal.  Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 tsp. Parmesan cheese.  Bake 13 to 18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.

 

Onion-Cheese Custard Tartlets

Onion-Cheese Custard Tartlets

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1/3 C. shredded Gruyère cheese (about 1 1/2 oz)

4 green onions, sliced (1/4 C.)

1 T. diced pimientos

1 egg

3 T. whipping cream

 

Heat oven to 375°F.  If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12×9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12×9-inch rectangle.  Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cup, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cup. Top each with onions and pimientos. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 T. mixture into each C..  Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cup.

Penne with Beets, Beet Greens, Goat Cheese, and Walnuts

Penne with Beets, Beet Greens, Goat Cheese, and Walnuts

2 bunches beets w/greens (about 2 pounds), trimmed, greens reserved, and beets scrubbed

Sea salt or kosher salt

8 oz whole wheat penne

1/4 C. extra virgin olive oil

4 garlic cloves, thinly sliced

1 T. chopped fresh tarragon

1/4-1/2 tsp. red pepper flakes

4 oz fresh goat cheese, crumbled (about 1/2 C.)

1/4 C. heavy cream or creme fraiche

Freshly ground black pepper

3/4 C. walnuts, toasted and coarsley chopped

 

Preheat oven to 400 degrees, wrap beets in foil and place on baking sheet, roast until they can be pierced easily with the tip of a knife, about 45 minutes. Wash and drain the beet greens, cut into 1/2 inch wide ribbons and set aside. Unwrap the beets, transfer to a colander, and cool under cold water. Slip off skins and discard. Trim ends off the beets, and slice 1/2 inch thick. Stack sliced and cut into 1/2 inch wide sticks. Bring pot of salted water to a boil. Add penne and cook until al dente, about 8 min. In a large skillet, (I recommend a dutch oven size!) heat oil over medium heat until it shimmers, Add garlic, tarragon, and pepper flakes, cook stirring until garlic is lightly colored, 1-2 min. Add beets and greens, cook, stirring, until greens have wilted, 1-2 min. Drain pasta, add to pan. Stir in goat cheese and cream and bring to a simmer. Season with salt and pepper.  Serve immediately sprinkled w/ walnuts.

 

Bacon and Potato Cakes

Bacon and Potato Cakes

1 C. cooked mashed potatoes (mashed without butter or milk)

5 strips bacon – cooked crispy and crumbled

2 T. of bacon drippings (to coat the skillet)

1 large egg – beaten

1/4 tsp. salt

1/8 tsp. black pepper

1/4 C. all-purpose flour

 

In a large bowl, combine the potatoes, egg, salt, pepper, flour, and bacon and stir gently until the dough holds together.  Coat the bottom of the skillet with bacon drippings and preheat over a medium heat. Using a 1/4 C. measure, drop the dough onto the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown. Drain on paper towels and serve while still warm.

 

 

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Easy Vegetable Pancakes

Easy Vegetable Pancakes

2 C. Bisquick or other pancake mix

1 C. rice milk or regular milk

2 ears of fresh corn or equivalent in frozen or canned

1/2 C. chopped green and red pepper

1 small diced sweet onion

Olive oil in spray can

 

Since we are vegetarians I omit the eggs as called for on the package. You may include two eggs for this recipe and I substitute rice milk for regular milk. If using fresh corn, remove kernels from cob. Mix pancake mix and rice milk in a bowl. Stir in chopped vegetables and corn. Spray skillet lightly with olive oil and drop batter by spoonfuls onto hot surface of skillet. Turn when tiny holes appear on topside. Keep warm in oven until all pancakes have been cooked. Serve with a tossed green salad.

 

 

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Gillian McKeith’s Millet Mash

Gillian McKeith’s Millet Mash

1 C. millet

1 small cauliflower, thinly sliced

21/2 C. water

Pinch of sea salt

¼ C. fresh parsley, chopped

 

Wash the millet and drain well. Add a pinch of salt to the water and bring to the boil. Thinly slice the cauliflower, and then add to the water along with the millet. Bring to the boil and then reduce heat and simmer for 20 minutes. Remove from the heat and mash well with a potato masher. Fold parsley in just before serving.

 

 

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Bacon-Mushroom Bread

Bacon-Mushroom Bread

1/2 C. chopped fresh mushrooms

1 garlic clove, minced

2 T. butter

1 egg

1 C. milk

1 3/4 C. all-purpose flour

2 T. snipped parsley

2 T. grated parmesan cheese

2 1/2 tsp. baking powder

2 tsp. instant minced onion

1/2 tsp. salt

4 slices bacon, cooked crisply and crumbled

Melted butter; additional cheese and parsley, optional

 

Heat oven to 350 degrees. Grease 1-quart round casserole. Cook and stir the mushrooms and garlic in 2 T. butter over medium heat for about 3 minutes. Beat egg slightly in a large bowl with fork; stir in mushrooms and remaining ingredients–milk, flour, parsley, cheese, baking powder, onion, salt and bacon–with the exception of melted butter. Stir just until flour is moistened; do not beat. Spread in casserole; brush lightly with melted butter; sprinkle with additional cheese and parsley, if desired. Bake until crust is golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Immediately remove from casserole; serve warm.

 

 

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Cherokee Ramp Biscuits

Cherokee Ramp Biscuits

Buttermilk-RampBiscuits4 C. all-purpose flour

1 T. baking soda

1 tsp. Sea salt

2 heaping T.  baking powder

1/2 C. shortening or vegetable oil

2 C. buttermilk

1 C. uncooked minced fresh ramps

 

Sift flour, salt, baking powder and baking soda together. Cut in shortening until mixture is the size of coarse crumbs. Add ramps and enough buttermilk to make a soft dough ball, making sure ramps are mixed well into the dough. Turn out onto floured surface. Knead dough from north to south, east to west, adding flour if too sticky. The more you knead, the lighter the bread. Flatten the dough and cut out biscuits or just leave as flat bread or “pone”.  Preheat oven to 425 degrees and place biscuits on a lightly greased pan.  Lightly caramelize a small amount of ramps in a bit of butter. Strain the ramps and brush the top of the raw biscuits with the ramp infused butter before baking them 15-20 minutes or until golden brown. Actual baking time depends on your oven and the thickness of the biscuits – when the bread is done, the ramps will be also. Serve immediately with real butter.

 

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Mozzarella Cheese Puffs

Mozzarella Cheese Puffs

1 cup flour, sifted

1/4 tsp. salt

1/4 tsp. Paprika

1/2 cup butter or margarine

6 oz. shredded mozzarella cheese

 

Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1″ in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees.  Also substitute different cheeses. I might use cheddar with chopped walnuts or provolone, sun-dried tomatoes, and basil.

 

 

Boo’s Butternut Squash Mac-n-Cheese

Boo’s Butternut Squash Mac-n-Cheese

1 lb. macaroni with ridges, such as tubettini or mini penne rigate

2 T. extra virgin olive oil (EVOO)

2 T. unsalted butter

2 T. chopped fresh thyme, plus a few sprigs for garnish

1/2 medium onion

3 T. all-purpose flour

2 C. chicken stock or broth

1 10oz box frozen cooked butternut squash, defrosted

1 C. cream or half-and-half

2 C. grated sharp cheddar cheese

1/2 C. grated Parmigiano-Reggiano

1/4 tsp. nutmeg

Fresh ground black pepper to taste

boo

Heat a pot of water to boil for the pasta. Salt the water, then add the pasta and cook al dente. While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the EVOO and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or microplane. Cook the grated onions for a minute or 2, then add the flour and cook together for a minute or 2 more. Whisk in the stock, then add the butternut squash and cook until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses in a figure-eight motion and season the completed sauce with salt, nutmeg, and pepper. Taste to adjust seasonings. Drain the cooked pasta well and combine with the sauce.

 

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Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano

Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano

7 tbsp. butter

1⁄4 C. flour

2 C. hot milk

Salt and freshly ground white pepper

2 oz. 1⁄4″-thick sliced prosciutto, diced

3⁄4 lb. fresh spinach or egg tagliolini or linguine

1⁄2 C. freshly grated parmigiano-reggiano

 

Bring a large pot of water to a boil over high heat. Meanwhile, make a béchamel sauce by melting 4 tbsp. of the butter in a medium, heavy saucepan over low heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Remove pan from heat and gradually whisk in milk. Season to taste with salt and pepper, return pan to medium heat, and cook, stirring constantly, until sauce is thick and smooth, 5–7 minutes. Remove pan from heat, place a piece of plastic wrap directly on top of sauce (to keep a skin from forming), and set aside. Preheat broiler and set rack about 4″ from the heat. Melt 1 tbsp. of the butter in a large skillet over medium-high heat. Add prosciutto and cook, stirring constantly, until lightly browned and crispy, about 2 minutes. Reduce heat to low and continue cooking very slowly while pasta cooks. Season boiling water generously with salt, add pasta, and cook, stirring, until just tender, 1 1⁄2–2 minutes. Drain pasta, then add to skillet containing prosciutto. Add 1 tbsp. of the butter and 1⁄4 C. of the parmigiano-reggiano. Season to taste with salt and pepper and toss to mix well. Spoon pasta into a 2-quart baking dish and tamp it down lightly with the back of a spoon so that its surface is even. Spoon béchamel over top, and sprinkle with remaining 1⁄4 C. parmigiano-reggiano. Cut remaining 1 tbsp. butter into small pieces and scatter over top. Place dish in oven and broil until golden and bubbling, 2–3 minutes. Serve with additional parmigiano-reggiano at the table, if you like.

 

 

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Wild Rice & Cranberry Salad

Wild Rice & Cranberry Salad

1 C. wild rice

1/4 C. chopped parsley

1/2 C. chopped celery

1/2 C. chopped green pepper

1/4 C. chopped green onions

1/2 C. sweetened dried cranberries

 

Cook wild rice in 4 C. water until almost done, about 45 minutes. Drain well; cool. Add remaining salad ingredients.  Dressing:  1/2 C. cranberry juice, 1 tsp. basil, 1/2 C. white vinegar, 5 T. olive oil, sugar & salt to taste. Combine dressing ingredients, add to salad, mix together.

 

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