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Category: Starches

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.

 

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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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Zucchini Corn Muffins

Zucchini Corn Muffins

3/4 C. all purpose flour

1/4 C. yellow cornmeal

3/4 tsp. baking powder

1/4 tsp. baking soda

1/8 tsp. salt

1/8 tsp. ground cumin

1 C. shredded zucchini

2 T. vegetable oil

2 T. honey

1 egg white, lightly beaten

1 tsp. skim milk

Vegetable cooking spray

 

Combine first 6 ingredients; stir. Add zucchini to flour mixture; make a well in center of mixture. Combine oil, honey, egg white, and milk; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into muffin pans coated with cooking spray, filling two thirds full. Bake at 375°F for 20 minutes or golden.

 

 

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Bruschette Carrabba

Bruschette Carrabba

bruschette1 loaf Italian-style or French bread

1/2 C. (1 stick) butter, softened

3 to 4 cloves garlic, finely chopped

1/2 tsp. garlic powder

3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices

3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices

3 oz. mushrooms, sliced, and sauteed in butter

3 slices Roma tomato, sliced 1/4-inch thick

1 1/2 T. pesto sauce

Pinch of extra-virgin olive oil

Pinch of fresh basil, cut into fine strips (julienne strips)

 

Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves. Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sauttoaed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

 

 

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Cheese Straw Twists

Cheese Straw Twists

2/3 C. grated Parmesan cheese

1 tsp. paprika

1 package (17.3 oz.) frozen puff pastry, thawed

1 egg, slightly beaten

 

Heat oven to 425ºF. Cover 2 cookie sheets with cooking parchment paper or heavy brown paper.    Mix cheese and paprika. Roll 1 sheet of pastry into 12×10 inch rectangle on lightly floured surface with floured cloth-covered rolling pin.    Brush egg over pastry. Sprinkle with 3 T. of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture.    Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet.     Bake 7 to 8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.

 

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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.

 

Picnic Basket Potato Salad

Picnic Basket Potato Salad

6 to 8 Russet Potatoes, with skins left on 8 or 9 strips of Bacon, fried and crumbled
2 or 3 small Onions, chopped
3 Tbs. Pimiento, chopped
1/3 cup Sweet Pickle Relish
1/3 cup Brown Mustard
2 cups Mayonnaise

Rinse and scrub the potatoes, making sure to leave the skins intact. Cut the potatoes into uniform sizes for cooking. Place potatoes in a pot of lightly salted water over high heat. After the pot boils, reduce heat to medium and cook for 20 minutes. Drain excess water from the cooked potatoes and let cool, then chunk or slice into bite-sized pieces. Meanwhile, cook the bacon strips in a large skillet over medium-high heat. Drain excess fat on paper towels, reserving a bit of the drippings for the salad dressing. When the bacon is cool enough to handle, crumble and set aside. In a small mixing bowl, blend together the chopped onions, pimiento, sweet pickle relish, brown mustard, and mayonnaise.  Add the crumbled bacon to the potato pieces and drizzle a bit of the bacon drippings over the top. Add the prepared salad dressing and toss to evenly coat the potatoes. Refrigerate overnight and toss the mixture again before serving.

 

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Baked Mini Cheese Puffs with Chives

Baked Mini Cheese Puffs with Chives

Baked Mini Cheese Puffs with Chives

2 tsp. Butter
3/4 C. flour
1/2 tsp. salt
1/2 C. Finely Shredded Medium Cheddar
2 tsp. chopped chives
2 large eggs
3/4 C. whole milk
1/4 C. water

Preheat oven to 375˚F.  Butter C. of a 24-C. non-stick mini muffin pan. In small bowl mix together flour, salt, cheese and chives. In bowl with pour spout whisk together eggs, milk and water. Add flour mixture and whisk until ingredients are blended, but still lumpy. Heat muffin pan in oven for 2 minutes. Remove and divide batter among muffin cups. Bake 20 minutes until puffed and golden. Quickly cut a small slit in each puff for steam to escape and serve immediately.

Picnic Bean Casserole

Picnic Bean Casserole

2 cans (15 oz. each) pork and beans

1 can (16 oz.) kidney beans rinsed and drained

1 can (15 oz.) lima or butter beans, rinsed and drained

1 medium onion, chopped

1/2 C. packed brown sugar

1/2 C. ketchup

4 bacon strips, cooked and crumbled

 

In a large bowl combine the beans, onion, brown sugar and ketchup. Transfer to a greased 2 1/2 qt. baking dish. Sprinkle with bacon. Cover and bake at 350 F for 1 hour. Uncover; bake 30 minutes longer.

 

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Summer Squash Cakes

Summer Squash Cakes

3 medium-size Yellow squash
1/2 C. All-purpose Flour
1 Egg, Beaten
2 T. Grated Fresh Onion
1 tsp. Lemon & Pepper Seasoning
1 T. Vegetable Oil

Grate squash into medium-size bowl. Squeeze out excess moisture and return squash to dry bowl. Add flour, egg, onion, and seasoning. Stir to combine. Form mixture into sixteen 2-inch patties. Heat oil in nonstick skillet. Cook patties, a few at a time, 2 to 3 minutes on each side or until lightly browned. Remove from skillet and keep warm while cooking remaining patties.

 

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.

 

Gillian McKeith’s Gourmet Brown Rice

Gillian McKeith’s Gourmet Brown Rice

1 C. brown rice

1 vegetable stock cube

2 carrots

1 onion

½ C. fresh peas

 

Add one C. of brown rice to 2 C. of boiling water. Add the stock cube. Simmer for 20 minutes until the rice is tender and almost all of the water has been absorbed but not totally absorbed. Take off the heat and let sit for 10 minutes, when it will be ready to serve. Toss in the peas at the last moment.

 

 

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Gigantes Beans

Gigantes Beans

1/4 C. olive oil

1 small onion, chopped

2 cloves garlic, minced

1 small bulb fennel, trimmed of stalks and stem, chopped

1 T. honey

2 C. crushed tomatoes

1/3 C. red wine

2 tsp. dried Greek oregano or other high-quality dried oregano

Salt and pepper to taste

1 small piece cinnamon stick

2 15-ounce cans of gigantes or other large white beans, drained

1 C. fresh bread crumbs

1/2 C. shredded or crumbled mezithra or parmesan cheese

2 T. butter, melted

 

In a large sauté pan, heat the oil and add the onion, garlic, and fennel, and sauté until the vegetables are beginning to caramelize. Add the honey, and stir to combine. Add the tomatoes, red wine, and oregano. Taste the sauce, adding salt and pepper to taste. Add the cinnamon stick, and simmer the sauce, stirring occasionally for 15–20 minutes. Remove the cinnamon stick. Heat the oven to 375ºF, and brush a 4-quart baking dish with olive oil. Combine the beans with the sauce, and spoon into the prepared baking dish. In a small bowl, combine the bread crumbs, cheese, and butter. Cover the beans with an even layer of the topping. Place in the oven and bake 25–35 minutes or until the topping is evenly browned. Serve.

 

 

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Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina

Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina

2 T. (1/4 stick) unsalted butter

1 small yellow onion, thinly sliced

1 tsp. caraway seeds

6 sage leaves, thinly sliced

4 C. (1/2 small head) shredded Savoy cabbage

2 T. plus 1/2 tsp. salt

1/4 tsp. freshly ground black pepper

12 ounces pizzoccheri (buckwheat noodles, see above; substitute fresh egg tagliatelle if unavailable)

1/2 lb. Fontina from Val d’Aosta, rind removed and cubed

1 C. freshly grated Parmigiano Reggiano

 

Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until wilted, about 5 minutes. Stir in the caraway seeds and sage leaves, cook 1 more minute, and add the cabbage. Season with 1/2 tsp. of the salt and the pepper, and cook, stirring often, until the cabbage is limp and lightly browned in spots, about 10 minutes, adding a bit of water by the spoonful as needed to prevent the cabbage from burning or drying out.  Meanwhile, bring 4 quarts of water to a boil. Add the pizzoccheri and the remaining 2 T. of salt, and cook until al dente. Drain, reserving 1/2 C. of the cooking water.  Transfer the pizzoccheri to a deep serving bowl. Stir in the sautéed cabbage and onion, the reserved pasta cooking water, the Fontina, and the Parmigiano. Adjust the salt if necessary and serve hot.

 

 

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Asparagus Couscous

Asparagus Couscous

1 C. couscous

Zest of 1/2 lime

2 tsp. vegetable oil

1 tsp. coarse salt

8 oz. asparagus, sliced 1/4-inch thick on the bias

 

Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.    Bring 2 C. water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

 

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Bucatini Amatriciana With Bacon

Bucatini Amatriciana With Bacon

1 tablespoon kosher salt

1 pound smoked bacon, sliced thin and diced small

4 cloves garlic, minced (1 heaping tablespoon)

1 large yellow onion, halved and sliced (about 1 1/2 cups)

1 teaspoon red pepper flakes

1 cup premium canned tomato sauce

1 cup premium crushed tomatoes

1 tablespoon chopped fresh oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound bucatini

4-ounce chunk percorino cheese for grating

 

Place eight quarts of water in a large pot, add the salt, and set over high heat. While the water heats, in a separate 12-inch sauté pan, cook the bacon over medium heat just until the fat is rendered and the bacon pieces are beginning to crisp. Don’t overcook them. While the bacon cooks, line a platter with paper towels. Remove the bacon from the pan and place on the prepared plate to drain. Pour out most of the bacon fat, reserving two tablespoons, which go back into the sauté pan. Add the onions to the pan. Sauté until brown, for five to six minutes. Add the garlic and red pepper flakes. Sauté just until the garlic is lightly browned and aromatic, two minutes or less. Pour in the tomato sauce and the crushed tomatoes. Reduce the heat to low, season with oregano, salt, and pepper and let simmer until the sauce thickens and the flavors meld, 15 to 20 minutes. While the sauce simmers, cook the pasta. Break the bucatini in half and place in the boiling water. Cook according to the package directions, about 10 to 12 minutes. Drain the pasta, reserving one cup of pasta water. Put the pasta back in the pot and pour the sauce over the pasta. Toss to combine, and add a little of the reserved pasta water if the pasta isn’t saucy enough. Divide the pasta among four to six warmed pasta bowls. Top with freshly grated pecorino cheese and serve immediately.

 

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Ellinikos Lemoni Patatas

Ellinikos Lemoni Patatas

3 lbs Yukon gold potatoes, peeled

½ C. fresh lemon juice

1/3 C. olive oil

2 cloves garlic, minced

1 tsp. oregano

½ tsp. sea salt

¼ tsp. ground black pepper

1 (14 oz) can chicken broth

 

Peel potatoes and cut them in half. Let them stand in water while preparing sauce. Combine all other ingredients in large, heavy-duty, Ziploc bag and shake to combine. Dry potatoes and put them all in bag and marinade for 2 hours. Preheat oven to 400 degrees. Empty bag into large casserole dish. Roast for 1 hour and 10 minutes, turning occasionally. For crispy potatoes- broil for an extra 5 minutes or so.

 

 

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Sausage Dressing

Sausage Dressing

2 baguettes (long French bread), stale, cut into 1″ cubes

1 T. Canola oil

1 lb. breakfast sausages

2 C. finely chopped onion

6 ribs celery, peeled, split lengthwise, thinly sliced

2 medium apples, peeled, cored, diced

1/4 C. chopped fresh parsley leaves

1/4 C. chopped fresh sage leaves

4 eggs, slightly beaten

2 C. chicken broth

1 tsp. salt

1 tsp. freshly ground black pepper

6 T. unsalted butter

 

The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. Heat oil in a large skillet. Add the sausage meat and brown it, breaking up the meat.  Drain excess fat from skillet. Add onion and celery to the skillet and cook for 1 minute.  Add the apples and cook for 2 more minutes. If any fat remains, drain. Add bread cubes, parsley, and sage. Combine the eggs, broth, salt, and pepper. Pour liquid mixture over the sausage and   gently toss. Don’t over mix. Generously butter a 16″ baking pan with 2 T. Spread the dressing mixture in the pan and dot with 4 T. butter. Preheat oven to 350 degrees and bake for 50 to 60 minutes. The top should have a nice golden brown crust.

 

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YaYaâ’s Potatoes

YaYaâ’s Potatoes

yaya2 lb. potatoes, peeled & cut into large chunks

2 onions, sliced

2 T. olive oil

1/3 C. vegetable broth

1 tsp. oregano

3 garlic cloves, minced or grated

2 lemons, zested & juiced

Dried Parsley

Sea salt & pepper

Paprika powder

 

Preheat oven to 400 degrees. Place the cut up potatoes and onions in a 9 x 13-inch baking dish.  Set aside while you make the lemon dressing. In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions and give everything a good toss. Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven. Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.

 

 

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