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Tag: Side Dish

Sausage and Cheddar Stuffed Onions

Sausage and Cheddar Stuffed Onions

Sausage and Cheddar Stuffed Onions

6 medium yellow onions, trimmed, peeled, and halved pole to pole

3 tablespoons olive oil, divided

¾ teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper

12 ounces frozen sweet Italian sausage (about 3 links), defrosted, casings removed

½ cup chopped parsley leaves, plus more for serving

1 cup Panko, divided

4 ounces grated white Cheddar (about 1 cup), divided

 

Preheat oven to 425°F. Arrange onions, cut sides up, in a 9-by-13-inch baking dish. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt and the pepper. Add ½ cup water to dish, cover tightly with foil, and roast until onions are tender when pierced with a knife, 45 to 50 minutes. Uncover and let cool slightly.  Meanwhile, combine sausage, parsley, ½ cup Panko, and half the cheese in a medium bowl, breaking up sausage as you mix.

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

Gnocchetti with Savoy Cabbage and Candied Cherry Tomatoes  (Gnocchetti con Cavolo Cappuccio e Pomodorini Canditi)

 

2 lb. (900 g) russet potatoes

Kosher salt

2/3 C. (310 g) all-purpose flour

1 large egg

2 14-ounce cans (400 g) cherry tomatoes, strained

1/4 C. (59 ml) extra-virgin olive oil

1 tsp. granulated sugar

2 whole cloves

2 sprigs thyme

1 3-inch cinnamon stick

1 1-inch strip orange zest

1 1-inch strip lemon zest

1 sprig rosemary

1/4 tsp. whole black peppercorns

1 small head savoy cabbage, shredded

 

Put the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat, salt liberally, and cook at a gentle simmer until the potatoes are extremely tender, 35 to 40 minutes. Drain the potatoes and peel them while they’re still warm. Pass through a ricer onto a clean work surface. Sprinkle the flour evenly over the potatoes and form into a well. Crack the egg into the well and gently beat with a fork. Gradually incorporate the egg into the flour. Knead the dough until smooth. Cut the dough into four even pieces. Roll each piece out into a !4-inch-thick rope, and then cut each rope with a pastry cutter or knife into !4-inch pieces. Place the gnocchetti on sheet pans lightly dusted with flour, cover, and refrigerate until ready to use. Position a rack in the center of the oven and heat the oven to 325°F (170°C). In a large bowl, toss the tomatoes with 2 T. of the oil, 1 tsp. salt, and the sugar; toss well to combine. Arrange the tomatoes in a single layer in an 8 x 8-inch baking dish. Make a bundle out of cheesecloth with the cloves, thyme, cinnamon stick, orange zest, lemon zest, rosemary, and peppercorns. Add this bundle to the pan and roast in the oven until the tomatoes are tender and beginning to caramelize, about 1 Vi hours. Remove from the oven and discard the bundle.  In a 12-inch skillet heat the remaining 2 T. oil over medium heat. Add the cabbage and a generous pinch of salt and cook, stirring often, until the cabbage wilts, about 5 minutes. Add the tomatoes and 1/4 C. of water, cover, and reduce the heat. Cook, stirring often, until the cabbage is meltingly tender, 35 to 40 minutes. Season to taste with salt. Bring a large pot of well-salted water to a boil. Drop the gnocchetti into the water and cook until they begin to rise to the surface, about 3 minutes. Transfer the gnocchetti to the cabbage with a slotted spoon or spider and toss to combine. Serve the gnocchetti in individual shallow bowls.

Corn Cheese Puffs (Pâte à Choux)

Corn Cheese Puffs (Pâte à Choux)

Corn Cheese Puffs (Pâte à Choux)

 

¼ cup butter

1 cup milk

1/2 teaspoon salt

1 cup unbleached all-purpose flour

4 eggs

1 cup grated Swiss cheese

1/2 teaspoon chili powder

1 teaspoon minced fresh basil, or teaspoon dried

1/8 teaspoon cayenne pepper

2 cups corn kernels

 

Preheat oven to 375°F. In a small saucepan, combine the butter, milk, and salt. Bring to a boil and remove the pan from the heat. Add the flour and stir well. The dough will form a ball, rolling off the sides of the pan. Return the pan to the heat and cook for about l minute to dry out the dough, stirring constantly.  Remove the pan from the heat and stir in the eggs, one at a time. Add the cheese, chili powder, basil, cayenne, and corn; stir well.  Grease a baking sheet and drop teaspoons of dough onto it, leaving at least 2 inches between each puff. Bake for 25 minutes or until puffy and browned. Serve hot.

Waffled Sweet Potato Gnocchi

Waffled Sweet Potato Gnocchi

WIW: Waffled Sweet Potato Gnocchi

1 large baking potato (such as russet) and 1 large sweet potato (about 1½ lb. total)

1¼ C. all-purpose flour, plus more for flouring the work surface

½ C. grated Parmesan cheese

1 tsp. salt

½ tsp. freshly ground black pepper

Dash of grated nutmeg (optional)

1 large egg, beaten

Nonstick cooking spray or melted buter

Pesto or Waffled Sage and Butter Sauce

 

Preheat the oven to 350°F. Bake the potatoes until easily pierced with a fork, about an hour. Let the potatoes cool slightly, then peel them. (They may be just shy of the texture you’d want in a baked potato, but keep in mind they’re being cooked again later.) Pass the potatoes through a food mill or a ricer or grate them over the large holes of a box grater and into a large bowl. Add the 1 1⁄4 C. flour to the potatoes and use your hands to mix them together, breaking up any lumps of potato along the way. Sprinkle the cheese, salt, pepper, and nutmeg over the dough and knead lightly to distribute evenly. Once the flour and potatoes are combined, make a well in the center of the bowl and add the beaten egg. Using your fingers, work the egg through the dough until it starts to come together. It will be slightly sticky. On a lightly floured surface, gently knead the dough a few times to bring it together. It should be moist, but not wet and sticky. If it’s too sticky, add 1 T. flour at a time, up to 1⁄ 4 C.. Roll the dough into a log and cut it into 4 pieces. Roll each piece into a rope about the diameter of your thumb and then use a sharp knife to cut into 1-inch segments. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray, or butter the grids using a silicone pastry brush. Turn down the oven to its lowest setting and set aside a baking sheet to keep the finished gnocchi warm. Gently shake off any residual flour from the gnocchi and place a batch on the waffle iron, leaving a bit of space for each to expand. Close the lid and cook until the grid marks on the gnocchi are golden brown, 2 minutes. Repeat with the remaining gnocchi, keeping the cooked gnocchi warm on the baking sheet in the oven. Serve hot with Pesto Sauce or Waffled Sage and Butter Sauce. Variation: There’s another method possible: shaping the gnocchi in the waffle iron and boiling them. Follow the recipe through Step 6. Do not turn on the waffle iron. Dust the gnocchi lightly with flour, place them in the waffle iron, leaving space for the gnocchi to spread a bit, and close the lid. After 10 seconds, lift the lid, remove the gnocchi, and set them aside on a plate. Repeat until you’ve shaped all the gnocchi. At this point, the gnocchi can be boiled until they float, about 2 minutes, or flash-frozen in a single layer on a baking sheet for an hour, and then transferred to a zip-top bag for storage in the freezer. Frozen gnocchi will take an extra minute to cook.

 

Waffled Sage and Butter Sauce

 

Preheat waffle iron. Melt ½ stick salted butter and dip 16 large sage leaves into butter, then transfer them to the waffle iron. Cook until crispy and slightly browned, about a minute. Pour butter over gnocchi and garnish with sage.

Parsnip & Carrot Chips

Parsnip & Carrot Chips

Parsnip & Carrot Chips

Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won’t form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.

3 large carrots (about 1 pound)

2 large parsnips (about 1 pound)

Vegetable oil, for frying

1 tsp. kosher salt or flaky or coarse sea salt

1/2 tsp. minced fresh thyme

 

After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand about one-quarter turn after every 4 or 5 strips, so you’ll generally have strips of similar width and length overall. Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly). Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375°F over medium heat. While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme. Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking. When crisped, lift out the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed. Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.

Garlic Bubble Bread

Garlic Bubble Bread

Garlic Bubble Bread

1 loaf frozen white bread dough

1 egg beaten

¼ tsp. salt

¼ C. oleo (or butter), melted

1 tsp. parsley flakes

½ tsp. garlic powder or

1 T. minced garlic

 

Thaw dough and cut into walnut size pieces. Mix the oleo, egg, parsley flakes, salt and garlic. Dip pieces into this mixture and place in greased loaf pan. Cover, let rise until double. Bake @ 375º for 30 minutes. Cool in pan 10 minutes. We love the fresh garlic.

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

Baked Cheesy Zucchini Bites

1 1/2 C. packed shredded zucchini (no need to peel the zucchini)

1 large egg, lightly beaten

1/4 – 1/2 C. shredded sharp cheddar cheese

1/4 C. panko or regular bread crumbs

1/4 tsp. dried basil (or 1-2 tsp. fresh)

1/4 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. pepper

 

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. Place the zucchini and remaining ingredients in a medium bowl and mix until combined. Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly. Bake for 16-20 minutes until the edges are golden.

Cracklin’ Cornbread

Cracklin’ Cornbread

Cracklin’ Cornbread

Makes one 9-inch round loaf

4 ounces bacon

2 C. Coarse Yellow Cornmeal

1 tsp. kosher salt

½ tsp. baking soda

½ tsp. baking powder

1½ C. whole-milk buttermilk

1 large egg, lightly beaten

 

Preheat the oven to 450°F. Put a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. Run the bacon through a meat grinder or very finely mince it. Put the bacon in a skillet large enough to hold it in one layer and cook over medium-low heat, stirring frequently so that it doesn’t burn, until the fat is rendered and the bits of bacon are crispy, 4 to 5 minutes. Remove the bits of bacon to a paper towel to drain, reserving the fat. You need 5 T. bacon fat for this recipe. Combine the cornmeal, salt, baking soda, baking powder, and bits of bacon in a medium bowl. Reserve 1 T. of the bacon fat and combine the remaining 4 T. fat, the buttermilk, and egg in a small bowl. Stir the wet ingredients into the dry ingredients just to combine; do not overmix. Move the skillet from the oven to the stove, placing it over high heat. Add the reserved T. of bacon fat and swirl to coat the skillet. Pour in the batter, distributing it evenly. It should sizzle. Bake the cornbread for about 20 minutes, until a toothpick inserted in the center comes out clean. Serve warm from the skillet.

Amish Onion Fritters

Amish Onion Fritters

Amish Onion Fritters

3/4 c flour

1 Tbsp sugar

1 Tbsp cornmeal

2 tsp baking powder

1-2 tsp salt-according to taste

3/4 c milk

2 1/2 c chopped onions

Oil for frying

 

Mix together dry ingredients. Add milk and stir.  Batter will be thick. Add onions and mix thoroughly.  Heat 1/2-inch oil in skillet over medium high heat. drop batter by tablespoons in hot oil; flatten slightly. Brown on both sides until nice and crisp. drain on paper towels. serve warm.

 

Acarajé (Bahian Fradinho Bean Fritters)

Acarajé (Bahian Fradinho Bean Fritters)

Acarajé (Bahian Fradinho Bean Fritters)

1.5 lb/454 g dried fradinho beans, or black eyed peas

2 C./473 mL grated yellow onion

Kosher salt, as needed

Dendê oil, as needed for frying

1 whole yellow onion, peeled

1 C./237 mL dried smoked shrimp

1 C./237 mL Vatapa

2 C./472 mL Caruru

Molho de Acaraje:

2 preserved malagueta peppers, finely chopped

1 C./237 mL minced white onion

1 tbsp/15 mL freshly squeezed lime juice

1 tbsp/15 mL chopped cilantro

1 C./237 mL seeded and chopped green tomato

Kosher salt, as needed

 

Using a food processor, pulse the dried beans until the majority of the beans split open. Cover the beans in cold water and remove any film or beans that rise to the top of the water. Soak in cold water over night. Strain the soaked beans and rinse under running water. Use your fingertips to remove the papery skins from the beans. Return to the food processor and pulse the mixture until a thick coarsely textured dough forms. Add water, 1 tbsp/15 mL at a time to help create a light paste. Transfer the bean mixture to a stand mixer fitted with the paddle attachment and beat on medium-low speed. Add the onions and season with salt, to taste. Beat the mixture until it is light and fluffy, about 10 minutes. Meanwhile, prepare the Molho de Acarjé by combining the peppers, onion, lime juice, cilantro, and tomato. Season with salt, to taste. Cover and rest for at least 30 minutes or overnight. Heat the dendê oil and whole onion in a Dutch oven over medium-high heat to 375°F/191°C. Use a 1 ¾ oz/50 g scoop and drop the bean mixture directly into the hot oil. Carefully splash oil over the top of the fritters to help ensure even frying. Cook until the fritters are golden brown, about 2 minutes on each side. Transfer the finished fritters to a towel-lined sheet tray to drain. To serve, split open the acarajé and spread a spoonful of vatapá on one side, stuff with a dried shrimp, and top with a generous helping of caruru. Serve with the molho de acarajé.

Stovetop Brie Mac and Cheese

Stovetop Brie Mac and Cheese

Stovetop Brie Mac and Cheese

1 teaspoon salt

1 pound elbow pasta

3 C. whole milk

1 white onion, chopped

1 teaspoon whole cloves

½ teaspoon ground nutmeg

6 ounces sourdough bread, sliced and toasted

5 ounces Brie cheese, cut into 1-inch pieces

¼ cup chopped scallions, both white and green parts, for garnish

 

Bring a large pot of water to a rolling boil. Add the salt and the pasta and cook for 10 to 12 minutes, or until al dente. Drain and set aside. Put the milk, onion, cloves, and nutmeg in a large saucepan and set over medium-low heat. Bring to a simmer, then remove from the stove and set aside for 15 minutes to allow the ingredients to steep. Strain out and discard the onion and cloves and pour the milk into a blender. Cut or tear the bread into pieces and add to the milk. Puree the bread and milk into a creamy slurry. Put the cooked pasta in a large pot, add the milk-bread slurry, and set over medium-low heat. Slowly whisk in the Brie, one piece at a time. Serve garnished with the chopped scallions.

Charro Beans

Charro Beans

Charro Beans

2 cans pinto beans (drained and rinsed, approx. 4 C.) – ( home cooked beans are better but take a lot longer)

1/2 lb. bacon (approx. 7-8 slices)

4-5 plum tomatoes

1/2 onion

3 chipotles in adobo (1 for my family! Or use jalapeno)

2 cloves garlic

2 C. stock (or water)

1/2 teaspoon Mexican oregano (optional)

1/2 teaspoon salt (plus more to taste)

freshly cracked black pepper

Cilantro for garnish

 

Give the tomatoes a good rinse and roast them in the oven at 400F for approximately 20 minutes or until you need them.  Chop up the bacon into small pieces.  Cook the bacon in a large skillet over medium-high heat until lightly browned (approx. 5-8 minutes depending on the size of the bacon pieces). Chop up a 1/2 onion and add it the bacon.  I usually reduce heat to mediumish after the bacon is cooked.  Let the onion cook for 3-5 minutes or until tender. Add 2 minced cloves of garlic and cook briefly, 30-60 seconds.  Add the roasted tomatoes to the pan (roughly chopping them up in the pan is fine).  Also add:  2 cans pinto beans (drained and rinsed), 3 minced chipotles in adobo, 1/2 teaspoon Mexican oregano (optional), 1/2 teaspoon salt, freshly cracked black pepper, and 2 C. of stock (or water).   Combine well and let simmer for 15-20 minutes or until the liquid has reduced down a bit.  Salt to taste.  I added another generous pinch to this batch (so that is approx. 1 teaspoon total).   You can also add more heat at this point if you want a more fiery batch with adobo or jalapeno.   Serve immediately.  Note that these beans are best served in some of the broth.  Alternatively, you can use part of the batch to make a bean puree.  Simply add them to a blender or food processor and combine into a puree.  Store leftovers in an airtight container in the fridge.

Campfire Corn Pudding

Campfire Corn Pudding

Campfire Corn Pudding

1 can whole kernel corn, drained

4 T. butter melted

1 can creamed corn

½ tsp. salt

¼ tsp. pepper

1 box corn muffin mix

¼ cup sugar

8 oz. sour cream

2 eggs

In a large mixing bowl, combine all ingredients. Mix well. Pour into a lightly greased 12” cast iron Dutch oven with feet. Arrange 8 hot coals in a circle and place Dutch oven on coals. Cover with flat lid and top with 10 more hot coals. Bake for 60 minutes, adding fresh coals after 30 minutes.

Tomatoes Jarra Marra

Tomatoes Jarra Marra

Tomatoes Jarra Marra

One or two tomatoes per person, sliced or quartered. For cherry tomatoes, use a small handful per person, cut in half.

Olive oil

Sherry vinegar

ground cumin

oregano (fresh or dried)

salt and pepper

black olives for garnish

parsley (fresh or dried) for garnish

 

Arrange the tomatoes on a platter. Drizzle with olive oil and sherry vinegar. Season with ground cumin, oregano, salt and pepper to taste. Garnish with black olives and parsley. Serve with crusty bread for sopping up the juices and dressing.

Mojo Potatoes

Mojo Potatoes

Mojo Potatoes

 

6 large Idaho baking potatoes

2 C. flour

1⁄2 tsp. cayenne pepper

2 tsp. thyme

1 tsp. garlic powder

Pinch Paprika

salt, to taste

pepper, to taste

1 large egg beaten with 3 T. Milk

oil

Cook potatoes whole – steam, bake, or microwave. Cool. Cut each potato into 1/4″ rounds. Heat oil to 375°F. Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking). Dip each potato wedge into the egg mixture, then dredge thoroughly in the seasoned flour mixture. Deep fry wedges without overcrowding, until crisp and golden. Drain on paper towels and serve.

Baked Honey Tomatoes

Baked Honey Tomatoes

Baked Honey Tomatoes

 

8 medium tomatoes

1/2 C. bread crumbs, fresh, coarse

2 tsp. salt

2 tsp. pepper

1 tsp. Tarragon, dried

4 tsp. Honey

4 tsp. Butter

 

Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish. Mix breadcrumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle. Place under broiler for another 5 minutes or till crumbs begin to brown. Serve hot or at room temperature.

Hatch Chile Hush Puppies

Hatch Chile Hush Puppies

Hatch Chile Hush Puppies

1 C.  yellow cornmeal

3/4 C. self rising flour

1 T. baking powder

1/4 tsp. salt

1/2 C. chopped Hatch Chile peppers

2 large eggs, beaten

1/2 tsp. minced garlic

1 C. buttermilk

2 T. chopped green onions

In a bowl combine the cornmeal, flour, baking powder and salt. Stir in the rest of the ingredients and set aside for 15 minutes. Heat a large dutch oven or skillet with 2 inches of vegetable oil on high heat. Drop in round spoonfuls and cook 2 – 3 minutes rotating halfway through the cooking process. Lay on a paper towel lined baking sheet before eating

Tangy Red Cabbage Slaw

Tangy Red Cabbage Slaw

Tangy Red Cabbage Slaw

3/4 cup to 1 cup mayonnaise

3 tablespoons granulated sugar  (adjust to taste, if too sweet)

3 tablespoons apple cider vinegar

1 small head red cabbage, finely chopped or thinly sliced or shredded

1 medium red onion, finely chopped or thinly sliced

3/4 cup golden raisins

4 tablespoons chopped toasted pecans (or try with sunflower seeds)

 

Combine 3/4 cup mayonnaise, sugar, and vinegar; set aside. In a large serving bowl, combine the cabbage, onion, raisins, and pecans. Toss to blend; stir in the mayonnaise mixture. Add more mayonnaise, as needed.

Quick-Fix Macaroni and Cheese Muffins

Quick-Fix Macaroni and Cheese Muffins

Quick-Fix Macaroni and Cheese Muffins

 

8 ounces small elbow macaroni (about 2½ C.)
2 C. reduced-fat sharp cheddar cheese
2 tsp. cornstarch
1 C. low-fat milk
1 large egg
½ tsp. garlic salt
½ C. panko breadcrumbs
2 tsp. melted butter

 

Preheat the oven to 400ºF. Place foil or paper liners in a 12-C. muffin tin and spray lightly with non-stick baking spray. Cook the macaroni according to the package directions. Drain and immediately return to the pot. Add the cheese and stir until it is nearly melted. In a medium bowl, whisk together the cornstarch and milk. Add the egg and whisk until smooth. Pour the milk mixture over the macaroni and mix well. In a small bowl combine the butter and the breadcrumbs. Scoop the macaroni mixture evenly into the prepared muffin tins (it will be wet and milky, but don’t worry, it will bake up fine). Sprinkle 2 tsp. crumbs on each and bake for 20 minutes.

 

Yield: 12 Muffins

Calories: 127

Far: 3g

Fiber: 3g

Tee’s Corn Pudding

Tee’s Corn Pudding

Tee’s Corn Pudding

 

1/4 C. sugar

3 T. all-purpose flour

2 tsp. baking powder

2 tsp. table salt

6 large eggs

2 C. heavy cream

1/2 C. butter, melted

6 C. fresh corn kernels (or thawed frozen)

Vegetable cooking spray

 

Preheat oven to 350°. Stir together sugar, flour, baking powder, and salt in a small bowl. Whisk eggs together in a large bowl; whisk in cream and melted butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake at 350° for 40 to 45 minutes or until mixture is deep golden and set. Let stand 5 minutes.

 

Creamy Ranch Slaw

Creamy Ranch Slaw

Creamy Ranch Slaw

 

1/2 C. light mayonnaise
1/3 C. plain Greek or low-fat yogurt
1/3 C. low-fat milk
1 T. cider vinegar
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper

SALAD

6 C. shredded green cabbage
3 stalks celery, chopped (about 1½ C.)
2 medium carrots, peeled and chopped
3 T. minced fresh parsley

For the dressing, whisk together all the dressing ingredients in a small bowl. For the slaw, in a large bowl, combine the cabbage, celery, and carrots. Pour dressing over the salad and toss. Add parsley and toss lightly once more. Tip: The creamy, crunchy texture of this salad is best when freshly dressed. The salad mix can be made up to one day in advance and held in the refrigerator. The dressing can be made up to 3 hours before serving. Once you toss the salad with the dressing, it’s best to serve it within 2 to 3 hours.

 

Yield: 8 servings

Calories: 60

Fat: 4g

Fiber: 2g

Wine and Thyme Mushrooms

Wine and Thyme Mushrooms

Wine and Thyme Mushrooms

 

2 containers Button Mushrooms

1 T. minced Garlic

4 sprigs Fresh Thyme

Couple splashes White Wine

1 T. Olive oil

1 T. Butter

Salt

Pepper

 

Heat the olive oil and butter in a large flat non stick pan. Arrange the mushrooms in the pan, cap side down. Cook on medium-high till the mushrooms caps are golden, about 5 minutes. Don’t move the mushrooms around; if you do they won’t caramelize. When the mushroom caps are golden add the garlic and thyme. Toss and let it cook 30 seconds. Then add the wine and cook on high till the wine evaporates. Turn off heat and add salt and pepper.

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

Creamy Potato Stacks with Garlic, Thyme, and Parmesan

1½ cups heavy cream

1 sprig fresh thyme

2 garlic cloves, minced

½ tsp. nutmeg

2 lbs. medium russet potatoes (about 4-5), peeled and sliced â…› to 1/16 inch thick

1 tsp. salt

½ tsp. black pepper

freshly grated Parmesan cheese

Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray. In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme. Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top. Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese. Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top. Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter. Serve immediately.

Bruschetta with Strawberry and Tomato Salad

Bruschetta with Strawberry and Tomato Salad

Bruschetta with Strawberry and Tomato Salad

1 cup diced fresh ripe strawberries

1 cup diced grape tomatoes

1 small garlic clove, minced

3 tablespoons thinly sliced basil leaves

2 tablespoons extra-virgin olive oil, plus more for brushing

2 teaspoons balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 baguette, sliced on the diagonal 1/2 inch thick

 

In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Let rest for 30 minutes, stirring now and then.  Heat an outdoor or indoor grill or grill pan to medium-high. Spread out the sliced bread on a baking sheet and brush with olive oil. Transfer to the grill, and toast the bread until golden all over, 2 or 3 minutes per side. Arrange on a platter.   Cover the warm grilled bread slices with a generous layer of strawberry-tomato salad. Serve immediately.

 

Quebecois Feves au Lard (Maple Baked Beans)

Quebecois Feves au Lard (Maple Baked Beans)

Quebecois Feves au Lard (Maple Baked Beans)

Serves 12-15 as a side dish. If you’re cooking this for just one or two people, halve the recipe and you should have no trouble finishing it in a couple days.

1 (16 oz.) bag of dried navy beans, soaked overnight and drained (though not as true to the original, you can also use cannellini, kidney, or black beans — or any bean that can hold up well to all that cook time)

1 slice pork fatback or 8 oz. salt pork

1 medium onion, finely chopped

1.5 tsp. salt

1 tsp. ground pepper

2/3 C real maple syrup

1.5 tsp. dijon mustard

6 C water

 

Preheat oven to 350°F. In a large dutch oven, stir together the beans, salt pork, onion, salt, pepper, syrup, and mustard. Add the water to the beans and bring to a boil on the stove, then cover and bake for an hour and a half, stirring occasionally. Remove cover and bake for another hour or until liquid is mostly absorbed and top is browned and crusty.

Jicama-Carrot Salad with Dried Cherries

Jicama-Carrot Salad with Dried Cherries

Jicama-Carrot Salad with Dried Cherries

1 small jicama

small head of Boston lettuce (also called butter lettuce)

1/2 C. shredded carrots

2 scallions (white and green parts), chopped

1/3 C. dried cherries

1 tsp. Dijon mustard (country style)

2 T. lemon juice (one lemon)

2 T. extra virgin olive oil

1 T. honey

1/8 tsp. salt-free lemon and pepper seasoning

Put salad dressing ingredients in a small jar, shake until combined and set aside. Peel jicama. Cut into match-stick slices or slice with a food processor. Tear lettuce into small pieces and place in a large bowl. Add carrots, scallions, dried cherries, and salad dressing. Toss gently. Makes 4 servings. Note: Lemon juice wilts lettuce quickly so make this salad just before you are going to eat it.

Crispy Corn Fritters

Crispy Corn Fritters

Crispy Corn Fritters

5 to 6 ears of corn, shucked

2 large eggs

Kosher salt

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon cayenne

Vegetable oil, for frying

 

On a large plate, using the coarse holes of a box grater, grate 5 ears of corn with swift downward strokes (to avoid the fiber from the cob). Be sure to catch all the milk. Measure the corn mixture, and if necessary continue with the last ear to make exactly 1 cup corn. Transfer it to a medium bowl.

Separate the eggs over a small bowl, allowing the whites to fall into the bowl and adding the yolks to the corn. With a fork, combine the yolks, corn, and ½  teaspoon salt. Sift the flour, baking powder, and cayenne directly onto the corn mixture and mix to combine.  Pour 2 inches of oil into a large, deep skillet, making sure that the oil does not fill the pan more than halfway, and heat over low heat. Meanwhile, beat the egg whites to soft peaks and gently fold them into the corn mixture. Raise the heat under the skillet to medium, and heat until the oil reaches 35O°F on a deep-fat thermometer.

Working with two small tablespoons, carefully lay about 10 dollops of batter into the hot oil—fewer if they begin to crowd the pan. Fry for 2 to 3 minutes, until golden brown, flipping them about halfway through cooking. Transfer the fritters with a slotted spoon directly onto a clean brown paper bag to drain. Repeat with the remaining batter. Season with salt to taste, and serve immediately.

 

Grilled Broccoli with Parsley, Garlic, and Anchovies

Grilled Broccoli with Parsley, Garlic, and Anchovies

2 small bunches of tender broccoli

2 tablespoons olive oil, plus more for serving

6 anchovy fillets, minced

2 garlic cloves, mashed to a paste

Grated zest of l lemon

1/3 C. finely chopped Flat Leaf Parsley

2 tsp. Chile Flakes

Prepare a hot fire in a charcoal grill. Cut the broccoli lengthwise to make long florets with all of the tender stem attached. Blanch in well-salted boiling water for just 15 to 20 seconds, a little longer if the broccoli is very mature. Drain well, transfer to a medium bowl, and toss with 1 tablespoon of the oil. When the flame has died down and the coals are completely covered with ash, grill the broccoli to slightly char it all over.  Mix the anchovies, garlic, lemon zest, parsley, remaining 1 tablespoon oil, and chile flakes in a bowl. Add the grilled broccoli, toss well, and serve with olive oil at the table for drizzling.

 

Baked Cheese Grits with Rosemary

Baked Cheese Grits with Rosemary

Baked Cheese Grits with Rosemary

4 C. water
1 C. quick cooking grits
1 tsp. salt
1 1/2 C. (packed) shredded cheese-I used Colby/Jack, but you can use anything that melts easily
2 T. fresh rosemary, minced
1/2 C. milk
2 large eggs
freshly ground black pepper
2 T. butter
1/3 C. Parmesan cheese, grated

Preheat oven to 350 degrees. In a pot, bring water to a boil. Slowly add grits while whisking constantly. Decrease heat to medium (simmer) and continue to whisk until slightly thickened, about 6-8 minutes. Remove from heat. Add cheese and rosemary, and stir to incorporate. Combine milk and eggs in a small bowl and whisk together until just incorporated. Slowly pour eggs and milk mixture into grits, stirring constantly. Add a couple grinds of freshly ground pepper and more salt if needed. Pour into a 8×10 (or similar in size) casserole/baking dish that has been buttered on bottom and sides. Bake in a 350 degree oven for 1 hour, or until set and firm to the touch. Sprinkle Parmesan on top, dot top with butter, and return to oven with broiler on. Broil top for a couple minutes until golden brown. Keep a close eye on it! Allow grits to sit for 10-15 minutes before cutting/serving to allow the grits to set.

Roasted Roots with Gremolata Butter

Roasted Roots with Gremolata Butter

Roasted Roots with Gremolata Butter

1 lb. mixed root vegetables (yams, parsnips, salsify, carrots, Jerusalem artichokes, rutabaga, turnips), peeled
1 lb. fingerling potatoes, scrubbed
3 tsp. extra-virgin olive oil
1 tsp. fresh rosemary, chopped
Kosher salt and freshly ground black pepper
2 tsp. Italian parsley leaves
1 large clove garlic
Zest of 1 lemon
2 tsp. butter, room temperature

Place a heavy rimmed baking sheet in the oven and preheat to 400 degrees. Cut the root vegetables and potatoes into equal-size sticks, quarter-inch thick and three inches long. In a large bowl, toss them with the oil, rosemary and salt and pepper. Pull out the oven rack that holds the preheated baking sheet and tip the mixture into the pan, which sears the mixture and reduces the likelihood of sticking. Roast the vegetables, stirring once halfway through cooking, until the pieces are tender, about 25 to 30 minutes. Meanwhile, place the parsley, garlic and lemon zest on a cutting board with a generous pinch of salt and finely mince them. Place this mixture in a large bowl and stir in the butter. Toss the vegetables with the butter mixture and serve hot.

Parmesan Carrot Fries Recipe

Parmesan Carrot Fries Recipe

Parmesan Carrot Fries Recipe

1 pound fresh carrots
2 teaspoons olive oil
1/2 teaspoon flaky sea salt
Cracked black pepper, to taste
2 tablespoons fresh basil, chopped
2-3 tablespoons freshly grated Parmesan

Preheat oven to 450°F. Peel carrots and cut into thin matchstick slices. In a medium bowl, toss slices in olive oil, salt and pepper. Spread out carrots on a baking sheet and bake for 12 to 15 minutes or until the carrots are browned slightly. Remove from the oven and sprinkle with fresh basil and Parmesan cheese before serving.

Yield: 4 servings
Calories: 83
Fat: 3g
Fiber: 3g

Mojo Potatoes

Mojo Potatoes

Mojo Potatoes

6 large Idaho baking potatoes
2 C. flour
1⁄2 tsp. cayenne pepper
2 tsp. thyme
1 tsp. garlic powder
Pinch Paprika
salt, to taste
pepper, to taste
1 large egg beaten with 3 T. Milk
oil

Cook potatoes whole – steam, bake, or microwave. Cool. Cut each potato into 1/4″ rounds. Heat oil to 375°F. Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking). Dip each potato wedge into the egg mixture, then dredge thoroughly in the seasoned flour mixture. Deep fry wedges without overcrowding, until crisp and golden. Drain on paper towels and serve.

Waffled Pajeon (Korean Scallion Pancakes)

Waffled Pajeon (Korean Scallion Pancakes)

Waffled Pajeon (Korean Scallion Pancakes)

1 C. all-purpose flour
1 1/2 tsp. granulated sugar
1 tsp. salt
1 C. water
10 scallions, washed and dried
Nonstick cooking spray

Sesame-Soy Dipping Sauce (recipe follows)

Preheat the waffle iron on medium. In a medium-size bowl, combine the four, sugar and salt. Add the water and whisk just until combined. Trim away the white bottoms of the scallions. Trim the tops of the scallions if they are ragged and sad. Cut the stems so that they are roughly the length of one section of your waffle iron. Coat both sides of the waffle iron grid with nonstick spray. Arrange a small handful of scallions on the waffle iron. For the best-looking pajeon, set the scallions in the “valleys” of the waffle iron and arrange t hem in a crisscross pattern. Pour about 1/4 C. of batter on top and close the waffle iron. Cook until the batter has set and the scallions have cooked through, 4 minutes. You can poke one of the scallions with the tip of a sharp knife to see if it has cooked. Remove the pajeon from the waffle iron and repeat Steps 4 and 5 with the remaining scallions and batter. Serve with Sesame-Soy Dipping Sauce.

2 T. soy sauce
1 T. rice wine vinegar
1 T. honey
1 tsp. toasted sesame seeds
Place the soy sauce, rice wine vinegar, honey and sesame seeds in a small bowl, stir to combine and set the sauce aside.

Chicken Fried Potatoes

Chicken Fried Potatoes

Chicken Fried Potatoes

3 medium russet potatoes, cleaned and sliced (about 1/4” thick)
1 C. buttermilk
1 T. minced thyme
3 garlic cloves, thinly sliced
1 1/2 tsp. salt, divided
1 1/2 tsp. cracked black pepper
1 C. all purpose flour
1 1/2 T. onion powder
2 tsp. dry mustard
2 tsp. smoked paprika

homemade buttermilk-ranch dipping sauce:
1/2 C. buttermilk
1/4 C. sour cream
2 T. mayonnaise
2 T. fresh lemon juice
1 T. chives, thinly sliced
1 tsp. minced thyme
1 garlic clove, minced
salt and pepper to taste

vegetable oil for frying

Fill a large, deep skillet with 1 1/2 to 2 inches of oil and preheat to 350ËšF. Place potatoes, buttermilk, thyme, garlic, 1/2 tsp. salt, and 1/2 tsp. cracked black pepper into a mixing bowl and toss together until well combined. Allow mixture to sit for 15 minutes. Place flour, onion powder, mustard, paprika, 1 tsp. salt, and pepper into a shallow dish and stir together. Remove potatoes from buttermilk and dredge in flour mixture. Shake of excess flour and fry potatoes in batches for 6 to 8 minutes or until golden brown and potatoes have cooked through. Drain onto a paper towel and season with salt and pepper. Serve with buttermilk dipping sauce. For buttermilk sauce: Place all ingredients into a mixing bowl and whisk together until well combined. Cover and refrigerate for at least 1 hour. Before serving remove from refrigerator and allow to sit at room temp. for about 10 minutes. Adjust seasonings and stir.

Quick Pea “Risotto”

Quick Pea “Risotto”

Quick Pea “Risotto”

Peas and chives add a Spring touch to this creamy, any-time-of-year, main dish.

1/2 C. arborio rice
2/3 C. vegetable broth
1/2 C. frozen petite peas
1/8 tsp. dried thyme
1 T. finely chopped chives
1 tsp. extra virgin olive oil

Place rice, vegetable broth, peas and thyme in rice bowl or 4 C. glass dish. Stir briefly to combine. Place bowl in steamer tray, filling water level to medium and steam uncovered for 30 minutes. Let rest 5 minutes. Add chives and oil, stirring gently to combine.

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

Pepper and Herb Stir-Fry

4 each of red, yellow, and light green peppers (about 2 lb. total)
1 bunch flat-leaf parsley
1 bunch fresh basil
1 bunch fresh chives
2 cloves garlic
2 T. olive oil, or more to taste
Salt and pepper, to taste
Juice of 1/2 lemon

Stem and seed peppers, cutting them into large 1- or 2-inch pieces. Make a rough chop of the parsley, basil, and chives. Mince garlic. Over high heat, add oil to a sauté pan. Put in all the peppers at once and stir every minute or so as they cook for about 5 minutes. When they wilt slightly, add garlic, cooking 1 minute more. Toss in all herbs, salt and pepper to taste, and turn off heat. Let herbs cook from the pan heat and add the lemon juice to finish.

Corn Cakes with Serranos, Herbs, and Queso Blanco

Corn Cakes with Serranos, Herbs, and Queso Blanco

1/2 C. white corn meal
1/2 C. yellow corn meal
1/2 C. all-purpose flour
2 tsp. salt
1 tsp. black pepper
1 tsp. baking soda
2 tsp. sugar
2 tsp. honey
2 tsp. unsalted butter, melted and more for pan-frying the cakes
1 large egg
1 C. buttermilk
1 C. thawed frozen corn, chopped
1/2 small red onion, chopped
1 clove garlic, minced finely
1-2 serrano chilies, chopped (remove the seeds if you like)
handful of cilantro, roughly chopped
1 scallion, chopped
10 sprigs of chives, chopped
1 C. queso blanco or monterey jack, shredded
Garnish: sliced serranos, chives, and sour cream or crema

Mix together all the dry ingredients. Set aside. Combine the egg, buttermilk, and melted butter. Add in the onion, garlic, serranos, cilantro, scallion, chives, corn, and the queso blanco. Stir the dry ingredients into the wet ingredients until just combined. Heat a griddle or frying pan with some butter on medium-medium high heat and drop 1/2 C.-fulls of batter into the pan. Cook on each side for approximately 3 minutes per side. Garnish with sliced serranos, chives, and sour cream or crema.

Easy Drop Biscuits

Easy Drop Biscuits

10 oz., weight All-purpose Flour (or 2 C. Measured)
1 tsp. Baking Powder
1 tsp. Sugar
1/2 tsp. Salt
1/2 C. Cold Unsalted Butter, Cubed
1 C. Whole Buttermilk

Preheat oven to 450ºF. In a food processor, pulse to combine flour, baking powder, sugar, and salt. Once those ingredients are combined, add cold butter cubes and pulse mixture about 10 times to break down butter into small pea-sized pieces. Add buttermilk, then pulse about 10 times until dough clumps together in one side of the food processor. Use a large 3-T. cookie scoop to drop scoops of the biscuit mixture onto a baking sheet. You should have 12 scoops. Bake for 15 minutes in the lower third of the oven until golden brown. Enjoy! You can add ingredients with the flour, such as cheese, bacon, scallions, etc.

Shredded Brussels Sprouts Salad with Bacon, Apple & Gorgonzola

Shredded Brussels Sprouts Salad with Bacon, Apple & Gorgonzola

1 1/2 pounds Brussels sprouts, trimmed (about 4 C.)
4 slices bacon
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 large Granny Smith apple, peeled, cored, and finely chopped (about 1 C.)
2 oz. Gorgonzola cheese, crumbled (1/2 C.)

Halve the sprouts and thinly slice them into ribbons length-wise. Rub the slices gently between your fingers to separate the layers and put them into a large bowl. In a 12-inch nonstick skillet set over medium-high heat, cook the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Pour off all but l tsp. the rendered bacon fat from the pan and return the pan to medium-high heat. Add the sprouts, salt, and pepper, and cook, stirring frequently, until browned, 4 to 5 minutes. Transfer the sprouts to a large bowl, crumble the bacon on top, and add the apple pieces and cheese. Toss to combine, divide among 4 plates, and serve.

Llapingachos (Ecuadorian Potato and Cheese Patties)

Llapingachos (Ecuadorian Potato and Cheese Patties)

5 large Russet potatoes, peeled and cut in chunks
2 tsp. sunflower oil
½ C. finely chopped white onion
2 tsp. ground achiote
1 C. grated Mozzarella or Fontina cheese
Salt to taste

To serve: salsa de mani or peanut sauce, tomato and onion curtido, avocado slices, lettuce, fried eggs, fried sausages and hot sauce.

Boil the potatoes until soft. Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes. Mash the potatoes, mix in the onion refrito and salt to taste. Cover the potato dough and let it sit at room temperature for about an hour. Make small golf size balls with the potato dough. Make a hole in the middle of each ball and fill with the grated or crumbled cheese. Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour. Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate. Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.