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Tag: Side Dish

Mexican Corn

Mexican Corn

1/4 C. butter or margarine
1/4 C. finely chopped onion
1/4 C. chopped green pepper
1 pkg. (10 oz.) frozen corn or 1 can whole kernel corn
1/4 C. diced pimiento
1/2 tsp. salt
1/4 tsp. pepper
sweet pepper slices, to garnish

Heat butter or margarine over low heat. Add and cook until onion is transparent. Add green pepper. Add corn. Cook corn covered, over low heat, about 10 minutes, or until tender. During the last few minutes of cooking, mix in diced pimento. Season to taste with salt and pepper. Mix gently. Garnish with sweet red pepper slices. Serves 4.

Garlic Sauteed Mushrooms

Garlic Sauteed Mushrooms

Choose mushrooms that you like. I used 1 pound plain white mushrooms, but others are fine too. Wipe them with a damp paper towel and slice or quarter them. Put about 2-3 T. olive oil in a skillet and heat until hot, add a lot of minced garlic. I used 9 big cloves of a very peppery garlic, and added a pinch of crushed red pepper and freshly ground black pepper. Cook the garlic for about 1 minute and then add the mushrooms and stir them around with the garlic until the mushrooms have cooked the way you like them (5 to 10 minutes usually). Part of the fun is to pull out a mushroom occasionally and eat it. When it’s ready, toss in some chopped herbs (I used parsley) and serve as a side dish or add it to couscous or pasta. Kiss a lot of people, to share the wonderful garlic aroma.

Cheddar Chive Rice

Cheddar Chive Rice

Cheddar Chive Rice

 

1 c. uncooked rice

2 c. low-sodium chicken broth

1/4 tsp. garlic powder

freshly ground black pepper to taste

1/4 c. shredded cheddar cheese 2% milk cheese works great

3 green onions sliced thin

 

Add rice, chicken broth, garlic powder, and a few grinds of black pepper to a small saucepan. Bring to a low boil over medium-high heat. Stir, cover, and reduce heat to low. Cook rice 20 minutes (adjust cooking time according to package directions if using brown rice or quinoa). When done stir in cheese and green onions before serving.

Mini-Veggie Pancakes

Mini-Veggie Pancakes

Mini-Veggie Pancakes¼ cabbage, chopped rough
¼ onion, chopped fine
1 whole egg
1 egg white, beaten
1 sundried tomato, chopped fine
¼ tsp. paprika
¼ tsp. mixed herbs
Salt

Mix all ingredients together in a bowl. Heat a non-stick pan on medium to med-high heat. Drop a T. of mixture onto the pan and press down lightly for a few seconds with a spatula. Cook on one side, flip, and press down again until mixture is cooked through.

Crispy Herbed Goat Cheese Stuffed Zucchini Blossoms

Crispy Herbed Goat Cheese Stuffed Zucchini Blossoms

Crispy Herbed Goat Cheese Stuffed Zucchini Blossoms3 ounces herbed goat cheese
12 zucchini blossoms, rinsed, stamens removed
oil for frying
1 C. all purpose flour
1 C. ice water
salt

Gently place 1 tsp. of goat cheese into the center of each blossom, being careful not to tear the petals. Heat about 1 inch of oil in a skillet over medium-high heat. Until it reaches 350 degrees or until a bit of batter dropped into it begins frying. While you are waiting for your oil to heat up, make your batter by whisking together flour and ice water until a smooth and thin batter forms. Once your oil is hot, carefully dredge the stuffed zucchini blossoms in the batter. Allow any excess to drip off and then fry until golden brown 1 – 2 minutes on each side. You may need to do this in batches so you don’t over crowd the pan. Use a slotted spoon to transfer to a paper towel lined plate, sprinkle with salt and serve immediately.

Baked Sauerkraut with Apples

Baked Sauerkraut with Apples

1 q.t sauerkraut
1/4 C. sliced onion
2 T. butter or bacon drippings
2 or 3 medium-size apples
1 1/2 C. white wine
1/2 C. beef stock or bouillon
1 tsp. brown sugar
1 tsp. celery seeds

Drain kraut slightly. Cook onion in butter or drippings until transparent. Add sauerkraut and stir; cook slowly. Wash, peel, and core apples; dice fruit and add to sauerkraut. Add wine and enough stock or bouillon to cover. Cook slowly, uncovered, for 30 minutes. Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.

Arroz Poblano (Poblano Rice)

Arroz Poblano (Poblano Rice)

Arroz Poblano (Poblano Rice)3 T. vegetable oil, divided
1/2 medium white onion, chopped
2 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup chicken broth, plus more if needed
1 cup long grain rice

Heat 2 T. oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool. Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste. Meanwhile, clean the skillet, place over medium heat and add the remaining 1 T. oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.

Cheesy Baked Polenta with Mixed Herbs

Cheesy Baked Polenta with Mixed Herbs

Olive oil cooking spray
1 tube precooked polenta, cut into 16 slices
1 tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground cracked black pepper
1/4 grated Parmesan cheese
1/4 mixed fresh thyme and chives (or herbs of choice!)

Preheat oven to 400. Spray a sheet with the olive oil spray. Space out the polenta rounds evenly on the pan. With a brush, brush each slice with olive oil. Sprinkle with the salt and pepper. Bake for 20 minutes, flipping the polenta about halfway through. Remove from oven and sprinkle with cheese and herbs. Return to oven for about 5 minutes, or until cheese is melted.

Caramelized Onion Tart with Apples

Caramelized Onion Tart with Apples

2caralemlized onion tart with applesT. olive oil
2 medium onions, sliced
2 red apples (such as Braeburn or Gala), cut into small pieces
kosher salt and black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup crème fraîche or sour cream

Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ tsp. salt, and ¼ tsp. pepper and cook until just tender, 2 minutes. Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

zucchini bacon fritters with basil mayo dipping sauceFor basil mayo:
1 cup basil
1 cup mayonnaise
2 T. water
1 tsp. fresh lemon juice
For fritters:
About 6 cups vegetable oil for frying
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/8 tsp. cayenne
3 medium zucchini, chopped
1/2 fresh jalapeño, stemmed and minced (including seeds)
2 T. finely chopped chives
1 large egg, lightly beaten
3/4 cup whole milk
6 slices crisp-cooked bacon, finely chopped

Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use. Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 tsp. salt, and 1/8 tsp. pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches. Serve fritters with basil mayo.

Garlic Clove Bread

Garlic Clove Bread

This savory garlic bread is made with thawed frozen white bread dough. If you prefer, you can make it in two 9 X 6 inch loaf pans rather than the Bundt pan.

garlic clove monkey bread

2 loaves frozen white bread dough, thawed
1/3 cup butter, melted and cooled to lukewarm
1/4 T. basil, chopped
2 T. parsley, chopped
1 small onion, chopped
5 fresh garlic cloves, minced

Cut or snip off pieces of dough about the size of an English walnut. Place into a greased 10″ Bundt pan. Combine the melted butter, basil, chopped parsley, onions and minced garlic and pour over dough. Cover and let rise until double in size (about 1 1/2 hours). Bake in 375 degree oven until golden brown approximately 30-35 minutes. Cool in pan for 10 minutes and then remove from pan and serve.

Bobby Flay’s Grilled Corn Sheets with Scallion Vinaigrette

Bobby Flay’s Grilled Corn Sheets with Scallion Vinaigrette

flay8 ears corn, silks removed, husks left on, soaked in cold, salted water for 5 minutes
1/4 cup rice wine vinegar
1 heaping tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons chopped chives
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup thinly sliced scallion, green and pale green part

Heat the grill to high. Remove the corn from the water and shake off the excess water.
Put the corn on the grill, close the cover, and grill, turning every 5 minutes, until the kernels are tender when pieced with a paring knife, about 15 to 20 minutes. While the corn is cooking, whisk together the vinegar, mustard, honey, chives and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified. Stir in the scallions and set aside.
Stand the corn upright on its stalk end and carefully cut down the sides of the cob with a sharp chef’s knife, trying to keep the corn in sheets. Carefully transfer the corn to a platter and drizzle with the vinaigrette.

Fried Tomatoes alla Romano

Fried Tomatoes alla Romano

6a00d8341c7f3553ef016765ce2197970b-pi2 large red tomatoes, a bit firm
1 ball fresh mozzarella
12 fresh sage leaves
3 thin slices Prosciutto or Bayonne or Serrano ham any dry-cured ham
1 egg
1/4 C. flour
1/3 C. corn meal (polenta)
2 T. olive oil

Cut ham slices in half the short way. Cut 3 1/3 – 1/2″ (1cm) thick slices from each tomato (tossing top and bottom). Slice the mozzarella – one slice for each tomato slice. Get 3 flattish bowls or plates. Put flour in one, corn meal in one and the egg, beaten with a fork in the last. Put a large, nonstick skillet on medium – medium high heat. Add oil and heat. With your fingers (or a tongs) pick up one tomato slice, dip both sides in flour, then egg, then corn meal and place in skillet. Fry 3 – 5 minutes or until brown, turn with spatula and fry for 3 minutes more. After turning place 2 sage leaves, a piece of ham and a slice of mozzarella on top of each tomato, cover the pan and cook for 2-3 minutes – until cheese just starts to melt. Transfer tomatoes to individual plates and serve.

Big Daddy’s Big on Flavor Spinach Treats

Big Daddy’s Big on Flavor Spinach Treats

2 ( 10 ounce) packages frozen chopped spinach, cooked and drained
10 cloves fresh garlic, finely chopped
3 cups commercial herb stuffing mix
6 eggs
1/2 cup melted butter
1/2 cup Parmesan Romano cheese mixture
1 1/4 tsp. salt
1/4 tsp. Tabasco
1 (10 3/4 ounce) can condensed cream of celery soup

Combine all ingredients except soup. Shape into small balls, Place on a large ungreased baking pan. Bake uncovered at 325 degrees F for 20 to 25 minutes. Remove to serving dish. Heat soup to boiling and pour over treats. Serve hot.

Rotini with Prosciutto and Sugar Snap Peas

Rotini with Prosciutto and Sugar Snap Peas

Salt
8oz rotini
1 T. olive oil
4oz prosciutto, diced
1/2 C chopped red onion
1 C heavy cream
1 8oz pkg (1 C.) fresh sugar snap peas
Grated Parmesan cheese
Black pepper

Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the rotini. Reduce the heat to medium-high and cook the rotini, uncovered, until al dente, 8 minutes.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the prosciutto and onion, reduce the heat to medium, and cook, stirring, until the onion is soft, 3 minutes. Pour in the cream, increase the heat to medium-high, and bring to a boil. Lower the heat to medium-low and let the mixture simmer, stirring often, until it has reduced slightly, 2-3 minutes.
After the rotini has cooked for 5 minutes, add the sugar snap peas to the pot and cook them until they turn bright green and are crisp tender. Drain the rotini and sugar snaps well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Return the rotini and sugar snaps to the pot. Spoon the sauce over them and stir to coat the pasta well. Serve at once with Parmesan cheese and pepper on the side.

Buckaroo Beans

Buckaroo Beans

2 c. (1 lb.) dry pinto beansHearty_Baked_Beans
6 c. water
1 tsp. salt
2 lb. uncooked ham, cut into cubes
1 large onion, sliced thick
1 tsp. dry minced garlic or 2 large cloves garlic, sliced thin
1 small bay leaf
2 c. (16-oz. can) tomatoes
2 c. chopped green pepper
1 tsp. chili powder
2 Tbsp. brown sugar
2 tsp. dry mustard
¼ tsp. oregano or cumin

Soak beans using preferred method. Combine soaked, drained beans, 6 c. water, salt, ham, onion, garlic and bay leaf in a large kettle. Cover and simmer until beans are tender (one hour). Add remaining ingredients, cover and simmer to 165 F, about two hours. Enough liquid should be left on beans to resemble a medium-thick gravy.

Reithada (Baked Chickpeas)

Reithada (Baked Chickpeas)

cookbookreviewGreekKitchenschickpeas11 pound 2 ounces dried chickpeas
1 T. all-purpose flour
2 onions, well chopped
2 bay leaves
6 T. olive oil
salt and freshly ground black pepper
best quality olive oil for serving
lemon quarters for serving, optional

Put the chickpeas and flour in a bowl, cover with plenty of water and soak overnight. Preheat oven to 400 F. Drain the chickpeas, rinse and put into a large round ceramic pot with a good fitting lid. (I used my Dutch oven.) Cover with 4 cups of water (I used 5 1/2 cups) and add the onions, bay leaves and olive oil. Stir a few times to distribute the onion, and then put the lid on. Bake in the oven for 2 hours. Lower the temperature to 350 F and remove the pot from the oven. The contents should be nice and bubbly. Season well with salt and pepper and mix. Return the pot, still covered, to the oven for a further 2 hours, when the chickpeas will be lovely and soft with a little of the thick liquid left. Turn off the oven and leave the covered pot inside to cool for about 1 hour. Taste for salt and pepper, then serve warm with a drizzle of olive oil and a squeeze of lemon juice, if you like.

Greek Spinach Balls with Minted Dill Yogurt Sauce

Greek Spinach Balls with Minted Dill Yogurt Sauce

img_202832 pounds fresh spinach
1 cup chopped scallions
2 tsp. olive oil
2 cups cooked brown rice
2 T. chopped fresh dill
1 1/2 T. fresh lemon juice (or juice of one large lemon should do it)
1 cup bread crumbs (you can make your own if needed)
Salt and pepper to taste
sesame seeds to coat, about one cup

Preheat the oven to 350 degrees. In a large pot, steam the spinach a few minutes until just wilted (only a few minutes). Drain and roughly chop the spinach. In a small saucepan, add the oil and sauté the scallions for about 5 minutes, until just starting to brown. In a large mixing bowl, combine all ingredients except sesame seeds. Use spray oil and coat a large baking sheet. But the sesame seeds in a bowl. Use your hands to make small snowball-sized balls with the mixture, then roll the spinach balls in the sesame seeds to coat. Arrange on the baking sheet without touching. This will make approx. 10 spinach balls. Bake for about 30 minutes.

Minted Dill Yogurt Dressing

1 cup plain yogurt
2 tsp. minced scallions (or red onion)
1 T. minced fresh dill
1 tsp. minced fresh mint (or 1 T. dried mint)
1 minced garlic clove
2 tsp. fresh lemon juice
Pinch of sugar
Salt to taste

Mix everything.

Spanakorizo “a la Minute”

Spanakorizo “a la Minute”

e7882c4d3c31873839524d9734766cfd1 cup of long grain rice, rinsed in cold water
1/4 cup of olive oil
2 scallions, chopped
2 1/2 cups of hot vegetable or chicken stock
1/2 tsp. black pepper
2 cups of baby spinach (rinsed)
2 heaping T. of chopped fresh dill
1 T. chopped fresh mint
Salt to taste
Pre-heated 400F oven
Wedges of lemon, optional

Rinse your rice in cold water and place in your baking vessel and reserve. In a small skillet, add a glug of olive oil and gently sauté your chopped scallions until soft and translucent. Add your sautéed scallions to the rice, along with the 1/4 cup olive oil, stock and black pepper. Stir to incorporate. Place in your pre-heated oven (uncovered) and bake for approx. 30-40 minutes or until all the liquid has been absorbed. Remove the rice from the oven and add the baby spinach, chopped dill and mint and toss until the spinach has wilted and the herbs are entirely incorporated. Adjust seasoning with salt and pepper and keep warm. Serve as a side with chicken, seafood or lamb. Offer your guests some lemon if they would like to squeeze a bit on their rice.

Fried Polenta

Fried Polenta

FJIHTJ7HH2VWC9E_LARGE6 C water
2 tsp salt
1 3/4 C yellow cornmeal
3 T. unsalted butter, cut into pieces
1 tsp plus 1/2 C olive oil
1/4 C freshly grated Parmesan cheese
2 tsp salt
1 C marinara sauce

In a large, heavy saucepan, bring the water to a boil. Add the salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat and stir in the butter. Coat an 11×7″ baking dish with 1 tsp. of oil. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4″ thick. Cover and refrigerate until cold and firm, about 2 hours. Preheat the oven to 250. Cut the polenta into 2×1″ pieces. In a large, heavy skillet, heat the remaining olive oil over a medium-high flame. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches. Transfer the polenta pieces to a serving platter. Sprinkle with Parmesan cheese and salt, and serve, with marinara sauce alongside.

Savory Scones with Gruyere, Prosciutto and Green Onion

Savory Scones with Gruyere, Prosciutto and Green Onion

savoryscones2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup butter
2 large eggs
2/3 cup buttermilk
2/3 cup grated gruyere
1/2 cup chopped prosciutto
1/4 cup grated parmesan
1/4 cup chopped green onion
2 tablespoons half and half
Sea salt
Additional parmesan for sprinkling

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor. Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist. In a small bowl, mix together the gruyere, prosciutto, parmesan and green onion. Add this to the batter, then mix lightly. The dough will be sticky. On a lightly floured surface, turn the sticky dough out and knead lightly until all the cheese, prosciutto and green onion are incorporated into the dough. Roll the dough 3/4 inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have about 10 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Sprinkle with sea salt. Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F. Once the scones are chilled, bake for 20 minutes, or until golden. Sprinkle with additional parmesan cheese and serve warm.

Mac & Cheese 15 Ways – Add Some Interest to your Dish

Mac & Cheese 15 Ways – Add Some Interest to your Dish

-Stir in 1 C. of chopped ham

-Add 1/2 C. frozen peas or chopped broccoli (and 1/2 C. chopped ham, too, if it’s in the fridge)

-Drain a small can of sliced mushrooms and fold them into the macaroni & cheese

-Add 1 C. chopped fresh, ripe tomatoes and 1 T. minced basil

-Stir in 1/2 C. of drained flaked tuna plus 1 tsp. of drained capers

-Fold in 1/2 C. of smoked salmon strips

-Add 1/2 C. cooked cauliflower florets and a dash of ground nutmeg

-Top each serving with a spoonful of fresh spinach that has been briefly sautéed.

-Add 1 C. of browned ground beef that you have lightly seasoned with salt and black pepper

-Sauté 2 sliced garlic cloves briefly in melted butter and fold these into the macaroni & cheese

-Stir in 1 C. of drained canned white beans, then season the macaroni & cheese with a little dried thyme

-Spoon the macaroni and cheese into a serving bowl and top it with strips of grilled sausage.

-Toss a C. of toasted bread crumbs in olive oil, run these under the broiler, then sprinkle them on top of the macaroni & cheese.

-Stir in 1/2 C. of sautéed shrimp and a dash of Cajun seasoning.

-Sauté some thin slices of red bell pepper briefly in olive oil, then stir them into the macaroni & cheese

Cooked Rice 15 Ways – Add some Interest to Your Dish

Cooked Rice 15 Ways – Add some Interest to Your Dish

-Stir a handful of finely chopped fresh parsley into the rice

-Add 1 T. of fresh lemon juice and 1 tsp. grated lemon zest

-Pour in 1/4 C. heavy cream, add 1/2 C. of grated Parmesan cheese, then stir the rice slowly over low heat for a time-pressed person’s risotto

-Sauté sliced fresh mushrooms in butter and toss them with the rice.

-Toss some melted butter, a squeeze of fresh lemon juice, and a spoonful or so of drained capers with the rice

-Add sautéed minced onion and cooked peas to the rice

-Stir in chicken stock to moisten the rice, then add currants and sliced toasted almonds. Reheat the rice before serving.

-Toss the rice with garlic slices you have browned in butter

-Mince a scallion and some fresh parsley. Reheat the rice with butter and salt, then fold in the minced scallion and parsley

-Toss the rice with drained canned corn kernels, the kind that come with diced red and green peppers, then reheat it

-Warm 2 tsp. of curry powder in 1 T. of butter in a small skillet for 1 minute, then transfer the rice to the skillet and reheat it.

-Reheat the rice, then fold in toasted sesame seeds, a dash each of soy sauce and Asian sesame oil, and minced scallion

-Add minced onion and chopped tomato that have been lightly sautéed in olive oil with a dash of saffron or turmeric

-Brown some mild Italian sausage, toss in some fennel seeds, and stir in the rice. Add enough stock to make the rice moist.

-Sauté a 1/4 C. each of chopped onion and bell pepper in 1 T. of olive oil, and stir in 1 C. of rice. Season the rice with salt and black pepper, then pour in 4 lightly beaten eggs. Stir and cook, adding 1/2 C. shredded Monterey Jack cheese at the last minute so it melts

Herb Fritters

Herb Fritters

l_R1797511 C. flour

1 tsp. salt

1 large egg, lightly beaten

1 C. cold dark beer

1 C. chopped mixed fresh herbs, such as basil, chives, dill, parsley, rosemary, sage, tarragon and thyme

1/2 C. mayonnaise

Juice and grated peel of 1 lemon

Dash hot pepper sauce

Peanut oil, for frying

 

In a medium bowl, combine the flour and salt. Whisk in the egg and beer until smooth. Stir in the herbs and let stand for 15 minutes. Preheat the oven to 200. Line a baking sheet with paper towels and set aside. In a small bowl, combine the mayonnaise, lemon juice, lemon peel and hot sauce and set aside. Fill a large, heavy saucepan with enough oil to reach a depth of 3 inches; heat to 365 degrees on a deep-fry thermometer. Whisk the batter and, working in batches, drop by tablespoonful and fry, turning occasionally, until the fritters are crisp and golden, 3-4 minutes. Using a slotted spoon, transfer to the baking sheet; keep warm in the oven. Repeat with the remaining batter. Serve with the lemon sauce.

Instant Pot Corn on the Cob

Instant Pot Corn on the Cob

Instant Pot Corn on the Cob

1-10 ears Corn on the Cob (you can cook just 1, or as many as you can fit in the pot)

 

Cut the ends off of the ears of corn (you can fit more in this way). Shuck it if you want to. Place the trivet in the pot, and pour in 1 1/2 cups of water (2 cups for the 8 qt) Stack the ears of corn in the pot. Close the lid and set the steam release knob to the sealing position. Press the Pressure Cook/Manual button or dial, then the + or – button or dial to select 2 minutes (3 to 4 minutes for unshucked corn).  When the cooking cycle is finished, turn the steam release knob to the Venting position to do a Quick Release of the pressure. When the pin in the lid drops down, open the lid and carefully remove the corn. Slather with butter and sprinkle with salt, and enjoy!

Cast Iron Potatoes

Cast Iron Potatoes

Cast Iron Potatoes

 

2 tablespoons olive oil

2 large baking potatoes

1 teaspoon garlic powder

1 teaspoon Italian seasoning

2 tablespoons butter

2 tablespoons Parmesan cheese

Salt, to taste

Pepper, to taste

 

Preheat oven to 375°F. Brush bottom and sides of a baking dish or cast iron skillet with olive oil. Using a mandolin or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet. Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet or dish with foil and bake for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

Hot Cheddar Puffs

Hot Cheddar Puffs

cheddar-cheese-puffs-b2 tsp. curry powder
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
6 T. butter or margarine, cut into pieces
1/2 tsp. salt
1 C water
1 C all-purpose flour
4 large eggs
4 ounces cheddar cheese, shredded (1 cup)

Preheat oven to 400. Grease two large cookie sheets. In a 3-quart saucepan, combine curry powder, coriander, cumin, and ground red pepper. Cook over medium heat, stirring constantly, until very fragrant, about 1 minute. Stir in butter, salt, and water; heat to boiling over high heat. Remove from heat. With wooden spoon, stir in flour all at once. Return pan to medium-low heat, stirring constantly, until mixture forms a ball and leaves side of pan. Remove from heat. Stir in eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheddar. Spoon batter into large pastry bag fitted with 1/2″ plain tip. Pipe batter, about 1 inch apart, on cookie sheets, forming 1″ wide and 3/4″ high mounds. Alternatively, drop teaspoons of dough on cookie sheets. With fingertip dipped in cool water, smooth peaks. Bake puffs until deep golden, 25-30 minutes, rotating cookie sheets between oven racks halfway through baking. Transfer to wire racks to cool. Repeat with remaining batter. Serve puffs at room temperature or reheat in 400 degree oven 5 minutes to serve hot.

Baked Parmesan Summer Vegetables

Baked Parmesan Summer Vegetables

Baked Parmesan Summer Vegetables

 

1 medium-sized zucchini

1 medium-sized yellow summer squash

1 pint of small tomatoes

Garlic salt & freshly ground black pepper

1/2 to 3/4 C. freshly grated Parmesan cheese

 

Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper. Wash and dry the zucchini and squash, and then cut each one into 1/4-inch thick slices. Evenly arrange the zucchini and squash rounds on the prepared pan. Wash, dry, and cut each tomato in half and place the tomato halves, cut sides up, in the empty spaces between the zucchini and squash rounds. Lightly sprinkle the vegetables with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each veggie. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.

Spinach & Cranberry Salad

Spinach & Cranberry Salad

Cranberry-Spinach-Side-Salad1/4 cup olive oil
3 tablespoons sugar
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 tablespoon sesame seeds, toasted (350 degrees for 10 minutes)
Full pinch paprika

1/2 lb. (8 ounces) spinach, rinsed
1/2 cup fresh, finely diced onion
1/2 cup dried cranberries (I use Craisins)
1/3 cup blanched and slivered almonds (pine nuts or walnuts are also excellent), toasted (350 degrees for 10 minutes)

After rinsing the spinach, pat lightly with clean paper towels to remove any excess water. Set aside to dry further while you make the dressing. To make the dressing: In a small bowl, or a jar/bottle with a tight lid, combine the oil, sugar, vinegars, sesame seeds, and paprika. Whisk or shake well, until thoroughly combined. To make the salad: Toss spinach, onion, cranberries, and almonds in a large bowl until combined. Drizzle all of the dressing over the top of the salad and toss gently to distribute it evenly throughout the salad

Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

 

1 yellow onion, minced

2 garlic cloves, minced

1 tsp. olive oil

Kosher salt and freshly ground black pepper

1 1/2 C. 2% milk

8 Yukon Gold potatoes, peeled and cut into Vs-inch-thick slices

¾ C. grated sharp cheddar cheese

3 T. panko bread crumbs

 

Set the Instant Pot to “sauté, medium heat.” Add the onion, garlic, olive oil, and a pinch each of salt and pepper and sauté for 5 minutes, until the onion starts to soften. Add the milk and set the rack and steamer basket in the pot. Place the potatoes in the steamer basket. Cover and cook on high pressure for 5 minutes. Preheat the broiler. Quick-release the pressure. Carefully lift the steamer basket (use oven mitts) out of the pot. Spread the potatoes in a 9 x 13-inch baking dish. Hit “cancel.” Remove the rack from the pot and add 1/2 C. of the cheese to the milk. Stir together until the cheese melts, then pour the cheese sauce over the potatoes. Sprinkle the remaining 1/4 C. cheese and the panko over the top of the potatoes. Broil for 5 minutes and serve.

Zippy Yams and Bok Choy

Zippy Yams and Bok Choy

Yams & Bok Choy2 small yams, cut into bite-size chunks
1 onion, quartered and sliced
2 large garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon Thai chili paste
2 small heads bok choy, finely sliced
juice of 1/2 lemon

Put yams in a deep skillet and just cover them with water. Cover skillet and boil yams for 5 to 10 minutes, until soft when pierced with a fork. Add onion and garlic and continue to simmer until about half of the water has boiled away. Add vegetarian Worcestershire sauce, chili paste, and bok choy. Simmer until bok choy is soft. Sprinkle lemon juice over the mixture and serve.

Yield: 4 servings
Calories: 88
Fat: .6g
Fiber: 5g

Spinach & Wild Rice Casserole

Spinach & Wild Rice Casserole

4 cups cooked wild rice
2 lbs. washed fresh spinach
4 eggs
2 big bunches green onions
1 tsp salt
1/2 tsp pepper
1/2 lb. cheese grated fine
4 T. butter
1 Cup sunflower seeds
4 T. chopped parsley
2 T. sesame seeds

Beat 4 eggs with salt, pepper, stir into rice. Stir in cheese and parsley. Tear stems .from spinach and chop these tough stems very fine. Fry them lightly with 2 big bunches of green onions chopped fine (including most of the green part). Tear up or chop coarsely the spinach leaves and stir them into the frying pan to wilt a little. Then stir it all into the rice mix. Stir in some sunflower seeds. Taste for seasoning. Pack into 1 or 2 greased heavy casseroles. Top with toasted sesame seeds and 2 T. melted butter sprinkled around on top. Bake at 350 degrees for 35 minutes, uncovered. Goes well with sweet-baked squash, pumpkin or candied sweet potatoes.

Western Beans

Western Beans

westernbeans4 Bacon strips, diced
1 Onion, chopped
15oz. can Whole tomatoes with liquid, chopped
15oz. Pinto beans, drained
15oz. Kidney beans, drained
1/3 C. Uncooked lentils
1 1/3 C. Water
2 T. Catsup
1 tsp. Garlic powder
¾ tsp. Chili powder
½ tsp. Ground cumin

Lightly fry bacon in heavy 3-quart saucepan. Add onion. Cook until transparent. Add tomatoes, pinto beans, kidney beans, lentils, water, catsup, garlic powder, chili powder and ground cumin. Cook over medium heat for 45 minutes.

Leek & Potato Gratin with Smoked Salmon and Brie

Leek & Potato Gratin with Smoked Salmon and Brie

3327-1Canola oil cooking spray
1 1/2 cup 2% milk
1/4 cup All-Purpose Flour
3/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 1/2 pounds medium Yukon Gold potatoes, peeled and cut into (1/4-inch) thick slices
2 medium leeks, trimmed and thinly sliced
1 (4 ounce) package Smoked Salmon
1 (4.4 ounce) wheel Brie, cut into small cubes

Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with oil. In a bowl, whisk together milk, flour, salt and pepper. Layer half of the potatoes in the dish, top with half of the leeks and dot with half of the Brie. Pour over half of the milk mixture and arrange salmon slices over the top. Repeat with remaining potatoes, leeks, Brie and milk mixture. Cover with foil (sprayed with oil) and bake for 45 minutes. Uncover and continue baking until liquid is absorbed and potatoes are golden, about 20 minutes more. Let sit for 10 minutes before serving.

Zucchini Fritters

Zucchini Fritters

1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon freshly grated lemon zest (1 lemon) plus 1 lemon, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, peeled and minced
¼ teaspoon freshly ground pepper
2 large eggs, lightly beaten
½ cup all-purpose flour
2 to 4 tablespoons olive oil

zucchini-fritters-cleaning-314Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form. Heat 2 tablespoons olive oil in a large sauce pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve. Dip into apple sauce and/or sour cream

Sweet Potato & Zucchini Fritters

Sweet Potato & Zucchini Fritters

Sweet Potato & Zucchini Fritters

 

2 C. shredded zucchini (2 small or 1 large zucchini)

1 C. shredded sweet potato (1 small, peeled)

1/3 C. finely chopped onion

1 and 1/2 tsp. salt

2 large eggs

1 heaping tsp. minced garlic

2 T. chopped parsley

2 T. chopped fresh mint

1/2 tsp. freshly ground black pepper

1/3 C. cornmeal

1 T. cornstarch

1/3 C. olive oil

 

Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 tsp. salt and mix it around with a large wooden spoon. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes. Meanwhile, line a large bowl with paper towels or a clean dish towel (easier to use a towel!). Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed. Note: you can also simply wring out the vegetables in the dish towel over the sink. Just keep wringing! Let the vegetables sit in the towels for 45 minutes, then press again. The goal is to remove as much moisture as possible. Otherwise, the fritters will be soggy. You will be amazed how much water you wring out! Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, parsley, mint, remaining 1/2 tsp. salt, and pepper. Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined. Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 T. of the zucchini mixture (I always eyeball the amount). There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished. Reheat by placing on a lined baking sheet under the broiler for a couple minutes. Freeze fritters for up to 3 months. Thaw overnight in the refrigerator and reheat as directed before.

Guacamole Salad with Black Beans & Corn

Guacamole Salad with Black Beans & Corn

2 tomatoes, seeded and diced
1/2 cup red onion, sliced very thinly
2 jalapenos, seeded and minced
Kernels from 2 ears of fresh corn
1 (15 oz) can black beans, drained and rinsed
Juice of 1-2 limes
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 avocados, seeded, peeled and diced

In a large bowl, place tomatoes, onion, jalapenos, corn, and beans. Squeeze over the juice of 1 (very juicy) or 2 (somewhat stingy) limes, drizzle with olive oil. Season with salt and pepper and toss gently. Taste for seasoning. When ready to serve, gently fold in avocados.

(I made up a big batch for the fridge and just left out the avocado. I slice it and add it in when we’re ready to eat.)

Fried Zucchini Spaghetti

Fried Zucchini Spaghetti

NEW5gwynfood-3201 pound small zucchini, very thinly sliced crosswise (but thicker than paper thin or they will just burn)
1/4 cup all-purpose flour
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving

In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.

Spinach Risotto with Roquefort

Spinach Risotto with Roquefort

Light cooking tip: Give a dish pungent flavor without a lot of fat by adding a little bit of rich, high-quality cheese. Notes: Cary Neff, executive chef at Miraval Life in Balance Resort and Spa near Tucson, describes a healthful style of cooking in his book, Conscious Cuisine (Sourcebooks, Naperville, IL, 2002). This green risotto is adapted from one of his recipes. Serve it with grilled salmon or chicken breasts or increase the portion size and make it an entrée.

1/2 cup chopped onion risotto-su-642315-x
1 teaspoon minced garlic
1/4 teaspoon olive oil
1 cup arborio or other short- or medium-grain white rice
3 to 4 cups hot spinach broth
1 tablespoon Roquefort or other blue cheese
Sea or kosher salt
Fresh-ground pepper
Finely shredded lemon peel (optional)

In a 2- to 3-quart nonstick pan over medium-high heat, mix onion, garlic, and olive oil. Add rice and stir until onion is barely limp, 2 to 3 minutes. Stir in 1 cup spinach broth and bring to a simmer, then reduce heat to maintain simmer and stir until liquid is absorbed, 2 to 3 minutes. Add 2 more cups broth, 1/2 cup at a time, stirring after each addition until liquid is absorbed and rice is tender but still has a slight bite, 20 to 25 minutes total. If rice isn’t quite done, add more broth and stir until risotto is creamy. Crumble cheese into risotto and stir until blended. Season with salt and pepper to taste. Garnish with lemon peel.

Yield: 6 servings
Calories: 139
Fat: 1.3g
Fiber: 2.8g

Instant Pot Creamed Mexican Sweet Corn

Instant Pot Creamed Mexican Sweet Corn

Instant Pot Creamed Mexican Sweet Corn

 

6 ears fresh corn, kernels scraped, or 6 cups frozen corn kernels (from 2 [16-ounce] bags)

¾ cup water

1 small shallot, minced

2 tsp. cornstarch

2 T. unsalted butter

1 tsp. fine sea salt

1 cup half-and-half or almond-milk creamer

½ cup grated parmesan, plus extra for serving

 

Freshly cracked black peppercorns

Cayenne

1 firm-ripe avocado, peeled and quartered (optional)

Lime wedges

 

Place the corn kernels, water, shallot, cornstarch, butter, and salt in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 3 minutes. Let the steam release naturally.  Open the lid and stir in the half-and-half and parmesan. Cook further on the Sauté setting to thicken the cream if desired, about 2 minutes. 3. Serve the creamy corn warm, sprinkled with black pepper and cayenne, topped with the avocado, and with a lime wedge on the side.