Roasted Wax Beans with Peanuts & Cilantro
Preheat oven to 450. On a rimmed baking sheet toss 1 pound wax beans trimmed with 1 tbsp vegetable oil and season with salt & pepper. Roast until brown spots and tender, 15 mins ish, toss halfway through. In a med bowl combine 2 tsp soy sauce, 1/4 tsp finely grated ginger. 3/4 tsp fresh lemon juice and 1/2 tsp brown sugar. Add roasted beans and 1/4 C unsalted peanuts and fresh cilantro leaves.
Grilled Vegetables with Crispy Nut Toppings
8tbsp EVOO
1 yellow and 2 red peppers
1 eggplant
2 tbsp fresh herbs(parsley, oregano)
2 garlic cloves
50g fresh breadcrumbs
50g pinenuts
Grill veggies for 10 mins on BBQ. Heat EVOO in a frying pan add breadcrumbs, nuts and garlic, cook until crispy. Season this over the veggies with the fresh herbs.
1 yellow and 2 red peppers
1 eggplant
2 tbsp fresh herbs(parsley, oregano)
2 garlic cloves
50g fresh breadcrumbs
50g pinenuts
Grill veggies for 10 mins on BBQ. Heat EVOO in a frying pan add breadcrumbs, nuts and garlic, cook until crispy. Season this over the veggies with the fresh herbs.
Gratineed Gnocchi with Spinach and Ricotta
1 (1-lb) package potato gnocchi
2/3 cup heavy cream
1/2 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 (5-oz) packages baby spinach
1/2 cup whole-milk or part-skim ricotta
2/3 cup shredded mozzarella
Preparation
Preheat broiler.
Cook gnocchi in a 5-quart pot of boiling salted water according to package instructions (gnocchi will float to surface when done). Drain in a colander.
Whisk together cream, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.
2/3 cup heavy cream
1/2 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 (5-oz) packages baby spinach
1/2 cup whole-milk or part-skim ricotta
2/3 cup shredded mozzarella
Preparation
Preheat broiler.
Cook gnocchi in a 5-quart pot of boiling salted water according to package instructions (gnocchi will float to surface when done). Drain in a colander.
Whisk together cream, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.
Vegetables & Potatos
Green Bean Casserole
1 lb green beans, ends trimmed and broken into about 3 inch pieces
8 oz crimini mushrooms, chopped
1/2 oz dried porcinis
3 Tbsp butter
2 cloves garlic, minced or pressed
2 Tbsp flour
salt and pepper
1/2 C chicken stock
1/4 C heavy cream
1 C canned fried onions
Handful of toasted almond slivers
Preheat the oven to 400 degrees F.Toast the almond slivers beforehand. You can toast them in a dry skillet on the stovetop over medium heat until they look golden.Rehydrate the porcinis in 1/2 C of hot water. Using a fork, scoop out the porcinis, give them a quick rinse in some water to wash off any remaining dirt, and chop. Wet a paper towel or coffee filter and place it in a sieve. You wet the filter so it doesn't absorb the precious porcini water. Pour the porcini water through the filter. Take the filtered porcini water and add it to the 1/2 cup of chicken stockHeat 1 tablespoon of butter in a skillet over medium high heat. Add the chopped crimini and porcini pieces, minced garlic, some salt and pepper, and cook until the mushrooms are starting to release their liquid. When the liquid is starting to reduce, add the beans and cook until they are bright green and still a bit crunchy, about 5 minutes. You will only bake the casserole for a few minutes in the oven so cook the beans a little less than your desired tenderness.While the beans are cooking, make the sauce. Melt the remaining 2 tablespoon of butter over medium heat in a saucepan. Add the flour, whisk and cook until the roux is slightly golden. Slowly pour in the porcini chicken stock mixture, while continually whisking. Simmer the mixture for about a minute (if it looks too thick, add a little milk). Season with salt and pepper. Whisk in the 1/4 C of heavy cream, and add the green bean and mushroom pieces, and toss to coat.Pour the mixture into an 8 x 8 Pyrex or equivalent baking dish. (I made a mini one for the photo and an 8 x 8). Sprinkle a cup of canned fried onions on top or more if you wish. Bake for about 5 - 10 minutes or until the onions look golden brown. (I overbaked a little so my onions are a little darker than I would like).Sprinkle the toasted almond slivers on top and serve.
Louise Shultz's Corn Fritters
1 can cream corn, 1 cup milk, 1 1/2 cups flour, 1/2 tsp salt, 2 tsp baking power.
Fold together & drop spoonfuls into a frying pan filled with hot cooking oil, allowing enough space that they do not touch each other & float freely. Cook a couple minutes until brown & flip over cooking the other side. Serve with pancake syrup or gravy.
Yummy:)
Eggplant Bake
6 tablespoons extra virgin olive oil (EVOO), divided
8 slices day-old Italian bread
1 large eggplant
4 beefsteak tomatoes or 8 plum tomatoes
2 medium zucchini
1/2 cup basil, torn
1/2 cup grated Parmigiano Reggiano cheese
Salt and pepper
Preparation
Pre-heat the oven to 400°F.
Fully grease a baking dish, using the first 2 tablespoons of EVOO. Line the baking dish with the eight slices of bread. Drizzle another 2 tablespoons of the EVOO over the bread.
Slice the eggplant into 1/4-1/2-inch thick slices. Slice the tomatoes and zucchini the same thickness. Line the eggplant over the bread. Next, layer the tomatoes and zucchini. Sprinkle the torn basil over the veggies and drizzle the rest of the EVOO over everything. Sprinkle the cheese over the veggies, followed by the salt and pepper.
Bake, uncovered, for an hour and serve hot by slicing into squares.
Stuffed Potatoes
Ingredients: 5 potatoes (actually only makes 8 halves) green onions, cheddar cheese, sour cream, butter, salt & pepper,
My mama makes the best stuffed potatoes. This is how she taught me...
Bake your potatoes in foil until tender. Unwrap your potatoes and continue to bake for an additional 5 minutes to get the skin crisp. Remove from the oven and cool down for 5 minutes. Slice the potatoe sin half and scoop out the potatoe leaving a liner of potatoe inside. Put the potatoe filling in a mixing bowl. Add 1 cup sour cream for every 4-5 potatoes. Add 5 tblspoons of butter, 1/2 cup chives, bacon bits optional, salt & pepper. Blend until smooth. Scoop the filling back into the skins. If you have 10 halves to fill, I would only fill 8 eight to make them more full. Sprinkle a generous amount of grated cheddar cheese on top. Broil on high until cheese is melted, i prefer a little crispy.. ENJOY
Hashbrown Casserole
1 pkg frozen hashbrowns
1 cup sour cream
4 oz melted butter
1 can mushroom soup
2 cups shredded cheese
Mix first four ingredients and put in baking dish. Spread on grated cheese. Bake @ 350 for approx 45 minutes.
Grilled Artichokes with Mint & Chilies
2 lemons, halved, divided
6 large artichokes, preferably with stems
1 bunch fresh mint, chopped, stems and all, plus about 1/4 cup fresh mint leaves, cut into chiffonade (thin slivers)
6 garlic cloves, thinly sliced
1 cup extra virgin olive oil
1 cup dry white wine
2-4 red jalapeño peppers, thinly sliced
1/4 cup coarse sea salt
Preparation
Fill a large bowl with about 6 cups water and add the juice of 1 1/2 of the lemons; add the 3 lemon halves, too. Snap off the tough outer leaves from one artichoke until you come to the leaves that are pale yellow toward the bottom. Cut off the top 1 inch of the leaves. As you work, rub the cut surfaces with the remaining lemon half. Trim off the bottom of the stem and, using a paring knife, trim away the tough outer layer from the stem. Trim any dark green parts from the bottom of the artichoke. Halve the artichoke lengthwise and, using a grapefruit spoon or small sharp spoon, remove the fuzzy choke. Pull out the small purple inner leaves. Put the trimmed artichoke in the bowl of lemon water, and repeat with the remaining artichokes. Combine the chopped mint, garlic, olive oil, and wine in a large pot. Add the artichokes and the lemon water, along with the lemon shells, then add more water, if necessary, to cover the artichokes. Put a pan lid on top of the artichokes to keep them submerged and bring to a boil over high heat. Reduce the heat, cover, and simmer until just tender, 15-20 minutes, depending on the size of the artichokes. Drain and allow to cool.Pre-heat a gas grill or prepare a fire in a charcoal grill. Place the artichokes cut-side down over the hottest part of the grill and cook, unmoved, for 3-5 minutes, until nicely charred. Turn and cook for 5 more minutes, or until golden brown on the second side. Place the artichokes on a platter and strew with the remaining mint and the jalapeños. Serve with coarse salt on the side.About fire-roasting: Fire-roasting refers to cooking in the hot coals of a wood or charcoal fire. It’s a popular method in Italy, used to cook vegetables while a large cut of meat – or even a whole pig or lamb – cooks slowly over a fire. Whole potatoes, onions, beets, or other vegetables are placed in the coals around the perimeter of the fire to roast in their skins. Big globe artichokes are a natural for this, as the inedible outer leaves char and burn away in the heat of the fire, leaving the tender inner leaves and heart, which will have essentially steamed in their own natural juices. To cook more delicate vegetables, such as corn, fennel or new potatoes, wrap them individually in two layers of heavy-duty foil and place around the edges of the fire. After 20-30 minutes or so, depending on the vegetable, they will have an incredible, pure flavor that is almost indescribable. For a variation on the theme, add a few leaves of rosemary, summer savory or sage and a drop or two of fragrant extra virgin olive oil to each packet before roasting.
Potatoe Pancakes
This was a favorite childhood breakfast
2 eggs
2 tblsp flour
6 shredded potatoes
1 shredded onion
salt & pepper
Mix above ingredients. Drop a portion onto frying pan, similar to pancakes, serve with sour cream.
Golden Beets & Fennel
2 tablespoons extra virgin olive oil (EVOO)
2 large golden beets, peeled and shredded (a food processor on the shred setting is perfect)
1 bunch of fennel, no stalks and fronds (save for another salad), washed, dried and shredded or chopped
1 small sweet white onion, chopped
1/2 cup orange juice
1 tablespoon fresh thyme
1 tablespoon fresh basil
Zest of one lemon
Juice of one lemon
Salt and pepper
Preparation
Heat the EVOO in a large skillet.
Add the beets, fennel and onion to the skillet and cook on medium heat for 2-3 minutes. Add the orange juice and cook for 5 minutes more, or until the onions just start getting translucent, but not too wilted. You want this mix to maintain some crunch. Remove from the heat and put in a large bowl.
Finely chop the thyme and basil and add to mixture. Zest the lemon directly over the mixture. Slice the lemon open and squeeze the juice over the mixture. Add salt and pepper, to taste, and toss. Serve immediately.
Scalloped Potatoes
slice 6 potatoes and 1 onion
add a can of mushroom soup
1/2 cup milk
2 tblsp flour
2 tblsp chicken soup base
salt & pepper
top with mozzarella cheese (optional)
Bake @ 350 for 50 minutes
Zucchini with Thyme
Ingredients
2 Tbsp olive oil1 1/2 Tbsp unsalted butter1/4 cup finely chopped onion1/4 cup chopped fresh parsley1 pound fresh zucchini, cut into 3-by-1/2-inch sticks1 beef bouillon cube, crumbled (use vegetarian bouillon for vegetarian option)1 teaspoon dried thyme or 1 Tbsp fresh thyme, choppedSalt and freshly ground pepper
Method
1 In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.
2 Add the zucchini sticks, crumbled bouillon cube, thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.
Serves 4.
Lemon Potatoes
6 cup peeled potatoes (partially cooked- boiled)
4 tbsp flour
3 garlic cloves
1 tsp oregano
1/4 c chechewin soup miz
1/4 c lemon juice
1/4 c melted margarine
1 1/2 cup water
Mix & bake at 350 for 45 minutes.
Sweet Cabbage Rolls
12 cabbage leaves
filling
1 lb ground beef
3/4 cup cooked rice
1/2cup finely chopped onion
1 egg
2 tsp salt
1 tsp pepper
1/2 cup milk
sauce
8 oz can tomato sauce
14.5 can diced tomatos
3 tbsp sugar
2 tbsp vinegar
1/2 cup water
2 tbsp corn starch mixed with 1/4 cup cold water
Drop cabbage leaves in boiling salted water and cook for 3 mins. Drain well. For filling combine rice, onion, egg, salt & pepper & milk. Mix well and divide into 12 portions. Place portions in center of each cabbage leaf and roll. Fasten with tooth picks if needed. Combine all sauce ingredients & pour over cabbage rolls. Bake covered at 350 for 40-45 minutes. Remove rolls & discard toothpicks. Place pan with juices over medium heat. Stir in cornstarch & water mixture, boil and cook until thick. Pour over cabbage rolls.
Grandma Shultz's Sour Cabbage Rolls
Process to sour leaves *2-3 weeks
Core 6 heads of cabbage and freeze.
Boil 12 L of water, transfer to large bucket and add 1 1/2 cups pickling salt and let it cool. Unthaw cabbage and pull leaves off (remove hard parts of leaf). Cut leaves into approx 4x4 inch pieces (in half). Place leaves into cooled pickling bucket and sprinkle 1/2 cup vinegar on top, cover and let sit for 2-3 weeks. At this time if you are not ready to make the cabbage rolls you can freeze the leaves into 6 ziploc bags.
Filling (1 ziploc bag - small slow cooker full)
Make 2 cups of rice with only 2 cups of water, boil for 10 minutes. Saute finely chopped yellow onion with butter & salt and pepper. Add onions, tsp salt, tbsp pepper and 3/4 cup butter to rice and cool.
Rolling
Place 1-2 tbsp of rice filling onto a cabbage leaf, tuck both ends in and roll. Place rolled cabbages into oiled slow cooker. Pour 1/3 cup water over top sprinkle with 2 tbsp vinegar and 3 tbsp butter. Cook on high for 30 minutes and then cook on low for approx 4-6 hours.
Greek Stuffed Zuchinni
2 long zuchinni (10 inch)
cinnamon tomato sauce
2 tbsp olive oil
1 cup chopped onions
2 garlic cloves
2 tbsp tomato paste
3 1/2 chopped tomatos with juice
1 tsp minced fresh oregano
1/4 tsp cinnamon
2 tbsp dry sherry
salt & pepper
Saute onions in garlic and oil. Simmer 15 mins.
filling
1 cup chopped onions
2 cloves garlic
1 tsp olive oil
1 cup toasted walnuts
1/2 cup crumbled feta cheese
1/4 cup currants
3 tbsp fresh lemon juice
2 cup cooked brown rice
1/3 cup bread crumbs
Slice the zuchinni in half lengthwise. Score the flesh about 1/2 inch deep. Place the cut sides down on baking sheet. Sprinkle with sherry and cover with foil. Bake 12-15 mins.
Stuff zuchinni and spread on sauce bake for additional 5 minutes or until ready.
Green Beans with Red Pepper and Garlic
Ingredients
1 pound green beans, stems trimmed
2 teaspoons olive oil
1 red bell pepper (capsicum), seeded and julienne
1/2 teaspoon chili paste or red pepper flakes
1 clove garlic, finely chopped
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Cut the beans into 2-inch pieces. Bring a large saucepan 3/4 full of water to a boil. Add the beans and cook until they turn bright green and are tender-crisp, 1 to 3 minutes. Drain the beans, then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the chili paste and garlic and stir for 1 minute. The beans will be tender and bright green. Drizzle with the sesame oil and season with the salt and pepper. Serve immediately.
Butternut Squash with Plantain Mash
Ingredients
1 butternut squash, about 1 1/2 pounds
1 large firm yet ripe plantain
4 garlic cloves, unpeeled
1/4 cup vegetable stock, chicken stock or broth
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 F. Lightly coat a baking sheet with cooking spray.
Halve the squash and scoop out the seeds and fibers. Peel the halves and cut into 1-inch pieces.
Trim the ends of the plantain. Cut a slit lengthwise through the inner curve of the skin, pry off the skin, and cut the plantain crosswise into 1-inch segments.
Place the squash, plantain and garlic cloves on the prepared baking sheet. Roast until very tender, about 25 minutes. Let cool slightly and peel the garlic cloves.
In a saucepan, heat the vegetable stock over high heat until simmering. Remove from the heat and add the garlic, squash, plantain and olive oil. Mash with a potato masher until almost smooth. Season with the salt and pepper. Serve immediately.
Baked Acorn Squash with Pine Nuts & Garlic
Ingredients
2 small acorn squash, about 2 pounds total weight
3 teaspoons extra-virgin olive oil
1/4 teaspoon salt
8 cloves garlic, halved
1 tablespoon pine nuts
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 F. Coat a shallow baking dish with cooking spray.
Cut the squash crosswise into rings 1/2-inch thick, leaving the peel intact. Scrape the seeds out of the center of each ring and discard. Place the rings in the prepared baking dish in a single layer, allowing them to overlap slightly. Brush with 1 1/2 teaspoons of the olive oil, and sprinkle with 1/8 teaspoon of the salt. Bake for 15 minutes.
Meanwhile, in a small bowl, mix the garlic and pine nuts with the remaining 1 1/2 teaspoons olive oil. Sprinkle the garlic and pine nuts evenly over the squash rings and continue baking until the squash is tender and the pine nuts are lightly browned, about 10 to 15 minutes longer.
Season the squash rings with the remaining 1/8 teaspoon salt and the pepper. Serve immediately.
Two Potato Gratin
1 garlic clove, halved
3 1/2 teaspoons olive oil
3 Yukon gold or red-skinned potatoes, about 1 1/4 pounds total weight, peeled and cut into slices 1/8-inch thick
1 sweet potato, about 1/2 pound, peeled and cut into slices 1/8-inch thick
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups fat-free milk
1/8 teaspoon ground nutmeg
1 slice dry whole-wheat (whole-meal) bread, torn into pieces
Directions
Preheat the oven to 425 F. Rub the cut sides of the garlic on the bottom and sides of a large gratin dish or shallow 1 1/2-quart baking dish. Lightly coat the bottom and sides of the dish with 1 teaspoon of the olive oil.
Arrange half of the white potato slices in a single layer in the bottom of the gratin dish. Top with half of the sweet potato slices. Drizzle the melted butter over the potato mixture and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Layer the remaining white potato slices over the seasoned potato mixture. Top with the remaining sweet potato slices, 1/4 teaspoon salt and 1/8 teaspoon pepper.
In a small saucepan over medium-low heat, combine the milk and nutmeg. Bring to a boil. Remove from the heat and pour evenly over the potato mixture.
In a food processor, process the bread until small crumbs form. Add the remaining 2 1/2 teaspoons olive oil and pulse to blend. Sprinkle the bread crumb mixture evenly over the potatoes. Bake until the potatoes are tender, about 45 to 50 minutes. Let stand for 5 minutes before serving.
Pan-Braised Onions with Rosemary
1 tablespoon extra-virgin olive oil
2 pound yellow onions, halved lengthwise and cut crosswise into slices1/4-inch thick
2 teaspoons minced fresh rosemary, plus sprigs for garnish1 bay leaf
1/4 cup vegetable stock, broth or dry white wine
1/2 cup balsamic vinegar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the onions, minced rosemary and bay leaf. Reduce the heat to very low, cover tightly and cook, stirring occasionally, until the onions are tender and beginning to turn golden, about 30 minutes. If the onions begin to stick at any point during the slow cooking, add a few tablespoons of water.
Add the vegetable stock to the pan and bring to a simmer. Cook until the stock evaporates completely, about 5 minutes. Add the vinegar and simmer until the liquid is completely absorbed, about 5 minutes longer. Season with the salt and pepper.
Transfer to a warmed serving dish and garnish with the rosemary sprigs. Serve immediately.
Yam Fries
2 tbsp grated Parmesan cheese
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp chipotle chili powder (see Tip)
1/4 tsp garlic powder
1/4 tsp onion powder
4 x medium sweet potatoes
3 tbsp olive oil
Combine all spices: grated parmesan cheese, ground cumin, chili powder, paprika chipotle chili powder, garlic powder and onion powder, in a small bowl. Set aside.
Preheat oven to 450ºF. Wash potatoes and pat dry with paper towels. Do not peel them.
Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato). Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend.
Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you don’t over-bake them, or they’ll be soggy.
1 lb green beans, ends trimmed and broken into about 3 inch pieces
8 oz crimini mushrooms, chopped
1/2 oz dried porcinis
3 Tbsp butter
2 cloves garlic, minced or pressed
2 Tbsp flour
salt and pepper
1/2 C chicken stock
1/4 C heavy cream
1 C canned fried onions
Handful of toasted almond slivers
Preheat the oven to 400 degrees F.Toast the almond slivers beforehand. You can toast them in a dry skillet on the stovetop over medium heat until they look golden.Rehydrate the porcinis in 1/2 C of hot water. Using a fork, scoop out the porcinis, give them a quick rinse in some water to wash off any remaining dirt, and chop. Wet a paper towel or coffee filter and place it in a sieve. You wet the filter so it doesn't absorb the precious porcini water. Pour the porcini water through the filter. Take the filtered porcini water and add it to the 1/2 cup of chicken stockHeat 1 tablespoon of butter in a skillet over medium high heat. Add the chopped crimini and porcini pieces, minced garlic, some salt and pepper, and cook until the mushrooms are starting to release their liquid. When the liquid is starting to reduce, add the beans and cook until they are bright green and still a bit crunchy, about 5 minutes. You will only bake the casserole for a few minutes in the oven so cook the beans a little less than your desired tenderness.While the beans are cooking, make the sauce. Melt the remaining 2 tablespoon of butter over medium heat in a saucepan. Add the flour, whisk and cook until the roux is slightly golden. Slowly pour in the porcini chicken stock mixture, while continually whisking. Simmer the mixture for about a minute (if it looks too thick, add a little milk). Season with salt and pepper. Whisk in the 1/4 C of heavy cream, and add the green bean and mushroom pieces, and toss to coat.Pour the mixture into an 8 x 8 Pyrex or equivalent baking dish. (I made a mini one for the photo and an 8 x 8). Sprinkle a cup of canned fried onions on top or more if you wish. Bake for about 5 - 10 minutes or until the onions look golden brown. (I overbaked a little so my onions are a little darker than I would like).Sprinkle the toasted almond slivers on top and serve.
Louise Shultz's Corn Fritters
1 can cream corn, 1 cup milk, 1 1/2 cups flour, 1/2 tsp salt, 2 tsp baking power.
Fold together & drop spoonfuls into a frying pan filled with hot cooking oil, allowing enough space that they do not touch each other & float freely. Cook a couple minutes until brown & flip over cooking the other side. Serve with pancake syrup or gravy.
Yummy:)
Eggplant Bake
6 tablespoons extra virgin olive oil (EVOO), divided
8 slices day-old Italian bread
1 large eggplant
4 beefsteak tomatoes or 8 plum tomatoes
2 medium zucchini
1/2 cup basil, torn
1/2 cup grated Parmigiano Reggiano cheese
Salt and pepper
Preparation
Pre-heat the oven to 400°F.
Fully grease a baking dish, using the first 2 tablespoons of EVOO. Line the baking dish with the eight slices of bread. Drizzle another 2 tablespoons of the EVOO over the bread.
Slice the eggplant into 1/4-1/2-inch thick slices. Slice the tomatoes and zucchini the same thickness. Line the eggplant over the bread. Next, layer the tomatoes and zucchini. Sprinkle the torn basil over the veggies and drizzle the rest of the EVOO over everything. Sprinkle the cheese over the veggies, followed by the salt and pepper.
Bake, uncovered, for an hour and serve hot by slicing into squares.
Stuffed Potatoes
Ingredients: 5 potatoes (actually only makes 8 halves) green onions, cheddar cheese, sour cream, butter, salt & pepper,
My mama makes the best stuffed potatoes. This is how she taught me...
Bake your potatoes in foil until tender. Unwrap your potatoes and continue to bake for an additional 5 minutes to get the skin crisp. Remove from the oven and cool down for 5 minutes. Slice the potatoe sin half and scoop out the potatoe leaving a liner of potatoe inside. Put the potatoe filling in a mixing bowl. Add 1 cup sour cream for every 4-5 potatoes. Add 5 tblspoons of butter, 1/2 cup chives, bacon bits optional, salt & pepper. Blend until smooth. Scoop the filling back into the skins. If you have 10 halves to fill, I would only fill 8 eight to make them more full. Sprinkle a generous amount of grated cheddar cheese on top. Broil on high until cheese is melted, i prefer a little crispy.. ENJOY
Hashbrown Casserole
1 pkg frozen hashbrowns
1 cup sour cream
4 oz melted butter
1 can mushroom soup
2 cups shredded cheese
Mix first four ingredients and put in baking dish. Spread on grated cheese. Bake @ 350 for approx 45 minutes.
Grilled Artichokes with Mint & Chilies
2 lemons, halved, divided
6 large artichokes, preferably with stems
1 bunch fresh mint, chopped, stems and all, plus about 1/4 cup fresh mint leaves, cut into chiffonade (thin slivers)
6 garlic cloves, thinly sliced
1 cup extra virgin olive oil
1 cup dry white wine
2-4 red jalapeño peppers, thinly sliced
1/4 cup coarse sea salt
Preparation
Fill a large bowl with about 6 cups water and add the juice of 1 1/2 of the lemons; add the 3 lemon halves, too. Snap off the tough outer leaves from one artichoke until you come to the leaves that are pale yellow toward the bottom. Cut off the top 1 inch of the leaves. As you work, rub the cut surfaces with the remaining lemon half. Trim off the bottom of the stem and, using a paring knife, trim away the tough outer layer from the stem. Trim any dark green parts from the bottom of the artichoke. Halve the artichoke lengthwise and, using a grapefruit spoon or small sharp spoon, remove the fuzzy choke. Pull out the small purple inner leaves. Put the trimmed artichoke in the bowl of lemon water, and repeat with the remaining artichokes. Combine the chopped mint, garlic, olive oil, and wine in a large pot. Add the artichokes and the lemon water, along with the lemon shells, then add more water, if necessary, to cover the artichokes. Put a pan lid on top of the artichokes to keep them submerged and bring to a boil over high heat. Reduce the heat, cover, and simmer until just tender, 15-20 minutes, depending on the size of the artichokes. Drain and allow to cool.Pre-heat a gas grill or prepare a fire in a charcoal grill. Place the artichokes cut-side down over the hottest part of the grill and cook, unmoved, for 3-5 minutes, until nicely charred. Turn and cook for 5 more minutes, or until golden brown on the second side. Place the artichokes on a platter and strew with the remaining mint and the jalapeños. Serve with coarse salt on the side.About fire-roasting: Fire-roasting refers to cooking in the hot coals of a wood or charcoal fire. It’s a popular method in Italy, used to cook vegetables while a large cut of meat – or even a whole pig or lamb – cooks slowly over a fire. Whole potatoes, onions, beets, or other vegetables are placed in the coals around the perimeter of the fire to roast in their skins. Big globe artichokes are a natural for this, as the inedible outer leaves char and burn away in the heat of the fire, leaving the tender inner leaves and heart, which will have essentially steamed in their own natural juices. To cook more delicate vegetables, such as corn, fennel or new potatoes, wrap them individually in two layers of heavy-duty foil and place around the edges of the fire. After 20-30 minutes or so, depending on the vegetable, they will have an incredible, pure flavor that is almost indescribable. For a variation on the theme, add a few leaves of rosemary, summer savory or sage and a drop or two of fragrant extra virgin olive oil to each packet before roasting.
Potatoe Pancakes
This was a favorite childhood breakfast
2 eggs
2 tblsp flour
6 shredded potatoes
1 shredded onion
salt & pepper
Mix above ingredients. Drop a portion onto frying pan, similar to pancakes, serve with sour cream.
Golden Beets & Fennel
2 tablespoons extra virgin olive oil (EVOO)
2 large golden beets, peeled and shredded (a food processor on the shred setting is perfect)
1 bunch of fennel, no stalks and fronds (save for another salad), washed, dried and shredded or chopped
1 small sweet white onion, chopped
1/2 cup orange juice
1 tablespoon fresh thyme
1 tablespoon fresh basil
Zest of one lemon
Juice of one lemon
Salt and pepper
Preparation
Heat the EVOO in a large skillet.
Add the beets, fennel and onion to the skillet and cook on medium heat for 2-3 minutes. Add the orange juice and cook for 5 minutes more, or until the onions just start getting translucent, but not too wilted. You want this mix to maintain some crunch. Remove from the heat and put in a large bowl.
Finely chop the thyme and basil and add to mixture. Zest the lemon directly over the mixture. Slice the lemon open and squeeze the juice over the mixture. Add salt and pepper, to taste, and toss. Serve immediately.
Scalloped Potatoes
slice 6 potatoes and 1 onion
add a can of mushroom soup
1/2 cup milk
2 tblsp flour
2 tblsp chicken soup base
salt & pepper
top with mozzarella cheese (optional)
Bake @ 350 for 50 minutes
Zucchini with Thyme
Ingredients
2 Tbsp olive oil1 1/2 Tbsp unsalted butter1/4 cup finely chopped onion1/4 cup chopped fresh parsley1 pound fresh zucchini, cut into 3-by-1/2-inch sticks1 beef bouillon cube, crumbled (use vegetarian bouillon for vegetarian option)1 teaspoon dried thyme or 1 Tbsp fresh thyme, choppedSalt and freshly ground pepper
Method
1 In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.
2 Add the zucchini sticks, crumbled bouillon cube, thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.
Serves 4.
Lemon Potatoes
6 cup peeled potatoes (partially cooked- boiled)
4 tbsp flour
3 garlic cloves
1 tsp oregano
1/4 c chechewin soup miz
1/4 c lemon juice
1/4 c melted margarine
1 1/2 cup water
Mix & bake at 350 for 45 minutes.
Sweet Cabbage Rolls
12 cabbage leaves
filling
1 lb ground beef
3/4 cup cooked rice
1/2cup finely chopped onion
1 egg
2 tsp salt
1 tsp pepper
1/2 cup milk
sauce
8 oz can tomato sauce
14.5 can diced tomatos
3 tbsp sugar
2 tbsp vinegar
1/2 cup water
2 tbsp corn starch mixed with 1/4 cup cold water
Drop cabbage leaves in boiling salted water and cook for 3 mins. Drain well. For filling combine rice, onion, egg, salt & pepper & milk. Mix well and divide into 12 portions. Place portions in center of each cabbage leaf and roll. Fasten with tooth picks if needed. Combine all sauce ingredients & pour over cabbage rolls. Bake covered at 350 for 40-45 minutes. Remove rolls & discard toothpicks. Place pan with juices over medium heat. Stir in cornstarch & water mixture, boil and cook until thick. Pour over cabbage rolls.
Grandma Shultz's Sour Cabbage Rolls
Process to sour leaves *2-3 weeks
Core 6 heads of cabbage and freeze.
Boil 12 L of water, transfer to large bucket and add 1 1/2 cups pickling salt and let it cool. Unthaw cabbage and pull leaves off (remove hard parts of leaf). Cut leaves into approx 4x4 inch pieces (in half). Place leaves into cooled pickling bucket and sprinkle 1/2 cup vinegar on top, cover and let sit for 2-3 weeks. At this time if you are not ready to make the cabbage rolls you can freeze the leaves into 6 ziploc bags.
Filling (1 ziploc bag - small slow cooker full)
Make 2 cups of rice with only 2 cups of water, boil for 10 minutes. Saute finely chopped yellow onion with butter & salt and pepper. Add onions, tsp salt, tbsp pepper and 3/4 cup butter to rice and cool.
Rolling
Place 1-2 tbsp of rice filling onto a cabbage leaf, tuck both ends in and roll. Place rolled cabbages into oiled slow cooker. Pour 1/3 cup water over top sprinkle with 2 tbsp vinegar and 3 tbsp butter. Cook on high for 30 minutes and then cook on low for approx 4-6 hours.
Greek Stuffed Zuchinni
2 long zuchinni (10 inch)
cinnamon tomato sauce
2 tbsp olive oil
1 cup chopped onions
2 garlic cloves
2 tbsp tomato paste
3 1/2 chopped tomatos with juice
1 tsp minced fresh oregano
1/4 tsp cinnamon
2 tbsp dry sherry
salt & pepper
Saute onions in garlic and oil. Simmer 15 mins.
filling
1 cup chopped onions
2 cloves garlic
1 tsp olive oil
1 cup toasted walnuts
1/2 cup crumbled feta cheese
1/4 cup currants
3 tbsp fresh lemon juice
2 cup cooked brown rice
1/3 cup bread crumbs
Slice the zuchinni in half lengthwise. Score the flesh about 1/2 inch deep. Place the cut sides down on baking sheet. Sprinkle with sherry and cover with foil. Bake 12-15 mins.
Stuff zuchinni and spread on sauce bake for additional 5 minutes or until ready.
Green Beans with Red Pepper and Garlic
Ingredients
1 pound green beans, stems trimmed
2 teaspoons olive oil
1 red bell pepper (capsicum), seeded and julienne
1/2 teaspoon chili paste or red pepper flakes
1 clove garlic, finely chopped
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Cut the beans into 2-inch pieces. Bring a large saucepan 3/4 full of water to a boil. Add the beans and cook until they turn bright green and are tender-crisp, 1 to 3 minutes. Drain the beans, then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the chili paste and garlic and stir for 1 minute. The beans will be tender and bright green. Drizzle with the sesame oil and season with the salt and pepper. Serve immediately.
Butternut Squash with Plantain Mash
Ingredients
1 butternut squash, about 1 1/2 pounds
1 large firm yet ripe plantain
4 garlic cloves, unpeeled
1/4 cup vegetable stock, chicken stock or broth
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 F. Lightly coat a baking sheet with cooking spray.
Halve the squash and scoop out the seeds and fibers. Peel the halves and cut into 1-inch pieces.
Trim the ends of the plantain. Cut a slit lengthwise through the inner curve of the skin, pry off the skin, and cut the plantain crosswise into 1-inch segments.
Place the squash, plantain and garlic cloves on the prepared baking sheet. Roast until very tender, about 25 minutes. Let cool slightly and peel the garlic cloves.
In a saucepan, heat the vegetable stock over high heat until simmering. Remove from the heat and add the garlic, squash, plantain and olive oil. Mash with a potato masher until almost smooth. Season with the salt and pepper. Serve immediately.
Baked Acorn Squash with Pine Nuts & Garlic
Ingredients
2 small acorn squash, about 2 pounds total weight
3 teaspoons extra-virgin olive oil
1/4 teaspoon salt
8 cloves garlic, halved
1 tablespoon pine nuts
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 F. Coat a shallow baking dish with cooking spray.
Cut the squash crosswise into rings 1/2-inch thick, leaving the peel intact. Scrape the seeds out of the center of each ring and discard. Place the rings in the prepared baking dish in a single layer, allowing them to overlap slightly. Brush with 1 1/2 teaspoons of the olive oil, and sprinkle with 1/8 teaspoon of the salt. Bake for 15 minutes.
Meanwhile, in a small bowl, mix the garlic and pine nuts with the remaining 1 1/2 teaspoons olive oil. Sprinkle the garlic and pine nuts evenly over the squash rings and continue baking until the squash is tender and the pine nuts are lightly browned, about 10 to 15 minutes longer.
Season the squash rings with the remaining 1/8 teaspoon salt and the pepper. Serve immediately.
Two Potato Gratin
1 garlic clove, halved
3 1/2 teaspoons olive oil
3 Yukon gold or red-skinned potatoes, about 1 1/4 pounds total weight, peeled and cut into slices 1/8-inch thick
1 sweet potato, about 1/2 pound, peeled and cut into slices 1/8-inch thick
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups fat-free milk
1/8 teaspoon ground nutmeg
1 slice dry whole-wheat (whole-meal) bread, torn into pieces
Directions
Preheat the oven to 425 F. Rub the cut sides of the garlic on the bottom and sides of a large gratin dish or shallow 1 1/2-quart baking dish. Lightly coat the bottom and sides of the dish with 1 teaspoon of the olive oil.
Arrange half of the white potato slices in a single layer in the bottom of the gratin dish. Top with half of the sweet potato slices. Drizzle the melted butter over the potato mixture and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Layer the remaining white potato slices over the seasoned potato mixture. Top with the remaining sweet potato slices, 1/4 teaspoon salt and 1/8 teaspoon pepper.
In a small saucepan over medium-low heat, combine the milk and nutmeg. Bring to a boil. Remove from the heat and pour evenly over the potato mixture.
In a food processor, process the bread until small crumbs form. Add the remaining 2 1/2 teaspoons olive oil and pulse to blend. Sprinkle the bread crumb mixture evenly over the potatoes. Bake until the potatoes are tender, about 45 to 50 minutes. Let stand for 5 minutes before serving.
Pan-Braised Onions with Rosemary
1 tablespoon extra-virgin olive oil
2 pound yellow onions, halved lengthwise and cut crosswise into slices1/4-inch thick
2 teaspoons minced fresh rosemary, plus sprigs for garnish1 bay leaf
1/4 cup vegetable stock, broth or dry white wine
1/2 cup balsamic vinegar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the onions, minced rosemary and bay leaf. Reduce the heat to very low, cover tightly and cook, stirring occasionally, until the onions are tender and beginning to turn golden, about 30 minutes. If the onions begin to stick at any point during the slow cooking, add a few tablespoons of water.
Add the vegetable stock to the pan and bring to a simmer. Cook until the stock evaporates completely, about 5 minutes. Add the vinegar and simmer until the liquid is completely absorbed, about 5 minutes longer. Season with the salt and pepper.
Transfer to a warmed serving dish and garnish with the rosemary sprigs. Serve immediately.
Yam Fries
2 tbsp grated Parmesan cheese
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp chipotle chili powder (see Tip)
1/4 tsp garlic powder
1/4 tsp onion powder
4 x medium sweet potatoes
3 tbsp olive oil
Combine all spices: grated parmesan cheese, ground cumin, chili powder, paprika chipotle chili powder, garlic powder and onion powder, in a small bowl. Set aside.
Preheat oven to 450ºF. Wash potatoes and pat dry with paper towels. Do not peel them.
Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato). Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend.
Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you don’t over-bake them, or they’ll be soggy.
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