Archive | December, 2015

Zucchini, Garlic and Beans

16 Dec

Zucchini garlic and beans

I am much fatter going into Christmas then ever before so time to think thin.

Three diced zucchini

Six cloves garlic

Three tablespoon olive oil

One can drained white beans

1/4 teaspoon red pepper flakes

Salt to taste depending how salty the beans are.

Heat the olive oil

Add the garlic for two minutes

Add the diced zucchini

Cook on medium till the zucchini is almost cooked

Add the beans, pepper and salt

Have a bowl and feel full but not stuffed

I also make this with spinach and broccoli rabe.

You also can add crumbled cooked sausage and any cheese you like.

Fried Gnocchi Salad

14 Dec

Fried Gnocchi Salad

Get ready to eat.

This salad is too delicious

One pound of gnocchi

4 cloves  diced fresh garlic

1/2 diced onion

6 tablespoons olive oil

Two containers of grape tomatoes, sliced in half

1/2 diced onion

1/2 teaspoon garlic powder

3 Tablespoons fresh diced basil

Salt and Pepper

Two inches of crumbles goat cheese

Another 8 to 10 basil leaves

4 Tablespoons red wine  vinegar

Two Tablespoons balsamic glaze

One box of baby arugula or four handfuls

One or two cups of roasted butternut squash

Boil the gnocchi in salted water till they float to the top of the water.

Drain and  then dry on a sheet pan

Heat the oil and soften the onion and garlic

Add the gnocchi and heat on medium low till a brown crust forms on the gnocchi

Do not turn the gnocchi till you see the gnocchi browning.

It takes about five to ten minutes

Then turn the gnocchi over and brown the other side

Season with salt and pepper

Take out of the pan and pour over the arugula, oil included.

In the same pan on high heat, take the tomatoes, onion, garlic powder, basil, salt and pepper and cook till the tomatoes start to blister.

Add the vinegar and cook for one more minute.

Pour over the gnocchi

Crumble the goat cheese on top

Garnish with the butternut squash, balsamic glaze  and the basil leaves

Try not to eat the fried gnocchi out of the pan.

This can also be made with fried spinach, ricotta cheese, mozzarella cheese or just as a gnocchi appetizer with a dipping sauce.

Potato Knishes

9 Dec

Potato Knishes IMG_2924

Leftover mashed potatoes are the best.

This entire recipe should take thirty minutes.

4 cups leftover mashed potatoes

One diced onion

One large clove diced garlic

One egg

4 tablespoons butter

One package of Pillsbury grande biscuits

Preheat the oven to 350 degrees

Saute the onion and garlic in the butter till soft

Season with salt and black pepper

Add the potatoes

Mix in the egg

Season the mixture again with salt and black pepper to taste

Lay the eight biscuits out on a work area

Flatten each circle to the size of a saucer

Place two to three heaping tablespoons of potato on each circle of dough

Start folding the dough around the potato, stretching the dough to seal the edges

Place on non stick foil

Leave about three  inches between each knishe because they grow as they bake

They usually take about 12 minutes but my last batch took longer

Bake until they are golden brown

Serve hot or room temperature

 

 

Bacon, Lettuce and Turkey Wrap

7 Dec

BLT wrap

Leftover turkey is always a challenge but this year I decided to make lettuce wraps and use up some of my other leftovers.

Everything went into the food processor.

About 3 to 4 cups skinless and de-boned turkey

Handful of leftover parsley

Three leftover scallions

Three tablespoons mayonnaise

Two tablespoons leftover beau monde dip

1/2 teaspoon black pepper

Three slices leftover bacon

1/2 avocado

Romaine lettuce leaves because I made Caesar salad and that was my leftover greens

Sriracha sauce  or whatever spicy sauce you like

About 10 or 12 of the leftover grapes  Set these aside

Wash the lettuce and dry it well and set aside.

Process everything else till you have almost a spreadable consistency.

Stir in the  grapes, sliced in half.

Place two tablespoons of the mixture into each leaf and drizzle with the hot sauce.

Not bad for a leftover.