Zucchini, Shallots, Basil and Feta

23 Mar

unnamed

My son made this the other night and I had to make it myself.

One or two zucchini either sliced or spirallized

Three sliced shallots

One tablespoon oil

1/8 teaspoon garlic salt

8 sliced basil leaves

Heat the oil

Add the shallots

Cook till almost soft

Add the zucchini and stir fry for two minutes

Do not overcook, keep it a little crunchy

Add the garlic salt, feta and basil

Take off the heat

This is delicious as a side or in crusty Italian bread.

Poach an egg or two and place them on top with some hot sauce.

Advertisements

Kung Pao Brussel Sprouts

22 Mar

unnamed

Doesn’t this sound good.

I followed the recipe exactly.

OMG!

It should be called Kung Waooooooooo Hot.

It was so hot I could barely eat it.

This is the changed edible recipe.

For those who like it really hot, look at the February 2015 edition of Bon Appetite.

2 pounds of brussel sprouts

2 tablespoons canola oil

Slightly season with salt and pepper. Do not use alot of salt because there is soy sauce in the rest of the recipe.

1 tablespoon cornstarch

One tablespoon water

One tablespoon sesame oil

3 cloves minced garlic

2 tablespoons minced ginger

2 tablespoons hot chili paste

1/4 cup low sodium soy sauce

3 tablespoons sugar

2 teaspoons rice vinegar

1/2 cup water

1/3 cup unsalted peanuts

You can use the hot dried chiles de arbol that was in the original recipe but this was hot enough for me without them.

I used two peppers as a garnish.

Preheat the oven to 425 degrees.

Toss the brussel sprouts with the oil, salt and pepper.

Roast for about 20 minutes, turning once.

Mix the cornstarch with the 1 tablespoon of water and set aside.

Heat the sesame oil in a pan and add the garlic and ginger and cook for a couple of minutes.

Add the chili paste and cook for two more minutes.

Add the soy sauce, sugar, vinegar and 1/2 cup water and bring to a boil.

Let this reduce a little.

Stir in the cornstarch mixture.

Continue cooking and stirring until the sauce starts to thicken.

Taste the sauce, it may need more soy sauce.

The sauce does thicken as it sits.

Add the brussel sprouts  and make sure they are coated with the sauce

Add the peanuts on top.

I served this over the leftover egg roll filling.

 

 

Oatmeal with blueberry sauce

21 Mar

unnamed

Shaws had the blueberries for .99 cents

So I bought a ton.

They are really delicious.

I made a quick blueberry sauce to put on oatmeal.

1 1/2 cups blueberries

1/2 cup water

1 tablespoon honey

1/4 teaspoon vanilla extract

1/2 teaspoon cornstarch

One cup dried oats, cooked

Put everything except the oats in a pan

Bring to a boil

Stir till it thickens just a little

Pour over the cooked oatmeal

This can be made with any fruit.

I put some leftover blackberries in the sauce so don’t be afraid to mix and match any fruit.

This makes enough for two portions maybe three but not in my house.

 

 

My Yearly Corn Beef Sandwich

19 Mar

unnamed

Every year I make a boiled dinner on Saint Patricks Day.

Everything is always left over.

The potatoes and carrots I put into my chicken pot pie.

The cabbage I fry in a pan with a little butter and eat it till I can’t eat another leaf.

Sometimes I do put it into soup.

Then there is the corn beef.

After I boiled this for hours and made a mess of my stove, I have to use it.

2 slices of marble rye bread

Butter

Spicy mustard

cole slaw

Two slices American or Swiss cheese

Lots of corn beef, sliced thin or thick or shredded

Start the sandwich

Put the mustard on one side of the bread

cheese

meat and lots of it

cole slaw

bread

Butter the outside of the sandwich and place in a frying pan

Fry on medium heat till both sides are light brown and the cheese is melted

Serve with a pickle

This is my yearly splurge.

I also fill sandwich bags with the corn beef and freeze them to make hash on the weekends.

 

 

Pesto Pasta with Asparagus and Peas

14 Mar

unnamed

I love pesto but I make mine without nuts because of my family allergies.

I make a large batch then freeze it in small six ounce containers.

I found a container in the freezer and decided to use it  because I usually save it for special occasions. I have to admit that I am a hoarder.

One pound of gemelli pasta

One cup pasta water

8  tablespoons olive oil

6 cloves minced garlic

One diced onion

1 cup peas

20 asparagus

3 big handfuls baby spinach

2 big handfuls baby arugula

6 to 8 ounces pesto

2 boullion cubes

salt to taste

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes.

12 basil leaves

Plenty of good Parmesan grated cheese

Boil the asparagus in the pasta water pot for 4 to 5 minutes

Take out and set aside then cut into one inch pieces

Cook the pasta according to the package directions

Save one cup of the pasta water

Drain the pasta

Set aside

Heat the oil

Add the garlic and onion and cook on medium high for 3 minutes

Add the peas and mix with the garlic and onions

Add the spinach, garlic powder and arugula mix well

Add the pesto and mix well

Add the pasta

Mix water with the boullion cubes

Add to the pasta

Mix well

Top with the asparagus and fresh basil

Sprinkle with red pepper flakes and lots of cheese.

This is great hot or room temperature

 

Cauliflower Grilled Cheese

13 Mar

I saw a version of this on the Chew and it looked delicious but was too much work.

One large head of cauliflower

One egg

1/2 cup milk

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon black pepper

One thin sliced onion

Ten slices American cheese

Ten slices Hoffman cheddar cheese

Two tablespoon butter

Slice the cauliflower into 1/2 inch slices

I removed the bottom stem but keep most of the core so the cauliflower would keep its shape.

I got 6 slices to make three sandwiches but cook the rest of the cauliflower and you could make small sandwiches.

Preheat the oven to 450 degrees

Dip all the cauliflower, including the smaller pieces, into the egg wash

Dredge in the seasoned flour

Dredge the onion in the flour

Grease a baking pan with two tablespoons oil

Place the flowered cauliflower in a single layer on the pan.

Bake for ten minutes and then flip the cauliflower over for another 5 minutes.

Try to pair the slices up so they kind of fit together.

They do not have to be perfect.

Put two slices of American cheese and two slices of Hoffman Cheddar cheese on three of the cauliflower slices.

Top with another cauliflower slice

Heat a pan with the butter and add the thin onion slices

Place the cauliflower sandwich on top of the onions and brown one side then flip it over and brown the other side.

Cook till the cheese is melted but try not to burn them so use a medium heat.

Place on a plate with sliced apples

I had to eat this with a fork and knife because it was so cheesy.

I also made about three more small sandwiches.

Mix the leftover smaller pieces of cauliflower with the remaining egg, flour and onion and pour it in the buttered pan.

Just before it was fully cooked I put some cheese on top

Plated it and microwaved it for 15 seconds until all the cheese melted

It was a delicious omelette.

You can make the cauliflower sandwiches ahead of time,  refrigerate them and cook them when you need them.

OR…

After we bake the cauliflower, we can fry the onions in the butter and then make open face sandwiches with the cheese and onion and bake them till the cheese melts.

If I had another cauliflower I would try it so off I go to the market.

These are on my favorite menu list.

 

 

 

 

 

 

 

 

Blackberry Salad

12 Mar

unnamed

The blackberries are gorgeous so this is the time to take advantage of them.

They are wonderful in salads.

6 handfuls of any type of greens

I put arugula in everything  so I mixed it with field green.

1/2 cup blue, goat or feta cheese

1/2 to 1 cup of blackberries

2 diced scallions

2 cooked crumbled chicken sausage or 6 to 8 slices crumbled cooked bacon

One sliced hot pepper (optional). You can use a sweet pepper.

6 basil leaves

Dressing

1/3 cup balsamic vinegar

1/3 cup olive oil

2 tablespoons honey

1/2 teaspoon dried basil

One clove minced garlic

Put all the greens in a bowl

Top with the scallions, meat, cheese and basil

Set aside

Put the vinegar, oil, garlic, honey and basil in a magic bullet and mix well.

Add the dressing sparingly because it is sweet.

The sweet dressing goes so well with the berries

The pepper can be put on the side but I like the hot and sweet combination.