VEGETABLES (11)

Saturday - November 11, 2017 5:51 am

Dauphinoise Potato

Written by
Rate this item
(0 votes)

Yield: approx. 5-6 servings

Ingredients:

4-5 medium potatoes (Yukon gold)

1 Ib white cheddar cheese (shredded)

1 quart half & half

5 egg yolks

2 Tbsp chopped fresh thyme

Method: Slice potatoes extremely thin using a mandolin or slice paper thin with a chef knife Layer potatoes with shredded cheese in between in a small bread loaf pan or small bakeable vessel. Heat the half & half until scolded. Add thyme & pinch of salt & pepper to taste. Mix the egg yolks in a mixing bowl and slowly pour the heated cream into the egg mixture until a custard. Pour over potatoes and bake 350 for approx. 25 minutes or until fully cooked. Cool, remove from the pan and cut to desired shape. Heat pieces on a sheet pan or 9x11 casserole dish

Saturday - November 11, 2017 5:46 am

Braised Red Cabbage

Written by
Rate this item
(0 votes)

Ingredients:

1 large head of red cabbage cored and cubed into ½ inch pieces

1# of bacon chopped into ¼ inch pieces

1 large onion diced small

(2) each granny smith apples peeled and diced ¼ inch cubes

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

2 cups red wine vinegar

1 cup brown sugar

¼ cup cornstarch with 2 tablespoons h2o (slurry)

Procedure:

In a braising pan add bacon and cook until bacon is fully cooked. Next, add onions & sauté until softened. Next, add cabbage and cook for 5 minutes while stirring. Next, add apples & spices, cook for an additional 5 minutes. Next, dissolve red wine vinegar and brown sugar in a small bowl and add this to the cabbage, cook for 3 minutes. Next, add the slurry and cook till the cabbage is tender about (20) minutes, season to taste with kosher salt and white pepper. Next, transfer to a large storage container and completely cool. Then cover with lid, label, date and refrigerate.

Saturday - November 11, 2017 5:42 am

Caramelized Red Onions

Written by
Rate this item
(0 votes)

1-2 large red onions

½ Tbsp butter

Directions:

Add both ingredients to a sauté pan and heat on medium low. Stir frequently and cook for 10-15 minutes or until the onions are sticky and softened

Wednesday - August 2, 2017 10:20 am

Zucchini Hash Browns

Written by
Rate this item
(0 votes)

2 cups shredded zucchini, peeled or unpeeled

2 large eggs

¾ cup shredded Cheddar cheese

¼ cup Parmesan cheese

¼ cup breadcrumbs

½ tablespoon dried onion*

1 teaspoon herb seasoning**

Heat oven to 400 degrees. Spray a baking sheet or line with parchment paper. Put shredded zucchini in a colander; salt generously and sweat 10 minutes. Rinse and pat dry. In a bowl, combine all ingredients. Form into patties; bake 18 minutes or pan-fry over medium heat until nicely browned on both sides. (Adapted from recipe4living) *I don’t like the taste of dried onions or onion powder, so I used about ¼ cup diced fresh onion; ** use any combination of herbs you like. I added a generous teaspoon of Italian seasoning.

Wednesday - April 26, 2017 10:13 am

Grilled Vegetable Medley w/ Smoked Balsamic

Written by
Rate this item
(0 votes)

Marinade:

(1) Small Vidalia onion (rough chopped) –approx. ½ cup

(1 Tbsp Dijon Mustard

¼ cup smoked balsamic.

½ cup grape seed oil or canola

(1) Clove peeled fresh garlic

1 Tbsp honey or agave nectar

S&P

Method:

Mix all marinade ingredients *except oil* in a food processor. Blend until smooth. Slowly add the oil in a slow steady stream while blending to emulsify. Add S&P to taste In a large mixing bowl, add all the vegetables & toss in the marinade. Using an outdoor charcoal grill or gas grill. Line the grates with aluminum foil and poke small holes around the intended cooking surface. Heat the grill to high and add the vegetables. Cook approx. (3) minutes on each side or until the carrots are softened. Serve hot or chill in the fridge for 45 minutes. GARNISH: Light drizzle of smoked balsamic and/or a sprinkle of feta cheese

Tuesday - December 20, 2016 1:16 pm

Mini Toadstool Pie

Written by
Rate this item
(0 votes)

Filling:

12 ounces fresh mushrooms,coarsely chopped

½ onion, coarsely chopped

1 medium to large zucchini, coarsely chopped

½ cup fat free sour cream

2 tablespoons capers

1 tablespoon dried or 3 tablespoons chopped fresh dill

Salt and pepper to taste

Crust:

1 package Pillsbury

1 teaspoon salt

5 ounces water

2 cups flour

2 sticks + 5 tablespoons butter, cut in chunks

Heat oven to 350 degrees.

Equipment: Mini or regular muffin tins; round pastry cutters (5- and 3-inch for regular; 3- and 2-inch for mini).

Filling:

Saute veggies until softened and onion is translucent; add capers. Set aside 10 to 15 minutes to cool; add sour cream and dill. Stir well.

Dough: Dissolve salt in water. Place flour in food processor; add butter. Pulse until large crumbs form and chunks of butter are about the size of peas. Add water and pulse for a few seconds until dough begins to come together in a ball. There will still be small chunks of butter. Turn dough onto a lightly floured surface; divide into 2 balls. Flatten them into disks; wrap in plastic wrap. Chill for a couple hours before rolling out. Assembly: Roll dough to about 1/8-inch thickness (same as for pie crust); cut larger rounds and press into muffin cups, with a little crust hanging over. Scoop in filling. Brush edge with egg wash; add smaller round. Crimp edges or press with tines of a fork to seal. Brush top with egg wash. Make a short slash in tops for steam to escape. Bake 30 to 45 minutes, until heated through and browning on top. Actual baking time will depend on your oven. 10 to 12 (2-inch) pies

Monday - July 18, 2016 10:53 am

Avocado Pesto Stuffed Tomatoes

Written by
Rate this item
(0 votes)

30 cherry tomatoes (about 2 pints)

½ medium avocado, pitted, peeled, and cut up, more to taste

2 ounces cream cheese, softened

2 tablespoons homemade or purchased basil pesto

1 teaspoon lemon juice

Snipped fresh basil (optional)

Cut a thin slice from the top of each tomato. Cut a thin slice from bottoms of tomatoes if they won't stand upright. With a small spoon or small melon baller carefully hollow out tomatoes. Line a baking sheet with paper towels. Invert tomatoes on towels. Let stand 30 minutes to drain. Filling: In food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip. Place tomatoes, open sides up, on a serving platter. Pipe filling into tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers:

Wednesday - January 6, 2016 12:00 am

Spinach Artichoke Squares

Written by
Rate this item
(0 votes)

1 sheet puff pastry, thawed

1 tablespoon olive oil

¼ to ½ cup minced onion

1 clove garlic, minced

2 cups coarsely chopped artichoke hearts

10 ounces frozen chopped spinach, thawed, well-drained (I always chop it smaller)

8 ounces cream cheese

8 ounces fresh Parmesan, finely shredded

Heat oven to 400 degrees. In a medium sauté pan, heat olive oil over medium heat. Add onion and garlic; cook until fragrant, 1 minute. Add artichoke hearts and spinach. Stir in cream cheese. Roll out puff pastry a little to flatten it. Cut 2½-inch squares. Scoop 2 tablespoons filling in center of each square; fold in edges of puff pastry. Top each square with 1 tablespoon grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake until golden brown, 15 to 17 minutes. (purewow)

Friday - September 4, 2015 12:00 am

Zucchini Feta Pie

Written by
Rate this item
(0 votes)

2 medium zucchini, shredded (4 cups)

½ teaspoon salt

2 tablespoons fine unseasoned dry bread crumbs

1 tablespoon olive oil

1½ cups chopped onion

2 medium garlic cloves, minced

4 eggs

1 cup low-fat cottage cheese

1 cup crumbled feta cheese

½ cup chopped green onions

½ cup chopped fresh mint

¼ teaspoon pepper

Place zucchini in colander set over bowl; toss with salt. Let stand 30 minutes. Rinse zucchini briefly under cold water. Place in clean kitchen towel or paper towels; squeeze out excess moisture. Meanwhile, heat oven to 375°F. Spray 9-inch deep-dish glass or ceramic pie pan with cooking spray. Sprinkle with bread crumbs, tilting pan to coat. Heat oil in large nonstick skillet over medium-high heat until hot. Cook onion 2 to 4 minutes or until softened, stirring frequently. Add zucchini and garlic; cook 4 to 5 minutes or until zucchini is tender, stirring frequently. Whisk eggs in large bowl until blended. Whisk in cottage cheese until blended. Stir in zucchini mixture and all remaining ingredients; pour into pie pan. Bake 45 to 50 minutes or until top is lightly browned and firm to the touch. Let stand 5 minutes before slicing. 4 servings This was okay, but in the future I will use spinach and omit the mint. apc

Monday - July 6, 2015 12:00 am

Baked Beans

Written by
Rate this item
(0 votes)

4 C. Dried Baby Butter or pinto beans soaked overnight

Brown Sugar- 1 C.

Bacon - 1#sliced into 1" pieces

Onion- 2 ea.- Med. Dice

Cider Vinegar- 1 C.

Dark Molasses - 3/4 C.

Dried Red Pepper- 1 tsp

Blk. Pepper- 1 tsp

Maple Syrup- 1/2 C.

Dijon Mustard- 2 tsp.

Directions:

Rinse soaked beans and move to a pot. Cover with water and simmer until mostly soft -Drain beans while reserving 4 C. of liquid -Render bacon in brazing pan until nearly crispy. Add onion until soft. -Add cider, sugar,molasses, peppers, and salt to taste. -Combine - Add beans and reserved liquid. Cook uncovered in 350 oven for one hour or until nearly dry.