Who doesn't love home fries! But, in my opinion sweet potato home fries are just the ultimate. If you don't have leftover sweet potatoes or frozen, you can make equally good from scratch. Starting with raw potatoes means a longer cooking time, but they require little more than an occasional stir. The instructions below are for raw. Adjust your cooking time if using leftover or frozen.
Serves 2 generously as a mail dish
4 as a side dish
print recipe
2 tablespoons unsalted butter
1 1/2 to 2 pounds peeled sweet potatoes, cut into 3/4-inch cubes
Salt and fresh ground black pepper to taste
1/4 cup diced onion
1/2 cup diced green bell pepper
1/2 teaspoon dried rosemary just before serving
Minced chives or parsley, for garnish
Warm the butter in a 10to 12-inch cast-iron skillet over medium-low heat. Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet. Cook for 20 minutes, during which you should hear only a faint cooking sound.
Uncover the potatoes and cook for 30 minute longer, turning them at 10-minute intervals and patting them back down. When you turn them the first time, stir in the onion and bell pepper. As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.
Cook the potatoes for about 20 minutes longer, turning them at 5-minutes intervals. During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper and the rosemary. The home fries are ready when the potatoes cubes are richly browned and clearly crisp with tender, melting centers. Plate them immediately, scatter with chives or parsley and serve
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Thursday, September 27, 2012
Friday, August 10, 2012
Oven Roasted Tomatoes
So sorry about this hit and miss posting I've been doing lately. Canning is hard work plus I've had and have a cold or something. My energy has gone by the wayside. I am making Oven Roasted Tomatoes for the freezer today. This is adapted from an old Southern Living recipe (2009). I have used canned tomatoes to make this, but with all the beautiful garden tomatoes now I'm using fresh today. I use these on pizza, in chili, etc.
Makes about 2 cups
print recipe
3 (28-ounce) cans whole tomatoes, drained and halved, or about 5 pounds fresh
3/4 cup coarsely chopped sweet onion
1/2 cup loosely packed fresh basil leaves, chopped
1/3 cup olive oil
5 large cloves garlic, halved
1 1/2 teaspoons dried oregano
1/2 teaspoons freshly ground pepper
1. Preheat oven to 300 degrees F. Place tomato halves in a colander, and press gently to remove excess liquid.
2. Stir together tomatoes, onion, and remaining ingredients in a large bowl. Place tomato mixture in a single layer in a aluminum foil-lined 15x10-inch jelly-roll pan.
3. Bake at 300 degrees F for 2 1/2-3 hours or until tomato mixture is deep reed and lightly browned, stirring every 45 minutes. Cool in pan on a wire rack 15 to 200 minutes or until completely cool. Store in an airtight container in refrigerator up to 3 days.
TO FREEZE: Place tomato mixture in an airtight container, and freeze up to 3 months. Thaw in refrigerator 24 hours.
Makes about 2 cups
print recipe
3 (28-ounce) cans whole tomatoes, drained and halved, or about 5 pounds fresh
3/4 cup coarsely chopped sweet onion
1/2 cup loosely packed fresh basil leaves, chopped
1/3 cup olive oil
5 large cloves garlic, halved
1 1/2 teaspoons dried oregano
1/2 teaspoons freshly ground pepper
1. Preheat oven to 300 degrees F. Place tomato halves in a colander, and press gently to remove excess liquid.
2. Stir together tomatoes, onion, and remaining ingredients in a large bowl. Place tomato mixture in a single layer in a aluminum foil-lined 15x10-inch jelly-roll pan.
3. Bake at 300 degrees F for 2 1/2-3 hours or until tomato mixture is deep reed and lightly browned, stirring every 45 minutes. Cool in pan on a wire rack 15 to 200 minutes or until completely cool. Store in an airtight container in refrigerator up to 3 days.
TO FREEZE: Place tomato mixture in an airtight container, and freeze up to 3 months. Thaw in refrigerator 24 hours.
Tuesday, July 31, 2012
Tomatoes Provencal
This is just one of my favorite ways to have tomatoes. I did have a "few" left from making sauce and tomato juice on the weekend. Parsley, garlic, and tomato are a timeless combination.
Serves about 4
print recipe
4 medium or 8 small firm, ripe tomatoes
3-4 cloves of garlic - to taste
1 cup parsley leaves, preferably flat-leaf
3 tablespoons chopped basil
3/4 cup bread crumbs made from day-old homemade bread
Salt and pepper
Extra virgin olive oil
Preheat oven to 400 degrees F. Lightly oil a gratin dish. Cut tomatoes in half around their equators and gently remove the seeds with your fingertips. Chop the garlic, parsley, and basil together, then mix them with the bread crumbs and season well with salt and pepper. Lightly fill the tomatoes with this mixture, set them in the gratin dish, and drizzle olive oil generously over their tops. Bake for 30 minutes. They'll be soft, so remove them carefully from the dish.
Serves about 4
print recipe
4 medium or 8 small firm, ripe tomatoes
3-4 cloves of garlic - to taste
1 cup parsley leaves, preferably flat-leaf
3 tablespoons chopped basil
3/4 cup bread crumbs made from day-old homemade bread
Salt and pepper
Extra virgin olive oil
Preheat oven to 400 degrees F. Lightly oil a gratin dish. Cut tomatoes in half around their equators and gently remove the seeds with your fingertips. Chop the garlic, parsley, and basil together, then mix them with the bread crumbs and season well with salt and pepper. Lightly fill the tomatoes with this mixture, set them in the gratin dish, and drizzle olive oil generously over their tops. Bake for 30 minutes. They'll be soft, so remove them carefully from the dish.
Thursday, July 26, 2012
Summer Squash Casserole
Of course I have another squash casserole recipe! If you could see the amount of squash on this farm you would not believe it. This is easy, delicious and can be made ahead. The kids will even eat it because you mash the squash and they have no idea, because it has lots of cheese.
Yesterday was freezing and canning again. More sauerkraut, 5 pounds yellow squash in the freezer and another head of cabbage. I have enough cukes for another batch of bread and butter pickles. I'll be making tomato juice and sauce by the weekend. It was 80 degrees this morning at 7:30 when I was in the garden. I'm praying for rain and storms today.
About 8 servings
print recipe
3 pounds yellow squash, cut into 1/4-inch thick slices
1 small onion, chopped
1 1/2 tablespoons salt
16 saltine crackers, divided
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons butter, melted
1/4 teaspoons pepper
1/8 teaspoon salt
1. Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well, and mash mixture with a fork.
2. Crush 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11x7-inch (or close) baking dish.
3. Crush remaining 6 crackers, and sprinkle over casserole; sprinkle remaining 1 cup cheese evenly over casserole.
4. Bake, uncovered, at 350 degrees for 30 minutes or until cheese melts and casserole is bubbly.
Cooks Note: To make ahead, prepare recipe as directed; do not top with crackers or cheese. Cover and refrigerator; let stand 30 minutes. Uncover and top with crackers and cheese; bake as directed.
Yesterday was freezing and canning again. More sauerkraut, 5 pounds yellow squash in the freezer and another head of cabbage. I have enough cukes for another batch of bread and butter pickles. I'll be making tomato juice and sauce by the weekend. It was 80 degrees this morning at 7:30 when I was in the garden. I'm praying for rain and storms today.
About 8 servings
print recipe
3 pounds yellow squash, cut into 1/4-inch thick slices
1 small onion, chopped
1 1/2 tablespoons salt
16 saltine crackers, divided
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons butter, melted
1/4 teaspoons pepper
1/8 teaspoon salt
1. Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well, and mash mixture with a fork.
2. Crush 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11x7-inch (or close) baking dish.
3. Crush remaining 6 crackers, and sprinkle over casserole; sprinkle remaining 1 cup cheese evenly over casserole.
4. Bake, uncovered, at 350 degrees for 30 minutes or until cheese melts and casserole is bubbly.
Cooks Note: To make ahead, prepare recipe as directed; do not top with crackers or cheese. Cover and refrigerator; let stand 30 minutes. Uncover and top with crackers and cheese; bake as directed.
Wednesday, July 18, 2012
Seasoned Vegetables
This recipe is similar to a ragout-a thick well-seasoned stew. I love making this in the summer with everything from the garden. No one will miss the meat. Serve this over cheese grits, noodles or rice, with a wonderful sliced tomato and cucumber salad.
6-8 servings
print recipe
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 carrots, chopped
3 small red potatoes, diced
2 small turnips (about 1/2 pound), peeled and chopped
2 celery ribs, diced
1 medium zucchini, chopped
1 (14-ounce) can chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon cornstarch
1. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until caramelized. Add carrots and next 4 ingredients, and saute 12 to 15 minutes or until vegetables are tender, Increase heat to medium-high; stir in chicken broth and next 3 ingredients. Bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.
1. Whisk together cornstarch and 1 tablespoon water until smooth. Whisk into vegetable mixture in skillet, and cook, stirring constantly, 3 to 5 minutes or until thickened.
6-8 servings
print recipe
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 carrots, chopped
3 small red potatoes, diced
2 small turnips (about 1/2 pound), peeled and chopped
2 celery ribs, diced
1 medium zucchini, chopped
1 (14-ounce) can chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon cornstarch
1. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until caramelized. Add carrots and next 4 ingredients, and saute 12 to 15 minutes or until vegetables are tender, Increase heat to medium-high; stir in chicken broth and next 3 ingredients. Bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.
1. Whisk together cornstarch and 1 tablespoon water until smooth. Whisk into vegetable mixture in skillet, and cook, stirring constantly, 3 to 5 minutes or until thickened.
Saturday, June 30, 2012
Red Cabbage In Red Wine
Larry and Edie have red cabbage ready in their garden. I just happen to notice as I was helping myself to some other goodies. This succulent red cabbage, flavored with red wine, is one of the many popular recipes from Germany that have found their way into our cuisine here.
If they are really nice to me I may make a batch for them.
4-5 servings
print recipe
2 tablespoons butter or bacon drippings
1 apple, peeled and sliced
1 onion, sliced
1 tablespoon sugar
1 medium head of red cabbage, sliced thin
1 cup of red wine
1 cup liquid (water or broth)
salt and pepper to taste
Melt the butter or drippings in a heavy saucepan. Add the apple, onion, and sugar. Fry just until limp, about 5 minutes. Add the cabbage, red wine, liquid and seasonings. Stir together to blend ingredients.
Cover and bake in aa 325 degree F. oven for one hour, or simmer over a low flame on top of the stove. Check the liquid now and then, adding more wine if necessary.
If they are really nice to me I may make a batch for them.
4-5 servings
print recipe
2 tablespoons butter or bacon drippings
1 apple, peeled and sliced
1 onion, sliced
1 tablespoon sugar
1 medium head of red cabbage, sliced thin
1 cup of red wine
1 cup liquid (water or broth)
salt and pepper to taste
Melt the butter or drippings in a heavy saucepan. Add the apple, onion, and sugar. Fry just until limp, about 5 minutes. Add the cabbage, red wine, liquid and seasonings. Stir together to blend ingredients.
Cover and bake in aa 325 degree F. oven for one hour, or simmer over a low flame on top of the stove. Check the liquid now and then, adding more wine if necessary.
Wednesday, June 20, 2012
Roasted Beets In Ginger Syrup
Love'em, or hate'em, there is no in between. Beets are in my top favorite 5 vegetables, and I have not posted one recipe that I can find. Amazing! The beets are beautiful this year. I've already made my pickled beets, and yes frozen some also.
Roasting, in my opinion, is a great way to cook beets, because it intensifies their natural sweetness. Roasted Beets in Ginger Syrup is my new favorite way to eat them. I'll give you my old favorite way below. You can heat the beets in the syrup and serve them as a side dish, or chill them and use them in salads. They can be roasted a day in advance then heat them in a skillet with butter and seasonings just before serving (my old favorite way).
6-8 servings
print recipe
8 medium to large beets
2 tablespoons vegetable or olive oil
4-5 grinds of black pepper
Ginger Syrup
1 cup cider vinegar
1 cup granulated sugar
2 inches fresh ginger, peeled and sliced thickly
1 bay leaf
4 whole cloves
1/2 teaspoon salt
Preheat oven to 325 degrees. I've roasted them as high as 400 degrees.
Carefully wash the beets. If they still have their tops attached, remove and trim to approximately 1/2 inch above the beetroot. Place the beets in a casserole or baking pan that will comfortable hold them. A little crowding is okay. Drizzle the oil over the beets, and sprinkle with pepper. Cover with a layer of parchment paper followed by a double thickness of foil, and seal tightly. Place in the middle of the preheated oven, and bake for approximately 1 hour, until the beets are tender when gently pierced with the tip of a sharp knife. Remove from the oven, and allow to cool still covered.
When partially cooled but warm, peel the beets by gently rubbing them with paper toweling. The skins should slip off easily and without staining your hands. Trim as needed. If beets are small, you may wish to leave them whole; otherwise, slice into rounds or wedges, and set aside while you prepare the ginger syrup.
In a nonreactive saucepan, stir together all the sauce ingredients. Cook at a simmer for about 20 minutes, until of a syrypy consistency. Remove from the heat, and cool. Strain the syrup and discard the solids.
Marinate the beets in the syrup, preferably a couple of hours or longer before servings. They may be served cold as a garnish for salads, or heated in their syrup and served as a side dish.
Now, my old favorite - Hot Buttered Roasted Beets
Makes enough to serve 4-6
8 small or medium-sized beets
2 tablespoons butter
Salt and freshly ground black pepper to taste
A few drops of freshly squeezed lemon juice
Prepare, bake, and peel as in the preceding recipe. If the beets are small, leave them whole; if larger, halve or quarter as needed.
When ready to serve, heat the butter in a medium-sized skillet until hot and foaming. Add the beets, salt, and pepper, and cook, stirring often, until heated through. Sprinkle with a squeeze of fresh lemon juice, and serve hot.
If you are freezing beets, simply roast and peel as above, cool, store in freezer containers or freezer bags and freeze. Add your seasoning and butter when ready to prepare and eat.
Roasting, in my opinion, is a great way to cook beets, because it intensifies their natural sweetness. Roasted Beets in Ginger Syrup is my new favorite way to eat them. I'll give you my old favorite way below. You can heat the beets in the syrup and serve them as a side dish, or chill them and use them in salads. They can be roasted a day in advance then heat them in a skillet with butter and seasonings just before serving (my old favorite way).
6-8 servings
print recipe
8 medium to large beets
2 tablespoons vegetable or olive oil
4-5 grinds of black pepper
Ginger Syrup
1 cup cider vinegar
1 cup granulated sugar
2 inches fresh ginger, peeled and sliced thickly
1 bay leaf
4 whole cloves
1/2 teaspoon salt
Preheat oven to 325 degrees. I've roasted them as high as 400 degrees.
Carefully wash the beets. If they still have their tops attached, remove and trim to approximately 1/2 inch above the beetroot. Place the beets in a casserole or baking pan that will comfortable hold them. A little crowding is okay. Drizzle the oil over the beets, and sprinkle with pepper. Cover with a layer of parchment paper followed by a double thickness of foil, and seal tightly. Place in the middle of the preheated oven, and bake for approximately 1 hour, until the beets are tender when gently pierced with the tip of a sharp knife. Remove from the oven, and allow to cool still covered.
When partially cooled but warm, peel the beets by gently rubbing them with paper toweling. The skins should slip off easily and without staining your hands. Trim as needed. If beets are small, you may wish to leave them whole; otherwise, slice into rounds or wedges, and set aside while you prepare the ginger syrup.
In a nonreactive saucepan, stir together all the sauce ingredients. Cook at a simmer for about 20 minutes, until of a syrypy consistency. Remove from the heat, and cool. Strain the syrup and discard the solids.
Marinate the beets in the syrup, preferably a couple of hours or longer before servings. They may be served cold as a garnish for salads, or heated in their syrup and served as a side dish.
Now, my old favorite - Hot Buttered Roasted Beets
Makes enough to serve 4-6
8 small or medium-sized beets
2 tablespoons butter
Salt and freshly ground black pepper to taste
A few drops of freshly squeezed lemon juice
Prepare, bake, and peel as in the preceding recipe. If the beets are small, leave them whole; if larger, halve or quarter as needed.
When ready to serve, heat the butter in a medium-sized skillet until hot and foaming. Add the beets, salt, and pepper, and cook, stirring often, until heated through. Sprinkle with a squeeze of fresh lemon juice, and serve hot.
If you are freezing beets, simply roast and peel as above, cool, store in freezer containers or freezer bags and freeze. Add your seasoning and butter when ready to prepare and eat.
Saturday, June 2, 2012
Stewed Anasazi Beans with Mushrooms
Before you go crazy looking for the Anasazi Beans, you can also use pinto beans. Even though Anasazi Beans are a food of our native fathers and over 1500 years old, I only discovered them about 20 years ago. Where I live now they are not that easy to find, but Whole Foods and some health food stores carry them sometimes. Online is always a good idea. This is delicious!
Yield: about 6 cups
print recipe
2 cups dried Anasazi beans
6 cups beef broth
1/2 cup chopped onion
3 fresh basil leaves, chopped
2 cloves garlic, minced
2 bay leaves
2 springs fresh thyme
2 jalapeno peppers, finely chopped
1 tablespoon tomato preserves (use the ones you canned last summer)
1 teaspoon chopped fresh chervil
1 teaspoon salt
1 teaspoon mesquite-flavorite barbecue seasoing
4 scallions, chopped
1 1/2 cups chopped mushrooms
1 tablespoon vegetable or olive oil
Sort and wash beans; soak in water to cover 8 hours or overnight. Drain.
Combine beans and next 11 ingredients in a Dutch oven; bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour or until beans are tender.
Cook scallions and mushrooms in oil over medium-high heat, stirring constantly, until tender. Stir into bean mixture; return to a boil. Reduce heat, and simmer 15 minutes. Remove and discard bay leaves. These are even better the next day.
Yield: about 6 cups
print recipe
2 cups dried Anasazi beans
6 cups beef broth
1/2 cup chopped onion
3 fresh basil leaves, chopped
2 cloves garlic, minced
2 bay leaves
2 springs fresh thyme
2 jalapeno peppers, finely chopped
1 tablespoon tomato preserves (use the ones you canned last summer)
1 teaspoon chopped fresh chervil
1 teaspoon salt
1 teaspoon mesquite-flavorite barbecue seasoing
4 scallions, chopped
1 1/2 cups chopped mushrooms
1 tablespoon vegetable or olive oil
Sort and wash beans; soak in water to cover 8 hours or overnight. Drain.
Combine beans and next 11 ingredients in a Dutch oven; bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour or until beans are tender.
Cook scallions and mushrooms in oil over medium-high heat, stirring constantly, until tender. Stir into bean mixture; return to a boil. Reduce heat, and simmer 15 minutes. Remove and discard bay leaves. These are even better the next day.
Friday, June 1, 2012
Hungarian Cabbage Noodles (Kaposztas Taszta)
This humble peasant dish, a staple in the Hungarian Jewish kitchen, traditionally marries sauteed cabbage with homemade noodles (taszta refers to the noodle dough while kaposztas means cabbage). My noodle dough was not homemade, but my cabbage was home grown. Actually I "borrowed" the cabbage from Larry and Edie's garden. You would not believe the size of the heads. I love when they are gone and I go help myself. More kale, green onions, lettuce and kohlrabi for me.
Although this recipe looks incredibly simple, the mingled flavors of the browned cabbage and the egg noodles are surprisingly complex. Be sure not to overcrowd the skillet when cooking the cabbage, the result will be steamed cabbage rather than browned. To make this dish a bit richer, I added another tablespoon butter.
This is great served with pot roast. However, in the warmer months when I prefer no meat I serve it with cornbread, sliced tomatoes and green onions from the garden.
Serves 4 as a side dish
print recipe
2 tablespoons vegetable oil or rendered bacon fat
1/2 head green cabbage, cored and sliced thin
Salt
1 (16-ounce) bag wide egg noodles
1 tablespoon unsalted butter
Pepper freshly ground
1. Bring 4 quarts of water to a boil in a large pot for the noodles.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add half of the cabbage, season with 1/4 teaspoon salt, and cook, tossing frequently, until golden brown, 5 to 8 minutes. Transfer the cooked cabbage to a plate. Repeat with the remaining oil and cabbage.
3. Add 1 tablespoon salt and the noodles to the boiling water and cook until al dente. Drain the noodles and transfer back to the pot. Add the reserved cabbage and butter, toss to combine, and season to taste with salt and pepper. Serve.
Although this recipe looks incredibly simple, the mingled flavors of the browned cabbage and the egg noodles are surprisingly complex. Be sure not to overcrowd the skillet when cooking the cabbage, the result will be steamed cabbage rather than browned. To make this dish a bit richer, I added another tablespoon butter.
This is great served with pot roast. However, in the warmer months when I prefer no meat I serve it with cornbread, sliced tomatoes and green onions from the garden.
Serves 4 as a side dish
print recipe
2 tablespoons vegetable oil or rendered bacon fat
1/2 head green cabbage, cored and sliced thin
Salt
1 (16-ounce) bag wide egg noodles
1 tablespoon unsalted butter
Pepper freshly ground
1. Bring 4 quarts of water to a boil in a large pot for the noodles.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add half of the cabbage, season with 1/4 teaspoon salt, and cook, tossing frequently, until golden brown, 5 to 8 minutes. Transfer the cooked cabbage to a plate. Repeat with the remaining oil and cabbage.
3. Add 1 tablespoon salt and the noodles to the boiling water and cook until al dente. Drain the noodles and transfer back to the pot. Add the reserved cabbage and butter, toss to combine, and season to taste with salt and pepper. Serve.
Saturday, May 12, 2012
Eggplant Relish
This is one of those recipes that I copied and put into Word before I started the blog. I have no idea where it came from, or if I changed anything. One thing I can promise is that if you make it once you will make it again. Don't worry about the fact it makes 10 cups. You can use a spoonful as a relish with meats, a larger portion as a side dish, and my personal favorite is over pasta as a main dish. Nothing wrong with having a spoonful every time you open the refrigerator door either.
Yield: 10 cups
print recipe
4 medium eggplants (4 1/2 pounds)
3 medium onions, chopped
1/3 cup olive oil
1 (16-ounce) can tomatoes, undrained and chopped
1/4 cup fresh parsley
2 tablespoons minced garlic
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup oyster sauce
1 (8-ounce) can tomato sauce
1/8 teaspoon ground red pepper
1/8 teaspoon hot sauce
Peel eggplant, cut into 1/2-inch cubes.
Combine eggplant cubes and water to cover in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and set aside.
Cook chopped onion in oil in Dutch oven over medium heat 10 minutes, stirring often. Add eggplant and tomatoes; cook over low heat 10 minutes or until liquid is almost evaporated, stirring often.
Add parsley and next 7 ingredients; cook 5 minutes, stirring occasionally. Add red pepper and hot sauce. Serve immediately or cover and chill up to 5 days.
Yield: 10 cups
print recipe
4 medium eggplants (4 1/2 pounds)
3 medium onions, chopped
1/3 cup olive oil
1 (16-ounce) can tomatoes, undrained and chopped
1/4 cup fresh parsley
2 tablespoons minced garlic
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup oyster sauce
1 (8-ounce) can tomato sauce
1/8 teaspoon ground red pepper
1/8 teaspoon hot sauce
Peel eggplant, cut into 1/2-inch cubes.
Combine eggplant cubes and water to cover in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and set aside.
Cook chopped onion in oil in Dutch oven over medium heat 10 minutes, stirring often. Add eggplant and tomatoes; cook over low heat 10 minutes or until liquid is almost evaporated, stirring often.
Add parsley and next 7 ingredients; cook 5 minutes, stirring occasionally. Add red pepper and hot sauce. Serve immediately or cover and chill up to 5 days.
Friday, March 30, 2012
Linguine With Artichokes And Onion
If you are in a hurry to get supper on the table, I don't think you can beat a good pasta dish. You can toss pasta with almost anything, including rabbit and chicken livers. Well, they do in Italy. But not today, we will keep it nice and simple.
Linguine With Artichokes And Onion
Serves 4-6
print recipe
1/3 cup olive oil
2 tablespoons minced onion
1 (14-ounce) can artichoke hearts, drained, quartered
salt and freshly ground black pepper to taste
1/2 cup chicken broth
3 large eggs
1/2 cup freshly grated Parmesan cheese
1 pound linguine, cooked al dente I prefer fresh linguine, and it cooks faster.
In a saucepan that will be large enough to accommodate the pasta with room to toss it without spilling, heat the olive oil and saute' the onion until it becomes soft. Remove the onion with a slotted spoon and discard, reserving the oil. Add the artichoke hearts to the oil; lower the heat and season with salt and pepper. Add the broth to the saucepan and cook on low heat for 5 minutes, turning the artichokes gently.
Whisk the eggs with 1/4 cup of the Parmesan cheese and stir it into the saucepan. Add the pasta to the saucepan and toss thoroughly, slowly adding the remaining cheese. Serve immediately, with freshly grated Parmesan on the side if you like.
Linguine With Artichokes And Onion
Serves 4-6
print recipe
1/3 cup olive oil
2 tablespoons minced onion
1 (14-ounce) can artichoke hearts, drained, quartered
salt and freshly ground black pepper to taste
1/2 cup chicken broth
3 large eggs
1/2 cup freshly grated Parmesan cheese
1 pound linguine, cooked al dente I prefer fresh linguine, and it cooks faster.
In a saucepan that will be large enough to accommodate the pasta with room to toss it without spilling, heat the olive oil and saute' the onion until it becomes soft. Remove the onion with a slotted spoon and discard, reserving the oil. Add the artichoke hearts to the oil; lower the heat and season with salt and pepper. Add the broth to the saucepan and cook on low heat for 5 minutes, turning the artichokes gently.
Whisk the eggs with 1/4 cup of the Parmesan cheese and stir it into the saucepan. Add the pasta to the saucepan and toss thoroughly, slowly adding the remaining cheese. Serve immediately, with freshly grated Parmesan on the side if you like.
Wednesday, March 28, 2012
Baked Sweet Onions In Sherry Cream Sauce
Vidalia onions are now available in my grocery. Please use those if you can find them. This is a great side dish with any meat.
Baked Sweet Onions In Sherry Sauce
Serves 6
print recipe
3 cups sweet onions (or Vadalias), precooked
1/3 cup sherry (not cooking sherry)
1 cup light cream or sour cream (I prefer sour cream)
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
2 tablespoons pimentos, chopped
4 ounces mushrooms, sliced
3 tablespoons butter
1/3 cup sharp Cheddar cheese, grated
Drain cooked onions and arrange in shallow baking dish. Combine sherry, cream, salt, pepper, eggs, pimentos and mushrooms. Pour over onions; dot with butter. Sprinkle with grated cheese, cover and bake at 350 degrees F. for 20 minutes.
Baked Sweet Onions In Sherry Sauce
Serves 6
print recipe
3 cups sweet onions (or Vadalias), precooked
1/3 cup sherry (not cooking sherry)
1 cup light cream or sour cream (I prefer sour cream)
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
2 tablespoons pimentos, chopped
4 ounces mushrooms, sliced
3 tablespoons butter
1/3 cup sharp Cheddar cheese, grated
Drain cooked onions and arrange in shallow baking dish. Combine sherry, cream, salt, pepper, eggs, pimentos and mushrooms. Pour over onions; dot with butter. Sprinkle with grated cheese, cover and bake at 350 degrees F. for 20 minutes.
Tuesday, March 6, 2012
Green Beans With Tomatoes
This is the time of the year when I start looking to see what I have too much of in the freezer and pantry from the summer canning. It seems I may have gone a little crazy with the tomatoes and green beans, among other things.
Because I used canned and frozen doesn't mean you can't use fresh.
Green Beans With Tomatoes
6-8 servings
print recipe
1/4 cup butter
1/4 cup finely chopped onion
1 small clove garlic, minced
3 pounds green beans, cooked
1/2 teaspoon dried oregano
1 tablespoon fresh lemon juice
2 medium tomatoes, seeded and coarsely chopped, I used 1 pint of my canned, drained
1 tablespoon firmly packed brown sugar
1 teaspoon salt
In a large skillet melt the butter. Add the onions and saute' for 3 minutes. Add the remaining ingredients and heat thoroughly. Toss lightly and serve.
Because I used canned and frozen doesn't mean you can't use fresh.
Green Beans With Tomatoes
6-8 servings
print recipe
1/4 cup butter
1/4 cup finely chopped onion
1 small clove garlic, minced
3 pounds green beans, cooked
1/2 teaspoon dried oregano
1 tablespoon fresh lemon juice
2 medium tomatoes, seeded and coarsely chopped, I used 1 pint of my canned, drained
1 tablespoon firmly packed brown sugar
1 teaspoon salt
In a large skillet melt the butter. Add the onions and saute' for 3 minutes. Add the remaining ingredients and heat thoroughly. Toss lightly and serve.
Thursday, March 1, 2012
Winter Portobello Mushroom Stew
Lent is the perfect time to try some of those heavenly vegetarian dishes that are floating around out there. I could easily be vegetarian. A quick stew with big flavors. Serve with soft polenta, mashed potatoes, fresh pasta or stone ground grits.
Winter Portobello Mushroom Stew
about 4 servings
print recipe
Adapted from Vegetarian Cooking For Everyone
1/4 cup olive oil
1 large onion, cut into 1/2-inch dice
2 teaspoons chopped rosemary
Salt and pepper freshly ground
2 pinches of red pepper flackes
1/2 pound portobello mushrooms sliced 3/8-inch thick, gills removed
1 pound large white mushrooms, thickly sliced
2 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 cups vegetable stock or water
1 teaspoon sherry vinegar
2 tablespoons butter
2 tablespsoons chopped parsley or tarragon
Heat 1 tablespoons of the oil in a large skillet over medium heat. Add the onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Season with salt, pepper, and red pepper flakes and remove to a bowl.
Return the pan to medium heat and add half the remaining oil. When it's hot, add the portobello mushrooms and saute' until nicely browned, about 5 minutes. Add them to the onion and repeat with the remaining oil and white mushrooms. Return everything to the pan and add the garlic, tomato paste, stock,, and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the butter. Add the parsley, taste for salt, and season with pepper.
Winter Portobello Mushroom Stew
about 4 servings
print recipe
Adapted from Vegetarian Cooking For Everyone
1/4 cup olive oil
1 large onion, cut into 1/2-inch dice
2 teaspoons chopped rosemary
Salt and pepper freshly ground
2 pinches of red pepper flackes
1/2 pound portobello mushrooms sliced 3/8-inch thick, gills removed
1 pound large white mushrooms, thickly sliced
2 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 cups vegetable stock or water
1 teaspoon sherry vinegar
2 tablespoons butter
2 tablespsoons chopped parsley or tarragon
Heat 1 tablespoons of the oil in a large skillet over medium heat. Add the onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Season with salt, pepper, and red pepper flakes and remove to a bowl.
Return the pan to medium heat and add half the remaining oil. When it's hot, add the portobello mushrooms and saute' until nicely browned, about 5 minutes. Add them to the onion and repeat with the remaining oil and white mushrooms. Return everything to the pan and add the garlic, tomato paste, stock,, and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the butter. Add the parsley, taste for salt, and season with pepper.
Monday, January 30, 2012
My First Recipe Box and Lipton Onion Roasted Potatoes
This may sound strange to some of you, since I'm always cooking. But I have never owned a recipe box. Until now. I have always stuck recipes in a big yellow notebook binder or a box. Now most are on the computer. I love hand written recipe cards. In one of the boxes of books that Joyce sent the other day was a metal recipe box like the one she has of her mothers. I just love it. In the recipe box was this recipe I haven't made in 35 years. Don't forget to check the Note at the bottom. I made mine today with Italian Herb with Tomato Soup Mix. How long has it been since you made these?
Lipton Onion-Roasted Potatoes
6-8 servings
I think you can remember the recipe.
Preheat oven to 450 degrees.
1 envelope Lipton's Onion Soup Mix
2 pounds potatoes, cut into large chunks
1/3 cup olive or vegetable oil. I like to mix the two
In plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are coated. Empty potatoes into 13 9-inch baking pan; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender. Garnish, if desired, with fresh parsley.
Cook's Note" Also terrific with Lipton's Onion Mushroom, Savory Herb with Garlic, or Italian Herb with Tomato Soup Mix.
Lipton Onion-Roasted Potatoes
6-8 servings
I think you can remember the recipe.
Preheat oven to 450 degrees.
1 envelope Lipton's Onion Soup Mix
2 pounds potatoes, cut into large chunks
1/3 cup olive or vegetable oil. I like to mix the two
In plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are coated. Empty potatoes into 13 9-inch baking pan; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender. Garnish, if desired, with fresh parsley.
Cook's Note" Also terrific with Lipton's Onion Mushroom, Savory Herb with Garlic, or Italian Herb with Tomato Soup Mix.
Saturday, January 14, 2012
Cuban Black Bean Soup
A memorable soup for a cold winter's evening. January is National Soup month. If it were up to me, every month would be national soup month. This is the first recipe I used for Cuban Black Bean Soup, back when Moses was 10, and it's the one I still use. This is one of my favorites.
Cuban Black Bean Soup
6-8 servings
print recipe
adapted from a 1972 Southern Living recipe
1 pound dried black beans (sometimes called "turtle beans")
2 quarts water
1 tablespoon salt (for beans)
2 cloves garlic
1 teaspoon salt (for the soup)
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon dry mustard
2 tablespoons olive oil
2 onions, chopped
1 or 2 green sweet peppers, chopped
1 tablespoons freshly squeezed lemon juice
Soak beans in water overnight. Next day, using same water, add the 1 tablespoon salt, bring to a boil, cover and cook until beans are almost tender. (These beans require longer cooking than other varieties.)
Crush together garlic, 1 teaspoon salt, cumin, oregano, and dry mustard. Heat oil and saute onions about 5 minutes in large skillet; add green pepper and continue sauteing until onions are tender. Stir in seasoning mixture and lemon juice, then about 1/2 cup of the hot bean liquid. Cover and simmer about 10 minutes. Add to beans and continue cooking until flavors are blended, about 1 hour.
To thicken soup, remove 1 cup of beans and liquid and put through blender or fine sieve, returning puree to soup kettle. Check seasonings and correct if necessary.
Serve in bowls with mound of hot dry rice in center. Garnish top with finely diced green onion tops; or soup may be garnished with diced hard-cooked egg with thinly sliced lemon floating on surface. The ideal accompaniment for this soup is Cuban Bread or Italian Bread Sticks.
Cuban Black Bean Soup
6-8 servings
print recipe
adapted from a 1972 Southern Living recipe
1 pound dried black beans (sometimes called "turtle beans")
2 quarts water
1 tablespoon salt (for beans)
2 cloves garlic
1 teaspoon salt (for the soup)
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon dry mustard
2 tablespoons olive oil
2 onions, chopped
1 or 2 green sweet peppers, chopped
1 tablespoons freshly squeezed lemon juice
Soak beans in water overnight. Next day, using same water, add the 1 tablespoon salt, bring to a boil, cover and cook until beans are almost tender. (These beans require longer cooking than other varieties.)
Crush together garlic, 1 teaspoon salt, cumin, oregano, and dry mustard. Heat oil and saute onions about 5 minutes in large skillet; add green pepper and continue sauteing until onions are tender. Stir in seasoning mixture and lemon juice, then about 1/2 cup of the hot bean liquid. Cover and simmer about 10 minutes. Add to beans and continue cooking until flavors are blended, about 1 hour.
To thicken soup, remove 1 cup of beans and liquid and put through blender or fine sieve, returning puree to soup kettle. Check seasonings and correct if necessary.
Serve in bowls with mound of hot dry rice in center. Garnish top with finely diced green onion tops; or soup may be garnished with diced hard-cooked egg with thinly sliced lemon floating on surface. The ideal accompaniment for this soup is Cuban Bread or Italian Bread Sticks.
Monday, January 2, 2012
Linguine with Onions, Peas, and Basil
January 2, 2012! How many times am I going to write that wrong. Don't get up this morning vowing to go on some big starvation diet. Diets don't work. Moderation does work. Increase the size of your salads and decrease the size of the meat portions. Increase your fluid intake, no I don't mean soft drinks. Eat fresh fruit, in moderation, for dessert. Heaven knows we've all had plenty of sugar and butter this holiday season. Try a few vegetarian dishes.
This is such a wonderful change from all the heavy holiday foods.
Linguine with Onions, Peas, and Basil
2-4 servings
print recipe
Adapted from Vegetarian Cooking For Everyone
3 tablespoons butter
1 red onion, quartered and thinly sliced crosswise
1 1/2 pounds fresh peas, shucked or 2 cups frozen
Salt and freshly ground white pepper
8 ounces fresh or dried linguine
1/4 cup small basil leaves, plucked into pieces
3 tablespoons freshly grated Parmesan
Start heating a large pot of water for the pasta. Meanwhile, melt 1 tablespoon of the butter in a wide skillet. Add the onion and a few spoonsfuls water and stew over low heat until the onions are soft, 8-10 minutes. Add the peas and cook until they're bright green and tender, a minute or two. Season with salt and pepper.
Cook the pasta in the boiling salted water, then scoop it out and add it to the peas, allowing a little water to fall into the pan. Add the basil and remaining butter, then toss with a large fork and spoon. Distribute the pasta among heated plates, then go back for the peas that have stayed behind and spoon them over the pasta. Add a dusting of Parmesan to each plate.
Cook's Note: Nothing wrong with adding a few sauteed mushrooms to the mix for a little extra character.
This is such a wonderful change from all the heavy holiday foods.
Linguine with Onions, Peas, and Basil
2-4 servings
print recipe
Adapted from Vegetarian Cooking For Everyone
3 tablespoons butter
1 red onion, quartered and thinly sliced crosswise
1 1/2 pounds fresh peas, shucked or 2 cups frozen
Salt and freshly ground white pepper
8 ounces fresh or dried linguine
1/4 cup small basil leaves, plucked into pieces
3 tablespoons freshly grated Parmesan
Start heating a large pot of water for the pasta. Meanwhile, melt 1 tablespoon of the butter in a wide skillet. Add the onion and a few spoonsfuls water and stew over low heat until the onions are soft, 8-10 minutes. Add the peas and cook until they're bright green and tender, a minute or two. Season with salt and pepper.
Cook the pasta in the boiling salted water, then scoop it out and add it to the peas, allowing a little water to fall into the pan. Add the basil and remaining butter, then toss with a large fork and spoon. Distribute the pasta among heated plates, then go back for the peas that have stayed behind and spoon them over the pasta. Add a dusting of Parmesan to each plate.
Cook's Note: Nothing wrong with adding a few sauteed mushrooms to the mix for a little extra character.
Tuesday, November 15, 2011
Sorghum-Glazed Turnips
You have to admit I've not mentioned turnips in a few week. Not that I haven't been cooking them.
If you have your Southern Living Magazine for October this recipe is on page 98. It was just too good not to post in case someone missed it.
Sorghum Glazed Turnips
4 servings
print recipe
1 pounds small turnips (about 2-inches long)
2 tablespoons butter
1 tablespoon lemon juice
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoons sorghum
Garnish: fresh thyme sprigs
1. Peel turnips and cut in half. Vertically.
2. Place turnips in a single layer in a 12-inch heavy skillet; add water to reach halfway up turnips (about 1 1.2 cups). Add butter and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat to medium-high, and cook, stirring occasionally, 10 minutes. Uncover and cook, stirring often, 8 minutes or until turnips are tender and water has evaporated. Cook, stirring often, 5 more minutes or until turnips are golden. Stir in sorghum and 3 tablespoons water; toss turnips to coat. Serve immediately. Garnish, if desired.
If you have your Southern Living Magazine for October this recipe is on page 98. It was just too good not to post in case someone missed it.
Sorghum Glazed Turnips
4 servings
print recipe
1 pounds small turnips (about 2-inches long)
2 tablespoons butter
1 tablespoon lemon juice
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoons sorghum
Garnish: fresh thyme sprigs
1. Peel turnips and cut in half. Vertically.
2. Place turnips in a single layer in a 12-inch heavy skillet; add water to reach halfway up turnips (about 1 1.2 cups). Add butter and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat to medium-high, and cook, stirring occasionally, 10 minutes. Uncover and cook, stirring often, 8 minutes or until turnips are tender and water has evaporated. Cook, stirring often, 5 more minutes or until turnips are golden. Stir in sorghum and 3 tablespoons water; toss turnips to coat. Serve immediately. Garnish, if desired.
Monday, October 17, 2011
Brussels Sprouts with Mushrooms
Brussels sprouts are among the top 5 favorite veggies in my life. If the fresh ones are not absolutely perfect use frozen ones. This is a quick and easy side dish, or for me this could be the main dish with a big piece of corn bread.
Brussels Sprouts with Mushrooms
Serves 4-6
print recipe
4 cups Brussels sprouts
4 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
Salt and pepper
Juice of 1 lemon
1 tablespoon parsley, finely chopped
Steam sprouts in salted water to cover until tender; drain thoroughly.
Saute mushrooms in oil until wilted. Add sprouts, salt and pepper to taste and lemon juice. Toss lightly and sprinkle with parsley before serving.
Brussels Sprouts with Mushrooms
Serves 4-6
print recipe
4 cups Brussels sprouts
4 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
Salt and pepper
Juice of 1 lemon
1 tablespoon parsley, finely chopped
Steam sprouts in salted water to cover until tender; drain thoroughly.
Saute mushrooms in oil until wilted. Add sprouts, salt and pepper to taste and lemon juice. Toss lightly and sprinkle with parsley before serving.
Wednesday, October 12, 2011
Cabbage and Rice
When fall arrives I start thinking about cabbage dishes. This is one of my favorites. It is also a perfect way to use up left over rice. I always seem to have left over rice. I normally use long-grain and wild, but regular long grain is fine. Use whatever you like.
Cabbage and Rice
Serves 4-6
print recipe
1 head cabbage, chopped, steamed and drained
1 cup of cooked rice, your choice
1 teaspoon chopped parsley
1 teaspoon fennel seeds
1/2 cup chopped pine nuts
2 tablespoons white wine or broth
Salt and pepper, if needed
Place half the cabbage in a buttered casserole. Cover with rice, parsley, fennel seeds, pine nuts. Sprinkle with wine, add salt and pepper to taste, and spread remainder of chopped cabbage over top. Bake uncovered in 325 degree oven, 30 minutes, until heated thoroughly.
Cabbage and Rice
Serves 4-6
print recipe
1 head cabbage, chopped, steamed and drained
1 cup of cooked rice, your choice
1 teaspoon chopped parsley
1 teaspoon fennel seeds
1/2 cup chopped pine nuts
2 tablespoons white wine or broth
Salt and pepper, if needed
Place half the cabbage in a buttered casserole. Cover with rice, parsley, fennel seeds, pine nuts. Sprinkle with wine, add salt and pepper to taste, and spread remainder of chopped cabbage over top. Bake uncovered in 325 degree oven, 30 minutes, until heated thoroughly.
Subscribe to:
Posts (Atom)
Posts
