Beef Stroganoff

Beef Stroganoff

Ingredients:

1  (1-pound) top round steak (1 inch thick), trimmed
1  cup  chopped onion
2  tablespoons  chopped fresh parsley
2  tablespoons  Dijon mustard
3/4  teaspoon  salt
1/2  teaspoon  dried dill
1/2  teaspoon  black pepper
1  (8-ounce) package sliced mushrooms (about 2 cups)
3  garlic cloves, minced
1/3  cup  all-purpose flour
1  cup  beef broth
1  (8-ounce) container low-fat sour cream
2  cups  hot cooked medium egg noodles (about 4 ounces uncooked)

Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.

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Another version:

Ingredients:

1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces wide egg noodles
1 tablespoon paprika

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet. 

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper. 

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika. 

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***Substitute plain yogurt for sour cream.

***Add peas.

Cheeseburger Pasta

Cheeseburger Pasta

Ingredients:

1-1/2 cups uncooked whole wheat penne pasta
3/4 pound lean ground beef (90% lean)
2 tablespoons finely chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes
2 tablespoons dill pickle relish
2 tablespoons prepared mustard
2 tablespoons ketchup
1 teaspoon steak seasoning
1/4 teaspoon seasoned salt
3/4 cup shredded reduced-fat cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired. Yield: 4 servings.

Editor's Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.

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Honey Sauced Chicken

Honey Sauced Chicken

 

Ingredients:

 

3/4 pound chicken (of your choice)

1/2 tsp. salt

1/4 tsp. black pepper

1/2 cup honey

1/4 cup soy sauce

1/8 cup chopped onion (or 1/16 cup onion flakes)

1/8 cup ketchup

1 Tbs. vegetable oil

1 clove garlic, minced

1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

Serves 2.

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Oven Fried Honey Chicken

Oven Fried Honey Chicken
OP?

1/4 cup honey
2 tbsp. balsamic or red wine vinegar
1 1/2 cups dried bread crumbs
1 tbsp. olive oil
6 (4-6 oz) boneless, skinless chicken breast halves

Preheat oven to 375. In a shallow bowl, whisk together honey and vinegar. Pour bread crumbs into a separate bowl. Set bowls aside. Spread olive oil over foil-lined baking pan large enough to hold all chicken in a single layer. Roll chicken pieces in honey mixture then in bread crumbs and place in pan. Bake 30 minutes or until cooked through.

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Country Style Steak

COUNTRY STYLE STEAK
(*NoDayButToday* via Hillbilly Housewife)

Steak:
2 pounds ground beef
3 tablespoons dry onions
1/2 teaspoon pepper
1 teaspoon salt
6 tablespoons flour

Gravy:
2 tablespoons margarine
1/4 cup flour
2 cups beef broth (made from bouillon cubes is fine)
1/2 teaspoon onion powder
Dash pepper

Begin by preparing the steaks. In a cereal bowl combine the flour, salt and pepper. Mix it up with a fork to distribute the seasonings evenly. Measure 1/4 cup of the seasoned flour, and set the rest aside until later. In a large bowl combine the ground beef, dry onions and the 1/4 cup of seasoned flour you just measured. Use your hands to combine it like meatloaf. Pat the meat flat into a 9" by 13" rectangular pan. The meat will be very thin. Score or cut the meat into 16 squares with a knife or a pizza cutter. Take the reserved seasoned flour and pat it on top of the meat. Bake at 400° for about 20 minutes. The meat will shrink up, and there will be a lot of fat floating in the pan. Carefully drain off the fat and recut the squares.

Prepare the gravy while the meat is cooking. Melt the margarine in a small skillet. Add the flour. Cook and stir this for a few minutes over low heat so that the flour browns a little bit, watch it carefully so it doesn't burn. This will make the finished gravy a pretty and appetizing brown color. After the flour is the color of coffee with cream added, stir in the beef broth. Usually I just add two cups of water and 2 beef bouillon cubes. Also add the onion powder and a sprinkle of pepper. Stir the gravy until it is smooth and bring it to a boil. Simmer for a few minutes, or until it is slightly thickened, but still a little thin. The gravy is thin because this makes it easier for the meat to absorb it some. Pour the prepared gravy over the steaks in the pan, after you have drained off the fat. Serve with instant mashed potatoes, green beans, canned peaches, and butter-bread. This recipe serves 6.

If desired, you can make a double batch. After cooking everything, arrange the cooked meat in a freezer to microwave container. Cover the meat with the gravy and freeze for a month or two.

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Spinach Gnocchi

Spinach Gnocchi (makes 40 small gnocchi balls)

(Rachel-RachelNJJ via Weelicious.com)

10 oz Block Frozen Chopped Spinach
1 Cup Whole Milk Ricotta Cheese
2/3 Cup Parmesan Cheese, plus 2 tbsp for sprinkling before serving.
1 Egg Yolk
2 Tbsp Flour, plus more for dusting your hands while rolling

1. Defrost the brick of frozen spinach (you can also do this in the microwave).

2. Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don’t lose any spinach).

3. Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is throughly combined.

4. Dust your hands with a little flour so the mixture doesn’t stick to your hands.

5. Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.

6. Bring a large pot of water to a boil for cooking the gnocchi.

7. Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.

8. Using a slotted spoon, remove the gnocchi to a plate or bowl.

9. Sprinkle with parmesan cheese, cool and serve.

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Catalina Dressing

Catalina Dressing

Ingredients:

1/2 c. ketchup
1/4 c. apple cider vinegar (or really any type of vinegar you have)
1/4 c. olive oil (or really any type of oil)
1/2 tsp onion powder
1/2 tsp celery salt
1/2 tsp salt
1 tsp sugar (or less or more depending on how sweet you like your dressing)
water (to make the consistency of the dressing you like)

This will make about 1 1/2 cups of dressing or so.

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Another version:

Grandma's Salad Dressing

 

1 cup vegetable oil

3/4 cup white wine vinegar

1 cup white sugar

1/2 cup ketchup

3/4 cup white wine vinegar

1 cup white sugar

1/2 cup ketchup

1/2 teaspoon salt

2 teaspoons Worcestershire sauce

1 onion, chopped

Prepare dressing in a large jar with a tight fitting lid. Add the oil, vinegar, sugar, ketchup, salt, Worcestershire sauce and onion. Shake until the sugar is dissolved. Refrigerate and shake well before using.

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Topsy-Turvey Lasagna

Topsy-Turvey Lasagna

Ingredients:

3/4 lb ground beef
28 oz jar spaghetti sauce
5 cups cooked egg noodles
1 cup cottage cheese
8 oz shredded mozzarella cheese (divided)

Brown ground beef in a skillet; drain.

Stir in spaghetti sauce; simmer for 10 minutes.

In a lightly greased 2 quart casserole dish, combine noodles, ground beef, cottage cheese and one cup mozzarella cheese.

Top with remaining mozzarella cheese.

Bake at 350 degrees for 15 to 20 minutes.

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Gnocchi con Scampi

Gnocchi con Scampi

Ingredients:

14.5 ounces canned peeled tomatoes – diced
3 tablespoons olive oil
1 shallot – minced
2 garlic cloves – minced
1/2 cup dry white wine
pinch of Calabrian red pepper flakes
1 pound of large shrimp – deveined & peeled {tails on}
1 tablespoon unsalted butter
1 tablespoon brandy
1 tablespoon heavy whipping cream
1 tablespoon flat leaf Italian parsley – chopped
1 pound 1.6 ounce package of gnocchi {I used Trader Joe’s}
salt/pepper

Into a large saute pan, add the olive oil and shallots and saute over medium heat until translucent. Stirring as necessary. Add the garlic stir well to combine and cook for approx 1 minute {do not let garlic burn}. Add the wine and cook until it has evaporated. Add the tomatoes, season with salt and pepper, and red pepper flakes. Stir to combine. Reduce heat to low and simmer for approx 10 – 15 minutes until you have a nice loose sauce, stirring as necessary. Add the cream at the end.

WHILE the sauce is cooking, put a large pot of well salted water onto boil. When boiling, add the gnocchi and cook until they float  to the top. Once they’ve floated the to the top allow them to cook for approx 2 additional minutes and then remove with a slotted spoon and add gnocchi to sauce pan.

In a separate pan, about five minutes before the gnocchi is done melt the butter into a medium pan. Add scampi, season with a pinch of salt and cook until they are opaque. Take the pan off of the heat, add the brandy and ignite the pan {stand back so you don’t burn yourself} Once the alcohol has evaporated transfer the shrimp to the sauce pan with the gnocchi. Toss  gently to combine.

If necessary add a little of the gnocchi water to loosen the sauce. Garnish with parsley and serve immediately.

Buon Appetito!

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Indian Dal Nirvana

Indian Dal Nirvana

Ingredients:

1 cup dry lentils
6 ounces canned tomato puree
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 cup water
4 tablespoons butter
1/8 teaspoon salt, more to taste
freshly ground black pepper
1/3 cup heavy cream
2 tablespoons minced fresh cilantro

In a large sauce pan, add the lentils and fill with water to cover by 2 inches. Bring to a boil. Reduce heat and simmer for 10 minutes until the lentils open and are tender. Drain the water from the lentils and return the lentils to the pot. Stir the lentils around in the pot mashing some of them against the pot to break open. Add the tomato puree, ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until the dal is thick. Make sure to check the pot periodically to make sure the water does not cook out.

Stir in cream, garnish with minced cilantro.

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Lahmahjoon (Armenian Pizza)

Ingredients:

1 pound lean ground lamb

1 1/2 cups finely chopped onion

1/2 cup chopped green bell pepper

1 teaspoon minced garlic

1 (14.5 ounce) can peeled and diced

tomatoes

1 (6 ounce) can tomato paste

1/2 cup chopped fresh Italian parsley

1 teaspoon chopped fresh basil

1 tablespoon chopped fresh mint leaves

1/2 teaspoon ground cumin

1 pinch cayenne pepper (optional)

4 pita breads, or fluffy tortillas

Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.

Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.

Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.

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Savory Armenian Beef

Savory lamb or beef (TASS KEBAB) 

by Sonia Arakelian 

Ingredients:

2 lbs. leg of lamb, boned and trimmed (use top part or stewing beef)
1 tomato, skinned
½ tsp. ground cinnamon
4 oz. corn oil
1 tsp. white pepper
½ tsp. fresh thyme
4 oz dry white wine
1½ cups bone stock
1 bay leaf
1 tsp. garlic salt
½ tsp. ground cloves
2 shallots (green onions or scallions)

Cut trimmed meat into pieces the size of a walnut. Put in a 4-quart saucepan with shallots, seasoning, herbs and spices.

Mix well to marinate in a cool place for 2-3 hours. Heat oil and add to saucepan. Saute contents for 5 minutes, shaking pan all the time. Add tomatoes and wine. Cover tightly and cook over low heat for 4 hours. Serve with pilaf.

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Armenian Braised Beef

Armenian Braised Beef

INGREDIENTS:

4 lamb shanks
2 Tblsp. Olive oil
2 onions [chopped]
1/4 cup Armenian or Italian parsley [chopped]
1 green bell pepper [chopped]
1/2 cup white wine
15 0z. can of crushed tomatoes or tomato sauce
1 teaspoon of fresh basil leaves [chopped]
1 teaspoon fresh mint leaves [chopped]
1 teaspoon fresh Rosemary leaves
1 teaspoon crushed garlic
2 tablespoons brown sugar
1 tablespoon dijon mustard
Salt and pepper to taste

PREPARATION:
In a heavy skillet, brown off the lamb shanks in the olive oil. (Can also be placed on a grill and browned off)
Mix the rest of the ingredients and pour over the shanks. Cover and bake at 350 degrees for 2 hours
or until tender. Baste with the sauce 2 or 3 times during cooking. (Can be cooked on top of the stove in
a covered skillet or chicken fryer at a med-low setting and served when the meat begins to fall off the bone.
About 2 hours. Add white wine or water if necessary )

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Curried Ground Turkey with Potatoes

Ingredients:

3-4 Tbsp vegetable oil
1 pound ground turkey (thigh meat if you can get it)
1 chopped onion
2 chopped garlic cloves
1-2 chopped fresh red chiles (optional)
A 1-inch piece of peeled ginger, grated fine
1/2 cup water
Salt to taste
1 Tbsp garam masala (or curry powder)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
2-4 Roma or other plum tomatoes, diced
1 cup fresh or frozen peas
1/2 cup (loosely packed) chopped cilantro or parsley
Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground meat, spreading it out over the pan. Try not to crowd the meat (you may need to cook in batches). Cook the meat without stirring, until it begins to brown.

Add the chopped onion and chiles. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. Sprinkle salt over everything.

Add the grated ginger and garlic, mix well and sauté for another 1-2 minutes.

Mix in the spices, water, and the potatoes. Stir to combine and cover. Turn the heat down to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

When the potatoes are tender, add the diced tomatoes and peas. Mix well and cover the pot. Cook 2-3 minutes. Add salt, if needed, to taste.
Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.

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Barbecue Beef for Sandwiches

Ingredients:

2 1/2 to 3 lbs lean chuck roast or bottom round
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup wine vinegar
2 tablespoons spicy mustard or Dijon
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder

Place beef roast in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10 hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well. Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.
Serves 6 to 8.

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Glazed Carrots

Glazed Carrots
Sharon
adapted from Cook’s Illustrated

6 medium carrots, peeled and sliced into coins
1/2 cup chicken or vegetagle broth
1/2 tsp salt
2 tsp sugar
1 tsp unsalted butter
2 tsp lemon juice
freshly ground black pepper to taste

In a non stick skillet with a lid, bring the carrots, broth, salt and 1 tsp of sugar to a boil on medium high heat. Put lid on the pot and let them simmer until almost tender, about 5 minutes, stirring occasionally. Remove lid and allow liquid to reduce by half. Add the butter and remaining sugar and cook until carrots are tender, about 3 minutes. Remove pan from heat and add lemon juice and pepper. Variation: substitute honey for the sugar and orange juice for the lemon.

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Lemon Chicken

Lemon Chicken

Ingredients:

4  skinned and boned chicken breasts (about 1 1/2 lb.)
1  teaspoon  salt
1/2  teaspoon  pepper
1/3  cup  all-purpose flour
4  tablespoons  butter, divided
2  tablespoons  olive oil, divided
1/4  cup  chicken broth
1/4  cup  lemon juice
8  lemon slices
1/4  cup  chopped fresh flat-leaf parsley
Garnish: lemon slices

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.

Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.

Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.

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Brown Basmati Rice

Brown Basmati Rice
WickedPixie18

2 cup brown basmati rice (rinsed)
4T vegetable oil (I used canola oil)
4 whole cloves
5 black peppercorn
1" cinnamon stick
1 Bay leaf
1t salt
1/2t sugar
4 1/2c hot water

Heat oil on medium flame in large heavy potted pan, add sugar and allow to carmelise (turn dark brown). Add whole spices and fry until the aroma is released (slightly darken). Add rice and cook for about 2 minutes, stirring frequently to prevent sticking. Add hot water and mix again. Bring to a boil then reduce heat and allow to simmer until most of the water is absorbed. Sprinkle 3-4 T of water all over rice, cover and cook until done. Once done, turn off heat, cover and allow to rest for 5 minutes before serving.

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Gujarati-Style Green Beans

Gujerati-style  Green Beans
Bex (Bex&Kids) from Madhur Jaffrey

Ingredients

1lb fresh green beans
4 T vegetable oil
1 T black mustard seeds  
4 cloves garlic, peeled and very finely chopped
1/2 - 1 hot, dried red chilli, coarsely crushed in a mortar (or just chopped, could also use red pepper flakes)
1 t salt
1/2 t sugar
Freshly ground black pepper

Trim the beans and cut them into 1 inch lengths. Blanch the beans by dropping them into a pan of boiling water and boiling rapidly for 3-4 minutes or until they are just tender. Drain immediately in a colander and rinse under cold, running water. Set aside.

Put the oil in a large frying pan and set over medium heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the garlic. Stir the garlic pieces around until they turn light brown. Put in the crushed red chili and stir for a few seconds. Put in the green beans, salt and sugar. Stir to mix. Turn the heat to medium-low. Stir and cook the beans for 7-8 minutes or until they have absorbed the flavor of the spices. Add the black pepper to taste, mix and serve.

From here and here.

Chicken Makhani

Chicken Makhani

Ingredients:

2 pounds boneless skinless chicken thighs (mine were frozen solid)
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 cardamom pods (sewn together!)
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt (to add at the end, I used fat free)

The Directions.

Use a 5 quart or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

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Tuna, Tomato and White Bean Bow Ties

Ingredients

3 tablespoons EVOO – Extra Virgin Olive Oil
1 large onion or red onion, chopped
3 to 4 cloves garlic, finely chopped or grated
2 pints ripe cherry tomatoes
Salt and pepper
1 pound bow tie pasta, farfalle
2 15-ounce cans white beans, rinsed and drained
1/2 cup flat-leaf parsley, a couple of generous handfuls, finely chopped
2 5 to 6-ounce cans each Italian tuna, drained
1 lemon, juice and zest

Heat EVOO, 3 turns of the pan, in skillet or pan with tight fitting lid over medium to medium-high heat. Add onions and garlic and cook to soften 5-6 minutes. Add tomatoes and season with salt and pepper. Then raise heat a bit to medium-high, cover pan and cook to burst the tomatoes, 8-10 minutes, shaking pan occasionally.

Meanwhile, bring a large pot of water to a boil for the pasta. Salt the water and cook pasta to al dente. Heads up: reserve about 1/2 cup starchy water just before draining.

Break up burst tomatoes into chunky sauce then add white beans, parsley and chunks of tuna and heat through. Toss with starchy water and bow ties. Garnish with an extra drizzle of EVOO, lemon juice and zest, then serve.

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Roasted Garlic-Parmigiano Broccoli

Roasted Garlic-Parmigiano Broccoli 

Ingredients:

1 stick unsalted butter, softened
2 large garlic cloves, very thinly sliced
3/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 pounds broccoli, cut into long spears and stems peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil

Preheat the oven to 425°. Position a rack in the upper and lower thirds of the oven. In a food processor, pulse the butter with the garlic and cheese until smooth. Scrape the butter into a small bowl and season lightly with salt and pepper.

In a large bowl, toss the broccoli spears with the olive oil and season them with salt and pepper. Spread the broccoli spears on 2 large rimmed baking sheets and roast for 10 to 15 minutes, stirring once and shifting the pans halfway through, until the broccoli is crisp-tender and browned on the bottom.

Preheat the broiler. Return the broccoli spears to the bowl and toss with the garlic-cheese butter. Transfer the broccoli to the baking sheets, scraping all of the butter in the bowl onto the spears. Broil one pan at a time 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots. Transfer the roasted broccoli to a platter and serve.

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Crispy Smashed Roasted Potatoes

Crispy Smashed Roasted Potatoes

Ingredients:

12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)
2-3/4 tsp. kosher salt
1/2 cup extra-virgin olive oil

Boil the potatoes:

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

 

Flatten and cool the potatoes: Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

Roast the potatoes Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.

 Make Ahead Tips

Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.

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Roasted Greek Potatoes

Roasted Greek Potatoes
Dusanka

1 pound red new potatoes or baking potatoes, scrubbed
1/4 cup lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup water
Feta cheese

Cut potatoes into halves, or quarters if large. Combine lemon juice, olive oil, garlic and oregano in a small jar. Shake to blend. Line an 8-by-8-inch pan with aluminum foil. Put potatoes in pan and pour lemon mixture over them. Sprinkle with salt and pepper, stirring to coat. Pour in water. Roast 45 minutes to 1 hour in a preheated 400-degree oven. Turn occasionally. Sprinkle with feta right before serving.

Dusanka’s Notes: Sometimes instead of cooking them at 400 for 45 minutes I will cook them at a lower heat (250-300) for a longer time (about 2 hours). It makes for a different texture.

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Baked Falafel

Yield: 6 servings (serving size: 1 stuffed flatbread)
Ingredients

* Sauce:
* 1 cup plain whole-milk Greek yogurt (such as Fage Total Classic)
* 1 tablespoon tahini (sesame-seed paste)
* 1 tablespoon fresh lemon juice

Falafel:
* 3/4 cup water
* 1/4 cup uncooked bulgur
* 3 cups cooked chickpeas (garbanzo beans)
* 1/2 cup chopped fresh cilantro
* 1/2 cup chopped green onions
* 1/3 to 1/2 cup water
* 2 tablespoons all-purpose flour
* 1 tablespoon ground cumin
* 1 teaspoon baking powder
* 3/4 teaspoon salt
* 1/4 to 1/2 teaspoon ground red pepper
* 3 garlic cloves
* Cooking spray

Remaining ingredients:
* 6 (2.8-ounce) Mediterranean Style white flatbreads (such as Toufayan)
* 12 (1/4-inch-thick) slices tomato
* Chopped fresh cilantro (optional)

Preparation

To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended. Cover and chill until ready to serve.

To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.

Preheat oven to 425°.

Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.

Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes on each side or until browned. Spread about 2 1/2 tablespoons sauce onto each flatbread. Top each flatbread with 2 falafel patties, 2 tomato slices, and chopped cilantro, if desired.

From here.

Dijon-Roasted New Potatoes

1 sprays cooking spray 
1 tsp olive oil 
2 Tbsp Dijon mustard
3/4 tsp paprika
1/4 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
1 1/2 pound uncooked new potatoes, quartered

Coat a 9 X 13-inch baking dish with cooking spray. Preheat oven to 425°F. Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl; add potatoes and stir to coat. Transfer potatoes to baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 to 20 minutes more. Yields about 1 1/4 cups per serving.


From here.

Another version:

Roasted Spicy Mustard Potatoes

1/4 cup Dijon mustard

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 pounds small red potatoes

Spray a shallow roasting pan with nonstick cooking spray three times to coat well; set aside. In a large bowl, whisk the mustard, paprika, cumin, chili powder, salt and cayenne. Pierce potatoes with a fork several times; add to mustard mixture and toss to coat. Place in prepared pan. bake, uncovered, at 375 degrees F for 30-40 minutes or until tender.

From here.

Another version:

Mustard-Roasted Potatoes
Adapted from Gourmet, December 2007
Makes 10 servings

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

Transfer potatoes to serving bowl.

Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.

From here.

Black Bean, Quinoa, and Sweet Potato Croquettes

Black Bean, Quinoa, and Sweet Potato Spicy Croquettes

1 tbsp organic, extra-virgin coconut oil (or olive oil)
1 1/4 tsp cumin seed (not powder, use whole seed)
3/4 – 1 cup onion, diced
1/2 tbsp (roughly) Serrano or jalapeno chile (about 1 chile) , finely chopped (can substitute a few pinches crushed red pepper) (optional, see note)
2 medium-large cloves garlic, finely chopped
1 tsp dry oregano
1/8 tsp allspice
1/2 tsp sea salt
freshly ground black pepper
1 cup mashed cooked sweet potato, packed, skin removed (see note)
1 can black beans (rinsed and drained)
1 1/2 cups cooked quinoa (see note)
1/2 tsp sea salt
2 tbsp freshly squeezed lime juice (first zest limes, see below)
1/2 – 1 tsp lime zest (zest first, then squeeze juices)
1/4 cup chopped cilantro, optional (can omit and sprinkle finished individual patties with cilantro, see note)
1-2 tbsp organic, extra-virgin coconut oil (or olive oil) (for frying)

In a skillet over medium-high heat, add the oil. Add the cumin seed and let cook for a minute or two, stirring through. Reduce heat to medium, add onion, chopped chile, garlic, oregano, allspice, salt and pepper, and let cook 8-10 minutes until onions are very soft (be sure to reduce heat if needed if garlic starts to brown, so it doesn’t burn and develop a bitter taste). Once onions are soft, transfer mixture to a large bowl. Add remaining ingredients (except coconut oil) and mix through until well combined. At this point, you can refrigerate mixture until ready to fry in patties (refrigerating for at least a half-hour will make it firmer and easier to form). Take scoops of the mixture and form into small patties with your hands. Repeat until you have used all of the mixture. In a non-stick skillet over medium-high heat, heat the oil. Add the patties, flatten gently on the pan, and fry for 6-9 minutes on each side, until golden and a crust has developed; flip them over only once or twice (the second side will cook quicker than the first). Serve with a generous drizzle of Pumpkin Seed Chipotle Cream! Makes 9-12 patties.

Note: For kids, omit the chile in the sauté stage, and then before making patties, remove a portion for your children. With the remaining batch, you can add in the finely chopped chile (raw, or cook it), or a few pinches of red pepper flakes or a dash of cayenne pepper.

Note: The trick to making these patties is some advanced preparation. When you cook quinoa, make extra (you’ll need 1 1/2 cups cooked for this recipe) and store it in the fridge, in an airtight container. It will keep for 5-6 days, giving you plenty of time to get other ingredients ready. Baking the sweet potatoes in advance is also very helpful. Bake them whole, then cool and refrigerate until ready to get going with this recipe.

Note: Cook the sweet potatoes in advance by baking whole. Simply place one or two sweet potatoes (depending on size) on a baking sheet lined with a little parchment paper (to catch drippings). Bake at 400 for 40-50 minutes, until very soft when pierced with a knife or skewer.

Recipe copyright 2010 Dreena Burton.

Peas and Prosciutto

Peas and Prosciutto
Adapted from Italian Easy: Recipes from the London River Café, by Rose Gray and Ruth Rogers

The original version of this recipe calls for fresh peas, but I used frozen instead. If you choose to use frozen, I recommend buying the kind labeled “petite peas,” which tend to be smaller and sweeter. If you think of it, try to defrost them slightly before using them here. But if not, just bang the bag around on the counter to break up any big clumps.

3 Tbsp. unsalted butter, divided
1 spring onion or 2 scallions, chopped
1 large garlic clove, chopped
1 lb. fresh or frozen peas
Salt
Freshly ground black pepper
About 2 ½ ounces thinly sliced prosciutto, torn into bite-size pieces

Melt about half of the butter in a large skillet over medium heat. Add the onion and garlic, and cook slowly to soften. Do not allow to brown. Add the peas, stir to combine, and then add the remaining butter. Season lightly with salt and pepper. Cook, stirring occasionally, until the peas are tender and sweet, about 10 minutes. Add the prosciutto, and stir to mix. Then turn off the heat, cover the skillet, and allow to sit for 5 minutes. Taste, and season as needed.

Serve warm.

Yield: about 4 side-dish servings

From here.