[identity profile] alexcat.livejournal.com
Grilled Fingerling Potatoes with Lemon and Fresh Herbs

3 Points

Prep Time:15 min
Cook Time:25 min

3 spray(s)cooking spray - 0 SmartPoints™
1 pound(s)uncooked potato(es), fingerling, washed, dried (about 24 potatoes) - 10 SmartPoints™
2 tsp olive oil, extra virgin - 3 SmartPoints™
2 tsp fresh lemon juice - 0 SmartPoints™
2 Tbsp fresh oregano, leaves (plus extra for garnish) - 0 SmartPoints™
2 tsp fresh thyme, leaves (plus extra for garnish) - 0 SmartPoints™
4 clove(s)garlic clove(s), thickly sliced - 0 SmartPoints™
1⁄2 tsp kosher salt, divided - 0 SmartPoints™
1⁄8 tsp black pepper, freshly ground - 0 Smart Points™

Step 1
Preheat outdoor grill to medium-high. Tear off a 20-inch-long piece of heavy duty aluminum foil; coat with cooking spray.

Step 2
In a large bowl, combine potatoes, oil, lemon juice, oregano, thyme, garlic, 1/4 teaspoon salt and pepper; toss until well-mixed and coated. Spread down center of foil, leaving enough room along edges to form a packet. Bring short ends of foil together and fold over twice to form a seal; fold in sides to form a seal, making sure to leave room for steam.

Step 3
Grill packet, carefully turning a few times, until potatoes are tender, about 20 to 25 minutes. Remove from grill; open packet (be careful of steam) and transfer potatoes to a serving bowl. Sprinkle with remaining 1/4 teaspoon salt and additional black pepper, if desired; toss and garnish with fresh herbs. Yields about 6 potatoes per serving.

Notes: Small new potatoes can be used instead of fingerlings. If you cannot find really small ones, halve or quarter larger ones.
nverland: (Cooking 1)
[personal profile] nverland

PREP TIME 8 mins COOK TIME 60 mins TOTAL TIME 1 hour 8 mins
Serves: 6 servings

1 ½ cups low-sodium chicken broth
1 ½ cups apple juice
1 tablespoon Dijon mustard
3 tablespoons butter, divided
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 bay leaf
1 cup wild rice, rinsed and drained
½ large onion, diced
1 Fuji or Honeycrisp apple, chopped
3 garlic cloves, minced
2 teaspoons apple cider vinegar
½ cup dried cranberries
½ cup chopped pecans, toasted

Garnish (optional)
Fresh thyme
Fresh parsley

Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet. Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed, checking rice for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; sauté for 5-7 minutes, or until onions and apples are tender. Add garlic and sauté for 30 more seconds.
Return rice to skillet along with cranberries, pecans and apple cider vinegar. Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo Jeweled Rice Pilaf with Carrots.jpg

Jeweled Rice Pilaf with Carrots

½ cup sliced almonds
1 pound carrots, peeled and sliced ¼ inch thick
3 tablespoons extra-virgin olive oil
Kosher salt
2 leeks, white and light green parts only, thinly sliced
2 ½ ounces angel hair pasta, broken into 2-inch pieces (1 cup)
2 cups basmati rice
Pinch of saffron threads
One 3-inch cinnamon stick
3 ¾ cups low-sodium vegetable broth
3 tablespoons fresh lemon juice, plus lemon wedges for serving
½ cup chopped pitted Picholine olives
¼ cup chopped parsley

Preheat the oven to 450°. Spread the almonds in a pie plate. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Roast the carrots until golden and tender, about 15 minutes. While the carrots are cooking, toast the almonds until golden, 3 to 4 minutes; let cool.
Meanwhile, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Add the leeks and angel hair pasta, season with salt and pepper and cook over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in the rice, saffron and cinnamon stick and cook, stirring, until the rice is golden, about 3 minutes. Stir in the broth and bring to a simmer.
Cover the rice and cook over low heat until all of the broth has been absorbed, about 25 minutes. Remove the pan from
the heat and let stand, covered, for 10 minutes.
Fluff the rice and stir in the carrots, toasted almonds, lemon juice, olives and parsley. Transfer the rice to a bowl and serve with lemon wedges.

The rice can be refrigerated overnight and rewarmed before serving.
nverland: (Cooking 1)
[personal profile] nverland
 photo Sweet Kentucky Bourbon Corn Pudding with Candied Jalapentildeos..jpg

Sweet Kentucky Bourbon Corn Pudding with Candied Jalapeños.
Prep time: 10 MINUTES cook time: 50 MINUTES total time: 1 HOUR yields: MAKES 1 (9x13 INCH) PAN (SERVES 6-8)


8 ounces cream cheese, softened
4 cups fresh or frozen corn
1 cup cornmeal
½ teaspoon salt + pepper
1- 1 ½ cups milk
¼ cup bourbon
6 tablespoons unsalted butter, melted
2 eggs
¼ cup honey
1 cup sharp cheddar cheese, grated

Candied Jalapeños
½ cup granulated sugar
4 tablespoons honey
1 cup apple cider vinegar
Pinch of salt
6 jalapeños, sliced


Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish. In a mixing bowl, beat together the cream cheese, corn, cornmeal, salt and pepper until combined. Stir in 1 cup milk, the bourbon, melted butter, eggs and honey. If your batter seems thick add milk to make it pourable, but no more than ½ cup. Stir in the cheddar cheese. Pour the batter into the prepared pan and bake for 45 to 50 minutes or until lightly golden and no longer wiggly in the center. Allow to sit 10 minutes before serving. Serve warm with the candied Jalapeños.

Candied Jalapeños- Add the sugar, honey, apple cider vinegar and a pinch of salt to a small sauce pan. Bring to a boil over high heat, stirring often to dissolve the sugar. Add the jalapeños and cook 1 minute longer, remove from the heat. Allow the mixture to cool and then store in a glass jar for up to 1 week in the fridge.
nverland: (cooking 3)
[personal profile] nverland
Serves 4

1 pound pasta*
¼ cup pasta water**
1 pound cherry tomatoes, sliced in half, about 3 cups
1 tablespoon olive oil
2 medium nectarines, chopped into bite-sized pieces, skin on, about 1 ½ cups
2 cloves of garlic
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
½ cup basil sliced into thin strips

Cook the pasta according to the package directions. Measure out your pasta water like we tell you below and set that aside.

While your pasta is cooking, grab a large skillet or wok and warm it up over a medium heat. Add the oil. Throw in the cherry tomatoes and cook them until they start to shrivel up a bit, about 4-5 minutes. Add the nectarines, garlic, and salt and cook for another minute more just to warm up the nectarines. Now turn off the heat. Add the lemon juice and balsamic vinegar, then toss in the pasta. Start mixing that up as you add in the pasta water.

Fold in the basil and taste. Add more lemon juice, vinegar, basil, or salt. Serve right away with some extra basil on top.

If you end up with leftovers, you can also enjoy this cold. It’s delicious and involves no effort.

* Spaghetti or angel hair is best. Whole wheat is great if you roll like that.
nverland: (Cooking 1)
[personal profile] nverland
Italian Home fries


4 med potatoes, sliced
½ lb Italian sausage, or your favorite breakfast sausage
2 - 3 clove garlic, thin sliced
½ each - green bell pepper, red bell pepper, chopped
¼ c fresh, chopped mushrooms (optional)
1 med onion, chopped
½ - 1 tsp onion powder
½ c shredded Italian 6 cheese blend, or whatever cheese you prefer
½ tsp paprika
Pinch Italian seasoning
Salt and pepper to taste
Oil to sauté


1 In a large skillet, sauté the peppers, onions, garlic, mushrooms in enough oil that they won’t stick. When soft and starting to brown; remove and drain on paper towel.

2 In the same skillet; crumble and brown the sausage till no longer pink. Drain on paper towel.

3 Add more oil to the pan add sliced potatoes, salt, pepper, paprika, Italian seasoning, onion powder.

4 Continue cooking until potatoes are tender and getting brown. Add the crumbled sausage, veggies back to the skillet. Mix well.

5 When potatoes are cooked, sprinkle evenly with cheese, cover till cheese is melted and serve with eggs or leave the meat out and serve as a side with whatever meats for dinner. These are good any time of the day.
nverland: (cooking 3)
[personal profile] nverland
 photo Wild Rice Pilaf with Brussels Sprouts.jpg

Wild Rice Pilaf with Brussels Sprouts
Prep Time: 20 minutes - Cook Time: 1 hour - Total Time: 1 hour, 20 minutes
Yield: 8 servings


3 tablespoons grape seed oil
1 small onion, diced
3 cloves garlic, minced
2 cups uncooked wild rice mix
4 cups vegetable stock
1 bay leaf
2 sprigs fresh thyme
½ teaspoon salt, plus more to taste
1/8 teaspoon freshly ground white pepper, plus more to taste
1 cup shaved (thinly sliced) Brussels sprouts
½ cup dried cranberries or dried cherries
½ cup pecans, toasted and coarsely chopped
For the sage vinaigrette:
1 tablespoon finely minced fresh sage
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons pure maple syrup


Set a large pot or Dutch oven over medium heat and add the oil. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is soft and turning golden, 7-8 minutes. Add the garlic and cook, stirring frequently, for another minute, until fragrant.
Add the wild rice mix to the pan. Cook, stirring constantly, until the rice toasts a bit, 2-3 minutes. Add the vegetable stock, bay leaf, thyme, ½ teaspoon salt and 1/8 teaspoon pepper to the pan. Lower the heat and simmer, covered, until the rice is tender, 30-40 minutes. Remove from heat and stir in Brussels sprouts. The residual heat will cause them to wilt. Let cool completely. Refrigerate until ready to serve.
Just before serving, stir in the dried cranberries or cherries and chopped pecans.
Make the vinaigrette. In a small bowl, whisk together sage, vinegar, oil and maple syrup. Pour over the rice and give it a quick stir. Taste and add more salt and pepper, if desired.
nverland: (Cooking-box-nverland)
[personal profile] nverland
German Hot Noodle Salad
Serves: 4

2 cups wide egg noodles
3 bacon strips
¼ cup onion, chopped
1 tablespoon sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
1/8 teaspoon ground mustard
½ cup water
¼ cup cider vinegar
1 cup sliced celery
2 tablespoons chopped fresh parsley

Cook noodles according to package directions.

Meanwhile, in a skillet, cook the bacon until crisp. Crumble and set aside.

Reserve 1 tablespoon drippings in the skillet, sauté onion until tender.

Stir in sugar, flour, salt and mustard, add water and vinegar.

Cook and stir until thickened and bubbly, about 2-3 minutes.

Rinse and drain noodles, add to skillet. Stir in celery and parsley, heat through.

Transfer to a serving bowl, sprinkle with bacon.
nverland: (Cooking 1)
[personal profile] nverland
Texas Pecan & Bourbon Stuffing


2 ½ Tablespoons chopped fresh THYME or OREGANO LEAVES
2 Tablespoons chopped GARLIC
1 cup chopped TEXAS PECANS
½ teaspoon CAYENNE PEPPER (optional)

Recipe Info

1. Heat the oven to 325°F. Spray a 13 x 9-inch baking dish (3 -4 quart)

2. Heat a large heavy bottom skillet for 2 minutes over medium heat. Add the celery, onion, red bell pepper and olive oil to the hot skillet and cook, stirring often until onions are translucent and slightly golden (about 5 minutes). Add the chopped thyme or oregano, garlic and pecans and cook for cook for 2 minutes, stirring often. Season the mixture with salt and pepper and transfer to a large mixing bowl.

3. Add the dry bread crumbs of your choice to the vegetable pecan mixture. Stir in the bourbon and chicken broth to the stuffing mixture. You may have to add a little more broth if the mixture is too dry. Add the cayenne pepper if desired. Toss the mixture to coat all ingredients and place in the prepared baking dish.

4. Bake the stuffing uncovered for 50 to 60 minutes or until golden.

Makes: 18 servings

Home Made Dry Bread Crumbs:
Cut the bread into ½-inch cubes and place on sprayed baking sheet pans. Heat the oven to 300°F and bake the cubed bread for 10 – 15 minutes, stirring every 5 minutes, until the bread is dry.

Nutrition Facts: ½ cup
Calories 200, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 25 mg, Sodium 250 mg, Total Carbohydrate 17 g, Dietary Fiber 2 g, Sugars 6 g, Protein 3 g.

Reduced Calorie Version: Use ¼ cup Extra Virgin Olive Oil & reduce sauté heat to medium low for 10 minutes.

Nutrition Facts: ½ cup Stuffing
Calories 180, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Sodium 250 mg, Total Carbohydrate 17 g, Dietary Fiber 2 g, Sugars 6g, Protein 3 g.
nverland: (cooking 3)
[personal profile] nverland
Bourbon Bacon Whipped Sweet Potatoes with Brown Butter and Crispy Sage
Yield: serves about 4, can easily be double
Total Time: 1 hour

4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
4 slices thick-cut bacon, chopped
15 to 20 sage leaves
1/2 tablespoon unsalted butter
1/3 cup milk
4 tablespoons brown butter
2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon pepper

Add the potato chunks to a large pot and cover with cold water. Bring the potatoes to a boil and cook until they are fork tender, about 20 to 30 minutes. While the potatoes are boiling, heat a large skillet over medium-low heat and add the chopped bacon. You have 2 options here: you can cook the bacon until it is totally crispy or you can cook it about 3/4 of the way, so the fat has rendered, and then pop the dish in the oven and let the bacon finish crisping up there. Either way, you want all of the fat to be cooked out.

Remove the bacon with a slotted spoon and place it on a paper towel to drain. Remove about 1 tablespoon of bacon fat from the skillet and set it aside in a bowl. To the same skillet, add the butter and heat it over medium heat. Add the sage leaves and cook until they are crispy, about 1 to 2 minutes per side. Remove them with a slotted spoon and place on a paper towel to drain.

At this point, the potatoes are most likely finished, so drain the thoroughly and add them back to the pot. Mash them with a fork or potato masher, then use a whisk or electric hand mixer to whip them. Once whipped, add in the reserved bacon fat, the milk, the bourbon and the brown butter. Whip the potatoes again until everything is combined. Taste the potatoes and add the salt and pepper, seasoning more or less if desired.

If serving the potatoes immediately, spread them in a dish and top them with the crispy bacon. Crumble the sage on top. If you’re waiting a bit to serve them, heat the oven to 325 degrees F and top the potatoes with the bacon. Bake them for 25 to 30 minutes, then remove them from the oven and crumble the sage over top.
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo Restaurant-StyleMexicanRice.jpg

Restaurant-Style Mexican Rice
Serves 6 to 8

1 (28-ounce) can whole peeled tomatoes
1 medium onion, peeled and roughly chopped
2 cups chicken or vegetable stock
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)
2 cups long grain white rice
1-2 chile peppers, such as jalapeño or serrano, seeded and minced
4-5 garlic cloves, pressed
1/4 cup finely chopped cilantro
Juice from 2 limes, plus additional wedges for serving

Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like Tomato Sauce.)

Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeño and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Return the cover and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo Israeli-Couscous-with-Pine-Nuts-and-Parsley-.jpg

Israeli couscous with pine nuts and parsley
Yield: 4 servings
Prep Time: 10 min Cook Time: 10 min

1 tablespoon butter
1/2 cup chopped shallots
1 1/2 cups Israeli couscous
1 cinnamon stick
1 bay leaf
1 3/4 cups chicken or vegetable broth
1/2 teaspoon salt
2 tablespoons freshly chopped parsley
1/3 cup pine nuts, toasted (see *Tips below)
Zest of 1/2 lemon
1/4 to 1/3 cup golden raisins

1. Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until golden. Add couscous, cinnamon stick and bay leaf, and stir often until the couscous browns slightly. Add the broth and the salt, and bring to a boil. Reduce the heat to low, cover and simmer until the liquid is absorbed and couscous is tender (about 10 minutes or so).

2. Remove the pan from heat and stir in parsley, pine nuts, lemon zest and raisins.

*To toast the pine nuts, heat a skillet to medium. Add the pine nuts to the pan and stir often until they begin to turn golden. Remove the pine nuts to a bowl or a paper towel to cool.
nverland: (cooking 3)
[personal profile] nverland
 photo IranianJeweledRice.jpg

Iranian Jeweled Rice
Serves 8

3 cups long-grain white basmati rice
2 tablespoons salt, divided
2 large oranges, preferably organic
1 cup whole dried barberries or chopped unsweetened dried cranberries
1 teaspoon loosely-packed saffron (about 1/2 gram) or 1/2 teaspoon ground turmeric
1/3 cup granulated sugar, divided
1/4 cup orange blossom water, divided
2 tablespoons oil, butter or ghee
1/2 cup sliced raw almonds, toasted
1/2 cup chopped raw pistachios, toasted
1/2 cup golden or green raisins
2-3 large carrots, peeled and cut into 2-inch long matchsticks
One 4-inch whole cinnamon stick
2 teaspoons freshly ground cardamom

Wash the rice in a large container of water, swishing it around with your hand then draining off the water and repeating until the water runs clear, about five times. Cover again with water, add 2 tablespoons of the salt and soak between 2 and 24 hours. Drain through a fine-mesh sieve and set aside.

Set a small pot of water to boil. Use a vegetable peeler to take thick strips of rind off the oranges, including a little of the white pith. Slice these strips cross-wise into very small slivers. When the water is boiling, drop the slivers into the water and cook 1 minute. Drain and rinse with cold water. Set aside. (This cuts the bitterness of the orange rind.)

Clean the barberries by removing any stems or debris. Place them in a sieve set inside a bowl. Cover with cold water and soak for 20 minutes. Pull the sieve from the bowl and rinse under cold water to flush out any remaining sand. Set aside. (If using cranberries, skip this step.)

In a mortar and pestle, crush the saffron threads with a few pinches of sugar until a powder forms. Stir in 3 tablespoons of orange blossom water and set aside.

Heat 1 tablespoon oil in a large skillet (12-inches or more) over medium heat. Add the almonds and the pistachios, and sauté for about a minute. Add the raisins to the pan and toss with the nuts. Empty the mixture into a bowl and set aside.

Heat 2 tablespoons of the saffron orange blossom water mixture, 1 tablespoon of sugar and 1 tablespoon oil over medium heat in the same skillet. Add the carrots and orange peel and sauté for 2 minutes. Add the remaining sugar, the remaining saffron orange blossom water mixture, the cinnamon stick and the cardamom and sauté for 1 minute. Add 1 cup water, bring to a boil over high heat, then lower to medium heat and cook for about 10 minutes, or until the carrots lightly caramelize and the liquid has reduced to a syrup. Drain the carrots and orange peel, and reserve the syrup.

In a large heavy-bottomed pot with a lid, bring ten cups of water to a boil. Add the remaining 2 tablespoons salt, and then add the rice to the pot with the remaining 1 tablespoon plain orange blossom water. Boil briskly until the rice has risen to the surface and when bitten into, a grain of rice feels soft, 6 to 10 minutes. Drain the rice into a large fine-mesh sieve, rinse with cold water and turn it out into a bowl.

Gently mix the remaining saffron orange blossom water and the reserved carrot/orange syrup to the par-boiled rice. Take a large spoonful of rice at a time and gently spread it over the bottom of the pot. Give the pot a shake to even out the base. Add more spoonfuls of rice, one at a time, gradually shaping it into a pyramid. (This shape leaves room for the rice to expand and enlarge.)

Wrap the lid of the pot with a clean dish towel and cover firmly to prevent steam from escaping. Cook 20 minutes over low heat.

To serve, arrange on a serving platter layers of rice, then the caramelized carrot mixture (discarding the cinnamon stick), then the barberry/nut mixture.
nverland: (Cooking-box-nverland)
[personal profile] nverland

4 pounds eggplants
1 head garlic
1/2 cup extra-virgin olive oil
1 large red onion
1 tablespoon ground cumin
3/4 pound sun-ripened organic tomatoes, cored, halved, seeded, and diced
1 cup aged balsamic vinegar
1/2 to 3/4 cup sugar
Freshly ground black pepper
3 to 4 tablespoons Moroccan spice mix
1/2 cup minced organic Italian parsley
Toasted pita wedges or flatbread pieces (optional)
Read more... )
nverland: (cooking 3)
[personal profile] nverland
Roasted Sweet Potato and Okra Salad

1 pound red potatoes, scrubbed but not peeled and cut into 1-inch cubes
3/4 Cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
3 pounds orange sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon mustard seeds
5 ounces spinach, large stems discarded, leaves rinsed (8 cups packed)
1 pound small okra, thawed if frozen
1/4 cup plus 1 tablespoon red wine vinegar
3 tablespoons drained and chopped capers

Preheat the oven to 350°. On a rimmed baking sheet, toss the red potatoes with 1 tablespoon of the olive oil and spread them in an even layer. Season with salt and pepper. Bake the potatoes in the middle of the oven for about 30 minutes, or until they’re lightly browned and just tender. Let cool.
On each of 2 large rimmed baking sheets, toss half of the sweet potatoes with 2 tablespoons of the olive oil. Spread the sweet potatoes in an even layer and season with salt and pepper. Bake the potatoes on the upper and lower racks of the oven for about 20 minutes, or until lightly browned and just tender; switch the sheets halfway through for even cooking. Let the sweet potatoes cool.
In a large skillet, toast the mustard seeds over moderately high heat until they start popping, about 3 minutes. Transfer the seeds to a small bowl. Add the rinsed spinach leaves—they will still be wet—to the skillet and cook over moderately high heat, tossing with tongs, until completely wilted. Transfer the spinach to a colander to cool. Lightly squeeze the spinach dry and then coarsely chop.
Wipe out the skillet. Add 2 tablespoons of olive oil and heat until shimmering. Add the okra, season with salt and pepper and cook over moderate heat, turning a few times, until the okra is lightly browned, about 5 minutes.
In a very large bowl, mix the vinegar with the capers and the remaining 1/4 cup plus 2 tablespoons of olive oil; season with salt and pepper. Add the red potatoes, sweet potatoes, mustard seeds, spinach and okra and toss well to coat. Transfer the salad to a platter and serve.

MAKE AHEAD: The recipe can be prepared through Step 3 one day in advance. Refrigerate the red potatoes, sweet potatoes, spinach and okra separately. Bring the ingredients to room temperature before proceeding. Keep the mustard seeds covered at room temperature.
[identity profile] alexcat.livejournal.com


3 Sweet potatoes, peeled and cut into bite size cubes...
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste


Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting. Enjoy.
[identity profile] alexcat.livejournal.com
These are actually pretty good.


Mayonnaise Biscuits

1c. self-rising flour
1 T. mayo
½ c. milk
Stir up and pour into greased muffin pans. Bake at 450 degrees until brown.
[identity profile] alexcat.livejournal.com

1 teaspoon garlic salt or powder
1 tablespoon parsley flakes
1 teaspoon Italian seasonings
2 cups Bisquick
1/2 cup cold water (or gingerale)
3/4 cup sharp cheddar cheese, grated
1/2 c Butter

Preheat oven to 450 degrees. Mix Bisquick, water and cheese.
Drop by large spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, (while hot) brush on melted butter or
margarine mixed with garlic powder, parsley flakes and Italian
seasoning (a little seasoning goes a long way.) Serve hot.

* TIP: you can place a piece of aluminum foil under your napkin or
paper towel in a bread basket to keep the bread or rolls warm

YIELD: 12 biscuits
[identity profile] alexcat.livejournal.com
Refried Beans

Cook time: 45 minutes
Yield: Makes about 6 cups of refried beans.

We use bacon fat in this recipe, though you can easily use olive oil or lard. Although the recipe only calls for 2 Tbsp, we find that the flavor is greatly enhanced with the addition of a couple more tablespoons of bacon fat, just for flavor. You can also get some smokey flavor in the beans by adding a bit of chipotle powder, sauce, or chipotle Tabasco.

2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1/2 cup chopped onion (optional)
2 Tbsp (or more to taste) pork lard, bacon fat, or olive oil (for vegetarian option)
1/4 cup water
Salt to taste
Cheddar cheese (optional)

1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.

2 Cook the beans in water.
Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open. Allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker. (See safety tips on using pressure cookers.)
Strain the beans from the cooking water.

3 Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.
Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. We don't. We discard the cooking liquid and just add some water back into the frying pan when we are frying the beans.
[identity profile] alexcat.livejournal.com
Zucchini Fries

2 zucchini
1 egg white
1/4 cup milk
1/2 cup shredded Parmesan cheese
1/2 cup seasoned breadcrumbs
Vegetable cooking spray

Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.


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