Greek Zucchini Bake

I roast a vegetable with some canola oil and garlic salt nearly every night for dinner. I wondered if I could add enough variety to make it worthy of a main dish.

I've tried Thai-inspired, teriyaki, and Mexican. So far, this Greek one is my favorite.

Greek Zucchini Bake
Serves 4-6

2 zucchini sliced to about 1/2 inch coins
2 yellow squash sliced the same
1 red onion roughly chopped (to size of squash)
1 red, yellow, or orange bell pepper chopped to size of squash
1 cup cherry tomatoes whole
1/2 cup Kalamata olives whole
2-3 T canola oil (or whatever oil you prefer)
1 1/2 t Lawry's garlic salt

6-8 oz crumbled feta

Preheat oven to 415 degrees. Wash and chop vegetables. Then, toss all veg with oil and garlic salt on sheet pan. Bake 20-30 minutes. Toss about halfway through. 5-10 minutes before you're ready to take the veg out, sprinkle feta over sheet and bake until feta just begins to brown.

Fig and Blue Cheese Massaged Kale Salad

This recipe was inspired by Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette found here.

Fig and Blue Cheese Massaged Kale Salad

1 bunch lacinato kale, washed, dried, and chopped

1/4 c extra virgin olive oil
1/4 c fig preserves
3 T apple cider vinegar
1/2 t kosher salt

1 shelled pomegranate
1/2 red onion, thinly sliced

1/2 c toasted pecans, chopped
1/2 c crumbled blue cheese

Whisk together olive oil, fig preserves, apple cider vinegar, and kosher salt.

Turn kale into a large mixing bowl, and massage about 2/3rds of dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Use hands to combine.

Add pomegranate seeds and red onion, giving a quick final toss. Add extra dressing as needed, and season to taste.

Sprinkle pecans and crumbled blue cheese immediately before serving.

Spicy Asian Cucumber Salad

I've had this recipe in my pile of "to try" recipes since 2007 (August 29, 2007 to be exact). Every time I went to clean out my folder, I would almost throw this recipe away because well, it'd been so long and I still hadn't made it.

I think the problem is that it needs 10 minutes to 1 hour to marinate. I was worried that longer might make the cucumbers mushy, and well, my vegetable dish of a meal never requires marinating time, so I just couldn't wrap my mind around how to do that, which in retrospect makes me look pretty rigid in my dinner-making routine (totally true).

Anyway, I'm so glad I did get around to making this this summer. The sesame oil adds a nuttiness not usually found in a cucumber salad, and the cucumbers don't get mushy and are perfectly delightful for lunch the next day if they make it that long.

Spice Asian Cucumber Salad
Cooks Country

Serves 4
1/2 cup rice vinegar
2 T fresh lime juice
2 T minced fresh ginger
1 hot red child (minced 1 1/2 T) we left this out
1 T toasted sesame oil mine wasn't toasted
3 cucumbers, peeled seeded and cut crosswise into 1/4 inch slices I used an hothouse English cucumber to cut out those steps
4 scallions, white and light green parts, sliced thin
1/4 c packed fresh basil leaves, chopped

Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5-6 minutes. Transfer to medium bowl and cool to room temperature.

Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve

Savory Compound Butters

I was watching Food Network the other day and watched a woman whip up a Cobb Salad butter, which sounds gross. I think Savory Compound Butter sounds better. I've always loved orange butter and honey butter, but never thought to do this. Best of all, I just watched her whip it up, and then, made my own with approximations. This is delicious on baked potatoes! I think it would also be good on French bread.
4 strips of bacon, fried, cooled and chopped
handful of chives (I probably ended up with about 1/4 c once these were minced)
4 oz crumbled blue cheese
1 stick of softened butter

Mash all ingredients together with a fork.

Roasted Eggplant Spread

I've been looking for an alternative dairy-free dip to our family's favorite hummus, and I think I've found one. Sweet and buttery with a dash of pepper.

Roasted Eggplant Spread
Barefoot Contessa Cookbook

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced I used 3
3 T good olive oil
1 1/2 t kosher salt
1/2 t freshly ground black pepper
1 T tomato paste

Preheat oven to 400 degrees.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

I've been enjoying this on pita bread chips, but I think this would be excellent over pasta with a bit of crumbled goat cheese.

Pan-Fried Onion Dip

I love store-bought onion dip, but it's one of those dishes that I've always wondered if I could make at home. When I saw the Barefoot Contessa's version, I knew it would be delicious. I think this is THE onion dip for me.

Pan-Fried Onion Dip
Barefoot Contessa
makes about 2 cups I had about 1 cup and 1/2

2 large yellow onions
4 T unsalted butter
1/4 c vegetable oil
1/4 t ground cayenne pepper
1 t kosher salt
1/2 t freshly ground pepper
4 ounces cream cheese, room temperature
1/2 c sour cream
1/2 c good mayonnaise

Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 3 cups of onions.)

Heat the butter and oil in a large saute pan on medium heat. ADd the onions, cayenne, salt, and pepper and saute for 10 minutes. REduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until onions are browned and caramelized. I did this for 30+ minutes more on the "medium" end than the "low" setting, which was enough to soften and caramelize, but next time, I'll wait a little longer. The onions weren't brown enough, so people didn't know that it was an onion dip. Allow the onions to cool.

Place the cream cheese, sour cream, and mayo in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. The onions didn't break down quite as much as I hoped, so I did a couple quick pulses in my food processor.

Serve at room temperature.

Potato-Fennel Gratin

My mom's ward (the congregation I grew up in) is full of the most fabulous cooks. I had inklings of what people typically thought of Mormon cooking (think Garrison Keillor's descriptions of meals done by the Lutheran congregation at Lake Wobegon) when I heard disparaging remarks made about lime jello salads and funeral potatoes. But, I never tasted such cooking until I went away to college; the ladies I grew up around just didn't do things that way. As an adult, I always thought funeral potatoes were pretty tasty until I got this recipe that my mom's ward used in the last two Christmas parties they put on. This is my THE potato gratin/funeral potatoes dish.

Seriously, you'll never want funeral potatoes again...


Potato-Fennel Gratin
The Barefoot Contessa Cookbook

2 small fennel bulbs
1 yellow onion, thinly sliced
2 T good olive oil
1 T unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 C plus 2 T heavy cream
2 1/2 C grated Gruyere cheese (1/2 pound)
1 t kosher salt
1/2 t freshly ground black pepper

Preheat oven to 350 degrees.

Butter inside of a 10x5x2 (10 cup) baking dish. I just used a 9x13 pyrex.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. REmove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. SAute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyere, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remiaining 2 T of cream and 1/2 c of Gruyere and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Check on this; I've had to cover the pan with foil with 15 minutes to a half hour to go to prevent the top from getting burned. Allow to set for 10 minutes and serve.

Brussel Sprouts with Pancetta

I grew up hearing that brussel sprouts were yucky, but then, my Gourmet Group friend, Christina, brought the most delicious brussel sprouts to a Thanksgiving dinner we shared. Unfortunately, I lost that recipe that she gave me, but these are just as good with a hint of nuttiness, so it's a dish that fits perfectly at my family's holiday table.

Brussel Sprouts with Pancetta
Giada De Laurentiis

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped I can never find pancetta, so I've only ever used proscuitto and added it at the end with the chicken broth
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

Sweet Potato Casserole

It's a little embarrassing to admit that this dish is one of the ones that made me sad when Asher was first diagnosed with all his food allergies because really, could his life be complete without ever tasting these? :)

But, this year, I'll make them without the eggs and watch him not even try a bite. That's ok, though. More for me!

Sweet Potato Casserole
Janice Rose

3 cups mashed sweet potatoes
½ c brown sugar
½ c butter
2 eggs, beaten
1 t vanilla
½ c milk

Topping
1/3 c melted butter
1 c brown sugar
½ c flour
1 c chopped nuts

Mix together first six ingredients and put into a 9x13 inch baking dish. Mix together topping and spread on top of potatoes. Bake at 350 for 35 minutes. Serves 10 to 12.

Favorite Thanksgiving dishes

The Peterson Shrimp Brick: sounds gross, looks a little gross, but trust me, it's a delicious appetizer!

Deer Valley Turkey and Black Bean Chili: to take care of the leftover turkey

Roasted Sweet Potatoes with Carmelized Apples: my new favorite way to eat sweet potatoes

Sweet Potato Casserole: my old favorite way to eat sweet potatoes

Nate's Marshmallow Salad: because it wouldn't be Christmas or Thanksgiving without it

Katie's Dinner Rolls: while my grandma's rolls are what really reminds me of the holidays, Katie's are easier to adapt to to Asher's allergies and just as tasty!

Brussel Sprouts with Proscuitto: people who don't like brussel sprouts enjoy these because of the magic of proscuitto

What are your favorite Thanksgiving dishes?

Parmesan-Roasted Broccoli

Thanks to EmilyCC for inviting me to blog here. I have an appreciation of a great recipe, so I am looking forward to sharing some standouts that I have found over the years.

This broccoli recipe is a recent find, but I have made it repeatedly since we have basil growing in the backyard and the ingredient list would double as a "K's Favorite Foods List". It must be the Italian part of me! I took the recipe from Ina Garten on her show Barefoot Contessa, found here in it's original form. I have written the recipe with slight changes below, due to my preferences. Enjoy.

Parmesan-Roasted Broccoli

4 to 5 pounds broccoli

5-6 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt (I use pink Himalayan salt, and I do not measure. I just do a large pinch, enough to sprinkle over all the broccoli liberally)
1/2 teaspoon freshly ground black pepper
1 lemon, zested and then cut in half to squeeze out juice
1/4 cup pine nuts
1/2 cup freshly grated Parmesan cheese (I use Trader Joe's grated parmesan for a shortcut)
fresh basil leaves (about 12 leaves, or a large handful)

1. Preheat the oven to 425 degrees F.
2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5-6 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
3. While broccoli roasts, toast pine nuts in a dry stainless steel sauce pan (non-stick will give off fumes used dry) over medium heat, tossing occasionally. Standing right next to pine nuts, julienne the basil leaves on a cutting board, making a pile. Zest the lemon over the top of the pile of basil leaves and set aside for juicing. When the pine nuts are done toasting, ease them out of the pan over the basil-lemon pile. Put Parmesan cheese on top of the pile. Give the pile a loose chop, mixing gently as you go.
4. Remove the broccoli from the oven and immediately drizzle with more olive oil. Sprinkle basil, lemon, pine nuts and Parmesan mixture over the whole pan of roasted broccoli. Cut reserved lemon in half and squeeze juice over the entire pan. Serve hot, immediately.

Cauliflower with Almonds, Raisins, and Capers

This was a delicious side dish with the meatloaf I made for dinner tonight--the only meatloaf I'll eat because, you know, the two words, "meat" and "loaf" together, just don't sound that good.

I've only had cauliflower steamed with lots of butter and/or cheese, but I love the texture that came with a light saute and some roasting. I made it with almonds and butter, but this recipe could easily be made Top 8 allergen-free with olive oil replacing the butter and pepitas replacing the almonds. I think I'll try it that way next time.

Also, this recipe is a simplified version of what's on the Smitten Kitchen website. Here's what I did because I'm lazy :)

Cauliflower With Almonds, Capers and Raisins
from Smitten Kitchen

1 head cauliflower, trimmed of leaves
1 1/2 tablespoons butter or olive oil
3 tablespoons fresh soft bread crumbs I ground up 2 slices of white bread in the food processor 1 tablespoon plus 1 teaspoon extra virgin olive oil
3 tablespoons whole almonds or pepitas, I used sliced almonds
Salt and freshly ground black pepper a light sprinkling from the salt shaker and a couple grinds from the pepper mill
2 tablespoons golden raisins I only had craisins
1 tablespoon white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon didn't have
1 teaspoon finely sliced chives

1. Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add one tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan. My version: Toast the almonds first in the skillet. Once they start to turn golden, add the bread crumbs and/or olive oil. Then, salt and pepper the crumb/almond mixture and set aside. That will omit steps 1 and 2.

2. Return pan to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces*; set aside.

3. Wipe out pan and return to medium heat. Add remaining one tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. (I had to brown my cauliflower in batches, not having enough surface area in my pan, but tossed everything back in to roast it.) Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. See directions in 4 for what I did here. Season with salt and pepper and toss to mix.

4. Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately. When the cauliflower was cooked and the craisin/vinegar/butter (or oil) mixture was done, I put the cauliflower in a serving bowl, poured the craisin dressing on, and after a brief toss of the almonds, capers, chives, parsley, and bread crumbs, I sprinkled all that on top of the cauliflower.

Carmelized Green Beans

I used to make these delicious deep fried green beans with ground pork served over rice for dinner. Then, I got tired of doing all the work of deep frying the beans, so I haven't made them for a while. Maybe one day I'll post that recipe here.

Right now, though, I don't think I have to because I found these delightful Carmelized Green Beans from Our Best Bites. I've had the recipe for a while, but I didn't try it until last night. I think I was intimidated by the length of the recipe, but really, it's quite easy. My only suggestion is to add a larger onion. I would have liked more onion in mine.

Such a winner, though. It tastes a lot like my deep fried green beans but with much less work (and fat :) ).

Corn, Arugula, and Cherry Tomato Salad

This picture doesn't do this salad justice. It's very pretty and even after it's dressed, it stays quite fresh. (I had it for lunch the next day while my kids ate Dino Chicken Nuggets because they have such refined tastes.)

But, be warned, I thought this was one of the BEST recipe finds I had made for quite a while, and if I could eat it every day this summer, I would. Nate, on the other hand, wasn't that impressed.

Corn, Arugula, and Cherry Tomato Salad
Williams-Sonoma Grilling Essentials

5 slices lean bacon, cooked and chopped
6-8 large ears of corn, shucked I found 6 to be plenty

2 C cherry tomatoes
1 bunch arugula (rocket), tough stems removed
1/4 c chopped fresh cilantro
2 cloves garlic, minced
1/4 c fresh lime juice
salt and freshly cracked pepper

Oil grill rack. Note to self: don't spray cooking spray on the grill rack AFTER the grill is on--sigh...Grill the corn directly over the heat elements, turning occasionally, until just tender, 10-12 minutes total. The corn will char and be delicious.

Transfer the corn to a cutting board and let cool just until it can be handled. Cut off kernels. In a bowl, combine corn kernels, bacon, tomatoes, arugula, cilantro, garlic, and lime juice. Toss well. Season with salt and pepper. Serve salad soon after.

Add crumbled goat cheese for an added treat!

Italian Sweet and Sour Broccoli Rabe

I was just complaining to my friend today that the latest recipes I have been trying just aren't blog-worthy. So, I was glad to finally have something come out tonight!

Cook's Country, April/May 2009

1 large bunch broccoli rabe (about 1 pound), ends trimmed, cut into 1 inch pieces so I thought broccoli rabe and broccolini were the same thing. They're not, but the broccolini has the same cooking time, just less leafy greens, and it is easily found at Trader Joe's.
2 T extra virgin olive oil
1 onion, chopped fine
2 garlic cloves, minced
1/4 c golden raisins I used Craisins instead
3 T red wine vinegar
1 T orange juice I had an orange and squeezed (squoze?) it over the pan
1 T brown sugar

1. Blanch: bring 4 quarts water to boil in a large pot. Add broccoli rabe and 1 T salt and cook until just tender, about 2 minutes. Drain thoroughly.
2. Make Sauce: heat oil in empty pot over medium heat until shimmering. Cook onion until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add raisins, vinegar, orange juice, and sugar and cook until syrupy, 3-5 minutes. Add drained broccoli rabe to pot to cook, stirring occasionally, until well coated and just beginning to brown, about 2 minutes. Season with salt and pepper. Serve.

Sweet Potatoes with Carmelized Apples

Kate H. put out a compilation of family recipes this year around Christmas--really, it was one of the best presents I got! I've never made a recipe from Kate that hasn't soon gone into my regular meal rotation.

These sweet potatoes are delicious (and so much healthier than my Thanksgiving recipe); we love them with apple-maple glazed chicken breasts.

WHIPPED SWEET POTATOES WITH CARAMELIZED APPLES
Susan Hamilton and Royal Hansen

4 large sweet potatoes (3 lbs)
3 Tbs unsalted butter, softened we use Earth Balance margarine; canola oil would work also
2 Tbs heavy cream I like vanilla soy milk, but the plain is fine, too; or rice milk if soy won't work either
1/2 c applesauce
2 tsp fresh ginger, grated
kosher salt and freshly ground black pepper
2 apples, peeled and cored
3 Tbs sugar

Place sweet potatoes on a parchment-lined baking sheet; pierce each several times with a fork. Bake until very tender when pierced with a paring knife, about 50 minutes. Remove from oven and let cool slightly.

Cut open potatoes and scoop out flesh into the bowl of an electric mixer fitted with the paddle attachment. Add 2 Tbs butter and cream, and beat until smooth. Add the applesauce and ginger. Season to taste with salt and pepper. Transfer to an oven-proof serving dish and bake at 375°until heated through (10 minutes).

Cut apples into 1” pieces. Melt remaining Tbs butter in a nonstick skillet over medium-high heat. Add apples and sugar; sauté until golden and nicely caramelized, 8 minutes. Top potatoes with apples and serve immediately. Serves 6.

Strawberry Mold

I don't love the name, but I love this jello side dish (ok, it should probably be a dessert, but I love my sweets). I've changed Paula Deen's version, which has nuts and sour cream, a bit to make it Asher-safe and a little less sweet.

2 (3-ounce) packages strawberry gelatin
1 cup boiling water
1 pint fresh strawberries
3 medium bananas, sliced
1 cup crushed pineapple, drained

Dissolve the gelatin the boiling water. Add the remaining ingredients except the sour cream. Pour half of the mixture in a salad mold; let chill until firm.

Red, White, and Blue Potato Salad

After watching this slideshow on Epicurious.com, I had to try the Red, White and Blue Potato Salad. I love blue cheese in my potato salad. This recipe has been a long time favorite.

I tried this version because it had the fancy red, white and blue potatoes. I'm glad I took the picture before I put the dressing on the potatoes because they don't really look red or blue once the dressing is added.

While I still love my original version, I think the red, white, and blue one is more of a crowd pleaser. The sugar and the peas take off the "edge" many people find with blue cheese.

I halved the recipe and had enough as a side dish for two dinners.

2 Easy Side Dishes

Sometimes, I like to pretend that if I make a delicious vegetable side dish, my kids will eat it all without a fuss. Well, at least they tried these:

Asher-safe Broccoli Slaw (see here for the original version)
Bag of pre-cut Broccoli Slaw
1 cup chopped green onions
1/3 cup seasoned rice vinegar
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons Asian sesame oil1
1/2 teaspoons sweet chili sauce
a sprinkling of craisins and/or toasted sunflower seeds (optional)

Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over vegetables and toss to coat. Season with salt and serve.

Roasted Green Beans with Red Onion (see here for the original version)
1 pound green beans, trimmed
3 tablespoons olive oil
1/2 red onion, thinly sliced
Salt and freshly ground black pepper
1 tablespoon finely chopped lemon zest
1 tablespoon chopped fresh parsley leaves

Preheat oven to 425 degrees F.

Toss the green beans in a large baking dish with the oil and onion and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the zest and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the mixture.

EXII recipes

I blog on a Mormon feminist site and used to do a monthly recipe feature. After a while, I thought I was the only one who was enjoying my monthly recipes, so I stopped.

Hmmm, come to think of it, I may be the only one who enjoys the recipes on this blog, too, but I still think it's worthwhile to have them all in one place (and isn't blogging all about naval-gazing anyway? :)

Brussel Sprouts with Pancetta
Carrot Ginger Dressing
Flan
Miso Eggplant
Red Lentil Soup
Sweet Potato Casserole
Summer Produce recipes (peaches and tomatoes)
Homemade Bread
Choi Sum
Black Beans and Rice
White Trash Dip
Barbequed Pork Tenderloin
Arugula and Grilled Chevre Salad
Artichoke Pesto