Spinach Casserole

Every two weeks, as I near the end of a pay cycle, I turn to those "refrigerator meals" that use what is on hand and clean out the refrigerator at the same time. I am not a wizard with left overs like HiHo was, but I am pretty darn good at using what we have. This week, we have had a run on chopped spinach, something we always have on hand because of how much I love HiHo's spinach dip. Well, this recipe I am making tonight and it was given to me back in college by dear Ciri, who served it the same night she made that carrot soup I posted a few days ago. Simple, easy, and yummy even the kids love it!

Ingredients
3 packages frozen chopped spinach, thawed, cooked and drained thoroughly
1/2 package dried onion soup mix
1 pint sour cream
buttered bread crumbs

Process

1. Preheat oven to 350 degrees.
   
2. Mix prepared spinach with sour cream and soup mix.
   
3. Place in casserole dish and top with bread crumbs.
   
4. Bake 45 minutes and serve!
   

Artichoke Spinach Dip

Ingredients
2 cans artichoke hearts, rinsed and drained
1 rectangle reduced fat cream cheese
1/4 cup Parmesan
1 Tablespoon lemon juice
1 clove garlic, crushed
1 package frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella
crudite (to serve with)

Process

1. In a food processor, place one can of artichokes, cream cheese, Parmesan, lemon juice, and garlic and pulse gently.
   
2. Add remaining ingredients and pulse again until smooth.
   
3. Place in microwave bowl, and heat on high 1 or 2 minutes until warmed.
   
4. Serve with crudite or toasted tortilla points. Enjoy!
   

Soba Sensation

Soba sensation is a yummy heartwarming dish that everyone in the family will love! This recipe is from one of my favorite restaurants - Angelica's Kitchen in the East Village of New York City. Anyone interested in Vegan food should not only eat there, but purchase their awesome cookbook. Here's their website Angelica's Kitchen.

Ingredients
1 clove garlic crushed
2 to 3 Tablespoons peeled and minced ginger
2 Tablespoons prepared mustard (Dijon or English)
1/3 cup brown rice vinegar
1/3 cup natural soy sauce
1/3 cup brown rice syrup (I did not have this last night but replaced it with 1/3 cup brown sugar instead)
2 Tablespoons toasted sesame oil
1 1/3 cups Tahini
1/3 cup hot water
pinch of cayenne (optional)
1 or 2 packages Soba noodles, cooked al dente, rinsed with cold water and chilled (the original recipe calls for one package, but if you use all the sensational sauce the noodles end up overdressed)

Process

1. Vigorously whisk all ingredients together in a bowl (or alternately process with an immersion blender or use food processor)
2. Puree until creamy.
   
3. Pour over cold noodles and toss.
4. Garnish with sliced scallions or shredded carrots. Other garnish recipes are available in their cookbook.
   

Parsi Shrimp

Ingredients

2 pounds shrimp (jumbo or else your preference)

1/4 cup lemon juice

1/3 cup cider vinegar

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon ground hot red pepper

1/2 teaspoon black pepper

4 teaspoons (or much less) salt

1/4 cup oil

1 teaspoon black mustard seed

2 Tablespoons finely chopped ginger root

1 Tablespoon finely chopped garlic

1 cup finely chopped onion

6 medium ripe tomatoes or else 2 cups canned chopped tomatoes drained.

2 Tablespoons Jaggery (pictured above which can be substituted with equal parts Dark brown sugar and dark molasses)

3 Tablespoons finely chopped fresh coriander

3 Tablespoons chopped green chilies (optional)

Fettuchini (cooked)

Process

1. To make marinade, combine lemon juice, vinegar, cumin, turmeric, red pepper, black pepper, and dash of salt.
2. Add shelled shrimp to marinade and let sit for 30 minutes, stirring occasionally.
3. In skillet over medium heat, heat oil and stir in mustard seed, ginger, garlic, onion, some salt, and fry until soft and golden brown (about 8 minutes)
4. Drain marinade from shrimp into skillet.
5. Add tomatoes and stir 3 minutes.
6. Add Jaggery and coriander
7. Add shrimp and turn until all sides are coated.
8. Sprinkle chilies on top if desired.
9. Cook over medium heat one to two minutes or until shrimp is cooked. Remove from heat.
10. Serve over fettuchini.

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

I made this for dinner tonight out of the February 2009 Gourmet. It was fabulous and a perfect recipe to open up the Main Course section of my recipe box!
Fennel-Rubbed Pork Tenderloin
total time: 45 min
The combination of fennel and roast pork is an Italian classic.

Ingredients

• 1 teaspoon fennel seeds
• 1 pound pork tenderloin
• 2 medium fennel bulbs, trimmed, reserving fronds
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, smashed
• 1/4 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons unsalted butter, cut into pieces
• 1/2 teaspoon fresh lemon juice, or to taste

Process

1. Preheat oven to 350°F with rack in middle.
2. Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
3. Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
4. Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
5. Meanwhile, transfer skillet to stove top (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

Parsnip Soup

The final soup in my recipe box is a soup that was one of SP's first Mystery Soups. He made it for one of the first Thanksgivings since we moved to Maine.

Ingredients
2 pounds parsnips, cubed
3 Tablespoons butter
1 onion, chopped
8 cups broth/stock (chicken or vegetable)
1/8 teaspoon allspice

Process

1. Preheat oven 400 degrees.
   
2. Spread prepared parsnips in a single payer on rimmed baking sheet
3. Roast until brown, about 30 minutes.
   
4. Melt butter in heavy large saucepan over medium heat.
   
5. Add onion and saute until browning, about 5 minutes.
6. Add parsnips and saute about 5 minutes.
   
7. Add stock and boil until parsnips are tender, about 5 minutes, and remove from heat.
   
8. Blend with immersion blender or in small batches in blender.
   
9. Return to pot and stir in allspice. Season with salt and pepper to taste.
   

Soup can be made ahead and refrigerated until needed. To reheat bring soup to a simmer before ladeling into bowls. If desired, top with a dollop of sour cream.

Garlic Bread Soup

Oh Martha strikes again! This recipe rivals my family's Sopa de Ajo, but the bread makes it a bit heartier. I really like this heart warming soup.

Martha Stewart's Garlic Bread Soup

Use a high-quality olive oil for the best flavor in this rustic soup. If you don't have stale bread on hand, lightly toast fresh bread, and tear it into small pieces. Makes 5 cups; serves 4
Prep: 10 minutes Total: 40 minutes
Ingredients
1/4 cup extra-virgin olive oil
8 large garlic cloves, mashed to a paste with 1 teaspoon coarse salt
2 cups bite-size pieces stale crusty bread (4 ounces)
5 cups homemade or low-sodium store-bought chicken stock
1 bay leaf
Coarse salt and freshly ground pepper
3 large eggs, beaten
Flat-leaf parsley leaves, for garnish

Directions

1. Heat oil in a large saucepan over medium-low heat until hot but not smoking.


2. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.


3. Add bread, and stir to coat.


4. Stir in stock and bay leaf; season with salt and pepper.


5. Bring to a boil. Reduce heat; simmer 10 minutes.


6. Discard bay leaf.


7. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes.

Serve soup garnished with parsley leaves.

Despite what Martha says, add some shredded cheese instead of the parsley, maybe cheddar or Gruyere.

Tomato Chickpea Soup - AKA Garbonzamato Soup

I am trying to pack in the low fat protein sources these days as well as put my new immersion blender to use thanks to my sister Mush! I had a little fun with the name for this one!

Ingredients

2 Tablespoons olive oil

2 cloves of garlic minced

1 teaspoon ground coriander

1/2 teaspoon cumin

1/2 teaspoon curry powder

salt and pepper to taste

1 15-ounce can chickpeas, drained and rinsed

1 15-ounce can crushed tomatoes 1 cup jarred roasted red peppers, drained and rinsed

3 cups chicken or vegetable stock

sour cream (optional)

Process

1. In a medium saucepan, heat oil over medium heat.
2. Slowly saute the garlic until golden.
3. Season the garlic with spices
4. Stir in chickpeas, tomatoes, and peppers and heat a bit.
5. Stir in the stock and bring to a simmer.
6. Cover for 5 minutes. Stir.
7. Heat for another 10 minutes stirring often.
8. Remove from heat and puree with immersion blender. (or else let cool and then work through blender in batches and return to pot).
9. Divide soup into bowls and serve with a dollop of sour cream if desired.

Roasted Acorn Squash Soup

This is one of my favorite Acorn Squash soup recipes because it has the zesty crunch of Granny Smith apples sauteed in horseradish! YUM! This is a versitile recipe that you can replace the squash with equal weights of beets or carrots. Go ahead and improvise!

Ingredients

3 acorn squash, cut in half and seeded (3 pounds max)

2 cans vegetable or chicken stock

1.5 cups cider

1 Tablespoon prepared horseradish

salt and pepper to taste

2 Granny Smith apples; peeled, cored and diced

juice of one lemon

olive oil

Process

1. Preheat oven 450.
2. Place squash halves cut side down on a greased cookie sheet.
3. Roast in oven until tender - 30 minutes to an hour. Remove and let cook.
4. Combine the stock, cider, horseradish in a pot and bring to a simmer.
5. Season to taste.
6. Scoop squash flesh out of skins and place in food processor. Add one cup stock mixture and puree well.
7. Stir puree into back and heat well.
8. Put prepared apples in a bowl. Cover with lemon juice and remaining horseradish and stir to combine.
9. Heat oil in a medium saucepan and add apple mixture and heat until golden brown.
10. Fold into soup and serve, being sure to ladle chunks into bowls with the pureed mixture. Serve with a dollop of sour cream or a fresh piece of granny smith in it!

Black Bean Soup

Jonn, a local friend and chef, made black bean soup last night and peaked my interest. Low and behold, I have a simple black bean soup recipe. I think I will make this for dinner tonight as it is perfect for a cold winters night. It is light and heart healthy as well! For vegetarians, vegetable stock can be used in place of chicken any time!



Ingredients
1 cup fresh salsa (we are fans of the local Sisters Salsa)
2 15-ounce cans black beans
2 cups chicken broth
sour cream (a dollop per serving)
Juice of one lime



Process

In a large saucepan over medium heat, heat the salsa stirring frequently.

Stir in the beans and the broth and heat until just about boiling.

Reduce heat to low, cover and simmer for 15 minutes.

Cool slightly and then blend with an immersion blender (or in various batches in a blender)

Return soup to pan if necessary and heat through.

Serve with a dollop of sour cream and a squeeze of lime over the top.

Carrot Squash Soup

I got this yummy healthy recipe in high school from my friend Ciri. She's still the vegetarian!

Ingredients

1 pound carrots

1/2 pound butternut squash

1 medium onion

2 stalks celery

2 Tablespoons butter

1 Tablespoons flour

1/4 cup oil

6 cups chicken stock

1.5 cups light cream

1/4 teaspoon nutmeg

salt and pepper to taste

Process

Skin, seed and chop the squash

Chop the onion and celery

Slice 1/3 of the carrots into thin circles. Chop the rest.

Reserving the carrot circles, saute the chopped vegetables in oil until tender.

Place the sauteed vegetables and some stock in blender and puree.

Bring remaining stock to a boil.

Add carrot circles and simmer until tender, and then add vegetable puree.

Heat butter, add flour, and cook over slow heat about 4 to 5 minutes until smooth and light brown and then add to soup.

Add cream and nutmeg, salt and pepper.

Cook 15 to 20 minutes over slow heat and then adjust seasonings.

Carrot Soup with Orange and Tarragon

This recipe is from bon appetit. I hope you enjoy while oranges are in season.

Ingredients
1 tablespoon butter
1 1-pound bag carrots, peeled and sliced into rounds
3/4 cup chopped onion
3 cups low salt chicken broth
1/2 cup orange juice
1 Tablespoon brandy
2 teaspoons fresh tarragon, chopped
Fresh tarragon sprigs for garnish.

Process

1. Melt butter in a heavy large pot over medium heat.
   
2. Add carrots and onion and saute until onions are soft (about 8 minutes)
3. Add broth, cover, and bring to a boil.
4. Reduce heat, uncover, and simmer until carrots are tender (about 10 minutes)
5. Working in batches, puree soup in blender until smooth, unless you are lucky like me and have an immersion blender (thanks Mush) and you can do it in the pot! :)
6. Return soup to pot (if necessary) and stir in orange juice, brandy and chopped tarragon.
   
7. Simmer 5 minutes for flavors to blend.
   
8. Season to taste with salt and pepper.
9. Garnish soup with tarragon sprigs and serve.
   

Cheddar Tomato Soup

I am proud to open up my section of soups, a long standing tradition for my family, with a vegetarian soup. I was a vegetarian for 15 years so you may notice I do not post a lot of meat dominated dishes. Tomato soup is my comfort soup, one that HiHo would make with accompanying grilled cheese sandwiches. I think this recipe rolls it all into one! I hope you enjoy this yummy comfort soup on a cold winter's night (maybe even with a grilled cheese).

Ingredients
1 small onion diced
1 large stalk celery diced
2 garlic cloves, minced
2 Tablespoons olive oil
1 large can (or 2 small) tomatoes
2 cups vegetable stock (in a pinch use chicken)
salt and pepper to taste
1.5 cups grated cheddar cheese (or more!!)
1/2 cup milk or cream (optional)

Process

1. In a medium saucepan, heat olive oil.
   
2. Add first three ingredients and saute until golden.
   
3. Add tomatoes and stir.
   
4. Slowly add the stock and stir.
   
5. As it heats season with salt and pepper.
   
6. Simmer for about 10 minutes allowing soup to heat and reduce just a bit.
   
7. Lower heat and stir in cheese.
   
8. When cheese has melted, if you would like a creamier soup, add the milk/cream.
9. Taste soup. Add more S and P if you wish or other seasonings of your choice. I often add some curry powder at this point.

Enjoy!

Sandy's Artichoke Dip

The final recipe of my appetizer section, a yummy artichoke heart dip recipe, was given to me by Sandy, a Mom of six on one of my Mom's boards. This is different than my prior Artichoke dip.

Ingredients
1 14-ounce can artichokes hearts, rinsed and drained
1 cup mayonnaise
1/2 cup grated Parmesan cheese
a dash of hot pepper sauce (i.e. Tabasco)
1 clove garlic, minced
paprika

Process

1. Preheat oven to 350 degrees.
2. Combine artichoke hearts, mayo, Parmesan cheese, garlic and hot pepper sauce.
3. Put in a greased 1 quart baking dish.
4. Sprinkle with paprika.
5. Bake, uncovered, for 20 to 25 minutes or until the top is lightly brown (keep an eyes on it)

Serve warm with crackers, bread, or crudite.

Flower-bud Bruschetta

The artichoke is definitely one of my favorite foods. Thought to be a vegetable it is actually a flower - an edible member of the thistle family. Realizing this, that it was a flower bud just like my another favorite capers , I knew I had to make a dish honoring them both. I use capers all the time, but seldom with artichokes. This recipe is a delicious pairing of two wonderful flowers!

Ingredients
2 cloves garlic, peeled and minced
One baguette, sliced in half lengthwise
2 tablespoons olive oil
1 12-ounce jar artichoke hearts
1/2 cup pickled capers (another flower bud), rinsed and drained
salt and pepper
1/2 inch of red onion, thinly sliced
1 small log goat cheese
Shaved Parmesan cheese

Process

1. Lay sliced baguette side by side, and spread half olive oil over each piece.
   
2. Then coat each piece with chopped garlic.
   
3. Gently toast slices in broiler under low heat. Remove and preheat oven to 300 degrees.
   
4. In a medium saucepan, gently caramelize red onion slices. Remove from pan.
   
5. In same saucepan, saute capers and artichokes with a little olive oil until golden brown. Remove from heat.
   
6. Gently spread goat cheese over both sides of bread (once cooled)
7. Season with salt and pepper.
   
8. Top with the sauteed onions, then capers and artichokes.
   
9. Lastly top with freshly shaved Parmesan.
   
10. Drizzle a little olive oil over the top and pop in the oven an bake until lightly brown and bubbly.
    

Cut into slices and enjoy. A nice glass of wine rounds out the taste! Yum!

Cheddar Lager Dip

This recipe is from the awesome Balsams Hotel in Dixville Notch, New Hampshire; home of the first cast ballot in the United States.

Ingredients
2 pickled jalapenos
3 cups grated sharp Cabot cheddar cheese
2/3 cup of your favorite lager
1/3 cup Cabot sour cream
2 Tablespoons Hellmann's Mayonnaise
3/4 teaspoon caraway seed
salt and pepper to taste

Process

1. Remove the seeds from the jalapenos and chop finely.
   
2. Combine all other ingredients in a blender and pulse until smooth.
   
3. Scrape the sides of the blender often.
   
4. Transfer dip into a bowl and stir in jalapenos.
   
5. Serve with chunks of bread or crudite.
   

Ranch Oyster Crackers

My guess is that this is the recipe on the back of the oyster cracker bag, but it is on a card in my recipe box so I can't figure out who to give credit for it except for Hidden Valley Ranch!
Ingredients
16 ounce bag Oyster crackers
1 package Ranch Salad Dressing/Dip mix
3/4 cup oil - scant
1/2 teaspoon dill
1/4 teaspoon garlic powder
1/4 teaspoon lemon pepper

Process

1. Preheat oven 275 degrees.
   
2. Stir all ingredients except crackers together in a bowl.
   
3. Add crackers and stir well but gently so that the crackers do not break.
   
4. Spread out on cookie sheet and bake for 15 minutes.
   
5. Let cool before eating.
   

Cheese Madeleines

This recipe requires a special baking pan with the mold impressions for Madeleines. They are easy to find at William Sonoma.
Ingredients
1/2 cup water
3.5 Tablespoons butter
1/2 cup flour
2 eggs
1/2 cup grated Gruyere
1/2 cup grated Parmesan
Dash of salt
Dash Cayenne
Madeleine pans

Process

1. Butter and flour Madeleine pans. Preheat oven 375 degrees.
   
2. Boil 1/2 cup water with 3.5 tablespoons butter.
   
3. When butter melts add 1/2 cup flour all at once.
   
4. Cook stirring, a few minutes, and remove from heat.
   
5. Beat in 2 eggs, one at a time.
6. Fold in 1/2 cup each cheeses.
   
7. Add salt and cayenne.
   
8. Drop into prepared molds.
   
9. Bake about 15 minutes and serve hot.
   

Cathy's Stupendous Fruit Punch

This was another bridal shower recipe given to me by my blue bridesmaid Cathy!

Ingredients
1 package jello
2 cups water
2 cups grapefruit juice
2 cups mango juice
1 pint rasberries
1 pint sorbet
2 liters Perrier
ice

Process

1. Bring 2 cups water.
2. In a bowl add boiling water to jello and cool.
   
3. Transfer jello to punch bowl. Take sorbet out to soften.
   
4. Add juice to punch bowl and stir.
   
5. Add berries and Perrier and stir.
   
6. Add ice.
   
7. Scoop sorbet and add to punch bowl.
   

Enjoy!

Chutney Dip served with Bugles

This was another recipe given to me at my bridal shower. However, the recipe was far from new to me on that day, for I had been eating this regularly since I was about the age of 8. Our next door neighbor, a wonderful grandmother from Canada, would serve this all the time, along with her regular teatime invites. I grew up playing with two of her granddaughters regularly. I don't think I have seen Bugles around much as of late. Are they even still made? Well here's a nod to Granny Boultbee, still going after 97 years! I miss you!!!

Ingredients
1 cup sour cream
1/4 cup chutney, chopped (use Major Grey's or half and half with Raffetto chutnut Colonial chutney)
3 Tablespoons minced green onion
1/2 teaspoon salt or less
pepper to taste

Process

1. Combine ingredients and blend thoroughly.
   
2. Put in refrigerator until chilled through.
   
3. Serve with Bugles for dipping.
   

Marcy's Mushroom Madness Rollups

This recipe was another one from my bridal shower, brought to me by my green bridesmaid Marcy. I don't think she knew about my relationship with mushrooms, but these little suckers look great and tasted really good because several people told me so!

Ingredients
1 loaf Wonder bread
4 Tablespoons butter
1 lemon, squeezed for juice
1 teaspoon Worcestershire sauce
1 package Crimini mushrooms, finely chopped
2 shallots, finely chopped
1Tablespoon Dijon mustard

Process

1. Cut crusts off loaf of bread (throw them outside for the birds to eat).
   
2. Place bread slices on piece of wax paper, and roll thin with a rolling pin.
3. In a medium sauce pan, melt butter and then add chopped mushrooms.
   
4. Simmer for 40 minutes.
   
5. Add Dijon and Worcestershire along the way.
   
6. Preheat oven 350 degrees.
   
7. Butter one side of a slice of bread (the inside of the roll up).
8. Spread mushroom mixture on the buttered side of bread.
9. Put in oven for 20 minutes or until slightly browned.
   
10. Roll up bread slice, and cut into thirds.

.
Serve on tray as a yummy warm appetizer

1. 
   

6 Layer Dip

Sometimes I call this recipe the 7 Layer Dip or the 5 Layer Dip depending on how many ingredients I actually make it with. There are many ingredients you could use, the only important matter is what order you add them because somethings are more difficult to spread and the goal is to keep the layers separate and distinct. So, be sure to also keep layers of similar color separate from each other!

Ingredients
1 can re-fried beans (MUST be the bottom layer)
Mashed avocado (works well on top of the beans)
sour cream (gently spread on top of avocado)
shredded cheese (cheddar or Monterey Jack)
chopped red onion
salsa

optional ingredients for added layers of fun:
shredded lettuce (typically a top layer)
chopped tomatoes
chopped black olives

Process

1. In bottom of a glass baking dish, spread the can of re-fried beans.
   
2. Next gently spread the avocado.
3. Then gently spread the sour cream.
   
4. Gently pour salsa over that.
5. Sprinkle shredded cheese over the top.
   
6. Add chopped red onion over that.
   
7. Refrigerate for an hour.
   
8. Serve with tortilla chips and scoop out of dish.
   

Hummus

Hummus is a popular Middle Eastern dish which may be one of the worlds oldest prepared foods. It is high in iron and Vitamin C, and is a good source of Folate and B6. When engaged, I was fortunate enough to have 2 wedding showers. The shower my awesome brides maids threw for me which included a potluck recipe share. All the recipes were put into my recipe box that I am now sharing recipes from. My college roommate La brought yummy hummus so this recipe is hers!

Ingredients
1 medium onion chopped
2 cloves garlic, minced
2 Tablespoons fresh lemon juice
2 Tablespoons Cider Vinegar
2 Tablespoons Tamari
1 Tablespoon Curry powder
2 15-ounce cans chick peas, rinsed and drained
1/4 cup tahini
1/4 cup toasted sesame seeds
1/2 cup fresh parsley chopped
salt and pepper to taste

Process

1. In a food processor, puree: onion, garlic,lemon juice, vinegar, tamari, and curry powder until mixture is smooth.
   
2. Add half of the chick peas and half of the tahini and blend until smooth.
   
3. Add the remaining chick peas and tahini and blend coarsely so the mixture is chunky.
4. Toast the sesame seeds in a heavy skillet over medium heat until they are golden. Shake the pan or stir constantly to avoid burning.
   
5. Add sesame seeds and parsley to hummus and stir to blend.
   
6. Adjust seasonings to taste.
   

Fold into a bowl, with maybe a sprinkle of paprika over it, and serve with fresh vegetables or pita chips or points

Creamy Tzatziki

I love Tzatziki especially when there are left overs. I like to think of it as the sibling to the Indian sauce Raita.
Ingredients
I container Greek yogurt (Greek makes is more authentic, but I will otherwise use plain Stonyfield yogurt in it's place)
1/2 cup mayonnaise (nothing tastes better than Hellman's)
1 clove of garlic minced
1/2 teaspoon salt
2 tablespoon freshly chopped dill
1 tablespoon freshly chopped mint
1/2 teaspoon grated lemon zest or else 1 teaspoon lemon juice
1 cucumber, seeded then grated and drained.
Process

1. In a medium bowl combine all ingredients except the cucumber, mixing well.
   
2. Gently fold in the cucumber.
   
3. Serve as an accompaniment to Greek food or as a dip with crudite!

YUM!

Edamame Dip

The next section of my recipe box is the Appetizer sections and boy this is a big one! :) Some of these though I have already posted, like HiHo's Famous Spinach Dip or our Christmas Eve Crab Dip. This next dip is of origins unknown, but it is a good one for kids of all ages. Edamame beans are a type of soybean that are known to have more protein than their already protein rich relatives. A super healthy food choice for all!
Ingredients
1 package frozen shelled Edamame beans.
2 Tablespoons Lime juice
1/2 cup cottage cheese
1 teaspoon salt
1 teaspoon sugar
1 clove garlic, minced

Process

1. Cook Edamame in salted water for 10 minutes.
   
2. Drain, rinse with cold water, and let cool.
   
3. Combine all ingredients in food processor until smooth(if too thick add a little water or more lime juice if you desire).
4. Serve with raw vegetables.
   

Italian Bread

This recipe is to made in a bread machine and is a creation of SP's cousin Luke. If you do not have a bread machine, it should still work, but you need to be sure to knead the bread into a workable dough before placing in a loaf pan.

Ingredients
1.5 teaspoon yeast
1 Tablespoon sugar
2 Tablespoons (or less)olive oil
4 cups bread flour
1.5 teaspoons salt
1.5 cups water
Process

1. Combine ingredients, in order, in bread maker.
   
2. Put the machine on the medium bread setting.
3. Press start.
   
4. Carefully remove when finished and serve as an accompaniment to any meal!
   

Blueberry Gingerbread

This recipe originates in Machias, Maine. It is absolutely yummy!

Ingredients
2 cups flour
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon baking soda
1/2 cup shortening
1 egg
1 cup sour milk (which means you add one teaspoon lemon juice)
3 Tablespoons molasses
1 cup Maine blueberries (I prefer low bush blueberries and you can get Wyman's in most supermarket freezer sections)
2 Tablespoons sugar





Process

1. Preheat oven to 375 degrees. Grease and flour a 9 x 9 x 2 inch baking pan.
   
2. In a large bowl combine first 6 ingredients.
   
3. While stirring, one by one add the next four.
   
4. Beat with an electric mixer on low to medium speed until combines, and then on high for two minutes.
   
5. Fold in 1 cup Maine wild blueberries.
   
6. Pour into greased and floured baking pan.
   
7. Pop in oven and bake for about 35 minutes.
   
8. Sprinkle the top with sugar.
   

Cheesy Zuccini Flat Bread

My recipe box begins with the bread section. This recipe is modified from something I saw in Bon Appetit once. This can be made as a pizza but since you may not have a pizza stone, I will revert to the Bon Appetit directions.
Ingredients
1 Pizza Dough but you may also us a prefab pizza dough.
olive oil (and spray oil)
Goat cheese or other spreadable herbed cheese (as in Boursin)
Parmesan cheese, grated
I red onion, cut into thin half rings.
1 medium zucchini, cut into thin rounds
Process

1. Preheat oven to 400 degrees.
   
2. Line baking sheet with parchment paper and spray with nonstick spray.
   
3. On well floured surface roll dough out so it is twice the size (or larger than) the baking sheet.
   
4. Spread cheese over one half of the dough and sprinkle with grated Parmesan.
   
5. Fold dough in half and place on parchment lined sheet.
   
6. Spread some olive oil on top of dough.
   
7. Arrange zucchini and onion rounds on top.
8. Season with salt and pepper.
   
9. Baked until puffed and brown at edges.
   

Chantilly Broth

It is with a proud sense of accomplishment that I post this recipe. After 4 months of blogging, this recipe is the final in the first installment of recipes. This recipe completes the book given to my mother HiHo as an engagement present from Mima (her mother) and Baba (her grandmother). From here, I will be moving on to my personal recipe box , and then slowly move back in time from HiHo's (1950's through 1990's), after that, Mima's in the early 1900's, and on to Baba's at the turn of the century. I will delve into the recipes from the early 1800's and before.
So without further ado, here is Chantilly Broth.

Ingredients
1.5 cups mushroom stock
1 single stalk celery, cut up
1 clove
3 Tablespoons minute tapioca
3 cans chicken consomme
1 teaspoon salt
2 dashes black pepper
1 teaspoon lemon juice
1/3 cup cream, whipped

Process

1. Make mushroom stock.
   
2. Soak tapioca in cold consomme for 10 minutes.
   
3. Add mushroom stock and salt and pepper.
   
4. Bring to a boil, stirring constantly.
5. Reduce heat and cook slowly covered, for ten minutes or until soup is thickened.
   
6. Add lemon juice.
7. Pour into soup bowls or cups, topping each portion with a dab of whipped cream.
   

Mima said, "A delicious soup that keeps well and can be reheated. Serves 6 to 8 people. I halved it for Daddy and I and had enough for 2 nights. Really wonderful!"

Mushroom Stock

This mushroom stock is or can be used in many of the recipes in this blog.
Ingredients
1 to 2 pounds mushrooms
2 cups cold water
stalk of celery chopped
one clove

Process

1. Combine ingredients and bring to a boil.
   
2. Reduce heat and bring to a simmer.
   
3. Simmer 30 minutes.
   
4. Strain and extract all liquid.
   
5. Save in airtight container in refrigerator.
   

Tomato and Clam Puree

This recipe is simple and sure to please anyone who loves soup or Clamato juice. This is actually to original Clamato because this recipe far precedes it's creation! Clamato was not created until 1969 when the Californian company Duffy Mott created juices called Seafood Blends and added clam juice with tomato juice.

Ingredients
1 small tin clam broth
1 tin tomato soup, diluted with broth and hot water.

Process

1. Mix prepared soup with clam broth and mix well.
2. Season with S and P and heat.
   
3. Serve with salted whipped cream.
   

Left-over Ham

This recipe was cooking lesson #3, and it is yummy!

Ingredients
1/2 cup wine
1/2 cup water
a bay leaf
3 cloves
slices of left over ham, with fat on them
brown sugar
butter
flour

Process

1. Add first 4 ingredients to a medium sauce pan and reduce to half.
   
2. Remove bay leaf and cloves
3. Brown slices of ham in their own fat.
   
4. Powder with brown sugar.
5. Turn ham and brown other side.
   
6. Put ham in shallow baking dish.
   
7. In a separate pan put large piece of butter and let brown.
   
8. Add 1.5 Tablespoons flour and let burn (yes it wants you to char it a bit).
   
9. Add 3/4 wine and water gradually to make a roux.
   
10. Pour roux over ham and heat in the oven.
    

Boeuf a la Mode

Boeuf a la Mode (which translates to beef according to the prevailing style or fashion) was cooking lesson #2 for HiHo. Again, it did not list ingredients of proportions, however I have attempted to do so this time because the recipe is a bit more detailed. Mima said, "Really REALLY delicious".

IngredientsBrisket or eye of round, have it larded, and also knuckle of veal and if possible calves foot.
Marinade: 2 large onions chopped, 2 cloves garlic chopped, 2 cloves, parsley, thyme, salt, pepper, cayenne, 1 bay leaf, grated nutmeg, ginger, and juniper berries (not absolutely necessary)
white wine
olive oil
carrots

Process

1. Put meat(all tied together) in deep pot with marinade.
2. Cover with white wine.
   
3. If meat is not entirely covered in wine, add olive oil on top.
   
4. Add 4 carrots.
   
5. Let stand over night.
   
6. Slowly cook over low to medium heat for 4 hours. Let cool in another pot.
   
7. Cut string, take out veal bone and calves foot.
   
8. Strain juice over meat.
   
9. Let cool and remove fat from top.
   

Can be served hot or cold, and it has a delicious jelly when cold.

Macaroni Sacillis

Did you know there is a penguin called the macaroni penguin? I was searching and searching for a good picture of macaroni when I stumbled across this one. Who knew!? OK, back to my recipe...

This recipe originates with my family and is listed as a cooking lesson. Mima noted that is made a good party dish. This recipe became a favorite for HiHo to cook for her family. I ate this many many times as a child. I still have her hand written book mark on this page in the cook book. This is a recipe your kids will enjoy! I am keeping the recipe as it was written for my mother, therefore ingredients and proportions are not provided.




Process

1. To a pot of boiling water, add salt and pepper, thyme and a little olive oil.
   
2. Mix
3. Add shell macaroni.
4. Cook 20 minutes.
   
5. Put olive oil int he bottom of another pot.
   
6. Slice 3 onions into it, very fine, and let brown.
   
7. Add three tomatoes cut up, without seeds, but keeping skin on.
   
8. Cook slowly until reduced.
   
9. Add ground meat and heat.
   
10. Add grated cheese and 1/2 glass white wine.
    
11. Add more oil if too day.
    

Cumberland Sauce

This is a traditional Cumberland Sauce recipe. It is a fruit based sauce used on non-white meats such as beef, lamb, and venison. It is a ubiquitous British accompaniment and can be found in jars on supermarket shelves world wide. Mima noted that this was one of Daddy's (who we called Pops) favorite.





Ingredients
2 Tablespoons orange juice
grated rind of one orange
1 Tablespoon lemon juice
1/2 teaspoon ginger
1 Teaspoon prepared mustard
1/4 cup currant jelly

Process

1. In a saucepan over low to medium heat, add first five ingredients.
   
2. When it begins to simmer, add currant jelly.
   
3. Stir until all the jelly has melted.
   
4. Pour over warm meat (beef, lamb, venison etc.)
   

Chicken Tetrazini

Mima's made this recipe when we came to visit, serving us at that long green table with the round bamboo chairs in Stonington. The funny thing is, it's a bad memory because I loath mushrooms just like my sister Mush! Regardless, SP is a mushroom lover just like much of the rest of the world, so I should share this recipe in spite of my dislikes! :) Mima noted that this makes an excellent buffet dish too.

Ingredients
2 packages spaghetti, cooked
2 lbs mushrooms (boil and reserve 1/2 cup of the water)
2 chickens
2 cups heavy cream
1/2 cup flour
2 Tablespoons butter
I package Hollandaise sauce, made according to directions (Mima said that Kraft's mix is excellent!)
shredded cheddar cheese

Process

1. Boil 2 chickens and then cut meat off in small pieces.
   
2. In a sauce pan over medium heat, make a cream sauce using butter, flour, and cream.
   
3. Add the reserved mushroom water.
   
4. Add prepared Hollandaise sauce to the cream sauce.
5. Place chicken and mushrooms in a casserole dish.
   
6. Place spaghetti around edges.
   
7. Pour sauce over spaghetti.
   
8. Cover top with cheese and bake until brown.
   

Bombay Duck

This recipe is one of the more confusing to find a picture for because there is an ugly overly-large-lower-jawed fish known as the Bombay Duck. Again my lovely Wiki has helped me hone in on the true Bombay Duck. In this recipe, you will use 2 ducks that you would find at your local market or butcher shop. I know they can be hard to find so you may want to befriend your local hunter during duck season, and hence the picture I chose. Mima noted that Bombay Duck could be found at her local delicatessen in NYC, but I can not confirm that that is still the case.
Ingredients
2 ducks
water
curry powder
green pepper, chopped
peanuts, chopped
hard boiled egg, chopped
chutney (Major Greys?)

Process

1. Boil 2 ducks in large pot until tender.
   
2. Remove from water and boil.
   
3. Reserve the water the ducks were boiled in to make a curry sauce. There are many ways to do it, but that is the link I chose for now.
   
4. Reheat duck.
5. Serve on rice with chopped ingredients.
   
6. Cover in curry sauce and enjoy!
   

Queen's Toast

While this recipe is not about the Queen toasting diplomats I could not resist the opportunity to use that as the picture for this recipe. This recipe is a lunch or breakfast version of my favorite Welsh Rarebit. Yum! Enjoy with your most local honey please! Proportions are dependent on numbers of people. Serve one slice of bread per person. This recipe calls for you to remove the crusts from the bread. I would like to suggest that you take those crusts and put them outside for the birds to eat. I do that all the time with my bread heels that the kids don't like. In summer months, the squirrels will eat them too.

Ingredients
slices of bread
butter
Almonds, chopped
honey


Process

1. Remove the crusts from the bread.
2. Melt butter in large saucepan.
3. Saute bread in butter until toasted and remove from pan.
   
4. In double boiler, melt butter.
   
5. Add almonds and honey to heat.
   
6. Pour over toast slices and serve.
   
   

Rosemary Corn Bread

This is a favorite recipe of mine that I found in November 2003's Real Simple magazine. The use of yogurt and inclusion of whole kernel corn makes this recipe fabulous!
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=524254
Ingredients
2 8.5 ounce boxes corn bread mix
2 eggs slightly beaten
1 8-ounce container plain yogurt
2 7-ounce cans whole-kernel corn, drained
1 Tablespoon dried Rosemary leaves

Process

1. Heat oven to 400ºF.
   

2. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside.
   

3. Stir all the ingredients together.
   

4. Spoon the batter into the prepared pan.
   

5. Bake 25 minutes or just until golden. Remove to a wire rack to cool.
   

6. When cool, cut lengthwise into 3 strips and then crosswise into quarters. Cut each square into 2 triangles. (The corn bread can be made ahead to this point. Remove from pan, wrap in foil, and freeze for up to 3 months.)

7. To serve, thaw and reheat in the foil in a 325ºF oven for 10 minutes or until heated through.
   

   
   Yield: 24 servings

Thin Corn Bread

Ingredients
1 cup yellow corn meal
1/4 teaspoon salt
1 teaspoon sugar
butter, the size of an egg, melted (I don't know how to translate such an archaic direction )
1.5 cups boiling water

Process

1. Preheat oven to 350 degrees.
   
2. Mix ingredients together.
   
3. Beat well and spread thin on a baking sheet.
4. Bake 20 minutes or until done.
   

Warm Bacon Cheese Sourdough Dip!

I made this recipe tonight which I found on another blog I follow. YUMMY! I could not find a sourdough loaf, so I heated it in a casserole/baking dish and am serving it with cubes of bread and sliced peppers and carrots.
http://virtualdinnergroup.blogspot.com/2009/01/superbowl-recipes.html?showComment=1233190380000#c561187225111998145

WARM BACON CHEESE SOURDOUGH DIP

1 lg round loaf of sourdough bread

1 pkg cream cheese

1 1/2 c sour cream

2 cups shredded cheddar cheese

2-3 Tbsp Worcestershire sauce

3/4 lb bacon - cooked and crumbled

Process:

1. Cut out a circle in top of the bread and gut the middle to make a bowl. Save inside pieces for dipping.
2. In a mixing bowl beat cream ch, sour cream, cheddar cheese and Worcestershire sauce.
3. Mix in bacon.
   
4. Pour into bread bowl.
   
5. Wrap in tin foil and bake in over at 325 degrees for one hour until heated through.
   
6. Serve with extra bread or crackers.

While Wheat Hard Bread

In a prior post, I explained that Spry is the original Crisco. There are some pretty funny advertisements with Aunt Jenny. This one seemed pretty timeless to me.


Ingredients
3 and 3/4 cups while wheat flour
2 cups white flour
1 Tablespoon salt
1 Tablespoon sugar
1 Tablespoon Spry





Process

1. Mix flours
2. Work in Spry
3. Add sugar and salt.
4. Moisten with water for a stiff loaf, setting aside enough flour to roll out very thin.
   
5. Form into loaf and bake in a quick oven (350 degrees?) turning to brown evenly.
   
6. Break into pieces and keep in a box.
   

Baba's Pop Overs

I knew that SP was the man for me when he told me how much he likes making pop overs. We actually registered for two pop over racks when we were married! This recipe is clearly written before such a thing was invented, so if you don't have pop over trays, clearly you can improvise! Pop overs are quite fun and a nice switch from their close cousin Yorkshire Pudding, and they work well with any meal!

Ingredients
1 cup milk
1 cup flour
2 eggs
salt

Process

1. Preheat oven to 375 degrees (the recipe calls for a quick oven but I have not figured out a translation to that yet).
2. Combine ingredients and beat with egg beater until foaming.
3. Heat muffin pan with butter in cups until sizzling.
   
4. Fill cups half full.
5. Bake for 1/2 hour ("in quick oven").
   

Half the recipe will make 6 pop overs. If you divide the recipe still use 2 eggs. You can also use this recipe for Yorkshire Pudding, though Yorkshire does have some variations.

Potato Salad with Beets

Ingredients
4 cups cooked and cubed potatoes
3 cups beets, cleaned peeled and boiled/baked until soft
1/2 cup chopped pickle
1/2 cup chopped black olives
1/2 cup capers

dressing:
yolks of 6 eggs, hard boiled
salt
2 Tablespoons dry mustard
1 teaspoon black pepper
1 pint oil
vinegar to thin
1 Tablespoon onion juice


Process

1. Mix salad ingredients together in a large bowl.
2. Pour dressing over and toss together.
   
3. Serve on shredded lettuce.
   

Rice Pudding

Another recipe from Baba, my great grandmother!

Ingredients
4 Tablespoons rice
1 quart milk plus one pint
1 cup sugar

Process

1. Cook ingredients in a double boiler for four hours.
   
2. Put in casserole dish with one pint milk poured on top.
   
3. Brown under the broiler.
   
4. Serve cold with cream.
   

Crock Pot Stuffed Peppers

I have never before found a Martha recipe so simple to make. I just put it together and it is cooking, and I bet it will be yummy. It threw me off to put raw couscous into the peppers, but the way the recipe reads, I am trusting that it will soften up fine!

Martha's Greek Stuffed Peppers http://www.marthastewart.com/recipe/greek-stuffed-peppers

Ingredients

Serves 4

• 4 large bell peppers
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 cup crumbled feta (4 ounces)
• 1/2 cup couscous
• 4 scallions, white and green parts separated, thinly sliced
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Coarse salt and ground pepper
• Lemon wedges, for serving

Directions

1. Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
2. To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. Season with salt and pepper, and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
3. Sprinkle peppers with scallion greens; serve with lemon wedges.

Hint

To make in the oven: Preheat oven to 350 degrees. In step 2, use a 5-quart Dutch oven or oven proof pot with a tight-fitting lid; add 1 cup water. Cover; bake until peppers are tender, about 1 hour. Proceed with step 3.

Cheese Fondue

Ingredients
1 clove garlic -peeled and halved
1.5 cups dry white wine
1 Tablespoon cornstarch
2 teaspoons Kirsch
1/2 pound Emmentaler - grated
1/2 pound Gruyere - grated
* option: combine your grated cheeses and toss with a teaspoon of corn starch
1 baguette, cubed

Process

1. Rub inside of saucepan with garlic clove.
   
2. Add wine to saucepan and bring to a simmer over medium heat.
   
3. Stir cornstarch and Kirsch together in a small bowl.
4. Gradually add cheese to pot, stirring constantly in a zig-zag or figure 8 motion. (Do NOT stir in circles)
5. When melted, keeping care to not let it boil, add Kirsch mixture and continue stirring until creamy.
   
6. Bring to a simmer and continue stirring until thickened.
   
7. Pour into fondue server, following directions for your particular set, and serve by dipping into it with cubed baguette.
   

Veal Loaf

This is another Baba recipe, which Mima attested was, "Very Good!". Like many of these recipes, they are so old the process is archaic, but I like that aspect of this one so I am keeping it. It lets us know the way things used to be. For anyone who knows me well enough, I am not a proponenet of veal consumption, however I am a woman on a mission so this recipe is not to be omitted.

Ingredients
1 lb. veal
1 lb. salt pork
1 lb. beef (round)
1 cup bread crumbs from center of loaf
3 eggs
1 cup water in pan
salt & pepper
celery salt
1 onion, chopped

Process

1. Preheat oven 350 degrees.
2. Have beef and veal ground together.
   
3. Mold with hands, putting pork top and bottom.
4. Season with S & P, and celery salt.
   
5. Place chopped onion in pan with water.
6. Bake as a roast and baste while in oven.
   

Baked Halibut

This recipe is credited to Samuel S. Sewall, my umpteenth great grandfather and the judge of the Salem witch trials.

Ingredients
Piece of Halibut
flour
salt pork
onions
bacon

Process

1. Preheat oven to 300 degrees.
   
2. Cook a piece of halibut with the skin on.
   
3. Dust with flour
4. Fry 1/4 pound of salt pork (fat) in a pan until grease is all out.
   
5. Add finely chopped onions, then fish, and baste thuroughly.
   
6. Bake slowly in the oven.
   
7. Serve with bacon slices.
   

Smelts in Oil

Ingredients
12 smelts
salt
pepper
1 large onion
3 sprigs parsley
butter
breadcrumbs
olive oil

Process

1. Preheat oven 325 degrees.
2. Remove backbones from smelts, leaving on heads and tails.
   
3. Season with salt and pepper.
   
4. Chop, to a pulp, a large onion with 3 sprigs parsley.
   
5. In a saucepan melt 2 or 3 tablespoons butter and cook the onion parsley pulp in it.
   
6. Season with S & P and add some breadcrumbs.
   
7. Remove from stove and stuff smelts with this mixture.
   
8. Place smelts in backing dish, on their backs, side by side.
   
9. Pour olive oil over all until dish is half full.
   
10. Bake for 20 minute.