Potatoes and Onions

It was a moment of  pure desire for a potato.  I didn’t care if it was boiled, baked or fried.  I wanted potato.  I followed my inner guide, cooked this up and had my potato.

Potatoes and Onions

3 medium potatoes, sliced thin (almost as thin as for potato chips)

1 large onion, sliced thin

spray olive oil

chopped parsley

salt and pepper to taste

Preheat oven to 400 degrees F.

Spray a baking pan with olive oil.

Layer potatoes and onions in baking pan.

Spray the top later with additional oil.

Bake at 400 degrees fro 20-30 minutes, until it is golden brown.

Sprinkle with salt and pepper to taste and chopped parsley.

 

Garlicky Bok Choy on Tomato

Before, you tell me how clever, I am and pat me on the back……..   Before you throw out all those praises for my creation……. Before there are accolades for this special dish and before you run  to emulate me, I must share that this was all unintentional and just seemed to happen.  Happenstance! 

I am not really familiar with bok choy.  I have used it in recipes once or maybe even twice but that is about it.  I wasn’t sure if you could eat the leaves and stalk and ended up throwing out the leaves, when I didn’t have to.

Bok Choy hails from China and you will find it in stir fries, soups and main dishes.  It is a healthy vegetable with lots of Vitamins and few calories.  It is from the cabbage family but it doesn’t have the strong taste of the green cabbage, we use.  The stalk is very much like celery but I like it better than celery.

Tonight, after some checking, I decided to cook it in soup with garlic.  This is one of the easy recipes that is rewarding.  Basically, you cook the garlic in margarine or butter for a minute, add soup and bok choy.  Cook for another 6 – 8 minutes until soups disappears.  Plop it on a tomato slice or half a tomato and serve.  You could heat the tomato for a minute if you would like.  You could mix a little Parmesan in with the bok choy.  I imagine, as I cook with it more, I will discover some of its secrets.

Since my husband doesn’t eat garlic, I made enough for one person.

Garlicky Bok Choy on Tomato

Ingredients

1  baby bok choy

1 tablespoons minced garlic

1/2 tablespoon margarine 

1/4 to 1/2 cup organic vegetable broth

1 tomato slice

salt and pepper to taste (I didn’t use either.)

Procedure

In a small skillet, melt margarine.

While it is cooking, dice bok choy and slice tomato.

Add garlic to margarine and cook for 1 minute.  Add bok choy and cook for another 6-8 minutes until soup is absorbed.

Put tomato slice on a plate. Cover with bok choy mixture.  Add salt and pepper, if you choose.

I wonder if this could be used as an appetizer.  Maybe with a little feta or some sliced mushrooms…….  On a piece of fish….

This is linked to  Hearth and Soul Hop     Slightly Indulgent Tuesday      Traditional Tuesdays,       Fat Tuesday    Tuesday Talent Show at Chef in Training       Naptime Creations Tasty Tuesday Link Party     Tuesday To Do List   Real Food Wednesday        Success U-Wednesday Link-up                Whatcha Whipped Up           Made from Scratch Monday        This Week’s cravings at Veggie Converter

Ignorance at Work – Cauliflower with Fennel and Red Pepper

Fennel

Fennel (Photo credit: Satrina0)

There was a recipe for a broccoli dish, several years ago, in Bon Appetit, served with fennel.  Fennel is the secret word.  I picked up some, in the supermarket, and wasn’t even sure, it was fennel.  I had to find a You Tube video on “how to cut fennel”, to discover that I picked up the right green.  I have never cooked with fennel, as I am sure, you now realize and this was to be a new experience.

I had no idea what to do with fennel but I wasn’t worried until I searched for something, we would enjoy, and could not find it.  Then, I discovered the old recipe from Bon Appetit.  Of course, I had cauliflower, not broccoli.  Powers of deduction told me the recipe, with some changes would work for other vegetables and I made it with the cauliflower.

Working with a new ingredient, slows me down, not knowing what is supposed to happen.  Fortunately, the video had demonstrated how to cut fennel, slice it and dice it.  I was safe on that count.

Cauliflower with Fennel and Red Bell Pepper

 Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 shallots, chopped
  • 1 fresh fennel bulb (about 1 pound), halved lengthwise, thinly sliced crosswise
  • 1 large red bell pepper, cut into long strips
  •  3 cups cauliflower
  • 1 /2 teaspoon basil
  • 1/2 teaspoon thyme
  • 1 teaspoon cut fresh oregano
  • 1 cup organic vegetable broth

Preparation

Heat 2 tablespoons oil in heavy large skillet over medium heat. 

Add shallots and sauté until golden, about 3 minutes.

Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes.

Add cauliflower.

Stir in seasoning.

Cover with vegetable broth.

Stir and cook on low for 8 minutes.

This is linked to Fabulous Fridays

See Ya in the Gumbo     Seasonal Inspiration    Muffin Monday   Yummy  Inspirations Breakfast     My Meatless Monday                  Mop it Up Mondays    Breakfast Ideas Monday   Mix it up Monday     Mealtime Monday Recipe Link            Melt in Your Mouth Mondays      Mangia Mondays      On the Menu Monday         Made from Scratch Monday

How To Rush A Meal

The decision was made – salmon would be for dinner.  We love salmon and I wanted to make a side that we care about as much.  That meant pasta or potatoes and the latter won out.  I had the desire for comfort food and that meant potatoes and cheese.  There is something about noodles or potatoes that fills me up emotionally.

When I opened the refrigerator to get the cheese, I saw a little fresh cauliflower left, less than two cups.  That is when the recipe took a turn, for the better, in my opinion.  That is also when the alarms went off …….roaring symbols in the background.  I had about twenty minutes to get dinner on the table and ten minutes prep and probably an hour bake time.  Not going to happen……

You might ask why I had to get dinner on the table in twenty minutes.  Hubby and I have a humorous Q and A.  He calls, when he is on his way home and I ask him, when he will be home.  He gives me an exact time, like 5:23 or 7:16,  My goal becomes getting the meal done by that time.  I usually don’t but I give it the college try.

I am not being totally honest.  When I get home from work or home from shopping, I check my email and the blog.  You are bloggers.  You know how time flies when you are doing these.  It repeats itself, daily…..good intentions and bad timing.  When, I finally get into the kitchen, if I haven’t prepped, in the morning, I move very quickly.

Tonight, it mean cutting potatoes to be close to hash browns, chopping onions, shredding cheese, measuring and solving problems.  Here is my recipe and I will share how I cut down the time, not to 20 minutes but to something more reasonable than 60.

Creamy Cauliflower Potato Bake

4 medium potatoes (I had Idaho), sliced with a mandolin

2 cups cauliflower, broken into little pieces

salt and black pepper to taste

1 onion, chopped

1 cup vegetable broth, more if needed

1 cup light sour cream

2 cups Mexican cheese or cheese of choice

1/4 cup fresh chives or 2 teaspoon dried chives

1 – 2 cups crumbs (taco, corn chips, bread, cracker – your choice)  I used tortilla chips

Procedure

Preheat oven to 400 degrees F.

Spray a casserole or baking pan with olive oil.

Layer chopped onions on the bottom of pan.

Place paper thin potato slices (the mandolin took no time to make this happen) on top of the onions.

Cover with sour cream and mix everything slightly.

Cover with half of the cheese and again mix slightly.

Pour cauliflower pieces on top and once again mix gently.

Add remaining cheese and give it a slight mix.

Finally, cover with crumbs and spray olive oil on top of crumbs.

Now the way, I made this happen.

Put the casserole or baking dish into a microwave for about 10 minutes, depending on the power of your microwave.

It will be very hot when you remove it so please  take care.  Place it in the 400 degree oven.  Bake, starting to check at 10 minutes.  The top will turn a golden brown when it is done or should be done.  If the potatoes are not cooked through, microwave for another few minutes.

I did not care if the cauliflower cooked through.  I like it crisp and it gives a little crunch to the dish.

This was delicious and went well with the salmon and a tossed salad.

This is linked to  Frugal Food Thursdays       Recipe of the Week – Anything Goes     See Ya in the Gumbo     Seasonal Inspiration    Muffin Monday   Yummy  Inspirations Breakfast     My Meatless Monday  Mop it Up Mondays    Breakfast Ideas Monday   Mix it up Monday     Mealtime Monday Recipe Link  Melt in Your Mouth Mondays      Mangia Mondays      On the Menu Monday

Noodles and Cabbage

I hope, I have not already posted a noodles and cabbage recipe.  I love it and make it often.  I made it for the holiday.  I think, this is based on a Hungarian recipe.  I remember it, from my childhood.  My mother made this and it was one of her more festive dishes.  She was a plain cook, meat and potatoes and always a green vegetable.  When I was a child, we ate our green vegetables plain and Mom did not try to disguise them.  For some reason, we understood, we eat the food, put in front of us.  This was a special dish for us and I have fond memories of it.

Despite my love for this, I did add some broccoli slaw and added a new dimension to the dish.

Noodles and Cabbage

Ingredients

1 1/2 cup broccoli slaw (carrots included)

1 16 ounce bag shredded white or green cabbage

1 1/2 cups gluten-free brown rice spaghetti

1 large onion, diced

1 tablespoon black pepper

1/4 cup brown sugar

2 tablespoons olive oil


Directions:

Heat olive oil in pan over med high heat.

Saute onions till golden brown, 5-10 minutes.

Add cabbage and cook till soft, 10 minutes.  Stir occasionally.

Add broccoli slaw and cook for another 5 minutes.

Mix in noodles .

Season with black pepper and if you use salt, add to taste.

Cook 2 minutes or until heated through.

Cheap Recipes and Money-Saving Tips

This is linked to Friday Food

Indian-Spiced Cauliflower

My desire to make this dish came from the beautiful cauliflower florets, I purchased, and couldn’t wait to use.  They were large and white and beautiful.  This recipe also called for eggplant but I skipped this so I could build on the cauliflower.  I like Indian flavors and the cauliflower is pretty tame and I figured would spotlight the flavoring.

Indian-Spiced  Cauliflower Stew

adapted  EatingWell:  September/October 2007, EatingWell for a Healthy Heart Cookbook (2008)

6 servings, about 1 1/3 cups each 

Ingredients

  • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon dry mustard
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1/4 teaspoon minced garlic
  • 1 teaspoon finely grated fresh ginger
  • 3 cups cauliflower florets
  • 1 large tomato, diced with seeds and juice
  • 1 15-ounce can chickpeas, rinsed
  • 1/2 cup water

Preparation

Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.

Stir in cauliflower, tomatoes, chickpeas, water and the reserved spices.

Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.

This is linked to You’re Gonna Love It Tuesday
Cheap Recipes and Money-Saving Tips  Friday Food   What’s Cooking Love

Fruit and Veggie Muffins


I have done little baking here and I must add some recipes.  I made these wonderful muffins, using my food processor to do the chopping, making this an easy recipe to achieve.  I debated making mini muffins because they are so cute  but there is so much goodness in these, I decided on the full size.  

Pears and carrots may sound odd together but they are not.  They went together like peanut butter and jelly and were much more delicious.

Making muffins always presents a problem for me.  There are so many muffins, I want to make, with a multitude of combinations of ingredients.  When, I decide to make one, I can’t make a decision.  I really wanted to make a cheesy muffin and owe myself that opportunity.

Fruit and Veggie Muffins  (adapted from Recipe for Living)

Ingredients

  • 2 cups. shredded cored, peeled pears
  • 1-1/3 cups sugar
  • 1 cup chopped cranberries  (the food processor did not do a great job chopping these but it makes no difference)
  • 1 cup shredded carrots
  • 1 cup chopped walnuts
  • 2-1/2 cups gluten-free flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 large eggs, beaten, at room temperature
  • 1/2 cup Canola oil

Method:

 Preheat oven to 375 degrees.

Line muffin cups with paper liners.

In a large bowl, mix pears, cranberries, carrots, and nuts  Stir gently to combine.

Sift dry ingredients.  Add to sugar mixture and stir well.

Stir in eggs and oil and mix gently but thoroughly.

Divide batter evenly among muffin cups. Bake 25 to 30 minutes. Cool 5 minutes; remove to wire rack.

 Makes 12 large muffins.

This is linked to Hearth and Soul with Alea    Slightly Indulgent Tuesdays with Amy

Spinach, Mango and Strawberry Salad

Spinach, Mango and Strawberry Salad

Ingredients

1/4 cup blanched slivered almonds

1/8 cup white wine vinegar

1 tablespoons balsamic vinegar

1 tablespoons olive oil

1 teaspoons dry mustard

1 teaspoon brown sugar

1/8 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon tarragon
2 cups baby spinach, rinsed, dried and torn into small pieces
3 strawberries sliced
1/2 mango – peeled, seeded and cubed                                                                                              

Directions:

Preheat oven to 375 degrees F.

Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.

In a small bowl, mix white wine vinegar,  balsamic vinegar, brown sugar, olive oil, dry mustard, tarragon, salt, and pepper.

In a medium bowl, toss the  vinegar mixture with the spinach, strawberries and mangos. Top with the toasted almonds.

This is linked to Allergy Free Wednesday      Real Food Wednesday    Cast Party Wednesdays           Pennywise Platter                     Made from Scratch Mondays        Scrumptious Sunday            Passionately Artistic               Hearth and Soul

 See Ya in the Gumbo

Full Plate Thursday 

Fit and Fabulous Friday

Tomato Vegetable Casserole

This is my disappearing recipe.  I copied it, into the blog and was about to alter the recipe to what I had actually done but decided to get my photos first.  I still am not sure why but I could not find them.  I went through pages of photos and still no photos for this recipe.  I finally gave up and saved this as a draft and promptly forgot about it.

Today, when I was about to blog another recipe, I found the draft and decided to take another look.  Lo and behold, the photos jumped out at me, almost immediately.  Have you had days like this?

Tomato Vegetable Casserole     Recipe courtesy Giada De Laurentiis  (adapted)     6 servings

Ingredients
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1/2 red bell pepper, seeded and cut into 1/2-inch pieces
1 carrots, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil
1 small red onion, thinly sliced into rings
1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
1 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/4 cup grated Parmesan
2 tablespoons taco chip crumbs
Directions
Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 1  tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and  crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with 1 tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. 

CookbookSundays    Cast Party Wednesdays      Pennywise Platter   Seasonal Event

Vegetables Are Fun

I did not write, “Vegetables are fun to eat.”  I wrote that they are fun and since I learned how to make pretty objects, out of them, they have become even more fun.  Here is a plate of my latest.

I added these to different salads and made frames from them.  Some of the pieces are very long, others are short.  The carrots are more likely to be in small pieces while the onions could be a few feet.  This is pure fun.

Here is my dramatic rendition of this plate, followed by a more extreme one.  Just silly fun.

This is linked to Inspire Me Monday       Katherine Martinelli       Real Food Wednesdays