Wednesday, July 30, 2014

Soft Poached Eggs with Sweet Potato Hash Browns - Donna Hay


Margaret of Tea and Scones chose Soft Poached Eggs with Sweet Potato Hash Browns. I broke this down in my head and realized, there were two items, I did not have. One was asparagus which hubby does not eat and the other was sour cream for the topping. What was left was an easy recipe sweet potato cakes with a soft boiled egg on top. Actually, I cooked mine longer so it would not be soft boiled which is not our favorite. I, also served a few plain and ended up planning to make them for a side dish, for the holiday.

When I make them again, I plan to bake them, rather than fry them. Mine were not cooking in the middle so I put them in the oven while the egg cooked. The few minutes there finished the perfectly. I would like to see how they come out, only baked, missing the browning and crisping of the fry. I think, it will still be good.

Thanks to Margaret for a good choice.

Tuesday, July 29, 2014

Corn Cakes - Donna Hay



I am impressed at the number of books, Donna Hay, has written. I have been reading two of her books with great pleasure.  I have been putting stickies on the recipes I like and I found a number that sound like something for our table.

For my first recipe (not my first Donna Hay recipe), I chose a simple corn cake from Modern Classic, Book 1. The book has many photos and they are plated nicely and feel comfortable. Some books beautify their dishes and the surrounding area so, it feels like it doesn't belong in my house. Her food is often on a plain white background and stands out beautifully, simple in design.

I was interested in these corn cakes because they have Cheddar cheese in them. I usually make mine without any dairy products. It also has bacon which I can't use because I am kosher. I substituted some olive oil to cook the corn cakes in.

I did not like, the set-up of the recipe, since the flour and baking powder were separated by several ingredients and I ended up, missing it completely.

Corn Cakes (adapted)


Ingredients:

1 /2 cups corn
1 small onion, diced
1 cup gluten-free flour
1 teaspoon baking powder
2 eggs
1/2 cup low fat milk
1 cup grated Cheddar
1 teaspoon parsley
pinch of sea salt
olive oil, as you need it

Method:

If using frozen corn, microwave for 2 minutes on high.

In a medium skillet, heat 1 tablespoon of olive oil and fry onions for 5 minutes.

Mix flour, baking powder, eggs, milk, cheese, salt and parsley in a bowl.

Process corn slightly. The recipe called for everything going through a food processor but I could see no reason. I wanted chunky corn so even that was processed for a very short while (30 seconds at the most.)

Add onions to the flour mixture and rough cut corn. Give it another stir.

Using an ice cream scoop, drop into hot skillet with additional olive oil. The recipe said to cook 3 minutes on each side but mine cooked more quickly.

Drain, keep warm and serve when all cakes are cooked.


Monday, July 28, 2014

Quinoa Salmon "Meatballs"


I was at my granddaughter's about a week ago and she served what looked like spaghetti and meatballs but they were not meat at all.  They were salmon and quinoa.  I loved them but never got to ask for the recipe although, I certainly intended to.

This was a birthday party for my great grandson who is turning one.  I can assure you that the star of the show and not the food, as good as the food was.  My husband took pictures and I am going to see if they are any good.  There were other unusual dishes served.

The star was the one year old who probably did not understand the purpose of the party but as my granddaughter said, there are photos to prove he had the party.  He had fun with cousins, aunts and uncles and his great grandparents. We  had fun with everyone.

I was looking at posts in Kitchen Belleicious which always has dishes, I want to eat.  Take a look for yourself.  What did she have but quinoa-salmon meatballs?  I have no idea it this is the same recipe as my granddaughter's but who cares.  Both were delicious.

Quinoa Salmon Meatballs  (adapted from Kitchen Belleicious)

Ingredients:

1 1/2 cup cooked salmon, shredded
1 1/2 cup cooked quinoa
1 teaspoon minced garlic
2 eggs, lightly beaten
5 tablespoons dijon mustard
14 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried dill
1 tablespoon peach/mango salsa
1/2 cup parmesan cheese, grated
1 tablespoon basil, roughly chopped
1 tablespoon parsley, roughly chopped

I poached the salmon in a skillet on the stove.

Method:

Preheat the oven to 400° and grease a large baking dish with olive oil.

 In a large bowl, mix all of the ingredients, leaving the eggs and herbs for last. 

Form the mixture into twenty four 1-inch meatballs. 

Place the meatballs in the baking dish, cover with foil and roast for 25 minutes.

Remove the foil and roast for another 5-7 minutes until slightly golden brown.

For the sauce, go over to Kitchen Belleicious.

I served these plain with spinach and baked sweet potato fries.

I would make these as patties, next time, and serve them like burgers.

Linked to:    Melt in Your Mouth Mondays       Mix it up Mondays      Clever Chicks Blog Hop     See Ya at the Gumbo      Treasure Box Tuesday     Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table     Fat Tuesday   Hearth and Soul Hop     Gluten Free & DIY Tuesdays     Simple Supper Tuesday      Waste Not Want Not Wednesdays   Wednesdays Whatsits   Fresh Foods Wednesdays       What's Cooking Wednesday     Wonderfully Creative Wednesdays            Allergy Free Wednesday  Gluten-Free Wednesday     Cast Party Wednesdays

Dairy Week





For Jews, this week is the saddest week of the year.  It is a week of mourning and one way do this is not to have any meat meals.  We have either dairy or what is called pareve (not meat and not dairy such as a vegetable soup or fish).  As I schedule, that is what I have to make my decisions on.

Check out Menu Plan Monday for many weekly menus.

Sunday - dinner at my son and daughter-in-law's.

Monday - Salmon Quinoa Meatballs - Spinach - Baked Sweet Potato Fries


Tuesday - Soft Poached Eggs with Sweet Potato Hash Browns 


Wednesday - Lemon and Dill Smoked Salmon Pasta 

Thursday - Eggplant Parmesan

Friday night and Saturday lunch is the Sabbath and we do have meat.  We do not mourn on the Sabbath.

Friday - Grilled Chicken Cutlets, Fried Rice, Broccoli Kugel

Saturday - lunch is Chulent

Sunday, July 27, 2014

Tomato and Garlic Stew with Salmon - Donna Hay


This is another recipe brought over from My Sweet and Savory.

This is when a kosher site runs into difficulties. This recipe was meant to be made with shrimp and we don't eat shell fish. Salmon may be a poor substitute but it was good. I found this to be an easy recipe which went quickly as I find most of Donna's recipes. I am going to share my recipe which of course, will be different from the other participants.

Ingredients;

Recipes:


1 tablespoon olive oil
1 large onion, sliced
1 clove garlic, chopped (more was called for in original recipe)
1 can diced tomatoes
1 cup white wine
1 cup vegetable broth
2 salmon fillet
2 tablespoons parsley
black pepper

Method:

Heat a large skillet over medium heat and add oil, onions and garlic. Cook, stirring occasionally for about 8 minutes until onion are soft and golden.

Add tomatoes, wine and broth. Simmer for 10 minutes until slightly thickened.

Add salmon and cook for 5 minutes on each side or until cooked through.

Add parsley and pepper and serve. I served it with a spinach salad and a savory bread.

Eat and Enjoy.


Linked to: Making Mondays       Real Food recipe Round Up      Melt in Your Mouth Mondays       Mix it up Mondays      Clever Chicks Blog Hop     See Ya at the Gumbo
Treasure Box Tuesday     Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table   Fat Tuesday   Hearth and Soul Hop     Gluten Free & DIY Tuesdays     Simple Supper Tuesday  Wednesdays Whatsits   Fresh Foods Wednesdays       What's Cooking Wednesday     Wonderfully Creative Wednesdays            Allergy Free Wednesday  Gluten-Free Wednesday

Saturday, July 26, 2014

Indian Spiced Meatloaf

Mostly, we have chicken for Friday night dinner but on occasion, hubby asks for a meat loaf.  That is what happened, this week.  I am a fan of Indian spiced foods so I looked for a recipe, combining the two, the Indian spices and the meatloaf.

Fine Cooking had the answer.  I made so much more than we need, we are eating for a dinner during the week.

Indian Spiced MeatLoaf



1 tablespoon olive oil
1 medium onion, chopped
1/2 cup small-diced red bell pepper
1/2 cup small-diced carrots (I use my mini food processor)
2 cups gluten-free bread crumbs
1 cup Rice Milk
1 pound. ground beef
1 pound ground turkey
2 large eggs
1/4 cup chopped fresh parsley
2 teaspoons. peeled and finely grated fresh ginger
2 teaspoons garam masala
1 tablespoon Worcestershire sauce
freshly ground black pepper to taste
2 tablespoons honey

Heat oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers and carrots, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. 


Transfer to a large bowl and let cool until about room temperature.



In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. 

Lightly squeeze a handfuls of bread, one at a time to remove some of the milk. 

Finely chop and add to the bowl with the vegetable mixture.



Position a rack in the center of the oven and heat the oven to 375°F.


Add the beef, turkey and eggs to the vegetable mixture. 

Scatter the parsley, ginger, and garam masala over the meat, and then sprinkle with the Worcestershire, and black pepper. 

Use your hands to gently mix all the ingredients until just combined. 



Line a 9x13-inch baking pan with parchment. 

Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch block. 

Spread the honey over the top and lightly down the sides of the meatloaf to glaze it.



Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.


Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Friday, July 25, 2014

Pasta with Broccoli Sauce

Sometimes, I look at my cookbooks and sigh.  I have, obviously, bought or been given more than I can make good use of.  It is a good problem to have, I admit, but it challenges me.  Either a multitude of books look inviting or none of them do.  Rarely, does one jump off the shelf and say, "pick me."

Automatically, I keep my Donna Hay books separate from the others since I use them weekly. Ina gets pulled out, at least monthly. My kosher cookbooks are popular in terms of usage and solid recipes. 


There are those, I love to read l like novels, such as those by Nigella.  She has such a quirky way of describing food and methods.

There are, what I call my miscellaneous cookbooks such as the one, I used for this recipe, Not Your Mother's Weeknight Cooking. There is a series of these Not Your Mother's ........ cookbooks and I have two of them. One came free when I bought the other. I didn't expect much from them but both turned out to be filled with good cooking.

The description of this book by Beth Hensperger is "Quick and Easy Wholesome Homemade Dinners" and it is an apt descriptor. The book is divided into categories such as Healthy and Delicious, Supper Specials, The Soup Kitchen, Dinnertime Classics and Supper Out of Hand. There are additional chapters and all have the same appeal, good home cooking.

I looked in the index for mushrooms and found about 13 recipes. Considering, there are around three hundred pages with usually a recipe on 2 pages, that is a good representative number. A recipe will probably be found, if you want to use mushrooms. Lots of dairy, fish, meat, poultry, salads, and on and on. I can see this becoming a staple in my kitchen.

I selected this pasta with broccoli sauce for a few reasons. I assumed, it was an easy recipe. I had all the ingredients in the house. We love broccoli and a sauce made with it had to be good and it had cheese.

It was a little more difficult than I had expected because it called for a food processor and I only had my mini processor, the one that comes with the immersion blender. I had to use it for three different batches which is tedious. Granted, with a regular food processor, this would not be at all difficult.

This turns out to be a filling recipe that I wanted to serve with salmon cutlets and sliced tomatoes, baked with Parmesan.

Pasta with Broccoli Sauce
(adapted from Not Your Mother's Weeknight Cooking)

Ingredients:

3 cups  broccoli, cut into small pieces
1/4 cup fresh parsley
1/2 cup vegetable broth
olive oil
1 medium onion, chopped
salt and fresh black pepper, to taste
1 teaspoon lemon juice
1/2 cup heavy cream or plain yogurt
1 box gluten-free macaroni of any shape, cooked according to package directions
3/4 cup Cheddar Cheese (or more according to taste)
Method:

Microwave broccoli for 2 minutes in water.

In food processor, place broccoli, olive oil and broth. I used 1 tablespoon of the olive oil but the recipe called for 1/4 cup plus 2 tablespoons. It probably would have blended more smoothly with the oil but I try to use as little as possible.

In a skillet, cook onion in a little olive oil until translucent (3 - 5 minutes).

Add onion in the food processor and pulse a few times. There will still be lumps.

Heat the processed broccoli and then whisk in cream. (I have cream in the house, maybe twice a year which is why I made this recipe. I forgot to mention that, on the top of the post, when mentioning the other reasons.

Ladle sauce over pasta and top with Cheddar. If you want the cheese to melt, pop into microwave or oven.

Eat and enjoy.


Linked to:   Making Mondays       Real Food recipe Round Up      See Ya in the Gumbo
Treasure Box Tuesday     Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table     Fat Tuesday   Hearth and Soul Hop     Gluten Free & DIY Tuesdays     Simple Supper Tuesday

Thursday, July 24, 2014

Easy Apple Tart - Donna Hay

This is an easy recipe, which I have found all the Donna Hay recipes, so far to be.  This is good because I have little time and I enjoy cooking with a group.  It helps me to see what others have done with their recipes or how they turned out.  
After, I finished this recipe, I found someone who made this in muffin cups instead of flat which the recipe called for.  It was a prettier presentation and could be held in the hand although, it might be greasy to hold.

This uses puff pastry which is the trick to get to easy.  I would guess that slicing the apple is the most time intensive step and you know how easy it is to slice an apple.  Mine baked for 12 minutes so even the baking does not waste time.  I cleaned my kitchen while waiting.

I overdid the cinnamon because we love it. I found it was worth it when I took my first bite.

The Weekend Social

My Failure - My Success


This week, WWDH made Yorkshire puddings.  This recipe can be found in of Modern Classics I on page 120.  I was excited about making these because this would be something new for me.  Unfortunately, I ended up with flat burnt hockey pucks.  I don't know if it was because of the gluten-free flour or the use of oil in place of lard.  All I know is that they went straight into the garbage.



Fortunately, I only made 6 of these so I had batter left and I decided to use it on eggplant, mushrooms and onions.  It worked beautifully for all three but particularly for the eggplant.  

Ingredients:

1 egg
5 ounces of milk
1/2 cup gluten-free flour
pinch of salt
olive oil
----
1/2 cup salsa
1 few tablespoons Parmesan

Method:

Heat oven to 375 degrees.

Mix all ingredients except oil together.

Heat oil in large skillet.  I used an electric skillet.

Peel and slice eggplant, about one half of an inch thick.

Dip slices into flour-egg mixture and make sure it is completely coated.

Put pieces into oil and quickly fry each side so that batter sticks.  Drain and place in a baking pan.

Place in oven and bake for 20 - 25 minutes until eggplant is cooked through.

Serve with salsa and Parmesan cheese.




I did the same with the onions and mushrooms after slicing them.  I quickly fried them and added them to the baking pan with the eggplant.  This made a delicious meal.

Linked to: Full Plate Thursday     Gluten-Free Fridays      The Weekend Social     Foodie Friday      Real Food recipe Round Up

Wednesday, July 23, 2014

Nutty Corn Bread Stuffing





The recipe was adapted from Cooks.com. The idea of adding nuts to the stuffing appealed to me. 


Nutty Cornbread Stuffing


Ingredients:

a recipe of your own favorite cornbread

1/2 pound sausage (mild)

2 cups chopped celery

2 cups chopped onion

1 cup chopped green pepper

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 c. toasted chopped walnuts (opt.)

1/3 cup. chopped parsley

2 eggs, slightly beaten

1/2 teaspoon dried sage

1 1/2 cups vegetarian broth (I added some later - it was drier than I would have like it.)


Method:

Bake cornbread and cool.

Saute sausage until browned. Lift out with slotted spoon.

Save drippings in skillet .

Chop all vegetables. Saute in sausage drippings until tender crisp.

Crumble cornbread into large bowl. Thoroughly combine with sage, thyme and pepper. Add cooked sausage and vegetables. Gradually add broth and eggs, tossing lightly with fork.


Bake at 350 degrees for 30 - 40 minutes.


Linked to:  Full Plate Thursday     Gluten-Free Fridays      The Weekend Social     Foodie Friday