Sunday, September 30, 2012

Lox Latkes


I am a Brooklyn gal.  My middle name is Lox.  Lox is smoked salmon and I think, it is wonderful.  I know, most people eat lox in a bagel, maybe with cream cheese.  I do that too.  I also use lox in soups, salads, eggs and with vegetables.  When I came across this recipe, it had my name on it, Lox.  So, as Lox, I changed the recipe to add the smoked salmon to the egg mixture rather than on top of it.

Latkes with Lox - Taste of Home (adapted)

Ingredients

  • 2 cups finely chopped scallions

  • 1/4 cup brown rice flour mixture or AP flour

  • 1/2 teaspoon coarsely ground pepper

  • 4 eggs, lightly beaten

  • 4 pounds russet potatoes, peeled and shredded

  • 1/4 cup olive oil

  • 4 ounces lox

    olive oil

Directions

In a large bowl, combine the first five ingredients. 

Stir in eggs until blended. 

Add potatoes and lox; toss to coat.

Heat 1 tablespoons oil in a large nonstick skillet over medium heat.

Drop batter by 1/4 cupfuls into oil; press lightly to flatten.

Fry in batches until golden brown on both sides, using remaining oil as needed.

Drain on paper towels.  

Top with sour cream and chives if desired. Yield: 3 dozen.

Saturday, September 29, 2012

Broccoli Quiche with Potato Crust



I found the most wonderful recipe on allrecipes.com a quiche with a mashed potato crust. Instead of struggling with gluten-free crusts for savory dishes, this potato crust saves time and effort and is a delicious addition. I have never enjoyed making pie crusts. They intimidate me.

My approach to making regular crusts is to repeat the mantra, "I can do it," as long as I feel I have to. I get my ingredients to set up, as I mutter, "I can do it." That phrase gets me through a decent crust but if I don't have to make them, I am happier.

This potato crust took little effort and no fear. Made for a much happier me. I served this with a green salad and a little garlic vinegar and it was perfect to go with the quiche.

 

Mashed Potato Crust Filled with Broccoli and Cheese

Ingredients:


3 large potatoes, peeled and cut into chunks
2 cups chopped frozen broccoli, thawed or fresh broccoli, chopped
1/4 cup milk
1/4 teaspoon salt
olive oil cooking spray
1 red onion, chopped
1 cup Gouda. chopped
1 cup Muenster, diced
3 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Method:

Preheat oven to 350 degrees F.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

Meanwhile,cook frozen broccoli in microwave, on high for 2 minutes.

Mash the potatoes with milk and salt. I, often put the potatoes through a ricer for a faster mashed potato.

Spray an 8 inch round pan with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
Arrange onions, broccoli and cheese in the potato crust.

Whisk together the eggs, milk, salt, pepper. Pour over broccoli and cheese.

Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving. Delicious!

Eat and enjoy.

Linked to Pennywise Platter   

Friday, September 28, 2012

Lemon Salmon with Mango


It has become a good habit of ours to pick up mangoes from Costco, almost every time, we visit.  I know little about the fruit but there must be different varieties since our last batch, looked and tasted different.  It did have good flavor in common with the other varieties.  

I can't understand how my younger daughter does not like mangoes but then, she doesn't like salmon, either.  She is smart enough to like chocolate.

Mangoes means, plenty of dishes with mangoes. Fortunately, we both love mangoes.  I simply incorporate them in most of the dishes, I make after we get our bundle.  They add such a nice flavor to any dish.


Quick, Easy, Delicious 
Lemon Salmon Mango Platter

Ingredients:


1 pound salmon fillets
1 lemon (squeeze out juice)
1 teaspoon Mediterranean seasoning
1 mango

Method:


Spray baking pan with cooking oil (olive) and heat pan.


Season both sides of the salmon.  

Squeeze lemon on salmon and cook for 4 minutes on each side or until done to your satisfaction. (I like mine cooked longer because I get a bit stressed, not knowing if fish and poultry are not cooked through for health reasons.)


Cut up mangoes in small chunks and add them to the fish. Squeeze additional fresh lemon juice on salmon.


Eat and enjoy.

Thursday, September 27, 2012

Apple Almond Brown Rice

 
I have been making apple rice dishes for eons and we love them all.  Recently, I tried a new recipe which we ended up preferring to any from the past.  For me, apples make any dish better.

I find that rice is an excellent base to show off other food. 

  •  Add some vegetables or fruits and you have a new dish, one that is probably a success.
  •  Mix in a juice or a sauce and it is apt to work. 
  •  Brown some onions and mushrooms and with a few changes, you will have fried rice. 
  • Boil it. Bake it. Fry it. Rice is good and versatile.
  • Make a pudding and you have a sweet treat.
Do you have a favorite rice recipe? Please leave a comment, sharing it with us.

Apple Almond Brown Rice - a very easy recipe

Quick, Easy, Delicious 

Ingredients:

2 cups brown rice (cooked in a combination of apple juice and water - half and half)

1 small onion, diced

1 tablespoon of olive oil

1 cup chopped apples

1/2 cup assorted nuts and dried fruit (almonds and golden raisins and dried blueberries)


1/2 teaspoon Indian curry powder 

1 tablespoon brown sugar

Method:

In a large skillet brown diced onion in olive oil. Cook until translucent.(5 minutes)

Add rice, curry, brown sugar and apples, nuts and dried fruit. Mix together and cook for about two minutes.

Serve. Eat and enjoy.

Linked to
Pennywise Platter Thursday 
Tastetastic Thursday (A little nosh), 

Tuesday, September 25, 2012

Recipe Box # 16 - Yum Yum Shnitzle

This is a recipe to love. There is no frying and in my book, it goes to the top of the list. It is also tasty and we found the taste, a little unique. It was this sauce that made it so delicious.

Yum Yum Shnitzel

Ingredients:

4 chicken cutlets

1 egg, beaten

1 cup potato chip crumbs

Sauce 1/2 cup ketchup

1/3 cup apple vinegar

1/2 cup water

2 tablespoons lemon juice

1/2 cup sugar

1/3 cup brown sugar


Method:

Preheat oven to 350 degrees.

Place beaten egg in a shallow bowl and dip in cutlets, one at a time.

Take egg coated cutlet and dip it into crumbs until coated on both sides.

Place on parchment paper on a cookie sheet.

Bake chicken for 30 minutes at 350 degrees.

While chicken is baking, mix all of the sauce ingredients and boil in a small saucepan. Cook for only a few minutes until it thickens slightly.

Pour over the chicken on baking sheet so each piece is coated on top and sides.

Bake for another 20 minutes and you are ready to enjoy this dish. Serve with rice or quinoa and a salad or green vegetable.

Looking back:
Peanut Butter Pecan Biscotto - Bibi's Culinary Journal


Chinese Chili - Food Done Light


Tonight starts the holiest day in the year, Yom Kippur.  This is a serious fast day and there is a lot of prep done for the meals before and after the 25 hour fast.  As a result, I am shortening the list of featured recipes to cook.  I am guessing that the above two will inspire you enough to make up for the lack of number.


Monday, September 24, 2012

Breakfast Frittata


I think the image of breakfast has changed and we tend to eat anything from a bowl of cereal to coffee cake to an egg extravaganza and all that goes in between  My favorites are stuffed French Toast or apple pancakes.  When I was a child, we did not eat cake for breakfast, EVER. Although, we had simple breakfasts, they satisfied me.  Now, I would be bored with them.  Sounds like I am more of a spoiled brat as an adult than as a child.

This frittata makes a great breakfast as well as dinner which is when I plan to serve it.  I based it on a Mr. Food recipe but I made my own hash browns rather than use frozen ones.  I used my favorite too, the bench scraper.  I must admit, each time, I mention this tool, I start to write bench press.  I guess that is because I need to exercise while eating such good food.

I love the bench scraper.  I use it for chopping almost anything.  It does not work well with bell peppers.  I use it to scrape up cut up vegetables to go into a skillet.  If I have spilled sugar or flour, out comes the bench scraper and it does a better job than any other kind of scooper.  To sum it up, I keep the bench scraper out, most of the time, and I end up using it, most of the time.

Breakfast Frittata  (adapted from Mr. Food)   Serves: 4   

Ingredients:

2 tablespoons  Olive oil

1 cup potatoes, chopped for hash browns

1 small onion, diced

4 eggs

3/4 cup Parmesan cheese, grated

1/2 teaspoon salt

1/4 teaspoon black pepper

Method:

In a large skillet, heat oil over high heat. Add potatoes, and cook 12 to 15 minutes, or until tender, stirring occasionally.

After five minutes, add onions and orange pepper. Meanwhile, in a large bowl, whisk together the eggs, cheese, salt, and black pepper.

 Reduce heat to medium, cover, and cook 5 to 8 minutes, or until eggs are completely set. Slice into wedges, and serve.

Sunday, September 23, 2012

Golden Summer Squash & Corn Soup


I learned to enjoy corn when we started growing our own.  A piece of corn, just picked and cooked, is heavenly.  A little butter on top and nothing else matters.  As a result, I keep an eye out for corn recipes that appeal to me, even if they use canned or frozen corn.  The main vegetable in this recipe is a large yellow squash.  I have cooked with yellow squash that look like yellow zucchini.  This one was probably three times the size with a tint of orange in its coloring.  I have no idea what type squash, it is.  I did some research online and could not find a photo of the one I had.  Does it matter if it tastes as good as this soup did?

Golden Summer Squash & Corn Soup  (adapted)

From EatingWell:  July/August 2009

2 - 3 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 onion, sliced

  • 1 large summer squash, ( diced)

  • 3 teaspoons chopped fresh herbs (parsley, black pepper, chives)

  • 1 3/4 cups vegetable soup

  • 1/4 teaspoon salt

  • 1 cup  corn kernels

  • 1/2 cup soy milk
  • 1/2 teaspoon sugar

Procedure:

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, 4 minutes. Add squash

    and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

  2. Add soup and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a food processor and puree until smooth.  (If you like some body to your soup, leave some tiny pieces of the onion and squash swimming in the soup.)

  3. Return the soup to the pan and stir in corn and soy milk.*  Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more.

*The soup was very thick and could have used more liquid but we enjoyed it as a mushy vegetable.  It had an outstanding flavor to it.

Linked to
See Ya in the Gumbo            Made From Scratch Monday      Inspire Me Monday             My Meatless Monday         Gluten-Free Weekly Meal Plan Linky                    Mix it up Monday     Mealtime Monday Recipe Link   

Friday, September 21, 2012

THB : Cinnamon-Apple Walnut Torte


THB : Cinnamon-Apple Walnut Torte (The Home Bakers)

Jasline from Food Is My Life - has chosen this wonderful apple dessert, rich and crunch and a delight to taste, 
Cinnamon-Apple Walnut Torte.  I made this and an apple kugel at the same time.  The kugel came out like a cake and this came out like a kugel.  Both were delicious.

I did not use nuts in my torte so as crunchy as it was with the apples, you will see the others are even better.

I am busy with the upcoming holidays and I am asking you to please check out the recipe on Jasline's site or another member of the group's blog.  There are great bakers, in the group, and I am sure, you will enjoy their results.


If you are interested in baking with us, contact Joyce at Kitchen Flavours.

Rice and Baby Spinach Salad



My husband's love with rice sends me running when I see an interesting recipe.  I found a number of good recipes in Family Circle and I think, I should look at it seriously, in the future.  It is hard to compete with Bon Appetit and Food Network and so many others but this month had a lot to interest me.

Rice and Baby Spinach Salad

Ingredients

2 cups cooked rice (any kind)
1/2 cup cooked chicken (or shrimp or beef)
8 cherry tomatoes, halved
8 slices seeded cucumber
1 cup baby spinach
8 Kalamata olives, pitted
2 tablespoons olive oil
4 teaspoon sherry vinegar

I added 1 tablespoon soy sauce - the dressing is not on yet, in the above photo.

Method

Combine rice, chicken, tomatoes, cucumber, spinach and olives in a bowl. 

Drizzle in soy sauce, oil and vinegar and toss well.

 The Busy Mom's Cookbook by Antonia Lofaso - published in the September 2012 issue of Family Circle magazine.

This is linked to Food Friday    Gallery of Favorites     Foodtastic Friday

Thursday, September 20, 2012

Cheesy Zucchini Pancakes

I don't like to make food that is predominantly from Zucchini, only because part of me thinks zucchini is blah. Then, I force myself to make a recipe like these pancakes and I know that zucchini does not have to be blah.

The truth is that zucchini is not a tasty vegetable. Rather it is, to my way of thinking, a filler that can be seasoned to be what you want it to be. I added a spicy cheese to this recipe and it made all the difference. I chose a spicy yogurt cheese which tends to add flavor in quantity while using very little. 

 I had a package of sliced cheese, usually meant for sandwiches. I took one slice, one skinny, nothing -to-it slice and my pancakes shone bright with flavor. 


Zucchini Pancakes (altered recipe)(This is half a recipe.)
Barefoot Contessa at Home
Ingredients

1 medium zucchini  (I peeled it)

2 tablespoons grated red onion

1 egg, lightly beaten

6 tablespoons gluten-free flour mixture

1/2 teaspoon baking powder

1/2 teaspoon  salt

1/4 teaspoon freshly ground black pepper

1 slice spicy yogurt cheese (or cheese of choice)

 butter and vegetable oil


Procedure

Using food processor or as in my case, using mini food processor, grate the zucchini and red onion. It needed to be emptied once to get all the zucchini and red onion processed.  Of course, using a full size food processor will eliminate that extra step.

Place grated zucchini and onion into a large bowl. Immediately stir in the eggs. 

Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper.

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. 

When the butter is hot but not smoking, lower the heat to medium-low and drop heaping measuring tablespoons of batter into the pan. 

Just a note - I used a round tablespoon (measuring spoon) and the pancakes came out in nice circles. I wanted small pancakes and by heaping the batter onto the spoon, I got just the right size. (Add more flour if it is too liquidy to accomplish this.)

Cook the pancakes about 2 minutes on each side, until browned.

Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. 

The pancakes can stay warm in the oven for up to 30 minutes.

 Serve hot. (I drained the pancakes on paper towels before putting them on a serving tray. Ina suggests keeping them in a warm oven while you finish making the batch. Since we were eating them immediately, I served them after draining the fat.)

After your reading of my trepidations about zucchini, I am happy to share how rich in flavor, this dish is. Of course, I still credit the cheese but without the zucchini, what would we have - fried cheese and flour?
Do I recommend this? Absolutely!

Tuesday, September 18, 2012

Recipe Box #15 Squash Rounds

It is Sunday and the Jewish Holy Days start tonight.  I am setting this up for you, so that hopefully the Recipe Box will come out, on time.  This is the Jewish New Year and I wish all my Jewish friends, a good year filled with sweetness.
Quick, Easy, Delicious



Squash Rounds - Quick, Easy and Delicious

1 squash peeled and cut up to the seed into 1/2 inch pieces (butternut squash)
1 apple, sliced
1/8 cup sugar (honey can be used)
1 teaspoon cinnamon
spray oil

Method:

Place squash rounds on a plate, spray with oil and place in microwave for 3 minutes.  Cook on high.

Combine cinnamon and sugar.

Remove and place an apple slice on each round.  Top with apple and cinnamon mixture.

Place in microwave again and cook another 3 minutes or until squash is ready to eat.

Eat and enjoy.

Back to my favorite people:


Apple Honey Challah _ Winnie


Carrot Salad with Cranberries from akawest


Snickerdoodle Blondies - Couponing and Cooking

Your turn.  Linked to Cast Party Wednesday    All My Bloggy Friends    Pennywise Platter Thursdays



Monday, September 17, 2012

Multicolored Cauliflower

I could not resist buying these. I went to my favorite store which has the gourmet food and was in search for cauliflower.  What a surprise to find these pretty and colorful vegetables.  I took a picture before, I topped it with tortilla crumbs and one after.



Multicolored Cauliflower



1 pound of colorful cauliflower
1/2 of a red pepper, cut into small pieces

1 tablespoon of oil
1 tablespoon of gluten-free or AP flour
1 cup Coconut Dream
1 cup Tofutti Cream Cheese (Or real cream cheese)
1 teaspoon Chinese Five Spice
1/3 cup crumbs of any kind (I used tortilla chips)

Method:

I did this, using my microwave. I am sure, it can be done in the oven.

First, fill a medium mixing bowl, 3/4 of the way with water and place in microwave for 3 minutes on high.

While the water is heating, break the cauliflower florets to size you want or leave as florets.

Place cauliflower into water and cook for 3 minutes.

Drain cauliflower and  place in a greased baking dish (round 1 1/2 quart.)  Add red pepper.

In another small bowl, place oil or margarine,  milk and Tofutti cream cheese and heat in microwave for about 90 seconds.  Add flour and mix well. Pour over cauliflower to coat.

I have not done this step, yet.  We are eating it, tomorrow night so I am guessing. Top lightly with crumbs and spray olive oil on top.   Bake for 15 minutes.

Sunday, September 16, 2012

Curried Eggplant and Tomato


I usually don't like wet eggplant which I normally make eggplant Parmesan or something similar.  Since, this dish is for the Jewish holidays when we eat a lot of sweet foods, I decided to risk it and try something new.  This turned out to be delicious.  It comes from Group Recipes.  They have some wonderful recipes.  I can see myself making this often.

Curried Eggplant and Tomato (adapted)

Ingredients:

1 large eggplant unpeeled and diced
1 large tomatoes diced
1 large onions finely chopped
1 tablespoon olive oil
1 tablespoon curry powder
1/4 teaspoon black pepper

1/2 tablespoon brown sugar


Method:

In large frying pan sauté onion in oil until it is translucent.

Add eggplant and tomato then stir well and cover.

Add curry powder, black pepper and brown sugar and stir 1 minute. 

Reduce heat and simmer 30 minutes.

Remove lid and continue cooking until most of the liquid evaporates about 15 minutes.

Linked to  Pennywise Platter Thursdays

Caramel Pecan Rice Kugel




On the Jewish holiday of Rosh Ha Shana, we eat sweet food so I have been cooking, in advance, all kinds of dishes that tend to sweetness.  This rice kugel certainly fits the bill.

Rice Kugel, Caramel Pecan (I split the recipe in half.)


Source: Classic Kosher Cooking


Yield: 8 inch round

1/4 cup melted margarine
1 cup pecan halves
1 cup brown sugar
3 cups cooked rice
4 eggs, beaten
2/3 cup sugar
1 tsp. salt
2 tsp. vanilla extract
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Melt margarine in a 8 inch round baking dish. Spread pecans evenly on the margarine. Sprinkle with brown sugar.

Combine all remaining ingredients and pour on top of the sugared pecans. Bake in a 350°F oven for one hour.