June 09, 2013
Magic Beans
So I have been trying very hard to cook well and healthy over the past few years. The results have been great for the most part. But every so often, you want to make something that is amazing that might not be as healthy as it could be. And that brings me to these "Magic Beans" - maybe these are not healthy foods - but they were amazing! I suppose we could cut back a little on the olive oil...but man, these were great.
I adapted these from a previous recipe for Green Beans with Caramelized Onions and Almonds. This in turn was adapted from a Tyler Florence recipe on the Food Network website.
I believe that this will be a new side dish when I feel the need to impress my guests!
Ingredients (Serves 4):
1/2 pounds Green beans (trimmed of stem end)
1/4 tsp Kosher salt (adjust to taste)
1/4 cup Sliced almonds
4 tbsp Olive oil (trim this a bit for a slightly healthier dish)
1 Vidalia onion, thinly sliced (or 3 medium onions)
8 oz Mushrooms (white or baby bella), sliced
1/4 tsp Thyme, dried
1/4 tsp Black pepper (adjust to taste)
Directions
1. Bring a pot of water to boil and add the green beans. Cook for five minutes. Drain the beans and then run them under some cold water to stop them from cooking.
2. Heat olive oil to low-medium heat in a saute pan. Add the onions, kosher salt and pepper and cook for around 20 minutes (stirring often).
3. Add mushrooms and dried thyme and cook for 4-5 more minutes.
4. Add the cooked green beans back to onions and mushrooms and cook for 2-3 minutes more.
ENJOY this amazing side dish!
Posted by cseeman at 08:19 PM | Comments (0)
May 12, 2013
Roasted Fingerling Potatoes with Rosemary
I have long wanted to cook with Fingerling Potatoes. They taste wonderful and look so elegant - it is a very nice twist to a roasted vegetable. I modified this Cooking Light recipe for Roasted Rosemary Fingerling Potatoes and it came out fantastic. This is easy enough for any night - though elegant enough for holidays and big family meals.
Ingredients (Serves 4-6):
1 tsp Rosemary, dried
1 tbsp Olive oil
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 Shallot (large), thinly sliced
1 1/2 lbs Fingerling potatoes, halved lengthwise
Cooking spray or Olive oil spray
Directions:
1. Preheat oven to 425°.
2. Combine first 6 ingredients in a large bowl, tossing to coat.
3. Lightly coat a jelly-roll pan with cooking spray or olive oil spray. Arrange potato mixture on the pan.
4. Bake for 25 minutes, tossing half way through.
Enjoy as a great side dish!
Posted by cseeman at 07:19 PM | Comments (0)
January 13, 2013
Quinoa Tabbouleh (Tabouli) Salad
I have wanted to make this dish for some time. This is adapted from a recipe given to me by Ross School of Business Catering where I work (in the library that is. Quinoa is a wonder food that I want to use more of this year!
Ingredients
1 cup Quinoa (to be cooked with 2 cups of water)
1/2 cup Parsley, chopped
1/4 cup Cilantro, chopped
1 large Cucumber, peeled and diced into small bites.
18-24 Cherry tomatoes, cut in half (use both red and orange if you have them)
1/2 cup Olive oil
1/4 cup Lemon juice
Kosher salt and ground pepper to taste
Directions
1. Prepare the quinoa. Rinse the quinoa thoroughly. Add to pan with two cups of water. Bring to a boil, then cover and lower to a simmer. Cook for 15-18 minutes until all the water is absorbed. Remove from pan and let cool in a bowl.
2. When the quinoa is cooled, add in parsley, cilantro, tomatoes and cucumbers.
3. In a separate bowl, whisk olive oil, lemon juice, kosher salt and black pepper. Pour over the quinoa and gently mix.
Enjoy!
Posted by cseeman at 01:08 PM | Comments (0)
January 03, 2013
Corn and Parsnip Cakes
Tried this out for New Year's Eve, really like the way that this turned out. The original recipe is from Cooking Light. Nice side dish indeed!
Ingredients
1 cup chopped Parsnip (about one large parsnip or around 4 oz.)
1 (15 1/4-ounce) can Whole-kernel corn, drained
1/3 cup all-purpose flour
1/4 cup Skim milk
1 tbsp Sugar
1/2 tsp Kosher salt
2 Eggs
2 tbsp Olive oil
Directions
1. Cook parsnip in boiling water for around 12 minutes. Drain and cool with cold water.
2. Place corn in a food processor; pulse 3 to 4 times or until chopped. Place in a mixing bowl.
3. Place cooked parsnip in the food process and pulse 3 to 4 times as well. Add to the mixing bowl.
4. To the mixing bowl, add flour, milk, sugar, kosher salt, and eggs and beat until blended.
5. Add the olive oil to a large skillet over medium-high heat. Drop batter by heaping tablespoonfuls to form cakes. Cook 2 minutes on each side or until golden brown.
Enjoy!
Posted by cseeman at 06:37 AM | Comments (0)
December 26, 2012
Scalloped Potatoes
Adapted from a very cryptic recipe from my mother-in-law and the recipe for Campbell's Scalloped Potatoes found at Food.com. These are a great non-fussy recipe that seems to happily cook longer than listed if you need some time for other other dishes to catch up.
Note the picture is a triple batch!
Ingredients
1 (10 3/4 ounce) can Campbell's condensed cream of mushroom soup
1/2 cup Skim milk
1 tbsp Dried parsley
salt and pepper (to taste)
4 cups peeled and thinly sliced White potatoes (used a mandolin set to 3/16" - about a pound and a half)
1 small onion, thinly sliced
1/4 tsp Paprika
1/4 cup Grated Parmesan cheese to sprinkle on top (no need to multiply if you increase the recipe).
Directions
1. Preheat oven to 375 degrees
2. Combine soup, milk, parsley, salt and pepper. Set aside.
3. In 1 1/2 quart casserole, arrange alternate layers of potatoes, onions and soup mixture. Top layer should be soup mixture.
4. Sprinkle with Parmesan cheese and then a dash a paprika.
5. Cover and bake at 375 degrees for 1 hour and 15 minutes. Uncover & bake for 20 more minutes or until potatoes are done.
Enjoy with almost entree!
Posted by cseeman at 01:23 PM | Comments (0)
Roasted Red Skin Potatoes
Adapted from an old favorite of ours. Pam called these "Corey's Roasted Potatoes." I tweaked it a bit and now the name is even more appropriate!
Ingredients
2.5 to 3 lbs Red Skin Potatoes, cleaned & cut into 8 wedges each (leave skin on)
1/4 cup Olive oil (or you may use a bit less)
1 envelope Onion soup mix
1 1/2 tsp Dried rosemary
1/2 tsp Kosher salt (or to taste)
1/4 tsp Black pepper (or to taste)
Directions
1. Preheat oven to 450 degrees.
2. In a large roasting pan, add the potatoes, oil, onion soup mix, rosemary, salt and pepper. Mix thoroughly until the potatoes are well coated.
3. Place pan in oven and let cook for around one hour. Mix every 15 minutes.
Enjoy with almost entree!
Posted by cseeman at 12:29 PM | Comments (0)
Sautéed Green Beans and Jarred Onions with Bacon
Adapted from the Cooking Light recipe for Sautéed Green Beans and Onions with Bacon. I loved the way it came and out will definitely make it again. It is a really liked it and the jarred onions add a really nice taste...well so does the bacon! And it is from Cooking Light - so it is sanctioned....right???
Ingredients
1 lbs Green beans, trimmed
5 Bacon slices
1 (16-ounce bottle) Jarred Onions (we used White Holland Style Onions), drained
2 tsp sugar
1 tsp Dried thyme
1/2 tsp Dried Rosemary
1 tbsp White balsamic vinegar
3/4 tsp Kosher salt
1/4 tsp Black pepper
Directions
1. Cook beans in boiling water 4 minutes or until crisp-tender. Rinse with cold water; drain and pat dry.
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp (around 5-7 minutes). Remove bacon from pan, reserving drippings in pan. Crumble bacon, and set aside.
3. Lower the heat to medium and add drained onions to drippings in pan and cook for 3 minutes, stirring occasionally. Add sugar, thyme and rosemary and cook an additional 3-4 minutes, stirring occasionally.
4. Add the beans and cook 2 minutes or until thoroughly heated. Add vinegar, salt, and pepper; toss to coat.
5. Stir in crumbled bacon just before serving.
Enjoy with almost entree!
Posted by cseeman at 11:42 AM | Comments (0)
November 17, 2012
Cranberry Sauce
Adapted from a recipe from Cooking Light. First stab at making this dish at home and this was super easy and delicious! It has a real nice orange taste (I love the blend of orange and cranberries).
Ingredients
1 1/2 cups Sugar
3/4 cup Orange juice
2 tbsp Orange rind, grated (from one large orange)
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
12 oz package Fresh Cranberries
Directions
1. Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil.
2. Reduce heat and simmer 12 minutes (or when the cranberries pop).
3. Pour into a serving container and chill before serving (excellent to do the day before you need it).
Enjoy!
Posted by cseeman at 12:12 PM | Comments (0)
September 29, 2012
Zucchini Pancakes
Adapted from a recipe from the surprisingly excellent Fresh From the Pantry: Recipes for Every Day. This 2001 cookbook is from the Longaberger company of Newark, Ohio and basket fame. The original recipe is on page 122 for Zucchini Pancakes. This is super easy and really delicious.
Ingredients (serves 4-6 as a side dish)
2 Zucchini (large), grated
3 Eggs, beaten
1/4 dup Parsley, chopped
1 Onion (small), chopped
3 tbsp Flour
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 tsp Basil (dried)
1-2 tbsp Oil (canola or other vegetable oil)
Directions
1. Combine all ingredients (except the oil) and mix thoroughly.
2. Heat oil in a skillet over medium heat. Once oil is heated, drop around 2 tbsp of the zucchini mixture into the pan, and flatten slightly. Cook for around 3-4 minutes on both sides. Remove when done (placing in paper towels) and the cook remaining pancakes. Add additional oil as needed.
Enjoy! (Yep - it was pretty easy and very showy - definitely win-win).
Posted by cseeman at 01:46 PM | Comments (0)
August 05, 2012
Guacamole
This was adapted from recipe in Kris Rudolph's Mexican light (cocina mexican ligera) : healthy cusine for today's cook (para el cocinero actual). This is a really great book and I have always wanted to try making Guacamole. This recipe is on page 55.
Ingredients
3 Avocados
1 Small white onion, chopped
2 Roma tomatoes, chopped
3 tbsp Cilantro, chopped
1 tbsp Lime juice
1 Sweet pepper (red or green), chopped
Directions
1. Cut the avocados in half, removing the pit and scoop out the flesh into a bowl. Mash with a fork until smooth.
2. Add remaining ingredients and mix well.
Enjoy with chips or as a side with a Mexican dish!
Posted by cseeman at 04:24 PM | Comments (0)
July 02, 2012
Shrimp and Spinach Pasta Salad
This was adapted from Warm Pasta Salad with Shrimp from Cooking Light. This is a wonderful light and healthy summer pasta salad.
Ingredients (serves 4)
3 cups uncooked farfalle (bow tie pasta) - it can be replaced with a different pasta.
1/4 cup fresh lemon juice
2 tbsp Dijon mustard
2 tsp Garlic, minced
1/4 cup, plus 1 1/2 tsp Olive oil, divided
1 tbsp Red Wine Vinegar
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 Shallot (small), cut into thin slices
1 lbs Shrimp, peeled and deveined (31/40 count is fine)
2 cups Baby spinach, cut into strips (you can increase this if you want)
1 15.5 oz can Cannellini beans, rinsed and drained
1/4 cup Red onion, chopped
2 tbsp Capers, rinsed
Directions
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Combine juice, mustard, garlic, and red wine vinegar in a small bowl, stirring well with a whisk. Gradually add 1/4 cup oil, stirring constantly with a whisk. Stir in salt and pepper.
3. Heat 1 1/2 tsp olive oil in a large nonstick skillet over medium-high heat. Add shallots and saute for 1-2 minutes. Add the shrimp and cook for an additional 2-3 minutes until done.
4. In a large serving bowl, mix the spinach, cannellini beans, red onion, and capers; toss to combine. Add the pasta and dressing to the bowl, then add the shrimp.
Enjoy either at room temperature or serve chilled.
Posted by cseeman at 12:27 PM | Comments (0)
June 12, 2012
Healthier Sweet Potato Fries
Adapted from this recipe from Dr. Oz's site: Rip Esselstyn's Portobello Mushroom Burger with Sweet Potato Fries
Ingredients:
2 Sweet potatoes, peeled and cut into small fries (use a mandolin for ease and uniformity)
Cooking spray
Olive oil, sprayed (if you put it in a bottle sprayer - that works great)
1/4 tsp Kosher salt
Directions:
1. Preheat the oven to 450 degrees.
2. Lightly coat a baking sheet with cooking spray and spread the sweet potatoes into a single layer.
3. Lightly spray olive oil ontop of the fries and sprinkle with kosher salt (adjust to taste).
4. Cover baking sheet with aluminum foil and put in oven for 15 minutes.
5. Then, remove the foil and flip the fries. Cook for an additional 7-10 minutes.
Enjoy!
Posted by cseeman at 06:13 AM | Comments (0)
June 03, 2012
Peanut Noodles
Recipe was adapted from a recipe in Prevention Magazines' 400 Calorie Fix Cookbook (displayed until July 2012). Here is the recipe on the Prevention website.
Ingredients:
8 oz Whole wheat or whole grain spaghetti
5 tbsp Creamy peanut butter (low fat or low sugar should be fine)
3 tbsp Rice vinegar
2 tbsp Reduced-sodium or regular soy sauce
1/2 tsp Sesame seeds
1/2 tsp Sesame Oil
3 Scallions, chopped into small pieces to the white part of the onion
Directions
1. Prepare pasta according to directions. Reserve 1/2 cup of cooking liquid for the sauce.
2. In a mixing bowl, add peanut butter, rice vinegar, soy sauce, sesame seeds, sesame oil, and 1/2 cup of cooking liquid. Whisk until well blended.
3. Add pasta and mix thoroughly. Then add the scallion ontop and serve.
Enjoy!
Posted by cseeman at 07:47 PM | Comments (0)
May 29, 2012
Quinoa With Pine Nuts and Cherries
Adapted from this recipe - Quinoa With Garlic, Pine Nuts and Raisins
Ingredients (makes 6-8 servings - good for summer potlucks)
2/3 cup Pine nuts
1 1/2 cups Quinoa, rinsed well
3 cups Chicken or Vegtable broth
2 tbsp Garlic, minced (or around 3-4 cloves)
Kosher salt and black pepper (to taste)
1 tbsp Olive oil
1/2 cup Fresh parsley, chopped
1/2 cup Dried cherries, each one cut in half
2 tbsp Lemon juice
Directions
1. Toast the pine nuts in a skillet over medium heat, stirring continuously, until they turn golden, about 4-5 minutes. Remove from heat and add to a mixing bowl.
2. Place the quinoa in a saucepan (with a cover) and cook over medium heat until toasted (about 2 minutes). Add broth, garlic, kosher salt
and pepper to the pan. Bring to a boil and then reduce the heat to medium-low and simmer covered for around 18-20 minutes (the liquid will be absorbed). Remove from heat and leave covered around 2-3 minutes.
3. Fluff quinoa with a fork and let cool for a few minutes. Then add to the bowl with the pine nuts. Also add the olive oil, parsley,
cherries, and lemon juice.
Enjoy at room temperature or cooled!
Posted by cseeman at 07:57 PM | Comments (0)
May 22, 2012
Fiddles and Drums (Fiddleheads & Mushrooms)
I had fiddleheads once - probably 15 years ago in Pittsburgh. Since I have been cooking alot recently, I wanted to try to cook them. I found them at Busch's and decided to give it a shot. I really liked these and kinda borrowed from four different recipes I found on the web. The season is almost over - but these are really great. This was served with pan fried Lake Perch (use this recipe) and a mixed greens with balsamic vinegarette dressing. This was a great meal!
Ingredients
4-6oz Fiddleheads
1/2 tsp Kosher salt
2 tbsp Olive oil
8oz White Mushrooms, stems removed and cut into quarters (bigger ones) or halves (smaller ones)
1-2 tsp Garlic, chopped
Additional kosher salt and pepper to taste
1. Soak the fiddleheads in cold water for around 5-10 minutes. Rinse.
2. In a small pan, bring 2 cups of water to boil with 1/2 tsp kosher salt. Add fiddleheads and cook for 1-2 minutes. Remove from heat and
rinse with cold water.
3. Heat olive oil over medium high heat. Add the mushrooms and cook for around 2 minutes.
4. Add fiddleheads to the pan with kosher salt and pepper to taste. Cook for around 5 minutes
5. Add garlic and cook for one more minute and remove from heat.
Enjoy!
NOTE: Here is a food safety page from Health Canada on cooking with fiddleheads. The size of the fiddleheads might require more time in the boiling water. The ones I cooked were rather small.
Posted by cseeman at 07:57 PM | Comments (0)
February 25, 2012
Thai Cucumber Salad
Thai Cucumber Salad
This was adapted from a recipe that I found a few years back. Sorry I forgot what book this came from (pretty lousy for a librarian), but hey! I do love this dish and it is great when I make Satay or any Thai meal. And it is super easy!
Ingredients
1/2 cup rice wine vinegar
1/2 cup water
1/2 cup sugar
2 cucumbers, peeled, quartered and cut into 1/8" slices
1 small red onion, thinly sliced
Directions
1. Combine vinegar, water and sugar in a sauce pan and bring to a boil. Stir until the sugar dissolves and then remove from the heat to let cool.
2. In another bowl, combine the cucumbers and red onions. Pour cooled vinegar mixture and mix gently.
3. Chill in the fridge for at least 2 hours.
Enjoy!
Posted by cseeman at 07:53 PM | Comments (0)
November 26, 2011
Holiday Red Cabbage and Chestnuts
NOTE: This makes a ton - freeze part of it or you will never eat it all.
Ingredients:
2 Onions (medium sized) - sliced thinly in a mandolin
2 Shallots - sliced thinly in a mandolin
3-4 tbps Olive Oil
1 head of Red Cabbage - sliced at the thicker level (~1/4" thick) after removing outer layers (Sometimes cabbages can be too much - so use as much as you want above 1/2 a head).
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 Whole Apple - Peeled and Chopped
1-2 cups Roasted Peeled Chestnuts (around 11 ounces)
Directions:
1. Heat Olive Oil over medium-high heat in a large pot. Add Onions and Shallots and saute until brown 6-8 minutes.
2. Add sliced Cabbage to pot and mix.
3. Add Salt & Peper to mix and then add water to cover around 3/4 of the ingredients.
4. Lower heat and simmer for one hour.
5. Add Chopped Apples and simmer for an additional 30 minutes.
6. Add Chestnuts and simmer for an additional 45 minutes.
Posted by cseeman at 09:37 AM | Comments (0)
August 21, 2011
Pan Seared Zucchini
Adapted from a recipe found on AnnArbor.com, this was a great side dish.
Ingredients
2-3 tbsp extra-virgin olive oil
1-2 tsp minced garlic (two cloves)
3 thin zucchini, ends trimmed and cut diagonally into 1/4" slices
1 tsp (or to taste) kosher salt
1/2 tsp (or to taste) ground black pepper
Directions
1. Heat oil in a saute pan over medium-high heat
2. Add Garlic and saute for 1 minute
3. Meanwhile, spread the zucchini slices and sprinkle with salt and pepper to taste.
4. Place the salt/pepper zucchini slices in the pan - spice side down - and then sprinkle the tops with salt and pepper.
5. Cook for around 3 minutes and turn over for another 3 minutes.
Enjoy as a side with just about anything! Great when the veggies are fresh.
Heat oil over medium heat in a large skillet. Add garlic and saute for 1 minute. Add zucchini slices in a single layer and cook 2-3 minutes per side, until golden. Sprinkle with salt and pepper, then serve.
Serves 1-2.
Posted by cseeman at 08:32 PM | Comments (0)
November 18, 2010
Simple Roasted Vegetables
This is one of my favorite recipes and I was surprised that I had to posted it yet. It is very simple, can be easily tweaked for taste, and is a great side dish for the holidays. You can play with the recipe and include just about any root vegetable - but make sure you have the Parsnips!
2-3 Sweet Potatoes – peeled and diced (1/2” cubes)
3-4 Large White Potatoes – peeled and diced (1/2” cubes)
4-5 Carrots - peeled and sliced (1/2” wide at the tip and smaller at the wider part)
4-5 Parsnips - peeled and sliced (1/2” wide at the tip and smaller at the wider part)
4 tablespoons Oil (I use extra virgin Olive Oil)
2 teaspoons dried rosemary
1 teaspoon dried and crushed thyme
1 teaspoon kosher salt
½ teaspoon black pepper
1. Preheat oven to 450 degrees
2. Place cut vegetables in a large roasting pan. You can adjust the amount of veggies to the size of the pan.
3. Coat with oil and mix in the dry spices with the salt and pepper. You can easily adjust the amount to taste.
4. Cook for 1 hour, mixing periodically.
Posted by cseeman at 08:12 AM | Comments (0)
July 18, 2008
Curried Chicken Salad
Been a while! Love this recipe - but loved it more with some changes.
Adapted from a recipe at Cooking.com
INGREDIENTS
2-3 tablespoons chutney
1/3 cup light mayonnaise
1/2 teaspoon curry powder (or a little more to taste)
1/2 cup raw sliced almonds (or chopped whole almonds)
2 cups chopped cooked chicken
1 1/2 cups 2 red or green grapes, quatered
1. In a small mixing bowl stir together chutney, light mayonnaise, and curry powder.
2. In a large bowl combine chicken, grapes, and chopped almonds. Add mayonnaise mixture and mix well. Cover and chill for 2 to 24 hours.
That's it!
Posted by cseeman at 09:48 PM | Comments (0)
July 15, 2007
Roasted Rosemary Potato Wedges
NOTE: This recipe came from Busch's Grocery Store in the Ann Arbor Area. Very nice side dish. They have more recipes on their site.
Ingredients:
1 pound baby red potatoes
3+ tablespoons of olive oil
1/2 tsp of fresh rosemary, chopped (you can replace with dried)
kosher salt and pepper to taste
1 tsp of dried parsley
1. Preheat oven to 400 degrees F.
2. Scrub potatoes. If using baby red potatoes, cut them in half. (NOTE: if you are using full-size redskin potatoes, slice them in wedges - about 8 per).
3. Toss the potatoes with olive oil, rosemary, parley, kosher salt and pepper.
4. Place potatoes in baking disk or baking sheet.
5. Bake for 20-25 minutes until golden brown and tender.
NOTE: If using fresh parsley, mix in at the end.
Posted by cseeman at 08:05 AM | Comments (0)
March 13, 2007
Lentil Stew
OK...make your Lentil jokes (see this MST 3000 entry).
This is a great low-fat and filling stew. I serve this over brown rice and it is a great lunch. Very easy to make. Could also be used as a side-dish (I suppose) in smaller portions.
Ingredients
1 cup Dried lentils (use plain brown lentils and rinse them before putting in the slow cooker)
1 cup Carrots, diced
1 cup Celery, diced
1 cup Onions, diced
3 tsp (or cloves) Garlic, diced
1 tsp Basil, dried
1 tsp Oregano, dried
1/2 tsp Thyme, dried
2-3 Bay leaves
4 cups Broth (vegatable or chicken)
1 14.5 oz Can of petite diced tomatoes
Directions
1. Place all the items in the slow cooker and gently stir a few times.
2. Cook all day 10-12 hours on low setting.
3. Discard bay leaves and enjoy.
Serving suggestion, serve over brown rice (1/2 cup per serving or so).
Posted by cseeman at 08:51 AM | Comments (0)
November 26, 2006
Crushed Baby Red Potatoes
(This is adapted from a recipe from Martha Stewart Living. I have not tried it yet...so this is all on spec!)
Ingredients:
1 pound Baby Red Potatoes (Scrubbed)
2 tbs Olive Oil
1 tsp kosher salt
additional salt and pepper to taste
2 tbs chopped parsley (fresh) (or 1 tsp dried parsley)
1. In a tall saute pan, bring water to boil (enough to cover the potatoes). Add 1 tsp of salt and the poatoes. Reduce heat to medium and simmer the poatoes for around 15-20 minutes. Cook until fork tender.
2. Drain the potatoes and let cool for 5 minutes.
3. Lighthly crush the potatoes.
4. Heat the oil in medium high heat. Cook the potatoes in the oil, 4-5 minutes a side. Season to taste with salt and pepper. Add parsley at the end.
Posted by cseeman at 10:43 PM | Comments (0)
November 19, 2006
Green Beans with Caramelized Onions and Almonds
Green Beans with Caramelized Onions and AlmondsFoodTV
NOTE: Adapted from a Tyler Florence recipe on the Food Network website.
This was excellent with our early Thanksgiving Dinner last night.
Ingredients:
Kosher salt (to taste)
1 - 1 1/2 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
5 tablespoons olive oil
3 medium onions, sliced very thin (around 1-1 1/2 cups)
1/2 teaspoon ground thyme
Freshly ground black pepper
1. Fill a high sided skillet (or wok) with water (enough to cover the beans) and bring to a boil.
2. Add a big pinch of salt and the green beans. Cook for about 5 minutes.
3. Drain the beans and then run them under some cold water to stop them from cooking. Set beans to the side.
4. Dry the skillet and toast the almonds over medium heat (3-5 minutes until golden). Set with beans.
5. Heat olive oil on medium high heat and add the onions (with salt and pepper to taste). Stir frequently until the onions caramelize (around 20 to 25 minutes).
6. Add the thyme, and cook for another 5 minutes. Then add the cooked beans and almonds and combine for a few minutes. Then serve!
Posted by cseeman at 07:41 AM | Comments (0)
October 29, 2006
Vegetarian Hash
Whipped this up this morning. Could be on to something!
Ingredients:
3 tbs olive oil
4 scrubbed red potatoes (quartered and sliced into 1/8" pieces about the size of a quarter - leave skin on)
8 oz White Mushrooms, diced
1/2 cup Peppers (Green or Red), diced
1 tsp salt
1/2 tsp pepper
1. Heat around 2 tbs of olive oil in a saute pan over medium high
heat
2. Add potatoes and sprinkle with salt and pepper (add more to taste).
3. Saute for 10-15 minutes or until browned.
4. Add remaining tbs of oil, the mushrooms, and the peppers.
5. Saute for an additional 10 minutes.
6. Serve with eggs if desired.
Posted by cseeman at 02:59 PM | Comments (0)
September 17, 2006
Garlic Mashed Potatoes
Garlic Mashed Potatoes
NOTE: We were having Thanksgiving in September (why not) and I was making the meal. We actually like the boxed mashed potatoes, but my wife said we could not do that for a nice family meal! Found this recipe on the Food Network site and adapted it a bit. They were great!)
1-2 heads garlic (to taste), top sliced off
2+ tablespoons olive oil
8 to 10 white potatoes, peeled and quartered (about 3 pounds)
1+ tablespoon salt
1 cup milk, warm
3/4 stick butter or margerine, softened
Salt and black pepper, to taste
1. Preheat oven to 400 degrees F.
2. Place the cut garlic bulb(2) on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened.
3. Put the cut potatoes in a large stockpot, cover with cold water, and add salt.
4. Bring to potates to a boil, then simmer until the potatoes are fork tender, about 30 minutes. Drain well in a colander.
5. Mash the potatoes (use what you have...a wooden or plastic spoon, a potato masher, potato ricer or food mill) in a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy.
6. Squeeze the roasted garlic bulb(s) out of the skins adding the garlic pulp to the potatoes.
7. Beat again; season with salt and pepper.
Posted by cseeman at 07:20 AM | Comments (0)
August 03, 2006
Tortilla Espanola (also Tortilla Espagnola or Tortilla de patatas)
Tortilla Espanola (also Tortilla Espagnola or Tortilla de patatas)
NOTE: This is one of my favorite things to make. Once you get the hang of this dish, it will be very easy to make and something that will be welcome for any meal! This dish is basically a Spanish potato omelette. I have heard that the word "Tortilla" in this dish comes from its circular shape, but it could also come from the fact that it will end up "cake" like. If you called this "Fred", it would still taste great.
SECOND NOTE: If you have access to one of the slicers like a mandolin, use it on the thinnest setting. It makes it much easier to make and the tastes blend nicely.
Ingredients:
-4-5 medium white potatoes, peeled and thinly sliced
-1 medium onion (yellow or vidalia), thinly sliced
-6 eggs
-3 tablespoons olive oil
-Kosher Salt and Pepper to taste
1. In a large pan, heat 2 tablespoons of olive oil over medium high heat. Add potatoes and onions and stir every few minutes. Add salt and pepper to taste. The potatoes should cook for around 15 minutes. If you have larger potatoes, you might need to take a bit longer. The potatoes and onion should not burn, but they might brown a bit.
2. In a large bowl, beat 6 eggs and add salt and pepper to taste. When potato and onion mixture is finished, add to the bowl with the eggs. Mix Thoroughly.
3. Add one tablespoon oil to a skillet over medium heat(it can be the same used in step number 1. The ideal skillet for this step will have curved sides). Let heat up and then add the potato/onion/egg mixture spread evenly into the skillet.
4. Cook over medium heat for around 6 minutes until firm on the top (you do not want to burn the bottom).
5. Take a large plate and place it over the top of the skillet. Make sure the smooth side of the plate is next to the food. Flip the skillet onto the plate. (If it falls apart, you did not cook it long enough.) Then slide it back into the skillet to cook the other side of the tortilla. Cook for an additional 4 minutes or so.
6. Remove from heat and serve. Slice with a pizza cutter and enjoy.
Posted by cseeman at 06:26 AM | Comments (0)
