Broccoli Salad

My sister came to visit with her daughter and grandchildren, and I'm not going to lie, I was nervous about having healthy kid-friendly food in the house. I tried to make lots of things in advance, or at least prep so that I could spend time with my guests. One of the best things I made (IMHO) was broccoli salad. The Amish Market makes a version that I've bought before, but I have never made it! It was delicious! I don't think the kids ate it, but I'm putting it into heavy summer rotation. I honestly didn't measure anything (except the dressing) and had lots of the ingredients in my pantry. 

Ingredients

5-6 cups of broccoli florets cut into small bite size pieces
2/3 c. craisins
1/2 c. bacon crumbles
1/2 red onion finely chopped
1/2 c. salted sunflower seeds

Dressing
3/4 c. mayonnaise
1/4 c. greek yogurt
1 1/2 T. champagne vinegar
3 T. sugar
1/4 t. salt
1/4 t. pepper

Toss salad ingredients with dressing, chill for at least an hour before serving. 

Spinach Souffle

This one is a recipe from my childhood. I remember my mom making this for special occasions, and I fondly remember loving it. I had the recipe in an old recipe box for years, and pulled it out for Christmas this year -- lo and behold my son loved it. I'm going to make it way more often.

2 T. finely chopped onion

1 small carton cottage cheese

3 eggs beaten

4 T. butter cut into large chunks

1 pkg chopped frozen spinach, thawed and thoroughly drained (I squeeze it with my hands)

3 T. flour

1/2 lb. of grated cheddar cheese

Melt butter and saute onion, let cool while placing cottage cheese, eggs and cheese in a bowl. Add onion and butter, mix well. Add drained spinach and flour, mix. Pour into a greased 1 1/2 qt. casserole. Bake at 350 degrees for 60 minutes.

Easy Elegant Potatoes

 While wrapping Christmas presents this year, I tuned into America's Test Kitchen, and caught them making these gorgeous potatoes. The words they used to describe them was Spanish, and I have no idea what it actually was -- but I put these potatoes together that night and they really are quite lovely.

2 lb. Yukon Gold potatoes peeled and sliced about 1/4" thick

1 medium onion sliced

Salt

3 T. Olive oil

1/2 c. white wine

Combine potatoes, onions, olive oil and salt in a bowl, mix well to cover (don't be afraid of the salt, be liberal in its use)

Transfer to a 8x10 baking dish, cover tightly with foil and bake for 45 minutes in 450 degree oven.

After 45 minutes, remove foil and pour wine onto potatotes. Return the pan with foil on top (but no longer tightly sealed) to oven for another 15 minutes

Voila! Easy Elegant Potatoes.

Rice Salad

 

I have no idea why, but when dreaming up this week's menu I found myself craving rice salad. I had taken a cooking class years and years ago where we made rice salad, and it just seemed like the perfect summer side dish. The 2022 version was absolutely delicious -- I think the most ingenious part was when it called for cooking the pancetta in the oil from the sundried tomato jar.

I used our favorite Gazebo Room Dressing instead of making anything. It was so good.

1 c. uncooked Basmati rice

8 oz. pancetta

1 orange pepper chopped

1/2 cucumber chopped

1/2 red onion chopped

8 sundried tomatoes chopped

3/4 c. grape tomatoes quartered

Kalamata olives

5 T. Gazebo Room dressing

Cook rice according to package directions, when done, transfer to a large bowl and let cool.

Saute pancetta in 1 or 2 T. of oil from the sundried tomatoes, let cool on a paper towel

Chop all the pepper, cucumber, onion, and and tomatoes, combine with olives in a bowl

Combine with rice and add pancetta. Add dressing and herbs. Mix well.

ENJOY

Braised Red Cabbage

I have no idea why I'm posting multiple cabbage recipes. I feel like it's an undiscovered vegetable and I actually really like it. So here's the latest -- from Cook's Illustrated

4 slices of bacon
2 shallots, minced
1 head red cabbage, cored and sliced 1/4 inch thick
1 c. water
11/4t. table salt
1 gala apple
3 T. red wine vinegar (plus extra for taste)
2 t. sugar
2 t. Dijon mustard
2 T. fresh parsley
1/4 t. pepper

Cook bacon in Dutch oven until browned and crispy (8 to 10 minutes), remove from the pot. Add shallots to the rendered bacon fat and cook until golden and slightly softened (2 or 3 minutes). Add cabbage, water and salt. Increase heat to high and bring to boil. Reduce heat to simmer, cover and cook about 30 minutes. While cabbage is cooking peel and core apple, then grate using large holes of a box grater.

Stir apple, vinegar, sugar and mustard into cooked cabbage. Increase heat to high and uncover. Continue to cook until liquid is absorbed (2 to 5 minutes). Off heat, stir in 1T. parsley, salt, pepper and extra vinegar to taste. Transfer to shallow serving bowl, sprinkle with remaining parsley and crumbled bacon. 

Roasted Cabbage with Balsamic Vinegar

 We never ever eat cabbage -- but I bought one the other day to use with fish tacos (a dish that will certainly be going into rotation). And was searching for ways to use the rest of it for dinner last night. I'd seen this little Cooking Light video on my facebook feed, but had to google the actual recipe. Delicious. We will be eating more cabbage moving forward.

Preheat oven to 425 degrees.

Core and cut cabbage into slices 

Combine 3T olive oil, 1 1/2 t salt and pepper in a small bowl

Brush both sides of cabbage slices with the mixture

Roast for 20 minutes

While cabbage is roasting combine 2t honey, 2T olive oil, and 2T balsamic vinegar in the same small bowl.

When done roasting, remove the pan from the oven and brush balsamic mixture onto one side of the cabbage.

Return to the oven and roast for another 15 minutes

When the 15 minutes is done, remove the pan, drizzel with balsamic and salt.

Amy Schumer's Husband's Potatoes

Suffice it to say, we have been cooking A TON during this pandemic. It's nice to have my daughter home and helping -- it's really brought some creative juices into the mix, for sure. We had a great time watching Amy Schumer Learns to Cook on Food Network and have tried a bunch of the recipes she watched her husband, Chris Fischer make. But the one that we keep going back to, the one that was actually requested for Father's Day this year was ASHP (Amy Schumer's Husband's Potatoes) -- they take a long time to cook but they are absolutely worth it.

Amy Schumer's Husband's Potatoes (ASHP)

Potatoes (as many as you need for your family -- I usually do one person + one extra)
Olive Oil
Salt
Garlic (2 cloves)
Mayonnaise
Paprika


Preheat oven to 450 degrees
Wash potatoes (keep skin on) and cut into bite sized pieces
Boil potatoes in salted water for about 20 minutes (until tender)

Drain and put potatoes into a bowl add olive oil (enough to coat) and generous amount of salt. SAVE THIS BOWL

Turn them out onto foil lined baking sheet(s) and pop into preheated oven

Cook for 30 minutes, then remove pan from the oven and flip the potatoes
Return to the oven for another 30 minutes

While the potatoes roast mix a dollop of mayonnaise (enough to lightly cover the amount of potatoes you're working with) and enough paprika to influence flavor without overpowering everything. Stir in grated or minced garlic. Do this in the bowl you used prior to roasting potatoes

When potatoes are done roasting add potatoes to mayonnaise mixture, stir gently to coat.

Pasta Salad

I can't even remember why, but an occasion came up, and I wanted to bring pasta salad. I'm not a huge fan of dill, but thought I'd try this recipe from Perfect Party Food (a great resource to have around the kitchen) -- and it was delicious.

Dilly Pasta Salad with Feta, Peppers and Olives

Dressing
1 1/2 c. olive oil
2/3 c. white wine vinegar
4 cloves garlic, minced
2 T. dillweed
1 t. sugar
1 1/2 t. salt
1 t. ground black pepper

Salad
1 lb. shell pasta
2 T. olive oil
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
1 cucumber 1/2 inch dice
1 c. Kalamata olives, pitted and sliced
1/2 c. finely chopped onion
1 1/2 c. crumbled feta (preferably flavored)

Combine the dressing
Assemble the salad and pour 1/2 c. of dressing over it to coat
Cover and refrigerate for at least 4 hours
30 minutes before serving, toss with additional dressing.

Couscous Side Salad

My co-worked Amy told me she made this salad over the weekend, and it sounded great. Its the only thing I managed to make this week, but it was super well received (and I had enough leftover that I'll eat it for lunch a few times this week)








Ingredients
Cooked Couscous
Spinach, roughly chopped
1 cucumber diced
tomatoes diced
2 avocados diced
red onion diced
1 lemon, juiced
4 T. olive oil

Cook the couscous and place in the fridge to cool
Chop and combine veggies
In a bowl, combine lemon and olive oil
Toss everything together

Peppery Napa Cabbage Slaw

The neighbors invited us over for a Memorial Day picnic and I wanted to make a side dish that would feed a crowd. I found the recipe for Napa Cabbage Slaw on the Simply Recipes site. I've never used Napa Cabbage before, but this is great -- I especially like the peppery flavors, and the dressing was delicious. I think the fact that I had "hot" sesame oil added to the heat -- next time I might try it with just regular...


1/3 cup slivered almonds
4 cups (1/2 lb) coarsely shredded napa cabbage
6 ounces snow peas, sliced into half-inch slices on the diagonal
2/3 cup thinly sliced radishes
2/3 cup thinly sliced green onions (including greens)
2/3 cup lightly packed chopped cilantro

Dressing
1 Tbsp plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1/2 clove peeled and minced garlic (about 1/2 teaspoon)
1/4 teaspoon toasted sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise

,

Mashed Potato Miracle

I LOVE mashed potatoes. My husband, not so much. I used to make them on the nights I knew he wouldn't be home, or slip them onto the table after baking cookies so my stock was high and I had room to cheat a bit. Since I've been back at work full time, I've devoted myself to at least cooking a real meal on Sundays. After scanning through a few issues of Cooks Illustrated that were sitting around the house, I saw the recipe below for Garlic Parmesan Mashed Potatoes (cue the angel chorus) -- a miracle has happened. Everyone (including the boss) loved the mashed potoatoes! I can eat them once again!

Garlic Parmesan Mashed Potatoes
from Nov/Dec 2014 Cooks Illustrated

2 lbs. Yukon Gold potatoes, peeled and sliced 1/2" thick
1/2 t. garlic powder
4 T. butter
1 1/4 t. garlic, minced to paste
1 1/2 oz. Parmesan cheese (3/4 c.)
Salt and pepper
2/3 c. warm whole milk

1. Place potatoes in large saucepan and add cold water to cover by 1 inch. Bring water to simmer over medium-high heat. Adjust heat to maintain gentle simmer until paring knife can be slipped into tand out of center of potatoes with no resistance, 18 to 22 minutes. Drain potatoes

2. While potatoes cook, combine garlic powder and 1/2 teaspoon of water in small bowl. Melt butter in 8-inch skillet over medium-low heat. Stir in 1 t. garlic paste and garlic powder mixture; cook, stirring constantly, until fragrant and golden, about 1 minute. Transfer butter mixture to medium bowl and thoroughly stir in Parmesan, 1 1/4t. salt, 1/2 t. pepper, and remaining 1/4t. garlic paste

3. Place now-empty saucepan over low heat; set ricer over saucepan, mash potatoes.
Stir in butter-Parmesan mixture until incorporated. Stir in warm milk. Season with salt and papper to taste. Serve immediately.

Roasted Cauliflower

I need to add this to the blog, because I've looked it up and cooked it several times. Almost everyone eats it here, so it's a good go-to veggie. I got it from SimplyRecipes -- a really good go to recipe blog.

Roasted Cauliflower Recipe

INGREDIENTS
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

METHOD
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Corn, avocado, and tomato salad with honey lime dressing

We went to the lake last weekend and stayed with my gourmet sister-in-law. She made a huge fajita spread for dinner that included my new favorite summer salad. I've already made it once for a potluck since we've been home and its on the plan for this week.

Corn, avocado, and tomato salad
3 ears of grilled corn
1 ripe avocado
1 pint cherry tomatoes sliced in halves

Honey lime dressing
4 T. Lime juice
2 T. Honey
2 T. Olive oil
1/4 t. Cumin
1/2 t. Salt
Combine

Cut the kernels from the corn, combine with cherry tomatoes and cubed avocado. Toss with honey lime dressing.

Quick White Bean Asparagus and Mushroom Cassoulet

This sounded absolutely delicious when I read it in Cooking Light (April, 2011). Not for the whole family, but for me -- spot on. I made it last night and I was right, it IS delicious -- and probably even more so, had a actually cooked the white beans. I'm still working on my dried bean skills.  I can't wait to make this again.

Quick White Bean, Asparagus and Mushroom Cassoulet
5 c. water
1 lb. aspargus
2 T. olive oil
10 oz. mushrooms, sliced (they called for chanterelle or oyster; I used baby portobello)
3 shallotts, finely chopped
6 garlic cloves minced
1/4 c. dry white wine
1 1/2 c. vegetable broth (I used chicken)
1/2 t. oregano (or majoram)
2 cans cannellini beans, rinsed and drained
    Again, I used 8 oz. dried beans, soaked and then cooked for 1 1/4 hr)
1/4 t. ground black pepper
2 oz. French bread cut into 1" cubes
1 T. butter, cut into small pieces
1/2 c. grated Parmigiano-Reggiano cheese

1. Bring 5 c. water to boil in a large stainless-steel skillet, and add asparagus to the pan. Cover and cook 2 minutes; drain. Rinse asparagus with cold water; drain well. Set aside.
2. Return pan to medium-high heat. Add 1 T. oil, swirling to coast. Add mushrooms, shallots, and garlic; saute 8 minutes or until mushrooms are tender. Add wine; cook 3 minutes or until liquid evaporates. Stir in broth, oregano, and beans; bring to a simmer. Reduce heat to medium, and cook for 12 minutes or until thick and beans are very tender.
3. Preheat broiler
4. place French bread and butter in a food processor and pulse until coarse crumbs form. Add the remaining 1 T. oil and cheese to coarse breadcrumbs; pulse until combined. Stir asparagus into bean mixture; sprinkle coarse breadcrumb mixture evenly over bean mixture. Broil 3 minutes or until crumbs are golden brown.

Kim's Vegetable Medley

We went to dinner at our friends' home the other night and they grilled hamburgers, hot dogs, sausages, you know the drill.  It was fabulous, don't get me wrong.  She served berries and salad and all sorts of good stuff, but THE BEST thing on the table was this mix of roasted vegetables.  I couldn't eat enough -- and I've made it twice since.  As a matter of fact, I just polished off the leftovers (and there were leftovers, believe me, because there is NO WAY my kids are going to eat this).  Kim said it came into being because she had all this produce and didn't know what to do with it... here's what I used:

Kim's Vegetable Medley

1 sweet potato cubed
1 onion coarsely chopped
1 zucchini 1/2" slices
1 green pepper cubed
1 red pepper cubed

Toss veggies in 1 tablespoon of olive oil until well coated.  Add 1/2 t. salt, 1/2 t. oregano, 1/2 t. parsley (or whatever herb you want to use). Pop in an 400 degree oven for about 30 minutes.

Fajita Sweet Potatoes

I know, I know, two posts in a row on fajita food -- but this one is really good and really easy. Granted, I think I'm the only member of the family that liked these -- and so, I'll be eating them for the next 5 days (so many leftovers) -- BUT, so very very good, so easy, and so good for me!

From The Bitten Word

Fajita Sweet Potatoes

Peel and chop sweet potatoes, toss with olive oil to coat. Add 2T (or entire packet) of fajita seasoning. Roast in a single layer in a 350 degree oven for 35 minutes.

Brussel Sprouts

Thanksgiving has come and gone, and I have lots of stuff to write about -- but the thing I liked best (and probably one of the easiest things I made) was roasted brussel sprouts. Simply delicious. I think I'll roast cauliflower next...

I bought two containers of fresh sprouts, and cut them in half (and trimmed the ends, if necessary)
Tossed with olive oil, salt and red pepper flakes
Roasted at 400 degrees for about 15 minutes
Cooled and popped in the fridge overnight, reheated for dinner on Thursday.

Yum, yum, yum.

Roasted Butternut Squash with Cinnamon

Butternut Squash is one of those things that I hated as a kid, but love now. So I can sort of understand the turned up noses and gagging sounds when I try to feed it to my audience. However, since I'm in charge, everynow and then, I'm going to serve it up and let them whine all they want.

I swore I would never be "that kind of mom" but I have to admit, we had our little friend Tommy over and I made this for dinner. We not only forced him to eat it, we also asked him to rate it. Amazingly, Tommy gave it a 2.5 out of 5. And even more amazingly, my oldest son told me he liked it the other day. You could have knocked me over...

Anyway, I couldn't take a picture because we ate it all. Next time...

This recipe is from Cooking Light, October 2004 issue -- it was just a simple side dish in an article about pork chops, but it jumped out at me.

Roasted butternut squash

Preheat oven to 400 degrees. Coat a nonstick baking sheet with cooking spray. Arrange 4 c. (1/2 in.) diced butternut squash in a single layer on pan, sprinkle with 1/2 t. salt, 1/4 t. groundcinnamon, and 1/4 t. ground nutmeg. Coat squash with cooking spray. Bake at 400 degrees for 10 minutes, turn with a spatula. Bake an additional 10 minutes or until squash is soft and begins to brown.

Oven Fried Onion Rings

This is a great recipe! We LOVE LOVE LOVE onion rings here -- and to be honest, those frozen Ore-Ida things just weren't doing it for me. I found this on another food blog (The Bitten Word)and made it within days. This is definately going on the weekly schedule now!

It's from Martha Stewart's Everyday Food, June 2009

Ingredients
* 1 1/2 cups cornflakes
* 1/2 cup plain dried breadcrumbs
* 1 large egg
* 1/2 cup low-fat buttermilk
* 1/4 cup all-purpose flour
* 1/8 teaspoon cayenne pepper
* Coarse salt and ground pepper
* 1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
* 2 tablespoons olive oil

Directions

1. Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.

2. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.