Swedish Baked Feta & Tomatoes

This went viral on the internet several years ago.  It makes a tasty dish and is fairly quick.  Who doesn't love pasta and cheese!  Other non-carb options below.

1/2-1 lb pasta
1 block (8 oz) feta cheese
1/4-1/2 cup olive oil
12-16 oz grape or cherry tomatoes, (cut in 1/2, if large)
4 garlic cloves. slivered 

1 T capers

1/2 t dried oregano

black or Aleppo pepper

fresh basil leaves, sliced thinly

Pour some olive into the bottom of the baking dish. Place the whole feta block in the center.  Place the tomatoes, garlic, and capers around the cheese.  Pour more olive oil on top. Sprinkle the oregano and pepper on top.

Bake in 400 F for 15 minutes on the middle rack. Then turn on the broiler, move to a higher rack, and let cheese and tomatoes brown a bit.  It could take 3-5 minutes. Watch carefully so it doesn’t burn.

Cook the pasta al dente according to cooking instructions. 

Break up the feta a bit and mix it all together until creamy.* Top the pasta with this and add plenty of basil leaves.

*Can also be served with crackers or chips, over roasted veggies, or baked with a couple of cans of drained chickpeas.

Recipe adapted from:  https://liemessa.fi/2020/09/baked-feta-pasta-original-recipe/

Easy Artichoke Bites

These appetizers are always a hit, and pretty easy to keep the ingredients on hand when you need something at the last minute.  And I've just found a way to make them even faster and easier.

  4 large eggs

 1 jar (12-14 oz) artichoke bruschetta mix*

 1/4 C fine dried bread crumbs

 1/2 t each pepper and dried oregano

 1 4 oz can diced chiles

 2 C (8 oz.) shredded sharp cheddar cheese

1.  Preheat oven to 350°.  Spray 10” glass pie plate or 7" x 11" baking dish with oil.

2.  Whisk eggs in a bowl to blend. Stir in the remaining ingredients.

3.  Pour mixture into the prepared baking dish and bake, uncovered, until it feels set when lightly touched, about 30 minutes. Let sit at least 10 minutes before cutting into small squares or pie sized pieces, if serving for dinner.

 

Make ahead: Up to 1 day, chilled. Reheat, uncovered, 12 minutes at 325°.

 

*Trader Joe's has a 12 oz. jar. Cara Mia has a 14 oz. jar.

Truffled Gnocchi

This is my version of a dish I had at an Italian restaurant.  I prepared it for Book Club tonight.

1 package gnocchi (about 1 pound)

1 1/2 T butter

1 T flour

1 C milk (whole or 2%, or add some cream)

1/2 C truffle cheese* (available at Trader Joe’s)

4-5 T grated parmesan/romano

2-3 t truffle oil

Preheat oven to 425º with rack in the middle.  Butter a shallow baking dish about 8” x 8”.

Start the water to boil for the gnocchi and follow the package directions.

Make a white sauce melting the butter, then gradually stirring in the flour.  Whisk in the milk until smooth.  Gradually stir in the truffle cheese until melted.  Add 2 T of the parmesan cheese.  Keep on low while you heat the gnocchi, usually for about a minute or two until it floats to the surface.

Drain the water thoroughly, then stir into the cheese sauce.  Spread into the prepared dish.  Sprinkle with enough of the remaining parmesan to cover.

Bake for 5-8 minutes until bubbly and the top is browned.  

Remove from the oven and drizzle with the truffle oil.

*Substitute gruyere or other melty cheese.

Curried Lentils with Coconut Milk

This has a delicious flavor.  Including both green and red lentils with the coconut milk give it a unique taste and texture.  (But you can use all red or all green and adjust timing accordingly.  Green takes longer than red.)  This recipe barely serves 3.  Double for some leftovers.  I love Basmati rice and this recipe goes well with it.  Find it at TJ's and follow the directions on the package.  Otherwise, I mix it half and half with short grain rice and cook it in the rice cooker.

3	Tbsp extra-virgin olive oil
1	Tbsp minced peeled fresh ginger
2	garlic cloves, minced
1	shallot or small onion, minced
½	tsp ground coriander
1	tsp cumin seeds or ground cumin
1	tsp ground turmeric
½	cup French green lentils,* rinsed separately from the red
1 ½	13.5-oz can unsweetened coconut milk cup red lentils (they're really orange, not red)
	kosher salt
	Cooked basmati rice, plain yogurt, chopped fresh cilantro,

In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot, coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.

Add the green lentils*, coconut milk, and 1 tsp kosher salt, then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer for 10 minutes, stirring now and then.  Add the red lentils and cook until all lentils are completely soft, about 20-25 minutes more.  Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.  Season to taste with salt.

Serve the lentils hot over basmati rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro or mint. A side of naan is nice, too.

*I've found the French green lentils and red lentils in bins at Safeway.  TJs has bags of red ones.

This recipe came from here.   Food52 has been a great source for recipes lately.  Check them out.

Singapore Crab (or Tofu)

Rotini with Garbanzos and Feta

This is a good vegetarian dish, but you can add cooked chicken, salmon, shrimp or tuna to make it more meaty.  Adjust seasonings to your taste.  You can make it ahead of time and chill it to serve as a salad.

• 6 oz rotini ( spiral-shaped pasta)
• 1 T + 2 T olive oil
• 2 garlic cloves, minced
• 6 cups coarsely chopped spinach
• 1 (15-ounce) cans chickpeas, drained
• 3/4 cup crumbled feta cheese
• ¼- ½ cup sliced olives (black or kalamata)
• 1/3 cup sliced sun-dried tomatoes
• 2-3 T fresh lemon juice
• 1-2 t Italian seasoning (basil and oregano)
• Salt to taste  (feta and olives will add saltiness)
• Freshly ground pepper to taste
• Lemon wedges (optional)  
• Parmesan cheese (optional)  

Preparation

1. Cook pasta according to directions.
2. Saute garlic until light golden, about 1 minute.  Remove, then add spinach.  Turn off heat.  Stir and cook slightly.  Remove from pan and place in bowl.
3. Combine all ingredients in a large bowl; toss well.
4. Garnish with lemon wedges and parmesan cheese, if desired.

Chickpea and Cilantro Stew with Cumin Croutes

Two cumin croutes in bowl

Stew over the "crusts"

Stew with avocado and cilantro garnish

I found this recipe when I found the Turkish Lentil Soup, which I really liked.  I didn't try this recipe until after I had made the Moroccan Chickpea Chili.  The cumin croutes (which means crust in French)  was part of the reason I delayed making it.  But I think those really MAKE this recipe.  I used a sourdough baguette and made 2 each plus extras for any leftovers.  So I needed more oil and cumin mix, too.  If you don't care much for cumin, you may want to reduce the amount or omit it.  It is pretty strong, but I love cumin.
The lemon rind and juice really perk up the flavor so it is very lemony.  You may want to start with just 2 tablespoons of lemon juice.

I used a stick blender to process the stew just briefly. 

4 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
4 1/2-inch slices Italian or French bread --  (1 per serving)
   *      *      *     *     *
1 1/2 tablespoons extra virgin olive oil
1 large onion -- chopped
4 garlic cloves -- finely chopped
4 cups chicken or vegetable broth
2 cans 16 ounce canned chickpeas -- rinsed
1 cup packed cilantro sprigs
1 teaspoon grated lemon peel (about 1 lemon)
3 tablespoons fresh lemon juice (about 2 lemons)

1 1/2 cups chopped seeded fresh tomatoes or 1 15 oz can chopped tomatoes
Salt and freshly ground black pepper -- to taste

1. Preheat the oven to 375F. To make the croutes, stir together the 4 teaspoons
of olive oil with the cumin in a small bowl. Brush the flavored oil lightly over
both sides of the bread slices and arrange on a baking sheet. Bake in the
preheated oven for about 10 minutes, turning once, until toasted on both sides.
Set aside.

2. Heat the remaining 1 1/2 tablespoons of oil in a large skillet or Dutch oven.
Add the onion and saute over medium heat, stirring occasionally, until softened,
about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in the
broth and chickpeas and bring to a boil over high heat. Reduce the heat to low
and cook, covered, for 20 minutes to blend the flavors.

3. In a blender or food processor, process about half of the chickpea and broth
mixture with 1/2 C cilantro, lemon juice and lemon peel to make a smooth puree.

4. Return the pureed mixture to the pan with the remaining whole chickpeas and
reheat gently, about 2 minutes. Stir in the chopped tomatoes and simmer until
just heated through, about 2 minutes. Season with salt and pepper to taste.
Serve immediately so that the colors remain bright.

5. Place the cumin croutes in shallow soup bowls or on rimmed plates and spoon
the stew over them.

You may garnish with cubed avocados and cilantro.

 American Medical Association Family Cookbook, 1997 by Melanie Barnard and Brooke Dojny, et al

Nutrition:  453 cals, 116 cals from fat, 13g total fat, 2g
sat fat, 0mg chol, 978mg sodium, 69g total carbs, 13g fiber, 18g prot

Mediterranean Pasta with Roasted Tomatoes

 This was a simple dinner to make, although it took time to bake the tomatoes.  It was so easy and very tasty.  Although the original recipe called for Roma tomatoes, I found the skin on them to be too tough.

This sauce also works well for other uses, too.  Spread it on bread, cooked eggs, veggies.  You'll find other uses, too.

2 pounds tomatoes, about 4-5 tomatoes cut into about 2-inch pieces
1/4 C olive oil
2 cloves garlic, minced
1 T Italian seasoning
1/4-1/2 t crushed red pepper
1/2 t sea salt
1/4 t ground pepper
8 ounces pasta, such as spaghetti or fettuccine (I used an 8 oz. pkg of TJ's garlic fettuccine)

shredded parmesan cheese

1. Preheat oven to 400°F. Place tomato chunks, cut-sides up, in foil-lined 9x13 inch pan. Mix oil, minced garlic and seasonings in small bowl. Spoon over tomatoes.

2. Roast 45 to 60 minutes until tomatoes are soft and browned on top.

3. Prepare pasta as directed on package. Drain well.

4. Coarsely mash the roasted tomatoes on the baking pan.  Pour over pasta; toss to mix slightly. Serve with shredded Parmesan cheese and additional crushed red pepper, if desired.

Serves 3-4.

*Next day:  I heated some cooked shredded pork and then added the leftover pasta and tomatoes.  This is one way to make it more hearty, but it isn't necessary.

Original recipe

Moroccan Chickpea Chili

        I loved the flavors of this chili/stew/soup.  Be careful with how much ground red pepper you add if anyone is very sensitive.  It's easy to make with a few key ingredients on hand.  Add more beans or broth depending on the consistency you want.

      If you like this recipe, you might also want to try Chickpea and Cilantro Stew with Cumin. 

       Don't let the long list of ingredients scare you.  It is mostly spices.  

1 T olive oil

1  C chopped onion

¾ C chopped celery     

½ C chopped carrot               

½ C chopped bell pepper   

1  t  minced garlic

2  t ground cumin 

2  t paprika (plain or smoked)

1  t ground ginger

½ t ground turmeric

¼ t freshly ground black pepper

¼ t salt

1/8 t ground cinnamon

1/8 t ground red pepper OR LESS

2 C water or chicken broth

2  T  tomato paste*

1-2 (15 ½ oz) cans chickpeas (garbanzo beans), rinsed and drained

1  (14.5-oz) can diced tomatoes, undrained

2  T chopped fresh cilantro

1  T fresh lemon juice   

Garnish:  yogurt, more cilantro

          (underlines separate groups of ingredients to be added)

Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, pepper, and garlic to pan; sauté 5 minutes. Stir in seasonings; cook 1 minute, stirring constantly. Add water or chicken broth, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

This can be garnished with a little dollop of yogurt or sprinkled with more cilantro.

Great served with basmati rice.

* Freeze leftover tomato paste in 1-2 T dollops in a freezer baggie.  Because it is so thick, it will usually stay separate until frozen.  Take out as needed from the baggie.

Original recipe:  Moroccan Chickpea Chili My Recipes

Chile Relleno Casserole

I like this recipe better than any of the others because the egg topping is fluffy and just a bit crusty.

2  7 oz. can whole chiles or more              1 large can evap. milk
            4 eggs, separated                                       2 Tbsp flour

about 1 lb each, sharp and jack cheese, sliced or shredded

(try shredded Mexican mix to make a layer about ¾-1" thick)

Open chiles, remove seeds, if desired.  Place in the bottom of a 9 x 13” baking dish. (For half recipe, I used a 10-inch pie plate.)  Spread cheese over the chiles.

Whip egg whites until stiff, mix in flour; set aside.  Beat egg yolks and milk, fold in beaten egg whites.  Pour over cheese.

Bake uncovered at 325 for 50-60 minutes, or until golden brown.  Serve immediately.

I served this garnished with some chopped cilantro, Mexican Rice and a little cabbage slaw with Mexican flavors.

Saveur Macaroni and Cheese

This was very delicious! But when you read all the rich ingredients you'll understand why.  I only made a half recipe which we ate several times. This could definitely be company fare.  You can make it meatless by leaving out the ham.

11 tbsp. unsalted butter, melted, divided: 1 T grease pan,
        4 T w/ bread crumbs, 6 T for sauce
Kosher salt, to taste
12 oz. rigatoni, cooked
2 slices crustless white bread
2 tsp. finely chopped thyme
1 small onion, finely chopped
1⁄2 cup flour
3 cups milk
2 cups heavy cream
12 oz. grated sharp cheddar
8 oz. roughly chopped cooked ham (used thin-sliced lunch-meat style)
3 oz. blue cheese, crumbled (used gorgonzola)
1⁄2 cup minced flat-leaf parsley (didn’t have any)
1⁄4 tsp. hot sauce, such as Tabasco
1⁄4 freshly ground black pepper
1⁄8 freshly ground nutmeg

1.  Grease a 2-qt. baking dish with 1 tbsp. butter; set aside. Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente. Drain pasta, rinse; set aside. Pulse bread into crumbs in food processor; mix with 4 tbsp. butter; set aside.

2.  Heat oven to 400˚. Melt 6 Tbsp butter in a 6-qt. pot over medium heat. Add thyme and onions; cook until soft, 6–8 minutes. Whisk in flour; cook 2–3 minutes. Whisk in milk and cream. Increase heat to medium-high; cook, whisking, until thick, 10–12 minutes. Whisk in salt, cheddar, ham, blue cheese, parsley, hot sauce, pepper, and nutmeg. Stir in pasta; add to pan; sprinkle with bread crumbs. Bake until bubbly, 30–40 minutes.

Link: http://www.saveur.com/article/Recipes/Macaroni-and-Cheese-1000078214