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/

Rocket to Mars Casserole

    A little spice, some crunch, lots of cans, mixing of cultures, and a chance to use up that leftover rotisserie chicken or Thanksgiving turkey.   

       This is a tribute to a friend named, Jack, who is interested in all things having to do with space.  He also likes to cook, but this recipe is probably too simple for him.

1 can cream/mushroom soup

1/2 C sour cream (or yogurt)

1/2 C mayonnaise

1 C frozen peas

1 can sliced water chestnuts, rinsed and drained

1  4 oz. can diced chiles

1-2 C seasoned stuffing cubes*

2-3 C cooked chicken, shredded or cubed*

Topping: 1/4 C sliced almonds

Optional: smoked paprika and aleppo pepper

Preheat oven to 350° F.  Spray an 8” x 11”* baking dish with oil.

In a large mixing bowl, mix together the soup, sour cream, and mayonnaise.  Add the remaining ingredients, except the almonds.  Mix together and place in prepared dish.  Sprinkle with sliced almonds, then paprika and pepper, if desired. 

Bake for 35-45 minutes.  Remove from oven and let it rest for about 5 minutes before serving.  Enjoy!

Serves 4. 

*Use a 9” x 13” casserole dish and the larger amounts (or more) for 6-8 servings.  You can also increase the sour cream, mayo, and peas (or whatever veggies you like) by 1/4 C or so.

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.

Pan-Steamed Broccoli w/Sesame, Lemon, Parmesan

I read about the book, Six Seasons, somewhere and fortunately, my public library had it.  I found several recipes in it that I wanted to try.  This one is a keeper.  It's pretty quick and easy, once the broccoli is prepped.

1 lemon

EVOO

2 garlic cloves, smashed, peeled

1/4 t dried chile flakes (optional)

1 1/2 lb broccoli, bite-size

Kosher salt, black pepper

2-4 T sesame seeds, toasted

1/4-1/2 C parmesan, freshly grated

Grate zest from lemon into a large bowl.  Halve the lemon and squeeze the juice through a strainer, into the bowl and set aside.

Into a large skillet that has a lid, heat 1-2 tablespoons of olive oil, over medium-low heat.  Add the garlic and cook slowly to toast the garlic so it’s very soft, fragrant, and nicely golden brown (but not burned) about 5 minutes.  Add the chile flakes, if adding, and arrange the broccoli in an even layer; it’s okay if the pan is crowded.  Season with 1/2 t salt.

Increase the heat to medium-high and add about 1/4 C of water (enough to create steam, but not for broccoli to sit in water).  Put the lid on immediately.  Steam broccoli until tender, about 7 minutes, adding more water if necessary.

When broccoli is cooked, (drained of any remaining water) transfer to the bowl with lemon juice.  Add sesame seeds and lots of black pepper.  Toss gently.  (Add salt, pepper, or chile flakes if needed.) Add 1-3 T olive oil, toss again, and then shower with cheese.  Serve warm or at room temperature.

Six Seasons, Joshua McFadden, p. 176-7

Soboro Bowl Bento

 

This is a delicious lunch time treat, with only three toppings on a bowl of rice.  I was introduced to it by my Auntie Agnes when I went to visit her.  A bowl of rice has flaked salmon, some seasoned scrambled egg, and a green shiso (perilla) pickle.  You could also garnish with some strips of nori (seaweed) if desired.

So here it is for one serving:

• large bowl of rice
• flaked salmon or tuna
• pickled shiso  Alternates could be green beans cut up, cooked spinach, shredded carrots, 
• an egg seasoned with a little soy and a pinch of sugar, scrambled int fine bits (1 egg is enough for two bowls.)
• nori, either in strips or torn into small pieces, (optional)

And there you have it. 😊. Enjoy!

Roasted Sweet Potato Wedges with Chili

• 2 to 3 medium sweet potatoes
• 
  
• 1/2 tsp coarse salt 
  
  
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp ground pepper
• 2 tbsp olive oil
• Optional:  lime, cut into sections for squeezing over


1. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
2. In a small bowl, combine the salt, chili and garlic powders, and pepper.  Set aside.
3. Cut each potato in half widthwise, then cut each half into 8 wedges.
4. On the prepared pan, toss potatoes with oil, then the spice mixture until coated. Arrange wedges, cut sides down.
5. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.  They will not be crisp but still yummy!
6. Serve with lime sections.  Squeeze on the potatoes for a nice tang.

Yogurt Panna Cotta

This is one of the simplest desserts to make, and takes only a few minutes of preparation time, plus the time it takes to set up in the refrigerator, 2+ hours.  It is light and refreshing, too.

4 tablespoons (60 ml) water
2 1/2 teaspoons (1 packet or 1/4 ounce or 7 grams) unflavored gelatin
2 cups (460 grams) plain whole-milk Greek or regular yogurt*
1 ½-2 cups (475 ml) milk, heavy cream or a combination thereof, divided**
1/3 cup (65 grams) granulated sugar
2 tablespoons (30 ml) freshly squeezed lemon juice (from about 1/2 lemon)

To serve

Fresh berries, or a berry sauce***
1/3 to 1/2 cup (110 to 170 grams) honey
1/2 to 3/4 cup (55 to 85 grams) walnuts, toasted, cooled and coarsely chopped

       Have enough small dessert cups. (You will have about 4 cups of liquid.)

       Place water in a small bowl. Stir in gelatin and set aside until the gelatin softens, about 15 minutes. 

        In a large bowl, whisk all of yogurt and 1 cup** of milk, cream or a mixture thereof. In a small saucepan, bring remaining milk or cream and sugar to a simmer. Stir in water-gelatin mixture (it will dissolve immediately) and remove from heat. Whisk this mixture into the yogurt mixture, then stir in lemon juice at the end. Pour mixture into small cups and chill in fridge for at least 2 hours.  It’s best to do this the night before you need it, to be safe.

         Right before you serve the panna cotta, sprinkle it with walnuts and drizzle it with honey, berries or berry sauce. This needs to be done right before you serve it because the honey will (unfortunately) become liquidy and roll off if it sits on the panna cotta for too long. 

Do ahead: Panna cottas can be made two days ahead. Keep refrigerated. 

*  Greek yogurt will result in a little firmer set.

**For a firmer panna cotta, reduce the milk or cream by up to 1/2 cup.

https://smittenkitchen.com/2013/04/yogurt-panna-cotta-with-walnuts-and-honey/

***Berry Sauce

2/3 cup frozen blueberries

2/3 cup frozen blackberries

1/4 cup water

1/4 cup sugar

2 tablespoons fresh lemon juice

Preparation

Combine the 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently simmer 10-20 minutes or longer until sauce thickens slightly.  It will continue to thicken as it cools.

Korean Beef Bowl

I first discovered this recipe on Damn Delicious. But there wasn't enough sauce and the flavors were "almost" there for me, but not quite. I have played with the proportions but the addition of the water and sake seem to be more to our liking. My main attempt was to create more sauce, which the original recipe did not have.   Koreans also may put a fried egg on top, then quickly mix it into the hot rice and meat mixture so that it cooks the egg. Serve with the veggie pickles.  (I do not claim that this is authentic.)

3 T brown sugar, 
3 T soy sauce
1/4 C water
1/4 C sake, sherry, or more water
1 t Sriracha, or more to taste
1 T grated ginger 

2 t vegetable oil
2 t garlic, minced
1 pound ground beef
1 1/2 T cornstarch diluted in 2 T water
2 green onions, thinly sliced (optional)

2 t sesame oil 

Cooked rice, for serving
kim chee
pickles--marinated for 30 minutes or more (see recipe below)
Optional: 4 fried eggs
2 t toasted sesame seeds (garnish)

If making pickles, make them now so they have time to marinate.

In a small bowl, whisk together brown sugar, soy sauce, water, sake, Sriracha, and ginger. Set aside.

Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in the soy sauce mixture and green onions (if using) until well combined, allowing to simmer until heated through, about 2 minutes.  Add cornstarch mixture until thickened.  Mix in sesame oil right after turning off the heat.

Serve immediately over a bowl of rice. Lay fried egg on top and garnish with sesame seeds. Serve kim chee and pickled vegetables along side. These help to balance the flavors of the meat.

Pickles: 1/3 C each: sugar, vinegar, water, and a pinch of salt. Add sliced radishes, julienned carrots, or sliced onion. (Large quantities not needed.)

The original recipe came from here.

Avocado Toast

I have no shame.  This comes from SmittenKitchen, where I get a lot of recipes, as well as from her cookbook.
This is so easy, as long as you have an avocado and a lemon.  I usually buy a bag of lemons, so I always have some on hand.  Oh, those days when I had access to a lemon tree and didn't take advantage of it!
     Apparently Avocado Toast has been around for awhile, but I had never heard of it until I read about it on Deb's website.  And it didn't take me long to try making it.  So easy for lunch!  And so yummy!  Why didn't I think of this!

1 slice of bread
1/2 avocado
1 T olive oil
1 T lemon juice
pepper (Aleppo, cayenne, your choice)

1.  Toast a slice of bread.  This one happens to be a heavy sourdough, our favorite.  (Use something a little heavier than soft white sandwich bread.)
2.  Slice up half an avocado on the toast, and kind of mash it around with a fork to spread all the way to the edges.
3.  Place on a plate, drizzle over the olive oil and lemon juice so they run off and get under the toast.
4.  Sprinkle with your choice of pepper.
5.  Enjoy!  Do again tomorrow for lunch!  Or breakfast or dinner.

Lisa’s Tacos

This is a recipe that Lisa got from Girl Scouts or something when she was in elementary school.  She made it several times for us.  Now I am going to make it with her daughter.  Good served with Mexican Rice.

1 pound ground beef                                             Sauce:

½ onion, chopped                               1 16 oz cans stewed tomatoes

2 t. chile powder                                 1½ tsp crushed oregano

1 clove garlic, minced                         1 tsp Worcestershire sauce

3 C tortilla chips, lightly crushed       ½ tsp salt

2 C shredded cheese                           ¼ tsp pepper

2 C shredded lettuce

Preheat oven to 350°.

Cook beef and onion with seasonings until brown.  Drain fat. 

Place crushed chips in a glass pie plate or small casserole dish.  Cover with beef, then cheese. 

Bake in oven for 20 minutes or until heated through.  Serve with shredded lettuce and sauce.

Lisa’s Amaretto Cranberry Sauce

Lisa has made this cranberry sauce for the holidays for several years now.  The addition of the amaretto takes cranberry sauce to a higher level.  Enjoy this for Thanksgiving.  Besides serving it with turkey or other holiday meats, it is good on toast or biscuits, or over ice cream.

1 cup water

1 cup sugar

1 12 oz bag fresh cranberries

1/3 cup orange marmalade

1/3 cup Amaretto

1/3 cup toasted slivered almonds

optional: zest and juice from one lemon

Combine water and sugar in a saucepan and heat to boiling.  Add cranberries and cook for about 5-10 minutes.  Remove from heat.  Add marmalade and optional lemon zest and juice. 

Cool completely and add amaretto and almonds.

Pour into glass jars and chill.  Keeps in refrigerator for months.