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

Majek Gingersnaps

    I have another gingersnap recipe that I thought was very good.  Until I tried these.  Much spicer, and much more yummy!  If you find these too spicy, try Sparkling Gingersnaps.

3/4 C melted butter         2 C flour

1 1/2 C sugar 1 t baking soda

5 T molasses 2 t ea. ginger, cloves,

1 egg                                              & cinnamon

Additional sugar or rolling (granulated or turbinado)

Preheat oven to 350°.  Beat together ingredients on the left-hand column until light and creamy.  Add the dry ingredients and mix until combined.

Form into 1-inch balls.  Roll in sugar.  Place on an ungreased cookie sheet 3" apart.  Bake for 10 minutes.  Remove while puffy.  (It will deflate and flatten as it cools.)  Cool for a few minutes before removing from cookie sheet.

Makes about 3 dozen.

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!

Kathy’s Layered Enchilada Pie

My MAJEK group of friends have been exchanging recipes during COVID.  This is one that Kathy shared.  It is pretty simple, and very tasty.  

• My adaptations: I used a package Impossible Burger to eat lower on the food chain.  
• 2-4 T taco seasoning
• I used a 10" pie plate or 8 x 11 casserole dish
• After baking for 20 minutes, topped with more cheese, then returned to oven uncovered for another 5-10 minutes until bubbly.

1 lb ground beef                                

1 onion small size

1 can tomato sauce 8 oz or 14oz can of diced tomatoes

sliced black olives....sm can may be enough

1-1/2 cup cheddar cheese or more

3/4 cup water

Your favorite Mexican seasoning (Lawrys Taco is good or chili pwd….I used Penzeys Bold Taco) probably a tablespoon or more

6 corn tortillas...butter these

Brown meat and onion....drain.....then add tomato sauce and olives plus seasoning along with some salt and pepper.    

Layer the tortillas, meat, and cheese.  I end with tortillas on top.  Add water around sides.  Bake at 400* covered for 20-30 minutes.  

Serves 4-6 depending on how hungry you are.

You can have toppings like sour cream, cilantro, etc.

Simply Lemon Bars

For the crust:  

2 cups flour
1/2 cup granulated sugar
1/8 teaspoon kosher salt 

1 t grated lemon zest

1 cup unsalted butter (or omit salt)

Lemon layer:

4 large eggs at room temperature
1 1/2 cups granulated sugar
1 tablespoon+ grated lemon zest
1/2 cup freshly squeezed lemon juice
1/2 cup flour 

1 t baking powder

Confectioners’ sugar, for dusting.  

Line a 9 by 13 by 2-inch baking sheet with foil to make a sling.  Preheat oven to 350.

For the crust, mix together flour, sugar, salt, and zest.  Cut in the butter until just mixed. Press it into the greased baking sheet, building up a 1/2-inch edge on all sides, or not. Chill.

Bake the crust for 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 25 to 30, or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into rectangles and dust with confectioners’ sugar.

Berry Scones

This is a combination of two recipes; the ingredients are mostly from King Arthur Baking, and the directions are mostly from America's Test Kitchen Family Baking Book.

½ cup cold butter, (freeze, then grate most of it into flour mixture)

2 cups all-purpose flour (240 g)                 

¼ cup granulated sugar, plus more             

2 teaspoons baking powder                        

½ teaspoon salt                                         

¼ teaspoon baking soda                           Glaze:

1 tablespoon grated lemon peel               6 tablespoons powdered sugar

¾ cup buttermilk                                     4 teaspoons lemon juice

1 large egg

1 cup strawberries, cut into small pieces, raspberries, or blueberries*, 

 [cut raspberries after freezing]

1.     Place berries and butter in the freezer.

2.    In a bowl combine flour, sugar, baking powder, salt, and lemon zest to blend. Add frozen grated butter and toss with fingers until thoroughly coated.

3.     In a small bowl, whisk buttermilk and egg to blend. Add to flour mixture just until combined; do not overmix.

4.    Turn dough onto a floured surface and, with well-floured hands, knead gently 6-8 times until it just holds together.  Add a little more flour as needed to prevent sticking.

5.    Roll dough out into a 12” square.  Fold 1/3 toward center, then fold other end over to form a long rectangle.  Now fold 1/3 toward center with each side until you have a 4” square.

6.   Preheat oven to 350°.  Place on a floured plate and put into freezer for 5 minutes.  Do not overchill.

7.    Remove from freezer and put onto lightly-floured board.  Roll into a 12” square again.  Spread berries evenly onto the square leaving about 1” space of end closest to you.  (If berries are not very sweet, sprinkle with sugar.)

8.    Roll into a tight log, sealing the ends, and place with the seam side on the bottom.  Press into a 12” x 4” rectangle.**  Using a sharp floured knife, cut into 4 rectangles.  Cut each of the rectangles on the diagonal into 2 triangles.

9.    Place on baking sheet.  Melt 2 tablespoons butter and brush the tops of the scones.  Sprinkle lightly with sugar.

10.  Bake scones until tops are lightly browned, 20 to 25 minutes, rotating pan halfway through baking. Let cool about 10 minutes on baking sheet.

11.   Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.

Yield:  **Makes 8 large scones  

** I will often make a rectangle about 4" x 16" or even narrower and longer to make smaller scones.

*No berries, use frozen or ½ cup dried cranberries and ½ cup chopped nuts instead.

To make ahead up to 24 hours, stop after Step 5 and place dough into a covered container and refrigerate.  To continue, preheat the oven in step 6, but skip the freezer step and proceed.  (If you add the berries before refrigerating, the berries can bleed into the dough overnight.)

To make up to one month ahead, freeze on a tray or cookie sheet, then transfer to a freezer bag.  Bake for 25-30 minutes. 

 

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.