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

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.