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Tuesday, April 23, 2019

Creamy Scalloped Ham, Asparagus, and Potato


This is a dish designed to use some of those leftovers from Easter dinner.  It is a creamy and delicious and a meal all in itself.

6 medium potatoes, sliced thin
2 c. diced ham
1 c. diced onion
1 c. diced aspapargus
2 c. milk
1/2 c. heavy cream
3 T. butter
3 T. flour
salt and pepper

With cooking spray, spray a 2 qt. casserole dish.  Lay 1/3 of the potatoes into the dish.  Cover with 1/2 the ham and 1/2 the asparagus.
In a saucepan melt the butter, then whip in the flour.  Allow to bubble.  Whip in milk and cream and bring to a boil.  Boil one minute, stirring constantly.  Remove from heat and pour 1/3 of the mixture over the potatoes in the casserole dish.  Top with another 1/3 of the potatoes and remaining ham and onion.  Top with another 1/3 of the sauce.  Cover with remaining potatoes.  Pour remaining sauce on top and sprinkle with salt, pepper, and a few bits of butter.  Cover and bake at 375 for 30 minutes.  Uncover and bake an additional 60-70 minutes.

Sunday, April 21, 2019

Tarts with Strawberry Rhubarb Topping

These are a delicious touch of springtime!  The small tarts are enough for one or could be shared by two.  You will need 4 small tart pans.  You could make this as one large tart and just cut into slices if you do not have the small pans.

For the crust:
1/2 c. or 113 grams unsalted butter
1/4 c. or 50 grams sugar
1/2 t. vanilla
1/8 t. salt
1 egg yolk
1 1/4 c. or 150 grams flour

In a mixer bowl beat together the butter, sugar, vanilla and salt until smooth.  Add the egg yolk, mixing until well incorporated.  Stir in flour, or mix in slowly.  It will seem crumbly at first but will eventually come together.  Divide into 4 pieces.

Line tart pans bottoms with parchment paper, then spray with pan spray.
On a floured surface roll each section of dough into a 7"-8" circle.  Transfer to tart pan.  Trim edges.
Place tarts into the refrigerator for 20 minutes.

Bake tarts in a 375 degree oven for 15 minutes or until lightly browned.
Cool before removing from the tart pans.

Filling:
8 oz. cream cheese, at room temperature
1/2 c. sugar
1 t. vanilla
1 t. lemon juice
1/2 c. heavy cream

Beat cream cheese, sugar, vanilla and lemon juice until well mixed and creamy.  Slowly beat in cream.  If the mixture is still very stiff, add an additional bit of cream.

Put cream cheese mixture into cooled tart shells.

Topping:
1 lb strawberries, hulled and quartered
1 lb rhubarb, sliced in 1/2 inch slices
4 tbsp (or more) lemon juice
1/4 cup (or more) sugar
1 tbsp cornstarch
1/2 cup water

Put all ingredients into a saucepan and bring to a boil.  Turn down to a simmer and continue cooking for 5 minutes.  Cool completely.
Spoon topping onto the top of the charts.

Saturday, April 20, 2019

Hawaiian Sweet Rolls


These are a great roll to go along with an Easter ham dinner.  If you have any left they would make perfect rolls for sliders!

  • 1 c. pineapple juice 
  • 1/2 c. milk
  • 6 T. butter, melted
  • 1/3 c. honey or 1/3 c. sugar
  • 6 cups flour
  • 1 T. yeast
  • 2 1/2 t. salt
  • 2 T.  brown sugar
  • 1 large egg
  • 1 t. white vinegar
  • 2 t. vanilla
    for the topping:  3 T. Butter, melted
     
    Mix flour, yeast and salt in a mixer bowl.  Stir together the pineapple juice, honey or sugar, 6T. butter, and milk.  Heat to lukewarm-don't worry if it looks curdled.  Slowly add this mixture to the flour in the mixing bowl.  Beat on medium speed with the dough hook for 5 minutes.  Or knead by hand.  The dough will come together but still be a bit sticky.  Put in a buttered bowl and cover.  Put in a warm place to rise for 1 1/2 hours.
     The dough should double in size.  Take dough out of bowl and divide into 18 pieces.  Roll each piece into a ball.  Place balls in a 13 x 9 inch baking dish that has been sprayed with cooking spray.  Cover and let rise for another 1 1/2 hours.  Brush tops with some of the 3 T. butter.  Bake at 375 degrees for 20-25 minutes.  Brush with butter again when rolls come out of oven.  Allow to cool at least 10 minutes in the pan before removing.

Thursday, April 18, 2019

Creamy Chicken and Broccoli Casserole


This casserole has a nice creamy interior with a crunchy cheese-bacon-onion topping.  You can make the casserole even easier and quicker to put together by using Uncle Ben's microwave brown rice packets.  Either way this is one comfort food dish.

1# chicken tenders, cut into cubes
2 T. olive oil
2 c. broccoli floretts
2 c. milk
1 1/2 c. half and half
1/3 c. flour
2 c. cooked brown rice
1 can french fried onions
1/2 c. bacon bits
2 c. shredded sharp Cheddar cheese

Heat oil in a skillet.  Add chicken and broccoli and saute until chicken is no longer pink and broccoli is tender crisp.  Mix 1/3 c. flour and 2/3 c. half and half.  Pour into chicken mixture.  Add remaining milk and half and half.  Cook for about 5 minutes.  Stir in  1 3/4 c. of the cheese and rice.  Mix well and allow to continue cooking on medium heat until the cheese melts.  Pour the mixture into a 8" x 8" baking dish.  Sprinkle on the french fried onions, bacon bits and remaining 1/4 c. cheese.  Put dish into a 375 degree oven and cook 15 minutes.


Wednesday, April 17, 2019

Veggie Pita Sandwiches

This is a kind of half pita sandwich/half gyro with lots of veggies and fried spiced garbanzo beans.  Top it with an easily made tzakiki sauce and it becomes more like a gyro.  Anyway you eat it, it makes a quick healthy dinner.

To make the filling:
1 can garbanzo beans, rinsed and drained
2 T. olive oil
1/2 t. oregano
1 t. paprika
1 clove garlic, minced
1 c. sliced red onion
1 small zucchini, cut into slices
1 red pepper, cut into slices

In a frying pan put all the above ingredients. Saute on medium high heat for 15 minutes.  You want the beans to get toasted and the vegetables soft cooked.

To make the sauce:
1/2 cucumber, peeled and cut into chunks
1 small carton plain yogurt
2 T. lime juice
1/2 t. dill
Put all above ingredients into a food processor and process until smooth.

Put filling into pitas and top with sauce.  You can preheat the pitas by wrapping them in foil and putting into a 350 degree oven for 10 minutes.  If liked you and also put sliced tomatoes, cucumber slices, spinach or lettuce into the pitas.

Monday, April 15, 2019

Black Bean Burgers



These are a delicious alternative to a meat burger.  You can serve it up as a traditional burger or put on some salsa, avocado, cilantro, lettuce and tomato for a Mexican burger.

1 can black beans, drained and rinsed
1/2 c chopped onion
2 T. shredded carrot
1 c. diced mushrooms
1/2 t. cumin
1/2 t. chili powder
1/2 c. oatmeal

Put all ingredients into a food processor and process til well mixed.  Form into 6 patties and place on a parchment sheet covered baking tray.  Bake at 450 for 10 minutes.  Flip and cook an additional 5-8 minutes.  Leftovers can be frozen or reheated in the microwave.

Sunday, April 14, 2019

Chock Full of Veggies Frittata



This frittata makes a great dinner with leftovers for breakfast, lunch or dinner the next day.  Make sure you have a frying pan that can go into the oven for this recipe.

16 oz. sliced mushrooms
1shallot, diced
1 small red pepper, diced
1 potato
2 c. Broccolini cut into piece
1/2 zucchini diced
8 eggs
1/2 c. Cheese

In an ovenproof fry pan put 1 T. Olive oil.  Add mushrooms, shallots, red pepper, broccoli and zucchini.  Sauté on medium heat for 5 minutes.  Prick the potato with a fork and put in a microwave for 4 minutes.  Dice potato and add to other vegetables.  Beat eggs together well in a bowl.  Pour over vegetables and cook on medium heat, covered, for 4 to 5 minutes.  Uncover and place in the oven on broil for 4 minutes.

Thursday, April 11, 2019

Edamame Quinoa Salad


This is a delightful salad-good for a light lunch or as an accompaniment to a nice gyro.  Thanks to the quinoa it is full of protein and nutrition.

2 c. edamame, shelled
1 c. corn
1 1/2 c. cooked cooled quinoa
2-3 green onions, sliced
1 red pepper, diced
2 T. chopped fresh parsley
2 T. olive oil
3 T. lemon juice
1/4 t. garlic powder
1/4 t. thyme
Boil the edamame and corn, then drain.  Cool.  Combine the edamame, corn, quinoa, onions, pepper, and parsley.  Whisk together the oil, lemon, garlic and thyme.  Pour over the quinoa mixture and stir well.

Tuesday, April 9, 2019

Vegetarian Enchilada Casserole


We have been eating lots of vegetables the last few weeks and taking a bit of a break from meat.  This casserole is perfect just as it is and I promise you won’t even miss the meat.  It is super good with a spoonful of guacamole on top.

8 oz. sliced mushroom
1 red pepper, diced
1/2 onion, diced
1 c. Corn
1 jalapeno, chopped
1 can black beans, rinsed and drained
12 corn tortillas
1 can enchilada sauce
Nutritional yeast or shredded cheese

In a saucepan with a small amount of oil or vegetable broth saute all the vegetables for 5 minutes.
Stir in beans.  Put about 1 c. Of this mixture on the bottom of a 9 x 9 in. Baking dish.  Take 4 corn tortillas and dip into the enchilada sauce in a bowl, then place on top of vegetable mixture.  Sprinkle with yeast or cheese.  Repeat the layers.  Finish with cheese on top.  Bake at 375 for 30 minutes.

Sunday, April 7, 2019

Quinoa Vegetable Stuffed Butternut Squash


This dish reminds me of fall.  But served with a nice salmon patty it makes a great spring dinner too.  If you are trying to eat more plant based or vegan this can also be a delicious main course.

1 butternut squash
1/2 c. quinoa
1 1/2  c. vegetable broth
1 c. chopped onion
2 c. sliced mushrooms
1 clove garlic, minced
1 t. thyme
1 t. sage
3 T. nutritional yeast (optional)
2 c. spinach
Cut squash in half, scoop out seeds.  Place the squash, cut side down, in a baking dish with about 1/2 c. water.  Cover with foil and bake at 375 for about 30 minutes.  Check for tenderness-you want it fork tender.  If it is still hard, bake longer. 
Put 1 c. broth and quinoa in a saucepan.  Bring to a boil.  Cover and simmer for 15 minutes.  In a frying pan put the remaining 1/2 c. broth and onion and garlic.  Bring broth to a boil, turn down to simmer for 5 minutes.  Add mushrooms and cook for 5 minutes.  Add spinach and cook for an additional 3-4 minutes.  Stir in spices and nutritional yeast (if desired.)  Sit in quinoa.
In baking dish turn squash to cut side up.  Spoon quinoa mixture on top of the squash.  Return to the oven and bake for 15 minutes.

Friday, April 5, 2019

Star Pizza Bread




This is a great dinner with a side salad.  Tear off the strips and dip into some warm pizza or marinara sauce.

2 c. Warm water
2 T. Yeast
2T. Olive oil
2t. Sugar
2 t. Salt
3-4 c. Flour
2 c. Shredded mozzarella cheese
1 c. Pizza sauce

Put water into a large bowl.  Add yeast and whisk until yeast is dissolved.  Add oil, sugar and salt.  Whisk until well combined.  Stir in enough flour to form a dough you can easily handle without it being too sticky.  Put flour on a countertop and knead 4-5 minutes.  Divide in half.  Roll ou one half to a circle large enough to fit on a pizza pan or stone.
Place on stone.  Spread sauce then cheese on top.  Roll out the other half of the dough and place on top of first one.





Pinch edges to seal.  Place a small glass in the center.  With a knife cut into 1/4 s from the edge of the glass out.




Then cut each 1/4 into three slices from the glass out.  Take each strip and twist around three times.  Put into a 400 degree oven and bake 20 minutes.  Serve with warm sauce.




Tuesday, April 2, 2019

Strawberry Cheesecake Tarts


Spring is in the air!  This dessert is a nice light no baked cheesecake base with fresh sliced strawberry
Topping.  The small tarts are just right for one big or two smaller servings.  It could also make one regular size tart. The crust is a sweet cook type crust. The crust recipe is from King Arthur Flour.

For the crust:
1/2 c. Butter, room temperature
1/4 c. Sugar
1/2 t. Vanilla
1/8 t. Salt
1 egg yolk
1 1/4 c.flour

Line tart pans with parchment paper.  Spray with cooking spray.
Beat butter, sugar, vanilla and salt on a medium low speed with a mixer.  Beat until smooth.
Add the egg yolk.  Stir in flour until dough comes together.
Roll out dough on a lightly floured surface.  It should be about 1/4 inch thick.
Transfer dough to tart pans.  Trim the edges even with the top of the tart pan.
Press dough lightly into the sides of the tart pan.
Chill 20 minutes.
Bake tarts at 375 degrees for 30 minutes.
Allow to cool.

Filling:
  16 oz. cream cheese
1 t. Vanilla
1 container cool whip
1/2 c. Sugar

Beat sugar, vanilla and cream cheese.  Stir in cool whip.  Put into cooled tarts and top with sliced strawberries.  If desired heat a little strawberry jam and spoon on top of strawberries.

Sunday, March 31, 2019

Vegetable Curry



This a quick nutritious dinner chock full of both vegetables and flavor. Great for a quick dinner.

1/2 onion, chopped into slices
Broccoli florets from one head of broccoli
2 carrots, chopped into slices
8 oz. sliced mushrooms
1 red pepper, sliced
1  1/2 c. Almond or oat milk
 2-3 t. Red curry paste
1 t. Maple syrup

Put all vegetables into a nonstick pan.  Cook over medium heat yntil broccoli and carrot are crisp cooked.  Add in milk, syrup and curry paste.  Cook until sauce thickens.

Friday, March 29, 2019

Lemon Penne Mediterranean Salad


When spring arrives, it starts becoming salad time for dinner in our house.  Tonight on the menu is a nice light salad with just enough ingredients to make it filling and full of flavor.  If you want to add protein you can always add some grilled shrimp or chicken.  If you don't like goat cheese, feta cheese will also work nicely.

6 oz. penne pasta, cooked and drained, then cooled
2 c. asparagus, steamed and cooled
2 c. spinach leaves
1/4 c. chopped red onion
2 c. cherry tomatoes
1 c. diced cucumber
1/2 c. cubed goat cheese or feta cheese
Toss together all ingredients with dressing and serve.

Dressing:
1/3 c. olive oil
2 T. red wine vinegar
2 T. water
2 T. lemon juice
salt and pepper
Whisk together well.

Thursday, March 28, 2019

Teriyaki Vegetables and Rice


This is a delightful dinner with lots of flavor and nutrition.  If you are looking for a tasty vegetarian dinner you won't be disappointed in this one.

2 c. broccoli florets
1 c. sliced onion
2 carrots, sliced
2 c. sliced mushrooms
1/2 zucchini, sliced
2 red peppers, sliced
1 T. olive oil
1/2-1 c. teriyaki sauce
Put oil in a large frying pan.  Add all vegetables and cook until crisp tender.  Add teriyaki sauce.
For the rice:
2 c. water
1 c. brown rice
Put together in a saucepan.  Bring to a boil, cover and simmer for 45-50 minutes.
Serve vegetables over rice.

Monday, March 25, 2019

Simple Rice and Beans with Green Sour Cream


This is a simple vegetarian dinner, complete for a cilantro spiked sour cream that is made from tofu.  It is filling and leftovers make a great lunch.  Try it for a meatless Monday meal.

2 cans black beans, drained and rinsed
1 c. vegetable broth
1 T. chili powder
2 c. corn
Put these ingredients into a saucepan and bring to a simmer.
In serving bowls place
2 tomatoes, chopped
2 green onions, chopped
2 red or orange peppers, chopped

Cook 1 c. brown rice with 2 c. water for 50 minutes.

Place rice over raw vegetables in bowls.  Top with bean-corn mixture.
Top this with:
salsa
cilantro
green sour cream

Green sour cream:
1/2 pkg. soft tofu
2 cloves garlic
1/2 bunch cilantro
1/2 lime, juiced
Combine in a blender or food processor until smooth.



Wednesday, March 20, 2019

Mango Coconut Bundt Cake



This time of year who isn't thing of warm tropical breezes, palm trees, and warm weather?  This bundt cake is part of a series of bundt cake recipes offered by a bundt cake baking club.  I found one of their members at: janesadventuresindinner.com. This is a great little way of bringing the tropics home to your kitchen.

  • 1 cup fresh mango
  • ¾ cup sugar
  • 1 tsp coconut flavoring
  • ¾ cup unsweetened, shredded coconut
  • 3 eggs
  • 1 t. vanilla
  • 8 oz coconut milk
  • 2 tsp ground ginger
  • 2 tsp baking powder
  • 3 cups flour
In your mixer bowl, using the paddle, mix the mango and sugar until well combined.  Add coconut flavoring, vanilla, coconut milk and eggs.  Beat well.  Add the flour, ginger, and baking powder.  Mix batter until it is smooth.  Spray a bundt pan with cooking spray.  Put batter evenly into the pan and bake at 350 degrees for 50 minutes.

Wednesday, March 13, 2019

Granola and Fruit Breakfast Tart



Recently I had to bring a dish to thank our classified staff for all their hard work.  This dish was a perfect breakfast treat.  It is healthy and beautiful.

  • 1 1/2 cup old fashioned oats
  • 1 cup mixed chopped nuts and seeds (I used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds)
  • 5 Tbsp butter, melted
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • about 2 cups Greek yogurt
  • 2 c. strawberries
  •  1/2 c. blueberries
  • 1 banana
  • 2 kiwi
  • 1 can mandarin oranges, drained or one peeled satsuma orange
  • 5-6 raspberries
Mix oats, nuts, butter, and honey in a bowl.  Spray a tart pan with cooking spray. Press oat mixture into pan.  Bake at 325 for about 25 minutes, or until golden brown.  Allow to cool.
Once the crust is cool, spread yogurt in a circle on the crust.  Decorate around the edge with strawberries, follow with kiwi slices, and then bananas.  Put blueberries as accents throughout,  Put raspberries in center.  (see picture for help.)

Wednesday, March 6, 2019

Maple Nut Muffins


These are a nice breakfast, or a treat with a cup of coffee or tea.  The dough can be quite thick if you choose to use yogurt, and you may need to add a little milk to just thin it a bit.

3 c. flour
2 T. brown sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. finely chopped nuts
Whisk all these ingredients together in a bowl.  In another bowl whisk:
1 egg
1/2 cup yogurt, buttermilk or milk
1/2 c. maple syrup
1 t. vanilla
1 t. maple flavoring/extract
Mix the wet ingredients into the dry ingredients.  Spray a muffin try with cooking spray and fill the cups 2/3 full.  On the top of each muffin sprinkle a little brown sugar and cinnamon.  Put  a few chopped nuts on top of each muffin.  Bake at 400 for 15 minutes.

Tuesday, February 26, 2019

Vegetarian Mexican Rice and Beans Casserole


Sometimes it is nice to just have a dinner without meat.  This one is certainly filling and tasty.  Be sure to give yourself and hour and a half for it to bake.  Prep is super easy.

3/4 c. brown rice
1 7 oz. can tomato sauce
1 1/2 c. vegetable broth
1 can black beans
2 c. frozen corn
1/2 t. onion powder
1/2 t. garlic powder
1 t. chili powder
1/2 T. cumin
1 t. oregano
1 t. paprika
Combine all ingredients in a 8" x 8" baking dish.  Cover with aluminum foil.  Bake at 350 degrees for 1 1/2 hours.   After baking uncover and sprinkle on
2 c. shredded Cheddar cheese
Bake an additional 10 minutes.
Remove from oven.  Sprinkle with Cilantro, sour cream, jalapenos and avocado as desired.