Spinach and Cheese Pie

Ingredients 

12 oz cottage cheese

2 c grated cheddar cheese (I buy the bag already grated)

1 package chopped spinach/or fresh

3 eggs

3 T flour

9” unbaked pie shell or make you own

 

opt: onions, mushrooms, leek, garlic, broccoli, asparagus, or your favorite veggie’s

Directions

Drain spinach and drain well

·      Fry the veggies

·      Combine chesses, eggs and flour in a bowl

·      Add vegies and mix up

·      Bake 400-435 for 40-60 minutes until puffy and browned

Implements

Comments

Asperagus, Steamed,roasted,stir-fried, grilled - (from Mark Bittman of the NYTimes via Jessie

Ingredients
1 1/2 to 2 pounds of fresh amperages to serve 4 people
salt and peppper to taste

Directions
Even the best asparagus needs something, even if it’s as little as olive oil and lemon. Hence the following below, with the best cooking methods — steaming (or poaching; in the case of asparagus, they’re roughly equivalent); roasting; grilling (or broiling, which is always an alternative, because the broiler is nothing but an upside-down grill); and stir-frying — and flavors well suited to each.

There are several varieties of asparagus, including white, which is, in my experience, overrated. (You Northern Europeans may yell at me all you like; I’ve tried it everywhere.) The most relevant difference for most of us is thick versus thin, and you can use either in any recipe here. In the 1990s, I considered skinny asparagus far superior to fat, because it requires no peeling and cooks in a flash. A few years ago, I began to better appreciate the delicious snap of thick spears as well as their relative sturdiness. Certainly if you’re steaming or grilling, thick is the preferable type. It really should be peeled; it will look, taste and bite more nicely if you take the time. And with thick or thin, you can snap the bottoms off or go the easier route and just chop off the last inch or two with a chef’s knife.

You might prefer asparagus crisp-tender or softer than that; either way, it’s done when you can pierce the thickest part of a spear with a sharp knife without much resistance. This might take less than five minutes for very slender asparagus, twice that long for thick. (Roasting is the slowest of the cooking methods here.) For all of these recipes, use 1 1/2 to 2 pounds to serve four people, and as always, add salt and black pepper to taste.

1. STEAMED

With Brown Butter
Put asparagus in a covered pot with an inch of water (they may stand, lean or lie flat) and turn heat to high. Put 2 to 4 tablespoons butter in a small saucepan over medium heat; stir occasionally until foam subsides and butter turns nut brown. When asparagus is done, drain, drizzle with butter and serve.

With Aïoli
Skip brown butter. Put an egg yolk in a food processor with 2 teaspoons Dijon mustard, 1 to 4 peeled garlic cloves, 1 tablespoon lemon juice and 1 teaspoon lemon zest. Turn it on and drizzle in 1 cup olive oil; an emulsion will form. Serve asparagus dipped in aïoli.

With Fried Eggs and Ham
Skip brown butter. Melt 2 tablespoons butter in a large skillet over medium heat. Add 4 slices good ham and cook gently on both sides; remove. Add 2 more tablespoons butter in skillet and fry four eggs until whites are firm. Serve asparagus topped with ham, eggs and any pan juices.

2. ROASTED

With or Without Bacon
Heat oven to 450. Toss asparagus with 2 tablespoons olive oil (more if you don’t use bacon) and 4 ounces cubed bacon (optional) in a roasting pan. Roast, turning once or twice, until done. Garnish: Grated Parmesan.

With Carrots, Sesame and Soy
Skip bacon. Substitute sesame oil for the olive oil and add 2 thinly sliced carrots to roasting pan. After 5 minutes of roasting, sprinkle with 1 tablespoon sesame seeds. When done, drizzle with soy sauce and toss. Garnish: Crumbled toasted nori.

With Blue Cheese and Bread Crumbs
After 5 minutes of roasting, turn asparagus and top with 1/2 cup fresh bread crumbs and 1/4 cup crumbled blue cheese. Continue to roast without turning until asparagus is done. Turn on broiler and broil until top browns, about 1 minute.

3. STIR-FRIED

With Shallots and Fish Sauce
Put a large skillet over high heat for 3 minutes. Add 2 tablespoons peanut oil, then asparagus — cut into 2-inch lengths — and 10 halved shallots. Cook, stirring, until asparagus and shallots are dry and beginning to brown. Add 2 tablespoons water and 1 tablespoon fish sauce; cook until done. Garnish: Chopped peanuts.

With Scallops and Black Beans
Soak 1 tablespoon fermented black beans in sake or white wine to cover while pan heats. Substitute 1 tablespoon minced garlic for the shallots and soy sauce for the fish sauce. Add black beans and 1/2 pound sliced or cubed scallops to pan along with soy sauce and water. Garnish: Chopped chives.

With Chicken and Shiitakes
Skip shallots. When pan is hot, add oil, then 1/2 pound cubed chicken thighs. Cook, stirring occasionally, until browned; remove. Add asparagus and 1/2 pound trimmed and sliced shiitake mushrooms; proceed, substituting oyster sauce for the fish sauce. Add chicken back to pan along with oyster sauce and water. Garnish: More oyster sauce.

4. GRILLED

With Lemon Marinade
Heat a grill with rack 4 to 6 inches from flame. Combine 2 tablespoons olive oil and zest and juice of 1 lemon; brush asparagus with this. Grill asparagus crosswise, turning once or twice and brushing with sauce until done. Garnish: Lemon wedges.

With Grape Tomatoes and Pesto
Skip lemon; grill 1 pint grape tomatoes, skewered, with the asparagus, brushing all with olive oil. Purée 1 cup basil leaves, 1 small garlic clove, 1 tablespoon pine nuts, 1/4 cup (or more) olive oil and 1/4 cup grated Parmesan in a mini food processor. Serve asparagus and tomatoes with pesto.

With Red-Pepper Glaze
Substitute lime zest and juice for the lemon; add 1 tablespoon honey and 1/2 teaspoon (or more) red-pepper flakes. Grill 1 yellow bell pepper — cut into thick strips — and 4 trimmed scallions along with the asparagus, brushing all with the glaze. Garnish: Lime wedges.

Grilled Eggplant with Feta Vinaigrette (Steven and Jessie)

Ingredients
1 small clove garlic
kosher salt
1 1/2 Tbs fresh lemon juice
1 small shallot, very finely diced
3 Tbsp extra virgin olive oil
1/2 tsp cumin seeds, lightly toasted and pounded in a mortar or ground in a spice grinder (or ground cumin)
Pinch of cayenne, more to taste
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2 inch thick rounds
3 Tbsp extra virgin olive oil; more as needed
1/4 cup crumbled feta
2 Tbsp coarsely chopped fresh mint
2 Tbsp coarsely chopped fresh cilantro

Directions
With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef's knife.

In a small bowl, combine the garlic paste and 1 Tbs of the lemon juice and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne if needed.

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, another 3 to 4 minutes. The interior should be grayish and soft rather than white and hard.

Top the grilled eggplant slices with the shallots, feta, and herbs. Whisk the garlic-cumin vinaigrette and drizzle it on top. Serve immediately.


Comments
This is from Fine Cooking Magazine. No need to salt the eggplant! The size of the eggplant slices is important (if too thick will cook too much on the outside before the inside is done; if too thin, they might fall through the grill)

Roasted Beets with Goat Cheese (Jessie and Steven)

Ingredients
Beets:
3 medium yellow beets
3 medium red beets
(about 1 pound each), stems trimmed off
2 Tbs extra-virgin olive oil
Salt and freshly ground black pepper
1/4-1/2 pound goat cheese

Dressing:
3 cups tangerine juice, or orange juice
1 Tbs lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

Directions
Preheat oven to 350oF. Place beets in a baking pan, drizzle with the oil and season with the salt and pepper. Cover with foil and bake for about 1 hour or until tender when pierced with a knife.

For the dressing, reduce the tangerine juice to about ¾ cup over medium-high heat (in a non-reactive pan). Add the lemon juice, salt, and pepper. Over medium heat, reduce until the mixture bubbles and had a syrup-like consistency (about ¼ cup left). Let cool to room temp and add the olive oil.

When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. (can keep extra dressing for 1 week in fridge). Sprinkle goat cheese on top.

Implements
Baking pan
Non-reactive pot

Comments
Modified from a recipe by Michael Chiarello (he uses blue cheese instead of goat cheese, places the beets on top of baby spinach, and strains the dressing [forget that!]).

Potato Gratin with Rosemary (Jessie and Steven)

Ingredients
2 tsp unsalted butter or margarine
11/2 cups 1% or 2% milk
½ cup nonfat half & half
2 cloves garlic chopped in large pieces
2 to 3 fresh sprigs rosemary (or 1 tsp dried)
¼ tsp nutmeg
1 cup grated Swiss cheese
½ cup grated parmesan cheese
½ cup goat cheese (crumbled)
2 pounds potatoes (about 4 medium) (Russet)
Kosher salt and white pepper

Directions
Heat oven to 350oF. Grease the baking dish with the butter or margarine. Pour the milk and half & half into a small pot. Add the rosemary, garlic, and nutmeg. Bring to a boil, cover, and remove from heat. Set aside to infuse (about 20 min). Combine the Swiss and parmesan cheeses in a bowl. Peel the potatoes and slice into 1/8 inch rounds. Arrange 1/3 potato slices in single overlapping layer in baking dish. Season with salt and pepper and top with 1/3 of the Swiss/parmesan cheese and ½ half of the goat cheese. Repeat a potato layer, salt and pepper, 1/3 Swiss/parmesan cheese, and remaining ½ goat cheese. Add the remaining potato layer and press down the layers. Remove garlic and rosemary from milk mixture and heat to a simmer. Pour over potatoes and sprinkle remaining Swiss/parmesan cheese on top. Set the baking dish on the foil-lined baking sheet and bake until top is brown and potatoes are tender (about 1h 15 min).

Implements
baking dish (about 9x13)
foil-lined baking sheet
small pot

Comments
This will serve about 6. It’s a good party dish since you don’t have to watch over it and the rosemary has a nice aroma.

From Fine Cooking Magazine (I modified the recipe to use lowfat milk instead of whole and nonfat half & half instead of heavy cream-perfectly fine!)

Baked Squash and Parmesan Cheese Pudding (Tortino di Zucca) (Steven and Jessie)

Ingredients
1 medium butternut squash, about 1 pound
1/2 cup grated parmesan cheese
1 egg
1 tsp fine sea salt
Freshly ground black pepper
3 Tbs butter at room temperature
1/4 tsp grated nutmeg
2 Tbs dry, unflavored breadcrumbs

Directions
Preheat the oven to 400o. Cook the squash in a baking dish for 1 hour. (leave oven on). Split the squash half lengthwise and spoon out the seeds and strings. Scoop out the pulp (about 1 cup). Put the pulp, parmesan, egg, salt, pepper, 2 Tbs butter and nutmeg in the large bowl of a food processor and pulse to have a homogenous mixture (not overly creamy). Grease the ramequins with butter and sprinkle about half the breadcrumbs over the butter. Divide the squash mixture among the ramequins. Sprinkle the remaining bread crumbs on top and dot with the remaining butter. Bake in the oven (still hot) for 20 minutes. Let rest for 5 minutes. Can turn each ramequin over onto a separate plate or eat as is (recommended for large ramequin).

Implements
Four 5 oz ramequins or 1 large ramequin
baking dish
food processor

Comments
You can serve this warm or later at room temperature

Baked Lima Beans (Ed and Eva)

Ingredients
1 lb. dry lima beans soaked 3 hours or overnight
1 diced onion
3/4 cup brown sugar
1 Tbsp molasses
1/2 can tomato soup
1/2 cup boiling water with 2 bouillon cubes
salt and pepper

Directions
Cook lima beans with onion, salt, and water to cover.
Drain, but save liquid.
Transfer lima beans to an oven-proof dish
Add brown sugar, molasses, tomato soup, boiling water with bouillon cubes, salt, and pepper
Bake at 350 degrees for 1 hour. If it gets too dry, add reserved liquid from beans

Comments
I tasted this for the first time at a Havurah cover dish supper. It was my favorite for the evening. I cooked it at home a few weeks later and I still think it is really fabulous. Edgar

From Phyllis Reicher, but remembered by Jon and Phil Holstein from their mom Jane. Even people who hate lima beans like this dish!!

Susan’s Sautéed Cauliflower

Ingredients
1 head cauliflower
olive oil
1 large or medium clove garlic
crushed red pepper to taste
juice of one lemon
2 Tbs tahini
chopped fresh parsley

Directions
Steam cauliflower for 5 minutes
Break into bite-sized flowerets
Crush garlic into olive oil
Add crushed red pepper
Sauté flowerets in the oil until they reach the desired tenderness
Separately, combine lemon juice and tahini
Just before serving, combine sauce with sautéed cauliflower and top with parsley

Implements
Heavy sauté pan
Garlic press
Lemon squeezer

Comments
If the flowerets are left somewhat firm, this is a particularly hearty dish

Roasted Root Vegetables (Wendy and Susan)

Ingredients
olive oil
salt
pepper
whatever combination you like of unpeeled root vegetables:
carrots
potatoes
sweet potatoes
parsnips
turnips
shallots (peeled but not cut)

Directions
Preheat oven to 425º
Cut vegetables into similar sized bite-sized chunks
Toss with olive oil, salt and pepper
Place in one layer in roasting pan
Shake (the vegetables, not yourself) every 15 minutes
Should be finished in 30 to 40 minutes, when vegetables have reached the desired tenderness and brownness

Implements
Heavy roasting pan or cookie sheet

Comments
The same method can be applied to green beans, asparagus, and broccoli, with less roasting time for thinner pieces. This method makes chunks of broccoli stems absolutely delicious.

Ratatouille or Vegetable Stew (Jessie and Steven)

Ingredients
2 green or red peppers (sliced)
1 large zucchini (chopped)
1 regular eggplant or 2-3 small Japanese eggplants cubed (the small ones are less bitter)
Chopped garlic
1 chopped onion
A few chopped tomatoes
1 bay leaf
1 tsp basil, marjoram, oregano
½ tsp rosemary
Fresh parsley
A few Tbs red wine
2 Tbs tomato paste
½ cup tomato juice
Salt and black pepper
A few Tbs olive oil

Directions
Cook garlic and onion in olive oil. Add eggplant, bay leaf, herbs, wine, and tomato juice. Cover and cook for about 15 minutes until eggplant is done. Add zucchini and peppers. Cover and cook for another 10 minutes. Add salt, pepper, tomatoes, and tomato paste. Cook until all vegetables are done. Top with chopped parsley.

Comments
You can also add grated cheese and chopped black olives at the end.

Baked squash (Allen and Nirelle)

Ingredients
Use whatever squash you like. We have found the best results with Butternut Squash.

Directions
Do it the usual way (ie, halved, deseeded, slathered with brown sugar or maple syrup or honey and butter or margarine and cooked at 400F for 1 hour) but add rum or Cointreau, orange zest, and nutmeg. Sherry works too. Crosshatch after halving for drama and to allow the sugars to seep in.Also try roasting some crumbled walnuts and serve as a side dish for sprinkling on the squash

Baked/broiled Mushrooms with pinenuts (Allen and Nirelle)

Ingredients
Large mushrooms (Use Portobellas if you like their strong taste.)
Pinenuts
Lemon
Olive oil
Pine nuts
Chopped garlic
Ground pepper
Salt

Directions
Destem large mushrooms. Place bottoms up in shallow roasting pan. Thoroughly rub with lemon.
Sprinkle olive oil in bottom of pan. Sprinkle pine nuts, chopped garlic,lemon juice, fresh ground pepper, salt, and olive oil on top of mushrooms.
Bake at 400 F for 10 minutes and broil for 2 minutes while you watch that the pinenuts do not burn.

Comments
Pinenuts are great on all sorts of dishes. This one is as simple as can be.

Roasted Peppers (Allen and Nirelle)

Ingredients
Assorted peppers
Chopped garlic
Olive oil
Lemon juice
Sugar

Directions
Roast peppers in oven under the broiler. Turn as skin turns black. Toss in paper bag if you wish while they cool a bit. Peel off the skin. Halve. Remove seeds. Slice in stripes. Garnish with chopped garlic and olive oil. Sprinkle on some lemon juice and a bit of sugar.

Comments
Simple. Quick. Beautiful. Can be prepared even the day before. An unbeatable side dish. And superior to the canned stuff.

Ed and Eva’s Honey Carrots

Ingredients
One large carrot per person and an extra (You can never get enough of this delicious dish)
1.5 TBS butter
2 TBS honey-maybe even more

Directions
Cut up carrots. Cook in a large CI frying pan. Add butter and honey. Taste when 50% done cooking to see if it is sweet enough. Cover with water. In the beginning it can be slowly cooked covered (for about 20 minutes). Then remove the cover so the liquid can evaporate. The trick here is to cook slowly and keep covered until the carrots are soft

Serve with a garnish of parsley

Wendy’s Curried Candied Carrots

Ingredients
1 pound of carrots, quartered and cut into 3” strips
¼ cup dark brown sugar
3 tablespoons butter
2 teaspoons curry powder

Directions
Melt butter in frying pan
Add curry and brown sugar
Stir until sugar is dissolved
Add carrot strips, turn heat to low and cover for 10 minutes
Remove lid and heat, stirring, until carrots are tender

Implements
Heavy frying pan with lid
Bamboo spatula

Comments
Serve with couscous and chicken snakes.

Kale with Garlic, Pine Nuts, and Bacon (Allen and Nirelle)

Ingredients
Kale
Salt
Garlic (chopped)
Roasted pine nuts
Bacon bits
Olive oil
Plain yogurt or sour cream

Directions
Kale (get that? Kale. When is the last time you cooked it? Never? Us, too, until Nirelle Atkinized our household)

No big deal. Buy two bunches. There are several types of Kale. Try them all to determine which you like best. Look for tender leaves. To prepare, cut away and discard the stalks.

Boil the leaves uncovered in lots of water (with a pinch of salt in it) for about 20 minutes. Generally cooking veggies uncovered serves to retain color. Rough chop and squeeze out most of the water. Just like cooking spinach. Fry chopped garlic in olive oil then if you like, add roasted pine nuts and bacon bits. When garlic is nicely browned add the boiled kale and toss for a while. To smooth things out add a dollop of sour cream or yogurt. Yum yum and very, that is, very healthy.

Green Beans and French Fried Onions (Ed and Eva)

Ingredients
Original recipe
1 lb green beans
1 4 oz can of mushrooms
1 101/2 oz can condensed cream of mushroom soup
1 cup french fried onions (1/2 of a
31/2 oz can)
salt, pepper to taste
1 tsp soy sauce

Eva's modification:
1/2 lb fresh mushrooms, sliced
White sauce made from:
1 Tbs butter or margerine
2 Tbs flour
1/2 cup milk & 1/2 cup chicken stock

Directions
Cut ends from beans and split in half lengthwise.
Cook in boiling water for 5 minutes, and drain.
Place soup in baking dish with the required amount of water to reconstitute.
Add drained mushrooms, beans, soy sauce and spices, and mix.
Spread onion rings on top.
Bake at 350 degrees for 20-30 minutes or until onions are crisp

Eva's modification (also recommended by Wendy)
Prepare and cook beans as above.
Melt butter or margerine. Add mushrooms and cook until soft.
Add flour and stir. If there is not enough butter left in pan to coat flour, add a little more.
Add milk and chicken stock, and stir until smooth. Cook until thickened with stirring.
Add beans and spices, turn into baking dish and spread onions on top.
Bake as above