Filed under: Recipes – Main Dish
I’m making this up as I go along so no guarantees for this recipe – yet! If you try it, come back and comment on it please so I can modify it as needed.
Fresh Ingredients
1 cup grated carrots
1 cup grated zucchini
1/2 cup diced onion
1/2 cup diced mushrooms
1 clove garlic, minced
sliced cheddar or jack cheese (optional)
PantryFare
2 cups rolled oats
3 tbsp flour
Spices and Oils
1/4 cup tamari
salt and pepper to taste
oil for frying
Mix everything together (except for oil & cheese) and shape into patties. Brown in skillet over medium-high heat. Place in a baking pan and bake at 350 degrees for 25-30 minutes. Top with a slice of cheese in the last 5 minutes if desired. Serve on a roll with lettuce, tomatoes, and the works.
September 3, 2010
This recipe also calls for a Parmesan sauce that I will call ‘optional’ since it calls for 1/2 stick of butter. Too rich for my blood!
Fresh Ingredients
1-1/2 cup grated zucchini
1/2 cup grated carrot
1 small onion, finely diced
1 garlic clove, pressed
1 egg
1/2 cup milk
2 tbsp butter
PantryFare
8 tbsp flour
Oils and Spices
pinch of basil
herb salt & pepper to taste
oil for frying
Saute the grated zucchini and carrots in 2 tbsp butter for 8-10 minutes. Beat egg and milk, add basil, salt and pepper. Add to vegetables along with enough flour to form the mixture into patties. Pan fry the patties in an oiled skillet until golden.
For the sauce melt 1/2 stick butter and stir in 3 tbsp flour. Add 1/2 cup milk, stirring over medium heat until it starts to thicken. Add 1 cup freshly grated Parmesan or Romano cheese and simmer a few minutes as you stir. Serve on top of patties.
September 3, 2010
Another recipe from Diana Kennedy, The Art of Mexican Cooking using the Pot Beans.
Fresh Ingredients
1 recipe frioles de olla
1 T white onion, finely chopped
Spices and Oils
6 T lard
Heat the lard in a 10″ frying pan. Fry the onion over medium heat until transparent. Add a cupful of the beans and broth and mash down over fairly high heat. As they reduce, add more and keep mashing until all the beans have been added. Continue frying as you scrap the sides and bottom of the pan until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
If you are preparing the beans ahead, cook them until all the beans have been added and mashed. Then cover tightly to prevent a hard crust from forming on the top. When reheating, sprinkle the top with warm water, mix in and continue with the final frying.
The paste freezes well.
July 7, 2010
I add recipes here that I don’t want to forget. This one comes from Diana Kennedy, The Art of Mexican Cooking (see the above Good Books link to Amazon).
Fresh Ingredients
1/4 white onion, roughly sliced
PantryFare
1/2 pound dry beans – pinto, pink or black turtle
Spices and Oils
1 heaping T lard
sea salt to taste
Remove stones and dirt from the beans and rinse them twice in cold water. Drain. Place in a pot and cover with hot water plus about 3 inches above the beans. Add the onion and lard and bring to a simmer. Continue simmering until the beans are soft, then add salt and continue cooking until the beans are very soft and the broth is soupy. Cooking time will vary depending on the dryness of the beans but plan on an extended time frame and eat the next day.
Pointers from Diana Kennedy:
“Do not soak the beans first; the skin gives off an unpleasant flavor.”
“Do not add the salt until the skins are soft, or they will toughen.”
“Do not leave the beans at room temperature for any length of time; they ferment easily”
Always use the bean broth . . . throw out the book that tells you to discard it.”
July 7, 2010
Fresh Ingredients
2-3 leaves kale, chopped
2-3 leaves chard, chopped
1 tsp fresh rosemary, chopped
1-2 cloves garlic, minced
PantryFare
1 can chickpeas
1 can diced tomatoes (or 4 fresh plum tomatoes)
1/2 cup quinoa
1/2 cup vegetable broth
Spices and Oils
1 tsp olive oil
1 tsp corriander
1 tsp Italian herbs
dash of red pepper flakes
Put the olive oil, garlic, all spices and herbs in a soup pan or large skillet. Saute on medium heat for a couple minutes. Add the vegetable broth. Drain and rinse the canned chickpeas. Add them along with the tomatoes, quinoa to the seasoned broth. Layer the kale and chard on top, cover pan and cook 15-20 minutes.
For cold leftovers, place on a bed of Romain leaves.
Serves 3-4
July 1, 2010
Fresh Ingredients
1 medium eggplant, chopped into 1” pieces
1 medium zucchini, sliced
1 bell pepper, cut into strips
1 medium onion, sliced
2 cloves garlic, minced
PantryFare
10 stuffed green olives
1 – 14 oz can diced tomatoes
Spices and Oils
2 T olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried oregano
Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic. Saute for 15-20 minutes, until the vegetables appear to be about half cooked. Add the tomatoes, olives, and seasonings. Stir together, cover, and simmer over low for approximately 40 minutes.
Be healthy!
May 12, 2010
Fresh Ingredients
Beet greens and stems, chopped
1 small portabello mushroom
1 clove garlic
2 T pesto
PantryFare
1 cup dried fava beans
Spices and Oils
1/8 cup olive oil
1 T plum vinegar
¼ tsp salt
Cook the fava beans 2 hours, until soft. Cool and peel the outside skins off to discard. Place beans, oil, garlic and pesto in food processor and puree. Add water as necessary to get a consistency that holds together, but just barely.
Steam the beet greens and mix in bowl with salt and vinegar. Sautee the mushrooms and add to the greens. Heat the fava puree and plate together, either adjacent or with a bed of the pureed beans.
Be healthy!
April 30, 2010
Fresh Ingredients
1 pound fresh spinach
1 onion, chopped
6 cloves garlic, minced
1 tablespoon grated ginger
1 cup plain yogurt
PantryFare
1 can chickpeas
Spices and Oils
2 tablespoons oil
2 tsp ground corriander
½ tsp tumeric
¼ tsp cayenne
Cook the chopped onion in large pan over medium heat until translucent. Add the onion, garlic, ginger and spices and sauté 3-5 minutes. Then add the spinach with 1 cup of water and cook until the spinach wilts. Puree the spinach in your blender or food processor then move back to the pan. Add the can of chickpeas and heat through. Fold in the yogurt and heat slowly.
Serve with warm naan or rice. Makes approximately 4 servings.
Notes: Don’t overdo the ginger (like my tendency) and sprinkle cooked spinach with lemon juice if you want to keep the bright green color.
Source: Whats4Eats.com
January 9, 2010
Fresh Ingredients
½ onion, chopped
½ red pepper, chopped
½ yellow pepper, chopped
6 mushrooms, sliced
1 zucchini, sliced
PantryFare
1 cup quinoa
1 can Rotel tomatoes with green chiles
Spices and Oils
1 Tbsp olive oil
1 tsp salt
½ tsp garlic pepper
Cook the quinoa in 2 cups water for 20 minutes, until water is absorbed and quinoa is light and fluffy.
Add oil to large skillet over medium-high heat and cook vegetables until tender. Add the canned tomatoes, salt and pepper and reduce heat. Simmer 10-15 minutes.
Serve vegetables over the quinoa and enjoy. Serves 4.
January 6, 2010
From the St Petersburg Times for taste-friendly vegetables.
1 Butternut Squash
1 Tablespoon Canola oil
1/2 tsp ground cumin
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground cayenne
1/2 tsp salt
Peel, seed and cube squash into 1 inch pieces. Toss with oil. Mix up the spices and sprinkle over the squash. Line a cookie sheet with aluminum foil and spread the squash pieces over the pan. Bake at 475 degrees, turning once, until golden, approximately 25 minutes.
December 3, 2009
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