Tag Archives: vegetarian

Pumpkin Spice Pancakes

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , ,
Pumpkin Spice Pancakes.

Pumpkin Spice Pancakes.

Those of you who know me by now, know that I adore anything with pumpkin spice, in fact I have a whole board on Pinterest, devoted to it.  That board gets visited a lot so I figure there are lots of other folks who love pumpkin spice anything as much as me.   Usually those foods revolve around dessert of some sort like cupcakes, pies, cookies, bars or even ice cream….but with pancakes I can bring my addiction to the breakfast table.

These are a perfect fall breakfast and a great way to use up  small amounts of pumpkin leftover from your other baking endeavors.  Sprinkling the tops with cinnamon sugar and adding just a drizzle of syrup is all these need in the way of topping.  I made these on a rainy Sunday morning when we could enjoy a leisurely breakfast.  They were wonderful !

PUMPKIN SPICE PANCAKES

All the ingredients ready.

All the ingredients ready.

Yield:   8 – 12 pancakes

Ingredients:

  • 1  1/4 cups all-purpose flour
  • 2 Tbsp. brown sugar, packed
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Dash ground ginger
  • Dash ground cloves
  • 1 cup milk  (I used 1/3 cup skim milk and 2/3 cup pumpkin spice coffee lightener for extra flavor.)
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 Tbsp. vegetable oil or melted butter

Directions:

1.  In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a whisk to combine.

2.  In another bowl, mix together the milk, pumpkin, egg, and oil or butter.  Add the wet ingredients to the flour mixture and whisk together just until combined.

Add egg-pumpkin mixture to the dry ingredients.

Add egg-pumpkin mixture to the dry ingredients.

The batter may still have a few lumps–that’s okay.

3.  Preheat the oven to 200*F.  Have an oven safe platter or serving dish ready.  Heat a greased griddle or skillet over medium heat.  Once the griddle is hot,  spoon on the pancake batter.  Let cook until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.

Look how they puffed up!

Look how they puffed up!

Transfer the cooked pancakes to the oven safe dish, and place in the oven to keep warm.   Repeat with rest of the batter until it has all been cooked.

4.  Serve warm with cinnamon sugar, maple syrup, and butter as desired.

Nice robust flavor!!

Nice robust flavor!!

Served with breakfast sausages.

Served with breakfast sausages.

SOURCE:   adapted from Martha Stewart

Kale and Caramelized Onion Grilled Cheese

Posted by deliciousonadollar in Sandwichs and tagged with , , , , , , ,
Kale and Caramelized Onion Grilled Cheese.

Kale and Caramelized Onion Grilled Cheese.

If you’re tired of the same old, same old for Meatless Mondays, this sandwich with its unusual combination of vegetables and cheese might just perk up your menu.  I served it with a hearty tomato soup, (read about it here.) last week when I wanted to have a meatless meal.

I had seen this sandwich recipe and earmarked it as one I wanted to try because of the inclusion of kale, with caramelized onions and two kinds of cheese.  I’ve only recently grown to like kale and I wasn’t sure I would like it in a sandwich, but surprisingly it did not announce itself too strongly.  The most prominent flavors were the onions and cheese, but the kale is quietly in the background, and you know you’re eating something healthy.  We thoroughly enjoyed this sandwich and it was a good compliment to the tomato soup.

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The two cheeses I used were Parmesan and smoked provolone.  The recipe calls for raclette, but it may not be widely available so a good substitute is Gruyère, or any cheese with good melting properties, like provolone.

KALE AND CARAMELIZED ONION GRILLED CHEESE

Yield:   Serves 4  ( 4 sandwiches)IMG_5141

Ingredients:

  • 4 medium sized kale leaves, stems removed
  • 2 teaspoons canola oil
  • 1 large or 2 medium red onions, cut into 1/2-inch thick slices
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon kosher salt
  • 1 teaspoon red wine vinegar
  • 8 slices multi-grain bread
  • cooking spray
  • 1 ounce finely grated Parmesan cheese, divided ( about 1/4 cup)
  • 3.5 oz. shredded raclette cheese ( about 7/8 cup)  or other shredded or sliced cheese

1.  Bring a small pot of water to a boil;  add kale.  Remove from heat; let stand 4 minutes or until kale is bright green.  Drain;  Pat leaves dry with paper towel.

Dry kale after blanching.

Dry kale after blanching.

2.  Heat a skillet over medium-high heat.  Add oil; swirl to coat.  Add onion, pepper, and salt.  Cool 10 minutes or until onion is tender and browned, stirring frequently.  Remove from heat; stir in vinegar, tossing to coat.

Brown onions in a little oil.

Brown onions in a little oil.

3.  Heat a non-stick skillet or panini pan over medium heat.  Lightly coat 1 side of each bread slice with cooking spray.  Working with 2 slices at a time, arrange bread in pan, sprayed side down.  Sprinkle 1 tablespoon Parmesan on each slice.

First layer of cheese is grated Parmesan.

First layer of cheese is grated Parmesan.

Top with 1 kale leaf, one-fourth of onion mixture,

Layer on the kale and onions.

Layer on the kale and onions.

and about 1/4 cup shredded cheese, (or 1-2 slices of cheese).

Top with second type of cheese.

Top with second type of cheese.

Top with another slice of bread, sprayed side up.

4.  Toast sandwiches until browned and cheeses are melted, turning over once.  Repeat with remaining bread slices and remaining filling ingredients.

Toast till browned and cheeses are melted.

Toast till browned and cheeses are melted.

Melty, gooey cheese, savory onions, and kale on multi-grain bread. YUM!

Melty, gooey cheese, savory onions, and kale on multi-grain bread. YUM!

SOURCE:  COOKING LIGHT  Magazine

Tomato Curry Soup

Posted by deliciousonadollar in Carolyn's Originals, Soups and tagged with , , , , , , , ,
Fresh Tomato Curry Soup

Fresh Tomato Curry Soup

Here we are again, Theme Thursday, and the theme is still tomatoes.  Today I have a recipe for Tomato Soup with the added flavor of curry to give it a little zing.

The inspiration for this soup came in a brown paper bag,  a plain brown wrapper you might say, but there was nothing naughty inside.  No, I’m happy to tell you the bag was full of ripe tomatoes.  A friend, going away for a few days, picked all the ripe tomatoes from her garden, and brought them to me, knowing that I would make good use of them.  Such a good friend!  My creative juices started flowing and looking for recipes for tomatoes I found several for soup.  I liked something about this one, and something about that one, but not everything about any one of them.  So how did I choose which one to make?  I didn’t.  I made a merger, taking a little from here and a little from there,  and came up with this idea for a tomato soup.

Using a large onion chopped, I sautéed it in butter then added the curry powder, stirred it around for a minute or so to blend flavors, added the crushed tomatoes and chicken broth and let it simmer a while.  So simple, and yet so good.

I used 2 1/2  pounds of fresh tomatoes with skins removed, and seeds squeezed out, but the really nice thing is that you can use  canned crushed tomatoes ( 28 oz. can), and have this soup anytime you want it.  You don’t need to wait for tomato season to roll around.  I also used chicken broth, but, here too, you can make a substitution and use vegetable broth instead for a vegetarian/vegan soup.  Since I associate curry with Indian cookery, and sour cream is also widely used in Indian cookery, at serving time I swirled a little sour cream into each bowl of soup and sprinkled on chopped chives for garnish.

We enjoyed this soup totally, and along with it I made a pretty spectacular grilled cheese sandwich, using kale, caramelized onions and cheese.  Wow!!  Stop back next week when I’ll have that recipe ready for you.  For now, here’s the soup.

Rich, deep tomato flavor. The curry is mild, but you can add more if you like.

Rich, deep tomato flavor. The curry is mild, but you can add more if you like.

TOMATO CURRY SOUP

Yield:   serves 6

Ingredients:

2 pounds tomatoes, onion, butter, chicken broth and curry seasoning.

2-3 pounds tomatoes, onion, butter, chicken broth and curry seasoning.

  • 1/2 cup  ( 1 medium) onion, chopped
  • 1/4 cup butter ( 1/2 stick)
  • 2 teaspoons curry powder ( more if you like)
  • 2 – 3  pounds fresh tomatoes, skinned and seeds squeezed out, ( or use 1  28 -oz. can crushed tomatoes)
  • 1 32-oz. container chicken stock or vegetable stock
  • 1/4 cup sour cream
  • chopped chives for garnish

1.  Melt butter in a large sauce pan.  Sauté onion in butter until transparent.  Add in curry powder, stirring over low heat for  1 – 2 minutes to blend flavors.

2.  Add tomatoes and chicken stock. Break up tomatoes with a wooden spoon as much as possible.   Bring to a boil, then reduce heat and simmer about 15 – 20 minutes.  You can smooth out the soup by pureeing in a blender or use an immersion blender.  Otherwise serve as is; it will be a little chunky.

3.  Ladle into serving bowls, swirl in 1 – 2 teaspoons sour cream.  Garnish with chopped chives.

If you like tomato soup, you will like this.

If you like tomato soup, you will like this.

Source:   a Carolyn Original

Gardener’s Ratatouille

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , , , , ,
Gardner's Ratatouille

Gardner’s Ratatouille

What could be better at this time of year than Ratatouille, a vegetable stew.  Using all the fresh vegetables that are so plentiful now, I made up a large pan of this dish.  We love it when I first make it, and we like it even better the second time around when the  flavor seems to get even better.

Extras can be slowly reheated very successfully, but it is actually quite good served cold.  We particularly enjoy folding the leftovers inside a croissant, for a light lunch.  If you wish you can turn this dish into a hearty meal by adding some protein such as grilled sausages during the final stage of cooking.

The ingredients listed provide a guideline;  you can change up the vegetables to suit your taste, or what’s available when you make it.  For instance I used yellow summer squash instead of zucchini.  A red pepper can take the place of a green pepper.  One thing you must do, if making this dish, is use lots of fresh herbs.  Unfortunately I didn’t have any fresh oregano, so I used dried, ( 1 teaspoon),  but I did use fresh basil and parsley.   Fresh herbs make a hugh difference in the taste.

Also, you know how eggplant can soak up a lot of oil, well this recipe only uses 2 teaspoons olive oil to sauté the onions, the rest of the moisture comes from the vegetables as they are cooked slowly while covered, and the eggplant takes on the flavors of the vegetables and herbs it is cooked with.  Also, be sure to cut all the vegetables the same size to ensure even cooking.

GARDENER’S RATATOUILLE

Yield:  6 servings

Ingredients:

  • 2 teaspoons olive oil

    Beautiful Fresh Vegetables

    Beautiful Fresh Vegetables

  • 1 cup chopped onion
  • 3 cups chopped plum tomato ( about 1 pound, or 3 tomatoes)
  • 2 cups chopped peeled eggplant (aubergine)
  • 1  1/2 cups chopped zucchini
  • 1 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 Tablespoon chopped fresh oregano
  • 1 Tablespoon chopped fresh basil
  • 1 Tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

1.   Heat oil in a large skillet over medium heat.  Add onion;  sauté 3 minutes or until tender, stirring frequently.

Saute onions with peppers.

Saute onions, then add tomatoes

Add tomato, eggplant, pepper, squash, and garlic.  Cover, reduce heat, and simmer slowly about 30 minutes, stirring occasionally.

Add in all the remaining vegetables.

Add in all the remaining vegetables.

2.  When vegetables are tender, stir in oregano and remaining ingredients;  cook, uncovered 5 minutes or until most of the liquid evaporates.

Garnish with chopped parsley before serving.

Garnish with chopped parsley before serving.

IMG_4978

Serving size:  3/4 cup.   Calories, 91,  Fat, 3 g,  Protein, 2.8g., Carb 16g.. Fiber  4.6 g.,  Sodium 308 mg.

SOURCE:  Cooking Light

Fresh Herbed Heirloom Tomatoes with Goat Cheese Crostini

Posted by deliciousonadollar in Appetizers, Salads and tagged with , , , , , , ,
Heirloom Tomato Salad with Goat Cheese Crostini

Heirloom Tomato Salad with Goat Cheese Crostini

Today’s post features tomatoes used as a salad.  Everyone it seems is familiar with Caprese Salad, that includes mozzarella cheese and basil along with the tomatoes, but this one depends on the tomatoes alone to carry the responsibility for the whole salad. Fresh tomatoes are dressed with a flavorful drizzle of lemon and herbs, and served with toasted baguette (crostini) spread with goat cheese.    This is so good, I can’t wait to make it again, and again while fresh tomatoes are still available.

IMG_4999

Please try to use heirloom tomatoes, in varied colors if possible, for the most beautiful presentation.  Of course, any fresh tomatoes will do nicely, but I really like the colors you get in heirlooms.  This recipe certainly illustrates the phrase, “less is more”, because the simple lemon-herb dressing perfectly enhances the sweetness of the tomatoes, and that would be enough.  But don’t stop there;  make the crostini because the crunch of toasted baguette and the smooth tanginess of goat cheese is a perfect companion to the tomatoes.    In my version, seen here, I used herb-seasoned goat cheese.

IMG_5002

I think this would make a light, appetizing and different appetizer, and If I were to serve it in that way, I would dice the tomatoes instead of slicing them, and serve them in a small glass to be eaten with a small spoon, with the crostini on the side.

HERBED HEIRLOOM TOMATOES WITH GOAT CHEESE CROSTINI

Yield:  4 servings

Ingredients:

Heirloom tomatoes in many sizes and colors.

Heirloom tomatoes in many sizes and colors.

  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp.  water
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. extra virgin olive oil
  • 8  (1/4-inch-thick) slices diagonally cut French bread baguette
  • 4 tsp. goat cheese, divided ( used goat cheese with herbs if possible)
  • 20  (1/4-inch-thick) slices tomato
  • 1/2 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground black pepper, divided

1.  Preheat oven to 350*F.

2.  Place the first 5 ingredients in a blender; process until smooth.

IMG_4996

3.  Place the baguette slices in a single layer on a baking sheet.  Bake at 350*F for 7 minutes or until crisp.  Spread 1/2 teaspoon goat cheese over each slice.

4.  Divide tomatoes evenly among 4 salad plates.  Drizzle each serving with 1 Tablespoon herbed oil.  Sprinkle each with a little salt and pepper.  Garnish each plate with 2 crostini.

In my rendition of this delightful salad, I served the whole salad on a large platter, so all the colors of the tomatoes would be seen.

IMG_4998

I just love this,  it’s so pretty; almost too pretty to eat!

SOURCE:   Cooking Light

Sunshine Peach Muffins

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , , , ,
Sunshine Peach Muffins

Sunshine Peach Muffins

Looking for something not too sweet to have with morning coffee, I came upon this recipe that features fresh peaches.  Since native peaches are still available in my area of the country, and I’m loving them used in so many different ways,  I decided to give this recipe a trial run.  The recipe’s notes state that there is ” a blast of peach in every bite of these tasty muffins”.

With my mouth watering at the thought of having one of these muffins warm from the oven with a dab of butter melting into it, I got together all the ingredients and mixed them up rather quickly.  They are easy and quick to mix up.  Into the oven they went and in 18 minutes out they came, golden brown, just as the recipe predicted.  The aroma as they baked was extremely promising that they would be delicious.  The recipe states a yield of 12 muffins, but I got only 10, filling each muffin cup 3/4’s full.  That’s OK with me, I’d rather get fewer that are large, than 12 that are small.IMG_5013

Usually when I bake something new, I let Mr. D. taste it first and I kind of watch his reaction, before I have my first bite.  Most times he’s generous with praise and comments on how good it is.  This time there was no reaction,  so I was very surprised.  I tried a bite of my muffin;  I, too, had little reaction.  We just looked at each other waiting for the other one to speak.  Why, you’re asking?  Well. they don’t taste like peach, even though you can see pieces of peach scattered throughout;  they are not sweet,  with only 2 teaspoons of honey in the whole batter I shouldn’t have expected them to be.  On the whole I would say they are rather bland.  What they are, is very light, and non filling.  I could easily eat two for breakfast and not feel full.  They are healthy with the use of whole wheat flour, honey, fresh fruit with the skin left on and low-fat milk.   These would be good for someone on a sugar-restricted diet.IMG_5015

I would say that these muffins did not live up to their promise, and on a scale of 1 – 5,  I rate them at a 3.  I leave this recipe up to you to try or not, depending on your taste and  what you are looking for.   As  cooks we all know that not everything you make is wildly successful.  For me, this is one of those recipes.

SUNSHINE PEACH MUFFINS

Yield:  12 muffins   I got 10

Ingredients:

These are the ingredients .

These are the ingredients .

  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour ( I used white whole wheat)
  • 1  1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 2 fresh, very ripe peaches, pit removed, skin left on
  • 2 tsp. honey
  • 1 egg, lightly beaten
  • 1/2 cup  1 % milk
  • 1/4 cup vegetable oil

Instructions:

1.  Preheat oven to 400 *F.   Lightly grease 12-cup muffin pan or line with paper bake cups; set aside.

2.  In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.   Make a well in the center of the flour mixture;  set aside.

Mix dry ingredients, and make a well in the center.

Mix dry ingredients, and make a well in the center.

3.  In another bowl mash peaches well with honey,

Mash the peaches with the honey.

Mash the peaches with the honey.

then stir in egg, milk, and oil.  Add wet mixture all at once to flour mixture.  Stir until moistened.  Batter will be lumpy.

All the "wet" ingredients mixed together.

All the “wet” ingredients mixed together.

4.  Spoon batter into prepared muffin cups, filling each about three-fourths full.

5.  Bake 18 – 20 minutes or until golden.

IMG_5015

6.  Cool in muffin cups on a wire rack for 5 minutes.  Remove from muffin cups.  Cool slightly before serving.

IMG_5012

SOURCE:  relish.com

Potatoes au Gratin

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , ,
Potatoes au Gratin

Potatoes au Gratin

Calling all potato lovers!  If you are anything like me you love potatoes in any form.  And really, potatoes are  a healthy, non-fattening food.  Its how they are cooked and what you put on them that makes all the difference.

The potato is best known for its carbohydrate content (approximately 26 gm, in a medium potato), with starch being its predominant form.  A large quantity of this starch is resistant to digestion, and so it reaches the large intestines largely intact.  This resistant starch is considered to have many beneficial effects similar to those of fiber.  When you eat the skin of a potato this increases the fiber benefit.  Without getting into a lengthy physiological explanation, let me just say that the bulk that fiber provides offers protection against colon cancer, improves glucose tolerance, lowers plasma cholesterol and triglyceride levels, and increases satiety (feelings of fullness and satisfaction).

Most notably potatoes contain high levels of Vitamin B6, Vitamin C, and Potassium.  A medium potato also contains about 75 gm. water.  So you see, potatoes can be a healthy food.  Preparation is the key in preserving the nutrients.

The following recipe for Potatoes au Gratin in one that I like to make as an accompaniment to baked ham, or meatloaf.  You will note that I have kept the above mentioned facts in mind in my preparation:  using a good quality Idaho potato,  limiting the amount of cheese and using cheeses that provide good favor, and using low-fat milk with just a little flour for thickening.  Chopped green onions many be added as desired to the potato mixture for further flavor.

POTATOES AU GRATIN

Yield:   4 servings

Ingredients:

Note that only three potatoes are used to make 4 servings.

Note that only three potatoes are used to make 4 servings.

  • 1 lb. Idaho baking potatoes
  • 3 oz. grated cheese (Swiss, cheddar, Monterey Jack, Colby are all good )
  • 3/4 cup milk  (I use skim milk with no problems)
  • 1 teaspoon salt
  •  black pepper, to taste
  • 1  1/2 teaspoon flour
  • paprika

1.  Preheat oven to 350*F.  Lightly butter a shallow au gratin dish, or spray with non-stick baking spray.

2.  Slice potatoes into 1/4-inch thick rounds.

3.  Arrange one layer of potatoes to cover the bottom of the baking dish.  Sprinkle with salt and pepper.

4.  Mix together the cheese and flour, and sprinkle 1/3  of it over top of potatoes.

5.  Repeat with another layer of the potatoes, salt and pepper, 1/3 of the cheese and flour mixture.

Layering the potatoes with cheese/flour mixture.

Layering the potatoes with cheese/flour mixture.

6.  Repeat a third layer of potatoes, cheese and flour.    Warm the milk in the microwave, then pour gently over the potatoes.  Sprinkle with paprika.   Bake for 50 minutes until potatoes are tender and milk is absorbed.

Just out of the oven, nicely browned and crusty.

Ready for the oven.

Out of the oven, nicely browned and crusty.

Out of the oven, nicely browned and crusty.

SOURCE:   a Carolyn Original

Scalloped Tomato and Cheese Bake

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,
Scalloped Tomato and Cheese Bake

Scalloped Tomato and Cheese Bake

It’s “Theme Thursday”, and guess what it’s not about zucchini/squash.  I’m switching gears, ahem, vegetables.  Today starts a series about tomatoes.  I can’t pass by a display of fresh native tomatoes without stopping to look, feel and ultimately buy a few.  They are so good eaten right out-of-hand, with just a light sprinkle of salt and/or sugar, but let’s face it there are so many ways of cooking with tomatoes that I would like to pass along some of the ways that we enjoy eating them.

So delicious!

So delicious!

Today I want to share with you an old recipe that I’ve had for years. The clipping is yellowed and folded at the edges, taped into a notebook holding many such clippings that I’ve collected over the years.  An “oldie, but goodie” you might say, but old recipes can be made new again with some simple updating.  This one is the original, as I found it; as good now as it was then.  I hope you like it.   In the accompanying photos I am making half the recipe for two of us.

SCALLOPED TOMATO AND CHEESE BAKE

Yield:   Makes 8 servings

Ingredients:

Just a few ingredients.

Just a few ingredients.

  • 4 large firm-ripe tomatoes
  • 1 medium-size onion, chopped ( about 1/2 cup)
  • 1/4 cup butter
  • 2 cups soft bread crumbs (4 slices)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. sugar
  • 1/2 tsp. dried leaf marjoram
  • 1/4 cup butter, melted
  • 1/4 cup shredded cheddar cheese

1.   Core tomatoes; cut each into 8 even-size wedges

2.   Saute onion in butter in a large skillet until soft, about 5 minutes.  Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly to coat.

3.   Line a 1 – 1/2 quart shallow baking dish with half the tomatoes;  sprinkle with half the bread crumb mixture.  Repeat with remaining tomato wedges and crumb mixture.   Drizzle melted 1/4 cup butter over the top.

Layered in a baking dish.

Layered in a baking dish.

4.   Bake at 350*F  for 25 – 30 minutes or until tomatoes are soft and crumbs are lightly browned.  Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

A further note:   This vegetable casserole goes nicely served with baked fish, or baked potatoes and a meatloaf.  My two favorite ways to enjoy it.

SOURCE:   from an old clipping, don’t remember the source.

Sweet Corn with Parmesan and Cilantro Spread

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , ,
Sweet Corn with Parmesan and Cilantro Spread

Sweet Corn with Parmesan and Cilantro Spread

Right about now native sweet corn is everywhere;  the supermarket, the local farm stand or farmer’s market and maybe in your own garden.  Sweet corn ranks right up there with fresh native tomatoes on just about everyone’s list of favorite summertime foods.  I know we are eating it several times a week, because when its gone, its gone for another year.  However, as much as we love it, sometimes fixing it the same way all the time,  i.e.. steamed or grilled with butter and salt and pepper on it, gets a little boring.

A flavorful twist on the simple ear of corn.

A flavorful twist on the simple ear of corn.

If you are among those who would enjoy eating it with some slightly different flavors on it, then this recipe might appeal to you as it did to me.  You start out boiling the corn for just a couple of minutes, drain, and then spread each ear with this mixture of Parmesan cheese, olive oil, and some other seasonings, then fry the corn briefly to brown it up, and sprinkle with chopped cilantro.  If cilantro is not your thing, substitute some parsley.

A little tart, and a little tangy, this is a fun way to fix corn and a nice change from the usual corn on the cob.

SWEET CORN WITH PARMESAN AND CILANTRO SPREAD

Yield:  4 servings

Ingredients:IMG_4951

  • 4 large ears sweet corn, husks removed
  • 1/3 cup grated Parmesan cheese
  • 6 Tbsp. olive oil, divided
  • 1 Tbsp. lime juice
  • 1 garlic clove, minced
  • 1 tsp. ground cumin
  • 1/2 tsp. hot pepper sauce
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup minced fresh cilantro

1.  Place corn in a stockpot; cover with water.  Bring to a boil;  cover and cook for 3 – 5 minutes or until tender.  Drain.  Note:  do not overcook.  I cooked mine for 3 minutes and it was fine.  Remember, it will be cooked again in the fry pan.

2.  In a small bowl, combine the cheese, 5 Tbsp. oil, lime juice, garlic, cumin, hot sauce, salt and pepper.  Brush about 1 tablespoon over each ear.

Spread the seasoned cheese on each ear and fry to brown up.

Spread the seasoned cheese on each ear and fry to brown up.

3.  In a large skillet, cook corn in remaining oil over medium heat for 4 – 6 minutes or until lightly browned, turning occasionally.  Stir cilantro into remaining cheese mixture;  brush over hot corn and serve.

Almost at the point of perfection.

Almost at the point of perfection.

A great side to ribs and coleslaw. Oh, Yeah!!

A great side to ribs and coleslaw. Oh, Yeah!!

SOURCE:   Taste of Home

Summer Squash Casserole

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,
Summer squash casserole with crumb topping.

Summer squash casserole with crumb topping.

I was tempted to call this post ” How to eat squash every day and not want to kill yourself”, but at the risk of offending someone I decided to rename it as you see here.   Yes, I know, it’s yet another squash recipe,  but at least it’s a switch from zucchini to yellow squash, and I think it just may be one of the best ones for yellow, summer squash.  This is the way my mother always, well almost always, fixed it, and we loved it.  So why mess with a good thing?

Summer squash can be pretty boring, when simply cooked and seasoned with salt, pepper and a little butter.  But when you bake it with cheddar cheese, and a topping made from Ritz cracker crumbs, magic happens.  This casserole and a green tossed salad satisfies me as a whole meal.  Mr. D., however likes a little meat with most of his meals so I served it with this chicken and some pasta.    Can’t tell you how good it was!  😀

Squash casserole served as a non-boring vegetable.

Squash casserole served as a non-boring vegetable.

SUMMER SQUASH CASSEROLE

Yield:  makes 4 – 6 servingsIMG_4908

Here’s what you need:

  • 2 yellow squash, about a pound or a little less, cut into 1/4-inch slices
  • 3 scallions, white and green parts, sliced
  • 1 egg beaten
  • 1/2  cup Ranch Salad Dressing (light or low fat is OK)
  • 3/4 cup shredded, mild cheddar cheese
  • 8 – 10 Ritz crackers, crushed

Here’s how to make it:

1.  Preheat oven to 350*F.   Lightly spray a 1-qt. casserole with non-stick cooking spray.

2.  Combine all ingredients in a large bowl.  Spoon into the casserole.

3.  Top with cracker crumbs.

Top squash mixture with crushed Ritz cracker crumbs.

Top squash mixture with crushed Ritz cracker crumbs.

4.  Bake for 35 – 40 minutes or until heated through, and squash is tender.

Summer squash casserole with crumb topping.

Summer squash casserole with crumb topping.

These are some ways that I have varied this dish:  substitute zucchini for half the squash,  add some grated carrot for some added color.  You can use reduced-fat Ritz crackers with good results,  regular onions instead of scallions,  Southwestern or Bacon Ranch dressing.  Add a can of diced green chilies for a little more zing, and use shredded Mexican Blend cheese.  YUM!  All are good.  Let your imagination run wild with this one.

SOURCE:   Family recipe, don’t know its origins