Tag Archives: vegetarian

Zucchini Frittata

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Zucchini Frittata

Zucchini Frittata

Garden fresh zucchini are abundant and delicious right now—everyone’s gardens are overflowing with them.  Pair zucchini with eggs and Asiago cheese, and make a scrumptious frittata that highlights this vegetable’s subtle flavor.

This wonderful recipe lends itself to many variations.  Originally intended for using zucchini, I like to mix yellow squash with the zucchini, to make it more colorful, and nutritious.  Also if you’re counting calories, fat grams or cholesterol,  you can still get the same great results by using an egg substitute .    In place of the Asiago cheese, substitute grated Parmesan for a slightly different flavor.  You can also place a layer of fresh garden tomatoes on top, and this too provides some added color and nutrition.  So mix it up any way you please with what you have on hand, and it will still be successful and delicious.

I love to make frittatas because you can eat them for any meal, and they are so inexpensive to make.  It you have leftovers, they can be tomorrow’s  breakfast or lunch.  Perfect also for meatless meals, gluten free, and low carb diets.

Recipe:  ZUCCHINI FRITTATA

Yield:   4 – 5  servings

Ingredients;

My version uses a mix of yellow and zucchini squash.

My version uses a mix of yellow and zucchini squash.

  • 2 tsp. olive oil
  • 1 medium onion, diced
  • 1  1/2 cups grated zucchini, or combination of zucchini and yellow squash
  • 1/2 tsp. salt,  pepper to taste
  • 4 large eggs
  • 4 egg whites
  • 1/4 cup grated Asiago cheese

Directions:

1.  Preheat the oven to 400*F.

2.   Heat oil in a 10-inch skillet over medium heat.  Stir in onion an cook until slightly golden, about 8 to 10 minutes.  Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3  minutes or until mixture dries up, stirring frequently.

Saute the vegetables and onion in a little olive oil.

Saute the vegetables and onion in a little olive oil.

3.  In a medium bowl, whisk eggs, egg whites, Asiago, salt and pepper.

4.  Pour the eggs into the skillet, making sure they cover all the vegetables.  (If using tomatoes arrange them on top and season with salt and pepper.)   When the edges begin to set (about 2 minutes) transfer skillet to the oven.  Bake for about 16 to 18 minutes, until frittata is completely cooked.

Pour the egg mixture over the vegetables in the skillet or a casserole.

Pour the egg mixture over the vegetables in the skillet or a casserole.

5.  Remove from the oven and serve hot with tomato wedges or a salad on the side.

Golden with all the melted cheese.

Golden with all the melted cheese.

I made a double recipe here, and baked it in a pyrex casserole, layering in the vegetables first and then pouring the egg mixture over the top.  It looks different because it is not in a skillet.

Cuts nicely and holds its shape.

Cuts nicely and holds its shape.

SOURCE:     Vegetarian Pleasures,  by Jeanne Lemlin

Jamocha Silk Pie

Posted by deliciousonadollar in Desserts, Pies, Pastry and tagged with , , , , , , ,
Jamocha Silk Pie

Jamocha Silk Pie

This pie is so incredibly good it’s hard to know where to begin describing it.  There are many layers of flavor that all come together to produce a uniquely rich flavor profile and texture, and one slice is totally satisfying.

It is very easy to make, and only takes about 10 minutes to assemble.   It starts with a tofu base to which cocoa, coffee, melted chocolate, coconut flakes and almond milk are added  Then it all gets poured into a crumb crust. A short time in the freezer to firm up and you are ready to cut and enjoy this creation.

If you love chocolate you will love this pie!!

If you love chocolate you will love this pie!!

The pie’s texture comes from the addition of unsweetened coconut flakes to the other ingredients in the blender, but it does not get blended completely smooth.  Then chopped pecans get stirred in at the end.  So what you get is the smooth, dark richness of chocolate, a rough texture and flavor from coconut and a bit of chew from the pecans.  An interesting mix that somehow works.  All of us at my house devoured this pie at one sitting.  No one even guessed it contained tofu, and although I haven’t tried it,  I believe you could get the same great results using an equal amount of cream cheese in its place.

JAMOCHA SILK PIE

Yield:   8 servings

Ingredients:

  • 12.3 oz. silken tofu  (one package)

    Assemble all the ingredients.

    Assemble all the ingredients.

  • 2 Tbsp. cocoa powder
  • 2 Tbsp. almond milk (add a little more if your blender needs extra liquid to get going)
  • 1 Tbsp. vanilla extract
  • 1/4 cup brewed strong coffee
  • 1 cup unsweetened flaked coconut
  • 1 cup dark chocolate chips
  • 1 Tbsp. brewed coffee
  • 2 Tbsp. agave nectar
  • pinch salt
  • 1/2 cup toasted pecans, chopped
  • 1 graham cracker or chocolate crumb crust
  • whipped topping, optional

To Make:

1.  In a blender container, combine tofu, cocoa powder, almond milk, vanilla, coffee, and flaked coconut.  That’s not a mistake, the coconut makes the texture awesome when it all gets blended in.  Blend until smooth.

2.  In a double boiler or microwave-safe bowl, combine chocolate chips and a tablespoon of brewed coffee.  Melt and stir until smooth.  Let cool down a bit and add to the blender mixture.  Then add agave nectar to desired sweetness and the pinch salt.  Taste and adjust to desired sweetness and consistency.  The pie is intended to be rich and bittersweet.

3.  Pour into a bowl, and manually stir in the pecans.   Pour into the crumb crust.

Pour the chocolate filling into a crumb crust.

Pour the chocolate filling into a crumb crust.

Cover and place in the freezer for 30 minutes to firm up. Or place in refrigerator if serving at a later time.

Chilled pie ready to be cut and served.

Chilled pie ready to be cut and served.

4.  Once the pie has reached desired firmness, cut into 8 equal serving pieces and crown with whipped topping of choice.

Deeee--lish!

Deeee–lish!

This pie will keep well for a week when covered and stored in the fridge.

SOURCE:   VegKitchen with Nava Atlas

Zucchini Pizza Bites

Posted by deliciousonadollar in Appetizers, Quick Meals, Snacks and tagged with , , , , , , , ,
Zucchini Pizza Bites

Zucchini Pizza Bites

Here it is Theme Thursday, and I have another recipe for you that makes use of zucchini, this time in a slightly different way.  These little bites of zucchini with  pizza toppings  treat the zucchini like the crust of your favorite pizza so there are fewer calories because you’ve eliminated the carbs!   Small enough for just a bite or two they could be appetizers, snacks, something to go with soup or a salad, just about any way you want to use them.  They are gluten-free , low cal, and perfect for a meatless meal.

So cute, and you can enjoy them guilt-free.

So cute, and you can enjoy them guilt-free.

If you have a big zucchini to use, slice it straight across and get fairly large rounds,  if you have a smaller zucchini, cut it on the diagonal for large ovals.  Top them with some sauce, any kind of topping,  basil and melted cheese, or whatever you like on your pizza.  These are a must to try while zucchini is in season and plentiful.

ZUCCHINI PIZZA BITES

Yield:   Quantities listed are for 1 serving.  Increase as desired to make more.

Ingredients:

  • 6 slices large zucchini, 1/4-inch thick ( or 1 medium zucchini, cut on the diagonal)
  • olive oil, or olive oil spray
  • salt and pepper
  • 2 Tbsp. marinara sauce
  • 1/4 cup crumbled, cooked sausage, or other toppings
  • 1/4 cup mozzarella cheese, shredded

Directions:

1.  Cut zucchini about 1/4-inch thick.  Brush or spray both sides lightly with olive oil and season with salt and pepper.

Cut zucchini into circles or ovals about 1/4-inch thick.

Cut zucchini into circles or ovals about 1/4-inch thick.

2.  Broil or grill the zucchini for about 2 minutes on each side.  Top with sauce, topping of choice and cheese and broil for an additional minute or two.  Be careful not to burn the cheese.

The ones that are pictured here are topped with fried peppers and onions and some have crumbles of sausage on them.  I’ve also made them with a slice of pepperoni.  All equally good.  You can’t go wrong with these.

So cute, and you can enjoy them guilt-free.

So cute, and you can enjoy them guilt-free.

SOURCE:   slightly adapted from Skinny Taste

Chilled Cucumber and Avocado Soup

Posted by deliciousonadollar in Appetizers, Soups and tagged with , , , , , ,
Chilled Cucumber and Avocado Soup

Chilled Cucumber and Avocado Soup

Here on the East Coast we’ve been experiencing one of the hottest summers on record and on some days it was difficult to know what to fix for meals.  Appetites were lagging and I haven’t been motivated to expend much energy in cooking.

However cucumbers are one vegetable that I like to eat when it’s hot and so I’ve turned to this recipe for a chilled light soup  that is both refreshing and nutritious.  I wrote about this cold soup last summer, but it’s certainly worth bringing back for another look, (and some better photography) especially for those readers who may have missed it.

I like to serve a cup of it along with a fresh tomato that has been stuffed with some kind of salad, like tuna salad.  

INGREDIENTS

SERVINGS:    4

  • 2-3 large cucumbers, peeled, seeded and cut into small cubes  (about 2 cups)

    The colors of the ingredients make it look cool even before making it,

    The colors of the ingredients make it look cool even before making it,

  • 2 avocados, pitted and peeled
  • 1/2 cup low-fat yogurt
  • 3 Tablespoons fresh lime juice
  • 1 small minced jalapeño pepper ( seeds and ribs removed for less heat)
  • 1/3 cup sliced scallions
  • 2 Tablespoons fresh cilantro, chopped
  • salt and pepper
  • 1 teaspoon olive oil
  • 12 medium sized shrimp, (about 6 ounces), peeled and deveined

DIRECTIONS

1.  In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeño, scallions, 1 Tablespoon cilantro, 1 cup ice water,  1  teaspoon salt, and 1/4 teaspoon pepper.  Puree until completely smooth.  Transfer to a large bowl.

2.   Cut remaining avocado into 1/4 cubes.  Stir avocado and remaining cucumber into soup.  Thin with 1/2 to 1 cup ice water, as desired.  Taste and season again with salt and pepper.  Chill about 1 hour.

3.  In a large skillet,  heat oil over medium-high heat.  Cook shrimp, turning once, until opaque throughout, 2-3 minutes.  Ladle soup into bowl; garnish with shrimp and remaining cilantro.

The pureed avocado and yogurt give this soup its creamy texture.  I kept the heat level down by using only half the jalapeño pepper, and I could have used it all because the yogurt and cool smoothness subdues the pepper’s heat.  This soup was definitely a hit with both me and Mr. D. It would make a nice first course to a larger meal or a lunch combined with a salad or sandwich. It is cool and very yummy.  You have got to try this!

Chilled Cucumber and Avocado Soup with Stuffed Tomato

SOURCE:  Whole Living  Newsletter by Martha Stewart

Jumbo Pasta Shells with Cheese Filling

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Baked, stuffed jumbo pasta shells.

Baked, stuffed jumbo pasta shells.

This one-dish meatless  meal has always been considered a comfort food in my mind, and one that I’m more likely to make during the colder months of the year.  However, I had all the right ingredients, but in small quantities,  so I put together a smaller-sized version, while I was cooking on the weekend, refrigerated it, and had it ready to pull out and stick in the oven on a weeknight when I knew I would be having a busy day.  The ingredients for the filling are some of the same ones as for the stuffed portabellos, therefore I had open containers that needed to be used up.

This meal takes me back to my years living at home when my mother made it often with her homemade marinara sauce.  That’s usually what I do also, but as I said this is my “quickie” version.  I don’t think that I would have included it here on the blog except for Mr. D’s urging.  My thoughts are that most people must know how to make stuffed shells,  but Mr. D. thinks otherwise.  He says it is excellent and I should share it, so here is how it all goes together.

JUMBO PASTA SHELLS WITH CHEESE FILLING

Yield:   Serves 4 – 5

Ingredients:

  • 16 – 20 jumbo pasta shellsIMG_4714
  • 1 1/2 cups ricotta cheese
  • 4 oz. shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1/2 package frozen chopped spinach, thawed and squeezed as dry as possible
  • 1/2 tsp. dried Italian seasoning
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. ground nutmeg
  • 1 jar  (30 0z. ) prepared spaghetti sauce or homemade marinara suce

Directions:

1.  Prepare pasta as directed on the package.  Undercooked a little so they keep their shape is good.  Drain.  Rinse with cold water. Drain and arrange on a kitchen towel in a single layer ready to fill.

2.  Meanwhile mix together the ricotta, 1/2 cup mozzarella cheese, and the Parmesan cheese.  Add egg, spinach and seasonings and mix to blend well.

Ricotta cheese, spinach, egg, cheese and seasonings.

Ricotta cheese, spinach, egg, cheese and seasonings.

3.  Using a smallish spoon, fill the shells with the cheese mixture.

4.  Lightly spray a square baking dish ( 9″ square) with baking spray.  Spoon sauce into the bottom of the dish, enough to cover the bottom in an even layer.  Arrange the shells in a single layer on the sauce.

Arrange filled shells on a layer of sauce.

Arrange filled shells on a layer of sauce.

5.  At this point,  if you will be baking the casserole at a later time,  cover tightly with plastic wrap and refrigerate until you plan to bake it.  If baking now, continue by pouring 1 – 1 1/2 cups more sauce over the shells and bake at 350*F for 30 minutes or until hot.  Sprinkle with additional mozzarella cheese.   Turn off the oven and allow the dish to remain in the warm oven to melt the cheese.

Hot and melty, just out of the oven.

Hot and melty, just out of the oven.

6.   To bake at a later time:   remove the casserole from the fridge about 1 hour ahead to bring to room temperature.  Preheat the oven and then bake as above,  sprinkling on the mozzarella at the end of baking time.

Note:  a serving is 3 – 4 shells per person.   Serve with a side salad and garlic bread if desired.

So good---with just a salad.

So good—with just a salad.

SOURCE:    Family recipe, source unknown

Zucchini-cheese Pancakes

Posted by deliciousonadollar in Brunch, Main Dish, Side Dish and tagged with , , , , , ,
Zucchini-Cheese Pancakes

Zucchini-Cheese Pancakes

For everyone who is a gardner growing zucchini, you are probably starting to say “gad zukes, what will I do with it all?”  If you are not inundated with zucchini now, you most likely will be very soon.  So I’m going to feature some recipes that utilize zucchini in the starring role.  Look for them on Thursdays, which I am designating as “Theme Thursdays”.   After zucchinis, I’ll see what other food items there might be that I can do the same thing with.  It’s kind of fun to see how many different ways a particular food can be incorporated into the various categories of dishes.

Last summer at the farm stands near me, I saw a few yellow zucchini, and I tried one.  Except for the color it is the same as the green variety.  This year, I’m seeing a lot more of them.  In fact my neighbor was selling some really large ones for $1.00 each.  Of course, I bought several, thinking how apt they would be to feature on a blog called “Delicious on a Dollar”.  Watch for them to show up in some of these posts.

Yellow zucchini.

Yellow zucchini.

Today we will start with these pancakes that are moist, savory and delicious hot from the griddle;  or warm,  at room temperature….even cold.  They can be for breakfast,  or dinner, whenever you are in the mood for some non-traditional pancakes.

For breakfast with sausages.

For breakfast with sausages.

I have experimented with these pancakes and added an ear of cooked corn, cut from the cob.  They were delicious served with salsa and sour cream.  You can also vary the cheese used and get a somewhat different flavor.   And if you don’t have scallions, try grating a sweet onion instead.   Many recipes that use zucchini have you squeeze the liquid out of the zucchini, but this recipe doesn’t require that as long as you cook the batter just after it is made.  If you let it sit a while the zucchini will add too much moisture and the batter will become wet.  If that happens, just add some more flour to compensate.

Recipe:  ZUCCHINI-CHEESE PANCAKES

Yield:   about 20 pancakes

Ingredients:

  • 4 large eggs, lightly beaten
  • 1/2 tsp. ground black pepper
  • 1/4 cup olive oil or vegetable oil
  • 2/3 cup chopped chives or scallions;  about 1 bunch scallions trimmed and chopped
  • 2 tsp. salt, to taste
  • 1 tsp. dried basil**
  • 1 tsp. dried oregano**
  • 4 cups coarsely grated zucchini; about one 10″ zucchini
  • 1 3/4 cups all-purpose flour
  • ** substitute 2 tsp. Pizza Seasoning for the dried herbs, if desired. reducing salt to 1  1 /2 tsp.
  • 1 cup grated Parmesan, cheddar, Monterey Jack or other cheese  ( or a combination).

Preparation:

1.  Preheat a griddle or frying pan over medium-high heat;  If you have an electric griddle, set the heat to 400*F.

2.  Beat the eggs with the oil, salt and pepper until thoroughly combined.

3.  Add the herbs, scallions, zucchini, and cheese, stirring to combine.

4.  Stir in the flour.  This will be a very thick batter.

A very thick batter.

A very thick batter.

5.  Grease the hot griddle lightly.  Drop the batter in 1/4 cupfuls onto the griddle; spread the batter to about 3 1/2″ to 4″ diameter.

Spread batter to about 4" rounds.

Spread batter to about 4″ rounds.

6.  Cook the cakes for 3 minutes, or until they’re brown on the bottom, and bubbles have appeared on their tops.  The top surface will appear somewhat dry and set.  (My pancakes did not get bubbles on top.  Lift the edges, and peek at the bottom.  If brown, turn them over.)

Turn over when they start to get brown.

Turn over when they start to get brown.

7.  Flip the cakes, and cook them for about 3 – 4 minutes on the second side, or until they’re as moist/cooked as you like when you break one open.

8.  Continue cooking until you have used all the batter.

9.  Serve warm with butter and grated cheese, salsa and sour cream, or applesauce.  Store any leftovers, tightly wrapped, in the refrigerator.  Reheat in a toaster or toaster oven, if desired.

Serve with butter and grated cheese. YUM!

Serve with butter and grated cheese. YUM!

SOURCE:   King Arthur Flour

Pasta Primavera

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Pasta Primavera

Pasta Primavera

This dish is a big favorite at our house.  My husband ordered it once while we were on vacation, and absolutely loved it.  He still talks about how wonderful it was.  Just between you and me I think his memory has greatly enhanced it over time,  but since he first ate this meal, I have tried to recreate it.  These are the requirements:  pasta must be farfalle (bow-tie pasta), vegetables must be julian cut, sauce must be loose/wet, not creamy.    Several years ago I hit on the right combination, and he pronounced it “perfect”.  Hooray!

IMG_4648

Primavera is the Italian word for “spring”, and when I make it during the springtime, I use vegetables in season during the spring.  In today’s version I use vegetables that are more available in the summer with so much that is garden fresh now.  That’s the versatility of this recipe, you can change up what you put in it, and it still tastes great.

The recipe that gave me a basis to work with came from Giada DeLaurentiis’ book, Everyday Italian.   I made some modifications, mainly with the seasonings, to try to recapture the flavor Mr. D. remembers.  I also roasted the vegetables all together on a baking sheet seasoned with some olive oil and Italian herbs.  If all the vegetables are cut into the same size pieces, they will all cook up in the same time frame.  While they are roasting, you can have the pasta cooking, and you can be sauteing onion and garlic along with the other ingredients for the sauce.  Once the parts are cooked, put them all together, and you’re done. Simple and delicious!

IMG_4647

PASTA PRIMAVERA

Yield:   Serves 4

Ingredients:

  • 3 carrots, peeled

    An assortment of vegetables and pasta make the meal.

    An assortment of vegetables and pasta make the meal.

  • 2 medium zucchini
  • 2 yellow summer squash
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1/4 cup olive oil, divided
  • 1 Tablespoon dried Italian herbs or herbes de Provence
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 pound dried farfalle pasta (bow-tie pasta)
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • 1  1/2 Tablespoon balsamic vinegar
  • 1 teaspoon lemon juice
  • fresh basil, chopped for garnish
  • shredded Parmesan cheese, for topping

1.  Preheat the oven to 450*F.   Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips.  On a heavy baking sheet toss the vegetable strips with 2 Tablespoons olive oil, Italian herbs, salt and  pepper.  Transfer half of the vegetable mixture to another large, heavy baking sheet, and arrange the vegetables evenly over  both sheets.

Colorful vegetables, julian cut, before roasting.

Colorful vegetables, julian cut, before roasting.

2.  Bake, stirring after the first 10 minutes, and continue baking until carrots are tender and the other vegetables begin to brown, about 20 minutes, total.   Note:  my vegetables were fork tender at the 10 minute time, so watch carefully.  They should have a little chew to them and not be over cooked.

3.  Meanwhile bring a large pot of salted water to a boil.  Add the farfalle and cook, stirring occasionally, until tender but still firm to the bite, about 8-9  minutes.  Drain, reserving 1 cup of the cooking liquid.

4.   In a large skillet, heat the remaining olive oil.  Add the chopped onion, and minced garlic.  Cook on low until they are tender.  Add the lemon zest, lemon juice, and balsamic vinegar.  Mix to incorporate.  Add the pasta and roast vegetables and toss together.  Add the reserved pasta water a little at a time to liquify the sauce to your taste.

Add the pasta and vegetables to the sauce .

Add the pasta and vegetables to the sauce .

5.  Put into a large bowl, garnish with chopped basil and serve with Parmesan cheese to sprinkle on top.

Serve in a large bowl, garnished with fresh basil.

Serve in a large bowl, garnished with fresh basil.

IMG_4650

SOURCE:   Modified from  Everyday Italian, by Giada DeLaurentiis

Ravioli and Vegetable Soup

Posted by deliciousonadollar in Main Dish, Quick Meals, Soups and tagged with , , , , , , , ,
Ravioli and vegetable soup.

Ravioli and vegetable soup.

My recipe today is targeted at week night cooking when you are short on time.  Perfect for those evenings when you want to go meatless, or prepare a meal that’s vegetarian.  It’s a hearty, nutritious and delicious soup and you can include greens and vegetables to your liking.  The broth can be beef or vegetable, so it offers a lot of leeway to tailor it to your dietary needs.

IMG_4437

The basis of the soup is a package of small cheese ravioli; either frozen or fresh.   You begin by sautéing the usual trio of veggies:  onions, carrots and celery.  Add the broth, bring to a boil.  Add the ravioli and cook till tender; then add the greens to wilt them.  That’s it!   Sprinkle on some parmesan cheese at the table and serve with a whole-grain bread.  This whole meal took me no more than 30 minutes to prepare.  The recipe can be easily doubled for more servings or just to have some for another meal.

RAVIOLI AND VEGETABLE SOUP

Getting all the ingredients ready.

Getting all the ingredients ready.

Servings:    About 4

Ingredients:

  • 1 Tbsp. olive oil
  • 1 small onion, diced
  • 3 medium carrots, halved lengthwise and sliced
  • 3 stalks celery, sliced
  • 1 tsp. chopped fresh thyme, or 1/2 tsp. dried
  • 2 cups fat-free low-sodium beef or vegetable broth
  • 1 9 ounce pkg. small cheese ravioli
  • 1 small bunch escarole, kale, or 5 cups spinach, roughly chopped
  • kosher salt and freshly ground pepper
  • 3 Tbsp. grated parmesan cheese
  • 8 slices whole wheat baguette

1.  Heat the oil in a large pot over medium heat.  Add the onion, carrots, celery and thyme and cook, stirring occasionally , until the vegetables begin to soften, about 4 minutes.  Add the broth and 3 cups water and increase the heat to high.  Cover and bring to a boil, then add the ravioli.  Reduce the heat to medium and simmer until the ravioli are tender ( according to package directions for cooking).

Letting it simmer till tender.

Letting it simmer till tender.

2.  Add the escarole to the soup and cook, stirring, until wilted.  Season with salt and pepper.  Ladle the soup into bowls and sprinkle with the cheese.  Serve with the bread.

Ravioli and vegetable soup. Serve with grated cheese.

Ravioli and vegetable soup. Serve with grated cheese.

Nutritional Profile:    Calories:  262;  Fat,  9 g.;  Carbohydrate  34 g.;  Protein 12 g.

SOURCE:   Food Network Magazine

Grilled Hasselbach Potatoes

Posted by deliciousonadollar in Carolyn's Originals, Side Dish, Vegetables and tagged with , , , , , , ,
Hasselbach Potatoes

Hasselbach Potatoes

Hasselbach potatoes are a Swedish version of  baked potatoes.  They get their name from Hasselbacken, the Stockholm restaurant where they were first served. The seasoned potatoes turn out crispy on the outside and tender and moist on the inside.  They go with just about any entree.

Since we were preparing a full meal on the grill I wanted to include these potatoes if possible.  I got the idea that perhaps it would work after reading Bobby Flay’s book Barbecue Addiction in which he prepared whole potatoes on the grill.   So this is what I came up with–potatoes that have a garlic-scented mayonnaise, some crispy bacon bits and a scattering of fines herbes, wrapped up in foil and baked on the grill.  In order to have the potatoes cook in the same time frame as the pork chops that I was also grilling, I precooked the potatoes in the microwave until they were beginning to get tender, but were not thoroughly cooked.  Then I sliced them in the Hasselbach style, seasoned them, wrapped them in foil and finished cooking them on the grill.

IMG_4476

GRILLED HASSELBACH POTATOES

Yield:  serves 2 to 3

Ingredients:

  • 1/4 cup mayonnaise
  • 1 garlic clove, smashed to a paste or grated
  • 1 tsp. Dijon mustard
  • 1 tsp. grainy mustard, or yellow mustard
  • kosher salt and black pepper
  • 2 or 3 large baking potatoes, scrubbed
  • 1 -2 Tbsp. crumbled bacon or bacon bits
  • 1 Tbsp. mixed, dried fines herbes, ( parsley, rosemary, tarragon)

Directions:

1.  Wash and dry the potatoes, leaving the skin on.  Pierce in several places and cook in microwave for about 5 minutes, until they begin to steam, but are not yet soft to the touch. (Adjust time according to the number of potatoes you are cooking.)  Remove and cool so you can handle them.

2.  Meanwhile, whisk together the mayonnaise, garlic, and mustards in a small bowl;  season with salt and pepper.  Set aside.

3.  Heat your grill to medium heat for direct grilling.

4.  Put the potatoes on a cutting board, and one at a time, lay the handle of a wooden spoon next to the potato.  Slice the potato at 1/4-inch intervals, down to where the knife meets the wooden spoon handle.  This stops the knife and prevents you from cutting all the way through the potato.

Potato cut into slices ready for seasoning.

Potato cut into slices ready for seasoning.

5.  Spread the slices apart slightly and with a knife spread the mayonnaise aioli mixture on the cut sides of the potato. Spread some mayonnaise mixture on the top.   Sprinkle on bacon bits and herbs all over the tops of the potatoes. Season with salt and pepper to taste.

6.  Use a generous sized piece of heavy-duty foil and wrap each potato securely so it doesn’t leak.  Place on the grill and cook for 8 – 10 minutes, turning over several times.

Potato packets on the grill. Everything cooks in about the same time..

Potato packets on the grill. Everything cooks in about the same time..

7.  To serve, unwrap each potato and place on dinner plate.

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SOURCE:   a Carolyn Original

Soba Noodles with Miso-Glazed Chicken (or Tofu) and Vegetables

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , , ,
Soba noodles with miso-glazed chicken and vegetables.

Soba noodles with miso-glazed chicken and vegetables.

My first question is–what are soba noodles?  Uninformed as I am I decided to find out, and for anyone else who also doesn’t know,  I’ll share what I learned.

Soba noodles are a traditional flat Japanese noodle made from buckwheat flour and wheat flour and used widely in Japanese cookery. (Dictionery.com)  Called a “whole grain”, buckwheat is actually the fruit of the buckwheat plant.  The plants are harvested and dried, the fruits hulled and then ground into flour.  Soba noodles look like flat spaghetti and are usually light beige in color, have a somewhat nutty flavor, and are shelf stable like other pastas.  They should be stored in a cool, dry place.  You generally cook these noodles the same way you cook any other kind of pasta; in a large pot of boiling salted water.

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A few years ago it was difficult to find Asian noodles except in an Asian market, but happily, most large supermarkets now carry them.  I was fortunate in finding them at the market where I shop as fresh soba that only needed to be heated in the microwave.

Once I learned what soba noodles are and then actually found them, I was ready to try making this recipe.  I must say that both Mr. D. and I loved it and we ate most of the whole amount that is meant to serve 4.  There was only a small amount left over and we both wanted it for lunch the next day.  (He won!)

SOBA NOODLES WITH MISO-GLAZED CHICKEN AND VEGETABLES

Servings:   about 4

Ingredients:

Chicken and all the seasonings are ready.

Chicken and all the seasonings are ready.

  • 2  1/2 Tablespoons canola oil, divided
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. white miso
  • 1 Tbsp. minced peeled ginger
  • 1 Tbsp. minced garlic
  • 1 Tbsp. lower-sodium soy sauce
  • 1 1/2 tsp. sugar
  • 1 tsp. dark sesame oil
  • 4 ounces uncooked soba noodles
  • 1 pound chicken breast tenders  (14-ounce pkg. extra-firm tofu, may be substituted)
  • 6 ounces mushrooms, sliced
  • 1 pound asparagus spears, trimmed and cut into 1-inch pieces
  • 1/4 cup thinly sliced green onions

1.  Combine 1 Tbsp. canola oil and next 7 ingredients (through sesame oil) in a medium bowl, stirring with a whisk.

2.  Cook noodles according to package directions; drain and rinse.  Combine noodles and 1/4 cup miso mixture in a bowl; toss to coat.

3.  Heat a large nonstick skillet over medium-high heat.  Add 1 Tbsp. canola oil to pan; swirl to coat.  Cut any large pieces of chicken crosswise into smaller pieces. (Cut tofu crosswise into 4 (1-inch thick) slices.  Add to pan; cook 3 minutes on each side or until browned.  Add 1 Tbsp. miso mixture to pan; toss to coat.

This is the tofu version, courtesy of Cooking Light.

This is the tofu version, courtesy of Cooking Light.

4.  Remove chicken/tofu from pan; keep warm.  Add remaining 1 1/2 tsp. canola oil to pan; swirl to coat.  Add mushrooms and asparagus to pan; sauté 4 minutes or until tender.

Sauteing the veggies and the miso mixture.

Sauteing the veggies and the miso mixture.

Add remaining 2 Tablespoons miso mixture to pan;  toss to coat.  Sprinkle with green onions.  Arrange 1/2 cup noodle mixture in each bowl.  Top with 1/2 cup vegetable mixture and chicken or tofu.

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Soba noodles with miso-glazed chicken and vegetables.

Soba noodles with miso-glazed chicken and vegetables.

SOURCE:  COOKING LIGHT