Tag Archives: vegetarian

Orecchiette with Kale and Breadcrumbs

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Orecchiette with kale and breadcrumbs (and sausage).

Orecchiette with kale and breadcrumbs.

In Italian, orecchiette  means “little ears”, and for this dish that pasta is the perfect shape for holding the kale and bread crumbs. I love the fact that there are so many different shapes of pasta and each of them, or similar ones, are meant for a specific type of sauce.  One cannot get bored with pasta when there are so many to choose from.

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I had never cooked with orecchiette before, but on reading the recipe, it looked like something I would like (including my newfound fondness for kale).  This is a hearty dish that is vegetarian, but accepts the addition of meat -in this case, sausage-very well.   I wasn’t sure if a meal consisting of only pasta and kale would be adequate for Mr. D.  so I decided on adding crumbled Italian sausage rather than whole links or slices because of the shape of the pasta.  In the supermarkets that I go to, this pasta shape was hard to find.  The “name brand” pasta companies didn’t seem to have it.  I finally found it in the isle with imported foods.

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The yield of this recipe is large, probably enough to feed 6 people.  I used half a pound of pasta and kept all the other ingredients the same, plus I added half pound of ground Italian sausage (no casings).  This was enough for two of us with enough left over for another meal, or for lunches.  It is very flavorful; we really enjoyed it, and the homemade bread crumbs are a great addition.  Whatever dry bread you may have on hand can be used for the crumbs.  I had a piece of baguette that I used and it worked out well.

ORECCHIETTE WITH KALE AND BREADCRUMBS

YIELD:    about 6 servingsIMG_3559

INGREDIENTS

  • 1 large bunch of kale, trimmed of thick stems
  • kosher salt
  • 5 Tablespoons olive oil, divided
  • 1 cup coarse fresh breadcrumbs
  • 3 garlic cloves, chopped, divided
  • 2 tablespoons ( 1/4 stick) unsalted butter
  • 4 anchovy fillets, packed in oil, drained
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lb. orecchiette pasta
  • 3/4 cup finely grated Parmesan cheese
  • 1/2 pound ground Italian sausage, optional

1.  Working in batches, cook kale in a large pot of boiling salted water until just tender, about 4 minutes.  Using tongs or a skimmer, transfer to a rimmed baking sheet;  let cool.  Set aside pot with water.  Squeeze out excess liquid from kale.  Chop leaves and set aside.

Cook, cool and drain kale, then chop.

Cook, cool and drain kale, then chop.

2.  Heat 3 Tablespoons oil in a small skillet over medium heat.  Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes.  Add 1/3 of the chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes.  Season with salt and pepper and transfer to a paper towel-lined plate;  let cool.

Making the breadcrumbs.

Making the breadcrumbs.

3.  If using sausage,  crumble sausage in a large heavy pan, breaking it up with a spoon, and cook until browned.  Drain any fat rendered, and set the sausage aside, then proceed with step #4 using the same pan.

4.  Heat butter and remaining 2 Tablespoons olive oil in a large heavy pot over medium-low heat.  Add anchovies, red pepper flakes, and remaining 2/3 chopped garlic;  mashing anchovies with a spoon, until a paste forms, about 2 minutes.  Add reserved kale and 1/2 cup water.  Cook, stirring often until kale is warmed through, about 4 minutes.  Season with salt and pepper.

Kale with seasonings in the pan.

Kale with seasonings in the pan.

Add in the cooked sausage.

Add in the cooked sausage.

5.  Meanwhile, bring reserved kale cooking liquid to a boil;  add pasta and cook, stirring occasionally, until al dente.  Drain, reserving 1 cup pasta cooking liquid.  Add pasta and 1/2 cup pasta cooking liquid to kale mixture and stir to coat.  Increase heat to medium and continue stirring adding more cooking liquid as needed, until sauce coats pasta.

Drained pasta added into the mixture.

Drained pasta added into the mixture.

Mix in Parmesan and 1/2 cup breadcrumbs;  toss to combine.

6.  To serve, divide pasta among bowls and sprinkle with remaining bread crumbs.

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SOURCE:   Bon Appetit

Morning Glory Muffins

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , , , , ,
Morning Glory Muffins

Morning Glory Muffins

Just the name of these muffins puts you in a good mood doesn’t it?  Somehow it feels like you’re going to have a good day.    I like to call them “glorious morning muffins”, and they are one of my favorites.  They can turn the dreariest morning into a glorious one.  : )

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These carrot-flecked whole-grain muffins can be made ahead so you can hit the floor running on a busy morning.  Add a non-fat latte and your day will be off to a healthy start.

COCONUT-CARROT MORNING GLORY MUFFINS

YIELD:  12 muffins

Assemble the ingredients and they go together quickly.

Assemble the ingredients and they go together quickly.

INGREDIENTS

  • 1 cup whole wheat or white whole wheat flour
  • 1/2 cup old-fashioned rolled oats, plus 2 tablespoons for garnish
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 1/4 cup vegetable oil, or coconut oil, melted if necessary
  • 2 cups shredded carrots
  • 1/2 cup shredded coconut, plus 2 tablespoons for garnish
  • 1/2 cup raisins
  • 1/2 cup chopped nuts,  optional

1.  Preheat oven to 350*F.  Coat a 12-cup muffin pan with cooking spray or line with paper liners

2.  Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.

3.  Whisk eggs, applesauce, honey and vanilla in a large bowl.  Whisk in oil.  Gently stir in the flour mixture just until moistened.  Fold in carrots, 1/2 cup coconut, raisins and nuts, if using.

4.  Divide the batter among the muffin cups.  Mix together the remaining oats, and coconut.  Sprinkle on muffin tops.

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5.  Bake at 350* until they spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached,  30 – 35 minutes.  Let cool in the pan for 10 minutes before turning out onto a wire rack.  Serve warm or at room temperature.

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Delicious as they are when first made and eaten warm, they also seem to improve over night and taste even better the next day, when flavors have had time to blend.

SOURCE:  Eatingwell.com

Mushroom, Leek, and Cheese Frittata

Posted by deliciousonadollar in Brunch, Main Dish and tagged with , , , , , , ,
Mushroom, eggs and fontina cheese frittata.

Mushroom, leeks, and fontina cheese go into this frittata

Throughout this Lenten season I’ve been trying to cut back on the amount of meat we consume, incorporating more fish and other seafood, or going completely meatless.  Today’s recipe features a one-pan entree where eggs and cheese provide the main protein, and meaty mushrooms and leeks provide the vegetables.

A frittata is is an egg based dish, somewhat like a quiche without a crust, a little like an omelet only baked.  Hard to describe, but if you like eggs in any form you can’t miss with this dish.   Frittatas are eggs-cellent served hot or at room temperature, which means you can do it ahead.  It would be a great addition to brunch, make a light lunch, or a meatless main meal served with another vegetable and a salad as I did.

In the version you see pictured here I made only half the recipe for two of us, and we had about half of it left for another time.  Also the recipe calls for Baby Bella mushrooms, but I used Shitaki mushrooms.  I would not do that again as they do not have enough natural moisture for this kind of recipe.  Shitakis need to be cooked in a liquid in order to become tender, so I found that in this recipe they were a little tough.  Fontina is the suggested cheese to use here because it has a mild flavor and excellent melting properties.  A good substitute would be muenster or edam cheeses.

MUSHROOM, LEEK, AND CHEESE FRITTATAIMG_3465

SERVINGS      About 6

INGREDIENTS

  • 2 Tablespoons olive oil, divided
  • 2 medium leeks, whites and light green parts only, chopped
  • 8 oz. crimini (baby bella) mushrooms, thinly sliced
  • 12 large eggs
  • 1/2 cup creme fraiche or sour cream
  • 2 Tablespoons coarsely chopped parsley
  • 3/4 cup shredded Fontina cheese, divided
  • kosher salt and freshly ground black pepper

1.  Preheat oven to 350*F.    Heat 1 Tablespoon olive oil in a 10 – inch heavy weight oven proof skillet such as cast iron.

2.  Add leeks to the hot oil and cook over medium heat, stirring often until softened, about 5 minutes.  Add mushrooms and cook until softened and all liquid has evaporated, 8 – 10 minutes.

Sautee the leeks and mushrooms.

Sautee the leeks and mushrooms.

3.  Meanwhile, whisk eggs, creme fraiche or sour cream, and parsley in a large bowl; mix in 1/2 cup cheese.  Season with salt and pepper.

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4.  Increase heat to medium-high and add remaining 1 Tablespoon oil to the skillet.  Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute the mixture.  Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

Cook until the edges just begin to set.

Cook until the edges just begin to set.

5.  Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven.  Bake frittata until golden brown and center is set,  25 – 30 minutes.

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SOURCE:   BONAPPETIT.COM

Thai Butternut Soup

Posted by deliciousonadollar in Quick Meals, Soups and tagged with , , , , ,
Thai Butternut Soup

Thai Butternut Soup

I have a confession to make—I don’t like foods that are hot and spicy.  However my husband LOVES that kind of food.  A dilemma of hugh magnitude when you are the cook and there is only the two of you to cook for.  Which one to please?    Well, being the cook has its privileges, so I’m the one who gets the kind of food I like most of the time.  Don’t get me wrong Mr. D. is always happy and complimentary of what I cook, but what I’m saying is that I don’t go out of my way to make a dish especially for his tastes when I know that I won’t like it.IMG_3486

This recipe, then, is a first.  I made it especially for him.  I had something else lined up for me to eat because I was prepared not to like it.  Surprise!!  I liked it. I had never cooked with red curry paste before and I expected it to be hot and spicy.  However that was not the case and this soup turned out to be quite mild.  You can certainly “turn up the heat” if that is your taste, by adding more curry paste, or a little Sriracha sauce.  I also found that the squeeze of lime into your bowl is necessary for a little tang.

THAI BUTTERNUT SOUP

SERVINGS:    4

INGREDIENTS

  • 1 teaspoon canola oilIMG_3477
  • 1 cup chopped onion
  • 2  1/2 teaspoons red curry paste
  • 1  1/2 teaspoons minced fresh garlic
  • 1 teaspoon minced (grated) fresh ginger
  • 1 cup low-sodium chicken broth ( or vegetable broth for a vegetarian version)
  • 2 teaspoons brown sugar
  • 2 ( 12 oz.) packages frozen pureed butternut squash**
  • 1  (14 oz.) can light coconut milk
  • 1  1/2 teaspoons fish sauce
  • 1/4 teaspoon salt
  • 1/2 cup chopped unsalted, dry-roasted peanuts
  • 1/4 cup cilantro leaves
  • 1 lime cut into 8 wedges

** If you can’t find frozen pureed squash, you can make this soup with 4 cups cubed butternut squash.  Just add some additional cooking time–about 10 minutes–in step 2.  That is what I used to make the recipe.

1.  Heat a medium saucepan over medium-high heat.  Add oil; swirl to coat.  Add onion; sauté 3 minutes.  Add curry paste, garlic, and ginger;  sauté  45 seconds, stirring constantly.

2.  Add broth and next 5 ingredients ( through salt ); cover.  Bring to a boil.  Reduce heat, simmer 5 minutes,( or 15 minutes if using fresh squash) stirring frequently.  Puree the soup mixture with an immersion blender, or in batches with a standard blender.  Blend until smooth.

3.  To serve:  Ladle about a cup into each of 4 bowls;  top with 2 tablespoons peanuts and 1 tablespoon cilantro.  Serve with lime wedges.

Serve with peanuts, cilantro, and a wedge of lime.

Serve with peanuts, cilantro, and a wedge of lime.

Oh, Yes!  This was very good and we both liked it.  Velvety smooth and creamy, but not too thick.

A further dilemma has developed/is developing:   What’s a cook to do when the number of spices, condiments and sauces is increasing in number and space to store them is static?   Since becoming more adventuresome in my cooking, a whole line of Asian-inspired ingredients is now trying to fit into my storage cabinet.   If anyone has a solutions to this ever growing problem I’d like to hear about it.  Please!   : )

SOURCE;   Cooking Light,  March 2013

Sauteed Cabbage and Kale

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , ,
Cabbage and Kale Sautee

Cabbage and Kale Sautee

Kale seemed to be the darling vegetable of 2012, and its popularity does not seem to be letting up in 2013.  Whether cooked in soups or with other vegetables or eaten raw in salads, this is one vegetable that packs a nutritious punch.

For years I wouldn’t even look at kale.  I thought it was only used as a garnish in fancy restaurants. Its leaves and surface are so rough, all I could imagine was trying to eat a brillo pad.  Until last year I had never even purchased kale.  But being a person who does not want to be left out of a good thing,  I realized that I owed it to myself ( and the people I cook for) to at least give it a fair chance.  So my first endeavor was to put some in a soup, where I would not have to meet it face-to-face.   I could tolerate that because it was mixed with the other vegetables, and every thing tasted quite good.  My second encounter with kale was not so successful.  I made Kale Chips.  So many articles and blogs raved about baked kale chips; crispy, a little salty, addictive.  Yup, they certainly were—-and I over did it.  Unpleasant side effects!  Mr. D. had the same reaction, so there has been a lengthy time lapse since that experience.

Where food is concerned, a good picture will get me every time.  So when I saw a picture of this dish on My Gourmet Connection of kale sautéed with cabbage, onions, and scallions, I decided to give it one more chance.  This time it was a winner.  If you are a fan of this leafy green vegetable that becomes soft and silky smooth when cooked, you must give this recipe a trial run.

Because you want to caramelize rather than brown the cabbage in order to develop its natural sweetness, this dish takes a little time to prepare, but I think you will find that the flavor is well worth the extra effort.  It is a great side dish that goes with all sorts of entrees.

SAUTEED CABBAGE AND KALE

Take time to slowly cook the cabbage until it is browned.

Take time to slowly cook the cabbage until it is golden.

YIELD:   about 4 – 6 servings

INGREDIENTS

  • 1 small head of cabbage, chopped or roughly cut
  • 1 lb. fresh kale, stemmed and roughly chopped
  • 3 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, very finely chopped
  • 1 Tablespoon butter
  • 1 bunch scallions, ( 4 – 5 ) chopped
  • salt and pepper

1.  Heat the olive oil in a large pan over medium heat.  Add the chopped onion and cook for 3 to 4 minutes, until it begins to soften.  Add the garlic and continue cooking just until fragrant, 1 minute longer.

2.  Add about 1/3 of the chopped cabbage, season with a pinch of salt and cook until wilted and reduced in bulk.  Repeat with the other two batches of cabbage, being sure to season with a bit more salt each time.

3.  Continue cooking, stirring often until the cabbage is caramelized and golden in color, 15 to 18 minutes.  Add the butter, a few grinds of black pepper, and adjust the salt  to taste.

4.  Add the kale and continue cooking until it’s wilted and tender, 3 to 4 minutes, then add the scallions and cook until they’re slightly softened, but still bright green.

Add kale and scallions to the pan.

Add kale and scallions to the pan.

Transfer to a serving dish.

A great side dish ready to be enjoyed with any entree.

A great side dish ready to be enjoyed with any entree.

SOURCE:   MyGourmetconnection.com

Puttin’ On The Ritz

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Side Dish and tagged with , , , , , , , , , , , ,
Puttin' on the Ritz Stuffed Shrimp.

Puttin’ on the Ritz Stuffed Shrimp.

Whenever I hear the song “Puttin’ on the Ritz” I think  of this recipe, so I have given it the name “Puttin’ on the Ritz Baked Stuffed Shrimp” and because I served it with a pilaf of Israeli couscous, that recipe is included here also.   This meal was a really nice combination of flavors and textures.  I hope you will like it.

A large bag of raw shrimp was  being featured at a terrifically good price at the supermarket this week, so I bought some.  Not having any specific plans for using them, I like to keep shrimp in the freezer because they are so versatile, and quick cooking.  But since I’m currently trying to incorporate at least one seafood meal per week, I decided to make baked stuffed shrimp with some of my ‘loot”.  Now I’m sure they are many, many ways to make the stuffing, but over the years I’ve developed a recipe that we both love, and its become my reliable way to pair any kind of fish with a stuffing.IMG_3286

What I do is make the stuffing (see recipe below), spread it in the bottom of a baking dish, and place the fish/seafood on top.  Drizzle a little melted butter over the top and sprinkle with seasonings.  Bake until the fish is tender.  This particular recipe may be called Baked Stuffed Shrimp, but it’s my version;  not the usual offering you would expect in a restaurant—same ingredients, but different look.

PUTTIN’ ON THE RITZ BAKED STUFFED SHRIMP

SERVINGS:    about 4    To make more adjust ingredients accordingly.

INGREDIENTS

  •  1 pound large shrimp, cleaned and deveined
  • 20 – 30  Ritz crackers, crushed
  • 1 stick butter, divided
  • 1/4 cup chopped onion, or green onions
  • 1 clove garlic
  • 1/4 cup chopped celery
  • 1/4 teaspoon celery salt
  • 1 Tablespoon chopped fresh parsley
  • 1/2 teaspoon seafood seasoning, such as Old Bay
  • 1/2 teaspoon lemon juice

1.  Preheat oven to 350*F.   Lightly grease a baking dish.

2.  Crush crackers and set aside in a bowl.

3.  Melt 6 Tablespoons butter in a skillet over low heat.  Add the onion, celery, and garlic and sauté lightly till onion is translucent. and celery is beginning to soften.

4.  Pour the vegetable mixture over the cracker crumbs, stirring until the crumbs are completely moistened.   Spoon the crumb mixture into the bottom of the baking dish, and spread in a flat layer.

5.  Arrange shrimp attractively on top of stuffing.  Melt the remaining 2 Tablespoon butter and add the 1/2 teaspoon lemon juice.  Drizzle over the shrimp.  Sprinkle with seafood seasoning.

Make a layer of stuffing on the bottom, and place seafood on top. Drizzle with butter and sprinkle with seasonings.

Make a layer of stuffing on the bottom, and place seafood on top. Drizzle with butter and sprinkle with seasonings.

Bake till shrimp have turned pink and are tender, about 20 minutes.

In place of shrimp you could substitute tilapia, flounder, or sole fillets.  Also the stuffing can be expanded by adding in some finely  chopped shrimp, crabmeat, or small bay scallops.

While shrimp are baking, prepare the pilaf:

ISRAELI COUSCOUS PILAF

Israeli Couscous, tri-colored.

Israeli Couscous, tri-colored.

SERVINGS:   about 4

  • 1 cup Israeli couscous
  • 1 Tablespoon olive oil
  • 1 medium shallot, finely chopped
  • 1/4 cup red pepper, finely chopped
  • 1  1/4 cups boiling water

1.  In a medium skillet, heat the olive oil.  Add the chopped shallot and red pepper.  Saute over medium heat till vegetables start to soften. Add the couscous and cook to lightly brown the couscous.

Saute onion and pepper, then add couscous.

Saute shallot and pepper, then add couscous.

2.  Carefully add the boiling water.  Turn down heat to low simmer, and cook covered for about 8 minutes, stirring occasionally.  Cook couscous to al dente, or desired degree of doneness.  Remove from heat and leave covered another 3 – 4 minutes before serving.

Israeli couscous pilaf.

Israeli couscous pilaf.

This is a delicious meal.

This is a delicious meal.

SOURCE:   Carolyn’s Originals

Spicy White Bean Dip

Posted by deliciousonadollar in Appetizers, Snacks and tagged with , , , , , , , , ,
Spicy white bean dip with crudités.

Spicy white bean dip with crudités.

Most times when you hear the word “dip” you think, appetizer. Well, so do I, mostly. However I also think of a dip as lunch or on its way to becoming lunch. What I mean is that when you combine a really interesting, tasty dip with raw veggies and some whole-grain crackers, or pitas that becomes lunch; at least for me it does.

Another way to enjoy this dip is to use it to appease your appetite, when you’re starving. Like you just came home from work, ravenous , you could eat shoe leather, but instead here you have a nutritious fill-in to snack on while you make dinner. I know you are going to like this, because I do, and I didn’t think I would. I was so wrong!!!! Give it a try, it might just become you’re new favorite food.

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SPICY WHITE BEAN DIP

YIELD: makes about 2 cups

  • 2 cans canneloni beans, drained and rinsed
  • 2 Tablespoon olive oil
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce ( reduced sodium, if possible)
  • 1/4 cup Sirracha Sauce
  • 2 cloves garlic, chopped
  • 2 Tablespoons fresh lime juice
  • salt and pepper to taste
  • up to 1/4 cup water, as needed
  • cilantro for garnish

In the work bowl of a food processor, place all the ingredients through lime juice. Process to blend well. Taste and season with salt and pepper. Add water, a little at a time, to achieve a smooth consistency. Spoon into a serving bowl and garnish with cilantro.

Serve with raw vegetables, crackers, pita chips, etc.

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This is sooooo good that once I started on it I did not want to stop. Luckily I was eating it with raw veggies, so I at least got in a fair share of my allotted requirement of vegetables for the day, a la the food pyramid.

Spicy, but not too spicy--just right!

Spicy, but not too spicy–just right!

SOURCE: Annieseats.com

When Life Hands You Lemons

Posted by deliciousonadollar in Kitchen Basics and tagged with , , , , , , , , ,
Citrusy, smooth lemon curd.

Citrusy, smooth lemon curd.

When life hands you lemons, don’t just make lemonade, make lemon curd!….  Fresh lemons are a must in this recipe and they give it unbeatable flavor. When lemons are so plentiful in the marketplace, this is the time of year to make it.   For a lime-curd variation, substitute lime rind and juice.

Curd is a common tea-time treat, usually slathered on toast or scones.  It is so versatile.  British cooks also use it as a filling in trifles, tarts and cakes.   Lemon meringue pie is, essentially, lemon curd wearing a crown of meringue.

Traditionally curds are made with egg yolks and plenty of butter.  This recipe uses whole eggs and cornstarch, then you stir in a couple of tablespoons of butter at the end to achieve the velvety texture expected from curd, but with less fat and fewer calories.  Homemade curd will keep in the refrigerator for up to one week, you also can freeze it in a lidded container or zip-lock bag.  Thaw frozen curd in the refrigerator and use it within one week of thawing.

LEMON CURD

YIELD:   2 1/2 cups

Few ingredients, but big flavor!

Few ingredients, but big flavor!

  • 1 cup plus 2 tablespoons sugar
  • 1 Tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup fresh lemon juice, from about 5 medium lemons
  • 3 large eggs, lightly beaten
  • 2 Tablespoons butter
  • 1 teaspoon grated lemon rind

1.  Combine sugar, cornstarch and salt in a medium heavy saucepan, stirring with a whisk.  Stir in juice and eggs;  bring to a boil over medium heat, stirring constantly with a whisk.  Reduce heat, and simmer 1 minute or until thick, stirring constantly.  Remove from heat;  add butter and lemon rind, stirring gently until butter melts.

2.  Spoon mixture into a medium bowl to cool.  Cover and chill at least 6 hours or overnight (mixture will thicken as it cools).

I wish you could scratch and taste this picture!

I wish you could scratch and taste this picture!

I had a plan in mind when I made this curd.  Be sure to stop back next week to see what I did with it…….

Serving size:   1 Tablespoon      Calories, 35;  Fat, 1 g.  Carb., 6.4 g.

SOURCE:    Cooking Light Annual Recipes, 2007

Citrus Waffles with Marmalade Compote

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , , , , , ,
Citrus Waffles with Orange Compote

Citrus Waffles with Orange Compote

Every once in a while I pull a surprise  meal and we have “breakfast for supper”.  The events last weekend provided me with just such an opportunity.  We had plans for Sunday that would have included a meal but at the last minute they were unexpectedly cancelled .  I was then faced with the need to come up with a meal that I had not planned for.  So, breakfast for supper was the perfect solution.

Running in parallel  was my desire to incorporate more citrus into our diet.  So I came up with this idea for adding grated orange zest to my waffle batter and making an orange compote to spoon over the top.  Brilliant, if I do say so myself  🙂  I like to add some whole wheat flour to waffles as another way to get in some fiber, and I also added some wheat germ.  Buttermilk makes waffles nice and light if you have some, but you can sour milk and get the same results just by adding a little vinegar to the amount of milk called for.  A non-stressful Sunday evening supper that turned out better than I expected.

COMPOTE

Orange Compote

Orange Compote

YIELD:   Serves 6

Make the compote first and keep warm while you make the waffles.

  • 1/4 cup reduced- sugar orange marmalade  (such as Smucker’s)
  • 1 Tablespoon fresh orange juice
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey
  • 2 cups fresh orange sections, or any combination of orange and grapefruit.  I used a Cara Cara orange, a navel orange and a clementine.

To prepare compote:   place first 4 ingredients in a small saucepan over medium heat;  cook 2 minutes until marmalade melts.  Reduce heat, and gently stir in orange sections;  keep warm.

WAFFLES

  • 3/4 cup all-purpose flourIMG_3264
  • 3/4 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/4 cup toasted wheat germ
  • 1  1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1  1/3 cup buttermilk
  • 1/3 cup water
  • 2 Tablespoons canola oil
  • 1 teaspoon grated orange rind
  • 1 large egg, lightly beaten
  • cooking spray
  • powdered sugar

1.  To prepare the waffles:  lightly spoon both flours into a bowl.  Add brown sugar through nutmeg and stir with a whisk.

2.  Combine buttermilk and next ingredients through egg.  Add this mixture to the flour mixture, stirring just until moist.

Wet and dry ingredients ready to be combined.

Wet and dry ingredients ready to be combined.

3.  Coat a waffle iron with cooking spray and preheat it.   Spoon batter onto hot waffle iron, spreading out to edges.  Cook 5 minutes or  until steaming stops.  Repeat with remaining batter, keeping waffles warm in a low oven until ready to serve.

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4.   Sift powdered sugar over tops of waffles and serve with warm orange compote.  Maple syrup tastes really good on them as well!

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SOURCE:   a Carolyn Original

Braised Potatoes and Fennel

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , ,
Braised Potatoes and Fennel

Braised Potatoes and Fennel

This is a neat little recipe to have up your sleeve for when you want to cook potatoes yet another way.  Besides the potato, fennel is included in this really easy way to make a side dish that goes with most any kind of meat or other vegetables.

Use 1 pound of potatoes that are similar in size so that they will cook uniformly. Slice them into 1/4 inch slices.

When selecting a bulb of fennel choose one that is firm, pale in color, with strong stalks and feathery fronds.

Fresh Fennel.

Fresh Fennel.

To prepare the fennel, cut off the stalks, cut the bulb in half lengthwise, and remove the hard core at the bottom.  Then slice it into 1/4-inch wedges.  Reserve the fronds.

BRAISED POTATOES AND FENNEL

SERVINGS:   4

  • 1 pound small potatoes, cut into 1/4 inch slices
  • 1 medium bulb fennel, sliced into 1/4 inch wedges  Reserve some of the fronds.
  • 1 Tablespoons olive oil
  • 1 Tablespoon butter
  • 3/4 cup chicken broth
  • salt and pepper to taste
  • lemon wedges, optional

1.  In a large skillet, heat the olive oil and butter over medium-high heat.

IMG_2402

Heat skillet and melt butter with olive oil.

Add potatoes and cook, turning occasionally until golden in color.  Do this in 2 or 3 batches.  Potatoes will brown better if they are not crowded in the pan.

Potatoes, sliced 1/4 inch thick.

Potatoes, sliced 1/4 inch thick.

Golden brown potatoes.

Golden brown potatoes.

Add fennel and cook until golden, about 3-4 minutes.

Add in the fennel and continue cooking.

Add in the fennel and continue cooking.

2.   Stir in the chicken broth.  Season with salt and pepper and bring to a simmer.  Cover and cook until vegetables are tender, about 12 minutes.  Before serving sprinkle with fennel fronds.  Serve with lemon wedges if desired.

Braised Potatoes and Fennel

Braised Potatoes and Fennel

SOURCE:   slightly adapted from   EVERYDAY FOODS