Tag Archives: vegetarian

Roast Tomato Bruschetta

Posted by deliciousonadollar in Appetizers, Carolyn's Originals and tagged with , , , , , , ,
Roast Tomato Bruschetta

Roast Tomato Bruschetta

It’s a fact that the majority of foods that we love and that I prepare here at home make their way to the pages of this blog.  However, there are some recipes that I make over and over again and somehow never think to share them with you.  Usually that’s because they are so simple, I don’t view them as a “recipe’, but they are non-the-less-good in spite of it.

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A few weeks ago I shared a picture on Facebook of an appetizer that I was making to bring to a family picnic,  and almost instantly I was getting questions about what it was, and requests for the recipe.   All it consisted of was roast tomatoes, coarsely chopped then mixed with some diced shallots, olive oil, and chopped basil.   Spread this mixture on some  toasted whole-wheat baguette slices, and you have yourself  one delicious appetizer, an accompaniment to a salad, or a little extra something to round out a meal.

I make this using whatever kind of tomatoes I have in abundance, but my favorite is to use small heirloom varieties.  I like the mixture of colors.  The tomatoes can be roasted in the oven on a cookie sheet, or on the grill if you already have it heated up.  One quick way to do this on the grill is to thread the tomatoes on skewers (6-8/skewer) and lay them on the grill, turning every 2 – 3 minutes until the tomatoes start to crack and begin to look charred.  Then bring them into the kitchen, chop them up, add the remaining ingredients, and its done!

ROAST TOMATO BRUSCHETTA

Yield:   Make about 2 cups

I get the dressing ready before roasting the tomatoes.

I get the dressing ready before roasting the tomatoes.

Ingredients:

  • 2 cups cherry tomatoes, or any variety of tomatoes you desire
  • 4 teaspoons olive oil, divided
  • 2 tablespoons chopped fresh basil
  • 1 small shallot, chopped  (or finely minced red onion)
  • 1 whole wheat French bread baguette, sliced
  • 1 garlic clove, halved

Directions:

1.   Preheat oven to 375*F.   or heat grill to medium-high heat.

2.  Thread tomatoes evenly on 4 skewers;  lay on a cookie sheet and brush all over with 2 teaspoon olive oil.  If using grill, brush tomatoes with oil and lay on grill .   Turn the skewers several times for even roasting, and when the tomatoes start to crack and look charred ( about 5 minutes on the grill) remove from heat.

Roasting the tomatoes on skewers.

Roasting the tomatoes on skewers.

3.  Remove tomatoes from skewers; chop coarsely.  Place tomatoes, 2 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, basil, and shallot in a small bowl, stirring to combine.

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4.  Brush bread slices evenly with some olive oil,  Grill for about 30 seconds on each side or until toasted.

Toasting the bread.

Toasting the bread.

Rub cut sides of garlic over one side of bread slices, top evenly with tomato mixture.

Once you try this, you will want it with every meal. 🙂

 

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SOURCE:  Carolyn’s Creations

Tortellini and Broccoli Salad

Posted by deliciousonadollar in Carolyn's Originals, Quick Meals, Salads and tagged with , , , , , ,
Tortellini and Broccoli Salad with Bacon

Tortellini and Broccoli Salad with Bacon

There’s a certain kind of math that goes on in my head every time I stare into my refrigerator and try to decide what to make for dinner.

It goes something like this:  6 eggs,  1/2 bag of cheese tortellini, part of a head of broccoli, 1 stick of butter, some leftover chicken soup, a block of cream cheese, 4 slices of bacon, and  half a loaf of Italian bread.

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There’s also a strange correlation at work–the less time I have and the hungrier I am, the harder it is to process all this math.  Let’s see, if  I scramble the eggs and mix them with warm garlicy broccoli, and sprinkle toasted bread crumbs over the top, would that work?

Oh, wait–how about if I cook the tortellini, mix it with broccoli, and treat the mixture like macaroni salad with a mayonnaise dressing.   Top if off with a sprinkle of bacon?    Yes, now is there enough mayonnaise?   Do I have a lemon?   And what’s this?—one romaine heart hiding at the back of the crisper drawer!   Perfect, I’ll serve the salad on a bed of romaine.  Whew!  That was a tough one.

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I’m wishing you the same kind of success when this happens to you. 🙂

TORTELLINI AND BROCCOLI SALADIMG_7632

Yield:   Serves 4

Ingredients:

  • 8 0z. refrigerated cheese tortellini
  • 4 cups broccoli florets
  • 1/2 cup mayonnaise
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons lemon juice
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Romaine lettuce or spring greens mix
  • 4 strips bacon, cooked and crumbled (vegetarians can omit bacon)

Directions:

1.  Cook tortellini according to package directions.  Add broccoli florets in the last 5 minutes of cooking time.   Drain, and rinse with cold water to stop cooking action.  Transfer to a mixing bowl.

2.  In a small bowl, mix together the dressing ingredients, i.e.. mayonnaise through salt.  Pour this over the tortellini and broccoli, and mix well to coat evenly.

3.  On a large platter or serving dish, arrange the salad greens,  Spoon the tortellini salad on top.   Sprinkle with crumbled bacon and serve.

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This salad is good slightly warm or at room temperature, or thoroughly chilled.  Try it on a warm day when you want a quick, cold meal.

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SOURCE:   Another of my own creations!

Tomato Pie

Posted by deliciousonadollar in Side Dish and tagged with , , , , , ,
Tomato Pie

Tomato Pie

Sometimes a recipe will contain ingredients that make  you wonder how such diverse items could possibly go together and taste good.  Such is the case with this recipe.  This is a dish that I find unusual and out of the ordinary, not because of what the ingredients are, but the way in which they are put together.

Let’s take the tomatoes— not at all unusual in a sandwich with mayonnaise, or even with a slice of cheese.  But how about if the tomatoes get combined with mayonnaise and cheese in a piecrust?    Add some roast garlic to this combination and top the whole thing off with crumbled Ritz crackers.   This is not a dessert pie, but a side dish.  And let me tell you it is wow-worthy!

Sorry I couldn't cut a piece for a photo.

Sorry I couldn’t cut a piece for a photo.

I believe this dish may be southern in origin, one that is popular at pot-luck get-togethers.  So I made it recently to bring to an end-of-the-year pot-luck picnic.  First came the questions:  “what is this?”   Then sounds of delight, ” wow, this is so good,  who made it?”,  “may I have the recipe?”   I’ll admit, I was doubtful that I would like it, but after one taste I was hooked.  I encourage you to give it a try, with a small suggestion.  When fresh tomatoes become plentiful, you may want to use them, and roast them as the recipe directs, to decrease their juiciness.  But when fresh tomatoes are not available, good quality canned ones are great also, as that is what I used in making it for the first time, and what the recipe actually calls for.

We are going to a pot-luck picnic supper.

We are going to a pot-luck picnic supper.

TOMATO PIE

Yield:   Makes 8 servingsIMG_7581

Ingredients:

  • 1 ( 9-inch) piecrust – store-bought or make your own favorite recipe for single crust pie
  • 1 (28-ounce) can peeled whole tomatoes, preferable San Marzano, drained, seeded, and cut into 1-inch pieces
  • 2 large garlic cloves, unpeeled (use 3-4 if you really like garlic)
  • 1/4 cup olive oil  ( I thought this was a more than needed)
  • 2 tablespoons fresh thyme, plus more for garnish ( or use 1 teaspoon dried)
  • 1 cup grated sharp Cheddar ( about 4 ounces)
  • 3/4 cup mayonnaise
  • 1 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 1/3 cup crumbled Ritz crackers

Directions:

1.  Preheat oven to 375*F.  On a lightly floured surface, roll piecrust dough into a 1/4-inch-thick, 11-inch round.  Fit into a 9-inch pie plate; trim any excess dough and crimp edge.  Note: use a standard pie dish, not a deep-dish one.

Prepare pie shell for single crust pie.

Prepare pie shell for single crust pie.

Line pastry bottom with a round of parchment paper and fill with dried beans or pie weights.

Fill with dried beans or pie weights prior to blind baking.

Fill with dried beans or pie weights prior to blind baking.

Bake until edge is golden brown but bottom is still pale, 15 – 20 minutes.  Set aside to cool on a wire rack.

Baked pie shell.

Baked pie shell.

2.  Reduce heat to 350*F.  Arrange tomatoes and garlic in a single layer on a rimmed baking sheet; drizzle evenly with olive oil and  sprinkle with thyme.  Roast tomatoes until slightly shriveled and starting to brown around the edges, about 15 minutes.  Remove from oven and let cool in pan.

Roast tomatoes and garlic cloves on a baking sheet.

Roast tomatoes and garlic cloves on a baking sheet.

3.  Meanwhile in a medium bowl, combine Cheddar, mayonnaise, pepper, and salt.  Set aside.

Mix together mayonnaise and shredded cheese.

Mix together mayonnaise and shredded cheese.

4.  Squeeze roasted garlic from its skin onto piecrust.  Using an offset spatula or your fingers, spread the garlic paste evenly to cover bottom of piecrust.  Layer tomatoes on top of the garlic paste.  Spread the cheese-mayonnaise mixture over the tomatoes.

Spread cheese mixture over tomatoes in pie shell.

Spread cheese mixture over tomatoes in pie shell.

Sprinkle top with crushed Ritz crackers.

Top with crushed Ritz crackers.

Top with crushed Ritz crackers.

Bake until cheese is bubbly and pie top is golden brown, about 20 minutes.  Garnish with a sprig of thyme, if desired.

Sorry I couldn't cut a piece for a photo.

Sorry I couldn’t cut a piece for a photo.

 

SOURCE:   Country Living Magazine

Texas Corn Casserole

Posted by deliciousonadollar in Side Dish and tagged with , , , , , ,
Texas Corn Casserole

Texas Corn Casserole

Things in Texas are big!  That’s what we always hear isn’t it?   The state is big, people live big, and they eat big!

This corn casserole is well named for Texas.  It’s big in every way.  The recipe makes a 9″ x 13″ casserole, but the flavor is fantastic.

Sweet with corn, savory with peppers and scallions and spicy with seasoning. Oh, Yeah!

Sweet with corn, savory with peppers and scallions and spicy with seasoning. Oh, Yeah!

I made this recently to take to a large gathering that included people of all ages from 2 year olds to folks in their eighties.  Not one person had anything but compliments to say about it.  A young boy came up to me and said, ” I really liked your cornbread.  Could you give the recipe to my dad?”   Wow, that made me feel so good!   I know something about children who are picky eaters, so when a youngster likes a particular food that is somewhat out of their “comfort zone”, I know it’s a keeper.

There’s just a little bit of sweetness to this that the corn and corn bread contribute, but enough variety in flavors to make it really interesting.  The recipe calls for Creole seasoning which I didn’t have, so I used Cajun seasoning instead, putting in only 1 teaspoon.  The resulting spiciness was apparent, but not too much, for my taste and the children’s.  You can adjust the spice/heat level to your liking, but do try this unique cornbread casserole.  It’s great to bring to a pot-luck picnic, or as a side dish to a summer meal.

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TEXAS CORN CASSEROLE

Yield:     Make about 10 to 12 servings, or more if cut smaller

Uses convenience foods for fast preparation.

Uses convenience foods for fast preparation.

Ingredients:

  • 6 tablespoons butter, melted, plus more for greasing the pan
  • 1  ( 14 1/2-ounce) can whole-kernel corn, drained
  • 1  (14 1/2-ounce) can cream-style corn
  • 1 (7-ounce) box corn bread mix
  • 6 scallions, white and green parts, finely chopped
  • 2 large eggs
  • 1/2 green pepper, seeded and diced
  • 1  1/2 teaspoons Creole seasoning, plus more to sprinkle on top

Directions:

1.  Preheat the oven to 400*F.  Butter a 9 by 13-inch baking dish and set aside.

2.  In a large bowl, combine all ingredients.

Combine all ingredients in a large bowl.

Combine all ingredients in a large bowl.

Transfer batter to prepared pan.  Sprinkle top with Creole seasoning.  Bake casserole until golden brown, about 40 minutes.

Golden brown on top, moist inside.

Golden brown on top, moist inside.

So Good!

So Good!

 

SOURCE:  Country Living Magazine

 

Linguine, with Garlicky Kale and White Beans

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , ,

 

Linguine with Kale and White Beans

Linguine with Kale and White Beans

This dish gets its flavor from lots of garlic.  Ya gotta love garlic!!  It makes the most bitter greens taste divine.  As it cooks and becomes sweeter, so do the greens lose their bitterness, and become silky and tender.  Pasta, greens and beans—typically an Italian-style meal.  All you need to think you’d “died and gone to heaven” is some Parmesan cheese dusted over the top, some crusty, toasted bread and a glass of white wine.  SIGH!

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Extremely easy to make with only five ingredients, and taking only about 30 minutes to prepare, this is a dish to put on the table when you’re in a hurry, but you want your family to be well fed on a healthy meal.  I used fresh leaf kale in my preparation, but you could speed up the process by using packaged prechopped kale, found in the produce department of most supermarkets.  Other than the kale, you probably have everything else to prepare this dish already in your cupboard.

I like the fact that only 1/2 pound of pasta makes 4 generous servings, because of the addition of the healthy kale and beans.  Calories are low/serving (381);  and the whole nutritional profile of this dish is impressive:  Fat, 11.8 g;  Protein, 13 g;  Carb, 58 g;  Fiber, 5 g; Cholesterol, O g; Iron, 4 mg;  Sodium, 34 mg.;  Calcium, 121 mg.

LINGUINE WITH GARLICKY KALE AND WHITE BEANS

Yield:   Makes 4 servings of about 1 3/4 cups  (calories:  381)IMG_7334

Ingredients:

  • 8 ounces uncooked linguine
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup chopped fresh garlic
  • 1/2 cup water
  • 6 cups chopped kale (about 8 oz.)
  • 1 ( 15-ounce) can unsalted cannellini beans, rinsed and drained
  • 3/4 teaspoon black pepper, divided
  • 1/2 teaspoon salt
  • grated Parmesan cheese at the table (optional)

Directions:

1.  Cook pasta according to package directions, omitting salt and fat.  Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

2.  Heat oil and garlic in a large skillet over medium heat.  When garlic begins to sizzle, add 1/2 cup water and the kale;  cover and cook 5 minutes or until kale is tender, stirring occasionally.

Cook the kale with garlic and a little water.

Cook the kale with garlic and a little water.

3.  Add beans, 1/2 teaspoon pepper, and salt; cook 1 minute or until heated through, stirring occasionally.

Add beans and cook to warm through.

Add beans and cook to warm through.

Add drained pasta and 1/4 cup reserved cooking liquid to pan;  toss to coat.  Add the remaining cooking liquid if needed to liquify further.  Transfer to serving bowl and sprinkle remaining 1/4 teaspoon pepper over the pasta.  Serve immediately with grated Parmesan if desired.

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SOURCE:   Cooking Light

 

 

Zucchini and Onion Gratin

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , ,
Zucchini and Onion Gratin

Zucchini and Onion Gratin

I know that later in the summer we will be so overwhelmed by the amount of zucchini that is available, we won’t know what to do with it all, but right now the thought of making a zucchini baked dish with some tender young zucchini, seemed like a good idea to go with my grilled chicken menu.  And later on when all those zucchini show up on my doorstep, I’ll be returning to this recipe again, and again.

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The use of the term gratin in food preparation means that an ingredient is topped with a browned crust that can be made from breadcrumbs, grated cheese, eggs or butter.  A gratin is usually prepared in a shallow dish, then baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish, a gratin dish.

This recipe pretty much meets that description.  Using just a few key additives to enhance the rather bland flavor of zucchini, it turns out to be wonderfully flavorful.  Pre-broiling the zucchini helps to get them browned, and sprinkling a small amount of Parmesan cheese on top further forms a browned crisp crust.  You can serve this dish hot, but it’s also great at room temperature.

ZUCCHINI AND ONION GRATIN

Yield:  serves 6    ( Note:  1 serving is about 1 cup and equals 92 calories and 7 gm carbs.)

Ingredients:IMG_7565

  • 2 tablespoons olive oil, divided
  • 1 large onion, quartered lengthwise and thinly sliced
  • 1 tablespoon tomato paste
  • 2 teaspoons grated lemon rind
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon ground black pepper
  • 1  1/2 pounds zucchini, diagonally sliced into 1/4-inch thick pieces
  • 1 oz. Parmesan cheese, grated (about 1/4 cup)

Directions:

1.  Heat a large skillet over medium heat.  Add 1 tablespoon oil to pan, swirl to coat.  Add onion; cook 6 minutes, stirring occasionally.  Stir in tomato paste, cook 2 minutes.   Stir in lemon rind, thyme, 1/8 teaspoon salt and  pepper; cook 2 minutes, stirring occasionally.

Sauté onions and thyme, then add tomato paste and lemon rind.

Sauté onions, then add tomato paste, thyme and lemon rind.

2.  Preheat broiler to high.

3.  Arrange zucchini on a jelly-roll pan.  Drizzle with remaining 1 tablespoon oil; toss.  Broil 7 minutes or until lightly charred.  Sprinkle with remaining salt.

Lay zucchini slices out on a baking sheet for broiling.

Lay zucchini slices out on a baking sheet for broiling.

4.  Preheat oven to 375*F.

5.  Spread onion mixture in a 2-quart gratin dish.  Arrange zucchini mixture over onion mixture.  Sprinkle with cheese.  Cover and bake at 375*F. for 25 minutes.  Remove from oven.

Arrange in a baking dish and top with grated cheese.

Arrange in a baking dish and top with grated cheese.

6.  Uncover zucchini mixture; broil 1  1/2 minutes to lightly brown the top if needed.   Note:  I thought mine was adequately browned after baking, so I omitted this step–use your judgement if it’s needed.

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SOURCE:   Quick Vegetarian Pleasures

Kale and Melted Cheese Panini

Posted by deliciousonadollar in Sandwichs and tagged with , , , , , , ,
Kale and Melted Cheese Panini

Kale and Melted Cheese Panini

Farmer’s Markets are starting to open or move outdoors now that the weather has warmed up.  I’m tired of making do with supermarket produce, even if some of it is locally grown.  I love going to the open market and seeing first-hand the stalls and rows of fresh vegetables. So on most Thursdays I’ll be part of the crowd strolling in the sunlight from stall to stall, with my bags and basket in hand.  I’ve gotten to know a few of the vendors, so we chat and they keep me informed as to what’s in season right now, right here.  Local to me means having been grown in a 25 mile radius of where I live.

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Dinner inspiration waits at every turn.   A bunch of dark green kale and a juicy early tomato go into my bag.  These will be layered with melty cheese in a savory, cheesy panini.  (today’s post)  I have plans for using the rest of the kale in a  meatless meal that will soon be appearing on these pages also.    Rhubarb goes into my bag next,  ooooh, so many things to make with rhubarb.  What shall be first?   Asparagus, standing in tall bunches, just waiting for me.   Again, I have so many ideas of what to do with them.  Oh, I’m happy.  I’m doing the happy dance!!   1-2-3-cha,cha, cha.

For this vegetarian panini sandwich, layers of sautéed kale, garden-fresh tomatoes and a fine melting cheese get toasted to ultra-deliciousness.  Gruyère or fontina have complex flavors and melt beautifully, but any cheese you have on hand will do.  I particularly like muenster cheese as it too melts nicely, and has a mild nutty flavor that blends with the other flavors of this sandwich.  For anyone who absolutely must have some meat in their sandwich, well, a little bacon never hurt anything, and  it makes a great addition.  As you can see by the photos, I did just that!

KALE AND MELTED CHEESE PANINI

Yield:   makes 4 servingsIMG_7461

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 8 cups chopped kale
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 8 slices country bread (1/4 inch thick), preferably whole wheat
  • cooking spray
  • 1 cup shredded Gruyère or fontina cheese ( or any other cheese of choice)
  • 1 medium tomato, cut into 8 thin slices
  • 2 slices precooked bacon/sandwich (optional)

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Directions:

1.  Heat oil in a large skillet over medium heat.  Add onion and cook, stirring frequently, until golden brown, 5 – 7 minutes.  Add vinegar and cook until almost evaporated, about 1 minute.  Add garlic and cook, stirring, until fragrant, about 30 seconds.

Onion and garlic sautéed with balsamic vinegar.

Onion and garlic sautéed with balsamic vinegar.

Add kale, water and salt  (the pan will be full).  Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes.  Remove from heat.

Add the kale and cook until it is wilted.

Add the kale and cook until it is wilted.

2.  To prepare the panini:  Preheat panini maker to high.  Coat one side of each slice of bread with cooking spray. With sprayed side down, spread the kale mixture on 4 slices of bread ( about 1/2 cup per sandwich).  Top each with 1/4 cup cheese and 2 slices tomato.

All layered up, ready for the bun top.

All layered up, ready for the bun top.

Top with the remaining bread, sprayed-side up.  Press in the panini maker until crispy,  3 to 5 minutes.

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This is unbelievably good!

This is unbelievably good!

 

SOURCE:   Eating Well Magazine

 

 

 

 

Whole Grain Blueberry Spice Muffins

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , , ,
Whole-Grain Blueberry Spice Muffins

Whole-Grain Blueberry Spice Muffins

Muffins are the ultimate quick breakfast or snack, and the healthier they are, the better for you.  I’ve been experimenting with converting some of my older muffin recipes into ones that have healthier ingredients in them.  These are not the kind of muffins that could be a dessert or sweet snack.  These are great for breakfast because they will provide the energy you need to get going and will keep you satisfied until lunchtime.

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For this recipe I used half whole wheat flour along with regular all-purpose flour, and added whole-grain oats.  Quick oats could be used, but I like the rough texture and fiber that whole oats provide.  I also took out granulated sugar, and substituted brown sugar instead, making the muffins less sweet, but just sweet enough.  There is very little fat in this recipe since I used fat-free milk, and left in only 3 tablespoons of butter.  Add in some spices that can be apple pie spice, or pumpkin pie spice, or just plain cinnamon and nutmeg to make these muffins your own.  I like a little something  on my muffin tops (not the ones at my waist 🙂 ) so I sprinkled a little sugar on them before baking, giving the tops a little sparkle and crunch.

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These muffins bake up nice and high, and they are easy, nutritious and delicious.  They freeze very well so one or two will be readily available to defrost and reheat in the microwave whenever you want one.   To freeze muffins, let cool completely, then place desired quantity on a baking sheet and freeze individually before transferring to a zip-lock freezer bag.

 

WHOLE  GRAIN BLUEBERRY SPICE MUFFINS

Yield:   Makes 16 muffins

Ingredients:

  • 2 cups flour  (I used 1cup all-purpose, and 1 cup whole wheat.)IMG_7284
  • 1 cup rolled oats
  • 1 cup brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  •  1/2 teaspoon apple pie spice (or pumpkin pie spice)
  • 1 cup fat free milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, slightly beaten
  • 1  1/2 cups frozen blueberries (keep frozen until ready to use)
  • cooking spray
  • 1/4 cup granulated sugar

Directions:

1.   Preheat the oven to 400*F.   Grease or paper-line 16 muffin cups.

2.  In a large bowl combine all dry ingredients.  ( flour through pie spice)

Combine all dry ingredients in a large bowl.

Combine all dry ingredients in a large bowl.

3.  In a separate smaller bowl or measuring cup, whisk together wet ingredients. (  milk through egg)

4.  Combine wet ingredients with dry,  stirring only enough to incorporate.  Fold in the blueberries.

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5.  Divide batter evenly between 16 muffin cups.   Sprinkle tops of batter with granulated sugar.

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6.  Bake at 400*F.  for 16 – 18 minutes, till tops spring back when touched.   Cool on a wire rack.

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SOURCE:   Carolyn’s Originals

Broccoli Calzones

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , , , ,
Broccoli Calzones

Broccoli Calzones

Oh. My. Gosh.   These are soooo good,  I did not want to stop eating them.  Do I have any regrets?   Yes, I wish I had made more to freeze.

Some calzones can be rather heavy because they are so loaded with filling that includes meat and cheeses, that after eating one, you’re done.  These, however, are lighter than that. The filling consists of chopped broccoli, ricotta cheese, Parmesan cheese and mozzarella used in moderation.  A pizza dough makes the outside, holding all that great filling.  Served with warm tomato sauce, i.e., spaghetti or pizza sauce, and a side salad,  this is a delicious and satisfying meatless meal.

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This recipe makes eight calzones that can be frozen before baking, so when you’re in the mood for one–or two–, just remove the quantity you want, and bake them frozen.  I made only half the recipe for a quantity of four calzones, and I’m regretting that I didn’t make the whole recipe.  It doesn’t take much extra time or effort to make more to freeze, and you’ll be so glad you did.  One of these would be great with a bowl of soup, or with a salad for a light meal.

Note:  the following recipe calls for frozen, chopped broccoli, but fresh broccoli may also be used.  Cut the broccoli into small florets and steam until tender before proceeding with the recipe.  The convenience of frozen store-bought pizza dough helps to speed up and simplify making this recipe, as does jarred tomato sauce.

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BROCCOLI CALZONES

Yield:   8 calzonesIMG_7356

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 packages (10 oz.) chopped broccoli, thawed
  • 4 garlic cloves, chopped
  • red pepper flakes to taste
  • 2 ( 1 pound) packages frozen pizza dough, thawed
  • 1 cup ricotta cheese ( can use small curd cottage cheese instead)
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cup shredded mozzarella, or pizza blend cheese
  • salt and pepper to taste
  • tomato sauce

Directions:

1.   Heat oil in a medium skillet over medium-high heat.  Add onion and cook till soft ( 4-5 minutes).  Add broccoli, garlic, and red pepper flakes.  Cook 5-7 minutes till any liquid has evaporated and mixture is hot.  Set aside to cool.

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2.  Preheat the oven to 400*F.  Prepare 2 baking sheets by lining with parchment paper.

3.  Divide each ball of dough into four ( 4) pieces.  On a lightly floured surface stretch each piece out.  First to a 3 x 4″ oval, then stretch again to 6 x 8″ oval.  Let dough rest as needed to relax before continuing to stretch it. Don’t worry if the ovals are not perfect, they almost never are.

Stretch dough pieces out into oval shapes.

Stretch dough pieces out into oval shapes.

4.  Stir cheeses into cooled broccoli mixture.  Season with salt and pepper.

Add cheeses to broccoli mixture.

Add cheeses to broccoli mixture.

5.  To assemble:  Spread about 1/2 cup broccoli mixture onto half of each dough piece.  Leave 1/2-inch border all around.  Fold over to form a semi-circle/ half moon.  Press edges to seal.  Cut two slits in the top of each one.

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Fold dough over filing the press edges to seal.

Fold dough over filling then press edges to seal.

 

6.  Using a wide spatula or bench knife, transfer the calzones to the baking sheets.  Reshape as needed.

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7.  Bake at 400*F for about 25 minutes, till golden brown.   Serve with warm sauce.

 

Serve with warm sauce.

Serve with warm sauce.

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To freeze for later use:  Proceed through step #5 above, then tightly wrap each calzone in plastic wrap, freeze until firm.  Transfer to zip-lock bags; label and date.  Freeze up to 2 months.  To cook and serve, unwrap and place on parchment-lined baking sheet.  Bake without thawing until golden, 35 – 40 minutes.

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SOURCE:   MarthaStewart.com

 

Mashed Potato Salad

Posted by deliciousonadollar in Salads, Side Dish and tagged with , , , , , ,
Mashed Potato Salad

Mashed Potato Salad

 

Unlike most potato salads that have chunks or cubes of potato in them, this one is a mashed potato salad.  A friend of mine made this for a pot-luck dinner, and we thought it was so different and tasty that I had to have the recipe.  This style potato salad has now become our favorite.  It is absolutely awesome.  It is super popular whenever I bring it anywhere, and I get asked for the recipe all the time.

The recipe is easy to prepare and very flexible allowing you to include additional ingredients that you love, but this is the way we like it best.  It can be served warm or chilled, its just great either way. You can include or omit the chopped egg, and sometimes I add some cooked, crumbled bacon.  Mr. D. asks for it whenever we have a picnic meal.  Try it the next time you’re making a potato salad, and you’ll see why we like it so much.

The best darn potato salad!!

The best darn potato salad!!

When I mash the potatoes, I leave them a little rough for more texture, but some people like their potatoes mashed well so the salad is more creamy.  It’s really just a matter of personal preference.  Also, some people have told me they use dill pickle relish and dill pickle juice, and some folks don’t peel their potatoes.  Leaving the skins on the potatoes makes the salad more “rustic”, but good never-the-less.

MASHED POTATO SALAD

Yield:   Serves 8

Ingredients:

  • 2 pounds potatoes,  white or Yukon GoldIMG_7393
  • 1 small sweet onion, or scallions, chopped
  • 2 hard-cooked eggs, chopped
  • 1/2 cup diced celery
  • 1/4 cup sweet pickle relish
  • salt and black pepper to taste
  • 1 cup mayonnaise
  • 2 teaspoons prepared yellow mustard
  • 2-3 tablespoons sweet pickle juice

Directions:

1.  Peel potatoes, cut into chunks, and place into a large saucepan.  Cover with cold water and salt lightly.  Bring to a boil.  Reduce heat to medium-low and simmer until tender, about 20 minutes.  Drain and transfer potatoes to a large bowl.

2.  Mash potatoes with a potato masher.  Stir in onion or scallion, eggs, celery, pickles, salt and black pepper.

Add eggs, celery, onion or scallion and salt and pepper to mashed potatoes.

Add eggs, celery, onion or scallion and salt and pepper to mashed potatoes.

Mix mayonnaise, pickle juice, and mustard in a separate small bowl;  pour over potatoes and mix well.  Salad may be served at this point while it is still warm, or cover and refrigerate at least 1 hour to chill before serving.

 

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SOURCE:  adapted from a friend’s recipe