Category Archives: entree

Pastorio’s zucchini cakes

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2.5 cups grated zucchini

1/2 cup oyster crackers

1 egg, beaten

1 Tbsp Old Bay seasoning (Might be too much old bay, be careful)

1 Tbsp flour

1 (short) cup finely chopped onion

Oil and butter for frying

Put grated zucchini in a cloth or paper towel and squeeze out excess moisture (I have made this recipe several times and this step is KEY to success). Mix all ingredients except butter and oil together until well blended. Fry on high heat in a mixture of half oil/half butter until golden on each side. I used saltines.

Notes: I added 1 tsp dijon and 1 tbsp mayo, used red onions as well.  My cakes were wet, next time I will add more crackers.  Despite being wet they held together well.

Served them with spicy avocado sauce and lemon wedges

Spicy Italian Faux Sausages

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2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1 tsp veggie broth mix
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional
1 tsp ground smoked paprika
1 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 1/4 cups cool water*
6 to 8 cloves garlic, minced or pressed
2 tbsp olive oil
2 tbsp Braggs
1 tsp flax seeds

In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.

Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.

Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine

Crisp Crab Cakes – Ellie Krieger via Terry

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1 cup panko (Japanese breadcrumbs)
1 large egg — lightly beaten
2 tablespoon nonfat milk
1 teaspoon Worcestershire sauce
2 teaspoon dijon mustard
1 tablespoon fresh lemon juice — plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
several dashes of hot sauce
1 lbs lump crab or crab claw meat — picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions — thinly sliced–optional
1/2 cup finely chopped red bell pepper–optional

Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crab meat, panko mixture, scallion, bell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes.

Optional ingredients — I did not use scallions or peppers but here are the directions if you choose to use them.  Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.

Coat the crab cakes with the remaining 1/2 cup panko. Place on baking sheet, put a pat of butter on each cake. Bake at 400 for 15 min. Serve with lemon wedges.

Optional method of preparation –Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes.

Yield: 6 crab cakes

Serve with Avocado Sauce

Cream of Tomato Soup With Seafood – Top Washington Post Tomato 2010 winner

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Rosemary Lawler’s winning recipe combines two practical ingredients: the recipe author’s abundant crop of tomatoes, and regional seafood. Because this is 2 recipes in one, we made an exception to the contest’s 10-ingredient rule.

MAKE AHEAD: The stewed tomatoes make a nice, simple accompaniment to grilled chicken and corn on the cob. They can be frozen for up to 1 year. The soup is best assembled on the same day it will be served.

8 servings

For the stewed tomatoes
4 cups peeled and seeded ripe tomatoes (any kind), in large chunks or halves (see NOTE)
1/2 medium onion, minced
2 ribs celery with leaves, chopped
1/4 teaspoon celery seed
1 bay leaf
2 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
6 chopped basil leaves
For the soup
1 ear corn
5 cups stewed tomatoes (see above)
4 tablespoons (1/2 stick) unsalted butter
Scant 1/2 cup flour
4 cups light cream or half-and-half
1/4 cup freshly grated Parmesan cheese
1 to 2 cups raw or cooked seafood, such as crabmeat, lobster chunks or jumbo shrimp (peeled, de-veined and cut in chunks)
Basil leaves, cut in strips, for garnish

For the stewed tomatoes: Combine the tomatoes, onion, celery, celery seed, bay leaf, cloves, salt, pepper and basil in a large saucepan over medium heat. Cook uncovered for 15 minutes, stirring frequently. Reduce the heat to medium-low. Discard the cloves and bay leaf. The yield will be about 5 cups.

For the soup: Strip the kernels from the ear of corn and reserve.

Cut the cob in chunks; submerge them in the stewed tomatoes. Cook (over medium-low heat) for 10 minutes, stirring almost constantly. Discard the cob pieces.

Use an immersion (stick) blender to puree the stewed tomatoes, or puree in batches in a blender (making sure to remove the center knob in the lid so steam can escape; place a dish towel over the opening).

Melt the butter in a soup pot or Dutch oven over medium heat. Whisk in the flour until well incorporated, to form a roux; cook for a few minutes, whisking, until the roux begins to darken slightly.

Slowly whisk in the cream or half-and-half to form a smooth, thick soup base.

Add the pureed tomatoes and Parmesan cheese; stir until well blended.

Add the reserved corn kernels and seafood to taste; cook (over medium heat) ,stirring almost constantly until the seafood is heated or cooked through, depending on which seafood you chose.

Divide among individual bowls; serve immediately, garnished with the basil.

NOTE: To peel tomatoes, use a sharp knife to score a shallow “X” on the bottom of each one. Place in very hot or boiling water for 1 to 2 minutes, then drain. When cool enough to handle, discard the loosened skins.

Rosemary Lawler of Leesburg.

Asparagus Frittata

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2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 4.

Brown Rice Salad with Chick Peas, Cumin and Vinaigrette

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I started out making making lunch using  Ina’s brown rice salad with tomatoes and basil but while the rice was cooking and after the vinaigrette was made A Pinch of Salt email arrived with Brown rice, cumin and lime vinaigrette. The following is the end result which was very tasty. I was out of cilantro (tsk tsk) but will use it next time.

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    1 cup brown rice
    2 tsp kosher salt, divided
    1/4 cup rice wine vinegar
    2 teaspoons sugar
    2 tablespoon good olive oil
    1 tsp cumin< 1 garlic clove minced grated rind of 1 lime Freshly ground black pepper 2 c. diced tomates 1 can chick peas 1 jalapeno diced ¼ c. diced red onion 2-3 tbsp cilantro I substituted italian parsley juice of one lime Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, lime rind, cumin, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Stir gently. Add the tomatoes, chick peas, onion, jalapeno, lime juice and cilantro. Mix well and check the seasonings. Serve at room temperature.

Guacamole Salad – Ina Garten

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Guacamole Salad – Ina Garten
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

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1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced jalapeno peppers, seeded (2 peppers)

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Halibut with Cream Sauce – 2 servings

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    1 tablespoon and 2 teaspoons butter or margarine, cubed

    1/3 medium onion, sliced and separated into rings

    1/2 pound halibut or salmon steaks

    1/4 cup mayonnaise

    1/4 cup sour cream

    1/4 teaspoon garlic powder

    1/4 teaspoon seasoned salt

    1/4 teaspoon dried basil

    1/4 teaspoon dried thyme

    1/8 teaspoon pepper

    2 tablespoons and 2 teaspoons dry bread crumbs

    1/3 cup shredded Parmesan cheese

  1. Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion.
  2. In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.http://allrecipes.com/Recipe/Halibut-with-Cream-Sauce/Detail.aspx

Warm Chorizo Spinach Salad – Ensalada de Espinacas y Chorizo – Rick Bayless

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Warm Chorizo Spinach Salad – Ensalada de Espinacas y Chorizo –  Rick Bayless
Good sprinkled with Mexican queso fresco, goat cheese or blue cheese.
8 ounces (1 packed cup) fresh Mexican choirzo sausage, casing removed
1 medium red onion, sliced 1/4-inch thick
3 tablespoons vegetable or olive oil
2 tablespoons light-flavored vinegar (rice vinegar is very good here)
2 teaspoons sugar
Salt
An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed
1/2 small jícama, peeled and cut into 1/4-inch cubes
1.   Cook the chorizo and onion.   In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat. Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.
2.   Create the dressing, finish the salad.  To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water.  Mix well, taste and season with salt, usually about 1/2 teaspoon.  Pour the warm mixture over the spinach, add the jícama, mix well and serve.  Serves 4.
Notes– I used 12 oz of sausage, less spinach and made half of the dressing.  Dad really liked it, suggesting we serve it to guests.  Not sure the queso fresco added much next time will try and different cheese.  Even good with Trader Joe’s soy chorizo.

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Good sprinkled with Mexican queso fresco, goat cheese or blue cheese.

8 ounces (1 packed cup) fresh Mexican choirzo sausage, casing removed

1 medium red onion, sliced 1/4-inch thick

3 tablespoons vegetable or olive oil

2 tablespoons light-flavored vinegar (rice vinegar is very good here)

2 teaspoons sugar

Salt

An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed

1/2 small jicama, peeled and cut into 1/4-inch cubes

1.   Cook the chorizo and onion.   In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat. Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.

2.  Create the dressing, finish the salad.  To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water.  Mix well, taste and season with salt, usually about 1/2 teaspoon.  Pour the warm mixture over the spinach, add the jicama, mix well and serve.  Serves 4.

Notes– I used 12 oz of sausage, less spinach and made half of the dressing.  Dad really liked it, suggesting we serve it to guests.  Not sure the queso fresco added much next time will try and different cheese.  Even good with Trader Joe’s soy chorizo.

White Bean Soup with Asparagus and Peas – Cheryl Strasser

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6 c veggie broth

1.5 c farfalle pasta

¼ lb. asparagus, cut on the bias in 1.5� lenghts

½ c. peas

1 tbsp finely chopped parsley

½ tsp finely chopped mint

1.5 tsp. Thyme and oregano

½ tsp grated lemon zest
1.5 tsp lemon juice
1 15 oz can cannellini or great northern beans
¼ onion

½ stalk celery

1 carrot

1 small bay leaf

1 sprig thyme and parsley

Pour broth into a large soup pot. Add onion, celery, carrot, bay leaf, thyme and parsely. Bring to a boil add pasta and cook until almost al dente, about 10 min. Add the asparagus and bean and cook until the asparagus is crisp tender, about 3 min. Add the peas, herbs, lemon zest and juice. Simmer 2-3 min longer until the pasta and veggies are tender. Season with salt and pepper.

4-6 servings