Category Archives: recipes

Potato Stack (Scalloped Potatoes) from food52.com

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  • 1 large russet potato
  • 2 small red potatoes
  • 2 tablespoons unsalted butter
  • 3 pieces garlic cloves
  • 2 teaspoons dried rosemary
  • 1/4 cup plus 2 teaspoons grated Parmesan cheese, divided
  • 1/4 cup whole milk, or 3 tablespoons skim milk
  • 1 teaspoon whole peppercorns
  • 2 teaspoons salt
  • Preheat oven to 400° F. Wash the potatoes thoroughly. Don’t be afraid to use a brush and some elbow grease. Let the butter warm up to room temperature.
  • Using a Mandolin, slice the potatoes to the thickness of a quarter. You can manually slice the potatoes, if you feel comfortable with it.
  • In a processor, add the butter, peppercorns, milk, 1/4 cup of the Parmesan cheese, garlic cloves, salt, and rosemary. Pulse the ingredients until the mixture is of liquid consistency. Transfer the mixture from the processor to a mixing bowl. Add the sliced potatoes to this batter and coat them evenly.
  • Place paper muffin cups in a muffin pan. Stack up the potato slices in the muffin cups. I like to alternate between the red and russet potatoes. Pour any remaining batter onto the potatoes. Sprinkle with the remaining 2 teaspoons of Parmesan cheese.
  • Place in the oven and bake for 45 minutes, or until the tops turn golden

 

Autumn crunch pasta salad from chelseasmessyapron.com

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AUTUMN-CRUNCH-PASTA-SALAD
  • 5 ounces fresh spinach (half a 10 ounce bag)
  • 1 and 1/2 cups dry small pasta
  • 3/4 cup chopped celery
  • 3/4 cup dried cranberries
  • 1 can (15 ounces) mandarin oranges
  • 1 large Granny Smith Apple
  • 1 teaspoon lemon juice
  • 1/3 cup pecans
  • Optional: Feta cheese
Dressing
  • 4 tablespoons olive oil or vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white wine vinegar
  • 2-4 tablespoons white sugar
  • 1/8 teaspoon each: paprika, onion powder
  • 1 tablespoon poppy seeds
  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, prepare the dressing. In a food processor or blender (I used my small Twister jar on the Blendtec) combine the oil (the vegetable oil yields a richer and in my opinion better taste, but the olive oil is healthier and still tastes great), apple cider vinegar, white wine vinegar, sugar, (adjust — more or less to personal preference, we like a less sweet dressing and use about 2 tablespoons) paprika, and onion powder. Pulse or blend for about 10 seconds. Stir in the poppyseeds.
  3. Drain the pasta once it’s cooked through and immediately toss a few tablespoons of the dressing with the pasta. This helps the pasta soak in the dressing and the flavor.
  4. Chill the dressed pasta in the fridge.
  5. Meanwhile, combine the (washed and de-stemmed) spinach with the chopped celery in a large bowl. Add in the cranberries and a can of drained mandarine oranges.
  6. If desired peel the apple (We like to leave on the peel!) and then slice into thin slices. Toss with lemon juice and then add to the salad.
  7. Pour dressing over the salad and toss. Add in the completely cooled pasta and toss with the rest of the salad.
  8. If you want to toast the pecans, place them in a single layer in a dry saucepan (don’t add anything) over medium heat. Stir constantly until the nuts are barely fragrant — just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.
  9. Alternatively, you can candy the pecans if desired. Check the link in the last paragraph of the blog text for how to candy pecans.
  10. Top the salad with the pecans and feta cheese.
  11. Enjoy immediately.  Serves: 6-8 as a side
NOTES
This salad (like most) aren’t very great leftover. If you aren’t eating this immediately, keep the ingredients separate from the dressing and only toss with the dressing right before eating. Top with pecans and feta after dressing the salad.

Solyanka from moosewood

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100_7921notes: I made a few changes due to what was in the kitchen.  Less cottage cheese though close to 1.5 c. that was all I had, more cabbage than 4 c. but not much more, 1/2 c sour cream as it’s full fat and I would have felt guilty using a whole cup, no sunflower seeds as mine were dead, was going to use 1/2 c of ricotta but it was 6 months out of date.  I sprinkled paprika over the top even though I’m not a big fan.

4 Medium Potatoes
4 Packed Cups Shredded Green Cabbage
1½ cups Chopped Onion
3 Tbsp Butter
1½ tsp Salt
Black Pepper
Paprika
½ tsp Dill Weed
¼ cup Sunflower Seeds, divided
1½ cups Cottage Cheese
½ cup Sour Cream
½ cup ricotta
2 Tbsp Cider Vinegar

Scrub, don’t peel, the potatoes and cut them into small pieces. Boil until mashable. Drain and mash, while still hot, with cottage cheese, sour cream and yogurt. Saute onions in butter with 1/2 tsp. salt. After 5 minutes, add cabbage and remaining salt. Saute until cabbage is tender. Combine with potato mixture, and add everything except 2 tablespoons of the sunflower seeds and the paprika. Taste to correct seasonings. Spread into a deep, buttered casserole and top with paprika and remaining sunflower seeds. Bake at 350 degrees, uncovered for 35-40 minutes.

Lucky Peach’s Odd Flavor Sauce

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  • 3 tablespoons soy sauce
  • 2 tablespoons tahini, almond butter, or peanut butter
  • 1 tablespoon Chinkiang vinegar (Chinese black rice vinegar) or red wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 3 tablespoons neutral oil (like canola, vegetable, or grapeseed)
  • 1 small scallion, finely chopped (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, finely chopped (about 1 tablespoon)
  • 1/2 teaspoon chili flakes (or more to taste)
  • 1/2 teaspoon crushed Sichuan peppercorns
  1. Combine the soy sauce, tahini (or nut butter), vinegar, sesame oil, sugar, and salt in a small heatproof bowl and mix until the sugar is dissolved and tahini is well incorporated. It’s okay if it’s not completely dissolved, though.
  2. Heat a small skillet over medium heat, add the oil, and heat until shimmering. Add the scallions, ginger, garlic, chili flakes, and crushed peppercorns. Remove from the heat and stir for 10 seconds, until the scallion is bright green and everything’s aromatic. Pour all this into the liquid seasonings and whisk until well blended. Once cool, the sauce will keep in the fridge for one or two days.  Makes about 1/2 cup

Author Notes: Serve the sauce with chicken, fish, pork, or tofu—and always some rice. Really, just put it on whatever needs a little extra “oomph,” like soba noodles or roasted or steamed vegetables. It would also work as a stellar sauce for okonomiyaki

Mushroom Noodle Pudding

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noodle-kugel1

2 tbsp butter or vegetable oil
2 scallions, minced
1 small onion, minced
16 ounces firm, fresh mushrooms, stemmed, halved, and sliced
1/4 cup mushroom broth or white wine
Salt and freshly ground pepper, to taste
1 cup cottage cheese
½ cup sour cream
1/4 c. mild cheese, grated
2 large eggs, beaten
pinch paprika
pinch dill
4 c. cooked cooked pasta, penne or ziti or regular noodles
2 tbsp. chopped parsley

Preheat oven to 350ºF.

Heat butter or oil in a large skillet over medium-low heat. Add onion and scallions, sauté 10 minutes or until very tender. Add mushrooms, salt, pepper,  sauté 10 minutes until mushrooms are tender and limp. If liquid remains in pan, cook over high heat, stirring, 2 minutes until it evaporates.   Add broth or wine and simmer for 5 min.

Cook noodles uncovered in a large pan of boiling salted water over high heat 4 minutes or until nearly tender but firmer than usual. Transfer to a large bowl.

In mixing bowl add beat eggs, cottage cheese, sour cream and cheese, transfer mushroom mixture to bowl. Stir in paprika, dill, parsley and noodles.

Grease an 8″  baking dish and add noodle mixture. Bake until firm and golden brown, about 45 minutes. Makes 4 to 6 servings.

 

Cheese pimento bisque from Sundays at Moosewood Cookbook

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2 celery stalks, chopped
1 cup chopped onion
2 Tbspns vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock, or water
1 cup extra sharp grated or chopped cheddar cheese
3 oz cream cheese, cubed
4 oz jar pimiento, chopped
salt and pepper to taste

Saute celery and onions in vegetable oil, about 10 minutes.
Add potatoes and stock. Simmer until vegies are soft, about 20
minutes.

Remove soup from heat, add cheddar and cream cheeses, allow to sit
to soften cheese. In a blender, puree the soup with half the pimientos.
add salt and pepper.

If soup is too thick, thin with milk, water or vegetable stock. Stir in
remaining pimientos. Reheat, but do not boil.
Serves 4-6

Vermont Spice Cake with Maple Cream Cheese Frosting from food52.com

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Adapted from Land O’Lakes
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For the cake:

    • 3 cups flour
      1 teaspoon salt
      1/4 teaspoon ground cloves
      3/4 teaspoon nutmeg
      2 teaspoons cinnamon
      1 teaspoon ground ginger
      3 teaspoons baking powder
      1 teaspoon baking soda
      3/4 cup butter, at room temperature
      1 1/2 cups sugar
      3 eggs
      1 1/2 cups canned pumpkin
      1/2 cup evaporated milk
      1/4 cup water
      2 teaspoons vanilla extract

      For the frosting:
      3 1/2 cups sifted confectioners’ sugar
      1/3 cup butter, softened
      11 ounces cream cheese, softened
      2 teaspoons maple syrup

      Preheat the oven to 325° F. Butter and flour two round 9-inch cake pans (I used a sheet cake pan and punched out my layers using a ring mold, hence the many layers in the photo).
      Whisk together the flour, salt, spices, baking powder, and baking soda in a large bowl and set aside.

      In a separate bowl or in a stand mixer, cream together the butter and sugar until light and fluffy.

      Add the eggs one at a time, mixing after each addition.

      Add the pumpkin, evaporated milk, water, and vanilla, mixing after each addition. Add the dry ingredients and beat until just combined.

      Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until the cake springs back to the touch and pulls away from the sides of the pan. Let cool in the pans for 10 minutes, then turn the cakes out onto a cooling rack to cool fully. It’s best to chill the cakes in the refrigerators before frosting them.

      For the frosting: Beat together all the ingredients in a large bowl until smooth and fluffy.

      If you want a cake with more layers, slice your two layers in half horizontally. Frost between each layer and top with more frosting. Leave the sides unfrosted if you like, or cover them with a thin layer of frosting.

      Makes two 9-inch layers

 

Texas Trash Dip from McCormick

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  • 1 package (8 ounces) cream cheese
  • 1 cup sour cream
  • 2 cans (16 ounces each) refried beans
  • 1 can (4 1/2 ounces) chopped green chiles, drained
  • 1 package McCormick® Taco Seasoning Mix
  • 4 cups shredded Mexican cheese blend, divided
  • Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
  • Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
  • Bake 25 minutes or until cheese is melted. Serve with tortilla chips.

 

7 Layer Fiesta Dip

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  • 1 can (16 ounces) refried beans
  • 1 container (16 ounces) sour cream
  • 1 package taco Seasoning Mix
  • 1 package (8 ounces) shredded Cheddar cheese, (2 cups)
  • 1 cup prepared guacamole
  • 1 cup chopped tomatoes
  • 1/2 cup sliced green onions
  • 1/2 cup sliced black olives
  • Tortilla chips
  • Spread refried beans in shallow serving dish.
  • Mix sour cream and Seasoning Mix in small bowl until well blended. Spread over refried beans.
  • Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve with tortilla chips.
Makes 8 cups or 64 (2-tablespoon) servings.

Best ever mushroom soup from pancakewarriors.com/

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best-mushroom-soup-close 1 large white onion, diced
  • 1 package white button mushrooms (10 oz) sliced
  • 1 package baby portobello mushrooms (10 oz) sliced
  • 10 stalks fresh thyme, leaves removed
  • 1 cup organic vegetable broth
  • 1 tbs. tapioca flour
  • 1 cup almond or cashew milk (unsweetened)
  • 1 dried bay leaf
  • ½ tbs. liquid aminos (GF) (or soy sauce)
  • ½ tsp. salt
  • freshly ground pepper
  1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  2. Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
  8. This soup is amazing the next day as well and can easily be doubled.
  9. Add cashew cheese, Parmesan cheese or enjoy the soup just as it is