Monday, February 23, 2015

Cauliflower Cake

This is an unusual vegetable dish.  It's colorful, filling and delicious!

1 small cauliflower, outer leaves removed, broken into 1 1/4" florets
1 medium red onion, peeled
1 T. olive oil
1/2 t. finely chopped rosemary
7 eggs
1/2 c. basil leaves, chopped
1 c. flour
1 1/2 t. baking powder
1/3 t. turmeric, optional
5 ounces grated Parmesan
salt & pepper
melted butter, for brushing
2 T. sesame seeds, toasted
  1. Place the cauliflower florets in a saucepan and add 1 t. salt.  Cover with water and simmer for 15 minutes or until they are very soft.
  2. Drain and set aside.
  3. Cut 4 round 1/4" slices off one end of the onion.  Coarsely chop the rest of the onion.
  4. In a small fry pan with olive oil cook the chopped onions until soft.
  5. Remove from the heat and cool.
  6. Transfer onion to a large bowl.
  7. Add the eggs and basil and whisk well.
  8. Add the flour. baking powder, tumeric (if using), Parmesan, 1 t. salt and lots of pepper.
  9. Whisk until smooth .  Add the cauliflower.  Leave Florets whole or break into small chunks, your preference.
  10. Line the base and sides of a 9 1/2 inch spring-form cake pan with parchment paper.
  11. Brush the sides with melted butter.
  12. Toss the sesame seeds around the inside sides of the pan.
  13. Pour the cauliflower mixture into the pan and arrange the red onion slices on the top.
  14. Bake at 400 degrees for 45 minutes.or until golden brown.
  15. A knife should come out clean if you place it in the center.
  16. Rest for 10 to 20 minutes.

Monday, February 9, 2015

Parmesan Zucchini Fries

1 1/2 pounds zucchini, trimmed
1/2 c. all-purpose flour
2 t. kosher salt, divided
3/4 t. ground black pepper, divided
3 large eggs
1 1/2 c. panko bread crumbs
  1. Preheat oven to 425 degrees.  Line two rimmed baking sheets with parchment paper.  
  2. Cut zucchini into French fry size sticks, about 3 inches long.
  3. Arrange 3 shallow, wide bowls or pie plates in a row.
  4. In the first bowl, stir together flour, 1 t. salt, and 1/2 t. pepper.  In the second bowl, whisk together eggs, 1/2 t. salt, and 1/4 t. pepper.
  5. In the third bowl, combine panko, Parmesan, dill and 1/2 t. salt.
  6. Working in batches, first dip the zucchini in flour, shaking off excess.
  7. Transfer to egg mixture and toss until coated.  Let egg run off, the coat zucchini in the panko mixture.
  8. Arrange zucchini, without crowding, in a single layer on the prepared pans.
  9. Bake 15 minutes and then rotate the pans.
  10. Continue to bake until panko coating is golden and crisp, 7 to 12 minutes more. 

Monday, December 1, 2014

Black Bean Chicken

We like this left over so I double the recipe.

1/3 c. Chinese fermented black beans
2 T. peanut oil
sesame oil
2 c. chopped yellow onions
3 cloves garlic, minced
2/3 c. chicken broth
1/3 c. soy sauce
1/2 t. sugar
4 c. pea pods, cleaned and cut diagonally in 1" pieces
1 lb. skinless chicken breast
1 T. cornstarch
2 T. sherry
1 t. toasted sesame seeds
1/4 c. chopped green onion
black pepper
  1. Place the black beans in a bowl and cover with warm water,  Let sit for 30 minutes.
  2. Cut the chicken breasts in half vertically.  Place a sheet of plastic wrap over the chicken and pound very thin.  Slice into thin strips then into small pieces.
  3. In a large nonstick skillet or wok, heat the oils together. 
  4. Add the onion and garlic and cook for 30 seconds or so.
  5. Drain the beans and add them to the pan and sauté for 10 seconds.
  6. Stir in the broth, soy sauce, and the sugar and bring to a boil.
  7. Add the pea pods and the chicken strips and bring to a boil again.
  8. Cover and reduce heat to medium and simmer for 5 minutes or until the chicken is no longer pink.
  9. Whisk together the cornstarch and sherry.
  10. Uncover the chicken mixture and whisk in the cornstarch mixture.  Cook 1 minute.
  11. Add sesame seeds and chopped green onion and cook 1 minute.
  12. Season with black pepper.

Tuesday, October 28, 2014

Tanzania Guacamole

1 ripe avocado, roughly mashed
1/2 tomato chopped
1/2 onion chopped
1 T. lemon juice
1 T. chopped fresh coriander
 (the recipe says "coriender" but I assume this is a typo)
3 T. cream
1 T. chopped fresh chilies
salt and pepper to taste

  1. Combine all ingredients.

Tuesday, September 23, 2014

Tuscan Beans with Basil Pesto and Spinach

2 T. olive oil
1 small onion, peeled and chopped
10 mushrooms, cleaned, stemmed and quartered (optional)
2 cloves garlic, peeled and minced
1/2 c. dry white wine
1/2 c. vegetable broth
2 (15.5 ounce) cans white beans
1 jar (6.7 ounce) Basil Pesto sauce
salt and pepper
2 T. grated Parmesan cheese
  1. Heat the oil in a large nonstick pan and add the onions.  Cook stirring 3 to 4 minutes until golden.
  2. Add the mushrooms and garlic.  Cook, stirring, about 5 minutes until mushrooms soften.
  3. Add the wine and cook 8 to 10 minutes until liquid is reduced.
  4. Add broth and beans.  Bring to a simmer.
  5. Add pesto and spinach.
  6. Cook, stirring 2-3 minutes, until spinach wilts.
  7. Season to taste with salt and pepper.
  8. Sprinkle with Parmesan cheese.

Sunday, September 7, 2014

Herb and Panko Crusted Baked Tomatoes

4 large vine ripe tomatoes, sliced in half crosswise
1 1/2 c. panko breadcrumbs
1/4 c. grated Parmesan cheese
1 1/2 T. flat leaf parsley, minced
1 t. dried oregano
1 t. thyme
1 t. rosemary
1/4 c. (1/2 stick) butter, melted
salt and pepper to taste
  1. Preheat the oven to 375 degrees.
  2. Gently scoop only the seeds from the tomato halves.  (I use a grapefruit spoon)
  3. Drain the tomatoes cut side down o a paper towel.
  4. Combine the first 6 ingredients in a bowl.
  5. Add the melted butter and stir with a fork until mixed in.  Season with salt and pepper.
  6. Fill and top each tomato with the mixture.  About 3 1/2 T. for each.
  7. Place each stuffed tomato onto a parchment lined baking sheet and bake for 20 to 25 minutes or until tomatoes soften and they turn golden brown.
  8. Allow tomatoes to cool for 5 minutes and serve.