Salads · Vegetables

Baked Salad

cathysmahaLeave a comment

Delicata squash is a favorite, which I’ve grown in my garden for the past few years. The feeling of fall is in the air and this salad was calling my name. I made 1/2 of a recipe, 4 servings. The salad kept well in the frig for a quick meal, although I heated each serving for 30 seconds in the microwave just to take the chill off.

I added grilled chicken breast for a bit of protein. Next time, I would double the amount of chopped apple. The sweet and tart crunch of the apple truly makes the salad!

Baked Salad

INGREDIENTS:
  • 1-2 small delicata squash seeded and chopped
  • 2 bunches kale dinosaur/lacinato preferred, thinly shredded, about 8 cups
  • 1 lb Brussel Sprouts shredded, about 6 cups
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp neutral oil
  • 1 tbsp sugar
  • 1 tbsp toasted sesame oil
  • 1 cucumber sliced
  • 1 apple fuji preferred, cut into matchsticks
  • 1 carrot shredded
  • 1/4 cup sliced almonds
DIRECTIONS:
  1. Heat your oven (or air fryer) to 400°F. Toss the cubes of delicata with a bit of oil and season with salt and pepper. Spread out on a large parchment paper lined rimmed baking sheet. Bake for 20 minutes then remove from the oven.
  2. Turn the oven (or air fryer) up to 450°F. Toss the kale and sprouts in a bowl with a drizzle of oil. Season with salt and pepper. Push the delicata to one side of the baking sheet and add the kale and sprouts. Bake for 10 minutes or until the kale and sprouts are warm and wilted and the delicata is tender. Remove from the oven and let cool slightly.
  3. While the vegetables are roasting, make the dressing. In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
  4. In a large bowl, toss together the squash, kale, sprouts, cucumber, fuji apple, and carrots. Dress evenly to taste and top with sliced almonds. Enjoy!
  5. Optional: Add chopped or sliced, cooked chicken breast for more protein.

Recipe from Iamafoodblog

Italian Dishes · Vegetables

Crisp Parmesan Crusted Eggplant

cathysmahaLeave a comment

Eggplant Parmesan is my favorite Italian dish. I never make it at home because it seems like too much work. This recipe sounded easy and crispy, just the way I like it. I made the salad topping with kale vs. arugula and loved it. I also added pine nuts to the salad for added flavor and texture. This dish could easily be made into a traditional eggplant parmesan or service with a side of marinara. Yummy!

Crisp Parmesan Crusted Eggplant

INGREDIENTS:
  • For the Eggplant:
    • 4 tbsp. butter
    • 3 cups freshly grated Parmesan cheese
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 tsp. oregano
    • 1 tsp. garlic powder
    • 1 eggplant, sliced into 1/2 inch rounds
    • Olive oil and salt
  • Topping:
    • 2 tbsp. fresh chopped basil
    • 1/4 cup fresh chopped arugula (I used kale)
    • 1 clove minced garlic
    • 1/4 tsp. salt
    • pinch of pepper
    • 2 tbsp. olive oil
    • 1 tbsp. red wine vinegar
    • Optional: I added 1 tbsp. pine nuts
DIRECTIONS:
  1. Preheat the oven to 425 Fahrenheit. Add the butter to the parchment lined sheet plan and place in the oven for 2 minutes to melt.
  2. Make the parmesan cheese mixture by mixing together the parmesan, salt, pepper, oregano and garlic powder. Add it to the melted butter on the sheet pan. Mix together and pat it down.
  3. Add the eggplant, scored side down and gently push it into the cheese. Be sure to spread them out a bit. Drizzle the tops with olive oil and season with salt. Bake for 15-19 minutes, until the cheese is browned and crisp. Flip, then place back in the oven for 12-14 minutes until tender.
  4. Make the topping by adding all ingredients to a bowl and mix together.
  5. Add the eggplant to a plate and add the topping.

Recipe from starinfinitefood

Appetizers · Vegetables · Vegetarian

Crispy Brussel Sprout Chips

cathysmahaLeave a comment

Crispy Brussel Sprout Chips are so delicious. They were wonderful hot (sans dip since I didn’t have the ingredients) and later straight from the frig with Tzatziki dip. I often laugh because, as a kid, I wouldn’t have touched Brussel Sprouts with a ten-foot-pole. It wasn’t until mid-life that I actually ate them roasted and loved them. Never stop trying new things…you might be surprised!

Crispy Brussel Sprout Chips

INGREDIENTS:
  • 1½ lbs Brussel Sprouts, stemmed
  • 2 tbs olive oil
  • 1/4 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili pepper flakes
  • salt and pepper to taste
  • 1/2 cup freshly grated parmesan cheese
  • garnish with fresh parsley + more cheese
  • Dip: Lazy Tzatziki
    • 1 cup 5% Greek yogurt
    • 1 medium lemon juiced (or 1-2 tbs red wine vinegar)
    • 1 tbs olive oil
    • 1/2 heaping tsp garlic powder
    • 1 tsp dried mint (not fresh)
    • salt to taste
    • 2 tbps milk (to thin it out)
DIRECTIONS:
  1. Preheat your oven to 425° F. In this recipe I prefer not to line my sheet pan with parchment to get them crispy, but many people have stated that it didn’t work out for them so I urge you to do what feels right.
  2. Bring a pot of water to a boil. Add 2 tsp salt and your brussel sprouts to the pot. Boil until tender and bright green but not full cooked – about 7-8 minutes. Drain and dry the brussel sprouts.
  3. Add the brussel sprouts, olive oil, 1/4 cup parmesan cheese, garlic powder, onion powder, chili pepper flakes, salt and pepper to taste to a large bowl and toss to coat. Transfer the brussel sprouts to your baking sheet and use a small glass to smash them flat.
  4. House the freshly grated parmesan in a shallow bowl and take each brussel sprout and dip one side into the cheese. Place them cheese down on the baking sheet and bake for 20-25 minutes or until crispy and golden brown.
  5. Serve with fresh parsley and more freshly grated parmesan on top.
  6. Lazy Tzatziki: Whisk together all of the ingredients until smooth. Taste and adjust seasonings if needed. Optional (not shown): Add Sriracha to make this spicy!

Recipe from HungryHappens

Soups and Stews · Vegetarian

Sengalese Soup

cathysmahaLeave a comment

Sengalese Soup by IowaGirlEats sounded so delicious and easy, and indeed it was! I didn’t have anything ready for lunch but I had all of the ingredients for this soup. It only took about 30 minutes start to finish. It is SO flavorful and a healthy, vegetarian dish. For those that need more protein, shredded chicken would be a nice addition.

Sengalese Soup

INGREDIENTS:
  • 2 Tablespoons extra virgin olive oil
  • 1 large shallot or small onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 jalapeños (or 1 for a mild soup,) seeded and minced
  • salt and pepper
  • 2 cloves garlic, pressed or minced
  • 1 medium-sized sweet potato, peeled and diced small
  • 4 cups (32oz) gluten-free chicken or vegetable broth
  • 15oz can chickpeas, drained and rinsed
  • 14oz can lite coconut milk
  • 1 cup crushed tomatoes
  • 1 teaspoon curry powder
  • 3 Tablespoons peanut butter
  • juice of 1/2 lime
  • cooked white rice
  • chopped fresh cilantro
DIRECTIONS:
  1. Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant.
  2. Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes.
  3. Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.

Recipe from IowaGirlEats

Vegetables

Cauliflower ‘Wedge’ with Creamy Parmesan Peppercorn

cathysmahaLeave a comment

Cauliflower, or as my oldest grandson used to say ‘white broccoli’, is one of my favorite vegetables whether raw or roasted. This vegetable side, or Vegetarian main dish, is quite delicious. I ate the leftovers and enjoyed them as well. Another creative way to enjoy white broccoli!

Cauliflower ‘Wedge’ with Creamy Parmesan Peppercorn

INGREDIENTS:
  • For the Cauliflower:
    • 2 heads cauliflower stems removed and cut into 8 wedges
    • 8 tbsp. melted unsalted butter
    • 1 tsp. paprika
    • 1 tsp. salt
    • 1 tsp dried dill
    • 1 tsp. garlic powder
  • For the Dressing:
    • 1/2 cup blended cottage cheese (or plain yogurt)
    • 1/4 cup mayonnaise
    • 1/2 tsp. salt
    • 1/2 tsp. freshly ground black pepper
    • 1/2 tsp garlic powder
    • 1-2 tbsp. lemon juice
    • 1-2 tbsp. minced parsley
    • 1/2 cup freshly grated Parmesan cheese
    • 1 tbsp. water, or more. to thin
  • For the chickpeas:
    • 1 15 oz. can chickpeas, rinsed and drained
    • 1 tbsp. olive oil
    • 1/2 tsp. salt
    • 1/2 tsp. garlic powder
    • 1/2 tsp. paprika
    • 1/2 tsp. sumac (optional)
DIRECTIONS:
  1. Preheat the oven to 450 degrees Fahrenheit. Line a sheet pan or roasting pan with parchment paper and set aside.
  2. Make the butter: Add the melted butter, paprika, salt, dill and garlic powder to a small bowl and mix. Place the cauliflower onto the parchment paper, coat each wedge completely in the butter, cover with foil and roast for 25-30 minutes.
  3. Make the chickpeas: Add the dried chickpeas to a sheet pan and dry roast them for 8 minutes, then remove from the oven and add the oil and spices. Toss to coat and roast another 8-10 minutes.
  4. Make the dressing: Add all ingredients in a medium bowl and mix to combine.
  5. Plate the cauliflower, spoon the dressing over the top and top with parsley and the chickpeas.

Recipe from Starinfinitefood on Instagram

Czech Heritage and Dishes · Soups and Stews

Potato Mushroom Soup (Czech Bramborkačka)

cathysmahaLeave a comment

Czech Potato Mushroom Soup used so many healthy ingredients and was a wonderful, hearty soup for a cold winter dinner. Brown soups do not photograph well but how do you photograph taste? Next time I make it, I will increase the caraway seed and decrease the marjoram because I LOVE caraway. It’s delicious as the recipe states,so make according to your own taste.

This soup would be great if you had leftover beef roast or any other protein to add.

POTATO MUSHROOM SOUP (CZECH BRAMBORAČKA)

INGREDIENTS:
  • 3 onions medium
  • 1 carrot large
  • 3 and ½ ounces celeriac root (100 g)
  • 1 parsley root medium
  • 4 potatoes medium
  • 3 cloves garlic
  • 1 handful dried mushrooms ideally European varieties; plus 1 and 1/4 cup water to soak
  • ¾ stick unsalted butter (85 g)
  • ⅓ cup all-purpose flour (40 g)
  • 5 cups water or vegetable broth
  • 1 Tablespoon fresh parsley
  • 1 Tablespoon dried marjoram
  • ½ teaspoon caraway seeds crushed
  • ¼ teaspoon ground pepper
  • salt
DIRECTIONS:
  1. Clean and peel the vegetables (carrot, parsley root, celery, potatoes) and cut into ½-inch cubes. Peel and chop the garlic. Finely chop the onion.
  2. Soak the dried mushrooms in 1 ¼ cups water, bring to a boil, and gently simmer for about 10 minutes. Reserve the mushroom stock for later.
  3. Heat a Dutch oven or a thick-bottomed soup pot over medium heat and melt the butter. Add the root vegetables (carrot, parsley root, celery – not the onion yet).
  4. Fry the vegetables until lightly golden (5-8 minutes), stirring occasionally. Add the onion and cook for 5 minutes, stirring occasionally.
  5. Reduce the heat to one-third and start making the roux. Add the flour to the vegetables and fry for about a minute, until the veggies are coated with flour and lightly golden. Stir frequently to prevent the flour from scorching. Add the crushed caraway seeds and ground pepper, and stir.
  6. Add about a cup of water or vegetable broth and whisk to prevent lumps. Add the remaining liquid and stir. Salt to taste, turn up the heat, cover and bring to a boil.
  7. Once the soup starts to boil, add the diced potatoes and boil gently for 10 minutes. Then add the chopped garlic, soaked mushrooms and about 1 cup of stock. Reduce heat and let cook covered for about 5-7 minutes, or until potatoes are tender.
  8. The last step is to add the dried marjoram. Rub the marjoram with your fingers before adding it to release its essential oils. Cook for another 1 minute, then remove the bramboracka soup from the heat.
  9. Taste and season with salt and pepper if necessary. Stir in a spoon of chopped fresh parsley.

Recipe from CookLikeCzechs

Breads

Green Chile Cheddar Beer Bread

cathysmahaLeave a comment

Green chile cheddar beer bread is a flavorful, easy quick bread that I will make again and again. It stands well on it’s own, toasted with butter, paired with soup. I love an easy delicious bread and this one is a winner!

Green Chile Cheddar Beer Bread

INGREDIENTS:
  • 3 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons melted unsalted butter
  • 1 tablespoon honey or agave nectar
  • 1 (12 oz) can room-temperature beer (light beer or medium depending on your flavor preference)
  • 1/2 cup chopped green chiles (about 2 4-oz cans, drained)
  • 3/4 cup shredded cheddar cheese, plus more for topping (mild or sharp both work)
  • Additional melted butter for brushing on top
DIRECTIONS:
  1. Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
  2. In a large bowl, whisk flour, baking powder, and salt until combined. Whisk in melted butter and honey until flour is a bit clumpy.
  3. Pour beer into dry ingredients and add green chiles and cheddar. Fold batter until just combined.
  4. Scrape batter into prepared pan and smooth top. Sprinkle additional cheddar cheese over top if desired. Bake beer bread at 350F 45-50 minutes until a toothpick inserted in center comes out clean.
  5. Brush warm bread with additional melted butter if desired. Cool bread in pan 15 minutes, then use parchment to lift out of pan and transfer to a wire cooling rack. Allow bread to cool at least 45 minutes before slicing. Serve bread warm and enjoy!

Recipe from WholeandHeavenlyOven

Holidays · Pies and Pastries

Homemade Eggnog Pie

cathysmahaLeave a comment

Oh my gosh, this recipe is amazing. Daughter, Megan, made it for our holiday dinner in addition to our traditional Rum Cake and it was amazing. The family may have voted for this Eggnog Pie slightly over our beloved Rum Cake. I never thought that would be possible. Megan took the original recipe and kicked it up a notch with a homemade graham cracker crust and homemade eggnog, sans the alcohol, because of the kids. Even if you’re not an eggnog fan, I think you’ll love this pie!

Homemade Eggnog Pie

INGREDIENTS:
  • 2 cups cold eggnog OR make your own (recipe below)
  • 1 large box of Jell-O instant vanilla pudding
  • 1 cup whipped cream (or cool whip)
  • Splash or rum (optional)
  • pre made graham cracker crust OR make your own (recipe below)
  • sprinkle of nutmeg
  • Homemade Eggnog Option:
    • 4 beaten egg yolks
    • 2 cups milk
    • 1/3 cup sugar
    • 1 cup whipping cream
    • 2 tablespoons light rum (optional)
    • 2 tablespoons bourbon (optional)
    • 1 teaspoon vanilla
    • Ground Nutmeg
  • Graham Cracker Crust
    • 2 cups graham cracker crumbs (about 16 full sheet graham crackers)
    • 1/3 cup packed light or dark brown sugar
    • 1/2 cup (8 Tbsp) unsalted butter, melted
DIRECTIONS:
  1. Mix together eggnog, vanilla pudding, whipped cream (or Cool Whip).
  2. Pour into graham cracker crust.
  3. Homemade Eggnog Option:
    • In a large heavy saucepan, combine the egg yolks, milk and sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in whipping cream, rum, bourbon, and vanilla. Cover and chill for 4 to 24 hours. Use in recipe above or to serve as a beverage, sprinkle with nutmeg.
  4. Homemade Graham Cracker Crust:
    • Stir the graham cracker crust ingredients together. Pour into a 9 or 10-inch springform pan or pie dish and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. Freeze for 10–20 minutes as you prepare the filling.

Pie Recipe adapted from B. Dylan Hollis on Instagram

Homemade Eggnog Recipe from The Better Homes and Gardens Cookbook

Graham Cracker Crust recipe from SallysBakingAddiction

Cookies and Bars · Holidays

Soft Gingerbread Cookies

cathysmahaLeave a comment

My daughter, Megan, has been making soft Gingerbread Cookies for years to give to neighbors and friends. This is her go-to recipe and it never disappoints. The family eagerly awaits her gingerbread making day! Decorate to your liking with icing and enjoy.

Soft Gingerbread Cookies

INGREDIENTS:
  • 1 cup butter flavor shortening
  • 1 1 ⁄ 4 cups sugar
  • 1 large egg
  • 1 cup molasses
  • 1/3 cup hot water
  • 1 teaspoon whole cloves
  • 1 cup flour
  • 1 ⁄ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1 tablespoon cinnamon
  • 4 cups flour
  • raisins (optional)
DIRECTIONS:
  1. Place cloves in hot water; set aside.
  2. Cream shortening and sugar.
  3. Add egg and beat.
  4. Add molasses, beat.
  5. Remove cloves from water, discard cloves.
  6. Add clove water, beat. *Dough will look “curdled”.
  7. Add rest of ingredients, except the last 4 cups flour, and beat. Gradually beat in last 4 cups flour.
  8. Chill dough.
  9. Roll out to 1/2″ thick or slightly less.
  10. Cut into shapes.
  11. Decorate with raisins if desired.
  12. Place carefully on ungreased cookie sheet.
  13. Bake at 375° for 8-10 minutes. Do not over bake.

Recipe from recipes.com

Cookies and Bars · Czech Heritage and Dishes

No Bake Christmas Honey Balls (Czech Medovníkové koule)

cathysmahaLeave a comment

Czech Honey Balls remind me of a very rich cake pop, only better. I like the cookie dough as well and could easily just eat it as a cookie, vs. crumbled in this yummy honey ball. My family is divided about this cookie. One half loves it and says it’s one of the best cookies they’ve ever had. The other half doesn’t like the texture…what? I just want to give honest feedback here. Just know my grandsons will eat every one I make and any you have leftover.

No Bake Christmas Honey Balls (Czech Medovníkové koule)

INGREDIENTS:
  • Honey dough:
    • 1 3/4 cups all-purpose flour (230 g)
    • ½ cup powdered sugar (60 g)
    • 1 egg
    • 1 teaspoon baking soda
    • 2 Tablespoons honey liquid (I heated in microwave for 20 seconds)
    • ⅓ stick unsalted butter (40 g) softened at room temperature
  • To finish:
    • 1 stick unsalted butter (110 g) softened at room temperature
    • ⅔ cup caramelized sweet condensed milk (200 g) Dulce de Leche or make your own with 1 can sweet condensed milk (see recipe below).
DIRECTIONS:
  1. If you are making your own caramelized sweet condensed milk, it’s so easy. Remove the label from the can and place, unopened, in a large pot of water. Bring to a boil. Simmer for 3 hrs. Remove from the water and cool. Ta-da you have caramel!
  2. Mix the flour with the baking soda and put the floury mixture in a bowl. Add the eggs, softened butter, liquid honey, and powdered sugar. First, mix the wet ingredients with the flour using a fork, then work into a soft dough with your hands.
  3. Wrap the dough in plastic wrap and put it in the fridge to rest for an hour.
  4. Roll the rested honey dough into sheets about 1/2 inch (1 cm) thick. The shape doesn’t matter too much, as the dough will be crushed into crumbs when baked. When rolling out the dough, I recommend dusting the work surface lightly with flour to prevent the dough from sticking.
  5. Line a baking tray with parchment paper and place the honey dough sheets on it. Preheat the oven to 320°F (160°C). Place the baking tray in the oven and bake for about 12 minutes.
  6. Once baked, take off the parchment paper with the honey dough sheets and put them on a wire rack to cool. If you let the baked dough cool on the tray, it’s fine, but in that case, I recommend placing the tray in a cool spot.
  7. Once the sheets of dough have cooled, break them into crumbs. You can do this by hand or by placing the pieces of dough in a food processor and pulsing them a few times until they turn into small crumbs. Alternatively, you can grate the dough using a hand grater.
  8. Set aside about half a cup of the crumbs to coat the balls. Combine the remaining crumbs with the caramelized milk and softened butter. Start by mashing them together with a fork, then use your hands to form a soft dough.
  9. Cover the soft dough with plastic wrap and place it in the fridge for about an hour to firm up.
  10. Scoop equal-sized portions of the dough, roll each into a ball using your hands, and coat them by rolling in the reserved crumbs.

Recipe slightly adapted from CooklikeCzechs.com