salads

Salad days!

sbradford — Wed, 20 Jul 2022 21:26:17 +0000

Salad days!

August 1, 2022

Catherine McSwain has made her Strawberry Fields Steak Salad for years — it’s her husband’s favorite meal, after all. The day she got a little tired of serving store-bought dressing with it, however, was the day it went from really good to exceptional.

McSwain’s entry earned the top prize — a KitchenAid stand mixer — in this year’s Ohio Cooperative Living reader recipe contest that asked for your best salad recipes.

More than 300 submissions rolled in from around the state, ranging from simple garden salads to mayo-based egg or tuna concoctions, and a surprising number of gelatin-based dishes mixed with anything from maraschino cherries to cottage cheese — there are lots of different kinds of dishes referred to as salad.

Catherine, a member of Adams Rural Electric Cooperative in West Union, says her salad is especially popular in early summer when she gets strawberries that are at the peak of ripeness — but oh, that dressing!

“The orange marmalade dressing just came to my mind one day when I was having a craving for something a little bit different than the usual dressings I buy from the store,” she says. “I had been watching cooking shows for a few years and felt adventurous enough to give making a concoction of my own a whirl.”

Donna Calloway, a member of Pioneer Electric Cooperative in Piqua, has been making her version of a fruity classic - Orange Cream Fruit Salad - for more than 30 years, since she got the basic recipe from her husband Brian’s grandmother. Now she serves it to her five grandchildren.

“This one has been handed down over many years,” Donna says. “It’s simple to make, and you can expand the recipe for however large your crowd might be — I used to serve it at birthday parties for all three of my kids.”

Carole Okuley, a member of St. Marys-based Midwest Electric, enjoys experimenting with recipes and food of all kinds. When her nephew married a woman from Taiwan, Carole was inspired to incorporate some Asian-inspired flavors into her cooking. When the call for entries came out, she says she just looked around her pantry to see what she could come up with, and this spur-of-the-moment cucumber salad impressed our judges with its unique combination of ingredients enough to award her a runner-up prize.

“I will often just use whatever I have in the refrigerator and pantry,” Carole says. “I don’t think I would ordinarily put pears into something like this, but I happened to have some, so I thought I’d try it. I’m glad I did.”

Grand-prize winner: Strawberry Fields Steak Salad

Yield

2 Servings

Preparation time

10 minutes

Cooking time

10 minutes

Total time

20 minutes

Ingredients

4 cups arugula or romaine

1⁄2 cup shredded mozzarella cheese

8 ounces sliced strawberries

6 ounces ribeye steak

For Dressing

Additional Ingredients

4 T orange marmalade

5 T white wine vinegar

3 T grapeseed/canola oil

2 T water

1⁄4 t garlic powder

2 pn kosher salt

Instructions

Mix all dressing ingredients in any order you like … it tastes great no matter what you put in first.

Grill or pan-fry ribeye steak that has been salted liberally. Set aside until ready to cut into thin strips. Prepare strawberries by slicing into pieces. Arrange salad topped with mozzarella cheese; add strawberries and then strips of steak on top. Dress with marmalade mixture to finish.

Runner-up: Orange Cream Fruit Salad

Yield

8 Servings

Preparation time

10 minutes

Ingredients

20 ounces 20-ounce can pineapple tidbits (drained)

16 ounces can peach slices (drained)

11 ounces can mandarin oranges (drained)

2 medium firm bananas (sliced)

1 medium apple (chopped)

3 2⁄5 ounces package instant vanilla pudding

1 1⁄2 cups milk

1⁄3 cup frozen orange juice concentrate

3⁄4 cup sour cream

Instructions

In a large bowl, combine fruits and set aside. In a small bowl, beat pudding mix, milk, and orange juice concentrate for 2 minutes. Add sour cream and mix well. Spoon over fruit and toss to coat. Cover and refrigerate for 2 hours.

Runner-up: Cucumber Asian Salad

Yield

4 Servings

Preparation time

15 minutes

Ingredients

3 tablespoons light soy sauce

1⁄4 cup sesame oil

1 teaspoon lime juice

1 teaspoon ground ginger

1⁄4 cup packed light brown sugar

2 tablespoons red wine vinegar

3 cups sliced mini cucumbers (1/4 inch thick)

1 1⁄2 tablespoons sesame seeds

1⁄4 cup finely diced onion

4 finely diced mint leaves (optional)

1 Bosc pear (peeled, halved, seeded, sliced in 1/4-inch slices, and cut into approximately inch-long pieces)

2 tablespoons grated carrot

3 tablespoons slivered almonds

1⁄2 red bell pepper (sliced like matchsticks)

Instructions

Whisk together first six ingredients, then add the rest. Mix well to coat; let marinate a minimum of 2 hours or overnight. Toss a few times to coat well while marinating.

Tags

salad

salads

recipe

entrees

Seeds of happiness

sbradford — Fri, 01 Oct 2021 19:19:26 +0000

Seeds of happiness

October 1, 2021

Catherine Murray

Good Eats

Fall Poppy and Sunflower Salad

Yield

7 Servings

Preparation time

15 minutes

Ingredients

3 cups chopped broccoli

1 large, tart apple, diced and tossed with lemon juice

1 cup sugar snap peas

1⁄2 cup dried cranberries

1 and 1 tablespoon salted, roasted sunflower seeds

1⁄3 cup sunflower oil

1⁄4 cup lemon juice

1⁄2 tablespoon poppy seeds

1 tablespoon dried parsley

1 tablespoon maple syrup or honey

1 teaspoon onion powder

1⁄4 teaspoon celery seed

Instructions

In a large bowl, toss together broccoli, diced apple, snap peas, dried cranberries, and sunflower seeds (holding back 1 tablespoon). In a food processor or with an immersion blender, blend the remaining ingredients until smooth and creamy. Pour dressing over salad, toss, and serve immediately.

Notes

Per serving: 179 calories, 14 grams fat (1.5 grams saturated fat), 0 milligrams cholesterol, 37 milligrams sodium, 13 grams total carbohydrates, 3 grams fiber, 2.5 grams protein.

Pad Thai

Yield

6 Servings

Preparation time

15 minutes

Cooking time

15 minutes

Total time

30 minutes

Ingredients

1⁄3 cup rice wine vinegar

3 tablespoons fish sauce

2 tablespoons low-sodium soy sauce

2 teaspoons sesame oil

3 tablespoons sugar

1⁄2 teaspoon chili flakes

3 green onions

2 tablespoons vegetable oil

1 large shallot (finely diced)

1 tablespoon ginger (finely chopped)

1 cup shredded carrots

6 garlic cloves (finely chopped)

3 eggs (beaten)

2 cups shredded green cabbage

8 ounces rice noodles (cooked by package directions)

1 pound tofu or sautéed chicken (diced)

juice of 1 lime

1⁄4 cup unsalted peanuts

1⁄4 cup toasted sesame seeds

Instructions

In a small bowl, mix rice vinegar, fish sauce, soy sauce, sesame oil, sugar, and chili flakes. Set aside. Chop green onions, separating the whites from the greens. In a large skillet or wok, heat vegetable oil over medium heat. Toss in the whites of the green onion, shallot, ginger, and carrots. Stir, cooking about 5 minutes until golden and fragrant. Add garlic and stir another minute or so.

Make a well in the center of the skillet/wok and add the eggs with a tablespoon of water. Let them begin to set a bit, then scramble. Add cabbage and rice vinegar mixture. Stir and cook another few minutes, until fish scent mellows. Toss in the noodles, tofu (or chicken), lime juice, peanuts, and sesame seeds. Add a little water if the noodles seem dry, and cook until heated through. Top with onion greens and serve.

Notes

Per serving: 324 calories, 18 grams fat (3 grams saturated fat), 82 milligrams cholesterol, 970 milligrams sodium, 30 grams total carbohydrates, 4 grams fiber, 14 grams protein.

Three-Seed Granola

Yield

12 Servings

Preparation time

10 minutes

Cooking time

45 minutes

Total time

55 minutes

Ingredients

3 cups old-fashioned oats

2 cups chopped nuts (see note)

1 cup shredded coconut

1⁄4 cup sesame seeds

1⁄4 cup ground flax seed

1⁄4 cup chia seeds

2 tablespoons brown sugar

1⁄2 teaspoon cinnamon

1⁄2 teaspoon salt

1 large egg (beaten)

1⁄2 cup maple syrup or honey

1⁄4 cup olive oil or warmed coconut oil

Instructions

Preheat oven to 300 F. In a large bowl, stir together all ingredients to combine. Spread out in a thin layer on a greased, rimmed baking sheet (may require 2 baking sheets). Bake granola, stirring every 15 minutes until golden brown and dry, about 45 to 55 minutes, depending on how toasty you like your granola. Let cool on baking sheet for 10 minutes or so before storing in an airtight container at room temperature for up to two weeks.

Notes

Try a mix of your favorite chopped nuts, such as almonds, cashews, pecans, walnuts, and peanuts.

Per serving: 282 calories, 19 grams fat (4 grams saturated fat), 16 milligrams cholesterol, 108 milligrams sodium, 26 grams total carbohydrates, 5 grams fiber, 6.5 grams protein.

Roasted Pumpkin Soup

Yield

6 Servings

Preparation time

15 minutes

Cooking time

1 hour, 15 minutes

Total time

1 hour, 30 minutes

Ingredients

1 6-pound roasting pumpkin

2 tablespoons olive oil

1⁄2 teaspoon salt (approximate)

1 small red onion (sliced)

2 cups vegetable broth

4 cups water (or 5, if needed)

1⁄2 teaspoon nutmeg

1⁄2 teaspoon ground ginger

1⁄2 teaspoon paprika

1⁄4 teaspoon cayenne

swirl of heavy cream (optional)

Instructions

Preheat oven to 350 F. Cut pumpkin(s) in half. Scoop out the middle strands and seeds; discard the strands. Place the seeds in a small bowl, rinse with water, drain, and let dry out for a few minutes on paper towels. Pile seeds onto a cookie sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Spread out in an even layer and bake 12 to 15 minutes, tossing halfway through, until they turn a golden-to-medium brown. Remove from oven and pour seeds into a small bowl. On the same cookie sheet, toss onion slices in olive oil. Spread in an even layer and roast in the oven for 20 to 30 minutes or until caramelized.

Meanwhile, brush interior of the pumpkin with olive oil and place flesh side down in a roasting pan. Bake 45 to 60 minutes on the bottom rack of the oven, or until the skin has started to brown and wrinkle and a fork easily pierces through the flesh. If you’re unsure it’s soft enough, keep cooking. Overcooking pumpkin for soup is better than undercooking it. If the skin starts to burn, loosely cover with foil.

Let pumpkin cool, then peel off the skin and remove the stem. Place remaining flesh in a food processor and blend until very smooth. Add the roasted red onion, vegetable broth, cayenne, nutmeg, ginger, and paprika and blend again. Pour soup into a saucepan and heat to desired temperature (or store soup in fridge until ready to eat.) Once hot, taste to adjust spices to your liking. Garnish with a swirl of heavy cream and the roasted pumpkin seeds.

Notes

There is 1 cup of cooked and mashed pumpkin in a pound of pumpkin. Best pumpkin varieties for soup: pie, Cinderella, Fairytale, Kabocha, Rouge Vif d’Etampes, Autumn Gold, and Buttercup.

Per serving: 150 calories, 3 grams fat (0.5 grams saturated fat), 0 milligrams cholesterol, 580 milligrams sodium, 29 grams total carbohydrates, 10 grams fiber, 3 grams protein.

Tags

Cure-all

aspecht — Mon, 01 Mar 2021 19:08:09 +0000

Cure-all

February 28, 2021

Catherine Murray

Good Eats

Bologna Breakfast Cups

Yield

3 servings

Preparation time

5 minutes

Cooking time

15 minutes

Total time

20 minutes

Ingredients

6 slices bologna

1⁄2 cup shredded cheddar

6 small eggs

1⁄8 teaspoon black pepper

1 tablespoon bacon bits

1 tablespoon diced scallions

Instructions

Preheat oven to 375 F.

Grease a muffin tin or 6 ramekins. Shape a slice of bologna into each cup and sprinkle cheddar on top. Crack one egg into each cup. Lightly season with black pepper. Bake 15 to 20 minutes, checking regularly until eggs are lightly set.

Remove from oven and sprinkle with bacon bits and diced scallions. Carefully remove bologna cups and serve immediately.

Notes

Per serving: 291 calories, 22 grams fat (8 grams saturated fat), 307 milligrams cholesterol, 3 grams total carbohydrates, 0 grams fiber, 20 grams protein.

Pepperoni Spinach Salad

Yield

6 servings

Preparation time

10 minutes

Ingredients

1⁄3 cup extra-virgin olive oil

1⁄3 cup balsamic vinegar

1 garlic clove (minced)

10 ounces cherry or grape tomatoes (halved)

2 tablespoons minced red onion

8 ounces fresh mozzarella pearls (or shredded mozzarella)

1 15.5-ounce can garbanzo beans (drained)

6 ounces tri-color rotini pasta (cooked)

1⁄4 pound chopped pepperoni

10 ounces fresh spinach

Instructions

In a small bowl, mix together dressing ingredients — olive oil, vinegar, Italian seasoning, and garlic.

In a large bowl, toss together tomatoes, red onion, mozzarella pearls, garbanzo beans, pasta, and pepperoni. Add dressing, stirring to coat.

Pasta mixture can marinate overnight or be served immediately. Dress plates with spinach and top with pasta mixture.

Notes

Red or white wine vinegar can be used in place of balsamic vinegar.

Per serving: 671 calories, 32 grams fat (9 grams saturated fat), 61 milligrams cholesterol, 605 milligrams sodium, 66 grams total carbohydrates, 14 grams fiber, 34 grams protein.

Pastrami Quick Knishes

Yield

8 servings

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Ingredients

2 tablespoons salted butter

1 small onion (diced)

2 cups shredded green cabbage

1 1⁄4 cups water

1 cup instant mashed potato flakes

2 tablespoons mayonnaise

2 tablespoons spicy or Dijon mustard

1⁄2 pound sliced and diced pastrami

1 17.3-ounce package frozen puff pastry sheets

1 egg (whisked)

3 tablespoons sesame seeds

Instructions

Preheat oven to 350 F.

Melt butter in a medium skillet over medium heat. Sauté onion and cabbage until soft, about 10 minutes. Remove from heat and strain off any excess liquid. Boil water and mix in mashed potato flakes, mayonnaise, and mustard.

In a large bowl, mix pastrami, cabbage, and mashed potato mixtures. Roll out pastry dough to 10 x 10 inches and cut into eight 5 x 5-inch squares. Liberally fill each square of dough with potato-pastrami filling. Fold corners diagonally two at a time, stretching pastry to close comfortably, then pinch at the top. Fold open corners clockwise and push together to seal.

Place on a lightly greased baking sheet. Brush each knish with egg wash and sprinkle with sesame seeds. Bake for 25 to 30 minutes or until golden.

Notes

Per serving: 508 calories, 32 grams fat (9 grams saturated fat), 50 milligrams cholesterol, 637 milligrams sodium, 42 grams total carbohydrates, 2 grams fiber, 14 grams protein.

St. Patty's Corned Beef Hash

Yield

4 servings

Preparation time

10 minutes

Cooking time

25 minutes

Total time

35 minutes

Ingredients

2 pounds russet potatoes (diced)

3 tablespoons unsalted butter

1 tablespoon olive oil

1 small onion (diced)

1 pound diced corn beef

4 garlic cloves (minced)

1 teaspoon paprika

1 1⁄2 tablespoons Worcestershire sauce

salt and pepper (to taste)

Instructions

In a large pot, boil potatoes in salted water until just barely tender, 5 to 7 minutes.

In a large cast-iron skillet (or nonstick electric skillet), heat butter and olive oil. Add onion and cook on medium 3 to 4 minutes or until soft. Turn up heat to medium high and add potatoes and corned beef. Depending on the size of your skillet, this may need to be done in batches. To produce crispy and browned edges, stir only occasionally for about 10 minutes.

Add garlic, paprika, and Worcestershire sauce, season with salt and pepper to taste, and cook another minute or two.

Serve with poached or fried eggs, cooked cabbage, sauerkraut, or a side salad.

Notes

Per serving: 474 calories, 27 grams fat (12 grams saturated fat), 94 milligrams cholesterol, 1,141 milligrams sodium, 40 grams total carbohydrates, 6 grams fiber, 20 grams protein.

Tags

breakfast

salads

pastries

Cook's choice

aspecht — Fri, 21 Aug 2020 19:50:56 +0000

Cook's choice

August 26, 2020

Catherine Murray

Good Eats

Around Sunbury, when Lanie Montgomery shows up at a potluck, folks inevitably find something a bit familiar about the dish she brings.

“When the people that I went to school with or my cousins eat it, they go, ‘This is from the school, isn’t it?’” she says. “They immediately have flashbacks to those peanut butter bars that they had at the school.”

Lanie comes from a long line of school cooks, and her recipe for peanut butter bars — the winning entry in the 2020 Ohio Cooperative Living reader recipe contest — came from her grandmother, who was a cook at Big Walnut Middle School. One of Lanie’s aunts was a cook at the high school, and another aunt cooked at the elementary school.

“We rarely had them at home, but we always had it in the school cafeteria,” she says. “When my grandma retired, I asked her for the recipe, and from then on, I carried it out more into the public. Every potluck I take it to — it’s gone. And everybody wants the recipe.”

As winner of the reader recipe contest, Lanie — a member of Mount Gilead-based Consolidated Cooperative — will receive an Ohio-made KitchenAid stand mixer. She says she’s never entered the magazine’s contest before but, as the mother of five kids, she does lots of cooking for large groups and figured her popular dish would fit nicely into the “Potluck” theme.

“Besides the fact that it’s easy to make at a moment’s notice with shelf-stable ingredients that you probably have on hand, it’s delicious,” says Catherine Murray, Ohio Cooperative Living’s food editor, who judged the contest. “You can really see that the bars would be a crowd-pleaser.”

Peanut Butter Bars

Yield

20 servings

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Ingredients

1 cup butter (softened)

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2⁄3 cup creamy peanut butter

2 cups flour

1 teaspoon baking soda

1⁄2 teaspoon salt

2 cups quick-cooking oats

2 cups powdered sugar ((this and all ingredients below are for the icing))

1 stick of butter

3⁄4 cup peanut butter

1 tablespoon vanilla

1⁄2 teaspoon salt

1⁄4 cup milk (or enough to make it spreadable; start off with a couple tablespoons)

Instructions

Beat butter, sugars, eggs, vanilla, and peanut butter in an electric mixer until smooth. Add flour, baking soda, and salt. Add oats and stir until just moistened. Spread onto a 11 x 17-inch baking sheet that has been greased or covered in parchment paper.

Smooth until entire pan is covered evenly. Bake at 375 F 15 to 20 minutes or until lightly browned.

Meanwhile, mix all icing ingredients together in mixer until smooth.

Let baked mixture cool, then ice and cut into bars.

Notes

Per serving: 433 calories, 24 grams fat (11 grams saturated fat), 48 grams total carbohydrates, 2.3 grams fiber, 8 grams protein.

Cindy Grapner of Celina swears she’s a terrible cook. Judging from her block party beans, she’s being a bit hard on herself. As runner-up in the contest, Grapner will receive a copy of The Ultimate Casseroles Book.

“My mother first made this concoction years ago for a family reunion, and it was a big hit,” says Cindy, a member of Midwest Electric. “I have since then developed my own variations: you can use different kinds of beans, add red or green pepper — whatever you like to make it better. Just don’t leave out the bacon!”

Block Party Beans

Yield

10 servings

Preparation time

15 minutes

Cooking time

1 hour

Total time

1 hour, 15 minutes

Ingredients

1 pound ground sausage

1 cup diced celery

2 cups onion

1 10.5-ounce can tomato soup

1 6-ounce can tomato paste

1 cup brown sugar

2 tablespoons yellow mustard

1 15.5-ounce can Brooks chili beans (undrained)

1 15.5-ounce can kidney beans (undrained)

1 15.5-ounce can pork and beans (undrained)

1 14.5-ounce can wax beans (undrained)

1 14.5-ounce can green beans (undrained)

6 bacon strips

Instructions

Brown sausage, then add celery and onion and cook until tender; drain fat.

Add tomato soup, tomato paste, brown sugar, and mustard. Simmer for 15 minutes.

Stir in beans. Put this mixture in a 9 x 13-inch baking pan and mix well. Top with bacon strips and bake at 350 F for 1 hour, uncovered.

Can also be made in crockpot, cooked 5 to 6 hours.

Notes

Per serving: 371 calories, 18 grams fat (6 grams saturated fat), 35 grams total carbohydrates, 6 grams fiber, 18 grams protein.

Leah Beachy is used to cooking for large groups. “I am very fortunate to have grown up in an Amish home, in a family of seven children,” she says. “My mother was a wonderful cook, so I definitely am thankful for the teaching I got in the kitchen. I now have my own family of seven. What a blessing to have these recipes to use for my own family.”

Leah, a member of The Frontier Power Company, earned runner-up for her broccoli salad, which she says always goes quickly when she brings it to potlucks — and is a delicious way to entice kids to eat their vegetables. She’ll also receive a copy of The Ultimate Casseroles Book.

Broccoli Salad

Yield

16 servings

Preparation time

15 minutes

Ingredients

2 bundles of broccoli

1 cauliflower head

1 medium onion (chopped)

4 cups shredded cheddar cheese

12 pieces of bacon (fried and crumbled)

2 cups sour cream (this and below ingredients are for the sauce)

2 cups Miracle Whip

1 cup sugar

1⁄2 teaspoon salt

Instructions

Wash broccoli and cauliflower and cut into bite-sized pieces.

Mix sauce ingredients together, then toss with veggies, cheese, and bacon.

Best if tossed only an hour or two before serving.

Notes

Per serving: 416 calories, 30 grams fat (13 grams saturated fat), 24 grams total carbohydrates, 1 gram fiber, 14 grams protein.

Tags

desserts

side dishes

salads

Consolidated Cooperative

Frontier Power Company

Midwest Electric

Fresh from the garden

aspecht — Mon, 27 Jul 2020 20:02:14 +0000

Fresh from the garden

July 24, 2020

Catherine Murray

Good Eats

Featured Recipes:

Cucumber Tomato Feta Salad

Yield

6 servings

Preparation time

15 minutes

Passive Time

4 hours

Total time

4 hours, 15 minutes

Ingredients

1 large cucumber

1 small red onion

2 cups cherry tomatoes

1 8-ounce block feta cheese

1⁄2 cup red wine vinegar

1 teaspoon dried oregano

1 teaspoon sugar

Instructions

Cut cucumber in half lengthwise, then in half again. Dice cucumber and red onion into 1-inch chunks. Cut cherry tomatoes in half. Cut feta into half-inch chunks.

Pour in red wine vinegar and sprinkle in oregano and sugar. Toss a few times to incorporate ingredients. Cover and marinate overnight for best results.

Notes

Per serving: 130 calories, 8 grams fat (6 grams saturated fat), 8 grams total carbohydrates, 1 gram fiber, 6 grams protein.

Rainbow Ratatouille

Yield

4 servings

Preparation time

20 minutes

Cooking time

1 hour, 15 minutes

Total time

1 hour, 35 minutes

Ingredients

2 small eggplants

3 tablespoons coarse salt

1 medium yellow squash

1 medium zucchini

13 roma tomatoes

1 roasted red pepper

1 tablespoon olive oil

1 onion (diced)

4 cloves garlic (minced)

2 teaspoons fresh thyme leaves

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

1⁄2 cup chopped fresh basil

3 tablespoons chopped fresh parsley

1⁄2 teaspoon garlic salt

1⁄4 teaspoon black pepper

4 tablespoons olive oil

Instructions

Preheat oven to 375 F. Slice eggplant into rounds about ¼ inch thick. Generously sprinkle slices with the coarse salt and place in a single layer over paper towels to draw out excess moisture. Set aside for an hour or so.

When done, blot/brush off excess salt and pat dry. Slice squash, zucchini, and 3 roma tomatoes about ¼ inch thick.

Boil remaining 10 tomatoes in a pot of hot water for 60 seconds, let cool, then peel, de-seed, and purée them with the roasted red pepper in a food processor or blender. Heat oil in a 12-inch oven-safe skillet over medium-high heat. Sauté onion and garlic until soft. Add puréed tomatoes, thyme leaves, salt, and ¼ teaspoon pepper. Bring to a boil, then simmer uncovered 5 to 10 minutes, until sauce thickens, straining excess liquid if necessary.

Smooth surface of the sauce and begin arranging sliced vegetables in a spiral form with 1 slice each of eggplant, yellow squash, tomato, and zucchini, starting on the outside of the skillet and working inward. Cover skillet with foil and bake 30 minutes. Take skillet out of oven and remove foil. Sprinkle top with basil, parsley, garlic salt, ¼ teaspoon black pepper, and 4 tablespoons olive oil.

Bake uncovered for another 30 minutes. Serve hot with a loaf of toasted, crusty bread (optional).

Notes

Using vegetables with the same circumference will make layering easy. If you have an abundance of vegetables, the recipe can be doubled. Simply stack the sliced vegetables vertically to fit more into the pan. If an oven-safe skillet isn’t available, use a regular skillet, then transfer sauce and layer vegetables in a round, oven-safe casserole dish.

Per serving: 331 calories, 19 grams fat (3 grams saturated fat), 40 grams total carbohydrates, 17 grams fiber, 8 grams protein.

Berry Orchard Crumble

Yield

6 servings

Preparation time

10 minutes

Cooking time

30 minutes

Total time

40 minutes

Ingredients

3 tart apples (chopped)

2 pears or peaches (sliced)

1 1⁄2 cups blackberries and/or raspberries

2 tablespoons balsamic vinegar

1⁄2 cup chopped fresh basil

5 tablespoons sugar (divided)

1⁄2 cup flour

1⁄4 cup unsalted butter (sliced and chilled)

1⁄4 teaspoon cinnamon

Instructions

Preheat oven to 400 F. Lightly toss fruit with vinegar, basil, and 3 tablespoons sugar. (If fruit is pretty sour, lean on the side of more sugar.) Pour into 9 x 9-inch oven-safe baking dish.

With your hands, crumble together flour, butter, 2 tablespoons sugar, and cinnamon until it resembles small clumps. Top fruit with crumble mixture.

Bake 30 minutes, until the crumble is golden and fruit starts to bubble around the edges.

Notes

Note: If you’re not really into measuring ingredients or don’t have the right amount of one of the fruits, not to worry. This recipe is very forgiving; it can be adjusted in lots of different ways and will still turn out great.

Per serving: 259 calories, 8 grams fat (5 grams saturated fat), 47 grams total carbohydrates, 7 grams fiber, 2 grams protein.

Garden Stuffed Peppers

Yield

6 servings

Preparation time

15 minutes

Cooking time

45 minutes

Total time

1 hour

Ingredients

6 large bell peppers (mixed colors)

1 medium onion (diced)

1 tablespoon olive oil

1 pound ground chicken

1 cup corn

2 cups chopped collard greens

1 cup cooked quinoa or brown rice

1 15-ounce can tomato sauce

1 teaspoon hot sauce

2 teaspoons poultry seasoning

1 teaspoon garlic powder

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

1 1⁄2 cups colby jack cheese

Instructions

Preheat oven to 350 F.

De-stem and de-seed peppers. Cook whole peppers uncovered in boiling water for about 5 minutes. Remove with tongs, dunk in cold water, and invert to drain well.

Cook onion and olive oil in a skillet over medium heat for 3 minutes. Add ground chicken, breaking it up as it cooks, about 7 minutes. Drain excess fat.

Add remaining ingredients except for cheese, stirring until heated through. Stuff peppers with chicken mixture. Place peppers upright in a casserole dish or roasting pan. (If pepper won’t stand on its own, cut a thin slice off the bottom to make it level.)

Cover with aluminum foil and bake 25 minutes. Remove foil, top peppers with cheese, and bake another 5 minutes or so until cheese has melted and begun to brown slightly.

Notes

Note: Look for bell peppers that are of similar size to ensure even cooking time. Peppers with 4 bumps on the bottom sit better than those with 3 bumps.

Per serving: 470 calories, 19 grams fat (8 grams saturated fat), 40 grams total carbohydrates, 6 grams fiber, 35 grams protein.

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Egg-stra good!

aspecht — Fri, 26 Jun 2020 15:13:19 +0000

Egg-stra good!

April 1, 2020

Catherine Murray

Good Eats

Featured Recipes:

Creamy Garlic Deviled Eggs

Yield

12 servings

Preparation time

20 minutes

Ingredients

1 egg yolk

3 tablespoons Dijoin mustard

1 cup olive oil

2 tablespoons fresh lemon juice

1 teaspoon water

3 tablespoons finely chopped garlic

12 hard boiled eggs

fresh dill and salt (for garnish)

Instructions

In a tall bowl or glass, combine egg yolk, mustard, olive oil, lemon juice, and water. Blend with an immersion blender for 90 seconds until very smooth and thick. Add garlic and blend until incorporated. If mixture doesn’t turn into what looks like mayonnaise, try adding another teaspoon of water or start a new batch and mix the second batch into the first batch.

Peel the hard-boiled eggs and slice in half lengthwise. For a more upscale presentation, cut off the thin ends and stand upright. Scoop out yolks into a medium-sized bowl. Add 1/4 cup garlic mayo and incorporate until smooth. Scoop mixture into a piping bag and pipe into the egg whites. Garnish with fresh dill and salt, if desired. Refrigerate up to 3 days.

Notes

This recipe will make more garlic mayo than is needed for the dozen deviled eggs. Use on ham sandwiches, in egg salad, or as a dipping sauce for roasted cauliflower. Refrigerate up to a week. If you don’t have an immersion blender, try a standard blender or whisk continuously for 15 to 20 minutes.

Per serving: 104 calories, 9 grams fat (2 grams saturated fat), 1 gram total carbohydrates, 0 grams fiber, 6 grams protein.

Spring Chef Salad

Yield

4 servings

Preparation time

20 minutes

Ingredients

1⁄2 cup plain whole Greek yogurt

2 tablespoons fresh lemon juice

1 teaspoon minced garlic

1⁄4 cup olive oil

1⁄4 teaspoon salt

1⁄4 teaspoon freshly-ground black pepper

1⁄2 teaspoon dried dill

6 cups lettuce

1 bunch asparagus (shaved)

4 hard boiled eggs

4 ounces Swiss cheese (cut into small rectangular chunks)

6 ounces ham (cut into small rectangular chunks)

1 small bunch of radishes (thinly sliced)

1⁄2 cup croutons

Instructions

Blend together all dressing ingredients (starting with Greek yogurt and ending with dill) with a whisk or immersion blender. Add up to 1/4 cup water to thin dressing for desired thickness.

On a serving platter or large bowl, lay down the lettuce leaves, then arrange remaining ingredients (except croutons and dressing) into rows on top. Serve with dressing on the side, croutons optional.

Notes

Per serving: 474 calories, 29 grams fat (10 grams saturated fat), 23 grams total carbohydrates, 5 grams fiber, 34 grams protein.

Rhubarb Custard Bars

Yield

12 servings

Preparation time

20 minutes

Cooking time

30 minutes

Passive Time

4 hours

Total time

4 hours, 50 minutes

Ingredients

1 cup softened unsalted butter (2 sticks)

2 cups flour

1⁄2 cup sugar

1⁄2 teaspoon salt

4 cups chopped rhubarb

1⁄2 cup sugar

1⁄2 cup water

1⁄2 cup sugar

2 teaspoons vanilla extract

3 tablespoons lemon juice

zest of 1 lemon

1 1⁄2 cups rhubarb puree

red dye

1⁄2 cup flour

powdered sugar (for dusting)

Instructions

Preheat oven to 350 F. In a medium bowl, blend together butter, 2 cups flour, and 1/2 cup sugar until mixture is crumbly. Press firmly and evenly into the bottom of a 9 x 13-inch pan lined with parchment paper. Bake 15 to 20 minutes or until firm and lightly golden in color. Set aside to cool.

While the crust is cooking, start by making a rhubarb puree. Combine puree ingredients in a medium saucepan and cook on medium-high until rhubarb has turned into a sauce with very few chunks, about 10 to 15 minutes. Transfer to a blender or food processor and puree until smooth. Set aside to cool before moving on to the next step.

In a large bowl, whisk together curd ingredients except for red dye and flour. Slowly add red dye and whisk until incorporated. Stop when you reach the desired color (the color will fade a bit when cooked). Lastly, whisk in the flour until smooth. Pour curd on top of crust and bake for 10 to 15 minutes, or until set. The bars will continue to firm up as they cool. Chill in refrigerator for 4 hours. Pull the parchment paper up on all sides, lift, and lay on a flat surface for easy cutting of bars.

Notes

There will be more rhubarb puree than the recipe calls for. Spoon some on top of the bars when serving for extra tartness.

Per serving: 326 calories, 17.5 grams fat (10 grams saturated fat), 38 grams total carbohydrates, 1.5 grams fiber, 5 grams protein.

Eggs on Fire

Yield

4 servings

Preparation time

5 minutes

Cooking time

20 minutes

Total time

25 minutes

Ingredients

1 tablespoon olive oil

1 serrano pepper (sliced thin)

1 green pepper (diced)

6 cloves garlic (minced)

1 small red onion (diced)

1 28-ounce can diced tomatoes

1 tablespoon smoked paprika

1 teaspoon cumin

1 teaspoon coriander

8 eggs

4 ounces Cojita cheese (or feta)

crostini for dipping (optional)

Instructions

Heat olive oil in a wide/deep skillet (10 inches or wider) and sauté serrano peppers, green pepper, garlic, and onion for 3 to 4 minutes. Add tomatoes and stir in paprika, cumin, and coriander. Cook for about 15 minutes, stirring occasionally until mixture starts to thicken.

To avoid shells and broken yolks, crack one egg at a time into a small bowl, then slide into skillet on top of the tomatoes, repeating with each egg. Cover with a lid and steam/poach for 10 minutes or so, until egg whites set fully and yolks are how you prefer.

Top with crumbled cheese and cilantro. Serve with crostini or toasted bread if desired.

Notes

Tip: To add more eggs or to double this recipe, cook in an electric skillet.

Per serving: 236 calories, 13 grams fat (3.5 grams saturated fat), 18 grams total carbohydrates, 5.5 grams fiber, 15 grams protein.

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