Cranberry Glazed Roasted Vegetables

For the Roasted Vegetables:

1 small butternut squash, peeled and cubed
1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried thyme

For the Cranberry Glaze:

1/2 cup cranberry juice
1/4 cup dried cranberries
2 tablespoons honey or maple syrup
1 tablespoon balsamic vinegar

For the Finishing Touch:

4 oz goat cheese, Feta, Blue cheese or Queso fresco, crumbled
1/2 cup dried cranberries (for garnish)
1 tablespoon fresh parsley, chopped (optional)

Roast the Vegetables:  Preheat your oven to 400°F (200°C).  In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.  Spread the vegetables on a large baking sheet in a single layer.  Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.   Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Assemble:  Once the vegetables are roasted, transfer them to a large serving bowl.  Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.  Sprinkle the crumbled cheese and extra dried cranberries on top.  Garnish with fresh parsley, if desired, and serve.

Fiesta Dip

 1 can Rotel tomatoes

2 cups (16 oz) low-fat cottage cheese

1 Tbsp. Taco seasoning 

1 Tbsp. Ranch seasoning

  (Or 2 Tbsp. of one or the other)

2 cups (8 oz.) Fiesta blend shredded cheese

Drain Rotel reserving juice.  Add the juice along with cottage cheese and seasonings to a food processor and process until smooth and creamy. Add the drained tomatoes and shredded cheese and pulse about five times,  just enough to combine. Serve with chips, veggies, etc..

Mashed Sweet Potatoes, Great for Purple Sweet Potatoes

Boil or roast sweet potatoes, and mash until smooth.  

Make flavored syrup:

6 to 8 oz. pineapple juice (or orange)

Brown Sugar and/or Honey
Star Anise (about 3) 

Fresh Ginger or Crystalized Ginger

Maybe some cinnamon and/or nutmeg
(or use Japanese 5-spice powder in lieu of the other spices)

Cook down until syrupy. Remove solids.
Add a little butter. Stir into your warm mashed sweet potatoes. Yum!

Purple sweet potatoes are denser than orange ones, and not quite as sweet with a mealier texture. They are best when boiled or roasted and then mashed with a flavoring syrup recommended by my sister. It would be delicious with any variety of sweet potatoes. For lots more information about purple sweet potatoes, and the different varieties look here.

Chick-fil-A Carrot Salad

4 ½ cups freshly shredded carrots (1lb.)
1 (8oz) can or 2/3 cup crushed pineapple with juice

1/2 cup raisins 

1/2 cup mayonnaise 

1/4 cup sugar

About 2 tablespoons fresh, unstrained lemon juice (no seeds) from half a lemon

Mix all together and refrigerate or serve at once.  

This salad was one of the main reasons I ever go to Chick-fil-A other than at the request of a grandchild. They no longer serve it, but I found the recipe on the Chick-fil-A website.  I make it often, altered it to my taste (not quite as sweet).

Basil Oil Sauce

1 cup packed fresh basil leaves, stemmed and washed

1/2 cup extra virgin olive oil
2 tablespoons water
4 cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.   Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

Good to drizzle over steamed or roasted vegetables, potatoes, use as a bread dip, use your imagination.

Mulberry Muffins

½ cup milk

½ cup sour cream
½ cup canola oil
1 egg
2 teaspoons vanilla extract
2 cups flour
3/4 cup sugar

1 tsp. baking soda
2 tsp. baking powder
½ tsp. salt
1 cup mulberries, fresh or frozen
1 tablespoon flour
¼ cup Turbinado sugar 

Preheat oven to 350 degrees and spray a 12-cup muffin tin or 6 cup large with baking spray and set aside. 

In a large measuring cup, whisk together milk, sour cream, canola oil, egg, and vanilla extract until smooth. Set aside.

In a large mixing bowl, whisk together flour, granulated sugar, baking soda, baking powder, and salt.  Slowly pour the liquid ingredients into the dry and begin to stir gently, being careful not to over mix. There can even be a streak or two of flour left over.

Gently toss mulberries with another tablespoon of flour in a separate bowl. Pour berries into muffin batter, stirring gently until just combined.

Using a large portion scoop, evenly divide the batter among prepared muffin tins. Sprinkle the tops of the muffins generously with Turbinado sugar.  Bake cake in preheated oven for 22 – 25 minutes, or until muffins are tall, golden brown, and the tops spring back when lightly touched.  Cool on wire rack for ten minutes before removing from the pan.  Makes 12 muffins.  

These muffins are easy and extremely delicious. They could be made with blueberries or mandarin oranges or even pieces of peaches, but with the mulberries from my trees, they are extraordinary.

Meyer Lemon Pie

1 cup sugar
3 large eggs
1/2 cup Meyer lemon juice 

1⁄4 cup (4 Tbsp.) butter, melted
1 (9 inch) pastry shell, unbaked

Preheat the oven to 350 degrees.  Mix sugar, eggs, and lemon juice in a blender.  Pour in melted butter and blend again.  Pour mixture into the unbaked piecrust and bake in the bottom rack of the oven for 30 to 35 minutes until just set.  Allow to rest to complete setting, at least 15 minutes.  

Black Bean Burgers

1 can black beans, rinsed and drained
1/2 cup walnuts
2 medium portobello mushrooms,  chopped
1/2 onion, chopped
1/2 green pepper, chopped

1/2 cup chickpea flour 

Add whatever spices you love—sea salt, pepper, smoked paprika, granulated garlic, chili powder, etc.

Add all to bowl of food processor and chop to consistency of hamburger.  Shape into patties and fry in avocado oil.  Add barbecue sauce on top, if you wish.  

Herb salt

Chop 1/2 cup basil or other herb.  Place in blender and pulse a couple of times.  Add 2 cups Diamond Crystal kosher salt and blend until well combined.  Preheat oven to 170 degrees.  Line baking sheet with parchment paper or silpat mat.  Spread herb salt evenly on baking sheet and bake in preheated oven for 30 minutes.  Cool and break up any clumps.  

In the alternative, spread the herbs and salt after blending on parchment paper placed on a sheet pan. Leave it uncovered on the counter for 2 to 3 days until completely dry.

Store in tightly sealed container and enjoy on roasted vegetables, potatoes, deviled eggs, salads, fresh tomato slices, or any other food.  Great as a gift.  Yum!

Blueberry Biscuits

2 cups self-rising flour
1/4 cup brown sugar
1 teaspoon lime zest
1/2 cup (1 stick) cold unsalted butter, cubed
1 cup blueberries
1/4 cup sour cream
1/2 cup buttermilk

Glaze:
1 cup powdered sugar
2 Tbsp. lime juice

Combine flour, sugar and lime zest in a bowl; cut in butter until crumbly. Add blueberries, sour cream and buttermilk. Stir until dough comes together. Drop by 1/4 cupfuls 2 inches apart on parchment paper lined baking sheets. Bake at 400° until tops begin to brown, about about 14 minutes. Rotate baking sheets halfway through. Whisk together powdered sugar and lime juice and drizzle over warm biscuits. 

Lively Cafe Bean Salad

1 can Black beans

1 can Garbanzo beans

1 can Shoepeg corn

2 cups steamed edamame

1 bunch green onions, sliced

1/2 cup diced red pepper

1/2 cup crumbled feta cheese

1/2 bunch fresh Cilantro, chopped (or Basil)

Dressing:

1/2 cup apple cider vinegar

1/2 cup sugar

1/2 cup oil 

Salt and pepper to taste

Lively Cafe at St. John’s Episcopal Church across the street from my office is where I usually ate lunch when I was working.  This bean salad was usually my choice for a side with whatever I ordered.  

Savory Dutch Baby

1 pound cremini mushrooms
4 to 6 cloves garlic
2 tablespoons fresh thyme leaves, divided
2 tablespoons chopped fresh chives, divided
2/3 cup all-purpose flour
2/3 cup whole milk
3 large eggs
1 1/4 teaspoons kosher salt, divided

Freshly ground black pepper
4 tablespoons unsalted butter, divided
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons olive oil
1/4 cup low-sodium vegetable broth or white wine
A few handfuls baby arugula

Arrange a rack in the middle of the oven. Place a 10-inch cast-iron skillet on the rack, and heat the oven to 425°F.

Quarter 1 pound cremini mushrooms (slice each quarter in half again for particularly large mushrooms) and transfer to a bowl. Mince garlic, set aside. De-stem thyme leaves until you have 2 tablespoons leaves. Chop chives until you have 2 tablespoons.

Whisk together 2/3 cup all-purpose flour and 2/3 cup whole milk, then add the 3 large eggs, 1/4 teaspoon of the kosher salt, and several grinds black pepper in a medium bowl, mix until no lumps remain. Whisk in 1 tablespoon of the thyme leaves and 1 tablespoon of the chopped chives.

Carefully remove the hot skillet from the oven and immediately add 2 tablespoons of the unsalted butter. Swirl to melt, making sure it coats the bottom and up the sides of the pan. Immediately pour the batter into the hot skillet. Sprinkle with 1/2 cup grated Parmesan cheese.

Bake until golden and puffed and crispy on the edges, 18 to 20 minutes. Meanwhile, heat 2 tablespoons olive oil and 1 tablespoon of the unsalted butter in a large skillet over medium-high heat. Add the quartered mushrooms, toss to coat in the fat, and arrange in a single layer. Sear undisturbed until the bottoms are well-browned, about 3 minutes. Season with the remaining 1 teaspoon kosher salt and several grinds black pepper and sauté until browned and tender, about 5 minutes.

Reduce the heat to medium. Add the minced garlic, remaining 1 tablespoon unsalted butter, and remaining 1 tablespoon thyme leaves. Sauté for 2 minutes more. Add 1/4 cup white wine or broth and cook until mostly evaporated, 2 minutes more. Remove from the heat and stir in a few handfuls of baby arugula, stirring to wilt slightly.

At this point, your Dutch baby should be just about ready. When it’s done, pull it out of the oven and immediately top it with the mushroom mixture. Sprinkle with the remaining 1 tablespoon chives and more Parmesan cheese.  Serve immediately.  

Butternut Squash Soup

 2 tablespoons extra-virgin olive oil, divided 
1 large yellow onion, chopped 

1 medium apple, chopped 

1 (3-pound) butternut squash, peeled, seeded, and cubed
1⁄ 2 teaspoon sea salt 

Freshly ground black pepper 

3 garlic cloves, chopped 

1 tablespoon chopped fresh sage
1⁄ 2 tablespoon minced fresh rosemary 

1 teaspoon grated fresh ginger 

3 to 4 cups lower sodium vegetable broth (or chicken bone broth)

A touch of cream or coconut milk

For garnish:  Chopped parsley Toasted pepitas (pumpkin seeds) Crusty bread 

Preheat oven to 400 degrees.  Add 1 tablespoon olive oil, chopped onion, apple, and butternut squash, salt, and several grinds of fresh pepper to sheet pan.  Roast for 30 minutes, stirring halfway through.

Add roasted vegetable/apple mixture to Dutch oven or large pot. Add in the other tablespoon olive oil, garlic, sage, rosemary, and ginger, and broth. Bring to a boil and let simmer for 10 minutes.
Let cool slightly and pour the soup into a blender or blend it in the pot using an immersion blender.
Blend until smooth. Add in a touch of cream or coconut milk.  If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread

Kluski (Polish Potato Dumplings)

1 cup mashed potatoes
1/2 tsp salt
1 Tbsp melted butter 
1 egg
1/3 cup all purpose flour (may need a little more)

Beat potatoes with salt, butter, egg. Add in flour gradually to make a soft dough. Use a tablespoon to scoop about a tablespoon of dough into a half moon shape and drop into boiling salted water, tapping on side of pot if necessary. When the dumplings rise to surface, allow to cook about a minute. Use slotted spoon to remove to a buttered plate. Add to soup or stew instead of noodles or add butter and garnish as desired for a side dish. Can also be sprinkled with bacon or cheese.

German and Polish dumplings are very similar.  All are delicious comfort food.  

Roasted Squash Cornbread

1 1/2 cup organic cornmeal, preferably stone ground
1 1/2 cup unbleached white flour (or gluten-free flour mix)

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. salt (3/4 tsp if using salted butter)

1 cup pureed roasted winter squash (Recommend buttercup, but delicata, butternut, and acorn will also work)

1/3 cup maple syrup

1 cup milk

1/2 cup yoghurt

1/4 cup melted butter (plus 1 Tbsp for greasing the pan)

1/4 cup sunflower oil or other vegetable oil

2 eggs

To  roast squash, cut squash in half, scoop out the seeds, and roast it cut sides down on an oiled baking sheet at 400 F for about 45 minutes or until soft. Let squash cool and scoop out the flesh, discarding the skins. Mash the squash with a potato masher, or if you wish to obtain a smoother puree, use a hand blender or food processor.

Preheat the oven to 400 F and using a tablespoon of butter, grease an 8 x 11 baking pan  or 10” cast iron skillet with butter (a metal baking pan yields best results). Using a lot of butter will give a nice crispy golden bottom and sides to your cornbread.

Combine the dry ingredients (flour, cornmeal, baking powder, baking soda, and salt) in a large mixing bowl by whisking together. 

Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, sunflower oil, and yoghurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not over mix.

Pour the batter into a greased pan. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the sides, and a knife inserted in the middle comes out clean.  Cool for 10 minutes before serving.  Best when served warm.  

Kuchen Bars

CRUST                                         
1/2 cup butter              
1/2 tsp vanilla                         
1/2 cup sugar                               
1 egg                                        
1 cup flour 

FRUIT LAYER
Fruit, your choice—Apple slices, cherries, plums, etc.
Cnnamon and sugar

CUSTARD
1 1/2 cups half ‘n half
1/2 cup heavy cream
1/2 cup sugar
4 eggs
1 Tablespoon flour  

Mix butter, vanilla, sugar, egg, and flour for crust and pat into 9x13 pan. 
Place layer of fruit. Sprinkle lightly with a cinnamon and sugar mixture, if desired. 
Mix custard together and pour over fruit layer. Sprinkle top with sugar and cinnamon or nutmeg. Bake at 350 for 30-40 minutes.

Apple Cheddar Hand Pies

2 1/2 cups unbleached flour

3 Tbsp. sugar

1 tsp. salt

1 1/4 cups shredded sharp Cheddar cheese

2/3 cup butter, chilled and cut into tablespoon-size pieces

1 Tbsp. apple cider vinegar

1/2 cup ice water

1 lb. apples, peeled and chopped to 1/4-inch cubes

1/4 cup packed brown sugar

1/2 Tbsp. lemon zest

1 Tbsp. lemon juice

1 tsp. cinnamon or 1 tsp.  Pumpkin Pie spice mix

1 Tbsp. tapioca starch

1 Egg plus 1 Tbsp. water

Sparkling or Turbinado sugar (optional)

In the work bowl of the food processor pulse together flour, sugar and salt. Add butter and cheese and pulse until butter pieces are the size of peas. Add in 1 tablespoon apple cider vinegar and 1/2 cup ice water and pulse 1-2 times to mix. If pie dough seems too dry, add 1-2 tablespoons ice water. Do not overmix.

Divide dough in two, flatten into round disks and wrap in plastic. Refrigerate for at least 1 hour.

While dough is resting, peel, core, and chop apples into 1/4-inch cubes.Mix apples, brown sugar, lemon zest, lemon juice, cinnamon and tapioca starch to combine. Cover and let rest in refrigerator for remainder of hour or until ready to assemble.

Preheat oven to 375°F. Line rimmed baking sheet with parchment paper.  On a lightly floured surface roll out one disk of dough into about a 12-inch round. Using ring mold, cut out 18 rounds, re-rolling dough once if necessary.  Repeat with the second disk of dough.  Place 1 tablespoon apple filling in the middle of 18 rounds and cover with remaining rounds, crimping edges with the tines of a fork. Cut small slit or X on each to allow for steam.  Brush with egg wash and sprinkle with sugar. Repeat until all dough and filling has been used.  Bake for 23-25 minutes or until golden brown.

Stir Fry Sauce

1 tablespoon each (or make 4 x recipe — 1/4 cup each — and keep in frig)

Tamari

White miso paste

Maple syrup or honey

Toasted sesame oil

Apple cider vinegar

Stir fry whatever veggies are on hand and add 2-3 tablespoons of sauce at end of cooking. 

From friend and excellent cook Rose Marie Worley

 

Lemon Berry Trifle

1 (14 ounce) can fat free sweetened condensed milk
1 (8 ounce) carton non-fat reduced sugar lemon or vanilla yogurt
1/3 cup lemon juice
2 teaspoons lemon zest
1 (8 ounce) container reduced-fat whipped topping, thawed, divided 

1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes 

1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted

In a large bowl, combine the sweetened condensed milk, yogurt, lemon juice and lemon zest. Fold in 2 cups whipped topping.

In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers.  Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.  Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours. 

Tennessee Onions

3 to 4 Sweet Vidalia onions
4 Tbsp. butter
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. oregano
1 cup Italian blend cheese, shredded
1 cup Cheddar cheese, shredded
½ cup Parmesan cheese, shredded

Preheat the oven to 350 degrees.  Spray a 9×13 baking dish with nonstick spray. 

Slice the onion into ¼ inch rounds and separate the onion rings. Spread the rings into the baking dish. 

Sprinkle the onion rings with garlic powder, salt and oregano. Slice the butter into 8 pieces and spread evenly on top of the onions. 

Sprinkle the cheeses over the entire top, with the Parmesan Cheese at the end.   Place in the oven and bake for 35 to 40 minutes, or until the cheese begins to bubble and brown. 

Serve immediately mediately.  

Chinese Dumpling Dipping Sauce

 

1 teaspoon sugar▢ 
▢ 2 Tbsp. soy sauce

1 Tbsp. hot water

1 tsp. sugar
▢ 1 tsp. rice vinegar
▢ 1 tsp, chili oil
▢ 1 tsp. minced garlic 
▢ 1 teaspoon toasted sesame seeds
▢ ½ teaspoon toasted sesame oil

Dissolve sugar in hot water.  Stir in remaining ingredients and serve with Chinese dumplings.  

Cheese Straws

1 cup (2 sticks) unsalted butter at room temperature
2 cups (8 ounces) shredded extra-sharp Cheddar cheese at room temperature
1 Tbsp. baking powder

3/4 tsp. salt
1/4 tsp. cayenne pepper

2 cups (10 ounces) all-purpose flour

Preheat oven to 350°F.  With an electric mixer, cream butter and cheese until well blended. Add baking powder, salt, and cayenne pepper. Beat on medium speed until well blended. Add flour; beat on medium speed for 5 minutes until very creamy, scraping down the sides of the bowl several times.  Transfer the dough to a piping bag fitted with a 1M large star tip.  Pipe 3-inch long cheese straws onto a parchment-lined baking sheet. Leave at least 1/2-inch space between cheese straws. Bake for 14 to 16 minutes or until golden brown.  Remove from the oven and transfer the cheese straws to a wire rack to cool completely. Store in an airtight container for up to a week.  Makes 12 dozen.  

A delicious Southern tradition for parties and showers. 

Cornpone

1/2 to 1 cup fine ground white cornmeal

¼ teaspoon salt
1 1/4- 1 ½ cup of hot water (boiled on the stovetop or your hottest tap water) Batter should be quite thin.
1/4 cup bacon grease, butter, vegetable oil (a combination to total 1/4 cup is good—bacon grease for flavor, butter to make cornbread more crisp and lacy, oil to reduce unhealthy fat)

Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.

Heat a cast iron or heavy skillet over medium heat. When the pan is hot, drizzle with one or two tablespoons of grease/oil tilting the pan so that the entire surface is coated with oil.

Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan. When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn’t burn. Drain on paper towels. Eat right away.

Knoephla Soup

• 1-32 oz. carton chicken broth/stock
• 1/2 small onion, minced
• 2 carrots, sliced thinly
• Celery seed, just a few shakes
• 1 bay leaf
• 3 small potatoes (or 1 large), diced (about 1 1/2 cups)
• 4 cups water
• 1 cup chopped rotisserie or other cooked chicken
• 1/2 tsp. chicken base
• 1/2 tsp. black pepper
• 2 cups heavy cream (half & half or milk work too, but this is nice and rich)
• 1 tsp. dried parsley flakes
• 2 tsp. butter

Knoephla Dough:

• 1 1/2 cups flour
• 1 egg
• 1/2 cup milk
• 1/4 tsp. baking powder
• 1/8 tsp. salt

In a stock pot or large sauce pan, combine onions, carrots, celery seed, bay leaf, and chicken broth. Bring to a boil. In the meantime, dice potatoes. Soak them in water so they don’t change color.

Mix up the knoephla dough in a medium mixing bowl. It might still be a little sticky. By this time, the carrots and onions should be softened. Add 4 cups of water to the pot.   Drain the potatoes and add them to the soup. Return to a low boil. 

Flour hands and work surface. Sprinkle flour over the dough if it’s too sticky. Take chunks of dough, roll between your two hands, forming ropes. Flour your hands as needed. Cut ropes into small pieces using scissors. Let the pieces drop right into the pot of boiling broth.  Continue doing this until all of your dough has been used up. Continue to cook until the potatoes are tender, about 10 minutes.

Turn down the heat to low. Remove the bayleaf and add chicken (optional), pepper, chicken base, (add enough to suit your taste), parsley, butter, and cream. Do not let it boil after adding cream.  

 Let it sit on the burner for 30 minutes or so before serving. It gets better with time. 

 This is a delicious heartwarming soup served by Germans from Russia.

Boiled Eggs

For hard-boiled eggs, no green yolks:  

Add eggs to pan of cold water, just to cover   Bring to boil and boil 2 minutes   Remove from heat, cover and let sit for exactly 10 minutes   Immediately plunge into ice water until completely cooled   If peeling right away, move the eggs rapidly around in the pan to crack the shells. Use a teaspoon with the concave side down. Crack open a little space on the wide end of the egg and slide the spoon in to ease the shell off the egg. 

For Jammy Eggs:  

Bring water to a boil.  Take eggs from refrigerator and lower carefully into boiling water.  Boil for 6.5 minutes.  Cool immediately in ice water to stop cooking.     

Lemonade

2 cups fresh or frozen Meyer lemon juice
2 cups sugar

Water to make one gallon

Combine lemon juice and sugar and stir to dissolve sugar. To make sure the sugar dissolves completely, you can heat it with some water until dissolved, allow it to cool, then add it to the lemon juice and additional water to complete the lemonade. 

Declared by my great granddaughter Ansley to be the best lemonade ever.

Leona’s Fruit and Pasta Salad

1 package ring macaroni

1 cup sugar

1/2 cup butter

2 Tbsp. flour

3 Tbsp. vinegar

Juice from one large can pineapple

2 eggs, well beaten

Fruit, as desired, such as miniature marshmallows, drained pineapple, seedless grapes, bananas, maraschino cherries, and mandarin oranges.

Cream butter, sugar, and flour.  Add pineapple juice and vinegar.  Then add the eggs which have been well beaten and cook on medium heat until it thickens to the consistency of cream, but not as thick as pudding.  Cool completely.  Cook macaroni according to package directions.  Cool.  Add dressing to macaroni along with fruit as desired.  Chill.  

This is a recipe from Leona Jacobson, my Uncle Mel’s sister.  It is great for family dinners and covered dish occasions.  

Cilantro Lime Rice

1 1/2 cups long grain white rice
1 tablespoon olive oil or butter, plus more for serving
1/2 cup finely minced onion (1 small)
2 teaspoons minced garlic (2 medium cloves)
2 1/4 cups water, vegetable stock or chicken stock
1/4 teaspoon fine sea salt or to taste
3 tablespoons fresh squeezed lime juice
1 cup roughly chopped fresh cilantro leaves and tender stems.

Rinse the rice with cold water until it runs clear. Drain well and set aside. Heat a medium saucepan with a tight-fitting lid over medium heat. Add the oil or butter. When hot, add the rinsed rice and onion. Cook, stirring often, until the rice turns from translucent to a brighter white and the onion is soft, 3 to 4 minutes. Add the garlic and cook, stirring it around the pan until fragrant, but not browned, about 30 seconds
 

Pour in the warm water or stock and stir, knocking down any grains of rice that are stuck to the sides of the pan. Season with salt, reduce the heat to the lowest setting and cover with a lid. Cook, covered for 15 minutes.  Remove the pan from the heat and leave alone (still covered) for 10 minutes. Uncover and test a grain of rice. If the rice is still a little hard, place the lid back onto the rice and place over low heat for another 5 minutes. If the rice looks too dry, scatter a tablespoon or two of extra water over the rice before placing back onto the heat.

When the rice is done, scatter the lime juice and cilantro on top. Use a fork to gently fluff the rice and incorporate the lime juice and cilantro into the rice. Serve.

This is great for burritos, as a base for veggie bowls, served as a side dish with fish or shrimp, or with just about anything.

Black Bean and Sweet Potato Enchiladas

1 1/2 pounds (2 medium to large) sweet potatoes
1 medium red or sweet onion (about 1 cup finely diced)
15-ounce can black beans (or 1 ½ cups cooked black beans)
8 ounces canned diced green chilies (about 1 cup)
1/2 Tbsp. chili powder
1/2 Tbsp. cumin
1/2 tsp. garlic powder
1/2 tsp. kosher salt
Fresh ground black pepper
2 cups salsa verde
8 ounces (2 cups) Colby jack cheese, shredded
10 8-inch flour tortillas
For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, feta or queso fresco

Preheat the oven to 350°F.  Boil or roast the sweet potatoes: Dice the sweet potatoes into roughly 3/4-inch cubes (you can leave the skin on or peel; make sure to cut off any dark or black spots). Place them in a pot and cover with 1 inch of water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes.  Drain.  In the alternative, to roast, prepare as directed and roast on parchment lined sheet pan at 425 degrees until tender.

Prep the filling: Finely dice the onion. Drain and rinse the black beans. In a large bowl, combine the cooked sweet potato, red onion, black beans, green chilies, cumin, chili powder, garlic powder, kosher salt, and fresh ground black pepper. Mix to combine. Taste and add a few more pinches of kosher salt if desired.

Roll the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish or rimmed baking sheet, spread 1 cup of the salsa verde. Fill each tortilla with a 1/2 cup scoop of the filling, add 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.  Top with salsa and cheese: When all enchiladas are in the dish, top with the remaining 1 cup salsa verde and the remaining cheese.

Bake: Place in the oven and bake for about 15 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired. 

Paradise Pear Marmalade

About 2 lb. pears, peeled, cored, ground or shredded (Hard or cooking pears, e.g., sand or pineapple pears, work well. Peeling not necessary if using thin skinned pears like Anjou)
1 medium orange, seeded and ground (with peel; juice orange preferred, or something similar with less white pith; not navel)
1 medium lemon, seeded and ground (with peel) (Meyer lemon preferred)
1 can crushed pineapple (8 oz can. In juice or light syrup)
¼ cup maraschino cherries, chopped (can be omitted)
1 pack fruit pectin (e.g., Sure Jell, 1 ¾ oz)
5 cups granulated sugar (I use less)

Total of raw fruit should be about 6 cups. Combine fruit and pectin. Add ½ tsp butter to reduce foaming. Bring to a full boil and boil l minute. Add sugar, return to a full boil, boil 1 minute more. Do not overboil. Skim foam as needed. Ladle into prepared sterile, hot jelly jars, use 2 part lids, and process in water bath 10 minutes. Refrigerate any jars that don’t seal. 

I love this marmalade.  From my friend Becky Lyons, who got it originally from Southern Living. I’m always looking for good recipes to use the fruits I grow in my yard. There was a big pear tree there when I moved to Harriet Drive. Occasionally I will get to use some of the pears when the raccoons and squirrels leave me a few.

Pear Almond Cake with Southern Pears (Gluten free)

3/4 cup granulated sugar
4 oz (1 stick) unsalted butter, room temperature
4 large eggs
1 teaspoon almond extract
1 teaspoon vanilla
2 ½ cups fine almond flour, lightly packed
1 teaspoon baking powder
¼ tsp salt
2 medium pears, peeled, cored, sliced or chopped.  Hard Southern pears (Keifer, cooking, sand or pineapple), or firm eating pears such as Anjou. About 1 cup total.

Optional: ½ - 1 tsp. xanthan gum for a firmer cake
 
Preheat oven to 350 degrees F. Butter an 8” round or square cake pan. If you want to remove cake from pan, line with parchment paper and leave an overhang. Or, set out 18 cupcake liners in standard muffin tins. Springform is suitable too.
 
Prepare your pears.  Peel and core. If you want larger pieces, slice thinly. Chopped is preferred; for cake, about 1” pieces; for cupcakes, smaller. If you are using cooking pears, such as the southern sand pears, give the pieces a little zap in the microwave until they are slightly softened.
 
In a medium bowl, whisk together the almond flour, baking powder, salt, and if using, xanthan gum. 
 
Cream together room temperature butter and sugar in stand mixer. Lightly beat eggs with almond and vanilla flavorings and pour into butter mixture with beaters running at low speed. Increase mixer speed and continue beating until well mixed.
 
Add almond flour mixture to the wet ingredients and blend thoroughly on medium speed.  Spread batter in prepared pan, or drop into cupcake papers – about half or 2/3 full. Press pear pieces into top of batter.  Can add topping if using of Turbinado sugar, nuts, or crumbles made from a small amount of butter, brown sugar, and flour.  . Bake for about 40-45 minutes, or until toothpick tests clean. Cupcakes need a little less time, start testing at about 30 minutes.  Cake will rise but then fall back some as it cools. 
 
Modifications:
--Add ½ - 1 tsp finely chopped fresh rosemary or lemon balm (I used rosemary), whisked into dry ingredients
--Substitute ½ - 1 tsp zest of orange or lemon for the almond flavoring
--Sprinkle top with coarse sugar (e.g., demerara) or powdered sugar. This recipe is not very sweet, so I liked the additional demerara.
--Sprinkle top with sliced almonds.

A delicious cake and a good way to use the pears that grow in our area. From my friend Becky Lyons.  Adapted from wildwildwhisk.com

Pindo Palm Jelly

5 cups juice (see note)
Juice of 1 lemon

1 box Sure-Jell fruit pectin
5 cups sugar
1/2 teaspoon butter, to prevent foaming

Note: Gather fruit stalk when the first fruit begins to fall from the tree.  Place in large bag and let it ripen outdoors until it begins to fall off the stalk, usually in a day or two. A large plastic tub covered with screening to keep flies away also works well!

Rinse the fruit thoroughly; it is not necessary to remove the 'caps' on the fruit as they will cook off. Fill a large pot with the fruit leaving several inches at the top. Cover the fruit with water, bring it to a boil, and then cook at medium for 1 hour uncovered. Let the fruit cool down for an hour. To collect the juice: Scoop portions of fruit and juice into a jelly bag or food mill over another container and squeeze the bag to get the juice, some of it will appear thick, and then discard the pits. (This is the messy part). You may notice that your juice may vary in thickness, and you can combine all of it and stir to get a more homogenous batch before you begin the jelly making. As you measure for each batch, sieve it through a clean kitchen towel or fine sieve to remove any small bits of pulp.

To make jelly: In large pot (pasta size) combine palm juice and lemon juice, and stir in box of pectin, using a whisk. Heat to a boil and stir in sugar and butter. Bring mixture back to a boil and turn heat down to medium high and continue to cook for 13-15 minutes. Monitor closely so that it does not boil over. Palm jelly requires longer cooking time than other jelly.

Pour jelly into half-pint sterilized canning jars, leaving 1/4 inch headspace.  Place in large pot with water covering jars, and process for 5 minutes in boiling water bath.

Mulberry Pie

 2 sheets pre-made refrigerated pie crust (or homemade if you’re feeling ambitious)
3 ½ cups mulberries, fresh or frozen
Zest of 1 medium orange 
1 tablespoon of orange juice 
1 cup sugar 

⅓ cup flour 
¼ teaspoon salt 
1 tablespoon butter

While you wait for your oven to preheat to 375 degrees, line a 9-inch pan with one sheet of pie crust.  If you’re using frozen mulberries, make sure they fully thaw before proceeding. Mix mulberries with orange zest and orange juice. In a separate bowl, mix flour, sugar, and salt. Then, pour dry ingredients mixture into the mulberry mixture. Mix and pour into the pie crust.  Add small pieces of butter throughout the pie. Finally, add the remaining sheet of pie crust to the top in your desired shape, such as lattice. Crimp the edge of the pie crust, and cover the edges with aluminum foil to prevent burnt edges.  Bake at 375 degrees for one hour.  You’ll know it’s ready when it’s bubbling and oozing from the top crust.   Serve with vanilla ice cream.  

Lemony Shrimp and Bean Stew

1 tsp. fresh lemon zest
2 Tbsp. lemon juice

1 tsp. sweet or smoked paprika

1/2 tsp. ground Aleppo pepper or red pepper flakes

2 cloves garlic, grated or finely minced 

Kosher salt and black pepper

1 pound peeled, deveined, large shrimp, tails removed

4 Tbsp. unsalted butter

2 large leeks, trimmed and washed well, halved lengthwise, 

   white and light green parts sliced crosswise 1/2 inch thick

   (Or one large sweet onion, quartered and sliced)

1 (15-oz.) can cannellini beans, drained and rinsed

2 cups chicken stock

2 Tbsp. finely chopped parsley

4 to 8 slices toasted French or Cuban bread, for serving

Combine lemon zest, paprika, Aleppo pepper, garlic, and 3/4 tsp. each salt and pepper in a bowl.  Add shrimp and toss to coat.  In a large pot, melt butter over medium high heat, and when foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes.  Remove with a slotted spoon to a plate and set aside.  Add leeks or onions to pan, season with salt and pepper, and cook over medium heat until soft and starting to brown at edges, 4 to 5 minutes, stirring occasionally. Add beans and broth and boil over high heat.  Lower heat and simmer about 10 minutes.   Stir in shrimp and any juices from the plate, parsley and lemon juice. Season with salt and pepper and serve over toasted bread.  Serves 4. 

Kale and Egg Fritters (or pretty much any vegetable)

Take as much kale as your garden has to offer and remove the stems. Chop and massage the kale leaves until tender. A good kale to egg ratio is one egg for every three or four stalks of kale. Whisk your eggs until adequately scrambled and combine with the kale in a bowl. Mix together adding salt and pepper to taste. Start heating about a quarter inch of vegetable oil or a drizzle of olive oil or thin layer of butter in a pan over medium heat. Take a palm sized handful of the egg and vegetable mixture and flatten into a disc, squeezing out excess moisture. Put it in the pan and let it sizzle. Flip after about three minutes and allow it to cook for three minutes on the other side. The edges should be brown and crispy. Fry up an egg or some bacon to top it off and enjoy! Experiment with other veggies as well. Potatoes, shredded beets or carrots, or crushed garlic all make great additions.

This is a pretty simple recipe, and one that's ready for interpretation. It also makes a delicious and filling breakfast or lunch!

Root vegetable Coleslaw

Grate 2 carrots and a beet, both uncooked. Add turnips or radishes if you wish. Put grated vegetables in a bowl. In a separate bowl mix dressing. 

2 Tbsp.olive oil
1 Tbsp. apple cider vinegar or fresh lemon juice
1 tsp Dijon mustard
1 Tbsp. honey

Mix well and add to shredded vegetables. Combine well. Double dressing recipe if slaw seems too dry, depending on how many vegetables you use and how big they are.  

Whole Roasted Cauliflower

1 head cauliflower
1/3 cup olive oil
Garlic, crushed (as much as you want)
Pinch of salt
Thyme, basil, or Parmesan cheese (optional)

Pre-heat the oven to 400 degrees and rinse head of cauliflower. Pat it dry and remove the outer leaves. Cut the stem short on the bottom of the head so that it sits flat but intact. In a bowl mix the remaining ingredients. Place the cauliflower on a foil-lined baking sheet. Flip the cauliflower head upside down and pour half the sauce in the middle of it, letting it cover all the nooks and crannies. Place the head right side up and pour the other half over the top of the head, using a pastry brush to spread it evenly. Cover sheet with tinfoil. Bake in the oven for 35-45 minutes or until tender.

Pineapple Angelfood Cake

1 16 ounce package of angel food cake mix
1 20 ounce can of crushed pineapple with juice
1 12 ounce container of whipped topping or fresh whipped cream

Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with non-stick spray. In a large bowl, combine cake mix and pineapple with juice. Mix until well blended. Pour batter into prepared pan. Bake for 25 minutes or until golden brown. Let cool. Serve with whipped topping.

Bean Salad

3 (15-ounce) cans beans, drained and rinsed (kidney, pinto, garbanzo, black, edamame, green, etc. )
1 (15-ounce) can whole kernel corn, drained and rinsed
1/2 medium sweet onion, finely chopped (about 3/4 cup)
1 to 2 cups finely chopped celery, fennel, cucumber, or peppers)
3 tablespoons drained capers
1/2 cup finely chopped fresh parsley, dill, fennel, tarragon, cilantro, or basil

3/4 teaspoon dried oregano or Italian herbs

Dressing:

1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1 to 2 teaspoons honey, agave or maple syrup, optional
3/4 teaspoon Diamond Crystal Kosher salt, plus more to taste
1/4 teaspoon fresh ground black pepper

In the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too tart, whisk in 1 to 2 teaspoons of the optional sweetener to balance out the vinegar.  Add the remaining ingredients. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.  The salad will keep stored in an airtight container in the fridge up to 4 days.

Dense Bean Salad

1 bunch flat-leaf parsley, roughly chopped
1/2 bunch cilantro, roughly chopped
1/2 small red onion, diced
1 (12 ounce) jar roasted red bell peppers, drained and roughly chopped
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can into beans, drained and rinsed
1/2 cup crumbled queso fresco

Dressing
1 clove garlic, finely minced
1/4 teaspoon crushed red pepper
1/4 teaspoon dried oregano
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt

Thai Bean, chicken salad, and peanut salad

1/2 small green cabbage, finely chopped
1 English cucumber, seeded and diced
1/2 bunch cilantro, chopped
1 bunch green onions, sliced
1 cup matchstick-cut carrots

1 jalapeno, seeded and diced

1/2 cup shelled frozen edamame, thawed

1 (15 ounce) can navy beans, drained and rinsed

2 cups chopped cooked chicken

1/2 cup dry roasted peanuts, roughly chopped

Dressing

2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 (2-inch piece) fresh ginger, peeled and grated
1 clove garlic, grated
1/4 teaspoon salt
2 teaspoons peanut butter
1 1/2 tablespoons soy sauce
1 tablespoon honey
1/3 cup neutral oil, such as avocado or canola

Combine salad vegetables in a large bowl.  Whisk all dressing ingredients except oil together until well combined. Slowly drizzle in oil while whisking until well incorporated. Pour dressing over vegetables and toss to coat.   Serve immediately or refrigerate until ready to serve.

Nalysnyky (Ukrainian Crepes)

Crepes:

4 large eggs

1 cup whole milk

6 Tbsps. cold water

1 cup all purpose flour

1/2 tsp. salt

Beat eggs with mixer until light and fluffy.  Add remaining ingredients and beat until smooth.  Heat crepe pan or 6-inch frying pan.  Coat lightly with butter.  Pour in one-fourth cup of batter, swirling pan until batter coats it.  Fry for about one minute until lightly brown on bottom.  Do not flip.  Cook only one side.  Keep crepes warm on platter in 240 degree oven.  Continue to fry until batter is used up, coating pan lightly with butter each time.  

Cheese Filling:

2 cups cottage cheese

2 large egg yolks

3 Tbsp. whipping cream

1/4 tsp. salt

1 tsp. chopped fresh dill or 1/2 tsp. dried dill weed

More butter for pan and serving

Place the cottage cheese in a cheese cloth or clean kitchen towel and squeeze out as much moisture as possible. Transfer the cheese to a mixing bowl. Add remains ingredients and mix to blend well. Remove warm crêpes from the oven and increase oven temperature to 350°. Place one crêpe with the brown side down on a smooth surface. Spoon one heaping tablespoon of cheese filling near one edge of the crêpe. Start rolling the crêpe over the filling and tuck in each side like a burrito to prevent the filling from falling out; continue to roll.  Fill the remaining crapes. Place the finished Nalysnyky into a lightly buttered 13“ x 9“ oven proof casserole dish in. layers.  Dot each layer with some butter. Bake in preheated 350° oven for 20 minutes. Serve hot with melted butter, and a dollop of sour cream or yogurt.

Country Spareribs, Sauerkraut and Knoepfla

Brown boneless country style spareribs in oil.  Add:

1 chopped onion

Salt & pepper then add 

4 cups regular chicken broth

4 cups unsalted chicken broth.  

Bring to a boil and then simmer for 1 1/2 -2 hrs.  

Add: 

1 or 2 jars sauerkraut ( depending on how much you prefer). 

Simmer together.  Put large pot of salted water on to boil while you make the Knoepfla.

2 cups flour

2 eggs

2 tsp. baking powder (optional)

1 tsp salt.  

Chopped fresh parsley (optional)

Add milk to consistency of noodle dough. (Can double or triple the recipe!)  

Knead until elastic.  Roll into ropes about 1” in diameter.  With kitchen shears, cut off small pieces of dough into boiling water and cook for 10 min.  Put cooked knoepfla into pot with ribs and sauerkraut and simmer for 1 hour (Retain boiled water in case you need to add liquid to ribs and all the knoepfla). Serve with mashed potatoes. 

Knoepfla are sort of like German Gnocchi or free form noodles.  They are much loved by Germans from Russia like my Dad’s family.  

Sour Cream Chicken Enchiladas

2 cups cooked chicken (with skin and bones removed, diced or shredded, about one pound) 
8 flour or corn tortillas (8 -10 inches wide) 
1 tablespoon olive oil 
1 medium onion, chopped fine 
2 garlic cloves, minced
1 teaspoon ground cumin 
1 teaspoon chili powder 
2 cups shredded Mexican blend cheese (divided, can also use a Monterey Jack and Cheddar blend, or an Italian blend)

Sour Cream Enchilada Sauce:

1⁄ 4 cup unsalted butter 
1⁄ 4 cup all-purpose flour 
1⁄ 2 teaspoon kosher salt 
1⁄ 4 teaspoon ground black pepper 
2 cups reduced-sodium chicken stock 
1 cup sour cream.
1⁄ 2 cup diced tomatoes and green chilies drained (about 1⁄ 2 of a 10 oz can of Rotel) 

To make sauce, melt the butter in a medium-size skillet or saucepan over medium heat. Add the flour, salt, and pepper, and whisk to combine. Stir and cook for one to two minutes or until the mixture is bubbly and just starting to change color.  Slowly pour in the chicken stock and constantly whisk to eliminate any lumps. Bring to a boil and cook for three to four minutes more until the mixture thickens.  Remove the white sauce from the heat and add the sour cream, and diced tomatoes and green chilies. Mix well. 

Preheat the oven to 400 degrees F.  In frying pan pan, sauté onion in olive oil until tender and translucent.   Add the garlic and cook for about 30 seconds.  Add the chicken, cumin, and chili powder, stir to combine, and cook for one to two minutes or until everything is heated. Remove from the heat and allow to cool briefly. Add one and one-half cups of cheese and stir to combine.

Place about one-third of a cup of the mixture in the middle of each tortilla and roll up tightly. Place the enchiladas seam side down in a 9×13 oven-safe baking dish, sprayed with non-stick cooking spray.   Pour the sour cream sauce evenly over the enchiladas and sprinkle the remaining cheese over the top.  Bake for 20-25 minutes until the cheese is melted and the sauce is bubbly.

Serve immediately with your favorite toppings such as sour cream, salsa or pico de Gallo, sliced avocado or guacamole, and extra grated cheddar cheese.  Makes 8 enchiladas. To make ahead, cover the unbaked enchiladas and store them in the refrigerator for up to 24 hours or wrap tightly with foil and place them in the freezer for up to 3 months. If refrigerated, take the casserole out approximately one hour before baking to come to room temperature. If frozen, allow it to thaw overnight in the refrigerator before baking.