Swedish Meatballs

 

This is so fast and easy and do I need to say - delicious? One of the comments suggested using French onion soup instead of broth. I did that and I think it probably made all the difference. Serve over egg noodles. Makes for a nice meatball sandwich the next day, if you're lucky.

Ingredients

1 cup of broth (or French onion soup)

1 cup milk (original recipe calls for heavy cream)

3 Tbsp. flour

1 Tbsp. Worcestershire sauce

1/2 tsp. black pepper

1/2 tsp. ground rosemary

10 oz. thawed meatballs

Directions

The original recipe said to just whisk together all the ingredients except the meatballs and cook in a large pan over low heat until smooth, around 10 minutes. Seems easy, but I was a bit skeptical.

So I made a proper roux with 3 Tbsp. of butter and the 3 Tbsp. of flour. Then I slowly added the milk (that I always warm first in the microwave). Then the spices, then the broth. I think you could use a 1/4 more broth and thereby create a little more sauce for your meatballs in which to simmer. Cook for 10 minutes or until meatballs reach 160 degrees.

Buffalo Chicken and Rice

Here's another delicious meal from Better Homes and Gardens. Very easy to put together. I only used 1 tablespoon of hot sauce and did not use the Anaheim chile pepper. I don't know my way around chile or peppers so I go easy and add hot sauce when eating, if that's what I think it needs. This had just a nice warm kick to it. Nothing that would blow your head off. Also, it was done way sooner than 6 hours, but that is pretty standard, at least for my crock pot. 

Ingredients

3 green onions

1 ¼ lb. boneless chicken cut into 1-inch squares

2 stalks celery, cut into ¼ inch slices

1 cup very thinly sliced carrots (2 medium)

½ cup tomato sauce

½ cup reduced sodium chicken broth

⅓ cup coarsely chopped Anaheim chile pepper

1 1-oz. envelope ranch dry salad mix

2 Tbsp. hot pepper sauce

4 oz. reduced fat cream cheese

3 cups hot cooked brown rice

¼ cup crumbled blue cheese

Directions

Thinly slice green onions, separating white and green parts; set green parts aside.

In a 3-quart slow cooker combine white parts of green onions and all the ingredients through hot sauce. Cover and cook on low for 6 hours or high for 3 hours.

Stir in cream cheese and green parts of green onions. Cover and cook for 30 minutes more.

Serve chicken over hot cooked rice. Sprinkle it with blue cheese for serving.

Roasted Indian Cauliflower and Carrots

 

This recipe is so simple to make and tastes like a million dollars. I followed the recipe, but omitted the crushed red pepper because I don't have any and I am skittish about experimenting with heat. I don't think it suffered a bit without it. I cooked some pearl couscous on which to serve it and both Amy and I were in heaven. You can thank Better Homes & Gardens for the recipe.

Ingredients

2 Tbsp. peanut oil

2 tsp. Sugar

2 tsp. Yellow or black mustard seeds

2 tsp. Grated fresh ginger (or squeazy ginger)

1 ½ tsp. Ground turmeric

1 ½ tsp. Ground cumin

1 tsp. Ground coriander

½ tsp. Salt

¼ tsp. Crushed red pepper

3 or 4 carrots

1 small head of cauliflower broken into florets

Directions

Preheat oven to 425. Line a 15X10X1 inch baking pan with foil; set aside. In a large bowl stir together everything but the vegetables and then toss in the carrots and cauliflower.

Put it on the pan and roast for 30 minutes, stirring twice. 

The recipe says the vegetables are only 146 calories!

Zucchini Pie

 

The Guardian has some lovely recipes. I haven't made this yet, but it sounded so good that I wanted to get it stored somewhere.

Μπατζίνα Batzina (Zucchini pie)

This is a delicious crustless savoury pie that originated in Thessaly, near central Greece. As it’s pastry free, it’s lovely and light. It is also very versatile: substitute the zucchini for everything from grated pumpkin or sweet potato to any cheese, or just use zucchini without the eggs and cheese. Enjoy it hot or cold, as a main or as part of a meze platter.

Serves 6

4 zucchinis, grated
1 tsp salt
4 tbsp Greek‑style yoghurt
3 eggs
2 spring onions, chopped
1 cup chopped mint 
1 cup chopped dill 
1 cup chopped flat‑leaf parsley 
 3/4 cup plain flour
1 tbsp baking powder
3/4 cup Greek feta, crumbled
4 tsp extra‑virgin olive oil
1 cup breadcrumbs

Place the grated zucchini in a colander, cover with salt and set aside to drain for two hours. Once drained, use your hands to squeeze out any remaining juice.

Preheat the oven to 350 degrees. Combine drained zucchini and all the remaining ingredients (except for the oil and breadcrumbs) in a bowl, stirring gently with a wooden spoon to create a thick batter. Season with salt and pepper.

Grease a 11 inch round cake tin with two teaspoons of olive oil and sprinkle two tablespoons of breadcrumbs over the base of the tin (this will help prevent sticking). Pour mixture into the tin and top with remaining breadcrumbs and olive oil. Bake for 40 minutes, or until golden.

Mushroom Curry

 

This is an easy vegetarian dish you can put together quickly. The sweetness of the coconut milk really comes through. I put plain yogurt on mine when I served it up. 

2 tbsp rapeseed oil
2 onions, peeled and finely chopped
2 garlic cloves, peeled and grated

one inch piece fresh root ginger, peeled and grated
2 14 oz cans chopped tomatoes
1 tsp salt
1 tsp chilli powder
1 tsp garam masala
1 tsp ground turmeric
1 pound cremini mushrooms, thinly sliced
1 can coconut milk
2 cans black-eyed beans (or any bean you like), drained and rinsed

Heat the oil in a pan, add the onions and cook over a low to medium heat for five minutes, until softened and starting to colour. Add the garlic and ginger, cook for a minute, then pour in the tomatoes and cook on a low to medium heat for five minutes.

Stir in the salt and ground spices, followed by all the remaining ingredients, stir well and bring to a boil. Cover, then leave to cook on a medium heat for 15 minutes. (If you have more time, cook it over over a lower heat for 30-40 minutes.) Serve warm.

From Chetna Makan, The Guardian

Chicken with Rice, Chorizo, and Tomatoes

 

Chorizo is a type of pork sausage from the Iberian peninsula. I had it first in Portugal and I love it even more than bacon. Just like bacon, anything you put it in will immediately become the most delicious thing in the world. This is a one pan meal and that, combined with delicious, makes this one of my favorite recipes.

Ingredients:

2 pounds chicken thighs

Kosher salt and freshly ground pepper

3 TBSP oil, divided

4 ounces cured Spanish chorizo, diced

1 medium onion, thinly sliced

2 garlic cloves, chopped  

½ teaspoon ground cumin

1 teaspoon smoked paprika

¼ cup white wine or 2 TBSP white wine vinegar

One 14.5 ounce crushed tomatoes or 1 3/4 cups diced fresh tomatoes

1 ½ cups uncooked white rice

2 cups chicken broth

 

Directions:

Season chicken on both sides with salt and pepper. Heat a large saute pan over medium high heat and add 2 TBSP of oil. Brown the chicken 3-4 minutes on both sides. Transfer to a plate.

If the pan looks dry, warm the last TBSP of oil in it. Otherwise, just add the chorizo and cook for 2 to 3 minutes, until it’s beginning to crisp. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the cumin and paprika, and cook for 1 minute. Add the wine (or vinegar) and cook until it’s almost all reduced, 1 to 2 minutes. Add the tomatoes plus 2 tsp salt (I don't use all the salt). If using whole tomatoes, cook until they lose their shape. Otherwise, a few minutes will do. Nestle the chicken back into the pan, including any juices that collected on the plate. Pour in the broth and rice and bring to a boil. Reduce the heat to simmer, and cover the pan. Cook for 20-25 minutes, until the rice has absorbed the liquid and is tender, and the chicken is cooked through. Add more water if the rice is undercooked and continue cooking until done.

If you like you can make the rice crispy by putting on the lid and increasing the heat to medium-high. Cook, moving the pan around every minute or so, allowing the bottom to color evenly. You’ll hear it crackling in the pan. Remove it from the heat and let it rest with the lid on for 10 minutes.

From Smitten Kitchen Keepers, D. Perelman. (2022)

Not Risotto

 

This dish is so easy to make. And even better, you can adapt it to what you have in your refrigerator. This was billed as a risotto "type" dish so we call it Not Risotto. Mike makes this often and has even used frozen vegetables or leftover meat and stirs those things into the rice and then puts the mushrooms on top. He feels the cheese is optional, mostly because he doesn't usually have cheese in his refrigerator. How un-American. I just put some squeezy garlic in with regular olive oil.

Serves 4
Prep 5 min
Cook 40 min

For the mushrooms
450g mushrooms
3 tbsp garlic-infused oil

For the rice
1 cup uncooked long-grain rice
2 cup vegetable stock, boiling hot
1 tbsp dried thyme
½ tbsp dried or fresh parsley
1 tsp salt
½ white or black pepper
1/2 cup extra mature cheddar, grated
Small handful of chives, finely chopped, to serve
Rocket salad, to serve

Heat the oven to 200C (180C fan)/390F/gas 6. In a small bowl, combine the mushrooms and garlic-infused oil.

Add all the ingredients for the rice (apart from the chives and rocket) in a 23cm x 33cm roasting dish and mix well. Lay the mushrooms on top and put in the oven for 40 minutes. Top with chives and serve with rocket.

Mushroom and Leek Tart

 

I am making the beginnings of this delicious mushroom and leek tart today because I have both leeks and mushrooms that need to be used. I'll cook these two ingredients and then freeze it and make the tart when company comes. Because it is company worthy. Warning: Must like sharp cheese. I think I used gorgonzola when I made this. This recipe is adapted from Olivemagazine.com. 

Ingredients

1 pie crust

2 Tbsp. butter

2 leeks (or one large, use your judgment)

1 1/2 cups chopped mushrooms

1/4 crumbled blue or stilton or gorgonzola cheese. Technically, it calls for 5 oz., so go heavy.

1 cup double cream. Or if you're like me, 1 cup of something liquid and white that's come out of your refrigerator.

3 eggs beaten

Directions

1. Heat the oven to 400 degrees. 

2. Put the pie crust in a quiche dish. Or the recipe says to use a tart tin with a removable base.

3. Prick the base all over with a fork, trim the edges flush with the tin and chill in the fridge for 30 minutes.

4. Cover pastry with a large circle of baking paper and fill the centre with baking beans or uncooked rice. Bake for 15 minutes, the remove the paper and beans and cook for a further 7-10 minutes, until very pale golden.  

5. Remove the pan from the oven and turn the heat down to 325 degrees.

6. In large frying pan melt the butter, add the leeks and a pinch of salt. Cover with a lid and cook on low-medium for 5 minutes. 

7. Remove the lid, turn the heat up, add mushrooms and cook briskly for a few minutes, stirring often. Season with salt and lots of black pepper.

8. Spoon leek mixture into quiche pan. Scatter cheese.  Beat the milk and eggs and pour in carefully. Bake for 45-55 minutes, until golden and just set. Cool before cutting.

Chopped Autumn Salad

This recipe came to me from my dear friend and great cook, Amy Niendorf. She got it from Espressoandcream.com. It is a crowd-pleaser. And it provides a great opportunity to get creative with the various ingredients or to adapt to what you have on hand. Apples instead of pears? Almonds instead of pecans? Bleu cheese or goat cheese instead of feta? Add diced chicken? Maybe add chow mein noodles? Whatever you end up throwing into it, the ingredients and the two different dressings really knock this out of the park.

Ingredients
6 to 8 cups chopped romaine lettuce
2 medium pears, chopped (or one can chopped)
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy seed Salad Dressing (I like T. Marzetti)
Balsamic Vinaigrette (I made my own since it called just a little. 1/8 cup each balsamic vinegar and olive oil. 1 Tbsp. honey. 1 tsp. Dijon. 1 minced garlic clove. pinch of dried thyme. Salt and papper. Shake it up.) 

Instructions
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Spicy California Shrimp Stack

 

This is a great little recipe from Skinny Taste, who always serves up delicious recipes. This is company worthy. It comes out looking like something you'd be served at a restaurant. A few tips from the cook:

Apparently, Trader Joe’s carries frozen brown rice, which is a great short-cut for busy weeknights and the texture is perfect. Using their rice, this came together in less than 15 minutes. If you make the rice yourself, use short grain sushi rice, the sticky texture is perfect for this.

• This would also be great with crab meat to make a more traditional California roll, or even raw sushi grade salmon or tuna.
• 
  
• If your shrimp is raw, you can poach them quickly in a pot of salted, boiling water, for 2-3 minutes, until they are just pink. Then, rinse them under cold water to stop them from cooking.

INGREDIENTS

• 1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked
• 2 tablespoons rice vinegar
• 8 ounces cooked shrimp, peeled and tails removed
• 1 cup diced cucumber, about 1 small
• 1 teaspoon chopped fresh chives
• 1/2 cup mashed avocado, about 1 medium
• 4 teaspoons Furikake, such as Eden Shake or use sesame seeds
• 4 teaspoons reduced-sodium soy sauce, or gluten-free
• 4 teaspoons mayonnaise
• 1 teaspoon sriracha sauce

INSTRUCTIONS

Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet to cool.

Cut shrimp into one-inch cubes. In a small bowl combine cucumber and chives. In another small bowl combine mayonnaise and sriracha.

Using a one cup dry measure cup, layer 1/4 cup cucumber, 2 tablespoons avocado, then 1/4 of the shrimp and 1/3 cup of rice.

Carefully flip over measuring cup onto a plate, tapping the bottom if necessary. Sprinkle with sesame seeds, 1 tsp. soy sauce and 1 tsp. sriracha mayonnaise. Be prepared to dazzle.

Creamy Mushroom Stroganoff

 

Norma didn't have great successes in the kitchen, but beef stroganoff is one that I remember really liking. I like this mushroom stroganoff even better. I think it would be fine to use vegetable broth instead of beef broth. Perhaps add a little Worcestershire sauce to enrich the taste.

INGREDIENTS:

• 8 ounces medium pasta shells
• 3 tablespoons unsalted butter
• 1 1/2 pounds cremini mushrooms, thinly sliced
• 2 large shallots, diced
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 4 teaspoons chopped fresh thyme
• 2 1/2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 1/2 teaspoons Dijon mustard
• 3/4 cup sour cream (I usually use Greek yogurt)
• 2/3 cup grated Parmesan cheese
• 2 tablespoons chopped parsley for serving

INSTRUCTIONS

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
3. Stir in garlic and thyme until fragrant, about one minute.
4. Whisk in flour until lightly browned, about one minute
5. Gradually whisk in beef stock and Dijon. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced slightly, about 4-5 minutes.
6. Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Season with salt and pepper to taste.
7. Serve immediately.

From Damn Delicious