vegetarian

Broccoli-Cheese Casserole

Arguably the Best Side Dish Ever

This dish is at war with my (natural) standards. C’est la vie. I believe in organic ingredients… I can’t argue against the dependably creamy texture and consistent flavor of Cheez Whiz. I did not create this dish; I was given this gift. What can I say, except that it is a long-time family favorite. I realize that there are currently many natural cheese products with the similar thickness of Cheez Whiz (not available at the origin of this recipe, I’m sure). You do you. There are times when nostalgia and tradition outweigh set Sadie’s rules. (I’m okay with that.) It’s flavorful, indulgent, and incredibly easy to make. There are only 4 ingredients, all of which are easy to store. It also reminds me of almost every holiday table I have ever perused. You can’t replace that.

3 – 10 oz bags of Frozen Broccoli, thawed and cut into bite-sized pieces

1 – 15 oz jar of Cheez Whiz

10 Tbsp Butter (1 stick + 2 Tbsp)

36 Saltine Crackers (1 sleeve)

Preheat oven to 350 degrees.

Crush the sleeve of crackers until about pea size. Melt butter over medium high heat till bubbly and add crackers pieces.

Sauté till golden brown and butter is absorbed.

Remove from heat and set aside.

Lightly pat any excess water from Broccoli pieces and evenly distribute in ungreased casserole dish. (Side note: you can use fresh broccoli, but you’ll need to add a little water.)

Remove lid and heat Cheez Whiz (right in jar) in microwave for 30 seconds, stir. Heat 20 seconds more, or until easily spreadable.

Spread Cheez Whiz evenly over top of broccoli.

Top with sautéed crackers and bake for half hour, until hot and bubbly.

Strawberry Buckle Muffins

I’ll just get right to the point: Strawberry Buckle Muffins from Jessica Seinfeld’s Food Swings are absolutely delicious. D-E-L-I-C-I-O-U-S. I love them. I love that they are perfect for the ‘right now’ since strawberries are still in season, but seeing that fall is on the horizon I am getting those urges to bake (at least the kids are going back to school, so it feels like summer is coming to an end). I love the crumb “buckle” topping. And I love the little pops of reddish-pink in the little puffy cream tops of sweet cakes. (Isn’t that what muffins really are? Cakes? It is no wonder that I can’t lose a pound… but on the upside- I am eating muffins.)

Since the beginning of my blog I have tried to share my favorite recipes (family’s and found). Because I have a conflict within myself about copyrights… (I go back and forth. I mean, I bought the book so the recipe is rightfully mine to use… And as long as I give full credit -which I always do, even when inspired by a recipe that I have changed… blah, blah, blah.) I still assume that ‘legally’ I cannot publish the recipe even though I don’t get paid for my blog, yet 😉 So in this case, I have modified the recipe and method slightly. And if I do say so myself, it might even be better.

(Also, in other slightly related news, because I haven’t mentioned it before- I strongly endorse Jessica Seinfeld’s cookbook, Food Swings which came out last year. It’s a balance of healthy and indulgent, hence the subtitle Virtue & Vice. It’s up to date and relevant for the current trends including gluten free recipes, and power foods, etc., while maintaining the everyday approach to simply prepared meals for busy people. #winner).

Inspired by Strawberry Buckle Muffins from Food Swings:

For the Buckle Topping

3/4 cup Flour

1/3 cup Rolled Oats

1/4 cup Sugar

1/4 cup Brown Sugar

1/2 tsp Cinnamon

1/4 tsp grated Nutmeg

1/8 tsp Salt

6 Tbsp (3/4 stick) Butter, diced small and chilled

For the Muffins

1¼ cups Flour

3/4 cup Sugar

1/4 tsp Baking Soda

1/2 tsp Salt

1/2 cup (1 Stick) butter, melted

2 Eggs, beaten

1/2 cup Sour Cream

1 tsp Vanilla

1 cup Sliced Strawberries

 

Preheat the oven to 350º. Spray a muffin tin with cooking spray or line with papers.

For the buckle toppling, whisk together the flour, oats, sugars, cinnamon, nutmeg, and salt. With a pastry cutter (or 2 butter knives), blend half of the butter into the flour mixture. Set aside.

For the muffins, whisk the flour, sugar, baking soda and salt in a large bowl. Add the melted butter and stir. Add the eggs, sour cream and vanilla. Stir until combined. Gently fold in the strawberries.

(Such a pretty batter, isn’t it?)

Divide the batter evenly among the muffin tin cups (I like to use an ice cream scoop). Spoon the buckle topping over the batter. Place the remaining diced bits of butter evenly throughout the muffins. (It’s going to taste so good.)

Bake for 20-24 minutes, until a toothpick inserted in the middle comes out clean. Let muffins cool on a rack (if you can wait) before serving.

 

 

Pear & Blue Cheese Tart

Pear and Stilton are such a classic combination. As much as I like trying new food fusions, I always love the blends that are paired for a reason. So when I came across the gorgeous picture of the “Perfect Pear Tart“ in Nancy Fuller’s cookbook, Farmhouse Rules, I didn’t hesitate to put it on my to-do list. (Actually, there’s hardly a recipe in her book that I don’t want to try.) If you’re not a Stilton lover, it is possible that this recipe is not for you… However, if you are daring enough to try, it just might turn you into one!

Slightly adapted from Farmhouse Rule’s Perfect Pear Tart:

As organic as possible:

2 large ripe Bosc Pears, peeled, cored and sliced 1/4 inch thick

Juice of 1 Lemon

3 Tbsp Brown Sugar

1 Tbsp Butter, cut into pieces

2 tsp (non-GMO) Cornstarch

1 tsp chopped fresh Thyme

1 tsp chopped fresh Sage

Salt

Pepper

1 refrigerated Pie Dough crust

2 ounces Stilton (or other Blue Cheese), crumbled

1 Large beaten Egg

 

Preheat the oven to 425°.

In a large bowl, toss sliced pears, lemon juice, brown sugar, butter, cornstarch, thyme, and sage. Season wit salt and pepper.

On a piece of parchment paper, roll the pie dough into about a 14 inch circle. Slide the parchment paper (with dough) onto a baking sheet. Spoon half of the pear mixture onto the center of the dough (leaving about a 2 inch rim) and top with half of the Stilton. Repeat.

Fold the crust up over the filling, over lapping and leaving an open circle in the center. Bake for 12 minutes, then brush dough with beaten egg and return to the oven for 15-18 minutes more. Remove from oven and cool for 20 minutes. Serve warm or at room temperature.

 

 

Aunt Shirley’s Sugarless Banana Walnut Cake

This week my Great-Aunt Shirley went to be with the Lord. She was remarkably witty and kind, and very much a part of my childhood. She was also a diabetic, although I never heard her complain. She and my grandmother were diligent in controlling the disease as much as possible with their diet. In her memory, I wanted to share one of her recipes. I think this is my first purposefully published sugar-free recipe; which seems befitting. And I’ll tell you what I love about it (besides that it came from my great-aunt), is that she didn’t try and substitute the sugar with something artificial. The bananas are the only sweetness, and the walnuts actually shine. I think it would be great served warm with a small pat of butter in the morning with your coffee. Or, depending on your GI intake, I might drizzle a small amount of honey (maybe a tablespoon or so for the whole cake – 9 servings) over the top while it is warm and can soak it up to represent more of a dessert to which we are accustomed. Enjoy.

As organic as possible:

2/3 cup mashed Bananas (approx 2)

1/2 cup Butter or Margarine, softened

3 Eggs

2 cups all-purpose Flour

2 tsp Baking Powder

1 tsp ground Cinnamon

3/4 cup Water

1 cup Walnuts

In a mixing bowl, beat bananas and butter until creamy.

Add eggs and beat well.

In a separate bowl, combine flour, baking powder, baking soda and cinnamon; add to banana mixture alternately wit water, beating well after each addition.

Stir in nuts.

Spoon into a greased 9 inch square baking pan.

Bake at 350° for 30 minutes or until cake tests done. Cool. Yield: 9 servings.

Because I just have to, here is a picture of my grandma (top left) with her brother and sisters, Aunt Shirley is top center.

And this is Aunt Shirley as I will always remember her.

 

Hot Potato

Po-tay-to, Po-tah-to…

Did you know how healthy potatoes are? I’m not talking about diced, shredded and fried (although undeniably Delicious). I’m referring to the low-cal (about 110 calories in 1 medium) naturally gluten-free vegetable with more potassium than a banana, 45% of your daily intake of vitamin C, 10% of vitamin B6, zero fat, zero cholesterol that contains essential minerals like magnesium and zinc to mention a few. We all know the story: eat your potato while drinking a glass of milk and live forever! Or at least avoid scurvy. But seriously, with necessary blood aids like iron and much needed digestive assistance from fiber (of which sadly our diets are greatly deprived), it just might be what the doctor ordered. That is of course baked- to maintain the most nutrients. (Save the sticks of butter and cups of cream for special occasions 😉 ) And if I may, please make sure you buy organic- not crazy hi-bred weird GMO who knows what they are potatoes, because I can’t vouch for those.

Serves 4-6

2 1/2 pounds -about 10-12 medium Potatoes (Russet, Idaho, Golden, Red…)

1/4 cup Olive Oil

1-2 Tbsp Course Kosher salt

Preheat the oven to 375°. Wash, scrub and rinse the potatoes. Remove any eyes or blemishes that you don’t want to eat. Dry the potatoes completely with a towel. Brush on the olive oil (a little goes a long way) or get messy and use your hands to cover the skins. Generously sprinkle the potatoes with the course salt. (Do not be afraid of this- the Kosher course salt is not as “salty” as fine salt. If you are using regular table salt, go easier obviously… I trust your judgement.)

Place potatoes on a baking sheet. I like to cover the sheet with Silpat or parchment paper for easier clean-up. Bake for an hour (sometimes 15-20 minutes more if using large potatoes) until skin is crispy and inside of potato is tender. Eat just like this, or with a pat of butter and a little salt and pepper, or with a dollop of sour cream (or plain yogurt if you’re eating clean) or crumbled bacon if you’re feeling wild. I’ll stop. You know what you like.

For more information on the healthiness of potatoes along with recipe ideas check out potatogoodness.com or an interesting article on the health benefits at livescience.com.

Chowhound’s Grilled Corn with Cayenne, Lime, and Cotija

I’m a huge fan of appreciating ingredients for what they are. For example, when I’m having corn I like tasting the corn. I’m a believer in simple is best. That said, I also love experimenting with flavors. I love trying things I’ve never tasted before. So when my sister brought this to a recent gathering I was ecstatic. I love corn on the cob grilled in the husk, seasoned with a little pat of butter that melts into the cracks of the kernels and topped with a sprinkling of salt. As it turns out I also like it smeared with a spicy mayo, rolled in Cotija cheese, and brightened with a squeeze of lime.

As found on Chowhound.com

As organic as possible:

6 tablespoons mayonnaise
1 medium garlic clove, minced
3/4 teaspoon kosher salt
3/4 teaspoon cayenne pepper
3/4 cup crumbled Cotija cheese (about 4 ounces)
6 ears corn, husks on
1 medium lime, cut into 6 wedges

Stir together the mayonnaise, garlic, salt, and cayenne in a small bowl until well combined. Place the cheese in a shallow dish that is at least as long as the corn.

Heat the grill to medium high (about 350°F to 450°F). Before grilling the corn, carefully peel back the husks of each ear a little more than halfway and remove as much silk as you can without pulling the husks off. Then pull the husks back up.

Place the corn on the grill and close the lid. Every 10 minutes, roll the corn a quarter turn so it cooks evenly. (If your grill tends to have hot spots, move the cobs around so they grill evenly.) Cook until the husks are charred and starting to peel back from the corn, about 35 minutes total. Remove from the grill and set aside until the corn is cool enough to handle.

Without detaching the husks, peel them back completely, turning them inside out so they form a handle. Brush the corn with a thin layer of the mayonnaise mixture, roll the cobs in the crumbled cheese, and serve. Pass the lime wedges on the side for squeezing over the corn.

Baked Parmesan Zucchini Bites

I love zucchini. It’s a green vegetable with a creamy, almost buttery, texture when baked. Top it with a little pepper and salty Parmesan, and well you’ve got yourself a tasty treat. But let’s take this one step further and serve it with a side of marinara dipping sauce. Oh my goodness! Guiltless indulgence is like an oxymoron when it comes to healthy eating… but it does exist!

As organic as possible:

Snack serves 2 (or a hungry 1) 

Olive oil cooking spray

2 Medium Zucchini, washed, dried and sliced into 1/4 inch rounds

3 oz. Freshly grated Parmesan cheese

Coarse Kosher salt

Freshly ground Black pepper

Preheat the oven to 425°F. Line a baking sheet with parchment paper, lightly sprayed with olive oil. Place zucchini rounds on the oil-misted parchment paper, not touching eachother. Sprinkle with salt and freshly ground black pepper. Pinch a tiny mound of Parmesan cheese to top each slice of zucchini. Place baking sheet in the preheated oven and bake for 15 to 20 minutes, until Parmesan turns golden brown. Serve warm with a side of marinara. (And maybe an iced glass of S.Pellegrino?) Indulge.

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Erica’s Apple Baked Brie

A friend of mine made this, so I feel at ease to boast and say, “Look at this gorgeous presentation!” I am a long-time fan of baked brie. If you are not familiar with the cheese, it is a soft French cow’s milk cheese, most often encased in an edible covering of white mold. Depending on the process it can range from very mild to a strong musky flavor. (I am not one to shy away from a pungent cheese). Usually I do mine wrapped in a puff pastry, but I love that Erica used a croissant pastry dough! It made for such a lovely crust! Of course the rustically sliced apples were beautiful too… and then the taste! Sweet apples and brown sugar with warm creamy brie on slices of fresh bread, grainy crackers, and ripe fruit. La vie en rose!

1 – 16 oz round Brie

2 cans Pillsbury Crescent Rolls

1 apple (plus 1/2 for decoration, optional)

4 Tbsp (1/2 stick) Butter

2 Tbsp Brown Sugar

1 Egg

 

Preheat oven to 350°.

Melt butter in a sauté pan over medium heat. Thinly slice or dice (your preference) the apple and sauté it in the butter. Add the brown sugar to the butter and apple mixture, and gently stir until sugar is dissolved and mixture has slightly thickened. Place the beautiful apple syrup on top of the Brie and wrap it in the crescent rolls. Whisk the egg and brush it top of the dough. Optionally, cut a few slices of apple for decoration and position them on top in a circular pattern. Bake for about 30-40 minutes, until crust is golden brown and cheese is warmed through. Allow to set for a few minutes before serving. You want the cheese to be warm and spreadable, but not to ooze. Serve with slice rounds of bread, apple slices, and or crackers.

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Chocolate Chip-Cinnamon Muffins

It’s a well publicized fact (on my personal blog) that I am a breakfast person. I am also a coffee person, a baked good person, a chocolate person… I really enjoy a freshly baked muffin in the morning with my cup of joe. This hits the mark on a number of levels. And it’s so easy to whip up- to appease the craving. Please note: it’s very satisfying eating this warm, while the chocolate is still soft… The cinnamon adding just another little hint of depth. (It’s really like eating a cupcake. But don’t tell anyone.) So sit back and relax. You have my permission to take in the moment.

As organic as possible:

1/2 cup Butter, melted

3/4 cup Milk

2 Eggs, beaten

1 Tbsp Vanilla

2 cups Flour

3/4 cup Sugar

1 Tbsp baking powder

1/2 tsp Salt

1/4 tsp Cinnamon

11.5 oz Milk Chocolate Chips

 

Preheat the oven to 350°. Using non-stick spray or butter, grease a 12 cup muffin pan. (Or line with pretty papers)

In a large bowl, whisk the flour, sugar, baking powder, salt and cinnamon. Remove about 3 tablespoons of the dry mixture and in a small bowl toss with the chocolate chips. Set aside.

In a medium bowl, whisk the butter, milk, eggs, and vanilla. Slowly add the dry flour mixture and stir until combined. Gently fold in the chocolate chips.

Spoon the mixture into the prepared muffin pan, filling to the brim. Bake for 20-25 minutes until a toothpick comes out clean. Allow to cool slightly before indulgence.

Pour yourself a cup of coffee (or tea, or milk… or whatever you like to drink) and serve. Enjoy!

 

The Richmond Avenue’s Black Bean Brownies

I love how Jasmine at The Richmond Avenue can take something that usually holds very little nutritional value and turn it into health food. (That’s what I call it, with complete justification.) In this case incorporating the black beans added protein and fiber. I can honestly say the brownies were moist and tasted like chocolate. So much so that my chocolate lover approved of them, and I felt guilt-free saying he could have them for an after school snack.

As organic as possible (from me as usual)

1 (15 oz) can black beans, rinsed and drained
2 large eggs
1/2 tsp instant coffee
3/4 cup unsweetened cocoa powder
1/2 cup raw sugar
1/4 tsp sea salt
1 tbsp honey
1/4 cup coconut or olive oil
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 semi-sweet chocolate chips
Optional toppings: Chocolate Chips, Walnuts

Preheat oven to 350 degrees.
Combine all ingredients (except for toppings and chocolate chips) in a food processor and blend until smooth. Mix in chocolate chips. Pour batter into greased baking pan and bake for 25-30 minutes, or until a cake tester comes out clean.

*Jasmine left this “1/4” chocolate chips up to personal interpretation and some might have opted for a 1/4 cup, but I knew it meant a 1/4 of the bag 😉

*As you can see I used walnuts on half, for the non-nut loving members of my family