Pasta with Broccoli Sauce

I am in cooking mode and as usual, I am overwhelmed with my cookbooks.  I have a decent library of books and most of them are valuable and should be used.  How many cookbooks can we use at once?

Automatically, I keep my Donna Hay and Coffee Cake books separate from the others since I use them weekly.  Ina gets pulled out, at least monthly.  My kosher cookbooks are popular in terms of usage and solid recipes. 

There are, what I call my miscellaneous cookbooks such as the one, I used for this recipe, Not Your Mother's Weeknight Cooking.  There is a series of these Not Your Mother's ........ cookbooks and I have two of them.  One came free when I bought the other.  I didn't expect much from them but both turned out to be filled with good cooking.

The description of this book by Beth Hensperger is "Quick and Easy Wholesome Homemade Dinners" and it is an apt descriptor.  The book is divided into categories such as Healthy and Delicious, Supper Specials, The Soup Kitchen, Dinnertime Classics and Supper Out of Hand.  There are additional chapters and all have the same appeal, good home cooking.

I looked in the index for mushrooms and found about 13 recipes.  Considering, there are around three hundred pages with usually a recipe on 2 pages, that is a good representative number.  A recipe will probably be found, if you want to use mushrooms.  Lots of dairy, fish, meat, poultry, salads, and on and on.  I can see this becoming a staple in my kitchen.

I selected this pasta with broccoli sauce for a few reasons.  I assumed, it was an easy recipe.  I had all the ingredients in the house.  We love broccoli and a sauce made with it had to be good and it had cheese.

It was a little more difficult than I had expected because it called for a food processor and I only had my mini processor, the one that comes with the immersion blender.  I had to use it for three different batches which is tedious.  Granted, with a regular food processor, this would not be at all difficult.

This turns out to be a filling recipe that I wanted to serve with salmon cutlets and sliced tomatoes, baked with Parmesan.

Pasta with Broccoli Sauce     (adapted from Not Your Mother's Weeknight Cooking)

Ingredients:

3 cups frozen broccoli, cut into small pieces
1/4 cup fresh parsley
1/2 cup vegetable broth
olive oil
1 medium onion, chopped
salt and fresh black pepper, to taste
1 teaspoon lemon juice
1/2 cup heavy cream or plain yogurt
1 box macaroni of any shape, cooked according to package directions (I used gluten-free)
3/4 cup Cheddar Cheese (or more according to taste)

Method:

Microwave broccoli for 2 minutes in water.

In food processor, place broccoli, olive oil and broth.  I used 1 tablespoon of the olive oil but the recipe called for 1/4 cup plus 2 tablespoons. It probably would have blended more smoothly with the oil but I try to use as little as possible.

In a skillet, cook onion in a little olive oil until translucent (3 - 5 minutes).

Add onion in the food processor and pulse a few times.  There will still be lumps.

Heat the processed broccoli and then whisk in cream.  (I have cream in the house, maybe twice a year which is why I made this recipe.  I forgot to mention that, on the top of the post, when mentioning the other reasons.

Ladle sauce over pasta and top with Cheddar.  If you want the cheese to melt, pop into microwave or oven.

Eat and enjoy.

My Meatless Mondays - Potato - Spinach Pie

I have certain favorites, I have made over the years.  Two of these are potato pie and spaghetti pie, both which I made, last week.  The trick, of course, is never to make them the same way.  I think, I have become a master at this.  I, either find a new recipe or make my own up, depending on the mood.

I don't know about you but mood has a lot to do with what I cook.  If I am tired, I have no desire to bake but I will spend 15 minutes, dicing and slicing and be perfectly happy.  I think that has something to do with the many vegetable dishes, we have been eating, these days.  I feel tranquil when I sit down with a grater or sharp knife.  (sounds like the makings of a good mystery)  I also only sit when I dice or slice.  Otherwise, I cook, on my feet.  This is a golden excuse to relax.

The day, I made this was not a baking day but the shredder looked quite appealing.  Ever since, I almost cut the tip of my finger off, I have shown respect for my mandolin.  That blade has tremendous potential to do harm as well as slice onions, cukes, carrots, tomatoes and turnips.  Try it on turnips and you get beautiful slices.  Anything, it will work on, it gets used for.

That is how I got to making my potato pie - a desire to slice.

Potato Spinach Pie  

Ingredients:

1 tablespoon olive oil
2 cups shredded white or yellow potatoes (you can use hash browns)
1 onion, thin sliced
1 1/4 cup cheddar cheese, shredded
1/2 cup of any Jack cheese, something with a little bite to it
2 cups spinach or more, if you would like
4 large eggs
1/2 cup milk

Method:

Heat skillet with olive oil.  Add sliced onions and cook until translucent, about 5 minutes.  Drain and put aside.

Spray a pie pan with olive oil.

Combine potato and 3/4 cup Cheddar and press into the bottom and sides of pie pan.

Beat together eggs and milk.  Add remaining cheese.  Pour over potatoes.  Top with spinach and onions. Sprinkle additional shredded cheese on top.  I added about another half a cup but I did not measure.

Bake for 40 minutes.  Start checking at 30 minutes.  When a knife inserted comes out clean, it is done.

Eat and Enjoy.

 Looking back:

Italian Skillet Eggs - My Turn (for Us) - what a hearty and wonderful breakfast


Cook with Sara made these delicious looking Spanakopita Bites.


Colorful Asian Stir Fry from Dancing Carrots is calling my name.

 

 The Vegetarian Casserole Queen is providing dessert for us, this week.  Look at these Double Chocolate Red Velvet Cookies -yum.

Your turn now.  Thank you for sharing with us weekly.  I love checking out your dishes and I have quite a list, I want to make.  I wish, I could keep up with the list.  Have a wonderful week.

Baked Broccoli with Smoked Cheese Sauce - GF

I have been cooking a great deal over the past two weeks and have not had time to share so much with you.  It has gotten to the point that a dish is not considered completed until it is blogged.

I am wondering if this is a good or bad habit to have.  Once upon a time, I cooked to eat and now I cook to eat and to blog.  If it were not for the blogging, we would not have experienced so many new dishes as well as new foods.  Who knew how many wonderful veggies are out there?  It sounds silly but it is so true.

This recipe from Food.com called for blue cheese sauce but I had no blue cheese so I checked my inventory and found a smoked cheese to use.  It was a good choice and gave the dish a strong and pleasant flavor.  Cream cheese makes any dish creamy and special so I was thrilled to find it in this recipe.


Baked Broccoli with Smoked Cheese Sauce

Ingredients:

1 1/2 cups florets 
 2 tablespoons olive oil
2 tablespoons brown rice flour
1 garlic clove, minced
1 cup milk
1/2 cup smoked cheese
3 ounces cream cheese, room temperature
1/2 cup  tortilla crumbs

Directions:

Heat oven to 350°.
 
 Cover broccoli with lightly salted water in a medium saucepan. Heat to a boil over high heat; cook 2 minutes. Drain and transfer to a shallow, buttered casserole dish.
 
 Heat the oil in a medium saucepan over medium heat; stir in the flour and garlic. Cook, stirring, until bubbly, about 1 minute.
 
 Stir in the milk, smoked cheese and cream cheese. Cook, stirring, until sauce thickens, about 4 minutes. Pour over broccoli; sprinkle with bread crumbs.
 
 Bake until heated through and lightly browned, about 25 minutes.

My Meatless Mondays - Srawberry Ice Cream

With an ice cream maker, it is a snap to make your favorite kind, or so I thought.  I had gotten the necessary ingredients and figured, I would throw them into the ice cream maker and set it to go.  Presto, I would have ice cream.

They fooled me.  The strawberries were to macerate for two hours.  Hubby and I changed this completely, hoping we would end up with ice cream.  We skipped the macerating and the puree and put all the ingredients into the machine and then added the sliced strawberries and yeah, we had ice cream after 25 minutes. 

Despite our success, I am including the proper directions so you can have an even more delicious ice cream.


Fresh Strawberry Ice Cream (adapted from Cuisinart)

Ingredients :

3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice (I used 2)
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract

Method:

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely.

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

They had pink ice cream.  I had white with red dots.

Looking back:

Carrot Chickpea Soup from Diane of Simple Living and Eating.  

I love all of Diane's recipes.  Her blog is worth a visit and then many more.


Banana Hazelnut Pancakes from Laura's Gluten-Free Pantry.
These are made from coconut flour and hazelnut meal.  Can you imagine how delicious these must be?  I can.



A good potato salad is always a joy to find on the table.  Look at this German Potato Salad from Hun....What's For Dinner?


I can't wait to see what you have to share with us.  Please do link up below.

Oregon Salmon Cakes

Last week, when I came across a recipe for salmon cakes, I knew that was going to be dinner.  We had this with a light stir fry and it was a satisfying dinner.  I asked myself, why I don't make this more often and I have no answer.

Oregon Salmon Cakes    adapted from All Recipes

Ingredients:

1 (14.75 ounce) can salmon
1 tablespoon olive oil
1 large onion, chopped
2/3 crushed corn chips
2 eggs, beaten
1/4 cup chopped fresh parsley, basil,  chives
1 teaspoon dry mustard
Cooking oil spray
 
Method:

Drain the salmon, reserving 3/4 cup of the liquid. Process salmon until relatively smooth. (I used a mini food processor) .

Put oil in a large skillet over medium- high heat. Add onion, and cook until tender.

In a medium bowl, combine the onions with corn chips, eggs, herbs, mustard and salmon. Mix until well blended, then shape into five patties. (I used a half cup measure.)

Spray large skillet with cooking oil. Cook patties on medium until browned, then carefully turn and brown  the other side.

Eat and enjoy. 

Linked to :    Frugal Food Thursdays       Gluten-Free Wednesdays        Full Plate Thursdays

Loaded Mashed Potato Cakes

I can't imagine how anyone can turn away from these scrumptious cuties, I found on Spend with Pennies.  Hubby's eyes lit up when he saw them on his plate.  I had not realized how much he likes potatoes.  Since we do not use bacon, I removed it from the recipe and decided not to replace it with anything else.  The spices make this dish and yes, the cheese and the onions and of course the potatoes.  This makes a terrific side dish or a lunch with a salad.


Loaded Mashed Potatoes (adapted from Spend the Pennies)

Ingredients:

2 cups cold mashed potatoes
1 cup shredded Cheddar cheese 
1/3 cup flour
1 tablespoon olive oil
1 medium onion, chopped
2 eggs
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper

Method:

Heat the oil in a skillet and cook the onions until translucent.  Add the garlic and cook for another two minutes. 

(I cooked and drained my potatoes in a pot.  I used the same pot to rice the potatoes. ) 




Add all the ingredients to the potatoes and mix well.  Refrigerate until cold.

When you are ready to cook, put oven onto 400 degrees and place parchment on a cookie sheet.



Using an ice cream scoop, make balls of the potato mixture.  Flatten them with a spatula until about 1/4  to 1/2 inch thick.

 Spray the tops of the potato cakes with olive oil and bake at 400 degrees for 20 minutes or until slightly brown on the top.

Eat and enjoy.

Linked to:   Allergy Free Wednesdays                Real Food Wednesdays 

Pumpkin Sweet Potatoes - My Meatless Mondays

I booked some appointments for Friday so I planned an easy Sabbath dinner.  That was a signal for someone to ask if they could join us.  We were delighted, they wanted to come, but I was at a loss what to make.  I really had planned on a skeletal dinner.  

Fortunately, the guest offered to make a side dish and that made all the difference.  For me, those sides take the most time.  While I usually make the fish, I purchased it ready-made as a first step to a good dinner without the effort.  I had made a lot of rice, the night before and turned the leftovers into fried rice - my side dish.  Then, I found the other dish was not coming.

Usually, I have lots of food, hanging around, just waiting to be cooked but I had nothing, I could use.  I did another shopping and picked up sweet potatoes.  I figured, the worst scenario would be baked sweet potatoes which are delicious but not fancy.  Then I found extra time and mashed up the potatoes and added 1 cup of pumpkin.  An easy and delicious dish.

If you run into a situation when you have to make magic with very little, this is a great solution.

Pumpkin Sweet Potatoes (2 ingredients)

3 large sweet potatoes
1 cup canned or fresh pumpkin

Method:

 Preheat oven to 400 degrees.
Bake sweet potatoes for 40 minutes to 1 hour, when it is fork tender.
Remove skins and mash potatoes.  I used a ricer.
Add 1 cup mashed pumpkin and mix well.  That is all .  It needs nothing.
Place in a casserole and serve.

 Looking back:

Culinary Creations made this Baked Parsley Parmesan Tomatoes.

Moroccan Orange Couscous from Ma Niche



Here is dessert - Yum. Instant Triple Chocolate Brownie from Sift, Stir and Savour

Linked to

Gluten Free Linky 

See Ya in the Gumbo
  Real Food Forager   

My Sweet and Savory
Simply Sugar and Gluten Free

It is your turn now.  We can't wait to see what goodies come our way, this week.  Thanks for sharing with us and giving everyone an opportunity to cook delicious dishes.

Moroccan Mashed Potatoes

Have you had a desire for something familiar and good but not necessarily special?  That is what mashed potatoes are.  I love them but I don't consider them to be elegant. They are comforting and filling and I can dig in and enjoy.
To make them a bit fancier, I used an ice cream scoop to form mounds. 

Moroccan Mashed Potatoes    adapted from AllRecipes.com

3 large potatoes, peeled and cubed
1 tablespoon olive oil
1 onion diced
1 teaspoon tumeric
1/2 teaspoon cumin
1/4 teaspoon black pepper

Method:

Place potatoes in a pot of boiling water.  Cook for about 15 minutes or until tender.

Brown onions in olive oil in a medium skillet.

Drain potatoes and mash well.  I use my ricer for this. 

Add the onions to the mashed potatoes.  

Add seasoning to the above.

Using an ice cream scoop or a half cup measure, form the balls and place on a cookie sheet.  Bake at 400 degrees fro 15 minutes or until slightly browned.

Top with chives or scallions

Eat and enjoy.

Veggie Chili

I love a vegetarian meal that looks like it should have meat in it and tastes even better without the meat.  I have found no limitations, cutting back on the meat in our diet.  I think what I threw together tonight would be considered a chili, a delicious and filling chili without a trace of meat.  Hubby did ask me if there was meat in it.

Veggie Chili

1 tablespoon olive oil
1 large onion, thickly shredded
1 orange pepper, chopped
2 carrots, peeled and chopped
1 teaspoon minced garlic
1/4 teaspoon chili powder
1/4teaspoon crushed red pepper
1 teaspoon cumin
about 20 cherry tomatoes
1 15 oz. can black beans, rinsed and drained
1/4 cup gluten-free flour

Method.







On a baking sheet, spread out the cherry tomatoes.  Spray olive oil on them.  Bake at 425 degrees for 25 minutes.
 
Heat olive oil in a sturdy pot.   Add chopped onion, pepper, and carrots.  Cook for 10 minutes until and add the garlic.  Cook for another minute or two.

Add beans.

Add spices.
 
Remove tomatoes from oven and add them to the mixture.




Mix in flour and combine until invisible.



Serve with rice or a salad or both.

Kentucky Butter Cake - My Meatless Mondays

 

I remember a long time ago some wonderful cakes that I made from the Pillsbury Bake-Off contest.  At that time, Pillsbury was my main source of baking and the Bake-Offs had a never-ending bunch of wonderful recipes.  I was looking at a recent Bake-Off book of favorites over the years and two recipes jumped out at me.  One was the Kentucky Butter Cake and the other, the Orange Kiss-Me Cake.  It was literally decades ago that I made these and I have fond memories of the two cakes.

 This cake was submitted in 1963 and was a winner.  The best part is probably the buttery liquid you put over the cake but I skipped this because this is a hubby cake and by now, you might remember, he is a plain cake man.

Kentucky Butter Cake     adapted from Pillsbury Bake-Off

Ingredients:

3 cups gluten-free flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup oil or butter
1 teaspoons vanilla extract
1 teaspoon rum extract
4 eggs

Method:

 Preheat oven to 325 degrees F . Grease and flour a 10 inch Bundt pan.

 In a large bowl, mix the oil or butter, rum and vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

 Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.

Cut yourself a large chunk after the cake cools for ten minutes and enjoy.

 Linked to:   See Ya in the Gumbo      Simple Supper Tuesday

I could not select features.  It is just too hard.  I have to come up with a way to do this that I am comfortable with.  Tune in for next week please.  Thanks to you for all these inspirational recipes.