Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Easy Spinach Frittata

1 package frozen spinach, thawed and drained well
3 eggs
8 ounces whole-milk ricotta cheese
3/4 cup plus 2 tablespoons of grated Parmesan cheese, divided

Preheat the oven to 350 degrees Fahrenheit.

Butter a 9-inch square baking dish.

In a large bowl, beat together the spinach, eggs, ricotta, and 3/4 cup Parmesan until well blended. Pour into the baking dish and smooth the top. Sprinkle the 2 tablespoons of Parmesan on top.

Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until the frittata is slightly puffed, set in the center, and lightly browned around the edges.

Let cool for ten minutes. Run a knife around the inside of the pan rim and remove the rim. Cut into wedges to serve.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Zucchini & Tomato Italian Quiche

1-1/2 pound zucchini
salt
3 medium-sized ripe tomatoes
4 tablespoons butter, divided
1 tablespoon vegetable oil
3 eggs, separated
2 cups Swiss cheese, grated, divided
1/2 cup feta cheese, divided
1 teaspoon dried Italian herbs, divided
1 baked pie shell

Wash the zucchini, then peel and thinly slice or julienne it. Lightly salt it, place in a colander and let stand in the sink for 30 minutes. Lightly squeeze the zucchini to remove more water.

Preheat the oven to 375 degrees Fahrenheit.

Peel the tomatoes, slice, and remove the seeds.

In a large saute pan, heat 2 tablespoons of the butter with the 1 tablespoon of vegetable oil. Lightly brown the zucchini or both side, the drain.

Lightly brown the tomatoes until they soften slightly but do not become limp.

Beat the egg yolks and set aside.

Place half the zucchini in the baked pie shell. Sprinkle with 2/3 cup of grated Swiss cheese and 1/4 cup of feta cheese, dot with 1 tablespoon of butter, and sprinkle with 1/2 teaspoon dried Italian herbs.

Beat the egg whites and fold into the yolks. Spread half of this mixture over the cheeses.

Arrange the tomatoes slices across the pie. Sprinkle with 2/3 cup of grated Swiss cheese and the remaining feta cheese and dried Italian herbs.

Top with the remaining half of zucchini. Spread remaining half of egg mixture over top, sprinkle the remaining 2/3 cup of Swiss cheese, and dot with the remaining 1 tablespoon of butter.

Bake at 400 degrees Fahrenheit for 15 minutes, then at 375 for another 20-30 minutes or until the eggs are set.

Dawn Butler, Vegetables

Tofu and Broccoli with Curried Peanut Sauce

1-16 ounce carton firm tofu
2 tablespoons vegetable oil
1 bunch of fresh broccoli, cut into florets
2 cups whole cherry tomatoes OR thinly sliced carrots
1/2 cup water
cooked rice (optional)

Wrap the block of tofu in a clean dish towel and press it firmly with your hands until you feel the towel become damp.

Unwrap the tofu and cut it into 1/2 inch cubes.

In a large skillet, heat the vegetable oil over medium-high heat. Add the tofu. Fry the tofu (undisturbed, without stirring) until a dark golden crust forms on the bottom. Then use a spatula to turn it over and brown it will on at least one more side (4 to 5 minutes per side).

Add the broccoli and tomatoes or carrots plus the water to the skillet, and cook, stirring occasionally, until the vegetables are tender and the water has nearly evaporated (about 5 minutes with tomatoes or 10 minutes with carrots).

Return the tofu to the skillet and heat through.

Serve over cooked rice with Curried Peanut Sauce.

Dawn Butler, Sauces

Curried Peanut Sauce

1 tablespoon vegetable oil
1 clove garlic, minced
1 to 2 teaspoons fresh ginger, peeled and minced
1 to 2 teaspoons curry powder
1/3 cup crunchy peanut butter
3/4 cup warm water
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice

In medium sauce pan, heat the oil over medium-low hear. Add the garlic and ginger and saute for 2 minutes. Add the curry powder and saute for one minute more. Remove from the heat and whisk in the peanut butter and water. Stir in the cilantro and lime juice.

Beef or Lamb, Elaine Walker, Mom

Grilled Lamb Chops for Mom

1/2 pound bone-in rib lamp chops (not loin chops)

Preheat Hamilton Beach electric grill on sear for 10 minutes.

Grill lamb chops for 3 to 4 minutes on one side, then turn and grill another couple of minutes until temperature reaches 138 to 140 degrees.

Beef or Lamb, Elaine Walker

Pastrami-Spiced Porterhouse Steak

2 porterhouse steaks (1-1/2 inches thick; about 2 pounds each)
salt and pepper
1 tablespoon vegetable oil, plus more for the grill

Spice Rub:
3 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon yellow mustard seeds
1 tablespoon packed light brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon ground allspice

Mustard Butter:
4 tablespoons unsalted butter, at room temperature
3 tablespoons spicy brown mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
salt and pepper

Prepare the steaks: Pulse the coriander seeds, peppercorns and mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the brown sugar, paprika, garlic powder and allspice; mix until evenly combined. Season the steaks all over with salt and pepper, then rub with the vegetable oil. Rub the steaks on both sides with the spice mixture, pressing to adhere. Refrigerate for 30 minutes.

Meanwhile, preheat a grill to medium high. Lightly oil the grates.

Make the mustard butter: Stir the butter in a small bowl until smooth. Mix in the mustard, parsley, chives, 1/4 teaspoon salt and a few grinds of pepper.

Grill the steaks until well marked, 4 to 5 minutes. Rotate the steaks 90 degrees, moving them around as needed to prevent flare-ups, and cook until crosshatch grill marks form, 4 to 5 more minutes.

Flip the steaks and cook 4 to 5 minutes, then rotate 90 degrees and cook 4 to 5 more minutes, or until a thermometer inserted sideways into the center of the steaks registers 125 degrees F for medium rare.

Transfer the steaks to a cutting board and let rest at least 5 minutes. Serve with the mustard butter.

Eggs and Pasta and Legumes, Elaine Walker

Pad See Ew – Thai Stir Fried Noodles

7 ounces dried wide rice stick noodles*

Sauce
2 tablespoons dark soy sauce (from Asian grocery store)
2 tablespoons oyster sauce
2 tablespoons water
2 teaspoons light soy sauce
2 teaspoons white vinegar
2 teaspoons sugar

Stir Fry
3 tablespoons vegetable oil, divided
2 cloves garlic cloves, very finely chopped
5 ounces tofu or chicken thighs (boneless, skinless, sliced)
1 large egg
(amount not specified) vegetables such as broccolini, pak choy or bok choy, sliced thin

Instructions

  1. Noodles: Prepare according to packet directions and drain. Time it so they’re cooked just before using.
  2. Sauce: Mix ingredients until sugar dissolves.
  3. Stir Fry:

— Heat 1 tablespoon of the oil in a very large heavy based skillet or wok over high heat.
— Add garlic, cook 15 seconds. If using chicken, add it now and cook until chicken mostly changes from pink to white. If using tofu, add at the same time as vegetables.
— Add vegetables and cook another minute or two.
— Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).
— Return wok to stove, heat 2 tbsp oil over high heat.
— Add noodles and sauce. Toss as few times as possible to disperse sauce and make edges of noodles caramelize.
— Quickly add chicken/tofu and vegetables back in, and toss to disperse. Serve immediately.

*Pad See Ew is traditionally made with Sen Yai fresh rice noodles which are wide, flat rice noodles. You can substitute dried Pad Thai noodles.

Pork, Slow Cooker or Instant Pot

Kalua Pork

1 (6 pound) boneless pork shoulder roast
1 tablespoon red clay Hawaiian sea salt (no substitutes)
1 tablespoon liquid smoke flavoring (Reese’s mesquite smoke flavoring, if you can find it)

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.

Slice open a banana (leave in the peel) and set it on top of the roast while it cooks to give it the taste of actually being wrapped in banana leaves prior to cooking it underground (make sure you remove the banana after the pig is fully cooked). This gives the pork a very SLIGHT sweet taste which the islands are famous for.

Cover and cook on low for 16 to 20 hours*, turning once or twice during cooking time (remove and replace banana each time).

Remove banana and peel and discard. Remove meat and shred. Return shredded meat to slow cooker and cook 1 hour more on low.

*If you put it in at 11 pm it will be ready between 4 pm and 8 pm.

Slow Cooker or Instant Pot, Soup

Vegetable and Barley Soup

2 quarts vegetable broth
1 cup uncooked barley
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn kernels
2 carrots, chopped
2 stalks celery, chopped
1 zucchini, peeled & chopped
1 clove garlic, minced
2 bay leaves
1 teaspoon white sugar

Combine all ingredients in Instant Pot. Close and lock the lid. Select high pressure; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method (according to manufacturer’s instructions, may take 10 to 20 minutes). Unlock and remove the lid. Remove bay leaves. Serve.

Note: This is a nice, mild soup. Might be good with herbs (thyme, basil).

Beef or Lamb, Dad, Mom, Slow Cooker or Instant Pot

Braised Short Ribs

3 pounds bone-in beef short ribs
salt, pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 10-ounce can beef broth
4 fresh thyme sprigs
1 bay leaf

2 onions, cut into 1/2-inch wedges
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup dry red wine
1 cup chicken broth

4 teaspoons cornstarch
3 tablespoons cold water

Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a slow cooker. Add carrots, beef broth, thyme and bay leaf to ribs.

Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine and chicken broth. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.

Gravy
Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with ribs.