1 tablespoon extra-virgin olive oil
6 tablespoons salted butter, divided
2 cloves garlic, finely chopped
2-10 ounce packages frozen chopped broccoli, thawed
2 large eggs
16 ounces cheddar cheese, shredded (4 cups)
2 teaspoons Dijon mustard
10 ounce sheet phyllo dough, thawed
Preheat oven to 375F. Line a baking sheet with parchment paper and set aside. In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add garlic and cook 5 minutes. Stir in broccoli and remove from heat. Transfer broccoli mixture to a large bowl and let cool for 10 minutes. Wipe out the skillet and set aside.
In a small bowl, lightly beat 1 egg and stir into broccoli mixture along with cheddar cheese and mustard. Set aside.
In the skillet, melt the remaining 4 tablespoons butter.
In a small bowl, lightly beat remaining egg and set aside.
Place 1 sheet phyllo dough on a work surface with the short side closest to you; cover remaining phyllo sheets with a damp kitchen towel. Brush phyllo sheet lightly with melted butter, beginning with the edges. Stack 4 more phyllo sheets on top, brushing all but the last sheet with butter. Place half of reserved broccoli mixture on short end of the phyllo, leaving a 3-inch border of dough along sides and bottom. Fold bottom edge over filling, then fold in the two sides and gently roll up into a log, brushing inside flap with egg to seal the strudel. Repeat with remaining ingredients to make another strudel.
Place strudels seam side down and 3 inches apart on prepared baking sheet. Brush tops and sides with remaining egg. Bake until golden-brown, 30 to 35 minutes.
2 tablespoons olive oil
2 tablespoons fresh ginger, minced
1-1/4 teaspoon salt, divided
2 teaspoons garlic, minced, divided
2 pounds sweet potatoes, peeled and cut into 3/4 inch cubes (7 cups)
1/2 cup water
1 large sweet red bell pepper, cut into 1/4 inch pieces (2 cups)
2 tablespoons fresh lime juice
1/3 cup peanut butter
1/2 cup boiling water
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons honey
crushed red pepper (optional)
Put a large saucepan on the stove and turn the burner to medium heat. Add the olive oil and swirl to coat the pan. Add the ginger and 1/2 teaspoon of the salt. Cook, stirring often, for about 3 minutes. Add 1 teaspoon of the garlic and saute for another 5 minutes.
Stir in the sweet potatoes plus the remaining 1 teaspoon of garlic and another 1/2 teaspoon of salt. Cover the pan and cook for 5 minutes, then add 1/2 cup water, cover again, and cook over low heat for 30 minutes, stirring occasionally.
Add the bell pepper and lime juice and stir. Cover again and continue cooking for 10 minutes more, or until the sweet potatoes are fork-tender. Check occasionally to see if anything is sticking, and if so add a little more water to the pan.
In a medium bowl, add the peanut butter and boiling water. Stir well. Add the vinegar, honey, and remaining 1/4 teaspoon of salt, and continue to stir until the sauce is well blended.
Add the peanut butter sauce to the vegetables and stir to coat all evenly. If desired, add the crushed red pepper. Serve.
In a large kettle, add water and 1 to 2 teaspoons of sugar (not salt – salt will make the corn tough).
Bring the water to a boil.
Add the husked corn.
Boil for 5 minutes (not more).
1 small bunch of thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons Parmesan cheese, grated
1 small clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Preheat oven to 425 degrees F.
In a large ziploc bag, add the olive oil, Parmesan cheese, garlic, salt, and pepper. Add the asparagus and close the bag. Turn the bag of asparagus upside down and back again to coat asparagus evenly with the olive oil mixture.
Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
2 tablespoons extra virgin olive oil
1/2 onion, chopped
2 cloves of garlic, minced
1 tablespoon of peeled and minced fresh ginger
1-1/2 teaspoons ground cumin
2 teaspoons ground turmeric
two 3-inch long cinnamon sticks
1/3 cup dried dates, chopped
1-1/2 cups (about 1 pound) canned tomatoes, seeded, peeled, chopped and drained
2 cups vegetable stock
1 cup canned chickpeas, drained
2 medium carrots, cut into bite-sized chunks
1/2 head cauliflower, cut into bite-sized chunks
2 zucchini, cut into bite-sized chunks
1 cup pearl couscous (also called Israeli couscous)
Pour the oil into a deep skillet with a lid and turn the heat to medium-high. Add the onion and cook into it softens, about 5 minutes.
Add the garlic, ginger, cumin, turmeric and cinnamon. Cook, stirring often, until fragrant (about 2 minutes).
Add the dates, vegetable stock and vegetables (that is, add all the rest of the ingredients except the couscous). Reduce the heat to a gentle simmer. Cover and cook until the vegetables are just tender.
Add the couscous and cook until al dente, about 10 minutes. Remove cinnamon sticks and serve.
1/2 head of cauliflower, separated into florets and chopped
2 tablespoons butter
2 tablespoons flour
1-1/4 c milk
3/4 cup cheddar cheese, shredded
Panko bread crumbs
Place cauliflower in saucepan; add water to cover. Heat to boiling and reduce heat; simmer until tender, about 5 – 8 minutes. Drain and place in greased baking dish.
Melt butter in saucepan over medium-low heat.
Add flour and cook, stirring constantly, for 2 minutes.
Add milk and stir constantly until sauce thickens. Remove from heat and stir in cheese.
Pour sauce over cauliflower. Cover dish with foil and bake at 350 for 25-30 minutes.
Uncover and sprinkle top with Panko bread crumbs (and additional cheese, if you prefer). Bake uncovered for an additional 15 minutes or so until bread crumbs are browned and sauce is bubbling.
Note: tastes like creamy scalloped potatoes but is more nutritious.
5 tablespoons unsalted butter, at room temperature, divided
1 tablespoon peeled and finely chopped fresh ginger
finely grated zest of one lime
Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the ginger and cook, stirring occasionally, until the ginger softens (about 3 minutes).
Transfer the ginger-butter mixture to a medium bowl and refrigerate until cooled (about 10 minutes).
Add the remaining 4 tablespoons of butter and the lime zest to the ginger mixture and whisk well.
Use immediately or refrigerate and use within 3 days.
Great on baked sweet potatoes.
1 (14 ounce) can Hunt’s diced tomatoes
1/4 cup Splenda brown sugar
1-1/2 tablespoons butter
dash of Herbs de Provence
salt & pepper
Put diced tomatoes in mini-Cuisinart and “chop” for 7-8 seconds.
Put tomatoes and rest of ingredients in a sauce pan. Heat on medium heat for 5 to 10 minutes.
Note: only make this for Mom & Dad.
3 large potatoes (Yukon Gold or Russet), peeled and sliced about 1/4-inch thick
1/2 small onion, sliced thin
1/2 clove garlic, minced
salt & pepper to taste
3 tablespoons peanut oil (or other light vegetable oil)
2 tablespoons butter
Total prep & cooking time is about 40 minutes.
- Peel and slice (or cube) potatoes.
- Let soak for 5-10 minutes in ice water. (This removes the extra starch that would prevent them from getting crispy.)
- Drain well and pat dry – make sure they are VERY dry!
- Heat the peanut oil in a large skillet (an iron skillet would be best) on high heat until it’s shimmering and almost smoking.
- Add potatoes and let fry for about 2 minutes or until they start to get golden on the bottom.
- Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
- Remove cover and turn the heat back up to medium high. Flip the potatoes. Fry for a minute or two, or until the bottom layer begins to get golden.
- Dump the pan of potatoes into a colander over the sink to remove excess oil and moisture. Blot with a paper towel and return them to the pan on medium heat.
- Add the butter, garlic and onion plus any seasonings you’d like on your potatoes.
- Fry, stirring occasionally, until potatoes are tender and done. Do not cover at this stage of frying because they will get soggy!
Serves two. If making for more people, double the recipe and fry in two skillets. (If there are too many potatoes in one skillet, some won’t get crisp.)
If your pan fries are soggy rather than crispy, you are probably doing (or not doing) one of the following:
- You’re using very starchy potatoes and not soaking to remove some of the starch.
- You’re putting them in the pan wet.
- You’re leaving the cover on the pan too long.
1 package frozen spinach, thawed and drained well
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.