Dawn Butler, Sandwiches

Grilled Cheese with Apple and Fig Jam

1/2 apple, sliced thin
butter
fig jam
swiss cheese, grated
cheddar cheese, grated
2 slices whole wheat bread
olive oil

In a medium skillet, cook the apple slices in butter over medium heat for about 3-4 minutes (until tender), turning once. Transfer to paper towels to drain.

Add a little olive oil to the skillet and add one slice of bread.

Sprinkle the grated swiss and cheddar on top of the bread. Lay cooked apple slices on top.

Spread fig jam on the remaining slice of bread and lay on top (jam side down) of the

Cook sandwich, turning once, until golden brown on both sides.

Dad, Vegetables

Zucchini (Vegetarian) Meatballs

3 medium zucchini
2 cloves garlic, minced
2 teaspoons dried basil
1 egg, lightly beaten
1 cup Panko Japanese-style plain (unseasoned) breadcrumbs
1/2 cup freshly grated Parmesan, divided
salt, pepper
2 tablespoons extra-virgin olive oil
1 jar marinara sauce

  1. Grate the zucchini on a medium grater. Line a medium bowl with a kitchen towel. Add the grated zucchini. Season with salt to taste and toss with your hands. Pull up the sides of the towel and squeeze the zucchini until the excess moisture is removed.
  2. Transfer the dried zucchini to a clean bowl. Add the garlic, basil, egg, panko bread crumbs, and 1/4 cup Parmesan. Season to taste with salt and pepper.
  3. Form the zucchini mixture into small balls. You should end up with about a dozen.
  4. Heat the olive oil in a large skillet over medium heat. Add the meatballs and fry on all sides until golden brown, about 8-10 minutes.
  5. Drain the meatballs on a plate lined with paper towels. Wipe the skillet clean, and pour in marinara sauce. Turn the heat to medium and add the zucchini meatballs back to pan. Let simmer in sauce for about 3-5 more minutes, or until the sauce is warmed through. Serve with more grated Parmesan.
Dad, Eggs and Pasta and Legumes, Mom

Sticky Rice

2 cups of sticky rice (also called sweet rice or glutinous rice)
3-1/2 cups of water
1/2 teaspoon salt

  1. Measure rice and water into a large pot. Let the rice soak for at least half an hour or as long as four hours.
  2. Add 1/2 teaspoon of salt and stir.
  3. Place the pot over high heat and bring the water to a boil.
  4. Turn the heat to medium low and cover the pot, leaving the lid slightly off on one side to vent. Cook for 10 minutes. DO NOT stir the rice while cooking!
Beef, Slow Cooker or Instant Pot

Instant Pot Mongolian Beef

1 pounds flank steak, sliced thin across the grain* and cut in 1″x3″ strips
1 tablespoon cornstarch
1 tablespoon extra virgin olive oil
1/2 to 2/3 cup brown sugar
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 cup light (reduced sodium) soy sauce
1 teaspoons sesame oil (optional)
1 cup water
1 tablespoon rice wine (or other dry white wine)
1/2 teaspoon ground red pepper

Cornstarch Slurry:
2 tablespoons cornstarch
1/2 cup water

Garnish:
1 teaspoon sesame seeds

*You can substitute chuck steak, as long as it is sliced very thin.

Instructions

  1. Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function (medium-high heat). Wait for the Instant Pot indicator to read HOT.
  2. Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
  3. Add the olive oil to the hot Instant Pot. Once the oil is hot, brown the beef in batches. (If you add too much at once, it won’t brown well.)  Sauté each batch for 2-3 minutes, stirring a few times. Remove and set aside browned beef. Add another batch until all is browned.
  4. Deglaze the pot: add 1/2 cup water and let it get very hot. Using a wooden spoon, scrape the bottom of the pot until the sticky beef residue is gone. Discard the liquid and rinse the Instant Pot.
  5. Add back all the beef and mix in the rest of the ingredients to the pot: garlic, ginger, soy sauce, brown sugar, water, rice wine, sesame oil, and red pepper.
  6. Stir well until all the ingredients are combined and coated in sauce.
  7. Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure after the 10 mins NPR. Open the lid.
  8. Make the cornstarch slurry: in a small bowl, mix cornstarch with water until fully combined. With the Instant Pot on the Sauté function, add the slurry to the pot.  Stir to combine and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens.
  9. Garnish with sesame seeds.

Total prep and cooking time is about 30 minutes. Good with sticky rice.

Elaine Walker, Vegetables

Cinnamon Creamed Corn for Grandma

1/2 cup butter
1/4 cup sugar
1/4 cup flour
2/3 cup evaporated milk
2 (15 ounce) cans whole kernel corn, drained (do not use frozen corn)

Topping:
2 tablespoons sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Lightly grease a 1-1/2 quart casserole dish.

In a large saucepan, heat butter and 1/2 cup sugar until butter is melted. Mix in flour, then remove from heat. Whisk in evaporated milk, then mix in corn. Pour into prepared casserole dish.

Bake in preheated oven for an hour and 20 minutes minutes, until a knife inserted in center comes out almost clean.

Mix together topping (2 T sugar and 1/2 t. cinnamon) and sprinkle some (or all) over top.

Beef, Elaine Walker

Slow Cooker Stuffed Cabbage

1 large head of cabbage
1/3 c. rice, uncooked
2 (8-ounce) cans of tomato sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 lb. lean ground beef
1 egg, beaten
1/4 cup chopped onion
1 garlic clove, crushed
1 teaspoon salt
1/4 teaspoon pepper

Cook the rice (Bring 2/3 cup water to a boil. Add rice, reduce heat to low and simmer for 20 minutes. Do not overcook.)

In a large, wide saucepan, bring lightly salted water to a boil. Add the cabbage and cook for about 4 minutes or until softened; drain. Run cold water over cabbage to cool slightly, drain again. Pull off 8 to 12 large leaves for rolls. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside. Chop some of the remaining leaves and line the bottom of a slow cooker. Refrigerate the rest of the cabbage for another meal.

In a medium bowl, mix together the tomato sauce, brown sugar, lemon juice and Worcestershire sauce.

In separate bowl, add 1/3 cup of the tomato sauce mixture. Stir in the cooked rice, egg, onion, garlic, uncooked beef, salt and pepper and mix well.

Roll 2 to 3 tablespoons of the beef mixture in a cabbage leaf; secure with toothpicks. Repeat until all the beef mixture has been wrapped.

Add the stuffed cabbage to the slow cooker. Cover with the tomato sauce mixture.

Cook on low for 6 to 8 hours.

(Optional – serve with plain boiled white potatoes.)

Dad, Dawn Butler, Eggs and Pasta and Legumes

Cauliflower Macaroni & Cheese

1 pound pasta (macaroni, ziti or fusilli)
1 tablespoon extra-virgin olive oil
1 large head cauliflower
1 cup chicken stock
3 tablespoons butter
4 cloves garlic, finely chopped
3 tablespoons flour
3 cups whole milk
salt, pepper
pinch of nutmeg, grated
pinch of sage, ground
2 tablespoons Dijon mustard
1 cup sharp white Cheddar cheese
1 cup Gruyere cheese
1 cup shredded Parmigiano cheese
1/3 cup bread crumbs

  • Preheat the oven to 400 degrees F.
  • Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
  • In a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat.
  • Cut the cauliflower into florets.  Add them to the pot along with the chicken stock. Cover and steam for 10 minutes or until tender.  Remove cauliflower from pot and set aside. Discard broth from pot.
  • Over medium heat in the same pot, melt the butter, then add garlic. Saute for 3 to 4 minutes. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage.
  • When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
  • Drain the pasta, add in the cauliflower, stir in the cheese sauce,
    and transfer to 13 x 9 inch baking dish.
  • Cover with foil and bake for 40 minutes (on a baking sheet to catch the bubble-over).
  • Remove the foil, top with bread crumbs and remaining cheese and bake for an additional 15 minutes.
Dad, Elaine Walker, Mom, Salads

Waldorf Salad

3 tablespoons mayonnaise
3 tablespoons vanilla yogurt
1 tablespoon lemon juice
2 sweet apples, cored and chopped
1 cup seedless grapes, sliced in half
1 cup celery, diced
1 cup chopped walnuts
lettuce (optional)

In a medium sized bowl, whisk together the mayonnaise, yogurt and lemon juice. Stir in the apple, celery, grapes, and walnuts.

If desired, serve on a bed of fresh lettuce.

Dad, Dawn Butler, Mom, Vegetables

Lighthouse Inn Potatoes

2 ounces Parmesan cheese, grated on a rasp-style grater (to make 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted
6 tablespoons unsalted butter, not melted but cut into 6 pieces
2 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream (or heavy cream but do not use half-and-half)
⅛ teaspoon baking soda
salt
pepper

  1. Adjust oven rack to middle position and heat oven to 375 degrees.
  2. Combine Parmesan, panko, melted butter, and 1/4 teaspoon salt in bowl; set aside.
  3. Bring potatoes, 2 ½ cups cream, baking soda, 2 teaspoons salt, and 1 teaspoon pepper to boil in large saucepan over medium-high heat. Reduce heat to low and cook at bare simmer, stirring often, until paring knife slides easily into potatoes without them crumbling, 20 to 25 minutes.
  4. Turn off heat. Stir remaining 1/2 cup cream and remaining 6 tablespoons butter into potato mixture until butter has melted, about 1 minute.
  5. Transfer potato mixture to 13 by 9-inch baking dish. Sprinkle Parmesan-panko mixture over top. Bake, uncovered, until bubbling around edges and surface is golden brown, 15 to 20 minutes.

Let cool for 15 minutes before serving.

Elaine Walker, Soup

Rocket Soup (Shorbat Jarjir)


2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1 medium russet potato, chopped
4 cups low-sodium chicken or vegetable stock
7 ounces arugula
5 1/4 ounces fresh spinach
1/2 cup cilantro sprigs (optional)
Greek yogurt (optional)

Heat light olive oil in a large saucepan over medium. Add garlic and cook, stirring often, about 5 minutes. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.

Add spinach, cilantro, and arugula to pan. Bring to a simmer over medium, and cook 10 minutes. Remove from heat. Using an immersion blender, process until smooth.

Spoon a tablespoonful of Greek yogurt onto the top of each serving of soup.