APPLE-SWEET POTATO HASH: Don’t Wait For Dessert To Enjoy Apples!

apple yam hash textApple season is upon us. While there are a plethora of pie, tart, and bread recipes made from these red beauties, I decided to try something a little different:  APPLE-SWEET POTATO HASH. The combination of apples, sweet potatoes, and onions works surprisingly well.

Besides being tasty, it’s extremely easy and fast to make. Just chop and fry!

Note:  Choose an apple variety that’s crisp and tangy such as Gala, Fuji, or Honey Crisp.

APPLE-SWEET POTATO HASH – makes about 4 cups

  • 1/2 T vegetable oil
  • 1 large onion, sliced
  • 1 large sweet potato, unpeeled and cubed into 1/2″ pieces
  • 2 apples (I use Gala), unpeeled and cubed into 1/2″ pieces
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp dried dill
  • 1 tsp lemon juice

In a 12″ nonstick skillet (you can probably use cast iron, although I haven’t tried that since my cast iron skillet is only 10″), heat oil over medium/high. Add in onions and sweet potato. Sauté 3 minutes, uncovered, stirring now and then. apple yam hash2Cover, decrease heat to low, and cook for 8 minutes. Check to see if sweet potato is easily pierced by a sharp knife. If not, cover and let cook a little longer.apple yam hash3 When cooked, add in apples, cinnamon, salt, and dill. apple yam hash4Increase heat to medium/high and sauté until browned, stirring now and then. Add in lemon juice. apple yam hash5Adjust seasoning, if needed.

 

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GRANDMA PIZZA – La Nonna Lo Adora!

grandma pizza text

It’s amazing how many types of pizzas there are. While the dough is basically the same for all, how they’re baked makes the difference.

A Grandma Pizza is square or rectangular, and baked on an oiled rimmed cookie sheet.  This produces a light, crunchy crust.  It’s a very wet dough so there’s no need to roll it out – you just spread it with your fingers.

Note: It’s easiest to use a food processor, but you can get a nice workout mixing the dough by hand in a bowl.

GRANDMA PIZZA

  • 2 T + 1 T olive oil, divided
  • 7¾ oz (1½ cups) bread flour
  • 2 tsp dry yeast
  • 1 tsp sugar
  • 3/4 tsp salt
  • 3/4 cup water
  • 1 cup marinara sauce
  • 8 oz mozzarella cheese, shredded
  • 1/4 cup hard cheese such as Parmesan or Pecorino-Romano
  • about 1/4 cup fresh basil, chopped
  • any other topping you may like

Pour 2 T olive oil into the center of a 10″ X 15″ rimmed baking sheet (also called a jelly-roll pan). grandma pizza4Into the workbowl of your food processor (or a large mixing bowl if you’re going to do this by hand), put the flour, 1 T olive oil, yeast, sugar, and salt. Turn the machine on and slowly pour in the water through the pour tube. Once all the water is poured, let the machine run another 30 seconds or so. This is a very sticky, loose dough.grandma pizza10 Empty the dough onto the olive oil in the jelly-roll pan. Dip you finger tips into the oil so the dough won’t stick to them, and flip the dough so it’s now completely covered in oil. grandma pizza6Cover either with plastic film or a large pan (I use a rectangular roasting pan – it fits perfectly.) DON’T use a tea towel – it will just stick to the dough. (Been there, done that!) Let rise about 45 minutes.

Preheat oven to 500º Fahrenheit. 

Gently nudge dough to cover the entire bottom of pan. grandma pizza1Sprinkle on mozzarella, then drizzle on the marinara, followed by any other topping, and finally sprinkle on the Parmesan. grandma pizza2Bake at 500º F in the lower third of oven for 13-15 minutes. Sprinkle on fresh basil. grandma pizza3

Remove pizza to a wire rack and let set about 5 minutes before slicing.

 

 

CAULIFLOWER PASTA BAKE: A Make-Ahead Casserole…or Not!

cauliflower pasta casserole text

Cauliflower seems to be very popular now. So as a gal who likes to keep up with the trends, I decided to post a cauliflower casserole I’ve been making for years. Like most casseroles, this one can be prepared ahead of time and baked before dinner-time.

Note:  I included the recipe for the optional crumb topping. To be honest, I prefer no topping, but my husband loves it. If you find yourself in this dilemma, a compromise can be reached by serving the topping in a bowl and letting crumb-lovers sprinkle it on their own servings.

CAULIFLOWER PASTA BAKE

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk (any kind – I use nonfat)
  • 1 T Dijon mustard
  • pinch of nutmeg
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 T vegetable oil
  • 2 cups onions, chopped
  • 2 cloves garlic, pressed
  • 1/2 cup fresh basil, chopped (or 2 tsp dried – but fresh is best!)
  • 1/2 head of cauliflower, cut into bite-sized pieces
  • 3 cups chopped Roma or cherry tomatoes
  • 2 T lemon juice
  • 1/2 lb pasta (I prefer mini-penne, but it’s hard to fine, so I often use small elbows)
  • 5 oz Mozzarella cheese, shredded
  • 1/2 cup (1 1/2 oz) Parmesan cheese, grated
  • optional: seasoned bread crumbs (recipe follows)

Preheat oven to 375º Fahrenheit.

In a small saucepan over low heat, melt butter. Turn off heat and add flour, making a smooth paste. (Make sure you smash out any lumps – this is your only chance to do so.) Pour in milk, turn on heat to medium, and stir until sauce thickens – about 5 minutes. Stir in Dijon, nutmeg, salt, and black pepper. Remove from heat, cover, and set aside. cauliflower pasta casserole5In a 12″ skillet over medium/high, heat oil. Add onions and sauté until translucent, but not browned – about 5 minutes. Turn off heat and add in garlic and basil, stirring to bloom by using residual heat from the hot skillet.cauliflower pasta casserole4 Turn heat to medium/high and add in cauliflower. Sauté for 5 minutes. cauliflower pasta casserole2Add in the tomatoes and continue to cook until cauliflower is tender – about 10 minutes. cauliflower pasta casserole1In a saucepot, bring 2 quarts of water to a boil. Add in 1 T salt and the pasta. Cook until slightly under-done. Drain. cauliflower pasta casserole10In the now-empty saucepot, combine the white sauce, cauliflower mixture, pasta, and lemon juice. cauliflower pasta casserole8Pour half into a casserole dish. Sprinkle on half of Mozzarella and half of Parmesan. cauliflower pasta casserole9Cover with the remaining pasta mixture and top with the remaining cheeses. cauliflower pasta casserole7Cover and bake at 375º Fahrenheit for 30 minutes. Remove lid and cook 10 minutes longer, if covering with crumb topping. Evenly sprinkle topping over top. Return to oven, uncovered, and bake another 5 minutes. cauliflower pasta casserole12If not covering with topping, bake uncovered for 15 minutes.cauliflower pasta casserole13Let set 15 minutes before serving – it’s super hot! Pass around Seasoned Breadcrumbs, if desired.

SEASONED BREADCRUMBS – makes 1/2 cup

  • 1/2 cup panko crumbs
  • 1½ T olive oil
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • 3 T Parmesan cheese, grated

In a small skillet combine the panko, olive oil, oregano, basil, onion powder, garlic powder and salt. Stirring constantly, sauté mixture over medium until crumbs are browned. (You can crank up the heat to medium/high, but keep an eye on it.) cauliflower pasta casserole6Remove from heat and pour into a bowl. Stir in Parmesan when crumbs are cooled.cauliflower pasta casserole14

“HAM” & CHEESE LOAF – Vegetarian Version Of A Fan Favorite!

ham loaf textSome people become vegetarians because they don’t like meat and/or it upsets their body. Not me. I grew up eating some sort of animal everyday – sometimes three times a day and loved it. So when I decided, for humanitarian reasons, to become a vegetarian, it was quite an adjustment.

I found that the key to not falling off the vegetarian wagon is to eat really good food. This is why I started my blog – to help others find delicious alternatives. Vegetarians don’t have to subsist on rice & beans and salads alone.

I’ve been a vegetarian so long now that I rarely miss meat, but when I do, I have my go-to fake meats. There are lots of them out there – some fabulous…and some not.

Which brings me to my “HAM” & CHEESE LOAF. The original recipe used real ham. I’ve found several good fake ham products out there that I substitute for the real thing. Now, let’s be honest – if I were to merely eat the “ham” (quotation marks denote imitation) on it’s own, it wouldn’t be worth the bother. But when I add it to casseroles or, in this case, the sandwich, it serves to give the illusion of ham (without the quotation marks).

Note:  For those of you opposed to imitation meats, just leave it out – it’s still a good sandwich.

“HAM” & CHEESE LOAF

  • 1 cup water
  • 2¼ tsp yeast
  • 2 T butter, soft
  • 1 cup (4-3/8 oz) rye flour
  • 2 T sugar
  • 1/2 tsp salt
  • 1 tsp caraway seeds
  • 1/4 cup Dijon mustard
  • about 2 cups all-purpose flour
  • 8 oz fake ham, cut into 3/8″ – 1/2″ pieces
  • 4 oz cheese, cubed – I prefer medium cheddar
  • 1/2 cup dill pickles, cut into 1/4″ pieces
  • egg wash (1 egg beaten with 1 T water)

Heat the water to 100º – 104º Fahrenheit. Stir in the yeast and let proof about 5 minutes. ham loaf1Put the rye flour, sugar, salt, caraway seeds, mustard, and 1 cup of the AP flour into the workbowl of a food processor. ham loaf2When the yeast is proofed, turn on the machine and slowly pour in the yeast water. ham loaf4When it’s mixed, add in remaining flour a little at a time, until dough starts to pull away from the sides. You may or may not need all of the remaining cup of flour. ham loaf14Empty dough into greased bowl, flipping dough ball so entire ball is greased. Cover with tea towel or plate and let rise 1 hour.

Place dough on floured parchment paper that lays on top of a tea towel (so the parchment doesn’t slide). Roll dough out into a rectangle, about 14″ wide X 7″ tall (it doesn’t need to be exact).ham loaf6Spread on the “ham”, cheese, then pickles down the center of the dough. Make 1½” cuts along both sides – cut the same number for both sides.ham loaf7Fold in one end, then grab the first dough tabs and twist them together, pinching to make sure they stay. ham loaf9Keep doing this for all the tabs.ham loaf10 Slide the parchment onto a large, rimless cookie sheet. Cover loaf with the tea towel and let rise 30 minutes. At this time, preheat oven to 375º F. 

When dough has risen the 30 minutes, brush with egg wash and bake at 375º F for about 25 minutes, until golden brown. ham loaf12Remove to rack and let set about 15 minutes before serving.

 

Cream-Free CAULIFLOWER GRATIN – Rich & Luscious!

cauliflower gratin textAs so often happens, I got the idea for CAULIFLOWER GRATIN from America’s Test Kitchen. Rather than using cream or milk for the sauce, they pureed some of the cauliflower with water to get the liquid. Brilliant!

However, I felt the overall flavor to be lacking. Cauliflower is a very bland vegetable and needs flavor to come from elsewhere. So I exchanged Pecorino-Romano (which has more of a bite) for the Parmesan ATK used, and added a little Gorgonzola, for good measure. Also, I bumped up the cayenne and added in a couple of scallions. Finally, since my husband complained there wasn’t enough topping, I doubled the panko (but not the butter). Perfect!

Note: If you’re not familiar with panko, they’re puffed bread crumbs.  You can find them                        in the bread crumb section or the Asian section of the market.

CAULIFLOWER GRATIN

  • 2 heads cauliflower (about 4 lbs total)
  • 3 cups + 2 tsp water, divided
  • 6 T + 2 T butter, divided
  • 1 cup panko
  • 2 scallions, sliced thinly – white and green part
  • 2½ oz Gorgonzola cheese
  • 1 cup + 1/2 cup (1½ + 3 oz) Pecorino-Romano cheese, grated, divided
  • 2 tsp salt
  • 1/2 tsp white pepper (or black pepper)
  • 1/2 tsp dry mustard
  • 1/8 tsp nutmeg
  • 1/4 tsp cayenne
  • 1 tsp cornstarch
  • 1/4 cup chopped parsley

Preheat oven to 400º Fahrenheit. 

Remove and discard all green leaves from cauliflowers. Place heads upside down and, with a sharp knife, cut out cores. cauliflower gratin3Slice off and discard the discolored end of core. Then slice remainder into 1/8″ thick slices. cauliflower gratin2Place cauliflower right side up and slice into 3/4″ slabs. Remove florets from stalks. Cut the stalks into 1/8″ slices and place them with the core pieces. (The stalk and core pieces will become the basis for the sauce.)cauliflower gratin1Into a Dutch oven, place 3 cups of water, 6 T butter (cut into pieces so it melts faster), all the sliced stalks and core pieces, and 2 cups of the florets.  Bring to a boil.cauliflower gratin8Place the remaining florets on a large steamer basket. (It’s a bit of a balancing act!)cauliflower gratin9 When water/core slices comes to a boil, carefully place steamer basket in Dutch oven.   (You may need to remove some of the florets before placing the basket in the Dutch oven – they tend to roll – then replace them once the basket is set in place.) You’re going to steam the florets and boil the core/stalks at the same time.cauliflower gratin7Cover and let cook until florets are easily pierced with a sharp knife (about 15 minutes). Don’t undercook the cauliflower in the hopes it will continue to cook in the oven – it won’t.

While cauliflower is cooking, melt 2 T butter in a skillet. Add in the panko, and brown over medium heat, stirring constantly. Don’t walk away – the panko will brown in 1-2 minutes. Remove skillet from heat and let cool.cauliflower gratin4 When florets are tender, remove steamer basket from Dutch oven and pour cooked florets into a large bowl. Add in the scallions.cauliflower gratin5 Check to see if the stalks in the water are tender (mine always are). If not, cover and continue to cook until they are tender. Remove lid and let cool about 10 minutes.

Into a blender place the Gorgonzola, 1/2 cup (1½ oz) Pecorino-Romano, salt, pepper, mustard, nutmeg, and cayenne. Pour in the cooking water & core slices. (If you have a small blender, you may need to do this 2 batches.) Blend 1 minute, until creamy.

In a small bowl, mix the cornstarch and 1 tsp water together. (This will help thicken the sauce a little.)cauliflower gratin14 Pour this into the blender, then blend another minute. Pour sauce into the bowl with the florets and gently mix (you don’t want to break the florets).cauliflower gratin13 Empty mixture into a 9″ x 13″ casserole dish.cauliflower gratin12 Into the cooled panko stir remaining Parmesan (1 cup) and chopped parsley. cauliflower gratin6Sprinkle evenly on top of cauliflower. cauliflower gratin11Bake, uncovered, at 400º F for 15 minutes. Remove from oven and let set 20-25 minutes before serving.

PEA & CORN SALAD – A Refreshing Summer Salad!

pea & corn salad textWhen the weather is hot and you don’t feel like cooking a vegetable, try this non-cook vegetable salad. BONUS:  it’s fat free!

Add or subtract ingredients as you please. I’m still not sure about the dried cranberries – my husband and I both liked them, but the salad is very good without them.

NOTE:  This salad needs to chill at least 2 hours, so plan ahead.

PEA & CORN SALAD – makes 8 cups

  • 16 oz package frozen petite peas, thawed
  • 16 oz package frozen white corn, thawed
  • 1 cup jicama, chopped into bite-sized pieces
  • 2/3 cup (about 2 stalks) celery, chopped into bite-sized pieces
  • 1/2 cup scallions, thinly sliced (white & green parts)
  • 1 red or orange bell pepper, cut into bite-sized pieces
  • 1  8-oz can pineapple rings in pineapple juice, drained and cut into 1/4″ pieces
  • 1/2 cup dried cranberries
  • 1/2 cup seasoned rice vinegar
  • 2 T dark brown sugar
  • 2 T fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 2 T mint, chopped

In a large bowl, combine peas, corn, jicama, celery, scallions, bell pepper, pineapple, and cranberries.pea & corn salad4 In a small bowl, stir together the vinegar, brown sugar, parsley, salt, and pepper.pea & corn salad3 Pour on veggies and blend. pea & corn salad2Refrigerate at least 2 hours. Stir in mint and serve.

FAT-FREE BLUEBERRY MUFFINS – Easy As Pie…or Muffins!

blueberry muffin nonfat text2Being the loving husband his is, my friend, George, was whipping up a batch of fat-free blueberry muffins for his wife, Kathy, while we were visiting. I was curious about his recipe and what was used instead of the fat.

Turns out he uses a boxed mix. Sigh!!!  Besides being costly, boxed mixes contain 12-letter ingredients that can only be pronounced by a chemist. I knew I could do better! All I had to do was come up with an easy, tasty, and fat-free muffin. Piece of cake….or muffin!

After several batches, I had a winner. I’m not going to lie and tell you this Fat-Free Blueberry Muffin is the same a the full-fat kind. It’s not. It has a spongy texture – which isn’t a bad thing…just different than the crumbly texture of regular muffins. But if you’re watching your cholesterol and calories, this works great.

NOTE:  The calorie count per muffin is between 125 – 140, depending on how much sugar you sprinkle on top.

ADDITIONAL NOTE:  When I’m making something that only calls for an egg yolk (custards, cookies, etc), I always freeze the unused egg whites.  This is a perfect recipe to use them up. Conversely, I believe you can freeze unused egg yolks, but I’ve never actually tried it.

FAT-FREE BLUEBERRY MUFFINS – makes 12 muffins

  • 2 cups (9 oz) all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 4 egg whites
  • 1¼ nonfat milk
  • 1 T lemon zest, packed into spoon
  • 1/2 cup + 1/4 cup sugar, divided
  • 1 tsp vanilla
  • 1 cup small blueberries (I use frozen)

Preheat oven to 400º Fahrenheit.

Grease well a 12-cup muffin tin with vegetable oil.

In medium bowl combine flour, baking soda, baking powder, salt, and cinnamon. blueberry muffin nonfat5In a larger bowl combine whites, milk, zest, 1/2 cup sugar, and vanilla.  Beat with an electric mixer on low, a hand-crank egg beater, or whisk until bubbles form on top – it takes about 30 seconds. blueberry muffin nonfat3Pour the dry ingredients into the wet and gently combine, until most of the flour is incorporated. Don’t overmix or you’ll get tough muffins. blueberry muffin nonfat6Add in the blueberries and fold in, just to combine. (Frozen blueberries – which I use – tend to bleed.)blueberry muffin nonfat7 Pour the batter into the prepared muffin tin, dividing batter equally. (An ice cream scooper is perfect for this.) Sprinkle about 1 tsp of sugar onto each. blueberry muffin nonfat9Bake in preheated 400º F oven for about 16 minutes, rotating them halfway through to cook evenly. They should be firm with slightly browned edges.blueberry muffin nonfat8 Remove from oven and let set in tin about 2 minutes. To remove, run a rounded knife around sides, then start pushing in around the bottom with the knife to help release the muffin. blueberry muffin nonfat4 Set muffins on a wire rack to cool a bit before eating.