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Sunday, June 18, 2017

Mustard Glazed Salmon

This is one of those almost no-recipe recipes that the New York Times Cooking email sends out to my inbox each day. And one day I decided it looked interesting and possibly delicious. And it was!

The North Coast is blessed with salmon year round, so I am always looking for new ways to cook it. This one is a winner: quick, easy, delicious!

Mustard Glazed Salmon
(serves 2)

1/2 cup Dijjon mustard
1-2 teaspoons brown sugar to taste,
1-2 teaspoons coarse country mustard (optional)
2/3 lb salmon
salt
lemon for serving

Preheat oven to 400 degrees. Mix together mustard(s), brown sugar and salt salmon. Spread mustard mixture on salmon and roast for 15 minutes or so until salmon is cooked through, stick a sharp knife in the center and see if it is cooked through, slightly paler than when it is raw. Serve with lemon wedges.

Hugs!

Sunday, June 11, 2017

Portabellos Stuffed with Herbs and Feta

The above picture may not look super enticing (we will conveniently forget what my husband said upon first beholding the above pictured mushroom) but then he tasted it...Yes, we have a winner!

Most stuffed mushrooms are heavy on the breadcrumbs to hold everything together. This one uses my new favorite secret ingredient, cottage cheese. Yup, the lowly cottage cheese is a great binder, when whizzed in a food processor for a minute or two. It imparts a super creamy texture and blends well with feta and the bits of cooked mushroom. Add in flavor enhancers like caramelized onion, parsley, basil and Asiago cheese, and really, how can you not win!

These could be baby bella, AKA cremini's, but portabella are just easier, less to stuff. Definitely include something to mop up the extra sauciness of the stuffing. Pictured here is a cauliflower gratin. Either way, do not plan on leftovers.

Sunday, June 4, 2017

Vanilla Cupcakes with Chocolate Buttercream Frosting - Vegan, GF, Yum!

Lucky me, my hubby brings home all sorts of interesting ingredients that are left as samples at the co-op grocery store where he works. Coconut flour was one, and it was a puzzle for a long time, until I realized I could make cupcakes with it for many many school kids...

Not only would it be gluten free but vegan as well, and supposedly amazingly delicious. I was intrigued!

Now most people do not have those kinds of dietary restrictions, but a few of the kids that I am a lunch lady for do have those dietary limits, so instead of making separate things for them, I just go with GF and vegan for all (and make sure it's good enough that no one's the wiser!)

These cupcakes did not disappoint! Power Hungry wasn't kidding when she said these were winners!

And to top it all off, there was butter (vegan) cream chocolate frosting, which everyone was fighting over to lick the bowl!

Sunday, May 28, 2017

Swedish Tempeh Balls with Cream Gravy

Meatballs, made of meat, Right? Eaten with red sauce, Right?

How about made with tempeh and served with a creamy gravy?

Whhhhaaattttt????

Yes! I'm telling you, they are a revelation!

Swedish meatballs have floated in my blogosphere before but never quite took hold until finally I broke down and looked at this recipe. So intriguing, so we had them for dinner.

Hubby loved them. I loved them. Kids will DEFINITELY love them.

A revelation indeed!

Do not be daunted by what appears to be a long recipe; it's just a matter of multi-tasking, and really won't take more than 20 minutes of prep plus 20 minutes baking time. It is sooooo worth it!

Sunday, May 21, 2017

Asparagus Fries

It's asparagus season! In our house, we can't get enough of these delectable spears, but sometimes we get tired of just steamed or grilled asparagus, so why not gild that lily and bread them! With cheese no less!

Really, need I say more?

Asparagus Fries (inspired by Closet Cooking)

1 bunch large stalked asparagus
1 cup asiago, grated fine (or parmesan)
1 egg
1/2 cup cornmeal or bread crumbs
salt
pepper

Preheat the oven to 400 degrees. Snap off the ends of the asparagus and discard. Beat egg in bowl large enough to hold an asparagus spear. Mix cheese, cornmeal or breadcrumbs, salt and pepper in another shallow bowl. Roll the asparagus in the egg and then bread with the cheese mixture. Set on a baking sheet and repeat until all asparagus are breaded. Bake for 12-15 minutes until crisp, browned and tender. Eat with your favorite dipping sauce!

Hugs!





Sunday, April 30, 2017

Faux Pepperoni for Pizza

For most of my teenage life pepperoni and black olives were the only things allowed on my pizza slices. Day after day after day where I worked at Mazzatta's Italian Restaurant.

In the past 20 plus years as a pescatarian I have indulged in pepperoni pizza on rare occasions, but not often because I prefer my meat to be "happy" and generally pepperoni in pizza joints doesn't fit that description.

But since working as a lunch lady making vegetarian meals only in a groovy, alternative charter school where I hear the plaintive longing for pepperoni on the pizza, an investigation of alternative forms seemed in order.

And then I found THE recipe on the Minimalist Baker.

Can I just say easy, delicious and quick!

If you have kids, big or small, with a vegetarian diet who are craving pepperoni this is the ticket. Don't be put off by the list of ingredients, you probably have all them in the pantry, and this just needs a few whizzes in the food processor and a quick bake and Voila! Magic!