Post by nybirder on Sept 30, 2016 10:30:32 GMT -5
Cooking for Two
2012 July Recipes
1. Italian Style Quesadillas
2. No-Bake Macaroni and Cheese
3. Lebanese Style Stuffed Summer Squash
4. Noah's Squash
5. Fiery Zucchini Fries
6. Rigatoni with Zucchini
7. Italian Style Zucchini
8. Italian Sausage Meatballs
9. Spiced Zucchini Bread (cake)
10. Summer Fruit Tarts
11. Lemon Blueberry Cheesecake
12. Pretzel Crusted Chicken
13. Santa Fe Chicken Pita for Two
14. Hash Browns Plus
15. Fake Rotisserie Chicken
16. Grammy's Brown Bread
Italian Style Quesadillas
By: Dan Eaton / NYBirder
Serves: 2
2 (10-inch) flour tortillas
3/4 - 1 cup grated mozzarella cheese
Approx. 1 cup well drained, thinly sliced artichoke hearts
Approx. 1/2 cup well drained, diced roasted red peppers
Approx. 1/3 – 1/2 cup thinly sliced pepperoncini peppers (see hint)
Olive oil as needed for lightly brushing tortillas to cook
Warm marinara sauce as needed for dipping
Hint: Substitute sliced pepperoni for the pepperoncini peppers.
Assemble two quesadillas by sprinkling a layer of grated mozzarella cheese over half of each fresh flour tortilla. Top that with some thinly sliced, well drained canned artichoke hearts, some thinly sliced well drained pepperoncini peppers, sprinkle on some diced roasted red peppers, a little more grated cheese and then fold each tortilla over and firmly press it down.
Add a tsp. of olive oil to a large, heavy bottomed nonstick pan and brush that around. Then carefully add the quesadillas and brush a little more olive oil over the top of each one.
Use a spatula to press those down a little bit and stay with them, and then carefully flip them over when the first side is a nice golden brown.
You might have to turn the heat down a little bit after flipping them over and, once the second side is a nice golden brown, you can flip them back over again to let them heat all the way through and make sure the cheese has completely melted.
Then slice them into wedges and serve them up with warm marinara sauce on the side.
Re: Italian Style Quesadillas
Beema
We do like this type of thing: it's been a while since I have made quesadillas, so thanks for reminding me. I have a little hint for these and for omelets, too. Instead of using a spatula I use a painters tool - it's a long piece of aluminum with a handle attached, designed to give the painter a straight edge - being wider than most spatulas, I found that the ingredients didn't fall out from the middle of the fold as they almost always did when I used a standard spatula.
No-Bake Macaroni and Cheese
NYBirder
This is on my list to try. Making the bechamel sauce is an interesting technique since it skips making a roux first with butter--which really isn't needed since the cheeses add richness. I think I will add tender-crisp cooked fresh broccoli instead of the frozen. This is easy to cut down for one serving.
No-Bake Macaroni and Cheese
Source: Eating Well Serves Two by Jim Romanoff and The Test Kitchen of Eating Well Magazine
2 servings
"Not only is this ultra-creamy version of mac and cheese nearly as fast as the boxed variety, but you will be able to pronounce every ingredient. If you’re not a broccoli fan, substitute any frozen vegetable that you or your dining mate desire."
4 ounces whole-wheat elbow noodles (1 cup)
1 cup frozen chopped broccoli
1 cup low-fat milk, divided use
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup shredded extra-sharp Cheddar cheese
2 tablespoons shredded Parmesan cheese
1/2 teaspoon Dijon mustard
Bring a large saucepan of water to a boil; cook noodles for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
Meanwhile, heat 3/4 cup milk in another large saucepan over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk. Return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheeses are melted.
Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low, until heated through, about 1 minute.
Makes 2 servings (1 1/2 cups each)
Per Serving: 451 calories; 15 g fat (9 g sat, 1 g mono); 44 mg cholesterol; 58 g carbohydrate; 24 g protein; 7 g fiber; 660 mg sodium; 251 mg potassium.
Lebanese-Style Stuffed Summer Squash
NYBirder
Here's a little different way to use up some of your zucchini when the crop comes in strong. We have a sizable population of Lebanese/Syrian Americans in our region so it is normal to be able to buy fresh cousa squash in the summer but it's probably not that easy to find in some places. Luckily, zucchini or even yellow summer squash will work with this recipe. And if you have mint taking over your garden like I am, it's no trouble to grab a handful. In the winter, you could substitute drained canned diced tomatoes. I would guess sumac pepper would also be difficult to find. Dried sumac is a common middle-eastern seasoning that tastes lemony without the tartness. I think lemon pepper would work instead.
Lebanese-Style Stuffed Summer Squash
Adapted from: cucinapanzano.blogspot.com
“Cousa is one of my favorite squashes of summer. It's a Lebanese zucchini that's traditionally stuffed with seasoned meat and rice. You can easily use the same preparation guideline for any summer squash, but it's even better with the real deal-- a gorgeous squash, light green in color with a slight nutty flavor to it and a bit chubbier in shape than typically zucchini. Try some in your garden . . . they are prolific growers! You can use it in any squash dish you like to prepare.”
Stuffed Cousa
2 servings
1/2 lb. lean ground lamb or ground beef (or combine the two)
2 medium sized cousa (or zucchini or yellow squash) - pulp & seeds removed and chopped into bite sized pieces
1 clove garlic, smashed
1 shallot, minced
Olive oil to sautee
1/2 cup long grained rice, uncooked
1 1/2 fresh tomatoes, chopped fine & briefly pulsed in processor
1/2 handful of freshly chopped mint, about 1/4 cup, chopped
1/2 tsp. ground cinnamon
1/16 tsp. ground allspice
Sea salt, white pepper, sumac pepper to taste
1/3 – 1/2 cup vegetable or chicken stock
Preheat oven to 375 degrees. Halve squash lengthwise and scoop out pulp and seed with a spoon and chop into bite size pieces, then set aside. Saute in olive oil ground meat, shallots, garlic and squash pulp until squash is just tender and meat just about browned. Once cooked, add rice along with a little bit of the tomato to hold all it together and give it some texture. Add seasoning and mint and mix all together well.
Line a baking pan with the emptied cousa squash shells and begin to stuff them with the meat/rice/tomato mixture. Sprinkle a little cinnamon on top and a drizzle of more tomato sauce. Pour vegetable stock around each stuffed squash to come up to about half way up the squash in baking dish. Cover with foil and bake 30 minutes or until the rice is tender.
Re: Lebanese-Style Stuffed Summer Squash
Beema
This is very similar to a Turkish recipe, in which eggplant is used in place of the summer squash or zucchini. It all works, and this is a very tasty, filling dish. The price of lamb being what it is today, I would probably use just the ground beef, or maybe some sweet pork sausage.
Noah's Squash
NYBirder
To increase recipe, use medium-sized squash, a regular garlic clove and a medium tomato and double everything else. I think this would be good at room temperature or even cold, too.
Noah's Squash
Adapted from Mr. Food
Serves: 2
1 small zucchini, sliced
1 small summer squash, sliced
1/2 medium-sized onion, peeled and sliced
1 small tomato, quartered
1 small garlic clove, minced
1/2 tablespoon olive oil
1/8 cup green or black olives
1/8 teaspoon salt
1/16 teaspoon black pepper
In a skillet, combine all ingredients.
Cook over medium heat, stirring occasionally, for about 20 minutes or until zucchini and summer squash are tender.
Fiery Zucchini Fries
Mr. Food/ NYBirder
Makes: about 16 zucchini strips
1 medium-sized zucchini (about 6 oz.)
1/2 cup crushed nacho-flavored chips
Pinch garlic powder
Rounded 1/8 teaspoon salt or to taste
Pinch cayenne pepper
1 egg
Cooking spray
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray; set aside.
Cut each zucchini in half crosswise then cut each half lengthwise into french-fry-like strips.
Place the chips, garlic powder, salt, and cayenne in a shallow dish; mix well. In another shallow dish, whisk the eggs. Coat each zucchini strip in the egg and coat completely with the chip mixture; place on prepared baking sheet.
Spray fries with cooking spray and bake 15 minutes, or until crispy. Serve immediately.
Serve Fiery Zucchini Fries with your favorite dipping sauce.
Rigatoni with Zucchini
NYBirder
I would be tempted to add a little garlic to this, too.
Rigatoni with Zucchini
Source: Mr. Food
Serves: 2-3
1/2 pound rigatoni pasta
1 tablespoon olive oil
About 6 oz. zucchini, cut into 1/2-inch chunks
1/2 large onion, cut into 1/2-inch chunks
1/2 (10 3/4-ounce) can condensed cream of celery soup (about 2/3 cup)
1/4 cup milk
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
3 plum tomatoes, sliced
In a pot, cook rigatoni according to package directions; drain and set aside in a colander.
In same pot, heat oil over medium-high heat and saute zucchini and onion 6 to 8 minutes, or until zucchini is tender. Add soup, milk, basil, salt, and pepper; mix until well combined and heated through. Add tomatoes and rigatoni and toss until well combined.
Reduce heat to low and cook 4 to 5 minutes, or until pasta is heated through. Serve immediately.
Re: Rigatoni with Zucchini
Beema
Yes, garlic and perhaps some oregano, or Italian seasoning which has a little of a lot of good things.
Italian Sausage Meatballs
NYBirder
I haven't tried this yet but it certainly sounds good to me. You can use sweet or hot sausage in this depending on your tastes.
Italian Sausage Meatballs
Source: oneforthetable.com
Makes 8 meatballs, 2 servings
1/4 pound Italian sausages, casings removed
1/4 pound lean ground beef
1/2 cup fresh bread crumbs
1 1/2 Tablespoon dehydrated toasted onion flakes
1 1/2 tbsp. beaten whole egg or Eggbeaters
1/4 cup milk
1 1/2 Tablespoons fresh Italian herbs, chopped (such as parsley, basil, oregano) or 1 1/2 teaspoons dried Italian herbs
Spaghetti sauce, jarred or homemade
Preheat toaster oven or oven to 400 degrees.
In a mixing bowl gently combine the sausage and beef. Add the bread crumbs, onion, egg, milk and herbs. Combine using your hands, but try not to handle the meat too much. Form into 8 meatballs.
Place meatballs on a non-stick rack, set in a sheet pan (foil-lined for easier cleaning) and bake undisturbed for 20 minutes. Meanwhile simmer spaghetti sauce in a saucepan. Remove meatballs and transfer to the simmering sauce, allow meatballs to cook in the sauce for 10-20 minutes.
Serve with pasta or use in a meatball sandwich.
Re: Italian Sausage Meatballs
tastycook1
I shall be trying this as I love Italian sausages anyway. A couple of weeks ago, I bought "hamburgers" made of Italian sausage. There in the freezer at the moment waiting to be tried
Re: Italian Sausage Meatballs
NYBirder
My favorite sausage is locally made about 10 blocks from me that I've been eating for about 45 years. We can buy it loose, in patties, or in casing. Dino's has spoiled me so much that I won't even think of buying one of the national brands. You can buy a couple of different brands in our stores but Dino's beats them hands down. Three cheers for local products! Anyway, cookouts around here are often Italian sausage patties as well as hamburgers. Yum! Guess what I had for supper tonight with fried peppers and onions!
Try this sometime--a sandwich in a Kaiser or Italian roll made with a sausage patty, green peppers fried until really done (not crisp-tender), and a fried egg on top. It's served in several diners in town--I love the combination. I never saw a crisp-tender green pepper the whole time I was growing up--they are cooked down until really done, sometimes with onions, Italian street-fair style. My mother also added a small cut up tomato to hers--she claimed it thickened them. And basil, fresh if possible. Even better if you use Italian frying peppers, also known as cubanelles, because they have a more tender skin.
Spiced Zucchini Bread (cake)
Spiced Zucchini Bread (my favorite recipe for zucchini)
thegeema
3 eggs, beaten
2 C sugar
1 C vegetable oil
2 t vanilla
2 C coarsely shredded zucchini
1 C crushed pineapple, drained
3 C flour
2 t baking soda
1 t salt
1/2 t baking powder
1 1/2 t cinnamon
3/4 C chopped nuts, optional
Beat eggs lightly, add sugar, oil and vanilla, beat until creamy. Stir in zucchini and pineapple. Combine dry ingredients and nuts, add and stir until moist.
Grease and flour 2 (9x5x3 inch) loaf pans or 1 large bundt pan. Bake at 350°F for 1 hour or until toothpick (or piece of spaghetti) inserted in center comes out clean. Cool for 10 minutes. In small bowl blend glaze ingredients; spread over warm loaves.
Powdered Sugar Glaze:
3/4 C powdered sugar
3 t milk
Combine ingredients, mixing until smooth. Yield: about 3/4 cup.
Note: Sometimes I bake this in a bundt pan. May need to bake a bit longer. The icing runs down the grooves and looks festive.
1/2 RECIPE OF SPICED ZUCCHINI BREAD FOR SMALL BUNDT PAN (1/2 the size of regular bundt pan).
Haven’t tried the 1/2 recipe yet. (Waiting for zucchini to come on)
1 egg, beaten (large egg) (add a teeny tiny bit of water??)
1 C sugar
1/2 C vegetable oil
1 t vanilla
1 C coarsely shredded zucchini
1/2 C crushed pineapple, drained
1 1/2 C flour
1 t baking soda
1/2 t salt
1/4 t baking powder
3/4 t cinnamon (or a tad bit more)
3/8 C chopped nuts, optional
Beat egg lightly, add sugar, oil and vanilla, beat until creamy. Stir in zucchini and pineapple. Combine dry ingredients and nuts, add and stir until moist.
Grease and flour 1 (9x5x3 inch) loaf pan or small bundt pan. Bake at 350°F for ? (1 hour (or less) or until toothpick (or piece of spaghetti) inserted in center comes out clean for large cake – small should take a little less time). Cool for 10 minutes.
In small bowl blend glaze ingredients; spread over warm loaf or small bundt pan. .
1/2 recipe Powdered Sugar Glaze (or whole recipe if you want a generous amount of icing).
3/8 C powdered sugar and
1 ½ t milk
Combine ingredients, mixing until smooth. Yield: about 3/8 cup.
Note: The small bundt pan is the size of a 1 layer cake mix.
Summer Fruit Tarts
NYBirder
This would be a perfect candidate for baking in a toaster oven.
What do you do with the leftover pie crust scraps? Cut them into desired shapes, brush with a little water or milk, and sprinkle with cinnamon sugar. Bake until lightly browned—which can happen fast so watch them carefully. This was a treat from my childhood that I still love. Sometimes my mother would prick little circles of dough with a fork so they wouldn't puff up, crimp the edges, cool them after baking, and put jam in the center for jam tarts.
Prepared pie dough is so handy. Another trick you can do is to cut circles and drape them over the cups of an upside-down muffin tin, crimping them a little. Or you can even use custard cups. Prick with a fork all over and bake until lightly browned. When cool, you can fill them with anything you want for little individual tarts.
Summer Fruit Tarts
2 Servings
1 rolled pie crust
1 cup sliced assorted summer fruit
2 tsp. sugar, divided, plus extra for finishing
2 tsp. apricot jam
1 tsp. lemon juice, divided
Heat oven to 400 degrees. Line baking sheet with parchment paper.
Slice fruit and toss with 2 tsp. of sugar. Let fruit sit for 10 minutes.
Roll pie crust into a 12" circle. Cut 2 circles 5 1/2" wide from pie crust. Place crusts on baking sheet.
Divide fruit between circles, leaving a 1" border. Crimp border. Brush crusts with water; sprinkle each with 1/2 tsp sugar.
Bake until fruit is bubbling and crust is golden brown, 25 min. Let tarts cool 10 min. In a bowl, whisk together jam and lemon juice, brush over fruit while tarts are still warm.
Serve warm or at room temp.
Lemon Blueberry Cheesecake
tastycook1
I'm making this for us for tonight. Hope it's good - I've never made cheesecake with cottage cheese before but I thought it would be lighter than cream cheese We picked fresh blueberries yesterday and then the store we went to didn't have lemon jello so rather than go somewhere else, we decided that lime should work just as well so I guess this recipe is really "mine". It has set up nicely so later on I'll take it out of the springfrom pan and do the topping.
Lemon Blueberry Cheesecake
Prep: 30 min. + chilling
Yield: 12 Servings
30 30
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon canola oil
3 cups (24 ounces) fat-free cottage cheese
1/4 cup sugar
TOPPING:
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/4 cup water
1-1/3 cups fresh or frozen blueberries, divided
1 teaspoon lemon juice
Directions
In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill.
In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight.
For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly.
Transfer to a blender; cover and process until smooth. Refrigerate until chilled.
Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers. Yield: 12 servings.
Nutritional Facts
1 slice equals 171 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 352 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein.Diabetic Exchanges:1-1/2 starch, 1/2 fruit, 1/2 fat.
Originally published as Lemon Blueberry Cheesecake in
Light & Tasty
June/July 2001, p60
Re: ***REC*** Lemon Blueberry Cheesecake
tastycook1
This is a winner - nice and light, looks good and tastes good. Can't ask for much more than that. I couldn't get lemon jello so used a lime one instead and that worked just fine
Pretzel Crusted Chicken Tenders
Beema
This is my own last minute emergency recipe for dinner that turned out really well...
2 medium boneless, skinless chicken breasts cut into fingers, patted dry
2/3 cup mayo
1 tablespoon brown and spicy mustard
1 tablespoon ketchup
2/3 to 3/4 cup crushed pretzels
Combine the mayo, mustard and ketchup in the measuring cup. In a glass baking dish, lay out the chicken pieces, slather with the mayo mixture, then sprinkle with half of the pretzels, turn chicken and sprnkle with the rest of the pretzels. Bake at 350° for 30 minutes.
I served this with white rice which I cooked in chicken broth, instead of water, to which I added a bit of canola, and 1/2 teaspoon of Good Seasons Italian dressing mix, and a side of sliced tomatoes with a creamy Italian dressing.
Santa Fe Chicken Pita Pizzas for 2
“This recipe is quick and easy, and because you're making individual pizzas, each one can be altered to suit each person's taste.” Athena M. Russell - Florence, South Carolina
2 Servings Prep/Total Time: 20 min.
Ingredients
2 pita breads (6 inches)
1/4 cup refried black beans
1/4 cup salsa
1/2 cup cubed cooked chicken breast
1 tablespoon chopped green chilies
1 tablespoon sliced ripe olives
1/3 cup shredded Colby-Monterey Jack cheese
1/4 cup reduced-fat sour cream
1 green onion, chopped
Directions
Place pita breads on an ungreased baking sheet; spread with beans.
Top with salsa, chicken, chilies, olives and cheese.
Bake at 350° for 8-10 minutes or until cheese is melted. Serve with sour cream; sprinkle with onion. Yield: 2 servings.
Nutrition Facts: 1 pizza equals 373 calories, 10 g fat (6 g saturated fat), 54 mg cholesterol, 762 mg sodium, 44 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.
Re: Rec w/pic Santa Fe Chicken Pita Pizzas for 2
Beema
This was originally published in the April/May 2009 issue of Healthy Cooking, and I made it back then. Really quite good. I used the individual pizza shells, and although probably not as healthy as the pita, or naan, as you suggested, we liked them so much that I made them for one of my family event parties.
Hash Browns Plus
tastycook1
1 medium potato, grated
1 tiny zucchini, grated
1/4 cup onion, finely chopped
seasoning to taste - salt, pepper and garlic powder
enough oil to fry - very little
Squeeze the excess moisture from the vegetables. (Removing the liquid is necessary to have crispy hash browns).
Add the seasoned salt and pepper to the vegetables and stir to thoroughly combine.
Add oil to a largest skillet you have. Spread the hash brown mixture evenly over the bottom of the pan. Cook over a medium high flame until the bottom is crispy, approximately 4 – 6 minutes. Then flip and cook until the other side is crispy, approximately 4 – 6 minutes
Re: ***REC*** Hash browns plus
Beema
Tasty, this is so simple and straightforward, one of those really basic recipes that have survived over the years. Of course, you make it different by adding the zucchini - very clever idea. By the way, I am not sure I have found the best method yet for squeezing the moisture out of veggies. What do you do?
Re: ***REC*** Hash browns plus
tastycook1
Used clean hands and then left the veggies sitting in a colander until I was ready to cook them
Fake Rotisserie Chicken
tastycook1
Rotisserie style chicken in the crockpot
--1 whole chicken, about 3lbs
--2 tsp kosher salt
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--1/2 tsp garlic powder
The Directions.
The recipe I based this on suggested skinning the bird - I did not.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Put the bird breast-side down into the crockpot.
Do not add water.
Cover and cook on low for about 7 - 8 hours. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
Grammys Brown Bread
thegeema
Mix all together:
1 C all purpose flour
1 C corn meal (white or yellow)
1 C milk
1/2 C molasses*
1/2 tsp baking soda
1/2 tsp salt
1/2 C (more or less) raisins, optional
Put in 2 greased baking power cans (or 14.5 or 15 oz veggie cans??) make lid out of aluminum foil to cover.
Fill 3/4 full (on or about). Bake in moderate oven (300°-350°F) 1 hour.
*whatever kind of molasses you usually use Grandmas Molasses, Brer Rabbit or ??
When baked it should about push off the foil.
Great with butter or cream cheese.
We always make this when we do Red Kidney Baked Beans from scratch (dry beans). Raisins will probably settle to bottom (in other words the bottom slices may have more raisins).
Source: My deceased MIL
Oops - they don't make baking powder cans like they did when she gave me this recipe - you need a metal can.
Re: ****Grammys Brown Bread****
Geema, do you suppose this could be baked in a bread loaf pan instead of in a metal can? If so, do you suppose the raisins, which is a big part of this recipe, would not settle to the bottom? By the way, Tasty, the brand name for the store bought version is B&M.
Re: ****Grammys Brown Bread****
Geema
I have never done it any other way but the cans, but I don't know why not!! I would use mini loaf pans I think. The raisins will not all sink to the bottom but more may be in the lower half. Be sure to make a tight foil lid as it needs the moisture kept in the batter (kinda like steaming).
2012 July Recipes
1. Italian Style Quesadillas
2. No-Bake Macaroni and Cheese
3. Lebanese Style Stuffed Summer Squash
4. Noah's Squash
5. Fiery Zucchini Fries
6. Rigatoni with Zucchini
7. Italian Style Zucchini
8. Italian Sausage Meatballs
9. Spiced Zucchini Bread (cake)
10. Summer Fruit Tarts
11. Lemon Blueberry Cheesecake
12. Pretzel Crusted Chicken
13. Santa Fe Chicken Pita for Two
14. Hash Browns Plus
15. Fake Rotisserie Chicken
16. Grammy's Brown Bread
Italian Style Quesadillas
By: Dan Eaton / NYBirder
Serves: 2
2 (10-inch) flour tortillas
3/4 - 1 cup grated mozzarella cheese
Approx. 1 cup well drained, thinly sliced artichoke hearts
Approx. 1/2 cup well drained, diced roasted red peppers
Approx. 1/3 – 1/2 cup thinly sliced pepperoncini peppers (see hint)
Olive oil as needed for lightly brushing tortillas to cook
Warm marinara sauce as needed for dipping
Hint: Substitute sliced pepperoni for the pepperoncini peppers.
Assemble two quesadillas by sprinkling a layer of grated mozzarella cheese over half of each fresh flour tortilla. Top that with some thinly sliced, well drained canned artichoke hearts, some thinly sliced well drained pepperoncini peppers, sprinkle on some diced roasted red peppers, a little more grated cheese and then fold each tortilla over and firmly press it down.
Add a tsp. of olive oil to a large, heavy bottomed nonstick pan and brush that around. Then carefully add the quesadillas and brush a little more olive oil over the top of each one.
Use a spatula to press those down a little bit and stay with them, and then carefully flip them over when the first side is a nice golden brown.
You might have to turn the heat down a little bit after flipping them over and, once the second side is a nice golden brown, you can flip them back over again to let them heat all the way through and make sure the cheese has completely melted.
Then slice them into wedges and serve them up with warm marinara sauce on the side.
Re: Italian Style Quesadillas
Beema
We do like this type of thing: it's been a while since I have made quesadillas, so thanks for reminding me. I have a little hint for these and for omelets, too. Instead of using a spatula I use a painters tool - it's a long piece of aluminum with a handle attached, designed to give the painter a straight edge - being wider than most spatulas, I found that the ingredients didn't fall out from the middle of the fold as they almost always did when I used a standard spatula.
No-Bake Macaroni and Cheese
NYBirder
This is on my list to try. Making the bechamel sauce is an interesting technique since it skips making a roux first with butter--which really isn't needed since the cheeses add richness. I think I will add tender-crisp cooked fresh broccoli instead of the frozen. This is easy to cut down for one serving.
No-Bake Macaroni and Cheese
Source: Eating Well Serves Two by Jim Romanoff and The Test Kitchen of Eating Well Magazine
2 servings
"Not only is this ultra-creamy version of mac and cheese nearly as fast as the boxed variety, but you will be able to pronounce every ingredient. If you’re not a broccoli fan, substitute any frozen vegetable that you or your dining mate desire."
4 ounces whole-wheat elbow noodles (1 cup)
1 cup frozen chopped broccoli
1 cup low-fat milk, divided use
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup shredded extra-sharp Cheddar cheese
2 tablespoons shredded Parmesan cheese
1/2 teaspoon Dijon mustard
Bring a large saucepan of water to a boil; cook noodles for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
Meanwhile, heat 3/4 cup milk in another large saucepan over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk. Return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheeses are melted.
Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low, until heated through, about 1 minute.
Makes 2 servings (1 1/2 cups each)
Per Serving: 451 calories; 15 g fat (9 g sat, 1 g mono); 44 mg cholesterol; 58 g carbohydrate; 24 g protein; 7 g fiber; 660 mg sodium; 251 mg potassium.
Lebanese-Style Stuffed Summer Squash
NYBirder
Here's a little different way to use up some of your zucchini when the crop comes in strong. We have a sizable population of Lebanese/Syrian Americans in our region so it is normal to be able to buy fresh cousa squash in the summer but it's probably not that easy to find in some places. Luckily, zucchini or even yellow summer squash will work with this recipe. And if you have mint taking over your garden like I am, it's no trouble to grab a handful. In the winter, you could substitute drained canned diced tomatoes. I would guess sumac pepper would also be difficult to find. Dried sumac is a common middle-eastern seasoning that tastes lemony without the tartness. I think lemon pepper would work instead.
Lebanese-Style Stuffed Summer Squash
Adapted from: cucinapanzano.blogspot.com
“Cousa is one of my favorite squashes of summer. It's a Lebanese zucchini that's traditionally stuffed with seasoned meat and rice. You can easily use the same preparation guideline for any summer squash, but it's even better with the real deal-- a gorgeous squash, light green in color with a slight nutty flavor to it and a bit chubbier in shape than typically zucchini. Try some in your garden . . . they are prolific growers! You can use it in any squash dish you like to prepare.”
Stuffed Cousa
2 servings
1/2 lb. lean ground lamb or ground beef (or combine the two)
2 medium sized cousa (or zucchini or yellow squash) - pulp & seeds removed and chopped into bite sized pieces
1 clove garlic, smashed
1 shallot, minced
Olive oil to sautee
1/2 cup long grained rice, uncooked
1 1/2 fresh tomatoes, chopped fine & briefly pulsed in processor
1/2 handful of freshly chopped mint, about 1/4 cup, chopped
1/2 tsp. ground cinnamon
1/16 tsp. ground allspice
Sea salt, white pepper, sumac pepper to taste
1/3 – 1/2 cup vegetable or chicken stock
Preheat oven to 375 degrees. Halve squash lengthwise and scoop out pulp and seed with a spoon and chop into bite size pieces, then set aside. Saute in olive oil ground meat, shallots, garlic and squash pulp until squash is just tender and meat just about browned. Once cooked, add rice along with a little bit of the tomato to hold all it together and give it some texture. Add seasoning and mint and mix all together well.
Line a baking pan with the emptied cousa squash shells and begin to stuff them with the meat/rice/tomato mixture. Sprinkle a little cinnamon on top and a drizzle of more tomato sauce. Pour vegetable stock around each stuffed squash to come up to about half way up the squash in baking dish. Cover with foil and bake 30 minutes or until the rice is tender.
Re: Lebanese-Style Stuffed Summer Squash
Beema
This is very similar to a Turkish recipe, in which eggplant is used in place of the summer squash or zucchini. It all works, and this is a very tasty, filling dish. The price of lamb being what it is today, I would probably use just the ground beef, or maybe some sweet pork sausage.
Noah's Squash
NYBirder
To increase recipe, use medium-sized squash, a regular garlic clove and a medium tomato and double everything else. I think this would be good at room temperature or even cold, too.
Noah's Squash
Adapted from Mr. Food
Serves: 2
1 small zucchini, sliced
1 small summer squash, sliced
1/2 medium-sized onion, peeled and sliced
1 small tomato, quartered
1 small garlic clove, minced
1/2 tablespoon olive oil
1/8 cup green or black olives
1/8 teaspoon salt
1/16 teaspoon black pepper
In a skillet, combine all ingredients.
Cook over medium heat, stirring occasionally, for about 20 minutes or until zucchini and summer squash are tender.
Fiery Zucchini Fries
Mr. Food/ NYBirder
Makes: about 16 zucchini strips
1 medium-sized zucchini (about 6 oz.)
1/2 cup crushed nacho-flavored chips
Pinch garlic powder
Rounded 1/8 teaspoon salt or to taste
Pinch cayenne pepper
1 egg
Cooking spray
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray; set aside.
Cut each zucchini in half crosswise then cut each half lengthwise into french-fry-like strips.
Place the chips, garlic powder, salt, and cayenne in a shallow dish; mix well. In another shallow dish, whisk the eggs. Coat each zucchini strip in the egg and coat completely with the chip mixture; place on prepared baking sheet.
Spray fries with cooking spray and bake 15 minutes, or until crispy. Serve immediately.
Serve Fiery Zucchini Fries with your favorite dipping sauce.
Rigatoni with Zucchini
NYBirder
I would be tempted to add a little garlic to this, too.
Rigatoni with Zucchini
Source: Mr. Food
Serves: 2-3
1/2 pound rigatoni pasta
1 tablespoon olive oil
About 6 oz. zucchini, cut into 1/2-inch chunks
1/2 large onion, cut into 1/2-inch chunks
1/2 (10 3/4-ounce) can condensed cream of celery soup (about 2/3 cup)
1/4 cup milk
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
3 plum tomatoes, sliced
In a pot, cook rigatoni according to package directions; drain and set aside in a colander.
In same pot, heat oil over medium-high heat and saute zucchini and onion 6 to 8 minutes, or until zucchini is tender. Add soup, milk, basil, salt, and pepper; mix until well combined and heated through. Add tomatoes and rigatoni and toss until well combined.
Reduce heat to low and cook 4 to 5 minutes, or until pasta is heated through. Serve immediately.
Re: Rigatoni with Zucchini
Beema
Yes, garlic and perhaps some oregano, or Italian seasoning which has a little of a lot of good things.
Italian Sausage Meatballs
NYBirder
I haven't tried this yet but it certainly sounds good to me. You can use sweet or hot sausage in this depending on your tastes.
Italian Sausage Meatballs
Source: oneforthetable.com
Makes 8 meatballs, 2 servings
1/4 pound Italian sausages, casings removed
1/4 pound lean ground beef
1/2 cup fresh bread crumbs
1 1/2 Tablespoon dehydrated toasted onion flakes
1 1/2 tbsp. beaten whole egg or Eggbeaters
1/4 cup milk
1 1/2 Tablespoons fresh Italian herbs, chopped (such as parsley, basil, oregano) or 1 1/2 teaspoons dried Italian herbs
Spaghetti sauce, jarred or homemade
Preheat toaster oven or oven to 400 degrees.
In a mixing bowl gently combine the sausage and beef. Add the bread crumbs, onion, egg, milk and herbs. Combine using your hands, but try not to handle the meat too much. Form into 8 meatballs.
Place meatballs on a non-stick rack, set in a sheet pan (foil-lined for easier cleaning) and bake undisturbed for 20 minutes. Meanwhile simmer spaghetti sauce in a saucepan. Remove meatballs and transfer to the simmering sauce, allow meatballs to cook in the sauce for 10-20 minutes.
Serve with pasta or use in a meatball sandwich.
Re: Italian Sausage Meatballs
tastycook1
I shall be trying this as I love Italian sausages anyway. A couple of weeks ago, I bought "hamburgers" made of Italian sausage. There in the freezer at the moment waiting to be tried
Re: Italian Sausage Meatballs
NYBirder
My favorite sausage is locally made about 10 blocks from me that I've been eating for about 45 years. We can buy it loose, in patties, or in casing. Dino's has spoiled me so much that I won't even think of buying one of the national brands. You can buy a couple of different brands in our stores but Dino's beats them hands down. Three cheers for local products! Anyway, cookouts around here are often Italian sausage patties as well as hamburgers. Yum! Guess what I had for supper tonight with fried peppers and onions!
Try this sometime--a sandwich in a Kaiser or Italian roll made with a sausage patty, green peppers fried until really done (not crisp-tender), and a fried egg on top. It's served in several diners in town--I love the combination. I never saw a crisp-tender green pepper the whole time I was growing up--they are cooked down until really done, sometimes with onions, Italian street-fair style. My mother also added a small cut up tomato to hers--she claimed it thickened them. And basil, fresh if possible. Even better if you use Italian frying peppers, also known as cubanelles, because they have a more tender skin.
Spiced Zucchini Bread (cake)
Spiced Zucchini Bread (my favorite recipe for zucchini)
thegeema
3 eggs, beaten
2 C sugar
1 C vegetable oil
2 t vanilla
2 C coarsely shredded zucchini
1 C crushed pineapple, drained
3 C flour
2 t baking soda
1 t salt
1/2 t baking powder
1 1/2 t cinnamon
3/4 C chopped nuts, optional
Beat eggs lightly, add sugar, oil and vanilla, beat until creamy. Stir in zucchini and pineapple. Combine dry ingredients and nuts, add and stir until moist.
Grease and flour 2 (9x5x3 inch) loaf pans or 1 large bundt pan. Bake at 350°F for 1 hour or until toothpick (or piece of spaghetti) inserted in center comes out clean. Cool for 10 minutes. In small bowl blend glaze ingredients; spread over warm loaves.
Powdered Sugar Glaze:
3/4 C powdered sugar
3 t milk
Combine ingredients, mixing until smooth. Yield: about 3/4 cup.
Note: Sometimes I bake this in a bundt pan. May need to bake a bit longer. The icing runs down the grooves and looks festive.
1/2 RECIPE OF SPICED ZUCCHINI BREAD FOR SMALL BUNDT PAN (1/2 the size of regular bundt pan).
Haven’t tried the 1/2 recipe yet. (Waiting for zucchini to come on)
1 egg, beaten (large egg) (add a teeny tiny bit of water??)
1 C sugar
1/2 C vegetable oil
1 t vanilla
1 C coarsely shredded zucchini
1/2 C crushed pineapple, drained
1 1/2 C flour
1 t baking soda
1/2 t salt
1/4 t baking powder
3/4 t cinnamon (or a tad bit more)
3/8 C chopped nuts, optional
Beat egg lightly, add sugar, oil and vanilla, beat until creamy. Stir in zucchini and pineapple. Combine dry ingredients and nuts, add and stir until moist.
Grease and flour 1 (9x5x3 inch) loaf pan or small bundt pan. Bake at 350°F for ? (1 hour (or less) or until toothpick (or piece of spaghetti) inserted in center comes out clean for large cake – small should take a little less time). Cool for 10 minutes.
In small bowl blend glaze ingredients; spread over warm loaf or small bundt pan. .
1/2 recipe Powdered Sugar Glaze (or whole recipe if you want a generous amount of icing).
3/8 C powdered sugar and
1 ½ t milk
Combine ingredients, mixing until smooth. Yield: about 3/8 cup.
Note: The small bundt pan is the size of a 1 layer cake mix.
Summer Fruit Tarts
NYBirder
This would be a perfect candidate for baking in a toaster oven.
What do you do with the leftover pie crust scraps? Cut them into desired shapes, brush with a little water or milk, and sprinkle with cinnamon sugar. Bake until lightly browned—which can happen fast so watch them carefully. This was a treat from my childhood that I still love. Sometimes my mother would prick little circles of dough with a fork so they wouldn't puff up, crimp the edges, cool them after baking, and put jam in the center for jam tarts.
Prepared pie dough is so handy. Another trick you can do is to cut circles and drape them over the cups of an upside-down muffin tin, crimping them a little. Or you can even use custard cups. Prick with a fork all over and bake until lightly browned. When cool, you can fill them with anything you want for little individual tarts.
Summer Fruit Tarts
2 Servings
1 rolled pie crust
1 cup sliced assorted summer fruit
2 tsp. sugar, divided, plus extra for finishing
2 tsp. apricot jam
1 tsp. lemon juice, divided
Heat oven to 400 degrees. Line baking sheet with parchment paper.
Slice fruit and toss with 2 tsp. of sugar. Let fruit sit for 10 minutes.
Roll pie crust into a 12" circle. Cut 2 circles 5 1/2" wide from pie crust. Place crusts on baking sheet.
Divide fruit between circles, leaving a 1" border. Crimp border. Brush crusts with water; sprinkle each with 1/2 tsp sugar.
Bake until fruit is bubbling and crust is golden brown, 25 min. Let tarts cool 10 min. In a bowl, whisk together jam and lemon juice, brush over fruit while tarts are still warm.
Serve warm or at room temp.
Lemon Blueberry Cheesecake
tastycook1
I'm making this for us for tonight. Hope it's good - I've never made cheesecake with cottage cheese before but I thought it would be lighter than cream cheese We picked fresh blueberries yesterday and then the store we went to didn't have lemon jello so rather than go somewhere else, we decided that lime should work just as well so I guess this recipe is really "mine". It has set up nicely so later on I'll take it out of the springfrom pan and do the topping.
Lemon Blueberry Cheesecake
Prep: 30 min. + chilling
Yield: 12 Servings
30 30
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon canola oil
3 cups (24 ounces) fat-free cottage cheese
1/4 cup sugar
TOPPING:
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/4 cup water
1-1/3 cups fresh or frozen blueberries, divided
1 teaspoon lemon juice
Directions
In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill.
In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight.
For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly.
Transfer to a blender; cover and process until smooth. Refrigerate until chilled.
Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers. Yield: 12 servings.
Nutritional Facts
1 slice equals 171 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 352 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein.Diabetic Exchanges:1-1/2 starch, 1/2 fruit, 1/2 fat.
Originally published as Lemon Blueberry Cheesecake in
Light & Tasty
June/July 2001, p60
Re: ***REC*** Lemon Blueberry Cheesecake
tastycook1
This is a winner - nice and light, looks good and tastes good. Can't ask for much more than that. I couldn't get lemon jello so used a lime one instead and that worked just fine
Pretzel Crusted Chicken Tenders
Beema
This is my own last minute emergency recipe for dinner that turned out really well...
2 medium boneless, skinless chicken breasts cut into fingers, patted dry
2/3 cup mayo
1 tablespoon brown and spicy mustard
1 tablespoon ketchup
2/3 to 3/4 cup crushed pretzels
Combine the mayo, mustard and ketchup in the measuring cup. In a glass baking dish, lay out the chicken pieces, slather with the mayo mixture, then sprinkle with half of the pretzels, turn chicken and sprnkle with the rest of the pretzels. Bake at 350° for 30 minutes.
I served this with white rice which I cooked in chicken broth, instead of water, to which I added a bit of canola, and 1/2 teaspoon of Good Seasons Italian dressing mix, and a side of sliced tomatoes with a creamy Italian dressing.
Santa Fe Chicken Pita Pizzas for 2
“This recipe is quick and easy, and because you're making individual pizzas, each one can be altered to suit each person's taste.” Athena M. Russell - Florence, South Carolina
2 Servings Prep/Total Time: 20 min.
Ingredients
2 pita breads (6 inches)
1/4 cup refried black beans
1/4 cup salsa
1/2 cup cubed cooked chicken breast
1 tablespoon chopped green chilies
1 tablespoon sliced ripe olives
1/3 cup shredded Colby-Monterey Jack cheese
1/4 cup reduced-fat sour cream
1 green onion, chopped
Directions
Place pita breads on an ungreased baking sheet; spread with beans.
Top with salsa, chicken, chilies, olives and cheese.
Bake at 350° for 8-10 minutes or until cheese is melted. Serve with sour cream; sprinkle with onion. Yield: 2 servings.
Nutrition Facts: 1 pizza equals 373 calories, 10 g fat (6 g saturated fat), 54 mg cholesterol, 762 mg sodium, 44 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.
Re: Rec w/pic Santa Fe Chicken Pita Pizzas for 2
Beema
This was originally published in the April/May 2009 issue of Healthy Cooking, and I made it back then. Really quite good. I used the individual pizza shells, and although probably not as healthy as the pita, or naan, as you suggested, we liked them so much that I made them for one of my family event parties.
Hash Browns Plus
tastycook1
1 medium potato, grated
1 tiny zucchini, grated
1/4 cup onion, finely chopped
seasoning to taste - salt, pepper and garlic powder
enough oil to fry - very little
Squeeze the excess moisture from the vegetables. (Removing the liquid is necessary to have crispy hash browns).
Add the seasoned salt and pepper to the vegetables and stir to thoroughly combine.
Add oil to a largest skillet you have. Spread the hash brown mixture evenly over the bottom of the pan. Cook over a medium high flame until the bottom is crispy, approximately 4 – 6 minutes. Then flip and cook until the other side is crispy, approximately 4 – 6 minutes
Re: ***REC*** Hash browns plus
Beema
Tasty, this is so simple and straightforward, one of those really basic recipes that have survived over the years. Of course, you make it different by adding the zucchini - very clever idea. By the way, I am not sure I have found the best method yet for squeezing the moisture out of veggies. What do you do?
Re: ***REC*** Hash browns plus
tastycook1
Used clean hands and then left the veggies sitting in a colander until I was ready to cook them
Fake Rotisserie Chicken
tastycook1
Rotisserie style chicken in the crockpot
--1 whole chicken, about 3lbs
--2 tsp kosher salt
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--1/2 tsp garlic powder
The Directions.
The recipe I based this on suggested skinning the bird - I did not.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Put the bird breast-side down into the crockpot.
Do not add water.
Cover and cook on low for about 7 - 8 hours. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
Grammys Brown Bread
thegeema
Mix all together:
1 C all purpose flour
1 C corn meal (white or yellow)
1 C milk
1/2 C molasses*
1/2 tsp baking soda
1/2 tsp salt
1/2 C (more or less) raisins, optional
Put in 2 greased baking power cans (or 14.5 or 15 oz veggie cans??) make lid out of aluminum foil to cover.
Fill 3/4 full (on or about). Bake in moderate oven (300°-350°F) 1 hour.
*whatever kind of molasses you usually use Grandmas Molasses, Brer Rabbit or ??
When baked it should about push off the foil.
Great with butter or cream cheese.
We always make this when we do Red Kidney Baked Beans from scratch (dry beans). Raisins will probably settle to bottom (in other words the bottom slices may have more raisins).
Source: My deceased MIL
Oops - they don't make baking powder cans like they did when she gave me this recipe - you need a metal can.
Re: ****Grammys Brown Bread****
Geema, do you suppose this could be baked in a bread loaf pan instead of in a metal can? If so, do you suppose the raisins, which is a big part of this recipe, would not settle to the bottom? By the way, Tasty, the brand name for the store bought version is B&M.
Re: ****Grammys Brown Bread****
Geema
I have never done it any other way but the cans, but I don't know why not!! I would use mini loaf pans I think. The raisins will not all sink to the bottom but more may be in the lower half. Be sure to make a tight foil lid as it needs the moisture kept in the batter (kinda like steaming).