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Broccoli with Lemon Butter

Broccoli with Lemon Butter

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Yield: 4 Servings
Scott Nowell

1984: This is a simple dish that is nearly too simple to justify a recipe. I updated the first paragraph below to add information that I find most people don’t know.
This is a great accompaniment to roast beef or about anything else that can stand the lemon bite.

  • 2bunches of broccoli
  • 4TBS unsalted butter
  • 1TBS fresh lemon juice
  • ¼tsp salt
  • ¼tsp freshly ground pepper


The outer surface of the bottom of stems on a bunch of broccoli is often quite tough, but that is easy to fix. Cut the bottom half inch off to get rid of the dry end. Then, peel the bottom few inches of the broccoli with a vegetable peeler.  Separate the broccoli into spears of the desired size. Rather than tossing out the stem, cut it on a diagonal into 1/8 to ¼ inch thick coins. When cooking, put the stem pieces in the boiling water about a minute ahead of the spears.

Add about ½ inch of water to a saucepan and bring to a boil. Add 1 tsp salt.

Add broccoli and boil until crisp tender, 2 to 3 minutes. The water is really for steam, so the broccoli won’t be covered.

In a small saucepan warm the butter, lemon juice, salt and pepper over medium heat, stirring, until butter melts.

Transfer broccoli to a heated bowl and pour sauce over the broccoli.

Glazed Carrots

Glazed Carrots

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Serves 4
Old Sharp Microwave Cookbook

December 1984: I’ve been making these for a long time. They are always a hit with the family. Over time I’ve found that the stove top variety has some advantages. The glaze will cook down more which makes it thicker.

  • 1lb carrots, fresh or frozen, regular or baby
  • 3TBS packed brown sugar
  • 2TBS butter
  • 1TBS water
  • ½tsp salt
  • 1/8tsp ground cinnamon.


Large fresh carrots should be peeled and cut on a bias about 3/8 inch thick.

Microwave:

Cook carrots in microwave safe covered dish for 4 minutes. Pour off any water, add rest of ingredients and stir. Cook for an additional 4-5 minutes until cooked to desired doneness.

Time varies with microwave power and carrot size.

Stove Top:

Cook carrots in a half inch of water for 5-8 minutes or until starting to get tender.

If the water is gone, remove from heat and add 1 TBS water to pan.

Add remaining ingredients. Stir to coat. Return to heat.

Cook for a few minutes until sauce thickens and forms a glaze on carrots.

Serve.

Grilled Green Beans

Grilled Green Beans

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Yield: 4 Servings
myfridgefood.com

July 2014:  Trudy Sullivan posted the link to these beans on Facebook.  I couldn’t resist.  Just be careful  not to overcook.

  • 8oz fresh green beans
  • 1TBS lemon juice
  • 1TBS extra virgin olive oil
  • 1tsp garlic powder
  • ½tsp kosher salt (optional)
  • pepper to taste
  • parmesan cheese

Mix all ingredients except the Parmesan cheese in a large Ziploc bag. Let flavors marinate for 10 minutes or so.

Put on a grill over medium heat, turning frequently until crisp tender. About 10 minutes. (Use one of those special grill baskets or a cast iron skillet if you are worried about losing beans through the cracks.)

Remove beans from heat, sprinkle with Parmesan cheese. Easy!

Potato Kielbasa Skillet

Potato Kielbasa Skillet

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Yield: 4 Servings
Adapted from http://www.tasteofhome.com/recipes/potato-kielbasa-skillet

This is a great simple, tasty meal for a weeknight.

  • 1lb red potatoes, cubed
  • water to cover
  • ¾lb kielbasa, cut into 1/4-inch slices
  • ½cup chopped onion
  • 1TBS olive oil
  • 2TBS brown sugar
  • 2TBS cider vinegar
  • 1TBS Dijon mustard
  • ½tsp dried thyme
  • ¼tsp pepper
  • 4cups fresh baby spinach
  • 5bacon strips, cooked and crumbled
  • Special Equipment: 5-6 qt covered pan.

Cover potatoes with water in a medium sauce pan. Bring to a boil and cook until just tender.

In the covered pan, sauté kielbasa and onion in oil until onion is tender. Add potatoes; sauté 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cover, cook until spinach is wilted. Stir as necessary to wilt and combine spinach.

Taste and adjust seasoning and serve.

Belgian Waffles

Belgian Waffles

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Yield: 4 to 5 waffles
Adapted from Waring

This is the American version of Belgian Waffles. Traditional Belgian Waffle recipes usually include malt. You can add 2 teaspoons of malted milk powder to this recipe if you want to see the taste difference.

  • 2cups flour
  • 4tsp baking powder
  • ½tsp salt
  • ¼cup sugar
  • 2eggs, separated
  • ½cup oil
  • 2cups milk


Separate the eggs.  Yolks into a medium bowl.  Whites into a small bowl.

Beat the egg whites in the small bowl until stiff.

In the medium bowl, add the milk and oil to the egg yolks and mix slightly.

Add the wet ingredients to the dry ingredients and mix well.

Fold in the beaten egg whites.  Bake in your waffle maker following manufacturers directions.

Cranberry Pork Tenderloin

Cranberry Pork Tenderloin

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Yield: 2 – 3 Servings
Adapted from http://www.myrecipes.com/recipe/cranberry-pork-tenderloin

Circa November 2007: Not sure about the credit or date on this. I think it originally came from Sunset Magazine, but this is the same recipe. I have updated it a little to account for the current trend to consider pork done at 140-145°F. The photo shows it at 145°.

  • 2TBS olive oil, divided
  • 1pork tenderloin (about 1 Ib)
  • ½tsp coarse kosher salt
  • ½tsp freshly ground black pepper
  • 1small red onion, diced
  • 2cloves garlic, minced
  • ½cup chicken broth
  • ½cup whole-berry cranberry sauce
  • 2tsp minced fresh rosemary
  • 1TBS balsamic vinegar
  • Optional: cornstarch mixed with water


Preheat oven to 350°F.

In a large frying pan, heat 1 TBS oil over medium-high heat.

Optional: Cut pork tenderloin in half so it better fits in frying pan and quarter sheet pan. Season pork with salt and pepper; brown lightly all over, about 5 minutes.

Transfer pork to a foil-lined 9 x 13 inch baking pan. Add remaining 1 TBS oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3-5 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.

Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 145°F, about 15 minutes.

Remove from oven, cover loosely with foil and let rest for 10 minutes.

If you want the sauce thicker, thicken by boiling it down or adding a slurry while pork rests.

Slice and serve with sauce.

Note: You can double this recipe and freeze half for a future use.

Chicken Stock, Pressure Cooker

Chicken Stock, Pressure Cooker

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Yield: 1 to 2 Quarts
Adapted from Daniel Gritzer / Serious Eats

A pressure cooker makes some of the best chicken stock in a fraction of the time, extracting more flavor and gelatin from the bones and aromatic vegetables than the hours-long classic method.

  • 4½lb mixed chicken parts, such as wings, backs, bones, feet
  • 1½lb yellow onions (about 2 large), diced
  • 12oz carrots (about 2 large), diced
  • 8oz celery (about 6 medium ribs), diced
  • 4medium cloves garlic
  • 4flat-leaf parsley sprigs
  • 3fresh thyme sprigs
  • 1bay leaf

Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker’s max fill line; it’s okay if a few things poke above the water’s surface.

Close cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure release valve on the cooker to rapidly vent steam. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; this should not be an issue unless you’re serving it as consommé or in another preparation that requires the broth to be crystal-clear.) If you have a stove-top cooker, you can also depressurize it by running it under cold water in the sink; do not do this with an electric cooker.

Pass everything through a colander set over a large bowl.  Squeeze veg with the back of a large spoon to get as much liquid out as possible.  Discard contents of colander.  Rinse and wipe the pressure cooker pot and strain the stock back into the pot through a fine sieve.  Quick cool the stock to room temperature, by placing pot into a large bowl of ice water.  Stir a few time over about 15-20 minutes.  Refrigerate overnight to set the fat on top.

Skim fat from stock, strain, then use as desired or freeze for up to 6 months.

Filo Tomato Tart

Filo Tomato Tart

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Yield: 20 3-inch squares
Sunset July 2007

Fantastic summer appetizer that is worth the effort.

  • 7sheets filo dough, thawed
  • 5TBS unsalted butter, melted
  • 7TBS grated Parmesan cheese, divided
  • 1cup very thinly sliced onion
  • 1cup shredded mozzarella cheese
  • 8roma tomatoes, sliced 1/8 inch
  • 1TBS fresh thyme leaves
  • salt and freshly ground pepper


Preheat oven to 375°F.

Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil).

Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle allover with 1 TBS Parmesan. Repeat layering 5 more times (with filo, butter, and Parmesan, pressing each sheet firmly so it sticks to the sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 TBS Parmesan.

Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly Sprinkle with thyme and salt and pepper to taste. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.

Bacon-Wrapped Scallops

Bacon-Wrapped Scallops

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with Spicy Mayo

 Yield: 10 – 15 pieces
Adapted from Tyler Florence

Spicy Mayo

  • 1cup good quality mayonnaise
  • ¼cup hot chili paste like Sriracha
  • 1lime, juiced
  • 2TBS chopped cilantro, plus more for garnish

Scallops

  • 10-15large scallops
  • 10-15strips thin-sliced bacon
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper


Spicy Mayo:
Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
Scallops:
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Bacon-Wrapped Potato Bites

Bacon-Wrapped Potato Bites

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Yield: about three dozen pieces
Source lost

2014: My daughter Samantha made this or something similar and this may be the same recipe.  As they say, “It’s good though…”  Makes a nice appetizer.

  • 1lb small or medium red potatoes
  • 2½tsp salt, divided
  • 1½tsp minced fresh rosemary
  • 1TBS olive oil
  • Freshly ground pepper
  • 12oz to 1 lb thick-cut bacon
  • 1cup (8 oz) sour cream
  • 1-3tsp hot sauce
  • Salt and pepper


Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 tsp salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.