Zucchini Patties

These are nice with a horsey sauce or ranch, depending on your preference (or ketchup for the youngsters). I like the Onion Ring Dipping Sauce.

Print

Zucchini Patties

0.0 rating

Nutrition per portion

Ingredients
  • 2 medium zucchini, shredded
  • 1 large onion, chopped fine
  • 2 egg whites
  • 1.5 c almond flour
  • 1 Tbsp salt free seasoning blend
  • 1/2 tsp pepper (optional if your blend isn't peppery enough)
Method
  1. Heat oven to 400
  2. Line a baking sheet with parchment.
  3. Press shredded zucchini between paper towels to release the excess liquid.
  4. In a large bowl, combine zucchini with remaining ingredients; mix well.
  5. Shape into 8 patties and place on prepared baking sheet.
  6. Bake on middle rack of oven for 10 minutes; gently flip, then bake 10 minutes longer.

Slow Cooker Ratatouille

Ratatouille is a hearty vegetable stew that can be made in your slow cooker.  I absolutely insist on using kalamata pieces.  You will notice a difference if you don’t.

Print

Slow Cooker Ratatouille

0.0 rating

Nutrition per portion

Ingredients
  • 1 small eggplant, diced
  • 1 tsp salt
  • 1 small zucchini, diced
  • 1 yellow squash, diced
  • 1 leek, white and light green parts, sliced
  • 1 large plum tomato, diced
  • 1 medium shallot, diced
  • 2 cloves garlic, minced
  • 1 tsp dried marjoram
  • 4 Tbsp chopped kalmatas
  • 1/2 tsp EVOO
  • 1 c veggie broth
  • 1/2 tsp pepper
Method
  1. Place eggplant in a colander and sprinkle with salt. Let sit over the sink or a bowl for 15 minutes to release liquid.
  2. Rinse the salt off the eggplant and drain well.
  3. Place all the ingredients in a 5 quart slow cooker.
  4. Cover. Cook on HIGH for 4 hours.

Burgundy Pork Loin

Burgundy comes from a specific region but is made from pinot noir grapes so you can use any good pinot noir for this recipe.  This is a pretty dish due to the deep color of the wine (in my opinion anyway).  This is good with noodles or mashed potatoes.

Print

Burgundy Pork Loin

0.0 rating

Nutrition per portion

Ingredients
  • 2-3 lb pork loin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 onion, sliced thin
  • 1 rib celery, chopped
  • 2 c burgundy or pinot noir
  • 1 envelope brown gravy mix
Method
  1. Heat oven to 350
  2. Place pork in 13″ x 9″ pan.
  3. Sprinkle with salt, pepper and garlic powder.
  4. Top with onion and celery
  5. Pour wine over all.
  6. Bake for 45 minutes
  7. Remove roast from pan.
  8. Sprinkle gravy mix into pan drippings; stir until thickened.
  9. Serve meat with gravy.

Grandmother’s Best Borscht

I had this at one of those friend-of-a-friend parties.  The host said the recipe came from his grandmother or his grandmother-in-law, I forget which, but I’d not had borscht before and I’d always thought I’d hate it because I hated the beets we’d sometimes have with school lunch  He says the secret is the ham hock.

Print

Grandmother’s Best Borscht

0.0 rating

Nutrition per portion

Ingredients
  • 8 c beef stock
  • 1 carrot
  • 1 rib celery
  • 1 whole onion + 2 large onions, chopped
  • 2 lbs beef brisket
  • 1 ham hock
  • 1 bay leaf
  • 1/2 c dried white beans (navy or great northern) that have been soaked overnight
  • 1.5 lbs beets, peeled and diced
  • 4 medium russet potatoes, peeled and diced
  • 4 Tbsp (1/2 stick) butter
  • 6 garlic cloves, roughly chopped
  • 2 c shredded cabbage
  • salt and pepper to taste
  • 2 Granny Smith or Braeburn apples, peeled and coarsely chopped
  • 1/4 c cider vinegar
  • chives or dill for garnish (optional)
  • sour cream for serving
Method
  1. Combine stock, carrot, celery, whole onion, beef, ham hock, bay leaf, and beans in a large stockpot; bring to a boil. Partially cover and adjust heat so that it simmers and cook at least 2 hours or until meat and beans are very tender.
  2. Remove bay leave and vegetables and discard. Remove beef and cool, then cut into chunks. Remove meat from ham hock and discard bone.
  3. Add beets and potatoes to the stock with the beef and ham and simmer.
  4. Meanwhile, put the butter in a large skillet on high. When it’s melted, add chopped onions, garlic, and cabbage, with a generous pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onions and cabbage are tender, about 10-15 minutes.
  5. Add the apples to the onion/cabbage mixture and cook, stirring occasionally, about 5 more minutes. Turn off the heat and stir in the vinegar.
  6. Add the onion/cabbage mixture to the bubbling stock. Taste and adjust the seasoning. Garnish and serve hot. Pass sour cream at the table.

Cran-Orange Chicken and Stuffing Bake

This is a holiday-inspired dish but really, it can be served anytime you want a little something special.  It uses pantry ingredients.  Walnuts could be subbed or hazelnuts if you have them.

Print

Cran-Orange Chicken and Stuffing Bake

0.0 rating

Nutrition per portion

Ingredients
  • 1 pkg stuffing for chicken
  • 1 c orange juice
  • 1/2 c water
  • 1/3 c dried cranberries
  • 2 Tbsp chopped pecans
  • 2 large or 4 small chicken breasts, cut into bite-sized pieces
  • 1 can cream of chicken soup
  • 1 c frozen corn kernels
  • 1 c frozen peas and carrots blend
Method
  1. Heat oven to 350
  2. Prepare stuffing mix as directed only use orange juice and water; add cranberries and nuts with stuffing mix.
  3. Combine chicken, soup and veggies; spread in 13″x9″ pan and top with stuffing mixture.
  4. Bake 35 minutes or until chicken is cooked.

Hoppin’ John

This is a traditional food for New Year’s Day but we sometimes have it other times, too.

Print

Hoppin’ John

0.0 rating

Nutrition per portion

Ingredients
  • 2 tsp EVOO
  • 1 large onion, chopped
  • 1/2 c chopped ham
  • 2 cloves garlic, minced
  • 4 c veggie broth
  • 1 tsp Worcestershire sauce
  • 1/4 tsp basil
  • 1/4 tsp pepper
  • 1.5 c long grain white rice
  • 2 15-oz cans black-eyed peas, drained and rinsed
  • 1 14.5-oz can diced tomatoes
Method
  1. Heat oil on medium. Add chopped onion, cook 2 minutes. Add ham and garlic. Cook, stirring for 1 minute.
  2. Add broth, raise heat to high. Add 1/2 c water. Stir in Worcestershire sauce, pepper and basil. Bring to a boil
  3. Add rice, stir and reduce heat to low. Cover and simmer till rice is tender, about 20 minutes.
  4. While rice cooks, drain and rinse blackeyed peas; set aside.
  5. When rice is done, add peas and tomatoes with juice. Cook, stirring till thoroughly mixed.
  6. Serve when heated through.

Easy Key Lime Pie

When they say “easy as pie” this is the kind of pie they mean.  I buy key lime juice in a bottle because I’m lazy but you can get key limes and juice them yourself for authenticity.  Definitely put the plastic wrap directly on the warm filling to keep a skin from forming.  The topping is a secret way to keep a creamy topping from drooping.

Print

Easy Key Lime Pie

0.0 rating

Nutrition per portion

Ingredients
  • 1 14-oz can sweetened condensed milk
  • 3 egg yolks
  • 1/2 c key lime juice
  • 1 9" graham cracker pie crust
  • 1 10-oz carton whipped topping
  • 4 oz cream cheese at room temperature
  • 1/2 c sugar
Method

Pie

  1. In medium saucepan, whisk yolks and condensed milk.
  2. Heat on medium, bring to a boil, stirring constantly.
  3. Add lime juice, a little at a time, until mixture starts to thicken.
  4. Pour mixture into pie crust.
  5. Press plastic wrap directly on top and refrigerate for 2 hours.
  6. Top with topping

Topping

  1. Beat cream cheese and sugar with mixer until well combined.
  2. Slowly add in whipped topping.

Pizza Bagels

This is something I like to do when I don’t feel like cooking because I can let everyone make their own.  I generally have a package of pepperoni, a can of mushroom pieces, some mandolined onions, some kalamata pieces, maybe pineapple tidbits if I’m feeling generous, etc. and I let family members do their thing.

Print

Pizza Bagels

0.0 rating

Nutrition per portion

Ingredients
  • plain or wheat bagels
  • pizza sauce
  • shredded mozzarella cheese
  • pepperoni slices (optional)
  • other pizza toppings of choice
Method
  1. Split bagel.  Spread each half with pizza sauce.  Cover with toppings of choice, including cheese.
  2. Place 1 to 4 bagel halves on a microwave-safe plate.  Microwave on high for 1-1.5 minutes or until cheese melts.

Holiday Hambone Potato Soup

This is a soup my son will eat that uses up the hambone.  He will eat it because it lacks beans.  It simmers on the stove so it makes your house smell amazing.  I have a pot I call Voldepot because it wouldn’t fit in my old dishwasher so I had to wash it by hand and so it was The Pot That Shall Not Be Used.  It fits fine in the current dishwasher and I use it for this recipe.

Print

Holiday Hambone Potato Soup

0.0 rating

Nutrition per portion

Ingredients
  • 1 ham bone with visible meat
  • 1 medium onion, diced
  • 4 c water
  • 1 rib celery, chopped
  • 2 tsp garlic, minced
  • 1/2 tsp pepper
  • 5 medium red potatoes, cubed
  • 1 stick butter
  • 1/2 c flour
  • 1 pint half-and-half
  • 1 c diced ham (optional)
Method
  1. Place first 6 ingredients in Dutch oven, bring to a boil over medium.
  2. Simmer 30-45 minutes, or until meat separates from bone.
  3. Shred ham from the bone, return to the pot.
  4. Add potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.
  5. While potatoes are cooking, in a medium saucepan, melt butter–do not brown.
  6. Add flour, stir to incorporate well, Cook about a minute.
  7. Bring heat to medium-high.
  8. Gradually stir in half-and-half until creamy, thick and bubbly, being careful not to scorch.
  9. Remove from heat
  10. When the potatoes are tender, add the sauce mixture, stirring over medium until the desired consistency. Add milk to thin if needed.
  11. Add the optional ham, if using.
  12. Add salt if the ham is not salty enough.

Ham and 3-Cheese Pie

This is a basic comfort-food use-up-that-leftover-ham recipe but you can use that canned spiced ham in it, too.  It’s actually pretty tasty with whatever you put in it because of all that cheese.

Print

Ham and 3-Cheese Pie

0.0 rating

Nutrition per portion

Ingredients
  • 2 c cut-up ham
  • 1 c cottage cheese
  • 1 c shredded mozzarella
  • 1 c shredded cheddar
  • 1 c chopped onion
  • 1 c baking mix
  • 2 c milk
  • 4 eggs
Method
  1. Preheat oven to 400. Spray a 13″ x 9″ pan with cooking spray. Mix ham, cheeses and onion in small bowl, spread in pan.
  2. Stir remaining ingredients in medium bowl with whisk until blended, pour into pan.
  3. Bake about 25-30 minutes or until knife comes out clean.
  4. Let stand 5 minutes before serving.