Spinach, Feta & Potato Latkes

Tags

feta, food, latkes, potato, side dish, spinach, vegetarian

I love potato latkes. I usually use this recipe but I wanted to mix it up a bit. Honestly, they were pretty good but not better. The spinach and feta flavor was not as prominent as I had hoped. Maybe I will do a little tweaking of the recipe and try it again. What do you think? Any suggestions? On the plus side, they are very pretty!

Spinach, Feta, and Potato Latkes (recipe from here)

• 1 pound russet potatoes
• 1/3 cup onion, minced
• 4 green onions, just the green parts, diced
• 2 large eggs
• 1/4 cup fresh dill, chopped
• 1 cup feta cheese, crumbled
• 1 cup baby spinach, chopped
• Salt and pepper
• 4 tbsp all-purpose flour
• Vegetable oil, for frying

Peel and grate the potatoes. In a brown or other dark kitchen towel (potato juice stains), add the grated potatoes. Wring the potatoes out, removing as much liquid as possible. In a bowl, combine the potatoes with the onion, green onions, eggs, dill, feta, spinach, salt, pepper and flour.

Preheat oil in an iron skillet until hot. Form the potato mixture into a patty shape and add to the hot oil. Fry until golden brown on each side. Drain on paper towels to remove extra oil. Keep warm in a preheated oven. Serve with tzatziki or katsup. 

Cucumber and Olive Salad

Tags

cucumber, dish, food, olive, salad, side, sour cream, Southern, vegetarian

Cucumbers were on sale last week for a dollar a piece- the good English ones. Love those things. Anyway, I threw together this salad one night. It’s pretty good, though next time I will make some adjustments- some dill or parsley, a microplaned garlic clove, maybe more onion.

Cucumber and Olive Salad (a variation of this recipe)

• 1 cup sour cream
• 1/4 sweet onion, thinly sliced
• 1 1/2 tbsp lemon juice, freshly squeezed
• 1/4 cup salad olives, finely chopped
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 2 large cucumbers, sliced
• 3 dashes your favorite Louisiana-style hot pepper sauce

Combine all ingredients except cucumbers and mix well. If you prefer your cucumbers peeled, peel them and then slice to 1/4-inch thickness. Add cucumbers to the dressing mixture and stir. The flavors will continue to improve the longer the mixture sits in the refrigerator.

Rigatoni with Wild Mushroom Cream Sauce

Tags

cheese, Italian, Kentucky Proud, main dish, morel, mushroom, parmesan, umami, vegetarian

This lovely dish is a great way to use those morel mushrooms I mentioned in my previous post. At the time that I prepared this dish, morels had not yet popped up from the ground. I know that they would be wonderful in this recipe because their fantastic umami quality.

Rigatoni with Wild Mushroom Cream Sauce (from Spoon, Fork, Bacon)

• 1 lb. mezzi rigatoni
• 2 1/2 tbsp extra virgin olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, microplaned
• 2 sprigs thyme, minced
• 1 lb morel mushrooms
• 1 cup red wine
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, softened
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Salt and pepper to taste

Fill a large pot with water and bring to a boil. Add a generous amount of salt to the water, followed by the pasta. Cook until al dente. Drain into a colander and toss with a dash of olive oil. Set aside.

In a large skillet over medium-high heat, sauté onions for about 3 minutes. Add garlic, thyme and mushrooms and continue to sauté for 4 to 5 minutes. Season with salt and pepper. Deglaze the pan with the red wine and allow the liquid to reduce by 2/3. Lower heat to medium-low and stir in cream and butter, if using. Add pasta and stir together until well coated. Top with Parmesan and fold together. Adjust seasonings. Top each plate with extra Parmesan and cracked black pepper and serve.

 

Roasted Asparagus and Mixed Pepper Salad

Tags

asparagus, bell pepper, gluten free, mustard, onion, salad, vegetarian

Nearly three years ago my family spent Easter in Oak Ridge TN. Sadly it wasn’t the happy family gathering one would expect. We had gathered at my grandparent’s home to surround my grandfather with love as he slowly died of lung cancer. We were emotionally drained and meal planning was not even a thought, much less a priority. A lovely neighbor, Caramia, prepared us a delicious meal. One of the dishes she brought was this salad. It was so fresh and the bright flavors helped us break through our fog of grief for a brief moment. We actually managed to enjoy the meal, despite the sadness in the air. Perhaps it was because her kindness reminded us that there was goodness in the world just outside our walls. Every time I fix this salad I am reminded of Caramia and the importance of giving to others while they grieve. I am reminded of how much I miss my grandfather and I rejoice that I was blessed to have him in my life.

Roasted Asparagus and Mixed Pepper Salad

• 1 1/2 pounds fresh asparagus, trimmed and cut into thirds
• 1 red and orange bell pepper, seeded and sliced
• 1/4 cup olive oil
• 1 large red onion, cut into strips
• 1/4 cup toasted almond slices
• 1/2 cup grated Parmesan cheese
• 1/3 cup olive oil
• 3 tbsp Dijon mustard (GF)
• 3 cloves garlic, minced
• 2 tsp lime juice
• 2 tsp sugar
• Hot sauce to taste

Preheat oven to 400 degrees F. Arrange the asparagus and peppers in a single layer on the baking sheet and gently coat with a bit of olive oil.  Roast 8 to 10 minutes or until tender, turning half way through to prevent burning. Remove from heat and cool completely.

In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese (if you are making this in advance, don’t add the Parm until you are about to serve it). In a separate bowl, mix the 1/3 cup olive oil, Dijon mustard, garlic, lime juice, sugar, and hot sauce. Pour over the salad, and toss to coat. Refrigerate then serve.

Zucchini and Mixed Mushoom Risotto

Tags

gluten free, Italian, main dish, mushrooms, risotto, vegetarian, zucchini

This dish is originally a Gordon Ramsey recipe featured on Red Online, a British women’s website. I was a little disappointed though. After all his online bluster about the perfect risotto, I had expected a more flavorful dish from Mr Ramsey. Perhaps it’s somewhat disappointing results can be chalked up to cooks error. I suspect it would taste better if prepared by his hands rather than mine.

Zucchini and Mixed Mushroom Risotto (a variation of this recipe)

• 2 small zucchini
• Sea salt and freshly ground black pepper
• 2 large garlic cloves, microplaned 
• A few basil sprigs, leaves only
• 2 to 3 tbsp olive oil, plus extra to drizzle
• A squeeze of lemon juice
• 2.5 cups chicken stock (GF if you want)
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 3/4 cup wild mushrooms, cleaned and halved or sliced if large
• 2 to 3 tbsp freshly grated Parmesan

Preheat the oven to 400 degrees and line a large baking tray with foil. Halve the zucchini lengthways and score the flesh in a criss-cross pattern. Arrange the cut side up on the tray. Season lightly and scatter over the garlic slices and basil leaves. Drizzle with olive oil and squeeze over a little lemon juice. Bake for 30–40 minutes until the courgettes are soft. Let them cool slightly, then roughly chop the flesh.

For the risotto, bring the stock to a simmer in a pan. Heat another medium saucepan and add a tablespoon of olive oil. Stir in the rice and cook, stirring, for a minute. Pour in the wine and let it bubble to reduce down until the pan is quite dry. Gradually add the stock, a ladleful at a time, stirring frequently. Let the rice absorb most of the stock in the pan before adding another ladleful.

When the rice is al dente, stir in the chopped courgettes and turn off the heat. Leave the risotto to stand for a few minutes. Meanwhile, heat a wide frying pan and add one to two tablespoons of olive oil. Tip in the mushrooms, season and toss over a high heat for three to four minutes until they are golden brown and any moisture released has been cooked off. Add the mushrooms to the risotto, along with a little more boiling stock if you prefer a ‘wet risotto’. Stir in most of the Parmesan and adjust the seasoning. Divide the risotto among warm plates and sprinkle over the remaining Parmesan.

Lentil Salad with Hazelnuts and Goat Cheese

Tags

gluten free, goat cheese, hazelnuts, lentils, mustard, salad, shallots, vegetarian

I love the versatility of lentils. They are used in so many ways and so many cuisines. Packed with protein, fiber, and folate, these little legumes are easy to prepare and are great for meals made in advance. This salad is full of flavor and texture. I love the crunch of the hazelnuts and the creaminess of the cheese. I ate it several days at work and was really impressed with it’s ability to keep me full.

Lentil Salad with Hazelnuts and Goat Cheese (from here)

• 1 cup French green lentils, picked over and rinsed
• Sea salt and pepper
• 6 cup water
• 2 cups low‐sodium vegetable broth
• 5 garlic cloves, lightly crushed and peeled
• 1 bay leaf
• 5 tbsp extra‐virgin olive oil
• 3 tbsp red wine vinegar
• 2 tsp Dijon mustard
• 1/4 cup chopped curly parsley
• 1 large shallot, minced
• 2 oz shredded hard goat cheese (I used Gouda)
• 1/3 cup coarsely chopped, toasted hazelnuts

Place lentils and salt in a bowl. Cover with 4 cups of warm water and soak for an hour. Drain well. Preheat oven to 325 degrees F. Place drained lentils, 2 cups water, all of broth, garlic, bay leaf, and 1/2 tsp salt in an oven-proof baking dish. Cover and bake until lentils are tender, 40 to 60 minutes (it took mine 45 minutes). In a small bowl, whisk together oil, vinegar, and mustard. Drain lentils well, discarding the garlic and bay leaf. To the drained lentils, add the parsley and shallots. Pour in the dressing and stir to coat everything evenly. Season with salt and pepper to taste. When ready to serve, top with the cheese and hazelnuts.

Potato and Onion Tart

Tags

cheese, food, onion, potato, side dish, tart, thyme, vegetarian

The best part about this tart is the browned, crunchy crust of cheese and onion. It is so flavorful! I love this new dish and can’t wait to make it again. I think that you could use a ton of different cheese combinations to increase your flavor power. Or make it a complete dish by adding leftover roast and blue cheese. MMMM!!

Potato and Onion Tart

• 2 1/2 tbsp butter
• 1 tsp dried thyme
• 1 large onion, sliced 1/4 inch thick
• 1 pound red potatoes, skin left on and very thinly sliced
• 1/2 cup crumbled feta
• 1 cup grated mozzarella
• Sea salt and cracked black pepper

Preheat oven to 400 degrees. In a cast iron skillet, melt the butter and saute the thyme and onion for 5 minutes. In a bowl, toss the potatoes, cheeses, salt and pepper. Spread evenly over the onions. Bake for 30 minutes or until cooked through and fork tender.

Tomato Thai Soup

Tags

Asian, gluten free, soup, Thai, tomato, vegetarian

Bevin at Magnolia Reverie was featured as a Southern Blog Society contributor in late January. Her post was Tomato Thai Soup. I am feeling really fresh produce deprived and the bright flavors of this soup just called to me. I was not disappointed! The layers of spice were phenomenal. For those who don’t like like curry, try this soup anyway. It’s not overwhelming, just warm and delicious. You really should try to make this soon. You won’t be sorry. I promise.

Tomato Thai Soup (from Magnolia Reverie)

• 2 tbsp coconut oil (or extra virgin olive oil)
• 1 small or medium sweet onion, chopped
• 2 tbsp fresh ginger, peeled and grated
• 2 garlic cloves, minced
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 1/2 cups vegetable stock
• 1 (28 oz.) can crushed tomatoes
• 1 tsp honey
• 1 tsp red curry paste
• 1/3 cup coconut milk or light coconut milk
• Garnish with cilantro and Greek yogurt

Melt coconut or olive oil in a soup pot over medium heat.  Add onion and saute for about 5 minutes, or until onions start to become soft and translucent. Stir in garlic, ginger, cumin, salt and pepper to the pot and cook for a minute or two. Add crushed tomatoes and vegetable stock.  Stir, and bring to a boil.  Reduce heat and allow to simmer for 10-15 minutes, stirring occasionally. In a small bowl, mash the curry paste in the coconut milk and mix together.  Add to the pot, along with the honey, and stir. Remove pot from heat, and blend using an immersion blender. Serve with a dollop of Greek yogurt if using, and garish with a pinch of cilantro.

Oven Roasted Asparagus

Tags

asparagus, garlic, gluten free, olive oil, oven roasted, side dish, Southern, vegetarian

For that Easter dinner you are already planning. I just wish my asparagus was producing. Instead it is snowy and in the low 30s. Spring can’t come quick enough!

Oven Roasted Asparagus

• 1 bunch small stemmed asparagus, trimmed and washed
• 3 garlic cloves, microplanced
• Olive oil
• Salt and pepper to taste

Preheat oven to 400 degrees. Place the asparagus on a baking sheet. Drizzle with olive oil and add garlic, salt, and pepper. Toss to cover. Bake for 10 to 12 minutes or until the asparagus is bright green. Serves 3 to 4.

Mixed Mushroom and Brie Sliders with Balsamic Reduction

Tags

balsamic, brie, food, mushrooms, sandwiches, sliders, vegetarian, vinegar

These slicers came together only by accident. The mushrooms, brie, and rolls were all on sale at my local Kroger. They just seemed to be just too good a deal to pass up. And too good a combination to ignore.

Mixed Mushroom and Brie Sliders with Balsamic Reduction

• 8 oz mixed mushrooms (mine had oyster, shiitake, and criminis)
• 1 small onion, thinly sliced
• 2 or 3 slices of brie
• 1/4 cup balsamic vinegar
• 2 crusty dinner rolls

In a skillet, saute mushrooms to tenderness. Set aside and saute onion until browning but not burning. In the same skillet, reduce the vinegar to half. Split the dinner rolls and layer the mushrooms, onions, and brie. Dress each sandwich with the balsamic reduction. Serves 1.