Orzo Salad with Asparagus and Tomatoes

Tags

artichokes, asparagus, feta, orzo, salad, side dish, tomato

This snowy, coldness is getting on my nerves. I don’t want to be stuck inside any more. I am craving some “trail therapy” and the smell of the woods. Fresh produce and the bright flavors of spring. Until then, I will just do my best to create the illusion of such things. This salad reminds me of summer picnics and my gardening. How many more days until spring??

Orzo Salad with Asparagus and Tomatoes

• 12 oz. orzo
• 1 bunch fresh asparagus with woody ends removed
• 1 pint grape or cherry tomatoes, halved
• Marinated artichoke hearts, halved
• 2 Tbs. fresh parsley, minced
• Kosher salt
• Fresh ground pepper
• Feta
• Vinaigrette of preference (bottled or homemade)

Bring a pot of water with salt added to a boil. Cook the orzo per package directions. Drain and set aside to cool.

Preheat oven to 350 degrees. On a cookie sheet, add the asparagus. Season with olive oil, salt and pepper. Roast until just turning bright green. Remove from the oven and cut into 1 inch pieces.

In a bowl, combine the orzo, asparagus, tomato halves, feta, parsley, and vinaigrette. Toss until evenly mixed. Taste and adjust seasonings as needed. Can serve room temperature or cold. Serves 6.

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Savory Parmesan Bread Pudding with Bacon and Kale

Tags

asiago, bacon, bread, cheese, kale, main dish, parmesan, pudding, savory, side dish

I just love the photo below. I don’t mean to brag. It just looks so inviting, comforting, nourishing. Like home. This dish was very tasty. The only change I would make is to add about 8 ounces of sauteed mushrooms. And maybe some onions. It could be a main dish with a small salad or a side dish. I reheated the leftovers and served it with Easter morning’s Eggs Benedict.

Savory Parmesan Bread Pudding with Bacon and Kale (inspired by this recipe)

• 1 tbsp olive oil
• 4 slices of thick cut bacon, cut into 1/2 inch strips
• 5 oz kale, large ribs and stems removed, cut into 1 inch pieces
• Salt and pepper to taste
• 2 tsp crushed red pepper flakes
• 6 large eggs
• 1 3/4 cup milk
• 8 cups of good crusty bread, cut into 1 inch pieces (I used sourdough)
• 1/2 cup + 2 tbsp grated parmesan cheese
• 1/3 cup shredded asiago cheese
• 2 tsp fresh rosemary, chopped

Preheat oven to 350 degrees. In a cast iron skillet, heat the oil. Add the bacon and cook until getting a touch crispy. Add the kale, salt and pepper. Toss to coat the kale in the grease and allow to wilt.

In a large bowl, whisk together red pepper flakes, eggs, milk, pepper to taste, and the rosemary. Add the bread cubes; toss to evenly coat. Add the kale, bacon, 1/2 cup of parmesan, and 1/3 cup of asiago.  Toss again and be sure everything is even distributed. Transfer the contents of the bowl into the cast iron skillet. Spread out evenly. Top with the remaining parmesan and more salt/pepper if you desire. Bake for 40 minutes until the top layer of bread is beginning to brown and the egg is set. Top with additional parmesan.  Serves 6 to 8.

Delicious Baked Beans

Tags

baked beans, beans, side dish, Southern

I love baked beans. Not just any though. I love this recipe, which came to me courtesy of my mother-in-law. She has made these beans for years. Now I know why- they are consistently delicious every time, even if you have to adjust them just a tad. I always make extra just so I can have leftovers.

Delicious Baked Beans

• 2 (16 oz) cans of pork and beans (I only use Showboat brand)
• 1 large onion, diced
• 1/4 cup brown sugar
• 1/2 cup ketchup
• 1/2 tsp black pepper
• 1/4 cup molasses
• 2 tbsp mustard
• 4 slices of fried bacon, crumbled

Mix all the ingredients together thoroughly. Pout into greased casserole dish. Bake at 350 degrees for 45 minutes.

A Carrot Salad to Perk You Up

Tags

carrots, chipotle, cumin, gluten free, raisins, salad, side dish, vegetarian

From now on, let the winter of 2013-14 be known as the “Unending Winter.” It has made me blue and miserable. Oddly enough, it has even put a damper on my desire to cook. I just want to hibernate under the covers with a good book. After a week of my pouting, it is clear Mother Nature just doesn’t care that I am sad. So I will shake the dust snow off of my feet and keep going.

The first recipe in my recovery is bright, flavorful, and easy to construct. I love the contrast of the spice with the sweetness of the carrots and raisins.

Chipotle Carrot Salad

• Servings: 4
• Time: 10 minutes
• Difficulty: easy
• Print

• 1 tbsp olive oil
• 1/2 lemon, juiced
• 1/2 tsp ground cumin
• 1/2 tsp chipotle powder
• 1/2 tsp fine sea salt
• 1 tbsp honey
• 8 oz shredded carrots
• Raisins to taste

In a small bowl, combine first six ingredients. Pour over carrots and raisins. Stir to coat. Refrigerate until serving. 

 

Tapas Week Part 1: Wild Mushroom Pierogies

Tags

celebration, main dish, mushrooms, onions, pierogies, side dish, Super Bowl, tapas, vegetarian

It’s almost time for the Super Bowl. I am not really a sports fan. But who doesn’t love the delicious appetizers that are served at Super Bowl parties?!? I will watch any football game just to get to the goodies. I have one question though…. is it the game with the round ball or the pointy ball?

In honor of Super Bowl parties everywhere, AnnaShortcakes will have a week of posts embracing one of the best food traditions – tapas. Enjoy!

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I love the Smitten Kitchen. Deb’s recipes and writing style are so approachable. Comfortable. She seems like the neighbor in your apartment building that opens her front door for a quick chat, allowing delicious smells to waft under your nose. You want to be invited over for dinner, just to see what she will create next.

Wild Mushroom Pierogies (a slight variation of a recipe by the Smitten Kitchen)

For filling:

• 1 cup boiling water
• 2/3 oz dried shiitake mushrooms
• 1 medium onion, quartered
• 2 garlic cloves, crushed
• 6 oz cremini mushrooms, quartered
• 1 1/2 tbsp unsalted butter
• 1 tsbp finely chopped fresh flat-leaf parsley

For onion topping:

• 1 lb onions, chopped
• 1/2 stick (1/4 cup) unsalted butter

For the dough (makes enough for about 48 pierogies or 32 varenikis):

• 1 cup all-purpose flour plus additional for kneading and rolling
• 3/4 cup cake flour (not self-rising)
• 2 large eggs
• 3/4 tsp salt
• 1/4 cup water

Make the filling: Pour boiling water over shiitake in a small bowl and soak until softened, about 10 to 20 minutes. Drain and squeeze extra water from the mushrooms. Save their water for later.

Finely chop onion and garlic in a food processor, then add the mushrooms and continue to process until finely chopped.

Heat butter in a skillet over moderate heat until foam subsides. Add the mushroom mixture, stirring frequently until the mushrooms are dry (about 10 minutes). Add the reserved mushrooms liquid to the dry mushrooms. Continue cooking until the mixture is dry again (about 15 minutes). Add parsley, salt and pepper to taste. Set aside to cool.

Make the dough: Combine the two flours in a bowl. Make a well in flour and add eggs, salt, and water. Gently stir the eggs and water together, gradually incorporating the flour until a soft dough forms. Turn the dough out onto a floured surface. Knead until the dough is smooth, adding flour as needed to keep it from sticking. Cover with plastic wrap and allow to rest on the countertop for 30 minutes. Dough may be made about 2 hours ahead. Wrap well in plastic wrap and chilled. Bring to room temperature before using.

Roll out dough and fill pierogies: Cut the dough in half, wrapping the one piece in the plastic wrap to keep it moist. Roll out the other piece of dough on a lightly floured surface, about 1/8 inch thick or less. Cut into rounds with a 2.5 inch cookie cutter.  Place one teaspoon of filling in the center of each round. Moisten 1/2 of the edge of each round. Fold the dough round in half and pinch together- moist side to dry side.  Continue until all the dough and filling is used up.

Cook onions and pierogies: Saute onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Season with salt and pepper. Remove from skillet and set both aside.

Cook pierogies in a large pot of lightly salted boiling water until tender (about 12 to 15 minutes). Transfer with a slotted spoon into the onion skillet. Lightly brown each side of the pierogies in the butter that remains in the skillet. Toss the browned pierogies with the onions and serve with sour cream.

Do ahead: Filling can be made up to a week ahead and chilled. Stuffed pierogies can be frozen on a cookie sheet and then bagged for later use. They last for about a month, if you let them sit there long enough. Thaw before boiling.

 

Rosemary Roasted Fingerling Potatoes with Sitka Spruce Salt

Tags

fingerling, gluten free, potatoes, roasted, rosemary, side dish, sitka salt, spruce, vegetarian

One of the best side dishes is roasted potatoes. Simple. Frugal. Delicious.

Rosemary Roasted Fingerling Potatoes with Sitka Spruce Salt

• 1 lb fingerling potatoes
• 1 tbsp fresh rosemary, minced
• Olive oil
• Salt and freshly ground black pepper
• Sitka spuce salt for finishing

Preheat the oven to 400 degrees. Halve each of the fingerling potatoes. Place in a cast iron skillet and drizzle with olive oil. Add rosemary, salt and pepper. Toss to coat evenly. Bake for 20 to 30 minutes or until tender. Right before serving, sprinkle the potatoes with the finishing salt. Serves 2 to 3.

Mustard Marinated Grilled Brussels Sprouts

Tags

brussels sprouts, garlic, gluten free, grilled, honey, mustard, side dish, vegetable, vegetarian

I desperately want my husband to like Brussels sprouts. I have fixed them several different ways but he just won’t like them. Sadly, this recipe is no exception. That’s ok- MORE FOR ME!!!! The mustard and garlic add a bit of zippiness while the honey caramelizes and browns with the grill’s heat making these baby cabbages are super tasty and even good left over. He may not like these but I will still be fixing them. 🙂

Mustard Marinated Grilled Brussels Sprouts (a variation of this recipe)

• 1 lb fresh Brussles sprouts
• 2 tbsp whole grain mustard
• 2 tbsp vegetable oil
• 1 tsp honey
• 1 tsp garlic powder
• Salt and fresh ground pepper to taste
• 3 skewers (if wood, soak for 30 minutes in water)

In a large pot, add water and salt. Bring to a boil. Boil the Brussels sprouts for 2 to three minutes. Drain and add to icy water to stop the cooling process. Allow to sit for about 5 minutes then drain.

In a medium bowl, combine the mustard, oil, honey, garlic, salt, and pepper. Mix well. Add the Brussels spouts to the mustard mixture and allow to marinate for 30 minutes. Thread the Brussels sprouts onto the skewers. Grill them over medium heat for 3 to 4 minutes on each side. If you have leftover marinade, spoon over the skewers after you turn them. The outer leaves will be lightly charred when they are done. Serves 2.

Mustard Roast Beef with Fall Vegetable Hash

Tags

beef, brussles sprouts, fall, gluten free, gravy, mustard, parsnips, roast, seasonal, turnips, vegetables

I don’t normally post two recipes at the same time but these two go together “like peas and carrots” as Forrest Gump would say. I love the flavor of the beef by itself. Drizzling the gravy over the vegetables takes them to a whole other level. If you want a meal to showcase all the best food things of fall, this is the meal for you!

Mustard Roast Beef (from NOSH)

• 2 tsp mustard seeds
• 1 tsp sea salt flakes
• 1 tsp cracked black pepper
• 1 tbsp thyme leaves
• 1/4 cup olive oil, plus one tablespoon extra
• 4 lb boneless beef rib eye
• 1/4-1/2 cup Dijon mustard
• 1 stick room temperature butter
• kitchen string

Remember to take the beef out of the fridge at least 10 minutes before you sear it or put it in the oven, this will ensure even cooking.

Preheat oven to 250 degrees. Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and pound until combined. In a separate bowl combine butter and Dijon mustard until completely integrated. Combine spice mixture and mustard mixture, set aside.
Brush the beef with the extra oil. Heat a large non-stick frying pan over high and cook the beef for 1-2 minutes each side or until brown. remove from the pan. Secure with kitchen string and rub the mustard mixture over the beef. Place on a rack in a baking dish and roast for 2 hours for medium to medium well. After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax.  After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax. Serves 4-6.

Make a sauce with the pan drippings by placing the roasting pan on the stove top over medium heat. Add beef broth or red wine (I did the wine) and reduce it down to your desired amount.

Fall Vegetable Hash (from Southern Living Sept 2013)

• 4 slices of thick cut bacon
• 2 tbsp olive oil
• 1 mediun onion, chopped
• 1 medium sweet potato, peeled and cubed into 1/2 inch cubes
• 1 medium turnip, peeled and cubed into 1/2 inch cubes
• 1 parsnip, peeled and cubed into 1/2 cubes
• 1 lb small fresh Brussles sprouts, quarted
• 2 garlic cloves, sliced

Cook bacon in a large cast iron skillet over medium heat until crispy. Remove the bacon and drain on paper towels. Drain the skillet, reserving 2 tbsp of the drippings. Coarsely chop the bacon.

Add oil to hot drippings in the skillet. Cook onions and sweet potatoes over medium heat for 5 minutes, stirring occasionally. Add turnips and cook for another 8 minutes. Combine vinegar and 2 tbsp water. Add Brussles sprouts, garlic, and vinegar mixture to the skillet. Cover and cook, stirring occasionally, for 5 minutes or until the veggies are tender. Stir in the bacon. Season with salt and pepper to taste. Serves 8.

Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss

Tags

baby Swiss, caramelized, cheese, gratin, kale, onion, side dish, vegetarian, wild rice

I rarely buy a cookbook. Very few of them have more than 5 recipes that seem unique or appeal to my taste buds. The Smitten Kitchen Cookbook by Deb Perelman is a cookbook I will buy. It has fantastic pictures, deliciously appealing recipes, and she writes in such a delightful style. She makes you wish you were her neighbor or your kids went to the same school so you would have a reason to pop into her kitchen and try her treats in person. But since I don’t know her, I will just have to be content with making her recipes. So far I have made 5; each has been delicious. And there are so many more I want to try.

Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss

Wild Rice:

• 5 cups cooked wild rice (from 1 2/3 cups dry), cooked per package instructions

Caramelized Onions:

• 1 tbsp butter
• 1 tbsp olive oil
• 2 large sweet onions, halved and thinly sliced
• 1/2 tsp salt
• Freshly ground pepper to taste
• 4 cups stemmed, ribboned kale leaves

Assembly Items:

• 2 cups coarsely grated Swiss cheese
• 2 tbsp butter (1 to grease to pan, 1 for the crumbs)
• 3/4 cup vegetable broth
• 1 cup fine, dry breadcrumbs
• Salt and pepper to taste

Cook the rice according the package directions. Preheat oven to 375 degrees.

Heat the butter and olive oil in a heavy bottomed skillet (no non-stick) over medium heat. Add onions, sprinkle with salt and pepper, and cook until tender and sweet (about 30 minutes). Stir occasionally. Add the kale ribbons and cook until wilted (about 5 minutes). Stir together the onion-kale mixture, wild rice, and 1 cup of the grated cheese in a large bowl. Season with salt and pepper as needed.

Grease a 2 quart baking dish with 1 tbsp of the butter. Spread the wild rice mixture in to the prepared pan. Pour broth over it. Sprinkle the remaining cheese over the rice. Toss the breadcrumbs with 1 tbsp melted butter, salt and pepper to taste. Sprinkle over cheese. Bake for 30 to 35 minutes, or until bubbly and beginning to brown on top. Serves 10 to 12 as a side dish. Refrigerates and reheats well!

Mushrooms in Vermouth on French Bread

Tags

appetizer, food, main dish, mushrooms, Parmesan cheese, side dish, toasts, vegetarian, vermouth

I love mushrooms in almost every way I have ever had them prepared. This recipe is another way that they are delicious and easy to prepare. I made these as a side but they could be an appetizer or a vegetarian main dish.

Mushrooms in Vermouth on French Bread (a variation of this recipe)

• 4 cups fresh mushrooms: white, baby bello, and shiitake
• 2 tbspl butter
• 1 tbsp olive oil
• 4 slices sourdough French bread, toasted
• Splash of dry vermouth
• 1 clove garlic, microplaned
• Chopped chives
• Thin slices of Parmesan cheese

Slice the mushrooms. Add the olive oil and butter. When the butter is melted, add the mushrooms and brown on high heat for about 2 minutes. Reduce the heat and cook until they are nicely browned. Add about 3 tbsp of vermouth to the pan to deglaze; at the same time, add the garlic clove. Allow the alcohol to cook off (about 2 minutes). Remove from heat. Top each toasted slice of bread with mushrooms, then Parm, then the chives. Serves 2 large servings or 4 small servings. Consider serving these toasts with a salad or a light soup.