Grilled Cheese with Smoked Gouda, Roasted Mushooms and Onions

Tags

gouda, grilled cheese, mushroom, onion, roasted, sandwich, smoked, vegetarian

These little sandwiches are pretty dang tasty. Umami overload. My favorite. Next time I will add roast beef or pastrami. A delicious meal with very little effort.

• Servings: 2
• Time: 35 minutes
• Difficulty: easy
• Print

• 8 oz mushrooms, sliced
• 1 medium onion, thinly sliced
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 4 tbsp butter
• 4 slices good bread
• 1 cup smoked gouda, shredded

Preheat oven to 400°F. On a baking sheet,  toss sliced mushrooms and onion in olive oil, salt and pepper. Roast the veggies for 20 to 25 minutes, until lightly browning around the edges.

In a non-stick skillet, melt the butter. Take the four slices and dip them in the melted butter. Be sure that the butter is evenly coating the four sides. Remove the skillet from the heat. Assemble the sandwiches in skillet in this order- bread (butter side down), 1/4 of the cheese, roasted onions and mushrooms, 1/4 of the cheese, bread (butter side up). Lightly press together to help things settle. Grill over medium heat until each side is lightly browned and the cheese is melty. Inspired by this recipe.

 

Indonesian Slaw with Spicy Peanut Dressing

Tags

Asian, cabbage, Indonesian, peanuts, salad, slaw, spicy, vegetarian

This winter weather is getting on my nerves. I am tired of the wind, the snow, the cold, the lack of flowers. I am tired of it all. I want to get away to a sunny land with sand and bright colors. Alas, there are no travels in my future. Until then, I will comfort myself with this delicious and happy salad. The crunch of the veggies really makes you feel like you are eating something of substance. And the flavors!!! Oh My! They just pair so perfectly. I think this is my new favorite salad…. You absolutely MUST try this! You can thank me later.

• Servings: 4
• Time: 20 minutes
• Difficulty: easy
• Print

Salad:

• 1/2 large cabbage, thinly shredded
• 1/2 pineapple, sliced into thin strips
• 2 carrots, peeled and shredded
• 1 red bell pepper, diced
• 3 green onions, diced (I used red onion)
• 1 cup cilantro, chopped
• Handful peanuts, roasted, salted and chopped

Dressing:

• 1/3 cup all natural peanut butter, smooth
• 1/3 cup rice wine vinegar
• 2 tbsp tamari sauce (or soy sauce)
• 2 tbsp brown sugar, packed
• 1 tbsp Sriracha sauce, more or less to taste
• 1 large garlic clove, minced

Toss all salad ingredients except the peanuts into a large bowl. Set aside in the fridge. In a small bowl, combine the dressing ingredients. Blend or whisk to combine. Top individual salads with desired amount of dressing. Top with chopped peanuts. This amazing recipe is from Just a Smidgen. 

 

Tapas Week Part 4: Five Layer Greek Dip

Tags

dip, feta, greek, healthy, hummus, layered, olives, vegetarian

Things here in Kentucky have been a mess. It’s been bitter cold. Miserably snowy and windy. We had a funeral to attend earlier this week. Because of the 5 inches of snow that made the roads an absolute mess, we were about 30 minutes late. When we went to the graveside, we had to climb a big hill, through the snow and wind, holding on to the old people to keep them from sliding off the hill.

Today is the first day I have had time to sit down and blog. It’s cold and snowy again. I am thankful to be inside in the warm and safe. It has given me time to catch up on reading the blogs I follow and to write posts for the next couple of days. I hope your Saturday is a good one. And thank you for being understanding about my absence. I have missed you!

Other posts in Tapas Week:

Tapas Week Part 1: Wild Mushroom Pierogies

Tapas Week Part 2: Crispy Spicy Black Eyed Peas

Tapas Week Part 3: Apple Bites With Bacon and Jalapeno Cream Cheese

Five Layer Greek Dip

• Servings: 4-6
• Time: 15 minutes max
• Difficulty: easy
• Print

• 1 (7-ounce) package of hummus
• 4 ounces of feta cheese, crumbled
• 1/2 cup chopped tomatoes
• 1/2 cup chopped cucumbers
• 1/4 cup chopped kalamata olives (you could use another variety if you prefer)
• Pita chips or veggies for dipping

Spread hummus onto bottom of 9-inch pie plate. Layer the ingredients evenly over the hummus in the following order: feta, tomatoes, cucumbers, olives. Refrigerate until serving but don’t make too far in advance because the tomatoes and cucumbers give off moisture the longer they sit.

Tapas Week Part 2: Crispy Spicy Black Eyed Peas

Tags

black eyed peas, gluten free, healthy, protein, salty, snacks, Southern, tapas, vegetarian

When I have a food craving, it’s usually for crunchy saltiness. I usually don’t want potato chips, just because they are so bad for you. These little babies meet my needs. And they have a little boost of protein that keeps you from getting hungry. I love that you could use nearly any flavor combination with them. Next time I am thinking something curry… What flavor combo would you use?

Crispy Spicy Black Eyed Peas (from Rufus’ Food and Spirits Guide)

• 2 cups dried black-eyed peas
• 3 tbsp olive oil
• 2 tsp cayenne pepper
• 1 tsp chili powder
• 1/2 tsp Old Bay
• 1/2 tsp paprika
• 1/4 tsp ginger
• 1/4 tsp turmeric
• sea salt to taste (it takes quite a bit)
• white pepper to taste
• black pepper to taste

Preheat oven to 350 degrees. Rinse beans removing any stones or dirt. Cover with water simmer for 15-20 minutes. They should still have a little bite in them. Drain beans. In a bowl, combine the peas, oil, spices, salt and pepper. Stir gently to coat. Pour beans onto the baking sheet. Roast for 45 to 1 hour or until the sound like popcorn kernels rolling around on the tray. Let cool. Store in airtight container.

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.

 

Chai Lattes to Ward off the Bitter Cold!

Tags

beverage, black tea, chai, cheap, drink, gluten free, homemade, latte, vegetarian

According to the National Weather Service, we are currently experiencing gust of wind up to 35 mph. Though our temperature is 55F, it is expected to drop 8F with wind chills below -5F. Tomorrow promises to be even better – Highs around 9. Wind chill readings 12 below to 22 below zero. Thank goodness for my electric blanket and this chai.  The flavors of this chai are perfect. Exactly like my local coffee shop makes it, only I didn’t use steamed milk. Plus my version is a heck of a lot cheaper!

Chai Latte for One

• 1 cup water
• 1 black tea bag
• 1/4 tsp of ginger, cardamon, ground cloves, and ground cinnamon
• Sugar to taste
• 1 cup milk

In a small saucepan, combine the water with tea and the spices. Boil gently until the tea is steeped well. Add your sugar and the milk. Simmer until heated through. Strain the tea through a fine mesh strainer. Serves 1 but multiplies well.

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.

Jalapeno Dressing

Tags

dressing, gluten free, jalapeno, Mexican, salad, spicy, vegetarian

This dressing is really good. Tangy and spicy without being overwhelming. I like to use it as a dipping sauce for a southwestern style wrap or salad. It would also be good for dipping chicken tenders or southwestern style egg rolls. In other words, it’s awesome.

Jalapeno Dressing (loosely based on this recipe)

• 5 cloves garlic
• 2 jalapenos with seeds and membranes removed
• 1 tbsp Dijon mustard
• Salt and freshly ground pepper
• 1 tsp Worcestershire sauce
• 1 tablespoon honey
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1/4 cup mild onion, chopped

Toss all the ingredients into a food processor and blitz until smooth. Makes about 1 cup of dressing.

Lighter (But Just as Tasty) Broccoli Cheese Soup

Tags

broccoli, cheese, fall, lighter, soup, vegetarian

I love broccoli cheese soup but do not like the calories it contains (this one is 469 calories per serving). I also don’t like that many recipes contain all kinds of fillers and “fake cheese.” Now, don’t get me wrong, Velveeta has it’s very limited place in the food world (please don’t sent me hate mail for this!). Broccoli cheese soup have just that – broccoli and cheese. That way those flavors are predominant. You will love this soup for its simplicity of flavor and ease of preparation.

Lighter But Just as Tasty Broccoli Cheese Soup

• 3 cups broccoli florets
• 32 to 48 oz vegetable stock
• 1 cup of sharp cheddar cheese
• 1 cup of Monterey Jack cheese
• 1 cup of shredded carrots
• 1 small onion, diced
• 2 large cloves of garlic, minced
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 bay leaf
• 1/8 tsp dried basil
• 1/8 tsp cayenne pepper
• Salt and pepper to taste

In a heavy bottomed stock pot, add the broccoli, carrots, white onion, garlic, bay leaf, basil, and cayenne pepper to the vegetable stock. Bring to a simmer and cook with a lid on it for about 15 to 20 minutes, until the vegetables are tender. In a small bowl, melt the butter. Stir in the flour until smooth. Add a bit of juice from the pot and stir into the flour mix. Keep adding until the flour mix is very thin. Add the flour/butter mix into the stockpot and simmer another 5 minutes to allow it to thicken. At this point, I felt like the soup was a little thin but I didn’t want to add more fat/flour so I removed about 1/3 of the veggies from the pot and blitzed them a tad bit in the food processor; add them back to the pot. Reduce heat until no longer simmering (to the lowest setting you have). Stir in the cheese right before serving. Garnish with more cheese, a bit of steamed broccoli, or some scallions. Serves 4.

Artichoke Stuffed Shells with Lemon Ricotta Bechamel

Tags

artichoke, cheese, Italian, lemon, pasta, ricotta, stuffed, vegetarian

I love stuffed shells, artichokes, spinach and cheese. This recipe is the perfect combination of all these things. Be aware that it is rich and gooey and delicious and certainly not low calorie. It is a great recipe for a birthday or anniversary celebration or for just any old day you want pure decadence on a plate. Artichoke and Spinach Stuffed Shells with Lemon Ricotta Bechamel

(a variation of a recipe in the Smitten Kitchen Cookbook)

The Shells and Stuffing:

• 18 jumbo pasta shells
• 1 tbsp olive oil
• 3 tbsp butter, cut into pieces
• 1 large onion, diced
• 12 oz frozen artichokes, thawed and patted dry
• 1/4 cup dry white wine
• 1/2 cup grated Romano cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/2 tsp salt
• Black pepper to taste

The Sauce:

• 2 tbsp butter
• 1/8 cup all purpose flour
• 1 cups whole milk
• 1 clove garlic, minced
• 1/2 cup ricotta cheese
• 2 tbsp fresh lemon juice
• Salt and pepper to taste
• Parsley or basil to garnish

Boil shells in salted water until al dente, according to package instructions. Drain and toss with a bit of olive oil to keep them from sticking together.

For the filling – In a heavy skillet or pot, melt the three tablespoons of butter and cook until it turns nutty brown, stirring occasionally. Once browned, add the olive oil then onion and saute until lightly browned, about 7 minutes. Add the artichoke hearts and cook until softened, about 5 minutes. Add the wine and cook until completely absorbed. Remove from heat and allow to cool slightly. Transfer the artichoke mixture to the bowl of a food processor. Add both the cheeses, the egg yolks, lemon juice, salt and pepper. Pulse the mixture in the food processor until well chopped but with some texture.

For the sauce – Melt the butter in a saucepan. Once melted, add the flour and whisk until smooth. Add the milk one bit at a time, whisking continuously so that no lumps form. Add the garlic and bring to a simmer. Allow to cook for a couple of minutes to thicken. Remove from the heat and add the ricotta, lemon juice, salt and pepper. Taste and adjust seasonings as needed.

To assemble – Preheat the oven to 350 degrees. Pour half of the sauce on the bottom of a 9×13 glass baking dish. Scoop 1 tablespoon of the artichoke filling into each shell, placing the filled shell seam side up. When each shell is full, spoon the remaining sauce over the shells. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes. Sprinkle with the herb garnish and serve immediately.