Peas with Mushrooms and Onions

Ingredients:

  • 1 16 ounce bag of frozen peas, thawed
  • 1 medium onion, diced
  • 2 small cans mushrooms
  • 1 teaspoon minced garlic
  • 1-2 teaspoons black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Directions:

  1. Heat the oil in a frying pan.
  2. Saute onions until softened.
  3. Add mushrooms and garlic and saute until garlic is fragrant.
  4. Add peas and season with salt and pepper and cook until heated through.

Source: Marks family recipe

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Panzanella

Ingredients:

  • 4 cups tomatoes, cut into large chunks
  • 4 cups day old crusty bread, cut into chunks the same size as the tomatoes
  • 1 cucumber, skinned and seeded, cut into large chunks
  • 1/2 red onion, chopped
  • 1 bunch fresh basil, torn into little pieces
  • 1/4 to 1/2 cup good olive oil
  • Salt and pepper to taste

Directions:

  1. Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes.

Source:  http://www.simplyrecipes.com/recipes/panzanella_bread_salad/

Kathryn’s Incredible Sauteed Spinach

Ingredients:

  • 1 pound spinach, washed
  • 1 small yellow onion, chopped
  • 1 small red onion chopped
  • 1/2 red bell pepper, chopped
  • 2-3 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1-2 tablespoons balsamic vinegar
  • salt (I used fresh ground sea salt)
  • fresh ground black pepper

Directions:

  1. Heat oil in a saute pan.  Add onions and peppers.  Cook until slightly brown.  Add garlic and cook another minute or so.
  2. Add the spinach and cook until wilted.
  3. Splash on the vinegar, to taste.
  4. Salt and pepper to taste.
  5. Serve piping hot.

Source:  Marks family recipe

O’Brian Potato Casserole

Ingredients:

  • 16 ounce bag of frozen O’Brian potatoes (thawed)
  • 16 ounce container sour cream
  • 2 cups cheddar cheese
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell pepper
  • 2 cans cream of celery soup (or your favorite cream of soup)

Directions:

  1. Mix together sour cream, cheese, vegetables and soup.
  2. Fold in potatoes.
  3. Bake at 350 for about 90 minutes.

Source: Marks family recipe

Braised Eggplant with Garlic and Basil

Ingredients

serves Serves 2 to 3, active time 5 minutes, total time 20 minutes

  • 1/4 cup light soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons chili bean sauce
  • 1 teaspoon cornstarch
  • 3 tablespoons vegetable or peanut oil
  • 1 pound Chinese eggplant (about 2 large), sliced into 1/2-inch disks
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/4 teaspoon salt
  • 1/4 cup fresh basil leaves (preferably Thai basil)

Procedures

  1. Combine 1 1/2 cups water, soy sauce, sugar, and chili bean sauce in a small bowl and stir. Combine 1/4 cup water and the cornstarch in a separate bowl.
  2. Heat the oil over a medium-high heat in a large fry pan or Dutch oven until shimmering. Add the garlic and eggplant and sprinkle with the salt. Cook, stirring occasionally, until lightly softened and fragrant, about 2 minutes.
  3. Stir in the water, soy sauce, sugar and chili bean sauce mixture. Bring to a boil. Reduce heat to a gentle but consistent simmer and cook, uncovered, stirring or flipping eggplant occasionally, for until eggplant slices are tender and liquid has reduced by about half, about 15 minutes.
  4. Stir the cornstarch and water mixture in its bowl to loosen it up. Stir it into the pan with the eggplant and allow it to thicken. Taste for seasoning, adding any extra salt, soy sauce, chili sauce, or sugar as desired. Remove from heat and stir in the whole basil leaves. Serve immediately.

Summer Squash Gratin

  • zest of one lemon
  • 1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
  • 1/2 teaspoon fine grain sea salt
  • 1/4 cup fresh oregano leaves
  • 1/4 cup fresh Italian parsley
  • 1 large garlic clove, chopped
  • 1/4 teaspoon fine grain sea salt
  • pinch of red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup unsalted butter
  • 2 cups fresh whole wheat bread crumbs*
  • 1/2 pound waxy potatoes, sliced transparently thin
  • 3/4 cup grated Gruyere cheese, grated on a box grater

Preheat oven to 400F degrees and place a rack in the middle. Rub a 9×9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes – it will really depend on how thinly you sliced the squash and potatoes – and how much moisture was still in them. You don’t want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Broiled Tofu with Miso Glaze and Asparagus

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

  • 4 tablespoons white miso (or Korean miso)
  • 2 tablespoons gochujang (Korean red pepper paste)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 teaspoons fresh grated ginger
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • 1/2 cup water
  • 1 (19-ounce) package of firm tofu, drained
  • 1 tablespoon canola
  • 1 bunch asparagus, tough ends trimmed
  • 2 tablespoons sesame seeds

Procedures

  1. Heat miso, gochujang, apple cider vinegar, honey, ginger, garlic, and water in a medium saucepan over medium-low heat. Stir occasionally and cook until mixture reduces to a thick glaze, 10 to 15 minutes.
  2. Bring a large pot of salted water to a boil. Meanwhile, dry tofu, wrap in paper towels, and weigh down with a plate. After 10 minutes, discard paper towels, cut tofu into 2-inch by 1-inch pieces. Toss with canola oil on a foil lined baking sheet.
  3. Arrange top oven rack to 6 inches below the heating element and preheat broiler to high. Set the baking sheet under the broiler and cook until tofu pieces are lightly browned on top, 3 to 4 minutes. Flip the pieces and brown lightly on the other side, another 3 to 4 minutes. Remove baking sheet from the oven.
  4. Brush the tofu pieces on both sides with the miso glaze. Set back underneath the broiler and cook until glaze has browned, 2 to 3 minutes a side.
  5. Add asparagus to the boiling water and cook until bright green and tender, about 3 minutes. Drain asparagus.
  6. Divide the tofu and asparagus between four plates. Drizzle any extra of the glaze over the asparagus. Sprinkle with sesame seeds and serve.

Source:  http://www.seriouseats.com/recipes/2013/06/broiled-tofu-miso-glaze-asparagus-recipe.html

Cold Noodle Salad with Creamy Peanut Sauce

6 cups low-sodium vegetable stock
1 tablespoon kosher salt
12 ounces Chinese wheat noodles or other flat-style noodles
1/2 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
Red pepper flakes, to taste (optional)
1-2 bell peppers, cut into thin slices, divided (See Recipe Note)
1/2 cup roughly chopped peanuts, divided
Cilantro leaves and lime wedges for garnish
In a large pot, bring the stock and salt to a boil. Add the noodles and cook until al dente, 3 to 4 minutes. Reserve two cups of the cooking broth before straining. Run the noodles under cold water and shake to remove excess liquid before returning them to the empty pot.
In another bowl, combine the peanut butter, soy sauce, vinegar, sesame oil, and 1/4 cup hot cooking broth and whisk vigorously until mixed. (It will be quite thick.) Toss the peanut sauce with the noodles until coated. Stir in additional hot cooking broth — a few splashes at a time — until the dish is smooth and creamy. (You will probably not need all of the reserved broth.) Taste and season with red pepper, additional soy sauce, and rice vinegar if desired.
Fold in 2/3 of the bell peppers and 1/4 cup peanuts. Transfer noodles to serving dish and garnish with remaining peppers and peanuts. Garnish with cilantro leaves and lime wedges. This can be served warm, cold, or at room temperature.

Black Pepper Tofu

Ingredients

serves 4 servings, active time 30 minutes, total time 50 minutes

  • 1 3/4 pounds firm tofu, cut into large (1-inch square) cubes and well-dried with paper towels
  • Cornstarch to dust the tofu
  • 3 tablespoons neutral oil
  • 4 tablespoons butter
  • 8-12 shallots (12 ounces in total), thinly sliced
  • 4 fresh red chiles, thinly sliced, or less to taste
  • 12 cloves garlic, roughly chopped
  • 3 tablespoons chopped fresh ginger
  • 3 tablespoons sweet soy sauce (kecap manis)
  • 3 tablespoons light soy sauce
  • 4 tablespoons dark soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
  • 16 small and thin green onions, sliced or shredded
  • Cooked white rice for serving

Procedures

  1. In a large bowl, sprinkle the tofu with the cornstarch and toss well to lightly coat.
  2. Heat the oil a large (12-inch) skillet over medium-high heat until almost smoking. Add the cubes of tofu and cook, turning the pieces occasionally, until golden and crisp all over. Transfer to a sheet pan lines with paper towels and set aside.
  3. Wipe out the skillet with a paper towl and add 3 tablespoons of the butter. Heat the skillet over medium until the foam subsides, then add the shallots, chiles, garlic, and ginger. Cook, stirring often, until completely soft.
  4. Add the soy sauces to the skillet, along with the sugar and peppercorns. Stir until the sugar is dissolved, then add the tofu back to the skillet and stir to coat it well. Taste for a balance of sweet and spicy, adding sugar or more peppercorns as needed (keep in mind the sauce is meant to be very intense and may well be salty).
  5. Add the remaining tablespoon of butter and turn off the heat. Stir well until the butter is just melted into the sauce (it should make it somewhat shiny). Add the scallions and stir, then serve with white rice.

Source: http://www.seriouseats.com/recipes/2012/03/black-pepper-tofu-recipe.htm

Reese’s Peanut Butter Chip Banana Bread

  • 2 Butter, Softened
  • 2 cup Sugar
  • 4 eggs
  • 2 Tbspn. Buttermilk
  • 1 Tbsp Banana Extract
  • 5 Bananas, Mashed
  • 3 cups All Purpose Flour
  • 3/4 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 2 teaspoon Baking Soda
  • 1 1/2 cup Reese’s Peanut Butter Chips

Preheat oven to 350 degrees.  Line and spray loaf 3 loaf pans.

Cream sugar and butter.  Add eggs individually and beat well.  Add buttermilk, banana extract and bananas.  Mix flour with all the other dry ingredients and add to batter.  Mix and slowly fold in peanut butter chips.

Bake 50-65 minutes or until toothpick comes out clean.