Kale and Carmelized onion Dressing

From https://smittenkitchen.com/2015/11/kale-and-caramelized-onion-stuffing/

Kale and Caramelized Onion Stuffing

Serves 8

Technically, this is dressing. Stuffing is cooked inside the bird, dressing, on the outside.

• 1 1/4-pound (20 ounce) round of sourdough or dense country-style white bread
• 1/2 cup olive oil, divided
• 3 tablespoons unsalted butter, divided
• 3 medium yellow onions, thinly sliced in half-moons
• Kosher salt
• 1/2 teaspoon sugar or honey
• 2 tablespoons sherry vinegar
• 1 pound (large bundle) curly kale, center ribs and stems removed, chopped or torn into large chunks
• 2 garlic cloves, minced
• 2 cups vegetable, chicken or turkey broth, divided
• Red pepper flakes, to taste
• 2 tablespoons sherry

Heat oven to 400°F. Slice crusts off bread (you can save them for breadcrumbs) and tear loaf into rough 1-ish-inch pieces. Place in a large bowl and drizzle with 4 tablespoons olive oil and toss well. Spread on a large rimmed baking sheet and toast in oven, tossing once or twice for even color, until golden brown and crisp on the outside but still a little tender inside, about 20 minutes. Let cool on sheet, then tip back into that large bowl.

Meanwhile, melt 1 tablespoon butter in 2 tablespoons oil in the bottom of a large saute pan over low heat. Add the onions, toss to coat them in oil and cover the pan and with the stove on the lowest heat possible, let them cook undisturbed for 15 minutes. (The steaming and wilting will help them caramelize much faster, yay.) Remove lid, raise heat to medium/medium-high, add sugar and 1 teaspoon salt and cook onions, stirring frequently, for another 15 to 20 minutes, until they’re a deep golden brown. Add 1 tablespoon sherry vinegar and use to scrape any stuck bits off bottom of pan, then cook off. Taste onions. If desired, add a second tablespoon of sherry vinegar and cook off in the same method. (I prefer them with 2 tablespoons.) Add onions to bowl with croutons.

Add 2 more tablespoons olive oil to pan and heat garlic for half a minute, before adding kale. Get kale coated with garlicky oil, then add 2 tablespoons broth. Cook kale until wilted and somewhat tender, seasoning well with salt and pepper, about 6 minutes. Add sherry to pan and cook until it almost disappears. Add remaining broth and last two tablespoons of butter and bring mixture to a simmer.

Pour kale-broth mixture over croutons and caramelized onions. Toss well to combine. Pour mixture into a 3-quart casserole dish and cover with foil. Bake for 15 minutes, then remove foil, and bake for another 15 to 20, until golden and crisp on top.

Do ahead: Each part of this (the croutons, the onions and the kale) can prepared up to 3 days in advance, and assembled and baked when needed. Keep the croutons at room temperature in a container or bag. Keep the onions in the fridge, as well as the kale and broth mixture.

Green Beans & Pancetta with Whole-Grain Mustard Dressing

Cook 20 m

Ready In 30 m

Recipe By: Hilary Meyer “In this easy vegetable side recipe, green beans are tossed with crispy bits of pancetta, shallot and whole-grain mustard after cooking. If you can't find pancetta, bacon is a perfect alternative.” ( From: www.eatingwell.com)

Ingredients

• 1/2 cup chopped pancetta (about 2 ounces)
• 2 tablespoons chopped shallot
• 1 1/2 pounds green beans, trimmed
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons whole-grain mustard
• 1/4 teaspoon ground pepper

Directions

1. Heat a large skillet over medium heat. Add pancetta and cook, stirring often, until crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

2. Add shallot and green beans to the pan. Cook, stirring, until fragrant, 1 to 2 minutes. Add water and salt. Cover and cook until the beans are tender and the water has evaporated, about 8 minutes. Remove from heat and toss with mustard, pepper and the reserved pancetta. Transfer to a serving dish.

Scorched Sweet Peppers and Onions

From: One Good Dish by David Tanis (Artisan Books). Copyright © 2013. Photographs by Gentl & Hyers.

Here is a technique you don't hear much about. The idea is to cook peppers and onions in a hot dry pan, relying on the moisture in the vegetables to keep them from burning (though they do char in a pleasant way). Since both the vegetables are high in water content, they begin to steam, but the high heat evaporates the steam immediately. As they are stirred, they start to take on a bit of color and soften. Once they are half-cooked, add salt and a small amount of oil, which allows them to caramelize, intensifying their natural sweetness. Eat them hot or cold. They're good plain, but I usually add garlic, hot pepper, parsley or basil, and a little vinegar too.

Ingredients

·         1 large onion, cut into 1/4-inch slices

·         3 medium red or yellow sweet peppers (about 1 pound), sliced into 1/4-inch-wide strips

·         Salt and pepper

·         2 tablespoons olive oil

·         2 garlic cloves, minced

·         Red pepper flakes

·         1 tablespoon red wine vinegar

·         Chopped parsley or basil

Instructions

1. Heat a wide cast-iron skillet over high heat, without adding any oil or fat, until the pan is nearly smoking, usually 4 to 5 minutes.

2. Throw in the onion and peppers and stir briskly, then continue stirring until the vegetables begin to soften and char slightly, about 2 minutes. Adjust the heat if they seem to be cooking too quickly.

3. Season with salt and pepper, add the olive oil, and stir-fry until nicely caramelized, another minute or so.

4. Add the garlic and a pinch of red pepper flakes and turn off the heat, then transfer to a serving bowl and add the vinegar and chopped parsley or basil.

Spring Risotto {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

INGREDIENTS:

3 Large Shallots; Chopped

3 Cups Aborio Rice

4-5 Cups Low Sodium Chicken Stock

1 Cup White Wine + 2tbsp White Wine for shallots

1 Cup Frozen Peas

2 Cups Asparagus; chopped

2 Cups Baby Spinach Leaves

Garnish:

Chopped Chives

Shredded Parmesan Cheese

Press the START button the pressure cooker to start the heating element for the browning function.  Add a tablespoon of olive oil into the pot.  Put the chopped shallots into the pot and sauté it for about 1-2 minutes.  Add salt and pepper to taste, then add the 2tbsp of white wine to it.  Cook for 2-3 more minutes, then press the CANCEL button on the pressure cooker to turn it off.

There is no need to rinse or wash the rice.  Simply put the rice into the main cooking pot of the pressure cooker with the shallots.  Add the cup of wine and 4 cups of the stock to the rice.  Give it a quick stir.  Shut the lid and turn it to lock it into position.  Set the pressure valve to Airtight.

Now you can either just press the Rice & Risotto button on your machine, or you can program it to cook for 10-minutes.

When the cooking cycle is complete, release all the pressure by turning the pressure valve to exhaust.  Now the lid will turn and unlock.  Allow the Keep Warm function to stay on for this part just for a few minutes.  Check the consistency of the risotto.  If it’s too sticky and dry, add more stock or wine and give it a good mix.  The rice should be tender but still retain its shape.  Add salt and pepper to taste.  Throw in the asparagus, frozen peas and spinach leaves.  Fold them into the rice.  Shut the lid and using the warm function to heat and cook all the vegetables.  It will take approximately 3-5 minutes.

Open the lid and check on the veggies.  Add the Parmesan cheese and chopped chives when it’s ready to serve.  The longer it sits in the Keep Warm function, the more the risotto will start turning mushy.  So I highly recommend serving it immediately.

Apple-Fennel Salad

From Ming Tsai

Serves 4

INGREDIENTS:

·         1 tablespoon Dijon mustard

·         1/4 cup fresh lemon juice

·         1/4 cup fresh lime juice

·         1 garlic clove, minced

·         1 shallot, minced

·         1 1/2 cups grapeseed or canola oil

·         1 bulb fennel, shaved

·         3 Granny Smith apples, julienned

·         Kosher salt and freshly ground black pepper

·          

INSTRUCTIONS:

In a blender, combine mustard, lemon juice, lime juice, garlic and shallot; blend until smooth.

With blender running, slowly drizzle in oil until vinaigrette is emulsified. Check for seasoning and add salt and pepper if necessary.

In a large bowl, combine fennel and apples and dress with vinaigrette. Reserve extra vinaigrette for later use.

50/50 HOUSE RICE

From Ming Tsai

INSTRUCTIONS:

1. Rinse 1½ cups brown rice and soak it in fresh cold water to cover for 1 hour. Transfer the rice to a medium saucepan.

2. Put 1½ cups white rice in a large bowl in the sink. Rinse the rice by filling the bowl with cold water and stirring the rice with your hand. Drain and repeat until the water in the bowl is clean. Transfer the rice to the same saucepan.

3. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Cover and boil over high heat for 10 minutes. Lower the heat to medium and simmer for 30 minutes.

4. Turn off the heat and let the rice stand, covered, to plump, for 20 minutes.

5. Stir gently and serve.

Note: You can also use your pressure cooker to cook rice. Be sure to use included RICE MEASURE CUP along with REMOVABLE POT markings. PRESSURE COOK for 6 minutes.

Pressure Cooker Wild Rice

Use Rice/Liquid proportion and cooking instructions for your pressure cooker.

Two "Cups" Wild rice

Two Tablespoons butter,  salted or unsalted.

2 Teaspoons minced dried onion
1 Teaspoon white Pepper
1/2 Teaspoon garlic powder
1/2 Teaspoon onion Powder
1/2 Teaspoon salt, or to taste.

For my electric pressure cooker it took 20 minutes.

Additional spices as desired:
1 1/2 Teaspoons ground turmeric
1 Teaspoon cumin
1/2 Teaspoon ground ginger

Pepper-Studded Cornbread

Makes: 8 servings
Yield: servings
Prep: 15 mins
Microwave: 1 min
Bake: 35 mins at 350°F
Cool: 15 mins

Ingredients
1 cup finely chopped red and yellow sweet peppers
1 jalapeno, seeded and finely chopped
3/4 cup all-purpose flour
3/4 cup coarse cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg, lightly beaten
4 tablespoons butter, melted
3/4 cup frozen corn, thawed

Directions

Heat oven to 350 degrees . Coat a 10-inch cast-iron skillet with nonstick cooking spray.
Place sweet peppers and jalapeno in a microwave-safe dish and microwave 1 minute.
In a large bowl, whisk flour, cornmeal, sugar, baking powder, baking soda and salt. Stir in buttermilk, egg and butter until dry ingredients are just moistened. Fold in peppers and corn.
Spoon batter evenly into prepared skillet. Bake at 350 degrees for 35 minutes. Cool on a wire rack 15 minutes.
Cut into 8 wedges and serve warm or at room temperature.

Nutrition Information for Pepper-Studded Cornbread
PER SERVING: 197 cal., 6 g total fat (4 g sat. fat), 39 mg chol., 370 mg sodium, 21 g carb. (1 g fiber), 5 g pro.

From the Family Circle Website

Spicy Soba Noodles

8 oz. dried soba noodles
2.5 tbsp soy sauce or tamari
1 tsp chile-garlic sauce
1 tsp toasted sesame oil.

CRISPY SALT-AND-VINEGAR POTATOES

From: Yahoo Food

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Ingredients:

2 pounds baby Yukon Gold potatoes, halved, quartered if large
1 cup plus 2 Tbsp. distilled white vinegar
1 tablespoon kosher salt, plus more
2 tablespoons unsalted butter
Freshly ground black pepper
2 tablespoons chopped fresh chives
Flaky sea salt (such as Maldon)

Preparation:  
Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.

Quick Creamy Corn

Quick Creamy Corn

2 tsp butter
½ cup each finely chopped green and red peppers
1 pkg 16oz frozen corn, thawed
½ cup(1/2 of 80z tub) Philadelphia Chive and Onion cream cheese spread
¼ cup grated parmesan cheese

1. Melt butter in a medium saucepan.
2. Stir in peppers. Stir until heated through.
3. Stir in corn until heated through
4. Add cream cheese spread; stir until melted.
5. Stir in Parmesan cheese and serve.

Balsamic-glazed green beans

Balsamic-glazed green beans
6 servings

heat oven to 350 degrees F. Spread nuts onto bottom of shallow pan.  Bake 10-15 min. or until golden brown, stirring occasionally. This can be done several days ahead.

1lb fresh green beans, trimmed
1/3 cup dried cranberries
Cook beans and cranberries in simmering water in skillet 4-5 min. or until beans are crisp-tender. Drain; rinse with cold water to stop the cooking

2 tsp butter
½ cup finely chopped sweet onions
1 tbsp brown sugar
Melt butter in large nonstick skillet on medium heat. Add onions and sugar; cook and stir 5 min. Add bean mixture; cook and stir 3 minutes or until heated through

2 Tbsp Kraft Balsamic Vinaigrette Dressing
Stir in dressing; cook and stir 1 min.

Top with nuts
¼ cup toasted slivered Almonds

Corn Cakes

Corn Cakes

½ tsp coconut oil
½ cup ranch dressing

Preheat oven to 200 degrees

Spray and 8in square baking dish with vegetable cooking spray.

In a small bowl combine:
½ cup all-purpose flour
½ tsp baking powder
Mix well.

In a medium bowl, combine:
2 egg whites, lightly beaten
1/3 cup skim milk
2 tsp spicy brown mustard
2 tsp honey
Mix well.

Stir flour mixture into milk mixture until just combined. Stir in:
1 can(7 oz) no-salt-added whole kernel corn, drained
¼ cup chopped green onion.

In a large nonstick skillet, heat coconut oil over medium heat. Pour batter into skillet making 3.5 inch rounds.

Cook corn cakes until tops are bubbly, about  1 minute. Reduce heat to low; using flat spatula, turn cakes and cook until golden, about 2-3 minutes.

Place cakes in prepared dish; cover with foil and place in a warm oven while cooking the remaining corn cakes.

Serve with Ranch.

Refrigerator Cucumbers

3 large cucumbers
1 teaspoon salt
Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.

1/4 cup chopped onion
1/4 cup distilled white vinegar
1/8 cup water
1/4 cup white sugar
1/2 teaspoon celery seed
In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
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2 cucumbers, peeled and thinly sliced
1/2 red onion, thinly sliced
Combine cucumbers and red onion in a salad bowl.

1/2 cup rice wine vinegar
1 1/2 cups water
1 teaspoon white sugar
1/4 teaspoon seasoning salt
In a small bowl, stir together water, rice wine vinegar, sugar, and seasoned salt. Pour over vegetables. Chill for 1 hour. Serve chilled or at room temperature.
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4 large cucumbers, sliced
1 onion, thinly sliced
1 tablespoon dried dill weed
In a large serving bowl, combine cucumbers, onions and dill.

1/2 cup white vinegar
1 cup white sugar
1/2 cup water
1 teaspoon salt (optional)
In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture.

Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).
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(This version heats the brine mixture) 5 large tomatoes, cut into wedges
1 medium onion, sliced
In a large bowl, combine the tomatoes and onion; set aside.

3/4 cup white vinegar
1/4 cup water
6 tablespoons sugar
1 tablespoon mustard seed
1/4 teaspoon cayenne pepper
In a small saucepan, combine the vinegar, sugar, water, mustard seed and cayenne. Bring to a boil;boil for 1 minute. Pour over tomatoes and onion; toss to coat. Cover and refrigerate for at least 2 hours.

1 large cucumber, sliced
Add cucumber; toss to coat.

Refrigerate overnight. Serve with a slotted spoon.

Creamy Cucumbers

1 cup fat-free milk
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream
1 (1 ounce) package ranch salad dressing mix
2 tablespoons dill weed
1/8 teaspoon celery seed
1/8 teaspoon pepper
2 large cucumbers, peeled and sliced
2/3 cup sliced red onion, separated into rings
Directions
In a small bowl, combine the milk, mayonnaise, sour cream, dressing mix, dill, celery seed and pepper. Stir in the cucumbers and onion. Serve with a slotted spoon.

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy Ree Drummond for Food Network MagazinePrep Time: 15 minCook Time: 50 minServes: 6 servings

Ingredients
8 ears corn, husked 2 red bell peppers, diced 2 jalapeno peppers, diced 1 cup heavy cream Kosher salt and freshly ground pepper 1 stick salted butter, cut into pieces

Directions

Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.

Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.

Grandma Harter's Kenadles

Grandma Harter's Kenadles

Read complete recipe before making

T=Tablespoon

t=Teaspoon

9oz Dry Bread

3 Large Eggs
1 Small onion chopped fine
2T Flour
About 1 Cup water.  Use cold or tepid water, not hot

I take about a cup of water in a bowl. Then take a slice of dry bread and put it in the water.  Take it our right away adn crumble it up in a large bowl.  Do this with all the bread.  You might need more water.

After all the bread is crumbled up add the rest of the ingredients and mix.  It should be a mush but not too wet or dry.

Wet hands and make the mush into balls the size of a baseball and drop in hot broth just under the boiling point.  If too wet they will fall apart and you'll have bread soup. If the first one falls apart, add another slice or two of bread.  Do not put the bread in water first.

Let it absorb the moisture in the mush.  Or maybe you might have to put it in the water to make in crumble. Then squeeze it real dry.

The balls will go to the bottom of the boiling broth and in a little while come to the top.  You must put the ball in the hot broth as you make them.  After all are in and then boiling easy, boil about a half hour.

After you get all the bread through the water,  put the water what is left in with the bread crumbs. You may need more water.

I put the bread in the water and let it soak a little then squeeze it out.  I do this with each slice.

I also had this recipe.  It is one I made up:

7oz Dry bread cubes (Holsums)

2oz Seasoned herb bread stuffing
3 Large eggs
2 T Instant flour
2 C Water (Cold)
1 Small onion chopped

Make into a mush.  Wet hands and make into balls the size of baseballs. Drop into hot broth.

I used the herb stuffing cause I wanted to use up some old stuff I had on hand.