Tag: Cheese

Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Corn Casserole

Belinda

I am almost embarrassed to put this on the blog, as it’s so incredibly simple, but everyone loves it. My friend Helen asked me if I had a simple cornbread recipe so this is for her! This is a Paula Deene recipe, so don’t jump on the scales after you eat it!

Serves 6 – 12

1/2 cup butter, melted
1 (15 oz) can creamed corn
1 (15 oz) can sweet corn, drained
1 cup sour cream
1 (8 1/2 oz) box Jiffy corn muffin mix
1& 1/2 cups shredded cheddar cheese

Preheat the oven to 350 degrees
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter
Pour into a greased casserole dish.
Bake for 45 mins, or until golden brown
Remove from the oven and top with the cheddar cheese
Return to the oven for 5 to 10 mins until the cheese has melted
Let stand for 5 mins then serve warm

That’s it!!

Appetizer Vegetarian · Appetizers · Gluten Free · Nuts

My quick pesto mushroom starter

Belinda

This is ever so quick and tasty, especially if you have your own homemade pesto, but a good brand of store-bought pesto works really well too. I haven’t given measurements as it’s a recipe to be creative with!

Preheat oven to 450 degrees

Serves 4

4 large portobello mushrooms
about 2 tbsp pesto sauce per mushroom (preferably homemade)
2 large balls of fresh mozzarella (the ones in water)
good olive oil
Parmigiano Reggiano cheese, grated
ground pepper
lightly toasted pine nuts, (about 1 tbsp per mushroom)

Wipe the mushrooms clean with a damp cloth, do not wash under running water, remove the stalks and put on a baking tray dark side up.
Sprinkle each with olive oil then put in the pesto sauce.
Top the pesto with torn up pieces of mozzarella cheese and sprinkle the pine nuts over.
Season with ground pepper and a little kosher salt. Add grated parmesan cheese, about 1-2 tbsp per mushroom.
Put under a broiler first and cook on a medium heat so as not to burn the pine-nuts, then if the mushrooms are still too raw, put them on the top shelf in the oven for about 10 minutes to soften them.

Serve!

Vegetable-related

Creamy avocado and white bean wrap

Belinda

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Serve with tortilla chips and salsa.

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2 tbsp cider vinegar
1 tbsp canola oil
2 tsp finely chopped canned chipotle chile in adobo sauce (see Note)
1/4 tsp salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tbsp minced red onion
4 8- to 10-inch whole-wheat wraps or tortillas

1. Whisk vinegar, oil, chipotle chili and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.
Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.

Egg based · Gluten Free · Grains · Meat

Bacon and leek risotto with poached egg

Belinda1 Comment
Serves 6
PREP TIME: 50 minutes
TOTAL TIME: 50 minutes
Recipe c/o Jill Duplex
 
So tasty and comforting!
 
Ingredients
6 large eggs
5 cups chicken broth
1 tablespoon olive oil
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
3/4 cup dry white wine
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese
Fresh Italian parsley leaves (for garnish)
Additional finely grated Parmesan cheese (for garnish)
Preparation
Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. 
Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. 
Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. 
Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water.
 
 DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water
 
Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. 
Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. 
Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes.
Add 1/2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total.
 Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.
Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.
Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. 
Sprinkle egg with salt and pepper. 
Sprinkle with parsley leaves, additional cheese, and reserved leeks.
Do-ahead · Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Jerusalem artichoke and mushroom dauphinoise

Belinda

This is almost sexy in it’s unctious creaminess!!
Make sure the artichokes are tender when you cook them, because when I cooked this the first time, they weren’t!

1 1/2 lbs Jerusalem artichokes (or sunchokes)
2 tbsp olive oil
1 sliced onion
2 crushed cloves of garlic
5 cups cremini mushrooms, sliced
1 cup creme fraiche or sour cream
2/3 cup light cream or whole cream
1 tbsp whole grain mustard
1 good pinch freshly grated nutmeg
1 lemon, grated zest only
1 heaped tbsp chopped fresh parsley
3/4 cup grated gruyere cheese

Preheat oven to 350 degrees
Cook artichokes in lightly salted boiling water for 15 minutes or until tender.
Meanwhile, heat 2 tbsp olive oil in a large pan. Add 1 sliced onion and 2 crushed cloves garlic and saute for 3 minutes until soft.
Increase the heat and add the sliced mushrooms and cook for 5 to 10 mins tossing occasionally, until golden.

Drain the artichokes and refresh under cold running water. Drain again and peel.
Slice any large artichokes into thirds and arrange in a shallow 1 1/4 quart dish with the mushroom mixture.

In a bowl mix together the sour cream, (or creme fraiche)  light cream, whole grain mustard, freshly grated nutmeg, grated zest of a lemon and chopped parsley. Season well and pour over the vegetables.
Sprinkle the top with the grated gruyere cheese and bake for 30 to 40 minutes until golden and bubbling.
Serve immediately.

 

Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Mock garlic mashed potatoes

Belinda

We eat these a lot and they contain no carbs!

 

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Serves 4

1 medium head cauliflower
1 tbsp cream cheese at room temperature
1/4 cup grated Parmesan cheese
1/2 tsp minced garlic
1/8 tsp straight chicken base or bouillon
1/8 tsp freshly ground black pepper
1/2 tsp chopped fresh or dried chives
1 tbsp butter

Clean and remove all the green leaves from a cauliflower. Put it into a steamer and steam until tender.
(You can also cut the cauliflower into florets and boil them till tender)
Drain well, do not let cool and pat the cooked cauliflower very dry with several layers of kitchen towel.

In a food processor puree the cauliflower with the cream cheese, parmesan, garlic,chicken base and pepper until almost smooth.
Garnish with chives and serve with pats of butter.

HINT- try roasting the garlic and adding a little fresh rosemary for a whole new taste!

Do-ahead · Egg based · Vegetable sides · Vegetable-related

Roasted cherry tomato clafouti

Belinda

Printed with permission from Rose Murray.

2 cups cherry tomatoes (about 1lb)
2 tbsp olive oil
1 tbsp chopped fresh thyme (or 1 tsp of dried thyme)
2 cloves garlic, crushed
2 tsp granulated sugar
salt and pepper
1 cup cream
3 extra large eggs
2 tbsp all-purpose flour
1/2 to 3/4 lb shredded mozzarella cheese (about 2 cups)

Preheat the oven to 400 degrees
Remove the stems from the tomatoes. Arrange in a single layer in a shallow 6-cup baking dish.
Drizzle with the olive oil, sprinkle with the thyme,garlic, sugar, 1/2 tsp salt and 1/4 tsp pepper.
Roast in oven for 10 -15 minutes or until the skin shrivels slightly.

In a blender, blend the cream, eggs and flour until smooth. Pour over the tomatoes. Sprinkle with the cheese.
Reduce the oven temperature to 350 degrees and bake for about 30 minutes or until puffed and golden.
Serve immediately with a salad and crusty bread.

Appetizers · Do-ahead · Meat

My roasted fig, prosciutto and blue cheese baguette

Belinda

This is fantastic with such an orgy of flavors and textures in the mouth.
Very simple, but make sure your ingredients are the best you can find.

1 French baguette
2 packs Italian thinly sliced prosciuto (Spend the money on the genuine Italian made prosciutto, not some trader Joes or any other store “knock-off)
6 oz St Agur, cheese, Gorgonzola or Roquefort, softened at room temperature.
8 fresh ripe figs
Raw or brown sugar to sprinkle on the figs

Preheat the oven to 400 degrees

Slice the French baguette diagonally, wiping each side with a little olive oil and roast on a baking sheet till crisp. Turn halfway through the roasting. Be careful they don’t burn. Remove from the oven and set aside.

Lay the thin slices of prosciutto on a baking sheet topped with either a silicone mat or a piece of baking parchment. Roast at 400 degrees for about 6 – 8 minutes till the pieces are really crisp. Remove and set aside.

Slice each fig into 3 slices and set aside.

Set up your station and on another lined baking sheet, place the roasted slices of baguette, break up the slices of prosciutto and lay them over the slices of bread, then add the fig slices to the prosciutto. Sprinkle the fig slices with the sugar, keeping the sugared side facing upwards. Top the figs with generous slices of blue cheese.
Roast at 400 degrees for 5 – 7 minutes till the cheese is well melted and the figs are heated through.

Serve with lots of napkins!!

Do-ahead · Nuts · Pasta · Sauces · Vegetarian pasta

Pesto a la Arriabiata sauce

Belinda

We are going out for dinner tonight to some vegetarian friends and I didn’t just want to take wine, so was wondering what I could make with whatever I had in the house that only took 30 minutes.
Looking outside on the table, I noticed the three full basil plants we bought at Trader Joes.
“Ahh, pesto sauce”, I thought, “but how could I make it different”?

My husband came into the kitchen while I was throwing stuff into the processor and after I made it, pronounced it “lovely” so that was the seal I needed.

1 whole (full-leaved) Trader Joes basil plant stripped completely and the leaves washed and spun in the salad spinner.
5 cloves garlic
1/2 cup grated fresh Parmegiano Reggiano cheese
1/4 tsp dried red chilli flakes
1/4 tsp ground black pepper
1 tsp Kosher salt
1/2 to 3/4 cup extra virgin olive oil
2 tbsp drained capers
1/2 heaped cup pitted kalamata olives
6 sun dried tomatoes (in oil)
1/2 cup toasted pine nuts
1/2 lemon, juice only

(cream added can make it more luxurious!)

Start by putting all the basil into a food processor and turn it on. Through the tube in the top, put the garlic, chilli flakes, olive oil, parmesan cheese, salt, pepper, capers,sun dried tomatoes, pine nuts, lemon juice, olives and anything else you may have forgotten.
Puree for a few minutes, then taste and add more seasoning if it needs it.
Pour into a lovely glass jar with a lid and you have a great pasta sauce, or a base for crunchy, toasted bruschetta, or a base for many seafood dishes. It’s lovely as a dip for grilled shrimp, a coating on a piece of white fish, or even added to a soup as a dollop in the middle of the bowl just as you serve it, as in “pistou”.

There are endless ways to use it and it lasts a long time, including freezes well.
The Trader Joes basil plants are the most economical way to make pesto based sauces if you don’t grow basil. Unforunately we are having a battle with the garden snails and they claimed this year’s basil!

Do-ahead · Egg based · Gluten Free · Grains

Provencal gratin of spinach and zucchini

Belinda

Provence (my most favorite part of the world) is known for it’s terracotta (baked earth) flower pots, urns, tiles and even cooking dishes. A “Tian”is a type of earthenware gratin dish which also gives it’s name to the food cooked in it.
They are generally vegetable oriented; and often rice grown in the Camargue (the marsh land of Provence) is added to the dish to make it more substantial.
This is an easy dish to double.

Serves 6 – 8

Ingredients
1 1/2lbs fresh spinach, washed
3 good sized zucchini, grated
4 oz short or medium grained rice
2 large onions, chopped
3 cloves garlic, chopped
2 tbsp olive oil
4 extra large whole eggs
1 cup whole milk
3/4 cup grated Parmigiano Reggiano cheese
2 tsps salt
freshly ground black  pepper
good pinch grated nutmeg

Assembly and Presentation
Preheat the oven to 375 degrees.

Oil a fairly large earthenware oven dish with a bit of olive oil.
In a saute pan cook the chopped onions and garlic until soft. Season with salt and pepper and add the grated zucchini and cook for an additional 10 minutes until the zucchini is wilted.

Blanch the spinach in boiling salted water for 2 minutes. Drain and refresh under cold water. Squeeze out the excess liquid and chop the spinach.
Put the rice in a pan of boiling salted water and simmer for 12 minutes. Drain.
Beat the eggs and gradually stir in the milk. Season with salt, pepper and nutmeg. Add the zucchini, spinach. rice and parmesan.

Pour into the gratin dish and bake for 30 minutes. Serve hot .