Wednesday, August 30, 2017

Mixed Vegetables with Artichokes

Sometimes the best recipes are found on the bargain table at bookstores!  That is where I found Vegetarian, a Barnes and Noble book, a few years back.  It is filled with vegetarian recipes that have become my favorites.  To those not really familiar with vegetarian cooking, don't judge a recipe by the list of ingredients!  This one didn't particularly appeal to me by the ingredients.  I only tried it because of its strong nutritional value.  It was a pleasant surprise that the flavor was superb.

2 tablespoons olive oil
1 1/2 pounds frozen fava or lima beans
4 turnips, peeled and sliced
4 leeks, sliced
1 red bell pepper, seeded and sliced
7 oz. fresh spinach leaves
2  14 oz. cans artichoke hearts, drained
1/4 cup pumpkin seeds
soy sauce
salt and freshly ground black pepper

Preheat the oven to 350.  Pour olive oil into a casserole.

Cook the beans in a saucepan of boiling lightly salted water for about 10 minutes.  Drain.  Place in the casserole.  Add the turnips, leeks, red pepper, spinach and canned artichoke hearts.

Cover the casserole and bake about 30 to 40 minutes, or until the turnips are slightly soft and other vegetables are tender.

Stir in the pumpkin seeds and soy sauce to taste.  Season with salt and pepper and serve.

Monday, August 28, 2017

Marinated Pork Tenderloin

This is one of my favorite ways to prepare pork tenderloins.

1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons Sherry
1 1/2 teaspoons minced dried onion
1 teaspoon cinnamon
2 tablespoons olive oil
pinch of garlic powder
2 (3/4 lb) tenderloins

Combine the marinade ingredients and marinate the tenderloins for 6 to 12 hours.

Grill over charcoal for 20 minutes or till desired doneness, being careful not to overcook.


Thursday, August 10, 2017

Old Fashioned Meatloaf

This recipe comes from my 1001 Ways to Cook Southern, a Southern Living (magazine) cookbook.  I have several of the Southern Living cookbooks and love all of them.

I was never excited about meatloaf, having grown up eating a bland version of it.  This one is nothing like that.  I am sure this will become a favorite in your house.

1 tablespoon butter
3 celery ribs finely chopped
1/2 of a large onion, finely chopped
2 lb lean ground beef
2 tablespoons Worcestershire sauce, divided
1/2 cup Italian seasoned bread crumbs
1/3 cup ketchup
2 teaspoons Creole seasoning
1 teaspoon Greek seasoning
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 (8 oz) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup

Preheat oven to 350.  Melt butter in skillet over medium heat.  Add celery and onion and saute until tender, about 7 minutes.

Stir together celery and onion mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl.  Shape into a 10 inch x 5 inch loaf;  place on a lightly greased broiler rack.  Place rack in a foil lined broiler pan.

Bake at 350 for 45 minutes.  Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste and 1 tablespoon ketchup until blended.  Pour evenly over meatloaf and bake 10 to 15 minutes more or until it is no longer pink in the center.  Let stand 10 minutes before serving.

Sunday, August 6, 2017

Surprisingly delicious savory galette

Until very recently, I had never heard the term "galette."  In one of my online surfing sessions, I stumbled onto it.

By definition, a galette is a French cuisine term referring to a simple and versatile pie.  It can be sweet or savory.  Further exploration on the web had me really curious.

When I first read the ingredients and instructions for the Tomato and Onion Galette above, I was not at all excited.  But something about it kind of pushed me to try it.  It was delicious!

Here are the ingredients.  Notice there are not specific amounts given.  That is the versatile part of it!

tomatoes, cut in thick slices, about 3/4 inch
thinly sliced red onion, simmered in red wine vinegar
feta cheese
one pie crust - I made a whole wheat one, using half all purpose flour and half whole wheat

Begin by cutting the tomatoes into thick slices.  Place on a baking sheet covered in foil.  Sprinkle with a little salt if you like.  In a foil pouch, place cut up garlic with a little water and seal.  Put this on the baking sheet with the tomatoes.  Roast in a 350 oven for an hour.

Prepare the pie crust.

Simmer the sliced red onion in red wine vinegar.

Place the pie crust on a foil covered baking sheet.  Top with red onions, tomatoes, mashed garlic, and feta cheese.  Sprinkle with thyme.  Prepare the pie crust around the vegetables as shown in the picture.

Bake in a 400 degree over till crust is done - about 25 to 30 minutes.

I think you will be very pleasantly surprised with this one!

Tuesday, August 1, 2017

Round Steak Pie

It has been said, find the dirtiest page in a cookbook if you want the very best recipe!  That is certainly true of my copy of Fan Fare, a cookbook by the Rochester Philharmonic Orchestra, copyright 1981.  The page this recipe is on has been splattered and wiped many times! Over the years, I have found dozens of recipes here that I have used over and over.

Round Steak Pie is a real winner!

1 lb. beef round steak, cut into cubes
2 tablespoons oil
1 can (8 oz.) tomatoes, chopped
2 medium onions, chopped
1/2 cup water
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 package (8 oz.) frozen Italian vegetables
1 can (6 oz) sliced mushrooms, drained
1/2 cup sour cream
1/4 cup flour

Sour Cream Biscuit Topping:
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
1/2 cup sour cream
2 tablespoons milk

In a heavy skillet, brown steak cubes in hot oil.  Stir in tomatoes and juice, onions, water, sugar, salt, pepper and Worcestershire sauce.  Cover and simmer about 1 1/2 hours.  Stir in Italian vegetables and mushrooms.  Mix sour cream and flour together and add to meat mixture.  Cook and stir until thickened and bubbly.  Transfer meat to a 2 quart casserole.  Top with sour cream biscuit topping.  Bake in preheated 400 degree oven for 20 to 25 minutes or until topping is light brown.


In a small bowl, stir together flour, baking powder, and salt.  Cut in butter until mixture is consistency of coarse crumbs.  Stir in sour cream and milk until ingredients are moistened.  Turn dough out onto a lightly floured surface.  Knead until smooth.  Pat or roll dough to an 8 inch circle.  Cut into 6 wedges and place on top of meat in casserole.