Friday, August 16, 2013

Swiss Chard and Mushroom Squares

I love, love, love this dish! It's great for guests, too. I assemble part way the night before, and finish the casserole off in the morning. Here is the casserole, served with breakfast potatoes and a side salad.

Swiss Chard and Mushroom Squares
inspired by Regina Schrambling's blog, The Wednesday Chef

1 bunch Swiss chard
pinch salt
pinch red pepper flakes
1 small onion, minced
1/2 lb mushrooms (Baby Bella or Crimini), diced
1 T olive oil
1/2 tsp soy sauce or tamari
1/2 c Monterey Jack-Colby cheese, grated
1/4 c panko
4 eggs, beaten
1/2 tsp Spike seasoning (opt)

Preheat oven to 350 F.

Cut away center ribs from chard. Cut chard into thin ribbons, then chop coarsely. Wash chard in salad spinner or colander. Bring small saucepan of water to a boil, add chard, salt, and red pepper flakes. Boil about 10 minutes, until chard is softened and cooked through. Let drain while you prep other ingredients.

Heat olive oil in heavy frying pan. Saute onions over medium heat about 3 minutes add garlic and saute 2 minutes more. Add mushrooms and soy sauce and saute 5-7 minutes, or until mushrooms are softened and liquid is evaporated.

Squeeze water from drained chard and place into large plastic bowl. Add mushroom mixture, grated cheese, Panko crumbs, beaten eggs, and Spike Seasoning and mix together. Spray 9 X 9 inch glass or crockery casserole dish with olive oil or non-stick spray. Pour in egg mixture.

Bake 20-25 minutes, until firmly set but not hard, and slightly browned. Let cool slightly, then cut into squares. Serve hot or at room temperature. 

Tuesday, August 13, 2013

Gingered Pinto Bean Salad

This is a surprising twist in a bean salad. Full of flavor and perfect for a summer side dish!

Gingered Pinto Bean Salad
All-American Vegetarian

 2 c pinto beans, cooked
1/4 c scallion, minced
1/4 c sweet pickle relish
1 tsp brown mustard
1 jalapeno chile, seeded and minced
1/4 tsp salt
1 tsp ginger, minced
3 T mayonnaise

Put beans in a bowl. Toss with onion, relish, mustard, jalapeno, salt, ginger, and mayo.
Serve by plating lettuce, and topping with bean salad. Top with chopped hard-boiled eggs, if you'd like.

Sunday, August 11, 2013

Asparagus Omelette

Asparagus and eggs are a classic combination in the morning. And, this is also a good way to use up asparagus leftover from the night before.

I based this breakfast recipe off of a more complicated version found at Vegetarian Times

Asparagus Omelette

1 lb asparagus spears, trimmed and spears peeled
2 T unsalted butte
8 eggs
1 T red onion, minced

Melt butter in a saute pan. Meanwhile, in a separate bowl, beat eggs with a few teaspoonfuls of water.

Saute onion and asparagus until softened, about 5 minutes. Pour eggs over top and cook gently until set, all the while using a spatula to lift the edges of the omelette and let wet eggs slip underneath to cook.

When all wet egg has been moved under the omelette, gently flip the omelette and quickly cook the other side.

Serve folded in half (as a classic omelette), or, open-faced (like a frittata).

Friday, May 24, 2013

Grapefruit Bundt Cakes

I was recently gifted with a mini-Bundt pan. I had always wanted to try them, but had never gotten around to buying one. My first attempt with the mini-Bundt had two goals:

1) learn how the pan responds to use; and,
2) get rid of some of the excess food in the pantry -- including some of this grapefruit that has stacked up.

Mission accomplished! Check out this recipe for a light-flavored citrusy cake that will leave people guessing as to its main ingredient. (They'll know it's not lemon, and not orange, but they probably won't guess grapefruit.)

The other success from this experiment was successfully cooking for few. Using the mini-Bundt cakes, I was able to bake up desserts for 2 people that would last a few days. I poured the rest of the batter into cupcake liners, and popped the unbaked cupcakes into the freezer, where I can then grab them next time I need a small batch of cake happiness in the house.

Grapefruit Bundt Cake
adapted from Food Babbles dot com

3 c flour
1/2 tsp baking soda
1/2 tsp salt
zest of 1 grapefruit, minced (I use my spice grinder for the mincing)
3 c sugar, divided
1 c unsalted butter, room temperature
6 eggs
1 c plain yogurt (I used Greek)
1 tsp almond extract

1 tsp vanilla extract
1/2 c fresh grapefruit juice (from about 1 grapefruit)

Preheat oven to 350. Thoroughly grease and flour your 10" Bundt pan, or, your mini-Bundt pan.

In the bowl of your mixer, beat together zest, 2 1/2 c of the sugar, and all the butter. Beat on medium until light and fluffy.

Scrape the bowl, then with the mixer running, add the eggs, yogurt and extracts. Mix on low until combined.

Slowly add the dry ingredients - beginning with the salt and soda in order to incorporate, and ending with the flour.

Scrape the batter into the prepared pan and spread the top so that it is even. (NOTE - do not fill mini Bundt pans over 3/4 full - this cake will rise. This is less of an issue with the full Bundt pan, since there will not be enough batter to fill the entire pan.)

For a full cake, bake 65-75 minutes, or until a toothpick comes our clean.
For the mini-Bundts, bake for considerably less time, also until a toothpick comes out clean. (I honestly did not time this, but would estimate it at about 25 minutes. You should keep your eye on it until you know how your oven works with the mini pans.)

Once the cake is done, cool in the pan 5 minutes, then invert and poke all around with a toothpick.

Make the glaze by combining the remaining 1/2 c sugar with grapefruit juice. Heat on the stove and stir until the sugar is dissolved.

While the glaze is still warm, drizzle over the Bundt(s). (To do this with minimal clean-up, I leave the cake on a cooling rack that is set over aluminum foil.)

Dust with powdered sugar (optional) and serve.