https://ia601405.us.archive.org/18/items/bohemianamerican00rosi/bohemianamerican00rosi.pdf
This recipe is how my family made potato dumplings without the eggs or boiled potatoes.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Tuesday, October 24, 2017
Saturday, September 6, 2008
Gluten-free Smoky Poblano Jack Mac
(I believe this must have been in the Denver Post and then in a DP blog )
Gluten-free Smoky Poblano Jack Mac: The Recipe
by Susan Clotfelter on August 6, 2008
Oh, twist my arm harder! I had enough requests that I decided to post this. It’s gluten-free, as am I, but if you can eat regular pasta, go for it; you can also substitute bread crumbs for the rice crumbs and regular flour for the potato flour in the white sauce. It sounds like more work than it is, really, but it does involve firing up a pot of hot water, a couple of skillets, AND the oven. I’m a maximum-mess cook. (If you like the sound of this dish, but haven’t time for that kind of mess, just do the sausage, squash and poblanos in the same skillet, then layer on little slabs of the cheese and let them melt.) Or, if you’ve oodles of time and you’re being all Iron Cheffy, add a garnish of fresh sliced poblano rings. They bake up all crispy, shattery and spicy, and add a third and different layer of heat to the roasted poblanos and the El Diente seasoning.
Smoky Poblano Jack Mac
Serves 8
4 Tbsp Or-Gran rice crumbs
2 tsp Savory Spice El Diente Peak seasoning mix (or other Mexican spice mix)
3 cups Tinkyada spiral, shell, or penne rice pasta
8 round zucchini, about softball size, preferably with stems on(look for Ronde de Nice variety; if you can’t find round ones, simply use peeled regular zucchini, but make sure they are young and tender).
3 to 4 Applegate Farms Chicken-apple sausages (in Colorado, you can get these at Vitamin Cottage.)
3 Tbsp. olive oil2 roasted, skinned poblano peppers, diced
2 Tbsp butter
2 Tbsp potato flour
1 to 1 ½ cups half and half (or whole milk)
1 tsp salt
2 ¼ cups shredded Monterey Jack Cheese
Preheat the oven to 350.
Combine the rice crumbs and seasoning mix. Set aside. Cook the rice pasta about 13 minutes; rinse in cold water and toss dry. Spin in a salad spinner if you’ve got one to remove as much water as possible. Toss with a tablespoon of the olive oil.
Take the round zucchini. If they have stems and are round, cut a sliver from one side so that the squash will lie on its side without rolling. (If it has no stem, or is wider than it is tall, do the same on the bottom unless it already stands securely on its blossom end). Next, make a cut to remove the top side, above the stem (if the squash is sitting on its blossom end, cut off the top). Using a sharp paring knife and a grapefruit spoon or sharp paring knife, cut around the inside of the squash and remove it in chunks, leaving a shell that’s at least ½ inch in thickness and has the stem for a handle.” Spray a shallow metal pan with nonstick cooking spray and set the squash, cavity up, in the pan.Slice out any seedy parts of the removed squash and slice into quarter-inch thick chunks. Set aside. Cut the other two zucchini into wedges and remove peels; then slice the wedges into quarter-inch chunks. Combine the squash chunks; you’ll need about 2 cups. Set aside.Slice the sausages lengthwise, then chop into 1/3-inch thick half-rounds. Saute in olive oil until just crispy. Remove from the pan and set aside. In the same pan, sauté the zucchini in 1 T. olive oil until tender, adding the chopped poblanos. Cook until the squash has released its juices and is tender. Drain well. Add the squash and poblanos to the cooked sausage.
In another pan, melt the butter. Whisk in the flour and cook until it begins to thicken. Add the half and half a little bit at a time, whisking constantly. Add the shredded cheese a handful at a time. Allow the sauce to be very thick; it will gain water from being baked in the squash.
Combine the sausage-poblano-zucchini mixture and the pasta; toss to mix well. Add the cheese sauce and stir to combine; salt to taste. Fill each zucchini ball with the mixture. Sprinkle with the rice crumb-seasoning mixture; garnish if desired with thin rings of whole, fresh poblano peppers. Put leftover macaroni mixture into an ovenproof casserole and sprinkle with the remaining rice crumb/seasoning mix; if desired, sprinkle additional shredded cheese on top.
Bake at 350 degrees for 30-40 minutes, or until the zucchini bowls are releasing their juices and the sauce is bubbling. Serve hot. Devour!
Gluten-free Smoky Poblano Jack Mac: The Recipe
by Susan Clotfelter on August 6, 2008
Oh, twist my arm harder! I had enough requests that I decided to post this. It’s gluten-free, as am I, but if you can eat regular pasta, go for it; you can also substitute bread crumbs for the rice crumbs and regular flour for the potato flour in the white sauce. It sounds like more work than it is, really, but it does involve firing up a pot of hot water, a couple of skillets, AND the oven. I’m a maximum-mess cook. (If you like the sound of this dish, but haven’t time for that kind of mess, just do the sausage, squash and poblanos in the same skillet, then layer on little slabs of the cheese and let them melt.) Or, if you’ve oodles of time and you’re being all Iron Cheffy, add a garnish of fresh sliced poblano rings. They bake up all crispy, shattery and spicy, and add a third and different layer of heat to the roasted poblanos and the El Diente seasoning.
Smoky Poblano Jack Mac
Serves 8
4 Tbsp Or-Gran rice crumbs
2 tsp Savory Spice El Diente Peak seasoning mix (or other Mexican spice mix)
3 cups Tinkyada spiral, shell, or penne rice pasta
8 round zucchini, about softball size, preferably with stems on(look for Ronde de Nice variety; if you can’t find round ones, simply use peeled regular zucchini, but make sure they are young and tender).
3 to 4 Applegate Farms Chicken-apple sausages (in Colorado, you can get these at Vitamin Cottage.)
3 Tbsp. olive oil2 roasted, skinned poblano peppers, diced
2 Tbsp butter
2 Tbsp potato flour
1 to 1 ½ cups half and half (or whole milk)
1 tsp salt
2 ¼ cups shredded Monterey Jack Cheese
Preheat the oven to 350.
Combine the rice crumbs and seasoning mix. Set aside. Cook the rice pasta about 13 minutes; rinse in cold water and toss dry. Spin in a salad spinner if you’ve got one to remove as much water as possible. Toss with a tablespoon of the olive oil.
Take the round zucchini. If they have stems and are round, cut a sliver from one side so that the squash will lie on its side without rolling. (If it has no stem, or is wider than it is tall, do the same on the bottom unless it already stands securely on its blossom end). Next, make a cut to remove the top side, above the stem (if the squash is sitting on its blossom end, cut off the top). Using a sharp paring knife and a grapefruit spoon or sharp paring knife, cut around the inside of the squash and remove it in chunks, leaving a shell that’s at least ½ inch in thickness and has the stem for a handle.” Spray a shallow metal pan with nonstick cooking spray and set the squash, cavity up, in the pan.Slice out any seedy parts of the removed squash and slice into quarter-inch thick chunks. Set aside. Cut the other two zucchini into wedges and remove peels; then slice the wedges into quarter-inch chunks. Combine the squash chunks; you’ll need about 2 cups. Set aside.Slice the sausages lengthwise, then chop into 1/3-inch thick half-rounds. Saute in olive oil until just crispy. Remove from the pan and set aside. In the same pan, sauté the zucchini in 1 T. olive oil until tender, adding the chopped poblanos. Cook until the squash has released its juices and is tender. Drain well. Add the squash and poblanos to the cooked sausage.
In another pan, melt the butter. Whisk in the flour and cook until it begins to thicken. Add the half and half a little bit at a time, whisking constantly. Add the shredded cheese a handful at a time. Allow the sauce to be very thick; it will gain water from being baked in the squash.
Combine the sausage-poblano-zucchini mixture and the pasta; toss to mix well. Add the cheese sauce and stir to combine; salt to taste. Fill each zucchini ball with the mixture. Sprinkle with the rice crumb-seasoning mixture; garnish if desired with thin rings of whole, fresh poblano peppers. Put leftover macaroni mixture into an ovenproof casserole and sprinkle with the remaining rice crumb/seasoning mix; if desired, sprinkle additional shredded cheese on top.
Bake at 350 degrees for 30-40 minutes, or until the zucchini bowls are releasing their juices and the sauce is bubbling. Serve hot. Devour!
Tuesday, January 22, 2008
Baked Macaroni and Cheese I
The flavor of sauteed onion, garlic and bacon in this rich and creamy macaroni and cheese bake are delicious. The secret to the cheese sauce is constant stirring over low heat. Add the milk just a bit at a time and keep stirring!
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Makes: 5 servings
Ingredients
2 slices bacon
8 ounces pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a large pot with boiling salted water cook pasta until al dente. Drain.
4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Makes: 5 servings
Ingredients
2 slices bacon
8 ounces pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a large pot with boiling salted water cook pasta until al dente. Drain.
4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Saturday, January 5, 2008
Gulliver's Creamed Corn
8 cups corn
1 cup whipping cream
2 teaspoons salt (or use 1 teaspoon)
1 teaspoon sugar
Butter or margarine
2 teaspoons flour
Grated Parmesan cheese
Cut corn from cobs and place in a saucepan with whipping cream. Bring to a boil, reduce heat and simmer 5 minutes. Stir in salt, sugar and MSG. Melt 2 teaspoons butter in a small pan and stir in flour. Do not brown. Stir butter-flour roux into corn and cook until slightly thickened. Turn corn into oven-proof casserole, sprinkle with cheese, and dot with butter. Brown under broiler. Makes 8 to 10 servings.
1 cup whipping cream
2 teaspoons salt (or use 1 teaspoon)
1 teaspoon sugar
Butter or margarine
2 teaspoons flour
Grated Parmesan cheese
Cut corn from cobs and place in a saucepan with whipping cream. Bring to a boil, reduce heat and simmer 5 minutes. Stir in salt, sugar and MSG. Melt 2 teaspoons butter in a small pan and stir in flour. Do not brown. Stir butter-flour roux into corn and cook until slightly thickened. Turn corn into oven-proof casserole, sprinkle with cheese, and dot with butter. Brown under broiler. Makes 8 to 10 servings.
Spicy Vegetable Latkes
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 4 appetizer or side-dish servings (12 to 14 small pancakes)
3/4 cup coarsely grated zucchini
4 ounces small mushrooms
5 tablespoons olive oil, more if needed
1 medium onion, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 cup frozen peas, cooked
1/2 cup frozen corn, cooked
Salt and freshly ground pepper to taste
1/2 teaspoon dried oregano
Cayenne pepper to taste
2 large eggs, slightly beaten
3 tablespoons matzo meal
1. Put grated zucchini in a colander. Squeeze by handfuls to remove excess liquid; discard liquid. Leave zucchini in colander while preparing next ingredients.
2. Halve mushrooms, place them cut side down on board, and slice thin. Heat 1 tablespoon oil in a large skillet. Add onion and sauté over medium heat for 3 minutes. Add mushrooms and garlic and sauté for 2 to 3 minutes or until onions and mushrooms are tender. Add cumin and turmeric and stir over low heat for a few seconds.
3.Transfer mushroom mixture to a bowl. Add zucchini, peas, and corn and mix well. Add salt, pepper, oregano, and cayenne to taste. Stir in eggs and then matzo meal.
4. Heat 3 or 4 tablespoons oil in a deep heavy large skillet. For each latke, add 1 or 2 heaping tablespoons of vegetable mixture to pan. Flatten them slightly with back of a spoon. Sauté over medium heat for 2 to 3 minutes on each side, or until golden brown. Turn very carefully using two spatulas.
5. Drain on a plate lined with paper towels. Stir mixture before sautéing each new batch. If all the oil is absorbed during sautéing, add 1 tablespoon more oil to the pan. Serve hot.
Jewish Mother's Tip: If your mushrooms are large, quarter them before slicing. Any large pieces of food in latkes can prevent them from holding together. Keep this point in mind when you create your own.
Cooking time: 30 minutes
Yield: 4 appetizer or side-dish servings (12 to 14 small pancakes)
3/4 cup coarsely grated zucchini
4 ounces small mushrooms
5 tablespoons olive oil, more if needed
1 medium onion, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 cup frozen peas, cooked
1/2 cup frozen corn, cooked
Salt and freshly ground pepper to taste
1/2 teaspoon dried oregano
Cayenne pepper to taste
2 large eggs, slightly beaten
3 tablespoons matzo meal
1. Put grated zucchini in a colander. Squeeze by handfuls to remove excess liquid; discard liquid. Leave zucchini in colander while preparing next ingredients.
2. Halve mushrooms, place them cut side down on board, and slice thin. Heat 1 tablespoon oil in a large skillet. Add onion and sauté over medium heat for 3 minutes. Add mushrooms and garlic and sauté for 2 to 3 minutes or until onions and mushrooms are tender. Add cumin and turmeric and stir over low heat for a few seconds.
3.Transfer mushroom mixture to a bowl. Add zucchini, peas, and corn and mix well. Add salt, pepper, oregano, and cayenne to taste. Stir in eggs and then matzo meal.
4. Heat 3 or 4 tablespoons oil in a deep heavy large skillet. For each latke, add 1 or 2 heaping tablespoons of vegetable mixture to pan. Flatten them slightly with back of a spoon. Sauté over medium heat for 2 to 3 minutes on each side, or until golden brown. Turn very carefully using two spatulas.
5. Drain on a plate lined with paper towels. Stir mixture before sautéing each new batch. If all the oil is absorbed during sautéing, add 1 tablespoon more oil to the pan. Serve hot.
Jewish Mother's Tip: If your mushrooms are large, quarter them before slicing. Any large pieces of food in latkes can prevent them from holding together. Keep this point in mind when you create your own.
Deviled Eggs
Another recipe that I have no idea where it came from. As usual, I want to give credit where it is due, but alas, I cannot.
Just about everyone loves deviled eggs. So what better time to learn a few clever tips, tricks and deviled-egg secrets than now, when eggs are plentiful and priced right?
The best eggs for "deviling" are small eggs. Once prepared, a small deviled egg can be handled and eaten more gracefully.
Set the egg carton on its side in the refrigerator a day before you plan to boil the eggs. For some reason, this "centers" the yolks in each egg and makes the most attractive deviled eggs.
Place the eggs in a medium saucepan, cover them with water and bring to a boil over high heat. Remove the pan from the heat, cover and let stand for 10 minutes. Meanwhile, fill a medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer the eggs to ice water with a slotted spoon; let sit five minutes. Peel.
GENERAL INSTRUCTIONS:
After boiling and peeling, slice a scant nickel-sized piece of egg from each end to make them stable. Now, halve the eggs crosswise, not lengthwise. Notice how each half resembles a tiny cup and has a "flat" bottom that allows it to sit upright without wobbling on the plate. Look over your egg-white halves. Discard the two halves that are the least perfect. Now you will have enough filling to make sure all remaining halves are well-stuffed. Carefully scoop the yolk from each egg half into a quart-size zipper bag, not into a bowl. Add other ingredients, zip and "knead" the bag with your hand to mix all of the ingredients well. Press the yolk mixture toward one of the bottom corners. With a pair of scissors, carefully snip a small bit of the corner from the bag. You now have a neat "pastry bag" from which you can pipe the mixture into the prepared egg-white halves. When you're finished, simply throw the bag away. No muss, no fuss, no cleanup. Once they are prepared, refrigerate the deviled eggs for at least one hour before serving.
CLASSIC DEVILED EGGS:
12 eggs
1 teaspoon paprika
4 tablespoons mayonnaise
1 teaspoon dry mustard
DECADENT DEVILED EGGS:
12 eggs
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce, 1 teaspoon hot-pepper sauce
¼ teaspoon celery salt
½ cup butter, softened
CHEDDAR-BACON DEVILED EGGS:
12 eggs
½ cup mayonnaise
4 slices bacon (fried, cooled and crumbled)
2 tablespoons finely shredded Cheddar cheese
1 tablespoon prepared mustard
SPICY-ITALIAN DEVILED EGGS:
12 eggs
2 tablespoons spicy-brown mustard
2 tablespoons Italian salad dressing
½ cup mayonnaise
½ teaspoon ground black pepper or to taste
1 teaspoon salt or to taste
Sprinkle finished eggs with paprika
ZESTY DEVILED EGGS:
12 eggs
½ cup mayonnaise
4 tablespoons finely chopped onion
6 tablespoons sweet-pickle relish
2 tablespoon prepared horseradish
1 tablespoon prepared mustard
salt and pepper to taste
paprika for garnish
Just about everyone loves deviled eggs. So what better time to learn a few clever tips, tricks and deviled-egg secrets than now, when eggs are plentiful and priced right?
The best eggs for "deviling" are small eggs. Once prepared, a small deviled egg can be handled and eaten more gracefully.
Set the egg carton on its side in the refrigerator a day before you plan to boil the eggs. For some reason, this "centers" the yolks in each egg and makes the most attractive deviled eggs.
Place the eggs in a medium saucepan, cover them with water and bring to a boil over high heat. Remove the pan from the heat, cover and let stand for 10 minutes. Meanwhile, fill a medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer the eggs to ice water with a slotted spoon; let sit five minutes. Peel.
GENERAL INSTRUCTIONS:
After boiling and peeling, slice a scant nickel-sized piece of egg from each end to make them stable. Now, halve the eggs crosswise, not lengthwise. Notice how each half resembles a tiny cup and has a "flat" bottom that allows it to sit upright without wobbling on the plate. Look over your egg-white halves. Discard the two halves that are the least perfect. Now you will have enough filling to make sure all remaining halves are well-stuffed. Carefully scoop the yolk from each egg half into a quart-size zipper bag, not into a bowl. Add other ingredients, zip and "knead" the bag with your hand to mix all of the ingredients well. Press the yolk mixture toward one of the bottom corners. With a pair of scissors, carefully snip a small bit of the corner from the bag. You now have a neat "pastry bag" from which you can pipe the mixture into the prepared egg-white halves. When you're finished, simply throw the bag away. No muss, no fuss, no cleanup. Once they are prepared, refrigerate the deviled eggs for at least one hour before serving.
CLASSIC DEVILED EGGS:
12 eggs
1 teaspoon paprika
4 tablespoons mayonnaise
1 teaspoon dry mustard
DECADENT DEVILED EGGS:
12 eggs
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce, 1 teaspoon hot-pepper sauce
¼ teaspoon celery salt
½ cup butter, softened
CHEDDAR-BACON DEVILED EGGS:
12 eggs
½ cup mayonnaise
4 slices bacon (fried, cooled and crumbled)
2 tablespoons finely shredded Cheddar cheese
1 tablespoon prepared mustard
SPICY-ITALIAN DEVILED EGGS:
12 eggs
2 tablespoons spicy-brown mustard
2 tablespoons Italian salad dressing
½ cup mayonnaise
½ teaspoon ground black pepper or to taste
1 teaspoon salt or to taste
Sprinkle finished eggs with paprika
ZESTY DEVILED EGGS:
12 eggs
½ cup mayonnaise
4 tablespoons finely chopped onion
6 tablespoons sweet-pickle relish
2 tablespoon prepared horseradish
1 tablespoon prepared mustard
salt and pepper to taste
paprika for garnish
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