Only 3.2 grams of saturated fat and 13 mg of cholesterol! Serves 8.
I cut the recipe in half, so the picture shows half a recipe which serves 4.
Leftovers are great the next day reheated as part of breakfast with a poached egg on top!
1 Tsp kosher salt or sea salt (if using regular salt, cut in half)
1/2 Tsp black pepper
2-1/2 Tbsp unsalted butter
3# peeled baking potatoes, cut into 1/8 inch thick slices
1 Tbsp unsalted butter, melted and divided
1 Tbsp chopped fresh flat-leaf parsley (optional)
Preheat oven to 450 degrees. Combine salt and pepper in a small bowl.
Melt 2-1/2 Tablespoons of butter in a 10" cast iron or heavy oven-proof skillet over medium heat. Lower the heat just a bit and start arranging a single layer of potato slices, slightly overlapping, in a circular pattern in the pan starting in the center and sprinkle with 1/4 Teaspoon salt mixture. Drizzle 1/2 Teaspoon melted butter over potatoes. Repeat this process until all potatoes are used, ending with butter. Press firmly to pack. Cook covered for about 5 minutes and remove from stovetop. Bake at 450 degrees for 20 minutes. Uncover and bake an additional 15-25 minutes or until potatoes are golden.
Loosen edges of potatoes with a spatula, and place a plate upside down on top of the skillet, invert potatoes onto plate. Sprinkle with parsley, if desired. Serve immediately.
A neat and tasty little side dish that takes only minutes to whip up. I believe I copied the basic recipe from Martha Stewart's Everyday Food Magazine and added the Wishbone dressing. Serves 4.
10.5 oz Cremini or oyster mushrooms, trimmed and halved if large.
2 Tbsp Olive Oil
1 Cup packed fresh spinach, washed and spun dry
1# red new potatoes, washed and quartered
2-3 Tsp Wishbone RedWineVinegar Salad Dressing
Preheat oven to 450 with racks in lower and upper thirds of oven.
Place raw spinach in medium-sized bowl.
On a rimmed baking sheet combine mushrooms with 1 tsp olive oil.
On another baking sheet combine potatoes with 1 Tablespoon Olive Oil. Season both with salt and pepper.
Place potatoes on lower rack and mushrooms on upper rack.
Roast until mushrooms are browned and potatoes are cooked through (about 20 minutes).Tossing once half way through roasting.
Add mushrooms and potatoes to bowl with spinach. Add Red Wine Vinegar Salad Dressing, toss very gently and serve.
Sarah Moulton comes through again with an unusual way to prepare cauliflower. You can usually get three "steaks" from one medium head of cauliflower.
1 Medium head of Cauliflower
Salt & Pepper to taste
4 Tbsp Olive Oil
Preheat oven to 350.
Trim the cauliflower flush with the base of the crown; keeping florets attached
Discard stalk and leaves. Place stalk side down and cut a One Inch slice from two opposite sides of the crown (reserve for another use)
Cut the crown lengthwise into three "steaks" that are about one inch wide (each still attached to a portion of the stalk) Season with salt and pepper on both sides.
Heat 2 Tablespoons Olive Oil in a large non-stick skillet oven proof skillet over high heat till very hot but not smoking. Add cauliflower slices in a single layer and reduce heat to medium-high.
Cook, turning once until both sides are caramelized (about 5 minutes per side).
Place into the oven and bake 12-15 minutes until cauliflower is just tender.
Top with sauteed peppers or Salsa Verde or artichoke hearts, cheese or toasted breadcrumbs. Serve immediately.
A quick wholesome dish with a salad or other accompaniment. Originally I wanted to find a new way to serve couscous. I remembered that my sister-in-law, Giselle had cooked something similar and I kind of made my own version. Turned out to be one of my "go-to" quick meals that is both comforting and good for you to!
1 Cup Couscous
1-3/4 Cup Boiling Water, Chicken or Vegetable Broth
1-1/2 Cups Garbanzo Beans
1 Cup Raisins
1-1/2# onions, cut in half and sliced
1 Teaspoon Brown Sugar
1/2 Teaspoon Salt (or to taste)
Place raisins in a small bowl and pour boiling water over them to cover. Let steep for 10 minutes. Drain
In a 12" non-stick skillet, melt 1 tablespoon of butter and 1 tablespoon of canola oil over high heat. When the foaming subsides add brown sugar and salt. Add onions and cook over high heat for about 5 minutes, tossing frequently until some of the liquid is released. Lower heat to medium and cook until onions are deeply browned and caramelized, tossing frequently. It may take as long as 40 minutes or as little as 30.
Meanwhile, place couscous into a medium size bowl. Bring broth to a boil, pour over couscous and cover for about 10-15 minutes or until liquid is absorbed.
When couscous is ready, fluff and add garbanzo beans and raisins. Plate and top with caramelized onions.
Here's a new take on Gnocci--they're cooked by crisping in a saute pan with a little butter. The result is something between pasta and a pan-fried dumpling. For a little extra crunch and protein, add a handful of toasted nuts to the finished dish. Serves 6.
1-16 oz package gnocchi
2 Tbsp butter
2 Tsp olive oil, divided
1# Cremini mushrooms, quartered
8 oz Brussels sprouts, thinly sliced crosswise
1 clove garlic,minced
1/4 Cup shaved or grated Parmesan, optional
Heat butter in a large non-stick skillet over medium-high heat. Add frozen gnocchi and cook 4-5 mnutes, turning and tossing often until browned. Transfer to a large bowl.
Pour one teaspoon olive oil into the same pan and add mushrooms. Cook seven minutes or until mushroom liquid has evaporated. Season with salt and pepper, and transfer to same bowl as gnocchi.
Pour remaining oil into pan, lower the heat to medium and add sprouts. Saute five to seven minutes, or until sprouts are crisp tender and browned in spots. Add garlic and a little salt and pepper to taste and cook one minute more.
Return mushrooms and gnocchi to pan, combine with sprouts and warm thoroughly about two minutes. Serve garnished with Parmesan, if desired.
Only 239 calories and 3 grams of saturated fat and 16mgrams of cholesterol!
When my sister Dot and I visited with our Aunt Nancy, like any good Italian woman, she had us sitting at the table eating, not 15 minutes after she opened her door. (That would be after she brought out the photo albums!)
She served us these stuffed peppers and when I tell you, you've never tasted one as good as these. The peppers were perfectly cooked and the filling was moist and flavorful! The secret ingredient is--believe it or not---yellow squash! Yep. Remember that Italian knack for using everything of surplus? Squash, as we all know is very plentiful in the summertime and the old Italians had bountiful and well-tended gardens.
This recipe makes 8 stuffed pepper halves.
4 Bell peppers (any color), sliced in half lengthwise from root to stem
3 medium yellow squash (you want about 1 to 1-1/2 cups of cooked squash)
1-1/2 Pounds ground beef (I use 93%lean)
1 garlic clove, chopped fine
1/2 of a small onion, chopped fine
1 Egg. slightly beaten
4-5 hamburger rolls, torn into small pieces (sandwich bread would be fine)
4 oz Marinara sauce, plus more for topping
1/4 Cup Parmesan cheese, grated
PEEL squash, remove seeds, chop coarsely and cook till tender. Mash.
Sweat beef with garlic and onion until cooked through.
Remove from heat and add squash, egg, breadcrumbs, Marinara and Parmesan.
Chill 4-5 hours and let come to room temperature.
Par boil peppers for 5 minutes. Cool and drain well.
Fill peppers with meat mixture and place in a casserole dish in which they snugly fit.
Spread some marinara sauces over the top and sprinkle with some Parmesan.
Pour a little bit of water in the casserole around the peppers. Cover with foil
Bake at 350 (Preheated) for 30-45 minutes. Mine were done after 30 minutes.
My new favorite lunch! Potato Pancakes with greens. I have used leftover baked potatoes in this recipe as well. Makes about 6 pancakes.
4 Cups cooked and mashed Russet potatoes
2 Tbsp Lemon juice
1/4 Cup green onions, minced
2 Tbsp fresh Parsley, minced
2 Tbsp all purpose Flour
1 Egg, lightly beaten
1 Tbsp Milk
In a large bowl combine the mashed potatoes with the lemon juice and combine well. Add the beaten egg and milk.
In a separate bowl, combine the onions, fresh parsley and flour.
Add the onion mixture to the potatoes and mix thoroughly. Season to taste with salt and freshly ground pepper.
Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan. (I use half butter half oil)
When butter starts to foam add about 2 tablespoons of the potato mixture, spreading into a 4 inch pancake. Repeat to make 2 or 3 more cakes, enough to fill the pan but not overcrowd them.
Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter/oil as needed to fry them.
Using a wide spatula, lift pancakes from pan and transfer to warming tray in low oven at 200 degrees. Continue cooking remainder of pancakes.
Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired. Serve with fresh greens for a light lunch.
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