My Meatless Mondays - Mashed Potato-Spinach Patties

What happens when you have some mashed potatoes left over?  In my house, we don't waste mashed potatoes.  We love them too much.  I decided to take the leftover potatoes and make patties.  To be honest, I am not sure at amounts since I used what I had.  I am approximating what I think is correct.  Since, we are talking, "leftovers", they are going to vary from place to place and time to time.

It has become almost a custom, in our home, to add a green vegetable to most dishes and since I usually have spinach, in the refrigerator, that often wins the place.  That is what I added here with some red bell pepper and chopped onion.

Ingredients:

1 tablespoon olive oil (more if needed)
2 cups cooked mashed potato, preferably cold
2 cups baby spinach, fresh and chopped
1/4 cup onions, chopped
1 cup tortilla crumbs (which added a really great flavor)
smidge of black pepper
1 tablespoon chopped fresh chives
1 egg, beaten

Method:

Mix together mashed potato, spinach, tortilla crumbs, onion, black pepper, chives and egg.

Heat the olive oil in a large skillet.

I made small patties and used a tablespoon cookie scoop to form the patties.  You  may not want them so small and can use a half cup  measuring cup for larger patties or if you want them really large, shape them to the size of choice.

Drop by scoopfuls into hot oil.  Cook until the bottom is slightly browned and turn over, cooking the other side until also brown.  Drain and serve.

Eat and enjoy.






























Looking back:


We should start off with a drink from Judee --- Pineapple Sangria  - Gluten Free A-Z

 

 Stove Top Carrot Cake Oatmeal from Holy Cannoli

Golden Roasted Beet Salad from Real Food Forager

It is your turn.  Can't wait to see what is coming our way.  Thanks for your great additions.

Carribean Coconut Chicken

Do you know about My Kitchen My World?  Each month, they travel to a new location and we cook dishes from that place.  Last month was Argentina and this month is Cuba.  The group is open to everyone.  If you are interested, go on over and leave a comment.  There are no requirements as to how often you have to cook.  Simply, join in and have fun.

I must admit, I am having fun.  I knew nothing about Cuban food and now I have a list of recipes, I would like to make.

"Cuban cuisine is a fusion of Spanish, African, and Caribbean cuisine. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences, with strong similarities with the cuisine of the neighboring Dominican Republic and Puerto Rico. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions along with them"


I made a meal using Cuban recipes and will post them here and at Bizzy Bakes.  My main dish is this delicious chicken.  I went for it because of the coconut milk.  I love adding coconut milk to recipes.  What a glorious excuse to do so.

Caribbean Coconut Chicken

adapted from the Cocina Cubana Club 

Ingredients:

4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1-1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes

Preheat oven to 425 degrees F (220 degrees C).

In a large skillet, fry chicken breast in olive oil until the chicken just begins to brown. 

Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. 

When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.

Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 25 minutes, or until the vegetables cook down and the chicken is tender.

A Touch of Persian Rice

I made this recipe, quite a while ago and it was really good.  I decided, it was worth sharing with you.  What is nice about rice is the way it can be changed.  I like Persian seasoning so this is perfect.
A Touch of Persian Rice

Ingredients

1 cup raw Basmati rice

2 tablespoons hazelnut oil

1/2 teaspoon ground cinnamon

1 pinch ground black pepper

1/2 teaspoon dried thyme

1 cup water

1 cup vegetable broth

1/2 cup dried apricots

1/2 cup coarsely chopped cashews, toasted

1/2 cup chopped celery

1 onion chopped and browned

1/2 cup fresh orange juice

Method:

In a saucepan on medium heat, warm 1 tablespoon of the oil.

Add the rice and saute, stirring constantly, for 3 minutes.

Stir in the spices and continue to saute for 1 minute.

Stir in the water and vegetable broth.

Cover, and gently simmer for 25 to 30 minutes, until the rice is tender and the water absorbed.

In a serving bowl, mix together the hot rice and dried fruit.

Add the cashews, celery, onion, orange juice, and the remaining tablespoon of oil.

Stir well.

Eat and enjoy.

My Meatless Mondays - No Mayo Broccoli Kugel

Ever since, I made my no mayo egg salad, using avocados, in place of mayonnaise, I have experimented with substituting avocado for the mayo.  Usually, it works.  Today's scientific adventure is to completely cut out the mayo from this broccoli kugel and use 2 avocados, in place of it.  I have made this dish for about 20 years and have always used mayo and it is exciting to make this change.

Not only was it satisfying to do this, it was delicious to eat the kugel.  No one picked up on the change.  In the egg salad, there is the taste of the avocado but I am not sure it was there in the broccoli kugel

Broccoli Kugel

Ingredients:

1 (1-pound) bag frozen chopped broccoli, thawed and drained (I cut these up to be finer to make the consistency, I prefer.  You can process the broccoli if you want an even finer texture.

olive oil cooking spray

2 ripe avocados, mashed

3 eggs
 
1/2 teaspoons salt
 
1/8 to 1/4 teaspoon coarse black pepper
 
1/2  teaspoon Cajun seasoning (you can use more)

Sweet potato chip crumbs (1/2 cup)(bread crumbs will work)

Method:

Preheat oven to 375 degrees F.

Grease a 9-inch  casserole with non-stick olive oil cooking spray.

In a large bowl combine broccoli, avocado, eggs, salt, black pepper and  Cajun seasoning,

Pour broccoli mixture into prepared baking dish.

Sprinkle crumbs on top of mixture and spray with olive oil.

Bake at 375 degrees for 45 minutes minutes until set and edges are golden brown.

Eat and enjoy. 

Looking back with gratitude:

Gluten Free A to Z shared these fabulous quinoa  patties.

 Simple Living and Eating made this Greek Salad



 These unusual cookies are from Ma Niche




I can't wait to see what comes our way, this week.  Do join us.  This is linked to See Ya in the Gumbo.

Polenta Rounds with Stir Fry Vegetables

 Walking up and down the aisles in a huge supermarket, I came upon packages of polenta. (The shape is like a salami.)  I had no idea what to do with it and actually wasn't sure it I liked it.   It did make for a change of pace at the table.

I am true to form though and ended up pulling out the veggies and using them to turn the polenta into something worthwhile to eat.  The polenta needs something strong to take the dominant taste role.  In this dish, it is the cheese that is counterpoint to the rounds.  The oregano also built up a flavor to be reckoned with.

Polenta Rounds with Stir Fry Vegetables

Ingredients:

Spray olive cooking oil

1 package polenta

, cut into 15 rounds

2 tablespoons olive oil

1 small onion, sliced

1 zucchini, thin sliced

1 cup sliced  red bell pepper

1  tablespoon brown sugar

2 teaspoons  chopped fresh oregano

1/2 cup shredded Mozzarella cheese

1 large tomato, sliced


Method:

Preheat oven to 400°F. 

In a large skillet , spray olive oil and place polenta rounds in skillet.  Cook till polenta starts to brown.  Turn to other side and cook for another  2 minutes on high, until that side also starts to brown.

Line cookie sheet with parchment paper. Place polenta rounds on parchment-lined cookie sheet. Spray with olive oil. Set aside.
 
Add olive oil to skillet over medium-high heat. Add onion, bell peppers, brown sugar, oregano and zucchini. 

Cook about 5 minutes or until vegetables are tender, stirring occasionally. 

Top  polenta rounds with vegetable mixture. 




Top with tomato slices and mozzarella cheese.

Bake at 400°F. for 10 to 15 minutes or until thoroughly heated and cheese is melted.

Remove to serving platter and eat and enjoy.

Linked to   Frugal Follies        Full Plate Thursdays

My Meatless Mondays

 

It is that time of the year - Report Cards. Three times a year, I get intense, and those are the 3 report card dates.  The challenge for me is writing meaningful comments.  What is a letter or a number?  A representation that may mean little to the child or parent.

A report card is more than a bunch of grades.  It can be a powerful tool when used correctly.  I want to make mine truthful and positive.  I think, it is important to show the children's strengths when grading them or at least, their potential.  

For one child, a B is great and for another, it is pitiful.  This is what is not taken into account in most grading systems and why, I struggle with the comments on a report card.  It is important to let Johnny know that all his hard work was noticed and that he can feel a sense of achievement with that 80.  Jimmy, on the other hand, could pull an 80 without any effort and in some way, that has to be clarified for the child. This is not easy to do.

What does this have to do with food?  It is the reason, I am not including one of my recipes in this post.  Instead, I am going to work on those comments for my class.  Wish me luck.

Looking back:

Red, White and Blue Salad from Food Forager  - An appropriate time to be patriotic.

Grilled Corn Salad with Goat Cheese - On the Home Front  - corn and goat cheese are two of my favorites.

Cabbage and Tomato Saute - Easy to Be Gluten-Free  - I am one of those who adores cabbage especially combined with tomatoes.


Flavors by Four made out dessert of the Week, Banana Bread Scones and Brown Butter Glaze - Go ahead take one.......

Tomato and Broccoli Dinner Strata

People, who are amazed with our decision, not to have meat more than once or twice a week, question us to what we could possibly be eating. We do eat dairy and fish so it is not a stretch to find good meals. The truth is that often the main component in our food is a vegetable of some kind.

When I look at recipes, it is those with lots of veggies that draw me to them. Write down spinach or bok choy and I come running. Tomatoes just call Chaya and there I am. I have not found vegetables that I really don't like.

All this will make it obvious, why I chose to make this recipe from Eating Well. The original dish called for spinach but I was out of it so I subbed in broccoli which I like as much as spinach. I was attracted to this particular recipe because it contains bread but when I ate it, I knew, I would make this again without the bread. There is no need for it.

Tomato & Broccoli Dinner Strata EatingWell Fast & Flavorful Meatless Meals (2011)  (a book filled with appealing recipes)

Ingredients :

4 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
8 ounces mushrooms, thinly sliced
1/2 teaspoon freshly ground pepper, divided
1 15-ounce container part-skim ricotta cheese
1 10-ounce package frozen broccoli, thawed
2 cups prepared marinara sauce, divided
6 slices whole-grain sandwich bread, preferably day-old
1 cup shredded part-skim mozzarella cheese
3 large eggs
1 cup low-fat milk
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Method:

Coat a 7-by-11-inch (or similar-size) baking dish with cooking spray.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened but not browned, 5 to 8 minutes. 

Transfer to a bowl. 

Add the remaining 2 teaspoons oil to the pan; increase heat to medium-high. Add mushrooms and cook, stirring, until the moisture has evaporated, 4 to 5 minutes. 

Transfer to the bowl with the onions, add 1/4 teaspoon pepper and stir to combine.
 
Combine ricotta, broccoli and the remaining 1/4 teaspoon pepper in another bowl.
 
Spoon 1 cup marinara sauce into the prepared baking dish. 

Break each slice of bread into 4 roughly equal pieces; arrange half the bread on the sauce (the bread doesn’t have to completely cover the sauce). 

Spoon the ricotta mixture over the bread. Arrange the remaining bread over the ricotta. Scatter the mushroom mixture over the bread. Top with mozzarella. Spoon the remaining marinara sauce over the top. The pan will be very full.

Whisk eggs and milk in a small bowl. Pour the mixture slowly over the casserole, poking the filling gently with the tip of a knife until the egg mixture is evenly distributed and the bread is saturated. 

Coat a piece of foil with cooking spray on one side and cover the casserole, sprayed-side down. 

Sprinkle with Parmesan and bake until puffed and golden brown, 10 minutes more. Let stand for 10 minutes. Serve sprinkled with parsley. 

Linked to Fat Tuesdays

Smoked Salmon and Goat Cheese Omelet

My love of smoked salmon is huge.  I sometimes think it is because, we use little salt in our food and smoked salmon gives me a "salt fix".  You don't need much to have it permeate the dish, small pieces popping up here and there.  Interestingly enough, the goat cheese does the same thing, pops up in pure smoothness.  Although, this is not a fancy dish, each time, I got some of the cheese in a bite, I felt special.  Food fit for a queen.........

Smoked Salmon and Goat Cheese Omelet

Ingredients :

1 medium onion, diced

1 tablespoon olive oil
6 extra-large eggs
1 cup milk
2 ounces fresh goat cheese, crumbled
1/4 pound smoked salmon, chopped
1 scallions, chopped

1 cup baby spinach, torn

1 teaspoon dill
1/4 teaspoon freshly ground black pepper

Method:

Preheat the oven to 350 degrees F.

Heat olive oil in a medium skillet.  Add chopped onions and cook until translucent, about 5 minutes.

In a  bowl, beat the eggs. Add the milk, goat cheese, smoked salmon, scallions, spinach, dill, and pepper and combine. 

Pour over the onions and cook gently for about 1o minutes.

Carefully flip egg to other side and cook for another few minutes until egg is thoroughly cooked through.

Eat and enjoy!

Linked to:      Simple Supper Tuesdays

My Meatless Mondays - Sweet Potato Magic

Looking through recipes, I came across a stuffed sweet potato. I have made these, stuffed with sweet ingredients but this one had goodies like black beans, cheese and salsa.  It was one of those "just have to make this" moments.

I must admit, I had no idea what this would turn out to be.  I simply knew, I would use most of the ingredients and turn into a dish worth enjoying.  Since, I was serving this with a meat dish, I had eliminate the cheese, from the dish, but I hope to make this with the dairy, at another time.

I found the original inspiration on Gina's of Skinny Taste.  If you want to make the stuffed potato, pop over and check it out.  I am sure, it is delicious, based on how good, this casserole came out.

Sweet Potato Magic

Ingredients:

4 medium sized sweet potatoes
1/2 cup Tofutti Sour Cream
1 teaspoon olive oil
1 red bell pepper, diced
1/2 red onion, diced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1 can black beans, rinsed and drained
1/2 cup mild salsa
1/4 cup chopped scallions, parsley or cilantro
 
Method:

Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F. (I was happy to find someone else who makes use of the microwave.  I use it as a shortcut for all kinds of foods, I need for a more complicated dish and I don't have the time to wait them to finish cooking.)

Cut cooked sweet potatoes into chunks and put aside.

Heat oil in a medium pot over medium heat. Add peppers, onions, chili powder, paprika and cumin. Cook until the onions are translucent, about 5 minutes. Add black beans, stir to combine and heat through (about another 5 minutes).



Mix in Tofutti sour cream, salsa and sweet potato chunks.

Eat and enjoy.

Looking back:

This one is for me.  I love tomatoes with something on top. This is from Ms. enPlace  Anyone who knows Michele, knows there are tons of delightful recipes on her blog.
Gratinéed Tomato




This is tempting piece of cake is from A Peek into My Paradise.  It says HUBBY all over it.  I am happy when I find a cake with his name on it and this is certainly the cake for him.


Hindy of Confident Cook-Hesitant Baker made this delicious looking version of Asparagus and Leek Fried Rice


Mushroom and Spinach Frittata from Steak 'n Potatoes Kinda Gurl would make a perfect dinner for us.  My favorite evening meals are Breakfast for Supper type.

Now, it is your turn.

Pasta with Broccoli Sauce

I am in cooking mode and as usual, I am overwhelmed with my cookbooks.  I have a decent library of books and most of them are valuable and should be used.  How many cookbooks can we use at once?

Automatically, I keep my Donna Hay and Coffee Cake books separate from the others since I use them weekly.  Ina gets pulled out, at least monthly.  My kosher cookbooks are popular in terms of usage and solid recipes. 

There are, what I call my miscellaneous cookbooks such as the one, I used for this recipe, Not Your Mother's Weeknight Cooking.  There is a series of these Not Your Mother's ........ cookbooks and I have two of them.  One came free when I bought the other.  I didn't expect much from them but both turned out to be filled with good cooking.

The description of this book by Beth Hensperger is "Quick and Easy Wholesome Homemade Dinners" and it is an apt descriptor.  The book is divided into categories such as Healthy and Delicious, Supper Specials, The Soup Kitchen, Dinnertime Classics and Supper Out of Hand.  There are additional chapters and all have the same appeal, good home cooking.

I looked in the index for mushrooms and found about 13 recipes.  Considering, there are around three hundred pages with usually a recipe on 2 pages, that is a good representative number.  A recipe will probably be found, if you want to use mushrooms.  Lots of dairy, fish, meat, poultry, salads, and on and on.  I can see this becoming a staple in my kitchen.

I selected this pasta with broccoli sauce for a few reasons.  I assumed, it was an easy recipe.  I had all the ingredients in the house.  We love broccoli and a sauce made with it had to be good and it had cheese.

It was a little more difficult than I had expected because it called for a food processor and I only had my mini processor, the one that comes with the immersion blender.  I had to use it for three different batches which is tedious.  Granted, with a regular food processor, this would not be at all difficult.

This turns out to be a filling recipe that I wanted to serve with salmon cutlets and sliced tomatoes, baked with Parmesan.

Pasta with Broccoli Sauce     (adapted from Not Your Mother's Weeknight Cooking)

Ingredients:

3 cups frozen broccoli, cut into small pieces
1/4 cup fresh parsley
1/2 cup vegetable broth
olive oil
1 medium onion, chopped
salt and fresh black pepper, to taste
1 teaspoon lemon juice
1/2 cup heavy cream or plain yogurt
1 box macaroni of any shape, cooked according to package directions (I used gluten-free)
3/4 cup Cheddar Cheese (or more according to taste)

Method:

Microwave broccoli for 2 minutes in water.

In food processor, place broccoli, olive oil and broth.  I used 1 tablespoon of the olive oil but the recipe called for 1/4 cup plus 2 tablespoons. It probably would have blended more smoothly with the oil but I try to use as little as possible.

In a skillet, cook onion in a little olive oil until translucent (3 - 5 minutes).

Add onion in the food processor and pulse a few times.  There will still be lumps.

Heat the processed broccoli and then whisk in cream.  (I have cream in the house, maybe twice a year which is why I made this recipe.  I forgot to mention that, on the top of the post, when mentioning the other reasons.

Ladle sauce over pasta and top with Cheddar.  If you want the cheese to melt, pop into microwave or oven.

Eat and enjoy.