Easy Asian Cucumber Salad

I went looking for a recipe for Asian cucumbers when Genevieve told me that a mother of a friend of her's made the most amazing Asian cucumbers.  Challenge taken...I've found the most amazing Asian cucumbers....I'm not to be outdone ;) Vieves will sit and eat an entire container of these.

For 1 English cucumber:

1/2 tsp. salt

1/2 Tblsp. sesame oil

3/4 Tblsp. soy sauce

1 Tblsp. sugar

3/4 Tblsp. rice vinegar

1 Tblsp. chili oil (I don't use that much)

1/2 Tblsp. sesame seeds (just use however much you like)

 

I make this in a mason jar...it's like 10 recipes all put together.  If you're going to the effort to make the small batch, you might as well just make the big batch and keep it in the fridge. I keep adding more cucumbers to the liquid in the container...I don't pour all of this big batch all at once onto a batch of cucumbers.  I just like having more in the fridge when I need more.

 

1 tsp. salt

1/4 c. sesame oil

1/3 c. light soy sauce

6 Tblsp. sugar

1/3 c. rice vinegar

2 Tblsp. chili oil

2 Tblsp. sesame seeds

 

1.  Rinse and slice one end of the cucumber at an angle.

2. Continue slicing at an angle. Slices should look more oval than round.  Thickness should be up to preference.

3. Put cucumbers into a container with a lid and pour some dressing over the top and shake with the lid on.  

Mushroom Risotto

 I love, love, love, risotto especially mushroom risotto.  Now I know that England is not known for their good food, but that is where I had mushroom risotto for the first time.  It's a very dangerous thing that I've now found an easy recipe for it...in the Instant Pot! My electric pressure cooker right now doesn't have a saute setting, so I have to do the sauteing in a pan first and then dump it into the cooker just before I add the 2 c. of chicken broth.  It wasn't that big of a deal...it certainly won't stop me from making it. It says it serves 4, but I think more like 5-6.

1 Tblsp. Olive oil

1 small onion, diced small

8 oz. mushrooms, sliced

1 c. aborio rice

1/4 c. white wine or chicken broth

2 c. chicken broth

2 cloves garlic

1/2 tsp. dried thyme

1/2 tsp. salt

pepper to taste

1 - 2 Tblsp. butter

1/4 c. parmesan

1.    Heat oil in an Instant Pot on the saute setting

2.    Add onions and mushrooms and garlic.  Cook 3 - 4 minutes.

3.    Add rice and cook 2 - 3 minutes more.  Add wine or the 1/4 c. chicken broth and scrape any brown bits off the bottom of the pot.

4.    Stir in the 2 c. broth and seasonings.  Place lid on and cook on high pressure for 5 min.

5.    After the 5 minutes, let it naturally release pressure for 10 minutes.  Open the lid and add the butter and parmesan.

Collard Greens

I never thought that I would love collard greens, but I do.  This past weekend I was in charge of the food for a funeral luncheon in the ward.  The family had asked for collard greens because they all absolutely love them, so I did some online research and came up with this recipe.  Several of the "workers" at the luncheon tried them and they liked them too.  I scored on this because I've never even eaten them before let alone end up cooking them for 35 people.

4 bunches collard greens stripped of the stem that runs clear through the middle
(don't use the bagged kind because it has a lot of stems and they're yucky).
a couple of hamhocks or some other smoked meat
1 sweet onion, thinly sliced
garlic powder
salt (careful on this)
pepper
2 cans chicken broth
pinch of sugar
3-4 Tblsp. butter

Put the sliced onion into a large pot with a little oil in the bottom.  Saute till translucent.
Add the pepper and garlic.
Add the ham hocks and chicken broth and cook on medium-low for about a hour.
In the meantime, wash and strip the collard greens then chop into about 1 inch squares.
Remove the ham hocks from the pot and set aside.
Strip any meat off and add to the pot.
Add the greens to the pot allow to reduce.  Stir a few times.
Add a pinch of sugar, the butter, and salt to taste when the greens are about done.
Cook for about 1 to 1 1/2 hours or till tender

Scalloped Potatoes

I don't remember where I got this recipe, but I do remember it was really good.
I doubled it and put it in a 9 x 13 pan)

4 c. thinly sliced potatoes (about 4 med.)
3 Tblsp. butter
3 Tblsp. flour
1 1/2 c. milk
1 tsp. salt
1 dash cayenne pepper
1 c. grated x-sharp cheese
1/2 c. more to spread on top
paprika

In a small saucepan, melt the butter and blend in the flour and milk and let it cook for a few minutes stirring with a whisk.  Season with salt and cayenne.  Cook sauce on low till smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in the cheese.  Place 1/2 of the sliced potatoes in a lightly greased 1 qt. casserole dish.
Pour 1/2 of the cheese sauce over the potatoes.  Repeat with the 2nd layer of potatoes and cheese sauce.  Sprinkle with the remaining cheese and top with a sprinkle of paprika for color.
Bake uncovered for about 1 hour at 350 degrees or 1 1/2 hours if doubled.

Scalloped Potatoes

One day when Mom and Dad were out, I had sue vided (?) a delicious rump roast.  I needed a side, but I didn't want to do mashed potatoes cause Emilie's birthday was only a week away and she likes those for her dinner.  I though about rice or couscous, but I had a 10lb. bag of Idaho's that really needed to be used, so I got on Pinterest (of course) and searched potatoes.  This recipe looked fairly easy and fast.  It ended up turning out great, mostly because I used Tillamook extra sharp cheese.  You can use ordinary sharp cheese and I'm sure it will still be great.  The recipe is actually not very big, so I doubled it.  When you do that, make sure you cook it longer - I learned that the hard way...oh well, they were still yummy. The regular recipe is made in an 8 x 8 pan or small casserole.  I used a 9 x 13 pan.


4 c. thinly sliced potatoes (about 4 medium - I of course, use Idaho's)
3 Tblsp. butter
3 Tblsp. flour
1 1/2 c. milk
1 tsp. salt
1 dash cayenne pepper
1 c. grated x-sharp cheese
1/2 c. more to sprinkle on top
paprika (not smoked) - just for color

1.  In a small saucepan, melt butter and blend in flour
2.  Let sit for a minute
3.  Add milk, stirring with a whisk
4.  Season with salt and cayenne pepper
5.  Cook sauce on low till smooth and boiling, stirring occasionally with a whisk
6.  Reduce heat and stir in cheese
7.  Place 1/2 cheese sauce over potatoes
9.  Repeat with the second layer of potatoes and cheese sauce
10.Sprinkle with remaining cheese on top
ll.  Top with paprika for color
12. Bake uncovered for about 1 hour at 350 degrees (or 1 1/2 hours if doubled)

Carrot and Cauliflower Puree

I got this recipe from a Costco magazine.  It's an interesting way to use cauliflower.  Me, mom, and Beth all really liked it, but of course, Dan doesn't do that texture.  For me it's a nice change from regular vegetables.

Kosher salt and freshly ground black pepper
1 medium head cauliflower, cored and cut into florets
1 1/2 pounds carrots, unpeeled and cut into 1-inch chunks
4 ounces good salted butter

Bring a large pot of water to a boil.
Add 2 Tblsp. of salt and the cauliflower and boil for 20 minutes, until the cauliflower is very tender.  Remove the cauliflower to a bowl, using a slotted spoon or strainer.  Add the carrots to the boiling water and cook for another 20 minutes, until very tender.  Drain the carrots and add them to the cauliflower.
Place a food mill fitted with the medium disc over a large saucepan and process the vegetables into the pan (I used a blender a small amount at a time being careful not to over process).
Meanwhile, melt the butter in a small saute pan over medium-low heat and cook until the milk solids int the pan turn golden brown.  Watch the butter carefully, because it will turn black very quickly.  Whisk the browned butter plus 2 tsp. of salt and 1/2 tsp. pepper into the vegetable puree.  Taste for seasonings, reheat over low heat and serve hot.
Serves: 5-6

Whipped Sweet Potatoes

Char gave this to me around Christmas. I absolutely love the praline sweet potatoes, but I'm afraid
it has been surpassed by these.  They had some similarities like they both used baked sweet potatoes, butter and cream, but no praline topping, which lessened the guilt of eating them. This might be my main "go to"when it comes to sweet potatoes.  I will still always love the praline version though. Also, this recipe is a total 'by taste' recipe, so if you like it less sweet or more salty, just adjust it for you.

8-10 large yams, scrubbed and poked
1/2 oj
1/2 c. cream
1/2 c. melted butter
1/2 to 2/3 c. brown sugar
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. salt (I prefer a little more)
1 tsp. pepper

Bake the potatoes at 375 till tender.  Allow to cool till you can handle them to peel them.
Peel into a mixing bowl that you can whip them in and add the remaining ingredients.

Canadian Cauliflower Cheddar Cups

I pulled this dandy little treat from one of those Costco magazines.  We've been trying to eat more varieties of fruits and veggies, so I'm looking for lots of different ways to cook them up.  This was so good that Dan (who usually turns his nose up to cauliflower especially) really liked it.  They're also very cute and very easy.

12 slices Canadian bacon
2 c. cauliflower florets
2 Tblsp. light sour cream
1 Tblsp. fresh parsley
1 Tblsp. green onion, diced
Salt and pepper to taste

Preheat oven to 375 degrees.  Very lightly grease a 12-cup mini-muffin pan.  Line each cup with a slice of Canadian bacon.  On the stovetop, steam cauliflower until very soft.  Transfer cauliflower to a bowl and mash it.  Add sour cream, parsley, green onion, and salt and pepper to taste, and mix well.
Fill Canadian bacon cups with cauliflower mixture.  Top each cup with cheddar cheese.  Bake for 15 minutes.  Makes 12 mini-cups.

Cheese and Herb Potato Fans

I got this from Taste of Home.  I've been getting bored of just ordinary mashed or baked potatoes.  Beth really liked these when I made them a few weeks ago.  They are pretty simple, you just have to be careful not to cut all the way through.  You also have to be careful not to pull the apart too much when you're pouring the butter and herbs on.  They really are yummy...who doesn't like butter and cheese on potatoes.

8 medium potatoes (of course, I ALWAYS use Idaho's)
1/2 c. butter, melted
2 tsp. salt
1/2 tsp. pepper
2/3 c. shredded cheddar cheese
1/3 c. shredded Parmesan cheese
2 Tblsp. minced fresh green onion
2 Tblsp. minced fresh sage (I used 1 tsp. dry)
2 Tblsp. minced fresh thyme (I used 1 tsp. dry)

Preheat oven to 425 degrees.  With a sharp knife, cut each potato into 1/8 inch slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9-in. baking dish.  In a small bowl, mix butter, salt and pepper; drizzle over potatoes.
Bake 50-55 minutes or until potatoes are tender.  In a small bowl, toss cheeses with hers; sprinkle over potatoes.  Bake about 5 minutes longer or until cheese is melted.

Smashed Oven Spuds

Tonight I cooked a roast that Beth brought over, but I didn't want to do mashed potatoes because it's so close to Thanksgiving and you can overdo on them. So I wanted to do this smashed potato that I'd seen on Pinterest but it was done with red potatoes and I didn't have any.  I did have some good old Idaho spuds though, so I washed them, cut them in have width wise and boiled them till they were tender but not too tender.  I figured I'd just work with what I had so here they are.  Geoffrey said they were great.

Idaho potatoes washed and rinsed (however many you want)
Salt to taste
fresh pepper to taste
Rosemary - I used fresh but dry is fine (just sprinkle over the top)
Smoked Gouda (I just grated it and sprinkled it on top) you could use any
     cheese you like.
Olive oil (or melted butter - but I did like the flavor of the olive oil)

Take each potato and place them on a well greased cookie sheet.  Using a potato masher, slightly smash each potato.  Salt and pepper them to taste.  Sprinkle with the rosemary and cheese and drizzle olive oil  fairly generously over the top. Bake at 375 degrees for about 20 to 30 min. or till they start to brown slightly.

Southwestern Corn and Black Bean Salad

This was a yummy find from good old Paula Deen once again.  Another find on mom and dad's recipe trying trip of 2012.  This is a cooked salad unlike my other corn salad - both very different.

Herbed Mashed Potatoe Bake

I got this one from best resource, Paula Deens magazine.  Another of the successful dishes mom and I tried on their 2012 visit.  This is nice because you don't peel the potatoes - you get all the good-for-you stuff in the peelings.

Roasted Fingerling Potatoes

I got this recipe from the Taste of Home.  I don't usually get a lot of recipes from there, but I have gotten a few "golden" ones which keeps me checking them out.  This was another recipe mom and I made on their 2012 trip.  We've been getting pretty lucky with some good ones and this one was one of the yummys of the week and EASY. This is also supposed to be put in foil and grilled on the bbq after microwaving, which you can do if you like.

Veggie Casserole

Paula Deen

10 to 12 servings

Twice Baked Potato Casserole

This is a recipe my friend Colleen Douglas.  I tried it for Christmas 2011 and everyone raved over it.  Jon said he wants it for his birthday.  It's nice because you don't have to peel and boil potatoes and you can make it a day or two ahead.

Garden Zucchini & Corn Saute

I got this from Taste of Home and everyone really likes it even those who don't like zucchini.  Sometimes I use mexicorn instead.
serves: 6-8

Couscous Mediterranean Style

Serves 5-6
I got this off the back of the bag of couscous and I really liked it

Twice Baked Potatoes

Paula Deen - I did revise this a little
Yield: 8

Roasted Root Veggies

5 potatoes, scrubbed

6 carrots

6 parsnips or 3 sweet potatoes

Cut in 2" pieces. Boil in salty water and drain. Drizzle with melted butter and olive oil. Season with salt and pepper. Bake at 375 degrees for 20-30 minutes. Sprinkle with chopped parsley. Lay flat on a jellyroll pan to bake.

Broccoli and Cauliflower Casserole

(Paula Deen) serves 6-8


1/2 c. butter
1 small onion, chopped
1 (8-ounce) package sliced fresh mushrooms
1/4 c. flour
1 1/2 c. whole milk
1 c. sour cream
1 c. shredded Gruyere cheese
1 tsp. salt
1 tsp. pepper
6 c. fresh broccoli florets, steamed until crisp-tender
4 c. fresh cauliflower florets, steamed until crisp-tender
1 c. panko
2 Tblsp. butter, melted


Preheat oven to 350 degrees. Lightly grease an 11x7-inch baking dish.
In a large skillet, melt butter over medium heat. Add onion and mushrooms, and cook for 5 min. Stir in flour, and cook for 2 min., stirring constantly. Gradually stir in milk, and cook for 2 to 3 min., or until mixture thickens.
Stir in sour cream, cheese, salt, and pepper, stirring until smooth. Stir in broccoli and cauliflower, and spoon into prepared baking dish. Bake for 25 min.
In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over casserole. Bake for 15 to 20 min., or until breadcrumbs are golden brown and casserole is hot and bubbly. Serve immediately.