Cheesy Baked Penne with Cauliflower and Crema
20 05 2012
I made this recently for a large group of people and they truly loved it. The best part was the cauliflower. My guests were simply expecting Mac N Cheese so the cauliflower took them by surprise. This is gourmet deluxe cheesy pasta.
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Tags: cauliflower, penne
Categories : Main Dish, pasta, Uncategorized
Sweet Potato Pie
5 12 2011
I was challenged over Thanksgiving to make a Sweet Potato Pie. I had only ever made a pumpkin pie before. I searched around and found this recipe which I doctored up with some more spices and it was delicious. Use your favorite pie crust recipe.
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Tags: yams
Categories : desserts
Green Olive Hummus
12 11 2011
My good friend brought some of this over to share at a party. Oh my gosh! It was so delicious and even my kids, who do not like hummus, loved it. I think they what makes it so yummy was the wonderful green olive flavor and the subtle cumin and spice. The lack of tahini makes it lighter and less cloying. This is super simple so enjoy.
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Tags: garbanzo bean, garlic, olives
Categories : Appetizer
Candied Walnuts
27 09 2011
These walnuts are perfect on a salad with beets or goat cheese. I usually make a big batch and then freeze some so I have them on hand when I want to dress up any salad. It is important to boil the walnuts first to remove any bitterness.
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Tags: walnuts
Categories : salad, snacks
Cream of Mushroom Soup
27 09 2011
I was making a hearty Central European kugel dish and I wanted a nice earthy soup to go with it. Thus, I created this lovely Cream of Mushroom Soup. It is not difficult to make and will definitely satisfy your tummy on a chilly autumn day. Enjoy.
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Tags: mushrooms
Categories : Soup, Uncategorized
Tomato, Marjoram, and Fennel Sauce
7 09 2011
I made this sauce to go with a potato au gratin style dish, but my family forgot to use it. So the next day, I pureed it and used it on pasta and eggplant parmigiana. It was delicious. Everyone commented on the subtle licorice flavor and the nice pairing of the marjoram with the fennel. It is very simple to make and can be used on almost anything.
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Tags: fennel, garlic, marjoram, tomatoes
Categories : Italian, Sauces/salsas
Spinach and Romaine Salad with Tamarind Citrus Dressing and Pappadams
29 08 2011
This recipe was also part of my exploration of Indian food. Usually Indian salads are more of a small side dish, but I was looking for something that was more like our American salads with an Indian twist. I found it in this Tamarind Citrus Dressing. The crummbled pappadums made an interesting twist to the typical slivered nuts and bacon found on a spinach salad.
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Tags: lettuce, spinach
Categories : Indian, salad
Indian Roasted Cauliflower and Potato Salad
29 08 2011
I was creating an Indian menu for a new company where I am working. If any of my readers are in South Florida, check out www.eats-good.com. We cook and deliver twice a week wonderful meals for you or your entire family. For the next month, we are taking a trip around the world and this week we are going to India. So, last night I tried out this recipe on my family and they loved it. It is a great twist on classic potato salad and so much more flavorful.
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Tags: cauliflower, Potatoes
Categories : Indian, Potatoes, salad, Vegetable side dish
Quinoa and Fennel Pilaf
3 08 2011
Quinoa is still my new favorite grain. This is a very flavorful side dish particularly if you like the sublte licorice flavor of fennel. If you want a stronfer fennel flavor add a little fennel powder or fennel pollen into the broth. I served this as a side to the Ratatouille Stuffed Portobello Mushrooms.
1 cup quinoa
1/2 small white onion, finely chopped
1 celery rib, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
1 small fennel bulb, trimmed, cored, and cut into 1/4-inch dice
1 tablespoon unsalted butter
1 1/2 cups vegetable stock
1 tsp salt or more to taste
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Tags: fennel, quinoa
Categories : grains, Vegetable side dish
Ratatouille Stuffed Portobello Mushrooms with Goat Cheese
3 08 2011
Ratatouille is a celebration of summer harvest. So, I cooked this dish to celebrate my friend’s birthday. It was a huge hit. Often ratatouille is just presented as a stew, but this presentation gives a bit more elegance to the meal. You can make it ahead and even stuff the mushrooms. Then all you have to do is crumble goat cheese over, reheat and serve.
1 onion, chopped
5 garlic, minced
2 tablespoons olive oil (preferably extra-virgin)
1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces
2 small zucchini, cut into 1/2 inch dice
1 red bell pepper, cut into 1/2 inch dice
2 tablespoons tomato paste
1 tbsp red wine vinegar
2 teaspoon chopped fresh thyme
Pinch of cayenne pepper
four 4-to-5 inch-diameter portobello mushrooms, stems removed
1/4 cup chopped Italian parsley
1 10-ounce package ready-to-use spinach leaves
1 8oz log of soft goat cheese or goat cheese crumble Read the rest of this entry »
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Tags: eggplant, mushrooms, spinach, zucchini
Categories : Main Dish, Vegetable side dish
Katherine
