Roasted Green Cabbage Wedges

You wouldn't think green cabbage wedges would be a great side dish... but you would be wrong.

Roasted Green Cabbage Wedges

Ingredients

1 small head green cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
1/2 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 lemon, cut into wedges

Directions

Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.

Original link:
http://www.marthastewart.com/326519/roasted-green-cabbage-wedges-with-olive

Zucchini Cheese Pie

This is one of those fantastic comfort foods that probably isn't healthy, but you can fool yourself into thinking it is from all the fresh ingredients.  This is perfect if you have tons of zucchini in your garden and you're not sure what to do with it.

My copy of this recipe is really old and hard to read in places.  Here's hoping I can transcribe it properly...

Zucchini Cheese Pie

Ingredients

1 lb. zucchini squash
Salt
1 9-inch unbaked pastry shell
1 egg white
1 small onion, chopped
2 medium tomatoes, sliced
3 tbsp butter
1 tbsp chopped fresh basil (or 1/2 tsp dried basil), divided
Salt and pepper
3 eggs, separated
2 cups shredded Swiss cheese

Directions

Wash and trim the zucchini and cut into 1/4-inch slices.  Sprinkle slices with salt, drain for 30 minutes, and pat dry.

Meanwhile, prepare the pastry shell: Brush the pastry shell with the egg white.  Prick with fork along the sides and bottom.  Partially bake the pastry shell at 450 degrees for 5 minutes.  Remove from oven and set aside.

In a large skillet, melt the butter.  Add the zucchini and onions and cook until zucchini is lightly browned on both sides.  Drain on brown paper.  Add the tomatoes to the skilled and lightly brown.  

Place half the zucchini and onion in the pastry shell.  Sprinkle with basil and season with salt and pepper to taste.  Sprinkle with 1/3 the cheese.  

Beat the egg whites and fold in the yolks.  Pour half of the egg mixture into the pastry shell over the cheese.

Layer tomatoes over the pastry shell, and repeat with remaining zucchini, onion, and basil, finishing with tomatoes and cheese.  Pour remaining egg mixture over the pastry shell and sprinkle with cheese.  

Bake at 400 degrees for 25 to 30 minutes.

Hawaiian Meatballs

I think I originally stole this recipe from a roommate in college.  However, one day I was searching the internetz and found an almost identical recipe online.  This is a fantastic recipe to make for a large crowd (my copy is doubled) and tastes great with rice.

One day my cousin and I were going to make this for our family, but had to go run an errand, so we asked my uncle to help put the meatballs together while we were gone.  When we came back we realized that he had put almost all of the ingredients in the meatball mixture (we stopped him right before the green peppers).  However, it actually turned out pretty well.  Long story short, feel free to add some of the spices from the sauce into the meatballs.

Instead of frying them, you can also bake the meatballs on a broiler pan or 9x13 pan at 350 degrees for about 30 minutes.

Hawaiian Meatballs

Ingredients

1 1/2 pounds ground beef
2/3 cup crushed saltine cracker crumbs
1/3 cup minced onion
1 egg
1/4 cup milk
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1 tablespoon olive oil

2 tablespoons cornstarch
1/2 cup packed brown sugar
1 (15 ounce) can pineapple chunks - drained, with juice reserved
1/3 cup white vinegar
1 tablespoon soy sauce
1/3 cup chopped green bell pepper

Directions

In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.  

Serve with rice.



Original link:
http://allrecipes.com/recipe/waikiki-meatballs/

Sauteed Pork Chops with Ginger-Fuji Apple Sauce and Maple Sweet Potatoes

Last time I made this I had enough leftover chutney to share with others.  It takes a while to put everything together, but it's definitely worth it.

Sauteed Pork Chops with Ginger-Fuji Apple Sauce and Maple Sweet Potatoes

Ingredients

Ginger Fuji Chutney

4 cups Fuji or other non-mealy red apples (8 to 10 apples), peeled, cored, and cut into 1/4-inch dice (1 litre)
Juice of 1 lemon
1 tablespoon grape seed or canola oil (15 ml)
2 medium onions, cut into 1/4-inch dice
2 tablespoons peeled and minced fresh ginger (30 ml)
Kosher salt and freshly ground black pepper to taste
1 cup rice wine vinegar (250 ml)
1 cup apple juice (250 ml)

Maple Sweet Potatoes

4 medium sweet potatoes
1/4 cup pure maple syrup (60 ml)
2 to 4 tbsp. cold unsalted butter, as desired (30-60 ml)
Kosher salt and freshly ground black pepper to taste

Sauteed Pork Chops

4 1/2-inch-thick loin pork chops
Kosher salt and freshly ground black pepper to taste
1 cup all-purpose flour (250 ml)
2 tablespoons grapeseed or canola oil (30 ml)
1 cup chicken stock or low-sodium canned chicken broth (250 ml)
1 cup white wine (250 ml)
1 1/2 cups Ginger-Fuji Apple Chutney (375 ml)
1/4 cup chopped fresh flat-leaf parsley (60 ml)
1 tablespoon cold unsalted butter (15 ml)

Directions

Ginger Fuji Chutney

In a large, nonreactive bowl, toss the apples with the lemon juice.
Heat a large, nonreactive saucepan over medium heat. Add the oil and swirl to coat the pan. Add the onions and ginger and sauté until the onions are soft, 3 to 4 minutes. Add the apples and cook, stirring gently, for 3 minutes. Season with salt and pepper. Add the vinegar and apple juice and cook until the liquid is reduced by three quarters, about 30 minutes. Correct the seasoning and cool before ladling into a tightly sealed jar. Lasts 1 week, refrigerated.

Maple Sweet Potatoes

Preheat the oven to 400 degrees F.
Wrap each potato in aluminum foil and bake until a knife can pierce the potatoes easily, 30 to 40 minutes. As soon as the potatoes are cool enough to handle, scoop out the flesh and transfer it to a bowl. Use a heavy whisk to whip the potatoes. Add the maple syrup and 2 to 4 tablespoons of the butter, whisk to blend and season with salt and pepper. Cover with foil to help keep the potatoes warm and set aside. Serve with Sauteed Pork Chops.

Sauteed Pork Chops

Preheat the oven to 400 degrees F.
Season the chops on both sides with salt and pepper and dredge in the flour. Heat a large, heavy, ovenproof sauté pan over high heat. Add the oil and swirl to coat. Add the chops and sear on one side until brown, 3 to 4 minutes. Turn the chops and transfer to the oven. Bake the chops until medium done, 8 to 10 minutes.
Transfer the chops to a heat-proof plate and allow to rest for 5 minutes. Place the sauté pan over high heat, add the broth and wine, and deglaze the pan, scraping to incorporate any browned bits. Reduce the liquid by half, about 4 minutes, and add the chutney and the 1 tbsp. of butter. Add the parsley and correct the seasoning. To serve, place small mounds of the sweet potatoes on serving plates. Place a chop on each mound, pour the sauce over and serve.



Original link:
http://www.foodnetwork.ca/recipes/Herbs/recipe.html?dishid=4813

Cod and Creamed Spinach Casserole

I heart this recipe.  However, I probably add way more cheese and breadcrumbs than the original recipe calls for.  And instead of limiting myself to sharp cheddar cheese, I tend to use whatever is available in the kitchen - medium cheddar, swiss, parmesan, feta, you name it.  

Cod and Creamed Spinach Casserole

Ingredients

2 (6-ounce) bags baby spinach
2 tablespoons unsalted butter
1 shallot, minced
2/3 cup heavy cream
1 teaspoon fine sea salt or kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
Pinch of freshly grated nutmeg
1 (2 1/4-pound) cod, hake, or haddock fillet (1 1/2 inches thick), pin bones removed
1/2 cup Japanese breadcrumbs (panko)
1/3 cup finely shredded sharp cheddar cheese

Preparation

Cook spinach according to package directions. Let stand until cool enough to handle. Drain spinach in colander; squeeze out as much liquid as possible. Transfer spinach to a cutting board, and chop with a large knife.
Melt butter in a medium saucepan over medium heat. Add shallot; cook 2 minutes. Add cream, and bring to a boil. Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook 5 minutes, stirring constantly, until mixture has thickened.
Season cod with remaining 1/2 teaspoon each of salt and pepper, and place in a lightly buttered 2 1/2-quart baking dish. Spread creamed spinach over fillet to cover. Combine breadcrumbs and cheese until well blended; sprinkle over top of fillet.
Bake at 400° for 28 to 30 minutes, or until fish is just opaque in thickest part. Cut into 6 portions, and transfer to plates, spooning any creamed spinach and juices from sides of dish over portions. Serve immediately.

Casserole Basics: Glass and ceramic (earthenware) dishes work best for casserole cooking because they heat up quickly and evenly. If you substitute a metal baking pan, the casserole usually cooks more slowly, so you may have to increase the oven temperature by 25° to compensate.
Always start with the freshest seafood available and pat it dry. If you use individual steaks or fillets, select pieces that are at least 1 inch thick. If a single fillet from a large fish tapers to a thin end, fold the thin end under to help the fillet cook uniformly.
If the fillet in the casserole is thick, let it sit at room temperature while you prepare the other ingredients for the dish. It will cook more quickly.
Thick fillets or steaks, especially if covered with a sauce or topping, can take from 12 to 15 minutes of baking time per inch. To check for doneness, cut into the fillet at the thickest part to see if it's opaque inside and pulls apart with little resistance.
Casserole recipes calling for fully or partially cooked seafood or fish need only enough time in the oven to get hot, so an instant-read thermometer comes in handy. If the middle of the casserole registers 160°, it's done.
Don't cook fish until it flakes easily-- by that point, the fish has given up all of its juices, rendering it dry and leaving a lot of water in the dish. If this occurs, spoon the juices back over the fish when serving.
Remember, the casserole will continue cooking once it's pulled from the oven, so it's better to take it out sooner rather than later.


Original link:
http://www.myrecipes.com/recipe/cod-and-creamed-spinach-casserole-10000001534821/

Garlic Sauteed Spinach

This recipe is a quick and easy way to make a delicious spinach side dish.  You can use regular spinach instead of baby spinach, but it will take a little more time prepping the spinach and will have more of a gritty spinach flavor.

Garlic Sauteed Spinach

Ingredients

• 1 1/2 pounds baby spinach leaves
• 2 tablespoons good olive oil
• 2 tablespoons chopped garlic (6 cloves)
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• Lemon
• Sea or kosher salt, optional

Directions

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Original link:
http://www.foodnetwork.com/recipes/ina-garten/garlic-sauteed-spinach-recipe/index.html

Brussels Sprouts with Garlic and Bacon

Brussels sprouts were the one food item that I literally gagged on as a kid.  But it turns out it's all about how you make them.  And what better way to make them than with garlic and bacon?

Brussels Sprouts with Garlic and Bacon

Ingredients

Kosher salt and freshly ground black pepper
4 cups whole Brussels sprouts
8 slices molasses-cured shoulder bacon or regular bacon
6 cloves garlic, chopped

Directions

Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled.

In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste.

Original link:
http://www.foodnetwork.com/recipes/40-a-day/brussels-sprouts-with-garlic-and-bacon-recipe/index.html

Ginger Pear Bread

It's pear season!  If you've got more pears than you know what to do with, I suggest you try this recipe.

I've only made it once so far.  The loaves were a little delicate and fell apart coming out of the pan (so be careful!).  I may need to leave them in the pan longer next time or cut smaller pear chunks (although the big chunks are really delicious...)

Also, when you mix up the rest of the ingredients, just before you add the pears, the consistency will look wrong, like cookie dough.  Don't worry.  That's exactly what it's supposed to look like.  Once you add the pears there will be plenty of moisture and it will look more like traditional quick bread dough.

Don't forget the brown sugar crust at the top!  Seriously, it's amazing.

Update (from batch #2): Definitely leave them in the pan to cool longer than 10 minutes.  That did the trick.

Ginger Pear Bread

Ingredients

4 medium pears, peeled and chopped
1 teaspoon lemon juice
1-1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup sugar
1/4 cup plus 2 teaspoons packed brown sugar, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3 eggs
3/4 cup canola oil
1 teaspoon vanilla extract

Directions

In a large bowl, drizzle pears with lemon juice; set aside.
In another large bowl, combine the flours, sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, ginger and cinnamon. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pear mixture.
Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).


Original link:
http://www.tasteofhome.com/Recipes/Ginger-Pear-Bread