Recipes

[Zhills]

From Pinterest...

Puerto Rican Style Yuca

Ingredients

½ cup olive oil

1 medium onion, thinly sliced

6 cloves garlic, finely chopped

2 Tbsp white vinegar

1 bag LaFe Frozen Yuca

Directions

• STEP ONE

In a 12-inch skillet, heat the oil on medium. Add the onion. Cook for 7 min., until almost soft, stirring occasionally. Stir in the garlic and vinegar. Cover and reduce heat to low. Cook for 25 min., until onions are soft and garlic is fragrant but not browned, stirring occasionally. Season with salt and pepper to taste. Keep warm on low.

• STEP TWO

Meanwhile, heat a large pot of salted water to a boil on medium-high. Add the yuca and return water to a boil. Reduce heat to simmer and cook for 20 min., until yuca is very tender. Drain and transfer yuca to a cutting board. Remove and discard any tough cores from centers of yuca.

• STEP THREE

Transfer yuca to a wide serving bowl. Pour warm onion mixture over yuca, gently stirring to combine. Cover and let stand 15 min., until yuca absorbs oil. Serve immediately.  Hope you enjoy!

How to Make Yucca Root:

1. Chop off both ends of the yucca root using a sharp knife.
2. Using a sharp knife, carefully slice down the full length of the yucca root. Be sure to cut through both the brown peel and the thick white layer.

3. Start at the thicker end of the root (if one side is thicker) and work your thumbs under one side of the cut. Be sure to get underneath the first white layer, too as it will help you peel the skin off in large chunks. Once you’re underneath the peel, you can work your thumbs down the length of the root, peeling the skin off like a jacket.

3. Once the root is peeled, chop it into chunks.

Next ingredient: raw onion

[aroc3435]

                                 Ranch Mix Cheese Ball

                     Featured Ingredient:  RAW ONION

16 oz cream cheese

2 packages of Hidden Valley Ranch  mix

1/4 cup finely minced raw sweet variety onions--Vidalia, for example, with      their juice

2 Tbsps dried parsley or 3 Tbsps fresh parsley, minced

16 Ritz style low sodium crackers, crushed

Beat all ingredients together and place on a sheet of clear plastic wrap and shape into a ball.  Roll in a shallow tray of the crushed crackers and then wrap in plastic wrap and chill overnight.

Serve at room temperature with thinly sliced baguettes pieces, or Carr's Table Water Crackers.

Next Ingredient:   CRANBERRIES, FRESH or DRIED

aroc3435

Washington, DC

[JeanLouiseFinch]

Shaved Brussel Sprout Salad

Ingredients

• 2 cups raw Brussel Sprouts
• 1 stalk celery, finely sliced
• 1/2 cup sliced almonds, dry toasted
• 2/3 cup dried cranberries
• 4 Tbsp olive oil
• 2 Tbsp cider vinegar
• 1 Tbsp honey
• 2 teaspoons Dijon mustard
• 1 clove garlic, finely minced
• 1/4 teaspoon salt

Instructions

• 1. Trim the sprout end and peel any damaged outer leaves and discard.
• 2. Using a knife, finely slice each sprout, then toss into a bowl breaking up the layers. Add the celery and cranberries.
• 3. If you are toasting the almonds, place then in a dry pan over medium heat and gently stir until just toasted, then remove the pan from the heat and move the nuts to a plate to cool. Do not cool in pan or they might burn.
• 4. In a small bowl combine the oil, vinegar, mustard, honey, garlic and salt and whisk to combine.
• 5. Pour half the dressing over the sprouts and toss until combined. Let the salad rest for 5 minutes, then taste. Add more dressing if necessary and serve with the toasted almonds.

Notes

• If you don't have dried cranberries on hand any dried fruit would do- raisins, apricots or figs would be great.

Next Ingredient:  UNSWEETENED GREEK YOGURT 

[Zhills]

No-Mayo Coleslaw

Ingredients

• 1/2 cup nonfat plain Greek yogurt
• 3 1/2 Tablespoons cider vinegar
• 3 Tablespoons sugar
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 16 ounces (about 6 1/4 cups) bagged coleslaw blend or shredded cabbage

Instructions

1. In a small bowl, combine Greek yogurt, vinegar, sugar, salt, and pepper, whisking until smooth and thoroughly combined.
2. Place slaw blend/cabbage in a large bowl and pour Greek yogurt dressing mixture over top. Stir to coat cabbage thoroughly.
3. Cover and refrigerate until using (preferably at least 30 minutes).

This coleslaw keeps well, covered in the refrigerator, and can easily be made several hours in advance. In fact, we prefer to let it sit for at least half an hour before serving, so that the cabbage softens a bit and the whole salad melds together. We find that it's at its best, though, if eaten within a day or two.

Next ingredient: Boiled eggs

[walker]

Classic Macaroni Salad

8 oz. dry elbow macaroni

1/2 cup mayonnaise

1/2 cup fat free or low fat plain Greek yogurt

1 1/2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

salt and pepper

2 STEAMED OR HARD-BOILED EGGS, peeled & chopped

1 cup diced red bell pepper

1 cup matchstick carrots, roughly chopped

3/4 cup diced celery

1/4 cup diced red onion

1 tablespoons minced fresh parsley

Cook macaroni in salted water according to package directions.  Drain and rinse with cold water until completely cool.  (Drain well.)

Stir together mayonnaise, Greek yogurt, vinegar, mustard, honey and season with salt and pepper to taste.

Add well-drained macaroni to a large bowl along with EGGS, bell pepper, carrots, celery and onion. (You can set aside some veggies to add color to top of salad, if desired.)  Pour dressing over top, add in parsley and toss mixture to evenly coat. If needed, add more salt and pepper.  Refrigerate until serving.

NEXT INGREDIENT .... BREAD CRUMBS or PANKO

[walker]

Stuck on Bread Crumbs or Panko?  I use bread crumbs in my meatballs.  I use Panko a lot when cooking fish.  Here is an easy recipe that could be used with cod, tilapia or other similar fish.  I also have an easy Baked Shrimp Scampi recipe with Panko....may have gotten it here.  For now....a quick one....

2-4 Cod portions....no exact measurements here...

Mix together in one dish some flour, salt and pepper.

Next dish....mix one egg with little Dijon mustard (double if needed).  Third dish mix Panko with lemon-pepper seasoning (or lemon zest) and paprika.

Dip fish portions in flour mix, then egg mix and finally Panko mix.

Bake at 425 for 15 minutes. (400 for Tilapia)

NEXT INGREDIENT ..... POSTER'S CHOICE

[vabreeze]

Posh Fish Fingers (Allrecipes)

Ingredients
1 lb flounder fillets
⅓ cup all-purpose flour 
1 cup dry bread crumbs [sometimes this poster uses Fish Fry or Cracker Meal]
1 TBS vegetable bouillon powder
¼ cup chopped fresh parsley, or more to taste
3 large eggs 
2 TBS sunflower oil, or more as needed [or your choice--this poster likes veg oil + ghee]

1 medium lemon, cut into wedges 
[this poster adds Old Bay or Tony Chachere's Seasoning Blend; lemon pepper and Dill Mustard Sauce to the egg wash for more flavor. Otherwise, recipe is followed]

Directions
Clean fish fillets and cut into 8 thin pieces. Place on paper towels to dry.

Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine. Beat eggs with a fork in 3rd bowl.

Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.

Heat oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1½ min. Flip and repeat on the other side. Drain on a paper towel-lined plate.

Serve fillets with parsley and lemon wedges.

Next Ingredient:  Potato flakes