Recipes

[momtochloe]

Good morning Recipe Game friends and welcome to August (can you believe it?)!  I'm off to a flying start as I bought one of those backlit keyboards with jumbo keys as my eyes aren't what they used to be and I promptly mispelled Recipe . . . 

That being said, with it being August and sweltering here in the midwest, let's think cool with recipes that can help take the temperature down a bit.  I see our friend @GenXmuse was kind enough to start us out with that fabulous Wasabi Vegetable Bowl recipe for which I am going to step out of my usual comfort zone to try (thank you!):

SERVINGS: 3 SERVINGS

Wasabi Vegetable Bowls

4.84 from 6 votes

Wasabi vegetable bowls loaded with broccoli and spinach, swaddled in a delicious creamy wasabi sauce make for an amazing plant-based meal.

PREP TIME: 10minutes mins

COOK TIME: 30minutes mins

TOTAL TIME: 40minutes mins

Ingredients

Vegetable Bowls:

• ▢ 1 cup uncooked brown rice
• ▢ 2 tablespoons olive oil
• ▢ 1 large bushel broccolini chopped, or 1 large crown broccoli
• ▢ 4 cloves garlic minced
• ▢ 1 bunch green onion chopped
• ▢ 4 cups baby spinach or kale
• ▢ 1/4 teaspoon sea salt to taste

Creamy Wasabi Sauce:

• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon tahini
• ▢ 3 tablespoons liquid aminos
• ▢ 2 tablespoons rice vinegar
• ▢ 2 to 3 teaspoons wasabi paste to taste
• ▢ 2 tablespoons nutritional yeast optional
• ▢ 2 teaspoons pure maple syrup

For Serving:

• ▢ 1 ripe avocado peeled and sliced
• ▢ 1/2 small cucumber sliced
• ▢ Microgreens for serving optional

Instructions

Prepare the Wasabi Sauce:

• Blend the ingredients for the Wasabi Sauce in a small blender or whisk vigorously in a bowl until combined. NOTE: If your sauce is super thick and pasty, add 2 to 3 tablespoons of water to thin it out

Prepare the Vegetable Bowls:

• Cook rice according to package instructions.
• While rice is cooking, saute the vegetables. Add the olive oil to a medium-sized non-stick skillet, along with the chopped broccolini. Cook covered over medium-high heat, stirring occasionally, until broccolini has softened, about 5 to 7 minutes. Add the garlic and green onion, and continue cooking until fragrant, about 3 minutes. Add the baby spinach, cover the skillet, and cook until spinach has wilted, about two minutes. Add sea salt to taste.
• Add the cooked rice and wasabi sauce to the skillet with the vegetables. Stir everything well and add sea salt and/or liquid aminos and wasabi to taste.
• Divide rice and veggies between 2 or 3 bowls. Top with sliced cucumber, avocado, and microgreens.

Next Ingredient: Bread Crumbs

[CalminHeart]

Hot chicken salad. I don't measure but know the amounts I use. You can use more or less as well as other spices.

1 to 1-1/4 lb diced chicken (we have a meat market that sells diced fresh chicken)

1/2 cup slivered almonds

1 can diced water chestnuts

1/2 cup shredded carrots

1/2 red pepper (or orange or yellow)

1/2 cup diced onion

3/4 cup cut up celery

Dressing

1 cup real mayo

1-2 tsp lemon juice

3 drops worchestershire sauce

3-4 drops tobasco or hot sauce

1/2 tsp celery salt

1 clove diced garlic or 3/4 tsp dried mince garlic salt

Pepper and salt to taste

Add other spices if you want. The basics are listed above.

Whisk to blend well

Mine is usually a bit too thick so I add a dribble of milk.  

Steps

Cook the chicken however you want. I usually put the diced chicken on a cookie sheet and bake for about 15 minutes at 350.

Add almonds.

*** Here's the kicker. I like my veggies crunchy so I don't add them now. If you like soft veggies, you can add all or some to the chicken now. If you don't, you can set them aside. 

Bake 15 minutes at 350.

Pull out pan. Mix in all the other items and any veggies you want to add to the recipe. Mix well.

Put back in 350 oven until hot, usually about 15 minutes. 

Serve as the entree. Enjoy.

[walker]

@CalminHeart ....thanks for posting good chicken salad recipe......would you like to choose the next ingredient?

Or poster's choice?

[CalminHeart]

---

@walker wrote:

@CalminHeart ....thanks for posting good chicken salad recipe......would you like to choose the next ingredient?

Or poster's choice?

---

I'd love to hear what posters think.

Some may wanrt tto add fresh mushrooms or a crispy topping. I'm not a mushroom fan though.

I'd probably choose a veggie that would not turn to mush when reheated in the microwave the next day. 

[walker]

Not sure if I saw this recipe posted here or not.....

Hash Brown Broccoli Bake

4 tablespoons butter, divided

2 tablespoons flour

1 teaspoon salt

1/8 teaspoon nutmeg

1/8 teaspoon pepper

2 cups milk

1 (8 oz) pkg. cream cheese, cubed

2 cups shredded Swiss cheese

6 cups shredded hash browns (20 oz pkg), thawed

1 pkg. (16 oz) frozen chopped broccoli, thawed

1/2 cup bread crumbs

Preheat oven to 350.  In large pan or Dutch oven, melt 2 tablespoons butter.  Stir in flour, salt, nutmeg and pepper; gradually add milk.  Bring to boiling; cook and stir until thickened, about 2 minutes.  Remove from heat.  Add cheese stirring until melted.  Add potatoes and combine well.  Spoon half into a greased 2 quart baking dish.  Top with broccoli and remaining potato mixture.  Bake, covered, 35 minutes.  Melt remaining butter; toss with bread crumbs.  Sprinkle over casserole.  Bake, covered, until heated through, about 15-20 minutes.

NEXT INGREDIENT ... ZUCCHINI

[Little Tex]

I just saw this recipe a couple of days ago and thought it looked and sounded delicious. I plan to try it this summer.  It is by Deb Perelman on Smitten Kitchen. I wish I could post a picture of it, but you can go to her website and see it.

Herbed Summer Squash and Potato Torte

Ingredients:

• 1 bunch green onions, thinly sliced
• 1 cup (100g.) grated Parmesan cheese
• 2T. (15g.) flour
• 1T. (10g.) chopped fresh thyme leaves
• Kosher salt, about 1 1/2 t. or to taste
• Freshly ground black pepper, about 3/4 t.
• 2 lbs. Yukon gold potatoes, unpeeled and cut into very thin (1/8") rounds
• 12 oz. Any green or yellow zucchini or other summer squash, cut into 1/8" rounds
• 2 T. Olive oil, divided

Directions:

• Heat oven to 375. Line a deep 10-11" ovenproof or cast iron pan with a lg round of parchment, pressing it across bottom and pleating to fit up sides of pan. You do want a big enough piece so that you can use the overhang to help lift torte out of pan.
• Set aside 1/4c. sliced green onions. Toss remaining sliced green onions, all Parmesan cheese, flour, thyme salt and pepper in a medium bowl. Toss together and set aside.
• Layer 1/3 of sliced potatoes in concentric circles in prepared pan, overlapping them slightly. Layer with 1/2 of the squash in concentric circles atop the potatoes. Drizzle with 2t. olive oil and sprinkle with 1/3 of the cheese/flour mixture. Repeat with 1/3 of potatoes and remaining half of squash. Again drizzle with 2 t. olive oil and 1/3 of cheese mixture. Finally, top with last third of potatoes and drizzle with remaining 2t. olive oil and remaining cheese mixture. Press gently to flatten.
• Cover pan tightly with foil or lid and bake 45-50 minutes, till potatoes are almost tender. Remove lid or foil and bake 30-35 more minutes or till potatoes are tender and browned on top.
• Let cool 10 minutes or so before lifting from pan and cutting into wedges. Sprinkle with reserved green onions.

*This can be made and baked ahead, refrigerated and when desired reward by covering again with foil or lid and heating in 350 oven about 30 minutes or so.

Next Ingredient: Poster's Choice

[GenXmuse]

Chopped Artichoke Salad Sandwich

Ingredients

• Jar or can of artichoke hearts, drained and chopped
• Diced red onions
• Freshly chopped dill
• Freshly chopped parsley
• Freshly squeezed lemon juice
• [Vegan] or regular Mayo, to taste
• Salt and pepper, to taste

Instructions

1. Add the artichoke hearts and onions to a bowl. Add dill and parsley and mix together. Season with a little lemon juice and add as much mayo as you like. Season with salt and pepper. Pile high on your favorite toast. Enjoy!

   Next up: Pepperoncini

[RespectLife]

I know this is probably too obvious, sorry!  I was looking all over for something different to do w/ them.  At least it is SUPER easy and yummy!  The picture showed over mashed....but I couldn't get it to copy.

Mississippi Pot Roast, Reddit's favorite slow-cooker recipe

• 1 (3-4 pounds) chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/4 cup butter
• 4-5 pepperoncini peppers

Instructions

• Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
• Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!

Notes

• Do not add any water or broth to this! It will make enough liquid as it cooks.
• This tastes delicious with potatoes and carrots! I like to add a few quartered russet potatoes and a large handful of baby carrots to the crockpot when there is about 1-2 hours left of cooking time.

Nutrition

Calories: 470kcal | Carbohydrates: 2g | Protein: 43g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 171mg | Sodium: 501mg | Potassium: 765mg | Vitamin A: 225IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 4.7mg

NEXT INGREDIENT:

apples

they will be here b4 we know it!

[walker]

APPLE Brownies*

2/3 cup butter

2 cups brown sugar

2 eggs

2 teaspoons vanilla

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups chopped APPLES

chopped nuts, optional 

Powdered sugar for garnish

Preheat oven to 350.  Grease a 9x13" baking pan.  Cream butter and brown sugar together.  Add eggs and vanilla; mix.  Add flour, baking powder and salt; mix.  Stir in APPLES and nuts, if using.   Put into greased pan and bake for 30 minutes or until brownies are a light brown color.  When cool, dust with powdered sugar. 

* A Jill Bauer recipe....thanks for sharing, Jill!

NEXT INGREDIENT ... SAUERKRAUT

[GenXmuse]

Sauerkraut Grilled Cheese with and Dijon

This is my current favorite grilled cheese, with a high satisfaction to effort ratio. Some extra-special grilled cheeses make kind of a pain in the butt out of what's supposed to be an easy meal (and hey, I cook those sometimes too). But this one has all the panache and minimal fuss. Here's how to make it.

Prep Time5minutes mins

Cook Time5minutes mins

Total Time10minutes mins

Course: Sandwiches

Cuisine: American

Keyword: sauerkraut grilled cheese

Servings: 1 sandwich

Author: Carolyn Gratzer Cope

Ingredients

• 2 slices good seeded rye or sourdough bread
• 1 tablespoon (15 grams) dijon mustard, give or take
• 2 slices (40 grams) organic American cheese
• 1 ounce (28 grams) extra-sharp cheddar cheese, sliced thin
• ⅓ cup (37 grams) sauerkraut, drained very well
• 1 ½ tablespoons (21 grams) salted butter, softened

Instructions

• Spread half mustard on the inside of each slice of bread.
• Arrange one slice of American and half the cheddar in a single layer on each slice of bread, making sure to distribute the cheddar like a cheese boss who gets what she wants out of every bite.
• Lay the sauerkraut on the bottom slice and top with the top slice.
• Spread half the butter over the outside of the top slice of bread.
• Place the sandwich buttered side down in a skillet over medium heat.
• Spread the outside of the top slice with the remaining butter.
• Cook, adjusting heat as necessary, until bread is golden brown and cheese is melted, flipping once halfway through.
• Cut and serve immediately.

Notes

1. Any cheese or combination of cheeses that melts well and has an interesting flavor profile will work just fine.
2. Grilled cheese is quick and easy to make, and is very much at its best right after cooking. I don’t recommend making this recipe in advance.

next up: bean sprouts