Recipes

[vabreeze]

Someone commented in a vlog I follow that he had eaten a sardine-avocado sandwich which intrigued me after he said it was good.  I found two recipes for this sandwich and made mine primarily using the recipe of Alton Brown.  It really is a tasty sandwich!!!

Sardine-Avocado (aka Sardicado) Sandwich

Ingredients

1 tin sardines (I used Trader Joe’s water-packed Wild Caught Sardines)

1 TBS finely chopped parsley

1 TBS vinegar (I used sherry vinegar)

Zest from one lemon, and the leftover (naked) lemon cut into 4 wedges (I just used the juice)

Freshly ground black pepper

2 slices good bread (I used Aldi Ciabatta Sandwich Roll)

Avocado or olive oil

1 ripe avocado

Sea salt and fresh ground black pepper, to taste

Capers

In a small bowl, mix vinegar, a bit of avocado or olive oil, some parsley flakes, onion powder, garlic powder, capers, salt, fresh ground black pepper, and a splash of lemon juice.  Add sardines to absorb the flavors for a few minutes.   

Slice open a ciabatta roll and spread each side with avocado oil; lightly toast.

Spread half of a mashed avocado (if using a really small avocado, you may want to use both halves) over one side of the roll. 

Place the seasoned sardines over the avocado.

Add thin slices of red onion, optional 

Place drained sardines across one side of roll and cover with the other side,  Enjoy!

Next Ingredient- Corn meal 

[Zhills]

Fried Green Tomatoes

Ingredients

• Flour, for dipping
• Cornmeal, for dipping
• Green tomatoes, sliced
• 2 eggs
• Pinch paprika
• Pinch black pepper
• Pinch seasoning salt
• 2 tablespoons vegetable, for cooking

Instructions

1. In a bowl, add flour.
2. In a separate bowl, add yellow cornmeal 
3. Slice the green tomatoes.
4. In a separate bowl, add eggs, paprika, black pepper, and seasoning salt. Mix.
5. Add vegetable oil to a skillet. Set heat to medium.
6. Take the first green tomato slice and pat each side in the flour.
7. Then dip the tomato slice into the egg mixture.
8. Then dip the tomato slice into the cornmeal.
9. Place the tomato slice into the preheated skillet.
10. Continue the patting/dipping process for all tomato slices: flour, then egg mixture, then cornmeal.
11. When the tomato slices are golden brown, flip to the other side.
12. When brown on both sides, remove them from the skillet and onto a plate with an absorbent paper towel.

Next ingredient: Curry

[GenXmuse]

Pumpkin Chicken Curry

Pumpkin Chicken Curry is juicy, tender chicken breasts cut into bite-size pieces and simmered in a flavorful and creamy canned pumpkin sauce. This easy and quick recipe is bursting with flavor and perfect for cozy autumn meal.

Course Main Course

Cuisine British

Keyword 30 minutes, chicken, one pan, quick, sauce

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 258kcal

Author Iryna

Ingredients

• 2 chicken breasts cut into bite-size pieces
• 1/2 can pumpkin puree
• 2 tbsp tomato sauce
• 3 tbsp olive oil
• 5 cloves garlic minced
• 1/8 tsp cayenne pepper
• 1/2 tsp curry powder
• 2 tbsp heavy cream
• 1 c chicken broth
• 1/2 medium onion finely minced
• 1/2 tsp salt

Instructions

Sear chicken

• Heat 2 tbsp of olive oil in a large skillet heat and on a medium heat. Add chicken, cut into bite-size pieces and cook for 3-4 minutes on each size. Transfer to a plate.

Saute onion and garlic

• Wipe the skillet with a paper towel, return to a heat and add 1 more tablespoon of olive oil. Add onion and saute for 5 minutes or until translucent. Stir in garlic and cook for one more minute.

Make pumpkin sauce

• Stir in pumpkin puree, tomato sauce, heavy cream, chicken broth, Curry powder, Cayenne pepper and 1/2 tsp salt. Bring the sauce to a low simmer.* (See Note 1)

Add chicken to a sauce

• Add chicken to a pumpkin sauce and simmer for 10 minutes.
• Serve immediately over rice or pasta.

Notes

Note 1If you want, you can make the sauce more smooth by pureeing it. Using the immersion or stand blender, puree the sauce. After that you can add chicken to a sauce. 

Nutrition

Calories: 258kcal | Carbohydrates: 12.8g | Protein: 16.3g | Fat: 16.4g | Saturated Fat: 3.9g | Cholesterol: 51mg | Sodium: 1265mg | Potassium: 405mg | Fiber: 2.6g | Sugar: 3.9g | Calcium: 41mg | Iron: 2mg

Next Ingredient: BROCCOLI 

[Coquille]

BROCCOLI  and Rice Casserole 

1 cup rice, 2 cups water, 1 pkg low sodium onion soup,, 1/2 stick butter, 1 pkg frozen BROCCOLI or fresh BROCCOLI,, lemon juice.

Mix all ingredients together and place in a casserole dish. Bake 375 for 1/2 hour. Take out and mix well, then place back in oven for another 1/2 hour covered.

This is a very, very old recipe. I have put raisins and or nuts in this recipe at times. I have also added mushrooms.

NEXT INGREDIENT:  CARROTS 

[momtochloe]

I love most veggies (ok, except green beans but I digress) and I can't say broccoli is on the top of my list but this is very good, a bit different and easy:

SMASHED BROCCOLI

Ingredients:

1 large head broccoli, cut into florets

Kosher salt

Extra-virgin olive oil, for frying

2 garlic cloves, smashed

Lemon wedges, for serving

1 c. grated Parmesan

Crushed red pepper, for serving

Flaky sea salt, for serving

Directions:

1. Prepare a large ice bath. In a large pot of boiling salted water, blanch broccoli until bright green and just tender, about 2 minutes. Drain broccoli then immediately transfer to ice bath. Drain broccoli again and pat dry with paper towels.
2. On a large cutting board or clean working surface, use the back of a mason jar (or small glass), to smash broccoli. (Don’t press down so hard that the florets completely fall apart.)
3. In a large skillet over medium heat, pour in just enough olive oil to coat the bottom of the skillet and heat until olive oil is shimmering. Add broccoli and garlic in an even layer and cook, without moving, until the bottom of the broccoli is crispy and golden, about 3 minutes. Flip and cook until crispy on other side, another 2 minutes.
4. Remove broccoli and garlic from skillet and transfer broccoli to a paper towel-lined plate to drain. (Discard garlic — it’s already done its job flavoring the olive oil!) Work in batches to cook remaining broccoli.
5. Immediately squeeze lemon juice over broccoli and sprinkle with Parmesan, flaky sea salt, and red pepper flakes.

https://www.delish.com/cooking/recipe-ideas/a19501930/smashed-broccoli-recipe/

Next Ingredient:  Hee, it looks like our friend @Coquille got there first so Carrots it is!

[walker]

Lemon Chicken Orzo Soup

2 tablespoons olive oil, divided

1 lb. boneless, skinless chicken thighs, cut in cubes

salt and pepper

3 cloves garlic, minced

1 med/small onion, diced

3 CARROTS, peeled and diced

2 stalks celery, diced

1/2 teaspoon dried thyme

5 cups chicken stock

1 cup water

2 bay leaves

3/4 cup uncooked orzo pasta

1 sprig rosemary

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Heat 1 tablespoon olive oil in large stockpot or Dutch oven over medium heat.  Season cubed chicken thighs with salt and pepper, to taste.  Add chicken to pot and cook until golden, about 2-3 minutes; set chicken aside.

Add remaining 1 tablespoon oil to the pot.  Stir in garlic, onion, CARROTS and celery.  Cook, stirring occasionally, until tender, about 3-4 minutes.  Stir in thyme until fragrant, about 1 minute.

Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil.  Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.  Stir in lemon juice and parsley; season with salt and pepper, to taste.  

Remove bay leaves and sprig of rosemary before serving.

NEXT INGREDIENT .... OLIVES

[Zhills]

Every Cuban knows that Picadillo is a staple for any family meal! Simple and delicious!

2 lb. ground beef
2 med. onions
1 green pepper
6 cloves garlic
2 tbsp. olive oil
1 tsp. salt
1/8 tsp. oregano
3/4 c. raisins
1 jar of stuffed green olives
4 oz. tomato sauce
4 oz. canned tomatoes, broken up
3 bay leaves

Add olive oil, onion, green pepper, garlic and salt. Cook until vegetables are soft but not brown.(this is called a sofrito).

Add ground beef and remaining ingredients. Simmer at least 30 minutes. Remove bay leaves before serving.

Serve with black beans and yellow rice!  Delish!

Next ingredient:  Mushrooms

[sabatini]

@Zhills , I smiled when I saw that you reposted your recipe for picadillo. 

You posted that quite awhile ago, and at the time it piqued my interest, as I knew very little about Cuban food. For that I thank you. Something new!

Anyway, I love picadillo with yellow rice!

Thanks so much for introducing me to it.

NEXT INGREDIENT: MUSHROOMS

[sabatini]

This recipe is so easy, and most of the ingredients are something you've usually got on hand.

Leftover turkey or rotisserie chicken work great.

I've made it in glass pie dishes, quiche pans and even a cast iron skillet. It's impressive looking, and yummy.

I promise!

*I actually don't use the optional mushrooms. LOL!

Turkey or Chicken Puff

Filling:
2T butter
1/2 cup chopped onion
2T flour
3/4 cup turkey or chicken stock (bouillon & water is fine)
2 cups cubed turkey or chicken
salt & pepper to taste
(optional) sliced mushrooms can be sauteed along w/ onions

Puff: (crust)
2 eggs
3/4 cup milk
3/4 cup flour
1/2 tsp salt

additional:

1/4 cup butter
grated cheese of your choice - cheddar is nice
sour cream dollops for garnish
*cranberry sauce alongside is great!

 Directions:

Preheat oven to 425.
 
Saute onion in 2T butter. (add optional mushrooms, if using)
Sprinkle 2T flour over cooked onions, stir well to combine. 
Add turkey stock, cook, stirring until thick.
S&P to taste.
Gently stir in turkey meat, remove from heat.
 
In medium bowl, beat eggs lightly w/ milk.
Add 3/4 cup flour & 1/2 tsp salt.
Stir till smooth.
 
Place 1/4 cup butter (or less)  into a 10" pie pan, quiche pan or oven safe skillet & set inside hot oven to melt.
When butter is bubbly, remove pan from oven, & pour batter into center of pan.
Then spoon turkey/chicken mixture into center of that, leaving a border of batter.
 
Sprinkle all w/ grated cheese, & bake for 25 min., or until batter is puffed and golden on sides
Serve w/ a dollop of sour cream.

NEXT INGREDIENT: CHERRY OR GRAPE TOMATOES

[walker]

Corn Salad .... good one for summertime or anytime

2 cups cooked corn (good use for leftover corn on cob)

1/4 cup chopped red onion

1 cup CHERRY TOMATOES (sliced in half)

1/4 cup fresh basil leaves (chop or slice)

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1/4 teaspoon salt (more to taste)

1/8 teaspoon pepper (more to taste)

Combine corn, onion, TOMATOES and basil in medium size bowl.  Mix together vinegar and olive oil; pour over top.  Season with salt and pepper stirring all together until well combined.  Cover and refrigerate one hour before serving (if short on time refrigerate 10 minutes).

NEXT INGREDIENT .... MARSHMALLOWS