Recipes

[momtochloe]

Oh gosh it's September already, yikes!  Time to roll out the last of our summer recipes and start to plan for fall.  Many thanks to @vabreeze for starting us off:

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

[GenXmuse]

Thanks for starting us out, MTC! You are appreciated!

GNOCCHI

Ingredients

ABOUT 60 GNOCCHI; 4 SERVINGS

1

cup instant mashed potato flakes

1

cup all-purpose flour, plus more

1

large egg

¾

teaspoon salt

3

tablespoons butter, melted, or extra-virgin olive oil

Freshly grated Parmesan, black pepper, and chopped parsley, for garnishing (optional)

Step 1

Place 1 cup instant mashed potato flakes in a medium bowl. Pour over them 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 large egg, ¾ teaspoon salt. Knead briefly until the mixture is smooth. 

Step 2

Bring 4 inches of well-salted water to a simmer in a large pot. Have ready 3 tablespoons butter, melted, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.

Step 3

Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. *Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Note: Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.

Step 4

Spoon gnocchi into bowls and top as desired.

Next Ingredient: NAAN BREAD

[godi]

Naan Bread Pizza

4 naan bread pieces

1/2 cup pizza sauce

1 cup mozzarella cheese shredded

1/4 cup Parmesan cheese
2 tbsp fresh basil chopped (optional)

Preheat oven to 425    
 Spread pizza sauce evenly over the naan. Then the cheeses. (I add pepperoni and other toppings but make sure they are softened or cooked through because the cook time is short here ) 

 I cook these on a round pizza pan with the holes in it. I am sure it would work on regular pan. 
Bake in oven 8 to 10 minutes till crust and cheese golden brown. Put fresh basil on and slice and eat! 

These are fun to let kids and adults make their own pizza. 

Next Ingredient  Peaches 

[RespectLife]

A dear friend from the Potsticker thread shared this recipe...it looks so good and is a new cheesecake version to me.  I did find Golden Sugar easily at Wally but I haven't made it yet....no peaches!

Peaches and Cream Cheesecake.

 You can also dot the top with peach jam. Prep time is 15 minutes, cook time is 1 hour 10 minutes.

Ingredients For The Crust

• 1-1/4 cups graham cracker crumbs
  1/4 cup (4 tablespoons) butter, softened or melted
  2 tablespoons Domino Golden Sugar

Ingredients For The Filling

• 1 cup peeled and sliced peaches, divided (for puree)
• 3/4 cup Domino Golden Sugar
• 3 (8 -ounce) packages cream cheese, softened
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup sour cream
• 2 tablespoons all-purpose flour  

Ingredients for For The Glazed Peach Topping

• 1/2 cup Domino® Golden Sugar
• 1-1/2 teaspoons cornstarch
• 1/4 cup water
• 1-1/2 cups peeled and sliced peaches (for decoration)
• 1/2 teaspoon lemon juice  

Preparation

1. MAKE the crust. Set a rack to the middle of the oven and preheat the oven to 350°F. Lightly spray an 8-inch springform pan with nonstick cooking spray. Wrap the bottom and sides of the springform pan in foil to prevent leakage.

2. COMBINE in a medium bowl graham cracker crumbs, butter and sugar; stir to moisten crumbs. Press the crust into the bottom and slightly up the sides of the springform pan.

3. BAKE in the center of oven for 6 minutes or until the crumbs just begin to brown. Remove from the oven and cool. Leave the oven on.

4. MAKE the filling. Purée the peaches in mini food processor until smooth. Divide in half and set aside.

5. BEAT the cream cheese in mixer bowl on medium speed. Gradually add the sugar and beat until smooth. Add eggs, one at a time; beat until light and whipped.

6. BEAT in the vanilla, sour cream, and puréed peaches; then, stir in flour. Pour the mixture onto the prepared crumb crust. Set the pan on a baking sheet with sides.

7. SET the baking sheet on the middle rack of the oven and pour 1/2 inch of hot water onto the baking sheet (the steam created from the water bath [bain-marie] will prevent the cheesecake top from cracking). Then, carefully push the rack in and close oven door.

8. BAKE for 10 minutes, then reduce oven temperature to 325°F. Bake for 1 hour or until set. The cheesecake is done when a knife inserted in the center comes out clean. The cake should still jiggle a bit when moved.

9. REMOVE from the oven and from the water bath and cool 45 minutes to one hour. Cover and chill until ready to serve.

10. MAKE the glazed pecan topping— Whisk sugar, cornstarch, and water together in a sauce pot over medium heat and bring to a boil. Fold in reserved peach puree and peach slices, bring mixture back to a boil, stirring constantly; then, reduce heat and simmer 1 to 2 minutes or until sauce is thickened and translucent. Do not overcook the peaches. Stir in lemon juice, remove from heat, and cool. Chill until ready to serve. To serve, arrange cooked peaches decoratively over top of cheesecake, allowing sauce to drip down the sides.  

PRODUCING SUGAR: THE DIFFERENCE BETWEEN WHITE & GOLDEN

For people who want less processed food products, Domino Golden Sugar is made with a proprietary process, to be less processed than granulated white sugar, but without compromising performance or taste. The reason it’s less processed is because Domino Golden Sugar does not undergo color removal as does white sugar. Instead, it retains a hint of molasses that results in a beautiful golden color and less processing than granulated white sugar. The process of producing granulated white sugar consists of seven steps after obtaining raw sugarcane juices, whereas the process of producing Golden Sugar is only three steps—clarification, crystallization and drying. Compared with Domino Soft Brown Sugar and other brown sugars, Domino Golden Sugar is free-flowing like white granulated sugar. Brown sugar varieties retain much more moisture and are not free-flowing. Domino® Soft Brown Sugar has a darker color and heavier molasses flavor than Domino Golden Sugar.

Chef's Tip

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Fresh, frozen or even canned peaches, packed in juice or water, can be successfully used for this recipe.

NEXT INGREDIENT:

MUSHROOMS

[GenXmuse]

My husband likes this recipe. He does a keto, low carb diet and this is easy for me to put together and he has leftovers for lunch the next day. 

SAUSAGE, PEPPERS, AND MUSHROOMS LOW-CARB CHEESY BAKE

yield 6 SERVINGS

prep time 25 MINUTES

cook time 25 MINUTES

total time 50 MINUTES

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake is easy and delicious for a quick dinner.

INGREDIENTS  

• 2 T olive oil
• 16 oz. brown Cremini mushrooms, washed and cut in thick slices
• 19.5 oz hot or mild turkey or pork Italian sausage 
• 2 red bell peppers, cut into thick strips
• 2 green bell peppers, cut into thick strips
• 1/2 tsp. Italian herb blend
• 1/2 tsp. Spike Seasoning (or use any all-purpose seasoning blend if you don’t have Spike.)
• fresh-ground black pepper to taste
• 1 1/2 cups grated Mozzarella (more or less as desired)

INSTRUCTIONS

1. Preheat oven to 375F/190C.  Spray a large baking dish with non-stick spray or olive oil.
2. Wash mushrooms and cut into thick slices.  Heat a little olive oil and saute the mushrooms.
3. Heat a little olive oil in another large non-stick pan and start brown the sausage over medium-high heat, turning occasionally to brown on all sides.  (If you’re using pre-cooked sausage you can skip this step and just cut sausage before you brown it.)
4. When mushrooms have released their liquid, liquid is evaporated, and mushrooms are lightly browned, transfer mushrooms to the bottom of the baking dish.
5. Trim away stem and seeds of peppers and cut into thick strips.Heat about 2 tsp. more olive oil in the same pan you cooked the mushrooms in and saute peppers over medium high heat just until they’re starting to soften, about 4 minutes.  (They will cook more in the oven, so don’t overcook if you prefer them slightly crisp in the finished dish.)
6. Layer the peppers over the mushrooms in the baking dish. Season the peppers and mushrooms with Italian Herb Blend, Spike Seasoning, and black pepper.
7. When the sausage is lightly browned on all sides, remove to a cutting board and let cool enough to slice.  Then cut sausage in half lengthwise, cut into thick half-slices, reheat the pan, and brown the sausage again on the cut sides.
8. Layer the browned sausage over the mushrooms and peppers and sprinkle with desired amount of grated mozzarella.
9. Bake about 25 minutes, or until all ingredients are sizzling hot and the cheese is melted and nicely browned.
10. Serve hot.

Next Ingredient: CRANBERRIES 

[walker]

CRANBERRY Bread

1 egg, beaten

2 tablespoons butter, melted

1/2 cup orange juice

2 tablespoons hot water

2 cups flour

1 cup sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda 

1 cup whole CRANBERRIES

1/2 cup walnuts, chopped

Preheat oven to 325.  Beat egg, butter, orange juice and water together.  Add flour, sugar, salt, baking powder and baking soda.  Mix together well.  Stir in CRANBERRIES and nuts.  Pour into greased and floured loaf pan.

Bake 1 hour...check to see if done ...if not, bake another 10 minutes or until done.

NEXT INGREDIENT ..... KIDNEY BEANS 

[GenXmuse]

kidney bean and cilantro salad with dijon vinaigrette

★★★★★

5 from 27 reviews

• Author: The Mediterranean Dish
• Prep Time: 15 mins
• Total Time: 15 minutes
• Yield: Serves 4 1x

DESCRIPTION

Simple Mediterranean kidney bean salad with garden vegetables, fresh cilantro, and homemade Dijon vinaigrette. See the video and recipe notes for variations.

---

INGREDIENTS

• 1 15-oz. can kidney beans, drained and rinsed
• 1/2 English cucumbers, chopped
• 1 Medium-sized heirloom tomato, chopped
• 1 bunch fresh cilantro, stems removed, chopped (about 1 1/4 cup)
• 1 red onion, chopped (about 1 cup)

Dijon Vinaigrette

• 1 large lime or lemon, juice of
• 3 tbsp Private Reserve or Early Harvest Greek extra virgin olive oil
• 1 tsp Dijon mustard
• ½ tsp fresh garlic paste, or finely chopped garlic
• 1 tsp sumac
• Salt and pepper, to taste

---

INSTRUCTIONS

1. In a medium sized bowl, combine the kidney beans with the chopped vegetables and cilantro.
2. To make the vinaigrette, in a separate small bowl, whisk together the lime juice, oil, mustard, fresh garlic, sumac, and pepper.
3. Pour the vinaigrette over the salad and combine well with a large spoon. Add a dash of salt and pepper if you need to.
4. Cover and let sit in the fridge for half hour to an hour before serving.

NOTES

• Cook's Tip: to make this kidney bean salad in advance as part of meal-prep, simply mix the beans, chopped veggies and cilantro. Do not add the addressing. Store the salad and dressing in the fridge in separate glass containers until ready to use. This salad should keep well for 3 to 4 days or so, if stored appropriately.
• Recipe Variations: You can use a different kind of beans such as white beans, black beans, or even garbanzo beans (chickpeas). And if you're not a fan of cilantro, you can use another fresh herb of your choice like mint, dill, parsley, or basil. You can even use a couple different herbs to your liking.

Next Ingredient: CREOLE SEASONING

[aroc3435]

                                      Seafood Medley

                 Fix-It and Forget-It Cookbook Collection

                Dawn J. Ranck and Phyllis Pellman Good

          Good Books, Intercourse, PA  2000 edition page 199

         Recipe submitted by Susan Alexander, Baltimore, MD

                  Featured Ingredient:  Creole Seasoning

1 lb each cleaned, raw shrimp, crab meat, and bay scallops

2 10 & 3/4 oz cans Campbell's cream of celery soup

2 Tbsps melted butter

1 & 1/2 Tbsps Creole seasoning

1 or two bay leaves

dash of kosher salt

Place seafood in a slow cooker.  Combine soup and milk and pour over seafood.  Mix melted butter and seasoning and pour on top.  Add 1 to 2 bay leaves.  Cover.  Cook on low for 3 to 4 hours.  Serve over white steamed rice or hot buttered noodles.

Next Ingredient:  POSTER'S CHOICE

[walker]

Ingredient Choice....Parmesan Cheese.....I have not tried this recipe yet but will as it sounds good to me!

Sweet Onion and Bread Skillet*

1 large sweet onion, thinly sliced (Vidalia in season)

2 tablespoons butter

2 tablespoons olive oil, divided

1 can refrigerated pizza crust

1/4 cup PARMESAN CHEESE

In a large cast-iron or other ovenproof skillet, sauté onion in butter and 1 tablespoon oil until softened.  Reduce heat to medium-low, stirring occasionally, 15-20 minutes or until golden brown.  Set aside.

Brush bottom and sides of skillet with remaining oil.  Unroll dough into skillet; flatten dough and build up edge slightly. Top with onion mixture and cheese.  Bake at 450 until golden brown, 10-12 minutes.  Cut into 4 wedges.

* Taste of Home recipe by LS of Florida

NEXT INGREDIENT ..... CORN 

[vabreeze]

@aroc3435 

I have made this slow cooker seafood recipe before...actually, I've made it several times!!  I recall the first time, I was worried that my shrimp and scallops would be rubbery from the hours in the slow cooker but that was not an issue.  I add milk or H&H to mine and a touch of sherry (and have subbed a can of cream of shrimp soup for one of the two soups).  It is a very easy (and versatle) recipe for such a tasty outcome.