Cooking for Larry

9/18/17

Tahini String Beans

Ingredients

1 Tablespoon Tamari or soy sauce

2 Tablespoons honey

2 Tablespoons tahini (sesame paste)

Kosher salt and freshly ground black pepper

1 Tablespoon olive oil

1 lb trimmed green beans

1 Tablespoon minced garlic

2 teaspoons orange juice

1 teaspoon finely grated ginger

Directions

Preheat oven to 425. Spread beans in a 9×13-inch baking dish; drizzle with olive oil and sprinkle with salt and pepper to taste. Toss to coat beans evenly. Roast for 10 minutes.

Meanwhile, whisk together the tahini, honey, tamari, garlic, orange juice, and ginger in a small bowl.

Remove beans from oven. Pour honey-tahini mixture over beans and toss to coat evenly. Return beans to oven and roast for 10-12 additional minutes, until brown and starting to shrivel. Transfer to serving plate and sprinkle with additional salt and pepper to taste.

10/6/14

Squash Kibbeh with Spinach and Chickpea Filling

Filling

1 tspn. extra virgin olive oil

1 red onion, diced

2 cloves garlic minced

1 large bag frozen spinach

1/4 tspn salt

11/2 tspn cumin

1 tblspn lemon juice

1/4 cup pine nuts

Directions:

Sauté onion and garlic until golden brown.

Add cooked and well drained spinach.

Add chickpeas, salt, cumin and lemon juice. Smash chickpeas with back of spoon.

Stir in pine nuts. Turn off heat and set aside.

Kibbeh Layer

2 cups bulgur wheat

2 large bags frozen squash

2 large onions

2 tblspns Olive oil

1/4 cup parsley, chopped

1tspn dried oregano

1 1/4 tspn cinammon

1 1/4 tspn sea salt

1 Tyson ground coriander

1/2 tsp ground nutmeg

1/2 tsp ground pepper

Directions:

Cook bulgur and set aside.

Purée onion in food processor.

In a large bowl mix squash, onion, bulgur, olive oil, parsley, oregano, and all spices.

In a greased 9x13 pan spread half the bulgur mixture.

Spread spinach chickpea filling on top evenly.

With a sharp knife, score top with 1inch diamond pattern,

Brush surface with olive oil.

Bake at 375 for 45 minutes to an hour.

Let stand for ten minutes.

6/13/14

Savory Blintz Casserole

2 packages frozen blintzes, spinach and broccoli type

2 large onions, diced

Canola oil

6 eggs

1 16 oz. container sour cream

8 oz. white cheddar cheese

Salt

Pepper

Grease a large casserole.

Sauté diced onions in oil until brown.

Beat eggs, add sour cream and blend until smooth. Add salt and pepper to taste.

Place blintzes in single layer on bottom of casserole.

Place onions on top of blintzes.

Pour egg and sour cream mixture over all.

Sprinkle grated cheddar on top.

Bake at 375 degrees for 40 minutes until puffed and golden.

1/9/14

Pasta with spinach and Manouri Cheese

1/2 lb. package linguine, cooked

1 10 ounce package frozen spinach, cooked and drained well

2 cloves crushed garlic

1 cup grated manouri chees1 tablespoon olive oil

Salt and pepper to taste

In a casserole, place cooked spinach and combine with garlic. Place cooked pasta on top and add cheese and olive oil. Add salt and pepper to taste. Mix well and serve immediately.

1/2/14

Egg salad Caviar Torte

1 dozen eggs, hard boiled

1 8 ounce package of cream cheese

1/2 cup sour cream

1 small onion, diced finely

3 small jars salmon roe

Butter an eight or nine inch springform pan.

Mash hard boiled eggs. You can add a small amount of mayonnaise, if you like creamier eggs. Place in springform pan and compress gently into an even layer. Scatter onions on top.

In a food processor or mixer, blend sour cream and cream cheese. Spread on top of egg mixture. Carefully spread caviar on top of sour cream until the top of the torte is covered.

Refrigerate several hours or overnight until firm.

1/1/14

Orange Kiss Me Cake

Squeeze juice from two medium oranges and reserve juice for topping.

Grind together in food processor:

Pulp and rind of oranges

1cup raisins

1/3 cup walnuts

Mix together:

2 cups flour

1cup sugar

1tspn. baking soda

1/2 tspn. salt

Add:

1/2 cup butter

2/3 cup milk

Beat flour, sugar, baking soda, salt, butter and milk on low speed for 1 1/2 minutes.

Add 2 large eggs and 1/4 cup milk. Beat 1 1/2 minutes.

Stir orange, nut, raisin mixture into batter.

Pour into a greased and floured 9x13 pan or bundt cake pan.

Bake at 350 degrees for 40-50 minutes.

Topping

Drizzle 1/3 cup reserved orange juice over warm cake.

Combine:

1/3 cup sugar

1 teaspoon cinnamon

1/4 cup chopped pecans

Sprinkle over cake

12/9/13

Chef Michael Smith | recipe | Thai Coconut Curry Soup

12/8/13

Tuscan Kale Soup

1 small bunch Tuscan kale

1 large can white beans

1 large onion, diced

1 tablespoon olive oil

2 carrots, peeled and diced

6 garlic cloves, crushed

Salt and pepper

64 ounces chicken soup

1 cup grated Parmesan cheese

Sauté onions in oil. Add carrots and continue to sauté until onions are browned.

Remove stems from kale. Chop kale.

Add all other ingredients and bring to a boil. Simmer for 20-30 minutes.

After plating soup, sprinkle a generous amount of Parmesan cheese on top.

11/9/13

Bok Choy with Mixed mushrooms Soup

6 cups chicken broth

1 teaspoon freshly grated ginger

1 teaspoon soy sauce

Dash pepper

6 ounces enoki mushrooms

6 ounces oyster mushrooms

3 heads baby bok choy, sliced

Heat broth. Add ginger, soy sauce and pepper. Clean and separate mushrooms. Add bok choy and mushrooms to broth. Simmer until bok choy is crisp, but tender.

10/27/13

Green Curry Spaghetti Squash with Apple Chutney from www.naturallyella.com

GREEN CURRY SPAGHETTI SQUASH WITH APPLE CHUTNEY

Author: Erin Alderson

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 2-4

½-1 cup green curry sauce**
1 spaghetti squash
APPLE CHUTNEY
1 tablespoon olive oil
¼ cup diced red onions
1 teaspoon minced ginger
2 tablespoons apple cider vinegar
¼ cup pitted and chopped Medjool dates
2 cups peeled and cubed apples, roughly 2 large apples
¼ teaspoon salt
½ teaspoon cinnamon powder
Zest from 1 lemon
¼ cup water
⅛ teaspoon red chili flakes (optional)

Preheat oven to 400˚. Slice spaghetti squash in half and scoop out the seeds. Place each squash piece cut side down in a pan and fill the pan with ¼” of water. Roast until the squash is tender, 40-50 minutes. Remove from oven and let cool slightly.
In a medium pot, heat olive oil for apple chutney. Add in onions and ginger, cooking until fragrant, 3-4 minutes. Add in vinegar and give a good stir to loosen up an stuck onions. Add in the remaining ingredients and reduce heat to medium low. Let chutney cook until apples and dates have broken down into a chunky sauce, 15-20 minutes (depending on stove-top heat.) Add more water if chutney is too thick. Remove from heat and let sit until ready to serve.
Scoop out spaghetti squash and toss with desired amount of green curry sauce. Serve with favorite grains, a spoonful of the chutney, and a dollop of greek yogurt (if desired.)

10/19/13

Spanakopita Chicken Meatballs with Tzadiki from the Cookbook Junkie via Rachel Ray

Spanakopita Chicken Meatballs with Spicy Cucumber Yogurt Sauce
Rachael Ray’s Book of 10 Copyright 2009

2 10-ounce boxes frozen chopped spinach, defrosted
¾ cup crumbled feta cheese I used a 4 oz container of feta
1 pound ground chicken
1 small onion, finely chopped
3 garlic cloves, finely chopped DIVIDED
1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning
Extra virgin olive oil, for liberal drizzling I left this out and coated them with cooking spray
1 ½ cups Greek-style plain yogurt
1/3 seedless cucumber, peeled and chopped
3 tablespoons chopped fresh dill I used dried dill
½ tablespoon ground cumin I omitted this
½ tablespoon ground coriander
Juice of ½ lemon
Salt

Preheat the oven to 400 degrees F.

Wring out the spinach completely dry. Separate the spinach as you add it to the mixing bowl. Add the feta, chicken, onion, two thirds of the chopped garlic, the grill seasoning and a liberal drizzle of olive oil to the bowl. Mix the meat with the veggies and feta and form 18 1 ½-inch meatballs. Place the meatballs on a rimmed non-stick baking sheet and bake them for 10 to 12 minutes until they are golden and the juices run clear.

While the meatballs bake, place the yogurt, remaining chopped garlic, the cucumbers, dill, cumin, coriander, lemon juice and a little salt in a food processor and process until smooth. Adjust the seasonings and transfer sauce to a serving bowl. Serve the meatballs with a bowl of the sauce and toothpicks for dipping.

9/22/13

Fruited Chickpeas

1 tablespoon olive oil

1 medium onion, chopped

1 can plum tomatoes in sauce, chopped

1 cup pitted dates, cut into small pieces

1 teaspoon cinnamon

1 teaspoon cumin

1/2 teaspoon cloves

2 19ounce cans of chickpeas, drained and rinsed

Salt and pepper

Heat olive oil in a pan and sauté onions until softened and browned.

Add canned tomatoes and continue cooking for 2 to 3 minutes.

Add dates, cumin, cloves, salt, pepper and cinammon. Stir well and cook for another minute or two. Add chickpeas. Cook for another ten minutes.

9/18/13

Asparagus quiche

Quiche

2 cans crescent rolls
Dijon mustard
1 1/2 cups heavy cream
4 eggs
6oz. Gruyere cheese, grated
1 onion, sliced and sautéed
5 small portabella mushrooms, sliced, sautéed and drained
1 bunch asparagus
Salt and pepper

Using a 9 inch pie plate, arrange crescent rolls with triangle points in center.
Paint with 1 tablespoon mustard.
Use fingers to pinch pieces together and form crust.
Sauté onion and mushrooms. Keeping 6 asparagus whole, cut rest of bunch into small pieces. Sautée.
Beat together until blended eggs, cream, salt and pepper.
Pour into pie crust. Distribute grated cheese evenly and do the same with vegetables.
Bake in 350 degree oven for 30-40 minutes
or until browned.

4/13/13

Baked French Toast

1 challah, sliced in 1/2 inch slices
4 cups milk
5 eggs
2-3 tablespoons Cointreau
1/4 cup sugar
Pinch salt

Butter a 9x13 oven proof casserole.
Layer challah in two layers and pack tightly. You can add sliced almonds and dried fruits, or fresh sliced fruit at this time.
Whisk together, milk, eggs, sugar, salt and Cointreau.
Pour over bread and refrigerate overnight.
Before baking, sprinkle top with sugar.
Bake in a preheated 425 degree oven for 20-3o minutes until puffed and golden.

9/6/12

Fusion Chicken

2lbs. chicken thighs or legs
1/4 cup soy sauce
3 tblspns. Brown sugar
1/2 tablespoon minced ginger
1minced garlic clove

1 small onion, sliced
1 red pepper sliced
1/2 can black beans, rinsed and drained
3 bananas, peeled and sliced
Olive oil

Mix soy sauce,sugar,ginger and garlic together. Marinate chicken for at least 2 hours.
Put some olive oil in a fry pan and sauté onions and peppers on high heat briefly.
Place banana on oiled baking sheet and bake in 375 degree oven until caramelized.
Place chicken on a baking sheet and
Bake until browned.
Put cooked chicken on a large serving platter. Scatter beans, peppers, onions and bananas between and on top of chicken.
Serve with brown rice. Use remaining half can of beans mixed in with the rice.

8/22/12

Grilled Eggplant Caponata Bruschetta with Ricotta Salata Recipe : Bobby Flay : Recipes : Food Network

7/23/12

Quinoa Salad

1 cup quinoa
2 cups chicken broth
1/2 cup finely diced carrots
1/2 cup chopped onion
1 cup chopped cucumber
1/2 cup chopped cilantro
1/2 cup chopped sautéed mushrooms
2 tablespoons balsamic vinegar
Juice of one lemon
2 tablespoons olive oil
2 teaspoons agave nectar
Salt and pepper to taste

Boil quinoa in chicken broth for 15 minutes or until tender. Drain. Combine all chopped vegetables. Combine lemon juice, balsamic vinegar, olive oil, agave nectar, salt and pepper. Pour over quinoa and vegetables.

7/19/12

lentil Cakes Tikka Masala

http://food52.com/recipes/17991_lentil_cakes_tikka_masala

7/6/12

Pennie's Shrimp Salsa

1 pound shrimp, cooked and cut into small pieces
8 ounces frozen corn kernels, defrosted
1 cucumber, diced
2 small tomatoes, diced
Chopped cilantro, to taste
1/2 small purple onion, diced
Juice of 2 lemons 1/2 jalapeño pepper, diced
Salt and pepper, to taste

Combine all ingredients and serve chilled.

6/21/12

My Carolina Kitchen: Lentil Salad – Delicious and Easy for Busy Days

My Carolina Kitchen: Lentil Salad – Delicious and Easy for Busy Days: A lentil salad is one of those year-around meals that I rely on for a delicious dinner when I’m tired from a busy day and want somethin...