Cranberry Beans with Onions and Celery

I made this for dinner last night to go with fried ham and zucchini fritters.  It was DELICIOUS.  It was one of those times that I wish I measured my ingredients as I'm cooking, because I would do it again in a heartbeat.  Here's my best approximation:

1 1/2 cup sweet onion, cut to 1/2 inch dice
3 ribs celery, cut in 1/4 inch slices
2 tsp olive oil
2 cloves garlic
2 tsp. dried thyme
1/2 tsp. ground black pepper
3 cups cooked, seasoned cranberry beans (I cooked these from dried with bay leaves, onions, and thyme - if you're using canned, drain the liquid, and you may want to up your other seasonings to taste)
salt to taste


In a medium saucepan, saute the onion and celery in the oil until the onion is soft.  Add remaining ingredients and cook over medium heat until thick and bubbly.  My beans were slightly overcooked and they almost had a refried bean consistency.

Simple and delicious!  There were no leftovers.  I wish there were.

Bacon, onion and cheddar muffins

I knew we would be having soup for dinner tonight (not from scratch - my daughter LOVES broccoli soup but not if I make it, LOL).  Usually I pick up one of those artisan breads from the grocery store, but I didn't have any on hand, so I thought I'd find a savory muffin recipe to serve with it instead.  I found this recipe, but you know I can't leave well enough alone and have to tweak!  And so I made these.  My daughter took one bite and said, in the most serious tone an almost-five-year-old can have, declared "MOM.  These are DELICIOUS."  Win.

Bacon, Onion and Cheddar Muffins
Makes 1 dozen
Adapted from Allrecipes

1 3/4 c. all purpose flour (could also use whole wheat pastry flour)
1/4 c. minced onion
1/2 c. shredded cheddar cheese
2 T. sugar
2 t. baking powder
1/4 t. salt
1 egg
3/4 c. milk
1/3 c. canola oil
6 - 8 strips cooked and crumbled bacon (I think I used about 1/3 of a pound)

Preheat oven to 375 degrees.

In a large bowl, combine flour, onion, cheese, sugar, baking powder, and salt.  Make a well in the center of the flour and add egg, milk and oil.  Stir just until combined (it's ok if the batter's lumpy).  Fold in bacon.

Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Zucchini Fritters

My four-year-old has always been an amazing eater.  Her first food was a hunk of potato grilled with olive oil, and she grew from there into a full-blown foodie.  Sure, she's had a phase or two - for a while she wouldn't eat meat at all, then she wouldn't eat ground meat, then she'd eat any meat as long as I told her it was chicken (regardless of what it actually was).  She'd eat chicken strips but she wouldn't eat chicken nuggets.  But, for the most part, she'd eat anything I put in front of her, and she never met a vegetable she didn't like.

Until zucchini.  My hubby and I LOVE grilled zucchini, and I used to make it often during the summer months (not this summer - my grill needs some new parts).  Well, my girl got it in her head that she did NOT like zucchini.  Not sure what that lovely green squash ever did to her, but she did not like it.  Maybe it's because that was my dad's nickname for her when she was a baby.  Who knows.  At any rate, she agreed that if I ever served it she would take her three "no thank you" bites, and I agreed that I would always have a different vegetable available for her.    

We like to watch cooking shows together at bedtime from time to time.  The other night we were watching Money Saving Meals with Sandra Lee, and she was making zucchini cakes.  My daughter thought they looked AMAZING and begged me to make them.  I reminded her they had zucchini in them, and she said that was fine because it was little pieces, not big hunks.  Okay...whatever gets her to enjoy a previously pooh-poohed vegetable, right? 

Saturday I took her to the farmer's market and she picked out two lovely zucchinis.  Giant ones, so we only actually needed one, but I'll shred the other for muffins.  And last night, I made...zucchini fritters.

Zucchini Fritters
Adapted from Sandra Lee
Serves 6 - 8

1 1/2 pounds zucchini
1 1/2 c. baking mix, such as Bisquick
1 cup diced sweet onion
3 eggs
3 cloves minced garlic
1 tsp. salt
1/4 tsp. pepper
canola or vegetable oil

Preheat the oven to 225.  Place a cooling rack on a baking sheet and place it in the oven to warm up.

Slice the zucchini in half and scoop out the seedy middle.  Grate into a towel and wring out all the excess water.  Place in a bowl and add all remaining ingredients except the oil.  Stir to combine.  It will seem very dry at first but as it sits, more water will come out of the zucchini and combine to make a nice batter.

In a large skillet over medium heat (I used cast iron - worked beautifully), add oil to 1/4 inch depth.  Drop spoonfuls of batter into the oil, pressing down lightly to flatten.  Fry until golden brown, about three minutes, flip and fry until golden brown on the other side, a couple more minutes.  Remove to the prepared baking sheet and place in the oven to keep warm while you fry the rest.

My new favorite meal

All I have to say is, YUM!


Swedish Meatballs and Spaetzle

To make the spaetzle:

1 1/2 cups flour
1/2 t. nutmeg
dash pepper
3/4 t. salt
1/3 cup milk
3 eggs, beaten
4 cups chicken broth
3 tablespoons butter
1/2 large onion, chopped

In a medium-size bowl, mix the flour, nutmeg, salt and pepper. Gradually mix in milk and eggs, blending until smooth. Bring the chicken broth to a boil. Pour the dough into a colander with large holes. Using a wooden spoon, press the dough through the colander holes into the chicken broth, a little at a time. Reduce the broth to a simmer. Let cook three to four minutes, then remove the spaetzle with a slotted spoon and press another batch through the colander. Note: keep your colander on a plate in between batches, as the dough will run through it a little bit.

Once all the spaetzle has cooked, set aside the chicken broth - you'll need a cup of it for the meatballs.

Melt the butter in a large skillet over medium heat. Add the onions and a pinch of salt, and cook until the onions are soft, about five minutes. Add the spaetzle and cook, stirring frequently, until golden brown, about five more minutes. Serve hot.



Swedish Meatballs

1 2/3 cup evaporated milk, divided
1/4 cup minced onion
1/2 cup dry breadcrumbs
1/2 t. salt
1/4 t. allspice
pinch pepper
1 pound ground beef
1 tablespoon butter
1 cup chicken broth
1/2 cup cold water
3 tablespoons flour
1 tablespoon lemon juice

Combine 2/3 cup milk, onion, breadcrumbs, salt, allspice, pepper and beef, mix well. Melt butter in a large skillet over medium heat. Form the meat mixture into small balls (about 1 1/2 inches) and brown in the butter. Add chicken broth (reserved from the spaetzle, if you make them the same day). Bring to a boil, cover and simmer for 12 minutes. Meanwhile, mix the water and flour to make a slurry. Remove meatballs from the skillet. To the chicken broth in the pan, add the remaining cup of evaporated milk and the water/flour slurry. Cook, stirring constantly, until the mixture thickens and boils. Add the lemon juice. Return the meatballs to the pan, warming them through before serving.

Brown Rice Casserole

I don't think I posted this one yet...it's one of my favorite side dishes.

Brown Rice Casserole

1 T. olive oil
1 large onion, chopped
1 c. brown rice
2 ½ c. chicken broth
1 t. salt
¼ t. pepper
dash cinnamon

Heat oil in large skillet. Add onion and saute until golden. Add rice, and saute until onions begin to brown.

Add chicken broth and seasoning, and bring to a boil. Transfer to greased casserole dish. Cover and bake at 350 degrees for one hour, or until all liquid is absorbed.

Twice-baked potatoes

Twice-baked potatoes are one of hubby's favorite side dishes. He likes them almost as much as honey-dill carrots. My recipe isn't really a recipe, I just gather a bunch of ingredients and then wing it.

Baked potatoes
sour cream
parmesan cheese
bacon bits (hint - buy the kind in the can - they're cheaper and they freeze easily)
salt
pepper
minced chives
garlic powder
onion powder
paprika (I prefer the Hungarian sweet paprika)

Cut the potatoes in half, lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch all the way around. Mash in a bowl with enough sour cream to make them the consistency of soft mashed potatoes. Add the remaining ingredients (to taste) except paprika; mix well.

Mound the mashed potato mixture back into the potato shells, evenly distributing it until it is all used up. Sprinkle liberally with paprika. Bake at 350 degrees for about 20 minutes, until lightly brown on top.

Potato Pancakes

This makes a great side dish, and is also a good breakfast food!

4 cups peeled, grated potatoes (about 2 large)
3 eggs
1/4 cup dry bread crumbs
2 teaspoons garlic powder
1 tablespoon dried minced onion
1 tablespoon chopped dried chives (optional)
2 teaspoons salt
1/4 teaspoon baking powder
black pepper to taste

Heat a non-stick griddle to medium low (about 250 degrees). Mix all ingredients thoroughly. Spray griddle with non-stick cooking spray, and then spoon potato mixture onto the griddle, forming fairly flat patties. Cook 8 - 10 minutes on each side, until the potatoes are cooked through and the patties are nicely browned.

Serve with applesauce or sour cream.

Orzo and rice pilaf

2 tablespoons butter or margarine
1/2 cup orzo
1 tablespoon minced garlic
1/4 cup chopped onion
1/2 cup long grain white rice
2 cups chicken or veggie broth
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup peas - frozen or fresh
1/4 cup shredded parmesan cheese

In a medium saucepan over medium heat, melt the butter or margarine. Add orzo, garlic and onion. Cook, stirring frequently, until orzo is browned. Add all remaining ingredients except for the parmesan. Bring to a boil, stirring occasionally. Turn heat to low, cover and let cook for 20 minutes or until rice is done. Stir in parmesan cheese, let stand, covered, for a few minutes.

My Best Potato Salad

Yummy, yummy, yummy!

4 medium potatoes, peeled and diced
4 hardboiled eggs, chopped
3 medium dill pickles, chopped
4 green onions, sliced
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon brown mustard (such as Gulden's)
1/2 teaspoon celery seed
pinch salt
1/4 teaspoon black pepper

In a medium saucepan, simmer potatoes until just fork tender. Drain and rinse under cold water. Put in a bowl and add eggs, pickles, and onions (you can also add sliced celery if you want - I almost never have it on hand).

In a small bowl, combine mayonnaise, vinegar, mustard, celery seed, salt and pepper. Stir thoroughly, taste and adjust seasonings if necessary. Mix into potato mixture.

Refrigerate several hours or overnight to let the flavors meld.

Sesame Rice

1 cup white or brown rice
2 cups chicken broth
2 teaspoons dark sesame oil
1 teaspoon salt
1 tablespoon sesame seeds


Bring chicken broth to a boil. Stir in rice, salt, and sesame oil. Reduce heat to low, cover and simmer until the water is absorbed (20 minutes for white rice, 40 minutes for brown).

Meanwhile, put sesame seeds in a dry skillet and toast over medium heat, stirring constantly, until golden.

When the rice is done, mix in the sesame seeds.