Bonny’s Mac and Cheese January 30, 2008

1/4 cup butter or margarine

1/4 cup flour

1 teaspoon salt

2 cups milk

1/4 pound American cheese, cut up

1 (8 ounce) package shredded cheese

1 lb. whole wheat pasta, cooked and drained

Melt butter in large saucepan on low heat. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook, stirring constantly, until thickened. Add cheese; stir until melted. Stir in pasta.

Pour into lightly greased 1-1/2-quart casserole. Bake, uncovered, at 350 degrees F for 20 minutes or until thoroughly heated.

Sticky Chicken July 24, 2007

This recipe is posted so many places on the internet, I have no idea to whom credit is due on this one.  I usually prepare spice mixture, rub in on the whole chickens, then freeze until we’re ready to cook them.  I cook two birds at a time.  This recipe can be done in the crockpot, but is much better roasted in the oven.  I like it served, with the dripppings, with mashed potatoes or creamy polenta.

2 tsp salt

1 tsp paprika

3/4 tsp cayenne pepper

1/2 tsp onion powder

1/2 tsp thyme

1/2 tsp white pepper

1/4 tsp garlic powder

1/4 tsp black pepper

1 whole roasting chicken

1 whole onion

Combine spice ingredients in small bowl.

Rinse and drain chicken.

Rub spice mixture all over the skin of the chicken.

(this is where I freeze it)

Seal in a plastic ziploc bag, refrigerating overnight.

When ready to roast, stuff the whole, peeled onion in the cavity.

Roast uncovered, on a rack, at 250 degrees for 5 hours.

Pan Bagnat June 26, 2007

My version is based on about 20 different variations, and is different every time I make it, too.  I use assorted combinations of the following:

1 baguette or ciabatta

Newman’s Own Olive Oil & Vinegar dressing

thinly sliced tomato

thinly sliced cucumber

thinly sliced red onion

pitted Calamata olives

sliced provolone, crumbled feta or smoked gouda cheese

sliced hard-boiled egg

sliced roasted bell pepper

capers

quartered artichoke hearts

fresh basil &/or oregano leaves

spinach leaves

hard salami &/or sliced smoked turkey (optional)

anchovies or tuna (optional)

Slice loaf of bread in half, lengthwise, scooping out some of the bread, if desired.  Drizzle dressing on both sides of bread.  Layer ingredients on the bottom half of bread, cover with the top half.  Wrap sandwich in foil or plastic wrap. Place on a baking tray and weigh the sandwich down with something heavy. Refrigerate a few hours before eating.

 Slice and serve.

Breaded Polenta Cutlets June 12, 2007

This is one of my favorite polenta recipes, from Moosewood Restaurant New Classics. I usually serve it topped w marinara sauce.

1 tsp salt

2 1/2 c water

1 c cornmeal

1 c chopped onions

1 – 2 cloves minced garlic

1/2 tsp ground fennel seeds

2 T olive oil

1/2 c grated Parmesan cheese

1 egg

1/4 c milk

1 c herbed bread crumbs

 Bring the salt and water to a boil. Gradually pour in the cornmeal and stir briskly with a whisk until the polenta begins to thicken.  Lower heat and simmer, stirring frequently, until polenta tastes done.

Saute the onions garlic and fennel in the olive oil over medium heat for about 7 minutes.  Remove the cooked polenta from heat.  Stir in the onion mixture and grated cheese.  Add salt to taste.

Pour polenta into an oiled 10 inch pie pan.  Spread evenly with rubber spatula.  Refrigerate for at least 30 minutes.  The polenta will thicken as it cools.

Preheat the oven to 375.

In large bowl, whisk egg until foamy and then whisk in the milk.  Place the bread crumbs in a separate shallow bowl.  Cut the cooled polenta into wedges. 

One cutlet at a time, dip into the egg mixture, gently shaking off the excess, then the bread crumb mixture.  Arrange the breaded cutlets on an oiled baking sheet, about an inch apart.

Bake for 35 minutes until golden brown on both sides, turning once after about 20 minutes.

Crockpot Chicken Curry February 20, 2007

8 – 10 chicken breasts (or cut up chicken pieces)

1 16 ounce jar salsa

1 chopped onion

2 tbsp curry powder

1 c plain yogurt (or sour cream)

Place chicken in crockpot. Add salsa, onion and curry powder. Cook for several hours in crockpot.  Stir in yogurt right before serving.  Serve over rice.

Pulled Pork February 20, 2007

14 ounces beef broth

1/4 c coffee

1- 5 lb pork roast

Season roast with salt and pepper.  Add to crockpot with beef broth and coffee. Cook several hours. Shred with a fork, draining off some of the broth if necessary. Serve on buns, accompanied with barbeque sauce and sliced onions, etc.

The cooked pork freezes really well.  I put a few pounds of frozen pork – straight from the freezer – into the crockpot with the contents of a few envelopes of taco seasoning, and in a few hours we have really good pork tacos.

Black Bean Burgers January 10, 2007

1 (15 ounce) can black beans, drained and rinsed

1 c cooked brown rice

1 small onion, finely chopped

1 beaten egg

2 tbsp salsa

1 c whole wheat bread crumbs

 

In a large bowl, mash beans with a fork.  Add remaining ingredients,  mixing well.  Drop by 1/2 cupfuls onto an oiled skillet, flattening to 1/2 inch thickness.  Cook over medium heat 4 – 5 minutes on each side, or until firm and browned.

Falafels January 3, 2007

1 can garbanzo beans, drained

1 onion

1/2 c parsley

2 cloves garlic

1 egg

2 tsp cumin

1 tsp coriander

1/2 tsp salt

dash pepper

1 pinch cayenne pepper

1 tsp lemon juice

1 tsp baking powder

1 tbsp olive oil

1 c ww bread crumbs

In food processor, chop garbanzo beans, onion, parsley and garlic.  Mix in remaining ingredients.

Shape into 8 balls or patties.  Fry in olive oil, or bake on a well oiled baking sheet, until golden brown and crisp on both sides. 

Serve w tahini, hummus or cucumber sauce.

Wild Rice Hamburgers January 3, 2007

1 lb lean bround beef

1 cup cooked wild rice

1/2 c chopped onion

1 tsp salt

1/4 tsp pepper

6 whole wheat hamburger buns

In large bowl, combine ground beef, wild rice, onion, salt and pepper.  Shape into 6 hamberger patties.  Arrange patties on grill 4 – 5″ from medium hot coals.  Grill, covered, until desired doneness.  Serve immediate on buns w fixins’.

Tip:  To prepare 1 c cooked wild rice, rinse 1/3 c uncooked wild rice; drain.  Bring rice, 1 1/3 c water and 1/4 tsp salt to a boil  Reduce heat; simmer until tender (about 40 minutes).

Tomatican December 30, 2006

this is also from Moosewood Restaurant Cooks at Home

2 c chopped onions

1 fresh chile, minced, or 1/4 tsp cayenne

2 tbsp olive oil

2 tsp ground cumin

2 c frozen lima beans

3 c undrained canned tomatoes (28 ounce can)

2 c fresh or frozen cut corn

1/4 c chopped fresh cilantro

salt to taste

optional garnishes:

avocado cube sor slices

seasoned Tempeh

grated monterey jack or cheddar cheese

In a heavy nonreactive soup pot or saucepan, saute’ the onions and chile or cayenne in the oil for about 5 minutes, utnil the onions begin to soften.  Add the cumin and lima beans and saute’ stirring for a couple of minutes.  Add the juice from the tomatoes, cover, and simmer for 5 minutes. 

Chop the whole tomatoes right in the can.  Stir the chopped tomatoes, corn and cilantro into the pan.  Cover and simmer for about 10 mihutes, until the vegetables are tender.  Add salt to taste.

Serve plain or topped with any or all of the suggested garnishes.

Serve on rice, polenta, quinoa, or with warm tortillas or cornbread.