Archive for the ‘Sides’ Category

Fried Green Tomatoes

August 26, 2018

It’s been several years since I’ve done a post on just fried green tomatoes so, here it is!  I haven’t read the old one to see if I’ve changed how I do it, but probably not. To me fried green tomatoes signal the beginning and the end of summer.  In the beginning when the tomatoes appear on the vines, sometimes you just can’t wait for them to ripen so you pick them green.  At the end of the summer you have to pick the last of the tomatoes before the frost gets them.  We’ll have tomatoes a few more weeks in Central Virginia, but I couldn’t resist these at the farmers’ market yesterday.

I’ve tried a few different ways to bread them – flour only, tempura batter, flour and panko, cornmeal only – but this is my favorite.  Plain white flour, egg wash, seasoned corn meal.  They look a little rustic when they’re done, but man are they good!  I always end up frying mine in bacon grease, but only because I only seem to make them on the same days that I fry bacon.  Might as well make use of what you have.  You can do them just as easily in vegetable oil.

Nothing disappoints me more than to order fried green tomatoes out and have them come sliced so thinly that you can’t taste the tomato at all.  I like the taste and the texture of a green tomato so I slice mine 1/4 – 1/2 inch thick.  This is two tomatoes, sliced.

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Next comes the coating.  It’s a 3 station set up.  I don’t have a breading station.  (I’m not really trying to make breading and frying food easier for myself)!  You can use plates for the dry parts and any wide, shallow dish for the egg.  These old TWA Airlines dishes work perfectly.  I work right to left, probably because I’m left-handed.  Plain flour first, then egg, then cornmeal.  The key is to use  one hand for the dry ingredients and the other hand for the egg wash.  That way only one hand gets all gummy.  I actually did these one handed so I could take pictures with the other.

You may have to use your hands to pat the dry ingredients on both sides to get an even coating.  Then lightly tap the side of the tomato on the plate to remove the excess.  These are thin coatings of flour and cornmeal.

Time to fry!  Add enough oil to cover the bottom of a heavy skillet.  I use cast iron because it holds heat well and helps keep the oil hot.  Make sure the oil is hot.  If it smokes just a little that’s ok.  DO NOT flick water into the oil to see if it’s hot.  It will spatter!  You can drop a little flour in there and see if it fries if you want. They key to frying is making sure the oil is hot enough.  Greasy fried food is greasy because the oil wasn’t hot enough. Hot oil allows the coating to form a crust really quickly which prevents the oil from soaking into it.

Do your tomatoes in batches.  Every time you add a tomato to the oil, the temperature drops a little.  See above for the importance of making sure the oil is hot!  Make sure there’s room between them.

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It takes about 2 minutes on each side depending on how thick your tomatoes are.  Be careful when you turn these.  They’re heavy and if you try to flip them like eggs you’ll have grease everywhere!  I try to lean the tomato up on the side of the skillet and then ease the uncooked side back down into the pan.  Just don’t scrape it down the side of the pan or you’ll lose all the coating you worked so hard on!

Salt these while they’re hot.  I usually salt the top side while they’re still in the pan and the bottom side is cooking.  Then drain them on a paper towel or a cooling rack.

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Resist the urge to eat one right away! (You won’t).  You don’t want to burn your tongue (You will).  The insides of a fried green tomato are nuclear hot.  Consider yourself warned.

I’m a purist so I eat my tomatoes plain.  People dip them in ranch dressing; serve them with remoulade; and cover them in pimento cheese.  Have at it.  I like them just as they are.

If you have leftovers reheat them in the oven.  The toaster over will do fine if you have one.  That will allow the coating to crisp up again.

Pretty hard to beat a Sunday brunch with fried green tomatoes and a bunch of other stuff from the farmers’ market!

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Quinoa Salad, some options

August 9, 2018

If you’re like me you’re frequently trying to figure out what’s for lunch.  Something at least kinda healthy, easy, cheap.  Grain and pasta salads are a good place to start.  Here’s my problem with these salads.  I start with some quinoa (or couscous or orzo or whatever).  It doesn’t look like too much.  I add a few vegetables.  Maybe some beans or chicken or shrimp.  Maybe some cheese.  Now it’s a vat.  My small amount of quinoa has become a behemoth dish that 8 people could eat for a week.  Likely you can’t freeze it.  Probably you’re going to be sick of it before it’s gone.  Definitely some of it is going in the trash.  Not good.  So what do you do?

You start with a base.  The things you would include in any variety of dishes:  onions, peppers, garlic.  Then you make up small amounts of salad with different things added.  So, start with 1/3 of your quinoa, onions, peppers and garlic and add black beans, corn, cumin and jalapenos.  Take another 1/3 and add chicken or chickpeas, feta, cucumbers, and lemon juice.  Take the last third and add sweet potatoes, green onions, crushed red pepper, and a peanut butter dressing.  Now instead of 6-8 portions of the same old thing, you’ve got 3 completely different dishes without having to start from scratch each time!

This approach was a revelation to me.  I don’t mean that you have to make all 3 dishes at the same time.  In fact, don’t.  Put the base together.  It will keep in the fridge.  Make the individual dishes as you need them.  One note, even if you think you’re going to use tomatoes in all varieties of your dish don’t add them to the base.  Tomatoes really suffer from refrigeration so add them fresh every time.

So, here’s my quinoa salad from lunch today.  It has green onions, bell pepper, paneer (left from yesterday’s palak paneer), cucumber and a dressing of lemon juice, white vinegar, olive oil and honey.  I didn’t make a ton of this, but I’ll probably still change up the protein as I eat my way through it – chickpeas, shrimp, chicken.

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You’ll notice that I broke my rule of not adding the tomato at the beginning.  I didn’t have much of a choice.  This lovely orange tomato was already sliced so I decided to finish it off rather than leave it to deteriorate.

It checks the boxes for sure:  healthy, easy and cheap.  Oh, and it’s good!

 

Palak Paneer

August 8, 2018

It’s turned out to be International Vegetarian Week in One Woman’s Kitchen!  And that’s not a bad thing.  I love it when I get to remind myself that there’s a whole world of yummy food out there.  And if it’s mostly plants, well, Michael Pollan would be proud.  I’m not giving up bacon any time soon, but this is the second of two fantastic dishes to come out of the kitchen this week! (See the Vegetarian Enchiladas for the first one.)

I’ve actually made a version of this before.  It’s a recipe from a Rasika cookbook.  Rasika is my favorite Indian restaurant in the US. If you’re ever in DC and you like Indian food, make it a destination!  Last time I made Malai Palak, so no paneer.  It’s not that hard, and nothing too unusual except for the fenugreek powder, which I leave out.  This time I wanted to add a protein and I choose paneer instead of chicken, which would work just as well if you’re not vegetarian.

If you’re not familiar with paneer, it’s a very firm cheese.  It tastes to me like cottage cheese might taste if it came in a block.  It doesn’t melt so it will hold its shape when you add it to boiling spinach.  It’s available in most large grocery stores, but if not, certainly in an Indian market.

One of my favorite things about this recipe is that there’s no need to stem the spinach.  I’m pretty OCD about removing the stems even from baby spinach. I think they’re ugly to look at and unpleasant to deal with as you eat.  This spinach is going in the food processor so it doesn’t matter!

The key to making this successfully is mis en place.  Translation:  get your act together before you start.  Blanch all the spinach.  Do all your chopping.  Get out your spices so you don’t have to hunt for them when you need them.  Once you get started, things move fairly quickly.  The second tip is when it says “stir constantly,” do it.  It’s a defensive move as much as a cooking instruction.  Keeping the mixture moving prevents a lot of cursing.  Because it prevents being splattered by boiling hot spinach, which HURTS.  Warning issued.

First things first.  Blanch the spinach (a pound of it).  All that means is put it in a pot of boiling water for a few seconds, until it wilts; and then pull it out of the pot and move it to a bowl of ice water.  That stops the cooking and keeps the bright green color.  Set it aside in a strainer and let it drain. Don’t worry too much about getting the water out.  You’re going to add water to it in a sec.  Add the spinach to a blender or food processor and some water, up to a cup.  Puree.

Beyond the spinach here’s what you need:

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  • 1/4 C vegetable oil
  • 2 T minced garlic
  • 1/2 t cumin seed
  • 2 1/2 C diced onion
  • 1 T minced fresh ginger
  • 1 t minced thai chili or jalapeno
  • 1/2 t turmeric
  • 1/4 C  heavy cream (optional, but good)
  • 1 C paneer cut into 1/2 inch cubes
  • 1/2 t salt

Here’s what you do:

  • Heat the oil in a large pan.  When it shimmers add the cumin seeds and garlic. Brown the garlic.  30 seconds.
  • Add the onions.  Cook until the onions are brown. 5 minutes

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  • Add the ginger, jalapeno, and turmeric.  Stir 30 seconds.  Add the spinach. (Watch the splatter!)

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  • Stir constantly for 5 minutes.
    • You  know how two minutes talking to a friend is completely different than two minutes brushing your teeth?  This is a tooth brushing 5 minutes.  Watch the clock or set a timer.

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  • Reduce the heat.  Add cream, paneer, and salt.  Bring to a boil.  Stir another 5 minutes. Same rules apply about the splatter.

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I served mine over rice so it felt like a full meal. Feel free to serve it as a side or with naan.  Frankly it’s also amazing over eggs.  This is a food I could eat 3 times a day.  The paneer adds a nice texture.  The bad news is that it won’t take me long to get through this batch.  The good news is that it’s not that hard to make more!

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Foodie Sunday: Books, Beans, and Burgers

July 29, 2018

Having a puppy in the house with two other dogs is exhausting.  I’m still figuring out how to manage my life with this new addition.  What I really needed out of this weekend was 1) to feel a little caught up on the chores – food planning, cleaning, laundry; and 2) to have a little time to myself to relax and recover.  I did most of my chores yesterday so today was my day to entertain myself.

I’ve spent a good part of the afternoon reading Ruth Reichl’s My Kitchen Year.  It’s the story of how food and cooking carried her through the demise of Gourmet magazine, which occurred when she was the editor in chief.  I love reading books by chefs and food writers.  I really love reading cookbooks that have stories in them.  This books takes us in chronological order through the year that followed the shut down of Gourmet.  There’s a story for every recipe and all the feelings that go into them.

Lots of people cook or bake their way through difficulty or sadness or loss or frustration.  Even more people eat their way through those emotions.  In that way, there’s something in here for everyone.  I will say that it’s a little bit difficult to connect sometimes.  I absolutely understand how devastating it must have been to feel like somehow the end of Gourmet was your fault.  When you steer the ship on any kind of enterprise you feel responsible for the business, but also then for the other people who are on the journey with you.  Feeling like you’ve failed them must be beyond awful.  Here’s where she lost me a little.  As difficult as this experience must have been for Reichl, for her to say that she wasn’t sure how they were going to pay the bills within pages of describing spending weekends at her country house felt super out of touch.  To bemoan the possibility that next year a rib roast, that undoubtedly cost more than some people earn in an entire day, might be out of reach feels self-indulgent in a way that makes empathy more difficult.

That said, the vignettes about the recipes are enjoyable to read.  The connection that Reichl draws among the shopping and the cooking and the food and her feelings does help me understand the recipes even better.  I look forward to trying some of them.

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On to the beans!  At the farmer’s market yesterday they had a sizable bag of green beans for $5.  So, I snapped beans last night and cooked them today.  You might expect that I cook my beans with bacon or ham hock.  I’m not opposed to that at all.  But my favorite way to cook green beans these days is salt, olive oil and garlic cloves.  The garlic just melts into the broth as they cook.

This is a big pot of beans for one person.  Did you know that you can freeze cooked green beans?  Here’s the key.  Make sure there’s enough broth to cover them in the containers.  If you have beans that peek over the broth they’re likely to get freezer burn.  If you have less broth than you need just add a little water to each container.  They’ll last a number of months.  I recommend that you reheat them on the stove and not in the microwave.  You just want them to get warm, not cook further.

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And more beans!  I also bought a pint of fresh butter beans.  I just love them.  They’re nothing like the ones you get out of a can covered in something kind of slimy.  They’re creamy and starchy and buttery and wonderful.  Cook them in simmering salted water for 30-40 minutes, depending on how soft you like them. They will develop some foam on the top as they cook.  You can be as diligent, or not, as you like about skimming the foam off with a spoon.  Drain them and stir some butter into the hot beans.   Heavenly.

That brings us to burgers.  I recently bought some Beyond Meat brand vegetarian burgers.  I’m not wowed by them, but I wasn’t going to throw one out either.  I followed the directions precisely, 3 minutes on each side.  I think it’s cooked exactly right to get the texture you want.  I just find the flavor slightly underwhelming.  This strikes me as “processed food” in a way that other veggie burgers don’t.  I’m not sure I’d buy these again for myself, but if there was one left over from having folks over, I’d eat it.

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You’ll see there’s more squash casserole tonight.  Summer squash is only around for so long so I make this a bunch.  I’m always looking for a way to make it taste more like squash, but still like comfort food.  The adjustment tonight was that the squash is cut in chunks instead of sliced.  Bigger pieces of squash is nice, but more water comes out of them in the baking so be sure you have enough rice and bread crumbs or stuffing mix to account for that.  Still, it’s pretty hard to go wrong with this.  Here’s the recipe in case you missed it!

So, a burger, beans, and a casserole – and all vegetarian!  Not a bad foodie Sunday!

 

Favorites: Squash and Rice Casserole

July 10, 2018

I don’t make many new things during the summer.  There are barely enough weeks to get in all my favorites!  This is a favorites week.  And this is a dish I’ll eat three meals a day until it’s gone.  I “even it up” in the dish the way some people do with cake.  Ok, I do it with cake too.

If you’ve ever been to a summer potluck in the South you’ve had your pick of squash casseroles.  And if you haven’t, get yourself to one ASAP.  There’s not much better in my book than a table full of six kinds of macaroni salad and nine squash casseroles.  Throw in some deviled eggs and fried chicken and I might never leave.  But I digress.  I love squash casserole.  All kinds of squash casserole.  But this is the only one I ever make at home.  That should tell you something about how good it is.

I found the original recipe for this many, many years ago in a Cooking Light magazine. You’ll see that I’ve made some modifications such that it’s not so light anymore.  Mostly that’s because I don’t believe in low-fat or fat-free cheese.  I have used brown rice instead of white, but I don’t like the texture much.  I have used plain yogurt instead of sour cream, which works fine.  I increased the squash to rice ratio as well.

So, here’s what you need: (ignore that cottage cheese in the back, you don’t need that)

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  • 6-7 C sliced summer squash and/or zucchini (I like both)
  • 1 large sweet onion, diced
  • 1 clove garlic, minced
  • 1 C cooked rice
  • 1/2 C sour cream or plain yogurt
  • 1 egg, beaten
  • 6 oz sharp cheddar, grated
  • 1/2-1 C bread crumbs, stuffing mix, and/or panko

Here’s what you do:

  • Preheat the oven to 350.
  • Bring 1-2 C water to a boil in a medium sized pot
  • Add the garlic, onion, squash and some salt
  • Simmer until the squash is cooked, but not mushy

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  • Drain the squash in a colander, pressing out excess liquid with the back of a spoon
  • In a large bowl add the rice and sour cream.  Stir until mixed.
  • Fold in the squash

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  • Stir in the beaten egg
    • TIP:  The mixture in your bowl is probably really hot.  You don’t want to scramble the egg.  So, either set your egg out early so it’s closer to room temp when you add it, or add 1-2 pieces of the hot squash to the egg to raise the temperature slowly without causing a curdle.
  • Fold in most of the cheese (leave a little for the top)

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  • Stir in the bread crumbs (I used half panko and half stuffing mix)
  • Dump everything into an 8×8 glass baking dish
  • Bake 30-40 minutes until the cheese is slightly brown and the edges are bubbly

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This is SO good.  It doesn’t cut into squares, so spoon it out.  Then even it up as much as you want!

Fresh Corn Salsa

July 7, 2018

My two favorite summer foods – tomatoes and fresh corn.  Throw in some onions, jalapeno, lime juice and spices and you’ve got salsa!  This is my favorite salsa.  You can do anything with it.  Eat it with Scoops as is.  Add black beans and serve it as a side dish.  Add chicken or shrimp, maybe some rice, and eat it as a main dish.  Super fresh, super easy/IMG_2671

The corn is the hardest part.  Shuck and silk it first.  No cooking needed.  My tip is that you keep your hands as dry as possible for the silking.  Water makes the silks sticky and hard to remove.  Then get a wide, shallow bowl and a sharp knife.  Put one end of the cob into the bowl and cut the kernels off.  The bowl will catch the kernels.  Then dice the onion about the same size as the corn kernels.  It makes the salsa easier to eat and it looks nicer.

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Seed the jalapeno and dice it finely.  Add the juice of one lime.  Add cumin, chili powder and salt to taste.  You can add chopped fresh cilantro if you like.

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Here’s another tip.  Don’t add the tomatoes until you’re ready to serve it.  You can refrigerate the corn mixture.  Tomatoes get mealy and lose flavor in the fridge so add them at the last minute.  You can make extra of the corn mixture.  It will keep for 2-3 days.  Just take out what you need and add tomatoes to it.

Enjoy!

 

Hot Day, Cold Plate: Herbed Mustard Potato Salad

July 1, 2018

Hellfire hot, that’s what today has been.  Over 80 by 9am and climbing steadily.  Even with the A/C the thought of cooking much or eating hot food is a little much.  So, we’ve got meat and three, the refrigerator version.  Plenty of leftover Londob Broil, deviled eggs and cucumber pickles from yesterday.  The eggs and pickles are more garnishes than proper sides, so back to my farmers’ market haul for the beans and potatoes.

You might expect that my green beans would have ham or bacon in them.  Sometimes they do, but I went the vegetarian route today.  Just salt, olive oil and garlic.  Super good.  One simmering pot isn’t so bad as cooking goes.  Just cover the beans in water, add salt, olive oil and 2 garlic cloves,  halved.  Simmer for about 30 minutes.

The real work today was the potatoes.  I’m always looking for side dishes that I can take to outdoor events without having to worry about the mayonnaise or yogurt going bad.  Potatoes do nicely with mustard and herbs.  I have two herb pots and too often forget to use them.  So tonight I clipped some dill and parsley and chopped them up.  Add the herbs to 1 part dijon mustard and 2 parts olive oil.  Squeeze in some lemon juice and add salt to taste.

Here’s the trick to a mustardy potato salad.  Once the potatoes are cooked to fork tender, cut them in half or fourths depending on the size.  While they’re still warm, toss them with 1-2 T of cider vinegar. I used white wine vinegar tonight because it’s what I had.  Just as good.  Cool the potatoes until you’re ready to use them.

I’ll admit that this plate is a little heavy on the vinegar/mustard side of the palate.  I use dijon mustard in my deviled eggs too.  Still, because the beef is plain and the beans are neutral, it works out.  I love pickles and mustard and sour things so this plate totally works for me.  Another plate of fantastic farmers’ market food!

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Farmers’ Market Fun

June 30, 2018

Nothing is better than food from the farmers’ market unless you pick it out of your own garden.  My garden is doing a whole lot of nothing this year.  Looks like I’m going to get summer squash, green beans, and radishes and not much else.  My tomatoes are mostly drowned and the peppers never really took off.  No problem.  I have many wonderful markets to choose from!

Now that it’s almost July in Central Virginia, the market is so full of wonderful things that it’s hard to resist buying too much.  I’ve been waiting for tomatoes and butter beans and corn to come in – and they have!  I also got some eggplant, potatoes, onions, garlic, cilantro, jalapenos, cucumbers, bacon, and a pork shoulder.  I was too late to get eggs today, but I had a few left for deviling so all is not lost!

Here’s the thing about food that was picked on Friday and you eat on Saturday or Sunday – it’s the very best it can be already.  Very little dressing up needed.  Butter beans cooked in salted water, drained, and with a little butter added.  Squash and onions cooked with garlic, salt and pepper until it chars just enough.  Cucumbers sliced and put in a water, vinegar and dill bath.  A London Broil cooked on the grill.  Dinner done.  Divine.

I had my first tomato sandwiches of the year today.  That’s really the sign that summer has started.  Soft bread, tomato with salt and pepper, and Duke’s mayonnaise.  Slider buns and large dinner rolls work great. The world’s most perfect food.  Add some cucumber or bacon for crunch if you like.

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The London Broil has nothing but salt, pepper and olive oil on it.  When I cook a fairly large piece of meat on the weekend I like to make it as plain as possible so it’s super versatile for the rest of the week.  The key is to take the beef out of the fridge about an hour before you start cooking.  Salt it when you set it out so the salt has some time to work it’s way into the meat.  It will flavor and tenderize.  This one is cooked 16 minutes total – 4 minutes, 90 degree turn, 4 more minutes, flip, repeat.  I like it on the pink side.  Let it rest while you cook the sides.

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Later in the week your veggies might need a little more than salt or butter to help them be their best.  This week you’re likely to see steak tacos with corn salsa.  Grilled eggplant with cucumber and feta relish.  Grilled vegetable salad with buttermilk dressing.  We’ll see how things go.  I’ve got cucumber pickles and deviled eggs to make everything feel a little like summer.  Can’t wait!

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Everything a “meat and 3” should be!

Too tired Friday

June 15, 2018

It’s been a long week, y’all.  And it’s not quite over.  Still, a girl needs her comfort food.  Lucky for me I had some leftovers and a few odds and ends to make a dinner that felt about nice enough to get me through.

Summer Friday night is often a little piece-y.  I’m always down to the last few items from last Saturday’s farmers’ market trip.  Tonight that meant a few fancy lettuce leaves; a baby squash; a sweet onion; and a mostly green tomato.  Here’s a tip. If you buy a green tomato to use as a green tomato you need to use it in 5-6 days.  As it sits around it’ll start to pink.

Combine the lettuce with the leftover peas and rice from earlier in the week.  Main course done.  My first squash and onions of the summer.  First side done.  And some barely pink fried green tomatoes.  Not a ton of effort, but tastes a lot like loving care to this girl.

What’s the first sign that a yummy dinner is on the way?  All three of my cast iron skillets on the stove at the same time.

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I’ll direct you to a previous post to get details on making fried green tomatoes.  For tonight I can tell you that going the lazy route doesn’t pay off.  A breading station has 3 parts:  flour, egg, cornmeal in this case.  I cheated.  Cornmeal, egg, cornmeal.  It’s not the same.  The flour on the bottom makes the coating fluffy underneath.  The egg in the middle makes everything stick.  The cornmeal on the outside makes a crispy coating.  Your other option is cornmeal on the bottom.  Egg in the middle. Panko or breadcrumbs on the outside.

Two layers of crispy isn’t the same.  Don’t misunderstand, they were darn good.  And I burned the tar out of my tongue eating the first one when it was still too hot, as always.  But there is a better way.  And this is it.

The second sign that a yummy dinner is on the way is that it takes more than one dish to get it to the table!  It’s not the prettiest meal I’ve ever made, but it did taste like summer.  And it did feel like a little comfort, so it did its job plus a little.  Some days that’s the best you can expect.

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Leftover Greens Twice Baked Potatoes

June 3, 2018

It’s the end of my vacation week and I’m off on a business trip in the morning.  The last dinner before travel is often a very strange assortment of odds and ends from the week.  I didn’t have a lot leftover this week except some greens.  I decided to make myself a nice meal to close out my vacation, and still use up the fridge odds and ends.  I have to say this is a darn good use of greens that were leaning toward the wilty side.

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Here’s what I had left:  6-7 leaves of lacinato kale; 1/3 of a large container of baby spinach; 1 spring onion; and part of a bunch of parsley.  I also had the last of a buttermilk parmesan dressing that I served with charred vegetables earlier in the week and a little cheddar.

You can use whatever you have.  Leek tops, chard, beet greens, turnip greens.  You’ll need a little liquid – milk or cream or stock.  And a little cheese or plain yogurt never hurt a stuffed potato!

Here’s what you do:

  • Preheat the oven to 400
  • Bake the potato, unwrapped, on the oven rack
  • Chop all the greens
  • Boil a small pot of water, add salt
  • Add the heaviest greens first, then the more fragile ones
  • Drain the greens into a colander and squeeze out any excess water
  • When a fork goes through easily the potato is done – an hour plus, so plan ahead
  • Slice the potato longways
  • Use a spoon to scoop the potato into a bowl
  • Mash the potato and add the greens
  • Add 3-4 T of liquid
  • Stir the mixture to incorporate ingredients evenly, adding more liquid as needed   (I ended up using about 1/4 C)
  • Stir in the cheese
  • Spoon the potato mixture back into the potato skins
  • Bake another 10-15 minutes

Here’s how it turned out:

Hard to go wrong with a twice baked potato! This is a nice upgrade from the sour cream, bacon and cheese version.  This is a way to get some greens in for folks who aren’t big fans.  If you want to hide them a little further, put the greens and a little liquid into a food processor and chop until smooth before adding them back to the potatoes.  You’ll end up with fun, green potatoes!

This would make a entree easily.  I had mine alongside a little steak and some of the spinach sauteed with garlic.

Farewell vacation!  It has been wonderful to sew and cook and bake and run and hang out with the pups.  Next, we’re back to easy weeknight recipes with leftovers!