Roasted Potatoes - Purple & White

Slice in long wedges to maximize the flesh surface available to soak up the oil and seasoning.  Use olive oil, salt, pepper, garlic powder and rosemary.  Roast at 450 covered with foil for 15 mins, then for 20 mins uncovered.

Yam Casserole *****

3 lbs sweet potatoes (yams) - or 1.5 cans
8 tbsp light margarine, divided
1 13-oz jar marshmallow cream
1 large egg
2 large egg whites
1/2 cup sugar
1/2 cup skim milk
1/2 cup light brown sugar
2 cups crushed Crispix (cereal of your choice)

In a large pot, cover sweet potatoes with water and
bring to a boil. Boil for 45 minutes or until tender;
drain and cool slightly.  Peel potatoes and cut into
chunks; set aside. 

In small pot or microwave safe dish, cook 4 T
margarine and marshmallow cream, stirring constantly,
until margarine is melted and mixture is creamy. 

In mixing bowl, beat sweet potatoes, marshmallow
mixture, egg, egg whites, sugar, and milk until
smooth. Transfer to 3-quart baking dish coated with
nonstick cooking spray. 

In a microwave safe dish, melt remaining 4 T margarine
and brown sugar.  Stir in crushed cereal.  Sprinkle
over sweet potatoes. Bake at 350 for 1 hour. 

Makes 10 to 12 servings.

DIY Corn Muffin Mix

6 c flour
1 c sugar
4 c cornmeal
1/4 c baking powder
1 T salt
2 t cinnamon

Whisk together all ingredients and store in airtight container.  Makes enough for 5 dozen muffins.

1 c milk
2 eggs
4 T melted butter
1 t vanilla
2-1/4 c muffin mix

Whisk it all together until just blended.  Transfer to greased muffin pan and bake at 400 for 15 mins.

Honey Cornbread Muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey
• Special equipment: paper muffin cups and a 12-cup muffin tin

Directions

Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Leftovers and Tofu - Asian Ginger Fried Rice with Cilantro

Provided by Terri Wonn from Oconomowoc, WI SERVINGS: 4 INGREDIENTS: 4 tablespoons Wildtree Natural Grapeseed Oil 5 cloves garlic, finely chopped 2 cups cubed slow-cooked pork tenderloin 2 cups jasmine rice, cooked 3 eggs (scrambled) 1/2 cup Wildtree Asian Ginger Plum Dressing & Marinade 1/4 cup of chopped green onion 5 tablespoons cilantro, chopped

PREPARATION: Prior to making this fried rice, cook pork tenderloin in slow cooker using Asian Ginger Plum Dressing & Marinade on low for 4-6 hours. Heat Natural Grapeseed Oil in a wok or large skillet over medium heat. Saute green onion and garlic until the garlic is golden brown. Add in slightly beaten eggs and cook until scrambled. Add pre-cooked rice and pork tenderloin to egg mixture. Add chopped cilantro. Cook for 1 more minute. Calories 620; Fat 40 g; Saturated Fat 5 g; Protein 23 g; Carb 42 g; Fiber 1 g; Chol 200 mg; Sodium 90 mg

Veronica's "Famous" Potato Salad

15/20 red potatoes.
1 pkg of bacon
1 small jar of pickles
6 large eggs – hard-cooked
2 cups mayonnaise – my favorite is Kraft
½ cup Grey Poupon Mustard
¼ cup yellow mustard
3 tbsp distilled vinegar
1 tbsp salt
Begin by washing then cutting the potatoes in quarters. If they are really small you can just cut them in half, but don’t peel them – the skin has nutrients and flavor that you want to preserve. Place cut potatoes in large pot and fill with cold water. Add salt if desired and bring to boil. After the potatoes come to a boil, let them cook for another 5-10 minutes or until fork tender. You don’t want to overcook the potatoes because they will be too mushy for salad. While the potatoes come to a boil, place the 6 large eggs in another pot filled with cold water. Place over high heat and bring them just to boiling. Remove from heat and let stand, covered, for 15 minutes. Then drain, cool and peel.
Once the potatoes are done, drain them and place them in a large mixing bowl. Drizzle vinegar over top of potatoes and cool to room temperature. Cut pickles, bacon and eggs into small pieces and place in a separate mixing bowl. Add mayonnaise, mustard and salt. And for some added flavor, add a touch of pickle juice. Combine until incorporated. Add the mixture to the potatoes and mix.
Never let potatoes salad sit outside in hot weather for too long. Make sure salad is kept cold until serving. Serve only the amount of salad that will be consumed within one hour, and keep the rest in the cooler. If you need more, make sure to use a clean serving dish and spoon; don’t reuse the ones that have been sitting on the table.

Pan-Asian Fried Rice

Recipe courtesy Padma Lakshmi

Prep Time:15 min

Cook Time:1 hr 0 min

Serves: 6 servings

Ingredients

• For the rice:
• 3 cups water
• 1 chicken bouillon cube
• 3 small bay leaves
• 1 tablespoon Oriental sesame oil
• Salt, to taste
• 1 1/2 cups converted rice
• For the egg sheets:
• 2 large eggs
• 2 egg whites
• Salt, to taste
• 1 tablespoon oil
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon minced gingerroot
• 1 onion, chopped
• 1 green bell pepper, cut into 1-inch pieces
• 2 carrots, thinly sliced
• 1/2 pound shiitake mushrooms, wiped clean, trimmed and sliced
• Salt to taste
• 4 stalks celery, thickly sliced
• 3 cups coarsely chopped green cabbage
• 1 tablespoon garam masala
• 1/4 to 1/3 cup Szechuan stir-fry sauce, or to taste
• 1 (8-ounce) can bamboo shoots, drained
• 1 (8-ounce) can water chestnuts, drained
• 1/2 cup water
• 2 to 3 teaspoons chili paste, or to taste
• 2 to 3 teaspoons Oriental sesame oil, or to taste
• 1/2 cup minced fresh cilantro, or to taste

Directions

Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon. Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes. Let stand for 5 minutes. Transfer rice to a bowl and fluff with a fork. Discard bay leaves. Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt. In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside. Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds. In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot. Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant. Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes. Add the celery and cabbage and stir-fry 3 minutes more. Add the garam masala and Szechuan sauce, and stir-fry 2 minutes. Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender. Add the rice and egg sheets, and stir-fry until rice is heated through. Season with the chili paste, sesame oil, and cilantro. Adjust seasonings. Transfer mixture to a large serving dish.

Cornbread

1/4 cup chopped yellow onion
1 tablespoon butter
2 jalapeños, seeded and minced
1/2 cup fresh corn kernels
1/4 cup chopped pimento
1 cup all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspooons baking powder
1 1/2 tablesppons sugar
1 teaspoon salt
1 1/2 cup buttermilk
2 eggs
3 tablespoons melted butter

Preheat oven to 425 degrees. Sauté onion in butter. Remove from heat, and add jalapeños, corn and pimento. Mix dry ingredients in bowl. In another bowl, combine buttermilk, eggs, and melted butter. Combine corn and liquid mixtures, then add to dry ingredients. Don’t overmix. Bake in greased 9- by 9-inch pan 25 to 30 minutes. Note: Stale cornbread works well in black-eyed pea pie, so make cornbread a few days ahead of time.

Microwave Polenta

ultimate comfort food. great with wild mushroom ragout

17 min | 5 min prep

SERVES 8

* 4 cups water
* 3/4 cup cornmeal
* 2 teaspoons kosher salt (depends on how salty of cheese you use)
* 3 tablespoons butter (or less)
* pepper
* 1/4 cup gorgonzola

1. in 2 quart souffle dish combine water, salt,and cornmeal, cook on hi for 6 minutes stir, cover with paper towel and cook on hi for 6 minutes.
2. stir in butter, pepper, cheese.

Arroz Verde in Rice Cooker

Serves 4

2 cloves garlic, peeled
1/2 c packed fresh italina parsley leaves and small stems
1 c packed fresh cilantro leaves and small stems
1 c packed spinach leaves
2 c chicken or veg stock
2 T veg oil
1/2 c fine chopped onion
1 c long grain white rice
1/4 t pepper

Mix herbs and 1 c stock in blender till smooth. Set aside.
Oil in cooker til hot, add onion, cook stirring til soft but not brown, about 5 mins. Add rice, stirring til coated and hot, about 10 mins. Close lid and cook, stirring a few times, until smells toasty and begins to brown, about 5 mins. Add herb puree, 1.25 c stock, pepper. Stir well and cook on regular cycle. Steam 10 min on warm. Stir well to incorp puree. Keeps 1 hour. Serve hot.

Arroz Negro in Rice Cooker

Uses bean liquid

Serves 4

1T evoo
1/4 c chopped onion
1 large clove garlic, minced
1 c long grain white rice
2 T tomato paste
1.75 c black bean liquid (thinned with water)
3 T cooked black beans
1/2 t salt

Evoo in cooker bowl. When hot, add onion and garlic. Stir 2 mins. Add rice and stir til golden 10 mins. Add paste, bean iquid, beans and salt, stir to combine. Cook on regular cycle. Steam 10 mins on Warm. Fluff. Keeps 1 hour.

French Pilaf in Rice Cooker

Serves 6-7

1/2 stick butter
1/2 c chopped shallots
2 c long grain white rice
3.25 c chicken stock
1/2 t salt

Melt butter in cooker. Add shallots and stir 2 mins. Add rice and stir coating all until hot, 10 mins. Add stock and salt, stir to combine. Cook on regular cycle. Steam 10 mins on Warm. Fluff. Keeps on Warm for 2 hours.

Carrot Basmati Pilaf in Rice Cooker

Serves 4

1.5 T butter or ghee
3T minced shallots
1 c white basmati rice
2-3 carrots cut into thin strips or very coarsely grated
1/25 c chicken stock
1/4 t ground cardamon
pinch red pepper flakes
zest of 1 small orange
1/2 t honey
1/8 t salt

Melt butter in cooker. Add shallots, stirring 2 mins til softened. Add rice and carrots and cook, stirring til coated and hot about 10 mins. Add stock, cardamom, red pepper flakes, zest, honey and salt - stir just to combine. Cook on regular cycle. Steam on Warm 15 mins. Fluff. Keeps 1 hour on warm.

Serve with simple roasted meats.

Riz au Parmesan

Serves 3-4

3T butter
1/4 c chopped onion
1/2 t minced garlic
1 c long grain white rice
1.66 c chicken stock
s/p
3 T grated parmesan

2 T butter in cooker bowl. When melted add onion and garlic. Cook stirring until soft, about 2 mins. Add rice anc cook stirring a few times until all coated and hot about 10 mins. Add stock and salt and pepper, stir just to mix. Close and reset for regular cycle. Steam 10 mins on Warm. When ready to serve, stir in remaining 1T butter and cheese. Serve immediately.

Greek Lemon Dill Feta Rice

Serves 3-4

1.5 c rice (brown or basmati)
2 c chicken stock (2.66 if brown rice)
2 T evoo
2 small white boiling onions, chopped
1/4 c fresh lemon juice
1 T minced fresh dill or 1 t dillweed
1.5 t minced fresh mint or 1/2 t dried mint crumbled
1 c crumbled feta
1 lemon cut in 8 wedges

Spray cooker. Cook rice and stock in regular cycle. Let steam on Warm for 10 mins. Meanwhile heat evoo in skillet on med and cook onions 5 mins. Add to rice with juice, dill and mint. Stir to distribute. Close and let steam for 10 mins on Warm. Serve topped with feta and lemon wedge. DO NOT ADD lemon juice until serving.

Basmati Rice with Corn & Peas

serves 3-4

1 c white basmati
1.5c water
1/2 t salt
2 T chopped fresh italian parsley
1 t paprika
1/2 c fine chopped red onion
1/2 c frozen english peas
1/2 c frozen and thawed corn

Rinse rice, prep cooker bowl with spray oil. Add ingreds and stir to mix. Reg cycle.

Memorial Day Salads Galore!

French Potato Salad (Flay, Moulton) *****

GRILLED/FLAY VERSION:

2 1/2 pounds small new potatoes (red and yellow), scrubbed
1/2 cup olive oil
Salt
Freshly ground black pepper
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 small red onion, halved and thinly sliced
8 cornichon, finely diced
2 tablespoons capers, drained
1/4 cup coarsely chopped fresh chervil, for garnish

Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.

Heat the grill to medium.

Brush the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.

While the potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, cornichon and capers and stir to combine.

Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.

BOILED/MOULTON VERSION:

3 cups (2 pounds) potatoes, cooked and peeled
1/4 cup white wine
2 tablespoon tarragon vinegar
1 teaspoon dijon
6 tablespoons olive oil
Salt
Pepper
Parsley

While still warm cut potatoes into 1/4-inch chunks or medium dice. Then whisk together tarragon vinegar, salt, mustard and olive oil. Drizzle vinaigrette over warm potatoes.

Potato Salad (Neelys) *****

Serves 6

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

Mexican Green Rice

in 6 c rice cooker (add maybe 1/2 c water for 10 c cooker)

serves 3-4
1 T butter
1/4 small white onion, chopped
1 c long grain white rice
1.5 c water
1/2 t salt
1/2 c minced cilantro

Brown rice cycle - melt butter add onion, cook stirring until soft (5 mins). Add rice water salt and cilantro. S tirr. Close cover and reset for Brown rice cycle. When done, let steam 15 mins and it will keep warm for 1 hour.