Yummy Sweet Potato Casserole

My daughter's birthday was a few weeks ago and we had some family over to celebrate.  My husband cooked up a ham and we made a bunch of sides to go with it.  I had some sweet potatoes (from that 5 lb. box I got on sale) that I wanted to use up so I added this to the menu at the last minute.  I'm glad that I did.  Everyone really enjoyed this. It was creamy and sweet.  A perfect side for when you want a change from regular potatoes.

Yummy Sweet Potato Casserole
recipe from allrecipes.com, courtesy of TINA B

Ingredients:
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions:
1.Preheat oven to 325 degrees F.  Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2.In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

3.In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4.Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Family Rating: 2 thumbs up.

Roasted Broccoli and Aged Cheddar Gratin

This was the last veggie side that I made for our Easter dinner.  I think broccoli is one of the only vegetables that BOTH of my kids will eat without complaint.  I wanted to do something besides steam it.  I saw a recipe for Roasted Cauliflower and Aged White Cheddar Gratin on Closet Cooking.  I didn't want to use cauliflower, but used that recipe for the inspiration for this dish.  I substituted broccoli and omitted/added various ingredients until I had this dish.  It was tasty and the kids enjoyed it. 

Roasted Broccoli and Aged Cheddar Gratin
recipe inspired by Closet Cooking

Ingredients:
1 large head broccoli, cut into florets
2 tablespoons oil
salt and pepper to taste
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
salt and pepper to taste
2 tablespoons dijon mustard
1 cup aged cheddar cheese, shredded
1/2 cup bread crumbs

Directions:
1. Preheat oven to 400 degrees F. Toss the broccoli florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.

2.Roast the broccoli in until lightly golden brown, about 20-30 minutes.  Once broccoli is roasted, reduce oven heat to 350 degrees F.

3.Melt the butter in a saucepan over medium heat, mix in the flour and let cook until it just starts to brown a little.

4.Mix in the milk, salt, pepper, dijon mustard, and cheese and heat until the cheese melts and the sauce thickens.

5.Mix broccoli into the sauce, pour into a baking dish and top with the bread crumbs.

6.Bake in oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.

Family Rating: 1 1/2 thumbs up.

This post is shared at:
Tasty Thursdays @ The Mandatory Mooch
One Project at a Time @ A Bowl Full of Lemons

Roasted Asparagus

This was another vegetable side dish that I made for our Easter dinner.  We always have asparagus at Easter.  They are in season at this time of year and usually on sale.  This dish is super easy to make and so simple, yet very tasty!  This is definitely going to be our go-to asparagus recipe.

Roasted Asparagus
recipe adapted from foodnetwork.com, courtesy of Tyler Florence, How to Boil Water

Ingredients:
2 cloves garlic, minced
2 bunches medium asparagus
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Directions:
Preheat the oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches. Spread the spears in a single layer on a baking sheet, drizzle with t tablespoons of olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.

While asparagus are cooking heat remaining 1 tablespoon of olive oil in small saute pan over medium heat.  Add garlic and saute for a couple of minutes.  Mix into roasted asparagus on baking sheet.

 Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

Family Rating:  2 thumbs up.

Green Bean Casserole

I mentioned in yesterday's post that my sister is a vegetarian.  She eats a lot of vegetables and requested green beans.  I thought a green bean casserole would be a nice addition to our meal.  However, my husband doesn't like canned, condensed cream of (fill in the____ ) soup.  I was happy to find this recipe for a green bean casserole that doesn't use condensed soup but still has the crunchy onions on top, which I love!  Blanching the beans kept them from getting soggy.  This was a tasty veggie side that we all enjoyed.

Green Bean Casserole
recipe adapted from I Thee Cook

Ingredients:
 2 pounds Fresh Green Beans, Ends Cut Off
3 cloves Garlic, Minced
1/2 whole Large Onion, Chopped
4 Tablespoons Butter
4 Tablespoons All-purpose Flour
2-1/2 cups Whole Milk
1/2 cup Half-and-half
1-1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper, To Taste
1/2 cup parmesan cheese, grated
1 cup crispy onions

Directions:
Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt and pepper, then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add onion mixture and stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with crispy onions.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and onions are golden.

Family Rating: 1 1/2 thumbs up.

Might Have Missed Monday: Potato and Blue Cheese Gratin

These potatoes are AMAZING! They are so simple to make but so good that I had to share them on "Might Have Missed Monday."  I posted this recipe last November.  However, I have made these numerous times.  They are a great side with steak and the kids love them (minus the blue cheese for my daughter.)

Potato and Blue Cheese Gratin
Gourmet, December 2005

Tender, rich, and browned on top, this easy potato gratin gets loads of flavor from a very minimal amount of blue cheese that is added at the last minute.

Ingredients:
1 1/2 lb medium yellow-fleshed potatoes
1 cup heavy cream
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup crumbled blue cheese (1 oz)

Directions:
Put oven rack in upper third of oven and preheat oven to 425°F.

Peel potatoes and slice 1/8 inch thick, then toss with cream, garlic, salt, and pepper in skillet. Cover with foil and roast until potatoes are very tender, about 25 minutes. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until top is browned, 2 to 3 minutes.

Family Rating: two thumbs up! The kids loved these!

This recipe is shared at:
Mangia Mondays @ Delightfully Dowling
Manic Monday Party @ Bobbi's Kozy Kitchen
The Bulletin Board @ Mrs. Happy Homemaker

Saag Paneer

This month's supper club theme was Indian.  I LOVE Indian but rarely cook it.  The ingredient list for most recipes is usually a mile long and I just don't have the time or patience.  But oh how I love to eat it!  About once a month or so I suggest to my husband that we go to the local Indian restaurant for their buffet lunch.  I love being able to try a whole bunch of different and new things, rather than stick to what I know and like (which I'd do if I was only able to order one thing).  So after much deliberation and searching for a recipe that didn't have a gazillion ingredients I decided to make Saag Paneer.  This wasn't a new dish for me since I've eaten and have enjoyed it many times before.  This was my first recipe from Aarti Sequeira though.  I watched her win The Next Food Network Star but never tried anything of hers until now. I'm so glad that I did.  I found the recipe to be very easy to follow....although the cheese took a VERY long time to make.  With the stirring of the milk and the draining, and pressing I think it took over an hour plus.  Then I had to make the actual saag.  Luckily, I had most of the day free to spend doing this.  And I'm glad that I got the chance to make homemade paneer.  However, if I ever find paneer in a specialty market (though I've never seen it before) I would definitely pick it up for a dish like this!  I think the paneer could have pressed for even more than the 20 minutes but I didn't have the time.  It ended up crumbling once it got put in the spinach mixture.  Overall though this was tasty and everyone at supper club enjoyed it. 

Saag Paneer
recipe from foodnetwork.com, courtesy of Aarti Sequeira

Ingredients:
1 teaspoon turmeric
1/2 teaspoon cayenne
Kosher salt
3 tablespoons plus 1 1/2 tablespoons vegetable oil
12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*
1 (16-ounce package) frozen chopped spinach
1 medium white onion, finely chopped
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)
1/2 teaspoon store-bought or homemade garam masala, recipe follows
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt, stirred until smooth

Directions:
In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.

Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.

Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.

Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.

Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.

*Cook's Note: Paneer is very easy to make at home, and my recipe is quick, easy, and delicious. I also think homemade has a better texture than anything store-bought. If you'd like to buy it, this cheese is available in better supermarkets as well as specialty Asian markets.

Paneer: Homemade Indian Cheese:
Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*

Directions:Line a large colander with a large double layer of cheesecloth, and set it in your sink.

In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!

Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!

*Cook's Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.

Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!

Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.

Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.

Yield: Makes 12 ounces of cheese.

Mommy & Daddy Rating: 2 thumbs up!

Baked Parmesan Zucchini Fries

I had a leftover zucchini in the refrigerator and had this recipe bookmarked in my "To Try" folder.  So I thought now would be a perfect time to go with the Hummus Turkey Burgers.  I thought the breading might entice the kids to eat zucchini, but I was wrong.  They didn't like these.  I did, although they didn't come out as crispy as I would have liked.  For the amount of time and dirty dishes this created, I don't think I'll be making these again.

Baked Parmesan Zucchini Fries
recipe from The Soulicious Life

Ingredients:
1 1/2 pounds zucchini, cut into french fry sticks about 3″ long
1/2 c. whole wheat flour
1/2 tsp. garlic salt
1/2 tsp. kosher salt
1 tsp. ground black pepper, divided
3 eggs
1 1/2 c. Panko or traditional bread crumbs
1/2 c. grated Parmesan and/or Romano cheese
1 tbls. fresh oregano, or 1 tsp dried

Directions:
Pre-heat oven to 425 degrees and lightly grease two baking sheets with non-stick cooking spray.

Arrange three bowls assembly line style. In the first, stir together flour, 1/2 tsp. garlic salt and 1/2 tsp. pepper. In the second, whisk together eggs with 1/2 tsp. salt and 1/2 tsp. pepper. In the third bowl, combine breadcrumbs, Parmesan and/or Romano, and oregano.

Working in batches, first dip zucchini in flour, then transfer to egg mixture and toss until coated. Finally, coat zucchini in breadcrumb mixture.


Arrange zucchini on prepared baking sheets in single layers and without touching. Bake 22-27 minutes until breadcrumb coating is golden and crisp.


Family Rating: 1 thumb up.

Sauteed Cabbage

I made corned beef in the slow cooker for dinner recently.  We love corned beef and I figured we could eat it more than just on St. Patrick's Day!  Plus, it's so easy to make in the slow cooker it's a perfect weeknight meal!  When I was talking to my husband about making the corned beef we both agreed that we didn't want to eat it with the usual slow cooked cabbage and potatoes.  Neither of us find it tasty but I wanted to still serve it with the traditional sides.  So I ended up mashed potatoes and this cabbage recipe.  The sauteed cabbage reminds me of the halushki that my mom made us growing up (a Polish recipe of noodles and sauteed cabbage and onions).  This cabbage side was much tastier than the traditional slow cooked cabbage we normally eat.  The kids had a taste but didn't eat much of this.  As much as I enjoyed this, I definitely enjoy sauteed cabbage more mixed with egg noodles, onions, and butter!

Sauteed Cabbage
recipe from foodnetwork.com, courtesy of Barefoot Contessa

Ingredients:
1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Mommy & Daddy Rating: 1 1/2 thumbs up.

Turnip-Parsnip Gratin

It's time for October's Eating the Alphabet Challenge courtesy of Brenda at Meal Planning Magic.  This month's letters were S &T.  The challenge is to make a dish featuring a fruit, vegetable, or grain that begins with the featured letter(s) of the month.  S &T was almost overwhelming with all of the choices available.  Spinach, tomatoes, squash, strawberries, swiss chard.....At first I thought about using tomatillos.  I had never cooked with them before and I really try to "challenge" myself with this challenge.  I didn't end up using them in my Challenge recipe but I did use them in fish tacos I made (see upcoming post).  Eventually I decided on turnips. I've eaten turnips a couple of times but the kids had not.  This recipe also let me sneak in another new veggie for the kids, parsnips. Plus, it gave me a chance to make this recipe which has been sitting in my "to try" recipe for a couple of years.  I posted the original recipe, which yields 8 servings, but I ended up halving it, knowing the kids probably wouldn't be eating it. This was definitely a bit time consuming.  And unfortunately, after all was said and done, I just wasn't a fan.  I wanted to be, but I think it needed more salt/flavor. The kids obligingly took their one mandatory bite and didn't want anymore.  The only one who liked this was my husband.  I'm always happy to try cooking new foods and recipes even if don't end up enjoying them as much as I thought. 

Turnip-Parsnip Gratin
recipe from Cooking Light, November 2009

Ingredients:
3 3/4 cups (1/8-inch-thick) slices peeled turnip
3 3/4 cups (1/8-inch-thick) slices peeled parsnip
6 cups water
Cooking spray
1 cup whole milk
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Gruyère cheese (I used Gouda, which was also recommended)
2 tablespoons butter
1/4 cup panko (Japanese breadcrumbs)

Directions:
1. Preheat oven to 400°.

2. Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes. Arrange about 1/2 cup vegetable mixture into each of 8 (5 1/2-inch) round gratin dishes coated with cooking spray.

3. Combine milk, broth, flour, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth. Spoon about 3 tablespoons sauce over each serving.

4. Melt butter in a medium skillet over medium-high heat. Add panko; toast 2 minutes, stirring constantly. Sprinkle breadcrumb mixture evenly over cheese mixture. Place dishes on a baking sheet. Bake at 400° for 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Family Rating: So-so.

Texas Ranch Potato Salad

I'm sorry to my husband (and anyone else who reads this blog daily!) for the recent lack of posts.  Unfortunately, we had some internet connection problems and were several days without internet access.  It was actually a nice little mandatory break from the blog for a few days.  But I'm back now with lots of recipes to share.  Even though I couldn't access the internet I was still busy cooking in the kitchen! 

A couple of weeks ago we had some of my husband's old co-workers over for a barbecue.  Along with hotdogs for the kids, marinated london broil, and sausage and pepper wedges we made several salads.  The first was a potato salad.  I'm always looking for new potato salad recipes.  This one had ranch and bacon so I thought it couldn't be bad.  Unfortunately, I forgot to swap some of the mayo for sour cream which I had meant to do.  I knew I had bought sour cream for a reason but couldn't remember what it was for!  And the fact that the potatoes were a bit crunchy and not totally cooked all the way through probably didn't help either.  However, I wasn't a big fan of the flavors and probably won't be making this again. 

Texas Ranch Potato Salad
recipe from allrecipes.com by 8BREAK

Yield:  16 servings

Ingredients:
1 (1 ounce) package ranch dressing mix
2 cups mayonnaise
3/4 cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes

Directions:
1.Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.

2.In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.

3.Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.

4.Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

Family Rating: So-so.

Picnic Potato Salad with No Mayonnaise

For our supper club picnic theme I had a difficult time choosing between making a pasta salad or a potato salad.  I finally decided on a potato salad.  I chose this one because there was no mayo in it and I thought that we'd be out in the hot sun picnicking.  Like I mentioned in my previous post, the weather wasn't very cooperative, so we ended up having our picnic inside.  I've made a couple of different potato salads now and I have to say that this is one of my favorites.  The blue cheese and bacon definitely helped make this so tasty! 

Picnic Potato Salad with No Mayonnaise
recipe slightly adapted from allrecipes.com by Maridele

Ingredients:
2 pounds small new potatoes, quartered
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped red onion
3/4 cup crumbled blue cheese
2 tablespoons chopped fresh chives
1/2 lb. bacon, cooked until crispy and crumbled

Directions:
1.Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.

2.Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.

3.Fold blue cheese and chives into potato salad until blended.  Sprinkle bacon crumbles on top.
    Mommy & Daddy Rating: 1 1/2 thumbs up.

Blueberry Corn Salad

This month's supper club theme was "picnic."  Last year we did this theme too and got together at a local park.  We enjoyed it alot but it was fall and a bit chilly. We thought it would be nice to do the theme again while the weather was warmer.  Unfortunately, last Saturday it poured right when we were supposed to be picnicking!  Luckily we had a back-up plan and went to one of the couple's house for our dinner.  My husband made this salad.  We were late picking what we were going to make and needed to fill in the menu with sides.  He really wanted to make some kind of corn salad and I had just seen this posted the other day.  It sounded a lot better than the salad that he picked out!  I'm glad that he made it because it was light and tasty with a hint of spice.  It was easy enough to make and I can see us making this salad again for a family get-together before the summer is over.

Blueberry Corn Salad
recipe from Two Peas & Their Pod

Ingredients:
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
1. In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.

2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.
  Mommy & Daddy Rating: 2 thumbs up.

Tangy Cucumber Salad

I grew up with my mom making a marinated cucumber salad using rice vinegar.  I have made this similar salad numerous times and the kids seem to enjoy it.  I was looking for something different for the party though and found this recipe.  It also used tomatoes which I thought was a nice addition, although I was disappointed the tomatoes from my own plants weren't ripe enough to use.  This salad was light and refreshing but I wasn't totally wowed by it. After a day everything got kind of mushy in the leftover juices/marinade and wasn't very appetizing.

Tangy Cucumber Salad
Recipe from allrecipes.com by Edna Hoffman

Ingredients:
2 small cucumbers, thinly sliced
1 teaspoon salt, divided
2 medium tomatoes, chopped
1 medium onion, chopped
1/4 cup cider vinegar
2 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon celery salt
1/2 teaspoon dried basil
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
dash cayenne pepper

Directions
1.Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.

Family Rating: 1 thumb up.

Eggplant Salad

As we were creating the menu for my son's family birthday party my husband looked at the grocery circular, noticed eggplant on sale and said let's make eggplant.  He described ingredients and steps that sounded very similar to this salad recipe that I had in my recipe folder.  It was easy enough to make and the only cooking involved was the microwave!  The look of it reminded me of baba ghanoush but it was a little chunkier.  At the meal it was a light side that tasted okay.  I definitely wasn't a fan of the leftovers the next day.   

Eggplant Salad
from food network magazine

Ingredients:
2 eggplants
1/4 cup red onion, minced
3 tablespoons olive oil
cilantro
half a lemon
salt and pepper

Directions:

Soak red onion in water. Pierce the eggplants with a fork; microwave until soft, 20 to 25 minutes. Cool slightly, then halve, scoop out the flesh and chop. Drain the onion; toss with the eggplant, olive oil, some chopped cilantro, a squeeze of lemon juice, and salt and pepper. Drizzle with more olive oil.

Family Rating: So-so.

Broccoli Cheeese Corn Bread

Instead of serving biscuits or rolls at my son's 4th birthday party for the family, I decided to make this bread.  I know there are many different recipes and variations of this out there.  I found this recipe though and went with it. I thought it would be a good way to get in additional veggies. Now don't be fooled by this recipe's title.  The cheese in this recipe is cottage cheese!  Whether you're a fan or not though of the stuf, you don't taste it, honestly!  It just helps add moistness!  I did have some shredded cheddar that I was going to add (as a variation) but totally forgot! No worries, it was great without.    This recipe is quick and easy and really tasty. A guest commented that the onions were a bit crunchy and strong.   I rarely make the same recipe twice so I probably won't be making this again (even though it was tasty and I liked it a lot!) but if I did, I could saute the onion before putting it in the batter.  As I'm getting ready to post this recipe I just discovered that this is the one dish that I did not get a picture of in all the craziness of the meal prep!  And of course this is the one dish that I do not have any leftovers of!  Honestly, it was so good that I'm posting it anyway, with the link to the original recipe, in case you would like to see pics! 

Broccoli Cheese Corn Bread
from allrecipes.com by MARBALET

Yield:  12 servings

Ingredients:
4 eggs
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cottage cheese
1 onion, chopped
1/2 cup butter, melted
1 (8.5 ounce) box Jiffy mix
1 teaspoon salt

Directions:
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x7 inch baking pan.

2.In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan.

3.Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.

Family Rating: 1 1/2 thumbs up.

Brazilian Potato Salad

This is my last "Brazilian" post for our trip Around the World this month.  Unfortunately, I didn't get to make any desserts, which my daughter was really excited about!  It's gotten very busy though with summer vacation arriving.  Hopefully next month we'll have some tasty desserts to share!  This potato salad was different than any we'd had before.  It called for sweet potatoes and black beans.....yes, more black beans!  But it was so tasty!  This was my husband's favorite dish.  He thought it could even be a main dish by adding some cooked salmon.  The kids weren't big fans.  My daughter isn't a big fan of sweet potatoes to begin with and my son is an extremely picky eater.  However, I will definitely be making this potato salad again!

Brazilian Potato Salad
from food.com by cookiedog

Ingredients:
1 1/3 lbs sweet potatoes
2/3 tablespoon salt
1/3 cup drained and rinsed black beans
1/3 red onion, chopped
1/4 cup fresh cilantro, chopped

FOR THE DRESSING
1/3 cup mayonnaise
1 1/3 tablespoons olive oil
2/3 teaspoon Dijon mustard
2/3 teaspoon Worcestershire sauce
1 1/3 tablespoons red wine vinegar
1/3 teaspoon salt
1/3 teaspoon pepper

Directions:
1. Scrub the sweet potatoes and cut off the ends. Place in a large saucepan and cover with water. Sprinkle with 1 tablespoon salt and cover. Bring to a gentle boil and boil for 20 to 30 minutes or until tender. Drain and let stand until the sweet potatoes are cool enough to handle.

2. Peel the sweet potatoes and cut into cubes in a bowl. Add the black beans, onion and cilantro and toss to mix.

3. Whisk the mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, red wine vinegar, 1/2 teaspoon salt and pepper in a bowl. Pour over the warm sweet potato mixture and toss to coat.

4. Cover and chill until ready to serve.

Mommy & Daddy Rating: 2 thumbs up.

Brazilian Collards

Although we don't eat them or cook them very much my husband and I like collard greens.  He's made them before with some of his yummy fried chicken.  I thought that I'd try them out in this recipe.  I ended up halving the recipe, which originally called for 6 servings.  I knew the kids wouldn't be big fans and I didn't want a lot of leftovers.  Leftover collards definitely don't taste as good the next day!  I didn't halve the amount of bacon though because we all LOVE bacon!  You can never have too much of the stuff, right?!  And of course this is the recipe out of the three on my crazy night of cooking that I saved to make last.  I didn't really pre-read the recipe (again!) and of course the original recipe called for cooking an hour and 15 minutes!  Everything else was pretty much done at this point....I was not cooking these for an hour!  It ended up being about thirty minutes give or take.  Regardless, I thought that these came out really good!  Even my daughter asked for seconds (although I think she really just wanted more bacon!).  I don't know how Brazilian this recipe is.....I did omit the cayenne pepper the original recipe called for to make this child-friendly.  I would definitely make this dish again though. 

Brazilian Collards
recipe adapted from allrecipes.com - by Javagoddess
original recipe click here

Yields: 3 servings

Ingredients:
1/2 pound peppered bacon, diced
1/2 onion, chopped
1 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
1/2  cup chicken stock
1 tablespoons red wine vinegar

Directions:
1.Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.

2.Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Reduce heat to low and cook for 20 minutes.

3.Stir red wine vinegar into the pot. Continue cooking 10 minutes, until liquid is reduced by about 1/2.

Family Rating: 1 1/2 thumbs up.

Garlic Teriyaki Edamame

I made this veggie side dish to serve with the Thai Turkey Tacos (see this past Wednesday's post).  My husband and I are big fans of edamame.  The kids enjoy taking the edamame out of the pods but aren't huge fans.  I thought that the garlic teriyaki sauce was super tasty.  It was super easy to make and complemented the tacos so well!  This is going to be a repeater!

Garlic Teriyaki Edamame
from allrecipes.com - by CRAZY4SUSHI

Ingredients:
1/4 cup water
3 cloves garlic, minced
1 (16 ounce) package frozen edamame in the pod
1/4 cup teriyaki sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds

Directions:
1.Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.

Family Rating: 1 1/2 thumbs up.

Around the World: Tender Afghan Cauliflower (Gulpea)

This is the final recipe of our virtual trip to Afghanistan.  Unlike the kebabs, this recipe wasn't altered too much!  I like cauliflower.  However, the kids really don't like it so I don't cook it very much.  This dish requires a bit of cooking time, so it's not good for a week night vegetable dish.  This was pretty tasty though and it complimented the rest of our meal very nicely! Stay tuned as we travel to our "B" country soon.....

Tender Afghan Cauliflower (Gulpea)
from Afghan Culture Unveiled

Ingredients:
3 tbsp. olive oil

2 medium onions, pureed in a food processor or finely chopped
6 cloves garlic, pureed in a food processor or finely chopped
1 tsp. ground curry
1 tsp. ground coriander
1 tsp. salt
¼ cup tomato sauce
1/2 cup vegetable or chicken broth
1/2 tsp. ground black pepper
1 head cauliflower, washed, stem removed, cut into large pieces

Preparation:
Heat the olive oil over medium-high heat in a large, heavy-bottom pot. Add the onions and brown for about 10 minutes until golden brown. Add the garlic and ginger, cook for an additional 2 minutes. Add all the remaining ingredients except the cauliflower. Stir well and simmer for about 8 minutes until the liquid reduces and you have a thick, oniony sauce.

Add the cauliflower and stir until the sauce covers all the pieces of the cauliflower. If you feel you don't have enough sauce to coat the cauliflower, add another 1/4 cup of broth.

Put the lid on the pot, cook on low for 20 to 30 minutes until the gulpea can be easily pierced by a fork, stirring every 5 minutes. Remove the lid and cook uncovered for another 5 minutes to allow the sauce to reduce. The cooking time will vary but you want the result to be fork-tender, but not mushy.

Family Rating: 1 thumb up.

Around the World: Afghan Braised Spinach (Qorma e Sabzi)

This was the side dish that I made with yesterday's Turmeric Chicken.  I ended up halving the original recipe since I didn't want a ton of leftovers and I wasn't sure if the kids were going to like this.  It also called for the optional addition of fenugreek which I could not find for the life of me! It turned out surprisingly tasty and my daughter ate all of her spinach!  Yeah! This did require a lot of cooking time (thus the braised part) though, which was okay since I made it on a Saturday night.  But this is not a week night side dish!

Afghan Braised Spinach (Qorma e Sabzi)
from Afghan Culture Unveiled

Ingredients:
3 tablespoons olive oil
3 ounces green onions, white and green parts, chopped (1-2 bunches)
1 box frozen, chopped spinach, not defrosted
1 tablespoon dried dill
2 teaspoons ground coriander
1/2 cup chopped cilantro
1/2 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons lemon juice

Preparation:
In a large deep pan, heat the oil over medium-high and saute the onions until tender, about 7 minutes.

Add the frozen spinach and cook on medium heat, stirring regularly, until it defrosts and the liquid comes to a boil, about 15 minutes. If the defrosted spinach doesn't produce any liquid, add a few tablespoons of water to pan. Once the liquid boils, add the remaining ingredients, stir thoroughly, and drop the heat a bit so the liquid bubbles gently.

Cook for another 10 to 15 more minutes until the liquid is largely absorbed and the spinach very tender. Keep an eye on the spinach as it cooks, stirring occasionally. If the pan dries up, add little more water and continue cooking.

Family Rating: 1 thumb up.