Cucumber and Onion Crispbread Sandwich

Today is one of those days that is absolutely frigid, but seems so clean and fresh! It’s 9 degrees F, but the sun is bright, the sky is blue and the little bit of snow sparkles. I call these days “Swedish Days” because I always think this is what Sweden must be like in winter-just gorgeous. Definitely puts me in the mood for something crisp and clean, like this open faced sandwich.

Ingredients (4 servings) :

For the cucumber and onion salad:

½ cup white vinegar

1 cup water

2 Tablespoons granulated sugar

2 cups thinly sliced cucumber

1 cup thinly sliced white onion

1 to 2 teaspoons dried dill

1 teaspoon capers

For assembly:

8 crispbreads (about 3 by 5 inches)-usually found by the crackers in the store

½ cup farmer’s cheese (or drained cottage cheese)

A few thinly sliced radishes

A few cherry tomatoes, sliced in half

Coarse sea salt and freshly cracked black pepper

Directions:

Make the salad by combining the vinegar, water and sugar in a non-reactive, microwave safe bowl. Microwave on high for 1 minute or until the sugar dissolves. Add in the cucumber, onion, dill and capers and let marinate in the refrigerator for 30 to 60 minutes, stirring every 10 minutes. This salad gets better over time, so if you can let it marinate longer, please do so.

Place the crisp breads on a work surface and divide the farmer’s cheese evenly between them, spreading it out to the edges. Lift some of the salad out of its liquid and let the excess liquid drip off. Place on top of the farmer’s cheese then top with a few radish slices, a piece or two of cherry tomato and sea salt and pepper to taste.

So, now that the recipe is done, I just want to say that I am so thrilled with finding Lifeway® Farmer’s Cheese. I got it on a whim when I saw it at Fresh Thyme® market, which is similar to a Lucky’s®, if you have one of those close. Anyway, it is worth searching out—it is so rich, creamy and tangy. Plus, it is probiotic, has 40 calories for 2 Tablespoons, with only 1.5 grams of fat and 3 grams of protein. Pretty damn impressive.

I also was happy to find Kavli® Crispy Thin All Natural Whole Grain Crispbread. Three (count ‘em 3!) pieces is only 50 calories, with no fat, no cholesterol and 2 grams of fiber.

Bagna Cauda

A former co-worker gave me this recipe from her mother many years ago and it is one of my favorite things in the world. ‘Bagna Cauda’ means ‘hot bath’ so I’m told because vegetables are dipped in the warm sauce. This is a great, quick appetizer to put out instead of the usual, hum drum crudité platter. I know-you are going to tell me you don’t like anchovies. Trust me, this will change your mind. When anchovies melt, they develop a rich, deep nutty flavor that is incredible. You can keep the bagna cauda warm by putting it in a butter warmer over a tea light if you like. .

Ingredients:

4 Tablespoons butter

½ cup extra virgin olive oil

3 cloves of garlic, minced

4 anchovy fillets

Pinch of sea salt

Assorted vegetables like radishes, celery, grape tomatoes, carrot sticks, Cipollini onions, etc.

Directions: Heat butter and olive oil in a saucepan over medium heat until the butter melts. Add the garlic and cook until the garlic is fragrant and soft, but not brown. Turn the heat to medium low and add the anchovies. Cook, stirring, about 10 minutes until the anchovies dissolve. Add a pinch of sea salt and serve warm with vegetables. 

Swiss Chard Ricotta Dumplings with Tomato and Fontina Cheese Sauces

I happen to love dark, leafy greens and I love having both a red sauce and a white sauce on my baked pastas (like cannelloni), so here you go. These dumplings are soft little pillows of goodness. They practically melt in your mouth. If you don’t want to go through all of these steps, just make the dumplings with thawed spinach, use a jarred marinara for the tomato sauce and simply sprinkle the fontina and Parmesan cheeses over the top before baking. You won’t be sorry.

Ingredients (serves 6):

For the dumplings:

1 Tablespoon olive oil

1/3 cup chopped pancetta (about 2 ounces)

¼ cup finely chopped onion

5 packed cups of  Swiss Chard that has been de-stemmed, cleaned, dried and chopped (can sub out 2 two 10 ounce packages of frozen spinach thawed and squeezed dry OR collard greens—whatever dark leafy green you like)

1 teaspoon salt

1 (15 ounce) container ricotta cheese

4 egg yolks

1 cup grated Parmesan cheese

Pinch freshly grated nutmeg

4 to 6 Tablespoons all-purpose flour

About 1 cup flour for rolling the dough

6 cups water for boiling

2 teaspoons salt for boiling

For the tomato sauce:

1 Tablespoon butter

¼ cup finely chopped onion

1 (28 ounce) can tomato puree

Salt to taste

For the fontina cheese sauce:

3 Tablespoons butter

3 Tablespoons all-purpose flour

3 cups milk

Pinch of freshly grated nutmeg

1 cup grated fontina cheese

¼ cup grated Parmesan

Directions:

For the dumplings: Heat the Tablespoon of olive oil in a large skillet on medium heat. Add the chopped pancetta and cook just until it just starts to brown. Add in the onion and cook for about 3 minutes until the onion is soft, but not browned. Add in the Swiss chard and salt and cook for about 8 minutes until the chard wilts and there is no more liquid in the bottom of the skillet. Remove from heat and let cool.

In a large mixing bowl, combine the ricotta, egg yolks, Parmesan and nutmeg. Stir in the chard mixture and combine thoroughly. Add the flour by Tablespoons until the mixture becomes a soft but firm dough that doesn’t stick to your hands. Refrigerate for at least 1 hour to firm the dough up.

Spread the 1 cup of flour in a large shallow bowl and remove the dough from the refrigerator. Shape the dough into small balls about the size of a walnut and then flatten them slightly into a disk shape. Roll the dough in the flour, shake off any excess, and place on a baking sheet lined with parchment. You will end up with about 40 dumplings.

To cook, bring a large pot of water up to a boil and add 2 teaspoons salt. Drop the dumplings in about 6 at a time until they rise to the surface-about 3 minutes. Remove with a slotted spoon to a large plate. Repeat until all the dough is used.

For the tomato sauce:

Melt the butter in a saucepan over medium heat. Add the onion and cook about 3 minutes until the onion is soft. Add the tomato puree and salt. Cook for 10 minutes until the sauce is simmering. Turn the heat to low and keep warm.

For the fontina cheese sauce:

Melt the butter in a saucepan over medium heat. Using a whisk, add the flour and combine thoroughly. Gradually whisk in the milk and bring to a simmer. Add the fontina a handful at a time, stirring after each addition until the cheese melts. Add in the Parmesan and nutmeg and stir. Turn the heat to low and keep warm.

Assembly and Baking:

Preheat oven to 350 degrees F and spray a 3 quart casserole dish with cooking spray.

Ladle in enough tomato sauce to cover the bottom of the casserole dish. Lay the dumplings in the tomato sauce. Ladle on more tomato sauce and then some of the fontina cheese sauce.

Bake, uncovered, for 30 minutes or until the cheese sauce is bubbling. Remove from oven and let cool slightly before serving.  

Ham and Cheese Breakfast Casserole

I usually just call this “The Breakfast Casserole” because it is my go to for any situation. Family or friends in town? I make this. Brunch pot luck at work? I make this. I just really like the creamy custard base over puffy bread with cheese and that sauce!! Yes, it really is all about the sauce.

Ingredients:

Base:

1 mini loaf of Italian or French bread (about 7 ounces), cubed (should yield about 5 packed cups)

Custard:

9 large eggs

2 ½ cups milk

1 teaspoon prepared mustard (Dijon if you have it, otherwise, whatever you have on hand)

1 teaspoon Worcestershire sauce

1 teaspoon salt

Freshly cracked black pepper to taste

3 green onions, sliced

2 cups chopped ham

1 cup shredded cheddar cheese

Topping/sauce:

1 (10.50 ounce) can cream of mushroom soup

1 cup sour cream

1 cup shredded cheddar cheese

Directions:

Spray a 13 by 9 inch baking pan with cooking spray. Toss the cubes of bread into the pan so that the bread is one solid layer.

In a large mixing bowl, whisk together the eggs, milk, mustard, Worcestershire, salt and pepper. Stir in the green onions, ham and 1 cup of the shredded cheddar cheese.

Pour the egg mixture over the bread cubes and push the bread down so that it is completely submerged. Cover with plastic wrap and refrigerate for at least 2 hours or overnight if possible.

Prepare the topping by combining the cream of mushroom soup, sour cream and the last cup of shredded cheddar cheese in a bowl. Cover with plastic wrap and refrigerate until needed.

Preheat oven to 325 degrees F. Remove the casserole from the fridge and remove plastic wrap. Bake for 40 minutes.

Remove the casserole from the oven and dollop spoon fulls of the topping over it. Spread the topping to cover the whole top. Return to the oven and bake for another 20 minutes or until the casserole is set and the topping is bubbling.

Let cool for 10 minutes and serve.

Enchilada Rice Casserole

Sorry that I don’t have a better title for this—I just knew I wanted a comforting casserole with rice and veggies and cheese and a little kick, so I put this together. I appreciate that this was just one skillet and a casserole dish and will make wonderful left overs for work all week. If you can’t find home style Mexican beans, just use black beans or whatever bean you like.

Ingredients:

1 Tablespoon canola oil

1 small onion, diced (about 1 cup)

1 small green pepper, diced (about 1 ½ cups)

2 cups long grain rice (uncooked)

1 (14.5 ounce) can diced tomatoes, with liquid

1 (15 ounce) can Mexican home-style beans (like La Preferida), drained

1 (19 ounce) red enchilada sauce, divided

1 (4 ounce) can diced green chiles, drained

4 cups vegetable stock

1 cup frozen corn, thawed

1 (2.25 ounce) can sliced ripe olives, drained

1 ½  cups shredded cheddar cheese

Directions: Spray a good size casserole dish (about 2.5 or 3 quarts) with cooking spray and set aside.

Heat the oil over medium heat in a large skillet. Add the onion and green pepper and cook about 5 minutes until the veggies are soft and fragrant, but not brown. Add in the rice and stir. Cook for another 5 minutes, stirring occasionally to toast the rice.

Add in the tomatoes with liquid, beans, 1 ½ cups of the enchilada sauce, green chiles and veggie stock. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes. Stir every 5 minutes.

Preheat the oven to 350 degrees F. Remove the cover from the rice mixture and add in the corn and ripe olives. Pour the mixture into the prepared casserole dish and top with the remaining enchilada sauce and then layer on the cheddar cheese.

Bake, uncovered, for 30 minutes.

Beef Stroganoff with Pearl Onions and Mushrooms

Beef Stroganoff is always one of those meals that comforts the soul. It is great for a quick family meal, but also can be elegant as all get out for company. In less than one hour and with just one skillet and a pot to boil noodles, it’s one of the best meals ever.

Ingredients:

1 pound beef steak, sliced into thin strips (I’m using a piece of tri-tip, but any kind of steak will work here)

Salt

Pepper

Garlic powder

2 Tablespoons butter

1 Tablespoon flour

1 1/2 cup beef broth or stock

2 teaspoons Worcestershire sauce

A pinch of freshly grated nutmeg (optional, but delicious)

1 cup frozen pearl onions, thawed

1 ½ cups sliced mushrooms

1 glug of Marsala wine

½ cup sour cream

12 ounces cooked and buttered egg noodles

Extra sour cream, sliced green onions, dill or chives for garnish

Directions:

Toss the steak strips with a little salt, pepper and garlic powder. Let sit at room temperature for about 10 minutes.

Melt the butter in a large skillet over medium heat. Add the steak strips in two batches (try for a single layer each time so the meat browns nicely) and cook, stirring once or twice, until just brown on the outside, about 4-5 minutes. Remove the steak to a plate.

Stir the flour into the skillet and add the broth and Worcestershire. Bring to a boil then reduce heat to a simmer.

Add the steak strips, nutmeg (if using), onions and mushrooms into the skillet. Cook for 10 minutes on medium-low heat.

Turn the heat off and stir in the sour cream and Marsala, if using. Ladle over hot cooked noodles and garnish with a dollop of sour cream, sliced green onions, dill and/or chives.

Malted Milk Crunch

This has to be one of the best party mixes ever. Trust me, I didn’t originate the idea of using malted milk in a party mix—I first saw it on the Epicurious website. Christina Tosi, of Momofuku Milk Bar fame, first made something like this to the best of my knowledge. Here’s a link to that recipe: http://www.epicurious.com/recipes/food/views/pretzel-crunch-368430

Whether you use the original recipe or my tweaked version with much more malt and some malty flavored cereal added, you can’t go wrong. Unless you don’t make enough.

Ingredients:

5 cups mini pretzels

2 cups multi-grain cereal (like Life®)

¼ cup brown sugar

2 Tablespoons white granulated sugar

½ cup malted milk powder (like Carnation® Original Flavor)

¼ cup powdered milk

8 Tablespoons (1 stick) butter or margarine, melted

Directions:

Preheat oven to 300 degrees F. Line two baking sheets with parchment paper and set aside.

Toss the pretzels and cereal together in a large bowl (you can break up the pretzels a bit, if you like).

In a small bowl, combine the sugars and milk powders. Toss this with the pretzels/cereal in the large bowl. Pour the melted butter over all and combine thoroughly. The butter acts like a glue to help the dry ingredients stick to the pretzels and cereal.

Divide the mixture between the two baking sheets and bake for 20-25 minutes or until they are toasty and fragrant. Let cool completely before breaking up into clusters and serving.