Tostada with a twist

Added a fried egg
+ Homemae salsa with corn and zucchini.
= Yum.

Actually Grilled Cheese

So, I guessed where the name "grilled cheese" came from and plopped the normal on the grill. Ooo-la-la.

Nutty Sweet Potato Waffles

This yummy pile of waffles needs a little sweetening, but it is very filling!

Yields: 8 waffles


1/2 cup butter
Melt. Set aside and allow to cool.

2 cups sweet potatoes
6 eggs
2 cups milk
Stir into cooled butter.

1 cup whole wheat flour
1 cup rolled oats
1 cup walnut, pecans, or hazelnuts
2 tablespoons baking powder
2 teaspoons salt
Sift together into the sweet potato mixture. Mix until combined.
Bake in a hot waffle iron.

CLASSIC SPAGHETTI AND MEATBALLS

Serves 4 to 6.   Published January 1, 1998.  

This streamlined recipe can be on the table in under an hour.

INGREDIENTS

Meatballs
2	slices white sandwich bread (crusts discarded), torn into small cubes
1/2	cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
3/4	pound ground beef chuck ( or 1 pound if omitting ground pork below)
1/4	pound ground pork (to be mixed with ground chuck)
1/4	cup grated Parmesan cheese
2	tablespoons minced fresh parsley leaves
1	large egg yolk
1	small clove garlic , minced (1 teaspoon)
3/4	teaspoon table salt
	Ground black pepper
	Vegetable oil for pan-frying (about 1 1/4 cups)
Simple Tomato Sauce
2	tablespoons extra-virgin olive oil
1	teaspoon minced garlic
1	(28-ounce) can crushed tomatoes
1	tablespoon minced fresh basil leaves
1	pound spaghetti
	Grated Parmesan cheese

INSTRUCTIONS

1. 1. For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
2. 2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.)
3. 3. Bring 4 quarts of water to boil in large pot for cooking pasta.
4. 4. Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel--lined plate; set aside. Repeat, if necessary, with remaining meatballs.
5. 5. For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.
6. 6. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.
   
   
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Pesto

Pesto is a very forgiving recipe; measurements given below need not be followed exactly.  Pesto is wonderful in soups and also can be used to flavor sandwiches (try mixing with a spoonful of mayonnaise), deviled eggs, and salads.  Or brush on meat or fish before grilling or baking.

Yields about 1 cup

1 cup packed fresh basil leaves and tender stems (may use part fresh spinach)

1-3 cloves garlic

1/3 cup pine nuts, walnuts, or hazelnuts (toasted)

3-6 T Parmesan cheese (grated)

2 sprigs flat parsley (optional)

Finely chop together in food processor.

1/3-1/2 cup olive oil (for a lower fat version, use broth for part of the oil)

Add gradually while food processor runs to make a thick paste.  Serve at room temperature with any kind of hot pasta.  The flavor is intense; a little goes a long way.

To freeze:  Freeze in ice cube trays.  When frozen, remove cubes and place in a resealable plastic bag, removing from the freezer  as needed.  When making pesto to freeze, omit the garlic and cheese if desired.  When using the pesto, stir in freshly grated Parmesan and minced garlic.

Cilantro version:  Grind in food processor 1/2 cup sesame seeds (optional).  Add and process together 4 cups fresh cilantro, 4 cloves garlic, 1 tsp ground cumin (optional), 1/4 cup fresh lime juice or red wine vinegar, 5-6 T olive oil, and salt & pepper to taste.

Simply in Season

Pizza Crust

1 heaping T active dry yeast
1 1/4 cups warm water
Stir together in a large bowl until yeast is dissolved.

2 cups flour
1 cup whole wheat flour
1 tsp salt
Add enough flour to make a soft dough.  Knead 8-10 minutes until smooth and elastic.  Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk, about 45-55 minutes.  Generously grease pizza stone or baking sheet with olive oil.  Roll or press dough onto pan.  Bake in preheated oven at 450* for 5-8 minutes.

Simply in Season

Pizza Crust to Try

Homemade Pizza Dough 
1 c. warm water
1 pkg. yeast (or 2 1/4 tsp.)
1 tsp. honey (you can use sugar instead, but I like to use honey)

1 tsp. salt
2 Tbsp. olive oil (or any kind)
2 1/2 c. flour (I use 1 1/2 c. whole wheat & 1 c. all purpose)

Preheat oven to 400 degrees.

Mix together the first 3 ingredients in a large bowl.  Allow the yeast to proof (this step can be skipped if you don't have time).

Next, add the remaining ingredients and mix together.  Knead the dough 5-10 times (I do it right in the bowl).

Let the dough rise for about 30 minutes (again, if you have the time).

Grease a pizza pan or a cookie sheet.  Press the dough into the pan.

If making into pizza, spread pizza sauce on the dough.  Add toppings and bake at 400 degrees for 10-15 minutes.

If making into breadsticks or quick bread, apply desired toppings* and bake for 8-10 minutes.

* I like to spread with olive oil or butter and sprinkle with garlic salt and parmesan cheese.

Enjoy!!


clayinhishands