Peach and Gouda Grilled Cheese on Rosemary Waffles

Quelle:  http://www.carolinagirlcooks.com

serves 6-8

6-8 oz of Gouda Cheese, preferably not smoked or too aged.  Just plain Gouda will be creamy and soft and will melt perfectly.

about 1/3-1/2 cup of peach preserves
2-3 ripe peaches, peeled, pitted and thinly sliced.
butter
1 Tbsp dried rosemary
1 1/2 cups all purpose flour
3/4 teaspoon of salt
1 Tbsp of baking powder
2 eggs
1 cup of milk
1/4 cup melted butter
vegetable oil or nonstick spray
waffle iron

*You can use baking mix such as Bisquick if you don’t want to make the waffles from scratch.  Just mix waffles according to the package directions and add in the dried rosemary.

To make the waffles, mix together the flour, salt, baking powder and rosemary.  Mix until they are all combined.  Next, add in the milk, eggs and melted butter.  Mix the liquid and dry ingredients together until you get a thick batter.  If it’s too thick (not spreadable or pourable), add a little extra milk to thin it out.

Heat up the waffle iron.  With a pastry brush, brush on the vegetable oil and close the waffle iron allowing it to heat up.  You can also spray the waffle iron with nonstick spray.

Once the waffle iron is hot, pour about 1/2-2/3 cup of the waffle batter in the waffle iron.  Gently spread it around to make sure that it cooks evenly and makes one big waffle.  Cook for about 5 minutes until the waffle is done.  It should be lightly browned and slightly crisp, but not too crisp since we’re going to cook it again.  Repeat, making 4 waffles total.

Once the waffles are done and have slightly cooled, spread a layer of peach preserves on each waffle.

Slice the gouda cheese and lay it on two of the waffles.  Top the same two waffles with the sliced peaches.  Put the remaining two waffles on top making a giant sandwich.  Lightly butter the tops of the waffles.

Heat up a large skillet to medium high heat.  When it’s hot, put one of the waffle sandwiches butter side down in the pan.  Allow it to cook for about 5-7 minutes until the waffle is browned and crisp.  While it’s cooking butter the top of the sandwich.  Flip the sandwich and allow to cook another 5-7 minutes until the waffle is browned and the cheese is melted.  Remove from the heat and place on a cutting board.  Repeat with the other waffle.

Cut the giant waffles into 4 sandwiches each.  Serve 1-2 sandwiches per person.
If making this an appetizer, cut the 4 sandwiches from each giant waffle in half. 

Serve on a platter.

Rosemary-Roasted Carrot, Garlic and White Bean Dip

This Rosemary-Roasted Carrot, Garlic and White Bean Dip is a super versatile dip for lots of crackers, including our Chili Oil Rubbed Flatbread Crackers.
Author: Chris Scheuer
Recipe type: Appetizer
 

Ingredients

 
2 15-ounce cans cannellini beans  
1 cup peeled and roughly chopped carrots, (or use baby carrots)  
4 large cloves garlic, peeled and left whole  
2 tablespoons extra virgin olive oil  
1 teaspoon sea salt
2 2-inch sprigs rosemary zest of 1 lemon  
2 tablespoons lemon juice  
2 tablespoons water
2 teaspoons finely chopped fresh rosemary  
1 teaspoon ground coriander  
1 teaspoon Sriracha
 

Instructions

Preheat oven to 400˚F. Line a medium size roasting pan or sheet pan with foil.
 
Pour both cans of beans into a colander and rinse well. Set aside to drain while proceeding with recipe.
 
Place carrots, olive oil, sea salt and garlic cloves in prepared pan and stir to coat. Place in oven and roast for 20 minutes or until carrots are almost tender. Add drained beans and rosemary sprigs, tucking the sprigs under the veggies a bit. Roast another 5 minutes then stir and return to oven for 5 more minutes, again tucking rosemary under the carrot/bean mixture. Remove from oven and set aside to cool for 10 minutes.
 
After cooling period, remove rosemary sprigs and place roasted carrot/bean mixture along with all other ingredients in the bowl of a food processor. Puree until very smooth. If mixture is too thick, add more water, just a few drops at a time till you reach a spreadable consistency. Serve at room temperature with crackers and/or fresh veggies.

Thyme and Lemon Watermelon Appetizer

 

Summary: These are perfect for a tea, brunch, or any party that requires an appetizer. These are it and so tasty!

Ingredients

Thyme and Lemon Cream Cheese  
8-ounces Kraft whipped cream cheese
1 Tablespoon fresh thyme, chopped  
2 teaspoons lemon juice  
1/2 teaspoon truffle salt  
1/4 teaspoon ground white pepper  
1/4 teaspoon onion powder  
1/4 teaspoon garlic powder
Carr’s table water crackers  
20-25 watermelon pieces, cut in favorite 1-inch diameter
lemon zest chopped
fresh thyme

Instructions

Thyme and Lemon Cream Cheese:  Mix all the herbs and spices into the whipped cream cheese. You can choose to let sit overnight or use immediately.  

Watermelon: Peel a small watermelon and cut in 1/2-inch slabs. Use a cookie cutter of choice that cuts designs in 1-inch in diameter.  

Assembly:  Spread about 1-2 Tablespoons of cream cheese on each cracker and top with a watermelon slice. Once all crackers are displayed on a dish, garnish with lemon zest and chopped fresh thyme over the finished product.
 
Preparation time: 15 minute(s)
Number of servings (yield): 20 -25

Quelle:  http://what2make.net/2014/06/04/thyme-and-lemon-watermelon-appetizer/

Carrot hummus & quinoa cumin crackers

Ingredients

serves: 4
preparation time: 15 min
cooking time: 60 min
http://www.lazycatkitchen.com/carrot-hummus-quinoa-cumin-crackers/


HUMMUS (makes approx. 3 cups)
300 g / 10 oz carrots (4 medium carrots)
2 cups cooked chickpeas (I recommend peeling them)
5-6 tbsp / 75-90 ml lemon juice
1½ tsp coarse smoked salt
1 large garlic clove
1/3 cup / 80 ml tahini, hulled
approx. ½ cup / 120 ml fridge-cold aquafaba* or water
½ tsp hot chilli powder
2 tsp olive oil

QUINOA CUMIN CRACKERS
¼ cup dry quinoa (I used a mixture of black and white)
½ cup wholewheat flour or chickpea flour (for glutenfree crackers)
1¼ tsp fine sea salt
2 tsp ground cumin

Method

Peel carrots and chop them into equal size pieces. Coat in a small amount of olive oil and roast in 200° C / 400° F oven until tender and caramelised. You can also steam or boil them until tender.

Rinse your quinoa well and put into a small pot. Cover with water, place a lid on the pot and bring to boil. Once the water boils simmer for about 12 minutes – or until tender. Drain and set aside.

Set an oven to 180° C / 350° F and line a baking tray with a piece of parchment paper or use a Silpat if you own one.

In a medium bowl, mix flour, salt, cumin and drained and cooled quinoa. Add about 6 tbsp of cold water (if using chickpea flour you may need a touch more as it appears more absorbent) and mix well. If you are using wheat flour make sure you do not overmix or else crackers will be tough.

Brush baking paper with a bit of oil and then spread the cracker mixture very thinly over the paper in several thin strips / blotches. Press it down with the spoon to make sure the layer is super thin with an occasional hole peeking out here and there – this will make your crackers light and crispy. Just make sure the cracker mixture is spread in the same manner everywhere or else it won’t cook evenly.

Bake for 15 mins on one side and then flip over to the other side and bake for another 10-15 minutes, until crispy and golden. Remove from the oven and cool down.

Put peeled chickpeas (this will make your hummus smoother) into an upright blender together with tahini, 4 tbsp of lemon juice, garlic and salt. Switch the appliance on and start trickling in cold aquafaba. You need to add enough to enable your blender to churn the mixture without any issues (hummus thickens as it rests so do not panic if it seems like a lot of liquid). In order to help the motor work the thick mixture, make small circles with the tip of your spatula/or a knife (in the direction of turning blades) on the surface of the revolving mixture (do not dip the spatula deeper than literally a few millimetres or else you will damage the blades). This will help to burst an air pocket under the surface and helps the motor to churn. You can also use a food processor but in my experience the hummus will be less smooth.

Finally add chilli to your taste (I used ½ tsp for a bit of a kick) and more lemon juice (I used 6 tbsp in total) if you like.

Serve alongside quinoa crackers. Store leftover hummus in an airtight container in the fridge, it keeps for about 3-4 days.

Notes

*Aquafaba (AF) or bean brine is leftover cooking water from cooking most legumes. I use chickpea water and have not tried using any other type yet. You can get it from a can of low sodium chickpeas or make your own. In this recipe, I used tinned AF, but when making sweet recipes I always make my own to avoid added salt. When making your aquafaba, soak dry chickpeas in lots of water overnight, rinse and put in a large pot with lots of water. Bring to the boil and then simmer for about 1 hour (until beans are soft). Remove cooked chickpeas with a slotted spoon and what’s left in your pot is aquafaba. If it is too runny (ideally it should resemble egg whites), you can concentrate it a bit by simmering it on a low heat (without a lid) until it reaches the desired consistency. Cool it down and refrigerate for a few hours before using. It is particularly important in this recipe, as the key to light and crispy tempura is very cold batter.

Lemon, Rosemary, Thyme Focaccia

Italian-inspired flatbread with delicious herbs, lemon zest and sea salt. Perfect for a dinner bread, sandwiches, with soups, salads ..........
Author: Chris Scheuer
Recipe type: Bread
Cuisine: Italian
 
Ingredients
 
For the dough: 2 ½ teaspoons active dry yeast* 2 cups whole milk 1 tablespoons brown sugar 2 tablespoons olive oil 5 cups all purpose flour 1 ½ teaspoons salt 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme lemon zest, from 1 small lemon For the herb drizzle: 3 tablespoons olive oil 1 teaspoon finely chopped fresh rosemary 2 teaspoons finely chopped fresh thyme ¼ teaspoon red pepper flakes lemon zest, from 1 small lemon sea salt
Instructions
Combine milk and brown sugar. Warm in microwave for 1½ minutes or until about 110-115˚F. ( ca. 50 Grad C) When you stick a finger into the mixture, it should feel hot, but not so hot that it's uncomfortable. If it's not warm enough, place back in microwave and cook at 15 second intervals till temperature is correct. If you're new to yeast, I recommend using a thermometer. They're very inexpensive. Once the liquid is the right temperature add yeast and stir. Let stand until bubbly*, about 5 minutes. Add 2 Tbs. of the olive oil.
Using the dough hook on a stand mixer, mix the flour, salt, rosemary, thyme and lemon zest. Add the yeast mixture and mix until a soft dough forms, about 2 minutes. Continue to mix with dough hook for 5 minutes.
 
Move the dough to one side of the mixer bowl, drizzle a bit of olive oil into empty side of bowl and then turn the dough until lightly greased. Cover the bowl with a kitchen towel and let the dough rise in a warm, draft-free place until doubled in bulk (size), about 1 hour.
Combine all of the ingredients for the herb drizzle in a small microwave-safe container. Cook on high for 30 seconds to release the herb oil and flavor. Set aside to cool.
 
Use two 9-inch or 3 8-inch pans for baking. Add about 1 teaspoon of olive oil to each pan. Punch down the dough, divide in 2 or 3 fairly equal pieces (depending if you are using 2 9-inch or 3 8-inch pans. Plop a piece of dough into each pan and turn over a few times to coat all sides with oil. With your fingers pat and poke each piece of dough to spread it out to cover the bottom of the pan completely. If dough is resistant, let it sit for a few minutes then continue patting it out. Cover loosely with a kitchen towel and let rise again in a warm place until doubled in bulk. The time it takes the dough to rise will vary, depending on how warm your kitchen is. It can take anywhere from 20 minutes to 1 hour.
 
Preheat an oven to 425°F. (ca. 220 Grad C)
 
Using your fingertips, press down firmly into the dough to make dimples about ½ inch (ca.1,2 cm) apart and 1 inch (c. 2,5 cm) deep. Drizzle the herb oil evenly over the 3 pans of dough. Gently rub with your fingers to evenly distribute the oil. Sprinkle with flaky sea salt and let sit for another 15 minutes.
Bake until golden brown, 15 to 25 minutes. Let cool in pans for 10 minutes, then transfer to a wire rack. Slide the focaccia onto wire rack. Serve warm or at room temperature. Garnish with fresh thyme and rosemary leaves, if desired.
 
May also be frozen. Let them cool completely, then transfer to zippered bags and freeze. To serve after freezing, thaw, wrap in foil and warm in a 350˚F ( ca. 180 Grad C) oven for about 5 minutes.

Coconut Curried Sweet Potato & Chickpea Stew

http://www.oneingredientchef.com/sweet-potato-stew/


Makes about 5 servings

Ingredients:

• 1 small yellow onion
• 1 tablespoon vegetable oil
• 3 cloves garlic
• 1/2 teaspoon dried spices: cinnamon, turmeric (Kurkuma), cumin, coriander, ground cloves
• Salt, to taste
• 1 teaspoon fresh grated ginger

• 1 red chili
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas
• 1 large sweet potato
• 1 can (15 oz) light coconut milk
• 1/2 cup chopped parsley
• Jasmine rice, for serving

Step One

In a large, deep skillet, heat the vegetable oil and a small yellow onion (loosely diced). Allow this to soften for 3-4 minutes while mincing the garlic & chili and gathering the spices (which are essential for a good curry).

Step Two

Next, add the garlic, chili, and ginger to the onions with about 1/2 a teaspoon of each spice. As with all good curries, you develop so much more flavor by directly spicing the onions at the beginning as opposed to adding them to the completed dish later on. Stir and allow the spices to mingle with the onions for several minutes.

Step Three

Now, add almost all the other ingredients to the pan – throw in the (drained and rinsed) chickpeas, the can of tomatoes, the light coconut milk*, and about 1 large sweet potato that has been peeled and diced into ~1 inch chunks.
Tip: Your grocery store is likely selling light and full-fat coconut milk at the same price, but the light coconut milk is simply full-fat diluted with water. Save some money and buy one can of full-fat, dilute it with equal parts water, and voila – you have 2 cans of light coconut milk for the price of one.

Step Four

Turn the heat down to a simmer, cover, and go take a break. This curry will need at least 30 minutes (50 is ideal) to fully break down and absorb all these beautiful spices. Stir occasionally and give the dish at taste after 20 minutes; I often add a lot more spices at this point; especially cinnamon, turmeric, and salt. If you want the dish extra spicy, a dash of cayenne pepper wouldn’t be a bad idea.

Step Five

At the last minute before serving, add a handful or two of fresh chopped parsley to complete this dish. Serve atop fluffy jasmine rice for an unforgettably creamy and comforting meal. Again, this keeps amazingly well in the refrigerator for 2-3 days. Yay for leftovers!

Lemon Garlic Shrimp over Cauliflower Mash

Quelle: http://shecookshecleans.net

Ingredients for 2-3 servings:

Shrimp Marinade:

• Zest from 1 lemon
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1 pound raw shrimp, shelled and de-veined

Cauliflower Mash:

• 1 head of cauliflower, cut into large-ish florets
• 6-8 cloves garlic, peeled
• extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• butter (grass-fed)
• 1/2 cup Parmesan cheese, freshly grated
• (optional) half and half or cream / or broth, if needed to correct consistency

Lemon Garlic Shrimp:

• Marinated shrimp (from above)
• 6 cloves garlic, minced
• 2 slices bacon
• 2 tablespoons butter (grass-fed)
• 1/2 cup white wine, or bottled clam juice
• 1/2 sweet onion, thinly sliced
• 1 teaspoon crushed red pepper flakes, or to taste
• pinch or two of dried oregano
• juice of one lemon
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons fresh oregano, chopped

First, mix up the marinade ingredients for the shrimp.  Put the shrimp and the marinade in a resealable bag, mix it up well so all the shrimp have some marinade on them, and refrigerate for 1-4 hours.

Preheat an oven to 400F.  Place the cauliflower and garlic in a shallow roasting pan.  Toss with enough olive oil to coat the pan and the vegetables.  Season lightly with salt and pepper.  Cover loosely with foil, and roast for 15 minutes.  Remove foil, and shake to mix up the vegetables for more even browning.  Roast uncovered for 15-20 minutes, or until cauliflower and garlic are soft and lightly browned.  Remove from oven.

Using a food processor, puree the cauliflower with a couple tablespoons of butter (or more).  Add the Parmesan cheese and mix well.  You want to end up with the cauliflower having the consistency of mashed potatoes or grits (fairly thick, not runny).  If needed, add a drizzle of cream or broth if the cauliflower is too dense.  Adjust seasoning with salt and pepper.  Place in a heat-proof bowl and keep warm.

In a large saute pan or Dutch oven, cook the bacon until crisp.  Set aside on paper towels until cool, then chop into small pieces.  Set aside.

Add two tablespoons of butter to the bacon drippings in the pan, and heat until melted over medium high heat.  Add the onion and cook until softened.  Add the minced garlic, red pepper flakes, and oregano, and saute for about a minute, stirring frequently.  Stir in wine.  Cook until liquid is reduced by half (will only take a few minutes), then add the shrimp.  Cook, stirring frequently to turn the shrimp, until shrimp are pink and opaque on both sides.  This should only take 3 or 4 minutes; do not overcook the shrimp or they will be rubbery!  Stir in the lemon juice and remove from heat.  Season to taste with salt and pepper.

Serve the shrimp and sauce over the mashed cauliflower.  Garnish with chopped bacon and fresh oregano.

Tuna Cakes with Jalapenos and Cilantro

Prep time
15 mins

Cook time
25 mins

Total time
40 mins


Author: Holly Sander
Recipe type: Inspired by Martha Stewart
Serves: 10 Servings

Ingredients

5 cans (5 ounces each) solid white tuna in water 

2 large eggs, lightly beaten 

1 bunch of fresh cilantro, coarsely chopped, plus a few sprigs saved for garnish 

One-third cup, plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten free option)4 tablespoons Canola mayonnaise (greek yogurt can be used instead) 

1 -1½ whole lemons juiced 

3 jalapeno chile peppers (ribs and seeds removed unless you like it a little spicy), finely chopped 

1 large onion finely chopped 

3-4 tablespoons extra light, olive oil 

1 teaspoon salt 

½ teaspoon pepper

Instructions 

 In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.

Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.

While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.

In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. 

You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Recipe makes 14-16 patties.

 
Notes
Scoop the tuna mixture with a one third measuring cup, pat it a little to make sure it's formed tightly, then place it in the sauté pan.

Use a grease screen to cut down on the oil splatter while cooking the cakes.
Don’t overcrowd the pan when cooking the cakes. They will take longer and flipping them over will be more difficult. I use a 10inch Calphalon pan and cook 4 patties at a time. 

There is not much filler in these cakes, which makes them a little loose. Be sure to gently flip them over when cooking.

Easy Chimichurri Garnelen

Quelle: http://damndelicious.net/2015/03/23/easy-chimichurri-shrimp/



Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Yield 4 servings


The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!
 

Ingredients

1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 cup parsley leaves, stems removed
1 cup cilantro leaves, stems removed
1 shallot, chopped
1 jalapeno, chopped, optional
3 cloves garlic, peeled
2 tablespoons fresh oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup red wine vinegar
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
1/2 cup olive oil
 

Instructions

To make the chimichurri sauce, combine parsley, cilantro, shallot, jalapeno, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
Serve immediately with chimichurri sauce.

Chickpea Curry - Kichererbsen Curry

Author: Katie Jasiewicz of Katie’s Cucina Adapted from Everyday Food, January 2012

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves: 4

 

Ingredients

1 cup basmati rice, cooked
2 tsp olive oil + 1 tbsp
1 onion, diced
3 garlic cloves, minced
1 tbsp ginger, grated
4 tsp curry powder
2 cans Chickpeas, rinsed and drained
2 cups cauliflower, roasted
1 pint cherry tomatoes, roasted
4 cup spinach
1 tbsp cilantro, chopped
salt and pepper to taste

Instructions

Preheat oven to 400 degrees. Toss cauliflower and tomatoes in one tablespoon of olive oil, salt and pepper. On a baking sheet roast cauliflower and cherry tomatoes until golden brown for about 20 minutes.
Meanwhile, in a medium pot, heat oil over medium heat and add onion; stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder; stirring until fragrant about 1 minute. Add chickpeas, roasted tomatoes, and 2 cups water; bring to a boil over high. REduce heat to medium, cover, and gently simmer for 8 minutes.
Add cauliflower and cook until cauliflower is warmed through and chickpeas are tender about 8 minutes. Stir in spinach and cilantro and season with salt and pepper. Serve immediately on a bed of basmati rice and sprinkle with additional cilantro if desired.

Slow Cooker Macaroni and Cheese - Macaroni und Käse

By Kathleen February 10, 2015

Ingredients

• Pasta, Elbows or Other Tube Shape Pasta - 8 Ouncesnu
• Whole Milk - 1 1/2 Cup
• Evaporated Milk - 12 Ounce Can
• Butter, Melted and Cooled - 1/4 Cup (1/2 Stick)
• Large Eggs, Slightly Beaten - 3
• Salt - 1 Teaspoon
• Pepper - 1/2 Teaspoon
• Dry Mustard - 1/4 Teaspoon
• Nutmeg - 1/4 Teaspoon
• Shredded Cheese, Mixture of Sharp, Fontina and Mozzarella - 12 Ounces
• Bread Crumb Topping:
• Butter - 2 Tablespoons
• Bread Crumbs - 2 Cups
• Salt - 1/4 Teaspoon
• Pepper - 1/8 Teaspoon
• Garlic Powder - 1/8 Teaspoon
• Fresh Thyme - 1 Teaspoon

Instructions

1.  Bring a large pot of water to a boil. Add salt to taste (1-2 Tablespoons).  Add pasta to boiling water and cook for 5 minutes. Drain immediately.
2. Spray the inside of a crock pot with nonstick cooking spray.  Add whole milk, evaporated milk, butter, eggs, salt, pepper, dried mustard and nutmeg.  Whisk ingredients until smooth and well combined.  Add cooked pasta and stir to coat.  Add cheese and stir to evenly distribute throughout mixture.
3. Cook on High for 30 minutes then reduce to Low and cook for 2 hours or until pasta is tender.
4. Meanwhile make the bread crumb topping; melt butter in a large skillet.  Add bread crumbs, salt, pepper and garlic powder.  Cook on medium to medium-high heat stirring frequently until crumbs are nicely toasted and crispy. Cool a few minutes and stir in thyme leaves.
5. Sprinkle the top of cooked mac and cheese with bread crumb topping and serve!

summer vegetable tian - Sommergemüse-Auflauf

Serves: 6

Ingredients

1 Tbsp olive oil 

1 medium yellow onion 

1 tsp minced garlic
1 medium zucchini 

1 medium yellow squash

1 medium potato

1 medium tomato 

1 tsp dried thyme

to taste salt & pepper 

1 cup shredded Italian cheese

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

 http://www.budgetbytes.com/2011/08/summer-vegetable-tian/

Asian Broccoli Salad with Peanut Sauce

Quelle: http://www.gimmesomeoven.com

Ingredients:

Broccoli Salad Ingredients:

• 1 large head broccoli, cut into small florets
• 1 cup shelled cooked edamame
• 1/2 cup thinly-sliced green onions
• 1/2 cup peanuts
• 1 batch peanut sauce (recipe below)
• sesame seeds, for garnish

Peanut Sauce Ingredients:

• 1/4 cup natural peanut butter
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
• 1 tablespoon honey or agave nectar
• 1/8 teaspoon sesame oil
• 1-2 tablespoons hot water, as needed to thin the sauce

Directions:

To Make The Broccoli Salad:

Heat a large pot of water until it is boiling.  Add in the broccoli florets and boil for 30 seconds.  Use a strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process.  Drain.  Then add the remaining ingredients and toss until combined.  Serve immediately, garnished with sesame seeds if desired.

To Make The Peanut Sauce:

Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.

Salmon Burgers with Peach Salsa

5PointsPlus Value

Serves: 4

Canned salmon is much less expensive than fresh salmon and involves much less prep work, too.

Ingredients   2 large peach(es), diced      1 small jalapeño pepper(s), cored, seeded and finely chopped (do not touch seeds with your bare hands)    1 tsp fresh lemon juice    1 1/2 tsp sugar    1/8 tsp table salt    2 Tbsp cilantro, fresh, chopped Burgers      14 3/4 oz canned salmon, red, drained, broken into small chunks      1 medium uncooked scallion(s), finely chopped    2 1/2 tsp lemon zest      1 large egg(s), beaten    1/4 tsp black pepper    3 1/2 Tbsp dried plain breadcrumbs, whole-wheat variety    Instructions To prepare salsa, combine peaches, jalapeno and lemon juice in a medium bowl; add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside. Preheat grill. To prepare burgers, place salmon in a medium bowl and mash salmon bones with the back of a fork. Add scallion, lemon zest, egg, pepper and bread crumbs; mix well. Shape salmon mixture into four 1-inch-thick patties. Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill until golden brown on both sides, about 3 minutes more. Serve salmon burgers with peach salsa on the side. Yields 1 burger and about 1/2 cup of salsa per serving. Notes The burgers can be broiled instead of grilled: Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.

Jamie Oliver's Camembert Parcels

With autumn salad and cranberry dip

SERVES 4 | 651 CALORIES

Camembert parcels

200g Camembert cheese

100g shelled walnuts

1 bunch of fresh chives

1 lemon

4 large sheets of filo pastry

(from a 270g pack)

1 tsp olive oil

Cranberry sauce

75g dried cranberries

1 pinch of ground cloves

½ tsp ground ginger

125ml port

Salad

1 pomegranate

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1 red chicory

1 green chicory

1 eating apple

100g watercress

Tear the Camembert into the processor with the walnuts and half the chives

• Finely grate in the lemon zest and blitz until combined • On a clean surface, fold each sheet of pastry in half widthways • Add ¼ of the mixture across the bottom of one folded sheet in a sausage shape, push your thumb into the centre to make a space for the filling to expand as it cooks, and roll it up really loosely, like a long cigar • Repeat until you have 4 parcels • Rub each with olive oil and put into the frying pan, turning until golden and crispy

Put the cranberry sauce ingredients into the small pan with a splash of water and leave to bubble away • Halve the pomegranate and squeeze the juice from one half through your fingers on to a large platter • Add the balsamic, extra virgin olive oil, and a pinch of salt and pepper, then finely slice and scatter over the remaining chives • Finely slice the chicory bases and click the upper leaves apart • Coarsely grate or matchstick the apple, then add to the platter with the chicory and watercress

Blitz the cranberry mixture in the liquidizer until smooth (you may need to add a splash of water) • Pour on to a small platter or into a bowl and serve with the parcels for dipping • Toss the salad at the table, then hold the remaining pomegranate half cut side down over the salad and bash the back of it with a spoon so the seeds tumble on top.

Extracted from 15 Minute Minute Meals by Jamie Oliver, published by Penguin. Image © David Loftus, 2012. Recipe © Jamie Oliver, 2012. For more information, visit Jamie Oliver's website.

Caramelized Onion & Spinach Olive Oil Quick Bread - Schnelles Brot mit Spinat und karamellisierten Zwiebeln

From the kitchen of Cookin Canuck. www.cookincanuck.com

Serves: Makes 1 loaf

Ingredients

• 3 tsp olive oil, divided
• 1 large yellow onion, cut in half through the root, and thinly sliced
• ½ tsp kosher salt
• 2 cups (packed) fresh spinach leaves
• 2 garlic cloves, minced
• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 2 eggs, lightly beaten
• ¾ cup 2% milk
• ⅔ cup extra-virgin olive oil
• 1 oz. crumbled myzithra (or feta) cheese
• Butter and flour for pan

Instructions

1. Preheat the oven to 350 degrees F.
2. Heat 2 teaspoons olive oil in a large skillet set over medium heat. Add the onion to the pan. Season with ½ teaspoon salt. Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.
3. Add 1 teaspoon olive oil to the onions, then stir in garlic and spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.
4. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs, lightly beaten, milk, and extra-virgin olive oil. Whisk well until combined.
5. Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and myzithra cheese, and stir until just combined.
6. Butter a loaf pan. Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess. Scoop the batter into the pan and smooth the top.
7. Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.

Übersetzung:

Von der Küche von Cookin Canuck. www.cookincanuck.comMahlzeiten: Für 1 LaibZutaten

    3 TL Olivenöl, geteilt
    1 große gelbe Zwiebel, in der Hälfte durch die Wurzel abgeschnitten und in dünne Scheiben geschnitten
    ½ TL Salz
    2 Tassen (gepackt) Frische Spinatblätter
    2 Knoblauchzehen, fein gehackt
    2½ Tassen Mehl
    2 TL Backpulver
    ½ TL Salz
    2 Eier, leicht geschlagen
    ¾ Tasse Milch 2%
    ⅔ Tasse extra-natives Olivenöl
    50 g  Feta-Käse)
    Butter und Mehl für die die Form

Anleitung

    Heizen Sie den Backofen auf 350 Grad F. (180 Grad C.)

    Erhitzen Sie 2 Teelöffel Olivenöl in einer großen Pfanne bei mittlerer Hitze eingestellt. Fügen Sie die Zwiebel in die Pfanne. Saison mit ½ Teelöffel Salz. 10 Minuten kochen, die Hitze reduzieren, um mittel-niedrig, und kochen, bis die Zwiebeln goldbraun sind, ca. 10 weitere Minuten.
    Fügen Sie 1 Teelöffel Olivenöl zu den Zwiebeln geben, dann in Knoblauch und Spinat rühren. Rühren, bis der Spinat ist welk und hellgrün, ca. 1 Minute. Vom Herd nehmen.
    In einer mittelgroßen Schüssel wischen Sie zusammen Mehl, Backpulver und Salz. In einer großen Schüssel Eier, leicht geschlagen, Milch und extra-natives Olivenöl. Schneebesen gut, bis kombiniert.
    Gießen Sie die Mehlmischung in die Eier-Mischung und rühren, bis gerade kombiniert. Nicht überrühren oder das Brot wird hart werden. Den Spinat Mischung und Feta Käse und rühren, bis gerade kombiniert.
    Butter eine Kastenform. Löffel 1 EL Mehl in die Pfanne und tippen Sie auf das Mehl auf der Pfanne. Schütteln Sie das überschüssige. Schaufel den Teig in die Pfanne und glätten die Spitze.
    Backen, bis die Spitze ist leicht goldbraun und ein Holzstäbchen in die Mitte eingesetzt wird, kommt trocken, 35 bis 40 Minuten. Kühle in Pfanne für 15 Minuten, dann entfernen Sie das Brot aus der Pfanne nehmen und kühl auf einem Kuchengitter. Slice und servieren.