Tag Archives: Recipe

Tomato, Bean & Cilantro Salad

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This recipe came to me, by way of a pal of Pauls – I loved the fresh taste, the slight bite of the onion and the sharpness of the cilantro. The peppers can be swapped out for your preferences and to adjust for heat. Much of the amounts is eyeballed and approximate.SAMSUNG CSC

Ingredients

  • 3 cans of white beans, drained and rinsed*.
    • Note – pick your brand well – you want beans that stay firm. Bush’s works great, SW will also work.
  • 3 medium tomatoes
  • 1 medium red onion, minced
  • 2 Serano chili’s (pablano will also work) seeded and minced
  • 1 small batch of washed, chopped cilantro
  • 3 limes juiced
  • 1 tablespoon of Olive Oil
  • Salt to taste

*This dish originally used dried black-eye peas. They can be substituted and keep a great texture.

According to the person who shared it with us, while hand mincing with a sharp knife is the best – a food processor will also work.

Directions

  1. Mince the red onion and cilantro. Place in a large bowl
  2. Chop and seed the tomatoes. Add to the bowl.  (I cut the tomato to be about the same size as the beans.)
  3. Mince the peppers and seed (unless you want a lot of heat – then keep the seeds in) then add to the bowl
  4. Open and rinse the beans in cold water and strain. Add to the bowl.
  5. Stir the ingredients.
  6. Add 3 tablespoons of olive oil, the juice of the limes, then lightly salt and pepper  to taste.

This dish needs to sit for at least an hour or even better overnight. Seal in a airtight container.

Before serving, stir, then taste for salt & pepper , then garnish with lime and serve.

Bacon Wrapped Sweet Potato Bites

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Bacon Wrapped Sweet Potato BitesSAMSUNG CSC

These were the “New Recipe” and how could it go wrong – bacon, butter, sweet potatoes, brown sugar, salt … oh and did I mention bacon? I found this recipe in Taste of Home magazine and the only adaption I did was the use of a
maple enhanced salt by the devilishly creative folks at Sinful Salts. They offer some “worth sinning over” salts direct online or currently offered for sale at the Castro’s Under One Roof  Store.

Ingredients

  • ¼  cup butter
  • 1/2 teaspoon salt (I used the  maple flavored salt)
  • 1/2 teaspoon cayenne pepper (or red repper flakes if you like the sweet, hot and salty)
  • 1/4 teaspoon ground cinnamon
  • 2 large sweet potatoes (about 1-3/4 pounds), peeled and cut into 1-inch cubes
  • 1/2 cup packed brown sugar (dark or light-  I found I prefer dark)
  • 1 pound of bacon strips, halved
  • Maple syrup, warmed

Note: the seasonings on this can be adjusted to your taste or menu. Red pepper flakes, chopped rosemary, nutmeg, seasoned salts, etc.

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Directions

  1. Preheat oven to 350°.
  2. Clean and peel, then cut potatoes into 1 inch cubes.
  3. In a large bowl or large sized resealable baggie, add in seasoning mixture (Salt, pepper, cinnamon), add butter and mix.
  4. Add potatoes and toss to coat.
  5. Place brown sugar in a shallow bowl, break apart so that it is easy to dip into. Since I used a flavored salt I also added it here as well (using less in the mix part above)
  6. Wrap one piece bacon around each sweet potato cube; secure with a toothpick.SAMSUNG CSC
  7.  Dip each side in brown sugar. (Optional: you can also do a quick dip into a mixture of warmed maple before hitting the sugar dip for extra impact – you might want to put these on a rack to drip before placing on parchment)
  8.  Place on a parchment paper-lined 15x10x1-in. baking pan. FYI – Parchment or silicone baking sheet is crucial – these get sticky and can burn
  9. Bake 40-45 minutes or until bacon is crisp and sweet potato is tender.

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Serve with maple syrup. Yield:about 2-1/2 dozenAdapted from Kelly Williams recipe shared in Taste of Home Magazine  http://www.tasteofhome.com/recipes/bacon-wrapped-sweet-potato-bites

Artichoke & Spinach Bites

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This adaption of an Artichoke  snack takes all the parts of that fav dip and turns it into a solid form. A great starter or stand-in base for a Sunday brunch or midweek “clean out the refrigerator” meal.  Tonights versions had roasted red peppers added into one. The use of the marinade from the artichoke then cooked off really set this apart from other recipes. This version is adapted from one found that was similar to one I have cooked since I was a kid.  

I have adapted this to add the spinach and other flavors items. When adapting this – keep in mind the balan

ce between wet and dry as that will affect the final outcome..

This years version came out tasty – but was a little loose – I would adjust it to either more egg to give it more body or serve it in a

rustic cutting board pre-cut instead of pile it “cookie plate” style.

  • 2 jars (6 ounce size) marinated artichoke hearts
  • 1/2 – 1 box frozen spinach thawed and squeezed (not squeeze again!!! Imean you want super dry)
  • 1-2 pinches of Nutmeg to taste
  • 1 small -medium yellow onion, peeled and finely chopped
  • 1 clove garlic, mincedSAMSUNG CSC
  • 4 eggs, lightly beaten
  • 1/4 cup fine dry bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried oregano, crumbled
  • 1/8 teaspoon hot red pepper sauce
  • 2 cups coarsely shredded sharp cheddar cheese
  • 2 tablespoons minced parsley or cilantro

Note: You can also add pre-cooked chicken, sausage, raw vegetables like squash and zucchini to this dish or use with left over roasted vegetables, marinated peppers. For every cup of “stuff” I add, plan to add 1 additional egg to the batter and additional bread crumbs.

Directions

Artichoke Bites

Preheat oven to 325 degrees F. Grease 8-by-8-by-2-inch baking pan; set aside.

Drain marinade from half the artichokes (one jar) into small skillet; discard marinade from second jar. Coarsely chop artichoke hearts and set aside.

Heat marinade in skillet. Add onion and garlic to skillet, set over moderate heat, and stir-fry until glassy, about 3 to 5 minutes. Cool 5 minutes. Transfer to large bowl.

Add eggs, bread crumbs, salt, pepper, oregano, hot pepper sauce, cheese, chopped artichokes and parsley, (the squeezed spinach if used and other items) and mix well.

Pour into foil pan (or glass brownie pan – the original recipe suggest a cast iron skillet would I think would be perfect as well) prepped with cooking spray and bake uncovered about 30 minutes, until set like custard. Should be slightly browned at the edges.

Cool slightly in the pan, cut into squares, and serve warm or at room temperature.

By adding the full box of spinach and doubling the eggs and bread crumbs you can make a larger version of this. If you put it all into the ½ size deep foil pans – it will raise – making it good for a meal – but not as workable for a party unless you serve it as “spoon bread” type dish. Ultimately it’s a preference thing.

This is a favorite type of recipe – as it isn’t a set one –  explore it.

Note:  I will share the version I grew up with, which is similar to this one and uses sausage and  zucchini  and like this one, is meant to be eaten as a “brownie”  or if doubled as a brunch or egg entrée.

Original Recipe Source: Sunset All-Time Favorite Recipes, Adapted FVStrona 2013 

2013 Openhouse Menu

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Sweets!This year’s menu includes – as I post each one I will reset the link here as well.

Pear Cornmeal Cake w  Rosemary Syrup (repost)

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Cornmeal & Pear CakeThis is a great recipe to fiddle with. Try adding more pears or other succulent fruits. The sweetness is adjustable some may find that an extra ¼ in the batter works well. A light difference in texture will result with the use of xl eggs in place of large egg but no taste difference. Note: If you do not have the Buttermilk on hand, use whole milk with a tablespoon of white vinegar. At the end of the this post is the link to the original as well.

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, melted, plus more for the pan
  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups sugar
  • 1/2 cup buttermilk
  • 2 large eggs, whisked ( I actually used 2 xl eggs and think I liked the texture better – but either seem to work)
  • 2 ripe pears, cut into 8 wedges each (I tend to use 3 pears, that I also lightly coat in a bit of gf cake flour first  before folding in)
  • 6 large sprigs rosemary
  • freshly whipped cream, for serving (optional)

Directions

  1. Heat oven to 350° F. Butter a 9-inch springform pan.
  2. Whisk together the flour, cornmeal, baking powder, baking soda, salt, and 1 cup of the sugar in a large bowl. Whisk together the buttermilk, eggs, and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the pears.
  3. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan for 15 minutes; transfer to a wire rack.
  4. Meanwhile, heat the rosemary, the remaining ¼ cup of sugar, and ¼ cup water in a small pot over medium heat. Cook, stirring, until the sugar is melted. Remove from heat, cover, and let sit, stirring occasionally, for 30 minutes and up to 4 hours. Discard the rosemary sprigs.
  5. While the cake is still warm, brush the top and side with the rosemary syrup.
  6. Serve warm or at room temperature with whipped cream, if desired.

By Charlyne Mattox , November, 2013 Courtesy of  Real Simple Magazine http://www.realsimple.com/food-recipes/browse-all-recipes/pear-cornmeal-cake-00100000110429/index.html