EGGPLANT, ZUCCHINI AND FETA CHEESE PATTIES

EGGPLANT, ZUCCHINI AND FETA PATTIES



Excuse the pan

I read a recipe that made eggplant patties and I decided to play a bit and came up with this and I  just think they are so good. The basil was the herb that just added such flavor.  The recipe I had seen used Kasseri cheese and substituted Parmesan.   I think it could be made in a loaf pan just as well and baked a bit longer.

1small or ½ large eggplant skin on -diced

1 medium zucchini  skin – on diced

¼ cup chopped fresh basil

¼ cup feta crumbled

¼ cup Parmesan cheese

1/8 cup panko bread crumbs

1 egg

Drizzle olive oil

Place eggplant and zucchini on baking sheet and drizzle with olive oil. Roast until tender and just lightly browned.  Place in bowl with all other ingredients and mix well.  

Form patties and place on the same baking sheet and bake 375 for about 15 minutes until set and lightly browned.

TIP:

·        I baked instead of frying them

·        You could add a coating of egg wash and bread crumbs and fry. But why add the calories?

·        I think the fresh basil is the main punch of taste but you could add oregano instead

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

CHICKEN SALAD SANDWICHES

 

I had a wonderful roasted chicken last evening and we ate only the leg portions and I have left over two lovely big breasts.  It was a “Roaster” chicken not a fryer and therefore quite big and meaty.

Found two nice Kaiser rolls, an avocado and some bacon and made a delicious chicken salad sandwich.

I choose to make a lovely chicken salad sandwich for today’s dinner.   

2 large chicken breasts chopped into bite size pieces

3 stalks of celery chopped finely

½ cup red onion chopped finely

10 grape tomatoes cut into 1/4ths

Good dash of hot pepper sauce

1/3^rd  cup mayonnaise

2 tablespoons parsley chopped

Salt and pepper to taste

Mix salad all together. Add more Mayonnaise if it is too dry for you. 

Chicken chunks are under the vegetables

 

 

Place of a Kaiser roll.

Serve with chips of choice

 

Top: with slices of avocado, and bacon which has been baked crisp.

Tips:

·        I had baked my chicken seasoned with Tarragon and therefore I did not add additional spices. You can add any spice of your liking.

·        Add some buttermilk to cut the use of allot of mayonnaise

·        Add lettuce, more onion, pickle

·        A store bought roasted chicken cut he time in half!

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

 

Broccoli and Mushroom Cheese Casserole

I had put “up”, froze actually, some fresh broccoli this past summer when it was abundant and inexpensive. I was a bit disappointed that it lost some of its integrity and was soft and a bit limp.  Still full of flavor but I thought it best to get into a baked casserole rather than just stemming it as I always do.  I found some mushrooms and cheese and tossed this idea together.

1/2 cup plain cottage cheese

1/2 cup shredded sharp cheddar cheese

¾ cup milk

1 tablespoon flour

1 tablespoon butter

Dash nutmeg

1 egg

Salt to taste

1 teaspoon fresh ground black pepper

2 cups broccoli chopped in large bite size pieces

5 big mushrooms sliced

¼ cup bread crumbs

Make cheese sauce by melting the butter, add the milk and whisk in the flour.  Add nutmeg and warm so the sauce thickens.  (5 or so minutes on medium heat) Remove from heat and cool a bit and whisk in the egg. Replace on the heat and warm so the egg helps thicken the sauce more.

Stem the broccoli and mushrooms until just wilted.  Drain and put in a casserole dish. Add the sauce and sprinkle with bread crumbs and dot with butter.

 

Bake 350 degrees for about 25 minutes, just until the top browns.

 

 

 

 

 

TIPS:

·        Switch the cheese to blue cheese.

·        Many broccoli casserole use mayonnaise or yogurt instead of the cottage cheese.

·        I prefer panko crumbs

·        Red pepper flakes give it some kick!

·        1 tablespoon of butter to dot on the top (optional)

·        I sometime add seasoned stuffing mix instead of the bread crumbs

 

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

 

Lahanodolmathes - Greek Stuffed Cabbage Rolls

Lahanodolmathes – Greek Stuffed Cabbage Rolls

Cabbage leaves stuffed with a meat mixture is made in many cultures.  They are found made with many different spices with Hungarian, Polish, Greek and Italian influences.  The Greek method using dill especially and possibly rice and or pine nuts and topped with a wonderful lemon and egg sauce is one of my favorite ones. I added fennel, pine nuts to my usual Lahanadolmathes and topped it with a fresh tomato sauce. It was really a great combination.

1 – Medium Head Green Cabbage

3/4 pound ground beef

1/2 cup  rice, uncooked

1 medium onion, minced finely

1/2 tsp. fennel seeds

1 egg

3 tablespoons  olive oil

¼ pine nuts

1/2 cup chopped fresh dill

¼ cup chopped fennel fronds

2 tsp. salt

Take the head of cabbage and remove the core. Place in a pot of boiling water and boil for about 10 minutes until the leaves turn bright green and are tender to pull off but not too tender to fall apart.

  

  Mix the rest of the ingredients and form into logs about the length off  and width of your two fingers.

 

 

Place the meat roll in the middle of a leaf and fold in the sides and roll tightly.  Place some plain cabbage leaves at the bottom of a pan and layer the rolls on top.

 

 

 

 

 

 

 

 

             

 

 Cover with water or chicken/vegetable broth and place a plate inverted on top.  Bring the liquid to a boil and then reduce to simmer for about 45 minutes.

I served them on Couscous with Spinach

TIPS:

·        I topped the rolls with a fresh homemade tomato sauce but the standard sauce is an avgolemono sauce (egg and lemon sauce)

·        Replace the ground meat with ground lamb or mixture of lamb, ground meat or pork.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

General Tso's Chicken

 

General Tso’s Chicken

Served with egg rolls and fried rice

The dish is named after General Tso Tsung-tang, who was a Qing Dynasty general. The dish is said to have come to the USA in the early 1970's as part of the Hunan cooking.

***Sauce***

1/2 cup cornstarch

2 teaspoon minced garlic

1 1/2 teaspoon minced ginger root from the tube or fresh

1 tablespoon sugar

1/2 cup soy sauce

1/4 cup white vinegar

1  cup hot chicken broth

***Meat***

2 large chicken breasts cubed

1/4 cup soy sauce

1 teaspoon pepper

1 egg

Few squeezes of Srirachi hot sauce

1 cup cornstarch

Vegetable oil for deep-frying

        Make sauce and set aside. Mix the coating for the chicken and  toss the cubes in well to coat on all sides. Heat the oil to high heat and deep fry the chicken in batches. 

 

 

 

 

 Drain on paper towels.  When all fried toss out the remaining oil and in the same pan place the sauce and warm. Add the chicken and heat to coat all.

 

TIPS:

• Garnish with chopped green scallions and top with sesame seeds.
• Add red dried peppers to taste

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

 

Crab Cakes Two Ways

Crab Cakes

 

A crab cake is associated to the area of Baltimore (near me) ion the Chesapeake Bay where most of our crabs found in the USA come from.   Therefore, I have been lucky to have eaten some of the best ever traditional crab cakes and also some of the worst!

They can be sautéed, baked, or grilled and then served. I preferred baked.

Just make sure the CRAB is not over shadowed by the rest of the ingredients.

1 pound crab meat, picked free of shells

½ small yellow onion diced very small

1/3 cup each finely chopped red and green bell pepper

1 tablespoon chopped capers

1 tablespoon chopped parsley

1/4 cup mayonnaise

1 egg

1 teaspoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 lemon, juiced

1/4 teaspoon garlic powder

1 teaspoon Old Bay Season

1 teaspoon salt

Good numerous grinds of cayenne pepper

!/2 cup of panko crumbs

Mix the mayonnaise, mustard, egg and lemon all together to make the “wet” ingredients. 

Be careful that you don’t break down the crab meat, so be gentle. Stir in the “wet” ingredients. 

 

 

 

 

 

TIPS:

·        I place a bit of diced Jalapeno in mine, but please omit and add a hot spice to a dipping sauce.  Personally, I prefer the cakes without a sauce and its added calories. (They are usually Mayonnaise based – however maybe a yogurt based sauce would be nice? HMM...)

·        Replace the parsley with basil and serve with a basil aioli sauce.

·        Celery is often used ( I do often, but I did not have any on hand)

·        Hot pepper sauce can be used instead of the fresh hot pepper (we do not always have fresh peppers at hand – but hot sauce always!)

·        I hope my next blog will be about a reuse of the left over cakes (we are only two people and this will serve about six)  Super idea of crab cake, poached egg and Hollandaise sauce.. !! Yum.

As promised:

 

Crab Cake with Poached Egg and Hollandaise Sauce

Warm the cakes and top with a poached egg and drizzle with Hollandaise Sauce

 From Joy of Cooking cook book  Easy Hollandaise Sauce

3 egg yolks

2 tablespoons lemon juice

A pinch of cayenne

1/4 teaspoon salt

1/2 cup butter. 

Have all ingredients (except butter) in blender ready

Heat butter - in microwave (be sure to cover)

Cover blender and turn on high. After about 3 seconds remove lid and gradually pour hot butter over egg mixture in a steady stream.   By the time butter is poured in (about 30 seconds) the sauce should be finished. Will be thick and pale yellow colored. (If not, continue about 5 seconds longer.)

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

Mediterranean Baked Chicken and Fennel

Mediterranean Baked Chicken and Fennel

 

First, I need to say thank you to Alexandra for introducing me to FENNEL.  I keep buying it and need to find ways to use it other than just roasting it. So in my research I found a really cool recipe.

I found this recipe on line and played around a bit with it.  It is not my true invention, as the idea was certainly planted in my head.  I choose chicken breasts, which are a little lighter in fat, as the original recipe used chicken thighs with skin on.  I will comment that the thighs would offer more flavor for sure.  Your choice lower fat or more flavor – pretty much the case always!

2 large chicken breasts cut in thirds

2 tablespoons extra-virgin olive oil

1  bulb fennel diced (reserve the fronds)

1 small red onion diced

1 teaspoons minced garlic

3/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes or to taste

1/2 cup oil packed sun-dried tomatoes roughly chopped

1/3 cup kalamata olives, pits removed, crushed

Salt and pepper to taste

2 additional teaspoons olive oil

Use a pan that can then be placed in the oven. 

Salt, pepper and sprinkle with oregano and red pepper flakes the chicken.  Heat the olive oil and sauté  the chicken just to brown.

 

Cut your fennel just above the bulb and leave the fronds for use in a soup broth or on a salad.

 

 

Remove the chicken from the pan and add the fennel, garlic, and onion.  Over medium heat cook all for about 4 minutes (just to wilt).

Remove the pan from the heat and add the olives and tomatoes.  Toss well and add the chicken on top.  Drizzle with additional two teaspoons of olive oil.  Bake in a preheated oven of 350 degrees for about 20-25 minutes.

TIPS:

·        Save the fronds of the Fennel to place in making homemade stock, on top of salads or in salad dressings.

·        Add some grape tomatoes if you like before baking or Artichoke hearts.

·        Serve with couscous or rice. A nice fresh Arugula or spinach salad would be nice as well

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Zesty Lentil Soup

Zesty Lentil Soup

Spring is “almost” in season.  However, the past days have been unusually cold for April 4^th and our home heater broke last evening and we await a new part. So I thought; why not go for another batch of warm soup!  I had a package of lentils and so began my morning of chopping and dumping.  Looks like a lot of work, but it really is easy.

Lentil colors range from yellow to red-orange to green, brown and black and have been eaten as far back as 13,000 years ago!

2 tablespoons olive oil

1 cup finely chopped onion

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

2 medium red potatoes minced

2 cloves of garlic minced

2 teaspoons kosher salt

Ground pepper to taste

1 can “zesty” chopped tomatoes ( OZ)

1 pound lentils, picked and rinsed

½ cup small pasta of choice (such as ditalini or elbow)

8 cups vegetable broth

1 tablespoon wine vinegar

1/2 teaspoon cumin

1 teaspoon oregano

In the oil sauté the onion, celery, potatoes, garlic and carrot for about 4 minutes. 

Add the rest of the ingredients and simmer for 45 minutes until lentils are cooked. 

 

 

 

 

 

 

 

 

 

 

TIPS:

·        Add mushrooms if you have them

·        Add a bit of thyme or chili powder

·        Do not add pasta and when finished let the soup cool some and puree with a stick blender or in the blender to the consistency you like.

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Almond Roasted Tomatoes

Almond Roasted Tomatoes

My daughter sent me a recipe that sounded so good, called Almond Roasted Heirloom Tomatoes. I had just bought what I thought were to be the first of the spring  ripe and juicy tomatoes which came 4 to a box and buy one get one free.  When I cut into them for a salad I realized I was fooled by their bright red color, as they were very hard and not very juicy.  So I turned Kassandra’s idea around a bit and made a delicious tomato bake which used regular almonds instead of almond meal (which I did not have)

It was a delightful eaten all alone but  it also could be used as a side dish.  The mixing in of almonds was just brilliant!

2 large Tomatoes, diced in chunks

1/4 cup chopped almonds

3 cloves of Garlic minced

1 tablespoon minced parsley or basil

2 tablespoons olive oil

1 teaspoon minced hot pepper (jalapeno)

¼ cup torn pieces of bread (stale is prefect)

Cracked Black Pepper and salt to taste

 

 

 

 

 

 

 

 

Chop and mince all and toss into a glass bowl or pan.  Bake at 375 degrees for 30 minutes. Toss a few times so the juices cover all and the top does not burn or brown too much.

TIPS:

·        Try many different herbs

·        Could top with mozzarella cheese

·        Great cooled topping a salad

·       

Eggplant Parmesan

EGGPLANT PARMESAN

1 large eggplant

4 oz of low fat mozzarella cheese

¼ cup parmesan cheese grated

½ jar store bought or homemade spaghetti sauce

1 cup panko crumbs

2 teaspoons oregano

½ teaspoon garlic powder

Salt and pepper

1 egg and ¾ cup egg beaters (whites)

¾ cup flour

¼ cup vegetable oil

Set up your “dredging system” – one bowl of beaten egg and whites; one bowl of flour and one bowl of panko crumbs mixed with all spices.  Cut the eggplant into ¼-inch slices. (The two ends toss out)

 

Heat the vegetable oil to medium high heat.  Start with each slice of eggplant; coat in flour, then dip in the egg, then toss in the crumbs. (Both sides).  Fry for a few minutes each side to just crisp the crumbs in the vegt oil. (lightly brown)

Drain on paper towels.

 

Add a little sauce to the bottom of a glass baking casserole.

 

 

Layer the eggplant on top of the sauce in one layer, and then drizzle sauce on top and then half of the two cheeses. Repeat another layer on top in the same order.

Loosely tent foil on top and bake at 350 for about 45 minutes. (So eggplants are cooked tender soft)

 

 

 

TIPS:

·        I was going to top them with sautéed mushrooms, but I forgot them!

·        Add layer of sautéed green peppers or onions

·        Use a nice basil sauce instead of a plain marinara

·        Use fresh mozzarella if you are not counting the fat (always taste better)