Roasted Radish and Daikon Root Soup

        Makes about 8 servings

        Menu Category – Entrée, Appetizer, Side Dish, Anytime
 

Daikon root aids in digestive health and cleans the blood of toxins. Radishes have a high content of Vitamin C. I love this soup – try a cup in the morning instead of coffee!

Ingredients:

3 -4 doz radishes, washed and trimmed (you can use any type of radish)

½ # daikon root, cut into bite size pieces

1 large onion, chopped finely

¼ cup fresh chives, minced

1tbs fresh thyme, minced

1 tbs crushed red pepper flakes

4 cups vegetable broth

1 cup light sour cream (you can adjust this amount to your preference)

Olive oil

Sea Salt

Radish greens for garnish

Method:

1.      Preheat oven to 350º.

2.      Spray baking dish with cooking spray or evenly coat with olive oil.

3.      Put radishes, onion and daikon root in a mixing bowl and mix in olive oil, fresh chives, thyme and red pepper flakes.

4.      Sprinkle with sea salt and roast in preheated oven until tender and lightly browned on the edges. Remove from oven and set aside to cool.

5.      Once cooled, puree the radish/diakon mixture in the blender and add sour cream (you can add more vegetable broth and sour cream to create your desired consistency).

6.      Garnish with radish greens or add a dollop of sour cream sprinkled with fresh thyme.

The Best Ingredient is LOVE

 

As I am meandering my way around this new blog site and still learning about all the bells and whistles that I can incorporate, I thought I would post a short note of gratitude and how thankful I am to be able to share food experiences with all of the friends and family that I have in my life. Every year I look forward to participating in our traditional gatherings, celebrating life and remembering those who have touched our lives but are no longer with us here on earth. Whether it be through a family recipe, a funny story told around the table or simply sharing familiar photos - life is certainly celebrated...as it should be!

MeMe Doran's Christmas Caramels

 Ingredients:

2 cups sugar

2 cups (1 bottle white corn syrup)

1/4 cup butter (one stick)

1 can evaporated milk

1/2 cup nuts (your choice), chopped

1 tsp vanilla


Method:

1. Mix the sugar and corn syrup and boil to 245 degrees.

2. Add 1/4 cup butter and 1 can evaporated milk - pour slowly and do not let boiling stop.

3. Boil to 242 degrees (249 degrees for soft), stirring constantly.

4. When caramel mixture reaches temperature, take from heat and add 1/2 cup nuts and 1 tsp vanilla.

5. Pour quickly into buttered pan and cool.

6. Cut and wrap in waxed paper.

Baked Apple Pumpkin Seed Crunch

This is perfect as a topper for vanilla ice cream!

Ingredients:

4 large apples, diced with skin on (a nice Autumn Gold apple works well with this recipe)



1 cup dry, unsalted pumpkin seeds



½ stick of butter



½ to ¾ cup brown sugar



Method:



1. Preheat oven to 350 ̊.



2. Combine apples, pumpkin seeds and sugar together.



3. Put in large greased casserole dish.



4. Cut butter into thin slices and place on top the apple mixture.



5. Bake until brown and crunchy (you should check and stir the mixture every 10 minutes or so to make sure the sugar is distributed evenly throughout).

 

 

                                                                                                                                                 

Broccoli Souffle'

This is a cheater recipe as it is thrown together and we are using canned soup....but you have to have at least one or two sides or casseroles that call for canned soup on your menu during the holidays!


Ingredients:


4 cups cooked broccoli (you can use fresh or frozen).



¼ cup mayonnaise



½ can of cream soup (you can use cream of celery or mushroom)



2 cups shredded sharp cheddar cheese



½ cup fresh parmesan cheese



¼ cup onions, diced



2 eggs

salt and pepper to taste



Method:

1. Preheat oven to 350 degrees.



2. Spray deep casserole dish with cooking spray.



3. Combine all ingredients while chopping any large pieces of broccoli to ensure a smooth consistency.



4. Put in casserole dish and bake for one hour or until top is crunchy and browned slightly around the edges (this is the best part).

Christmas Chili

Ingredients:

2 - 15 oz cans of butter beans

2 – 15 oz cans of red kidney beans

2 – 15 oz cans of black beans

1  package kielbasa sausage

1 lb ground beef

2 large cans of whole skinless tomatoes

½ cup onions, finely chopped

3-4 cloves of garlic (or more if you like)

 1 large bottle Hot Spicy V-8 juice

Sriracha sauce and red hot chili flakes

1 package taco seasoning (optional)

Method:

 1. Brown the ground meat. Add taco seasoning (optional). Add the onions, garlic and sliced Kielbasa to the pan and sautee until sausage is crispy on the edges.

2. Add the ground beef and sausage mixture along with the beans and tomatoes into a large crock pot (juice from all). Crushing the whole tomatoes with your hand as you add them.

3. Add spicy V-8 juice to make up the rest of the liquid filling the crock pot to the top line. Add the sriracha as desired – 2 squeezes. 

4. Cook on medium heat all day adding V-8 as needed.

Polenta with Port-Poached Quince and Blue Cheese

Quince is in season! Used traditionally to make tarts, preserves and sweet treats, quince can also be found in many Middle Eastern stews and in many tapas recipes coming from Spain and Uruguay.
 
The tannic skin makes this fruit inedible when raw, however when cooked it turns into sweet and fragrant goodness. It also has a grainy texture much like a pear when cooked adding texture to your recipe applications.
 

Some say that quinces were the forbidden fruit of the Garden of Eden. It is also noted that Ancient Romans gave quinces to their lovers as a sighn of commitment. In ancient Greece it was customary to toss quinces into bridal chariots and thought to be a gift from Aphrodite, the goddess of love.

Their flavor profile is comparable to vanilla, ginger, lemon, nutmeg, cloves and cinnamon.

Polenta with Port-Poached Quince and Blue Cheese
Origin: Cooking Light
Makes 14 individual appetizers

Ingredients:
1 cup apple juice
1 cup tawny port
1/4 cup sugar
1 rosemary sprig
1 cup chopped cored peeled quince (about 1 medium quince)
Cooking spray
1 (16 ounce) tube of polenta, cut into 14 (1/2 inch) slices
1/2 teaspoon coarsely ground black pepper
1/3 cup (about 1 1/2 ounces) crumbled blue cheese

Method:
1.  Bring first 4 ingredients to a boil in a medium saucepan over medium-high heat. Add quince; reduce heat to medium-low (mixture will just barely simmer), and cook 45 minutes or until quince is tender. Remove from heat, and cool to room temperature. Strain quince mixture through a sieve into a bowl, reserving quince and liquid; discard rosemary. Return liquid to pan; bring to a boil over medium-high heat. Cook 10 minutes or until reduced to about 1/4 cup; keep warm.

2. Preheat broiler.

3.  Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Arrange polenta slices in pan in a single layer; sprinkle with pepper. Cook for 8 minutes or until lightly browned; turn and cook an additional 8 minutes or until lightly browned. Place polenta rounds on a baking sheet. Top each round with 1 tablespoon quince and 1 teaspoon cheese. Broil 2 minutes or until cheese melts. Place rounds on a platter, drizzle evenly with the reduced poaching liquid.

Pumpkin Grahamwich Treats

Origin: Snackpicks.com

Ingredients:

8 ounces softened cream cheese

1 cup light brown sugar

2 cups pumpkin puree

1 teaspoon vanilla extract

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon nutmeg

Method:

1.       Mix cream cheese until smooth and add the brown sugar and pumpkin puree. Blend with mixer or blender until smooth.

2.       Add vanilla extract, cinnamon, ginger and nutmeg. Stir with a rubber spatula until smooth.

3.       Place the pumpkin mixture in a bowl and chill it in the refrigerator for 1 hour.

4.       Spread pumpkin mixture in between graham crackers or your favorite cookie.  

Kielbasa Sausage and Pumpkin Layered Casserole

Kielbasa Sausage and Pumpkin Layered Casserole

Makes 1 9 x 13 large pan – serving sizes will vary.

Ingredients:

1 1/2 cups ricotta cheese

1 1/2 cups pumpkin pie filling

2 cups mozzarella cheese

1/4  cup parmesan cheese

2 packages kielbasa sausage

1 package square wonton wrappers

1/4 cup onion, finely chopped

3 cloves minced garlic

Light Cooking Spray

 

Method:

1.       Preheat oven to 375̊.

2.       Cut the kielbasa into small chunks and brown in pan with onion and garlic. Set aside to cool.

3.       Mix ricotta, pumpkin pie filling and 1 cup of the mozzarella cheese together. Reserve the remaining mozzarella cheese for the layers.

4.       Spray the bottom of a 9 x 13 baking dish and place one layer of wonton wrappers in the dish.

5.       Chop the cooled kielbasa mixture in the food processor.

6.       Begin layering with kielbasa mixture, cheese and pumpkin mixture and mozzarella cheese.

7.       Top with another layer of wonton wrappers and lightly spray them with cooking spray.

8.       Repeat with 2 - 3 more layers and wonton wrappers (5 and 6 above).

9.       Use remaining mozzarella and parmesan cheese to top the last layer of wonton wrappers.

10.    Cover with foil and bake in oven on  375̊ for 1 hour or so. Remove foil for the last 10 minutes of baking to brown the cheese on top.

 

For a different twist: You can always roll the mixtures in the wonton wrappers and bake like enchiladas instead of layering like lasagna.

Fiery Roast Beef and Mascarpone Baguette

This taste the best if you marinate the roast beef in the sauce over night.

Ingredients:


10 slices thinly sliced roast beef

1 French baguette

1 container of Mascarpone cheese

1 cup grape jelly

8 oz cream cheese with herbs

3 tbs sriracha sauce

1 tsp dried red pepper flakes

Method:

1. Mix grape jelly, cream cheese, sriracha sauce and red pepper flakes in medium size bowl until creamy.

2. Cover each slice of roast beef with jelly sauce mixture (refrigerate overnight if you have time).

3. Cut baguette and spread thin layer of Mascarpone cheese on top.

4. Slice cold roast beef into strips and top the baguettes.

 

Lasagna Cupcakes

This is a borrowed recipe from www.the-girl-who-ate-everything.com
makes 24 cupcakes

 Ingredients:

1/3 # ground beef

24 wonton wrappers (you can find round shaped varieties in the Asian markets or you can simply cut them round using a drinking glass as the template)

1 3/4 cups Parmesan cheese, grated

1 3/4 cups shredded Mozzarella cheese

 3/4 cup ricotta cheese

1 cup pasta sauce

basil leaves for garnish


Method:

1. Preheat oven to 375.

 2. Spray muffin tin with cooking spray.

3. Brown beef and season with salt and pepper -- drain.

4. Reserve 3/4 cup Parmesan cheese and 3/4 cup Mozzarella cheese for the top of your cupcakes.

5. Layer your cupcakes beginning with a wonton wrapper, parmesan cheese, ricotta cheese and mozzarella in each. Top with meat and pasta sauce.

6. Repeat layers and top with reserved Parmesan and Mozzarella cheeses.

7. Bake for 18-20 minutes or until edges are brown.

Adouille Sausage Mediterranean Tapenade Roll Ups

 makes about 1 dz pieces


Ingredients:


5 Andouille sausages

½ cup Chef OH Mediterranean Olive Tapenade – available at Costco

2 cans refrigerated crescent dinner rolls

Your favorite cheese (goat for gourmet look and feel or sharp cheddar for more of a kid friendly flavor profile)

Method:

1. Preheat oven to directed temperature on crescent dinner roll instructions.

2. Boil sausage and chop in food processor. Combine with tapenade.

3. Unroll crescent dinner rolls (do not separate into triangles) and simply layer with sausage and tapenade mixture and cheese.


4. Roll up and bake per directions on crescent roll container (some vary depending upon which brand you purchase).

                                                                                               

Mixed Marble Potato Amuse Bouche with Dill Sauce

makes about 4 dz pieces

Ingredients:

2 lbs mixed marble potatoes (you can find these in specialty markets and higher end grocery stores -- and if you can’t find them, simply use Yukon Gold potatoes and cut them in quarters)

¼ cup fresh dill, finely chopped

1 tbs of your favorite gourmet sea salt blend

2 tbs olive oil (less if you prefer)

Oven roasting bag

Method:

1. Preheat oven to 375 ̊.

2. Combine all ingredients in roasting bag and bake until slightly tender.


Dill Sauce

 makes about ½ cup

2 scallions, thinly sliced

2 tbs fresh dill, finely chopped

1/4 cup low fat mayonnaise

1/4 cup nonfat plain yogurt

 1 tbs lemon juice

 Fresh ground pepper to taste


Method:

1. Rinse and slice the scallions.



2. Mix together with remaining ingredients.

 

Cheater Meatloaf Pate Crostini

Cheater Meatloaf Pate Crostini

This is perfect when you run out of time and need something in a pinch! One of my favorite "Cheat-Eats"!

Ingredients:

1 small, cooked meatloaf (Vons, Albertsons or your local grocery store usually has these available)
Sriracha sauce
Chili garlic sauce
1/2 cup sour cream or plain yogurt
fresh chives, minced
salt and freshly ground pepper


Method:

1.  Cut up the meatloaf in large pieces and put in the food processor or blender. Add the  sour cream or plain yogurt and pulse until smooth.

2. Add sriracha, chili garlic sauce and salt and pepper to taste (really there is not set amount...if you like it hot add more sauce).

Serve on crostini and garnish with fresh chives.

Celery Stuffed with Feta Mousse

Ingredients:

4 stalks celery, washed and cut in 2 inch piece

10 oz feta cheese

7 oz of Greek yoghurt

1 lemon, juice only

1 tsp paprika

salt and freshly ground pepper

fresh chives, minced

Method:

1. Put feta, yoghurt, paprika and lemon juice into a food processor and blend until smooth. Season to taste with salt and pepper.

2. Put mixture into a piping bag.

3. Pipe the mixture onto the celery and garnish with fresh chives.

4. Cut celery pieces to desired length. Refrigerate and serve cold.

Date and Blue Cheese Ball

Date and Blue Cheese Ball

Origin - Epicurious

 

Ingredients:

 

8 oz low-fat cream cheese (bar style), at room temperature

1 cup crumbled blue cheese, at room temperature

1 tbsp reduced-fat buttermilk

 3 tbsp minced Medjool dates (5 - 6 pitted dates)

1 tbsp minced shallots

 1 tsp grated lemon zest

1/4 tsp kosher or sea salt

 1/4 tsp freshly ground pepper

 2 tbsp minced fresh flat-leaf parsley

 2 1/2 tbsp finely chopped toasted walnuts

 

Method:

 

1. In a stand up mixer, beat together the cream cheese, blue cheese and buttermilk on medium speed until smooth and creamy (2 mins). Add the dates, shallots, lemon zest, salt and pepper and beat until well combined.

 

2. Transfer the cheese mixture to a large sheet of plastic wrap and form it into a ball. Wrap the ball in the wrap and refrigerate until well chilled, at least 2 hours or overnight.

 

3.  In a shallow bowl or plate, mix together the parsley and walnuts. Remove the cheese ball from the refrigerator. With the wrap/film still on, shape into a well-formed ball. Unwrap the cheese mixture and roll it gently in the nut mixture until all sides are well covered.

 

Serve immediately or cover and refrigerate until ready to serve.

 

Pair with crostini, baguettes, rye toasts, veggie sticks or your favorite dipper.

Danablu Tomatoes

Danablu Tomatoes

Ingredients:

4 firm medium tomatoes

1 large apple (I prefer to use Granny Smith) -- chopped, unpeeled

4 - 5 green olives, pimento-stuffed -- chopped

¾ -1 stalk celery -- minced

¼ pound blue cheese (preferably Danablu) -- crumbled

¼ - ½ cup mayonnaise (you can adjust this amount to your preference)

parsley, fresh -- chopped

Method:

1.      Cut ¼" slice off top of tomato to make lid.

2.      Scoop center flesh and seeds into sieve and press through. Retain tomato juice/flesh. Discard seeds.

3.      Invert tomato shells and drain 10 minutes.

4.      Mix apples, olives, celery, and blue cheese. Fill tomatoes. Stir 2 tablespoons sieved tomato into mayonnaise. Top each tomato with a dollop. Replace lids.

5.      Garnish with whole fresh parsley leaves or any type of edible flower that suits your menu.

For a different twist, you can always add chopped bacon to the filling or sprinkle on top!

Drunken Prunes with Blackberry Brandy and Bacon

Drunken Prunes with  Blackberry Brandy and Bacon

This makes a nice appetizer. I am not stating amounts as you can make as many or as few as you like. The method is the same.

Ingredients:

Pitted prunes

Blackberry brandy

Bacon

 

Method:

1. Cover pitted prunes with blackberry brandy and refrigerate overnight.

Next day:

2. Pre-heat oven to 375 ̊.

3. Remove prunes and lay on paper towel to drain excess brandy.

4. Slice bacon strips into smaller pieces (about 3 per strip).

5. Wrap each prune with a piece of bacon. Secure with a toothpick.

6. Bake in oven until bacon is brown and crisp.

 

A different twist: Add your favorite goat cheese – simply wrap it inside the bacon! Scrumptious!

Stuffed Lavoche

Stuffed Lavoche

 

1 large piece of lavoche (you can find this in specialty markets)

1 jar of roasted red peppers

2 cloves fresh garlic

½ cup goat cheese

½ cup of green onions

Olive oil

 

Method

1.   Pre-heat oven to 380º. Unfold lavoche and place flat on a lightly greased cooking sheet (spray with cooking oil).

2.   Layer red peppers, onion and goat cheese on top of the lavoche.

3.   Mince garlic and sprinkle generously on top.

4.   Gently fold/roll the lavoche up beginning at the short sides first (go slowly and don’t pull as it will easily crack and for presentation purposes, it looks lovely when it is all in one piece). Then roll the long sides beginning at one end making a nice roll.

5.   Drizzle some of the oil from the roasted red peppers over the top of the lavoche roll.

6.   Lightly coat the lavoche with your preferred olive oil.

 

Bake for 30 minutes or until golden brown. Serve hot!

 

This is a hit at all parties and so easy to make. I use every type of roasted vegetable in a jar that looks good. Substitute varieties of cheeses and thinly sliced deli meat. There are no rules with this one, actually I don’t cook with rules ever!

 

Great for small dinner parties and gatherings!

Fresh Pea Peppers

Fresh Pea Peppers

2 cups fresh English peas (or any fresh pea that is available)
1/2 red onion
1 red bell pepper                  

¼ cup fresh Italian Parsley –finely chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
¼ cup finely shredded fresh Parmesan cheese
1 package mixed mini bell peppers for serving

 

Method:

1. Rinse and drain the peas. Bring three cups of water to boil.  Add the peas and cook uncovered for about five to six minutes. Drain and set aside to cool.
2. Mince the onion and red bell pepper. Finely chop the Italian parsley. Grate the cheese, if necessary. In a large bowl, mix together the minced vegetables, mayonnaise, mustard and shredded cheese. Add the cooled peas (make sure they are completely cooled). Season with salt and pepper and refrigerate for at least one hour.
3. Rinse and dry mixed peppers. Cut the peppers in half and remove the ribs and seeds. Scoop pea salad into each small cup and garnish with small garlic flower or parsley leaf.

 

A different twist:

 

If you want to utilize more of the mixed peppers to make a larger quantity of hors d’oeuvres, simply slice the mixed peppers into rings and use a cucumber slice for the bottom. Finally, add a small scoop the pea salad on top. Very colorful and refreshing!

 

Or, slightly mash the pea salad and serve on warm crostinis.

 

Mushroom Pate'

Mushroom Pâté



1 tbs non dairy margarine
1/2 cup dry white wine
1 small leek, chopped
2 cups button mushrooms, chopped
2 tsp tamari
1 tbs mayonnaise (vegan if preferred)
1/2 cup breadcrumbs
1/2 cup soft silken tofu
1/2 cup walnuts
1 tsp dried thyme

Method:

1. Heat half your margarine a fry pan over medium heat, add your leek, mushrooms, tamari and the thyme. Cook for approximately 5 minutes, stirring constantly, until mushrooms are cooked.

2. Place the mushroom mixture into your blender, add mayonnaise, breadcrumbs, tofu and walnuts and blend until smooth. Place in a small bowl, cover and refrigerate for at least 1 hour before serving.