a little of each

A family's cookbook

Simple Steam-Sautéed Green Beans March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:56 pm
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This recipe, found in one of Adam’s cookbooks, is for fresh green beans and has some easy, tasty variations.

 

Basic Ingredients

1 lb fresh green beans, stem ends trimmed

4 Tbl butter

1/3 cup water

½ tsp salt

black pepper

 

Directions

Trim stem ends from green beans and snap beans in half. Add green beans, 1/3 cup water, 2 Tbl butter and salt to a medium-sized pot. Cover and cook over medium high heat until steam escapes under lid. Set timer for 5 minutes and continue to steam until beans are brightly colored and just tender. Remove lid and continue to cook until water evaporates and green beans start to sauté, 1 to 2 minutes longer. Turn off heat and stir in remaining 2 Tbl of butter and pepper to taste.

 

Variations:

 

Almonds and Parsley

¼ cup toasted slivered almonds

¼ tsp grated lemon zest

2 Tbl chopped fresh parsley

 

Pecans and Blue Cheese

¼ cup toasted chopped pecans

¼ cup crumbled blue cheese

 

Pine Nuts, Garlic and Basil

1 clove garlic, minced

¼ cup pine nuts, toasted

2 Tbl fresh basil, chopped

 

Bacon, Vinegar and Thyme

2 slices of bacon, cut into 1 inch pieces, fried

1 small onion, diced and sautéed about 5 minutes

1 clove garlic, minced

½ tsp dried thyme or 1 ½ Tbl fresh

1 Tbl balsamic vinegar

 

Gingered Honey Carrots

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:40 pm
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Ingredients

6 large carrots, grated

2 Tbl olive oil

1 Tbl fresh ginger, grated

2 Tbl honey

½ tsp coarse salt

 

Directions

Toss the carrots with the remaining ingredients and pile the mixture on a microwaveable plate. Cover and microwave for three to five minutes.

 

Fresh Corn Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:39 pm
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corn salad

 

A wonderful summertime recipe when corn is in season. Tomatoes, black beans, and red peppers are all good additions.

Ingredients

5 ears corn, shucked

½ cup small-diced red onion (1 small onion)

3 Tbl cider vinegar

3 Tbl olive oil

½ tsp kosher salt

½ tsp freshly ground black pepper

½ cup chiffonade fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for three minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

 

Marinated Mushrooms

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:03 pm
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Ingredients

2 lbs fresh mushrooms

¼ cup lemon juice

½ cup cider vinegar

2 Tbl green onion, chopped

2 Tbl garlic, minced

1 Tbl fresh parsley, chopped

½ tsp salt

½ crushed red pepper

¼ tsp oregano

 

Directions

Cover mushrooms with water in a large Dutch oven or saucepan; add lemon juice, stirring well. Bring to a boil. Reduce heat and simmer for one minute. Drain. Combine vinegar and remaining ingredients, stirring well. Pour marinade over mushrooms and toss lightly. Place mushroom mixture in a shallow, covered container. Refrigerate for 24 hours.

 

Cucumber Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:01 pm
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Ingredients

4 cucumbers, peeled and sliced thinly

1 onion, peeled and sliced thinly

¾ cup sugar

½ cup water

1 cup white or cider vinegar

½ Tbl dried dill

 

Directions

Mix onion and cucumber together and set aside. Bring to a boil the sugar, water, white vinegar and dill. Pour over the cucumbers and onions and chill.

 

Variation:  No onions! -Jennifer, Katie, Ken

 

Cran-Raspberry Gelatin Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:55 pm
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This dish has made frequent appearances at Thanksgiving and Christmases.

 

Ingredients

1 (3 oz) package raspberry gelatin

1 (3 oz) package lemon gelatin

2 cups boiling water

1 (10 oz) package frozen raspberries

1 (14 oz) container cranberry-orange relish

1 cup pineapple juice

1 (15 oz) can pineapple tidbits

 

Directions

Dissolve raspberry and lemon gelatins in boiling water. Stir in raspberries, mixing until thawed. Add relish and pineapple juice; mix well. Pour into 9×13 dish. Chill until cold, but not set. Drain pineapple, reserving juice. Stir in pineapple. Chill until thickened. Add reserved juice; mix gently. Chill until firm.

 

Cranberry Jell-O Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:51 pm
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Ingredients

1 (16 oz) can jellied cranberry sauce

1 (16 oz) can pitted dark sweet cherries

1 (10 ½ oz) can crushed pineapple in juice

1 box cherry Jell-O

2 cups water or cranberry juice, boiling

1 cup pecans, chopped

 

Directions

Melt the cranberry sauce over low heat. Cut cherries into pieces and add to sauce. Stir in pineapple and juice. Remove from heat. In a medium bowl pour boiling water or cranberry juice over Jell-O powder. Stir to dissolve. Add Jell-O mixture to cranberry mixture and stir. Stir in pecans. Pour into a 9 x 13 dish and chill.

 

Baked Macaroni and Cheese

Filed under: Pasta and Grains — alittlemoreofeach @ 2:22 pm
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Traditionally, stewed tomatoes would be served alongside this dish.

 

Ingredients

1 ½ cups dry elbow macaroni

2 Tbl butter

4 ½ Tbl flour

¼ tsp dry mustard

salt and pepper

2 cups milk

¾ tsp Worcestershire sauce

½ small onion, grated

8 oz sharp cheddar cheese, shredded

3 Tbl breadcrumbs

1 ½ Tbl butter, melted

 

Directions

Cook macaroni according to directions on package. Drain and put in a greased 2-quart casserole. Melt butter and blend in flour, dry mustard, salt and pepper. Remove from heat and add milk gradually. Cool until thickened, stirring constantly. Add Worcestershire sauce, onion and cheese. Stir until cheese melts and pour over macaroni. Sprinkle with breadcrumbs mixed with melted butter. Bake at 375 degrees for 30 minutes.

 

Robin’s Pasta Carbonara

Filed under: Pasta and Grains — alittlemoreofeach @ 2:14 pm
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This is a quick and easy stovetop version.

 

Ingredients

¼ lb prosciutto, cut up

Olive oil

Garlic, minced

1 (14 ½ oz) can diced tomatoes

Fresh basil

Fresh oregano

Salt and pepper

¼ cup scallions, chopped

¼ cup grated Parmesan or Romano cheese

½ cup half and half

 

Directions

Sauté prosciutto and minced garlic in olive oil.  Add canned tomatoes with their juice, basil, oregano and salt and pepper to taste.  Simmer for 20 minutes.  Add grated cheese and half and half.  Heat, but do not boil.  Toss with fresh cooked pasta.  Add more grated cheese and chopped scallions and serve.

 

Penne A La Carbonara

Filed under: Pasta and Grains — alittlemoreofeach @ 2:11 pm
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From “Everyday Italian.” Serves four.

 

Ingredients

2 Tbl olive oil

1 lb pancetta, diced into 1-inch cubes

½ tsp freshly ground black pepper

6 large eggs, at room temperature

½ cup heavy cream, at room temperature

1 ¼ cups Parmesan cheese, grated

½ tsp sea salt plus more to taste

1 lb dried penne

2 Tbl fresh flat leaf parsley, chopped

 

Directions

In a large sauté pan, heat the oil over medium heat. When almost smoking, add the Pancetta and sauté until golden brown and crispy, about 5 minutes. Stir in ¼ tsp of black pepper and remove the pan from the heat. In a medium bowl, beat the eggs and cream. Stir in ¼ cup Parmesan cheese, ½ tsp sea salt and ¼ tsp black pepper. Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Do not rinse the pasta with water; you want to retain the pasta’s natural starches that help the sauce adhere. While the pasta is still hot, return it to the pot, and quickly toss with the browned pancetta, then the cream mixture. It’s important to work quickly while the pasta is still hot so that the cream mixture will cook, but not curdle. Toss with the remaining cup of Parmesan cheese and the chopped parsley. Season the pasta with more salt and pepper to taste. Transfer the pasta to bowls and serve.