Happy Guy Fawkes Day!!!
First I thought I'd post the Nosh diary on my regular Tuesday diary -- but then, how the hank would you get your groceries in time, prepare, put on your tie dyes and Birkenstocks and pop a beer, uncork some wine, mix a drink and pour them all into the same big sippy cup???
I'm posting more tomorrow with a link back to this diary. Basically, most of this stuff, except my most excellent Beef Strudel, is very quick and simple to make. The strudel isn't quick and requires patience working with filo dough. The good news is that you can make it up to 12 hours before hand and refrigerate. Of course, if you get one 1 lb. box of filo, you will have plenty to work with and make mistakes.
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Williams Sonoma Meats and Poultry Cookbook
3 tblsps unsalted butter or olive oil, plus 1/2 cup unsalted butter, melted and cooled but not hardened again
1 large yellow onion, finely chopped
1 tsp minced garlic
3 tblsps minced freh flat leaf parsley
3 tblsps minced fresh dill
1 tsp dried oregano
1 tsp ground cinnamon
1/2 tsp ground allspice or freshly grated nutmeg
1 lb ground chuck
1 egg beaten
1/4 cup fine dried bread crumbs
[I always add hot pepper flakes or diced hot pepper to taste and about a cup of grated cheddar or colby cheese -- just my taste but it is yummy!!
Salt and freshly ground pepper
12 sheets filo pastry (about 1/2 lb -- I think there's a couple of extra)
In a large frying pan over medium heat, melt the 3 tblsps butter. Add the onion and saute until soft, 8-10 minutes. Add the garlic, parsley, dill, oregano, cinnamon, allspice, and beef. Cook, stirring occasionally and breaking up the beef with a wooden spoon, until the meat is cooked through, about 10 minutes. Transfer to a bowl and let cool slightly. Stir in the egg and bread crumbs and season to taste with salt and pepper -- you can add the hot pepper flakes and/or cheese if you use them. Let cool for 30 minutes or longer.
Preheat the oven to 350 degrees F (180 degrees C). Butter a baking sheet [Because this dish is so buttery, I use parchment paper on the baking sheet with no butter]. Open up your package of filo and have a damp kitchen towel at the ready. Smooth out and remove 1 sheet and place on dry surface [I have a marble slab] with long ide facing you. Brush with some of the melted butter. Top with a second sheet, brush with melted butter. Repeat until you have used 6 sheets. Place half of the meat mixture in a strip along the long edge nearest you, leaving a 1 inch border. Fold in the ends, and beginning from the long edge nearest you, roll up like a jelly roll. Repeat with 6 sheets of filo and the remainder of the meat mixture.
Note: I always seem to have more than a pound. So I can get 3 of these strudels out of the mix. Use your judgment -- you don't want to over-pack the strudel or it will get damp. Even with 3 strudel, I think I have a couple of filo sheets I can wreck. If you can two strudel, cut up some apples, melt some butter with cinnamon and nutmeg and/or clove, add some chopped walnuts and/or raisins and make one apple strudle the same way. Before serving sprinkle with confectioner's sugar.
If making the strudel ahead, cover with plastic wrap and refrigerate for up to 12 hours.
Place filo rolls on the parchment paper covered or buttered baking sheet. Brush with the remaining melted butter. Bake until golden, about 40 minutes. Cut into slices 1/2 inch thick on the diagonal with a bread knife. Serve hot -- but they do still taste really good cooled down. Leftovers can be wrapped, refrigerated and heated up the next day -- delicious.
I serve mine with sour cream and salsa.
Someone here posted this recipe. I cut and pasted. I may try it later today because I need to shop and am going to pick up lots of kale anyway.
Tear kale off the spine and into roughly potato chip sized pieces. Sprinkle with oil and work with your hands to spread evenly (every oil I've tried has been fine but half coconut/walnut is great). Sprinkle generously with nutritional yeast and lightly with salt and work again to distribute evenly. Spread on cookie sheets and cook at 325 degrees for six minutes. Rotate cookie sheets front to back and top and bottom shelves, and bake another six minutes. If they're not as crisp as you want bake a little longer in one minute increments.
These are insanely good. I confess to eating an entire head of kale worth of these chips. The nutritional yeast gives a flavor in the cheese spectrum but a tad rich
1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1 can (4-1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chilies, well drained
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 inches), room temperature
Fresh parsley for garnish
In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with salsa if desired. Yield: about 4 dozen.
1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) finely shredded cheddar cheese
1/2 teaspoon pepper
1 cup finely chopped broccoli florets
6 bacon strips, cooked and crumbled
In a bowl, beat cream cheese, cheddar cheese and pepper until blended. Stir in broccoli. Shape into a ball and roll in bacon. Cover and refrigerate.
Remove from the refrigerator 15 minutes before serving. Serve with crackers. Yield: 2-1/2 cups.
Cajun Shrimp Spread
1 package (8 ounces) cream cheese, softened
2/3 cup sour cream
2/3 cup mayonnaise
2 garlic cloves, minced
1-1/2 teaspoons Cajun seasoning
Dash hot pepper sauce
2 cups chopped cooked peeled shrimp
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green onion
In a large bowl, whisk the first six ingredients until blended. Stir in the shrimp, spinach and red pepper. Chill until serving. Sprinkle with green onion. Serve with crackers. Yield: 4-1/2 cups.
Caprese Salad Kabobs
12 wooden skewers, soaked about ½ hour in water
24 grape tomatoes
12 cherry-size fresh mozzarella cheese balls
24 fresh basil leaves
2 tablespoons olive oil
2 teaspoons balsamic vinegar
On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving. Yield: 12 kabobs.
Classic Spinach Dip
4 cups fresh baby spinach, chopped
2 tablespoons water
2/3 cup sliced water chestnuts, chopped
1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons vegetable soup mix (sorry about the processed stuff)
1 green onion, chopped
In a microwave-safe bowl, combine spinach and water. Cover and microwave on high for 45-60 seconds or until wilted; drain. Cool slightly and squeeze dry.
In a small bowl, combine the water chestnuts, sour cream, mayonnaise, soup mix, onion and spinach. Chill for at least 1 hour. Serve with crackers. Yield: 1-1/2 cups.
I stole this recipe from a troll diary. I really have to remember to attribute who posted. This one sounds amazing.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
Prepare a medium-hot fire in a charcoal grill.
Preheat an oven to 375°F.
Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the eggplant flesh in a bowl
Using a fork, mash the eggplant to a paste.
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.
Place the olives around the sides.
Serve at room temperature with warm pita.
Corn Salsa Tostadas
3 flour tortillas (8 inches)
3/4 cup sour cream
3 teaspoons minced fresh cilantro, divided
2 green onions, finely chopped
1/4 teaspoon garlic powder
3/4 cup fresh or frozen corn, thawed
1 plum tomato, diced
1 tablespoon chopped jalapeno pepper
2 tablespoons orange juice
1 teaspoon canola oil
1/2 teaspoon salt
Using a 2-in. round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a baking sheet. Bake at 400° for 4-5 minutes or until crisp. Cool.
In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa. Yield: 3 dozen.
Creamy Black Bean Salsa
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1 cup finely chopped sweet red pepper
3/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
1 tablespoon minced fresh parsley
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
In a large bowl, combine the beans, corn, peppers, onion and parsley. Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers. Yield: 4 cups.
Creamy Wasabi Spread
1 package (8 ounces) cream cheese out of the fridge and cold
1/4 cup prepared wasabi
2 tablespoons sesame seeds, toasted
2 tablespoons soy sauce
Place cream cheese on a cutting board; split into two layers. Spread wasabi over bottom half; replace top layer.
Press both sides into sesame seeds. Place on a shallow serving plate and let soften; pour soy sauce around cheese. Serve with crackers. Yield: 8 servings.
Emerald Isle Vegetable Dip
The instructions call for cutting a shamrock out of the top of the round loaf of bread. Yeah, that's gonna happen. Unless you want to do it to celebrate a win for O'Bama.
2 cups mayonnaise
2 cups (16 ounces) sour cream
1 package (2 ounces) thinly sliced deli corned beef, finely chopped
2 tablespoons dried minced onion
2 tablespoons dried parsley flakes
2 tablespoons dried dill weed, divided
1/2 to 1 teaspoon seasoned salt
1 round unsliced loaf (1 pound) sourdough or rye bread
Assorted vegetables and crackers
In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Cut off top of loaf and set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes from the top of the bread and the hollowed out bread, vegetables and crackers. Yield: 4 cups.
Italian Sausage BreadNow, for those of you who absolutely have to have popcorn -- you could save this recipe for Romney's concession speech.
Makes 10-12 slices
1 pound pizza dough, homemade or store-bought*
2 teaspoons olive oil
1 pound hot Italian sausage, removed from the casing
1/2 cup diced hard pepperoni
6 large eggs, lightly beaten, seasoned with salt and pepper
2 small balls of fresh mozzarella (about 1/2 pound)
1/2 cup grated Parmesan cheese
1/2 cup finely chopped fresh flat leaf parsley
1. Pre-heat oven to 425 degrees F, and center a rack. Roll out 1 pound of room temperature homemade or store-bought pizza dough into a rectangle about 10 X 12 inches on an unrimmed cookie sheet coated with a little cooking spray. Cover with a kitchen towel while cooking the filling.
2. In a large skillet, over medium-high heat, warm olive oil. Add sausage. Using a wooden spoon, break up the sausage into small pieces. Cook 8-10 minutes, or until browned and crispy. Add pepperoni. Cook 2-3 minutes. Add eggs, mozzarella, Parmesan, and parsley. Cook 2-3 minutes, stirring several times. The eggs should be partially cooked, and the cheese partially melted and stringy. Overcooking the eggs will make them dry. Let egg mixture cool for about 5-7 minutes.
3. Spread egg mixture on dough, leaving a 1-inch border all around. Turn the shorter sides of the dough up on to the filling. Then roll the dough into a loaf, in a jelly-roll fashion. Turn the roll over with the seam on the bottom. Place in the middle of the pan. (You can line the pan with parchment paper for easy clean up.) Brush the top of the loaf with olive oil and sprinkle with freshly ground black pepper.
4. Bake for 20-25 minutes, or until golden brown and crisp. Cool slightly before serving. Eat hot or at room temperature. Wrap leftovers in tin-foil and refrigerate. Toasted, they make a delicious breakfast the day next.
Chili Cheese Popcorn
8 cups popped popcorn
1/4 cup butter, melted
1/2 teaspoon chili powder
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
Place popcorn in a large bowl. Combine butter, chili powder and salt; pour over popcorn.
Spread in a 15-in. x 10-in. x 1-in. baking pan; sprinkle with Parmesan cheese. Broil 6 in. from the heat for 2-3 minutes or until the cheese is melted. Toss well to coat. Store in an airtight container hahahahahaha - yeah, right. Yield: 2 quarts.
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