Tofu and Red Onion Salad

I really wanted to name this salad Finnley's Favorite Salad in the Entire World but I think it might be a bit too long.  The girl loves red onions in rice vinegar.

We first had this salad a few weeks ago at our local Japanese restaurant.  I wasn't really sure what I was ordering but I knew that I liked tofu and red onions.  What could there be to not like? NOTHING!  It was delicious and Cory barely got any of it.

When we got home I knew that this needed to be added to our monthly menu line up.  To be honest the tofu freaked me out.  I had no idea what I was doing when it came to frying tofu and set out on a mission to dig a little deeper.  I own several cookbooks that helped me to figure it out.  

The method that I am using in this recipe is by far my favorite because its a simple process of heating up some oil, tossing the cubes of tofu in a starch and frying until golden brown.  I experimented with deep frying the pieces and it was messy and my tofu was a bit oily.  I think I am not set up to deep fry in my home kitchen and I will let the restaurants tend to that process.  I might need to invest in a Fry Daddy, but again, the pan fried method worked for us.  

The tofu was crispy on the outside and tender on the inside--perfect!

I fry up a whole block of extra firm tofu because it reheats well for other dishes. I also used it in the recipe coming out on Friday for my Asian Tofu Salad with cashews and toasted sesame seeds.

A few weeks ago we had company and I threw this together in a very short amount of time.  My brother-n-law and sister-n-law thought the salad was a success.

During the photo shoot, Finnley, could not hold back.  She sat right down and started helping herself to her salad.  She was too cute to say no and so I continued shooting and she continued to eat. I love the picture above with her cute feet straddling her salad.  She is growing up too fast and these little moments remind me of that.

Below I will show you step by step how I prepare the tofu to fry.  The salad starts with four simple ingredients: red onion, rice vinegar, salt and pepper.

Tofu and Red Onion Salad

1/2 red onion, sliced very thin
1-3 tablespoon rice vinegar, depends on amount of onion used
salt and pepper
1 block of extra firm tofu
oil for frying
starch for coating

1.  30 minutes before you make your salad prepare the tofu.  See the images below to help you with this step.  Also cut the red onion and add the salt, pepper and rice vinegar.

2.  After 30 minutes, cut tofu into slices and then small pieces.  Toss in starch of your choice (corn, arrowroot, potato).

3.  Heat enough oil to cover the bottom of  a skillet.  Add tofu pieces one at a time.  They might clump together if you toss them all in at once.

4.  Fry on each side until golden brown and remove to a cookie rack until ready to add to the red onion.

5.  Top red onion salad with warm tofu and serve.

TOFU Instructions
This is how I remove the excess water from my tofu.  I wrap it in a dish towel and add something heavy to the top of it.  The dish towel will absorb the extra water and create a more dense block of tofu for frying.

I slice the tofu into 1/2 widths.

I then take each slice and make it 6 pieces.

Heat my oil, and add each piece one at a time.  

Let get golden brown on each side. Remove to cookie rack.

Oyster Mushroom Quesadilla #vegan

I have moved to a mushroom paradise.  I never fully appreciated how abundant Oregon is brimming with mushrooms: wild and locally grown.  We are over the moon to discover this in our backyards at the Oregon coast.

Our family enjoys all types of mushrooms and in almost every form: raw, cooked, steamed, in soups, deep fried, and pickled.  We just love mushrooms.

I remember camping in the mountains of Utah about 10 years ago and finding a Snowball mushroom.  It was huge.  My husband was afraid to eat it but another camper also recognized it for what it was.  We agreed to fry it up in some olive oil with salt and pepper.  Oh that was a treat!

I don't do that very often.  We don't eat any wild mushroom we find unless we get a second opinion.  It just isn't worth it and we are not experienced enough to put our family in that kind of danger.  Some mushrooms are lethal.  Always know what you are eating before you eat it.

I have used several sites for my own personal identification purposes.  When we go out hiking or frisbee disc golfing we will encounter a variety of mushrooms along the trails.  I like this site HERE.  He has a great picture and brief description that helps me to TRY and identify what we have found.

We are lucky enough to live close to a mushroom farm.  This family is at our local Farmer's Market each week with tons of brown bags.  Inside each bag you will find a selection of mushrooms. Each bag is labeled, she has samples and generously shares her knowledge with us.  Their site is HERE.  Their farm is located in Eddyville which is about 35 miles from Corvallis, Oregon.

We use our mushrooms in everything.  I usually buy two or three bags and this will last us a week.  Our new favorite way of eating them is in a quesadilla. 

I buy whole wheat organic tortillas from a local coop in town.  I like these because they have few ingredients and taste fresh.  

We don't include cheese in our quesadillas.  I have used a tofu like cream cheese before but usually I just toast the tortillas on my grill, add the mushrooms and then toss in some arugula at the last minute for a fresh element.  I fold it over and serve it with our homemade Salsa Verde.  That recipe is coming soon.

For this recipe I sautéed the mushrooms in a bit of olive oil with salt and pepper. I also added some red onions.  I cook them until they are tender and a bit wilted. 

I haven't included a step by step because these are pretty straight forward to make.

This is what you do:

-saute the mushrooms

-toast the tortilla

-add the mushrooms and anything else you desire

-fold in half and cut

-serve with a dipping sauce 

-eat

Creamy Baked Acorn Squash #SundaySupper

Squash of all kinds are gladly welcomed in our home.  We simply cannot get enough of this vegetable.  For Sunday Supper we are celebrating this versatile vegetable with an abundant list of recipes of every kind.  You will find all of the links at the bottom of this post.

My favorite squash is by far the acorn squash.

It is meaty, has great flavor, easy to prepare and makes an easy meal in and of itself.  Squash is so versatile in recipes too.  I grate them into meatballs, layer them in casseroles, add them to baked goods or saute, bake, fry, grill , freeze or roast each type.

Did I mention we use it A LOT in our home.  I believe I use squash every single day.  Along with the above suggestions I also scramble them into our morning eggs, our smoothies, and omelets.

This recipe is my favorite use of acorn squash.  The squash is baked with this little pool of deliciousness in the center.  The center is heavy cream or coconut milk (I have used both before and they are equally divine), a dab of grass fed butter, salt and pepper and if you want, a sprig of thyme.  The bonus ingredient is cheese.  We are Lacto Paleo in our home so we are not adverse to using a bit of cheese in some of our dishes.  For this dish I grated a 24 month aged parmesan cheese.  Just enough to give it a rich flavor profile.

I threw a few quartered sweet potatoes in to the baking dish too and seasoned them with salt, pepper and thyme.    The sweet potatoes can be eaten later or along with the squash.

When the squash is finished baking, you don't want to cut it in half.  If you do this you will lose the creamy center filling.  You want to scoop the squash out and hopefully get some of the rich cream (dairy or coconut) with each spoonful.

My mouth is watering just writing this.  It is a good thing I just bought an acorn squash last night.  I need to make this for lunch.

Creamy Baked Acorn Squash 
Makes two halves, enough for 4 people

1 large acorn squash, cut in half and seeds removed
2 tablespoons of grass fed butter, unsalted
1/2 cup of heavy cream OR coconut milk with cream
Salt
Pepper
5-6 sprigs of thyme
1-2 sweet potatoes, peeled and sliced (optional)
1 tablespoon of olive oil for the sweet potatoes only (optional)
1/4 cup hard cheese like: parmesan, pecorino romano (optional)

1.  Preheat oven to 375 degrees.

2.  Prepare squash and sweet potatoes.  If using the sweet potatoes, drizzle the olive oil over the tops of them.  Place in baking dish.  Add heavy cream, salt, pepper and thyme to the center of the acorn squash.  Bake for 40 minutes.  Remove and grate cheese over the top.  Bake an additional 20 minutes of until squash is soft.  Bake uncovered.

3.  Remove from oven and serve immediately.

Check out this list of recipes all centered around squash!

More Squash Recipes from the Sunday Supper Crew:

Starters – Appetizers & Cocktails:

• Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
• Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
• Zucchini Pizza Bites from Mommas Meals
• Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

• Zucchini Pickles from Jane’s Adventures in Dinner
• Zucchini Relish from Magnolia Days

Soups & Salads:

• Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
• Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
• Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
• Tofu Vegetable Soup from What Smells So Good?
• Zucchini Cheese Soup from Noshing with the Nolands
• Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

• Acorn Squash Ramen from Ninja Baking
• Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
• Beef Ragu over Spaghetti Squash from The Texan New Yorker
• Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
• Chorizo-Stuffed Zucchini from La Cocina de Leslie
• Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
• Italian Sausage Zucchini Lasagna from Curious Cuisiniere
• Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
• Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
• Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
• Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
• Spaghetti Squash Casserole from Shockingly Delicious
• Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
• Stuffed Red Kuri Squash from Food Lust People Love
• Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
• Creamy Baked Acorn Squash from Simply Gourmet
• Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
• Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
• Roasted Kabocha Squash from Peaceful Cooking
• Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
• Spaghetti Squash Fritters from Nosh My Way
• Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
• Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
• Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks
A big thanks to my dear friends, Alice, of A Mama, Baby and  Shar Pei in the Kitchen, and Christy, of Confessions of a Culinary Diva, for hosting us today!!!

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Written by Sherron Watson

Refrigerator Dill Pickles

I go through a lot of pickles in our home. Every one of my kids enjoy sweet or dill pickles in our tuna fish, on hamburgers and on a good ham sandwich.  

I get tired of buying food that I can easily make at home and save a few hard earned dollars.  Pickles are not hard to make and they can be customized to how you and your family like them.  This recipe is a salty brine.  It has a good dill punch.  The juice is strong.  I make it with coconut palm sugar and this is why the brine is a brownish color.   I use coconut palm sugar in most of my recipes because it has a lower glycemic index than white table sugar.  If you would like to learn more about coconut sugar here is a LINK to some information.

I remember my grandmother always adding fresh pickles to her pickle jar. I was just a kid and never thought much about it until I made my own.  It worked.  I made a batch of the brine, added my pickles and let them get "dillified" and the kids started eating them down fast.  I bought about 3 more fat pickles, quartered them and added them to the brine.  The kids could tell the difference between the recently added pickle spears and the older ones.  It was easy.  I did this a few times and the brine held true each time.  The dill got a little sleepy and droopy but the flavor stayed the same.

This is a refrigerator recipe which means that this is not a processed pickle recipe.  It is not shelf stable. These pickles need to be refrigerated and will remain crisp. If processed with a hot water bath, then the pickles may become a bit softer.

I made two jars from this recipe.  I had a quart jar for the spears and I had a small pint jar for some slices.  This is just a personal juice and you can slice and dice your pickles however you wish: spears or slices.

Refrigerator Dill Pickles 

4 medium pickling cucumbers, cut into quarters

1 1/2 cups of white vinegar
1/4 cup coconut palm sugar or table sugar
2 cups of water
1 Tablespoon salt
1 Tablespoon pickling spice
1 Tablespoon dill seed
3 cloves of garlic, left whole

1 cup of ice cubes
Handful of fresh dill

1.  Prepare cucumbers by slicing or cutting them into quarters.  Set aside.

2.  In a medium saucepan add white vinegar, salt, and water.  Bring to a boil and add pickling spice and dill seeds.  Remove from heat and add 1 cup of ice cubes.

3.  In quart jar add fresh dill, garlic pieces and pickles.  It will be crowded.  Once the ice cubes have melted and the brine is cool add the brine to the pickle jars.  The brine should be just covering the pickles.  They will produce some of their own water as the pickle.

4.  Store in refrigerator for 24 hours.  To be honest, we ate them after 4 hours but they are definitely better the next and the next and the next DAY.    If the brine is too salty for you, soak the pickle in water for 15 minutes and use.  We like a salty brine in our home.

5.  As mentioned above, when I get down to half a jar of pickles, I buy a few more and add them to the old brine.  It works great and saves a few pennies too.

Written by Sherron Watson

Cowboy Caviar

I love this side dish, relish, snack, appetizer or salad topping.  It has many uses. 

The obvious way to enjoy the Cowboy Caviar is with tortilla chips but I also like to use the left overs for salads and sandwiches.

Honestly, you can add anything to this wonderful array of color served in a bowl or take out what you don't like.  

I think these are some of the best recipes because they are so easily adaptable to your own families likes and dislikes.   I know that when I make it when my Mom is in town to leave out the black-eyed peas--she hates them.  I know that if I am going to be eating it I have to make a small batch for myself without the peppers.  I just learned that I am very allergic to bell peppers (and here I thought it was the eggs--LOL)

Do you see how this can be altered and recreated a ton of different ways.  I think adding jicama to this would also be really good.  I just thought of that so next time I will change it up a bit.

I like to serve this dish warm instead of cold.  My teeth are really sensitive to cold things. I just pop it in the microwave for a few seconds, enough to take the cold edge off.

I think we will be making this soon, I smell a good football game right around the corner.

ENJOY!

Cowboy Caviar

Prep Time:  15 minutes

Serves: 6-8

1 15 oz can of black beans, drained and rinsed

1 15.5 oz can of black-eyed peas, drained and rinsed

1 cup of orange bell pepper, chopped small

2/3 cup red onion, chopped small

1 15 oz. can white or yellow corn, drained

2 medium tomatoes, chopped small

1/2-1 cup fresh cilantro, chopped

1.5 cups of your favorite Italian salad dressing

Salt to taste

Jalapenos (optional--not pictured)

Combine all ingredients into a medium bowl. Stir well

Serve with chips, as a salad topping, over fish or by itself.

Store in refrigerator for up to 5 days.

Currant Amaretti Cookies

Looking for a recipe is a lot of fun for me.  I spend a fair amount of time searching blogs, magazines and Pinterest.  I get recipes mailed to me by total strangers. These recipes have been handed down from family member to family member.  These usually come with just the ingredients and the person emailing would like me to figure out how it goes together and the technique used to get from a list of ingredients to a fabulous recipe.  

I have stacks of papers that I have printed in piles around my office.  My husband thinks I am a hoarder when it comes to paper…LOL

Why the constant search?  For me it is the creative process that I use to develop a recipe.  I take lots of input on certain ingredients, cooking methods, flavors, techniques and foods and then an idea starts to grow.  

I always have a notepad with me…ALWAYS!  When I am sitting waiting for a friend or my kids I write notes and lists.  As my ideals come together and the recipe starts to form I feel a certain amount of excitement and joy.  I would relate it to an artist staring at a blank canvas and once the paint hits the brush, then the white slowly transforms into a picture, the story unfolds and a masterpiece is born; or in my case, a recipe.

I find a lot of inspiration among my friends in the food world.  I printed a recipe about a month ago for an Apricot Amaretti Cookie by my friend Irvin from Eat the Love.  At the time I printed the recipe I had no idea that he was the author.  I was captivated by the photography and the fact that the recipe was naturally gluten free.  

I did not see any need to adapt his recipe, other than I did not have apricots on hand, so I used dried currants.  My method of preparing the ingredients is a bit different from Irvin's and I will share that below but please go visit his site and see how lovely his cookies turned out.

The joy that my mouth experienced after the first bite is almost indescribable.  The only way I can explain the fusion of this cookie is a soft, chewy inside similar to a macaroon; the pillowy, crispy exterior that is fragile to the touch and yet sturdy to the bite. 

 BLISS is what comes to mind, in fact, that bliss cost me about 15 cookies  the first day.  

If you are a fan of macaroons, almonds and totally addicting cookies, then I suggest you give these a try. 

 Simply wonderful and divinely gourmet is the true essence of this cookie from Italy.

Recipe:  Currant Amaretti Cookies

Adapted from Eat the Love

3 cups of almond meal, purchased from Trader Joe's

1 cup of sugar

1/2 cup of confectioner's sugar

1 teaspoon of vanilla extract

1 teaspoon of almond extract

3 egg whites, at room temperature

1/2 cup dried currants, purchased from Whole Foods

Coating the cookies:

1/2 cup white sugar

1/2 cup confectioner's sugar

Preheat oven to 300 degrees.

Note: I used almond meal and did not need the meal to be any finer than what I had purchased it as.

Combine the almond meal, sugar and confectioners sugar in a bowl attached to your table mixer with the paddle attachment. 

 Add the vanilla and almond extract.  Combine until mixed.

Add one egg white at a time and COMPLETELY mix in each egg to the flour/extract.  The dough will start to form.

Gently fold in currants. 

With two small bowls, fill each one with the two different sugars. This combination of the two sugars creates that wonderful exterior of the cookie that makes it so unique.

The dough is thick.  I was able to use a cookie scoop and scoop the dough and drop each one into the white sugar.  Using your hands roll the ball first in the white sugar and then in the confectioner's sugar.  

See image below. They will gently spread a bit and then spread more when baked.

Bake for 24-28 minutes for a soft, chewy cookie and a bit longer for the crispier version.

The recipe will make 3-4 dozen, depending on size of cookie scoop. I used a tablespoon scoop so I got the smaller number.

Written by Sherron Watson

      

Winter Salad with Poppyseed Salad Dressing

Pomegranates have been a favorite of mine for years.  I remember eating them as a kid and spending hours picking out each and every seed.  Pulling back the white membrane very gently so that I would not damage a single kernel.

Once they were all picked I would sit with my bowl and gently scoop a handful into my mouth.  This was the best part.  The snapping and popping of each seed as I bit down.  The juice pooling in my mouth was full of body and rich flavor.  

I don't recall if my Mom ever used them in anything we ate other than to eat them on their own. 

Years ago I was given this recipe at a function and it called for pomegranates.  

I don't buy them like I used to.  My kids can take or leave them.  I always asked for them when I went shopping with my Mom but my kids don't care much if they have one or not.

Looking through my old recipes I found this and decided to make it for our lunch.  I had forgotten how much I enjoyed poppyseed salad dressing and when combined with the fruit and lettuce greens my tummy was a happy camper.

Recipe:  Winter Salad with Poppyseed Salad Dressing

Head of Romaine Lettuce
1 cup of diced apple
1 cup of diced pear
1/2 cup of sliced almond slivers
1 cup of grated swiss cheese
seeds from one pomegranate
Poppyseed Salad Dressing (Recipe below)

Toss salad together.

Add salad dressing.

Serve.

NOTE:  I used a bit of lemon juice in water to keep the apple and pear from turning brown before I tossed them into the salad.  I have also used Sprite.

Recipe: Poppy Seed Salad Dressing

1/2 cup light olive oil
1/4 cup of sugar
1/3 cup of lemon juice
1 teaspoon Dijon Mustard
1 tablespoon poppy seeds

Combine above ingredients in a container with a lid.  Shake until blended.  Serve over salad.

Good for 2 weeks stored in refrigerator.

  

Vegetable Tian

I spend a few minutes each day chatting with myself, do you?  My conversations range from things I should have said to questions I would be asked if I were on a radio station.  All quite silly things to be truthful.

With these said conversations I solve many world problems, issues with family and convince myself that I pretty much have all of the answers.  If only someone would ask.  Of course I am joking, I don't have all the answers but sometimes it's fun to pretend that we do.  

On this day, a week ago, I was playing the what if game.  What if I were on a radio show and someone asked me,  "who would you say was your greatest influence in the kitchen?"

I was so quick and on my feet for this pretend interview that I immediately said, "why, my grandmother of course".

This is when the conversation became really fun and active in my head.  I actually had to disagree with myself and somehow I was okay with that.

I stopped the interview, and proceeded to have a quick moment of reflection.  This is what I learned about my influences for my passion of cooking and preparing food.

1.  My grandmother did influence me in the kitchen on many levels, but she was not the ONE influence.  The thing I learned and remember most often, is that when you are making a recipe always put everything away as you use it.  Then when your cookies are made, there is not a huge mess to clean up (hubby please take note).  I realized that my grandmother made the same things for dinners.  She rarely altered the food fare on the table.  Her influence for me was the desire to be in the kitchen and work with my hands.  She made fabulous desserts.

2.  My mother worked and owned a restaurant.  I was influenced by being in the kitchens and smelling the food that was being prepared.  My Mom worked really hard so that her three girls could have the things they needed and wanted.  She taught me to work hard and this has influenced my passion for cooking and writing.  Along the way my Mom has continued to try and learn new recipes, I love this desire to evolve and create.  She has continued to learn new things.

3.  I love to travel.  When we have traveled in the past we visit the museums, the parks, the rides, the tours and the tourist spots of most places we visit.  I have decided that most cities and towns have pretty much the same functions with a few unique places to visit.  The key is finding what makes each of those places unique and different.  I find that this is fondly found in the foods that are served around town.  Food tells a story of the region or location just as much as the people or museums do.  Traveling has had a huge influence on the way that I cook and find inspiration. I often return home from a trip and try to find recipes or develop recipes that remind me of where I had just been.  

4.  My family, health and desire to eat right probably have the greatest influence over how I cook and what I make.  Without my kids I would not have a reason to make big meals, prepare for birthdays,  save recipes, share or teach with them my love for making bread and this list could go on an on.

Getting back to the question, "who would you say was your greatest influence in the kitchen?" I would have to say my family, my love for traveling and my willingness to never stop learning.

It's these influences that influenced this dish.  I did not develop this dish, it has been around for years.  I just had the ingredients on hand, new that my family would love it, saw it on several other blogs, immediately thought of my time spent in France and it was my ever increasing desire to do something new and different that influenced this dish to be made last week.  As my life changes I am sure my influences will too.  I look forward to the adventure ahead.  

This is a simple way to use your veggies from the garden to create a dish with a gourmet flair and appearance.  Using sprigs of fresh herbs adds that special little touch to make your family and friends ooh and ah. 

ENJOY!

8-3-2012 This recipe was shared on Amee's Savory Dish: Fit and Fabulous Friday.  Go check out the other amazing and healthy recipes.

Recipe:  Vegetable Tian

zucchini

potato

yellow squash

tomatoes

1 red onion

minced garlic

fresh herbs, I used thyme from my garden

1/2 cup of cheese, I used Edam.  Cheddar, Jack, Parmesan all can be used too.

Why are there not any ingredient amounts?  Simply because this dish can be made in a 9X13 or as an individual serving.  You decide how big or how much you want to make and that will determine what you will need to have on hand.

For me, I did one of each (except for the tomato, I had two).  This was prepared in a 7X10 tian (shallow ceramic baking dish).

Preheat your oven to 375. 

Cut your veggies.  I used a mandolin and this is how I was able to achieve the consistency in width for each veggie.

Saute your chopped onion and minced garlic in olive oil.

In the bottom of your baking dish, spread the onion/garlic mixture.  Start stacking your veggies and then laying them in rows in your dish.  You can pack them tight if you want, they do reduce and shrink a bit when cooked.

Season with salt, pepper and olive oil.  I added 4 sprigs of thyme.  Cover with foil and bake until done.  Mine took 40 minutes to cook.  It was all based on the potatoes (they took the longest to cook).  When they were done, I removed the foil and added some cheese.

Without cheese.

With cheese.

  

153. Brown Butter Rice Crispy Treats

I am convinced that once you have brown butter, you will never go back to using plain butter.

Ok, so I am exaggerating a bit.  There are a few things that plain butter is best used for, but at the moment I am finding it hard to remember exactly which recipes.  

All I can see are those little brown specks of deliciousness, the aroma of nutty flavors wafting through my house and my teeth sinking into one of the yummiest desserts I have had in a while.

I grew up on Rice Crispy treats.  They were a staple for classroom parties, sleep overs and church bake sales.  

Who didn't like the snap, crackle, pop of this yummy rice cereal?  In fact, I just introduced the cereal to my 5 year old and actually held my ear down to her bowl and gave her instructions to be quiet and to listen.   We laughed and she said she could hear every word.  I could when I was 5 too…LOL

So why not take this treat of my childhood and bring it into the 21st century with brown butter?  I am not the first to have thought of this over the top spin of a simple treat.  I don't know who did it first but all I can say is THANK YOU!

I will warn you that it's near impossible to eat just one.  Trust me I know these things.  

This is not a snack you want to eat frequently..it's called brown butter for a reason, there is a lot of butter in the recipe.  

Recipe:  Brown Butter Rice Crispy Treats with Chocolate

Makes one batch of treats. 

1/2 box of Rice Crispy Cereal or 5-6 cups of cereal

1 bag of mini marshmallows

1 stick of butter, browned

1/2 stick of butter, browned for the top (optional)

1/4 cup of semi sweet chocolate chips (optional)

I used parchment paper to line my pan.  It made removing and cutting the treats so much easier.  If you use a 9X13 your treats will be thinner than what you see in my picture.  I have an odd size pan it's like 7X11.

To brown the butter.   In a large pot, melt your one stick of butter.  With your heat on medium, watch your butter slowly start to turn a caramel color, it will also bubble and foam right before it transforms to the desired brown butter.  I use a spatula to stir the butter so that it does not sit and burn.  The color will get darker and the aroma will become very nutty.  

Remove butter from burner after you have reached the desired color.  You don't want it to burn.

Immediately add your bag of marshmallows and return to the heat set to medium. Stir until they are melted. When the marshmallows have melted, add the cereal.

Dump your cereal into the prepared pan and with buttered fingers or spoon, press the treats into the pan.  I don't like to do this too hard.

At this point you can stop BUT to have the FULL flavor of the brown butter, it needs a bit more.

While those are sitting for a minute, melt the 1/2 stick and brown the butter.

I took a spoon and went for the dark flakes of brown goodness at the bottom of the pan and drizzled them on top of the already prepared crispy treats.

Those brown circles under the chocolate are brown butter spots.

I then melted the chocolate chips in the microwave and used a baggie with a small hole in the corner and piped the chocolate back and forth.  This created a thin layer of chocolate.  You can definitely add more, but I really wanted to taste the flavor of the brown butter more so than the chocolate.

 If you are in a hurry and want one immediately, I would suggest popping them in the freezer for about 10 minutes to cool the treats and firm up the chocolate.  Don't leave them in or they will become very hard (again, I know this from experience…LOL)