I took a wonderful cooking class at Sur la Table recently. The class featured Scanpan. One of the recipes was so insanely delicious! I’m presenting it here so we have it in our archives!
2 Tablespoons unsalted butter
1.5 Cups whole milk
1 ear of corn, husked and kernels removed
1/2 Cup fine grind yellow cornmeal
1.5 teaspoons kosher salt
1/8 teaspoon cayenne
1/4 cup chopped fresh chives
1 Cup sharp white cheddar cheese
3 large eggs, separated
1. Preheat oven to 400 F with rack positioned in the middle.
2. In an 8 inch scanpan or ovenproof nonstick skillet, combine butter, milk, corn, cornmeal, salt and cayenne. Bring to simmer; reduce heat to medium-low and cook, stirring frequently, until mixture is lightly thickened, 5 minutes. Remove from heat; stir in chives and cheese followed by the egg yolks.
3. In a clean mixing bowl, beat egg whites to soft peaks. Using a silicone spatula, fold cornmeal mixture into egg whites in three batches until just combine. Transfer batter back to the skillet.
4. Please skillet in oven; educe oven temp to 375F. Bake until browned on top but still slightly loose in the center, about 20 minutes. Let cool 5 minutes before serving. Serve straight from the pan with a serving spoon.
A friend told me about this yummy recipe that is her go to guest dish. OMG this is so good I could eat it every day..not just for special occasions! I did find the caponata and artichoke hearts (kosher) at http://www.pastene.com.
2-14 ounce cans diced tomatoes with garlic and onion (undrained)
1 – 7-ounce jar eggplant caponata
1 teaspoon salt, divided
Ground pepper to taste
1 16-ounce container low fat cottage cheese
2 6-ounce jars marinated artichoke hearts, well drained
1.5 cups grated Parmesan cheese
1 8-ounce package no boil lasagna noodles
1. In food processor pulse tomatoes, eggplant caponata and 1/2 teaspoon salt, coarsely chopping
2. In a clean processor bowl, process cottage cheese until smith. Add artichokes, 1/4 cup Parmesan and remaining 1/2 teaspoon salt; pulse quickly to coarsely chop artichokes, season with pepper.
3. Spread one-third tomato mixture in a lightly oiled 8 x 11 baking dish. Cover with 3 lasagna noodles. Spread half the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture and sprinkle with 1/4 cup Parmesan.
4. Cover with 4 noodles and remain gin cottage cheese mixture.
5. Top with 4 noodles and remaining tomato mixture.
6. Cover dish and bake for 25 minutes and 425 degrees or until bubbling. Remove foil and sprinkle with remaining 1 cup Parmesan. Bake uncovered for 10 minutes more until cheese has melted. Let stand for 10 minutes before serving.
Unfortunately the only way I think to make a creamy broccoli soup without the use of milk or cream is to used processed cheese (the orange stuff that kids like!) This soup takes 30 minutes to make and is remarkably easy and quick. Because the fresh broccoli is ground with an immersible blender, there is no need to worry about obtaining “kosher” fresh broccoli. Makes 10 servings
1 large carrot cut in chunks
1/2 large onion roughly cut
3 large crowns fresh broccoli
1 container (quart) low sodium vegetable broth
2 cups water
8 slices processed American cheese
salt and pepper to taste
1. In stock pan, place onions, carrots, broccoli, broth and water and bring to a boil. Turn the heat down to slow simmer and cook for 30 minutes until vegetables are very soft.
2. With an immersible blender, blend the vegetables and soup together to a creamy consistency.
3. Turn off heat, add 8 ounces of sliced American cheese. Cover pot and let sit for a few minute. Process again until creamy and smooth.
4. Add salt and pepper to taste.
Adapted from a recipe online, we loved this soup! Winter is such a perfect time for soup. It makes a large quantity and is so filling. We are able to eat much of the week, and my husband never tires of it! I use my food processor to chop the onions, celery, garlic and jalapeño.
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, chopped fine
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves
- 4½ teaspoons ground cumin
- 1 jalapeño chopped (or can use 1/2 teaspoon red pepper flakes)
- 4 (15-ounce) cans of black beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, tortilla chips, salsa
- Heat the olive oil in a soup pot over medium and add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and jalapeño and cook about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook beans are very tender, about 30 minutes.
- Using a stick blender blend most of the soup, leaving some whole beans and carrots (don’t worry about amounts, and you will know when you see it!) Stir in lime juice and salt and pepper, to taste. Serve with tortilla chips, diced avocado, salsa.. and if you want to be dairy, use some sour cream or grated sharp cheddar.
A delicious go to soup for a hearty meal. Easy to make for a quick dinner. Makes about 12 servings. Serve with warm bread. Enjoy!
2 large carrots
2 ribs celery
1 medium onions
2 clove garlic
1 Tablespoon olive oil
4 cups vegetable broth
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes undrained
2 (15 ounce) different cans beans drained and rinsed (your choice: kidney, canellini, garbanzo, pinto, black)
1 and 1/2 cups shredded green cabbage
1 tablespoon dried basil
1.5 teaspoon dried parsely
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat/whole grain pasta (elbows, rigatoni..your choice) cooked and drained and set aside.
1. In food processor chop carrots, onions, garlic and celery.
2. In large soup pan, cook chopped veggies until tender in tablespoon of oil.
3. Add broth, sauce, tomatoes, beans, cabbage and seasonings, stir to mix.
4. Simmer about 1/2 hour until cabbage is tender.
5. Add cooked noodles, simmer to heat noodles through.
6. Serve with grated parmesan cheese
This is the original comfort food. I have read a number of recipes for tuna casserole and came up with this easy combo. Let the winter begin!
2 cups dried kluski noodles (or egg noodles) cooked and drained
2 cups frozen mixed vegetables (corn, peas, carrots, limas)
2 cups fresh white mushrooms, halved
2 cups chopped onions
1 can mushroom soup mixed with milk to make 2 cups
2 cups shredded cheddar cheese (low fat or regular)
2 cans tuna drained (almost 2 cups!)
1/2 teaspoon salt
1/2 teaspoon ground pepper
panko crumbs for topping
1. Sauté mushrooms with NO oil until browned and liquid reduce, add to a big bowl.
2. In the same pan from the mushrooms, sauté onions with a teaspoon of oil until nicely brown, add to the bowl.
3. In same bowl add noodles, frozen veggies, mushroom soup/milk liquid, cheese, tuna and salt. Gently toss to mix everything.
4. Spray a square baking pan with olive oil spray (or your choice). Pour the mixture from the bowl into the pan.
5. Sprinkle panko crumbs across top of casserole and spray with olive oil spray
6. Bake 350 degrees for one hour.
7. Let casserole rest for 15 minutes before serving.