Cheese

I love cheese!!!  I didn't always like it though.  When I was a kid, I wasn't fond of it at all.  Except on special occasions, we only had American cheese.  And, as it turns out, that is the only cheese I don't like.  So, I assumed that I didn't like any cheese.

On special occasions we would get cheese in a jelly jar.  I am not even sure it is sold anymore.  It came in a threesome.  If memory serves me well, one was pimento cheese, one was a cheddar spread and one was a blue cheese spread.  This was a specialty for when my parents were entertaining guests.  I don't remember getting more than a taste of this delicacy.

On Fathers Day or other celebrations for Dad, he would get a Cracker Barrel log of sharp or extra sharp cheddar.  He would set himself up with a beer and a sleeve of Ritz Crackers and enjoy his day.

I don't remember when I first decided that I loved cheese almost as much as Steve Urkel does.  I do remember knowing that sometimes really good sharp Swiss cheese makes my tongue itch.

Anyhow, now I love all cheese.  But here's the strange part.  With only three exceptions, I don't like cheese on my sandwiches.  I will eat Swiss cheese on a tuna salad sandwich and I will eat cheddar cheese on a bacon cheddar burger, but otherwise NO CHEESE on my sandwiches.

The third exception is what this post is really about.  My very favorite sandwich!!  A grilled veggie sandwich on a crusty baguette or ciabatta bread with a creamy, tangy goat cheese.  I grill veggies in large batches and keep them in the refrigerator ready for salads or sandwiches.  In this case, it works best if the veggies are warm, so that they help to melt the cheese a bit.

Most people steam or boil vegetables.  Almost all veggies can be roasted or grilled and the flavors that come out when they cooked this way are phenomenal.  Some work better on a sandwich.  Basically a mix of juicy and dryer vegetables works best.  For example, grilled tomatoes are fabulous, but if you use too many on a sandwich, they will make your bread soggy.  Before grilling, I usually brush my veggies with olive oil that has been infused with lots of garlic and rosemary.

My favorite combination for a sandwich is grilled eggplant, zucchini,  peppers - one sweet and one chili, onions, and tomatoes.  I slice open the bread and spread both sides with a thick layer of goat cheese.  If I am feeling extremely decadent, I will mix the goat cheese with some oil cured sun-dried tomatoes first.  Layer on the veggies.  Close the sandwich and it's ready to eat.  If you have a panini press, this is a great time to use it too.

Don't limit yourself to my list of vegetables.  Many people like grilled carrots, asparagus and portobello  mushrooms on their panini.  Adding a grilled chicken breast, sliced leftover steak or grilled salmon is also a delicious addition.  Get creative and enjoy!!

Corn on the Cob in a rice cooker?

Yes you can!

Husk corn and place in rice cooker.  The ears might have to be broken in half to fit.

Put one cup of water in the rice cooker.  If you have a steam function, turn it to 10 minutes.  If it's just an on/off rice cooker, choose white rice and set your own timer for 12 minutes.

Perfect corn every time!!

Veggie Cooking Cheat Sheet

I read many food blogs and check out food websites regularly.  I can't get enough recipes.  Even if I ate and cooked 24 hours a day I couldn't come close to 1% of the recipes I have stored "to try soon."

One website I really like is Kidspot.  It is a fun place for all sorts of parenting.  The health and food sections are my favorite.  Recently, they posted a Veggie Cooking Cheat Sheet that is superb!   Check them out!

I love cauliflower. It is my very favorite veggie. My hubby won't touch the stuff. Here is a recipe that I make for myself for lunch sometimes.


Red Thai Curry with Cauliflower

This recipe is pretty fast…for a slow cooker. It only needs 2.5 hours, so you can set it in the afternoon for dinner, or start it in the morning and it’s ready for lunchtime. The leftovers are fabulous; heat up a container of this at work and everyone will be sniffing the air at lunchtime, asking “Mmmm, what is that?” In fact, I often make it just for leftovers, I’ll start it after work when I get home, (have something else for dinner) and before bed pack it up for the next few day’s lunches.

red thai curry

If you’re not a tofu fan, don’t sweat it. Serve the curry over 1 pound of cooked shrimp instead for your protein. It is delicious either way. Sometimes I use both the tofu and the shrimp.

Notice in this recipe I used regular (not light) coconut milk, and kept the amount to 1/2 cup to keep the fat content moderate. If you choose to use light coconut milk, use 1 cup). I have no preference either way and find them equally enjoyable and creamy. :)

• 1 head cauliflower (6” diameter)
• 1 cup frozen cut green beans
• 1 cup frozen peas
• ½ cup chopped yellow onion
• 2 tablespoons minced ginger
• 2 tablespoons red Thai curry paste
• 1 1/2 cups vegetable broth
• ½ cup coconut milk
• ¼ cup fresh basil, shredded
• Salt to taste (or 1 Tablespoon fish sauce)
• 1 pound extra firm tofu (or cooked shrimp)

1. Chop cauliflower into large florets and place in slow cooker. Add green beans, peas, onion, and ginger.
2. In a bowl, combine vegetable broth and curry paste, and stir until smooth. Pour over vegetables in slow cooker.
3. Cover and cook on high for 2 1/2 hours.
4. Stir in the coconut milk and shredded basil, and season to taste with salt or fish sauce.
5. Cube the tofu and place into serving bowls. Ladle hot curry over tofu to serve.

Makes 4 servings

Per serving: 262 calories, 12 g total fat, 6 g saturated fat, 0 mg cholesterol, 24 g total carbohydrate, 8 g dietary fiber, 17 g protein, 637 mg sodium.

Per serving (with shrimp instead): 263 calories, 8 g total fat, 6 g saturated fat, 218 mg cholesterol, 20 g total carbohydrate, 6 g dietary fiber, 29 g protein, 884 mg sodium.

Sweet Potato Pie

Sweet potatoes are the most nutritious vegetable in the entire produce section of the super market. After I discovered that fact, I started cooking with them much more than with white potatoes. So, why not make dessert with this king of nutrition???

Sweet Potato Pie
makes 8 servings

1 pie shell - pre-baked until brown and set (make your own or use whatever store bought variety you like)

Preheat oven to 375F.

For the filling:

3 medium sweet potatoes (about 1 1/2 pounds) - roasted fork tender
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream (I use evaporated skim milk)
1/2 cup light brown sugar (I use Splenda brown sugar)
1/4 cup light corn syrup (I use grade B amber maple syrup)
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
pinch ground cloves

Peel sweet potatoes and mash lightly with a fork. Transfer to food processor with butter and process until smooth. Add remaining ingredients, pulse to combine. Pour filling into pre-baked crust and bake until set, about 20 minutes. Remove from oven and cool on a rack.

Serve with freshly whipped cream. For a special treat, when whipping the cream add a tablespoon of bourbon or rum for flavor in addition to the normal vanilla and sugar.

What to do with winter squash

I love winter squash and have cooked it in many ways. But, as with most foods, simple is almost always the best when you have really good food.

Cut the winter squash into wedges. Don't bother peeling it. Lay it on a baking sheet. Drizzle with olive oil, and season with a savory spice blend like chili powder or adobo and with salt and red pepper flakes. Then roast in a 425F oven until softened and golden brown in spots.

Splash a little red wine vinegar over it when it comes out, and some fresh or dried herbs, like mint or oregano. This is great either hot or room temperature, and is a refreshing change from the standard sweet topping for squash.

***

Roasted Brussels Sprouts with Bacon

I love Brussels sprouts. I can eat them raw or cooked. But, I also know that many people don't like them. I am always looking for new ways to cook them. Here is one that most won't be able to resist. After all, what doesn't taste good with bacon??

2 ounces slab bacon, cut into 3/4-inch cubes
1/2 cup walnut pieces
2 (10 ounce) packages fresh Brussels sprouts, trimmed and halved
Salt and freshly ground pepper

1 - Preheat oven to 375F
2 - Cook bacon and walnuts in a large oven-proof skillet over medium heat until bacon begins to crisp and walnuts are toasted, about 4 minutes. Transfer bacon and walnuts to a bowl using a slotted spoon; set aside.
3 - Add Brussels sprouts to skillet and season with 1/2 teaspoon salt and pepper. Transfer pan to oven and roast for 30 minutes. Add bacon and walnuts and continue to roast until sprouts are cooked through and golden, about 10 to 15 minutes more.

**