Fried Okra

Every once in a while, Clyde craves fried okra.  Since it is impossible to be had here, his sister, Sara Warne gave me a fun recipe.  It is easy and doesn't stink your house up with fried oil because you shallow fry them.

Fried Okra
10 ounces frozen okra, thawed or fresh okra - sliced into circles.
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornmeal
1 Tablespoon flour
4 Tablespoons peanut or vegetable oil

On a plate (I used a zip-lock plastic bag because I could throw it away after) spread out okra and season with salt and pepper (I just tossed the salt and pepper in the bag).  Mix the cornmeal and flour together.  Toss the cornmeal/flour mixture in the bag with the okra.  Pour into a colander with fairly large holes and sift the excess off.  In a fry pan, cover the bottom of the pan with vegetable oil (should be about 4 Tablespoons).  Bring the oil up to heat - just until it starts to shimmer (I put it on med-high).  In small batches, cook the okra until dark golden brown (but not burned) about 5 minutes with a stir in the  middle of the time (it might take a bit longer).  Drain on a paper plate with paper towels.  When all of the batches are finished, serve with a sprinkling of coarse salt over the top.  This enough for Clyde or a 3 people.
Note: the darker brown you can get it - the crunchier they will be.  Just drain the okra on the paper towels for a minute then spread them out on a baking sheet in a warm oven to keep until all are finished.  This will help keep their crunch.

Sour Cream Potato Casserole

These were a variation of a potato casserole that my mother came up with.  They are super simple to make but very rich and calorie laden.  Definitely for a special event.

Sour Cream Potato Casserole - serves 10 well!
1 pound frozen cubed hash browns
1 can condensed cream of chicken soup
1 cup milk
1 pint sour cream
2 cups corn flake crumbs
2 Tablespoons butter
Toast corn flake crumbs in a skillet in  the butter.  In a bowl, mix together the hash browns, cream of chicken soup, milk and sour cream.  Spread in a 9x13 inch baking dish that has been sprayed with cooking spray.  Top with the toasted cornflake crumbs.  Bake at 300 degrees for 55-60 minutes or until bubbly and brown around the edges.

Note: Grandma Brugger would make this when ever we had ham or any cut of meat that did not have juices for making gravy.  As I type this, I notice that the recipe I am typing from says, "Grandma often makes these for special Sunday dinners."  It made me sad because it was all in the present tense.  For a fully vegetarian meal make this with cream of mushroom soup.

Oven Crisp Potato Wedges

1 1/2 pounds new potatoes
1 Tablespoon olive oil
3/4 teaspoon coarse salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper

Preheat oven to 525 degrees.  Quartered potatoes and place them in a large bowl.  Drizzle olive oil over potatoes and toss to coat. 

Sprinkle salt, paprika, and pepper over potatoes, toss to coat well.

Line a baking sheet with foil and lightly spray with vegetable cooking spray.  Arrange potatoes on prepared baking sheet.  Roast for 20 minutes, stirring once or twice during cooking.  Raise heat to broil.  Broil potatoes until crisp, watching closely not to burn, about 1-2 minutes.

Note:  I have added all sorts of different seasonings to our potatoes.  My favorite is the Egg Works Seasoning but I have done it with Cajun Spice, Italian Seasoning, and even Herbs Provencal.  The potatoes are always amazing.  Also, if we have leftovers (and we always do)  I used them for breakfast, either as a side to the eggs or in the scrambled eggs.  Amazing!

Risotto

I have been trying to find a good risotto recipe that doesn't have wine in it. My friend gave me this one and I want to remember it, so I am putting it on here. I haven't tried it yet, though.


1T butter
1T olive oil
1 med chopped onion
1c arborio rice
4c chicken broth
1/4c parmesan cheese freshly grated
1c chopped steamed veggie (like broccoli or asparagus or spinach)
In a large saucepan, heat butter and oil. Add onions and saute until translucent. Add rice, saute 30 sec. Add liquid little by little trying to keep a constant boil. Cook 20 min or until liquid is absorbed. Turn off heat and add cheese and veggie.

Colorful Vegetable Coins

This is vegetable recipe that Doreen Brugger gave me.  She told it is one of Popi's favorites.

Colorful Vegetable Coins
3 medium carrots, sliced in rounds
2 medium yellow summer squash, slice in rounds
2 medium zucchini, sliced
1 small head cauliflower, broken into small florets
1 clove garlic, slice thinly
4 Tablespoons butter
1 cup chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon pepper
Place vegetables in a 3 quart baking dish.  Saute garlic in butter.  Add to vegetables and add broth.  Sprinkle with salt and pepper.  Bake at 350 for 50 minutes.  Bake at 12-15 servings. 

Oven Baked French Fries

These come out really crispy for oven fries


Oven Baked French Fries
2 large baking potatoes
2 Tablespoons vegetable oil


Set your oven at 375 degrees.  Set a cooling rack inside of a cookie sheet with sides (jelly roll pan).  Cut your potato into even strips but fairly thin slices.  Toss in 1 Tablespoon oil.  Place in an even layer on the cooling rack and sprinkle with salt.  Bake 30 minutes.


Remove the cookie sheet from the oven and set the oven to 425 degrees.  Remove the french fries from the pan and toss with 1 Tablespoon of oil.  Sprinkle any seasonings you want on your french fries now.  Place back on the cooling rack.  Bake at for 15 minutes.  If desired sprinkle with coarse sea salt and serve.


 Note:  At the second stage of this, I remove everything with tongs and toss the fries in a large bowl with the oil and then add the spices I want to use.  I replace the fries with the tongs on the rack.  My favorite spice is a bottle I bought in Las Vegas at one of Heidi and Andy's favorite restaurants.

Jewel Roasted Vegetables

This has become somewhat a Thanksgiving tradition.  People that don't like these vegetables even like this recipe.  But then I have found people tend to like vegetables better roasted or grilled.

Jewel Roasted Vegetables
4-5 medium beets
3 Tablespoons olive oil divided
1 1/2 pounds carrots (whole carrots work best for this)
1 1/2 pounds Brussels sprouts
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees.  Put the beets in a small baking dish and rub them with 1 Tablespoon of olive oil.  Cover the dish with foil and put into the oven for 30 minutes.

In the meantime, peel and cut the carrots in to 1-inch pieces.  Trim and cut the Brussels sprouts in half lengthwise.  Put the carrots and Brussels Sprouts onto a large baking pan and toss with the remainder of the olive oil. 

After the betts have been cooking for 30 minutes, add the large pan of vegetables to the oven and cook for 1 hour, stirring the vegetables every 20 minutes.

Remove the beets from the oven and transfer to a cutting board to cool. Remove the other vegetables and sprinkle with salt and pepper.  When cool enough to handle, peel the beets and a cut into similar sized piece so the other vegetables.  Toss the vegetables together in a serving bowl and serve immediately or refrigerate and reheat in the microwave just before serving. 

Note: I often add fresh green beans to this mix with excellent results but I don't add them until the last 1/2 hour of cooking.  I must admit I don't always stir my vegetables.  I often stick them in the oven and forget them and they still taste wonderful. 

If you want to roast other vegetables, sprinkle them with a bit of olive oil.  Below are the roasting times.
Roasting times for other vegetables:
Broccoli - 20 minutes at 375 degrees (It is best to keep the florets quite large for broccoli - otherise you have very 'toasted' broccoli
Asparagus - 30 minutes at 400 degrees

Baked Mashed Potatoes

This recipe is so good but it makes a lot! 

Baked Mashed Potatoes
5 pounds potatoes
1/4 cup butter
2 cups light sour cream
8 ounces light cream cheese
1 teaspoon salt
1/2-1 teaspoon pepper
Wash and peel the potatoes.  Place cut up potatoes in water in pot you are going to cook them in but don't turn it on until all of the potatoes are peeled and cut up. Make sure you cut the potatoes into similar size pieces so they cook evenly.

Place the potatoes in a large pot and fill with cold water, just covering the potatoes.  Bring the water to a boil.  Cooking time is determined by the size and freshness of the potatoes - anywhere from 15-30 minutes.  Watch to make sure the pot does not overflow.  When the potatoes are fork tender, they are done.

Drain the potatoes and add butter, sour cream, cream cheese, salt and pepper.  Mash the potatoes until smooth or whip with a mixer.  Spoon the mashed potatoes into a greased 9x13 inch pan.  Bake at 375 degrees for 45 minutes, or until bubbly.  This will serve 12-15 people generously.

Note:  These mashed potatoes can be made days in advance and refrigerated.  This recipe also can be cut in half very easily for smaller groups. 

Sweet Potato Casserole

This is a really good Sweet Potato recipe.  I had to share.

Sweet Potato Casserole
1 can (29 ounces) sweet potatoes, packed in light syrup, drained
1/3 cup heavy cream
1/4 cup packed brown sugar
1 large egg
1 Tablespoon butter, melted
3/4 teaspoon pumpkin pie spice (optional)
1/4 teaspoon salt

Topping #1
3 Tablespoon brown sugar
1/3 cup finely chopped pecans
1/4 melted butter

Topping #2
3 Tablespoons brown sugar
8 ounces miniature marshmallows
2 Tablespoon melted butter

Preheat oven to 350 degrees.  Lightly grease a 2 quart casserole dish or spray it with non-stick cooking spray. 

For sweet potatoes: Place the sweet potatoes, cream, brown sugar, egg, butter, pumpkin pie spice, and salt in a food processor or blender.  Blend until smooth.  Pour into prepared casserole dish.

For topping #1: In a small dish, mix the ingredients together and sprinkle evenly over the potatoes.

For topping #2: Spread melted butter over the potatoes evenly, then sprinkle the brown sugar evenly over the potatoes and then the marshmallows.

Bake 40-45 minutes or until potatoes are golden brown.  Will serve 12-15.

Note: If you are baking these the day ahead, then bake without the topping on for 20-25 minutes.  45 minutes before serving, sprinkle the topping of choice on and bake for 30 minutes. 

Swedish Creamed Potatoes

I made this all the time when the girls were growing up but now as much since it has just been Clyde and me. I am not really sure why. Maybe because I would eat the whole bowl. This is one of my favorite potato dishes.

Swedish Creamed Potatoes
2 Tablespoons butter
3 medium potatoes, peeled and cubed in small cubes (a dice is too fine and so it grated)
1/2 small onion, chopped fine or grated
1/2-3/4 cup whole milk or half & half
1 teaspoon salt
1/4 teaspoon pepper
Heat butter in a heavy skillet until melted. Cook potatoes and onions uncovered over medium heat, turning frequently until the potatoes are light brown, 10-15 minutes. Add the salt and pepper and mix in well. Add the 1/2 cup milk or cream and cover. Turn heat down to simmer and continue to simmer over low heat, stirring occasionally until the potatoes are tender, about 10-15 minutes more. You may add up to 4 Tablespoons more milk or cream if the potatoes get too dry before they become tender. Serve warm.

Note: I served this with any meat that I couldn't get gravy from such as ham, meatloaf, steak, etc.

Roasted Zucchini Fries

I made these for the first time last night as well. I found out that the trick is to cut them thick or they get soggy. The thinly cut "fries" were still tasty! You also want to use small zucchini as the seeds are smaller so they hold their shape better when roasted.

Roast Zucchini Fries

Ingredients:

Olive Oil Cooking spray
4 small zucchini trimmed and cut into "fries"
1/4 tsp sea salt or coarse kosher salt
1 tbsp extra-virgin olive oil
2 tbsp of Parmesan Cheese

Preheat Oven to 450. Line a cookie sheet with tin foil and coat with cooking spray.
Combine olive oil, salt, pepper and zucchini in a large b0wl. Toss to coat thoroughly.
Arrange zucchini on cooking sheet and bake for 18-20 minutes (toss once half-way through) or until tender and lightly brown. Transfer to a plate, sprinkle with parmesan cheese and serve.