Category Archives: Vegetarian Dishes

Baked Disco Tots

You’ve heard of Disco Fries, Right?  Well, here’s my spin on it.

This dish couldn’t be easier!  I baked some Trader Joe’s Trader Potato Tots, following the directions on the package; sprinkled loads of shredded Cheese over the top and put them back into the hot oven for like 30 seconds, just to melt the Cheese.

Now plate and enjoy.  I like mine with Kewpie Mayonnaise, you choose your own dipper, but it’s really not necessary, these gems are perfect just as they are.

 

Meyer Lemon & Thyme Infused Sea Salt

Meyer Lemons just arrived in our local Green Grocery.  These little darlings have the most wonderful smell.  They kinda brighten up a Winter’s Day.  I wanted to try something different with them, AH!  Flavored Salt.

Ball® Brand Dry Spice Jars

I found these jars at the Mega-Mart and thought this would be perfect for Food As Gifts.

So here’s how it went …

 

Auntie Doni’s Meyer Lemon & Thyme Infused Sea Salt

½ C. Coarse Sea Salt

2 Meyer Lemons, zested (approximately 2 Tbsp. of zest, no white pith please)

2 Tbsp. fresh Thyme, cleaned and dried well (leaves only, stripped off the stems)

Place all of the ingredients into a Food Processor and whiz it up to the coarseness of your choice.

Ball® Brand Dry Spice Jars filled with my Sea Salt

You’ll have enough Salt to fill 2 four ounce Mason Jars.

Refrigeration is not necessary in an airtight container, such as a Mason Jar.  Your infused salt will last indefinitely in a cool, dark cupboard.

Shucks, I had to use different jars

And this my friends is why I had to return those uber cute jars, they’re not airtight, DANG IT!!  I transferred the salt into regular 4 oz. jars, fitted with new lids and rings.  Oh well.  But I mean, come on man!  How great does that look?!

I shared a jar with Missus Dear Friend, who has tried her share of the bounty on acoupla things already.

Her first try was on some Baked Salmon Fillets served with her KILLER Caesar Salad; next was her outstanding Guacamole, MMM!

The possibilities are endless.

*Cook’s Tip: You don’t need to go out and buy expensive labels.  Use your favorite Word Processor and print out whatever you like, in the font and colors that tickle your fancy; use your choice of crafting scissors and a glue stick.  That’s it.  It’s simple, cute and the label will wash right off with warm, soapy water.

Enjoy!

Trader Joe’s Soft Pretzel Sticks

Trader Joe's Soft Pretzel Stick

Oh my gravy all over my two scoops rice (that’s OMG! in my world) !!!!

Recently, DH was reading an article in the local newspaper, yes, some folks do still read newspapers, anyways it was about the most popular items at Trader Joe’s.  One of them was their bakery items, Soft Pretzel Stick.  It’s HUGE!  Like a mini loaf of bread.

On my last trip to TJ’s, I picked two of these ginormous “sticks”.  When I got home, I immediately popped them into a hot oven for about 10 minutes, plated them up with some Spicy Brown Mustard for dipping, and WOW!!!

We’ll need to watch ourselves, `cuz we could easily eat these ALOT!!  Next time though, I want to try these with a Cheese Sauce for dippin’.

Impossible Pumpkin Pie

I’d been seeing many posts all over the social media places for Impossible Pumpkin Pie.  Do you remember Impossible Pies?  Bisquick™ introduced them back in the 1970’s.

Impossible Pumpkin Pie Impossible Pumpkin Pie

I don’t recall which recipe I used for this, um,  (there’s many and I don’t want to embarrass the author), pie, but, ACK!  Really not good.  Mr&Mrs Landlord’s dogs liked it though, HA!!!

Update To My Blog

I started to think about a comment that one of my blog’s followers, Krystle @ Pictures & Plane Tickets, made awhile back, that she doesn’t eat meat.  I know several folks who simply do not care for meat, be it the texture, the smell; my niece can’t stand to touch any sort of raw animal flesh.  I remember someone telling me that people who eat meat have a different sort of smell to them, HMMM, interesting.

Anyways, so I did some updates to all of my posts from the past 4 fours, to include Categories and Tags for Pescetarian Dishes as well as Vegetarian Dishes.  Now everyone can check out older posts that may suit their tastes better.

Enjoy!

Fish Vera Cruz Style Ala Missus Dear Friend

I’ve mentioned my Dear Friend before several times here on my blog.  A few months back she and her husband decided, for better health, that they would go Gluten Free-Dairy Free-Pescetarian.  We started to talk about different Seafood, mainly Fish, recipes.  I suggested this one for them

https://mykitcheninthemiddleofthedesert.wordpress.com/2013/01/09/vera-cruz-style-fish-our-way/

Might tasty!

So as we talked about this particular recipe, I suggested that I contribute to her pantry some of the ingredients to make up this dish and she could go from there if they enjoyed it.  There’s no sense in investing in a whole jar of capers and you discover that you don’t care for them, then what?  Remember, a recipe is simply someone else’s idea, make it your own.  If you don’t like a component, leave it out.

WOW! Missus DF you knocked it out of the park girl friend!!  She used Cod, which is a nice mild fish for sure, and her choice for a side dish was Cabbage Steaks.  If you’ve never tried them, do!!

So if you’ve been following my blog over the past 4 years and you’ve EVER tried any of the recipes or concepts that I’ve posted, please let me know…a photo of the dish would be awefully nice too 😀

Homemade Cheese Raviolis

One of my long time followers, Krystle, who also blogs at Pictures And Plane Tickets (please check out her blog) requested my recipe for Cheese Raviolis.

Ya know, I could have sworn that I’d posted this recipe previously, but I guess not, just mouth watering photographs of the end product… sorry, my bad.  So with no further ado, here we go.

Auntie’s Cheese Raviolis

Dough:

3 1/2-4 C. All Purpose Flour (or Semolina)

1 1/2 tsp. Table Salt

4 large Eggs, beaten

1 Tbsp. Olive Oil

1 Tbsp. Water

Filling:

1 lb. Ricotta Cheese (I get the Whole Milk, go for it I say 😉 )

1 C. Parmesan Cheese, grated (buy the best quality you can find)

1/4 C. Flat Leaf Italian Parsley, chopped

Salt & Pepper to taste

Now, let’s get to it.

For the dough:

In a food processor combine the dry ingredients; with the machine running add the Eggs and Oil. Pulse in enough Water for the dough to JUST come together, you don’t want it too wet or sticky but firm and smooth to the touch.  Turn the dough out to a large piece of plastic wrap, bringing all bits together into a ball; cover well and let it rest in the refrigerator for at least 1 hour, but no longer than 24 hours, it turns a funny looking grey, unappetizing color.

For the filling:

Combine all ingredients in a medium sized bowl.  Take a zip-top baggie, fill about half way (not too full as it makes it unyielding when it comes time to fill the raviolis).  Snip a smallish hole in one corner, this makes the filling process much easier; close up the bag and place in a small bowl to keep everything contained for now.

To assemble:

Divide the dough into about 12 pieces, being sure to keep the dough covered in the plastic so that it doesn’t dry out.  Dust your counter top with a small amount of flour, then with a rolling pin, flatten out 1 piece of dough into a rectangular shape, thin enough to go through a Pasta Sheet Roller on the first setting. Dust the dough lightly and run it through as many settings as you like, I go from #1 to #4 on my KitchenAid attachment.  Set aside and repeat a second sheet.  Using a Ravioli Mold makes life easy.  Place one sheet over the flour dusted mold, make the rounded indentations and fill by squeezing that baggie of goodness in to that spot, not too much though; very lightly moisten all edges of the form with your finger dipped in some water.  Place the second sheet over the top, starting from on end and gently pressing out any air.  With the rolling pin provided (or your own) seal and cut all edges well (you’ll see the metal edges come through), peel away the excess dough (save that under the plastic wrap) and turn the Raviolis out on to a floured sheet pan.

Repeat

I get anywhere from 6 to 7 dozen Raviolis with this recipe.  Allow the Raviolis to rest for at least 3 hours on the kitchen counter, uncovered.

To Cook:

Bring a large pot of water to a rolling boil, add the appropriate amount of salt and stir.  Gently drop your desired amount of Raviolis into the pot and cook for 5-7 minutes or to your preferred doneness.

Now that’s just one technique of assembly Raviolis, you could go without the mold and simply roll out the sheet of pasta, squirt on some filling, fold over the dough and cut as desired.  I have a hard time with that, they wind up exploding in the boiling process, not good eats.

I like to make a large batch of Raviolis and once dried, I pop the entire sheet pan into the freezer overnight, dust off the flour and place in a zip-top bag for later consumption… I mean 84 Raviolis are ALOT!!! 

*Added bonus – if you like, this dough makes wonderful fresh Fettuccine or Spaghetti or really any shape you like.  I do this with the leftover scrapes of from the Raviolis.  I gather them all up into a ball, sheet it out and cut as desired.  I roll the sheets up into a “cigar shape” and use my parring knife, unfurl each strand into that sheet pan of flour, toss to coat in the flour and allow to dry a bit.  You can freeze the fresh pasta for next Sunday’s Supper.

homemade pasta

ENJOY!