Potato Cakes

 

Ingredients

· 2 cups leftover mashed potatoes

· 1 small onion, peeled and grated

· Handful of fresh chives, finely chopped

· 1  cup crumbled feta cheese

· 1 large egg, lightly beaten

· 1 tbsp. olive oil, plus more as needed

· Flour

· Sea salt and freshly ground black pepper

 

Steps

1) Mix the mashed potatoes with the onion, chives, feta cheese, and egg. Season with plenty of salt and pepper.

2) Heat about 1 tbsp. olive oil in a nonstick frying pan over medium heat. Using floured hands, scoop up large balls of the mixture, roll, and flatten slightly. Carefully add to the hot oil and fry for 2-3 minutes on each side until golden, adding more oil to the pan as needed. Serve hot with a green salad.

 

From: The Illustrated Quick Cook: time-saving tips, after-work recipes, cheap eats

By: Heather Whinney

 

Fantastic Four Grilled Cheese Sandwich

 

Ingredients

· 2 green apples, peeled and chopped

· 2 harbanero peppers, stemmed and halved

· 1/2 red bell pepper, seeded and ribs removed, coarsely chopped

· 1 tablespoon agar-agar

· 1/2 cup white vinegar

· 1 cup sugar

· 1 cup water

· One 0-inch ciabatta loaf, halved horizontally

· 4 ounces sliced fresh mozzarella cheese

· 4 ounces Spanish goat cheese

· 4 ounces aged Gouda

· 4 ounces black truffle cheese

· 1/4 cup unsalted butter

 

Steps

1) In a food processor fitted with the blade attachment, combine the apples,
harbanero peppers, bell pepper, agar-agar, and vinegar. Blend until smooth.

2) Pour into a medium saucepan lined with 4 layers of cheesecloth. Squeeze the liquid into the pot and discard the solids. Add the sugar and water to combine.

3) Place the pot over medium heat and bring to a simmer, then carefully pour the hot jelly mixture into a rimmed quarter sheet pan. Refrigerate uncovered until fully set, about 1 hour.

4) When the jelly is set, preheat a panini press, or if you don’t have one, set two
cast-iron pans or griddles over medium-high heat.

5) Build the sandwich by layering the mozzarella, goat cheese, Gouda, truffle cheese, and the whole sheet of pepper jelly on the bottom half of the ciabatta, then top with the second half of the bread.

6) If using a panini press, butter the top and bottom of the grill, then insert the
sandwich and cook until crispy on the outside and melted on the inside. If using the two-pan method, melt half the butter in one of the cast-iron pans and place the sandwich in the pan. Top the sandwich with the
remaining butter and firmly press the other pan on top. Be sure not to burn yourself, as both pans are very hot. Heat, continuing to press, until cooked through. Cut in half and serve.

 

From: Marvel Eat the Universe: The Official Cookbook

By: Justin Warner

 

Pulled BBQ Chicken Sandwiches with Coleslaw

 

Chicken

· 3 pounds skinless, boneless chicken thighs

· 1 tablespoon extra virgin olive oil

· 1.5 teaspoons chili powder

· 1.5 teaspoons ground cumin

· .75 teaspoon kosher salt

 

BBQ Sauce

· 1.5 cups ketchup

· .5 cup cider vinegar

· .25 cup packed dark brown sugar

· 1 tablespoon unsulfured molasses

· 1 tablespoon Worcestershire sauce

· 1 tablespoon dry mustard powder

· 1.5 teaspoons freshly ground black pepper

· .25 to .5 teaspoon cayenne pepper

· 1.5 teaspoons kosher salt

· 1.5 teaspoons all natural liquid smoke (optional)

 

Steps

1) Preheat the oven to 350°F

2) Pat the chicken dry with paper towels. Trim away any extraneous fat. Put the chicken in a large baking dish. Drizzle with the oil. In a small bowl, combine the chili powder, cumin, and salt. Sprinkle over both sides of the chicken and rub to coat completely. Cover the dish tightly with foil. Bake for 1 hour, or until the chicken is cooked through and pulls apart easily.

3) For the BBQ sauce, in a medium saucepan over medium-high heat, whisk together the ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard
powder, black pepper, cayenne, salt, liquid smoke, if using, and .25 cup plus 2
tablespoons water. Let come to a boil, then reduce the heat to low and simmer for 15 minutes to let the flavors come together.

4) Use 2 forks to shred the chicken
into a medium bowl. Stir in as much or as little BBQ sauce as you like. Spoon the chicken and Coleslaw into the rolls.

 

From: Food Swings: 125+ recipes to enjoy your life of virtue & vice

By: Jessica Seinfeld

 

Stuffed Eggplant with Ricotta and Spices

 

Ingredients

· 2 medium eggplants, peeled, cut in 16 round slices and salted

· 1 cup rice or corn flour

· Freshly ground black pepper, to taste

· 1/4 cup extra-virgin olive oil, or as needed

· 1 clove garlic, chopped

· 2 cps tomato sauce

· 1 pound ricotta cheese, wheat-free

· 1 cup freshly grated Parmesan cheese, divided

· 2 eggs

· 1 teaspoon dried basil

· 1 tablespoon dried oregano

· 1 cup shredded mozzarella cheese

 

Steps

1) Stack the salted eggplant slices on a plate and put another plate with a weight on top to press the brown liquid out of them.

2) Mix the flour and pepper and use it for dredging the eggplant slices. Fry the slices in the olive oil and garlic, removing the paper towels as they are browned.

3) Preheat the oven to 325°F. Prepare a 2-quart casserole dish or a 10”x 10” glass pan with nonstick spray and spread with a thin layer of tomato sauce.

4) In a large bowl, mix the ricotta cheese, 1/2 cup of parmesan, eggs, basil, and oregano. Place a tablespoon of the egg-cheese mixture on each slice of eggplant and roll, placing steam-side down in the baking dish.

5) Spread with the remaining tomato sauce, sprinkle with the rest of the Parmesan cheese and the mozzarella cheese, and bake for 35 minutes.  

 

From: The No-Wheat Cookbook: Easy, delicious recipes for a wheat-free diet

By: Healthy Plate

 

Taco Salad

 

Ingredients
· 2 tbsp. olive oil
· 1 lb. ground beef
· 1 tsp. chili powder
· 1/2 tsp. garlic powder
· 1/2 tsp. onion powder
· 1 tsp. paprika
· 1/2 tsp. cumin
· 1/2 tsp. dried oregano
· 1/3 cup water
· Salt and freshly ground pepper
· 1 large iceberg lettuce, shredded
· 3 large tomatoes, cut into wedges
· 3 scallions, finely slice
· 1/2 cup sliced black olives
· 1 cup grated, sharp Monterey Jack cheese
· 1 cup tomatoes salsa
· 1 package corn chips
 
 
Steps
1) place a large skillet over medium-high heat; add the olive oil and the ground beef. Cook the beef, stirring to break up lumps, until browned. Add the chili, garlic and onion powders, along with the paprika, cumin, and oregano, and toss the beef to coat it evenly. Add the water, reduce the heat to medium, and simmer until the moisture has been absorbed. Season with salt and freshly ground pepper, remove from the heat and let cool.
2) Layer the lettuce, tomatoes, and scallions on a large serving plate. Distribute the olives, cooled beef, and grated cheese over the top.
3) When you are ready to serve the salad, spoon the salsa over the beef and salad. Lightly crush a few corn chips and sprinkle over the top to garnish; put the rest in a serving bowl on the side. Serve immediately.
 
From: 200 Potluck Dishes
By: Michelle Keogh