Saturday, September 24, 2016

Sweet Potato Leek Gratin

This is a recipe of Melissa Clark's from the NYT. Her recipe called for white potatoes but I only had sweet on hand and it turned out just yummy. Next time, I'll try it her way.

2 large sweet potatoes, peeled and sliced in 1/8 slices. (I used my mandoline for this job)
2 leeks sliced lengthwise and then chopped and washed well cause leeks are filled with dirt!!
2 cloves garlic minced
1 cup heavy cream
salt and pepper
2 T butter
3/4 cup shredded gruyere

Spray a deep dish pie pan or 2 qt gratin dish
preheat oven 350

In skillet, melt butter and sauté leeks 7 minutes, seasoning well with salt and pepper. Divide the potatoes and layer half in the bottom of the dish, add half the leeks, then the rest of the potatoes and top with the rest of the leeks. In skillet you cooked the leeks, add the cream and the garlic and few dashes of thyme and nutmeg and simmer for five minutes. Then pour over potato/leek mixture and top with cheese. Cover with foil and bake 40 minutes, then uncover and bake for 20 minutes. Let stand a while before cutting.

Tuesday, August 23, 2016


It's not really summer until you've had some watermelon! How about a watermelon tomato salad? Deliciously refreshing.

2 cups cubed seeded watermelon
1 cup cherry tomatos, halved
large handful of cilantro chopped
1 cup white vinegar
1 jalapeno sliced
1/2 sweet onion, sliced thinly
salt, pepper, cumin
feta cheese, crumbled
lime wedges

Slice onion and jalapeno into small bowl. Pour vinegar over an let that sit for 1/2 hour.

When ready to serve, Mix together the watermelon and tomatoes in large flat bowl. Drain the onion mixture, reserving one tablespoon of vinegar. Add onion mixture to bowl, sprinkle on cilantro and feta. Season with salt, pepper and cumin and drizzle vinegar over all. Serve with lime wedges.

4 servings

Monday, August 22, 2016

Tomato Cuke Raita and Costco Naan

I love the yogurt based raita served with Indian food. The other day I decided to make a cheat curry using Trader Joe's Curry Simmer Sauce. I sautéed onion, red pepper, and a bunch of chunkily chopped cauliflower and then simmered it for a half hour. Good over brown basmati rice. I did however, make homemade raita (yay, me). The real score of the evening was the naan I found at Costco. They are small naan-just perfect size for your toaster--are you kidding me?

1 cup yogurt
1 tomato, diced
1/2 cucumber grated
juice of one lemon
cumin, coriander, salt and pepper
handful of chopped cilantro

Mix it all up and chill a couple hours ahead to blend flavors.

Sunday, August 21, 2016

Seared Scallops over Lentils and Spinach

A while back I made a big batch of Sloppy Lentils and I froze half. The other day I thawed them and decided they'd make a great "bed" for some succulent scallops. I also added a whole bunch of spinach for color.  And, why not throw in some bacon for good measure? Yum!

Sloppy Lentils (see March 2011 entry)
Sea scallops for two
bag of spinach
2 garlic cloves, minced
olive oil and butter
salt and pepper
2 bacon slices
smoked paprika

Heat up the lentils
In large skillet, fry up two rashers of bacon, drain and crumple. In same skillet quickly cook the garlic (don't let it burn) and throw in the spinach in batches to wilt. Remove spinach to warm bowl. Add some butter to skillet and quickly sauté the scallops--they cook fast--a couple minutes max on each side. Salt and pepper the scallops. Dust them with a bit of smoked paprika.  In bowl, layer the lentils, the spinach and top with the scallops.

Saturday, August 20, 2016

Southwest Tuna Salad

Here's a different twist on the tried and true tuna salad most people always make. The addition of corn and southwest spices make for a tasty departure.

1 can tuna, drained
1 cooked ear of corn, sliced off cob
1/2 cup Greek yogurt
juice of one lime
1 t chili powder
1/2 t cumin
1/2 t oregano
1/2 red pepper diced
1 jalapeno diced
1 rib celery diced

Mix the yogurt, lime juice and spices and then mix that mixture into the other ingredients.