Baked Zucchini Halves with Parmesan

Morgan found this is on Pinterest.

Slice a whole zucchini or summer squash down the middle

Brush lightly with olive oil and top with a mixture of:
Grated Parmesan cheese, thyme and rosemary
Sprinkle with salt and pepper

Bake for 15 minutes and finish with three-to-four minutes under the broiler until cheese is crunchy

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Raspberry Cream Cheese Coffee Cake

This one really is from AllRecipes.com. See the original recipe here.

My sister Gail found this recipe.

2 1/4 cups all-purpose flour
3/4 cup white sugar
3/4 cup unsalted butter, cut into 1-inch pieces

1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 egg

1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg

1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350F. Grease and flour a 9-inch spring-form pan.

Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs.

Remove 1 cup of mixture from food processor and set aside.

To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth.
Spread batter evenly into bottom and 2 inches up sides of prepared pan.

Wipe out processor bowl and use it to beat cream cheese, 1/4 cup sugar, and 1 egg together until smooth; pour into batter-lined pan and spread evenly.

Spread raspberry preserves carefully over cheese filling.

Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.

Bake until filling is set and crust is deep golden brown, 45-55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

Optional – drizzle top with a mixture of 1 cup confectioner’s sugar, 1 tsp. almond extract and enough water to make pourable.

Lemon Bars

This recipe is from Southern Living

2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
1 teaspoon lemon zest
1/3 cup fresh lemon juice
1/2 teaspoon baking powder
Powdered sugar

Preheat oven to 350°F. Line bottom and sides of a 13- x 9-inch pan with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease.

Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.

Bake at 350° for 20-25 minutes or until lightly browned.

Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice.
In a separate small bowl, stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture.
Pour mixture over hot baked crust.

Bake at 350°F for 25 minutes or until filling is set.
Let cool in pan on a wire rack 30 minutes.
Lift from pan, cool completely on a wire rack (about 30 minutes).
Cut into bars; sprinkle with powdered sugar.

Korean Style Pickled Carrots

I found this on the internet, on All Recipes maybe? I am sorry I can’t give it proper credit and I have no idea how authentic this recipe is but we served it with Beef Bulgogi and found it delicious. We cut back the fish sauce from the original recipe because we find it overwhelming.

1 Tbsp. Siracha
2 Tbsp. rice vinegar
1 Tbsp. fish sauce
1 Tbsp. sugar
1 lb. carrot, julienned (I confess I used the shredder blade on my food processor, the mandolin was too slow)

Mix the dressing ingredients to dissolve the sugar. Pour over carrots and allow to stand 4 hours or overnight in the fridge.

Cabbage Soup

Adapted from Vegetable Soups from Deborah Madison’s Kitchen, New York, NY: Broadway Books, 2006.

This is surprisingly good.

1 lb. green cabbage (recipe recommends Savoy, I used regular green cabbage)
3 Tbsp. butter
1 large leek, quartered lengthwise, thoroughly rinsed, and sliced thin (white & light green parts only)
1 large Yukon Gold or russet potato, peeled and cut into large dice
salt & freshly ground pepper

Bring 3 quarts of water to a boil.
Meanwhile, cut the cabbage into wedges, remove the core and thinly slice.
Cook in boiling water for 1 minute, drain.

In a soup pot, melt the butter. Add the leek and potato and cook for a minute or two. Add the cabbage and 1 teaspoon salt. Pour over 5 cups water, bring to a boil, then lower the heat and simmer, covered, about 20 minutes until the potato is tender.

Season with salt and pepper to taste.

Serving suggestions:
– To each bowl add a dollop of sour cream and minced parsley
– Float a slice of crusty bread and cheese (blue or cheddar) in each bowl