Dill Cheese Quick Bread

Source: Simply in Season
Date tried: October 8, 2017
Yield: 1 loaf
Time needed: 1 hour

I made this from a baking mix created earlier. It is quite a nice loaf which we served as part of Thanksgiving dinner.

Dill Cheese Quick Bread

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Tandoori Aloo

Source: Indian Recipes Under 30 Minutes
Made: November 16, 2013
Yield: 4-6 servings
Time to make: 30 minutes.

I am still discovering my own neighbourhood.  A few weeks ago I found a lovely Indian grocery store within walking distance.  And I found not only an ingredient which was new to me, chaat masala, but lots of other fascinating new things to try.

On my first try, I don’t think I mastered the instructions to let the potato shells crisp without letting them turn colour, nor do I have a proper grill, so under the broiler has to do.  Nevertheless, although I found the recipe a bit fussy to put together, it is certainly a treat to the taste buds.  And practice, no doubt, will make it seem easier.

Tandoori Aloo (stuffed potatoes)

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Split Pea Rarebit

Source: Recipes for a Small Planet
Date tried: April 13, 2014
Yield: 5 servings
Time needed: 45 minutes

Time saver
Use leftover rice and peas and take only 15-20 minutes to prepare sauce and serve.

I am not a beer drinker. My father was, as were his friends, and I remember many a Saturday morning they spent around the kitchen table with a case of beer as they played endless hands of cribbage. So I had plenty of opportunity to acquire a taste for beer as I grew up, but I never did. (I can still play a mean hand of cribbage, though.) Wine is my choice of alcoholic beverage. I only buy beer when I need it for cooking.

According to this recipe, the beer is optional. But don’t omit it. I found the sauce quite unpalatable without it. An even better choice is to make a more traditional rarebit. I did follow the tradition of using toast rather than rice as the base for the sauce.

Did you know that “rarebit”is a made-up culinary term to replace “rabbit”? The original name, “Welsh rabbit”, was an English slur against the Welsh, implying such poor hunting skills that a Welsh hunter had only bread and cheese to eat after a day hunting rabbits, while an English hunter, of course, had rabbit stew. As the dish made its way into cookbooks, “rabbit” became the more genteel “rarebit”.

Split pea rarebit

Split-Pea Rarebit
1/2 cup split peas or other small bean
1 small onion
11/2 cups brown rice
1 recipe cheese sauce

Cheese Sauce Ingredients
1/4 cup oil
1/4 cup whole wheat flour
11/2 cups water
1/2 tsp. salt
1 Tbsp. tomato paste
dash nutmeg
1/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
pinch dried chili peppers
1 cup cheddar cheese, grated
1/2 cup beer (optional)

Cook the rice (45 minutes)
Cook the peas until tender (20-30 minutes)
Sauté the onion

Make the cheese sauce:
Heat oil
Stir in flour and cook until bubbly (about 2 minutes)
Add water and simmer until thick (about 15 minutes)
As the sauce is thickening, add the salt, tomato paste,nutmeg, mustard, Worcestershire sauce and dried chili peppers.
When the sauce is thick, stir in the shredded cheese until it is melted and the sauce is smooth.

Add the cooked peas and onions to the sauce, and the beer if you wish.
Pour over servings of the cooked rice.

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Cheesies

Source: Recipes for a Small Planet
Date tried: April 22, 2014
Yield: 40 cheesies
Time needed: 25-30 minutes

A homemade version of this popular snack. It is very much like a cookie—a sort of baked cheese ball. I will have to give this recipe another try as it did not turn out as well as I hoped.

Cheesies

Cheesies
1 cup grated cheddar cheese
1/2 cup sherry
1/4 tsp. Worcestershire sauce
1 egg
1 tsp salt
1/4 tsp. each onion powder, garlic powder & paprika
2 cups whole wheat flour
2 Tbsp. oil
11/2 cups sesame seeds, ground
walnut or pecan halves for garnish (optional)

In a bowl, mix grated cheese, sherry, Worcestershore sauce, and egg. Be sure the cheese is well separated, not in a limp.
Stir in salt, seasonings and flour. Knead lightly.
Add oil, and knead again.
Knead in the sesame meal 1/2 cup at a time.
Preheat oven to 400oF.
Pinch off pieces of dough and roll into small balls about the size of a large marble.
Place on an unoiled baking sheet.
Flatten them gently with a finger. Press a walnut or pecan half into each, if you wish.
Bake for 10-15 minutes.

Variation: replace seasonings with 1/4 tsp. cayenne for a spicier version.

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Eggplant Chevre Sandwiches

Source: The Parkdale Potluck Cookbook
Made: December 22, 2013
Yield: 4-6 servings
Time to make: 35 minutes.

A melt-in-the-mouth appetizer or snack in which bread is replaced by slices of eggplant.  I really, really like this.

Eggplant Chevre SandwichesEggplant Chevre Sandwiches
1 large eggplant
2-3 medium ripe tomatoes
1 clove garlic
1 Tbsp. olive oil
Goat cheese

Cut eggplant into 1/3 inch slices. Sprinkle with salt and let sit between two sheets of paper towel for 30 minutes.

Meanwhile, peel the tomatoes and chop finely.
Add a clove of garlic, finely chopped to the tomatoes.
Add olive oil and a pinch of salt.

Slice enough cheese to cover ½ of the slices of eggplant.

Remove the eggplant from the paper towelling and pat dry.
Cook on barbecue or grill until light brown.
Brush with olive oil and continue cooking until golden.
Remove to a cookie sheet  and place it back on grill where it can keep warm.

Spoon tomato mixture onto half of the eggplant slices. Add a slice of goat cheese.
Top with another slice of eggplant. Serve as soon as cheese has softened.