Tag Archives: Vegetables

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Cucumber Wasabi Tea Sandwiches (Minimalist)

These were quite tasty.  And far more filling than I think either of us had been expecting.  But light in the stomach, unlike some of your meat and cheese heavy sandwiches.  This was experimental and may become a staple.

 

2 T mayo (depending on how many sandwiches.  This seemed to do three)

1/2 tsp wasabi (I’d suggest more, or letting it sit for a bit for the wasabi to settle in.  Last set of sandwiches we used 1 1/2 tsp)

8 thin slices sandwich bread

1 medium cucumer, peeled, seeded, thinly sliced (I didn’t seed)

1 c chopped watercress (or whatever looks right to you, works just fine as leaves and stems, too)

 

Combine mayo and wasabi

Thinly spread on bread.  Top with cucumber and watercress.  Sprinkle with salt and pepper.  Close.  Slice.  Serve.

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Zucchini Parmesan (Betsy Codier)

slice 1 large zucchine, peel – cut into 1″ slices.

Meat Mix:
1/2 lb burger (or mix with ital sausage for right amount)
1 egg
1 ch. clove garlic
1/2 c. parmesan cheese
1/4 c. breadcrumbs

Sauce:
1 T parsley
salt, pepper, basil, oregano, anise to smell/taste
3 c. tomatos

Form meat mix into tiny balls, saute.  Add tomats, parsley, spices, 1/4 tsp sugar.  Cook until hot.  Alt zucchini, meatballs, and sauce in a baking container (loaf pans work rather well) – perhaps top with a bit more cheese, or layer some in, too.  Cook at 300-350ish for 30-60 minutes.  The cooking time varies, due to how thoroughly the meatballs cooked during the saute, and one how you want it to taste.

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Crispy Potato Wedges (?)

4 potatos, cleaned and wedged
1 T oil
salt and pepper to taste
2 cloves minced garlic

Soak potatos in cold water 15 minutes.  Drain, dry, put on cookie sheet, sprinkle with pepper and salt, drizzle with oil.  Bake 20 minutes at 425, turn, sprinkle with garlic, Bake 10 more minutes.  Turn.  Bake 10 more minutes.  Keep this up until they are cooked.

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Caramelized Onion-Potato Pancakes (Lifescript)

I had to alter this one quite a bit from the original, as far as process, and size of various bits.

2 baking potatoes, baked and chilled (sizable ones, if you only have smaller potatoes, make up the differential by using more.)
1 onion, diced
1 pepper, diced
1/2 c. corn kernels
3 cloves garlic, minced
1/2 tsp rosemary (might work better chopped, but I find chopping rosemary to be a danger to myself and anyone else in the kitchen.)
1 tsp oregano
2 egg whites
salt and pepper to taste

Peel potatoes, grate coarsely.  Put a little oil or butter or…  choose your cooking poison of that sort…  in a pan and saute the onions and peppers and garlic until they are softening. Add corn and herbs and cook until it smells like food, and the textures are to your liking.  (3-15 more minutes).  Set aside to cool.
After that has cooled, fold the vegets, potats, egg whites (after mixing them up a bit), salt, pepper together in a bowl.
Put by appropriate amounts for the size of potato pancakes you wish, into a skillet (again with oil or butter or…) and cook until browned on both sides.  (2-4 minutes a side, depending on temp and size)

Really tasty layered with cheese, bacon (or ham), and eggs.