IN THE KITCHEN ◽ TIPS
Just Try It
by Marcy Lytle
July is a good month to just try a new recipe, just do it, just decide you’re going to buy the ingredients and try something new. Why not?
Vegetable Pitas with Everything Spice
Oh my goodness, this is good. I ate it for lunch on multiple days.
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Everything but the Bagel seasoning
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1 cup purchased hummus
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1 medium zucchini quartered and cut lengthwise, then into ½ inch thick slices
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1 c chopped red onion
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½ c chopped red bell pepper
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2 c chopped cooked butternut squash
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4 whole grain pita breads, toasted
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Coarse sea salt
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Fresh thyme (optional)
In a large skillet, toast about 3 T or more of the Everything seasoning, just a bit. Pour into a small bowl and let it cool. Reserve 2 T of this. Stir in 1 T into your hummus.
In large skillet, cook zucchini, onion and bell pepper over medium heat about 4 minutes, stirring and adding 1-2 T water if needed to prevent sticking. Add the cooked butternut squash and 1 tsp of the seasoning. Cook 2-3 minutes more til squash is hot. (I used a bag of butternut squash I had roasted in the oven beforehand).
Spread hummus on toasted pitas. Top with veggies and sprinkle the seasoning on top, and salt to taste. If desired, garnish with thyme.
Carrots and Leeks
These are not only pretty, but they’re stunningly tasty.
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6 bunches baby carrots (3 lbs with tops)
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2 large leeks, white and light green parts, halved lengthwise and cut into 1.5 inch pieces
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5 T unsalted butter
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Kosher salt
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1 t grated lemon zest
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Nutmeg
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Freshly ground pepper
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½ c chopped mixed herbs (like tarragon, chives, mint, parsley and/or basil)
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1 T fresh lemon juice
Trim tops of carrots. Scrub well but don’t peel, halve lengthwise. Wash and chop leeks well.
Melt butter in wide pot over medium heat. Add the leaks and ¼ t salt, cover and cook, stir occasionally til almost tender, about 8 minutes.
Add the carrots, lemon zest, nutmeg, ½ t salt, ¼ t pepper and ½ c water. Cover and cook, stirring some, til carrots are tender, about 15-20 minutes.
Add half the herbs and the lemon juice to the pot, season with S & P, and toss. Transfer veggies to a platter and top with remaining herbs.
Kenai Dip
I read that this is a popular recipe in Alaska. I learned that it’s tasty and a great idea for a summer picnic with a group!
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2 cups mayonnaise
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2 tsp garlic powder
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1 tsp cayenne pepper
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1 tsp smoked paprika
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1 tsp liquid smoke
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4-5 jalapeños with ribs and seeds removed, diced — should fill a generous cup
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6 cups shredded cheddar cheese
In a large bowl combine mayonnaise, garlic powder, cayenne pepper, smoked paprika, and liquid smoke. Remove ribs and seeds from jalapeños and cut into fine dice. Stir in to the mayo blend, and then stir in the shredded cheddar cheese.
Broccoli Pepperoni Rolls
Katie Lee, a fun chef to follow on Instagram, posted this recipe. Easy and super yum, but they are best served hot…
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Nonstick cooking spray
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1 tube (8 ounces) crescent roll dough
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42 to 50 slices pepperoni
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1 ½ cups frozen broccoli florets, thawed, drained, and finely chopped
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Garlic salt (to taste)
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1 cup shredded mozzarella cheese
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2 tablespoons grated Parmesan cheese
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Prep the Dough: Preheat your oven to 400°F and grease an 8-inch round cake pan. Unroll the crescent dough onto a flat surface, pressing the seams together to form a solid rectangle.
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Layer the Fillings: Lay the pepperoni slices in an even layer across the dough. Top with the chopped broccoli, a sprinkle of garlic salt, and a layer of mozzarella cheese.
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Roll & Cut: Roll the dough tightly into a log, then slice into seven 1-inch thick rounds.
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Bake: Place the rounds into the greased cake pan and bake for 25 to 30 minutes, or until the dough is golden brown.
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Serve: Sprinkle with Parmesan cheese, let stand for 5 minutes, and serve.
Pepperoncini Bites
I saw these on Instagram, made them and have since made them again. Perfect for packing a lunch to go, or in little boxes to share with friends.
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Pepperoncinis – as many as you’re making
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Salami or turkey
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Cheddar or brie
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Pickled jalapenos
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French fried onions, crumbled
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Green olives
Basically, just cut off the top of the peppers and scoop out the seeds. Roll up your choice of meat with a bit of cheese inside, and stuff into the peppers. Dip in the crushed onions (it adheres best to the cheese) or just sprinkle on top. Add a jalapeno pepper or an olive. Enjoy with chips
A Great Breakfast
I like to keep homemade almond butter in my fridge (Just process 2 cups roasted almonds and keep wiping down sides, until it’s creamy – then add two pinches of salt – and process again.) Then I use this as the base for this bowl:
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Dollop of almond butter
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Sliced almonds
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Blackberries
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Cinnamon sugar pretzel sticks
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Orange juice
That’s it. Arrange and enjoy.