Category: Small Meals

Tzadziki Stuffed Tomatoes

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The original title of this recipe from “The Art of Good Cooking” is Danish Stuffed Tomatoes. However, when I tried to research this recipe, I found little on what makes them “Danish.” I decided to lighten the stuffing by using yogurt, making it more about the cucumbers and less about the overbearing amount of sour cream and mayo originally used. It now maybe considered more Greek than Danish since the stuffing is more of a basic tzadziki. Creamy yogurt, garlic, and dill brighten the cucumbers that then add crunch to the soft juicy ripe tomatoes.
This is a tasty little no bake/cook seasonal appetizer or side dish that presents beautifully.

2 hothouse cucumbers
2 teaspoons salt
1 teaspoon sugar
1 teaspoon cracked pepper
1 small garlic clove, minced
1 ½ tablespoons lemon juice
2 cups lowfat yogurt or greek yogurt
2-3 tablespoons chopped dill
6 vine ripe tomatoes

Peel cucumbers and cut in half lengthwise. With a spoon, scoop out seeds and discard them. Slice cucumbers thin. Place in a bowl, sprinkle with salt and place in refrigeration for at least 2 hours. Pour off water which has accumulated and press out any additional water so that cucumbers are dry. Add sugar and pepper and stir.

Combine garlic, yogurt, and lemon juice. Pour over cucumbers and toss lightly, adding half of the dill. Place in refrigerator until needed.

Remove a circle from the stem ends of the tomatoes. Carefully scoop out all the seeds and pulp. Turn the tomato shells upside down on paper towels so that any juice may drain.

Stuff each tomato with the cucumber mixture. Sprinkle remaining dill on top of each tomato.

Serves 6

Adapted from “The Art of Good Cooking.”

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Chilled Blueberry Soup

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Blueberry Soup

The idea of blueberry soup may sound a little strange. Due to their liquefied savory nature, cold soups often seem like somewhat of a disappointment. If you think about it, other than possibly tomato juice or V8, how often do we consume liquids that are both cold AND savory? With the popularity of cleanses and “green” juices as meal replacements, this may change in the near future (liquid pizza anyone?). However, I believe that this is currently why cold soup is often considered a slightly sad underrated sister to it’s hot counterpart.

I’m not actually a fan of cold soups either, though they are starting to grow on me. Blueberries, however, are a favorite of mine. I eat them obsessively regularly. So when I saw this recipe for blueberry soup in “The Art of Good Cooking,” I was compelled to try it. Apparently, blueberry soups originated in Scandinavia and Eastern Europe. Sweden, Norway, Iceland, Hungary, and Poland all have similar versions. This recipe seems closest to the Icelandic or Polish versions though many of them use some kind of starch, and this one does not (nor does it really need it).

My grandmother wrote that this chilled soup is “not a sweet fruit soup, but more like a cold beet borscht.” I actually think it’s pretty sweet, yet tasty. The sour cream (yogurt could be substituted for a healthier version) cuts through the sweetness and combines with the lemon juice to give it a creamy tang. You may be surprised how much you enjoy it. I even made Popsicles out of the leftovers, which we’ve since started calling “soupsicles” – I know, a little strange, but surprisingly refreshing. And how many soups do you know of are so multipurpose-fully delicious?

Ingredients:

2 cups water
1 pint blueberries
1/2 cup sugar
1 lemon, juiced
1 cinnamon stick
1 cup sour cream or plain yogurt

Combine water, blueberries, sugar, lemon juice, and cinnamon stick in a medium sauce pan. Bring to a boil then lower heat and simmer for 15 minutes. Remove cinnamon stick. Transfer soup to a blender (or blend with a hand blender) and puree until smooth. Whisk in sour cream. Chill and serve garnished with sour cream and blueberries.

Serves 6.

Adapted from “The Art of Good Cooking.”

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Red Snapper or Cod Veracruzana

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Cod Veracruzana

This is one of many, quick fish dishes from “The Art of Good Cooking.” Fish is one of the most interchangeable proteins. For example, although cod or snapper are the recommended fish for this dish and they are commonly sold, you could use mackerel, bass, or even tilapia (very cheap but bland and a waste of time in my opinion). Traditionally made with Snapper, this dish originated in Mexico in the Veracruz state and is probably the most famous dish from the area. The combination of well known Mexican spices like cumin and chili powder with garlic, olives, and olive oil – ingredients that were supposedly brought to Mexico by the Spaniards – give this dish it’s unique spicy international taste and flavor.

Ingredients:

3 lbs filleted red snapper or thick cod steak
1/4 cup olive oil
3 large green peppers, seeded and sliced
3 large onions, sliced
12 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon dried basil (or 1/4 cup fresh, chopped/chiffonade)
1 teaspoon dried oregano
1 large bay leaf
1 teaspoon cumin
1 cup canned tomatoes, drained
1/2 cup chicken or fish stock
cayenne pepper or hot sauce to taste
24 mixed olives
1 tablespoon chopped cilantro

Dry fish fillets with paper towels. Saute fish in a little olive oil very briefly, on both sides, until it is lightly browned. Arrange fish in a broad baking dish.

In the same pan, saute the green peppers, onions and garlic in remaining olive oil. When vegetables are just soft, stir in chili powder, basil, oregano, bay leaf, and cumin.

Place tomatoes in a small saucepan, and cook over low heat until they lose their shape and form a sauce. Add fish liquid to tomato sauce, then combine sauce with vegetable mixture. Season to taste with salt, pepper, sugar, and cayenne or hot sauce. Spoon this mixture over and around fish. Place in a 400 degree oven for about 15-20 minutes or just until cooked through.

Sprinkle olives, fresh tomato slices, and cilantro over dish. Serve at once.

Serves 6.

Adapted from “The Art of Good Cooking” by Paula Peck.

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Surprise Spinach Pancakes

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Spinach Pancakes

These pancakes have a secret. Hiding in the center, just waiting to be discovered and enjoyed. It’s what makes them unique even though the original recipe title from “The Art of Good Cooking” gives no indication that this is anything but your average spinach pancake.

Normally, spinach pancakes are put in the category of zucchini cakes or potato pancakes (like latkes) from traditional eastern European origins. Often considered somewhat “Jewish” though the vegetable variations (i.e. zucchini and spinach) have become more mainstream in recent years with the popularity of frozen meals. For example, Dr. Praegers, a popular line of all natural frozen foods, makes mini spinach patties in different shapes for kids.

However, the secret that makes these different from the rest – a slice of hard boiled egg in the center- is pleasantly surprising yet practical. The hard boiled egg not only adds contrast, but provides a much needed protein boost to this light lunch or afternoon snack. Add a little shredded Parmesan (I’m officially guilty of adding Parm wherever and whenever possible…what? It’s not like salt for you?), a squeeze of lemon, and that somewhat boring spinach pancake just got a lot more interesting.

Note: Need spice? Don’t forget the hot sauce!

Ingredients:

2 packages frozen chopped spinach, thawed, and drained
1 raw egg
1/4 cup dry bread crumbs
salt and coarsely ground pepper
1/2 teaspoon nutmeg
3/4 cup butter
4 hard boiled eggs, sliced
shredded parmesan cheese (optional)
lemon wedges

Mix cooked spinach with raw egg, salt and pepper, nutmeg, and 1/4 cup butter (melted). If necessary, add more bread crumbs so the mixture can be handled easily.

Wet your hands with cold water. Take about 2 tablespoons of the mixture, shape into a plump pancake, enclosing a slice of hard cooked egg in the center.

To serve, melt remaining butter in a large skillet. Saute the spinach pancakes gently on both sides until they are heated through. Remove and top with parmesan cheese. Serve with lemon wedges.

Note: pancakes will be extremely fragile and fall apart somewhat easily. To avoid this, a traditional breading method may be used (flour the pancake, dip in beaten egg, and coat in bread crumbs).

Serves 6

Adapted from “The Art of Good Cooking.”

 

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Quick Asian Style Shrimp Saute

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Chinese Shrimp with Cucumber

Shrimp is always a tasty treat in the summertime. Put it together with refreshing cucumber and you have a light, very quick dish. I guarantee you can make this dish at least twice in the time it takes for that Chinese delivery guy to show up. But this will be much fresher.

Chinese food has actually been in America since the late 1800’s and it made it’s way to the east coast early in the 20th century. When “The Art of Good Cooking” was written in the 1960’s, Polynesian themed restaurants were gaining popularity. Surprisingly, American Chinese food is actually a strange combination of Cantonese, Polynesian, and American cuisine. This is reflected in the sweeter ingredients like sugar and pineapple, as well as the infamous MSG that was practically considered a spice in the 1960’s. This dish is no exception and was titled “Shrimp with Cucumber, Chinese Style.” It of course includes cornstarch, sugar, and sherry (optional) which are all definitely not Authentic Chinese ingredients, but more so American Chinese ingredients (which also means kids will love it!).

Ingredients:

4 tablespoons sherry (optional)
2 tablespoons soy sauce
½ teaspoon sugar
2 tablespoons cornstarch
2 lbs shelled, cleaned raw shrimp
2 large cucumbers
2 tablespoons vegetable oil

Combine sherry (if using), soy sauce, sugar, and cornstarch. Marinate shrimp in this mixture. Peel cucumbers and cut in half; scoop out seeds with a teaspoon. Cut into ¼ inch slices. Add to shrimp mixture.

Just before serving, drain shrimp and cucumbers from marinade but reserve marinade. In a heavy skillet, heat vegetable oil until it is hot. Add shrimp and cucumbers. Saute over high heat stirring constantly, for 3 or 4 minutes, or until all shrimp are pink. Add marinade. As soon as sauce thickens, serve with fluffy steamed rice. Garnish with chopped scallions.

Serves 5-6.

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