Edamame Succotosh

Submitted by Becca Leeper via Cooking Light

My notes:  Because I didn't have fresh ingredients available, so I used frozen white and yellow corn, a 15 oz can of diced tomatoes, and dried basil not fresh.  I used olive oil instead of butter and to keep it a vegetarian meal I omitted the bacon.  Otherwise I followed the instructions.  Enjoy!!!

Edamame Succotash

Photo: John Autry; Styling: Mindi Shapiro

Worthy of a special occasion

Rate and Review | Read Reviews (18)

Yield: 4 servings (serving size: 1 1/4 cups)

Total: 30 Minutes

Cost per Serving: $2.47

Recipe from

Ingredients

• 1 slice center-cut bacon 
• 1 tablespoon butter 
• 2 cups chopped sweet onion 
• 2 cups fresh corn kernels (about 3 ears)
• 1 (16-ounce) bag frozen, shelled edamame, thawed
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 3 plum tomatoes, coarsely chopped 
• 1 red bell pepper, seeded and coarsely chopped 
• 3 tablespoons torn basil

1. Preparation
2. 1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
3. 2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.

Mushrooms Berkeley from 'The Vegetarian Epicure'

Submitted by Allie Jones

This one actually holds a special place in my heart – someone gave me the great cookbook – “the Vegetarian Epicure” in college (this is also where that  great tomato-eggplant casserole recipe I made for RED came from), and sophomore year my room-mate Kathy decided to make the mushrooms Berkeley (b/c she is from Berkeley), and also Sophomore year we started the community cooking thing, where each of the 4 girls we lived with cooked for the rest one night a week.  Though the other room-mates changed over time, I lived with Kathy for 3 years, and at least once a month – sometimes twice, she would make the mushrooms Berkeley with brown rice, broccoli with Hollandaise and garlic bread – a standard ritual all the way through senior year…so whenever I make it I think of her! 

Anyhow, here it is – 

Mushrooms Berkeley (from “the Vegetarian Epicure”)

1 lb fresh mushrooms (any kind but the standard, white “button” shrooms work great)

2 sm-med bell peppers

1 very large white onion

1/2 cup butter

(sauce) :

2 Tbs Dijon mustard

2 Tbs Worcestershire sauce

½ cup brown sugar

Fresh-ground black pepper and salt

¾ cup mellow red table wine (when I don’t have red wine around  but do have some sort of dark, hearty beer - like a Porter – this substitution works great.  Also for people who prefer to cook alcohol free – non-alcoholic beer also works well.  But remember the alcohol all cooks off in the process, so really the end result is alcohol free for those that are curious about that)

Wash the shrooms and, unless, they are super small, cut them in either halves or quarters, depending on size.  Stem and seed the bell peppers and cut them into 1-inch squares.  Also chop onion into about 1-inch pieces.  Melt the butter in large sauce pan or skillet over med-high heat and sauté onion until transparent.  Then add peppers and shrooms and let it all simmer in the butter.

Then  make sauce – mix the mustard, sugar, and W. sauce into a paste.  Then add wine, lots of pepper, and maybe just a little salt.  Add sauce to sauté, and simmer over medium heat for at least 45 minutes, until sauce is reduced and thickened, and the mushrooms begin to look very dark and evil looking.  This dish works well alone or over brown rice, and is a nice compliment to turkey for Thanksgiving dinner.

Pumpkin Mashed Potatoes

Submitted by Kimberly Felix

Here's where I found the recipe.http://www.massresort.com/v.php?pg=144 I don't know if I measured something wrong, but I only put about 2 ounces of milk in mine. It would've been soup if I'd used 10. I also started with 1 tsp of salt and it was plenty.

1 lb Yukon Gold potatoes, peeled
1 lb canned pumpkin
4 oz butter (one stick)
4 oz brown sugar
2 tsp salt
2 tsp pepper
Dash cinnamon
10 oz milk

Peel, dice, boil and drain potatoes. Heat up pumpkin (microwave is fine.) Then combine all ingredients and mash with potato masher.

Cucumber Salad

Submitted by Russos

2 Cucumbers diced

3 Tomatoes diced

1 Zucchini diced

1 large green pepper diced

3 oz. Feta cheese

1 cup Greek salad dressing

 

Toss together and serve cold.

Coconut Rice

Submitted by Kimberly Felix
via http://allrecipes.com/recipe/asian-coconut-rice/detail.aspx

Ingredients:
1 14 oz can coconut milk
1 1/4 cup water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice

Directions:

• In a saucepan, combine coconut milk, water, sugar, and salt.  
• Stir until sugar is dissolved.  
• Stir in rice.  
• Bring to a boil over medium heat.  
• Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Crinkle Cookies

Submitted by Kimberly Felix 
via this website... http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614

Ingredients:
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling


Directions:
1.  Preheat oven to 350°.
2.  Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3.  Dust hands with confectioners' sugar and shape dough into 1" balls.
4.  Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5.  Bake for 8-10 minutes or until center is JUST SET.
6.  Remove from pans after a minute or so and cool on wire racks.

*My Notes*:.

•  I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
•  I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
• Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
•  And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear

Yield: 30-48 cookies Units: US | Metric

Read more at: http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614?oc=linkback

Teriyaki Salmon

Submitted by Allie Jones

Ingredients:

• 1 lb wild caught salmon (sockeye usually best) fillet (with skin on)
• Soy sauce
• Sugan
• Mirin
• Garlic &/or ginger
• Sesame Seeds (optional)

The basic teriyaki sauce is a 3 to 2 to 1 ratio (soy sauce to sugar to mirin).  If you use tablespoons, you will really only have enough for one night marinade, so I would double or triple if using tablespoons, or you can go big and use some sort of (1/3  or ½) measuring cups.  You need to stir up the liquid ingredients briefly in a warm saucepan to get the sugar to dissolve but try not to bring it to an actual boil.  The basic recipe also calls for a clove (or 2, if making extra) of finely minced garlic, and about a tsp or so of finely grated ginger (grate frozen with small grater for best results).  If you like sesame seeds in your teriyaki, you can add directly to the sauce, or just sprinkle on the fish after you grill it.

So – marinade the salmon the night before you plan to grill it and let it sit overnight and through the next day for best results.  Pre-heat grill on just above med heat (med-high heat OK if very thick slab of fish).  Start with salmon skin down first, for somewhere between 5 to 9 minutes based on how thick it is.  Then flip over to flesh side down for an additional 4-8 minutes (6-7 minutes per side seems to be about average in my experience).  I like adding extra teriyaki sauce when its done.  Can serve hot or cold.