Tender little pancake-shaped fritters of shredded zucchini, onion, Feta and topped with a dollop of yogurt. Make sure you add the dill!

Some years ago I made a version of this, Turkish Zucchini Pancakes, and liked them. Those, that I made in 2008 contained tons of green onions instead of white onion, and had 4 eggs in the batch and included chopped walnuts too. I don’t know why I don’t make some version of these more often, because I love them. They could easily (for me anyway) be dinner. I’d have about 4 of them, I suppose. These are quite thin, and they’re fragile-tender. They’re full of flavor (from the onions, dill, the spice rub and Italian parsley), and once cooked, they have a lovely (but tender) texture. There is a bit of flour added to help hold them together (plus an egg and egg yolk).

Do start an hour or so ahead as you need to salt the grated zucchini and let it sit a bit, to give off some of their water before you start to mix up the batter. The onions (chopped) need to be squeezed of their extra fluid also. Then you can mix up everything, including about 1/2 cup of Feta. Speaking of Feta, Tarla Fallgatter, the cooking instructor who made these recently, recommended Bulgarian Feta. She buys it at a local ethnic market, and prefers it because it’s lower in sodium and she likes the flavor of Bulgarian over others. So, the batter is formed into thin patties, and you can work as you go – do some for the first batch and while they’re frying, form more rounds of them.

Into a big frying pan they go with some olive oil (you’ll likely need to add more olive oil with each subsequent batch you fry). This recipe makes 16-18 of the pancakes, but they’re thin, so surely you’d have 2 per person, or more. For an entrée you’d have 4-5 per person, I’d guess. Maybe more if your crowd is really hungry. Anyway, they take about 5 minutes per side to get golden brown. Transfer them to paper towels to drain. If you make as you go, you’d be serving them immediately. Otherwise, put them on a paper-lined rack on a tray and keep them in a 250°F oven while you finish preparing them all. Because they are thin pancakes, they’ll cool off way too fast.

Meanwhile you chop up some fresh dill for the pretty-factor. DILL is essential in these – there are just food combinations that are made in heaven – zucchini-yogurt-dill is one. To serve, make them pretty with a dollop of the yogurt and garnish with a little sprig of dill on top. My mouth is watering . . . . .

What’s GOOD: the pancakes are delicate and tender. Full of flavor and satisfying. I would think these could be prepared and frozen too, then reheated in a toaster oven easily enough. If you have a bumper crop of zucchini this could be a great make-ahead dish. This would go nicely with a roast (lamb or pork I’m thinking), or all by itself.

What’s NOT: really nothing except that you do need to drain the zucchini and onion so start a bit ahead of when you’re going to prepare them.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Uhmmm, mouth watering going on here as I look at this photo. This would make a great Easter dinner entrée if you are inclined to have lamb.

A few weeks ago I was at a cooking class with Tarla Fallgatter. I’ll be posting most, if not all, of her recipes from the class. Can’t wait to make some of the dishes myself. Including this one. I love lamb. I just don’t love the calorie count when I do have it. Obviously the wool-covered critters store up lots of fat amidst their meat, hence lamb, although it doesn’t look like it’s full of fat, it is! Darn.

Anyway, this recipe uses a boneless leg of lamb, butterflied. That means rolling it out and cutting butterfly slices all over the meat to make it a bit more flat. There’s a big hunk of the lamb leg that always sticks up high – – it needs to be butterflied and pounded some. If you’ve never done this before, you’ll see what I mean when you unroll that nice big boneless leg (Costco’s are a great price). Make some butterfly slices, then pound it some.

You make a lovely, big batch of herbs (Italian parsley, fresh mint leaves and fresh cilantro) and mix it with garlic, smoked paprika, salt and cayenne. Some oil is added to this mixture, then you pour off 1/4 cup of it to which you add sherry vinegar and more olive oil. That part is slathered all over the outside of the rolled and tied roast – but later. Meanwhile, you use the bulk of the herb stuff to rub all over the interior part of the roast, the part that will get rolled inwards. The roast is tied well with kitchen twine, then you slather on that saved bit of herb stuff.

THEN, you put it in a plastic bag and chill it for at least 8 hours, or preferably 24 hours, so those herbs just permeate everywhere. Let it sit out for an hour before roasting, though. Into a 375°F oven it goes (in a roasting pan) and bake/roast for about 1 to 1 1/4 hours, or until the interior temp reaches 125°F (rare to med-rare) or up to 135°F for medium to med-well. Personally I want it pink in the middle everywhere, so I’d be removing it at 125°F. So do start checking the temp after an hour to make sure you don’t cook it beyond your desired point. Remove from the oven and it gets tented for 20 minutes. Meanwhile, you put the roasting pan (roast has gone onto a cutting board and tented) and add wine and chicken broth to boil down a little bit. That little bit of stuff, with the pan juices gets added to the sauce that’s been kept aside. The lamb is carved into 1/2” thick slices (and then you’ll see all those beautiful swirly herbs rolled up inside). See photo. And then serve some of the herb sauce on the side, or spoon it right on top of the slice.

What’s GOOD: everything about this is good. Delicious. Fantastic in my view, but then I love lamb. I love cilantro and mint too. An altogether beautiful dish, excellent for a lovely spring dinner for guests (Easter). I’d serve it with some spring vegetables (asparagus?) and a casserole full of mashed potatoes, or au gratin potatoes, or sweet potatoes. But I prefer white potatoes with this.

What’s NOT: only that you need to plan ahead with this one – the roast needs to marinate for about 24 hours.

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Do you like celery root? If you’ve never had it, this might be the time to try it. Celery root has all the flavor of celery, but not the green or ribs, or strings. The root is a big, hunky brown thing you’ll find in the produce section. Not very pretty, but it makes a great soup.

There’s a celery root that I’ve already peeled, mostly. See the celery stalks poking out of the top?

The benefits of celery: it’s  an excellent source of antioxidants and beneficial enzymes, in addition to vitamins and minerals such as vitamin K, vitamin C, potassium, folate and vitamin B6. AND, it’s also relatively low in carbs.  That’s the part I like. It’s also low in calor too. Do buy one that’s big enough – the recipe here calls for 2 1/2 pounds – which might be 2 of them.

So, it does need to be peeled, as the knobby root can host all kinds of dirt and sand in the crevices. So wash well, really well, then go at it with a peeler or a knife until you get down to the white root part. Cube it up and set aside briefly while you cook some leek in butter, then add some garlic, then the celery root and chicken stock. It will take about 40-45 minutes for the celery root to get tender. The soup mixture gets pureed until smooth, and once you return it to the pot, perhaps add more chicken stock so it’s less thick, your choice as to how much.  It kind of depends on how much celery root you started with. Then cream is added (only 1/2 cup), salt and pepper.

Meanwhile, you make a gremolata (that’s an Italian word for garnish) of toasted walnuts, olive oil, parsley and some grated Parm. That’s sprinkled on the top when served. The recipe came from a cooking class with Tarla Fallgatter, and it’s a keeper. When I made it myself the other night, I used almonds instead of walnuts (the gremolata gives the soup some really nice texture), and I used Pecorino Romano, which melted into the soup beautifully. I grated it in at the end since I was all out of Parm rinds.

What’s GOOD: the celery flavor is pronounced – and it’s really tasty. I wrote “fabulous” on the recipe. I’m sure it would freeze well, too.

What’s NOT: well, maybe the tedious job of peeling the celery root. Not to everyone’s taste since it’s full of dirt. But so worth doing. If you like celery, you’ll love this soup!

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Do you like rhubarb? Gosh, I sure do, and here in SoCal, it’s hard to find sometimes. When I see it at any of my local markets, I buy some.

There aren’t many rhubarb recipes here on my blog. Mostly because over the years I was married to my DH, as a Type 1 diabetic, rhubarb was a dangerous fruit for him because it requires so much sugar to make it edible. I was never successful using artificial sweeteners with rhubarb. But I grew up knowing and eating rhubarb. My mother used to make a simple rhubarb sauce and that would be dessert whenever the big patch of rhubarb in our back yard was bearing fruit. My mother did make rhubarb pie now and then too.

Did you read my last post about the new pie crust I made? That has a bit of cornstarch added into the dough? This one – see the lovely flaky-looking edge – I’ll just tell you even those edges were tender and oh-so flaky – I ate every bite of my slice.

First the raw rhubarb was trimmed and cut up into 1/2” slices. Easy to do. They were piled into the crust. Meanwhile, I’d made an egg and sour cream mixture (plus a tetch of flour and salt), added some vanilla and poured it onto the rhubarb. It took a minute or so for the viscous fluid to sink down in, but it did.

Into the oven the pie went, first at a high temp, then after 10 minutes the temp is reduced to 350°F and baked about another 30 minutes.

The crumb topping is kind of standard (sugar, flour, salt, cinnamon and butter) and mixed up well with a fork. When the pie comes out of the oven at this point, the crumb topping was added and the pie was baked for an additional 15 minutes.

I had to leave the house at the exact moment this pie was finished, so if I’d wanted to add another 5 minutes of baking I couldn’t have done it. I was concerned, though, as the center was still looking a little bit jiggly, but it had completely set by the time the pie cooled and it was served.

Results? Every one raved about it – me included. Fortunately everyone in my group that night liked rhubarb. I thought the sour cream aspect of it added a lot of mellowing flavor. The recipe came from The Splendid Table, and it’s a keeper.

What’s GOOD: everything about it was good – the pie crust, the filling, the topping, etc. I served it with vanilla ice cream, and then the leftovers were served with whipped cream instead. Both were good. This recipe is a keeper.

What’s NOT: nary a thing. I’d definitely make this again.

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One might think there couldn’t be anything “new” regarding pie crusts. But lo, behold, there is a pie crust that’s very easy, has a bunch of butter, but also cornstarch. Amazing.

If someone had given me a recipe for a new pie crust, well, maybe I’d have smiled, said thank you, and promptly set it aside and not even looked at it. But this one, oh gosh, what a mistake to not try it! This one came from Christopher Kimball, from his new venture, Milk Street. And there was a very big write-up about it in the magazine, so I input the recipe into my MasterCook software and didn’t think about it for awhile. I don’t make many pies.

But the other day, needing a dessert for my weekly bible study group, I was going through to-try recipes, and it just so happened I had rhubarb in the refrigerator. That led to a recipe, and that led to my needing a pie crust.

If you’ve followed my blog for awhile (it’s been nearly 11  years now I’ve been blogging) you likely have gone to my recipe index. It’s prodigious. I’m not bragging, truly I’m not. But sometimes when I’m actually writing in the additions to the index, I’m kind of blown away by how MANY recipes I have on this site. And I was particularly amazed at how many cakes are there. Obviously I love baking. And I use any occasion as an excuse to try something new. Occasionally I go back to a tried and true recipe (like my mother’s Crisp Apple Pudding that I made recently and used both apples and pears) but because I write a blog, well, one must keep truckin’ and try new recipes.

My next post will be the pie filling part – but today we’re just talkin’ about the crust. I’m not often lured into making pie crusts. They just seem like so much work. More work than I want to do. I’m not fond of making a pre-baked crust – more work with digging out the pie weights, getting them cleanly out of the shell, etc. In this case the sour cream-rhubarb filling was put into the raw crust and baked together (easier!).

The crust isn’t difficult, although you do have to briefly cook the cornstarch with water in the microwave until it’s hot and set. It gets cooled some, then stuffed in the freezer for 10 minutes to cool off. Then it’s added to the usual dry ingredients (flour, sugar and salt) in the food processor and pulsed until that mixture is smooth. Then you add the sour cream (only 2 tablespoons) and 10 tablespoons of butter. Once pulsed for a bit, it all comes together into a ball. It’s flattened into a 4-inch flat disk, wrapped in plastic wrap and chilled for an hour (or longer). I was on a time schedule, so I did 60 minutes.

But now, the crust – when I took it out of the refrigerator and began rolling it, it had a definite texture difference. It was supple and soft and the amount was perfect for my 9-inch pie plate. It didn’t roll out into that magical perfect circle that one would like (darn) but when I patched the dough in a couple of places, it adhered and was very easy to finish rolling. I rolled it up onto the rolling pin and gently let it down into the dish. It was easy to move, because, of course, I hadn’t centered it correctly, but the dough allowed me to do that without tearing or stretching it. Yea! I trimmed some of the edges off, then folded the 1/2 inch outer edges under and crimped with my fingers and the crust was DONE! It was easier than I thought. I didn’t freeze the dough-filled plate (as you would do if you wanted to blind bake it) and the finished pie was just fine – not overly browned even though I baked the pie at a different temperature than the suggested for a blind bake.

And oh, my. Is this crust tender! Even those tall, thick finger-crimped edges were as tender as could be. Sometimes when you make a wet kind of pie filling (like the sour cream rhubarb one I did) it makes the bottom crust soggy. Not this one. Why, I don’t know. I may just be making this pie crust anytime I need one in the future. The recipe says to make two and freeze one of the disks, which would be a great idea – just use within a month, though. You can also make the dough a couple of days ahead and keep chilled.

What’s GOOD: everything about this crust is a good thing! Easy to make. Easy to roll out. Easy to get into the pie plate. Baked perfectly. Bottom crust stayed a crust and wasn’t soggy. Easy to cut and get out of the pie dish too. Sometimes that first slice is a bummer. Not with this one, anyway. A day later when I had a leftover slice that had been refrigerated, the bottom crust was still firm and not soggy, and the chilled crust was tasty and flaky. Truly, this pie crust is a bit of a miracle for me!

What’s NOT: nothing at all – just one extra step to cook the cornstarch and water before starting and cooling it in the freezer for 10 minutes. You should chill the dough, too, so do plan a few hours ahead.

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That may not look like much – I’ve mentioned it here before – brown food doesn’t look very appetizing. But, oh, you’d be wrong about the flavor!

Often my bible study group meets at my home, but we pass around the duties of hosting, and of providing some kind of dessert. One of our members is 95 years old (young). There is almost nothing Dottie won’t do – she still travels often in countries around the world. She walks, she studies, she’s often busy all day long with various activities. Her husband passed away many years ago, but Dottie is such a trooper. We all admire her immensely and only hope we’ll be as agile and sharp as she is when we reach 95.

Recently she was supposed to keep one leg elevated, but was willing to host our group, so I offered to take the dessert. I didn’t think I had anything much at home, but I did have some aging bananas. I looked into my to-try recipe file, and sure enough there was this one, and I’d even marked it “MUST MAKE.” That’s a signal I put on some recipes so I might try them sooner rather than later.

The recipe came from David Lebovitz’s blog. Years ago he developed this recipe for a diet type magazine, apparently, and it became a favorite of his. And what a great use of a bunch of bananas – there are supposed to be 3 bananas that dot the bottom of the pan (which becomes the top once you up-end it) and a few more in the cake batter. As it happened I didn’t have as many bananas as he suggested, so I skimped on the number you’d see and put in the right amount (a cup) in the batter. I didn’t follow all the diet ingredients, but did use butter, and 2 eggs, rather than an egg and an egg white. If you want to make this as he did, just click onto the link above and you can see it all there. Along with the funny story he wrote about the bananas.

This cake is very easy to make – truly it is. You do make a little sauce that becomes the kind of caramel top, then the bananas (the recipe calls for about 5 bananas) are sliced decoratively, in overlapping rows, into the sauce. This is made in an 8-inch square pan – NOT a 9 inch one. It’s not a thick cake to begin with, so do not make the mistake of making it in a 9-inch pan.

You can see there that I didn’t have enough bananas to really make the pretty, decorative overlapping rows, but hey, it all worked out – nobody knew there was supposed to be oodles more bananas. A cup of mashed bananas is needed for the cake batter, and once made you stir in some chocolate chips (about 1/2 cup). The chocolate is not prominent in this cake, yet you know it’s got something else in there besides bananas.

We served it with vanilla ice cream, which was really good with it. Whipped cream would work too. I sent all the leftovers home with one couple in our group, so I wouldn’t end up snacking on it for days.

What’s GOOD: loved the flavor – the caramely top with the slightly caramelized bananas is really good, and the cake itself with the hint of chocolate is also delicious. Definitely I’d make this again, but I’d be sure to have 5+ bananas to start with!

What’s NOT: nothing that I can think of.

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These tasty morsels go so well with soup, or a stew, or heck, with just about anything.

Making biscuits is really so very easy, and they’re a special treat when you have guests. I don’t suppose I’d make them just for myself – I’d eat more than one, and that would not be a good thing (for me, anyway)! This recipe came from a cooking class with Tarla Fallgatter, and she served them alongside a salmon entrée (recipe up soon). I thought I would want butter on them, but none was served, and really, I didn’t miss the butter. It might have been the “frosting” on the cake to have had butter, but healthier without.

These biscuits are rich – for 16 biscuits, the mixture contains a cube of butter and 5 ounces of soft goat cheese. I can’t say that I could actually taste the goat cheese in them, although there likely was a kind of savory-ness to them, that little bit of bitter (goat cheese  bitter). The parsley gave them good color (see the flecks throughout), and using buttermilk, well, you’ll be assured of a tender biscuit whenever you use buttermilk. Altogether a good recipe, and I’ll be making them next time I need biscuits to serve with dinner. Just remember when you cut the biscuits, don’t twist the cutter (can prevent the biscuits from rising properly as twisting kind of “seals” the low profile of the dough), but press straight down. Or cut square ones with a knife. Either way works!

What’s GOOD: the tender, flaky texture, and the overall taste. A really good, tasty biscuit. And yes, I’ll definitely be making them.

What’s NOT: might need to plan ahead – I don’t always have buttermilk on hand (I’m not crazy about the powdered type) and I don’t always have soft goat cheese on hand either. Everything else – yes.

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Quick and easy soup that has all the flavors of lasagna, but instead of tediously making a layered casserole, it’s combined into a soup. I cooked the noodles separately rather than cooking them IN the soup as the original recipe suggested. If you do cook them in the soup, it’s a one-pot soup dinner.

Two soups in a row . . . sorry about that, but couldn’t wait to share this recipe with you. You may have seen it on pinterest (I think that’s where I found it first) but then clicked through to find the recipe and blog at CarlsbadCravings.com. I just about never make lasagna anymore – sometimes because of the work, sometimes because it’s so carb-centric. But in this recipe, I could control the carbs (used much less lasagna noodles) but it still had all the fabulous flavors of traditional lasagna.

A good friend was visiting me – Lynn’s wife Sue was enjoying an Hawaiian holiday with a girlfriend, so Lynn flew to SoCal and stayed with me as he visited people all over the area (hey used to live here). Lynn also was SO very gracious to take care of a bunch of honey-do items for me. He was a whirlwind of busy-ness during his stay and got all the jobs done! I owe him many thanks! I’ve visited them in Colorado a couple of times, and there are Sue-recipes here on my blog, as she’s a really good cook.

Anyway, since Lynn was here, I decided to invite some mutual friends, 3 widowers, actually, (we all know each other from our church choir) for dinner. I knew they’d enjoy seeing Lynn and visiting. I knew all of their wives well, and all of us (except Lynn) commiserate about being widow(er)s. Anyway, I thought this sounded like a good dinner option for the evening, and oh, was it ever.

Since I doubled the recipe, it wouldn’t fit in my instant pot – so I made it in my big slow cooker. I cooked the pasta separately just before serving. If you’re going to eat all the soup at the first sitting, you can cook the noodles in the soup (and might have to add a bit more chicken broth to the mixture), but if leftovers are in the plan, cook the noodles separately so they don’t get mushy when the soup is reheated.

As it happened, I didn’t have any Italian sausage, so I substituted ground pork and added the seasonings that are used for Italian sausage (specifically fennel). The original recipe called for ground beef, but you could likely use ground turkey too or a mixture. The onion and meat are cooked through, then you begin adding ingredients. That’s the beauty of this dish – once the onion and meat are cooked, you just pile in all the stuff (herbs and spices, garlic, marinara sauce [or your choice of spaghetti sauce], tomatoes, tomato paste, a dash of balsamic, a dash of sugar [to counteract the acidity of all the tomato products], some cream at the end, and then the pasta is added.

A bunch of toppings are prepared – I used shredded Mozzarella, Pecorino-Romano, Italian parsley, fresh sliced basil and a good spoonful of whole milk ricotta cheese. I served the soup in the kitchen and each person added what they wanted of the toppings. Two of the fellows went back for seconds, and we had enough for another dinner for two.

What’s GOOD: the flavor is just super. So very easy to make. Quick! Tastes just like lasagna. I liked everything about it, and will definitely be making it again. I’d double it again, and freeze half, but wouldn’t add the cream to it to freeze.

What’s NOT: can’t think of a thing.

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Don’t we all like EASY now and then? Me, too. And this soup met all the criteria for ease and for taste.

Sometimes when the word “easy” is used in recipe descriptions, I’m leery – too easy and a dish won’t have much taste. With soup, you want layers of flavor and texture. Something about this recipe got me interested, and I thought it could be done in the Instant Pot. I didn’t end up doing that – only because I spent a week in Palm Desert last month and I didn’t feel like lugging the IP in my car. As it was, it makes itself just fine in a regular pot/pan, and indeed, it was quick, but also super-tasty.

All of you who read my blog know that I so believe in Penzey’s chicken stock base, and I did take THAT to Palm Desert, so I can perhaps attribute some of the fine flavor to that.

My friend Ann (who lives in Idaho) flew down for us to enjoy the warmth in Palm Desert (it was in the 80s every day we were there), and I made this one night with the remains of a rotisserie chicken. It was perfect for that, as it calls for 2 cups of left over chicken. The recipe makes plenty – enough for Ann and me to have dinner twice, and a lunch once, and there was still enough that once home I had enough for another dinner and lunch. I could have frozen it, but I didn’t mind having it that many days. It tasted just as good 6 days later as it did the first night – and maybe even better. I may not have put all the rice in – I thought the soup was already carb-centric enough with the corn, so I skimped a bit, but I enjoyed the bit of rice.

There’s not all that much to making it – onion, oil, oregano, canned tomatoes (diced), frozen corn, a little bit of rice, the chicken, good broth, and then all the fun toppings – fresh cilantro, sour cream, shredded cheese and a lime wedge. We bought a package of small (street taco size) flour tortillas, and enjoyed those alongside the soup. Sublime. The recipe came from Simply Recipes.

What’s GOOD: if the flavor wasn’t there, it would’t be here on my blog. It was very flavorful, and I loved all the varied textures (tomatoes, corn, rice, then the toppings). And for sure, it was EASY! And I mean that. It couldn’t have taken me more than 30 minutes to start and finish. That makes it a winner.

What’s NOT: uhm, nothing that I can think of.

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As you know if you’ve been reading my blog for the last 4-5 months, you’ve seen several sheetpan dinners. I make them often, and often I just wing-it on some weeknights – looking to see what I have in my refrigerator, and what kind of protein (if any) I might use with it.

Every time I’d wing-it, though, I’d have to go hunt for information about how much time each vegetable takes. So, I’ve written up a chart. And a separate row for the meat. As best I know, this chart is accurate, although depending on how big you chunk up some of them, you may find your Brussels sprouts might not be done in x minutes, but x + 2 minutes, for instance. Sheetpan dinners aren’t an exact science.

And if you use chicken breasts, I explain here (on the chart) that sometimes they’re problematical as some are thinner than others. I opt, always, to cut chicken breast meat into larger sizes because I definitely do not want to overcook them. Test the meat more frequently with an instant read thermometer and remove the meat if it’s reached temp. Ideally, use chicken thigh meat as it’s more forgiving.

HERE’s the PDF you can stick inside your kitchen cupboard (that’s where mine is now).

Carolyn’s CheatSheet on SheetPan Dinners (this is a pdf)

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