Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

Winter Kale and Wild Rice Salad #SundaySupper

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We have had the mildest winter in Maine that I can ever remember. Even so, I still have big cravings for fruits and vegetables. I created a Baby Kale, wild rice, fruit and veggies salad for our #SundaySupper. This salad can be eaten as a main course or a side salad. It’s so easy putting together a large salad for a group or gathering, just give yourself time to prep and chop the vegetables and fruit. This salad is vegan and gluten free. It would also be great with goat cheese or cheddar cheese and some nuts, keeping it vegetarian. Dress the salad with a delicious citrus vinaigrette before serving. 

Winter Kale and Wild Rice Salad…

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Broccoli Salad

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This is my favorite summer side salad, I am actually very happy to have it as a meal! It is so delicious with fresh picked Broccoli, crispy Hardwood Bacon, Crispy Gala Apples, Chopped Hazelnuts, Slivered Almonds, Cabot White Sharp Cheddar Cheese, Zippy Red Onion and Dried Cranberries.

It’s like a Cobb salad but instead of lettuce, broccoli is the main star.

Broccoli Salad

 

Our friend Jenny picked this HUGE Broccoli from her Veggie Garden and left it on our kitchen table! Lucky me, so immediately I thought of making a delicious salad with it! Thank you Jenny and Carol!!

Broccoli Salad

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Twice Baked Potatoes

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Twice Baked Potatoes

Remember me? The one with the hubs who buys FIFTY POUNDS of potatoes for $7.00 ??? Yeah that’s me… I always have lots of teens coming in and out so I always double my recipes, or bake an extra couple potatoes. It comes in real handy if they are hungry or not. I made these delicious Twice Baked Potatoes with a couple extra baked potatoes. This recipe is for two people, but you can always double the recipe. Recipe is adapted by The Duchess of Fork….Isn’t that a great name for a blog??!!

Twice Baked Potatoes

Ingredients

2 medium baking potatoes
2 tbsp. butter, softened
1/4 cup sour cream
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
3/4 cup shredded cheddar cheese, divided
Instructions

Preheat oven to 400 degrees. Scrub potatoes and dry completely.
Bake potatoes for 30 minutes. Remove from oven and prick each potato with a fork a few times. Return to oven and bake 30 more minutes.
Allow potatoes to cool long enough to handle. Cut the top of each potato off lengthwise. Remove flesh from top and bottom, leaving enough so that the skin holds up.
In a bowl, mash potato flesh with butter, sour cream, salt, pepper, garlic and 1/2 cup cheddar cheese. Stir until all ingredients are combined.
Press potato filling back into potato skins. Top with remaining cheese.
Lower oven temperature to 375 and bake for an additional 25-30 minutes.

Garlic Parmesan Crusted Potatoes & Video

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Garlic Parmesan Crusted Potatoes~ The best side dish for any occasion!

I have a LOT of food blogger friends. Not just friends that you write to on Facebook and blogs, but friends that you wish you could hang out with if they lived closer.

One of those friends is Monica Mooney, whom I fondly refer to as Moondoggie. She has the food blog, Sweet Heat Chefs, and I think she is wonderful.
We belong to a food group where we talk and laugh and cry and talk about all kinds of personal stuff with no judgment, stuff we can talk about such as our blogging, or how do we get more followers? Or how do you like this recipe? Or my kid got an award today!

Check out my YOUTUBE Video! Make sure to Follow me on YOUTUBE and not miss my newest videos!

I can’t wait for the day when we can all get together and share a meal and a big bottle of something!! These friends mean a lot to me, like a pen pal but in a group and way better!
So, Chris ( or as I fondly call her Pickles~ yes I fondly have nicknames for the friend’s I love) from Foodthoughtsofawannabechef Blog came up with a brilliant idea to have a food ingredient swap, a secret swap with our Foodie Group.

Garlic Parmesan Crusted Potatoes…

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Israeli Salad

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One of my first jobs was working in an Israeli Restaurant in the Valley. I learned a lot that summer. Not only did I waitress, but I cooked and learned how to prepare so many amazing Israeli dishes. This was a Mom and Pop restaurant and Mom and Pop didn’t speak very much English. So we did a lot of communicating through our love of food. One of my favorite dishes that I ate every day was Israeli Salad. It is such an easy delicious addition to any meal. All you need are tomatoes, cucumbers, onions, preferably red, lemon juice, Olive Oil and I added grilled corn for fun. I am so lucky to have so many nice friends who are growing abundant amounts of veggies in their garden, I am able to make my favorite Israeli Salad.
 
Dice Cucumbers
Dice Tomatoes
Dice onions
 
Squeeze the juice from 1/2 lemon

Israeli Salad

Ingredients

  • 6 cucumbers, diced
  • 4 roma (plum) tomatoes, diced
  • 1/2 red onion, diced
  • Grilled Corn on the Cob (corn cut off cob)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons fresh Lemon Juice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Directions

  1. Toss the cucumbers, tomatoes, onions and corn together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.
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Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

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THE CRAZY COOKING CHALLENGE!
Baked Mashed Potatoes with Parmesan Cheese & Bread Crumbs
Recipe from cookbookshelf.wordpress.com
I love potaters. Yes, that’s right I said potaters. I am so excited, and when I am excited, I start speaking with a drawl! There is something so wonderful about them, you can make a bazillion recipes with a potater or just eating them baked is simply wonderful with all of the fixin’s. But today, I am not baking potaters, I am mashing them, because today is THE CRAZY COOKING CHALLENGE. The challenge for this month is to come up with a mashed potato recipe that has been previously blogged about. So, I looked around and found this delicious recipe from cookbookshelf.wordpress.com. My family loved it! These potaters or potatoes, I am calming down now, are mmm mmm good. My family actually requested them- get this- instead of Thanksgiving mashed potatoes- I know, I couldn’t believe the die hard fans of mashed potatoes have succumbed to these- happy day! Why? You can make this up to 6 hours ahead of time, up to when you would like bake it. Cover and chill.

Here’s what you will need: potatoes, milk, butter, mozzarella cheese, Parmesan cheese, bread crumbs, salt and pepper.
Scrub potatoes.
Peel potatoes.
Cut potatoes into 1 inch pieces.
Butter baking dish.
Boil salted water.
Measure out ingredients for butter, mozzarella and Parmesan cheese, milk and bread crumbs.
Drain cooked potatoes.
Mash potatoes.
Add butter and milk, mix.
Add cheeses. Mix.
Place mixture in baking dish.
Sprinkle Parmesan cheese and breadcrumbs to make a nice topping.
Pop it in the oven for 20 minutes uncovered.
Comfort food perfection.

Ingredients:

2 pounds russet potatoes- cut into 1 inch pieces
½ cup milk, room temperature
1/4 cup(½ stick) butter, melted and 1 tablespoon butter
3/4 cup grated mozzarella cheese
½ cup grated Parmesan cheese
salt and pepper
1 tablespoon plain bread crumbs

Directions:

Preheat oven to 400 degrees. Coat 13 x 9 inch baking dish with butter.
Cook potatoes until tender, about 15 minutes in a large pot with  boiling water with salt. Drain potatoes, return to pot. Mash potatoes. Mix in milk and melted butter. Mix in mozzarella and 3/4 cup of Parmesan cheese. Season with salt and pepper to taste. Transfer mixture to baking dish. Stir bread crumbs and remainder of Parmesan cheese in a small bowl. Bake uncovered for 20 minutes. Serves 8. If you agree that these might possibly be THE ULTIMATE MASHED POTATOES, be sure to vote below by clicking “like” under the picture.  Also be sure to check out the other bloggers who are participating in the challenge…don’t forget to stop in and say HI!! 😉

This post has been linked up to these wonderful blogs!

 
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This recipe has been featured on:WHAT THE FLICKA HAPPY VIRTUAL THANKSGIVING

Felicity Huffman's What The Flicka? - Happy Virtual Thanksgiving!

Baked Beets and Carrots

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Root Vegetables are abundant now. This is a simple recipe that you can use with any root vegetable that you have on hand. I am making Baked Beets and Carrots.
Use a bunch of beets, about 4 or 5 beets and a bunch of carrots, about 5 or 6.
Scrub and trim the beets and carrots.
Cut the beets in half. They are gorgeous. I always get so excited seeing the beautiful striations and patterns.
Yes Carrots, you are beautiful too.
Butter a baking dish, a 9 x 12 glass dish works well.
Slice 2 tablespoons of butter.
Sprinkle dots of butter over the vegetables.
Sprinkle Provencal Spices and Grey Coarse Salt over Carrots and Beets.
Cover baking dish with foil. Bake for 90 minutes.
Beets and carrots caramelize and taste very sweet.
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Ingredients

  •  A bunch of beets (4-5 beets)
  • A bunch of carrots (5-6 carrots)
  • Two tablespoons butter
  • Grey Coarse Salt
  • Provencal Spices

Method

  1. Preheat oven to 375 degrees. Butter a baking dish that will hold the beets and carrots in a single layer. Scrub beets and carrots, trim ends.
  2. Place vegetables in a dish and sprinkle with butter, salt and spices.
  3. Cover with foil and bake for 90 minutes.
  4. If the skins of the beets are tough or unattractive slip them off before serving.
  5. Serves Six. 

Recipe adapted from The Fannie Farmer Cookbook
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Easy Crispy Potatoes

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Slice 2 baking potatoes.
Over the sliced potatoes, drizzle Olive Oil and season with Provencal spices, French salt and freshly ground pepper.
Toss potatoes to coat with Olive Oil and Seasoning.
Place potatoes on a baking sheet. Bake at 450 F for 12-15 minutes or until brown.
Perfect Easy Crispy Potatoes!  Serves 2
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