Sam's Cooking Corner Unique Eats

This week on Sam's Cooking Corner

Everybody knows I hate broccoli, but when my Mom makes it with magic, I will gobble it up like crazy. Your kids will to. I hope you like these fun recipes. We had fun making them. 




Crunchy Broccoli Cakes
2 cups finely minced broccoli florets and peeled stems steamed
1 3/4 cups leftover mashed potatoes
2 tablespoons prepared mustard, yellow or Dijon (I used yellow)
1/2 to 1 teaspoon minced or crushed garlic, depending on taste
1/2 cup very finely minced scallions whites and greens
Up to 1/2 teaspoon salt (or to taste)
Black pepper
1 1/2 cups ground pecans
1/4 cup olive oil, grapeseed oil, or canola, your choice
A touch of unsalted butter (optional)
Place the mashed potatoes and steamed broccoli in a medium-sized bowl. Add the mustard, garlic, scallions, 1/2 teaspoon salt, if necessary, and pepper. Mix until everything is thoroughly blended, then taste to see if it needs more salt.
Use your hands (wet them, if you like, for easier handling) to form the mixture into 3-inch patties about 1/4 cup apiece.
Have the ground pecans ready and waiting on a dinner plate. Press each patty gently but firmly into the ground pecans to coat the entire outer surface, both sides. It’s okay to coat them generously. (You might not use them all.) Chill patties very well (they can be prepared to this stage and refrigerated).
Place a 10-inch skillet over medium heat and wait about a minute. Add the oil, and swirl to coat the pan.  If you’d like, you can also melt in some butter.
Fry the patties in the hot oil carefully, about 5 minutes on both sides. Be careful not to have the heat so high that it burns your pecans before the inside is tender. It should just be golden colored.  





Cornbread is a big winner with kids like me. Hotdogs, even better. Combine the two and wowza! I like to take these mini muffins to school in my lunch. You can use sausage or little smokies or any kind of hotdog you like. 

If you want to use a cornbread muffin mix, it works great. Here is the homemade cornbread recipe we used. 


Hotdog Muffins
1/4 cup unsalted butter, melted
1/4 cup unsweetened applesauce (or an additional 1/4 cup melted butter, vegan is ok)
1/2 cup splenda
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all purpose flour (use GF flour here)
1/2 tsp. salt
8 to 10 all beef nitrate free hot dogs, 
cut into 1 inch bites

Preheat oven to 375 degrees.  Spray a mini muffin pan with coconut cooking spray, set aside.
In a medium sized bowl, stir together the melted butter, applesauce, and sugar until incorporated. Add in eggs and whisk together.  Pour in buttermilk and stir to combine.
In a separate bowl, whisk together the baking soda, cornmeal, flour, & salt. In two batches, whisk dry ingredients into wet ingredients until fully incorporated.  Batter will be lumpy.
Place one tablespoon of batter into each muffin cup. Stick one hot dog bite in the center of each muffin cup vertically.
Bake for approximately 8 to 10 minutes, until muffins are golden brown. Remove muffins from oven and cool in the pan for a few minutes.  Run a knife around the edge of each mini muffin and pop them out.  Place on a plate and serve with ketchup and mustard for dipping if desired.
Store leftovers in an airtight container in the refrigerator.  The leftovers taste great, just heat them in the microwave for approximately 20 seconds or so.

*If you're going to send them in a lunch, bake them inside paper muffin cups. 



This next recipe is really easy. It's sweet and salty at the same time. 

Holy Sweet Fritos
1 package (10.5 ounces) frito corn chips
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
melting chocolate (1/2 cup) 
Spread corn ships in a greased 15 in x 10 in by 1 in baking pan.

In a saucepan over medium heat, bring corn syrup and sugar to a boil, stirring frequently to help dissolve the sugar.  Boil 1 minute. Remove from heat; stir in peanut butter until smooth. Pour over corn chips.

Let it sit for about 30 minutes and then top with your melted chocolate. Break into yummy gooey pieces.
skiptomylou.com

See you soon, Sam

Wild About Radishes

 I don't know about you, but I love me a good Radish. They are coming up like weeds in my garden and I'm very happy about that. Radish's have always kind of been an after thought on your salad or a little nibble in a crudités. They can be pungent, sweet, spicy, red, purple, white, black, striped, long, or short. They can be cooked, raw, and pickled. You might be surprised at their health benefits. Radish's contain something called roughage that helps to aid in digestion. If you're constipated then eat a handful of radish's it seriously works. Radish's have special detoxifying properties that help rid your intestines and blood of harmful toxins that cause a multitude of issues. Most people don't consume enough radish for it to make a difference, but just 6 good size radish's every week could really be beneficial. If you're suffering from a UTI, think Radish. Instead of drinking a high sugar cranberry juice, juice a handful of radish with half and apple and 1 large carrot and you'll thank me. What's great about the radish, is that it's a great vegetable with very little calories, it helps you feel fuller longer, is an anti inflammatory and a fever reducer. High in vitamin C and folic acid.

Radish and Potato Salad

This is a great change to the traditional. 

 12 small red potatoes, sliced 

 1 bag of trimmed radish, any variety (about 10 radishes)

 1 small bunch of chives, chopped

 1 T. grainy or full flavored mustard, Dijon works great

 3 T. crème fraîche (If you don't want to use crème fraîche because it is too rich or you want less calories, do this...

         1/4 C. sour cream, slightly thinned with milk and a small splash of lemon juice. I also love to use 1/2 C. yogurt with 1 T. heavy cream and 1 tsp. lemon. Try it.

Cook your potatoes in water with some salt until slightly tender, do not overcook them. About 8-10 minutes on boil. Cool under cold water and slice. Mix the crème fraîche, grainy mustard and chives with some salt and pepper, then toss through the radishes and potatoes before serving.

Peanuty Noodles with Radish

1 medium bag spaghetti or thin egg noodles

1 red bell pepper sliced thin

1/2 cucumber, seeded and sliced in half moons

1 large carrot shredded

1 small bag of radishes (about 6)

 Dressing 

4 T. crunchy peanut butter

2 T. chilli sauce like sriracha

2 T. soy sauce

1 T. sesame oil

1/2 tsp. brown sugar

1 tsp. rice wine vinegar

1 T. toasted sesame seeds

If you want to make it your meal, add chicken, chickpeas, sliced soy beef or silken tofu.

Boil pasta noodles until tender, save a couple tablespoons of cooking water, drain and set aside (don't rinse under cold water) Combine dressing ingredients, slice all veg thinly and mix all together. Serve cold or at room temperature with a little sprinkle of sesame seeds on top. 

Roasted Radish and Spring Pea Toasts

1 bunch medium radishes

1 tablespoons olive oil

Coarse kosher salt or sea salt

1 teaspoon fresh lemon juice

1/4 cup fresh peas

3 ounces goat cheese

                                                             1/2 teaspoon thyme

6-8 slices wheat bread toasted or matzo unleavened.

Preheat oven to 450F. Brush baking sheet with olive oil. Cut off the radish tops and rinse radish thoroughly. Cut radishes in half and mix in a medium bowl with olive oil. Place radishes cut side down, on baking sheet and sprinkle with salt. Roast until radishes are still crisp but tender, about 15-18 minutes. Toss with lemon juice. 

Recipe courtesy of my friend Cheri @ adventuresinthekitchen.com

Toast or grill the bread, spread each slice with goat cheese and place several radish slices on top. Sprinkle peas and thyme over the top. 

You can also replace the radish for baby beets, it tastes delicious.

Cucumber Soup with Radish Salsa

1 1/2 cucumber, peeled, seeded and chopped

1/2 T. butter

1 T. flour

1/4 tsp. salt

3/4 C. chicken or veg broth

1/2 C. milk

1/2 C. light creme (half & half)

Radish Salsa

Julienne 8 radishes; combine in a bowl with 1/4 cup chopped fresh mint, 1 Tbsp lime juice, and 1/4 tsp each Kosher salt and pepper. Sprinkle with clipped chive and a little bit of crème fraîche.

photo & recipe courtesy of pioneerwoman

 In a large saucepan, saute cucumber in hot butter for 5 minutes, or until transparent. Remove from heat. Stir in flour and salt until blended. Add chicken broth slowly and milk. Cover and cook on medium heat, stirring constantly until mixture boils. Reduce heat and simmer for about 15 minutes.  

Use an immersion blender or conventional blender; blend on high speed for 1 minute. Push soup through a colander strainer, pressing cucumber through. Turn into bowl, adding cream. Refrigerate, covered, until very well chilled. Before serving add Radish salsa on top. 

 Radish Chips

20 medium radishes, sliced 1/4 inch thin

1 T. Olive Oil

1 tsp curry powder
1/4 tsp turmeric powder
1/4 tsp garlic powder
1/4 tsp paprika
generous pinch of salt
pinch of cracked black pepper

Preheat your oven to 350 degrees. Place radish in a glass bowl with plastic wrap and microwave for 20 seconds. Drain liquid, add seasoning and olive oil. 

To a baking sheet lined with parchment paper, add the sliced radishes. Cook for approximately 15 minutes, then take out and flip, reduce the heat to 225 and cook for another 20 minutes.
Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you need. Remove from the oven, plate and serve. Dip them in a yogurt dip made of Greek style plain yogurt mixed with dill, lemon juice and zest, salt and pepper and grated onion. Also great with crumbled goat cheese over a salad.

Here's Another Slaw...they are just so good.

Jicama & Radish Slaw

photo and recipe courtesy of FoodNetwork.com

Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.

"Peanut butter is the pâté of childhood." ~ Florence Fabricant

Think beyond the ants on a log, cross hatched peanut butter cookies and peanut butter and jelly sandwiches. This is the age of experimentation and peanut butter is the perfect medium. A recent study performed at Kansas State University, shows that Americans consume enough peanut butter each year to coat the floor of the Grand Canyon. That is a lot of peanut butter. In fact the closest calculation shows that Americans alone go through 857 million lbs. that is about 3.36 lbs. per person.  The peanut has a long history in South America, but in 1890 Dr. John Kellogg of corn flakes fame created peanut butter as a protein substitute for his patients with bad teeth. It was bottled up by machine in 1903 and promoted as a health food that revolutionized the way America enjoys this special comforting food product.

This unique legume is a nutrient rich power house. A 2 tablespoon serving contains 7 grams of protein. These powerful amino acids in the protein help build healthy muscles as well as helps repair damaged tissues. High in healthy fats, potassium, folate and fiber and is a great source of monounsaturated fats.

Peanut butter does a great job keeping you fuller longer. When you purchase peanut butter, please make sure you pay attention to the label. Buy a brand that ONLY contains peanuts, salt and nothing else.

I'll never forget the mortified look on my Fathers face when my son was 3 and we were standing in the bulk section of Whole Foods market and he was mesmerized by the fresh peanut butter processor and a customer who was using the machine. He proceeded to put his finger in the fresh grind of peanut butter as it was about to fall in to the woman's container. He pulled his finger out of his mouth and said "mmm yummy". I almost died. That is the power of peanut butter. 

Peanut Butter, Carrot and Ginger Dressing

Provided By: Peanut Butter & Co.

2 medium carrots, peeled and coarsely chopped
¼ cup chopped, peeled fresh ginger
1 shallot, chopped
1 small garlic clove
½ cup Smooth Operator, The Bee’s Knees or Old Fashioned Smooth peanut butter
¼ cup rice vinegar
1 tablespoon soy sauce
Sliced cucumbers and scallions for serving

Combine first 4 ingredients in a food processor; pulse until vegetables are finely ground. Add peanut butter, vinegar and soy sauce; process until a smooth dressing forms. Season with salt and pepper; adjust consistency with water.

This sauce is so versatile. Here are a couple of my suggestion: 

-Mixed greens, sliced hot house cucumbers, spring onions, dried cranberries, & sliced pineapple

-Boston Bibb lettuce cups, sliced celery, carrot, red onion, raisins and cubed chicken & a pinch of cayenne pepper.  Combine all veg, cayenne and chicken excluding lettuce cups and mix with 2-3 tablespoons of the dressing and serve inside the lettuce cups. I often make a quick topper of sour cream or yogurt mixed in the Cuisinart with a handful of cilantro, dill and salt and pepper and drizzle over the top of the lettuce cups.

Peanut Butter & Banana Smoothie

1 container fat free vanilla yogurt
1/2 cup skim milk
2 T. creamy peanut butter
1 medium banana, sliced
15 chocolate chips
1/2 cup ice cubes
*Here's a super tip...the night before you make the smoothie, freeze your peanut butter. This will eliminate the need for the ice cubes which can water down the creaminess of the smoothie. Just add a smidgen more of milk.

Sesame Ginger Spaghetti

1 pound linguine or spaghetti

Salt and pepper

2 boneless, skinless chicken breast halves, trimmed

3/4 cup creamy or crunchy peanut butter

3 tablespoons reduced-sodium soy sauce

3 tablespoons seasoned rice vinegar

2 tablespoons sesame oil

1/2 teaspoon ground red pepper

1 tablespoon finely chopped fresh ginger

1 scallion slice on a diagonal 

Handful of shredded carrots & snow peas, & sliced red bell pepper

3 tablespoons toasted sesame seeds and some picked cilantro

Cook pasta in a large pot of boiling salted water, according to package directions, until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.

 Lightly oil a ridged grill pan; place over medium heat. Season chicken with salt and pepper. Grill chicken for 6 to 8 minutes per side, until just cooked through. Transfer to a cutting board to cool slightly. Chop chicken. In a large bowl, whisk peanut butter, soy sauce, vinegar, oil, ground red pepper and ginger until blended. Season with salt and pepper to taste.

Slice carrot, celery, red bell pepper and mix with pasta and dressing. Garnish with sesame seeds, sliced scallion and snow peas and serve. 

Peanut Butter Cupcakes with Cream Cheese Frosting

For the filling:
1 cup confectioners’ sugar
¾ cup Skippy natural creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Peanut Butter Cream Cheese Frosting by cooks country

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup Skippy natural smooth peanut butter,

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.

Apple Sandwiches with Granola and Peanut Butter recipe from Whole Foods

2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 teaspoon sprite or lemon lime soda

3 tablespoons peanut or almond butter
2 tablespoons semisweet chocolate chips
3 tablespoons granola

If you won't be eating these tasty treats right away, start by brushing the apples slices with lemon soda to keep them from turning brown. (the original recipe called for lemon juice, but I think it makes it taste weird, but you choose)
Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.