Pesto Palmiers

1 container prepared pesto

½ cup freshly grated parmesan cheese

1 package frozen puff pastry

Preheat oven to 375*

Roll out 1 sheet of puff pastry to about 11x15”

Spread with pesto and then top with parmesan cheese.

Roll from top of long side in toward center.

Roll from bottom of long side into toward center, with both rolled edges meeting at the middle.

Cut into ¼” slices and place on baking sheets.

Bake 12 to 15 minutes, or until puffed and golden.

*I sometimes make these with prosciutto and honey mustard instead of the pesto!

Ham and Noodle Casserole

Several years ago, my mom made ham meatloaf in an attempt to use up some leftover ham. It was vile. Not even my dad would eat it. Ham. Meatloaf. And this from a woman who, in my memory, had never made anything less than delicious. The ham meatloaf was my mother's one culinary disaster, and we've never let her live it down.


Tonight, I was faced with the final remnants of an Easter ham. We were sandwiched and quiched out. But what to do with the leftover? I actually thought my mom wasn't so crazy for attempting the ham meatloaf. But I wasn't ready to stoop to that low.
I broke out my trusty Fannie Farmer cookbook, and looked up "ham" in the index at the back. Low and behold, there is an entire section of the book devoted to ham leftovers. Including several recipes for "ham loaf." I quickly skipped over those recipes. But then I found one with some promise:

Ham and Noodle Casserole
This sounds a lot like tuna noodle casserole, but I wouldn't know because I don't eat tuna. But I had the ingredients on hand, including more than enough ham. Result? DELICIOUS. I will definitely be making this again. And so, in case any of you are faced with too much ham, please enjoy this recipe!

Ingredients:
4 tablespoons butter
1 small onion, finely chopped
2 eggs, slightly beaten
1 cup sour cream
1/2 cup grated Gruyere or Swiss cheese (I always add extra cheese!)
1 1/2 cups chopped cooked ham
Salt and pepper to taste
1/2 pound egg noodles, 1/4 inch wide, cooked
(I added some julienned uncooked spinach for something green)

Directions:
Preheat the oven to 350*F.
Butter a 2-quart casserole dish.
Melt the butter in a skillet and cook the onion over medium heat until soft (5 minutes or so).
In a small bowl, mix the eggs and sour cream, then add the onion, cheese and ham (and spinach).
Add salt and pepper to taste.
Put the cooked noodles into the casserole, then add the sauce and toss gently.
Bake for 45 minutes or until a straw inserted in the middle comes out clean.

Fannie Farmer adds that this can be made with leftover pot roast, beef stew, or chicken.
Bon Appetit!

Buttermilk Scones

Ingredients:

3 C all purpose flour

1/3 C sugar

2 1/2 tsp baking powder

3/4 tsp salt

1 1/2 sticks unsalted butter, cold, cut into tiny 1/4" pieces

1 C buttermilk (1 T white vinegar plus 1 C milk)

1 T grated lemon or orange zest

raisins (optional)

Variations, in place of raisins:

1 C white chocolate chips and 1 C raspberries

1 drained small can diced pineapple with 1 C shredded coconut

1 C cinnamon chips with 1 C toasted walnuts or pecans

1 C cinnamon chips with 1 diced banana or pear or plums

OR invent something new!

Directions:

Preheat oven to 425, use middle rack.

Stir together dry ingredients.

Add cold butter pieces, tossing to coat in the flour as you add them.

Blend in butter pieces with fingertips until mixture resembles coarse oatmeal.

Add raisins (or other fillings).

Add buttermilk and zest; mix until moistened (soft dough with rough look).

Press into ball.

Knead on floured surface about 10 times, turning.

Cut in half or thirds.

Flatten each into 1/2" thick round.

Cut into 6-8 triangles.

Place scones on baking sheet and bake 10-12 minutes until tops and bottoms are golden brown.

Cool on rack.

Potato & Spinach Gnocchi

1 1/2 pounds spinach
1 3/4 pounds peeled potatoes
1 3/4 cups all-purpose flour, plus extra for dusting
2 egg yolks, lightly beaten
1/4 tsp nutmeg
1/4 cup warm olive oil or melted butter
2/3 cup Parmesan cheese, freshly grated
Salt

Pinch off spinach stems and wilt leaves in a pan with just the water that clings after washing.
Drain, squeezing out as much liquid as possible.  Chop.
Cook potatoes in lightly salted, boiling water until tender.  Mash while still hot.
Combine potatoes, spinach and flour.
Season with salt and nutmeg, beat in egg yolks, and knead the dough for a few minutes.
Shape the dough into several long rolls, about 2/3 inch in diameter.
Cut into 3/4 inch lengths and press gently against underside of grated to create texture.
Dust lightly with flour.
Bring a large pan of lightly salted water to a boil.
Add gnocchi a few at a time and remove with a slotted spoon as they rise to the surface.
Place in a drainer to remove moisture.
Arrange on a warm serving dish, drizzle with olive oil or melted butter, sprinkle fresh parmesan.

Serves four.

Black Bean Croquettes with Fresh Salsa

I found this online!
Black Bean Croquettes with Fresh Salsa
Makes 4 servings, 2 croquettes & 1/2 cup salsa each

Active time: 25 minutes
Total: 45 minutes



2 15-ounce cans black beans, rinsed

1 teaspoon ground cumin

1 cup frozen corn kernels, thawed

1/4 cup plus 1/3 cup plain dry breadcrumbs, divided

2 cups finely chopped tomatoes

2 scallions, sliced

1/4 cup chopped fresh cilantro

1 teaspoon chili powder, hot if desired, divided

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

1 avocado, diced



1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.

3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.

4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Green Bean Fries

Oil for frying
1 pound fresh green beans, trimmed
1/2 cup water
1 egg
1/2 cup milk
2 cups seasoned bread crumbs
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 cup all-purpose flour

1) Heat oil in a deep fryer or electric skillet to 375*
2) Combine green beans and water in saucepan.  Cover and bring to a boil.  Cook until the beans are bright green, about four minutes.  Drain and transfer to bowl of cold water.  Set aside.
3) In one bowl, whisk egg and milk together.  In a separate bowl, mix bread crumbs, chili powder, garlic powder and onion powder.  Drain the green beans and toss with flour to coat, shaking off excess.  Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
4) Fry beans in batches so they are not touching.  Cook until golden brown and crispy, about 2 minutes.  Drain on paper towels.

**Can be baked at 375* for 20 minutes
**Can be frozen

Zucchini Appetizer Squares

3 cups shredded zucchino (3-4 small, leave peal on)
1 cup Bisquick
1/2 cup finely chopped onion
1 cup grated parmesan
1 cup shredded Swiss or Cheddar
2 Tbsp dried parsley or 1/4 cup fresh parsley chopped
1 tsp dried oregano
Dash of pepper
1 clove garlic
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350*
Grease 9x13 pan
Mix all ingredients very well, beating with mixer on high speed.
Bake until golden brown, about 40-45 minutes.
Cut into squares.

Can be cooked longer for a more firm square.
Can be served hot or cold.