Ratatouille

Finally! I finally made Ratatouille!!! This may seem like no big deal to you savvy cooks who have "been their" and "done that" but I have always wanted to try it out and had NEVER met an eggplant that I liked . . . until this weekend . . . when a beauty came in my Bountiful Basket. I did have to trade using fresh tomatoes for canned stewed . . . but for a first time I think this dish turned out VERY tasty and pretty lovely to look at too . . . a sequel will be coming when summer tomatoes make it back but until then I can say that I made it and liked it! Ratatouille
1 large Eggplant, cut into 1 inch cubes
1 large Zucchini, cut into 1 inch cubes
1 medium Onion, chopped into large chunks
2 Large Ripe Tomatoes, cut into 1 inch pieces OR 1 can Italian Stewed Tomatoes
1 clove Garlic, minced
2 Tbsp Olive Oil
1 Tbsp Freshly chopped or torn Basil
1/2 tsp dry Thyme
1 Tbsp Parsley, chopped
Salt
Freshly Ground Black Pepper

1. Place the eggplant in a colander over a bowl and sprinkle with 1 teaspoon of salt. Toss to coat and allow to drain for 2 hours. Rinse with cold water and firmly pat dry with paper towels.

2. Heat oven to 450 degrees. Combine zucchini and eggplant with 1 tablespoon olive oil. Evenly spread mixture on a foil lined baking sheet. Sprinkle with salt and pepper. Roast eggplant and zucchini in the oven for 30-40 minutes, stirring every 8 or 9 minutes to evenly brown.

3. While the eggplant and zucchini roast, heat a medium skillet with 1 tablespoon of olive oil over medium high heat. Once the pan is hot add the chopped onion, cook until the onion begins to brown and lower heat to medium low. Cook for 15 minutes then higher the heat to medium, add the garlic, cook for 30 seconds and add the can of tomatoes and thyme. Allow the juices to reduce for 5 minutes then add the roasted vegetables and fresh herbs. Cook for 2-3 more minutes to allow the flavors to meld together and serve. Enjoy!
This is INCREDIBLE in lasagna!!!

Spaetzle with Caramelized Onions

I love spaetzle . . . I love to make it and use it in SO many dishes . . . plus my skills at making it have improved drastically over the years. One of my favorite ways to eat it is also incredibly simple. It just takes a little time . . . but is worth it in the end!
I love the look, shape and texture of the noodles. They look homemade, have perfect curves and shapes for cradling gravies and sauces . . . plus if you go to your cupboard and are out of pasta or noodles you can make a batch of spaetzle faster than you can hit the grocery store.
Spaetzle with Caramelized Onions
Recipe by: Emily

2 cups Flour
2 eggs
3/4 cup of Milk
1 tsp Salt
Dash of Nutmeg
1 Large Onion, sliced
1 tsp Brown Sugar
2 Tbsp Olive Oil
3 Tbsp Butter
Salt
Pepper
Chopped Parsley (optional)

1. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together. Add the 1 teaspoon of light brown sugar to the melted butter/oil, add the sliced onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened and caramelized, about 15-20 minutes, stirring occasionally.
2. While the onions cook mix the flour, nutmeg and salt together in a medium bowl. Mix the eggs and milk together in a separate bowl then add to the flour mixture. Whisk together until no lumps are left in the dough. Allow the dough to rest for 15 minutes.
3. Bring a large pot of lightly salted water to a boil. Place a colander or course sieve over the boiling water, scrape the spaetzle dough through the colander holes using a scraper or spoon allowing the dough to drop into the boiling water like teardrops. Boil the spaetzle for 6-8 minutes or until all of the noodles float to the top, stirring gently to separate noodles if needed. Drain noodles in a colander and rinse with water.
4. Add the remaining butter to the onions, add the spaetzle noodles to the onions and cook for 3-5 minutes, season with salt and pepper. This makes a great side dish for any German fare or alone. Enjoy!

-You can also toast fresh bread crumbs and sprinkle over the top or your favorite shredded cheese.
- Spaetzle is a great sub for macaroni noodles in mac and cheese or in soups!

Onion Petals

Hmmm . . . what to do while anxiously waiting for my next class on this lovely first day of fall semester school . . . blog something fitting for a day of fretting! Fried food!!! We actually indulged in these terribly delicious artery clogging munchies a few weeks ago and they have been patiently waiting for their appearance on The Open Pantry! I am so tempted to make more . . . but won't . . . probably won't . . . will try to avoid touching cooking oil today . . . and tomorrow . . . hopefully! We will see what my math class (!!!) and economics class drive me to do! Onion Petals
Recipe by: Emily

Large sweet onion, cut into "petals" or rings
3/4 cup Buttermilk
1 egg
1 tsp Lawry's seasoning salt
1 1/2 cups Flour
3-4 cups Cooking oil, canola, corn, peanut etc.
Salt

1. Cut the onion into petals or rings, whichever you prefer. Mix the flour and seasoning salt together in a bowl. Mix the buttermilk and egg in another and beat lightly to mix. Dredge the onion petals in the flour a couple at a time, and then coat in egg mixture. Return egged petals to the flour mixture to coat again and lightly shake off any excess flour. Place petals directly into a large pot heated to 375 degrees. Fry onions in oil until lightly browned. Remove from oil and place on a plate lined with paper towels or a paper bag. Lightly salt petals immediately after removing them from oil. Serve hot with favorite dipping sauce! Enjoy!

I served these babies with Horsey Sauce.

"Guerken Salat" Cucumber Salad

I think too many people dismiss cucumbers before even giving them a chance (I can see some of my fam rolling their eyes now . . .). I have to admit that I have not always been a cucumber fan . . . but now I am a total cucumber addict! I eat them plain, on sam's, in salads, as a snack, for breakfast on toast, I have even had them in soup and they delish! All you need is a good cucumber . . . I love the English ones or smaller cucumber's that don't have big tough seeds. The best cucumber I have ever had came from my Uncle Don's garden (gotta love home grown goods!). They were smaller and just crisp and refreshing. So as a salute to cucumbers and in turn a salute to Germany and Austria, where I came to eat MANY and grew to love them, here is a cucumber salad that is delish! I served it with Schnitzel to offset the heaviness. So good! I LOVE schnitzel too and it is now so easy for me to make . . . try it . . . you will LOVE it! Here are some other German FAVORITES!!!
Cucumber Salad
Recipe by: Emily

1 cucumber, stripe peeled and sliced very thin
1 Tbsp Red Onion, sliced in very thin small strips
1 Tbsp Sour Cream
2 Tbsp Vinegar, Apple cider or regular White Vinegar
1-2 tsp Sugar
1/2 tsp Chives (I used dried)
1/4 tsp Dry Dill weed
1 Tbsp fresh Parsley
Pinch of Salt
1/4 tsp Black pepper

1. To make the dressing mix the vinegar and sugar together until the sugar is dissolved. Add the herbs, salt and pepper. Last, stir in the sour cream until smooth. Taste and adjust seasonings if desired.
2. Add the cucumbers and red onion to the dressing and coat evenly. Refrigerate or serve immediately. (The longer it sits the stronger the flavor and the more liquid will come out of the cucumbers, so if you are going to refrigerate it you may want to add more cucumber.)

Baked Sweet Potato Fries

If you have never tried sweet potato fries you have been missing out my friend! My hubby and I LOVE these and order them whenever we see them! Sweet potatoes are so good for you too and are loaded with dietary fiber, beta carotene, and vitamins A, C and B6! I am determined to incorporate more of them into my menu!
They are also awesome as chips and bake up nice and crispy! They are seriously one of my favorite veggies to eat! I especially love them with my sour horse sauce (which gets its name from the sour cream and horseradish used in it). It tastes good on anything . . . in fact tonight I was dipping baby carrots in it! (So good!)

Baked Sweet Potato Fries
Recipe by: Emily

2 large Sweet Potatoes
3 Tbsp Olive Oil
1 tsp Seasoning Salt
1/4 tsp Garlic Powder
1/2 tsp Paprika
1/4 tsp Chili Powder
1/4 tsp Black Pepper
1/2 tsp Parsley
1/8 tsp Cinnamon

1. Peel the sweet potatoes and cut into 1/2 inch strips. Toss the potato strips in a bowl with the oil.
2. Mix the seasonings together and sprinkle over the potato strips, tossing well to coat.
3. Spread the potato strips out evenly on a lightly greased baking sheet and bake in a 425 degree oven for about 20 minutes, stir fries and then bake for 15-20 minutes more or until lightly crisped. Enjoy with Sour Horse sauce!

Sour Horse Sauce
Recipe by: Emily

1/2 cup Sour Cream
2 1/2 tsp Prepared Horseradish
2 1/2 tsp Ketchup or Cocktail sauce
1/2 tsp Seasoning salt
Pinch of Crushed Red Pepper Flakes
1 tsp Brown Sugar
1/4 tsp Paprika
1 tsp fresh of dried Chives

Mix all the ingredients together and refrigerate until use!

This sauce is a little spicy and oh so good for dipping anything in!

Cabbage, Caramelized Onion, and Bacon Gratin

Paula Deen owns the key to part of my husbands heart! He served his mission in the south and ever since has just loved southern cooking. When we had only been married a few weeks he gave me a few cookbooks that I love . . . one of them being from Miss Paula! Her recipes are overall simple to make and are "down home" all the way!

I made this pork loin using Paula's herb crusted pork recipe (which was SOOOO delicious!) and came up with a cabbage gratin to serve with it weeks ago and have been meaning to blog it . . . but it hasn't happened until today! Oh well. This is my little break from writing my Political Geography paper.
I can only take so much world economics in my head at a time! I am writing about Post-Cold War Russia . . . it's very interesting . . . but lets talk cabbage! I love cabbage! It is such a great veggie to add to just about anything (I think!) . . . toss in some bacon, cheese, cream, and caramelized onions and I am set for life! My mom always made amazing stir fry with long strips of cabbage in it and I loved it! Mmmmm!

Cabbage, Caramelized Onion, and Bacon Gratin
Recipe by: Emily

1/2 Cabbage head, shredded
1 1/2 cups heavy cream or 1/2 & 1/2
1 1/3 cup shredded cheese, Parmesan or Italian blend
1 large Onion
5-6 Strips Bacon, chopped
1 tsp sugar
1 1/2 tsp Salt
1 tsp Pepper

1. Thinly slice the onion and cook it in a frying pan with the one teaspoon of sugar over medium low heat until caramelized. Add the shredded cabbage and cook for a few minutes until the cabbage and onions are mixed and the cabbage begins to soften. Pour cabbage into a casserole dish and spread out.
2. Crisp the bacon in the cabbage frying pan, lower the heat and add the cream, 1 cup shredded cheese, salt and pepper. Once the cheese has melted pour the cream mixture over the cabbage and top with additional cheese if desired. Bake in a 325 degree oven for 20-30 minutes, until the gratin is bubbly and the cabbage is cooked. Enjoy!

Zucchini Pancakes

Auch du meine gute! Thanksgiving is just a few days away now! This year has flown by sooooo quickly! Well unless you were waiting for the movie "Twilight" to come out (guilty)! Yep I was among the masses who saw Twilight this past weekend! We had a group of women going (ALL of my sisters, SIL, Mutti, and friends) and had a blast! (three gals are missing from the picture!)
It is always quite the adventure when we get together . . . especially for movies! I sat between my two youngest sisters and we were laughing our heads off! I am sorry but some of the lines were so cheesy . . . (if you saw it you know its true!) My mom kept saying "that's not how it is in the book" and "how could they leave that part out?" She was miffed that they didn't have the meadow scene exactly how it was in the book . . . sorry Mutti!
Anywho my house smelled so wonderful yesterday! I was loving life! I made lemon poppy seed bread, cranberry, orange, pecan bread (my new favorite thing!), and gingerbread. My hubby was going hometeaching so I sent him off with plates laden with deliciousness! Speaking of delicious! I cannot begin to say how much I love Ina Gartens zucchini pancakes! I have made them twice in the past few weeks they are so good . . . given I ate most of them over that time period (my hubby doesn't share my love for zucchini so much) If you have never made zucchini pancakes . . . do! D-lish!
Zucchini Pancakes
Recipe by: Ina Garten

2 medium Zucchini, shredded
2 Tbsp Red Onion, grated
2 Eggs, lightly beaten
6-8 Tbsp Flour
1 tsp Baking Powder
Salt
Pepper
unsalted butter and vegetable oil

Preheat the oven to 300 degrees
Grate the zucchini into a bowl and using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (if the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes for about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for 30 minutes. Serve hot.

Cranberry Pear Chutney

I have always wanted to make homemade chutney . . . so at long last I did! (Just in time for Thanksgiving too . . . it will be wonderful on our Thanksgiving table!) Man almighty does my house smell good! With every ingredient I added a new incredible scent burst from the pot creating a spicy potpourri that I wish that I could bottle and let loose in my house everyday! Cranberries, pears, onions, fresh ginger, lime, orange, cinnamon, and allspice! Love it! Cranberries and citrus go so well together and I love the brightness that the lime and orange add! I am definitely going to make more chutney in the future! I am a little ancy today and am ready to take off when my hubby gets off of work and head south for a weekend to be with my gals! We have a group going to "Twilight" (yes, roll your eyes if you must!) tonight and are doing a girls night out! I need it! I am ready to be done with school this semester and move on! A little chill time is just what the doctor ordered!

Cranberry Pear Chutney

Recipe by: Emily

2 cups Cranberries, fresh or frozen
4 large Pears, not quite ripe, peeled, cored and chopped
1/2 cup Golden Raisins
1 large Vidalia Onion, chopped
2/3 cup Orange juice
1/2 cup pure Maple syrup
1/4 cup regular Molasses
1 1/2 Tbsp freshly grated Ginger
Finely grated zest and juice from 2 limes
2 tsp Salt
1 tsp freshly ground black pepper
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cinnamon
1 tsp brown sugar

1. Sweat the onions for a few minutes over medium heat, add the brown sugar and continue to cook for 2 minutes. Add the pears and cranberries and cook for about 3 minutes or until cranberries start to pop and soften. Add the orange juice, lime zest and juice, molasses, syrup, cinnamon, allspice, nutmeg, salt and pepper and bring to a simmer over medium high heat, then lower heat to medium low and cook for 1 hour, stirring occasionally. Allow to sit at room temperature for 15-20 miuntes and then refrigerate. It will thicken as it cools! Serve with turkey, pork, chicken, or on sandwiches or add to a chicken spinach salad. Serving at room temperature is best! Enjoy!

Schnitzel, Hot German Potato Salad, and Apple Strudel

Gruesstig! It was German night in our home this evening, for supper anyway . . . the only thing missing was our lederhosen! My little sister called needing my German Potato Salad recipe . . so I decided to make it for dinner and post it for her. I love to reminisce and dive into the food that I grew to love so much while living in Deutschland! Now if only we had the gummy shops and chocolate available that they have . . . I did find red cabbage (rotkohl) though and thoroughly enjoyed it! My comp's and I ate jar after jar of this yummy concoction! I made it homemade once . . . it was quite the process! (I just buy it now, since I am the only one in my home that will eat it) I love it when I'm motivated to make something Deutsches! Heads up this is a long entry . . . 3 recipes here. My high school German teacher was the most amazing woman in the world! She is Austrian and started my love for the Germanic countries, language, culture and FOOD! I tried many different versions of potato salad while their but this one is my favorite!
Hot German Potato Salad

6-7 medium sized potatoes, peeled and sliced
3 strips thick cut Bacon, chopped
1/2 medium Onion, chopped
2-3 tsp Sugar
2-3 Tbsp Vinegar
Salt
Pepper
Parsley

Boil the potatoes in salted water until tender. Drain the potatoes reserving 1/2 cup of the boiling water.(Be careful or you will end up with mashed potatoes!) Cook the bacon in a frying pan until crisp. Remove the bacon and set aside, add the onion to the frying pan and cook in the bacon drippings until soft. Once the onions has cooked for about 6-8 minutes add the sugar, vinegar, salt, pepper and reserved water. Simmer for a few minutes, taste and add more sugar, vinegar, salt or pepper to taste. Add the bacon to the potatoes and pour the vinegar and onion mixture over the potatoes and bacon. Stir and sprinkle with parsley. Enjoy!
In Germany and Austria schnitzel is eaten with fresh squeezed lemon wedges or mushroom gravy. Leftovers (if you have any) are also great for sandwiches. They often take up the entire plate and are traditionally served with pommes (fries) or kartoffel (potato) salad. Schnitzel is easy to make and simply delicious!

Wiener Schnitzel 
Recipe by:Emily

4 boneless pork or veal chops
1/2 cup oil
3/4 cup fine ground bread crumbs
2 eggs
salt
pepper

Pound the chops thin between two pieces of waxed paper or plastic wrap. Beat the two eggs with a little salt, and pepper in a bowl large enough to dunk the meat into. Spread the bread crumbs on a plate and sprinkle with a little more salt, and pepper. Heat the oil in a large skillet over medium high heat. Take each cutlet and dip each side into the egg mixture and then into the bread crumbs to coat evenly. Lay the coated cutlets onto a plate once coated. (They cook in only a few minutes so it is best to have them all ready). Fry each piece in the hot oil until browned and cooked through. (2-3 minutes per side) Place browned schnitzel on a plate with paper towels to absorb any excess grease. Serve the schnitzel with lemon wedges or gravy. Enjoy!

You can use regular sugar instead, but I love the way that the brown sugar creates an incredible creamy filling!
Apple StrudelRecipe by:Emily
6 Sheets Phi lo Dough
1/2 cup butter
5-6 Apples peeled, cored and sliced thin (Granny Smith, Jonagold, whatever you have, I like to mix mine up!)
1/2 cup Brown Sugar
1/2 tsp Cinnamon
3 Tbsp Bread Crumbs
1/4 cup Chopped Walnuts (Optional)
1/2 cup Golden Raisins (Optional)
1 1/2 Tbsp Flour

Melt 1 Tbsp butter in a pan and add apples. Once the apples start releasing their juices add the brown sugar. Cook for about 2 -3 minutes and add the cinnamon and flour. Remove from heat and set aside. Layer the 6 sheets of philo dough; brush each sheet with melted butter and then lay another sheet on top. Pour the apple filling down the center of the dough. Spirinkle the filling with the bread crumbs and fold the dough over the filling, fold each end over and roll strudel onto a baking sheet with the seam side down. Bake in a preheated 350degree oven for 18-25 minutes, or until the top is golden brown. Allow to sit for a few minutes before slicing. Serve plain or with whip cream or ice cream. Enjoy

Salmon Cakes with Lemon Thyme Sauce, and Creamed Spinach

   Okay creamed spinach may not sound like the most appealing thing in the world to eat, nor will it cause everyone to celebrate seeing it on their plate, but given a chance I think it will win most everyone who tries it over!
   I came to love the Pop-eye staple while in Germany, my companion made it with lots of garlic and it was just a delight . . . so in the name of love (for it and my hubby) I made it with supper the other day! A little info for ya is that spinach actually releases more vitamins and minerals when it is cooked than eaten raw. (Oh, sweet inspiration!)
   I have to laugh because half way through dinner I got up to get more water and sat back down and there was more spinach on my plate than when I left it! My sweet hubby just didn't share my fondness for the stuff, but thanks to his sweetness in sharing I loaded up on vitamins that day!

Salmon Cakes
Recipe by: Emily

7 oz cooked flaked Salmon, (1 fillet will do)
1/4 cup Red or Yellow Bell Pepper, diced
1/4 cup Green Onion, diced
1/4 cup Mayonnaise
1 Egg, beaten
2 tsp Lemon Juice
1 cup Dry Bread Crumbs
1/2 tsp Seasoning Salt
1/2 tsp Black Pepper

Combine the Mayonnaise, diced pepper, green onions, salt, pepper and lemon juice. Mix well then add 1/4 cup of bread crumbs, the beaten egg and salmon. Divide mixture into 8 balls and roll in remaining bread crumbs until well coated, gently form patties. Cook patties in butter or oil in a skillet over medium heat until golden brown on both sides. Serve with lemon thyme sauce.
You can also bake the salmon patties in a 350 degree oven for about 10-15 minutes flipping half way through to ensure even cooking and browning on both sides.

These also make great sandwiches with lettuce and tomato!


Lemon Thyme Sauce

3/4 cup Mayonnaise
1 Tbsp lemon Juice
1 Tbsp prepared Horseradish
1 tsp dry Thyme
1 tsp dried Chives
Salt
Freshly cracked Pepper

Mix all the ingredients and refrigerate until used.
This sauce is really good and would be great on any fish or as a substitute for Tarter Sauce!

Creamed Spinach

Recipe by: Emily

1 Bag or package Frozen Spinach, chopped

1 Cup half and half (I use fat free)

1/3 cup Parmesan cheese, shredded

2-3 Tbsp Cream

2 cloves Garlic, minced

Salt

Pepper

Squeeze as much liquid as you can from the spinach then set aside. Saute the minced garlic in a little butter or oil to release the flavor, add spinach and cook until it is heated through. Add the cream, half and half, and salt and pepper. Add the cheese once the cream has started to gently simmer. Mix together, check seasoning and add more half and half to reach the consistency desired. Remove from the stove and serve as a side dish, or with rice or potatoes.

Leftover spinach is great in the morning inside an omelet with Swiss cheese and tomato's! (My fav!)

Mini Meatloafs and Oven Roasted Corn on the Cob

   I am a lover of meatloaf, I confess . . . I see absolutely nothing wrong with a dish that allows you to add whatever you have on hand and that still turns out easy and fairly fast. It may not be viewed as gourmet by some but it is something that I just love to dive into every now and then! It has become especially fun to make since I got married due to the name that it goes by in my husbands family . . goat loaf!

   We aren't exactly sure who in his family started calling it that, but it has stuck and now our family enjoys "goat loaf" too! I love to add veggies to my meat loaf, especially onions and shredded zuchinni! I never have been a huge fan of adding lots of bread crumbs to it . . . I guess it just depends on what I have and the mood that I am in . . . so my recipe for meatloaf is ever changing but always a welcome sight at our dinner table!

Mini Meat Loaf's

Recipe by: Emily

2 lbs Extra Lean Ground Beef or Turkey
1 Medium Onion, diced (you can use fried onions too)
2 eggs
1/2 cup Zucchini, shredded
1/4 cup Evaporated milk
1/3 cup Bread crumbs or Quick Oats (you can add more if you prefer!)
1 tsp Poultry Seasoning
1 1/2 tsp Seasoning Salt or Steak Seasoning (according to mood, or taste)
Freshly Cracked Pepper

Combine all ingredients and shape into a loaf and place in a loaf pan or make mini meat loafs in mini loaf pans or a muffin tin. Bake in a preheated 350 degree oven for 50 -60 minutes for a large meatloaf and 30-35 minutes for mini meatloaf's. Glaze with ketchup or Mom's Meatloaf Glaze and broil until glaze or ketchup begins to caramelize and bubble.

For the Glaze I do it the way my mom did, starting with 1/2 cup of Ketchup and 1 Tbsp brown sugar, if you want a sweeter glaze add more brown sugar according to taste.

Oven Roasted Corn

4 Ears of corn, husks on, corn silk removed
Butter
salt
pepper

Wrap the cleaned ears of corn with the husks still on in Aluminum foil. Place in a 350 degree oven for 1 hour. Remove from oven and butter cobs, then sprinkle with salt and freshly cracked black pepper, enjoy!

Mini meatloafs freeze very well!