Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions

Filed under: General,Recipes — Artflux at 3:26 pm on Tuesday, April 30, 2013

7 cups low-sodium chicken broth
3 pounds baking potatoes, peeled and cubed
1 1/2 pounds rutabagas, peeled and cubed
1 1/4 pounds parsnips, peeled and cubed
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup butter, softened
3 onions, thinly sliced
salt and ground black pepper to taste


Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.


Potatoes, peppers, & eggs

Filed under: Recipes — Artflux at 3:27 pm on Saturday, April 27, 2013

2 tablespoons olive oil
3 medium potatoes, peeled and cut into bite-sized chunks
1 large green pepper (or red, yellow, whatever you prefer), cut into strips
3 eggs
1 tablespoon grated cheese
1/2 teaspoon salt
1. Heat oil on medium in a pan that will be big enough to hold all ingredients.
2. Add peppers and toss so they are covered with oil. Lower heat and let cook for about 10 minutes or until tender.
3. Add potatoes, tossing well with oil and peppers. Cook for another 10 minutes or until potatoes are tender and light golden brown.
4. Meanwhile in a medium bowl, beat together eggs, cheese, and salt.
5. Pour egg mixture over potatoes and peppers, stirring frequently. Cook until eggs are no longer runny.
6. Grab some fresh bread and dig in!

Sauteed Zucchini, Peppers, and Tomatoes

Filed under: Recipes — Artflux at 7:12 pm on Thursday, August 30, 2012

1 pound (about 2 medium) zucchini

2 yellow bell peppers

2 tablespoons olive oil

1 pint grape tomatoes

2 cloves garlic, smashed

Coarse salt and ground pepper



Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.

Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes

Caprese corn salad

Filed under: Recipes — Artflux at 5:47 pm on Sunday, August 26, 2012

Prep time: 10 minutesCook time: 20 minutes


5 to 6 ears of sweet corn (still in husks, do not shuck)

1/4 cup olive oil

3 Tbsp sherry vinegar or white wine vinegar

Freshly ground black pepper

1 1/2 teaspoons kosher salt

1/2 teaspoon sugar (optional)

3 cups roughly chopped, seeded tomatoes, or halved cherry or sun gold tomatoes

1/2 cup sliced scallions, including light green parts

8 ounces fresh mozzarella, cut into 1/4-inch cubes

1/2 cup to 1 cup of fresh basil leaves, thinly sliced


1 Prepare your grill for high, direct heat. Place the corn cobs still in their husks directly on the grill. Cook for 15 minutes or so, turning every few minutes, so that the husks get completely charred. The corn will steam in the husks. There is no need to soak the corn in water first if the corn is fresh. If you want some char on the corn itself, remove a few of the outer corn husks first, so there is less of a protective layer around the corn. Once the husks are completely charred, remove from the grill and let cool for a few minutes. Then remove the husks and silk. To remove the corn from the cob, stand the shucked cob upright in shallow baking pan or rimmed dish. Hold the cob steady in one hand, and with the other hand use a sharp knife to make downward strokes on the cob, separating the kernels from the cob.

Alternatively, if you have frozen corn kernels, you can use them for this salad (4 cups). Just heat a large cast iron pan on medium high to high heat. Put a layer of frozen corn directly on the pan, do not defrost first. Once the corn has browned on one side, stir and let the corn brown some more. Then remove to cool.

2 In a small bowl, whisk together the olive oil, vinegar, salt, and freshly ground black pepper to taste. Adding sugar will depend on how sweet your corn or tomatoes are, so you may want to withhold sugar until the end and add to taste.

3 In a large bowl, toss together the corn, tomatoes, scallions, Mozzarella, and the dressing. Adjust seasonings to taste. Let sit for 10 minutes.

4 Right before serving, stir in the freshly sliced basil.

Yield: Serves 6 to 8.

Salmon Loaf French Canadian recipes from W4VR’s Cookbook

Filed under: General,Recipes — Artflux at 9:40 am on Monday, March 12, 2012

1 can Alaskan Salmon, or 1 Salmon filet

3 medium Potatoes

Cook potatoes, drain, and hand smash…add a little milk, salt and pepper to taste and set aside. Cook the Salmon filet skin up in microwave oven in covered dish for a few minutes…if the Salmon has skin on take off after cooking. Crush the Salmon filet with a fork. Add one egg, a few bread or cracker crumbs, oil, Dijon Mustard, chopped onions, salt and pepper. You can also add Parsley, or even Curry powder if you want…my mother put Curry in her recipe. Also add some lemon juice and milk…the crumbs will absorb the moisture. Put the smashed potatoes on top of the Salmon mixture and add the potatoes on top, smoothing with a fork. Add a few crumbs on top of the potatoes and put a few slivers of butter over the crumbs. Bake at 375 degrees uncovered for about 30 minutes or until top is golden brown….if not turn on broiler for 2 minutes.

Greek string beans

Filed under: Recipes — Artflux at 10:54 am on Friday, May 13, 2011

2 boxes French style string beans
2 cloves garlic
1 med. size onion
1 can Hunts tomato sauce
2 tbsp. sugar
Salt & pepper
1/3 c. water

Saute chopped onion and garlic in melted butter. Add string beans and tomato sauce, sugar, salt and pepper to your desired taste. Add about 1/3 cup of water. Cover and simmer until thick. I prefer to make these the day before.

Easter egg pickle blitz

Filed under: General,Recipes — Artflux at 2:37 pm on Friday, April 29, 2011

What to do with all those Easter eggs?  Pickle them.

• 3/4 cup cider vinegar
• 3/4 cup water
• 1/2 cup plus 1 Tbsp white granulated sugar
• 6 cloves
• 2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1/2 teaspoon dry oregano
• 1/4 onion, sliced
• 1 garlic clove, peeled
• 6 hard cooked eggs**, peeled

Boil or steam the eggs until hard cooked. To steam the eggs, place in a steamer rack over boiling water, cover and steam for 20 minutes. Remove from heat and rinse with cold water. To boil the eggs, cover with 2 inches of cold water in a saucepan, bring to a boil, cover, remove from heat, and let sit for 12 minutes, then rinse with cold water. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. Steaming works great with fresh eggs.


1  Peel the eggs and place in the bottom of a clean glass jar, quart sized.

2 In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

3  Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar’s cover. Refrigerate up to a month.

The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

Makes six pickled eggs.

Fasting for body cleansing

Filed under: General,Recipes — Artflux at 1:55 pm on Friday, April 15, 2011

An occasional fast is good for the body and soul. Short grain brown rice is a creamy alternative to processed rice where nutrients are washed out.  I like preparing the rice in a pressure cooker which results in a creamier texture.

1/2 teaspoon of salt

4 cups of short grain brown rice

8 cups of water

Bring cooker up to pressure.  This varies depending on your location. Lower flame to keep pressure constant then cook for 40 min.

Marinated Swordfish

Filed under: Recipes — Artflux at 3:15 pm on Sunday, February 20, 2011

Prep Time: 10 min
Minutes Cook Time: 10 min
Ready In: 30 min
Servings: 2

3 tablespoons fresh lime juice 2 tablespoons white wine vinegar 1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger 1/4 teaspoon dried basil
1/8 teaspoon dried thyme 1/8 teaspoon dried parsley 1 teaspoon hot pepper sauce
1  pinch cayenne pepper
3 tablespoons vegetable oil
2 fresh swordfish fillets


1. In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. Place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours.
2. Preheat broiler or an outdoor grill for high heat.
Place fish onto the grill or a broiling pan. Discard marinade. Grill or broil fish about five minutes each side, until the fish flakes easily with a fork.

Trader Joe’s had amazing swordfish fillets.

Stewed Tomatoes with Rice

Filed under: Recipes — Artflux at 5:55 am on Tuesday, September 14, 2010
  • 3 pounds ripe tomatoes, peeled
  • 1 cup chopped onion
  • 5 tablespoons butter
  • salt and pepper to taste
  • pinch sugar
  • 1/2 cup long grain converted rice, cooked for 10 minutes then drained
  • minced fresh parsley

Cut tomatoes into chunks, reserving juices. In a skillet over low heat, sauté onion in butter until soft and yellow. Add tomatoes and juices and stir. Season with salt, pepper, and sugar. Cover and simmer over low heat for 5 to 10 minutes. Add rice and cook slowly for about 10 minutes, checking liquids, until rice is tender. If mixture becomes dry, add a little water or tomato juice. Taste and adjust seasoning and garnish with chopped parsley to serve.
This recipe is from an old (1950s) newspaper clipping.

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