Saturday, February 10, 2024

Quinoa Stuffed Zucchini

 When I saw the theme for this Sunday Funday event, I knew I had to share a dish I've been making for myself and others for awhile.

And the theme this week is Vegan Main Dishes.   

I'm there.  I first made this dish for a wedding I catered last year, and while I made more filling than needed for the one dish I served, I ate the filling with relish. OK, so not 'relish' per se, but I enjoyed the filling just on its' own.   It was that good.  But tucked into a zucchini, and baked, even better.  

Quinoa Stuffed Zucchini Boats

I almost feel virtuous eating this.  Almost, but I have to say it is totally delicious as well.  

I've made this as a Vegan Main dish, as well as a Vegetarian Main.  I like it both ways. 

 And as I said, you can make this Vegan or Vegetarian, simply by using either vegan Feta or regular feta as well as Vegan style Parmesan or regular Parmesan.  

I keep vegan butter on hand now.  I found out, it's really very versatile, and tastes great as well.  

Here's the step by almost step directions.  I cut the zucchini in half, lengthwise, then score it, before taking the 'guts' out with my melon baller.

Halved Zucchini

  I like using the melon baller cause I feel like it gives me more control.  

Scored Zucchini

All scooped out and ready to get stuffed.

Scooped out and ready to go, zucchini boats

Ready for the party, or the oven, whichever comes first. 

Quinoa Stuffed Zucchini Boats

Quinoa Stuffed Zucchini

Quinoa Stuffed Zucchini

Yield: 2+
Author: Sid's Sea Palm Cooking adapted from many recipes
Each Zucchini will serve 2 people.


  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons vegan butter or olive oil
  • 2 cups cooked quinoa
  • 1/2 cup finely minced sun dried tomatoes (I used the jarred ones in olive oil)
  • 1/2 cup chopped collard greens or spinach
  • 1/4 cup chopped Kalamata olives or garlic stuffed green olives
  • 1-2 teaspoons fresh chopped oregano, optional
  • 1/2 cup feta cheese, either vegan or regular
  • 1/2 cup toasted pecans
  • 1/2 cup parmesan cheese - shredded - either vegan or regular


  1. Prepare the Zucchini. Cut in half lengthwise, and cross hatch the seedy part on the inside, and scoop out the flesh, leaving a good 1/2 inch thickness on the sides and bottom. Reserve the scooped-out flesh for soup or stir fry.
  2. Salt the zucchini, lightly and set aside for about 15 minutes. Then take the zucchini and rinse it under some running water to get rid of the salt. Set aside while you prepare the filling.
  1. Saute the onion and garlic in either the olive oil or vegan butter, until translucent. Add in the cooked quinoa, tomatoes, nuts, oregano, and olives. Heat through then add the cheeses. Mound the filling into the zucchini halves and bake in a preheated 350 degree oven for about 25 minutes.
  2. Serve and enjoy.

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Sunday Funday

Vegan Main Dishes

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Sunday, January 21, 2024

Old fashioned Cream Dressing for Salads

 I actually posted about this dressing a few years ago, but I've since played with it a lot.  I've mixed various vinegar's in with it, and changed the flavors up quite a bit.  

Why am I talking about this again?  Well, it's time to get back into the baking/cooking saddle again and I'm part of a group that posts fun stuff, called Funday Sunday.

So here it is:   

Well, mostly here it is.  As I said I've played with it a lot, and changed it up and gotta say, that the original way is still the most tasty way, although, there is one that came pretty close.  

I actually made up four separate batches of this, measuring out each one, and here they are from worst (IMHO) to best.    I had some Bibb Lettuce and took out three leaves for each plate.   I also used the 'winners' on a lettuce and tomato salad.  Just for fun, and since I had some in the fridge, I decided it might be fun to try.

I'm using a lot of Monkfruit sweeteners these days, so decided to use it in place of the sugar in the original recipe.  And ummm, while it tasted good, I think real sugar might just be the way to go here.

I used the same quantity on each one.   1 1/2 tablespoons heavy cream - 1/2 teaspoon Monkfruit sweetener, and 1 tablespoon each of the various vinegar's.    This taste test was fun too.  And I ate my veggies along the way. 

Cream Salad Dressings

First one I did was using the pickling liquid from a jar of Kalamata Olives.  This was a major miss.  Meh on the taste.  If I'd added some finely minced Kalamata olives, I bet it would have tasted better. 

Cream Dressing with Kalamata

The second I used the pickling liquid from a jar of pickled beets, and wow was it colorful.  It also had a lovely flavor, not quite beet, but nice.  

Beet Cream Dressing


The third one I used the pickling liquid from a jar of Bread and Butter Pickles.   Not much flavor from the pickles, but still not bad.

Cream Dressing with Bread and Butter liquid


The last one, was the more traditional dressing.  Again, I used the same measurements for each one.  This one I used Rice Wine Vinegar and a half teaspoon of real sugar.  This dressing thickened the most and was more of a vinaigrette dressing.  

Classic Cream Dressing

I then decided to try two of the dressings out on a simple lettuce and tomato salad.  Well, the two that I decided were the most flavorful. 
The classic on sliced tomato and lettuce.  It had more of a vinaigrette leaning and honestly, tasted pretty darn good.  I think you could add fresh herbs to this, to take it over the top again. 

Classic Cream Dressing on Lettuce and Tomato

And the beet one.  Which while it tasted ok, it just did not look right.  The pink of the beet clashed and fought with the red of the tomato.  I guess you could eat this one in the dark, but...

Cream Beet Dressing on Lettuce and Tomato Salad

Take a look at some of the other fun dressings the Sunday Funday group shared.

Palatable Pastime: Blue Cheese Salad Dressing 

Mayuri's Jikoni: Cranberry Salad Dressing 

A Day in the Life on the Farm: Homemade Celery Seed Dressing 

Sneha's Recipe: Keto Vegan Passion Fruit Sour Cream Dressing 

Amy's Cooking Adventures: Chicken Caesar Salads with Homemade Caesar Dressing 

Bloggetti: Easy Homemade Greek Salad Dressing 

Sid’s Sea Palm Cooking: Old-Fashioned Cream Dressing for Salads 

Culinary Cam: Basic Vinaigrette and Variations

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Monday, July 10, 2023

Mørbradgryde - Danish Pork Stew

 I remember my Mor (mom) making this dish as a kind of special company, celebration meal.  And I kinda wonder why? 

Cause it's dead easy to put together and totally delicious to eat as well. 

Mørbradgryde - Danish Pork Stew

What is this amazing dish?  It's called Mørbradgryde in Danish, but the basic translation is Pork Stew.  Let me break down the word.    Mørbrad is pork tenderloin, and gryde refers to a pot that it is cooked in, so pork tenderloin cooked in a pot.  Just your basic stew. 

Honestly, this is one of the easiest dishes to put together, and makes you, as the cook look amazing.  

Which never hurts.  

Personally I love getting compliments on my food, even when I've not slaved over a hot stove cooking all day.   

Did I mention how easy it was?  

It bears repeating.   It's easy.  And very forgiving as well.   I've made it with lots of mushrooms, fewer mushrooms, more cream, less cream, more sausages (various kinds), you get my drift.  You need to make it your own.   The constants here are the ingredients.   And you can have a company worthy dish on the table in less than an hour.  

Serve with your carbohydrate of choice.  Whether it be noodles, rice or mashed potatoes, it's all good.  I like serving it with buttered egg noodles, but as I said, any kind of noodles are good, mostly. I'm not fond of spaghetti noodles with it, but that's a personal preference.  You do you.   

To start with, prep the tenderloin by using a very sharp or boning knife to remove the silverskin.  You can just use the tip of the knife to cut under it.  It can almost literally be peeled away, with the help of a very sharp knife.   You don't really want it, as it does not cook away and makes the tenderloin tough. 

Peeling the silverskin off tenderloin
After removing the silverskin, cut the meat into 2/3 -1 inch slices and then quarter the slices.
After the removal of the silverskin

After the removal of the silverskin
The finished dish, Mørbradgryde.
Mørbradgryde - Pork Stew


Mørbradgryde - Danish Pork Stew

Mørbradgryde - Danish Pork Stew

Yield: 4-6
Author: Sid's Sea Palm Cooking adapted from many recipes
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This is an easy-peasy, quick company-worthy dish that comes together quickly and is ready to serve in less than an hour.


  • 1 Pork Tenderloin, 1 lb. size - with silver skin removed and cut into chunks
  • 8 oz. Bacon strips cut into lardons (cut into pieces),
  • 8 ounces white button mushrooms, sliced
  • 8 oz. cocktail wieners, or European style franks cut into quarters
  • 1 16 oz. can chopped tomatoes
  • 2 onions, roughly diced
  • 3 carrots (diced or cut into coins
  • 1 cup heavy cream
  • 1 tsp paprika
  • 1 tsp dried thyme- or 2 sprigs fresh thyme - remove after cooking
  • Salt and Pepper to taste
  • Chopped chives to serve, totally optional


  1. Turn oven on to 350 degrees
  2. Prepare the meat, by removing the silverskin and cutting it into 1 -2 inch chunks
  3. Peel the carrots and cut into coins, then cut the onion up, and set aside.
  4. Take the bacon strips out, and cut them into roughly 1-inch wide lardons or pieces.
  5. Heat up a Dutch oven or heatproof casserole on top of the stove. Add the bacon, and let it cook for a couple of minutes, to render out the bacon fat a little. Then add the cut-up pork, let it brown on all sides, stirring constantly. Finally add the onion, mushrooms, and carrot pieces. Cook them for about 4-5 minutes, stirring constantly to keep them from browning too much. Finally add the can of tomatoes, and spices and stir together. Let it come to a simmer, then add the cream and cocktail sausages, stir together, place a lid on it, and put it into a 350 degree oven to finish cooking. You can also turn down the heat, and let it finish cooking on top of the stove, on a very low heat for about 40 minutes, either stove top or oven.
  6. Serve over rice, buttered egg noodles, or mashed potatoes and sprinkle a few cut chives on top to serve.


You can easily double this recipe. If you love mushrooms, simply add more, if you want more carrots, just add them. I love making this with heirloom carrots, cause I like the different colors of carrots, but regular orange carrots are just fine as well.

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Friday, March 17, 2023

Boxty with Smoked Salmon

 I used to participate in Fish Friday Foodies, but then my husband passed away and honestly, I just didn't feel 'it' anymore and basically stopped cooking and experimenting.  

Then Wendy said this was going to be the last Fish Friday Foodies, and I went, 'No! ', I'm finally starting to cook and experiment and play in the kitchen again, and I wanted to play this time.  I love Boxty's anyway and topped with Smoked Salmon, AMAZING!!!! especially with some Creme Fraiche on top.

Boxty with Smoked Salmon

So I did.   Years ago I was reading a book and they referenced Boxty's, which are an Irish potato dish.   The theme this month for the Fish Friday Foodies is Irish seafood dishes.   

So what do Irish Boxty cakes have to do with Fish?  Well, there are several recipes out there that include smoked fish inside the boxty's, but I'm just not that fond of including smoked fish inside a cooked recipe, so I searched and searched and finally found a reference to this dish.  Actually I found several references, you can see them here and here and here.

As many of you may know, I love my appetizers, so decided to make this as an appetizer cause I could, and I did.  You can however make the cakes a touch bigger, and serve them alongside a nice salad as a light lunch or dinner.  

Now for a fun ditty...

“Boxty on the griddle,

Boxty in the pan,

If you can't make boxty,

You'll never get a man.”

 Just had to throw that in there, cause it was cute.   

Now for one of the best parts of this recipe, you can use that little bit of mashed potatoes from dinner that you just can't bring yourself to throw away.    Many recipes call for adding grated fresh potatoes to leftover mashed, adding some flour, an egg, some milk.  

Come to think of it, I've been making these for years.  However, I usually just add everything together until it looks right, this time round I actually measured it out, just in case you want to do so as well.  

I gotta say this would have been a winner at one of our Tapas gatherings. Come to think of it, I think I need to do a Tapas Night again, and these would be perfect.  

I topped them with some smoked Salmon, my own homemade Créme Fräiche., some chopped chives from my garden and finely minced shallot.  

Dang, they were good.

Boxty with Smoked Salmon

Boxty with Smoked Salmon

Yield: 6-10
Author: Sid's Sea Palm Cooking
Prep time: 5 MinCook time: 7 MinTotal time: 12 Min
This makes not only a great appetizer but also doubles as a light lunch or dinner with the addition of a salad.


  • 4 russet potatoes
  • 2 tablespoons butter
  • 2 tablespoons cream
  • 1 egg
  • 1/3 cup milk
  • 1/3 cup flour
  • Salt and Pepper to taste
  • oil and butter for frying
  • Smoked Salmon slices
  • Créme Fräiche - homemade - link in post.- can use sour cream instead.
  • Chopped Chives
  • Finely chopped shallot
  • Fresh cracked pepper if desired


  1. Cook two of the russet potatoes and mash with the butter and cream. Set aside to cool.
  2. Grate the remaining two potatoes and sprinkle a little salt over them, then place the grated potatoes into either a double layer of paper towel or a clean cloth and wring the liquid out of them, set aside while you mix up the flour, egg, and milk in a small bowl. Add the cooled mashed potatoes to the bowl and mix well. Finally, add the grated potatoes and stir in. (the grated potatoes might have turned a pretty shade of pink, but don't worry, this is a normal enzymatic reaction, they're perfectly safe to eat.)
  3. In a pan, heat up some oil and butter. I use a small spoon to measure out the batter, but you can use a 1/4 cup measure as well. Spoon the batter into the pan much like making small pancakes. Cook until brown on the bottom and then flip over and finish cooking on the other side. To keep them warm, place in a 200-degree oven while finishing off the remainder.
  4. Top with a slice of smoked salmon, some Créme Fräiche, finely chopped shallot, and chives.


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Wednesday, March 8, 2023

Brunswick Stew

 I made some Brunswick Stew last month, and decided I needed to share the way I made it.  It's not so much of a recipe, but more of a process.  OK, so you sling a bunch of different stuff into a pot, cook it up and serve it. 

Brunswick Stew

Wait a minute, that's pretty much how this dish evolved.  It consisted of leftovers, random bits of game, veggies and some BBQ sauce, cooked to a nice consistency and then served.  

It has evolved however, the more modern versions of this recipe uses leftover BBQ meat, burnt ends as it were, plus bits and pieces of any leftover BBQ from the night before.  You can read about the origins of the stew here on Wikipedia. 

I do it my way, which results in a pretty tasty dish, even if I do say so myself.  I personally like it served with a piece of my No-Knead bread, but a hunk of cornbread or a biscuit is also lovely.  

Now for why I made this.  I had a half of a smoked chicken, which quite frankly I'm not too fond of, but I knew I also had some pulled pork in the freezer which needed to be eaten soon.

So I took the meat off the bones of the chicken, put it in a pot with the pork, added a 1 lb. or sixteen ounce bag of frozen mixed vegetables to the pot.  Grabbed some of my homemade chicken stock out of the freezer (1 cup if you're into measuring), added that on top, along with a can of diced tomatoes and okra, and about a cup of my favorite BBQ sauce- which is Bullseye, if you're curious.  Let it simmer for bit, then I tasted it, and added 1/2 teaspoon of cayenne for an added bite. 

Brunswick Stew

Brunswick Stew

Brunswick Stew

Brunswick Stew

The best part of this stew is you can, and should make it to your taste.   Use your favorite BBQ sauce, whichever kind of leftover smoked BBQ meat you have, and go for it.  I discovered as I was putting this batch together that the can of diced tomatoes I thought I had in the pantry was gone, but I had a can of diced okra and tomatoes, so it went in.  I had smoked chicken and pork, but you can make this with whatever kinds of smoked meats you have.    Traditionally... you use Corn and Lima beans, but I like mixed veggies so that's what I use.   

In fact I pulled some this out of the freezer the other day for dinner with a friend and we had a chunk of fresh baked bread with it.  And I still have some, just for me.  

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