Vegetables are alkaline producing and help to preserve bone and muscle. They are very rich in antioxidants, vitamins, minerals, fibre and phytonutrients. Another great thing is they contains lots of water which help you to stay hydrated. Because of this they're low in calories relative to their volume. Consuming vegetables (fruit too) on a regular basis can help you manage body weight. Antioxidants; plant foods especially the colorful ones are a primary source of antioxidants and we need lots of these to curb free radicals formed in the body. Many plants store these in the leaves. A diet rich in antioxidants help with anti-inflammatory risk in our bodies.
A great way to get your children to eat vegetables (and fruits) is to let them pick out some at the farmers market or your local grocery. Even letting them help prepare will also get them to eat them. I will have a couple of easy vegetable recipes for kids to try. Shopping at the farmers markets is the easiest way to eat locally. You know where the food comes from and after all, the grower is right there and you can ask them. Many of us keep on trying the same vegetable recipes and that my friend can get boring, but below you will find some delicious and exciting recipes for vegetables to add to your cooking repertoire.
I hope you enjoy the recipes below and try something new. Also, please note as always eggs will be large unless otherwise noted.
Easy Kid Friendly Italian Broccoli
1 lb. fresh broccoli, cut into florets
1 (14.5 oz) can diced tomatoes with juice (I like Cento)
2 garlic cloves, finely minced
1/2 sweet white onion, finely chopped
salt and freshly ground black pepper
1 tsp. Italian seasoning
olive oil
1/4 cup freshly grated Parmesan cheese
4 basil leaves, thinly sliced (garnish)
Into a large saute pan over medium heat, add good drizzle of olive oil. Add onions and garlic cooking and stirring for a few minutes. Pour in tomatoes with the juice and simmer so liquid can reduce by half. Add the florets and season with salt, pepper and Italian seasonings. Cover and simmer for abut 10 minutes or until broccoli is tender, but do not overcook. Pour onto a serving platter and sprinkle on Parmesan and basil.
Kids Love Zucchini Bake
4 zucchini, thinly sliced into rounds
1 cup buttermilk baking mix (such as Bisquick)
1/2 white sweet onion, chopped
1/2 cup freshly grated Parmesan cheese
4 eggs, beaten
1/2 cup vegetable oil
salt and freshly ground black pepper
Tabasco, if your kids like it
1/2 cup Cheddar cheese, grated (garnish)
Preheat oven to 350 degrees. Into a bowl combine baking mix, onion, Parmesan cheese, salt, pepper, oil and Tabasco. Mix in eggs and zucchini and pour into a lightly sprayed 13x9 baking pan. Bake for about 25 minutes, remove and sprinkle on Cheddar and place back into oven for about 5 more minutes. Remove and let rest about 5 minutes before slicing.
Perfect Fall Salad
1 head red leaf lettuce, torn
1/2 head romaine hearts, torn
1 1/2 cups pecans (whole or halves)
2 large crisp sweet apples, peeled, cored and chopped into about 1-inch chunks
3 celery stalks, sliced on diagonal
3 Tbl. butter
1 tsp. ground cinnamon
1 cup feta cheese, crumbled
salt and freshly ground black pepper
pinch of cayenne pepper
2 tsp. fresh lemon juice (for apples)
Dressing
1/2 cup extra virgin olive oil
2 Tbl. sherry wine vinegar
2 tsp honey
1 Tbl. Dijon
Preheat oven to 350 degrees. Line a baking pan with some foil. Spread out pecans in a layer. Into a saucepan, add butter to melt, stir in cinnamon, salt and cayenne. Drizzle over pecans and stir to coat. Bake for about 15 minutes or until golden brown, remove and cool. Dressing; into a jar with lid add oil, honey, vinegar and mustard shaking well to combine, taste and season with salt and pepper. Place apples into a bowl and stir in lemon juice tossing to coat. Combine lettuces to bowl with celery and pour over dressing tossing to coat. Place salad onto serving platter and sprinkle on feta and nuts.
Artichoke Stuffed Mushrooms
2 lbs. large fresh mushrooms
1/2 sweet onion, minced
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup soft breadcrumbs
1 (14 oz.) can artichoke hearts, drained and rough chop
3 scallions, finely chopped including green part
1/2 cup freshly grated Parmesan cheese
1/2 cup mayonnaise
1/2 package cream cheese, soft
salt and freshly ground black pepper
Tabasco
Preheat oven to 350 degrees. Wipe off mushrooms and remove stems, chopping. Into a large saute pan add a good drizzle of olive oil and pat of butter, add chopped mushroom stems, onion and garlic cooking and stirring a few minutes. Add wine and cook to reduce about 2 minutes, stir in breadcrumbs and remove from heat and cool. Into a bowl combine the cooked onion mixture along with scallions, Parmesan, mayonnaise, cream cheese, salt, pepper and Tabasco mixing to combine. Place the whole mushroom caps onto a lightly sprayed baking sheet and generously fill each cap with some of the mixture. Bake for about 15 minutes. Note; you can also add fresh lump crabmeat to the mixture.
Drop Buttermilk Zucchini and Tomato Biscuits - love these
3 cups all purpose flour
1 Tbl. baking powder
1 tsp. salt
2 tsp. Tabasco
1/2 tsp. baking soda
1 cup shredded zucchini, shred onto paper towels to absorb moisture
1/2 cup Roma tomatoes, seeded and diced
3 scallions, thinly sliced including green part
1/2 cup fresh basil, minced
1/2 cup freshly shredded Parmesan cheese
1 cup buttermilk
2 eggs
3 Tbl. vegetable oil
1 Tbl. white wine vinegar
1/2 cup sun-dried tomatoes in oil, chopped
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. Into a bowl whisk the flour, baking powder, salt and baking soda. Add zucchini, Roma tomatoes, scallions, basil and cheese, mixing to combine. Into another bowl whisk together the buttermilk, eggs, oil, Tabasco and vinegar. Pour buttermilk mixture into the dry ingredients, stirring just to blend, batter will be thick. Drop by 1/4 cup mounds about 2-inches apart onto baking sheets. Garnish with sun-dried tomatoes. Bake for about 25 to 35 minutes, remove from oven to cooling for about 10 minutes.
Simple Tomato Pasta
1 lb. red and yellow grape tomatoes, halved (or whatever looks good at grocer)
3 garlic cloves, thinly sliced
salt and freshly ground black pepper
2 tsp. dried oregano, rub between your fingers
pinch of red pepper flakes
1/4 cup olive oil
1 lb. penne or pasta of your choice
1/3 cup extra virgin olive oil
2 Tbl. white wine vinegar
1 small package fresh mozzarella balls, drained
1/2 cup fresh basil, sliced
Preheat oven to 450 degrees. Arrange tomato halves cut side up on a foil lined baking sheet. Sprinkle with oregano, garlic, salt and pepper; drizzle with 1/4 cup olive oil. Roast for about 25 minutes, remove and set aside. Into a pot of boiling salted water add pasta and cook al dente, drain and place into a large bowl mixing in extra virgin olive oil, vinegar, salt, pepper and pepper flakes. Toss to combine. Add the tomatoes and drippings from pan, add mozzarella and basil, toss to combine. Pour onto serving platter and serve with a tossed salad and crusty bread.
Italian Green Beans with Capers
1 1/2 lbs. haricot vert, trimmed and left whole
2 Tbl. capers, rough chopped
1 fresh lemon, juiced and zested
salt and freshly ground black pepper
3 Tbl. olive oil
2 Tbl. fresh parsley, chopped
Into a bowl whisk the oil, capers, lemon juice, salt and pepper. Bring a pot of salted water to a boil and add beans cooking about 4 minutes. When cooked, plunge beans into an ice bath to stop cooking. Drain beans well, pat dry with paper towels and place into a bowl. Whisk the dressing again and pour over beans tossing to combine, add zest and taste for flavorings. Mix in parsley.
Curried Cauliflower
1 large cauliflower
3 scallions, thinly sliced including green part
salt and freshly ground black pepper
1 can cream of chicken soup (good quality) or you can make a thick homemade chicken sauce
1 cup sharp cheddar cheese, shredded
1/4 cup white wine
1/3 cup mayonnaise
2 Tbl. butter, melted
1 or 2 tsp. curry paste, depending on how spicy you enjoy
Breadcrumbs
1/2 cup breadcrumbs
1 Tbl. butter, melted
2 Tbl. fresh parsley, minced
Preheat oven to 350 degrees. Cut the cauliflower into florets and steam until just almost tender. Place cauliflower into a baking dish. Into a bowl add soup, wine, curry paste, mayonnaise, scallions, butter and cheese, stirring to combine. Pour over cauliflower. Into a small saute pan, add breadcrumbs and stir to lightly toast, mix in melted butter and parsley, pour over cauliflower mixture. Place into oven and bake for about 40 minutes.
Zucchini Patties - these are really good and you can make into a sandwich or I love using them in the morning as the base for Eggs Benedict
8 large zucchini
1 shallot, finely minced
1 red bell pepper, seeded and diced
3 eggs
1 cup mixed herbs; such as dill, parsley, cilantro, basil
1 cup breadcrumbs (I use gluten free)
1 cup fresh feta cheese, crumbled
3 tsp. fresh lemon zest
1 tsp. ground cumin
Tabasco, always Tabasco
salt and freshly ground black pepper
3 Tbl. olive oil
Over a colander grate the zucchini, and sprinkle with salt, leave to drain about 1 hour. Remove handfuls of zucchini and squeeze out excess moisture, place onto paper towels to absorb excess moist. Into a small saute pan add a drizzle of olive oil and add shallot and bell pepper cooking to soften, remove and let cool a bit. Into a large bowl whisk the eggs, salt, pepper, Tabasco, zest and cumin, stir in the breadcrumbs, herbs, zucchini, cooked veggies and feta mixing well together. Place into refrigerator for about 25 minutes. Remove and if mixture seems too wet, mix in some more breadcrumbs. Form into patties and heat a large saute pan with a good drizzle of olive oil. Cook the patties in batches and do not overcrowd, cooking about 6 minutes per side until nice and golden brown. Remove to paper towels to absorb any excess oil and serve. I like them as I said with Eggs Benedict or serve with a Greek tzatziki sauce. They are also great place into a roll for sandwich with cheese, lemon mayonnaise, tomato slices and crisp lettuce.
Vegetable Breakfast Scramble
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
1 zucchini, sliced in half lengthwise and sliced into half moons
3 scallions, thinly sliced including green part
12 eggs, lightly beaten
salt and freshly ground black pepper
2 Tbl. heavy whipping cream
Tabasco
2/3 cup cheese, of your choice, shredded or crumbled
2 cups smoked salmon, flaked
Into a bowl combine eggs, cream, salt, pepper and Tabasco whisking to combine. Into a large saute pan add drizzle of oil and pat of butter, add bell peppers, zucchini and scallions cooking to soften. Stir in egg mixture, turn heat to medium low and with a rubber spatula stir eggs occasionally to achieve a soft egg texture, gently stir in salmon and cheese. Serve with toasted bagels, fruit and fresh juice and coffee. What a way to start the morning!
Italian White Beans
2 (15 oz.) cans cannellini beans, rinsed and drained
2 large white onions, julienne thinly
10 garlic cloves, thinly sliced
1 Tbl. fresh rosemary, chopped
1/4 tsp. red pepper flakes
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
1/4 cup freshly grated Parmesan cheese
Into a saucepan add olive oil to shimmering. Add onions, garlic, rosemary and red pepper flakes, season with salt and pepper. Cook stirring until onions are lightly caramelized about 20 minutes. Stir in beans and parsley simmering about 8 minutes. Stir in cheese. Taste and adjust flavorings.
Delicious Linguine with Bright Fresh Pesto
1 lb. linguine
4 zucchini, halved lengthwise and sliced
2 cups baby carrots, sliced in half lengthwise
2 large oranges, peeled
1/2 cup olive oil
2 cups fresh cilantro
1/4 cup freshly grated Parmesan cheese
1/4 cup pine nuts
1 tsp. dry mustard (such as Coleman's)
2 garlic cloves, minced
1/2 tsp. red pepper flakes
Into a large pot of boiling salted water add pasta and cook al dente, about 5 minutes before pasta is cooked toss in zucchini and carrots. Drain and return pasta and veggies to pan, drizzle with a touch of olive oil and toss. Reserve 1/4 cup pasta water. Pesto; into a food processor add a quarter of the oranges and combine with olive oil, cilantro, reserved pasta water, salt, pepper, mustard, garlic, pine nuts and red pepper, pulsing to combine, taste and adjust flavorings. Chop the remaining orange and toss with the pesto, along with Parmesan. Pour pesto into pan with pasta and veggies and toss to combine. Pour onto serving platter and garnish with extra cilantro.
Garbanzo Bean and Chicken Salad
2 heads romaine hearts, shredded
2 1/2 cups cooked chicken breast, cut up (great to use a rotisserie grocery store chicken)
3 Roma tomatoes, cut into wedges
1/4 cup pine nuts, lightly toasted
1 (15 oz.) can garbanzo beans, rinsed and drained
1/4 cup pitted kalamata olives, sliced
3 pepperoncini, thinly sliced
1/2 cup feta cheese, crumbled
Whole pitted black olives, (garnish)
Dressing
1/3 cup fresh lemon juice
2 tsp. lemon zest
2 Tbl. fresh mint leaves, minced
3 Tbl. fresh parsley, chopped
3 Tbl. fresh basil leaves, sliced
1/4 cup extra virgin olive oil
1 Tbl. honey
salt and freshly ground black pepper
Dressing; into a jar with lid add ingredients, shake well and taste, adjust flavorings. Place lettuce onto serving platter and top with remaining ingredients, drizzle with dressing and garnish with whole olives.
Colorful Vegetable Primavera
1 lb. linguine or fettuccine
2 cups fresh green beans, trimmed and sliced on diagonal into 2-inch pieces
2 carrots, peeled and sliced on diagonal
1 bunch fresh asparagus, trimmed and sliced into 2-inch pieces
1 1/2 cups broccoli florets
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 medium zucchini, halved lengthwise and sliced
1 sweet white onion, cut into thin wedges
2 or 3 garlic cloves, minced
3 Tbl. butter
3/4 cup chicken stock (good quality)
3/4 cup heavy whipping cream
3 Tbl. all purpose flour
pinch of red pepper flakes
salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
3 scallions, thinly sliced in diagonal including green part (I like diagonal cuts they look pretty)
a few fresh basil leaves, rolled and sliced into thin strips
1/4 cup fresh parsley, chopped
Into a large saucepan of boiling salted water add carrots and cook about 6 minutes, add asparagus, beans and broccoli and cook covered about 3 minutes, drain. Into a large pot of boiling salted water add pasta and cook al dente, about 2 minutes before pasta is cooked toss in bell peppers, and zucchini. Drain well and return mixture to pan. Add the bean mixture and cover. Sauce; into a large saute pan add a drizzle of oil with butter, add onion and garlic cooking a few minutes, but do not brown. Whisk in the flour and cook for about 1 minute. Whisk in chicken stock and bring to a boil, reduce to simmer. Stir in the whipping cream and pepper flakes cooking and stirring until thickened and bubbly. Taste and season with salt and pepper if needed. Stir in Parmesan cheese, scallions and basil, stirring about 1 minute. Pour sauce over pasta and veggies, tossing to combine. Pour onto large serving platter and garnish with parsley and extra Parmesan.
Squash Casserole - this is great for the holidays (Thanksgiving or Christmas)
1 large butternut squash, peeled, seeded and cut into 2-inch cubes
1 medium sweet white onion, minced
1 garlic clove, finely minced
4 Tbl. butter, melted and divided
2 eggs, lightly beaten
1 Tbl. sugar
salt and freshly ground black pepper
1/4 cup fresh cranberries, rinsed, picked over and chopped
1 cup soft breadcrumbs
Preheat oven to 375 degrees. Into a pot of boiling salted water add squash, cover and cook about 30 minutes or until tender. Remove and drain well. Place back into pot and mash. Into a small saute pan, add 1 Tbl. butter and add onion and garlic sauteing to soften. Remove from heat and pour into mashed squash, along with 2 Tbl. of melted butter, eggs, sugar, salt and pepper. Fold in cranberries and spoon mixture into lightly sprayed 1-qt baking dish. Combine breadcrumbs with remaining 1 Tbl. butter and mix to combine. Sprinkle over casserole. Bake for about 1 hour 15 minutes.
Veggies India Style - love these and love food from India
1 large yellow onion, chopped
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 (15 oz.) cans diced tomatoes juice, (I like Cento brand and their juice is thicker)
1 Tbl. tomato paste
1/4 cup water
1/2 tsp. garam masala
1/2 tsp. chili powder
1/2 ground coriander
2 cup broccoli florets
2 cups cauliflower florets
1 (15 oz.) can garbanzo beans, rinsed and drained
salt and freshly ground black pepper
Into a large saute pan add drizzle of oil and add onion cooking and stirring to soften, stir in spices and tomato paste and cook about 1 minute. Add sweet potatoes and stir to combine, add tomatoes including juice and 1/4 cup water. Bring to a boil and simmer for about 15 minutes, then add broccoli, cauliflower and garbanzo beans cooking another 10 minutes or until veggies are tender, season with salt and pepper. Serve over steamed rice.
Braised Red Cabbage.... mmmm one of my favorites
4 slices thick cut bacon, sliced
1 medium head red cabbage, sliced thinly
1 medium white sweet onion, sliced in half and thinly sliced
2 large firm but ripe pears, peeled, seeded and rough chopped
1 1/2 cups apple juice
3 Tbl. white wine vinegar
1 Tbl. brown sugar
salt and freshly ground black pepper
1/2 tsp. ground ginger
1 Tbl. butter
Into a saute pan, add bacon and cook to brown, remove to paper towels, remove most of bacon fat and add pears and onions cooking about 3 minutes to lightly brown. Add apple juice, cabbage, salt, pepper, white wine vinegar, brown sugar and ginger stirring and bring to a boil. Cover reduce to simmer and cook about 20 minutes. Stir in butter to melt and stir in cooked bacon.
Asian Veggie Stir Fry
1 (15 oz.) can cannellini beans, rinsed and drained (not an Asian ingredient, but I like them)
1 bunch scallions, sliced into long strips including green part
1 head fresh broccoli, cut into florets
3 large carrots, peeled and thinly sliced on diagonal
3 garlic cloves, minced
2 tsp. fresh ginger, peeled and grated
1 large red bell pepper, seeded and julienned
8 shiitake mushrooms, sliced
2 cups snow peas, trimmed
1/2 cup water chestnuts, drained and sliced
1/2 cup whole cashews
2 tsp. canola oil
3 tsp. toasted sesame oil
pinch of red pepper flakes
freshly ground black pepper
2 Tbl. Tamari
1/4 cup orange juice
2 tsp. Hoisin sauce
Into a large wok or deep sided saute pan add canola oil, sesame oil and red pepper flakes stir-frying over medium high. Add broccoli, bell pepper and mushrooms cooking and stirring about 3 minutes Add snow peas, water chestnuts and carrots cooking for about 3 minutes, add garlic, ginger and scallions cooking about 1 minute. Add orange juice, hoisin sauce, Tamari and beans tossing to coat and heat through. Pour onto serving platter and scatter on cashews.
Greek Vegetable Bake
2 large zucchini, cut lengthwise, then into 1-inch moons
1 large red onion, cut into 1/2-inch thick wedges
salt and freshly ground black pepper
1 lb. Yukon Gold potatoes, cut into 1-inch wedges
1/2 lb. green beans, trimmed and left whole
1 (14 oz.) can whole tomatoes, sliced into quarters, save the juice (I like Cento brand)
4 garlic cloves, thinly sliced
2 Tbl. fresh lemon juice
2 tsp. fresh lemon zest
1 Tbl. dried oregano
2 Tbl. fresh dill, chopped
1/2 cup feta cheese, crumbled
Preheat oven to 450 degrees. Into a bowl add zucchini and onion along with 1 Tbl. olive oil, tossing to coat and season with salt and pepper. Place onto a baking sheet and roast, turning occasionally for about 15 minutes. Remove from oven and set aside. Into a bowl add 3 Tbl. olive oil and add potatoes, beans, tomatoes with juices, garlic, lemon juice, zest, and oregano and season with salt and pepper. Place into 13x9 baking dish and top with roasted zucchini and onion. Cover with foil and bake 30 minutes. Remove foil, stir veggies and bake another 25 minutes. Remove from oven and sprinkle with fresh dill, let rest 10 minutes then garnish with feta and serve.
Vegetable Lasagna
5 cups fresh baby spinach
salt and freshly ground black pepper
1 large white onion, diced
2 garlic cloves, finely minced
2 tsp. Italian seasonings
1 large red bell pepper, seeded and diced
1 package button or crimini mushrooms, chopped
2 large zucchini, sliced in half lengthwise, and sliced into moons
1/4 cup fresh basil leaves, chiffonade (garnish)
1/4 cup fresh parsley, chopped
4 scallions, sliced including green part
2 (14 oz.) cans artichoke hearts, drained and rough chopped
1 (15 oz.) container ricotta cheese
2 eggs, lightly beaten
1 package lasagna pasta, cooked
2 cups fresh mozzarella cheese, shredded
1 cup provolone cheese, shredded
2/3 cup fresh Parmesan cheese, grated
Sauce
2 1/4 cups whole milk
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup butter
1/4 cup all purpose flour
red pepper flakes
salt and freshly ground black pepper
Preheat oven to 375 degrees. Cook pasta and drain. Lightly grease a 13x9 baking pan. Into a large saute pan, add good drizzle of olive oil and add onions, peppers, mushrooms, garlic cooking and stirring to soften. Stir in zucchini and cook stirring a few minutes, stir in spinach to wilt, season with salt, pepper and Italian seasoning. Sauce; into a large saute pan add butter to melt, whisk in flour cooking about 1 minute, whisk in wine, add milk and whisk, add cream, pepper flakes, salt and pepper, whisking to combine and thicken sauce. Keep sauce warm. Into a bowl add ricotta cheese, salt, pepper, parsley and eggs mixing to combine. Ladle some white sauce into bottom of pan, add some pasta, add some of the cooked veggie mixture, add mixture of the cheeses, add some ricotta mixture, add some artichokes and scallions, then continue layering. End with some of the sauce on top, garnish with more cheese. Bake for about 1 hour. Remove from oven and let rest about 10 minutes before slicing, garnish with fresh basil.
Grilled Vegetable Sandwiches
2 medium zucchini, sliced 1/2-inch thick slices
1 medium eggplant, sliced into 1/2-inch thickness
1 medium red onion, thick julienne strips
1 large portobello mushrooms, sliced
2 red bell peppers, seeded and cut into thick julienne strips
Fresh red leaf lettuce, garnish
1 large ruby red tomato, thinly sliced, garnish
1 large firm, but ripe avocado, peeled, pitted and thinly sliced, spritz with fresh lemon juice, garnish
1/4 cup Tamari
1/4 cup fresh lemon juice
1 Tbl. honey
pinch of red pepper flakes
4 Ciabatta rolls
Butter, soft
Cheese Spread
1/2 cup goat cheese, soft
1 (6 oz.) package cream cheese, soft
2 Tbl. Tamari
2 tsp. fresh lemon juice
2 garlic clove, finely minced
2 Tbl. fresh rosemary, finely chopped
Spread; into a bowl add ingredients and stir to combine. Veggies; into deep sided baking dish whisk the Tamari, lemon juice, honey and pepper flakes. Add veggies tossing to coat and let stand for about 1 hour to marinate. Heat grill and spread veggies out onto a grill pan and grill about 8 minutes per side. Butter the rolls and place onto grill, to get toasted. Remove rolls and spread cheese spread on both sides of rolls and pile on the grilled veggies, add some lettuce, tomato and avocado if desired.
Vegetarian Greek Moussaka - one of my all time favorite meals - this takes awhile so don't get overwhelmed when making it's worth the time you spent. Note: you can add ground beef or lamb or ground turkey to this dish. Add it with the tomato sauce and make sure you brown it well, drain and then add to tomato sauce.
3 large eggplants, sliced lengthwise into 1/2-inch slices (do not peel)
2 lbs. zucchini, sliced lengthwise into 1/2-inch sliced (do not peel)
1 1/2 lbs. Yukon Gold potatoes, peeled
2 cups breadcrumbs
4 eggs, separated (reserve yolks for bechamel sauce)
olive oil
Tomato Sauce
1 large onion, diced
2 garlic cloves, minced
1 (15 oz.) can diced tomatoes with juice (I like Cento)
2 Tbl. tomato paste
1/4 tsp. cinnamon
1 tsp. dried oregano
1/2 tsp. cumin
1 tsp. sugar
salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (divided 4 times)
Bechamel Sauce
1 stick butter
1/2 cup all purpose flour
3 cups whole milk, warmed
4 egg yolks (the ones you reserved)
pinch of freshly ground nutmeg
Fresh parsley, chopped (garnish)
Preheat oven to 400 degrees. Place the eggplant and zucchini slices in a colander and salt them well. Cover with a plate weighted down with a heavy can and place in sink letting sit for 20 minutes to remove moisture. Peel potatoes and place into boiling salted water for 10 minutes. Drain and cool, slicing potatoes into 1/4-inch slices. Line a baking sheet with foil and lightly grease. Into a bowl add egg whites with a splash of water and beat lightly. Spread breadcrumbs on a flat plate. Rinse the eggplant and zucchini in cold water and blot with paper towels. Dip the eggplant slices into the beaten egg whites then dredge in bread crumbs. Place breaded eggplant onto baking sheet and bake for about 30 minutes, turning once during cooking. When eggplant is cooked lower oven heat to 350 degrees. Tomato Sauce; into a large saute pan, add a good drizzle of oil along with onion cooking about 5 minutes, add garlic and cook about 1 minute. Add tomato paste and cook stirring about 1 minute, then add tomatoes, cinnamon, oregano, cumin, sugar, salt and pepper. Simmer. Lightly grease a 13x9 baking pan and sprinkle the bottom of pan with breadcrumbs. Cover bottom of pan with a layer of potatoes, top with eggplant slices, more tomato sauce and some grated cheese. Add zucchini slices next, another layer of eggplant slices and sprinkle with more cheese. Bechamel Sauce; into a saucepan melt butter and whisk in flour for about 1 minute, but do not brown. Whisk in milk and bring to a simmer. Remove from heat. Whisk the egg yolks, nutmeg, salt and pepper and take a small amount of the hot milk mixture and whisk in some of the egg yolk mixture to temper then whisk in remaining beaten egg yolk mixture. Return to heat and stir to thicken. Pour bechamel sauce over eggplant and be sure to fill in the sides and corners of pan. Sprinkle on remaining cheese and bake for about 50 minutes until bechamel is lightly golden in color. Remove from oven and allow to cool about 15 minutes before slicing. Sprinkle with some parsley and serve. Serve with a tossed Greek salad and grilled or warmed pita bread. mmmmmmm!
Thai Style Vegetables
1 yellow onion, thinly sliced
1 Tbl. fresh ginger, peeled and grated
2 garlic cloves, thinly sliced
1 large jalapeno, seeds removed and thinly sliced
1 tsp. turmeric
4 large portobello mushrooms, stems removed and thickly sliced
2 cups broccoli florets
1 large carrot, peeled and thinly sliced on diagonal
3 plum tomatoes, seeded and chopped
1 1/4 cups unsweetened coconut milk
1 lb. firm tofu, drained and cut into 1-inch cubes
1/2 cup water
2 Tbl. soy sauce
1/2 cup fresh basil leaves, chiffonade
Fresh lime wedges, garnish
2 scallions, thinly sliced on diagonal including green part, garnish
Into a large saute pan or wok, heat about 1 Tbl. sesame oil, add onion, garlic, ginger and jalapeno and stir cooking on high for about 2 minutes. Add turmeric, mushrooms, broccoli and carrot, stirring and cooking about 3 minutes. Add tomatoes, coconut milk, tofu, water and soy and simmer over medium high stirring a few times about 4 minutes. Stir in basil, pour mixture onto serving platter, sprinkle on scallions and garnish with lime wedges.
Olivier Russian Salad - well this salad has quite an interesting history; it goes that the original version of the salad was invented in 1860 by a Russian chef of Belgian origin, Lucien Olivier, the chef of the Hermitage one of Moscow's most celebrated restaurants. Olivier's salad quickly became popular and it became the restaurants signature dish. There is much more to the scandalous story though...... Others were trying to steal the recipe and there are many recipes out there. When Jerry and I were dining at a Russian restaurant in Eastern WA one evening we had this salad, but there was some meat included. They would not give me the recipe, but I guess I figured it out well enough. Obviously, depending on how many your are serving reduce or add to the ingredients and that is how I created my version.
5 large Russet potatoes, boiled whole and do not remove peel
3 large carrots, peeled
4 eggs, hard boiled and peeled
2 cups green peas, if using fresh blanch them and refresh in cold water, or you can use frozen and defrost
3 large dill pickles (good briny crisp pickles)
salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
3 Tbl. fresh dill, rough chopped
1 tsp. capers, chopped
2 scallions, sliced including green part (the restaurant we dined at used red onion, but I like scallions in it better)
Into a pot of boiling salted water add potatoes and carrots cooking until tender, carrots will be tender first, so remove them and let cool, refresh in ice water. Remove potatoes, drain and peel the potatoes and chop into chunks, slice carrots about 1/2-inch thick, chop eggs, chop pickles into 1/2-inch pieces. Dressing; into a small bowl stir mayonnaise, sour cream, capers, salt, pepper and half of the scallions. To assemble; into a large bowl add potatoes, carrots, peas, pickles, eggs and 2 Tbl. of fresh dill and gently mix in dressing. Place salad into a pretty serving bowl and garnish with remaining dill and scallions scattered over top.
Black Bean Quesadillas
1 large poblano chili, seeded and chopped
1 large white onion, thinly sliced
salt and freshly ground black pepper
1 (15 oz.) can black beans, rinsed and drained well
1 fresh mango, peeled and thinly sliced
2 large avocado, peeled, pitted and thinly sliced
4 large fresh thick flour tortillas
2 cups Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
Accompaniments; shredded lettuce, pico de gallo, sour cream
Into a large saute pan, add drizzle of oil, adding onion and poblano sauteing and stirring about 10 minutes, season with salt and pepper. Add beans and heat through. On a work surface lay tortillas and add some of the onion/bean mixture to one side. Top with some mango, avocado and cheeses. Fold over and place onto a grill pan sprayed with cooking spray, Cook each side until golden and cheese has melted. Remove to work surface and with sharp knife slice into large sections and place onto serving platter or serving plates. Garnish with accompaniments.
Really Good Vegetable Soup
2 large white onions, chopped
6 large carrots, peeled and sliced about 1/2-inch thick
4 celery stalks, sliced
1 large red bell pepper, seeded and chopped
5 large Yukon Gold potatoes, peeled and cut into large chunks
1 garlic clove, minced
1 (28 oz.) can whole tomatoes with juice, crush with your fingers(I love Cento)
2 cups V8 juice
4 cups chicken stock or vegetable stock (good quality)
Tabasco
salt and freshly ground black pepper
1/2 head white cabbage, thickly sliced
2 cups fresh green beans, trimmed
2 cups frozen peas
1 cup frozen corn
1 (15 oz.) can garbanzo beans, rinsed and drained
1/4 cup fresh parsley, chopped
1 tsp. dried marjoram
1 bay leaf
Into a large Dutch oven add drizzle of oil and add onions sauteing until soft, add garlic and cook about 1 minute. Add bell pepper, celery, carrots and stir cooking for about 5 minutes. Add potatoes, stock, V8, tomatoes, salt, pepper, marjoram, bay and Tabasco. Bring to a boil, the reduce to simmer cooking until potatoes are tender about 20 minutes. Next add cabbage, beans, peas, corn, garbanzo beans and parsley, cooking for about 20 minutes. Taste and adjust flavorings. Serve with hot crunchy garlic bread and maybe a tossed salad. Note: as with any vegetable soup, if you don't like one of the ingredients either leave out or add something you enjoy.
German Potato and Sausage Soup - I have a German background and love, love, love potatoes. I also really enjoy sauerkraut and cabbage too!
5 slices bacon, sliced
1 large onion, diced
2 cups white cabbage, shredded (optional, sometimes I add it)
8 large potatoes, peeled and cut into chunks
3 stalks celery, sliced
2 garlic cloves, minced
3 large carrots, peeled and sliced about 1/2-inch thick
1 lb. kielbasa or smoked sausage, sliced into 1/2-inch pieces
3 1/2 cups chicken stock (good quality)
1/2 cup beer
1/4 cup heavy whipping cream (optional)
salt and freshly ground black pepper
Fresh parsley, chopped
Into a large Dutch oven add bacon and cook to brown, remove to paper towels and remove most of bacon fat. Add onion and cook stirring for a few minutes, add garlic and stir a couple of minutes. Add potatoes, celery, carrots and meat along with stock and beer. Bring to a boil, cover and simmer for about 25 minutes, stirring occasionally. Taste and season with salt and pepper, add cabbage and cook about 10 minutes to wilt. If you are adding cream, stir in it and continue cooking about 15 more minutes, stir in parsley, cooked bacon and serve.
Vegetable "meat loaf" if you will - I used to make this all the time at the House of Representatives at the State Capital in Olympia, WA for my vegetarians. You can also make into meatballs or veggie burgers.
Veggie loaf
1 large red bell pepper, sliced in half and seeded
1 large green bell pepper, sliced in half and seeded
2 lbs. cremini mushrooms, coarsely chopped
1 yellow onion, finely chopped
1 bunch fresh asparagus, tough ends removed and finely chopped
1 cup Panko breadcrumbs
1/2 cup pine nuts, lightly toasted
2 Tbl. fresh basil, chopped
1/4 cup fresh parsley, chopped
2 Tbl. ketchup
1 Tbl. Dijon
1 Tbl. olive oil
salt and freshly ground black pepper
1/2 cup Parmesan cheese, grated
2 eggs, lightly beaten
Topping
1/4 cup ketchup
1 Tbl. Dijon
1 tsp. prepared horseradish
Heat broiler or grill, rub pepper with some oil and char each side to blacken. Place into a paper bag and close. Let stand for 10 minutes, then peel and finely chop. Place chopped peppers into a large bowl. Preheat oven to 350 degrees. Into a food processor add about 1/4 of the mushrooms and pulse to finely chop, repeat with remaining mushrooms. Into a large saute pan, add drizzle of oil and add mushrooms sauteing about 15 minutes until liquid evaporates, stirring occasionally. Add mushrooms to bowl with peppers. Wipe out pan and add another drizzle of oil along with onions, garlic and asparagus cooking and stirring about 8 minutes, pour into bowl with other veggies. Into a saute pan, add Panko and lightly toast, add to pan with veggies along with nuts, basil, parsley, ketchup, Dijon, horseradish, eggs, Parmesan, salt, pepper and olive oil. Preheat oven to 350 degrees. Mix well and spoon mixture into a 9x5 loaf pan sprayed with cooking spray, pressing to compact. Bake about 50 minuets or until thermometer reads 155 degrees. Topping; into a bowl add topping and stir, brush over meat loaf and bake and additional 10 minutes. Remove from oven and let stand about 10 minutes, before slicing. This makes great veggie loaf sandwiches.
Russian Style Sauerkraut
8 slices bacon, sliced
3 Tbl. butter
2 large onions, chopped
2 (28 oz.) jars of sauerkraut (get a good quality)
1 large russet potato, peeled and grated
1 large tart crisp apple, peeled and chopped
2 large carrots, peeled and grated
1 1/4 cups chicken stock (good quality)
2 bay leaves
1 tsp. celery seeds
1/4 tsp. paprika
salt and freshly ground black pepper
Preheat oven to 300 degrees. Into a large Dutch oven add bacon and cook to brown and almost crisp, remove most of bacon fat and discard. Add butter and onions cooking about 6 more minutes. Place the sauerkraut into a colander and rinse under cold water, squeeze thoroughly to remove excess water and place onto paper towels to absorb remaining moisture. Add the sauerkraut to the bacon and onion mixture. Add the grated potato, carrots and apple. Add chicken stock and seasonings, stirring well to combine. Cook uncovered, stirring frequently to heat through. Cover and bake for about 45 minutes. Stir occasionally and add more chicken stock if needed. Remove from oven and serve.
Glazed Beets
9 large beets, peeled and quartered
1 1/2 cups water
3/4 cup brown sugar, packed
1/3 cup balsamic vinegar
2 Tbl. butter
3 Tbl. fresh parsley, chopped (garnish)
Into a large saucepan add beets, water, sugar, vinegar and butter and bring to a boil. Reduce to medium and simmer uncovered for about 1 hour or until beets are tender and most of liquid has evaporated. Taste and season with salt and freshly ground black pepper. Pour into a bowl and garnish with parsley.
Roasted Vegetables
5 medium red potatoes, cut into 1-inch cubes
2 medium turnips, peeled, cut into 1-inch cubes
2 medium parsnips, peeled, cut into 1-inch cubes
1 medium rutabaga, peeled, cut into 1-inch cubes
8 shallots, peeled and halved
2 Tbl. fresh rosemary, chopped
olive oil
salt and freshly ground black pepper
2 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
Funny story; many years ago in San Diego my neighbor called and asked if I would like some fresh rosemary, her friend had way too much. I said sure, but I will be gone most of the day so just place near my back door. When I drove in the driveway I saw this huge green thing at my back door and it looked like a large tree. When I got out to examine, it was the biggest rosemary I have ever seen (looked like Christmas tree branches). Laughing I went next door and said what kind of rosemary is that? She laughed and said I've got the same amount. From there I called all my friends and said get over here and get some rosemary I've got enough to last years. Anyway, I dried a lot of it and used some of it fresh. Now onto the recipe.
Into a large bowl add vegetables and toss with 2 Tbl. olive oil. Season with salt and pepper and pour onto a foil lined baking sheet with rim, stirring about every 20 minutes. About 40 minutes into the baking stir in the lemon juice, zest and rosemary. Continue baking for about 15 more minutes or until tender. When ready to remove from oven, taste and see if they need more salt. Pile onto serving platter.
Norwegian Rutabaga Mash
3 lbs. rutabagas, peeled and cut into 1-inch pieces
1 lb. whole carrots, peeled and cut into 1-inch slices
salt and freshly ground black pepper
1/2 stick butter
1 cup sour cream
buttermilk, as needed
Fresh parsley, chopped
Into a large Dutch oven of boiling salted water add rutabaga and carrots, reduce to medium low and simmer about 50 minutes, drain well and return vegetables to pot. Add butter and with a potato masher mash veggies leaving slightly chunky, stir in sour cream and pour in a little buttermilk at a time mashing to combine. You don't want vegetables to wet, so add buttermilk as needed. Taste and season with salt, pepper and parsley. Pour into pretty serving bowl.
Sweet Potato Cakes
2 1/2 lbs. sweet potatoes, peeled and grated onto paper towels
6 Tbl. all purpose flour
4 eggs, lightly beaten
2 Tbl. fresh lime juice
4 scallions, sliced thinly on diagonal including green part
salt and freshly ground black pepper
Oil
Into a bowl stir the grated sweet potatoes with flour. Stir in eggs, scallions, lime juice, salt and pepper to blend well. Into a large deep sided saute pan, add about 1/2-inch of vegetable oil and heat to 350 degrees. Drop the potato mixture by Tablespoonfuls into oil and gently flatten. Fry in batches about 4 minutes per side until golden. Remove with slotted spoon onto paper towel lined platter, continue frying. Note; you can serve these with some sour cream or fresh applesauce if desired.
German Mushrooms in Creamy Sauce - love these
3 lbs. mushrooms, wiped clean
3 Tbl. butter
1 Tbl. dry sherry
1/3 cup sour cream
salt and freshly ground black pepper
Fresh parsley, chopped (garnish)
Quarter the mushrooms. Into a large saute pan add butter and mushrooms cooking and stirring for about 10 minutes. Stir in sherry and cook about 1 minute. Whisk in sour cream, stirring and increase heat cooking to reduce to a cream sauce, taste and season with salt and pepper and sprinkle on parsley. Place into a serving bowl.
Spinach Bread - we used to make this in the 80's for parties, gatherings, etc., it was one of those recipes everyone made
1 (10 oz.) package frozen chopped spinach, thawed and drained well. Wrap the thawed drained spinach into a clean kitchen towel to drain well.
2 plum tomatoes, seeded and diced
1 small red onion, small dice
1 garlic clove, finely minced
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup feta cheese, crumbled
1/4 cup fresh Monterey Jack cheese, grated
freshly ground black pepper
Tabasco
1 (16 oz.) loaf of fresh French bread, slice into 1/2 inch sliced on diagonal
Preheat oven to 350 degrees. Into a bowl combine spinach, tomatoes, onion, garlic, feta, Jack cheese, mayonnaise, sour cream, pepper and Tabasco, mixing to combine. Spread 1 side of slices with mixture and place onto baking sheets. Bake for about 18 minutes or until bubbly and golden. I also place under broiler for just a minute or so.
Vegetable Cobbler
1 yellow, sliced
4 large red potatoes, cubed
2 large carrots, peeled and sliced
2 medium leeks, halved lengthwise, rinsed well in cold water and sliced into half moons
2 cups fresh spinach, rough chopped
1 cup vegetable stock (good rich quality)
1/4 cup fresh parsley, chopped
1/4 cup white wine
2 Tbl. all purpose flour
salt and freshly ground black pepper
1 Tbl. Tamari
Topping
1 cup all purpose flour
1/2 cup cornbread mix
1 tsp. baking powder
pinch of salt
1/4 tsp. baking soda
2 Tbl. butter, soft
3/4 cup buttermilk
2 tsp. honey
1/2 cup Cheddar cheese, shredded
Preheat oven to 400 degrees. Into a large saute pan add a drizzle of oil, add onions and cook for a few minutes, add potatoes, carrots and 1/4 cup white wine, cooking and stirring abut 2 minutes. Add leeks and spinach and cook about 3 minutes. Into a bowl whisk the flour and stock. Stir this mixture, the parsley, Tamari, salt and pepper into veggie mixture. Bring to a boil and cook stirring constantly for 1 minute. Reduce to simmer and cook about 5 minutes or until thickened. Spoon vegetable mixture into a lightly greased baking pan. Topping; into a bowl combine flour, cornbread mix, baking powder, salt and baking soda. Stir with a fork blending in butter to crumbly. Stir buttermilk and honey together and stir into flour mixture along with the cheese. Drop the topping by large tablespoonfuls over top of mixture and bake about 30 minutes.
Glazed Carrots
1 lb. baby carrots, or peel whole carrots and slice thickly on diagonal
salt and freshly ground black pepper
3 Tbl. butter
1/3 cup apricot preserves, (good quality)
pinch of freshly ground nutmeg
1 tsp. fresh orange zest
2 Tbl. fresh orange juice
Into a pot of boiling salted water add carrots and cook for about 15 minutes or until tender, drain well. Into a saute pan, add butter to melt and stir in preserves, stir in zest, juice and nutmeg, taste and add some salt and pepper. Toss the sauce with the carrots and serve.
Radish and Pepper Salad
1 large head broccoli, cut into florets
24 red radishes, sliced
2 cups frozen peas, thawed
4 celery stalks, sliced (I like the inner stalks)
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
Green leaf lettuce, garnish
Dill fronds, garnish
Dressing
2/3 cup mayonnaise
1/3 cup Parmesan cheese, grated
1/4 cup buttermilk
2 Tbl. fresh dill
salt and freshly ground black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
Salad; into a bowl combine the ingredients and pour over dressing tossing to combine. Cover and chill. Dressing; into a bowl add ingredients and mix to combine. Line a serving platter with green leaf lettuce and pile on salad, garnish with dill fronds.
Vegetable Wraps
1 (8 oz.) package cream cheese, soft
1/2 cup pico de gallo, drained well
Tabasco
6 large soft delicious flour tortillas, or you can use spinach tortillas, sun-dried tomato tortillas, whole wheat
2 large ruby red tomatoes, seeded and thinly sliced
2 cups fresh baby spinach
1 cup sprouts, rinsed and patted dry with paper towels
1 red bell pepper, seeded and julienned
8 strips of thick cut bacon, sliced (everything is better with bacon!)
1 large avocado, peeled, pitted and thinly sliced
Into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Into a bowl, add cream cheese and pico, blending to combine, add some Tabasco to taste. Lay down the tortillas onto work surface and spread cream cheese mixture onto each. On one end of the tortilla, start layering the spinach, tomatoes, sprouts, bell pepper, some bacon and avocado. Starting at the end where the ingredients are start rolling burrito style, folding in ends. With a sharp serrated knife, slice on diagonal and place onto serving platter.
Artichoke and Spinach Casserole
2 (10 oz.) packages frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, chopped and drained
2 Tbl. butter
1 small shallot, minced
2 Tbl. all purpose flour
1/2 tsp. garlic powder
1/4 cup milk
1/4 cup white wine
1/4 cup whipping cream
salt and freshly ground black pepper
1 tsp. Worcestershire sauce
3/4 cup freshly shredded Parmesan cheese
Preheat oven to 350 degrees. Press the thawed spinach with paper towels or a clean kitchen towel to remove all moisture. Into a large saute pan, add butter and melt, add shallot and saute to tender. Whisk in flour cooking and stirring for about 1 minute. Stir in wine, and milk cooking and stirring to thicken, whisk in cream and cook to bubbly and thickened. Stir in spinach, artichokes, garlic, pepper and Worcestershire sauce. Place this mixture into a baking dish and sprinkle on cheese. Bake for about 30 minutes.
Rich Creamy Smoky Potatoes
3 1/2 lbs. red potatoes, cut into chunks
3 garlic cloves, minced
1 cup Smoked Gouda cheese, shredded and divided
1/2 cup whipping cream, adding more to your desired consistency
3 chipotle peppers in adobo, minced
1/2 stick butter, soft
4 oz. cream cheese, soft
salt and freshly ground black pepper
3 scallions, thinly sliced on diagonal including green part
Preheat oven to 350 degrees. Into a saute pan add drizzle of oil and saute the garlic. Into a large pot of boiling salted water add potatoes and cook to tender, drain well and place potatoes back into pot. With a potato masher mash the potatoes, add garlic and 1/4 cup of cheese, whipping cream, butter, cream cheese, salt and pepper. Taste and adjust flavorings, stir in chipotle and scallions. Grease a 13x9 baking pan and spoon potato mixture in sprinkle with remaining cheese. Bake for about 45 minutes.
Creamy Gooey Mac and Cheese with Vegetables
1 lb. large elbow pasta
1 cup fresh broccoli florets, cut into pieces
1 small yellow squash, large dice
1 small red onion, diced
1 red bell pepper, seeded and charred (over flame)
Sauce
1 (16 oz) container ricotta cheese
1 (12 oz.) can evaporated milk
1 Tbl. Dijon
salt and freshly ground black pepper
2 eggs, beaten
1 1/2 cups Cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
Seasoned bread crumbs, topping
1/2 cup Parmesan cheese, grated
2 scallions, thinly sliced including green part, topping
Into a pot of boiling salted water add pasta and cook al dente, drain well. Into a large Dutch oven add a drizzle of oil and add broccoli cooking and stirring about 5 minutes, add peppers, squash, onion and cooked pasta, mixing to combine. Into a bowl add the sauce ingredients and stir to combine. Pour over pasta/veggie mixture and mix to combine. Pour into a greased 13x9 baking pan. Mix the bread crumbs with Parmesan and sprinkle over, top with scallions. Bake for about 15 minutes covered, uncover and bake 20 more minutes. Note: if desired you can also add some diced green chilies.
Marinated Veggies
1 (15 oz.) can red kidney beans, rinsed and drained
1 (14 oz.) can artichoke hearts, drained and sliced (not the marinated ones)
1 (15 oz.) can green beans, drained or you can use fresh, but steam them
1 small box button mushrooms, sliced
1 cup black olives, pitted and sliced
3 celery stalks, sliced
1/2 red onion, thinly sliced
Dressing
1/2 cup olive oil
1/4 cup tarragon vinegar (easily found in grocery store)
1 Tbl. fines herbs
salt and freshly ground black pepper
1 tsp. sugar
Tabasco, to taste
Later additions; 1/4 cup fresh parsley, chopped, 2 Tbl. capers
Into a a bowl combine veggie ingredients. Into a large jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings. Pour over veggies tossing to combine. Cover and chill overnight. Remove from refrigerator and add parsley and capers mixing to combine.
Zippy Green Beans
2 lbs. fresh green beans, trimmed
4 slices thick cut apple smoked bacon, sliced
1 large white onion, chopped
3 garlic cloves, minced
1 (2 oz.) jar diced pimiento, drained
1/4 cup red wine vinegar
salt and freshly ground black pepper
1 tsp. sugar
1/2 tsp. cumin seeds
Into a pot of boiling salted water add beans and cook covered about 4 minutes, Drain and refresh in an ice bath, drain well. Into a saute pan, add bacon and cook to brown and crisp, remove to paper towels. Retain a couple of Tbl. of bacon fat and discard remaining. Saute the onion and garlic to tender, stir in pimiento, red wine vinegar, sugar, salt, pepper and cumin. Stir in cooked beans, cover pan and reduce to simmer cooking about 5 minutes. Remove to serving bowl and sprinkle with cooked bacon.
Avocado and Citrus Salad
8 cups mixed greens
2 juicy oranges, peeled and sectioned
1 large ruby red grapefruit, peeled and sectioned
1 pear, peeled, cored and thinly sliced
2 avocados, peeled, pitted and sliced
1 cup green grapes
3 Tbl. walnuts, lightly toasted and rough chopped
Dressing
1 Tbl. Dijon
1/4 cup apple cider vinegar
2 Tbl. fresh lemon juice
1 to 2 Tbl. honey
1/3 cup olive oil or vegetable oil
salt and freshly ground black pepper
Dressing; into a jar with lid add ingredients and shake well, taste and adjust flavorings. Salad; into a large bowl add greens and pour over a little dressing, toss. Pile greens onto a serving platter and arrange remaining ingredients, pour over a little more dressing. Serve remaining dressing on side.
Green Tomato Condiment - great for placing on toasted baguette slices, serving with roasted or grilled meats/poultry, placed into petite tarts, etc. This makes quite a lot, so you can either can in a water bath or give some away. It's also good made into a pie, using a 9-inch crust, add about 4 1/2 cups of filling in pie crust and dot with 2 Tbl. butter, arrange lattice pie crust strips over top and bake 425 degrees 10 minutes, reduce oven temp to 350 baking 30 more minutes. Similar to a mincemeat pie.
17 medium green tomatoes, chopped
10 medium Granny Smith apples, peeled, cored and chopped
1 (15 oz.) package golden raisins
1 (15 oz.) package dark raisins
2 1/2 cups sugar
2 1/2 cup brown sugar, packed
2 cups water
1/2 cup cider vinegar (I like Bragg's)
2 Tbl. fresh orange zest
2 Tbl. fresh lemon zest
1 cup fresh lemon juice
1 Tbl. cinnamon
1 tsp. ground cloves
1 tsp. freshly grated nutmeg
Into a large Dutch oven add all ingredients and simmer stirring often for 2 1/2 hours until apples and tomatoes are tender and mixture has thickened. Pour mixture into hot sterilized jars, filing to 1/2-inch from top, tap gently and wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 15 minutes. Always remember; important rule when canning, sterilize the jars, lids, etc., and be very clean and sanitary. This is so important!
Creamy Slaw
Dressing
1 (8 oz.) container sour cream
1 cup mayonnaise
2 Tbl. seasoned rice vinegar
2 Tbl. sugar
2 Tbl. fresh dill, chopped
Slaw
4 scallions, thinly sliced including green part
salt and freshly ground black pepper
1 large head white cabbage, shredded
1/2 head red cabbage, shredded
3 whole carrots, peeled and shredded
1 small head broccoli, cut into florets and sliced thinly
1 green bell pepper, seeded and julienned
Fresh dill for garnish
Dressing; into a large bowl whisk the sour cream, mayonnaise, sugar, dill, salt, pepper and vinegar. Taste and adjust flavorings. Stir in remaining ingredients. Cover and chill for a few hours. Either serve in a large pretty bowl or pile onto serving platter and garnish with fresh dill.
Festive Marinated Vegetable Salad
*Before slicing the vegetables see note below.
3 large yellow squash, sliced in half lengthwise and 1-inch moon slices
3 large zucchini, sliced in half lengthwise and 1-inch moon slices
2 green bell peppers, seeded and thick julienne cut
2 red bell peppers, seeded and thick julienne cut
2 orange bell peppers, seeded and thick julienne cut
2 yellow bell peppers, seeded and tick julienne cut
1 lb. haricot verts, trimmed but leave whole
Dressing
3 Tbl. honey
4 Tbl. olive oil
2 Tbl. balsamic vinegar
salt and freshly ground black pepper
*Heat grill and grill vegetables before slicing to get a nice little char and they feel tender. Also grill the green beans. Place grilled/sliced vegetables and whole green beans into a bowl after they are grilled. Dressing; into a bowl add honey, vinegar, salt, pepper and whisk in olive oil. Taste and adjust flavorings, pour over grilled vegetables and toss.
Fresh Asparagus
2 lbs. fresh asparagus (not too thin)
3 hard boiled eggs, chopped (garnish)
Dressing
1/4 cup olive oil
2 Tbl. balsamic vinegar
1 Tbl. fresh lemon juice
2 tsp. fresh chives, chopped
2 tsp. Dijon
salt and freshly ground black pepper
1 small shallot, finely minced
Snap off tough ends of asparagus and place into a steamer for about 3 to 4 minutes or until crisp tender, plunge into ice water, drain and pat dry with paper towels. Into a jar with lid add vinaigrette ingredients and shake well to combine. Place asparagus onto serving platter and drizzle over some dressing. Garnish with chopped eggs.
Rich and Easy Corn Pudding
12 ears fresh corn, cleaned and kernels removed with sharp knife
1 (4.5 oz.) can chopped green chilies, drained
1/4 tsp. ground cumin
Tabasco, to taste
1/4 cup sugar
3 Tbl. all purpose flour
2 tsp. baking powder
salt and freshly ground black pepper
6 eggs
2 cups heavy whipping cream
1/2 cup butter, melted
Preheat oven to 350 degrees. Into a large bowl add sugar, flour, baking powder, salt and pepper. Into a bowl whisk the eggs, cream and melted butter. Gradually whisk into the sugar mixture whisking to smooth, stir in corn, cumin, Tabasco and green chilies. Pour mixture into lightly sprayed 13x9 baking pan and bake about 45 minutes or until golden and set. Remove and let stand about 5 minutes before serving. Note; occasionally I add a small amount of sliced black olives to the mixture. If you can't get any fresh corn you can use 6 cups frozen corn, defrosted.
Creamy Dreamy Avocado Soup
4 large firm but ripe avocados, peeled, seeded and cut into chunks
1/2 cup fresh cilantro, rough chopped
1/2 small white onion, chopped
3 scallions, rough chopped including green part
1/4 cup fresh parsley, rough chopped
2 Tbl. fresh lime juice
1 tsp. chili powder
salt and freshly ground black pepper
1/4 tsp. cumin
Tabasco, I like a lot
1 (32 oz.) container chicken stock (good quality, I like Kitchen Basics)
1 (16 oz.) container sour cream
Into a food processor add avocado and process to smooth, scrape down sides of bowl. Add remaining ingredients EXCEPT chicken stock and sour cream and process to smooth, scraping down sides of bowl. Pour smooth mixture into a large bowl and gently whisk in chicken stock and sour cream. Cover and chill at least 4 hours. To serve; ladle into bowls and garnish with sprigs of fresh cilantro.
Pickled Black Eyed Peas
2 (16 oz.) cans black-eyed peas, drained and rinsed
1 medium green bell pepper, seeded and diced
2/3 cup vegetable oil
1/3 cup white wine vinegar
1 tsp. sugar
1 small sweet white onion, diced
1 garlic clove, minced
salt and freshly ground black pepper
Into a bowl add vinegar, sugar, salt and pepper, whisking to combine, whisk in oil. Taste and adjust flavorings. Stir in black-eyed peas, bell pepper, onion, and garlic. Cover and chill for about 3 hours. Serve with fresh corn tortilla chips, or crackers.
Really Good Roasted Potato Salad - if you read my blogs you know I love potato salads and I'm always experimenting with them
3 lbs. small Yukon gold potatoes, cut into large chunks
1/4 cup fresh lemon juice
1 tsp. fresh lemon zest
3 garlic cloves, minced
1/2 cup fresh basil, chopped
1 Tbl. Dijon
salt and freshly ground black pepper
2/3 cup olive oil
1 small red onion, chopped
10 sliced thick cut bacon, sliced
2 scallions, thinly sliced on diagonal including green part
1/2 cup goat cheese, crumbled (garnish)
Preheat oven to 475 degrees. Pile potatoes onto baking sheet with rim that has been sprayed with cooking spray. Bake for about 25 minutes or until tender and golden brown. Remove potatoes from oven and let cool slightly. Into a saute pan, add bacon and cook to brown and crisp, remove to paper towels to drain. Into a bowl add the lemon juice, zest, garlic, Dijon, salt, pepper and whisk in oil. Taste and adjust flavorings. Place potatoes, onion and scallions into a large bowl and drizzle over some dressing tossing to combine. Add remaining ingredients and toss to combine with more dressing. Pile onto serving platter and garnish with goat cheese.
Cannellini Bean and Tuna Salad
1 (20 oz) can cannellini beans, drained and rinsed
2 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
1 Tbl. olive oil
salt and freshly ground black pepper
1/2 tsp. dried oregano
1 small can albacore tuna, drain and flaked
4 scallions, thinly sliced including green part
2 Tbl. fresh parsley, chopped
2 Tbl. fresh basil, chopped
Into a bowl add ingredients and stir to combine, taste and adjust flavorings. Serve with toasted baguette sliced or pile into pita sandwich. If desired, you can double or triple the ingredients, depending on how many you are serving. This is an easy recipe to play with.
Easy Asian Slaw
1 large head bok choy, shredded
1 bunch scallions, sliced thinly on diagonal including green part
1 red bell pepper, seeded and chopped
1/4 cup sliced almonds, lightly toasted
1/4 cup sesame seeds, lightly toasted
1/2 cup vegetable oil
1/4 cup toasted sesame oil
1 tsp. soy sauce
6 Tbl. seasoned rice wine vinegar
1/4 cup sugar
salt and freshly ground black pepper
Into a jar with lid add oil, sesame oil, rice vinegar, soy, sugar, salt and pepper shaking well to combine, taste and adjust flavorings. Add to a bowl, the bok choy, scallions, red pepper and pour over dressing tossing to combine. Pile on to serving platter and top with almonds and sesame seeds.
Mexi-Corn and Rice Casserole - I love this
2 cups long grain white rice
1 large green bell pepper, seeded and chopped
1 small white onion, chopped
1/4 cup fresh cilantro, chopped
1 (15 1/2 oz.) can cream style corn (good quality)
1 (11 oz.) can Mexican style corn, drained
1 (11 oz.) can whole kernel corn, drained (or you can use frozen and thawed)
1 (10 oz.) can diced tomatoes with green chilies
salt and freshly ground black pepper
1/2 cup sharp Cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded
Preheat oven to 350 degrees. Cook rice according to package directions. Into a large saute pan add drizzle of oil and add bell pepper and onion sauteing for about 5 minutes. Stir in cooked rice, cream corn, mexi-corn, whole kernel corn, tomatoes, pepper jack cheese and cilantro place into a sprayed 13x9 baking dish. Bake for about 40 minutes, remove and top with Cheddar cheese and bake another 10 minutes. You can also place under broiler to get bubbly and browned.
Eggplant Parmesan
1 large eggplant, sliced into 1/2-inch thick sliced
1/2 cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded
3 cups marinara sauce
3 eggs
3 Tbl. water
1 cup Italian seasoned breadcrumbs
olive oil
salt and freshly ground black pepper
Fresh parsley, chopped (garnish)
Preheat oven to 375 degrees. Whisk the eggs and water into a low sided baking dish. Place the breadcrumbs and 2 Tbl. Parmesan cheese into a low sided baking dish. Into a large deep sided saute pan, add about 1-inch of olive oil and heat to shimmering. Dip the eggplant sliced into egg, then into breadcrumbs. Cook eggplant in batches in hot oil until golden and tender. Remove to paper towels lined baking sheet. Continue cooking. Into a 11x7-inch sprayed baking dish arrange one-third of the cooked eggplant in a single layer. Sprinkle with some Parmesan and 1/2 cup of mozzarella cheese. Repeat layers twice and spoon over sauce. Bake for about 40 minutes and remove sprinkling on more Parmesan cheese and mozzarella cheese. Bake and additional 10 minutes, turn on broiler and let topping get golden and bubbly. Remove from oven and sprinkle with parsley letting stand about 10 minutes before slicing into this delicious goodness! Serve with wine and hot crunchy garlic bread, or you can add a meat entree item if desired.
My Favorite Southern Green Beans with Tomatoes, Onions and Bacon
7 slices thick cut smoked bacon, sliced
2 large white onion, thick julienne slices
2 lbs. fresh green beans, trimmed
2 garlic cloves, minced
1 Tbl. sugar
1 Tbl. red wine vinegar
2 (14.5 oz.) cans whole tomatoes with juice, lightly crushed with your fingers (I like Cento brand) do not drain
salt and freshly ground black pepper
Tabasco, to taste
1/4 cup fresh parsley, chopped
Into a large Dutch oven add bacon and cook until browned, drain off most of the bacon fat and add onions/garlic cooking for a few minutes. Add beans, tomatoes, salt, pepper, sugar and Tabasco stirring to combine. Cover and simmer for about 45 minutes, stir in vinegar. These will be a little softer than most beans, so if you want them with more of a snap cook less time. Before serving stir in parsley.
Chili, Cheese and Bell Pepper Grits - mmmmmm
1 cup stone ground yellow grits
2 cups sharp Cheddar cheese, shredded
1/2 cup butter, plus 2 Tbl.
1 (4.5 oz.) can chopped green chilies
1 red bell pepper, seeded and chopped
2 scallions, sliced including green part
1 garlic clove, minced
1/2 cup heavy whipping cream
1 cup chicken stock
1 cup water
salt and freshly ground black pepper
Tabasco
Into a large saucepan, add 2 Tbl. butter to melt, add garlic and saute about 1 minute, add bell pepper and scallions cooking a few minutes. Add stock, whipping cream and 1 cup water, bringing to a boil and whisk in grits, reduce to low and cook 10 minutes, stirring occasionally. Season with salt, pepper, stir in butter and Tabasco. Stir in cooked vegetables and green chilies, stir in cheese. Taste and adjust flavorings. Note; if desired you can add about 2 lbs. fresh shrimp, cleaned and peeled. If adding shrimp, saute in a pan with a little butter for about 3 minutes per side, add 1 Tbl. fresh lemon juice and 1 tsp. fresh lemon zest. Stir into the cooked grits.
Garbanzo Bean Salad
3 (15 oz.) cans garbanzo beans, drained and rinsed
4 scallions, thinly sliced including green part
1 English cucumber, sliced in half lengthwise, lightly seeded and chopped
1/2 cup Kalamata olives, pitted and rough chopped
3 plum tomatoes, seeded and chopped
1/4 cup fresh parsley, chopped
Dressing
6 Tbl. olive oil
4 Tbl. white wine vinegar
2 tsp. fresh lemon zest
salt and freshly ground black pepper
pinch of sugar
Into a jar with lid add dressing ingredients and shake well, taste and adjust flavorings. Combine remaining ingredients into a bowl and pour over dressing, stirring to combine. Cover and refrigerate for about 1 hour. To serve, taste and adjust flavorings and pour into a bowl lined with red leaf lettuce leaves. Garnish with shards of fresh Parmesan cheese (use a vegetable peeler to achieve the shards).
Bon Appetit
"Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for to you I entrust my life." - Psalm 143:8
"Let love and faithfulness never leave you; bind them around your neck, write them on the tablet of your heart. Then you will win favor and a good name in the sight of God and man." - Proverbs 3:3-4
"And so we know and rely on the love God has for us. God is love. Whoever lives in love lives in God, and God in them." - 1 John 4:16
"We love because He first loved us." - 1 John 4;19
"Above all, love each other deeply, because love covers over a multitude of sins."
- 1 Peter 4:8
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