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A
to Z
Recipes
August 7,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. You guys
did a superb job in dishing up great recipes using vegetables for this
theme issue. We've got over
170 of them, and with almost no duplicates sent in. I received a
couple which were similar, but they were different enough to be usable
here. I'm delighted that the recipes shared were not just for vegetable
side dishes. We have appetizers, soups, salads, main course, as well as
dessert recipes. Thanks to all who helped and I hope you enjoy the
fruits of their labor!
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have space at the house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! Use the link on
the web page to
confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel).
The current Monthly Theme
topic is "Copycat Recipes".
Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"Our prayers should be for blessings
in general, for God knows best what is good for us."
~Socrates
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if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Tell Them Now
~Shared by Mary H.,
Montreal, Canada
If with pleasure you are viewing
Any work a man is doing,
If you like him or you love him tell him now.
Don't withhold your approbation
Till the parson makes oration
And he lies with snowy lilies on his brow,
For no matter how you shout it
He won't really care about it
He won't know how many teardrops you have shed
So if some praise is due him
Now's the time to slip it to him
For he cannot read his tombstone when he's dead.
More than fame and more than money
Is the comment kind and sunny
And the hearty warm approval of a friend,
For it gives to life a savor
And it makes you stronger, braver,
And it gives you heart and courage to the end.
If he earns your praise, bestow it
If you like him, let him know it
Let the words of true encouragement be said.
Do not wait till life is over
And he's underneath the clover,
For he cannot read his tombstone when he's dead.
~Berton Braley
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if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Vegetable Storage
Artichoke: Refrigerate unwashed for up to four days.
Asparagus: Refrigerate unwashed in a sealed plastic bag for up to four
days.
Beans: Store unwashed in a sealed plastic bag or covered container in
the refrigerator crisper drawer for up to three days.
Beets: Cut off greens 2 inches above the beets. Refrigerate greens
separately in a sealed plastic bag for up to three days. Refrigerate
uncooked beets in an open bag for about two weeks.
Broccoli: Refrigerate unwashed in an open plastic bag for up to three
days.
Brussels sprouts: Refrigerate unwashed in an open plastic bag for up to
three days.
Cabbage: Refrigerate unwashed for up to two weeks.
Carrots: Trim tops and root ends. Refrigerate unwashed, unpeeled in a
sealed plastic bag for one to two weeks.
Note: Did you know that carrots and apples aren't good storage
neighbors? Apples produce ethylene gas, which can affect the quality,
longevity and flavor of carrots and other veggies.
Cauliflower: Refrigerate unwashed in an open plastic bag for up to five
days.
Corn: Refrigerate unshucked ears in an open plastic bag; use within two
days.
Cucumbers: Refrigerate unwashed for up to one week.
Eggplant: Refrigerate unwashed in an open plastic bag for up to three
days.
Greens: Refrigerate in a plastic bag for up to three days.
Onions: Keep in a dark, well-ventilated area for up to three weeks.
Peas, green: Refrigerate unwashed, unshelled in an open plastic bag for
up to two days.
Peas, snow and sugar snap: Refrigerate unwashed in an open plastic bag
for up to two days.
Peppers, chili: Refrigerate unwashed peppers wrapped in paper towels
for up to two weeks.
Peppers, sweet: Refrigerate unwashed for up to five days.
Potatoes: Keep potatoes in a dark, cool, dry, well-ventilated area for
up to two months. Do not store with onions or in the refrigerator.
Pumpkin: Keep in a cool, dry place for up to one month.
Spinach: Refrigerate unwashed in a sealed plastic bag for up to five
days.
Squash, summer: Refrigerate unwashed for up to four days.
Squash, winter: Keep unwashed in a cool, dry, well-ventilated area for
up to four weeks.
Sweet potatoes: Keep unwashed in a dark, cool, dry, well-ventilated
area for up to one week.
Tomatoes: Keep unwashed at room temperature until ripe; store out of
direct sunlight.
Turnips: Refrigerate unwashed for up to one week.
Source: Birds & Blooms Magazine "Grow Veggies for Less"
How to Grill the
Perfect Veggie
~Shared by Treva, NC
You can’t have a barbeque without some fantastic and flavorful grilled
vegetables. Learn what you need to do before you start grilling
your favorite fresh veggies.
For a simple lemon and herb taste for your grilled veggies you will
need to have:
Juice of one lemon
1/2 C. extra virgin olive oil
2 Tbs. fresh, chopped thyme, rosemary or oregano
1 clove garlic, pressed
Your choice of mixed fresh vegetables
Now for the grilling:
1. Make sure your grill is on and at the right temperature
2. In a bowl combine lemon juice, olive oil, herbs and garlic.
3. Brush mixture onto all your vegetables. Coat them all evenly.
4. Place vegetables on lightly greased grill. Cook, turning often until
vegetables are slightly browned and tender.
DON'T LET THOSE
HERBS & SPICES
JUST SIT
~Shared by Treva, NC
If you are like many people, your cabinet is probably full of herbs and
spices that you purchased for a specific recipe, never to be used again
except for that particular dish. With the cost of spices, it is a shame
to let them sit and eventually lose flavor. So rather then letting them
sit in your curio cabinet as a collector's item, it's the time to dust
off the bottles or tins and try them as seasoning for your favorite
vegetables.
The following list can give you ideas of which seasonings to try with
various vegetables:
Asparagus, Broccoli: tarragon, dill, lemon, basil
Green Beans: basil, dill, thyme, mint, oregano, tarragon
Green Peas: caraway, tarragon, savory, dill
Squash: mint, chervil, marjoram, rosemary, garlic, tarragon
Carrots: basil, garlic, rosemary, dill, thyme, oregano
Eggplant: marjoram, sage, oregano, basil, Parmesan cheese
Cauliflower: caraway, dill, mace tarragon, Parmesan cheese
New Potatoes: lemon, parsley, rosemary, dill, thyme, oregano
JICAMA BITS &
BITES
~Shared by Treva, NC
What is jicama? No I don't have the Hiccum-ups. You pronounce it
hick-a-muh and I learned a few days ago that not only had many people
never tasted a jicama, there were more that've never even seen let
alone heard of it. Well you may have seen it at the produce section but
just never had any idea what it was. I guess a good explanation of this
veggie would be something of a cross between and apple and a potato.
Looks like a giant brown root you would never consider eating but
definitely worth a slice open and sample.
Jicama is crisp, with just sweet enough of a taste. Like potatoes,
jicamas can be steamed, baked, boiled, mashed or fried. Unlike
potatoes, however, they can also be eaten raw. Sliced into wide sticks,
jicama makes a crunchy carrier for guacamole and highly seasoned dips.
Jicama actually belongs to the legume or bean family and is a popular
dietary staple in Latin America, widely grown in Mexico and Central
America. There are many names for Jicama including: the Mexican potato,
Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the
Chinese potato.
Jicama looks similar to a turnip or a large radish, and it can be used
as an alternative to the water chestnut. Its skin is thin and can be
gray, tan, or brown in color. Additionally, it has a short root and
contains white flesh. The skin is typically peeled before eating it
raw. Raw jicama tastes similar to a pear or apple. It also does not
discolor when exposed to the open air for awhile. Because of this, raw
jicama is often used as an accompaniment to raw vegetable platters.
When jicama is used in cooking it tends to take on the flavors of the
ingredients that it is being combined with. Therefore, jicama is a nice
complement to various stir-fry dishes because it blends well with many
vegetables and seasonings.
When purchasing jicama, select tubers that are firm and have dry roots.
Make sure that the jicama has an unblemished skin and that is not
bruised. Once purchased, store jicama for up to two weeks in a plastic
bag in your fridge.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Copycat Recipes
This month's theme is going to be
great. Have you been able to duplicate a dish you've enjoyed from a
favorite restaurant? How about a store-bought product? Many folks enjoy
duplicating a meal they've
enjoyed while eating out or pre-packaged. Restaurant and pre-packaged
foods can be very expensive, and
many will share the recipes with you or have them posted on their web
site. We're looking for all those
favorite restaurant and brand name recipes in this month's theme.Please join in the fun by sharing
your favorite recipes in this month's theme.
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Copycat Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of August. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Copycat
Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Copycat Recipes" has a deadline of August 31,
2011,
and will be posted on September 4, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Copycat
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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30 Politically
Correct Ways to Say
Someone Is Stupid
~Shared by Treva, NC
A few clowns short of a circus
A few fries short of a Happy Meal
An experiment in Artificial Stupidity
A few beers short of six-pack
A few peas short of a casserole
Doesn't have all his cornflakes in one box
The wheel's spinning, but the hamster's dead
One Fruit Loop shy of full bowl
One taco short of a combination plate
A few feathers short of a whole duck
All foam, no beer
Body by Fisher, brains by Mattel
Has an I.Q. of 2, but it takes 3 to grunt
Warning: Objects in mirror are dumber than they appear
Couldn't pour water out of a boot with instructions on the heel
Too much yardage between the goalposts
An intellect rivaled only by garden tools
As smart as bait
Doesn't have all his dogs on one leash
Doesn't know much, but leads the league in nostril hair
Elevator doesn't go all the way to the top floor
Forgot to pay his brain bill
Her antenna doesn't pick up all the channels
His belt doesn't go through all the loops
If he had another brain, it would be lonely
No grain in the silo
Proof that evolution can go in reverse
Receiver is off the hook
Several nuts short of a full pouch
He fell out of the stupid tree and hit every branch on the way down
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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ZUCCHINI CASSEROLE
~Shared by Edna D.,
Decatur, IL
My niece makes this recipe for her kids often while Zukes are in
season. They love it.
1 lb hamburger....browned
2 cups of shredded zucchini
1 cup of cooked rice...white will do
1 can of cream of mushroom soup
1 can of cream of celery soup
1 cup of shredded cheese...your favorite
Preheat oven to 400. Mix together first five ingredients in an
oiled
(or cooking sprayed) 9X13 pan. Sprinkle cheese over the top,
cover
pan and cook for 30 minutes. Remove cover and cook for another 15
minutes.
GRILLED ASPARAGUS
WITH GARLIC BUTTER
~Shared by Jim D.,
WA
This recipe works equally well on a gas or charcoal grill. Make sure
the fire is medium-hot (see “Gauging Fire Temperature” for guidelines
on how to tell). If using a gas grill, cook the asparagus with the lid
up. Use asparagus that is at least ½ inch thick near the base. Do not
use pencil-thin asparagus; it cannot withstand the heat and will
overcook. Age affects the flavor of asparagus enormously. For the
sweetest taste, look for spears that are bright green and firm, with
tightly closed tips.
Ingredients
3 tablespoons unsalted butter, melted (I use Smart Balance butter)
3 small garlic cloves, minced or pressed through garlic press (about 1
1/2 teaspoons)
1 1/2 pounds thick asparagus spears, ends trimmed (see note)
1/4 teaspoon table salt
Ground black pepper
Vegetable oil for cooking grate (I use Olive Oil)
Instructions
1. Combine butter and garlic in small bowl. Brush asparagus with butter
mixture, sprinkle with salt, and season with pepper to taste.
2. When grill is medium-hot, scrape grill grate clean with grill brush.
Dip wad of paper towels in oil; holding wad with tongs, wipe cooking
grate. Grill asparagus, turning once, until just tender and
caramelized, 2 to 5 minutes per side (move asparagus as needed to
ensure even cooking). Transfer asparagus to platter and serve.
NOTE: Technique Gauging Fire Temperature
Grilling recipes commonly describe grill fires as hot, medium-hot,
medium, and medium-low. To gauge your grill's temperature, spread lit
coals over the bottom of the kettle, preheat the grate for 5 minutes
(on gas grills, preheat with the lid down and all burners on high for
15 minutes), and see how long you can hold your hand 5 inches above the
cooking grate. If you can hold it for only 2 seconds, your fire is hot;
for every 1 to 2 seconds beyond that, consider the fire another grade
cooler.
Source: Cook's Illustrated
TORTELLINI SALAD
~Shared by Donna,
Yuma, AZ
Cheese Tortellini (I use 9 oz. pack in dairy section)
1 green pepper, chopped
1 med. onion, chopped
1 small can sliced black olives
1 lge. tomato, chopped
8 oz. block Mozzarella cheese, cubed
8 oz. stick pepperoni, cubed.
16 oz bottled Italian salad dressing (Any brand)
Cook Tortellini according to package directions. Drain well. Mix
everything together in lge. bowl. Refrigerate at least 4 hours. Stir
before serving.
Note: I no longer use pepperoni. Too greasy. I use Canadian bacon. Feel
free to change up the cheese. I have used Monterrey Jack, Colby, and
Pepper Jack.
BRUSSELS SPROUTS
~Shared by Luanne,
FL
Had this recipe a long time. I halve it and it is enough for two.
4 slices bacon, cut into bite sized pieces
1 medium red onion, diced
1/2 lb fresh mushrooms, thinly sliced
1/4 cup roasted red sweet pepper,(I used store bought, in water)
drained and diced
1 lb. brussels sprouts (I keep frozed on hand)
kosher salt to taste
freshly ground black pepper to taste
Begin cooking sprouts in boiling water. They should cook until fork
tender..about 5 minutes. Drain and set aside.
In a skillet, over a medium heat, cook bacon and red onion till bacon
is soft cooked and onions are translucent. Add mushrooms and cook about
5 minutes. Add red pepper and sprouts. Cook an additional 5 minutes.
Add brussel sprouts, season with salt and pepper. Toss. Serve hot.
BAKED TOMATOES
~Shared by Luanne,
FL
Quick side dish and very tasty.
4 medium tomatoes, cut in half
vegetable cooking spray
1/4 tsp salt
1/8 tsp pepper
1/4 cup breadcrumbs, toasted
3 TBL parsley
1/4 tsp thyme
1/4 tsp oregano
1/8 tsp garlic powder
Place tomatoes halves, cut side up, in an 11x7x2 inch baking dish,
coated with cooking spray. Sprinkle with salt and pepper. Combine
breadcrumbs and next 4 ingredients, stir well. Spoon mixture evenly
over tomato halves. Add 1 tsp melted butter to each half. Bake at 350°
for 12 to 15 minutes or until thoroughly heated.
MARINATED PEPPERS
~Shared by Luanne,
FL
"Red, Green, and Yellow Peppers marinated in a mixture of herbs and
oils. Serve with toasted white bread or French bread."
Ingredients:
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 1/2 cloves garlic, sliced
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh parsley
salt and pepper to taste
Directions:
1. Preheat the oven to 450 degrees F. Place the whole red, green and
yellow peppers in the oven directly on the rack. Roast for about 15
minutes, turning if needed, until the skin is well scorched.
Immediately place in a bowl covered with plastic wrap or in a paper
bag, and allow to cool.
2. Remove the skins from the peppers by rubbing with your hands, and
rinse under cold water. Cut in half, remove stem and seeds, then cut
into strips.
3. Place peppers into a medium serving bowl, and stir in the garlic,
vinegar, oil, basil, parsley, salt and pepper.
ROASTED CAULIFLOWER
~Shared by Luanne,
FL
1 head cauliflower
2-4 tablespoons olive oil
coarse salt
freshly ground black pepper
Preheat oven to 400 degrees. While the oven’s heating, break up the
head
of cauliflower into little pieces–the more broken-up, the better (the
little pieces roast into a yummy carmelized crunchiness).
Toss with olive oil, salt & pepper. Spread on the bottom of a pan
or cookie sheet large enough to accommodate a single layer.
Roast at 400 degrees, shaking the pan and/or tossing the cauliflower
every 15 to 20 minutes, until it’s all nice and roasty. Takes about an
hour
This is great with a dip, but makes a salad extra special.
EDAMAME SALAD
~Shared by Luanne,
FL
This is good and I did change it a little. See note at bottom.
INGREDIENTS:
1 bag (16 ounces) frozen shelled edamame (green soybeans)
1/4 cup seasoned rice vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 bunch radishes (8 ounces), cut in half and thinly sliced
1 cup loosely packed chopped fresh cilantro leaves
Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro
together in a large bowl.
Serve chilled or at room temperature.
Note: I added sliced chicken breast and green onions . I only used half
the radishes. I imagine you could play with this to your taste. It held
up well for a couple of days in the fridge.
GREEK POTATO SALAD
~Shared by Linda
H., Rosharon, TX
The reason why this potato salad recipe is so special is that it
doesn't contain any mayonnaise. It's more about potatoes, onion and
spices.
3 potatoes
1 lg. onion, chopped
1 Tbs. chopped parsley
salt, to taste
pepper, to taste
1/3 C. olive oil
juice of 1 lemon
oregano
Boil potatoes until almost tender. Drain. Slice. Place in large bowl.
Add onion, parsley, olive oil and lemon juice. Sprinkle with oregano,
salt and pepper. Toss lightly. May be garnished with Greek olives or
parsley.
Source: http://www.recipe4living.com
SWEET AND SOUR
CAULIFLOWER
~Shared by Linda
H., Rosharon, TX
1 c. fresh cauliflower, bite size pieces
1 c. boiling water
1/2 tsp. salt
1 Tbsp. brown sugar replacement
2 tsp. lemon juice
1 tsp. butter
Place cauliflower, water and salt in saucepan. Cook over medium heat
covered. Cook for 10 minutes or until just barely tender. Drain.
Combine brown sugar replacement, lemon juice and margarine. Combine in
custard cup over hot water. When blended, pour over cauliflower.
CANDIED JALAPENOS
~Shared by Linda
H., Rosharon, TX
1 large can sliced jalapeno peppers
Sugar or Splenda
Drain jalapenos. Place in sterile canning jars. Spoon in
sugar or Splenda or a combination of the 2 until jar is full.
Allow jar to sit for several hours at room temperature. Add
additional sugar as needed to fill jar. Keep in Fridge.
Serve over a block of cream cheese with crackers.
SPINACH AND ZUCCHINI
SOUP
~Shared by Linda
H., Rosharon, TX
Can use a light tasting vegetable stock here, nothing too overpowering.
For a richer version of this soup with a splash of cream, or a dollop
of creme fraiche or plain yogurt in place of the finishing drizzle of
olive oil.
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon
In a large, thick-bottomed pot over medium-high heat, add the olive
oil. When the oil is hot (but not smoking) add the garlic and onions
and sauté for a few minutes along with pinch of salt - just until they
soften up a bit. Stir in the potatoes and zucchini. Add the stock.
Bring to a simmer and cook until potatoes are soft throughout, roughly
10-15 minutes.
Stir in the spinach, and wait for it to wilt, just ten seconds or so.
Now stir in the cilantro. Puree with a hand blender until smooth. Whisk
in a big squeeze of lemon juice. Now taste, and add more salt if
needed. Finish with a drizzle of olive oil and serve.
Serves about 6
Source: 101 Cookbooks
http://www.101cookbooks.com/
SPINACH AND
ARTICHOKE TOPPED CHICKEN
~Shared by Linda
H., Rosharon, TX
Grilled chicken breast topped with a creamy spinach-artichoke sauce
similar to the dip.
Makes: 6 servings (1 breast with 1/4 cup sauce each)
PAM® Grilling Spray
6 boneless skinless chicken breasts (5 oz each)
1/2 teaspoon garlic salt, divided
1/2 teaspoon coarsely ground black pepper
1 can (14 oz each) quartered artichoke hearts in water, drained
3 cups loosely packed baby spinach leaves
1/3 cup light mayonnaise
1/4 cup 1/3 less fat cream cheese (Neufchatel)
1 teaspoon Gulden's® Spicy Brown Mustard
Spray grate of outdoor grill and utensils with grilling spray. Preheat
grill to medium heat according to manufacturer's directions.
Sprinkle chicken with 1/4 teaspoon garlic salt and pepper. Grill
chicken 10 minutes or until no longer pink in centers (165°F), turning
over after 5 minutes. Let stand 5 minutes.
Meanwhile, combine all remaining ingredients in medium microwave-safe
bowl. Cover and microwave mixture on HIGH 4 minutes or until hot and
creamy, stirring halfway through.
Transfer chicken to serving plates. Spoon spinach and artichoke mixture
evenly over chicken.
Nutritional Information:
6 servings (1 breast with 1/4 cup sauce each)
Calories 253; Total Fat 10 g (Saturated Fat 2 g); Cholesterol 98 mg;
Sodium 498 mg; Carbohydrate 5 g; (Dietary Fiber 1 g, Sugars 1 g);
Protein 35 g
Percent Daily Values*: Vitamin A 23%; Vitamin C 8%; Calcium 3%; Iron 11%
* Percent Daily Values are based on a 2,000 calorie diet.
Cook's Tips:
Sprinkle spinach-artichoke mixture with Parmesan cheese, if desired,
and serve on grilled French baguette.
Source: Ready Set Eat
http://www.readyseteat.com
LINDA'S YELLOW
SQUASH CASSEROLE
~Shared by Linda
H., Rosharon, TX
Made this for Memorial Day celebration and it was a hit with my
family. BTW it is Gluten Free.
4-5 c. yellow squash (or zucchini or mix)
1 red onion diced
2 Tbsp bacon bits (optional)
2 eggs beaten
3/4 c. Half and half
1/4 cup sour cream or yogurt
2 c. grated cheese (Cheddar or Swiss or Pepper Jack)
2 c. corn or rice chex, crushed
1/4 c. melted butter plus 2 Tsp
Fresh Thyme
Salt and Pepper
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a
small amount of water. Cover, and cook until squash is tender, about 5
minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together Chex crumbs and cheese. Stir half of the
crumb mixture into the cooked squash and onions. In a small bowl, mix
together eggs and milk, then add to squash mixture. Stir in melted
butter, and season with Thyme, salt and pepper. Spread into a 9x13 inch
baking dish. Sprinkle with remaining cracker mixture, and dot with 2
tablespoons butter. Bake in preheated oven for 25 minutes, or until
lightly browned.
GREENS AND RICOTTA
PIE
~Shared by Linda
H., Rosharon, TX
This recipe looks like a quiche, but without the crust. Make this dish
for lunch or brunch!
1 lg. head Swiss chard
1 Tbs. olive oil
1 bunch green onions, cut into 1/4-inch thick pieces
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
Fresh ground nutmeg
4 lg. eggs
1 15-oz. container part-skim ricotta cheese
3/4 C. low-fat milk
1/2 C. freshly grated Parmesan cheese
2 Tbs. cornstarch
Preheat oven to 350 degrees. Grease 9 1/2-inch deep-dish glass
pie plate. Trim off 2 inches from Swiss-chard stems; discard
ends. Separate stems from leaves; thinly slice stems and coarsely
chop leaves.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot.
Add sliced stems and cook, stirring frequently, until tender and
lightly browned, about 4 minutes. Add green onions, salt and
pepper and cook 1 minutes. Gradually add chopped leaves and cook,
stirring, until leaves have wilted and excess moisture has evaporated,
about 5 minutes.
In large bowl, with wire whisk, beat eggs, ricotta, milk, Parmesan and
cornstarch. Stir in Swiss-chard mixture. Place prepared pie
plate on foil-lined cookie sheet to catch any overflow. Pour mixture
into pie plate. Bake pie until knife inserted 2 inches from
center comes out clean, about 40 minutes.
Each serving: About 255 calories, 19g protein, 14g carbohydrate, 14g
total fat (7g sat.), 172mg cholesterol, 680mg sodium.
Source: Adapted from http://www.recipe4living.com
ATHENIAN VEGETABLES
~Shared by Linda
H., Rosharon, TX
Serving: 4
1-1/2 tomato, thinly sliced
1/2 lb eggplant, peeled and diced
1 celery stalk, diced
1/2 cup onion, sliced
1 red bell pepper, seeded and cut into .25 in. strips
3 tbsp lemon juice
2 tbsp dill, minced or 1 tsp dried
2 tbsp olive oil
2 cloves garlic, crushed
1/4 tsp pepper
Preheat oven to 400°F. Place half the tomato slices in the bottom of a
lightly oiled casserole dish. Toss remaining ingredients together in a
mixing bowl. Transfer into tomato lined casserole dish. Bake 35
minutes, or until vegetables are tender.
Nutrients Facts
Calories: 110Kcal, Total Fat: 7.1g, Sat Fat: 0.99g,
Cholesterol: 0mg Sodium: 15mg, Total Carbs:
11g, Dietary Fiber: 3.7g, Sugar: 5.6g, Protein:
1.9g Calcium: 26mg
AFRICAN-STYLE
VEGETABLE STEW
~Shared by Linda
H., Rosharon, TX
Serving: 8
3 cups water
1 can (15 oz) garbanzo beans
4 parsnips, cut into thin slices
4 zucchini, cut into small chunks
2 sweet potatoes, peeled and cut into small chunks
2 large onions, chopped
1 jalapeno pepper, diced
1/4 cup golden raisins, or black
1 tsp coriander seed, ground
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric, or curry powder
1/4 tsp curry powder
Combine all ingredients in a large saucepan. Bring to a boil, then
lower the heat and simmer for about 30-35 minutes, or until all the
vegetables are tender. Serving suggestion: serve over rice or couscous.
Nutrients Facts
Calories: 190Kcal, Total Fat: 1.2g, Sat Fat: 0.18g,
Cholesterol: 0mg, Sodium: 190mg Total Carbs: 43g,
Dietary Fiber: 8.4g, Sugar: 12g, Protein: 6.1g,
Calcium: 90mg
SUMMER CORN SALAD
~Shared by Johnny,
LA
2 15-ounce cans whole kernel corn, drained
2 medium tomatoes, diced
1 bell pepper, seeded and diced
1 small onion, diced
1 Cup Italian Dressing (I use regular but you can use Zesty Italian if
you like)
Big pinch of crushed red pepper
Combine all ingredients in a large bowl. Stir well to combine. Cover
and refrigerate several hours.
CRAWFISH CORN
MAQUECHOUX
~Shared by Johnny,
LA
Here's a version popular at the New Orleans Jazz and Heritage Festival.
1 dozen fresh ears of corn cut off the cob, or 2 pounds frozen corn
4 ounces unsalted butter
1 bell pepper, diced
1 onion, diced
1 fresh tomato, peeled, seeded and diced
1/2 pound cooked crawfish tail meat
Cayenne and black pepper to taste
Salt to taste
In large saucepan melt butter over medium heat. Add all other
ingredients except the crawfish and cook covered until corn starts to
get tender, about 15 minutes. Add crawfish and continue cooking until
corn is tender, about five more minutes.
Yield: 12 servings.
CAJUN COLLARDS
~Shared by Johnny,
LA
5 Ham Hocks (or 1/4 lb. chopped fried bacon with drippings)
2 C. Chopped onions
2 Tbs. Chopped garlic
2 tsp. Salt
2 Tbs. Tabasco
2 Bags pre washed, ready to cook collards (or two bunches collards,
cleaned and chopped)
In a large stock pot, heat the Ham hocks with the onions and garlic
until onions are clear. Cover with water, heat to boiling. Add salt and
Tabasco and collards. Add water as needed, cook until tender.
OKRA WITH TOMATOES
~Shared by Johnny,
LA
2 cups chopped okra, washed, topped and tailed, diced 1/2 inch thick
1 large tomato, diced in 1/2 inch cubes
1 small onion, finely minced (or 1 heaping tablespoon minced dehydrated
onion)
salt and pepper to taste
generous pinch of hot pepper flakes, or to taste
dash of hot sauce, if desired
Combine all ingredients in saucepan and cook over medium heat for 6
minutes, or until okra reaches desired degree of doneness. Some
folks like it crisp and others prefer okra more well done.
This may also be cooked in a microwave oven on high for 3 to 4 minutes.
Makes 4-1/2 cup servings.
WHITE LIMA BEANS
PONTALBA
(Slow Cooker)
~Shared by Johnny,
LA
J.C shared his recipe for lima beans in the slow cooker. "Make sure
your life insurance is paid up in case you're overcome with joy once
you try it, " he advises. The key ingredient: Barq's root beer. He uses
frozen and dried ingredients because "I live alone, am too lazy to chop
it up and like it just fine this way....I'm sure the use of all fresh
ingredients could injure or even kill the consumer from the sheer,
overwhelming joy of the dish."
1 to 1 1/4 pounds large white lima beans
1 (10.5-ounce) bag Pictsweet seasoning mix (bell peppers, onions,
celery, red pepper, etc.)
1 (10.5-ounce) bag Pictsweet chopped green bell peppers
1 (10.5-ounce) bag Pictsweet chopped white onions
1 (20-ounce) plastic bottle (not can) Barq's root beer
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon dried parsley
2 bay leaves
1 teaspoon ground mint (optional)
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1/8 teaspoon salt (optional)
1/8 teaspoon black pepper
1 tablespoon salt-free Tony Cachere's, K-Paul's or Emeril's Essence
seasoning
32 to 48 ounces chicken broth
1 or 2 pounds hot or regular smoked sausage
3/4 pound pork tasso, cubed, or cubed seasoning ham
1 stick butter (optional)
Wash, clean and sort beans. Soak overnight if you want to, but it's not
necessary. Put beans in a slow cooker. Add vegetables, Barq's, garlic
and seasonings. Add 32 ounces chicken broth, covering ingredients only
1/2 to 1 inch.
Cook 10 hours on low. Stir halfway through the cooking time. If pot
looks really low on liquids, add 1/4 to 1/3 of the second box of
chicken broth. Do not add too much, as the lower amount of liquid makes
the beans creamy. Stir well again. After six hours, add sausage and
tasso.
Stir as frequently as possible during second half of cooking time, and
not as much or at all during first half. Optional: Add butter about an
hour before the end of cooking time.
Serve over hot brown rice with Crystal Hot Sauce. Lima beans may be
left on warm after cooking for quite awhile, which seems to thicken
them.
Notes: If you have a ham bone, add it halfway through the cooking time.
Also, you can substitute other liquids for the chicken broth, such as
wine or coffee, just not water, J.C. says. The beans will look tan or
brown after cooking.
OLD FASHIONED
CREAMED SPINACH
~Shared by Johnny,
LA
Prep time: 10 min
Cook time: 25 min
Yield: About 4 to 6 servings
2 tablespoons of bacon fat or oil
2 tablespoons of butter, divided
1 whole medium Vidalia onion, halved and sliced
5 to 6 medium sized yellow or crookneck squash
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of half and half or whole milk
1 tablespoon of all purpose flour
Melt the fat and 1 tablespoon of the butter in a lidded pot or deep
skillet. Add the onion and cook about 5 minutes until softened, but not
browned. Meanwhile slice the squash into thin rounds. Add to the onion,
season with salt and pepper, toss to coat, cover and cook over medium
heat for 20 to 25 minutes, until tender, stirring several times. Mash
the squash thoroughly and add the other tablespoon of butter. Mix
together the half and half or milk with the flour and stir until well
blended. Add the milk mixture to the squash, stir in well, cover and
cook over medium heat, stirring occasionally, about 5 minutes, or until
nicely thickened. Taste, adjust salt and pepper and serve.
Source: The Kitchen of Deep South Dish
http://deepsouthdish.com
DEEP-FRIED BROCCOLI
~Shared by Johnny,
LA
4 cups of frozen broccoli florets
1 large egg
1/2 cup of milk
1-1/2 cups of self rising flour, divided
Large pinch of kosher salt
Half a dozen turns of a pepper mill
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
Deep fryer with fresh canola oil
Preheat deep fryer to 375 degrees.
Beat the egg and milk together, add 1/2 cup of the flour and whisk
together well to blend. Mix the remaining cup of flour with the salt,
pepper, and Cajun seasoning. Dip the frozen broccoli florets into the
batter, then hold it up over the bowl, allowing it to drain well. Toss
in the seasoned flour. Drop the broccoli carefully into hot oil and fry
until golden brown, taking care not to overcrowd.
Good just as they are, or serve with ranch dressing, cocktail sauce,
comeback sauce, remoulade sauce, or a spicy honey mustard sauce.
Note: I use frozen broccoli for deep frying mainly because I think they
work better and it's a freezer staple in my house. If you want to use
fresh, raw broccoli, you'll first need to cut it into small florets,
then blanch them about a minute in boiling water to partially cook
them. Transfer to an ice water bath immediately to stop the cooking
process, the let them dry thoroughly before proceeding.
Source: From the Kitchen of Deep South Dish
http://deepsouthdish.com
CAULIFLOWER LOUISE
~Shared by Johnny,
LA
1 head cauliflower
1 stick butter or margarine
1 bunch green onions, finely chopped
1/2 cup minced garlic
1 small birdseye pepper, minced
2 tablespoons minced parsley
4 tablespoons flour
2 cups water
Salt and black pepper to taste
2 egg yolks
2 tablespoons vinegar
Melt butter or margarine, add green onions, garlic and birdseye pepper
and saute until tender. Add flour, stir and cook for 2 minutes until
flour is blended; do not brown. Add water slowly, stirring all the
while. Continue stirring and cooking until mixture comes to a boil. Add
salt, pepper and parsley and cook 15 minutes or longer over low fire,
stirring occasionally. Add more water if necessary to keep mixture the
consistency of medium cream sauce.
While mixture is cooking, boil cauliflower in salted water until tender
but firm. Drain.
Beat egg yolks and add vinegar. Stir into sauce; turn off fire
immediately. Put cauliflower in bowl, pour sauce over it and serve
immediately.
EVERYTHING COLESLAW
~Shared by Johnny,
LA
Everybody has a favorite dish to partner with coleslaw. From picnic
food to barbecued spareribs, fried chicken and more, this no-fail
recipe for Everything Coleslaw works with everything you could possibly
serve with coleslaw!
Ingredients:
1 cup mayonnaise
2 tablespoons fresh lemon juice
3 tablespoons sugar
1/2 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon white pepper
6 cups (1 small head) shredded cabbage (see Notes)
1 cup (about 2) shredded carrots
Instructions:
1. In a large bowl, combine the mayonnaise, lemon juice, sugar, celery
seed, salt, and pepper. Add the shredded cabbage and carrots. Toss to
coat well.
2. Cover and chill for 2 to 3 hours before serving.
Makes about 4 cups coleslaw.
Notes:
Some say coleslaw should be sweet, others say it should be tangy. Well,
you can adjust the amount of sugar to your own liking to make it your
very own taste. You can also use two 10-ounce packages of pre-shredded
coleslaw instead of shredding the cabbage and carrots yourself. It's a
nice time-saver when you have little preparation time!
RHENA'S STUFFED
PEPPERS
~Shared by Johnny,
LA
Makes 8 servings
4 large bell peppers
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
3 tablespoons vegetable oil
1 1/2 pounds ground beef
2 medium-size eggplants, peeled and cut into cubes
Salt and cayenne to taste
Fine dried bread crumbs
Grated Parmesan cheese
Slice the bell peppers in half lengthwise, remove the seeds, rinse
under cool water and set aside.
Heat the oil in a large saucepan over medium heat. Cook the onions,
celery and chopped bell peppers, stirring, until they are soft and
lightly golden, 6 to 8 minutes. Add the ground beef and cook, stirring,
until the beef is brown and all pink has disappeared. Add the eggplant,
season with salt and cayenne, reduce the heat to medium low and cook,
covered, for 30 to 40 minutes, stirring occasionally and mashing the
eggplant with a fork as it cooks. The eggplant should be quite soft. If
the mixture becomes dry, add a little water from time to time to keep
it moist.
Remove from the heat, then add enough bread crumbs to bind the mixture
slightly. Cool for about 10 minutes.
Fill the bell pepper halves with equal portions of the mixture. Place
the filled peppers into a shallow baking pan and add just enough water
to cover the bottom of the pan. Bake at 350 degrees for about 30
minutes.
If you like the peppers to be a little softer, you can blanch the bell
peppers (before filling, of course) in boiling water for about 30
seconds, or just enough to soften them up a bit.
SPINACH ARTICHOKE DIP
~Shared by
Patricia, Charlevoix, MI
1½ cups spinach, cooked, drained and chopped
½ cups frozen artichoke pieces, thawed (can use canned)
1 8 oz. carton of sour cream
1 cup grated mozzarella cheese
¼ cup grated Parmesan cheese
1 clove garlic, chopped
Salt to taste
Combine well drained spinach and artichokes, add sour cream, garlic and
mozzarella cheese. Add salt to taste. Microwave 2-3 minutes until hot
and bubbly. Transfer to a 8-9” inch oven safe baking dish, top with
Parmesan cheese. Broil until golden. Serve with crackers or chips.
BEER BATTERED ONION
RINGS
~Shared by
Patricia, Charlevoix, MI
1-1/2 cups flour
1-1/2 cups beer, chilled or at room temperature
2 sweet onions
Neutral vegetable oil for deep frying
To prepare the batter for the onion rings, thoroughly whisk together
flour and beer. Let batter stand covered at room temperature for
at least 3 hours. Meanwhile, prepare dipping sauce. Thoroughly whisk
together mustard, honey, Worcestershire sauce and hot sauce; put
reserve, tightly covered, in the refrigerator. Return sauce to
room temperature before serving.
To prepare onion rings, heat oven to 200 degs. Line a baking sheet or
jelly-roll pan with paper towels; reserve. Slice onions 1/4-inch thick.
Separate into rings; reserve. Pour 3 inches of oil into a large frying
pan; heat to 375 degrees F. With metal tongs, dip a few onion rings
into batter, then carefully put them into the hot oil. Fry, turning the
rings a couple of times until golden brown. Remove from oil; put rings
on the reserved towel-lined pan. Put baking pan in the oven; keep warm
up to 1-2 hours. Continue until all the onion rings have been used.
Makes 6 servings.
SAVORY ZUCCHINI LOAF
~Shared by
Patricia, Charlevoix, MI
1/2 cup chopped onion
3 tablespoons vegetable oil
2 cups oatmeal
3 cups shredded zucchini
1/2 cup shredded cheese
2 eggs, beaten
1/2 cup wheat germ
1/2 cup toasted, shelled sunflower seeds (optional)
1/4 teaspoon nutmeg
1 teaspoon salt
Heat oven to 375 degs. Cook onion in oil until soft. Combine with all
remaining ingredients. Press into a well-greased loaf pan and bake for
30 minutes.
VEGETABLE PIZZA
~Shared by Jennifer
B., Indianapolis,
IN
I just spent some time at a family reunion and had this delicious
appetizer that perfectly fits this month's theme!
1 can crescent rolls dough (8 oz)
1 8-oz cream cheese – softened
2 Tbsp mayo
1/2 of a 1-oz package Hidden Valley Ranch Dressing Mix
2 cup your favorite mixed chopped raw veggies - broccoli, cauliflower,
mushrooms, onions, peppers, etc.
1/2 cup shredded cheddar cheese
Unroll dough and place on lightly greased cookie sheet; pressing
together edges and perforations. Bake at 350F for 7-8 min ‘til
lightly brown. Cool completely. Combine cream cheese, mayo
and dressing mix; beat ‘til smooth. Spread over cooled
crust. Combine remaining ingredients and sprinkle evenly over
cream cheese mixture. Cover and chill up to 8 hours. Cut
into squares to serve.
SWEET 'N' SOUR
SAUSAGE STIR-FRY
~Shared by Jennifer
B., Indianapolis,
IN
I came across this one today and think it fits the veggie bill... it's
original was from Light N Tasty Magazine, but I've added a couple
things over the years. The turkey kielbasa is a healthy way to
host veggies.
1 pkg (14 oz) reduced-fat smoked turkey kielbasa, cut into ½-in slices
2 sm onions, quartered and separated
1 C shredded carrots
1/2 C canned bean sprouts, drained
¼ C canned sliced water chestnuts, drained
1 can (8 oz) unsweetened pineapple chunks, reserve juice
1 Tbsp cornstarch
½-1 tsp ground ginger
6 Tbsp water
2 Tbsp reduced-sodium soy sauce
Optional: serve with hot cooked rice
In a large nonstick skillet, stir-fry sausage for 3-4 min or ‘til
lightly browned. Add onions and carrots; stir-fry ‘til
crisp-tender. Add bean spouts and water chestnuts; warm
through. Drain pineapple; reserving juice. Add pineapple to
sausage and vegetable mixture.
In a small bowl, combine cornstarch and ginger. Stir in the
water, soy sauce and reserved pineapple juice ‘til smooth. Add to
the skillet. Bring to a boil; cook and stir for 1-2 min or ‘til
thickened. Serve over rice if desired.
Yield: 4 servings (approx 200 cal/serv without rice)
ZUCCHINI CORN SAUTE
~Shared by Jennifer
B., Indianapolis,
IN
I love serving this one with Mexican food...great way to use up all
that zucchini in the garden!
4 1/2 C sliced zucchini
1/4 C diced onion
1 Tbsp oil
1 1/2 C corn
1/2 tsp salt
1/4 tsp ground cumin
1/8 tsp ground pepper
In a nonstick skillet, sauté zucchini and onion in oil for 4-5
min. Stir in corn; sauté a couple minutes longer ‘til vegetables
are tender. Sprinkle with seasonings.
Yield: 4 servings.
Nutritional Info per serving:
Cal: 104
Fat: 4 g
Chol: 0g
Sodium: 307mg
Carb: 16g
Fiber: 3g
Protein: 4g
Source: Light ‘N Tasty Magazine - 2003
ASPARAGUS DIJONNAISE
~Shared by Larry
Holmes, Toronto,
Canada
1 1/2 pounds asparagus
1/4 cup olive oil
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried tarragon, crumbled
2 tablespoons sour cream
Salt and ground black pepper to taste
2 tablespoons finely chopped red onion
In a large skillet, bring 1/2-inch of water to a boil over high heat.
Meanwhile, cut or break off the tough ends of the asparagus.
Using a vegetable peeler, peel the lower half of each asparagus.
Add the asparagus to the boiling water. Reduce the heat to low, cover
and cook until they are crisp-tender, 8 to 10 minutes. Drain and
rinse the asparagus with cold water. Pat them dry with paper
towels and place them on a serving platter. Refrigerate while
preparing the sauce.
In a small bowl, using a wire whisk, beat oil with vinegar, mustard and
tarragon until well mixed. Beat in sour cream until smooth.
Season with salt and pepper.
Spoon the mustard mixture across the center of the asparagus, sprinkle
with chopped red onion and serve immediately.
Makes four servings.
FRENCH-STYLE PEAS
~Shared by Larry
Holmes, Toronto,
Canada
1 1/2 cups shredded iceberg lettuce, divided
1 package (16 ounces) frozen green peas, partially thawed in hot water
2 green onions, chopped
1 teaspoon sugar
2 tablespoons (1/4 stick) butter or margarine
Salt and ground white pepper to taste
In medium-size saucepan, place 3/4 cup shredded lettuce. Cover
the lettuce with partially thawed peas and chopped green onions.
Sprinkle with sugar and cot with pieces of butter. Top the
peas with the remaining 3/4 cup shredded lettuce.
Cover the saucepan; cook the lettuce and peas over moderately low heat
until the peas are tender, 4 to 5 minutes, shaking the pan
occasionally. Season with salt and pepper. Transfer the
vegetables to a bowl and serve immediately.
Makes four servings.
CREOLE GREEN BEANS
~Shared by Larry
Holmes, Toronto,
Canada
12 ounces green beans, trimmed and cut into 2-inch lengths
2 slices bacon
1 medium-size white onion, chopped
1/4 cup chopped green bell pepper
1 can (14 1/2 or 16 ounces) diced tomatoes, drained
1 teaspoon sugar or to taste
Salt and ground black pepper to taste
In a large saucepan, bring 1-inch of water to a boil over high
heat. Add cut beans and return the water to a boil. Reduce
the heat to low, cover and cook the beans, stirring once, until
crisp-tender.
Meanwhile, in a large skillet, cook bacon over moderate heat until
crisp. Leaving the bacon drippings in the skillet, drain the
bacon on paper towels. Drain the cooked beans and set them aside.
Add onion and bell pepper to the drippings in the skillet; cook
until soft but not brown, about 4 minutes. Stir in tomatoes and
sugar; cook for 15 minutes, stirring occasionally.
Stir the beans into the tomato mixture. Season with salt and
pepper and transfer them to a serving dish. Crumble the bacon
over the beans and serve immediately.
Makes four servings.
SAUTÉED BROCCOLI
ITALIANO
~Shared by
Larry Holmes,
Toronto, Canada
1 bunch broccoli (about 1 1/2 pounds)
3 tablespoons olive oil
1 clove garlic, finely chopped
1/2 cup water
1 ripe plum tomato, seeded and chopped
1 tablespoon red-wine vinegar
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Trim and set aside the woody ends of broccoli stalks; cut tops into
florets. Using a vegetable peeler, peel the stalks and cut them
diagonally into 1/4-inch-thick slices.
In a 5-quart Dutch oven or stockpot, heat oil over moderate
heat. Add the sliced broccoli stalks and sauté for 5
minutes. Stir in garlic, wafer and florets. Cover and cook the
broccoli until it is crisp-tender , about 5 minutes. Remove the
Dutch oven from the heat.
Using a slotted spoon, transfer the broccoli to a serving bowl, leaving
any liquid in the Dutch oven. Add tomato, vinegar and pepper
flakes to the liquid. Cook over low heat until the mixture is
just heated through. Season with salt. Pour the tomato
mixture over the broccoli and serve immediately.
Makes four servings.
FRESH CORN WITH
PEPPERS
~Shared by Larry
Holmes, Toronto,
Canada
4 ears yellow or white corn
2 green onions
2 tablespoons (1/4 stick) butter or margarine
1/2 cup diced red bell pepper
1/4 cup water
Salt and ground black pepper to taste
Shuck ears of corn and remove the silk. Using a sharp knife, cut
the corn kernels from the cobs. Break up any kernels that are
stuck together. Cut the onion into ¼-inch-thick slices.
In a large saucepan melt butter over moderate heat. Add the corn,
green onions, bell pepper and water. Bring the mixture to a boil.
Continue cooking the corn, uncovered until it is tender and the water
has evaporated, about 5 minutes, stirring occasionally. Season
the corn mixture with salt and pepper, transfer it to a bowl and serve.
Serves four persons.
GINGERED SWEET
POTATOES
~Shared by Larry
Holmes, Toronto,
Canada
4 sweet potatoes (about 2 pounds)
2 tablespoons butter or margarine
1 tablespoon finely chopped fresh ginger (or 1 teaspoon ground ginger)
1/8 teaspoon ground cinnamon
1/4 cup firmly packed light brown sugar
Salt and ground black pepper to taste
In a large saucepan, bring 2 inches of water to a boil over high
heat. Meanwhile, peel sweet potatoes and cut them into ½ -
inch-thick slices. Add the sweet potato slices to the
boiling water. Cover the saucepan and return the water to a
boil. Return the heat low and cook the potatoes until
tender, about 8 minutes.
Meanwhile, in a large skillet, melt butter or margarine over moderate
heat. If using chopped fresh ginger, add ginger and cinnamon,
cook for 1 minutes. Stir in brown sugar and heat until the sugar
dissolves. (If using ground ginger, add ginger and cinnamon at the same
time as the brown sugar.)
Drain the sweet potatoes and add them to the sugar mixture in the
skillet. Cook until the potatoes are coated with the sugar
mixture, stirring gently. Season with salt and pepper;
transfer the potatoes to a bowl and serve.
Makes 4 servings.
BLACK-EYED PEAS WITH
RICE
~Shared by Larry
Holmes, Toronto,
Ontario
1 medium-size yellow onion
1 clove garlic
2 tablespoons vegetable oil
1 cup long-grain white rice
2 cups water
1 package (10 ounces) frozen black-eyed peas
1 package (9 ounces) frozen cut green beans
2 tablespoons snipped dill (or 1 tablespoon dill weed)
Salt and ground black pepper to taste
Chop onion; finely chop garlic. In a large saucepan, heat oil
over moderate heat. Add the onion and sauté until soft, about 5
minutes. Add the garlic and rice; stir until well
mixed. Add water; increase the heat to high and bring the mixture
to a boil.
Add frozen black-eyed peas to the rice mixture; stir to break up the
frozen chunks. Continue cooking, uncovered, for 10 minutes,
Add frozen green beans, stirring to break up the chunks. Reduce
heat to low, cover and cook until the beans are heated through and the
rice is tender, about 5 minutes.
Stir dill into the rice and bean mixture; season with salt and
pepper. Place the mixture in a large dish and serve.
Makes four servings.
ASPARAGUS WITH
ORANGE BUTTER SAUCE
~Shared by Marilyn
M., Canton, OH
1/3 cup butter
2 tablespoons grated orange rind
1/4 cup orange juice
1 1/2 pounds fresh asparagus
peeled orange slices
Combine the butter, orange rind and juice in a saucepan. Bring to a
boil. Reduce the heat and simmer until the mixture is reduced by half
and slightly thickened, stirring occasionally. Set the sauce aside and
keep it warm.
Snap off the tough ends of the asparagus. Cook the asparagus, covered,
in a small amount of boiling water for 6-8 minutes or until tender but
still a touch crisp. Drain it well.
Arrange the asparagus on a serving plate. Pour the orange sauce over
the asparagus. Garnish with orange slices if desired.
Makes 6 servings.
SPINACH STUFFED
MUSHROOMS
~Shared by Marilyn
M., Canton, OH
1 1/2 cups hot water
1 pkg. (6 oz.) Stuffing Mix for Chicken
40 fresh mushrooms (2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup shredded Mozzarella Cheese
1 cup grated Parmesan Cheese
Preheat oven to 400ºF. Add hot water to stuffing mix in large bowl;
stir just until moistened; set aside. Remove stems from mushrooms; chop
stems. Melt butter in skillet on medium heat. Add chopped stems and
garlic; cook and stir 5 min. or until tender. Add to stuffing with
spinach and cheeses; mix well. Spoon into mushroom caps. Place,
filled-sides up, in shallow pan. Bake 20 min. or until mushrooms are
tender and filling is heated through.
Kitchens Tips:
Mushrooms vary in size.
Leftover Stuffing? Any leftover stuffing mixture can be served as
a side dish with baked chicken
TOMATO AND BEAN SOUP
~Shared by Marilyn
M., Canton, OH
(15 minutes)
2 Tbsp. extra-virgin olive oil
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Crusty bread, to pass at the table
Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic
and crushed red pepper flakes, stir, then stir in onions,
carrots,
celery and zucchini. Cook 10 minutes, then add in stock, tomatoes and
beans. Bring soup up to a bubble and season with salt and pepper, to
your taste. Simmer 5 minutes. Turn off heat and wilt the basil into the
soup. Ladle up and serve with grated cheese and bread. Ready in
15 minutes. Yield - serves 4
BAKED TRIPLE VEGGIE
DIP
~Shared by Marilyn
M., Canton, OH
1 1/2 cups 100% Grated Parmesan Cheese, divided
1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 can (8-1/2 oz.) artichoke hearts, drained, chopped
1 container (8 oz.) Chive & Onion Cream Cheese Spread
1/2 cup real Mayonnaise
Preheat oven to 375°F. Reserve 1/4 cup of the Parmesan
cheese; set aside.
Mix remaining 1 1/4 cups Parmesan cheese and all remaining ingredients
until blended.
Spoon into 2-qt. baking dish.; sprinkle top with reserved 1/4 cup
Parmesan cheese.
Bake 35 min. or until hot and bubbly and lightly browned.
Serve hot with assorted crackers (recommend Wheat Thins) or assorted
cut-up vegetables.
Yield - Makes: 36 servings (2 Tbsp. and 15 crackers each)
END-OF-THE-GARDEN
CASSEROLE
~Shared by Marilyn
M., Canton, OH
1 pound medium potatoes, thinly sliced
1 medium zucchini, thinly sliced
1/2 pound medium onions, thinly sliced
1 small eggplant, peeled and sliced
1 pound medium tomatoes, sliced
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
Layer half of the first 10 ingredients in a 3-qt. baking dish coated
with nonstick cooking spray. Repeat layers. Pour water over the top;
cover.
Bake at 375° for 60-75 minutes or until tender. Uncover; bake 5 minutes
longer or until lightly browned.
Yield - 8 servings
Note: Added sliced mushrooms (canned or fresh) into layers also,
yummy!
CHOCOLATE CHIP
ZUCCHINI BREAD
~Shared by Marilyn
M., Canton, OH
3 cups all purpose flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp nutmeg
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
1 Tbsp. orange zest
1 tsp. vanilla
1 cup chocolate chips
1 cup chopped pecans
Mix together the eggs and sugar with electric mixer till lemony
looking. Add the oil and continue beating, then add the zucchini and
orange zest. Stir or sift the dry ingredients together, and slowly add
to wet ingredients. Mix well and add 1 tsp. vanilla. Add by hand, 1 cup
chocolate chips and 1 cup pecans. Place in a loaf pan and bake. Time
for baking is approximate; check after 50 minutes. Insert a toothpick
in center, if it comes out clean, it is done.
EASY MEXICAN STREET
CORN
~Shared by Marilyn
M., Canton, OH
2 Tbsp. corn oil
3 cups whole kernel corn; fresh, frozen or canned
1/2 cup mayonnaise
1/4 tsp chili powder
1 small jalapeno pepper, finely chopped
1 tsp garlic salt
Freshly ground pepper to taste
Zest of 1 lime
2 limes, quartered
Cilantro sprigs
Heat oil in a large cast iron skillet and add corn. Pan roast 4-5
minutes until corn is golden and hot. In a small bowl, mix the
mayonnaise, chili powder, jalapeno and garlic salt, then stir to
combine. Add to roasted corn and heat through. Top with zest and ground
pepper, then serve with lime quarters and cilantro. Serves 4 to
6.
Notes: This is a quick side version of Mexican Street corn made with
niblets and fork ready in minutes. A great side for cook outs and a
real change from the usual salad or slaw. It can be cooked on the grill
in a grill safe pan. For less heat, seed the jalapeno.
QUICK TUSCAN BEAN,
TOMATO AND SPINACH
SOUP
~Shared by Marilyn
M., Canton, OH
2 cans diced tomatoes with onions, 14.5 oz. each, undrained
1 (14.5 oz) can chicken broth
2 tsp. sugar
2 tsp. dried basil leaves
3/4 tsp. Worcestershire sauce
1 (15 oz) can small white beans, rinsed and drained
3 oz. fresh baby spinach leaves, or chopped spinach leaves, stems
removed
2 tsp. olive oil
Mix tomatoes with juice, chicken broth, sugar, basil and Worcestershire
sauce in Dutch oven or large pan; bring to boil over high heat. Reduce
heat and simmer uncovered, 10 minutes. Stir in beans and spinach. Cook
5 minutes longer or until spinach is tender. Remove from heat; stir in
oil just before serving. Yield - 4 servings
RASPBERRY ASPARAGUS
CHICKEN SALAD
~Shared by Marilyn
M., Canton, OH
Dressing:
1 cup fresh (or frozen) raspberries
3 Tbsp. red wine vinegar
2 teaspoons sugar
2/3 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Salad:
3 Tbsp. oil, divided
1 lb. boneless chicken breast, cut into strips
6 cups fresh spinach
18 to 20 fresh asparagus spears cut into 2-inch pieces
2 fresh peaches, sliced
1/2 cup fresh raspberries
pecan pieces
In food processor with metal blade, combine all dressing ingredients
except oil. Blend until smooth. Continue to blend while slowly adding
oil. Cover and refrigerate until ready to use.
Heat 2 Tbsp. oil in large skillet over medium high heat. Add chicken.
Cook until no longer pink. Remove chicken from pan. Add 1 tbsp. oil to
pan; cook asparagus until tender (2 to 3 minutes). Refrigerate chicken
and asparagus until cooled.
Arrange spinach on plates; top with chicken and asparagus. Top with
dressing and fresh fruits. Garnish with pecan pieces. Yield - 4
to 6 servings
SAVORY CHICKEN PIE
~Shared by Marilyn
M., Canton, OH
3 whole carrots, peeled and chopped
2 Vidalia onions, quartered
1 (5-pound) whole chicken
1/4 cup salt
Freshly ground black pepper
1 stick butter, softened
2 sprigs fresh rosemary
2 sprigs fresh sage
Preheat oven to 350 degrees F.
Stuff onions and carrots into the cavity of the chicken. Rub salt,
black pepper and butter into skin of chicken. Place rosemary sprigs
under the skin and place into a roasting pan. Place sage on top of
chicken and roast for 1 1/2 hours. When roasted, remove
from oven; transfer to a cutting board to cool; make
filling.
Filling:
1 cup sliced carrots
4 red potatoes, sliced thin
3/4 cup whole kernal corn
1/2 cup peas
2 1/2 cups heavy cream
1/2 cup all-purpose flour
Place carrots and potatoes on sheet pan and season with salt and
pepper. Place into the preheated oven and roast until caramelized.
When chicken has cooled, discard the onions, carrots, sage and
rosemary. Pull the chicken meat off the bones and cut into 1/2-inch
pieces. Place into a large bowl with chicken juice from roasting pan
along with potatoes, carrots, peas, corn, heavy cream and flour. Mix
together well; set aside for crust. (Note: Filling will be thick.)
Crust:
3 cups all-purpose flour, plus more for work surface
2 Tbsp. salt
1 Tbsp. sugar
1 1/2 cups vegetable shortening (Crisco)
2 cups cold water
1/2 cup butter, melted to brush top before baking
Knead all ingredients together in a large bowl, slowly adding the
water. Divide into 2 pieces and roll out on a lightly floured work
surface. One will be the bottom crust, the other the top. Place 1 piece
of dough into the bottom of a 9-inchpie dish. Add filling and top with
the other piece of dough. Crimp the edges together with a spoon
or a fork. Brush the top crust with melted butter and bake in the
preheated oven for 50 minutes.
EASY SUMMER PASTA
~Shared by Marilyn
M., Canton, OH
1/4 cup red wine vinegar
1 Tbsp. Dijon mustard
1 teaspoon sugar
2 teaspoons salt
1/3 cup plus 3 Tbsp. olive oil, divided
1 small onion, sliced
1/2 pound Chinese pea pods, cut in half
4 medium carrots, sliced
1 bunch broccoli, cut into bite size pieces
1/4 cup water
1 pound rigatoni, cooked to package directions
3 small tomatoes, cut in wedges
1/2 cup chopped fresh basil
3/4 cup grated Parmesan cheese
In a small bowl, mix vinegar, mustard, sugar, salt and 1/3 cup olive
oil; set aside. In a large skillet, saute onion in 1 Tablespoon olive
for two minutes. Add pea pods and cook 2-3 minutes until tender, yet
crisp. Transfer to a large bowl. In same skillet, add 2
Tablespoons olive oil, carrots and broccoli. Add water; reduce heat to
medium, cover and cook 3 minutes. Uncover and cook 5 minutes until
vegetables are tender, yet crisp. Combine drained rigatoni, onion
mixture, broccoli mixture, dressing, tomatoes, basil, tomatoes, basil
and Parmesan cheese. Toss and serve warm or cold.
QUICK CHICKEN AND
ASPARAGUS RICE DINNER
~Shared by Marilyn
M., Canton, OH
1 Tbsp. oil
4 lb small boneless skinless chicken breast halves
1/8 tsp pepper
1 1/2 cups water or milk
1 can condensed cream of chicken soup
2 cups MINUTE white rice, uncooked
2 cups cut-up fresh asparagus
1 cup shredded cheddar cheese
1/4 cup sliced almonds, toasted
Heat oil in large nonstick skillet on medium-high heat. Add chicken;
season with pepper. Cover; cook 4 min. on each side or until chicken is
cooked through. Remove chicken from skillet; cover to keep warm.
Add liquid (milk or water) and soup to skillet; stir until well
blended; bring to boil.
Stir in rice and asparagus; top with chicken. Sprinkle with cheese and
almonds; cover. Reduce heat to low; cook 5 min. Yield - 4 servings
ASPARAGUS PESTO WITH
TINY POTATOES
~Shared by Marilyn
M., Canton, OH
You will have twice as much of the pesto as you need. You can cut the
pesto amount in half, but I encourage you to make the full recipe. It
will disappear quickly on bread, toast, or baked potatoes.
For the pesto:
1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in
boiling, salted water (reserve water for pasta)
1/2 cup packed coarsely chopped fresh basil
2 Tbsp. pine nuts, toasted
1 Tbsp. minced garlic
Gray salt and freshly ground pepper
About 1 cup pure olive oil
1/2 cup freshly grated Parmesan cheese
3/4 pound marble-size potatoes
2 Tbsp. extra virgin olive oil
Gray salt and freshly ground pepper
3/4 pound dried orecchiette or other pasta the same size as potatoes
About 1/2 cup freshly grated Parmesan cheese
Cut the cooked asparagus spears into thirds. Put in a food processor
with basil, pine nuts, garlic, and salt and pepper to taste. Keep in
mind you will add Parmesan as well, so be careful not to over salt.
With the machine running, slowly add the cup of olive oil. When the
sauce is about the consistency of mayonnaise, it has enough oil. Pulse
in the Parmesan. Thin with water if necessary to achieve a slick, saucy
pesto. Scrape into a bowl or jar, cover, and refrigerate until needed.
You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.)
Put the potatoes in a pan of salted cold water to cover and bring to a
boil. Cook until tender, about 10 minutes. Drain and let cool for a few
minutes. If the potatoes are larger than about 1/2 inch in diameter,
cut in half.
Heat the olive oil in a medium saute pan over medium-high heat until
hot. Add the potatoes and cook until browned and crispy all over, about
5 minutes. Season to taste with salt and pepper. Keep warm.
While potatoes are browning, return the water used for cooking the
asparagus, if reserved, to a boil or bring a new pot of water to a
boil. Add more salt and the pasta; cook until al dente, about 12
minutes. Drain through a colander, reserving about 1/2 cup of pasta
cooking water. Pour the pasta into a warm serving bowl, add the
potatoes, about 1 cup asparagus pesto, several twists of pepper, and
1/4 cup of Parmesan. Toss well, thinning with the pasta cooking water
as necessary. Yield - 4 servings.
LAYERED LETTUCE SALAD
~Shared by Marilyn
M., Canton, OH
1 small head iceberg lettuce
1 pkg. (10 oz.) frozen peas, uncooked
1 cup diced celery
1/4 cup diced green pepper
1/2 cup chopped onion
4 or 5 hard boiled eggs, sliced
8 to 10 slices bacon, cooked and crumbled
2 Tbsp. sugar
2 cups mayonnaise
1 cup grated Cheddar cheese
Tear lettuce into bite-sized pieces and arrange in a 9 x 13 inch glass
dish. Layer the next six (6) ingredients in given order. Mix sugar into
mayonnaise and spread over the top and sprinkle with cheese. Cover and
refrigerate 8 to 12 hours, or overnight.
MI CASA MEXICAN DIP
~Shared by Marilyn
M., Canton, OH
1 (10 oz) pkg. frozen chopped spinach, thawed/drained
1 (8 oz) pkg. cream cheese, softened
2 cups shredded sharp cheddar cheese
1 jar (mild, medium or hot) salsa, to taste
1 can chopped black olives, drained, 4 oz
1 Tbsp. red wine vinegar
Press excess moisture from spinach. Beat cream cheese and cheddar
cheese in mixing bowl until blended. Stir in spinach, salsa, black
olives and wine vinegar. Spoon cheese mixture into a 3 x 6 inch or 8 x
8 inch baking dish sprayed with cooking spray. Bake at 350 for 30
minutes. Serve warm with tortilla chips. Serves 10.
BAKED TRIPLE VEGGIE
DIP
~Shared by Marilyn
M., Canton, OH
1 1/2 cups 100% Grated Parmesan Cheese, divided
1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 can (8-1/2 oz.) artichoke hearts, drained, chopped
1 container (8 oz.) Chive & Onion Cream Cheese Spread
1/2 cup real Mayonnaise
Preheat oven to 375°F. Reserve 1/4 cup of the Parmesan cheese;
set aside. Mix remaining 1 1/4 cups Parmesan cheese and all remaining
ingredients until blended. Spoon into 2-qt. baking dish.; sprinkle top
with reserved 1/4 cup Parmesan cheese. Bake 35 min. or until hot and
bubbly and lightly browned. Serve hot with assorted crackers (recommend
Wheat Thins) or assorted cut-up vegetables. Yield - Makes: 36
servings, (2 Tbsp. and 15 crackers each).
BLUEBERRY ZUCCHINI
BREAD
~Shared by Marilyn
M., Canton, OH
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Tbsp. ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees. Lightly grease 4 mini-loaf pans; set
aside. In a large bowl, beat together eggs, oil, vanilla, and sugar;
fold in zucchini. Beat in the flour, salt, baking powder, baking soda,
and cinnamon. Gently fold in the blueberries. Transfer to the prepared
mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife
inserted in loaf center comes out clean. Cool 20 minutes in pans, then
turn out onto wire racks to cool completely.
ENGLISH PEA SALAD
~Shared by Marilyn
M., Canton, OH
1/2 cup mayonnaise
2 Tbsp. sweet pickle relish
2 Tbsp. onion, chopped finely
1/4 teaspoon black pepper
2 cups small English peas, drained
1 cup sliced carrots, rinsed and drained
1/2 cup shredded cheddar cheese
1 hard boiled egg, chopped
In large bowl, combine mayonnaise, relish, onion and pepper. Add peas
and carrot; mix well to combine, then stir in cheese and egg. Cover and
refrigerate at least 1 hour. Yield - serves 6.
ASIAN BEEF BRISKET
WITH BROCCOLI AND
WATER CHESTNUTS
~Shared by Marilyn
M., Canton, OH
3 to 4 pounds beef brisket
2 beef bullion cubes
2 cups hot water
1/2 cup honey
1/2 teaspoon ground mustard
1 Tbsp. ground ginger
2 teaspoons toasted sesame oil
1/3 cup soy sauce
2 garlic cloves minced
3 cups cooked rice
4 cups steamed broccoli
1 can sliced water chestnuts
2 Tbsp. cornstarch
Place brisket fat side up in slow cooker. In a mixing bowl
combine hot water and bullion cubes stirring until they are pretty much
dissolved.
Add honey, dry mustard, ginger, sesame oil, soy sauce and garlic
cloves. Stir until well combined and pour over brisket.
Cook for six to eight hours in slow cooker.
About 30 minutes before serving, prepare rice and broccoli and stir
water chestnuts into broccoli at the end cooking, just so they have a
chance to get warm.
Remove brisket from slow cooker, cover and set aside.
Pour cooking liquid into a container and allow to sit and for fat to
separate. Skim as much of the fat as possible from the liquid and
discard. Place liquid into a sauce pan and add cornstarch,
whisking until smooth. Cook over medium high heat until sauce has
thickened.
Slice brisket. Serve over rice with broccoli and water chestnuts,
and thickened sauce. Enjoy!
SPINACH AND
ARTICHOKE CHEESEBALL
~Shared by Marilyn
M., Canton, OH
2 pkgs (8 oz) cream cheese, softened
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded mozzarella cheese
3/4 cup shredded Parmesan cheese, divided
1 can (4 oz) artichoke hearts, drained and chopped
2 teaspoons minced garlic
1 Tbsp. dry ranch salad dressing mix
In a large bowl combine cream cheese, spinach, mozzarella cheese, 1/4
cup Parmesan cheese, artichokes, garlic and Ranch dressing mix. Mix
together with clean hands until well blended.
Form into a ball or log and coat in the remaining 1/2 cup Parmesan
cheese. Chill for at least 1 hour.
Place on a serving plate and serve with crackers and/or vegetable
crudites.
MY BLACK BEAN AND
CORN SALSA DIP
~Shared by Marilyn
M., Canton, OH
1 jar ChiChi's Hot Thick and Chunky Salsa
1 (15 oz) can Mexican corn, drained and rinsed
1 (15 oz) can black beans, unseasoned - drained and rinsed
1 (4 oz) can diced green chiles
1 (4 oz) can sliced black olives, drained
2 or 3 Roma tomatoes, chopped
3 to 5 green onions, sliced
1/4 to 1/3 cup chopped cilantro - to taste
Accent - lightly sprinkled (optional)
Add all ingredients in large bowl; toss to blend well. Refrigerate to
blend flavors. Serve with Scoops. Enjoy!
ZUCCHINI BRAN MUFFINS
~Shared by Marilyn
M., Canton, OH
1 (18.25-ounce) box raisin bran muffin mix (recommended: Sun-Maid)
2 egg whites
1 1/4 cups grated zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
3/4 cup apple juice
1 teaspoon ground cinnamon
1 cup raisins
Preheat oven to 400 degrees F. Lightly spray muffin cups with
canola cooking spray; set aside.
Combine all ingredients in a mixing bowl. Stir to combine thoroughly.
Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake for 20 to 22 minutes or until tops are golden brown.
MEDITERRANEAN SALAD
~Shared by Marilyn
M., Canton, OH
1 medium eggplant, cut into 1/2- inch cubes
2 cloves garlic, smashed and roughly chopped
1 Tbsp. extra virgin olive oil
8 ounces orzo
1 cup crumbled feta cheese, divided
1/2 cup diced red onion
4 Tbsp. minced Italian parsley
2 Tbsp. red wine vinegar
2 red bell peppers, roasted, peeled and chopped into small 1/4-inch
pieces
1 medium size cucumber, peeled and seeded, diced
3 Tbsp. capers, optional
2 Tbsp. chopped sundried tomatoes (1/4-inch pieces)
16 kalamata olives, pitted and chopped fine
1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
2 Tbsp. liquid from marinated artichoke hearts
2 teaspoons lemon zest
2 teaspoons minced fresh mint
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
4 to 5 Romaine lettuce leaves
Heat oven to 400 degrees F.
In a small bowl, toss cubed eggplant with the garlic and oil. Spread on
sheet pan; place in preheated oven. Cook until golden brown, about 20
minutes, stirring occasionally for even browning. Meanwhile, cook pasta
according to directions and drain. Remove eggplant to a large
non-metallic bowl. Add pasta and stir in 1/2 cup feta cheese while
pasta and eggplant are still warm. Set aside to cool while preparing
other ingredients.
Add in the rest of the ingredients except the romaine and gently stir
to combine, adding remaining feta cheese last.
Season to taste with salt and pepper. Chill for 1 hour and serve on a
bed of romaine on a large platter.
SUMMER SQUASH RELISH
~Shared by Marilyn
M., Canton, OH
5 pounds yellow summer squash
4 large onions
4 large green peppers, seeded
4 sweet red peppers, seeded
5 Tbsp. pickling salt
Grind squash, onions, and peppers into bowl. Add pickling salt. Let
stand overnight. Drain and rinse well twice.
In stainless steel kettle, combine the following:
5 cups sugar
3 1/2 cups (5 percent) vinegar
2 1/2 teaspoons celery salt
1 1/2 teaspoons ground turmeric
2 teaspoons pickling spice wrapped in cloth
Bring to a boil and boil 5 minutes. Remove spice cloth. Add
drained veggies to vinegar mix and bring to a boil. Put into jars and
seal. Put jars in water bath and boil 15 minutes. Remove jars and cool
on wire racks. Yield: 7 pints.
ASPARAGUS AND TOMATO
QUICHE
~Shared by Marilyn
M., Canton, OH
1 (9-inch) piecrust, baked
1 cup asparagus, cut into 1-inch pieces
3/4 cup shredded Italian cheese blend (3 oz.)
1 cup cherry tomato slices
6 eggs
1/2 cup milk
1/3 cup sour cream
1/2 tsp. salt
1/4 tsp. white pepper
Heat oven to 375°F. Blanch asparagus in boiling water for 1
minute; drain well. Sprinkle cheese evenly in bottom of pie shell. Top
with asparagus and tomatoes in an even layer.
Beat eggs, milk, sour cream, salt and pepper in medium bowl until
blended. Carefully pour over filling in pie shell. Bake in center
of 375°F oven until center is almost set, but jiggles slightly when
dish is gently shaken and knife inserted near center comes out clean,
about 40 minutes. Let stand 5 minutes. Cut into wedges.
Notes:
If using frozen pie shell, choose the deep-dish size. Always bake your
pie shell first to avoid a soggy crust.
No water bath needed. The piecrust protects the custard filling from
direct oven heat, so a water bath is not necessary.
How to tell if it's done. Baked custards should be removed from the
oven before the center is completely set. The center will jiggle
slightly when dish is gently shaken. Custard will continue to "cook"
after it's removed and center will firm up quickly. Overbaked custard
may curdle. The knife test: Test for doneness with a thin-bladed knife.
Insert knife about 1 inch from the center of a one-dish custard; midway
between center and edge. If knife is clean when pulled out, the custard
is done. If any custard clings to the blade, bake a few minutes longer
and test again. Cheese fillings: Quiche fillings containing cheese may
continue to test "wet" even after they are done. Tap or gently shake
the dish; remove quiche from oven when the center is almost set but
still jiggles a bit.
For richer custard, substitute half-and-half for the milk.
This recipe is an excellent source of protein, folate, choline, and a
good source Vitamin A, Vitamin D, calcium and iron.
VEGGIE APPETIZER
PIZZA
~Shared by Marilyn
M., Canton, OH
This wonderful appetizer can be made and served to company when it's so
hot outside that you just don't want to cook.
1 1/4 cups finely chopped fresh vegetables
1/4 tsp. salt
1/8 tsp. white pepper
1/4 cup chopped Kalamata olives
1/2 to 1 tsp. lemon peel, to taste (1 lemon)
4 oz. container spreadable garlic and herb cheese
5 (6") whole wheat flatbreads
1 cup shredded Cheddar cheese
1/2 cup shredded Havarti cheese
For the vegetables, you can use any combination of broccoli, carrots,
red onion, yellow summer squash, califlower, mushrooms, and bell
peppers. Chop finely and toss vegetables with salt, pepper, olives and
lemon peel. Spread the garlic and herb cheese over each flatbread and
top with vegetable mixture. Sprinkle each with cheddar and havarti
cheeses. Cut each into 6 wedges to serve. Yield - 15 servings.
CORN AND ASPARAGUS
SALAD
~Shared by Marilyn
M., Canton, OH
6 ears yellow corn, shucked
2 bunches asparagus, trimmed
1 small red onion, diced small
1 to 2 cups halved cherry tomatoes
1/4 cup fresh basil leaves, chiffonade
Fill a large stock pot with water, salt and bring it to a boil. Place
shucked corn in boiling water and blanch the corn for 3 minutes until
bright yellow. Then toss the corn into an ice bath. In the same water
used for blanching the corn, blanch the asparagus for 1 minute and toss
into the ice bath. For the corn, once cooled, remove the kernels off
the cob with a sharp knife and cut the asparagus into 1-inch angled
sections. Place both the corn and then asparagus into a medium size
bowl. Add chopped onion, tomatoes and basil leaves; mix well then dress
with either of the dressings below.
Dressing:
1/2 cup sugar
1 cup rice wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
In another medium size bowl, mix together sugar, vinegar, salt, and
pepper. Drizzle over corn and asparagus. Mix together well and chill or
serve at room temperature.
Lemon Dressing:
1 lemon, juiced
4 Tbsp. olive oil
Salt and freshly ground black pepper
Seasoning, recipe follows
In a small bowl, prepare dressing by whisking together lemon juice,
olive oil, salt, pepper and seasoning, to taste.
Toss the salad with dressing and serve at room temperature.
Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 Tbsp. onion powder
Add all ingredients to a bowl and stir until combined. Keep in an
airtight container for up to 6 months.
SHRIMP, TOMATO AND
FETA SALAD
~Shared by Marilyn
M., Canton, OH
Extra-virgin olive oil
4 cloves garlic, smashed
1 pound (21/25) shrimp, peeled and deveined
Crushed red pepper
1 pound heirloom tomatoes, cut in various shapes
1/2 pound feta, crumbled
1 pint assorted cherry tomatoes, cut in half
1/2 English cucumber, peeled, seeded and medium diced
1/2 red onion, thinly sliced
1/2 bunch fresh oregano, finely chopped
Red wine vinegar
Kosher salt
Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch
crushed red pepper and bring to a high heat. When the garlic is golden
brown and very aromatic, remove it from the pan and discard. Add
shrimp to the pan, sprinkle with salt and saute until they have turned
pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When
shrimp have cooled, cut them in half lengthwise and reserve.
Toss together the tomatoes, feta, cucumbers and onions. Smash and
finely chop the remaining 2 cloves garlic and add it to the veggies.
Add oregano and a pinch of crushed red pepper. Add in the shrimp and
toss to combine. Dress salad with the vinegar and olive oil and season
with salt. Let sit for at least 30 minutes before eating.
Mmmmmm...salad!
HEIRLOOM GRAPE
TOMATO SALAD
~Shared by Marilyn
M., Canton, OH
Vinaigrette:
1 lemon
1/4 cup apple cider vinegar
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1 Tbsp. chopped chives
1/4 cup chopped fresh basil leaves
1/2 cup plain yogurt
1 cup extra-virgin olive oil
Freshly ground black pepper
1 pint red grape or cherry tomatoes, halved (preferably an heirloom
variety such as Tommy Toe)
1 pint yellow grape tomatoes, halved
3 stalks celery, cleaned, leaves removed and thinly sliced
6 scallions, white and tender green parts only, sliced
Prepare the vinaigrette, just before use. Place the lemon in a small
microwave-safe bowl and microwave until the essential oils in the skin
are released. Since the lemon will be hot coming from the microwave,
you will need to set it aside briefly, until it cools just enough to
handle.
Pour vinegar into a blender, turn it on, and then squeeze in lemon
juice from the microwaved lemon. Leaving the blender running, add 1 at
a time through the feed opening: garlic, mustard, chives, basil, and
yogurt, and blend until smooth. While keeping the blender running, add
oil through the feed opening in a slow stream.
Mix together tomatoes, celery and scallions and toss with dressing.
Yield - 4 servings.
CANDIED CARROTS
~Shared by Dorie, IL
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2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
Place carrots in a large saucepan; add 1 in. of water. Bring to a boil.
Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender.
Drain and set aside.
In the same pan, combine the butter, brown sugar, salt and pepper; cook
and stir until butter is melted. Return carrots to the pan; cook and
stir over medium heat for 5 minutes or until glazed. Yield: 8 servings.
Source: Taste Of Home
PIZZA ZUCCHINI DISH
~Shared by Dorie, IL
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4 small zucchini
1/2 c. onion
Margarine
3/4 c. pepperoni
1 can mushrooms
3/4 c. sausage
1/2 jar Ragu
1/2 lb. Mozzarella
Instructions
Brown onion in margarine in large skillet. Add sliced zucchini. Cook
until crunchy done. Add pepperoni, sausage and Ragu. Cook until hot.
Top with Mozzarella and cover just until melted. Serve hot.
CREAMY VEGETABLE SOUP
~Shared by Dorie, IL
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3 cups thinly sliced carrots
1 cup chopped onion
2/3 cup chopped celery
1-1/2 cups diced peeled potatoes
1 garlic clove, minced
1/2 teaspoon sugar
2 teaspoons canola oil
4 cups chicken broth
Dash ground nutmeg
Pepper to taste
In a Dutch oven or soup kettle over medium-low heat, saute carrots,
onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add
broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and
simmer for 30-40 minutes or until vegetables are tender.
Remove from the heat and cool to room temperature. Puree in batches in
a blender or food processor. Return to the kettle and heat through.
Yield: 4 servings (1-1/2 quarts).
HERBED GREEN BEANS
~Shared by Dorie, IL
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1 lb. green beans
2 t. olive oil
3 large thinly sliced shallots
1/2 t. sugar
1/2 t. salt
1/4 t. pepper
2 t. grated lemon zest
1/4 C. thinly sliced basil leaves
lemon wedges for garnish
Bring 1/2" of water to boil in 10" covered nonstick skillet. Add
green beans; simmer covered over medium low heat until tender crisp
about 8 minutes. Drain in colander.
Heat oil in skillet over medium heat. Add shallots and sugar; cook
until softened and golden about 2 minutes. Add salt, pepper and green
beans. Cook stirring until heated through, about 2 minutes.
Remove skillet from heat and stir in lemon zest and basil. Spoon
onto serving plate. Garnish with lemon wedges, if desired, serve
immediately.
PINEAPPLE COLESLAW
~Shared by Dorie, IL
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3 cups shredded cabbage
3/4 cup shredded carrot
1 can (8 ounces) unsweetened crushed pineapple, drained
1/3 cup mayonnaise
4 teaspoons sugar
4 teaspoons white vinegar
In a small bowl, combine the cabbage, carrot and pineapple. In another
small bowl, whisk the mayonnaise, sugar and vinegar; pour over
pineapple mixture; toss to coat. Serve immediately. Yield: 4 servings.
BROCCOLI &
MUSHROOM FRITTATA
~Shared by Dorie, IL
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3 tablespoons LAND O LAKES Butter
1 cup sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
6 LAND O LAKES All Natural Farm Fresh Eggs
1/2 medium red bell pepper, cut into 1x1/4-inch strips
1 cup frozen broccoli florets, thawed
4 ounces (1 cup) LAND O LAKES Cheddar Cheese, shredded
Melt butter in 10-inch skillet until sizzling; add mushrooms and onion.
Cook over medium heat until tender (3 to 4 minutes).
Beat eggs in large bowl until frothy. Pour into skillet. Gently stir
egg mixture over medium heat to cook evenly on bottom (3 to 4 minutes).
As egg mixture sets, lift edges with spatula to allow uncooked portion
to flow underneath.
Arrange red pepper strips and broccoli on top. Cover; continue cooking
until eggs are set (4 to 5 minutes).
Sprinkle with cheese; cut into wedges.
Makes 6 servings
CUCUMBER PASTA SALAD
~Shared by Dorie, IL
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1/2 cup rotelle pasta
4 English cucumbers - peeled, quartered and chopped
4 stalks celery, chopped
1 large onion, chopped
1 cup creamy salad dressing (e.g. Miracle Whip)
1 cup buttermilk
2 teaspoons celery seed
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
In large bowl, combine pasta, cucumber, celery and onion. In small
bowl, combine dressing, buttermilk and celery seed. Toss salad with
dressing and serve.
ASPARAGUS DIP
~Shared by Dorie, IL
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1 can (14 1/2 oz.) asparagus spears, drained
1/2 c. dairy sour cream
1/4 tsp. hot sauce
1/2 tsp. dried dill weed
1/2 tsp. seasoned salt
Place all ingredients in container of electric blender; whip until
smooth. Chill. Serve with chips. Makes 1 cup.
BROCCOLI &
CHEESE CASSEROLE
~Shared by Dorie, IL
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1 cup uncooked rice
1/4 cup chopped onion
1/4 cup fat free milk
4 oz. Light Velveeta cheese, cubed
2 (10 oz) bags frozen chopped broccoli, thawed
1 (10 oz) can reduced fat Cream of Mushroom Soup
Instructions
Preheat oven to 350. Combine all ingredients in large bowl. Stir well.
Bake for 45 minutes
Makes 8 servings.
CREAMY PASTA WITH
CRAB MEAT ASPARAGUS
~Shared by Dorie, IL
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8 oz. pkg. rotelle pasta
1 (13 1/2 oz.) can reduced sodium chicken broth
1 med. onion, finely chopped
1/4 c. fresh chopped basil or 1-1/2 tsp. dried
4 tbsp. tomato sauce
1 clove garlic, crushed
1 lb. asparagus, trimmed & cut into 1 inch pieces
1 tbsp. cornstarch
2 heaping tbsp. yogurt or light sour cream
8 oz. (or more) imitation crabmeat
2 med. tomatoes, cut into wedges
1 tsp. grated lemon peel
Freshly grated pepper to taste
Cook rotelle according to package directions. Combine chicken broth,
onion, basil, tomato sauce and garlic in large skillet. Bring to boil;
reduce to low and simmer, covered 5 minutes. Add vegetable (asparagus
or broccoli); cook, covered 4 to 8 minutes until tender crisp. Remove
vegetables to bowl with slotted spoon. Stir cornstarch into about 1
tablespoon of water to blend; stir into simmering liquid with yogurt.
Cook and stir about 2 minutes until thickened. Cook about 5 minutes
longer until slightly reduced. Return vegetables to skillet along with
crabmeat and lemon peel. Add pepper. Cook about 2 minutes longer until
all ingredients are heated through. Add pasta and toss to mix.
7 LAYER SALAD
~Shared by Dorie, IL
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Lettuce
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced bell pepper
1 lg can English peas, drained
1 small bottle ranch dressing
2 cups shredded cheese
3-4 slices crisp bacon crumbled
In large clear glass bowl put a layer of lettuce. Then layer celery,
onion, pepper and peas. Pour dressing on top then sprinkle cheese then
end with bacon. DO NOT MIX! Put in fridge until next day.
ASPARAGUS SANDWICHES
~Shared by Dorie, IL
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1 (10 ounce) can asparagus tips, drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 pinch seasoning salt
1 (1 pound) loaf soft, sliced white bread
Set asparagus spears onto paper towels to absorb excess liquid. In a
small bowl, mix together the mayonnaise, onion and seasoning salt.
Remove crusts from bread slices, and spread mayonnaise mixture thinly
on each slice. Place a spear onto the slice and roll up. Cut each roll
in half, and arrange on a serving tray. Cover with plastic wrap, and
refrigerate until serving.
CORN PUDDING
~Shared by Dorie, IL
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1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup (8 ounces) sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in sour
cream. Gradually add muffin mix alternately with milk. Fold in corn.
Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325° for
45-50 minutes or until set and lightly browned. Yield: 8 servings.
Source: Taste Of Home
ROASTED ASPARAGUS
LASAGNA
~Shared by Dorie, IL
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2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 cup sliced fresh mushrooms
2 tablespoons olive oil, divided
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
Dash ground cloves
1-1/2 cups whole milk
1 cup thinly sliced red onion
2 garlic cloves, minced
12 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1
tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until
vegetables are browned; set aside. Reduce heat to 350°.
In a large saucepan, melt butter. Stir in the flour, salt, pepper and
cloves until smooth. Gradually stir in milk. Bring to a boil; cook and
stir for 2 minutes or until thickened. Set aside.
In a large skillet, saute onion in remaining oil until tender. Add
garlic; cook 1 minute longer. Remove from the heat; add roasted
asparagus and mushrooms.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer four
noodles, a third of the asparagus mixture, a third of the white sauce,
1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers
twice.
Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes
longer or until heated through. Let stand for 15 minutes before
cutting. Yield: 12 servings.
ESPINACAS CON
GARBANZOS
(Spinach and Chickpeas)
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Adapted from Moro: The Cookbook and Lobstersquad
One of the reason I blended recipes was because I wanted the
approachability of Ximena’s version but also some of the extras in
Moro’s — the vinegar, paprika and the fried bread, mashed to a paste.
Except, in hindsight, I think I’d also enjoy this recipe without the
bread. It would be a bit thinner and saucier and possibly harder to
slop onto a piece of toast, but also a bit lighter — in weight, not
just calories. If you’re bread-averse or think you’d enjoy it without
the crumbs in the sauce, give it a spin and let us know how it goes.
Tomato sauce, by the way, is emphatically not traditional in this dish
but after making Ximena’s version with it — she says "you don’t have to
use tomato in this recipe, but it’s so much better with it" — I can’t
have it any other way.
Last note: This recipe is flexible. If you end up with a little less
spinach or a little more sauce, or if you want it with a little less
this or a little more that, so be it. Enjoy it. Have fun with it.
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or
two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from
sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut
inset small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste
Place a large saucepan over medium heat and add half the olive oil.
When it is hot, add the spinach with a pinch of salt (in batches, if
necessary) and stir well. Remove when the leaves are just tender, drain
in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry
the bread for about 5 minutes or until golden brown all over, then the
remaining tablespoon of oil and the garlic, cumin and pepper. Cook for
1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with
the vinegar, and mash to a paste. Return the mixture to the pan and add
the drained chickpeas and tomato sauce. Stir until the chickpeas have
absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach
and cook until it is hot. Check for seasoning and serve with paprika on
top, or on fried bread toasts (as the Spanish do).
* I make all of my dried beans in the slow-cooker these days. They are
perfect every time, and the flavor of fresh beans — even the
sad-looking ones from grocery store bins I used — is incomparable. No
presoaking, just cover them 2 to 3 inches of water and cook them 3
hours on high. (I have learned that cooking time can vary widely in
slow-cookers so allot more time than you might need. I often make mine
in the day or days before and let them cool in their cooking water,
which is then by then very flavorful.)
** This might be my favorite ingredient on earth — it’s amazing on eggs
and potatoes, too. If you can’t find it locally, Amazon and Penzeys are
among a bunch of places that sell it online.
CREAMY RAVIOLI WITH
SQUASH, LEMON AND
CHIVES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Adapted from Real Simple.
16 to 18 ounces cheese ravioli (fresh or frozen)
1 Tablespoon olive
1 shallot, chopped
3 summer squash (zucchini and/or yellow squash; about 1-1/2 pounds),
thinly sliced
Kosher salt and black pepper
3/4 cup heavy cream
1 Tablespoon grated lemon zest
1/2 cup grated pecorino or Parmesan (2 ounces), plus more for serving
2 Tablespoons chopped fresh chives
Start by prepping your ingredients; thinly slice your squash, chop your
shallot and shred your cheese.
Cook the pasta according to the package directions. Reserve 1/2 cup of
the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add
shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.
Add the squash and 1/2 teaspoon each salt and pepper to the skillet.
Cook, tossing often, until the vegetables are just beginning to soften,
4 to 5 minutes. Add the cream and lemon zest and cook until the
vegetables are tender and the cream is slightly thickened, 1 to 2
minutes.
Add squash mixture, pecorino and 1/4 cup of the reserved cooking water
and toss gently to coat (add more cooking water if the pasta seems
dry). Serve sprinkled with chives and additional pecorino.
GREEN ONION-PARMESAN
MORNAY SAUCE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
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(This is delightful on steamed vegetables!)
Ingredients:
1/2 cup butter
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
2 tablespoons all-purpose flour
2 cups cream
4 ounces shredded Swiss cheese
4 ounces fresh grated Parmesan cheese
salt and pepper to taste
Methods:
1. Melt butter in a heavy saucepan over medium heat. Stir in green
onion and parsley; cook until the green onion has softened, about 3
minutes. Stir in flour and cook for 3 minutes more, stirring
constantly.
2. Pour in the cream, increase heat to medium-high and bring to a
simmer. Once the cream comes to a simmer, reduce heat to medium-low and
whisk in the shredded Swiss and Parmesan cheeses. Slowly simmer,
uncovered, until the sauce has thickened, about 3 minutes. Season to
taste with salt and pepper before serving.
MARINATED EGGPLANT
WITH CAPERS AND MINT
~Shared by Jean,
Syracuse, NY
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Adapted from Epicurious. Makes 4 appetizer-size portions.
1 pound thin Italian or Asian eggplants (2 to 3), cut into
1/4-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1/4 cup chopped mint
2 tablespoons small capers, rinsed
Preheat broiler. Arrange eggplant in 1 layer on a large baking sheet
and brush both sides with 2 tablespoons oil (total). Broil about 4
inches from heat, turning once, until golden, 8 to 12 minutes total.
Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon
pepper, and remaining 3 tablespoons oil and toss with warm eggplant.
Marinate at least 20 minutes.
Marinated eggplant can be made 1 day ahead and chilled. Bring to room
temperature before serving.
VEGETABLES WITH
MUSTARD VINAIGRETTE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
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Makes 8 servings
4 medium zucchini, cut into thin julienne
4 yellow squash, cut into thin julienne
1 red bell pepper, seeded and cut into thin julienne
1 1/4 pounds (600 g) fresh green beans, tipped and ends snapped
1 1/2 pounds (720 g) small new red potatoes or creamers
Mustard Vinaigrette:
2 scallions, minced, white part only
1 garlic clove, minced
2 tablespoons (30 ml) Dijon mustard
3 tablespoons (45 ml) boiling water
3 tablespoons (45 ml) olive oil
juice of one lemon
2 tablespoons (30 ml) basil, chopped
freshly ground pepper
Blanch the zucchini, squash, and red pepper for 2 minutes, until
crisp-cooked. Refresh under cold water and dry on paper towels.
Refrigerate.
Cook the beans until crisp cooked in salted simmering water for 4 -5
minutes. Refresh under cold water, dry on paper towel and refrigerate.
Boil the potatoes in lightly salted boiling water until cooked, about
8-10 minutes depending on size. Refresh under cold water and
refrigerate until ready to make salad.
To make the vinaigrette: Place the scallions. garlic, and mustard in a
small bowl. Whisk in the boiling water slowly . Add the olive oil,
lemon juice, basil and pepper.
To serve: Toss the julienne vegetables with 3 tablespoons of
vinaigrette. Place in the center of a platter. Place the potatoes and
green beans around them and drizzle with the remainder of the dressing.
Per serving: 176 calories (28% calories from fat), 6 g protein, 6 g
total fat (0.8 g saturated fat), 29 g carbohydrates, 7 g dietary fiber,
0 mg cholesterol, 109 mg sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch, 3 vegetable), 1 fat
BATTER FRIED ZUCCHINI
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
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pancake batter mix
zucchini
oil for frying
Get the ready made pancake batter mix and mix it with enough water to
make a thick batter. Slice the zucchini about 1/8 thick. Heat the oil
to hot but not smoking, Dip each slice of zucchini in the batter and
fry until golden on each side, salt while you drain.
Source: Nancy's Kitchen
http://www.nancyskitchen
CHOCOLATE CHIP
ZUCCHINI CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
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Serving Size: 12
1 1/2 cups sugar
1/2 cup butter or margarine -- softened
1/4 cup oil
1 teaspoon vanilla
2 eggs
2 1/2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup buttermilk
2 cups zucchini -- shredded
1 1/2 cups semisweet chocolate chips
1 cup nuts -- chopped
Preheat oven to 350F. Spray 13" x 9" x 2" baking pan with non-stick
cooking spray.
In large bowl, combine sugar, margarine, oil, vanilla and eggs. Beat
well. Add flour, cocoa, baking soda, cinnamon and buttermilk. Blend
well. Fold in zucchini, chocolate chips and nuts. Pour into prepared
pan. Bake for 35 to 40 minutes, or until toothpick inserted in center
comes out clean.
Source: Home Cooking - Aug, 1999
GRILLED DRUNKEN
ARTICHOKES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
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"After half a bottle of wine, you'd be drunk too! Time does not include
marinating overnight."
Prep Time: 15 mins
Total Time: 1 1/4 hr
Servings: 2-4
Ingredients
2 large artichokes ( or 4 medium)
1 1/2 cups white wine ( about 1/2 bottle)
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
2 tablespoons brandy
1 lemons, juice of, 1/2
1/4 lemons, zest of
1 shallots, chopped
1/2 teaspoon Dijon mustard
1/16 teaspoon cayenne pepper
olive oil, for brushing the artichokes
Directions
Steam artichokes until tender and leaves come off easily, 45 minutes to
an hour. I like to use a pressure cooker to save time (usually takes
10-15 minutes). Be careful not to overcook, or they may fall apart
during grilling. Remove artichokes from the pot and let cool. Cut the
artichokes in half lengthwise (top to bottom).
Measure wine, vinegar and brandy in a glass measuring cup. Add lemon
juice, lemon zest and shallot. In a small ramekin, mix mustard and
cayenne pepper. Whisk in a little of the wine liquid (this should help
make them more well dispersed). Add mustard mixture to the rest of the
liquid in the measuring cup, and whisk. Pour marinade into a large
ziploc bag. Add artichoke halves and refrigerate approximately 24
hours, turning once half way through marinating time. This usually
works best if you set the ziploc bag on a plate with all the halves
spread out in one layer.
Remove artichokes from marinade. Pour off excess by tilting them with
the stem pointed at the ceiling. Bring to room temperature. Warm
artichokes for about one minute in the microwave; brush both sides with
olive oil.
Grill artichokes 4-5 minutes per side, or according to your grill.
These have a delicious flavor of wine and barbecue, and are great
enjoyed as is. Alternately, you can serve these with your favorite
dipping sauce.
Nutrition Facts
Serving Size: 1 (193 g)
Servings Per Recipe: 2
Calories 277.6 Calories from Fat 2 Total Fat 0.3g Saturated Fat
0.0g Cholesterol 0.0mg Sugars 2.3 g Sodium 176.6mg
Total Carbohydrate 25.4g Dietary Fiber 8.9g Sugars 2.3
g Protein 5.8g
Source: Food.com
http://www.food.com/recipe/grilled-drunken-artichokes-283040
BLACK GARLIC AND
MUSHROOM TARTLETS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
350g of sliced mushrooms
1 tbsp of olive oil
5 shallot onions peeled and very finely chopped
2 tbsp of finely chopped black garlic
375g of shortcrust pastry ready rolled
3 eggs, beaten
1 egg yolk, beaten
150 ml of milk
Some Parmegiano Cheese to grate over the tartlets
1. Lightly saute mushrooms and shallots in oil for 5 minutes until
softened.
2. Season and add the chopped black garlic - saute for a further 3
minutes.
3. Beat the eggs in a bowl with the milk and season with salt and
pepper.
4. Cut out the ready rolled pastry into circles big enough to line the
mini-tartlet cases. ( Make sure they are lightly oiled before so the
tarts don't stick).
5. Line the pastry cases equally and evenly with the mushroom, black
garlic and shallot onions.
6. Pour over the egg and milk mixture.
7. Shave some parmegiano cheese over the top of each tartlet.
8. Bake in a preheated oven for 30-35 mins at 200C.
Serve hot or cold.
GRILLED ARTICHOKES
WITH WORCESTERSHIRE
AIOLI
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
"My husband and I had a dish similar to this on our anniversary. It is
simply divine! The recipe is very easy, and it's the dipping sauce that
sets this one apart from the rest! You might want to double the sauce
if you want to go hogwild with it!"
Ingredients
4 artichokes
1/4 cup butter, melted
1 -3 clove garlic, minced
1/8 cup sesame oil
1/8 cup olive oil
1 1/2 tablespoons honey or 1 1/2 tablespoons corn syrup
1 tablespoon lemon juice
1 teaspoon seasoning salt
1 -2 ounce Worcestershire sauce
1/2 cup mayonnaise
Directions
Cut artichokes in half (into quarters if large). Steam until tender and
leaves are easy to pull off. (Or boil, or microwave). Combine melted
butter and garlic. Set aside. Meanwhile, combine remaining ingredients
and keep chilled until ready to use. Heat grill or grill pan. Brush cut
side of artichoke with butter and garlic. Place cut side down on grill
and grill until hot and nice dark grill marks appear. Serve with aioli
for dipping.
Nutrition Facts
Serving Size: 1 (136 g)
Servings Per Recipe: 4
Calories 427.1 Calories from Fat 315 Total Fat 35.0g Saturated
Fat 10.6g Cholesterol 38.1mg Sugars 9.1 g Sodium
480.9mg Total Carbohydrate 28.9g Dietary Fiber 6.9g
Sugars 9.1 g Protein 4.6g
BUTTERNUT SQUASH
CANNELLONI
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 medium onions very finely chopped
1 tablespoon of olive oil
2 large garlic cloves, crushed
1 tsp smoked paprika
half a teaspoon of cinnamon
Half a teaspoon of mixed herbs
500 gr butternut squash, peeled and cut into half inch cubes
250ml vegetable stock or bouillon
100g of rinsed puy lentils
200g tomato puree double concentrate
400g tinned chopped tomatoes
For the cheese sauce:
25g plain flour sifted
25g butter
575ml milk
100g mature cheddar cheese, grated
20g of parmegiano cheese, finely grated
Salt and freshly ground pepper
1. Heat the oil, and soften the finely chopped onion and crushed garlic
for 5 minutes with the smoked paprika, cinnamon and mixed herbs ,
stirring all the time.
2. Add the small-cubed butternut squash and stir occasionally for 8
minutes on a medium heat, making sure it doesn't stick. they should
soften and be well coated with the onion spice mixture.
3. Add the vegetable stock and lentils and bring to the boil. Then turn
down the heat and allow to simmer on a low heat with the lid on for 15
minutes.
4. Stir in the tomato paste and tinned chopped tomatoes over a medium
heat for a further four minutes. Season with salt and pepper.
5. Stuff the cannelloni tunbes with the butternut squash mixture -
using a teaspoon to make sure they are properly filled.Lay them out
cheek by jowl in a rectangular oven dish. Pour over the leftover
butternut squash mixture evenly.
To make the cheese sauce:
1. Melt the butter in a pan on a low heat
2. Stir in the flour and keep stirring until it forms a smooth paste.
3. Add the milk and whisk constantly till the sauce thickens.
4. Allow the sauce to boil for a minute, stirring constantly
5. Add the grated cheddar cheese and stir in on a low heat until it is
smooth and melted. If you have any lumps you can always push the sauce
through a sieve.
6. Pour the cheese sauce evenly over the butternut squash canneloni,
sprinkle over the finely grated parmeggiano cheese and finely chopped
basil leaves.
Cook in the preheated oven for 25-30 minutes at 180C.
SMOKY BUTTERNUT
SQUASH AND CARROT SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Half a butternut squash (around 700g)
2 sprigs of fresh rosemary
1 medium onion finely chopped
1 medium peeled potato
olive oil
1 clove of garlic, crushed
5 carrots diced
1 litre of vegetable or chicken stock
3 tbsp of creme fraiche to serve
1 tsp of smoked paprika
salt and ground pepper to season
Preheat oven to 180 c (350F).
Cut squash in half and scoop out seeds. Rub a little olive oil on the
flesh and place the squash flesh-down on a baking tray with a little
rosemary underneath. This adds the most delicious flavour to the
squash. Bake for 40 mins in the oven. when ready, scoop out all the
baked flesh. Put aside the rosemary.
Saute onion, garlic,diced potato, diced carrot in a pan with a little
olive oil and the paprika. When the onions are softened and
translucent. (takes about 4 mins)
When they are soft and ready - add the butternut squash flesh, the
stock and bring to the boil, stirring all the time. When it reaches
boiling point, turn the heat right down and simmer gently for 20 mins.
Remove from the hob, stir in the creme fraiche and blend the soup in a
processor or with a hand blender.
CHICKEN, HAM AND PEA
PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
4 large chicken breasts
30g butter, melted
250g frozen peas
100g ham, torn into pieces
300ml full fat crème fraîche
3 tbsp double cream
3 tbsp fresh chives, chopped
3 tbsp grainy mustard
500g ready roll puff pastry
1 egg, beaten
Sea salt and black pepper
Method
Preheat the oven to 200°C/400°F/Gas Mark 6.
Place the chicken breasts in an ovenproof dish and brush with the
melted butter, season with sea salt and black pepper. Place in the oven
and cook for 20 - 25 minutes, until just cooked through. Remove from
the oven, cool slightly and remove the skin and slice into chunks.
Place into pie dish or into a baking dish with a lip. Blanch the peas
in boiling water and drain immediately and scatter over the chicken
with the ham. Mix the crème fraîche, cream, chives and mustard together
and spoon over the top of the chicken mixture and grill for 5 minutes
until heated through and golden brown.
Create a pastry lid On a floured surface, roll the pastry to thickness
of 1cm, cut a long strip as wide as the rim of the pie dish and using a
little beaten egg, fix to the edge of the pie dish. Brush with the egg,
and then lift the rest of the pastry over the pie, using the rolling
pin to help. Gently press the edges with your fingers and trim with a
sharp knife. Brush lightly with the beaten egg to glaze, then bake for
25 - 30 minutes or until the pastry is risen and golden brown.
Serves 4.
Cooking Tips
The less water you use when cooking peas, the less vitamin C lost.
Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil
and then cover and simmer for 3 minutes. To microwave 227 grams (8oz)
of frozen peas add 15ml (1 tablespoon) of water, place in a non
metallic container and cover. Cook on full power for 4 minutes (750W)
or 4 1/2 minutes (650W).
ASPARAGUS TOMATO
SALAD WITH PEARL
ONIONS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Prep Time: 20 min
Servings: 6
Ingredients
1 jar Crosse & Blackwell® Cocktail Onions, drained
1 pound fresh asparagus, steamed
1 pound Italian plum tomatoes, cut 1/4" thick
1 14-ounce can Hearts of Palm, rinsed & drained
Dressing:
1/4 cup Crosse & Blackwell® Fish & Chip Vinegar
1/2 cup Crisco® 100% Extra Virgin Olive Oil
2 tablespoons sugar or sugar substitute
salt & pepper to taste
Directions
1. In a salad bowl layer asparagus, tomatoes, Hearts of Palm and
Cocktail Onions, in that order.
2. For the dressing, whisk oil, Vinegar, sugar and salt & pepper
until sugar has dissolved.
3. Pour over vegetables.
4. Cover dish and refrigerate for 30 minutes before serving.
TIP: Topped with pearl onions, Hearts of Palm and tomatoes, seasonal
asparagus makes a fine accompaniment to grilled meat or seafood.
BABY SPINACH SALAD
WITH MAPLE-DILL
VINAIGRETTE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Prep Time: 15 min
Servings: 8
Ingredients
MAPLE-DILL VINAIGRETTE
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1/2 cup Smucker's® Sugar Free Breakfast Syrup
1 teaspoon finely minced garlic
1/2 teaspoon dill weed
1 teaspoon salt
1/8 teaspoon ground black pepper
1 cup Crisco® Pure Vegetable Oil OR Crisco® Pure Canola Oil
SALAD
2 cups baby spinach, stems removed, rinsed and dried
1 (10 oz.) bag chopped romaine lettuce (about 4 1/2 cups)
2 cups sliced strawberries
1/2 cup sliced green onions
1 cup seasoned croutons
Directions
1. WHISK together mustard, balsamic vinegar, breakfast syrup, garlic,
dill weed, salt and pepper in small bowl until well combined. Gradually
whisk in oil, stirring until thick.
2. COMBINE salad ingredients in a large bowl; toss well. To serve,
drizzle salad with desired amount of vinaigrette; toss salad and serve.
ASIAN PEANUT
BROCCOLI SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Prep Time: 25 min
Ingredients
1 (12 oz.) package broccoli slaw
6 green onions, sliced
1/4 cup Crisco® Pure Canola Oil, plus 2 tbsp.
1 teaspoon sesame seeds
1 (3 oz.) package ramen noodles, crushed
1/4 cup sugar
1/4 cup cider vinegar
1 tablespoon soy sauce
1 teaspoon dark sesame oil
1/2 cup dry roasted peanuts OR cashews, coarsely chopped
1/2 teaspoon crushed red pepper flakes (optional)
Directions
1. CHOP broccoli slaw with knife to make bite-sized pieces. Combine
with green onions in a large bowl.
2. HEAT 2 tablespoons oil in medium skillet over medium low heat. Add
sesame seeds and crushed noodles (save seasoning packet in package for
another use). Cook and stir until noodles begin to turn golden brown.
Add to broccoli mixture.
3. WHISK together sugar, vinegar, soy sauce, sesame oil and 1/4 cup oil
in small bowl. Pour dressing over broccoli mixture. Add peanuts and red
pepper flakes, if desired. Toss until coated.
TIP: For a milder dressing, use white vinegar instead of cider vinegar.
CARPACCIO DI ZUCCHINI
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Serves 4
3-4 Small, Baby Zucchini, Thinly Sliced
Juice & Zest of 1 Lemon
1/2 Cup Extra Virgin Olive Oil
Sea Salt
Cracked Black Pepper
Fresh Parsley Leaves To Garnish
Mix together the lemon juice, zest and olive oil. Place the sliced
zucchini in a bowl and toss with the dressing. Arrange the zucchini on
4 individual plates or one large platter and drizzle on any remaining
dressing. Sprinkle with sea salt and cracked black pepper. Garnish with
the parsley leaves and serve immediately.
Source: Deborah Mele
http://www.italianfoodforever.com
BREADED STUFFED
ZUCCHINI FLOWERS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
There are times when I honestly think I grow zucchini in our garden
just so I can pick fresh zucchini flowers whenever I feel the urge.
Zucchini flowers are light and delicate and really do not have a lot of
flavor on their own, but are perfect to stuff, bread, or dip into a
batter and fry as in this recipe.
To help prevent the cheese from oozing out a bit while you fry them,
which I really didn't mind, you can do two things. First, after
stuffing the zucchini, refrigerate them for at least an hour to ensure
the stuffing is cold before you fry them. Second, before you dip the
zucchini flowers in the egg wash, lightly tossed the stuffed flours in
flour first. This will create a crisper crust which will help keep the
filling in. I was happy with my fried flowers just the way they were so
will share the recipe exactly as I made them.
Serves 4
12 Fresh Zucchini Flowers
1 (3 Ounce) Log Goat Cheese
3 Tablespoons Finely Chopped Chives
1/2 Cup Ricotta Cheese
Sea Salt & Pepper
2 Large Eggs
1/4 Cup Milk
1 1/2 Cups Seasoned Breadcrumbs
1/4 Cup Grated Pecorino or Parmesan Cheese
Oil For Frying
Gently rinse your flowers and pat dry with paper towels. Carefully
remove the inner stamen from each. Mix together the ricotta, chives and
goat cheese and season to taste with salt and pepper. Place the ricotta
mixture in a small plastic bag and clip off one bottom corner. Gently
squeeze a good teaspoonful of the mixture into each flower. If you
decide to use the flour to create a crisper crust (see notes above)
toss the flowers in the flour now. Beat the eggs with the milk until
light and foamy. Dip the flowers into the egg wash and allow it to drip
off. Gently roll the flowers in the breadcrumbs and place on a tray.
Continue to prepare all of the flowers in the same manner. Refrigerate
for at least one hour. Heat one inch of oil in a wide saucepan unto
very hot (375 degrees F.) Fry the flowers in batches of 4 on both sides
until golden brown, about 2 minutes per side. Place the fried flowers
on a platter covered with a couple of layers of paper towels to absorb
the excess oil. Once all the flowers have been fried, arrange on a
platter and sprinkle with sea salt. Serve warm.
Source: Deborah Mele
http://www.italianfoodforever.com
CHEESE &
ZUCCHINI CASSEROLE
~Shared by Mary S.,
Nashville, TN
3 C. diced zucchini
3 beaten eggs
1/2 t. salt
1 C. milk
1 1/2 C. crushed saltine crackers
1/2 C. melted butter
4 OZ. diced pimiento
2 C. shredded cheddar cheese
1/4 t. garlic powder
Parmesan cheese
Mix all ingredients together. Sprinkle with parmesan cheese over all..
Bake at 350º for 30-45 minutes.
TOMATO GARDEN
CASSEROLE
~Shared by Mary S.,
Nashville, TN
3 cups tomato wedges
1 cup shredded cheddar
1 cup bread crumbs
1 cup chopped green pepper
1 small onion; diced
1/4 cup butter; melted
1/2 teaspoon salt
dash paprika
Preheat oven to 300° F.
Grease a 1 1/2 quart casserole.
Combine; transfer to casserole. Bake until vegetables are tender, about
45 minutes.
Serves 4.
SOUTHWESTERN VEGGIE
BAKE
~Shared by Mary S.,
Nashville, TN
3 medium carrots, sliced
2 celery ribs, chopped
1 small onion, chopped
2-3 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne pepper
2 Tbsp. butter
3 Tbsp. all-purpose flour
1/2 cup milk
1-16 oz. can kidney beans, rinsed and drained
1-15 oz. can black beans, rinsed and drained
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1-4 oz. can chopped green chilies, undrained
1 tube (11-1/2 oz.) refrigerated corn bread twists
In a large skillet, saute' the carrots, celery, onion and seasonings in
butter until vegetables are crisp-tender. Stir in flour until blended.
Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or
until thickened and bubbly. Remove from the heat; add beans, corn,
tomatoes and chilies. Spoon into an ungreased 13"x9" baking dish.
Separate corn bread twists; weave a lattice crust over filling. Bake
@350 deg. for 20-25 minutes or until corn bread is done.
Yield: 8 servings
STRING BEANS WITH
ROSEMARY AND BASIL
~Shared by Mary S.,
Nashville, TN
1 pound firm, tiny string beans, trimmed if desired
3 tablespoons unsalted butter
1/2 small onion, finely chopped
1 clove garlic, finely chopped
2 sprigs fresh rosemary, leaves only, finely chopped
10 leaves fresh basil, finely chopped
Bring a generous amount of lightly salted water to the boil in a large
saucepan or soup pot. Plunge the beans into the boiling water and cook
for 3 minutes. Drain in a colander and shake dry.
In a large heavy skillet heat the butter over medium high heat. Add the
onion and cook, stirring frequently, for 3 to 4 minutes, or until
softened. Add the garlic and cook, stirring, for 2 minutes. Add the
rosemary and basil and stir together for 1 minute more. Add the beans
and cook for 2 to 3 minutes, until they are just tender and coated with
the onion butter.
Yield: 4 to 6 servings
GARDEN CARROT MEDLEY
~Shared by Mary S.,
Nashville, TN
Serve this colorful vegetable medley as a low carb side dish.
Preparation time: 10 min
Cooking time: 16 min
Yield: 6 (1/2-cup) servings
2 cups baby carrots, halved
1/3 cup water
3 tablespoons LAND O LAKES® Butter
1/4 cup chopped green and/or red bell pepper
1 medium (1 cup) yellow summer squash, cut in half lengthwise, cut
crosswise into 1/4-inch slices
1 medium (1 cup) zucchini, cut in half lengthwise, cut crosswise into
1/4-inch slices
1/4 teaspoon salt
1 tablespoon chopped fresh basil leaves
Combine carrots and water in 2-quart saucepan. Cover; cook over medium
heat until carrots are crisply tender (8 to 10 minutes). Drain.
Add butter to carrots in pan. Add green pepper, squash, zucchini and
salt. Cover; continue cooking, stirring occasionally, until squash is
crisply tender (6 to 8 minutes). Stir in basil.
ZUCCHINI PIE
~Shared by Mary S.,
Nashville, TN
4 cups zucchini - peeled, seeded and sliced
1 1/4 cups white sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 tablespoons cream of tartar
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter, diced
1 recipe pastry for a 9 inch double crust pie
Boil zucchini until tender. Drain and let stand in cold water for about
5 minutes, then drain.
Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and
nutmeg. Mix well. Put into the pie crust. Dot with butter. Put top
crust on.
Bake at 400 degrees F for 40 to 50 minutes.
SUGAR SNAP PEAS WITH
PAPAYA SALSA
~Shared by Mary S.,
Nashville, TN
1 c. peeled, seeded, and diced papaya
1/2 c. chopped fresh cilantro
1 T. minced onion
2 tsp. lime juice
2 tsp. rice wine vinegar
1/8 tsp. salt
1/8 tsp. ground white pepper
1 lb. fresh Sugar Snap peas, trimmed
1. Combine first 7 ingredients in a bowl; toss gently, and set aside.
2. Arrange peas in a steamer basket over boiling water. Cover and steam
3 minutes or until peas are crisp-tender; drain well.
3. Transfer peas to a serving bowl; top with papaya mixture. Serve
immediately. Yield: 4 (1 c.) servings
SUMMER SQUASH
CASSEROLE
~Shared by Treva, NC
2 lbs. (about 6 C.) yellow squash or zucchini
1 C. chopped onion
1 can cream of chicken soup
1 C. sour cream
1 C. shredded carrots
1/2 C. butter or margarine
1 package herb seasoned stuffing (or 4 C. dry stuffing)
In a saucepan cook sliced squash and onions in boiling salted water for
4-5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold
in drained squash and onions. Combine stuffing mix and butter or
margarine. Spread half of this mixture in a 12 x 7 ½ x 2 baking dish.
Layer with vegetable mixture and top with remaining stuffing mixture.
Bake at 350 degrees for 25-30 minutes or until well heated.
CONFETTI RICE
~Shared by Treva, NC
1 tbsp. olive oil
1/2 cup asparagus, finely chopped
1/2 cup scallions, finely chopped
1/2 cup celery, finely chopped
1 cup fresh spinach, chopped
1 cup fresh or frozen peas
1 cup carrots, grated
3 cloves garlic, finely chopped
Juice of one lemon
2 tbsp. soy sauce
1/4 tsp. freshly ground pepper
4 cups cooked rice
In a large skillet, heat the oil until hot. Then add the asparagus,
scallions, celery, spinach, peas and carrots. Stir quickly for 2
minutes. Add the garlic, lemon juice, soy sauce and pepper. Continue
stirring for 1 minute. Add the rice, mixing well until heated through.
Serve at once.
BEST BROCCOLI SALAD
~Shared by Treva, NC
Tops of 2 bunches of fresh broccoli
1 small sweet or red onion, chopped
10-12 slices crisp bacon, crumbled
1 can sliced water chestnuts, optional
1/2 cup raisins, optional
1 cup shredded cheddar cheese
1 cup of mayonnaise
1/4 cup sugar
2 tbl cider vinegar
Make this at least 2 hours in advance so the dressing can soak into the
broccoli. Mix all your ingredients together except the bacon in a large
bowl, adding the mayonnaise last. Put your crumbled bacon aside in
fridge until ready to serve. Sprinkle over top when you are ready to
serve.
VEGETABLE PASTA TOSS
~Shared by Treva, NC
The age-old struggle to find ways to get everyone to eat their
vegetables just got easier. Our incredibly delicious Vegetable Pasta
Toss is so colorful and tasty, they may even ask for second helpings.
Serves: 4
Cooking Time: 15 min
1/4 cup olive oil
1 medium-sized onion, peeled and cut into 1/4-inch slivers
1 large fresh zucchini, cut into 1/2-inch chunks
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 garlic cloves, chopped
1 pound fettuccine pasta
1 cup cherry tomatoes, cut in half
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh baby spinach
4 ounces feta or goat cheese, crumbled
In a large skillet, heat oil over high heat; add onion, and cook 6 to 8
minutes, or until onion begins to brown, stirring frequently. Reduce
heat to medium, stir in zucchini, asparagus, and garlic, and continue
cooking 6 to 8 minutes, or until fork-tender.
Meanwhile, cook pasta according to package directions; drain and place
in a large bowl.
Add tomatoes, salt, and pepper to vegetable mixture and heat 2 minutes.
Add vegetable mixture and spinach to pasta; toss gently to combine.
Sprinkle with cheese; serve immediately.
SUMMER TOMATO, ONION
& CUCUMBER
SALAD
~Shared by Treva, NC
Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed
simply with vinegar and oil makes the most simple salad possible—think
of it as the Southern counterpart to the classic Italian
tomato-and-mozzarella salad. It is best enjoyed at the height of
summer, when tomatoes and cucumbers are fresh from the garden.
Active Time: 20 minutes
Total Time: 50 minutes (including 30 minutes marinating time)
6 servings, about 1 & 1/2 cups each
3 tablespoons rice vinegar
1 tablespoon canola oil
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper, or more to taste
2 medium cucumbers
4 medium tomatoes, cut into 1/2-inch wedges
1 Vidalia or other sweet onion, halved and very thinly sliced
2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley,
chives and/or tarragon
1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
2. Remove alternating stripes of peel from the cucumbers. Slice the
cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion
to the dressing; gently toss to combine. Let stand at room temperature
for at least 30 minutes and up to 1 hour.
3. Just before serving, add herbs and toss again.
Nutrition Per serving : 58 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg
Cholesterol; 8 g Carbohydrates; 1 g Protein; 2 g Fiber; 202 mg Sodium;
264 mg Potassium 1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1/2 fat
Source: EatingWell, July/August 2011
CHEDDAR AND
VEGETABLE STUFFED SWEET
POTATOES
~Shared by Treva, NC
This fresh seasonal recipe gets its bite from the Shredded Extra Sharp
Cheddar Cheese.
2 large sweet potatoes (about 1-1/2-lb. total), scrubbed
2 tsp butter or olive oil
1/2 cup chopped sweet onion
1 cup each small broccoli and cauliflower florets
1/2 cup sour cream
1/2 cup (2 oz) Shredded Extra Sharp Cheddar Cheese, divided
Bake potatoes in a preheated 400° F oven 50 to 55 mins or until fork
tender. Meanwhile melt butter in a large skillet over medium heat. Add
onion sauté 4 mins. Add broccoli and cauliflower sauté 1 min. Reduce
heat to low add 1 tablespoon water to skillet. Cover cook 6 mins or
until vegetables are crisp-tender. Remove from heat stir in sour cream
and 1/4 cup cheese. Split potatoes; season with salt and pepper to
taste. Spoon vegetable mixture into potatoes top with remaining cheese.
BLACK BEAN, BROCCOLI
AND CHICKEN SOUP
~Shared by Treva, NC
Stove Temp: low
Recipe Cooking Time: 50 minutes
Pan Type: large saucepan
1/2 cup butter
1 cup stems of broccoli, diced
3/4 cup carrots, diced
3/4 cup onions, chopped
1/2 cup celery, thinly sliced
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 teaspoon sweet basil
1/4 cup white wine, dry
2 cans chicken broth, heated
1 tablespoon Worcestershire
1/2 teaspoon franks hot sauce
1 cup smoked chicken, diced
1 cup black beans, cooked
1 cup broccoli florets
2 cups heavy cream
salt and pepper to taste
Directions
Over medium heat, saute for 5 minutes, the carrots, onions, celery and
broccoli stems into a skillet with 1/4 cup of butter. Add thyme,
oregano and basil, then saute for 3 additional minutes. Next and add
the wine and chicken broth, turn heat to medium low. Add Worcestershire
sauce, franks, hot sauce, smoked chicken, black beans and broccoli
florets, simmer for 5 additional minutes. Add heavy cream and let soup
simmer for 5 more minutes. Season with salt and pepper to taste. If you
would like to thicken, mix 2 tablespoons of cornstarch with a minimal
amount of warm water to thicken. Place remaining butter into black bean
soup mixture, stir until melted, then serve. To smoke your chicken you
can use a covered grill and put some wood chips in with your boneless
skinless chicken breast for 30 minutes. You can use apple wood chips or
alder wood chips to smoke your chicken.
Hint: If you soak your wood chips in water for 5 minutes before placing
them in your grill, you will produce better smoke flavor. If using a
gas grill, soak your chips, then place in aluminum foil poking holes in
the foil for smoke to get out. If using a briquette grill, just place
soaked chips directly on briquettes to let smoke.
Servings: About 4
BROCCOLI AU GRATIN
~Shared by Treva, NC
Preparation time: 10 min
Cooking time: 30 min
1/4 lb cheddar cheese, shredded
2 cups skim milk, warm
1/4 tsp white pepper
1/2 cup plain breadcrumbs
1/4 tsp ground nutmeg
2 & 2/3 tbsp olive oil
1 lb broccoli florets
2 tbsp all purpose flour
Preheat oven to 350°F. Place broccoli in a steamer basket over boiling
water. Cover saucepan and steam 5 minutes. Arrange broccoli in a
casserole dish and set aside. Heat oil in a saucepan over medium heat.
Add flour and cook 2 minutes, stirring constantly. Very gradually whisk
in milk. Season with white pepper, nutmeg and salt to taste. Cook 5-7
minutes, whisking frequently, or until sauce thickens and is smooth.
Pour sauce over broccoli. Sprinkle with cheese and breadcrumbs and bake
15 minutes or until top is lightly browned. Servings: 4
Nutrition Facts: Calories 340; % Calories From Fat 52.9%; Total
Fat 20g; Saturated Fats 7.6g; Mono-unsaturated Fats 9.4g;
Poly-unsaturated Fats 1.7g; Cholesterol 32mg; Sodium 370mg; Total
Carbohydrates 27g; Dietary Fiber 4.5g; Sugar 8.8g; Protein 16g
SUMMER VEGETABLE
CREPES
~Shared by Treva, NC
Crêpes aren't just for dessert—they make a quick and savory weeknight
dinner. Here they're filled with ricotta cheese, green beans, zucchini
and corn and topped with a chive-cream sauce. Don't skip the step of
placing a piece of parchment or wax paper under each crêpe as you fill
it—without it, the crêpes are tricky to roll.
4 servings
Active Time: 30 minutes
Total Time: 30 minutes
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels, (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 (9-inch) “ready-to-use” crêpes, (see Tip)
1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon
salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add
zucchini, green beans and corn and cook, stirring, until beginning to
brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey
Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and
pepper. Cook, stirring gently, until the cheese is melted, 1 to 2
minutes. Remove from the heat.
3. To roll crêpes, place one on a piece of parchment or wax paper (or
leave it on the piece of plastic separating the crêpes in the package).
Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down
the center of the crêpe. Use the paper (or plastic) to help you gently
roll the crêpe around the filling. Place the crêpe seam-side down on a
dinner plate. Repeat with the remaining crêpes and filling. Serve each
crêpe topped with 2 tablespoons of the reserved sauce and more chives,
if desired.
Nutrition Per serving: 302 Calories; 17 g Fat; 8 g Sat; 6 g Mono; 46 mg
Cholesterol; 25 g Carbohydrates; 15 g Protein; 3 g Fiber; 687 mg
Sodium; 485 mg Potassium 1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat
Tips & Notes
Tips: To remove kernels, stand a cob on its stem end in a bowl and
slice them off with a sharp, thin-bladed knife.
Ready-to-use crèpes are fast and convenient. Look for them in the
produce section of the market or near refrigerated tortillas.
Source: EatingWell: July/August 2008
TRI-COLOR COLESLAW
~Shared by Treva, NC
This coleslaw not only tastes great but looks beautiful, as well!
2 large broccoli stalks, sliced into smaller pieces
3 medium carrots, peeled and cut into large chunks
1/4 small head red cabbage
1 Tbs. minced fresh chives or 1 scallion, thinly sliced
1/2 C. natural prepared or homemade dressing
salt and pepper to taste
Grate broccoli, carrots, and cabbage in a food processor using a coarse
grating blade.
Combine vegetables with remaining ingredients and toss together.
Let stand for 10 to 15 minutes before serving.
TEX-MEX SUMMER
SQUASH CASSEROLE
~Shared by Treva, NC
Chiles and cheese turn mild summer squash into a zesty, satisfying
casserole. The jalapenos make this dish quite hot; if you prefer a
milder version, use a second can of diced green chiles instead.
12 servings
Active Time: 20 minutes
Total Time: 1 1/2 hours
2 & 1/4 pounds summer squash, quartered lengthwise and thinly
sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 (4-ounce) can chopped green chiles
1 (4-1/2-ounce) can chopped jalapenos, (about 1/2 cup), drained
1/2 teaspoon salt, or to taste
2 & 1/4 cups grated extra-sharp Cheddar cheese, (about 7 ounces),
divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion, for garnish
1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking
spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in
a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in
the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35
to 45 minutes. Spoon salsa over the casserole and sprinkle with the
remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated
through, 20 to 30 minutes. Sprinkle with scallions and red onion.
Per serving : 101 Calories; 5 g Fat; 3 g Sat; 0 g Mono; 15 mg
Cholesterol; 9 g Carbohydrates; 5 g Protein; 3 g Fiber; 217 mg Sodium;
265 mg Potassium
1/2 Carbohydrate Serving Exchanges: 1 vegetable, 1/2 high-fat meat
Source: The EatingWell Diabetes Cookbook (2005)
CHICKEN &
STIR-FRY VEGETABLE PIZZA
~Shared by Treva, NC
Prep: 5 minutes
Cook: 5 minutes
Bake: 10 minutes
Serves: 4
A pre-baked pizza crust is coated with Campbell's® Condensed Cream of
Mushroom Soup and topped with stir-fried veggies, chicken strips and
Cheddar cheese for a deliciously different pizza.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
1 prepared pizza crust (12-inch)
1 tablespoon vegetable oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
1 package (about 10 ounces) refrigerated cooked chicken strips
1 cup shredded Cheddar cheese (about 4 ounces)
Dried oregano leaves or crushed red pepper
Spread the soup on the crust to within 1/4 inch of the edge. Bake
at 450°F. for 5 minutes. Heat the oil in a 10-inch skillet over medium
heat. Add the vegetables and garlic and cook until the vegetables
are tender-crisp, stirring occasionally. Spoon the vegetables on the
pizza. Top with the chicken and cheese. Sprinkle with the
oregano, if desired. Bake for 5 minutes or until the cheese is melted.
Nutritional Values per Serving Using Campbell's® Condensed 98% Fat Free
Cream of Mushroom Soup: : Calories 669, Total Fat 23g, Saturated Fat
10g, Cholesterol 82mg, Sodium 1643mg, Total Carbohydrate 74g, Dietary
Fiber 7g, Protein 41g, Vitamin A 105%DV, Vitamin C 17%DV, Calcium
38%DV, Iron 24%DV
Source: Campbell's Kitchen
GRILLED VEGGIE KABOBS
~Shared by Treva, NC
Flavorful veggies are really easy to make on the grill and a sure-fire
way to please your family and friends. Add some cubes of tofu or
another favorite source of protein and you've got yourself the perfect
summer meal
Marinade:
1/2 C. olive oil
3 Tbs. fresh lemon juice
2 tsp. salt
1 tsp. freshly-ground black pepper
1 1/2 tsp. dried oregano
2 cloves garlic, mashed
Veggies:
4 medium-size red onions, quartered
2 medium-size green zucchini, cut into 1-inch pieces
2 medium-size yellow summer squash, cut into 1-inch pieces
12 cremini mushrooms, stemmed
1 red bell pepper, seeded and cut into 1-inch pieces
1 package extra-firm tofu, cut into 1-inch cubes (optional)
1/4 lb. feta cheese, crumbled, for garnish (optional)
Mix marinade ingredients in a small bowl, stirring to blend. Place
prepared vegetables, and tofu if using, in a 2-gallon zipper-top
plastic bag. Pour in the marinade, seal the bag, and turn over to coat
everything. Marinate in the refrigerator 1 to 4 hours.
When ready to cook, remove vegetables from marinade and thread onto
kabob rods, if using rotisserie, or skewers if using grill. Leave a
little space between the vegetables for air to circulate. Grill using
rotisserie or directly on grill until all vegetables are golden and
tender, 20 to 25 minutes. Remove from rods or skewers and serve warm,
garnished with the crumbled feta, if desired. Since vegetables will
grill at different rates, you may want to place all the vegetables of
each type together on the skewers--the onions on one, for example, and
bell peppers on another. This makes it easy to remove the skewers when
those veggies are done.
ZUCCHINI AND GREEN
TOMATO RELISH
~Shared by Treva, NC
If you are into canning, this is a wonderful veggie relish. I used the
coarse grind of my stand mixer's grinder attachment to make this sweet
relish. This is a great relish for hot dogs or burgers, and it's a good
way to use extra green tomatoes and zucchini. Finely chop the
vegetables if you don't have a grinder.
4 & 1/2 cups ground zucchini, about 2 1/2 pounds
2 cups ground green tomatoes, about 1 1/2 pounds
3 large red and/or yellow bell peppers, ground
1 large onion, peeled, ground
1/3 cup pickling salt or kosher salt
3 cups cider vinegar
1 1/2 cups sugar
1 teaspoon mixed pickling spices
1 teaspoon yellow mustard seeds
1/2 teaspoon ground turmeric
2 cloves garlic, finely minced
Put ground vegetables in a large nonreactive container with salt;
gently stir to combine.
Top with abour 3 cups of ice cubes, cover, and let stand for 3 hours.
Drain and lightly rinse.
In a large, nonreactive kettle combine the vinegar, sugar, spices,
mustard seeds, turmeric, and garlic. Bring to a boil; reduce heat to
medium low and simmer for 5 minutes.
Add drained vegetable mixture and bring slowly to a boil. Simmer for 15
minutes.
Pack into clean jars. Wipe rims with a clean damp cloth and seal with
2-part lids.
Process in a boiling water bath canner for 10 minutes.
Makes about 5 pints.
SUPER-EASY SAUTEED
SUMMER SQUASH
~Shared by Treva, NC
This simple summer squash sauté is a great way to enjoy fresh summer
squash. Feel free to use either yellow summer squash or zucchini in
this easy recipe. This is a wonderful and easy side dish to serve with
a grilled steak or chicken meal, along with rice, baked potato, or
another side vegetable.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
4 small summer squash or 2 to 3 medium
nonstick cooking spray
1/4 cup vegetable broth or chicken broth
1/2 teaspoon crushed garlic
3 or 4 green onions, thinly sliced
about a dozen medium basil leaves, cut chiffonade*
salt and freshly ground black pepper, to taste
*To cut chiffonade, stack the leaves, roll up tightly, and slice thinly.
Spray a large skillet with cooking spray and heat over medium heat .
Saute the sliced summer squash, stirring constantly, for about 2
minutes. Add the vegetable broth to the skillet and continue cooking
and stirring for a few minutes longer, until almost tender. Add the
garlic and green onions and continue cooking and stirring until tender
but still a bit firm. Stir in the basil and add salt and pepper to
taste.
Serves 4.
CHEDDAR AND BACON
POTATOES
~Shared by Treva, NC
4 Medium Potatoes, scrubbed
2 Tablespoons Butter
1/2 Cup Bell Pepper, chopped
1/3 Cup Onion
1 Cup thinly sliced Fresh Mushrooms
1/4 Cup cooked Bacon Pieces
3/4 Cup Cheddar Cheese, divided
1/4 cup Milk
Pierce potatoes several times with a fork. Microwave on High until
tender, about 10 minutes. While those cook, melt butter in a large
skillet over medium heat. Saute bell pepper and onion in the butter for
2 minutes. Add Mushrooms and bacon to skillet. Cook about 2 Minutes,
remove from heat.
Slice of tops of potatoes. Scoop out the meat of the potato, leaving
the Shell intact. Mash the scooped out potato, 1/2 cup of the cheese
and milk in a large bowl. Stir in the saulted vegetables. Spoon
potato mixture into the potato shells. Place on baking sheet. Sprinkle
with remaining cheese. Bake until potatoes are heated through and
cheese is melted, about 15 minutes.
FRESH CORN CAKES
~Shared by Treva, NC
Garden-fresh corn on the cob is the key to making these awesome Fresh
Corn Cakes. Whether you serve these as is for a novel veggie side dish,
or drizzled with a bit of honey for brunch, you cant go wrong.
2 & 1/2 cups fresh corn kernels (about 4 ears), divided (see Notes)
3 large eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup all-purpose flour
3/4 cup yellow or white cornmeal
1 (8-ounce) package shredded mozzarella cheese
2 tablespoons chopped fresh chives
1 teaspoon salt
1/4 teaspoon ground red pepper
1. In a food processor, combine 1-3/4 cups corn kernels, the eggs,
milk, and butter; process 3 to 4 times, or just until corn is coarsely
chopped.
2. Stir together flour, cornmeal, mozzarella cheese, chives, salt, and
pepper; stir in remaining corn kernels and the chopped corn mixture
just until dry ingredients are moistened.
3. For each cake, pour 1/8 cup of batter onto a hot, lightly greased
griddle or skillet. (Do not spread or flatten cakes). Cook cakes 3 to 4
minutes, or until edges begin to brown. Turn and cook other side 2 to 3
more minutes.
Makes about 3 dozen.
NOTES: To remove corn from the cob, cut the wide end so it stands up
and, using a sharp knife or corn stripper, cut off the kernels. It’s
also fine to substitute thawed frozen corn for the fresh.
Source: Mr. Food
http://www.mrfood.com/Vegetables/Fresh-Corn-Cakes/ct/1
CORN SALAD WITH
MANGO & JICAMA
~Shared by Treva, NC
4 cups frozen sweet corn
3 small mangoes, peeled, pitted and diced
1 & 1/2 lbs jicama, peeled and diced
1/4 cup chopped red onion
1/4 cup fresh chopped cilantro
1/4 cup fresh lime juice
Cook corn and cool. Combine all ingredients in a medium bowl and toss
to combine. Cover and refrigerate until cold. (Can be prepared 3 hours
ahead. Keep refrigerated.) Serve cold.
Yield: 8 servings
CARROT RAISIN SALAD
~Shared by Mary H.,
Montreal, Canada
2 cups shredded carrots
1/2 cup raisins
1/3 cup mayonnaise
1 tablespoon vinegar
Variation: Add 1/2 cup chopped celery
Put all ingredients into bowl and toss to coat. Serve
immediately. Serves 6.
ALDA'S FROSTED SALAD
~Shared by Mary H.,
Montreal, Canada
With fresh buns or French bread, this is a good light snack for bridge!
1 cup hot water
1 package pineapple-flavored Jell-o
1 19-ounce can crushed pineapple
1 cup low-fat cottage cheese
1/2 cup minced celery
1 tablespoon chopped pimento
1/2 cup chopped walnuts or almonds
1 - 250 g. package cream cheese (light)
1 tablespoon mayonnaise
1 tablespoon lemon juice
grated rind of 1 lemon
1 - 2 tablespoons yogurt
Pour hot water over gelatin and stir until dissolved.
Refrigerate, stirring occasionally, until consistency of unbeaten egg
white. Mix pineaple, cottage cheese, celery, pimento and nuts
until evenly distributed; add to gelatin. Pour into 8" x 8" x 2"
pan. Refrigerate, covered, until firm.
Combine cream cheese, mayonnaise, lemon juice and yogurt until smooth
and easily spreadable. Frost top of jelled mixture.
Sprinkle with rind on top. Serve cut into squares on lettuce
greens. Serves 6.
MYRTLE'S CUCUMBER
RELISH
~Shared by Mary H.,
Montreal, Canada
8 large cucumbers (do not peel)
12 medium onions
2 large red peppers
2 large green peppers
1 medium cabbage
1/2 cup pickling salt
6 cups white sugar
5 cups white vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon turmeric
Green food coloring
Wash vegetables and finely chop in food processor. Put in
pickling crock with salt and cover with boiling water. Let stand
for 3 hours, then drain well. Transfer to a large cooking pot and
add remaining ingredients. Boil for 20 minutes. Add green
food coloring, a few drops at a time, to obtain desired color.
Pour into sterilized jars, seal and process in usual manner.
CORN RELISH
~Shared by Mary H.,
Montreal, Canada
1 dozen large ears of corn, cooked
1 green pepper, chopped
1 red pepper, chopped
2 large onions, chopped
2 stalks celery, chopped
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon dry mustard powder
1 quart white vinegar
1 1/4 cups sugar
1/2 teaspoon turmeric
Remove corn from cobs. Combine corn and chopped vegetables in
large pot with salt, celery seed, mustard seed and dry mustard
powder. Add vinegar, sugar and turmeric; stir well. Bring
to a boil, then reduce heat to simmer. Cook, uncovered, for 30
minutes. Pack in hot, sterilized jars and seal. Yield: Four
pints.
TOFU SPREAD
~Shared by Mary H.,
Montreal, Canada
1/2 pound tofu, drained and crumbled
1 small carrot, grated
1 shallot, finely chopped
3 tablespoons mayonnaise
salt and pepper
pinch turmeric
In a bowl, combine all ingredients and stir until smooth. Serve
this tofu appetizer with whole wheat crackers and avoid the animal fat
of a cream cheese dip. Yield: 4 servings.
SWEDISH CUCUMBER
DELIGHT
~Shared by Mary H.,
Montreal, Canada
1 or 2 cucumbers, depending on size
salt
1 cup white vinegar
1/3 cup sugar
2 bay leaves
chopped parsley
6 to 8 whole allspice
pepper, to taste
Wash or peel the cucumber and slice thinly. Place in a bowl with
salt, sprinkled between layers.
Put on a plate on top to weigh down and let stand for 1 - 2
hours. Squeeze out the juice. Mix remaining ingredients and
pour over the top.
SPINACH BROWNIES
~Shared by Mary H.,
Montreal, Canada
1 package chopped frozen spinach
1 pound Cheddar cheese
1 cup flour
1/4 cup melted butter
1 teaspoon salt
1/2 cup finely chopped onion
1 cup milk
2 eggs, beaten
Defrost and squeeze spinach. Grate cheese. Mix all
ingredients together. Bake in a 9" x 13" pan at 350 degrees F.
for 35 - 45 minutes. Cool. Cut into squares. May be
frozen.
To serve, put on baking sheet. Warm until bubbly and hot.
Yield: 24 - 27 squares.
RIP 'N DIP
~Shared by Mary H.,
Montreal, Canada
1 large round bread loaf
1 cup sour cream
1 cup mayonnaise
1 package dry vegetable soup mix
1 package frozen spinach
1 can water chestnuts, drained
Cut the top and center out of the bread loaf to make a large bread
bowl. Save the insides and cut the removed bread into dippable
pieces.
Chop the frozen spinach and water chestnuts. Mix spinach, water
chestnuts, soup mix, mayonnaise and sour cream together.
Just before serving, put dip into bread bowl. Arrange dipping
bread around bread bowl. Once dipping bread is used up, you can
rip right into the bread bowl! Yileld: hors d'oeuvres for 15.
HEATHER'S ONION,
SUN-DRIED TOMATO,
OLIVE AND "PIZZA" APPETIZER
~Shared by Mary H.,
Montreal, Canada
Heather is a bit more generous with the toppings than called for in the
recipe, but the ingredients are fine as shown, too. Heather has
had many requests for the recipe, so I thought I would share it,
too! ~ Mary
Thin homemade or bought pizza dough or foccacio (1 extra large or 2
medium or 4 small)
2 onions, finely chopped
1/2 cup sour cream (don't substitute!)
2 large eggs
1/3 to 1/2 cup sliced green onions
1/4 to 1/2 cup chopped, sun-dried tomatoes, which have been soaked in
water for 1/2 an hour (chopped after soaking)
1/3 cup minced kalamata or green olives
In heavy pot or frying pan, cook the 2 onions in 1 tablespoon olive
oil, until soft and golden. Let cool.
In a bowl, whisk the sour cream and eggs together; stir in the cooked
onions. Add salt and pepper to taste.
Spread sour cream mixture evenly over dough. Scatter the green
onions, tomatoes and kalamata or olives over top. Bake at 350
degrees F. for 25 minutes. Cool for 10 minutes before cutting,
then cut into small squares or wedges. Yield: One extra large,
two medium or four small pizzas.
CUCUMBER ONION DIP
~Shared by Mary H.,
Montreal, Canada
1 8-oz. package cream cheese
3 tablespoons grated cucumber (without the seeds)
1 tablespoon grated onion
Dash garlic (optional)
Mix together several hours before serving and keep in
refrigerator. For a dip with thinner consistency, add a little
milk. Great for vegetable or chip dipping.
BROCCOLI AND
MUSHROOM DIP
~Shared by Mary H.,
Montreal, Canada
2 cups chopped broccoli (including stalks)
1 tablespoon vegetable oil
1 clove garlic, minced
1/4 cup mushrooms, coarsely chopped
3/4 cup low-fat cottage cheese
1/4 cup low-fat plain yogurt or light sour cream
salt and freshly ground pepper
Add fresh dill, to taste
Cook broccoli with boiling water until tender-crisp (about 3
minutes). Drain. Add cold water twice.
In nonstick frying pan, heat oil on medium heat. Add garlic,
onions and mushrooms; cook, stirring frequently, until onion is tender.
In food processor, combine cottage cheese and yogurt. Process
until smooth. Add mushroom mix and broccoli; salt and pepper to
taste. Process on/off until mixed. Cover and refrigerate
for up to 2 days. Serve with crackers or crudités. Yield:
Two and one-quarter cups.
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if you have a submission for the Reader Recipe section of A
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ASPARAGUS WITH LEMON MUSTARD SAUCE
~Shared by
Patricia, Charlevoix, MI
1 bunch fresh asparagus
1 cup fresh lemon juice
1 tablespoon Dijon mustard
In a covered vegetable steam basket, over boiling water, steam
asparagus until crisp-tender. Combine lemon juice with mustard and warm
over low heat. Poor over asparagus. Toss and serve at once. Serves 4
Per serving: Calories 35, protein 3g, carbs 8g, fat trace, sodium 59mg,
cholesterol 0mg.
PACIFIC OCEAN SALMON
WITH FRESH
VEGETABLES
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 fresh California King Salmon fillets (six-ounce)
For Balsamic Marinade
- 1/3 cup olive oil
- 3 Tbsp. balsamic vinegar
- 3 Tbsp. seasoned rice wine vinegar
- 1 Tbsp. Dijon mustard
- 2 cloves of garlic, crushed
- 1/2 tsp. salt
- 1/4 tsp. coarsely ground pepper
- 1/4 tsp. crushed red pepper
For Vegetables
- 3/4 lbs.(about 4 cups) broccoli florets with 2-1/2 inch stems
- 1 cup roma tomatoes, diced
- 1/3 cup red onion, diced
- 2 Tbsp. capers
- 2 Tbsp. fresh basil leaves, chopped
- 2 Tbsp. fresh dill, chopped
DIRECTIONS
Rinse salmon fillets and pat dry. Set the fillets aside.
Prepare Balsamic Marinade: In a small bowl whisk together oil, vinegar,
mustard, garlic, salt, black and red pepper. Remove 1/4 cup marinade to
baste the salmon while grilling or broiling.
For Vegetables: Steam broccoli about 5 minutes or until crisp-tender.
Rinse with cold water. Place in a large bowl with tomatoes, onions,
capers, basil, and dill. Pour remainder of marinade over the vegetables
in a bowl and marinade.
To Finish: Grill or broil salmon and serve fish over room-temperature
vegetables (prepared above).
Nutritional Information (Per Serving): Calories: 455; Protein: 50g;
Sodium: 487mg; Cholesterol: 84mg; Fat: 24g; Carbohydrates: 11g
Source: California Salmon Council
http://www.calkingsalmon.org/
RED LEAF LETTUCE
WITH DRIED TOMATO
VINAIGRETTE
~Shared by
Patricia, Charlevoix, MI
1/4 cup boiling water
4 sun dried tomatoes
8 cups red leaf lettuce torn into bite size pieces
4 tablespoons dried cherries
4 teaspoons pine nuts
1/4 cup cold water
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/3 teaspoon salt
Freshly ground black pepper
Pour the boiling water over the tomatoes and soak for several minutes.
Divide the lettuce between 4 planes. Sprinkle with cherries and pine
nuts. In a medium bowl, whisk together the cold water, red wine
vinegar, balsamic vinegar, oil, sugar, basil, garlic powder, salt and
pepper to taste. Set aside. In a blender, puree the tomatoes with the
soaking water. Stir the puree into the oil mixture. Serve the salads
drizzled with 1 or 2 tablespoons of the dressing.
Per serving: 92 calories, 5.3g, total fat 2.5g, 2.3g protein, 10.6g
carbs, 1.8g fiber, 0mg cholesterol, 83 mg, sodium.
ZUCCHINI WITH ONIONS
AND TOMATOES
~Shared by
Patricia, Charlevoix, MI
3 medium zucchini
1 large white onion, chopped
3 garlic clover, peeled
3/4 cup white wine
1 can (16 ounce) plum tomatoes, diced
1 cup low fat chicken stock
1/8 teaspoon oregano
1/8 teaspoon thyme
1/8 teaspoon marjoram
1/4 teaspoon dried basil
1/4 teaspoon black pepper
Saute onion and garlic in 1/2 cup white wine, just until onions begin
to soften.
In a saucepan, combine remaining wine with tomato, stock and spices.
Bring to a boil; reduce heat to simmer. Add onions, garlic and
zucchini. Cover partially with lid and simmer for 30 minutes.
Per 1/2 cup serving: Calories 40, protein 2g, carbs 6g, cholesterol
trace, fat trace, sodium 105mg.
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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BAKED ZUCCHINI, TOMATO, AND POTATO
CASSEROLE
~Shared by Luanne,
FL
This is good and easy to do.
Makes 4 servings
olive oil cooking spray
2 medium tomatoes, cored and sliced
2 medium zucchini, stems removed and cut on the diagonal in 1/2-inch (
cm) slices
1 large russet potato, peeled and thin sliced
4 large cloves garlic, peeled and sliced
1/2 cup (30 g) loosely packed fresh basil leaves, shredded
freshly ground pepper
2 tablespoons (13 g) freshly grated Parmesan cheese
Lightly coat a shallow casserole with cooking spray. Layer the zucchini
slices, alternating with tomatoes slices and potato slices, overlapping
slightly. Sprinkle with garlic slices and shredded basil. Season with
pepper. Preheat the oven to 400°F (200°C), Bake until vegetables are
tender, about 35 to 40 minutes. Sprinkle with Parmesan cheese and broil
until top is a golden brown. Serve hot.
Per serving: 98 calories (11% calories from fat), 4 g protein, 1 g
total fat (0.6 g saturated fat),
18 g carbohydrates, 4 g dietary fiber, 3 mg cholesterol, 68 mg sodium
Diabetic exchanges: 1 carbohydrate ( 1/2 bread/starch, 2 vegetable)
ZUCCHINI-ONION
FRITTATA
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Ingredients
- 2 cups fat-free egg substitute
- 1/4 cup grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 2 medium zucchini squashes, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 teaspoon crushed garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the eggs and Parmesan cheese and set
aside.
Coat the bottom and sides of a large, nonstick, oven-proof skillet with
cooking spray and add the olive oil. Add the zucchini, onions, garlic,
salt, and pepper and saute over medium-high heat for several minutes,
until tender. Spread the mixture evenly over the bottom of the skillet.
Pour the egg mixture over the vegetables. Cook without stirring for 3
minutes, until the bottom of the frittata is just set.
Place the frittata in the oven and bake uncovered for 12 to 15 minutes
or until the eggs are set but not dry. Loosen the edges of the frittata
and invert it onto a plate. Cut the frittata into 4 wedges and serve
hot.
Nutritional Information (Per Serving) Calories: 139; Protein: 7g;
Sodium: 514mg; Cholesterol: 5mg; Fat: 5.4g; Saturated Fat: 1.7g;
Dietary Fiber: 1.4g; Carbohydrates: 7g
Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
SOUTHWESTERN CHICKEN
SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
Salad:
- 1 cup cooked corn kernels
- 1 cup diced tomatoes
- 1 cup green peas, frozen and thawed
- 1/2 cup each sliced red and green pepper
- 1/3 cup canned black beans, drained
- 2 cups cooked, cubed chicken breast
Dressing:
- 1 tablespoon olive oil
- 1/4 cup lime juice
- 2 teaspoons cumin
- 1 tablespoon chopped cilantro
- 2 teaspoons chili powder
- 1 teaspoon oregano
DIRECTIONS
Combine all salad ingredients. In a blender or food processor, blend
all dressing ingredients. Toss the dressing with the salad and serve.
Nutritional Information Per Serving (1 cup): Calories: 181, Fat: 6 g,
Cholesterol: 42 mg, Sodium: 94 mg, Carbohydrate: 16 g, Dietary Fiber: 4
g, Sugars: 4 g, Protein: 17 g
Diabetic Exchanges: 2 Very Lean Meat, 1 Starch, 1/2 Monounsaturated Fat
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
SPINACH AND
SUN-DRIED TOMATO
QUESADILLAS
~Shared by Mary S.,
Nashville, TN
Yield: 16 appetizers
INGREDIENTS
- 2 tablespoons julienned or diced sun-dried tomatoes in olive
oil, drained
- 1-1/2 cups (moderately packed) chopped fresh spinach
- 1 cup shredded nonfat or reduced-fat mozzarella cheese
- 4 whole-wheat flour tortillas (8-inch rounds)
DIRECTIONS
Place 1 to 2 teaspoons of the oil from the jar of sun-dried tomatoes in
a medium nonstick skillet and place over medium-high heat. Add the
spinach and saute for a minute or two, just until the spinach is
wilted. Remove the skillet from the heat and stir in the sun-dried
tomatoes.
Lay a tortilla on a flat surface and sprinkle the bottom half only with
a quarter of the spinach mixture. Sprinkle with a quarter of the
cheese. Fold the top half of the tortilla over to enclose the filling.
Repeat with the remaining ingredients to make 4 filled tortillas.
Coat a large griddle or nonstick skillet with cooking spray and preheat
over medium heat until a drop of water sizzles when it hits the heated
surface.
Lay the quesadillas on the griddle and cook for about 1-1/2 minutes,
until the bottoms are golden brown. Spray the tops lightly with the
cooking spray and then turn with a spatula. Cook for an additional
1-1/2 minutes, until the second side is golden brown.
Transfer the quesadillas to a cutting board and cut each one into 4
wedges. Serve hot.
Nutritional Information Per Serving (per appetizer): Calories: 47,
Carbohydrate: 7 g, Cholesterol: 1 mg, Fat: 0.9 mg, Saturated Fat: 0 g,
Fiber: 0.9 g, Protein: 3 g, Sodium: 142 mg, Calcium: 106 mg
Diabetic Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
GREEN BEANS WITH
POPPY SEED DRESSING
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 teaspoon poppy seeds
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon white-wine or rice-wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 tablespoon minced shallot
- 1/8 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 pound green beans, stem ends trimmed
DIRECTIONS
To prepare dressing: Heat a small dry skillet over medium-low heat. Add
poppy seeds and toast, stirring, until fragrant, about 1 minute.
Transfer to a small bowl (or jar) and let cool. Add oil, vinegar,
mustard, honey, shallot, salt and pepper; whisk (or shake) until
blended.
To prepare beans: Cook beans in a large pot of boiling water
until just tender, 5 to 8 minutes. Drain. Warm the dressing in a large
skillet over medium heat. Add beans and toss to coat.
Nutritional Information Per Serving (3/4 cup each): Calories: 113, Fat:
8 g, Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 3 g, Fiber: 4 g,
Sodium: 104 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1-1/2 Fat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
VEGETABLE AND BEAN
SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
Notes: Easy substitution: To make this soup completely vegetarian,
substitute vegetable broth for the chicken broth, and additional olive
oil for the butter.
INGREDIENTS
- 1 (14.5 ounce) can diced tomatoes
- 2 (14.5) cans chicken broth
- 1 cube vegetable bouillon
- 1 medium onion, finely chopped
- 1 (15.5 ounce) can kidney beans, drained
- 1 red bell pepper, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 summer squashes (zucchini or yellow squash, about 1 pound
total), quartered lengthwise and chopped
- 1 (7 ounce) can sliced mushrooms, drained
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
DIRECTIONS
Combine all ingredients in the slow cooker crock and mix well. Cover
and cook on LOW for 8 hours. Stir well before serving. If desired, stir
in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 210,
Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium:
1020 mg
Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
Source: The Everyday Low-Carb Slow Cooker Cookbook by Kitty Broihier
and Kimberly Mayone
http://www.amazon.com/exec/obidos/ASIN/1569244286/atozreci-20
CHEESY CAULIFLOWER
SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 1 cup chopped green onion
- 4 cups chicken broth
- 2 packages (8 ounces each) fresh cauliflowerets
- 1/4 cup all-purpose flour
- 1-1/2 cups shredded pepper-Jack cheese (6 ounces)
- 1/4 cup roasted red peppers
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon hot-pepper sauce
DIRECTIONS
Heat oil in a large saucepan over medium heat. Add green onions and
saute about 3 minutes or until tender. Add 3 cups broth; bring to
boiling. Add cauliflowerets; return to boiling. Reduce heat to
medium-low; cook about 6 minutes or until cauliflower is almost tender.
Whisk together flour and remaining 1 cup chicken broth in a small bowl.
Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3
minutes or until soup is thickened.
Remove soup from heat. Add cheese, stirring until melted. Stir in
roasted red peppers, salt if using and hot-pepper sauce, breaking up
red peppers with a wooden spoon.
Nutritional Information Per Serving: Calories: 294, Protein: 15g, Fat:
15g, Carbohydrates: 14g
Diabetic Exchanges: 1 Starch, 2 Medium-Fat Meat, 1 Fat
Source: Family Circle's "All-time Favorite Recipes"
http://www.amazon.com/exec/obidos/ASIN/0385494440/atozreci-20
SQUASH MEDLEY
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 8 (up to 8 ounces total) summer squash, each about 4" long,
thinly sliced
- 1/2 teaspoon salt
- 2 tomatoes, peeled and chopped
- 1/4 cup sliced green onions
- Half a small sweet green pepper, chopped
- 1 chicken bouillon cube
- 1/4 cup hot water
- 4 slices bacon, fried and crumbled
- 1/4 cup fine dry bread crumbs
DIRECTIONS
Sprinkle squash with salt.
In slow cooker, layer half the squash, tomatoes, onions, and pepper.
Repeat layers. Dissolve bouillon in hot water.
Pour into slow cooker. Top with bacon. Sprinkle bread crumbs over top.
Cover. Cook on LOW 4-6 hours.
Nutritional Information Per Serving (1/8 of recipe): Calories: 47, Fat:
2 g, Sodium: 339 mg, Carbohydrate: 6 g, Dietary Fiber: 1 g, Sugars: 2
g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good
http://www.amazon.com/exec/obidos/ASIN/1561484598/atozreci-20
SPRING VEGETABLE
PILAF
~Shared by Mary S.,
Nashville, TN
Yield: 7 servings
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped yellow onion
- 1 teaspoon dried savory or fines herbes
- 1 cup 3/4-inch pieces fresh asparagus spears (use thin spears
for best results)
- 1/2 cup diced red bell pepper
- 1/2 cup frozen green peas, thawed
- 1 teaspoon fresh or jarred minced garlic
- 3 cups cooked brown rice (or 1-1/2 cups brown rice plus 1-1/2
cups wild rice)
- Scant 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
DIRECTIONS
Coat a large nonstick skillet with the olive oil and preheat over
medium heat. Add the onion and savory or fines herbes, cover, and cook
for a couple of minutes or until the onions start to soften.
Add the asparagus and bell pepper and cook for another minute or two,
or until the vegetables are crisp-tender. Add the peas and garlic, and
cook for another few seconds or until the garlic begins to turn color
and smell fragrant.
Add the rice, salt, and pepper to the skillet and toss over medium heat
for a minute or two to heat through. Serve hot.
Nutritional Information Per Serving (1/7 of recipe): Calories: 129,
Carbohydrate: 23 g, Cholesterol: 0 mg, Fat: 2.8 g, Saturated Fat: 0.4
g, Fiber: 2.8 g, Protein: 3.6 g, Sodium: 149 mg, Calcium: 18 mg
Diabetic Exchanges: 1-1/2 Bread/Starch, 1/2 Fat, 1/2 Vegetable
Source: Secrets of Good-Carb Low-Carb Living by Sandra Woodruff
http://www.amazon.com/exec/obidos/ASIN/1583331956/atozreci-20
BEAN AND VEGETABLE
STEW
~Shared by Mary S.,
Nashville, TN
Yield: 6 Servings (about 1-1/3 cups each)
INGREDIENTS
- 1 cup chopped onion
- 1 medium Idaho potato, unpeeled, cut into 1-inch cubes
- 1 large sweet potato, peeled, cut into 1-inch cubes
- 3/4 cup chopped green bell pepper
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1-1/2 cups reduced-sodium vegetable broth
- 1 can (15 ounces) black beans, rinsed, drained
- 1 can (16 ounces) tomato wedges, undrained
- 3/4 teaspoon dried sage leaves
- Salt and pepper, to taste
DIRECTIONS
Saute onion, potato, sweet potato, bell pepper, and garlic in oil in
large saucepan 5 minutes; stir in flour and cook 1 to 2 minutes longer.
Add remaining ingredients, except salt and pepper, to saucepan; heat to
boiling. Reduce heat and simmer, covered, until vegetables are tender,
15 to 20 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: (About 1-1/3 cups each) Calories:
209, Fat: 5.5 g, Cholesterol: 0 mg, Sodium: 493 mg, Protein: 7.7 g,
Carbohydrate: 39.2 g
Diabetic Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
Source: 1,001 Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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ZUCCHINI PATTIES
~Shared by Marilyn
M., Canton, OH
1 egg, beaten
1 cup grated fresh zucchini, unpeeled
2 Tbsp. cracker crumbs
1 Tbsp. chopped onion
3/4 cup grated cheddar cheese
Beat egg in good-sized mixing bowl. Stir in remaining ingredients.
Scoop out 1/3 cup batter and form into patty. Continue with rest
of batter to form about 4 patties total.
Cook patties in lightly greased skillet until browned on both
sides. Serve immediately.
Yield - serves 2
Source: Fix-It and Enjoy-It! 5-Ingredient Recipes
SESAME-SOY BROCCOLI
FLORETS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 cups fresh or frozen broccoli florets
1 tablespoon sugar
1 tablespoon Crisco® Olive Oil
1 tablespoon soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame seeds, toasted
Place the broccoli in a steamer basket; place in a saucepan over 1 in.
of water. Bring to a boil; cover and steam for 5-7 minutes or until
crisp-tender.
Meanwhile, in a small saucepan, combine the sugar, oil, soy sauce and
vinegar. Cook and stir over medium heat until sugar is dissolved.
Transfer the broccoli to a serving bowl. Drizzle with soy sauce
mixture; sprinkle with sesame seeds. Yield: 2 servings.
SAVORY ASPARAGUS
CUSTARD
~Shared by
Patricia, Charlevoix, MI
1 teaspoon flour
1/2 cup diced, cooked asparagus
1/4 teaspoon salt
2 eggs, beaten lightly
1 cup milk
Combine flour with asparagus. Add salt, eggs and milk. Transfer to
oiled custard cups and stand them in a pan of hot water. Bake in a hot
oven - 375 degs - about 35 minutes or until a knife, when inserted,
comes out clean. Unmold and serve hot, with or without a garnish of
more cooked asparagus.
DEVILED PEPPERS
~Shared by
Patricia, Charlevoix, MI
3/4 cup rice
1/2 cup minced cooked ham
1/2 tablespoon catsup
1/2 teaspoon prepared mustard
1 little onion juice
2 medium sized green peppers
1/4 cup bread crumbs, fine
Butter
Combine rice, ham and seasonings, set aside. In the meantime,
halve, core and wash peppers and boil ten minutes in salted water to
cover. Drain and fill with the first mixture. Place in a baking dish,
sprinkle crumbs over the top, dot with butter and pour in enough hot
water to barely cover the bottom of the pan. Bake at 375 degs for 25
minutes.
ZUCCHINI FRIES
~Shared by
Patricia, Charlevoix, MI
Olive oil cooking spray
1/2 teaspoon Italian seasoning
3/4 tablespoon all-purpose flour
1/4 teaspoon table salt
1/2 cup dried bread crumbs, panko-variety suggested
1 medium zucchini, about 7-inches, cut half, then sliced into fry
shape.
1 large egg white(s), whipped until frothy (almost soft
peaks)
Preheat oven to 425 degs. Coat a baking sheet with cooking spray. In a
small bowl, mix together Italian seasoning, flour and salt. Place bread
crumbs in another small bowl. Dredge a zucchini fry in flour mixture
and then dip into egg whites; dredge in bread crumbs. Place coated
zucchini on prepared baking sheet and repeat. Liberally coat with
cooking spray. Cook about 12 minutes, turning once.
Source: adapted from Weight Watchers.com
ARTICHOKE PIZZA
~Shared by Maggie,
TX
Cooking for two can be tiresome. It's almost easier to order out. Try
keeping refrigerated pizza shells on hand. This is one good idea.
Another (my favorite) is using scrambled eggs, cheese, bacon bits for a
grand breakfast pizza. No yucky canned tomato sauce required!
Ingredients
1 12" Boboli® Original Pizza Crust
1 tbsp. olive oil
1 c. Parmesan cheese, shredded
1 c. Mozzarella cheese, shredded
3 Plum tomatoes, chopped
1 can artichoke hearts, not marinated, chopped
1/4 red onion, thinly sliced
1 tsp. Balsamic vinegar
1 clove garlic, chopped
1 c. mushrooms, sliced
Directions
Preheat oven to 450° F.
Bake time: 10 – 12 minutes
Top pizza crust with cheeses. Combine tomatoes, artichokes, onion,
vinegar, and garlic. Stir mixture and spoon on top of cheese. Top with
sliced mushrooms. Bake in oven for 10 – 12 minutes or until golden
brown. Let cool and enjoy!
This serves 2 - 4 persons (or my son).
Alternate Methods
For 8" pizza crust, use 2/3 ingredients.
Source: Boboli®
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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SUMMER VEGGIE TARTS
Serves 15
Ingredients:
15 (2 inch) frozen, miniature pastry shells
1 (10.75 ounce) can cream of chicken soup
1/4 cup milk
1 hot chile pepper, seeded and minced
1/2 teaspoon Worcestershire sauce
1 dash hot sauce
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup finely chopped sweet onion
1/4 cup chopped red bell pepper
3/4 cup chopped asparagus
1/2 cup grated Parmesan
1/4 cup chopped flat-leaf parsley
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Bake the frozen pastry shells in the preheated oven for 10 minutes;
remove and set aside.
Reduce the oven temperature to 350 degrees F (175 degrees C).
Whisk together the condensed soup, milk, chile pepper, Worcestershire,
hot sauce, salt and pepper in a saucepan over low heat.
Preheat the olive oil in a large skillet over medium-high heat. Cook
the garlic, onion, red pepper, and asparagus until tender. Stir the
soup mixture in with the vegetables and spoon into the prepared pastry
shells. Sprinkle with cheese.
Bake in the preheated oven for 20 minutes. Remove from the oven and
cool for 10 minutes before garnishing with parsley to serve.
Source: Cook'n Recipes
BACON WRAPPED
GRILLED CORN ON THE COB
8 ear(s) corn
1 pound(s) bacon strips
Gently pull back the husks of each ear of corn, exposing the kernels.
Do not remove the husk.
Remove the corn silk (use a brush, if available, to make sure all the
silk is removed). Soak the corn in a large pot of water for 30 minutes.
(This will prevent the husks from charring.) Preheat grill to medium
heat.
Remove the corn from the water and pat dry. Take a strip of bacon and
wrap it around the corn in a spiral fashion. Fold the corn husks back
over, covering the bacon and corn. Tie the husks with butchers’ string;
repeat the process for each ear of corn. Place the ears of corn on the
hot grill and cook, turning occasionally, until bacon is cooked and
corn is tender, approximately 15 to 20 minutes. Serve with butter, if
desired.
Serves 8.
Source: Paula Dean
BAKED CHICKEN AND
GARDEN VEGETABLES
2 small zucchini
2 yellow crookneck squash
1/2 red pepper
1/2 green pepper
2 Tablespoon olive oil
1 Teaspoon minced oregano
1/4 cup fresh basil
4 plum tomatoes seeded
3 garlic cloves (minced)
4 skinless, boneless chicken breasts (pounded)
Pat chicken dry. Add olive oil and spices together in a bowl and lay
vegetables on the lower layers of foil. Top with chicken and sprinkle
the oil and spices over the top. Add the remaining layers of foil,
making sure you seal edges together well. Bake on grill on medium heat
for about 30 minutes or until juices run clear, or bake in oven at 400
degrees for about 40 minutes.
BROCCOLI, TOMATO,
AND SPINACH PASTA
SALAD
Ingredients:
1/4 cup chicken broth or oil
2 cups small broccoli florets
1 red or yellow bell pepper, diced
4 scallions, sliced
1 garlic clove, minced
1/4 pound fresh spinach, leaves torn into chunks and stems removed
1 pound tricolor fusilli, cooked and cooled
1 cup chopped, ripe tomatoes
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 tablespoons balsamic (or red wine) vinegar
1/2 cup (or more to taste) parmesan cheese
Instructions:
1. Heat broth in large nonstick skillet over medium-high heat.
2. Add broccoli, pepper, scallions, and garlic.
3. Stir until broccoli is just crisp tender, about 5 minutes.
4. Remove from heat and toss with fusilli and spinach.
5. Mix in tomatoes, olive oil, and vinegar.
6. If making a day ahead, refrigerate salad.
7. Before serving, add fresh basil and Parmesan cheese.
ZUCCHINI HOT CAKES
1-1/2 c. zucchini, grated
2 T. onion, finely chopped
1/4 c. grated Parmesan cheese
1/4 c. all-purpose flour
2 eggs
2 T. mayonnaise
1/4 t. dried oregano
salt and pepper to taste
1 T. butter
Mix together first 8 ingredients. Melt butter in a 10" skillet. Spoon
about 2 tablespoons batter into skillet. Flatten with spoon. Cook over
medium heat until golden, turn and cook second side. Repeat with
remaining batter. Makes 2 to 3 servings.
CUCUMBER &
BLACK-EYED PEA SALAD
An easy salad to serve with grilled chicken or steak for supper or on a
bed of greens for a satisfying lunch. Substitute white beans or
chickpeas for the black-eyed peas if you prefer.
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
Freshly ground pepper to taste
4 cups peeled and diced cucumbers
1 14-ounce can black-eyed peas, rinsed
2/3 cup diced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup slivered red onion
2 tablespoons chopped black olives
Whisk oil, lemon juice, oregano and pepper in a large bowl until
combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and
olives; toss to coat. Serve at room temperature or chilled.
Nutritional information
Calories: 161 Fiber: 3 g Fat: 10 g Saturated Fat: 3 g Carbohydrates: 12
g Protein: 5 g Sodium: 270 mg Monounsaturated Fat: 6 g
Exchanges: 1 vegetable, 1/2 starch, 1/2 very lean meat, 2 fat
Cholesterol: 11 g
Carbohydrate Servings: 1 Potassium: 273 mg
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).
Source: EatingWell Test Kitchen
GRANDMA MOORE'S
CREAMED CORN
6 slices bacon
8 large cobs fresh corn, preferably white, shucked and cleaned
Kosher salt and freshly cracked black pepper
In a large skillet, (seasoned cast iron does well here) cook the bacon
over medium-high heat until crisp. Turn off the heat and transfer the
bacon to a paper towel lined plate. Reserve the drippings in the pan.
On a cutting board, cut the stalk ends of the corn cobs to make a flat
surface; stand them up and shave the corn from the cobs with a sharp
chef's knife. Return the skillet to medium-low heat, and add the corn
kernels. With the back of the knife, firmly scrape the cobs over a
shallow plate to extract as much liquid (milk) as possible and add it
to the skillet.
Season corn lightly with salt and pepper and cook until broken down and
creamy, about 30 to 45 minutes, stirring often; add water if the pan
gets too dry.
Serve warm or at room temperature.
Note: Crisp bacon can be crumbled over the creamed corn when serving or
reserved for another use. If you have bacon drippings on hand, use 1/4
cup for this recipe.
Serves 4.
Source: Food Network magazine
POTATO POCKETS
4 servings
4 medium-sized potatoes, julienned
3 carrots, julienned
1/3 c. chopped onion
2 Tbsp. butter
Salt and pepper to taste
1/2 c. shredded Parmesan or cheddar cheese
Divide potatoes, carrots and onion equally between 4 pieces of
heavy-duty aluminum foil. Top with butter. Sprinkle with
salt and pepper. Bring opposite short ends of foil together over
vegetables and fold down several times. Fold unsealed ends toward
vegetables and crimp tightly.
Grill, covered, over medium coals for 20 to 30 minutes or until
potatoes are tender. Remove from grill.
Open foil and sprinkle with cheese. Reseal for 5 minutes or until
cheese melts.
Source: Fix-It and Enjoy-It! 5-Ingredient Recipes
VEGGIE PAD THAI
Yield: 4 Servings
Prep: 15 min
Total: 30 min (Quick)
9 oz (250 g) wide or medium rice noodles
3-4 tbsp vegetable oil
8 oz (225 g) firm tofu, diced
2 garlic cloves, finely chopped
1 large egg, lightly beaten
2/3 cup hot vegetable stock
juice of 1 lime
1 tsp Asian fish sauce, such as nam pla (optional)
2 tsp tamarind paste
2 tsp demerara or raw sugar
1 tbsp soy sauce
1 fresh hot red chile pepper, seeded and finely chopped
1/3 cup dry-roasted peanuts, coarsely chopped
1 bunch of scallions (green onions), finely chopped
1 cup fresh bean sprouts (optional)
handful of fresh cilantro leaves
Soak the rice noodles in a bowl of boiling hot water for 10 minutes,
then drain. Heat 1 tablespoon of the vegetable oil in a wok over
medium-high heat, and swirl it around the pan. Add the tofu, and cook
for about 10 minutes until golden-you may need to use more oil. Remove
with a slotted spoon and set aside.
Add another tablespoon of oil to the pan. When hot, add the garlic and
cook for 10 seconds, then add the egg and cook, stirring and breaking
it up with a wooden spoon, until scrambled. Remove from the pan, and
set aside.
Now add another tablespoon of the oil. Again, when hot, add the drained
noodles, and stir gently to coat with the oil. Pour in the stock, lime
juice, fish sauce (if using), tamarind paste, sugar, and soy sauce;
toss to combine. Let bubble for a few minutes, then stir in the chile.
Add half of the peanuts, the scallions, and the bean sprouts, and
stir-fry for 1 minute. Now top with the reserved scrambled egg, stir to
combine, and transfer to a serving plate. To serve, scatter the
remaining peanuts over the top, and sprinkle with cilantro.
Notes:
Buy a prepared Pad Thai sauce and toss with the noodles for a quick
home-from-work dish.
PARMESAN VEGETABLE
TOSS
2 cups Miracle Whip
1/2 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflowerets (about 3/4 pound)
1 medium red onion, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 large head iceberg lettuce, torn
1 pound sliced bacon, cooked and crumbled
2 cups croutons, optional
In a large bowl, combine the Miracle Whip, cheese, sugar, basil and
salt. Add broccoli, cauliflower, onion, and water chestnuts; toss.
Cover and refrigerate for several hours or overnight.
Just before serving, place lettuce in salad bowl and top with vegetable
mixture. Sprinkle with bacon. Top with croutons if desired. Yield:
16-18 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 269 calories, 24 g fat (5 g
saturated fat), 18 mg cholesterol, 388 mg sodium, 8 g carbohydrate, 2 g
fiber, 5 g protein.
FRIED GREEN TOMATOES
WITH VIDALIA
ONION RELISH
A Southern-fried delicacy with Georgia sweetness.
Servings: 6 servings
Cook Time: 10 min
Difficulty: Easy
Ingredients
3 or 4 large firm green tomatoes
Salt
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
Freshly ground black pepper
Vidalia Onion Relish:
2 white onions, diced
1/2 cup mayonnaise
1/2 cup rice wine vinegar
2 tablespoons brown sugar
2 tablespoons chopped chives
Directions
Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan
and sprinkle with salt. Place the tomato slices in a colander and allow
time for salt to pull the water out of the tomatoes, approximately 30
minutes.
In a skillet, heat the oil for deep-frying over medium-high heat.
Dip the tomatoes into buttermilk, then dredge them into flour with a
dash of pepper. Deep-fry until golden brown. Keep warm.
For the Vidalia Onion Relish:
Mix all ingredients together in a bowl. Cover with plastic wrap and let
marinate for a few hours.
Source: Paula Deen
http://www.pauladeen.com/recipes/recipe_view/fried_green_tomatoes_with_vidalia_onion_relish/
JALAPENO MEXICAN CORN
2 eggs, beaten
1 cup sour cream
1/4 cup margarine, melted
1/2 onion, chopped
1 (11-oz.) can Mexi-corn, drained
1 (14-oz.) can cream-style corn
3 Tbsp. diced jalapenos
1 (8-oz.) box corn bread mix
Combine all ingredients in a bowl. Pour into a slow cooker prepared
with cooking spray. Mix well. Cover.
Cook on low for 4 hours or high for 2 hours.
Source: "Any Body Can Cook in a Crock-Pot" by Debbie Thornton
AMISH BROCCOLI BAKE
Serves: 8
Cooking Time: 35 min
Ingredients
1 (10-3/4-ounce) can cream of mushroom soup
1 cup mayonnaise
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (10-ounce) packages frozen chopped broccoli, thawed
1 cup shredded sharp Cheddar cheese
1 (6-ounce) box herbed stuffing mix
1/4 cup (1/2 stick) butter, melted
Instructions
Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with
cooking spray.
In a medium bowl, combine soup, mayonnaise, onion, salt, and pepper;
mix well.
Place half the broccoli in the casserole dish. Sprinkle with half the
cheese and half the stuffing mix. Pour half the butter and half the
soup mixture over stuffing. Repeat layers one more time.
Bake 35 to 40 minutes, or until hot in center.
FABULOUS ZUCCHINI
BROWNIES
1-1/2 c. sugar
1/2 c. oil
2 t. vanilla extract
2 c. all-purpose flour
1/2 c. baking cocoa
1 t. baking soda
1 t. salt
2 c. zucchini, shredded
1/2 c. chopped pecans
Mix sugar, oil and vanilla; set aside. In a separate bowl, whisk
together flour, cocoa, baking soda and salt. Blend in sugar mixture,
zucchini and nuts. Pour into a lightly oiled 13"x9" baking pan and bake
at 350 degrees for 25 to 30 minutes. Cut into squares. Makes about
1-1/2 dozen.
GRILLED VEGETABLES
WITH SAFFRON RICE
Serves 6.
Prep time: 20 mins.
Cook time: 35 mins.
Ingredients
1 2/3 cups low-sodium chicken broth
1 (5-ounce) packet saffron rice (recommended: Mahatma)
2 medium sized red bell peppers, cut into 1-inch pieces
1 bunch asparagus, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
1 teaspoon capers (I rinsed mine)
1/4 cup slivered almonds
Directions
In a large saucepan, over high heat bring chicken broth to a boil. Add
rice. Reduce heat to low, cover, and simmer for 20 minutes until rice
is fluffy.
Spray a grill pan with cooking spray. Grill vegetables over medium-high
heat. Use tongs to remove from heat; set aside. In a serving bowl
combine rice, grilled veggies, capers, and slivered almonds. Toss.
Serve warm.
Source: Sandra Lee, Semi-Homemade Cooking
GRILLED PORTOBELLO
MUSHROOMS STACKED
WITH FRESH SPINACH AND SHAVED MANCHEGO CHEESE
Makes 4 entree servings.
Prep time: 30 mins.
Cook time: 10 mins
Ingredients
12 medium-sized portobello mushroom caps, wiped clean
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 pound baby spinach, washed and dried
4 ounces manchego cheese, thinly sliced into 8 pieces
Sherry Vinaigrette, recipe follows
2 tablespoons finely chopped fresh chives, for garnish, optional
Directions
Heat grill to high. Brush mushroom caps on both sides with oil and
season with salt and pepper. Grill, cap side down, until slightly
charred, about 4 to 5 minutes. Turn the mushrooms over and continue
grilling until just cooked through, about 3 to 4 minutes longer.
Stack the ingredients on each of 4 salad plates starting with a
mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry
Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and
another slice of cheese. Place a third mushroom cap on top and finish
by drizzling with additional vinaigrette and garnishing with chopped
chives, if desired.
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, and pepper in a
small bowl. Slowly whisk in the oil until emulsified.
Source: Bobby Flay, Boy Meets Grill
TACO SOUP
This is a variation of Taco Soup by Paula Deen. I added chopped
cilantro (and no chips) to my serving. We do it on the stovetop and
dinner is ready in about an hour!
Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess
fat, then transfer the browned beef and onions to a large slow cooker
or a stockpot. Add the beans, corn, tomatoes, green chiles, black
olives, green olives, taco seasoning, and ranch dressing mix, and cook
in a slow cooker on low for 6 to 8 hours or simmer over low heat for
about 1 hour in a pot on the stove. To serve, place a few corn chips in
each bowl and ladle soup over them. Top with sour cream, cheese, green
onions and jalapenos.
Source: Paula Deen, Paula's Home Cooking
CRABMEAT AND
SHRIMP-STUFFED EGGPLANT
This is a great recipe from Emeril Lagasse. I've been watching my
sodium intake so I used a low-sodium seasoning in place of "Essense".
He also served it up with deep-fried parsley, which I also ommitted.
The hardest part of this is the chopping, but it goes together easily
and is good enough for company.
Ingredients
2 medium eggplants, stems trimmed and halved
6 tablespoons olive oil
1 cup chopped yellow onions
1/4 cup chopped green bell peppers
1/4 cup chopped celery
3 tablespoons chopped green onions
2 tablespoons minced garlic
3/4 teaspoon salt (I used less)
1/4 teaspoon cayenne
1 cup plain fine bread crumbs
1 tablespoon Essence, recipe follows
1 pound lump crabmeat, picked over for shells and cartilage
1/2 pound boiled small river shrimp (I used small shrimp from the Texas
Gulf coast)
1/4 cup chopped fresh parsley leaves
1 teaspoon minced fresh thyme leaves
1/2 cup grated Parmesan
2 large eggs, beaten
Directions
Preheat the oven to 350 degrees F.
In a large pot of boiling water, parboil the eggplants until soft,
about 10 minutes. Drain and refresh under cold running water. When cool
enough to handle, scoop out the pulp, leaving 1/2-inch shells. Place
the shells on a baking sheet and chop the pulp.
In a large deep saute pan, heat the 5 tablespoons of the oil over
medium-high heat. Add the eggplant pulp and cook, stirring, until soft,
3 to 4 minutes. Add the onions, bell peppers, celery, green onions,
garlic, salt, and cayenne, and cook, stirring, until the mixture is
very soft, about 5 minutes. Remove from the heat.
In a small bowl, combine the bread crumbs with the Essence.
Add the crabmeat, shrimp, parsley, and thyme to the vegetable mixture,
being careful not to break up the crabmeat. Add 3/4 cup of the seasoned
bread crumbs and 1/4 cup of the cheese and stir gently to combine.
Adjust the seasoning, to taste. Add the beaten eggs and mix to combine.
Stuff the mixture into the eggplant shells. In a small bowl, combine
the remaining 1/4 cup bread crumbs, 1/4 cup cheese, and 1 tablespoon
olive oil and sprinkle over the tops of the eggplants. Bake until
heated through and golden brown, 30 to 40 minutes.
Remove the stuffed eggplants from the oven and place on 4 large plates.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
Source: New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
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A
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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