Category: Vegetables

appetizers · Dips · Super Bowl Recipes · Vegetables

Mexican Corn Dip

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1 can (15 oz) can whole kernel corn, drained

1 regular size (I forgot to buy it today so don’t know the oz) can of black beans, drained

1/2 small purple onion, chopped

1/3 cup chopped green bell pepper

1/3 cup chopped red bell pepper

2/3 cup chunky style picante sauce (you might want to add a little more to your liking)

1 cup shredded sharp cheddar cheese

1/2 cup chopped black olives

As much chopped cilantro as your liking.

Salt, pepper and garlic powder to taste.

Mix all ingredients in a bowl. Cover and let sit for at least a couple of hours to allow flavors to blend. Serve with chips of your choice.

Casseroles · Starches · Vegetables

Butternut Squash & Spinach Lasagna

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While on the road the past 3 weeks going between California and Arizona, we discovered quite a few mom & pop joints (and yes they were joints, as they are the type of places that you would probably drive right past, but being married to Mr. Adventure, we usually don’t just drive by, we stop and eat), we had a ball talking with people that we would not come across in our normal daily routine. It was exciting to hear people’s stories and to learn different recipes that we had not yet tasted. Since we were in our adventure mode, I even thumbed through magazines at the doctor’s office while in California.  One of the recipes that I found was this lasagna. Since we are trying to be good and not eat as much meat, this one caught my eye.

2 cups butternut squash, peeled and cubed

1 1/2 cups whole milk, divided

2 tables butter

2 tables flour

4 oz Fontina cheese, shredded

1 (15 oz) container whole milk ricotta

1 large egg white

2 teas fresh sage, minced

1/2 teas black pepper

2 cups shredded fresh spinach

1/2 cup scallions, minced

9 lasagna noodles

2 oz mozzarella cheese

Bring a pot of water to a boil. Add squash and cook until tender, about 12-15 min. Drain and puree in a food processor.

Preheat oven to 375. In a pot, heat butter over medium heat. Stir in flour and cook one min more. Whisk in 1 cup milk,  stirring constantly to avoid lumping and starts to thicken.

Add the butternut squash puree and continue to cook until mixture has thickened and then stir in Fontina cheese, to complete the béchamel sauce. Whip together ricotta, egg white, sage and black pepper in a bowl.  In a separate bowl, mix spinach and scallions. Cook noodles according to directions on box or use no-boil noodles.

To assemble lasagna layers, pour 1/4 of the béchamel sauce into bottom of a 9×9 baking dish, which has been lightly greased. Layer 3 noodles in the bottom and top with spinach mixture, then another 1/4 sauce. Repeat once more and finish with the 3 remaining noodles and pour remaining sauce over the top. Sprinkle mozzarella cheese over top and bake until the cheese is completely melted and lightly golden. About 30-35 min.k

appetizers · Breads · Salads · Vegetables

Cornbread Stuffed Tomatoes

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We picked up a few tomatoes yesterday that had the most delicious flavor. As much as I love Fall, I will miss the tomatoes that we have in the summer. This recipe is a great way to enjoy the last tomatoes of summer.

4 ripe tomatoes
2 cups crumbled cornbread
1/2 cup mayo
4-6 slices bacon, cooked and crumbled
3-4 green onions, chopped
Salt and Pepper to taste
Remove tomato cores, scoop out pulp and place in a bowl, leaving the tomato shell intact.
Stir together tomato pulp, cornbread and remaining ingredients. Spoon mixture into tomato shells and serve immediately.
*Taken from Southern Living Magazine 2002 Sept

Meats · Starches · Vegetables

Shrimp Creole…Paula Deen Style

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Since we made a visit to eat at Paula Deen’s restaurant in Savannah, GA, whenever I see a recipe from her, I immediately know that I will go in my file to make. This recipe has the same ingredients as the creole we devoured in Augusta.

2 tables olive oil

11/2 cup diced green bell peppers’

1/2 cup diced onions

1/2 cup diced celery

1 teas chili powder

1 (14 oz) can tomatoes

1 (8 oz) can tomato sauce

1 tables hot sauce

1 tables Worcestershire sauce

1 teas white sugar

salt and pepper to taste.

1 lb peeled and deveined shrimp (I buy the frozen cooked and deveined shrimp at Costco)follow directions on package for using shrinp in recipes.

green onions for garnish (and extra flavor)

Serve over white rice

In frying pan, heat olive oil. Add peppers, onions, celery. Cool until veggies are tender.

Add chile powder and sauté until caramelized. Remove from heat. Add tomatoes, tomato sauce, Worcestershire, sugar, salt and pepper. Cool over low heat, covered, stirring frequently, for about 2 hours.

Add thawed shrimp and cook for about 20 minutes, until shrimp is heated all the way through. Serve over hot rice. Sprinkle chopped green onions over top.

 

 

Casseroles · Daily Thoughts · Starches · Vegetables

Veggie Lasagna

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Last night was great. After a whole month of not cooking, I took over my sister-in-laws kitchen. Since Janece has gone pretty much vegetarian, with exception to salmon, I tried to think of something I could cook that would meet her likes, but still fill up two 60 something yr old hubbies who think that a side of buffalo is required at each meal. This dish came to mind because it is so easy and quick and goes great with fresh green beans, salad and since we are back in Sister Schubert country, hot rolls baked with melted garlic butter. Even our buffalo hungry men devoured this lasagna.

Just make your favorite lasagna sauce. While it is cooking, sauté
the following in about 1 table olive oil:
Sliced mushrooms
White onion
Fresh spinach
Yellow squash
Zucchini
Thinly sliced carrots
Bell pepper
Add to the veggies a dash of garlic powder and fresh oregano, salt and pepper.
Cheese mixture:
2 cups small curd cottage cheese
1 1/2 cup shredded mozzarella
1/2 cup Parmesan cheese
1 egg
1 table dried parsley
Mix cheeses with egg and parsley. Set aside.

When veggies are tender, layer your “no boil” lasagna noodles over a layer of sauce (about a cup) which you have covered the bottom of a greased 9×13 baking dish.

Place a layer of veggies and cheese mixture and sauce, repeating layers. Remember that the noodles will swell when baking. Finish with a top layer of cheese. Bake, covered In preheated 375 oven for 45 min. Remove foil and allow cheese to lightly brown. Remove from oven and let sit for about 10 min before cutting to serve.

Soups · Vegetables

Homemade Cream of Mushroom Soup

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Happy 2014!!!! The kids are gone back to their homes, I have my computer back from grandkids and the quiet and space to write. Also, because the fridge is now clear of chicken nuggets, frozen pizza, peanut butter and apple juice, I have room to cook some adult foods. When I sat down last night with the first magazine I have had time to look at in a week, I came across this soup and knew instantly that we would be having some of this delectable sounding soup this week. Also thought that since it is January and cold weather is still lingering, I think I will post different winter soups each day this week. But this mushroom soup had to be first.

yields: 5 cups

1/2 cup butter, divided

3 (8 oz) packages fresh mushrooms, chopped

2 cups whipping cream

1 ( 8 oz) package cream cheese, softened

2 (1 oz) containers home-style concentrated chicken stock (from a 4.66 oz package)

Melt 3 tables butter in a Dutch oven over medium heat. Add mushrooms and sauté 10-12  minutes, or until liquid evaporates.

Transfer to a bowl. Reduce heat and melt remaining 5 tables butter in the Dutch oven. Whisk in flour until smooth; whisk 1 minute.

Gradually whisk in cream and next 2 ingredients.

. Cook, whisking constantly 2 minutes or until melted and smooth. Remove from heat. Stir in mushrooms. Use immediately or cool completely if planning to freeze or keep in fridge until needed.

*They used Knorr Homestyle Concentrated Stock.

Casseroles · Holiday Fare · Starches · Vegetables

Thanksgiving Tidbits

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Last week I was watching a chef, who I cannot remember his name, showed a few ideas of how to decorate your table, without spending the money you were going to use to buy the matching jets from Neiman’s catalog. He used the miniature pumpkins and had one for each guests. Using a biscuit cutter, he pressed it into the top of each pumpkin making a round cut across the top. Using a spoon, he scooped this out (being careful not to cut all the way through, but created a hold to set in a small tea light candle. He then wrote with glue, each person’s name and then sprinkled glitter on the glue. This was what he used for name place cards. Looked so pretty and the candlelight at each place added such a warm glow to the table.

At our house, we would need to use the little battery tea lights, as the little darlings that we would have would have the entire table engulfed in flames before the turkey was carved. Thought it was worth passing on.

Another great idea is to make your sweet potatoes in individual servings. Using an orange, cut the orange in half horizontally. Scoop out the entire meat of the orange, reserving the juice. Use half as many oranges as you have people. In other words, if you are having 10 people, use 5 oranges, as they will be cut in half.

Mix up your favorite sweet potato casserole, but add some of the orange juice to the mixture.. Instead of just baking it in a casserole dish, spoon about 1/2 cup of the sweet potato mixture into the shell of the orange. Place in a lightly greased baking dish and bake in a preheated 350 degree oven for about 20-25 minutes or until it is bubbly. The last few minutes of baking, top with a marshmallow which has been cut in half, using only a half per shell. If your favorite recipe calls for streusel, omit the marshmallow and just top as you would with the streusel.

Holiday Fare · Starches · Vegetables

Finicky Frosty’s Fine Spaghetti

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Last night, we (well, actually Frosty) was busy putting out lights on our patio so I would quit saying, “Frosty, I wish we could be the first ones on our street this year to put lights up.” So while he was outside, I got in the mood for Italian. I remembered this dish that I had seen on Facebook a few days ago and decided to make it. Wow, we loved it and cannot wait to have the leftovers again tonight. One pot dish and oh so easy. Here it is
4 1/2 cups vegetable broth
12 oz spaghetti
1/2 thinly sliced onion
4 garlic cloves
2 large stems of fresh basil
1 (16 oz) diced tomatoes (I used Hunts with basil and garlic)
2 tables olive oil.
Put everything, even the raw spaghetti, in a large pot that can be used on stove top. Sprinkle the olive oil over the top. Cover and bring to a boil. Turn down heat to simmer and cook, still covered, about 15 more minutes, stirring about every 5 minutes. Dish up into bowls and grate your favorite Italian cheese over the top. Season with salt and pepper to taste. As the pasta cooks with the other ingredient, it makes a great sauce. Even Frosty commented and said how good it was. Crusty bread with garlic and butter and you have a fantastic and quick dinner.

appetizers · Breads · Holiday Fare · Vegetables

Cheese & Spinach Puffs

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Taken from a Nov, 1987 SL magazine, this is a great appetizer to take to all those holiday parties. It is quick and easy. The flavor is really so good. Actually they are a great way to get little ones to eat “their spinach”. Popeye would love these.

1 (10 oz) package frozen chopped spinach, thawed

1/2 cup chopped onion

1/2 cup water

2 eggs, slightly beaten

1/3 cup grated Parmesan cheese

1/2 cup (2 oz) shredded Cheddar cheese

1/4 cup plus 2 tables commercial blue cheese dressing, or if you are like me and do not like blue cheese, use Ranch Dressing

1/4 teas garlic powder

1 (8 1/2 oz) package corn muffin mix (Jiffy is a good one)

Combine first 3 ingredients in a small saucepan; bring to a boil and cook 10 minutes. Drain very well, squeezing to remove excess liquid. Combine spinach mixture and remaining ingredients; stir well. Cover and chill 2 hours.

Shape mixture into 1″ balls and place 1 1/2″ apart on lightly greased baking sheets. Chill 30 minutes before baking.

Bake at 350 for 10 minutes; serve warm.

Yields: 4 dozen

Casseroles · Holiday Fare · Starches · Vegetables

Caramelized Onion & Gorgonzola Mashed Potatoes (or Cauliflower)

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As I was writing that title, I’m thinking to myself, if you are not eating potatoes, why not substitute cauliflower. Taken from a November 2001 Southern Living, this is a favorite side to all meats.

Since getting quite a few emails telling me that I needed to post something besides desserts 95% of the time. I listened. So for the remainder of this week, I will post great holiday sides, meats or salads. (I know I can’t stand to not post a few desserts, so might have to post a couple of times a day to get in my 95% desserts, plus the other foods I have promised. So here it is; the first of the commitments:

3 pounds Yukon gold potatoes (or cauliflower)

1 3/4 teaspoons salt, divided

2 tables butter

1 tables olive oil

2 medium onions, diced

4 garlic cloves, minced

2 teas chopped fresh or 1/2 teas dried rosemary

1/2 cup butter

3/4 cup half & half

3/4 cup Gorgonzola or blue cheese

3/4 teas pepper

Garnish: fresh rosemary springs

Bring potato or cauliflower to a boil with 1 teas salt with enough water to cover in a Dutch oven; cook 20-25 minutes or until tender. Drain and keep warm.

Melt 2 tables butter with oil in a skillet over medium heat; add onion and cook, stirring often, 12-15 minutes or until tender. Add garlic and cook 3 minutes. Stir in rosemary, remove from heat.

Mash potato or cauliflower with a potato masher, stir in 1/2 cup butter, half & half and cheese until blended. Stir in onion mixture unto a lightly greased baking dish.

Broil 3″ from heat 5 minutes or until top is lightly browned. Garnish, if desired. You can just sprinkle paprika and dried parsley if you don’t have fresh rosemary sprigs.

Serves 6-8 people

Now can I post the new carrot pound cake recipe that I found?