Category: Vegetables

Casseroles · Holiday Fare · Vegetables

Baked Zucchini In Sour Cream

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Well, here it is folks, another (and I might add, probably the last veggie recipe this week, as I’m dying to post several new desserts) veggie recipe and since yesterday I said I would post a squash recipe, I thought that this one would be well received. It is from a cookbook that my aunt gave me back in the 60’s and each book of the set specializes in one of the following: salads, meats, vegetables and of course, desserts. The first cake I ever made came from the dessert book and I still make it today. A one bowl…oops, I always go back to desserts, don’t I? Back to the squash (did Adam name it that? and if so, how did he come up with that name? Squash) Was there a vegetable in the Garden of Eden that he accidentally sat or stepped on or did he taste something he didn’t like and wished that it would “squash away?” in the flood? Anyhow, this recipe is a great one for fall and is easy and really rich and flavorful. BTW, do not email me that the flood was years after Adam, I was just trying to be funny.

6 zucchini

2/3 cup sour cream

1 c grated Cheddar cheese

1 tables butter

1/2 teas salt

3 tables fresh bread crumbs

2 tables grated cheese

Cut squash into 1/2″ slices; simmer in water for 10 minutes.  Drain water from squash well.  Place in 8″ casserole dish that has been lightly greased. In a medium size bowl, combine sour cream, Cheddar cheese, butter and salt. Pour sauce over squash. Combine bread crumbs and remaining cheese; sprinkle over casserole. Bake at 375 for 10-15 minutes, or until bubbly. Let stand 5 minutes before serving.

Serves: 6

Vegetables

Oven-Fried Cauliflower

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Everywhere I go, friends are substituting cauliflower for potatoes. I have to admit, that I have actually mashed cauliflower and seasoned it as you would potatoes and served it without really missing the mashed potato taste too much. Of course, with enough cheese in anything, it taste good, right? But this caught by eye and indeed, when you are cutting back on starches, this one will give you that rich deep flavor that you expect sitting down to a great dinner, without all the starch. Taken from yet, another SLM, what would I do without you?

1 cup light mayonnaise

1 medium cauliflower, broken into flowerets

1 cup Italian-seasoned breadcrumbs

Place mayo in a large heavy-duty zip-top plastic bag. Add cauliflower; seal and shake to coat.

Place breadcrumbs in a large heavy-duty plastic bag. Add half of cauliflower mixture. Seal and shake to coat. Spread in a single layer onto a lightly greased baking sheet. Repeat with remaining cauliflower mixture and breadcrumbs.

Bake at 350 for 1 hour.

Makes 6-8 servings

Soups · Vegetables

Green Vegetable Soup

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Don’t turn up your nose just yet. Think, environmentally  green and clean. We have green cleaning products, green energy and now, here is green soup. Not only will you feel clean, but hopefully energized.

Serves 4

3/4 cup uncooked orzo

4 teaspoons olive oil, divided

1 1/2 cups thinly sliced leeks (about 2)

1 cup thinly sliced celery

1 tablespoon minced garlic, divided

1/4 teaspoon salt

3 1/4 cups unsalted chicken stock

1 cup water

3 thyme sprigs

1 cup frozen green peas

1 cup green beans, cut into 1″ pieces

1 (15 oz) can cannellini beans, rinsed and drained

2 cups baby spinach leaves

2 tablespoons grated fresh Parmesan cheese

2 teaspoons grated lemon rind

1 tablespoon fresh lemon juice

Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat a large Dutch oven over medium heat. Add 2 teas oil; swirl to coat. Add leeks, celery, 2 teas garlic and salt; sauté 5 minutes. Add stock, 1 cup water and thyme. Cover bring to a boil. Add peas and beans. Simmer, uncovered 4 minutes. Discard thyme. Stir in pasta and 1 cup spinach.

Place 1 cup spinach, basil, cheese, rind, juice 1 teas garlic and 2 teas oil in a food processor; process until smooth. Divide soup among 4 bowls; top with spinach-basil pesto.

 

Daily Thoughts · Starches · Vegetables

Easy & Quick & Delisious & Cheap Pasta Primivera (you are probably getting the idea by now)

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Last night I fed Mr. Meat & Potato Guy, this really good made up at the last minute, Pasta Primvera.   You can put it in the crock pot or oven and go off and forget about it for a few hours. He actually liked it and said how good it was. So thought I would pass it on.

I chopped up the left over veggies that I had on hand, onion, celery, zucchini, fresh spinach and carrots. Sauted them in about 2 tables olive oil until the onion was clear. Tossed them in a oven proof pan and added a can of fresh tomatoes (14.5 oz), 1 can of tomato sauce (15 oz), 2 cans of water and a package of McCormick Spaghetti extra thick  spaghetti seasoning package. Added about 1 teas more of garlic powder and 1 teas more Italian seasoning. Stirred, covered pan with lid and baked it for 3 hours at 325. Came out thick and smelled divine. Cooked some spaghetti and wa-la, tossed some freshed shaved parmesan over the top, baked some Pepperidge Farm garlic toast while the noodles were cooking and had a great dinner. Don’t be afraid to use up the veggies in your fridge for things like this. The kids (or your meat loving hubby) won’t even know that there are veggies in the sauce. When I have V-8 on hand, I use that as part of the sauce as it gives extra nutrition and that way, you don’t feel so guilty when you have chocolate cake or key lime pie for dessert, because, “look at all the veggies I just ate and how healthy I must be now that I have had such a huge amount of healthy food?”

Starches · Vegetables

Pecan-Parsley Rice

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If I think about what I would love to have on Mothers Day, Rice is right up there along with ham, fried chicken or roast, of which this recipe would compliment.

The recipes I have posted this week were recipes that I thought would be great to have this Sunday when we celebrate memories and Mom’s.

Hoping each of you a most blessed and wonderful Mothers Day……

1 tables butter

1/4 cup minced onion

2 (6 oz) packages long grain and wild rice blend*seasoning packets discarded or save for another time.

4 cups chicken broth

1/2 cup water

3/4 cup chopped pecans, toasted

1/4 cup chopped fresh parsley

1/2 teas salt

1/2 teas black pepper

1/2 teas lemon zest

2 tables fresh lemon juice

In a medium saucepan, melt butter and add onion, cooking until onion is transparent and soft.

Add rice, stirring constantly for about 1 min. Stir in broth and 1/2 cup water.  Bring to a boil; cover and reduce heat to low. Simmer for 25 min or until liquid is absorbed and rice is tender.

Remove from heat and add pecans and next 5 ingredients, fluffing with fork.

*Using Uncle Ben’s Long Grain and Wild Rice Blend if possible

Casseroles · Starches · Vegetables

Potato, Artichoke & Mushroom Saute

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Please, if you picked up the momma or daddy artichokes, put them down and back away, this recipe is only good with “baby artichokes”. If you will notice, this is now 3, count them, 3 days in a row I am posting a recipe that does not include sugar. What is wrong with me???? Maybe it is the new different color I had put on my nails yesterday.

As I am writing this with blue fingernail polish, yes, you heard me correctly, blue, actually Easter Egg blue, it has dawned on me that both you and I need to get out of our comfort zones and have something on the Easter Table next week besides, ham, baked beans, potato salad, deviled eggs and coconut cake for dessert. Let’s surprise our friends and family with some new dishes, served with love, with fingernails that have blue, green or yellow polish, which goes lovely with the dyed Easter eggs. This again, comes from the Food & Wine book. Randy told me that since he had to pay $29.99 for this recipe book, I had better use it quite a bit. So get ready, you are going to see some new fancy recipes for awhile, or at least until he forgets about me insisting on keeping it. I only have 30 days to try it for free, and since I cannot cook all the ones that sound amazing in 30 days, I told him I just had to keep it. This truly does sound delis and I am making it for Easter.

Since it won’t be Easter dinner without deviled eggs, go ahead and serve them alongside this dish and tell them that the Devil Egged You Do It!

3 medium red potatoes (about 1/2 pound) Sliced about 1/4″ thick

Salt

1 large can artichoke hearts, drained

1/2 lemon

4 tables unsalted butter

1/4 cup white dry wine

1/2 pound shitake mushrooms, stems discarded and caps quartered

1 medium shallot, minced (or white onion, if you cannot make yourself buy a shallot)

1 oz aged hard goat cheese, such as Gouda or Etude (I am going to be honest here, I have never heard of Etude, so will be using Gouda)

In a small saucepan, cover the potatoes with water. Add a large pinch of salt and bring to a boil. Simmer the potatoes until they are tender. Drain and cool.

Take the drained artichoke hearts and squeeze the lemon over them.

In a small skillet, melt 1 tables of the butter. Add artichokes to the skillet and cook a few minutes, stirring a few times. About 2 minutes. Add the white wine and bring to a boil.

Set aside. In a large skillet, melt 1 tables butter and add the mushrooms and season with salt. Cover and cook over medium heat, stirring occasionally until the mushrooms are browned and tender, about 4 min. Push the mushrooms to one side of the skillet and add the remaining 2 tables butter. Add the minced shallot (or onion) and cook until softened. Add potatoes, season with salt and turn to coat them with the butter. Cook until the potatoes are golden brown, (about 2 min per side) Gently fold in the mushrooms along with the artichokes and season with salt and pepper. Garnish with shaved cheese and serve.

Casseroles · Daily Thoughts · Vegetables

Sauteed Brussels Sprouts & Mushrooms With Crispy Prosciutto

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Over the last 3 days I have been in such a baking mood. I have made 2 cakes, a big batch of chocolate/pistachio biscotti and a pecan pie. Over the holidays, the only dessert that I did not make, even though I couldn’t get the picture of it out of my head, was pecan pie. So I finally got a piece of homemade pecan pie. It was about 7 p.m. last night and because it was Fri night and we think that we cannot watch Shark Tank without sitting with a plate of a great dessert on our laps, I jumped up and knew that this was the night. I was not going to let another day go by without having my “once a year” piece of pecan pie. I don’t like it because of the pecans, in fact, I don’t put but about 1/2 cup of finely crushed pecans. I love it because of the gooey middle. I only put the small amount of pecans on it because I don’t want people to think that I’m crazy for saying I love pecan pie, when actually there would be no pecans in it. Last night was amazing….Shark Tank and pecan pie…..Randy reminded me that years ago, we described our nights as “amazing” because of something else, now it’s the dessert and fav tv shows that dictate how we rate the nights….Hum……well, maybe we will talk about that at another time. Now, for the recipe that I began to post. Pecan Pie is not my only love, I have come to truly appreciate and love Prosciutto..Because my oldest, Jason, taught me that fresh brussels sprouts were totally different than frozen ones, I use only the fresh now. This is a great accompaniment to any meat dish, or as a main dish with a salad and bread..

4 tables olive oil, divided

2 (3.5 oz) packages prosciutto, chopped

2 1/2 lbs fresh brussels sprouts, halved

2 (8 oz) packages baby portobello mushrooms

1/2 cup balsamic vinegar

1 tables minced garlic

1 tables sugar

1 teas onion powder

1 1/4 teas salt

1/2 teas pepper

In a large skillet, heat 2 tables olive oil over medium heat. Add prosciutto, cook for 12-14 min, stirring constantly, until browned and crispy. Remove from skillet and set aside, reserving drippings.

Increase heat to medium-high. To skillet, add remaining olive oil, sprouts, mushrooms, vinegar, garlic sugar, onion powder, salt and pepper. Cover and cook for 5 min. Remove cover and continue cooking for 10 min, stirring frequently. Stir in prosciutto. Serve hot.

*Recipe is taken from Southern Lady Magazine

Chicken · Meats · Soups · Vegetables

Vegetable Soup

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I know, I know, I should be posting recipes that will help you stick to your New Year’s Resolution of losing that extra 10 lbs, but let’s wait till spring when cold salads sound better than they do when it is 50 degrees and the fireplace is just calling our name to sit by it with a book, blanket and a bowl of hot soup. Now, see doesn’t that sound better already? Besides, we really need this extra little “roll” to help us stay warm. So head to the kitchen and whip up this delicious vegetable soup.

3 quarts chicken broth

2 lbs red potatoes, cut into 2″pieces

1 lb carrots, cut into 1″ pieces

1 large onion, cut into 1″ pieces

1 stalk celery, peeled and chopped

1 (2 lb) bag frozen baby lima beans

1 (1 lb) bag frozen niblet corn

1 (28 oz) can crushed tomatoes

2 (14.5 oz) cans fire-roasted diced tomatoes

3 tables garlic powder

1 1/2 tables salt

1 tables sugar

1 tables Worcestershire sauce

In large stockpot, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to medium-low, simmer uncovered for 2 hours, stirring occasionally. (I like to put it in a heavy pot and bake it at 300 for 2-3 hours). Also that allows you to leave the house and come home to a great smelling kitchen. Serve with fried garlic toast (find that recipe on the blog)

Casseroles · Vegetables

New & Improved Green Bean Casserole

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When I opened up my link to the Pioneer Woman’s blog  today and saw this recipe, I knew it would be on my table next Thursday. I have never been a real fan of the “casserole” that America feels like it is not really Thanksgiving without this sitting on the table beside the sweet potatoes. Thanks Pioneer Woman for upping the image of the infamous casserole. You are a winner in my books, as I know this dish will be.

  • 2 pounds Fresh Green Beans, Ends Cut Off
  • 4 slices Bacon, Cut Into 1/4 Inch Pieces
  • 3 cloves Garlic, Minced
  • 1/2 whole Large Onion, Chopped
  • 4 Tablespoons Butter
  • 4 Tablespoons All-purpose Flour
  • 2-1/2 cups Whole Milk
  • 1/2 cup Half-and-half
  • 1-1/2 teaspoon Salt, More To Taste
  • Freshly Ground Black Pepper, To Taste
  • 1/8 teaspoon Cayenne Pepper
  • 1 cup Grated Sharp Cheddar Cheese
  • 1 jar (4 Ounce) Sliced Pimentoes, Drained
  • Extra Milk For Thinning If Necessary
  • 1 cup Panko Bread Crumbs

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

 

 

Vegetables

Green Bean (Hum…trying to think of something cute to get your attention for this great version of GB)

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Once again, taken from !st Bapt, Jacksonville, this recipe caught by eye because of the sauce.

2-3 cans whole green beans (yes, all you little healthy organic cooking angels out there, you can use fresh green beans, you will just need to microwave them to soften them first.)

1/3 cup crumbled bacon

2/3 cup chopped onion

6 tables butter

1/3 cup light brown sugar

1/2 teas salt

1/2 teas pepper

1 tables Worcestershire sauce

Microwave bacon until crisp & drain. Set aside. Melt butter in saucepan and saute onions in butter until clear. Add salt, pepper and , sugar & Worcestershire sauce to butter and onions. Simmer until well blended. Drain the green beans and place in casserole dish you have greased. Pour sauce over beans. Sprinkle bacon on top and bake at 350 until bubbly.

*Arent you proud of me, I actually posted a veggie dish that is pretty healthy and low cal, well, except for the butter and brown sugar,but can you imagine me posting a recipe that doesn’t have butter or sugar in it? Will work on that