Tag: Vegetables

Daily Thoughts · Holiday Fare · Super Bowl Recipes · Uncategorized · Vegetables

Veggie Dinner With Squash Dish (Calabacita)

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How was everyone’s Thanksgiving? Hope that all of you had the blessing of gathering around the table with family and friends to make some wonderful new memories. We were blessed to have two of our kids and their families here. Isn’t it just so wonderful to be able to enjoy your adult children? I heard about a family gathering that escalated into yelling and screaming because some of the relatives began to argue about something. That is something I just cannot even begin to understand. Years ago, my oldest sone, Jason, was in college and some of his friends came over when Jason came home for the holidays. They began to tell me how Jason would just walk into a room that was full of college boys, arguing over sports, or girls or something and Jason would yell “why can’t we all just get along?” and everyone would then start laughing. It is with a heart full of thanksgiving that we do enjoy our kids and so appreciate the time which we spend with them. Well, all that said, last night, after a full 5 days of cornbread dressing, potatoes, turkey, ham, pies and cakes and wonderful rolls, we realized yesterday that even our very unhealthy bodies were tired of all the greasy, rich meats and dishes. So we put on a pot of beans, cut up a head of cabbage, onion, cut up a couple of potatoes and got the small iron skillet out for cornbread. As I was looking in the fridge to get more butter out, (do not even think about asking me how many pounds of butter I have used the last 2 weeks, because I am too embarrassed to ell you.Lets just say that there is now an empty corner in the fridge where all the butter was stored) there was the Mexican squash I had bought, thinking that I might use it in a dish for Thanksgiving. But, there it was just sitting there waiting to be cooked. So out it came and it was such a great addition to our veggie meal. So, (after all the above 1000 words that was probably more than you ever wanted to know about our Thanksgiving) here is the recipe I used and it was so good.

2 cups cut up Calabacita Squash (Mexican squash)
2 tables olive oil
1 tables unsalted butter
1 teas fresh oregano
1/2 teas garlic powder
Salt and pepper to taste

Heat oil and butter in a small skillet. Add the cut up squash and seasonings to skillet. Stir until squash begins to brown a little on the edges. It was at this point that I added about 1/4 cup water to the pan and put a lid on so the squash would get tender. As it cooks, stir every few min so squash does not burn. If you like the flavor of the oregano, and garlic, you might like to add a little more per your preference. This squash is also great in vegetable soups.

appetizers · Breads · Daily Thoughts · Holiday Fare · Vegetables

Stuffed Like a Squash?

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Legally it is Fall. That means that I can crave cornbread dressing from this point on without the guilt. In summer, I feel so guilty telling people that I just have to have some dressing, when everyone is walking around with an ice cream cone in their hands or nibbling on crisp lettuce. But now….now, I can stand up and announce, “hi, my name is Trudy and I am a dressingaholic”. I think I could eat it every other day, in-between the hamburgers and pizza that I crave.
This morning after making sugar cookies while stuffing movie bags with Hersheys Chocolate bars and M&M’s to take to the movies with 8 of our closet friends this evening, dressing would not leave my mind. So luckily I had a zucchini still in the fridge. AND…a box of Stove Top Cornbread Dressing. I never use it during the holidays, (as nothing can take the place of homemade dressing)just when I am binge dressing eating during the summer or pre holiday. It satisfies my craving for dressing and makes an excellent side dish to go with the chicken fried steak we are having for lunch. Normally, this would be a meal for dinner, but since we will be gone watching “God Bless the Open Road tonight, our dinner will consist of popcorn, cookies and candy.
Yep, gotta have a good healthy meal before eating all the junk. So broccoli with butter and cheese, stuffed zucchini with the dressing with chicken fried steak and gravy. Then we don’t have to feel guilty for all the junk food we will consume tonight. Nothing says healthy eating like chicken fried steak and gravy!

1 large zucchini, washed, cut in half horizontally
1 box of Stove Top Cornbread Dressing (made according to directions on side of box, except that i added about a teas of sage to the boiling water before adding the dry dressing. I was going to tell you to place the leftover dressing that you don’t use in a ziplock bag and pace in freezer for stuffing mushrooms or a chicken breast or more squash, That was my plan until I stood at the stove and “snacked” on the leftover dressing. Not too much to freeze for a later use now.

Olive Oil
Salt & Pepper to taste

Scrape the middle of the squash out, either with a scoop or spoon, reserving or discarding. Be careful not to cut the outside of the squash, allowing it to be a “boat” for the dressing.
Using a pastry brush, apply a very thin coat of olive oil to the inside of the raw squash. Sprinkle with salt and pepper to taste.
Using a large tablespoon, fill the zucchini with about a 1/2 cup of the prepared dressing to each half of the squash. Bake in preheated 400 oven until squash is tender. About 20 minutes. If dressing begins to dry out, cover with foil.

appetizers · Daily Thoughts · Holiday Fare · Vegetables

Stuffed Mushrooms

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These great little gems have now been placed in my “oh my gosh why haven’t I made these before? I only have maybe 20 years or so left to eat them” folder! Because we had some friends over last night for spaghetti & meatballs, I started thinking about the left over cornbread dressing from Thursday evening when I made stuffed zucchini. They were so good I had the leftovers today for lunch. They were easy, quick and will be a favorite for any fall/winter dinners that we have.

12 large white mushrooms, cleaned and stems taken out and chopped very fine (the stems, not the mushrooms)
1 cup frozen chopped spinach, thawed and drained very well. I just continued to squeeze the thawed spinach until I couldn’t get anymore moisture to squeeze out.
1 box of sage or herb Stovetop ( I can’t remember what the box said now) cornbread dressing, made according to directions.
1 stick unsalted butter
1 tables Worcestershire
2 tables red wine vinegar
1/2 teas onion powder
Black Pepper to your liking
Parmesan cheese for topping the mushrooms.

Prepare a baking dish by spraying with Pam, big enough for the mushrooms to fit.
Melt about 2 tablespoons of the unsalted butter in a medium frying pan. Add the finely chopped mushroom stems and sauce until they are cooked. About 3-4 minutes. Sprinkle the onion powder,and pepper to your liking.
Add as much of the drained spinach as you like. (I used about 2/3 cup.) Stir until well mixed. Add about 1 cup of the corn bread dressing to this mixture. Stir until well combined.
Place about a tablespoon of this mixture into each hollow mushroom cap and then place mushroom in baking dish.
Melt the rest of the butter in a microwave safe container. When butter is melted, add the Worcestershire sauce and the red wine vinegar. Pour over the tops and around the mushrooms. Sprinkle the Parmesan cheese over the tops of the mushrooms and bake in preheated 350 over for about 10-15 minutes or until stuffing is bubbly and mushrooms are tender. d
*Depending on the size of the mushrooms, you might not use all of the stuffing mixture. I had some left over and just spooned it around the mushrooms in the dish so I could eat it all….it’s that good.

Chicken · Daily Thoughts · Meats · Vegetables

Cornbread Stuffed Zucchini

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Anything that reminds me of cornbread stuffing gets my vote. This is taken from 2017 Southern Living and I cannot wait to make it. Choose squash that are uniform in size. The best kind for this recipe are long, straight but not too skinny. (as per SL)

Serves 4

3 cups coarsely crumbled cornbread
4 zucchini
3 tables canola oil, divided
1 teas kosher salt, divided
16 oz ground chicken (I will use ground Italian seasoned turkey)
1/2 cup chopped red onion
4 garlic cloves, minced (about 2 tables)
1 teas paprika
1/2 teas black pepper
6 oz white Cheddar Cheese, shredded (about 1 1/2 cups)
1/2 cup fresh corn (I’m not a huge corn person, other than just corn on the cob, so think I will substitute fresh spinach, sautéed and drained well, before adding to mixture)
3 tables chopped fresh flat-leaf parsley

Preheat oven to 375. Spread cornbread in an even layer on one end of a baking sheet. Cut zucchini in hal lengthwise. Using a serrated tomato corer or melon baller, scoop out zucchini pulp to equal 3 cups pulp, leaving a 1/2″ shell intact.
Coarsely chop 1 1/2 cups of pulp; reserve remaining pulp for another use. Brush zucchini shells with 2 tables of the canola oil. Place zucchini shells on baking sheet with cornbread and sprinkle with 1/4 teas of the salt.
Bake zucchini and cornbread at 375 until cornbread is lightly browned; 8-10 minutes. Reduce oven to 350.
Heat remaining 1 tables oil in a large skillet; cook, stirring to crumble, until browned. (about 5-6 min)
Add onion, garlic, paprika, pepper, reserved 1 1/2 cups zucchini pulp and remaining 3/4 teas salt to skillet. Cook, stirring occasionally until onion is tender.
Transfer mixture to a large bowl and stir in cornbread, white Cheddar cheese, corn (or spinach) and parsley.
Divide chicken mixture evenly among zucchini shells. Place shells in a lightly greased baking dish. Bake at 350 until filling is lightly browned and zucchini is tender, about 25 minutes.

Casseroles · Daily Thoughts · Uncategorized · Vegetables

Slow-Cooker Green Been Casserole

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This is a wonderful side dish to add to the Thanksgiving table. Taken from Cooking with Paula Deen, November 2017 magazine, it is one of the recipes that will be at our Thanksgiving dinner. This whole magazine is full of great recipes. Get out and buy it…you won’t be sorry.

3 tables butter
1 (8 oz) package sliced fresh baby portobellos mushrooms
2 large shallots,sliced
2 cloves garlic, diced
5 tables flour
1 cup half & half
2 teas kosher salt
1 teas Italian seasoning
1/2 teas black pepper
2 pounds fresh green beans, cute into 2″ pieces
1 cup fresh french-fried onions

Spray a 4 to 6 quart slow cooker wit cooking spray.
In a large skillet, melt butter over medium heat. Add mushrooms and shallots; cook, stirring occasionally, until tender out 5 minutes.
Stir in garlic, cook for 1 minute.
Stir in flour, cook, stirring constantly, for 2 minutes. Gradually stir in half and half, salt, Italian seasoning and pepper. Cook until mixture thickens, 2-3 minutes. Stir in green beans and spread mixture into the slow cooker.
Cover and cook on low until beans are nearly tender ,4 to 5 hours. Stir mixture and increase heat to high.Cook, uncovered, stirring occasionally until sauce is thickened and beans are tender, about 30 minutes more Transfer to a serving dish and top with french fried onions Serve immediately.

Makes 8 servings

Casseroles · Uncategorized · Vegetables

Squash Casserole

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6 Tables unsalted butter, divided

3 lb yellow squash, sliced thick (about 5 medium squash)

1 medium size yellow onion, chopped

2 teas kosher salt, divided

2 large eggs, lightly beaten

1 (8 oz) sour cream

4 oz sharp cheddar cheese

2 oz Swiss cheese, shredded (about 1/2 cup)

1/2 cup mayonaise

2 teas chopped fresh thyme

1/2 teas black pepper

2 sleeves round butter crackers (such as Ritz),coarsely crushed

1 oz parmesan cheese, shredded (about 1/4 cup)

Preheat oven to 350. Melt 3 tables butter in a large skillet over medium heat. Add squash, onion and 1 teas salt; cook stirring often, until squash is just tender until liquid has evaporated, about 10 min.

Transfer mixture to a colander, set over bowl. Drain for 5 min; discard any liquid.

Stir eggs, sour cream ,cheddar, swiss, mayo, thyme, pepper and remaining 1 teas salt in a large bowl.  Gently fold in the squash mixture.  Spoon into lightly greased 11×7″ baking dish.

Microwave remaining 3 tables butter in microwave safe bowl until melted. About 15 seconds. Toss the crackers, parmesan cheese and melted butter until combined. Sprinkle over casserole. Bake in preheated oven for about 20-25 minutes or until crackers are golden brown.

*Taken from Southern Living Magazine

appetizers · Vegetables

Zucchini A La Meatless

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I know, that is a corny name, but just couldn’t help myself today. This past weekend we had two different sets of friends from California over for dinner as they were passing through town. It was not only imagegreat to see them, but it allowed me to cook for more than two, which just thrilled my soul. On Facebook last week, there was a recipe for stuffed zucchini, which looked and sounded so good, I had to try it. Am so glad I did. It was delicious! I do have to admit that the first night I made it, I followed the recipe pretty much to a T, and felt that it could use a little more seasoning, so the second night I made it, I added more and it was really good. So here it is:

4 zucchini, washed, dried and cut in half, vertically. With a small spoon, scoop out the middle of the pulp, being sure to leave the skin in tact. I also left the each end intact, so as to create like a boat, so the stuffing wouldn’t fall out either end.

1/3 cup olive oil

1/2 tea each s of the following: Italian seasoning, seasoned pepper, seasoned salt, garlic powder, and onion powder

1 ball of fresh mozzarella, cut into 1″ size squares (or you can sometimes find the fresh mozzarella already in little balls)

1 pint of cherry tomatoes

1/2 cup parmesan cheese

6 teaspoons of Italian flavored breadcrumbs

Chopped fresh basil

When zucchini is washed and wiped dry, scoop out the seeds with enough of the pulp to give you room to stuff each piece. Combine the seasonings with the olive oil. Using a pastry brush, brush the seasoned olive oil in all of the insides of the zucchini. Use a teaspoon to sprinkle about 1/2 to 1 teas of the breadcrumbs into the zucchini boat. Then cutting 16 cherry tomatoes in half, place 4 halves in each boat, leaving room between them to place a piece of mozzarella in them (this will be done after the first baking, not now)k Sprinkle some of the parmesan cheese over the tomatoes.

Bake in preheated 350 oven for about 25-30 minutes or until squash is tender. Remove from oven and place now the mozzarella pieces (or balls) in-between the tomato halves.

Cut fresh basil and sprinkle over the top. Place in oven and broil for 2-4 minutes until cheese is melted and is beginning to brown.

Casseroles

Oven Roasted Veggies

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Because Randy and I are trying to eat less meals, we have been on the lookout for different ways to make our veggie meals a little more exciting than just green beans and fried cabbage. When I saw this on FaceBook, I immediately knew that this would be such a great dinner. 2015-04-23 14.02.45Ingredients:

1 bundle of asparagus

1 small bag of snow peas

2 medium to small yellow squash

1 zucchini

1 small bag of baby carrots

1 package of grape tomatoes or cherry tomatoes

1 sweet potato

EVOO

2 tables rosemary (if using fresh, it will be 3)

2 1/2 Tables Basil (if using fresh, then it would be 1/3 cup)

McCormick’s steak seasoning (pepper-mix, it’s part of their Grinders series)

Sea Salt

1 1/2 teas garlic salt

Preheat oven to 425

Combine as much olive oil  (approx. 1/4 to 1/3 cup)as you like with the herbs and seasonings. Cut the vegetables in 1 1/2″ chucks. Place in a baking dish which has been sprayed with Pam or buttered. Toss all the veggies with the oil mixture and place in the baking dish. Bake, covered, for about 30 minutes. Then uncover and bake about 10-15 minutes longer. Depending on how soft you like your vegetables.

We will be serving this with a salad and Italian bread! ENJOY as a side dish or meal.

Daily Thoughts

A Senior Diet

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2015-02-04 16.38.19
Today Randy and I went grocery shopping. On the way to the store I had told him that we really needed to start eating more veggie meals and that we needed to try to eat a little more healthy so I can get into the pants this spring that I bought the last couple of years. I did NOT want to have to buy all new pants just to sit in our lazy boy chairs while watching the Food Network. He agreed and said he would help by adjusting his snack foods and told me to just buy veggies that would help us lower our cholesterol. We both figure that if we eat enough of these great green veggies, we can still have melted butter poured over them. Surely there are enough vitamins in the giant leafy greens to offset any (if any) bad fats in the butter. So we head over to the fresh veggie aisle. He tells me to go ahead and pick out some great healthy rich-in-vitamin foods, while he was going over to pick out a few healthy snacks for himself. We met at the check out counter where he handed me his “healthy” snacks. He got pretty defensive when I gave him the evil eye. He quickly alerted me to the fact that at least he got the $1 package of little donuts instead of the sack he usually gets…so what was the problem?
We checked out and headed to the car as we talked about our new way of eating. Because I knew that we would be cooking all of our new healthy foods when we got home, I thought it best to go ahead and eat the chocolate that Randy had picked out for me as a special treat. Like they say, why drag a bad thing out. So the chocolate is gone and the pot of turnip greens are on. Randy has the coffee brewing to drink along with the mini package of his favorite “little white donuts.”
Maybe next trip to the grocery store we will stay off the donut aisle and just head directly to the butter aisle; just to put on our healthy veggies, of course.

Daily Thoughts

Cauliflower VS Chocolate

Chocolate Castles2 Comments

I learned something yesterday. I learned that when I posted the recipe for oven-fried cauliflower, it got the 2nd highest views my blog has ever received. It was shocking to see that a veggie would out shine some fabulous dessert, like pumpkin bread pudding, or chocolate truffle cake, but who knew that on a blog called Chocolate Castles, a vegetable would win. So I am thinking that when I post a dessert such as “Chocolate Upside Down Cake” I think I will title it “Chocomato Upea Dosquash Cakeabean” That should get a lot of hits. With the many health conscience blogs out there just waiting for us to click on their tofu recipes and wheat germ pancakes recipe, it just never occurred to me that I should be posting more veggies. There is a diet dr. (you know who you are) that follows my blog and seems to always “like” some of the most fattening desserts that I post. That makes me wonder, is he a closet junk food junkie or does he just read and dream about eating all the desserts that we know we shouldn’t be eating? Maybe he is just waiting for me to get to 500 lbs then I would be yelling to him for help. This reminds me of the grocery store story that my daughter told me to tell you about. The incident made me feel like I weighed 500 lbs.

I was at Kroger in Dallas and was hurridly getting what I needed to head home and cook. Almost finished, I headed to the frozen food aisle. I opened the door to get frozen rolls, but before I knew it, I dropped the packages of frozen rolls down in the frozen case. Bending over to retrieve them, the door of the frozen food section, closed, hitting me on my rear end. Trying not to fall over, I quickly put my right food over the bottom bar of the grocery cart, trying to regain my balance, when the grocery cart began to roll away from me. The next moment, I found myself with one foot stuck between the two bottom bars of the cart and the other leg, straddling, trying to stand up. I ended up spread eagle on my stomach, with one leg still in the grocery cart and the frozen food laying in front of my face. Knowing I wasn’t hurt, I hurriedly  looked around to see if anyone saw my little acrobatic stunt. Thank goodness, I was the only one on the aisle, but when I was finally able to pick myself up from the floor, my daughter called. I began to tell her my story and she was laughing so hard she started crying. She put her phone on speaker and told me I had to repeat the whole story so my son-in-law could hear. As fast as I could, I checked out, thinking that it was all probably caught on camera and all the Kroger employees would be spending their 15 min breaks watching the blonde trying to shop the frozen food section. To this day,Jodi breaks up laughing when we talk about how all these things always seem to happen to me.

Tonight, I will be in search of a new healthier veggie dish to post tomorrow. It was exciting to see so many visitors that apparently are in love with veggies. Yesterday…cauliflower, tomorrow…something squash. But, if I have to go get any frozen veggies for the recipe, I am going to be sure I’m alone on the frozen food aisle;just in case, history really does repeat itself.

  

I have now added Kroger to my list of “never going back there” stores!