Tag: Veggies

Salads

Broccoli Cauliflower Salad

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I’m stepping out of my dessert mode for a day and posting a recipe that I love to make during the summer. I have discovered that I like broccoli raw, more than cooked.  So this recipe is a favorite of mine. Sometimes, I add a chopped green onion for more color and a 1/2 of a red bell pepper.

1 good size bunch of fresh broccoli, cut into small bite size pieces

1 medium cauliflower, cut into small bite size pieces

1 jar real bacon bits, or 10 strips of bacon, fried and crumbled

1/4 cup red onion, finely chopped

1 cup golden raisins

Dressing:

1 cup mayonnaise

1/4 cup sugar

2 teas white vinegar

Mix dressing ingredients and blend until thoroughly blended. Can be made the day before pouring over salad mixture.

Mix all salad ingredients, except bacon. Combine with dressing ingredients. Toss gently. Cover and chill for several hours or overnight. Add bacon just before serving.

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Sauteed Kale

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I am so proud of me, I am actually posting a recipe that is almost totally healthy. Not one teas of butter to be found in it. So all you butter lovers out there, just skip over this one and go straight to the dessert section.
I am trying to find different recipes that I can cook when my DIL is over having dinner. She is gluten, diary free, so this one will grace our normal butter-laden table next time she comes over.
4 qts water
1 tbles plus 1 1/2 teas salt, divided
2 heads kale, chopped
1/4 cup olive oil
1 large yellow onion, thinly sliced
1 tables minced garlic
3/4 cup chicken broth
1/2 cup apple cider vinegar
1 tables firmly packed dark brown sugar (I will use light, as that is what I have on hand)
1 teas garlic powder
1 teas onion powder
1/2 teas ground black pepper
In a large Dutch oven, bring water to a boil with 1 tables salt over medium high heat. Add kale; cook for 3 min, stirring occasionally. Remove from heat, and drain thoroughly; set aside.
In Dutch oven, heat olive oil and add onion; cook for 5-6 min stirring constantly. Add minced garlic, cook for 1 min, stirring constantly. Add the kale and cook for 2 min, stirring frequently.
Add chicken broth, vinegar, brown sugar and remaining 1 1/2 teas salt, garlic powder, onion powder and pepper.
Cook for 5 min, stirring frequently. Serve immediately.
Makes 8-10 servings

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?”

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)