Eggplant Panini with Pesto
1 large eggplant, about 12-14 oz
kosher salt to taste
olive oil spray, I used my misto
12 oz french bread, or baguette, cut into 4 pieces
4 slices 3 oz total part skim mozzarella cheese (Sargento )
2 tbsp skinny pesto
8 thin sliced tomato
Slice the eggplant into 1/4-inch thick slices.
Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant.
Pat the eggplant dry with paper towels.
Preheat panini grill.
Lightly spritz eggplant with olive oil, season with salt and pepper.
When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through.
Set aside.
Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.
Close and lightly spray the top of the bread with oil.
Place on a panini press and close until the cheese melts and the bread is toasted.
Cut in half diagonally and eat immediately.
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Broccoli Cheese Bake
8 cups fresh broccoli
1/2 cup butter
2 tablespoons all-purpose flour
1 small onion, chopped
1 1/4 cups milk
salt and pepper, to taste
4 cups swiss cheese, shredded
2 eggs, beaten
Preheat the oven to 325°F.
Place the broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender, but still firm, about 2 to 6 minutes. Drain and set aside.
Melt the butter in a medium saucepan over medium heat. Add the flour and cook until bubbly.
Stir in the onion. Gradually add the milk, stirring well.
Bring to a boil and cook for 1 minute.
Remove from the heat and season with salt and pepper.
Stir in the cheese and eggs; mix well.
Combine the mixture with the broccoli and transfer to a 9x13-inch casserole dish. Bake for 30 minutes.
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Philly Cheesesteak Stuffed Portabello Mushrooms
6 ounces thin sliced sirloin steaks
1/8 teaspoon kosher salt
black pepper to taste
cooking spray
3/4 cup diced onion
3/4 cup diced green pepper
1/4 cup light sour cream
2 tablespoons light mayonnaise
2 oz light cream cheese, softened
3 oz shredded mild provolone cheese, or cheese of your choice
4 medium portobello mushrooms, with no cracks
Preheat the oven to 400°F. Spray a baking sheet with oil.
Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
Season steak with salt and pepper on both sides.
Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
Transfer to a cutting board and slice thin, set aside.
Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.
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Cheesy Cauliflower Casserole
1 large head of cauliflower, cut into florets
1 cup frozen corn
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 1/2 cups cheddar cheese, shredded
salt and pepper, to taste
Preheat the oven to 350°F. Bring a large pot of water to a boil. Add the cauliflower and boil it for 5 minutes, allowing it to soften. With 1 minute remaining, add the frozen corn. Drain the vegetables and set them aside.
In a medium-sized saucepan, add the butter over medium-high heat. Add the flour, stirring until completely smooth. Add the milk and 1/2 cup of cheese, then continue stirring until the cheese is melted and the sauce thickens up.
Add the cauliflower and corn to a medium-sized casserole dish. Pour the cheese sauce over the vegetables, mixing it so the cheese covers everything. Sprinkle it with salt and pepper to taste, then add the 1 cup of remaining cheddar cheese on top.
Place the casserole in the oven and bake for 30 minutes. After 30 minutes, turn the oven to broil and bake (while watching it) for 2-3 minutes, or until the cheese is lightly browned.
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Baked Feta Mashed Potatoes
6 tbl. unsalted butter, cut into cubes, plus more for the dish
4# russet potatoes, peeled, quartered lengthwise and sliced into 1/4-inch-thick pieces
2 cups half-and-half
Kosher salt and freshly ground black pepper
One 7-ounce block feta cheese
1/2 cup sour cream
1 tablespoon chopped chives
Preheat the oven to 400°F. Grease a 9-by-13-by-2-inch (3.75-quart) casserole dish with butter.
Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes.
Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.
Cook’s Note
The potatoes can be made a day in advance. Cool the mashed potatoes in the casserole dish to room temperature, then cover and refrigerate. To reheat, cover the dish with aluminum foil and bake at 400°F until heated through and steaming, 25 to 30 minutes.
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Eggplant Chicken Casserole
3 cups cubed peeled eggplants, mostly cooked, (I use 3 min instantpot with 1 c stock. drain and save juice.)
1 small onion, chopped
6 ounces cheddar cheese, grated
2 (8 ounce) cans diced tomato with basil garlic and oregano, drained. if no seasoning, add fresh basil and oregano to the mix
1 cup cooked chicken, cut up
2 eggs, beaten or 4 egg whites
pepper, to taste
parmesan cheese, for top
I used plain diced tomatoes so i chopped up 1/2 c fresh basil and and a teaspoon of dry oregano.
Heat a skillet over medium heat.
Spray it with vegetable cooking spray and immediately add onion. Cook and stir until onion is soft.
Place in a large bowl and add all other ingredients except parmesan cheese. Mix well.
Pour into a casserole dish that has been sprayed with vegetable spray.
Sprinkle with parmesan cheese.Bake at 350°F for about 1 hour.
Source: Diane Appler
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Baked Ratatouille With Havarti Cheese
1 medium eggplant, sliced 1/8th inch thick
1 tsp kosher salt
1 tbsp olive oil
1/2 small onion, diced
3 garlic cloves, crushed
1/8 tsp cracked black pepper
2 cups crushed tomatoes
1/8 tsp red pepper flakes, optional
1 bay leaf
1 teaspoon fresh thyme
4 fresh basil leaves, finely chopped
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 small, 6 ounce zucchini, sliced 1/8th inch thick
1 smalll, 6 ounce yellow squash, sliced 1/8th inch thick
3 oz light Havarti cheese, shredded
Preheat oven to 375°F.
In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes. Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat.
In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.
Add 1 cup of the sauce to a casserole dish. Layer the eggplant, squash and the zucchini. Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes.
Serving: 1 slice,
WW= Blue Smart Points:3Green Smart Points:3Purple Smart Points:3Points +:5
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Ginger, Lime, and Edamame Spaghetti Squash
1 spaghetti squash 3#- (able to fit in the instant pot whole)
1 cup water
3 tbsp reduced-sodium soy sauce
2 limes divided
4 tsp sugar
1 tbsp grated fresh ginger
1/8 tsp crushed pepper flakes
12 oz frozen shelled edamame
1 cup matchstick or shredded carrots
1/2 cup green onion
both green and white parts
2 oz unsalted peanuts
or slivered almonds, coarsely chopped
1/2 cup chopped fresh cilantro
Cook the squash on trivet, add 1 cup water, cook whole 14 min hi pressure, natural release 7 min.
Cut the squash in half crosswise, not lengthwise- helps to make longer spagetti. Scrape out the seeds and connecting strands with a spoon.
Remove trivet in the Instant Pot. Press saute and add the frozen edamame and bring to a boil 2 min. Then drain.
Meanwhile, combine the soy sauce, juice of 1 of the limes, sugar, ginger, and pepper flakes in a small bowl. Whisk until well blended and set aside.
To create long spaghetti squash strands, run a fork around the outer edges of the squash to release the strands, rather than “raking through” the strands.
Place the squash in a large serving bowl or divide among 6 individual bowls. Top the squash evenly with the edamame, carrots, and green onion, spoon the soy sauce mixture evenly over all, and sprinkle with the nuts and cilantro. Do not stir. Cut the remaining lime into 6 wedges and serve with the squash to squeeze over all.
Notes:
This is good reheated, and its equally good cold.
And if you don't have peanuts or cilantro its equally good. You can substitute any chopped onion for the green onion.
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Pasta With Butternut Sauce, Spicy Sausage And Baby Spinach
11 oz 4 links spicy chicken Italian sausage
1 lb butternut squash, peeled and diced
1 tbsp whipped butter
10 oz pasta, wheat or gluten-free
1/4 cup shallots, minced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
Remove squash with a slotted spoon and place in a blender, blend until smooth.
Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
Serve with additional parmesan cheese on the side if desired.
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Cauliflower Steak
1 large cauliflower
4 tablespoons butter, softened
2 large cloves of garlic, grated or crushed
Salt and pepper
1/2 cup chimichurri sauce (storebought or homemade)
Preheat the oven to 400°F and line a sheet pan with parchment paper.
Prepare the Cauliflower:
Remove the green leaves from the underside of the cauliflower and trim the stem flat.
Rinse the cauliflower under cold running water, then dry with paper towels.
Place the cauliflower stem side down on the cutting board and carefully cut 2 sides off so they are flat.
Cut the cauliflower in half, then cut each half in half again for a total of 4 thick cauliflower slices
Place the cauliflower steaks/slices on the sheet pan.
In a small dish combine the softened butter and the grated/crushed garlic together, blending well.
Spread a tablespoon of the garlic butter on both sides of each steak/slice. Sprinkle with salt and pepper.
Roast the Cauliflower Steaks:
Transfer the sheet pan to the oven and roast the cauliflower steaks for 10 minutes, turn the steaks with a spatula and continue to roast for another 15 minutes or until tender when pierced at the stem with a skewer.
Serve each cauliflower steak with a tablespoon or more of chimichurri sauce.
Notes:
Save the pieces of cauliflower that has been cut off for another purpose.
Try to choose cauliflower that has a thick stem down the center. If the stem is skinny then you will only get 2 cauliflower steaks from it.
Cauliflower adapts well to a variety of sauces such as our buffalo sauce, tahini sauce, spicy Thai peanut sauce or a creamy cheddar cheese sauce.
Source: savorthebest.com
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Blackened Roasted Cauliflower ‘Steaks’
1 – 2 tablespoons olive oil
1 large head cauliflower
blackened, creole or cajun seasoning of choice (recipe for homemade below)*
1 pint cherry or grape tomatoes
chopped fresh parsley, to serve
lemon wedges, to garnish
grain of choice – quinoa, brown rice or farro
himalayan salt, to taste
fresh ground pepper, to taste
Preheat oven to 425°degrees F.
Prep the Cauliflower: Place the cauliflower stem side down, and using a sharp knife cut into the top center and slice the cauliflower in half. You want to create as many cauliflower steaks as you can from the center cut out that will be at least 3/4 inch thick. The remaining sides and pieces can be cut into cauliflower nuggets and roasted alongside the steaks, or on a separate baking sheet. I feel it’s best to use two baking sheets to prepare this meal. Using two will give you plenty of room for the steak slices to be turned over without too much crowding.
Roasting: Grease your baking sheet/s and carefully place your cauliflower steaks along with the broken florets, or place the florets on a separate baking sheet. Using an small brush, gently brush the ‘steaks’ and florets with oil. Sprinkle as much seasoning as you wish to coat on ‘steaks’ and florets. Add your tomatoes to the baking sheet, you can coat these with oil too and add a sprinkle of sea salt.
Place your baking sheet into the oven, if using two, place sheets on separate racks or side by side, depending on the size. Bake for 15 minutes, gently flip ‘steaks’ and stir florets, season again and bake for an additional 15 minutes.
Serve immediately with roasted tomatoes, grain of choice, sprinkle of chopped parsley and lemon wedges.
Store: Leftovers can be stored in the refrigerator for 4 days, in a covered container.
Notes:
*Blackened Seasoning
3 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons sea salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon mustard powder
Place ingredients into small jar or container and blend well. Store leftovers in the pantry for later use. Makes just under 2/3 cups.
Source: https://simple-veganista.com
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Garlic Roasted Cheesy Sheet Pan Asparagus
1 lb fresh asparagus, ends snapped off
3 tbsp olive oil
1 1/2 tbsp minced garlic
salt & pepper, to taste
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Spread the asparagus, evenly, in a single layer on a large sheet pan.
In a small bowl, whisk together the oil and garlic until evenly combined. Pour the mixture evenly out over the veggies. Using your hands, toss the asparagus just until completely coated. Spread back out into an even, single layer.
Liberally salt & pepper the asparagus. I recommend more freshly ground black pepper than salt.
Bake at 425°F for 15 minutes, or until the asparagus has become tender, but not yet wilted.
Carefully take the pan from the oven, sprinkle the cheeses evenly out over the asparagus. Return to the oven, baking an extra 2 minutes, or until the cheese is completely melted.
Turn the broiler on, and broil just until the cheese bubbles and begins to turn golden brown.
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Creamy Eggplant Parmesan Casserole
1/2 cup panko bread crumbs
1 cup KRAFT Shredded Parmesan Cheese, divided
1 eggplant (1-1/2 lb.), cut into 1/4-inch-thick slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
3/4 cup milk
3 cloves garlic, minced
6 Tbsp. chopped fresh basil, divided
16 KRAFT Slim Cut Mozzarella Cheese Slice s
1 large tomato, thinly sliced
Heat oven to 400°F.
Cover 2 baking sheets with parchment. Combine bread crumbs and 1/4 cup Parmesan in shallow dish. Reserve 2 Tbsp. crumb mixture for later use. Spray both sides of 1 eggplant slice with cooking spray; dip in remaining bread crumb mixture, turning to evenly coat both sides of eggplant slice. Place on prepared baking sheet. Repeat with remaining eggplant slices.
Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.
Meanwhile, microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk until blended. Stir in garlic and 1/4 cup basil.
Spread 1/4 cup cream cheese sauce onto bottom of 9-inch pie plate sprayed with cooking spray. Top with layers of 1/3 of the eggplant, 4 cheese slices, 1/4 cup of the remaining Parmesan and 1/3 cup of the remaining cream cheese sauce; repeat layers twice. Top with tomatoes, remaining cheese slices and reserved crumb mixture.Bake 25 min. or until heated through. Sprinkle with remaining basil.
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Spaghetti Squash Pie
1 spaghetti squash (at least 4 1/2 lbs.)
1 lb. extra-lean ground beef (4% fat or less)
2 cups canned crushed tomatoes
1/2 cup (about 4 large) egg whites or fat-free egg substitute
1/2 cup shredded part-skim mozzarella cheese
Seasonings: onion powder, garlic powder, salt, Italian seasoning
Preheat oven to 400°F. Spray a large pie pan with nonstick spray.
*Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down.
Bake until tender, about 40 minutes.
Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Add ground beef, and season with 1/2 tsp. onion powder, 1/2 tsp. garlic powder, and 1/4 tsp. salt. Cook and crumble for about 5 minutes, until fully cooked. Transfer to a large bowl.
Remove squash from oven, but leave oven on. Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture.
Thoroughly blot dry, removing as much moisture as possible. Transfer 5 cups squash strands to the large bowl. (Reserve any extra squash for another time.)
Add canned crushed tomatoes, egg whites/substitute, and 1 tsp. each onion powder, garlic powder, and Italian seasoning. Mix thoroughly. Transfer mixture to the pie pan and smooth out the surface.
Bake until slightly firm, about 25 minutes.
Sprinkle with cheese. Bake until cheese has melted and lightly browned, about 10 minutes.
Let cool for 10 minutes before slicing. Makes 4 servings.
*Spaghetti Squash Alternatives: Save time by cooking it in the microwave; save effort by making it in a slow cooker
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Corn Fritters
3 large egg(s), separated
4 medium corn, kernels removed with a knife*
1 medium sweet red pepper(s), diced the size of corn kernels
1/3 cup(s) uncooked scallion(s), diced
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
2 Tbsp all-purpose flour
2 spray(s) cooking spray, butter-flavored
Instructions
In a small bowl, beat egg whites until stiff but not glossy; set aside.
In a medium bowl, lightly beat egg yolks. Add corn, red pepper, scallions, salt, black pepper and flour;
thoroughly combine and then fold in egg whites.
Coat skillet with cooking spray and warm over high heat; when skillet is hot, reduce heat to medium.
Spoon a heaping tablespoon of batter onto skillet to make each fritter.
(Do not press fritters down with your spatula since they are meant to be fluffy.)
Cook for about 2 to 3 minutes; carefully flip and cook until lightly browned and cooked through,
about 2 to 3 minutes more. Remove cooked fritters to a serving plate and cover to keep warm.
Repeat until all batter is used and then serve immediately.
Yields about 4 fritters per serving.
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Cheesy Scalloped Potato Bundt
2 1/2 pounds Yukon gold potatoes (about 8 medium)
1 cup heavy cream
2/3 cup grated Parmesan
1 clove garlic, grated
1 tablespoon chopped fresh rosemary
3 scallions, thinly sliced
Kosher salt and freshly ground black pepper
12 slices mild Cheddar, cut in half
Preheat the oven to 400° F. Generously butter a 12-cup bundt pan (use all the butter; it may seem like a lot, but the potatoes need it to stick to the sides of the pan and to crisp up).
Thinly slice the potatoes on a mandoline (they need to be thin enough to easily bend when folded). Starting on the bottom of the pan lay the potatoes in a slightly overlapping formation, sticking to the butter, until the entire pan is covered in one layer of potatoes.
Stir together the heavy cream, Parmesan, garlic, rosemary, scallions, 2 teaspoons salt and a few grinds of black pepper in a large bowl. Toss the remaining potatoes in the cream mixture until well coated.
Using a quarter of the potatoes, layer them in a circular formation, slightly overlapping in the bottom of the pan. Top with 8 pieces of the Cheddar in a slightly overlapping circle. Repeat two more times. Top with the remaining quarter of the potatoes so that all of the cheese is covered. Bake until the potatoes are a dark golden brown, crispy on top and a paring knife can easily be inserted and removed into the center of the dome, about 1 hour 20 minutes. Let rest for 10 minutes. Run a small offset spatula around the edges of the pan to help loosen the potatoes from the side. Invert onto a serving platter. Serve immediately.
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Asparagus with Tangy-Smoky Dressing
1 pound asparagus, trimmed
2 hard-boiled eggs, recipe follows, yolks and whites separated
1 teaspoon Dijon mustard
1 lemon, zested and juiced
1 tablespoon white wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
1/4 cup olive oil
1 tablespoon capers
In a large pot of water over medium heat, add the asparagus spears and steam until barely tender, about 4 minutes. Drain and set aside.
Meanwhile, make the dressing: Put the egg yolks in a small bowl and break them up with a fork until no clumps remain. Add the mustard,
lemon juice, vinegar, smoked paprika, salt and pepper, to taste, and whisk until smooth. Drizzle in the olive oil, while whisking,
to make a creamy dressing. Arrange the asparagus on serving plates.
Chop the egg whites and sprinkle them over the asparagus along with the lemon zest and capers. Drizzle with the dressing and top with freshly ground black pepper,
to taste. Serve warm, room temperature or chilled. Yield:
4 servings
Source: Melissa d'Arabian
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Creamy Spring Peas With Pancetta
Kosher salt
2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
1 pound sugar snap peas, trimmed
1/4 pound snow peas, trimmed and thinly sliced
4 ounces pancetta, chopped
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
Juice of 1 lemon
Freshly ground pepper
Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.Yield:
6-8 servings Courtesy of Food Network Magazine
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Roasted Vegetable Chili with Cornbread Biscuits
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
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Oven Baked Onion Rings
Nonstick cooking spray
4 cups baked potato chips
1/2 teaspoon cayenne
1 cup lowfat buttermilk
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 to 2 large Vidalia onions, peeled
Preheat the oven to 450° F.
Spray a baking sheet slightly with oil and set aside. Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.
Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet. Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste,
and serve immediately.
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Old Bay Cauliflower Salad
2 heads cauliflower
4 large celery stalks, finely diced
1 cup frozen peas, thawed
1/2 cup finely diced red onion
2 cups mayonnaise
1 Tablespoon Old Bay Seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon coarsely ground black pepper
Salt to taste
Directions
Bring a large pot of water to a boil. Cut heads of cauliflower into 3" pieces (as seen in the picture above). Have a large bowl of ice water ready as well as a paper-towel lined (many layers) baking sheet. Working in batches, blanch the cauliflower in the hot water, each batch for 3-4 minutes. Remove and immediately place in the ice water to stop the cooking process. Let sit in water for a few minutes and remove to the paper-towel lined baking sheet (you will need to continue to add ice to keep water cold for the other batches). Repeat process with the rest of the cauliflower.
When all cauliflower is done, break into smaller pieces with your hands (stems too) and give a rough chop with a knife. Here is the most important part, you will want your cauliflower to be really, really dry before you mix it with the mayo. Let it sit for a while in a single layer on a dry tray. Not doing this will result in a runny and diluted salad.
Mix together mayonnaise, Old Bay, red pepper flakes and black pepper in a medium-sized bowl (you can do this up to a day ahead).
In a large bowl add blanched cauliflower, celery, peas and red onion. Mix with the mayo-Old Bay mixture and salt to taste. Refrigerate for at least four hours before serving or overnight.
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Garlic Smashed Potatoes
1 lb. baby Yukon potatoes
2 cloves garlic, minced
1 tsp. thyme
4 tbsp. butter, melted
kosher salt
Freshly ground black pepper
1/2 c. grated Parmesan
Preheat oven to 425 degrees F.
Add potatoes to a large pot. Cover with water and add a generous pinch of salt. Bring water to a boil and simmer the potatoes until tender, about 15 minutes. Drain and let sit until cool enough to handle.
On a large rimmed baking sheet, add potatoes. Toss with melted butter, garlic and thyme. Using the end of a small glass or major jar, press down on the potatoes to smash them into a flat patty. Season each smashed potato with salt and pepper, then sprinkle Parmesan on top.
Bake until the bottoms of the potatoes are beginning to crisp and the Parmesan is golden brown, about 25 minutes.
Serve warm.
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Cheesy Mushroom and Broccoli Casserole
3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper
Special equipment: 1 1/8-quart oval casserole dish
Preheat oven to 425°F.
Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
Recipe courtesy of Sunny Anderson, 2008
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Spicy Creamed Corn Crumble
3 tablespoons unsalted butter, melted, plus more for the baking dish
6 to 8 ears of corn, kernels removed (about 4 cups) and juices scraped from the cobs and reserved
1 1/2 cups heavy cream
1/4 cup chopped pickled jalapenos
1 tablespoon sauce from canned chipotle in adobo
1/2 cup roughly chopped cilantro leaves
Kosher salt
1 cup crushed tortilla chips (about 2 1/4 ounces; crushed to pea-size)
1/3 cup all-purpose flour
1/2 teaspoon sugar
1/2 cup crumbled Cotija cheese (about 2 1/4 ounces)
Lime wedges, for serving
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Preheat the oven to 375°F. Butter a 2-quart baking dish.
Toss the corn kernels with their juices and heavy cream together in a large bowl and mix to combine. Transfer 1 cup of the corn mixture to a food processor and puree until very smooth, then add back to the bowl. Fold in the jalapenos, chipotle sauce, 1/4 cup cilantro, and 1 1/2 teaspoons salt. Spread the corn mixture evenly into the prepared baking dish.
Mix the crushed tortilla chips, flour, sugar and 1/2 teaspoon salt in a medium bowl. Drizzle in the melted butter and toss together with a fork until clumps start to form. Sprinkle evenly over the corn filling.
Bake until the top is light golden brown and the corn filling is bubbling up the sides, 35 to 40 minutes. Let sit for 10 minutes. Sprinkle with the Cotija and remaining 1/4 cup cilantro. Serve with lime wedges on the side.
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Mashed Potato Casserole
4# yukon gold potatoes, cooked
sour cream
butter
milk
Use ricer for potatoes. Combine rest of ingredients. Pour into casserole dish.
Topping:
onions, cheddar cheese, panko crumbs.
Bake 1 hour at 350°F
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Parmesan Crusted Brussels Sprouts
1 lb. Brussels sprouts, trimmed and halved
1/2 c. flour
2 Eggs, beaten
3/4 c. panko bread crumbs
1 c. freshly grated Parmesan
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne
Caesar dressing, for dipping (optional)
Preheat oven to 400°F. Grease a large baking sheet with nonstick cooking spray or olive oil.
Add flour to a medium shallow bowl and eggs to a separate medium shallow bowl. In a third shallow bowl, whisk together panko bread crumbs, Parmesan, olive oil, salt, garlic powder and cayenne.
Working in batches, toss brussels sprouts in the flour until fully coated then dunk in eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about 25 minutes.
Serve immediately with caesar dressing, if using.
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Quinoa with Roasted Butternut Squash
One (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
5 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
¼ cup shelled pistachios
1 ½ cups quinoa
4 cups vegetable broth or water
¼ cup dried cranberries
1 tablespoon white wine vinegar
3 ounces baby spinach
Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.
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Butternut Squash Fries
0=SmartPoints™
3 spray(s)olive oil cooking spray
1 pound(s)uncooked butternut squash, peeled, seeded, long “neck” cut into sixteen 3/4-inch-thick sticks*
1 tsp table salt, or to taste
1/2 tsp chili powder, or to taste (optional)
Preheat oven to 450ºF. Coat a baking sheet with cooking spray.
Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 14 to 18 minutes. Yields 4 fries per serving.
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Crunchy Sweet Brussels Sprout Salad
1 pound Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries
Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
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Brussels Sprouts Gratin
Servings: 6 • Size: 1/2 cup • Points +: 3 pts
16 oz brussels sprouts, trimmed of outer leaves and sliced in half
1/4 tsp kosher salt
black pepper, to taste
olive oil spray
1/2 tbsp butter
1/3 cup chopped shallots
2 tsp all purpose flour (or gluten free flour for GF)
3/4 cup fat free milk
1/4 tsp kosher salt
1 tsp fresh thyme
1 tbsp grated parmesan cheese
2 oz grated Gruyere cheese, divided
Preheat oven to 400°F. Spray an 8?x12? gratin dish or casserole with olive oil. Add the brussels sprouts and season with salt and pepper. Spray more olive oil over the brussels and place in the lower third of the oven. Bake 15 minutes, toss and bake an additional 10 minutes.
Heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes. Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens. Add fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
Pour over the brussels sprouts, and top with the remaining cheese. Bake for 15 minutes until top is lightly browned and bubbly.
Source: http://www.skinnytaste.com Skinnytaste.com
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Sweet Potato Casserole
2 pounds of sweet potatoes, cleaned
4 tablespoons melted butter
¼ cup milk
¼ cup packed brown sugar
2 tablespoons maple syrup
1 teaspoon cinnamon
1 egg
1 teaspoon vanilla
cooking spray
For the topping:
½ cup packed brown sugar
½ cup flour
4 tablespoons melted butter
¼ cup chopped pecans
1 cup miniature marshmallows
Preheat the oven to 350°F. Line a sheet pan with foil and coat with cooking spray. Prick the potatoes with a fork and place them on the pan.
Bake the potatoes until tender, 45 minutes to an hour.
When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the potatoes in a large bowl.
Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
Grease a 9 inch square pan or 2 quart baking dish with cooking spray.
Spread the sweet potato mixture evenly in the pan.
In another bowl, mix together the brown sugar, flour, melted butter and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
Bake for 25-30 minutes or until topping has lightly browned.
Remove from oven, sprinkle the marshmallows over the top then return to the oven.
Bake for an additional 3-5 or until marshmallows are just melted.
Serve immediately.
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Caprese Stuffed Mushrooms
4 portobello mushrooms
2 tbsp. extra-virgin olive oil
2 c. shredded mozzarella
1 pint cherry or grape tomatoes, halved
2 cloves garlic, minced
2 tbsp. fresh basil, thinly sliced
kosher salt
Balsamic glaze, for drizzling
Preheat oven to 425ºF. Place mushrooms on a parchment-lined baking sheet and brush with oil.
Add mozzarella to mushroom caps and top with tomatoes. Scatter with garlic and basil and season with salt.
Bake until mushrooms are tender and cheese is melty, 25 minutes.
Drizzle with balsamic glaze and serve.
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Eggplant Salad
Soak 1/4 cup minced red onion in water. Pierce 2 eggplants with a fork; microwave until soft, 20 to 25 minutes. Cool slightly, then halve, scoop out the flesh and chop. Drain the onion; toss with the eggplant, 3 tablespoons olive oil, some chopped cilantro and parsley, a squeeze of lemon juice, and salt and pepper. Drizzle with more olive oil.
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Eggplant Crisp with Walnut Streusel
2 to 3 large eggplants (3 1/2 pounds total)
6 tablespoons olive oil, plus extra for drizzling
2 cups grape tomatoes, halved
Kosher salt and freshly ground black pepper
1/2 cup panko
1/2 cup chopped walnuts
1/4 cup all-purpose flour
1 clove garlic, finely grated
3 tablespoons roughly chopped fresh dill
3 tablespoons roughly chopped fresh parsley
1/2 cup crumbled feta (about 2 1/2 ounces)
Zest of 1 lemon
Adjust two racks to the top and bottom position of the oven and preheat to 400 degrees F. Line a baking sheet with foil.
Pierce the eggplants all over with a fork, and place on the foil-lined baking sheet. Drizzle with olive oil. Roast on the top rack until completely soft when pierced with a paring knife, 1 hour to 1 hour 15 minutes.
Meanwhile, toss the grape tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds pepper. Spread on a small baking sheet and roast in the same oven until the tomatoes are soft and wrinkled, about 20 minutes. Transfer to a large bowl.
Mix together the panko, walnuts, flour and 1/2 teaspoon salt in a small bowl. Drizzle in 3 tablespoons olive oil and mix until the mixture starts to clump. Reserve.
When the eggplants are cool enough to handle, halve them and scoop the soft flesh into the bowl with the tomatoes (if the eggplants are too slippery to handle, hold them with a clean towel while scooping). Discard the skins and stems. Using a fork or spoon, mash the eggplant into smaller bite-sized pieces. (It's okay if the tomatoes get mashed in the process.) Add the garlic, 1 tablespoon each of dill and parsley, the remaining 2 tablespoons olive oil, 1 1/2 teaspoons salt, and a few grinds of pepper. Check for seasoning and add more salt, if necessary.
Drizzle a little olive oil in the bottom of a wide 2-quart baking dish. Spread the eggplant mixture in the dish. Sprinkle feta in an even layer, then top with the reserved panko-walnut mixture. Bake until the top is golden brown and the eggplant is hot, 30 to 35 minutes.
Right before serving, sprinkle with the remaining 2 tablespoons each dill and parsley and the lemon zest.
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Baked Ratatouille
For the sauce:
2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
2 bell peppers, diced (we used red and yellow)
Salt, to taste
Pepper, to taste
1 can (28 ounces) crushed tomatoes
2 tablespoons fresh basil (approx 8-10 leaves), chiffonade
For the sliced veggies:
2 eggplants
6 Roma tomatoes
2 yellow squash
2 zucchinis
For the herb seasoning:
2 tablespoons fresh basil (approx 8-10 leaves), chiffonade
1 teaspoon garlic, minced
2 tablespoons fresh parsley, chopped
2 teaspoons fresh thyme
Salt, to taste
Pepper, to taste
4 tablespoons olive oil
Preheat the oven for 375°F.
Slice the eggplants, Roma tomatoes, squash, and zucchini into approximately 1/16-inch rounds, then set aside.
Heat 2 tablespoons of olive oil in a 12-inch oven safe pan. Sauté onions, garlic, and bell peppers until soft. Season with salt and pepper, then add crushed tomatoes. Stir until ingredients are fully incorporated. Turn off the heat, then add basil. Stir once more, then smooth the surface of the sauce with your spatula.
Arrange the sliced veggies in alternating patterns, (e.g. eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.
Mix herb seasoning and pour over the vegetables.
Cover the pan with tin foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.
Serve while hot as a main dish, or as a side dish. The ratatouille is also excellent the next day.
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Sheet Pan Eggplant Parm
4 tablespoons olive oil
2 large cloves garlic, thinly sliced
One 28-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving
1 medium-large eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
1/3 cup all-purpose flour
2 eggs, beaten
3/4 cup Italian-style breadcrumbs
1 pound fresh mozzarella, thinly sliced
1/4 cup grated Parmesan
Pan 18-by-13-inch sheet pan. Preheat the oven to 450°F.
Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
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Cheesy Baked Asparagus
1 bunch of asparagus, woody ends trimmed
3 T. butter, melted
1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
1 T. grated Parmesan cheese
3/4 C. shredded mozzarella cheese
Italian seasoning
Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter. Sprinkle the house seasoning and Parmesan cheese over the top. Place in a 400°F oven for 15 minutes. Remove and top with the mozzarella cheese and a little sprinkling of Italian seasoning over the top. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.
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Refrigerator Dill Pickles
3 1/2 cups water
1 1/4 cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill
Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture.
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Refrigerator Dilly Beans
2 cups of green beans
1 cup vinegar
1 cup water
2 ½ tablespoons of sugar
2 cloves of garlic OR 3 tablespoons of minced garlic scapes
1 ½ teaspoons of kosher salt
½ of a medium onion, sliced thinly
2 sprigs of fresh dill
½ teaspoon of whole black peppercorns
¼ to 1 teaspoon of red pepper flakes (depending on how hot you want them) – you
can also add a whole dried chili if you have one.
You don’t need any canning supplies for this project. You don’t even need special jars. I reused a jar from store-bought sauerkraut for mine. Use whatever you have on hand, as long as it’s glass and has a lid.
Make your brine. This is the longest part of this process (and it only takes a few minutes!) so do this first. Add your water, vinegar, salt, sugar, and garlic (which you’ve minced) to a saucepan and bring it to a boil. Once it is boiling, turn it off and set it aside to cool down to room temperature.
Trim the beans. You want them all to fit in your jar with about an inch at the top
so the brine covers them completely. You can trim both ends, or just the stem end. I think the pointy blossom end of beans are pretty, so I leave them. It’s up to you.
Blanch the beans. Bring a saucepan of water to a full boil, then dump the beans in and boil them for thirty seconds. Drain them, and quickly add them to a bowl of iced water to shock them and stop the cooking process. You want your beans to be brightly colored and still crisp.
Drain the beans and set them aside. Add your onions, dill, red pepper flakes, and peppercorns to your jars.
Now add your beans to the jars. They look prettiest standing upright, but don’t worry about being perfect. The easiest way is to lay the jar on its side, or hold it horizontally, and place the beans inside.
Go ahead and pour your brine in once it has reached room temperature. Fill the jar to 1/2 inch below the top of the jar, and put the lid on. Place the jar of dilly beans in the fridge, and let them sit for at least two days before eating them.
They’ll keep for up to six months in the fridge, but I’ll bet you foldable money that you won’t have them around nearly that long! Source: In The Garden online
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Roasted Vegetable Summer Medley
3 Tbs. olive oil
2 cloves garlic, minced
1 C. summer squash
1 C. eggplant
1 C. red bell pepper
1 C. yellow bell pepper
1 C. green bell pepper
3 sprigs rosemary
3 tsp. parsley, chopped
Heat a large skillet on medium heat. Slice squash into 1/4 inch rounds. Slice eggplant into 1/2 inch slices, then cut slices into quarters. Cut peppers into strips.
Add the olive oil and garlic to pan and toast for about one minute. Once the oil is hot, crackles slightly when water is splashed onto it, add the squash and rosemary (2 sprigs). Cook for about five minutes before adding eggplant, and all color peppers. Cook for about five minutes or until slightly browned. Remove from heat and serve with remaining sprig of rosemary and parsley.
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Pickled Beets
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
Roasted Beets:
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil
Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
To eliminate then Roasted Beets step, I used beets in a jar from Costco
Roasted Beets:
Preheat oven to 400°F.
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
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Basil & Parsley Asparagus
1 pound asparagus, ends trimmed
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon McCormick® Basil Leaves
1/8 teaspoon McCormick® Black Pepper, Ground
3 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese
Cook asparagus in boiling water in large uncovered skillet on medium-high heat 5 minutes or until tender-crisp. Drain well. Place on serving dish.
Stir parsley, basil and pepper into melted butter. Pour over asparagus. Sprinkle with Parmesan cheese. Serves: Makes 4 servings.
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Jill's Hash Brown Casserole
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 container (8 oz.) sour cream
1/2 C. butter, melted
1 bag (32 oz.) frozen hash-brown potatoes (about 7 1/2 C.)
1 medium onion, chopped (about 1/2 C.)
1 package (8 oz.) shredded Cheddar cheese (about 2 C.)
Ground black pepper
1/2 C. crushed corn flakes
Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle with the corn flake crumbs. Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling.
Serving Size / Yield
8 servings
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Creamy Parmesan And Chive Mashed Cauliflower
1 head cauliflower, chopped and steamed
1 T. olive oil
4 cloves garlic, minced
2 T. almond milk
½ C. Parmesan cheese, shredded
Salt and pepper to taste
2-3 T. chives, chopped
In a large skillet, heat oil and sauté garlic until fragrant. Add in steamed cauliflower briefly to coat with garlic juices. Transfer cauliflower and garlic into a food processor. Add in Parmesan, salt, and pepper; pulse to combine. Add in almond milk and pulse once more until you have a creamy texture. Stir in chives and garnish with extra on top.
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Veggie Lasagna Stuffed Portobello Mushrooms
1 teaspoon olive oil
2 loose cups baby spinach, chopped
3 cloves chopped garlic
1/3 cup chopped onion
1/3 cup chopped red bell pepper
kosher salt
3/4 cup part skim ricotta
1/2 cup grated parmesan cheese
1 large egg
4 large basil leaves, chopped
4 large portobella mushroom caps
1/2 cup marinara sauce
1/2 cup part skim shredded mozzarella
Preheat the oven to 400°F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix. Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!
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Roasted Lemon Asparagus
1 bunch asparagus (about 1 pound), stems peeled if thick
1 tablespoon lemon zest, divided
1 tablespoon lemon juice, divided
1 tablespoon olive oil
Salt and freshly ground pepper, to taste
1 tablespoon chopped parsley
Preheat the oven to 400°F.
Snap the tough ends of the asparagus off. Place the asparagus on a baking sheet and toss to coat with the olive oil, half of the zest and half of the lemon juice. Spread the spears out into a single layer and season with salt and pepper.
Roast the asparagus for 10 to 15 minutes or until tender-crisp. Remove from the oven and toss with the remaining zest, remaining juice and the parsley.
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Cheesy Baked Ratatouille
1 C. Alfredo Sauce
1 Small Eggplant, thinly sliced
1 Medium Zucchini, thinly sliced
1 Medium Yellow Squash, thinly sliced
3 Medium Tomatoes, thinly sliced
1 1/2 tsp. Fresh Basil, chopped
1 1/2 tsp. Fresh Thyme, chopped
1/8 tsp. Sea Salt
1/8 tsp. Ground Black Pepper
1 C. Shredded Mozzarella Cheese
Preheat the oven to 400°F. Spread the alfredo sauce evenly over the bottom of a gratin dish. Alternate layering slices of eggplant, zucchini, squash, and tomatoes around the gratin dish, starting from the edge and working towards the center. Season the ratatouille with basil, thyme, salt, and pepper. Cover with foil and bake for 30 minutes. Uncover and sprinkle the ratatouille with shredded mozzarella. Continue baking for 10-15 more minutes, or until cheese is fully melted.
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Broccoli Hash Brown Casserole
1 (30 ounce) bag shredded hash browns
1 (10 ounce) bag chopped broccoli, thawed and drained well
2 (10 3/4 ounce) cans cheddar cheese soup
salt
pepper
1 small onion, chopped
1/4 cup butter
1 1/2 cups sour cream
2 cups sharp cheddar cheese, shredded
1 cup crushed Ritz cracker
1/4 cup melted butter
Saute onions in 1/2 stick butter. Mix onions with broccoli, hash browns and soups, Salt and pepper to taste. Pour into a greased 9 x 13 pan. Top potatoes with the following, in order: sour cream, sharp cheddar cheese and Ritz cracker crumbs. Bake for 1 hour and 15 mins at 300°F.
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Scalloped Potatoes
Gratin
1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1/2 cup grated Parmesan, plus more for broiling
Preheat the oven to 400° F.
In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes
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Roasted Brussels Sprouts and Shallots with Balsamic Glaze
2 tbsp olive oil
1 lb brussels sprouts, trimmed and halved
2 large shallots, peeled and cut into ½” thick wedges
kosher salt and black pepper to taste
1 tbsp balsamic glaze
Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.
Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.
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Ratatouille Fustini
1 medium size eggplant - Peeled and Sliced into 1/4 inch thick circles
Kosher salt
1 Tablespoon Fustini's Single Varietal EVOO
1 large zucchini, sliced into 1/4 inch circles
1 Tablespoon Fustini's Herbs de Provence Olive Oil
2 small summer squash, cut into 1/4 Inch thick circles
1 Tablespoon Fustini's Garlic Olive Oil
1 large onion, sliced
1 Tablespoon Fustini's Lavender Balsamic Vinegar
2 Roma tomatoes, sliced 1/4 inch thick circles
Salt and pepper
3 Tablespoons butter, melted
1/2 Cup bread crumbs
Preheat oven to 350°F. Lay the eggplant slices on paper towels and season both sides with kosher salt. Let stand 30 minutes then rinse in cold water and drain thoroughly. Heat the Fustini's Single Varietal EVOO in an oven proof pan over medium heat and add the eggplant. Saute on both sides until soft, 3 to 5 minutes. Remove from the pan and add the zucchini slices cooking them for just a few minutes until slightly softened. Remove the zucchini from the pan and add the Fustini's Herbs de Provence Olive Oil and the summer squash. Cook for another minute or two and remove the squash. Add the Fustini's Garlic Olive Oil and onions and cook, stirring frequently, until the onions are soft and translucent, 8 to 10 minutes. Add the Fustini's Lavender Balsamic Vinegar and cook for another 2 minutes. Remove the pan from the heat and layer the eggplant, zucchini, summer squash and sliced tomatoes over top the onions. Season with salt and pepper. Combine the melted butter and bread crumbs and sprinkle over the top and place into oven. Bake until hot and slightly browned, 10 to 15 minutes. Serve immediately.
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Best Ever Green Bean Casserole
For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Preheat the oven to 475°F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400° F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
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Minted Peas & Rice with Feta
1 1/4 cups reduced-sodium chicken broth
3/4 cup instant brown rice
1 1/2 cups frozen peas (6 ounces)
3/4 cup sliced scallions
1/4 cup finely crumbled feta cheese
1/4 cup sliced fresh mint
Freshly ground pepper to taste
Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.
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Trio of Peas
2 teaspoons canola oil
1 cup snow peas, trimmed
1 cup sugar snap peas, fresh or frozen
2 cups frozen peas (8 ounces)
1/2 teaspoon freshly grated lemon zest
4 teaspoons lemon juice
1 1/2 teaspoons dried tarragon
1 teaspoon butter
salt to taste
Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Stir in lemon zest, lemon juice, tarragon and butter; season with salt.
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Bok Choy, Carrots and Green Beans
1 teaspoon peanut oil
3 tablespoons minced shallots
2 carrots, sliced diagonally
1 cup cut green beans
1 cup chopped bok choy
1/3 cup low-fat, low-sodium vegetable broth
1 tablespoon light soy sauce
Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3
minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer
for 2 minutes. Add the soy sauce and serve.
Makes 6 servings
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Homemade Giardinere
1/4 C. Kosher salt
1 C. carrots, diced
1 C. cauliflower, cut into florets
8 serrano peppers, sliced (remove seeds for less heat)
2 cloves garlic, minced
3 stalks celery, diced
2 C. canola oil
1 Tbs. dried oregano
2 tsp. black pepper
Combine the water and salt in a glass bowl. Mix until the salt has dissolved. Add the carrots, cauliflower, peppers , garlic, celery, and stir to combine. Refrigerate overnight.
The next day, drain and thoroughly rinse the vegetables. In a clean bowl, mix the oil, oregano, and black pepper . Add the veggies and mix to combine. Allow to rest overnight in the refrigerator.
To store for 2-3 weeks, place into airtight mason jars prior to refrigerating.
Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette
1 lb butternut squash, peeled and cut into 3/4-inch chunks
1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
2 tablespoons extra virgin olive oil + 1 teaspoon
1/2 teaspoon kosher sea salt
freshly ground black pepper
1/4 cup dried unsweetened (or sweetened) cranberries
Dijon Vinaigrette:
2 teaspoons Dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons extra virgin olive oil
two pinches of salt
freshly ground black pepper
Preheat the oven to 450°F. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).
Roast the vegetables at 450°F. for 20 to 30 minutes, tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides.
Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.
In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
Gently place the roasted vegetables in large bowl. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.
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Scalloped Corn
15.25 oz. can whole kernel corn, drained (I used white)
14.75 oz. can cream style corn (again, I used white)
2 green onions, chopped
2 eggs, beaten
20 Ritz Crackers, crushed (I used the new bacon flavored)
2 T. butter, melted
1 C. shredded sharp cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. French fried onions, crushed (for topping)
In a bowl, combine both cans of corn, the onions and the beaten eggs. Stir in the crackers, butter, cheese, salt and pepper. Pour into a lightly greased 9x13 baking dish. Bake at 350 degrees for 40 minutes. Remove and top with the crushed fried onions. Return to the oven for 5-6 minutes or until onions are lightly browned.
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Spicy Whole Roasted Cauliflower
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad. Makes 6 servings.
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Grilled Vegetable Couscous with Raisins and Almonds
Cook 2 cups dry Israeli couscous. Make 1 recipe Grilled Vegetables with Lemon Herb Dressing, cut into pieces. Mix with couscous, 1/2 cup toasted sliced almonds, 1/2 cup golden raisins, and any remaining dressing. Makes 8 cups. Serves 8.
Note: Use with Grilled Vegetables with Lemon-Herb Dressing
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Asparagus with Shallot-Mustard Cream(WW)
2 tsp vegetable oil
2 small shallot(s), minced
1 Tbsp all-purpose flour
1/2 cup fat-free evaporated milk
1/2 cup fat-free chicken broth
2 tsp mustard, coarse-grain
1/8 tsp table salt, or to taste
1 1/2 pound asparagus, trimmed
Heat oil in a small saucepan over low heat. Add shallots and cook until softened, stirring occasionally, about 6 minutes; stir in flour.
Very gradually whisk in milk and broth; bring to a simmer and let cook 1 minute. Whisk in mustard and season with salt; cover and keep warm.
Steam asparagus until tender, about 3 to 4 minutes. Divide asparagus among 4 plates and top each with about 5 tablespoons of sauce.
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Asparagus with Lemon Mustard Vinaigrette
1-1/2# fresh asparagus, washed 1 tbl. country-style Dijon mustard
1 sm. red onion, thinly sliced 1 tbl. red wine vinegar
2 tsp. McCormick Lemon & Pepper Seasoning ½ tsp. sugar
1/4 c. olive oil
Steam or boil asparagus 7-10 min. or until crisp-tender. Rinse with cold water. Place asparagus on large platter and top with red onion. Combine remaining ingredients. Drizzle over asparagus and serve.
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Got-Extra-Zucchini Spoon Bread
1 cup fresh or frozen whole kernel corn
1/2 cup chopped onion (1 medium)
1/2 cup green sweet pepper strips (1 medium)
1/2 cup water
1 cup chopped zucchini
1 cup chopped tomato (2 small)
1 cup shredded cheddar cheese (4 ounces)
1/2 cup cornmeal
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Several dashes bottled hot pepper sauce
In a large saucepan combine corn, onion, pepper strips, and water. Bring to boiling; reduce heat.
Cover and simmer for 5 minutes. Do not drain. Stir in zucchini, tomatoes, cheese, and cornmeal. Set
aside.
In a small mixing bowl beat eggs slightly; stir in milk, salt, pepper, and hot pepper sauce. Stir egg
mixture into the vegetable mixture in the saucepan.
Turn the mixture into a greased 1-1/2-quart casserole. Bake, uncovered, in a 350°F. oven
about 40 minutes or until set. Let stand for 5 minutes. Makes 6 servings.
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Zucchini with Balsamic Vinaigrette
2 medium zucchini
1small red sweet pepper
1small yellow sweet pepper
1 tablespoon olive oil
1/4 teaspoon salt
1/3 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh basil
1 tablespoon pine nuts, toasted
81/2-inch-thick slices French bread (baguette), toasted
2 ounces provolone cheese, cut up (1/2 cup)
Halve zucchini crosswise; slice lengthwise into 1/4-inch-thick pieces. Halve and seed peppers; cut into 3/4-inch-thick strips. Line a 15x10x1-inch baking pan with foil; arrange zucchini and pepper strips on pan. Combine 1 tablespoon olive oil and salt; brush onto vegetables. Bake, uncovered, in a 325°F oven for 15 to 20 minutes or just until tender.
Meanwhile, for dressing, in a blender container or food processor bowl combine 1/3 cup oil, vinegar, and garlic; cover and blend or process until smooth. Stir in parsley.
To serve, arrange zucchini and pepper strips on 4 salad plates; drizzle with some of the dressing. Top with basil and pine nuts. Serve each with 2 bread slices and cheese. Makes 4 side-dish servings.
Make-Ahead Tip: To serve cold, roast vegetables and prepare dressing. Cover each separately and chill up to 24 hours.
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Zucchini Chips
1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T fat-free milk
2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Cooking spray
Preheat oven to 425°F.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl.
Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack
coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp.
Serve immediately. Servings: 4
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Sesame Garlic Broccoli
4 cups fresh broccoli florets
2 teaspoons chili sauce
1 teaspoon sesame oil
3/4 teaspoon garlic powder
1/8 teaspoon salt
1 teaspoon sesame seeds
Combine all ingredients but sesame seeds in a Medium Ziploc® Zip’n Steam® Bag. Seal bag and shake to mix ingredients. Place bag in microwave.
Cook on full power for 2 1/2 to 3 minutes. Use shorter time for a crisper yet tender result.
Allow bag to stand 1 minute before handling. Gently shake bag to distribute seasonings.
Carefully open bag, garnish with 1 teaspoon sesame seeds, and serve. Makes 4 Servings
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Ginger Broccoli with Almonds
4 cups fresh broccoli florets
2 Tablespoons slivered almonds
1 Tablespoon butter
3/4 teaspoon ground ginger
1/4 teaspoon salt
Combine all ingredients in a Medium Ziploc® Zip ’n Steam® Bag.
Seal bag and shake to mix ingredients. Place bag in microwave.
Cook on full power for 2 1/2 - 3 minutes. Use shorter time for a crisper yet tender result.
Allow bag to stand 1 minute before handling. Gently shake bag to distribute butter and seasonings. Carefully open bag and serve. Makes 4 Servings
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Green and Gold Stir-Fry
Nonstick spray coating
3 medium leeks, thinly sliced (1 cup)
1 tablespoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1 clove garlic, minced
1 to 2 tablespoons olive oil or cooking oil
1/2 teaspoon toasted sesame oil
2 cups broccoli flowerets
2 cups yellow sunburst squash or yellow
summer squash, cut into small wedges
Lemon wedges
Fresh basil (optional)
Spray a wok or large skillet with nonstick coating. Preheat over medium heat. Add leeks, oregano,
and garlic; stir-fry for 2 to 3 minutes or until leeks are tender. Remove from wok or skillet; set aside.
Add 1 tablespoon olive oil or cooking oil and the toasted sesame oil to wok. Add broccoli and
squash; stir-fry for 3 to 4 minutes or until vegetables are crisp-tender, adding remaining oil if necessary.
Return leek mixture to wok; heat through. Serve with lemon wedges. Garnish with additional basil, if
desired. Makes 4 servings.
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Broccoli Casserole
1 can cream of mushroom soup
1 cup mayonaisse
2 eggs, slightly beaten
1 small onion, chopped
2 (10-oz.) packages frozen chopped broccoli, thawed and drained
1 1/2 to 1 1/2 cups shredded sharp cheddar cheese
lemon juice, worcestershire sauce, and season salt to taste
1/2 cup buttery cracker crumbs (Ritz, Keebler Club, etc.)
Combine soup, mayonaisse, eggs, and onion. Stir in broccoli
and cheese. Place in a 1 1/2 quart casserole, and top with
cracker crumbs. Bake at 400° F. for 20 minutes or til
browned and bubbly.
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Maple-Butternut Squash with Kale and Currants
3 pounds butternut squash
1 tablespoon unsalted butter
2 tablespoons olive oil
2 1/2 pounds kale (4 small bunches), stems discarded, leaves torn into 2-inch pieces
1/2 teaspoon kosher salt
3 tablespoons maple syrup
2 tablespoons dried currants, plus more for garnish
1/8 teaspoon ground pepper
Using a vegetable peeler, peel squash; trim ends, halve and seed. Cut into 1/2 inch dice.
Melt butter with oil in an 8-qt stockpot over medium heat. Add squash and toss to coat.
Cover and cook, stirring occasionally, until slightly tender, about 10 minutes.
Add kale, 1/2 cup water and the salt. Cover and cook, stirring every 5 minutes, until kale is wilted, about 20 minutes.
Stir in syrup, currants and pepper. Garnish with currants, if desired. Makes 8 to 10 servings.
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Baked Butternut Squash
2 butternut squash
½ c. dark corn syrup
1/4 c. oleo
1 ½ tsp. salt
1/4 c. chopped peanuts, salted
Quarter bake skin side down and slit. In small sauce pan. Low heat.
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Candied Butternut Squash
2 butternut squash, cut into chunks
4 tbl. butter
2 tsp. br.sugar
½ tsp. ginger
½ tsp. mace
Salt & pepper
Place squash in pot with salted water. Bring to boil, reduce heat and simmer covered 15-20 min.
Or until tender. Drain. Add butter, sugar and spices and mash with fork. Season generously with salt and pepper.
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Harvest Acorn Squash
2 medium acorn squash, halved lengthwise, seeded
2 Tbsp. margarine or butter
4 tsp. brown sugar
1 cup JET-PUFFED Miniature Marshmallows
Place squash halves in microwavable dish; cover with vented plastic wrap. Microwave on HIGH 12 to 14 minutes, turning after 6 minutes. Let stand, covered, 5 minutes.
Scoop squash from shells, leaving 1/4-inch-thick shells. Mash squash with margarine; spoon into shells. Place on baking sheet; top each squash half with 1 tsp. of the brown sugar and 1/4 cup of the marshmallows.
Bake at 375°F for 12 to 15 minutes or until squash is thoroughly heated and marshmallows are lightly browned.
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Asian-Style Green Beans with Cashews
2 pounds green beans, trimmed
3 tablespoons rice-wine vinegar
2 tablespoons vegetable oil
1 teaspoon grated fresh ginger
1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon grated lemon peel
2/3 cup sliced green onions
1/2 cup chopped roasted cashews, divided
Bring a large saucepan filled two thirds with water to a boil; add beans. Cook beans until just tender, about 7 minutes. Drain in colander under cold running water.
Meanwhile, combine vinegar, oil, ginger, salt, sugar and lemon peel in a large bowl. Add beans, green onions and 1/4 cup of the cashews; toss well and transfer to a serving bowl. Sprinkle top with remaining 1/4 cup cashews. Serve immediately. Makes 6 cups. (Nutrition facts are based on 1/2 cup per serving.)
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Green Bean Casserole - Paula Deene
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar
Preheat the oven to 350°F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
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Szechwan Green Beans
6 cloves garlic, smashed & peeled
2 quarter-size slices fresh ginger, peeled (optional)
2 scallions, trimmed and cut into 2-inch lengths
1 T vegetable oil
1 tsp hot red-pepper flakes
1 T tamari soy
1 T rice wine vinegar
1 lb. green beans, tipped & tailed
Place garlic, ginger & scallions in food processor & chop. Put in a
14 x 11 dish. Add oil & pepper flakes. Cook, uncovered, at 100% for
3 minutes. Stir in remaining ingredients. Cook, uncovered, 100% for
15 minutes, stirring 4 to 5 times. Serve hot or cold.
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Green Beans and Bacon
7 slices bacon
2 9-ounce packages frozen whole green beans, thawed
6 medium carrots, cut into 3- to 4-inch-long sticks
2 tablespoons margarine or butter
2 cloves garlic, minced
1/2 teaspoon pepper
Cook bacon in a large skillet, uncovered, over medium heat for 8 to 10 minutes or just until crisp, turning occasionally. Remove bacon, reserving drippings; drain bacon on paper towels.
Drain all but 2 tablespoons of the bacon drippings from the skillet. Add green beans, carrots, margarine or butter, and garlic. Stir-fry over medium-high heat about 5 minutes or until vegetables are crisp-tender.
Crumble bacon. Stir pepper into vegetable mixture. Remove from heat. Transfer to a serving bowl. Top with crumbled bacon. Makes 8 side-dish servings.
Make-Ahead Tip: Up to 24 hours ahead, prepare carrot strips; cover and chill until needed.
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Green Bean Casserole with Crispy Shallots
1-1/2 pounds haricots verts or thin string beans, trimmed
3/4 pound white mushrooms, cut into 1/4-inch-thick slices
3/4 pound shiitake mushrooms, stems discarded and caps cut into 1/4-inch-thick slices
6 large shallots (2 chopped and 4 sliced crosswise, about 1/8 inch thick)
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh thyme
6 tablespoons unsalted butter, plus additional for dish
1/2 cup olive oil
2-1/4 cups half-and-half
2 tablespoons all-purpose flour
1/2 cup plus 3 tablespoons freshly finely grated Parmesan cheese
1/3 cup pine nuts, toasted
Cook beans in batches in a large pot of boiling salted water until crisp-tender, about 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
Combine mushrooms, chopped shallots, garlic, and thyme in a large bowl. Melt 1 tablespoon butter in a large nonstick skillet over moderately high heat. Saute mushroom mixture in 4 batches, seasoning with salt and pepper and adding 1 tablespoon butter to each batch, until golden brown, about 4 minutes per batch, until golden brown, about 4 minutes per batch. Transfer to a large bowl and cool. Gently toss together with beans.
Preheat oven to 375° F. Heat oil in a small wide saucepan over moderately high heat until hot but not smoking and fry sliced shallots in small batches until golden brown and crisp, about 1 minute. Transfer with a slotted spoon to paper towels to drain; season with salt and pepper.
Butter a 2-quart ovenproof casserole dish or ceramic crock. Heat half-and-half in a small saucepan over moderate heat just until hot (do not boil). Melt remaining 2 tablespoons butter in a medium saucepan over moderate heat and whisk in flour. Cook flour mixture, whisking constantly, until pale brown, about 1 minute. Immediately whisk in hot half-and-half; simmer, whisking constantly, until slightly thickened and reduced to 2 cups, about 3 minutes. Whisk in 1/2 cup Parmesan and season with salt and pepper. Pour sauce over green bean mixture, stirring gently until just combined.
Transfer green bean mixture to prepared casserole dish and sprinkle with remaining 3 tablespoons Parmesan and the pine nuts. Bake casserole in middle of oven until bubbling, about 20 minutes. Top with fried shallots just before serving. Makes 8 servings.
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Spinach Oriental
1 package fresh spinach washed
2 Tbsp vinegar
1 lb fresh bean sprouts, washed, drained
1 Tbsp soy sauce
1 lb fresh mushrooms
2 tsp sesame seeds, toasted
1 Tbsp sugar
Place spinach and sprouts in a large microwave safe dish. Cover;
microwave on HIGH for 2 min. Toss
vegetables, microwave covered on HIGH for 3 min more. Add mushrooms. Mix
rest of ingredients. Pour
over vegetables. Toss to combine. Makes 4 servings.
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Spinach and Cheese Pie
1# phyllo pastry
1 cup butter, melted
2# fresh spinach
3 tbl. olice oil
2 onions, finely chopped
3 tbl. chopped dill
Salt and pepper
3 eggs. slightly beaten
2 cups feta cheese, crumbled
Preheat oven 375°F. Unflod the pastry on flat surface and cut to fit the size baking dish to be used. Keep the pastry covered.
Tear the stalks off the spinach and wash the leaves well. Shred the leaves with sharp knife. Heat the oil in saute pan and cook the onion til soft. Add the spinach and stir over med. heat for 5 min. Turn up the heat to evaporate any moisture. Cool.
Mix in the dill, eggs, salt, pepper and cheese. Melt the butter and brush the baking dish on the bottom and sides. Brush top sheet of pastry and place in dish. Brush another sheet and place that on top of first. Repeat to make 8 layers of pastry. Spread on the filling and cover the top with 6 or 7 layers of pastry, brushing each layer with melted butter. Brush the top layer well and score the pastry in square shapes.
Do not cut through to bottom layer. Sprinkle with water and bake for 40 min. until crusp and golden. Leave the pie to stand for 10 min. then cut through the scoring compeitely to bottom layer . Lift out the pieces to serving dish.
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Roasted Pepper and Asparagus Strata
4 large red bell peppers (1-3/4 lbs.), stemmed, seeded and cut into 1/4-inch-thick strips
1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
1 large red onion, cut into 3/4-inch cubes (about 2 cups)
1 tablespoon olive oil, plus additional for dish
6 large eggs
3 cups whole milk
1/2 cup coarsely chopped fresh cilantro
2 tablespoons whole-grain mustard
2 teaspoons coarse salt
12 slices firm-white sandwich bread, toasted and broken into rough quarters
2 cups (8 oz.) coarsely grated pepper Jack cheese
Preheat oven to 425° F.
Divide and toss bell peppers, asparagus, and onion with oil on 2 large sheet pans; spread into a single layer. Roast in upper and lower thirds of oven, stirring and switching position f pans halfway through baking, until golden brown, about 15 minutes. Transfer pans to racks; cool to room temperature.
Lightly oil a shallow ovenproof 2-1/2-quart ceramic or glass baking dish. Whisk eggs, milk, cilantro, mustard, and salt together in a bowl until combined well.
Arrange half of bread in prepared dish and sprinkle evenly with half of roasted vegetables, then half of cheese. Repeat, layering with remaining bread, vegetables, and cheese. Pour egg mixture evenly over strata, cover with plastic wrap, and chill 6 hours.
Preheat oven to 350°F. Uncover strata; let stand at room temperature 20 minutes. Bake in middle of oven until puffed, golden brown and mixture is just set, 45 to 50 minutes. Let stand at least 10 minutes before serving. Strata will settle once removed from oven. Makes 6 to 8 servings.
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Beef/Barley Stuffed Peppers
3 large yellow, orange, red, and/or
green sweet peppers, halved
length-wise and seeded
1 lb. lean ground beef
1/3 cup sliced green onions
1 cup cooked barley (either regular
or quick-cooking)
1 cup chunky salsa
1/3 cup shredded carrot
1/4 tsp. ground cumin
3/4 cup shredded Monterey
Jack cheese (3 oz.)
In a large saucepan or pot cook pepper halves in a large amount of boiling, salted
water for 3 to 5 minutes or just until tender. Invert pepper halves over paper towels to
drain.
In skillet cook ground beef and green onions about 5 minutes or until beef is brown.
Drain off fat. Stir in barley, salsa, carrot, and cumin, mixing well. Add 1/2 cup of the
shredded cheese, tossing to mix. Spoon the mixture into pepper halves. Place in a
13x9x2-inch baking pan.
Bake, covered, in a 350° F. oven for 20 minutes. Sprinkle the remaining
cheese over peppers. Bake, uncovered, for 5 to 10 minutes more or until filling is
heated through and cheese is melted. Makes 6 servings.
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Blue Cheese Mushrooms
1 lb. medium mushrooms
1/4 cup sliced green onions
2 Tbsp. butter or margarine
1 pkg. KRAFT Blue Cheese -- (4 oz.) crumbled
1 pkg. PHILADELPHIA Cream Cheese -- (3 oz.) softened
Remove stems from mushrooms -- chop stems. Cook and stir stems and onions in butter in
small skillet on medium heat until tender. Mix mushroom mixture, blue cheese and cream cheese until well blended.
Fill mushroom caps with cheese mixture; place on rack of broiler pan.
Broil 2 to 3 minutes or until golden brown. Serve hot.
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Cauliflower Casserole
2 heads cauliflower
2/3 lb bacon
1 bunch green onions
1 cup sour cream
1/2 stick butter
1 clove minced garlic
salt & pepper to taste
2 cups grated cheddar
Cut up the cauliflower and steam/boil until soft. While the cauliflower is cooking,
cut the bacon up into small pieces and fry.
Then chop the onion up fairly fine, including the green portion.
When the cauliflower is soft, drain well.
Add the butter and sour cream.
Use a mixer to mash the cauliflower until creamy.
Add the bacon bits, green onion, garlic, salt, pepper, and 1 1/2 cups of the grated cheddar cheese.
Mix well and pour into large casserole dish. Top with remaining 1/2 cup of cheese.
Bake at 350 for 20-30 min, or until top begins to brown. Serve.
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Smashed Cauliflower
1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
1/4 cup grated Parmigiano
Coarse black pepper and salt
A generous grating nutmeg
Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat.
When liquid boils, reduce heat to simmer and cook covered 10 minutes.
Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes.
Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower
with a masher to the same consistency as desired for mashed potatoes.
Season the cauliflower with black pepper, a pinch of salt and nutmeg.
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Grilled Corn on the Cob
6 fresh ears of corn
2 tablespoons margarine or butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
Peel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around corn. In a large saucepan or container, cover corn (husks on) with cold water. Soak for at least 1 hour. Drain, shaking corn to remove excess water. Cover corn as much as possible with husks. If necessary, tie the tips of the husks together with wet kitchen string.
Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times. Carefully remove the husks and strings.
Meanwhile, in a small saucepan combine margarine or butter, lemon juice, and thyme. Heat on the grill or stovetop until margarine is melted. Brush mixture over the corn before serving. Makes 6 side-dish servings.
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Sweet Corn Casserole
1/2 cup masa harina flour, (mexican corn masa mix)
1/4 cup (1/2 stick) butter or margarine
2 tablespoons vegetable shortening
2 cups frozen whole-kernel corn, partially thawed
3 tablespoons cold water
1/4 cup granulated sugar
3 tablespoons ALBERS Yellow Corn Meal
2 tablespoons CARNATION Evaporated Milk
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon chili powder (optional)
Preheat oven to 350° F. Lightly grease 9-inch pie plate.
Place flour, butter and vegetable shortening in food processor; cover. Process until creamy. Add corn and water; process until corn is coarsely chopped. Combine sugar, corn meal, evaporated milk, baking powder and salt in medium bowl. Stir in corn mixture until combined. Spread into prepared pie plate. Sprinkle with chili powder.
Bake for 40 to 50 minutes or until firm and lightly browned around edge. Cool on wire rack for 15 minutes before serving. Scoop or cut into wedges to serve.
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Mashed Potatoes and Parsnips
6 medium potatoes, peeled and cubed
4 medium parsnips, peeled and sliced 1-inch thick
Salt
1 cup milk
4 tablespoons butter, sliced
White pepper or finely ground black pepper, to taste
Place potatoes and parsnips in a pot, cover with water and bring to a boil. Salt the water and cook to tender.
Drain and mash the potatoes and parsnips with milk and butter. Season with salt and pepper, to taste.
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Mimi's Sweet Potatoes in Orange Cups
6 sweet potatoes, unpeeled
1/2 stick butter, softened
1/4 cup orange juice
1/4 cup chopped pecans
6 large oranges (heavy for their size)
48 mini-marshmallows
Preheat oven to 375°F.
Cover sweet potatoes with cold water in a pot and boil until fork tender. Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice, and pecans and mix until incorporated.
For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon. Reserve the pulp for another use.
Fill each orange shell with the potato mixture and top off with the marshmallows. Bake until hot and the marshmallows are melted.
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Sweet Potato Crisp
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) cut sweet potatoes, drained
3/4 cup firmly packed brown sugar, divided
1/4 tsp. ground cinnamon
1 cup chopped apples
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/3 cup cold butter or margarine
1/4 cup chopped PLANTERS Pecans
PREHEAT oven to 350°F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.
MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
BAKE 35 to 40 minutes or until heated through. Makes: 8 servings
.
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Rosemary Mashed Potatoes and Yams with Garlic and Parmesan
8 cloves garlic
3 tablespoons olive oil
1 1/2 pounds baking potatoes, peeled and cubed
1 1/2 pounds sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1/2 teaspoon dried rosemary
1/2 cup grated Parmesan cheese
salt to taste
ground black pepper to taste
Preheat oven to 350°F, (Put garlic in small ovenproof bowl, and drizzle with olive oil.
Roast for 30 minutes, until very soft. Cool, peel, and reserve oil.
Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30
minutes. Drain, reserving 1 cup liquid.
Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and
reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as
needed. Mix in 1/4 cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8 x
8 x 2 inch baking dish. Sprinkle with remaining cheese.
Bake for 45 minutes, until heated through and golden on top
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Brandy and Orange-Mashed Sweet Potatoes in Orange Cups
7 large sweet potatoes, about 3 pounds
4 large oranges
1 stick unsalted butter
1/2 cup light brown sugar
3 large eggs
3/4 cup fresh orange juice
1/2 cup heavy cream
1/4 cup brandy
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat the oven to 400°F.
Place the potatoes on a baking sheet and bake until tender, about 1 hour. Remove from the oven and let rest until just cool enough to handle.
Lower the oven to 350° F.
Make the orange cups by cutting the oranges in half and scooping out the pulp, leaving only the shell. Set aside.
While still somewhat hot, peel the potatoes and place in a large bowl. Discard the skins and tough, stringy fibers. Add the butter, and with an electric mixer, beat out the lumps. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until smooth. Add the cinnamon, nutmeg, and salt, and mix well. Re-season, to taste.
Spoon the sweet potato mixture into the orange cups, mounding and smoothing the top. Bake until puffed and slightly golden, about 20 minutes.
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Philly Mashed Potatoes
4 potatoes, chopped
1 (8 ounce) package cream cheese, softened
1 small onion, finely chopped
2 eggs, beaten
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 (6 ounce) can French-fried onions, crushed
Preheat oven to 300 °F. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
Drain and mash. In a large mixing bowl combine mashed potatoes, cream cheese, onion, eggs, flour, salt and pepper. Using an electric mixer, beat on medium speed for several minutes. Spoon mixture into a 1 1/2 quart
casserole dish and top with crushed fried onions. Bake in preheated oven for 30 to 35 minutes.Makes 4 servings.
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Swiss Potato Squares
8 to 10 medium boiled potatoes
6 T. melted margarine
2 tsp. salt
l/4 tsp. black pepper
l tsp. chopped parsley
l-l/2 c. diced Swiss cheese
l c. diced, cooked ham
l med. grated onionl tsp. garlic powder
3 eggs
l/2 c. milk
Peel potatoes. Mash until smooth.
Stir in melted margarine, salt, pepper and parsley. Spoon
about 2/3 of the potato mixture on bottom and sides of 8 by
8 inch baking dish.
Combine cheese, ham, onion and garlic powder. Spoon this
mixture into potato-lined pan.
Beat together eggs and milk and pour over cheese and ham.
Spoon remaining potato mixture over the top. Sprinkle with
paprika and bake in 400°F oven for 30 to 35 minutes or
until puffed and golden. Cut into squares to serve.
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Coconut-Pecan Sweet Potatoes (Crockpot)
2 lb sweet potatoes; peel, shred
1/3 cup brown sugar; packed
1/4 cup margarine or butter; melt
1/4 cup coconut
1/4 cup broken pecans; toasted
1/4 teaspoon ground cinnamon
1/4 teaspoon coconut flavoring
1/4 teaspoon vanilla
Toasted coconut, optional
In a 3-1/2 qt slow cooker, combine potatoes, sugar,
margarine, coconut, pecans and cinnamon. Cover;
cook on low for 6 to 8 or on high for 3 to 4 hours. Stir
in coconut flavoring and vanilla. Sprinkle with toasted
coconut if desired.
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Berlin Scalloped Potatoes
4 slices bacon
1 pkg. scalloped potato mix
1 med. onion, sliced Milk
10z pkg. chop. spinach, thawed & drained 2 tsp. caraway seed
1 c. shred. provolone or mozzarella cheese
In a large skillet cook bacon till crisp. Drain, reserving 2 tbl. drippings. Crumble bacon; set aside.
In the same skillet cook the onion in reserved drippings till tender. Add spinach; heat through.
In a 10x6x2" baking dish combine potatoes and dry sauce mix from package.
Stir in the boiling water and milk as directed on the package, omitting the marg.
Stir in bacon, spinach mixture, and caraway. Bake, ncovered, in a 400°F about 35 min. Let stand 5 min. before serving.
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Spicy Chicken and Spaghetti Squash Skillet
1 small spaghetti squash, cooked
2 Tbs. olive oil
1/2 C. minced onion
3-4 cloves garlic, minced
2 green onions, finely chopped
12 oz. cooked chicken or turkey meat
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2 C. crushed tomatoes
¼ C. dry red wine
2 tsp. capers
2 1/2 tsp. fresh oregano (1 tsp. dried)
1 tsp. crushed red pepper
3 Tbs. Italian parsley, finely chopped
Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
Add the chicken or turkey and cook for about 3-4 minutes.
Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
Add remaining ingredients and simmer for another 5 minutes.
Pour sauce over heated spaghetti squash and serve.
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Tom Colicchio's Bread Pudding Topped Sweet Potatoes
- 4 sweet potatoes, peeled and chopped
1 loaf Pullman white bread, cut into 1/2-inch cubes
2 leeks, chopped
1 bulb fennel, chopped
1 carrot, chopped
1 stick butter, divided
2 tablespoons extra virgin olive oil
6 eggs
1 quart heavy cream
1/2 cup golden raisins or dried cranberries, plumped in 1/4 cup water
Salt and pepper
-
- Preheat oven to 350°F.
- In a medium saucepot, place sweet potatoes in cold water, and bring to a boil. Cook until fork-tender, 10-12 minutes. Once tender, put into a food processor or blender and pure until smooth. Set aside.
- Toast the bread cubes in the oven until golden brown, about 6-8 minutes.
- In a large skillet over medium-high heat, sweat the leeks, fennel and carrots in 2 tablespoons of butter and the olive oil until softened and set aside.
- Combine the eggs, cream and toasted bread. Drain the raisins and add to custard along with the cooked vegetables. Season well with salt and pepper.
- In a buttered glass or ceramic dish, spread the sweet potato pure evenly over the bottom then top with the bread mixture. Top the bread with a few pads of butter and bake until bread is golden brown and pure is warmed through, about 30 minutes.
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Brussels Sprouts Leaves with Bacon and Walnuts
4 sweet potatoes, peeled and chopped
1 loaf Pullman white bread, cut into 1/2-inch cubes
2 leeks, chopped
1 bulb fennel, chopped
1 carrot, chopped
1 stick butter, divided
2 tablespoons extra virgin olive oil
6 eggs
1 quart heavy cream
1/2 cup golden raisins or dried cranberries, plumped in 1/4 cup water
Salt and pepper
Preheat oven to 350ºF. In a medium saucepot, place sweet potatoes in cold water, and bring to a boil. Cook until fork-tender, 10-12 minutes. Once tender, put into a food processor or blender and purée until smooth. Set aside.
Toast the bread cubes in the oven until golden brown, about 6-8 minutes.
In a large skillet over medium-high heat, sweat the leeks, fennel and carrots in 2 tablespoons of butter and the olive oil until softened and set aside.
Combine the eggs, cream and toasted bread. Drain the raisins and add to custard along with the cooked vegetables. Season well with salt and pepper.
In a buttered glass or ceramic dish, spread the sweet potato purée evenly over the bottom then top with the bread mixture. Top the bread with a few pads of butter and bake until bread is golden brown and purée is warmed through, about 30 minutes.
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$$2 pints Brussels sprouts, stems trimmed, tough outer leaves removed
4 slices thick-cut bacon, cut into 1/4-inch pieces
2 large shallots, thinly sliced
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon packed light brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
Using a paring knife, cut out a cone shape from stem end of each sprout.
Separate leaves, leaving the small, tender centers intact; transfer to a large bowl.
In a large nonstick skillet, cook bacon over medium heat, stirring occasionally,
until crisp and deep golden; drain on paper towels and set aside.
Discard all but 2 tablespoons bacon fat in skillet. Add shallots and cook until softened, about 5 minutes.
Add sprouts, cover and cook, stirring occasionally, until just wilting, 6 to 8 min.
Add bacon, nuts, sugar, salt and pepper; stir to combine. Serve immediately. Makes 8 to 10 servings.
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Acorn Squash Polenta Stacks
2 small Acorn Squash, sliced lengthwise and cleaned
Olive Oil Cooking Spray
Sea Salt and Black Pepper, to taste
1 cup Ricotta Cheese
1 cup Frozen Kale, defrosted and squeezed of water
1 clove Garlic, chopped fine
1 jar Favorite Sauce
2 packages Polenta, sliced into 24 1” rounds
1 1/4 cups Shredded Mozzarella Cheese
1/2 cup Grated Parmigiano Reggiano Cheese
Preheat oven to 375°F. Slice squash halves into 1/2" half-moon-shaped slices. Spray a large baking sheet with a light dusting of oil and sprinkle with a little sea salt and pepper.
Place the slices on the sheet in a single layer. Lightly spray the tops and sprinkle with salt and pepper.
Bake until the slices are tender, about 35 minutes. Remove from oven and set aside to cool; lower oven temperature to 350°F.
Place ricotta, kale, garlic and 1/4 teaspoon salt into a bowl and combine. Set aside. Assemble the stacks: Coat the bottom of a 9" x 13" baking dish with a light layer of sauce.
Lay 12 Polenta rounds side by side and season with a little salt and pepper; cover with sauce. Next, top each round with squash slices facing each other, trim to fit neatly.
Top each set of squash with the ricotta-kale mixture and smooth out. Top with more sauce, followed by a layer of polenta and the last layer of squash.
Pour over the remainder of sauce and top each stack with Mozzarella cheese, followed by Parmesan cheese. Cover with foil and bake for about 40 minutes.
Uncover for the last 10 minutes or until cheese is golden and bubbly. Remove from oven and rest 15 minutes before serving.
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Skillet Cauliflower Gratin
4 cups 1-inch cauliflower florets (about 1/2 large head)
1 1/2 cups nonfat milk, divided
1/4 teaspoon salt
1/2 cup dry breadcrumbs, preferably whole-wheat
3/4 cup shredded sharp cheddar cheese, divided
1/2 teaspoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon white pepper
Position rack in upper third of oven; preheat broiler.
Bring cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.
Meanwhile, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl. Whisk flour and the remaining 1/4 cup milk in another small bowl until smooth; stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining 1/2 cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1 to 2 minutes. Go To Top
Mediterranean Eggplant Casserole
2 tsp. olive oil
1 onion, halved and sliced
3 cloves garlic, minced
1 tsp. oregano, dried
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lb. tomatoes, chopped
3 tbs. fresh basil, sliced
1 C. dry bread crumbs, seasoned
1/4 C. grated Parmesan cheese, divided
3 egg whites, lightly beaten
1 C. mozzarella cheese, shredded
2 lg. or 2 1/2 lb. eggplant, peeled and cut crosswise into 3/8" thick slices
Prepare a cookie sheet with fat free cooking spray and set aside.
Mix breadcrumbs with 2 Tbs. of Parmesan cheese. Beat egg whites with 1/2 tsp. salt.
Dip eggplant slices in egg whites, coat with seasoned breadcrumbs. Place eggplant slices on prepared cookie sheet.
You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside.
In a non-stick skillet heat oil over medium heat, add onion and garlic. Cook until softened.
Add oregano, 1 tsp. salt, and pepper. Cook for one minute. Add tomatoes, increase heat to high, and cook until thickened,
about 10-12 minutes. Remove from heat and add basil.
Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown.
Preheat oven to 425°F.
Layer eggplant slices in a 1 1/2 qt. baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining Parmesan cheese.
Bake uncovered until cheese is bubbly, 10-15 minutes.
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Green Bean Casserole
6 cups green beans(fresh or frozen), trimmed
1 1/2cups pearl onions
2 cloves garlic, minced
1 cup white mushrooms, sliced
1 tablespoon butter
1 tablespoon olive oil
1 cup plain low-fat Stonyfield Farm yogurt
2 tablespoons flour
1/4 teaspoon black pepper
1/2 cup shredded parmesan cheese
1/2 cup toasted almonds, sliced
Preheat oven to 350°F. Using a small pot, bring 2 cups of water to a boil. Place pearl onions in the boiling water
for 3 minutes to make the removal of their skins easier.
Drain cooked onions in a colander and rinse with cold water.
Then, using a paring knife, remove the skins. In a large skillet, heat butter and olive oil over medium-high heat.
Cook onions and garlic for about 5 minutes or until they begin to turn golden brown. Reduce the heat to medium, add the
sliced mushrooms and green beans, and then cook for another 5 minutes.
Once beans begin to become soft, remove from heat
and allow to cool. In a separate bowl, combine yogurt, flour, and pepper. Stir this mixture into the beans and then
transfer to a 2-quart baking dish. Top with shredded cheese and almond slices, and bake for 35 minutes.Makes 6-8 servings.
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Squash, Chickpea & Red Lentil Stew
3/4 cup dried chickpeas
2 1/2 pounds kabocha squash (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup red lentils
4 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon saffron (see Note)
1/4 teaspoon freshly ground pepper
1/4 cup lime juice
1/2 cup chopped roasted unsalted peanuts
1/4 cup packed fresh cilantro leaves, chopped
Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight.
(Alternatively, use the quick-soak method: Place beans in a large pot with enough water
to cover by 2 inches. Bring to a boil over high heat.
Remove from heat and let stand for 1 hour). Drain when ready to use.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste,
ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
Stir in lime juice. Serve sprinkled with peanuts and cilantro.
Yield: 8 servings
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Roasted Brussels Sprouts and Red Onions
2 1/2 pounds brussels sprouts, trimmed and halved
1 pound red onions, cut into 1/3-inch-thick slices
2 tablespoons olive oil
1/2 teaspoon caraway seeds, toasted
2 tablespoons apple cider vinegar, or to taste
Preheat oven to 400°F. Toss together brussels sprouts, onions, oil, and caraway seeds; season with salt and pepper.
Arrange in a single layer on a large shallow baking pan. Roast in lower third of oven, stirring occasionally,
until very tender and crisp, about 35 minutes.
Transfer to a serving bowl and toss with vinegar; salt and pepper to taste. Makes 8 servings.
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Roasted Asparagus with Lemon & Goat Cheese
Vegetable cooking spray
2 pounds asparagus, trimmed
1 tablespoon olive oil
Freshly ground black pepper
1/2 cup Swanson® Vegetable Broth
3 ounces soft goat cheese, crumbled
1 tablespoon lemon juice
1 teaspoon grated lemon peel
Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan or shallow baking sheet with the cooking spray.
Stir the asparagus and oil in the pan. Season with the black pepper. Pour in the broth.
Roast the asparagus for 20 minutes or until it's tender, stirring once during cooking.
Top with the cheese, lemon juice and lemon peel.
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Grilled Portobello-Goat Cheese Pitas
1 1/2 teaspoons bottled minced garlic
1 teaspoon olive oil
4 (6-inch) pita rounds
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 (6-ounce) package portobello mushrooms
*2 medium tomatoes, cut into 1/4-inch-thick slices
1/3 cup (3 ounces) goat cheese
1/2 cup chopped fresh basil
Preheat a grill pan over medium heat.
Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.
Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.
Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.
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Fennel with Bread Crumbs
1 bulb fennel, cut in 1-inch chunks
3 tablespoons olive oil
1 clove garlic, peeled
Salt and freshly ground black pepper
1/2 cup dry vermouth
Chopped parsley leaves
Bread crumbs
Blanch the fennel until soft.
In a medium saute pan, heat the olive oil, add the garlic and saute.
Season fennel with salt and pepper. Add to the pan and cook without moving so fennel can brown a bit. Toss gently.
Add vermouth and season with pepper. Stir in the parsley and toss. Serve with bread crumbs sprinkled over top.
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Potatoes Romanoff
5 cups 1/4" potato slices
3/4 cup water
1/2 tsp. salt
Cover and cook over low heat until just tender, do not drain.
Melt 1 tbl. butter, in saucepan, 1/2 cup sliced green onions, add and cook until soft.
Stir in 1 tbl. flour, 1/4 tsp. dill, Dash white pepper.
Stir in 1/2 cup milk and cook stirring constantly until mixture boils and thickens.
Pour over undrained potatoes and mix lightly.
Place in baking dish, top with 1/2 cup shredded cheddar and some paprika. Bake at 350°F. for 20-30 min.
,
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Baked Acorn Squash
1 acorn squash, cut in 1/2
2 tablespoons brown sugar
2 tablespoons butter, softened
More butter
Salt
Freshly ground black pepper
Preheat oven to 400°F.
Scoop the seeds and stringy pulp out of the squash cavities and discard.
In a small mixing bowl, combine the brown sugar, butter, and salt and pepper, to taste.
Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up.
Place another pat of butter in center of squash.
Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.
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Yams and Apples
2 Granny Smith apples
2 16-oz. cans yams, drained
1 stick unsalted margarine
1/2 C. firmly packed brown sugar
1/2 C. dark brown syrup (molasses)
1 tsp. cinnamon
1/8 tsp. salt
Peel, core and slice apples. Puree yams with 6 Tbs. margarine, brown sugar and dark brown syrup. Add cinnamon.
Spread 1/2 yam mixture in baking dish. Arrange 1/2 of the apples over the yams.
Repeat layering and brush top layer of apples with remaining margarine.
Bake uncovered in a 350°F oven until heated through about 35 minutes.
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Roasted Ratatouille
Zucchini squash
Yellow squash
Eggplant
1 large red onion, diced
1 large red pepper, diced
1 oz. olive oil
1 tbl. garlic, minced
1 cup roma tomatoes
4 oz. tomatoes, canned, diced
Salt and pepper
1 tbl. fresh basil, chopped
1 tbl. fresh flat leaf parsley, chopped
Veggies:
Dice all veggies and mix together, except eggplant. Toss veggies with olive oil, salt and pepper.
Spread on parchment lined cookie sheet and roast at 450°F. for 20 min.
Meanwhile, mix eggplant, oil, salt and pepper and spread on parchment lined cookie sheet and roast at 450°F. for 20 min.
Cool.
Assembly:
Heat pan, add oil and saute garlic to aroma. Add vegetable mix and heat thru.
Add roma tomatoes and heat 30 min. Toss with canned tomatoes and seasonings.
Fold in fresh herbs and serve hot. Option: Top with parmesan cheese.
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Stuffed Peppers with Cheese
2 large or 4 medium green peppers
3/4 lb. ground turkey
1/3 C. onion, minced
1 tsp. garlic, minced
1/3 C. regular rice
1 Tbs. Worcestershire sauce
1 can Ro-tel tomatoes
1/2 tsp. basil or oregano
1/2 C. shredded cheddar cheese
Halve peppers lengthwise, remove stems, core and seeds.
Parboil 5 minutes and drain inverted on paper towels 5 minutes.
Meanwhile brown turkey with onions and garlic. Drain if necessary. Stir in tomatoes,
Worcestershire, rice and herbs. Bring to boil, cover and simmer 15-18 minutes or until rice is tender.
Stir in 1/4 C. cheese. Fill peppers with turkey mixture in an 8x8 pan, surrounding peppers with any remaining turkey.
Bake at 375°F about 15 minutes or until heated through.
Top with remaining cheese and let stand about 2 minutes before serving.
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Thyme Roasted Potatoes
2-1/2 pounds small (about 1-1/2-inches in diameter) red and white new potatoes, halved
2 tablespoons fresh thyme leaves, plus sprigs for garnish
2 tablespoons chopped garlic
2 tablespoons extra-virgin olive oil
Preheat oven to 450° F and place a baking pan on rack in lower third.
Toss together all ingredients in a bowl; season with salt and pepper. Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
Roast potatoes, stirring occasionally, until tender and crispy, about 35 minutes. Transfer to a serving bowl and garnish with thyme sprigs, if desired. Makes 8 servings.
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Greek-Style Squash
2 small yellow squash, thinly sliced
2 small zucchini, thinly sliced
1 med. tomato, chopped
1/4 cup pitted ripe olives
2 tbl. chopped green onion
2 tsp. olive oil
1 tsp. lemon juice
3/4 tsp. garlic salt
1/4 tsp. dried oregano
18 tsp. pepper
2 tbl. grated Parm cheese
Place squash, tomato, olives and onion on a double thickness heavy duty foil.
Combine the oil, lemon juice, garlic salt, oregano and pepper; pour over the veggies. Fold foil around veggies and seal tightly.
Grill, covered, over med. heat for 30-35 min.
Carefully open foil; transfer veggies to serving bowl. Sprinkle with cheese.
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Savory Broccoli Bread Pudding
6 cups 1" cubes Italian bread
1 pkg. frozen broccoli florets, thawed and chopped
4z sliced ham, chopped
1 jar roasted red peppers, drained and chopped
4 scallions, sliced
1 c. shredded reduced fat Italian blend cheese
1 ½ cups egg substitute or 6 large eggs
2 c. whole milk
1/4 tsp each dried thyme, salt and pepper
Coat a shallow 2 qt. baking dish with Pam.
Spread ½ bread cubes over bottom.
Cover with ½ broccoli, ham, peppers, scallions and cheese.
Repeat layers once.
Whisk eggs, milk, thyme, salt and pepper to blend; pour over top.
Cover with foil; refrigerate at least 2 hours or overnight.
Heat oven to 350°F. Bake, covered, 1 hour.
Uncover; bake 5 minutes until knife inserted in center comes out clean.
Let stand 5 minutes before serving.
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Grilled Zucchini Rolls with Herbs and Cheese
3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves
Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.
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Tangy Almond Garlic String Beans
Salt
1 pound string beans, trimmed
1/2 cup sliced almonds
1/2 cup olive oil
Salt
4 to 5 cloves garlic, smashed
1-inch piece ginger, grated
1/2 teaspoon dried red chili flakes
1/4 cup red wine vinegar
Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.
Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan.
Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing.
Serve on a platter and scatter the top with the toasted almonds.
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Goat Cheese Mashed Potatoes with Beef Coffee Gravy For Potatoes
2 pounds white russet potatoes, peeled and quartered
4 ounces goat cheese
4 tablespoons butter
1/2 cup evaporated milk, plus more as needed
Salt and white pepper, to taste
For Gravy:
1 (15-ounce) can beef broth
1 tablespoon Worcestershire sauce
1 teaspoon instant coffee
2 tablespoons cornstarch
1/4 cup water
3 tablespoons butter, cut into large chunks
Salt and pepper
For Potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain potatoes and put them into a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add the goat cheese, butter, and 1/2 cup of evaporated milk and whip potatoes on medium speed. Add additional milk until desired consistency is reached. Season with salt and white pepper to taste.
For Gravy: In a medium saucepan over high heat, bring the beef broth, Worcestershire sauce, and coffee to a boil. Reduce to a simmer. In a small bowl, dissolve the cornstarch in the water and add to broth mixture. Cook until the gravy has thickened to the consistency of cream. Whisk in butter 1 chunk at a time. Season with salt and pepper to taste.
Recipe courtesy of Sandra Lee
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Mashed Yellow Turnips with Crispy Shallots hallots
1 1/2 cups light olive or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
2 large yellow turnips (rutabagas), about 4 pounds total (put fresh turnip in freezer overnight)
Kosher salt
1 cup whole milk
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly ground black pepper
1/4 tsp. nutmeg
Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220° F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260° F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, 1/4 tsp. nutmeg and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.
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Fresh Vegetable Saute
2 Tbsp. olive oil
1-1/2 cups broccoli flowerets
1-1/2 cups cauliflowerets
1 cup diagonally sliced carrots
3/4 cup sliced yellow squash
3/4 cup snow peas
1/2 cup sliced mushrooms
1/2 cup red pepper strips
1/2 cup onion wedges
1/4 cup red wine vinegar
1 envelope GOOD SEASONS Italian Salad Dressing Mix
Heat oil in large skillet over medium-high heat. Add vegetables; cook and stir until tender-crisp. Stir in vinegar and salad dressing mix; cook until thoroughly heated, stirring occasionally.
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Kathy's Mashed Cauliflower
2 heads cauliflower
3 cups chicken stock
2/3 lb pancetta
1 bunch green onions
1 cup sour cream
1/2 stick butter
1 clove minced garlic
salt & pepper to taste
A generous grating nutmeg
1/4 cup grated Parmigiano
2 cups grated cheddar (extra sharp)
Cut up the cauliflower and steam/boil in stock until soft. While the cauliflower is cooking, cut the pancetta up into small pieces and fry.
Then chop the onion up fairly fine, including the green portion.
When the cauliflower is soft, drain well. Add the butter and sour cream.
Use a mixer to mash the cauliflower until creamy.
Add the pancetta bits, green onion, garlic, salt, pepper, nutmeg, and 1 1/2 cups of the grated cheddar cheese and Parmigiano.
Mix well and pour into large casserole dish. Top with remaining 1/2 cup of cheese.
Bake at 350°F for 20-30 min, or until top begins to brown. Serve.
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Smashed Potatoes and Cream Cheese
2 1/2 pounds small red potatoes or baby Yukon gold potatoes
1/2 cup half-and-half or whole milk
8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives or 2 scallions, chopped or snipped with kitchen scissors
Salt and pepper
Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes.
Then add chives and scallions and season with salt and pepper, to your taste.
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Crab Stuffed Portobellos
1/4 cup extra-virgin olive oil, eyeball it
4 large portobello mushroom caps, wiped with damp cloth
Grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 tablespoons butter, plus 1 tablespoon cut into small dice
1 bay leaf
2 ribs celery from heart of stalk
1 small onion, chopped
1 small red pepper, seeded and chopped
Salt and pepper
2 teaspoons crab boil seasoning (recommended: Old Bay)
or 1 teaspoon poultry seasoning plus 1 teaspoon paprika
2 teaspoons hot sauce, eyeball it
6 ounces lump crabmeat
3 slices white bread, toasted
1 cup chicken stock
A handful chopped parsley leaves
Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil.
Grill 10 minutes, until tender and season with grill seasoning blend.
Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables.
Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies.
Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock.
Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley.
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Fresh Asparagus and Wild Mushrooms
1 tbl. olive oil 1# wild mushrooms (shitakes,portabella,etc.)cut into quarters
2 garlic cloves, peeled and sliced
1 splash Madeira or dry white wine
1 bunch asparagus, cut in 2" segments, blanched
1 cup nicoise olives, pitted and chopped
1 tsp. sesame seeds, toasted
1 tsp. fresh thyme leaves
Salt and pepper to taste
Heat olive oil until it begins to smoke. Add in the mushrooms and wait 10 seconds before tossing.
Cook for 3 minutes. Add in the garlic and deglaze the pan with a splash of wine.
Add asparagus and heat through. Add in the olives, sesames, thyme and season to taste.
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Orange-Spiced Sweet Potato Casserole
5 large sweet potatoes, (about 4 pounds )
1 teaspoon grated orange peel
1/3 cup fresh orange juice
2 tablespoons butter - stick
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup chopped pecans
2 tablespoons all-purpose flour
1 tablespoon light brown sugar
1 tablespoon butter - stick, melted
Preheat oven to 400°F.
Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake potatoes 1 hour or until tender. Cool. Peel potatoes, place in large bowl, and mash.
Stir in orange peel, orange juice, 2 tablespoons butter, 2 tablespoons brown sugar, cinnamon, cumin, and salt; mix well. Spoon into lightly greased 10x6-inch baking dish.
Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon butter; mix well. Sprinkle evenly over potatoes.
Bake 30 to 35 minutes or until hot. Let stand 5 minutes.
Nutrition Note: This recipe has been flavored with fresh orange and uses less sugar and butter than a traditional sweet potato casserole.
Nutrition Note: Sweet potatoes are loaded with vitamin A and have a low glycemic index rating, which is important for diabetics. The carbohydrates that are present break down more slowly causing glucose levels to rise more gradually.
Serving Suggestions: Baking sweet potatoes instead of cooking in water helps to bring out the natural sweet flavor.
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Haricots with Shallots and Pancetta
2# Haricots (French style green beans)
2 tbl. olive oil
1/4# Italian pancetta, diced (It. bacon)
2 tbl. unsalted butter
6 large shallots, peeled and sliced (2 cups)
1/2 tsp. Kosher salt
1/2 tsp. pepper
Bring large pot of salted water to boil. Cook beans 1 1/2 minutes. Drain. Immerse in ice water. When cold, drain and dry well.
Heat 1 tbl. oil in heavy pan; add pancetta and cook on medium low heat about 5 min. until crispy, stirring often. Remove to paper towels to drain. Discard fat. Heat remaining 1 tbl. oil and the butter to same pan, add shallots and saute over medium heat, 5-10 minutes until brown.
Add beans to shallots and toss well. Season salt and pepper to taste.
Serve immediately, topped with crisp bacon and onion mixture.
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Smothered Cauliflower
1 large cauliflower
1/2 cup mayonnaise
2 tbl. mustard
1/4 cup shredded cheese (cheddar, jack, or mozzarella)
Place cauliflower in a micro-proof bowl with a small amount of water in the bottom. Cover with saran wrap and microwave for about 10 minutes,or until tender.
Meanwhile mix the next three ingredients in a small bowl.
Drain cauliflower and top with sauce mix. Microwave until cheese is melted.
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Vegetable Strudel Filled with Broccoli, Corn and Tomatoes
1 10-ounce package frozen chopped broccoli, thawed and well drained
1 10-ounce package whole kernel corn, thawed and drained
2 plum tomatoes, seeded and chopped (1/2 cup)
1/4 cup thinly sliced green onion
1/4 teaspoon pepper
1 0.9-ounce package bearnaise sauce
6 sheets frozen phyllo dough (18x14-inch rectangles), thawed
3 tablespoons margarine or butter, melted
Combine broccoli, corn, tomatoes, onion, and pepper; set aside. Prepare sauce according to package directions, except use only 2 tablespoons margarine or butter. Stir 1/2 cup of sauce into vegetables. Cover and chill remaining sauce.
Brush one sheet of phyllo with some of the margarine. Keep remaining phyllo covered with a damp cloth. Top first sheet with another phyllo sheet; brush with margarine. Repeat with remaining phyllo and most of the margarine.
Spoon filling along one of the long sides of the phyllo stack in a 3-inch-wide strip, to within 1 inch of the edges. Starting from long side with filling, roll up jelly-roll style. Fold ends under. Place, seam side down, in an ungreased shallow baking pan. Brush with remaining margarine. Score top into 12 pieces. Bake in a 425 degree F oven for 18 to 20 minutes or until golden. Cool slightly.
Heat and stir remaining sauce over very low heat. If necessary, thin with milk. Slice the phyllo roll with a serrated knife. Serve with sauce. Serves 12.
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Calico Beans
1/2 cup bacon, chopped
1 pound lean ground beef
1 (15 ounce) can pork and beans
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans NOT drained
1 (15 ounce) can lima beans, drained
1/2 cup ketchup
1 cup packed brown sugar
1 cup chopped onion
1 cup chopped celery
3 tablespoons white wine vinegar
1 teaspoon mustard powder
Preheat oven to 350°.
Crumble and brown beef, drain and set aside. Cook bacon and break apart.
In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.
Cover and bake for 1 hour.
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Irish Potato Casserole
2 cups peeled and shredded potatoes
1/2 cup melted butter
2 eggs, beaten
1 teaspoon minced onion
1 teaspoon salt
1/4 teaspoon paprika
1/2 cup milk
1/2 cup shredded sharp Cheddar cheese
Preheat oven to 350°F (175°C). Butter a 1.5 quart baking dish.
In a medium bowl, combine the potatoes, butter, eggs, onion, salt and paprika. Mix well.
Place potato mixture into the prepared baking dish and pour milk over top.
Bake in the preheated oven for 40 minutes.
Sprinkle top with cheese, return to oven and bake until cheese melts and is slightly browned.
Makes 6 servings.
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"French Fried" Onion Rings
1 large sweet onion, cut into 1/4" slices (Vidalia or Maui are best)
½ c. skim milk
3/4 cup plain dried bread crumbs
1 tsp. chili powder
½ tsp. salt
1 tbl. + 1 tsp. vegetable oil
In 9x13" glass dish, combine onion and milk; let stand 30 min., turning frequently.
On wax paper, combine bread crumbs, chili powder and salt. Preheat oven to 450°F.
Spray non-stick jelly-roll pan with cooking spray. Turn onion rings into bread
crumb mixture to coat. Place onion rings in pan; drizzle evenly with oil.
Bake 5 min. on each side.
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Crockpot Squash with Apples
5 pounds butternut squash
4 apples
1/2 cup butter, melted
1 cup brown sugar, packed
2 tablespoons flour
2 teaspoons salt
1 teaspoon mace
Pam spray
Cut squash in half, remove seeds and fibers; pare and cut in 1/2 inch slices. Pare and core apples; cut in 1/2 inch slices. Combine the melted butter, sugar, flour, salt and mace. Layer one half the squash in the bottom of the removable liner which has been sprayed with Pam; top with one half the apple slices and one half the sugar mixture. Repeat layers. Place in base. Cover and cook on low 6-7 hours or high 3 1/2 hours.
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Vegetable Nachos
16 7-to 8-inch flour tortillas
1/2 cup fat-free dairy sour cream
1 tablespoon finely snipped
fresh cilantro
1 small zucchini, quartered lengthwise and thinly sliced (about 1 cup)
1 medium red or yellow onion, chopped
1/2 cup shredded carrot
1-1/2 teaspoons ground cumin
1 tablespoon cooking oil
1 15-ounce can pinto beans, rinsed and drained
1 4-ounce can diced green chili peppers, drained
1/2 cup seeded and chopped tomato
3/4 cup shredded reduced-fat cheddar cheese (3 ounces)
Fresh cilantro (optional)
Salsa (optional)
Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350°F oven for 10 to 15 minutes or until dry and crisp. In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill. In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for 3 to 4 minutes or until vegetables are crisp-tender. Stir in pinto beans. Arrange tortilla chips on an 11-or 12-inch ovenproof platter or on a baking sheet. Spoon the bean mixture onto the chips. Sprinkle with chili peppers and tomato; top with cheese. Bake in a 350°F oven for 5 to 7 minutes or until cheese is melted. To serve, transfer nachos to a serving platter. If desired, garnish with additional cilantro. Pass the sour cream mixture and, if desired, the salsa. Makes 8 servings.
Make-ahead tip: Prepare the tortilla chips; cool and store in an airtight container at room temperature for up to 4 days or in freezer up to 3 weeks.
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Carrot Loaf
1 cup shredded carrot
½ cup milk
½ cup walnuts
1 tbl. butter
1 cup bread crumbs
1 small onion
Salt to taste
Mix well. Bake at 350°F for 30 min.
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Rob's Vegan Chili
olive oil
1 large yellow onions -- diced (1 to 2)
2 cloves garlic -- minced
1 red pepper -- diced fairly large
1 green pepper -- diced fairly large
2 cans crushed tomatoes -- (28 oz.)
1 tablespoon cumin
1 tsp cayenne (or to your taste)
1 pkg.frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well -- too)
1 cup picante sauce (Shotgun Willie's green -- (1 to 1.5) sauce -very hot- works well)
salt to taste
grated cheddar -- if desired
cashew nuts -- if desired
Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired.
Note:
I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.
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Zucchini Rounds
1/3 cup Bisquick
1/4 cup grated cheese
1/8 teaspoon pepper
2 slightly, beaten eggs
2 cup shredded unpared zucchini, 2 medium zucchini
2 tablespoons butter
In mixing bowl stir together Bisquick, cheese & pepper.
Stir in beaten eggs just until moistened.
Fold in zucchini. In 10" skillet melt margarine.
Using 2 tablespoons mixture for each round,
cook four rounds at a time about 2-3 min. on each side.
Keep warm while cooking remaining rounds.
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Speedy Spinach Squares Alfredo
1 can Refrigerated pizza crust
1 c. Frozen cut leaf spinach
½ c. Purchased Alfredo sauce
1 jar Sliced mushrooms
2 c. Shredded mozarella cheese
1 c. Cooked ham, 2x1/2" strips
1/3 c. Chopped red bell pepper
Grated parmesan cheese
Crushed red pepper flakes
Heat oven 425°F.
Lightly grease 13x9" baking dish.
Unroll dough; place in greased baking dish.
Starting at center, press out dough with hands
over bottom and halfway up sides.
Place spinach in small microwave safe dish.
Cover; microwave on high for 2 min.
Drain well; squeeze out moisture.
Pat dry with paper towel.
Spoon and spread Alfredo sauce over dough.
Arrange spinach over sauce; press slightly.
Top with mushrooms, mozzarella cheese, ham and bell pepper.
Bake for 15-17 min. or until crust is golden brown.
Cut into squares.
Sprinkle with parm. cheese and
red pepper flakes, if desired. 8 servings.
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Smothered Okra
1 lb. shrimp
1 large onion
4-5 tablespoon cooking oil
1 large bell pepper
2 lb. cut okra
4 cloves of garlic
1 fresh creole tomato
1 lb. Ham seasoning * & smoke sausage
*Ham seasoning is cut up or diced ham.
Saute' tomato, onion, garlic,
and bell pepper in cooking oil.
When seasoning is tender, put okra in pot.
Cover for 15 minutes. Take cover off pot.
Cook down until all okra are soft
for about 45 min.- 1 hr. on low-med heat.
Be sure to stir well or okra will stick.
Add ham seasoning (diced or cut ham),
smoke sausage, and shrimp.
Cook for about 15 - 20 minutes.
Add salt and pepper to taste.
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Slow-Roasted Tomatoes
4 lb. plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin
olive oil
Preheat oven to 2OO°F.
Put tomatoes, cut sides up, in 2 large shallow baking pans.
Combine garlic and oil and spoon over tomatoes.
Season tomatoes with salt and pepper and roast in oven 6 to 8 hours
(tomatoes will be reduced in size but will retain their shape).
Cool tomatoes.
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Slow-Cooker Scalloped Potatoes And Ham
3# med. potatoes, peeled and sliced
1 onion, chopped
1 c. shredded cheddar cheese
1 c. chopped, cooked ham
1 can cream of mushroom soup
1/2 c. water
Combine the potatoes, onion, cheese
and ham in a slow-cooker (crock pot).
Stir together the mushroom soup, and water
in a small bowl until well blended.
Pour over potato mixture.
Cover crock pot.
Cook on high for 4 hours.
Stir the mixture just before serving.
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Potatoes Au Gratin
1 bag of frozen hash brown
potatoes (Ore Ida) completely thawed.
8 oz. Sour cream
3 Tbls. onion flakes (or minced onion will do)
1 stick margarine or butter, melted
1 can Cream of Chicken soup (undiluted)
1 cup grated sharp cheddar cheese
1/4 cup grated parmesan cheese
Combine all of the ingredients mixing thoroughly,
except the grated cheddar.
Bake at 350 F. for 35-40 minutes (or until bubbly).
Top with the grated cheddar;
return to the oven to melt the cheese.
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Fried Green Tomatoes, Mozzarella, And Basil
2 pounds green tomatoes (about 4 medium),
cut into 1/4-inch-thick slices
1/2 cup yellow cornmeal
1 pound sliced bacon, cooked until crisp,
reserving 1/3 cup drippings, and drained on paper towels
8 large slices firm white sandwich bread
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
24 fresh basil leaves, washed well and spun dry
Preheat broiler.
In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.
On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon.
Top with remaining bread slices, toasted sides up.
Makes 4 sandwiches
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Pam's Stuffed Cabbage Rolls
12 large cabbage leaves
1 egg
1/4 c. chopped onion
1/4 c. green pepper and jalapeno
Salt and Pepper
1# ground beef
½# hot Italian sausage
Sauce:
1 8z can tomato sauce
1 tbl. brown sugar
1 tbl. lemon juice
1 tsp. Worcestershire
Immerse cabbage leaves in boiling water
until they get limp and easy to handle. Drain.
Combine rest of ingredients, except sauce. Mix well.
Place 1/4 c. of meat mixture in center of each cabbage leaf.
Fold in sides and roll ends over meat.
Place in greased crock pot or greased casserole dish.
Combine sauce ingredients and mix well.
Pour over cabbage rolls.
Cover and cook on low 7-9 hours in crock pot or
place in casserole dish in 350°F. oven,
covered for 30 min., then uncovered for 30 min.
Serve with rice.
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Hopping John
8z pkg. black-eyed peas
1 ham hock, quartered
1 small onion, chopped
1 tsp. salt
1 tsp. cayenne pepper
1 c. long-grained rice
Soak peas 1 hour in cold water to cover; drain.
Place ham hock in large saucepan; cover with water.
Cook 30 min.
Add peas, onion, salt, cayenne, and enough water to cover.
Cook covered 45 min.; add water as needed.
Stir in rice and cover.
Cook 30 min. or until rice and peas are tender.
Remove ham hock; discard bone and fat.
Stir ham back into Hopping John.
Add 1 can tomatoes, if desired.
(A MUST ON JANUARY 1ST)
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Dinner In A Pumpkin
1 small to medium pumpkin
1 4-oz can sliced mushrooms, drained
1 onion, chopped
1 10-oz can cream of chicken soup
2 tbl. vegetable oil
1 8-oz can sliced water chestnuts, drained
1 1/2 to 2 lbs ground beef
1 1/2 cups cooked rice
2 tbl. soy sauce
2 tbl. brown sugar
Cut off top of pumpkin; clean out seeds and pulp.
Paint on appropriate face on front of pumpkin
with permanent marker or acrylic paint.
In a large skillet, saute' onion in oil until tender;
add meat and brown.
Drain drippings from skillet.
Add soy sauce, brown sugar, mushrooms and soup;
simmer 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts.
Spoon mixture into pumpkin shell.
Replace pumpkin top and place entire pumpkin,
with filling, on a baking sheet.
Bake for 1 hour in 350°F oven
or until inside meat of pumpkin is tender.
Put pumpkin on a plate;
remove top and serve.
For your vegetable,
scoop out cooked pumpkin and serve. Serves 6 people.
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California Broccoli Casserole
3 1/4 c. fresh broccoli, cut up
1/4 c. chopped pimento
1 c. evaporated milk
3 Tbsp. grated parmesan
3/4 tsp. mixed Italian herbs
1/4 c. chopped green onion
3 eggs
1/2 c. low fat cottage cheese
3 Tbsp. dry sherry
Salt and pepper to taste
Preheat oven to 350°F.
Lightly steam broccoli until tender.
Arrange broccoli, green onion, and pimento
in a 2 qt casserole dish coated with vegetable spray.
In blender, combine eggs, milk, cottage cheese,
parmesan, sherry, herbs, salt, and pepper.
Blend well.
Pour over broccoli mixture.
Bake 35 minutes.
Serves 4.
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Black-Eyed Pea Casserole
1 pound of lean ground meat (ground turkey?)
1 small onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 can diced tomatoes with green chilies
1 can steelblue-eyed peas
2 teaspoons Creole seasoning
1 1/2 cups cooked brown rice
1/4 cup grated low-fat Parmesan cheese
1/8 cup of bread crumbs
(Whole wheat if you can find it,
or make your own from toasted whole wheat bread
Brown ground beef, in a sauce pan, a little browner than usual,
to get as much fat out as possible. Drain as usual. Put meat in colander.
With hot tap water, pour about 4 cups
of hot water over the meat to rinse a little more fat from it.
No more water than that or it will
start washing some of the nutrients and taste from it.
This should lower the fat content even more.
Return meat to sauce pan.
Add onions and bell peppers to meat and cook for 10 minutes.
Add tomatoes and steelblue-eyed peas and simmer 10 minutes.
Remove mixture from fire and mix in rice and seasoning.
Place mixture in a 2 quart casserole dish
and top with bread crumbs and cheese.
Bake in oven 15 minutes. Serves 6.
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Baked Beans
1 large can of Campbell's pork & beans
Sprinkle brown sugar
A little molasses
Pepper & dry mustard
1 onion
Less than 1/2 cup Tomato juice
Salt pork or bacon
Kathy"s Variations:
Ketchup or bbq sauce
Couple of sprinkles of tabasco sauce
Spicy mustard, instead of dry mustard
Substitute Snap-E-Tom juice
Original: Bake at 350°F. for 2 hours.
Kathy:
Throw everything into the crock pot for 6 to 8 hours.
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Swiss Asparagus Au Gratin
1/2 cup water
1 1/2 lb. asparagus spears, trimmed
1/2 cup Swiss cheese, shredded
1/4 cup dry bread crumbs
2 tbl. butter, melted
1/2 tsp. dry mustard
1/8 tsp. pepper
Heat oven to 400°F.
Bring 1/2 c. water to boil in 10" skillet;
Add asparagus. Cook 2 min.;
Drain (Asparagus will still be crisp).
Place in 10x6" baking dish.
Mix remaining ingredients;
Sprinkle over asparagus.
Bake 8-10 min.
Or until cheese mixture is lightly browned.
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Acorn Squash Chili
1 acorn squash (I par cook in microwave)
1.5 tbl. olive oil
1 med. chopped onion
1 green pepper, diced
2 tbl. chili powder
1.5 tbl. ground cumin
½ tsp. cayenne
¼ tsp. cinnamon
3 cans (14.5) stewed tomatoes
1 can (14.5 oz) dark red kidney beans, rinsed and drained
1 tbl. cider vinegar
½ tsp. salt
Sour cream or plain yogurt
After par cooking squash, quarter and scoop out seeds and peel. Cut into ½ inch cubes. Heat oil, add onion and pepper, stir to cook until onion is translucent. Stir in squash, seasonings, and tomatoes with juices, beans, vinegar and salt. Cover and cook until squash is tender but still holds its shape. Top with sour cream or yogurt. Good served over brown rice. I usually just combine the ingredients and put on low in the crockpot.
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Broccoli Ham Ring
1/4 pound ham
1/4 pound fresh broccoli
1 small onion
1/2 cup fresh parsley
6 ounces swiss cheese,shredded
2 tablespoons dijon mustard
1 teaspoon lemon juice
16 ounces refrigerated crescent rolls
1-1/2 cups cheese, grated
Preheat oven to 350°F. Coarsely chop ham, broccoli, onion, and parsley with food chopper.
Coarsely grate cheese, 1-1/2 cups, with grater/slicer. Mix all ingredients except crescent rolls and set aside.
Arrange crescent triangles in a circle on baking stone with bases overlapping in center and points to the outside. There should be a 3 inch diameter circle in the center.
Evenly spoon filling over base. Fold points of triangles over filling and tuck under base at center.
Filling will not be completely covered. Bake 20-25 minutes. 6-8 servings.
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Roasted Garlic Mashed Potatoes
8 to 10 cloves garlic
2 pounds potatoes or other potatoes, cut up
1/3 cup dairy sour cream
1/4 cup milk
1 tablespoon snipped fresh rosemary,
thyme, or oregano
1/2 teaspoon salt
1/4 teaspoon pepper
To roast garlic, wrap unpeeled garlic cloves in foil.
Bake in a 400° F. oven for 25 to 35 minutes
or until cloves feel soft when pressed.
When cool enough to handle,
squeeze garlic paste from peels.
Meanwhile, in a covered kettle cook potatoes
in a small amount of boiling water
for 20 to 25 minutes or until tender.
Drain; return to kettle.
Mash potatoes and garlic paste with a potato masher
or an electric mixer on low speed.
Add sour cream; milk;
rosemary, thyme, or oregano; salt; and pepper.
Beat until light and fluffy.
Makes 6 servings.
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Fresh Cucumber Salad
7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills) or regular cucumber and treat it like you would if you were having salad
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed
Mix cucumbers, onions, peppers and salt; set a side.
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil.
Remove from heat and let cool for one hour.
Pour mixture over cucumbers.
Put in jars and store in refrigerator.
Will keep up to 2 months.
* you can add cauliflower and carrot(thinly sliced).
Makes 2 quart jars
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Spicy Cucumber Salad
1 cup seasoned rice vinegar
1 teaspoon crushed red pepper flakes
1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
4 pounds seedless cucumbers, halved crosswise
Combine all and refrigerate several hours.
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|
tested and liked by me)
Air Fryer Asparagus
Asian-Style Green Beans with Cashews
7 Ingredient Roasted Beets with Feta Salad
Amish Broccoli Salad
Brussels Sprouts Gratin(WW)
Apple and Carrot Salad
Blackened Roasted Cauliflower ‘Steaks’
Corn Casserole(WW)
Cucumber Herb Salad
All Eggplant Recipes 
Blue Cheese Mushrooms
Grilled Maui Onions
Cheesy Turkey Sausage and Pea Pasta (Pressure cooker)
Beef/Barley Stuffed Peppers
Baked Feta Mashed Potatoes
Cheese and Sausage Spinach Pie
Acorn Squash Polenta Stacks
Caprese Salad