1 large spaghetti squash (3-4 lb)
3 TB butter
1 TB brown sugar
4 slices bacon, cooked and diced
Salt & Pepper
Cut squash in half, lengthwise. Microwave each half seperately for 10-12 minutes or until squash is easily pierced with a fork. Scoop out squash into a large bowl. Add butter, bacon, brown sugar and s&p.
YUM!
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Monday, July 30, 2012
Wednesday, February 22, 2012
Every Day Stir Fry
I eat this for lunch almost every day. Can't get enough!! I make a huge pan of it and eat it for a few days. I think it tastes better the next day.
Onion
Garlic
Carrots (steam for a few minutes first, to soften)
Broccoli
Zucchini
Peas (frozen is fine)
Cabbage
Kale
Swiss chard
Brussels Sprouts, thinly sliced
Pretty much any veggies you like! Spinach, red cabbage, celery, asparagus, sugar snap peas...it's all good!!!
Saute over med heat in some olive oil until everything is tender. Sprinkle with desired seasoning (I like chicken seasoning) and s&p. Serve over basmati or brown rice or over the toasted millet/quinoa.
Onion
Garlic
Carrots (steam for a few minutes first, to soften)
Broccoli
Zucchini
Peas (frozen is fine)
Cabbage
Kale
Swiss chard
Brussels Sprouts, thinly sliced
Pretty much any veggies you like! Spinach, red cabbage, celery, asparagus, sugar snap peas...it's all good!!!
Saute over med heat in some olive oil until everything is tender. Sprinkle with desired seasoning (I like chicken seasoning) and s&p. Serve over basmati or brown rice or over the toasted millet/quinoa.
Tuesday, January 24, 2012
Carmelized Brussel Sprouts
recipe/photo from eatliverun.com
12-14 large brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
pinch sea salt
2 tbsp brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted
Directions:
Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.
***
I got some brussel sprouts in my Bountiful Basket this past weekend, and I had no idea what to do with them. I found this recipe, and it was SO good! I left the nuts out and added extra garlic. My kids loved this too. Lots more brussel sprouts in our future!
Tuesday, December 27, 2011
Curried Sweet Potato & Rice Stew
Original recipe found here. I made a few slight changes.
1 T olive oil
1 carrot, finely diced
1 small onion, finely diced
2 sweet potatoes (yellow fleshed), finely diced
2 yams (orange fleshed), finely diced
2 T curry paste (I use red curry paste)
pinch of salt & a good grind of black pepper
water or vegetable stock
2 cups cooked rice (I used a mix of brown and basmati)
1 t maple syrup (optional)
In a large pot, heat olive oil and add in carrots and onion, and saute until fragrant, about 3-5 minutes. Add in the yam, sweet potato and curry paste and let everything get coated. Sprinkle with salt and pepper. Pour water or vegetable stock over everything so the liquid level is about 1-3 inches above the vegetables. Use less liquid if you want a stew, more liquid if you want soup. Turn down heat to a simmer, put on the pot lid and let it bubble away for 20 minutes. Stir in cooked rice and simmer for another 10 minutes. Does it need more liquid? Add it, otherwise it’s done when the vegetables are tender. Finish it off with a small glug of maple syrup, stirring it into the mixture before serving into bowls.
***
This was AMAZING!! One of the yummiest meals I've ever had. Will be making this a LOT now!!! For Miss Roo, I just mashed up her stew, so she didn't realize she was eating bites of veggies. I will probably serve this to Claire in a few months as well. The original recipe calls for a lot less rice, but I wanted a really hearty meal, so I doubled it. Plus, we just love rice around here!
1 T olive oil
1 carrot, finely diced
1 small onion, finely diced
2 sweet potatoes (yellow fleshed), finely diced
2 yams (orange fleshed), finely diced
2 T curry paste (I use red curry paste)
pinch of salt & a good grind of black pepper
water or vegetable stock
2 cups cooked rice (I used a mix of brown and basmati)
1 t maple syrup (optional)
In a large pot, heat olive oil and add in carrots and onion, and saute until fragrant, about 3-5 minutes. Add in the yam, sweet potato and curry paste and let everything get coated. Sprinkle with salt and pepper. Pour water or vegetable stock over everything so the liquid level is about 1-3 inches above the vegetables. Use less liquid if you want a stew, more liquid if you want soup. Turn down heat to a simmer, put on the pot lid and let it bubble away for 20 minutes. Stir in cooked rice and simmer for another 10 minutes. Does it need more liquid? Add it, otherwise it’s done when the vegetables are tender. Finish it off with a small glug of maple syrup, stirring it into the mixture before serving into bowls.
***
This was AMAZING!! One of the yummiest meals I've ever had. Will be making this a LOT now!!! For Miss Roo, I just mashed up her stew, so she didn't realize she was eating bites of veggies. I will probably serve this to Claire in a few months as well. The original recipe calls for a lot less rice, but I wanted a really hearty meal, so I doubled it. Plus, we just love rice around here!
Tuesday, December 20, 2011
Zucchini Curry Soup
Recipe from Heidi Swanson's "Super Natural Every Day".
1 block extra firm tofu, well-drained
1 TB red Thai curry paste
3 TB extra-virgin olive oil
2 shallots, chopped
3 or 4 zucchini, cut into chunks
1 large carrot, sliced
1-2 potatoes, diced into small cubes
4 cloves chopped garlic
2 cups vegetable broth or water
1 can coconut milk
Combine curry paste and olive oil in a small bowl. Set aside.
In a small frying pan, crumble tofu with a small drizzle of oil and some salt. Saute until golden. Set aside.
In a large soup pot, heat curry mixture for about 1 minute. Add shallots and a few pinches of salt and saute for a few minutes. Add vegetables and cook until zucchini is a little tender. Add garlic, then broth/water and coconut milk. Bring just to a boil, then lower the heat to a gentle simmer for 15 minutes. Taste and add more curry paste if desired.
Serve with crumbled tofu on top.
***
This was delicious! Next time I might leave out the potatoes and add a different vegetable in it's place. My kids really liked this too. Next time I will probably also make some basmati rice, brown rice or millet to mix in at the end.
1 block extra firm tofu, well-drained
1 TB red Thai curry paste
3 TB extra-virgin olive oil
2 shallots, chopped
3 or 4 zucchini, cut into chunks
1 large carrot, sliced
1-2 potatoes, diced into small cubes
4 cloves chopped garlic
2 cups vegetable broth or water
1 can coconut milk
Combine curry paste and olive oil in a small bowl. Set aside.
In a small frying pan, crumble tofu with a small drizzle of oil and some salt. Saute until golden. Set aside.
In a large soup pot, heat curry mixture for about 1 minute. Add shallots and a few pinches of salt and saute for a few minutes. Add vegetables and cook until zucchini is a little tender. Add garlic, then broth/water and coconut milk. Bring just to a boil, then lower the heat to a gentle simmer for 15 minutes. Taste and add more curry paste if desired.
Serve with crumbled tofu on top.
***
This was delicious! Next time I might leave out the potatoes and add a different vegetable in it's place. My kids really liked this too. Next time I will probably also make some basmati rice, brown rice or millet to mix in at the end.
Monday, December 5, 2011
Cabbage, Spinach and Tofu with Peanut Sauce
This recipe is from here, I made a few little changes, like adding peas.
cabbage, spinach and tofu with peanut sauce
1/2 block of extra firm tofu, cut into squares (I prefer to crumble it. Be sure to drain it well first.)
1/2 head of cabbage, sliced into strips and then cut in half to make shorter strips
1 bunch spinach, cleaned & picked through
1/2 onion, cut into large chunks
2 stalks celery, cut on the diagonal into thick slices
1 cup frozen peas
3 cloves garlic, minced
1 T fresh ginger, minced
soy sauce
brown rice
1 t vegetable oil
lime wedges (optional)
for the sauce:
1/4 c peanut butter
1 T honey (or brown sugar if you swing vegan-style)
2 cloves garlic, minced
1 t fresh ginger, minced
1 t sesame oil
2 T soy sauce
2 T rice wine vinegar
warm water
1. In a blender, mix all the ingredients for the peanut sauce, adding a bit of warm water if the mixture gets too thick. Taste. You may need to add a bit more honey depending on your own tastebuds. Set aside.
2. In a large skillet or wok, heat the oil and add the garlic and ginger when hot. Add the tofu and fry until golden on both sides. Add the onion and celery and when the onion becomes translucent, add the cabbage. Once the cabbage gets slightly wilty, add the spinach and a bit of soy sauce for flavour. Stir until spinach is cooked, then turn off heat.
3. In large bowls, add brown rice and then top with the tofu-vegetable mixture. Drizzle with peanut sauce.
cabbage, spinach and tofu with peanut sauce
1/2 block of extra firm tofu, cut into squares (I prefer to crumble it. Be sure to drain it well first.)
1/2 head of cabbage, sliced into strips and then cut in half to make shorter strips
1 bunch spinach, cleaned & picked through
1/2 onion, cut into large chunks
2 stalks celery, cut on the diagonal into thick slices
1 cup frozen peas
3 cloves garlic, minced
1 T fresh ginger, minced
soy sauce
brown rice
1 t vegetable oil
lime wedges (optional)
for the sauce:
1/4 c peanut butter
1 T honey (or brown sugar if you swing vegan-style)
2 cloves garlic, minced
1 t fresh ginger, minced
1 t sesame oil
2 T soy sauce
2 T rice wine vinegar
warm water
1. In a blender, mix all the ingredients for the peanut sauce, adding a bit of warm water if the mixture gets too thick. Taste. You may need to add a bit more honey depending on your own tastebuds. Set aside.
2. In a large skillet or wok, heat the oil and add the garlic and ginger when hot. Add the tofu and fry until golden on both sides. Add the onion and celery and when the onion becomes translucent, add the cabbage. Once the cabbage gets slightly wilty, add the spinach and a bit of soy sauce for flavour. Stir until spinach is cooked, then turn off heat.
3. In large bowls, add brown rice and then top with the tofu-vegetable mixture. Drizzle with peanut sauce.
***
This was good. SO GOOD! I could eat cabbage all day. It was so filling and healthy, but we felt awesome after we ate it. Yum...I want more...
Thursday, November 10, 2011
Spring Minestrone Soup
2 TB olive oil
2 shallots, thinly sliced
1 tsp minced garlic
1 cup brown rice
6 cups vegetable stock
8 asparagus spears, sliced into 1-inch pieces
1 cup sugar snap peas, sliced in half
1 cup frozen peas
Heat oil in large saucepan. Add shallots and garlic and saute until softened, about 5 minutes. Add rice and stir for 1 minute. Add stock, bring to a boil, cover and let simmer for 45 minutes. Add vegetables and cook for 3-4 minutes. Add salt and pepper, and serve.
***
We really liked this! It was filling and so healthy, but it was light too. A great meal to have after a heavier meal, like pasta or burgers.
*Recipe from Heidi Swanson's 'Super Natural Cooking'.
*Photo from Kitchen Culinaire
Wednesday, November 9, 2011
Sweet Potato Black Bean Burgers
2 large red garnet yams (everyone calls these sweet potatoes, but sweet potatoes are actually white!)
2 cans black beans, rinsed and drained
1/2 cup old-fashioned oats
1/4 cup minced dried onions
1 TB dijon mustard
1 tsp cumin
1 tsp cinnamon
1/4 tsp sea salt
1/4 tsp grated ginger
Peel and cube yams. Boil until tender, about 15 minutes or so, until easily pierced with a knife. Drain and pour into large bowl. Add black beans and mash together. Add remaining ingredients and combine well. Form into patties and cook on a griddle, grill or stovetop until browned, about 8 min on each side. Serve on whole wheat bun with toppings of choice. Makes about 8 burgers.
***
I was a little nervous to bite into these, but they tasted really good! The sweetness of the yam was so good. I'm not a big fan of cumin, so next time I will probably decrease both spices to 1/2 tsp instead. I cooked these on our griddle, and that worked out perfectly so they were all done at the same time. We ate these on whole wheat thin buns with miracle whip, cheddar, spinach leaves and mustard. You can also cook these with quinoa instead of the oats, which I want to try next time.
2 cans black beans, rinsed and drained
1/2 cup old-fashioned oats
1/4 cup minced dried onions
1 TB dijon mustard
1 tsp cumin
1 tsp cinnamon
1/4 tsp sea salt
1/4 tsp grated ginger
Peel and cube yams. Boil until tender, about 15 minutes or so, until easily pierced with a knife. Drain and pour into large bowl. Add black beans and mash together. Add remaining ingredients and combine well. Form into patties and cook on a griddle, grill or stovetop until browned, about 8 min on each side. Serve on whole wheat bun with toppings of choice. Makes about 8 burgers.
***
I was a little nervous to bite into these, but they tasted really good! The sweetness of the yam was so good. I'm not a big fan of cumin, so next time I will probably decrease both spices to 1/2 tsp instead. I cooked these on our griddle, and that worked out perfectly so they were all done at the same time. We ate these on whole wheat thin buns with miracle whip, cheddar, spinach leaves and mustard. You can also cook these with quinoa instead of the oats, which I want to try next time.
Sunday, April 17, 2011
Vegetable White Bean Orzo Soup
Vegetable, White Bean, and Orzo Soup:
Recipe from For the Love of Cooking.net
1-2 tsp of olive oil
1/2 sweet yellow onion, diced
3 carrots, diced
3 stalks of celery, diced
1/2 tsp dried basil
1/4 tsp dried oregano
2 cloves of garlic, minced
6 cups of chicken broth
1 15 oz can of diced tomatoes, drained
1 15 oz can of cannellini beans, drained
Sea salt and freshly cracked pepper, to taste
1 cup orzo pasta
1 cup of zucchini, diced
1 cup of yellow squash, diced
2 cups of baby spinach
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly. Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender. Add orzo and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed. Cook for 2 minutes then ladle into bowls.
***
Yum! This was excellent!! Loaded with healthy veggies and beans. The orzo made it nice and hearty too. We ate it with flaky buttermilk biscuits for a great Sunday evening meal.
Recipe from For the Love of Cooking.net
1-2 tsp of olive oil
1/2 sweet yellow onion, diced
3 carrots, diced
3 stalks of celery, diced
1/2 tsp dried basil
1/4 tsp dried oregano
2 cloves of garlic, minced
6 cups of chicken broth
1 15 oz can of diced tomatoes, drained
1 15 oz can of cannellini beans, drained
Sea salt and freshly cracked pepper, to taste
1 cup orzo pasta
1 cup of zucchini, diced
1 cup of yellow squash, diced
2 cups of baby spinach
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly. Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender. Add orzo and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed. Cook for 2 minutes then ladle into bowls.
***
Yum! This was excellent!! Loaded with healthy veggies and beans. The orzo made it nice and hearty too. We ate it with flaky buttermilk biscuits for a great Sunday evening meal.
Saturday, August 14, 2010
Collard Greens & Bacon
1 tablespoon olive oil
1/2 package bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens; folded, sliced & rinsed
Directions
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook in bacon grease until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 1 hour, or until greens are tender. You can also transfer to a crockpot at this point and cook on low for several hours. The longer these cook, the better.
***
I was excited to try collard greens because they are always at or near the TOP of every "healthiest vegetable" list. Plus, they are a Southern staple, so we should probably get used to them, right?? :)
We were a little bit nervous trying out a new leafy green....mostly because we both hated bok choy....our last attempt at branching out in the veggie world.
Well....this time the verdict is GOOD!! We LOVED these!! They tasted awesome along side the bbq chicken and mashed potatoes. And I read that in the South, they dip their cornbread in the broth this dish makes. YUM!
1/2 package bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens; folded, sliced & rinsed
Directions
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook in bacon grease until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 1 hour, or until greens are tender. You can also transfer to a crockpot at this point and cook on low for several hours. The longer these cook, the better.
***
I was excited to try collard greens because they are always at or near the TOP of every "healthiest vegetable" list. Plus, they are a Southern staple, so we should probably get used to them, right?? :)
We were a little bit nervous trying out a new leafy green....mostly because we both hated bok choy....our last attempt at branching out in the veggie world.
Well....this time the verdict is GOOD!! We LOVED these!! They tasted awesome along side the bbq chicken and mashed potatoes. And I read that in the South, they dip their cornbread in the broth this dish makes. YUM!
BUT...that's not the best part!! The best part is that Cameron LOVED them too! He ate all of his on his plate and even had seconds!! Collard greens are here to stay!!!
(adapted recipe & photo courtesy of allrecipes.com)
Friday, July 30, 2010
Slow Cooker Cream Corn
1 1/2 (12 ounce) packages frozen corn kernels
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar
salt and pepper to taste
Directions
In a slow cooker, combine corn, salt & pepper. On stovetop, melt remaining ingredients together. Pour over corn.
Cook on High for 1 hours, switch to Low for 3-4 hours.
***
Ok Hello....how can this NOT be good? Pretty much anything cooked in cream cheese and butter is bound to be awesome!! And this definitely was! I mixed a big spoonful of it in with some spaghetti sauce and noodles....I have NEVER seen my children eat so much in one sitting....EVER! I'm making this every week!
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar
salt and pepper to taste
Directions
In a slow cooker, combine corn, salt & pepper. On stovetop, melt remaining ingredients together. Pour over corn.
Cook on High for 1 hours, switch to Low for 3-4 hours.
***
Ok Hello....how can this NOT be good? Pretty much anything cooked in cream cheese and butter is bound to be awesome!! And this definitely was! I mixed a big spoonful of it in with some spaghetti sauce and noodles....I have NEVER seen my children eat so much in one sitting....EVER! I'm making this every week!
Sunday, May 2, 2010
Creamy Tomato Soup
1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in olive oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakes
Optional: Parmesan cheese and fresh basil for garnish
1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.
2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil.
3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth.
5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.
*****
I'm not a huge tomato fan so with that being said I thought this soup was good. Not great, but good. But a big tomato/tomato soup eater might say otherwise--Jonathan really liked it. I'd make it again. It was pretty simple and an improvement over Campbell's.
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in olive oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakes
Optional: Parmesan cheese and fresh basil for garnish
1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.
2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil.
3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth.
5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.
*****
I'm not a huge tomato fan so with that being said I thought this soup was good. Not great, but good. But a big tomato/tomato soup eater might say otherwise--Jonathan really liked it. I'd make it again. It was pretty simple and an improvement over Campbell's.
Friday, April 30, 2010
Golden Butternut Squash
1 butternut squash, cut in half lenghwise, pulp removed
1 small onion, diced
1/2 tsp cinamon
Heat oven to 375. Place squash facing up in a 9x13 pan with an inch of water. Bake for an hour or until squash is easily pierced with a fork. Meanwhile, saute onion in some oil over low heat for 15 minutes, until very tender.
Scoop squash out of the shells and mash. Add to sauteed onions and combine. Mix in cinnamon. Serve with some butter, salt & pepper on top.
***
Butternut squash is one of those foods that I have missed out on over the years. I only discovered it about a year ago. It's so easy to make and so good! Very, very healthy too.
1 small onion, diced
1/2 tsp cinamon
Heat oven to 375. Place squash facing up in a 9x13 pan with an inch of water. Bake for an hour or until squash is easily pierced with a fork. Meanwhile, saute onion in some oil over low heat for 15 minutes, until very tender.
Scoop squash out of the shells and mash. Add to sauteed onions and combine. Mix in cinnamon. Serve with some butter, salt & pepper on top.
***
Butternut squash is one of those foods that I have missed out on over the years. I only discovered it about a year ago. It's so easy to make and so good! Very, very healthy too.
Tuesday, April 27, 2010
Squash & Potato Hash
8 slices bacon
1-2 large baking potatoes, peeled & diced
2 zucchini, peeled & diced
1 yellow summer squash, peeled & diced (looks like a yellow zucchini)
1 onion, diced
Cook bacon, set aside. In bacon grease, cook potatoes about 5 minutes, until light brown. Add other vegetables and cook until tender, about 8-9 minutes. Add bacon and heat through. Season with dried basil, salt and pepper.
***
Yum! I put ketchup over top for my kids. I preferred it without ketchup so I could taste the squash flavors better. This will be a great summer recipe when zucchini is in season. Would also be good served with eggs for breakfast or as a breakfast burrito.
1-2 large baking potatoes, peeled & diced
2 zucchini, peeled & diced
1 yellow summer squash, peeled & diced (looks like a yellow zucchini)
1 onion, diced
Cook bacon, set aside. In bacon grease, cook potatoes about 5 minutes, until light brown. Add other vegetables and cook until tender, about 8-9 minutes. Add bacon and heat through. Season with dried basil, salt and pepper.
***
Yum! I put ketchup over top for my kids. I preferred it without ketchup so I could taste the squash flavors better. This will be a great summer recipe when zucchini is in season. Would also be good served with eggs for breakfast or as a breakfast burrito.
Saturday, April 10, 2010
Simple Corn Chowder
1 small yellow onion, diced
2 large baking potatoes, peeled & diced into small chunks
1 12 oz can evaporated milk
1 can creamed corn
1 package frozen sweet corn
Saute onion in some olive oil until tender. Add potatoes. Add water just to cover potatoes. Boil, cover, then simmer for 20 minutes.
Drain most, but not all, of the potato water. Add corn and can of milk. Add s&p to flavor. Simmer again for 20 minutes.
Serve with bacon and cheddar cheese on top.
***Feel free to change it up...add carrots, celery or red pepper. You can make it thicker by draining all of the potato water...or make it thinner by draining less. Or add chicken broth or flour to thicken/or dilute it.
2 large baking potatoes, peeled & diced into small chunks
1 12 oz can evaporated milk
1 can creamed corn
1 package frozen sweet corn
Saute onion in some olive oil until tender. Add potatoes. Add water just to cover potatoes. Boil, cover, then simmer for 20 minutes.
Drain most, but not all, of the potato water. Add corn and can of milk. Add s&p to flavor. Simmer again for 20 minutes.
Serve with bacon and cheddar cheese on top.
***Feel free to change it up...add carrots, celery or red pepper. You can make it thicker by draining all of the potato water...or make it thinner by draining less. Or add chicken broth or flour to thicken/or dilute it.
Tuesday, March 2, 2010
Hearty Bean & Barley Soup
1 C chopped carrot
1 C chopped celery
1 C chopped onion
Sautee in olive oil over med heat until tender.
Add:
1/4 c uncooked pearl barley
1 can rinsed red beans
3 1/2 c vegetable broth
1 can petite diced tomatoes
Bring to a boil, cover, simmer over low heat for 35-45 minutes.
Add 2 cups fresh spinach, heat through. Add black pepper to taste.
***
Once again, this was my first time trying this recipe. I just went through all of my cookbooks and marked a ton of new recipes, so bear with me on trying these out!!
This was really good. My kids both gobbled it right up! How I love stuffing my children with veggies!!! Makes up for all of the candy and crackers they inhale. I thought it was a tad bland, so I added some dried basil as well. If you have any good seasoning suggestions, let me know!! I also served this with buttered whole wheat bread for dipping.
1 C chopped celery
1 C chopped onion
Sautee in olive oil over med heat until tender.
Add:
1/4 c uncooked pearl barley
1 can rinsed red beans
3 1/2 c vegetable broth
1 can petite diced tomatoes
Bring to a boil, cover, simmer over low heat for 35-45 minutes.
Add 2 cups fresh spinach, heat through. Add black pepper to taste.
***
Once again, this was my first time trying this recipe. I just went through all of my cookbooks and marked a ton of new recipes, so bear with me on trying these out!!
This was really good. My kids both gobbled it right up! How I love stuffing my children with veggies!!! Makes up for all of the candy and crackers they inhale. I thought it was a tad bland, so I added some dried basil as well. If you have any good seasoning suggestions, let me know!! I also served this with buttered whole wheat bread for dipping.
Monday, February 22, 2010
Tofu Veggie Stir-Fry
1 pkg extra-firm tofu
Drain thoroughly by slicing into strips and placing on paper towels. Put paper towels on top and set a cookie sheet on top. Let sit for 15 minutes. Change paper towels and repeat. Cube when drained.
2 TB soy sauce
1 TB rice vinegar
1 tsp sesame oil
Combine in a small bowl with the tofu. Let marinade for 5-10 minutes, while you prepare veggies. (Can also be covered and refridgerated for a few hours).
1-2 onions, sliced into wedges
1-2 carrots sliced
1-2 c sliced mushrooms
1 red pepper, diced
Handful of snowpeas and/or asparagus, washed
Several handfuls of fresh spinach
Heat oil in a large skillet. Saute tofu (save marinade) over med-high heat until golden brown. Set aside. Saute onions and carrots until softened. Add other veggies, except for spinach. Saute until just softened. Add marinade, tofu, spinach and saute just until spinach is heated through. Add s&p. Serve over brown rice and eat with chopsticks, if you dare! Tastes great with melted swiss or provolone cheese on top. Can also season to taste with ginger.
If you're not a tofu fan, TRY THIS! Cube the tofu really small so it blends in more. Then if you still don't like it, you can probably substitute chicken in this recipe. Experiment, lots of possibilities with this healthy dish!!
Drain thoroughly by slicing into strips and placing on paper towels. Put paper towels on top and set a cookie sheet on top. Let sit for 15 minutes. Change paper towels and repeat. Cube when drained.
2 TB soy sauce
1 TB rice vinegar
1 tsp sesame oil
Combine in a small bowl with the tofu. Let marinade for 5-10 minutes, while you prepare veggies. (Can also be covered and refridgerated for a few hours).
1-2 onions, sliced into wedges
1-2 carrots sliced
1-2 c sliced mushrooms
1 red pepper, diced
Handful of snowpeas and/or asparagus, washed
Several handfuls of fresh spinach
Heat oil in a large skillet. Saute tofu (save marinade) over med-high heat until golden brown. Set aside. Saute onions and carrots until softened. Add other veggies, except for spinach. Saute until just softened. Add marinade, tofu, spinach and saute just until spinach is heated through. Add s&p. Serve over brown rice and eat with chopsticks, if you dare! Tastes great with melted swiss or provolone cheese on top. Can also season to taste with ginger.
If you're not a tofu fan, TRY THIS! Cube the tofu really small so it blends in more. Then if you still don't like it, you can probably substitute chicken in this recipe. Experiment, lots of possibilities with this healthy dish!!
PS...Not the most kid-friendly meal....BUT you might be surprised at what they'll eat!! Cam will eat everything but the red peppers and spinach. Both my kids love tofu!
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