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Stuffed Acorn Squash

3 Oct

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I love to stuff food with more food.

The acorn squash looked so good I had to buy some.

The only bad  thing about acorn squash is cutting it.

Put a towel on your cutting board so the squash doesn’t slip.

Wash and wipe the squash.

Get a large knife and carefully cut them in half.

Scrape all  the seeds out.

Set them aside to roast later.

Brown one pound of sweet Italian sausage

Dice three potatoes. I keep the skin on.

Dice one large onion

Mince 1/2 jalapeno,

2 big handfuls of baby spinach

4 slices American cheese

Maple syrup to drizzle

Cook the sausage, out of their casing to make bite size pieces, till brown.

Take out of the pan and set aside.

Add the onions, potatoes and peppers to the same pan and cook till everything is soft and the potatoes are cooked threw.

Add the spinach

Season with 1/2 teaspoon of salt

Add the sausage and mix together

Place one slice of cheese in each squash

Divide the filling equally into each squash

Drizzle the maple syrup only over the squash not the filling.

Place on a piece of foil and put in a roasting pan

Fill the pan with just enough water to come half way up the squash.

Bake at 350 degrees for one hour.

If the top of the squash is getting too brown cover with foil.

Test with a fork to see if the squash is soft.

If it is soft it is done.

These can be made the day before and refrigerated till you want to cook them.

 

 

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Nicks Peppers and Tomatoes

23 Aug

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My Dad was a great cook.

He used to dice everything by hand now I use the food processor.

This is an Italian relish, salsa or sauce. Take your pick.

Ten cloves garlic.

One teaspoon salt

Five red peppers and five green peppers

Two to three jalapeño depending on how spicy you like it.

I usually use two and it just has a kick but my kids like it hotter.

Two small cans of tomato sauce

One level teaspoon garlic powder

1/2 teaspoon salt

Six tablespoons olive oil

Heat the oil in a large frying pan.

Take out your food processor

First process the garlic and salt

Wash and dry all the peppers.

Remove the stem. white pith and all the seeds and cut the pepper into chunks.

Put about three peppers in the processor at a time and process till diced.

Pour into the hot oil and keep the heat to medium.

Repeat with the remaining peppers.

I use the entire jalapeño except for the stem because the seeds have a lot of heat

Let all the peppers cook for about ten minutes till they soften up.

Add the tomato sauce, garlic powder and salt.

Let this all simmer till the tomato sauce starts to thicken.

You must stir often.

Adjust your salt.

Serve it with crackers as a salsa, mix it with your eggs and cheese or serve it with fish or meat.

I use it as my cheat snack with low calorie crackers.

This freezes great.

Stir Fry Vegetables

12 Jun

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This is the perfect example of using what you have in the refrigerator

One small head of green cabbage, sliced thin.

It was the size of a softball. I used the outer leaves to make stuffed cabbage.

One sliced orange pepper

One sliced medium onion

Two cloves chopped garlic

Two teaspoons oil

Heat the oil and add the onion and garlic

Cook the onions and garlic  for 2 minutes

Add the cabbage and pepper

1/2 teaspoon salt

1/2 teaspoon corse ground black pepper

Stir fry till the vegetables are crisp but soft about three to four minutes

Season with more salt and pepper

This took five minutes.

I got to use up the leftover cabbage and it was delicious.

 

Sauerkraut Pancakes

18 May

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Don”t say yuck.

My daughter just came back from Budapest and said she had these pancakes and they are delicious.

I had to try them.

You have to love sauerkraut to really enjoy these pancakes.

1 1/2 cup drained and squeezed sauerkraut.

1/4 cup chopped fresh chives or two diced scallions

1 cup leftover mashed potatoes

1 egg

2 tablespoons flour

1/2 teaspoon black pepper

Mix everything together

Make a ball the size smaller than a baseball then flatter out to about 3/4 inch thick.

Heat about 1/2 cup canola oil to medium high

Place the pancakes into the pan and fry till both sides are golden brown.

Wait till one side is brown and try not to touch them until it is time to turn them over and brown the other side

Drain on a paper towel

Serve with yogurt dill dip , sour cream, bacon bits and apple sauce.

If you want to keep it low carb eliminate the potato but you do need the flour to help bind the sauerkraut.

I was a little skeptical but really liked them.

Something different and everything tastes good fried.

Next time I am going to try baking them at a high heat to cut some calories.

 

Asparagus Tart

17 Apr

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This is such an old recipe from my  Mom.

She only made it during the Spring because the asparagus were so nice.

One defrosted puff pastry crust

16 ounces ricotta cheese

zest of 1/2 lemon

4  rounded tablespoons Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

30 asparagus

2 tablespoons olive oil

2 cloves garlic

1/4 teaspoon salt

Ten ounces shredded mozzarella cheese

3 slices provolone cheese

Preheat oven to 450 degrees

Mix the ricotta cheese, lemon zest, salt and pepper together.

Set aside.

Roll out the puff pastry to a 8 by 6 rectangle

Spread the ricotta cheese on top

Sauté the garlic with the olive oil

Add the asparagus and coat well with the oil and garlic

Add the salt

Layer the asparagus  with the oil and garlic over the ricotta cheese

Sprinkle with the parmesan cheese

Bake for 10 minutes

Take out of the oven and place the provolone cheese and mozzarella cheese on top

Bake for another 12 minutes or until the crust is nice and brown

Serve hot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stuffed Portabella Mushroom

14 Jul

I have a million fillings for portabellas but today as usual I used what I had on hand.

Five portabellas, rinsed and wiped dry.

One pound of crumbled hot sausage

Two tablespoons butter

One large onion

Three cloves diced garlic

1/2 cup chopped fresh parsley

One package of single serving S&S 90 second brown and white rice.

One cup grated sharp cheddar cheese plus five tablespoons

Salt and Pepper to taste

Sriracha sauce for the tops

Cook and crumble the sausage. Drain it well on a paper towel.

Melt the butter in a pan.

Add the onion, chopped mushroom stems and garlic. Cook till soft

Add the cooked rice and stir together.

Add the sausage and stir

Add the fresh parsley and cheese.

Take off the heat and season with salt and pepper.

Brush some melted butter on the mushroom edges

Place One tablespoon of cheese in each mushroom cap

Fill each cap with four to five tablespoons of the filling.

Place on a parchment paper lined pan

Bake at 350 degrees for 20 to 30 minutes.

Drizzle with sriracha.

Serve on a lime honey salad with arugula, tomatoes, onions and avocado.

These can be made in the morning , covered and refrigerated till dinner.

Zucchini Pasta

13 May

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This is going to be on the menu all summer.

I love it. I love it. I LOVE IT.

3 medium zucchini cut into spiral spaghetti shape

3 cloves minced garlic

2 tablespoons olive oil

1/4 teaspoon garlic powder

1/2 teaspoon salt or more if you like

1/2 teaspoon black pepper

3 tablespoons sun dried tomatoes, cut into julienne strips

1/2 cup cooked baby peas

1/2  to 3/4 cup diced Genoa salami , pancetta or bacon cooked till it  is crisp

20 sliced fresh basil leaves

3/4 cup ricotta cheese

One tablespoon lemon zest

Sauté the garlic in the oil till it is golden brown and fragrant

Add the zucchini, garlic powder, sun dried tomatoes, salt and pepper

Stir fry for  one to two minutes

Do not cook any longer or else the zucchini will get mushy

Take off the heat and add the peas, basil, lemon zest, salami  and ricotta cheese

This is a delicious meal. Enjoy.