Saturday, November 30, 2013

Meatball Stew

Meatball Stew

1 package frozen Italian meatballs
1 cup diced celery
1 1/2 cup carrot slices
2 cups diced potatoes
1 cup diced onion
1 can diced tomatoes, undrained
1 bay leaf

Mix all in a crock pot and cook for 8 hours on low.
If time allows, saute the celery, carrots and onions in a skillet with a little olive oil before putting in the crockpot. 

Serve with hot bread. 

Pumpkin Crunch Dessert

Pumpkin Crunch Dessert

Mix together
1 can pumpkin
1 can evaporated milk
1 cup sugar
3 eggs
1 tsp salt
3 tsp cinnamon

Pour into greased 9 x 13 cake pan. 

Sprinkle 1 yellow cake mix (dry) on top to cover completely.  Use the whole box of cake mix.
Drizzle with 1/2 cup (1 stick) melted margarine or butter.

Bake at 350 for 50 minutes or until set in the center. 
Serve with whipped cream.


Pink Lemonade Salad Dressing

Pink Lemonade Salad Dressing
(This is my adaptation of an Lemon Poppyseed dressing recipe I found online.  I did not have poppyseeds and I used a red onion which gave it a nice pink color - hence the name :-)

1/2 cup granulated sugar
1/2 cup lemon juice ( I used RealLemon)
1 1/2 tbsp diced red onion
1 tsp Dijon mustard
1/2 tsp salt
2/3 cup canola oil

Place all except the oil in a blender.  Place lid on and blend until the onion is completely liquified. 
Using a lower setting on the blender, pout in the oil in a slow stream and continue to blend until the mixture is thick and creamy.

This dressing is very good on the following salad -

Romaine lettuce
Dried Cranberries
Apple, cored, peeled and diced
Pear, cored, peeled and diced
Chopped celery
Chopped walnuts
Grated fresh Parmesan cheese


Saturday, November 9, 2013

Soft Sandwich Rolls



Soft Sandwich Rolls

1 1/4 cup skim milk
1 egg, beaten
1/4 cup sugar
3/4 tsp salt
2 cups all purpose flour
1 3/4 cup whole wheat flour
1 1/4 tsp active dry yeast
Margarine

Place everything except the margarine into the bread machine according to manufacturer's suggestion.  Select dough setting.
When dough is done, divide into 18 pieces.  Use a baking sheet that has raised sides.  Spray with cooking spray. 
Take each piece and shape into a ball.  Flatten to about 3/4 inch thick and arrange on baking sheet. 
Let rise in a warm place until doubled - about 1 hour.
Bake at 350 for 15 minutes
Brush wih margarine while still warm.  Slice in half horizontally to make sandwich buns.


Monday, October 28, 2013

Italian Casserole (or Italian Pie)

Italian Casserole - Quick and Easy

1 lb ground beef
1 medium onion
1 1/2 cup pasta sauce
1 1/2 cup shredded mozzarella cheese, divided
1/2 cup sour cream
1 package reduced fat crescent rolls

Preheat oven to 350.
Brown beef and onions in a skillet until beef is no longer pink.  Add pasta sauce and cook until heated through.

Pour into a deep dish pie plate. 
Mix together 1 cup of cheese and the sour cream.

Spoon onto the meat mixture. I used a small spoon to get small amounts because it was not going to work to spread it on the meat.


Top with the crescent rolls.  I found it is easiest to do two across and then 2 at right angles - then fill in the open areas with the other 4.  I also curl up the tip of the crescent toll so I don't have a big glob of undercooked dough in the center.

It is not necessary to get the crescent rolls covering all the meat and cheese. Sprinkle with the remaining cheese and bake for 20 minutes or until browned.  

Beautiful!  Serving it was a little tricky because the sauce is a little soupy but it was really good and a hit with the family.

Friday, October 4, 2013

Brunswick Stew

Brunswick Stew- adapted from Quick Cooking

1 tsp olive oil
1 1/2 tsp minced garlic
1 cup diced celery
1/2 cup diced onion
1 cup diced carrot
4 medium potatoes, peeled and diced
2 lb boneless, skinless chicken breast or thighs, cut into bite size pieces
2 packages of chicken gravy mix, dry
3 cups water
1/2 tsp thyme
2 tbsp chili sauce

Add the olive oil to a large stockpot.  Add the garlic, celery, onion and carrot saute over medium heat until vegetables start to get tender.  Add remaining ingredients and simmer until chicken is cooked through - about 10 minutes.  Best if you can let it simmer for an hour, adding a little water if needed. 

Can also be made in the crock pot by omitting the olive oil and putting all the remaining ingredients in the crock pot.  Cook on low for 7-8 hours.

Makes 11 cups.

Thursday, October 3, 2013

Curry Chicken Breasts over Rice

Curry Chicken Breasts
Another Quick Cooking recipe with my adaptations.

4 boneless, skinless chicken breasts
1 Tbsp canola oil
1/4 cup Worcestershire sauce
4 tsp chili sauce
2 tsp curry powder (can use less)
1 tsp garlic powder
1/4 tsp hot pepper sauce
1/3 cup chopped green onions
Hot cooked rice

If the chicken breasts are thick, pound to about 1/2 inch thickness. Heat the oil in a large skillet.  Add the chicken breasts and brown on both sides.
Meanwhile Worcestershire sauce, chili sauce, curry powder, garlic powder and hot pepper sauce together in a small bowl.   Spoon onto the browned chicken breasts and reduce heat. Sprinkle onions over the sauce.  Cover and let simmer for another 5 - 7 minutes or until chicken juices run clearn.
Serve over hot rice.  Spoon any residual juices in the pan over the rice. 

Wednesday, October 2, 2013

Baked Omelet

Baked Omelet - Another Quick Cooking recipe adapted by me


2 1/2 cups shredded Colby Jack cheese (divided)
1 medium green pepper, diced
3 green onions, diced
3/4 cups diced ham
1 cup sliced fresh mushrooms
3 cups eggbeaters
1/2 cup milk
1 tsp hot sauce

Preheat oven to 350.
Layer 2 cups cheese, pepper, onions, ham and mushrooms in 9 x 13 greased baking dish. Mix together eggbeaters, milk and hot sauce.  Pour over the vegetables and ham in the baking dish.
Bake 20 -25 minutes until a knife inserted in the center comes out clean.
Sprinkle 1/2 cup cheese on top and return to oven just until the cheese melts.

8 servings

Tuesday, October 1, 2013

Lemon Broccoli Pasta


Lemon Broccoli Pasta

The original recipe was from Quick Cooking but I have made several modifications 


3 cans chicken broth
Juice of 1 lemon
1 teaspoon grated lemon zest
1/2 tsp garlic powder
1/2 tsp pepper
10 oz uncooked spaghetti 
4 cups broccoli florets
1 1/2 cup fresh sliced mushrooms
1 cup light sour cream 
2 tbsp Parmesan cheese

In a large skillet, combine the broth, lemon juice, zest, garlic powder and pepper. Brung to a boil. Add spaghett, broccoli, and mushrooms. Reduce heat to simmer and let cook uncovered until pasta is tender. Drain, stir in sour cream and Parmesan cheese. 

8 servings 


Sunday, September 29, 2013

Vegetable Bean Soup

Vegetable Bean Soup. The original recipe was from Quick Cooking magazine but I made a few changes. This is a good low calorie dish. You can adjust the vegetable amounts as you like or omit and substitute for your own tastes. The original recipe called for barley but I substituted pasta 


2 tsp olive oil
1 1/4 cup diced carrots
3/4 cup diced celery
3 green onions diced
1 medium zucchini diced
1/2 cup fresh spinach diced
3 cans low far chicken broth
2 cups uncooked pasta 
1 can kidney beans, drained and rinsed 
1 can Italian diced tomatoes, undefined

Put olive oil in bottom of a large soup pot. Add carrots, celery and onions and sauté for 3-5 minutes. Add zucchini and spinach and cook a few minutes more until spinach is wilted. 
Add chicken broth and pasta. Cook until pasta is al dente. Add kidney beans and diced tomatoes and heat through. 




Saturday, September 28, 2013

Provel Topped Tomatoes

Provel Topped Tomatoes

One of my favorite ways to cook tomatoes, especially when I have hothouse tomatoes that don't have much taste.  The heat brings out the flavor and the cheese complements the tomatoes very well.  You can also use shredded mozzarella. 

Tomatoes (I use plum or campari)
Provel ropes or shredded (if using ropes, dice into small pieces)

Slice tomatoes about 1/4 inch thick and place on a baking sheet.  Top each tomato with a layer of the cheese.   Bake or broil until the cheese has melted.  Serve warm.


Herbed Chicken and Rice

Herbed Chicken and Rice (Original recipe in Quick Cooking)

 
1/2 lb chicken boneless, skinless chicken breasts, sliced into strips
1 tbsp margarine
1 jumbo carrot, diced fine (about 1 1/2 cups)
1/2 large onion, diced fine
1/4 tsp marjoram
1/4 tsp thyme
1/8 tsp sage
1/8 tsp dried rosemary, crushed
2 cups water
2 cups instant rice

Melt the margarine in a large skillet.  Saute the chicken breasts for 3-4 minutes until no longer pink.  Add carrots and onion and cook for several minutes until carrots are tender.
Add water and herbs - bring to a boil.
Stir in rice, cover and set aside for 5 minutes.  Stir and serve.

(It was good but could have used a little more flavor. Next time I think I will replace 1 cup of the water with 1 cup fat free chicken broth and maybe increase the herbs to give it a little more flavor.)

 

Saturday, September 21, 2013

Blueberry Streusel Yogurt Muffins

Blueberry Streusel Yogurt Muffins


Preheat oven to 375.

Muffins  -

2 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
Mix together in a large bowl

1 cup low fat yogurt ( I used blueberry Greek yogurt)
6 tbsp margarine, melted
1 egg
1 tbsp vanilla
Beat until blended.

Add yogurt mixture to the bowl of dry ingredients and stir just until mixed. 
Stir in
1 cup blueberries ( I used frozen but rinsed them with warm water to thaw them a little first)

Spoon into 12 greased muffin cups.   I used the paper liners but should have sprayed them with oil - the paper stuck on the bottom of the muffins and was quite a mess to remove)

Streusel topping -
1/2 cup flour
1/4 cup sugar
1/4 cup margarine
Use a pastry blender or knives to cut the margarine into the flour and sugar until you have coarse crumbs.  Spoon onto the muffin tops.  There was plenty of streusel and I piled it on top.

Bake for 20 minutes (I had to bake 25) until golden brown.  Let cool in the pan for 5 minutes before removing to a rack.

Monday, August 19, 2013

Ciabatta

I used the Buttery Rolls  recipe to make some buns and came out like Ciabatta.  We loved it!

I made the dough according to the recipe then divided into 12 pieces.  I shaped each into a circle about 3 inches in diameter and 1/2 inch thick.  Place the rolls on a baking sheet and let rise for about 20 minutes. 
Bake at 350 for 20 -25 minutes, until golden brown.  Brush with margarine while still warm.

Slice in half by making a horizontal slice. 

Tuesday, August 6, 2013

Seared Salmon with Tomato Relish



Seared Salmon with Tomato Relish

4  salmon fillets (I used the individual frozen ones that are about 4 oz each - thaw before cooking)
1 tbsp olive oil
2 small tomatoes, diced
1 jalapeno, seeded and diced
1 tbsp butter or margarine
1 tsp dried cilantro

Once the salmon is thawed, heat the olive oil in the skillet to medium high.   Add salmon - salt and pepper as desired - and cook on each side for 4-5 minutes.  Remove and set aside, keep warm.

Melt butter in the same skillet and add the tomatoes, pepper and cilantro.  Cook and stir 1 minute.  Serve over the salmon.

Roasted Sweet Potatoes



Roasted Sweet Potatoes

2 medium sweet potatoes
1 tbsp honey butter
cinnamon
nutmeg

Peel and dice the sweet potatoes.  Place in a large mixing bowl.  Melt honey butter in the microwave and pour over the potatoes.  Sprinkle on some cinnamon and nutmeg and stir to mix well and coat the potato pieces.
Arrange on a greased baking sheet.  Bake at 400 for 20-30 minutes or until soft and slightly browned.

Monday, July 22, 2013

Steak salad

I did not get a photo of this one. We ate it too fast. 

1 to 1 1/2 lb sirloin steak
1 tsp chili powder
1 tsp garlic powder
Olive oil spray
1 can black beans drain and rinse
1 can corn drained
1/2 cup salsa
1/4 cup olive oil and vinegar dressing
Lettuce
Large tomato

Sprinkle chili powder and garlic powder on both sides of steak. Cook in medium skillet sprayed with olive oil 4 min on each side.  Slice into think strips. This can be done ahead of time and refrigerated. Warm in the microwave if you have refrigerated it. 
Mix togethers beans, corn, salad and salad dressing. 
Place chopped lettuce on plates. Top with beans and corn, steak and chopped tomato. 
Makes 6 servings. 

Serve with Texas toast or kaiser roll buttered and browned under the broiler. 

I got 3 salads and then divided the steak, beans and corn for 3 more servings and served it warm with the salad on the side for a second meal.  


Sunday, July 14, 2013

American Beauty Frosting

American Beauty Frosting 
Double batch quantity in ( )

5 tbsp flour ( 2/3 cup)
1 cup skim milk (2 cups)
1 cup margarine - 2 sticks (2 cups-4 sticks)
1/2 cup shortening (1 cup)
1 cup granulated sugar (2 cups)
2 tsp vanilla ( 4 tsp) 

Whisk flour into milk in a saucepan. Heat until thickened, stirring often to prevent sticking or scorching.  Pour into bowl and cover with plastic wrap. Refrigerate until completely cooled 
Once cool, cream the margarine, shortening and sugar. Add milk mixture and beat ( #8 with the Kitchenaid whisk) for 10 minutes. 

Saturday, July 13, 2013

Cranberry Scones (Basic Scones Recipe)

I found a simple basic scones recipe at Allrecipes.com and added some dried cranberries - yummy! 

Basic Scones
3 cups all purpose flour
1/2 cup granulated sugar
5 tsp baking powder
1 tsp salt
3/4 cup margarine
1 egg, beaten
1 cup skim milk
(I also used dried cranberries and orange zest)

Preheat oven to 400 degrees.

 Measure flour, sugar, baking powder and salt into a large mixing bowl.  Stir until well mixed.

 Add the margarine.  I cut it into slices to making the next step easier.

 Using a pastry blender, blend in the margarine until a meal texture.  If you don't have a pastry blender you can use two knives, one in each hand, and cut through the margarine slices until you only have very small pieces of margarine among the flour.

 Here you can see the small 'lumps' of margarine.

 Add the egg to the milk and beat with a whisk until well mixed.    Add the milk mixture to the flour mixture while stirring until all the flour is moistened.

 Here I added a handful (about 3/4 cup) of dried cranberries and about 1/2 teaspoon orange zest.   You can add any dried fruit or other tasty things like chocolate chips, coconut or chopped nuts.  Or you can just make them plain.

Lightly grease a baking sheet or line with parchment paper and spray the paper with cooking oil.   I divided the dough in half and made two flat circles about 1/2 inch thick.  Score with a knife into 8 pie wedges.  (The original recipes said to make one circle - it would have been huge, like a pizza!  I prefer the smaller scones.)


Bake at 400 for 15 minutes or until lightly browned.  Can be served warm or at room temperature. 

16 servings - 197 calories each.  Not low in calories but everything in moderation.  I put half of them in the freezer.

Sunday, July 7, 2013

Cream Cheese Stuffed Chicken Breasts



4 chicken breast halves, about 6 ounces each (I think I could have used 6 as a lot of the cream cheese oozed out the sides when I was trying to secure with the toothpick)
8 ounces soft cream cheese (I used the chive and onion cream cheese)
1/3 cup shredded cheddar cheese
1/2 tsp cumin
1/2 tsp red pepper flakes

Mix together the cream cheese, cheddar cheese, cumin and pepper flakes. 
Slice into the thick part of each chicken breasts, making a pocket.  Stuff the pocket with the cream cheese mixture.  Secure the opening with a toothpick.
Roll in the bread crumbs and place on a foil lined baking sheet.
Bake at 350 for 35 -40 minutes.   Some of  cream cheese may melt and run out of the pocket - that is okay.  Just serve it up with the chicken. 
I made these with Cilantro Lime Rice and the melted cream cheese and rice really tasted good together.

Sunday, June 30, 2013

Roasted asparagus



Clean and trim asparagus spears.
Spread on a baking sheet and spray liberally with olive oil. 
Sprinkle with sea salt and black pepper. 
Roast in preheated 400 oven for 12 minutes or until just starting to brownon the  tips.   I like mine done a little longer so cooked an additional 5 minutes. 

Fiesta Chicken Casserole

 
Fiesta Chicken Casserole
 
 
 
The original recipe is in the Betty Crocker cookbook but I adjusted it to fit the ingredients I had on hand.

2 cups coarsely broken tortilla chips
2 chicken breasts, about 1 lb total 
1 can refried beans
1 cup salsa
2 small jalapeño peppers, diced
1/2 cup sour cream plus extra for tipping
1 medium tomato, diced
1 to 1 1/2 cup shredded Mexican blend cheese plus more for tipping if desired
Taco sauce

Place chicken breasts in a pan and cover with water.  Bring to a boil and cook. Drain and while still warm shred. I use my Kitchenaid on setting 1 or 2 with the flat paddle and it works great.
Add the refried beans, salsa and peppers and continue to mix until well blended.
 
Place the crushed chips in the bottom of an ungreased 2 qt casserole.  Top with the chicken mixture. I have found the easiest way to do that is to spoon mounds of the chicken on top of the chips.  Smooth out the chicken to cover the chips.


 
Top the chicken layer with the sour cream. Add the tomato and cheese   I did not measure the cheese so not sure how much.  I'm sure it was more than 1 cup but less than 2.  Just put on however much you like.

 
Bake at 350 for 20-30 minutes or until bubbly and heated through.

 Here it is served on the plate.  You can add taco sauce, shredded lettuce or black olive if you like. Also some additoinal cheese or sour cream.

Cucumber and tomato salad

1/3 cup red wine vinegar
1 Tbsp sugar
1 tsp sea salt
2 medium cucumbers, peeled and sliced thin
 2 medium tomatoes , diced
1 medium onion, sliced
2 tbsp olive oil 
Black pepper and additional salt to taste

Mix together vinegar, salt, and sugar in mixing bowl. Add cucumber slices. Toss to coat. Set aside for at least 1 hour, stirring occasionally. 
Add tomatoes, onion, oil, salt and pepper. Stir to mix 

Sunday, June 23, 2013

Angel Food Cookies

 
 
1 box angel food cake mix ( I had the mix with 2 packets inside, I just mixed them together)
1/2 cup water
1 tsp vanilla extract
 
Preheat oven to 350. 
Mix all together.  It will be thick but fairly runny.  Spoon about 1/2 tablespoon on the baking sheet  for each cookie.  I used the Pampered Chef cookie scoop but did not fill it as that made them larger than I wanted.   The batter will spread out a little bit into a flat layer.
Bake until browned  - about 10 minutes. These taste like the brown crusty part of an angel food cake.  You can cook them just until they are slightly browned if you want a softer cookie.
 
You can use any liquid for the water.  Some recipes use 1/2 cup diet soda (to keep them low calorie).  I plan to try some other variations like using lemon extract instead of the vanilla.  Or adding some confetti sprinkles like a confetti angel food cake.
 
Another recipe suggests icing them with flavored cool whip.  I think that would get soggy so maybe just prior to serving. 
 
I did not grease my cookie sheet but might try parchment paper the next time.  They were a little hard to get off the sheet but gave a characterisitc angel food look to the bottom of the cookie.
 


At any rate, they are very low fat, low calorie - and quick and easy!

Roasted Garlic Beans and Mushrooms


1 1/2 lb fresh green beans, washed, trimmed and snapped in half if long
8 ounces fresh mushrooms, washed and sliced
4 tsp olive oil
1 tsp sea salt
1 tsp ground black pepper
1 tbsp lemon juice
1 tbsp minced garlic
 
Place beans and mushrooms in an 8 cup plastic container that has a tight fitting lid.
Mis the rest of the ingredients and pour over the beans and mushrooms.   Close with the lid and shake to coat the beans and mushrooms with the sauce. 
Place in the refrigerator for at least 20 minutes.
 
About 30 minutes before serving, preheat oven to 425. Spread a piece of aluminum foil on a baking sheet and spray with oil.  
Spread the beans and mushrooms on the foil and back for 25 minutes. 

Roasted Sweet Potatoes

2 large sweet potatoes, peeled and cubed
3 tbsp olive oil
2 tsp packed brown sugar
1 1/2 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 tsp chili powder

Preheat oven to 425.
Place potato cubes in a large bowl and drizzle with the olive oil.  Add the other ingredients and toss to coat well. 
Place aluminum foil on a baking sheet and spray with oil.  Spread the potatoes in a single layer on the foil.
Bake in oven for 15 minutes, remove and flip potatoes over - then bake another 15 minutes.

Sweet Baby Ray's BBQ Chicken

4-6 chicken breasts (I used 6 frozen ones without thawing, there is enough sauce to do 8 or even a whole 3 lb bag)
1 bottle Sweet Baby Ray's sauce - the smaller bottle
1/4 cup vinegar
1 cup water, more or less
1 tsp red pepper flakes
1/4 cup packed brown sugar
1 tsp garlic powder

Place chicken breasts in the crock pot.   Pour out the bbq sauce into a large bowl.  Rinse out the bottle with some water - 1/2 cup approx.  If there is still sauce in the bottle, add a little more water and swish around to get it all. 
Add the vinegar, pepper flakes, brown sugar and garlic powder to the bbq sauce and stir until well mixed.
Pour over the chicken breasts and rearrange them to make sure they are all coated.
Cook on low for 4-6 hours- a little longer if they were frozen.

Serve with the extra sauce on the side if desired.

Friday, June 7, 2013

Honey Cinnamon Spread

Honey Cinnamon Spread
(Can't call it Honey Cinnamon Butter since it uses margarine :-)

1/2 cup margarine
2 tsp honey
1/2 tsp cinnamon

Stir until mixed. Place in the frig until ready to serve.   Adjust the honey and cinnamon to your taste.

Roasted Zucchini Romano

Roasted Zucchini Romano (original recipe found on Pinterest)

Sliced Zucchini (I used one medium zucchini and got 20 slices)
olive oil
sea salt
pepper
garlic powder
Romano cheese

Preheat oven to 400 F.   Line a baking sheet with parchment paper.


Trim the ends of the zucchini and slice lengthwise about 1/4 inch thick (you could probably just cut slices crosswise).  Lay the slices a single layer on the parchment paper. Brush each slice lightly with olive oil.



Sprinkle with sea salt, black pepper and garlic powder. (If you use garlic salt, omit the sea salt)
 


Top with grated Romano cheese.    Place in the oven and bake for 15 minutes. 


So good! 

Saturday, May 25, 2013

Rhubarb Salsa and Tortilla Chips

Rhubarb Salsa
Original recipe at allrecipes.com.  I modified to accomodate ingredients I had on hand.



1 cup rhubarb, diced fairly fine
1 cup dice onion
1 1/2 green pepper, diced
1 cup diced tomatoes
3 tbsp lime juice
1 tsp dried red pepper flakes
1 tsp freeze dried cilantro
1 tsp salt
1/4 tsp black pepper
dash of garlic powder

Mix all together and serve with tortilla chips.   I served it with some homemade sun-dried tomato tortilla chips,

Tortilla chips

1 burrito size sun-dried tomato tortilla, cut into strips or triangles.
Spray baking sheet liberally with cooking spray.  Arrange tortilla strips in a single layer on the cooking sheet.  Spray lightly with cooking spray.  Sprinkle lightly with salt (I take a pinch of salt between my fingers and rub them in the air above the chips - don't want a lot of salt.)
Place under broiler until starting to brown.  Remove and turn the chips over and return to the oven.  Watch closely as they burn easily.  Serve immediately.


Dee's Bars

This recipe comes from a friend of my sister's - thanks Dee and Jane for passing it along.

 
 
Crust -
2 cups flour
3/4 cup powdered sugar
1 cup margarine, melted
 
Mix togther and press into bottom of  a greased 9 x 13 cake pan.  Bake at 350 for 20 minutes.  Allow to cool.
 
Topping-
4 cups rhubarb, chopped
4 eggs, beaten (I used eggbeaters)
2 cups sugar
1/2 cup flour
 
Mix all together and pour over the cooled crust.  Bake at 350 for 45 minutes. 


Saturday, May 18, 2013

Crack broccoli

I saw this recipe on Pinterest.  It really is good and I think I could eat the whole recipe. I did not measure any if it. Just experiment and find what works for you

Crack broccoli

Head of broccoli
Olive oil
Minced garlic 
Salt
Sugar 

Preheat oven to 400 degrees 

Cut off the broccoli stem. Peel the broccoli stem like a potato. Cut into strips between 1/4 and 1/2 inch wide and about 1 inches long. Make sure each piece has a flat side. 
Cut the remained if the broccoli into similar sizes pieces again making sure each has a flat side. Place all in a large mixing bowl. 
Drizzle with olive oil - enough to coat lightly. Add some minced garlic.  Add salt and a little bit of sugar. Toss to coat the broccoli. 
Place on basking sheet in a single layer making sure a flat side of each piece is against the baking sheet.  Bake at 400 until carmelized (browned and almost black in some places ) 



Saturday, May 11, 2013

Zucchini Pasta Salad

Zucchini pasta salad

12 oz zucchini in thin slices 
1/4 cup diced onion
1 cup grape tomatoes, cut in half
1 cup black olives cut in half
4 oz raw mushrooms sliced
2 cups bowtie pasta, uncooked
Juice of one lemon
3 tbsp olive oil
Fresh ground pepper
Salt
Garlic herb goat cheese 

Cook the pasta until al dente. Drain and rinse in cold water. Drain thoroughly

Slice the zucchini and place in a colander. Sprinkle with salt and allow to sit for 20 minutes. Rinse and drain well.
Place drained zucchini, drained pasta, onion, mushrooms, tomatoes and olives in a large bowl. Crumble the goat cheese on top. 
Whisk together the lemon juice and olive oil. Add salt and pepper to taste 
Pour over salad and toss well. Refrigerate for an hour or so



Sunday, May 5, 2013

Zucchini Mini Quiches

Zucchini Mini Quiches (I forgot to take a photo after baked- this is a photo of the mixture in the mini muffin tin waiting to go into the oven)

1 cup zucchini, grated
1 egg, slightly beaten (I used Eggbeaters - 1/4 cup)
1 bunch scallions or green onions, diced
1/4 cup grated cheese (I used Asiago)
1/4 cup seasoned bread crumbs

Preheat oven to 400.  Spray a mini muffin tin with non-stick cooking spray.  The original recipe says this makes 12.  I doubled and got 24 but they were very thin.  I think the single batch would be good for 9.
Grate the zucchini into a large bowl and place it all in a dish towel to squeeze out the water. You may need to do that several times to get it dry.  Once dry, place in a large mixing bowl and add other ingredients.
Spoon into the muffin tins.  Bake 15-18 minutes or until browned and set.

Mine stuck a little to the tins so next time I think I will use muffin liners. 

Pepper Jack Scones


Pepper Jack Scones
(Original recipes was sharp cheddar and chive but the only cheese I had to use was some pepper jack.  It was a good substitute)

2 cups flour
1 tsp salt
1 tbsp baking powder
2 tsp sugar
4 Tbsp cold margarine or butter
1 cup shredded pepper jack cheese
3/4 cup milk (plus 2 Tbsp if needed)

Preheat oven to 425.  Line a baking sheet with parchment.

Mix together the flour, salt, baking powder and sugar in a large mixing bowl.  Using a pastry blender, add the margarine and blend to a cornmeal consistency - although some of the margarine may still be in larger lumps.If you don't have a pastry blender you can use a fork.  Stir in the cheese.
Add the 3/4 cup milk and stir to make a dough.  The dough should form a ball and not be sticky.  If it is too dry and there is still flour in the bottom of the bowl, add the 2 additional Tbsp of milk.
Divide dough into 2 balls.  Place each ball on the baking sheet and flatten with a rolling pin or your hands to a 6 inch circle.  Cut each into 6 triangular sections.
Bake 22 to 24 minutes until golden brown.  Serve warm or at room temperature.

You can freeze the cut but unbaked scones on the baking sheet and move to a freezer bag once frozen.  Bakes frozen ones at 425 for 30-35 minutes.