Thursday, August 19, 2021
Fried Green Tomatoes
I have always been intrigued by the dish Fried Green Tomatoes (where exactly do you find green tomatoes... are they unripe ones, or are they a special variety, and why on earth would you mess up a perfectly good tomato by frying it). And little scared of it (after eating Green Tomato Pie once as a child). On Saturday at the vegetable market I found Green Tomatoes (they are unripe, and they sell them down here as Green Tomatoes). Since Mark and I are now living in the southern states, I thought it was appropriate to try this dish. I followed the recipe pretty much to the letter, but sliced my tomatoes about 1/4" thick. I served them with a side of Ranch dressing. Oh, my... very tasty! Mark and I give Fried Green Tomatoes a "thumbs up"!
Tale of two cucumber salads
Today I went to my little heaven on earth - Froberg's Market. It's a vegetable market not to far from my house. Frankly, besides fresh home grown tomatoes, I do not know what is better than home grown cucumbers. And... guess what??? It's cucumber season at Froberg's Farm!!! In my excitement, I bought way too many cucumbers... so, decided to make cucumber salads. The first one is one my mom always made, the second just a creation from the kitchen.
Cucumbers in Sour Cream Dressing
3 cucumbers, peeled and thinly sliced
3 green onions, slivered
1 cup sour cream
2 TBS lemon juice
salt and pepper to taste
Combine all ingredients and refrigerate until serving.
Cucumber and Tomato Salad
3 cucumbers - peeled, cut in 1/2 and seeds scooped out and thinly sliced
2 tomatoes - chopped
1/2 red onion - thinly sliced
1/2 cup feta cheese
vinaigrette dressing - enough to coat
Combine all ingredients and refrigerate until serving.
Cucumbers in Sour Cream Dressing
3 cucumbers, peeled and thinly sliced
3 green onions, slivered
1 cup sour cream
2 TBS lemon juice
salt and pepper to taste
Combine all ingredients and refrigerate until serving.
Cucumber and Tomato Salad
3 cucumbers - peeled, cut in 1/2 and seeds scooped out and thinly sliced
2 tomatoes - chopped
1/2 red onion - thinly sliced
1/2 cup feta cheese
vinaigrette dressing - enough to coat
Combine all ingredients and refrigerate until serving.
More salad...
As I posted previously... I totally believe that the ultimate summer food is salad. Today I made another of my pasta salads.
Awesome Pasta Salad II
1/2 pound whole wheat rotini pasta - cooked
1 lb shrimp - peeled and deveined, sauteed in Greek salad dressing
15 kalamata olives - pitted and shopped
3 small cucumbers - peeled, seeded and chopped
10 cherry tomatoes - quartered
1/2 red onion - quartered and thinly sliced
1/2 cup feta cheese - crumbled
1/3 cup roasted red peppers - chopped
1 Tbs oregano
1 jar pepperocinis
Greek salad dressing - enough to coat
Toss all ingredients together and enjoy!
Awesome Pasta Salad II
1/2 pound whole wheat rotini pasta - cooked
1 lb shrimp - peeled and deveined, sauteed in Greek salad dressing
15 kalamata olives - pitted and shopped
3 small cucumbers - peeled, seeded and chopped
10 cherry tomatoes - quartered
1/2 red onion - quartered and thinly sliced
1/2 cup feta cheese - crumbled
1/3 cup roasted red peppers - chopped
1 Tbs oregano
1 jar pepperocinis
Greek salad dressing - enough to coat
Toss all ingredients together and enjoy!
The Cause of My Headache
This morning I woke up with the most terrible headache. Most likely it was from celebrating the 4th too much. We had a great time visiting with our neighbors, watching fireworks, drinking jello shots and eating guacamole and chips. (What a combo!) This was my first time making jello shots, they are a lot easier to make than I ever imagined.
Tropical Jello Shots
16 ounces (2 cups) boiling water
6 oz. jello fusion - pineapple, cherry, orange flavor
6 ounces cold water (3/4 cup)
10 ounces chilled coconut rum (1 1/4 cup) - we used Palms
Bring water to a rolling boil. Stir together boiling water and powdered gelatin in a mixing bowl. Stir constantly until gelatin is completely dissolved. Stir in cold water and rum. Pour mixture into individual shot-size (1oz-2oz) plastic cups
Tropical Jello Shots
16 ounces (2 cups) boiling water
6 oz. jello fusion - pineapple, cherry, orange flavor
6 ounces cold water (3/4 cup)
10 ounces chilled coconut rum (1 1/4 cup) - we used Palms
Bring water to a rolling boil. Stir together boiling water and powdered gelatin in a mixing bowl. Stir constantly until gelatin is completely dissolved. Stir in cold water and rum. Pour mixture into individual shot-size (1oz-2oz) plastic cups
Summer's Bounty in a Bowl
I just can't write more about my favorite time of the year also coincides with when the freshest locally grown produce is available. Last night I made a salad that I found in the Everyday Food magazine, with my own twists.
Corn, Avocado and Tomato Salad
2 ears corn, shucked and kernels removed
2 avocados, diced
4 roma tomatoes, diced
1 jalapeno pepper, minced
4 green onions, sliced thinly on diagonal
1/4 cup cilantro, minced
4 TBS fresh lime juice
2 TBS vegetable oil
salt and freshly ground pepper to taste
Combine all ingredients and serve.
Corn, Avocado and Tomato Salad
2 ears corn, shucked and kernels removed
2 avocados, diced
4 roma tomatoes, diced
1 jalapeno pepper, minced
4 green onions, sliced thinly on diagonal
1/4 cup cilantro, minced
4 TBS fresh lime juice
2 TBS vegetable oil
salt and freshly ground pepper to taste
Combine all ingredients and serve.
Monster Sketti
Last night I made Mark's favorite dish... spaghetti. I make one batch of sauce and then split it 1/2 veggie and 1/2 Italian sausage. It is really good and almost as easy as opening a jar. For dessert I served Strawberry Whipped Sensation, very cool and refreshing on a warm spring night.
Vic's Spaghetti
olive oil - for pan
1 onion, diced
6 cloves of garlic, pressed or minced
18 oz mushrooms, sliced or chopped very thick
dried oregano (about 1 tsp)
fennel seed (about 1 tsp)
crushed red pepper flakes (to taste)
1/4 cup red wine
2 cans crushed tomatoes (28 oz)
1 can whole peeled tomatoes (28 oz), mushed up with your hands
salt, pepper, oregano, basil, to taste
green olives - about 1 1/2 cups
Saute the onion and garlic in olive oil until the onion becomes tender and translucent. Add the oregano and fennel, and crushed red pepper, cook for 1 more minutes. Add the mushrooms and saute until the juices have reduced to practically nothing. Add the red wine and saute until it has reduced to 2 TBS. Add the tomatoes. Taste, re season if necessary. (this is the point that i separate the sauce). Add the green olives. Cook another 10-15 minutes and it is ready to serve over spaghetti noodles.
Vic's Spaghetti
olive oil - for pan
1 onion, diced
6 cloves of garlic, pressed or minced
18 oz mushrooms, sliced or chopped very thick
dried oregano (about 1 tsp)
fennel seed (about 1 tsp)
crushed red pepper flakes (to taste)
1/4 cup red wine
2 cans crushed tomatoes (28 oz)
1 can whole peeled tomatoes (28 oz), mushed up with your hands
salt, pepper, oregano, basil, to taste
green olives - about 1 1/2 cups
Saute the onion and garlic in olive oil until the onion becomes tender and translucent. Add the oregano and fennel, and crushed red pepper, cook for 1 more minutes. Add the mushrooms and saute until the juices have reduced to practically nothing. Add the red wine and saute until it has reduced to 2 TBS. Add the tomatoes. Taste, re season if necessary. (this is the point that i separate the sauce). Add the green olives. Cook another 10-15 minutes and it is ready to serve over spaghetti noodles.
Mark's Birthday
Sunday is Mark's birthday. He likes to celebrate it for at least a month. Last night we had a little soiree in the garage for the occassion. To kick the Houston heat, I made mojitos. Our neighbor proclaimed it was the best drink she had ever had.
Mojito
10 mint leaves, muddled
2 Tbs fresh lime juice
2 Tbs Bacardi limon rum
1/4 cup simple syrup
ice
soda water
Combine mint, lime juice, rum and syrup in a cocktail shaker and shake to combine. Pour into a pint glass filled with ice. Fill glass the rest of the way with soda water. Stir and enjoy!
Mojito
10 mint leaves, muddled
2 Tbs fresh lime juice
2 Tbs Bacardi limon rum
1/4 cup simple syrup
ice
soda water
Combine mint, lime juice, rum and syrup in a cocktail shaker and shake to combine. Pour into a pint glass filled with ice. Fill glass the rest of the way with soda water. Stir and enjoy!
Impromptu Stir-Fry
I had tons of veggies in the fridge and had just picked up some snow peas at the 99 cent store. Inspired by the abundance of veggies on hand, I decided to make a stir fry.
Stir-Fried Veggies
oil for pan
1/2 onion, thinly sliced
4 cloves of garlic
1 Tbs ginger, minced
1 tsp Thai garlic chili paste, heaping
1/4 soy sauce
2 cups broccoli florets
1 red bell pepper, juilienned
1 zuchinni, quartered and chopped
8 large mushrooms, quartered
1 cup snow peas
12 asparagus spears, cut on diagonal
Heat the oil and add the onion and garlic. Add the ginger, chili paste and soy sauce, stir to mix. Add broccoli and cook for a minute, then add red bell pepper and cook for a minute, stirring often. Add the zucchini, mushrooms, and snow peas and cook for a minute, stirring often. Add asparagus and cook until bright green. Serve over rice.
Stir-Fried Veggies
oil for pan
1/2 onion, thinly sliced
4 cloves of garlic
1 Tbs ginger, minced
1 tsp Thai garlic chili paste, heaping
1/4 soy sauce
2 cups broccoli florets
1 red bell pepper, juilienned
1 zuchinni, quartered and chopped
8 large mushrooms, quartered
1 cup snow peas
12 asparagus spears, cut on diagonal
Heat the oil and add the onion and garlic. Add the ginger, chili paste and soy sauce, stir to mix. Add broccoli and cook for a minute, then add red bell pepper and cook for a minute, stirring often. Add the zucchini, mushrooms, and snow peas and cook for a minute, stirring often. Add asparagus and cook until bright green. Serve over rice.
Summer is Really For Salads
Summer seemed to start a little early this year... at least it did in Houston. It has been in the mid-90's for at least the past two weeks. I'm loving the weather, but don't really feel like cooking or eating anything warm. When that feeling strikes, it is best to have a few homemade salads on hand. The tuna salad is a recent creation... I made it this way when the relish and miracle whip amounts I thought I had on hand had been depleated (I hear it was the cats). I created Awesome Pasta Salad several years ago, when I was helping my sister out with her newborn twins HD and RN. Not knowing anything about caring for kids... I put myself on kitchen duty.
Vic's Tuna Salad
2 7oz pouches white albacore tuna
10-12 slices sweet and hot pickles, diced
3 hard boiled eggs, diced
2 TBS Thousand Island dressing
1/4 cup miracle whip light, or more for desired consistency
garlic powder, to taste
pepper, to taste
Mix all the above and serve.
Awesome Pasta Salad
1/2 box whole wheat rotini, cooked, drained
2 cups broccoli florets, cooked with pasta during last minute of cooking
1 can chickpeas, drained
1 can ripe olives, drained
1 jar marinated artichoke hearts, drained
4 green onions, slivered
1 cup grape tomatoes, halved
1/2 cup red peppers, julienned
1 jar pepperocini peppers (whole)
2 garlic cloves, minced
8 oz mozzarella cheese
balsamic vinaigrette dressing
Combine the above ingredients in large bowl and mix. Best chilled overnight.
Vic's Tuna Salad
2 7oz pouches white albacore tuna
10-12 slices sweet and hot pickles, diced
3 hard boiled eggs, diced
2 TBS Thousand Island dressing
1/4 cup miracle whip light, or more for desired consistency
garlic powder, to taste
pepper, to taste
Mix all the above and serve.
Awesome Pasta Salad
1/2 box whole wheat rotini, cooked, drained
2 cups broccoli florets, cooked with pasta during last minute of cooking
1 can chickpeas, drained
1 can ripe olives, drained
1 jar marinated artichoke hearts, drained
4 green onions, slivered
1 cup grape tomatoes, halved
1/2 cup red peppers, julienned
1 jar pepperocini peppers (whole)
2 garlic cloves, minced
8 oz mozzarella cheese
balsamic vinaigrette dressing
Combine the above ingredients in large bowl and mix. Best chilled overnight.
I Heart Coffee
There is nothing better in the morning than a hot, freshly brewed cup of coffee. I drink mine black... enjoying all the earthiness of the brew. Recently, a friend told me about a website - uroastem.com where you can purchase your very own green coffee beans and roast them yourself. Considering the freshness that freshly roasted beans would bring to my morning cup of joe, in addition to the cost savings of doing it myself, I just couldn't pass up trying it. I ordered up a pound of Ethiopian Yirgacheffe, Fair Trade Organic Guatamala Genuine Antigua and Sumatra Mandheling Fair Trade Organic. So far I have tried the Ethiopian and Guatamala and they are just out of this world! The roasting process is so easy and the results are well worth the time.
No Dumplings
A dish that brings back fond childhood memories is sauerkraut and dumplings. Tonight I made sauerkraut, but didn't make the dumplings. While good on it's own, I really missed the dumplings.
Sauerkraut
1 TBS vegetable oil
1/2 onion, thinly sliced
4 cloves garlic
1/4 tsp chili flakes
1/4 tsp caraway seeds
15 oz can diced tomatoes
15 oz can sauerkraut, drained
dash Tabasco sauce, to taste
Heat the vegetable oil in a skillet and saute the onions and garlic until tender. Add the chili flakes and caraway seeds and cook 2 minutes. Stir in the tomatoes and sauerkraut and cook until heated through. Add Tabasco sauce, stir and serve.
Sauerkraut
1 TBS vegetable oil
1/2 onion, thinly sliced
4 cloves garlic
1/4 tsp chili flakes
1/4 tsp caraway seeds
15 oz can diced tomatoes
15 oz can sauerkraut, drained
dash Tabasco sauce, to taste
Heat the vegetable oil in a skillet and saute the onions and garlic until tender. Add the chili flakes and caraway seeds and cook 2 minutes. Stir in the tomatoes and sauerkraut and cook until heated through. Add Tabasco sauce, stir and serve.
In search of the perfect salsa
Tonight was Taco Burger night. One of the key ingredients for Taco Burgers or Taco Salad is a good salsa. Sadly, I have yet to find one that I'm wild about in the jarred salsa section at the store. Here in Texas, there are a few more options than I could find in Kansas, but to my dismay... they still don't have the freshness and punch that I like in a salsa. Several years ago I came up with a blender salsa that was similar to the salsa served in my favorite Mexican restaurants.
Vic's Blender Salsa
1 28 oz can crushed tomatoes
2 - 3 jalapenos
3 cloves garlic
1/2 onion, quartered
1/4 cup cilantro leaves
Combine above ingredients and puree until smooth.
Vic's Blender Salsa
1 28 oz can crushed tomatoes
2 - 3 jalapenos
3 cloves garlic
1/2 onion, quartered
1/4 cup cilantro leaves
Combine above ingredients and puree until smooth.
Vegetarian Pleasures
Over 20 years ago when I decided to delve into the vegetarian lifestyle the first cookbook I got was Vegetarian Pleasures by Jeanne Lemlin. It is a menu cookbook and is a great first cookbook for someone new into the vegetarian scene. I have several favorite dishes that I have made from that book. With tomatoes and basil being in the height of the season now, I opted to make a delicious summer pasta dish.
Pasta with Uncooked Tomato and Fresh Basil Sauce
1 lb ripe tomatoes, diced
4 cloves garlic, minced
1 cup fresh basil leaves, shredded
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
fresh ground pepper to taste
10 oz whole wheat angel hair pasta
2/3 cup grated Parmesan cheese
Combine the tomatoes, garlic, basil, olive oil, red pepper flakes, salt and pepper. Toss well. Let marinate at room temperature for at least 2 hours.
Cook the pasta until al dente and drain very well in a colander and return to the pot.
Toss the pasta with the Parmesan cheese. Pour on the sauce. Toss well and serve immediately.
Pasta with Uncooked Tomato and Fresh Basil Sauce
1 lb ripe tomatoes, diced
4 cloves garlic, minced
1 cup fresh basil leaves, shredded
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
fresh ground pepper to taste
10 oz whole wheat angel hair pasta
2/3 cup grated Parmesan cheese
Combine the tomatoes, garlic, basil, olive oil, red pepper flakes, salt and pepper. Toss well. Let marinate at room temperature for at least 2 hours.
Cook the pasta until al dente and drain very well in a colander and return to the pot.
Toss the pasta with the Parmesan cheese. Pour on the sauce. Toss well and serve immediately.
Happy 4th of July!
As most Americans do on the 4th, we had a cookout. Mark filled up his smoker full of meat... he had a steak, hot and spicy bratwurst, and pork tenderloin. He even put potatoes on the grill. I focused on drinks and side dishes. One side that HAD to be made was potato salad... this isn't just any potato salad, it's the best in the world!
Mom's Potato Salad
2 lbs russet potatoes, cubed and boiled
Italian dressing
1/2 onion, diced
15 pickle slices, diced
3 hard boiled eggs, diced
1 cup mayo
1 TBS sugar
Pour Italian dressing (enough to coat) over hot potatoes and allow potatoes to cool. After cooled, combine with the rest of the ingredients and enjoy!
2 lbs russet potatoes, cubed and boiled
Italian dressing
1/2 onion, diced
15 pickle slices, diced
3 hard boiled eggs, diced
1 cup mayo
1 TBS sugar
Pour Italian dressing (enough to coat) over hot potatoes and allow potatoes to cool. After cooled, combine with the rest of the ingredients and enjoy!
Soul Satisfying Soup
I love a good soup. Don't really know why I crave soup with the hot weather we've been having of late in Houston. Could be that I had a feeling that we were going to be hit by a tropical storm this week? This recipe came from Jeanne Lemlin's book - Vegetarian Classics.
Curried Red Lentil Soup
1 1/2 cups red lentils
1 TBS canola oil
4 cups water
2 medium sized red skinned potatoes, peeled and cut into 1/2 inch dice
2 TBS butter
1 medium onion
4 cloves garlic, minced
2 TBS minced ginger
1 chili pepper
2 tsp cumin
1 tsp coriander
1 tsp turmeric
1/4 tsp cayenne pepper
In a 3 quart saucepan, combine the water, oil and lentils. Bring to a boil, skimming off any foam that surfaces. Reduce heat, simmer for 20 minutes, stirring often. Add potatoes. Melt butter and saute onion, garlic, ginger and chili until onion is translucent. Add spices and cook for 2 more minutes. Scrape onion mixture into the lentil mixture and simmer for 20 more minutes.
Curried Red Lentil Soup
1 1/2 cups red lentils
1 TBS canola oil
4 cups water
2 medium sized red skinned potatoes, peeled and cut into 1/2 inch dice
2 TBS butter
1 medium onion
4 cloves garlic, minced
2 TBS minced ginger
1 chili pepper
2 tsp cumin
1 tsp coriander
1 tsp turmeric
1/4 tsp cayenne pepper
In a 3 quart saucepan, combine the water, oil and lentils. Bring to a boil, skimming off any foam that surfaces. Reduce heat, simmer for 20 minutes, stirring often. Add potatoes. Melt butter and saute onion, garlic, ginger and chili until onion is translucent. Add spices and cook for 2 more minutes. Scrape onion mixture into the lentil mixture and simmer for 20 more minutes.
Collaboration is Great!
Last night I made two simple and delicious dishes. My sister-in-law and I collaborated on both of these on a recent visit. The roasted vegetables have become a staple... the pasta salad is just fabulous.
Roasted Vegetables
Several cups of chopped veggies (I used zucchini, portabello mushrooms, red onion, new potatoes (steamed in the microwave for 5 minutes), and red pepper)
Bottled salad dressing - vinaigrette style (last night I used Asian style vinaigrette, have used sun-dried tomato and balsamic in the past)
Place veggies in a baking dish and coat with vinaigrette and bake at 350 for 30 minutes.
Awesome Pasta Salad IV
8 oz whole grain rotini pasta - cooked and drained
1 jar artichoke and capers bread dip (from the Bread Dip Co.)*
1 red pepper, chopped
3 green onions, slivered
1/2 cup feta cheese
4-5 sun dried tomatoes (packed in oil), rinsed and chopped
Combine above and season to taste with salt and pepper
*could use 1 can artichoke hearts (chopped very small), 2 TBS capers, 1/4 cup olive oil, 2 TBS lemon juice, 1 clove garlic (minced) and 1 tsp dried oregano
Roasted Vegetables
Several cups of chopped veggies (I used zucchini, portabello mushrooms, red onion, new potatoes (steamed in the microwave for 5 minutes), and red pepper)
Bottled salad dressing - vinaigrette style (last night I used Asian style vinaigrette, have used sun-dried tomato and balsamic in the past)
Place veggies in a baking dish and coat with vinaigrette and bake at 350 for 30 minutes.
Awesome Pasta Salad IV
8 oz whole grain rotini pasta - cooked and drained
1 jar artichoke and capers bread dip (from the Bread Dip Co.)*
1 red pepper, chopped
3 green onions, slivered
1/2 cup feta cheese
4-5 sun dried tomatoes (packed in oil), rinsed and chopped
Combine above and season to taste with salt and pepper
*could use 1 can artichoke hearts (chopped very small), 2 TBS capers, 1/4 cup olive oil, 2 TBS lemon juice, 1 clove garlic (minced) and 1 tsp dried oregano
Refreshing Cool Down
Every now and again, I crave a tropical drink. This weekend, the temperature was in the mid-90s and it seemed like a perfect time to recreate a favorite beverage of mine - the MJB. I'm really not sure what MJB stands for... someone suggested that it is short for More Jamaican Babies. Whatever the acronym means, the drink is a great way to cool down.
MJB
2 cups ice
1 cup pineapple juice
1 shot glass coconut rum
1/2 shot glass peach schnapps
1/2 frozen banana
Combine all ingredients in a blender and blend until smooth. Enjoy!
MJB
2 cups ice
1 cup pineapple juice
1 shot glass coconut rum
1/2 shot glass peach schnapps
1/2 frozen banana
Combine all ingredients in a blender and blend until smooth. Enjoy!
Rainy Day
It is a cloudy and rainy day today in Houston... what better meal to make on a downer day like today than grilled cheese and tomato soup? We like our tomato soup with a little of a kick. Here's how I make it.
Tomato Soup - Indian Style
26 oz can tomato soup
26 oz water
1 TBS hot curry powder
1 TBS cumin
1 tsp coriander
1 tsp garlic powder
1/4 tsp cayenne pepper (or more to taste)
Combine ingredients in sauce pan and cook over medium heat until heated through.
Tomato Soup - Indian Style
26 oz can tomato soup
26 oz water
1 TBS hot curry powder
1 TBS cumin
1 tsp coriander
1 tsp garlic powder
1/4 tsp cayenne pepper (or more to taste)
Combine ingredients in sauce pan and cook over medium heat until heated through.
Fresh Basil
Recently I harvested basil from the garden and made pesto. It was so easy and so delicious. I used the pesto to make a pasta salad.
Pesto Pasta Salad
6 oz pasta shells, cooked, drained
1/2 cup homemade pesto
2 artichoke hearts, diced
3 sun dried tomatoes, diced
Combine ingredients. Chill and enjoy!
Homemade Pesto
2 cups fresh basil leaves
2/3 cup olive oil
4 cloves garlic
3/4 cup Parmesan cheese
Combine the basil, olive oil and garlic in a food processor and process until smooth (scraping down he sides as necessary). Place the mixture into a bowl and stir in the Parmesan cheese. Chill until ready to use.
Pesto Pasta Salad
6 oz pasta shells, cooked, drained
1/2 cup homemade pesto
2 artichoke hearts, diced
3 sun dried tomatoes, diced
Combine ingredients. Chill and enjoy!
Homemade Pesto
2 cups fresh basil leaves
2/3 cup olive oil
4 cloves garlic
3/4 cup Parmesan cheese
Combine the basil, olive oil and garlic in a food processor and process until smooth (scraping down he sides as necessary). Place the mixture into a bowl and stir in the Parmesan cheese. Chill until ready to use.
Wet and Refreshing
We enjoyed a refreshing beverage last night as the Houston heat ebbed off a bit.
Summer Beer
12 oz can frozen lemonade
60 oz beer (5 beers - we use bud light)
12 oz water
12 oz vodka
combine and serve in glasses over ice.
Summer Beer
12 oz can frozen lemonade
60 oz beer (5 beers - we use bud light)
12 oz water
12 oz vodka
combine and serve in glasses over ice.
Delights from the Garden
Can you see them??? We have two baby tomatoes on our tomato plants. They are taking FOREVER to grow larger and ripen. I know, I should be patient, but the best part of summer is homegrown tomatoes! There are other things as well in our little garden... herbs! We've got sweet basil, spicy basil, oregano, rosemary, mint and lavender. I used some of the sweet basil and oregano in a marinara sauce that I made for lunch today. .. what freshness and zing fresh herbs bring to a dish. The mint is looking very good, perhaps I'll make mojitos tonight...
Zucchini
It's summer and about the time that most folks that have a garden with zucchini are finding new and different ways to use it. I've had fried zucchini, grilled zucchini, zucchini bread and even chocolate zucchini cake! This is one of my favorite ways to prepare zucchini. My sister gave me this recipe... I modified it a bit to be "summer friendly" (i.e., no oven).
Sauteed Zucchini and Feta
1 TBS olive oil
1/2 onion, diced
2 cloves garlic minced
2 cups cubed zucchini
1 tomato, diced
1 tsp oregano
salt and pepper, to taste
10 kalamata olives, pitted and diced
1/4 cup feta cheese
Saute the onion and garlic in the oil until tender. Add the zucchini and cook for 5 minutes. Add the tomato, oregano, salt and pepper and cook until zucchini is tender. Add olives and feta. This is great served over rice or orzo, but equally good eaten all by itself.
Sauteed Zucchini and Feta
1 TBS olive oil
1/2 onion, diced
2 cloves garlic minced
2 cups cubed zucchini
1 tomato, diced
1 tsp oregano
salt and pepper, to taste
10 kalamata olives, pitted and diced
1/4 cup feta cheese
Saute the onion and garlic in the oil until tender. Add the zucchini and cook for 5 minutes. Add the tomato, oregano, salt and pepper and cook until zucchini is tender. Add olives and feta. This is great served over rice or orzo, but equally good eaten all by itself.
Soup creation
I had a wonderful soup at TGI Fridays this past summer. It was a roasted red pepper soup... and it was delicious. I searched high and low for a recipe that would be similar to it, and couldn't find one. This past weekend, I tried to recreate it... I think I came pretty close.
Roasted Red Pepper Soup
Oil for pan
1 onion, chopped
4 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 cups vegetable stock
8 oz roasted red peppers
1/4 cup fresh basil
28 oz can ground tomatoes
1 cup half and half
4 TBS butter
Saute onion, garlic, carrot and celery in olive oil until fragrant. Add stock and simmer until carrots are fork tender. Add the peppers and basil. Place the vegetable mixture in a blender and blend until smooth. Return to pot and add the tomatoes and cook until heated through. Add the half and half and butter and cook until the butter is melted.
Roasted Red Pepper Soup
Oil for pan
1 onion, chopped
4 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 cups vegetable stock
8 oz roasted red peppers
1/4 cup fresh basil
28 oz can ground tomatoes
1 cup half and half
4 TBS butter
Saute onion, garlic, carrot and celery in olive oil until fragrant. Add stock and simmer until carrots are fork tender. Add the peppers and basil. Place the vegetable mixture in a blender and blend until smooth. Return to pot and add the tomatoes and cook until heated through. Add the half and half and butter and cook until the butter is melted.
Super Quick and Easy
The other day, I had absolutely no time to cook, but still needed to eat. I came up with this variation of a favorite dish to cook in a hurry.
Black Beans and Rice
1 bag Uncle Ben's precooked brown rice
1/2 can black beans, rinsed
1/2 can diced tomatoes with jalapenos
1/2 cup shredded co jack cheese
1 TSB chili powder
1/2 TSB cumin
1/8 tsp cayenne pepper
Salsa to taste
Combine all ingredients in a microwave safe bowl. Nuke on high power for 2 minutes. Serve with salsa on top.
Black Beans and Rice
1 bag Uncle Ben's precooked brown rice
1/2 can black beans, rinsed
1/2 can diced tomatoes with jalapenos
1/2 cup shredded co jack cheese
1 TSB chili powder
1/2 TSB cumin
1/8 tsp cayenne pepper
Salsa to taste
Combine all ingredients in a microwave safe bowl. Nuke on high power for 2 minutes. Serve with salsa on top.
Another Awesome Salad
For Mark's birthday we cooked out. On my way home from work I dreamed up this salad. It was quite good!
Awesome Pasta Salad VI
8 oz whole wheat corkscrew pasta, cooked and drained
1 cup asparagus, cut into 1" pieces and steamed
2 cups fresh spinach, chopped if the pieces are large
1/4 cup red onion, quartered and thinly sliced
1/2 cup grape tomatoes
12 oz mushrooms, sliced
Asian vinaigrette
Combine all ingredients and enjoy!
Awesome Pasta Salad VI
8 oz whole wheat corkscrew pasta, cooked and drained
1 cup asparagus, cut into 1" pieces and steamed
2 cups fresh spinach, chopped if the pieces are large
1/4 cup red onion, quartered and thinly sliced
1/2 cup grape tomatoes
12 oz mushrooms, sliced
Asian vinaigrette
Combine all ingredients and enjoy!
Just Lasagna
Some people get a little nervous and jerky when they think about a meal without meat. My husband is one of them. He will offer to cook or take me out to eat when he knows the meal of the day is one without meat. One dish he especially enjoys is vegetarian lasagna, although getting him to be excited about eating it ahead of time is a chore, but once he tastes it he goes back for seconds. We have just decided that I should call it lasagna.
Lazy Lasagna
1 box no-cook lasagna noodles
4 cups shredded mozzerella cheese
Sauce
1.5 cans hunts traditional spaghetti sauce
1 bag morningstar crumbles
1 onion, chopped
3 cloves garlic, minced
1 1/2 tsp fennel sead
1/4 tsp red pepper flakes
2 tsp dried oregano
2 tsp dried basil
Ricotta filling
2 cups ricotta cheese
1/2 cup parmesan cheese
1 egg
1 tsp dried oregano
fresh cracked pepper
To make the sauce - saute the onions and garlic in olive oil until tender, add the spices and cook until fragrant. Remove from heat. Add 1.5 cans of sauce and the crumbles.
To make the ricotta filling - wisk the egg and add to the other ingredients, stir to combine.
To assemble - in a 9x13 pan, sprayed with cooking spray put enough of the remaining canned sauce (plain) in the pan to cover the bottom. Add 3 of the lasagne noodles, then the sauce top with the ricotta filling then a layer of mozzerella. Repeat the layers 3 times and top with noodles, then sauce.
Cook, tented with foil at 350 for 45 minutes. Add a layer of mozzerella and cook for 15 more minutes. Remove from oven and let sit for 15 minutes before cutting.
Lazy Lasagna
1 box no-cook lasagna noodles
4 cups shredded mozzerella cheese
Sauce
1.5 cans hunts traditional spaghetti sauce
1 bag morningstar crumbles
1 onion, chopped
3 cloves garlic, minced
1 1/2 tsp fennel sead
1/4 tsp red pepper flakes
2 tsp dried oregano
2 tsp dried basil
Ricotta filling
2 cups ricotta cheese
1/2 cup parmesan cheese
1 egg
1 tsp dried oregano
fresh cracked pepper
To make the sauce - saute the onions and garlic in olive oil until tender, add the spices and cook until fragrant. Remove from heat. Add 1.5 cans of sauce and the crumbles.
To make the ricotta filling - wisk the egg and add to the other ingredients, stir to combine.
To assemble - in a 9x13 pan, sprayed with cooking spray put enough of the remaining canned sauce (plain) in the pan to cover the bottom. Add 3 of the lasagne noodles, then the sauce top with the ricotta filling then a layer of mozzerella. Repeat the layers 3 times and top with noodles, then sauce.
Cook, tented with foil at 350 for 45 minutes. Add a layer of mozzerella and cook for 15 more minutes. Remove from oven and let sit for 15 minutes before cutting.
Southwestern Pesto
I love pasta and I enjoy finding different sauces to serve with it. This is a twist on traditional pesto. You can make it as spicy or mild as you want by switching up the heat of the salsa.
Southwestern Pesto
2 cups spinach
1 cup salsa
1/2 cup pecans
3/4 cup Parmesan cheese
1/3 cup oil
3 garlic cloves
Process in food processor until comes to a pesto-like consistency. Toss with hot pasta.
Southwestern Pesto
2 cups spinach
1 cup salsa
1/2 cup pecans
3/4 cup Parmesan cheese
1/3 cup oil
3 garlic cloves
Process in food processor until comes to a pesto-like consistency. Toss with hot pasta.
Snap out of it!
I've been in a real cooking funk lately. Not sure if it is from not wanting to heat up the kitchen in the summer or just not feeling like cooking. I'm guessing is it the former, because as we have gotten a reprieve from the oppressive heat, I have cooked more. Last weekend alone I made Monster Spaghetti, Hungry Man Chili, Banana Bread and Brownies. Tonight, Mark requested Chicken Cordon Bleu. I had my own recipe that I used deli ham and deli swiss, and rolled it up securing with toothpicks. I recently saw an episode of Tyler's Ultimate where he had showcased the Ultimate Chicken Cordon Bleu. I followed his recipe (except for the breading) and technique, with wonderful results... I'm doing it this way from now on ! I did have to cook longer than the 25 minutes the recipe suggests, it was still uncooked in the very middle. I would suggest 45 minutes at 350.
http://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bleu-recipe2/index.html
http://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bleu-recipe2/index.html
Vegetarian Chili
One of the my most requested recipes is my vegetarian chili. I concocted this recipe by trial and error and combining several elements of different recipes I came across. Enjoy!
Vic's Vegetarian Chili
1/3 cup vegetable oil
2 large onions, diced
6 cloves garlic, minced
1 TBS tomato paste
1 TBS Worcestershire sauce
1 TBS BBQ sauce
1 TBS chili powder
1 1/2 tsp brown sugar
1 1/2 tsp soy sauce
1 tsp celery salt
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp season salt
1/2 tsp onion powder
1/2 tsp garlic powder
8 oz mushrooms, stemmed and quartered (sometimes I use 16 oz)
2 green peppers, chopped
2 stalks celery, diced
1 small zucchini, chopped
2 jalapeno peppers, minced
28 oz whole pealed tomatoes, torn apart with juice
3 cans beans (your choice)
hot and spicy v-8
optional: 1 bag morning star crumbles, crumbled tofu
Heat oil, add garlic and onions. Saute for 10 minutes. Meanwhile, in a small bowl mix together the next 14 ingredients. Add the mushrooms and seasoning mix and saute until the mushrooms release their liquid and soak most of it back up. Add the peppers, celery and zucchini and saute for another 5 minutes. Add remaining ingredients and cook ~30 minutes. Adjust liquid content with v-8. Taste and adjust seasoning. Serve with Frito's and shredded cheese.
Vic's Vegetarian Chili
1/3 cup vegetable oil
2 large onions, diced
6 cloves garlic, minced
1 TBS tomato paste
1 TBS Worcestershire sauce
1 TBS BBQ sauce
1 TBS chili powder
1 1/2 tsp brown sugar
1 1/2 tsp soy sauce
1 tsp celery salt
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp season salt
1/2 tsp onion powder
1/2 tsp garlic powder
8 oz mushrooms, stemmed and quartered (sometimes I use 16 oz)
2 green peppers, chopped
2 stalks celery, diced
1 small zucchini, chopped
2 jalapeno peppers, minced
28 oz whole pealed tomatoes, torn apart with juice
3 cans beans (your choice)
hot and spicy v-8
optional: 1 bag morning star crumbles, crumbled tofu
Heat oil, add garlic and onions. Saute for 10 minutes. Meanwhile, in a small bowl mix together the next 14 ingredients. Add the mushrooms and seasoning mix and saute until the mushrooms release their liquid and soak most of it back up. Add the peppers, celery and zucchini and saute for another 5 minutes. Add remaining ingredients and cook ~30 minutes. Adjust liquid content with v-8. Taste and adjust seasoning. Serve with Frito's and shredded cheese.
Simple... Easy... Pasta... Yum
Lately, I've been craving nothing but pasta. I simply love pasta. I usually make it with a load of veggies, so that I can cut the amount of pasta that I eat in half. Sometimes dinner is a challenge with working a full time job and trying to make it into the gym after work. I came up with this quick and easy gem the other night.
Pasta with mushrooms
8 oz bowtie pasta, cooked and drained
olive oil for pan
1/2 onion, sliced
4 cloves garlic, minced
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp red pepper flakes
8 oz mushrooms sliced thick1/4 cup white wine
Coat a skillet with olive oil and add the onion and garlic. Saute until tender. Add oregano, basil and red pepper flake, saute until fragrant. Add the mushrooms and cook until they release their juices. Add the wine and cook until liquid is reduced by half. Add the bowtie pasta and toss. Serve immediately. Add Parmesan or Asiago cheese to taste.
Pasta with mushrooms
8 oz bowtie pasta, cooked and drained
olive oil for pan
1/2 onion, sliced
4 cloves garlic, minced
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp red pepper flakes
8 oz mushrooms sliced thick1/4 cup white wine
Coat a skillet with olive oil and add the onion and garlic. Saute until tender. Add oregano, basil and red pepper flake, saute until fragrant. Add the mushrooms and cook until they release their juices. Add the wine and cook until liquid is reduced by half. Add the bowtie pasta and toss. Serve immediately. Add Parmesan or Asiago cheese to taste.
Happy New Year
For as long as I can remember, my family has had a tradition of eating black-eyed peas on New Years day. Not particularly one of my favorite foods... but I still indulge in black-eyed peas every New Years, with my own twist. Today we had black-eyed peas and greens with mexican cornbread and finished up with a delightful blackberry cobbler.
Black-eyed Peas and Greens
1/4 cup barley
4 cups vegetable stock
1/2 cup onion, finely diced
1/2 cup carrot, shredded
1/2 cup celery, finely diced
3 cloves garlic, minced
14.5 oz can diced tomatoes with jalapenos
12 oz bag fresh black-eyed peas
1 tsp oregano
fresh cracked black pepper
Collard greens, torn
Combine all ingredients in a soup pot, except oregano, pepper and greens. Bring to a boil and simmer for 40 minutes or until the peas are soft. Add seasonings, stir. Place the greens in soup bowls and ladle the soup on top of them. Enjoy!
Black-eyed Peas and Greens
1/4 cup barley
4 cups vegetable stock
1/2 cup onion, finely diced
1/2 cup carrot, shredded
1/2 cup celery, finely diced
3 cloves garlic, minced
14.5 oz can diced tomatoes with jalapenos
12 oz bag fresh black-eyed peas
1 tsp oregano
fresh cracked black pepper
Collard greens, torn
Combine all ingredients in a soup pot, except oregano, pepper and greens. Bring to a boil and simmer for 40 minutes or until the peas are soft. Add seasonings, stir. Place the greens in soup bowls and ladle the soup on top of them. Enjoy!
Dirty Bananas
Mark and I were married in Jamaica... one of our favorite drinks we had at the resort was the Dirty Banana. We made these recently to take the edge off the heat of the day.
Dirty Banana
In blender combine:
4 oz rum cream
3 oz dark creme de cocoa
1 banana (I use frozen)
3 cups ice
1 oz simple syrup
1 oz dark rum
Blend until smooth. Makes 4 servings.
Dirty Banana
In blender combine:
4 oz rum cream
3 oz dark creme de cocoa
1 banana (I use frozen)
3 cups ice
1 oz simple syrup
1 oz dark rum
Blend until smooth. Makes 4 servings.
Pumpkin Soup
I do not like pumpkin pie, or most things with pumpkin in it. I think it's the combination of the cinnamon and nutmeg that turns me off. Several years ago a had a soup that changed my opinion of pumpkins, it was a pumpkin curry soup, it was to die for. I tried to recreate it today.
Pumpkin Curry Soup
1 TBS butter
1 small onion, finely diced
1 TBS ginger, grated
3 cloves garlic, minced
1 TBS curry powder
1 TBS ground cumin
1/8 tsp ground cayenne pepper
1 TBS flour
2 cups vegetable broth
15 oz canned pumpkin
3/4 cup half and half
1/4 cup cilantro, finely chopped
Saute the onion, garlic and ginger in the butter until soft. Add the curry, cumin and cayenne and cook for 1 minute, stirring constantly. Add the flour and cook for another minute, stirring constantly. Gradually add in the broth, whisking to eliminate any lumps. Bring to a simmer, stirring often. Stir in the pumpkin and continue to stir until there are no lumps of pumpkin. Stir in the half and half and cook until heated through. Stir in the cilantro and serve.
Pumpkin Curry Soup
1 TBS butter
1 small onion, finely diced
1 TBS ginger, grated
3 cloves garlic, minced
1 TBS curry powder
1 TBS ground cumin
1/8 tsp ground cayenne pepper
1 TBS flour
2 cups vegetable broth
15 oz canned pumpkin
3/4 cup half and half
1/4 cup cilantro, finely chopped
Saute the onion, garlic and ginger in the butter until soft. Add the curry, cumin and cayenne and cook for 1 minute, stirring constantly. Add the flour and cook for another minute, stirring constantly. Gradually add in the broth, whisking to eliminate any lumps. Bring to a simmer, stirring often. Stir in the pumpkin and continue to stir until there are no lumps of pumpkin. Stir in the half and half and cook until heated through. Stir in the cilantro and serve.
A different kind of chili
It's cooling down and is finally chili time! I found this interesting version of the tex-mex dish in Simple Vegetarian Pleasures by Jeanne Lemlin. Here's how I made it.
Sweet Potato Chili
3 TBS canola oil
2 large onions, diced
6 garlic cloves, minced
1 red bell pepper, diced
1 green pepper, diced
1 1/2 TBS chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1/8 tsp cayenne pepper
2 1/2 cups vegetable stock
2 1/2 cups water
28 oz can ground tomatoes
1/4 cup tomato paste, thinned with 1/4 cup water
2 medium-large sweet potatoes, peeled and cut into 1/2 inch dice
2 15 oz cans black beans, rinsed and drained
1/4 cup cilantro, chopped
Heat the oil in a large stockpot over medium heat. Add the onions and garlic and saute, stirring frequently, until the onions begin to brown, at least 10 minutes. Stir in the bell peppers and cook 10 minutes, stirring often
Sprinkle on the chili powder and cumin and cook 2 minutes, stirring continously. Stir in all the remaoning ingredients - except the cilantro and bring the mixture to a boil. Lower the heat and simmer until the sweet potatoes are tender, stirring occasionally. Stir in the chopped cilantro and serve.
Sweet Potato Chili
3 TBS canola oil
2 large onions, diced
6 garlic cloves, minced
1 red bell pepper, diced
1 green pepper, diced
1 1/2 TBS chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1/8 tsp cayenne pepper
2 1/2 cups vegetable stock
2 1/2 cups water
28 oz can ground tomatoes
1/4 cup tomato paste, thinned with 1/4 cup water
2 medium-large sweet potatoes, peeled and cut into 1/2 inch dice
2 15 oz cans black beans, rinsed and drained
1/4 cup cilantro, chopped
Heat the oil in a large stockpot over medium heat. Add the onions and garlic and saute, stirring frequently, until the onions begin to brown, at least 10 minutes. Stir in the bell peppers and cook 10 minutes, stirring often
Sprinkle on the chili powder and cumin and cook 2 minutes, stirring continously. Stir in all the remaoning ingredients - except the cilantro and bring the mixture to a boil. Lower the heat and simmer until the sweet potatoes are tender, stirring occasionally. Stir in the chopped cilantro and serve.
Fall...
Fall brings out different kinds of vegetables. One very common one used at this time is the sweet potato. I am not a fan of sweet potatoes in a sweet dish (like the overdone mashed sweet potatoes with marshmallow topping found on so many Thanksgiving tables). I like my sweet potatoes done in a more savory style. This is a simple, but tasty way to make them.
Sweet Potato Home Fries
2 large sweet potatoes - quartered and cut into strips (about the size of french fries)
1 large onion - halved and then sliced into 1/4" slices
2 TBS olive oil
1 TBS soy sauce
fresh crack black pepper
Combine all ingredients in a large bowl and toss to combine. Place on a cookie sheet and bake at 350 degrees for 30 minutes.
Sweet Potato Home Fries
2 large sweet potatoes - quartered and cut into strips (about the size of french fries)
1 large onion - halved and then sliced into 1/4" slices
2 TBS olive oil
1 TBS soy sauce
fresh crack black pepper
Combine all ingredients in a large bowl and toss to combine. Place on a cookie sheet and bake at 350 degrees for 30 minutes.
Happy 4th of July!
We are celebrating with yet another "garage party". Mark is smoking chicken and I made another pasta salad that is just to die for!
Awesome Pasta Salad VII
8 oz whole wheat rotini pasta
2 cups shredded spinach
1 cup mandarin orange sections, drained
1/2 cup red onion, thinly sliced
4 oz mushrooms, sliced
Asian vinaigrette dressing, enough to coat
Combine ingredients and enjoy!
We are celebrating with yet another "garage party". Mark is smoking chicken and I made another pasta salad that is just to die for!
Awesome Pasta Salad VII
8 oz whole wheat rotini pasta
2 cups shredded spinach
1 cup mandarin orange sections, drained
1/2 cup red onion, thinly sliced
4 oz mushrooms, sliced
Asian vinaigrette dressing, enough to coat
Combine ingredients and enjoy!
Grilled Veggie Salad
Tonight we had some friends over for bbq dinner in the garage. I created another one of my famous pasta salads.
8 oz bowtie pasta, cooked and drained
Kraft Zesty Italian Dressing, enough to coat
Awesome Pasta Salad VI
2 cups grilled vegetables - chopped (I used zucchini, red pepper, yellow onions and portabello mushrooms)8 oz bowtie pasta, cooked and drained
Kraft Zesty Italian Dressing, enough to coat
Goodness from the grill
One can only eat so many veggie burgers... I got this idea from the local Kroger store and added my own touch to it.
Grilled Portabella Delight
Portabella mushroom cap
Spinach
Pico de gallo
Italian dressing
Goat cheese crumbles
To assemble, spoon 1 TBS Italian dressing inside mushroom cap and coat the inside. Add a handful or so of spinach to fill the cap. Spoon on desired amount of pico and top with goat cheese crumbles. Grill until spinach wilted and cheese browned and melty. Enjoy!
Grilled Portabella Delight
Portabella mushroom cap
Spinach
Pico de gallo
Italian dressing
Goat cheese crumbles
To assemble, spoon 1 TBS Italian dressing inside mushroom cap and coat the inside. Add a handful or so of spinach to fill the cap. Spoon on desired amount of pico and top with goat cheese crumbles. Grill until spinach wilted and cheese browned and melty. Enjoy!
Heavenly Pasta
There's a pasta dish at Jason's Deli that I just love. I was craving it the other night and decided to try to recreate it at home. It turned out great!
Veggie Pasta
1 TBS olive oil
1/2 red onion, halved and sliced thin
4 cloves garlic, minced
2 portabello mushrooms, halved and sliced 1/2" thick
1/2 cup dry white wine
6 sun dried tomatoes (not packed in oil), cut into slivers
14 oz can artichoke hearts (packed in water), quartered
8 oz bow tie pasta, cooked and drained
2 cups spinach
Heat olive oil in pan and saute onion and garlic until just tender. Add mushrooms, sun dried tomatoes and wine and cook until wine is reduced to half. Add the artichoke hearts and cook until they are warm throughout. Add the pasta and the spinach and toss until the spinach is wilted. Remove from heat and serve with shredded asiago cheese.
Veggie Pasta
1 TBS olive oil
1/2 red onion, halved and sliced thin
4 cloves garlic, minced
2 portabello mushrooms, halved and sliced 1/2" thick
1/2 cup dry white wine
6 sun dried tomatoes (not packed in oil), cut into slivers
14 oz can artichoke hearts (packed in water), quartered
8 oz bow tie pasta, cooked and drained
2 cups spinach
Heat olive oil in pan and saute onion and garlic until just tender. Add mushrooms, sun dried tomatoes and wine and cook until wine is reduced to half. Add the artichoke hearts and cook until they are warm throughout. Add the pasta and the spinach and toss until the spinach is wilted. Remove from heat and serve with shredded asiago cheese.
Super Refreshing!
We made this for our last garage party... it was quite good! We saved what fruit was left over and used for our mimosas the next day.
Super White Sangria
1 (750-milliliter) bottle dry white wine, such as Chardonnay
1 (6-ounce) can frozen lemonade concentrate
1/2 cup light rum
1/2 cup orange-flavored liqueur, such as a triple sec
1 (15.25-ounce) can pineapple tidbits packed in natural juices
1 orange, thinly sliced
1 cup strawberries, sliced
1 (20-ounce) bottle or 2 cups chilled sierra mist
In a 1-gallon pitcher, combine wine, frozen lemonade concentrate, rum, orange liqueur and pineapple with the juice. Stir well and refrigerate, covered, at least 2 hours.
Super White Sangria
1 (750-milliliter) bottle dry white wine, such as Chardonnay
1 (6-ounce) can frozen lemonade concentrate
1/2 cup light rum
1/2 cup orange-flavored liqueur, such as a triple sec
1 (15.25-ounce) can pineapple tidbits packed in natural juices
1 orange, thinly sliced
1 cup strawberries, sliced
1 (20-ounce) bottle or 2 cups chilled sierra mist
In a 1-gallon pitcher, combine wine, frozen lemonade concentrate, rum, orange liqueur and pineapple with the juice. Stir well and refrigerate, covered, at least 2 hours.
Eat your veggies!
Brussel sprouts have gotten a bad wrap. Many are the story about kids hiding them in their napkins, or adults only wanting to eat them if they are covered in cheese sauce. I love brussel sprouts... my favorite way to prepare them is just simply roasting them, they come out almost tasting sweet... simply delicious.
Roasted Brussel Sprouts
2 cups brussel sprouts, trimmed
4 TBS butter, cut into thin slices
coarse ground sea salt
fresh cracked black pepper
Cook the brussel sprouts in boiling water for 10 minutes. Drain and place in a roasting pan. Place the butter slices on top and add the salt and pepper as desired. Cover with aluminum foil and bake in a 450 degree oven for 45 minutes.
Roasted Brussel Sprouts
2 cups brussel sprouts, trimmed
4 TBS butter, cut into thin slices
coarse ground sea salt
fresh cracked black pepper
Cook the brussel sprouts in boiling water for 10 minutes. Drain and place in a roasting pan. Place the butter slices on top and add the salt and pepper as desired. Cover with aluminum foil and bake in a 450 degree oven for 45 minutes.
Banana Bread
Mark has been asking for banana bread quite a bit lately. The heat finally broke today, so it was a perfect time to do a little baking. This is a basic recipe with tons of banana flavor.
Banana Bread
1/2 cup butter
3/4 cup brown sugar
2 eggs
5 overripe bananas
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup coarsely chopped pecans
In large bowl, cream butter and brown sugar together. Mix in eggs and bananas until well blended. Mix in soda and salt. Gradually mix in flour. Stir in pecans. Bake in 350 degree oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Banana Bread
1/2 cup butter
3/4 cup brown sugar
2 eggs
5 overripe bananas
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup coarsely chopped pecans
In large bowl, cream butter and brown sugar together. Mix in eggs and bananas until well blended. Mix in soda and salt. Gradually mix in flour. Stir in pecans. Bake in 350 degree oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Sweet Tooth
Mark and I have quite the sweet tooth. I try to eat healthy most of the time, so I don't cook many desserts. I was in the mood for some type of fruit dessert, and found this recipe. It turned out wonderful... although I think it could use more fruit, less butter and most definitely a spray of pam before putting the ingredients in the baking dish.
Triple Berry Crisp
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Triple Berry Crisp
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Hurricane Party
Living in the gulf coast in the summer is prime time for hurricanes. Thankfully, we have not had to evacuate or a direct hit. In the days of a hurricanes landfall, we have been getting together with our neighbors for a hurricane watch party. We made hurricanes at our last one.
Hurricane Punch
4 cups pineapple juice
4 cups orange juice
1 1/4 cup white rum
3/4 cup dark rum
1/8 cup sweet and sour
1/8 cup grenadine syrup
Combine and enjoy!
Hurricane Punch
4 cups pineapple juice
4 cups orange juice
1 1/4 cup white rum
3/4 cup dark rum
1/8 cup sweet and sour
1/8 cup grenadine syrup
Combine and enjoy!
I'm BAACK...
Haven't been online in a while due to birthday festivities (no cooking for the birthday girl), and Hurricane Ike downtime. Thankfully, we survived Ike! I've been back home now for a week and it's nice being able to get cooking again! I made this delicious side dish last night, everyone went back for seconds.
Zucchini and Tomatoes
Olive oil - enough to coat pan
1 yellow onion, chopped (bite size pieces)
3 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 tsp dried oregano
2 small zucchinis chopped (bite size pieces)
1 14 oz can Italian style diced tomatoes
Saute onions and garlic in oil until onion is translucent. Add pepper and oregano, saute and stir for a minute. Add the zucchini and toss, cook for 3 minutes (tossing occasionally). Add tomatoes, and cook until everything is heated through. Serve. Great when topped with Parmesan cheese.
Zucchini and Tomatoes
Olive oil - enough to coat pan
1 yellow onion, chopped (bite size pieces)
3 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 tsp dried oregano
2 small zucchinis chopped (bite size pieces)
1 14 oz can Italian style diced tomatoes
Saute onions and garlic in oil until onion is translucent. Add pepper and oregano, saute and stir for a minute. Add the zucchini and toss, cook for 3 minutes (tossing occasionally). Add tomatoes, and cook until everything is heated through. Serve. Great when topped with Parmesan cheese.
Mmm Mmm Soup
I really enjoy a good soup. The right kind of soup can be a nutritional powerhouse. I eat soup year round... usually doesn't matter if it is cold or hot outside. This weekend a made a delightful soup, based on a combination of 2-3 different recipes.
Vic's Minestrone Soup
1 TBS olive oil
1 onion, diced
4 garlic cloves, minced
2 small zucchini, chopped (3/4" chunks)
1 tsp red pepper flakes
2 cups vegetable stock
2 cups water
2 stalks celery, sliced
2 carrots, julienned
1/2 cup fresh green beans, cut into 1" pieces
6 sun-dried tomatoes (packed in oil), drained and diced
14.5 oz can diced Italian tomatoes
1/2 cup macaroni, cooked and drained
14.5 oz can navy beans, drained and rinsed
1 TBS dried oregano
20 fresh basil leaves, minced
Combine the oil, onions and garlic and saute until onions are translucent. Add the zucchini and red pepper flakes and saute 5 more minutes. Pour in the stock and water and add the celery, carrots, green beans, both kinds of tomatoes, macaroni, beans and oregano. Simmer for 20 minutes. Add the fresh basil, stir and serve.
Vic's Minestrone Soup
1 TBS olive oil
1 onion, diced
4 garlic cloves, minced
2 small zucchini, chopped (3/4" chunks)
1 tsp red pepper flakes
2 cups vegetable stock
2 cups water
2 stalks celery, sliced
2 carrots, julienned
1/2 cup fresh green beans, cut into 1" pieces
6 sun-dried tomatoes (packed in oil), drained and diced
14.5 oz can diced Italian tomatoes
1/2 cup macaroni, cooked and drained
14.5 oz can navy beans, drained and rinsed
1 TBS dried oregano
20 fresh basil leaves, minced
Combine the oil, onions and garlic and saute until onions are translucent. Add the zucchini and red pepper flakes and saute 5 more minutes. Pour in the stock and water and add the celery, carrots, green beans, both kinds of tomatoes, macaroni, beans and oregano. Simmer for 20 minutes. Add the fresh basil, stir and serve.
Indian Spice
I'm a big fan of Indian food and spice. Tonight I made an Indian spiced dish that is super easy and really good. It's a great way to get in some greens.
Curried Greens and Beans
4 cups mustard greens, thick stems removed and chopped
1 TBS vegetable oil
1 onion, diced
4 cloves garlic, minced
1 TBS fresh ginger, minced
1/4 tsp red pepper flakes (or more to taste)
1 15 oz can kidney beans, drained and rinsed
1 15 oz can chopped tomatoes
1 TBS curry powder
1 TBS ground cumin
1/4 tsp cayenne pepper (or more to taste)
1/2 cup plain yogurt or sour cream
Bring a pot of water to boil. Place greens in the pot and cook until just tender. Drain and rinse under cold water.
Heat the oil in a skillet and cook the onions, garlic and ginger until tender. Stir in the red pepper flakes and cook a little while longer. Mix in the greens, beans, tomatoes, and remaining spices. Simmer 5 minutes. Remove from heat and add the yogurt or sour cream. Enjoy!
Curried Greens and Beans
4 cups mustard greens, thick stems removed and chopped
1 TBS vegetable oil
1 onion, diced
4 cloves garlic, minced
1 TBS fresh ginger, minced
1/4 tsp red pepper flakes (or more to taste)
1 15 oz can kidney beans, drained and rinsed
1 15 oz can chopped tomatoes
1 TBS curry powder
1 TBS ground cumin
1/4 tsp cayenne pepper (or more to taste)
1/2 cup plain yogurt or sour cream
Bring a pot of water to boil. Place greens in the pot and cook until just tender. Drain and rinse under cold water.
Heat the oil in a skillet and cook the onions, garlic and ginger until tender. Stir in the red pepper flakes and cook a little while longer. Mix in the greens, beans, tomatoes, and remaining spices. Simmer 5 minutes. Remove from heat and add the yogurt or sour cream. Enjoy!
Classic resurrected
Years ago... hate to mention how many... I purchased my first vegetarian cookbook (Vegetarian Pleasures by Jeanne Lemlin) and the first dish I made from it was Mexican Stuff Squash. I can't begin to explain how heavenly the dish was. Our vegetable market had squash big enough to stuff, so I picked those up and decided to make this dish again. I can't remember the last time I made it, or why I stopped making it.
Mexican Style Stuff Squash
4 large yellow summer squash
1 TBS olive oil
1 medium size onion, diced
1 tsp cumin
1 tsp dried oregano
1 jalapeno, seeded and minced
1 4 oz can green chiles, drained and diced
1 15 oz can pinto beans, drained and rinsed
8 oz cheddar cheese, grated
1/2 cup sour cream
Cut the ends off the squash and discard. Slice each squash in half, lengthwise. With a teaspoon hollow out the squash until a shell is left, reserve insides. Fill a large pan with 1/2" inch of water. Place the squash halves in, cut side down and steam for 5 minutes. Remove and place in a prepared pan.
Chop the squash insides. Saute the onion in the oil until translucent. Add the jalapeno, cumin and oregano, cook 1 minute longer. Add the chopped squash insides and cook for 5 minutes longer. Add the chiles and pinto beans, cook until squash is tender. Allow to cool, then add the cheese and sour cream and mix well.
Fill the squash shells with the vegetable/bean/cheese mixture. Cook at 350 degrees for 20-30 minutes until bubbly. Enjoy!
Mexican Style Stuff Squash
4 large yellow summer squash
1 TBS olive oil
1 medium size onion, diced
1 tsp cumin
1 tsp dried oregano
1 jalapeno, seeded and minced
1 4 oz can green chiles, drained and diced
1 15 oz can pinto beans, drained and rinsed
8 oz cheddar cheese, grated
1/2 cup sour cream
Cut the ends off the squash and discard. Slice each squash in half, lengthwise. With a teaspoon hollow out the squash until a shell is left, reserve insides. Fill a large pan with 1/2" inch of water. Place the squash halves in, cut side down and steam for 5 minutes. Remove and place in a prepared pan.
Chop the squash insides. Saute the onion in the oil until translucent. Add the jalapeno, cumin and oregano, cook 1 minute longer. Add the chopped squash insides and cook for 5 minutes longer. Add the chiles and pinto beans, cook until squash is tender. Allow to cool, then add the cheese and sour cream and mix well.
Fill the squash shells with the vegetable/bean/cheese mixture. Cook at 350 degrees for 20-30 minutes until bubbly. Enjoy!
Moosewood Restaurant ROCKS!!!
I have never eaten at the Moosewood Restaurant in Ithaca, NY... but I have several of their cookbooks. My favorite being Moosewood Restaurant Low-Fat Favorites. I am always finding new favorites in this book. My most recent is a dish that I cooked last night (I changed it up a bit and included those changes below). I served this with pork chops marinated in jerk seasoning for Mark... would be awesome with jasmine rice.
Cauliflower with Curry Sauce
3 cups cauliflower, steamed
1 small onion, diced
1 tsp canola oil
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1 TBS cilantro
pinch of cayenne
1 cup nonfat yogurt (I used low fat sour cream)
chana masala
saute the onion in oil until golden (add a little water if needed to prevent sticking). Add cumin, coriander, turmeric and cayenne and cook for 2 more minutes. Transfer onion mixture to blender and add yogurt and cilantro. Puree until smooth. Pour the curry sauce on the cauliflower and toss gently. Sprinkle on chana masala as desired.
4 ears corn, shucked and steamed
2 large red potatoes, peeled and chopped
3 tablespoons coconut oil (or olive oil)
1 large white onion
5 large cloves garlic, minced
3 large carrots, peeled and chopped
3 large stalks celery, chopped
1 large red bell pepper, cored and chopped
1-½ teaspoons sea salt
2 teaspoons Cajun seasoning
½ teaspoon paprika
¼ teaspoon ground cumin
2/3 cup full-fat canned coconut milk
2 cups water
Cauliflower with Curry Sauce
3 cups cauliflower, steamed
1 small onion, diced
1 tsp canola oil
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1 TBS cilantro
pinch of cayenne
1 cup nonfat yogurt (I used low fat sour cream)
chana masala
saute the onion in oil until golden (add a little water if needed to prevent sticking). Add cumin, coriander, turmeric and cayenne and cook for 2 more minutes. Transfer onion mixture to blender and add yogurt and cilantro. Puree until smooth. Pour the curry sauce on the cauliflower and toss gently. Sprinkle on chana masala as desired.
Farm Fresh Corn
Summer is most definitely a vegetarian delight with locally grown vegetables in abundance. I picked up some corn from my local vegetable market and made some corn chowder.
Southwestern Corn Chowder
1/2 cup onion, diced
4 cloves garlic, minced
2 TBS butter
2 TBS flower
2 cups potato, peeled and diced
2 cups water
1 vegetable bullion cube
2 cups fresh corn (2-4 ears)
4 oz can diced green chilies
2 TBS diced jalapenos (i used canned)
3 1/2 cups milk
1 TBS cumin
1/4 cup cilantro, minced
Melt butter in large sauce pan and saute onion and garlic until onion is translucent. Stir in flour and cook for 3 minute, stirring constantly. Add water, bullion and potatoes. Bring to a boil, then reduce heat and simmer 7-10 minutes until the potatoes are tender. Add corn, chilies, milk and cumin. Simmer 10 minutes. Ladle about 1/2 soup in a blender and blend until smooth. Pour blended soup back in pan. Add cilantro and stir.
4 ears corn, shucked and steamed
2 large red potatoes, peeled and chopped
3 tablespoons coconut oil (or olive oil)
1 large white onion
5 large cloves garlic, minced
3 large carrots, peeled and chopped
3 large stalks celery, chopped
1 large red bell pepper, cored and chopped
1-½ teaspoons sea salt
2 teaspoons Cajun seasoning
½ teaspoon paprika
¼ teaspoon ground cumin
2/3 cup full-fat canned coconut milk
2 cups water
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 ribs celery, chopped
1 yukon gold potato, chopped
4 ears fresh sweet corn, husked
1 red pepper, diced
½ teaspoon celery salt
½ teaspoon smoked paprika
1 tablespoon sherry vinegar, or white wine vinegar
2 cups vegetable broth
1 14-oz.can light coconut milk
sea salt and freshly ground black pepper
chopped chives, for garnish
optional: reserve some corn kernels and diced red pepper for garnish
2-3 Tbsp Olive oil
1/2 large white onion, chopped (~1 cup)
2 cloves garlic, minced
4 small red potatoes (or 1 small russet), quartered (peeling, optional)
Sea salt and ground black pepper
3 ears corn (or 1.5 cans), kernels sliced off
2 cups low sodium veggie broth*
2 cups unsweetened plain almond milk* (or regular milk if not vegan)
2-3 green onions (garnish), chopped
Optional:
1-2 Tbsp nutritional yeast for a cheesy flavor
Southwestern Corn Chowder
1/2 cup onion, diced
4 cloves garlic, minced
2 TBS butter
2 TBS flower
2 cups potato, peeled and diced
2 cups water
1 vegetable bullion cube
2 cups fresh corn (2-4 ears)
4 oz can diced green chilies
2 TBS diced jalapenos (i used canned)
3 1/2 cups milk
1 TBS cumin
1/4 cup cilantro, minced
Melt butter in large sauce pan and saute onion and garlic until onion is translucent. Stir in flour and cook for 3 minute, stirring constantly. Add water, bullion and potatoes. Bring to a boil, then reduce heat and simmer 7-10 minutes until the potatoes are tender. Add corn, chilies, milk and cumin. Simmer 10 minutes. Ladle about 1/2 soup in a blender and blend until smooth. Pour blended soup back in pan. Add cilantro and stir.
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