Friday, November 17, 2017

Quick and delicious ways with veggies

Has it really been this far into the month of November without me posting on my blog?  Where does the time go?

Are you looking for a way to get more vegetables in your meal planning and actually enjoy them?  This is a trick I discovered several years ago and I use it almost everyday.

Combine extra virgin olive oil, lemon juice, and salt. Mix well with a wire whisk.  Pour over vegetables in a hot skillet and stir to combine.  Use your own preferences to decide how much of each ingredient.  Generally, I use approximately 3/4 cup olive oil, 1/2 cup lemon juice and then salt.  After you use this method awhile, you will find how much of each is right for your tastes.  It also depends on how many vegetables you are cooking. . . enough for one or for a crowd!

I use this on my favorite stir fry:  multiple vegetables of your choice and strips of chicken breast.  I also use it on individual veggies. . . broccoli, Brussel sprouts, fresh spinach, the list is endless.

Quick story!  I was in Wegmans about 5 years ago.  At that time, I wouldn't bring Brussel sprouts into my house if you paid me.  There was a woman near me putting a large bag of them in her cart.  "What do you do with those?" I asked her.

"Oh, they are so good!  You can roast them with olive oil and a hint of nutmeg. . ."  She definitely was a fan of these things!

So I bought a handful and brought them home.  I soon discovered they are much more than the mushy, smelly, tasteless garbage I remembered from long ago!

I will never give up my love of meat.  But more and more I find myself eating vegetarian and loving it.


Tuesday, October 31, 2017

Spinach Balls

These are great to have when company comes.  They are delicious!

2 (10 oz) packages frozen, chopped spinach
3/4 cup margarine
1 cup bread crumbs
1 cup parmesan cheese
6 eggs
pinch of salt and pepper

Cook spinach and drain.  Mix all ingredients together in a bowl.  Form into teaspoon size balls and place on greased baking sheet.  Place in freezer.  When ready to serve, remove from freezer but DO NOT defrost!  Bake at 350 for 20 minutes.

Tuesday, October 24, 2017

Confetti Chowder. . . but first!


Here is my new bookcase in my kitchen, custom built to my specifications by a neighbor that is very good with woodworking tools!  The old cabinet that was there when I moved in 20 years ago, just didn't serve my needs.  After all, my cookbook "collection/addiction" numbers well into the 3 figures!

Even with 9 linear feet of cookbooks here, this probably barely scratches the surface of my collection!  These are among my favorites and the ones I use most often.

Okay Show and Tell time is over.  My recipe posting today is one I'm sure you will like.  Confetti Chowder is in my copy of 10,000 Tastes of Minnesota, published by the Women's Club of Minneapolis in 1990.  I've never tried any of the recipes in this book that I didn't like.

Let me know how you like this one.  One quick note:  the recipe calls for "Mexicorn."  I've always used Green Giant canned corn.

3 cups shredded cabbage
2 cups sliced carrots
2 cups chopped celery
1/2 cup chopped onion
1/4 cup butter
1  10 oz. pkg frozen peas
2  11 oz. cans Mexicorn
3 cups milk
1 tsp. salt
1/4 - 1/2 tsp. pepper
1/2 tsp. thyme
2 cups grated cheddar cheese

Cook and stir the cabbage, carrots, celery and onion in butter in large saucepan or Dutch oven until crisp-tender.  Add peas, Mexicorn, milk and seasonings.  Simmer over low heat about 15 minutes, stirring frequently.  In blender or food processor, blend about 2 cups of hot milk and cheese until smooth.  Return to saucepan; mix well.  Adjust seasonings.  Heat thoroughly but do not boil.

6 servings


Sunday, October 22, 2017

Pumpkin Soup

When summer is over and the weather turns cool, I like a bowl of hot soup.  And I have dozens of great recipes for soup!  Here is one that is very good.  It is from "Recipes Worth Sharing", copyright 2008.  Enjoy!

1/2 stick of butter
1 cup chopped onion
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
1  29 oz. can pumpkin
1  12 oz. can evaporated milk
1/4 cup light brown sugar (optional)
Sour cream for garnish
chopped chives for garnish

Melt butter in a large saucepan and add the onion and garlic.  Saute for 3 to 4 minutes or until the onion is tender.  Stir in the curry powder, salt, coriander, and red pepper.  Cook for 1 minute, stirring frequently.  Add the broth and bring to a gentle boil.  Boil gently for 15 to 20 minutes, stirring occasionally.  Stir in the pumpkin and evaporated milk.  Mix in the brown sugar for a sweeter flavor and cook for 5 minutes.  Cool slightly; pour into a blender and process until creamy.  Ladle the warm soup into soup bowls and garnish with sour cream and chives.

Wednesday, October 18, 2017

Barbecued Beef Strips

A great way to use leftover roast beef.  This one comes from my Hearts and Flour cookbook, copyright 1988, published by the Women's Club of Pittsford.  Pittsford is a suburb of Rochester.

1 medium onion, finely chopped
2 cups cooked beef, cut in thin strips
1 8 oz. can tomato sauce
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
salt and pepper to taste

Combine all ingredients in a 1 1/2 quart casserole dish.

Microwave on high for 10 to 12 minutes, or until hot and bubbly, stirring every 3 to 4 minutes.

Serve on sandwich buns.

This one is sure to please!

Tuesday, October 17, 2017

Cheddar Puffs

This is another of my old recipes that I got from a friend many years ago.  Make this the next time you have company.

1/2 cup softened butter
1 cup grated sharp cheddar
1 1/4 cup flour
1/4 tsp. salt

Cream together the butter and cheese.

Blend flour and salt and combine with the cheese mixture.  Knead to form a soft dough, if necessary, add milk or water, a little at a time, to get the right consistency.

Form into balls and bake at 400 degrees for 12 minutes or until golden.

Yield:  about 30 small balls.

Balls may be refrigerated before baking.

Thursday, October 12, 2017

A healthy and tasty snack

I enjoy having an avocado snack that I make and spread on Wegman's Marathon Organic Bread.  The bread is a small loaf and contains lots of good, nutritious "stuff."  Among the ingredients are carrots, pumpkin seeds, and several whole grains.

I peel and cut up an avocado and put it in the small bowl of my food processor.  Process for a few seconds.  Then add hot sauce and salt - both to your individual taste.  Process again until it is of spreading consistency.  If you don't have a food processor, you could use a pastry blender or potato masher.

Cut the bread slices into halves and spread the avocado mixture.  It really is delicious and nutritious!

Monday, October 2, 2017

Coffee Cake

This is another old, old, favorite recipe.  It came from a much earlier edition of the Better Homes and Garden Cookbook.  On many weekend mornings, I would mix this one up, pop it in the oven and soon enjoy a delicious, fresh from the oven coffee cake.

1/4 cup oil
1 beaten egg
1/2 cup milk
1 1/2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Spicy Topping (recipe below)

Preheat oven to 375.

Combine oil, egg, and milk.  Sift together the dry ingredients; add milk mixture; mix well.  Pour into greased 9x9x2 inch pan.  Sprinkle with Spicy Topping and bake at 375 for about 25 minutes.

Spicy Topping:  Combine 1/4 cup brown sugar, 1 tablespoon flour, 1 teaspoon ground cinnamon, 1 tablespoon melted butter and 1/2 cup chopped nuts.

Saturday, September 30, 2017

Lentil Stew in the Crock Pot

I don't know where I got this recipe but I've had it for a number of years.  I make it once or twice a year and freeze in individual servings.  It's much like beef stew only with lentils instead of the beef!  It's a good satisfying meal that packs a lot of nutrition.  Lentils have high amounts of protein, calcium, magnesium, potassium, and fiber.  Not to mention the nutrients from the other ingredients.
 
2 cups dry lentils
5 cups tomato juice
1 (14.5 oz) can stewed (or crushed) tomatoes
1 onion chopped
2 carrots, sliced
2 stalks celery, chopped
3 cloves garlic, crushed
4 or 5 baby red potatoes, sliced
1 tsp. oregano
salt - pepper
hot sauce

Combine all ingredients in a crock pot and cook on low for 8 hours.

Wednesday, September 27, 2017

Sausage Bean Chowder

This time of year, when the weather begins to turn cool, I like to make soups and chowders. . . and I have a lot of recipes for them!  The one I am featuring here is an old recipe that I've made dozens of times.  I'm sure you will like it!

1 lb. pork sausage
2 cans kidney beans
1 can (1 lb.13 oz.) tomatoes
1 quart water
1 large onion, chopped
1/2 green bell pepper, chopped
1 bay leaf
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. thyme
1/2 tsp. pepper
1 cup diced potatoes

In skillet, cook pork sausage until brown.  Pour off fat.  In large kettle, combine kidney beans, tomatoes, water, onion, bay leaf, salt, garlic powder, thyme, and sausage.  Simmer, covered, one hour.  Add potatoes and bell pepper.  Cook, covered for 15 to 20 minutes until potatoes are tender.  Remove bay leaf and serve.