This was so tasty! What a yummy dish to use up whatever fresh veggies you might have on hand from your garden, the farmers market or the grocery store. Try different veggies than the ones in the ingredients. I didn't put in any carrots or tomatoes, but added some green beans which roasted up really nicely too. This is a wonderful summer meal!
Roasted Vegetable Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips (I used 1 which was plenty)
2 yellow squash, cut into thin strips (Also used only 1)
2 red or orange bell peppers, cut into thin strips
1 onion, thinly sliced
1/4 cup extra virgin olive oil
salt and freshly ground pepper
1 T dried Italian herbs
1 lb. bowtie pasta
15 cherry tomatoes, halved
balsamic vinegar
1/2 cup grated Parmesan, Romano or Asiago cheese
Preheat oven to 450 degrees. In a large bowl, toss all of the veggies, except the tomatoes, with the oil, salt, pepper and herbs to coat. Transfer the veggie mixture onto 2 greased baking sheets. Bake until carrots are tender and vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. While the vegetables are baking, cook pasta al dente, according to package directions. Drain, reserving about 1 cup of the cooking liquid. Toss the pasta with the vegetables and cherry tomatoes, adding some of the cooking liquid if needed to moisten. Season with salt and pepper to taste, and a splash of balsamic vinegar if desired. Top with grated cheese and serve immediately.
Showing posts with label Vegetable. Show all posts
Showing posts with label Vegetable. Show all posts
Friday, July 23, 2010
Sunday, June 27, 2010
Spinach Salad with Feta and Pecans
This was such a yummy spring salad. The blend of flavors was amazing-crunchy, sweet, and creamy. This is a must try!
Spinach Salad with Feta and Pecans From Serving up the Harvest
1 cup pecan halves
6 T extra virgin olive oil
2 T white balsamic vinegar
1 T honey
salt and freshly ground black pepper
1 pound spinach, tough stems removed and large leaves torn
1 cup dried sweetened cherries or cranberries, or dried apricots snipped into tiny pieces
6 oz feta cheese
Toast the pecans in a dry skillet over medium heat until they are fragrant and very lightly colored, about 5 minutes. Remove from skillet and set aside.
To make dressing, combine the oil, vinegar and honey in a small bowl. Whisk until well blended. Season to taste with salt and pepper.
Combine the spinach, pecans and dried fruit in a large salad bowl. Toss to mix. Crumble the cheese into the salad, add the salad dressing, and toss again. Serve immediately.
Spinach Salad with Feta and Pecans From Serving up the Harvest
1 cup pecan halves
6 T extra virgin olive oil
2 T white balsamic vinegar
1 T honey
salt and freshly ground black pepper
1 pound spinach, tough stems removed and large leaves torn
1 cup dried sweetened cherries or cranberries, or dried apricots snipped into tiny pieces
6 oz feta cheese
Toast the pecans in a dry skillet over medium heat until they are fragrant and very lightly colored, about 5 minutes. Remove from skillet and set aside.
To make dressing, combine the oil, vinegar and honey in a small bowl. Whisk until well blended. Season to taste with salt and pepper.
Combine the spinach, pecans and dried fruit in a large salad bowl. Toss to mix. Crumble the cheese into the salad, add the salad dressing, and toss again. Serve immediately.
Leek-spinach-broccoli Spring Quiche
I have been getting a little neglectful of this recipe blog lately. I've been trying to control the weeds in our garden without much success and keeping busy with work and getting our house ready for baby. I'll work on being a little more attentive with adding new recipes. I've been doing lots of cooking and baking so I have plenty to add!
This was a delicious, light dinner we had the other night with some fresh pineapple. The spinach came from our garden (what was left in our garden after the deer ate the rest anyway). I wish my broccoli would have turned out a little better, but I'm just getting tiny little heads that don't amount to much and are flowering awfully fast. This was simple to make and a tasty meal. Great for a light dinner or breakfast.
Leek-spinach-broccoli Spring Quiche From Simply in Season
Crumb crust:
1/3 cup flour
1/3 cup whole wheat pastry flour
1/3 cup cornmeal
1/2 tsp salt
1/4 tsp baking powder
1/3 cup butter
fresh or dried herbs to taste (optional)
Lightly mix together dry ingredients. Cut in butter until crumbly. Pat firmly into bottom and sides of a 9" pie pan, adding a little water if needed to stick together.
Filling:
1 cup leeks, thinly sliced (I substituted chopped onions)
1 cup broccoli, chopped
2 cups spinach, chopped
1 cup swiss cheese
1/2 cup bacon, fried and crumbled, optional
3 eggs
1 cup evaporated milk
1/4 tsp salt
1/4tsp pepper
Saute leeks and broccoli together in a greased frypan 5-10 minutes. Add spinach and cook until wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture. Mix the eggs, milk and salt and pepper. Pour over vegetable mixture. Sprinkle some reserved cheese on top. Bake in preheated oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.
This was a delicious, light dinner we had the other night with some fresh pineapple. The spinach came from our garden (what was left in our garden after the deer ate the rest anyway). I wish my broccoli would have turned out a little better, but I'm just getting tiny little heads that don't amount to much and are flowering awfully fast. This was simple to make and a tasty meal. Great for a light dinner or breakfast.
Leek-spinach-broccoli Spring Quiche From Simply in Season
Crumb crust:
1/3 cup flour
1/3 cup whole wheat pastry flour
1/3 cup cornmeal
1/2 tsp salt
1/4 tsp baking powder
1/3 cup butter
fresh or dried herbs to taste (optional)
Lightly mix together dry ingredients. Cut in butter until crumbly. Pat firmly into bottom and sides of a 9" pie pan, adding a little water if needed to stick together.
Filling:
1 cup leeks, thinly sliced (I substituted chopped onions)
1 cup broccoli, chopped
2 cups spinach, chopped
1 cup swiss cheese
1/2 cup bacon, fried and crumbled, optional
3 eggs
1 cup evaporated milk
1/4 tsp salt
1/4tsp pepper
Saute leeks and broccoli together in a greased frypan 5-10 minutes. Add spinach and cook until wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture. Mix the eggs, milk and salt and pepper. Pour over vegetable mixture. Sprinkle some reserved cheese on top. Bake in preheated oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.
Sunday, April 25, 2010
Curried Chicken Corn Chowder
I have been doing some wonderful cooking, they just haven't made it on here yet. This soup was our dinner last night in efforts to use up some of the corn I had frozen last fall and it turned out very yummy. It did not take a lot of time to assemble and it only had to simmer for less than a half hour total. A very quick dish to put together especially if you have some cooked chicken on hand, if not, that will add some time to the prep.
Look forward to posts coming up on Beef Barley Soup and Parmesan and red pepper tilapia. Both delish!
Curried Chicken Corn Chowder From Taste of Home's Healthy Cooking
2 medium onions, chopped
2 celery ribs, chopped
1 T butter
3 cans (14 1/2 oz each) chicken broth
5 cups frozen corn
2 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
dash cayenne pepper
1/2 cup flour
1/2 cup milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro
In a Dutch oven, saute onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In a small bowl, whisk flour and milk until smooth (will be very thick and paste like). Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through.
Look forward to posts coming up on Beef Barley Soup and Parmesan and red pepper tilapia. Both delish!
Curried Chicken Corn Chowder From Taste of Home's Healthy Cooking
2 medium onions, chopped
2 celery ribs, chopped
1 T butter
3 cans (14 1/2 oz each) chicken broth
5 cups frozen corn
2 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
dash cayenne pepper
1/2 cup flour
1/2 cup milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro
In a Dutch oven, saute onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In a small bowl, whisk flour and milk until smooth (will be very thick and paste like). Whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cilantro; heat through.
Saturday, April 3, 2010
Taco Soup
I love this easy, fast soup to put together. I used up some of our garden bounty from last year making this delicious soup. It tastes great with some corn chips, cheese and sour cream over the top of it too!
Taco Soup From Simply in Season
1 pound ground beef, venison or turkey
1 small onion, chopped
6 cups tomato juice
2 cups corn
2 cups cooked kidney beans
1-3 T chili powder
1 T sugar or to taste
Brown meat and onion in soup pot. Add the remaining ingredients and heat to boiling. Simmer 10 minutes. Or place everything in a slow cooker and cook on low 2-4 hours. Serve over corn chips with sour cream and/or grated cheese.
Taco Soup From Simply in Season
1 pound ground beef, venison or turkey
1 small onion, chopped
6 cups tomato juice
2 cups corn
2 cups cooked kidney beans
1-3 T chili powder
1 T sugar or to taste
Brown meat and onion in soup pot. Add the remaining ingredients and heat to boiling. Simmer 10 minutes. Or place everything in a slow cooker and cook on low 2-4 hours. Serve over corn chips with sour cream and/or grated cheese.
Saturday, March 20, 2010
Mexican Corn and Black Bean Lasagna
This is actually a creation that I made up myself. I have lots of corn in the freezer that needs to be used up and this was one way I put it to good use. I kept the meat out, but we had the added protein of the black beans which complement the corn mixture well. This is fairly easy to put together and resulted in many leftovers for us. It almost tastes better the next day. Enjoy!
Mexican Corn and Black Bean Lasagna From Jackie's Kitchen
6 8" flour tortillas
1 green pepper, diced
1/2 onion, diced
4 cups of frozen corn, thawed or fresh corn
1 can black beans, drained
2 T cilantro, optional
1 cup salsa
8 oz low fat cream cheese
1 egg
1 tsp cumin
2 cups shredded cheddar cheese
Saute the green pepper and onion in olive oil until tender. Add the corn, black beans and salsa and heat until warmed through. Add the cilantro and stir. Meanwhile, mix the cream cheese and egg until well blended. Add cumin and stir. Coat the bottom of a 9x13" baking dish with cooking spray. Spread 2-3 scoops of corn mixture on bottom of dish. Top with 2 tortillas to create a "noodle" layer. Spread 1/2 of the cream cheese mixture over the tortillas. Top with 1/2 of the remaining corn mixture and sprinkle 1 cup of shredded cheese over. Top with 2 more tortillas and repeat with remaining ingredients, ending with another layer of tortillas for the top. Bake at 350 degrees for 30-40 minutes until heated through. To serve top each slice with some shredded lettuce and tomato and a dollop of sour cream.
Mexican Corn and Black Bean Lasagna From Jackie's Kitchen
6 8" flour tortillas
1 green pepper, diced
1/2 onion, diced
4 cups of frozen corn, thawed or fresh corn
1 can black beans, drained
2 T cilantro, optional
1 cup salsa
8 oz low fat cream cheese
1 egg
1 tsp cumin
2 cups shredded cheddar cheese
Saute the green pepper and onion in olive oil until tender. Add the corn, black beans and salsa and heat until warmed through. Add the cilantro and stir. Meanwhile, mix the cream cheese and egg until well blended. Add cumin and stir. Coat the bottom of a 9x13" baking dish with cooking spray. Spread 2-3 scoops of corn mixture on bottom of dish. Top with 2 tortillas to create a "noodle" layer. Spread 1/2 of the cream cheese mixture over the tortillas. Top with 1/2 of the remaining corn mixture and sprinkle 1 cup of shredded cheese over. Top with 2 more tortillas and repeat with remaining ingredients, ending with another layer of tortillas for the top. Bake at 350 degrees for 30-40 minutes until heated through. To serve top each slice with some shredded lettuce and tomato and a dollop of sour cream.
Thursday, January 14, 2010
Maple-Orange Sweet Potatoes and Carrots
This was another dish I brought to my husband's family Christmas this year. I just tossed all the ingredients into a crockpot and let it cook for about 4 hours. It was really tasty...a wonderful combination of sweet fruits and vegetables!
Maple-Orange Sweet Potatoes and Carrots From Better Homes and Gardens New Cookbook
16 oz of carrots, peeled
2 pounds sweet potatoes, peeled and cut into 1 1/2" pieces
1 cup snipped apricots (I snipped into halves and quarters)
1/2 cup pure maple syrup
1/4 cup frozen orange juice concentrate, thawed
1/4 cup water
2 T butter, melted
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp cinnamon
Lightly coat the inside of a 4 qt crockpot with cooking spray. Add carrots. Top with sweet potatoes and dried apricots. In a small bowl stir together maple syrup, orange juice concentrate, water, melted butter, salt, white pepper, and cinnamon. Pour over potato mixture in cooker. Cover and cook on low heat setting for 8 hours to 9 hours or on high heat setting for 4 to 4 1/2 hours. Serve with a slotted spoon.
Maple-Orange Sweet Potatoes and Carrots From Better Homes and Gardens New Cookbook
16 oz of carrots, peeled
2 pounds sweet potatoes, peeled and cut into 1 1/2" pieces
1 cup snipped apricots (I snipped into halves and quarters)
1/2 cup pure maple syrup
1/4 cup frozen orange juice concentrate, thawed
1/4 cup water
2 T butter, melted
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp cinnamon
Lightly coat the inside of a 4 qt crockpot with cooking spray. Add carrots. Top with sweet potatoes and dried apricots. In a small bowl stir together maple syrup, orange juice concentrate, water, melted butter, salt, white pepper, and cinnamon. Pour over potato mixture in cooker. Cover and cook on low heat setting for 8 hours to 9 hours or on high heat setting for 4 to 4 1/2 hours. Serve with a slotted spoon.
Thursday, December 17, 2009
Potato Soup
I'm cooking for one right now, for the next few months anyway. I still like to make a good meal, even just for myself. I don't go all out everyday since there are a lot more leftovers feeding just myself, but I do enjoy eating good food and making a yummy meal, even for 1. With the cold weather we've been having, I love a nice hot soup and that's what I made tonight for dinner. This potato soup recipe comes from my Simply in Season book and luckily I still have potatoes and carrots from my garden to include in this delicious soup. I love using the veggies that I grew this summer in the middle of a cold winter!
Potato Soup From Simply in Season
2 T butter
1/2 cup onion, chopped
3 cups potatoes, diced
2 cups water or vegetable broth
1/2 tsp salt
1/4 tsp pepper
1/4 cup celery, chopped
1/2 cup carrots, diced or shredded
1/8 to 1/4 tsp ground nutmeg, dried majoram, celery salt, dill weed or paprika (I used a mix of a couple of these spices)
2 cups milk
3 T flour
1 cup diced ham, optional
1 cup shredded cheddar cheese, optional
Melt butter in large saucepan. Add onion. Saute until translucent. Add veggies and spices, cover and cook until tender, about 15 minutes. Mix the milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly. Add ham and cheese if desired.
Potato Soup From Simply in Season
2 T butter
1/2 cup onion, chopped
3 cups potatoes, diced
2 cups water or vegetable broth
1/2 tsp salt
1/4 tsp pepper
1/4 cup celery, chopped
1/2 cup carrots, diced or shredded
1/8 to 1/4 tsp ground nutmeg, dried majoram, celery salt, dill weed or paprika (I used a mix of a couple of these spices)
2 cups milk
3 T flour
1 cup diced ham, optional
1 cup shredded cheddar cheese, optional
Melt butter in large saucepan. Add onion. Saute until translucent. Add veggies and spices, cover and cook until tender, about 15 minutes. Mix the milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly. Add ham and cheese if desired.
Saturday, November 21, 2009
Butternut Bisque
I was home alone today, except for the 3 dogs and cat. The hubby went hunting and I spent the day baking for Thanksgiving dinner. It was a busy day that went by quickly and I was very happy that I made this soup for dinner tonight. This was so good! I used carrots and squash grown in my garden this summer which made this extra special.
Butternut Bisque From Simply in Season
2 T butter
1 medium onion, chopped
1 cup carrots, diced
3 cups chicken or vegetable broth
2 cups winter squash, cooked
1/2 cup plain yogurt or sour cream
1 cup evaporated milk or additional plain yogurt
2 T maple syrup
Melt butter in large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes. Add broth, cover and simmer for 10 minutes. Puree in blender or food processor in batches the squash, yogurt, evaporated milk and maple syrup. You could also puree the carrot mixture at this point or just add the squash puree mixture to the carrot mixture for a chunkier soup (I didn't puree the carrot mixture and loved this soup). Cook soup over medium heat until hot. Season to taste with salt, pepper, garlic and onion powder if desired. Garnish with sour cream or plain yogurt.
Butternut Bisque From Simply in Season
2 T butter
1 medium onion, chopped
1 cup carrots, diced
3 cups chicken or vegetable broth
2 cups winter squash, cooked
1/2 cup plain yogurt or sour cream
1 cup evaporated milk or additional plain yogurt
2 T maple syrup
Melt butter in large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes. Add broth, cover and simmer for 10 minutes. Puree in blender or food processor in batches the squash, yogurt, evaporated milk and maple syrup. You could also puree the carrot mixture at this point or just add the squash puree mixture to the carrot mixture for a chunkier soup (I didn't puree the carrot mixture and loved this soup). Cook soup over medium heat until hot. Season to taste with salt, pepper, garlic and onion powder if desired. Garnish with sour cream or plain yogurt.
Sunday, October 25, 2009
Bourbon Sweet Potatoes
Today was a wonderful, lazy day. I enjoyed sleeping in, watching some football and some more being lazy. I like to try to make a bigger dinner on Sunday nights since I usually have more time on Sunday to prepare a meal than I want to spend on dinner during the week. Tonight we had Honey Glazed ham, buttery spaghetti squash, bourbon sweet potatoes and applesauce. So good! It was actually a pretty simple dinner to put together-little prep time and long cooking times made for a yummy Sunday night dinner.
Bourbon Sweet Potatoes From Everyday Food
3 1/2 lb sweet potatoes, peeled and cut into 1" wedges
1/2 cup packed brown sugar
2 T bourbon
coarse salt and pepper
3 T butter
Preheat oven to 350 degrees. Arrange sweet potatoes in a 9 x 13" pan. Add sugar and bourbon and toss to combine; season with salt and pepper. Bake until sweet potatoes are tender and glazed, 1 to 1 1/2 hours, tossing every 30 minutes. Stir in butter before serving.
Bourbon Sweet Potatoes From Everyday Food
3 1/2 lb sweet potatoes, peeled and cut into 1" wedges
1/2 cup packed brown sugar
2 T bourbon
coarse salt and pepper
3 T butter
Preheat oven to 350 degrees. Arrange sweet potatoes in a 9 x 13" pan. Add sugar and bourbon and toss to combine; season with salt and pepper. Bake until sweet potatoes are tender and glazed, 1 to 1 1/2 hours, tossing every 30 minutes. Stir in butter before serving.
Tuesday, September 15, 2009
Fresh Corn Saute
We got some corn from my in-laws and a friend at work and we've been enjoying corn on the cob often around here. I found this recipe in my seasonal cookbook: Simply in Season and it was a delicious change. We are fortunate to have fresh green pepper and onion from our garden to use and yummy South Dakota honey to cook with. The bacon and cheese made this dish extra yummy. We enjoyed this with grilled burgers and squash and some homemade potato salad made with homegrown potatoes.
Fresh Corn Saute
3 T butter
1 cup green pepper, chopped
1/2 cup onion, chopped
4 cups corn
1/4 cup water
1 T honey
1 tsp salt
pepper to taste
2 T red sweet pepper (optional)
1/2 cup cheddar cheese, shredded
4 slices bacon, cooked and crumbled
Melt butter in fry pan. Saute green pepper and onion 2 minutes. Add the corn, water, honey, salt, pepper and red pepper if using and stir well. Cover and cook over medium heat 10-12 minutes. Sprinkle the cheese and bacon over top and serve.
Fresh Corn Saute
3 T butter
1 cup green pepper, chopped
1/2 cup onion, chopped
4 cups corn
1/4 cup water
1 T honey
1 tsp salt
pepper to taste
2 T red sweet pepper (optional)
1/2 cup cheddar cheese, shredded
4 slices bacon, cooked and crumbled
Melt butter in fry pan. Saute green pepper and onion 2 minutes. Add the corn, water, honey, salt, pepper and red pepper if using and stir well. Cover and cook over medium heat 10-12 minutes. Sprinkle the cheese and bacon over top and serve.
Tuesday, August 18, 2009
Grilled Peach Salsa
Yum! This was a tasty, different from my usual salsa that I make. It makes a good amount so there is plenty for leftovers. Ryan and I enjoyed this with some chips and a salad. Very summery salsa!
Grilled Peach Salsa From Simply in Season
5 large peaches, washed and halved, pits removed
5 tomatoes
1 1/2 jalapenos (or more for spicier salsa), minced with seeds removed
1/2 cup honey
2 T fresh basil or cilantro, chopped
salt and pepper to taste
Brush grill grate with vegetable oil and grill peaches (or brush peach halves with olive oil) and grill peaches face down for several minutes. With tongs, flip peaches until skins begin to darken. (This can also be done in a vegetable grill basket.) Remove peaches from grill when they can be pierced easily with a fork or skewer. Allow to cool. Remove skins and chop. Add chopped tomatoes and peppers to the peaches. Stir in the honey and cilantro and season with salt and pepper. Very good salsa dip with chips. Can also serve with chicken or pork.
Grilled Peach Salsa From Simply in Season
5 large peaches, washed and halved, pits removed
5 tomatoes
1 1/2 jalapenos (or more for spicier salsa), minced with seeds removed
1/2 cup honey
2 T fresh basil or cilantro, chopped
salt and pepper to taste
Brush grill grate with vegetable oil and grill peaches (or brush peach halves with olive oil) and grill peaches face down for several minutes. With tongs, flip peaches until skins begin to darken. (This can also be done in a vegetable grill basket.) Remove peaches from grill when they can be pierced easily with a fork or skewer. Allow to cool. Remove skins and chop. Add chopped tomatoes and peppers to the peaches. Stir in the honey and cilantro and season with salt and pepper. Very good salsa dip with chips. Can also serve with chicken or pork.
Friday, August 14, 2009
Carmelized Beets and Garlic
I planted all sorts of vegetables in my garden this year. They aren't all necessarily veggies that I just love or know how to prepare in a way that my husband and I will really enjoy them. Beets is one of those veggies. I thought I liked them, but had never really eaten many beets. My husband had probably never had a beets, but know that he didn't really like them. My first use of beets from my garden this summer was roasting them with other veggies. That was really tasty, though not really beety. Next, I found a recipe for a chocolate cake with beet puree-yummy! Better than I imagined it would be and Ryan really enjoyed it. Now, I found this recipe for Carmelized beets with garlic from Farmgirl Fare, a cute website about a women on a 240 acre farm who loves to cook. This recipe is great and I will definitely make it again. Try it if you have some beets on hand!
Caramelized Beets and Garlic From Farmgirl Fare
Beets
garlic
olive oil
Scrub a bunch of beets and remove skin if desired (if tough and woody). Dice beets into even sized chunks. Drizzle olive oil in a skillet and heat over low heat. Add beets and cook slowly for 45 minutes to an hour; stirring occasionally. When beets are caramelized, push to the side of the skillet and add a couple cloves of chopped garlic to the center. Cook, but do not let brown. Stir into beets and serve.
**Check out the Farmgirl Fare website for more detailed directions!
Caramelized Beets and Garlic From Farmgirl Fare
Beets
garlic
olive oil
Scrub a bunch of beets and remove skin if desired (if tough and woody). Dice beets into even sized chunks. Drizzle olive oil in a skillet and heat over low heat. Add beets and cook slowly for 45 minutes to an hour; stirring occasionally. When beets are caramelized, push to the side of the skillet and add a couple cloves of chopped garlic to the center. Cook, but do not let brown. Stir into beets and serve.
**Check out the Farmgirl Fare website for more detailed directions!
Wednesday, August 12, 2009
Fresh Corn-Rice Salad
Tonight we had BLTs for the first time this summer. I've been waiting for the fresh tomatoes from our garden and they're finally ripening. It was such a delicious sandwich! I look forward to more in the next few weeks as my tomatoes continue to ripen. To go with our BLTs I made this yummy rice side dish. I had made it last summer around this time and I thought it was so good. It uses fresh, seasonally available veggies in a great veggie/rice side dish combination. Enjoy!
Fresh Corn-Rice Salad From Better Homes and Gardens
4 ears fresh corn
1 1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula (omitted since I didn't have this)
1 small red onion, cut in thin wedges
1 jalapeno pepper, thinly sliced
2 T. rice vinegar or red wine vinegar
2 T. olive oil
Husk corn and remove silk with a stiff brush, rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks. Combine cooked rice, tomatoes, arugula (if using), onion and jalapeno pepper. Transfer to serving bowl; top with corn. Drizzle vinegar and olive oil over top. Season with salt and pepper. Serve at room temperature.
Fresh Corn-Rice Salad From Better Homes and Gardens
4 ears fresh corn
1 1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula (omitted since I didn't have this)
1 small red onion, cut in thin wedges
1 jalapeno pepper, thinly sliced
2 T. rice vinegar or red wine vinegar
2 T. olive oil
Husk corn and remove silk with a stiff brush, rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks. Combine cooked rice, tomatoes, arugula (if using), onion and jalapeno pepper. Transfer to serving bowl; top with corn. Drizzle vinegar and olive oil over top. Season with salt and pepper. Serve at room temperature.
Wednesday, July 15, 2009
Three Pea Stir-Fry
My garden has been bursting with peas lately. I planted snow peas and peas in the pod and with all the moisture we've had and the cooler weather we've been having, my peas are growing like weeds. My snow peas have grown up over my 3 foot tall rabbit fence by about foot and a 1/2! I picked and picked peas yesterday and was able to put away 3 bags in the freezer to enjoy this winter. I made this dish a few nights ago with some fresh snow peas that I had picked. It's yummy!
Three Pea Stir-Fry From Simply in Season
1 clove garlic, minced
1 T ginger root, minced
1/8 to 1/4 tsp crushed hot chilies
1 1/2 cups sugar snap peas (omitted and snow peas doubled, cut in 1" pieces)
1 1/2 cups snow peas, cut in 1" pieces
1 cup peas
1 tsp soy sauce
1 tsp seasame oil
toasted sesame seeds
Heat 1 T oil in large frypan over moderately high heat until hot but not smoking. Add first 3 ingredients and stir-fry until fragrant, about 1 minute. Add sugar snap and snow peas and cook until crisp-tender, about 3 minutes. Add peas and stir-fry until hot, about 2 minutes. Remove from heat. Stir in soy sauce and sesame oil. Sprinkle with sesame seeds and salt to taste. Serve immediately with fluffy white rice.
Three Pea Stir-Fry From Simply in Season
1 clove garlic, minced
1 T ginger root, minced
1/8 to 1/4 tsp crushed hot chilies
1 1/2 cups sugar snap peas (omitted and snow peas doubled, cut in 1" pieces)
1 1/2 cups snow peas, cut in 1" pieces
1 cup peas
1 tsp soy sauce
1 tsp seasame oil
toasted sesame seeds
Heat 1 T oil in large frypan over moderately high heat until hot but not smoking. Add first 3 ingredients and stir-fry until fragrant, about 1 minute. Add sugar snap and snow peas and cook until crisp-tender, about 3 minutes. Add peas and stir-fry until hot, about 2 minutes. Remove from heat. Stir in soy sauce and sesame oil. Sprinkle with sesame seeds and salt to taste. Serve immediately with fluffy white rice.
Monday, July 13, 2009
Roasted Vegetables
I pondered what to make for dinner for quite a while tonight. I have a wonderful, productive garden this year, but I"m just not sure how to creatively utilize my produce. I've made many salads: chicken, tuna, 7 layer salad, to use up my romaine lettuce. I made spinach pizza and salad with hot bacon dressing when spinach was coming up like crazy. I made a pea stir-fry last night with the multitude of snow peas that are growing like weeds. Yesterday, I noticed my first beans ready to be picked and my beets are a decent size as well. Today, after giving up that my potato plants really did anything this year, I dug up one of my plants and found a half dozen small red potatoes. I was so excited! The plants looked like they'd been on death's door for a while and I never did notice them flowering. However it worked, I was excited I grew potatoes (especially after I've read it's supposed to be really easy and my plants just didn't look right). I found this recipe in my favorite cookbook and we had a delicous side dish of veggies and herbs grown right in my own backyard. Yum!
Roasted Vegetables From Simply in Season
8-10 cups of fresh vegetables (I used purple beans, beets and red potatoes. You can use any combo of fresh veggies such as squash, onions, carrots, peppers, mushrooms, tomatoes, etc. Just make sure the thinly slice the veggies that would take longer to roast such as the beets and potatoes.)
3 T fresh basil, chopped
2 T fresh cilantro or rosemary, chopped
1 1/2 T fresh thyme, chopped
1 T olive oil
1/2 tsp salt
1/2 tsp pepper
1-4 cloves garlic (or garlic powder)
Chop up veggies into bite size pieces and place on jelly roll pan, sprayed with cooking spray. Add the above seasonings and toss to coat. Bake in preheated oven at 425 degrees for 20 minutes, stirring occasionally. Delicious! Roasted veggies are so tasty and even my husband who doesn't care for green beans or beets enjoyed this dish.
Roasted Vegetables From Simply in Season
8-10 cups of fresh vegetables (I used purple beans, beets and red potatoes. You can use any combo of fresh veggies such as squash, onions, carrots, peppers, mushrooms, tomatoes, etc. Just make sure the thinly slice the veggies that would take longer to roast such as the beets and potatoes.)
3 T fresh basil, chopped
2 T fresh cilantro or rosemary, chopped
1 1/2 T fresh thyme, chopped
1 T olive oil
1/2 tsp salt
1/2 tsp pepper
1-4 cloves garlic (or garlic powder)
Chop up veggies into bite size pieces and place on jelly roll pan, sprayed with cooking spray. Add the above seasonings and toss to coat. Bake in preheated oven at 425 degrees for 20 minutes, stirring occasionally. Delicious! Roasted veggies are so tasty and even my husband who doesn't care for green beans or beets enjoyed this dish.
Saturday, February 21, 2009
Hearty Lentil Soup
I had never had lentils before making this soup. You can buy a bag of them by the bagged, dry beans at the store or in the bulk food aisle as well. They are tiny little beans, I guess, and are packed full of fiber (the recipe says there are 10 grams of fiber per serving from the lentils!).
This soup was really good and very filling. I put half in the freezer for a later time since we also had leftovers for lunch and dinner the next day as well. This is a great soup to get more fiber and veggies into your diet.
Hearty Lentil Soup From Taste of Home's Healthy Cooking
3 cups water
3 cups vegetable or chicken broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 tsp dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste (I used 2 8 oz cans of tomato sauce since I was out of tomato paste-it would be slightly less tomatoey, but still good)
1/2 cup frozen corn
1/2 cup frozen peas
In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender.
Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf before serving.
This soup was really good and very filling. I put half in the freezer for a later time since we also had leftovers for lunch and dinner the next day as well. This is a great soup to get more fiber and veggies into your diet.
Hearty Lentil Soup From Taste of Home's Healthy Cooking
3 cups water
3 cups vegetable or chicken broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 tsp dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste (I used 2 8 oz cans of tomato sauce since I was out of tomato paste-it would be slightly less tomatoey, but still good)
1/2 cup frozen corn
1/2 cup frozen peas
In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender.
Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf before serving.
Saturday, February 7, 2009
Cheesy Cauliflower
Ryan and I are making an effort to eat more fruits and vegetables in our diet. We're both working on getting healthier and losing a few pounds. What makes this task a little complicated is that Ryan is a little picky about what veggies he likes and doesn't like. He does eat cauliflower so I bought a couple heads of it when it was on sale. We had roasted cauliflower at one meal (which is a fantastic way to serve cauliflower) and I found this recipe for another meal. I know it's not the most low fat side dish, but it does have a bunch of veggies in it and Ryan loved it!
Cheesy Cauliflower From Taste of Home Annual Recipes
1 large head of cauliflower, broken into florets
1/3 cup butter or margarine
1/3 cup flour
3/4 tsp salt
1/4 tsp pepper
2 1/2 cup milk (Skim worked great)
1 cup frozen peas
1/2 cup sliced fresh mushrooms
1 1/2 cup shredded cheddar cheese, divided
In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2 1/2 quart baking dish. Sprinkle with remaining cheese. Cover and bake at 350 for 15 minutes. Uncover; bake 10 minutes longer or until heated through. Serves 8.
Cheesy Cauliflower From Taste of Home Annual Recipes
1 large head of cauliflower, broken into florets
1/3 cup butter or margarine
1/3 cup flour
3/4 tsp salt
1/4 tsp pepper
2 1/2 cup milk (Skim worked great)
1 cup frozen peas
1/2 cup sliced fresh mushrooms
1 1/2 cup shredded cheddar cheese, divided
In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2 1/2 quart baking dish. Sprinkle with remaining cheese. Cover and bake at 350 for 15 minutes. Uncover; bake 10 minutes longer or until heated through. Serves 8.
Wednesday, January 21, 2009
Vegetable and Cheese Medley
My mom gave me this recipe and I've made it a number of times. It's simple and it is really tasty. It's something a little different for dinner.
Vegetable and Cheese Medley
1 cup thinly sliced carrots
1/4 cup chopped celery
1/4 cup water
10 oz frozen chopped broccoli
16 oz can cream-style corn
1 1/2 cups shredded cheddar cheese
3/4 cup french fried onions
Preheat oven to 350 degrees. In a medium saucepan, combine carrots, celery and water. Bring to boiling; reduce heat. Cover and simmer for 7 minutes. Add broccoli; cover and simmer about 10 minutes more or until vegetables are tender. Drain well. Stir in the corn and cheddar cheese. Pour into a baking dish. Sprinkle french fried onions on top. Bake 20-25 minutes or until heated through.
Vegetable and Cheese Medley
1 cup thinly sliced carrots
1/4 cup chopped celery
1/4 cup water
10 oz frozen chopped broccoli
16 oz can cream-style corn
1 1/2 cups shredded cheddar cheese
3/4 cup french fried onions
Preheat oven to 350 degrees. In a medium saucepan, combine carrots, celery and water. Bring to boiling; reduce heat. Cover and simmer for 7 minutes. Add broccoli; cover and simmer about 10 minutes more or until vegetables are tender. Drain well. Stir in the corn and cheddar cheese. Pour into a baking dish. Sprinkle french fried onions on top. Bake 20-25 minutes or until heated through.
Saturday, January 10, 2009
Colette's Salad
I got this recipe from a girl I work with and it is a really delicious, different salad. It's a very good combination of fruits and veggies.
Colette's Salad
Mix together and put to the side:
1 cup mayo
1 cup sugar
dab of milk
a couple splashes of red wine vinegar (dump in until slightly pink)
(I decreased the mayo and sugar to 2/3 cup each and that was enough dressing for us.)
Mix together romaine lettuce, chopped, 1 apple, chopped, red onion, sliced and sprinkle in a couple handfulls of walnuts. Right before serving mix the dressing with the lettuce mixture.
Colette's Salad
Mix together and put to the side:
1 cup mayo
1 cup sugar
dab of milk
a couple splashes of red wine vinegar (dump in until slightly pink)
(I decreased the mayo and sugar to 2/3 cup each and that was enough dressing for us.)
Mix together romaine lettuce, chopped, 1 apple, chopped, red onion, sliced and sprinkle in a couple handfulls of walnuts. Right before serving mix the dressing with the lettuce mixture.
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