Best Vegetable Recipes Blog: April 2015

Thursday, April 30, 2015

Warm Pumpkin, Blue Cheese And Spinach Salad

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

Servings: 4
1 small pumpkin, halved, seeded and peeled and cut into 1in cubes (about 2lb)
6 tablespoons extra virgin olive oil
2 ounces pine nuts
1 tablespoon balsamic vinegar
1 teaspoon corn syrup or 1 teaspoon maple syrup
1 teaspoon coarse grain mustard
1 pinch light brown sugar
6 ounces baby spinach
8 ounces dolcelatte, at room temperature, cubed
salt and pepper

Recipe

1 preheat the oven to 400°f place the pumpkin in a roasting tin, drizzle over 2 tbs of the oil, then season generously. toss until evenly coated and roast for 35-40 minutes until tender and lightly caramelized.
2 meanwhile, put the pine nuts in a small roasting tin and place in the oven with the pumpkin for 8-10 minutes until golden brown. leave to cool.
3 place the remaining 4 tbs of oil in a large bowl with the vinegar, syrup, mustard, sugar and seasoning. whisk until well combined and thickened.
4 when the pumpkin is cooked, tip it into the dressing and stir to coat. fold in the spinach leaves, crumble in the dolcelatte and scatter with the pine nuts. serve.

Sweet Potato Crescents

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

2 (1/4 ounce) packages active dry yeast
1 cup warm water (110-115 degrees)
1 (15 ounce) can sweet potatoes, drained and mashed
1/2 cup sugar
1/2 cup shortening
1 egg
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour, divided
1/4 cup butter, melted

Recipe

1 in a large mixing bowl, dissolve yeast in warm water. beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups of flour. stir in enough of the remaining flour to form a stiff dough.
2 turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. place in a greased bowl, turning once to grease top. cover and let rise in a warm place until doubled, about 1 hour.
3 punch dough down; divide into thirds. roll each portion into a 12-in circle; cut each into 12 wedges. brush with butter. roll up from the wide end and place point side down 2 inches apart on greased baking sheets. cover and let rise until doubled, about 40 minutes.
4 bake at 375 for 13-15 minutes or until golden brown. remove from pans to wire racks.

Warm Potato Leek Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

Servings: 4
2 tablespoons dijon mustard
1 tablespoon red wine vinegar
1/4 cup canola oil
salt & freshly ground black pepper
3/4 lb small fingerling potato
1 lb asparagus, cut into 2-inch lengths
2 medium leeks, and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
1/4 cup snipped chives

Recipe

1 in a large bowl, whisk the mustard with the vinegar. whisk in the canola oil in a thin stream and season with salt and pepper.
2 bring 2 medium saucepans of salted water to a boil. add the potatoes to one and cook for 20 minutes.
3 simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. drain and pat dry; add to the vinaigrette. drain the potatoes and slice 1/2 inch thick; add to the bowl.
4 add the chives, season with salt and pepper and gently toss the salad. serve warm.

Sweet Potato Chili (crock Pot)

Total Time: 9 hrs 15 mins Preparation Time: 15 mins Cook Time: 9 hrs

Ingredients

Servings: 6
1 tablespoon cumin seed
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup barley
1 (10 ounce) can tomatoes and green chilies (rotel or hatch)
1 (6 ounce) can tomato juice
2 cups vegetable broth
2 sweet potatoes, peeled and cut into 1-inch cubes
1 (15 ounce) can red kidney beans or 1 (15 ounce) can black beans, rinsed and drained
1 tablespoon chili powder
2 tablespoons lime juice
1 jalapeno pepper, minced
cilantro, chopped (optional garnish)

Recipe

1 in a large skillet over medium heat, toast cumin seeds, stirring for about 2 minutes or until fragrant and they start to brown. transfer to a mortar and pestle and grind. set aside.
2 in the same skillet, heat oil over medium heat for 30 seconds or so. add onions and cook, stirring until softened.
3 stir in garlic, oregano, salt, pepper, and reserved cumin. stir for one minute.
4 stir in barley.
5 add tomatoes and tomato juice and bring to a boil.
6 transfer mixture to crock pot and add vegetable broth, sweet potatoes and beans.
7 cover and cook on low for 6-8 hours (or high for 3-4 hours).
8 mix chili powder and lime juice together in a cup and add to crockpot along with the jalapeno. cover and cook on high for 30 minutes.
9 serve in bowls garnished with cilantro and i added non-fat sour cream to mine.

Warm Portobello Mushroom Salad

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

2 tablespoons olive oil
4 portabella mushrooms, sliced
2 tablespoons balsamic vinegar
1/2 cup walnuts, chopped
8 cups spinach, fresh
sea salt & fresh ground pepper, to taste

Recipe

1 heat a medium pan over high heat and add oil. reduce heat to medium, add sliced mushrooms and vinegar and let them cook fully on one side for about 5 minutes, then flip. when mushrooms are nearly done, add walnuts, toss once and remove from heat. (if you overcook the walnuts, they will taste bitter.).
2 divide spinach between two plates and top with mushroom and walnut mixture. add salt and pepper to taste.
3 note: for a little extra protein, you can add sauteed shrimp or tofu.

Wild Rice Griddle Cakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

1 1/2 cups cooked wild rice
1 cup carrot, grated (2 to 3 carrots)
1/2 cup onion, finely chopped
1/4 cup parmesan cheese, grated
1/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon baking powder
1/3 cup all-purpose flour
2 eggs, beaten
vegetable oil, for frying

Recipe

1 combine first 7 ingredients.
2 add the baking powder and flour, stir well.
3 add eggs and stir.
4 heat a frying pan over medium-high heat.
5 add oil.
6 drop mounds of batter into pan and flatten slightly to make cakes about 3-inches across.
7 cook until browned on bottom and crispy.
8 turn cakes and cook until browned on the other side (about 3 minutes).
9 set aside and keep warm.
10 continue frying until all the batter is used.
11 add more oil as necessary.
12 serve hot.

Warm Potato Salad With Fried Onions

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

Servings: 10
5 large potatoes
1 large onion
1 tablespoon oil (for frying)
1 tablespoon lemon juice
2 stalks celery (optional)

Recipe

1 cook the potatoes, peel and cube.
2 chop the onion and fry in a deep frying pan until golden. (add cubed celery and fry lightly.).
3 add cubed potatoes, lemon juice, and salt.
4 mix together gently until heated through.

Tikka Paste

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 1/2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon garam masala
1 tablespoon ground ginger
2 teaspoons chili powder
1/2 teaspoon turmeric
1 tablespoon dried mint
1/4 teaspoon salt
1 teaspoon lemon juice
3 drops red food coloring
3 drops yellow food coloring
2/3 cup wine vinegar
2/3 cup vegetable oil

Recipe

1 grind coriander and cumin seed to a fine powder.
2 add remaining spices, mint and salt, stir well.
3 mix in lemon juice, food color, wine vinegar, and 2 tbs water to make a thin paste.
4 heat oil in pan, stir fry paste for 10 minutes until all water is absorbed. when oil rises to the top, the paste is cooked.
5 allow to cool before storing in air tight jars.

Spicy Spanish Eggplant (aubergine) Dip

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

Servings: 12
2 (1 lb) eggplants
1/4 cup tomato paste
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons extra virgin olive oil
1 cup onion, chopped finely
2 garlic cloves, minced
4 anchovy fillets, canned chopped (about 1/3 ounce)
2 tablespoons fresh flat-leaf parsley, finely chopped

Recipe

1 preheat oven to 450°.
2 pierce eggplants several times with a fork; place on a baking sheet. bake for 45 minutes turning often, until blackened.cool slightly; peel. drain eggplant pulp in a colander for 5 minutesthen chop.
3 combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
4 heat oil in a large nonstick skillet over medium-low heat. add onion and garlic cook 6 minutes , stirring occasionally. stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
5 remove from heat; stir in parsley and spoon it into a bowl. cover and chill for at least 1 hour.
6 makes 12 1/2 servings.

Sweet Potato Corn Sticks

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

2 medium sweet potatoes (about 1 1/4 lbs.)
vegetable oil
1/2 cup buttermilk
6 tablespoons unsalted butter, melted (3/4 stick)
2 eggs
1 cup yellow cornmeal
1 cup unbleached all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Recipe

1 position rack in center of oven and preheat to 400 degrees.
2 place potatoes on pan on rack and bake until knife pierces potatoes easily, about 1 hour;maintain oven temperature.
3 peel potatoes, puree and transfer 1 1/2 cups to large bowl. (reserve any remainder for another use.).
4 generously brush corn stick pans (preferably cast iron) with vegetable oil.
5 heat pans in oven until oil smokes slightly, about 10 minutes.
6 meanwhile, mix buttermilk, butter and eggs into potato puree.
7 combine cornmeal,flour,sugar,baking powder and salt; add to puree and stir just until combined.
8 spoon batter into pans, filling each 3/4 full.
9 bake until crisp and golden brown, about 15 to 20 minutes; unmold.
10 can be prepared 8 hours ahead. cool completely. wrap in foil. rewarm in 350 degree oven for 10 minutes before serving.
11 serve warm with butter.

Warm Potato Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

Servings: 7
4 -6 potatoes (2 lbs)
2 tablespoons minced shallots
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cider vinegar
1/2 teaspoon dijon mustard
1 tablespoon minced fresh thyme (1 t dried)
2 tablespoons small capers
12 kalamata olives, pitted
1/4 cup olive oil
arugula, rinsed and stemmed
ricotta salata, crumbled (can substitute romano or parmesan)

Recipe

1 scrub the potatoes and peel them if you wish.
2 slice in half lengthwise and cut cross-wise into 1/2 inch thick semi-circles.
3 place them in a pot with salted cold water to cover and bring to a boil.
4 reduce heat, cover and simmer 15-20 minutes, till just tender.
5 meanwhile, in a small bowl, whisk together all of the dressing ingredients.
6 when the potatoes are tender, drain them and place in a serving bowl.
7 pour on the dressing and toss well.
8 serve immediately on a bed of arugula and top ricotta salata.

Honey Mustard Barbecue Veggie Marinade

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

4 fluid ounces olive oil
4 tablespoons balsamic vinegar
4 tablespoons dijon mustard
2 tablespoons honey
1 teaspoon tabasco sauce
black pepper, to taste

Recipe

1 combine all of the ingredients in a medium sized bowl and blend well.
2 add prepared vegetables to the marinade, cover, and marinate for one hour.
3 remove the vegetables from the marinade, and barbecue on the grill.

Warm Moroccan Style Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

Servings: 4
1 tablespoon oil
4 garlic cloves, crushed
1 onion, sliced
500 g frozen peas carrots and cauliflower
1 small eggplant, cubed
300 g chickpeas, drained
1/2 teaspoon mild moroccan mixed spice
3 cups baby spinach leaves
1 cup natural yoghurt or 1 cup greek yogurt
1 tablespoon chopped fresh mint
1 tablespoon honey
1 teaspoon ground cumin

Recipe

1 heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
2 stir in the frozen vegetables, eggplant, chick peas and moroccan spice mix and stir-fry for 6-7 minutes.
3 meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
4 toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
5 serve immediately.
6 notes: moroccan spice mix is available in the herb and spice section at the super market.

Warm Pesto Roast Vegetables

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 4
3 parsnips, sliced
2 red onions, sliced
2 red peppers, sliced
1 butternut squash, sliced
2 tablespoons olive oil
4 tablespoons basil pesto
3 1/2 ounces spinach leaves
2 tablespoons pine nuts, toasted (optional)
1 garlic clove, crushed

Recipe

1 heat oven to 450°f rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer.
2 roast for 30 mins until golden and soft.
3 allow to cool slightly, then tip into a large bowl.
4 mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.

Texas Pete® Red Velvet Cones

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

5 cups all-purpose flour
3 cups granulated sugar
1 tablespoon baking soda
2 teaspoons salt, fine
2 teaspoons cocoa powder
3 cups vegetable oil
2 cups buttermilk, room temperature
4 large eggs, room temperature
3 tablespoons red food coloring
2 tablespoons texas peteâ® original hot sauce
2 teaspoons vanilla extract
48 ice cream cones, small, flat bottomed
36 ounces cream cheese, softened, whipped
1/2 cup unsalted butter, softened, whipped
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 teaspoons texas peteâ® hotter hot sauce
2 tablespoons powdered sugar, for garnish

Recipe

1 preheat the oven to 350 degrees fahrenheit.
2 in a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. in another large bowl, whisk together the oil, buttermilk, eggs, food coloring, texas pete® hot sauce and vanilla.
3 using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
4 carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean.
5 remove the cakes from the oven and let cool completely.
6 while the cakes are in the oven, prepare the spicy cream cheese frosting.
7 place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. add the powdered sugar and continue to whisk until the mixture is smooth. add the vanilla extract and the texas pete® hotter hot sauce and whisk one more minute. you may add more powdered sugar or texas pete® hotter hot sauce so that the icing is to your liking.
8 place the spicy cream cheese frosting into a piping bag with a small decorative tip.
9 using the tip of a piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spice cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. continue until all the red velvet cake cones are filled. use any extra cream cheese icing to frost the tops of the cones.
10 sprinkle with powdered sugar and serve.

Warm Potato Salad With Camembert And Crispy Parma Ham

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

Servings: 4
2 tablespoons vegetable oil
3 shallots, sliced
10 ounces cooked new potatoes, sliced
5 tablespoons heavy cream
3 tablespoons dijon mustard
4 ounces camembert cheese, cubed
4 slices parma ham

Recipe

1 heat the vegetable oil in a frying pan over a medium heat. add the shallots and fry for one minute.
2 add the potatoes to the pan and fry until golden.
3 add the cream, mustard and camembert and remove from the heat.
4 heat a clean frying pan and fry the slice of parma ham until crisp and golden. remove and drain on kitchen paper.
5 to serve, place the warm potato salad on a plate and top with the crispy parma ham.

Warm Potato-veggie Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 1/2 lbs baking potatoes, peeled and cut into 1-inch pieces
coarse salt and pepper
6 ounces green beans, trimmed and cut into 1-inch pieces (about 1 1/4 cups)
1/3 cup light mayonnaise
2 -3 teaspoons wine vinegar
1 scallion, thinly sliced
1 carrot, coarsely grated

Recipe

1 place potatoes in a large pot; cover with water by 1 inch, and add 1 tablespoon salt. bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 20 minutes. with a wire skimmer or slotted spoon, transfer potatoes to a large bowl (reserve water in pot).
2 to the simmering water, add green beans, and cook until crisp-tender, 2 to 3 minutes. drain and add to potatoes, along with mayonnaise, vinegar, scallion, and carrot. toss to combine, and lightly mash; season with salt and pepper, and serve warm.

Warm Quinoa Salad With Edamame & Tarragon

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

Servings: 4
1 cup quinoa
2 cups vegetable broth
2 cups frozen edamame, shelled (thawed 10 minutes)
2 tablespoons fresh lemon juice (and 1 tbsp. zest)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh tarragon, chopped (or 2 tsp. dried)
1/2 teaspoon salt
1/2 cup roasted red pepper (from the jar, drained and diced)
1/4 cup walnuts, chopped (preferably toasted)

Recipe

1 toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. transfer to a fine sieve and rinse thoroughly.
2 meanwhile, bring broth to a boil in a medium saucepan over high heat. add the quinoa and return to a boil. cover, reduce heat to a simmer and cook gently for 8 minutes. remove the lid and without disturbing the quinoa; add edamame. cover and continue to cook until the edamame and quinoa are tender, 7 -8 minutes longer. drain any remaining water, if necessary.
3 whisk lemon juice and zest, oil, tarragon and salt in a large bowl. add peppers and the quinoa mixture. toss to combine. divide among 4 plates and top with walnuts.

Sweet Potato Corn Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

1 (11 1/2 ounce) can sweet corn, drained
1 small sweet potato, diced
1/2 yellow sweet onion, diced
5 garlic cloves, minced
2 slices bacon
2 cups vegetable stock
1 cup diced sweet bell pepper
2/3 cup milk
1/2 teaspoon ground sage
2 teaspoons salt
1/4 teaspoon cayenne
1 teaspoon chili powder
2 tablespoons flour

Recipe

1 cook bacon in heavy-bottomed pot over medium heat until slightly crispy. add onions and cook for 2-3 minutes.
2 add sweet potato and peppers and cook for minutes more.
3 add garlic and spiced and continue to saute until garlic is fragrant, 1-2 minutes.
4 sprinkle flour over vegetable mixture and cook, stirring constantly, for 2 more minutes. add corn.
5 deglaze pan with vegetable stock, bring to a boil and then lower to a simmer. cover and cook for 20 minutes, or until vegetables are soft.
6 stir in milk and let simmer 2-3 minutes until thickened and warmed through. serve with a sprinkling of cotija cheese.

Stove Top Smoker Marinated Portabella Mushrooms

Total Time: 72 hrs 20 mins Preparation Time: 20 mins Cook Time: 72 hrs

Ingredients

4 portabella mushrooms
3 tablespoons hickory chips
1/2 cup water
1/2 cup cider vinegar
1/2 cup barley malt syrup
1/4 cup extra virgin olive oil
1 tablespoon fresh crushed garlic
2 teaspoons oregano
2 teaspoons tarragon
1 teaspoon rosemary
3/4 teaspoon salt

Recipe

1 in the cameron, smoke 4 portobellos, using 3 tablespoons of hickory over medium heat for 20 minutes.
2 remove from heat and keep the lid closed for 20 minutes.
3 while mushrooms are smoking, prepare marinade: combine water,cider vinegar, barley malt syrup, extra virgin olive oil,crushed garlic,oregano, tarragon, rosemary, & salt--mix well.
4 put the smoked mushrooms in the marinade, cover and refrigerate for three days.

Warm Mushroom And Spinach Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

Servings: 4
1 teaspoon vegetable oil
1 lb fresh mushrooms
1/4 cup raspberry vinaigrette dressing
1 tablespoon balsamic vinegar
salt and pepper
8 cups baby spinach
1 cup raspberries
1/2 cup toasted pecan halves
1/4 cup blue cheese, crumbled

Recipe

1 in large skillet, heat oil over medium hat. add mushrooms, cook 5 minutes or until softened. add raspberry dressing and vinegar,boil 1 minute. season with salt and pepper.
2 place spinach,raspberries an pecans in salad bowl or arrange on idividual salad plates. toss with warm dressing or spoon over salad. sprinkle blue cheese on top.
3 serve immediately.
4 i have a recipe for raspberry vinaigrette in my salad cookbook.

Lime And Ginger Salt Glow

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

1/4 cup fresh gingerroot
1/2 cup table salt
2 limes
1/2 cup vegetable oil

Recipe

1 pulverize 1/4 cup fresh ginger root in a blender; add 1/2 cup table salt.
2 mix in juice from 2 limes and 1/2 cup warmed vegetable oil to make a soft but gritty paste.
3 use to exfoliate hands, feet and rough spots such as elbows, massaging into skin with gentle circular motions.
4 rinse with warm water spiked with squirts of lime.
5 this is best if used after a nice hot bath or shower.

Warm Potato Salad With Herbs And Toasted Hazelnuts (gluten-free)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

Servings: 4
500 g small chat potatoes, scrubbed and cut into thick slices
400 g red kidney beans, drained and rinsed
1 avocado, peeled and sliced
2 tablespoons parsley, roughly chopped
2 tablespoons olive oil
1 tablespoon wine vinegar
1 tablespoon cider vinegar
1 teaspoon dijon mustard
1/4 teaspoon caster sugar (more to taste if needed)
1 small garlic clove, crushed
1 pinch salt
fresh ground black pepper

Recipe

1 steam the potatoes, covered, for approximately 10 minutes or until tender. drain the potatoes well.
2 add the potatoes to a large serving bowl, and add the beans. set aside.
3 for the dressing- whisk all dressing ingredients together or shake them in a glass jar with a screw-top lid.
4 pour the dressing over the potatoes and beans. stir the dressing through until everything is well coated.
5 add the avocado slices, onions and the parsley. toss gently to combine. top with the chopped roasted hazelnuts to serve.

Warm Peanut Vegetable Salad

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

Servings: 8
1/4 cup light catalina dressing
1 cup broccoli floret
1 cup cauliflower floret
1 medium red pepper, cut into strips
1/2 medium red onion
2/3 cup zucchini, sliced
2/3 cup carrot, sliced
1/4 cup smooth peanut butter or 1/4 cup crunchy peanut butter
2 tablespoons light soy sauce
6 cups salad greens, torn (romaine, spinach, your choice)

Recipe

1 heat dressing in large nonstick skillet on medium heat; add vegetables.
2 stir fry for about 8- 10 minutes, vegetables should be somewhat cooked but still tender (to get vegetables at equal tenderness, add crunchier vegetables such as carrots, and broccoli first, then add the softer vegetables such as the zucchini a few minutes later).
3 add peanut butter and soy sauce; stir fry 2 minutes or until mixture is heated through.
4 serve over (or mixed in with) salad greens.

Warm Potato Salad, Low Fat

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

Servings: 6
1 lb small potato (red or new, about 1 1/2 inches in diameter)
1 tablespoon dijon mustard
1 tablespoon whole grain mustard
2 tablespoons rice vinegar
2 teaspoons red wine vinegar or 2 teaspoons sherry wine vinegar
2 tablespoons minced shallots
4 teaspoons extra virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley (italian)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Recipe

1 put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
2 drain and let stand until just cool enough to handle.
3 cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish.
4 in a small bowl, whisk together the mustards, the vinegars and the shallot until well blended.
5 while whisking, slowly drizzle in the olive oil to make a thick dressing.
6 stir in the parsley, salt and pepper.
7 pour the dressing over the warm potatoes, mix gently and serve immediately.

Warm Red Cabbage Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

Servings: 6
1 red onion, sliced
1/2 cup sultana
1 green apple, sliced
1/2 red cabbage, sliced
salt and pepper
2 tablespoons raw sugar
3 tablespoons wine vinegar

Recipe

1 heat olive oil in pan over moderate heat.
2 saute onion, sultanas, apple and cabbage.
3 toss 3-4 minutes.
4 season with salt and pepper.
5 add sugar and vinegar, stir through.
6 serve warm.

Sweet Potato Casserole Recipe - Slow Cooker

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

Servings: 4
2 (16 ounce) cans sweet potatoes (drained and mashed) or 2 (16 ounce) cans yams (drained and mashed)
1/2 cup milk
1/4 cup dry sherry
6 tablespoons butter (softened) or 6 tablespoons margarine (softened)
1 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 dash cayenne pepper
4 eggs

Recipe

1 in a bowl, beat sweet potatoes, milk, sherry, and butter with an electric mixer until smooth.
2 add remaining ingredients and beat well.
3 pour into greased crock-pot.
4 cover and cook on high setting for 1 hour, then turn to low setting for 3 to 4 hours.

Warm Mushroom Crostini

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

Servings: 5
2 cups mushrooms, assorted, roughly chopped
4 tablespoons olive oil
1 tablespoon butter
2 slices smoked bacon, diced
1/2 small onion, diced
2 garlic cloves, chopped
1 tablespoon italian parsley, chopped
2 tablespoons grated parmesan cheese
8 -10 slices french baguettes, cut 1/4 inch thick, lightly toasted

Recipe

1 in heavy bottomed frying pan, heat olive oil and butter under medium-low heat; add bacon and fry until golden brown, about 4 to 5 minutes.
2 add onion, garlic and continue to cook for 2 minutes. add mushrooms and saute, stirring from time to time for 5 to 6 minutes; season with salt and pepper; when mushrooms are cooked, add parsley and cheese; remove from heat, cover and let rest for 4 to 5 minutes.
3 spoon warm mixture on to slices of toasted bread.

Warm Pumpkin Cheese Dip

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

1 1/4 cups plain low-fat yogurt
1/2 teaspoon butter
1 cup thinly sliced leek
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
3/4 cup goat cheese
1/3 cup fat-free evaporated milk
1 (15 ounce) can pumpkin
3 large egg whites

Recipe

1 preheat oven to 375º.
2 spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. cover with additional paper towels; let stand 5 minutes. scrape into a large bowl using a rubber spatula.
3 melt butter in a skillet over medium-high heat. add leek; sauté 5 minutes or until tender. remove from heat, and stir in thyme and salt.
4 place strained yogurt, goat cheese, and remaining ingredients in a large bowl, and beat with a mixer at medium speed just until smooth.
5 stir in leek mixture. spoon pumpkin mixture into a 1-quart baking dish. bake at 375º for 25 minutes or until dip is bubbly and lightly browned. serve warm.

Sweet Potato Cranberry Quiche

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

1 recipe basic short crust pie pastry (ie pillsbury!)
1/2 lb sweet potato
1/2 lb carrot
8 ounces fresh cranberries
2/3 cup sugar
1/2 cup milk
4 eggs
8 ounces cream cheese
1 dash nutmeg
1 dash salt

Recipe

1 prepare the short crust (or get your pillsbury out of the fridge!) line an 11-inch quiche pan with it, and pre-bake.
2 peel the sweet potatoes and carrots and grate by hand or shred in food processor.
3 put them in a pot, douse with boiling, salted water, bring to a boil, and cook for 5 minutes.
4 drain well.
5 wash the cranberries removing soft or brown berries.
6 put them in a non-reactive pot with sugar and cook them covered, over low heat for 10 minutes, stirring occasionally.
7 remove the lid and cook the berries 5 minutes more, stirring constantly-- you want them soft, but not popped.
8 add the potatoes and carrots and cook for 4 minutes more, stirring constantly.
9 beat together the milk, eggs, cream cheese, nutmeg and salt.
10 stir in the vegetable mixture and pour the filling carefully into the prepared shell.
11 bake at 375°f for 40 minutes or until the filling is firm.
12 can be made day before and re-warmed.
13 can serve hot or at room temperature.

Sicilian Sweet And Sour Pumpkin Aka Fegato Ai Sette Cannoli

Total Time: 1 hr Cook Time: 1 hr

Ingredients

Servings: 4
2 lbs pumpkin or 2 lbs butternut squash or 2 lbs banana squash
salt and pepper
1 1/2 cups brown vegetable stock
2 onions, thin sliced
6 tablespoons sugar
2/3 cup red wine vinegar
1/2 cup chopped fresh mint or 1/2 cup parsley

Recipe

1 preheat oven to 375°f cut pumpkin in half and remove seeds. place cut side down on baking sheet. bake about 45 minutes or until tender but not mush. flesh should be firm enough to cut into 1/2 inch cubes or slices. sprinkle with the salt and pepper
2 bring 1 cup of stock to boil in saucepan and cook onions in it uncovered until tender over moderate heat. when most of the liquid is evaporated, sprinkle the onions with the sugar and cook until they start to caramelize.
3 add the vinegar and remaining stock and continue to cook until they are a deep golden brown but not burned. add water if the mix seems dry.
4 the onions should end up in a sweet and sour syrup. toss the cubes with the onion mix and stir to coat. sprinkle with the mint [or parsley]
5 1 1/4 cups equals one serving. this serves four.

Warm Potato Salad

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

Servings: 4
500 g baby new potatoes
1 tablespoon dijon mustard
1/2 unwaxed lemon, juice and zest of, finely grated
5 tablespoons extra virgin olive oil
3 tablespoons chopped flat leaf parsley
2 spring onions, thinly sliced diagonally

Recipe

1 cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender.
2 meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice.
3 slowly whisk in the oil to form a smooth emulsion.
4 season to taste.
5 drain the potatoes and tip into a large bowl.
6 drizzle over the dressing and gently mix.
7 leave to stand for 15 mins to allow the potatoes to absorb the flavours.
8 to serve, stir the parsley and spring onions into the potatoes.
9 season to taste and serve immediately.

Polish Stir Fry

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

1 lb fully cooked kielbasa
1 large green bell pepper
1 extra large onion
1 teaspoon savory

Recipe

1 slice kielbasa into rounds. julienne bell pepper and onion. in a large skillet saute kielbasa over medium high heat until it starts to give off it's own fat. add green bell peppers and and saute 2 minutes. add onions and savory. saute until the vegetables have softened.

Wild Rice Pilaf With Dried Berries

Total Time: 30 mins Preparation Time: 12 mins Cook Time: 18 mins

Ingredients

Servings: 4
1 stalk celery, cut into 1-inch pieces
1 leek, part only, chopped (optional)
1 small red onion, chopped
1 shallot, quartered
1 tablespoon olive oil
2 cups cooked wild rice (1 cup dry, cooked according to pkg directions)
1/3 cup dried blueberries or 1/3 cup currants or 1/3 cup craisins
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon ground ginger
14 ounces vegetable broth or 14 ounces chicken broth
1/4 cup water
salt and pepper
1/4 cup slivered almonds, toasted (optional)

Recipe

1 in a food processor, finely chop celery, leek, red onion, shallot.
2 heat oil in medium skillet over med-high heat. add chopped vegetables and saute until lightly cooked, about 6 minutes.
3 add cooked wild rice, berries, spices, broth and water.
4 simmer vigorously, stirring occasionally, until liquid evaporates and rice is tender, about 10 minutes.
5 season with salt and pepper to taste, and stir in almonds (if using).
6 serve hot or at room temperature.

Warm Potato Salad With Italian Dressing

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

Servings: 4
1 lb small red potato, scrubbed
1/2 cup light italian dressing
3 shallots, finely sliced
3 tablespoons cilantro or 3 tablespoons parsley, chopped
1 red bell pepper, raw, seeded and finely diced
1 yellow bell pepper, raw, seeded and finely diced
1/4 teaspoon salt (optional)

Recipe

1 cut potatoes into bite-size pieces.
2 boil in salted water 20 minutes or until just tender.
3 drain and rinse potatoes under cold water and place in a salad bowl. [i place the shallots and bell peppers into the boiling pot and saute for a few minutes until they are slightly tender].
4 add remaining ingredients to potatoes. toss lightly.

Sweet Potato Casserole With Topping

Total Time: 1 hr 40 mins Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ingredients

Servings: 8
3 cups hot sweet potatoes, mashed
1/3 cup canned evaporated milk
1/2 cup real sweet creamy butter
1 cup sugar
1/3 cup brown sugar
2 eggs, whipped
1 tablespoon vanilla
1 cup brown sugar
1/2 cup flour
1/3 cup butter, not melted
1 cup chopped pecans

Recipe

1 first bake the sweet potatoes until tender.
2 peel and mash the sweet potatoes.
3 mix the first six ingredients together and put into a casserole dish.
4 than mix the topping ingredients together with a fork and crumble on top. bake uncovered at 350 degrees for about 25 min, until gloden brown.

Warm Potato Salad

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

Servings: 4
4 cups red potatoes, small, chopped into bite size pieces
5 sprigs fresh thyme
2 pieces lemon zest, carved off a lemon using a potato peeler
1 teaspoon salt
water
1/4 cup fresh dill, chopped
1/2 lemon, the juice of
1 tablespoon butter

Recipe

1 in a pot, placed diced potatos, thyme, lemon zest, salt and enough water to cover. bring to a boil and cook until tender.
2 drain and let sit for about 5 minutes in the colander.
3 heat butter in pot just until melted. add potatos, chopped dill, and lemon juice. toss. season with salt and pepper to taste.
4 enjoy!

Warm Potato Salad With Beer And Mustard Dressing

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

Servings: 8
3 lbs red potatoes
1/2 cup finely chopped red onion
1/4 cup thinly sliced green onion
1/4 cup finely chopped celery
1/4 cup chopped fresh parsley
1/4 cup finely chopped sweet pickle
2 tablespoons beer
2 tablespoons cider vinegar
1/4 cup olive oil, divided
3/4 cup finely chopped yellow onion
3/4 cup beer
1/4 cup cider vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons dijon mustard

Recipe

1 to prepare salad, place potatoes in a large saucepan; cover with water. bring to a boil. reduce heat, and simmer 25 minutes or until tender. drain; cool. cut potatoes into 1/4-inch slices. combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.
2 to prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. cook until reduced to 1/2 cup (about 6 minutes).
3 place mixture in a food processor. add mustard to food processor; process until smooth. with processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth.
4 pour dressing over potato mixture; toss gently.
5 serve immediately.

Warm Or Cold Potato Garden Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

Servings: 6
3 lbs new potatoes
1 lb fresh french haricots vert, trimmed, cut in 1-inch pieces
1 small zucchini, trimmed, cut in 1/2-inch pieces (optional)
2 scallions, sliced thin (or about 4 tbls. chopped chives)
2 hard-boiled eggs, sliced (or chopped)
1/4 cup fresh parsley, finely chopped
1/3-2/3 cup mayonnaise
1/8-1/4 cup plain yogurt
2 -4 tablespoons whole grain mustard (dijon is good)
3 -6 tablespoons red wine vinegar (or 2 tbls. red wine vinegar and 1 tbls. balsamic vinegar)
1/4-1/2 teaspoon fresh ground black pepper (or more to taste)
1 -2 tablespoon fresh tarragon, finely chopped (or 1/2 tsp. dried, chopped fine)
chives (to garnish)

Recipe

1 place the potatoes in a pot. cover with water, sprinkle with 1/4 teaspoons salt, and bring to a boil. cook about 15-20 minutes, or until tender when pierced with a fork. drain, rinse under cold water.
2 meanwhile, bring another pot of salted water to a boil. cook the haricots verts and zucchini for about 2-3 minutes, until beans turn bright green. strain them and rinse and drain in colander with cold water to stop the cooking process.
3 in bowl, mix mayonnaise, yogurt, mustard, vinegar(s), black pepper, and tarragon until smooth. use the larger amount for lots of creamy dressing.
4 peel potatoes, cut into bite size chunks(1/2"-1"),.
5 place potatoes, zucchini and beans, scallions, eggs, and parsley into a serving bowl and toss gently with mayonnaise dressing. garnish with chopped chives and serve warm or cold.
6 note:.
7 if serving cold the next day, make a little more dressing and add some in when ready to serve. the potatoes absorb alot of the liquid and the salad may be a little dry.

Zucchini With Peanuts

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

Servings: 2
4 small zucchini
1/2 cup water
1/2 teaspoon salt
2 tablespoons peanut oil
1 cup unsalted peanuts, roasted, finely chopped

Recipe

1 simmer the zucchini whole until very tender, about 10 minutes.
2 combine the zucchini & oil & mash into a smooth consistency. top with the nuts.
3 * variation: when zucchini is tender, drain & slice it, gently stir in the oil & top with nuts.

Pomegranate And Sugar Body Scrub

Total Time: 16 mins Preparation Time: 15 mins

Ingredients

1/2 cup pomegranate seeds
1/2 cup sugar
2 teaspoons oil (vegetable, avocado or sunflower)

Recipe

1 1. cut fruit in half then in sections.
2 2. scoop seeds from sections into bowl, removing any pith.
3 3. add sugar.
4 4. crush with spoon.
5 5. add oil and mix well.
6 apply to damp skin.

Wild Rice, Brown Rice And Dried Fruit Pilaf

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

Servings: 8
3/4 cup wild rice
3/4 cup brown rice
4 cups vegetable stock or 4 cups chicken stock
1/2 cup chopped pecans, toasted
1/3 cup chopped green onion
1/3 cup dried cranberries
1/3 cup dried chopped apricot
1/3 cup chopped cilantro or 1/3 cup parsley
1 tablespoon olive oil
1 tablespoon orange juice concentrate, thawed
1 tablespoon fresh lemon juice
2 teaspoons low sodium soy sauce
2 teaspoons raspberry vinegar or 2 teaspoons balsamic vinegar
1 1/2 teaspoons sesame oil
1 teaspoon minced fresh garlic

Recipe

1 combine the wild and brown rice with the stock in a saucepan. bring to a boil. reduce the heat to a simmer, cover and cook for 35-40 minutes, or just until the rice is tender. drain off the excess liquid. place the rice in a large serving bowl and set aside to cool.
2 stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.
3 whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. pour the dressing over the salad and toss to coat. you can prepare up to a day in advance and refrigerate. bring to room temperature before serving.

Zucchini, Carrot & Celery Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

Servings: 3
2 zucchini, cut into 1/2 inch slices
2/3 cup carrot, chopped
1/4 cup celery, sliced
1 green onion, chopped
2 eggs, slightly beaten
1/4 cup milk
1 1/2 cups italian cheese, mix by kraft or 1 1/2 cups monterey jack cheese or 1 1/2 cups mozzarella cheese
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 tablespoons flour
2/3 cup breadcrumbs
1 tablespoon butter, to taste or 1 tablespoon margarine

Recipe

1 cook zucchini, carrots, celery and green onion in a small amount of water until barely tender, about 5 minutes; drain and cool.
2 combine eggs, milk, cheese, salt, baking powder and flour.
3 stir egg mixture in with the vegetables.
4 place in buttered casserole dish.
5 sprinkle with bread crumbs and dot with butter.
6 bake at 350 for 35 to 40 minutes.

Walnut, Pecorino, And Garlic Salad

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

Servings: 1
1/2 cup walnuts, shelled
1 cup pecorino cheese, diced
1 garlic clove, minced
1 tablespoon parsley, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1 teaspoon wine vinegar
1 teaspoon dry wine
3 -4 tablespoons extra virgin olive oil
fresh hot red pepper or dried chili pepper flakes
sea salt
fresh ground black pepper

Recipe

1 combine all the ingredients in a ceramic or glass bowl and marinate for at least 30 minutes or up to 1 day.

Zucchini With Lemon

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

Servings: 4
1 lb zucchini (about 3 medium)
2 garlic cloves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh squeezed lemon juice
1 1/2 tablespoons chopped parsley

Recipe

1 scrub zucchini well with vegetable brush; dry on paper towels.
2 trim and discard ends.
3 cut each in half lengthwise.
4 cut each half into 1-inch thick diagonal pieces.
5 thinly slice garlic lengthwise.
6 heat large skillet over medium heat with olive oil.
7 add zucchini to fit in 1 layer and brown lightly, stirring occasionally, 3 minutes.
8 stir in garlic and cook until just begins to turn gold, 30-60 seconds.
9 add 1/4 cup water, cover, and cook until zucchini is tender and water evaporated, 4-5 minutes.
10 remove skillet from heat.
11 stir in lemon juice and season generously with salt and pepper.
12 serve warm or at room temperature, stirring in parsley just before serving.
13 **note--if the water has boiled off before the zucchini are tender, add a few more tablespoons and continue to cook; if there is water left when the zucchini are tender, remove the zucchini from the pan and cook it away, then return the zucchini and stir in the lemon juice.

Wednesday, April 29, 2015

Wild Rice Cheese And Vegetable Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 (6 ounce) package and wild rice (cooked without seasoning packet)
1 1/2 cups cut asparagus, cooked
1 1/2 cups small brussels sprouts, cooked
3 ounces cream cheese, cubed
3/4 cup shredded mozzarella cheese
3 -4 ounces goat cheese, crumbled
salt and pepper

Recipe

1 mix rice, vegetables and cheeses. season to taste with salt and pepper. spoon into a 1 ½ quart casserole.
2 bake, uncovered, at 350 for about 30 minutes.

Walnut-crusted Chicken Salad With Buttermilk Honey Dressing

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

Servings: 4
4 boneless skinless chicken breast halves
3 tablespoons buttermilk
1 cup finely chopped walnuts
1/2 cup fine breadcrumbs
1 teaspoon salt
2 tablespoons vegetable oil
6 cups mixed salad greens
1 cup colby-monterey jack cheese, shredded
16 cherry tomatoes
1/3 cup honey
1/3 cup buttermilk
1/4 cup fresh chives, chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh ground pepper

Recipe

1 whisk together dressing ingredients and set aside.
2 flatten chicken to 1/4 inch thickness.
3 brush buttermilk over chicken.
4 combine walnuts, breadcrumbs and salt, and dredge chicken in this mixture.
5 pour oil into a large skillet and place over medium-high heat until hot.
6 add chicken and cook 3 minutes on each side.
7 cool and cut crosswise.
8 combine greens, tomatoes and cheese. top with slices of chicken.
9 serve with the buttermilk honey dressing.

Tex-mex Lamb Chops

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

Servings: 4
1 teaspoon vegetable oil
4 boneless lamb chops
1 1/2 cups chunky salsa
1 (4 ounce) can diced green chilies
1/2 teaspoon ground cumin
1/4 cup cheddar cheese, grated

Recipe

1 heat oil in frying pan over medium high heat.
2 brown chops on one side, about 2 minutes, and then flip them.
3 add the salsa, chilies and cumin to skillet and mix well.
4 lower heat, cover and simmer 8 minutes.
5 remove cover and top each chop with one quarter of the cheese.
6 cover and simmer for an additional 2 minutes, until cheese melts.
7 serve immediately.

Sweet Potato Coffee Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

2/3 cup nonfat yogurt (or applesauce, originally melted butter)
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla (original called for 1 tsp)
1 cup nonfat sour cream
3/4 cup cooked mashed sweet potatoes (i increase this to 1 c and increase the flour by about 2 t. also have stirred in 1/2 c small chunks )
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans
1/2 cup light brown sugar, firmly packed
1/2 cup all-purpose flour (i add 1/4 c oats and decrease flour to 1/4 c)
1 tablespoon butter (original calls for 3 t)
2 teaspoons vanilla

Recipe

1 heat oven to 325°.
2 grease a 9 to 10-inch springform pan .
3 in mixing bowl, combine butter, sugar, eggs, and vanilla; add sour cream and mashed sweet potatoes.
4 in large mixing bowl, combine flour, baking powder, baking soda and salt. stir first mixture into the flour mixture, stirring just until blended (if using additional sweet potato chunks add now).
5 spread batter in prepared pan. combine topping ingredients until crumbly and sprinkle over the batter.
6 bake coffee cake for about 1 hour to 1 hour and 10 minutes, or until a wooden toothpick inserted near center comes out clean (i baked at 350 for 45 minutes and it was perfect). let cool, loosen edges, and remove sides of pan.

Walnut Stuffed Baby Red Potatoes

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

Servings: 24
24 baby red potatoes
3/4 cup sour cream
24 walnut halves, toasted
24 fresh dill sprigs

Recipe

1 cook potatoes in boiling water for 8 to 12 minutes until just tender.
2 drain and cool.
3 slice off the bottom end of each potato so it sits upright and slice off a third of the top.
4 (if potatoes are medium small cut them in half and use both halves.) with a melon baller, scoop out the potato and fill with a dollop of sour ream.
5 top with walnut halves and tuck in a sprig of dill.

Zucchini With Sour Cream And Chives With Baked Orange Roughy

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

Servings: 4
1 large zucchini or 2 -3 small thinner zucchini
1 medium onion, chopped
1 clove garlic, minced
1/4-1/2 cup chives, chopped
3 -4 tablespoons half-and-half
1/4 cup fat free sour cream
1/4 cup parsley, chopped
seasoning salt
ground black pepper
1 lb orange roughy
butter-flavored cooking spray
1/2-1 teaspoon dried basil
seasoning salt

Recipe

1 for zucchini: sauté garlic and onion.
2 slice zucchini into thin slices.
3 (or, slice and quarter if the zucchini is large.) add zucchini and sauté until zucchini starts to turn transparent.
4 add creamer and mix.
5 add sour cream and mix.
6 add chives and parsley.
7 mix until everything is heated and sauce thickens.
8 for orange roughy: preheat oven to 350-degree f.
9 rinse and dry fish.
10 spray non-stick onto baking sheet and fish.
11 sprinkle fish lightly with seasoned salt.
12 sprinkle fish with basil.
13 bake 10- 15 minutes or until flaky.
14 serve immediately.

Warm Peach And Prosciutto Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

Servings: 4
10 slices prosciutto (very thin slices)
1 lb peach (about 3 large, peeled and cut into 8 wedges)
salt
fresh ground black pepper
1 lemon, juice of
2 tablespoons water
4 tablespoons butter
1 bay leaf
1 tablespoon finely chopped thyme leaves
3 tablespoons balsamic vinegar
4 cups loosely packed baby spinach leaves

Recipe

1 cut the prosciutto slices in half crosswise and arrange in a fan on 4 dinner plates, 5 slices per plate.
2 cover with plastic wrap and refrigerate until needed.
3 place the peaches in a bowl and season with salt and pepper, to taste.
4 sprinkle lemon juice and water over peaches and cover.
5 in a heavy skillet over medium heat melt the butter until the foam subsides and the butter has turned a light brown.
6 add the bay leaf, thyme, vinegar and salt and pepper to taste.
7 cook for 1 minute.
8 drain lemon juice and water from peaches then add peaches to skillet and saute for 1 minute.
9 pour peach mixture over baby spinach and toss to coat.
10 divide evenly amongst the 4 plates of prosciutto and serve immediately.

Walnut Vinaigrette Over Baby Greens With Roasted Beets

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

1 (7 ounce) bag baby greens, i used dole, but there are many different brands and by all means use your favorite mix for this
2 medium red beets (roasted)
3 medium yellow beets (roasted)
1 medium fennel bulb, cut in quarters (roasted)
2 large shallots, cut in half (roasted)
8 ounces gorgonzola, crumbled
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1 tablespoon walnut oil
1 tablespoon maple syrup
1 tablespoon sherry wine vinegar
1 tablespoon cider vinegar
1 teaspoon minced garlic
1/4 cup walnuts, fine chopped (a few extra for a garnish)
1 teaspoon shallot, grated

Recipe

1 vinaigrette -- in a small measuring cup or jar, baggie, whatever is easiest for you, mix all the ingredients, mix well and set to the side. i like to serve this dressing room temperature. i also don't like to over dress my salad and with the walnut oil it is a stronger dressing, so go lite and dress it according to how you like it.
2 beets and vegetables -- in a large foil pouch, add the beets (i trim the ends) and drizzle with olive oil, salt and pepper. also i do the red in one pouch and yellow in another so the colors don't bleed. i do the shallots right on the baking sheet next to the shallots, also drizzled with olive oil, salt and pepper. now the beets will take about 45-60 minutes depending on the size and the fennel about 20 and the shallots about 15, so i just remove them as they get done.
3 after each of the vegetables cool, i then slice the shallots, fennel, cool the beets and remove the skin and slice. place all the vegetables on a small plate so i can reheat in the microwave for just 1 minute in order to serve them warm over the salad.
4 plate -- add salt and pepper to the vegetables if needed and reheat on medium heat 1 minute in the microwave - just to warm up. for the salad, in a medium bowl, add the greens, and the dressing and toss well. plate a bed of the greens for each person and then top with the warmed roasted beets, fennel and shallots. top and garnish with the cheese and a few walnuts.

Zucchini With Green Peppercorns, Lemon And Parmesan

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

Servings: 4
1 lemon, juiced (adjust to taste)
1 tablespoon extra virgin olive oil
salt, coarse grained
black pepper, cracked
1 teaspoon green peppercorn, drained and smashed
1 zucchini, sliced lengthwise into paper thin slices
parmesan cheese, sliced into long curls or grated

Recipe

1 whisk together the lemon juice, olive oil, salt, pepper and green peppercorns.
2 taste and adjust the seasonings.
3 roll zucchini slices into a coil and place on serving plate.
4 pour dressing over zucchini.
5 drop parmesan shavings or gratings over plate.
6 serve immediately.
7 note: to make zucchini ribbons, cut a thin slice off the zucchini and discard the slice.
8 place the zucchini, cut side down, and using a carrot peeler, press down hard and cut a slice.

Zucchini With Green Chiles

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

Servings: 12
2 tablespoons vegetable oil
3 large zucchini
2 medium crookneck yellow squash or 2 medium yellow zucchini
1 small onion
2 cloves garlic
1 medium tomato
1 (7 ounce) can diced green chilies
1/2 teaspoon salt

Recipe

1 heat oil in a large skillet over medium-high heat.
2 add zucchini, squash, onion and garlic.
3 stirring occasionally, for 3 to 5 minutes or until vegetables are tender.
4 add tomato, chiles and salt.
5 cook for 1 minute or until heated through.

Pom Glazed Cornish Game Hen

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

Servings: 4
1 cup pomegranate juice (pom wonderful 100% juice)
2 cornish hens (1 1/2 - 1 3/4 lbs each)
vegetable oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 pepper
2 tablespoons pomegranate seeds (optional)

Recipe

1 preheat oven to 375 degrees f.
2 rinse hens, pat dry.
3 set on roasting rack in oiled pan.
4 tie legs together.
5 roast uncovered 50 - 60 minutes - until juices run clear.
6 while hens roast, place juice in a small saucepan; sprinkle with a dash of salt. bring to a boil, reduce heat & simmer 10 minutes. set aside.
7 when hens are near done, brush them liberally with the glaze & roast for another 5 minutes. may repeat as you wish.
8 place hens on a platter, optionally scatter 2 t arils (pomegranate seeds) across them & serve.

Wild Rice Salad

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

2 cups lundberg's wild rice mix
3 cups vegetable broth
1 cup mushroom, diced
2 carrots, diced
1/2 onion, diced
1/4 cup wine (optional)
1/2 cup green onion
1/4 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup fresh parsley, minced
2 -3 garlic cloves, minced
salt & pepper

Recipe

1 1. cook the rice: rinse wild rice under running water. combine stock and rice in a large pot. bring to a boil then lower to a low simmer. cover and cook for 45-50 minutes until rice is done.
2 2. cook the mushrooms, garlic and onions with the wine: cook in a saute pan over medium-high heat until softened. add wine if using. don't cook off all the juices-they'll be great mixed into the rice!
3 3. combine the mushrooms, rice, parsley, green onions and carrots. let sit for 10 minutes for flavors to meld and let carrots soften. add salt & pepper to taste. top with cranberries and walnuts. serve at room temperature or cold.

Zucchini With Serrano Ham

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

Servings: 4
3 zucchini
2 tablespoons olive oil
salt & pepper
1 garlic clove
6 slices serrano ham

Recipe

1 wash zucchini, cut in half and remove the seeds. the cut into cubes.
2 warm olive oil in a pan, add zucchini, garlic, salt & pepper. cook until done.
3 with fingers, shred the serrano and spread over zucchini.
4 serve.

Zucchini, Mushroom, Walnut And Blue Cheese Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

Servings: 2
8 mushrooms, brown, open
2 teaspoons seasoning salt
1 garlic clove, chopped and crushed
4 -8 teaspoons olive oil
2 -3 zucchini (about 5 inches each)
1/2 cup spring onion, chopped
1/3 cup walnuts, halved
3 tablespoons blue cheese, crumbled
2 ounces arugula (or any lettuce, or use more)
1/2 teaspoon black pepper, coarse
3 tablespoons lime juice (or lemon juice, may use more to taste)

Recipe

1 heat your oven grill to high. put the cleaned mushrooms cap side down on an oven tin. sprinkle seasoning salt and garlic into each mushroom hollow, and add 1/2 - 1 teaspoon virgin olive oil to each cap.
2 grill about 5 minutes, or until mushrooms just start shrinking. they should only be parcooked, not cooked through and shrunk. remove from oven, carefully, to save the juices which have formed in the hollows of the caps.
3 while mushrooms grill, cut the zucchini into thin strips with a potato peeler or mandolin.
4 make a bed of arugula or other lettuce in the bottom of a salad bowl.
5 slice the mushrooms and put in another bowl with the juices which have formed. this is important!
6 add the zucchini slices, spring onions, walnuts and blue cheese. season with black pepper, add the lime juice, and toss. taste the "dressing" -- you might want more lime or lemon juice for a tang.
7 add to the bed of arugula or lettuce.
8 more salt might be needed: that depends on taste.
9 * you might want to add more blue cheese: i did not measure and merely crumbled in a large chunk. you could use more zucchini too, if you like.

Spinach & Pumpkin Bake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

Servings: 4
14 ounces frozen spinach (or canned)
3 cups pumpkin, chopped into large cubes
2 stalks celery, chopped
4 carrots, peeled and chopped
2 tablespoons gourmet instant bouillon granules
2 tablespoons low-fat sour cream
2 cups water
1/2 teaspoon herbs, whatever desired

Recipe

1 place chopped pumpkin in an oven proof dish with 1/2 a cup of water and bake on 375 for 20-25 minutes.
2 boil remaining water in a pot with chopped carrots, celery and stock powder for 20 minutes or until soft.
3 cook frozen spinach in a microwave safe dish for 5 minutes on high or on a stove top until warmed through - stir through the sour cream and set aside.
4 drain the carrot/celery mixture and add it to the pumpkin dish. using a spatula, press the vegetable ingredients down into the dish to make it like a flan.
5 spread the spinach mixture over the vegetables. place it back in the oven and cook on a medium temp for 15 minutes.
6 serve with a roast or salad if desired!

Walnut Saba Spread

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

150 g walnuts
3 garlic cloves, peeled and halved
1 tablespoon breadcrumbs, made from day-old bread
1 tablespoon saba (see notes below)
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
fresh ground black pepper, to taste

Recipe

1 process the walnuts, garlic, breadcrumbs and 1/2 teaspoon sea salt in a food processor until finely chopped.
2 add saba and 2 tablespoons warm water and process until the mixture forms a smooth.
3 paste, then, with the motor running, gradually add the olive oil until all the ingredients are well-combined.
4 season to taste with freshly ground black pepper, transfer to a suitable serving bowl and serve with walnut bread or with your choice of crackers, breads and vegetable sticks.
5 notes: the italian condiment, saba, is made from concentrated grape must of trebbiano grapes. it is similar in flavour to vincotto (made from fig, raisin and molasses) which makes a good substitute and is produced in a similar manner, but from different grape varieties.

Zucchini- Mozzarella Casserole

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

Servings: 4
2 tablespoons margarine
4 cups thinly sliced zucchini
1/2 cup chopped onion
2 tablespoons parsley flakes
1/8 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper
2 eggs, slightly beaten
6 ounces mozzarella cheese, shredded
1 teaspoon dijon mustard

Recipe

1 melt margarine in a large nonstick skillet over medium heat.
2 add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp.
3 remove from heat.
4 preheat oven to 350.
5 add seasonings to zucchini mixture.
6 in a large bowl, eggs, cheese, and mustard.
7 add zucchini mixture and stir until combined.
8 pour into a casserole dish that has been sprayed with a nonstick cooking spray.
9 bake 35 minutes, or until lightly browned.

Zucchini, Peppers, And Tomatoes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

Servings: 4
1 lb zucchini
2 tablespoons butter
1 tablespoon olive oil
1 cup sliced onion
1 -2 cup sliced bell pepper (any color)
1 1/2 cups peeled seeded and chopped tomatoes
1 teaspoon chopped fresh basil
1/2 teaspoon oregano
salt & freshly ground black pepper
1/2 cup feta cheese (optional) or 1/4 cup parmesan cheese (optional)
1/2 cup sliced black olives, to taste (optional)

Recipe

1 wash, trim, and slice zucchini.
2 salt zucchini lightly and allow to drain for about ten minutes, then pat dry.
3 heat the butter and oil, sauté onions until wilted.
4 add the zucchini and peppers, cook 2 to 3 minutes.
5 stir in tomatoes, herbs, and add salt and pepper to taste.
6 cook 4 to 5 minutes, or until the vegetables are tender.
7 if the tomatoes are especially juicy, cook briefly over high heat to reduce pan juices.
8 remove from heat, stir in optional feta and olives or parmesan, if desired.

Zucchini With Olives

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

Servings: 4
1 1/2 teaspoons oil
12 olives
1 onion
2 cloves garlic
1 1/2 lbs zucchini
salt
pepper
1 teaspoon herbes de provence
1/3 cup wine

Recipe

1 heat the olive oil in a large skillet over medium heat. add three of the olives (reserve the others) and cook for a minute, until fragrant. add the onion and garlic and cook for 4 minutes, until softened, stirring regularly to avoid colouring. add the zucchini, sprinkle with salt, pepper, and herbes de provence, and stir to combine. cover and cook for 5 minutes.
2 add the wine and the reserved olives, and stir again. turn the heat to medium-high and cook, uncovered, for 5 to 7 minutes, until most of the juices have evaporated. serve hot, at room temperature, or cold.