Tuscan Green Beans 10-06-15

Tuscan Green Beans

Ingredients:

6 quarts water
1 pound fresh green beans, trimmed and cut into
2-inch pieces
1/3 cup olive oil
1/3 cup sliced onion
2 garlic cloves, minced
1 medium tomato, chopped
1-1/2 Tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground pepper

Directions:

Bring the water to a boil in a stockpot. Add the beans; reduce the heat. Simmer for 4 minutes or until tender-crisp; drain.

Heat the olive oil in a large skillet or saute pan. Stir in the onion. Cook over medium-high heat until tender, stirring frequently. Stir in the garlic; reduce the heat to medium-low. Add the beans and mix well. Stir in the tomato and rosemary.

Simmer, covered, for 6 minutes, stirring occasionally. Season with the salt and pepper. Serve hot or at room temperature. Excellent with grilled tuna or chicken.

Serves: 4

Vegetable Casserole Recipe 06-06-2015

Vegetable Casserole Recipe

Ingredients:

3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper

Directions:

Saute onions in 2 Tablespoons of the oil for 5 minutes.  Remove onions.  Add 2 more Tablespoons oil and saute green peppers for 5 minutes.  Remove peppers.  Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.  Remove eggplant.  Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.  Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.  Sprinkle each layer with garlic, salt and pepper.  Cover and bake in a 325 degree oven for 45 minutes.  Remove cover and bake 5 minutes longer.  Serve hot or cold.

Serves: 6 - 8
 

Bean Soup 04-05-15

 
Bean Soup

Ingredients:

1 pound dried navy beans
3/4 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1 teaspoon salt
1 teaspoon pepper

Directions:

Place beans in large pan and cover with water. Cook on high temperature until beans are tender (about 1-1/2 hours).  Check water level frequently. Add remaining ingredients. Simmer 30 to 40 minutes.

Servings: 8

Balboa Broccoli

 

Balboa Broccoli

Ingredients for Salad:

2 bunches fresh broccoli, broken into flowerets
1 pound bacon, cooked and crumbled
1 cup raisins
1 large chopped red onion
1-1/2 cups grated Cheddar cheese

Ingredients for Dressing:

1 cup mayonnaise
1/4 cup red wine vinegar
3 Tablespoons sugar

Directions:

Cook broccoli until crisp, yet tender, then drain well. Toss all ingredients together, including dressing, and refrigerate for 24 hours.

Cucumbers with Sour Cream 20-08-2014

 
Cucumbers with Sour Cream

Ingredients:

1 cup sour cream
1 Tablespoon sugar
1/4 cup cider vinegar
1/4 cup chopped fresh dill
1/4 teaspoon white pepper
1/4 teaspoon salt
1/2 teaspoon celery seed
2 large cucumbers, peeled and thinly sliced
1/2 small brown onion, thinly sliced
Dill for garnish

Directions:

In a medium bowl, combine sour cream, sugar, vinegar, dill, pepper, salt and celery seed, blend well.. Add cucumbers and onions to sour cream mixture, toss lightly. Refrigerate at least 2 hours. Sprinkle cucumbers with additional dill and serve chilled.

Servings: 4 - 6

Chevre-Filled Mushrooms

Chevre-Filled Mushrooms

Ingredients:

24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chevre, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted

Directions:

Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside.
Melt butter in a medium skillet. Add minced stems and onion. Saute over medium heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice, and salt. Mix well, then cool to room temperature. Stir in cheeses until combined.
Preheat over to 450 degrees. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned.

Yields: 24 mushroom caps

Grilled Peppers Stuffed with Goat Cheese 08-07-2014

Grilled Peppers Stuffed with Goat Cheese

Ingredients:

1 medium yellow bell pepper
1 medium red bell pepper
2 ounces soft goat cheese (chevre)
1/2 cup (2 ounces) shredded Monterey Jack cheese
2 Tablespoons snipped fresh chives
2 Tablespoons snipped fresh basil

Directions:

Cut the bell peppers lengthwise into halves, discarding the stem ends, seeds and membranes. Combine the bell peppers with a small amount of water in a saucepan. Bring to a boil. Boil for 2 minutes. Drain cut side down on paper towels.

Combine the goat cheese, Monterey Jack cheese, chives and basil in a bowl and mix well. Spoon about 2 Tablespoons of the cheese mixture into each bell pepper half. Fold an 18x24-inch sheet of foil in half to make a 12-18-inch rectangle. Arrange the bell pepper halves inside the foil. Bring up 2 opposite sides of the foil and seal with a double fold. Fold the remaining ends to completely enclose the bell peppers, allowing space for steam to build.

Arrange the foil packet on a grill rack. Grill over medium to medium-hot coal for 5 to 6 minutes or until the bell peppers are tender-crisp and the cheese melts. To serve, cut each half into 2 wedges. Serve warm.

Serves: 8
 

Chevre Zucchini Gratin 21-03-2014

Chevre Zucchini Gratin

Ingredients:

2 pounds zucchini, cut diagonally into 1/4-inch slices
3 Tablespoons unsalted butter
1 large onion, halved and thinly sliced
Salt
Freshly ground pepper
8 ounces chevre, at room temperature
1/2 cup heavy whipping cream
1 ounce Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs

Directions:

Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes.  Drain and pat dry.

Melt butter in a skillet. Add onion and saute until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.

Crumble chevre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 Tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.
Note:  Chevre Zucchini Gratin may be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.

Serves: 6

Rosemary Grilled Onions 24-02-2014

Rosemary Grilled Onions

Ingredients:

2 Tablespoons chopped fresh rosemary
1/4 cup balsamic vinegar
2 pounds onions, sliced
1/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
2 Tablespoons chopped fresh parsley
Salt and pepper to taste

Directions:

Heat the rosemary and vinegar in a saucepan over low heat until hot; do not boil. Remove from the heat and cover. Let stand for 20 minutes.
Brush the onion slices on both sides with the olive oil and arrange in a single layer on a baking sheet, keeping the slices intact. Sprinkle with 1 teaspoon salt and 1 teaspoon pepper.
Arrange the onion slices in batches on a lightly oiled grill rack. Grill for 4 to 6 minutes per side or until charred and tender. Place the grilled onions in a large bowl. Add the rosemary vinegar and parsley to the onions and toss to coat. Season with salt and pepper to taste.

Serves: 6

Stuffed Green Peppers

Stuffed Green Peppers

Ingredients

6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Directions

Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Amount Per Serving  Calories: 463 | Total Fat: 24.3g | Cholesterol: 89mg

RECIPE: Potatoes and Eggs Au Gratin

RECIPE: Potatoes and Eggs Au Gratin

Ingredients:

4 medium potatoes
4 hard-boiled eggs
1 large tomato
1/4 cup onion, chopped
1 tablespoon butter or margarine
3 tablespoons all-purpose flour
1 cup sour cream
3/4 cup shredded Cheddar cheese
1/2 cup milk
2 tablespoons snipped parsley
1/8 teaspoon paprika
3/4 cup soft bread crumbs
1 tablespoon butter, melted

Directions:

Cook whole potatoes, covered, in boiling salted water for 20 minutes or till almost tender; drain well. Peel and slice cook potatoes. {You should have about 3 cups.} Thinly slice the hard-boiled eggs; cut tomato into 8 wedges. In a saucepan, cook chopped onion in 1 tablespoon butter or margarine till tender. Stir in flour. Stir in sour cream, shredded cheese, milk, parsley, paprika, 1 teaspoon salt, and 1/8 teaspoon pepper. Cook and stir over low heat until cheese melts. Combine sour cream mixture and sliced potatoes. Place half of the potato mixture in a 1 1/2-quart casserole. Top with egg slices and tomato wedges. Spoon remaining potato mixture atop. Toss bread crumbs with 1 tablespoon melted butter or margarine; sprinkle atop. Bake in a 350 degree oven for 40 to 45 minutes or till heated through. Garnish with additional tomato wedges, hard-cooked egg wedges, and parsley, if desired.

Serves 4.

Potato Soup

Potato Soup

Ingredients

2-3 pounds of potatoes, peeled and cut into cubes
2 onions
4 Tbs. powdered or 4 cubes of chicken bouillon
4 Tbs. butter
4 Tbs. flour
4-6 cups of milk
parsley
salt and pepper

Directions

Boil potatoes and onions together. When done, drain, reserving 2 cups of the water they were cooked in. In same pan potatoes cooked in, melt butter and add flour to make a roux. Do not brown either butter or flour. Add reserved potato water and bouillon, add salt and pepper, (preferably white pepper to maintain the white color of the soup, but not necessary). Mix and bring to a boil until thickened slightly, add milk, the more the thinner the soup, the less the thicker. While milk is heating in the rest of the ingredients, mash or rice the potatoes and onion cooked previously. Add them to the soup and stir until incorporated and is warmed thoroughly. Keep stirring and keep an eye on this as the milk and flour will sometimes scorch and burn to the pan if the heat is too high and the soup is not stirred. Serve with parsley sprinkled on top and accompanied by warm bread and butter.

Stuffed Belgian Endive

Stuffed Belgian Endive

Ingredients

6 oz (150 g) goat cheese
3 Tbs (45 ml) milk
1 scallion (green and white part), finely chopped
2 Tbs (30 ml) finely chopped parsley
1 clove garlic, finely chopped
1/4 cup (60 ml) chopped walnuts
Salt and freshly ground black pepper to taste
2 large heads Belgian endive (French endive, witloof)
leaves separated

Directions

Combine the goat cheese, milk, scallion, parsley, garlic, and walnuts in a bowl and beat with a spoon until smooth and creamy. Spoon or pipe the cheese mixture onto the individual endive leaves. Serves 4 to 6 as a first course, 8 to 12 as an hors d'oeuvre.

Baked Potato Soup

 
Baked Potato Soup
 
Ingredients

4 to 6 large potatoes, peeled and cut into quarters
Salt to taste
1/2 cup flour
1/2 cup (1 stick) butter
4 cups chicken stock
2 cups milk
Pepper to taste
1 pound Cheddar cheese, shredded
1 pound bacon, crisp-cooked and crumbled
1 bunch green onions, finely chopped

Directions

Combine the potatoes and salt with enough water to cover in a large saucepan. Bring to a boil over high heat; reduce the heat. Cook until the potatoes are tender; drain. Cut into large chunks.
Combine the flour and butter in a large saucepan and cook over medium heat for 1 minute or until thickened and bubbly. Stir in the stock and milk. Cook until thickened, stirring frequently. Season with salt and pepper and stir in the potatoes.
Cook until only a few chunks of potatoes remain, stirring occasionally. Add the cheese, bacon and green onions and mix well. Cook just until the cheese melts, stirring frequently. Pour into a thermos to keep warm. Serve with the desired toppings. Substitute half-and-half for the milk for a thicker consistency.

Hint: Think about a loaded baked potato and bring along all of the extras normally found on a baked potato bar to top off this soup. Pack containers of cheese, sour cream, scallions, bacon bits, and/or sliced jalapeno chiles and let everyone pick and choose their favorite topping.

Serves: 8 - 10

Slow Cooker - Ham and Scalloped Potatoes

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Slow Cooker - Ham and Scalloped Potatoes
 
Ingredients

8 slices of ham
1 can cream of mushroom soup
10 medium potatoes, peeled and thinly sliced
1 cup grated Cheddar cheese
1/2 teaspoon paprika
Salt and pepper to taste
2 onions, thinly sliced

Directions

Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain. Put half of ham, potatoes, and  onions in crockpot. Sprinkle with  salt and pepper, then grate cheese. Repeat with remaining half. Spoon undiluted soup over top Sprinkle with paprika. Cover and cook on low 8 to 10 hours.
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SIMPLE SPINACH PIE

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SIMPLE SPINACH PIE

Ingredients:

Canola cooking oil spray
3 packages (10 oz. each) frozen spinach
1 tsp. extra virgin olive oil
2 large egg whites at room temperature
1/4 cup (1 oz.) crumbled reduced-fat feta cheese
1/4 cup all-purpose flour
3/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
1/4 cup reduced-sodium, fat-free chicken broth
1/4 cup chopped dill (4 tsp. crumbled dried)

Directions:

Preheat oven to 400 degrees. Coat an 8-inch spring-form pan with spray. Set aside. Cook spinach according to package directions. When cool enough to handle, squeeze spinach out to remove most of the water. Coarsely chop spinach. Transfer to a bowl and toss with olive oil. In medium bowl, whisk egg whites until foamy. Mix in feta cheese, flour, salt and pepper to make a sticky dough.
Stir in chicken broth and dill. Add spinach and mix well to combine. Spread mixture in prepared pan into an even layer. Bake 15 minutes, until set. Cool in pan. Release spring-lock and carefully remove sides of pan. Cut into
8 slices. With wide metal spatula, transfer slices to serving plate, arranging them in a circular pattern, pointed ends facing inward. Serve warm or at room temperature.

Yield: 6 Servings

Per serving: 75 calories, 2 g. total fat (less than 1 g.
saturated fat), 10 g. carbohydrate, 7 g. protein, 4 g.
dietary fiber, 205 mg. sodium.

Category: Vegetables, Pies, Side Dishes, Vegetarian
 

Garlicky Green Beans

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Garlicky Green Beans

Ingredients:

Garlicky Green Beans
2 pounds green beans , trimmed
3 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
3 tablespoons minced fresh parsley
1 tablespoon chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
Freshly ground pepper to taste


Directions:

1: Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.
2: Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.
3: Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 3 minutes.


Nutrition: (Per serving)

Calories - 92
Carbohydrates - 10
Fat - 6
Saturated Fat - 1
Monounsaturated Fat - 4
Protein - 2
Cholesterol - 0
Dietary Fiber - 4
Potassium - 186
Sodium - 148
Nutrition Bonus - Vitamin C (25% daily value), Vitamin A (20% dv), Fiber (16% dv)


Ease of Preparation: Easy

Servings: 8 servings, about 1 cup each

Total Time: 45 minutes

Potato Skins

 
Potato Skins

Ingredients

12 small baking potatoes, rubbed with oil
1 to 2 sticks butter
1/2 pound bacon, cooked and crumbled
12 ounces cheddar cheese, grated
1 (8 ounce) carton sour cream

Directions

Preheat oven to 400 degrees. Wash potatoes and rub with oil. Bake for one hour and remove from oven. Cut in half lengthwise and let cool. Scoop out centers, reserving pulp for mashed potatoes. Brush potato skins with butter. Bake in a 300 degree oven for 20 minutes. Sprinkle bacon and cheese on skins. Return to oven for five minutes. Serve with sour cream. Potato skins may be sprinkled with chopped onions, onion salt, or garlic salt before baking.

Servings: 8 - 10
 

GRILLED MIXED VEGGIE FOIL PACKETS

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GRILLED MIXED VEGGIE FOIL PACKETS

Ingredients:

8 small leeks
4 med. zucchini
8 med. tomatoes
1/4 cup chopped fresh basil
1/2 cup apple cider
1/4 tsp. salt
1/8 tsp. black pepper

Directions: 

Prepare the grill. Cut 4-12 inch squares of foil. Trim off and discard the tough green tops and roots from the leeks. Split leeks lengthwise and rinse thoroughly under cold water to remove any sandy grit. Remove ends from zucchini and quarter lengthwise. Blanch tomatoes for 30 seconds, then transfer to a colander and cool under running water. Peel tomatoes, cut crosswise in half and gently squeeze to remove the seeds. Cut the tomatoes into quarters.
Divide the vegetables evenly among the foil squares and sprinkle each portion with basil and cider. Fold the edges of the foil together and crimp. Place packets on the grill and cook for 15-20 minutes, or until vegetables are tender.
Before serving you can season with desired amount of salt and pepper.

Yield: 4 Servings

Categories: Vegetables, Grill
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ZESTY CHILLED CUCUMBER SLICES

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ZESTY CHILLED CUCUMBER SLICES

Ingredients

1-3/4 cups and 2 tablespoons sliced cucumber
1/4 cup and 1 tablespoon sliced onion
1/4 cup and 1 tablespoon sliced green bell pepper
1-3/4 teaspoons salt
1 teaspoon celery seed
1/4 cup and 1 tablespoon distilled white vinegar
1/3 cup and 2 tablespoons white sugar

Directions

In a mixing bowl, combine the cucumber slices, onions, and green peppers. In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture to a boil. Allow the mixture to cool for 10 to 15 minutes. Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and refrigerate for 24 hours.

Categories: Vegetables, Side Dishes

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