Adapted from a recipe in Country Woman magazine; I left out the soy sauce, onion and garlic because I’m sensitive to these. This dish works well for a potluck.
3 cups chicken broth
1-1/2 cups uncooked brown rice
2 cups chopped onions, divided
3 T. soy sauce
2 T. butter or margarine, melted
1/2 tsp. dried thyme
4 cups chopped cauliflower
4 cups broccoli florets
2 medium red peppers, julienned
2 cloves garlic, minced
3 T. oil
1 cup salted cashew halves
2 cups (8 oz.) shredded cheddar cheese, optional
In a greased 3 quart baking dish, combine broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350 for 65-70 minutes or until rice is tender. Meanwhile, in large skillet, saute cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese, if desired. Bake 5-7 minutes longer or until cheese is melted. Yield: 8-10 servings. This recipe can easily be halved. To save time and effort, and perhaps money given the cost of cauliflower these days, use frozen vegetables such as a broccoli/cauliflower blend.
3/4 lb. pasta, cooked with a little salt and oil in boiling water (I used spaghettini which cooks to al dente in 5 minutes)
1 c. zucchini cut into thin strips
1 c. carrots, peeled and cut into thin strips
2 c. frozen mixed vegetables
1/2 c. water (stock can also be used)
1 c. half and half or light cream
1/4 c. Parmesan cheese
2 T. dried dillweed
Saute zucchini and carrots in a large pan or skillet. Add stock and cook until vegetables are done. Add frozen vegetables, cheese, spices and cream (heat cream a little in the microwave before adding). Reduce heat to medium. Add pasta, mix well and heat thoroughly. Serves 6 – 8.
salt, pepper, dried dillweed, spice blends (all to taste)
1 c. shredded cheddar cheese
Preheat oven to 400. Spray a 9 x 9 glass pan with cooking spray. Scatter broccoli florets and green onions on the bottom of the pan. Beat eggs, milk, salt, pepper together in a small bowl. Pour over vegetables. Sprinkle cheese over mixture. Bake at 400 for about 30 minutes or until set. Serve with fruit salad, toast and hash browns (for breakfast) or a green salad and bread for lunch or supper. Very versatile, any combination of vegetables can be used. About 4 servings.
Grease large frying pan. Place broccoli and pepper in it with 1/4 c. water and simmer on medium-low heat for 5 minutes or until tender-crisp. Meantime, mix eggs, milk, cheese, mushrooms, salt, pepper and spices in a large bowl. Add to vegetables in frying pan. Cook over medium heat until eggs are almost set, about 8 minutes. Turn off heat and leave on burner another 8 minutes until eggs are completely set. Serves 4 – 6. Good with a crusty bread and some fruit and perfect for any meal.
I’m not a fan of overly bitter tastes. I’m also not a fan of overly sweet tastes but that’s another blog entry. I find kale super bitter. Somehow, this recipe takes the bitter taste out of the kale. This recipe is from Cheryl, a friend of mine.
Place kale in a large pot of boiling water and cook for 5 minutes. Drain, rinse and set aside. In the meantime, saute the leek in 2 T. butter in large skillet on medium heat for 5 minutes. Add 2 T. flour and 1 c. milk to leek – butter mixture and cook until thickened. Add cheese and kale to the white sauce mixture. Pour into a large casserole dish and bake, uncovered, at 350 for about 30 minutes.
Brown ground beef in large skillet over medium heat. Add spaghetti sauce, spices and pepper. Lower heat and simmer for 10 minutes. Meanwhile, combine cottage cheese, egg, Parmesan cheese, and nutmeg in a small bowl. Shred mozzarella cheese. Spray a 9 x 12″ pan with cooking spray. Add a little of the sauce in the bottom of the pan. Top with three lasagna noodles. Add about 1/2 the remaining sauce on top of the lasagna noodles. Spread around to cover noodles. Spread cottage mixture on top of tomato sauce mixture. Add three more lasagna noodles, remaining tomato sauce, and top with mozzarella cheese. Cover tightly with tin foil. Bake covered at 400 F for 35 minutes. Remove from oven, uncover and return to oven for another 5 minutes to brown the mozzarella cheese a little bit. Remove from oven and let stand 5 – 10 minutes before cutting. Serves 8.
Spread the flour tortilla with mayonnaise. Add the vegetables and cheese down the middle of the tortilla. Be careful not to overstuff the tortilla as I did – it makes for messy eating! Roll up tightly and cut in half diagonally. Serves one.
Keep vegetables somewhat chunky for best roasting. Combine vegetables in a bowl with 4 T. oil and an herb blend, such as Kirkland’s Organic Low Salt Seasoning http://www.amazon.com/Kirkland-Signature-Organic-No-Salt-Seasoning/dp/B002W5SDEQ. Spray a baking sheet with cooking spray. Spread vegetables on it and roast them at 400F for 15 minutes. Meanwhile, cook 5 cups of rotini in boiling water until tender, about 12 minutes. Drain. Combine pasta sauce with roast beef and heat thoroughly in a medium sized pot. Mix everything together in a large bowl. Serve with Parmesan cheese. Serves 4 – 6.
Pile all ingredients on a plate in order given. You could heat the beans / lentils if you wish and sprinkle them with a little chile powder or tex-mex seasoning mix. To make this with meat, use cooked ground beef or chicken in place of, or in addition to, the lentils or beans.
Lately I have been enjoying breakfast scrambles. I take a few of those small potatoes and steam them in my vegetable steamer until fork tender. After they are cool enough to handle, I slice them into a frying pan that has a small amount of oil in it. Heat this pan on the stove on medium heat and fry the spuds until they are brown. I have also added a few sliced green onions to the skillet with the taters. While that is happening, crack an egg into a small bowl and beat with a fork. Add to the pan and scramble until cooked. Season with salt, pepper and your favorite spice blend. I also like to grate a little cheese on top. Enjoy!