tag:blogger.com,1999:blog-16905864226752066442024-03-13T22:33:05.524-05:00Joy's Victory Garden CookbookJoy's Victory Garden Cookbook is a companion blog to Joy's Victory Garden.Unknownnoreply@blogger.comBlogger12125tag:blogger.com,1999:blog-1690586422675206644.post-66045704929510802892015-11-29T11:11:00.001-06:002015-11-29T18:41:51.647-06:00Egg Casserole<br />
This is a delightful and versatile casserole you can serve at holidays or any time. Make it on the weekend and have during the week for an easy and nutritious breakfast. You can also be creative and add cooked vegetables (leftovers are good) in place of the mushrooms or in addition. I have used seasoned stuffing bread cubes instead of potatoes as the bottom layer and it works great too. You may also top the warm dish with some shredded cheese when it first comes out of the oven and let it lightly melt as you let the casserole cool for ten minutes. You might even make this as the day-after-the-holiday breakfast when you can take advantage of some nice leftover options such as diced turkey or ham, green beans or asparagus as add-ins.<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Ingredients:<br />
<ul>
<li>2 dozen free range eggs</li>
<li>1/4 cup heavy cream (or milk)</li>
<li>1 large russet potato (or sweet potato), shredded</li>
<li>2 parsnips, shredded</li>
<li>Two cups sliced mushrooms</li>
<li>Three cups spinach or baby kale</li>
<li>1 medium yellow onion, diced</li>
<li>4 cloves garlic, peeled and minced</li>
<li>Rosemary leaves, fresh, stripped from two stalks</li>
<li>Fresh sage, minced about 1 tablespoon</li>
<li>Bacon, four to six strips cooked</li>
<li>Bacon fat, 2 - 4 T reserved from cooked bacon</li>
<li>Dried basil flakes, about one T</li>
</ul>
<div>
Directions:</div>
<div>
<ol>
<li>Cook bacon until just crisp and set aside on paper towels to drain. Leave at least 2 tablespoons bacon fat in skillet.</li>
<li>Lightly grease a 9x12 oven safe baking dish with some of the bacon fat</li>
<li>Shred potatoes and parsnips and spread evenly over the bottom of the baking dish</li>
<li>Sauté onions and garlic in bacon fat until just tender and slightly translucent </li>
<li>Add sliced mushrooms to skillet and sauté until tender</li>
<li>Add chopped fresh herbs to skillet and continue to sauté for about one minute then spoon all into the baking dish evenly over the potatoes and parsnips. </li>
<li>Add the greens (spinach or kale) to the skillet and sauté until the greens begin to wilt to about half volume and the layer into the baking dish.</li>
<li>Crack eggs into a large bowl.</li>
<li>Add the cream or milk to the eggs and whisk together.</li>
<li>Pour the egg mixture over the ingredients in the pan.</li>
<li>Crumble the bacon over the top of the eggs.</li>
<li>Sprinkle lightly with dried basil flakes.</li>
</ol>
<div>
Cook in a 350 degree oven for 45 minutes. Eggs should be firmly set and lightly browned. Remove from oven and cool for about 10 - 15 minutes. Slice and serve with a fresh fruit salad.</div>
</div>
<br />
<br />
<br />
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<!-- AddThis Button END -->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1690586422675206644.post-41558246705322365952011-02-20T13:31:00.007-06:002011-02-20T13:38:50.720-06:00Chili Seasoning Cincinnati StyleCincinnati Chili Seasoning<br />
<br />
When we visit Cincinnati, it is a traditional, or maybe even a ritual, that we go to either Gold Star of Skyline Chili at least once or twice. We often bring home either cans of the goodness or seasoning packets so that we can enjoy the chili back home in Kansas City.<br />
<br />
Down to my last packet and no trip to Cincinnati planned for the next few months, I decided to try my hand at creating my own seasoning mix. Here it the result. Try and let me know what you think. You can mix the seasoning and keep it on hand is a jar or baggie.<br />
<br />
I use the chili seasoning on a meatless chili since I have begun eating a vegan diet. You can add meat to yours and enjoy the traditional style chili.<br />
<br />
Seasoning mix:<br />
<br />
1/4 t. garlic powder<br />
1 t. onion powder<br />
2 T ground cumin<br />
1 1/2 t. ground allspice<br />
1 1/2 t. salt<br />
1 t. cayenne pepper<br />
1 t. ground cinnamon<br />
1/1/2 t. paprika<br />
1/4 t. fresh ground black pepper<br />
1/2 t. ground mustard<br />
1 whole bay leaf<br />
<br />
Vegan Style:<br />
<br />
<ol><li>In a large skillet or pot, add one cup cooked brown and wild rice, one 12 oz can diced tomatoes with liquid, 1 8 to 12 oz can tomato sauce, the seasoning mix, and 1 cup water. </li>
<li>Heat on stove top until just starting to bubble and then turn down to medium low heat and simmer for 10 minutes. </li>
<li>Add one can 12 - 15 oz, red kidney beans and simmer for 10 minutes longer. </li>
<li>Remove bay leaf and serve.</li>
</ol>Serving suggestions:<br />
2-way Vegan: Serve over whole wheat spaghetti.<br />
3-way Vegan: Serve over spaghetti and top with chopped onions<br />
4-way Vegan: in the last 10 minutes of simmering, stir in 1/2 cup shredded raw sweet potato. Serve over spaghetti and top with onions<br />
<br />
Beef Chili:<br />
<br />
<ol><li>In a large skillet, add 1 lb lean ground beef with 1 cup of water. Stir until the meast is browned. </li>
<li>Add seasoning mix, stir and let simmer for 10 minutes.</li>
<li>Add three cups of water, bring to a boil. Add one 8 oz can of tomato sauce, reduce heat and simmer uncovered for one hour.</li>
<li>Remove bay leaf. </li>
<li>Salt to taste and serve.</li>
</ol>Serving suggestions: <br />
2-way Beef Chili: Serve over spaghetti<br />
3-way Beef Chili: Serve over spaghetti and top with shredded mild cheddar<br />
4-way Beef Chili: Add red kidney beans OR chopped onions<br />
5-way Beef Chili: Serve over spaghetti, top with shredded mild cheddar, red kidney beans, chopped onions<br />
6-way Beef Chili: Serve as the 5-way but top with sour cream.<br />
<br />
<br />
<br />
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</script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1690586422675206644.post-20286129353166990162008-12-24T09:28:00.001-06:002008-12-24T09:28:24.835-06:00Cranberry Apple Relish<span xmlns=''><div><table border='0' style='border-collapse:collapse'><colgroup><col style='width:167px'/><col style='width:6px'/></colgroup><tbody valign='top'><tr><td style='padding-top: 1px; padding-left: 1px; padding-bottom: 1px; padding-right: 1px' vAlign='middle' colspan='2'><p><span style='color:black; font-family:Times New Roman; font-size:12pt'>Preparation Time: 15 min<br/>Cooking Time: 0 min<br/>Level of Difficulty: Easy<br/>Course: side dish, fruit<br/>Servings: 12</span></p></td><td style='padding-top: 1px; padding-left: 1px; padding-bottom: 1px; padding-right: 1px' vAlign='middle'><p><span style='color:black; font-family:Times New Roman; font-size:12pt'> </span> </p></td></tr></tbody></table></div><p><span style='color:black; font-family:Georgia'><span style='font-size:12pt'><strong>Ingredients</strong></span><span style='font-size:8pt'><br /> </span></span></p><ul><li><span style='color:black; font-family:Georgia'><span style='font-size:10pt'>1 bag, about 2 cups fresh cranberries</span><span style='font-size:8pt'><br /> </span></span></li><li><span style='color:black; font-family:Georgia'><span style='font-size:10pt'>1 orange with peel</span><span style='font-size:8pt'><br /> </span></span></li><li><span style='color:black; font-family:Georgia'><span style='font-size:10pt'>1 large apple</span><span style='font-size:8pt'><br /> </span></span></li><li><span style='color:black; font-family:Georgia'><span style='font-size:10pt'>1/4 cup apple cider</span><span style='font-size:8pt'><br /> </span></span></li><li><span style='color:black; font-family:Georgia'><span style='font-size:10pt'>3/4 cup sugar</span><span style='font-size:8pt'><br /> </span></span></li></ul><p><span style='color:black; font-family:Georgia'><span style='font-size:12pt'><strong>Instructions</strong></span><span style='font-size:8pt'><br /> </span></span></p><ol><li><span style='color:black; font-family:Georgia; font-size:8pt'>Place cranberries and apple cider in food processor or VitaMix blender and pulse until berries are chopped.<br /></span></li><li><span style='color:black; font-family:Georgia; font-size:8pt'>Chop orange into about six wedges. Remove any seeds. Add orange with peel to blender and pulse.<br /></span></li><li><span style='color:black; font-family:Georgia'><span style='font-size:10pt'>Peel and core apple. Chop into about six pieces. Add to blender and pulse.</span><span style='font-size:8pt'><br /> </span></span></li><li><span style='color:black; font-family:Georgia'><span style='font-size:10pt'>Add sugar. Pulse until relish is well chopped. Be careful not to liquefy. Relish should be the consistency of chunky applesauce.</span><span style='font-size:8pt'><br /> </span></span></li><li><span style='color:black; font-family:Georgia'><span style='font-size:10pt'>Refrigerate until ready to serve. Can be prepared the day before serving.</span><span style='font-size:8pt'><br /> </span></span></li></ol><p><span style='color:black; font-family:Georgia'><span style='font-size:10pt'>Makes 12 servings</span><span style='font-size:8pt'><br /> </span></span></p><p><span style='color:black; font-family:Georgia'><span style='font-size:10pt'>This is an original JVG recipe. </span><span style='font-size:8pt'><br /> </span></span></p><p><a href='http://www.cooks.com/rec/search?q=green+bean+casserole'><span style='color:#cc6600; font-family:Times New Roman; font-size:12pt; text-decoration:underline'><br/></span></a></p></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1690586422675206644.post-7861124253704670492008-12-24T09:06:00.002-06:002008-12-24T09:09:01.778-06:00Fresh Green Bean Casserole in Mushroom Wine Sauce<span xmlns=""><div><table border="0" style="border-collapse:collapse"><colgroup><col style="width:623px"><col style="width:1px"></colgroup><tbody valign="top"><tr><td valign="middle" colspan="2"><p><span style=" ;font-family:Times New Roman;font-size:12pt;">Preparation Time: 20 min<br />Cooking Time: 25 min<br />Level of Difficulty: medium<br />Course: side dish, vegetable<br />Servings: 10</span></p></td><td valign="middle"> </td></tr></tbody></table></div><p><span style=" ;font-family:Georgia;color:#333333;"><span style="font-size:8pt;"><br /></span><span style="font-size:12pt;"><strong>Ingredients</strong></span></span><span style=" ;font-family:Times New Roman;font-size:12pt;"><br /> </span></p><ul><li><span style="font-size:10pt;"><span style=" ;font-family:Georgia;color:#333333;">1 pound fresh green beans</span><span style="font-family:Times New Roman;"><br /> </span></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1/2 cup celery, thinly sliced<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1 tsp. sea salt<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1 pound mushrooms, sliced<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1/2 cup chopped onion<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1 T minced garlic<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">3 T olive oil<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1 T dried organic salt-free seasoning<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">2 T white flour<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1/2 cup dry white wine<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1/2 cup milk or Half 'n Half<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1/2 tsp. sea salt<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1/8 tsp fresh ground pepper or to taste<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1/4 cup Slivered almonds (optional)<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1 cup Italian bread crumbs<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">1/4 cup grated Parmesan Cheese<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">2 T butter<br /></span></li></ul><p><span style=" ;font-family:Georgia;font-size:12pt;color:#333333;"><strong>Instructions<br /></strong></span></p><p><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Prepare beans:<br /></span></p><ol><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">In large pot, add 2 - 3 quarts water and 1 tsp salt and bring to boil.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">While water is heating, prepare beans by removing any stems and chopping into 2 inch pieces.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">When water comes to a boil, add green beans and celery.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Boil beans just until tender but not soft. Beans should be bright green. About 15 - 20 minutes.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Lift beans from water with slotted spoon and place into large bowl of water and ice.<br /></span></li></ol><p><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Prepare mushroom sauce:<br /></span></p><ol><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">While beans are boiling, slice mushrooms and chop onion.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Warm large sauté pan and add 2 tablespoons olive oil, mushrooms, and onion.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Sauté, stirring with wooden spoon, until onion is tender and translucent but not brown.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Add the minced garlic and organic salt-free seasoning and stir.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Turn off heat and add white flour. Stir to coat mushrooms and onions.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Turn heat on medium and stir just until flour starts to brown.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Add the white wine and stir with wooden spoon.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Stir in 1/2 cup of the water in which the beans were boiled.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Stir in milk or Half 'n Half, salt pepper.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Continue to stir until slightly thickened to about the consistency of thin gravy.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Turn off heat under sauce.<br /></span></li></ol><p><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Construct casserole:<br /></span></p><ol><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Remove green beans from ice water and place in colander to drain.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Rub a 2 quart casserole dish with 1 tablespoon olive oil to coat bottom and sides.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Add drained beans to the dish, then spoon mushroom sauce over beans.<br /></span></li></ol><p><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Prepare crumb topping:<br /></span></p><ol><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Heat small sauté pan to medium and add 2 tablespoons butter to melt.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Add Italian bread crumbs and stir to coat with butter, then turn off heat.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Stir in grated Parmesan cheese and almond slivers.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Spoon bread mixture over top of mushroom sauce to cover surface.<br /></span></li><li><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Cover casserole and place in refrigerator until ready to bake.<br /></span></li></ol><p><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Casserole may be kept overnight in refrigerator or may be frozen at this point and cooked at a later date.<br /></span></p><p><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Bake casserole:<br /></span></p><p><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Preheat oven to 350 degrees. Remove cover from beans and place on center rack in oven. Bake for 20 to 25 minutes. If casserole has been frozen, add 20 minutes to baking time. Cover the dish with aluminum foil for the first 20 minutes, then remove foil and continue to bake for and additional 20 minutes. Bake until sauce is bubbly and topping is lightly browned. Dish should sit for about 5 to 10 minutes before serving.<br /></span></p><p><span style=" ;font-family:Georgia;font-size:10pt;color:#333333;">Makes 8 - 10 servings<br /></span></p><p><span style=" ;font-family:Georgia;font-size:10pt;"><span style="color:#333333;">This is an original JVG recipe. For additional green bean casserole ideas, visit <a href="http://www.cooks.com/rec/search?q=green+bean+casserole"></a></span><a href="http://www.cooks.com/rec/search?q=green+bean+casserole">Cooks.com<span style="color:#333333;">.<br /></span></a></span><a href="http://www.cooks.com/rec/search?q=green+bean+casserole"></a></p><a href="http://www.cooks.com/rec/search?q=green+bean+casserole"><p><br /> </p></a></span><a href="http://www.cooks.com/rec/search?q=green+bean+casserole"></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1690586422675206644.post-16617073955045767132008-09-02T20:31:00.006-05:002008-09-02T23:38:59.584-05:00Chicken Chili con Queso<div class="art_intro" style="height: auto;"><span class="recipe_title"></span><div class="recipe_statstop_noimg" id="uctl_receipe_divRecipeStatsTop"><div class="recipeboxtop-noimg" id="uctl_receipe_divRecipeBoxTop"><div class="no-img"> <div class="recipestats-noimg" id="uctl_receipe_divRecipeStats"> <table id="uctl_receipe_tableRecipe" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <td><b><i></i></b>Preparation Time: <span> 10 min</span><br />Cooking Time: <span> 20 min</span><br />Level of Difficulty: <span> Easy</span><br />Course: <span>main meals<br /></span>Servings: <span> 4</span><br /></td> <td class="nextstepsthird"><br /></td></tr></tbody></table></div></div></div></div><!-- end insert top intro section with image box --></div><!-- end top intro section --><br /><span style="font-weight: bold;">Ingredients</span><div class="recipe_bod"><div class="recipe_int"> <ul><li>1 tsp olive oil </li><li>1 cup onion, chopped </li><li>1 medium green pepper, chopped </li><li>1 grilled skinless chicken breast fillet, chopped </li><li>1 Tbsp taco seasoning mix </li><li>1 cup canned chopped tomatoes (or one large fresh tomato)<br /></li><li>1/2 cup 4 Cheese Mexican Blend Fancy Shredded Cheese </li><li>1 cup canned black beans </li><li>2 slices cooked bacon, chopped </li></ul> <h4>Instructions</h4><ol><li>Add olive oil to skillet warmed to medium heat. </li><li>Add chopped onion and pepper; stir occasionally until tender. </li><li>Add chopped chicken and taco seasoning. Stir to until seasoning has coated chicken. </li><li>Add the chopped canned tomatoes including juice</li><li>Stir in the shredded cheese until cheese is melted and blended into the tomato juice. </li><li>Rinse the black beans and drain. Add the beans to the skillet. </li><li>Add the chopped bacon and stir in. </li></ol>Serve immediately with an ear of corn on the side.<br /><br />Makes four servings.<br /><br /></div></div>Buzz it up<script type="text/javascript">is_pub = 'ourfriendlyearty';</script><br /><a href="http://www.addthis.com/bookmark.php" onmouseover="return addthis_open(this, '', '[URL]', '[TITLE]')" onmouseout="addthis_close()" onclick="return addthis_sendto()"><img src="http://s9.addthis.com/button1-share.gif" alt="" border="0" width="125" height="16" /></a><script type="text/javascript" src="http://s7.addthis.com/js/152/addthis_widget.js"></script><br /><!-- AddThis Button END -->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1690586422675206644.post-25619594450682370962008-08-30T14:52:00.000-05:002008-08-30T14:56:49.361-05:00Pesto Sauce, Light<div class="art_intro" style="height: auto;"> <span class="recipe_title"> </span><div id="uctl_receipe_divRecipeStatsTop" class="recipe_statstop_noimg"><div id="uctl_receipe_divRecipeBoxTop" class="recipeboxtop-noimg"><div class="no-img"> <div id="uctl_receipe_divRecipeStats" class="recipestats-noimg"> <table id="uctl_receipe_tableRecipe" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td> Preparation Time: <span>10 min</span><br /> Cooking Time: <span> 0 min</span><br /> Level of Difficulty: <span> Easy</span><br /> Course: <span>main meals<br /></span>Servings: <span> 4</span><br /> </td> <td class="nextstepsthird"><br /></td> </tr> </tbody></table> </div> </div> </div> </div> <!-- end insert top intro section with image box --> </div> <!-- end top intro section --><br /><span style="font-weight: bold;">Ingredients</span><ul><li>3 clove garlic clove(s) </li><li>2 cup basil </li><li> 1/4 cup almonds </li><li> 1/4 cup grated Parmesan cheese </li><li>2 Tbsp olive oil </li><li> 1/8 cup apple cider vinegar </li><li> 1/4 cup fresh oregano </li><li> 1/2 cup parsley </li><li> 1/2 cup fat-free chicken broth </li></ul> <h4>Instructions</h4><ol><li>Add all fresh herbs to blender, then add the rest of the ingredients on top.<br /></li><li>Blend on low for 5 seconds then increase to medium speed for 15 seconds. You may need to tamp the ingredients down.<br /></li><li>Blend just until combined.<br /></li></ol>Serve as dip with crackers or cut vegetables such as celery or carrots. May also be used as a sauce over pasta.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1690586422675206644.post-12280171082419216852008-08-30T14:44:00.001-05:002011-02-20T13:35:42.076-06:00Baked Italian Tofu<table border="0" cellpadding="0" cellspacing="0" id="uctl_receipe_tableRecipe" style="height: 126px; width: 680px;"><tbody>
<tr><td><b><i></i></b>Preparation Time: 15 min<br />
Cooking Time: 12 min<br />
Level of Difficulty: Easy<br />
Course: Main meals, appetizers<br />
Servings: 4</td><td class="nextstepsthird"><br />
</td></tr>
</tbody></table><span style="font-weight: bold;">Ingredients</span><br />
<ul><li><div class="recipe_int">1 pound firm tofu, well drained </div></li>
<li><div class="recipe_int">1 cup basil, fresh leaves </div></li>
<li><div class="recipe_int">1 cup fresh oregano, fresh leaves </div></li>
<li><div class="recipe_int">2 tsp Italian seasoning </div></li>
<li><div class="recipe_int">2 teaspoons Kirkland Organic No-salt Seasoning </div></li>
<li><div class="recipe_int">2 cloves garlic, finely minced </div></li>
<li><div class="recipe_int">1/8 cup water </div></li>
<li><div class="recipe_int">1/8 cup balsamic vinegar </div></li>
<li><div class="recipe_int">1 tsp olive oil </div></li>
<li><div class="recipe_int">1/2 cup marinara sauce </div></li>
</ul><h4 class="recipe_int">Instructions</h4><div class="recipe_int"><ol><li>Preheat oven to 400 degrees.<br />
</li>
<li>Season a pizza stone or baking pan with the olive oil and set aside.</li>
<li>Slice one pound of firm tofu in slices 1/2" x 1" x 2". (I sliced the block in 1/2" slices and then cut each again long-ways.)<br />
</li>
<li>Place the slices on a plate over a paper towel. Put another paper towel on top and then set a second heavy plate on top. Let sit for about five to ten minutes to remove moisture. If you are trying to cut down on using paper, then use two clean dish towels.<br />
</li>
<li>Mix water and vinegar in a small bowl. Finely mince the garlic and add it to the water and vinegar. Let sit for five to ten minutes so that flavors combine. (steps 2 and 3 are completed during the same 5 - 10 minute period of time)<br />
</li>
<li>Finely chop the fresh herbs. Add the dried Italian seasoning and the no-salt seasoning to the fresh herbs. Take the top dinner plate off of the tofu and spread the herb mixture evenly on a dinner plate.<br />
</li>
<li>Pour the vinegar, water, garlic mixture onto another dinner plate. Then take four pieces of tofu at a time and place in liquid mixture to coat, pushing gently to pick up garlic. Then gently press the tofu slice into the herbs and turn to coat.</li>
<li>Place the tofu pieces as they are coated with herbs onto the baking pan you have coated with olive oil. After all the pieces have been coated and placed on the pan, put the pan in the oven and bake for 12 minutes or until lightly browned.</li>
<li>Remove from oven when lightly browned and serve warm with Marinara Sauce. </li>
</ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1690586422675206644.post-2259878305943231922008-08-30T14:41:00.002-05:002008-08-30T16:55:32.172-05:00Sweet Dill Refrigerator Pickles<div class="art_intro" style="height: auto;"> <span class="recipe_title"> </span> <div class="bot_rule"> </div> <!--- begin Source ---> <span class="s000000"> </span><br /><!--- end Source ---> <!--insert top intro section with image box --> <div id="uctl_receipe_divRecipeStatsTop" class="recipe_statstop_noimg"> <div id="uctl_receipe_divRecipeBoxTop" class="recipeboxtop-noimg"> <div class="no-img"> <div id="uctl_receipe_divRecipeStats" class="recipestats-noimg"> <table id="uctl_receipe_tableRecipe" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td> <b><i></i></b>Preparation Time: <span> 15 min</span><br /> Cooking Time: <span> 0 min</span><br /> Level of Difficulty: <span> Easy</span><br /> Course: <span>appetizer<br />Servings: 4<br /></span> </td> <td class="nextstepsthird"><br /></td> </tr> </tbody></table> </div> </div> </div> </div> <!-- end insert top intro section with image box --> </div> <!-- end top intro section --><br /> <h4>Ingredients</h4><ul><li>2 medium cucumbers </li><li>1/2 cup white vinegar </li><li>2 tsp dried dill weed </li><li> 1/8 tsp table salt </li><li>2 Tbsp sugar </li></ul> <h4>Instructions</h4>Slice the cucumber into 1/8 inch slices and then place the slices in a clean quart glass jar and pour the following mixture over them to cover: 2 tablespoons vinegar, 1 cup water, 1 tsp dried dill, a dash of salt and a teaspoon of sugar. Seal the jar with a lid and the keep over night in the refrigerator. The cucumber slices should keep for a couple of weeks, but you will probably eat them before that!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1690586422675206644.post-49836106738243692062008-08-30T14:31:00.000-05:002008-08-30T14:34:38.408-05:00Joy's Stuffed Grape Leaves<strong><span style="font-size: 130%;"></span></strong>Preparation Time: 20 min<br />Cooking Time: 45 min<br />Level of Difficulty: easy to moderate<br />Course: main meals<br />Servings: 4<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1/2 cup uncooked SunWest Harvest Medley rice blend (from <a href="http://www.costco.com/">Costco</a>) or use long grain, brown and wild rice blend.<br />1 cup fat-free chicken broth<br />1 tsp olive oil<br /><br /><p>12 large grape leaves, fresh<br />1 cup water<br /><br />1 tsp olive oil<br />1/2 cup onion, chopped<br />1/2 pound 90% lean raw ground beef<br /><br />1 tsp ground allspice<br />1/2 tsp ground cinnamon<br />1/2 tsp black pepper, fresh ground, or to taste<br />12 dry-roasted salted almonds, finely chopped<br />1/2 cup parsley, fresh, chopped<br />1 cup basil, fresh, chopped<br /><br /><span style="font-weight: bold;">Instructions:</span><br /></p><ol><li>In a pot, combine the chicken broth, 1 tsp of the olive oil and the rice (1/2 cup). Cook over medium heat for 30 minutes or until tender. (While rice is cooking is a great time to go cut the grape leaves and fresh herbs).</li><li>In a large skillet, place a steamer basket and one cup water. Cover and heat until boiling. Layer the fresh grape leaves in the basket and cover. Turn heat down to low and cook until leaves are fully steamed.</li><li>In a medium skillet, add 1 tsp olive oil and the chopped onions. Cook the onions until they start to become translucent and tender. </li><li>Crumble the ground beef over the onions and stir until browned. Sprinkle the ground beef with the allspice and cinnamon. </li><li>Grind black pepper to taste over the beef and stir. </li><li>Add the chopped parsley, basil and the chopped almonds to the beef. Stir until combined and the herbs are tender. </li><li>As soon as rice is done, spoon it into the beef mixture and stir to combine.</li><li>Take a grape leaf and lay it flat, backside up, on a cutting board or plate. Spoon three tablespoons of the beef mixture onto the center of the leaf and roll from the stem side wrapping the leaf points in over the beef into a somewhat tight roll. </li><li>Place rolled and stuffed leaf seam side down on a plate. Continue rolling until all leaves are rolled.</li><li>Spray the rolled leaves lightly with olive oil spray and then squeeze juice from half a lemon over the rolls. </li></ol><p>Serve warm with rice if desired and fresh cucumbers.<br /></p>Enjoy and have fun cooking with your own grape leaves and fresh herbs!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1690586422675206644.post-64292200180028748712008-08-30T14:23:00.000-05:002008-08-30T14:28:43.383-05:00Chicken Zucchini Quesadilla<span style="font-size:130%;"><span style="font-weight: bold;" class="recipe_title"></span></span>Here is a recipe that I think you will enjoy. I suggest that you cook a whole chicken breast and double the recipe. The quesadillas are easy to make with the filling already prepared. I took some to work for lunch with the filling in one small container, cheese in another and built it at work by putting the filling on one half of the tortilla, topping with the shredded cheese, and then I folded the tortilla in half over the filling. I microwaved it for 30 seconds. <span style="font-size:130%;"><span style="font-weight: bold;" class="recipe_title"><br /></span></span> <div class="bot_rule"> <!--- begin Source --><br /></div><span></span><div id="uctl_receipe_divRecipeStatsTop" class="recipe_statstop_noimg"><div id="uctl_receipe_divRecipeBoxTop" class="recipeboxtop-noimg"> <div class="no-img"> <div id="uctl_receipe_divRecipeStats" class="recipestats-noimg"> <table style="width: 680px; height: 126px;" id="uctl_receipe_tableRecipe" border="0" cellpadding="0" cellspacing="0"> <tbody><tr> <td> <b><i></i></b><span></span>Preparation Time: <span> 15 min</span><br />Cooking Time: <span> 10 min</span><br />Level of Difficulty: <span> Easy</span><br />Course: <span>main meals or appetizer<br /></span>Servings: <span> 2</span><br /> </td> <td class="nextstepsthird"><br /></td> </tr> </tbody></table> </div> </div> </div> </div> <!-- end insert top intro section with image box --> <!-- end top intro section --><br /><span style="font-weight: bold;">Ingredients</span><ul><li> 1/2 cup onion(s), finely chopped </li><li>1 cup zucchini, shredded </li><li>1 Tbsp fresh oregano, chopped </li><li>1 Tbsp basil, chopped </li><li>1 Tbsp taco seasoning mix </li><li>1 Tbsp green hot chili peppers, minced </li><li> 1/4 Tbsp salsa </li><li> 1/2 cooked chicken fillet, shredded </li><li>1 tsp olive oil </li><li>2 medium whole wheat tortillas </li><li> 1/4 cup shredded fat-free cheddar cheese </li></ul> <h4>Instructions</h4>Saute onions in 2 teaspoons olive oil until just translucent. Add minced chili pepper and chopped herbs and stir to combine. Add shredded chicken and the taco seasoning and stir until chicken is mixed in and coated with seasoning.<br /><br />Take a tortilla and place it on a hot griddle or pan. Spoon on the chicken mixture and then sprinkle with the shredded cheese; then top with second tortilla. Brown on each side. Cut into six pieces and serve. Each serving is 3 pieces or one half quesadilla.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1690586422675206644.post-52633312121738562932008-08-30T14:19:00.001-05:002008-08-31T07:24:12.543-05:00Green Tomato and Zucchini Saute<div class="art_intro" style="height: auto;"> <span class="recipe_title"> <span style="font-size:130%;"><span style="font-weight: bold;"><br /></span></span></span> <div class="bot_rule"> <!--- begin Source --> <span class="s000000"> </span></div><div id="uctl_receipe_divRecipeStatsTop" class="recipe_statstop_noimg"><div id="uctl_receipe_divRecipeBoxTop" class="recipeboxtop-noimg"><div class="no-img"><div id="uctl_receipe_divRecipeStats" class="recipestats-noimg"><table id="uctl_receipe_tableRecipe" border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td>Preparation Time: <span> 15 min</span><br />Cooking Time: <span> 15 min</span><br />Level of Difficulty: <span> Easy</span><br />Course: <span>main meals<br /></span>Servings: <span> 2</span><br /> </td> <td class="nextstepsthird"><br /></td> </tr> </tbody></table> </div> </div> </div> </div> <!-- end insert top intro section with image box --> </div> <!-- end top intro section --><br /><span style="font-weight: bold;">Ingredients</span><ul><li>1 tsp olive oil </li><li> 1/2 cup onion(s), diced </li><li>1 green chili pepper, seeded and sliced into thin strips </li><li>1 whole green tomato, sliced rounds </li><li>1 cup zucchini, sliced rounds </li><li>1/4 cup low-fat chicken broth<br /></li><li>1 Tbsp basil, chopped </li><li>1 Tbsp rosemary, whole leaves, pulled from stem </li><li>1 Tbsp fresh oregano, whole leaves pulled from stem </li><li> 1/2 cup canned tomatoes </li><li>Organic no-salt seasoning, to taste<br /></li></ul> <h4>Instructions</h4>Heat a skillet to medium heat and add the olive oil. Add the onions and chili pepper and stir to coat with oil. Cook until onion is just transparent. Add the tomato and zucchini rounds. Then add 1/4 cup chicken broth. Cook until the zucchini is tender. Add the fresh herbs and stir to mix. Add the canned tomato chunks and sprinkle with organic no salt seasoning. Serve as a side dish.<br /><br />You could have a smaller side and serve four. Since the veggies are low calorie, I would simply double the recipe though.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1690586422675206644.post-44130101619569418192008-08-30T13:33:00.000-05:002008-08-30T14:30:15.718-05:00Zucchini Pancakes<div class="art_intro" style="height: auto;"> <span class="recipe_title"> </span><div id="uctl_receipe_divRecipeStatsTop" class="recipe_statstop_noimg"><div id="uctl_receipe_divRecipeBoxTop" class="recipeboxtop-noimg"><div class="no-img"> <div id="uctl_receipe_divRecipeStats" class="recipestats-noimg"> <table id="uctl_receipe_tableRecipe" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td> <b><i></i></b>Servings: <span> 4</span><br />Serving size: 2 pancakes<br /> <br />Preparation Time: <span> 15 min</span><br /> Cooking Time: <span> 10 min</span><br /> Level of Difficulty: <span> Easy</span><br /> Course: <span>main meals</span> </td> <td class="nextstepsthird"><br /></td> </tr> </tbody></table> </div> </div> </div> </div> <!-- end insert top intro section with image box --> </div> <!-- end top intro section --><br /> <h4>Ingredients</h4><ul><li> 1/2 cup unbleached flour </li><li> 1/2 cup whole wheat flour </li><li> 1/4 cup unpacked light brown sugar </li><li>2 tsp baking powder </li><li> 1/8 tsp table salt </li><li>1 tsp ground cinnamon </li><li>1 tsp ground allspice </li><li>1 whole egg </li><li> 3/4 cup 1% low-fat milk </li><li>1 cup zucchini, shredded </li><li>1 tsp vanilla extract </li><li>2 tsp vegetable oil </li></ul> <h4>Instructions</h4><ol><li>Mix unbleached flour and whole wheat flour together in a large bowl. </li><li>Add the brown sugar, baking powder, salt, cinnamon, and allspice. Stir to mix.</li><li>Heat skillet or griddle to medium heat.</li><li>In a medium sized bowl combine the liquid ingredients. </li><li>Place one teaspoon of vegetable oil on griddle and use towel to rub over the griddle surface. </li><li>Use a 1/4 cup measure to spoon batter onto the griddle. </li></ol><br />Serving suggestion: Top with maple syrup, pumpkin butter, or apple butter.<br /><br />Makes about 8 pancakes. Serving = 2 pancakes.Unknownnoreply@blogger.com0