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Archive for the ‘vegetables’ Category

Candied Acorn Squash Slices

Ingredients
2 medium acorn squash
2/3 cup packed brown sugar
1/2 cup butter, softened

Directions
Preheat oven to 350deg&; cut squash in half lengthwise; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Arrange squash in a shallow baking pan; cover with foil. Bake until just tender, 25-30 minutes.

Combine sugar and butter; spread over squash. Bake uncovered, for 15-20 minutes longer, basting occasionally.

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Baked Zucchini Spirals and Meatballs Parmesan

Ingredients
1 (12-ounce) package Little Green Sprout’s Organics Veggie Spirals Zucchini or Green Giant Veggie Spirals™ Zucchini
8 ounces fully cooked turkey meatballs
1/3 cup plus 1/4 cup tomato sauce (1/4 cup for topping)
1/3 cup part-skim ricotta cheese
2 Tablespoons plus 1 Tablespoon grated Parmesan cheese (1 Tablespoon for topping)

Directions
1 Preheat oven to 350°F.

2 Cook Zucchini Veggie Spirals™ according to package directions and drain very well. Keep warm.

3 If store-bought, cook the meatballs according to the package directions. If home-made, heat until warmed through.

4 Mix all ingredients together in a medium sized bowl, except sauce and cheese for topping.

5 Spray an oven proof baking dish (1.5 quart or 8”x8”), with nonstick cooking spray and place the mixed ingredients in the baking dish. Top the dish with the extra sauce and cheese.

6 Place into the preheated oven until bubbling, about 15 minutes. Serve hot.

When cooking Zucchini Veggie Spirals™, always drain well before serving or adding to your favorite sauce. Use paper towels to pat dry and soak excess water. Replace the meatballs with cooked ground beef, turkey, or Italian sausage for a Bolognese style sauce.

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Peas with Shallots and Pancetta

Ingredients
2 tablespoons olive oil
1/2 pound pancetta, cut into small dice
3 shallots, halved and thinly sliced
Pinch red pepper flakes
1 pound frozen peas, thawed

Directions
Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.

Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

Total:20 min
Prep: 5 min
Cook: 15 min
Yield: 4 servings
Level: Easy

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Fried Okra with Tomatoes

Ingredients
1 cup buttermilk
1 (16-ounce) bag frozen okra, thawed
2 cups peanut oil
1 (8.5-ounce) box corn muffin mix (recommended: Jiffy)
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro’tel)
2 tablespoons tomato paste
1 tablespoon Creole or Cajun seasoning
2 tablespoons heavy cream
Salt and freshly ground black pepper

Directions
Watch how to make this recipe.

In a large bowl combine buttermilk and okra and let sit for 5 minutes

In a large cast iron skillet, heat peanut oil over high heat to 375 degrees F.

In a large bowl add the corn muffin mix. Using a slotted spoon remove the okra from the buttermilk and place it into the bowl with the corn muffin mix. Gently toss making sure all okra is well coated.

Carefully add half the breaded okra to skillet and fry for about 6 minutes, or until golden brown. Use a slotted spoon to remove okra to the paper towel lined plate. Fry remaining okra.

While okra is frying, in a large saucepan, combine diced tomatoes and chiles, tomato paste and Creole seasoning. Heat through over medium heat. Stir in heavy cream, season with salt and pepper and bring to a simmer. Remove to plate and top with fried okra. Serve immediately.

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Sweet & Sour Squash Salad

Ingredients
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup olive oil
2 tablespoons ranch salad dressing mix
1/4 to 1/2 teaspoon pepper
1/8 teaspoon salt
2 medium zucchini, thinly sliced
2 medium yellow summer squash, thinly sliced
2 celery ribs, chopped
1 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper

Directions
For dressing, whisk first six ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing.

Refrigerate, covered, until cold. Serve with a slotted spoon. Yield: 6 servings.

Recipe found here: Sour Squash Salsa Salad

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Chicken Stir-Fry

Ingredients
8 ounces uncooked whole wheat spaghetti
1/2 head bok choy (about 1 pound)
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cubed
1 celery rib, sliced
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1/3 cup coarsely chopped onion
6 tablespoons reduced-sodium teriyaki sauce

Directions
Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan.

Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine. Yield: 4 servings.

Recipe found here: Chicken Stir-Fry

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Zucchini Parmesan

Ingredients
4 medium zucchini, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 to 1 teaspoon minced garlic
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Directions
In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer.

Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings.

Recipe found here: Zucchini Parmesan

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