Garden Stuffed Zucchini Boats

I have seen several versions of this recipe.  It’s a great way to get your veggies in!  I think I may sub in ground chicken or turkey.  I wonder if I could get Chris to eat these?  We’ll see.

3 medium zucchini
3/4lb. ground beef
3/4 C. chopped onion
1/2 C. chopped  green pepper
2 garlic clove, minced
1 1/2 C. water, divided
3/4 C. fire roasted diced tomatoes, with seeds and juice
1/2 C. chopped roasted red peppers, drained
1/3 C. chopped fresh mushrooms
1/4 C. ditalini or other small pasta
2 tsp. minced fresh tsp. dried thyme
1/2 tsp. minced fresh oregano or 1/4 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1/4 C. Parmesan cheese
1 C. shredded Italian cheese blend
Pasta sauce, optional

Preheat oven to 350 degrees. Halve zucchini lengthwise; place cut side down in an ungreased 13x9 baking dish.  Bake 10 minutes.  When cool enough to handle, scoop out seeds, leaving a 1/4 inch shell.

Meanwhile, in a large skillet, cook the beef, onion, green pepper, and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking into crumbles; drain.  Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is cooked al dente, 12-15 minutes.  Stir in Parmesan.

Spoon mixture into zucchini shells.  Place in an ungreased 13x9 inch baking dish; sprinkle with 3/4 cup Italian cheese blend.  Pour the remaining 1/2 cup water into the bottom of the dish.  Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer.  Serve with pasta sauce, if desired.

Pepper Parmesan Beans

I make a green bean side dish with feta cheese which has become a Christmas fan favorite over the years.  This would be a little different spin.
1 sweet red pepper, diced1 small green pepper, diced
1/4 C. chopped onion-->I have family members that don't like onions so I may just use onion powder here
1 garlic clove, minced
1/4 C. olive oil
1 1/2 pounds fresh green beans cut into 2 inch pieces
1 tbsp. minced fresh basil or 1 tsp dried basil
1 tsp salt
1/3 to 1/2 C. shredded Parmesan cheese

In a large skillet, saute the peppers, onion, and garlic in oil until the vegetables are tender, about 3 minutes.  Add the beans, basil and salt; toss to coat.  Cover and cook over medium low heat for 7-8 minutes or until the beans are crisp tender.  Stir in the cheese; serve immediately.

Stuffed Zucchini

This was an interesting recipe I saw on allrecipes.com.  I wonder if I can turn this into an appetizer.  I may also try it with Italian sausage  It might be the way I sell this to the members of my family that are less than excited about vegetables.

• 3 zucchini
• 1 pound pork sausage
• 1 cup dry bread crumbs
• 1 clove garlic, minced 
• 1 (32 ounce) jar spaghetti sauce
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese 

1. Preheat oven to 350 degrees F (175 degrees C).
2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Roasted Autumn Vegetables and Chicken Sausage

OK, I am having a hard time with this...autumn is coming.  Don't get me wrong, I like autumn.  It's what comes after autumn that gets to me.  This is something I am going to try and sell to Chris; he's a self proclaimed  Brussels sprouts hater but maybe, if I cut them small, he won't notice.

1 20oz. package cubed, peeled butternut squash
1lb. Brussels sprouts, trimmed and halved; quartered if they are large
1 large red onion, halved and thickly sliced
4 cloves garlic, minced
3 tbsp. olive oil
 1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
4 links cooked chicken sausage

Preheat the oven to 425 degrees.

Combine squash, Brussels sprouts, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl.  Spread on a large rimmed baking sheet.  Roast for 10 minutes.

Stir the vegetables and place sausages on the pan.  Continue roasting stirring once or twice, until the vegetables are tender, 20 to 25 minutes more.

Serves 4; 1 serving = 1 1/2 cups vegetables and 1 sausage link.  Calories 334, fat 16g., cholesterol 60g., carbs 34g., protein 18g., fiber 8g., sodium 599mg., potassium 972mg.

Cherry Tomato Vinaigrette

This is something we can make when tomatoes come into season.  I found it in the June 2013 Bon Appetit magazine.  The magazine pairs it with a Ricotta Omelet which you will see next but also suggests pairing it with pasta and feta or with grilled flank steak, or grilled veggies.

1 pint cherry tomatoes
3 tbsp. olive oil, divided
1 shallot, finely chopped
1 tbsp. (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tbsp. chopped fresh chives

Cut half of the cherry tomatoes in half.  Heat 1 tbsp. oil in a medium saucepan over medium heat.  Add shallot and cook, stirring often until softened, about 4 minutes.

Ad halved and whole tomatoes and cook, stirring occasionally until beginning to release juices, 4-6 minutes.  Mash some of the tomatoes with a spoon.

Add 1 tbsp. vinegar and remaining oil; season with salt and pepper.  Serve warm or at room temperature.  Add chives just before serving.

Roasted Butternut Squash Medley

As I grow older, I find more and more vegetables that I like.  I have only cooked butternut squash once or twice.  They were always a little intimidating when I would see them in the store.  Kind of a tough nut to crack...no pun intended.

4 slices bacon, chopped
3 tbsp. balsamic vinaigrette dressing
1 tsp. Dijon mustard
1 tsp. sugar
1 butternut squash, peeled, cut into 3/4 inch cubes
1/2lb. fresh green beans, trimmed
2 red peppers, quartered
1 onion, cut into 6 wedges

Heat oven to 425 degrees.

Cook and stir bacon in a large skillet until crisp.  Remove bacon from the skillet with a slotted spoon, reserve 2 tbsp. drippings and pour into large bowl.  Drain bacon on paper towels.

Add dressing, mustard, and sugar to drippings; mix well.  Reserve 1 tbsp. dressing mixture.  Toss vegetables with remaining dressing mixture; spread onto rimmed baking sheet sprayed with cooking spray.

Bake 30 minutes or until vegetables are tender, turning after 15 minutes.

Spoon vegetables into bowl.  Add bacon and reserved dressing mixture; mix lightly.

Zucchini with Goat Cheese

Those of you who have followed the blog know that I think goat cheese should go on just about anything.  I am curious to try it with zucchini.  I may have to make this on a smaller scale because Chris doesn't share my  love of zucchini.  He has a phobia of vegetables with 3 or more syllables.

2 1/2 pounds zucchini
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil, divided
2 tbsp. chopped green onions
3 cloves garlic, minced
3 tbsp. chopped fresh basil
1/3 C. chopped fresh parsley
3 eggs. beaten
2oz. goat cheese, crumbled
3 tbsp. breadcrumbs

Season zucchini with salt and pepper.  Heat 2 tbsp. olive oil in skillet over medium heat and saute onion, and garlic until translucent.  Add zucchini and cook about 10 minutes, stirring occasionally.  Add basil and parsley and stir to mix.  Remove from heat and set aside.

Beat eggs and goat cheese in large bowl.  Add zucchini mixture and stir to mix.  Pour mixture into sprayed  2 quart baking dish.  Sprinkle breadcrumbs over zucchini mixture.

Drip remaining 1 tbsp. of oil on top.  Bake at 400 degrees for 20 to 30 minutes or until lightly browned on top.

Crispy Coated Zucchini and Yellow Summer Squash

OK, here is a recipe I am going to make after our annual trip to the Madison farmer's market.  They always have fantastic zucchini and yellow squash.  I have tarragon growing on the deck.  I am not going to wish the summer away but I can't wait to make this.

3/4 C. panko
1/4 C. grated Parmesan cheese
3 1/2 tbsp. olive oil divided
12oz. zucchini, sliced (about 2 1/2 cups)
12oz. yellow squash (about 2 1/2 cups)
3/4 C. thinly sliced halved sweet onion
2 tbsp. fresh tarragon
1 large garlic clove, minced
1/4 tsp. kosher salt
1/8 tsp. pepper

Heat oven to 450 degrees.  Generously spray large rimmed baking sheet with cooking spray.  Combine panko and Parmesan cheese in a small bowl; stir in 2 tbsp. of the oil until crumbs are moistened.  Sprinkle on third of the panko mixture over baking sheet.

Toss zucchini, yellow squash, onion, remaining 1 1/2 tbsp. oil, tarragon, garlic, salt and pepper in large bowl to coat.  Arrange in a single layer on a baking sheet, overlapping slightly if necessary; sprinkle with remaining panko mixture.

Bake 20 to 25 minutes or until panko mixture is golden brown and vegetables are lightly brown on the bottom.

Oven Roasted Asparagus

I haven't eaten a ton of asparagus this season.  It just hasn't looked that great.  I have made asparagus with lemon pepper and Parmesan lots of times but I usually just saute it.  This seems a little for finished.

1 bunch thin asparagus spears, trimmed
3 tbsp. olive oil
1 1/2 tbsp. grate Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 tsp. sea salt
1/2 tsp. ground black pepper
1 tbsp. lemon juice (optional)

Preheat oven to 425 degrees.

Place the asparagus into a mixing bowl and drizzle with the olive oil.  Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt and pepper.  Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender 12 to 15 minutes depending on thickness.  Sprinkle with lemon juice before serving.

Lemon Vinaigrette Potato Salad

There is a potato salad recipe on the blog here that I have made many times.  It is mayonnaise based.  This is almost the same recipe minus the mayonnaise.  It's a great way to trim some calories and the lemon with just make the rest of the flavors in the salad pop.  If I am making this for the immediate family I will probably omit the onions; Mom doesn't like them.  If I am making it for a different crowd, I may switch out the regular onion for green or red; just to switch it up some.

3lbs. red potatoes, cut into 1 inch cubes
1/2 C. olive oil
3 tbsp. lemon juice
2 tbsp. minced fresh basil
2 tbsp. minced fresh parsley
1 tbsp. red wine vinegar
1 tsp. grated lemon peel
3/4 tsp. salt
1/2 tsp. pepper
1 small onion, finely chopped

Place potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 or until tender.  Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.

Drain potatoes.  Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat.  Serve warm or chill until serving.

Garlicky Asparagus

It's almost asparagus season.  I have had some so far, it has been OK and each time I buy some it tastes better than the time before.  It's funny to me that I didn't like asparagus until I got divorced.  I guess starting my new life I was more than willing to try new things.  Who knew??  Who knew those weird looking little stalks would be so good and make other things taste good too.  Saute some and toss it into an omelet while you cook it.  Add a little lemon pepper and YUM!

I am going to try this with my next batch of asparagus.

1lb. asparagus spears, trimmed
1 tbsp. olive oil
2 garlic cloves, thinly sliced
1/8 tsp. salt
1/8 tsp. black pepper

Steam asparagus 4 minutes or until crisp tender.

While asparagus steams, heat olive oil over medium heat in a large skillet.  Add garlic; cook 2 minutes or until fragrant, stirring frequently.  Add asparagus, salt and pepper and toss to combine.

Herbed Corn and Carrots

I found this recipe in Simple and Delicious Magazine and want to put it out here as a possibility for Easter dinner.  The orange and yellow looks great on a plate.  Plus, it will be quick and easy right before we serve.

1 16oz. pkg. frozen corn
1 large carrot, chopped
2 tbsp. water
3 tbsp. butter cubed
3/4 tsp. dried basil
1/2 tsp. onion powder
1/2 tsp. dried parsley flakes
1/8 tsp. pepper

Combine corn, carrot and water in a large microwave safe bowl.  Cover and microwave on high for 6 to 8 minutes or until vegetables are tender.  Drain.  Add butter and seasonings, stirring until butter is melted.

Pancetta and Chive Smashed Potatoes

We made this at at cooking class at Flavour Cooking School.  Chris will maintain that they would be better without the brussels sprouts.  I didn't mind the sprouts; Chris was pretty offended by them.  I think the sprouts kept me from eating the whole bowl by myself.

3lbs. Yukon gold potatoes
1-2 tbsp. sea salt
8oz. diced pancetta
2 tbsp. butter
2 small shallots, diced
2 cloves garlic, minced
1/2lb. brussels sprouts
1/4 C. white wine
2 tbsp. whole grain mustard
1/2-1 C. heavy whipping cream at room temperature
4-6 tbsp. unsalted butter at room temperature
1/4 C. minced fresh chives
Sea salt and black pepper to taste

Peel potatoes and cut into 1 inch chunks.  Place in a large pot and cover with cold water.  Add salt and bring to a boil.  Reduce heat and simmer until knife tender.  Drain potatoes thoroughly and return to pot.

Add pancetta to a cold large cast iron pan.  Heat over medium flame and saute until crispy, about 8-10 minutes.  Remove pancetta from pan and drain.  Remove all but 2 tbsp. of fat from the pan.

Add butter to saute pan and stir until melted.  Add shallots and garlic to pan.  Saute until aromatic, about 2 minutes.

Rinse brussels sprouts with cold water.  Pull off any limp outer leaves.  Trim tough ends off bottom of sprouts.  Cut in half lengthwise.  Thinly slice brussels sprouts into 1/2 inch threads.  Add brussels spouts and stir to coat in fat.  Saute until partially softened, about 3-5 minutes.

Add wine and deglaze the pan.

Stir in mustard to coat brussels sprouts.  Saute until bright green and al dente about 2-3 minutes more.  Do not overcook or they will be bitter and limp.  If you are Chris, you have skipped the last 3 steps and are moving on.

Add pancetta and brussels sprouts to hot potatoes.  Add cream, butter and chives.  Mash lightly until crushed but still chunky.  Add more cream and butter as desired.  Season to taste with salt and pepper.  Serve immediately.

Sweet Potato Casserole

I have been wondering how I went through most of my life not liking sweet potatoes.  Now I am hard pressed to find a way to fix them that I don't like.  Although, I will be honest, the canned yams with butter, brown sugar and marshmallows is probably too sweet for my taste.  I have fillings that are vibrating just thinking about them. This is yummy in a non diabetic coma inducing way!  Enjoy!

4 C. sweet potatoes, cubed
1/2 C. white sugar
2 eggs, beaten
1/2 tsp. salt
4 tbsp. butter, softened
1/2 C. milk
1/2 tsp. vanilla
1/2 C. packed brown sugar
1/3 C. all purpose flour
3 tbsp. butter softened
1/2 C. chopped pecans

Preheat oven to 325 degrees.  Put sweet potatoes in a medium saucepan with water to cover.  Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk, and vanilla.  Mix until smooth.  Transfer to a 9x13 baking dish.

In a medium bowl, mix the brown sugar and flour.  Cut in the butter until the mixture is coarse.  Stir in the pecans.  Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes or until the topping is lightly browned.

Snow on the Mountain Green Beans

I was tasked with bringing a green vegetable to my aunts' for Christmas today.  I poked around and found this recipe on allrecipes.com.  I added red pepper slivers for some festive color and this was a huge hit today.  I did not boil the beans, I sauteed them only.  I didn't want them to end up smooshy.

2lbs. fresh green beans
2 tbsp. butter
1 tbsp. olive oil
Sea salt and freshly ground black pepper to taste
1 1/2 tbsp. lemon juice
1/2 C. crumbled feta cheese

Bring a large pot of lightly salted water to a boil. Add green beans, and cook uncovered until just tender, 3 to 4 minutes. Meanwhile, melt the butter with the olive oil in a large skillet over medium-high heat. When the beans are almost tender, drain and add to the skillet. Continue cooking the green beans in the butter until they are tender, about 2 minutes more.

To make the recipe more festive ( I made these for Christmas dinner), I added slivered red peppers.

Season the beans with salt, pepper, and lemon juice. Place onto a warmed serving dish, and sprinkle with crumbled feta cheese

Sweet Potato Casserole

Add this to your menu for Thanksgiving.  In the Penzey's catalog it is described as dessert AND a vegetable serving.  Thanksgiving is wonderful, isn't it?  We talked some today about sweet potatoes being made sweet or savory.  I like them both ways and cannot figure out how it took me 40 years to figure out that I like them.

3 medium sweet potatoes (1.5lbs or so)
1/2 C. cream (half and half works fine as well)
1/2 C. light brown sugar, packed
1/2 C. white sugar
2 tsp. cinnamon
1/8 tsp. ground cloves
1/4 tsp. ginger
1/4 tsp. nutmeg
1-2 tsp. vanilla
1-2 tbsp. all purpose flour
1/2 C. butter, melted
2 eggs, beaten

Topping
1/2 C. all purpose flour
1 C. chopped pecans
1 C. light brown sugar, packed
5 tbsp. butter, melted

Preheat the oven to 400 degrees.  Poke a few holes in the sweet potatoes with a fork.  Bake for 1 hour or until fork tender.  Remove from the oven and let cool.  Turn the oven down to 350 degrees.  Cut open the sweet potatoes and scrape the insides into a large bowl.  Mash the potatoes.  Add the cream and mix thoroughly until creamy.  Add the brown and white sugar and mix well.  Add in the spices, flour and melted butter and mix well.  Add the eggs and mix again.  Spoon the mixture evenly into a 9x9 inch pan.  Set aside.  In a medium bowl, combine all of the topping ingredients.  Stir until crumbly.  Spoon the topping mixture evenly on top of the sweet potato mixture.  Bake at 350 degrees for 30 minutes until topping is bubbling and brown, let cool for at least 10 minutes and serve.

Pickled Beets

I wonder if I can do Aunt Nellie justice??  I am also thinking that I need to take some time off of work to try these recipes while I still have veggies coming from the farmer's market.

2 1/4lbs. raw beets, scrubbed
2 C. white or cider vinegar steeped in 2-3oz. pickling spice
1/4 C. granulated sugar (optional)
Pinch crushed red chile pepper (optional)

Preheat the oven to 400 degrees.  Place the beets in a roasting pan and roast in the oven for 50 minutes-1 1/2 hours or until beets are soft when pierced with the tip of a sharp knife.  Remove from the oven and leave to cool.

When cool enough to handle, peel away the skins from the beets and quarter or slice them.  Pack into warm sterilized mason jars, then pour over the vinegar so it covers the beets completely.  Add the crushed chile pepper if using.  Process in a boiling bath for 30 minutes then cover and seal with a two part top and label.

Give the jars a little shake so that the ingredients mingle together and store in a cool, dark, place.  Allow to mature for 1 month, and refrigerate after opening.

Freezer Pickles

I am going to try these next summer when the cukes are coming out of the garden by the dozen.  I have memories of making pickles at Grandma's when I was a kid, it involved a lot of cooking usually on the hottest day of summer.  I don't think I appreciated how good those pickles were back then. 

2 large cucumbers
2 shallots
1/2 green pepper (optional)
1-2 tsp. sea salt
1/2 C. cider or wine vinegar
3-5 tbsp. granulated sugar
A good pinch of ground tumeric and celery or dill seeds or 1/2-1 tsp. yellow mustard seeds.

Scrub and slice the cucumbers thinly.  Slice the shallot into wafer thin slices and finely chop the green pepper if using.

Put the vegetables in a large bowl, sprinkle the salt over the top, mix well and leave for 2 hours to draw out the moisture.

Transfer the vegetabels to a colander, rinse in cold water; and drain well, pressing them down lightly to squeeze out the moisture.  Then put them into a clean dry bowl.

Mix the vinegar and the sugar to taste.  Stir the liquid to dissolve the sugar; then add the spices.  Pour the  mix over the vegetables, cover and refrigerate overnight.

Transfer to clean portion sized freezer safe containers ieaving 1/2 inch of space at the top.  Seal label and freeze.  To use, thaw overnight in the fridge, then keep refrigerated and use within 1 week.

Roasted Beets

Beets...I have loved them (pickled) since I was a child.  I love the texture and the tang of a pickled beet.  Aunt Nellie's in a jar were a fan favorite and who doesn't love putting them on your plate with mashed potatoes so you can have hot pink taters???  I have found over the last couple of years that I like beets roasted too.  There is something so earthy about a roasted beet.  I plan to hit the farmer's market next week and I think beets will be on my list.

Cut off all the leaves of your beets; do not peel.  Toss with a splash each of olive oil and water; then salt and pepper to taste.  Wrap each beet in foil and roast at 425 degrees for 40 to 50 minutes.  Let cool slightly, then unwrap and rub off the skins.

If you'd like, cut the beets into wedges and toss with crumbled blue cheese, pistachios, arugula and olive oil.  Season with salt and pepper.

The beets are also good with just salad greens and some balsamic.

Butternut Squash Au Gratin

Everything is better with cheese...even on a veggie that might not be a favorite without it.  I made squash soup last year and it turned out yummy.  We'll give this a try on a cool fall evening.

1 butternut squash
4 slices bacon
1 small sweet onion, thinly sliced
2 tbsp. flour
1/4 tsp. pepper
1 C. chicken broth
1 1/2 C. shredded Cheddar cheese

Heat oven to 350 degrees.  Cut squash lengthwise in half; discard seeds.  Remove peel.  Cut each half crosswise into thin slices.  Place in large saucepan.  Add enough water to cover the squash.  Brin to boil on high heat; simmer on medium low heat 8 to 10 minutes or until squash is tender.

Meanwhile, cook bacon in skillet until crisp; remove from skillet; reserving 1 tbsp. drippings in skillet.  Drain bacon.  Add onions to drippings; cook and stir 5 minutes.  Stir in flour and pepper; cook and stir 1 minute.  Add broth; cook and stir 3 minutes or until sauce is thickened.  Remove from heat.  Stir in 1 C. cheese.

Drain squash.  Arrange half in 8 or 9 inch square baking dish; cover with half of the sauce.  Repeat layers; top with bacon and remaining cheese.  Bake 25 to 30 minutes or until heated through.