Saturday, August 27, 2011
Broccoli Plain and Simple
This straightforward recipe provides a terrific side dish to increase the color and healthfulness of any meal.
Ingredients
1 head of broccoli
2 tbsp. olive oil
1 large crushed clove of garlic
3 tbsp. lemon juice (fresh-squeezed is best)
Directions
Cut the tender broccoli florets off the broccoli and place them in a vegetable steamer in a pot with 1-2 inches of water in the bottom. Steam on high heat for 8-10 minutes or until the broccoli is bright green and tender when pierced with a fork. Do not overcook.
Combine the olive oil and the lemon juice and crush the garlic into it.
Place the broccoli into a serving dish and drizzle the oil/lemon/garlic mixture on it. Serve immediately while still hot (or zap briefly in a microwave to bring back to temperature when the rest of the meal is ready).
Eat well, be well, live deliciously!
Sunday, August 21, 2011
Manicotti with Baby Bella Mushrooms
Unless you have a source for gluten-free manicotti noodles (there are some on the market), then this recipe is not gluten-free. And it isn’t lactose-free as it uses both ricotta and mozzarella cheese, which are soft cheeses. It’s just plain delicious, however and a family favorite at our house. Serve with garlic bread, a Caesar salad, and red wine to enter bliss!
Ingredients
16 oz. manicotti noodles (about 16 noodles come in a box)
24 oz. tomato sauce
16 oz. grated mozzarella cheese
¼ cup grated parmesan cheese (for the top)
¾ cup ricotta cheese
2 eggs
3 tbsp. olive oil
1 lb. finely chopped baby Portobello mushrooms
1-2 tbsp. onion powder
1 tsp. garlic powder
½ cup finely chopped fresh basil (or 2 tbsp. dried basil but the dried is not nearly as good as the fresh)
2 tbsp. dried oregano
1 tsp. black pepper
salt to taste
Directions
Preheat the oven to 350°. Boil the manicotti noodles until done al dente (follow the directions on the package). Put a dash of olive oil in the water to help prevent the manicotti noodles from sticking together and run cold water over them right away when you drain them to keep them from getting gummy. You want them to be as firm as possible because you are going to have to stuff them with the other ingredients.
Chop the mushrooms and sauté them in olive oil for about 3-5 minutes, until soft. Add the chopped basil for the last minute or two to wilt it. Beat the eggs and combine them with the ricotta cheese and most of the grated mozzarella. Keep about ½ cup of mozzarella out to sprinkle on the top. Add the herbs/spices to the egg and cheese mixture. Add the mushrooms and basil to the egg and cheese mixture and blend together well.
Grease the baking dish with a little olive oil and then put in just enough tomato sauce to cover the bottom. Now comes the hard part. With a teaspoon, gently fill each manicotti noodle with the filling mixture. Place the stuffed noodles into the baking dish. If they tear while you are working with them, not to worry, just fill them with the filling mixture anyway and place them in the baking dish. When you have stuffed all the noodles and placed them in the baking dish, cover them with the rest of the tomato sauce. Then sprinkle the top with the mozzarella cheese and parmesan cheese reserved for this purpose.
Cover the dish with foil and bake at 350° for 40 minutes, then uncover and bake uncovered for another 15-20 minutes.
Eat well, be well, live deliciously!
Ingredients
16 oz. manicotti noodles (about 16 noodles come in a box)
24 oz. tomato sauce
16 oz. grated mozzarella cheese
¼ cup grated parmesan cheese (for the top)
¾ cup ricotta cheese
2 eggs
3 tbsp. olive oil
1 lb. finely chopped baby Portobello mushrooms
1-2 tbsp. onion powder
1 tsp. garlic powder
½ cup finely chopped fresh basil (or 2 tbsp. dried basil but the dried is not nearly as good as the fresh)
2 tbsp. dried oregano
1 tsp. black pepper
salt to taste
Directions
Preheat the oven to 350°. Boil the manicotti noodles until done al dente (follow the directions on the package). Put a dash of olive oil in the water to help prevent the manicotti noodles from sticking together and run cold water over them right away when you drain them to keep them from getting gummy. You want them to be as firm as possible because you are going to have to stuff them with the other ingredients.
Chop the mushrooms and sauté them in olive oil for about 3-5 minutes, until soft. Add the chopped basil for the last minute or two to wilt it. Beat the eggs and combine them with the ricotta cheese and most of the grated mozzarella. Keep about ½ cup of mozzarella out to sprinkle on the top. Add the herbs/spices to the egg and cheese mixture. Add the mushrooms and basil to the egg and cheese mixture and blend together well.
Grease the baking dish with a little olive oil and then put in just enough tomato sauce to cover the bottom. Now comes the hard part. With a teaspoon, gently fill each manicotti noodle with the filling mixture. Place the stuffed noodles into the baking dish. If they tear while you are working with them, not to worry, just fill them with the filling mixture anyway and place them in the baking dish. When you have stuffed all the noodles and placed them in the baking dish, cover them with the rest of the tomato sauce. Then sprinkle the top with the mozzarella cheese and parmesan cheese reserved for this purpose.
Cover the dish with foil and bake at 350° for 40 minutes, then uncover and bake uncovered for another 15-20 minutes.
Eat well, be well, live deliciously!
Saturday, August 6, 2011
Olive Pesto
This is a terrific spread to put on crackers or bread. It also makes for a delicious do-it-yourself pizza topping. I don’t add salt to it because the olives and the cheese are already pretty salty, but if you have a wicked salt tooth then add as you please.
Ingredients
3 cups pitted Kalamata olives
2 cloves of garlic (sliced)
¼ -½ cup olive oil (see how it goes)
1/3 cup walnuts
5 oz. Parmesan cheese
¼ tsp. black pepper
Directions
Put all the ingredients into a food processor and whirl until creamy smooth. Be careful with the olive oil, don’t add too much. Start out with about ¼ cup and add more if needed to get the consistency right for spreadability.
This pesto can be frozen in Ziploc bags and tastes surprisingly fresh when defrosted months (and even a year) later.
Eat well, be well, live deliciously!
Ingredients
3 cups pitted Kalamata olives
2 cloves of garlic (sliced)
¼ -½ cup olive oil (see how it goes)
1/3 cup walnuts
5 oz. Parmesan cheese
¼ tsp. black pepper
Directions
Put all the ingredients into a food processor and whirl until creamy smooth. Be careful with the olive oil, don’t add too much. Start out with about ¼ cup and add more if needed to get the consistency right for spreadability.
This pesto can be frozen in Ziploc bags and tastes surprisingly fresh when defrosted months (and even a year) later.
Eat well, be well, live deliciously!
Saturday, July 23, 2011
Shredded Zucchini Salad
This is a wonderful fresh and different way to prepare summer squash. You can tell that I grow a lot of it by all the squash recipes I have. I call this a zucchini recipe, but I often make it with a combination of summer squashes, including patty pans and crooknecks.
Ingredients
2-3 medium-sized zucchini squash grated (approximately 3 packed cups)
4 tbsp. olive oil
3 tbsp. Balsamic vinegar
2 tbsp. brown or black mustard seeds
1½ tbsp. finely chopped (or grated) fresh ginger
Directions
Grate the squash (leave the skin on). Either use the shredding attachment on the food processor or simply use a hand grater. As mentioned, I usually use a combination of squash. Patty pan squash is great for this recipe because it’s a bit on the dense side. Don’t use a larger squash that is seedy.
Grate or chop the fresh ginger.
Heat the olive oil in a small frying pan over high heat until smoke begins to rise off it. Add the mustard seeds and the chopped ginger and fry on high heat for approximately one minute, until the mustard seeds are popping and the ginger turns a little brown (two minutes at the most, unless your oil is not hot enough to start with).
Pour the hot oil, mustard seeds, and ginger over the grated squash. Add the Balsamic vinegar. Mix the ingredients together well. Chill. There you have it. Be prepared for an unusual flavor. This dish goes over very well at those summer barbecue potlucks.
Eat well, be well, live deliciously!
Ingredients
2-3 medium-sized zucchini squash grated (approximately 3 packed cups)
4 tbsp. olive oil
3 tbsp. Balsamic vinegar
2 tbsp. brown or black mustard seeds
1½ tbsp. finely chopped (or grated) fresh ginger
Directions
Grate the squash (leave the skin on). Either use the shredding attachment on the food processor or simply use a hand grater. As mentioned, I usually use a combination of squash. Patty pan squash is great for this recipe because it’s a bit on the dense side. Don’t use a larger squash that is seedy.
Grate or chop the fresh ginger.
Heat the olive oil in a small frying pan over high heat until smoke begins to rise off it. Add the mustard seeds and the chopped ginger and fry on high heat for approximately one minute, until the mustard seeds are popping and the ginger turns a little brown (two minutes at the most, unless your oil is not hot enough to start with).
Pour the hot oil, mustard seeds, and ginger over the grated squash. Add the Balsamic vinegar. Mix the ingredients together well. Chill. There you have it. Be prepared for an unusual flavor. This dish goes over very well at those summer barbecue potlucks.
Eat well, be well, live deliciously!
Balsamic Vinaigrette
This goes without saying. But I’m going to say it anyway, just in case someone needs a simple recipe for this salad dressing. I eat this every day on my salad at lunch and I never get tired of it.
Ingredients
¼ c. balsamic vinegar
¾ c. olive oil
3 tbsp. water
Directions
Combine, mix well, and put it on your salad!
Eat well, be well, live deliciously!
Ingredients
¼ c. balsamic vinegar
¾ c. olive oil
3 tbsp. water
Directions
Combine, mix well, and put it on your salad!
Eat well, be well, live deliciously!
Saturday, July 16, 2011
Three Sisters Summer Stew
The three sisters, according to the Iroquois, are corn, beans, and squash; and they like to stick together. Many Native American communities had a longstanding farming tradition of planting the three sisters together in the same mound, which is an excellent sustainable farming practice because they work well together to maintain healthy soil. Corn, beans, and squash are also a healthy eating combination for sustaining the human body. This recipe is vegan and gluten-free.
Ingredients
6 cups of uncooked squash sliced
1½ cups corn kernels
½ cup chopped green beans
1 chopped red pepper
2 cups chopped tomatoes or one 15-oz. can of diced tomatoes
2 cups pre-cooked black soy or black beans (one 15-oz. can or equivalent frozen)
½ cup finely chopped onion or 1 tsp. onion granules
2 tbsp. brown or black mustard seeds
2 cloves crushed garlic
½ cup finely chopped fresh basil (preferably Thai basil) or 2 tbsp. dried basil
3 tbsp. olive oil
2 tbsp. honey
½ tsp. oregano
½ tsp. thyme
¼ tsp. black pepper
salt to taste
Directions
Chop all the vegetables and herbs so that they are ready to go.
Heat the olive oil over high heat. When smoke begins to rise off the oil, put the mustard seeds and crushed garlic into the hot oil and allow them to fry until the mustard seeds “pop” and the garlic begins to brown. Add the onions, chopped green beans, and red peppers and allow to fry on high heat for 2 minutes, stirring frequently.
Turn the heat off. Add the tomatoes, honey, and herbs/spices. Turn the heat back on at a low simmer. Add the squash and basil and allow to cook over low heat for 7-10 minutes, stirring frequently. (If the soy beans are frozen, add them here, otherwise, wait to add them in a minute with the corn). Then add the corn and the soy beans. Continue to cook until all the ingredients are cooked, but the squash is still a bit crunchy. Cook this uncovered, otherwise the squash will tend to steam and get soggy. By leaving it uncovered, you can control the texture of the squash better and keep it a bit crispy even when cooked.
Here are some additional notes. I recommend using a combination of zucchini and patty pan squashes for this recipe. The corn kernels can come from a can (or frozen), but much better is to steam a couple of ears of fresh corn and then cut the kernels off the cobs. Yum. As for the soy beans, this recipe can also work with any other bean you want to use. I like to use black soy beans or black beans for the color contrast. If you are a fan of lima beans, then go for it and you will have a sort of succotash on steroids! Nothing does it for this recipe like fresh basil. I grow Thai basil in the garden and it’s heavenly.
Eat well, be well, live deliciously!
Ingredients
6 cups of uncooked squash sliced
1½ cups corn kernels
½ cup chopped green beans
1 chopped red pepper
2 cups chopped tomatoes or one 15-oz. can of diced tomatoes
2 cups pre-cooked black soy or black beans (one 15-oz. can or equivalent frozen)
½ cup finely chopped onion or 1 tsp. onion granules
2 tbsp. brown or black mustard seeds
2 cloves crushed garlic
½ cup finely chopped fresh basil (preferably Thai basil) or 2 tbsp. dried basil
3 tbsp. olive oil
2 tbsp. honey
½ tsp. oregano
½ tsp. thyme
¼ tsp. black pepper
salt to taste
Directions
Chop all the vegetables and herbs so that they are ready to go.
Heat the olive oil over high heat. When smoke begins to rise off the oil, put the mustard seeds and crushed garlic into the hot oil and allow them to fry until the mustard seeds “pop” and the garlic begins to brown. Add the onions, chopped green beans, and red peppers and allow to fry on high heat for 2 minutes, stirring frequently.
Turn the heat off. Add the tomatoes, honey, and herbs/spices. Turn the heat back on at a low simmer. Add the squash and basil and allow to cook over low heat for 7-10 minutes, stirring frequently. (If the soy beans are frozen, add them here, otherwise, wait to add them in a minute with the corn). Then add the corn and the soy beans. Continue to cook until all the ingredients are cooked, but the squash is still a bit crunchy. Cook this uncovered, otherwise the squash will tend to steam and get soggy. By leaving it uncovered, you can control the texture of the squash better and keep it a bit crispy even when cooked.
Here are some additional notes. I recommend using a combination of zucchini and patty pan squashes for this recipe. The corn kernels can come from a can (or frozen), but much better is to steam a couple of ears of fresh corn and then cut the kernels off the cobs. Yum. As for the soy beans, this recipe can also work with any other bean you want to use. I like to use black soy beans or black beans for the color contrast. If you are a fan of lima beans, then go for it and you will have a sort of succotash on steroids! Nothing does it for this recipe like fresh basil. I grow Thai basil in the garden and it’s heavenly.
Eat well, be well, live deliciously!
Saturday, July 9, 2011
Blue Ribbon Zucchini Relish
For nearly twenty years I have used my abundant garden zucchini to make relish. My zucchini relish has upstaged everything else at the barbecue on more than one occasion. When my children were young, I kept saying I wanted to enter my zucchini relish in the County Fair, but I never seemed to manage to do it. Finally, a few years ago, I actually did enter the relish and it won a blue ribbon (first place). This is the only thing I have entered in the County Fair. So here, for your delectable enjoyment, is the blue ribbon recipe. Read all the way to the end for advice about canning/preserving. It keeps in the refrigerator indefinitely, so you don’t have to boil it up in a canning vat if you have room in the fridge. This recipe makes about one quart. For larger quantities, simply multiply the ingredients.
Ingredients
2 packed cups grated zucchini (about 2 medium zucchini, approximately 2 inches across at thickest part and about 8 inches long)
1 large red pepper grated
1 large green pepper grated
½ onion is optional – read directions below about the onion (1 heaping tsp. onion granules can be substituted)
¾ c. white vinegar
½ c. maple syrup
2 tbsp. salt
2 tsp. cornstarch
1 tsp. celery seed
½ tsp. turmeric
¼ tsp. black pepper
Directions
First, let me say a word about the onion. Most zucchini relish recipes call for onion. I am a big fan of red pepper and I can’t eat onion (much as I like it) so I don’t use onion in my award-winning relish. I think it is a bit overbearing in the relish, anyway. If you love onion, then put some real live onion in this recipe. I go for the onion granules instead because they lend the onion flavor but are not as strong as the real deal.
That said, grate the zucchini and peppers (and onion if you choose). I use the grater blade on my Cuisinart for this task. Be sure to remove the core and seeds from the peppers. If you make a larger quantity and use large zucchini, be sure to remove seedy portions and use only the denser part of the squash.
Next put the vinegar into a pot that is large enough for all the ingredients. Add the dry ingredients to the vinegar (including the spices) and stir them in well, especially the cornstarch, so that there are no lumps. Then heat the mixture to a boil over medium heat stirring frequently to blend in the maple syrup and cornstarch. When the mixture has boiled and the maple syrup, salt, and cornstarch are clearly dissolved, add the grated vegetables and turn the heat down to a low simmer. Allow the relish to simmer for 30 minutes, uncovered, over very low heat. Stir it frequently.
Put the finished relish into a one-quart jar and store it in the refrigerator when cooled. The vegetables make a lot of juice, so use a slotted spoon to move the relish from the pot to the jar. Include only as much of the juice as you would like. I usually include all the juice, because it holds flavor secrets and I figure the relish can always be drained by using a slotted spoon to scoop it out of the jar later. You can choose how wet you want it to be. I think this relish tastes best when it has marinated for at least a month. As mentioned, it keeps very well in the refrigerator so I usually store it and wait a few weeks to open it up. Or you can preserve it by following the directions below.
To put this relish up in sealed jars as a preserve, fill each canning jar to within ½-inch of the top with relish, put a fresh and unused canning lid on it, and tighten it down with a ring. Place the jars of canned relish in a canning vat so that they are covered with water and boil them for 20 minutes. Then retighten the rings and allow to cool.
Great on veggie burgers, tofu burgers, and cheese sandwiches, this relish is also a dynamite addition to egg salad, deviled eggs, and potato salad. It makes a wonderful dip when combined with mayo.
Eat well, be well, live deliciously!
Ingredients
2 packed cups grated zucchini (about 2 medium zucchini, approximately 2 inches across at thickest part and about 8 inches long)
1 large red pepper grated
1 large green pepper grated
½ onion is optional – read directions below about the onion (1 heaping tsp. onion granules can be substituted)
¾ c. white vinegar
½ c. maple syrup
2 tbsp. salt
2 tsp. cornstarch
1 tsp. celery seed
½ tsp. turmeric
¼ tsp. black pepper
Directions
First, let me say a word about the onion. Most zucchini relish recipes call for onion. I am a big fan of red pepper and I can’t eat onion (much as I like it) so I don’t use onion in my award-winning relish. I think it is a bit overbearing in the relish, anyway. If you love onion, then put some real live onion in this recipe. I go for the onion granules instead because they lend the onion flavor but are not as strong as the real deal.
That said, grate the zucchini and peppers (and onion if you choose). I use the grater blade on my Cuisinart for this task. Be sure to remove the core and seeds from the peppers. If you make a larger quantity and use large zucchini, be sure to remove seedy portions and use only the denser part of the squash.
Next put the vinegar into a pot that is large enough for all the ingredients. Add the dry ingredients to the vinegar (including the spices) and stir them in well, especially the cornstarch, so that there are no lumps. Then heat the mixture to a boil over medium heat stirring frequently to blend in the maple syrup and cornstarch. When the mixture has boiled and the maple syrup, salt, and cornstarch are clearly dissolved, add the grated vegetables and turn the heat down to a low simmer. Allow the relish to simmer for 30 minutes, uncovered, over very low heat. Stir it frequently.
Put the finished relish into a one-quart jar and store it in the refrigerator when cooled. The vegetables make a lot of juice, so use a slotted spoon to move the relish from the pot to the jar. Include only as much of the juice as you would like. I usually include all the juice, because it holds flavor secrets and I figure the relish can always be drained by using a slotted spoon to scoop it out of the jar later. You can choose how wet you want it to be. I think this relish tastes best when it has marinated for at least a month. As mentioned, it keeps very well in the refrigerator so I usually store it and wait a few weeks to open it up. Or you can preserve it by following the directions below.
To put this relish up in sealed jars as a preserve, fill each canning jar to within ½-inch of the top with relish, put a fresh and unused canning lid on it, and tighten it down with a ring. Place the jars of canned relish in a canning vat so that they are covered with water and boil them for 20 minutes. Then retighten the rings and allow to cool.
Great on veggie burgers, tofu burgers, and cheese sandwiches, this relish is also a dynamite addition to egg salad, deviled eggs, and potato salad. It makes a wonderful dip when combined with mayo.
Eat well, be well, live deliciously!
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