Vegetables – you might not know.
March 12, 2009 - Written by DianaWe went to the store and stocked up. I sometimes buy vegetables that the kid(or even adult) at the checkout isn’t able to identify. Usually my husband doesn’t know all of them either, but he eats them. Yesterday I got a real strange look after one of the veggies and the girls asked,"Do you like use these in recipes?" I told her I did, but I wondered what else she was thinking I used them for. So today I will identify for you the three she had difficulty with.
Parsnips – they look like a large cream colored carrot. They also tastes like carrots, only stronger. You can boil them, roast them, grill them, bake them or cook them just about any way that you cook your carrots. I don’t eat them raw, but they can be. We tried to grow some last year, but I think we need a do over. We forgot what we planted and had to uproot it to figure it out. Parsnips need a little bit of frost before you pull them up, so it’s really a northern vegetable. I love …
Parmesan Potatoes Au Gratin
February 3, 2009 - Written by Diana
I wanted to post this last night, but I was too busy watching the Superbowl (and taking nap – don’t tell anyone but I slept through some of it). My husband went to a brother’s home to watch the Steelers play. I made some Parmesan Potatoes Au Gratin for him to bring and share with everyone( which was really only two other people). My son had school today so we stayed home and monitored the game from home without all the ruckus. This is a really good side dish, easy to make, and the garlic and parmesan is very fragrant. I have a mandolin that I use to slice the potatoes to a medium thickness and onions into really thin even slices. You can substitute Romano for Parmesan in this dish or do a mix of both. I know it was good because my husband brought home the dish – totally sparking clean. Sharon & John – we know what you have in your fridge.
Ingredients:
- 6-8 medium potatoes sliced medium thickness
- 3 tbs Honey
- 2 tbs butter
- 1/4 tsp salt
- 1/8 tsp ground cinnamon
- 1/8 tsp ground ginger
- 2 med acorn squash
- In a small bowl, combine the honey, butter, salt, cinnamon, and ginger. Cut squash in half; discard the seeds. With a sharp knife, cut a thin slice from the bottom of squash to allow it to sit flat.
- Place cavity side up in greased 15 in X 10 in X 1 in pan. Fill Squash halves with butter mixture.
- Cover and bake at 375 degrees for 1 …
Smashed Cauliflower Potatoes
December 1, 2008 - Written by Diana
I love this delicious great tasting dish. It doesn’t take a long time to make, and the garlic, potatoes and cauliflower all blend together quite well. I used Grana Padano Cheese, a cheese that is similar to Parmesan Reggiano. It’s a hard cheese that adds a really nice flavor to this dish. PR – may be substituted. Ingredients:
6-8 small red potatoes
1/2 head of cauliflower
3 -4 cloves of garlic
Olive Oil
Salt& Pepper
Herbs du Provence
Grana Padano Cheese
Directions:
Quarter potatoes and cut cauliflower florets into similar size pieces. Boil water in a large pot, add potatoes and cauliflower. When fork tender, drain off as much water as possible. In a high sided skillet, saute garlic in about 4 tbs of Olive Oil on a low heat until cooked really well in order to infuse the oil with a garlic taste. Take garlic out and throw into compost. After Potatoes and Cauliflower has drained, put back into pot and smash with potato masher, or …
Apple Raisin Stuffing
November 25, 2008 - Written by DianaI’m not a big fan of sausage or meat-turkey stuffing recipes. I added apples and raisins to my turkey stuffing a few years back and it became a big hit with my family. You could go totally vegetarian by using a vegetable stock instead of turkey or chicken.
3/4 cup butter melted 1 onion chopped small 1 celery stalk chopped small 1 apple peeled, cored and chopped 1/2 cup golden raisins 1 1/2 cups turkey or chicken stock (may substitute vegetable stock) 5 cups dried(or lightly toasted) bread cubes 1/8 tsp sage 1/8 tsp thyme Salt & pepper
Sauté slowly onion and celery in butter. When soft, add raisins, apple and stock, bring to boil. Mix with bread crumbs, sage, thyme, salt and pepper, put in butter baking dish, cover and bake in oven at …
Cinnamon Apples
November 22, 2008 - Written by DianaLast weekend, College Girl and her friends stopped by for breakfast. It was really a fun, loud, easy going, young person’s time at our home. My husband, son and I enjoyed having everyone there and I made a bunch of different things to fill them up. I also like to have a variety because not everyone enjoys the same things. My husband and son helped out with all of the preparations, so it went pretty smoothly. Most of what I made I stuck in the oven, even the bacon (although I did burn a batch and had to start over). One of my favorite great food dishes to make is cinnamon apples, and it’s simple too. This would make a great Thanksgiving side dish or dessert.
- Peel and Core Apples (I used about 8 )
- Slice Apples into thin to medium slices
- Put apples into a glass bottom dish or pan
- Pour apple cider over top of the apples – enough to cover the bottom of the pan(probably 1 – 1 1/2 cups).
- Sprinkle cinnamon over top of …
Red cabbage & Onion
September 27, 2008 - Written by DianaI made this dish and we loved it. The picture does not do it justice, but it’s all I have. I also added carrots to mine, but I prefer it without the carrots.
It’s especially the right time to do this recipe since you may be pulling cabbage and other crops in out of the garden now. Red cabbage seems to do better in my garden, the cabbage worms don’t hit it as hard, so we get to enjoy it more. With the vinegar and brown sugar it makes kind of a sweet and sour combination that is really filled with flavor. I like my cabbage to be a little on the crunchy side, but you can cook it longer if you like. Enjoy!2 tbs Olive oil
1 onion sliced
1 small head of red cabbage – sliced into strips
1 cup brown sugar
1/4 cup red wine vinegar
salt & pepper
Saute the onion in olive oil. When onions are soft, add the cabbage and cook until it starting …
Tomato Caprese – Delicious and Beautiful
September 11, 2008 - Written by DianaI’ve been making Tomato Caprese for years, although this year it has a name everywhere. I’ve made it and seen versions of it done so different ways. I placed it on a platter for labor day, but we’ve had it chunky with mozzarella balls or small tomato pieces with small mozzarella pieces in a bow or even mozzarella and basil stuffed cherry tomatoes. No matter how you slice it or stack it, it’s just a perfect side dish to a meal. It’s fast and easy and delicious. It goes very quickly and no leftovers. Not only that, but it’s such an easy recipe, that once someone sees it they copy it for their own gatherings.
Ingredients:
- Tomatoes – different color tomatoes best for contrast
- Mozzarella
- Basil – Fresh from my garden
- Light Balsamic Vinaigrette (Newman’s own is my favorite)
For Labor Day, I took slices of the tomatoes and alternated them with slices of mozzarella. I chopped up the basil …
Spaghetti Squash Medley
August 6, 2008 - Written by Diana
I made this spaghetti squash medley when my cousins visited the other day. I wanted a special side dish, that would seem summery and light, and also would use some of the vegetables I grow in my garden. The spaghetti squash itself was the only vegetable I didn’t have planted, but I may try it next year.
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Honey Spice Acorn Squash with Cinnamon Apples
January 27, 2009 - Written by Diana
I found this recipe for Honey Spice Acorn Squash in my Taste of Home Cookbook. I changed it up a little by stuffing it with cinnamon apples right before the end of the baking and it turned out really scrumptious. This dish goes well with a nice roast chicken or turkey breast.
Ingredients:
Directions:
