Fresh Herb Pasta Sauce

In large pot heat for 3 minutes:

4 T extra virgin olive oil
4 cloves garlic, chopped
1 cup onion, chopped
2 celery stalks, chopped

Add:


10 tomatoes (blanched, and skinned)
6 oz jar tomato paste

1/2 cup parsley, chopped
4 T rosemary, chopped
2 T thyme, chopped
1/2 cup basil, chopped
2 tsp salt
2 T sugar

Heat to a low simmer. In batches put in blender and puree until smooth. Put back in pot and simmer for an hour or more.

Asian Toasted Sesame

This meal is a favorite of mine to cook because it is so easy and versatile! I use whatever veggie I have on hand. I have used broccoli, carrots, red peppers, sugar snap peas, frozen oriental mix, and the list goes on and on. This time around I used fresh green beans, a green pepper, and Jicima. I learned that I LOVE Jicima. It tasted a lot like water chestnuts. Same texture!

Boil spaghetti according to directions. Enough that if you take your thumb and pointer finger and make a circle.

While the spaghetti is cooking, heat 2 T vegetable oil. Saute for 5-7 minutes:


2 fist fulls of green beans
1/2 cup Jicama
1 green bell pepper
(or whatever vegie you have on hand)

Then add to your vegies:

1/2 cup chicken broth
1/2 cup Kraft Asian Toasted Sesame salad dressing
1/2 cup sliced Almonds

Serve over hot spaghetti

Summer Squash and Spinach Stew

I started getting Bountiful Baskets and so I tried incorporating as much of the vegies as possible.

Heat in soup pot on stove top for 10 minutes:

2 T oil
1 garlic clove
1/4 cup onion
1 celery stick, cut
1 potato, cubed

Add and heat for 10 more minutes:


2 summer squash
1 tsp salt
1 tsp pepper

Add and heat for 10 or more minutes (I let it go for 30):

1 bottle tomotoes, drained
1 cup cubed left over pot roast, or more

Before you are ready to serve, add and heat for 5 minutes:

1 cup chopped spinach

Brussel Sprouts

Now before you disregard this recipe, you have to know the reaction of both husband and children. Kevin's first words were, "This is DEFINITELY a keeper!" The children all said, "I thought this was going to  be yucky, but I love it!" The older kids had two servings and the little children ate it all up!

So, now that you know it is yummy with all its buttery goodness, here is the recipe!

Boil for only 3 minutes in just an inch of water:

1 lb brussel sprouts

Drain the brussel sprouts and rinse in cold water.

Saute for 4 minutes:


3 T butter
1/2 cup onion

Cut brussel sprouts in half and add to the simmering onions with 3 more Tablespoons butter. Cook over medium heat for another 5 minutes.

Remove skillet from heat and stir in:

1/2 tsp salt
1/4 tsp pepper
1 tsp lemon juice
1/3 cup toasted almonds

Serve on a bed of rice.

*If you over cook brussel sprouts you get a bitter taste. Most people over cook the sprouts. You know you cooked them just right if you get a nutty buttery flavor!

Twice Baked Potatoes

I got a new serving platter and wanted to try something pretty on it. I also have a few potatoes left in our cold room. Twice baked potatoes it is!


Bake 5-6 potatoes.

Everyone does this differently.  I like to poke the potato with a fork and bake at 400 for an hour.

While the potatoes are cooking mix:

1 cup sour cream
4 T butter
1/2 tsp salt
1/2 tsp pepper
1 cup cheese
8 green onion, chopped

Then remove potatoes and slice in half. Scoop out the insides, leaving about 1/4 inch around the peel to keep its shape.

Mix the potato insides with the sour cream mixture. Add:

1/2 cup milk

Top with:

cooked bacon bits

Spoon the filling back into the potatoes and place on a baking sheet. Place baking sheet back into oven for 10-15 minutes.

note: I like to cook my bacon in the oven. 400 degrees for 15 minutes

Baked Southwestern Burritos

This recipe has been floating around pinterest as an egg roll recipe. I had a lot of tortillas I needed to get rid of, so I tried the recipe as a burrito instead. They were gooood!

Mix:


2 cups corn
1 can black beans, drained
10 oz frozen spinach, thawed, drained
2 cups mexican mix cheese
4 oz. diced green chiles
4 green onion
1 tsp cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne

Fold burrito around 1/4 cup mixture.

Spray sheet and spray tortillas, then salt.

Bake 425 for 15 minutes. Serve with warm salsa and sour cream.

Chibata Sandwich

No recipe here, just a fun idea for lunch. I love the chibata bread at walmart. Just butter the outside of the bun and throw it on the grill. Inside the sandwich use real mozzarella cheese, basil and tomato slices. I drizzled olive oil over the tomato for extra flavor!

Hot Turkey Melt

It's really easy to get bored with the same summer sandwich. Try this cheesy turkey sandwich for a change! Bring a washcloth to the table and be prepared for all the buttery goodness to drip down your chin. Mmmm

First saute for about 2 minutes:

1 T butter

multi colored peppers (I used red and orange)

Remove your peppers and generously butter two pieces of bread. Layer on one of the pieces:

sliced turkey

Provolone cheese

slices of tomato

cooked peppers

avocado

Serve hot!

Crash Hot Potatoes

My friend Erin posted a recipe on baking a boiled potatoes that looked really yummy! Click here for the original recipe. I had some left over baked potatoes in the fridge. (Am I the only one who wonders what to do with those?) I decided to try her recipe using my cold day old potatoes. I didn't have olive oil or kosher salt, so I just used what I had on hand. They turned out really really yummy!

On a baking sheet spread olive oil. I used vegetable oil.

Lay your potatoes (I like new potatoes. They are buttery and creamy!) on the sheet and then lightly smash with a potato masher.

Sprinkle the potatoes with salt and pepper.

Drizzle olive oil (I used really soft butter) over the potatoes to create the crunchy tops.

Bake at 450 for 20 minutes!

Fall Fettuccini

I was sick of cooked eggs and toast for lunch. Eggs and toast have been the lunch menu for the last week. Today was the first snow in the valley. I celebrated by using the zucchini on my counter. Hope you enjoy!

In a pot cook according to directions:

speghetti (make a circle by touching your thumb to your pointer finger. enough to fit in this circle)

In second pot heat on medium melt:

1 stick butter (real butter!)

Now add to the hot butter:
1 medium zucchini (you know, the one that's been on your counter for weeks)

Cook the zucchini for 2 minutes and then add:

1 package cream cheese
1/2 cup milk

Be patient while you stir this around. You will think the cream cheese will never melt down. It will look lumpy for a while. Just keep gently stirring.

Now add:

3/4 cup parmesan cheese

Stir in your drained speghetti noodles. Enjoy!

Baked Buttered Carrots

Here is another recipe I tried from the Food Nanny. I adjusted the time and temperature so I could cook it in the oven with my chicken. I'll post the chicken recipe soon! These turned out so yummy!

peel about 5 carrots. Cut in half length wise and then cut in half width wise.

Place the carrots in a 9x9 baking dish. Cover the carrots with water. Cover the dish with foil.

I placed the dish on the bottom rack so the chicken could sit on the top rack. I baked it at 375 for 1 hour and 30 minutes.

When the carrots are done. Drain the water and return carrots to hot baking dish. Dab with butter, salt and pepper!

Rotini Salad

Simple Summer Supper

I used Berenstein's Restaurant Recipe Italian dressing and really liked it.

Boil & drain according to directions on box:

12 oz garden rotini

Add and toss:

1 large bunch fresh broccoli, cut small
16 oz bottle Italian salad dressing
14 oz jar artichoke hears, quartered and drained
2 small tomatoes, chopped
1 avocado, sliced
4 oz feta cheese, crumbled

Place in fridge for several hours.

Gallo Pinto

This is a Costa Rican dish. Super easy and versatile. There are hundreds of ways to cook this. I found this one was very easy. I start the rice first so that it is ready to go. For 3 cups of rice you will use 3 cups of water and 1, 1/2 cups uncooked long grain rice. If I had celery on hand I probably would have thrown that in, too.

*What to do with the left overs? I added a large dollop of sour cream and 2 cups of shredded cheddar cheese. This filling makes great toquitos!! Place a couple tablespoons of filling on a flour tortilla and roll up tight. Place the rolled tortilla seem side down on a foil lined cookie sheet. Bake at 425 for 20 minutes. Dip in sour cream. My kids loved these!

Heat:

3 T oil

Add to hot oil and saute for 7 minutes:

1 small onion, finely chopped
1 green bell pepper, finely chopped
2 garlic cloves, finely chopped

After 7 minutes add and mix well:

1 tsp cumin
1/2 tsp ginger
2 T worcestershire sauce
1/2 tsp salt
3 cups cooked rice

Now add and mix well:

2 cans black beans, drained
hand full of cilantro, chopped fine

Baked French Fries

I have fallen in love with the potato all over again...so have my kids.

8 potatoes, cut into fries. Don't peel. I used red potatoes, but you could use russet

In a small bowl mix:

4 T olive oil
2 tsp salt
2 tsp chili powder
1 tsp cumin
1/8 tsp pepper

Pour the flavored oil over the potatoes and mix well. I use a large gallon ziploc bag. Lay potato slices in a single layer on greased cookie sheet.

Bake uncovered at 450 for 30 minutes.

Dip in your favorite dipping sauce.

Baked Potato Chips

I wish I would have had this recipe when I was pregnant with Jewels. I craved potatoes constantly and would stand over the stove cooking them for 40 minutes. It never occured to me to just slice the potato and throw them in the oven. These potato chips are crunchy on the outside skin and soft in the middle. I absolutely love them!  My kids can't get enough. I served these with flower-shaped peanut butter and jelly sandwiches. ...and yes I labeled this post "vegie".

Clean 3 russet potatoes and slice 1/4 inch thick. I used a crinkle cutter, but you could use a knife.

In a plastic bag (or just mix in a bowl) dump:

3 T melted butter
1/4 tsp salt

Toss the sliced potatoes in the butter salt mixture.

Lay the potato slices in a single layer on a cookie sheet (I line mine with tin foil...does anyone call it "tin" anymore?)

Bake uncovered at 450 for 20-25 minutes

20 minute Creamy Potato Soup

This is a quick fix for dinner!

Bring to a boil:

4 cups chicken broth

While this is coming to a boil cut your vegies:

4 potatoes (don't have to peel if you don't want to)
1 large carrot (don't have to peel if you don't want to)
1 celery stick
1/2 onion

Throw your vegies into the boiling broth. Lower the heat to a rapid simmer.

Add:

1 tsp seasoned salt (SeasonAll)

Stir occasionally. Simmer for 15 minutes

Add:

1 cup heavy cream

Simmer 5 more minutes, stirring frequently

Winter Pasta

Now that Thanksgiving is over we can officially begin eating the tomatoes we bottled in July! Most people do not have fresh tomatoes in their gardens this time of year. This recipe will help you use your bottled tomatoes!

Boil according to instructions:

1 lb penne pasta

In a food processor blend:

1/2 cup spinach
1 cup basil cup basil
1/2 cup Parmesan cheese
1/4 cup chopped walnuts
1 large garlic clove
1/4 tsp salt

now slowly add while slowly processing:

1/3 cup olive oil

Drain pasta and return pasta to pot.

Add:

1 quart bottled tomatoes, drained.

Add spinach/basil blend. Toss till warm. Serve with walnuts.

Broccoli Cheese Soup

Fall is my favorite season for soup! This is also a great meal to serve vegetarian friends or if your a vegie yourself :) In the picture I didn't have celery or carrots to work with. But the soup still turned out great.

Boil for 15 minutes:

1 cup carrots, cut

Remove carrots and set aside. Bring fresh water to a boil and blanch broccoli for 3 minutes. Drain and set aside broccoli. You may need to cook this in batches depending on the size of your pot:

3-4 large bunches broccoli

In a very large soup pot saute for about 5 minutes:

4 T butter
1/2 cup onion
1/2 cup celery
Add and whisk for about 30 seconds:

1/3 cup flour

Add very slowly and whisk over medium heat until thick. About 10-15 minutes. Stir often:

4 cups milk
1 tsp salt
1/2 tsp pepper


When the milk is thickened remove from heat. You do not want to add the cheese while the stove is still hot. It will curdle your soup. Add:

4 cups cheddar cheese. (Tillamook!!)
drained broccoli, and drained carrots

Serve warm!

Spinach Lentil Saute

Ok, now I'm not promising that your children will eat this. But hubby and I enjoy it! Plus it is really good every now and then to eat a meal that is nutritionally rich and free from sugar. If I still haven't convinced you to try it, hubby says it tastes like the topping off a vegie pizza.

In a large pot bring to boil:

4 cups water

Add:

1/2 cup lentils, rinsed
1/2 cup rice, rinsed

simmer the lentils and rice for 20 minutes. Stir occasionally

In a pan saute for 3 minutes:

4 T butter
1 cup onion
1 garlic clove

Stir into onion saute and cook for 10-15 minutes:

1 lb. mushrooms, sliced
10 oz frozen spinach, defrosted and juices squeezed
1 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne (I used red pepper for more heat)

Stir drained lentils and rice in with vegies. Garnish with shredded Swiss cheese

Hone Glazed Pork Chops with Garlic Roasted Vegies

The vegies in this dish are yummy enough to be the meal itself. The pork and vegies together should just fall apart in your mouth! I made up the vegie roast. I adapted the pork recipe from Miss Vickie's pressure cooker recipes so I could use in the oven. I tried pork in the pressure cooker and wasn't that thrilled. In fact, I had just about given up on pork chops until I tried this in the oven. The secret is not over cooking!

Honey glazed pork chops



In a big ziplock bag dump shake up until coated:

1/3 cup flour
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
6 pork chops, 3/4 inch thick

In a 13x9 baking dish melt 2 T butter.Place the 6 pork chops on top of the butter. Bake at 350 uncovered for 15 minutes.

Once the pork goes in the oven begin making the honey glaze.

In a small pot on the stove dump the following in and simmer for 15 minutes.

3 T butter
1/3 cup honey
1/4 cup brown sugar
1/4 cup soy sauce
1/3 cup lemon juice (I just use the bottled)
1 tsp ginger

After the pork cooks for 15 minutes. Take the dish out of the over and turn the chops over. Then pour honey glaze over the pork. Put the dish back in the oven for 20more minutes. Uncovered.

Garlic Roasted Vegies

In a 9x13 dish dump:

6 cut up potatoes (I used new potatoes)

3 carrots
1/2 onion, cut into chunks
6 cloves garlic, peeled

2 T butter cut up

lightly salt and pepper

Cover with foil (or the carrots will shrivel up) and bake at 400 for one hour.