Beef Stuffed Zucchini

Beef Stuffed Zucchini

Metric Ingredient Imperial 1 kg zucchini 2 lb 150 ml beef broth 2/3 cup 2 cloves garlic, minced 2 5 ml dried basil 1 tsp 250 ml extra-lean ground beef 1/2 lb 10 ml cornstarch 2 tsp 1 medium tomato, coarsely chopped 1 75 ml mozzarella cheese, grated 1/3 cup

Halve zucchini lengthwise. In a large skillet; bring 1/3 cup (75 ml) broth, garlic and basil to a boil over medium-high heat. Add zucchini halves, skin side up. Cook for 5 minutes. Remove zucchini; cool. Use a spoon to scoop out flesh leaving a shell. Chop flesh. In a small bowl; combine remaining broth with cornstarch. Brown and crumble beef in skillet. Add chopped zucchini and cornstarch mixture. Cook until thickened. Add tomato to beef mixture. Place zucchini halves on foil-lined baking sheet. Fill with zucchini mixture and sprinkle with mozzarella. Broil until the cheese is melted about 2 to 3 minutes.Serves 4

Zesty Zucchini Bake

ZESTY  ZUCCHINI  BAKE

 1 lb. Italian sausage or ground beef

3 med. onions, sliced

1 clove garlic, crushed

1/3 c. oil

1 (28 oz.) can tomatoes

2 tsp. salt (optional)

1/8 tsp. pepper

2 tsp. oregano

1 tbsp. wine vinegar

8 med. zucchini (3 lb.), sliced 1/4

   inch thick

3 tbsp. grated Parmesan cheese

 Saute onions and garlic with sausage until browned.  Add crushed tomatoes, seasonings and vinegar.  Bring to a boil and simmer 1 minute.  Arrange zucchini slices in a greased 3-quart casserole.  Top with tomato and meat mixture.  Sprinkle with cheese.  Bake at 400 degrees for 1 hour or until tender.  Makes 10 cups or 8-10 servings.   

Fried Zucchini with Tomatoes

FRIED  ZUCCHINI  WITH  TOMATOES

 1 med. zucchini

1 sm. onion, chopped

1 can tomatoes

3 tbsp. butter

1/2 c. Parmesan cheese

 Cut unpeeled zucchini into 1/4 inch slices.  In large frying pan, cook onion in butter until clear.  Add zucchini, fry 10 minutes.  Add chopped tomatoes with juice.  Bring to boil.  Season with salt and pepper.  Simmer 20 minutes.  Top with Parmesan cheese.  Heat until cheese melts.  

Zucchini Toss

ZUCCHINI  TOSS

 1 head lettuce, washed and chilled

1 sm. head Romaine, washed and chilled

1/4 c. olive oil or salad oil

2 med. zucchini, thinly sliced

1 c. sliced radishes

3 green onions, sliced

3 tbsp. crumbled blue cheese

2 tbsp. tarragon or wine vinegar

3/4 tsp. salt

1 sm. clove garlic, crushed

Dash of pepper (or to taste)

 Into large salad bowl, tear greens into bite-size pieces (about 10 cups).  Toss with oil; add zucchini, radishes, onions, and cheese.  Combine vinegar, salt, garlic and pepper; pour over salad and toss.  6 to 8 servings.  This also tastes great with any type of garlic bread!   

Overnight Cabbage

OVERNIGHT  CABBAGE

 1 lg. cabbage head, shredded

1 lg. onion, grated

1 sm. jar pimentos, chopped

1/2 green pepper, grated

1 1/2 c. white vinegar

2 c. sugar

1 tbsp. celery seed

1 tbsp. mustard seed

1 tbsp. salt

 Stir sugar and vinegar together until dissolved.  Mix all ingredients together and refrigerate overnight.  

Palatable Spinach

PALATABLE  SPINACH

 2 bunches spinach, well rinsed &

   dried, torn

1/2 lb. bacon, cut in pieces, fried &

   crumbled

2 red apples, cut in pieces

1/2 c. golden raisins

1/2 c. dry roasted peanuts, unsalted

1 sm. jicama, cut in pieces

--SALAD DRESSING:--

 1 1/4 c. vegetable oil

1/2 c. confectioners sugar

1/4 c. apple cider vinegar

1 tbsp. fresh lemon juice

1 1/2 tsp. dry mustard

1 1/2 tsp. paprika

1/2 tsp. salt

1/2 tsp. ground ginger

 Adapted from California fresh. 

Sun Dried Tomatoes with Basil & Pasta

- SUN  DRIED  TOMATOES  WITH  BASIL  &  PASTA

 8 oz. sun dried tomatoes, slivered

   with oil

1/3 c. olive oil

2 to 4 cloves garlic, pressed

1 c. fresh basil, chopped

8 oz. Brie cheese, rind removed,

   chopped

1/4 c. sliced Kalamata olives

   (optional)

1 lb. pasta

 Mix tomatoes, oil, garlic and basil.  Mash cheese into sauce.  Add olives.  Let sit at room temperature for about 3 hours.  Cook pasta.  Toss with sauce while pasta is hot.  

Spicy Cabbage

 SPICY  CABBAGE

 1 lb. ground beef

1 lg. onion, chopped

1/2 bell pepper, chopped

6 tsp. garlic, chopped

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. oregano

18 oz. can Rotel tomatoes with green

   chives

1 (8 oz.) can tomato sauce

1/2 c. raw rice

1 cabbage (about 2 lb.), shredded

1 c. grated American or Cheddar cheese

 Fry together first 7 ingredients after mixing them well together.  Fry in small amount of light oil.  When completed, remove from fire and set aside.  Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a bowl and set aside.  Shred cabbage, set aside; cut or grate cheese, set aside.   Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well.  In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese.  Repeat layer, ending with cheese.  Cover pan well with aluminum foil.  Bake covered for 1 1/2 to 2 hours in oven at 350 degrees.  Makes 8 to 10 servings.  This will look like Italian lasagna.  Enjoy.  

Herbed Tomatoes

HERBED  TOMATOES

 6 ripe tomatoes, peeled and sliced

1 tsp. salt

1/4 tsp. freshly ground pepper

1/2 tsp. dried thyme or marjoram,

   crushed

1/4 c. finely snipped parsley

1/4 c. snipped chives

2/3 c. salad oil

1/4 c. tarragon vinegar

 Place tomatoes in bowl; sprinkle with seasonings and herbs.  Combine oil and vinegar; pour over.  Cover; chill 3 hours, spooning dressing over a few times.  Drain off dressing and pass with tomatoes.  

Cucumber Chunks

CUCUMBER  CHUNKS

  10 cucumbers, cut into chunks

6 onions, sliced

1/2 c. salt

2 c. vinegar

2 c. water

1 tbsp. celery seed

1 tbsp. mustard seed

1 1/2 c. sugar

1 tsp. ginger

1 tsp. turmeric

 Combine cucumber chunks, onion slices and salt and let stand 2 hours.  Drain.  Combine remaining ingredients and bring to a boil.  Place cucumber and onion mixture in hot sterilized jars.  Pour the boiling liquid over cucumber mixture to fill each jar.  Seal.  Makes 6-8 pints.  

Fresh Cucumbers

 FRESH  CUCUMBERS

 6 c. fresh cucumbers

1 c. sweet pepper, sliced thin

2 onions (into rings)

1 tsp. salt

1 tsp. celery seed

2 c. sugar (I use 1 1/2) works fine

1 c. white vinegar

 Mix well.  Put in refrigerator, let stand overnight.   

Zucchini Parmesan

ZUCCHINI  PARMESAN

 4 c. thinly sliced zucchini

1 tbsp. water

1 tsp. salt

3 tbsp. grated parmesan cheese

1 sm. onion, chopped

2 tbsp. margarine

Freshly ground pepper

 Put all ingredients except cheese in skillet.  Cover and cook 1 minute.  Uncover and continue cooking and turning with wide spatula until just tender.  About 5 minutes.  Sprinkle with cheese.  Toss.  Serves 6 to 8.   

Halloween Carrot Tzimmes

 

Halloween Carrot Tzimmes

2 T olive oil
1 onion, chopped
2 cups vegetable broth
1 1/2 lb carrots, cut into 1" pieces
2 medium sweet potatoes, cut into 1/2" cubes
1 cup raisins
1/4 cup honey
1/4 cup balsamic vinegar
2 tsp rosemary
1 tsp cinnamon

~ In a small skillet over medium high heat, saute the onion in the olive oil until the onion is limp and translucent.
~ Scoop the onion into a large stockpot or slow cooker, and stir in the broth, carrots, sweet potatoes, and raisins. Simmer gently until the carrots and sweet potatoes are tender.
~ Stir in the honey, balsamic vinegar, rosemary, cinnamon, and salt and pepper to taste. Simmer for 10 more minutes, and serve warm!

Grilled Spicy Broccolini

Grilled Spicy Broccolini

Broccolini can be found alongside of broccoli in the supermarket. 

It can tend to be a little more expensive, but is so tender and good it is worth it for a treat. 

If you can’t find broccolini, just use broccoli in its place.

2 pounds or bunches broccolini

Salt and pepper, for seasoning

Vegetable oil, for greasing and coating

1 Meyer lemon or regular lemon, zested and juiced

1 teaspoon red chili flakes

 2 tablespoons good quality olive oil

Preheat grill to medium high heat. Clean and oil grates. Clean and trim the woody ends, if any, on the broccolini. 

In a bowl toss with a drizzling of vegetable oil and a sprinkle of salt and pepper. 

Grill for 5-7 minutes or until charred and cooked but not soggy or overly wilted. 

While the broccolini is grilling, combine the juice and zest of the Meyer lemon, chili flakes and olive oil in a large bowl. Whisk together. 

Remove the grilled broccolini and put directly in the lemon and olive oil bowl. Toss to combine and serve immediately. 

Serves 4.

Roasted Vegetable Loaded Potatoes

Roasted Vegetable Loaded Potatoes

Ingredients
3 cups chopped fresh cauliflower
2 cups sliced fresh Brussels sprouts
1/2 medium-size red onion, sliced
1 tablespoon olive oil 
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Basic Baked Potatoes ( http://www.myrecipes.com/recipe/basic-baked-potatoes-50400000123193/ )
1/4 cup golden raisins
1/4 cup chopped toasted walnuts
2 tablespoons lite bottled Italian vinaigrette 

 

Preparation
1. Preheat oven to 400°. Toss together first 6 ingredients on a lightly greased 15- x 10-inch jelly-roll pan.
2. Prepare potatoes as directed. Bake cauliflower mixture, with potatoes, 25 minutes or until cauliflower is brown, stirring once. Toss with raisins, walnuts, and vinaigrette. Spoon over potatoes.
TRY THESE TWISTS

COUNTRY HAM and CHEESE: Cook 1/2 cup chopped country ham in 1 tsp. hot vegetable oil in a small skillet over medium heat, stirring often, 5 to 7 minutes or until browned. (You can also use Canadian bacon.) Divide ham, 1/2 cup (2 oz.) shredded 2% reduced-fat Cheddar cheese, 1/4 cup light sour cream, and 3 Tbsp. chopped fresh chives among Basic Baked Potatoes. (Per serving: Calories 231; Fat 6g)

SPINACH and MUSHROOM: Cook 1 (8-oz.) package sliced baby Portobello mushrooms; 2 garlic cloves, minced; 1 (6-oz.) package fresh baby spinach; and 1/4 tsp. each salt and pepper in 2 Tbsp. hot olive oil in a large skillet, stirring often, 5 minutes. Stir in 1/4 cup toasted pine nuts, 1/2 cup crumbled reduced-fat feta cheese, and 2 Tbsp. bottled balsamic glaze. Serve over Basic Baked Potatoes. (Per serving: Calories 282; Fat 10g)

HAWAIIAN STYLE: Cook 1 cup chopped cooked ham and 1/2 cup each chopped red bell pepper, fresh pineapple, and green onions in 1 tsp. hot vegetable oil in a large skillet, stirring constantly, 6 minutes or until tender. Stir in 2 Tbsp. each hoisin sauce and water. Serve over Basic Baked Potatoes. Sprinkle with 2 tsp. toasted sesame seeds. (Per serving: Calories 243; Fat 5g)
Southern Living
SEPTEMBER 2012

Tomato, Squash & Zucchini Gratin

Tomato, Squash, and Zucchini Gratin
Recipe by Our Cookbook Collection
Yield 6 servings
A gratin is baked in a shallow dish (also called a gratin), with a topping of bread crumbs or cheese. The colors and flavors of the vegetables in this gratin are the perfect accompaniment to any type of meat dish. Feel free to experiment with different types of vegetables to create your own gratin.

Nutritional Info - per serving
Calories 153
Fat 7

6 servings

Ingredients

2 1/2 pounds ripe plum tomatoes
2 pounds firm zucchini
1 pound yellow squash
1 teaspoon kosher salt
1 tablespoon Italian seasoning
1 teaspoon freshly ground black pepper
1/2 cup whole-wheat panko
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
Instructions

Preheat the oven to 375˚F. Slice the tomatoes, zucchini, and squash into ¼-inch-thick, uniformly round slices. Place the vegetables on a plate or pan and sprinkle them with salt to remove any excess water. Let them drain for 30 to 45 minutes. Pat them dry with paper towels on both sides to remove excess moisture and salt.
Spray a 9-inch pie pan or ovenproof platter with cooking oil spray. Overlap the tomatoes, zucchini, and the yellow squash slices in a decorative pattern. Sprinkle with the Italian seasoning and pepper. Blend the panko, cheese, and parsley in a small bowl. Sprinkle the topping over the vegetables.
Sprinkle the olive oil on top and bake until golden and crusty, about 20 minutes.


Broccoli Cheese Casserole

Broccoli Cheese Casserole

Ingredients

• 8 oz. Velveeta Cheese, cubed
• 1 sm. bunch broccoli florets, chopped  
   
• 1/4 med. onion, chopped
• 1/2 C. butter, or margarine
• 1 sm. can french fried onions
• 1 can cream of mushroom soup
• 1 soup can of milk
• 1 C. precooked rice
• 1 sm. can sliced mushrooms (optional)

Directions

Mix the soup and milk in a 2-3 qt. casserole dish. Add broccoli, Velveeta cheese, onion,and butter. Mix with cooked rice. Cook for 30 minutes at 350 degrees, stirring the casserole halfway through. Just before the last 5 minutes of cooking time, pour the fried onions over the top and let brown.

Red Pepper & Onion Frittata

Red Pepper & Onion Frittata

Ingredients: 2 Tbs extra virgin olive oil 2 medium red bell peppers,    seeded and diced 1 medium onion, diced 2 cloves garlic, minced with 1/4 tsp salt 6 large eggs 1/4 tsp freshly ground pepper 3/4 cup Plain 0% Chobani Greek Yogurt

Directions:
Preheat oven to 350° F. Heat 1 tablespoon olive oil in a 9-inch ovenproof nonstick skillet. Add peppers and onions, and sauté for 6 to 8 minutes, until tender. Add garlic, and cook, stirring until garlic is fragrant, about 1 minute. Put pepper mixture in bowl and set aside. Wipe out skillet with a paper towel.
Place remaining tablespoon oil in skillet, swirl to coat the sides and place in the oven. While skillet is heating, beat eggs in bowl and season with salt. Add pepper and Chobani, and whisk together. Stir in cooked peppers and onion.
Pour egg mixture into skillet. Bake 30 to 35 minutes, until puffed and lightly golden on top. Remove from oven and let cool for 5 to 10 minutes before slicing into 6 pieces. Serve hot, warm or at room temperature.

Nutritional Information:
Calories from Fat: 9, Saturated Fat: 2 g, Trans Fat: 0.00 g, Cholesterol: 215 mg, Sodium: 275 mg, Total Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 10 g 

Veggie Omelet

Veggie Omelette

Metric Ingredient Imperial 15 ml vegetable oil 1 tbsp 1 medium onion, chopped 1 1 garlic clove, minced 1 125 ml each red & green pepper, chopped 1/2 cup 1 medium potato, cooked & diced 1 125 ml asparagus, chopped & cooked tender-crisp 1/2 cup 1 medium tomato, seeded & chopped 1 6 eggs 6 75 ml milk 1/3 cup 2 ml crushed dried oregano 1/2 tsp - salt & pepper to taste - - pinch crushed red pepper flakes - 250 ml mozzarella cheese, shredded 1 cup

In a 9 inch (23 cm) ovenproof skillet; heat oil over medium-high heat; saute onion, garlic, red and green peppers for 3 to 5 minutes or until softened. Stir in potato, asparagus and tomato. Whisk together eggs, milk, oregano, salt, pepper and red pepper flakes; pour into skillet and cook until bottom is set. Lift with spatula to allow uncooked portion to flow underneath; cook until almost set. Sprinkle with cheese. Broil until cheese melts, 2 to 3 minutes. Cut into wedges.Serves 4

Asparagus with Poppy Seeds

Asparagus with Poppy Seeds

Metric Ingredient Imperial 500 g asparagus 1 lb 15 ml olive oil 1 tbsp 125 ml orange juice 1/2 cup 2 garlic clove, minced 2 1 ml salt 1/4 tsp 5 ml poppy seeds 1 tsp

Wash and trim asparagus. Place in baking dish. Drizzle with olive oil. Add remaining ingredients. Roast in preheated 400 F (200 C) for 25 minutes.Serves 4