Summer Vegetable Couscous

Another one to credit to Sandra Lee! Can't wait to try this with the Moroccan Spiced Chicken tonight! Sure to be good!


Summer Vegetable Couscous

1 T canola oil (I'm using olive oil)
1 6.3 oz box original toasted giant pasta pearls couscous by Casbah
1 t chicken seasoning
2 c chicken broth
1/2 c diced yellow bell pepper
1/2 c diced zucchini
3/4 t salt
1/2 t ground pepper

In a medium saucepan, heat oil over medium heat. Add couscous and chicken seasoning. Mix well. Cook, stirring frequently, for 4 minutes, or until lightly browned. Gradually stir in broth. Add pepper , zucchini, salt and pepper. Bring to a boil. Cover and reduce heat to medium low. Simmer for 12 minutes, or until liquid is absorbed.

Scalloped Cabbage

Ok, I know a lot of you are going to think I'm crazy for posting this, but we had cabbage from our produce delivery, and I am always up for a new recipe. This is SO GOOD! Highly recommend it!


Scalloped Cabbage

2 T butter
1 medium head of cabbage, cored and sliced thin
1 large onion, chopped
1 1/2 c milk
4 eggs, lightly beaten
1 c crushed crackers
1 t salt
1/2 t black pepper
1 c shredded cheese

Preheat oven 350. Grease a 9x12 casserole dish. Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, the salt and pepper. Pour into casserole dish, top with remaining cracker crumbs and cheese. Bake for 30 minutes.

Homemade Applesauce

Thanks to my produce delivery, I have an abundance of apples. I have always wanted to make Branner some homemade applesauce, now I have my chance!

Homemade Applesauce

8-10 medium apples, peeled, cored and cut into 1 inch chunks--you may use a variety of apples.
2 T lemon juice
3/4 cup water
1 t cinnamon
1/2 t salt

Put apples in a sauce pan and add the lemon juice. Stir them around. Add the water and the cinnamon and salt. Put the pan on high heat until it boils. Lower the heat and cover. Simmer for 20-30 minutes. For smoother applesauce, use a potato masher to mash large chunks. Serve hot or cold.

Note: This will keep in airtight container in the fridge or freeze for up to a year!

Simple Shelling Peas

Have I mentioned lately how much I love my produce delivery company, Absolute Organics? It is an awesome service! This week, shelling peas came in our box. I have hated green peas in a can all of my life. But, I LOVE fresh shelling peas. They are soooo yummy, and it reminds me of sitting on my maternal grandmother, Dot's, back porch and helping her shell peas when I was tee-tiny. This recipe is easy, fast and delicious and perfect for summer!

Simple Shelling Peas

Remove peas from their shells and bring a saucepan of water to boil. When water reaches a boil, add some salt and the peas and cook for a very short time--between 10 and 30 seconds. Drain and put in a bowl. Add butter, salt and pepper to taste. Enjoy!!

Smashed Cauliflower

Another recipe I can thank my produce delivery for making me try. This is tasty beyond belief!

Smashed Cauliflower

1 large head of cauliflower, cut into florets

3 c chicken broth

3 T butter

1 c shredded sharp cheddar cheese

1/4 c parmesan cheese

salt and pepper to taste

Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes. Remove cauliflower from heat, add butter and cheese. Mash with a potato masher until cheese is melted and the cauliflower is smooth. Add salt and pepper to taste.

Note: I used about a 1/2 c of cheddar and no parmesan and about 1 T of butter, and it was still delicious.

Collard Greens

Another Southern staple! Collards used to intimidate me. I guess I thought they were hard to make. We got a bunch in our produce delivery this week along with a super-easy, delicious recipe. I will be making these more often, because Barry LOVED them!

Collard Greens

1 bunch collards, chopped and washed. Chop BEFORE washing and remove all ribs and tough stems.

1 can chicken broth

1/8-1/4 c lime juice

2 T olive oil

Salt to taste

Mix all ingredients in a large pot, cover tightly and bring to a boil. Stir thoroughly, recover and reduce heat to a simmer for 90 minutes.

Sparkling Fruit Salad

I am making dinner tonight (Chicken and Wild Rice Casserole) for a dear friend who just had a baby girl, and I needed something to go with it. So, I did a quick internet search and found this. It sounds delicious and is the perfect accompaniment for the casserole!

Sparkling Fruit Salad

1 fresh pineapple, cut into chunks (I went with a can to save time)

1 11 oz can mandarin oranges, drained

1 c fresh strawberries, halved

1 c green grapes, halved

1 c white grape juice

1/2 c chilled club soda

In a large serving bowl, combine pineapple, oranges, strawberries and grapes. Combine grape juice and club soda. Pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Broccoli Casserole

We got a ton of broccoli in our produce delivery last week, so I am making this casserole to go with the pot roast we are having tonight. YUM!

Broccoli Casserole

2 16 oz pkgs frozen chopped broccoli, thawed (I am using 3-4 stalks of fresh broccoli)

1 medium onion

1 c grated cheese (I am using cheddar)

1 c Cream of Mushroom soup (I am using reduced fat)

1/2 c mayonnaise (I am using olive oil-based)

2 eggs beaten (I am using egg whites)

salt & pepper to taste

bread crumbs or Pepperidge Farm stuffing

Preheat oven to 350. Mix all ingredients together and put in a greased casserole dish. Top with bread crumbs or stuffing mixed with melted butter. Bake for 45 minutes.

Macaroni and Cheese

My second favorite food (mashed potatoes wins first place)! All day, I have been craving macaroni and cheese. It just doesn't fit in my diet since I am trying to manage my weight. So, I don't buy it or eat it often. But tonight, I will be indulging. I can't wait! Macaroni and Cheese 3/4 c dry breadcrumbs 4 T butter (divided) 8 oz butter 1 T all-purpose flour 1 small onion, minced Salt and pepper to taste 1/4 t dry mustard 1 1/2 c milk 2 c shredded sharp cheddar Preheat oven to 350. Grease a 2 qt casserole dish. Mix bread crumbs and. 2 T melted butter in a small bowl and set aside. Cook macaroni according to directions, drain and put in the casserole dish. While the pasta is cooking, melt 2 T of butter in a saucepan over medium heat. Cook the onion in the butter until translucent (about 5 minutes). Stir in the flour, pepper, salt and dry mustard. Pour in the milk and bring to a simmer. Stir constantly until the sauce has thickened (about 10 minutes). Remove from heat and stir in the cheddar cheese until melted. Pour the sauce over the macaroni. Add the breadcrumb mixture evenly to the top. Bake for 20 minutes or until the top is golden and bubbly.

Posh Squash

Here is a great recipe for that fresh summer squash straight from the Farmer's Market. Yum!


Posh Squash

2 lbs yellow squash, sliced (about 3 medium squash)
2 eggs, beaten
1 c mayonnaise (I used olive-oil based as usual)
1 c grated Parmesan cheese (I used cheddar instead)
1 small onion, chopped
1 t salt
1/2 t pepper
1/2 c bread crumbs
1 T margarine or butter, melted

Cook squash 10-15 mins or until tender. Drain and slightly cool. To eggs, add all ingredients except butter and crumbs. Stir to blend. Stir in squash. Pour into 1 1/2 qt dish. Combine crumbs and butter and sprinkle on top. Bake at 350 for 30 mins.

Note: I did not add the breadcrumb/butter mixture, and it was still great. Enjoy!

Marinated Vegetable Salad

Wow! I just noticed that it has been a month since my last post. I have been super-busy, but I will try to do better going forward. This recipe was on the menu for Branner's christening, and it is great. It's the perfect side to take to a cookout or have at a luncheon.

Marinated Vegetable Salad

Marinade:

3/4 c cider vinegar
1/2 c vegetable oil (I used olive oil, and it worked fine)
1 c sugar
1 t salt
1 t pepper
1 T water

Mix well and set aside for sugar to dissolve. Stir well again before adding vegetables.

1 sm jar chopped pimientos, drained
1 c spring onions, sliced thinly, including some tops
1 c chopped celery
1 chopped green or yellow bell pepper
1 14.5 oz can white shoepeg corn, drained
1 14.5 oz can French green beans, drained
1 8 oz can French green beans, drained

Mix veggies gently into marinade and chill well before serving. Yield: 8-10.

Aunt Mel's Baked Beans

In honor of spring time & cookouts, I am posting the most fabulous recipe for baked beans ever. This is from my "aunt," Mel Andrews, and I love it!

Aunt Mel's Baked Beans

1 sm can lima beans
1 reg-sized can kidney beans
1 lg can pork-n-beans
1/2 c brown sugar
1/4 c vinegar
1/2 c ketchup
1 tsp mustard
1 tsp salt
1 tsp black pepper
3 med onions, chopped and fried in bacon fat

Mix all ingredients and bake @ 325 for 1 hr.

**Note: I do not fry my onions in bacon fat. I fry them in a little extra virgin olive oil instead. Also, this serves at least 8-10.

Asparagus with Sour Cream Topping

Ok, if you haven't tried my pot roast recipe, you really need to! I'm making it again tonight because Barry loves it so much, he asked me to make it this week. So, for the second time since starting this blog, I am. This time, I'm trying a new side dish with it.

Asparagus with Sour Cream Topping

1/2 bunch of fresh asparagus
1/2 c sour cream (I use reduced fat)
2 T mayonnaise (I use the olive oil based mayo)
2 T grated Parmesean

Drizzle asparagus w/ olive oil and season w/ salt and pepper to taste. Bake @ 350 until slightly tender. Combine sour cream, mayonnaise and Parmesean cheese. Mix well and spread over baked asparagus. Broil until lightly browned and bubbly--don't overcook. Serve immediately.

**This topping can also be served over broccoli!**

Easy Peasy Crock Pot Pot Roast and Sour Cream Green Beans

I just made these two things for dinner last night, so what better dishes to use in my first post?! I have been making this pot roast for years. It is probably the easiest dish I make, and it is SO delicious. I have received many compliments on it. The sour cream green bean dish is like a green bean casserole w/ a new twist...very yummy!

Easy Peasy Crock Pot Pot Roast
1 roast (you choose the size and type)
1 envelope dry onion soup
1 can cream of mushroom soup (98% fat free works...that's what I normally use)
1 soup can water

Mix the dry onion soup, cream of mushroom soup and 1 can of water in the Crock Pot. Place roast in the pot and spoon some of the mixture over the top. Cook on low for 6-8 hrs.

Sour Cream Green Beans

3 cans French-style green beans
2 T margarine
2 T flour
1 tsp salt
1/4 tsp pepper
1 T sugar
1 T onion flakes
1 pt (16 oz) sour cream (reduced fat works)
1 1/2 c crushed cornflakes , combined w/ 2 T melted margarine & 1 c grated sharp cheddar cheese

Combine margarine, flour, salt, pepper, sugar, onion flakes & sour cream in saucepan. Cook & stir until slightly thickened. Drain green beans & add to mixture. Pour into large, greased casserole dish. Cover w/ grated cheddar cheese. Sprinkle crushed cornflakes & margarine mixture over casserole. Bake 20 mins uncovered at 400F. ***Breadcrumbs can be substituted for the cornflake mixture***