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.

Dilled Turkey Meatballs with Vegetable Sauce

I am making an effort to incorporate more fruits and vegetables into my diet AND to eat healthier and lighter than usual. Luckily, in the stack of cookbooks I "inherited" from my mom, there was a Weight Watchers cookbook. So, I present to you...

Dilled Turkey Meatballs with Vegetable Sauce

10 oz ground turkey

1 large egg white, lightly beaten

3 T seasoned dried breadcrumbs

2 T chopped fresh dill

1 T Dijon mustard

1 t salt-free lemon-herb seasoning

2 t olive oil

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 c sliced zucchini

1 c chopped fennel

2 garlic cloves, minced

3 c canned stewed tomatoes

2 t grated lemon zest

1/2 t dried oregano leaves

In a large bowl, combine turkey, egg white, bread crumbs, dill, mustard and seasoning. Mix well. Shape into 12 meatballs. In a large nonstick skillet, heat oil. Add meatballs. Cook over medium-high heat, turning frequently (about 6-8 minutes) until browned on all sides. Transfer meatballs to plate and set aside. Add bell peppers, zucchini, fennel and garlic to skillet and cook, stirring frequently (about 4-5 minutes) until tender. Stir in tomatoes, lemon zest and oregano. Reduce heat to low and simmer for 5 minutes. Return meatballs to skillet. Simmer partially covered for 10 minutes. Serve with your pasta of choice.

Yield: 4 servings

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.

Asian Chicken and Vegetable Soup

Souper Sunday is back--I am in the middle of making Sandra Lee's version of Asian chicken and vegetable soup right now. Can't wait to see how it turns out!

Asian Chicken and Vegetable Soup

6 oz rice noodles, broken up

6 c chicken stock

1 19 oz pkg frozen Szechuan stir-fry vegetables with sauce packet (I couldn't find this at my grocery store, so I am using Chinese-style vegetables with a sauce packet)

2 c diced or shredded cooked chicken (to save time, buy an already cooked rotisserie chicken from your grocery's deli)

Cook noodles in boiling water, rinse and drain. In a large saucepan, combine chicken stock, vegetables and contents of sauce packet. Bring to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes, or until vegetables are tender. Stir in chicken and reserved noodles and simmer for 2 minutes.

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***