I found this recipe from the For the Love of Cooking Blog. I made it for dinner on Saturday night and everyone is still raving abou it.
Tomato, Zucchini, Squash and Caramelized Onion Gratin
• 6-7 large Roma tomatoes, sliced
• 1 large zucchini (or 2 small ones), sliced
• 1 large yellow squash (or 2 small ones), sliced
• 1 tsp olive oil
• 1 onions, sliced
• 1 clove of garlic, sliced very thin
• 1/4-1/2 cup of Parmesan cheese, grated
• 1/2 tsp dried basil
• 2-3 leaves of basil, chopped for garnish
Preheat the oven to 375 degrees. Coat a large and deep baking dish (I used a large corning ware casserole dish) with olive oil cooking spray. Slice the zucchini, yellow squash, onion and tomatoes into thick slices.
Heat the olive oil in a skillet over medium heat. Once the pan is hot add the onion slices and sauté for 15-20 minutes or until golden brown and caramelized- make sure you season with sea salt to taste. Add the garlic to the onions and sauté, stirring frequently for 60 seconds then remove from heat and let cool.
Layer the dish with first tomatoes then yellow squash, a bit of Parmesan then the layer of caramelized onions and garlic, then the zucchini and finally the last layer of tomatoes. I seasoned each layer (except the onions) with a little bit of sea salt and pepper. Top with the remaining Parmesan cheese and sprinkle the dried basil on top and cover with a lid or tin foil.
Bake for 20-25 minutes. Remove the lid or tin foil and broil for 3-4 minutes or until golden brown and crispy on top. Let cool for a few minutes. Garnish with fresh basil. Enjoy.
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Tuesday, May 21, 2013
Monday, April 18, 2011
Rice Stuffed Tomatoes
Rice Stuffed Tomatoes
4 medium tomatoes
1/8 teaspoon salt
½ cup chopped onion
3 tablespoons butter, divided
1 ½ cups cooked rice
½ cup grated parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
½ teaspoon garlic salt
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving ½ inch shells; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.
In a small skillet, sauté onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid has evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt.
Stuff into tomato shells; dot with remaining butter. Place in a greased i9 inch square baking dish. Bake, uncovered at 350 for 15 to 20 minutes or until heated through.
Yields: 4 servings
4 medium tomatoes
1/8 teaspoon salt
½ cup chopped onion
3 tablespoons butter, divided
1 ½ cups cooked rice
½ cup grated parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
½ teaspoon garlic salt
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving ½ inch shells; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.
In a small skillet, sauté onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid has evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt.
Stuff into tomato shells; dot with remaining butter. Place in a greased i9 inch square baking dish. Bake, uncovered at 350 for 15 to 20 minutes or until heated through.
Yields: 4 servings
Buttermilk Mac N Cheese
Buttermilk Mac N Cheese
6 eggs
3 ¼ cups shredded cheddar cheese
2 ½ cups buttermilk
½ cup butter, melted
1 teaspoon salt
1 package (7 oz) elbow macaroni, cooked and drained
In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter and salt. Add macaroni; mix well. Pour into a greased 13x9 inch baking dish. Bake, uncovered, at 350 for 45-50 minutes or until a thermometer reads 160.
Yields: 8 to 10 servings
6 eggs
3 ¼ cups shredded cheddar cheese
2 ½ cups buttermilk
½ cup butter, melted
1 teaspoon salt
1 package (7 oz) elbow macaroni, cooked and drained
In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter and salt. Add macaroni; mix well. Pour into a greased 13x9 inch baking dish. Bake, uncovered, at 350 for 45-50 minutes or until a thermometer reads 160.
Yields: 8 to 10 servings
Flavorful Mashed Potatoes
Flavorful Mashed Potatoes
Taste of Home
4 pounds red potatoes (about 12 medium)
6 garlic cloves, peeled and thinly sliced
½ cup fat-free milk
½ cup reduced fat sour cream
2 tablespoons butter, melted
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 ¼ teaspoons salt
Scrub and quarter potatoes; place in a large saucepan and cover with water. Add garlic. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender; drain. In a large bowl, mash potato mixture. Stir in the remaining ingredients.
Yield: 12 servings
Taste of Home
4 pounds red potatoes (about 12 medium)
6 garlic cloves, peeled and thinly sliced
½ cup fat-free milk
½ cup reduced fat sour cream
2 tablespoons butter, melted
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 ¼ teaspoons salt
Scrub and quarter potatoes; place in a large saucepan and cover with water. Add garlic. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender; drain. In a large bowl, mash potato mixture. Stir in the remaining ingredients.
Yield: 12 servings
Veggie, Rice and Cheese Supreme
Veggie, Rice and Cheese Supreme
Clean Eating Magazine
2 ½ cups water
1 cup brown rice
1 tsp olive oil
1 small zucchini, halved and cut into ¼ inch slices
1 small yellow squash, halved and cut into ¼ inch slices
2 cloves garlic minced
½ tsp basil
½ tsp salt
¼ tsp fresh ground black pepper
¾ cup shredded reduced fat Monterey Jack cheese (about 4 oz)
In a medium saucepan, bring water to a boil. Add rice, lower heat and cover. Simmer until rice is done, about 25 minutes.
When the rice has 5 minutes of cooking time remaining, pour olive oil into a nonstick skillet and place over medium heat. Add zucchini, yellow squash and garlic to the pan. Sprinkle with basil, salt and pepper, and sauté for about 5 minutes, stirring occasionally.
Add cooked rice on top of vegetables, cover with lid, turn heat to low and cook for 5 more minutes. Stir veggies and rice together and top with cheese. Replace lid for about 1 minute until cheese is melted.
Clean Eating Magazine
2 ½ cups water
1 cup brown rice
1 tsp olive oil
1 small zucchini, halved and cut into ¼ inch slices
1 small yellow squash, halved and cut into ¼ inch slices
2 cloves garlic minced
½ tsp basil
½ tsp salt
¼ tsp fresh ground black pepper
¾ cup shredded reduced fat Monterey Jack cheese (about 4 oz)
In a medium saucepan, bring water to a boil. Add rice, lower heat and cover. Simmer until rice is done, about 25 minutes.
When the rice has 5 minutes of cooking time remaining, pour olive oil into a nonstick skillet and place over medium heat. Add zucchini, yellow squash and garlic to the pan. Sprinkle with basil, salt and pepper, and sauté for about 5 minutes, stirring occasionally.
Add cooked rice on top of vegetables, cover with lid, turn heat to low and cook for 5 more minutes. Stir veggies and rice together and top with cheese. Replace lid for about 1 minute until cheese is melted.
Smashed Potatoes with Goat Cheese and Chives
Smashed Potatoes with Goat Cheese and Chives
From Cooking Light
3 pounds peeled baking potatoes, cut into 1 inch pieces
1 ¼ teaspoons salt, divided
2 tablespoons butter
¾ cup (6 ounces) goat cheese
¼ teaspoon freshly ground black pepper
1 cup 2% reduced fat milk
3 tablespoons finely chopped fresh chives
Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add ¼ teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.
Yields: 12 servings
From Cooking Light
3 pounds peeled baking potatoes, cut into 1 inch pieces
1 ¼ teaspoons salt, divided
2 tablespoons butter
¾ cup (6 ounces) goat cheese
¼ teaspoon freshly ground black pepper
1 cup 2% reduced fat milk
3 tablespoons finely chopped fresh chives
Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add ¼ teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.
Yields: 12 servings
Herbed Mashed Potatoes
Herbed Mashed Potatoes
Recipe from Foodfit.com
3 large potatoes (Idaho or russet)
about 2/3 cup Basic Chicken Stock or low-sodium canned
salt to taste
freshly ground black pepper
¼ cup freshly chopped herbs (thyme, chives, sage or parsley
2 tablespoons low-fat sour cream
Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
Bring the stock to a boil, and turn down to a simmer.
Mash the potatoes with a potato masher or fork, or use a food mill. Slowly add the stock until the desired consistency is reached.
Adjust the salt and pepper to taste. Fold in the sour cream and herbs.
Recipe from Foodfit.com
3 large potatoes (Idaho or russet)
about 2/3 cup Basic Chicken Stock or low-sodium canned
salt to taste
freshly ground black pepper
¼ cup freshly chopped herbs (thyme, chives, sage or parsley
2 tablespoons low-fat sour cream
Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
Bring the stock to a boil, and turn down to a simmer.
Mash the potatoes with a potato masher or fork, or use a food mill. Slowly add the stock until the desired consistency is reached.
Adjust the salt and pepper to taste. Fold in the sour cream and herbs.
Butternut Squash Risotto
Butternut Squash Risotto
Recipe from Foodfit.com
6 cups vegetable broth
3 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons chopped, fresh sage
2 ½ - 3 cups peeled, cubed butternut squash
salt to taste
2 cups Arborio rice
½ cups white wine
6 to 8 tablespoons grated parmesan
freshly ground black pepper
chopped, fresh flat-leaf parsley or sage for garnish
Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer.
Warm the olive oil in a deep sauté pan. Add the garlic and sage and sauté for a few minutes.
Add the squash, sprinkle with salt, and stirring, cook for 1 minute. Add the rice and stir until the rice opaque, about 3 minutes. Add the white win and cook until it evaporates, just a few minutes.
Add a ladleful of the simmering broth (about 1 cup) and stir until the broth is absorbed. Lower the heat. Continue to add broth, a ladleful at a time, until the rice kernels are al dente in the center and creamy on the outside, 20 to 25 minutes in all.
Stir in 4 tablespoons of the parmesan cheese. Adjust salt and pepper to taste. Serve immediately, sprinkled with the remaining grated cheese.
Note: If you do not want to take a chance of overcooking the squash with the rice and having it break down, which is the old fashioned Jewish-Italian way, you can cook it separately in the vegetable broth and add it to the rice long with the last addition of the broth.
Recipe from Foodfit.com
6 cups vegetable broth
3 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons chopped, fresh sage
2 ½ - 3 cups peeled, cubed butternut squash
salt to taste
2 cups Arborio rice
½ cups white wine
6 to 8 tablespoons grated parmesan
freshly ground black pepper
chopped, fresh flat-leaf parsley or sage for garnish
Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer.
Warm the olive oil in a deep sauté pan. Add the garlic and sage and sauté for a few minutes.
Add the squash, sprinkle with salt, and stirring, cook for 1 minute. Add the rice and stir until the rice opaque, about 3 minutes. Add the white win and cook until it evaporates, just a few minutes.
Add a ladleful of the simmering broth (about 1 cup) and stir until the broth is absorbed. Lower the heat. Continue to add broth, a ladleful at a time, until the rice kernels are al dente in the center and creamy on the outside, 20 to 25 minutes in all.
Stir in 4 tablespoons of the parmesan cheese. Adjust salt and pepper to taste. Serve immediately, sprinkled with the remaining grated cheese.
Note: If you do not want to take a chance of overcooking the squash with the rice and having it break down, which is the old fashioned Jewish-Italian way, you can cook it separately in the vegetable broth and add it to the rice long with the last addition of the broth.
Roasted Garlic and Scallion Mashed Potatoes
Roasted Garlic and Scallion Mashed Potatoes
Recipe from Foodfit.com
1 garlic bulb, unpeeled (about 6 cloves)
1 tablespoon of olive oil
4 large potatoes (Idaho or russet)
about 1 cup Basic Chicken Stock (see recipe), or low-sodium canned
¼ teaspoon salt to taste
freshly ground black pepper
1 ½ tablespoons freshly chopped scallions
Preheat the oven to 350. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
Remove from the oven and let cool.
Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
Bring the stock to a boil, and turn down to a simmer.
Squeeze the roasted garlic clove to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
Adjust the salt and pepper to taste. Fold in the scallions.
Recipe from Foodfit.com
1 garlic bulb, unpeeled (about 6 cloves)
1 tablespoon of olive oil
4 large potatoes (Idaho or russet)
about 1 cup Basic Chicken Stock (see recipe), or low-sodium canned
¼ teaspoon salt to taste
freshly ground black pepper
1 ½ tablespoons freshly chopped scallions
Preheat the oven to 350. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
Remove from the oven and let cool.
Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
Bring the stock to a boil, and turn down to a simmer.
Squeeze the roasted garlic clove to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
Adjust the salt and pepper to taste. Fold in the scallions.
Root Vegetable Gratin with Ham and Gruyere Cheese
Root Vegetable Gratin with Ham and Gruyere Cheese
(recipe from foodfit.com)
3 cups 2% milk
2 cloves garlic, crushed
1 bay leaf
pinch ground nutmeg
4 russett potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
salt to taste
freshly ground black pepper
nonstick cooking spray
¼ pound sliced, baked ham, chopped
1 cup shredded Gruyere cheese
½ cup plain bread crumbs
Preheat the oven to 350. In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.
(recipe from foodfit.com)
3 cups 2% milk
2 cloves garlic, crushed
1 bay leaf
pinch ground nutmeg
4 russett potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
salt to taste
freshly ground black pepper
nonstick cooking spray
¼ pound sliced, baked ham, chopped
1 cup shredded Gruyere cheese
½ cup plain bread crumbs
Preheat the oven to 350. In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.
Swiss Potato Bake
Swiss Potato Bake
Grace (TigMode)
1 (2 pound) package frozen southern style hash brown potatoes
8 oz (2 cups) shredded swiss cheese
¼ cup margarine or butter
3 tablespoons flour
3 cups milk
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon white pepper
½ teaspoon nutmeg
Heat oven to 350. Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine potatoes and cheese; toss to mix. Melt margarine in large saucepan. Stir in four; cook over medium heat until bubbly, stirring constantly. Gradually add milk, stirring constantly. Add salt, onion powder, pepper and nutmeg; mix well. Cook and stir until mixture comes to a boil. Pour over potato mixture. bake at 350 for 55 to 65 minutes or until mixture is set and top is lightly browned.
Grace (TigMode)
1 (2 pound) package frozen southern style hash brown potatoes
8 oz (2 cups) shredded swiss cheese
¼ cup margarine or butter
3 tablespoons flour
3 cups milk
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon white pepper
½ teaspoon nutmeg
Heat oven to 350. Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine potatoes and cheese; toss to mix. Melt margarine in large saucepan. Stir in four; cook over medium heat until bubbly, stirring constantly. Gradually add milk, stirring constantly. Add salt, onion powder, pepper and nutmeg; mix well. Cook and stir until mixture comes to a boil. Pour over potato mixture. bake at 350 for 55 to 65 minutes or until mixture is set and top is lightly browned.
Special Green Bean Casserole
Special Green Bean Casserole
(From Recipezaar)
2 teaspoons melted butter
2 teaspoons flour
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
1 small grated onion
1 cup sour cream
2 cans French style green beans, drained
½ lb swiss cheese, grated
1 cup corn flakes, crushed
Saute onion in butter. Add flour, salt, sugar and pepper. Mix in sour cream, beans and cheese. Pour into 9x13 inch baking dish. Top with corn flakes. Bake at 400 for 20 minutes.
(From Recipezaar)
2 teaspoons melted butter
2 teaspoons flour
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
1 small grated onion
1 cup sour cream
2 cans French style green beans, drained
½ lb swiss cheese, grated
1 cup corn flakes, crushed
Saute onion in butter. Add flour, salt, sugar and pepper. Mix in sour cream, beans and cheese. Pour into 9x13 inch baking dish. Top with corn flakes. Bake at 400 for 20 minutes.
Creamed Corn with Chives
Cream Corn with Chives
Katie (Katiedid)
2 cups frozen corn
2 T chopped fresh chives
¼ tsp salt
¼ tsp garlic-pepper blend
2 T light sour cream
In medium saucepan or microwave safe dish, cook corn as directed on package. Drain; return to saucepan. Add all remaining ingredients; toss to coat. Heat until just thoroughly heated.
Katie (Katiedid)
2 cups frozen corn
2 T chopped fresh chives
¼ tsp salt
¼ tsp garlic-pepper blend
2 T light sour cream
In medium saucepan or microwave safe dish, cook corn as directed on package. Drain; return to saucepan. Add all remaining ingredients; toss to coat. Heat until just thoroughly heated.
Garlic-Onion Mashed Potatoes
Garlic-Onion Mashed Potatoes
Katie (Katiedid)
2 lbs baking potatoes, peeled and quartered
1 cup chopped onion (1 large)
4 cloves garlic, minced
2 T butter or margarine
½ tsp salt
¼ tsp coarsely ground black pepper
½ cup warm milk
In a covered large saucepan, cook potatoes in a moderate amount of boiling, lightly salted water for 20 to 25 minutes or until tender. Drain. Meanwhile, in a large saucepan, cook onion and garlic in hot water for 10 to 12 minutes or until onion is lightly browned, stirring occasionally. Remove from heat; set aside. In a large mixing bowl, mashed potatoes with a potato masher or beat with an electric mixer on low speed. Beat in onion-butter mixture, salt, pepper and enough warmed milk to make potatoes light and fluffy. If desired, season to taste with additional salt and black pepper. Transfer to a serving bowl.
Yields: 6 servings
Katie (Katiedid)
2 lbs baking potatoes, peeled and quartered
1 cup chopped onion (1 large)
4 cloves garlic, minced
2 T butter or margarine
½ tsp salt
¼ tsp coarsely ground black pepper
½ cup warm milk
In a covered large saucepan, cook potatoes in a moderate amount of boiling, lightly salted water for 20 to 25 minutes or until tender. Drain. Meanwhile, in a large saucepan, cook onion and garlic in hot water for 10 to 12 minutes or until onion is lightly browned, stirring occasionally. Remove from heat; set aside. In a large mixing bowl, mashed potatoes with a potato masher or beat with an electric mixer on low speed. Beat in onion-butter mixture, salt, pepper and enough warmed milk to make potatoes light and fluffy. If desired, season to taste with additional salt and black pepper. Transfer to a serving bowl.
Yields: 6 servings
Oven Roasted Green Beans
Oven Roasted Green Beans
Katie (Katiedid)
2 pounds green beans, trimmed
4 tsp olive oil
1 tsp kosher or sea salt
½ tsp freshly ground black pepper
Preheat oven to 425. Place a jelly roll pan in oven for 10 minutes. Place beans in a large bowl. Drizzle with oil, sprinkle with salt and pepper. Toss well to coat. Arrange green beans in a single layer on preheated baking sheet. Bake at 425 for 8 minutes or until crisp-tender.
Katie’s Notes: Preheating the banking sheet helps the beans cook faster, but is not necessary. I usually even turn my oven up to 450 because we like our beans to get good and roasted until they start to brown, I end up baking them probably more like 20 minutes. I also usually just put the beans on the baking sheet if I don’t preheat it and then just drizzle with olive oil and sprinkle with salt and pepper without measuring.
Katie (Katiedid)
2 pounds green beans, trimmed
4 tsp olive oil
1 tsp kosher or sea salt
½ tsp freshly ground black pepper
Preheat oven to 425. Place a jelly roll pan in oven for 10 minutes. Place beans in a large bowl. Drizzle with oil, sprinkle with salt and pepper. Toss well to coat. Arrange green beans in a single layer on preheated baking sheet. Bake at 425 for 8 minutes or until crisp-tender.
Katie’s Notes: Preheating the banking sheet helps the beans cook faster, but is not necessary. I usually even turn my oven up to 450 because we like our beans to get good and roasted until they start to brown, I end up baking them probably more like 20 minutes. I also usually just put the beans on the baking sheet if I don’t preheat it and then just drizzle with olive oil and sprinkle with salt and pepper without measuring.
Wednesday, July 21, 2010
Mashed Potatoe Bake
Paula Deen recipe
4 cups frozen hash browns
1 (7.6 oz) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack Cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350. Bring a pot of water to a boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2 quart casserole dish. Bake for 35 to 45 minutes. Sprinkel the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
Yields: 8 to 10 servings
4 cups frozen hash browns
1 (7.6 oz) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack Cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350. Bring a pot of water to a boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2 quart casserole dish. Bake for 35 to 45 minutes. Sprinkel the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
Yields: 8 to 10 servings
Thursday, July 8, 2010
Warm Wild Rice Salad
Recipe courtesy The Neelys
.Prep Time:10 minInactive Prep Time:--Cook Time:1 hr 0 minLevel:
EasyServes:
4 to 5 servings. Ingredients
•3 1/2 cups water
•2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)
•3 tablespoons butter
•1/2 cup diced onions
•1/2 cup diced celery
•1/2 cup diced carrots
•1/2 red bell pepper
•Salt and freshly ground black pepper
•1/2 cup slivered almonds
•3/4 cup frozen peas
•1 1/4 teaspoons red pepper flakes
•2 tablespoons freshly chopped parsley leaves
Directions
Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.
.Prep Time:10 minInactive Prep Time:--Cook Time:1 hr 0 minLevel:
EasyServes:
4 to 5 servings. Ingredients
•3 1/2 cups water
•2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)
•3 tablespoons butter
•1/2 cup diced onions
•1/2 cup diced celery
•1/2 cup diced carrots
•1/2 red bell pepper
•Salt and freshly ground black pepper
•1/2 cup slivered almonds
•3/4 cup frozen peas
•1 1/4 teaspoons red pepper flakes
•2 tablespoons freshly chopped parsley leaves
Directions
Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.
Friday, June 4, 2010
Orzo with Feta and Tomatoes
Orzo with Feta and Tomatoes
2008 Rachel Ray recipe
Ingredients:
1/2 pound orzo
salt
2 tablespoons butter
1 cup feta cheese crumbles
a handful of parsley leaves, chopped
1/2 pint grape tomatoes, halved
freshly ground black pepper
Directions:
Heat water in large sauce pot to boil and add pasta, cook to al dente. Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.
2008 Rachel Ray recipe
Ingredients:
1/2 pound orzo
salt
2 tablespoons butter
1 cup feta cheese crumbles
a handful of parsley leaves, chopped
1/2 pint grape tomatoes, halved
freshly ground black pepper
Directions:
Heat water in large sauce pot to boil and add pasta, cook to al dente. Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.
Garlic & Herb Tomatoes
This is a Barefoot Contessa recipe
Garlic & Herb Tomatoes
Ingredients:
3 tablespoons olive oil
2 teaspoons minced garlic
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus mor for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
Serves 6
Garlic & Herb Tomatoes
Ingredients:
3 tablespoons olive oil
2 teaspoons minced garlic
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus mor for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
Serves 6
Wednesday, June 2, 2010
Eggplant Gratin
I found this recipe on FoodNetwork last summer. It is Ina Garten's and it is WONDERFUL!
Eggplant Gratin
Serves 2
Ingredients:
Good olive oil for frying
3/4 pound eggplant, unpeeled, sliced 1/2 inch thick
1/4 cup ricotta cheese
1 extra large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated parmesan cheese
kosher salt
freshly ground pepper
1/2 cup good bottled marinara sauce
Preheat oven to 400.
Heat about 1/8 inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evely browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the parmesan, 1/8 teaspoon salt and 1/8 teaspoon pepper.
In each of the 2 individual gratin dishes, place a layer of eggplant slices then sprinkle with parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoons of grated parmesan on top.
Place the gratins on a baking sheet and bake for 35 to 30 minutes or until the custard sets and the top is browned. Serve warm.
Eggplant Gratin
Serves 2
Ingredients:
Good olive oil for frying
3/4 pound eggplant, unpeeled, sliced 1/2 inch thick
1/4 cup ricotta cheese
1 extra large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated parmesan cheese
kosher salt
freshly ground pepper
1/2 cup good bottled marinara sauce
Preheat oven to 400.
Heat about 1/8 inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evely browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the parmesan, 1/8 teaspoon salt and 1/8 teaspoon pepper.
In each of the 2 individual gratin dishes, place a layer of eggplant slices then sprinkle with parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoons of grated parmesan on top.
Place the gratins on a baking sheet and bake for 35 to 30 minutes or until the custard sets and the top is browned. Serve warm.
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