Green Tomato Enchilada Sauce

 

(adapted from a recipe by Our Best Bites)

2-3 Tablespoons extra virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced
2 green bell peppers, chopped
1-2 jalapenos, seeded and membranes removed, if desired
1 1/2 pounds green tomatoes, quartered
1/2 bunch cilantro, coarsely chopped
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
juice of 1 lime
4 cups chicken broth
2-3 Tablespoons sugar (to taste)

In large saucepan or stockpot, heat the olive oil over medium heat. Saute onions and garlic until softened and fragrant.

Meanwhile, place tomatoes, green peppers, jalapenos, cilantro, salt, pepper, cumin and lime juice in blender or food processor container. Process until smooth. Add a little of the chicken broth if you need it to get things blending.

Pour tomato mixture and chicken broth in pan with onions.
Bring to a boil. Reduce heat. Simmer, uncovered, until it’s as thick as you like it.
I simmered mine for about an hour and ended up with about 5 cups of enchilada sauce.
(Once I knew that the adaptation was a success, I made double batches and netted 10 cups each time. There’s no such thing as too much green enchilada sauce at our house!)
Now give it a taste. If you think it’s too tart, add a little sugar at a time till it tastes just right to you. I didn’t add any sugar to mine. But you might like it slightly sweet.
Return the sauce to the blender and process until completely smooth.
You’re done!

(I got this recipe from a friend who worked with me at the library, Jill.)

Fresh Pea Salad

~15 oz pkg frozen peas, thawed but not cooked *
1/2 tsp salt
2 Tbsp mayonnaise
2 Tbsp sliced, slivered or chopped almonds

(*To thaw pour hot water over frozen peas to thaw, then drain well.) Mix all together, serve soon or refrigerate.

My sister makes this salad frequently, and it's my favorite way to eat peas!

Zucchini­ Oat Chocolate Chip Cookies

Prep Time: 20 minutes
Cook Time: 11­-12 minutes
Yield: About 2 dozen

Ingredients:
1 3/4 cups all-­purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1//4 c butter, softened, 1/4 c butter-­flavored Crisco
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (I grated as small as possible) ­ from about 1 medium
1 cup quick oats
3/4 cup chopped pecans or walnuts, optional
1 2/3 cups milk chocolate chips

Directions:

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and
salt for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter,
granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and
with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate
chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before
baking, just for looks which is totally optional).

Shape dough into balls, 2 Tbsp each, then transfer to a parchment paper lined baking sheets,
spacing cookies 2­inches apart. Bake in preheated oven 11 ­ 12 minutes until edges are lightly
golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in
an airtight container.

Recipe Source: adapted with slight changes from Nestle

Yams a la Lucy / a la Karen

350 degrees F

3 cups yams/sweet potato

1/2 cup butter

1 tsp Vanilla

1/2 C. sugar

2 Beaten eggs

1/4 C. Milk

Make mashed potatoes (microwave not optimum) mix all above ingredients and put in med. size baking dish.

Topping:

1/3 C. Butter

1 C. brown sugar

1/2 C. flour

1 C. chopped pecans (almonds ok)

Spread over mashed mix and bake for 350 degrees for 25-30 mins.

My sister Karen makes this fabulous sweet potato dish - it's SO YUMMY, even for someone who doesn't like yams!!

My Favorite Minestrone

Image from this website

1 lb sausage, browned and drained
1 quart water
1 can consomme
3-5 large carrots, cut large
3 stalks celery, cut large
1/2 tsp basil leaf
1 tsp oregano
1 1/2 quarts tomatoes
3 onions, cut large
1 T parsley
1 can tomato sauce
1 clove garlic, minced

Simmer the above 8-10 hours (in slow cooker). Add 1 can cut green beans and 1 can red kidney beans. Simmer 1 hour. Add 1 cup macaroni, cook until macaroni is done, about 10 minutes. Sugar and salt to taste. Sprinkle individual bowls with Parmesan cheese.

This is a very forgiving recipe. You can mix up the ingredients. I personally like to use acini do pepe for the pasta so that we don't get big bites of pasta. I like to add 2-3 C sliced cabbage at the end with the pasta. You can even make it up in less than an hour if that's the time you have, but the longer the ingredients simmer together, the better they'll taste! The consomme is delicious, but you can switch that out with beef broth if that's all you have. A perfect fall recipe. YUM!

Cheesy Broccoli Soup

A DELICIOUS recipe from the kitchen of LaNae Callahan* 

2 medium heads of cauliflower cut up small (or broccoli)

1/2 cup butter

1 to 1 1/3 cup chopped onion chopped fine

4 tablespoons flour

4 cups chicken broth

1 quart half & half

1 teaspoon Worchestershire sauce (I usually put in a couple of tablespoons because I think

it really gives it great flavor)

1 teaspoon salt

1 lb. Velveeta cheese (grated or cut up)

Cook cauliflower or broccoli in boiling salted water. Do not overcook. Drain, reserve the liquid. Melt butter in sauce pan. Add onion and cook till soft. Blend in flour and cook for about 1 minute or so to get rid of the raw flour taste. Add chicken broth slowly and then bring to a boil stirring constantly. Add liquid from cauliflower (2 cups) If it doesn't measure out to be two cups then add extra water. Add half & half, worchestershire sauce and salt. Bring to a boil. Add cheese a little at a time so it melts smoothly. Blend in cauliflower or broccoli carefully so not to make it mushy.

(*My cousin Warren Whitford's MIL - served at one of their baby's blessing celebrations)

Southwestern Chopped Chicken Salad

I found this salad on Pinterest, and LOVED it!! I've made it several times for the family since finding it two or three months ago! It is my new favorite taco salad. So I have to post this here, so as to NEVER loose it! The recipe supposedly serves four, since not all my family is as crazy for it as my husband and I are, it "feeds" us all. Click on the picture to go to the original post, although I'm cutting and pasting most of her recipe text below:


salad:
2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

Directions:

In a large bowl, combine all salad ingredients together, excluding the tortilla chips.  

In a small bowl stir all dressing ingredients together.  Pour dressing over salad, starting with about half of the dressing.   Toss to combine, then gradually add more dressing until it is dressed to your liking.  Top with tortilla chips.  Enjoy!

Susan Beckstrand's Zucchini Casserole

(This is my husband's favorite - and it's a low-carb, most delicious way to use summer zucchini - sometimes we even have to have it in the middle of the winter!)

Slice and par boil one large zucchini, drain and lay it in a casserole dish.

Make a very basic tomato sauce with cooked ground beef* & onion, 2 cans diced or crushed tomatoes, salt and pepper to taste. (NO flour or other spices!) Poor over zucchini.

Sprinkle grated cheese over this, & be generous. Sprinkle bread crumbs over the cheese. (I usually make them with a piece of toast.) Broil until cheese is melted and starting to brown.

 

Mmm, mmm good!

*I fry all my hamburger up when I buy it -with or without onions- and pkg it for individual meals (1/2-1 lb sizes) & freeze - very quick to thaw, and makes meal prep VERY fast.

Zucchini Bread

3 eggs
1 C oil
1 C sugar*
2 C grated zucchini
3 tsp vanilla
2 tsp cinnamon
1/2 C nuts (optional)
3 C flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder

Stir together eggs, oil, sugar, zucchini.l Sift together flour, soda, salt, cinnamon and baking powder.  Add to zucchini mixture.  Stir in vanilla and nuts. Bake at 325 degrees for 1 hour.  May need 15 mins more. Cool completely before freezing. Makes 2 loaves.

(2 C sugar is regular recipe - I always make low sugar)

Sauted vegetables

I wanted some good vegetables to go with our chicken and pasta dinner last night, and found a suggestion on the pasta box. I tweeked it and  came up with this:

2+ tbsp olive oil

1 onion, sliced thin and cut slices in half (for long thin pieces)

Several small zucchinis sliced (probably could have cut these differently to match too)

Salt & pepper to taste

2 tomatoes, cut into 16th pieces (lengthwise, not diced - looks nicer)

In a large skillet, heat oil, and saute onion until just turning transparent. Add zucchini pieces, and turn occasionally until just beginning to soften. (Use lid between turnings to speed cooking process.) Add tomato pieces and heat turning occasionally about two minutes. Add salt & pepper, and turn into serving bowl. Serve hot. Mmm!

Roasting Pumpkin

You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.

To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375< for 1 ½ to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.

To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.

To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

 

(From Tawra Kellam.  Her article includes recipes for Pumpkin Smoothies, Pumpkin Pancakes, and Pumpkin Syrup!  Click on her name to take you to the link.)

Roasted Pumpkin Seeds

(Pumpkin or squash seeds may be used.)

 

Method 1:

 

Soak unwashed seeds  in a heavy salt brine overnight.  Bake in 280 degree oven until crisp.

 

Method 2:

 

Boil seeds in water for 5 minutes.  Drain well.  Sprinkle with salt or seasoned salt.  Place a thin layer on a cookie sheet.  Bake at 250 degrees.  Stir after 30 minutes.  Bake 1/2-1 hour more or until crunchy. (From Tawra Kellam.)

Mom B's Artichokes

Fill a large pot with 1 1/2 inches of water.  Add one tbsp canola oil for each artichoke.  Add one slice lemon or 1 tbsp ReaLemon for each artichoke.  Remove lower leaves. Slice stem 1/2 inch from lower leaves.  Add to water. Bring to a boil, then simmer for 40-75 minutes (depending on the size of the artichokes,) until heart is tender. Grab with tongs and stick a fork in the bottom of stem. If easily pricked or stabbed, the choke is done.

Jacob's Howlett's Guacamole

It's pretty simple. You take 6-8 avocados and mash them with a fork or potato masher then add about half a bottle of Pace Picante Salsa. Use what ever heat level you like. Then add cubes of sharp cheddar unless you prefer different cheeses. Lastly you need to add some tapatio until it hot enough for you. Good luck. Call if you have any questions. Jake

Note from Susan: This is the BEST guacamole I've EVER had - I don't usually like guac, but I LOVE this. Serve it with some corn chips and you're in heaven! sb

Broccoli Salad

2 bunches broccoli
1 medium red onion
10 slices bacon
1 c roasted sunflower seeds

Break broccoli into flowerlettes.  Chop onion finely.  Fry bacon until crisp; crumble.  Combine all salad ingredients, including dressing.

Dressing:
1 c mayonnaise
1/2 c sugar (or less)
2 tbsp apple cider vinegar

Mix dressing ingredients well; put on salad just before serving.

Heavenly Lemon & Rosemary Chicken & Vegetables

Kind of a variation of a coq au vin recipe...mmmm!! (And skinny too!)

Ingredients 

- 4 boneless chicken breasts cut in four lengths each
- 1 lemon or lemon juice

- 6+ large potatoes, cut in large cubes or wedges

- 1 1/2 tsp -Rosemary, as desired, chop fresh, or use dried, maybe about

-  Salt & pepper 

- Sliced/chunk vegetables, such as summer squash, mushrooms, green or red peppers, baby carrots, etc. (Used it all!)

- 4 large cloves garlic, chopped in small chunks (not minced)
- 6 tablespoons olive oil 

- 1/2 cup apple cider vinegar* 

Lay chicken in a roasting dish. Scatter potatoes and then garlic pieces on top, salt and pepper, then the vegetables. (Garlic is easily chopped coarsely by crushing the cloves with the side of the knife first, then it's easy to chop.)

Add rosemary and sprinkle with the lemon juice and olive oil. Pour the vinegar over it all. Bake at 400 F  for 40-50 minutes until vegetables are tender, fragrant and beautifully browned.

* Since I don't cook with the dry white wine the recipe originally asked for, I use vinegar, and I love the results.

See the original recipe at: http://www.sparklingink.com/2010/10/lemon-rosemary-chicken-bake.html

Roasted Vegetables with Feta Cheese

Found this favorite online*.

1/2 red onion, quartered
10-15 small fingerling potatoes
4 red or yellow baby bell peppers, sliced
3 carrots, halved and cut into large pieces
8 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
4-5 asparagus spears, ends removed and cut into thirds
1 handful of grape tomatoes
Olive oil
Sea salt and freshly cracked lemon pepper, to taste
Dried thyme
Dried oregano
Garlic powder
Feta cheese

Preheat the oven to 375 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the tomatoes, zucchini and asparagus on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked lemon pepper, garlic powder, thyme and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the tomatoes, zucchini and asparagus to the roasted veggies, toss and return to the oven for an additional 10-15 minutes. Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off. Add garlic cloves back in with the rest of the veggies then sprinkle with feta cheese. Enjoy.

*Find recipe w/step-by-step pictures at: http://fortheloveofcooking-recipes.blogspot.com/2010/02/roasted-vegetables-with-feta-cheese.html

Gardener's Omelette by Susan

2 C finely diced potatoes
2 C chopped zucchini (small chunks)
1 diced green pepper
1 small onion diced
3 eggs
Lemon pepper, salt & pepper to taste

Saute onion in butter until just turning transparent.  Add zucchini and green peppers and lemon pepper to taste, (abt 1/4 tsp).  Set aside.  Fry diced potatoes in butter in same pan.  When softened, add zucchini mixture.  Mix together.  Break eggs into the mizture.  Salt and pepper to taste, turning everything over until the egg is cooked.  Serves 2-4.

*Came up with this recipe while we lived in Pleasant Grove from the plenteous vegetables available from our garden. For some reason I've never been able to get many zucchini's in our new area. :(

Printable version here.

Fresh Tomato Toss

A HUGE family favorite!!

1 lb spaghetti noodles
6 tbsp butter/margarine
3 medium tomatoes, peeled & chopped (more is good!)
¼ c sliced green onion (optional)
2 tsp basil leaves
1 tsp salt
½ tsp pepper

Prepare spaghetti according to package directions.  Prepare remaining ingredients in a large serving bowl.  Drain pasta.  Toss hot spaghetti with butter, tomatoes, green onion, basil, salt, pepper, (and optional ½ c grated parmesan cheese).  Serve immediately.  6-8 servings.

Ratatouille

I found this recipe online the other day, and it was SSSOOOO good! It's one of my new FAVORITES!

Classic, hearty casserole dish starts with sauteed garlic, eggplant and parsley as a bottom layer. Zucchini, Parmesan cheese, onion, mushrooms, bell pepper, and tomatoes complete this casserole before being baked golden brown and crispy on top.

Ingredients:
2 T olive oil
3 cloves garlic, minced
2 t dried parsley
1 eggplant, cut into ½ inch cubes
Salt, to taste
1 C grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings*
2 C sliced fresh mushrooms*
1 green bell pepper, sliced
2 large tomatoes, chopped

Preparation:
1. Preheat oven to 350 F.
2. Grease casserole dish with 1 tbs. olive oil.
3. Add remaining olive oil to medium skillet. Heat over medium heat.
4. Saute garlic until tender. Stir in eggplant cubes and parsley. Saute 10 minutes.
5. Season eggplant with salt.
6. Spoon eggplant into casserole. Spread to create even layer. Sprinkle eggplant with parmesan cheese.
7. Arrange zucchini slices in even layer over eggplant. Sprinkle zucchini layer with parmesan cheese.
8. Repeat layering with onion, mushrooms, bell pepper, and tomatoes.
9. Sprinkle remaining parmesan on top.
10. Bake 45 minutes. (Out of time, I microwaved this 18 mins on HI.)

*(I think next time I will saute the onions & perhaps the mushrooms slightly before using)

Recipe and pictures available at: http://www.eggplantrecipes.net/EggplantRecipes/Ratatouille.htm


Printable version here.