Tomato Zucchini Mushroom Casserole Tomato ZucchinI Mushroom Casserole Garden Veggies It feels and looks like the end of summer is on its way, which means the end of our garden veggie supply! I’m sad, but then that means the holidays are around the corner and what’s more fun than planning and cooking for Thanksgiving and Christmas? This recipe is one that I found on Facebook. I have found some really terrific recipes from this source and this one uses some of our beloved garden veggies. Tomato Zucchini Mushroom Casserole: 4 small to medium zucchini 1/2 medium onion 3 medium tomatoes 1 pkg. fresh mushrooms 1 Tbsp salt 1 tsp garlic powder 2 tsp basil (dried) 1 tsp red pepper flakes (optional ) 3 Tbsp chopped parsley 6 Tbsp olive oil 4 oz. cheddar cheese, shredded sprig fresh basil Preheat the oven to 350 degrees. Peel and dice the onion, slice zucchini and mushrooms, dice tomatoes. Layer half the veggies in an 8”x 8” greased casserole or glass baking dish, mixing up the colors to create a festive look. Sprinkle half the salt, garlic, basil, red pepper flakes and parsley over the veggies. Pour half the olive oil over veggies and half the cheese, then layer the other half of veggies, the rest of seasonings, followed by remaining olive oil. Bake for 20 minutes; remove casserole and sprinkle with the remaining cheese. Return to oven and bake another 15 minutes until veggies are tender. Serve hot, garnish with fresh basil if desired. Summer corn chowder Soups on! I know soup is more a cool weather meal but these cooler days are putting me in the mood! Actually I can eat soup almost anytime, it’s generally a one pot meal and there seems to always be leftovers for another meal. It takes a little time to put together but then you can sit back and just wait until its done. I often use the crock pot. This is one of my favorites and it uses edamane (shelled soy beans) which I had never used before making this soup! I like trying new things, it’s available in the frozen veggie area of the grocery frozen foods. Try it. I think you will like it! Summer corn chowder 4 ears fresh corn or 2 cups frozen corn 1 – 14 oz. vegetable broth 1 12 oz. pkg. frozen edamane (shelled soy beans) 10 oz baby peas or lima beans 1 large onion, chopped 2 tsp. chopped fresh majoram or 1 tsp. dried 1/2 tsp. salt, 1/2 tsp. pepper 1 can cream style corn 1 cup cubed cooked ham 1 5 oz. can evaporated milk 1 tsp. worcestershire sauce In large kettle bring corn, broth, onion, salt, pepper, majoram, edamane and peas to a boil, cover and simmer 10 minutes. Add milk, cream corn, ham and w. sauce, heat til hot and serve. Enjoy our fall weather and have a great week! Creamy Ranch Pea Salad Today I am sharing a salad recipe that I recently tried for the first time for a family picnic on Labor Day. I was asked for the recipe; to me that’s a positive sign! I did not cook the peas first, I used petite frozen peas and thawed them in a colander overnight before using them in the salad. I also forgot to add the Dijon mustard - it was good without it - but I would add it next time. I also used half a medium red onion instead of the green onions because that’s what I had, and I think the red onion is sweeter. When I chopped the cauliflower in the food processor it was about the size of cooked rice. In fact before tasting it someone asked if it was rice. I know I will make this recipe again. I hope that you will like it too!
Creamy Ranch Pea Salad: 8 bacon slices, fried crisp and crumbled 2 cups green peas, fresh or frozen (I used the whole bag) 2 cups canned chick peas, drained and rinsed 1 small head cauliflower, chopped in a food processor 1/2 cup celery, diced 1/2 cup green onions, diced 1 1/2 cups salted cashews salt and pepper to taste Dressing: 1 cup ranch dressing - add a little more if you think the salad is too dry 1/2 cup sour cream 3 teaspoons Dijon mustard Mix together ranch dressing, Dijon mustard, sour cream, salt and pepper in a small bowl until completely blended; set aside. In a large bowl combine peas, chickpeas, celery, onions, cashews, cauliflower, bacon and cashews until well mixed. Add the dressing and mix until everything is evenly coated. Cover and refrigerate for at least an hour before serving. (I made it the night before.) Enjoy our beautiful fall weather and have a great week!
1 Comment
Soups on!
I know soup is more a cool weather meal but these cooler days are putting me in the mood! Actually I can eat soup almost anytime, it’s generally a one pot meal and there seems to always be leftovers for another meal. It takes a little time to put together but then you can sit back and just wait until it's done. I often use the crock pot. This is one of my favorites and it uses edamame (shelled soy beans) which I had never used before making this soup! I like trying new things; it’s available in the frozen veggie area of the grocery frozen foods. Try it. I think you will like it! Summer corn chowder: 4 ears fresh corn or 2 cups frozen corn 1 – 14 oz. vegetable broth 1 12 oz. pkg. frozen edamane (shelled soy beans) 10 oz baby peas or lima beans 1 large onion, chopped 2 tsp chopped fresh majoram or 1 tsp. dried 1/2 tsp salt, 1/2 tsp. pepper 1 can cream style corn 1 cup cubed cooked ham 1 5 oz. can evaporated milk 1 tsp worcestershire sauce In large kettle bring corn, broth, onion, salt, pepper, marjoram, edamame and peas to a boil, cover and simmer 10 minutes. Add milk, cream corn, ham and with sauce, heat until hot and serve. Enjoy our fall weather and have a great week! Garden Veggies
It feels and looks like the end of summer is on its way, which means the end of our garden veggie supply! I’m sad, but then that means the holidays are around the corner and what’s more fun than planning and cooking for Thanksgiving and Christmas? This recipe is one that I found on Facebook. I have found some really terrific recipes from this source and this one uses some of our beloved garden veggies. Tomato Zucchini Mushroom Casserole: 4 small to medium zucchini 1/2 medium onion 3 medium tomatoes 1 pkg. fresh mushrooms 1 Tbsp salt 1 tsp garlic powder 2 tsp basil (dried) 1 tsp red pepper flakes (optional ) 3 Tbsp chopped parsley 6 Tbsp olive oil 4 oz. cheddar cheese, shredded sprig fresh basil Preheat the oven to 350 degrees. Peel and dice the onion, slice zucchini and mushrooms, dice tomatoes. Layer half the veggies in an 8”x 8” greased casserole or glass baking dish, mixing up the colors to create a festive look. Sprinkle half the salt, garlic, basil, red pepper flakes and parsley over the veggies. Pour half the olive oil over veggies and half the cheese, then layer the other half of veggies, the rest of seasonings, followed by remaining olive oil. Bake for 20 minutes; remove casserole and sprinkle with the remaining cheese. Return to oven and bake another 15 minutes until veggies are tender. Serve hot, garnish with fresh basil if desired. Have a great week! Prolific garden produce
This is the time of year many of us are trying new ways to fix zucchini, that summer veggie that just can’t stop producing. After all, we can only bake so many loaves of zucchini bread! We generally think of quiche as a breakfast dish but I can eat it either as a side dish or main dish. I’ve had this recipe in my file for a long time and don’t remember where I got it. I may have copied it from a magazine. I prefer using small size zucchini for this recipe and I don’t peel them. Zucchini Bacon Quiche: 1 tube refrigerator crescent rolls 2 tsp prepared mustard 6 strips bacon, diced 3 cups thinly sliced zucchini 1 medium onion chopped 2 eggs beaten 1 cup cream or half and half 2 cups shredded mozzarella cheese (8 oz. or cheese of your choice. I like Swiss) 2 Tbsp dried parsley 1/2 tsp pepper 1/4 tsp garlic powder 1/4 tsp oregano 1/4 tsp dried basil Separate crescent dough into 8 triangles; place in a greased 10 inch pie pan with points toward center. Press perforations together and spread with the prepared mustard. Fry bacon until crisp, drain on paper towels, discard all but 2 tablespoons of the bacon grease, sauté zucchini and onion in remaining grease until tender. Sprinkle cheese over crust then top with the zucchini, onion and bacon. Beat eggs and cream, stir in seasonings and pour over zucchini. Top with chopped parsley. Bake at 375 degrees for 25-30 minutes or until knife inserted in center comes out clean. Cover edge of crust loosely with foil if brown too quickly. Let set for 5 minutes before cutting in wedges. Have a great week! |
Archives
February 2021
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
|
RSS Feed
