All posts filed under: Garden delights

Moroccan vegetables

I love spices and vegetables, but do not like to make the same thing over and over again. Usually I use only spinach and Moroccan seasoning. Today was a bit different. I had      a refrigerator full of miscellaneous produce and needed to use them up. So this is what I came up with.  1/2 onion chopped 2 sticks celery chopped 2 carrots chopped 1/3 bell pepper chopped 3 tablespoon olive oil 3 cloves thin sliced garlic 1 good teaspoon salt ( as opposed to a bad teaspoon) 1 sliced zucchini 1 sliced yellow squash 1 teaspoon Moroccan spice 4 small tomatoes quartered  Kale ( I had small leaves from the garden I used about 10, choice is yours on how much do to size) 1 can chicken or vegetable broth 1/2 lemon Heat a shallow pan then add olive oil, onions, carrots and celery, bell pepper. Cook about 5 minutes, add garlic, salt, squashes and seasoning stir and place a lid on it for ten minutes. Add broth, stir in. Place tomatoes and …

Moroccan vegetables

I love spices and vegetables, but do not like to make the same thing over and over again. Usually I use only spinach and Moroccan seasoning. Today was a bit different. I had a refrigerator full of miscellaneous produce and needed to use them up. So this is what I came up with.  1/2 onion chopped 2 sticks celery chopped 2 carrots chopped 1/3 bell pepper chopped 3 tablespoon olive oil 3 cloves thin sliced garlic 1 good teaspoon salt ( as opposed to a bad teaspoon) 1 sliced zucchini 1 sliced yellow squash 1 teaspoon Moroccan spice 4 small tomatoes quartered  Kale ( I had small leaves from the garden I used about 10, choice is yours on how much do to size) 1 can chicken or vegetable broth 1/2 lemon Heat a shallow pan then add olive oil, onions, carrots and celery, bell pepper. Cook about 5 minutes, add garlic, salt, squashes and seasoning stir and place a lid on it for ten minutes. Add broth, stir in. Place tomatoes and kale on …

Fresh beet salad

Beets are a vegetable you either love or not. It is hard to hide in a dish because of the beautiful color. Yes, there are yellow beets however the red, brilliantly bright colored one works great for this salad. It just pops with the green leaves, burgundy red colors and soft flavor of the dressing. Vegans will love this dish as well. Heck my husband loved it and I will be making it again tonight.  Beets seem to come in bunches of three; I used one beet and half the beets greens for a batch. It was more than enough for a nice side salad with our meal. I am thinking you could use all the greens, and all the beets to make a larger batch, having left overs for a few days to come. The small amount we had left was excellent the next day.  1 bunch of beets ( three beets with greens attached) 1/3 cup white balsamic vinegar 3 tablespoons sesame seed oil Pinch of salt 1 teaspoon soy sauce  When you …

Chipotle pork fingers

I am in a keno group, once a month I try and come up with something different. Having this can of cipotle peppers has been killing me…..since they are not too hot the ladies should like the flavor and not be blown away. (Texans have whimpy mouths). I had ground pork from the pig we had processed, filo dough and frozen spinach. Filo and spinach are always a great base for finger food. So, I came up with this tasty treat. Pretty easy to make especially if you do some prep work earlier in the day or the night before.  1. 5 pounds ground pork 1 can chipotle peppers 1 package frozen spinach 1 teaspoon salt 1 package filo dough Butter,  pastry brush Small crockpot Dipping sauce if desired  ( I used a yogurt based avocado, cilantro dressing, store bought) To speed things up for the evening I was going to assemble I prepped the fillings earlier. The frozen spinach I thawed, opened, placed in a colander, then in a bowl. Leaving this in the …

Chicken stuffed jalapeños 

Sometimes you just need a snack. We were in some intense game playing of backgammon and I did not want to break to make something large for dinner. Plus we had these beautiful peppers…..so I came up with this easy to make treat.  6 jalapeño peppers cut lengthwise seeded and viened 1 cup finely grated cheddar cheese 1 can chicken drained 1 tablespoon mayo 1 tablespoon bacon grease ( I keep a jar in the refrigerator )  1/4 teaspoon minced roasted garlic  1/2 teaspoon Penzey’s Northwoods seasoning ( or something of your favorite spice)  Heat oven to 400. Add everything but peppers in a bowl. With the back of a folk mush together until thoroughly blended and creamy like. Arrange pepper halves on cookie sheet. Take chicken mixture and shape pepper cavity size, filling each half, packing it in. Use all the mixture for the twelves pieces. Bake for 20 minutes. Move to broiler area and broil for 5-10 minutes until brown on top.  That’s it. Serve plain or if you must with a dipping …

Island style meatballs in sweet and sour sauce

Tired of the same old thing? Need some flavor in your meals? This dish will do it. Pretty easy to make, colorful and mouth watering. We had been doing hamburgers on the grill for the holiday and I had about a pound of meat left over. A bit bored with the meat on a bun so I looked to see what we had and thought sweet and sour meatballs. The I imagined how could I improve on the ordinary and make it extraordinary. The meat balls are packed with flavor and are very filling. The vegetables add color and nutrition.  1 pound Hamburger  1 green pepper 1 yellow pepper 1 orange pepper…… Or any color of your choice  1 onion 1 yellow squash 1/4 cup coconut flour 1 egg 1/3 cup teriyaki sauce 2/3 cup rice 1 large can chunk pineapple. Save the juice 1 1/4 cup water 1 tablespoon oil Sweet and sour sauce 2 tablespoon corn starch 1/2 cup sugar 1/3 cup apple cider vinegar  1 tablespoon soy sauce Plus liquid from meat …

Kale casserole 

All you need is kale….bomb bomb de bah….. So many types of kale. I am finding the flat leaf type is a bit milder than the curly leaf kind. In making this dish that is what I used but I bet the other would work just fine. This is a great potluck addition or side for a meat dish.  1 bunch kale 2 can chicken broth or vegetable if vegetarian 1/4 cup finely chopped onion 3/4 cup short grain white rice Thin cheddar or Colby cheese slices about 6 11×7 baking dish Heat oven to 350. After washing kale and chopping onion put several leaves on the bottom of baking dish. Now chop up the remaining kale into large pieces. Sprinkle 1/4 cup rice over kale leaves that are in the baking dish, then place handful of kale over the rice, sprinkle 1/4 cup rice over that and repeat again until kale is used up. Having to top layer kale. Pour the broth over the mixture and sprinkle the onions over the top. Place cheese …

Baked grass….. Aka asparagus

Spring is here and that means grass is growing. All kinds of grass, the kind you mow to the kind you pull and even the kind you eat. Commonly know as asparagus. Having a mighty fine patch of grass means picking daily. In a short time you have enough for several meals during the week.  I don’t know about you but I can get tired of eating something the same way over and over again. I found this recipe and tweaked it a bit. It turned out so good I could have devoured the entire pan that night.  A bunch of grass rinsed and tough bottoms removed 2 tablespoons lemon infused olive oil 1/4 cup Italian bread crumbs A shake or two of garlic salt 1/2 teaspoon Italian herbs 1/2 cup grated asiago cheese Shallow baking dish  Plastic bag or large bowl Heat oven to 350, place grass in bowl or bag. Add oil and close bag, mix around with hands. Open bag and add seasoning and bread crumbs, mix again. Add almost all the …

Cabbage ball

Yep, you read it right….cabbage ball. A whole cabbage packed with seasonings and butter BBQ’d to a soft, flavorful bunch of yum. Takes about an hour to prep and make so plan ahead. I would think this is a great camping item too. 1 head of cabbage  1 stick of butter Foil Seasoning of your choice…..lots of them Pull off outer most leaves and core cabbage…..Exposing the middle, removing all the core. Start your grill, BBQ, open fire pit area.  Pull out a large piece of foil, butter the area that will touch the cabbage, sprinkle some seasoning on the butter, set aside. Pour into the hole a teaspoon at least of your favorite spices, put in a tablespoon of butter, push down with the back of a spoon or your fingers, do it again, pushing down, add spices and butter until the stick is used up. Trust me you can not over spice this. When the butter is used up take the buttered foil and wrap the cabbage up tight. Wrap the cabbage ball …

Mexican kale

LouAnn this is for you. 😜 this lady is always telling me how much she dislikes kale. However I think if she gave this recipe a try she could have a different take on this green leafy vegetable. When you have a bunch of something being creative is a challenge. We were having tacos and I wanted to use some more of the wonderful kale we had purchased the other day. I do have to say it was pretty tasty.  5-6 clean kale leaves, stems removed and chopped 1 can drained whole kernel corn 4 hatch chiles roasted, skinned and chopped or one small can ( about 1/2 cup ) 1 cup grated jack cheese plus a little more to sprinkle on top (about a handful) 1/2 teaspoon cumin 1/4 teaspoon garlic salt 1 large tablespoon finely chopped onion (optional) Heat oven to 350. Coat a covered baking dish so food does not stick. In a medium bowl add all ingrediants stir well. The corn will want to settle on the bottom. Mix so everything …