All posts filed under: veggies……

Baked grass….. Aka asparagus

Published by

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

Published by

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

Published by

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 …

Jalapeño garlic kale

Published by

Kale is the new four letter word in health. There are so many types and ways to prepare it. If you are lucky you have a farmers market near by or you grow it yourself. We usually have a nice winter garden however, this year nada. Store bought is okay but just not the same. And now……. We have a local hydroponic certified farmer here. This place is amazing. Over 5000 sq ft of produce will be grown at Fambro Family Farms here in Breckenridge, Texas. David’s Drawf Siberian Improved is creamy, tender and delicious. This is just one of a thousand ways to prepare it. One large bunch of Drawf Siberian improved kale- chopped stems and all no need to wash because there is no dirt Two cloves garlic – peeled and chopped fine 1/2 large jalapeño – seeded, viened and finely chopped Two tablespoon olive oil 1/2 teaspoon salt I used a red rock salt In a large skillet heat up oil, add greens. Stir a bit, then add garlic and jalapeños. When …

Pear salad

Published by

The other day we were treated to some organic fresh greenhouse butter lettuce. It tasted just like the name….creamy and buttery. Instead of putting normal dressing on it I wanted something that would bring out the light lettuce flavor. We had a ripe pear, and a small amount of blue cheese left. So……I put this together and the flavors were fantastic. The recipe is for two dandy salads. 1 ripe pear cut into small cubes 4-5 butter lettuce leaves tore into bite size pieces you might need more or less leaves 1 heaping tablespoon grey poupon mustard 2 tablespoon good olive oil About a quarter cup of water 1-2 tablespoons blackberry balsamic vinegar  1 large tablespoon crumbled blue cheese Wash lettuce leaves wrap in damp paper towel and place in a plastic bag, wrapping tightly but don’t bruise the lettuce leaves……refrigerate while preparing everything else. Or longer, this makes the leaves firm and have some crunch.  In a small bowl add mustard and oil. With a whisk whip it good. It takes some whipping to …

Kale salad

Published by

Kale is the green of choice these days…..so many recipes and ways to eat it. Dried, boiled, fried, baked, and in a salad are just a few. I have several recipes for a salad however this one is a favorite. Light, flavorful, and easy….what else can you ask for?  1-2 bunches of kale. Remove stems and cut into small pieces  1/2 cup soy sauce. Aka bug juice 2 tablespoons of sesame seed oil 1 teaspoon toasted sesame seeds 1 big tablespoon fresh grated ginger  3 oranges juiced Zest from 1/2 orange After cutting kale into pieces blanch in boiling water for 2 minutes. Put into an ice bath for a few minutes and then drain, gently squeeze water out if necessary.  In measuring cup, place  bug juice, oranges juice, sesame seeds, all the zest and grates. Mix well.  After kale is cooled and drained well put the kale in a bowl. Pour dressing over the top and stir, refrigerate for an hour and serve with you meal.  As always we hope you enjoy 

Chicken pot pie

Published by

The weather is getting colder and things you would never eat in the summer become a fixation, chicken and dumplings, pot roast, and of course chicken pot pie. You can prep this the day before and bake the next day. It is a dish packed with flavor and good stuff. The trick for this pie is chopping everything into small pieces. The chicken can be chopped into large bitesize pieces. You can use roll out dough or make your own pie crust. I make the chicken kale gravy to top it with….see previous post.  Pie crust you need a top and bottom  1 cup frozen peas 2 carrots 1 potato 2 celery 1/2 large onion 2 chicken boobs (no skin or bones) 1/2 cup sherry (optional, but taste better with it) 1 tablespoon flour 1 cup chicken stock or broth ( or the entire can)  Teaspoon salt Pepper….. Some, not too much Heat oven to 350, cut vegetables into small pieces and chicken into big bite hunks. Place into large bowl, add peas, sherry, flour, …

Lemon broccoli stir fry with basil

Published by

Man with a name like that it sounds complicated. This is one of those times I cheat…..rarely, but it does happen from time to time. The flavor is great and only takes a few minutes to prep and about fifteen to cook. Plus it has four ingrediants. Ready? Set……  1 bag frozen broccoli stir fry ( I used PicSweet) it should have celery, peppers, peas, onions and broccoli 1 small broccoli crown cut into florets  2 tablespoon lemon flavored olive oil 6 basil leaves chopped In a skillet heat lemon olive oil, add raw broccoli and stir a few minutes then add frozen package. Chop basil. Turn the heat up to medium high, stirring every so often. About ten minutes add basil and cook a few more minutes. If you want you can cover it to make softer vegetables. I like mine with some crunch. That is it!  This was a great, quick easy side dish packed with tons of flavor.  As always we hope you enjoy.

Zucchini stew

Published by

Oh my, it is summer garden time and that means tons of zucchini. Wether you have it or not someone you know has it. If it is your neighbor there will come a time you start to close the shades when you see that bulging bag heading your way; or not. Grilled, fried, baked, or boiled, breaded, made into bread, fried cakes, pickles, are just several ways to prepare the little green thing. I am always scratching my head to think of something new. And by George I found it. Hope you like it.  1 medium  zucchini or twosmall ones  1 can stewed tomatoes 1/2 medium onion 1 bell pepper Wash and cut the ends off of the squash, cut lengthwise in half and again one more time. Then cut across making large bite size pieces shaped like triangles……more or less. Cook squash in some boiling salted water until almost done. Drain water off and leave zucchini in that pan. Add stewed tomatoes, chopped onion and chopped bell pepper. Put a lid on it and …

Black bean salsa Texas style

Published by

Summer is here and salsa, any kind of salsa is a poolside, picnic, patio treat. I will post a few to add too or eat alone with vegetables or chips, even fish, chicken or pork. This recipe has a little twist to it adding flavor and a full vegetarian feeling. So much flavor you might even want to double the batch. This is a single recipe, good for a few folks. 1 can black beans drained 1 can whole kernel corn drained 1 can black eyed peas drained 1 bunch cilantro, washed and chopped: I use about 3/4 of the bunch 3 green onions finely chopped 1 jalapeño, viened and seeded chopped fine 1/2 bell pepper chopped 1-2 limes squeezed around  1/4 cup juice 1 package taco seasoning mix, or your favorite taco spices use 1 tablespoon to start then add more according to taste 2 Roma tomatoes chopped 1 cup of queso fresco cheese, broken up into pieces Maybe some salt In a large bowl mix everything together but the cheese and tomatoes. Place …