All posts filed under: veggies……

Tropical poblano peppers with shrimp

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Yes, it has been awhile since I have published a recipe. True I have cooked, just forgotten to share with everyone. I have a couple of great ones too. It is not often I randomly shop without a purpose for a meal. The poblanos looked wonderful at the market so I was compelled to purchase two hoping to come up with a stuffing. Of course there is a time frame involved…., if I don’t come up with something fairly soon they will spoil and that is a waste. Planning meals ahead for the week is just something I do, trying to maximize potential left overs etc. Rotating what we have in the freezer is a priority too, things can get lost in there. So, I found some nice fish and decided on fish tacos, and an older bag of gulf shrimp, that really needed to be used. Now this old brain went to work and this is what I came up with. It has a wonderful sauce to go over it too. 2-4 poblanos roasted, peeled, plus …

Moroccan vegetables

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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

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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

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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 …

Baked grass….. Aka asparagus

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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

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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

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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

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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

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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

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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