All posts filed under: veggies……

Greek style green beans

Now you have to understand we love vegetables, it is just John loves his cooked to death and I like my in the semi crunchy stage. When it comes to green beans there is no difference. John likes his the old fashion way….with bacon slices and onions cooked for an hour or more….more as in lots more is good for him. So I make mine separate from his. Fresh green beans are wonderful to eat and go with any meal. Try these added herbs and feel the flavors pop in your mouth. Fresh herbs are great but the dried ones work just as well A bunch of fresh green beans washed and ends cut off, cut in half Olive oil….about a tablespoon A teaspoon of crushed dried mint or a few leaves of fresh mint finely chopped A teaspoon of dried dill or about a teaspoon of fresh chopped very fine maybe a bit more 1 clove garlic smashed and chopped Some salt Heat oil in skillet, add prepared green beans and toss, cook about …

Northwest chicken with green chile sauce with roasted vegetables

Another experiment hits the oh my zone! Super easy recipe, the vegetables take a little prep time other wise great tasting, easy, healthy meal. This was enough for three servings and a lunch.  4 Chicken boobs halves pounded a little to speed up cooking Tablespoon olive oil Penzeys northwoods seasoning 1 can cream of chicken soup 1/2 can chicken broth 4 green chiles roasted, peeled, seeded and chopped or…..canned….or frozen about 1/2 cup 2 beets, peeled, cut into cubes 1/2 head cauliflower cut into florets  1 large sweet potato peeled cup into cubes Garlic salt More olive oil Start prepping the vegetables first. Heat oven to 425. I keep them separate otherwise you will have red cauliflower and sweet potatoes. Spray or spread some olive oil in a 13×9 pan. In a bowl place cubed sweet potatoes toss with a small amount of olive oil and garlic salt. Put cauliflower in bowl toss with olive oil and garlic salt or your favorite seasoning, do the same with cubes beets. Put in hot oven and bake …

Pesto potato salad 

Looking for something different for a potato salad? Like pesto? Have extra roasted or baked potatoes? Then this is the dish for you….. Hopefully you saved some of that pesto you made during the summer and have it ready in the freezer. If not, I guess store bought would do and if you are so inclined make a batch of fresh and use it. (See previous post)  Baked, boiled, roasted potatoes, made just for this dish or leftovers. About two large potatoes per recipe. Mayo……how ever gooey you want it 1 tablespoons onion finely chopped 1 large stick celery finely chopped 1-2 hard boiled eggs A shake of garlic salt Pepper to taste 1/4 to 1/2 cup pesto Take the potatoes you are using and chopped them into cubes, kind of on the small side. If you need to cook them do so and cool. In a bowl mix everything and chill before serving.  As always we hope you enjoy. 

Sweet potatoes and their skins

It’s that time of year when sweet potatoes or yams make it to the dinner table more often. They should be eaten all year long because they have great nutrition to offer and they taste good. But it seems the next 60 days are sweet potatoes farmers money maker. Everyone has there favorite way to prepare…..but what about that skin? You peel it? Scoop out the meat? And the skin is left over to discard or compost. But wait! There is something to do with this lonely skin…… Make dog treats….yep, an easy and nutritional thing for your pets; Or you if you like that sort of thing for yourself. Maybe good for camping in the wilderness a light weight yummie treat for yourself and your pet.  Alright…..after the meat is scooped out, the more you leave in the longer this will take so I remove almost all of the flesh. Heat oven to 225, on a cookie sheet lay out the skins so they are opened up as best as possible. You can spray …

Spaghetti squash and what to do with this thing…..

First find a squash that is in good shape….you know a nice stem, not too dried out. Next heat oven to 350, take squash and cut lengthwise. It could be kind of tough….so use a sharp knife and lots of pressure. Remove seeds…if you have a garden save them for next year and plant. Take a cookie sheet that has some lips….well edges….place the squash upside down or flesh side down, put in oven add about 2 cups water to the cookie sheet and bake for 1 hour. This is perfect timing to prep anything you want to use the squash for. When the squash is done, carefully remove from oven…pour off water….flip over so flesh is up. Now…take a folk and scrap the meat towards you, yes this is how it works….keep scraping. The flesh comes out like spaghetti. Now you can use it for many dishes if you are on a diet, gluten free or just want healthy good eats.  Some things to try with this great veggie Spaghetti of course Beef stroganoff …

Sweet potatoes with chipotle and honey

I just love it when I try something new and it turns out really, really good. so….here is another one and I think it is pretty healthy too. sweet potato (depending on how many folks are eating) honey chipolte powder 1 tablespoon melted butter for two potatoes cookie sheet lined with foil Several ways you can do this….oven or microwave the potatoes(s), then oven or in a pan. I try hard now a days not to “nuke” anything, so I cooked the potato at 350 for an hour.                            Nuke until the potato is just getting soft. Let cool a little otherwise you can burn your hands. Oven method: Melt butter, slice sweet potato long ways into two halves. place on cookie sheet, with a small sharp knife cut slices in the flesh, not too deep. Slowly drizzle butter over the potatoes so it falls into the slots, try not to over spill too much. If you need to make a few pricks …

French onion soup

It’s getting cold outside and time for a pot of soup! Homemade French onion soup is fast and easy. It can be low cal too…..by just omitting a few *ingredients, taste great both ways. Use as a side dish, or a full blow meal. This makes about 4-6 servings depending on how large a bowl you use. 3 large onions, 1 yellow, 1 sweet, 1 white: peeled and sliced in thirds then cut into ring pieces 3/4 stick of butter* 2 teaspoons olive oil 1 pressed garlic clove or some garlic powder 48 oz beef stock or one and a half of the box kind Not broth Sliced sour dough bread  1-2 slices per bowl* Mozzarella cheese….ball package works good, easy to place on soup top* Parmigiana cheese. Shaker kind works good 1 teaspoon salt You will need some oven proof small to medium size bowls, enough for the people you are serving. If only two the left over soup can be saved and do it again just freshly adding the cheese and bread another …

Chinese food from a can? Yep it is true……chop suey

   Sometimes you just need a quick easy meal and you want Chinese food…..that is not always easy but I have a solution for that. If you are feeding a family you can add heathy ingredients and they will think the whole thing is homemade……takes about 20 minutes…. 1 can La Choy Chinese chop suey that has meat and vegetables…usually two cans attached together 1 package crunchy oriental noodles 2 carrots 2 celery 1 head broccoli  1 tablespoon oil While heating skillet chop carrots, celery and broccoli into bite size pieces. Add oil to the pan and then add vegetables. Stir for a few minutes, cooking for 5 minutes. Open the vegetable side of the La Choy product, drain and add to the other vegetables in the skillet. Cook for five minutes. Open the meat side, either chicken or beef, add all of the can to the mixture. Cook another 10 minutes. And whalla you are done. Put the crunchy noodles on a plate and pour the chop suey on top.  Fast, easy, and good…….you …

Italian wedding soup…Texas style

We like to make homemade sausage out of wild game….be it venison or boar. Several varieties include, chorizo, mexican and of course some Italian flavors. If you do not have a recipe for this I will include that later on down the road. That is if you want to make some…..If not just a good link or loose meat italian sausage will work for this recipe, which is super easy. 1 pound italian sausage 1 bag parsnips, peeled and chopped in hunks 2 cans beef broth 2 cups water 1/3 bag of chopped kale or about 5 cups chopped 1 tsp onion powder 1 clove of garlic finely chopped 1 tsp salt 1 can white kidney beans drained Heat sauce pan large enough to hold all ingredients, tear sausage into large hunks, drop in and cook. Stirring carefully and not often….. do not  break the meat up while browning. When brown deglaze the pan with sausage still in pan using small amounts of the beef broth. A wooden spoon works great for this….again keep pieces …

Parsnips and potato au gratin

  This dish takes a little time to prep and cook. But there is enough to feed a tribe or have lots of leftovers. Allow yourself twenty minutes to prep and one and a half hours to cook.  1 to 1/2 pounds of parsnips……or one bag  1 to 1/2 pounds of potatoes…. I used 6 Yukon golds medium size Gouda cheese….. I used half smoked half regular about two cups grated 1 can chicken or vegetable broth 1 medium size onion 2 tablespoons butter or some olive oil Salt and pepper  Heat oven to 400. Peel parsnips and the grate coursely, place them in a sauce pan with water a boil for two minutes. Drain and set aside. Chop onion, on a stove top use a dish that is oven safe, not too deep put will hold everything. Use cooking spray on the edges if needed. Heat this pan and add oil or butter, cook onions for a few minutes…until they start to turn clear. While this is going on peel potatoes and set aside.  When …