All posts filed under: veggies……

Chicken cacciatore

Just like the vegan cacciatore only adding chicken to make a complete meal makes this dish flavorful.   1 whole chicken cut into your favorite eating pieces 1 each yellow, green, red, and orange peppers cut into bit size hunks 1 can of tomato sauce 1 can diced tomatoes 1/2 onion diced  Olive oil 1/2 teaspoon thyme 1 teaspoon oregano 1 package mushrooms…… I like to slice these myself Salt to taste In a braising pan heat oil and cook chicken pieces until outside skin is brown, I put a lid on it for about five minutes on each side……the entire pieces of chicken do not have to be cooked through, you will finish cooking thoroughly later. After chicken has some brown on it remove from pan, add peppers, mushrooms and onions. Stir for a few minutes then add diced tomatoes and sauce. Add seasonings.  Cook for about ten minutes, add chicken pieces back put a lid on it and simmer for 30 minutes or more. Until chicken is cooked and tender. Serve with white of …

Vegan cacciatore 

Why not? Who says you have to make it with chicken…..I love veggies and sometimes a meatless dish is the way to go. The amounts make enough for two and lunch the next day. 2 tablespoons olive oil 1/2 large onion chopped into hunks 1 of each: green, yellow, orange and red peppers chopped into hunks. A small package of mushrooms sliced…I like to slice my own 1 teaspoon oregano ……maybe a little less 1/2 teaspoon thyme……..not a heaping teaspoon a level one Salt to taste Garlic salt…about a teaspoon as well. Or garlic powder 1 normal can tomato sauce I am thinking 7 oz 1 normal can tomatoes hunked, diced, or whatever the can says….no salt is the best Heat oil in the pan add all the vegetables and sautee, for a few minutes. Add herbs and salt, the add tomato products. Stir and put a lid on it for about 15 to 20 minutes on a simmer.  Serve with rice or some good sour dough bread.  As always we hope you enjoy.   …

Geisha special

Sometimes we get into habits and forget things we have made, done or tried before. I am the leftover queen….my pet peeve is throwing food out. With that being said I dug in the frig this morning to see what I could throw together for breakfast. Lately I have been on a juice kick, however Saturday mornings when nothing is going on it is fun to create something. This is what I found…..some spinach, carrots, a piece of an onion, left over can salmon (from a salad the other day), one piece of flat bread, eggs.  Then smack….it hit me…..Geisha special…..the story behind this dish….well…..many years ago we long range ocean fished at least every year or two. One year on a ten day trip we were on the Cherokee Geisha out of  H &M landing in San Diego. We had a top notch chef…..needless to say the meals were nothing but amazing everyday. One morning this was served for breakfast, of course he used fresh tuna that had been caught that morning not canned…..and …

Sauté fennel oh yeah

We love the taste of fennel, so I tried something new tonight and need to share right away…. Yes, it is that good!  Fennel bulb sliced thin Orange pepper sliced and hunked Green pepper sliced and hunked 1/4 cup finely chopped onion Sesame oil Sesame seeds about one teaspoon 2 oranges squeezed for the juice 1/4 cup soy sauce 1/4 teaspoon salt Heat sesame oil in skillet, enough to coat bottom thinly. Chop all the vegetables and add to hot skillet. Sprinkle seeds over veggies and cook on medium high heat. Meanwhile squeeze oranges and mix juice with soy sauce, set aside for now. Sprinkle salt on veggies and stir again, add about half the orange juice mixture stir and continue to cook. When fennel and peppers start to soften add remaining juice, turn up the heat a bit and cook for five minutes more.  That’s it! Man o man…..this was so full of great favors. 

OKRA…. Not fried

You either love okra or you don’t…most people only eat it fried because it is not slimy that way. However, there is another great way to have this summer delight. BBQ’d….yep….on the grill…..easy, easy, and good. Okra. Depends on how many folks are eating I plan 6 per person Skewers two for each batch of okra….6-8 in a batch Olive oil Garlic salt And/or other seasoning….Italian dressing, Cajun, ancho etc Wash and dry okra, put 6-8 okra on a skewer, depending on size, as close to the cap end as possible without going into the cap. Then run a second skewer along the pointy side of the okra to form a brace I guess, looks kind of like a ladder. This will hold the okra in place and keep them from spinning as you turn them. Drizzle oil or brush it on or use your hands to lightly coat okra. Both sides. Then sprinkle your favorite spices or herbs over the oiled okra. Both sides. Now you are ready.  After your grill is hot but …

Green chile..venison, pork, or beef….Even vegetables

Late summer means Hatch chiles are available. If you are lucky enough to live in New Mexico then you know all about green and red chile sauces also known as Christmas… if you get both types on the same plate.  Or just the chiles themselves….ranging from mild to hot. You can buy them at supermarkets now, have them roasted fresh just as if you were in the land of enchantment. They freeze very easily so you can use them all year long. We freeze them with the black skin still on, just take your hands or a paper towel and wipe it off. Slit the chili open and remove the seeds, cut the stem off and you have mouth watering chili ready to use. A favorite and easy way to make a great dish with many types of meats or just a pot of veggies is as follows Crock pot Broth, beef works great if a veggie only dish use veggie broth about 1 1/2 cups 1 medium onion chopped 10 chiles skinned and chopped …

Left over vegetables, from pot roast or stew…..made into a soup

Hello again, on our camping trip we have made several Dutch oven roast, one with game hens and one with pork roast. Both times for the most part using the same type of vegetables. Carrots, onion, celery, parsnip, and or potatoes, garlic and sometimes mushrooms. I do not know about you but after the meat is gone there are always veggies left over…..what to do? What to do?  Well today I figured it out…..should have done this years ago……make soup. I put all the cold veggies in a blender with some chicken stock (canned) and blended on high speed for a few minutes. I pour this beautifully colored purée into a sauce pan, added the rest of the broth and a little water to thin it out some. Then I heated it up.  OH MY…… Is all I can say. Hope you try it and like it.  Note to self……make extra vegetables while cooking to process for future use and can. 🐾

Eggplant pie….. Yep your read it correctly

Hopefully your garden is doing well….ours, well it is a bit over grown with weeds. Now that we are home for a bit we anticipate making some headway with all the extra foliage that has shown up.  This is one of our favorite summer eats.  The story behind this “pie” goes like this. We were young, our parents were still married and dad had an awesome garden. During the summer nights we loved to play games like Risk, monopoly and other lengthy challenging games. So mom needed something to cook that required some time so she could play too. Not sure where the recipe came from or if she made it up but we had this pie more than once a month. Then one Sunday night our church was having a cooking contest. The maintance man would be the judge. Dad thought it would be a wise idea not to call it eggplant pie, so as a group we chose “game night surprise”. Well guess what? It took first place, obviously the dude was not …

Large Zucchini stuffed with ?…

Hello again, yes I am back from summer camp and have time to cook again. Summer produce means mouth happiness. We truly hope you enjoy these up coming recipes. If you have a garden you know how a zucchini can hide under a leaf and bam, it is huge and you think too tough to eat; And I am talking about the two footers….. NOT….. These are perfect size to stuff, eat, freeze and/or save for later. From a foot and a half to two feet you can enjoy the zuch…. Just wash and cut lengthwise.  It could be tough and hard to do, I will take a small hammer, yes hammer….. And tap the big knife to penetrate the tough skin. If it is not perfectly straight or even no big deal. Lay the opened zuch flesh side up. Take a spoon and gently remove the seeds, if you have a grapefruit spoon it is more efficient. Dig down just enough to remove them, trying not to get into the flesh. This should create …

Dutch oven Cornish game hens

    This is a fun thing to do while camping or on the back porch at home. You’ll need a Dutch oven, charcole and a safe place to cook.   How many people don’t eat bacon while camping? Just what I thought…..unless you are vegetarian everyone has bacon, so save the grease for this dish. If you do not have it an olive oil or vegetable oil will work.  Recipe Cornish game hens thawed and washed and dried, browned in 2 tablespoons of bacon grease  Carrots, parsnips, potatoes, celery, onion cleaned and cut into hunks  1 can chicken broth 2 garlic cloves Salt/pepper/dash of oregano Charcole bricketts started in safe place, tongs to move them with, hot pad(s) After several tries we found you need to brown the birds a bit before placing in the Dutch oven otherwise the skin is mush. So, using the bacon grease, or other oil, heat either the Dutch oven over coals or brown in another pan on a stove. Turning quickly so the bird does not cook a whole …