For your reading convenients below you will find all the Cooking Concoctions published in 2018
I want to wish all the readers a very Happy New Year. What better way to begin the New Year than with two delicious bread recipes. I will be focusing on different bread recipes from around the world for the next few months. So, if you have a great traditional bread recipe to share, just send your recipes to my email address above.
Focaccia: Is an Italian flat oven baked bread. It can be seasoned with olive oil, salt, and herbs. It can be topped with cheese, meat, and vegetables.
Rosemary Olive Focaccia
2 1/2 teaspoons active dried yeast
1 3/4 cup warm water
2 teaspoons sugar
5 cups all-purpose flour
1 tablespoon kosher salt
2 tablespoons quality extra virgin olive oil
1 cup Greek Pitted Kalamata Olives, rinsed and drained
1/4 cup quality extra virgin olive oil plus more for drizzling
Fresh coarsely chopped rosemary leaves for topping
Combine the yeast, water and sugar in a bowl and let it sit in a warm place for about 15 minutes until frothy.
1. In the bowl of a stand mixer, add and combine the flour, salt, olive oil and yeast mixture.
Fit the stand mixer with a dough hook and knead the dough on low speed until the dough comes together, then increase to medium speed and continue to knead for another 5-7 minutes until the texture becomes smooth and soft. If the dough is too sticky add a little more flour.
2. Remove the dough, spray the mixer bowl with olive oil, return the dough, cover the bowl loosely with plastic wrap and put it in a warm, draft-free place to rise for at least 1 hour or until doubled in size.
3. Coat a standard sheet pan with the 1/4 cup of olive oil. Do not skimp on the oil. That is not only going to enable some olive oil to absorb up into the focaccia from the bottom, it is going to produce a lightly crispy bottom crust.
4. Place the dough on the oiled sheet pan, pulling and pressing it with your hands to spread it across to fit the size of the pan.
5. Cover loosely with plastic wrap and let the dough rise for another 60 minutes or until doubled in size. After about 45 minutes, preheat the oven to 425 degrees F.
6. Use your fingertips to press lots of deep dimples into the dough without breaking through the bottom surface of the dough. These deep depressions will enable the olive oil to absorb into the bread while baking. In addition, the dimples will also provide a convenient divot in which to place the olives.
7. Drizzle with olive oil. Be generous. Remember, focaccia is also known as “olive oil bread” and that is key to achieving the right texture and consistency.
8. Place the olives in some of the dimples. There is no right or wrong as to how many olives you use. I space them about an inch or so apart across the whole sheet pan.
9. Sprinkle generously with fresh rosemary and coarse salt.
10. Bake on the middle shelf for 15 - 20 minutes or until the top is light golden brown.
11. Let it cool for a couple of minutes before slicing into squares. It is best served immediately while the crust is still warm and crispy.
Note: Using fresh rosemary is an absolute must, do not substitute.
If you want a milder taste, use black olives instead.
Baguette: Is a rustic oblong French bread, this bread is distinguishable by its length and crisp crust.
1 (1/4 ounce) packet active dry yeast
1 tablespoon honey
1 ½ cups warm water
2 teaspoons natural sea salt
4 – 4 ½ cups unbleached all-purpose flour
1. Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
2. In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
3. Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
4. Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
5. Preheat oven to 400F degrees.
6. Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
7. Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
8. Bake in the middle of oven for 25 - 30 minutes, until golden. Transfer to a rack to cool.
Note: Best eaten the same day.
This recipe comes from my dear friend, Helen, whom I have known since high school. She now resides in Athens, Greece.
Traditional Greek Pita Bread
Makes: 8 pita rounds
1 cup hot water but not boiling
2 teaspoons active dry or instant yeast
2 1/2 - 3 cups all-purpose flour
2 teaspoons salt
1 tablespoon olive oil
1. Mix the water and yeast together in the bowl of a stand mixer (a large bowl will also work if you do not have a mixer), and let sit for about five minutes until the yeast is dissolved.
2. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil.
3. If using a stand mixer attach the dough hook and knead the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough.
4. If using your hands sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much.
5. Clean the bowl you used to mix the dough and brush it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, about 1 hour.
6. At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
7. Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk.
8. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if it starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough.
9. Warm a cast iron skillet over medium-high heat (you want a hot pan). Drizzle a little oil in the pan and wipe off the excess.
10. Lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a clean towel.
11. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
you can use whole wheat flour, but the bread will be denser.
Reader, Agnes of Norway submitted the following recipe. This is a typical hearty Norwegian bread, with a crispy outer crust and a soft and moist inside.
Makes: 3 loaves
1 packet dry fast rising yeast (2 1/2 tsp)
5 cups lukewarm water
3 TBSP vegetable oil
1 TBSP sugar
1/4 cup maple syrup or light syrup
1 TBSP salt
1 1/4 cup whole wheat flour
1 1/4 cup rye flour
1/2 cup old fashioned oats
4 1/4 cup all-purpose flour
1. Pour the yeast, water, oil, sugar and maple syrup into a bowl of a stand mixer.
2. In a separate bowl, combine the rye and whole wheat flours, oats and salt and let sit for about 15 minutes. Then add the all-purpose flour.
3. Add the dry ingredients to the wet ones and with a dough hook, start kneading the dough for about 10 minutes.
4. Pour the dough onto a clean, lightly floured work surface, divide in three equal pieces and roll out to loaves.
5. Place in three 2-quart loaf pans (or you can just place them in free form on a lightly oiled baking sheet.
6. Cover with a towel and place in a slightly warm area for about 1 hour.
7. Preheat oven to 400 degrees. Brush the top of the loaves with melted butter, and bake for about 45 minutes.
8. Let cool on a rack but not too long, because warm bread and butter is the BEST!
Note: You can freeze any loaves you do not eat.
A reader wrote to me asking for a diabetic lemon bread or cake recipe. Well folks, that’s all you need to do, write to me and ask. And for that reader, here is a recipe for you, but I hope everyone will enjoy it!
Lemon Bread: Delicious and healthy! Only 114 calories per slice!
Prep time: 20 minutes
Cook time: 50 minutes
Makes 1 loaf; 16 servings
1 3/4 cups all-purpose flour
3/4 cup white sugar
2 tsp baking powder
1/4 tsp salt
2 egg whites
1 cup nonfat milk
1/4 cup unsweetened applesauce
2 TBSP finely shredded lemon peel
2 TBSP lemon juice
1/2 cup slivered almonds or walnuts
Preheat oven to 350 degrees.
Lightly coat an 8 by 4 by 2-inch loaf pan with non stick spray.
1. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in the center of flour mixture and set aside.
2. In another medium mixing bowl, combine the egg whites, milk, applesauce, lemon peel, and lemon juice.
3. Add egg mixture all at once to flour mixture.
4. Stir just until moistened, batter should be quite lumpy.
5. Gently fold in nuts.
6. Spoon batter into prepared pan.
7. Bake for 50-55 minutes or until wooden toothpick inserted near center comes out clean.
Optional: Stir together 2 tablespoons lemon juice and 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.
Variation: Lemon-Poppy Seed Bread; prepare as above, except substitute 1 tablespoon poppy seeds for the almonds or walnuts.
Nutritional Information (not including the sugary lemon glaze)
Servings Per Recipe: 16
Total Fat: 1.8 g
Cholesterol: 0.3 mg
Sodium: 76.0 mg
Total Carbs: 21.7 g
Dietary Fiber: 0.7 g
Protein: 3.2 g
I received an email from Stephanie, who lives in Utah. She asked if I had any suggestions for quick, easy, and healthy lunches to pack for her to take to work. I do! Follow the below guidelines, and suggestions and you can create numerous options for great tasty and healthy lunches.
Packing a healthy lunch: Whether you’re packing lunch for your kids or for yourself, these smart “brown-bagging” principles will help you prepare healthy and satisfying midday meals quickly.
Step 1: Pick a protein
Including a good source of protein is a smart way to stay satisfied throughout the afternoon. Research shows that, gram for gram, protein may help keep you feeling fuller longer than carbohydrates and fat. Some good and easy options include cottage cheese, cheese cubes, nuts, roasted tofu cubes, slices of turkey or chicken, pouches of tuna or hard-boiled eggs.
Step 2: Add some whole grains
Whole grains are rich in carbohydrates, the body’s main fuel supply and, compared to their refined-starch counterparts, offer more fiber, trace minerals and phytonutrients (plant compounds). Some smart lunch-box options include whole-grain bread or crackers, whole-wheat pretzels, cereal-based snack mixes, popcorn, whole-grain muffins and leftover brown rice or whole-wheat couscous from dinner.
Step 3: Include a mix of fruits and vegetables
Packing your lunch box with vegetables and fruits will boost your lunch’s overall nutrition by delivering phytochemicals, essential vitamins and minerals and a healthy dose of fiber. Pack whole fruits, such as apples, pears, bananas, berries, peaches, plums or nectarines, because they take no time to prep. Or, if you can do a little prep the night before, cut up fruit such as melons, pineapple or mango. Cut-up vegetables such as, red peppers, cucumbers, carrots, and celery, all smart choices. If you’re already making a salad for dinner, chop some extra veggies for lunch the next day.
Step 4: Enjoy
Savor the lunches you make: bringing nutritious lunches from home is a good move for your health, and for your pocketbook too!
I am sure most of us have heard the following three words from our parents while growing up; eat your vegetables. Kids tend to favor just a few vegetables, such as potatoes, mainly French fries, corn, which has little to no nutritional value, and may be one or two others. Fortunately, as children grow up into adults, many of them tend to add a greater variety of vegetables to their meals.
I remember my siblings and me sitting at the table as kids and having to try brussel sprouts. We couldn’t leave the table until we at least tried it. It took one of my brothers almost twenty minutes before he tried it. None of us liked them. Well, out of the six kids, four of us like them now, including me!
I think it is important to introduce a variety of vegetables to children. Having kids help with shopping and preparing foods could make them more likely to, at least try something new.
There are many ways to cook vegetables, and even more of a variety of spices and herbs to add to them to make them taste great! Check out these different cooking methods.
Asparagus, broccoli, cauliflower, Brussel sprouts, cabbage, carrots, cauliflower, greens, and potatoes.
Wash vegetables and cut into evenly sized chunks
Bring a pot of water to a boil
For green vegetables use as much water as possible, because you do not cover the pot once the vegetables are in the pot. For all other vegetables use just enough to cover them because you can cover the pot once these vegetables are added.
Add ½ tsp of salt to the water, this will raise the boiling point of the water and enhance the flavor of your vegetables
Add vegetables to the boiling salted water
Boiling time will depend on the vegetable, check by tasting a piece every so often. If they taste done to you, they are done!
Drain and add butter, lemon, and /or seasonings
Note: the less time in the water, the less nutrients and flavor they lose.
Good for most vegetables. Put into a steamer with a tightly fitting lid over a little rapidly boiling water.
Allow 3-5 minutes longer cooking time than for boiling.
Add salt and or seasoning after draining.
Stir frying Vegetables:
Asparagus, green beans, cabbage, broccoli, kale, carrots, mushrooms, onions, garlic, tomatoes, peppers, and celery are commonly used for this method of cooking.
Wash and thinly slice vegetables or cut into small pieces
In a wide heavy-based pan, heat about 1 Tablespoon of olive oil
When oil is hot, add vegetables and constantly stir until tender and crisp
Remove and add seasonings if desired
Baking really shines with eggplant, zucchini, squash, beets, potatoes, tomatoes, and peppers.
Prick potatoes before baking to prevent them from exploding.
Vegetables, which can be brushed with a little oil, are oven-cooked uncovered. Individual vegetables may be foil-wrapped and/or stuffed.
Cooking temperatures and times range from 350F -400F degrees (175C – 200C). For example:
Beets: 350F for 60 minutes
Eggplant (whole): 400F for 30 minutes
Potato’s (whole): 400F for 40 – 60 minutes
Tomato’s (halved): 400F 8 – 15 minutes
Good for a wide range of vegetables, including artichokes, asparagus, broccoli, squashes, and peppers, all of which retained their antioxidant values. While roasting onions and garlic taste good, it loses some of its antioxidants.
Vegetables are brushed with olive oil and cooked alone or placed around a piece of meat.
When in doubt, microwave your veggies for maximum antioxidant preservation. Exception: Keep cauliflower out of the microwave; it loses more than 50 percent of its antioxidants if nuked.
Wash and cut vegetables into chunks or bite sized pieces
Place in a microwavable safe container
Add about 3 to 4 tablespoons of water
Microwave on high:
Firm vegetables: approximately 8 minutes (potato pieces)
Soft moist veggies: 4 minutes (broccoli florets)
Leafy vegetables: 3 minutes per pound (spinach)
There are so many spices and everyone has their likes and dislikes. Here are a few suggestions to spice up your veggies!
Basil: beets, peppers, tomatoes, zucchini
Chives: asparagus, cauliflower, potatoes
Marjoram: eggplant, mushrooms
Nutmeg: spinach, sweet potatoes
Oregano: tomatoes, zucchini
Parsley: mushrooms, peas, potatoes
Rosemary: fennel, peas, peppers, fennel
Thyme: artichokes, fennel, tomatoes
Well I hope you will take some time to try out these different cooking methods. Not only that, experiment with different spices for different vegetables. Enjoy!
Garlic Shrimp Linguini
This is one of my favorite meals! It is delicious, and quick and easy to make.
1 pound uncooked linguini
1 Tablespoon butter
1 tablespoon olive oil
3 Tablespoons white wine
2 Teaspoons grated parmesan cheese
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
Half a lemon
Salt & pepper to taste
1 pound medium shrimp peeled and deveined
1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook 8 to 10 minutes, or till al dente, drain.
3. In a large saucepan, melt butter and oil over medium low heat, add wine, cheese, garlic, parsley, juice from a half of a lemon, and salt & pepper to taste.
4. Simmer over low heat 3 to 5 minutes, stirring frequently.
5. Increase heat to medium high and add shrimp, cook 3 to 4 minutes, until pink; do not overcook.
6. Add hot linguini to the pan and gently toss to coat.
Serve and top with grated parmesan cheese and / or parsley.
Omit the shrimp and just eat as a pasta dish
Use thinly sliced chicken instead of shrimp, and add 2 to 3 more minutes to the cooking time
Add snap peas and sun-dried tomatoes for added crunch and flavor
Since Cheryl wrote about the Cooks Essential Air Fryer, I thought to share a couple of delicious recipes that you can make in it!
Serving Size: 6 shrimp, Calories: 250
This is the first recipe I made in my air fryer. These are so good, it was hard to stop after just six shrimp!
1/2 cup all-purpose flour
1 1/2 teaspoons black pepper
2 large eggs
2/3 cup unsweetened flaked coconut
1/3 cup panko breadcrumbs
12 ounces medium peeled, deveined raw shrimp, tail-on (about 24 shrimp)
1/2 teaspoon kosher salt
1 serrano chile, thinly sliced
1 1/4 cup honey
1/4 cup lime juice
2 teaspoons chopped fresh cilantro (optional)
1. Stir together flour and pepper in a shallow dish.
2. Lightly beat eggs in a second shallow dish.
3. Stir together coconut and panko in a third shallow dish.
4. Holding each shrimp by the tail, dredge shrimp in flour mixture, making sure not to coat tail; shake off excess.
5. Dip in egg, allowing any excess to drip off.
6. Dredge in coconut mixture, pressing to adhere.
7. Place half of the shrimp in air fryer basket and lightly coat with cooking spray.
8. cook at 400°F for 4 minutes.
9. Turn shrimp over, lightly coat with cooking spray, and cook for an additional 4 minutes.
10. Season with salt and repeat steps with the rest of the shrimp
11. While shrimp is cooking, whisk together honey, lime juice, and serrano chile in small bowl.
12. Sprinkle shrimp with cilantro, if desired.
Serve with sauce and enjoy!
Roasted Broccoli with Cheese Sauce
Why not make some broccoli to accompany your coconut shrimp?
6 cups broccoli florets, washed
4 ounces shredded cheddar cheese
2 tablespoons milk
¼ teaspoon red pepper (optional)
6 – 10 crushed crackers (saltines or flavored Ritz, which I prefer)
1. Place half of the broccoli in the air fryer basket and lightly coat with cooking spray.
2. Cook at 370 degrees until tendered crisp, about 6 to 8 minutes.
3. Repeat with the rest of the broccoli.
4. While broccoli is cooking, mix the cheese, milk, crackers, and red pepper (if desired) in a microwavable safe bowl.
5. Microwave on high, 30 seconds at a time, stirring in between, until melted and smooth.
Pour cheese over broccoli.
Hope you try these recipes for a yummy and tasty dinner!
For those of us in the midst of summer, it is the best time to get out to the local farm stands and pick up your favorite fresh fruits, vegetables, herbs, and spices! For our readers in the southern hemisphere, if you do not have access to the fresh herbs or spices, dried ones will work as well.
The first recipe uses fresh dill to create a cool and delicious dip. The second recipe uses fresh chives, parsley and oregano. In addition, if you have a garden and plant your own vegetables, then use your eggplant, tomatoes, and peppers for this yummy eggplant dish.
Creamy Dill Dip
1 package (8ounces) cream cheese, at room temperature
1 cup sour cream
2 Tablespoons finely chopped green onion
½ teaspoon salt
2 Tablespoons finely chopped fresh dillweed (1/3 if dried)
½ teaspoon minced garlic
2 tablespoons milk (optional)
1. In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth.
2. Mix in green onions, salt, dill and garlic.
3. Refrigerate for at least 30 minutes to blend flavors.
4. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.
Serve with fresh vegetables and/ or crackers. I like cucumbers the best!
Makes 5 to 6 servings.
1 large eggplant
1/4 to 1/2 cup vegetable oil
1 pound ground beef
1 large yellow onion, coarsely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, minced
1/2 cup green pepper, finely chopped
1/2 cup tomato sauce
3 tablespoons fresh oregano, chopped
1 teaspoon seasoned salt
1 cup Ricotta cheese
1 egg, lightly beaten
1/2 cup tomato sauce
2 cups Mozzarella cheese, grated
1 cup Parmesan cheese, grated
Chives or green onion, for garnish, if desired
1. Peel and cut eggplant into 1/2 inch thick slices.
2. In a large saucepan, heat oil till hot and saute slices until lightly brown on both sides. Let dry on paper towels.
3. Brown ground beef in same pan, until almost cooked.
4. Add onion, garlic, parsley, green pepper, 1/2 cup tomato sauce, oregano and seasoned salt.
5. Cook until beef is done and vegetables are beginning to soften.
6. Mix Ricotta cheese with egg and 1/2 cup tomato sauce.
7. Butter or spray a large casserole dish with cooking spray.
8. Layer one-half of eggplant slices, one-half of ground beef mixture, one-half of Ricotta cheese mixture and one-half of other cheeses. Repeat, ending with cheeses.
9. Bake, uncovered, at 350 degrees for 1 hour, or until hot and bubbly.
Vegetarian: omit ground beef
Don’t put that grill away yet! Here are two grilling recipes that are sure to delight your palate.
Grilled Drunken Chicken
Chicken pieces; breasts, thighs, legs)
1/2 cup fresh lime juice
1/3 cup golden tequila
1/4 cup olive oil
3 tablespoons orange juice
2 cloves garlic, minced or pressed
1 teaspoon grated lime rind
1/4 teaspoon salt
For Pineapple Banana Bacon Skewers:
1/2 pineapple, cubed
2 large bananas, sliced
About 12 strips bacon (optional)
Wash chicken and pat dry.
Combine lime juice, tequila, oil, orange juice, garlic, lime rind and salt.
Pour over the chicken. Cover and marinate overnight in the fridge.
Drain. Reserve marinade.
Grill over hot coals, about 6 inches from the heat, or on a gas grill.
Turn occasionally. Baste frequently with the reserved marinade.
Cook for about 45 minutes, or until meat is tender and cooked when pierced with a fork and the juices run clear.
To prepare skewers:
thread the pineapple and bananas on skewers, wrapping the bacon around the fruit.
Grill over hot coals as you cook the chicken for the last 8 to 10 minutes until bacon is cooked and fruit is hot.
2 red bell peppers, seeded and halved
2 yellow squash, sliced lengthwise into 1/2-inch-thick rectangles
2 zucchinis, sliced lengthwise into 1/2-inch-thick rectangles
1 medium eggplant, sliced lengthwise into 1/2-inch-thick rectangles
6 cremini or portabella mushrooms (or your favorite kind)
1 bunch asparagus, trimmed
6 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
Prepare the barbecue (medium-high heat).
Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper.
Working in batches, grill the vegetables until tender and lightly charred all over.
about 8 to 10 minutes for the bell peppers
7 minutes for the yellow squash, zucchini, eggplant, and mushrooms
4 minutes for the asparagus and green onions.
The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Arrange the vegetables on a platter.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend.
Add salt and pepper to taste.
Drizzle the herb mixture over the vegetables.
Serve the vegetables, warm or at room temperature.
Whether it's a chilly start to your spring or fall here are two yummy side dishes to accompany your dinner table.
1 head cauliflower, washed and in flowerets
1 cup sour cream, divided
1 cup shredded Cheddar cheese, divided
sleeve of Ritz crackers, crushed
Cook cauliflower in a 2 quart covered saucepan in 1 inch boiling, salted water, for 8 to 10 minutes, or until tender. Drain well.
Place half cauliflower in a greased casserole dish.
Spread 1/2 cup sour cream over cauliflower.
Sprinkle with 1/2 cup cheese. Repeat layers.
Sprinkle crushed crackers on top.
Bake at 325 degrees for 20 minutes, or until hot and cheese has melted.
Spice it up: Mix a few drops of your favorite hot sauce or add ¼ tsp of red pepper into the sour cream before adding to the dish.
For the below vegetable dish, if you have fresh herbs, use them! I have also included the microwave directions for this dish.
Makes four servings
2 medium zucchini squash
2 medium yellow squash
1/4 cup olive oil
4 green onions, white part, sliced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary
2 tablespoons red wine vinegar
Salt and pepper to taste.
Rinse and scrub squash. Cut into 1/2 inch cubes.
Place in a large saucepan with 3/4 cup water. Cover. Cook over high heat for about 6 minutes.
Stir once or twice. When just tender crisp, drain. Remove squash and set aside.
In same pan or skillet, heat olive oil.
Stir in green onions. Cook for 1 minute.
Add herbs and vinegar and stir.
Add the squash and toss thoroughly.
Season with salt and pepper.
Serve warm or at room temperature.
Rinse and scrub squash. Cut into 1/2 inch cubes.
Place in a 3 quart microsafe casserole. Add 2 tablespoons water.
Microwave on high for 5 to 6 minutes until just tender crisp.
Stir twice. Drain. Place in bowl.
In same casserole, combine olive oil and green onions. Microwave on high for 3 minutes, stir once.
Add herbs and vinegar, stir well.
Pour over the squash and toss thoroughly.
Season with salt and pepper. Serve warm.
There are advantages of microwaving over steaming or boiling vegetables. When you microwave green vegetables, they remain bright green, retain more vitamins and are tender crisp.
Good served with:
Grilled steak or chicken and sourdough rolls.
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