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Posts Tagged ‘Fruit and Vegetable’

We’ve got a great, easy and VERY tasty veggie dish!!  I will share my secret ingredient with you and when you make this for your kids… hubby… or boyfriend… they will jump up and down and beg for more!!!  I promise this!!

Let’s start with some yummy veggies.  

Yes, we can find these same veggies mostly year round, but they are far more plentiful at certain times of the year and if you have a garden, you probably grow most of them!  I don’t have a garden, I’ve tried… alas… it is not my calling to grow anything in the ground.

I like to get my veggies at the local Farmers Market…. or in a pinch, Safeway!

Here we go….. Take you beautiful fresh veggies and slice into nice bite size pieces.   Then take your zucchini, yellow squash & onions and place into a skillet with a drizzle of EVOO.  Top with some sea salt and cracked pepper, then saute for about 3 to 5 minutes over medium heat (be careful not to cook too much, we want them nice and firm).  Fight the urge to add more spices… you don’t need them,  the flavor of this dish will dance on your tongue!

When time is up, transfer to baking dish and add 1 can of Italian Stewed Tomato’s.  I also like to chop some fresh tomato and add to the mixture.  Here is where we add the secret ingredient… Ready???

Just shake about 1 to 2 teaspoons of Garlic Bread Sprinkle onto the mixture and stir… top with shredded jack cheese (or whatever you have on hand) and pop into the oven at 350 for about 45 minutes!

Scoop out a serving and taste…. It’s really delicious…. even non-veggie eaters seem to love this dish!!

Feel free to serve with some crusty bread to sop up all those juices…

If you’re anything like me you won’t be able to shove it in your mouth fast enough!!  You’re gonna LOVE this dish!!
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I’ve said it before and I’ll say it again…  I am truly blessed!  Why, you ask???  So many reasons 🙂 – but this week, it’s because my daughter and my daughter-in-law both love to cook and I get to eat their delicious creations!!!  I was visiting my grandkids in Tucson this week and Cassie (my lovely daughter-in-law) made a dish that I just have to share with you all!!  Cassie is of Lebanese descent and often presents one of her family favorites to us when we visit.  Happily, this visit was no exception!  So get ready for a bit of culture and tons of taste ’cause I’m going to start sharing some of her gems with all of you!  Yay!!  More veggies for Bex to try!!! 🙂

This recipe comes from Cassie’s grandmother.  Lucky for us she inherited her recipes and cookbooks and remembers how she cooked with her grandma everytime she makes one of her recipes.

Okay, so let’s start with the basics… the filling recipe that I’m giving you is used in a variety of dishes and is also great for peppers, grape leaves or cabbage!

Basic Filling

  • 1 cup rice (raw)
  • 2 tsp salt
  • 1 tsp allspice – heaping
  • 1 tsp cinnamon
  •  ¼ tsp pepper
  • 1 ¼ lb. lamb, coarsely ground or ground beef

In a bowl wash rice in cold water and drain.  Add salt, spices and stir well.  Cassie likes to double the allspice and cinnamon amounts, however if you haven’t used these spices in meat before – you might want to start with the recommended recipe to make sure you like the flavor.  Add your choice of ground meat and mix with hands, adding some cold water to help mix.  Set aside and prepare squash, cabbage or grape leaves.

Ingredients for stuffed squash

  • 12 to 14 medium size squash (yellow summer, zucchini)
  • 1 tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp pepper
  • 1 lb can tomatoes and 8oz can tomato sauce

Wash, stem and scoop out each squash. Leave sides about 1/8 inch thick. After pulp has been scooped out, rinse out squash.

Stuff the koosa with the above filling, leaving about ½ inch opening unfilled to allow rice to expand.

Place about 1 to 2 cups of the scooped out pulp like we do or if you used lamb, a layer of small lamb bones in the  bottom of pot.

Add seasonings over mixture and it’s time to place the stuffed squash (koosa) into the pot!

 

Add the tomatoes and enough water to barely cover koosa… I feel so ethnic!!!

For another flavor… try adding one or two teaspoons of dry mint for the last 15 minutes of cooking. 

 

 

Cover with lid and cook on low for about an hour (until koosa is tender and filling is cooked.

 

 

When finished, you can serve individually or cut into pieces like we did!  It looks wonderful, doesn’t it??

  Let me tell you… it’s tastes even better than it looks… And healthy too!!  Enjoy!

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This is a guest post by my granddaughter, Kyleigh! I guess she has seen me taking pictures of my cooking lately and she knew something was up!  She has subscribed to our blog and when ever something new is posted she will call me and then wants to discuss it.  She has given me a few suggestions on doing things a little ‘better’.  She had a recipe of her own that she wanted to post, so I thought I’d give her a shot.  I’m not really sure about the name of her dish… I didn’t notice any nuts in the recipe…. I wonder what the ‘Nutty‘ is for???

Ingredients:

Graham Crackers

Honey

Bananas

First you take an empty glass with a flat bottom and crush the graham crackers on a paper plate.  On a different paper plate you need to drizzle some honey an then on yet another paper plate you should take a peeled banana and slice into bite size pieces.

Pick up a piece of the banana with a fork and pull through the honey so it is covered, then roll in the graham cracker crumbs and place on your serving plate.  Repeat until you have used all the banana.

Then she came up with this crazy idea and added some nutella to her honey plate!  “Nana! Look what I just dreamed up!!” She’s a gal after my own heart.  Try taking the banana pieces and cover with Nutella, then roll in graham cracker crumbs!

The Nutella covered pieces didn’t look quite as pretty on the plate… and the taste testers were a little wary…

But the final verdict was a happy one!!  This is a great recipe for the kids to do!!

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