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Archive for the ‘Herb Recipes’ Category

Sour Cream Refrigerator Pickles

Saturday, September 12th, 2009

This is another family favorite way to prepare refrigerator pickles…

1 small package of sour cream
Cucumbers, washed and sliced very thinly (peel, if desired, before slicing)
1 medium sized onion, halved and sliced thinly
1 green pepper (optional), seeded and diced.
salt
fresh (or dried) dill

Wash & slice cucumbers. Salt and stir. Let sit in fridge overnight. (The salt draws some of the water out). Empty water from bowl & mix in remaining ingredients. The flavor is best, if you give this dish a chance to sit for several hours before serving.

Posted in Cucumber Recipes, Herb Recipes, Onion Recipes, Pepper Recipes | No Comments »

Zucchini in Dill Sauce Recipe

Thursday, July 16th, 2009

This recipe makes a nice summery, meditteranean side dish.

6 small zucchni, washed and cut in half lengthwise
1 clove garlic, crushed and minced
2 tablespoons olive oil
1 tablespoon butter
1 small onion, halved and thinly sliced. Separate the slices
1/2 tsp salt
1/2 cup plain yogurt
3 tablespoons fresh dill (or 1 tsp dried dill)

slice zucchini into 1/4″ thick slices. Saute zucchini and garlic in a skillet over medium heat until light brown. Stir in onion. Sautee for just another 3 minutes. Season. Remove from heat. Stir in yogurt and dill. Serve.

Posted in Herb Recipes, Onion Recipes, Squash / Zucchini Recipes | No Comments »

Upside down Vegetable Cake

Wednesday, July 15th, 2009

Strange name. It reminds me of a meatless shepherds pie… except that it’s a big biscuit on top. I suppose you could put the shepherd’s pie mashed potato mixture on top and eat it that way also.

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1 egg, beaten
1 cup milk
4 cups cooked mixed vegetables (your choice)
1/2 cup vegetable stock
2 tablespoons butter

Mix (and sift) dry ingredients together. Cut in shortening until mixture forms coarse crumbs.

Combine the egg and milk, then add to dry ingredients, stirring just until mixed.

Grease a shallow baking pan. place the hot (seasoned to taste) vegetables on the bottom of the pan. Add the vegetable stock. Dot with butter. Then cover with the biscuit dough.

Bake at 425 degrees for 20 minutes (or until the top turns golden brown).

Turn out onto a hot serving place, with the vegetables on top.

Posted in Carrot Recipes, Celery Recipes, Corn Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes, Pea Recipes, Potato Recipes, Spinach Recipes, Tomato Recipes, Turnip Recipes | No Comments »

Baked Jalapeno Party Poppers

Sunday, June 21st, 2009

This was a big hit at the BBQ… especially with the guys.

Jalapeno Peppers (wash and drain) - with a sharp paring knife, cut a circle around the top and remove the top. Use a butter knife or something similar that will fit in the hole and scoop out as many of the seeds as possible.

Fill the inside with a mixture of softened cream cheese and diced cilantro.

Replace the cap snugly.

Wrap a piece of bacon around the outside of the pepper, and hold in place with toothpicks (try to catch part of the cap, to hold it in place also).

Place peppers on a broiling pan (sometimes I use my baking/cooling rack on top of a cookie pan to catch the grease). Bake at 375 until the bacon is completely cooked (cook for about 15 minutes on one side, then about 10 on the other side, but keep an eye on it - it may need to cook a little longer).

Other variations: Mix green onions or a few seeded tomato pieces (diced finely) in with your cream cheese. Be careful with adding ingredients that are full of moisture, as they’ll make it a very messy dish to eat. Also, try mixing in some shredded cheddar with the cream cheese.

Posted in Chile Recipes, Green Onion Recipes, Herb Recipes, Jalepeno Recipes | No Comments »

Potluck tomato basil salad

Saturday, June 13th, 2009

I like to take this one to potlucks. It’s so bright, colorful, flavorful, and healthful. There’s not usually many healthy alternatives at potlucks, so it’s generally greatly appreciated.

Sorry - again one that I don’t measure. .. but that’s the way I tend to cook (unless I’m baking), if you haven’t figured that out yet.

- Cherry or grape tomatoes, washed, drained, and halved.
- a large handful of basil leaves, washed, drained, and shredded.
- scallions or red onions, diced finely
- celery washed, drained and diced (optional)
- 1 clove of very finely crushed, diced garlic (go easy on the garlic if this is for a potluck or public supper… most folks don’t take kindly to strong garlic. I, on the otherhand, can never get enough of it!
- basalmic vinegar
- black pepper to taste

Toss everything together, adding only enough vinegar to flavor lightly. (you don’t want soupy salad, and the tomatoes will release their juices as the dish sits… keep that in mind.) If you make it a bit ahead of time and find that it’s too soupy, you can drain the dish and add a little extra basalmic vinegar again.

I like to garnish with a small, pretty sprig of basil.

To “fancy” the dish up a little, I’ll place the bowl w/salad on a platter. Fill the platter that’s exposed (not covered by the bowl) with shredded lettuce and a few quartered black olives for accent (or even a little shredded motzerella cheese), or crackers with slices of fresh mozzarella cheese. Note: Don’t mix the cheese in with the salad. While it’ll be tasty, it’ll end up looking disappointingly unappetizing.

enjoy!

PS - if you like a little zip to your dish, add a hint of finely diced jalepeno. Remember to wash your hands very well when you’re done chopping or you’ll be sorry!

Posted in Bean Recipes, Celery Recipes, Green Onion Recipes, Herb Recipes, Jalepeno Recipes, Pepper Recipes, Salad Recipes, Tomato Recipes | No Comments »

Italian Herbed Potato Salad

Thursday, May 28th, 2009

My hubby doesn’t care much for the traditional mayo-based potato salads. He does love this potato salad though! Note: to make a low calorie version - cut way back on the olive oil and cut out the meat. Sorry this is one of those dishes I never measure… but just make to taste. Start lightly with the herbs and oil, and add a little at a time until it’s tasting the way you like.

New potatoes, quartered (or cut into bite-sized pieces). Boil in water until you can stick a fork in them… or to the tenderness that you like.

Hint: when boiling water w/pasta or potatoes, etc. put a little “dolop” of oil or butter in the water… it’ll keep things from sticking together so badly, and also helps keep the pot from boiling over so badly.

Drain and cool the potatoes. Mix gently together in a large bowl with olive oil (add just a little at a time, until you get the consistency you like). Add diced red onion, chopped parsley, oregano, basil, ground black pepper, and sea salt to taste. For a little extra depth, add a little freshly ground parmesan or romano cheese, or even fully cooked, diced italian sausage.

The flavors will mix and meld and the dish more flavorful, if you let it rest in the fridge for several hours before serving. I prefer to make this dish the day before serving.

Posted in Herb Recipes, Onion Recipes, Potato Recipes | No Comments »

Alfredo Veggie Lasagne

Saturday, May 23rd, 2009

I love to serve Italian for company. It makes such a hearty, warm, satisfying meal that creates a mood of comfort and conversation. This is a good one for that… it’s hard to go wrong with alfredo lasagne (of course, check w/your guests for lacto-issues first!).

- 12 lasagne noodles, cooked to package directions.
- 2 medium sized zucchini, washed, trimmed, and sliced. I like to halve lentghtwise, then slice into 1/4″ thick bite sized slices.
- 2 medium sized summer squash, prepared same as zucchini.
- 2 cups shredded motzerella cheese
- 2 tbsp parsley flakes
- 2 tspn dried oregano
- one carton ricotta cheeese (mix with 1 tbsp parsley flakes)

Make alfredo sauce:
1 stick unsalted butter, melted)
3 cloves fresh crushed, diced garlic (I LOVE garlic though… use your own judgement on quantity for your tastes.)
1 large onion, diced

Saute garlic and onion in butter over medium heat until just tender.

Add 1 cup of heavy cream, and 1 cup of parmesan (or romano, or mixed) freshly grated cheese. Add parsley and oregano, and salt/pepper to taste. Turn heat to low and stir until melted and blended. Remove from heat.

Grease your lasagne pan, and place a single layer of the noodles, then a layer of ricotta, then zucchini, then alfredo, then noodles, then ricotta, then squash, then alfredo… continue until out of ingredients, or out of space in the pan. Top with shredded motzerella.

Bake for 45 minutes at 350 degrees. Remove from heat and let stand for 15 minutes before cutting and serving.

Use any extra ingredients for an impromptu pasta meal another day!

***Also, for a little variety, try a version using sauteed asparagus, onions, and mushrooms! Or, broccoli and carrots. Or sun dried tomatoes, peppers and black olives. Or Spinach/Other Greens and mushrooms. Use your imagination for a creative, beautiful, and tasty meal option!

*** Remember, while there’s nothing like freshly made italian food… the flavors only get even better after they sit for a day. The flavors meld and strengthen… so go aheaad and make extra and enjoy it as leftovers!

Posted in Asparagus Recipes, Broccoli Recipes, Carrot Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes, Pepper Recipes, Spinach Recipes, Squash / Zucchini Recipes, Tomato Recipes | No Comments »

Easy Home Made Crouton Recipe

Sunday, May 17th, 2009

This is so easy… you’ll kick yourself for buying those expensive store bought croutons all these years! Start by saving your bread ends and/or stale bread that didn’t get eaten while it was still fresh. (Your croutons don’t even have to be from all the same kind of bread! I like having a mixture of different breads together, I think it adds a nice visual depth to the salad.) Anyhow, I keep the bread ends in a bag in the freezer, until I have enough to make a batch of croutons.

When you’re ready, chop them into bite-sized pieces (I guess you could actually do this before you put them in the freezer too!).

Preheat the oven to 375 degrees.

Toss the bite-sized bread pieces in a big bowl with olive oil until very lightly coated.

Optional: Toss with your favorite herbs… like garlic powder, parsley, oregano, etc.

Spread on a cookie sheet in a single layer, and bake for about 15 minutes, or until crisp.

For stuffing - skip the olive oil and seasonings, and toast slowly at 200 degrees until crisp. These store well long-term for use as bread crumbs, or in stuffing/dressings.

Enjoy!

Posted in Herb Recipes | No Comments »

Garden Pilaf

Monday, May 4th, 2009

Use rice, or other grains for variety, like Quinoa. Precook the rice (or other grain), per directions on the grain package. I like to use a broth like vegetable, chicken or fish instead of water when cooking the rice. It adds an extra depth of flavor to the dish.

1/2 cup diced carrot
1/2 cup diced onion (or green onion)
1/4 cup diced red pepper
1/4 cup diced celery
1/4 cup diced green pepper (I prefer to leave out the green pepper with this dish)
6 cups cooked rice or grain
2 cloves garlic, crushed
1/4 tsp oregano
1 cup almond slivers
1/4 cup olive oil

Saute vegetables in olive oil just until they start to soften. Add oregano. Add to the cooked rice and mix well. Salt to taste.

Dry roast the almonds in a hot skillet until lightly golden brown. Add to the pilaf and serve.

Posted in Carrot Recipes, Celery Recipes, Green Onion Recipes, Herb Recipes, Onion Recipes, Pepper Recipes | No Comments »

Prepared Horseradish Recipe

Saturday, April 25th, 2009

mmm. We love horseradish! And it’s very good for your digestion too. Try just a little in an appetizer, to get your tummy’s digestion going and ready for the meal! (this is an old trick from generations ago).

To prepare horseradish, dig the root and scrub with a vegetable brush and water to get the dirt off. You can grate the root by hand, or use your food processor to reduce it to a pulp. Mix at a ratio of 1 cup pulp to 1/2 cup vinegar (I like to use apple cider vinegar, but many prefer white vinegar), and 1 tsp salt. Store in a jar in the fridge, and use as a condiment or as needed in recipes.

For Horseradish sauce, add a little mayo until it’s the consistency you like. Great on sandwiches!

NOTE: It’s a good idea to open a window or to process it in a well-ventilated room. Fresh horseradish roots are VERY aromatic and quite strong. (otherwise, your eyes will tear and your sinuses empty!)