VIDALIA ONION CORNBREAD

Asiago cheese is the secret

making a white sauce, next add the cheese

a large Vidalia onion

the finished product

yum

INGREDIENTS:

1/4 cup butter (1/2 stick)  (make appropriate healthy substitutions)

1 large Georgia Vidalia Onion

1 (8 oz) package of cornbread/muffin mix

1 beaten egg

1/3 cup whole milk (I use almond or soy)

1 cup sour cream

1 cup grated Asiago cheese

1/4 tsp salt

1/4 tsp dried dill weed

DIRECTIONS:

Preheat oven to 450 degrees.  Spray an 8 inch square baking pan with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until tender but not browned, for about 3 minutes.

Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, the cheese, the salt and dill weed.  Stir to combine.

Pour into the prepared pan.  Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. 

Allow to cool slightly before cutting into squares.

Serve this as a side bread OR cut into one inch pieces and us as an appetizer.

ROMANESCO CAULIFLOWER / FRACTALS!

as seen on line


read more about:

http://en.wikipedia.org/wiki/Romanesco_broccoli

the typical cauliflower growing in my earth box

the growing Romasesco cauliflower

cut and now what???

INGREDIENTS:

1 head romanesco cauliflower, cut into small flowerettes
olive oil
5 cloves garlic, sliced
Italian seasoning
basil
salt and pepper to taste
1/3 to 1/2 box pasta, I like the shells because they hold the garlic and cheese
Parmesan cheese, vegan style

DIRECTIONS:

Bring a pot of water to boil.  Boil the cauliflower for 5 minutes.  Remove the flowerettes from the water.  Retain 1 cup of water for later use.  Use the pot of water to cook the pasta according to the pkg directions.

In a saucepan, heat and cook the parboiled broccoli, garlic, oil and some of the retained pasta water.  Cook over medium heat until the vegetable is nice and tender.  Add more of the cooking water if necessary.

When the garlic and cauliflower are tender, add the pasta, seasonings and salt and pepper.  Stir in about 1/2 cup vegan Parmesan cheese.  Serve with extra cheese.

pasta inspired by Internet articles on this unusual vegetable



BREAKFAST / WHAT TO DO WITH LEFTOVER GREENS?

baked eggs on a bed of leftover cooked greens

Preheat oven to 425 degrees.

Layer the leftover greens mixture (without a lot of the liquids) in an appropriate sized baking dish so that the greens are 1 to 2 inches thick.

Over the top of the greens, break 2 to 6 eggs.  Season with salt, pepper and vegan Parmesan cheese.  Bake for 15 to 20 minutes or until are set.

Serve with extra vegan Parmesan cheese.

GARDEN GREENS N' GARLIC

collards in my earth boxes

loving the greens with marinated baked tofu sticks

tofu, brown rice, mixed greens n' garlic

INGREDIENTS:

mixture of greens: I used kale, collards , cut small

2 green peppers, chopped fine

1 cup, broccoli, chopped

1 large white onion

6 cloves garlic

1/4 cup sun-dried tomatoes

salt and pepper to taste

1/2 tsp agave nectar

smokey paprika / dash

1 tsp tamari

1/2 tsp red wine vinegar

1/2 tsp balsamic vinegar

3 Tbsp olive oil

DIRECTIONS:

Use lots of greens, they cook down to almost nothing so start with a big hearty bowl full. 

Saute all ingredients tog. except the collards and kale.  Slowly start mixing in the greens and continue till they are all added and start to wilt.  Mix all together.

Cover and cook long and slow, approximately 1 1/2 to 2 hrs. on low.

SLOW-COOKER SWEET POTATO AND LENTIL SOUP

Found this one in the Food Network Magazine, December 2011 (quickly becoming my new best friend).  GREAT!  OH and yes, by the way, this is billed as a low calorie dinner.  Serves 4

calories 257
fat 4 g (saturated 2 g)
cholesterol 8 mg
sodium 580 mg
carbohydrate 45 g
fiber 10 g
protein g


INGREDIENTS:

1 large sweet potato, peeled and diced
3 medium carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1/2 inch pieces
2 leeks, halved lengthwise and cut into 1/2 inch pieces (white and light green parts only)
3/4 cup dried yellow or red lentils
1 (4 inch) piece ginger, peeled and finely grated
1 tsp. curry powder
Kosher salt
1 Tbsp. unsalted butter
2 cloves garlic, thinly sliced
Juice of 1/2 lemon, plus lemon wedges for serving
1/2 cup chopped fresh cilantro

DIRECTIONS:

Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 tsp. curry powder and 1 tsp. salt in a 4 to 6 qt. slow cooker.  Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hrs.

Run the emulsion blender through just to make a rough puree.

Melt the butter in a small skillet over medium-high heat.  Add the garlic and the remaining 1/4 tsp. curry powder and cook until the curry powder is slightly toasted, about 1 minute.

Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste.  Serve with lemon wedges.

an amazing blend of flavors

VEGETARIAN BLACK BEAN CHILI

use this for your chili "meat"

INGREDIENTS:

3 (15.5 oz.) cans black beans

1 large sweet onion

3 garlic cloves, minced

2 Tbsp. vegetable oil

4 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. pepper

1/4 tsp. salt

1 small cans mild chopped chilies (do not drain)

2 (14.5 oz.) cans petite diced tomatoes

1 (12 oz.) package meatless burger crumbles

1 extra large vegetable bouillon cube

water

DIRECTIONS:

Drain and rinse 2 cans black beans. (do not drain the third can)

Saute onion, garlic and veggie crumbles  in hot oil in a large pot over medium heat until tender.

Stir in chili powder, cumin, pepper, salt.  Saute 3 minutes.

Stir in tomatoes, chopped chilies, bouillon, drained and undrained beans, and 2 cups water.  Bring to a boil over medium-high heat; reduce heat to low and simmer, stirring occasionally for 30 to 45 minutes.

Serve chili with desired toppings.

simmering away / delicious flavors, wonderful broth flavor at its base

GARLIC ROASTED SALMON AND BRUSSELS SPROUTS

Found this recipe in the November/December issue of Eatingwell.  WOW!  This is a fabulous dish.

INGREDIENTS:

14 cloves garlic, divided
1/4 cup extra-virgin olive oil
2 Tbsp. finely chopped fresh oregano, divided
1 tsp. salt, divided
3/4 tsp. freshly ground pepper, divided
6 cups Brussels sprouts, trimmed and sliced
3/4 cup white wine, preferably Chardonnay
2 pounds wild-caught salmon fillet, skinned and cut into 6 portions
lemon wedges


DIRECTIONS:

Preheat oven to 450 degrees.

Mince 2 garlic cloves and combine in a small bowl with oil, 1 Tbsp. oregano, 1/2 tsp. salt and 1/4 tsp. pepper. 

Halve the remaining garlic and toss with Brussels sprouts and 3 Tbsp. of the seasoned oil in a large roasting pan.  Roast, stirring once, for 15 minutes.

Add wine to the remaining oil mixture.  Remove the pan from oven, stir the vegetables and place salmon on top.  Drizzle with the wine mixture.  Sprinkle with the remaining 1 Tbsp. oregano and 1/2 tsp. each salt and pepper. 

Bake until the salmon is just cooked through, 10 to 15 minutes more.

Serve with lemon juice.

good use of my German buffet pan / cook and serve

add brown rice and serve