BROWN RICE VEGETABLE CASSEROLE

Recipe via Maureen Wilson

3 c. chicken broth                                1 ½ c. uncooked brown rice

2 c. chopped onions, divided               3 T. soy sauce

2 T. butter, melted                                ½ t. thyme

4 c. broccoli                                         4 c. cauliflower

2 sweet red peppers, chopped              2 garlic cloves, minced

3 T. olive oil                                         1 c. salted cashew halves

2 c. shredded cheddar cheese

In a greased 3 qt. baking dish, combine the broth, rice, 1 c. onion, soy sauce, butter and thyme.  Cover and bake at 350 for 65-70 minutes or until rice is tender. 

In a large skillet, sauté the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. 

Cover and bake for 10 min.  

Uncover and sprinkle with cashews and cheese.  

Bake 5-7 min. longer or until cheese is melted. 

Caramel Roasted Butternut Squash

Recipe via: Joyce

Love this variation

 

Cube squash or sweet potatoes
6  TBSP butter melted and cooled
1/4 cup light Brown sugar packed
Sprinkle with Kosher salt and fresh ground pepper

Bake @375* for 30 min

Creamy Confetti Corn with Bacon

 

Yield: Serves 6-8 as a side dish

Ingredients

• 8 slices bacon, chopped
• 2 12-ounce packages frozen corn kernels, white or yellow
• 1/2 cup chopped onion, white, yellow or red
• 1/2 cup finely chopped red bell pepper
• 1 (8-ounce) package cream cheese, light or regular, cubed
• 1-2 tablespoons milk
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 4 green onions, green parts finely chopped (white parts discarded)

Directions

1. In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
2. Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
3. Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
4. Serve warm topped with the reserved bacon.
5. This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.

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2.2

http://www.melskitchencafe.com/2013/11/creamy-confetti-corn.html

Printed from Mel's Kitchen Cafe (www.melskitchencafe.com)

Recipe Source: adapted from MyRecipes by way of Southern Living (I decreased salt, omitted half-and-half and used a splash of milk, omitted green pepper and used sliced green onions, used less onion and frozen corn instead of fresh)

Low-Carb Spaghetti Squash & Meatballs

by Iowa Girl Eats

Low-Carb Spaghetti Squash & Meatballs is a low-carb way to enjoy spaghetti & meatballs!

Ingredients (serves 4)

·         2 medium-sized spaghetti squash

·         olive oil

·         salt & pepper

·         1 cup marinara sauce

·         1lb prepared meatballs (or 1 batch Sneaky Meatballs made with turkey OR beef)

·         1 cup shredded mozzarella cheese 

Instructions

·         Preheat oven to 400 degrees.

·         Pierce the center of the spaghetti squash several times on all sides with a small, sharp knife then microwave for 3 minutes, flipping once.

·         Cut spaghetti squash in half lengthwise with a very sharp knife, then remove seeds with a spoon. Lay halves cut side up on a foil-lined, non-stick sprayed baking sheet then brush with oil and season liberally with salt & pepper. 

·         Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.

·         Let cool for 10 minutes.

·         While squash is roasting, prepare and bake meatballs.

·         When squash is cool enough to handle, scrape flesh every which way with a fork to loosen and fluff strands.

·         Top with 4 hot meatballs, 1/4 cup sauce, and 1/4 cup shredded mozzarella cheese each, then broil until cheese is golden brown and bubbly

Oven Roasted Broccoli

Great easy new idea for cooking broccoli

Place broccoli on a cookie sheet
Drizzle with oil
Sprinkle with sea salt
Sprinkle cashews on  - mix in

Bake in 350* oven for 15 - 20 min

Roasted or Baked Carrots

Recipe via: http://athomewiththefarmerswife.blogspot.ca/search/label/cooking

.
1 lb carrots, peeled
1/2 stick butter
1/4 cup brandy (apple juice or pineapple juice)
1/8 tsp ground ginger

Melt butter in saucepan, add the brandy and simmer on low for about 5 minutes

Pour the mixture over the carrots, cover with foil and bake for 45 minutes - 1hour (testing for doneness) in preheated 350* oven.

Peel your carrots, cut in half lengthwise and then in quarters

You'll end up with something that is like a matchstick cut, but you don't want them really thin, just quarter the carrot.

Arrange them in a baking dish.

Melt the butter, add the brandy and the ginger. Heat at a low simmer for about 5 minutes and pour over the carrots.

Cover the baking dish with foil and bake in the over for 45 minutes to 1 hour. The baking time depends on how thick your carrots are.

Check for doneness at about 45 minutes.

If you wish a little bit sweeter carrot, add a small amount of sugar or brown sugar to the butter mix.

They're very easy since they can be baking in the oven with your meat.

Roasted Mushroom Medley

Recipe via:http://www.italianfoodforever.com/2008/08/roasted-mushroom-medley/

Roasting mushrooms brings out their natural earthiness,
enhancing their flavor.

Roasting any vegetable caramelizes them which brings out the full flavor. I like to mix a combination of mushrooms together, such as portabella, shitake and oyster mushrooms. You can mix your own favorites, or simply just use one. These mushrooms are just as good at room temperature as they are served warm. This is a great side dish for grilled or roasted meats.

.
Yield: Serves 4 - 6

Prep Time: 15 mins
Cook Time: 40 mins

Ingredients:
2 Pounds Mixed Fresh Mushrooms
2 Garlic Cloves, Chopped
1/2 Cup Olive Oil
Salt & Pepper
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Sage
1/4 Cup Chopped Fresh Parsley
1 Teaspoon Balsamic Vinegar

Directions:
Preheat the oven to 350 degrees F.

Remove the stems from the caps, chop off the ends, and cut into large pieces.
Cut the mushrooms into pieces no larger than 2 inches in size.
Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.

Bake for about 30 to 40 minutes, or until cooked through.
Remove from the heat, and drizzle with the balsamic vinegar.

Happy Leap Day: Honey Lemon Glazed Carrots

Recipe via:   http://bellesbazaar-heather.blogspot.com/ and Food Network.


The lemon zing is a nice twist. Easy peasy!
 
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Directions
In a medium saucepan, bring water to a boil.
Add salt and then carrots and cook until tender, 5 to 6 minutes.
Drain the carrots and add back to pan with butter, honey and lemon juice.
Cook until a glaze coats the carrots, 5 minutes.
Season with salt and pepper and garnish with parsley.

Roasted Squash

Recipe via:
http://bellesbazaar-heather.blogspot.com/2011/10/roasted-squash.html

This is so easy to make!

Can usually cut it in half and wrap it in tin foil and cook it  FOREVER! It is so great that way, but it has been to hot to have the oven on forever.

So, cut up the squash. You can leave the rind on if you want, or peel it off.

Put it on a cookie sheet with some butter and brown sugar, you choose how much! I did about 2 T butter and 1/2 cup brown sugar.

Cook at 400 for about 30-40 minutes or until soft.

If you left the rind on, you can scrape the insides out. If not, just dive right in!

Chicken and Broccoli Casserole

Recipe via Suzanne Purnell

2 chicken breasts - cubed and cooked
2 - 3 bunches of broccoli - cooked
1 can cream of broccoli soup
1/3 cup milk
Shredded cheddar cheese
Crushed cornflakes

Mix broccoli - chicken - soup - milk
Layer cheese and cornflakes on top
Bake @ 450* for 25 minutes

Easy Bake Beans

1/2 cup brown sugar

1 TBSP worcestershire sauce

1/2 cup chopped onion

1/2 cup chopped celery

1/2 green pepper chopped

1/3 bottle (1/2 cup) ketchup
4 cans beans (14 oz size) - (use 2 cans if just for family)
bacon fried and cut in pieces

Bake 1 1/2 hour @ 350*

Serves 15

*Serve with Johnny Cake or Cornmeal muffins

Bacon-Mushroom Brussels Sprouts

A wonderful brussel sprout recipe.

30 min

10 min prep

SERVES 4

• 4 cups Brussels sprouts, halved

• 6 slices bacon, strips cut into 1/2-inch pieces

• 1 cup finely chopped onion

• 1 cup sliced fresh mushrooms

• 1/2 cup chicken broth

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

1. Place brussels sprouts in a saucepan and cover with water.

2. Bring to a boil and reduce heat.

3. Cover and simmer for 8 minutes or until crisp-tender.

4. Drain and keep warm.

5. In a skillet, cook bacon over medium heat until crisp.

6. Remove to paper towels and drain, reserving 2 tablespoons drippings.

7. Saute onion and mushrooms in the drippings for 3-5 minutes or until tender.

8. Add the broth, salt and pepper and bring to a boil.

9. Reduce heat, simmer, uncovered, for 3-4 minutes or until broth is reduced by half.

10. Stir in brussels sprouts and bacon.

Hot Mushroom Turnovers

Cream together:
     1 - 250g pkg cream cheese
     1/3 cup butter
     1 cup flour
Wrap dough in plastic and refridgerate for 1 hour

Saute:
     2 TBSP butter
     1 medium onion, minced
Add:
     1/2 lb fresh mushrooms, chopped - cook until tender
Stir in:
     1/2 tsp salt
     pinch of thyme
     2 TBSP flour
     1/2 cup sour cream
Cook until thickened - about 5 minutes - Cool completely before using

Divide dough in half and roll each half on a flored board to 1/8 inch thickness, cut with round cookie cutter
Drop a small amount of filling on each circle, fold over and press edges together with a fork
Brush tops with beaten egg. 
Cut slits into top to allow steam to excape during baking.
Place turnovers on ungreased baking sheets
Bake@ 400* 10 -12 minutes
These turnovers freeze well
Makes 3 1/2 dozen

Broccoli Casserole

1 clove garlic, minced
1 large onion chopped
1/4 cup butter
4 cups broccoli, bite size pieces
1 tin cream of mushroom soup
1 7oz roll sharp cheese snack or 7 oz cheese whiz
1 tin sliced mushrooms drained or 1/4 lb fresh mushrooms (saute with onions)
1/4 cup chopped almonds
1/2 cup buttered bread crumbs
1/4 cup chopped almonds

Saute onion and garlice in butter.
Spoon into large greased casserole.
Cook broccoli until crunchy
Add to casserole
Addd mushrooms and chopped almonds
In a separate bowl, blend mushroom soup, and cheese.  Fold into casserole
Top with almonds and buttered bread crumbs
Bake @ 350* for 45 minutes
Serves 10

Mock Mashed Potatoes

2 cups cauliflower, finely chopped
1 TBSP sour cream, or more to taste
1 TBSP butter
salt and pepper to taste

Steam ormicrowave cauliflower until very soft
Put cauliflower in blender or food processor with butter and sour cream, blend (or just mash)
Add salt and pepper to taste
Serve hot

Carrot Salad

Serve hot or cold
3 -5 lb carrots sliced, cooked, drained
1 cup celery
1 medium onion
1 cup chopped green pepper
1 cup red wine vinegar
1/2 cup oil
1 tsp Worcestershire sauce
1/2 tsp salt
1 cup sugar
1 can tomato soup
1 tsp dry mustard
1/2 tsp pepper

Heat sauce to boil - add carrots