Tomato & Mozzarella Bites

adapted from Good Housekeeping, December 2012

2 T olive oil
2 T white balsamic vinegar
1/4 t dried oregano
1/4 t salt
1/4 t pepper

20 fresh mini mozzarella balls
20 grape tomatoes
40 fresh basil leaves

Whisk and toss with fresh mozzarella.  Add tomatoes and basil and toss. 

(original recipe suggests threading onto skewers)

Vegan Stuffed Mushrooms

Stuffed Baby Portobellos

1 1/2 lb. Baby Portobellos the bigger the better (or button mushrooms)
1 1/2 c. Fresh Whole Wheat Bread Crumbs
3 T. Extra Virgin Olive Oil
1 Medium Red Onion chopped
1 Garlic Clove pressed
3/4 t. Sea Salt
2 T. Fresh Parsley chopped
1/2 t. Basil

Preheat oven to 375 F.

Process about 2 slices of whole wheat bread in a food processor.  You can use prepared bread crumbs, but whenever possible, I'd use fresh for sure. This makes about 1 1/2 cups of bread crumbs.  It's also a great way to use up the butts of your loaf bread.  Set aside.  Remove stems from mushrooms and chop them right up.  Brush one of the tablespoons of oil around in a 13 X 9 pan.  Heat the rest of the oil in a pan over medium high heat.  Add garlic and onions and sauté for 7 minutes.  Stir in salt, and then bread crumbs, basil, and parsley.  Evenly distribute mixture to mushroom caps.  Bake for 30-45 minutes, depending on the size of your mushroom caps.  Keep an eye out that they don't get too brown.  Serve with a fresh salad, and enjoy!

Kale Chips

(Shanee VonStrahl)

Madison & Erin love these!  A great healthy "salty snack" alternative!
 
1 bunch kale
spray olive or vegetable oil (or water)
1 t seasoned salt

Preheat oven to 350°  Lightly spray cookie sheet with oil.

With knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite size pieces.  Wash and dry thoroughly.  Spray with olive oil or water and sprinkle with seasoning salt.

Bake until edges brown but aren't burnt, 10-15 minutes.

Baked Zucchini with Mozzarella

 
 http://realmomkitchen.com/2653/baked-zucchini-with-mozzarella/

• 2 medium sized (or about 5 small) zucchini (or summer squash)
• Johnny’s Garlic Spread & Seasoning
• salt
• shredded mozzarella cheese (I used Costco Mexican blend)

1. Slice your zucchini up into 1/2 inch rings.
2. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.
3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes.

Butternut Squash & Apples

1 1/2 lbs butternut squash
1/4 c melted butter
1 T flour
4 apples
1/2 c orange craisins (or regular)
1/2 c brown sugar
1/2 t cinnamon

Cut squash in 1/2" slices.  Peel and core apple.  Slice as for pie.  Arrange squash in ungreased 9x13.  Top with apples.  Sprinkle with craisins.  Mix brown sugar, flour and cinnamon and sprinkle over.  Top with melted butter.  Cover and bake 1 hour at 350°.

"No Fuss" Artichokes

I found this recipe in the bag of artichokes from Costco.  I love the name since they are definitely more work than just steaming them and dipping in mayo and butter (ick!)  I think they are worth the effort.  Yum!
 
1 whole artichoke, rinsed and trimmed
2 cloves fresh garlic, quartered
juice from one half lemon
2 T olive oil
1/2 t sea salt
3 T broth (optional)
2 squares heavy-duty aluminum foil

Preparation:
- preheat oven to 425°
- spread artichoke petals open to season
- between the petals:  squeeze lemon juice - drizzle with olive oil/broth and stuff garlic
- sprinkle top of artichoke with 1/2 t sea salt
- tightly double wrap and seal each artichoke with foil
- place foil wrapped artichoke in pre-heated oven and bake (medium artichoke for 60 minutes; jumbo sized for 90 minutes)
- remove from oven and let cool before unwrapping

Girls Camp Salsa

2 large or 5 Roma tomatoes, chopped
2 avocados
4 T green onions
4 T cilantro, chopped
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1 pkg dry Italian Salad dressing mix (Western Family)
vinegar (per salad dressing mix directions)
oil (1/4 of the oil per salad dressing mix directions)

Carrots Lyonnaise

(Kelly Neilsen)

Kelly brought these to our annual Pumpkin Carving Party last year.  They were delicious!  I made them for the first time this week and they were a big hit with everyone here.  Wish they didn't have so much butter - I'm pretty sure the amount of butter counteracts any nutritional benefit from the carrots!  We'll save these for special occasions - they are yummy!!

 

1 lb. carrots
1 chicken bouillon cube
1/2 c. boiling water
4 tbsp. butter
1-2 med. onion, sliced

1 tbsp. flour
1/4 tsp. salt
Dash of pepper
3/4 c. water

 

Pare carrots and slice or cut in julienne strips about 1/4 inch thick. Dissolve bouillon cube in the 1/2 cup boiling water. Add carrots and cook covered for 10-15 minutes. Don't overcook. Meanwhile, melt butter in skillet. Saute onions until done. Stir in flour, salt and pepper. Add the 3/4 cup water. Bring to boil. Add carrots and chicken stock. Bring to boil. Simmer 1 minute, stirring gently.

Brussel Sprouts (Crock Pot)

www.crockpot365.blogspot.com


Turns out we have a house full of brussel sprout fans - who knew?  I don't have a lot of experience with this particular veggie (last time we made them, we roasted them) but this was easy and delicious.  The girls and I loved them!
 
1 pound brussels sprouts

3 tablespoons butter (I used 2 T or less)

1 tablespoon Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup water

The Directions.

Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge. This is a good, and not something to worry about!

Favorite Sweet Potatoes

Thanksgiving favorite!  We keep reducing the fat and sugar and they are STILL delicious!   I use 1/2 c sugar and 1/4 c butter (half what it calls for) and it's still amazing! We fight over who gets to lick the bowl. SO GOOD.  Also good without topping (or with marshmallows).
 
4 cups cooked and mashed yams (2 yams)
1 c sugar*
1/2 c butter*, melted
2 eggs
1 t vanilla

topping:
2 T butter, melted
3/4 c corn flakes
1/4 c brown sugar


Combine yams, sugar, butter, eggs and vanilla. Mix well and turn into a greased 8x8" glass dish.
Combine topping ingredients and sprinkle over potatoes. Bake 30-45 minutes at 350• or until set.

Roasted Cauliflower

(Recipe Shoebox)

5-6 c cauliflower florets, cut into bite-sized pieces (the smaller the better)
1/4 c extra virgin olive oil
1 T sliced garlic
2 t lemon juice
1 t salt
1/2 t black pepper
2 T freshly grated Parmesan cheese

In a large bowl, mix olive oil, lemon juice, salt and pepper. Add cauliflower and stir well. Pour cauliflower mixture evenly over large baking sheet and bake at 500• for 10-15 minutes or until light golden brown, stirring occasionally. Serve warm with freshly grated Parmesan cheese.