Thursday, September 23, 2010
Recipe: (This is how I made today's variation)
3 crowns of Broccoli (cut up and steamed till tender crisp)
1 large Carrot (sliced and steamed till tender crisp)
2 yellow summer squash (sliced and steamed till tender crisp)
Note: I've used cauliflower before which is very good!
Place steamed (drained) Veggies in a cake pan evenly spread out.
2 cans of Campbell's Cream of Mushroom w/garlic soup
1 small jar of chopped Pimentos
1/2 cup white wine (optional)
1 cup shredded cheese (I used crumbled feta today because that's all I had)
1/4 cup of mayonnaise
Juice of 1 lemon
2 tsp curry powder (optional)
salt and pepper
Mix sauce together and spread evenly over the top of veggies.
Bake uncovered in a preheated 350 degree oven for 35 minutes.
Prepare any type of rice according to package directions.
Serve Veggies over rice... add a fresh green salad on the side and you have a fabulous dinner!
Monday, September 13, 2010
Fall is in the air! It was a little foggy this morning and very cool outside so I decided to make a 3 bean vegetarian chili! Placed all the ingredients in the crockpot and six hours later... Yummy!
Three Bean Vegetarian Chili
1 med. yellow onion chopped
4 cloves garlic minced
½ green bell pepper chopped
½ red bell pepper chopped
1 small jalapeño pepper chopped
1 large carrot thinly sliced
1 large stalk celery thinly sliced
2 yellow squashes cut into thick (bite size) chunks
1 small can of corn
1 28oz can of diced tomatoes
2 14.5 oz cans of tomato sauce
1 11.5oz can of V8 vegetable juice
1 14.5oz can of chili beans with spices (I used S&W)
1 14.5oz can of white (cannelloni) beans (drained)
1 14.5oz can of black beans (drained)
1 Tbsp dried oregano
2 Tbsp chili powder
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
1 tsp sugar
1 Tbsp Worcestershire sauce
1 tsp soy sauce
½ tsp salt
½ tsp of ground black pepper
¼ tsp cumin
¼ cup of red wine (optional)
Place all ingredients in crockpot and stir together.
Cover and cook on low for 6-8 hours.
Serve each bowl topped with grated cheese, sour cream and fresh herbs of your choice and a fresh squeeze of lime juice on top for added flavor!
Makes 8-10 servings
Sunday, September 05, 2010
I had $20 bucks in my pocket so this is what I got! Aren't they beautiful? I laid them all out on my kitchen table and took this picture. Love all the colors of nature up against my red table!
Last night I made this simple, fresh green bean salad which I will probably eat with grilled salmon tonight, ahhhh! Delish and.... cheap chic!!!
Marinated Green Bean Salad
1 pound of fresh green beans (rinsed, trimmed and cut)
1 cup of cherry tomatoes (rinsed and cut in half)
1 small sweet white onion (cut into thin slivers) Purple onion works well too
1/2 cup balsamic vinaigrette salad dressing (I used Newman's own)
Boil a pot of water and toss in the beans. Let them cook about 3 minutes. Then drain them and rinse with cool water. Place them in a bowl (a pretty bowl is best, lol) with the tomatoes, onions and dressing. Mix to coat with the salad dressing. Refrigerate over night. I re-toss them a couple of more times through out the night to make sure all the beans get marinated well. So crispy, so light, so healthy! Goes well with any meal! Enjoy! :)