Zesty Zucchini

When I was growing up, especially during the summer months when zucchini was growing like weed in our garden, my mom made a zucchini dish cooked in canned tomatoes and topped with cheddar cheese. I thought I would adapt what mom taught me and make the dish with a Mexican flair. The zucchini cooks crisp-tender in a cumin-scented tomato sauce and is topped with gooey Mexican cheese. We loved it. Blessings...

Recipe:

1 tbsp. olive oil
3 cups sliced zucchini, 2 medium zucchini sliced into 1/4-inch slices
1 clove garlic, minced
1/2 cup chopped onion
1 can (14.5-oz.) diced tomatoes, undrained
1/4 tsp. salt
1 tsp. ground cumin
1/8 tsp. ground coriander
1/4 tsp. ground black pepper
1 cup Mexican Four Cheese Blend

1. In a 12-inch skillet over medium-low heat, saute onion and garlic in oil for 5 minutes, or until golden and fragrant.
2. Add zucchini, tomatoes, and spices; stir to combine and bring to a boil. Reduce heat to low; cover and simmer for 10 minutes, or until zucchini is crisp-tender.
3. Sprinkle with cheese, cover and simmer 3 - 4 minutes more, or until cheese is melted.

Yield: 3-1/4 cups
175 calories per approximately 3/4-cup serving
2 gms. fiber

Chunky Potato Soup

This yummy soup is full of chunks of potato and ham, and has a nice cheddar cheese broth. The soup is perfect for a fall lunch or dinner served with Brown Soda Bread; recipe for the soda bread is posted on 9/5/2014. The cheese broth is not thick, heavy, and gooey, but rather is a true broth consistency, which we really like. This kid-friendly recipe comes from "Grandma's Kitchen: Treasured Family Recipes". Blessings...

Recipe:

3 medium red or Yukon Gold potatoes (2-1/2 cups cubed potato pieces)
2 cups water
1/4 tsp. salt
1/2 cup chopped onion
3 tbsp. butter
3 tbsp. flour
1/8 tsp. crushed red pepper flakes
3 cups milk
1 cup shredded medium or sharp cheddar cheese, lightly packed (2 oz.) (see note)
1 cup cubed cooked ham (4-1/2 oz.)

1. Peel potatoes and cut into 1/2-inch cubes.
2. Place 2 cups water, 1/4 tsp. salt and potato cubes in a 4 qt. saucepan; bring to a boil and cook until tender, about 8 minutes. Drain, reserving liquid. Set potatoes aside.
3. Measure 1 cup of the cooking liquid, adding more water if needed; set aside.
4. In saucepan, saute the onion in the butter over low heat, don't brown. Add flour, pepper flakes and ground black pepper to taste. Cook and stir 3-4 minutes. Gradually add the reserved 1 cup cooking liquid; stir well. Add potatoes and milk. Add the cheese and ham.
5. Simmer over low heat 30 minutes, stirring frequently to melt cheese and prevent scorching. Taste and add more salt if needed.

Yield: 6 cups
224 calories per 1 cup serving
1 gm. fiber
Note: for stronger cheese flavor add 1 - 2 oz. more cheese.

Cranberry-Cabbage Slaw

This recipe came from a moment of need when fixing dinner one evening, and I didn't have the foggiest idea what I wanted to put on the table. This isn't normal for me; the keeper of lists and pre-planned menus, but this was one of THOSE days. The recipe is based on the idea of an Asian coleslaw recipe that has been popular with our family for years, find that recipe posted on 5/20/2013, but, I didn't have those ingredients in my pantry, so I used what I did have. The salad needs to be prepared two hours before serving to blend the flavors, so do plan in advance. Blessings...

Recipe:

3 cups shredded cabbage
2 green onion, sliced
1/2 cup sweetened dried cranberries
2 tsps. sesame seed, toasted lightly in a frying pan
1/4 cup rice vinegar
2 tbsps. Best Blend Oil or oil of choice
salt and pepper to taste
2 tbsps. sliced Butter Toffee Glazed Almonds or Honey Roasted Almonds

1. Combine first four ingredients in a salad bowl.
2. Measure vinegar into a small bowl; slowly drip in oil while whisking to thoroughly combine.
3. Stir dressing into salad. Taste, and add salt and pepper, if needed.
4. Refrigerate for two hours to blend flavors before serving.
5. At serving time, stir salad and sprinkle with almonds.

Yield: 4 to 6 servings
Note: I didn't figure out the calorie count because most of the dressing will be poured down the drain after serving the salad with a slotted spoon. Basically, the cabbage marinates for two hours producing a wonderfully sweet flavor from the cranberries without added sugar.

Marinated Mixed Vegetables

Marinated vegetable salads are wonderful to have in the fridge because they will last for a week, or more. I love the ease of having a side dish already prepared and ready for use when something is needed quickly on a busy day. The time invested into making a few different dishes at one time can be a very big help if time gets away later in the week. The wine vinegar and garlic in this recipe give the vegetables an Italian flair but, if wine vinegar is too strong for you and your family, do use another more mild vinegar. This recipe was adapted from Lee Bailey's "Country Weekends" cookbook. Blessings...

Recipe:

1 very small head cauliflower, in florets (see note)
3 carrots, cut into rings
1 large green pepper, cut into strips and then halved into bite-sized pieces
1/2 pound green beans, tipped and tailed, and cut into 1-inch pieces
1 large zucchini, cut into strips (see note)
2 tbsp. minced fresh parsley

Marinade:

3 cloves garlic, crushed
1 cup vegetable oil (see note)
1-3/4 cups wine vinegar
1/3 cup sugar
salt to taste
2 tsp. dry mustard
freshly ground black pepper to taste

1. Put vegetables into a refrigerator container with a cover.
2. Whisk together the marinade ingredients and pour into the container with the vegetables. Stir and store in the refrigerator for at least 48 hours. Stir a few times over the two days.

Yield: 8 servings
Note: Because there are only two of us, I cut the recipe in-half, so I omit the cauliflower and zucchini.
Note: I use olive oil instead of vegetable oil, so the salad must be removed from the fridge at least an hour prior to use to bring the olive oil to room temperature. We really like the Italian taste.

Because of the marinade, I can not figure out the calorie count. I don't know how much marinade is consumed with the vegetables.

Brown Soda Bread

This wonderful variation of Irish Soda Bread comes from "Cook's Country" online, Feb./Mar. 2013. The traditional soda bread recipe, that I have been making for years, is made with white flour and is delicious, but the addition of whole- wheat flour and wheat germ takes the flavor to a whole new level. We loved it with butter and honey alongside our Split Pea Soup, recipe posted on 9/2/2014, this week for dinner. Soda bread is also wonderful with potato soup, so you might try Sausage Potato Soup with Sage, recipe posted on 1/3/2014, or Potato Soup, Florentine Style, recipe posted on 2/6/2013. However you serve it, it is a wonderful bread. Blessings...

Recipe:

2 cups unbleached all-purpose flour
1-1/2 cups whole-wheat flour
1/2 cup toasted wheat germ
3 tbsp. sugar
1-1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1-3/4 cups buttermilk (I use low-fat)
3 tbsp. unsalted butter, melted (I used salted butter)

1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper.
2. Whisk together dry ingredients in a large bowl.
3. Combine buttermilk and 2 tbsp. melted butter in 2-cup liquid measuring cup.
4. Add wet ingredients to dry ingredients and stir with rubber spatula or wooden spoon until dough just comes together. Turn out dough onto lightly floured counter and knead until cohesive mass forms, about 8 turns.
5. Pat dough into 7-inch round and transfer to prepared sheet. Using sharp serrated knife, make 1/4-inch-deep cross about 5-inches long on top of loaf.
6. Bake until skewer inserted in center comes out clean and loaf registers 195 degrees, 45 to 50 minutes, rotating sheet halfway through baking.
7. Remove bread from oven. Brush with remaining 1 tbsp. melted butter. Transfer loaf to wire rack and let cool for at least 1 hour.

Yield: 16 slices (see note)
138 calories each
2 gms. fiber
Note: I cut the loaf into quarters, then cut each quarter into 4 slices. The bread cuts very nicely, this way, into serving-size pieces.
Note: I did not test the internal temperature of the loaf and it turned out beautifully after 45 minutes of baking. I covered the loaf with foil when I turned it at 25 minutes to prohibit over-browning.

Apple-Cinnamon Muffins

A few weeks ago, I invited my friend, Patti, over for lunch and a time of getting caught-up with each other. We had a wonderful time of visiting over a very simple meal of Cream of Pumpkin Soup, the recipe was posted on 8/21/2014, fruit, and these Apple-Cinnamon Muffins. The pieces of fresh apple add wonderful flavor along with the cinnamon, and make for a moist muffin. With the encouragement of my husband and Patti, I added a cinnamon-sugar sprinkle to the top of each muffin. In Patti's words, "you can never have too much sugar". You were so right, Patti, the topping added a whole new layer of flavor that we loved. A cup of chai, recipe posted on 8/22/2014, added a bit more "warm" spice flavor to our time together. Blessings...

Recipe:

2 cups unbleached all-purpose flour
1 tbsp. baking powder
1-1/2 tsp. ground cinnamon
1 tsp. salt
3 large eggs
2/3 cup milk (I use 1%)
6 tbsp. butter, melted
1/2 tsp. vanilla
1/2 cup firmly packed light brown sugar
1 cup peeled, seeded and finely chopped apple

Topping:
2 tbsp. sugar
1/4 tsp. ground cinnamon

1. Grease 12 muffin cups. Set aside
2. Sift together the flour, baking powder, cinnamon, and salt. Set aside.
3. Combine the eggs, milk, butter, and vanilla in a bowl and mix well.
4. Beat in the brown sugar, then add the flour mixture. Stir in the apple, but do not overmix; batter should be lumpy.
5. Divide batter among the cups.
6. Combine the sugar and cinnamon for the topping; sprinkle over the muffins.
7. Bake in a 400 degree oven for 18 to 22 minutes, or just until a toothpick comes out clean.
8. Remove the muffins to a wire rack to cool or serve warm.

Yield: 12 medium muffins
189 calories each
1 gm. fiber

This recipe comes from Lee Bailey's "Country Desserts" cookbook.

Split Pea Soup

I love soup, and thankfully my husband never says a word about what is served for dinner. He does, however, often offer his own suggestions and I listen and do my best to please him. So you might say we work together. He definitely is a meat and potatoes man, but split pea soup is one of his favorites, so we have it often. This recipe is easy and I often make it even easier by putting the ingredients in the slow cooker early in the day. We love Irish soda bread with pea soup but this last time I made whole wheat yeast bread. It is a delicious bread and you will find the recipe posted on 2/11/2010. Blessings...

Recipe:

1 lb. bag dried split peas
8 cups water
1 lb. smoked ham hocks or 1 ham bone
1/2 cup finely chopped onion
1 cup finely chopped celery
1 tablespoon minced fresh parsley
1/2 tsp. savory
1/4 tsp. black pepper
1 cup thinly sliced carrots
salt, if needed

 Slow Cooker Method:

1. Rinse peas and pick over. Place all the ingredients in the slow cooker and stir. Cover and cook on low about 7 hours.
2. Remove ham or ham hocks from soup and cut the meat off the bone. Cut into bite sized pieces. Return the meat to the slow cooker and taste for saltiness; add salt if needed. You may want to add a little more pepper and if the soup is too thick for your liking, thin it with a little milk.

Stove Top Method:

1. Place the peas and water in a soup kettle; bring to a boil. Boil for 2 minutes. Remove from the heat, cover, and set aside for 1 hour.
2. Add all remaining ingredients to the soup, except carrots and salt. Bring soup back to a boil; lower heat, cover and simmer for 1-1/2 hours.
3. Add carrots and continue to simmer, covered, for another 30 minutes. Test carrots for tenderness.
4. Remove meat from the bone and add back to the soup, taste and add salt, if needed. 

Yield: 9-1/4 cups
122 calories per cup
10 gms. fiber
Note: the soup will thicken as it cools