White Beans with Sausage and Tomatoes

beansuasage

beansuasageWhat You Need:

1 onion, halved and sliced thin
2 garlic cloves, chopped
2 (14 oz.) cans of Great Northern beans, rinsed and drained
2 t dried thyme
1 t celery seeds
1/2 t of salt
1/4 t of pepper
6 (1 ½ lbs.) sausage links
1 zucchini, sliced thin
2 (14 oz.) cans diced tomatoes, drained

How to Make It:

Spray the bottom and sides of a cast iron Dutch oven pan with cooking spray.
Place the oven temperature at 450 degrees and allow the oven to preheat.
Spread the onions and garlic over the bottom of the pan.
Spread the beans out into a smooth layer over the onions and garlic.
Evenly sprinkle the thyme, celery seeds, salt and pepper into the pan.
Place the sausage in a single layer over the beans.
Spread the zucchini over the sausage then add the tomatoes.
Cover and bake for 35 minutes until the sausage is cooked through and the beans are soft.

Makes 4 servings

5 or 6 fresh tomatoes, chopped may be used in place of the canned tomatoes if you prefer.
You may also use cooked coarsely crumbled sausage in this dish instead of the links.

Preparation Time: approximately 10 minutes
Baking Time: approximately 35 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per serving)
Calories 373; Fat 19g; Carbohydrates 29g; Cholesterol 40g; Sodium 875 mg; Protein 24g;
Fiber 9g

Big Blue Sea Stew

seafood-stew

seafood-stewWhat You Need:

2/3 C of water
2 C rotini pasta
1 t of olive oil
16 shrimp, peeled and deveined
1/2 lb. sea scallops
1/2 t of salt
¼ t of pepper
1 small onion, diced
6 garlic cloves, crushed
1 red bell pepper, cored, seeded and cut into slices
1 yellow bell pepper, cored, seeded and cut into slices
4 fresh tomatoes, chopped
1 small zucchini, cut in half lengthwise and cut into slices
2 celery stalks, sliced thin

How to Make It:

Place the oven temperature at 450 degrees and allow the oven to preheat.
Spray a cast iron Dutch oven pan well with a non stick cooking spray.
Pour the water into the Dutch oven.
Add the pasta and stir coating well.
Spread the pasta in an even layer over the bottom of the pan.
Place the shrimp and scallops into the pan and sprinkle with the salt and pepper.
Add in the onion, garlic and both types of bell peppers.
Layer the tomatoes over the peppers and the zucchini over the tomatoes.
Scatter the celery evenly over the top.
Cover and bake 45 minutes or until the pasta is tender and the seafood is cooked through.

Makes 4 servings

Precooked seafood will work just as well as raw seafood. If you are using raw seafood your dish will have a much stronger flavor than when using precooked.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 241; Fat 3g; Carbohydrates 35g; Cholesterol 53 mg; Sodium 53 mg; Protein 18g; Fiber 5g

Zucchini and Cheese Tortilla Rolls

zucchini

zucchiniWhat You Need:

4 scallions, chopped
1 large zucchini, quartered lengthwise and cut into 1 inch slices
2 T fresh cilantro, chopped
1 yellow bell pepper, cored, seeded and cut into 1/2 inch strips
1 (8 oz.) pkg. mozzarella cheese, finely shredded and divided
1 (26 oz.) can pinto beans, rinsed and drained
3 green chilies, stemmed, seeded and chopped
3 tomatoes, chopped
4 fresh oregano sprigs
4 whole wheat tortillas

How to Make It:

Spray a cast iron Dutch oven well with a non stick olive oil cooking spray.
Preset the oven temperature to 450 degrees.
Place the scallions in an even layer on the bottom of the pan.
Spread the zucchini slices over the scallions.
Sprinkle the zucchini evenly with the cilantro.
Lay the bell peppers over the zucchini.
Add half of the package of cheese.
Spread the pinto beans in an even layer over the cheese.
Add the green chilies and tomatoes.
Add the remaining cheese.
Place the oregano sprigs into the crevices of the other ingredients.
Lightly spray both sides of the tortillas with the olive oil cooking spray.
Cut the tortillas in half, roll each half closed and place in a single layer on top.
Cover the pan and bake for 35 minutes or until the vegetables are fork tender.

Makes 4 servings

To reduce the amount of saturated fats in this dish use a soy cheese substitute. Try other types of cheese such as cheddar or Monterey Jack if you prefer.

Preparation Time: approximately 15 minutes
Bake Time: approximately 35 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 500; Fat 39g; Carbohydrates 66g; Cholesterol 50 mg; Sodium 153 mg; Protein 30g; Fiber 16g

How to Keep Summer’s Harvest All Year Long

pumpkinvariety

pumpkinvarietyThe first signs of fall are eye catching if you walk into the kitchen of someone with a garden. Fresh fruits and vegetables are everywhere; the counters, tables, windowsills and the refrigerator are usually pretty full. Neighbors, friends and family all relish the excess you share but there’s always more than you can give away. Here are few ideas on how to keep summer’s harvest to enjoy all year long.

Not only can you freeze many of these vegetables but you can make large batches of some of your favorite foods to be frozen and ready to use whenever you like. Not only does this save you time but money as well.

Apples may be one of your favorite harvests. Homemade applesauce is a great way to use up those apples. It also freezes well giving you delicious applesauce all winter long. Apple pies and cobbler also freeze well. Apple butter may not freeze well but small jars make great gifts a Christmas time.

How about all those tomatoes, onions and peppers in your garden. So many things can be made from these wonderful vegetables. Tomato juice, tomato sauce, spaghetti sauce are just a few.

Salsa is another way of using up that summer harvest. If you have hot peppers from your garden use them to make a hot Mexican salsa. For those who prefer a milder salsa use chopped bell peppers. Tomatoes, onions and garlic can all be used to make the perfect salsa.

Even fresh fruits can make great salsa. Peaches and apples make a great tasting salsa. Even berries can be transformed into a salsa that will last all winter long. If you can salsa be sure to follow the recipe to ensure there is no acid build up.

Zucchini is another vegetable we always seem to have an over abundance of. Zucchini can be frozen with very little preparation. Zucchini makes moist bread or muffins. Cakes made with zucchini are very moist and tasty.

How about using some grated zucchini in your potato pancakes. Zucchini soup can be a welcome delight on a cold winter day. Try a stuffed zucchini with ground meat, chopped peppers and onions and topped with shredded cheese. Assemble the zucchini and freeze. It’s ready to pull out, bake and have on the dinner table in no time flat.

Grilled Marinated Green Beans and More

greenbeans

greenbeansWhat You Need:

4 oz. fresh green beans, cleaned and cut into 2 inch pieces
1 zucchini, julienne
1 yellow summer squash, julienne
1 small onion, cut into slivers
4 oz. fresh mushrooms, sliced
4 cloves of garlic, minced
1/4 C fresh basil, chopped
2 tsp dried oregano
2 tbsp red wine vinegar
1 tsp salt
1/2 tsp pepper
1/4 C olive oil
2 red bell peppers
1 pint yellow pear tomatoes, halved
1/2 C oil cured black olives
1 C Parmesan cheese, grated

How to Make It:

In a large bowl mix together the zucchini, squash, onion, green beans and mushrooms.
In a small bowl mix together the garlic, basil, oregano, vinegar, salt and pepper.
Slowly add the oil and whisk until it is well blended in.
Pour the oil mixture over the vegetables and toss to coat well.
Cover and marinate the vegetables for at least 30 minutes.
Set the grill temperature to the medium hot.
Grill the red peppers for 10 minutes or until charred, turning often.
Place the grilled peppers in a sealed plastic bag to let steam 10 minutes.
Place the marinated vegetables on the grill for 7 minutes or until tender, turning often.
Take vegetables from grill and set aside keeping them warm.
Add the pear tomatoes to the marinade and toss to coat well.
Grill the marinated tomatoes 5 minutes or until tender, turning often.
Add the tomatoes in with the other vegetables.
Remove the peppers from the bag, peel and remove the seeds.
Slice the peppers and put in the bowl with the other vegetables.
Toss the olives into the vegetables.
Just before serving sprinkle the Parmesan cheese evenly over the top.

Zucchini Pasta with Cheese

zucchini-pepper

zucchini-pepperWhat You Need:

1 (1 lb.) box of shell pasta, cook as directed on the box and drained well
3 tbsp of herb flavored oil
2 cloves of garlic
1 tbsp of ketchup
3 small zucchini, quartered and sliced
1 red bell pepper, julienne
1 carrot, julienne
1/2 C feta cheese, crumbled
1/2 C Kalamata olives
1/4 C red onion, diced
2 T of red wine vinegar
1/4 tsp salt
1/4 tsp pepper

How to Make It:

Lightly oil the grill grate then heat the grill to medium hot.
Place the cooked pasta and 1 tbsp of oil tighter in a large mixing bowl.
Place the remaining oil in a separate bowl and whisk in the garlic and ketchup.
Stir in the zucchini bell pepper and carrots until coated well with the oil mixture.
Place the coated vegetables on the grill and turning frequently grill 5 minutes or until charred.
Return the grilled vegetables to the bowl.
Fold in the cheese, olives and red onions.
Pour the vinegar over the vegetables.
Add the salt and pepper and stir until all the vegetables are well coated.

Summers Most Versatile Vegetable

zucchinicarrots

zucchinicarrotsThis vegetable may remind you of a cucumber but it is actually a member of the squash family. Zucchini can be found green in color like a cucumber but there are also yellow varieties as well. Zucchini can be stir fried, steamed, baked or even eaten raw and are a great compliment to other vegetables as well.

Pick your zucchini wisely. A good zucchini is heavy. It may not always be long like a cucumber and it should be heavier than a cucumber. Depending on the farmer, you may find some that are smaller. Hold them in your hand and compare with others before choosing the ones you will buy.

Zucchini is a popular vegetable in the summer. The taste is light and it is cholesterol and fat free and low in sodium. All you need to cook them is a bit of olive oil in a wok or large skillet and some salt and pepper to taste. Try julienne or matchstick cut zucchini or slice it into nice round pieces. It is great as a starting veggie for kids because it doesn’t have an overpowering taste.

Zucchini does well in the refrigerator at a modest temperature. Don’t wait too long to use it or it will become mushy to the touch. It may look good through the clear veggie tray but when the back side is covered in white fuzz it’s time to get rid of it. Zucchini is not a vegetable that stands up to freezing very well. If you must freeze it, blanch it first.

You can pickle zucchini along with other veggies like peppers, onions, and tomatoes. The mix of flavors will enhance any meal you prepare during the fall and winter months. Zucchini can be added to soup stock and frozen for a later time.

Zucchini is even good as a specialty bread ingredient. Zucchini bread is very good and very moist. You can’t even taste the zucchini. The taste is sweet and similar to banana bread without the walnuts. Bake a few loaves and freeze them.

It’s hard to keep zucchini around. It is a versatile vegetable that works well in so many types of dishes. It is also one of the healthier vegetables. Remember that zucchini has a high amount of water content so be careful when cooking it. It won’t take long and if it sets in water over heat for very long it becomes shriveled and loses its great taste.

Overnight Vegetable Pasta Salad

spiral-pasta

spiral-pastaWhat You Need:

2 C spiral pasta
1 zucchini, cubed
1/2 C ripe olives, sliced
1/2 C sweet red pepper, chopped
1/4 C onion, chopped
1/2 C of mayonnaise
1/4 C of sour cream
1 1/4 tsp dill
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
1/4 tsp garlic powder

How to Make It:

Prepare the pasta as directed on the package, drain well and rinse with cool water.
Place the pasta into a large serving bowl and add the zucchini, olives, peppers and onion.
Whisk the mayonnaise and sour cream together until smooth.
Stir in the dill, salt, mustard, pepper and garlic powder until well combined.
Pour the dressing over the pasta and vegetables and gently toss to coat.
Cover the salad and refrigerate overnight.

Makes 8 servings

Preparation Time: approximately 20 minutes
Chilling Time: at least 2 hours
Total Time: approximately 2 hours and 20 minutes

Pasta that is used in this type of salad needs to hold up well and compete with the texture of the other salad ingredients. Good choices would be elbow macaroni, wagon wheels, shells or bow ties.

Crunchy Catalina Vegetable Salad

summer-veggies

summer-veggiesWhat You Need:

1 (16 oz.) can kidney beans, rinsed, drained
1 (15 oz.) can shoe peg corn, drained
1 zucchini, chopped
1 cucumber, chopped
1 tomato, chopped
1 green pepper, chopped
1 (3.8 oz.) can ripe olives, drained, sliced
1 red onion, chopped
6 green onions, chopped
1 C Catalina salad dressing
1 1/2 C cheddar cheese, shredded
1 1/2 C of corn chips

How to Make It:

Toss together the beans and the corn in a large serving bowl.
Add the zucchini and cucumber to the bowl.
Place the tomato, green pepper and the olives into the mixture.
Add the both types of onions and toss until all the vegetables are mixed together.
Spread the dressing over the top of the salad and gently stir until the vegetables are well covered.
Sprinkle the top evenly with the cheese.
Evenly spread the corn chips over the entire salad.

Makes 10 servings

Regular corn works just as well as the shoe peg corn in this recipe. The combination of these summer vegetables, the dressing and corn chips make this salad a delight for everyone who tries it.

Fabulous Fourth Finger Foods

bluefireworks

bluefireworksWho needs forks when it comes to the 4th of July? Some of the best things to eat you can eat with your fingers. Grab them on the run to the next throw together softball game with the family or as you are going to push the kids on the swing set. Just grab and go food is some of the best you can find.

Hot dogs are always a favorite on the 4th of July. Wrap a package of hot dogs in a package of crescent rolls and fix like the package says. Serve with a favorite barbecue sauce, ranch dressing or even the reliable standby of ketchup. Great to eat on the run and the kids will love them!

Serve this next treat with some blue cheese or ranch dressing and some celery and you have a hit on your hands. Take some chicken nuggets and fix like the package says. Toss in barbecue sauce or some hot sauce and serve!

If pita bread is a favorite with your family, try these tasty little treats. Combine a package of Italian dressing mix and cream cheese and place on a slice of pita bread. Slice a cucumber and pat dry. Place cucumber slices on top of the cream cheese mixture and top with another slice of prepared pita bread. Cut like a pizza into triangles and serve!

How about Mexican finger foods? There are a couple of great ideas. Mix together some taco meat and place a spoonful inside some Scoops. Add some sour cream, tomatoes, and cheese and these are bite sized delights! Using the same taco meat mixture, place some cheese and a couple of spoonfuls of meat into pre-softened tortilla shells then roll. Spread with oil, place on a cookie sheet in a 350F oven and cook until they are crisp.

Vegetables also make great pick ‘em up and eat ‘em food. Slice a zucchini into thin slices. Add your favorite seasonings like lemon pepper, Parmesan cheese and garlic powder. Fry in oil in a skillet until brown on both sides. After each group, wipe the skillet out so the zucchini doesn’t turn black while cooking.

Olives and cheese are the main ingredients for the next 4th of July treat. You will need a jar of olives, sharp shredded cheese (2 cups), 1/2 pound of margarine or butter, and 1 cup of flour. Using a food processor, combine the butter and cheese and process until smooth. Add flour (about 1 cup) and blend well. Dough should be about 1/4 in. thick after rolling, cut into squares (2 in.). Place olive in the center of square and close. Bake at 350F until crisp on a baking sheet. Remove from oven, cool and eat!

Tortillas aren’t just for Mexican food. Take a flour tortilla and spread with a mixture of 2 tablespoons applesauce, cream cheese (1/2 package) and 1 teaspoon of thyme. Place a slice of turkey on each one and roll. Place in the frig after wrapping with plastic wrap for about 2 hours. Remove, slice and you have a wonderful treat that is cold and refreshing.

As you can see, the 4th of July doesn’t have to be a lot of hard work but can be an enjoyable day that you can spend with family and friends celebrating our independence! Eat and enjoy!