Veggie Tuesday

Have you ever taken a ride on the tunnel of love. Here we go when I made the first cut into this tomato it looks like the tunnel of love. All the flavors popping out with the Parmesan cheese, Italian bread crumbs and garlic, what is a girl to do but find a sweetheart to kiss. I can't wait to make these tomatoes again and again. Tomatoes are rich in the antioxidant lycopene, which is most readily absorbed by the body when cooked. Fifteen minutes to dinner time I am sure they would be great to give a try on the BBQ and not heat up the house like I did. You will not be disappointed with this recipe they come out so perfect, even company would think you slaved all day.
Tunnel of Love Tomatoes

8 firm but ripe plum tomatoes
1/4 cup dried bread crumbs I used Italian seasoned
2 tablespoons grated Parmesan cheese
1 clove of garlic
1 tablespoon parsley
1/4 teaspoon freshly ground pepper

Preheat the over to 425F. Lightly coat pan with cooking spray.

Remove a thin slice from the bottom of each tomato so it will stand upright. Slice the tops from the tomatoes and discard. Scoop out about 1 tablespoon of pulp from each tomato and place the pulp in a bowl. Arrange the tomatoes up right in the prepared baking dish.

Add the bread crumbs, Parmesan, garlic, parsley, basil, olive oil, pepper, and salt to the bowl with the tomato pulp and stir to combine. The mixture should look like wet sand. If it is too wet, add a few bread crumbs. If it is too dry, add a few drops of water. Gently mound a heaping tablespoon of topping into the cavity of love on each tomato.

Bake until the tomatoes are tender and the topping is lightly golden, about 10 minutes. Serve hot.

Veggie Tuesday

I have been under the weather. I have not been to the doctor for anything for a year until my physical last week. Now I have the most horrible infection, my neck has a huge lump. Needless to say cooking has not been the top of my list since I can't swallow. I guess this is the diet the Dr. ordered. He makes you so sick you can't eat if you wanted too. Almost reminds my of taking the car to the shop and the next day it runs worst than it did before you took it in.
Last night I just reached in the fridge and this is what I pulled out. If you own one of these fun pewter bowls be sure to run hot hot water over before serving something hot, or throw in the freezer for ten minutes before serving something cold. The bowl or dish will hold the temperature for a long time. Roasted red peppers from a jar added a sweetness and extra crunch. The Parmesan cheese tied all the flavors together.
Crookneck, Zucchini, and Roasted Red Pepper Toss

1 crookneck squash
1 zucchini squash
half of a red onion sliced in thin strips
five red peppers from jar
1/4 cup Parmesan cheese
olive oil
steak seasoning salt

Heat pan with olive oil add onion cook until soft; add crookneck and zucchini continue cooking until cooked through about four minutes season with stake seasoning salt. Remove peppers from jar, drain and slice into thin strips. Add after squash in completely cooked just to warm. Toss with cheese right before leaving pan.

Veggie Tuesday

Calling all Vegan's this is the recipe for you. I am sorry if I bore anyone with all of the Healthy recipes. I can't help it since I bought this new book and it has pictures. I love the fact that each recipe lists the calories, proteins, sodium, cholesterol, saturated fat, monounsaturated fat and polyunsaturated fat. Most of the recipes don't have a long list of ingredients and 3/4 have a picture.One of the best foods for macular degeneration is kale. I just happen to find a recipe. This was a first for the hubby and I we have never had kale before. It was amazing how the color transformed while we were cooking the kale. The kale is a dull color of green doesn't really look to appetizing if you ask me. After about two minutes of cooking the color just livened up in the pan. Now for the flavor sweet and spicy almost to pretty to eat. Serves four at 102 calories a serving. This recipe also came from the American Medical Association Healthy Heart Cookbook.
Spicy Greens with Sun-Dried Tomatoes

1 Tablespoon olive oil
1/2 red onion, chopped
1/2 cup shopped sun dried tomatoes, plumped in warm water
2 tablespoons balsamic vinegar or red wine vinegar
1 clove garlic, chopped
1 lb fresh kale or other greens such as collard or mustard, thick ribs and stems cut away, and leaves chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Be sure to swirl fresh greens in plenty of cold water to ensure a good cleaning a quick rinsing doesn't do the trick.
In a large saucepan or Dutch oven, heat the olive oil over medium heat and the onion and saute until soft, about 4 minutes.
Add the sun-dried tomatoes, vinegar, and garlic and mix well. Add the greens, one- third at a time, pressing them down as they begin to wilt. Season with the salt and pepper. Reduce the heat to medium-low and cook uncovered, until the greens are tender, about 8 minutes. Serve hot.

Veggie Tuesday

We have eaten more veggies in the last week, than I have eaten in my whole life. So anytime I come across a new vegetable dish we need to give it a try. As summer comes and the farmers markets open, more and more ideas pop into my head. I can't remember where or when I picked up this recipe, but I do know one mistake I made. The recipe calls for white balsamic. I was not paying attention. By letting this sit in the fridge for a couple of hours the flavors marry together very well. The gingerroot just adds a little sweetness to help tie all of the flavors together.

Cucumber Carrot Salad with Gingerroot

2 small carrots, thinly sliced
2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced
2 tablespoons minced fresh parsley
2 teaspoon WHITE balsamic vinegar
3/4 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/8 teaspoon pepper

In small bowl, mix the oil, vinegar, ginger, salt and pepper. In another bowl, combine the cucumber, carrots and parsley. Pour vinegar mixture over cucumber mixture and toss. Refrigerate for several hours.

Veggie Tuesday

We are really trying to incorporate more green vegetables into our diet. Macular degeneration runs in my husbands family and we are trying to prevent it at all costs. High doses of beta-carotene and vitamin E helped slow down macular degeneration in some cases. So this week we are trying to incorporate more lutein and beta-carotene into our diet by eating spinach ,peas, broccoli, roman lettuce, asparagus, and these cute little Brussels sprouts. Brussels sprouts have always been one of my favorites. This recipe takes them over the top so much flavor and crunch from the nuts. If you give these Brussels sprouts a try you won't be disappointed.
Brussels Sprouts Vinaigrette

4 cups fresh Brussels sprouts
4 tablespoons sherry vinegar
1 tablespoon mustard
1/4 cup maple syrup
1/2 teaspoon grated fresh nutmeg
3/4 cup walnuts finely chopped

Wash and cut an "X" into bottom of all Brussels sprouts.
Fill large saucepan one-fourth full of fresh water. Bring to boiling; steam sprouts in steamer basket until tender, but still firm, about 5 to 8 minutes.
Meanwhile for vinaigrette, in small bowl whisk together vinegar, mustard, maple syrup, nutmeg and salt and pepper to taste. Set aside.
Drain warm Brussels sprouts and place in serving bowl. Toss with vinaigrette Serve garnished with chopped walnuts.

Veggie Tuesday

This is the second time I have made a carrot soup and I will admit that neither time has the soup had very much flavor. I added some thyme and this added some more flavor and I increased the nutmeg. Next time I would also add a can of vegetable broth to increase the amount of soup the recipe makes. The vegans in the family will love this one.
Thyme Roasted Carrot Soup

4 teaspoons olive oil divided
1 tablespoon balsamic vinegar
11/2 teaspoons sea salt, plus additional to taste divided
2 teaspoon of freshly cut thyme
6 to 8 organic carrots, cut into small chunks
1/2 yellow onion, diced
2 organic Yukon gold potatoes, peeled and diced
1 teaspoon of nutmeg
4 cups filtered water
sprigs of thyme for top

Place 2 teaspoon of oil, vinegar, 1 teaspoon of thyme and 1/2 teaspoon salt , in large, flat bottomed skillet set over medium heat. Arrange carrots in oil mixture, avoiding overlap as much as possible.
Cover skillet and listen closely for strong sizzle sound. When you hear this, reduce heat to low and cook until carrots are tender and liquid has become a thick syrup, 15 to 20 minutes ( depending on size of carrot pieces).
In large saucepan, place remaining 2 teaspoon of oil, thyme, and onion over medium heat. When onion sizzles, add pinch of salt. Saute for 1 to 2 minutes. Add potatoes, nutmeg braised carrots, and water. Bring to boil, cover, and reduce heat to low. Cook until potatoes are tender, about 20 minutes. Season with about 1 teaspoon salt. Simmer for 5 minutes more
Transfer soup by ladles to food processor and puree until smooth. Return to pot and war through. Serve garnished with sprigs of thyme.

Veggie Tuesday

We have been having some computer difficulties this morning and I am not very patient. I believe it is time for my own computer. The computer I use I bought for the hubby for Christmas a couple of years ago. Like when the husband buys his wife a boat it really is so he can go fishing with his buddies. I have used it 80% more than he has he does not have a chance. It seem like whenever he uses the computer, I seem to have problems after. HUM

A couple of weeks ago I made this Cabbage ginger stir-fry. It was so tasty and easy to make just a couple of minutes. We have a couple of family members on the raw diet. So I try to find items that will work for them. The cabbage was so tasty with the ginger and balsamic together. Give it a try you won't be disappointed.


Ginger Sir-fry Cabbage

3 fine matchsticks of ginger
2 tablespoons olive oil
11/2 tablespoons dark soy sauce
2 cloves of garlic sliced
1 large cabbage
1 red chili, deseeded and finely sliced
1 tablespoon balsamic vinegar

Directions
Remove out leaves of cabbage.
Cut in half and take out inner core.
Slice quarters into small pieces.
Place wok on high heat.
Add oil, swirl around
Add ginger, garlic & chili quickly stirring for few seconds.
Add cabbage.
Stir-fry briskly for 3-4 minutes.
Add soy sauce and balsamic stir-fry for few seconds longer.
Serve as soon as possible.

Veggie Tuesday

Pizza Pizza Pizza one of my favorites oh I guess it's an American Favorite. Calories is not my favorite so I will try and come up with a healthy pizza. In the process I will attempt to burn down the house. We can't sell it we might as well burn it, oh just kidding. I was not prepared for the top of the pizza to over flow onto the bottom of the oven. I always put something under but it didn't quite catch it all. Pretty soon I felt I large bump on the back, it was hubby handing me the fire extinguisher, saying I am going on a walk!!!!! I will be back in a half hour. "Sure leave me here by myself". We survived but the aroma was killer for a few days. But it was worth the commotion we didn't even have any leftovers. I didn't put any sauce on the pizza I just spread the artichoke hearts and sun-dried tomato's then grated fresh mozzarella. As I sang my favorite song BURNING DOWN THE HOUSE......... HEEHEEHEEHEE.
Pizza Dough

1 cup warm water (105 F to 115F)
11/2 teaspoons active dry yeast
2 cups unbleached flour
3/4 cup corn meal
11/2 teaspoons coarse salt
3 tablespoon extra virgin olive oil, divided

6 oz package of fresh mozzarella cheese
1/4 cup sun dried tomato's
1 cup drained artichoke hearts
8 ounces asparagus, trimmed

Whisk 1 cup warm water and yeast in small bowl; let stand until yeast dissolves, about 5 minutes. Using on/off turns, mix flour and corn meal and coarse salt in processor. Whisk 2 tablespoons oil into yeast mixture. With machine running, gradually add yeast mixture through feed tube of processor. Process until dough forms ball, adding more warm water by teaspoons if dry, about l minute. Transfer dough to floured work surface; knead until dough comes together.

Brush large bowl with 1 tablespoon oil. Place dough in bowl; turn to coat. Cover bowl with kitchen towel. Let rise in warm draft-free area until doubled in size, 1 1/2 to 2 hours. Punch dough down. Divide in half; form two balls.

On floured surface roll out one ball to cover pizza pan.

Preheat oven to 450 F. Spread drained artichoke hearts, with sun dried tomato's over top of dough. Grate 6 oz mozzarella cheese over top spread evenly. Add eight ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2-3 inch pieces. Bake pizza until crust is browned and asparagus is tender about 18 minutes.

Veggie Tuesday

Where else can you have a perfect dinner in eight minutes!!! A few years ago a couple of twin sisters started making these bags. I have been known to take one to work for my lunch. I t doesn't take up much room in the purse. They make a great gift. Oh did I say they are a time saver. You will never have corn so sweet and juicy again with out all of the bother. I am going to give one away so please leave your comments and we will pick a winner on Thursday's post.
Now back to the food. I cooked this potato and corn in a bag just like the one above. The inside of the potato is well done, yet moist, while the skin remains tender. Cooking time will depend on the size of the potato or corn typically about four minutes each in the microwave. As you can see below the potato is fluffy and the corn is crisp and juicy.

Veggie Tuesday

I still have to force myself to eat my greens. One way is by loading up with flavor, and try not to add a lot of fat on the way. A few years ago my bother called and let it be know that the orchard behind his home had Asparagus for the picking. I have been waiting for his call but he has not called. Asparagus is one vegetable I happen to like but it is usually so expensive. It has such a short season on one day gone the next. I happen to see a bunch at the market last week it was priced to sell. I baked this asparagus while our salmon was cooking. You are saying baked asparagus, if you have never tried it you need to you will love it. Asparagus is a great source of potassium and fiber.


Lemon Baked Asparagus

1 bunch of Asparagus bottoms trimmed
1/4 cup lemon juice
steak seasoning salt
balsamic vinegar

Preheat oven to 450 F
Pour lemon juice in shallow dish dip each spear of asparagus in lemon juice, then roll in seasoning salt. Spray cookie sheet with cooking spray. Spread asparagus on cookie sheet, spray with cooking spray. Brush balsamic vinegar on asparagus. Roast about 10 minutes until browned crisp and tender.

Veggie Tuesday

Tomatoe, Tamatoe however you prefer to say it. I have had this recipe for years it is so easy you can whip it up in a couple of minutes. We have even been known to serve it cold and not even bother with the stove. It makes a great salad or a main dish vegetable. The nuts add allot of flavor and a little crunch. Very good and low in calories also.
Artichokes and Tomatoes

1 pint of cherry tomatoes
1/2 cup of artichoke hearts cut into quarters
2 tablespoons of Olive oil
2 tablespoons of grated Parmesan cheese
1/2 teaspoon salt
1/2 cup coarsely chopped pecans
1/8 teaspoon pepper
1/4 cup snipped parsley

Cook and stir pecans, cheese, salt and pepper in oil in 10 inch skillet over medium heat until nuts are coated and golden brown, about 5 minutes. Add artichoke hearts and tomatoes. Cook, stirring constantly, just until vegetables are hot, about 3 minutes. Stir in parsley.

Veggie Tuesday

I need to say Happy Birthday to our daughter in-law. This is Samantha she is an ARMY wife she takes very good care of our grandson while her husband Michael, fights for our freedom in Iraq. They are station in Bamberg Germany where Samantha is from. I am sure her parents and grandparents are taking very good care of our grandson until we meet. This picture was taken last year on our family cruise. When they came with the dessert order, "she said I skip" and this is what they brought her. Happy Birthday Samantha. Give our little buddie hugs and kisses.

A few week ago I made these veggie soup wafers they are loaded with flavor. They are very easy to make and take no time at all. Before the soup was gone the wafers were devoured. They had a lasting flavor. The recipe made about 18 wafers.

Chipotle Soup Wafers

1 tablespoons finely minced chipotle chiles
1 tablespoon butter
3/4 cup chopped green onions
1 1/2 cups all purpose flour
1/2 cup cornmeal
2 tablespoons sugar
21/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter cut into 1/2 cubes
11/2 cup packed coarsely grated yell cheese
1 large egg
3/4 c buttermilk
1 egg, beaten with 1 tablespoon whipping cream for glaze

Preheat over to 425 F. Melt 1 tablespoon butter in skillet over medium heat add green onion and saute 2 minutes to soften slightly. Remove from heat. Blend flour, cornmeal ,sugar, baking powder, salt, and baking soda in processor. Add1/2 cup chilled butter looks coarse meal. Add cheese. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup, stir in green-onion mixture and chipotle. Make well in center of dry ingredient . Pour buttermilk mixture into well, mix just until evenly moistened.
Turn dough onto floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4 inch thickness and cut out additional wafers. Brush wafers with egg glaze. Bake wafers until golden, tester inserted into center comes out clean, and wafers feel firm, about 18 minutes. Cool on rack 5 minutes.

Veggie Tuesday

The hubby informed me he is planing a trip to Greece so to get ready he tried to get me to eat his Greek Salad. Hum I don't like cheese especially feta cheese. I don't care for olives at least not Kalamata olives I guess I am a picker eater. He claims that the Cavender's is the key to a great Greek salad that most people don't know about thanks to my Mom for teaching him about it. Cavender's has a bunch of spices all in one container I believe is has 13 different ingredients. The salads he makes have allot of ingredients and very little lettuce just the opposite of what I prefer, bring on the lettuce very little other items with tons of fattening dressing. The key to making a great Greek salad is the dressing. Be sure to have a supply of breath mints after you eat a Greek salad.
Mike's Greek Salad

Romaine lettuce
Cucumber
small Greek tomatoes
Kalamata olives
onion thinly sliced
mushrooms any kind you prefer
cranraisins
lots of feta

Dressing
3 tablespoons Red Wine Vinegar
6 tablespoons Olive Oil
3 teaspoons Cavender's all purpose Greek seasoning

Mix well and toss with you desired vegetables.

Veggie Tuesday

Get out the blender or the food processor. This soup had so much flavor and was also beautiful to look at. I doubled the recipe because I felt like it was not enough for four people. It is very easy to make you could whip it up after work.

Roasted Red Pepper Soup

1 tablespoon olive oil
2/3 cup sliced shallots
1 15oz jar roasted red peppers packed in water
1 teaspoon sugar
2 cups of vegetable broth
1/2 cup orange juice
1 teaspoon red pepper flakes

2 tablespoons whipping cream
3/4 teaspoon grated orange peel
thinly sliced fresh basil leaves

Heat oil in heavy medium saucepan over medium-high heat. Add shallots and red pepper flakes saute 5 minutes. Add red peppers with their liquid. Stir in sugar; saute 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup on blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper.
Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve.

Veggie Tuesday

Years ago when my daughter was small she came home from Grandma and Grandpa's house and said "Mom why don't you make us a brain?" I questioned her as to what she was talking about, I still did not quite understand. So I made the call to my Mom to ask her what a brain was. She explained that the previous Sunday while I was working they had cauliflower. I had to laugh then because I new what she meant. This is our version of the brain. No body parts or drugs are involved. You will be surprised how quickly it will disappear.


The Brain

One good size cauliflower
1 cup of mayonnaise
1/4 cup Dijon mustard
1 cup shredded cheddar cheese

First steam cauliflower. While that is steaming mix the Dijon mustard and mayo in a small bowl. With a spatula spread mustard mixture over entire cauliflower. Cover with cheese and bake at 350 F for ten minutes.

Veggie Tuesday

The flavors of the onions and the red peppers really bring out the taste of the broccoli. I enjoyed the crust on this bake it is thick and holds in the juices from the mushrooms. I used goat cheese but I think you could use Cheddar or Swiss cheese and it would melt better.

Broccoli Roasted Pepper Bake
two nine inch refrigerated pie crust
1 tablespoon melted butter
1/4 teaspoon pepper
1 onion chopped
2 teaspoons olive oil
3 cups mushrooms
3 cups broccoli chopped small
1 cup low fat milk
3 large eggs
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon salt
1/2 cup roasted red peppers
1/4 teaspoon red pepper flakes
1/2 cup crumbled goat cheese

Roll the two pie crusts together spread in bottom of spring form pan, 9 in with removable bottom. Turn up on edge about 1 inch clear around. Heat oil, add onion and garlic cook until nice and soft. Mix in mushrooms , broccoli, and roasted red peppers cook about five minutes.
Preheat oven to 400F. In large bowl combine eggs, milk, sage, thyme and red pepper flakes. Pour broccoli and mushrooms over pie crust spread evenly. Pour egg mixture over broccoli and spread crumbled goat cheese over top. Bake for 35 minutes or until knife comes out clean. Let cool 15 minutes cut and serve.

Veggie Tuesday

This recipe was so easy I made it in ten minutes why I cried with Oprah. I was glad I was 't making something sweet she was having a show on overweight teens. If you have children or someone who won't eat vegetables this recipe is great. The cheese spread takes over the flavor of the vegetables.



Stuffed Veggie Pizza

1 10 oz tube pizza dough(Pillsbury)
1 one container 6.5 oz alouette spreadable cheese
3/4 c finely grated Parmesan cheese
3/4 cup grated cheddar
3 tablespoons chopped fresh Italian parsley
1 small red onion
1 7 to8-inch-long zucchini thinly sliced
Cooking spray or oil

Preheat oven to 400 F. Spread half of dough out on greased cookie sheet or pizza pan. Spread half of alouette cheese over dough. I used the sundried tomato & basil. It helps to let it sit at room temperature a few minutes to soften up. Leave a half inch on all edges. Sprinkle with half of the Parmesan and half the parsley. Use the other half of the pizza dough spread over cheese portion of the pizza. Take the spreadable cheese and spread over the top layer of the pizza dough. Place the sliced zucchini and sliced onions on top in a row. I just sliced the zucchini and onion on a food grater to make them very thin. I used a large onion because that is all I could find at the store. Cover vegetables with grated Parmesan and cheddar and parsley. Bake for 24 minutes.

Five Bean Soup

Five Bean Soup
1 can (15-ounce) black beans drained
1 can (15-ounce) kidney beans, drained
1 can (15-ounce) garbanzo beans drained
1 can (15-ounce) red beans drained
1 can (15-ounce) navy beans drained
1 can (141/2-ounce) chopped tomatoes
1 can (14-ounce) vegetable broth
¾ cup salsa
2 teaspoons of ground cumin
1 teaspoon dried red pepper flakes
½ cup sour cream
1 cup chopped green onions
1. Puree black beans in a blender.
2. In large pot, stir all the remaining beans, the tomatoes, broth, salsa, cumin, and red pepper flakes. Stir in pureed black beans. Cover and simmer for 10 minutes, stirring occasionally, until hot.
3. Ladle soup into bowls. Garnish with sour cream and onions.