Wednesday, December 6, 2017

Harvest Vegetables

This is a great way to use fall vegetables.

4 medium potatoes, cut into 4th
1 large onion
4 large carrots cut diagnally into thirds
1/8 - 1/4 c. olive oil
1/8 - 1/4 tsp. each: salt, pepper, dried parsley
1 clove garlic crushed and chopped
1/4 tsp. balsamic vinegar
Nonstick cooking spray

Preheat oven to 350 °F.

Spray baking sheet with non stick cooking spray.


Rinse, remove eyes from potato if any.
 
Cut potatoes into wedges.

Peel, rinse and cut onion into wedges.

Rinse, cut ends from carrots, cut diagonally into 3rds.

Combine oil, vinegar, salt, pepper and herbs into a cup.

Place vegetables on baking sheet. Drizzle oil mixture over vegetables. 

Stir vegetables to coat.

Place baking sheet in oven and roast for 45 min - 1 hr or until done.

Remove vegetables from oven and enjoy.

Serves 4.

Monday, November 27, 2017

Thanksgiving Panini

This is a great way to use Thanksgiving leftovers.

This is perfect for watching the game, after raking the last of falls leaves, after holiday shopping, or anytime.

I've used a regular skillet, but this recipe also works on a grill pan, a panini maker or even on an outdoor grill.

Sandwiches
8 slices bread
4 - 8 slices turkey
4 slices Swiss or Monterey Jack 
1 Roma tomato (sliced)
4 lettuce leaves


Dressing
1/4 - 1/3 c. + 1- 2 T olive oil
1/4 tsp lemon juice
1 clove garlic (crushed, chopped)
1/8 tsp each: salt, pepper
1/2 tsp each: dried parsley, dried basil, dried oregano

Set aside 2 - 3 T. of the oil for frying the sandwiches.

In a small bowl combine: remainder of the olive oil, lemon juice, garlic, pepper, parsley, oregano and basil. Mix well and set aside.

To assemble sandwiches: use a pastry brush to brush 1 side of the 8 slices. Layer 1 -2 slices of Swiss on the oiled side of the 4 slices of the bread. Top with tomato slices and lettuce leaves.

Take remaining bread and smear dressing on one side of the remainder of the bread with pastry brush. Top sandwiches with the bread, dressing side down.

To heat: Heat grill pan or skillet over medium high heat. Reduce heat to medium and add oil. Place 1 sandwich in skillet. Place small pan over sandwich to press down on sandwich. 

Cook on 1 side for 3 -5 min or until brown. Flip over and cook on other side for 3-5 min or until brown. Repeat cooking process with remaining sandwiches.

Serves 4.

Thursday, November 23, 2017

Cranberry Spritz

Need a quick idea for a family friendly holiday beverage, try this.

2 - 3 c. cranberry juice
Ice 1 c. - 2 c club soda or sparkling water
4 - 12 fresh or frozen cranberries

Rinse cranberries, set aside.

Put ice in the bottom of a pitcher.

Combine juice, club soda over ice.

Mix well, chill in refrigerator until ready to serve.

Put 1 to 2 cranberries in the bottom of clean glasses.

Pour cranberry spritz into glasses and enjoy!


Serves 4 - 6.

Saturday, November 18, 2017

Mini Apple Pies


This is great for a holiday get together or anytime. I've used sugar for this recipe but you could also use a a dietetic sweetener. 

1 pkg. pre made pie crust
Non stick cooking spray
1 - 2 apples cut up
1/8 - 1/4 c. sugar
1/8 tsp. each: cinnamon, nutmeg
1 - 2 T. each: cornstarch, cold butter cut up into chunks
1/8 -1/4 c. flour (enough to flour work board and rolling pin)
Lemon juice

Preheat oven to 350°.

Spray 1 muffin tin (12 muffins) with nonstick cooking spray. 
Remove package of pie crust from refrigerator. Let it set out a few minutes to warm up. This will make it easier to roll out.

Flour work board and rolling pin with some of the flour. 

Remove pie crusts from package. 

Use rolling pin to roll out pie crust to desired thickness. Use a wide mouth glass to cut 6 circles from crust. Place crust circles into 6 muffin cups. Repeat process with other pie crust
Rinse, core and cut  apple into bite size pieces. If needed, prepare other apple.

In a bowl combine, apple, nutmeg cinnamon, sugar, cornstarch. Mix well to coat.

Place 1 tsp. approx. of apple mixture into each muffin cup. 

Top each muffin cup with the cold butter.

 Place muffins tin into oven and bake or 20 - 30 minutes or until pie crust is golden brown. 

Keep an eye on them so that they don't burn. Remove from oven and let cool.


Serves 4.


Saturday, November 4, 2017

Zucchini Bites

This is a great healthy snack for watching the game, a good movie, company or anytime.

2/3 - 1 c. flour (adjust amount needed)
2 - 3 zuchinis cut into slices
1 egg
2 - 4 T. Oil (adjust amount needed)
1/4 tsp. each: salt, pepper
Pinch each: chili powder, dried parsley, granulated garlic, turmeric

In a bowl crack 1 egg, half of salt and pepper. Beat with a fork to mix.

Rinse, pat dry zuchinnis with a paper towel. Cut into slices.

In a bowl combine flour, the rest of the salt, pepper, herbs and spices.

Dredge zucchini on both sides with the egg.

Dredge zucchini lightly on both sides with flour.

Preheat skillet to medium high heat.

Lower heat to medium, add oil.

Cook zucchini in batches on one side for 5 minutes.

Flip over and cook zucchini on other side for 5 minutes or until golden brown.

Remove zucchini from pan and place on a paper towel lined plate.

Serves 4 - 6.

Tuesday, October 31, 2017

Mocha Diablo

This is great for a cold Michigan morning or after taking the wee ones trick or treating.

Enjoy!

4 envelopes hot chocolate mix
4 - 6 c. hot coffee
Pinch each: cayenne pepper, cinnamon (optional) 
1/8 - 1/4 tsp. vanilla extract (optional)


In the bottom of 4 clean coffee mugs, put hot chocolate mix, cayenne pepper, cinnamon, some of vanilla.

Pour coffee over hot chocolate mixture and stir.

Serves 4.

Saturday, October 21, 2017

College Potatoes

There's nothing more comforting than moms' mashed potatoes.

You don't have to be a college student away from home for the first time to enjoy this recipe.

3 medium potatoes (rinsed and quartered)
1/4 - 1/2 c. reduced fat milk (adjust amount needed)
2-3 T butter  to taste
1/8 tsp salt (optional)
1/4 tsp pepper
4 c. water (enough to cover water)
2 cloves garlic (crushed and chopped)

Rinse potatoes and cut into quarters.  Place potatoes in microwave safe bowl with water and boil for 12 - 15 minutes or until done. 

Remove bowl with potatoes from microwave.

Put milk and garlic into microwave safe cup and microwave for 1 - 2 minutes.

Drain water from potatoes in colander.

 Transfer potatoes back to bowl. Mash with potato masher.
 While mashing add butter, salt, pepper, milk. 

You can adjust amount of the milk to desired consistency.

Serves 4. 

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