Gluten-free sweet potato cobbler recipe

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 I distinctly remember the first time I ate sweet potato cobbler.  I was about 10 and had just enjoyed breakfast on my grandparents' porch.  My grandpa Al always quizzed me about whether I had tried different foods (usually it was some uncommon fruit or vegetable, a classic southern food, or something weird he concocted).  I was an adventurous eater compared to most kids, so I tried quince jelly (it was delicious), tomatoes with sugar (not my thing), and even cornbread doused in buttermilk (you should have seen the look on my face - I haven't had any buttermilk since).  And all throughout breakfast that day he told us about sweet potato cobbler.  I love sweet potatoes and it's hard to beat cobbler, so I was excited when he announced that he had some in the refrigerator and insisted that I try some (never mind that it was still early in the morning).   As I expected, I loved it, which tickled Al to death (as my grandmother would say).

(Un)fortunately, Al passed away last weekend.   He found out about a week before that he had terminal cancer, and luckily didn't have to suffer very long.  I made a last-minute trip down to Atlanta to see him (hence my lack of posting), but didn't make it in time.   We were all as mentally prepared as possible, but that never seems to be enough.  As we reflected on our memories of Al over the weekend, it always came back to food.  Al loved to garden, he loved to cook, and he LOVED to eat. I remember spending summer mornings shelling peas and beans with Al and Grandmother in the basement.  Al also taught me how to make pickles.  Even when he no longer had energy to spend hours in the garden or kitchen, he would give me numerous tips on growing and preserving various fruits and vegetables (I now wish I had taken notes!).

Al also won me over with food.  He and my grandmother got married when I was 6, and I think we first bonded over our love of eating.  Before they got married, I was out in the yard with them (likely picking up pine cones, as that's Grandmother's favorite activity), and Al said that he had something for me inside.  We went in and he handed me a few Bugles (you know, those horn-shaped corn chip things).  Grandmother wasn't excited about this because she thought it would spoil my dinner, but Al explained that it was just a "sample," and samples don't count.   Almost every time that I saw Al, one of us would make a joke about having a sample of something and the calories not counting (sometimes the sample would be a large piece of cake, but as long as we called it a sample, it didn't exist).  I was hoping to bring Al a box of Bugles last week, but oh well.

Instead, I made a sweet potato cobbler today, because I know that's what he would want me to do.  Instead of using his recipe, I made a gluten-free, low-sugar version.  I made a small amount because I wasn't sure how it would taste, but I loved it.   It was very different from Al's, but fantastic and still reminds me of him.   Now I wish I had made a big pan of it!

Sweet potato cobbler (adapted from Gluten free Mommy)
(Printable version)

1 medium sweet potato, peeled and cut crosswise into 1/3" slices
1 1/2 Tbsp sorghum flour
1 1/2 Tbsp sweet rice flour
1 Tbsp almond meal
1 Tbsp tapioca starch
1 Tbsp potato starch
2 tsp sugar
1/4 tsp salt
1/8 tsp xanthan gum
pinch of cardamom
pinch of cinnamon
1 Tbsp butter, melted
2 Tbsp orange juice
3 Tbsp milk (more or less)
1 Tbsp lemon juice
2 tsp agave nectar
1 tsp vanilla

Cook sweet potato slices in boiling water until tender (about 7 min).  Then drain the sweet potato and place it in a small baking dish (I used a 4 cup round Pyrex dish).  While the sweet potato is cooking, combine flours, starches, sugar, salt, xanthan gum, and spices in a small bowl.  Combine the orange juice and butter, and stir this into the flour mixture.   Then add enough milk so that it is the consistency of muffin batter.  Sprinkle the lemon juice, agave nectar, and vanilla over the sweet potatoes, and then top with spoonfuls of the batter.  Bake at 350 until the dough is set and beginning to brown (about 30 min).   Serves 2.

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Blueberry and fig smoothie recipe

Healthy with Fruits and Vegetables Recipes.Sharing all things related to health, fruits, herbs and vegetables. Traditional and Modern recipes, how to manufacture and maintain health naturally.Health is more valuable than treasures

I've been in Georgia for about 2 weeks now, and I finally feel settled. The movers delivered my stuff yesterday (I found out the hard way that sleeping on an air mattress for that long is NOT pleasant), and before that I barely did any cooking. I had a pot, pan, cutting board, and knife with me, but I couldn't get inspired to cook something that I would have to eat off of a paper plate with plastic utensils. I did make spaghetti and a couple of decent stir-fries, but nothing was worth writing about. But now that my kitchen cabinets are full and I've rested from yesterday's marathon unpacking session, I finally feel ready to cook again.

While I was still recovering today, I decided to make a smoothie. I was drinking smoothies almost every day before I left Michigan, and I'm very excited to be reunited with my blender. It was also perfect timing because today I got blueberries and figs from my grandmother's garden. I don't typically think of blueberries and figs as a good match, and I was planning to make a blueberry and peach smoothie, but I decided to give my body a brief break from peaches (I've been eating about 5 a day) and try this weird combo. To my surprise, I really liked the flavor. It was more subtle than the smoothies I usually make (I might try adding more fruit, especially blueberries, next time), but was incredibly good. I usually use yogurt in my smoothies, but I didn't have any and substituted milk. One of the primary reasons I love smoothies is that you can practically throw anything into a blender and it turns out great, and this was the perfect example.

Blueberry and fig smoothie
(Printable version)

1/2 cup milk or plain yogurt
1/2 cup blueberries
4 large figs, stems removed
2 handfuls of ice

Add all ingredients to the blender, and blend on high until the ice is all pulverized. Serves 1-2.

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Maque choux with sausage recipe

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I moved to Georgia at the perfect time.  Ok, so it's not the best time to be moving stuff (my shirt was visibly soaked with sweat all day Monday after hauling boxes of books into my new office), but as soon as I got here I was inundated with delicious produce.  When I left Michigan I was still eating asparagus, greens, and strawberries, but as soon as I got to Georgia I dove head first into peach season.  And I can't forget about the cantaloupe, tomatoes, okra, corn, figs, blueberries, watermelon, peas, and squash.  I also love that I can now enjoy the fruits (and vegetables) of my grandmother/uncle's garden.  Mom has been making the trek to grandmother's house (over the river and through the woods) every other weekend, and lucky for me, I'm right on her way home.  In addition to the blueberries and figs, Mom brought me cucumbers, tomatoes, and okra last weekend.  She also handed me the most recent issue of Southern Living that features recipes with tomatoes, okra, and corn.  The cover features a bowl of maque choux with sausage, and it looked good enough to try.

I've made maque choux before, and I have to say that I think I liked the other version better for one simple reason.  The bacon is essential.  The sausage is great, but it doesn't permeate the vegetables like bacon does.  So if you make this, please cook the vegetables in bacon grease and then crumble the bacon on top at the end (and maybe use a little less sausage than I did).  One slice will do, and it will make all the difference.  Or, if you want to stick with this recipe, use amazing sausage (something like the medium or hot sausage from Bradley's Country Store in Tallahassee).  I'm not saying this wasn't good as is (it's hard to go wrong with fresh homegrown veggies), and I'm still enjoying the leftovers, but I learned an important lesson.


Maque choux with sausage (adapted from Southern Living)
(Printable version)

14 oz. spicy smoked sausage (I used turkey sausage), diced
1 small onion, chopped
1 small green pepper, diced
2 garlic cloves, minced
2 cups sliced okra
kernels from 4 small ears of corn (about 2 cups)
3 tomatoes, chopped
salt and pepper to taste

Brown sausage pieces in a large skillet over medium-high heat.  Then stir in the onion, green pepper, and garlic and saute until tender (about 5 min).  Add okra, corn, and tomatoes, reduce heat to medium-low, and cook for about 10 min, stirring frequently.  Season with salt and pepper to taste.  Serves 4.

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Warm butter bean, red onion, and spinach salad with mustard recipe

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Even after making Brunswick stew this week (which is getting better and better!), I still have butter beans in my freezer (for some reason I thought it was a great idea to cook 3 pounds of them a few months ago).  Before I made the stew, I was inspired by Gel's kitchen to make this salad.  I made the recipe and it was pretty good, but then I got the idea to add whole grain mustard.  Sometimes I have random last-minute ideas that fail miserably, but this one took the salad from ok to wonderful.  Next time I'll probably add more spinach, but it was great just as I made it.  I tried the leftovers warm and cold and couldn't decide which way was better.

Now the only problem is deciding how I want to use my last bag of butter beans.  Do I make more of this salad?  Do I try mashing them up like potatoes (an interesting idea I just read about)?  Any favorite recipes out there?

Warm butter bean, red onion, and spinach salad with mustard (adapted from Gel's kitchen)
(Printable version)

1 Tbsp olive oil
1/4 large red onion, sliced thinly
2 1/2 cups cooked butter beans
salt and pepper to taste
2 large handfuls spinach
2 Tbsp whole grain mustard (I used one with horseradish)

Heat oil in a large skillet over medium heat, and then saute the onion until it's very tender (about 10 min).  Add butter beans to the skillet, season with salt and pepper, and stir everything around for a couple of minutes.  Then add spinach, stir well, and cook until the spinach wilts.  Stir in the mustard and serve.  Serves 3-4.

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Fig, pecan, and flax crackers recipe

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Since I've started packing up my apartment, I've become even more sensitive to the fact that nobody wants more junk to sit around.  So for Mother's Day, I wanted to give Mom something useful.  Between work and taking care of my grandmother, she has been excessively busy lately, so I decided to make her a care package of sorts, with healthy snacks that would keep her going at work and on her weekend trips.  It was also a present for me because it gave me an excuse to try new recipes (thanks, Mom!).  These crackers sounded perfect for Mom, so I gave 'em a shot.  They recipe made more than I expected, though, and I ended up taking some to a cookout with friends.  Between my friends and my parents, I've heard a lot of good things about these crackers.  I loved them, too, and had to package them up before I scarfed them all down.  And best of all, these crackers are the easiest ones I've ever made.  They're thick, and don't require the use of a rolling pin (I'm still not very skilled with my rolling pin).  In fact, their appearance is more similar to a cookie than a cracker, and they do have a hint of sweetness from the figs and brown sugar.  Sweet cracker?  Savory cookie?  Call them whatever you want, but I highly suggest making them.

Fig, pecan, and flax crackers (adapted from life as a h4)
(Printable version)

1/3 cup flax seeds (whole ones, not ground)
1/4 cup almond or flax meal
1 1/2 cups gluten-free baking mix (or white or whole wheat flour)
1/2 tsp baking powder
1/4 tsp salt
1 Tbsp brown sugar
4 Tbsp butter, cut into small pieces
1/4 cup chopped pecans
1 cup dried figs, chopped
1/2 cup milk (or more, if necessary)

Combine flax seeds, almond or flax meal, baking mix, baking powder, salt, and brown sugar in a large mixing bowl.  Using a pastry cutter or two knives, cut the butter into the mixture until the butter is in tiny pieces and well distributed throughout the flour/flax/etc.  Add the pecans, figs, and milk to the bowl, and stir until everything is mixed well.  If you're having trouble incorporating all of the flour into the dough, add milk a tablespoon at a time (I added about 1/4 cup more).  Cover the bowl with plastic wrap and refrigerate for 10 min.  Then divide the dough into two pieces and roll each piece into a log with a 2" diameter.  Using a sharp knife, slice the log into 1/4" slices and place them on baking sheets lined with parchment paper (some of my crackers fell apart as I was slicing the logs, but I pieced them back together and it worked fine).  Then bake the crackers at 325 for 20-30 min, until they are golden brown.  Let them cool before serving or storing.  Makes about 30 crackers.

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Mamom's fumi salad recipe

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Thanks to everyone for all of the kind messages encouraging me to keep the blog going.  That is my intent, though I'm sure my posting frequency will not be what it once was.  The one person that most consistently expressed her desire for new blog posts was my grandmother, Mamom.  Tomorrow would be her 86th birthday, and this is for her.  Happy birthday, Mamom.

I started this blog for two reasons; I wanted an easy way to keep track of recipes that I enjoyed, but more importantly I wanted a way to update my parents and grandparents, Mamom and Papa, on my life in Michigan.  Every time I talked to them on the phone or sent an email it seemed like there was nothing new to report, but writing in this blog allowed them some insight into my day-to-day life.  Mamom was one of my biggest cheerleaders from the very beginning, and I would constantly get emails saying "I loved your latest Eat This and I can't wait to try that recipe" (she never called it a blog, always my Eat This).  Over the last few months she asked repeatedly if I thought I would eventually have time to write more, and I always said that I intended to get back to it soon.  It was a shock to the entire family when Mamom passed away two weeks ago, and I think that the only way to appropriately say goodbye is through an Eat This.

I have so many memories of Mamom that I don't even know where to start.  Before I was old enough to go to school, Mamom and Papa took care of me while my parents were at work, and after I started school I spent most afternoons and summers with them.  I don't ever remember watching tv with them (except for the news) because Mamom always had something planned.  We went to museums, we ran errands, we volunteered, we went on walks and bike rides, and we went berry picking.  Everywhere we went, I reached up to grab her hand.  I was never "Katie" to Mamom, I was always "her Katie."

I've never met a woman who was so proud and supportive of her children and grandchildren, and I think we've all kept going at times because of her encouragement.  In fact, her responses to my first (private) blog posts prompted me to open this up to a public blog.  She also encouraged me to cook way before I started the blog, and whenever I made a meal for the family she would talk about it for days (sometimes years).  While I was home last week I met some of her friends for the first time, and the vast majority of them mentioned something about my "gourmet cooking" (ok, so she sometimes exaggerated just a bit).  I don't consider my food gourmet in the least, but to her it was because I was the one that made it.  This loyalty and pride extended to the rest of the family and to her friends.

I also have many food-related memories of Mamom.  She introduced me to pesto, hummus, and kale, just to name a few.  I also have fond memories of her pumpkin ice cream, turkey and dressing, eggplant casserole, and baked spaghetti pie.  And don't get me started on her blackberry cobbler.  But one of the dishes that comes to mind first when I remember Mamom is her fumi salad.  Mamom always made a large batch of this salad whenever the rest of the family was in town, particularly during the summer.  I never get tired of this salad, and it gets better as each day goes by.  I've shared a similar salad before, but last week I flipped through her recipe box and found her official recipe.  Mamom, this Eat This is for you.


Mamom's Fumi Salad
(Printable version)

4 chicken breasts, cooked and shredded
1 medium head of cabbage, shredded
8 green onions, chopped
1/2 cup sliced almonds, toasted
1/2 cup sesame seeds
2 packages of ramen noodles (any flavor)
1 cup canola oil
6 Tbsp rice vinegar
4 Tbsp sugar
2 tsp salt
freshly ground pepper

Combine cooked chicken, cabbage, green onions, almonds, and sesame seeds in a giant bowl (or two large bowls).  Place the ramen noodles (not the flavor packets - you can throw those away or save them for another recipe) in a large ziploc bag, and crush the noodles with your hands or a rolling pin.  Add the noodles to the cabbage mixture.  In a separate bowl combine the remaining ingredients, and then stir this dressing into the salad.  Mix well and refrigerate for at least a few hours before eating.  Serves 8-10.

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Rhubarb and strawberry compote recipe

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My favorite farmers' market opened last weekend, and I'm so happy to have plans every Saturday morning again.  I'm trying to enjoy the spring offerings and not think about the fact that I'll move before the market really gets going.  Last week I picked up rhubarb on a whim.  The challenge with rhubarb is that most recipes call for tons of sugar to cancel out its sour nature.  However, I really enjoy rhubarb's sourness, and I also try to avoid much added sugar.  So, I decided to cook the rhubarb into a compote with strawberries (for some natural sweetness) and then added small amounts of honey until I was satisfied with the flavor.  Luckily my strawberries were very sweet and in the end I didn't have to add much honey at all.  I've added this compote to yogurt and oatmeal for breakfast, and I've also eaten in by itself as a dessert because it's just that good.  I just finished the last of it and I'm kicking myself for not getting more rhubarb at the market this morning.  I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Lynne from Cafe Lynnylu this week.

Rhubarb and strawberry compote
(Printable version)

5 large stalks of rhubarb, chopped into 1/2" pieces
1 lb strawberries, tops removed and halved
1 Tbsp honey or agave nectar (to your taste)

Put the rhubarb and strawberries in a large saucepan and cook over medium-low heat, stirring occasionally.  When the fruit has broken down significantly (after about 20 min), add honey or agave until it's sweet enough for you.  Continue to cook for 10-20 more min.  Makes about 2 cups.

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Trinidadian chicken curry recipe

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Just after getting my cooking mojo back last week, I headed to Toronto for a conference.  Toronto is a great place to eat because you can find authentic food from all around the world within a few blocks (I ate at Thai, Vietnamese, Mexican, and Greek restaurants all right around my hotel).  After recovering from the trip (lots of science + lots of late nights catching up with friends = a very tiring week), I was finally ready to do some cooking last night.  I was in the mood for chicken, and decided that I should finally make the Trinidadian chicken curry I noticed on The Pioneer Woman a while back.

I've been extraordinarily happy with every one of Ree's recipes that I've tried (especially the peppers and mushrooms I made for Mom's birthday party last month), so I had faith that this wouldn't disappoint me.  I was correct.  As soon as I smelled the marinade, I knew this would be delicious, and it only got better from there.  This dish has bold flavors, and I never would have thought of the combination of mustard, pico de gallo mixture, and curry powder.  This will definitely become one of my staple dishes, especially when I'm cooking for meat lovers (Dad, this means you).


Trinidadian chicken curry (adapted from The Pioneer Woman)
(Printable version)

1 1/2 pounds chicken (I used boneless, skinless breasts, but any skinless cut will do)
sprinkle of salt
2 tsp yellow mustard
1 tomato, quartered
1 onion, halved (and divided)
2 handfuls of cilantro
5 garlic cloves
freshly cracked black pepper
2 Tbsp curry powder
2 tsp turmeric
3/4 cup water
1 Tbsp olive oil

Sprinkle the chicken with salt, and rub it with the mustard.  Combine the tomato, half of the onion, cilantro, garlic, and black pepper in a food processor and pulse a few times until the veggies are very finely diced.  Pour this mixture on top of the chicken, mix well, and let the chicken marinate for at least 2 hours.

When you're ready to cook the chicken, mix the curry powder, turmeric, and water together in a small bowl.  Heat the oil over medium heat in a large saute pan, and then stir in this spice/water mixture.  Continue stirring until the sauce thickens and turns darker (about 10 min).  Then dice the other half of the onion, and saute it in the sauce until tender (about 5 min).  Next, add in the chicken and all of the veggie marinade, loosely cover the pan, and cook for 5 min.  Stir everything around in the pan, cover, and continue to cook for 20-25 min, stirring occasionally, until the chicken is done and the sauce is thick (you can remove the cover for a few minutes if the chicken is done before the sauce thickens).  Serves 4.

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Light summer squash casserole recipe

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One of my favorite southern foods is squash casserole.  The squash is mushy (in a good way) and almost melts in your mouth.  It must be a family favorite, too, because Mom always made one for Thanksgiving until I took over the cooking duties and tried to focus on more seasonal concoctions (I may have to give some of the responsibility back this year, though...).    Most squash casseroles are full of butter, cheese, sour cream, and bread/cracker crumbs, and although there's not anything wrong with that, I wanted to make a lighter, everyday version.  I loved the taste of this casserole, and I didn't feel bad eating half of the pan.  I didn't miss any of the other ingredients, which honestly surprised me.  And with all of the squash that I inherited from my grandmother's freezer, I can make this all winter!


Light summer squash casserole (adapted from Vintage Victuals)
(Printable version)

1 1/2 pounds yellow summer squash, sliced thinly
1 small onion, chopped
1 egg, beaten
1 Tbsp butter
pinch of salt
freshly ground black pepper

Bring water to a boil in a medium saucepan, then add squash and let cook until it's tender (about 10 min).  Drain the squash and return it to the pot.  Then add the onion, egg, butter, and salt and pepper, and mix well.  Pour mixture into an 8x8 baking pan and cook at 375 for 45-60 min, until the edges are brown.  Let cool for 10 min before serving.  Serves 2-3.

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Fig gelato recipe

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I'm not generally a fan of fruit-flavored ice cream because it usually has a fake, chemically taste to me (unless we're talking about fresh peach ice cream from Dickey Farms).  But gelato is another matter.  I've had my fair share of gelato (while backpacking through Europe in college, I lived off of bread, cheese, peanut butter, and gelato for 10 weeks), and I always prefer the fruit flavors.  My favorites are apple (I remember a particularly good version in a gelateria in Rome) and kiwi (strangely, the first thing that comes to mind is a train station in Vienna).  I don't recall ever having fig gelato, but I was excited to find this recipe.  I don't know that it lives up to the best gelato I've had in Italy, but it's definitely the best I've ever made.  I might reduce the lime juice by half next time (it was good, but hid the fig flavor a little bit), but otherwise it was fantastic.  I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once.  I'm hosting this week, so make sure to send me your entries by Sunday (check the rules for details).

Fig gelato (adapted from About.com)
(Printable version)

1 lb fresh figs, stems removed (you can peel them if you want, but I didn't)
juice of 1 lime (next time I'll only use half)
1/2 cup milk
1 Tbsp honey

Combine the figs and lime juice in a blender and blend until smooth.  Then add milk and honey and blend briefly, just until combined.  Freeze in an ice cream maker, according to manufacturer's directions.  Serves 3-4.

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Macaroni and cheese with chicken and spinach recipe

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I feel silly sharing this light version of mac and cheese now because I just got back from a trip to Vancouver, where I stuffed my face every day.  But it's probably a good thing that I was eating lighter food like this before I left, and it's probably the reason that I can still manage to button my pants.  If you have no problem buttoning your pants, feel free to use more cheese than I did to make it more similar to typical mac and cheese, but I really enjoyed this version.

Macaroni and cheese with chicken and spinach (adapted from Whole Grains for Busy People)
(Printable version)

4 cups water
8 oz. brown rice macaroni (or other small pasta)
2 cups cooked, shredded chicken (I used boiled chicken thighs - about 3/4 lb.)
4 oz. shredded cheddar cheese (or up to 10 oz., depending on how cheesy you like your pasta)
1 Tbsp cornstarch or arrowroot starch mixed with 1 Tbsp water (if necessary)
10 oz. fresh spinach
freshly ground pepper

Bring the water to a boil in a large saute pan over high heat, and then stir in the macaroni and let it cook for a few minutes less than the package directs (I cooked it for 7 min), stirring frequently.  Reduce heat to medium-high and add chicken and cheese, stirring until cheese is melted.  If the sauce is very thin, add the starch and water mixture.  Then add the spinach and continue to cook for a couple of min, until the pasta is tender and the spinach is wilted.  Grind black pepper on the top.  Serves 4.

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Baked Cauliflower With Butter Parmesan Sauce

We add another "Vegetables Recipes" which we hope this recipe can be made easily and quickly. Of course, for those of you who love to cook and want to eat homemade food, Vegetables Recipes are optional. Especially for people who live as a vegetarian. And now we will share about " Cauliflower With Butter"

You Can Also see "Cabbage in Savory Sauce" before you read the recipe below.

Cauliflower With Butter Parmesan Sauce Recipe
Scroll down for additional cauliflower recipes.
Prep Time: ten minutes
Cook Time: twenty minutes
Total Time: half-hour
Ingredients:

one giant cauliflower
four ounces (1 stick) butter or oleomargarine
1/4 cup fine bread crumbs
one teaspoon cut parsley
three to four teaspoons grated Parmesan cheese

Preparation:
Wash and break the cauliflower into flowerets. Place in steamer or cullender over water and steam, covered, for 10 minutes, or cowl with water and cook till simply tender. whereas cauliflower is preparation, soften the butter or oleomargarine, add the bread crumbs, and stir till gently tanned. Drain the flowerets and dip them within the hot bread mixture covering every fully. Place every during a casserole and pour the remaining bread crumb mixture over the cauliflower. Sprinkle with parsley and Parmesan cheese.
Bake during a preheated 350° kitchen appliance for twenty minutes.
Baked cauliflower formula serves four to six.

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Baked Cabbage in Savory Sauce Recipe

We add another "Vegetables Recipes" which we hope this recipe can be made easily and quickly. Of course, for those of you who love to cook and want to eat homemade food, Vegetables Recipes are optional. Especially for people who live as a vegetarian. And now we will share about " Baked Cabbage in Savory Sauce"

You Can Also see "Cabbage With Apples" before you read the recipe below.

Baked Cabbage in Savory Sauce Recipe
A baked cabbage direction with onion, sweet pepper, and a creamy sauce, topped with cheddar.
Prep Time: ten minutes
Cook Time: half-hour
Total Time: forty minutes
Ingredients:

one medium head of cabbage
1/4 cup butter or marge
1/2 cup finely sliced sweet pepper
1/4 cup finely sliced onion
1/4 cup general flour
two cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayo
one cup (4 ounces) sliced delicate cheddar
three tablespoons condiment

Preparation:
Cut cabbage into eight wedges, removing onerous center core; place in a very Dutch kitchen appliance or kettle, cover, and cook for ten minutes in a very touch of gently salt-cured boiling water. Drain well; place cabbage wedges in a very 13x9x2-inch baking dish. Heat butter or marge in a very giant frying pan over medium low heat. Sauté sweet pepper and onion till tender. Add flour and cook one minute, stirring perpetually. bit by bit add milk; cook over medium heat, stirring perpetually, till thickened and bubbly. Stir in salt and pepper. Pour sauce over cabbage. Bake at 375° for twenty minutes. mix mayo, sliced cheese, and chili sauce; combine well. Spoon sauce over cabbage wedges, and bake five minutes a lot of, till cheese is fusible.
Smothered cabbage direction serves eight.

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Baked Cabbage With Apples Recipe

We add another "Vegetables Recipes" which we hope this recipe can be made easily and quickly. Of course, for those of you who love to cook and want to eat homemade food, Vegetables Recipes are optional. Especially for people who live as a vegetarian. And now we will share about " Baked Cabbage With Apples"

You Can Also see "Baked Belgian Endive" before you read the recipe below.

Baked Cabbage With Apples Recipe
Cabbage with apples formula is baked within the kitchen appliance, bedded with somewhat sugar, bread crumbs, and butter.
Cook Time: fifty minutes
Total Time: fifty minutes
Ingredients:

one medium head cabbage, coarsely sliced
a pair of cups apples, sliced, peeled
1/3 cup sugar
one cup of fine bread crumbs
six tablespoons butter, melted

Preparation:
Drop sliced cabbage in boiling water and cook 3-5 minutes. till slightly tender however still crisp. Drain well.
Layer cabbage and apples during a a pair of - quart casserole, sprinkling sugar and bread crumbs on every layer.

Pat prime layer flat before adding last crumbs. Pour molten butter over prime of casserole. cowl and bake at 350° For forty five minutes, or till hot throughout. take away cowl throughout last quarter-hour.
Miz Suzi's Note: we tend to love this dish. My mamma wont to create it all of the time. i prefer to sprinkle a trifle of cinnamon within the casserole. however cumin is nice, too.
Shared by Miz Suzi
Yield : four to six servings.

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Baked Belgian Endive Recipe

We add another "Vegetables Recipes" which we hope this recipe can be made easily and quickly. Of course, for those of you who love to cook and want to eat homemade food, Vegetables Recipes are optional. Especially for people who live as a vegetarian. And now we will share about " Baked Belgian Endive"

You Can Also see "Stuffed Tomatoes" before you read the recipe below.

Baked Belgian Endive Recipe
These buttery, flavourful endive create an exquisite aspect to serve in conjunction with any special meal.
Large icon of This French endive formula
Ingredients:

one tablespoon oil
two tablespoons butter
one one/4 to 1 1/2 pounds French endive (about vi to 8)
Salt and pepper
3/4 cup broth
two tablespoons fragmented lyonnaise bacon
two tablespoons diced roast red bell pepper

Preparation:
Heat kitchen appliance to 375°. Grease a baking dish or spray with a change of state spray.

Trim a skinny slice from the foundation finish and take away outer leaves. Rinse the endive well, then cut in [*fr1] lengthwise.

Heat the oil and butter during a massive pan over medium-low heat. Place the endive during a single layer within the pan (you can got to try this in batches), cut aspect down, and sprinkle with salt and pepper. Cook the endive for regarding five minutes, or till gently tanned. flip and cook on the opposite aspect for two minutes longer. Transfer to the ready baking dish, cut aspect up. once all of the endive area unit lyonnaise and within the baking dish, add the broth and bacon to the skillet; awaken a boil. Pour broth mixture over the endive; sprinkle with roast red pepper. Bake for half-hour. take away foil and continue change of state for regarding ten minutes longer.

Serves 4.

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Bacon and Spinach Stuffed Tomatoes Recipe

We add another "Vegetables Recipes" which we hope this recipe can be made easily and quickly. Of course, for those of you who love to cook and want to eat homemade food, Vegetables Recipes are optional. Especially for people who live as a vegetarian. And now we will share about "Bacon and Spinach Stuffed Tomatoes"

You Can see "Baby Lima Bean Souffle" before you read the recipe below.

Broiled Stuffed Tomatoes Recipe
Broiled stuffed tomatoes with tuna, celery, and dressing.
Cook Time: ten minutes
Total Time: ten minutes
Ingredients:

six medium tomatoes, washed
salt and pepper
one will (6 1/2 - seven ounces) tuna, drained and flaked
1/2 cup diced celery
two teaspoons pickle relish
1/2 cup dressing

Preparation:
Cut a slice from the tip of every tomato; scoop out center and pulp of tomatoes. Season tomatoes with salt and pepper; flip turned to empty.

Combine tuna, celery, relish, mayonnaise; season to style with salt and pepper. Fill tomato cups with tuna mixture. prepare stuffed tomatoes in an exceedingly baking dish. Place beneath broiler, concerning four to five inches from heat supply, for five minutes. high every tomato with a trifle additional mayonnaise; broil for four to five minutes longer, till dressing is suntanned.

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Baby Lima Bean Souffle Recipe

We add another "Vegetables Recipes" which we hope this recipe can be made easily and quickly. Of course, for those of you who love to cook and want to eat homemade food, Vegetables Recipes are optional. Especially for people who live as a vegetarian. And now we will share about "Baby Lima Bean Souffle"

You Can see "Au Gratin Potatoes" before you read the recipe below.

Baby Lima Bean Souffle Recipe
Use contemporary or frozen parched baby Lima beans or canned baby Lima beans to create this delicious soufflé. Serve it right out of the kitchen appliance for the terribly lightest result. This dish is ideal for a special feast or family meal.
Ingredients:

Butter
a pair of to three tablespoons fine dry bread crumbs
a pair of cups parched and drained baby Lima beans
3/4 cup milk
six ounces chopped delicate or sharp store cheese
1/2 teaspoon salt
one scant teaspoon Creole or Acadian seasoning
Dash ground black pepper
five egg yolks
six egg whites

Preparation:
Heat kitchen appliance to 350°. Butter a 6-cup soufflé dish and sprinkle with the bread crumbs. communicate coat the complete within with crumbs. Take a bit of foil long enough to wrap round the outside of the soufflé dish (with a couple of inches to spare) and fold in [*fr1] lengthwise. Wrap round the soufflé dish and fold ends along therefore the foil is tight round the dish. Use a bit of room twine and tie it on, if potential, and butter the within space.

In a liquidizer or kitchen appliance, mix the beans, milk, and seasonings; method till swish and pureed. Pour the puree into a medium saucepan; stir in cheese. Heat till cheese is molten.

Put the egg yolks in an exceedingly tiny bowl; add concerning 1/4 cup of the new mixture to them and whisk gently to mix. Add the ingredient mixture to the cooking pan mixture, stirring till well blending.

In a glass or metal bowl, beat egg whites till soft peaks kind. Gently fold concerning 1/3 of the egg whites into the cooking pan mixture, then fold within the remaining egg whites in 2 or 3 a lot of additions. Pour into the ready soufflé dish and bake for thirty to forty minutes, till the highest is golden brown. Serve directly.
Serves 6.

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Asparagus Recipes

We add another "Vegetables Recipes" which we hope this recipe can be made easily and quickly. Of course, for those of you who love to cook and want to eat homemade food, Recipes Vegetables are optional. Especially for people who live as a vegetarian. And now we will share about "Asparagus Recipes"

Asparagus Casserole
An easy asparagus casserole with cheese and hard-cooked eggs.
Cook Time: half-hour
Total Time: half-hour
Ingredients:

half-dozen tablespoons melted butter
half-dozen tablespoons cornstarch
a pair of cans (about ten to fourteen ounces each), asparagus spears, drained, liquid reserved
milk
four laborious cooked eggs, thinly sliced
a pair of cups shredded Cheddar cheese
buttered bread crumbs

Preparation:
Combine melted butter and cornstarch in a very saucepan; stir over low heat till swish and bubbly. Add enough milk to reserved asparagus liquid to live three cups. Add milk mixture to saucepan, stirring constantly over low heat till mixture begins to thicken. in a very buttered 2-quart baking dish or casserole, create layers with half asparagus, half egg slices, half shredded cheese and half the sauce. Repeat layers and prime asparagus casserole with buttered bread crumbs. Bake at 350° till hot and bubbly, regarding twenty to twenty five minutes. Asparagus casserole serves eight.

Asparagus Casserole Recipe
Drained canned asparagus may be utilized in this dish, or be at liberty to use cooked frozen or contemporary asparagus during this asparagus casserole recipe.
Yield: Serves four
Ingredients:

three cups cooked cut-up asparagus, well drained
four hard-boiled egg, sliced
one teaspoon salt
dash pepper
one cup cracker crumbs
one 1/2 cups shredded cheese
one will (10 3/4 ounces) cream of mushroom soup

Preparation:
Heat oven to 325°. Grease a one 1/2-quart casserole.

Place layers of half the asparagus and sliced eggs within the ready casserole dish; sprinkle with half the salt, pepper, and cracker crumbs. prime with half the shredded cheese. Spoon half mushroom soup over this. Repeat layers and spoon remaining soup over the casserole. Bake forty five to hr.

*This in style aspect dish can be created with a seasoned medium to thick white sauce in place of the cream of mushroom soup.

Asparagus Casserole Recipe 2
This asparagus casserole recipe is straightforward to form with a homemade white sauce, mushrooms, butter, and bread crumbs or crushed potato chips.
Ingredients:

one 1/2 pounds asparagus spears
one cup sliced mushrooms
four tablespoons butter
five tablespoons flour
one teaspoon salt
two cups milk
one teaspoon Worcestershire sauce
1/2 cup buttered bread crumbs or crushed potato chips

Preparation:
Cook asparagus simply till tender; place in an exceedingly shallow greased baking dish. in an exceedingly massive saucepan, saute mushrooms in butter; mix in flour and salt. Gradually add milk, stirring constantly; add Worcestershire sauce. still cook, stirring constantly, till thickened. high asparagus with the arduous cooked egg slices. Pour sauce over all. high with buttered bread crumbs or crushed potato chips. Bake at 375° for twenty minutes.
Serves 6.

Asparagus With Champagne and Creole Mustard Vinaigrette
If you cannot get champagne vinegar, use white wine or tarragon vinegar for this recipe. This makes a tasty, refreshing aspect dish to grilled meat or poultry, a ham, or sliced roast beef.
Large image of This Asparagus
Ingredients:

a pair of tablespoons Creole mustard
1/4 cup Champagne vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
a pair of inexperienced onions, white only, finely chopped
one 1/2 tablespoons finely minced contemporary tarragon
one pound asparagus, trimmed

Preparation:
In a little bowl, mix the Creole mustard, vinegar, salt and pepper. Whisk till well blended. Add the olive oil slowly, whisking constantly, till utterly incorporated. Stir within the chopped inexperienced onions and tarragon. Let stand at area temperature whereas the asparagus is cooking.

Steam or grill the asparagus simply till the spears will be simply pierced with a fork.

Arrange the nice and cozy asparagus on a serving plate and drizzle atiny low quantity of the vinaigrette over the spears.
Serves 4.

Asparagus Quiche
Serve this asparagus quiche for lunch or as a brunch dish. be at liberty to chop back on mushrooms or use a bit less asparagus if you would like to feature a bit ham or leftover turkey.
Ingredients:

1/2 to 3/4 pound asparagus, trimmed, chopped
water
a pair of tablespoons butter
1/2 cup chopped mushrooms
four inexperienced onions, with green, thinly sliced
one tiny tomato, peeled, seeded, diced
one 1/2 cups shredded Havarti cheese or Swiss, regarding half-dozen ounces
four giant eggs
one 1/2 cups half-and-half or whole milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
dash nutmeg

Preparation:
In a saucepan, cowl asparagus with water. Bring to a boil over high heat; scale back heat, cover, and cook for five minutes. Drain and put aside.

In a skillet, heat butter over medium-low heat; add mushrooms. Saute till mushrooms are tender; add inexperienced onions and cook for one minute longer. Set aside.

Line a 9-inch or 10-inch pie plate with pastry; bake at 375° for eight minutes. take away from oven and scale back oven temperature to 350°.

Arrange vegetables and shredded cheese in pie pastry.

Whisk along the eggs and half-and-half; add salt, pepper, and nutmeg. Pour egg mixture over the vegetables. Place the stuffed pie shell on an oversized cookie sheet or jelly-roll pan. Place within the oven and cook for forty five to fifty five minutes, or till a knife inserted within the center comes out clean.
Serves half-dozen to eight.

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Asparagus With Bacon

We add another "Vegetables Recipes" which we hope this recipe can be made easily and quickly. Of course, for those of you who love to cook and want to eat homemade food, Recipes Vegetables are optional. Especially for people who live as a vegetarian.

Asparagus With Bacon
A little bacon and vinegar flavor this recent cooked asparagus.
Ingredients:

four slices bacon, diced
a pair of tablespoons finely chopped red or sweet onion
one pound asparagus, trimmed, sliced in 2- to 3-inch lengths
one scant teaspoon Dijon mustard
one 1/2 tablespoons white wine vinegar
salt and pepper, to taste

Preparation:
Cook bacon till crisp; take away to paper towels to empty.

If desired, take away a number of the grease from the pan, leaving a tablespoon or 2. Add onion and asparagus to the grease left within the pan and saute over medium-low heat till asparagus is simply tender. place in a very bowl and toss with the mustard and vinegar. Add salt and pepper, to taste.
Serves 4.

Asparagus with Bacon Cheese Sauce
Cooked asparagus is served with a tasty cheese sauce with a sprinkling of crumbled bacon.
Ingredients:

one to one 1/2 pounds recent asparagus, cooked and drained
a pair of tablespoons butter
a pair of tablespoons flour
1 cup milk
1/4 teaspoon salt
one cup shredded yankee or delicate Cheddar cheese
four to six slices crisp cooked bacon

Preparation:
Melt butter in saucepan; stir in flour till sleek and bubbly. Gradually add milk. Cook, stirring constantly, till thickened. Add salt and cheese; stir till cheese is melted. Pour sauce over hot drained asparagus then sprinkle with crumbled bacon. Serve hot.
Serves four to six.

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Vegetables Recipes

We'll share the Vegetables Recipe may be one of the recipes that you can choose. Of course, this recipe will be made gradually and try to complete. Hopefully, this vegetable recipe can be useful for you.A variety of Vegetable Recipes, together with corn, inexperienced beans, greens, asparagus, squash,Delicious vegetable recipes, together with aspect dish casserole recipes.

Acorn Squash Recipe with Granny Smith Apples
Delicious squash with apples.
Cook Time: fifty minutes
Total Time: fifty minutes
Ingredients:

two acorn squashes
boiling water
three tart apples, like Granny Smith
melted butter, regarding one/2 cup and 1 to two tablespoons
1/2 cup honey
salt

Preparation:
Wash squashes and halve lengthwise; scoop out seeds and scrape out fibers. place halved squashes into baking dish, cut facet down. place the baking dish on the oven rack and add regarding 1/2 in. of boiling water to the dish. Bake at 400° for twenty minutes.

While acorn squashes are baking, prepare the apple stuffing. Peel, core, and dice the apples. combine apples with 1/4 cup melted butter and therefore the honey. flip acorn squash halves cut facet up and brush with melted butter then sprinkle with salt. Fill every acorn squash 0.5 with apple and honey mixture. cowl pan with aluminum foil and continue baking at 400° for half-hour longer, till squash and apples are tender.
Recipe for acorn squash serves four.

Acorn Squash With Apple Raisin Stuffing
This delicious baked acorn squash is filled with a mixture of chopped apples, cinnamon, and raisins or dried cranberries, along side melted butter. It's a simple facet dish to form, and goes well with chops, steaks, pork roasts, poultry, and sausages.
Ingredients:

Boiling water
a pair of acorn squash
a pair of giant cooking apples, peeled, cored, chopped
a pair of to four tablespoons raisins or coarsely chopped dried cranberries
three to four tablespoons butter, melted
1/2 teaspoon cinnamon
four tablespoons brown sugar

Preparation:
Heat oven to 375°.

In a giant baking dish or jelly roll pan, pour in concerning 1/4-inch of boiling water. Cut squash in 0.5 lengthwise; with a spoon, take away all pulp and seeds. Place every 0.5 cut-side down within the baking dish. Bake for half-hour.

Combine remaining ingredients. take away squash from the oven; flip halves over. Stuff the middle or every squash 0.5 with the apple mixture. come to the oven for thirty to thirty five minutes longer, or till apples and squash are tender. Stir every center gently before serving.
Serves 4.

Acorn Squash Rings
Acorn squash rings are baked with orange juice and seasonings.
Ingredients:

a pair of massive acorn squash
2/3 cup orange juice
one cup firmly packed light-weight brown sugar
1/2 cup light-weight corn syrup
1/2 cup melted butter
one tablespoon grated lemon peel
1/4 teaspoon salt

Preparation:
Trim ends from squash; cut into crosswise slices 1/4-inch thick. Place slices in a very massive gently buttered shallow baking pan; add orange juice. cowl with foil and bake at 350° for half-hour. mix brown sugar, corn syrup, melted butter, lemon peel and salt; pour over squash rings. Bake, uncovered, concerning fifteen to twenty minutes longer, basting sometimes, till acorn squash is finished and nicely glazed. Acorn squash recipe serves eight to ten.

Apple Pecan Dressing Recipe
Cook this apple pecan dressing in a very baking dish or within the bird.
Ingredients:

one cup chicken broth
1/2 cup chopped celery
1/3 cup chopped onion
four tablespoons butter
1/2 teaspoon salt
four cups dry wheat bread cubes, concerning eight slices
a pair of medium apples, peeled, cored, and finely chopped
1/2 cup chopped pecans
one teaspoon ground sage
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper

Preparation:
In a little saucepan, mix chicken broth, celery, onion, butter, and salt. Bring to a boil; scale back heat, cover, and simmer till vegetables are tender, concerning five to seven minutes.

In a massive mixing bowl, mix bread cubes, chopped apples, chopped pecans, sage, cinnamon, and pepper. Pour broth and vegetable mixture over the bread cubes. Gently stir to moisten. Spoon into a greased one 1/2-quart casserole. Bake, covered, at 350° for twenty five to half-hour. might also use as a stuffing for an eight to ten pound turkey.

Artichoke Bake
This straightforward baked artichoke recipe makes an excellent aspect dish for any meal, from everyday family meals to special vacation dinners.
Ingredients:

one tablespoon olive oil
one tablespoon butter
three to four tablespoons finely chopped shallot
three cloves garlic, finely minced
fourteen to sixteen ounces frozen artichoke quarters, thawed
1/2 teaspoon salt
Dash freshly ground black pepper
one cup chicken broth
1/4 cup dry white wine

Preparation:
Butter a one 1/2-quart baking dish or spray with baking spray. Heat oven to 350°.

In a skillet over medium heat, soften butter with olive oil. Add shallot and garlic; cook till tender. Add artichokes and continue cooking till gently browned. Spoon artichokes and onion-garlic mixture into the ready baking dish. Add the chicken broth and wine to the skillet; bring to a boil. Simmer till reduced by concerning 1/4, concerning three to four minutes. Pour over the artichoke mixture. cowl tightly and bake for twenty five minutes.
Serves four to six.

Artichoke Hearts Au Gratin
Artichokes are baked with cheese sauce, topped with buttered bread crumbs.
Cook Time: twenty five minutes
Total Time: twenty five minutes
Ingredients:

sixteen to twenty ounces frozen artichoke hearts
1/4 cup butter
3/4 teaspoon salt
dash pepper
one teaspoon salt
one teaspoon onion powder
1/4 teaspoon dry mustard
1/3 cup all-purpose flour
one 1/2 cups milk
1 egg, gently crushed
1/2 cup grated delicate cheddar cheese
one tablespoon fine dry bread crumbs
paprika, optional

Preparation:
Cook artichokes as directed on package. Drain and reserve 1/2 cup of the liquid. soften butter during a saucepan over low heat; stir in flour, salt, pepper, onion powder, and dry mustard. When flour mixture is sleek and bubbly, gradually stir in reserved cooking liquid and milk. cook over low heat, stirring constantly, till thickened. take away from heat. mix crushed egg with 1/2 grated cheese. Gradually stir hot sauce mixture into egg and cheese mixture. Blend well. Place artichokes during a shallow baking dish during a single layer. Pour sauce over artichokes; sprinkle with cheese, bread crumbs, and sprinkle with paprika if using. Bake at 425° for eighteen to twenty two minutes. Serves 6.

Artichoke Mushroom Casserole
Artichoke casserole with inexperienced onions, mushrooms, lemon, nutmeg, and bread crumb topping.
Cook Time: half-hour
Total Time: half-hour
Ingredients:

sixteen ounces mushrooms, halved
1/2 cup sliced inexperienced onions, with tops
1/4 cup butter
two tablespoons all-purpose flour
1/8 teaspoon salt
dash pepper
one teaspoon lemon juice
3/4 cup chicken broth
1/4 cup milk
1/8 teaspoon ground nutmeg
one package (10 ounces) artichoke hearts, cooked, drained
1/2 cup soft bread crumbs tossed with two teaspoons melted butter

Preparation:
Cook mushrooms and inexperienced onions within the 1/4 cup butter till tender. take away vegetables with a slotted spoon and put aside. Stir flour, 1/8 teaspoon salt, and a splash of pepper into the butter left within the pan. When mixture is swish and bubbly, stir in 3/4 cup chicken broth, milk, lemon juice, and nutmeg. Cook, stirring, till bubbly. Add cooked mushrooms, inexperienced onions, and artichokes. Spoon into a 1-quart casserole; sprinkle buttered bread crumbs over the highest. Bake at 350° for twenty minutes.
Artichoke casserole serves four to six.

Easy Asparagus with Almond Butter Sauce
An easy asparagus recipe, delicious.
Ingredients:

two pounds contemporary asparagus
1/4 cup slivered blanched almonds
1/4 cup butter
one tablespoon lemon juice
1/2 teaspoon salt

Preparation:
Cook the asparagus in boiling salted water till tender; drain well. in an exceedingly saucepan over low heat, soften butter. Add almonds and cook till golden brown, regarding half-dozen or seven minutes. take away from heat; add lemon juice and salt. Pour sauce over hot cooked asparagus.

Asparagus au Gratin
Asparagus au gratin recipe contains mushrooms and a white sauce with Parmesan cheese.
Ingredients:

one pound cut asparagus spears, recent or frozen
salt and pepper
eight ounces sliced mushrooms
a pair of tablespoons butter
1/4 cup all-purpose flour
one 1/4 cup milk
a pair of teaspoons lemon juice
a pair of tablespoons grated Parmesan cheese

Preparation:
Heat warming drawer or preheat oven to 225°. place asparagus during a pan giant enought o hold them lying flat. Pour enough boiling water within the pan to hide aparagus; add salt, to taste. cowl and simmer gtenly for ten to fifteen minutes, or till tender. elevate asparagus out rigorously with a spagula; transfer to paper towels to empty. Reserve 1/4 cup of cooking liquid. organize asparagus with tips all pointing in one direction on a heat, ovenproof serving dish; cowl and keep heat in warming drawer or during a 225° degree oven. Simmer mushrooms in half reserved asparagus liquid (2 tablespoons) for concerning a pair of minutes, or till tender. Drain and organize over the lowest half asparagus, leaving tips uncovered. cowl and still keep heat whereas creating sauce.

In a tiny saucepan over low heat, soften butter; stir in flour till swish. still cook and stir for one to a pair of minutes, till golden in color. take away from heat; gradually stir in milk, the remaining half asparagus cooking liquid (2 tablespoons), and lemon juice. Season with salt and pepper to style.

Return sauce to heat; simmer for two minutes, stirring constantly, till thickened. Pour over mushrooms and sprinkle with Parmesan cheese. Asparagus tips can stay exposed. cowl exposed asparagus with foil; place dish beneath broiler for two to three minutes, or till sauce with cheese is browned.

Asparagus au gratin recipe serves four.

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