Wednesday, August 24, 2011

Using up the squash - Veggies Burritos

By now we are all drowning in squash. I have made several recipes with them and I hope to make many more. I am not sure how to convince my children it is great. They use to eat ANYTHING. Now not so much.

So this is the 2 recipe I started with
and this one

In an attempt to use up leftovers in the fridge I combined the recipes.

Veggie Burritos
  • 2 tablespoons olive oil
  • 1 bunch green onion, chopped
  • 2 tsp crushed garlic
  • 3 large yellow squash, shredded
  • 1 green pepper, chopped
  • 2 cups Corn and Black Bean dip (recipe on blog)
  • 1 (8 ounce) package Colby -Jack Cheese divided
  • 8 burrito-size flour tortillas
Combine oil, onion, garlic, squash, and green pepper.  Cook until the squash is soft. Add the dip.  Put 2 TBSP and 1/3 cup mixture in a tortilla. Continue until all 8 are finished.  Place in a baking dish. Add remaining cheese to the top and bake for 30 minutes at 350. 

Simple Corn and Black Bean Dip

My CSA had this recipe listed in the newsletter. I have made it before, but it has been a while.

Here is what I did with it

Simple Corn and Black Bean Dip

Combine and let sit for 2 hours until flavors combine.  Eat with crackers or tortilla chips. YUM!

Sunday, August 7, 2011

Kale Soup

My husband and I discussed that soup in the summer was just plain out wrong, until I mentioned soup was inexpensive and a good way to eat veggies. He he.

I have been wanting to try this recipe ever since we watched the Victory Garden video 2 years ago.  So this year when I got the Kale I dug out the recipe. But like usual.. I changed it to fit our needs.

Wisconsin Portuguese Kale Soup

2 quarts chicken broth or a combination of beef and chicken
3 pounds chopped tomatoes
3 cups cooked pinto beans
2 pound turnips
1 pound brautwurst
1 cup chopped onions
1/2 cup chopped carrots
2 teaspoons chopped garlic
1 pound kale

Cook brautwurst.  Put the broth, brautwursts, and beans on a large soup pot. Chop turnips, onion, garlic, and tomatoes. Add to pot.  Cook until the veggies are tender. Remove the stems from the kale and chop.  Set aside. Add the kale to the soup. Cook until soft. Salt and Pepper to taste.

Saturday, August 6, 2011

Canning Pickles

It is that time of year again.  Canning time. I used this recipe, but I had to convert it to our american measurements. The funny thing is I found it last year and it was in our measurements. But now it wasn't. I had a hard time tracking it down.  So odd.
So here is the converted version I used. The last 2 days my daughter and I canned 25 jars. And this was our FIRST pickle session. Sounds like a good start. YAY!

Michelle's Dill Pickles

Serves: 64
·         long pickling cucumbers
·         4 cups white vinegar
·         4 quarts water
·         1 cup pickling salt
·         16 cloves garlic, peeled and halved
·         8 sprigs fresh dill
·         8 heads fresh dill
Prep:2  hours |Cook:15  mins
Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 litre ) canning jars and lids in boiling water for at least 10 minutes.

In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 500g). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.

Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

Friday, August 5, 2011

Squash Pancakes

Summer is here... and so is the squash. I have never had success growing it at my house, but I have been able to grow some at my mom's house and I get some in the CSA box.
I tried this recipe.
It was meet with mixed reviews.  We all agreed that the dip we used "made" the "pancakes"
As usual I changed the recipe to meet our ingredients.

1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
salt and pepper to taste
1 1/2 cups shredded zucchini or summer squash
1 egg, beaten
2 tablespoons chopped green onion
2 tablespoons mayonnaise
2 tablespoons butter
Dean's Dip

In a bowl, combine the flour, Parmesan cheese, oregano, salt and pepper. Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended.

In a large skillet, melt butter. Drop zucchini mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired.

Monday, August 1, 2011

Penne and Broccoli

Another meal filled with some yummy veggies.  I think broccoli might possibly be the favorite vegetable around here. Even the baby eats it happily.

I found this recipe...

I did not have all the ingredients to make it "right" so I switched it up.

Simple Broccoli and Penne

1 (16 ounce) box penne pasta-cooked
1 pound breakfast sausage - cooked
1 pound broccoli 1/2-inch chunks- steamed
1 TBSP Italian seasoning
salt and pepper to taste
grated Parmesan cheese
Red pepper flakes to taste

Combined cooked pasta, meat, broccoli, seasoning. Salt and pepper to taste.  Serve up with Parmesan cheese and red peppers for those to like it HOT!

I remembered to take a picture of it this time. Too bad it got lost is cyber space somewhere. WEIRD!

THM Trim Healthy Table Menu May 27 - June 2, 2019

I was watching a neat vlog called  Our Tribe of Many  and they were going through  THT trying each recipe . I thought what a good idea...