Vegetables, Pasta Dishes
Summer Seashell Serenade
This is an Excellent Dinner Salad -
Great for Summer Salad...
12 ounces tri-colored medium pasta shells, dry
1 Tablespoon vegetable oil
10 ounces frozen petite peas
4 medium carrots cut in small cubes
2 green onions, in 1/4 inch slices
1/2 sweet red pepper cut in small cubes
1 pound cooked turkey [or chicken] breast
3/4 cup mayonnaise
3/4 cup yogurt
1/2 cup mango chutney
1 Tablespoon curry powder
Garnish and Presentation
1 sweet red pepper cut in 1/4 inch thick rings
2/3 cup pine nuts
6 large lettuce leaves
Cook pasta shells in a large pot of water with 1 Tablespoon
oil added. Pasta should be tender but not soft.
Drain off boiling water, rinse with cold water,
drain again and let cool completely.
Cube turkey breast and combine with pasta,
chopped vegetables and peas.
Puree all dressing ingredients in blender.
Remove any hard pieces of mango.
Add dressing to salad ingredients and toss.
Serve on lettuce leaves and garnish with
pepper rings and pine nuts.
Caribbean Black Beans
1 1/2 Chopped onions
3 Garlic cloves, chopped fine
2 T Olive oil
1 T Fresh grated ginger root
1 t Fresh thyme or 1/2 t dried
1/2 t Ground allspice
4 1/2 c Drained cooked black beans
(three 16-oz cans)
3/4 c Orange juice
Salt and black pepper to Taste
Saut the onions and garlic until barely soft.
Add the spices and saute until very soft.
Stir in the beans and orange juice and saute for about
15 minutes, stirring occasionally to prevent burning.
Mash a few of the beans with a fork or that back of a spoon.
Add salt and pepper to taste.
They are a little dry on their own....try serving
them with Mango Salsa. This is good but more work.
They could probably be served with regular,
store-bought salsa and/or sour cream and/or guacamole.
1 16-oz. can Cut Green Beans, drained
1 10-oz. can Diced Tomatoes with Green Chiles (Mild)
1/2 Tbs. Butter
2 Tbs. Olive Oil
2 or 3 cloves Garlic, minced
1/4 cup Onions, diced
4 Tbs. Italian Seasoned Breadcrumbs, crushed
4 Tbs. Parmesan Cheese, grated
Heat butter and olive oil in skillet over medium heat.
Sauté garlic and onions until onions are transparent.
Add drained cut green beans and sauté.
After beans are coated with butter and olive oil,
add diced tomatoes and simmer for 10 minutes
(or until ready to serve).
Just before serving, sprinkle sautéed green beans
with about a tablespoon each of breadcrumbs
and parmesan cheese, to taste.
1 lb. pinto beans
4 med. tomatoes, peeled and diced
1 onion, chopped
1 clove garlic, crushed
Salt and pepper to taste
1/4 tsp. rosemary
1/4 cup grated Romano or Parmesan cheese
6 cups water
1/4 cup chopped green pepper
1/2 tsp. oregano
1 cup shredded Mozzarella cheese
Soak beans in water overnight.
Drain beans, cover with fresh water and simmer
for 1 1/2 to 2 hours, until tender.
In slow cooker, combine beans with tomatoes, onion, garlic,
green pepper, salt and pepper, rosemary and oregano.
Add 2 cups liquid from beans.
Cover and cook on low for 8 to 10 hours.
Turn control to high: add Mozzarella and Romano cheeses.
Cook uncovered on high for 15 to 20 minutes.
Turn heat off; let stand for a few minutes before serving
to allow beans to absorb some of the liquid.
Italian Sea Shells
1 1/2 lbs. Ricotta Cheese
1/4 Cup grated cheese
1/4 Cup seasoned bread crumbs
1/4 Teaspoon Salt
2 Tablespoons Parsley flakes
l Lb. Large sea shells
Boil Sea Shells, and drain.
Mix all ingredients in a large bowl all execpt the sea shells.
Fill each sea shell with the stuffing mixture.
Place filled shells in a single layer in baking dish.
Pour spaghetti type meat sauce evenly over the stuffed shells.
Top with Mozzarella Cheese and grated Parmesan Cheese.
Bake at 350 Degrees until cheese melts.
Fusilli with Broccoli
1 Teaspoon olive oil
2 Cloves garlic, minced
3 Medium red bell peppers Chopped (3 cups)
1 Cup reduced-sodium chicken broth
8 ounces fusilli pasta
1 Cup fresh broccoli
1 Teaspoon dried basil
1/4 teaspoon crushed red hot pepper flakes
1/4 cup grated parmesan cheese
In a large non-stick skillet,heat oil over
medium heat until hot but not smoking.
Add garlic,cook, stirring for 30 seconds.
Add bell pepper and broth simmer until liquid
is reduced to 1/3 cup, about 7 minutes.
Meanwhile cook pasta according to package directions,
but do not add salt. Drain pasta in a colandar.
In a blender,fitted with a metal blade,
process pepper mixture until smooth.
Return mixture to skillet.
Stir in broccoli, basil,and red pepper flakes.
Simmer until broccoli is heated through, about 4 to 8 minutes.
Place pasta in a large serving bowl.
Spoon parmasean cheese and sauce over pasta. Toss to coat.
Sprinkle a little more cheese over the mixture.
Primavera Pasta Poupon
4 cups sliced seasonal vegetables
(zucchini, yellow squash, onions, carrots, eggplant)
6 tablespoons GREY POUPON, Honey Mustard, divided
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh or dried basil
8 ounces penne pasta, cooked, drained, rinsed with cold water
1. Brush vegetables with 4 tablespoons mustard.
Grill or broil until tender.
2. Blend remaining 2 tablespoons mustard, oil, vinegar and basil.
3. Toss pasta, vegetables and mustard mixture until well combined.
Oven Roasted Vegetable Pasta
1/3 cup white balsamic vinegar
2 tablespoons olive oil
2 shallots, finely chopped
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons molasses
2 to 3 tablespoons thinly sliced
1 red bell pepper
1 green bell pepper
2 yellow squash
1 large onion
1/2 pound baby carrots
8 ounces spaghetti or linguine, cooked
1/4 cup refrigerated shredded
Combine first 8 ingredients in a large bowl. Set aside.
Cut zucchini and next 4 ingredients into large pieces;
add cut vegetables and carrots to vinegar mixture,
and toss to coat.
Let stand 30 minutes, stirring occasionally.
Drain vegetables, reserving vinegar mixture.
Arrange vegetables in a single layer in a 13- x 9-inch
pan coated with vegetable cooking spray.
Bake at 400° for 45 minutes, stirring every 15 minutes.
Heat reserved vinegar mixture.
Drizzle over roasted vegetables, and serve over hot pasta.
Sprinkle with Parmesan cheese.
Makes 6 servings.
Instant Potatoes Water Salt Butter Milk
chpd. onion prsd. garlic grated cheese sour cream
Cook inst. potatoes by directions.
Season to perfection.
Saute onions & garlic in butter.
Lightly salt when done.
Stir into potatoes.
Mix with all others & bake 350-375
for about 45 min. or top is golden.
(I bake this in those big aluminum disposable pans for potlucks).
"Colcannon" (which also
goes by "calecannon" and "colecannon")
is derived from "cole" meaning cabbage.
The word has been in use since at least since 1774,
and in 1785 was defined as "Potatoes and cabbage pounded
together in a mortar and then stewed with butter. An Irish dish."
Here is my version of colcannon, colecannon, or calecannon:
6 medium-sized boiling potatoes (about 2 lbs)
peeled and quartered
4 cups finely shredded cabbage (about 1 lb)
4 Tbs butter or margarine
1 cup milk
6 medium-sized scallions, including 2 inches
of the green tops, cut into thin slices
Salt and freshly ground black pepper to taste
1 to 2 Tbs finely chopped fresh parsley
Boil the potatoes in lightly salted water
until tender but not falling apart.
Drain and return them to the pan, set over the
lowest heat possible, shaking occasionally until
they are dry and mealy. Meanwhile, in a separate pot,
boil the cabbage in lightly salted water for 10 minutes
and then drain thoroughly.
Melt 2 tablespoons of the butter in a heavy
8 to 10 inch skillet over moderate heat,
and add the cabbage, cooking for a minute or two.
Cover the skillet and set aside.
Mash the potatoes with a fork, potato ricer, or electric mixer.
Beat in the remaining 2 Tbsp. butter, and 1/2 cup of the milk.
Add as much of the remaining milk as required to make
a smooth puree that is thickenough to hold its shape.
Stir in the cooked cabbage and the scallions
and adjust the seasoning with salt and pepper.
Garnish with the chopped parsley on top.
Serves 4 to 6.
"Whenever I want something cool
and relatively healthy
to munch on, I make a batch of these. So far, I haven't
found anyone who doesn't love them (even kids!)."
Marinated Green Beans
3/4 pound fresh green beans
1/4 cup Bermuda onion, chopped fine
3 cloves garlic, minced
3/4 tsp salt
2 Tbs olive oil
3 Tbs lemon juice
Snap beans and break into 2 inch pieces,
or leave whole if very small.
Fill a medium sized pot 3/4 full with water and bring to a boil.
Add green beans and cook for about 3 minutes,
or until tender-crisp. Drain.
Mix still warm beans with onion, garlic, salt and olive oil.
Leave mixture at room temperature for an hour,
in order to let flavors mingle.
Immediately before serving, add lemon juice
(otherwise the beans turn yellow).
Best served the same day.
Makes 6 servings
3 tbsp butter or margarine
2- 10 oz pkg FROZEN whole kernel corn
1/4 tsp nutmeg
1 tbsp sugar
1 tsp salt
1/8 tsp white pepper
1- 13 oz can evaporated milk
1/3 cup light cream
Preheat oven to 325 deg F.
Melt butter in a large saucepan over moderate heat,
add frozen corn, and simmer, uncovered, stirring occasionally,
8-10 mins until heated through.
Do not drain; stir in nutmeg.
Beat eggs until foamy in a large mixing bowl.
Mix flour with baking powder, sugar, salt, and pepper,
add to eggs, and beat until smooth.
Mix in corn, then milk and cream.
Pour into a buttered, shallow 1 1/2 qt. casserole, set in
enough cold water to come about halfway up the casserole.
Bake, uncovered, about 1 hr 20 min or until a knife
inserted in the center of the pudding comes out clean...
I believe this recipe is doable
almost anywhere in the world,
even if Great Northern or navy beans are not available in
your neck of the woods. Virtually any small, dried bean will do.
Make up a batch of these and keep them on hand,
in the refrigerator, to be reheated whenever you need
a last-minute side dish. They are even good cold,
and I know people who love them as a sandwich,
between two slices of buttered bread.
Boston Baked Beans
2 to 3 quarts water
2 lbs dried Great Northern, navy,
or other small dried bean
1 large onion, peeled, plus 2 large onions,
peeled and each studded with 2 whole cloves
1 tsp plus 1 Tbs salt
3/4 cups dark molasses
3/4 cup dark brown sugar
1 Tbs dry mustard
1 tsp freshly ground black pepper
1/2 lb salt pork in one piece, with rind left on
Bring 2 quarts water to a boil in a large pan over high heat.
Add the beans and boil for 2 minutes. Water should
cover the beans by at least 2 inches; add more if necessary.
Turn off the heat and let the beans soak for 1 hour.
Add the peeled onion and 1 teaspoon salt, and bring
to a boil again. Reduce the heat to low and simmer
partially covered for 1 to 2 hours, until the beans are tender.
The water should always cover the beans.
Add more water if necessary. Drain the beans,
reserving the liquid, and pick out and discard the onion.
Add more water to the cooking liquid, if necessary,
to make 2 quarts. In a deep bowl mix the molasses,
1/2 cup of the brown sugar, the mustard, 1 tablespoon salt,
and pepper, the beans and the reserved cooking liquid
and stir gently to thoroughly combine all the ingredients.
Place the clove studded onions in the bottom of a 4 to 5 quart
oven-proof baking dish and pour the bean mixture over them.
Score the salt pork by cutting diagonal, crisscrossing
slits about 1/2 inch deep through the fatty side.
Push the salt pork into the beans. Cover the pot tightly
and bake in the middle of a 200F oven for 7 hours.
Then remove the lid and sprinkle the remaining
1/4 cup brown sugar evenly over the top and bake
uncovered for an additional hour. Makes about 3 quarts.
This "Fresh from the Garden" recipe makes use of what
is surely the most popular and abundant backyard crop
in the world: tomatoes, and their natural ally, basil.
1 recipe of your favorite pie crust,
or frozen prepared pie crust for one 9 inch pie
4 to 6 medium-sized ripe tomatoes, sliced 1/4 inch thick
1/4 cup roughly chopped basil leaves
Salt and freshly ground black pepper to taste
1+1/2 cup mayonnaise
1+1/2 cup shredded white cheddar,
Monterey Jack, or cheese of your choice
Bake the pie crust empty in a 350F oven for 10 minutes,
then allow to cool. Place a layer of tomato slices
in the bottom, sprinkle with some of the basil,
and add salt and pepper to taste.
Repeat until the pie is filled to about
1/2 inch to 1/4 inch of the rim.
Mix the mayonnaise and cheese together
and spoon over the tomatoes,
spreading it evenly over the contents of the pie.
Bake in a 350F oven for 30 minutes.
Allow to cool for at least 10 minutes before serving.
Serves 4 to 6.
The first time I had this was at a
Sunday School Christmas Party! It's delicious.
I made it again today with a few changes.
I'll give the original recipe then add my notes.
1 stick of butter, melted
8 oz carton sour cream
2 beaten eggs
1 can drained corn
1 can cream style corn
1 pkg. Jiffy cornbread mix
Preheat oven to 350 degrees.
Combine above ingredients in order listed and stir.
Bake in 350 degree oven for approximately 30-40 minutes.
(Cooking times vary according to size of dish, oven etc.).
Should still "shake" slightly and brown a little around edges.
* Use 3 eggs instead of 2
* Add 1 oz cheddar cheese
* Add 2 oz cottage cheese
* Next time I think I'll try a 4 oz can of green chilis.
I served this with Grilled Chicken and Green Beans.
The following is a recipe that I serve
for brunch when we have friends in or when one or more
of our seven adult children is home.
Brunch Eggs for 15
13 eggs, slightly beaten
2 pints small curd cottage cheese
1 1/2 lbs. Monterey Jack cheese, shredded
1/2 lb. mozzarella cheese, shredded
2 cups milk
2 cups biscuit mix (Bisquick)
2 cups melted butter
2/3 cup sliced mushroom (optional)
1/2 cup chopped onions (optional)
Grated Parmesan cheese (optional)
Garlic salt (optional)
Mix by hand the eggs, cottage cheese, Monterey Jack
and mozzarella cheeses, milk, biscuit mix and melted butter.
Preheat oven to 350 degrees.
Put mixture in lightly greased 3-quart ovenproof dish.
Bake 40-60 minutes or until firm.
You may add the mushrooms, onions, grated Parmesan cheese,
garlic salt or other favorite seasonings to taste.
(I often add an herb which we like)
Unlike a souffle, this is still good after setting awhile.
It may be reheated or eaten cold.
It is nice for brunch with a fruit salad and croissants.
It also makes a nice light dinner with a side dish of
fresh sauteed vegetables, such as zucchini or baby carrots.
PASTA WITH LENTILS AND SPINACH
1/2 cup Red lentils
250 g Wholemeal spaghetti
3 Spinach leaves
7 1/2 g Butter
1/2 tablespoon Lemon Juice
1/2 teaspoon Ground nutmeg
1/8 cup Toasted pine nuts
Cook the lentils in boiling water until tender.
Cook the pasta in a large quantity of
boiling water until just tender.
While they are cooking melt the butter in a pan.
Add the nutmeg and onion and cook over a gentle heat
until the onion is soft. Add spinach,
cover and cook until the spinach is just tender.
Drain the lentils, add the lemon juice;stirring to combine.
Drain the pasta. Combine the lentils, pasta and spinach.
Place on a serving plate and sprinkle with pine nuts.
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