Thursday, August 9, 2012

import blog october 06

This first one is from my Mom, it is very good; I have made it several time already.
1 clove garlic, halved
vegetable cooking spray
1 cup chopped onion
6 medium baking potatoes peeled and cut into 1/8" slices
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded extra sharp cheddar cheese
1/4 cup parmesan cheese
1 can low sodium chicken stock
1 cup evaporated skim milk
Rub a shallow 8 quart baking dish with cut sides of the garlic halves, discard the garlic. Coat dish with vegetable spray.
Coat a small nonstick skillet with the veg. spray, and place over medium heat until hot. Add the onion and saute for 5 minutes. Set aside.
Arrange 1/2 of the potato slices in prepared dish, 1/2 of the onions, and 1/2 of the cheeses, repeat the layers, endingf with the potatoe slices.
Bring the broth, milk, salt and pepper, to a boil over low heat in a small pan. Pour over the mixture.
Bake uncovered in a  400 degrees oven for 50 minutes or until tender.
Let stand 5 minutes before serving.

This one is from a very good friend of ours. Kay
2 large garlic bulbs
olive oil
3 pounds potatoes, peeled and quarted
2 teaspoons salt divided
1/4 cup milk
1/4 cup shredded parmesan cheese
1/3 cup chopped fresh parsley
3 tablespoons softened butter
1/2 teaspoon pepper
Cut off ends of garlic bulbs, place garlic on piece of aluminum foil and drizzle with oil. Fold foil to seal and bake at 425 degrees  for 30 minutes. Cool .  Squeeze pulp from garlic cloves and set aside.
Bring potatoes, 1 teaspoon salt and water to a boil in a large saucepan for 20 to 25 minutes or until potatoes are tender. Drain.
Mash potatoes, stir in the garlic pulp, 1 teaspoon salt, milk, cheese, parsley, and pepper.
8 cherry tomatoes
3 tablespoons lemon juice
2 tablespoons minched fresh basil leaves
5 tablespoons olive oil
salt and pepper
Prick the tomatoes all over with a wooden pick and put them in a shallow ceramic or glass dish.
In a small bowl, combine the lemon juice and the basil, add the oil in a stream; whisking and whisk the marinade until it is emusifed. add salt and pepper to taste.
Pour the marinade over the tomatoes and let them marinade covered and chilled overnight
Stick a toothpick in each and use as an appetizer with other raw veggies and cheeses and whole grain crackers or little breads, or add these to a fresh  salad.
I like to steam most all my fresh veggies, or the frozen ones.  Or I bring water to a boil, pop in the frozen veggie, and when water just begins to bubble again I drain off the veggie.  Or can add the veggie to water and when just comes to a boil, remove from water.
      I think the key to taste and flavor is for the veggie to still have a bit of a crunch (don't  over cook them)  and use fresh herbs to your liking for seasoning and a splash of olive oil.  Serve hot. So ; the veggie is the last item on the menu I prepare.
    Also a good topping for the veggies is to combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 clove garlic ,minced, and a dash of fresh pepper. drizzle over your hot drained veggie.
 One more-our favorite fall veggie- winter squash
   Take a sharp knife and stab the squash in several places all over the squash. This is important to keep your squash from exploding.
 Place on an oiled piece of wax paper, placed on a microwave proof plate. Bake whole on high. The total time depends on your microwave power and size of the squash.
   For acorn, I start out at 18 minutes and then test for doneness.  Do in 5 minute increments til done.
   When done, cut your squash in half, spoon out the seeds, and enjoy with a bit of fresh butter or a little olive oil.  This makes a wonderful lunch served with wild rice and a green veggie of choice.
  When in season, these make a greak snack for my hubby. He likes the little dumpling squash the best, small so perfect size for one. Keeping your squash whole while baking, brings out the flavor more, you really do not need all that added sugar. If you do want to sweeten it up, use splenda, or a drizzle of maple syrup.


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