July 6, 2014
Chicken Vegetable Rice
Florence
Course Main
Cuisine American
- 2 cups chicken breast
- 2 cups frozen corn
- 2 cups zucchini
- 1 1/2 cups carrots
- 1 cup green onions
- 2 Tablespoons soy sauce
- 3 cups uncooked rice
Prepare rice according to package instructions.
In skillet cook chicken in Olive oil (I like to use Tuscan Herb flavored) over medium heat, until no longer pink.
Add in vegetables and cook until all vegetables are tender.
Add in rice, mix well and serve.
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June 24, 2014
Grilled Vegetables
Florence
Course Vegetarian
Cuisine American
- 1 Zucchini Squash
- 1 Yellow Squash
- 1 Sweet Bell Pepper
- 10 Small Tomatoes
- Salt to taste.
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May 31, 2014
Thai Broccoli Chicken Salad
Florence
Course Salad
Cuisine Asian
- 2 Tbsp natural peanut butter
- 2 tsp soy sauce
- 1 Tbsp lemon juice
- 2 Tbsp water
- 2 cups fresh broccoli florets cut small
- 1 cup frozen sweet peas thawed
- 1/4 cup diced green onion
- 2 cups cooked shredded chicken
- 1 cup mandarin oranges
- finely shredded cabbage for serving optional
In large mixing bowl, add the peanut butter, soy sauce, lemon juice and water.
Whisk until all ingredients are smooth. Add a small amount of water if needed
Add to broccoli, sweet peas, onions, mandarin oranges, and chicken and toss.
Serve immediately.
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May 25, 2014
Albacore Asian Stir Fry
Florence
- 2 - 5 oz . cans white albacore tuna packed in water
- peanut oil
- 1 small sweet onion cut into thin strips
- 2 garlic cloves minced
- 1 - 16 oz bag frozen stir-fry vegetables
- 2 Tbsp soy sauce
- 1 lemon juiced
- hot cooked brown rice for serving
Drain Tuna.
Heat oil in a skillet until very hot.
Add the onion and garlic and stirring quickly for approximately.
Add frozen vegetables and cook, stirring until vegetables soften, about 3 to 5 minutes.
Cook on a high of heat as possible, but do not burn.
When vegetables are tender, stir in the soy sauce, lemon juice, add the albacore.
Remove from the heat, and stir gingerly to combine.
Serve over hot cooked brown rice.
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April 29, 2014
Vegetable Cutlets
Florence
Course Main
Cuisine Indian
- 2 medium potatoes
- 2 carrots
- 1/4 pound beans
- 1 cup peas
- 3 Tablespoons flour
- 1 cup bread crumbs
- 1 teaspoon red chile powder
- salt -- to taste
- 1/2 teaspoon garam masala
Cut and cook all vegetables.
Cool vegetables.
Peel potatoes.
Mash vegetables and potatoes together.
Add salt, red chile powder, besan and garam masala
Mix it thoroughly
The mixture should be slightly thick.
If it is too thin then add another Tablespoon of flour.
Heat 3-4 tsp of oil in fry pan.
Sprinkle tsp. of bread crumbs on a cutting board.
Take a small ball of the vegetable mixture and roll it in the bread crumbs and make sure crumbs get in deep in mixture.
Now take that ball and make a well rounded.
Cook on medium-low.
Cook on both the sides until they are golden brown.
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April 26, 2014
Pot Roast
Florence
Course Crockpot
Cuisine American
- 2 lb beef roast
- 4 large carrots - sliced
- 2 celery stalks -- sliced
- 1 onions -- sliced
- 1 lbs potatoes
- 1 can cream of mushroom soup
Put roast in crockpot, put carrots, celery, onions and potatoes on top, cover with 1 or 2 cans soup.
Cook on low for 6 to 8 hours.
Enjoy
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April 17, 2014
Marinated Tomatoes
Florence
Course Salad
Cuisine American
- 4 tomatoes; large
- 1 cup vegetable oil
- 1/4 cup wine vinegar
- 1/4 teaspoon mustard; dry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic; clove large, minced
- 1 tablespoon basil; fresh chopped
- 2 thyme; sprigs fresh,chopped
- 1 marjoram; fresh sprig, chop
- 1 tablespoon scallion; minced
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April 12, 2014
Fried Pea Fritters
Florence
Course Vegetables
Cuisine American
- 2 cups cooked peas
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon curry powder
- 2 eggs
- 1 1/2 cups milk
Mix together flour, baking powder, pepper, salt, curry powder.
Whisk together milk and eggs.
Mix together wet and try ingredients.
Stir in cooked peas.
Drop from spoonfuls into hot grease.
Fry until golden .brown
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February 11, 2014
Summer Lasagna
Florence
Course Main
Cuisine Italian
- 1 - 8 oz can tomato sauce
- 1/4 teaspoon basil leaves
- 1/8 teaspoon fresh ground pepper
- 1 cup ricotta cheese
- 1 teaspoon parsley
- 1 large tomato
- 1 medium chopped onion
- 1/4 teaspoon salt -- optional
- 1/4 teaspoon oregano leaves
- 1/2 cup shredded mozzarella cheese
- 3 medium zucchini -- approximately 9 inches
- 2 tablespoons grated Parmesan cheese
Preheat oven to 375°F
Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl.
Set aside.
In medium bowl, combine ricotta, mozzarella and parsley
Set aside
Slice zucchini lengthwise into strips (making it look like strips of lasagna noodles)
Arrange zucchini in 8x8 baking pan.
Layer 4 to 6 of the strips in the bottom of baking dish
Reserve 6 strips for second layer
Spread ricotta mixture over zucchini
Layer with sliced tomatoes
Spread half of tomato sauce mixture over tomatoes; top with zucchini slices
Pour remaining sauce over zucchini and sprinkle with Parmesan
Bake for 15 minutes.
Drain any excess juice from the lasagna.
Bake for another 15 minutes or until zucchini is tender.
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January 30, 2010
Summer Vegetable Spaghetti
Florence
Course Vegetables
Cuisine American
- 2 cups small yellow onions
- 2 cups chopped tomatoes
- 1 cup yellow squash
- 1 cup zucchini squash
- 1 1/2 cups fresh green beans
- 2/3 cup water
- 2 tablespoons minced fresh parsley
- 1 garlic clove -- minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 6 ounces tomato paste
- 1 pound uncooked spaghetti
- 1/2 cup Parmesan cheese -- grated
Combined all ingredients above tomato paste on list for 10 minutes in large saucepan.
Stir in tomato paste, cover and cook over low heat for 15 minutes until vegetables are tender.
Cook spaghetti per package instructions.
Combine spaghetti and sauce together and sprinkle Parmesan cheese over top and serve immediately.
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