July 17, 2014
Tomato Zucchini Stew
Florence
Course Soup
Cuisine American
- 3 Tbsp cooking oil
- 1 large onion diced
- 2 stalks of celery diced
- 3 small zucchini shredded
- 2 lbs tomatoes diced small
- 1 cup good tomato paste
- chives for garnish
In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
Combine tomatoes and tomato paste into mixture.
Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
Serve hot with a sprinkle of chives on top of each bowl.
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July 14, 2014
Zucchini And More Stew
Florence
Course Soup
Cuisine American
- 2 Tbsp cooking oil
- 2 medium onions diced
- 4 large tomatoes diced
- 1 tsp salt
- 1/2 lb green beans trimmed and cut small
- 5 cups water or broth
- 6 small young zucchini, chopped
- 4 yellow squash chopped
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Dill
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Rosemary
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Basil
Put oil in large stock pot over medium heat, cook onion until tender.
Add the water and tomatoes, turn heat down to low and simmer for 10 minutes, stirring frequently.
Add remaining ingredients, stir, cover pot and simmer gently for 30 minutes or until all the vegetables are tender.
Season with salt and pepper.
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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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March 16, 2014
Vegetarian Quiche
Florence
Course Main
Cuisine American
- 1 9 inch unbaked pastry shell
- 1/2 cups chopped onion
- 1 medium green pepper chopped
- 1 cup chopped tomatoes
- 1/2 cup chopped zucchini
- 1/2 cup sliced fresh mushrooms
- 2 tablespoons butter or margarine
- 1/4 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch ground cinnamon
- 5 eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350° F.
In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting.
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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 28, 2010
Summer Vegetable Bowl
Florence
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Vegetables
Cuisine American
- 4 bacon slices
- 1 small white onions
- 1 green pepper - diced
- 2 cups hot water
- 1 pound green beans
- 8 oz corn
- 1 tablespoon salt
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 6 small zucchini - 1" chunks
- 5 celery stalks - 1" slices
- 1 large tomato - cut in wedges
In 6-quart Dutch oven over medium heat, fry bacon until crisp; pat dry with paper towels.
Saute onions and green pepper; cook until golden;.
Add hot water and next 5 ingredients green beans, corn, salt, sugar and pepper.
Bring boiling; reduce heat, cover and simmer for approximately 10 minutes.
Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
Arrange veggies on large platter and crumble bacon over top.
Garnish with tomato wedges.
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