This recipe came from allrecipes.com and is very good.
1 12 oz pkg uncooked egg noodles (I have served this over pasta also)
3 TBSP oil
2 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 oz cream cheese, cubed
1/2 cup chopped fresh basil (or use a tsp or so of dried)
salt and pepper to taste
grated Parmesan cheese to taste
Cook noodles according to pkg. directions, drain.
Heat oil in a skillet over medium heat. Stir in garlic and cook 2 minutes. Mix in zucchini and cook 10 min. until some of the moisture has evaporated. Pour the milk in the skillet and add the cream cheese, stir until melted. Mix in basil. Season with salt and pepper and sprinkle with parmesan cheese. Serve over cooked pasta.
Friday, June 25, 2010
Friday, June 4, 2010
Garlic Broccoli
· 1 1/2 cups fresh broccoli florets
· 1 1/2 teaspoons sesame oil
· 1 teaspoon vegetable oil
· 1/8 teaspoon crushed red pepper flakes
· 1 tablespoon soy sauce
· 2 garlic cloves, minced
· 3/4 teaspoon sugar
· 3/4 teaspoon lemon juice
Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, heat the sesame oil, vegetable oil and red pepper flakes over medium heat for 2 minutes or until hot. Stir in the soy sauce, garlic, sugar and lemon juice. Cook and stir for 1-2 minutes or until sugar is dissolved. Remove from the heat. Drain broccoli and transfer to a serving bowl. Pour garlic sauce over; toss to coat. Serve warm or chilled with a slotted spoon.
· 1 1/2 teaspoons sesame oil
· 1 teaspoon vegetable oil
· 1/8 teaspoon crushed red pepper flakes
· 1 tablespoon soy sauce
· 2 garlic cloves, minced
· 3/4 teaspoon sugar
· 3/4 teaspoon lemon juice
Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, heat the sesame oil, vegetable oil and red pepper flakes over medium heat for 2 minutes or until hot. Stir in the soy sauce, garlic, sugar and lemon juice. Cook and stir for 1-2 minutes or until sugar is dissolved. Remove from the heat. Drain broccoli and transfer to a serving bowl. Pour garlic sauce over; toss to coat. Serve warm or chilled with a slotted spoon.
Wednesday, August 26, 2009
Fresh Garden Pasta Salad
A great way to use up a variety of garden veggies...add whatever you have!
Take a pound of pasta and boil until tender, drain and rinse under cool water. Add to a large bowl. Chop a variety of garden fresh veggies (I use cherry tomatoes, red onion, bell pepper, cucumber (seeded) in any amounts you like and add to pasta. Cube some cheese (I like Muenster or Monterey Jack, but you can use any kind). Sprinkle on a few tablespoons of McCormick Salad Supreme seasoning and some Italian vinaigrette dressing, chill and eat. So light and refreshing on a hot summer day.
Take a pound of pasta and boil until tender, drain and rinse under cool water. Add to a large bowl. Chop a variety of garden fresh veggies (I use cherry tomatoes, red onion, bell pepper, cucumber (seeded) in any amounts you like and add to pasta. Cube some cheese (I like Muenster or Monterey Jack, but you can use any kind). Sprinkle on a few tablespoons of McCormick Salad Supreme seasoning and some Italian vinaigrette dressing, chill and eat. So light and refreshing on a hot summer day.
Fresh Tomato Salsa
We have been eating a lot of this lately...so good! Add a touch of sugar to balance the acidity.
3 tomatoes, chopped
1/2 cup finely diced onion
1-2 jalapenos, finely chopped (depending on how spicy you like it)
1/2 cup chopped fresh cilantro, opt.
1 teaspoon salt
2 teaspoons lime juice
In a medium bowl, stir together tomatoes, onion, jalapeno, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving. I also like to add about a tsp. of sugar to my salsa...it seems to balance the acidity of the tomatoes.
Serve with tortilla chips!
3 tomatoes, chopped
1/2 cup finely diced onion
1-2 jalapenos, finely chopped (depending on how spicy you like it)
1/2 cup chopped fresh cilantro, opt.
1 teaspoon salt
2 teaspoons lime juice
In a medium bowl, stir together tomatoes, onion, jalapeno, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving. I also like to add about a tsp. of sugar to my salsa...it seems to balance the acidity of the tomatoes.
Serve with tortilla chips!
Friday, July 31, 2009
Another pasta recipe...
This is very simple. Boil pasta according to package directions. Drain. Add olive oil, chopped fresh tomatoes, salt and pepper, a little garlic if you want. Sprinkle on crumbled feta (I like the sun dried tomato and basil flavor) and dinner is ready!
Summer Pasta Your Way
10 oz dried spinach or whole grain spaghetti
2 TBSP sliced green onion
1 TBSP olive oil
1 1/2 c. assorted fresh summer vegetables*
1/4 c. sun dried tomatoes, drained and snipped
2 c. assorted color tomatoes (either grape or cherry halved or regular seeded and chopped)
1/2 c. white wine or broth
1/4 c. pitted kalamata olives, sliced opt.
salt and pepper to taste
1/2 c. crumbled feta cheese (or goat, gouda, or shredded parmesan)
2 TBSP. snipped fresh basil
Cook pasta in salted water according to package directions. Meanwhile, in large skillet cook onion in hot oil over med.
heat for 30 seconds. Stir in assorted veggies and dried tomatoes. Cook covered 5 minutes, stirring once. Stir in fresh tomatoes, wine or broth, and olives if desired. Cook 30 seconds more. Spoon tomato mixture over hot cooked pasta, Toss gently. Season to taste with salt and pepper. Sprinkle individual servings with cheese and basil. Can add grilled chicken or shrimp also.
* sugar snap peas halved crosswise, quartered and sliced zucchini or summer squash, sliced mushrooms, diced sweet peppers, cooked lima beans, green beans, asparagus, carrot, or eggplant are all options.
2 TBSP sliced green onion
1 TBSP olive oil
1 1/2 c. assorted fresh summer vegetables*
1/4 c. sun dried tomatoes, drained and snipped
2 c. assorted color tomatoes (either grape or cherry halved or regular seeded and chopped)
1/2 c. white wine or broth
1/4 c. pitted kalamata olives, sliced opt.
salt and pepper to taste
1/2 c. crumbled feta cheese (or goat, gouda, or shredded parmesan)
2 TBSP. snipped fresh basil
Cook pasta in salted water according to package directions. Meanwhile, in large skillet cook onion in hot oil over med.
heat for 30 seconds. Stir in assorted veggies and dried tomatoes. Cook covered 5 minutes, stirring once. Stir in fresh tomatoes, wine or broth, and olives if desired. Cook 30 seconds more. Spoon tomato mixture over hot cooked pasta, Toss gently. Season to taste with salt and pepper. Sprinkle individual servings with cheese and basil. Can add grilled chicken or shrimp also.
* sugar snap peas halved crosswise, quartered and sliced zucchini or summer squash, sliced mushrooms, diced sweet peppers, cooked lima beans, green beans, asparagus, carrot, or eggplant are all options.
Friday, July 24, 2009
Creamy Coleslaw
1/2 cup Hellmann’s mayonnaise
1/4 cup sugar
3 carrots, shredded
1 small head of cabbage, shredded
Mix mayo and sugar. Stir in cabbage and carrots just before serving. Season with salt and pepper to taste. (Sometimes I add a little more mayo, adjust amounts to your liking).
1/4 cup sugar
3 carrots, shredded
1 small head of cabbage, shredded
Mix mayo and sugar. Stir in cabbage and carrots just before serving. Season with salt and pepper to taste. (Sometimes I add a little more mayo, adjust amounts to your liking).
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