4 medium zucchini 3/4 cup finely chopped gold onion 1 1/2 cups grated sharp cheddar cheese Italian bread crumbs 1 teaspoon olive oil 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon chopped basil leaves
an additional 1/2 teaspoon of salt to boil zucchini
Preheat oven to 350 degrees. Wash and slice the zucchini. Put in pot and cover slightly with water and 1/2 teas. salt.
Boil on stove, low heat, until tender. Drain well.
Return zucchini to post. Add olive oil, butter and onion. Sprinkle with salt, pepper, garlic powder and basil leaves. Simmer until onions are soft. Pour or spoon into a casserole dish.
Cover with 1 cup of cheese, sprinkle bread crumbs to cover cheese, then cover with the other 1/2 cup of cheese. Bake uncovered for 20 minutes.
1/2 a chinese cabbage,(or sweet cabbage like sugarloaf) shredded 1 carrot grated 1 scallion fine sliced 1/4c toasted chopped cashews 1/2 packet asian fried noodles
mix all ingredients together (add anything else you like, tomato or red pepper is nice)
Dressing
1/4c white vinegar 1/4 c white sugar 1 tbs soy sauce 2 tsp sesame oil 1/2 c olive oil
boil all together in a saucepan until sugar is dissolved. Allow to cool pour over salad
dressing is fabulous and would taste nice with other salads too
leave out nuts if you just want a light side salad add extra nuts and diced meats/tofu to make more of a main meal
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese (8 ounces)
1 jar (28 ounces) Prego (or other brand) Three cheese Spaghetti Sauce
6 dry lasagna noodles
1/4 cup water
***************
In medium bowl combine ricotta cheese, spinach and 1 cup mozzarella cheese; set aside.
In 2 quart oblong baking dish spread 1 cup spaghetti sauce. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with ramaining 1 cup spaghetti sauce. Slowly pour water around inside edges of baking dish. Cover.
Bake at 400 degrees F for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese. Bake 10 minutes more or until hot and bubbling. Let stand 10 minutes. Garnish with fresh basil if desired.
2 medium cucumbers 1 large sweet onion (i.e.: Vidalia or Walla Walla) 1/4 cup cider vinegar (adjust for personal taste) cold water black pepper
Wash, peel and slice the cucumbers. The slices can be as thick or thin as you like. Slice the onion and separate the slices into rings. Layer the cucumbers and the onions in a 1 quart bowl. Pour the vinegar evenly over the veg in the bowl, then add enough cold water to fill the bowl. Very lightly mix the water and vinegar and the veg. Season with black pepper and chill at least one hour.
Can be made in advance, but the cucumbers begin to wilt the second day. Really good with all summertime meals!
As much pumpkin as you have, a cup-worth or so per serve you want, in cubes. Trick is to well roast the pumpkin first, bit of S &P, garlic and thyme. Concentrates and sweetens the flavour, then put it in a saucepan and just cover with chicken stock or good flavoured vege stock. Puree then you can add milk or cream if you want and bit of nutmeg. You don't have to roast it if you don't have time but it is sooo much nicer if you do, you can even use left over roast pumpkin and other veges to make a vege soup same way. Just don't add too much stock as you boil it, you can thin it out later if you have to.
8 contributions:
see also Anon 616's Cheesy Vegetable Macaroni
in Pasta Perfection
Zucchini Casserole
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4 medium zucchini
3/4 cup finely chopped gold onion
1 1/2 cups grated sharp cheddar cheese
Italian bread crumbs
1 teaspoon olive oil
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon chopped basil leaves
an additional 1/2 teaspoon of salt to boil zucchini
Preheat oven to 350 degrees. Wash and slice the zucchini. Put in pot and cover slightly with water and 1/2 teas. salt.
Boil on stove, low heat, until tender. Drain well.
Return zucchini to post. Add olive oil, butter and onion. Sprinkle with salt, pepper, garlic powder and basil leaves. Simmer until onions are soft. Pour or spoon into a casserole dish.
Cover with 1 cup of cheese, sprinkle bread crumbs to cover cheese, then cover with the other 1/2 cup of cheese. Bake uncovered for 20 minutes.
ENJOY!!!!
Crunchy Asian Salad
1/2 a chinese cabbage,(or sweet cabbage like sugarloaf) shredded
1 carrot grated
1 scallion fine sliced
1/4c toasted chopped cashews
1/2 packet asian fried noodles
mix all ingredients together
(add anything else you like, tomato or red pepper is nice)
Dressing
1/4c white vinegar
1/4 c white sugar
1 tbs soy sauce
2 tsp sesame oil
1/2 c olive oil
boil all together in a saucepan until sugar is dissolved.
Allow to cool
pour over salad
dressing is fabulous and would taste nice with other salads too
leave out nuts if you just want a light side salad
add extra nuts and diced meats/tofu to make more of a main meal
Extra- Easy Spinach Lasagna
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese (8 ounces)
1 jar (28 ounces) Prego (or other brand) Three cheese Spaghetti Sauce
6 dry lasagna noodles
1/4 cup water
***************
In medium bowl combine ricotta cheese, spinach and 1 cup mozzarella cheese; set aside.
In 2 quart oblong baking dish spread 1 cup spaghetti sauce. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with ramaining 1 cup spaghetti sauce. Slowly pour water around inside edges of baking dish. Cover.
Bake at 400 degrees F for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese. Bake 10 minutes more or until hot and bubbling. Let stand 10 minutes. Garnish with fresh basil if desired.
Makes 7 or 8 servings.
Campfire Baked Beans
~~~~~~~~~~~~~~~~~~~~
2 cans baked beans
3 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 onion, diced
Combine all ingredients in a saucepan. Bring to a boil, stirring occasionally. Cover and simmer for 30 minutes.
Onion and Cucumber Refrigerator Salad
2 medium cucumbers
1 large sweet onion (i.e.: Vidalia or Walla Walla)
1/4 cup cider vinegar (adjust for personal taste)
cold water
black pepper
Wash, peel and slice the cucumbers. The slices can be as thick or thin as you like. Slice the onion and separate the slices into rings. Layer the cucumbers and the onions in a 1 quart bowl. Pour the vinegar evenly over the veg in the bowl, then add enough cold water to fill the bowl. Very lightly mix the water and vinegar and the veg. Season with black pepper and chill at least one hour.
Can be made in advance, but the cucumbers begin to wilt the second day. Really good with all summertime meals!
Easy Carbonara gnocci bake
boil 1 packet potato gnocci (about 500g)
drain and set aside
In a bowl mix
1 c thickened (whipping) cream
2 egg yolks
1/2 c grated parmesan
1/2 c grated tasty cheese
salt and fresh ground black pepper
(if as a main add about 3 rashers chopped and cooked bacon)
Mix with gnocci and put into an ovenproof dish
bake at 180 deg C until browned
Pumpkin Soup
As much pumpkin as you have, a cup-worth or so per serve you want, in cubes.
Trick is to well roast the pumpkin first, bit of S &P, garlic and thyme. Concentrates and sweetens the flavour, then put it in a saucepan and just cover with chicken stock or good flavoured vege stock. Puree then you can add milk or cream if you want and bit of nutmeg.
You don't have to roast it if you don't have time but it is sooo much nicer if you do, you can even use left over roast pumpkin and other veges to make a vege soup same way. Just don't add too much stock as you boil it, you can thin it out later if you have to.
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