Grilling !!!

Where ever you live, grilling can be done inside or outside.  With this posting, I offer a variety of foods to grill.  Things really do taste different when grilled.  First, I'll give you a chart for vegetable grilling.  Then, there will be a few recipes to tickle your taste buds.
Enjoy !!!
Amah

 Vegetable Grilling Chart

Vegetables are loaded with vitamins and nutrients and are very low in fat--or fat-free. Roasting allows the sugars naturally present in vegetables to caramelize, which sweetens them, and the veggies pick up that great grilled flavor, making them a favorite on the dinner table. Instead of brushing on oil to roast the vegetables, spray them lightly with olive oil cooking spray. You’ll save calories and fat but still have great taste. Heat coals or gas grill. Grill vegetables 4 to 5 inches from medium heat.

Use the chart below for approximate grilling times:

10 minutes
Carrots, small whole, partially cooked*
Cherry tomatoes, whole
Mushrooms, whole
Onions, cut into 1/2-inch slices
Potatoes, cut into 1-inch wedges,
partially cooked*

15 minutes
Bell peppers, cut into 1-inch strips
Eggplant, cut into 3/4-inch slices
Green beans, whole
Zucchini, cut into 3/4-inch pieces

20 minutes
Asparagus spears, whole
Broccoli spears, cut lengthwise in half
Cauliflower, but lengthwise in half
Corn on the cob, husked and wrapped in aluminum foil if desired

*Before grilling, cook in boiling water 5 to 10 minutes or just until tender.

   Apple Stuffed Chicken

    Ingredients:
         4  - boneless skinless chicken breast halves (about 1 pound)     
                              2  - Tablespoons sugar                                  
                              1/4  - teaspoon  - ground cinnamon                                  
                               2  - medium  - tart cooking apples    (peeled and cut into thin slices ) 
                               1 -  cup - apple cider                                             
                               1 -  Tablespoon  -  cornstarch                                       

1)  Heat coals or gas grill.
2)  Place chicken breast halves between 2 pieces of waxed paper.
3)  Pound chicken to 1/8-inch thickness.
4) Mix sugar and cinnamon. Coat apple slices with sugar mixture.
5 ) Divide apple slices among chicken breast halves.
6)  Fold chicken around apples; secure with toothpicks.
7)  Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
8)  Remove toothpicks. Mix apple cider and cornstarch in 1-quart saucepan.
9)  Cook over medium heat, stirring constantly, until thickened and bubbly.
10) Spoon over chicken.

1 Serving: Calories 235 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 65mg; Sodium 65mg; Carbohydrate 25g (Dietary Fiber 1g); Protein 26g.
Makes 4 servings
To add a savory kick to this sweetened chicken, add 1 teaspoon chopped fresh sage leaves to the cinnamon-sugar mixture.

Grilled Shrimp Ka-Bobs

  
        Ingredients:
    Roasted Garlic Marinade (see recipe)                          
      
        2 - pounds  - fresh or frozen raw large shrimp in shells           
        1  - medium  - red bell pepper  (cut into 1-inch pieces and blanched) 
        1  - medium  - yellow bell pepper (cut into 1-inch pieces and blanched)
        1  - medium  - red onion  (cut into fourths and separated into chunks)

    Directions:
    1) Prepare Roasted Garlic Marinade.
    2) Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.)
    3) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
    4) Pour 1/2 cup of the marinade into small re-sealable plastic bag; seal bag and refrigerate until     serving.
    5) Pour remaining marinade into heavy-duty re-sealable plastic bag.
    6) Add shrimp, bell peppers and onion, turning to coat with marinade.
    7) Seal bag and refrigerate at least 2 hours but no longer than 24 hours.
    8) Brush grill rack with vegetable oil.
    9) Heat coals or gas grill for direct heat.
    10) Remove shrimp and vegetables from marinade; drain well.
    11) Discard marinade.
    12) Thread shrimp and vegetables alternately on each of six 15-inch metal skewers, leaving space             between each.
    13) Grill kabobs uncovered 4 to 6 inches from hot heat 7 to 10 minutes, turning once, until shrimp     are pink and firm.
    14) Place kabobs on serving tray.
    15) Cut a tiny corner from small plastic bag of reserve marinade, using scissors.
    16) Drizzle marinade over shrimp and vegetables.
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Roasted Garlic Marinade

    Ingredients:
    1  - medium  - bulb  - garlic
    1/3  - cup  - olive oil
    2/3  - cup  - orange juice
    1/4  - cup  - spicy honey mustard
    3  - tablespoons  - honey
    3/4  - teaspoon  - dried thyme leaves (crushed)

    Directions:
    1) Heat oven to 375°F.
    2) Cut one-third off top of unpeeled garlic bulb, exposing cloves.
    3) Place garlic in small baking dish; drizzle with oil.
    4) Cover tightly and bake 45 minutes; cool.
    5) Squeeze garlic pulp from papery skin.
    6) Place garlic and remaining ingredients in blender.
    7) Cover and blend on high speed until smooth.

Makes 6 servings
1 Serving: Calories 135 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 140mg; Sodium 200mg; Carbohydrate 7g (Dietary Fiber 1g); Protein 16g.

Grilled Mahi-Mahi  with Ginger-Pineapple Marinade

Gingered Pineapple Marinade (see recipe)                      
       
    Ingredients:
        1  - 1/4 pounds  - mahi mahi fish fillets (1/2 to 1/4 inch thick)    
        4  - slices  - fresh pineapples (3/4 inch thick)               

    Directions:
    1) Prepare Gingered Pineapple Marinade.
    2) Remove 1 cup of the marinade; cover and refrigerate remaining marinade for basting.
    3) Cut fish into 4 serving pieces.
    4) Place fish in shallow nonmetal dish or heavy-duty resealable plastic bag.
    5) Pour 1 cup marinade over fish.
    6) Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 12     hours.
    7) Generously spray grill rack with nonstick cooking spray.
    8) Heat coals or gas grill.
    9) Remove fish from marinade; discard marinade.
    10) Cover and grill fish and pineapple about 4 inches from medium heat 8 to 12 minutes, brushing     frequently with reserved marinade and turning once, until fish flakes easily with fork. (If pineapple     becomes too brown, remove from grill.)
    11) Discard any remaining basting marinade.

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Gingered Pineapple Marinade

    Ingredients:
    1 1/2  - cups  - unsweetened pineapple juice
    1/4  - cup  - reduced-sodium soy sauce
    3  - tablespoons  - sesame oil
    2  - teaspoons  - grated gingerroot
    1 1/2  - teaspoons  - finely chopped garlic
    1/2  - teaspoon  - crushed red pepper
    4  - medium  - green onions (chopped)
  
    Directions:
    1) Mix all ingredients.

1 Serving: Calories 205 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 80mg; Sodium 270mg; Carbohydrate 17g (Dietary Fiber 1g); Protein 28g.
Makes 4 servings

******  You may substitute Halibut in this recipe. *******

Lime - Ginger Tuna Steaks   

       
            Ingredients:

            Ginger-Lime Marinade (see recipe)                             
        
             1 1/2 pounds tuna swordfish or halibut steaks, 3/4 to 1 inch thick
             Lime wedges (if desired)                                       

    Directions:
    1)  Prepare Ginger-Lime Marinade.
    2) If fish steaks are large, cut into 6 serving pieces.
    3) Place in shallow glassl dish or heavy-duty re-sealable plastic bag.
    4) Add marinade; turn fish to coat with marinade.
    5) Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
    6) Brush grill rack with vegetable oil.
7)Heat coals or gas grill for direct heat.
    8) Remove fish from marinade; reserve marinade.
    9) Cover and grill fish about 4 inches from medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork.
   10) Discard any remaining marinade.
    11) Serve fish with lime wedges.

Ginger-Lime Marinade

    Ingredients:
    1/4  - cup  - lime juice
    2  - tablespoons  - olive oil
    1  - teaspoon  - gingerroot (finely chopped )
    1/4  - teaspoon  - salt
    1 - dash - ground red pepper (cayenne)
    1  - clove  - garlic (crushed)

    Directions:
    1) Mix all ingredients.

1 Serving: Calories 200 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 45mg; Sodium 140mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 26g.
Makes 6 servings

*****You may substitute any salt water fish (cut into steaks) in this recipe*****

Chicken with Artichokes

  

            1  - (6-ounce) jar  - marinated artichoke hearts                    
            1/3  - cup  - white wine
            4  - boneless skinless  - chicken breast halves (1 pound)           
            2  - medium   - red bell peppers  (cut lengthwise into fourths)
            4  - medium  - green onions (sliced) (1/2 cup)                       
            1/4  - teaspoon  - pepper                                           

1) Drain marinade from artichoke hearts; reserve marinade.
2) Mix marinade and wine in shallow nonmetal dish or heavy-duty re-sealable plastic bag.
3) Add chicken and peppers, turning to coat with marinade.
4) Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
5) Brush grill rack with vegetable oil.
6) Heat coals or gas grill for direct heat.
7) Remove chicken and peppers from marinade; reserve marinade.
8) Cover and grill chicken 4 to 6 inches from medium heat 5 minutes.
9) Turn chicken; add peppers to grill.
10) Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
11) Strain marinade. Mix marinade, artichoke hearts, green onions and pepper.
12) Heat to boiling; boil and stir 1 minute.
13) Serve artichoke sauce with chicken and peppers.

1 Serving: Calories 175 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 65mg; Sodium 200mg; Carbohydrate 8g (Dietary Fiber 3g); Protein 28g.
Makes 4 servings



I'll be back soon with more recipes for Spring and Summer.  I don't know about you, but I am very ready for the cold to leave and for Spring to get here very soon.  Grilling is fun and it is a better way to cook than frying.  As you may have noticed, there is a chart at the end of each recipe giving you important information about calories, fat, sodium, etc.  When I can give you this info I will do so.  It is very important to watch what you eat.  Please, stay healthy.  Until next time......
Amah

Zucchini Recipes - Part 2

As I said in my last post, there are a lot of zucchini recipes out there.  I think you could put zucchini in almost anything.  When it is time to go shopping, just remember that the smaller zucchinis are better for every recipe except the stuffed zucchinis.  Those have to be large enough to scoop (or hollow) out the meat, to make room for the stuffing. 

Zucchini & Mushroom Casserole

Ingredients:
1 - pound - zucchini (peeled and cubed)
1 - small - onion (chopped)
2 - Tablespoon - butter
4 - eggs (slightly beaten)
2 - cups - cheddar cheese (grated)
1 - pound - mushrooms (sliced)
1 - teaspoon - basil (dried)
Salt and pepper (to taste)

Directions:
1) Preheat oven to 325 degrees.
2) In a skillet, saute mushrooms and
   onion in butter until onion is soft.
3) Steam zucchini and mash it
   coarsely. In a medium-sized bowl, combine zucchini and eggs.
4) Add mushrooms and onions.
5) Pour into a greased casserole dish and bake,
   covered, for about 30 minutes, until eggs have set.

Zucchini & Rice Casserole

Ingredients:
3 - Tablespoons - olive oil
6 - fresh basil leaves (chopped)
2 - cloves - garlic (minced)
1 - medium - onion (chopped)
2 - cups - brown rice (cooked)
2 - medium - zucchini (sliced)
1/4 - cup - seasoned bread crumbs
4 - oz. - Monterey jack cheese (grated)
Salt and pepper (to taste)

Directions:
1) Preheat oven to 375 degrees.
2) In a medium-sized bowl, combine olive oil. salt, pepper,
   basil, and garlic.
3) Spread the rice in the bottom of a 13x9x2-inch baking dish.
4) Arrange half of the zucchini on top of the rice.
5) Sprinkle with bread crumbs and cheese. Spoon some of the sauce on next.
6) Sprinkle with the chopped onion.
7) Add a layer of the remaining zucchini slices.
8) Top with remaining sauce.
9)Bake, uncovered, until vegetables are tender (about 1 1/2 hours).

Baked Zucchini Au Gratin

Ingredients:
1/2 - cup - yogurt
l - egg
1 - tbsp. - fresh parsley (chopped)
1 - teaspoon - fresh dill weed
3 - tbsp. - feta cheese (crumbled)
2 - medium - zucchini (chopped)
1/2 - cup - mushrooms (chopped)
2 - tomatoes (chopped)
1 - clove - garlic (minced)


Directions:
1) Steam zucchini and mushrooms until barely tender.
2) Preheat oven to 350 degrees.
3) In a medium-sized bowl, mix together egg. herbs, cheeses, and garlic.
4) Place zucchini and mushrooms in a greased casserole dish.
5) Pour cheese mixture on top. Bake for about 15
   minutes.

Hamburger & Zucchini Casserole

Ingredients:
2 c. zucchini, grated (uncooked)
1/4 teaspoon basil
1 c. onion, chopped
2 c. cottage cheese
1 c. cheddar cheese, grated
1 pound hamburger
1 c. instant rice, cooked
Salt and pepper

Directions:
1) Preheat oven to 350 degrees.
2) In a large skillet, brown hamburger and onions.
3) Add rice, basil, salt, and pepper.
4) Place half of the zucchini in the bottom of a greased casserole dish.
5) Cover with hamburger mixture. Spread cottage cheese over hamburger and
   add another layer of zucchini.
6) Sprinkle cheddar cheese on top. Bake for about 35 minutes.

Zucchini & Cheese Casserole

Ingredients:
1 - tbsp. - butter
4 - c. zucchini (sliced thinly)
1/2 - c. onions (chopped)
2 - cloves - garlic (chopped)
2 - eggs (slightly beaten)
6 - oz. - mozzarella cheese (grated)
1 - teaspoon - dijon-style mustard
1/2 - teaspoon - Oregano (dried)
1/2 - teaspoon - Basil (dried)
1 - Tablespoon - Parsley (dried)
Salt and pepper (to taste)


Directions:
1) Preheat oven to 350 degrees.
2) Melt butter in a skillet.
3) Add zucchini and onions and cook 10 minutes,
   stirring frequently until vegetables are barely tender.
4) Remove from heat. Add parsley, garlic,
   oregano, basil, salt, and pepper.
5) In a large bowl, mix together eggs, mozzarella cheese, and mustard.
6) Add egg mixture to zucchini and blend well.
7) Pour zucchini mixture into a greased casserole dish.
8) Bake, uncovered, until lightly browned (about 30 minutes).

Zucchini & Cheese Enchiladas

Ingredients:
2 - medium - zucchini (grated)
1 - cup -  ricotta  cheese
1 - small - onion (chopped)
2 - cloves - garlic (minced)
1 - cup -  mushrooms
2 - cup - cheddar cheese (grated)
1 - (26-oz.) jar - pasta sauce
8-  flour tortillas


Directions:
1) Preheat oven to 350 degrees.
2) In a medium-sized bowl, combine zucchini, cottage cheese, onion, garlic,
   mushrooms, and 1 c. of cheddar cheese.
3) Pour half of the pasta sauce into the bottom of a 13x9x2-inch baking dish.
4) Spoon zucchini mixture into each of the flour tortillas.
5) Roll each tortilla and place seam-side down in the baking pan.
6) Sprinkle remaining zucchini mixture (if any) on top.
7) Pour the remaining pasta sauce on top and sprinkle with remaining cheese.
8) Bake for 30 minutes.

Zucchini Pancakes

Ingredients:
3 - cups - zucchini (grated)
2 - eggs
3 - Tablespoons - flour
1/4 - cup - Parmesan cheese
1/2 - teaspoon - salt
Pepper (to taste)
Butter


Directions:
1) In a medium-sized bowl, mix together zucchini and salt.
2) Let stand about 45 minutes.
3) Squeeze excess moisture from zucchini.
4) In another bowl, beat eggs well.
5) Add zucchini, flour, cheese, and pepper;    mix well.
6) In a large skillet, melt some butter.
7) Cook -  2 -Tablespoonful of the zucchini mixture until lightly browned, turning once.
8) Makes about 12 pancakes.

Zucchini Stew

Ingredients:
2 - medium - onions, chopped
1/3 - cup - olive oil
1 - pound - tomatoes (chopped)
1 - teaspoon - sugar
1/2 - cup - vegetable or chicken stock
2 - medium - zucchini (chopped)
1 - teaspoon - fresh dill (chopped)
Salt and pepper (to taste)


Directions:
1) In a large saucepan, heat oil.
2) Cook onions until soft (about 5 minutes).
3) Add tomatoes and sugar and cook for 10 minutes.
4) Add water, salt, and pepper and stir.
5) When sauce boils, add zucchini and dill.
6) Cook until zucchini is tender (about 15 minutes).

Zucchini Stuffing

Ingredients:
1/4 - c. - butter
2 - c. - zucchini (chopped)
1 - c. - onion (chopped)
2 - tbsp. - fresh parsley (chopped)
2 - cloves - garlic (minced)
2 - eggs
3 - c. 0 cornbread (crumbled)
Salt and pepper (to taste)


Directions:
1) In a large skillet, melt butter.
2) Add zucchini, onion, parsley, garlic, salt, and pepper.
3) Cook until zucchini is tender (about 10 minutes).
4) In a medium-sized bowl, beat eggs. Stir in zucchini mixture and cornbread.
5) Spoon into a greased casserole dish and bake until browned (about 30 minutes).

Zucchini with Herbs

Ingredients:
3 - medium - zucchini (sliced)
3 - cloves - garlic (minced)
Basil
Parsley
Olive oil
1 - medium - tomato (chopped)
Parmesan cheese

Directions:
1) Steam zucchini until soft.
2) Mash zucchini in a bowl until it is the consistency of mashed potatoes.
3) Add garlic and basil. Stir in parsley, olive oil, tomatoes, and cheese.
4) Serve warm or cold.

Stuffed Zucchini

Ingredients:
5 - medium - zucchini
1/4 - brown rice (uncooked)
1/2 - cup - boiling water
1 - small - onion (finely chopped)
1 - clove - garlic (minced)
1/2 - cup - parsley (finely chopped)
1/4 - cup - olive oil
1/2 - cup - bread crumbs
1 - lemon
1 - egg (separated)
1 - cup - mushrooms (chopped)
1/2 - cup - cheddar cheese (grated)
Salt and pepper (to taste)


Directions:
1) Hollow out zucchini with a spoon.
2) After scooping out zucchini, chop remaining insides into small pieces.
3) In a medium-sized saucepan, cook rice with water, onion, garlic, salt,
   pepper, and oil for about 15 minutes.
4) Add chopped zucchini and cook 5 more minutes.
5) Add bread crumbs, parsley, juice from the lemon, the egg white, mushrooms,
   and cheese.
6) Preheat oven to 350 degrees.
7) Place filling into zucchini shells.
8) Arrange the zucchini in a baking dish.
9) Spread extra filling around the shells in the bottom of the pan.
Cover with foil and bake about 40 minutes.

Zucchini Recipes - Part 1

Zucchini is one of my favorite vegetables.  This posting will be the first of many recipes.  There are so many that I can't do them all at one sitting.  By the way, zucchinis are one of several fruits and vegetables that are indigenous to North America.  In the next few postings, I will try to give you as many recipes from these fruits and vegetables as I can. 
Enjoy !!
Amah

Zucchini Quiche

Ingredients:
4 - eggs (beaten)
3 - cup - zucchini (sliced)
1/2 - cup - onion (chopped)
1/2 - cup - cheddar cheese  (grated)
1 - cup - Bisquick
1/2 - teaspoon - oregano (dried)
1/2 - teaspoon - basil (dried)
2 - cloves - garlic, minced
Salt and pepper (to taste)

Directions:

1) Preheat oven to 350 degrees.
2) In a large bowl, mix all ingredients together.
3) Pour into a greased 13x9x2-inch baking dish.
4) Bake for about 45 minutes, until mixture is browned.

Zucchini Casserole

Ingredients:
2 - medium -  zucchini (peeled and cut into cubes)
2 - eggs (slightly beaten)
1/4 - cup - milk
1 - teaspoon - baking powder
2  - Tablespoons -  flour
2 cup -  cheddar cheese (grated)
1/2  - cup -  onion (chopped)
1/4 cup -  green pepper (chopped)
2 - cloves - garlic (minced)

Directions:
1) Preheat oven to 350 degrees.
2) Steam or boil zucchini until almost tender.
3) Drain and cool.
4) In a medium-sized bowl, combine eggs, milk, baking powder, cheese, onion,
green pepper, and garlic.
5) Stir in zucchini.
6) Bake in a greased casserole dish for about 30 minutes.
7) Let it sit for a few minutes before serving.

Baked Zucchini

Ingredients:
4 - medium zucchini
1 - small onion  (chopped)
1 - garlic clove  (minced)
1/4 - c parsley  (chopped)
4 - stalks celery  (chopped)
2 - Tablespoons  - butter
1 - cup -  cottage cheese
1/4 - cup -  buttermilk
1 - egg  (beaten)
3/4 - teaspoon - oregano (dried)
Salt and pepper (to taste)
1/2 c. cheddar cheese  (grated)

Directions:
1) Preheat oven to 350 degrees.
2) In a large skillet, melt butter. Saute onions, garlic, and celery until
tender.
3) Stir in cottage cheese, buttermilk, egg, salt, pepper, oregano, and parsley.
4) Cut zucchini in half lengthwise.
5) Place zucchini, cut side up, in a greased baking dish.
6) Cover with foil and bake for about 15 minutes.
7) Remove from oven and spread cottage cheese mixture over zucchini.
8) Bake for about 15 more minutes. Sprinkle with cheddar cheese.

Zucchini & Pasta Salad

Ingredients:
1 - pound - whole grain pasta
1/2 - cup - olive oil
1 - medium - zucchini (diced)
1-  medium - yellow squash (diced)
1 - tomato (diced)
1 - red bell pepper (seeded and diced)
2 - cloves - garlic (minced)
Juice of 2 lemons
1 - Tablespoon -  dill weed (dried)
Salt and pepper (to taste)

Directions:
1) Cook pasta according to manufacturer's directions.
2) Drain pasta and rinse it with cold water.
3) Place pasta in a large bowl. Add 1 teaspoon of the olive oil to the pasta
   and stir to coat.
4) Add zucchini, squash, tomato, and bell pepper to pasta and stir.
5) In a medium-sized bowl, mix lemon juice, remaining olive oil, dill weed,
   garlic, salt, and pepper.
6) Pour olive oil mixture into pasta and stir to mix well.

Zucchini & Mushroom Casserole

Ingredients:
1 pound zucchini, peeled and cubed
1 small onion, chopped
2 tbsp. butter
4 eggs, slightly beaten
2 c. cheddar cheese, grated
1/2 pound mushrooms, sliced
1 teaspoon dried basil
Salt and pepper

Directions:
1) Preheat oven to 325 degrees.
2) In a skillet, saute mushrooms and onion in butter until onion is soft.
3) Steam zucchini and mash it coarsely.
4) In a medium-sized bowl, combine zucchini and eggs.
5) Add mushrooms and onions.
6) Pour into a greased casserole dish and bake, covered, for about 30
   minutes, until eggs have set.

Cream of Zucchini Soup

Ingredients:
3 - Tablespoons - butter
1 - medium - onion (finely chopped)
2 - cloves garlic (minced)
2 - medium-sized - zucchini (chopped)
4 - Tablespoons - butter
4 - Tablespoons - flour
4-6 - cups - milk
1 - Tablespoon - fresh basil (chopped)
1/2 - teaspoon - fresh tarragon (chopped)
1/2 - teaspoon - fresh thyme (chopped)
Salt and pepper (to taste)

Directions:
1) In a large saucepan, melt 3 tbsp. butter. Add onion and garlic and cook
   until lightly browned.
2) Add herbs, pepper, and salt and cook, stirring, for 2 to 3 minutes.
3) Add zucchini and cook until tender.
4) Add a little water if necessary.
5) In a small saucepan, melt 4 tbsp. butter.
6) Whisk in the flour, 1 tbsp. at a time.
7) Cook, stirring, for about 1 minute.
8) Slowly add 2 c. of the milk, stirring constantly.
9) Bring mixture to a boil and then simmer to thicken (about 5 minutes).
10) Stir frequently.
11) Pour thickened milk over vegetable mixture. Slowly add milk until the
    desired consistency is reached. Simmer for about 5 minutes.

Zucchini & Yogurt Sauce

Ingredients:
2 - medium zucchini (grated)
2 - Tablespoons - chicken broth or water
1/2 - cup - plain yogurt
2 - garlic cloves (minced)
2 - teaspoons - fresh dill (chopped)
1 - teaspoon - white wine
1 - Tablespoon - olive oil

Directions:
1) Heat the water in a large skillet.
2) Add zucchini and cook for about 5 minutes, stirring occasionally.
3) In a small bowl, mix the rest of the ingredients.
4) Add yogurt mixture to the zucchini in the skillet.
5) Cook until heated through.

Zucchini & Tomato Casserole

Ingredients:
3 - medium - zucchini (sliced)
1 - Tablespoon - fresh chives (chopped)
2 - teaspoons - butter (melted)
2 - large - tomatoes (finely chopped)
  or
1 - 15 oz - can - tomatoes (diced)
2 - teaspoons - fresh basil (chopped)
1 - cup - cheddar cheese (grated)
Salt and pepper (to taste)

Directions:
1) Preheat oven to 350 degrees.
2) Steam zucchini until barely tender.
3) Arrange zucchini in the bottom of a casserole dish. Stir salt, pepper,
   and chives into butter and pour over zucchini.
4) Cover with tomatoes and sprinkle with basil and cheddar cheese.
5) Bake, uncovered, for about 30 minutes.

Zucchini Slices

Ingredients:
1/4 - cup - olive oil
4 - medium - zucchini (sliced)
1 - lemon
1/2 - cup - Parmesan cheese

Directions:
1) Heat the olive oil in a skillet.
2) When the oil is hot, place the zucchini slices in the skillet so
   they are not touching each other.
3) Lightly brown both sides of the zucchini slices.
4) Remove the zucchini slices from the skillet and place them on paper
   towels to drain off the oil.
5) Squeeze some lemon juice on the zucchini.
6) Sprinkle with Parmesan cheese.

Zucchini & Sun-Dried Tomatoes

Ingredients:
3 - Tablespoons - olive oil
3 - large - cloves garlic (minced)
3 - large - sun-dried tomatoes (chopped)
1 - medium - zucchini (chopped)
1 - medium - tomato (chopped)
1/4 - cup - white wine
1/4 - cup - mozzarella cheese (grated)
Salt and pepper (to taste)


Directions:
1) In a large skillet, heat oil.
2) Add garlic and sun-dried tomatoes and cook for about 5 minutes.
3) Add zucchini and tomatoes and cook for 5 more minutes.
4) Add wine, salt, and pepper. Simmer until zucchini is barely tender
   (about 5 minutes).
5) Add cheese and cook until cheese melts.

Zucchini Frittata

Ingredients:
1 - large - onion (chopped)
2 - cloves - garlic (minced)
3 - Tablespoons - olive oil
2 - medium - zucchini (sliced)
1 - handful - fresh parsley
1 - handful - fresh basil (chopped)
8 - eggs (slightly beaten)
1/2 - cup - Parmesan cheese (grated)
Salt and pepper (to taste)


Directions:
In a large skillet, heat oil.
1) Cook onion and garlic until soft, about 5 minutes.
2) Add zucchini and cook
   until zucchini is barely tender (10 to 15 minutes).
3) Remove skillet from heat and add parsley, basil,
   salt, and pepper. Pour eggs over zucchini mixture.
4) Cover and cook over medium heat until eggs have set (about 15 minutes).
5) Sprinkle with cheese and cook until cheese melts.
6) Cut into wedges.

Zucchini & Pesto Pasta

Ingredients:
8 - oz. - pasta (uncooked)
1 - medium - zucchini (chopped)
1 cup - pesto

Directions:
1) Cook pasta according to manufacturer's directions.
Place zucchini in a strainer and pour the pasta and cooking water over
the zucchini {the hot water will blanch the zucchini).
Drain zucchini and pasta and place them in a large bowl.
Add pesto and stir. Refrigerate.

Pesto

Ingredients:

2 - cloves - garlic (minced)
3 - cups - fresh basil leaves
1/4 - cup - olive oil
1/4 - cup - vegetable broth
1/4 - cup - Parmesan cheese (grated)

Directions:
1) Process garlic in a food processor.
2) Add basil leaves and pulse to chop.
3) While motor is running, slowly add olive oil and vegetable broth
   until mixture is smooth.
4) Add cheese and pulse a couple of times to mix.

Until next time, thanks for checking out my blog.  Please spread the word......
Amah

Sweet Potatoes or Yams?

Sweet Potatoes or Yams?

Sweet Potatoes

  
 Sweet Potatoes are very popular in the south. They have a yellow or orange color and are elongated with ends that taper to a point.  They have two dominant types, pale skinned with a light yellow flesh, which is not sweet and has a dry, crumbly texture.  The darker - skinned variety, which some people think is a yam in error, has a thicker dark orange to reddish skin with a vivid orange, sweet flesh and moist texture.

Yams

  
 The true “yam” is a tuber from a tropical vine.  It isn’t even distantly related to the sweet potato.  The yam is becoming more common in US markets,  and has always been popular in Latin America and the Caribbean markets with over 150 varieties available worldwide.  The yam is much sweeter than the sweet potato and can grow to over 7 feet in length.  The word yam comes from an African word ”njam”,  “nyam” or “djambi”, meaning to eat, and was first found in America in 1676.  The yam has a brown or black skin.  Its skin resembles the bark of a tree and an off-white, purple or red flesh, depending on the variety.  Yams contain more natural sugar than the sweet potato.  They are also moister.

 

 

Sweet Potato Recipes

This dish is creamy with a touch of honey and ginger.  Your kids will love them.  Sweet potatoes are very nutritious.

Mashed Sweet Potatoes

    Ingredients:
        2 - cups - Cooked Sweet Potatoes (Mashed)
        3 - Ripe Bananas (Mashed)
        1 1/2 - cups - Soy Milk (or Skim Milk)
        1/2 - cup - Prune Juice
        3 - Tablespoons - Honey
        1 - teaspoon - Allspice (Ground)
        2 - teaspoons - Candied Ginger (Chopped)

    Directions:
        1) Preheat oven to 350 degrees.
        2) In a large bowl, combine all ingredients except the
            Ginger.
        3) Beat until fluffy.
        4) Pour into greased casserole dish.
        5) Bake 50 to 60 minutes.
        6) Sprinkle with candied ginger.
        7) Serve as a side dish or add 1 (one) extra Tablespoon
            Honey and serve as a dessert.

Sweet Potatoes with Marshmallows

This recipe is an update on the buttery sweet dish your grandma used to make.  Serve this sweet potato dish anytime.  It’s not just for Thanksgiving anymore.  This dish can be made with or without the marshmallows.

    Ingredients:
        2 - 40 ounce cans - Sweet Potatoes (Drained)
        1/2 - cup - Butter (Cut Up)
        1 - 20 ounce can - Crushed Pineapple
        1 - cup - Maple Syrup (or more to taste)
        1 - 10 ounce package - Large Marshmallows
  
    Directions:
        1) Heat oven to 350 degrees.
        2) Place sweet potatoes, butter, pineapple, and maple
            Syrup in a 9 X 13 inch glass baking dish.
        3) Using a potato masher, mix well.
        4) Put dish in the oven and bake until bubbly, about 45
            Minutes.
        5) Top with marshmallows and continue baking for 15
            Minutes, until marshmallows are soft but not
            Totally melted.

Sweet Potato, Black Beans and Pork Stew

    Ingredients:
        2 - pounds - Pork Loin (Cut into 1 inch cubes)
        2 - Tablespoons - Chili Powder (Ground)
        2 - Tablespoons - Honey
        1/2 - teaspoon - Salt
        2 - Onions (Chopped)
        4 - pounds - Sweet Potatoes (Cut into 1 inch cubes)
        1/2 - cup - Orange Juice
        2 - 15 ounce cans - Black Beans (Drained)
        1/2 - cup - Chicken Broth
        Roux

    Directions:
        1) Spray large skillet with Olive Oil spray.
        2) Put the pork loin in the skillet and brown on all
            sides.
        3) Add onions and cook until transparent, adding
            Spray if needed.
        4) Add chili powder, honey, and salt and simmer.
        5) Add sweet potatoes, and orange juice.
        6) Add stock; simmer until pork is tender (30 minutes)
        7) Add black beans; simmer until smooth.
        8) In a small skillet, mix 1 tablespoon flour with 1
            Tablespoon butter; stir until smooth.
        9) Add butter mixture (roux) to stew; mix well.
        10) Allow roux to thicken stew.
        11) Serve hot with bread, rice or noodles.

That's all for now.  As always, I hope you find something you can use and enjoy. 
Until next time....
Amah