It's Time for Soup

It’s Time for Soup

No matter where you live, it is probably a very good time to make soup.  I love soup.  There are many styles of soups and stews.  I thought it would be fun to give you a few examples of all the soups and stews you can serve to your family and friends.  While researching for this posting, I learned a lot about something I thought I knew a lot about already.  Over the years, while cooking in the many kitchens I worked in, I have made thousands of gallons of soups and stew.  Soups and stews are by far some of my favorite things to create.  In the postings at the beginning of my blog you can find all the seasonings you can use for just about any soup or stew you want to make.  One of them tells you what goes with each meat, fish, vegetable or any combination.  Also, if you have a favorite type of cuisine there are lists to tell you which spice or herb goes with each cuisine.  All of these tips can be used if you making soup, as well.  So, go forth and create.  Explore all the possibilities. Your taste buds will thank you.  Your family will thank you.  ENJOY !!!!

Note:  If you prefer what would be called a pot roast (a stew with larger pieces of meat and vegetables) just cook it longer in your oven or crock-pot to allow the juices to thicken and the meat to be more tender.  You can also make a roux (thickening agent of butter and flour) to create a thicker, richer sauce.  

Below is a glossary of soups and stews.  This is the info I found and I want to pass along to you all.  Have fun. Thank you all for letting me share with you. 

Glossary of Soups and Stews

Bisque – A thick, rich soup usually made up of pureed seafood and cream. New recipes may use poultry or vegetables instead of seafood.

Billy bi – French soup made with mussels, onions, wine, cream, and seasonings. Some recipes strain the mussels to have a smooth soup, but the mussels can be left in for extra flavor. (also called billi-bi).

Bird’s nest – Chinese soup made from the black or white nests of a small Asian bird.  They are difficult to harvest, thus expensive.

Borscht – Russian/Polish soup made with fresh beets, assorted vegetables, and sometimes with meat or meat stock; served with a dollop of sour cream; served hot or cold.

Bouillabaisse – French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron, and herbs.

Bouillon – Broth made from cooking vegetables, poultry, meat, or fish in water.

Bourride – Mediterranean fish broth made with garlic, onions, orange peel, and sometimes saffron, thickened with egg yolks and flavored with garlic mayonnaise.

Broth – Liquid resulting from cooking vegetables, meat, or fish in water (same as bouillon)

Brunswick Stew – Hearty squirrel meat and onions stew. Newer versions substitute chicken or rabbit and sometimes add other vegetables like okra, lima beans, tomatoes, and corn.

Burgoo – A thick stew made with a combinations of meats, including pork, veal, beef, lamb, and poultry with various vegetables, including potatoes, onions, cabbage, carrots, sweet green peppers, corn, okra, lima beans, and celery. (This was originally made with small game, such as, rabbit and squirrel.)

Callaloo – Caribbean soup made with callaloo leaves (from taro roots), coconut milk, okra, yams, and chiles.

Chowder – Thick, chunky seafood or other rich soup containing chunks of food.

Cioppino – Rich Italian fish stew made with tomatoes and a variety of fish and shellfish, usually highly spiced.

Consommé – Clarified meat or fish broth.

Coulis – Juices from cooked meats. It can also be a thick pureed shellfish soup. (Also thick purees of vegetables and fruit mixtures)

Court-Bouillon – Broth made from cooking various vegetables and herbs, usually an onion studded with a few whole cloves, celery, carrots, and a bouquet garni (parsley, thyme, and bay leaf), perhaps with a little wine, lemon juice, or vinegar; used as a poaching base for fish, seafood, or vegetables.

Fumet – Concentrated stock made of fish or mushrooms, used to add flavor to less intensely-flavored stocks or sauces.

Gazpacho – Uncooked soup made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar, and sometimes lemon juice which is served cold; also served chunky. (You may see it spelled “gazpacho”.

Menudo – Hearty, Spicy Mexican style soup made with tripe, calf’s feet, chiles, hominy, and seasonings reputed to be a hangover cure.

Minestrone – Thick Italian vegetable soup made with pasta, peas, beans and sometimes other vegetables.

Mulligan Stew – Stew made from “what’s on hand”, meat, potatoes, and vegetables in any combination.

Mulligatawny – Rich meat or vegetable broth highly seasoned with curry and other spices with bits of poultry or other meats; can include rice, eggs, coconut shreds and/or cream;  originally from India.

Irish Stew – Stew made of seasoned lamb or mutton chops, potatoes and onions, covered with water or broth and stewed for several hours.

Pepper Pot – Thick soup of tripe, meat, vegetables, pepper and seasonings also known as Philadelphia Pepper Pot.

Posole – Mexican thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles, and cilantro.  It is served with chopped lettuce, radishes, and onions. Cheese can be added at the table.

Potage – French soup usually pureed; often thickened with cream or egg yolks.

Scotch Broth – Scottish soup made with lamb or mutton, barley, and vegetables.

Soup – Any combination of vegetables, fruit, meat, and/or fish cooked in a liquid. (water or broth)

Stew – A dish containing meat, vegetables, and a thick soup-like broth made from a combination of the stewing liquid and natural juices of the food being stewed.

Stock – Strained liquid that is the results of cooking vegetables, meat, or fish and other seasonings in water.

Vichyssoise – Rich, creamy potato and leek soup garnished with chives; served cold.

Won Ton – Chinese soup made of won tons (bite-size dumplings filled with minced mixture of meat, seafood and/or vegetables) cooked in and served in a clear broth (chicken or pork) flavored with scallions, celery, and soy sauce.

For a change of pace, I thought I would also post a couple of different recipes during the cold weather to warm you up.  One is a gingerbread recipe that is especially good this time of the year.  The other one is a little more for a warmer time but it is good any time.  It is Lime Pie.  Keep these recipes handy for whenever you decide to make them for family and friends.  ENJOY !!!

Whole Grain Gingerbread

      Ingredients: DRY

            ¾ cup – Whole Wheat Flour

            1 cup – Spelt Flour

            ½ cup – Brown Sugar (light is good too)

            ¼ teaspoon – Baking Soda

            ½ teaspoon – Sea Salt

            1 Tablespoon – Ginger (ground)

            ¼ cup – Crystallized Ginger (chopped)

            1 Tablespoon – Fresh Ginger (grated)

            ½ teaspoon – Cinnamon (ground)

            2 Tablespoon – Orange Zest (grated)

      Ingredients: Wet

            9 Tablespoons – Butter (separated)

            (8 T.-melted) (1T.-for greasing the pan)

            ½ cup – Molasses (black strap)

            3 Tablespoons – Honey

            ½ cups – Almond Milk (plain or vanilla)

            ¼ cup – Greek Yogurt (plain)

            1 – large – Egg (beaten)

      Directions:

1)  Preheat oven to 350°.

2)  Use 1 teaspoon (+ or -) to grease pan (9 inch square).  Put a little flour into pan and shake to coat it.

3)   In a large bowl, mix together the flours, sugar, salt, 3 kinds of ginger, cloves, cinnamon, and orange zest. Mix well.

4)  In a small saucepan, over medium heat, melt the butter.

5)   Add the molasses, and honey and heat until the mixture is warm, but not boiling.

6)   Pour into flour mixture. Stir to combine.

7)   Add milk, yogurt, and egg. Fold together until combined.

8)   In a small bowl, put add 2 Tablespoons cold water.  Add the baking soda. Mix with a fork. Add to other ingredients.

9)   Pour batter into treated (greased/floured) pan.

10)      Bake until edges pull away from the sides of the pan slightly. Or until a toothpick (inserted into center) comes out clean; about 35 to 40 minutes.

11)      Let gingerbread cool completely in the pan before slicing and serving.

Note: Left-overs can be covered and stored at room temperature for up to 4 days, or wrapped tightly and frozen for future use.

Mexican Lime Pie

      Ingredients:

            7oz. – Graham Cracker Crumbs

            7 Tablespoons – Butter (unsalted-melted)

            14oz. – Condensed Milk (sweetened)

            12oz. – Evaporated Milk

1 teaspoon – Lime Zest (Mexican, Key or Standard Limes (grated)

1/3 cup – Lime Juice (freshly squeezed)

     Directions:

1)  Set aside 1 Tablespoon Graham Cracker Crumbs for topping.

2)  In a small bowl, add the rest of the crumbs.

3)   Pour the melted butter and stir with a fork until well mixed.

4)   Press the crust into the bottom and sides of a 9 inch pie dish (pan). Let it chill in the refrigerator while preparing the filling.

5)   Pour condensed milk and evaporated milk into a blender; and mix on low for 2 minutes until tiny air bubbles can be seen along the edges.

6)   Add lime zest and blend briefly.

The next part is where the “magic” happens.

7)  With the running on medium-low, pour in the lime juice through the hole in the lid in a slow – thin stream.

The acidity of the lime juice will cause the mixture to thicken about half-way through.

8)   Mix just until incorporated, increasing the blender speed if necessary.  Do not over-blend or it will thin out.

9)   Pour filling into crust. Sprinkle with extra crumbs. Freeze for 3 to 4 hours before serving.

Note:  You can use a prepared crust if you want.  You can use bottled juice but fresh-squeezed is better. The different limes are very different in size, so the amount of juice will vary.  Squeeze the juice into a measuring cup to assure the correct measurements. Use the same limes for zest and juice.

Extra note:  The type of pie will vary depending on which lime you use. (Mexican Limes – Mexican Lime Pie, Key Limes – Key Lime Pie, etc.)  There will be a slight taste variation as well.

Happy New Year to All !!!

Squash 101

First the Facts

Delicious Ways to Enjoy Summer Squash

Squash is summer's classic bumper-crop vegetable. Not only is it plentiful, it's also highly nutritious, versatile, and cheap. Here's what you need to know about summer squash, including some tasty ways to prepare it.

Summer Squash Facts

Summer squash offers a slew of nutritional benefits. It's a good source of magnesium, vitamin C, beta-carotene, fiber, potassium, vitamin B6, niacin, copper, and riboflavin. At this time of year in supermarkets and farmers' markets, you'll find a variety of summer squash, including green and yellow zucchini and yellow crookneck, straight-neck, and patty-pan. And, of course, you can find the popular types of squash like spaghetti and butternut. Select squash that are firm and heavy for their size, with bright, glossy skin. Avoid those with nicks, bruises, or soft spots. You can store squash tightly wrapped in plastic wrap or in plastic bags in the refrigerator for up to one week.

 

Enjoying Summer Squash

Summer squash, prepared with the edible skin on, cooks quickly whether you steam, bake, grill, or saute it. For a simple and healthful dish, cut the squash in half, remove any large seeds, and bake with a little extra-virgin olive oil and the seasonings of your choice. You can also use summer squash in soups, salads, and stews.
Here are three fun ways to prepare summer squash:
You can stuff it: Cut a large zucchini in half lengthwise. Use a teaspoon or melon baller to scrape out some of the inside flesh, creating a "boat" (reserve the squash you remove to chop and use in the stuffing). Then, create a mixture to fill it.  Think reduced-fat cheeses such as ricotta, mozzarella, and/or Parmesan mixed with fresh herbs, like basil or thyme. Or, stuff your zucchini with a combination of lean ground beef, tomatoes, onions, and/or chopped bell peppers.

• You can bake it in a casserole: For a quick and easy side dish, slice summer squash of your choice and onions and toss with a little chopped garlic, cumin, and extra-virgin olive oil (you can even add some precooked quinoa  (on Phase 2 for a heartier dish). Bake until the vegetables are softened,
then sprinkle with a little chopped parsley or fresh coriander. Or combine zucchini, spinach, onion, extra-virgin olive oil, and grated Parmesan cheese and bake.
• You can serve it as a dessert: Use zucchini and apples in a Phase 2 cobbler, add finely shredded zucchini to oatmeal cookies, or make a healthy zucchini quick bread.

And Now the Recipes

Butternut Squash and Apple Bisque

Ingredients:
 1  - 2 lb. butternut squash, peeled and cubed
 1  - medium  - onion  (chopped)
 1 - 14 1/2 oz. - can chicken broth
 2  - Cups  - apple sauce
1/2 -  tsp.  - ground ginger
 1/4  - tsp.  - sea salt
 1  - Cup -  sour cream

Directions:
1) Mix all ingredients except sour cream in 31/2-to-6-quart slow cooker.
2) Cover and cook on low heat setting 8-10 hours (or high heat setting 3-5 hours) or until squash is tender.
3) Place 1/3 to 1/2 of the mixture at a time in blender or food processor.
4) Cover and blend on high speed until smooth.
5) Return mixture to slow cooker.
6) Stir in sour cream.
7) Cover and cook on low heat another 15 minutes or just until soup is hot; stir. 8) Garnish each serving with a dollop of sour cream.

Tip: Sour cream will break down and curdle if heated too long or becomes too hot.
After adding the cold sour cream, cook the bisque just long enough for it to reheat. If using reduced-fat sour cream, add it the same way.
Variations: For a delightful taste treat, serve this bisque thoroughly chilled. Garnish with thin slices of Granny Smith apples and a sprinkling of finely chopped
crystallized ginger. To add a spectacular finishing touch, spoon a dollop of sour
cream on top of each serving, then swirl slightly into the soup with the tip of a
Knife or toothpick. For a touch of crunch and color, sprinkle with poppy seed or chopped pecan. To finish out the meal serve with afresh tossed green salad and House Italian Salad Dressing.

Baked Summer Squash

A squash casserole with pecan or bread crumb topping, along with cheese and onions.
Ingredients:
2  - pounds  - yellow squash (cut in 3/4-inch cubes)
1  - cup  - onion (chopped )
1  - teaspoon  -  sea salt
1/4 - teaspoon - freshly ground black pepper (or to taste)
water
4  - tablespoons  - butter
1  - cup  - saltine crackers (crumbled)
1/2  - cup  - milk
1  - cup  -  Cheddar cheese (shredded)
1/2  - cup  - pecans (finely chopped) or buttered bread crumbs

Directions:
1) Place the squash, onion, salt, and pepper in a large saucepan.
2) Add a small amount of water.
3) Cover and cook the squash until tender, stirring occasionally and adding more water if necessary.
4) Drain the squash and onions; return to the pan and stir in the butter.
5) Taste and adjust seasonings, adding more salt and pepper to your taste.
6) Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole.
7) Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs.
8) Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly.
9) Serve hot.

Pesto Spaghetti Squash

Ingredients:
 1  - medium  - spaghetti squash (cooked)
 1  - Tbs.  - olive oil
 3/4  - Cup  - pesto sauce
 4 oz.  - smoked or plain mozzarella cheese (shredded)
 1/4  - Cup  - grated Parmesan cheese

Directions:
1) Heat oil in a large skillet over medium high heat, add spaghetti squash.
2) Using a couple of forks, mix in pesto.
3) Cook just long enough to heat through.
4) Mix in cheeses, until everything is well mixed and cheese is beginning to melt.
5) Serve immediately.

Butternut Squash Pie

Ingredients:
 1/2  - butternut squash (peeled and cut into small pieces)
 1/2  - Cup  - flour
 1/2  - Cup  - sugar
 1/2  - stick  margarine
 2  - eggs
 2/3  - Cup  - vanilla soy milk
 1  - tsp.  - vanilla
 1  - tsp.  - cinnamon
 1  - graham cracker pie crust

Directions:
1) Boil squash in pot with water until soft (and you can easily pierce with a fork), about 8-10 minutes.
2) In a bowl, mix together: flour, sugar, margarine, eggs, soy milk and vanilla.
3) Pour into blender with cooked squash and blend until smooth.
4) Pour mixture into graham cracker pie crust.
5) Sprinkle cinnamon over the top.
6) Bake at 350  degrees until firm, about 1 hour.

Pumpkin Soup

Ingredients:
 3 1/2  - Cup  - cooked or canned pumpkin
 2  -  Cup  - chicken or vegetable broth
 1  - tsp.  - curry powder
 1/2  - tsp.  - dried thyme
 3  - bay leaves
 1/2  - tsp.  - sea salt
 1/2  - tsp.  - freshly ground pepper
 1  - tsp.  -  olive oil

Directions
1)Mix together in medium saucepan and heat thoroughly over medium heat.

Yellow Squash - Garbanzo - Potato Stew

Ingredients:
 3 - Tbs.  - olive oil
 1  - tsp.  - ground cayenne pepper
 1  - medium  - yellow onion (chopped)
 2  - Tbs.  - yellow curry powder
 1 - quart  - vegetable broth
 3  - large  - Yukon Gold  - potatoes (chopped)
 4  - yellow squash
 1/2  - head cauliflower (chopped into bite size pieces)
 2 - 15 oz.  - cans  - garbanzo beans
 1  - 8 oz.  - container  - plain yogurt
 Cilantro leaves, for garnish

Directions:
1) Heat the olive oil and cayenne pepper in a large pot over medium heat, and saute
the onion until tender.
2) Season with curry powder.
3) Pour in the broth, and mix in the potatoes.
4) Bring to a boil, reduce heat to low, and simmer 20 minutes, or until potatoes are very tender.
5) Mix the squash and cauliflower into the pot, and continue cooking 30 minutes.
6) Mash the garbanzo beans with a fork, and mix into the pot.
7) Continue cooking 5 minutes, until heated through.
8) Top with yogurt, and garnish with cilantro to serve.

Hashbrown Zucchini

Ingredients:
 1  1/2 - lb.  - zucchini
 1/2  - tsp.  - sea salt
 2  - eggs
 6  - Tbs.  - Parmesan cheese (grated)
 2  - garlic cloves (minced or pressed)
 1/4  - Cup  - butter

Directions:
1) Coarsely shred zucchini (you should have about 4 C.) and combine with salt in a
medium-size bowl.
2)Let stand for 15 minutes.
3)Squeeze with your hands to press out moisture.
4) Stir in eggs, cheese and garlic.
5) Melt 2 Tbs. of the butter in a wide frying pan over medium- high heat.
6) Mound about 2 Tbs. of the zucchini mixture in pan; flatten slightly to make a patty.
7) Repeat until pan is filled, but don! Crowd patties in pan.
8) Cook patties, turning once, until golden on both sides (about 6 minutes).
9) Lift out and arrange on a warm platter; keep warm.
10) Repeat to cook remaining zucchini mixture, adding more butter as needed.

Spaghetti Squash and Chicken

This spicy sauce, which makes good use of leftover chicken or turkey, is also great
on true pastas, as well as spaghetti squash. For a vegetarian version, simply
eliminate the meat. If you want a substitute, use extra firm tofu.

Ingredients:
 1  - small  - spaghetti squash (cooked)
 2  - Tbs.  - olive oil
 1/2  - Cup  - minced onion
 3-4  - cloves  - garlic (minced)
 2  - green onions (finely chopped)
 12  - oz.  - cooked chicken or turkey meat
 2  - Cup -  crushed tomatoes
 1 - Cup -  dry red wine
 2  - tsp.  - capers
 2  1/2 -  tsp.  - fresh oregano (1 tsp. dried)
 1  - tsp.  - crushed red pepper
 3  - Tbs.  - Italian parsley (finely chopped)

Directions
1) Heat the oil in a skillet over medium high heat, sauté onion, garlic and green
onions for 2 minutes.
2) Add the chicken or turkey and cook for about 3-4 minutes.
3) Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for
about 20 minutes.
4) Add remaining ingredients and simmer for another 5 minutes
5) Pour sauce over heated spaghetti squash and serve.

Squash Casserole # 1

Ingredients:
 5 or 6  - yellow squash (cooked and drained ) (save the water)
 1  - pkg.  - cornbread stuffing
 2  - celery stalks (chopped)
 1/2  - small onion (chopped)
 2 - Tbs.  - butter
 2  - large eggs (beaten)
 1  - Cup -  mild Cheddar Cheese (grated)
 1 - 10 3/4 oz.  - can  - cream of mushroom soup
 1  - Cup -  chicken broth
 1/4  - Cup -  walnuts (chopped)

Directions:
1) Mash squash with a potato masher and combine with stuffing mix, adding
remaining squash water if mixture is too dry.
2) Sauté the celery and onion in butter until tender.
3) Stir into squash mixture along with eggs and grated cheese.
4) Stir in mushroom soup.
5) If dry, add a little more water.
6) Add broth and walnuts.
7) Pour into a greased 8-inch square baking dish.
8) Bake at 350 degrees for 30 minutes.

Squash Casserole # 2

Ingredients:
 3  - Cup -  Pepperidge Farm® Cornbread Stuffing
 1/4  - Cup -  butter or margarine (melted)
 1  - 10 3/4 oz - can  - Campbell's®  Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
 1/2  - Cup -  sour cream
 2  - small  - yellow squash (shredded)
 2  -  small  - zucchini (shredded)
 1/4  - Cup -  carrot (shredded )
 1/2  - Cup -  Cheddar cheese (shredded )

Directions:
1) Stir the stuffing and butter in a large bowl.
2) Reserve 1/2 C. of the stuffing mixture and spoon remaining into a 2-quart shallow baking dish.
3) Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl.
4) Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture.
5) Bake at 350BF. for 40 minutes or until hot.

Summer Squash and Tomatoes

Ingredients:
 2  - lbs.  - yellow squash   (sliced, and half cooked )
1/4  - lb.  - bacon (chopped )
1/2 -  cup -  onions (chopped)
 1/2  - Cup -  celery (chopped)
 1  - Cup -  green onion (chopped, tops and bottoms )
1  1/2  - cup -  tomato (chopped)
 1/2  - Cup -  Cream Of Mushroom Soup
 1/2  - Cup -  breadcrumbs
 1  - Cup -  Cheddar Cheese (shredded)
 salt and pepper (to taste)

Directions:
1) Fry bacon until crisp.
2) Add onion, celery, and green onions.
3) Sauté until soft.
4) Add tomatoes, soup, and bread crumbs.
5) Mix with the squash.
6) Place in a casserole.
7) Top with cheese. Bake for 1/2 hr. at 350.

Squash with Chiles

Ingredients:
3  - cups  - sliced cooked  - yellow summer squash
2  - cups Cheddar Cheese (shredded )
4  - ounces  - mild green chiles (chopped )
1  - cup  - saltine crackers (crushed)
1  - cup  - milk

Directions:
1) Combine all ingredients in baking dish.
2) Bake in 1   1/2 to  2-quart casserole in oven at 350° for 1 hour.

Zucchini Relish

Ingredients:
 10  - Cups -  zucchini (unpeeled and shredded)
 4  - Cups -  onions (shredded)
 5  - Tbs.  - canning salt
 2 1/2  - C. white vinegar
 5  - Cups  - sugar
 1  - Tbs.  - dry mustard
 1  - Tbs.  - turmeric powder
 1  - Tbs.  - cornstarch
 2  - Tbs.  - celery seed
 1  - green pepper
 1  - red pepper
Directions:
1) Shred zucchini, onion and peppers.
2) Place in large bowl.
3) Sprinkle with salt.
4) Mix well and let stand overnight.
5) Rinse vegetables 3-4 times and drain.
6) Place drained vegetables in a large pot and add all other ingredients.
7) Boil for 30 minutes, stirring as needed.
8) Pour into hot sterile jars/cap and place in hot water bath for 10
minutes.

Stuffed Squash

Ingredients
 6  - small  - summer squash
 1  - Tbs.  - unsalted butter
 1  - Tbs.  - olive oil
 1  - Cup - finely diced onion
 2  - tsp.  - minced garlic
  1  -  Cup -  whole-milk ricotta cheese
 1/3  - Cup -  grated parmesan cheese
 3  - Tbs.  - dry bread crumbs
 1   - lg.  - egg (beaten)
 2  - Tbs.  - minced marjoram or basil
 1/2  - tsp.  - sea salt
 1/8  - tsp.  - freshly ground pepper

Directions:
1)Preheat the oven to 375 F.
2) Butter a 9-by-13-inch baking dish.
3) Slice squash in half lengthwise.
4) Scrape out seeds and discard.
5) Slice a little off bottoms so squash rest flat, cut side up.
6) In a skillet, heat butter and oil over medium heat.
7) Cook onion and garlic until soft. Add squash blossoms, if using; sauté 1 minute.
8) Transfer to a bowl and cool slightly. Stir in ricotta, 1/6 - Cup of Parmesan, 2 -Tbs. bread crumbs, egg, marjoram, salt, and pepper until blended.
9) Spoon into squash shells.
10) Sprinkle remaining Parmesan and bread crumbs overtops.
11) Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden.
12) Serve hot.

Cool New Recipes

A Little of This - A Little of That and Zucchini, too

Today, I thought I would post a few different types of recipes.  A little of something for every one.  I saw these in a magazine last night and decided which ones would work and here they are with just a few changes.  Enjoy !!!!  And I decided to add a few more zucchini recipes, just in case the 25 or so I posted before weren’t enough.  I really love zucchini.  Next time I’ll be posting recipes of things indigenous to North America.  Have any ideas, please pass them on to me.
Thanks
Amah

Grilled Chicken and Black Bean Salsa

    Ingredients:
        1 - Box - Spanish Rice Mix
        2  1/4 cups - Chicken or Vegetable Broth
        4 - Chicken Breasts (boneless, skinless) (slightly flattened to even thickness)
        1 - 15 oz. can - Black Beans (drained)
        2 - Scallions (trimmed, chopped)
        1 - Jalapeno Pepper (seeded, chopped)
        2 - Cloves - Garlic (minced)
        1 - 8 oz. can Pineapple Chunks (in juice)
        1 - 15 oz. can - Tomatoes (diced)
        1 - Tablespoon - Balsamic Vinegar
        2 - teaspoons - Olive Oil
        2 - Tablespoons - Butter (or substitute)

    Directions:
        1) Remove seasoning from rice mix.
        2) Use 1 teaspoon of the seasoning and sprinkle
            over both sides of chicken.
        3) Make Salsa:
            A) In a bowl, combined beans, scallions, garlic, and Jalapeno.
            B) Dice pineapple (reserving liquid), and add to
                bowl.
            C) Stir 1/3 cup of diced tomatoes and 1/4 teaspoon of rice seasoning into bean mixture.
            D) Add vinegar, and oil; set aside.
        4) Prepare Rice:
            A) Heat butter in skillet with a lid.
            B) Add rice.
            C) Sauté over medium heat (about 3 minutes)
            D) Stir in 2  1/4 cups broth, remaining seasoning
                and remaining diced tomatoes.
            E) Bring to a boil.
            F) Cover, reduce heat and simmer 20 minutes.
        5) Heat grill or grill pan.
        6) Grill chicken about 3 to 4 minutes per side;
            Turning once.
        7) Serve with salsa and rice.

There are a few steps to this dish but I think that the results will be the reward.  As usual, you can substitute parts of this recipe.  You can use portions of any firm fish, like salmon or tuna.  Pork would also work well, as would a lean steak.  I’m getting hungry just thinking about it.

Sweet and Sour Pork

    Ingredients:
        2 - Tablespoons - Olive Oil
        2 - pounds - Pork Loin (cut into 1 inch pieces)
        1/4 - teaspoon - Sea Salt
         - teaspoon - Black Pepper
        1 - Large - Onion (sliced)
        1 - Large - Red Bell Pepper (cored, sliced)
        6 - Mushrooms (cleaned, sliced)
        1 - 15 oz. can - Tomatoes (diced)
        1/4  - Cup - Brown Sugar (packed)
        2 - Tablespoons - Balsamic Vinegar
        2 - Tablespoons - Soy Sauce
        1/2 - pounds - Whole Grain Noodles (cooked)

    Directions:
        1) Spray slow cooker with olive oil spray.
        2) Heat olive oil in a skillet over medium/high heat.
        3) Season pork with salt and pepper.
        4) Add to skillet.
        5) Sauté pork about 3 minutes per side (until browned)
        6) Add pork to slow cooker.
        7) Layer onions, pepper, and mushrooms over pork.
        8) In a small bowl, combine tomatoes, brown sugar, vinegar, and soy sauce.
        9) Pour mixture over pork and vegetables.
        10) Cover; cook on “High” for 6 hours, or on “Low”
            for 8 or more hours.
        11) Serve over noodles.

**********************************************************
Many years ago, I prepared a recipe made with Butternut Squash and many spices and called it “Poor Womyn’s Chili”. This recipe is pretty close in ingredients, substituting Sweet Potatoes for Butternut Squash.  You can use many variations of spices.  You can serve over whole grain noodles instead of brown rice.  It is a recipe that can be put together fast or one that you can let sit over-night in the refrigerator to marinade the spices.  Either way, it is a good company or family recipe that will please most everyone.

Sweet Potato Chili

    Ingredients:
        3 - Large - Sweet Potatoes (peeled, cut into 1 in. pieces)
        1 - Large - Onion (chopped)
        1 - Large - Red Bell Pepper (cored, chopped)
        4 - Cloves - Garlic (minced)
        1 - 15 oz. can - Black Beans (drained, not rinsed)
        1 - 15 oz. can - Tomatoes (seasoned w/peppers, diced)
        2 - Tablespoons - Chili Powder
        1 - Tablespoon - Unsweetened Cocoa Powder
        1 - teaspoon - Cumin (ground)
        1/2 - teaspoon - Sea Salt
       1/4¼ - teaspoon - Cayenne Pepper
        2 - cups - Chicken or Vegetable Broth
        1/2 - cup - Parsley Leaves (chopped)
        2 - cups - Brown Basmati Rice (cooked)

    Directions:
        1) Coat slow cooker with non-stick olive oil spray.
        2) Layer sweet potatoes, onions, pepper, garlic, and black beans in slow cooker.
        3) Combine tomatoes, chili powder, cocoa, cumin, salt, cayenne, and broth.
        4) Pour mixture over vegetables.
        5) Cover and cook on “High” for 6 hours, or on
            “Low” for 8 or more hours.
        6) Stir in Parsley, just before serving.
        7) Serve over brown rice.

Even More Zucchini Recipes

I know that I posted a few Zucchini recipes recently, but I just came across more that look tasty and simple.  These are sure to please almost every one sitting around the table (or at the TV tray).  I really love zucchini.  It is one of my favorite vegetables, and it is one of 10 or so vegetables that are indigenous to North America.  I think that next time I post I will submit recipes of vegetables, melons or fruits that are indigenous to North America, and then I’ll do South America.

ENJOY !!!!!!

Baked Zucchini Casserole

    Ingredients
         2  - lbs. - Zucchini (shredded)
         1 1/2  - cups. - Cheddar Cheese (shredded)
         1 - can - Cream of Chicken Soup
         2 - cups - Sour Cream
         1/4 - lb - Butter (melted)
         1/2 - cup - Onion (diced)
         1 - tsp - Sea Salt

    Directions
        1) Shred zucchini and place in a colander.
        2) Sprinkle with salt and toss.
        3) Allow to drain for at least 15 minutes.
        4) Use your hands to press as much of the liquid out as possible.
        5) Mix all ingredients.
        6) Place in a 9 x 13-inch baking dish and bake in a 350 degree oven for 45 minutes to one hour.

Cheesy Zucchini

    Ingredients:
         1 - lb. - Zucchini (small)
         2 - Tbs. - Unsalted Butter (melted and cooled)
         2 - Tbs. - Bread Crumbs
         1/4 - Cup - Parmesan Cheese
         Salt (to taste)
         Pepper (to taste)

    Directions:
        1) Scrub the zucchini with a brush under cold running water.
        2) Trim the ends.
        3) Preheat oven to 425 degrees.
        4) Butter a 13x9-inch baking dish.
        5) Spread zucchini slices in the baking dish, overlapping slightly.
        6) In a medium bowl, mix together the butter,
            crumbs, cheese and salt and pepper to taste.            
         7) Sprinkle the crumb mixture over the zucchini.            
         8) Bake for 30 minutes or until crumbs are golden.            
         9) Serve.       

   

Cream of Zucchini Soup

    Ingredients:
         4 - cups - Zucchini (thickly sliced)
         1 - medium - Onion (quartered)
         2 - cups - Chicken Broth
         1 - tsp - Sea Salt
         1/4 - tsp - Black Pepper
         1/2 - tsp - Basil (dried)
         1 1/2 - cups - Milk (or skim milk)
         1/2 - cup - Cream (or half & half)

    Directions:
        1) Combine zucchini, onion, chicken broth, salt, pepper and basil in pan.
        2) Cover and simmer about 20 minutes or until tender.
        3) Cool slightly and pour into blender.
        4) Cover and puree at high speed.
        5) When ready to serve, add milk and cream and
            heat.

Crock Pot Cream of Zucchini Soup

    Ingredients
         1 - Onion (very finely chopped)
         4 - cups - Zucchini (grated, unpeeled)
         2 - 16-oz. cans - Chicken Broth (or 1 - 32 oz. box)
         1 - tsp - Seasoned Salt
         1 - tsp. - Dill Weed (dried)
         1/2 - tsp. - White Pepper
         2 - Tbs. - Butter (melted)
         1 - 8-oz. - container - Sour Cream

    Directions:
        1) In a small slow cooker sprayed with olive oil spray.
        2) Combine all ingredients except sour cream.
        3) Cover and cook on low for 2 hours.
        4) Fold in sour cream.
        5) Continue cooking for about 10 minutes or just until soup, is hot.

Easy Cheesy Zucchini

    Ingredients:
         1 1/2 - lbs. - Yellow Squash (summer squash)
         1 1/2 - lbs. - Zucchini
         1 - tsp - Seasoned Salt
         1/4 - cup - Butter (melted)
         1/2 - cup - Seasoned Dry Breadcrumbs
         1/2 - cup - Cheddar Cheese (grated)

    Directions:
        1) Cut yellow squash and zucchini into small pieces.            
        2) Place in bottom of slow cooker sprayed with olive oil spray.
        3) Sprinkle with seasoned salt and pepper.
        4) Pour melted butter over squash. 
        5) Sprinkle with breadcrumbs and cheese.
        6) Cover and cook on low for 5-6 hours.

Garlic Mint Zucchini

    Ingredients:
         2 - lbs. - Zucchini
         Olive Oil
         3 -Tbs. - Red Wine Vinegar
         2 - Cloves - Garlic (finely chopped)
         1/4 - cup - Mint (chopped)
         Sea Salt (to taste)
         Pepper (to taste)

    Directions:
        1)Scrub zucchini with a brush under cold running water.
        2) Trim off the ends.
        3) Cut zucchini into 1/4-inch slices.
        4) Pour 1 inch oil into a heavy and deep skillet until a small piece of the vegetable dropped into                 the oil sizzles.
        5) Pat zucchini slices dry with paper towels.
        6) Slip about 1/4 of the zucchini into the hot oil.
        7) Cook until lightly browned around the edges,  about 3 minutes.
        8) With a spoon, transfer the zucchini to paper towels and drain.
        9) Fry the rest of the zucchini the same way.            
       10) Layer the zucchini in a dish, sprinkling each layer with some of the vinegar, garlic, mint and salt and pepper to taste.
        11) Cover and refrigerate for at least 24 hours before serving.

Kasha with Zucchini

    Ingredients:
         Olive Oil Spray
         1/4 cup - Onion (chopped)
         2 - Zucchini (sliced into 1-inch long matchsticks)
         1/2 -cup - Raw Kasha
         1 - cup - Chicken Broth (or vegetable broth)
         Black Pepper (to taste)

    Directions:
        1) Lightly coat nonstick skillet with cooking spray.
        2) Add onion and zucchini and sauté over medium-high heat until almost tender, about 3                     minutes.
        3) Transfer to a plate.
        4) Add kasha to the pan and sauté over high heat to toast for 2 to 3 minutes.
        5) Lower the heat to medium.
        6) Add broth, reserved vegetables and pepper.
        7) Bring to a simmer, cover and cook until the liquid has been absorbed, about 15 minutes.
        8) Fluff with a fork before serving.

Linguine with Zucchini

    Ingredients:
        6 - Zucchini
         3 - Cloves - Garlic (chopped)
         1/4 - cup - Olive Oil
         1/4 - tsp. - Sea Salt
         1/4 - tsp. - Pepper
         1 - cup - Parmesan Cheese (grated)
         1 - lb. - Cooked Linguine

    Directions:
        1) Cook linguine and keep in hot water, just add one cup of cold water to stop from cooking.
        2) Pare zucchini and slice about 1/4-inch thick.
        3) Cut and chop garlic, sauté in olive oil.
        4) Add zucchini (just enough to cover bottom of frying pan).
        5) When zucchini looks transparent, turn over.
        6) When transparent again, spoon out and put into an aluminum salad bowl.
        7) Continue to cook the zucchini until all finished.
        8) Keep the oil from the zucchini in the aluminum bowl.        
        9) Once all the zucchini is done, drain the linguine (save one scoop of spaghetti water).
        10) Once drained, put into the frying pan with the oil from the zucchini along with the zucchini                 and mix all together.
        11) Once that is nice and oily, put into the aluminum bowl, season with the salt and pepper, and serve hot.
        Top it with lots of Parmesan cheese.

Roasted Zucchini with Yogurt

    Ingredients:
         Olive Oil Spray
         3 - Zucchini (cut in half lengthwise and then sliced into 1-inch pieces)
         2 - Tbs. - Plain Nonfat Yogurt
         1 - tsp. Fresh Thyme (minced)
         1 - Clove -Garlic (minced)
    Directions:
        1) Preheat the oven to 450 F.        
        2) Lightly coat a shallow nonstick baking pan with olive oil spray.
        3) Arrange zucchini pieces in a single layer and  lightly coat them with cooking spray.
        4) Roast until crisp-tender, about 5-6 minutes.
        5) Meanwhile, combine yogurt, thyme and garlic.
        6) Toss the roasted zucchini with the yogurt mixture and serve.

Zucchini with Bowties

    Ingredients:
         1 - lb. - Bowtie Pasta
         1/4 - cup - Extra-Virgin Olive Oil
         6 - Cloves - Garlic (minced)
         2 - Zucchini (cut into matchsticks)
         1 - cup - Parmesan Cheese (grated)
         1 - cup - Fresh Basil
        Sea Salt and Pepper (to taste)
         1 - cup - Fresh Basil Leaves (shredded)

    Directions:
        1) Cook bowties according to package directions and drain.
        2) Reserve a couple of ladles of the cooking water.
        3) Heat a large, deep skillet over medium heat.
        4) Add oil and garlic and cook for 2 minutes.
        5) Add zucchini and cook for about 10 minutes.
        6) Season with salt and pepper.
        7) Add cooking water.
        8) Drain pasta and add to zucchini.
        9) Toss with cheese and turn off heat.
        10) Toss for 2 minutes or until the liquid is absorbed.            
        11) Serve with basil on top.

Zucchini Bread

    Ingredients
         3 - Eggs (beaten)
         2 - cups - Sugar
         2 - cups - Zucchini (unpeeled, grated)
         1 - cup - Canola Oil
         2 - tsp. - Vanilla
         3 - cups - Flour
         1 - tsp. - Baking Soda
         1/4 -tsp. Baking Powder
         3 - tsp. - Cinnamon
         3/4 - cup - Walnuts (chopped)
         3/4 - cup - Raisins

    Directions:
        1) Mix together eggs, sugar, zucchini, oil and vanilla.            
        2) Sift and add dry ingredients.
        3) Mix well.
        4) Add nuts and raisins.
        5) Grease and flour 2 small loaf baking pans.
        6) Pour half of mixture into each pan.
        7) Bake at 325 F. for 1hr 15 minutes.
       
Note: After bread is cooled, it may be wrapped and frozen; keeps up to one year. Most breads can be taken out of the freezer and a piece sliced off, then rewrapped and put back in the freezer.  Just remember to wrap it tight.


Tip:  Whenever you are using baking powder and/or baking soda in a recipe, you can blend them with about 2 Tablespoons  water with 1 teaspoon of the powder or soda.  Mix it well to moisten.  When these are mixed with dry ingredients, there is often a bitter taste. You can adjust your liquid ingredients with the addition of the water.   (Example: When a recipe calls for 1 teaspoon of baking powder and 1 teaspoon of baking soda, you will need 4 Tablespoons water.  Four (4) Tablespoons water equals ¼ cup)  After blending with the water, add these ingredients with the wet ingredients.  You will notice that there is a much better taste of your recipe, but especially, with a bread or cake recipe.

Avocados and more...

AVOCADOS AND MORE

One of my favorite summer ingredients is the avocado!  Flavorful, creamy, and full of healthy fats, avocados are perfect for dips, salsas, salads, sandwiches, and more!  Here’s a few tips that should make it easier for you to pick the best avocados around.

How do I pick a good avocado?
If you're looking for a ripe, ready-to-use avocado, squeeze the avocado and see if the flesh yields slightly. You don't want an avocado that feels mushy, but you want it to be soft. Generally, the darker the avocado, the more ripe it is. Bright green avocados probably need time to ripen, while dark green avocados are usually ripe or almost ripe. Avoid ones with a dark brownish coloring, as they may be overripe.  Also avoid avocados that have cracked or sunken spots. If you pick a firm, unripe avocado, it may take about 3 to 5 days for it to ripen. You can slow the ripening process by placing avocados in the refrigerator, if desired. 
How can I stop avocado from browning?
If you only use a portion of an avocado and you'd like to save the rest for later use, there are several ways you can prevent the avocado from browning. First, you can wrap the avocado tightly in plastic wrap or aluminum foil before storing it. You can also try placing the avocado in a small dish of lemon juice to avoid browning. If you want to prevent homemade guacamole from browning, store it with an avocado pit.
What are the health benefits of avocados?
While avocados contain a great deal of fat, it is primarily monounsaturated fat, which actually lowers your bad cholesterol and raises your good cholesterol.  Avocados are also a great source of fiber and potassium.
What are some avocado recipes I should try?
Try avocados in everything from salsas and sauces to main courses!  Here are some of our favorite avocado recipes:
 
Avocado Burritos: This great quick no cook summer dinner is so yummy. Great to make for lunches too!
Avocado & Orange Salad: This summer salad is amazing. The mixture of orange and avocados is splendid!
Basil-Avocado Chicken Roll-Ups:  Easy and delicious, a perfect choice for your family dinner.
Avocado Toast: These avocado toasts make a great appetizer! You can use any bread you enjoy but this is especially good on whole or cracked wheat bread. The celery salt is a must!
Guacamole Dip: This classic dip is always a winner-you can not go wrong!
Avocado Mango Salsa: This refreshing salsa screams summer - bring it to the family picnic or just enjoy it on the front porch.
Avocado and Tomato Sauce: Try this yummy cream sauce over your favorite pasta!
Avocado Bean Cups: This fun appetizer is healthy and delicious!
Bacon Avocado-Grilled Cheese: A go-to meal for summer. Quick, easy and delicious!
Chicken-Avocado Wraps: A very tasty, light lunch or dinner.  They are quick and easy to prepare.
Tex-Mex Wraps:  Another easy dish to prepare.

Avocados Burritos

Ingredients:
 8 - tortillas
 4 - avocados
 1 - 8 oz. - Tub - Sour Cream
 1 - bunch - Alfalfa Sprouts
 1 - bunch - Green Onions
 Salt and pepper (to taste)


Directions:
1) Lay tortilla out flat, spread about 1 tsp. of sour cream in the middle of the tortilla long ways.
2) Cut up 1/2 of the avocado and layer on sour cream.
3) Add some alfalfa sprouts, green onions, salt and pepper to taste.
4) Roll it up and eat.
5) Serve with salsa and chips.

Avocado and Orange Salad

Ingredients:
 1 - large - Avocado (sliced)
 1 - bunch - Romaine Lettuce
 1 - bunch - Green Onions (sliced)
 3 - large - Oranges (sectioned & cut into chunks)

 Dressing:
 1/2 -cup - Olive Oil
 1/2 - cup - Orange Juice
 2 - Tbs.-  Red Wine Vinegar (or Balsamic)
 1/2 - tsp. - Orange Peel (grated)

Directions:
1) In salad bowl, combine avocado, lettuce, sliced onion and oranges.
2) Mix all dressing ingredients. 
3) Pour dressing over the salad just before serving.

Basil-Avocado Chicken Roll-Ups

Ingredients:
 6 - chicken breasts (skinned and boned halves)
 1  - avocado (peeled and cubed)
 1/4 - C. - fresh basil
 2 - 4-oz. logs goat cheese
 3/4 - tsp. - salt (divided)
 1/2 - tsp. - pepper (divided)
 1 - C. - bread crumbs (fine, dry)
 1/2 - stick (1/4 C.) - butter (melted)

Directions:
1) Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
2) Combine avocado, goat cheese, basil, 1/2 tsp. salt, and 1/4 tsp. pepper; mash until smooth.
3) Spread mixture evenly over 1 side chicken.
4) Roll-up and secure with wooden picks.
5) Combine breadcrumbs, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a shallow dish.
6) Roll chicken in melted butter; dredge in breadcrumbs mixture. 7) Place in shallow pan.
8) Bake at 350 degrees for 30 minutes or until done.
9) Remove wooden picks, and serve with avocado sauce.

Avocado Toast

Ingredients:

Whole or Cracked Wheat Bread (toasted )
1 - Ripe Avocado (sliced)
 2 - Tbs. Hummus (any flavor)
 1 - Dash - Celery Salt
 Butter (optional)

Directions:
1) Toast bread, butter lightly if desired.
2) Spread hummus and layer avocado slices on top.
3) Sprinkle with celery salt.
4) Cut in half and serve with fruit of your choice.

Guacamole Dip

Ingredients:
 2 - Avocados (peeled and barely mashed)
 1/3 - cup - Onion (chopped)
 1/3 - cup - Green Chilies (chopped)
 2/3 - cup - Tomato (chopped)
 2 - Tbs. - Taco Sauce
 1 - Tbs. - Lemon or Lime Juice
 1 1/4 - tsp. - Sugar
 1/2 - tsp. - Garlic (granulated)

Directions:
1) In a medium bowl, carefully mix all ingredients.
2) Double the recipe so you will have plenty of zesty dip for tortilla chips, and chilled fresh vegetables.
3) Will keep 2-3 days refrigerated.

 Avocado-Mango Salsa

Ingredients:
 2 - Avocados (diced - 1/4-inch)
 2 - Mangoes (diced - 1/4-inch)
 2 - Limes (juiced)
 1/4 - cup -  Red Onion (minced)
 1 - Garlic Clove (minced fine)
 1/4 - cup - cilantro (minced)
 1 or 2 - Jalapeno Peppers (seeded and minced)
 Sea salt (to taste)
 Black Pepper (to taste) (freshly ground)

Directions:
1) In a medium glass bowl (not metal), mix the diced avocado, diced mango, lime juice, jalapenos, onion, garlic, cilantro, salt, and pepper
2) Store in a covered container in the refrigerator for at least 30 minutes, but no more than 1 hour before serving.
3) The fruit will begin to "cook" in the lime juice and become soggy.

Avocado-Tomato Sauce

Ingredients:
 2-3 - Avocados (ripe)
 1 -  4-oz. package of cream cheese
 1/4 - cup - Heavy Cream (or milk or half & half)
 2 - Tomatoes (ripe)
 1 - Clove - Garlic
 1/4 - cup -  Onion (diced)
 2-3 - Tbs. - Butter
 Salt & Pepper (to taste)

Directions:
1) Place avocados, garlic, onion, tomato, salt, pepper in food processor.
2) Chop only, do not liquefy.
3) Melt butter in saucepan, add cream, and heat slowly until almost thickened.

Avocado Bean Cups

Ingredients:
  1 - 15-oz. can - Pinto Beans (with Mexican spices, drained)
  1 - 15-oz. can  - Garbanzo Beans (drained)
  1 - 15-oz. can - Black Beans (untrained)
  1/4 - cup - Green Onion (sliced)
 1/4 - cup - Oil and Balsamic Vinegar Dressing (about)
  1 - Head - Romaine Lettuce
  4 - Avocados (halved and pitted)

Directions:
1) Combine all beans and green onion.
2) Toss with enough oil and vinegar dressing to coat, about 1/4 cup.
3) Arrange lettuce on a platter.
4) Place 8 avocado halves on lettuce. Spoon bean salad into avocado shells.

Bacon-Avocado Grilled Cheese

Ingredients:
 1 - lb. - Bacon (sliced in half, cooked and drained)
 18 - Slices - Whole Wheat Bread
 1/4 - cup - Butter (softened)
 6 - slices - Cheddar Cheese
 6 - slices - Provolone Cheese
 2 - Avocados (peeled, cored and thinly sliced)
 2 - tsp. - Lemon juice
 1 - tsp. - Sea Salt
 1 - tsp. - Black Pepper
 2 - tsp. - Granulated Garlic
 1 1/2 - cups - Romaine Lettuce (shredded)
 Mayonnaise (to taste)

Directions:
1) Preheat a griddle or non-stick skillet.
2) Butter 12 slices of bread on one side.
3) Place 6 slices of bread, butter side down on griddle.
4) Top with one slice each of cheddar and provolone cheese.
5) Top with other 6 buttered slices of bread (butter side out).
6) Meanwhile, lightly toast 6 other slices in toaster.
7) Flip grilled cheese sandwiches when they are lightly browned and allow to cook on the other side.
8) Remove from griddle when lightly browned and cheese is melted.
9) Sprinkle avocado slices with lemon juice, salt, pepper and garlic.
Sandwich assembly:
Spread outside of grilled cheese on one side with mayo, layer cooked bacon slices, sliced avocado, lettuce and a slice of toast that has been spread with mayo.
Cut in half diagonally and serve. Enjoy!

Chicken-Avocado Wraps

Ingredients:
 1/2 - cup - Balsamic Vinegar
 1/3 - cup - Olive Oil
 1 - Tbs. - Sugar
 1 - Garlic Clove (minced)
 1/2 - tsp. - Sea Salt
 1/4 - tsp. - Pepper
 6 - Chicken Breasts (boneless, skinless)
 1 - large - Green Bell Pepper (quartered)
 1 - large - Red Bell Pepper (quartered)
 1 - large - Red Onion (cut into  3/4-inch-thick slices)
 2 - large - Avocados (peeled and sliced)
 8 - (10-inch) - Flour Tortillas

 Avocado Mayonnaise:
 2 - small - Avocados
 1/2 - cup - Mayonnaise
 1 - Garlic Clove (minced)
 1 - Tbs.- Lime Juice
 2 - Tbs. -  Fresh Basil (chopped)

Directions:
1) Whisk together first 6 ingredients.
2) Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
3) Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.
4) Seal bags, and chill at least 1 hour, tossing occasionally.
5) Remove chicken and vegetables from marinades, discarding marinades.
6) Grill chicken and vegetables, covered with grill lid, over medium- high heat (350* to 400*F ) 20 minutes or until chicken is done, turning once.
7) Remove vegetables from grill when done.
8) Cool; cut chicken and vegetables into strips.
9) For mayo: Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
10) Cover and chill.
11) Spread tortillas with Avocado Mayonnaise.
12) Place chicken and vegetables on tortillas; roll up.
13) Cut in half diagonally. Makes 6 to 8 servings.

Tex-Mex Wraps

Ingredients:
 4 flour tortilla
 1 - 15-oz. can - Spicy Refried Beans
 2 - cups - Cheddar or Pepper-Jack (grated)
 4 - Plum Tomatoes (diced)
 4 - Green Onions (chopped)
 2 - Avocados (peeled, pitted, and sliced)
  Salsa for Dipping

Directions:
1) Spread thin layer of retried beans onto tortilla.
2) Lay avocado slices in the middle of tortillas.
3) Sprinkle on cheese, tomato and onion.
4) Roll up and cut in half.
5) You can add salsa before rolling tortillas, or just dip tortillas before eating. (or both).

I hope you like Avocados as much as I do.  They are very healthy but like all things, you should not over-do the amount you eat.  As it is with most foods, 1/2 cup is a serving per person, per day.
I will post again soon.  Please email me with some suggestions.
Until next time.......
Amah

Eggs, Eggs, Eggs !!!!

Or as I promised - Frittatas.  I have been trying to find a good variety of recipes for every ones tastes.  And I think I have done just that.  I hope you enjoy trying these recipes.  They work for every meal.  Don't forget to try adding your own touch and experiment with ingredients. You will notice that in some of the recipes there are (T's) and (t's).  These stand for Tablespoon (T's) and teaspoon (t's).  I wrote them as they were written unless I made changes.
Amah

This frittata can be for any meal. I like to make it for a quick dinner and eat the leftovers for breakfast and/or lunch. It can be made with any kind of pizza fixings you want.


Pizza Frittata

Ingredients:
12 - eggs
2 T - water (can use milk, cream, or half and half as desired)
3 T olive oil
2 medium green peppers (2 1/2 inches X 2 3/4 inches), chopped
8 oz - mushrooms, sliced
4 oz - pepperoni, chopped (I buy the pre-sliced kind which makes it really easy)
2 teaspoons oregano
• 4 cloves garlic
• salt and peppers
• 8 oz. - shredded mozzarella cheese
• 1 cup sugar-free pasta sauce

Directions:
1)  Heat oil in large nonstick ovenproof skillet.
2)  Sauté green peppers, mushrooms, and pepperoni for about 5 minutes.
3) Add garlic and cook another minute.
4) Add oregano, salt, and pepper. Stir well.
5) Whisk eggs and liquid together. Add more salt and pepper. Add mixture to pan.
6)  Heat oil in large nonstick ovenproof skillet.
7) Sauté green peppers, mushrooms, and pepperoni for about 5 minutes.
8) Add garlic and cook another minute.
9) Add oregano, salt, and pepper. Stir well.
10) Whisk eggs and liquid together. Add more salt and pepper.
11) Add mixture to pan.
12) Mix egg mixture as it cooks, so cooked "curds" are distributed throughout. In about     2-3 minutes, it should be have enough "body" to float some pasta sauce on the top. 13) Do so, and then add the cheese.
14)  Put the frittata under the broiler to brown the top.
16) By this point, the eggs should be cooked through. Check. If they aren't, turn the oven down to 300 and give it a couple of minutes more.

Colorful Frittatas

Colorful frittata is loaded with mushrooms.  broccoli, ham, and Cheddar cheese. Great for breakfast, lunch, or dinner. Do not worry about precise measurements with the vegetables, and feel free to substitute your favorite veggies.  Turkey ham or chunk tuna may be substituted for the ham.

    Ingredients:
        1 cup fresh or frozen broccoli florets
        3/4 cup sliced fresh button mushrooms
        1/4 cup diced red bell pepper
        2 green onions, sliced thin, green tops included
        1 Tablespoon butter
        1 cup diced cooked ham
        8 large eggs
        1/4 cup water
        1/4 cup Dijon style mustard
        1/4 teaspoon dried oregano
        1/4 teaspoon dried basil
        1/8 teaspoon garlic powder
        1/2 teaspoon kosher salt
        1 cup - Cheddar cheese (finely shredded)

         Olive Oil Spray

    Directions:
        1) Preheat oven to 375 F. Spray a shallow 1-1/2-quart casserole dish with  olive oil spray.
        2) Sauté broccoli, mushrooms, red bell peppers, and green onions in the butter until barely cooked. They should remain firm and colorful.             

        3) Remove from heat and stir in ham. Let cool slightly.
        4) In a large bowl, whisk together eggs, water, Dijon style mustard, oregano. basil, garlic powder, and salt until well-combined.
        5) Pour into prepared casserole dish.
        6) Sprinkle the sautéed vegetables and ham over the top of the eggs, then sprinkle with the Cheddar cheese.
        7) Bake, uncovered, for 25 to 30 minutes, until center is set.
        8) Let rest for 5 minutes before cutting into wedges to serve.

Frittata Ranchera

Great for breakfast, brunch, or even dinner, this ranch-style frittata is a meal in one. Serve with fresh fruit on the side.

    Ingredients:
        3 Tablespoons butter, divided use
        1/2 cup chopped green bell pepper
        1/2 cup chopped sweet onion
        1 can (15 ounces or 2 cups) pinto beans
       1 cup - salsa (divided)

       1 cup diced cooked ham
        8 large eggs
        2 Tablespoons milk
        1 cup shredded Jack cheese

    Directions:
        1)Heat a medium heavy saucepan. Add 1 tablespoon of the butter, along with the bell peppers and onion.
        2) Gently saute until softened.
        3) Add beans and stir, slightly mashing about half of the beans with the back of a large spoon. Mix in 1/4 cup of the salsa and cook until heated through. Keep warm.
        4) Whisk together eggs and milk.
        5) Place a large heavy skillet over medium-low heat. When hot, add the remaining 2 tablespoons butter and swirl to coat the pan.
        6) When butter begins to sizzle, pour in beaten eggs.
        7) Reduce heat to low and let cook until eggs are just barely set.
        8) Spoon beans evenly over the eggs, sprinkle with cheese, and cover tightly.
        9) Continue to cook until eggs are firm and lightly browned on the bottom.
        10) Cut frittata into wedges and serve hot with remaining salsa as a condiment.

Greek Frittata

Fresh herbs, spinach, and feta cheese give this egg scramble a Greek flavor. Good for breakfast but hearty enough for an evening meal.

    Ingredients:
        8 large eggs
        3 Tablespoons minced fresh mint
        1 Tablespoon minced flat-leaf parsley
        1 teaspoon minced fresh oregano
        2 Tablespoons minced scallion
        Freshly ground black pepper
        1 Tablespoon olive oil
        2 cups (packed) spinach
        1 cup crumbled feta
        1 cup diced ripe tomatoes or halved cherry tomatoes

    Directions:
        1) Break the eggs into a medium-sized bowl and beat with a whisk until smooth.
        2)Stir in mint, parsley, oregano. and scallion. and grind in a good, amount of black pepper.
        3) Place a 10-inch skillet or saute pan over medium heat.
        4) After several minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan.
        5) Turn the heat up to medium-high, add the spinach, and saute’ for 2 to 3 minutes, or until the spinach has wilted and turned a deep green.
        6) With the heat still at medium-high, pour the eggs into the pan, scrambling them slowly as the eggs begin to set, push the curds from the bottom to one side, allowing uncooked egg to flow into contact with the pan. The spinach will blend into the eggs.
        7) When the eggs are mostly set but still slightly wet, sprinkle in the crumbled feta.
        8) Continue scrambling slowly, allowing the cheese to melt slightly into the eggs.
        9) After about a minute, stir in the tomatoes.
        10) Cook for just a few seconds longer, or until the eggs are done to your liking.
        11) Serve right away.
   
    Cook's Notes:
A mini-food processor makes short work of mincing the herbs. If you cannot find fresh oregano, substitute 1/2 teaspoon dried oregano.

Herbed Frittata

Adjust the flavor by choosing your own herbs for this simple frittata sparked with Parmesan cheese.

    Ingredients:
        1 cup minced herbs (see below)
        2 Tablespoons butter or olive oil
        5 or 6 eggs
        1/2 cup freshly grated Parmesan or other cheese
        Salt and freshly ground black pepper to taste
        Minced fresh parsley leaves for garnish
       
    Directions:
        1) Mince about 1 cup of fresh herbs -- chervil, parsley, dill, or basil should make up the bulk of them, but others such as tarragon, oregano,  marjoram, or chives may be added in smaller quantities-and stir                 them into the egg mixture just before turning it into the skillet.             

        2) Proceed as below, garnishing with whatever herb you like.
        3) Preheat the oven to 350 degrees F.
        4) Place the butter or oil in a medium-to-large ovenproof skillet, preferably non-stick, and turn the heat to medium.
        5) While it's heating, beat together the eggs, Parmesan cheese, salt, and pepper.
        6) When the butter melts or the oil is hot, pour the eggs into the skillet and  turn the heat to medium-low.
        7) Cook, undisturbed, for about 10 minutes, or until the bottom of the frittata is firm.
        8) Transfer the skillet to the oven.
        9) Bake, checking every 5 minutes or so, just until the top of the frittata is no longer runny, 10 to 20 minutes more.(To speed things up, turn on the broiler, but be careful not to overcook.)             

         10) Garnish and serve hot or at room temperature.

Sweet Frittata

The frittata is an extremely tasty way to stretch eggs. Though most are savory, one can make a sweet frittata for dessert, and they were indeed quite common in the past. This sweet frittata is easy to do and quite quick

    Ingredients:
        6 eggs
        1 tablespoon sugar
        1/2 cup (125 ml) cream
        1/2 teaspoon vanilla extract
        6 ounces freshly made or canned fruit cocktail
        (drain an 8-ounce can)
        Unsalted butter
        • Confectioner's sugar for dusting

    Directions:
        1) Lightly beat the eggs with the tablespoon of sugar, the cream, and the vanilla extract.
        2) Drain the fruit cocktail, mince the pieces, and stir them into the egg  mixture.
        3) Heat a pat of butter in a skillet and add a quarter of the egg mixture;   cook it until the bottom firms up, then flip it (cover the skillet with a lid, flip the entire skillet while pressing the lid against it so the                 frittata comes to rest on the lid, and then slide the upended frittata back into the skillet) and cook a few minutes more, and then roll the frittata up and put it on a serving dish.
        4) Repeat the procedure three more times, dust the frittata with the confectioner's sugar, and serve.

Onion Frittata

Onions are caramelized to sweetness and mixed with potatoes and eggs, then topped with Gorgonzola cheese for a hearty frittata.

        Ingredients:
        Caramelized Onions:
        2 Tablespoons butter, unsalted
        2 large yellow onion, cut 1/8 inch thick
        1/4 teaspoon salt
        1 dash freshly ground black pepper
        2 Tablespoons balsamic vinegar
        1 teaspoon granulated sugar

    • Frittata:
        • 5 medium red potatoes (unpeeled)
        • 2 Tablespoons olive oil
        • 1 teaspoon salt (divided)
        • 3/8 teaspoon freshly ground black pepper (divided)
        • 10 large eggs
        • 2 teaspoons fresh rosemary (chopped)
        • 2 ounces Gorgonzola cheese (crumbled)


    Directions:
        To make the caramelized onions:
        1) In a medium nonstick skillet, melt the butter over medium heat.
        2) Add the onions, salt, and 1/8 teaspoon pepper.
        3) Cook, stirring often to avoid scorching, until the onions are very soft
            and deep golden brown, 12 to 15 minutes.
        4) Stir in the balsamic vinegar and sugar and cook until the vinegar is reduced to a glaze, about 1 minute.
        5) Keep the onions warm. (The onions can be prepared up to three days ahead, covered, and refrigerated.
        6) Reheat before using.
        To prepare frittata:
        1) Parboil potatoes in salted water for 10 minutes.
        2) Drain and rinse under cold water until cool enough to handle.
        3) Cut into 1/2-inch-thick slices, then chop coarsely.
        4) In a 9- to 10-inch nonstick ovenproof skillet, heat the oil over medium heat.
        5) Add the potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
        6) Cook, uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes.
        7) Spread the potatoes as evenly as possible in the skillet.
        8) Position the broiler rack about 6 inches from the source of heat and preheat the broiler.
        9) In a medium bowl, whisk the eggs, rosemary, and remaining 1/2  teaspoon salt and 1/8 teaspoon pepper until well-combined.
        10) Pour over the potatoes and reduce the heat to medium-low.
        11) Using a rubber spatula, lift up the cooked part of the frittata and tilt the  skillet to allow the uncooked eggs to run underneath.
        12) Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes.            
         13) Sprinkle with the Gorgonzola cheese.
        14) Broil until the frittata is puffed and the top is set, approximately 1 minute.
        15) To serve, spread the top of the frittata with the warm onions and cut nto wedges.
        16)  Serve hot or warm.

Roasted Chili Frittata

Roasted Poblano chilies give a sweet, slightly spicy flavor to hearty cheese and egg frittata.


    Ingredients:
        12 large - eggs    (slightly beaten)
        1 teaspoon - salt
        1/2 teaspoon - freshly ground black pepper
        2 teaspoons - chili powder
        1/2 bunch - cilantro leaves (finely chopped)
        1 Tablespoon - olive oil
        1 small - onion (finely chopped)
        1 1/2 roasted - red bell peppers (sliced into strips)
        2 Poblano chilies (roasted, peeled, seeded, and diced)
        1 cup Jack cheese (grated)
        • Cilantro sprigs tor garnish
    Directions:
        1) In a large bowl, combine the eggs with the salt, pepper, chili powder, and cilantro.
        2) Whisk until evenly blended and set aside.
        3) Heat the olive oil in an ovenproof 10-inch non-stick skillet over  medium heat.
        4) Sauté  the onion 5 to 6 minutes, until softened and slightly golden.
        5) Add the red pepper and poblano and cook 2 minutes more.
        6) Pour the egg mixture into the pan, swirling to make an even
            layer.
        7)Reduce the heat to medium-low, scatter the cheese over the top and cook, covered, until the eggs are nearly set.
        8) (Shake the pan occasionally to prevent sticking.)
        9) Turn on the broiler and place the pan under the broiler for a minute or two to set the top.
        10) Remove from heat and let cool in the pan for 10 minutes.
        11) Place a round platter on top of the pan and invert to remove.
        12) Garnish frittata with cilantro, cut into wedges, and serve warm or at room temperature.
 

Finally ---- I'm Back !!!!

Hi everyone,

Sorry to be so long in posting this month.  I could not get it together, but I am back.......

The recipes today are influenced by the "South Beach" diet.  I am working them up for Betty, so I thought that I should just pass them along to you all..  Enjoy !!!
Amah

Stewed Tomatoes and Onions

    Ingredients:
        1/2 - cup - Green Bell Pepper (chopped)
        1/4 - cup - Celery (thinly sliced)
        1 - Onion (chopped)
        2 - Cloves - Garlic (minced)
        3 - cups - Tomatoes (chopped) (canned or fresh)
        1 - Tablespoon - Balsamic Vinegar
        Black Pepper (to taste)

    Directions:
        1) Coat non-stick skillet with olive oil spray.
        2) Place over medium-high heat until hot.
        3) Add bell pepper, celery, onion, and garlic.
        4) Saute’ for 5 minutes, or until vegetables are tender.
        5) Add tomatoes, vinegar, and black pepper.
        6) Bring to a boil.
        7) Cover, reduce heat, and simmer for 15 minutes,
            stirring occasionally.

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Broiled Tomatoes

    Ingredients:
        2 - Large - Ripe Tomatoes (halved horizonally)
        Salt and Pepper (to taste)

    Directions:
      
        1) Place tomatoes on a broiler pan rack, cut sides up.
        2) Sprinkle with salt and pepper.
        3) Broil 7 to 10 minutes, until well-browned.

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Broiled Tomatoes with Pesto

    Ingredients:
        3 - Fresh - Tomatoes (ripe)
        2 - Cloves - Garlic
        1 - cup - Fresh Basil Leaves
        2 - Tablespoons - Olive Oil
        1/2 - cup - Parmesan Cheese
        2 - Tablespoons - Pine Nuts or Walnuts

    Directions:
        1) Cut tomatoes in half.
        2) Combine garlic, basil, oil, Parmesan cheese, and nuts
            in a food processor or blender.
        3) Puree’ until smooth.
        4) Spoon pesto mixture onto top of each tomato half.
        5) Place tomatoes on a broiler pan and broil about 3
            inches from heat source until lightly browned,
            3 to 5 minutes.

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Oriental Cabbage

    Ingredients:
        1 - Head - Chinese Napa (chopped)
        3 - Scallions (chopped)
        2 - Tablespoons - Dark Sesame Oil
        2 - Tablespoons - Rice Wine Vinegar
        2 - Tablespoons - Sesame Seeds (toasted)

    Directions:
        1) Combine Napa, scallions, oil, and vinegar.
        2) Toss well and chill until ready to serve.
         3) Add sesame seeds and toss before serving.

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Hummus

    Ingredients:
        1 - 15 oz. can - Chickpeas (Garbanzo Beans)
        2 - Tablespoons - Fresh Lemon Juice
        1/2 - cup - Tahini  (Sesame Paste)
        1/4 - cup - Onion
        3 - Cloves - Garlic (chopped)
        2 - teaspoons - Olive Oil
        2 - teaspoons - Cumin (ground)
        1/8 - teaspoon - Cayenne (ground)
        Sea Salt (to taste)

    Directions:
        1) Drain chickpeas (reserving 1/4 to 1/2 cup liquid)
        2) Combine chickpeas, lemon juice, Tahini, onion, garlic, oil, cumin, pepper, and salt in
               a blender or  food processor.
        3) Puree until smooth, adding liquid if needed to thin puree.
        4) Refrigerate for 3 to 4 hours before serving to blend flavors.

With hummus, you can experiment with additional ingredients to spice up your recipe.  You can use scallions, instead of onions.  You can always use extra garlic.  One of my favorites is sun-dried tomatoes and basil.  Go back to my posting of the spices, and what goes with what.  If you like one or two spices more than others, use them.  Just remember to adjust the flavors and start small and work your way up.  If you use any thing dried, like the sun-dried tomatoes, don’t forget to re-hydrate them before adding them to your recipe.  You know what you like.

*****************************************************

Important Info:  All of the vegetables used in this recipe should be cut into bite-size pieces.  As with any recipe, use you imagination and try other things than what I suggest.

Oven Roasted Vegetables

    Ingredients:
        2 - Small - Zucchinis
        2 - Small - Summer Squash (yellow squash)
        1 - Red - Bell Pepper
        1 - Yellow - Bell Pepper
        1 - Pound - Asparagus (small diameter)
        1 - Red - Onion
        3 - Tablespoons - Olive Oil
        Sea Salt and Pepper (to taste)

    Directions:
        1) Cut up all vegetables.
        2) Heat oven to 450 degrees.
        3) Place vegetables in a large roasting pan.
        4) Toss with oil, salt, and pepper to coat.
        5) Spread in a single layer in the pan.
        6) Roast for 30 minutes, stirring occasionally; or
            until vegetables are lightly browned and tender.

Hints:  Yams, Sweet Potatoes, New Red Potatoes, Carrots, Parsnips, Fennel, Pearl Onions (whole), any veggie firm enough to stay crisp tender in a hot oven.  Enjoy !!!!

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Roasted Eggplants, Onions and Peppers

    Ingredients:
        1 - Eggplant (peeled, halved, and sliced)
        2 - Red - Bell Peppers (cut into thick strips)
        1- Green or Yellow - Bell Pepper (cut into thick strips)
        1 - Onion (thick sliced)
        1/4 - cup - Olive Oil
        Fresh Basil

    Directions:
        1) Pre-heat oven to 350 degrees.
        2) Place eggplants, peppers, and onions in a non-stick baking dish.
        3) Drizzle with oil.
        4) Bake in oven for 20 to 25 minutes; basting often.
        5) Arrange vegetables on serving platter.
        6) Garnish with fresh basil.

Hint:  You can add extras with this dish, too.  Try whole cloves of garlic.  You might also try fresh oregano with the basil.  Yummy!!

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Mock Mashed Potatoes

    Ingredients:
        4 - cups - Cauliflower
        1 - ounce - Artificial Butter Spray
        1 - ounce - Fat-Free Half & Half
        Sea Salt and Pepper (to taste)

    Directions:
        1) Boil or steam cauliflower until soft; drain.
        2) Puree’ cauliflower in food processor; adding butter
            spray and half & half.
        3) Season with salt and pepper.

You might say, “where’s the mashed potatoes?” Trust me, you won’t miss them, at all.  I also use cauliflower to make a “mock” Alfredo sauce.  Just substitute fat-free chicken broth for the half and half.  Cook up a recipe of whole grain noodles. Drain your noodles and mix together the cauliflower with a little broth and a little “Smart Balance” butter.  Mash them together until almost smooth.  A few chunks won’t hurt.  Put every thing together in the sauce pan you cooked your noodles in.  Add fresh grated Parmesan cheese and mix well.  You can use this as a side dish or add a little extra Mozzarella and make it a main dish.  If you like garlic, add some to zip it up.

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Fish Ka-Bobs  or  Just Ka-Bobs

    Ingredients:
        2 - Tablespoons - Olive Oil
        2 - Tablespoons - Fresh Lime Juice
        1 - Tablespoon - Dijon Style Mustard
        1 - Pound - Fresh Halibut, Swordfish, Salmon, or Tuna
        1 - Red - Onion (cut into 1/8’s)
        1 - Bell Pepper - Red, Yellow, Orange or Green
            (seeded and quartered)
        8 - Grape Tomatoes, or
        4 - Cherry Tomatoes (whole)

    Directions:
        1) In an 8 X 8 inch baking dish, blend oil, juice, and mustard.
        2) Cut fish into 16 - 1 inch cubes.
        3) Put fish into marinade and refrigerate (10 minutes)
        4) Turn to coat, return to refrigerator.
        5) Pre-heat the broiler or grill.
        6) Drain fish; reserve marinade.
        7) Thread fish and vegetables onto 4 skewers;  alternating each.
        8) Brush with marinade.
        9) Place skewers under broiler or on the grill.
        10) Cook about 3 minutes on each side; brushing
            with marinade between turns.
        11) Broil until fish is done and the veggie are browned  and crisp tender.

Needless to say,  there are many combinations to this recipe.  The most obvious one is to substitute fish for meat.  The other possibility is to leave out the fish and meat.  Add a few more veggies and spice up the marinade.  Try equal parts olive oil and balsamic vinegar or a raspberry vinaigrette.  The sky is truly the limit.
Amah

Next time "Frittatas" and More !!!