Creole Rice

Posted on Categories Vegetables and Sides
2 cups rice, cooked
1/2 pound fresh mushrooms, trimmed and thinly sliced
2 fresh tomatoes, chopped
2 green peppers, seeded and thinly sliced
3 tablespoons butter
Salt & Pepper to taste

Cover cooked rice and keep warm in 250* oven. Melt butter in a large pan and add all vegetables. Saute for 10 minutes. Add warm rice to pan and toss gently with a large fork. serves 5-6

Barley or Farro Pilaf

Posted on Categories Vegetables and Sides
2 tablespoons butter
2/3 cup uncooked barley or farro
3 tablespoons minced onion
1/4 cup celery, chopped finely
2 cups any type broth
2 tablespoons parsley
Salt & Pepper to taste

In an ungreased 5 cup casserole, mix all ingredients. Cover and bake at 325* until done, about 1 hour. serves 4

Sesame Carrots

Posted on Categories Vegetables and Sides
3 tablespoons butter
1 teaspoon sesame oil
1 medium onion, chopped
4 cups thinly sliced carrots
2 tablespoons whole sesame seed
1/2 teaspoon ground ginger
Salt & Pepper to taste

Saute onions in butter over medium heat until soft. Add carrots and sesame oil. Sprinkle sesame seed, ginger, seasonings over all. Stir occasionally, cooking approximately 5-10 minutes until done. serves 4

Sicilian Surprise

Posted on Categories Vegetables and Sides
3 cups eggplant, chopped
1/2 cup green pepper, chopped
1 onion, chopped
2 cloves garlic, chopped
1/2 cup olive oil
1 cup tomato paste
1 tablespoon worcestershire sauce
4 ounces mushrooms, sliced
1/4 cup water
1/2 cup stuffed green olives
1/2 teaspoon sugar
3 teaspoons oregano
Salt & Pepper to taste

Combine first 4 ingredients with oil and cook 10 minutes. Add remaining
ingredients and simmer 20 to 30 minutes, or until vegetables are tender. Serves 8 as a side dish or over pasta.

Tipsy Zucchini Saute

Posted on Categories Vegetables and Sides
3 cups sliced zucchini
1 onion, chopped
2 tablespoons butter
1/4 cup white wine (or 1/4 cup apple juice)
1/4 cup sunflower seeds or slivered almonds
Saute onion gently in butter for about 2 minutes. Add zucchini and stir gently for 5 minutes over low heat. Do not over cook or let get mushy. Add wine and simmer about 1 minute. Add sunflower seeds or slivered almonds and serve. serves 2-3

Zucchini Casserole

Posted on Categories Vegetables and Sides
6 medium zucchini, cut into thin slices
1 cup water
8 slices bacon, diced
1 large onion, chopped
1 large clove garlic, minced
4 slices white bread, diced
2 cups shredded Cheddar cheese
Salt & Pepper to taste
4 teaspoons Italian seasoning
1 – 15 ounce can crushed tomatoes
1/2 cup grated Parmesan cheese

Steam or boil zucchini until tender, about 5 – 8 minutes. Drain. In medium skillet, cook bacon until crisp; remove from pan. Add onion and garlic to the skillet and saute until the onion is tender. Drain. Stir onion-bacon mixture into drained zucchini. Add remaining ingredients except Parmesan, and toss until well coated.  Spoon zucchini into a 13×9 baking dish. Sprinkle with Parmesan cheese. Bake at 350* for 20 minutes or until bubbly. serves 8

Green Beans Almondine with Lavender Dill Butter

Posted on Categories Vegetables and Sides
1/3 cup sliced almonds
1 pkg frozen cut italian green beans
4 tablespoons Lavender Dill Butter – – (2 Tbsp fresh dill, finely chopped — 1 Tbsp organic culinary lavender buds, finely chopped — 2 sticks butter, softened — 2 garlic cloves, minced — Mix all ingredients into softened butter & store in glass container in refrigerator until needed).
Salt & Pepper to taste

Place the sliced almonds in a large skillet, and toast them over medium-low heat, tossing frequently, until golden brown. Remove the almonds from the skillet, and set aside. Steam the green beans until desired tenderness, drain them and put into serving bowl. Stir the Lavender Dill Butter into the beans and coat well.  Sprinkle with the almonds, and serve hot. serves 3-4

Green Beans Estele

Posted on Categories Vegetables and Sides
2 pounds fresh green beans
8 slices bacon
1 medium onion, thinly sliced
1 tablespoon flour
1/2 cup beef broth or vegetable broth

Steam beans until desired tenderness. In a pan fry bacon until crisp and remove from pan. Cook onion in bacon fat until dark brown. Add flour to onion. Stir in broth and simmer until smooth. Pour over hot drained beans and toss. Crumble bacon over top. serves 5-6

Deviled Ham and Kale

Posted on Categories Meats, Poultry and Seafood
2 lbs fresh kale
1 cup boiling water
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons bacon fat, or butter
2 cups diced, cooked, smoked ham
1 teaspoon mustard
2/3 cup bread crumbs
2 tablespoons butter, melted

Wash kale, trim off and discard coarse stems. Place kale in saucepan with boiling water. Cover and cook 20 minutes or until almost tender. Remove from heat and add next 3 ingredients. Turn into a casserole dish. Mix ham with White Sauce and mustard. Spoon over kale. Mix bread crumbs with melted butter.  Sprinkle over the top. Place in a preheated oven at 400*, 10 minutes or until brown. serves 4.

Pork Sate

Posted on Categories Meats, Poultry and Seafood
2 tablespoons minced onion
2 tablespoons ground coriander
1 tablespoon brown sugar
1 teaspoon salt & black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
3 tablespoons fresh lemon juice
1/4 cup soy sauce
2 lbs boneless lean pork, cubed

Combine the first 9 ingredients. Add pork cubes to marinade. Mix well. Cover and refrigerate 10 hours or overnight When ready to cook, string meat on skewers and broil over a slow-burning charcoal fire, turning to brown on all sides.  Baste often while cooking with salad oil or melted butter. Cooking time depends upon heat of fire. serves 4.