Melissa's Scalloped Potatoes 4-5 medium potatoes peeled and sliced 3 Tablespoons of butter 2 slices of Provolone cheese 2 cups of warm water 3 Tablespoons of flour Place sliced potatoes in a buttered baking dish. In saucepan over low heat melt the butter and then add the flour and stir. Add the warm water and then the cheese. Pour this mixture over the potatoes and bake at 350 degrees for 1 hour.
Alyson's Veggie Casserole Saute onions, fresh crushed garlic and leeks in olive oil. Steam spinach, bok choy, and any other leafy greens. Boil 1/2 cup pasta or rice Put the pasta into a casserole dish. Lay 2 slices of Provolone cheese on top Pour the sautéed mix on top Drain the veggies and place on top. Lay 2 more slices of Provolone cheese on top Bake in oven for 20 mins. Eat and enjoy!!
Rita's Spring Vegetables Yellow squash Zucchini squash Broccoli Cauliflower Leeks ( if you can tolerate ) Salt and pepper to taste Dill ( to taste ) I use fresh Canola oil - as much as you like I don't have amounts of everything because I modified this from one of the dishes at the Whole Foods Market. I read the ingredient list and made it at home, leaving out foods we can't have. It is easy to make. Just use as many vegetables as you want and put everything else in according to taste. Cut squash in lengthwise pieces, not too thin. Cut broccoli and cauliflower in bite size pieces. Chop the leek. Steam everything lightly. They need to still be crunchy after cooking. Cool the veggies in ice water to prevent them from cooking any more. Drain and put in bowl. Chop the dill. Add salt and pepper and toss dill and oil with veggies. This dish tastes wonderful cold and will be great for summer.
Elise's Leek-Fennel and Cheese Casserole Take about 2 -3 cups of leeks and fennel and cut into small pieces steam until soft to touch. Take about 4-5 eggs and mix with 1-2 cups of cheese (provolone or muenster). Put all this together and mix well and add salt and pepper and garlic powder to taste. Add about 2 tablespoons of olive oil and put all of it into a casserole dish and bake at 350' for about 1/2 hour or until brown on top. You can even add some extra cheese on top for extra oomph!!!
Lisé's Garlic Oven Fries 4-5 Idaho or Yukon potatoes 1-3 tablespoons olive or canola oil 1 tsp or to taste garlic powder Salt to taste Preheat oven to 400 degrees. Scrub potatoes clean. Cut into wedges (I cut mine into about 1/2-inch wedges). I leave the skins on, but you can peel them if you desire.. Put potato wedges into a plastic bag and pour olive oil over them, then add garlic powder and salt. Close the bag and shake it up until all the wedges are covered with the oil and seasonings. Pour the potato wedges out onto a baking sheet and pop in the oven for about 20-30 minutes, depending on the size of your wedges. They will be a little brown on the outside and soft on the inside when they are done. These are scrumptious! Melissa's Fried Squash/Zucchini/Onion Slice them up and dip in egg, flour, garlic and salt mixture. Fry in olive oil until both sides are brown.
Rita's Cheesy Squash Bake 2 pounds yellow crookneck summer squash or zucchini 2 beaten egg yolks 1 cup plain yoghurt 1 tbsp flour 2 stiff beaten egg whites 1 1/2 cups shredded muenster cheese (6 oz). Yu could also use cheese slices 1/3 cup breadcrumbs - homemade yeast free of course 1 tbsp butter, melted Slice squash to make 6 cups. Cook, covered, in a small amount of salted water until tender. Drain well, sprinkle with salt. Mix together egg yolks, yoghurt, and flour. Fold in egg whites. IN a baking dish layer half the squash and half the egg mixture, and half the cheese. Repeat layers of squash, egg mixture and cheese. Combine butter and crumbs, sprinkle around edge. Bake in 350 degree oven for 20-25 minutes.
Carolyn's Zucchini Fritters 1 pound zucchini, cut in 1/4-inch cubes 8 scallions, thinly sliced 1 T. olive oil 1 c. mozzarella (or other cheese of your choice), diced 2 tsp. fresh dill, finely chopped pepper (if tolerated) 4 eggs, separated 1/4 c. flour Oil for frying Pinch of salt Saute zucchini and scallions in olive oil until brown but still firm. Place in bowl and stir in cheese, dill, and pepper. Add egg yolks and flour to zucchini mixture and stir until just blended. In a separate bowl, beat egg whites with salt until stiff peaks form, and then gently fold into zucchini mixture. Drop 1/4 cup of mixture into hot skillet with a thick layer of cooking oil. Fritters are done when the outside is brown and the inside is moist. Makes 12 to 14 fritters.
Lisé's Artichokes Rinse it off. Pull all the little brown leaves off. Trim the bottom of the artichoke until there is about 1/2 inch left on the step. Trim all the sharp points off the leaves with kitchen scissors. Then trim a good portion off the top leaves (where the artichoke opens up later after it is cooked. Steam it in a big pot of simmering water covered for about 45 minutes. When it is soft, pull it out of the water and drain upside down to get all the extra water out. The outer leaves tend to be tougher, especially the ones towards the bottom. You might want to ditch these before you start. Dip the leaves in butter and scrape the soft inside off with your teeth. Once you are finished with the thicker leaves and are getting towards the really soft inner leaves, pull them all out (be careful - it is HOT inside). The what you have left is the fluffy part that covers the artichoke heart (it's kind of flowery looking and silky). Yank all that off and scrape out with a spoon. What you have left is the most delicious part of the artichoke. Quarter it, dip it in butter and enjoy! You can also microwave them in a much shorter time.
Nicole's Artichokes Add one frozen on bag artichoke hearts, 12 oz is what I use. Put in blender. Prepare the artichoke if it is fresh. Rinse it off. Pull all the little brown leaves off and the one layer of outer leaves. Trim the bottom of the artichoke until there is about 1/2 inch left on the stem. Trim all the sharp points off the leaves with a kitchen scissors. Then trim a good portion off the top leaves (where the artichoke opens up later after it is cooked. Steam it in a big pot of simmering water (covered) for about 45 minutes or until soft, you can microwave them too. When it is soft, pull it out of the water and drain upside down to get all the extra water out. Scrape the soft part of each leaf with a spoon and then discard the leaves. Once you get toward the center you are at the heart. Be careful it is hot and it may be sharp if you missed some leaves. Once you get to the center you can put the whole piece into the blender. You want around 3 cups. This is much easier with frozen artichokes. In a pan sauté the garlic with butter. I love garlic so I use 8 cloves. You can use less if you like. Make sure to use a low heat so you do not burn the garlic or the butter. They should be soft and toasty. Then take a half a stick of butter and put it in the blender. Add 1/4 teaspoon salt and 1/4 teaspoon of pepper. Now blend it all together until it is a creamy texture spread on toast or dip with your favorite chips. I have also put it on top of pasta. Just a spoonful melts on to it and adds great flavor.
Carolyn's Cauliflower Purée 1 head (1 3/4 lbs.) cauliflower, stem and tough stalks trimmed, florets roughly chopped 3 cloves garlic, peeled 1-2 cups chicken stock (or water, although stock is preferable) 3 tbs unsalted butter, softened Coarse salt and freshly ground pepper Combine cauliflower, garlic cloves, and chicken stock or water in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10-20 minutes. Using a slotted spoon, transfer cauliflower to a blender or food processor. Process until smooth. (You'll probably want to add a little of the cooking liquid.) Add butter, and process a few seconds more. Season with salt and pepper, and serve hot.
Karla's Potato Cakes 2 tbs. finely chopped onions (optional) 3 medium potatoes, cooked, mashed and chilled (2 cups) 2 lightly beaten egg 1/4 cup flour In a skillet, cook onion in 1 tbs. putter. Drain onions, reserving dripping in skillet (refrain if onions irritate). Combine onions, mashed potatoes and egg. Shape into six 3-inch patties. Dip in the flour. (I will sometimes also add the flour into the actual potato mix). Add 3 tbs. butter to skillet. Heat over medium heat. Add potato patties and cook about 5 minutes on each side or until desired brownness. Serves 6.
Lisé's Zucchini Patties Zucchini Patties 2 cups grated zucchini 2 eggs - beaten 1/4 cup chopped onion 1/2 cup flour 1 cup shredded mozzarella salt and pepper In medium bowl, combine all ingredients. Heat oil in medium-high skillet. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
Lisé's New Potatoes with Chicken Stock 1-1/4 lbs. small new potatoes, scrubbed 1 Tbs. unsalted butter or margarine 1/2 cup chicken stock 1/8 tsp. salt optional 1/2 tsp. dried dill, or 1-1/2 Tbs. fresh dill, chopped Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender. Remove from steamer basket. Melt half the butter in a heavy nonstick skillet over medium heat. Sauté potatoes 4-5 minutes or until just crispy. Add stock and remaining butter. Simmer over medium high heat 5 minutes or until liquid has thickened. Season with salt and pepper to taste. Sprinkle with parsley and dill and toss. Prep: 5 min, Cook: 20 min.
Lisé's Baked Zucchini Fans Yield: 12 servings 3 tablespoons finely chopped onion 2 small cloves garlic, crushed 1/4 cup olive oil, divided 3 tablespoons soft breadcrumbs (you could use your spelt or other ok bread) 12 small zucchini Sauté onion and garlic in 2 tablespoons olive oil until tender. Remove from heat; stir in breadcrumbs. Set aside. Cut each zucchini into 4 lengthwise slices leaving slices attached on stem end. Fan slices out, and place in 15x10x1-inch jellyroll pans; brush zucchini fans lightly with remaining 2 tablespoons olive oil. Sprinkle each zucchini fan lightly with 1/2 teaspoon breadcrumb mixture. Bake at 350F for 15 to 20 minutes or until crisp-tender
Nicole's Stuffed Zucchini 4 zucchini squash 1-cup saltine cracker crumbs Shred one slice of mozzarella cheese for each zucchini Two garlic cloves chopped very fine or garlic powder 1/4 tbs. salt Cut off stems of zucchini. Cut them in half and length wise if they are long. Scoop out the seeds and chop 1/2 of it. Mix pulp with cracker crumbs, cheese, salt and garlic. Grease baking sheet Place zucchini cut side up and fill them with the pulp mixture. Bake for 45 min.
Catherine's Roasted Garlic Trim top off bulb to just expose garlic cloves Place the bulb (or several) on aluminum foil with all four corners brought up and twisted to look like Hershey kiss Sprinkle with olive oil Roast in a 350F oven until soft - about 45-60 minutes (do not let garlic burn) To serve: squeeze garlic to remove cloves I like to have one bulb per person. I used to use crackers, but, now will use toasted Spelt bread cut into squares - no butter required. Squeeze 1 clove per bread square and spread with knife. Delish! And on cooking there is not a strong garlic taste whatsoever - it's almost sweet.
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ICAMAInterstitial Cystitis Alternative Medicine Association |
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