Beet Salad

Cooked:

beets
potatoes
carrots
broccoli
corn
shredded chicken (optional)

Uncooked:
celery
spinach

-Season with salt, pepper, cumin, lime juice and mayo (optional).

Garlic Red Potatoes

2 lbs red potatoes, cleaned and quartered
1/4 cup butter
2-3 tsp minced garlic
1 tsp salt
1/4 tsp pepper
2 tsp lemon juice
course ground garlic salt with parsley
parmesan cheese, optional


Preheat oven to 400 F.

Place butter in 9X13 dish and place in oven. Clean and quarter potatoes while butter is melting. Place potatoes, garlic, salt, pepper and lemon in dish in oven and mix. Cover with tinfoil. Cook about 40 minutes, stirring occasionally. Uncover, sprinkle with 'course ground garlic salt with parsley' and parmesan cheese (if desired) and cook an additional 10 minutes uncovered.

You can also mix all ingredients together and cook in the microwave for 15-20 minutes, stirring a couple times throughout. This tastes just OK I comparison to the baking method.

Broccoli Cheese Soup (From Pioneer Woman)

Rosemary Sweet Potato Stackers

1. 
   
2. 
   
3. Ingredients
4. 2 tablespoons organic butter, melted
5. 2 tablespoons coconut oil, melted
6. 2 tablespoons grated parmesan cheese, plus extra for garnish
7. 1 teaspoon fresh rosemary, chopped, plus extra for garnish
8. Sea salt and pepper
9. 5-6 large sweet potatoes or yams, thinly sliced

Instructions

1. Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking spray.
2. In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.
3. Add sweet potatoes and toss to coat evenly.
4. Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.
5. Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.
6. Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.

Butternut Squash Soup 2

Ingredients:

4 lbs whole butternut squash (about 2 medium)
2 Tbs butter
1 medium Granny Smith apple, (peeled, cored, and diced)
1/2 medium onion, diced
2 1/2 cups chicken broth
2 1/2 cups water
1 tsp salt, plus more if needed
1/4 tsp pepper
1/3-1/2 cup cream
1 Tbs brown sugar (opt)
pinch of nutmeg or pinch of sage (opt)

Directions:

Preheat oven to 350 degrees F.
Poke holes in squash with fork or knife. Microwave for 3 minutes each. Allow to cool. Cut in half, remove seeds, and place face down in baking pan. (I cover mine with tin foil). Put in oven and pour water into pan around squash halves. Bake 1 1/2 hours. (Alternately, you can brush halves with olive oil or butter, lightly salt and pepper them and cook them facing up for the same amount of time.)
Allow squash to cool slightly and scoop flesh out into bowl.
Melt butter in pan. Saute onion and apples until softened, about 7 minutes. Add squash, broth, water and seasonings. Mix and heat on medium low until it simmers. Continue to stir and simmer for about 15 minutes. Remove from head and stir in cream.
With an immersion blender or regular blender, puree the soup until smooth.

Squash Casserole

A great way to use up some of that extra squash when it is in season. For a different texture, try shredding the vegetables or adding some different veggies. I doubled the squash when I made it but didn't quiet double the rest of the ingredients, just to make it healthier.

Ingredients
(There are two additions of almonds in this recipe, just FYI)

1 Tbs olive oil
1 Tbs butter
1 small onion
2 cloves garlic
4 cups peeled and cubed yellow squash or zucchini (or a mixture)
1 tsp salt
1/2 tsp pepper
1/3 cup finely chopped, raw almonds
1 cup cheese (Cheddar, Colby, etc. whatever you have on hand)
1/2 heavy whipping cream (or 1/4 cup milk and 1/4 cup greek yogurt)
2 eggs
1 can of rotel or green chills (optional-for more flavor)
1/3 cup coarsely chopped roasted, salted almonds (I roasted my own in some butter)

Directions

Preheat oven to 400 degrees F.
Heat olive oil and butter in skillet over medium-high heat; cook and stir onion and garlic until softened, about 3 minutes. Add squash, salt and pepper (and rotel or chills, if desired). Mix to combine. Cover skillet and cook about 5 minutes, until squash is soft. Transfer to a large mixing bowl. (Or casserole dish, if you don't want to wash an extra bowl like me)
Mix raw almonds and 1/2 cup cheese together. Stir into squash mixture. Whisk cream and eggs in separate bowl. Stir into squash mixture. Pour squash mixture into a 9x13-in casserole dish; top with remaining cheese and roasted almonds.
Bake 25-30 minutes, until golden brown and bubbly.

Recipe from Allrecipes

Ratatouille

This is a great fall dinner food. Most everything is in season. You can add more eggplant if you want, or leave out the yellow squash and add more zucchini if that is all you have. I like it with less bell peppers, so I just added 1 cup instead of two. Delicious served with bread.

Ingredients:
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 tsp minced garlic
2 cups medium diced eggplant, skin on (1 medium eggplant)
1/2 tsp fresh thyme leaves (1/8 tsp dried)
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash (1 zucchini)
1 cup diced yellow squash (1 yellow squash)
1 1/2 cups peeled, seeded and chopped tomatoes (1 14.5 oz can diced tomatoes)
1 Tbs thinly sliced fresh basil leaves (1 tsp dried)
1 Tbs chopped fresh parsley leaves (1 tsp dried)
salt and pepper to taste

Directions:
Set a large sauté pan over medium heat and add olive oil.
Once hot, add onions and garlic. Cook, stirring occasionally, until lightly caramelized, about 5-7 minutes.
Add the eggplant and thyme to pan. Cook, stirring occasionally, until eggplant partially cooked, about 5 minutes.
Add green and red peppers, zucchini and squash to pan. Cook additional 5 minutes.
Add tomatoes, basil, parsley and salt and pepper to taste. Cook additional 5 minutes.
Serve hot or at room temp.

From Food network

Green Bean Casserole - Pioneer Woman (from scratch)

Ingredients

• 2 pounds Fresh Green Beans, Ends Cut Off (or frozen is okay--still blanch)
• 4-6 slices Bacon, Cut Into 1/4 Inch Pieces
• 1-3 cloves Garlic, Minced
• 1/2 whole Large Onion, Chopped
• 4 Tablespoons Butter
• 4 Tablespoons All-purpose Flour
• 2-1/2 cups Whole Milk
• 1/2 cup Half-and-half
• 1-1/2 teaspoon Salt, More To Taste
• Freshly Ground Black Pepper, To Taste
• 1/8 teaspoon Cayenne Pepper (I didn't add this)
• 1 cup Grated Sharp Cheddar Cheese
• 1 cup Panko Bread Crumbs (I do a thin layer of panko and a think layer of fried onions)
• Chicken Broth If Needed For Thinning

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. If sauce is too thick, splash in some chicken broth as needed. Turn off heat.

Add add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

Low Carb Lasagna

2 1/2 cups zucchini sliced lengthwise 1/2 inch thick (about 2 medium)
1/2 - 1 lb ground beef
1/4 cup onion chopped
2 small tomatoes chopped
1 (6 oz) can tomato paste
1 garlic clove minced
1/2 tsp oregano
1/2 tsp basil
1/4 tsp thyme
1/4 cup water
1/8 tsp pepper
1 egg
3/4 cup ricotta
1/2 c mozzarella cheese shredded
1 tsp flour

Saute zucchini until tender. Drain and set aside. Saute meat and onions until meat is brown and onions are tender. Drain fat. Add tomatoes, tomato paste, garlic, oregano, basil, thyme, water, and pepper. Bring to a boil. Reduce heat and simmer uncovered 10 minutes.

In small bowl slightly beat the egg. Add ricotta and and the flour.

In baking dish put 1/2 the meat mixture. Cover with 1/2 of the zucchini. Cover with the ricotta mixture. Add some mozzarella cheese. Repeat the layers one more time.

Bake covered 30 mintues. Uncover and finish 10 more minutes.

Asparagus, Leek, and Gruyere Quiche from Louise Rio

Oven Roasted Cauliflower with Garlic, Olive oil, and Lemon Juice

Oven Roasted Cauliflower with Garlic, Olive oil, and Lemon Juice

5 cups cauliflower, cut to eating size
1/4 cup extra virgin olive oil
1 TB garlic, minced/grated
2 TB lemon juice
1 tsp salt
1/2 tsp pepper
2 TB parm cheese, grated
1 chives, for ganish (I left this out since we have no garden anymore)

Preheat oven to 500 (I did 450) degrees. Place cauliflower in large roasting pan. Drizzle the olive oil over the cauliflower and season with the garlic, lemon juice, salt, and pepper. Put in oven for 15-20 minutes, stirring occasionally to ensure even roasting. Remove from oven and sprinkle with parm cheese. Garnish with chopped chives.

(PS. This is not my picture and I don't know why theirs looks so cheesy. 2 TB of cheese is not that much.)

Creamed Carrots

We usually double this recipe. Even the kids love it.

1 lb carrots, peeled and sliced
1 Tbs butter
1 Tbs flour
2 Tbs finely chopped onion
2 tsp minced fresh basil or 1/2 tsp dried basil
1/2 tsp seasoned salt
1/8 tsp pepper
1 cup evaporated milk

In a large saucepan, bring 1 inch water and carrots to a boil. Reduce heat; cover and simmer 7-9 minutes, until crisp tender.
Meanwhile, in another saucepan, melt butter. Stir in flour, onion, basil, seasoned salt and pepper until blended. Gradually stir in milk. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Drain carrots, pour on sauce and stir to coat.

From Taste of Home Cookbook

Oven Baked Zucchini Fries

3/4 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 tsp seasoned salt
1 (9 in) zucchini, peeled
1/4 cup butter or olive oil

Preheat oven to 425 degrees F. Grease baking sheet. Cut peeled zucchini in half lengthwise and remove any seeds. (I didn't bother with this because I used small zucchini with small seeds.) Slice zucchini into sticks. Combine bread crumbs, cheese and seasoned salt into pie plate. Dip zucchini into butter/oil, then press into bread crumbs. Shake off any remaining bread crumbs and place into prepared baking sheet. (I tossed zucchini in bowl with olive oil, and then with bread crumb mixture because it was faster.)
Bake 15 minutes, and then Broil for 5-10 more minutes, to make them crunchy.

Recipe from Allrecipes.com

Roasted Garlic Cauliflower

Ingredients

2 tablespoons minced garlic

3 tablespoons olive oil

1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese

salt and black pepper to taste

1 tablespoon chopped fresh parsley

Directions

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

from allrecipes

Roasted Brussels sprouts

I guesstimate all measurements on this recipe. Who knew Brussels sprouts could be so delicious!

1 1/2 lbs Brussels sprouts
3 TBS olive oil
3/4 tsp salt
1/2 tsp black pepper

Cut off brown ends of Brussels sprouts and pull off any yellow outer leaves. Mix in bowl with olive oil, salt and pepper. Pour on a baking sheet and roast at 400 degrees for 35-40 minutes, until crisp on the outside and tender on the inside. Shake pan from time to time to brown the sprouts evenly. Sprinkle with more salt and serve immediately.

By Ina Garten

Baked Broccoli

Both these recipes are a great way to change up Broccoli a bit. I estimated the amount of olive oil and spices in each recipe and they turned out delicious.

RECIPE 1
1 lb broccoli florets
1/4 cup olive oil
2 TBS brown sugar
1 1/2 TBS lemon juice
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp dried oregano (opt)
1/2 tsp dried thyme (opt)
1 pinch salt
1 pinch black pepper

Toss broccoli in bowl with oil and desired seasonings. Arrange in a single layer on a baking sheet with rim. Roast 425 for 15-20 minutes, until crisp tender and tips of some of the florets are browned.
allrecipes.com

RECIPE 2
1 lb broccoli florets
3 TBS olive oil
1 TBS lemon juice
salt
2 garlic cloves, minced
black pepper
Parmesan cheese

Toss broccoli in bowl with olive oil, garlic, and lemon juice. Sprinkle salt over top and toss to coat. Arrange in single layer on greased baking sheet with rim. Roast 425 for 15-20 minutes, until crisp tender and tips of some of the florets are browned. Put back into bowl and toss with pepper and Parmesan cheese.
foodnetwork.com

Mashed Cauliflower

Ingredients:
-2 heads cauliflower, trimmed and roughly chopped
-4-6 garlic cloves, whole
-2 tsp fresh thyme (or a little over 1 tsp dried thyme)
-4 Tbs butter
-3/4 tsp + salt
-1/2 tsp pepper

Bring a large pot of water to a boil.  Add the cauliflower and garlic and cook 6-8 minutes, or until fork tender. Drain and put in food processor or puree with an immersion blender. Add the butter, thyme, salt and pepper. Puree until smooth. Top with a little Parmesan cheese if desired. Serves 8.

Ensalada Rusa (Russian Salad or beet salad)

Ingredients:

• 2 small beets or 1 big beet, cooked, peeled and diced
• 3 medium potatoes, cooked, peeled and diced
• 2 carrots , cooked, peeled and diced
• 1/2 lb of corn
• 1 lb of broccoli or less
• 2 stalks of celery finely chop
• 1 chicken breast, cooked and diced - optional
• Salt and pepper to taste
• Dash of cumin
• Juice of 1 lime or lemon
• 1/3 cup Mayonnaise
• Parsley to garnish - optional

Preparation:

I usually cook the beets, potatoes and carrots together in a small amount of water (maybe 1 inch from bottom to top). The carrots will cook first, then the potatoes and last the beets. In another pot I cook the chicken, and when the chicken is semi cooked I will add the corn and broccoli. In a big bowl mix all ingredients, I sometimes do not feel like eating chicken and the salad still tastes great. I most of the time put mayonnaise in my salad because I like mayonnaise a lot but if you don't want to use mayonnaise you could replace it by using the juice of two lemons or limes instead of one. I accompany this salad with white plain rice. Makes about 5 servings.

Eggplant Casserole

Ingredients:

-2 medium eggplants

-Italian bread crumbs

-2 to 3 eggs

-olive oil

-1 large green pepper, chopped

-1 medium onion, chopped

-1/2 pound fresh mushrooms, sliced

-2 cans (14.5 oz each) stewed tomatoes

-mozzarella cheese, sliced

Directions:

Peel eggplant. Cut eggplant into 1/4 in slices. Place in colander and sprinkle with salt. Let stand 30 minutes. Rinse under cold water and dry with paper towels. Whisk eggs in small bowl. Place bread crumbs in a separate small bowl. In large skillet, heat a few Tbs of oil. Coat slices of egg plant in egg and then bread crumbs. Cook in skillet about 2 minutes each side, or until lightly browned. Transfer to 13x9 casserole dish. Sauté green pepper, onion and mushrooms in a small amount of olive oil for 5 minutes or until pepper and onion are crisp tender. Sprinkle over egg plant. Top with tomatoes. Bake, uncovered, at 350 for 25 minutes. Place cheese slices on top. Bake another 25-30 minutes or until cheese is melted.

Creamy green beans

Green beans
cream cheese
cream

Add cream cheese and cream to green beans until it is thick and soupy-ish. (I'll post a picture when I make it so you can get an idea).