Parmesan Crusted Broccoli
By: Jenna Emanual Smith
1 bag frozen broccoli
Salt
Pepper
4 cloves of garlic minced (I use about 8 because we love garlic)
Olive Oil (about a 1/4 cup)
Parmesan Cheese
Preheat oven. Combine all ingrediants except parmesan cheese. Place into a caserole dish and top with parmesan cheese and bake on 350 for 15-20min.
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Quinoa
By Jeanne Megel
Toast the quinoa in a dry pot before adding the water. Just stir it constantly over a med. low heat until browned. It gives it an entirely different taste. It also makes a good breakfast cereal, served like oatmeal, with honey or brown sugar, etc.
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Steamed Veggies
By: Jeanne Megel
-We've done brussels sprouts, radishes, carrots, etc. We generally coat them with a small amount of olive oil and soy sauce or an herb mixture. Roast them on a baking sheet at 400 degrees until nicely browned. It takes all the bitterness out of the Brussels sprouts!
-Our other new favorite is mashed cauliflower. Steam or simmer until tender, mash like potatoes and add a small amount of butter and some parmesan cheese. It's really yummy and pretty good for you.
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Twice-Baked Mashed Potatoes
By: Jess Vanderhoff
Ingredients
4 russet potatoes
1/2 cup (1 stick) unsalted butter, plus more for greasing
1/2 cup milk
... 3 green onions, chopped
3/4 cup grated Cheddar
Salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Bake the potatoes until tender, 1 hour. Let cool enough to handle, and then scoop out the flesh into a medium bowl. Warm the butter and milk together in the microwave until the butter is just melted and the milk is warm. Add half the butter and milk to the potatoes and mash well with a potato masher or fork. Add the green onions and 1/2 cup Cheddar, and blend well with the potato masher, adding more of the remaining milk and butter if too dry. Season with salt and pepper.
Reduce the oven to 350 degrees F. Spoon the potatoes into a greased 1 1/2-quart baking dish and bake 15 minutes. Add the remaining 1/4 cup Cheddar on top and bake an additional 15 minutes. Serve.
u can also add bacon into it too
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7 up Bisquits
2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
... 1/4 c melted butter
Preheat oven to 450º
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown
2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
... 1/4 c melted butter
Preheat oven to 450º
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown
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Homemade Au Gratin Potatos
By Rachel Tarr (from Food.com)
Ingredients:
3/4 lb red potatoes or 3/4 lb potatoes
- 1 1/4 tablespoons butter
- 1 1/2 tablespoons flour
- 1 cup milk
- 1/2 garlic cloves , crushed
- 1/2 teaspoon salt
- 1/4 dash cayenne pepper
- 1/2 cup cheddar cheese
- 1/8 cup parmesan cheese , grated
Directions:
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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
By: Jess Vanderhoff
Ingredients
1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
... 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
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Roasted Potatoes with Greens
by Jess Vanderhoff
Ingredients
6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves
Directions
1.Preheat the oven to 400 degrees F
2.Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
3.Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted
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Roasted Green Beans with Mushrooms, Balsamic, and Parmesanby Heather Poe
(Makes 4-6 servings)
8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese
Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.
Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.
Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.
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RED PEPPER SAUCEby Rachel Tarr
1 lb asparagus stalks
3 large red peppers
3 1/2 T olive oil
1 T balsamic or rice vinegar
1/2 tsp fresh thyme Leaves
Salt & Pepper
Peel the asparagus if necessary, snap off the stems at the bottom, and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but stiil firm.
Drain under cold water and set the stalks aside. Rub the peppers in olive oil and broil on all sides until lightly scorched. Place the cooked peppers in a paper bag to steam for 10 minutes.
Remove the peppers and rub off the skins. Cut open and remove the stem, seeds and white flesh.
Puree the peppers in the food processor.
Mix in the olive oil, balsamic vinegar and thyme.
Adjust seasoning, adding salt and pepper if desired.
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Sesame Asparagus
Rachel Tarr
1 tablespoon sesame oil
1 ½ cups sliced asparagus
1 tablespoon sesame seeds
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 tablespoon minced shallot
½ cup bean sprouts
½ cup diced red bell pepper
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon soy sauce
Directions:
Heat sesame oil in wok or skillet over high heat. When hot, add asparagus, sesame seeds, ginger, garlic, and shallot. Cook 1 minute, stirring constantly.
Add sprouts and bell pepper and cook 1 minute, stirring. Add lime juice and soy sauce, stir to coat.
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