Butternut Squash

Butternut Squash

Ingredients:

• 1 butternut squash, peeled and cut into 1 inch squares with seeds and gunk removed
• 2 tsp. mined garlic
• olive oil
• sea salt and black pepper

Directions:

1. Pre-heat oven to 400 F
2. Mix garlic with olive oil in a bowl 
3. Add salt and pepper
4. Toss squash to make sure each piece is coated
5. Place on baking sheet and roast for 20 minutes

Serves 2

Roasted Cauliflower

Roasted Cauliflower

Ingredients:

• 1/2 head of cauliflower, washed, cut into bit-sized florets
• 1/4 cup grated Parmesan
• 1/4 cup olive oil
• sea salt and pepper to taste
• 1/2 cup breadcrumbs

Directions:

1. Pre-heat oven to 400 F
2. Mix all ingredients except cauliflower in a bowl and mix well
3. Coat each floret as completely as possible with the mixture (if more mixture is needed, simply add more of each in appropriate proportions)
4. Spread over nonstick aluminum foil
5. Roast until golden brown - about 30-40 minutes

Serves 2

Red Potatoes - Crushed and Cheesy

Red Potatoes - Crushed and Cheesy

Ingredients:

• 4 small red potatoes
• 2 slices beef bacon, crushed very small
• Spice Mixture (amounts according to taste)
• Olive Oil
• Sea Salt
• Black or Seasoned Pepper
• Garlic
• Chives
• Dill
• Shredded Cheese

Directions:

1. Boil potatoes until fork tender
2. Mix all other ingredients except the cheese in small bowl
3. When done, press potatoes covered with a paper towel with your palm until nearly flat
4. Pour spice mixture equally over each potato
5. Cover each potato with the shredded cheese of your choice - I recommend something light rather than cheddar - like mixed Italian, Mexican, Pepper Jack, Mozzarella, Parmesan etc.
6. Broil until cheese is melted and browning

We used this as a meal. It can also make a nice side dish for a good steak.

Kim's Peach Tart

Recipe of the Day:

Kim's Peach Tart

Original recipe taken from the 7/15/15 Dallas Morning News with a credit given to Walter Priddy (not sure who Kim might be). We did modify it. It is great and we agree that green apples could replace the peaches.

Ingredients:

• 1 frozen puff pastry sheet, thawed
• 2 tbsp. flour
• 4 tbsp. sugar
• 2 tbsp. brown sugar
• 1 tsp. ground cinnamon
• dash nutmeg
• dash sea salt
• 1 tsp. lemon juice
• 1 tsp. vanilla extract
• 3 cups sliced and peeled peaches

Directions:

1. Heat oven to 425
2. Roll pastry to eliminate any creases
3. Turn all sides up and round the corners
4. Place on a cookie sheet
5. 
   
6. Mix flour, 2 tbsp. sugar, brown sugar, cinnamon, nutmeg and salt
7. 
   
8. Toss sliced peaches with lemon juice, vanilla extract and 2 tbsp. sugar
9. Spread the flour mixture over the pastry dough
10. Lay the peach mixture over the flour mixture, leaving some room (1/2 inch) at the edges
11. Bake 18-20 minutes. Pastry edges should be light brown.

Serves 8 (or 2 people 4 times, the way we like it)

Contrived Ground Beef Recipe

Contrived Ground Beef Recipe:

I did this (as best I can remember) with leftover ground beef. It's always a wonder what you can do with it, and most of it can just be made up dependent on what you have on hand. Be creative with it. That can be enjoyable and the results are hard to repeat but can be quite interesting.

Ingredients:

• Leftover ground beef
• Chopped onion (red, white, green, scallions - not yellow or Vidalia)
• Tomato sauce
• Minced garlic
• Cumin
• Cilantro
• Sea salt
• Black pepper

Directions:

1. If ground beef is not cooked, brown it in a skillet
2. Add all ingredients - cook until all ingredients are soft and mixed in.

May be used for tacos, enchiladas, etc., or for Italian dishes if you add oregano, dill and Italian seasoning and serve over pasta of any type.

Flexible Frittata

Recipe of the Day:

Flexible Frittata

OK, I have some other specific recipes for frittatas on the web site. This one is quite different and you can make it "differenter" to suit your taste.

Ingredients (use small amounts - I have not put amounts because they depend on what you use):

• 3 eggs, beaten with milk, sea salt and pepper
• vegetables of your choice
• snap peas, chopped small (can use almost any vegetable)
• onion, green or other, chopped small
• scallions (the real ones) chopped small
• meat of your choice, chopped small
• turkey pepperoni
• ground beef
• shredded cheese of your choice - cheddar (mild or sharp), Mexican, Italian
• tomato sauce
• chopped fresh chives
• chopped fresh dill

Directions:

1. sautee all ingredients (except the eggs) until soft in a cast iron skillet
2. sprinkle with 1/2 the cheese and cook until cheese is melted 
3. add egg mixture and cook about 5 minutes
4. place skillet in preheated broiler on high
5. when eggs are nearly done to your liking, sprinkle top with rest of cheese
6. keep under the broiler until cheese is melted and slightly browned

serves 2

Stuffed Green Peppers for Two

Stuffed Green Peppers for Two

Ingredients:

• 1 large green pepper
• 1/4 lb. ground beef
• 4 oz. tomato sauce
• 1/8 cup uncooked instant rice
• 1/2 tbsp. chopped onion
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• 1 egg beaten
• 2 tbsp. shredded cheese of your choice

Directions:

1. Cut pepper in half top to bottom, clean and remove seeds
2. Blanch pepper in boiling water 5 minutes
3. Drain pepper and rinse in cold water
4. 
   
5. Combine beef, 1/8 cup of tomato sauce, rice, 1 tbsp. cheese, onion, salt, pepper and egg - mix well
6. Place beef mixture in each half of the pepper
7. Cover with remaining tomato sauce
8. Cover and bake on 350 degrees for 45-60 minutes - until beef is no longer pink
9. Sprinkle top of each pepper with remaining cheese
10. Return to oven for 5 minutes until cheese has melted

Trout with Snap Peas

Trout with Snap Peas

Ingredients:

• 2 whole trout filets
• 1 tsp. olive oil
• 1 tsp. lime juice
• 1/4 tsp. cumin
• 1/4 tsp. sea salt
• 1/8 tsp. black pepper
• 
  
• 1 cup snap peas, trimmed and halved
• 1/4 cup sliced shallots (don't use green onion if you can avoid it - too strong)
• 1 tsp. chopped fresh dill

Directions:

1. Pre-heat broiler to high
2. Arrange trout on a baking sheet/pan, flesh side up
3. Brush trout with 1/2 of the olive oil
4. Drizzle lime juice on top
5. Sprinkle with salt, pepper and fresh cumin (if you desire)
6. Broil until done to your taste.
7. 
   
8. Heat skillet over high heat
9. Combine peas, shallots in small bowl
10. Add rest of olive oil, peas and shallots to skillet
11. Coast well, stir often
12. Add dill and salt for last minute or so.
13. Serve over the trout

Serves 2