Spicy Green/Yellow Beans

I had the starch and the protein figured out tomight and because they are pretty much the only vegetable I have in the freezer right now green beans rounded out the meal. We had an abundance of beans this year from our garden so I kind of got a little sick of them for a while. We haven't had any for some time now but I still felt the need to change them up a bit.

Beans (as much as you need to feed your family)
1 Tbsp butter
1 Tbsp mustard
1 tsp Harissa or any other spicy seasoning blend you just love

Boil the beans until they are just done. You want them to still have a bit of bite to them. Drain and place pan back on stove and add butter, mustard and seasoning. Pour beans back in pan and stir to coat.

Sweet Potato Steak Fries

As I was trying to plan what I am going to make for dinner tonight I determined that my starch was going to be sweet potatoes and I realized that I have not yet posted the recipe for these. I thought that stragne because it is one of our favorite side dishes. I still don't know what my protein will be but atleast I know anything will go with sweet potato fries. I call them steak fries because they are cut thicker and bigger than regular fries.

1 sweet potato per person (less if they are the bigger ones)
1 tbsp oil per potato
seasoning of choice

Peel and cut your sweet potatoes into wedges. Spread out on a baking sheet. Drizzle with oil and sprinkle on seasoning. Toss until all wedges are coated. Spread in an even layer. Place in a preheated 375F oven for 30-45 minutes (time depends on how thick the wedges are and how much you have on the sheet).

You can dip in ketchup just as you do regular fries or you can use your favorite dipping sauce. You can even use the BBQ Tartar sauce from my fish stick post as a dipping sauce just add a touch of the pickle juice instead of the chopped pickles so it's easier to dip in.

Sweet potatoes are rich in vitamin A & C which are powerful antioxidants. They are also rich in potassium which help people with stomach ulcers and other digestive problems. There are many benefits to eating sweet potatoes over regular white potatoes. We rarely eat white potatoes anymore.

When buying sweet potatoes make sure you get sweet potatoes and not yams. Yams do not have as many health benefits and are sweeter. I buy the orange or you could even call it pink sweet potatoes. I find they taste and cook up the best. I said in the recipe to peel the potatoe but you don't have to. There are many nutrients in the peels themselves. If you don't peel them though make sure to clean them very well.

Holiday Stuffing

In honor of it being Thanksgiving I am posting my stuffing recipe. I probably should have posted it before the holiday so you could have a chance to make it yourself, but I couldn't quite remember how exactly I did it or the measurements of the ingredients I put in so I had to wait until I made it again. I measured everything out this time and am able to give it to you now. At least you can have it for the next holiday dinner you plan.

3 Tbsp butter
1/2 onion chopped
5 celery stalks chopped
2 large apples chopped
1 cup dried cranberries
1 cup chicken stock
1 cup cranberry, orange or apple juice
5 cups bread diced
3 tbsp stuffing or holiday seasoning
salt and pepper to taste

In a large skillet melt the butter. Add the onion and cook until soft. Add celery, apples, cranberries and seasoning and cook until tender. Add the chicken stock and juice and heat through. Toss in the bread cubes until they are all coated. Pour into a casserole dish and bake at 350F for 25-30 minutes.

You can mix up your juices by using two kinds or even all three. Add the zest of an orange for a fresh citrus flavor. You can also change up the taste by using all different kinds of bread. I used multi grain and rye for mine today. It is better when you use an artisan bread instead of plain white loaf. Stuffing and holiday seasoning will probably only be available around the holiday seasons or in speacialty stores.

Hot Macaroni Salad

I made this dish for dinner tonight to go with prok chops. I made mine a bit spicy but you can alter the flavoring any way you like it. This can be a side dish or a meal in itself.

2 cup whole wheat macaroni noodles
2 cups peas
1/2 cup mayo
1/4 ranch dressing
1 Tbsp mustard
2 cups grated cheese
1 Tbsp garlic seasoning
1 Tbsp Cajun or Taco seasoning
2 Tbsp melted butter
1 cup bread crumbs
1/4 cup cornmeal

Cook macaroni. Just before you are about to drain the macaroni pour in the peas. Don't actually cook the peas this is just so they don't go into the mixture frozen. Drain your peas and macaroni. In a casserole dish mix the mayo, ranch dressing, mustard, grated cheese, and seasonings. Add the macaroni and peas and stir to combine. Preheat oven to 350F. In a seperate bowl mix the bread crumbs and cornmeal then sprinkle over the macaroni salad. Bake for about 15 minutes or until bread crumbs are golden brown.

You can make everything but the bread crumb topping in advance and keep in fridge until ready to bake. By the time the breadcrumbs are crispy, golden brown the macaroni will be heated through.

To change the flavoring you can use any of the different flavor of ranch dressing or change up the seasoning blends. You can add any dip mix as a flavoring as well. I didn't give a specific cheese because you can use any cheese you like really. Cheddar, 1/2 cheddar 1/2 mozarella, jack cheese, Jalapeno cheese, etc. If you like it really cheesy feel free to add more cheese.

Corn Muffins

Corn muffins can be a creamy, moist alternative to rolls at any dinner. I've tried a few times to make these but they have come out dry and heavy or crumbly. Then one day I was watching the food network and one of the chefs put creamed corn in there recipe. So I took the recipe I had and took a few things out and added the creamed corn and SURPRISE they turned out great. They do go bad fast so keep any extras in the fridge...well that`s if you have extras left over.

1c yellow cornmeal
1c flour
1 tsp baking soda
1 tsp salt
1 egg
3/4c buttermilk*
1 small can creamed corn (250ml)
1 egg
1/4c melted butter

In a large bowl mix all the dry ingredients together and make a well in the center. Pour in all the wet ingredients and mix just until everything is combined. DO NOT OVER MIX. Spoon mixture into greased muffin pan or loaf pan and bake at 425F. Muffins will need to bake for about 12-15 mins and the loaf will need 25-30 mins.

*If you don't have or don't want to buy buttermilk you can substitute 1/2c milk and the juice of one lemon. Buttermilk is a great baking ingredient because it actually is not very fattening despite what it's name suggests. It adds a tangy richness to any baked good. If you are worried that you will not use up the whole carton before the best before date you can freeze the rest. I suggest freezing in 1/2 cup portions.

Potatoes Packets

When I was growing up my mom used to make these cheesy potatoes every summer on the BBQ. All you have to do is thinly slice as many potatoes you need to feed your family. Lay out a layer of tin foil (enough to spread potatoes and then fold over). Spread foil with oil and then arrange potatoes in no more than two layers. The thinner the potato the better and faster they cook. Shred some carrots and spread on top of the potatoes. Top with shredded mozarella cheese and sprinkle with caraway seeds. Fold over the sides to cover top. It should look like a package. Place on a MEDIUM heated BBQ and cook until you can stick a fork into the potatoes with no resistance.

You can do a variety of "Packets" by changing the seasoning or cheese.I usually don't have caraway seeds on hand so I have used taco seasoning, garlic seasoning or Italian seasoning and it turns out just as good. You can play around with whatever is in your cupboard. Potatoes are pretty neutral in taste and can handle most flavors you can throw at them.

I made one last night that was just potatoes and I dolloped butter all around the potatoes and then sprinkled with garlic seasoning.

Zucchini

Yes it is that time of year. If your garden is anything like mine it is producing an abundance of zucchini. Last year I planted 3 plants and had enough zuchini to feed the entire town. This year I only planted one and I still have tons. I don't know why of all the vegetables in my garden zuchini is the only one I never have a problem growing.

Breaded Zucchini Roast
Thinly Slice enough zucchini for your family
Toss with 2 tbsp balsamic vinegar, 1/4c olive oil, 2 tbsp honey, 1 tbsp herbs de provence or Italian seasoning
Spread evenly in a baking dish (I used a 9x13 glass dish)
In a seperate bowl mix 2tbsp melted butter with 1 cup bread crumbs and 1tbsp herbs de provence or italian seasoning. Sprinkle over zucchini.
Place in a 375F oven for approx. 30 mins.

NOTE: you may need to alter the amount of ingredients depending on your famliies tastes and the amount of zucchini you use. Just remember it is better to add too little than too much. You can always add more, you can never take away.

Parmesean Zucchini Sticks
Cut Zucchini into strips (about finger length and width)
Toss with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 2 tbsp garlic seasoning and 1/4c parmsean cheese. Place on a baking sheet and bake at 350F for about 40 mins.

Chocolate Chip Zucchini Loaf
1/2c butter
2 eggs
1c brown sugar
1/4c milk
2c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 mashed ripe banana
1 1/2c grated zucchini
Chocolate chips

Blend butter and sugar. Add eggs one at a time. Add the flour, baking soda, baking powder, salt and milk. Mix in banana, zucchini and chocolate chips. Bake at 350F for about 50 mins. I didn't give a measurement for the chocolate chips because you can add as much or as little as you like.

I am going to try to come up with a chocolate zucchini cake topped with a sour cream glaze this weekend. I have an idea of how the recipe should go but I won't post it until I try it myself. So come back on Monday and see if it worked.

Another great way to use zucchini is to grate it into your tomato sauce. Either your homemade version or it make a store bought one even healthier and if you puree it they'll never know it's in there.

BBQ Sauce

You don't need to buy BBQ sauce you can simply make your own. Also good for those times you run out and don't have time or evergy to go to the store.

1 cup ketchup
1/2 cup honey or maple syrup
1 tbsp garlic seasoning or minced garlic
1 tsp smoked paprika
1 tbsp taco or BBQ or Cajun seasoning
2 tbsp sweet chili sauce (optional)

I keep the cheap no name ketchup on hand to make BBQ sauces. It's only for the tomato flavor. Trust me it make no difference in the taste if you use the cheap kind. This is coming from a heinz girl. Feel free to change things up a little. Like if your family likes things hot add some hot sauce or crushed chilis. You can change up the spices as well by adding dip mixes or your favorite herb mix. You can add more honey or maple syrup to make it stickier or less if you prefer it less sweet.

Whole Roasted or BBQ'd Carrots

Whole carrots (1-3/person)
Olive oil
Balsamic Vinegar
Garlic Seaoning

Layout pealed carrots (DO NOT CUT CARROTS) in a shallow baking dish. Drizzle with olive oil and balsamic vinegar (just a drizzle) a sprinkle with garlic seasoning. I didn't put amounts in because it depends on how many carrots you use so just eye it and remember it is better to add too little than too much. You can always add more seasoning after but you can never take away. Toss the carrots until coated. If you are roasting put the dish in a preheated 400F oven for about 30 minutes. You can put it in at the same time as your meat. If you are BBQing put each carrot on the BBQ on other side from meat for about 15-20 minutes. Cooking times depend on how tender you like your carrots. I prefer mine with bite but some like theirs mushy so test them after 15 minutes.

TIP: To change it up once in a while you can add a drizzle of honey or change the seasoning or inteade of vinegar use an oil based salad dressing.