Monday, July 28, 2014

Tuna Fish Salad

A can of tuna fish is a helpful food to leave in your pantry for those days when you need a quick meal. Try this tuna salad recipe it contains yogurt and is quick and easy to make.

You’ll Need:
  • Tuna fish
  • Plain yogurt
  • Salt
  • Pepper
  • Additional ingredients (see list below)
Directions:
Empty the can of tuna into a small bowl.
Mix in just plain yogurt to bind the tuna.
Add additional ingredients to your liking.
Place over a salad or on a bagel or bread.

Ideas for additional ingredients:
Carrots, grated
Green or black olives, diced
Celery, diced
Cucumber, diced
Green or red pepper, diced
Dill pickle, diced
Hard boiled egg, chopped

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Friday, July 25, 2014

Parmesan Polenta


Some great things about this recipe is that is does not take a lot of ingredients and the ingredients are very basic. They come together to form quite a spectacular dish! Enjoy.

You’ll Need:
  • 9 ½ cups chicken broth
  • 2 cups yellow cornmeal
  • 1 cup grated Parmesan cheese
  • 3 Tablespoons butter
  • 1 teaspoon onion powder
Directions:

Bring chicken broth to boil in heavy large saucepan. Reduce heat to medium. Gradually whisk in corn meal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes. Remove from heat. Stir in Parmesan cheese, onion powder and butter. Season polenta to taste with salt and pepper.



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Thursday, July 24, 2014

Herbed Butter

Submitted by Linda B. at Westinghouse. Thank you, Linda B.!

You'll Need:
  • 3 teaspoons dried herbs or 4 Tablespoons of fresh herbs (any grown in your garden).
  • 1 /2 cup unsalted butter, softened
  • ½ teaspoons lemon juice
  • Dash of white pepper
Directions:
  • Mix in a medium bowl.
  • Use a wooden spoon to blend the butter, herbs, lemon juice and pepper.
  • Cover and refrigerate several hours before using to blend the flavors.
  • The herbed butter can be stored in the refrigerator 3 to 4 weeks or frozen up to 4 months.
  • Nice change on vegetables.
  • Try different combinations.
  • Use different thymes together. Lemon thyme, variegated thyme and mother of thyme is a nice combination when used fresh.
  • Parsley, lemon balm and basil is a good combination and of course parsley, rosemary and thyme.

Wednesday, July 23, 2014

Zucchini Casserole

Submitted by Sue at HHM. Thank you Sue!

You'll Need:
  • 1 large zucchini, chopped
  • 1/2 lb. sausage
  • 1 small onion, diced
  • fresh garlic to taste
  • tomatoes, chopped ( or tomato sauce)
  • black pepper to taste
  • mozzarella cheese, cubed
Directions:
  • Steam the chopped zucchini.
  • Brown the sausage with the chopped onion and garlic in a skillet with a small amount of olive oil if needed.
  • Drain meat if needed.
  • Mix the steamed zucchini and browned sausage with the tomatoes or tomato sauce.
  • Add the cubed cheese and heat until the cheese starts to soften.


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Tuesday, July 22, 2014

Stuffed Tomatoes

You'll Need
  • 6 tomatoes
  • 1 Tablespoon chopped garlic
  • 1/2 pound ground beef
  • Medium pepper, diced
  • 3 garlic cloves, minced
  • 1/2 cup tomato sauce
  • 2/3 cup shredded cheese
  • 1 teaspoon oregano
  • 2 Tablespoon chopped basil
  • Salt and Pepper
Directions

Preheat oven to 400 F. Scoop out tomatoes, but leave enough in to create a bowl. Saute onion, pepper and garlic in olive oil. Add ground beef. Season with salt, pepper and herbs. Fold in sauce. Stuff into tomato and top with cheese.


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Monday, July 21, 2014

Eggplant, Zucchini and Mushroom Casserole

This is a completely vegan, gluten-free, dairy dish. Or you can add additional fillings as you see fit.

Eggplant, Zucchini and Mushroom Casserole

You’ll Need:

·         1 eggplants (approximately 12 ounces each)

·         1 zucchini or as many as you need to total (8 pound)

·         4 ounces mushrooms

·         1/2 small onion

·         3 cloves garlic

·         1/4 cup fresh parsley, chopped

·         1/2 teaspoon dried Italian seasonings

·         3/4 teaspoon salt

·         Pinch of crushed red pepper

·         Olive oil

·         One can tomato sauce (approximately 14 ½ ounces)

Directions

·         As thinly as possible, slice eggplant either lengthwise or in circles. Lightly salt them and set aside.

·         Next slice zucchini in match stick lengths or in thin circles. And set aside.

·         Thinly slice onions. Set aside.

·         Chop garlic set aside.

·         Chop parsley set aside.

·         Now preheat oven to 350.

·         Next heat 1/2 Tablespoon of olive oil in a sauce pan on medium-low heat. Once heated add garlic and a pinch of crushed red pepper. Saute until fragrant, add tomato sauce and reduce to simmer. Simmer for approximately 10 minutes. Add parsley and mix well. Remove from heat.

·         Now heat olive oil in skillet (place enough oil to cover bottom of pan. Add eggplant and on medium heat cook eggplant on both sides until tender. Continue to cook all of eggplant and add more oil to skillet as needed.

·         Now in same pan add some more olive oil and sauté zucchini, mushrooms and onion. Sauté until vegetables become slightly softened. Add Italian seasonings, salt and additional crushed red pepper if you would like.

·         Coat the bottom of a 8x8 baking dish with olive oil. Then place a layer of eggplant (half the amount), followed by a thin layer of sauce, then add the veggies mixture and another thin layer of sauce. Top with the rest of the eggplant and cover with sauce. Note: Depending on how thin you cut the eggplant you might need to overlap layers. And if you end up with extra sauce that is ok you can save it to serve with the dish.

·         Cover dish and bake at 350 for 30 minutes.

·         Garnish with fresh parsley, basil or oregano.

Tips

·         You can add a grating cheese between layers to this dish if you would like.

·         Serve with a nice piece of garlic bread.

·         This is a great dish to cook in stages. Chop the zucchini, onions and mushrooms after dinner or before you go to work. Then when you get home this portion of the dinner is already done.


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Friday, July 18, 2014

Homemade Granola


Granola makes a wonderful gift! Make a big batch and share with friends.
You’ll Need

  • 4 cups oats (use quick oats for a granola bar with a softer consistency and old-fashioned oats for granola with a harder consistency)
  • 8 Tablespoons softened butter or 7 Tablespoons coconut oil
  • 7 Tablespoons brown sugar (1/2 cup minus one Tablespoon b/c 8 Tablespoons equals ½ cup)
  • ¼ cup to 1/3 cup chopped nuts of choice
  • A pinch of salt

Directions

Preheat oven to 350. Grease a 9 x 13 inch baking pan. Mix all of the above ingredients together. Place mixture in greased baking pan. Bake for 23 to 25 minutes or until lightly browned. Let sit and slightly cool. Roughly cut into chunks or crumble into loose granola.


Variations

Get creative with this recipe. Add some ground flax seed, sunflower seeds, raisins, dried fruit or, shredded coconut. Add some cinnamon or a teaspoon of vanilla. Or you could add a tiny bit of maple syrup or honey. A tip is when adding some other form of food that could sweeten the granola, hold back a tiny bit on the amount of brown sugar. You could also add a ½ cup to ¾ cup of nut butter and leave out the chopped nuts. This recipe serves as a very versatile base. Store the granola in an airtight container.  Have fun with this recipe and enjoy!!


Serve this granola mixed into some plain yogurt for a delightful breakfast.