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
  • 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

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)


·         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.


·         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


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.


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.

Thursday, July 17, 2014

Greek Lamb and Orzo

Enjoy this main dish with a glass of red wine.

You’ll Need
· 1 pound ground lamb
· 16 ounces canned stewed tomatoes, undrained
· 1 stalk celery, cut into ½ inch pieces
· ½ cup orzo
· ½ teaspoon salt
· ¼ teaspoon cayenne
· Plain yogurt

· Cook and stir ground lamb in 10-inch skillet until lamb is light brown; drain.
· Stir in tomatoes, celery, orzo, salt and red pepper.
· Heat to boiling; reduce heat.
· Cover and simmer about 12 minutes, stirring frequently until tomato liquid is absorbed and orzo is tender.
· Serve with yogurt.

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Wednesday, July 16, 2014

Cashew Chicken

You’ll Need
  • 2 pounds boneless chicken
  • ½ teaspoon salt
  • 1 ½ cups flour
  • ½ cup milk
  • 2 eggs, beaten
  • Peanut oil
  • 2 cans chicken broth
  • 2 to 4 Tablespoons cornstarch or potato starch
  • 2 to 4 Tablespoons water
  • 3 Tablespoons soy sauce
  • Green onions, chopped
  • Cashew nuts
  • Mix the salt and flour.
  • Cut chicken into small pieces; coat well with flour mixture and let the pieces sit in the mixture for 15 minutes.
  • Mix the milk and eggs.
  • Remove chicken from the flour mixture and place in the egg mixture; let stand for 10 minutes.
  • Remove chicken from the egg mixture and roll again in the flour mixture.
  • Heat peanut oil in skillet. Cook chicken in peanut oil and add more peanut oil as needed.
  • Keep warm in the oven.

To Make The Sauce
  • Combine the chicken broth, cornstarch, water, and soy sauce.
  • Cook over medium heat until thick.
  • Pour over chicken and enjoy.

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Tuesday, July 15, 2014

A Tapas of Chorizo with Sun-Dried Tomatoes and Cider


You’ll Need:
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 2 teaspoons paprika
  • 1 cup apple cider
  • 2 Bay Leaves, broken in half
  • 1 pound Spanish chorizo, cut diagonally, into 3/4-inch pieces
  • 1/4 cup sun-dried tomatoes, coarsely chopped
  • 1/4 cup chopped fresh parsley

In a Saucepan
Heat oil over a medium flame. Add onions and garlic; saute about 5 minutes, or until onions are translucent. Add paprika and cook 1 minute.

Add cider and bay leaves; bring to a boil. Reduce heat and simmer 5 minutes. Add chorizo and sun-dried tomatoes; simmer an additional 5 minutes. Remove bay leaves. Sprinkle with parsley. Serve hot with hearty bread to dip in sauce.
TipIf using Mexican, non-smoked chorizo, add five minutes to simmer time.