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Archive for the ‘veggies’ Category

roasted asparagus

Place asparagus on baking sheet.  Drizzle with olive oil, sprinkle with salt (& pepper, optional).  Roast at 400 for 25 to 30 minutes, until tender.

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Bring to a boil…

  • 1 qt cider vinegar
  • 1 cup pickling salt
  • 3 qts water

In each quart jar put…

  • 1/2 tsp alum
  • 1 hot pepper (I forgot, so I just sprinkled some red pepper flakes in)
  • several cloves peeled garlic (I used 3 cloves, cut in half)
  • dill – top & bottom
  • cucumbers (I prefer whole, but I did make spears and circles b/c some were too big)

Pour vinegar mix in jars and seal – steam canner for 10 minutes.

Yield: 9 quarts

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from Grandma’s kitchen

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cucumber cups

I totally stole this from FamilyFun.com, but how cute!  And I can think of so many variations.

 
6 medium cucumbers
1 (8-ounce) container red pepper hummus
1(8-ounce) container lemon hummus
Chopped chives for garnish

1. Create decorative stripes on the sides of the cucumbers using a vegetable peeler (for wide stripes) or a citrus zester (for thin stripes).  The picture above shows a combo of both. 

2. Cut the cucumbers crosswise into 3/4-inch-thick rounds. Using a teaspoon or melon baller (I used an apple corer), scoop out the seeds to form a well, about 1/3 inch deep, in each slice. (A great job for kids!)

3. Spoon about 1/2 tablespoon of the red pepper hummus into the wells of half of the cucumber cups, mounding it slightly. (For a fancier look, use a pastry bag fitted with a large star tip and pipe in the filling.) Repeat the process with the lemon hummus and the remaining cups.

4. Sprinkle all with chopped chives. Serves 20 (makes about 64 cups).

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from FamilyFun.com

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FYI:  all of the following quick recipes use fresh green beans.  I’m sure frozen would work as well, but I wouldn’t use canned.

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Basic Beans

Spread a single-layer of fresh green beans (ends snapped) on a cookie sheet.  Drizzle with olive oil, sprinkle with salt.  Bake for 10 minutes at 350… or about that.  It depends on how crispy or tender you like your beans.

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Beans & Cranberries

Steam or boil fresh green beans and 1 tsp orange peel.  When done to your liking, place beans in serving bowl.  Stir in 1/2 cup cranberries and 2 Tbsp honey.  Optional:  top with bacon bits or bacon crumbles.

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Green Beans w/ Garlic Vinaigrette

Cook 2 1/2 lbs beans to your preference (oven, steam, boil, doesn’t matter).  Combine & whisk in large bowl: 1/2 tsp lemon zest, 1 Tbsp lemon juice, 2 tsp evoo, 1 tsp dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, 2 minced garlic cloves.  Add beans, toss to coat.  Top with toasted almonds.

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