I know I said I would post awhile back. I am just getting around to it. Hopefully you will enjoy these colorful sides.
Veggie Truc (truc is French word for thing)
Canned corn
Chopped Tomato
Sliced Avocado
Mix in a bowl
add dressing (about 1 tbsp Balsamic Vinegar and 1 tbsp Olive Oil, and salt to taste)
Tip: It tastes best chilled a little but add the avocados just before serving since they brown
Corn-Broccoli Casserole
Mix together:
1 slightly beaten egg
1-10oz pkg thawed frozen broccoli (or use fresh)
1-14oz can creamed corn
1 tbsp chopped onion
1/4 tsp salt
Toss together:
3 Tbsp melted butter
1 cup herb seasoned croutons
Put veggie mixture in casserole dish with 3/4 cup of bread mixture, top with rest of bread mix. Bake uncovered 350 35-40 min
Showing posts with label Vegetable. Show all posts
Showing posts with label Vegetable. Show all posts
Friday, April 17, 2009
Sunday, November 2, 2008
Yummy Potatoes
Okay...I don't really have a clever name for these but they are really yummy and really easy. All you need are three ingredients...how easy is that?
12-15* small red potatoes(leave skins on), washed and cubed (you can also use Russet potatoes, just not as many, and I peel the Russet potatoes)
2 TBSP olive oil (I have substituted melted butter and it works okay as well)
1 pkg onion soup mix
Preheat oven to 350 degrees. While oven is preheating, scrub and cube potatoes. Use either an 8 x 8 or 12 x 8 inch baking dish. Spray pan with non-stick cooking spray. Place cubed potatoes in dish and pour oil, or melted butter, on potatoes. Mix until potatoes are covered. Sprinkle onion soup mix on potatoes and then mix really well. Bake for 45 minutes, or until potatoes are fork tender. Enjoy!
*Okay, I have to admit I don't measure everything I use when I cook. If you find that this is too many potatoes, accommodate to what the pan allows. Your pan should be about 2/3 full of cubed potatoes. I was thinking 3 or so small potatoes per person, but that could be too many.
12-15* small red potatoes(leave skins on), washed and cubed (you can also use Russet potatoes, just not as many, and I peel the Russet potatoes)
2 TBSP olive oil (I have substituted melted butter and it works okay as well)
1 pkg onion soup mix
Preheat oven to 350 degrees. While oven is preheating, scrub and cube potatoes. Use either an 8 x 8 or 12 x 8 inch baking dish. Spray pan with non-stick cooking spray. Place cubed potatoes in dish and pour oil, or melted butter, on potatoes. Mix until potatoes are covered. Sprinkle onion soup mix on potatoes and then mix really well. Bake for 45 minutes, or until potatoes are fork tender. Enjoy!
*Okay, I have to admit I don't measure everything I use when I cook. If you find that this is too many potatoes, accommodate to what the pan allows. Your pan should be about 2/3 full of cubed potatoes. I was thinking 3 or so small potatoes per person, but that could be too many.
Friday, October 3, 2008
Cheesy Vegetable Soup
This is the easiest and quickest soup ever--plus it tastes great! This soup takes about 30-35 minutes to make.
2 cans chicken broth
1 1/2 cups water
1 cup carrot, sliced or shredded(I use baby carrots, --already peeled!)
3-4 stalks celery, sliced
1/2 bag frozen chopped broccoli
1/4 cup dried onions (or 1/2 onion, diced)
6-8 oz Velveeta cheese, cubed
1 TPSP parsley, opt.
Salt and pepper to taste
**
Boil vegetables in chicken broth and water on medium heat until vegetables are tender (not mushy) about 20-30 minutes. Add Velveeta cheese and seasonings, stirring occasionally until cheese is melted. I like to thicken my soup a bit with either a cornstarch/water mixture (1-2 TBSP cornstarch to 1/2 cup water), or flour/water mixture (1/4 cup flour to 3/4 cup water in a container with lid and shake vigorously to get lumps out), cook's preference. Once cheese has melted, "soup's on!"
**Sometimes if I have leftover cooked ham or chicken, I will add to the soup along with the cheese.
I like to serve this with garlic toast and some sort of a fruit. Yum, yum, yum!
2 cans chicken broth
1 1/2 cups water
1 cup carrot, sliced or shredded(I use baby carrots, --already peeled!)
3-4 stalks celery, sliced
1/2 bag frozen chopped broccoli
1/4 cup dried onions (or 1/2 onion, diced)
6-8 oz Velveeta cheese, cubed
1 TPSP parsley, opt.
Salt and pepper to taste
**
Boil vegetables in chicken broth and water on medium heat until vegetables are tender (not mushy) about 20-30 minutes. Add Velveeta cheese and seasonings, stirring occasionally until cheese is melted. I like to thicken my soup a bit with either a cornstarch/water mixture (1-2 TBSP cornstarch to 1/2 cup water), or flour/water mixture (1/4 cup flour to 3/4 cup water in a container with lid and shake vigorously to get lumps out), cook's preference. Once cheese has melted, "soup's on!"
**Sometimes if I have leftover cooked ham or chicken, I will add to the soup along with the cheese.
I like to serve this with garlic toast and some sort of a fruit. Yum, yum, yum!
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