Three Vegetable Bake

What a great alternative to our usual potato packets and steamed veggies. We really enjoyed this side dish and will be making it more when the weather cools down and we are using the oven more.

Three Vegetable Bake

Source: Very Best Baking
Ingredients:

3c coarsely chopped red potatoes

1c peeled and coarsely chopped parsnip (I used onion)

3c broccoli or cauliflower florets

3tbs butter, divided

2tbs flour

1 can (12oz) evaporated fat free milk

1 vegetable flavored bouillon cube

1/8tsp white pepper

1/4c seasoned dry bread crumbs

Directions:

Preheat oven to 350.

Microwave potatoes and parsnip in covered, medium, microwave safe casserole dish on high for 9 minutes. Drain. Return to dish and top with broccoli.

Melt 2tbs butter in small saucepan over medium heat. Stir in flour, cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper. Cook, stirring occasionally for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.

Microwave remaining butter in small, microwave safe bowl for 10 to 20 seconds, or until melted. Stir in bread crumbs until combined. Sprinkle over vegetables, cover.

Bake for 30 minutes. Uncover, bake for an additional 10 minutes or until top is golden brown.

Green Beans

This is just a little twist on our regular method of cooking frozen green beans. My husband, while not a fan of frozen green beans (something about texture), did comment that he liked the addition of the onion and garlic. I thought they were really good and also loved the added flavor from the onion and garlic.

Green Beans
Ingredients:
16oz frozen green beans
1/2 large onion, chopped
1-2 cloves garlic, finely chopped
1 tbs olive oil
1c water

Directions:
Heat oil in saucepan. Add onion and garlic. Cook until translucent. Add green beans and water. Cook until water has evaporated or green beans are tender.

Texas Caviar

I love this stuff. It is so addicting and, actually, pretty good for you. My dad started making this when I was younger and since, it usually can be found at most family gatherings where food is involved. Especially in the summer when the garden is in full swing. Unfortunately, I do not have a garden this year, so much of our produce is store bought. But, it tastes yummy still. We usually serve it with tortilla chips but I think it would also be great on a salad or even in a wrap with some lettuce.

Texas Caviar
Source: My Dad
Ingredients:
2 Cans Blackeyed Peas
1 Can White Hominy
1 Can Black Beans (optional, I added)
1 Bunch Cilantro,
1 Jalapeno Pepper or more to taste
1 Onion
1 Green Pepper
2 or 3 Cloves Garlic
1 Tomato
1/4 Cup Olive Oil
1 Packet Good Seasons Italian Dressing
2 or 3 Green Onions


Directions:
Mix oil and Italian dressing packet in a large bowl, stir well. Drain and rinse blackeyed peas, black beans and hominy, add to bowl. Finely chop jalapeno, garlic, cilantro and add to beans. Chop onion, green pepper and tomato and add to beans. Chop green onions add to beans. Mix oil and seasoning and add to the bowl and mix well. Let set and mix several times to mix flavors. Chill and enjoy.

If you want some extra heat, you can also add a habenero.

Cucumber Salad

This stuff is pretty good. It's a great summertime side for cook outs and picnics. Just make sure you make it ahead of time and let it marinate for a few hours. The longer, the better it tastes.

Cucumber Salad
Source: allrecipes.com
Ingredients:
(I cut this recipe down since I was making it for just the two of us)
4 cucumbers (peeled or unpeeled, whichever you prefer)
1 small onion
1c vinegar
1/2c water
3/4c sugar
1tbs dill

Directions:
Slice cucumbers and onion. Toss together in a large bowl.

Bring vinegar, water, and sugar to a boil in a small saucepan. Pour mixture over cucumbers.

Stir in dill. Cover and chill.

Grilled Asparagus

Mmmm, I love asparagus when it's in season. Especially when it's cooked really well. I think I've found my favorite method of cooking asparagus. By grilling it. This is a super easy and super tasty way to add a green veggie to a grilled meal.

Grilled Asparagus
Source: allrecipes.com
Ingredients:
asparagus
extra virgin olive oil
course salt
pepper

Directions:
Place asparagus in a gallon sized ziplock bag. Pour in a tablespoon or two of olive oil (depending on how much asparagus you have) and salt and pepper to taste. Close bag and shake to coat.

Place on hot grill, 3-4 minutes. Turn and cook an additional 3-4 minutes.

Honey Glazed Carrots

I have a new found love for carrots. I take them in my lunch almost every day during the week but I have never cooked them for supper even though I love them cooked. So, when I saw this recipe in one of my cookbooks, I had to try it. They were actually very good. Next time I think I will try using some cinnamon instead of the nutmeg though.

Honey Glazed Carrots

Source: Betty Crocker's Healthy New Recipes

Ingredients:

1 bag (16oz) baby carrots

2tbs honey

1tbs margarine

Ground nutmeg

Directions:

Place carrots in 1in water in a saucepan. Heat to boiling, cover and reduce heat. Simmer 10-15 minutes until tender. Drain well.

Add honey and margarine to carrots in saucepan; heat to boiling. Cook carrots, stirring frequently, until margarine is melted and carrots are glazed. Sprinkle with nutmeg.

Warm Spinach Salad

I love this stuff. It is a frequent dish on our table in the warmer months and we always eat it with BLTs. So, last week when we had BLTs I, of course, made this.


Warm Spinach Salad
Source: My Mom
Ingredients:
5-6 pieces bacon, cooked and crumbled
4 c baby spinach leaves, cleaned and dried
4-5 green onions, chopped (I didn't have any this time but normally I do add them)
1/2 c white vinegar
2 tbs sugar
salt and pepper to taste

Directions:
Wash and dry spinach. Set aside in a large bowl.

In a small pot, combine vinegar, sugar, salt, and pepper. Bring to a simmer over low heat. Pour over spinach and toss to coat. The spinach should begin to wilt as you toss. Don't worry, this is the goal!

Top with bacon pieces and green onion. Serve immediately.

Light(er) Onion Rings

Along with the fish sticks I made onions rings which are also from Melissa's blog . These are really good if you are looking for a lighter version of fried onion rings. But, alas, they just aren't quite the same. Yes, I will make them again, but I do still love the deep fried ones in all their fatty glory.


Baked Onion Rings
Source: Delicious Meliscious originally from Cooking Light
Ingredients:
3 tbsp flour
1 tbsp sugar
1 tsp chili powder
1 tsp ground cumin (I omitted)
1/2 tsp salt
1/2 tsp paprika
1/4 tsp ground allspice
1/3 c. milk
2 Large Vidalia or sweet onions, cut into (1/4-inch-thick) slices
Breadcrumbs
Cooking spray

Directions:
Preheat oven to 450

Combine everything except the breadcrumbs & onions in a large bowl. Dredge the onion rings in flour/milk mixture. Then coat with the breadcrumbs in a separate bowl.

Place the onion rings in a single layer on a baking sheets (with a few small sprays of cooking spray). Lightly spray the onion rings with cooking spray. Bake at 450 for 15 minutes.