green beans , stewed tomates and italian spices

This is a combination of several recipes I found for green beans and stewed tomatoes ,with an italian touch ;) Making it for friends tonight- we'll see if there needs to be any tweaks.

Ingredients

1lb. Fresh Green Beans

or 2 cups of frozen

or 1 can cut green beans (14oz)

2 Tb butter,

or 1 Tb olive oil.( I like butter)

1 small onion, halved and thinly sliced - red onions work nicely too,

or 2 scallions

1 Garlic Cloves, crushed/minced

1 tsp dried Basil

1 Tb dried parsley or 1/4 cup fresh-chopped.

3 ripe medium to large Tomatoes, diced or one can stewed tomatoes(10 or 14oz)

1 Tb balsamic vinegar

1 tsp steak sauce

2 Tb water

salt & pepper to taste ( I do not use salt )

Optional (as seen in other recipes)

1/2 cup chopped celery

1/4 to 1/2 cup chopped pepper green..or yellow for a splash of color:)

1.if fresh green beans - Trim the ends off the beans, cut into 1 1/2 inch lengths.OR drain the can of beans

2.FRESH only->and optional In a large sauce pot cook the beans in lightly salted water for 3 min. Drain the beans and set aside.

3. In a non-stick skillet, heat butter/oil and add onions,(celery and green pepper at this time too) garlic and basil. Cook for 2 min. or until soften

4. Add remaining ingredients, except the beans, and cook for 3 minutes.

5. Add the beans.

6. Cover and cook for an additional 10-15 min. until beans are tender, stirring often. (you can simmer without a lid but may need to add water as it simmers to keep mixture moist.)

7. ENJOY!!!!

Today I am using fresh green beans, vadalia onion and yellow pepper,plus I am skipping step 2 of the process..... I am SURE I will do this again with frozen or canned beans no doubt!

JUNE -Daring Kitchen Challenge Reveal!

Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of The Chocolate Bunny, chose delicious paté with freshly baked bread as their June Daring Cook's challenge! They've provided us with 4 different paté recipes to choose from and are allowing us to go wild with our homemade bread choice.

Since I've never made bread before, I decided to try the *French Baguette.

For the paté, I chose to make the * Tricolor vegetable recipe. It worked well for an appetizer at the last dinner party we hosted. After this experience I'm excited to try more- my imagination was running wild on all the different combinations and things I can try in the future. I'm so happy to have tried something I never thought of before~!

(* links to the recipes I used are at the end)

Thank you for a fabulous Challenge....

For some insight on what an adventure this was for me, see my previous post HERE ~And if you read my story, you'll know what 's wrong with this picture.lol

The beginning steps:I was excited about using fresh herbs I picked from our new garden! I always wanted an herb garden! The first layer of the paté is in the bowl ;)

This picture is the result of my first time making Bread.

As an afterthought, I shined it up a bit by rubbing a little bit of EVOO ...after I had already put the camera away ...of course....

This is the picture of the final presentation.

I plated it on some fresh~picked~from~my~garden lettuce and put a few sprigs of fresh thyme as a garnish. (Can you tell I'm excited about having a garden for the first time in my life!! lol)

The paté was well received - many surprisingly liked it! Even my picky eaters!! I already have many different ideas & can't wait to experiment with ingredients!!

... and I LOVE using my new food processor for the paté as well!!

(refer to story~link above.....lol)

Thanks again Daring Kitchen---

Challenge yourself in the kitchen! Join the Darking Kitchen site!!!

Here are the recipes if you'd like to try them yourself!

Tri-color Vegetable Paté

French Baguette

Fall Vegetable Cobbler

Fall Vegetable Cobbler:Food network!

Prep Time: 30 minutes

Cook Time: 1 hour Level: Intermediate Serves: 4-6

* 4 cups low-sodium chicken broth
* 2 cups all-purpose flour
* 2 tablespoons whole-grain mustard
* 1 large turnip, peeled and cut into 3/4-inch pieces
* 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
* 4 large carrots, sliced
* 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
* Kosher salt and freshly ground pepper
* 1 tablespoon baking powder
* 1 cup heavy cream
* 1 bunch fresh parsley, chopped

Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.

Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.

Bacon Wrapped Blue Cheese Stuffed Chicken +veggies/sides

Bacon Wrapped Blue Cheese Stuffed Chicken Green Beans and Smashed Potatoes with Green Onions
Another from Rachel Ray off the food network.

Prep 20 min Cook 35 min Total: 55 min Level:Easy Yield:4 servings

Ingredients

* 4 pieces boneless, skinless chicken breasts
* Black pepper
* 4 to 5 ounces blue cheese crumbles
* A handful arugula leaves from bulk bins, chopped
* A handful baby spinach leaves from bulk bins, chopped
* 4 slices bacon
* 2 pounds baby potatoes, halved
* Salt
* 1 pound thin green beans
* 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
* Leaves from 4 fresh thyme sprigs
* 3 tablespoons extra-virgin olive oil, divided
* 4 scallions, finely chopped, whites and greens
* 1/4 cup chicken stock

Directions

Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.

Tri-colored stuffed peppers

also from kraft

Tri-Color Stuffed Peppers
Prep Time: 15 min Total Time: 55 min Makes: 6 servings, one
stuffed pepper half each

2 cups frozen BOCA Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS®
Thick ‘N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 each: large red, yellow and green bell pepper,
cut lengthwise in half, seeds removed
1/2 cup water

HEAT oven to 400°F. Mix crumbles, corn and salsa in
large nonstick skillet. Cook on medium 5 min. or until
heated through, stirring frequently. Remove from heat.
Stir in rice and 1/2 cup cheese.
SPOON into pepper halves; place in 13x9-inch baking
dish. Pour water into bottom of dish; cover with foil.
BAKE 30 min.; sprinkle with remaining cheese. Bake,
uncovered, 10 min. or until cheese is melted.

Speedy Creamy Spinach

Speedy Creamy Spinach
Ingredients

Makes 6 (1/2-cup) servings
Prep Time: 5 minutes
Cook Time: 7 minutes

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 ounces regular or reduced fat cream cheese, cut into small pieces
1/2 teaspoon Garlic Salt
1/4 teaspoon Onion Powder
1/8 - 1/4 teaspoon Ground Nutmeg
recommend: McCormick® seasonings!
2 tablespoons butter

Procedure
1. Thaw the spinach and squeeze dry, reserving the liquid. Add enough water to the liquid to equal 3/4 cup liquid total. 2. Place a 12-inch skillet over medium heat until hot, add cream cheese, spinach liquid, garlic salt, onion powder, and nutmeg. Whisk until melted and completely smooth, about 2 minutes. Add spinach and stir until well-blended. Cook 3 minutes or until thoroughly heated, stirring occasionally.
3. Add butter and cook 1 minute longer or until butter is completely melted.

A Taste for Health Tip: Use reduced fat cream cheese for a reduction of 18 calories and 2 grams fat per serving.

Calories: 118 Sodium: 383 mg Fat: 10 g Carbohydrates: 3 g Cholesterol: 30 mg Fiber: 2 g Protein: 4 g

Pineapple Beets

Pineapple Beets
Metric/Imperial
1 can pineapple chunks, drained (reserve liquid)
125 ml/ 1/2 cup water
50 ml/ 1/4cup cider vinegar
50 ml/ 1/4cup brown sugar
15 ml/ 1 tbsp cornstarch
2 ml/ 1/2tsp salt
2 cans of beets, sliced

In a medium saucepan; add pineapple juice, water and vinegar. In a small bowl; mix together sugar, cornstarch and salt. Add to pineapple juice mixture. Cook until thickened, stirrung constantly. Add beets, then heat to boiling. Just before serving, add pineapple chunks into hot mixture.
Serves 8

Spring Creamy Vegetable medley - easy

Spring creamy veg medley-ez
Ingredients
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 3/4 cup milk
1 tsp. dry mustard
1 tsp. dried thyme leaves
Dash of black pepper
5 cups assorted fresh vegetables, such as baby carrots, green beans, pearl onions, sliced red peppers and trimmed sugar snap peas (I used mushrooms too - my hun doesn't like broccoli but I bet it would work in here also.)
1/3 cup dry bread crumbs

Procedure
PREHEAT oven to 350°F. Mix VELVEETA, milk and seasonings in large microwaveable bowl. Microwave on HIGH 6 minutes, stirring after 3 minutes; set aside. MIX vegetables in greased 11x7-inch baking dish. Add VELVEETA mixture; toss to coat. Sprinkle with bread crumbs. BAKE 40 minutes or until vegetables are tender. For variety, substitute other seasonings, such as dried basil leaves, curry powder or ground nutmeg, for the thyme.
Serving Information
Serves: 6

Spinach "pudding"

Metric/Imperial
2 packages frozen spinach, thawed
3 eggs, beaten
500 ml/ 2cups creamed cottage cheese
75 ml/ 1/3cup parmesan cheese, grated
50 ml/ 1/4cup swiss or havarti cheese, grated

Mix all ingredients together. Pour into greased casserole dish. Sprinkle additional grated parmesan cheese on top if desired. Bake in preheated 350 F (180 C) oven for 30 to 45 minutes or until set.
Serves 6

Lemon Broccoli Almandine

Lemon Broccoli Almandine
3/4 pound fresh broccoli, trimmed, cut into spears
3/4 cup water
1/4 cup Butter
1/4 cup sliced almonds, toasted
1/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon freshly grated lemon peel

Place broccoli and water in 2-quart saucepan. Bring to a full boil. Cover; cook over medium heat until broccoli is crisply tender (8 to l0 minutes). Drain.
Meanwhile, melt butter in l-quart saucepan. Stir in all remaining ingredients. Cook over medium heat, stirring occasionally, until heated through (2 to 3 minutes).
To serve, spoon butter sauce over warm broccoli spears.

Makes 6 (1/2-cup) servings

Herbed zucchini and carrots

Herbed Zucchini and Carrots
Metric/ Imperial
250 ml / 1cup carrots, sliced
4 medium zucchini, cut into julienne strips
30 ml/ 2 tbsp butter
5 ml / 1tsp dried sage leaves
1 ml/ 1/4tsp dried dill week
10 ml/ 2tsp lemon juice
-
salt & pepper to taste
-
In a large steamer; steam carrots for approximately 3 minutes. Add zucchini and continue steaming for 4 to 6 minutes until vegetables are tender crisp.
In a medium skillet; melt butter over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
Serves 4

Cashew Pea Salad

Cashew Pea Salad
3/4 cup vegetable oil
1/4 cup red wine vinegar
1 garlic clove, finely minced
1 tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon sugar
1 (10-ounce) package frozen peas, thawed
2 celery ribs, thinly sliced
2 green onions, thinly sliced
1/2 cup sour cream
4 bacon strips, cooked and crumbled
3/4 cup chopped cashews
Lettuce leaves and tomato wedges (optional)

For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour.

In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing for another use); mix well. Fold into the pea mixture.
Just before serving, stir in bacon and cashews. If desired, serve on a bed of lettuce and garnish with tomato wedges.
Makes 6 to 8 servings.

Carrot Salad

Carrot Salad Recipe
1 pound carrots, shredded (approx. 3 cups shredded)
3/4 cup pineapple, chopped or crushed
1/2 cup raisins
6 ounces plain lowfat yogurt
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin

Procedure
Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 2 hours.
Makes 6 Servings
Serving Size: 6ounces

Red Cabbage and apples

Red Cabbage and Apples
Metric/Imperial
10 ml/ 2 tsp olive oil
2 onions, thinly sliced
2 apples, peeled & thinly sliced
1 red cabbage, shredded
30 ml/ 2 tbsp cider vinegar
30 ml/ 2tbsp maple syrup
250 ml/ 1 cup apple juice

-
salt & pepper to taste
-
In a large skillet; heat oil on medium-high heat. Add onions and apples. Cook for 5 minutes or until tender.
Add cabbage, vinegar, syrup and apple juice. Bring to a boil. Cook, covered, over mediun heat until tender, about 25 minutes. Season with salt and pepper.
Serves 8

Lemony potatoes

Lemony Potatoes
--------------------------------------------------------------------------------
Ingredients
Lemony Potatoes
Metric Ingredient/ Imperial
750 ml/3 cup medium potatoes, peeled & quartered
30 ml/2 tbsp olive oil
75 ml/ 1/3 cup freshly squeezed lemon juice
10 ml/ 2 tsp crushed garlic
- coarse salt & freshly ground pepper to taste -
5 ml/ 1 tsp dried basil

In a baking casserole; add potatoes. Toss with remaining ingredients. Bake in preheated 375 F (190 C) oven for approximately one hour. Stir gently once half way through baking. Serves 6

Pasta Primavera

Pasta Primavera
3/4 of a 16 ounce package of spaghetti or linguine
2 cups broccoli cut into 1 inch pieces
2 tablespoons olive or salad oil
1 12 ounce package mushrooms cut in half
1 small onion, minced
1 small carrot cut into match stick thin strips
1 small red pepper cut into thin strips (can use green)
1 12 ounce can evaporated skim milk
2 teaspoons chicken-flavored instant bouillon
1 1/4 teaspoons cornstarch
1/2 teaspoon salt
1 medium tomato seeded and diced
2 tablespoons grated Parmesan cheese
2 tablespoons parsley

1. In sauce pot, prepare spaghetti as label directs: drain. Return to sauce pot; keep warm.
2. Meanwhile, in a 2 quart saucepan over high heat, in 1 inch boiling water, heat broccoli pieces to boiling. reduce heat to low: cover and simmer 3 minutes, or until broccoli is tender crisp: drain
3. While broccoli is cooking, in a twelve inch skillet over high heat, in hot oil, cook mushrooms, onion, and carrots, stirring often, until vegetables are golden and tender crisp. Add pepper strips and cook, stirring, until vegetables are tender.
4. In a 2 cup measuring cup, with a fork, mix milk, bouillon, cornstarch, and salt.
5. Into vegetable mixture in skillet stir in milk mixture. Over high heat to boiling, boil one minute. Add tomatoes, cheese parsley, broccoli, and spaghetti, tossing to coat well; heat through.

Makes 6 main-dish servings.

Carrot zucchini muffins

Muffins/Carrot Zucchini Muffins
Ingredients
Carrot Zucchini Muffin Recipe
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup applesauce
1 teaspoon vanilla extract
3/4 cup lowfat butter milk
1/2 cup carrot, shredded
1/2 cup zucchini, shredded

Procedure

Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray.In a small bowl, mix 2 tablespoons brown sugar, pecans and cinnamon and set aside. In a medium bowl combine both flours, baking soda and salt and whisk together.
In a large bowl, combine remaining 3/4 cup sugar and oil whisk until combined. Add the eggs and whisk well. Add the applesauce and vanilla and whisk together.
Add 1/2 of the flour mixture and mix. Add 1/2 of the buttermilk and whisk until just combined. Repeat with remaining flour and buttermilk. Gently fold in carrot and zucchini just until mixed. Pour batter into prepared muffin pan and top with the pecan mixture. Bake for 20 minutes or until an inserted toothpick comes out clean.

Makes 12 servingsServing Size: 1 muffinNutrients per serving:Calories: 219 Total fat: 8 gramsSaturated fat: 1 gramCholesterol: 45 mg Sodium: 125 mgCarbohydrate: 35 gramsProtein: 4 gramsDietary fiber: 2 gram
Serving Information
Serves: 12
Fat: 8.0 g
Calories: 219

Enchiladas- Garden Vegetable

Enchiladas - Garden Vegetable
Ingredients
4 tablespoons - butter (1/2 stick).3 cups - coarsely chopped zucchini and/or yellow -- crookneck squash.1 cup - chopped onion.1 1/2 cups - fresh corn kernels or frozen -- thawed.1 - 4 ounce can - diced mild green chilies.1/2 cup - chopped fresh cilantro.3 tablespoons - chili powder.2 tablespoons - all purpose flour.1 1/2 teaspoons - ground cumin.2 1/2 cups - whole milk.2 cups - grated Monterey Jack and/or sharp cheddar - (about 8 ounces) - cheese - (packed).8 - 8 inch warm flour tortillas.

Procedure
Preheat oven to 350F.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.Add zucchini and onion and saute‚ until vegetables are just tender, about 4 minutes.
Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk.
Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.

Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish.
Mix 3/4 cup sauce into filling.
Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling.
Place enchilada in baking dish.
Repeat with remaining tortillas and filling.

Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
Bake vegetable enchiladas until heated through, about 45 minutes.
Sprinkle with 1/4 cup cilantro and serve.
Serving Information
Serves: 8

BBQ Corn

Ingredients
1/8 teaspoon cayenne pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon dried oregano
2 tablespoons olive oil
4 ears corn, husked and cleaned

Procedure

Preheat an outdoor grill to medium high heat.
In a medium bowl, combine the cayenne pepper, garlic powder, chili powder and oregano. Add the olive oil and mix well.
Brush this mixture lightly onto each ear of corn and place each ear onto a piece of aluminum foil big enough to wrap up the corn. Wrap each ear of corn like a burrito and twist the ends to close.
Grill over medium high heat for 20 to 25 minutes, or until the corn is tender when poked with a fork.

Serving Information
Serves: 4
Fat: 60.0 g
Calories: 120