Category Archives: Vegetables & Side Dishes

Vegetables and side dishes

Fried Corn with peppers

Fresh Summer Fried Corn

Fried Corn with Peppers

Fried Corn with Peppers

Early  summer we begin to looking  forward to  eating corn on the cob.  When available at the Farmer’s Market, we made sure we had plenty of fresh corn, green beans and tomatoes.  For a change of taste, I made Fried Corn with Peppers.  It was delicious, the corn was filled out with  milk in the kernels.

It takes 3 large ears of corn to yield 2 cups.  This is also the same amount of Savory Baked Corn and also the quantity for creamed corn. Fresh corn is much tastier when you cut off the kernels of corn and scrape the ear to press out the milky liquid.  When making the Fried Corn, the corn was cut off and scraped before frying.

Fresh Corn

Fresh Corn

 

Fried Corn with peppers

A hearty vegetable dish to serve with your barbecues and patio dinners, an alternative side dish to serve in place of corn on the cob and yet have the delicious fresh flavors.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Vegetable
Cuisine: American
Servings: 4 servings
Author: Julia Ann

Ingredients

  • 2 cups of corn 3-4 ears of corn
  • 1/4 cup red bell pepper finely diced
  • 1 tablespoon of jalapeno pepper finely diced
  • 2 teaspoons of olive oil
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions

  • Remove the husks off the corn, use soon after.
  • Wash to remove any remaining silk strands.
  • Cut uncooked corn off the ear, scrape to get the milky liquid.
  • Dice the red pepper and jalapeno pepper.
  • Heat the olive oil in a 10 inch skillet.
  • Add corn, peppers and sugar.
  • Season with salt and pepper.
  • Cook slowly, occasionally stir.
  • Cover and heat 15 minutes, or heated thoroughly. 

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Other Corn Casseroles you will enjoy.

Collard Greens, Corn and Tortilla Strata Collard Greens, Corn and Tortilla Strata

 

 

 

 

 

Corn and Mushroom Chowder

 

 

 

Corn and Mushroom Chowder

Savory Baked Sweet Corn Savory Baked Sweet Corn

 

 

 

 

 

 

 

 Southern Creamed Corn   Food Network Recipe courtesy of Patrick and Gina Neely

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.  2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

 

Steamed Cauliflower with Mornay Sauce

Picture from Creative cooking Course

Creative Cooking Course: The Creative Cooking Academy 1973

Steamed Caulifower with Mornay Sauce

Cauliflower seems to be latest vegetable in the spotlight, at least from many of the blogs I have been receiving.  It is not one of those vegetables  I  use very often  unless I have a specific recipe. It  is a versatile vegetable to be used in salads, casseroles, soups or vegetable side dish and on a pizza or stir-fried frozen cauliflower.  

Cooking Fresh Cauliflower

Fresh Cauliflower

Fresh Cauliflower

There are several ways to cooking cauliflower and other fresh vegetables. To have them keep their food value and looking fresh and delicious it is best to “undercook”, that is, to cook the vegetables as short as time as possible  and still be tender not over cooked.  The cooking time will vary the cooking method. Here is a list of methods to cook fresh vegetables:  steaming, boiling, pressure cooking, braising, baking, frying and roasting.

Benefits of Cauliflower

Steaming Cauliflower

Steaming Cauliflower cover over 2 ” water for 5-7 minutes.

Cauliflower can provide the healing powers to boost the immune system and inhibit tumor growth. Vitamin C and vitamin B folate support the immune system.  To keep the nutrients at the peak, choose solid white heads without brown spots. Eating raw or steamed cauliflower provides the most nutrients.  Store with the steam down to prevent excess moisture in the florets.  

Mornay Sauce, a French Cheese Sauce

Picture from Creative Cooking Course

Picture from Creative Cooking Course: The Creative Homemaker’s Academy 1973

Looking through an older cookbook, I found this recipe for Cauliflower with Mornay Sauce a French cheese sauce.  It is cauliflower florets steamed then covered with bread crumbs and melted butter as an au gratin. The Mornay Sauce base is Béchamel Sauce, a basic medium thick white sauce, with the added butter and cheese.  This is poured in the center of the cauliflower and browned under the broiler.

 

The Cauliflower with Mornay Sauce was very good even though the finished dish did not look like the picture.  I also used all the cauliflower in the casserole. I should have cooked the white sauce longer  before adding the cheese.  The original recipe called for Parmesan cheese, I used Pecorino-Romano and  too few bread crumbs.   The end recipe turned out to be closer to cauliflower soup and delicious anyway.

Cauliflower with Mornay Sauce

An elegant cauliflower casserole is served with a generous sprinkling of bread crumbs, butter and a French cheese sauce broiled to brown the crumbs and sauce.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Vegetable
Cuisine: French
Servings: 6 servings
Author: Julia Ann

Ingredients

  • 1 large head of cauliflower
  • 1 cup freshly ground bread crumbs
  • 1/3 cup melted butter
  • 1 recipe of MORNAY SAUCE
  • Basic White Sauce or Bechamel Sauce as follows.
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • To complete Mornay Sauce add
  • 2 tablespoons butter
  • 1 cup grated Pecorino-Romano cheese

Instructions

  • Wash and trim cauliflower into florets.
  • Steam the cauliflower until tender, 5-7 minutes over 2 inches boiling water.
  • Arrange cauliflower around the edge of casserole.
  • Melt the butter in a medium sauce pan.
  • Whisk in the flour until smooth.
  • Gradually stir the milk, constantly stirring or use whisk to blend.
  • Cook until sauce is thick.
  • Stir in the salt and pepper.
  • Prepare the Mornay Sauce
  • Add the butter in small pieces.
  • Stir in the Parmesan cheese, beating until the butter is melted.
  • Generously sprinkle bread crumbs over the cauliflower.
  • Drizzle 1/3 cup melted butter over the bread crumbs
  • Spoon Mornay Sauce into the middle of baking dish.
  • Broil until the crumbs are lightly browned.

Notes

Swiss cheese is often used in the Mornay Sauce, you may prefer other cheeses. Less salt may be better if the cheese is especially salty. Inspired by The Creative Cooking Course, 1973.

 

Here are more cauliflower recipes.  Check out these links.

Simply Recipes  – Cauliflower Cheddar Soup

The Taste of Aussie -Crumbed Cauliflower Florets

 Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes  for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

 

 

Cheese-Bacon Quiche

Quiche, France’s answer to Italy’s Pizza

Cheese-Bacon Quiche

Cheese-Bacon Quiche

They are both called pies, and are served in or on  a crust.  The quiche is a flaky pastry shell filled with an egg custard of  cheese, meats and/or vegetables..  The pizza is a yeast dough crust for savory toppings, hot and spicy also of cheese, meats and/or vegetables.  Introducing the Cheese-Bacon Quiche also referred to as a Quiche Lorraine.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Quiche Lorriaine was first a custard base of few pieces of meat and poured into a hollowed out bread shell  Now the delicious Cheese-Bacon Quiche is poured into a pastry shell.  Some quiches have the meats, cheeses or vegetables on the bottom of the pastry shell with the egg custard poured on top. Quiches make a very good breakfast, brunch and small tart-like quiches make tasty appetizers or hors d/oeuvres.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Savory pastry shells can be made by adding  egg yolks or Parmesan cheese.  The pastry for this particular quiche was made with coconut oil.  Coconut oil does not have a flavor of coconut and the pastry is very flaky making it somewhat hard to handle getting into the pie plate.  The flakiness of the pie dough adds texture to the custard filling.

Cheese-Bacon Quiche

An egg custard filling with cheese, bacon and onion baked in a crust, a classic French recipe for Quiche Lorraine.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Breakfast - Brunch
Cuisine: French
Servings: 6 serving
Author: Julia Ann

Ingredients

  • 1 unbaked 8-inch pie shell
  • 4 slices bacon
  • 1/2 cup onion sliced
  • 3/4 cup milk
  • 2 eggs beaten
  • 1 cup Cheddar cheese grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoon parsley chopped
  • Pinch of sugar
  • Pinch of nutmeg freshly grated
  • Dash of hot sauce
  • Paprika

Instructions

  • Preheat oven 350 F.
  • Chill pie shell before filling. Remember to warm a glass pie plate before putting into hot oven.
  • Fry the bacon in skillet until crisp.
  • Remove from skillet, drain on toweling and crumble.
  • Drain excess bacon grease from pan, save 1 teaspoon or enough to cook the onions until transparent.
  • In a large bowl, combine milk, eggs, 1/4 cup cheese, salt, pepper, sugar, nutmeg and hot sauce.
  • Stir in the bacon and onion.
  • Pour into the prepared pie shell.
  • Sprinkle the remaining cheese on top.
  • Sprinkle with the paprika.
  • Bake 350 F for 35 minutes or until knife inserted in the middle comes out clean.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Menus and serving Recommendations

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Cheese-Bacon Quiches served at a brunch could be made in to small pie like tarts, accompanied with bowls of fresh melon and mango and the Sour Cream Bundt Coffee Cake.   Lunchtime Cheese-Bacon Quiches would be enjoyed with a nice spring lettuce salad with oranges and pecans or tomatoes and green onions and walnuts.  Think quiche for that extra appetizer for your next dinner.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Other sources of quiche recipes.

Simply Recipes

Spark Recipes®

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes,  for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet  Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Cauliflower Vegetable Pizza

Cauliflower becomes an “in” vegetable.Cauliflower Pizza_852

It is interesting to see how vegetables that have gone unnoticed are now the trend.  Kale and collard greens are two that come to mind.  Cauliflower is another vegetable now seen with mashed potatoes, or mashed as a side dish, roasting  and stir-frying are  additional ways of cooking cauliflower. New recipes and preparations teaches us how versatile cauliflower can be.  Vegan and vegetarian diets have made a big difference in the way we eat and choose foods.  Also having world-wide food communities expands  the traditional thinking.

Friday Nights:  Pizza Night!

Vegeie Pizza_280Friday night has long been a pizza night at our house.  Traditionally it was ground beef or ground turkey, cheeses, mushrooms and onions. You know the pizza!  I began trying different vegetables which was usually zucchini, tomatoes, black olives, mushrooms and onions.  Recently I decided to try cauliflower, of course I added cheeses, mushrooms and onion and other stables of a pizza. I get limited in my own adventurousness.

 

I had  a small bag of semolina flour in the freezer I had gotten for pasta.  I thought it was time to be using it up.  I used semolina flour and all-purpose flour for the crust.  I was not impressed with this crust.  It was thinner and crispier than my wheat and all-purpose flour dough.  The pizza dough recipe I usually use makes a thicker bread-like crust. I have given the recipe for my regular Pizza Dough.

 

Cauliflower Vegetable Pizza

By the time  I was done dressing up the Cauliflower Vegetable Pizza you could not see the cauliflower.

Baked Cauliflower Vegetable Pizza

Baked Cauliflower Vegetable Pizza                                                                                                                                                     

Cauliflower Vegetable Pizza

Versatile cauliflower is used as the base for a pizza. Serve it as an appetizer, snack or start a Pizza night.
Prep Time45 mins
Cook Time18 mins
Total Time1 hr 3 mins
Course: Pizza
Cuisine: American
Servings: 8 slices
Author: Julia Ann

Ingredients

  • PIZZA DOUGH
  • 2 1/4 teaspoons dry yeast room temperature
  • 1 cup of water at 105-113F
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 3 cups all-purpose flour or 2 cups all-purpose flour and 1 cup whole wheat flour
  • Extra flour for rolling out the crust.
  • FILLING
  • 1 cup mozzarella cheese shredded
  • 1/2 cup tomato sauce
  • 1-2 cups cauliflower 1/4 inch slices and small florets.
  • 1 red pepper 1/4 inch slices or rings
  • 1/4 cup onion diced
  • 1 garlic clove minced
  • 1 cup crimini mushrooms sliced
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup Pecorino-Romano cheese
  • Chopped parsley
  • Red pepper flakes

Instructions

  • PIZZA DOUGH
  • Put water in a large bowl.
  • Sprinkle with the yeast.
  • Add the honey and olive oil, stir and let set until the mixture becomes foamy on top.
  • Add the flour and stir until thick dough and sticky.
  • Pour our on a floured bread board and knead until smooth and elastic.
  • Roll into a ball, put the dough into a greased bowl and let set for 30-45 minutes, until double.
  • Roll out into a pizza pan.
  • Preheat oven to 425 F.
  • FILLING:
  • Spread tomato sauce over the pizza dough.
  • Sprinkle the 1 cup of mozzarella cheese evenly over sauce.
  • Lay the cauliflower slices and florets evenly on top of the cheese.
  • Spread with the onion and garlic.
  • Spread the mushroom slices evenly on top.
  • Add the cheeses.
  • Add chopped parsley and red pepper flakes to taste

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.

CAULIFLOWER BENEFITS

1 cup of cauliflower has 29 calories.
Cauliflower is high in Vitamin C
Vitamin K provides anti-inflammatory benefits.
Inhibits tumor growth
Boosts the immune system.
The fiber content  provides digestive system support.

CHOOSING THE BEST CAULIFLOWER AND PREPARATION

Select creamy white, clean and solid clusters of florets.
Leaves protect the head of cauliflower and will be fresher.
Size is not related to the quality, choose what you need.
Store in the refrigerator in a paper or plastic bag, it will be good up to a week.
Store the head of cauliflower stem down to prevent moisture forming in the floret clusters.
The florets are most often eaten, the stem and leaves are edible too, or add to soup stock.
Sauteing in water, vegetable or chicken broth is healthiest way of cooking.

YOU MIGHT LIKE……

eating well.com – Healthy Cauliflower Recipes and Cooking Tips

Food – Cauliflower Recipes

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes  your cooking experience. ©2007-2018 Netta Belle’s Choice®  The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .  All rights reserved.

Crock-Pot Scalloped Potatoes and Ham

Crock-Pot Cookery

As summer is slipping away for another year and heading into the fall and winter months, the recipes are also changing.  like the seasons.  The comfort food of soups, casseroles of macaroni and cheese and crock-pot or slow cooker meals are plentiful.  Do you have a favorite crock-pot recipe?

Crock-Pot Scalloped Potatoes and Ham

Crock-Pot Scalloped Potatoes and Ham

Crock-Pot Scalloped Potatoes and Ham was the right dish to take to a carry-in 3 hours away.  This recipe was inspired by Crock-Pot by Rival. Country Scalloped Potatoes and Ham. My changes were additions such as garlic and onion powders, and 1/4 cup  or less of jalapeno  peppers.  I also layered the potatoes, ham and cheese before adding the sauce.

Scalloped Potatoes and Ham

Serving Scalloped Potatoes and Ham

A recipe for a carry-in or pitch-in.

This carry-in was with my farm family.  There was no lack of food, with bratwurst, fried chicken, hot dogs and hamburger, shredded pork, spaghetti and meatballs. chili, scalloped corn, baked beans, green bean casserole, all with a variety of finger foods, and salads.  Oh the desserts! Pie, cake, brownies, and a favorite cookie, Buckeyes. Of course they were hit of chocolate and peanut butter.

Crock-Pot Scalloped Potatoes and Ham

Richly seasoned potato and ham dish for making in the crock-pot or slow cooker. It could be the entree for a meal with ham, cheese, mushroom soup and potatoes.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Vegetable Side Dish
Cuisine: American
Servings: 10 -12 servings
Author: Julia Ann

Ingredients

  • 8 potatoes peeled and thinly sliced
  • 1 pound fully-cooked ham, cut in 1-inch cubes
  • 1/4 cup jalapeno peppers finely diced
  • 1 package 1 oz country-style gravy mix
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 can (10 1/2 oz cream of mushroom soup
  • 2 cups water
  • 2 cups cheddar cheese shredded

Instructions

  • Lightly grease crock-pot.
  • Layer potatoes, ham, part of the cheese and jalapeno peppers in the crock-pot
  • Whisk the gravy mix, onion and garlic powders, soup and water until well blended and smooth.
  • Pour the blended gravy over the potatoes.
  • Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
  • To with cheese last 30 minutes of cooking.

Notes

To prevent darkening of uncooked potatoes, put into a cup of water and 1/2 teaspoon of cream of tartar, toss, drain and continue with recipe.................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.

 

Suggested menu with Crock-Pot Scalloped Potatoes and Ham

Allrecipes.com – Slow Cooker Scalloped Potatoes and Ham

Recipe4living.com – Scalloped Potatoes and Ham

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes,  for your cooking experience. 2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.