Category Archives: Vegetables & Side Dishes

Vegetables and side dishes

Asparagus Tart

Asparagus Tart

A brunch idea: An Asparagus Tart

A brunch idea: An Asparagus Tart

Each spring we look for daffodils, tulips, green grass and dandelions.   Then we look for the bunches of asparagus in the produce departments of the grocery.  Asparagus is now available all year round, but it is in the spring the stalks and tips are tenderest.  Also let’s face it, a better price per bunch.

Asparagus can be used many ways, it is good mixed in a melange of roasted vegetables seasons with olive oil,  rosemary, spice Blend, crushed red pepper, oregano flakes and sea salt.

Asparagus Tart

Julia Ann
Spring time asparagus surrounded with a custard filling, great for breakfast, brunch, lunch or late time supper. Excellant to be served warm or room temperature.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Vegetables
Cuisine American
Servings 8

Ingredients
  

  • Caraway Pie Dough a 10 inch single crust

Instructions
 

  • Make the Caraway Pie Dough
  • Mix flour, salt and caraway seeds together in food processor.
  • Add butter and shortening.
  • Process until mixture resembles coarse cornmeal.
  • Add the ice water until the dough will stick together.
  • Roll into a ball, flatten into a disk.
  • Wrap in plastic wrap to refrigerate 30 minutes.
  • Roll dough out to fit a greased 10 inch pie plate or tart pan.
  • Prick dough lightly with a fork.
  • Preheat oven to 425 F.
  • Custard Filling
  • Wash and trim bottom ends off the asparagus.
  • Cut into 2 1/2 inch pieces.
  • Blanch for 3 minutes in boiling water, drain and rinse in cold water.
  • Save asparagus tips separately.
  • In a bowl, blend the cream, cream cheese and eggs, one at a time. It will be lumpy.
  • Blend in the salt, pepper and hot pepper sauce.
  • Spread the asparagus stalks evenly over the dough.
  • Pour in half of the custard filling.
  • Bake 15 minutes on the lowest shelf of the oven.
  • Remove from oven; pour in the remaining filling.
  • Arrange the asparagus tips around the edge of pie.
  • Sprinkle with Parmesan cheese over the top.
  • Reduce temperature of the oven to 375 F.
  • Return to the bottom shelf of the oven to bake 40 minutes.
  • Test for doneness: when a knife inserted in the middle comes out clean.
  • Rest the tart for 15 minutes before serving.

Notes

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Recipe inspired by The Best of Food and Wine, 1990,  pp 193-94.

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

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Red Bell Peppers Stuffed w/ Beans & Rice

RED BELL PEPPERS STUFFED W/ BEANS AND RICE

Red Bell Bell Peppers Stuffed with Beans and Rice

Red Bell Peppers Stuffed w/ Beans and Rice

Red bell peppers have become a favorite at our house.  I have oven roasted peppers available in the freezer most of the time.  They are available to add to sauces, soups, meatloaf or stews.  Roasted red bell peppers are good with oregano, olive oil, garlic, and balsamic vinegar.  Now that is a completely different recipe.

For a festive and nutritional entree for a family night dinner, serve Red Bell Peppers Stuffed w/ Beans and Rice.  This is one of those dishes that came about when I had lots of peppers and left over rice.  Just the beginning fixings for stuffed peppers with addition of refried beans.

Red Bell Peppers Stuffed w/ Beans & Rice

Julia Ann
Red bell peppers are stuffed with seasoned rice and refried beans, topped with cheese and baked. A good way to use left over rice.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Side Dish or Entree
Cuisine Southwest
Servings 4

Ingredients
  

  • 2 large red bell peppers

Instructions
 

  • Preheat oven to 350 F. Lightly oil baking dish that will peppers upright.
  • Cut bell peppers in half lengthwise, remove seeds, wash inside and out.
  • Parboil peppers in boiling water for 3 minutes, drain and set aside.
  • In saucepan, combine rice in the cup of broth and cup of water.
  • Bring to boil and simmer until tender and water absorbed, 15-20 minutes.
  • Keep rice warm.
  • In a microwave dish, blend the fat-free refried beans, tomato paste, onion and hot sauce to taste. Add more broth to make beans a thinner mixture.
  • Heat 3 minutes to heat through.
  • Mix 1 1/2 cup of rice and 1 1/2 cup of bean mixture.
  • Stuff parboiled bell pepper cups the rice/bean mixture.
  • Set stuffed peppers in the prepared baking dish, top with shredded cheese until heated through and cheese is melted.

Notes

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Ready To Stuff

I use 2 large red bell peppers, cut lengthwise, wash inside and out, remove the seeds and white membrane from inside the peppers.

Stuffed Red Bell Peppers

Stuffed Red Bell Peppers

The first time I made this I had left over white long-grain rice, otherwise, I prepare the rice. Brown rice would be an excellent  rice to choose for the healthy benefits.

Serve with steamed kale or lettuce salad.

A taste of Stuffed Red Bell Pepper.

Health Benefits:

A very brief summary.
Bell peppers are an excellent source of beta-carotene, vitamin C, A and E.  The nutrients  give antioxidant and anti-inflammatory benefits, to help prevent disease and infections.

Beans are known for non-animal protein, vitamin B 6, fiber and complex carbohydrate which is slower to digest and gives energy. Refried beans may contain bacon fat or lard, onion or garlic. There are canned fat-free refried beans available.

Rice is an important source of complex carbohydrates.  White rice grain had the germ and bran polished away which does decrease the nutrient value.  Enriched white rice has folate, vitamin B, added.  Brown and wild rice have more nutrients and fiber, therefore considered healthier.   There are many types of rice different nutritional values.

 

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Preserving San Marzano Tomatoes

Preserving San Marzano Tomatoes

Fresh San Marzano Tomatoes

At the local farmer’s market I bought San Marzano Tomatoes.  I had not seen them before and took the opportunity to try them and preserving some.  They are similar to a Roma tomato, long shaped and meaty, with small core and few seeds.

I washed them, poured boiling water over for 3-4 minutes, then put into ice water bath. The skin peeled off easily.  They were cut in half and laid out on a pan lined with parchment paper.

San Marzano tomatoes ready for oven drying.

San Marzano tomatoes ready for oven drying.

Fresh thyme was put on the paper, then topped with the tomato halves.  I sprinkled olive oil and Kosher salt on tomatoes and baked at 450°F for 15 minutes.  The oven was turned off and the pan of tomatoes were left in the oven for 2 hours to dry.

Oven Dried San Marzano Tomatoes

Oven Dried San Marzano Tomatoes

Preserving San Marzano Tomatoes

Julia Ann
This is an easy recipe for fixing home oven-dried tomatoes as a means of preserving for later use.
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Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Course Oven Dried Tomatoes
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 pounds of San Marzano tomatoes

Instructions
 

  • Wash and remove tomato skins by pouring boiling water on them for 3-4 minutes.
  • Drain, put into an ice water bath.
  • Peel tomatoes, skins come off easily.
  • Cut tomatoes in half, remove core and seeds.
  • Drain on toweling or a towel.
  • Put parchment paper on cookie sheet, spread thyme sprigs on paper.
  • Place the tomatoes on top of thyme.
  • Drizzle olive oil over tomatoes and season with Kosher salt.
  • Bake at 450 F for 15 minutes.
  • Turn off the heat, let tomatoes dry out for 2-3 hours.
  • Put into jelly jars and cover with olive oil.
  • Refrigerate. Olive will become solid, but will melt when setting out to use.

Notes

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I put the tomatoes into jelly jars and partially covered with olive oil and stored in the refrigerator. They were soon used in salad, soup and sauce and soon were gone.  They were softer than the commercial dried tomatoes and much better flavor.  I could be partial.

I prepared the next 2 lbs of San Marzano Tomatoes as for drying, except I put them in freezer bag in one layer and froze them.  I haven’t cooked with those yet.

Frozen San Marzano Tomatoes

Frozen San Marzano Tomatoes

There were about 1 1/2 pounds of the tomatoes left, so decided to make a puree. The preparation was removing skins, cutting in half, removing core and the seeds.  I put them into blender, pureed until smooth.  I had 1 1/4 cup of puree which was cooked in small kettle with 1/4 teaspoon salt and 1 teaspoon sugar.  I cooked to reduce it to one-half.

Preparing San Marzano Tomatoes to make puree.

Preparing San Marzano Tomatoes to make puree.

I poured it into a 1/2 pint jar which was hot from boiling and covered with lid and ring.  I sat it into a pot of hot water which covered the jar letting it come to rolling boil and let boil for 20 minutes.  Then removed the can from the hot water to cool for 24 hours and also to seal the lid.

1 cup of seasoned Canned San Marzano Puree.

Preserving  seasoned  San Marzano Puree.

I hope this will give you incentive to try San Marzano Tomatoes and to give drying, freezing and canning a try.  When doing it in small amounts, it is more manageable in time and space to work and for storage.

Have you done canning, freezing or drying?  Please let me know what you have preserved.

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Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

gives a change to your menu.  Do you serve mostly southwestern, southern, midwestern meals, Italian, Indian, or Mexican cuisines?  Here is a recipe for Oriental Vegetable and Rice Bowl. As cooks, it is so easy to get into the habit of fixing the same thing over and over particularly if your family is busy and on the go.  I have found by serving one type of cuisine, there is a likelihood of having all the ingredients. However, when you like to cook, it is challenging and fun to try something different.

Some tips regarding Oriental cuisine:

1. Fast cooking at a high temperature is a key to Oriental cuisine.
2. The chief protein in the Oriental diet is the soybean: as in soybean oil, soy milk and soy sauce.
.3. The rapid, minimal cooking helps preserve the flavor, color and texture in Oriental cooking.

This Oriental Vegetable and Rice Bowl is a simple lunch or dinner dish.

 Add a fruit gelatin salad, crusty bread and fruit cup for a quick week day dinner.

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

Recipe for Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

Julia Ann
Stir-fried vegetable with pork and brown rice for a quick light meal. A good way to use left over meats.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Entree
Cuisine Asian
Servings 4

Ingredients
  

  • BROWN RICE

Instructions
 

  • BROWN RICE
  • Put broth and rice in large saucepan, bring to boil, cover and simmer 45 minutes.
  • When broth is absorbed and rice is tender, stir, recover and let stand 10 minutes before serving.
  • BASIC SWEET AND SOUR SAUCE
  • Put sugar, wine, vinegar, soy sauce and catsup in small saucepan, heat to boiling.
  • Stir cornstarch into water until smooth.
  • Add to sugar mixture; heat and stir until thickened. Keep warm
  • VEGETABLES
  • Slice and dice all vegetables.
  • Heat wok or 12 inch non-stick skillet until hot, not smoking.
  • Add oil, stir to coat pan and add meat stir to brown, remove meat, keep warm.
  • Add onions, carrots, cook 1 minute.
  • Add peppers and broccoli, cook vegetables 3-5 minutes.
  • Add the meat to vegetables.
  • Add the sweet and sour sauce to skillet cover and bring to a simmer.
  • Serve over brown rice.

Notes

If using left over meat or poultry, just heat thoroughly with vegetables before adding the sweet and sour sauce. Inspired by The creative cooking course, the American Homemaker's Academy 1973.
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 A Versatile Oriental Vegetables and Rice Bowl

You have many options to develop your own special Oriental Vegetable and Rice Bowl by changing the vegetables, the rice and the meats. The basic sweet and sour sauce can have many changes of taste by using pineapple juice, and the pineapple in the vegetables, brown sugar, or different vinegar.

Here are some suggestions to complete the meal.   Enjoy Your Oriental Vegetables and Rice Bowl.

Inspired by The Creative Cooking Course, The Creative Homemaker’s Academy 1973.

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

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Savory Baked Sweet Corn Recipe

Netta Belle’s Choice Savory Baked Sweet Corn

Julia Ann - Summertime Corn

Slected fresh corn from a local farmer’s market. The husks will be removed to prepare the ears of corn for parboiling.

Indiana sweet corn is at its peak; the yellow and/or white kernels are full and crisp with sweet milky juice. Corn on the cob, or roasting ears are the summertime treat, to be eaten and preserved by canning or freezing. Corn is a versatile vegetable used in soups, salads, side dishes, cornbreads, and entrees.  There are multiple uses of corn from corn syrup, snack foods, pet foods and ethanol.

The nutrients in corn are fiber, vitamin C, vitamin B 3, manganese and vitamin B 5 and antioxidant benefits. There are 143 calories in 1 cup of corn, not counting added butter when eating corn on the cob.  Fresh picked corn is best used the same day, or kept cool or refrigerated or has been in the shade at the farmer’s market.  Heat causes natural sugars of corn  turn to starch losing some of its sweet taste. Select corn with full kernels, when punctured the juice is white.  Fresh corn will have green husks tightly around it and not dried out.

Corn can be steamed, cooked in boiling water, grilled in the husk, microwaved or put in the oven to bake in the husks. Whole corn is cutting the kernel off the cob; fixing  cream corn is cutting the  kernels off the cob, then scraping sides to get the sweet milky juice.

Savory Baked Sweet Corn Recipe

I purchased the corn for  Savory Baked Sweet Corn  soon after the corn had been brought in from the field at a local farmer’s market.  It was a yellow and white variety with plump firm kernels, rows complete to the very top of the ear. The husks and silk were removed. The water was heated in a kettle until boiling, corn was added to come to boil again for 7 minutes. When done, the corn was put in ice water to cool before cutting. This is also prepares corn for freezing. Four large ears of corn were used to get the 2 cups of corn.  The kernels were cut off, the cobs were scraped to get the sweet milky juice. The corn was set in the refrigerator until ready for use.

Savory Baked Sweet Corn Recipe

Julia Ann
Summer fresh corn is just right for a Savory Baked Sweet Corn Casserole. A dish for family or a pot luck dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Casserole
Cuisine American
Servings 6 -8

Ingredients
  

  • 1 teaspoon butter to grease a 1-quart casserole dish

Instructions
 

  • Preheat oven to 350 F. Butter casserole dish.
  • Combine flour, sugar, seasonings in large bowl.
  • Melt butter to cook onion until softened.
  • Add the milk, beaten eggs, cream corn, buttered cooked onion, cheese, parsley and crumbs to the dry ingredients.
  • Stir to blend well.
  • Pour into the buttered casserole.
  • Sprinkle top with paprika.
  • Bake 45 minutes or until set.
  • Test for doneness by inserting knife in center and it comes out clean.

Notes

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©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

* Turmeric is a medicinal root with anti-inflammatory, antioxidant properties grown in South Asia of India and Pakistan.  The rhizomes are boiled, dried and ground into a powder for use as spice for cooking and in curries.  The orange-yellow color spice has a slightly hot peppery flavor and will color the food yellow when cooked.

Granulated Black Peppecookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

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