Tag Archives: roasted red peppers

Collard Greens, Corn and Tortilla Strata

Collard Greens, Corn and Tortilla Strata

Several years ago, collard greens and many other vegetables were not available in grocery stores.  With the ‘world trade’, seasonal foods are available all year. Dandelion greens or spinach were only greens I was familiar with.  Maybe turnip or beet greens were available on our farm table, but what kid was going to eat them if they could get out of it.  My children were subjected to lettuces and spinach in salads.

So now I have learned to eat, cook and share Collard Greens, Corn and Tortilla Strata.

Collard Greens, Corn and Tortilla Strata

Collard Greens, Corn and Tortilla Strata

Nutritional Benefits

As you might have gathered, collard greens are good for you.  They are a dark green vegetable with the ability to lower cholesterol and  cancer protection. Collard greens are high in Vitamin K, Vitamin A, Vitamin C, calcium, fiber, and manganese to name a few.  There is your multiple vitamin! Now corn adds B vitamins, folate and thiamin when eaten as a special summertime food, corn-on-the-cob, a midwest favorite side dish.  Corn is considered a staple food, the basis for polenta, tortillas, burritos, corn meal, flour, starch and popcorn!¹

I adapted this recipe by adding roasted red bell peppers instead of mushrooms.  I like the sweeter taste plus the red color. Red bell peppers provide Vitamin C, A, B6 and folate.  Add garlic to the strata, it is credited to  having healing potential of lowering cholesterol and cancer protection.¹  Use 1% milk to lower fat and calories, though I did add cheddar cheese on top.

Collard Greens, Corn and Tortilla Strata
 
Prep time
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A layered casserole of vegetables and flour tortillas. A vegetarian side dish to be enjoyed with or without a meat entrée. It's an American lasagna!
Author:
Recipe type: Vegetable Casserole
Cuisine: American
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 10 ounces of fresh collard greens, chopped, blanched and well-drained OR 10 ounces frozen chopped collard greens, thawed and squeezed dry.
  • 3 cups 1% milk
  • salt to taste
  • ¼ teaspoon hot pepper sauce
  • 3 tablespoons flour
  • 1½ cups fresh corn or frozen corn, thawed
  • ¼ cup of diced roasted red bell peppers
  • 2 tortillas (8-inch diameter), halved
  • ¾ cup shredded cheddar cheese
Instructions
  1. Preheat oven to 375 F.
  2. Grease a 2½ quart or 9 x 13 casserole dish.
  3. In a large sauce pan, heat the olive oil, add the minced garlic, cook until soft.
  4. Add the blanched fresh or frozen collard greens, cook until tender, about 5 minutes.
  5. Combine the milk, salt, pepper sauce into the flour, stir until smooth.
  6. Add the milk mixture to the collard greens, stir until the sauce is creamy and thickened slightly, about 5 minutes.
  7. Add the corn and roasted red bell peppers, heat about 3 minutes
  8. Remove from heat, stir in ½ cup of shredded cheddar cheese until melted.
  9. Arrange a layer of tortillas on the bottom of the casserole, cover with half of collard/corn mixture.
  10. Add another layer of tortillas, cover with remainder of mixed vegetables.
  11. Sprinkle top of casserole with remainder of the shredded cheese.
  12. Bake for 25 minutes or casserole is hot and bubbling.
Notes
Recipe adapted from Fight Back With Food: Use Nutrition To Heal What Ails You, Readers Digest Association, Inc. cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 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.

 

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.

Corn-Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

This is a hearty soup for winter or for a summer luncheon, particularly when fresh corn is available from the local Farmer’s Markets.  I am an advocate of using fresh vegetables and fruits.  That is the advantage of living in small rural areas.  However, I have seen Eataly NYC via of the internet.  That is on my bucket list.

When I can’t get the fresh corn, the next best is the frozen bags I have in my freezer.  I never freeze enough; end up using grocery store frozen corn.  Just not the same, it does not have the milk scraped off the cob as for cream corn.

A Summer Time Treat, fresh corn.


Corn-Mushroom Chowder
 
Prep time
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A hearty soup of fresh corn, roasted red peppers and mushrooms, enhanced with crisp bacon pieces.
Author:
Recipe type: Soups
Cuisine: American
Serves: 6
Ingredients
  • 2 tablespoons butter
  • ⅓ cup onion, diced
  • 1 clove garlic, minced
  • ¼ cup roasted red peppers, diced
  • 4 ounce canned button mushrooms, coarsely chopped
  • 2 cups fresh or frozen corn
  • 1 teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
  • 1 teaspoon sugar
  • 1 teaspoon dried parsley flakes or 1 tablespoon of minced fresh parsley
  • 2 cups chicken broth
  • 1½ cups milk
  • 2 egg yolks, beaten
  • ½ cup heavy cream or ½ cup undiluted evaporated milk
  • 2 slices bacon, fried crisp and broken into pieces.
Instructions
  1. Prepare the roasted red peppers before starting the chowder.
  2. Mince and chop the vegetables to have ready to put into the soup.
  3. Melt the butter in a large sauce pan or Dutch oven.
  4. Add the onion and garlic, cooking until onion is translucent.
  5. Add the roasted red peppers, chopped mushrooms and corn.
  6. Cook for 3 minutes.
  7. Pour the chicken broth over the vegetables.
  8. Add Netta Belle's Choice Flavour-Enhancer Spice Blend, sugar and parslely.
  9. Stir to blend, cover, bring to a boil and simmer 15 minutes.
  10. Add the milk to the soup, cover and cook for additional 5 minutes.
  11. Do not let boil.
  12. Pour 1 cup of the soup mixture into blender, mix briefly before adding the beaten egg yolks and cream. *(See notes)
  13. Return the blended egg mixture to the large soup pan and heat only until hot.
  14. Fry the bacon pieces until crisp, drain on towelling paper.
  15. Serve the bowls of soup sprinkled with crisp bacon pieces.
Notes
*Add a tablespoon or more of the hot soup mixture to the beaten eggs before adding them to the blender. This is "tempering the eggs" to prevent cooking the eggs. **Roasted Red Pepper recipe is available in collection of cookbookinabox Gift Recipe Box, Menu 101. cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 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.

 

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers

Roasted Red Peppers are a favorite to have on hand in the freezer.  I clean and cut them to remove seeds and flatten for broiling about 15 mintues until well charred.  Cover them with aluminum foil for another 15 minutes will loosen the skin for easy peeling.  Best to wear gloves to prevent staining or burning your fingers. Lay them flat in one layer in freezer bags makes it easier to remove to use in soups, salads, stews, with vegetables, and meats.  They are tasty heated with olive oil, oregano flakes and balsamic vinegar for a side dish vegetable.

A serving of Corn and Mushroom Chowder

A serving of Corn and Mushroom Chowder

                                       Netta Belle’s Choice Herbs and Spices                                                                                                                    

Netta Belle's Choice of Herbs and Spices

Netta Belle’s Choice of Herbs and Spices

Flavour-Enhancer Spice Blend                                    Pacific Ocean Sea Salt
Granulated Black Pepper                                            Oregano Flakes
Crushed Red Pepper                                                   Whole Rosemary

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox ©2007-2015 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.

Summer Time Coleslaw

May to September is Picnic Time

….time to pick out your summer coleslaw recipe.  There is always the concern of food safety,  The cold food needs to stay cold and hot foods hot.  cookbookinabox® Summer Time Coleslaw Recipe is made with and oil and vinegar dressing, which eliminate the question about use of mayonnaise.

cookbookinabox® Summer Time Coleslaw Recipe

Coleslaw for summer time celebrations and picnics

Coleslaw for summer time celebrations and picnics


Summer Time Coleslaw
 
Prep time
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A summer time must for picnics and holidays from the garden bounty.
Author:
Recipe type: Salad
Cuisine: American
Serves: 8
Ingredients
  • 5 cups cabbage, shredded
  • ½ cup carrots, shredded
  • ¾ cup red bell peppers, roasted and diced
  • ½ cup sugar
  • ½ cup vegetable oil
  • ¾ cup red wine vinegar
  • 1 teaspoon celery seeds
  • ½ teaspoon Netta Belle's Choice Black Pepper
  • 1 teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
Instructions
  1. Shred cabbage and carrots in food processor.
  2. Roast the red bell peppers, peel and freeze until ready to dice.
  3. Combine all vegetables in a large bowl.
  4. In a small bowl, whisk together oil, vinegar, seeds and spices.
  5. Pour over vegetables, stir well to mix.
  6. Put into serving bowl.
  7. Refrigerate 3-4 hours to chill.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 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.

 Check out the Fourth of July Lunch Menu

Fourth of July Lunch

Fourth of July Lunch

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.

Roasted Red Pepper Deviled Eggs

Deviled Eggs

Decorated eggs have become a symbol of Easter and almost synonymous with the holiday with Easter Egg Hunts, chocolate Easter eggs, and Easter baskets and chicks.  Deviled eggs are a popular menu item for Easter Dinners.  The mixed greens blog.com/2009/07/22/seasons-eating-what-is-deviled-egg/ did the research on the meaning of deviled.  In 18th century England any food that had a spicy condiment was referred to as ‘deviled’.  Mustard is the spicy ingredient in cookbookinabox® recipe of Roasted Red Pepper Deviled Eggs.

Roasted Red Pepper Deviled Eggs

Ready for Easter Dinner

Ready for Easter Dinner, picnic or carry-in dinner.

Roasted Red Pepper Deviled Eggs
 
Deviled Eggs decorated with roasted red pepper, an Easter favorite, picnic and pitch-in dinner standbys. Deviled with some hot pepper sauce.
Author:
Recipe type: Salads
Cuisine: American
Serves: 12
Ingredients
  • 6 hard boiled eggs
  • 3 tablespoons mayonnaise
  • 2 heaping tablespoons sweet pickle relish
  • 4-6 drops of hot pepper sauce
  • Netta Belle's Choice Sea Salt to taste
  • Netta Belle's Choice 100 % Black Pepper to taste
  • Netta Belle's Choice Flavour-Enhancer Spice Blend to taste
  • 2 tablespoons of thinly sliced roasted red bell peppers
  • Chopped cilantro
Instructions
  1. After boiling eggs, cut lengthwise, putting yolks into a bowl.
  2. Mash the yolks to medium size pieces.
  3. Add the remaining ingredients except roasted red peppers and cilantro.
  4. With a wire whisk, beat yolks and ingredients until smooth.
  5. Fill the egg white cups using a pastry bag with large decorative tube.
  6. Add thin slices of roasted red pepper across top.
  7. Decorate plate with chopped cilantro.
  8. Refrigerate until ready to serve.
Notes
Put whole hard boiled eggs in a jar of pickled beet juice to dye the eggs pink.
The egg yolk mixture can be put into a small plastic bag with corner snipped off to use as a bag to fill the egg whites instead of a pastry bag. ©2007-2015 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.

 

Links:

Honey-Bacon Cheese Deviled Eggs from With a Blast

Deviled Egg Salad Recipe from Simply Recipes

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.