Vegetable Pasta Oven Omelet

More picture are on the recipe blog http://recipeswelove1.blogspot.com/2011/05/vegetable-pasta-oven-omelet.html

I made this for my dinner tonight since I knew my hubby would not care for it much and he has leftovers that he LOVES. I used this recipe http://www.myrecipes.com/recipe/vegetable-pasta-oven-omelet-10000000520763/%20as a idea and used what I had on hand it is AWESOME. I will put in red the changes I made. This would make a good meatless dinner or a side to some baked chicken etc.


YIELD: Makes 8 servings

COOK TIME: 30 MINUTES

PREP TIME: 30 MINUTES

COURSE: Breakfast/Brunch, Main Dishes, Side Dishes/Vegetables

Ingredients

3 dried tomatoes in oil (I put a can of diced drained tomatos in the oven at 400 for aobut 20 mins before using them since I didn ot have dried tomatoes)

1 small onion, chopped (I used one large leek)

1/2 red bell pepper, diced (I used green bell since I had it frozen in the frezzer about 3/4 cup)

3 garlic cloves, minced

2 tablespoons olive oil

1 small zucchini, diced (I used about 1 1/3 cup of diced broccoli)

1 (3-ounce) package cream cheese, softened

7 ounces vermicelli, cooked

6 large eggs (I just used 4 since I used a bit more cheese)

3/4 cup shredded Parmesan cheese, divided (I used a mix of baby brie, swiss, and cheddar and used about 1 1/2 cups)

3/4 cup milk

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

I also added about a cup of frozen corn

1/3 pasta water when I added the cheese

1-2 cups of chopped mushrooms

Preparation

Drain tomatoes well, pressing between layers of paper towels; chop.

Sauté onion, bell pepper, and garlic in hot oil in a nonstick 12-inch ovenproof skillet 5 minutes or until tender; add tomato and zucchini, and sauté 3 minutes. Stir in cream cheese until melted. Add pasta; toss to coat.

Whisk together eggs, 1/2 cup Parmesan cheese, milk, and next 3 ingredients. Pour over pasta mixture in skillet.


Bake at 375° for 25 to 30 minutes or until set. Sprinkle with remaining 1/4 cup Parmesan cheese. Let stand 10 minutes before serving.





Southern Living

NOVEMBER 1999

Crockpot Potatoes

Made this up today and really liked it



5 pounds of potatoes, cut in six or 8 large pices per potato

1/2 stick of butter

1 TBS olive oil

1 large oninon cut in same size pieces.

Salt, peppe, and Garlic to taste

1 lemon cut in half



Put all in crockpot expect the lemon stir to coat the potatoesv s, then lay the lemon on top and cook on low for about 6 hours.



This made for a simple supper when I put porkchops and BBQ sauce in another crock pot.

Crispy Potato Roast

I got this recipe from http://smittenkitchen.com/2011/04/crispy-potato-roast/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29  and it is a KEEPER so yummy, pretty and easy. This would be GREAT for company put it in the oven and forget about it for 2 hours and it is pretty and stays warm for a while once out of the oven.

Crispy Potato Roast


Adapted from Martha Stewart

3 tablespoons salted or unsalted butter, melted

3 tablespoons extra-virgin olive oil

Coarse salt

1/2 to 1 teaspoon red-pepper flakes (optional)

4 pounds russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)

4 shallots, peeled ( I used regular onions)

8 sprigs thyme (I used parsley instead since I had it in the garden)

Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta



Preheat oven to 375 degrees. In a small bowl, combine butter and oil. With a sharp knife or manoline, slice potatoes crosswise very thinly. Figure out what baking dish you’d like to use [see Note above]; Martha suggests a 9-inch round baking dish (a deep dish pie pan would fit this bill) though I think you could go an inch bigger, an oval 1 1/2 to 2 quart casserole dish might also be pretty.

Once you’ve picked the dish that seems the best fit for your slices, pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. Arrange your potato slices vertically in the dish.

Thinly slice shallots with your mandoline and slide shallot slivers between potato wedges, distributing them as evenly as possible. Brush with remaining oil/butter mixture. Generously season your dish with salt; go easier on the red pepper flakes, if using. Bake 1 1/4 hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if using, and serve immediately.

Served tonight with baked fish that Harrison caught last week with Grandpa

Grilled Onions and Potaotes

Submitted by Ann Kelly

When I grill I want the WHOLE meal to be on the grill. This Morning I got everything cut and in foil and ready for dinner tonight since I knew we would be busy all day. Tonight I had Grill Cabbage http://recipeswelove1.blogspot.com/2011/03/grilled-cabbage.html broccoli http://recipeswelove1.blogspot.com/2011/03/favorite-broccoli.html and grilled pork chops http://recipeswelove1.blogspot.com/2011/04/grilled-porkchops.html along with grilled onions and potatoes. You can take this method and use for many other veggies, mushroom, peppers, cauliflower etc, or ever mix them up in the same packet and have one per person. My husband is not a big veggie fan so I do my separate so we all get what we like.

This Picture is once everything came off the grill

Grill Onions

2 onions sliced (this is one yellow and one red)

2 tsp Worcestershire sauce

1 TBS Italian dressing

1 TBS butter

1-2 tsp garlic salt

1 tsp pepper.



Mix all together and wrap in foil (I use two layers to help from losing the juice )

And grill till the packet becomes soft.

Potatoes

Per packet


2 Yukon gold potatoes sliced thin

1 TBS onion or dried diced onion

salt, pepper, hot pepper, & garlic to taste

1 TBS butter.

Mix all together and wrap in foil (I use two layers to help from losing the juice )

Potatoes and onions take longer than most other veggies.













When doing more than one I label so I dont' cook the broccoli too long and the potatoes not enough

Artichoke Salsa

I think I will have to try this SOON Artichoke Salsa  Looks so fresh and yummy

For the Love of Cooking: Garlicky Basmati Rice

For the Love of Cooking: Garlicky Basmati Rice

This was a Hit, easy and yummy, and something a little more than just rice. We will be having this again

Garlicky Basmati Rice:


Adapted recipe and photos by For the Love of Cooking.net

Original recipe by The Complete Cooking Light Cookbook

1 tsp olive oil

4-5 cloves of garlic, minced

1 cup of basmati rice

2 cups of chicken broth

Sea salt and white pepper, to taste

Green onions, diced



Heat the olive oil in a large sauce pan over medium heat. Add the rice and cook for 1 minute; add the minced garlic then cook, stirring frequently for 1 minute, being careful not to burn the garlic. Add the chicken broth and season the water with a bit of sea salt and white pepper, to taste; bring to a boil.
Cover, reduce heat, and cook over medium low for 20 minutes. Remove from heat and don't touch for 5 minutes. Add the green onions and mix until well combined. Serve immediately. Enjoy.

Garlic Green Beans

Garlic Green Beans

2 or 3 handfuls of fresh green beans (thin ones without large beans)

2-3 cloves of minced garlic

1TBS butter

Salt & Pepper to taste



Clean and trim ends off of beans. Steam beans for about 4-5 mins just until they turn bright green. Sautee butter and garlic, add steamed beans, stir for a minute and serve hot.

Cheesy Potatoes

1 bag frozen diced potatoes

2 cans of cream of chicken or clerey

2 cups shredded cheese

1 onion diced and sauted in aobut 3TBS butter

1 tub of ranch sour cream (can use regular sour cream too)

Mix all ingredents together an put in baking dish -- you can also add a couple cups of diced ham and it is good.



The above picture missed the sour cream

I like to add some asparagus on top of mine (this was frozen from last spring)

Then when I have it (from the salw rack) I like to put a layer of  Proscitutto on top

bake at 350 for about an hour.

I made this this week since we were having ham and meatloaf and it would work for a side for both.

Mushrooms --- Cooking without recipes

I made these a few weeks ago just using up items I had found and wanted to find a way to use them up. These were pretty good, but not as good as my Crab Stuffed Mushrooms but pretty good.

So here is what I used plus a bit of leftover chicken. The blue bag is asparagus (frozen from the spring)

This cheese spread I found Whole Foods

This cheese is from a local farm and the favor is garlic paprika jack and it was very strong, good but a little goes a long way.

So I mixed everything up other than the mushrooms and bacon. Then stuffed the mushrooms with few pieces of bacon on top, and baked about 40 minutes at 350 degrees.

Homemade SIMPLE Sour Kraut

I love sour kraut but no one else in my house does so this is just for me. This is a super simple kraut recipe pasted to me from my Mom who got it from a friend.



What you need:

Cabbage

banana peppers

green tomatoes

pepper flakes

kosher salt

distilled water ( A MUST SO IT WON'T TURN BROWN)

jars.



In the bottom of your jars put a heaping teaspoon of salt, then a layer of green tomatoes, and banana peppers (I put a lot of peppers)

Fill the rest of the jar with shredded cabbage, punching it down as you go, get as much cabbage in the jar as possible.

Put as much pepper flakes as you would like and another Heaping teaspoon of salt and fill with distilled water.

Put lids on and store for at least 14 days before eating, no processing needed. I really like this recipe since it is not cooked it is fresher tasting and not as sour as store bought kraut.

Harrison's treats

Does this look yummy to you?

Harrison has been doing the Gluten Free thing for over 6 months now, and while it is not an issue at home he does miss some of his old faves. If someone offers him food is first response is "Does if have Wheat in it?"So now that he is understanding that only we give him food that is gluten free. We have been trying some GF treats. Now this will not become a staple since they are still not the healthiest choice, and they do cost a pretty penny, but from time to time it is a treat.

Last weekend John ran to Kroger for me to get a couple things and he picked up this Pizza for Harrison and he was SO excited. It was not great but he LOVED it and that is all that mattered.

I did add a bit of pepperoni (Gluten Free that is) and a bit more cheese.

Then today we went to the store and got a few more things to try. Chicken nuggets (which were not too bad, just expensive), donuts (which he is looking forward to one in the morning), and his GF Hot dogs were on clearance so we bought 3 packages for $2.78 each instead of $6 and froze them into bags with two hot dogs per bag.

You can tell by his plate that we went to the store today and Harrison went with me. He Never has this much "Convenience" food at once but he gets so excited we we go to the store and he gets food he can eat. He is a GREAT eater but he enjoys "kid food" too.

Since he had new stuff to try and John had leftovers that he was looking forward to, I cooked some of my favorites for me.

Asparagus wrapped in bacon, and mushrooms with a bit of Olive Oil , and salt & Pepper and garlic. Baked at 4oo for about 20 mins.

Join in some pot stickers (Not GF, frozen, I have not braved making them myself) and fresh carrots makes for one yummy dinner for me.

Garlic Cheese Grits

This is one of my favorite recipes and one of the most requested from family and friends. I don't have pictures but it is yummy... The base of this recipe came from a Paula Deen recipe but I took some things out and added some more.

2 cups water
1 3/4 cups milk
1 t salt
1 cup quick cooking grits
2 1/2 cups shredded cheddar cheese
1 stick plus 1 T of butter
1/3 cup diced green onions
6 oz garlic Herb cheese. ( I have used hard cheese and spread and they both work. I usually use the spread that you find in the deli section of the store. Sometimes I will mix the garlic herb with tomato basil, I also buy these when they are on clearance and freeze)
1 cup diced tomatoes
1/2 lb bacon cooked and crumbed
2 eggs lightly beaten.


in a saucepan, bring the water and milk to a boil. Slowly add the grits and return to a boil. Stir for 1 full minute. Reduce the heat cover and cook for 3 minutes. Stir the grist and add 1 stick of butter, stirring until it has melted.

Cover and cook for 4 minutes, until the grits are thick and creamy. Remove from the heat and set aside.

Saute the onions in the remaining 1 T of butter till tender

Add the garlic cheese and 1 1/2 cups of Cheddar and onions to the grits. and stir until the cheese is melted. Stir in the beaten eggs slowly.

Pour into greased casserole dish and bake at 350 for about 30 mins

Sprinkle the remaining cheese over and a layer of bacon , and layer of tomatoes and bake till melted .

This is the cheese I use most often

Stuffed Mushrooms

I had some large mushroom and asparagus so I thought I would try some stuffed mushrooms. This was just a trial and Error that turned out pretty good so these measurements are pretty rough.

8 Large Mushrooms capped
1/2 cup cooked sausage
1/3 cup chopped asparagus
1/3 cream cheese
1/2 Parmesan cheese
garlic & Pepper to taste

mix all but mushrooms in a bowl and stuff mushrooms. I added a couple slices of butter to the bottom of the pan. bake at 450 degrees for about 30 minutes they were pretty yummy.

brussel sprouts....I LOVE them

Brussel Sprout... I used to HATE them but now I LOVE them and CRAVE Them.

I have learned to listen to my body when it comes to what I eat. 3 years ago I was taking up to 30 bills a day. I never wanted that I when I decided to go off everything, cold turkey I might add, in able to clean my body of the toxins in order to get pregnant with Harrison I had to learn to really listen to what my body told me. That included telling people no often, and knowing what I was putting into my body. I have read and research loads of stuff to help know what my symptoms mean and what I can do "naturally" to maintain my health.

A few months ago I began craving Brussel Sprouts so I began eating brussel sprouts. Now I don't want to even think about boiled brussel sprouts but I have found a way that I LOVE them.

first Start with "fresh" brussel sprouts which means bright in color and very firm. I cut the core off the bottom and that the outside layer of leaves. Then I cut them in half. Put the brussel sprouts into a saute pan with some butter (and it is really good with a little bacon too :) ) salt, pepper, and garlic. In this picture I added a few carrots. I cook over medium heat just until the center is warm. Then add the juice of lemon for just another minute. They are still intacted and they still have a crunch. Remember the less you cook your veggies, the better they are for you.

Here is a snapshot of what good stuff is in brussel sprouts. Below is a GREAT book to tell you what your eating. I will try to add more about it later too.