Archive for the ‘Vegetables’ Category

1/2 cup teriyaki sauce
1 tablespoon peanut butter
2 large garlic cloves crushed
1/2 teaspoon grated lime rind
3/4 crushed red pepper flakes

Stir teriyaki into peanut butter. Add garlic, lime rind and red pepper flakes. Mix well and marinade chicken or shrimp in it.


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1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 28 oz can italian plum tomatoes, drained
2 tablespoons unsalted butter cut into small pieces

Preheat oven to 350. Lightly butte an 8 in shallow baking dish.
Stir together sugar salt and pepper in a cup.
Put tomatoes in baking dish and sprikle all over with the sugar mixturE. Dot tomatoes with butter, then bake them until the tmate are partially cllapsed and deeply caramelized in places ( about 1-2 hours). Serve warm or at room temperature.

I serve this with good cheese and olive as an antipasta. Or just as an excellent winter side dish.

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11/2 to 2 3/4 pounds butternut squash (about 2 medium), peeled, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
2 1/4 pounds medium-size tart green apples (such as Granny Smith), peeled, quartered, cored, but crosswise into 1/4-inch-thick slices

Freshly grated nutmeg
3/4 cup pure maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 1/2 tablespoons fresh lemon juice

Preheat oven to 350°F.  Combine squash,  and apples (in layers) in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes.

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¼ cup margarine

2 tablespoons green pepper, chopped

½ cup heavy cream

½ teaspoon salt

1 pound fresh mushrooms, sliced

2 tablespoons red pepper, chopped

2 tablespoons white wine

¼ teaspoon fresh basil, chopped


Sauté mushrooms and pepper in butter.  Remove mushrooms and pepper.  Add cream, wine, salt and basil.  Simmer until thickened; add mushrooms and pepper once more.


 This is one that I make, but I’m not a big fan of the mushroom, so I don’t eat it.  But other people seem to like it.   Can be great to put over top a steak (pretend its a fancy resteraunt steak), or can be a lovely little side dish.

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This is a popular choice from the my office’s cookbook.  It is one of the most popular fake vegetables that I occasionally make. 

3 10 oz. packages of frozen spinach; drained

½ onion; chopped

2 Tablespoons margarine or butter

2 Tablespoons flour

1 cup Milk

9 oz. Pepper Jack cheese

½ cup Cracker crumbs

3 Tablespoons Parmesan cheese


·        Heat oven to 350 degrees

·        Cook spinach 3 min. and squeeze dry.  Set aside.

·        Sauté onion in margarine, stir in flour and add milk. Stir until thickened

·        Add hot pepper cheese and stir until melted

·        Combine crumbs and Parmesan cheese; top casserole

·        Bake 20  minutes



10 Servings

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You can eat as a side or serve this over an easy baked/roasted chicken, etc. 


2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 teaspoon balsamic vinegar
Pinch red pepper flakes
Kosher salt

Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes at 350. 
I added several teaspoons of frozen basil to the mix and an orange tomato sliced.  I also didn’t bother to half the cherry tomatoes. 

It turned out fairly well, and was a quick little winter side dish.  Frankly I’m still eagerly awaiting the glories of summer tomatoes. 

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If you’re aware of the growing amounts of pesticides and chemicals large farms have to spray the fruits and vegetables with, you may be growing slightly concerned.


If you’re like me, you really can’t afford to buy all organic. Awhile back I sort of adopted the notion that I would try and buy organic if I’d be eating the skin. Like apples (have you ever succeeded in getting that waxy residue off an apple?) and grapes nut not bananas and melons. Makes a fair amount of sense right?

Well, there’s an article that tells you which fruits and vegetables in the US are treated with the most amounts of chemicals and pesticides and why.

If you don’t want to read it yourself they are: apples, baby food, milk/butter, cantaloupes, cucumbers, grapes, green beans, spinach, strawberries and winter squash.

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