Posts Tagged vegetable

Zucchini Crescent Supper Torte

This is a Pillsbury recipe I found in an older magazine. I can’t find the recipe online.

  • 1 8 ounce can of refrigerated crescent rolls
  • 4 slices of bacon
  • 4 cups of sliced zucchini
  • 1/2 cup of finely chopped onion
  • 1/3 cup chopped green bell peppers (we didn’t use)
  • 1 garlic clove, minced
  • 1 cup tomatoes, chopped, seeded and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 1/2 cup flour
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup plain yogurt
  • 2 eggs
  1. Preheat oven to 375F.
  2. Separate the crescent dough into the 8 triangles. Press into bottom and 3/4 way up the sides of an ungreased 9 inch springform or 9 inch square pan. Press to seal the perforations.
  3. In a large skillet, cook bacon until crisp. Remove bacon from skillet and drain fat, keeping 1 tablespoon in skillet. Crumble bacon and set aside.
  4. Add zucchini, onion and green bell peppers (if using) to the skillet. Cook over medium heat until vegetables are tender. If mixture is watery, drain. (Ours did not get watery.) Stir in the crumbled bacon, tomatoes, salt, Italian seasoning and pepper and cook a few more minutes.
  5. Spoon the zucchini mixture into the crust. Sprinkle with cheddar cheese.
  6. In a medium bowl, mix together the flour, Parmesan cheese, baking powder, salt, yogurt and eggs until smooth. Pour over vegetables and cheddar cheese.
  7. Bake 50 to 55 minutes of until puffed up and golden brown around edges.
  8. Remove sides of pan and cut into wedges.

Zucchini Crescent

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Tomato and Cheese Stuffed Zucchini

I found this recipe in a magazine called Inspire.

  • 2 zucchini
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 1 tomato, diced
  • 1/2 teaspoon each of salt and pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/3 cup grated cheddar cheese
  1. Preheat oven to 350F.
  2. Trim end of zucchini, peel and cut lengthwise in half. Scoop out the insides of the zucchini to make a trench in each half. Place zucchini halves on a parchment paper lined baking sheet, sprinkle with garlic powder and set aside.
  3. Heat oil in a skillet. Add onion and sauté until onions are translucent. Stir in the scooped out zucchini parts, tomato, salt and pepper. Cook a few minutes then add oregano and thyme.
  4. Spoon mixture evenly over zucchini halves and sprinkle with cheese. Bake 20 minutes.

Tomato Stuffed Zucchini

Verdict: This was a very easy, very tasty recipe. I loved the cheese, zucchini and tomato taste, even though it seemed the piece I ate had very little onion taste.

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Savoury Broccoli Cakes

I can’t remember where I found this recipe.

  • 12 trimmed broccoli florets (each one should fit into a muffin cup with room to spare)
  • 1 cup butter, softened
  • 1/4 cup sugar
  • 4 eggs
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt (we didn’t use)
  • 1/4 cup strong cheddar cheese, grated (we used closer to 1/2 cup)

1. Preheat oven to 350F. Bring a pot of water to boil and blanch the broccoli florets for 3 min. Rinse well in cold water. Dry the florets and set aside.
2. Beat the butter. Add the sugar. Add eggs, one at a time. Mix together the flour, baking powder, turmeric, cayenne and salt (if using). Add to the wet ingredients. Fold in the cheese.
3. Place one heaping tablespoonful of the batter into the bottom of each muffin cup. Place a single floret in each muffin cup. Top with remaining batter.
4. Bake 30 min.

Broccoli Cakes
Verdict: I haven’t really eaten much cayenne in the past because I can’t really eat spicy foods (even something that is at the completely lowest possible degree of spicy is too much for me sometimes). Turmeric is another ingredient I haven’t used in the past, so I wasn’t sure if I would like it. After this dish, I think I will continue avoiding these ingredients in the future. I found them both overpowering. I couldn’t taste the cheese or the broccoli. After a recent recipe I was a little worried that the sugar would make the dish too sweet, but that didn’t happen.

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Roasted Sweet Potatoes & Pineapple

This is a Kraft recipe.

  • 2 lbs of sweet potatoes cut into 3/4 inch chunks (I don’t really measure these things so I am not actually sure what size my pieces were)
  • 3 cups fresh pineapple chunks
  • 1/4 cup zesty Italian dressing
  • 1/4 cup brown sugar
  • 1 tablespoon butter or margarine, melted

1. Preheat oven to 400F.

2. Combine sweet potatoes and pineapples in large bowl. In another bowl combine remaining ingredients. Add to potato mixture and toss to coat.

3. Spread onto rimmed baking sheet sprayed with cooking spray.

4. Bake 45 to 50 min, turning at 30 min or until potatoes and pineapples are tender and golden brown.

Sweet potato and pineapple

We maybe should have thought about the presentation a little bit more when it came to the side dishes. So much orange with the carrots we had made as well!

Verdict: This was one of our Thanksgiving meal side dishes, but it didn’t work out so well. Thankfully we had other side dishes. I don’t think we baked these too long, because we checked pretty often and took them out as soon as the potatoes were done, but they seemed to be a little dry.  The glaze, which is similar to one we’ve used before, just didn’t really seem to work with the sweet potatoes and pineapples. Actually I’m not sure if I thought the sweet potato and pineapple really worked together for me.

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Vegetable Springroll

I found this recipe in the French newspaper, 24.

  • 1 cup snow peas
  • 1 medium carrot, julienned
  • 2 zucchini, julienned
  • 1 red pepper, julienned (we didn’t use, because I do not like red peppers)
  • 6 roasted garlic cloves
  • Salt and pepper
  • 3 tablespoons of a mix of basil, parsley and scallions
  • 4 Phyllo pastry sheets
  • 1/4 cup olive oil

1. Set garlic in an oven proof dish. Drizzle with olive oil. Cover and bake at 350F for 45 min (it might be best to turn them once in awhile).

2. Blanch snow peas, carrot, zucchini and pepper (if using). Vegetables should still be a little crunchy.

3. Puree the garlic and mix into the vegetables. Add salt, pepper, and the basil, parsley and scallion.

4. Spread a Phyllo sheet on a parchment covered work surface (we split each sheet into two). Brush with olive oil. Place a couple spoonfuls on the sheet, along the edge of the narrowest part. Fold ends towards centre and roll to end. Repeat for other sheets.

5. Brush each roll with olive oil and cut slits into the top (we forgot this last part).

6. Bake 15 min at 400F.

Vegetable Springrolls

Verdict: These were very tasty, though not my favourite. Maybe it was the combination of vegetables, but there was something that I didn’t love about it.

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Glazed Carrots

I found this recipe in a Betty Crocker Country Holidays magazine.

  • 1 1/2 pound of baby carrots
  • 1/3 cup brown sugar
  • 2 tablespoon butter
  • 1/2 teaspoon salt (didn’t use because we use salted butter)
  • 1/2 teaspoon orange peel

1. Heat 1 inch of water to boiling and add carrots. Reduce heat and simmer for 6 to 9 minutes or until tender-crisp. Drain and set aside.

2. In a skillet add the remaining ingredients over medium heat, stirring constantly until bubbly.

3. Return carrots to the skillet and reduce heat to low. Cook 5 minutes, stirring occasionally, until carrots are well glazed.

Glazed Carrots

Verdict: I really enjoyed these. I liked the taste of orange along with the carrots and the sweetness of the glaze.

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Veggie Calzones

I found this in an old magazine called Homemaker School, published in 1998.

  • 1 1/2 cup frozen mix of broccoli, onion and mushrooms (they didn’t have that particular mix at the store, so we got broccoli, cauliflower and carrots)
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1 lb pizza dough
  • 1 egg, beaten

1. Rinse veggies under warm water to thaw. Pat dry.

2. In a medium bowl, combine veggies, all the cheese, Italian seasoning and pepper.

3. Divide dough into 4 pieces. Roll out each piece into a 6 inch circle. Spoon 1/4 of the mixture into the centre of each. Moisten edges with water and fold over. Pinch to seal. Cut several slits in the top of each piece. Brush with egg.

4. Bake at 425F for 12-14 min or until golden brown.

Not the prettiest looking food I've ever made.

Not the prettiest looking food I’ve ever made.

Verdict: I tried this recipe because I was hoping I would get a new appreciation of ricotta cheese, which is another one of those foods I have never been fond of. I dislike its texture. That didn’t change after this dish. The calzones themselves were also pretty bland tasting.

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