Monday, August 25, 2014

Garden veggie tomato soup & pasta

I served this with honey beer bread & was delish!!! Everyone loved it & used up garden veggies.


Put onions cut up on bottom of cooking sheet. Put cut up tomatoes on top. Roast 350 degrees 20 minutes. Add garlic, 2 cloves chopped to top, salt/pepper & some cooking sherry. Continue roasting until tender. Put roasted mixture into food processor with some rosemary seasoning & crust bread. Blend until chunky/soupy. Pour into dish. 

For pasta i sautéed corn & cherry tomatoes with butter & broth. Season with salt/pepper & add chopped fresh basil. Add cooked pasta, toss & add shaved parmesan cheese. Serve with homemade beer bread, or crusty loaf & real butter. Enjoy! 

Tuesday, August 19, 2014

Quick Garden veggie dinner

Bisquick 1 1/4 cup
2 eggs 
1/3 cup parm cheese
1 cup milk
Salt/pepper
Rosemary/garlic seasoning
Zucchini cut up
Tomatoes cut up
Onion cut up

Put cut up veggies bottom of baking dish. Add remaining ingredients put on top. Bake 350 degrees 35-40 minutes. Serve with salad with veggies from the garden! 


Sunday, August 10, 2014

Quinoa bean chili

Got this recipe off of pinterest & tweaked it a little.  

Bag of quinoa chili cooked
Can of corn
1 large onion chopped
Can of black beans
Can of kidney beans
Tomatoes in olive oil & garlic
1 can tomato paste
Chicken orveggie broth 
1/2 tsp.Cayenne
1 tsp. Cumin
1/2 tsp Paprika
1 tsp. cocoa powder
2 cloves garlic crushed
Plain greek nonfat yogurt
Shredded cheddar cheese
Sriracha sauce to taste

Cook onion in olive oil. Add all other ingredients except sriracha, yogurt & cheese. Add broth so it can simmer for about 20 minutes & flavors meld. Put in bowl, top with dollop of yogurt, sprinkling of cheese, sriracha. You can add cilantro if you wish. Healthy & delicious served with crusty bread, totinos chips, etc.