Giselle posted the following on Facebook a day or so ago:
"Anyone
looking for something different to eat tonight! I did this and it's
yummy! I did only use green curry paste and I used my zucchini from
garden for my veggies along with yellow squash all cut up small ...the
kids and hub loved it...my new fav for the moment!! http://www.youtube.com/watch?v=HvSDgcu454w"
Friday, August 27, 2010
Saturday, August 21, 2010
Easy Broccoli Cheese Soup
Easy Broccoli Cheese Soup
2 cups water
2 cubes Chicken Bouillon
3 cups chopped Broccoli
1 small can Cream of Chicken Soup
2 large chopped Carrots
1 cup Shredded Cheddar Cheese
4 oz. Cream Cheese
Simmer vegetables in water and bouillon until vegetables are tender. Remove from heat and add the rest of the ingredients. Stir until smooth. Makes 5 (8oz.) servings.
2 cups water
2 cubes Chicken Bouillon
3 cups chopped Broccoli
1 small can Cream of Chicken Soup
2 large chopped Carrots
1 cup Shredded Cheddar Cheese
4 oz. Cream Cheese
Simmer vegetables in water and bouillon until vegetables are tender. Remove from heat and add the rest of the ingredients. Stir until smooth. Makes 5 (8oz.) servings.
Grilled Corn on the Cob
Grilled Corn on the Cob
If the ears have many layers of husk on them, peel off the first few only, leaving a few layers for protection. Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks. While the corn is soaking, preheat the grill to a medium temperature.
After soaking, remove the corn from the water and shake off any excess water. Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.
Brush the kernels with olive oil or butter. If desired, before you re-wrap the corn in the husks, add a little salt and black pepper. Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.
Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.
Allow the corn to slowly continue cooking for approximately 15 minutes.
If the ears have many layers of husk on them, peel off the first few only, leaving a few layers for protection. Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks. While the corn is soaking, preheat the grill to a medium temperature.
After soaking, remove the corn from the water and shake off any excess water. Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.
Brush the kernels with olive oil or butter. If desired, before you re-wrap the corn in the husks, add a little salt and black pepper. Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.
Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.
Allow the corn to slowly continue cooking for approximately 15 minutes.
Zucchini Chicken Casserole
Zucchini Chicken Casserole
1 pkg Stove Top Stuffing, prepared
1 (10 ¾ oz) can cream of chicken
1 pint sour cream
1 grated onion
1-3 cups cooked and cubed chicken
3 cups diced zucchini
1 cup grated carrots
Boil vegetables until tender. Drain. Mix all ingredients together and put in casserole dish. Cover with grated cheese if desired. Bake at 350 degrees for 45 min.
1 pkg Stove Top Stuffing, prepared
1 (10 ¾ oz) can cream of chicken
1 pint sour cream
1 grated onion
1-3 cups cooked and cubed chicken
3 cups diced zucchini
1 cup grated carrots
Boil vegetables until tender. Drain. Mix all ingredients together and put in casserole dish. Cover with grated cheese if desired. Bake at 350 degrees for 45 min.
Friday, August 20, 2010
Fake Lasagna
Fake Lasagna
Brown 1 lb ground beef. Add 2 large cans Spaghetti Sauce. Heat. Cook 1 ½ cups elbow macaroni. Slice and steam 2 zucchini. Add cooked noodles and steamed zucchini to sauce. Take off heat and add 1lb cottage cheese, 1 cup cubed or shredded mozzarella. Stir as little as possible. Serve with garlic bread.
Brown 1 lb ground beef. Add 2 large cans Spaghetti Sauce. Heat. Cook 1 ½ cups elbow macaroni. Slice and steam 2 zucchini. Add cooked noodles and steamed zucchini to sauce. Take off heat and add 1lb cottage cheese, 1 cup cubed or shredded mozzarella. Stir as little as possible. Serve with garlic bread.
Thursday, August 19, 2010
Pork and Zucchini Stir Fry
Pork and Zucchini Stir Fryapprox 1 lb Boneless Pork Ribs or Boneless Pork Chops
3 Zucchini or Yellow Squash
BBQ Sauce
Teriyaki sauce
Rice
Cut squash into long, thin strips. Steam in microwave about 3 min. Cut Pork into small pieces and place in large skillet. Cover in equal parts Teriyaki and BBQ sauce. Simmer until meat is cooked. Add squash. If desired, add more sauce. Cook for a few minutes until squash are cooked through. Serve over Rice.
Garden Vegetable Recipes
Over the next few days I will post the recipes from the handout last night. I know some people like to store recipes on their computer, so this way you can copy and paste rather than re-type the recipes. And those of you who didn't get to make it to the Relief Society Meeting can see what we talked about (there should also be handouts available on Sunday). I showed how to make zucchini and eggs, as well as zucchini brownies - and we all tasted the finished product. Then we talked about different recipes that we all like to make using produce from our gardens.
Those of you who shared recipe ideas with us last night are welcome to post your recipes too - the more, the better!
Those of you who shared recipe ideas with us last night are welcome to post your recipes too - the more, the better!
Zucchini Brownies
Zucchini Brownies
recipe from Angelic Jackson
1/2 cup vegetable oil
1/2 cup sugar
2 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
Pre-heat oven to 350 and grease a 9x13 pan. Mix oil sugar and vanilla. Add the flour, cocoa, soda and salt. Mix. At this point you will think that there is not enough liquid but keep going – it will work! Add the 2 cups zucchini and mix…and mix until you get a gooey mixture. Spread in 9x13 pan and bake for 25-30 min. Dust with powdered sugar or top with frosting.
recipe from Angelic Jackson
1/2 cup vegetable oil
1/2 cup sugar
2 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
Pre-heat oven to 350 and grease a 9x13 pan. Mix oil sugar and vanilla. Add the flour, cocoa, soda and salt. Mix. At this point you will think that there is not enough liquid but keep going – it will work! Add the 2 cups zucchini and mix…and mix until you get a gooey mixture. Spread in 9x13 pan and bake for 25-30 min. Dust with powdered sugar or top with frosting.
Friday, August 6, 2010
August Releif Society Meeting
This month we will talk about Recipes using vegetables from our gardens.
I have been trying out different recipes using zucchini recently since that is what we are getting a lot of from our garden right now. So hopefully I will have several tasty recipes ready to share with you all!If you have a favorite recipe using vegetables out of your garden, bring it with you to share on Wed, August 18 from 7-8:30pm. See you there!
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