Tag Archives: vegetarian

Parmesan Baked Tomatoes

The frost is almost upon us!  That means it’s time to harvest the herbs!


I work at The Celtic Cup Coffee House in the small town of Tullahoma, Tennessee.  I don’t have my own herb garden, but The Celtic Cup does.  I love getting to use the fresh herbs when I bake quiches, casseroles, and savory scones.

Today I harvested all the basil for the winter months.  If you’ve never processed herbs before, you probably think it’s really complicated.  At least, that’s what I used to think.  I know there are a couple different ways to do it.  Drying herbs actually does take a while, so I prefer freezing them.  I think it preserves the flavors better, too.  It’s really a lot easier and faster than I imagined.  All you have to do is snip the entire plant, wash, pluck the leaves, and freeze  on a towel-lined sheet pan.  After about half an hour, the leaves should be stiff enough to store in a plastic freezer bag for the winter.  It’s that simple!


While we’re on the subject of basil, last week I made some delicious parmesan baked tomatoes.  I love how all the local markets are just bursting with fresh fruits and veggies from the garden this time of year.  I bought some beautiful plump red tomatoes and thought I would get creative.  All they needed was some leftover basil pesto and a hearty sprinkle of cheese.  Voila! Parmesan baked tomatoes! So fast and simple, but delicious and comforting.  They taste like pizza!  You can make them as a side dish or just a healthy snack.

I’m not religiously gluten free or anything, but I think I feel better when I stay away from bread.  So, to accompany the tomatoes, I baked some chicken and made fresh broccoli salad.  This broccoli salad was at my friend’s wedding last weekend.  It was so good I had to make it for myself.

Together it was the perfect guilt free/gluten free dinner!  It only takes about 30 minutes to make, so I hope this meal will find it’s way into your week as a tasty and stress free option!

Abby Hughes

Parmesan Baked Tomatoes
 
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A quick and tasty side dish or snack.
Author:
Recipe type: Side Dish
Serves: 12 slices
Ingredients
  • 3 ripe medium tomatoes
  • ½ cup basil pesto
  • ½ cup grated Parmesan cheese
Instructions
  1. Preheat oven to 415 degrees.
  2. Thick slice the tomatoes and place on a parchment-lined sheet pan
  3. Spread about a tablespoon (more or less to taste) of basil pesto on each slice.
  4. Bake for about 8 minutes.
  5. Sprinkle the Parmesan cheese on top and broil on high until the cheese is lightly browned (about 4 minutes).
  6. Enjoy!

 

 

Broccoli Salad
 
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A light brunch or dinner side.
Author:
Recipe type: Side Dish
Serves: 8 servings
Ingredients
  • 1 head broccoli
  • 1 head cauliflower
  • 1 medium red onion
  • ½ c. Craisins (dried cranberries)
  • ½ c. roasted unsalted sunflower seeds
Dressing
  • ¼ c. sugar
  • ¼ c. white distilled vinegar
  • ½ c. mayo
  • ½ tsp. salt
  • 1 tsp. pepper
Instructions
  1. Chop broccoli and cauliflower into small bite-sized pieces.
  2. Small dice red onion.
  3. In a large bowl, whisk together the sugar, vinegar, mayo, salt, and pepper.
  4. Add chopped broccoli, cauliflower, onion, craisins, and sunflower seeds.
  5. Toss to coat all ingredients.
  6. Enjoy!

Garden Fresh Green Beans

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Have you been given a bag of fresh green beans from a neighbor or friend?  How about that basket of freshly picked green beans from the farmer’s market?  Green beans are that one vegetable that just about everyone loves to eat.

Fresh Green Beans
Fresh Green Beans

A few years ago I was standing in line at the grocery store and a woman began a conversation with me about green beans!
But wait there’s more! Click to continue reading

My Mixed Cultures Pasta Salad Made For A Crowd

Basketful From Farmer's Market
Basketful From Farmer’s Market

This is the time of year that farmer’s markets are plentiful around the United States and other areas of the world that are enjoying summertime!  If you aren’t in the habit of shopping your farmers market I might say you are missing some of the best summer has to offer.  Most generally the vegetables and fruits are picked that day or the day before.  FRESH from the garden to your table.

From our local farmer’s market all of these vegetables came in a basket for $20!  This is a really good deal because 4 BIG ripe tomatoes came along with them, but somehow I missed getting a picture of them before I cleaned them and I promptly made bacon, lettuce and tomato sandwiches.

For several years I have used Pick Your Own.org website for canning directions and a lot of other information about fruits and vegetables.  They also have a tab to Find A Farmer’s Market In Your Area.  If you don’t know where to find your local market this is one place to start looking. I don’t think it is an exhaustive list because it doesn’t include the market I shop at although I am going to send them an email to include it!
But wait there’s more! Click to continue reading


Calico Beans From Mom’s Recipe Box

calico beans
God is spirit, and those who worship him must
worship in spirit and truth.”     John 4:24 ESV

Whenever we are planning a family dinner someone always says “Mom, will you make your beans?”  The mom referred to is my sous-chef dish-washing mom and her beans are the calico beans she has made and perfected through the years.  It is a fairly common recipe but hers tastes different.  Her calico beans have her touch and they always taste better than when I make them!

Last Sunday was a potluck dinner at church.  Chicken was provided by the church staff and so I thought about mom’s beans.  I turned on my computer, click on my blog and searched Calico Beans.

(Did you know there is a little box on the left-hand side of my blog that says SEARCH THIS BLOG?  Makes it easy to find things.)


Whaaaat?  No Calico Bean recipe? I quickly called mom and asked about her recipe.  “How can I not have blogged this recipe?” I asked her.  She knew it was a rhetorical question and simple shrugged. 🙂

We discussed how the recipe can be made with or without hamburger meat.  I told her that I use bacon and hamburger meat.  She said she only uses one meat, bacon or hamburger, but not both.  Hmmm ….. could that be the difference in hers and mine?

I made the beans and put them in the crockpot to cook a couple of hours on high and 2 hours on low.  We served them on the potluck table right out of the crockpot, which was nice because they stayed hot.

They tasted okay, but not as good as mom’s.  I should have asked her to make them.  Here is the recipe, add your own love and they will be fantastic!

Happy Cooking!
~Catherine

Calico Beans From Mom's Recipe Box
 
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Mom's beans are always requested for family dinners and these are sure to please your family too!
Author:
Recipe type: Vegetable, Side Dish
Serves: 8-10 servings
Ingredients
  • 4 ounces bacon, diced
  • 1 pound lean ground beef (90% lean)
  • ½ cup chopped onion
  • 1 can (21 ounces) pork and beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) butter beans, rinsed and drained
  • ½ cup packed brown sugar
  • ½ cup ketchup
  • 1 tablespoon cider vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon salt
Instructions
  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings.
  2. In the same skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Combine the beef mixture, bacon, beans, brown sugar, ketchup, vinegar, mustard and salt. Spoon into a greased 2-qt. baking dish.
  3. Bake, uncovered, at 325° for 45-60 minutes or until the beans are as thick as desired. Beans can also be cooked in a Crockpot on low for 4 to 6 hours, covered.
Notes
I double the recipe to fill a 4 to 5 quart crockpot, then I cook on high for 1 to 2 hours and on low for 2 to 4 hours, depending on time available.

This recipe is delicious with or without the meat. Can easily be made into a all-vegetarian recipe.

 

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