What to make this 4th of July?

Here are some more GREAT posts by Kate...I myself am thinking of making these Mini Caprese Bites for the 4th, along with my Sweet Dilled Macaroni Salad...mmm mmm mmm, can't wait!

Creamy Broccoli Soup

1 medium head broccoli, cut into florets and steamed just until tender
2 stalks celery, chopped
1/2 small yellow onion, chopped (optional)
1 clove garlic, minced
1″ piece fresh ginger, peeled and chopped
juice of half a lemon
1 tsp dried oregano
1/2 tsp freshly ground black pepper
pinch sea salt
1/2 cup warm water + more till desired consistency
2 tbsp olive oil
half an avocado, diced

garnish
2 tbsp pumpkin seeds
1/4 avocado, diced
pinch cayenne

1. Combine the broccoli, celery, garlic, ginger, onion (if using), lemon juice, oregano, salt, pepper, water and half avocado in a blender and puree until smooth. Add more water as needed until soup reaches desired consistency (I added about 1 1/2 cups total). Drizzle in olive oil and stir until smooth.
Ladle into bowls and sprinkle with pumpkin seeds, avocado, and cayenne. Serve immediately and enjoy!  




Recipe and photo from Cate's World Kitchen.

Raw Zucchini Noodles with Creamy Lemon & Herb Dressing

I am tired of being sick!  I have been dealing with some medical issues for over a year now and I am tired of nothing helping it out.  So, I am going to try to eat more raw food, slowly eliminating meat and sugars.  So you may be seeing a lot more "healthy food" being posted.  Today I found this yummy looking recipe at Love Veggies and Yoga. I am reading the book The PH Miracle and am going to try to change the way I eat.  So, hope you enjoy this recipe and keep checking back for some more great food!

For the Salad:

1 zucchini, spiralized
1/2 c mixed vegetables (carrots, broccoli, green beans, cucumber slices, radishes, tomatoes, peapods, bell peppers, whatever you have on hand)

1/2 c protein (edamame, diced tofu, garbanzo/white/navy/cannelloni beans, quinoa, etc.)

For the Dressing:

1/4 c mayo

2 – 3 tbsp honey

1 tbsp lemon juice

1 tsp extra virgin olive oil

1 tsp basil (fresh or dried)

1/2 tsp dill

1/2 tsp fresh-ground pepper, or to taste

pinch salt, optional

Stir to combine

1. Spiralize the zucchini. Or shave into small ribbons and slice.

2. Add the diced vegetables and protein.

3. Coat and toss with dressing.   Doing this 15-20 minutes prior to eating will allow the dressing to soften the noodles and give them a more cooked taste and texture.  Or simply microwave the entire plate of food for 30 seconds if you want a “hot meal”.

(Photo from Loves Veggies and Yoga.)

Cauliflower Gratin

Yet another dish that will steal my heart...I am definitely a veggie girl, especially when there is cheese involved. Does that defeat the purpose of veggies?

1 (3-pound) head cauliflower, cut into large florets
6-8 slices of bacon, grease reserved
Kosher salt
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
2 tablespoons unsalted butter

1. Preheat the oven to 375°F.

2. Fry bacon until crisp, set aside to cool. When cool crumble into pieces. Reserve bacon grease.

3. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

4. Heat 2 tablespoons worth of bacon grease in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

5. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature and enjoy immensely!

Honey Glazed Carrots

I made this dish very hesitantly last night.  My family isn't too big on carrots, but I had some in the fridge that needed to get used one way or another.  Boy was I in for a big surprise!  My oldest had 3 serving and would have had more if there were any!  Dad had been at a friends shop and was not home yet, her comment had been, can I have the last of the carrots, dad doesn't need to know you even made them!  To hear that out of a mouth of a child, pass the carrots please...wow.  I guess the honey may have had a big part in these delectable little morsels, and the reduced balsamic vinegar.  Needless to say this will definitely go in the will make again pile of recipes!

1 lb baby carrots, or regular small carrots, or larger ones halved or quartered
1 tablespoon butter
3 tablespoons honey
3 cloves garlic, chopped
1 tablespoon balsamic vinegar
1 cup hot vegetable stock (I used chicken since I was serving it with a roasted chicken)
1 teaspoon dried parsley
Sea salt to taste

1.  In a large frying pan with a lid add butter and melt over medium heat.  Place carrots in a single layer in pan, toss to coat and cook for 1 minute.

2.  Add chopped garlic, honey, and balsamic vinegar.  Stir and cook for another minute or two.  Pour over the hot vegetable stock and bring to a boil.  Simmer for 10-15 minutes, shaking pan occasionally.  Uncover the pan and cook for another 6-7 minutes or until the liquid reduces to a syrup.  Add salt if needed and parsley, toss to coat and serve warm.  Enjoy!

Recipe and photo adapted from Share My Kitchen.

Vegetarian Tamales

You are sure to impress with this meal!  Make an extra batch because these can be wrapped up and frozen for 3 months. Just pull one out from the freezer, heat it up and enjoy!

1 package of corn husks
2 cups of masa
1 teaspoon of baking powder
3/4 teaspoon of salt
2 teaspoon of cumin
2 teaspoon of chili powder
2 1/4 cup of veggie broth
1 stick of butter
1 zucchini, chopped
3 green onions, chopped
2 cloves of garlic, minced
1 tablespoon of oil
1 large bunch of chopped cilantro
2 roma tomatoes, chopped
1/2 of a lime, juiced
1/2 cup of shredded cheddar cheese

1. Soak your corn husks in hot water for at least 30 minutes.

2. In a large bowl add the masa, baking powder, 1/2 tsp of the salt, and 1 tsp of both the cumin, and chili powder.  Now add 2 cups of the veggie broth to your mixture and form a dough. 

3.  Pop your stick of butter into your mixer and whip it up for a minute or so.  Add the masa dough in and mix it up well again.  Set your finished dough aside.

4.  In your saute pan cook up your zucchini, green onions, and garlic on medium heat in the tbsp of oil for 2 to 3 minutes.  Now add in the rest of your broth (1/4 cup), the cilantro, tomatoes, lime juice, and the remaining cumin, chili powder (1 tsp each) and salt (1/4 tsp).  Stir it together and add in the shredded cheese.

5.  Take one of your soaked corn husks and spoon a good amount of the masa mixture on top.  Now, take a spoonful of your veggie filling and place it down the middle third of your tamale. Make sure to leave a bit of space at the ends.  Wrap it up like you would a burrito and tie it off. I used another corn husk to tie it up. 

6.  Grab a big pot and steam those beautiful rolled up veggie delights for about 90 minutes on medium high heat. I didn't have a steamer that big, so I used my large stock pot and placed my noodle strainer inside of it with the pot cover over the top.  While the tamales are steaming, periodically check your water level to ensure you don't boil it all away!  Pull one out after 90 minutes and unwrap it to see if it's cooked through. The masa should be firm.  Serve with rice and beans and enjoy!

Recipe and photo from Mommie Cooks.

Crunchy Coleslaw

Had a bunch of cabbage in the fridge that was begging to be used, so what better that coleslaw!  Wanted to add some apples to it, but unfortunately I didn't have any of those, but by all means, if you do, throw some in! 

1/2 head cabbage, shredded
1/2 carrot, shredded finely
1/4 cup apple cider vinegar
1/4 cup mayonnaise
3 green onions, sliced
1 teaspoon cracked pepper
1/2 teaspoon sea salt
1/4 cup sunflower seeds

1.  Combine all ingredients and mix well.  Refrigerate till ready to use.  Enjoy!

Roasted Garlic Mashed Potatoes

Once again, my weakness...potatoes!  This was very simple too make and it added so much to these lovely spuds.  Great alone, great with gravy, and great for leftovers or to add to your next dish.  Potatoes are very versatile.  They are tough and durable, store well, and have an impressive nutritional content including being a rich source of fiber, potassium and vitamin C.  Like other fruits and vegetables, potatoes are a low calorie food and are free of fat, cholesterol, and sodium, now that is my potato!

1 garlic bulb, end removed
salt & pepper to taste
olive oil
10 potatoes, peeled and quartered
water for boiling
1/4 cup butter
4 oz cream cheese
1/2 cup milk
salt & pepper to taste
1/2 teaspoon Johnny's Seasoning salt

1.  Preheat oven to 350°F.  Season the chopped off end of your garlic with salt and pepper to taste.  Drizzle on olive oil.  Wrap bulb in foil and keep cut end up.  Bake for 30-45 minutes.  Remove from oven and let cool.  When cool enough remove garlic from it's skin.

2.  While garlic is cooking boil potatoes in enough water to cover them.  Boil for 30 minutes and drain. 

3. Melt butter in saucepan, add potatoes, garlic cloves, cream cheese, milk, salt, pepper, and Johnny's Seasoning salt.  Mix with hand held mixer until smooth.  Serve just as is or with gravy over the top for a great accompaniment to any meal, and as always, enjoy!

Crab & Herb Stuffed Mushrooms

Most people cringe at the mention of fungi.  Not me, oh how I love mushrooms, raw, sauteed, in soups, and especially stuffed!  My kids are big mushrooms fans too.  So this was a must for our Christmas dinner, if no one else will eat them, I will be happy to oblige!  Now my husband argues with me that there is no nutritional value in a mushroom, well actually I get that from almost anyone who doesn't care to eat them...sorry for the length of this next part, just proving a point!

* Mushrooms have very less calories and contain approximately 80 to 90 percent water. At the same time, they have low sodium, carbohydrate and fat content and high fiber content. This is the reason why mushrooms are considered good for those aiming for weight loss.

* Mushrooms are an excellent source of potassium. In fact, it is said that there is more potassium in a mushroom than a banana. Since potassium helps lower blood pressure and diminished the risk of stroke, mushrooms are recommended to people suffering from hypertension.

* Mushrooms are rich in copper, a mineral that has cardio-protective properties. A single serving of mushrooms is said to provide about 20 to 40 percent of the daily needs of copper.

* Mushrooms are believed to help fight against cancer. They are an excellent source of selenium, an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals.

* Researches have suggested that white button mushrooms can reduce the risk of breast cancer and prostate cancer. In fact, extract of white button mushrooms has been found to help in diminishing cell proliferation as well as tumor size.

* Shiitake mushrooms comprise of Lentinan, a beta-glucan that has been associated with stimulation of the immune system and thus, is believed to be helpful in fighting against AIDS. It also helps fight infection and exhibits anti-tumor activity.

* Being rich in fiber, protein and Vitamin B, mushrooms help maintain a healthy metabolism.

* It has been found that mushroom extract helps stop migraine headaches and is beneficial for people suffering from mental illnesses, like obsessive-compulsive disorder.

* Oyster mushrooms are said to be useful in strengthening of veins and relaxation of the tendons.
 
So they are not a waste of food after all!  Onto the recipe now...
 
24 white button mushrooms (24 mushroom caps and 1 cup stems, chopped)
3 tablespoons butter
3/4 cup panko bread crumbs
1 shallot, minced

1 teaspoon apple cider vinegar

1 teaspoon dried sage
1 teaspoon dried chives
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried parsley
1 tablespoon lemon zest
1 teaspoon salt
1/2 teaspoon cracked pepper
4 oz softened cream cheese
5 tablespoons imitation (or fresh) crab
3 tablespoons shredded Parmesan cheese

1.  Preheat the oven to 375°F.  Wipe the mushrooms clean. Carefully remove the stems from the caps. If the stems break and leave only a small space inside the cap use the end of a spoon to dig out a bit more space. Toss the mushroom caps with 1 tablespoon melted butter and set aside in a large glass baking dish.

2. In a deep saute pan, heat 2 tablespoons of butter over medium-high heat. Add the cup of chopped mushroom stems and the minced shallot, and cook for 5 minutes. Add the splash of vinegar, and then add the breadcrumbs, herbs, reserving some for garnish, zest, salt and pepper, cream cheese, and crab and cook for another 3-5 minutes until the breadcrumbs are soft and buttery.

3. Using a small spoon, fill the caps with stuffing. Press the stuffing in with a small spoon. Arrange the stuffed mushrooms on a baking dish, sprinkle each mushroom with a little bit of cheese and bake for 20 minutes, until the juices start to bubble out of the mushrooms. Garnish with herbs, serve and enjoy!

Cheesy Broccoli Gratin

This is pure melt in your mouth goodness!!!  I was so happy how this turned out.  I love broccoli so I may be a little bias...

1/4 cup butter
1/4 cup flour

2 cups milk
1/8 teaspoon ground nutmeg
1/4 teaspoon thyme
8 oz cheddar cheese
24 oz frozen broccoli florets, thawed
1/3 cup panko bread crumbs
1/2 cup grated Parmesan cheese

1.  Preheat oven to 400°F.

2.  Melt butter in a medium saucepan over medium heat.  Whisk in flour and cook for a minute or two to get the raw taste out of the flour.  Slowly add milk and whisk till smooth stirring in nutmeg and thyme. Turn off heat and add your shredded cheese stirring till melted. 

3.  Place your broccoli florets in your baking dish and pour cheese sauce over the top.  Sprinkle with panko bread crumbs and Parmesan cheese. 

4.  Bake for 20-25 minutes or until bubbly and golden brown.  Enjoy!