Cheesy!
Broccoli Cheese Bake (Level 1)
3 to 4 cups of broccoli
2 beaten eggs
1 cup ricotta cheese
2 teaspoons minced scallion
1/2 teaspoon worchestershire sauce
salt & pepper to taste
1/2 cup grated cheddar cheese - divided
4 tablespoons butter
Butter casserole dish and preheat oven to 350.
Trim the broccoli. Parboil for 7 minutes, drain and place in casserole dish.
Mix the eggs, ricotta, scallion, worcestershire, salt, pepper and 1/4 cup cheddar. Pour over the broccoli.
cover with the remaining 1/4 cup cheddar. Dot with the butter and bake for 25 to 30 minutes.
Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Saturday, October 24, 2009
Shish Kebob
Shish Kebob (level 1)
1/2 cup lemon juice
1/4 cup olive oil
3 scallions minced
1 teaspoon ground ginger
1 teaspoon ground coriander
1 clove minced garlic
2 teaspoons curry powder
2 teaspoons salt
2 pounds lamb, cubed
2 zucchini
2 green peppers
8 pearl onions
2 cups cherry tomatoes
2 cups baby bella mushroom caps
Combine marinade ingredients - lemon juice through salt - in a bowl. Stir to
combine.
Add the lamb cubes to the marinade and let sit on the counter for 2 hours. Drain
and reserve marinade.
Cut the zucchini into 1 inch pieces. Cube the green peppers. Peel the onions.
Skewer the lamb, zucchini, green peppers and onions, alternating veggies with
lamb.
Skewer the tomatoes and mushroom caps, alternating the tomatoes and mushrooms.
Barbeque the lamb skewers over the grill for 10 minutes, basting with the
reserved marinade. Add the tomato skewers to the grill, baste with marinade and
grill all for 5 more minutes being sure to baste.
Put on a serving platter and serve.
Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
1/2 cup lemon juice
1/4 cup olive oil
3 scallions minced
1 teaspoon ground ginger
1 teaspoon ground coriander
1 clove minced garlic
2 teaspoons curry powder
2 teaspoons salt
2 pounds lamb, cubed
2 zucchini
2 green peppers
8 pearl onions
2 cups cherry tomatoes
2 cups baby bella mushroom caps
Combine marinade ingredients - lemon juice through salt - in a bowl. Stir to
combine.
Add the lamb cubes to the marinade and let sit on the counter for 2 hours. Drain
and reserve marinade.
Cut the zucchini into 1 inch pieces. Cube the green peppers. Peel the onions.
Skewer the lamb, zucchini, green peppers and onions, alternating veggies with
lamb.
Skewer the tomatoes and mushroom caps, alternating the tomatoes and mushrooms.
Barbeque the lamb skewers over the grill for 10 minutes, basting with the
reserved marinade. Add the tomato skewers to the grill, baste with marinade and
grill all for 5 more minutes being sure to baste.
Put on a serving platter and serve.
Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Deli Style Green Bean Salad
It's still picnic time down here - it's always picnic time down here! This is
good for picnics - tailgates - bbqs - anything!
Deli Style Green Bean Salad (Level 1)
4 small summer or yellow squash
3 cups cooked sliced green beans
1 onion chopped
3 tablespoons olive oil
2 tablespoons vinegar
1 cup canned soy beans drained of liquid
2 1/2 tablespoons red wine vinegar
1/2 teaspoon lemon juice
1 teaspoon salt
1 teaspoon sugar substitute
1 teaspoon Coleman dry mustard
1/4 teaspoon paprika
1 cup cour cream
Slice the squash and steam for 3 minutes.
Toss together the squash, green beans, onion, olive oil, vinegar, and soybeans
and chill.
Mix together the red wine vinegar, lemon juice, salt, sugar substitute, dry
mustard and paprika. Pour over the vegetables and stir to coat. Marinate
overnight in the refirgerator.
Add sour cream, stir to combine and serve.
Enjoy!
Foxye
Somersizing since 01/03
good for picnics - tailgates - bbqs - anything!
Deli Style Green Bean Salad (Level 1)
4 small summer or yellow squash
3 cups cooked sliced green beans
1 onion chopped
3 tablespoons olive oil
2 tablespoons vinegar
1 cup canned soy beans drained of liquid
2 1/2 tablespoons red wine vinegar
1/2 teaspoon lemon juice
1 teaspoon salt
1 teaspoon sugar substitute
1 teaspoon Coleman dry mustard
1/4 teaspoon paprika
1 cup cour cream
Slice the squash and steam for 3 minutes.
Toss together the squash, green beans, onion, olive oil, vinegar, and soybeans
and chill.
Mix together the red wine vinegar, lemon juice, salt, sugar substitute, dry
mustard and paprika. Pour over the vegetables and stir to coat. Marinate
overnight in the refirgerator.
Add sour cream, stir to combine and serve.
Enjoy!
Foxye
Somersizing since 01/03
Tomato Relish
Use with burgers, chicken, just about anything!
Tomato Relish (Level 1)
8 cups chopped very ripe tomatoes
1 cup chopped celery
1 large onion chopped
1 green bell pepper chopped
1 cup apple cider vinegar
1 cup agave nectar
2 teaspoons paprika
2 tablespoons salt
1 tablespoon mustard seed
1 tablespoon pickling spices
Combine the tomatoes, celery, onion and bell pepper in a colander and drain for
an hour.
Combine the rest of the ingredients in a saucepan and bring to a boil. Let boil
for 5 minutes, then remove from stove.
Cool the sauce and then pour over the tomato mixture in a bowl. Stir to combine
and let stand overnight.
Store in covered jars in the fridge.
Enjoy!
Foxye
Somersizing since 01/03
Tomato Relish (Level 1)
8 cups chopped very ripe tomatoes
1 cup chopped celery
1 large onion chopped
1 green bell pepper chopped
1 cup apple cider vinegar
1 cup agave nectar
2 teaspoons paprika
2 tablespoons salt
1 tablespoon mustard seed
1 tablespoon pickling spices
Combine the tomatoes, celery, onion and bell pepper in a colander and drain for
an hour.
Combine the rest of the ingredients in a saucepan and bring to a boil. Let boil
for 5 minutes, then remove from stove.
Cool the sauce and then pour over the tomato mixture in a bowl. Stir to combine
and let stand overnight.
Store in covered jars in the fridge.
Enjoy!
Foxye
Somersizing since 01/03
Chili Sauce
Welcome to condiment heaven - meet ketchup's hot cousin
Chili Sauce (Level 1)
10 large tomatoes
2 onions
1 red bell pepper
1 green bell pepper
1/2 cup sugar substitute
1 teaspoon salt
1 1/2 cups red cider vinegar
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon Tabasco sauce
Peel and quarter the tomatoes. Mince the onions and peppers. Put all the
ingredients in a heavy pot and simmer over a very low heat for 2 hours until it
is very thick. Taste and add more hot sauce to taste (If it needs it).
Store in the fridge in covered containers or jars.
Enjoy!
Foxye
Somersizing since 01/03
Chili Sauce (Level 1)
10 large tomatoes
2 onions
1 red bell pepper
1 green bell pepper
1/2 cup sugar substitute
1 teaspoon salt
1 1/2 cups red cider vinegar
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon Tabasco sauce
Peel and quarter the tomatoes. Mince the onions and peppers. Put all the
ingredients in a heavy pot and simmer over a very low heat for 2 hours until it
is very thick. Taste and add more hot sauce to taste (If it needs it).
Store in the fridge in covered containers or jars.
Enjoy!
Foxye
Somersizing since 01/03
Big Batch Spaghetti Sauce
Shall we talk sauce? Big batch sauce that freezes well?
Big Batch Spaghetti Sauce (Level 1)
1/3 cup evoo
2 large onions
2 gloves minced garlic
15 large tomatoes (really ripe ones)
2 cups red wine
12 ounces tomato paste
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 heaping teaspoons oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
Heat the oil in a large pot. Chop the onions, and add the onions and garlic to
the pot. Sautee until they turn golden for about 10 minutes.
Peel the tomatoes and cut into eights. Add to the pot.
Add the rest of the ingredients and bring to a boil. Lower heat and simmer
uncovered for an hour.
This freezes really well in covered containers or plastic bags.
Enjoy!
Foxye
Somersizing since 01/03
Big Batch Spaghetti Sauce (Level 1)
1/3 cup evoo
2 large onions
2 gloves minced garlic
15 large tomatoes (really ripe ones)
2 cups red wine
12 ounces tomato paste
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 heaping teaspoons oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
Heat the oil in a large pot. Chop the onions, and add the onions and garlic to
the pot. Sautee until they turn golden for about 10 minutes.
Peel the tomatoes and cut into eights. Add to the pot.
Add the rest of the ingredients and bring to a boil. Lower heat and simmer
uncovered for an hour.
This freezes really well in covered containers or plastic bags.
Enjoy!
Foxye
Somersizing since 01/03
Baked Tomato Casserole
Easy and cheesy -
Baked Tomato Casserole (level 1)
4 tomatoes
Salt & pepper to taste
1/2 cup mayonnaise
1/2 cup minced scallions
1/2 cup grated cheddar cheese
Butter a casserole dish.
Peel the tomatoes and cut in half. Place them in the dish. Season with salt and
pepper. Layer with mayonnaise, then onion and then top with grated cheese.
Bake at 325 for 20 minutes.
Enjoy!
Foxye
Somersizing since 01/03
Baked Tomato Casserole (level 1)
4 tomatoes
Salt & pepper to taste
1/2 cup mayonnaise
1/2 cup minced scallions
1/2 cup grated cheddar cheese
Butter a casserole dish.
Peel the tomatoes and cut in half. Place them in the dish. Season with salt and
pepper. Layer with mayonnaise, then onion and then top with grated cheese.
Bake at 325 for 20 minutes.
Enjoy!
Foxye
Somersizing since 01/03
Green Tomato Saute
The curry gives this a rich exotic taste.
Green Tomato Saute (Level 1)
3 tablespoons butter
1 small onion sliced
1 teaspoon curry powder
2 large green tomatoes sliced
salt & pepper to taste
Melt the butter in a skillet, add the onions and saute until softened. Add the
curry and then the tomatoes. Fry until cooked. Season with salt & pepper to
taste and serve.
Enjoy!
Foxye
Somersizing since 01/03
Green Tomato Saute (Level 1)
3 tablespoons butter
1 small onion sliced
1 teaspoon curry powder
2 large green tomatoes sliced
salt & pepper to taste
Melt the butter in a skillet, add the onions and saute until softened. Add the
curry and then the tomatoes. Fry until cooked. Season with salt & pepper to
taste and serve.
Enjoy!
Foxye
Somersizing since 01/03
Marinated Tomatoes & Mushrooms
What to do with tomatoes? Marinate them with other stuff!
Marinated Tomatoes & Mushrooms (level 1)
1/2 pound baby bella mushrooms
1 jar marinated artichoke hearts (don't drain)
1/4 cup evoo
5 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/2 teaspoon Colemans dry mustard
1 small garlic clove chopped
1/2 teaspoon salt
Black pepper to taste
Put everything in a plastic bag and mush together to combine. Chill overnight in
the fridge. Skin and chop in a large chunky dice enough tomatoes to make 2
generous cups. Add them to the marinade in the bag - then put bag in the fridge
for another 3 hours before serving.
Enjoy!
Foxye
Somersizing since 01/03
Marinated Tomatoes & Mushrooms (level 1)
1/2 pound baby bella mushrooms
1 jar marinated artichoke hearts (don't drain)
1/4 cup evoo
5 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/2 teaspoon Colemans dry mustard
1 small garlic clove chopped
1/2 teaspoon salt
Black pepper to taste
Put everything in a plastic bag and mush together to combine. Chill overnight in
the fridge. Skin and chop in a large chunky dice enough tomatoes to make 2
generous cups. Add them to the marinade in the bag - then put bag in the fridge
for another 3 hours before serving.
Enjoy!
Foxye
Somersizing since 01/03
Marinated Tomatoes
What to do with tomatoes? Marinate them!
Marinated Tomatoes (Level 1)
10-12 tomatoes
1 red onion
1 cup evoo
1/3 cup red wine vinegar
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon Colemans dry mustard
1/2 teaspoon pepper
2 cloves minced garlic
Peel and slice the tomatoes. Slice the onions thinly and combine the tomatoes
and onions in a bowl.
Combine the rest of the ingredients in a mixing bowl. Mix well until combined.
Pour over the tomatoes and onions. Cover and refrigerate for a few hours, making
sure to "baste" them ever 30 minutes. Serve chilled.
Marinated Tomatoes (Level 1)
10-12 tomatoes
1 red onion
1 cup evoo
1/3 cup red wine vinegar
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon Colemans dry mustard
1/2 teaspoon pepper
2 cloves minced garlic
Peel and slice the tomatoes. Slice the onions thinly and combine the tomatoes
and onions in a bowl.
Combine the rest of the ingredients in a mixing bowl. Mix well until combined.
Pour over the tomatoes and onions. Cover and refrigerate for a few hours, making
sure to "baste" them ever 30 minutes. Serve chilled.
Creamy Italian Sliced Tomato Salad
Sliced tomato salad - big chunky slices of tomato with dressing over them - try
this one I love it on tomato slices
Creamy Italian Dressing (Level 1)
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon italian herbs
1 1/2 teaspoon lemon juice
1/2 teaspoon worchestershire sauce
1/4 teaspoon salt
1 tablespoon chopped scallion
2 teaspoons capers
Mix everything in a bowl and chill.
Enjoy!
Foxye
Somersizing since 01/03
this one I love it on tomato slices
Creamy Italian Dressing (Level 1)
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon italian herbs
1 1/2 teaspoon lemon juice
1/2 teaspoon worchestershire sauce
1/4 teaspoon salt
1 tablespoon chopped scallion
2 teaspoons capers
Mix everything in a bowl and chill.
Enjoy!
Foxye
Somersizing since 01/03
Veggie Juice Cocktail
Veggie Juice Cocktail (level 1)
10-12 tomatoes
1/4 cup vinegar
1 teaspoon sugar substitute
1 teaspoon salt
1 bay leaf
2 celery leaf shoots
2 onion slices
Put everything into a pot, bring to a boil and let simmer for 30 minutes. Strain
into a jar or pitcher. Keep covered in the fridge. I like to drink it over ice
in a tall glass.
Enjoy!
Foxye
Somersizing since 01/03
10-12 tomatoes
1/4 cup vinegar
1 teaspoon sugar substitute
1 teaspoon salt
1 bay leaf
2 celery leaf shoots
2 onion slices
Put everything into a pot, bring to a boil and let simmer for 30 minutes. Strain
into a jar or pitcher. Keep covered in the fridge. I like to drink it over ice
in a tall glass.
Enjoy!
Foxye
Somersizing since 01/03
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