Recipe: Old Fashioned Harvest Root Vegetable Pot Roast

Nothing says fall like a hearty pot roast with lots of fall veggies! This one has carrots, red potatoes, turnips, onions, and parsnips, along with tender beef which makes lots of great gravy. It's making me hungry just thinking about it!

Old Fashioned Harvest Root Vegetable Pot Roast

Ingredients:

(Photo credit: Wikipedia)

2 Tbsp oil
1 beef chuck roast
1 small onion, peeled and thinly sliced
1 Tbsp chopped rosemary
2 bay leaves
1 cup dry red wine
4 cups beef stock
2 Tbsp Worcestershire sauce
1 tsp fresh black pepper
8 small red potatoes, halved
1 yellow onion, peeled, quartered
4 carrots, peeled, coarse cut
2 small turnips, peeled, quartered
2 small parsnips, peeled, coarse cut
1 tsp chopped fresh dill
2 Tbsp chopped fresh parsley
salt and pepper to taste

Directions:

• Preheat your oven to 325 degrees.
• In a large Dutch oven or other oven-safe big pot, heat the oil over medium-high heat.
• When hot, add the beef chuck roast and cook on both sides until browned very well.
• Remove the beef from the Dutch oven and set aside.
• Add the onion, rosemary, bay leaves, and rosemary to the Dutch oven and cook over medium-high heat, stirring, for about 2 to 3 minutes or until herbs are fragrant.
• With the heat still on, pour the wine in the Dutch oven and stir, loosening the brown bits.  Continue cooking and stirring until the liquid thickens and reduces.
• Pour in the beef stock and Worcestershire sauce and bring back to a simmer.
• Add the black pepper, then lay the roast in the Dutch oven and put the cover on.
• Put the Dutch oven in the oven and cook for 1 1/2 hours.
• Remove and add the potatoes, onion, carrots, turnips, and parsnips; put cover back on and return to oven and continue cooking for 30 minutes more, or until the veggies are fork tender.
• To serve: Remove the beef roast and vegetables from the Dutch oven and set aside, covering to keep warm.
• To the Dutch oven, add the dill and parsley, taste and add more salt and pepper if desired.
• Serve plates with meat, vegetables alongside, and spoon the sauce from the Dutch oven over everything.

Recipe: Amish Breakfast Casserole

I'm not exactly sure if this is really an Amish recipe or not, but it does contain simple, hearty ingredients which make a great breakfast on a cool fall morning. Be sure for the healthiest breakfast to use all-natural sausage, and eggs sourced from chickens raised on pasture, which contain the most healthy fats and proteins.

Amish Breakfast Casserole  

Ingredients:

1 onion, chopped
1 package sausage
4 cups hash brown potatoes
6 fresh eggs
2 cups cheddar cheese, shredded
1 1/4 cups Swiss cheese
1 1/2 cups cottage cheese

Directions:

• Over medium-high heat in a large skillet, cook the onion and sausage until browned. Drain the grease and set aside.

• In a medium mixing bowl, add the remaining ingredients and stir until thoroughly combined. Add the sausage and onion mixture.

• Place all this into a 9x13 inch baking dish.

• Bake at 350 degrees for 35 to 40 minutes or until bubbly. Before serving, let stand for 10 minutes.

Recipe: Egg Cheddar Sourdough Breakfast Casserole

This tasty breakfast combines the nutritional punch of eggs with tomatoes, onions, and cheese for a delicious, filling meal that covers all the food groups! Since most of it is made ahead of time, it doesn't take too long to prepare in the morning. This one also makes a great "breakfast for dinner" option if you prepare the ingredients earlier in the day.

Nestled Egg Cheddar Sourdough Breakfast Casserole

Ingredients:

 (Photo credit: Wikipedia)

1 pound sourdough bread, cubed
4 tablespoons melted butter
12 ounces bacon
1 large onion, sliced
28 ounces diced tomatoes, drained 
4 cups shredded cheddar cheese 
4 green onions, chopped
1 3/4 cups chicken stock
Salt
6 free-range pastured poultry eggs

Directions:

• While preheating oven to 350 degrees, in a large mixing bowl toss the sourdough bread and butter. Spread the sourdough evenly on a large baking sheet and bake for 20-25 minutes or until bread is golden brown.
• In a large skillet over medium-high heat, cook the bacon until crisp. Once the bacon is cooked, transfer it to a paper towel lined plate. Save 2 tablespoons of the bacon grease, pouring out the rest. 
• Add the onion to the skillet and cook until caramelized (approximately 10 minutes). 
• Now add the tomato and cook until all the liquid has evaporated (approximately 5 minutes).  
• In a large mixing bowl, pour the onion mixture and add the bread, bacon, green onion, stock and cheese. Stir together until well mixed and season to taste with salt. 
• Spread this mixture into a 9x13 inch baking dish and cover with tin foil, and refrigerate overnight. 
• To bake:  Preheat oven to 350 degrees.  Keep the tin foil on the baking dish and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes. 
• Now, remove from oven and make 6 indentations in the bread. Once the indentations have been made, crack 1 egg into each indentation. Once all 6 eggs have been added to the indentations, bake for another 15 minutes or until egg whites are set.

Recipe: Home Garden Pork Stir-Fry

This tasty stir fry combines pork with lots of fresh veggies for a quick and simple summer dinner that's ready in a jiffy. Add red pepper flakes and minced ginger for an extra kick.

Home Garden Pork Stir-Fry
(Serves 4.)

Ingredients:

(Photo credit: Wikipedia)

2 tablespoons high-heat oil
2 carrots, sliced into small strips
2 cups small broccoli florettes
1 red pepper, sliced in thin strips
1 small onion, sliced
1/2 teaspoon garlic powder
1/2 cup fresh sliced mushrooms
1 pound naturally raised pork, cut in thin strips
1/4 cup soy sauce

Directions:

• Heat oil in skillet and then add carrots, broccoli, red pepper, onions and garlic powder. Cook for 5 minutes (you don't want to overcook - vegetables should be firm and crisp). Remove from skillet and cover to keep warm.
• Add mushrooms to the skillet and then add pork strips. Next, add the soy sauce.
• Put the vegetables back in the skillet cook over medium high heat until heated through.
• Serve over brown rice.

Recipe: Classy Catfish With Crab Sauce

Southern cooking is famous for making cheap forms of meat (such as catfish) absolutely delicious. This recipe is no exception, "classing up" catfish filets with crab meat, white wine, and herbs to make it something truly special. Baking instead of frying keeps this one on the healthy side, while the sauce keeps the fish nice and moist.

Classy Catfish With Crab Sauce
(Serves 4.)

Ingredients:

1 1/2 cup dry white wine
3/4 cup chopped green onions, divided
2 tsp oregano, divided
1 garlic clove, minced
1 bay leaf
salt and pepper to taste
4 catfish filets
2 Tbsp butter
6 oz to 8 oz crabmeat
1/4 cup shredded carrot
3 Tbsp lemon juice
1 Tbsp cornstarch
3/4 cup milk 

Instructions:

1. Preheat oven to 350 degrees.
2. In saucepan over medium heat, stir together the wine, 1/4 cup green onions, 1 teaspoon oregano, garlic, bay leaf and salt and pepper to taste; bring to a boil, reduce heat to low and simmer, stirring frequently for 5 minutes.
3. Set the catfish into a glass baking dish and pour the wine mixture over the fish.
4. Bake in preheated oven for 10 to 15 minutes, uncovered, or until fish is easily flaked with a fork.
5. Meanwhile, in a saucepan, melt the butter over low heat, then add the remaining green onions, remaining oregano, the crabmeat, carrots, and lemon juice; stir and heat over low until onions soften.
6. In a separate little bowl, mix together the cornstarch and milk until cornstarch dissolves completely.
7. Stir the cornstarch/milk mixture into the crabmeat mixture, stirring and cooking over low just until this crab sauce thickens; remove from heat and keep warm.
8. When fish is ready, serve on plates and spoon the crab sauce over each serving.

Recipe: Warm Spiced Lamb With Chickpeas And Kale

While Indian food is often vegetarian, chicken and lamb are the two most commonly used meats. Relatively small and easy to raise, and not forbidden by religion, lamb adds rich meaty flavor to many Indian dishes, including this delicious crockpot curry-like stew. Warm spices like turmeric, cinnamon, and ginger make this a great recipe for a cool fall or winter evening!

Warm Spiced Lamb With Chickpeas And Kale
(Serves 4.)

Ingredients: 

1 Tbsp olive oil
1 1/2 lb lamb, diced cut into 2 inch cubes
1 medium onion, diced
2 cloves garlic, minced
3 medium golden potatoes, scrubbed and diced
1 1/2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp ground ginger or 1 tsp grated ginger root
1/4 tsp cayenne
1 1/2 cups chicken stock or vegetable stock
1 can (28 oz) crushed tomatoes
2 cans (15 oz size) chickpeas (garbanzo beans)
1 bunch kale, stem removed and coarse chopped
salt and pepper to taste
1/2 lemon, juiced
garnish with fresh chopped mint

Directions:

1. In a large heavy skillet over medium heat, add oil and lamb and brown lamb quickly, then put in crockpot.
2. In same skillet, add the onion and garlic and cook just for a minute or so until onion starts to soften slightly, then put in crockpot.
3. Add remaining ingredients (EXCEPT lemon juice and mint) to crockpot.
4. Cook covered on LOW for 6 to 7 hours.
5. Sprinkle lemon juice and mint over individual servings.
6. Serve hot with warm naan bread to mop up the delicious sauce.

Recipe: Blended Fall Fruit And Veggie Soup

This soup combines sweet and savory flavors of fall into one special and unique warming dish with layers of autumn flavor. Sweet potatoes, apples and pears lend sweetness and richness to the earthy taste of carrots, celery and zucchini, and the kick of curry brings everything up a notch to something really special! Check this one out this fall and it'll warm you inside and out.

Blended Fall Fruit And Veggie Soup
(Serves 4.)

Ingredients:

2 tsp Olive oil
1 stalk celery, finely chopped
1 med onion, diced
1 tbsp curry powder
1/2 lb carrots, scrubbed and diced
1/2 lb zucchini, washed, sliced lengthwise, seeds removed, and diced
1/2 lb sweet potatoes, peeled, diced
1 med Bartlett pear, cored, and coarse chopped
1 Small Granny Smith cored, and coarse chopped
3 1/2 cups chicken or vegetable broth
1/2 cup fresh parsley

Directions:

1. In a large soup pot or Dutch oven, heat the oil over medium heat until sizzles when a drop of water is added.
2. Add the celery to the pot and cook until just starting to soften.
3. Add the onion to the pot and continue to cook until both the celery and onion have become transparent.
4. Add the curry powder and stir to combine.
5. Add the vegetables, fruit, and parsley, stir to combine, then pour in the broth.
6. Bring the soup to a boil, then immediately turn heat down to low, cover the pot, and allow soup to simmer for 15 to 20 minutes, stirring occasionally and watching so it doesn't boil.
7. To create a smooth, blended soup, allow soup to cool slightly, then transfer soup in small batches to blender and blend until desired texture is reached.
8. Pour back into soup pot and reheat over low heat until just hot, not boiling.
9. Serve with a dollop of creme fraiche, sour cream, or yogurt.

Recipe: Tangy Garlic Kale And Onion Skillet

This versatile recipe is chock full of healthy green vegetables and is a great way to prepare some of those loads of fresh fall greens you can grab this time of year at the farmers market. It makes a great side dish with grilled, roasted, or barbecued meat, poultry, or fish, or you can also add potatoes and other veggies such as zucchini or peppers and turn it into a breakfast hash. Serve with a couple of fresh eggs over easy or scrambled, and you've got a full nutritious breakfast with all the important food groups to start off your day!

Tangy Garlic Kale And Onion Skillet(Serves 4.)

Ingredients:

5 Tbsp olive oil, or 4 Tbsp organic butter, divided
2 medium red onions, sliced in circles, then in half
3 garlic cloves, minced
3 to 4 lbs fresh kale, stems removed, cut in strips, washed and dried well
1/2 tsp salt
1/2 tsp ground black pepper
3 to 4 Tbsp balsamic vinegar (optional)

Directions:

1. Heat 2 tablespoons of the olive oil or butter in a large heavy skillet over medium-high heat.
2. Add the onion (and diced or sliced potatoes, if using) and cook until soft and just beginning to brown a little; remove from skillet and set aside.
3. Reduce the heat under the skillet to medium-low, add the garlic, cooking just until fragrant, about 1 to 2 minutes; remove from skillet and save with onion.
4. Add the remaining oil or butter and turn the heat back up to medium-high, then add the kale and cook, stirring frequently, until the kale just wilts.
5. Add back in the skillet the cooked onion (and optional potatoes or other veggies) and garlic, then the salt and pepper.
6. Reduce the heat again to medium-low and continue cooking, tossing the mixture occasionally, until the kale is tender, about 5 minutes.
7. Sprinkle the balsamic vinegar (if using) into the mixture just before serving, toss and serve hot.

Recipe: Classic Turnips And Greens Harvest Soup

This simple and delicious recipe features the flavors of fall from your local farmer's market (or CSA share). It's a great way to use up extra turnips and greens, and the light but hearty flavors of onions, garlic, turnips, and bacon make this a taste treat you'll want to repeat every fall!

Classic Turnips And Greens Harvest Soup
(Makes 4-6 servings.)

 Turnips (Brassica rapa) (Photo credit: Wikipedia)

Ingredients:

4 medium turnips
1 bunch of turnip greens
2 small yellow onions
2 garlic cloves
2 Tbsp olive oil or other cooking oil
2 slices bacon (or pancetta), cut into small pieces
6 cups chicken broth or vegetable broth
salt and pepper to taste

Directions:

• Peel turnips and cut into bite size pieces; set aside.
• Wash greens, dry well, and cut into thin strips; set aside.
• Peel and dice onions; set aside.
• Peel and mince garlic; set aside.
• In a Dutch oven or soup pot, heat olive oil over medium-high heat. When hot, add the cut up bacon or pancetta and cook until it starts to crisp.
• Add onions and cook until they start to soften, then add garlic and cook 1 minute longer.
• Add chopped turnips and cook for 5 minutes, stirring frequently.
• Add broth and bring to a boil; reduce heat to low and simmer slowly, cooking turnips until fork tender, about 8 to 10 minutes.
• Add turnip greens and cook on low heat, stirring frequently, until greens are tender, about 5 to 8 minutes.
• Taste and season with salt and pepper as needed. Serve hot with crusty bread for a light supper.

Recipe: Slow Cooked Campfire Pot Roast In A Bag

Relax under the stars and let the delicious smells of this easy meal roasting on the coals stoke your appetite. Like a traditional pot roast, but more fun, the beef and vegetables will form their own rich gravy inside the foil pouch, and you'll dine like a gourmet no matter where you are! And if you just want to bring the campfire to your backyard, this one works great on a regular grill as well.

Slow Cooked Campfire Pot Roast In A Bag

Hot campfire (Photo credit: Murky1)

Ingredients:

1 pkg onion soup mix
1 cup water, heated
2 tsp flour
1 beef roast (3 lbs)
1 small onion, peeled in cut into quarters
3 carrots, peeled and cut into 2 inch chunks
4 medium red potatoes, washed and each cut into quarters
2 stalks celery, cut into 2 inch chunks
salt and pepper to taste
Large heavy duty foil cooking bag

Directions:

1. Put the onion soup mix in a bowl and pour in the hot water, stirring until the soup mix dissolves; set aside.
2. Sprinkle the flour into the foil bag and shake around. Put the roast in the bag and shake it around to coat well.
3. Add all the veggies to the bag and shake again.
4. Pour the onion soup from the bowl into the foil bag. Add salt and pepper to the bag if you wish, but remember the soup mix has salt in it already.
5. Seal the bag tightly by folding it over several times.
6. Put the bag, open side facing up, on a grate over a campfire over medium coals or on a grill over medium heat.
7. Cook turning once or twice (keeping open side up) for 1 1/2 to 2 hours, depending on the heat of the coals.
8. If you want you can use instead an 8" x 8" heavy duty aluminum foil cooking pan and just seal the pan with aluminum foil.

Recipe: Grilled Teriyaki Pork Tenders

Mmm-mmm-mmm!  Go Asian with your grilling this week with this tasty twist on Teriyaki. This simple and easy recipe uses the fresh summer flavors of green onions and bell peppers, combined with spicy ginger and Teriyaki sauce for a delicious main dish in minutes. Great for a quick summer weeknight meal.

Grilled Teriyaki Pork Tenders(Serves 4.)

Ingredients:

1 lb. pork tenderloin
1 red bell pepper
4 green onions
4 Tbsp Teriyaki sauce
1 tsp fresh grated ginger root
4 tsp olive oil

Directions:

• Set your grill to medium-high heat and preheat.
• Put tenderloin on grill, cover grill, and cook for 5 minutes, then turn over and cook for another 5 minutes.  Remove and let rest on cutting board while you prepare the other ingredients.
• Clean the red bell pepper and cut into thin strips.
• Wash and trim the onions and cut each lengthwise in half.
• In a bowl whisk together the Teriyaki, ginger root, and olive oil.
• Cut the tenderloin into 1/2 inch thick slices, and separate into 4 equal portions.
• Place four large aluminum foil squares on a work surface.
• Arrange 1/4 of the pork on each square, then cover with 1/4 of the red bell peppers and 1/4 of the onion.
• Carefully pour the Teriyaki mixture over the meat and veggies and fold and seal the aluminum foil tight.  Teriyaki is quite salty so you may not need to salt the mixture, but taste and decide.
• Place the 4 packets on the medium-high heat grill, cover and allow to cook for about 8 to 10 minutes or until hot and steaming. Spin around once during this cooking time.
• Remove and let rest for 3 minutes before opening.

Recipe: Hearty Harvest Chicken Stew

This time of year, eating local  may not be as easy for some, but you can still enjoy locally grown foods if you choose seasonal vegetables, or those that store well. Winter squash, carrots, potatoes, and onions can all keep well into the winter if properly stored - that way you can eat foods from your local area well into the winter months. This tasty stick-to-your-ribs recipe is even better if made with locally raised, pasture-fed chicken - once you try it, you'll never want to go back to the big-box store kind!

Hearty Harvest Chicken Stew
(Serves 4-6.)

Ingredients:

2 Tbsp olive oil
1 lb chicken breast tenders, cut into bite-size pieces (local and organically grown, if at all possible)
1 can chicken stock (large size) - or 3-cups homemade broth
3 potatoes, diced
4 carrots, peeled and sliced
1 red onion, diced
3 stalks celery, chopped
1 tsp dried thyme
salt and pepper to taste
2 Tbsp butter
2 Tbsp flour

Directions:

1. In a Dutch oven or heavy soup pot, heat the oil over medium-high heat, then add the chicken pieces and cook until just browned.
2. Pour in the chicken stock, bring to a boil, add all the vegetables, and return to a boil, then immediately turn heat down to a simmer. 
3. Simmer slowly for about 20 to 25 minutes or until the vegetables are just tender crisp.
4. Add the thyme, salt, and pepper and continue simmering while you prepare the roux.
5. In a small bowl, smash the butter and flour together with a fork until completely combined, then add to the liquid in the pot and whisk until the liquid thickens, then stir through the entire mixture and allow to heat for another minute, then remove from heat and serve immediately.
6. This will serve about 4 to 6 people a hearty meal.

Recipe: Tangy Hot Bacon Spinach Salad

Mmmm....just reading this one will make your mouth water! Tangy vinegar meets the spice of onion and pepper, contrasts with the richness of bacon, and melts into the smoothness of hard boiled eggs, under which the tender bite of fresh spinach provides the perfect foil!  For a truly healthy meal, be sure the eggs and bacon are free-range raised on pasture, and that the spinach is organic - if it's from your own garden, even better!

Tangy Hot Bacon Spinach Salad
(Serves 4.)

(Photo credit: jeffreyw)

Ingredients:

4 slices bacon, diced
1/2 cup diced onion
1/3 cup apple cider vinegar
salt and black pepper to taste
4 cups fresh baby spinach, washed and dried well
4 hard-boiled eggs, sliced
hot pepper flakes or smoked paprika for garnish

Directions: 

• In a skillet, cook bacon pieces until crisp; remove to paper towel to drain.
• In same skillet with bacon drippings, add the onion, cooking until just starting to get translucent, then add the apple cider vinegar, stirring to combine and get brown bacon bits from bottom of skillet.
• Turn heat to simmer, and cook for 5 minutes, stirring often.
• To serve, divide washed spinach between 4 salad plates, immediately drizzle hot dressing from skillet over each serving, tossing slightly.
• Sprinkle bacon pieces over each serving evenly, and finally arrange the egg slices evenly over the top. If desired, sprinkle a few hot pepper flakes over each salad or a sprinkle of smoked paprika.

Low-Carb Recipe: Herbed Sausage Stuffing

This delicious stuffing offers a change from traditional bread-based carb-filled stuffings. Sausage (you can choose different types or flavors to change things up - try Italian sausage, spicy, or even chorizo, but be sure to go all-natural to avoid sulfites and other unhealthy preservatives) and lots of vegetables form the base for this tasty Thanksgiving-ready side dish, and a variety of fresh herbs gives a distinctive flavor.

Happy Thanksgiving!

Herbed Sausage Stuffing

Ingredients:
1 lb. natural turkey sausage (or any sausage you like)
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 eggs
2 cups chopped cauliflower (bite size)
1/2 cup chopped yellow squash (bite size)
1/2 cup freshly grated Parmesan
1 Tbsp chopped fresh parsley
3 Tbsp chopped fresh sage
3 Tbsp chopped fresh thyme
1 garlic clove, grated
1/4 tsp salt
1/8 tsp black pepper

Instructions:

• Preheat oven to 350 degrees.
• If using cased sausage, cut off the casings and break sausage up into a skillet.
• Put skillet over medium heat, add the celery and cook, stirring often, until the celery starts to get a little soft, then add onion and cook, stirring often, until the onion gets soft.
• Continue cooking, stirring often, until the sausage is totally cooked through.
• In a large bowl, beat the eggs, then add the cooked sausage mixture to the bowl, mix eggs into meat, then add remaining ingredients and mix together until blended.
• Turn into a casserole dish, cover, and put in preheated oven and bake at 350 degrees for 30 to 35 minutes.  
• Check and if it's too moist, uncover and continue cooking for 5 to 10 minutes more, or until edges start to brown.
• Serve hot with turkey, duck, ham, or other holiday meats.

And be sure to check back Friday for some ideas on what to do with all those leftovers!

Recipe - Salmon Patties with Cool Dill Sauce

Here's another great salmon recipe. Canned salmon is easy and convenient (and cheap) for this recipe, but for a fresher taste, you can also use leftover grilled, broiled, or poached salmon - just flake it finely, or process in a food processor until well chopped. The oats make the patties more substantial and help them hold together, and this simple and healthy recipe gets it's kick from the fresh, summery sauce made with fresh garden veggies and dill - a great combo with the salmon!

Salmon Patties with Dill Sauce

Ingredients:

1 can (14 oz) salmon, drained
3/4 cup old fashioned oats, uncooked
1/3 cup milk
1 egg, lightly beaten
2 Tbsp finely chopped onion
1 Tbsp finely chopped fresh dill
1/8 tsp salt

Sauce:
1/2 cup plain yogurt
1/3 cup finely chopped tomato
1/3 cup finely chopped cucumber
1 Tbsp finely chopped onion
1 Tbsp finely chopped fresh dill

Directions:

• Put yogurt, tomato, cucumber, onion, and dill in a small bowl and whisk together. Cover with plastic wrap and refrigerate.
• In a separate bowl, put salmon, oats, egg, onion, and dill and mix together well. 
• Shape salmon mixture into patties.
• Drizzle a little olive oil into heavy skillet over medium heat.
• Cook salmon patties until golden brown on each side, about 3 or 4 minutes.
• Drizzle cool sauce over salmon patties and serve hot.

Want More Salmon Recipes?
   

Recipe: Fresh Garden Corn Souffle

If you've got a lot of corn from your garden this summer, here's a new and tasty way to use some of it up. The sweetness of fresh corn gets a flavorful kick with peppers and onions, and the smooth richness of milk and eggs gives it a luxurious edge perfect for a summer dinner party. Check this one out, and it may become one of your new summer favorites!

Garden Corn Souffle
(Serves 4-6 as a side dish.)

(Photo credit: Wikipedia)

Ingredients:

2 cups corn, fresh cut from cob
2 eggs
2 Tbsp butter, melted
2 cups milk, scalded
1 small red, yellow or green bell pepper, finely diced
2 Tbsp grated sweet onion
1 tsp kosher salt
1/8 tsp freshly ground black pepper

Directions:

• Preheat oven to 325 degrees.  Lightly grease a 1 1/2 quart casserole dish.  Set a larger baking dish out (that the casserole will fit in).  You will be baking the casserole in a water bath in the larger dish.
• With a sharp knife, cut corn kernels from cob (stand corn cob on its tip, holding by large stem end, and run knife blade from top to bottom, removing kernels. If you want to cut the tip off so that it stands flat, this may make the task easier.)
• In a cold mixing bowl, beat eggs until frothy, then whisk in milk and melted butter until blended.
• Put corn, bell pepper, onion, salt, and black pepper in bowl with egg mixture and stir to combine.
• Pour the mixture into the casserole and set it in the larger baking dish and set in oven, then fill a pitcher with hot water from faucet and pour carefully into larger baking dish so casserole is sitting in a water bath inside the oven.  Slide all the way into the preheated oven and bake at 325 degrees for 55 to 65 minutes.
• Test to see if done by inserting a thin knife blade into center; it should come out clean if the eggs are set.
• Remove and let stand at room temperature for 5 to 10 minutes before serving.

Recipe: 21st Century Green Bean Casserole

Always a favorite for potlucks, this year-round classic gets a modern-day update with fresh green beans, home-made onion rings, and almond milk. Low in carbs and heavy fats, this dish is full of vegetables, protein, and flavor. Try it out at your next potluck or office party - they won't even know how healthy it is!

21st Century Green Bean Casserole

Ingredients:

Green bean casserole (Photo credit: Wikipedia)

16 oz. fresh green beans, washed and cut into 2" pieces
1 large onion
drizzle of olive oil
1/4 cup almond meal
8 oz. mushrooms, chopped
2 Tbsp cooking oil (or butter, or mix of both)
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried thyme
2 Tbsp almond meal or flour
3/4 cup unsweetened almond milk plus 1/4 cup heavy cream

Instructions:

• Preheat oven to 400 degrees.
• Start by making your own oven-fried onions. Cut the onion into thin rings and put in bowl, drizzle olive oil over and toss to separate the onions and to coat with the oil.
• Add 1/4 cup almond meal (or a bit more if desired) to onions and toss to coat, then dump onto a baking sheet, spreading out to a single layer.  Put in preheated oven and bake for 8 to 12 minutes or until golden brown, stirring around once or twice; remove when they are golden brown. Set aside.

• Turn oven down to 350 degrees.
• Put the mushrooms in a large skillet with the oil or butter over medium heat and cook until soft and starting to brown, then add the salt, pepper, and thyme, stir to combine.
• Sprinkle in the almond meal or flour and cook for 1 minute, stirring. 
• Continue stirring and slowly pour in the milk, then the cream, and simmer gently for another 2 to 3 minutes until mixture thickens. (Cook until sauce reaches the thickness you like.)
• Put beans in casserole dish, pour in creamy mushroom mix, 1/2 of the oven-fried onions, stir together.
• Cover casserole and put in 350 degree oven and cook for 30 to 40 minutes, until mixture is hot and bubbly.
• Uncover casserole dish, spread the remaining oven-fried onions on top and cook, uncovered, another 5 to 10 or until the top and edges start to get brown.

    

Recipe - Ballpark Sausages with Grilled Peppers and Onions

Here's a great recipe to try for some tasty summer grilling fun.  Whether it's a quintessential grilling summer holiday like the 4th of July, or just a weekend on the patio with the family, grilled foods are easy, convenient, and just a great part of summer!

Check out this classic recipe on the grill, and bask in these early summer days with a big ol' sausage! :-)

Ballpark Sausages with Grilled Peppers and Onions

Some sausages grilling (Photo credit: Wikipedia)

Ingredients:

3 green bell peppers, cleaned and cut into strips
1 medium sweet onion, cut into wedges
1 Tbsp vegetable oil
1 package (14 ounce size) smoked hot or sweet Italian sausages, cut in half lengthwise
4 hero rolls, sliced open
2 Tbsp balsamic vinegar
1 cup shredded mozzarella

Directions:

• Turn grill on and heat to medium-hot.
• Put peppers and onions in a bowl with oil and toss to combine, then put in grilling basket or tray.
• Place basket with peppers and onions on grill and sausages directly on grates.
• Cook peppers and onions until just starting to char, about 3 or 4 minutes, then flip and continue cooking for 3 or 4 minutes or until soft and nicely charred.
• Cook sausages about 3 or 4 minutes, then flip and continue cooking for about the same time or until they get nice and hot and have good grill marks.
• Put open side of rolls down on grill during the last minute of cooking to toast.
• Remove everything from grill, and dump peppers and onions, along with the sausages into a large bowl or pot, add vinegar and mozzarella cheese and toss to combine.
• To serve, use tongs and take 2 sausage halves, and a generous amount of peppers and onions and put on a toasted bun. Add a bit of mustard if desired.

Yum! Fire up the grill - I'm hungry already!


Get Grilling: 
   

Recipe - Vegetarian Stroganoff

Here's one for you vegetarians who miss the taste of a delicious stroganoff, but want to avoid meat. Or for those who like to skip the meat once a week or so, or if you're just looking to bring a vegetarian side dish to a potluck, this is a tasty variation you may enjoy.

Vegetarian Stroganoff
(Serves 4)

Sautéing Mushrooms (Photo credit: Leptonist)Ingredients:
1 onion, finely sliced
2 garlic cloves, crushed
1 lb mushrooms of your choice, chopped
½ cup white wine
1 tsp paprika
1 tbsp red wine vinegar
2 tbsp fresh cilantro, chopped
3 tbsp natural yogurt or sour cream (if you're a vegan, you can also substitute some of the new vegan yogurts that are now available)
1 tbsp olive oil
Salt and pepper

Instructions:

• Heat the oil in a heavy-bottomed frying pan and sauté the onion until almost cooked. Then add the garlic and stir for a few minutes. 
• Increase the heat and add the mushrooms. 
• Season with salt and pepper, and sprinkle with paprika. 
• Sauté until the mushrooms are tender and brown. 
• Pour in the wine and vinegar. Stir well. 
• Reduce the heat and allow to simmer for a few minutes. 
• Stir in the yogurt and cilantro and adjust seasoning to taste.

Serve with mashed potatoes and steamed broccoli.

Recipe - Grilled Beer Brats with Caramelized Onions

Trying to get all your grilling in before the end of the season? Be sure to fit this one in somewhere!

Image via WikipediaGrilled Beer Brats with Caramelized Onions

Ingredients:
1 package (19 oz) fresh bratwurst
2 large onions, thinly sliced
1 tsp caraway seeds
3 bottles (12 oz ea) good beer
2 Tbsp olive oil
5 buns or rolls
mustard to taste

Directions:

1. In a large pot, put the brats, onions, caraway seeds, and beer.  Bring to a boil, then turn down and simmer for 15 to 20 minutes.  Remove brats and set aside.
2. Pour liquid through a colander and take the onion mixture left in colander and put in large skillet with a drizzle of olive oil.  
3. Turn heat on under skillet to low, cover skillet, and let simmer very slowly until caramelized, stirring occasionally.  This will take at least 20 to 25 minutes if done correctly.  The onions will become golden brown, soft, and sweet.
4. When ready to eat, set grill to medium heat.  Put brats on grill and cook about 10 minutes, turning often so all sides get good grill marks.
5. Serve on buns with mustard and a generous helping of caramelized onion on top. (Please! No ketchup.)

More Grill Recipes & Resources: