Sautéed Zucchini and Yellow Squash


Sautéed Zucchini and Yellow Squash

This is a very simply dish to prepare and it goes well with so many other ingredients.  I like to cut the squash in half down the middle then again across.  This gives you a large piece to cook.  The large piece is less likely to get overcooked.  I don’t like mushy squash.

Ingredients:

2 Zucchini

2 Yellow Squash

Olive oil

Salt and pepper

Cilantro, chopped

Directions:

In a large skillet heat the olive oil until it is hot over a medium heat.  Place the squash cut side down and don’t turn until they begin to brown.  Turn and season with salt and pepper, remove to a serving dish and top with chopped cilantro.

Salsa


Salsa

I love the fresh taste of homemade salsa and the fact that you can control the heat.  I made two last night to go with the Chicken Burritos, one mild and one with a little heat.  My Serrano pepper plant was bare so I had to use jalapeno for the heat. The hot salsa is green and the mild salsa is red.

Ingredients:

2 Roma tomatoes seeded

2 Garlic cloves

¼ Jalapeno

Salt and pepper

Cilantro

Lemon juice

For the heat add

2 Hot chili peppers

Red pepper flakes

Directions:

Add all ingredients into a food processor and pulse until the salsa is at the constancy you want.

Portabella Mushroom Avocado


Portabella Mushroom Avocado

My inspiration for this dish came from Where Frugality and Food Collide with Delicious Consequences and the Portobella Pizza’s recipe

I thought tonight I would combine a couple of my recipes into one new one.  I took my vegetable galore and avocado chicken recipe and used these to come up with a new dish, mushroom avocado.

This is a vegetarian delight using portabella mushrooms, avocado and vegetable galore.  You get the meatiness of the mushroom combined with the creaminess of the avocado for a delightful treat.

Ingredients:

2 portabella mushrooms

Olive oil

Salt and pepper

Vegetable Galore

Avocado, slices

Mozzarella cheese, shredded

Parmesan cheese, grated

Directions:

Remove the stems and the gills from the portabella mushrooms.  Brush both sides with olive oil.  Place top side down on a baking sheet.  Season the portabella with salt and pepper.  Fill the center of the portabella with the vegetable galore.  Place 3 or 4 slices of avocado on top.  Cover with mozzarella cheese and bake in a 350 oven until the cheese melts and starts to brown.  Dust with a little Parmesan cheese and serve.

Ravioli Smoothed in Sauce and Cheese


Ravioli Smoothed in Sauce and Cheese

This is a lazy man’s meal.  Frozen pre-made ravioli with jar red sauce, smothered with mozzarella cheese.  What could be better on a Wednesday night?  It has been a long week and I am really glad I decided to take a mental health day on Friday.  Even though it is going to rain all weekend, I will get three days to recover.

We don’t always have to make elaborate meals, they just have to taste good and this meal does.

Ingredients:

1 package frozen ravioli, I used ravioli stuffed with spinach, ricotta, and asiago cheese

1 jar of your favorite red sauce

Lots of shredded mozzarella cheese

1 tsp. oregano

1 tsp. basil

Directions:

Heat your oven at 350.  Place a little sauce in the bottom of a baking dish.  Layer the frozen ravioli in the baking dish then cover with the red sauce.  Bake for 30 minutes.  Remove from the oven, increase the temp to 400.  Cover the ravioli with the mozzarella cheese and place back in the oven until the cheese melts.  Serve alone or with a salad.

Tomato Soup


This is the first time I have ever made tomato soup and it will not be the last.  I am a humble man but this soup is out of this world.  Do yourself a favor, make it and make some croutons to add to it.  I love it when it comes together.

Tomato Soup

10 Roma tomatoes

Olive oil

1 Red pepper

1 Serrano red pepper

1 Zucchini, chopped in large chunks

1 Yellow squash, chopped in large chunks

½ Red onion, chopped

2 tsp. Cumin

2 tsp. Paprika

Salt and pepper to taste

2 tbsp. Coconut oil

1 28 oz. can Tomato sauce

1 can 13.66 oz. Coconut milk

Fresh oregano, parsley, and basil, chopped

Directions:

Coat the tomatoes, red peppers, and Serrano pepper with oil and place on a baking sheet.  Put under the broiler, stirring often and broil until the skins start to turn black.  Remove them from the broiler and let cool.  Remove as much of the skin from the tomatoes, red pepper and Serrano as you can.  Roughly chop the mix and put aside.

In a stock pot over medium heat place 1 tbsp. of the coconut oil in the pan and add the tomatoes and any juice, red pepper, and Serrano.  Season the tomato soup with salt, pepper, 1tsp cumin, and 1 tsp. paprika.  Cook until the tomatoes begin to break down.  Add 1 can of tomato sauce and simmer for 20 minutes.  Using an immersion blender blend until the tomato soup is smooth.  Check for seasoning, (if the soup needs some sweetness add a handful of raspberries and blend till smooth.  Let the soup simmer for 5 minutes while you cook the vegetables.  Add as much coconut milk to make a smooth soup (your preference on how much).  I used all of the coconut milk.

Vegetables

Heat 1 tbsp. of the coconut oil in a skillet over medium heat.  Add 1 tsp. of cumin and paprika and heat, stirring constantly for about one minute.  You should be able to smell the spice.  Add the red onion and cook until the onion is becoming soft.  Add the zucchini and yellow squash.  Cook until the vegetables are al dente.  Check for seasoning and add salt and pepper if needed.  Remove from the heat.

To serve, place a large ladle of soup in a bowl, top with the chopped herbs and the vegetables.  You could add croutons if you choose.

Pasta Primavera


Pasta Primavera

Ingredients:

¾ lb.    Pasta

1 tbsp. Olive oil

1          Yellow onion, chopped

1          Red pepper, chopped

Ground black pepper and salt to taste

1          Zucchini, chopped

1          Yellow squash, chopped

1 cup   Artichoke hearts, chopped

2-3       Garlic cloves, minced

1 jar     Pasta sauce

Directions:

Cook pasta al dente.

Heat olive oil in the skillet over medium heat.  Add the onions and red pepper, season with pepper.  Add garlic and cook for one minute.  Add zucchini and yellow squash cooking for one minute.  Add artichoke hearts and stir cooking for one more minute.  Check for seasoning.  Add pasta sauce, reduce heat to simmer and simmer for 10 minutes.  Add cooked pasta and serve.

Serves 4

 

Avocado and Cheese Omelet


Avocado and Cheese Omelet

Avocado is fantastic plain, in guacamole and heated as part of a dish like my chicken avocado.  The avocado takes on rich creamy warm flavors and is just fantastic.  The only problem with the avocado is its shelf life.  If you don’t use them fast they will turn on you and you end up throwing them away.  I faced just this problem this week with three avocados that had been sitting on my counter patiently waiting for me to use them in a special way in a recipe.  Well, I forgot they were there and when I did finally notice them, they were ripe and needed to get used now.  So I tried an experiment and put the three of them in the refrigerator and to my surprise and happiness they were just perfect after spending three days chilling.  So today they take front stage in this recipe.

Ingredients:

4          Eggs, beaten

1 tsp.   Olive oil

1          Avocado, sliced

¼         Red pepper, sliced

1/8       Red onion, sliced

1 oz.    Shredded cheese

Ground black pepper to taste

Directions:

Heat the olive oil in a medium skillet over medium heat and add the onion and red pepper, cook for about 1 minute.  Add the egg mixture, season with the pepper and cook until the eggs are slightly runny.  Add the avocado and cook for another minute before adding the cheese.  Flip on side of the egg onto the other and cook until the cheese melts, turning once in the process.

Serves two