Garlic Zoodle Noodle

First off, I am not a gadget person, but this one I couldn't resist. I purchased a Veggetti .  The little thing really works!  I also purchased a julienne vegetable tool.  I tested both with first a carrot, then a zucchini.  Carrots are much nicer done with the Julienne tool.  Zucchini turned out beautiful using the Veggetti

So now I had to make something with all these "noodles".  Simple was the answer..

Melt 2 tablespoons butter in stir fry pan.

Add thinly sliced onion and Julienne carrots.  Saute carrots and onion start to soften.  Next add a large smashed and diced garlic clove.  Saute until you can smell the garlic releasing it's flavors.  Finally add the "zoodles" and saute to desired texture.  I seasoned with salt and Mrs. Dash for additional flavor.

St. Patrick's Day Leftovers

There is just two of us in this house... so a whole cabbage will last us a while.  Trying to use up some of the uncooked cabbage and have a tasty lunch treat.  Above I steamed about two cups of shredded cabbage and two tablespoons of finely chopped onions in the microwave, you can also do this on your stove top.  I heated it through until it has just beginning to softened, drain excess liquid.  Next add three pieces of thinly sliced pepper jack cheese (about 1/8 cup up to 1/4 cup) stir until melted.

I have a loaf of homemade sweet potato bread cut into thick slices and toasted.  Top with steamed cabbage and enjoy!

Ruben Sandwich

Okay, who doesn't know how to make a Ruben Sandwich?  Some assembly required.

Rye Bread - buttered on one side

Thousand Island Dressing - spread on the inside of bread

Corn Beef - thinly sliced and stacked on top of Thousand Island Dressing to your desired thickness

Sweet Bavarian Style Kraut (14 oz) very well drained.  This will make 3 sandwich with a thick layer.

2 to 3 sliced of thinly sliced swiss cheese top the Kraut

Top with second piece of bread and grill until heated through, cheese is melted and bread is toasted.

Hominy Side Dish...(Hotdish)

Adapted from Bush's South Coast Hominy

We had a very wet cool day here in Mid Missouri..  Turning on the oven just sounded like the perfect thing to do...Plus we seem to be on a cheese kick, so any recipe I find that uses cheese or cheese sauce MUST be tried.  "Old Goat" gave this a two thumbs up and he went back for seconds... so.....

Prep: 25 Minutes
Cook: 30 Minutes
Total: 55 Minutes
Servings: 6

1/2 to 3/4 cup chopped onion  (We love onions)
1/2 to 3/4 cup chopped red and/or green pepper
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mustard
dash cayenne pepper
1  cup milk
1 cup shredded Sharp Cheddar cheese
1 (15 ounce) can white or yellow hominy, drained reserving 1/4 cup of juice
1/4 teaspoon Louisiana Hot Sauce

1 tablespoon chopped green chili's (Optional)
1/2 cup Panko bread crumbs
In a skillet, saute onion and green pepper in 3 tablespoons butter until tender. Add flour, salt, mustard, cayenne and hot sauce; cook and stir until smooth and bubbly, about 2 minutes. Gradually add milk and hominy juice; bring to a boil. Boil for 2 minutes, stirring constantly. Stir in cheese until melted.

Remove from the heat; add hominy and (chopped green chili's) if desired. Pour into a greased 1-1/2-qt. baking dish. 

Melt remaining butter and toss with Panko crumbs and lightly brown in skillet; sprinkle over hominy mixture. 

Bake, uncovered, at 375 degrees F for 30 minutes or until golden.  Let cool for for 10 minutes before serving.

Roasted Garlic Guacamole

Adapted (only to adjust quantity) from Rick Bayless
Serves 4
Ingredients
3 large garlic cloves, unpeeled
3 ripe medium avocados*
1 small tomato, seeded, juiced and diced (about ⅓ cup)
¼ cup coarsely chopped cilantro, loosely packed
2 tablespoons jalapeno pepper, stemmed, seeded and minced (you’ll need one pepper)**
1 tablespoon fresh lime juice (about 1/2 lime), plus more if desired
½ teaspoon salt, plus more to taste

Directions
1. Place unpeeled garlic in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, about 10 to 15 minutes. Cool, then slip off skins and mash with a fork.

2. Scoop avocado flesh into a medium bowl.* Add the roasted garlic, diced tomato, cilantro, jalapeno, lime juice and salt. Coarsely mash everything together, being careful to leave some chunks. Taste and add more salt and lime juice if desired (you can also add some of the jalapeno core if you want more heat…just add it slowly). Transfer to serving bowl and place plastic wrap directly on the surface of guacamole. Refrigerate until ready to serve.

*To prepare the avocados, cut them in half lengthwise. Strike the pits with the edge of a sharp knife, twist and loosen to remove. Using a small knife, cut a grid in each half (slices should be about 1/2-inch apart), then scoop the cubes of flesh out of the avocado with a soup spoon.

**To prepare the jalapeno, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins — the extra hot stuff — should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting; definitely do not touch your eyes.

SPRING PEA RISOTTO

Serves 2
Once you learn to cook a basic dish like risotto, you can substitute with what you have on hand. Instead of peas, try other fresh spring vegetables such as baby spinach, asparagus or arugula.
Ingredients
32 ounces low-sodium chicken broth, divided
2 teaspoons extra-virgin olive oil
1/4 cup finely chopped onion
1 cup uncooked arborio rice
1 cup fresh or frozen peas
1/2 cup grated Parmesan cheese, divided
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh chives (optional)
Method
Heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.
Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.) Stir in peas and cook just until tender and heated through.
Remove pot from heat and stir in 1/3 cup cheese and salt and pepper to taste. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.
Nutrition
Per serving: 380 calories (110 from fat), 13g total fat, 4g saturated fat, 30mg cholesterol, 810mg sodium, 51g total carbohydrate (4g dietary fiber, 7g sugar), 17g protein

http://www.wholefoodsmarket.com/recipes/2931

Pretty Stuffed Spring Peas

36 ServingsPrep: 30 min. + chilling
Ingredients
1 package (8 ounces) cream cheese, softened
2 teaspoons minced chives
1 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon caraway seeds
1/2 teaspoon dill weed
1/4 teaspoon lemon-pepper seasoning
36 fresh snow peas (about 1/4 pound), trimmed
Directions
In a large bowl, combine the first seven ingredients. Cover and
refrigerate overnight.
Let filling stand at room temperature for 30 minutes. Meanwhile, in a
large saucepan, bring 6 cups water to a boil. Add snow peas; cover
and boil for 1-2 minutes. Drain and immediately place peas in ice
water. Drain and pat dry.
Gently split peas open; pipe about 1 teaspoonful of filling into each
pod. Yield: 3 dozen.
Nutrition Facts: 1 appetizer equals 23 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 22 mg sodium, trace carbohydrate, trace fiber, 1 g protein.Diabetic Exchange: 1/2 fat.

© Taste of Home 2012

CUCUMBER GRANITA:

A light and refreshing  "course" between main courses ....


Ingredients:
3 Cucumbers about 1 3/4 pounds total.
2 Tablespoons lime juice, (about 1 lime)
2 Tablespoons superfine sugar
1/4 Teaspoon cracked Black Pepper
-- Pinch of Salt

Directions:
Rinse and scrub cucumbers.
Peel two of them.
Leaving the Peel on the third on for color.
Trim the ends and slice cucumbers in half lengthwise.
Scoop out the seeds.
Cut flesh into 2-inch chunks.
Puree cucumber in a blender/food processor along with
1/4 cup water and the lime juice, sugar pepper, and
salt.
Chill completely.
Pour the mixtur into an ice-cream maker and freeze
according to manufacturer's directions.
Place granita in the freezer until firm enough to
'hold its shape' (like alot of US can't do)
Serve a 'small scoop' in a ramekin as a Palate
refresher between courses.