I Should Have Known

I had heard that there is a national day in the U.S. for practically anything and everything. So it should not have come as a surprise that there is even a National Greasy Food Day. No, I'm not kidding. Today is the day that is dedicated to the foods that may not be the best in the world for us. So be it. But you can mitigate the worst of the effects of fried food if you use healthy oils. Here is one of my favorite crockpot recipes that uses extra virgin olive oil(EVOO) and also as three ingredients that are easily grown in the garden.

Potatoes with Garlic and Rosemary

• 1/4 cup EVOO
• 4 medium potatoes, cubed into 1/2 inch pieces(peeled or unpeeled)
• 3 cloves garlic minced
• 1 tablespoon fresh rosemary(chopped)
• 1/2 teaspoon black pepper

DIRECTIONS

Add oil to the crockpot/slow cooker. Cover, set to high and allow the oil to heat up while preparing the potatoes.(15 minutes is a good preheating time.) 

Combine all of the ingredients in the crockpot and toss to mix with the oil. Cover and cook on high for 2-3 hours or low for 4-5 hours. Or until the potatoes are tender and browned. Your crockpot should be 5-7 quarts in capacity. 

Sumptuous And Simple Summer Vegetable Recipe

When the tomatoes and summer squash are producing faster than you seem to be able to keep up with, it pays to have a simple recipe or two handy to use the abundance that Mother Nature has given you. Here is one of my favorites.

Summer Vegetable Medley

• 2 tbsp extra virgin olive oil
• 1 lb. yellow summer squash, sliced
• 1 large or two medium tomatoes, cut into wedges
• 1 bunch of green onions, sliced
• 1 large bell or 3 to 4 regular sized banana peppers, seeded and cut into chunks
• 1 tsp salt or 1 tsp non-salt seasoning mix
• 1 tsp sugar
• 1/2 tsp black pepper 

Heat oil in large skillet. Saute squash for a couple of minutes then add the pepper chunks. After a couple of minutes more add the green onions. When the other vegetables are tender, add  the sugar, salt/non-salt seasoning, pepper and tomato wedges and stir well. Lower the heat and cover the skillet. Simmer for 10 to 12 minutes more  stirring occasionally. Season to taste and then serve. This is great over white rice!

Pasta From The Garden

The first season I grew spaghetti squash, I didn't know quite what to do with it. I found a couple of recipes online, but they were nothing to stand up and shout about. But a couple of years ago I found a recipe so tasty and simple I couldn't believe it.

 

Crock Pot Spaghetti Squash and Meatballs

Ingredients

• 1 medium to large spaghetti squash, washed(size the squash to your crock-pot's shape and capacity)
• 1 jar of spaghetti sauce(24 - 28 oz or more) of your preferred flavor
• 3 cups of frozen meatballs

Instructions

1. Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot sprayed with non-stick cooking oil.(If your pot isn't wide or tall enough for the arrangement you see in the photo, try cutting the squash lengthwise and laying the halves side by side on top of the meatballs.)
2. Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.
3. Cook on low for 5-6 hours, or high for 3-4 hours. When a fork easily goes through the skin of the squash, it is done.
4. Use tongs to carefully remove the squash from the crock pot. Use a fork to scrape out all of the 'spaghetti' then discard the shell.
5. Serve with the sauce and meatballs from the crock pot. Enjoy!
6. An extra added bonus of this dish is that it's guilt free. The 'pasta' is low calorie and much healthier for you than regular pasta!

The Green Gourmet

The days are growing shorter and cooler here and it's obvious that some of my tomatoes won't ripen before the first frost arrives. There's no need to panic, however. There are any number of tasty dishes that can be created using green tomatoes. Here is a simple, delicious recipe that uses them.

Curried Green Tomatoes

Ingredients

2 tbsps butter or olive oil
2 tbsps minced onion
1 tsp curry powder
2 cups green tomatoes, chopped
salt and pepper or non-salt seasoning

Melt butter/heat oil, then add onion and cook slowly until translucent. Add curry powder and tomatoes and cook until heated thoroughly. Season to taste.

This dish is really good by itself when spooned over rice or as a side for meat or poultry.

A Simple Recipe For Hearty Tomato Soup

Most tomato soup recipes start with the words, 'peel and seed tomatoes'. And if you're like me, your first thought is, do I really have to go through all of that for a tasty tomato soup? Well, the fact is you don't. What follows is a recipe for delicious tomato soup that involves none of the tedium of peeling and seeding tomatoes.

Coarsely chop one medium sized onion and saute it in a deep, heavy pan with olive oil until it is soft and translucent. Then add about one pound each of coarsely chopped tomatoes and carrots, three diced stalks of celery and four or five cloves of minced garlic. Saute all ingredients for another 1-2 minutes.

Add four cups of water or chicken stock, a couple of bay leaves, a little pepper, and one tablespoon of a non-salt spice mix such as Mrs. Dash.

Mix all ingredients and then bring the mixture to a boil. Allow it to simmer for 30 minutes. Then puree in a blender or food processor.

You don't want a perfectly smooth soup. So short bursts at the puree setting should be enough create a thick, coarse-textured soup.

You may serve your soup topped with chopped green onions, chives or whatever suits your taste. And I have found that this soup goes well with thick slices of garlic bread.

Bon Appétit!