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Saturday, June 30, 2012

Broccoli Salad

This is a great way to use broccoli. It has a variety of tastes and textures that compliment each other in a way that may surprise you.

You will need a large bowl.


2 heads of fresh broccoli, cut up into bite size pieces. DO NOT cook!
1 small red onion, chopped
4 to 8 slices bacon, cooked and crumbled
3/4 cup raisins
1/2 cup chopped cashews- salted or unsalted

1 cup mayonaise
1/4 to 1/2 cup sugar
2 Tablespoons white wine vinegar

Combine all the salad ingredients in your large bowl.
In another bowl, whisk together the dressing ingredients. Start off with the lesser amount of sugar and add more if it is not sweet enough for you.
Pour the dressing over the salad ingredients and mix well to coat.
Refrigerate until chilled.


Serves 6 to 8.

You can use the broccoli stems. Some people don't like them because are a little tougher.
To get rid of the toughness, peel the stem pieces with a vegetable peeler.

Wednesday, June 27, 2012

Fried Green Tomatoes

I love fried green tomatoes. They are really simple to make.
When it comes to this dish, either people really love them or they really hate them.

My mom used to say they were an acquired taste. I am not sure I agree with that.
I will say that it really isn't a taste most young children like.

The tomato is a bit tart, but the coating and frying just makes it yummy.

You will need a large skillet.
You will still need to cook in batches unless you have a big electric skillet.


2-3 green tomatoes, sliced into slices 1/4" or less
1/2 cup flour, cornmeal, or a mixture of flour and ground flax seed
4 Tbs. butter for frying. Or you can substitute cooking oil.

Melt the butter in a skillet over medium high heat.
While the pan is heating up, dip eat slice of tomato into the flour. Turn to make sure both sides are coated well.
One by one, add the tomatoes slices and season well with the salt and pepper.
Cook for a few minutes, flip the slices over, and season again with salt and pepper.
Cook another few minutes.
You may need to turn the heat down so the coating won't burn.
To see if they are done, you can poke one slice with a fork.
They will be tender when done.
Remove to a paper towel covered plate.

This will make enough for 4 people depending on the size of tomato and how thickly they were sliced.
The thinner the slice, the faster the cooking time


Monday, June 11, 2012

Breaded Zucchini

Zucchini is a staple in many people's homes during the summer. You can do so many things with it.
Breaded zucchini is  really simple and really tasty.

You will need a large frying pan.
You will need a large shallow container with a tight fitting lid, like tupperware or rubbermaid.
You will also need a bowl for mixing.


2 small or 1 medium-small zucchini
1 egg
2 Tablespoons water
2 teaspoons seasoning salt
1 cup flour
1/4 to 1/2 cup butter, for frying

Beat the egg, water, and seasoning salt in a bowl large enough to fit the sliced zucchini into.
Wash and trim ends off the zucchini. Slice into 1/4"( or a little less) rounds.
Add the zucchini to the egg mixture and stir well.
Let the zucchini marinate in the egg mixture for 15 to 30 minutes. Stir occasionally.
Put the flour into the large, shallow container.
One by one toss the zucchini slices into the flour.
Cover the container and shake well to coat the zucchini with flour.
You may need to do this in batches if you don't have a large enough container to spread the zucchini out.
Heat a large frying pan and add 1/4 cup butter.
Add the zucchini slices and fry until golden brown. Turn over and fry the other side.
Drain on paper towels.
You may need to fry in batches and you may end up needing to use more butter.

Serves 3 to 4 people.

Soaking the zucchini in the seasoned egg mixture imparts more flavor to the zucchini than just dipping it into the mixture and than right into the flour.

Thursday, June 7, 2012

Grilling With Frozen Vegetables

When it comes to grilling a meal, I like to put as much of the food on the grill as I can.
This includes vegetables.

I don't buy many vegetables. I grow them and freeze or can my bounty.
And eat a lot fresh too.

But, grilling time comes sooner than most garden veggies are ready.
But, you can impart some grilling flavor to your frozen vegetables and it's oh so tasty.

Heat your grill up.
In an oven proof pan, add a little water, your frozen vegetables, and whatever seasoning you want.
Leave the pan lid off.

Put the pan on the grill for about 20 minutes, stirring occasionally.
You will want to cover the grill so the vegetables get that nice smoky flavor.

This will work with charcoal as well as gas grills.
The charcoal may give it more of a smoky flavor.

Happy grilling!