31 Days of Vegetables - Day 31

Happy Halloween. My original plan was to have a fun family meal with a Halloween theme tonight. I was quickly reminded that with 3 teens - its business as usual. One at the pool from 3:30 - 7 and another teen at work 3-7. So I made this meal so two can eat right after school. This is an easy one to keep warm in the oven -wrapped in foil.

Ghoul-lash

1 pound of hamburger
1 cup cooked brown rice
1/2 diced onion
chili powder
garlic powder
paprika
4 oz. cream cheese
1 cup grated cheese
2 acorn squash, cut in half and seeded

1. Squash - fill each squash half with 1 tablespoon butter and 1 teaspoon brown sugar, salt and pepper. Bake uncovered at 400 degrees for 1 hour or until tender.

2. Brown hamburger and onion, drain. Add cooked rice, spices and 4 ounces cream cheese - mix well until cheese melts. Place in a small casserole dish. Top with grated cheese. Cover with foil and bake at 350 degrees 20 minutes or until heated through.

3. Scrape squash flesh to mix with melted butter and sugar. Top each squash half with a generous amount of hamburger mixture.

31 Days of Vegetables - Day 31

I'd love to use this "side of corn" as my last vegetable dish but I have come to far to blow it now. This is my recap post - my final vegetable is in the oven and will be posted later this afternoon. This is a recap of the last 31 days of vegetables! If you are a new follower to this blog please visit often in November and December - Menu Monday will return next week as well as some fun holiday craft and decorating ideas!

1. Thanks for all the comments and encouraging emails. Every time I thought I was hitting a wall someone would send me a new recipe to try!! Thanks so much to all who participated and followed along for the last 31 days.

2. I need to stay organized. This was a breeze the first two weeks -- I was planning meals, veggies and shopping days ahead. I was also a couple posts ahead the first 2 weeks - I was able to write the following day's post after dinner each night. Things got hectic and  I let this slip at the mid point of week 3 and never quite recovered. This is an ongoing issue for me. Must STAY organized.

3. If you have access to the internet you have no more excuses. A new recipe is only a Google search away. A few of my favorite resources:  The Food Network, Simple Organized Living, Maria's Nutritious and Delicious Journal

4. Extra veggies don't always give you extra gas -- but asparagus always makes your pee smell odd.

31 Days of Vegetables - Day 30

Squash today, and yesterday, and tomorrow - tis the season for squash! I roasted this butternut squash with a tablespoon of butter and a tablespoon of brown sugar. 450 degrees for 1 hour. 3 out of 5 like squash at our house. I accept this.

31 Days of Vegetables - Day 29

Pumpkin Smoothies. Great after school snack or right after practice wth a boost of protein. 5 stars (as is anything served with whipped cream at our house).

I found this recipe at Foodbuzz.com.

Pumpkin Smoothie

8 oz. canned pumpkin
1 cup milk
1/4 banana
4 T. protein powder
1/2 tsp. vanilla
dash of nutmeg, cinamon, and ginger

Blend all ingredients until smooth. Top with whipped cream if desired - at our house this is always desired!

31 Days of Vegetables - Day 28

This soup recipe is from  Mary Janes Farm fall magazine.

I have a couple more squash recipes for the weekend and then I will recap my 31 days of veggies on Monday.

Curried Butternut Squash Soup

1 T. vegetable oil
1 cup leeks, thinly sliced (I used table onions)
1 T. brown sugar
3/4 t. ground cumin
1/4  t. ground red pepper
5 garlic cloves, diced
6 cups butternut squash, peeled and diced (this was one large squash)
6 cups vegetable broth
4 cups Granny Smith apples, peeled, cored and diced
1/3 cup heavy cream
3/4 t. salt
2/3 cup cilantro, minced

Heat oil in a large heavy pot. Add leeks, curry powder, brown sugar, cumin, red pepper, and garlic. Cook 2 minutes, stirring frequently.
Add squash, broth and apples; bring to a boil. Cover, reduce heat and simmer until tender, about 25 minutes.
Puree in a food processor (or use an immersion blender) until smooth. Return to pan and add heavy cream and salt. Cook until heated through, about 1 minute. Sprinkle with cilantro before serving.

31 Days of Vegetables - Day 27

This is a nice alternative to cabbage slaw with heavy mayo dressing (and my family doesn't like cabbage). This is a combination of a few recipes we have tried in the past.

Broccoli Slaw

One 10 oz. package broccoli slaw mix
1 cup dried cranberries
1 cup sunflower nuts or cashews (add right before serving)
3-4 diced green onions

dressing: 1/3 cup red wine vinegar, 1/4 cup olive oil, 1 Tablespoon sugar, dash salt, pepper, garlic salt, onion powder

Whisk dressing ingredients together and toss with slaw, cranberries and green onions. Refrigerate 4 hours or overnight. Add nuts just before serving.

31 Days of Vegetables - Day 26

This 5 star potato recipe can be made with any type of potato. I like it with yams which require a bit longer cook time.

Parmesan Potato Sticks

2 pounds russet potatoes, peeled
1/2 cup butter, melted
1/2 cup fine dry bread crumbs (I use Panko)
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. pepper

Spray a large baking pan with cooking spray
Melt butter in a shallow dish.
Combine bread crumbs, cheese, salt, pepper and garlic powder in a separate dish.
Cut potatoes into wedges, dip in butter,then in bread crumb mixture.  Place in a single layer in baking pan.
Bake 50-60 minutes at 350 degrees

31 Days of Vegetables - Day 25

I have decided to throw in a bit of "sweet" with our veggie today. Spicy Pumpkin Warmup is a recipe from Mary Jane's Farm fall magazine. This was a very yummy snack after school today.

Spicy Pumpkin Warmup

2 pints of whipping cream
1/2 cup sugar
1/3 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Garnish: whipped cream, additional pie spice

31 Days of Vegetables - Day 24

Cauliflower today. blah blah blah. Could have used some color in this dish - maybe a cup of peas? or carrots? But it tasted good and would be a great side dish with any meal.

Recipe from Food Network.com.

31 Days of Vegetables - Day 23

We will have these easy turkey and spinach wraps along with leftover soup and chili from last week while we watch football today. Just a few days left in the 31 day challenge! I have a new cauliflower recipe for next week along with a couple ideas with pumpkin!

This is just an idea of what you can wrap for an alternative to sandwiches. Adding salsa or guacamole instead of mayo adds a few extra veggies, as does different greens, tomato, onion, mushrooms, etc.

Turkey Wraps

Soft tortilla shells or flat bread
Mayo
Dried cranberries
Sliced turkey
Baby spinach leaves

layer ingredients on flatbread, wrap, repeat.

31 Days of Vegetables - Day 22

An extra sweet potato from yesterday's chili is mixed with a white potato to make hash browns this morning. The trick to crispy hash browns is to get the potato as dry as possible. I grated my potatoes and set them on paper towels to absorb as much liquid as possible.

2 potatoes
salt and pepper
1 Tablespoon butter

Melt butter in a non stick skillet. Lay potatoes in a thin layer over melted butter. Cook until brown. Flip, cook until brow on other side.

31 Days of Vegetables - Day 21

Chili with sweet potatoes is the plan for the crock pot today! http://www.simpleorganizedliving.com/ is one of my favorite sites. Lots of great recipes and ideas for getting and staying organized!

Here is my chili recipe for today - a combo of the recipe link above and our family favorite recipe found here.

1 pound chorizo
1 small onion, diced
1 green pepper, diced
1 red pepper, diced
2 sweet potatoes, diced
1 Tablespoon olive oil
1 can tomato sauce
1 can diced tomatoes
1 can chili beans
paprika, chili powder, garlic powder, cumin, salt and pepper to taste

Cook chorizo and place in bottom of crock pot.
Saute vegetables in oil until just tender, add to crock pot
Add canned items and seasonings. Mix well.
Heat on low for at least 1 hour or until ready to serve.

31 Days of Vegetables - Day 20

Hot lunch today with the kids off school and no one home for dinner:

Layer in a 2 quart casserole:

12 oz. package of frozen broccoli, thawed
1 1/2 cups grated cheese
4 oz. cream cheese, cubed
3-4 slices of cooked bacon, crumbled

Bake at 350 degrees for 20-30 minutes until bubbly.

31 Days of Vegetables - Day 19

I made this soup for supper last night. 5 stars (all 5 family members liked it!). Tonight we will be having leftovers with chicken salad sandwiches (with a few more veggies slipped inside).

A Tote, A Tuesday

Lots of new bags this week. The fabrics for fall and winter are warm hues and rich with texture.

31 Days of Vegetables - Day 18

I am fighting a miserable cold this week so SOUP with lots of veggies seems the perfect meal today. I can put this together anytime this afternoon and have it in the crock pot and ready to serve as kids come and go after school and into the evening.
http://tastykitchen.com/recipes/main-courses/chicken-tortilla-soup-17/

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Menu Monday

I am mid-way through the 31 day challenge of making a vegetable every day for 31 days. We have tried a lot of new recipes. You can see them all here. For other great 31 day challenges check here.

Here are a few things I have learned in my kitchen in the past 17 days

1. Kids are very hungry right after school (OK, this I have learned in the last 17 years not days!). This may be the perfect time to try a new vegetable. There is really no set dinner hour at our house with 3 busy teens so we have been sampling new veggie dishes between 2:30 - 4:00 and then "finishing dinner" later after work, practice and rehearsal.

2. Mushrooms have an odd texture. Dice them small and cook them well - this makes them more "slide-able" at our house.

3. Avocado is a fruit but mixed with vegetables  it adds "the good fat" to many dishes at our house.

On to Menu Monday:

We have a short school week and lots of extra activities this week so I put together a flexible plan for the week with not a lot of specifics yet: All easy to re-heat and make good leftovers)

Taco night (probably taco bake)
Pasta night (maybe this recipe from Chilis restaurant)
Broccoli/Artichoke Bake (recipe) One of our new favorites from the 31 day challenge

Have a quick family friendly recipe? email me at sharon@shaggybaggy.com

31 Days of Vegetables - Day 17

I am not a huge fan of potatoes from a nutritional standpoint so I prefer to have another "greener" option to go with them but this is a quick stove top recipe that could also be tossed with a tablespoon of oil and baked in the oven or wrapped in foil on the grill.

3-4 peeled and diced potatoes
1/2 diced onion
1 diced green bell pepper
salt and pepper to taste
1 T. butter or oil

Melt butter (or heat oil) in a non-stick skillet. Add veggies and cook until potaotes are tender.

31 Days of Vegetables - Day 16

Veggie leftovers make for an OK Sunday brunch today and helps empty the frig. as I prepare my meal plan for the week ahead.

Egg Bites with bacon on an English muffin
On the side:  potatoes with bell pepper and onion and green beans

31 Days of Vegetables - Day 15

This is my first green beans recipe for the month. They were a hit. 4 out of 5 stars (4 out of 5 family members liked them). Thanks to Linda from My Crafty Home Life for sharing this family favorite!

Dilled Green Beans

1 pound green beans
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1/2 Teaspoon Dijon mustard
2 Teaspoons dried dill
6 scallions, sliced thin

Boil beans for 6-8 minutes.
Wisk together: oil, vinegar, mustard and dill.
Add scallions and toss with beans.

31 Days of Vegetables - Day 14

My sources tell me that avocado is a fruit, not a veggie. But, mixed with onion, tomato and garlic makes it a great veggie dip - or healthy addition to taco night, or a yummy spread on a veggie packed pocket sandwich (this recipe to come). 3 stars at our house, which isn't bad for such a "green" side dish!

Guacamole

2 ripe avocados, diced
4 roma tomatoes, diced
1/4 red onion, diced
1/4 tsp. mined garlic
juice of 1/2 lemon
salt and pepper to taste

Smash avocado with a fork, gently mix in remaining ingredients. Serve immediately or refrigerate with plastic wrap laying directly on guacamole to slow browning.

Thursday Inspiration

Linking up with Gussy Sews this week. The Inspiration Prompt: RED
This is the perfect inspiration color for fall and winter. Check out my new fabrics for the season. Christmas stockings coming to the shop soon!

31 Days of Vegetables - Day 13

Great broccoli success last tonight. Maybe this was so popular because I served it as a side dish to leftovers. I'd make it again - probably as a main course. yum! This is another recipe from Maria Emmerich. I didn't use the tomato (I topped it with fried onions - not the healthy choice, next time I will skip the topping. 5 stars

Broccoli and Artichoke Bake

2 heads broccoli, cut into florets
2 Tbsp. butter
2 cups sliced fresh mushrooms
1/2 cup chopped green onion
1 (14 oz) can artichoke hearts, drained and chopped
1 cup sour cream
1 cup olive oil mayonnaise
1 cup grated Parmesan cheese
1 tomato, thinly sliced

Preheat oven to 350 degrees.
Boil broccoli in water until just tender. Drain and immerse in ice water for several minutes to stop cooking process. Drain well. Place in a large mixing bowl and set aside.

Melt butter in a skillet over medium-high heat. Add mushrooms and onions. Cook until mushrooms are soft (about 3 minutes). Add mushrooms and onions to broccoli. Add artichoke hearts, sour cream, mayonnaise, and cheese. Gently fold together until evenly mixed. Spread into a 9 x 13 pan. Arrange sliced tomatoes over the broccoli. Bake until hot - about 25 minutes.

31 Days of Vegetables - Day 12

Hummus and veggies with pita chips will be the after school snack this week. I have never made hummus before and it blended together very nicely in my neighbors food processor (thanks Theresa).  5 stars for this new snack!

Roasted Red Bell Pepper Hummus

16 ounces chickpeas
6 ounces roasted red bell peppers
1 jalapeno, seeded, diced
1 tablespoon chopped garlic
3 tablespoons chopped cilantro leaves
1 teaspoon paprika
3 tablespoons chopped onion
1 teaspoon freshly cracked black pepper
1 tablespoon chipotle pepper in adobo
1/4 cup extra virgin olive oil

Combine all ingredients except olive oil in a food processor and process until well blended. Slowly add in olive oil. Serve with veggies, toasted pita, or crackers.

A Tote, A Tuesday

New bags coming all this week. Totes, handbags and e-reader cases. Warm fall colors and prints.

31 Days of Vegetables - Day 11

I am ready to try some fall squash recipes over the next couple weeks. This recipe seems to be a standard for most types of squash and earned 3 of 5 stars at our house.

1 acorn squash cut in half and seeded
brush inside with olive oil
salt and pepper
sprinkle each half with 1 tablespoon brown sugar
wrap in foil and bake at 350 degrees for 45 - 60 minutes or until tender

31 Days of Vegetables - Day 10

I didn't hide the mushrooms enough in this side dish. They ate the zucchini and onion so I will make again! I usually serve chips with sloppy joes - so this is a much healthier alternative.

1 zucchini, sliced
1 small onion sliced
5 small mushrooms, chopped
1-2 tablespoons butter

Saute all ingredients until crisp tender.

31 Days of Vegetables - Day 9

This is an easy fresh salsa recipe. Great after school snack or on tacos.

Salsa

Chop and combine the following:

3-4 roma tomatoes
red onion
green chiles
1/4 cup cilantro
juice of 1/2 lemon or lime
1/2 tablespoon diced garlic

additional add-ins:
1 diced mango
1 cup corn
1 can black beans (rinsed and drained)
1 bell pepper (or a mix of any color pepper)
1 avocado, diced

31 Days of Vegetables - Day 8

These hash browns are a great alternative to traditional starchy potatoes. I think next time I will mix half potatoes and half cauliflower as this version was 3 of 5 stars at our house (3 out of 5 family members will eat again).

This recipe comes from MAXIMIZE YOUR HEALTH by Maria Emmerich

Cauliflower Hash Browns

12 ounces fresh cauliflower, grated, about 1/2 medium head
4 slices bacon, chopped
3 ounces onion, chopped, about 1/2 cup
1-2 tablespoons butter, optional
Salt and pepper to taste

In medium nonstick skillet, cook bacon and onion until they just start to brown. Add the cauliflower; cook and stir until the cauliflower is tender and nicely browned all over. You can add a couple tablespoons of butter during cooking. This will speed up the browning and add nice flavor. Season to taste with salt and pepper. Makes 4 servings. Do not freeze.

New Fabrics

Picked up some great remnants this week. The textures are amazing. All new handbags coming to the shop next week.

I start my Holiday Sales next month. Check out some of these great local shopping opportunities for unique gifts.

Saturday, November 5  Valley Crossing Community School in Woodbury info
Saturday November 12, Rachel's Holiday Shopping Boutique  info

31 Days of Vegetables - Day 7

This super easy broccoli side earns 5 stars at our house (5 out of 5 family members eat it!) and it goes with anything/everything.

Cut up one head of broccoli and add to boiling water. Cook for 5 -8 minutes or until crisp tender. Drain, toss with grated Parmesan. Add salt and pepper to taste. I am slowly decreasing the cheese - but the girls usually just add more.

We will be cooking squash this weekend, as well as a cauliflower "hashbrowns" dish with breakfast. Make sure to stop back over the weekend!

18 Years . . . .




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  Happy 18th Lisa, Love you lots! Keep being you!

31 Days of Vegetables - Day 6

This is a popular salad at our house, with a slightly different version in every cookbook. You could also add a diced apple, 5-6 pieces of crumbled bacon or cheese. I often boil the broccoli - for less than 1 minute - to cut the bitter taste.

Broccoli and Cauliflower Salad

1/2 head broccoli, chopped
1/2 head cauliflower, chopped
1/4 red onion diced
1/2 cup craisins or raisins
1 cup sunflower nuts
1 cup mayo
3 Tablespoons white vinegar

Put broccoli, cauliflower, onion, craisins and nuts in a bowl.
Mix mayo and vinegar and toss together. Chill for 2 hours before serving.

31 Days of Vegetables - Day 5

I made these asparagus spears for an after school snack yesterday. Great alternative to sweets before dinner. These are great with sandwiches or soup too for a complete meal.

Roasted Asparagus Spears

One bunch of asparagus, trimmed
sliced lunch meat (I used ham)
olive oil

Toss asparagus spears in 1-2 teaspoons olive oil. Wrap with ham, turkey or prosciutto. Bake at 400 degrees for 8 to 10 minutes, turning once.

A Tote, A Tuesday

The adjustable strap is proving to be quite popular this fall - especially with bulky sweater and jacket season just around the corner. ALL scarves are reduced to $15 - get 'em before the wind picks up!

31 days of Vegetables - Day 4

We have such a busy week ahead - this is a filling pasta dish with lots of veggies and will re-heat well! This recipe is from the June/July 2011 Taste of Home magazine. 5 stars for this dish (5 of 5 family members will eat this again!)


tons of veggies in this pasta dish

 1 pkg. (16 oz.) spaghetti
1 lb. asparagus, cut into 1 inch pieces
2 medium carrots, cut into 1/4 in slices
1/2 cup butter, cubed
1/2 lb. sliced fresh mushrooms
2 medium zucchini, halve and cut into 1/4-in slices
2 cups fully cooked ham
1 pkg. (10 oz.) frozen peas, thawed
8 green onions, chopped
3 tsp. dried basil
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese, divided

Cook spaghetti according to directions. Meanwhile, in a large skillet, saute asparagus and carrots in butter for 3 minutes. Add mushrooms and zucchini; saute until crisp-tender.

Stir in ham, peas, onions, basil, salt, pepper and nutmeg. Add cream. Bring to a boil; cook and stir for 2 minutes.

Drain spaghetti; place in a large bowl. Add vegetable mixture and 1/2 cup cheese; toss to combine. Serve with remaining cheese.

31 Days of Vegetables - Day 3

I made this salad with pasta last night. I was very excited to see someone had taken some leftovers in her lunch today! YEAH! Vegetable success!! The black beans, avocado and bacon make this a very filling salad.

Southwestern Layered Salad

1 can black beans (rinsed and drained)
1/4 cup prepared salsa
1/4 cup choppped, fresh cilantro
2 cups chopped romaine lettuce
2 medium tomatoes, chopped
1 cup frozen corn
1 green bell pepper, diced
1 red onion, chopped
1/2 cup shredded cheddar
1/2 avocado, diced
2 slices bacon, cooked and crumbled
1/4 cup italian dressing

1. Combine beans and salsa and 2 T. cilantro in small bowl.
2. layer ingredients in 1 1/2 quart clear glass bowl (I use a 9 x 13 casserole dish) in this order:
bean mixture, lettuce, tomatoes, corn, pepper, onion, cheese.
3. just before serving top with avocado, bacon and 2 T. cilantro. drizzle with dressing.

Menu Monday

Welcome to Menu Monday! If you are new here this is a quick meal plan for our week. In addition to my weekly menu, I have recently committed to adding more vegetables to our diet. The 31 day challenge has begun. I will be sharing an idea or recipe to add more veggies to our diet every day in October. Have one to share? Please email me at sharon@shaggybaggy.com.

Chicken Fajitas
Pasta (with this salad)
Crockpot Chicken (with broccoli instead of rice)

A quick shop update - Some new buckets in fun fall prints coming this week - these are great project totes for knitters and crafters. They also make a great gift basket. I like to fill my gift buckets with coffee beans, wine and chocolate.  How would you fill one?

31 Days of Vegetables - Day 2

Well, we attacked the new vegetable -  eggplant -- with a vengeance today - and a sharp knife! Peeled it, sliced it, seasoned it and made yummy eggplant fries. 4 out of 5 stars - which means 4 out of 5 family member would eat this again!

This recipe is from Maximize Your Health nutritional guide and cookbook by Maria Emmerich.

Eggplant Fries

2 cups soy or whey protein, unflavored
1 cup flaxseed
cayenne pepper to taste
salt and pepper to taste
2 eggs, beaten
3 Tbs. vegetable oil
2 eggplants, peeled and sliced into fries

Stir together soy protein, flaxseed, cayenne pepper, salt and pepper. Place the eggs in a separate bowl. Heat the oil in a large skillet over medium heat. A few at a time, dip the eggplant into egg, then into flour mixture, back into egg, back into flour. Fry the eggplant in the hot oil until golden brown. Drain on paper towels and serve immediately.

31 Days of Vegetables - day 1

Today is Day One of the 31 day challenge. Today is the first day I try to get more vegetables into our meals.

Roasted Tomato Soup (from October 2011 Taste of Home magazine)

15 large tomatoes (5 pounds)
 seeded and quartered
1/4 cup plus 2 Tbsp. canola oil, divided
8 garlic cloves, minced
1 large onion, chopped
2 cups water
1 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 cup heavy cream

Place tomatoes in a greased 15 x 10 baking pan. Combine 1/4 cup oil and garlic - toss with tomatoes. Bake at 400 degrees 15-20 minutes. Cool slightly, peel tomatoes, discard skins.

In a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt, and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Cool slightly.

In a blender, process soup in batches until smooth. Stir in cream, heat through.

Well, not a good start. We are not a family of tomato lovers but we do all like tomato soup (from a can, anyway). Won't make this again. But if you like bland soup with a kick of heat in the back of your throat this may be the soup for you.

I bought my first eggplant today. Don't even know where to start with that. Any ideas? email sharon@shaggybaggy.com