Oven 350

Butter a 10 inch gratin pan, for a large group I will triple this and use a 13×9 or a small lasagna pan.

Steam 1 1/4 lbs. (probably 3 medium/6-8 inch ones) cubed squash for about 10 minutes until soft. Put into a medium sized bowl.

Saute:

1 Tbsp. Butter

1/2 small onion (minced)

I added:

1/2 c. diced red pepper

1 cubed green zucchini

2 Tbsp. chopped fresh chives

Add to squash in bowl:

2/3 c. medium density white cheese (Jack, Swiss, Gruyere, Raclette, or Teleme)

I used a combo of gruyere and baby swiss

1/3 c. sour cream or creme fraiche

2 Tbsp. grated Parmesan

1 Tbsp. dry white wine, vermouth ... Read More »]]>

Oven 350

Butter a 10 inch gratin pan, for a large group I will triple this and use a 13×9 or a small lasagna pan.

Steam 1 1/4 lbs. (probably 3 medium/6-8 inch ones) cubed squash for about 10 minutes until soft. Put into a medium sized bowl.

Saute:

1 Tbsp. Butter

1/2 small onion (minced)

I added:

1/2 c. diced red pepper

1 cubed green zucchini

2 Tbsp. chopped fresh chives

Add to squash in bowl:

2/3 c. medium density white cheese (Jack, Swiss, Gruyere, Raclette, or Teleme)

I used a combo of gruyere and baby swiss

1/3 c. sour cream or creme fraiche

2 Tbsp. grated Parmesan

1 Tbsp. dry white wine, vermouth or water is you do not want alcohol in the dish. It does cook out and leave only a flavor.

1 teas. ground coriander

Salt and pepper to taste

Pour into prepared pan. Combine 1/2 c. breadcrumbs with 1 Tbsp. melted butter and sprinkle over the squash.

Bake for 35 minutes until golden and bubbly.

One of the best casseroles I’ve had.

For my own twist I am going to add chopped garlic chives and diced red pepper for color and flavor and next time some steamed califlower.

6 Potatoes, baked 1 cup onion, chopped 1 cup celery, chopped ½ cup green pepper, chopped ⅛ cup jalapeno, minced 4 cups milk 2 cups half and half 1 teaspoon garlic , minced 4 ounces cream cheese

Wash, then rub potatoes with olive oil, salt and pepper. Bake on a sheet pan until done. Saute celery, onions, peppers and garlic in olive oil for 3-4 minutes. Add Milk and bring to a simmer. Cut up baked potatoes into bite sized pieces and add to the milk. Bring to a simmer, add cream cheese and salt & pepper to taste. It’s DONE! Garnish with chives, sour cream, ... Read More »]]> BAKED POTATO CORN CHOWDER

6 Potatoes, baked
1 cup onion, chopped
1 cup celery, chopped
½ cup green pepper, chopped
⅛ cup jalapeno, minced
4 cups milk
2 cups half and half
1 teaspoon garlic , minced
4 ounces cream cheese

Wash, then rub potatoes with olive oil, salt and pepper. Bake on a sheet pan until done. Saute celery, onions, peppers and garlic in olive oil for 3-4 minutes. Add Milk and bring to a simmer. Cut up baked potatoes into bite sized pieces and add to the milk. Bring to a simmer, add cream cheese and salt & pepper to taste. It’s DONE! Garnish with chives, sour cream, bacon bits and cheddar cheese.

NUTRITION FACTS

Servings: 8
Amount Per Serving
Calories: 347
Total Fat: 8.38g
Cholesterol: 27mg
Sodium: 114mg
Total Carbs: 57.31g
Dietary Fiber: 4.03g
Sugars: 8.87g
Protein: 11.14g

Saute the mushrooms, ... Read More »]]> We used some of the garden tomatoes we dried the day before and several other garden treasures, including basil, parsley, and a green pepper. I added a few store bought ingredients as well.

• 3 cups mushrooms
• ¼ cup onion, minced
• 3 tablespoons olive oil
• ½ cup dried tomatoes, chopped
• 1 cup water
• 3 tablespoons wine or vermouth
• 2 tablespoons kalamata olives, minced
• 2 garlic cloves, minced
• 4 tablespoons butter
• 1 green pepper, diced or julienne
• 2 cups whipping cream
• 1/2 cup shredded Parmesan
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, minced
• salt & pepper to taste
• a sprinkle of lemon zest brightens the entire dish

Saute the mushrooms, onion, 1/2 teaspoon salt, garlic & olive oil until the excess liquid from the mushrooms has evaporated and your mushrooms are a bit browned. Add the olives, water, wine, and dried tomatoes. Stew until the liquid has reduced by 1/3. If you prefer a strong wine flavor, increase the suggested amount.

Add the cream & butter simmer until slightly thickened, add cheese ,fresh herbs, pepper and more salt if needed.

Serve over your favorite cooked pasta or rice. Garnish with basil and lemon zest.

Add grilled chicken or shrimp for another layer of flavor!

Go Minimal!

Nutritional Facts:

Serves 8

Serving Size: 1 cup noodles 1/4 cup sauce

Calories: 223

Fat: 31.35 g

Cholesterol: 54 mg

Sodium: 27 mg

Total Carbs: 4.19g

Dietary Fiber: 0.58g

Protein: 2.74g