Summer Squash, Sautéed

Sauteed Summer Squash (4)

So easy.  So healthy.  So fast (5 minutes) So delicious. This is pretty much the only way we eat Summer Squash.  I know, we are narrow-minded, but it’s our favorite, and we’re set in our ways! 

INGREDIENTS:

1 Summer Squash, peeled or not

1 TBSP Olive Oil or Butter

Pepper

1 TBSP low sodium Soy Sauce

2 cloves garlic, chopped

PREPARATION:

Wash and chunk (or slice) your squash.

Heat a skillet and put your oil in.  When oil is hot, add squash.

Sauté over medium/high heat until soft and beginning to turn golden.  Add soy sauce, garlic, pepper and continue cooking until Squash is tender and has achieved the desired color.  Lower heat and add Garlic.  Sauté for 1 more minute.

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By Tika for CHEW WANNA EAT? © 2018

Sauteed Summer Squash

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Riced Cauliflower and Vegetables

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This Riced Cauliflower dish was superb!  I’ve been hearing a lot about the health benefits of ricing Cauliflower instead of eating Rice.  I decided to give it a try.  It’s low carb, gluten free, and vegan (If you omit the bacon). It made an excellent side dish and I even turned the leftovers into a Westover Leftover by adding cheese.

INGREDIENTS:

1 Head of Cauliflower

2-4 Cloves Garlic

Olive Oil

3 or 4 Slices Bacon, cooked crisp

1 TBSP Butter

Salt, Pepper, Paprika to taste

OPTIONAL: Dash of Crushed Red Pepper, Diced Jalapeno

VEGETABLES I USED:  1 Ear of cooked, leftover corn, 1 small Onion (cut into slices), 1 Carrot (grated), ½ cup Snow Peas, 4 or 5 Spears Asparagus, Zucchini (sliced or chunked).

 

PREPARATION:

Cut the Cauliflower into chunks (see photo).  Rinse well in a colander and let drain.  Meanwhile, cook the bacon in the microwave and prepare your Vegetables.  Use whatever you think sounds good 😊

Working in batches, pulse in your food processor until it resembles Rice or Orzo.

In a large saucepan, drizzle some Olive Oil and cook all the Vegetables (not the garlic) until crisp tender.  Remove and set aside.

Drizzle more Olive Oil in the pan and cook the Garlic for about 30 seconds, stirring constantly.  Add the Riced Cauliflower and cook over medium heat until done to your taste.  I liked it a little browned.

Add 1 TBSP butter, Return the Vegetables to the pan, and cook until heated through.  Add the crumbled Bacon.  Season to taste.  Serve.

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By Tika for CHEW WANNA EAT? © 2018

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Riced Cauliflower and Vegetables

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Mediterranean-Style Watermelon Salad

Mediterranean-Style Watermelon SaladMediterranean-Style Watermelon Salad

     This is another recipe that you may shake your head when you read the ingredient list.  Sometimes when I’m making a new creation I shake my OWN head!  I lucked out.  It works!  Bonus? – It’s VERY HEALTHYI!  This will be a wonderful salad to make for family BBQs.  There is no Mayo or Sour Cream to spoil in the heat.  We went to an awesome neighborhood BBQ tonight and I brought this salad.  Many people asked for the recipe, so here you go peoples! 

INGREDIENTS:

5 cups Watermelon, peeled and cubed

1 tsp Sugar

½ cup Blueberries

2 cups Strawberries, hulled and cut

1 cup Cherry Tomatoes, halved and seeded

½ cup Kalamata Olives

1/3 cup Red Onion

½ cup Cucumber, peeled and seeded

½ cup Feta Cheese

3 TBSP Olive Oil

2 ¼ TBSP Balsamic Vinegar 

PREPARATION:

Place cubed Watermelon in a colander and sprinkle with about 1 tsp Sugar.  Stir well and let drain for at least 30 minutes.

Meanwhile, prep Blueberries, Strawberries, Tomatoes, Olives, Red Onion, and Cucumber.  You can easily scoop the seeds out of the tomatoes with a small spoon.  Place in a large bowl and let rest in the fridge while Watermelon is draining.  If a lot of liquid accumulates in the bottom of the bowl, it’s probably the Cukes.  You can drain it off.

Add Watermelon and Feta to the bowl.

In a small bowl, stir Balsamic Vinegar and Olive Oil.  Pour over Fruit and stir well.  Done! 😊

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By Tika for CHEW WANNA EAT? © 2018

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Mediterranean-Styile Watermelon Salad

Mediterranean-Style Watermelon Salad

Cheesy Broccoli and Rice with Chicken and Bacon

Cheesy Rice and Broccoli (4)

     My newest Westover Leftover was created with one piece of leftover Chicken, a little Rice, some crumbled Bacon, and all the Vegetables that I thought sounded good.  It was a “raid the refrigerator and pantry day!”  If you’d like to prepare this without the Chicken and Bacon, feel free.  I think leftover Pork would also be very good.

 

INGREDIENTS:  YIELDS 5-6 PORTIONS

1 piece of Chicken, cooked (about 2 cups)

½ cup Jasmine Rice (or other rice)

2 Carrots, thick sliced

½ cup Mushrooms, sliced

½ cup Snow Peas

½ cup frozen Broccoli (rinsed to remove ice)

¾ cup Onions, sliced

3 slices Bacon, cooked and crumbled

1 can Chicken Broth (divided)

Drizzle of Olive Oil

1 ¼ cup Cheese, shredded (I used Sharp, Cooper, Havarti, Muenster)

 

PREPARATION:

Preheat a large skillet (one with a lid) and drizzle a little Olive Oil in the bottom.  Cook the rice for a few minutes over low/medium heat, stirring constantly.

Add the vegetables that will take the longest to cook.  You’ll see that I added the carrots first, and 2 minutes later I added the mushrooms.  Cook 2 minutes.  Add 1 cup Chicken Broth, cover, reduce heat to low and cook for 10-12 minutes.

Add Snow Peas, Onions, and Broccoli.  Cover and simmer 2 minutes.  Add chopped Chicken.  Add remaining Chicken Broth and begin to slowly add Cheeses.  I love using a variety.  Stir constantly.  Once the Cheese is melted and you have a smooth sauce, it’s done.

Place in a serving bowl, garnish with Crumbled Bacon and serve.

 

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By Tika for CHEW WANNA EAT? © 2018

Cheesy Rice and Broccoli (4)

Cheesy Rice and Broccoli

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Beefy Barley with Spring Vegetables

Beefy Barley with Spring Vegetables

     I love Barley and I’m always figuring out new ways to cook it.  This is an excellent side dish chock full of protein and vitamins.  Low in fat and high on flavor.  Going to make this again soon!  I served it with Pan Roasted Teriyaki Swordfish, but it would go with just about anything.

 

INGREDIENTS:  Yields 4 servings

1 can Beef Broth

¼ cup Cabernet Sauvignon

½ cup Pearl Barley

2 cloves Garlic

¾ cup Asparagus Spears, cut into sections

½ cup Snow Peas, cut into sections

1 cup Mushrooms, sliced

 

PREPARATION:

In a large skillet, bring Broth and Wine to a simmer.  Add Barley, stir, and cover.  Reduce heat to low and simmer 40 minutes.

Add Mushrooms, Snow Peas, and Garlic.  Simmer for another few minutes until liquid has evaporated.

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By Tika for CHEW WANNA EAT? © 2018

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

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Better Than Ever Green Bean Casserole

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Green Bean Casserole has been around a long time, and why not?  It’s easy to make, and delicious.  Bob loves it, but I don’t make it often because it’s just too much for the two of us.  I planned on roasting a chicken tonight and wanted to make GBC for Bob.  I didn’t have any fried onions.  UGH!  So, I put my thinking cap on and came up with a new version that we thought was pretty darn good!  The mushrooms add a tasty new addition to the normal casserole, including extra liquid, so you can use less sour cream.  Here’s how I did it:

 

INGREDIENTS:  YIELDS 4-5 SERVINGS (Feel free to double)

1 can Green Beans, drained

1 ½ cups sliced mushrooms

2 cloves garlic

Pepper

½ can cream of mushroom soup

¼ cup Sour Cream

1 clove garlic, minced or chopped

½ – ¾ cup Croutons, crushed

½ cup Cheddar Cheese, shredded or sliced

 

PREPARATION: 

In your casserole dish, mix the first seven ingredients with a spoon.  I didn’t grease the dish.  Cover it, bake in a moderate oven for about 15 minutes.  Remove, spread cheese on the top, cover, and let the cheese melt.  Put the crushed Croutons on top and pop back in the oven for about 5 min.  Ta da.  Done.

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By Tika for CHEW WANNA EAT? © 2018

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POTATOES TIKA WITH BACON & CHEESE

Tika Potatoes

     A month or so ago, I created a new potato dish called Potatoes Tika.  We loved them so much that I decided to make them even better!  I added cooked bacon, sautéed onions and peppers, and topped them with cheese.  I lightened up on the butter, too.  Baking them in cast iron created crispy edges, and the cheese topping added a wonderful flavor layer! Unbelievably delicious!  Give them a try.

INGREDIENTS:  4 – 5 Servings

2 large russet potatoes, thinly sliced

6 slices bacon, cooked and crumbled

1 medium onion, sliced

3 mini sweet peppers, sliced

2 TBSP butter to dot on top

Drizzle of olive oil

1 cup grated cheese (Cheddar, American, Mexican, Gruyere, or your favorite)

Seasonings for top: Pepper, Parsley, Paprika, Garlic Powder

 

PREPARATION:

In 10” cast iron skillet, cook bacon until crisp, crumble, and set aside.  With wadded up paper towels, remove most of the grease from skillet.  While the bacon is cooking, slice potatoes, peppers, and onions.

In the same skillet, sauté peppers and onions in the remaining bacon grease.  Remove to paper toweling.

In same skillet, place half the potatoes, lay onions, peppers, and bacon on top.  Add remainder of potatoes.  Drizzle with olive oil, dot with butter, add pepper, parsley and garlic powder.  Cover with foil and bake.  You can vary the temperature in case you’re baking something along with the potatoes (like meatloaf.  Yum!) Anywhere between 350° F and 400 ° F until potatoes are tender.  Allow 45 minutes to an hour, depending on temperature of oven.

Remove foil, add grated cheese, and return to oven until the cheese melts and becomes slightly browned.  (About 10-15 minutes).

NOTE:  If making enough for a family, double everything, use a larger cast iron skillet and add a little extra baking time.

 

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By Tika for CHEW WANNA EAT? © 2017

 

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Tika Potatoes

STACKED POTATOES WITH BACON, ONIONS AND SWEET PEPPERS

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     How many ways are there to fix potatoes?  Mashed, baked, Latkes, twice backed, and sometimes even French fries get old.  I’ve seen pictures of these here and there, but never made them until this week.  They were SOOOOOOO good!  The top and sides ended up being crisp while the insides were tender and infused with flavor.  

Here’s how I did it:

INGREDIENTS:  6-8 Servings

5 cups potatoes, sliced

3 mini sweet peppers or bell peppers, sliced

1 medium onion, sliced into rings

3 cloves garlic, minced

3 TBSP Parmesan cheese, grated – OR – ¾ cup grated cheddar

Black pepper to taste

½ tsp salt

1 tsp dried thyme

1 TBSP Olive oil

1 TBSP melted butter

Paprika

(extra butter to grease tins)

6 slices bacon, cooked and cut in half

 

PREPARATION:

In large bowl, add potatoes, peppers, onion, garlic powder, Parmesan cheese, pepper, salt, thyme, Olive oil and butter.  Stir to mix.

In a 12 cup muffin tin, take a paper towel and put a gob of butter on it.  Use it to grease tins.  Fill each tin halfway up, add ½ slice bacon, finish filling tin. The potatoes can be higher than the tin.

Sprinkle with paprika and bake at 375° F for 55 – 60 minutes.   The potatoes will be tender and golden brown when finished.

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By Tika for CHEW WANNA EAT? © 2016

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HALUSKI

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     If you are of Eastern Europe heritage, I’m sure you know and love Haluski. This dish is a popular, inexpensive favorite in Polish, Slovakian, Ukranian, Russian, and Czechoslovakian homes.   If you live near a Polish or Ukranian church, you may have been lucky enough to have tasted this dish at one of their neighborhood fund-raisers.  It is so flavorful, as well as being simple.  We went to a Polish festival a few weeks ago and tried Haluski for the first time.   I was determined to find a great recipe so I could make it at home.  Yes, of course I modified everything, but the basics and technique are unchanged. 

 

     First of all, I have fried cabbage in a little grease and love the added flavor.  I cut down on the butter and added a scant two tablespoons bacon grease to the cabbage, onions, and garlic while sautéing them.  I did see a few recipes that included crumbled bacon, so naturally I added some.  I didn’t see any recipes that called for garlic, and what we tasted recently had the distinct flavor of garlic, so my recipe will include it.  Here’s how I made it:

INGREDIENTS:

One 12 oz bag medium egg noodles

1 ¾ stick butter

1 large onion, halved and sliced

1 medium head cabbage, rough chopped

4 large cloves garlic minced

Salt

Pepper

4 strips bacon, cut into thin strips and fried crisp

PREPARATION:

Cook egg noodles in boiling water for 5 min, drain well and set aside.  While noodles are cooking, get out your largest skilled and melt butter.  Add onions and garlic, and cook over medium heat until limp and translucent.  Add cabbage and cook another 10 minutes.  Salt and Pepper to taste.

In a small skillet, cook bacon pieces until crisp.  Drain, adding 2 TBSP of grease to cabbage/onion mixture.

Get out your most beautiful baking dish and add cabbage/onion mixture, drained noodles, and cooked bacon.  Mix to incorporate.  Bake at 300° F for 30- 40 minutes, or until golden brown.

Eastern Europe map:  https://www.google.com/maps/place/Europe/@43.8525872,-12.8611109,3z/data=!3m1!4b1!4m5!3m4!1s0x46ed8886cfadda85:0x72ef99e6b3fcf079!8m2!3d54.5259614!4d15.2551187

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By Tika for CHEW WANNA EAT? © 2016

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PIEROGI

Pierogies (2)

     Whether you have family from Poland, the Ukraine, Romania or even good ole’ America, chances are you’ve had Pierogi.  They are out of this world delicious.  They are a bit of work, ok, maybe a lot of work . . .  but they are so worth it. People were eating them cold right out of the refrigerator here.  They were undeniably out of this world delicious.

 

If you’d like to read Pierogi history, go to:

http://www.polskafoods.com/polish-food/facts-history-about-pierogi

https://en.wikipedia.org/wiki/Pierogi

 

     I’m sure every family that ate Pierogi had their own recipe. I was never introduced to them until I was an adult. Man, oh man. All those years wasted!

Here’s my recipe.

FILLING INGREDIENTS: 

4 large Russet potatoes

2 TBSP butter

3/4 cup cubed or grated cheese (I use a mixture of Colby, Monterey Jack, Sharp Cheddar, and Cooper).

¼ + milk

Salt, Pepper, Onion Powder and Garlic Powder (about 1/2 tsp each)

 

FILLING PREPARATION:

Peel potatoes and cut into 8 large chunks.  Boil in salted water until tender.  Remove potatoes.  Reserve about 1 ½ cups of potato water for the dough and let cool to room temp.

Place butter and cubed or grated cheese on top of hot potatoes and cover.  Let sit until cheese is melted.  With a potato masher or submersible blender, begin mashing potatoes and adding milk until potatoes are of desired consistency.  Add seasonings to taste.  Taste the mixture to make sure you have enough cheese and seasonings.

 

DOUGH INGREDIENTS:  Yields 50 pierogies 

6 cups AP flour

1 extra large egg

¾ tsp salt

1 ½ cups potato water

1 egg yolk to seal dough

OPTIONAL: Seasonings such as onion powder, garlic powder, parsley

 

DOUGH PREPARATION AND ASSEMBLY:

In food processor, add flour, egg, salt, and quickly pulse to incorporate.  If you want to add seasonings, do it now.  Add room temperature potato water in three batches and mix until dough forms.  It will only take about 30 seconds to 1 minute.

Grab a hunk of dough and give it a quick knead.  Roll it out until very thin.  It is so easy to work with.  Cut with a glass, biscuit cutter, or a press.  They should be approximately 3 ½ “rounds.  Fill with a good TBSP of potato, whatever extras you’re adding on top, and fold over.  Smear a little beaten egg onto only one side of the dough along the edge.  Press to seal. Any scraps of dough should be added back into the bowl.

Lay completed Pierogies on a clean dish towel and cover with another towel.  This will keep the dough from drying out.

 

TO COOK PIEROGIES:

Drop one at a time into a large pan of salted boiling water.  I would cook only 6 at one time.  They will sink like a stone, and that’s ok.  After about one minute, lightly push a spatula under them to make sure they aren’t stuck to the bottom of pan.  It doesn’t happen often, but it is possible.  They should be fully cooked and ready to eat with butter and sautéed onions.

 

TO FRY COOKED PIEROGIES:

I prefer mine browned in a little bacon grease, but you could also use olive oil or butter (or a little of both).  If you’re using onions, garlic, peppers, mushrooms, etc. add them now.  Don’t crowd the pan.  Cook until browned on one side, flip over and brown the other side.

Serve with Sour Cream, Blue Cheese or Ranch Dressing.

Pictured below is the dough press I used.  A set of 3 is available for less than $4.00.  I may invest in the press that makes 6 at once.  I think it might be a time-saver.  These presses can be used for hand pies, calzone, ravioli, empanadas, and all sorts of other fun projects.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2016

Pierogies (4)

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Pierogies

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