Riced Cauliflower and Vegetables

Riced Cauliflower and Vegetables10

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

Riced Cauliflower and Vegetables10

Riced Cauliflower and Vegetables

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Riced Cauliflower and Vegetables3

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Riced Cauliflower and Vegetables8

Riced Cauliflower and Vegetables9

Riced Cauliflower and Vegetables10

 

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TWICE-BAKED POTATO SALAD

Twice-Baked Potato Salad5

 

   What do you like on your Twice-Baked Potato? Whatever it is, add it to this salad. I’ve been making it for years and everyone loves it. It’s something different instead of the standard Potato Salad. You can customize it to suit your taste! We were invited to the neighbors for a BBQ and I made the following recipe, which makes a lot. Feel free to cut it down if you don’t want so much. Vegetarian and Egg-Free.

INGREDIENTS: This makes a lot. Feel free to cut down on the Ingredients.

3-4 quarts water
5 lbs peeled and quartered Yukon Gold Potatoes
½ tsp salt
1 TBSP chopped Garlic
1 ¼ cup Sour Cream
8 oz brick of Cheese, grated
Salt and Pepper
8 Slices Cooked and crumbled Bacon

ADDITIONS: Cooked Broccoli, Sliced Black Olives, Chives, Parsley, 2 or 3 Mini Sweet Peppers, for Cheese you can use Sharp, Munster, Colby, or whatever sounds good to you.

PREPARATION:

Boil the potatoes in Salted Water and Garlic until tender (approximately 15 minutes). Drain.  Put the potatoes in a large bowl and give them a quick mash with a potato masher. You want some lumps in this! Add Grated Cheese. Stir and let sit because most of the Cheese will melt. When Cheese has melted to your liking, stir again. (You don’t have to let it melt completely).
Stir in Sour Cream. Now add your additions. Sprinkle the top with a little Paprika.

 

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By Tika for CHEW WANNA EAT? © 2018

Twice-Baked Potato Salad

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Twice-Baked Potato Salad3

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Twice-Baked Potato Salad5

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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Cheesy Rice and Broccoli (4)

Cheesy Rice and Broccoli

Cheesy Rice and Broccoli (2)

Cheesy Broccoli and Rice

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Cheesy Broccoli and Rice (2)

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Cheesy Broccoli and Rice (4)

Cheesy Rice and Broccoli (4)

 

 

 

 

 

Barley and Vegetables (Mediterranean Diet Friendly)

Barley with Vegetables - Copy

      What is barley?  It’s delicious, for one thing.  Even before I knew how healthy it was, I’ve always loved it.  I never did much other than add it to soups, but now that we are eating healthier, I’m discovering all sorts of ways to use it.    Barley is another whole grain and very high in fiber.  I love the chewy texture which you don’t get with pasta.  You can substitute barley for couscous, rice, quinoa, orzo, or farro.  Barley is available as pearlized or quick-cooking.  The next time you’re making soup or stew, add a handful of barley.

     What are the benefits of eating barley? Other than the fact that it’s versatile and flavorful, Barley is another food that lowers the risk of coronary heart disease and can lower cholesterol.  The high fiber reduces the risk of Type 2 diabetes and colon cancer.  Barley is nearly fat-free and totally cholesterol-free.

INGREDIENTS: Yields 4 servings

½ cup barley

1 ½ cups chicken or beef broth

½ cup sliced mushrooms

¼ cup onion, sliced or chopped

1 TBSP fresh garlic

ADDITIONAL VEGETABLE SUGGESTIONS:  Carrots, kale, spinach, peas

PREPARATION:

In a large skillet, bring broth to boil.  Add barley with a little salt and pepper.  Cover and simmer 45-50 minutes.  (If using quick-cooking barley, cook only 10 minutes).  If a little liquid remains, don’t worry.  Remove barley and liquid to a small bowl.  Cover.

In same skillet, add a drizzle of olive oil.  Sautee mushrooms and onions until tender.  Replace barley and if you want kale or spinach, add it now.  Cover and simmer until all vegetables are tender.

Learn more about Barley at https://wholegrainscouncil.org/whole-grains-101/whole-grains-101-orphan-pages-found/types-barley

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By Tika for CHEW WANNA EAT? © 2018

Barley and Vegetables2 - Copy

Barley with Vegetables1 - Copy

Barley with Vegetables - Copy

ITALIAN-STYLE BAKED TOMATOES

Italian-Style Baked Tomatoes (3)

     Bob loves tomatoes.  He’ll pick one and eat it out of the garden, he likes them on everything cooked, and of course in spaghetti, salsa, and on pizza.  Since we had so many ready from the garden at one time I wanted to try something different.  It was a huge success.  Here’s what I did:

INGREDIENTS:

2 tomatoes

2 TBSP bread crumbs

A drizzle of olive oil

Seasonings:  Salt, pepper, Italian seasoning, garlic powder, Parsley

A sprinkling each of Parmesan, Romano, and Mozzarella

 

PREPARATION:

Wash tomatoes, remove stem, and cut in half.  Drizzle with olive oil, and sprinkle seasonings on top.  Bake for about 18 minutes at 350° F.  Place grated cheeses on top and add a sprinkling of Parsley.  Broil until cheese is melted and lightly browned.

How simple was that?

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By Tika for CHEW WANNA EAT? © 2017

Italian-Style Baked Tomatoes (3)

Italian-Style Baked Tomatoes (2)

Italian-Style Baked Tomatoes

Italian-Style Baked Tomatoes (3)

ZUCCHINI FRITTERS

Zucchini Fritters

     I made my new Zucchini Blueberry cookies again today because Bob was out of sweets and not a happy camper.  I had some leftover grated zucchini and didn’t want to throw it out.  Boy, am I glad I didn’t.  These fritters were awesome!  I’ve never had them before, nor have I made them before.  I just made it up as I went along.  The only thing I’ll change next time is to make them smaller.  Here’s how I did it:

INGREDIENTS:

2 cups grated zucchini

½ cup AP flour

2 tsp low sodium soy sauce

1/3 cup grated onion

1 tsp garlic powder

1 egg

pepper

 

PREPARATION:

Wash and peel about half of the skin off the zucchini.  See how nice the green skin looks in the finished product?

In a medium mixing bowl, add flour, soy, onion, garlic powder, egg, and pepper.  Mix well with a fork.  Add the zucchini and mix well.  The finished product should be like a thick pancake batter.

Preheat a skillet and add some olive oil.  Using a large spoon, drop batter into hot oil and cook until desired color is obtained.  Flip, flatten with a spatula and cook the other side.  Drain on paper toweling.  Serve.

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Zucchini Fritters (2)

ZESTY FRIED GREEN TOMATOES

Zesty Fried Green Tomatoes (4)

Bob loves fried green tomatoes.  He said my new version was the best ever.  He loved the chipotle powder.  You can eliminate it, of course, but we like the heat.

INGREDIENTS:

3 large green tomatoes, washed and sliced ½“ thick

2 cups AP flour

½ cup yellow corn meal

1 tsp garlic powder

1 tsp onion powder

1 tsp parsley

Salt and pepper

¾ tsp chipotle chili powder

3 eggs, beaten

3 TBSP milk

 

PREPARATION:

In small bowl, beat egg and milk.  Add salt and pepper to taste. Set aside.

Place flour and corn meal in a second bowl, add parsley, garlic powder, onion powder, and chipotle chili powder. Stir.

Dip sliced tomatoes first in flour, then in egg, then in flour again.

Heat a large frying pan and cover bottom with olive oil.  Cook until tomatoes are soft and desired color is reached.  Approximately 5 minutes per side.  Drain on paper toweling.

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By Tika for CHEW WANNA EAT? © 2017

Zesty Fried Green Tomatoes (2)

Zesty Fried Green Tomatoes

Zesty Fried Green Tomatoes (3)

Zesty Fried Green Tomatoes (4)

 

ORZO WITH GARDEN-FRESH VEGETABLES IN GARLIC/ OLIVE OIL

orzo-with-vegetables

     Want a quick yet delicious way to use up your garden-fresh vegetables?  Cook them with Orzo Pasta, add some cheese and it’s ready for the table in about fifteen minutes.  I put the tomatoes on last as part of the garnish for additional color and freshest taste. Have some leftover turkey, chicken, or bacon?  That would be perfect! 

INGREDIENTS:

4 TBSP butter

3 TBSP olive oil

1 medium onion, sliced vertically

1 small yellow squash, chunked

1/2 cup sliced fresh mushrooms

4 large cloves garlic

1 cup uncooked orzo pasta

1 cup water

1/2 cup white wine

salt and pepper to taste

1/4 cup fresh parsley

¼ tsp crushed red pepper

1/3 cup freshly grated Parmesan Reggiano cheese

1/3 cup freshly grated Romano Pecorino cheese

¾ cup Chopped fresh tomatoes

½ cup Mozzarella, grated for garnish

OPTIONAL:  cooked crumbled bacon, leftover diced turkey or chicken

PREPARATION:

In a large skillet, melt butter and olive oil over low heat.  Add the onion, squash, mushrooms, and garlic.  Cook until vegetables are tender.

Mix in the Orzo, and sauté until the pasta takes on a golden color.  It will only take a few minutes.

Add the water and white wine.  When mixture comes to a simmer, season with salt, pepper, parsley, and crushed red pepper.  Cover and simmer about 8 minutes or until Orzo is cooked to your liking.

Add Parmesan and Romano cheeses, stirring until melted.  Add mozzarella, cover and give it a minute or two to melt.

Place in a serving bowl and sprinkle chopped tomatoes on top.

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By Tika for CHEW WANNA EAT? © 2016

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orzo-with-vegetables

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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FRIED GREEN TOMATOES (New Version)

Fried Green Tomatoes (5)

     This is my brandy new Fried Green Tomatoes recipe.  If you like a thicker, crunchier breading on your fried tomatoes, this is the recipe for you!  I’ve added a bit of Chipotle Chili Powder, but that is entirely optional.

     If you would like to do a few fried summer squash at the same time, time and a half the seasoned flour recipe and follow the same instructions below.  It’s ok to fry tomatoes and squash at the same time.  I’ll give you pictures of both squash and green tomatoes at the end of the recipe, so you can decide. 

 

INGREDIENTS:

2 large green tomatoes

 

1 cup AP flour

1 ½ tsp baking powder

½ tsp salt

¼ Chili Chipotle powder (optional)

½ tsp pepper

½ tsp garlic powder

1 tsp parsley

 

½ cup buttermilk (or 1 good TBSP vinegar, fill rest of ½ cup measure with milk)

 

2 eggs beaten with 1 TBSP water

 

Canola oil for frying

 

 

PREPARATION: 

Slice the tomatoes into ½” slices.   Place the slices on a few layers of paper toweling for about fifteen minutes in order to allow some of the water to be absorbed.

In a small wide bowl, mix milk and vinegar with a fork and set aside. (or use real buttermilk).

Sift flour, baking powder, salt, Chipotle powder, pepper, garlic powder, and parsley in a small wide bowl.  I use a small strainer to do this quickly, and without having to dirty a lot of dishes.  I can use a spoon to fill up the strainer and then shake it right into the bowl I’ll be using for dredging the tomatoes.  Set aside.

In a third small bowl, beat eggs and water with fork.  Set aside.

Heat a large heavy skillet with about 1 ½” of Canola oil.  Once the oil is very hot, dip the tomatoes first in the buttermilk bowl, then dip in the seasoned flour, and then in the beaten egg, and finally back into the seasoned flour. (HA!  You get to double dip!).  Being cautious of the hot oil, place one piece at a time into the hot oil.  Don’t overcrowd the pan.  When browned on one side, flip over and brown the other side.

Drain on paper toweling.  Run to the table, eating one on the way.  They’ll disappear so quickly that you have to make sure you get your fair share.  After all . . . you are the Kitchen Diva!

SERVE WITH VARIOUS DIPPING SAUCES:  Blue cheese dressing, Italian dressing, hot sauce, Ranch dressing, Honey mustard, Dill dipping sauce, etc.

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By Tika for CHEW WANNA EAT? © 2016

Fried Green Tomatoes (3)

Fried Green Tomatoes (2)

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Fried green tomatoes

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Fried Green Tomatoes (5)

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