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Roasted Cauliflower and Carrots

6/12/2018

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PictureI added par-boiled green beans.

      I’m roasting lots of vegetables these days—fewer carbs, more veggies--whatever is available, on sale and suits my pallet. This is the way I do it, but maybe you want to add other vegetables or use curry instead of cumin.     
    Last night, fifteen minutes into the roasting, I added broccoli flowerets that I had microwaved for a minute before tossing with olive oil. (Green beans is another nutritious and colorful addition.)
 
      Cut a cauliflower into flowerets.
      Dice four or so carrots.
      Add a heaping teaspoon of cumin
      Sprinkle with olive oil
      Mix and bake at 375 degrees for about 30 minutes. Give it a stir once in a while.

                                                                    Delicious with sausage!!
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Fresh tomato sauce~

9/8/2016

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Fresh tomato sauces. Easy.
Saute  chopped onion and garlic in olive oil.
Skin and seed fresh tomatoes.
Simmer 45 minutes.
Puree in food processor.
Simmer 15 minutes.
I added ‘meatballs made by her’.


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Baked zucchini

11/1/2014

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BAKED ZUCCHINI

    I discovered this recipe on http://www.anamericaninitaly.com/,  a blog written by Karen Mills who lives in Florence. Karen should be proud of her simple recipes,  most of which have only four ingredients. I’ve adapted this one a little, but all credit goes to Karen.

Ingredients:

2 zucchini
Olive oil
½ cup ptarmigan cheese
Italian seasoning

1.     Slice zucchini lengthwise and place in shallow pan (I use Pyrex)
2.     Brush with olive oil
3.     Spread with ptarmigan cheese
4.     Sprinkle seasoning
5.     Bake at 350 degrees for 20 minutes
6.     Broil until brown

Make extra; this heats up well.

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Nutritious minestrone~

8/6/2014

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MINESTRONE

    I’ve adapted this from Italian, a cookbook published by Barnes &Noble in 2003. This one, along with Best-Ever Slow Cooking and Chicken, also published by B & N,  and I’m set for cookbooks.

Ingredients:

6 cups of stock or water. I use vegetable stock
3 T olive oil
1 large onion, finely chopped
1 leek, sliced
2 carrots, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, finely chopped
2 potatoes, peeled and cut into small dice
1 bay leaf
¼ dried thyme (or 1 fresh sprig)
salt and pepper to taste
2 zucchini, finely chopped
1 medium tomato, chopped
1 30 oz. can of cannellini beans, drained
fresh basil
grated Parmesan cheese

1.     In large pot, heat olive oil and add onion and leek. Cook for 5 minutes
2.     Add carrots, celery and garlic. Cook for 5 minutes.
3.     Add potatoes. Cook for 3 minutes.
4.     Add hot stock, herbs and salt and pepper. Stir. Bring to a boil, reduce heat and cook for 10 minutes.
5.     Stir in zucchini and tomato; cover and boil for 5 minutes
6.     Ten minutes before serving, stir in beans and basil leaves and simmer for 10 minutes.
7.      Let stand for 10 minutes. Serve with grated Parmesan cheese.

The recipe calls for 3T pesto sauce, which I don’t have, so add fresh basil leaves.

It also calls for peas and three tomatoes, not one. Clearly you can throw in any veggies you like and have available.


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Guacamole

7/20/2011

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Picture
        This is my ten year-old granddaughter’s specialty. Thanks, Abigail, for writing it up, taking the pictures, and emailing it along. And thank you for being willing to share it with all my cottage-by-the-sea friends. It is sooo yummy, simple to make, and good for you, too. I wish you were here.

Guacamole
   Ingredients:
1. 1 avocado
2. 1 small spoonful of Dijon mustard
3. 1 teaspoon of lemon juice (optional)
4. 1 half diced tomato (optional)
5. 2 shakes of salt & pepper each

        Recipe:
1. Cut avocado in half
2. Take pit out
3. Scoop avocado into bowl
4. Smush avocado with fork
5. Add mustard
6. Add S&P
7. Add lemon juice
8. Add tomatoes
9. Eat with Tostitoes chips
10. ENJOY!!!!!!!!!!


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Broccoli-Cheese Soup

5/13/2011

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Broccoli-Cheese  Soup

My sister gave me this recipe from “Cooks Illustrated.” Here is my rendition. This is not the most simple soup in the world to make, but it isn’t complex either. And it is yummy and nutritious.

Heat 2 Tablespoons butter in large pot or Dutch oven.
When foaming subsides, add:
2 pounds broccoli, florets and stems, chopped in 2 inch pieces
1 medium onion, chopped
1 ½ teaspoon dry mustard powder
Pinch cayenne pepper
1 teaspoon salt
(optional: two medium garlic cloves, pressed)
Cook, stirring frequently for 6 minutes

Add:
1 cup water
1 teaspoon baking soda
Cover and simmer for about 20 minutes, stirring once.

Add:
2 cups chicken broth
2-3 cups water

When simmering, add:
2 ounces (2 loosely packed cups) baby spinach
Cook for about one minute until wilted.

Blend mixture. I use a food processor but you can use a blender. Blend to desired consistency. I like the texture of a few small lumps.
Add to the mixture:
1 ½ cups sharp cheddar cheese, shredded (3 ounces)
¾ cups Parmesan cheese, grated

Picture
Return to Dutch oven and bring to a simmer over medium heat.
Add water to adjust consistency of soup
Salt and pepper to taste

You may find that it is a little difficult to find all of the ingredients in the photograph. Here is a clue. I buy herbs and spices, in this case the dry mustard, in bulk. Whenever I can, I roast a chicken for a couple of meals and then make chicken broth.

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Comfort Chicken Soup

12/11/2010

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Recipe (Blog 12/7/10)
 Throw (not literally but I guess you could) into a crock pot:
• 3 pounds chicken breast, cut in bit size pieces
• 1 large onion, sliced           
• 6 carrots, diced           
• 8 oz. sliced mushrooms
• 3 celery hearts, diced
• 1 quart chicken broth
• salt and pepper to taste
• 1 Tablespoon tarragon (the blog says 2 teaspoons, but when I tasted it, I decided it needed more)
         I cook this for eight hours under low heat, but you can be flexible about the time and temperature.
          Before serving, add cooked noodles. I use wide one, but any size or kind will do.


Keep it simple
• It takes me about twenty minutes to cut and slice and get the soup simmering.
• Add other ingredients such as green beans, parsnips, parsley, ­­­­­­your favorite_______.
• To stretch it out, add more broth and noodles. Of course this depends on the size of your crock pot.
• Easy to freeze.
This recipe gives you
• a comforting meal for a large group of people
• plenty of meals for yourself and your family
• meals to share with others.

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    Picture
    Girl with Cherries, ca. 1491–95, Attributed to Giovanni Ambrogio de Predi

    About Comfort Food

        Whenever I long for silence, solitude and simplicity, I’m always hoping to find comfort food waiting for me.  My comfort food rules are simple.

    Comfort Food must be
    1) Easy to prepare
    2) Taste yummy in my tummy
    Comfort Food does not need to be
    1) Nutritious (although it often is)
    2) Prepared from scratch
    Comfort Food can be
    1) Fruit and vegetables
    2) Fried in bacon fat (my personal favorite)
    3) Chocolate
    4) Low in cholesterol
    5) High in cholesterol
    6) Add your personal favorite:­­­_____________

    Index
    Fresh Tomato Sauce
    Broiled Salmon
    Baked Zucchini
    Ministrone
    Italian Sausage Soup
    Simply Yummy Zucchini Bread

    Comfort Beef Stew
    Guacamole
    Broccoli-Cheese Soup
    Brownies
    Comfort Chicken Soup

    Comfort Carrot and 
         Cauliflower  Soup Comfort Cheese Appetizers
    Grilled Salmon

    Mac and Cheese
    Meatballs-Made-by-Her
    Yorkshire Pudding
    Broccoli-Cheese Soup


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