Summer-garden cheese casserole

This is a thrown together kind of recipe that uses things you probably have a ton of if you have a vegetable garden!

4-5 sliced summer squash and/or zucchini
1/2 sliced vidalia onion
olive oil
salt & pepper
1-2 sliced large tomatoes (or 1-2 handfuls of halved cherry tomatoes)
your favorite shredded cheese
fresh basil

Sautee summer squash/zucchini, onion in olive oil until soft
Season to taste with salt & pepper
Place in casserole, cover with sliced tomatoes, sprinkle with cheese (I used sharp cheddar)
Bake at 350 for about 20-25 minutes until bubbly
Top with shredded basil leaves
Serve!

Notes:
Adjust all ingredients to your taste.
It is good room temperature.
I think the next time I make it - I'll roast the tomatoes first - and may also try adding roasted red peppers.

Cucumber Tea Sandwiches

For Easter, we had several kid potluck parties so I had to find something REALLY easy to make that tasted decent. I found this on the internet and a lot of people seemed to like it. It's very "American", in that it only has a couple ingredients and there aren't any fresh or organic ingredients, but if you are looking for simple this is it.

• Slices of bread - white or wheat, I think I used about 14-16 slices
• 8 oz cream cheese - I used the block of Philly cream cheese, but I think using whipped would have been a lot easier to spread; if using whipped you won't get as much mileage out of one package
• 2 cucumbers - peeled and sliced
• One package dry Hidden Valley dressing mix (this is the "American" part)

Combine the dressing mix with the cream cheese. I would suggest adding 2/3 the package, tasting, then adding more for taste.

Spread the cream cheese on both slices of bread, then add a piece of cucumber between the bread. I cut each piece of bread into fourths to make finger-sized sandwiches.

Tian

From Vegetarian Dishes from Around the World:

1 cup brown rice
2 cups water
sea salt

1 pound fresh spinach (or any cooking green)
2 tablespoons olive oil
2-3 cloves garlic, peeled and crushed or pressed
1 tablespoon fresh parsley
1 cup grated cheese
2 eggs
freshly ground black pepper
2-3 tablespoons dry (possibly GF?) bread crumbs
2-3 tablespoons grated parmesean cheese
2 tablespoons olive oil

Wash rice and put into saucepan with water and teaspoon full of salt; bring to boil, then turn heat down and leave rice to cook very slowly, covered, until it's tender and all the liquid has been absorbed.

Preheat oven to 400 F. Wash the spinach thoroughly and chop it up, using the stalks too. Heat the olive oil in a large saucepan and put in the spinach, turning it in the hot oil for 2-3 minutes until it has softened slightly and looks glossy. Take it off the heat and add the rice, garlic, parsley, and grated cheese. Beat in the eggs and mix everything together seasoning with salt and a good grinding of pepper. Spoon the mixture into a shallow ovenproof dish and sprinkle the crumbs, parmesean, and olive oil on top. Bake uncovered for 30-40 minutes, or until it's puffed up and golden brown and crispy on top.

Serve with an optional topping of tomato sauce.
Goes well with carrots and/or roast potatoes.

Time saving tips:
Prepare the rice ahead of time
Use pre-washed spinach
Use pre-grated cheese

Broccoli Soup

1 cube butter
2 bunches of broccoli
1 ½ onion
4-5 stalks celery
3 cloves garlic
½ c g/f flour
1 can evaporated milk
Nonfat milk to equal 4 cups when added to evaporated milk (nearly 3 cups)
1 tsp salt
1 tsp pepper
1 tsp thyme
4 cups chicken broth

Cut broccoli and steam it. Melt butter in large sauce pan. Sauté chopped onion, celery, garlic and spices until tender. Wisk in gluten free flour slowly. Next, slowly add milk mixture. Finally, add chicken broth and broccoli.

Spinach Apple Salad with Crispy (yummy) Almonds

¼ c minced onion
3 Tbs apple cider vinegar
3 Tbs white wine vinegar
2 Tbs sesame seeds
1/8 tsp paprika
3 Tbs sugar
½ c olive oil

2 Tbs butter
¾ c blanched slivered almonds (about 3 ounces)

10 oz spinach leaves
2 medium skinned apples, quartered, cored and thinly sliced

Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 Tbs sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Melt butter in heavy skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 Tbs sugar. Stir until sugar melts and begins to turn golden about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared up to 4 hour ahead)

Combine spinach and apples in large bowl. Toss with enough dressing to coat and retain the rest to serve on the side. Mix in almonds and serve.
Makes 6 to 8 servings

Baked Winter Squash, Raisin and Pine Nut Lasagna

I did a few things differently when I made this: One, I used skim milk instead of evaporated milk. I didn't measure exactly how much I used--I just kept adding it until I had enough of the sauce. I also sauteed mushrooms and added them in with the squash.

This is seriously one of my new favorite dishes, and it was pretty easy over all. Just make sure you get the sauce all the way to the edges of the lasagna noodles or else the edges are crunchy. It's originally a Weight Watchers recipe, FYI.

Ingredients

• 1/4 cup all-purpose flour
• 2 1/2 cup fat-free evaporated milk
• 2 medium garlic clove(s), minced
• 1/3 cup grated Parmesan cheese
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
• 10 oz cooked winter squash, thawed if frozen
• 1 cup part-skim mozzarella cheese, shredded
• 3/4 cup golden seedless raisins
• 2 Tbsp pine nuts, chopped

Instructions

• Preheat oven to 350°F.
• Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
• Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese

Zucchini Pie

This recipe came from Cooking Light, I believe. We stole it from friends Matt and Rebecca.

Ingredients

3 c. grated zucchini

1 small onion, chopped

1 c. all-purpose flour (I use gluten-free flour)

1 c. grated provolone cheese

3 eggs, beaten

1/4 c. vegetable oil

4 T. grated Parmesan

2 t. chopped basil (calls for fresh, I use dried if that is all I have)

1 t. baking powder

1 t. kosher salt

1/8 t. ground black pepper

Preparation

Preheat oven to 350. Combine all ingredients in a large bowl, reserving 1 T. of the Parmesan. Spoon the mixture into a 10-inch round pie plate that has been coated with cooking spray. Bake for 45-50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 - 15 min. before slicing.

Mia likes this, so we are thinking of trying to modify to include other veggies - broccoli or spinach or something.

Sweet Potato Enchiladas

Wash and slice 2-3 large Sweet Potatoes (or Yams)
Boil until softened
Peel, cut into cubes, and set aside

Dice and saute 1/2 of a large onion over Med-High heat
Add diced sweet potatoes and saute for 3-5 more minutes (adding water or apple juice to de-glaze pan as needed)

Add 2 cups of black beans (1 15 oz. can is sufficient)
1/2 tsp ground cumin
3/4 tsp cinnamon
1/2 tsp salt
Cook for additional 5 minutes adding water/juice as needed
Remove mixture from heat

Mix in 1 cup grated cheddar cheese

Scoop mixture into flour tortillas, roll, and place into 9 X 13 baking pan that has been sprayed with non-stick spray. Makes 6-8 enchiladas depending on the size of tortillas.

Sprinkle 1/2 to 1 cup of cheddar or jack cheese over the top of enchiladas

Cover and bake for 20-25 minutes at 350 degrees

Serve with sour cream, salsa, and cilantro