Category Archives: Health

Easy Holiday Main Dish–Squash Pie

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easy holiday main dish squash pieAn easy main dish squash pie for Thanksgiving dinner is definitely breaking from tradition and can be difficult for a family.

When my husband heard our friend was making squash pie for Thanksgiving dinner, he was obviously not excited! In fact, he asked what he would be eating. Of course, we had other food, but it turns out that the beautiful, juicy, yummy pie was the big hit of the day!

Our friend had driven eight hours to spend the week with us and help as I continue to gain strength and mobility. June does not eat meat but she can sure pack some good tastes into common veggie and fruit dishes. Add good grains and cheeses and, wow, we did feast! (And, yes, the poor hungry man did get plenty of meat and taters!)

June came prepared to encourage and help in ways I would not have envisioned. My next article will include some of those hints for you. Right now, let’s bake that pie!

Ingredients for Summer Squash Pie

1 unbaked pastry shell (9″)

2 1/2 cups sliced zucchini (1/4″ slices)

1 tsp canola oil (or vegetable oil)

1/2 teaspoon salt

1/2 teaspoon thyme

1/4 tsp EACH garlic powder, paprika, pepper

2 large tomatoes sliced

1 cup (4 oz.) shredded cheddar or mozzarella cheese

3/4 cup mayonnaise

  1. Line unpricked pastry shell with a double thickness of heavy duty foil. Bake in pre-heated oven at 450 degrees for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack to cool. Reduce oven to 350.
  2. In a large non-stick skillet, saute zucchini and yellow squash in oil for 10 minutes or until they are very tender. Sprinkle with seasonings; spoon into pastry shell. Top with sliced tomatoes. Combine the cheese and mayonnaise, spread over the top.
  3. Bake at 350 degrees for 25 minutes or until golden brown. Refrigerate leftovers.

NOTE: Reduced fat or fat free mayonnaise is NOT recommended for this recipe. June used a gluten-free crust and it was delicious.

Let me hear from you if you try this or if you have a squash pie recipe to share. I am sold on new ways to enjoy eating healthier.

Hugs,

If you’ve enjoyed my book, My Mother My Child, please go to Amazon and leave a comment. Haven’t read it yet? Well …

 

 

 

Tasty Seasonings for Grilled or Roasted Vegetables

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Grilled or Roasted Vegetables

Try tasty seasonings for grilled or roasted vegetables to expand your menu.

Grilled or roasted vegetables may not yet be in your menus. If your family thinks adding vegetables means more taters (fried or with gravy) and green beans loaded with onion and bacon, you are challenged to prepare a variety of leafy green and yellow vegetables that will actually be consumed.

Grilled or roasted vegetables are the rage right now; and, if seasoned right, can look quite appetizing even for the most finicky households. Roasting or grilling provides opportunity to explore herbs and seasonings and perk up our old standbys.

Our taste buds deserve more than salt, pepper, and grease.

Standard seasoning is a dash of salt, some pepper, and perhaps bacon grease. Health conscious families cringe at adding grease and many people have to forgo the salt, or at least most of it. Many of us are not accustomed to using our herbs and spices on vegetables unless they are in a stew or casserole.

Here is a small list of some herbs and spices I have found to add zest and variety especially to grilled or roasted vegetables.  For salads, add freshness with parsley, mint or chives.

  • Garlic – a widely used herb and will compliment many vegetables if used in moderation.
  • Basil – an aromatic green leaf, member of mint family. Basil is especially good with tomatoes.
  • Celery seed – ground or whole, has a strong celery flavor. Too much can create a “hot” spice effect.
  • Marjoram – gray green herb from mint family. If you like oregano in your stews and main dishes, marjoram is a milder version of that flavor and useful in vegetable and pasta dishes.
  • Parsley – delicate sweet flavor. Chopped fresh parsley livens up a plate of roasted veggies.
  • Rosemary – very aromatic leaf resembling pine needles, strong flavor.
  • Nutmeg – sweet, aromatic kernels of nutmeg fruit. Used often in desserts and breads, nutmeg can be a fun way to liven up vegetables. Just a small shake will have your family wondering what that fantastic taste is.
  • Some good combinations: basil, thyme, and rosemary for a Mediterranean fare; or coriander with garlic and ginger for Oriental or Mexican dishes.

As you cook more with herbs, you will determine what flavors your family enjoy and learn to use more or less accordingly. Use them sparingly so not to overpower the distinct flavors of each vegetable.

As with any food item, fresh is best. Consider growing your own herbs in small pots or a flower-box at your windowsill and be prepared to tantalize your taste buds.

If you do not grill, loosely arrange layers of vegetables brushed with olive oil in a shallow pan and bake. Before serving drizzle with a mixture of balsamic vinegar and herbs. To enhance flavor, return dish to oven for a few minutes before serving.

I’m hungry, heading for the kitchen. Meet you there with a cup of java!

Hugs,

Doing your shopping yet? Consider  My Mother My Child with Discussion Guide

For some exciting short stories and poems from myself and other writers I recommend Creative Collections

Use Summer Grilling for Winter Menus

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summer grilling for winters menuUse summer grilling for winter menus for variety to plain meals. As snow flies and grills are tucked away, we’ll miss distinct aromas and flavors. Or, will we? With little effort, foods can be frozen and kept to enhance winter menus.

Note:simple tips to prepare foods for freezing with little or no freezer burn.
As we use grilled foods to enhance our winter menus, we want to be sure to package the meats properly. At the end of this article is an easy way to prepare foods for freezing; be sure to read entire article for freezing tips.

Follow these easy steps for cook-out flavors in winter.

1. While you have the grill fired up this summer, cook extra meats for the freezer. Right now summer meats are often on sale so purchase with winter menu in mind. Our son knows when he fires up our grill, he will be cooking extra for the freezer.
2. Choose quality meats; especially hot dogs. It is worth a few cents extra now in order to have plump, juicy meat when thawed.
3. Plan to freeze meats the day they are cooked or following morning. This insures a fresh product when ready to use.
4. Consider how you might vary your winter menu with grilled meats. Think beyond sandwiches! Grilled hot dogs, brats, burgers, or other meets will add flavor and zest to casseroles, soups, eggs, pastas and other dishes.
5. When Old Man Winter raises his head, plan an indoor picnic. Spread mustard on buns, toast them in a skillet and prepare hot dogs or hamburgers with all the fixings. Toss a salad and enjoy the fun.

Easy way to get the air out of a bag for freezing.
For this example, we will use about six grilled wieners in a quart zip lock bag. Place cooled wieners in bag and get as much air out as you can. Leave bag open about one inch at the top. Immerse bag and contents in a large bowl of water. Hold on to the open part of bag and do not let any water get in. As you immerse the bag and contents, the water will push the air from the bag through the tiny opening. Quickly close bag, remove from water and dry.

This will work especially well when freezing small amounts of leftovers such as casseroles. Spoon food into bag, fold bag until you are left with just the top. Again, hold the open corner and immerse before closing. I freeze spaghetti and such as that and it works well with no freezer burn. Mark the bags well with date and contents and toss them in freezer.

I trust you are enjoying God’s beautiful creation this time of year; taking time to rest; and getting lots of hugs and encouragement.

I am sending you blessings and hugs,

Did you know My Mother My Child is available as e-book? Click here for more information.