Veggie Ragu

This has quickly become one of my favorite dishes. It is hearty as is, or can be "beefed" up with your favorite ground meats.

GATHER:
1 shallot
2 cloves of garlic
1 green bell pepper
1 red bell pepper
1 zucchini
3 carrots, peeled
1 tbs olive oil
1 cup milk
1 cup vegetable stock
6 oz. tomato paste
1/2 tbs dried basil
pinch of red pepper flakes
salt/pepper, to taste

COOK:
Finely dice shallot and onion. Chop all other veggies to roughly the same size, or about 1/2 inch pieces.

Heat large pot over medium heat. Saute the shallot and garlic in the olive oil until shallot is translucent. (Be careful not to burn the garlic.)

Add the other veggies and cook until tender, about 10 minutes. Stir in half of the tomato paste with the milk and stock. Mix until creamy. If needed, add remain tomato paste.

Season with basil, red pepper flakes, salt and pepper.

Simmer on low for an hour or more. Adjust seasonings as it cooks.

SERVE:
Serve over pasta or rice. Or, my personal favorite, with just some parmesan cheese sprinkled atop and a side of garlic bread. Yum!

Strawberry Poppyseed Salad

This is a summertime favorite in my household. When it's too hot to turn on the oven, throw these yummy ingredients together in a bowl and, voilà! Dinner is served. Of course, you can always add some grilled chicken for a meaty take.

GATHER:
1 head of green leaf lettuce, finely chopped
¼ cup fresh cilantro
1 avocado, diced
½ pint fresh strawberries, diced
1 cucumber, diced
1 cup sharp cheddar cheese
curtons or sliced almonds (optional)
Marie Callender’s Poppyseed Dressing (others can substitute, but this is the best)

SERVE:
Chop, mix, and enjoy!

Southern Style Baked Chicken

This is a healthful take on some southern cooking. I just made this recipe up as I went, so feel free to modify to suite your tastes.

GATHER:
4 boneless, skinless chicken breasts
2 cups of bread crumbs
1/2 cup of quick cooking oats
1 cup milk
salt/pepper to taste
1 garlic clove, minced
1 tbs. parsley
2 tbs. Parmesan cheese
4 dabs of butter

COOK:

Preheat oven to 350 degrees.

Put the milk in shallow bowl. Mix bread crumbs, oats, salt, pepper, garlic, parsley and cheese together in another shallow bowl.

Dip chicken in the milk, then in the bread crumb mixture. Make sure to coat well on both sides.

Place in non-stick baking dish or pan. Put a dab of butter atop each breast. Cook 30 to 45 minutes.

SERVE:

Goes great as is, or with country gravy and rice.

Or, with only a few minutes of cooking left, add a slice of fresh mozzarella cheese and some broccoli, or sliced tomato, to the top of each chicken breast.