Delightful vegetarian dishes
3 or 4 apples, unpeeled, cut from the core, and chopped into bite size pieces (about 3 cups)
1 tablespoon lemon juice
1/3 cup raisins or 2/3 cup grapes
2/3 cup chopped celery
1/3 cup walnuts (optional)
1/3 cup mayonnaise
1 tablespoon sugar
Cut up 3 or 4 apples until you get about 2-1/2 or 3 cups of chopped apples. Sprinkle the lemon juice over the apples. If you choose to use raisins, plump them first by measuring them into a cereal bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up. Drain well. Chop celery. Mix all ingredients in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients with the mayonnaise. Serve immediately or alternatively chill overnight. Serves 6.
End of summer casserole
1/4 cup olive oil
3 small zucchini, cut in half lengthwise then into 1/4-inch slices
3 small yellow squash, cut in half lengthwise then into 1/4-inch slices
2 green capsicums cut into bite-size strips
2 red capsicums cut into bite-size strips
3 banana or hot chillies, seeded and chopped (Banana chillies: as their name suggests, green banana chillies are banana-shaped, and can grow up to 15cm long. They are mild, like capsicum, and are available from most greengrocers and supermarkets.)
2 sweet onions, sliced
1 cup heavy cream
2 tablespoons all-purpose flour
225 grams processed cheese, cubed
2 cups seasoned bread crumbs
1 cup grated Parmesan cheese
garlic powder to taste (optional)
onion powder to taste (optional)
seasoned salt to taste (optional)
black pepper to taste (optional)
Pre-heat oven to 190 degrees C.
Heat olive oil in a large skillet over medium high heat. Add zucchini, yellow squash, green and red capsicums, and onions; cook, stirring occasionally until slightly softened. Meanwhile, in a bowl, whisk together eggs, cream, and flour.
When vegetables are tender, drain skillet of excess liquid and arrange in the bottom of a large glass baking dish. Season as desired with seasonings of choice, and stir to blend flavors. Distribute cheese cubes evenly over the vegetables. Pour in the egg mixture, and spread bread crumbs and Parmesan cheese over the top.
Bake in the preheated oven for 45 minutes to 1 hour, or until bubbling hot. Remove cover during the last 15 minutes to brown top lightly. Serve immediately.
Luscious Banana Berry Smoothie
1 large ripe banana
1/2 cup strawberries (or berries of choice)
1/2 cup natural low fat yogurt
1 cup of low fat milk
1 egg (optional)
1 teaspoon Gourmet Garden Ginger
1/2 teaspoon honey (optional)
Combine all ingredients in a blender and mix well to combine.
Pour into a tall glass with some ice cubes for a refreshing start to your day.