cookin with the crescent

Broiled Vegetable Sanwiches

6 slices peeled eggplant (1/4 inch thick) 

1/2 cup sliced yellow summer squash (1/4 inch thick)

1/3 cup sliced zucchini (1/4 inch thick)

2 slices red onion (1/4 inch thick) 

Cooking spray

1 teaspoon Italian seasoning

Dash cayenne pepper

2 hard rolls, split and toasted

5 teaspoons reduced-fat mayonnaise

2 fresh basil leaves

2 fresh spinach leaves

1 cup julienned roasted sweet red peppers

2 slices tomato

2 teaspoons minced seeded jalapeno pepper

1/8 teaspoon pepper

•In a large bowl, combine the eggplant, yellow squash, zucchini and onion. Spray lightly with cooking spray. Add Italian seasoning and cayenne; toss to coat.

If broiling the vegetables, arrange on a 15 x10x1 baking pan coated with cooking spray. If grilling the vegetables, transfer to a grill wok or basket. Broil 4 to 6 inches from the heat or grill, covered, over medium heat for 5-7 minutes on each side or until tender and lightly browned.

Spread roll bottoms with mayonnaise; layer with the basil, spinach, red peppers, tomato and jalapeno. Sprinkle with pepper. Top with vegetables; replace roll tops. Yield: 2 servings.

 

 

Greek Pasta Salad

3 cups uncooked tricolor spiral pasta

1 medium tomato, cut into wedges 

1 small sweet red pepper, julienned

1 small green pepper, julienned

4 ounces crumbled feta cheese

1/2 cup sliced ripe olives

Dressing:

2/3 tablespoon olive oil

1/4 cup minced fresh basil

3 tablespoons white vinegar

2 tablespoons chopped green onions

2 tablespoons grated parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried oregano

•Cook the pasta according to package directions; rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.

In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving. Yield: 10-12 servings.

 

Marinated Garden Platter

1 1/2 pounds fresh green beans

3/4 cup canola oil

1/3 cup cider vinegar

1 tablespoon sugar

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 pint cherry tomatoes, halved

2 tablespoons finely chopped red onion

1/2 cup sliced fresh mushrooms

In a saucepan, cover beans with water; cook until crisp-tender. Meanwhile, in a small jar with tight-fitting lid, combine the next six ingredients and shake well. In a bowl, combine tomatoes, onion and 1/4 cup dressing. Combine mushrooms and 2 tablespoons dressing in another bowl. Drain the beans; place in a bowl. Add remaining dressing. Chill the vegetables in their separate bowls for at least 1 hour. To serve, arrange vegetables on a platter. Yield: 8-10 servings.

 

Garden Salsa

6 medium tomatoes, finely chopped 

3/4 cup finely chopped green pepper

1/2 cup finely chopped onion

1/2 cup thinly sliced green onions

6 garlic cloves, minced

2 teaspoons cider vinegar

2 teaspoons lemon juice

2 teaspoons olive oil

1 to 2 teaspoons minced jalapeno pepper

1 to 2 teaspoons ground cumin

1/2 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper

Tortilla chips

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

 

 

Herb Garden Vegetables

1/4 pound fresh green beans, trimmed

3/4 cup fresh sugar snap peas

1 tablespoon olive oil

3/4 cup julienned zucchini

3/4 cup julienned yellow summer squash

3/4 teaspoon each minced fresh rosemary, sage, basil and thyme

1/4 teaspoon crushed red pepper flakes

2 tablespoons crumbled blue cheese

•In a small skillet over medium heat, cook beans and peas in oil for 3 minutes. Add the zucchini, squash, herbs and pepper flakes; cook and stir 3-5 minutes longer or until vegetables are crisp-tender. Sprinkle with cheese just before serving. Yield: 2 servings.

 

Mini Corn Dogs

1 2/3 cups all-purpose flour

1/3 cup cornmeal

3 teaspoons baking powder

1 teaspoon salt

3 tablespoons cold butter

1 tablespoon shortening

1 egg

3/4 cup 2-percent milk

24 miniature hot dogs

Honey mustard sauce:

1/3 cup honey

1/3 cup prepared mustard

1 tablespoon molasses

•In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms.

Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4-inch thickness. Cut with a 2 1/4 inch biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets.

Bake at 450 degrees for 10-12 minutes or until golden brown. In an small bowl, combine the sauce ingredients. Serve with corn dogs. Yield: 2 dozen.

 

Pineapple Mango Salsa

1 cup chopped peeled mango

1 cup pineapple tidbits in pineapple juice

1/2 cup diced sweet red pepper

1 plum tomato, seeded and chopped

3 tablespoons minced fresh cilantro

2 green onions, sliced

2 tablespoons lime juice

1 tablespoon lemon juice

1 jalapeno pepper, finely chopped

Tortilla chips

•In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips. Yield: 2-2/3 cups.

 

Slow-Cooker Berry Cobbler

1 1/4 cups all-purpose flour, divided

2 tablespoons plus 1 cup sugar, divided

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1 egg, lightly beaten

1/4 cup fat-free milk

2 tablespoons canola oil

1/8 teaspoon salt

2 cups fresh or frozen raspberries, thawed

2 cups fresh or frozen blueberries, thawed

Low-fat vanilla frozen yogurt, optional

In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. Combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly into a 5-qt. slow cooker coated with cooking spray.

In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.

Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out clean. Serve with frozen yogurt if desired. Yield: 8 servings.

 

Cookies-and-Cream Cake

1 package white cake mix (regular size)

1-1/4 cups water

1/3 cup canola oil

3 egg whites

1 cup coarsely crushed cream-filled chocolate sandwich cookies (about 8)

Frosting:

1/2 cup shortening

4 to 4-1/2 cups confectioners’ sugar

1/4 cup milk

1 teaspoon vanilla extract

Oreo cookies and crushed Oreo cookies, optional

In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies.

Pour into two greased and floured 9 inch round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. Decorate the top with cookies and the sides with crushed cookies if desired. Yield: 12 servings.

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