Tuesday, September 15, 2009

Potato Stew

This is a fairly simple soup with a lot of nutritional value and if you leave out the bacon it makes a nice vegetarian meal. (It's also less fattening.) It goes together quickly - the only prep work is peeling and cutting the potatoes if you use frozen vegetables and pre-cooked bacon. And it cooks up in about twenty to thirty minutes.

  • 4 medium potatoes
  • 1 cup milk
  • 1 cup water
  • 1 cup corn
  • 1/2 chopped spinach
  • 1/4 crumbled bacon
  • garlic salt

Peel and cube potatoes. Add to saucepan with milk, water, remaining vegetables and bacon if using. Salt to taste. Cook for 20 to 30 minutes. Begin over medium heat. When it begins to boil turn to medium low.

Thursday, September 3, 2009

Apple-Sweet Potato Crisp

This recipe would make a good side dish at Thanksgiving or a wonderful dessert throughout the year. It is sweet enough to eat by itself or for an extra treat you could top it with whipped cream or ice cream.

If you have an apple slicer it goes together quickly. I don't even peel the apple. Or if you don't mind chopped apples you could use a food processor. Otherwise everything else comes together quickly. Plus it only has a half hour cook time. Put it in when you start dinner and even if your dinner only requires a 15 minute prep. time desert will still be ready in time.

  • 1 large can sweet potatoes
  • 1 large apple, sliced
  • 1/4 cup pecans, chopped
  • 3/4 cups brown sugar
  • 3/4 teaspoons nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • dash of pepper
  • 3 tablespoons butter

Preheat oven to 350 degrees Fahrenheit.

Drain sweet potatoes and layer with apples into a baking dish (about 9x9). Sprinkle in the pecans.

Mix together dry ingredients. Cut in butter. Sprinkle over baking dish.

Cook for 30 minutes.

Wednesday, September 2, 2009

Eggplant in Tomato Sauce

I decided I'd try to introduce a little more variety into the vegetables I feed my family. At first I thought I'd add the eggplant to a pasta sauce and serve it over pasta, but when I went to make the dinner I realized I had much more eggplant than tomatoes. When I mixed it up I realized it didn't really need the pasta at all.

  • One large eggplant peeled and cut into cubes
  • 1 tablespoon olive oil
  • garlic salt
  • Parmesan cheese
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 tablespoon basil

Heat the oil in a pan. Add eggplant. Sprinkle salt over eggplant. Brown on all sides. Sprinkle cheese over browned eggplant and let melt.

Add tomatoes, sauce and basil. Simmer for 10 to 20 minutes. Sprinkle with cheese and serve warm.