Sauteed Vegetables and Polenta Bake

This is an easy dish that takes less than 30 minutes...especially if you preheat the polenta as you prepare the vegetables. Needless to say, it's a great all in one dish that can be prepared in advance and served throughout the week.

First: Pre-Heat the Polenta

In the baking pan, spread the precooked polenta to make a 1/2 inch layer, heat in the oven (350 degrees).

Second: Saute the Veggies (in this order helps)

2 Zucchini (cut into 1/2 inch slices)

2 Yellow Squash (cut into 1/2 inch slices)

4 CUPS chopped spinach (add hand fulls of the stuff, you'll see why!)

1 Red or Maui Onion (cut into chunks, cook them till they sweat)

2 cloves Garlic (diced)

10 Sun-Dried tomatoes (chop up)

3 Sprigs Fresh Basil (chopped...it's a lot, but very tasty)

Couple of shakes of crushed red pepper (if you like to spice things up)

Freshly ground black pepper (2 turns is plenty, more if you like)

Three: Shred the Cheese

You'll need enough to cover the area of the baking dish. I prefer sharp cheddar cheese, use your imagination as it will only enhance the dish. (If you're really lazy/smart/short on time, the pre-shredded stuff works just great, too.)

Four: Spread The Veggies

Spread the sauteed veggies ontop of the polenta, then the shredded cheese on top of the veggies, and put the baking pan back into the oven to melt the cheese. Serve with warm garlic bread.

Posted by on Fri, 22 Jul 2005 00:51
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Smoked Salmon Baguette

This is a favorite sandwich of mine that can be served as an appetizer by serving on slices of the baguette. The recipe is simple, all you do is layer as follows in the baguette.

Cream Cheese (spread a layer, as thick/thin as you like cheese)

Grated Lemon Rind

Lox (not too much or it overwhelms the entire sandwich)

Red pepper (sliced into slivers or diced)

Chives

Capers (optional)

Red Onions (sliced into very thin layers)

Enjoy!

Posted by Karen Looker on Fri, 22 Jul 2005 00:17
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Sun-Dried Tomato Dip

MAKES 2 CUPS

This takes virtually a minute to make and can be served with crackers, chips, and fresh vegetables.

1/4 CUP sun-dried tomatoes, in oil, drained and chopped (8 tomatoes)

8 OUNCES cream cheese, room temperature

1/2 CUP sour cream

1/2 CUP good mayonnaise

10 DASHES Tabasco sauce

1 TEASPOON kosher salt

3/4 TEASPOON freshly ground black pepper

2 green onions, thinly sliced (white and green parts)

Puree (blend well) the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt, and pepper in food processor fitted with a metal blade (or blend until creamy by hand in a bowl). Add the green onions and pulse twice (stir in mix). Serve at room temperature.

For a creative twist, roll mixture in saran wrap and shape into a log, chill, and before serving, wrap chilled log into shredded cheese and serve. Log can be precut into slices for guests.

Posted by Karen Looker on Fri, 22 Jul 2005 00:07
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