Thursday, July 10, 2008

Garden Recipes

I left what I thought would be adequate space for a path in the garden, but those plants sure have proven me wrong! I don't remember bean plants ever being this tall. And I've been chopping leaves off of my broccoli and zucchini plants to make room for the peppers and peas.

Here's the list of veggies in case I piqued anyone's curiosity with my last garden post:

in the main garden:
red peppers
green peppers
sugar snap peas
swiss chard

in a smaller bed:

Now I am in search of great recipes. I can hardly keep up with this stuff! If you have a recipe using any of the above-listed veggies that you really like, please, please, pretty please write it in a comment on this post. I enjoy all of these veggies plain, but I would love to expand my repetoire and make some things that the whole family will love.


thedietrichs said...

Hey Mandy,
A quick and easy way to use your broccoli, peppers, and zuccini is pasta primavera with chicken.
Boil the noodles, adding the veggies about 5 minutes before the noodles are done. You can make your own alfredo sauce, but to be super easy you can get it in a can next to the spaghetti sauce, My kids love it, mostly eating the noodles though.
Also sautaining them with a little olive oil and chicken is good. Serve again over noodles or rice.
I hope that helps. I also have a great recipe for tomatoes when you get a ton of them.

MaryBeth said...

What are you doing with your swiss chard?!? My DH planted it, but I don't know what to do with it...

Six-Pack Momma said...

I am very good at killing vegetable I'm not the one to ask...hehe!!

Six-Pack Momma said...

Hey there! I can make your clippies any time...would you like three matching sets, or three different colored ones? Also, e-mail me with your address and I can send them to you.

I enjoy reading your blog. Some poeple wonder how I do it with six kids...EASY...I had them one at a time. You are quite the woman!!

Mandy said...

I like to just steam the swiss chard and eat it with a little bit of salt. The kids love it too, and get second and third helpings! It is also good in soups, like wedding soup. You can pretty much use it like spinach. It has a more subtle flavor than spinach. I like it better.

Mandy said...

Thanks for the idea Bethanie!

Linda said...

I love just plain salads, like carrots, lettuce, tomatoes and cucumbers, that's it. It's so refreshing. But I only like zucinni fried. Sam is great at frying it soft with some summer squash and then we put in some spagetti sauce and top it with cheese. Delicious. Last time we chopped up some left over chicken into it and it was even better. Sam thought it would have been heaven with some sausage.
Well, there are my thoughts, hope they help.

Carol Kohser said...

Hi Mandy,
This is a favorite of mine, my mother, and my neighbors. I found this recipe but I add chicken nuggets, or cut up pieces of chicken and it is loved by all.
(Oh, I also add home grown corn,etc when I have it)

. Zucchini Supreme

6 cups of zucchini, cubed
1 large onion, chopped
1 package of Stove Top Stuffing Mix
1 Stick of butter or margarine
1 cup of sour cream
1 can of cream of chicken soup
8 ounces of New York white sharp cheddar cheese.(I use regular cheddar cheese)
Boil zucchini and onion in salted water 10 minutes or until done. Drain and set aside. Toss stuffing crumbs and seasoning packet with melted butter or margarine. Put 1/2 in bottom of 9x13-inch baking pan. Mix together sour cream, cream of chicken soup and cheddar cheese. Add zucchini and mix well. Spoon over stuffing mixture in pan. Top with remaining stuffing mixture. Bake at 350ºF. for 25 minutes

Carol K. said...

Baked Zucchhini Quiche

3 Cups of thinly sliced or shredded unpeeled Zucchini
1/2 cup of grated cheese
1 Cup of Bisquick
1/2 Cup chopped onion
1/2 teas of oregano
2 teas of chopped fresh parsley
1/2 teas of seasoned salt (opt)
1 clove minced garlic
1/2 cup of oil
4 beaten eggs

preheat oven to 350 F Mix all ingredients. Bake in greased 9x13 dish, 30-40 minutes until golden brown. Cut into squares, about 2x1 inch

Carol K. said...

Here's 2 more that everyone liked.

Zucchini-Apple Pie

two 9-inch pie crusts, unbaked
4 1/2 cups of zucchini, cut lengthwise
1 3/4 cups of granulated sugar
a pinch of salt
2 teaspoons of all-purpose flour
1 1/4 teaspoons of cinnamon
1/8 teaspoon of nutmeg
1/2 teaspoon of cream of tartar
2 teaspoons of lemon juice
2 teaspoons of butter or margarine
1 large Green baking apple

Preheat oven to 375ºF. Peel zucchini, cut lengthwise, remove seed and cut as you would for apple pie. Cook in boiling water until BARELY tender (about 2-3 minutes. Drain. Cool in ice water for 5 minutes then drain again. Pare and slice apple. Mix zucchini and apple together with rest of ingredients. Pour into prepared crust. Dot with butter or margarine. Cover with the top crust and crimp the edges to seal. Bake 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover it with pieces of foil or take an aluminum (throw-away type), cut out the middle and place the cut-out edge over the crust edge of the pie.

Zucchini Oatmeal Cookies

1/2 cup of margarine
3/4 cup of honey
1 Egg
2 cups of Whole Wheat Flour
1 teaspoon of Baking Soda
1 teaspoon of Ground Cinnamon
1/4 teaspoon of ground Cloves
1/2 teaspoon of ground Nutmeg
1/4 teaspoon of salt
1 cup of grated Zucchini
1 cup of rolled Oats
1 cup of chopped Dates or Raisins


Cream margarine with honey. Add egg and beat well. Sift flour with soda, cinnamon, cloves, nutmeg and salt. Add flour mixture alternately with zucchini to egg mixture. Stir in oats and dates. Drop by teaspoons onto greased baking sheets. Bake at 375ºF. for 10 to 12 minutes. Serves 60 Created by: Leigh Hinkelman, USC Medical Center
Nobaody can tell that the pie is zucchini-it tastes just like apple. You have tried the cookies, so you know what they are like. Enjoy! Enjoy! Enjoy!