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Squash and Bean Chili Stew

My friend, Candace, got this recipe from Betty Crocker.  It uses lots of veggies and tastes good. I always thought you needed to  peel the squash but she doesn't and it cooks to a soft texture.

 

Ingredients

2 tablespoons vegetable oil
1/4 cup chopped onion
1 clove garlic , finely chopped
1 large red bell pepper , cut into 2 x 1/2-inch strips
2 medium poblano or Anaheim chili , seeded and cut into 2 x 1/2-inch strips
1 jalapeno chiles , seeded and chopped
1 cup cubed Hubbard or acorn squash (1/2 pound)
2 (14 1/2-ounce) cans each reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1 (15 1/4-ounce) can whole kernel corn , drained
1 (15-ounce) can pinto bean , drained

Directions:

 

Heat oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in bell pepper and poblano and jalapeño chilis. Cook 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling reduce heat. Cover and simmer about 15 minutes or until squash is tender. Stir in remaining ingredients. Simmer uncovered about 10 minutes, stirring occasionally, until zucchini is tender.

1 Serving: Calories 210 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 400mg Carbohydrate 36g (Dietary Fiber 8g) Protein 11g.

Nutritional Facts:

Serves: 6

Zucchini Coconut Bread

     I love coconut even more than zucchini so this is my favorite bread. I picked it up from someone at church when I lived in Chicago and have never come across it since. I have a lot of loaves frozen to keep me happy through this winter.  Bryan made some last week and put in 2 cups of semi-sweet and 2 cups milk chocolate chips -probably overkill on the chocolate but oh so good.  It was like eating a candy bar. Make sure you eat it warm.

Zucchini Coconut Bread

3 eggs

2 cups sugar

1 cup oil

3 cups grated Zucchini

2 tsp. vanilla

3 cups flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1 cup coconut

½ cup nuts (optional)

Mix all the above ingredients well.  Pour into greased loaf pans. Bake for 1 hour at 350*

Zucchini Bread

     It is that season.  Thanks to Dan and Alyssa we have been enjoying zucchini.  I love pretty much anything made with zucchini.  This recipe for bread from Bryan's mom is a good one. The best part is when it comes out of the oven and has that nice caramely crust.  If I don't watch myself I could just keep eating it. Sometime I am going to try making it with 1/2 cup applesauce substituted for a 1/2 cup of the oil, splenda and replacing some of the white flour with wheat.  It would probably still be really good and better for the diet.

Zucchini Bread

3 eggs

2 cups sugar

1 cup vegetable oil

2 cups grated zucchini

2 cups flour

¼ tsp. baking powder

1 tsp. salt

1 tsp. baking soda

2 tsp. cinnamon

2 tsp. vanilla

Set oven to 325* and grease 2 loaf plans.

Beat eggs and add sugar and oil. Add zucchini and mix well.  Sift together flour, baking powder, salt, baking soda and cinnamon. Mix into wet ingredients. Add in vanilla. Pour into the loaf pans and bake for 1 hour until toothpick comes out clean.

Tortellini Soup

     I'm visiting my sister this week and while she was working yesterday she had me make this soup for dinner.  It was good and full of vegetables.  We went out to her garden and harvested onions, carrots, potatoes (which weren't in the recipe but we wanted to use, peppers, squash and fresh basil -- Yum and so colorful. The recipe didn't call for salt and pepper but I think it is better with a little. The recipe is from the Ivory Family Favorites cookbook. You can make it without the sausage or just use 1/2 lb. and it is healthier and still tastes good

     Tortellini Soup
1 pound mild Italian sausage
1 onion chopped
2 cloves garlic, minced
1 cup water
2 (14 oz.) cans beef broth
1/2 cup white wine or apple juice
3 carrots, sliced
1 (28 oz) can crushed tomatoes
1 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
1 cup sliced zucchini (optional)
4 Tbsp. parsley, chopped
1 green pepper, chopped
8 oz. cheese tortellini (refrigerated or frozen)
Fresh grated Parmesan cheese

In large soup pan, brown sausage. Drain fat and add chopped onion and garlic, and cook until tender.  Add water, broth, wine or juice, carrots, tomatoes, basil, oregano, salt, pepper, zucchini, parsley and green pepper.  Simmer for 30 minutes or longer.  Add tortellini 5-10 minutes before serving and cook until tender, but not soggy.  Garnish each serving with Parmesan cheese.

Summer Vegetable Crepes

     Summer Vegetable Crepes

      This is another recipe from Eating Well which we enjoyed.  It uses a lot of the good veggies that are around at this time of year.  I couldn't find the ready to use crepes so I used whole wheat tortilla wraps. The sauce is good but I don't think you need as much as they have you use.  It is kind of tangy with the lemon and chives so I thought a little went a long way.

Ingredients

• 1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, divided, plus more for garnish
• 3 tablespoons low-fat milk
• 2 teaspoons lemon juice
• 3/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 2 cups chopped zucchini
• 1 1/4 cups chopped green beans
• 1 cup fresh corn kernels, (from 1 large ear; see Tip)
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 teaspoon freshly ground pepper
• 4 9-inch “ready-to-use” crêpes

Preparation

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Tips & Notes

• Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
• “Ready-to-use” crèpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

Nutrition

Serves 4  Preparation Time: 30 minutes

Per serving: 302 calories; 17 g fat ( 8 g sat , 6 g mono ); 46 mg cholesterol; 25 g carbohydrates; 15 g protein; 3 g fiber; 687 mg sodium; 485 mg potassium.