Recipes & Hospitality

Recipes, cooking tips, and practical ideas for creative homemaking and gracious hospitality from recent issues of An Encouraging Word.

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Red Pepper and Zucchini Saute
Although simple to prepare, this side dish is colorful and flavorful. It uses the sweet red pepper, the most nutrition-packed bell pepper of all. Wonderful with grilled chicken breasts.

2 sweet red peppers
2 medium or 4 small zucchini
1 tablespoon olive oil
1 1/2 cloves garlic, minced
salt and pepper to taste

Wash vegetables. Cut red pepper to bite-sized pieces (strips or squares, your preference). Halve or quarter zucchini (if using medium-size) and slice. Saute' zucchini in olive oil for about 15 minutes until slightly soft. Add garlic and stir. Then add peppers. Continue to saute' for 3-5 minutes longer. Salt and pepper to taste.

Red Cauliflower Caramel Corn

 

This easy recipe requires just three ingredients, and it is a fun and tasty one! Its name refers to its popcorn-like appearance and to the high-temperature roasting-process called caramelization, which brings out the natural sweetness of this vegetable. The browner you allow this to become, the sweeter to the taste.

 

1 head cauliflower

4 tablespoons olive oil

1 teaspoon salt

 

Preheat oven to 425 degrees. Cut cauliflower florets off of core into approximately 1-inch pieces. Discard core and thick stems. In large bowl or plastic bag, toss florets in oil and salt, covering thoroughly. Spread cauliflower on a baking sheet. (For easier clean-up, line sheet with parchment paper.) Roast for approximately 1 hour, turning florets 3 or 4 times during roasting. Cauliflower is done when it is at least golden brown, but the browner the florets, the sweeter they will taste. Serve immediately.

Red PepCrustless Vegteable Quiche

Perfect for lunch or dinner, this main dish is a favorite in our house and with our friends.

 

6 eggs

1/2 cup milk

3/4 cup cottage

1/2 cup mozzarella cheese (shredded)

1 1/2 cup broccoli florets (cooked crisp and drained)

1 1/2 cup spinach (cooked and drained thoroughly)

1 tablespoon olive oil

Salt and pepper to taste

 

Preheat oven to 375 degrees. Beat eggs in medium-sized bowl. Add milk and continue to beat. Then add cheeses, vegetables, oil, salt, and pepper. Pour into a deep, lightly-oiled casserole dish. Then place casserole dish into a 9x13 pan filled with 1-2 inches of hot water. Bake for about 45 minutes or until center is set and a knife, inserted into quiche, comes out clean.

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~ contributed to An Encouraging Word by Linda Kaiser

Zucchini Bread

One of my favorite ways of using up the abundance of zucchini I generally receive is to make sweet zucchini bread. Often, I shred the zucchini all at once and store it in the freezer in the quantity necessary for this recipe. Then, all year long, my family can enjoy this vegetable recipe.

4 eggs
1 cup brown sugar
2/3 cup sugar
2/3 cup vegetable oil
2 1/2 cups grated zucchini
2 teaspoon vanilla
3 cups flour (all purpose or wheat)
1 teaspoon cinnamon
1/2 tsp ground cloves
2 tsp baking soda
1/2 tsp baking powder
1 teaspoon salt
1 cup chopped nuts

Preheat oven to 350 degrees. Beat eggs. Stir in sugars, oil, zucchini and vanilla. Combine dry ingredients; stir into zucchini mixture until well-mixed. Stir in nuts. Pour into two bread pans, greased bottoms only. Bake approximately 1 hour. Cool thoroughly before slicing. Stores at room temperature 3-4 days. Otherwise, freezes well.

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