“This is what the past is for! Every experience God gives us, every person He puts in our lives is the perfect preparation for the future that only He can see.” –Corrie Ten Boom, ‘The Hiding Place.’
- 8 zucchini
- 1 onion, chopped
- 1/2 cup butter
- 1 cup sour cream
- 1/3 cup grated Parmesan cheese
- 3/4 cup bread crumbs
- 1 tablespoon butter, melted
Grate zucchini. Soak in salt water for 3 minutes. Drain. Press out all possible water. Saute onion in butter in 1 1/2 quart flameproof baking dish. (Sometimes old recipes say things in such a way that you know they are old recipes). Add zucchini. Stir fry 2 minutes. Blend in sour cream and Parmesan cheese. Combine bread crumbs and melted butter. Sprinkle zucchini. Cover. Bake at 350 degrees for 20 minutes. Uncover. Bake 10 minutes more. Serves 8.
The most effective way to do it, is to do it. –Amelia Earhart
Thanks to Adam for introducing me to coconut oil.
Wash sweet potato and then pierce it with a sharp knife in several places to allow steam to escape. Rub potato with coconut oil. Bake in preheated oven (425 degrees) until tender. It takes about an hour in my oven. Slit the potato open and sprinkle it with cinnamon. You can add butter but it tastes great with just the cinnamon alone.
“Be yourself; everyone else is already taken.” –Oscar Wilde
Adapted from Cooking Light Magazine. Makes 4 servings.
- 1 bunch fresh asparagus, trimmed
- Cooking spray
- Pepper to taste, sea salt (optional–you have a lot of salt in your soy sauce)
- 2 tablespoons butter
- 1 teaspoon soy sauce
- 1 tablespoon balsamic vinegar
Preheat oven to 400 degrees. Arrange asparagus on a baking sheet. Coat with cooking spray and season with salt and pepper. Bake asparagus 12 minutes in the preheated oven, or until tender and starts to caramelize. If you take it out while still crunchy and fresh in the middle, it’s not as good. Pour sauce on asparagus immediately on taking it out of the oven, so it will sizzle. Can use this sauce over salmon or whatever else you are baking with the meal.
Melt the butter in a saucepan over medium heat and slightly brown it (If you’re not used to doing a brown butter, all you have to do is put it in a saucepan over medium low heat for about 5 minutes or until it’s nutty and brown. Then spoon off the milk fat (butter foam) and discard. What you’re left with is a clear, rich brown butter. Because you lose a little volume by discarding the foam, always add a little bit more butter than called for in the original recipe). Then, remove from heat and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus and enjoy.
“War must be, while we defend our lives against a destroyer who would devour all; but I do not love the bright sword for its sharpness, nor the arrow for its swiftness, nor the warrior for his glory. I love only that which they defend.” –J.R.R. Tolkien, The Two Towers
Source cite: http://www.peanutbutterandpeppers.com/.
- 4 carrots, peeled
- 1 tbsp butter, melted
- 1 tbsp honey
- 1/4 tsp salt
- 1/4 tsp pepper, ground
- preheat oven to 425
- Line a baking sheet with aluminium foil and spray with cooking spray. Set aside.
- Peel your carrots, and slice into thirds and slice again vertical. You want the carrots to be the same size.
- In a small bowl whisk together butter and honey and pour over the carrots. Season with salt and pepper.
- Place on baking sheet and roast for 15 – 20 minutes or until carrots are tender.
Good humor is one of the best articles of dress one can wear in society. –William Makepeace Thackeray
I got this tried and true recipe as a newlywed.
- 3 tablespoons butter
- 1 onion, chopped
- 2 (10 ounce) packages chopped frozen broccoli, thawed (I use fresh, steamed broccoli)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup shredded sharp Cheddar cheese
- 1 cup mayonnaise
- 2 eggs, beaten
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon seasoned salt
- 1 1/2 teaspoons lemon juice
- 12 buttery round crackers, crushed fine (I use crushed croutons)
- 2 tablespoons butter
- I add a half a cup of instant rice and extra soup/milk to absorb the rice
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
- In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
- Bake uncovered in preheated oven for 45 minutes, until hot.
I got this recipe from Ourbestbites.com
- 1 lb. (actually, just a little bit more)…maybe 1 1/8 lb.) fresh green beans
1/2 lb. bacon
1/2 red onion, sliced
3-4 cloves garlic, minced or pressed
2 Tbsp. sugar
2 Tbsp. soy sauce
1/2 tsp. Kosher salt
Lots of freshly-ground pepper
Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.
Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl. Make sure your onions are sliced, garlic is pressed (or minced).
Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Pour bacon drippings out of pan (use an empty tin can like an OJ can). Return a couple tablespoons of bacon drippings to the pan. Otherwise, just use some olive oil and heat pan to medium-high heat. When the pan is hot, add onions and garlic. Give them a quick stir and then add beans to boiling water. Place colander in a clean sink. Boil for one minute; you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. After one minute, drain beans in the colander in the sink. Once beans have been drained, add them to the onions and garlic. Stir fry 2-3 more minutes. Give your sauce a quick stir and then pour on top of the beans. Keep stir-frying until the beans get kind of glazy for another 2 minutes.
Add crumbled bacon and lots of freshly-ground pepper to the beans. Keep stir frying until the sauce sticks to the beans and the bacon. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.