Awhile back, someone posted a Vegetable Casserole recipe on Cooking Light’s Bulletin Board. It was incredibly simple to make and takes advantage of a number of fresh vegetables. I knew noone here would eat it besides me, but no matter. The recipe made it to the top of one of the piles on my desk, so since I had carrots and broccoli on hand, I decided today was the day. I tried to convince Nicholas that the zucchini in the recipe was a cucumber, since I know he loves them, but no dice. My kid is too smart for that. OK, vegetables done, but what else to make?
Ahh, that’s where my magazines came into play. Every time I take my mom to Physical Therapy, I take a stack of magazines with me to read while I’m waiting, and it’s been doing wonders for my backlog. I’m finally able to see the light and the end of the tunnel, which is good because there is no way I’m packing up magazines when we move. Something about that just seems wrong. So this afternoon, I had ripped out a recipe from Coastal Living magazine. Besides the wonderful decor and locations they showcase monthly, the magazine is a great place for seafood recipes, and tonight’s Baked Scallops Au Gratin came from there and did not disappoint. I happened to have panko bread crumbs on hand, so just needed the scallops. Another ridiculously simple dish to make, it was fresh, light and downright tasty. The nice thing about panko bread crumbs, if you haven’t used them before, is that they stay crispy. Love that. But the recipe is really only for a small amount, and no way would that satisfy The Husband’s appetite, so what else?
Next I went Asian, making a recipe for Grilled Asian Kabobs, except I skipped the kabob part. This recipe, again from a magazine, is usually in a Hellmann’s ad, and the sauce is OMG good, I swear to you. I don’t make too many recipes with mayonnaise, and lessened the quantity in this one, but it is definitely worthy to make again and again. The Husband usually skips past sauces with meat, but even he was eating this one. It’s going to be perfect for summer grilling, but in the meantime, don’t wait. No time like the present.
On with the roundup…
A year ago today… Elvis and Vegemite were in the building.
Sarah from Cucina Bella kicks us off tonight with a mouth-watering rendition of asparagus. Sounds delish! And speaking of Sarah, she is the Editor for Well Fed‘s Fit Fare, our network site dedicated to healthy eating. We have some openings for writers on the Fit Fare team. If you’re interested in joining us, drop me a line.
A Transition to Vegan is serving up a hearty Pinto Squash Soup recipe that could not be simpler:
Vanesscipes contributes the very unique Eggplant Burgers Simmered in a Tomato Mushroom and Wine Sauce and waxes rhapsodic about the good ‘ol days of grade school lunch boxes:
Claire from Cooking is Medicine relives some fond memories with her family’s Squash Casserole:
Soup’s on at A Fridge Full of Food, and this time, it’s a big pot of Red Potato, Turkey Sausage and Kale Soup:
Posted by luvItalian on the Cooking Light Bulletin Board
1 lb carrots cut diag., 1/2 inch slices
2 zucchini sliced, not too thin
small head of broccoli
small head of cauliflower
1/2 cup mayo (I used a little less than a 1/3 cup)
2 T grated onion
3/4 t horseradish
1/2 t salt
1/2 t pepper
1/3 cup breadcrumbs (I used panko)
1/3 cup grated parm. cheese
1/4 cup melted butter
Cook vegtables in small amount of salted water until crisp. Drain and reserve 1/4 cup of the liquid. Combine liquid, mayo, onion, horseradish, salt & pepper. Put vegtables into greased casserol dish & pour mixture over top, mix well. Combine cheese, breadcrumbs & butter and sprinkle over top. Bake 375 degrees ffor 15 – 20 minutes until bubbly.
Baked Scallops au Gratin
From 10/06 issue of Coastal Living
1/2 pound sea scallops
1/3 cup Japanese breadcrumbs (panko) or fine, dry breadcrumbs
2 tablespoons butter, melted
1 tablespoon fresh lemon juice
1 small garlic clove, finely minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place scallops in a lightly greased 1-quart baking dish. Combine breadcrumbs and remaining ingredients, and sprinkle over scallops. Bake at 425° for 15 minutes or until scallops are opaque and topping is golden.
Yield: Makes 2 servings
GRILLED ASIAN KABOBS
Recipe from Hellmanns
Preparation Time: 15 Minute(s)
Cook Time: 10 Minute(s)
1 cup Hellmann’s ® or Best Foods ® Real Mayonnaise (I used 1/2 cup)
1/4 cup apricot preserves*
1 Tbsp. reduced sodium soy sauce
1 Tbsp. Dijon mustard
1 clove garlic, finely chopped
1/2 tsp. ground ginger (I used half teaspoon of ginger paste)
8 uncooked shrimp or chicken kabobs (I used 1/2 lb of medium raw shrimp and 1 lb of chicken breast tenderloins)
4 medium green onions, cut into 3-inch pieces
Combine first 6 ingredients; reserve 1/3 cup. Brush kabobs with remaining sauce. Grill shrimp with green onion until shrimp turn pink. Serve with reserved sauce.
*Variation: Use orange marmalade or mango chutney instead of apricot preserves.