a little of each

A family's cookbook

Roasted Summery Vegetables March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:37 pm
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I made this constantly one semester during graduate school. It would be wonderful with warmed goat cheese on crostini.



1 red bell pepper, seeded and chopped into 1-inch pieces

1-2 yellow squash, sliced into circles, then halved

1-2 leeks, rinsed and sliced (white and light green parts only)

4 oz mushrooms, halved

1 Tbl olive oil

2-3 Tbl balsamic vinegar

1 Tbl Italian Seasonings (herb mixture: oregano, thyme, basil, etc.)

salt and pepper



Toss in a casserole dish. Bake at 350 for 30 minutes. Toss again and bake for another ten minutes or so. All quanities can be altered according to taste.


Other variation:  add fresh halved tomatoes and cilantro with a little cumin sprinkled on top. Omit the Italian Seasonings.


Squash Casserole

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:35 pm
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From “Paula Deen & Friends Cookbook.” Serves eight.


This side dish was served with the grilled pork tenderloins for Nana Betty’s birthday in 2005.



6 medium summer squash
1 small onion, chopped
1 ½ cups sharp cheddar cheese, grated
½ cup mayonnaise
10 soda crackers, crumbled

1 egg, lightly beaten

2 Tbl butter, melted

salt and pepper


Preheat oven to 350 degrees. Spray an 8 inch square dish with vegetable oil cooking spray. Cut the squash into ¼-inch slices. Place the squash and onion in about 2 inches of salted water in a medium saucepan. Bring to a rolling boil, then reduce the heat to medium-low and simmer until the squash is very tender, about 10 – 12 minutes. Drain the squash. In the same pot, mash the squash and onion with a fork; you should have about 2 cups of cooked squash. Add ½ cup of the cheese, the mayonnaise, and the crumbled soda crackers. Stir in the egg and butter. Taste; add salt and pepper as needed. Pour into prepared baking dish. Top with remaining 1 cup of cheese. Bake for 25 minutes, or until the cheese is melted and the casserole is bubbly.


Oriental Cole Slaw

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:34 pm
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Mix together:

2 lbs slaw mix

5 sliced scallions



½ cup sunflower kernels

½ cup slivered almonds

2 packages Ramen noodles



½ cup vegetable oil

¼ cup vinegar

½ cup sugar

2 Tbl soy sauce


Mix together just before serving.


Tortilla Slaw

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:33 pm
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From Firebird’s Restaurant via Aunt Doris via Stephanie


4 cups shredded coleslaw veggies (combination of green, red and Napa cabbages along with carrots and green onion)
2 cups tri-colored fried tortilla strips*
1 Tbl chopped fresh cilantro
¼ cup toasted pumpkin seeds
¾ cup Cilantro Lime Vinaigrette

Combine all ingredients, tossing gently to coat evenly.  Serve immediately!

Cilantro Lime Vinaigrette
¼ cup freshly squeezed lime juice
¼ cup cider vinegar
3 Tbl honey
½ cup chopped fresh cilantro
1 Tbl minced garlic
1 tsp salt
1 tsp pepper
½ cup olive oil
½ cup vegetable oil

In a blender or food processor combine lime juice, vinegar, honey, cilantro, garlic, salt and pepper.  Blend until well-combined.  With machine running, slowly pour in the oils and blend until emulsified.  Store in a covered container in the refrigerator.  Before serving, allow to return to room temperature and whisk or shake to re-emulsify.  Toss with slaw and serve right away.  Ole!
*  Take nine corn tortillas (use red, blue, and yellow – very festive looking) and cut into julienne strips.  Deep fry in 350 degree oil just until crisp – about one minute.  Drain well.


Aunt Annie’s Cole Slaw

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:31 pm
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½ head cabbage, chopped

¼ cup cream, whipped

3 Tbl sugar

3 Tbl vinegar

salt and pepper



Add sugar, vinegar, salt and pepper to the whipped cream just before the cream stiffens. Fold the mixture into the chopped cabbage. The sauce is good also on sliced cucumbers and onions.



Sweet and Sour Cabbage

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:30 pm
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From “Miriam’s Kitchen.”



1 red cabbage (~5 lbs)

½ cup margarine or olive oil

salt and pepper

1 tsp nutmeg

3 Tbl white vinegar

3 Tbl brown sugar

½ cup white raisins

½ cup dried currants

2 cups peeled apples, diced small



Cut away the core of the cabbage and shred crudely. Heat the fat in a large saucepan. Add the cabbage. Sprinkle with salt, pepper and nutmeg. Add the vinegar, sugar, raisins, currants and apples. Cover and bring to a boil. Cook for about 10 minutes, stirring a bit. Cook, covered, for 90 minutes, stirring occasionally. If desired, add more nutmeg and brown sugar to taste.


Skillet Red Cabbage

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:29 pm
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1 large purple onion, sliced and separated into rings

¼ cup butter, melted

½ tsp salt

½ tsp pepper

2 lbs red cabbage, cored and coarsely shredded

¼ cup red wine vinegar

3 Tbl sugar



Sauté the onion in the butter in a large skillet until tender. Sprinkle with salt and pepper. Cook the onion 15 minutes more until caramelized, stirring often. Toss shredded cabbage with vinegar and sugar. Gradually add to the onion in the skillet, stirring well. Cover and cook over medium heat 25 minutes or until cabbage is tender. Serve warm.