Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

Broccoli Salad

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This is my favorite summer side salad, I am actually very happy to have it as a meal! It is so delicious with fresh picked Broccoli, crispy Hardwood Bacon, Crispy Gala Apples, Chopped Hazelnuts, Slivered Almonds, Cabot White Sharp Cheddar Cheese, Zippy Red Onion and Dried Cranberries.

It’s like a Cobb salad but instead of lettuce, broccoli is the main star.

Broccoli Salad

 

Our friend Jenny picked this HUGE Broccoli from her Veggie Garden and left it on our kitchen table! Lucky me, so immediately I thought of making a delicious salad with it! Thank you Jenny and Carol!!

Broccoli Salad

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HAM CHEESE VEGGIE LO CARB MUFFIN

by 8 Comments

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Now that the holidays are over and we can get back to our healthy groove, readers are requesting Lo Carb recipes!

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Ham, Cheese, Veggies and egg beautifully whipped up to be a Lo Carb, guilt free muffin.

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I used my Pampered Chef Muffin pan, no need to spray this non-stick pan. I filled each cup with sauteed veggies, ham and poured egg mixture to the top, sprinkled with cheese.

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The muffins rise while in the oven, like a souffle, but then deflate after cooling down.

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Serve warm. Refrigerate left overs, heat for 1 minute in microwave for a quick breakfast.

Serves 6.

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HAM CHEESE VEGGIE LO CARB MUFFIN
Author: 
Recipe type: Baked
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
 
This is a delicious and easy, guilt free entree, Lo Carb! You can substitute the ham for bacon, sausage, or turkey sausage. Cheddar cheese can be subbed too! Add any type of veggie you like. Have fun with this recipe!
Ingredients
  • ½ cup red onion, chopped
  • ½ orange pepper, seeded and chopped
  • 6 Bella Portobella Mushroom, chopped
  • 1 cup ham, chopped
  • ½ cup cheddar cheese, grated
  • 12 eggs, beaten
  • ½ cup milk
  • 1 Tbsp dried Fine herbs ( Penzey's Spices)
  • 1 Tbsp Butter
Instructions
  1. Preheat oven to 350 degrees.
  2. In a saute pan, melt butter, saute onion until soft, add pepper, mushrooms, saute for another 2 minutes, add ham saute for 2 minutes. Set aside.
  3. In a large bowl, whip eggs until blended, add milk, whip again, add herbs.
  4. In a non stick muffin pan, add 1 tsp of ham and veggie mixture to bottom of muffin pan, fill up with egg mixture, sprinkle with cheese.
  5. Bake in oven for 20 minutes or until not jiggly. Let cool for 2 minutes. Serve while warm.

 

PINEAPPLE KALEJITOS

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If you like Mojitos and you like Kale, then you will love these Pineapple Kalejitos!

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Delicious and refreshing, pineapple, kale, mint and lime….a wonderful summer cocktail.

My kale is flourishing in my garden beds!

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This cocktail has a refreshing zing from healthy mint, an herb that relieves stress, this is always needed!

 

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Fresh Kale, Lime and Rum

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Nothing better than freshly cut sweet pineapple for your summer cocktail!

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Serve over ice for a very frosty Pineapple Kalejito!

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Salute! A Votre Sante! Cheers!

I am heading off the Round Up with my wonderful Cocktail!!

Pineapple Kalejitos

Ingredients

  • 1/2 cup torn kale leaves

  • 1/2 cup mint leaves, plus 2 sprigs for garnish

  • juice of 2 limes (about 1/4 cup)

  • 1 cup fresh pineapple ( cut into chunks) , plus 2 chunks for garnish

  • 2 tablespoons sugar

  • 4 ounces white rum

  • 1 cup ice

Directions

  1. Combine all ingredients in a blender and blend on high speed.

  2. Pour over 2 glasses filled with ice.

  3. Garnish with mint sprigs and pineapple chunks, serve immediately.

Serves 2

 

I thought I would try this delicious combination for a summer cocktail for our Summer Drink Round Up group!

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I have teamed up with some of the most wonderful and fantastic bloggers!

You get to hop around and have even more DRINKS!!

Make sure you stop at each one and leave them some “sweet” comments 🙂

Cooking from a SAHM Cherry Chocolate Shake

Tampa Cake Girl Melon Pucker Martini

Hun What’s for Dinner Mommy’s Cherry Coconut Milkshakes

 

Crumbs in my Mustachio Spiked Shortcake Italian Soda

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The Rowdy Baker Huckleberry Hurricane

Huckleberry hurricane

 

 LINKED UP: MMbadge2

 

 

Stuffed Squash Blossoms

by 16 Comments

I love everything about summer, especially seeing  what is growing my vegetable garden. My kale, basil, and tomatoes are explosive. We have had huge thunder showers, so I haven’t had to water much lately. My zucchini and squash blossoms are just coming out.

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When my neighbor told me that he has lots of butternut squash blossoms and zucchini blossoms and would I like some, I couldn’t get my sandals on fast enough!

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I decided to stuff them with Mozzarella, Parmesan Reggiano and Basil. You can actually stuff blossoms with any kind of cheese that you like, ricotta, goat, gruyere, or with meat or rice. I have had them many ways, all so delicious.

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For 7 Blossoms, I grated about 1 cup of Mozzarella Cheese and added about a 1/4 cup of Parmesan Reggiano Cheese, I ripped up freshly picked basil leaves and stuffed the blossoms.

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Twist the ends closed and try to pinch the blossoms closed so that the cheese doesn’t fall out. IMG_3036

Dip stuffed blossoms in flour, then in egg, then again in flour

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Fill skillet pan with about an inch of vegetable oil, carefully place stuffed blossoms in pan on medium high heat, saute until golden brown.

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These are a delicious summer treat, a perfect appetizer with a cold glass of Chardonnay!

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Stuffed Squash Blossoms

Ingredients:

  • 12 squash blossoms, stamen removed
  • 8 oz mozzarella, grated
  • 1/4 cup Parmesan Reggiano, grated
  • 3 large basil leaves
  • 1 cup flour
  • 2 eggs
  • Vegetable oil
  • 1 tablespoons sea salt plus more for garnishing
  • 1/2 tablespoon pepper

Preparation:
Wash squash blossoms. Take the stamen out from inside the blossom.  Pat dry. In a small bowl, combine Mozzarella , Parmesan, and basil. Carefully fill the blossoms with the cheese mixture. Twist the top of the blossoms to close off, repeat with remaining blossoms.

Place the flour in a shallow bowl and add the pepper and salt, mix.  Beat the eggs in a bowl and place next to the flour. Cover the squash blossoms in flour mixture, then in the egg wash and back in the flour, until very well coated.  Repeat with remaining blossoms.

Pour oil into a  rimmed frying pan, filling about 2-3 inches.  Heat until hot but not smoking, about 350-380 degrees.  Carefully fry blossoms in batches, until a nice golden brown color.  Serve warm.

Recipe adapted from Epicurean Mom

Stuffed Squash Blossoms

Israeli Salad

by 9 Comments

One of my first jobs was working in an Israeli Restaurant in the Valley. I learned a lot that summer. Not only did I waitress, but I cooked and learned how to prepare so many amazing Israeli dishes. This was a Mom and Pop restaurant and Mom and Pop didn’t speak very much English. So we did a lot of communicating through our love of food. One of my favorite dishes that I ate every day was Israeli Salad. It is such an easy delicious addition to any meal. All you need are tomatoes, cucumbers, onions, preferably red, lemon juice, Olive Oil and I added grilled corn for fun. I am so lucky to have so many nice friends who are growing abundant amounts of veggies in their garden, I am able to make my favorite Israeli Salad.
 
Dice Cucumbers
Dice Tomatoes
Dice onions
 
Squeeze the juice from 1/2 lemon

Israeli Salad

Ingredients

  • 6 cucumbers, diced
  • 4 roma (plum) tomatoes, diced
  • 1/2 red onion, diced
  • Grilled Corn on the Cob (corn cut off cob)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons fresh Lemon Juice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Directions

  1. Toss the cucumbers, tomatoes, onions and corn together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.
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Easy One Pot Beef Stew

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Easy One Pot Beef Stew. One pot meals are a this cook’s dream. I really don’t care for cleaning a lot of bowls and pots. One pot is enough to clean. With no cleaning to do, I have more time for eating and cooking! On this rainy, cloudy day, comfort food is number one on my list. Easy one pot beef stew is a perfect comfort meal. This is an easy meal that you can cook in the oven or slow cooker. It will be one of your favorites too. Serve with a chunk of French Bread or serve over egg noodles. Delicious!
Here’s what you will be needing for yummy beef stew: Beef Chuck, Tomato Paste, Balsamic Vinegar, Flour, Salt and Pepper, Onions, Garlic, Potatoes, Carrots, Celery, Beef Stock, Water, Oregano, Rosemary, Thyme and flat leaf parsley.
Place beef, tomato paste, flour, salt and pepper in pot.
Chop onions into slices.
Cut potatoes into chunks
Cut carrots into chunks.
Cut celery into chunks.
Place vegetables and herbs into pot.
Fresh herbs and fresh veggies, make the perfect stew.
Pour in beef stock and water.
Stir up all ingredients for stew.
Make sure you have enough liquid to cover beef and vegetables.
Cook until meat is fork tender. About 2 1/2 -3  hours.

Ingredients

  • 3 pounds Beef Chuck, trimmed of visible fat and cut into 1 1/2 -inch cubes
  • 1/3 cup tomato paste
  • 3 tablespoons Balsamic Vinegar
  • 2 tablespoons flour
  • Grey salt and fresh ground Pepper
  • 1 pound medium onions ( about 2) cut into slices
  • 1/2 pound Yukon Gold potatoes ( about 3) well scrubbed, cut into chunks
  • 5 stalks celery with leaves, cut into chunks
  • 1 pound carrots, well scrubbed, cut into chunks
  • 6 garlic cloves smashed
  • 4 cups water
  • 2- 26 ounces low -sodium beef stock
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 4 sprigs flat leaf parsley

Directions

  1. Preheat oven to 350 F.
  2. In an 11 quart roaster/ broiler pot, with a tight fitting lid, combine beef, tomato paste, vinegar, flour and salt and pepper. 
  3. Add chopped vegetables and herbs, water and beef stock. 
  4. Stir stew every 1/2 hour or so.
  5. Cook for 2 1/2 – 3 hours or until meat is fork tender. 
  6. If desired, season with salt and pepper. 
  7. Remove herb stems.
  8. Serve beef stew with crusty French Bread.

8 servings

Adapted from Martha Stewart Living

I have linked up to these fabulous blogs!

                                                                             

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