October Eats

fall-table

Tomato Soup with Sausage and Croutons

1 medium eggplant

2 medium zucchini

2 tablespoons olive oil

14 ounce kielbasa

28 ounce can crushed tomatoes

1/2 cup chopped, fresh basil

1 clove garlic

1 cup seasoned Italian croutons

In a large sauce pan or Dutch oven add the olive oil. Dice the eggplant, zucchini, and garlic and add it to the olive pan. Over medium heat, sauté for about 10 minutes. Cut the sausage in chunks, add to the pan. Pour in the crushed tomatoes and basil. Simmer for another 10 minutes. Serve in soup bowls, sprinkle croutons on top.

Cheese Crackers

1 cup cheddar cheese, grated

1/2 cup all-purpose flour

2 tablespoons melted butter

1/2 teaspoon dried or fresh chopped chives

2 tablespoons water

Preheat oven to 375, and cover a cookie sheet with parchment paper

In a mixing bowl, add cheese, flour, butter and chives. Add just enough water to make a stiff dough. Don’t over mix. Roll dough into small balls. Flatten with a fork dipped in flour. Place on greased cookie sheet and bake about 15 minutes or until golden brown/ Makes 20 crackers.

Pizza Casserole

4 slices of leftover pizza, cut into 1 inch cubes

4 eggs

1 cup of milk

1/2 teaspoon Italian seasoning

2 ounce can of black olives, drained and sliced

1 cup of Mozzarella cheese, shredded

Coat a 9 inch square baking dish with cooking spray. Spread pizza cubes evenly in baking dish. Mix olives, eggs, milk, Italian seasoning, and pour over pizza in baking dish. Use a spatula to press pizza cubes into egg mixture until fully coated. Sprinkle cheese evenly over top and bake in a preheated oven at 350 for about 30 minutes. Cool slightly and cut in squares. Serves 6

Lemon Rosemary Chicken

4 boneless, skinless chicken breasts

4 lemon wedges

8 fresh rosemary sprigs

1/2 teaspoon poultry seasoning

3 tablespoons olive oil

For easy clean-up, line a cookie sheet with foil, and spray with cooking spray. Mix the olive oil and poultry seasoning together. Arrange the lemon slices on the cookie sheet, place two sprigs of rosemary on each lemon slice, place the chicken breasts on top of the lemon/rosemary. Using your hands, coat the chicken with the olive oil/poultry mixture. Bake in a preheated 375 oven for about 30-35 minutes. Serves 4.

Good For You Granola

Whisk together 2 egg whites and 2 tablespoons olive oil in a medium size mixing bowl

Add 4 crumbled rice cakes

1 cup of dry oatmeal

1 cup mixed nuts

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Mix well, and spread on a greased baking sheet. Bake in a preheated 350 oven for about 20 minutes.

Warm Chili-Garlic Olives

2 tablespoons olive oil

1 clove garlic, diced

1/2 cup sliced black olives

1/2 cup sliced green olives

1/2 tablespoon minced, fresh rosemary

1/2 tablespoon red pepper flakes

1/2 tablespoon grated orange rind

Heat the oil in a skillet over medium heat and saute’ the garlic for 1 minute. Add the olives, red pepper flakes, rosemary, and orange rind. Cook on medium heat for about 3 minutes. Serve warm. I prepared this to go with some grilled pork chops. Big hit with the company !

Cookie Cups

Use store bought cookie dough to make easy, edible bowls for desserts like ice cream , pudding or fresh fruits. Spray a muffin tin with cooking spray, and mold the cookie dough inside each cup. Bake in a preheated 350 oven until golden brown, about 15 minutes. Let cool completely before removing. Add warm apple pie filling to the cups and top with cool whip, or fill with vanilla pudding. Add sliced bananas for a quick dessert.

Blessed Be, sweet ones.

~ Meadow Walker

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1 Comment on October Eats

  1. Reblogged this on ravenhawks' magazine and commented:
    Love your recipes

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