Cooking - for a new lifestyle (Our Test Kitchen)

I found a HUGE zucchini at  the Talbotville Berry Farm yesterday  and knew I had to stuff it! 1) Trim off the top of my zucchini,  so it looks like a boat. Then hollow out the seeds,  reserving any of the meatier parts. 2) In a food processor blend: reserved zucchini tomatoes celery onion  garlic green peppers ***but you could any vegetables like: mushrooms carrots etc. to make a vegetable chutney. 3) In a bowl mix:  any ground meat (beef and venison here this time) bread crumbs 1 egg salt and pepper italian seasoning 4) Stuff the meat into the zucchini 5) Pour the chutney over the length of the zucchini 6) Bake at 300 (I had to use my turkey roaster) for about an hour. 7) Sprinkle with grated cheese or parmesan 8) Broil for a short time to melt the cheese Serve with rice or egg noodles, by slicing off "steaks". The family liked it "plain" this way, but I would have liked a...

Well, when you think of a side dish does celery come to mind??? Not for me. This is an item reserved for recipes and salads (and cheese whiz!) As my previous posts have done this week, I am using up bits and pieces of leftovers in my fridge, freezer and baking cupboards! So I was happy to find yet another recipe for this week that would accomplish doing this. 1/4 cup margarine 2 medium / large carrots chopped 1 cup frozen corn 1/2 cup of water or chicken stock 1 tsp garlic powder Sautee slowly until carrots are tender. Covered. **Add 1/4 cup of liquid if more is needed. 1 cup chopped onion 3 cups celery (mine was pretty beat up...the tail end of a head of celery) Add to the pan. Continue to sautee until celery is tender. Covered. 1 package of  sweetener **no sugar so I used a substitute (1/2 tsp sugar) 1/4 tsp thyme (we used italian spice) 1 tsp salt (omitted) 1/2 can of diced tomatoes (or 2 large tomatoes diced)some juice r...

We've been making this quick and easy salad for over 10 years now. 1 pound of ground beef Taco seasoning (optional) 1 pepper (can be green, red, orange, yellow or maybe a little bit of each)-chopped 1/2 onion-chopped 2 pieces of celery-chopped 1/2-1 Tbsp of butter 1 head of lettuce-shredded 450g of cheddar cheese-shredded 1/2 large bottle of Russian salad dressing (or 1 full small bottle) 1 Bag of crushed up tortilla chips Sour cream to top. 1. Cook up the ground beef and drain the grease. If you'd like a little bit of flavor, add in one of those small packets of Taco seasoning. 2. After chopping the pepper, onion and celery, saute them together in the butter before adding them in with the ground beef. Set aside. 3. Shred the lettuce and the cheese. 4. In a large bowl, add ground beef and vegetable mix, shredded cheese and lettuce. Mix. 5. While mixing, add in handfuls at a time of the tortilla chips to crush with the spoon. Also start adding the Russian dressing. 6. When finis...

Mum got this recipe from a coworker of her's when we lived in Milton and she was at either Port Credit or the Milton branch. The whole family enjoys it and often my brother will go for seconds. 1 can Mushroom Soup 1 can Cream of Chicken Soup 1lb boneless skinless chicken (cooked & cubed) Seasoning of Oregano & Italian Seasoning 1/2-1 pepper diced 1 onion diced 1 cup frozen peas (rinsed) 1 cup celery chopped 1 can milk Chinese Noodles Toast Chicken- Season meat with oregano & Italian seasoning before cooking thoroughly. Cut into cubed pieces. Cut up pepper (can be any colour, we chose yellow since there is already a lot of green), onion and celery, sautee before combining with the rest of the ingredients. Bake in casserole dish at 375 for 45 mins covered. (If dish does not have a lid, tin foil works wonders. Add in Chinese noodles last 5 mins of cooking time. Pour over slice of dry toast and serve. :) Enjoy.