Showing category "Vegetables" (Show all posts)

Old Fashion Onion Rings

Posted by Penny Moline on Thursday, June 10, 2021, In : Vegetables 
1 large onion cut into 1/4 inch slices
1 1/4 cup all purpose flour
1 t baking powder
1 t salt
1 egg
1 cup milk
3/4 cup bread crumbs
salt and pepper to taste
oil to fry in

heat oil to 365 degrees
sperate the onion rings and set aside 
in a small bowl combine flour, baking powder and salt.  Dip all of the onion rings in the flour mixture and set aside
whisk egg, and milk into the flour and  dip the onions into it then into the bread crumbs
Fry until golden
Continue reading ...
 

GRILLED CORN WITH LIME CILANTRO BUTTER

Posted by Penny Moline on Friday, June 4, 2021, In : Vegetables 
8 T BUTTER SOFTENED
1 T FRESH LIME JUICE
1/2 t LIME ZEST
SALT AND PEPPER TO TASTE
1/4 CUP CHOPPED CILANTRO
COMBINE INGREDIENTS

12 EARS OF CORN SHUCKED

GRILL OR BOIL CORN AND SERVE WITH THE BUTTER 
Continue reading ...
 

southwestern stuffed spaghetti squash

Posted by Penny Moline on Friday, May 14, 2021, In : Vegetables 
1 med spaghetti squash
1 T olive oil
1/2 red onion chopped
2 garlic cloves minced
1 jalapeno pepper minced ( seeds removed)
1 red bell pepper chopped
1/2 T cumin
1/2 T oregano
1/2 T chili powder
salt and pepper to taste
1 ( 15 ounce) can black beans
1 cup corn
juice of 1 lime
1/2 cup cilantro chopped
1 cup grated cheddar cheese

Preheat oven to 375  Seed the squash  ( trick is to bake for 30 minutes and cool then cut and seed)   Bake the spaghetti squash until done
In a large skillet heat oil over med/high ad...
Continue reading ...
 

EASY CREAMY MUSHROOMS

Posted by Penny Moline on Thursday, April 29, 2021, In : Vegetables 
2 T BUTTER
3 CLOVES GARLIC
16 OUNCES CREMINI MUSHROOMS THINLY SLICED
1/3 CUP HEAVY CREAM
1/2 t DRIED THYME
1/2 t OREGANO
SALT AND PEPPER TO TASTE
2 T GRATED PARMESAN
2 T CHOPPED FRESH PARSLEY

MELT BUTTER IN LARGE SKILLET, ADD GARLIC AND MUSHROOMS AND COOK STIRRING OCCASIONALLY.  COOK UNTIL BROWNEED AND TENDER
STIR IN HEAVY CREAM, HERBS AND SALT AND PEPPER TO TASTE.  BRING TO A BOIL REDUCE HEAT AND SIMMER ABOUT 5 MINUTES.  ADD PARMEASON AND GARNISH WITH PARSLEY
SERVE IMMEDIATELY
Continue reading ...
 

Cauliflower Parmesan

Posted by Penny Moline on Tuesday, April 27, 2021, In : Vegetables 
3 large heads of cauliflower stemmed and cut vertically into 1 inch steaks
3 T extra virgin olive oil
kosher salt
ground pepper
1 1/2 cup marinara sauce
1/4 cup grated parmesan divided
1 cup shredded mozzarella cheese
1/4 cup basil leaves torn if large
crushed red pepper flakes

Preheat oven to 425
Arrange cauliflower in a singer layer on a sheet pan and brush both sides with olive oil
Season with salt and pepper
Roast flipping once, until cauliflower is tender and golden.

Top each cauliflower with marinar...
Continue reading ...
 

Summer Squash

Posted by Penny Moline on Friday, September 19, 2014, In : Vegetables 


1 cup walnuts
1 garlic clove smashed into a paste
2 tablespoons lemon juice
5 tablespoons olive oil
salt and pepper to taste
2 large leeks with the white used only cut into 2 inch pieces.  Put leeks into water and get the sand out of them.  Pull the leeks up out of the water with your hand.  do not strain or you will keep the sand in the leeks.
2 large zucchini halved lengthwise
1/2 cup flat leaf parsley chopped

Toast walnuts in a dry pan over heat
chop garlic to a small dice and add a pinch of kosh...
Continue reading ...
 

caramelized acron squash

Posted by Penny Moline on Monday, August 12, 2013, In : Vegetables 

4 acorn squash
1/2 cup brown sugar
1/2 cup butter
1/2 cup apple cidar
1 tsp cinnamon
1/2 tsp ground nutmeg if desired
1/2 tsp ginger
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350. 
bake the acorn squash until softened
cut into rings
cool
Heat sugar in a nonstick skillet
over medium heat add sugar and butter
add the acorn squash
bake to finish in oven

Continue reading ...
 

Fresh Zucchini Saute

Posted by Penny Moline on Friday, December 2, 2011, In : Vegetables 
Zucchini 3 to 4 medium
Olive oil 1 Tablespoon or as needed
Onion 1/2 of a large sliced
Garlic 1 small clove
salt and pepper to taste

optional seasonings;
fresh herbs, dry herbs, peppers, parmesan cheese,

Cut zucchini in desired shapes/size.  Heat a large skillet add oil, add onions and saute until tender, add zucchini and saute until al dente.

Season to taste
Continue reading ...
 

Baked Zucchini in sour cream sauce

Posted by Penny Moline on Friday, December 2, 2011, In : Vegetables 
Zucchini 2 1/2 pounds
Peppers 1 cup
Onion 1 cup
Garlic 1 teaspoon
Olive oil 1 Tablespoon
Butter 1 Tablespoon
Sour Cream 1 cup
salt and pepper to taste
Bread Crumbs 1/2 cup
parmesan Cheese 2 Tablespoons
Paprika garnish

Cut zucchini inot battonets
Blanch one minute then drain
arrange in a single layer
Saute onions, peppers and garlic in olive oil until tender
Salt and pepper to taste
Add butter and sour cream, heat and combine with onions and pepper mixture
Spoon over zucchini
Spread with bread crumbs and parmes...
Continue reading ...
 

Asparagus with citrus vinaigrette

Posted by Penny Moline on Tuesday, November 15, 2011, In : Vegetables 
2 bunches asparagus, trimmed
juice and zest of 1 orange
juice and zest of 1 lime
juice and zest of1 lemon
1 tablespoon dijon mustard
Salt and pepper
1/4 cup oil
Fresh mint for garnish

whisk the citrus juices, zest, mustard, salt and pepper together.  Drizzle in oil until vinaigrette thickens.
Arrange asparagus on a sheet pan.  Drizzle with 1/2 the vinaigrette over the asparagus.and roast in oven until just crisp tender.
Place the spears on a serving platter and pour remaining vinaigrette over the hot a...
Continue reading ...
 

mashed potatoes 101

Posted by Penny Moline on Friday, June 18, 2010, In : Vegetables 
Potatoes are peeled or the peel is left on it is up to what you like...my rule of thumb is red potatoes and yukon gold along with any thin skinned potato,... peel on....russet potato.... peel off...

Potatoes should be started in cold water rather than hot water.  This make the cooking more even and the heat going from the outside to the inside.

Potatoes are never cooled in cold water.  Unlike most vegetables....  Cold water after cooking can make them soggy.

Cut into uniform pieces before you ar...
Continue reading ...
 

Ratatouille

Posted by Penny Moline on Friday, June 18, 2010, In : Vegetables 
egg plant 1 1/2 pound
zucchini, cut 1/2 inch 4 pounds
onions sliced 3 pounds
green peppers cut into 1 inch pieces 8 each
garlic 2 tablespoons
olive oil 2 tablespoons

Tomato, diced if fresh use for color and taste about 11 if not in season use a couple of can depending on your like
parsley, chopped 1/4 cup
bay leaf 3 ea
thyrm 1 teaspoon
Oregano 2 Tablespoons
Salt and pepper to taste

Prepare the egg plant and salt (peel, salt and let sit for about 15 to 20 minutes then rinse salt off)
prepare vegetables
saut...
Continue reading ...
 

Asparagus, Green Beans and Snow Pea stir fry

Posted by Penny Moline on Friday, June 18, 2010, In : Vegetables 
Asparagus 12 ounce
Green Beans 12 ounce
Snow Peas 10 ounces
Red Bell Pepper 6 ounces
Vegetable Oil 1 1/2 ounce
Soy Sauce 1 ounce
Sesame oil1 tablespoon
Salt and Pepper to taste
Sesame Seeds for garnish

Blance the Asparagus and green beans seperately in boiling water that has been salted
Cut the asparagus into 2 inch strips
Cut the Green Beans into 2 inches
Heat oil in a saute pan or a wok
Add the red pepper and the snow peas, cook until hot, then add the green beans and asparagus cook until crisp tender ...
Continue reading ...
 

Potatoes with Green Beans GREAT SIDE DISH or it can stand on it's own!

Posted by Penny Moline on Friday, June 18, 2010, In : Vegetables 
New Potatoes 2 pounds
Olive Oil As needed
Chopped Garlic 1 tablespoon
Finely Chopped Rosemary 2 teaspoons ( more if you like the flavor)
Grated Lemon Zest 2 teaspoons
Red Chili Flakes 1/2 to 1 teaspoon
Green Beans trimmed and blanced 2 pounds
lemon juice  to taste
Salt and Pepper  to taste

Simmer potatoes until tender; drain and cool.  Quarter potatoes
In large saute pan heat oil, add garlic and cook for 30 seconds
add Rosemary, lemon zest, chili flakes and cook until fragrant
add potatoes and green bea...
Continue reading ...
 
« Back to posts
 

Showing category "Vegetables" (Show all posts)

Old Fashion Onion Rings

Posted by Penny Moline on Thursday, June 10, 2021, In : Vegetables 
1 large onion cut into 1/4 inch slices
1 1/4 cup all purpose flour
1 t baking powder
1 t salt
1 egg
1 cup milk
3/4 cup bread crumbs
salt and pepper to taste
oil to fry in

heat oil to 365 degrees
sperate the onion rings and set aside 
in a small bowl combine flour, baking powder and salt.  Dip all of the onion rings in the flour mixture and set aside
whisk egg, and milk into the flour and  dip the onions into it then into the bread crumbs
Fry until golden
Continue reading ...
 

GRILLED CORN WITH LIME CILANTRO BUTTER

Posted by Penny Moline on Friday, June 4, 2021, In : Vegetables 
8 T BUTTER SOFTENED
1 T FRESH LIME JUICE
1/2 t LIME ZEST
SALT AND PEPPER TO TASTE
1/4 CUP CHOPPED CILANTRO
COMBINE INGREDIENTS

12 EARS OF CORN SHUCKED

GRILL OR BOIL CORN AND SERVE WITH THE BUTTER 
Continue reading ...
 

southwestern stuffed spaghetti squash

Posted by Penny Moline on Friday, May 14, 2021, In : Vegetables 
1 med spaghetti squash
1 T olive oil
1/2 red onion chopped
2 garlic cloves minced
1 jalapeno pepper minced ( seeds removed)
1 red bell pepper chopped
1/2 T cumin
1/2 T oregano
1/2 T chili powder
salt and pepper to taste
1 ( 15 ounce) can black beans
1 cup corn
juice of 1 lime
1/2 cup cilantro chopped
1 cup grated cheddar cheese

Preheat oven to 375  Seed the squash  ( trick is to bake for 30 minutes and cool then cut and seed)   Bake the spaghetti squash until done
In a large skillet heat oil over med/high ad...
Continue reading ...
 

EASY CREAMY MUSHROOMS

Posted by Penny Moline on Thursday, April 29, 2021, In : Vegetables 
2 T BUTTER
3 CLOVES GARLIC
16 OUNCES CREMINI MUSHROOMS THINLY SLICED
1/3 CUP HEAVY CREAM
1/2 t DRIED THYME
1/2 t OREGANO
SALT AND PEPPER TO TASTE
2 T GRATED PARMESAN
2 T CHOPPED FRESH PARSLEY

MELT BUTTER IN LARGE SKILLET, ADD GARLIC AND MUSHROOMS AND COOK STIRRING OCCASIONALLY.  COOK UNTIL BROWNEED AND TENDER
STIR IN HEAVY CREAM, HERBS AND SALT AND PEPPER TO TASTE.  BRING TO A BOIL REDUCE HEAT AND SIMMER ABOUT 5 MINUTES.  ADD PARMEASON AND GARNISH WITH PARSLEY
SERVE IMMEDIATELY
Continue reading ...
 

Cauliflower Parmesan

Posted by Penny Moline on Tuesday, April 27, 2021, In : Vegetables 
3 large heads of cauliflower stemmed and cut vertically into 1 inch steaks
3 T extra virgin olive oil
kosher salt
ground pepper
1 1/2 cup marinara sauce
1/4 cup grated parmesan divided
1 cup shredded mozzarella cheese
1/4 cup basil leaves torn if large
crushed red pepper flakes

Preheat oven to 425
Arrange cauliflower in a singer layer on a sheet pan and brush both sides with olive oil
Season with salt and pepper
Roast flipping once, until cauliflower is tender and golden.

Top each cauliflower with marinar...
Continue reading ...
 

Summer Squash

Posted by Penny Moline on Friday, September 19, 2014, In : Vegetables 


1 cup walnuts
1 garlic clove smashed into a paste
2 tablespoons lemon juice
5 tablespoons olive oil
salt and pepper to taste
2 large leeks with the white used only cut into 2 inch pieces.  Put leeks into water and get the sand out of them.  Pull the leeks up out of the water with your hand.  do not strain or you will keep the sand in the leeks.
2 large zucchini halved lengthwise
1/2 cup flat leaf parsley chopped

Toast walnuts in a dry pan over heat
chop garlic to a small dice and add a pinch of kosh...
Continue reading ...
 

caramelized acron squash

Posted by Penny Moline on Monday, August 12, 2013, In : Vegetables 

4 acorn squash
1/2 cup brown sugar
1/2 cup butter
1/2 cup apple cidar
1 tsp cinnamon
1/2 tsp ground nutmeg if desired
1/2 tsp ginger
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350. 
bake the acorn squash until softened
cut into rings
cool
Heat sugar in a nonstick skillet
over medium heat add sugar and butter
add the acorn squash
bake to finish in oven

Continue reading ...
 

Fresh Zucchini Saute

Posted by Penny Moline on Friday, December 2, 2011, In : Vegetables 
Zucchini 3 to 4 medium
Olive oil 1 Tablespoon or as needed
Onion 1/2 of a large sliced
Garlic 1 small clove
salt and pepper to taste

optional seasonings;
fresh herbs, dry herbs, peppers, parmesan cheese,

Cut zucchini in desired shapes/size.  Heat a large skillet add oil, add onions and saute until tender, add zucchini and saute until al dente.

Season to taste
Continue reading ...
 

Baked Zucchini in sour cream sauce

Posted by Penny Moline on Friday, December 2, 2011, In : Vegetables 
Zucchini 2 1/2 pounds
Peppers 1 cup
Onion 1 cup
Garlic 1 teaspoon
Olive oil 1 Tablespoon
Butter 1 Tablespoon
Sour Cream 1 cup
salt and pepper to taste
Bread Crumbs 1/2 cup
parmesan Cheese 2 Tablespoons
Paprika garnish

Cut zucchini inot battonets
Blanch one minute then drain
arrange in a single layer
Saute onions, peppers and garlic in olive oil until tender
Salt and pepper to taste
Add butter and sour cream, heat and combine with onions and pepper mixture
Spoon over zucchini
Spread with bread crumbs and parmes...
Continue reading ...
 

Asparagus with citrus vinaigrette

Posted by Penny Moline on Tuesday, November 15, 2011, In : Vegetables 
2 bunches asparagus, trimmed
juice and zest of 1 orange
juice and zest of 1 lime
juice and zest of1 lemon
1 tablespoon dijon mustard
Salt and pepper
1/4 cup oil
Fresh mint for garnish

whisk the citrus juices, zest, mustard, salt and pepper together.  Drizzle in oil until vinaigrette thickens.
Arrange asparagus on a sheet pan.  Drizzle with 1/2 the vinaigrette over the asparagus.and roast in oven until just crisp tender.
Place the spears on a serving platter and pour remaining vinaigrette over the hot a...
Continue reading ...
 

mashed potatoes 101

Posted by Penny Moline on Friday, June 18, 2010, In : Vegetables 
Potatoes are peeled or the peel is left on it is up to what you like...my rule of thumb is red potatoes and yukon gold along with any thin skinned potato,... peel on....russet potato.... peel off...

Potatoes should be started in cold water rather than hot water.  This make the cooking more even and the heat going from the outside to the inside.

Potatoes are never cooled in cold water.  Unlike most vegetables....  Cold water after cooking can make them soggy.

Cut into uniform pieces before you ar...
Continue reading ...
 

Ratatouille

Posted by Penny Moline on Friday, June 18, 2010, In : Vegetables 
egg plant 1 1/2 pound
zucchini, cut 1/2 inch 4 pounds
onions sliced 3 pounds
green peppers cut into 1 inch pieces 8 each
garlic 2 tablespoons
olive oil 2 tablespoons

Tomato, diced if fresh use for color and taste about 11 if not in season use a couple of can depending on your like
parsley, chopped 1/4 cup
bay leaf 3 ea
thyrm 1 teaspoon
Oregano 2 Tablespoons
Salt and pepper to taste

Prepare the egg plant and salt (peel, salt and let sit for about 15 to 20 minutes then rinse salt off)
prepare vegetables
saut...
Continue reading ...
 

Asparagus, Green Beans and Snow Pea stir fry

Posted by Penny Moline on Friday, June 18, 2010, In : Vegetables 
Asparagus 12 ounce
Green Beans 12 ounce
Snow Peas 10 ounces
Red Bell Pepper 6 ounces
Vegetable Oil 1 1/2 ounce
Soy Sauce 1 ounce
Sesame oil1 tablespoon
Salt and Pepper to taste
Sesame Seeds for garnish

Blance the Asparagus and green beans seperately in boiling water that has been salted
Cut the asparagus into 2 inch strips
Cut the Green Beans into 2 inches
Heat oil in a saute pan or a wok
Add the red pepper and the snow peas, cook until hot, then add the green beans and asparagus cook until crisp tender ...
Continue reading ...
 

Potatoes with Green Beans GREAT SIDE DISH or it can stand on it's own!

Posted by Penny Moline on Friday, June 18, 2010, In : Vegetables 
New Potatoes 2 pounds
Olive Oil As needed
Chopped Garlic 1 tablespoon
Finely Chopped Rosemary 2 teaspoons ( more if you like the flavor)
Grated Lemon Zest 2 teaspoons
Red Chili Flakes 1/2 to 1 teaspoon
Green Beans trimmed and blanced 2 pounds
lemon juice  to taste
Salt and Pepper  to taste

Simmer potatoes until tender; drain and cool.  Quarter potatoes
In large saute pan heat oil, add garlic and cook for 30 seconds
add Rosemary, lemon zest, chili flakes and cook until fragrant
add potatoes and green bea...
Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

Make a free website with Yola