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Square Foot Gardening Forum
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various favorite veggie recipes Toplef10various favorite veggie recipes 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

various favorite veggie recipes I22gcj10various favorite veggie recipes 14dhcg10

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Post  jpatti 2/1/2012, 4:09 pm

COLE SLAW
8 servings @ 7/1/156

Toss together 1 shredded head cabbage and 1 medium shredded carrot in large Tupperware container.

In bowl, mix together 2 TB dried minced onion, sweetener equivalent to 1/3 cup sugar, 1/2 tsp unrefined sea salt, 1/8 tsp freshly ground black pepper, 1/4 cup heavy cream, 1/4 cup water, 1/2 cup mayonnaise, 1 1/2 TB white vinegar and 2 1/2 TB lemon juice.

Add dressing to vegetables, toss, cover and refrigerate at least 2 hours.
jpatti
jpatti

Female Posts : 117
Join date : 2012-01-18
Location : zone 6b

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Post  jpatti 2/1/2012, 4:11 pm

ROASTED GARLICKY GREEN BEANS
4 servings @ 9/2/66

Wash and snap ends off of 1 lb green beans. Toss beans with 1 TB melted coconut oil, 1/2 tsp unrefined sea salt, 1/2 tsp garlic powder and 1/2 tsp onion powder in bowl. Spread on cookie sheet and bake at 375 for around 30 minutes, shaking pan every 10 minutes or so. Bake until browned and crisp-tender.
jpatti
jpatti

Female Posts : 117
Join date : 2012-01-18
Location : zone 6b

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Post  jpatti 2/1/2012, 4:12 pm

GERMAN SALAD
8 servings @ 6/25/695

Hard boil 8 eggs, then cool, peel and chop. Fry 1 lb bacon, crumble bacon, reserve drippings. Make salad with 1 head romaine, 1/2 large red onion, 2 medium tomatoes and 1 cucumber.

For each serving, put 1/8th of bacon drippings in Pyrex cup and reheat. Mix in 1 TB apple cider vinegar, 2 TB mayo and one chopped had boiled egg. Pour hot dressing over 1/8 of salad and top with 1/8 bacon bits.
jpatti
jpatti

Female Posts : 117
Join date : 2012-01-18
Location : zone 6b

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Post  jpatti 2/1/2012, 4:12 pm

KALE CHIPS
4 servings @ 4/1/51

Remove leaves from 1 bunch clean kale (about 6 oz) and tear into shreds, discarding ribs. Kale must be VERY dry, so dry in kitchen towels if needed.

Melt 1 TB coconut oil in large bowl, and toss kale in oil, massaging with fingers to coat well. Place on foil-lined cookie sheet.

Bake at 350 until the leaves are shatteringly crisp but still bright green. Do not let them go brown or they become bitter. Should require 10-15 minutes.

While baking, mix 1/2 tsp unrefined sea salt, 1/4 tsp paprika and 1/4 tsp garlic powder in small bowl. Sprinkle mixture on kale before serving.

NOTE: These won't crisp up if it's very humid, nor remain crisp if it becomes humid.
jpatti
jpatti

Female Posts : 117
Join date : 2012-01-18
Location : zone 6b

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Post  jpatti 2/1/2012, 4:14 pm

BUTTERSCOTCH ZUCCHINI CAKE
18 servings @ 45/4/358

Sift 2 1/2 cups flour, 2 cups sugar, 1 tsp baking soda, 1 tsp baking powder, 1 tsp sea salt and 1 tsp cinnamon into a large bowl. Add 2 beaten eggs and 1 cup melted coconut oil and mix well.

Add 3 cups shredded zucchini and 1/2 cup chopped pecans and mix. Pour batter into buttered 9x13 cake pan. Sprinkle 1 cup butterscotch chips over top.

Bake at 350 degrees for about 45 minutes, until toothpick inserted in center comes out clean.
jpatti
jpatti

Female Posts : 117
Join date : 2012-01-18
Location : zone 6b

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Post  Ha-v-v 2/1/2012, 7:10 pm

@jpatti wrote:BUTTERSCOTCH ZUCCHINI CAKE
18 servings @ 45/4/358

Sift 2 1/2 cups flour, 2 cups sugar, 1 tsp baking soda, 1 tsp baking powder, 1 tsp sea salt and 1 tsp cinnamon into a large bowl. Add 2 beaten eggs and 1 cup melted coconut oil and mix well.

Add 3 cups shredded zucchini and 1/2 cup chopped pecans and mix. Pour batter into buttered 9x13 cake pan. Sprinkle 1 cup butterscotch chips over top.

Bake at 350 degrees for about 45 minutes, until toothpick inserted in center comes out clean.

Man !!! that sounds so good !
Ha-v-v
Ha-v-v

Female Posts : 1123
Join date : 2010-03-12
Age : 61
Location : Southwest Ms. Zone 8A (I like to think I get a little bit of Zone 9 too )

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Post  LaborDay RN 2/1/2012, 7:19 pm

Grandma's Braised Cabbage

Ingredients
2 tablespoons butter
1 yellow onion, sliced with the grain
1/2 head large or 1 small red cabbage, quartered, thinly sliced (core removed)
1 tart apple, peeled and grated
1 tablespoon brown sugar
1/4 cup red wine
1/4 cup apple cider vinegar, plus a splash
1/4 cup water
Salt and freshly ground pepper
Directions
In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.

Add a small splash of cider vinegar just before serving.

From Melissa D'Arabian
LaborDay RN
LaborDay RN

Female Posts : 77
Join date : 2012-01-01
Location : So. Cal. High Desert USDA Zone 8b, Sunset Zone 11

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Post  LaborDay RN 2/1/2012, 7:26 pm

This recipe if from Ree Drummond from "The Pioneer Woman". I add a bit of crumbled bacon to mine. It's really yummy!

Brussels Sprouts with Balsamic and Cranberries

Ingredients
3 pounds Brussels sprouts
1/2 cup olive oil
1 cup balsamic vinegar
3/4 cup sugar
1 cup dried cranberries
Directions
Preheat the oven to 375 degrees F.

Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.

Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
LaborDay RN
LaborDay RN

Female Posts : 77
Join date : 2012-01-01
Location : So. Cal. High Desert USDA Zone 8b, Sunset Zone 11

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Post  jpatti 2/2/2012, 8:06 am

@Ha-v-v wrote:

Man !!! that sounds so good !

Yeah, it's a good way to dispose of zucchini when feeding people who don't like it. Wink

It's got too much sugar for me, but... my theory about junk food is... if I make it, it has fruit or veggies in it. Which beats the crap they'd buy at the convenience store if I didn't make some at home.
jpatti
jpatti

Female Posts : 117
Join date : 2012-01-18
Location : zone 6b

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Post  llama momma 2/2/2012, 8:15 am

Going to make the Braised Cabbage tonight, thanks!!
llama momma
llama momma

Certified SFG Instructor

Female Posts : 4921
Join date : 2010-08-20
Location : Central Ohio zone 6a

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