Tag Archives: recipes

Quick, Easy Grilled Veggies and Sausages

It’s been a while since I’ve posted a dinner recipe. Summer got me off track and now I’m in warp speed with school activities and soccer practices. It’s hard to get motivated to cook a meal that requires sautéing or the use of multiple pots and dishes when your after-meal activities involve baths, homework and bedtime book reading—all within an hours time. After my boys go to bed, I’m desperate for 30 minutes to myself—not an hour of clean-up in the kitchen.

Last night I was faced with the reality of putting together a healthy meal in about 20 minutes. Two nights a week, my oldest has soccer practice and by the time we all return, my three-year-old will instantly start climbing the pantry, trying to grab any snacks he can reach. Yesterday I had planned to bake a chicken and accompany it with grilled veggies, but the evening got away from us and by the time we got back home, I didn’t have the time to bake a whole chicken—but why not the grilled veggies? And, since I had pre-cooked chicken sausages from Trader Joes in the fridge, I realized I could put together a complete meal in one pan, with little clean up. If you’re a fan of Jamie Oliver, (the naked chef), like I am—this meal is very similar to his side dishes for winter roasts. So who says you can’t make side dishes the main attraction? And, you know what? My boys ate it up! Even the brussel sprouts. There’s something about roasted garlic and onions with a touch of salt that makes everything yummy. I hope you enjoy this last-minute creation as much as we did!

Ingredients:

2 sweet (Maui or Vidalia) onions, cut into wedges

1 pack of 6 pre-cooked sun-dried tomato chicken sausages, cut into 1 inch slices

6 cloves of garlic, sliced.

1 pack of cut brussel sprouts

1 small bag of fingerling Russian potatoes or variety pack of gold and purple potatoes, cut in half

Marcona almonds with rosemary (This is optional, but add them, or other nuts, afterwards before serving for a bit of a crunch)

Salt and pepper to taste

Olive Oil

Instructions:

– Preheat oven to 410 degrees Ferenheit

– In one grilling pan, add brussel sprouts, onions, garlic, potatoes and sliced sausages

– Coat with olive oil

– Add sea salt and pepper to taste

– With clean hands, toss and coat well

Cook for 20 minutes, or until potatoes are brown

– Cool for 5 minutes

– Add a handfull of marcona almonds for extra crunch

– Serve in bowls and enjoy!

A Mom’s Legacy: Strawberry Rhubarb Pie

Photo by: Barb Hale

Strawberry Rhubarb Pie

From the Kitchen of MaryAnn Roe

Ingredients:

  • 1 cup sugar
  • 2  tablespoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 cup orange juice
  • 3 cups cut rhubarb
  • 1 pie crust mix
  • 1 cup sliced strawberries
  • 1 tablespoon butter or margarine

Courtesy of: PublicPhoto.org

Directions:

Combine sugar, tapioca, salt, nutmeg, orange juice and rhubarb. Place in 9 inch pie pan, lined with pastry. Top with strawberries/rhubarb mix and dot with butter. Cover with remaining pastry (pie crust).

Photo courtesy of Coconut Recipes

“I prefer rolling pastry, cutting stripes and making a lattice top.  If you cover fruit completely with pastry, make air vents,” wrote my mother on her recipe card. Bake at 400 degrees for 40 to 50 minutes.

This is my absolute favorite summer dessert that my mom used to make. There’s something wonderful about the sour mixed with the sweetness. ENJOY!!!

A Mom’s Legacy: Squash Casserole

Mother’s Day is less than two weeks away. It’s a bittersweet time of year for me as my mother is riddled with Alzheimer’s Disease and living in a facility more than 2,500 miles away. I miss her terribly. And, I haven’t seen her in over a year. It requires buying a ticket, hiring a nanny for the boys and renting a car. Even if I do  manage all of that, I know that she won’t remember our visit and may not remember me as well. I know I’m being selfish, but I just want to talk with her about so many things. I don’t speak (or write) about my mother very much, so it’s always amazing when someone reaches out in a touching way. Out of the blue, a month ago, my former mother-in-law sent me my mother’s summer squash casserole recipe. She taped the original card, in my mom’s hand-writing, onto a page of paper with the note: “Remember this? Our trip to Ennis? This is SO Speical! SO good!”

It was beyond thoughtful of Barbara to think of me. I haven’t seen my mother’s handwriting in years. Holding the card I felt tears spring to my eyes. We had taken a trip to Montana together in 2002 with her husband, Bill, and all of his children. My mother, who began showing the beginning stages of Alzheimer’s during this trip, made this dish one evening, then gave the recipe to Barbara. My mom now can’t write, nor can she cook. Sending me this recipe reminded me of the wonderful vacation we had together. It reminded me of how precious our time was then, and how I couldn’t have imagined how precarious life would soon be for both my mother and my father-in-law, who died three years later. It was such a wonderful holiday in the wide open spaces of Montana. My mother laughed as we all sat around the table in our cabin and she talked about her grandparents and her father, who grew up in Montana. We took hikes together, drinking in the vistas of the mountains with September snow on the tops and the enormous Sandhill Cranes dotting the fields nearby. She helped me with my son, who was then one. I’ve placed this recipe in my homemade binder that will someday be a cookbook for my kids. It’s filled with hand-written recipes that represent lots of love and good times. In today’s digital world, I find it amazingly special to have a book filled with hand-written recipes and notes. I may be nostalgic, I admit. And, it’s highly likely that not both of my boys will appreciate it—but putting it together helps me think about the good times together, rather than the times we can no longer have. It’s also a way to leave a legacy or traditions behind. So this year, I’ll present one snapshot of a mom’s legacy each day until Mother’s Day.

I hope you enjoy this simple recipe. (But aren’t the best things in life usually simple?) It’s even better with home-grown, summer squash from the garden!

Summer Squash Casserole
From the Kitchen of Mary Ann Roe

Ingredients:

  • 8 to 10 young green zucchini and yellow squash
  • 1 medium sweet onion
  • 1 cup chopped chedar cheese
  • Bag of seasoned breadcrumbs

Directions:

Slice squash into 1/4 inch pieces. Dice the onion. Saute onion in a small amount of light cooking oil or olive oil until soft. Add yellow squash and saute until soft, then add zucchini and saute briefly. Turn heat off and add half the cheese and toss with the hot squash. Place in a baking dish or a 9 x 12″ pan and top with remaining cheese and bread crumbs. Bake in pre-heated oven of 325 degrees for 30 minutes.