Broccoli with Orange Sauce

2 packages (10 ounce each) frozen broccoli spears
1/4 cup butter, cubed
1 teaspoon cornstarch
1/2 cup orange juice
1 tablespoon grated orange peel

Cook broccoli according to package directions.

Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange peel. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain broccoli; drizzle with sauce.

Yield: 4 servings.

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Cheese Zucchini Crisps

1/3 cup corn flake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat.

Place on a baking sheet; bake 375F for 10 minutes or til crisp.

4 servings.

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Zucchini Top Hats

4 medium zucchini, not over 2 inches wide
2 large tomatoes, skinned, seeded
2 medium Spanish onions, chopped
1/2 pound dried chanterelles, soaked in warm water and chopped
1/2 cup carrots, shredded
2 tablespoons extra virgin olive oil
1/2 teaspoon ground white pepper
1 tablespoon tomato puree
pinch saffron
4 egg whites
1/4 cup Parmesan cheese; grated

Wash zucchini, cutting into 1 inch segments. Hollow out insides of zucchini with a teaspoon, leaving a firm base and 1/8 inch sides. Salt zucchini and invert on a paper towel. Allow to drain for 1/2 hour.

Heat olive oil in medium skillet and saute vegetables until all liquid has evaporated. Remove from heat and add pepper, puree and saffron. Add salt to taste. Cool for 10 minutes.

In a food processor or blender, mix vegetables and egg whites.

Rinse zucchini and blanch for no more than 45 seconds in boiling water in large stock pot. Remove and drain upside down on paper towels.

When cool, place in buttered cake pans. Stuff each zucchini with a rounded teaspoonful of vegetable mixture. Top with parmesan cheese. Bake at 400F for 15 to 20 minutes or until lightly browned.

Remove and serve after allowing a brief cooling period.

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Sweet Potato Casserole (3)

1 29-oz. large can of yams, mashed
1 egg, beaten
1/3 cup butter, melted
1/3 cup brown sugar

1/3 cup brown sugar
1/3 cup butter, melted
1 cup cornflakes, crumbled
1/2 cup shredded coconut
1/3 cup pecans, chopped

Mix together yams, eggs, butter, and brown sugar to make the sweet potato mixture. Bake sweet potato mixture for 15 minutes at 350 degrees Fahrenheit.

While the sweet potato mixture is baking, mix together the topping ingredients.

Once sweet potato mixture is finished baking, put topping on top of sweet potato mixture. Bake for another 30 minutes.

Serves: 10

Serving size: 3/4 cup

Cooking with Brown Sugar: 51 Recipes

Pea and Summer Squash Soup

4 cups vegetable stock
4 summer squash, chopped
1 cup frozen peas, thawed
1 clove garlic, minced
1/2 teaspoon thyme
3/4 cup lowfat yogurt
1 cup seasoned croûtons

Combine all ingredients, except yogurt and croûtons, in a heavy saucepan over high heat. Season with salt and white pepper to taste. Bring to a boil. Reduce heat to low. Cover saucepan and simmer 30 minutes or until vegetables are soft.

Working in batches if necessary, transfer soup to a food processor or blender and purée.

Transfer to serving bowls and let cool.

Serve at room temp or chilled with a dollop of yogurt and sprinkled with croûtons.

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Zesty Mexican Cauliflower

1 1/2 cups cauliflower florets
1/2 cup low fat sour cream
1 tablespoon low fat mayonnaise
1 teaspoon hot pepper sauce
1/2 cup salsa
1/4 cup low fat shredded cheddar cheese
1 1/2 cups cooked fresh corn

Cook the cauliflower florets by steaming them over boiling water for 5 minutes until tender. Drain and set aside.

Combine all sauces in a large saucepan and cook over medium heat until bubbly, stirring constantly.

Add the cooked cauliflower and corn. Toss well and serve.

Number of Servings: 6
Serving Size: 1/2 cup

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Sesame Roasted Asparagus

Oil for baking sheet
2-tablespoon oyster sauce
2 tablespoons rice wine or dry sherry
1 tablespoon toasted sesame oil
1-tablespoon peanut oil
1 pound asparagus (12 to 16 medium-thick spears), cleaned, bottomed trimmed
2 tablespoons sesame seeds

Heat the oven to 400 degrees.

Lightly oil a large shallow roasting or half-sheet pan.

In a small bowl, combine the oyster sauce, rice wine, sesame and peanut oil.

Arrange the asparagus in a single layer in the pan. Pour the sauce over the asparagus and roll it to coat evenly.

Roast 10 minutes. Shake the pan, sprinkle with the sesame seeds and roast an additional 5 minutes, until the asparagus is tender and lightly browned.

Yield: 4 servings.

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Carrot Yam Casserole

4-5 carrots, peeled and diced
1 medium yam, peeled and diced
1/4 cup maple syrup
1/4 cup apple juice
1 tablespoon butter
1 teaspoon cinnamon
1 1/2 teaspoons Herb & Garlic Dip Mix

Cook carrots and yams. Mash together.

Heat maple syrup, apple juice, and butter. Combine all ingredients, place in greased casserole dish.

3/4 cup bread crumbs
1/4 cup melted margarine
1 teaspoon Herb & Garlic Dip Mix

Combine all topping ingredients and sprinkle onto yam mixture

Bake 30 minutes at 350 degrees.

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The Perfect Baked Potato

8 large baking potatoes
Olive oil
Salt and pepper

Preheat oven to 350 degrees.

Wash baking potatoes thoroughly and prick eight to twelve times with a fork. Drizzle olive oil, salt, and pepper over the potatoes.

Bake the potatoes uncovered on a cookie sheet for one hour and fifteen minutes or until the skin feels crisp and the skin is soft.

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Spinach and Noodles

1/4 pound fresh Chinese egg noodles
1 teaspoon sesame oil
1 teaspoon chopped fresh ginger
1 medium clove garlic, crushed
1 (10 oz.) bag washed ready-to-eat spinach
2 tablespoons lite soy sauce
Salt and freshly ground black pepper, to taste

Bring saucepan half full of water to a boil. Add noodles and simmer 3 minutes or until soft but not sticky. Drain.

Heat oil in the same pan and add ginger and garlic. Let cook a few seconds and add spinach. Pour soy sauce over spinach.

Add noodles and toss with the spinach, breaking up the spinach leaves with the side of the spoon. Add salt and pepper.

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