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Ron’s Italian Zucchini Pie
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Ingredients:
3-cups zucchini, diced into 1/4” cubes. Peel if tough!
1 cup Bisquick
2 - large eggs
1/2 cup virgin olive oil
1/2 cup grated parmesan cheese
2 tbls. finely chopped fresh Italian parsley
2 tbles. finely chopped garlic
black pepper to taste
Preparation:
Spray a baking dish with Pam. Completely mix all ingredients
well, and spoon into baking dish. Should be about 1 1/2” thick.
Bake at 375 degrees for 1-hour. Serve warm. Can be reheated
in a microwave, and keeps for many days in the fridge. Recipe
can be doubled is needed!
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Ron’s “Ultimate” Green Beans
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This quick, simple recipe for green beans will make bean lovers out of kids who hate veggies!
Ingredients:
Green Beans - either standard varieties or Italian flat pod types,
enough for a family meal, washed and snapped in half.
2 tbls. virgin olive oil
1 tbls. finely chopped garlic
1 tbls. water.
salt to taste
Preparation:
Put beans in a saucepan with tightly fitting cover. Add olive
oil, salt, garlic and water. Cover and very slowly simmer at
almost the lowest heat, until tender. Usually about 25-30 min.
depending on quantity and heat. Stir occasionally. This slow
cooking in olive oil brings out an amazing sweetness from the
beans. You can’t stop eating them! The secret is very, very
slow cooking!
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Eggplant Appetizer
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Compliments of Johnny’s Selected Seeds:
Ingredients:
1 lb. eggplant
2 cloves of garlic
2 tbls. olive oil
salt, pepper to taste
parsley - chopped for garnish
Preparation:
Take the eggplant, make slits in it, and bake it at 425 degrees until it is soft. Scoop out the eggplant and finely chop it while discarding the skin, add two cloves of garlic put through a garlic press, two tablespoons of olive oil, salt and pepper, and garnish with chopped parsley. Serve it with Naan bread or pita chips.
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Ron’s Vegetable Beef Soup
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This is considered “Italian Soul Food” by many,
and a Winter staple in my house!
Ingredients:
** Quantities can vary according to your own
tastes and likes! I use a ratio of about 3/4
beef and veggies (with about half of that beef
and the other half veggies) and 1/4 broth!
Beef, cut into 3/4” cubes - use the least expensive
cut of beef you can get.
Potatoes - peeled & cut into 1/2” cubes
Carrots - Peeled and cut into bit sized pieces
Peas - canned or frozen
Corn - Nibblet style
Green Beans - reg or Italian, canned or fresh
Canned Tomato Paste
Beef Base or Beef Bullion
Garlic Powder
Black Pepper
Preparation:
Put all ingredients into a large stock pot, except
boullion, garlic powder, black pepper and tomato
paste
Fill to within 1” of the top with water, and bring to a
slow boil.
Start adding Beef Base or Beef Boullion, and
taste. Keep adding until you have a med.
strength beefy broth taste.
Start adding Tomato Paste, until you have a nice
tomato taste to the broth. This is a matter of
your taste.
Add Garlic Powder and Black Pepper to taste.
Reduce to a slow simmer, and allow to cook until
the beef is very tender.
Add additional water as needed to maintain the
original amount of broth.
Serve:
Serve with Tubbetini Pasta on the side to be
added to the soup at serving, a generous
sprinkle of grated Romano Cheese, plus a nice
piece of crusty Italian Bread for a heart-warming
easy to make, stick-to-you-ribs dinner.!
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Potimarron Squash
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Ingredients:
3 carrots
4 stalks celery
6 small potatoes
1 potimarron squash
Preparation:
Saute each vegetable separately in olive oil, salt and pepper.
Put all of them into big pot, cover with water, cook until soft,
put through blender, it said add creme fraiche. Wasn't sure if
that was just fresh cream, or restauranteze for something else,
and had no cream anyway, so added a dollop of sour cream and
stirred. Submitted by: Betty Berlenbach, lambfarm@sover.net
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Ron’s Grilled Zuchinni / Eggplant
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Ingredients:
Eggplant slices, about 3/8” thick with skin removed & zucchini
slices, about 3/8” thick and 4” to 6” long
olive oil
garlic powder, salt & pepper to taste
Your favorite BBQ sauce
Preparation:
Brush eggplant & zucchini slices with olive oil an grill on
med. heat on your BBQ. Turn frequently and sprinkle
garlic powder, salt & pepper on both sides.
(Optional) When veggies are tender and browning, brush on
a light coating of BBQ sauce. Serve hot from the grill!
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Ron’s Zuchinni Italiano
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Ingredients:
1 med. Zucchini, diced into 3/4” cubes
2 lg. potatoes, peeled & diced into 3/4” cubes
3-cups Roma type tomatoes, peeled & pureed in blender
1 lg. can tomato paste w/ 1-can water
2-3 tbls. finely chopped garlic
fresh Italian basil & parsley, finely chopped - to taste
1 tsp. oregano
(optional) crushed red pepper to taste.
1/8 cup virgin olive oil
Preparation:
Slowly saute garlic in olive oil until it just starts to brown. Add
tomatoes, paste, water and spices. Simmer over low heat for
about 45 min., or until sauce just starts to thicken. Add
zucchini & potatoes. Bring back to a simmer, and cook until
veggies are just fork tender. (do not over cook) Serve topped
with grated Romano cheese and crusty Italian bread!
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Ron’s Pot Roasted Honey Carrots
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Ingredients:
1 1/2 lbs. carrots, peeled & cut into 1” bite sized pieces
3 tbls. olive oil
1 tsp. finely chopped garlic, or garlic powder to taste
2 tbls. honey
1 tsp. savory leaves
1 tsp kosher salt
black pepper to taste (optional)
Preparation:
Rinse carrot pieces and place in tightly covered sauce pan.
** carrots should fill the pan to about 3/4 full
add olive oil, garlic, savory leaves, salt & pepper. Cover, and
slowly cook over almost lowest heat, stirring every 5 min or so.
When fork tender, add honey and continue cooking for 5 min.
more. If you can’t get your family to eat carrots, this recipe
will change all that!! :-)
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