Tag Archives: vegetables

slow cooker caponataCaponata is a Sicilian dish made with eggplant, celery and a sweet and sour dressing. The other vegetables vary, but often include tomatoes, onions, bell peppers and herbs like basil or mint. Capers, raisins, pine nuts or olives can also be added.

Caponata can be a side dish, and it’s particularly delicious served alongside seafood dishes like grilled or baked fish. It can also work as a light vegetarian main course, but these days, you’ll most likely see it as an appetizer. Serve it warm or cold in your Party Crock with crusty bread slices and an Italian wine for the perfect summer starter.

slow cooker caponata


Slow Cooker Eggplant Caponata
SERVES: 8

Ingredients
1 tablespoon oil
2 small ribs celery, diced
1 medium onion, diced
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes
1 small eggplant, peeled, cubed (about 4 cups)
3 tablespoons balsamic vinegar
3 tablespoons capers
1/4 teaspoon crushed red pepper
1 tablespoon snipped fresh basil
Instructions
In cast iron crock over medium on stovetop, heat oil. Add celery, onions and garlic. Cook until celery is tender, about 8 minutes.
Stir in tomatoes, eggplant, vinegar, capers and red pepper.
Place crock on slow cooker base. Cover and cook on HIGH for 2 1/2 to 3 hours or MEDIUM for 5 to 6 hours.
Stir in basil before serving.
Everyday Good Thinking http://everydaygoodthinking.com/

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33410-group-shotThe Hamilton Beach Party Crock™ Slow Cooker (33411) offers exceptional cooking performance, durability, and heat retention in stovetop-safe, enameled cast iron cookware. The 3-piece set includes a 1.5-quart crock and cover, electric cooking base with 3 settings, and cordless tea candle warming stand for decorative serving.



 

Lightened-Up Baked Eggplant Parmesan Stacks

Eggplant parmesan is a delicious Italian meal, but in the summertime it can feel a little heavy. When the weather is hot and humid, sometimes it’s better to opt for something lighter and healthier over something fried and served on a bed of pasta.

Lightened-Up Baked Eggplant Parmesan Stacks

This recipe for a healthier take on the traditional eggplant parmesan is the perfect opportunity to take advantage of the season’s beautiful eggplants. The vibrant purple color looks enticing next to the red marinara sauce, white mozzarella and vivid green basil.

Lightened-Up Baked Eggplant Parmesan Stacks

The stacks are easy to build and children will enjoy helping out in the kitchen; this is a meal the entire family can prepare together. Each person can even assemble their own stack since they are made in individual servings. Or, if cooking for just one or two, extra stacks can be wrapped up and saved for later, when they can easily be heated for a quick lunch or weeknight meal.

Lightened-Up Baked Eggplant Parmesan Stacks

Once the layers of eggplant, sauce, mozzarella, parmesan and basil are assembled, they are baked in the toaster oven until heated through. The gooey cheese is delicious and the marinara sauce with the baked eggplant imparts all the flavors of traditional eggplant parmesan – without the additional calories.

Lightened-Up Baked Eggplant Parmesan Stacks

This summer, make the most of seasonal produce and enjoy a “lightened-up” version of Italian favorites by making these individual servings of baked eggplant parmesan. Use your toaster oven or countertop oven instead of your full-size oven and keep the kitchen cool. This fun family-friendly meal will become a healthy summer classic.

Lightened-Up Baked Eggplant Parmesan Stacks


Lightened-Up Baked Eggplant Parmesan Stacks
SERVES: 5

Ingredients
1 medium eggplant, cut into 1/2-inch thick slices
1 1/2 teaspoons salt
1 cup Slow Cooker Marinara Sauce
1 ball (8 ounces) fresh mozzarella, cut into 10 slices, divided
1 bunch (about 0.75 ounces) fresh basil, leaves only, divided
1/4 cup grated Parmesan cheese, divided
Instructions
Sprinkle eggplant with salt and place in a colander to drain for 1 hour.
Heat oven to 375°F. Spray baking pan and 5 (4-inch) ramekins with nonstick cooking spray.
Rinse eggplant thoroughly with water to remove salt. Press each slice between paper towels to remove excess water and salt. Place on paper towels to dry. Arrange a single layer of eggplant slices in baking pan.
Bake 25 to 30 minutes, or until eggplant is tender. Remove slices to cooling rack. Repeat, baking remaining eggplant. Reduce oven temperature to 350°F.
In each ramekin, layer 1 slice eggplant, 1 tablespoon sauce, 1 slice mozzarella, 1 basil leaf, 1 additional tablespoon sauce and a sprinkle of Parmesan cheese. Repeat layers ending with a sprinkle of Parmesan cheese.
Bake 20 to 25 minutes, or until cheese is melted and eggplant layers are heated through.
Everyday Good Thinking http://everydaygoodthinking.com/

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http://www.hamiltonbeach.com/pizza-ovens-easy-reach-convection-oven-31126.htmlSay hello to easy access and goodbye to hard-to-reach pizza and toast. Small enough to fit on your counter, but large enough to fit a 9” x 11” bake pan, 6 slices of toast or a 12-inch pizza, the Hamilton Beach® Easy-Reach™ Convection Oven has an innovative roll-top door to increase workspace, visibility, and access to the oven.



Summer Zucchini Bread with Nuts Recipe

It’s smack dab in the middle of summer, which means it’s the time of year when zucchini squash is everywhere. One of our favorite things to make with all this extra zucchini is moist and delicious zucchini bread.

Zucchini Bread is great for using summer zucchini (it's everywhere!) – Chop it in a food processor to save time!

First, we shred the zucchini in a food processor so it creates about three cups of beautiful, bright green strips. We stir in butter, sugar, brown sugar, eggs and vanilla extract until it’s well-blended, then add flour, baking soda, cinnamon, salt, nutmeg, baking powder and cloves to finish the batter. Think about how good your kitchen is going to smell with all those delicious spices baking in the oven.

Zucchini Bread is great for using summer zucchini (it's everywhere!) – Chop it in a food processor to save time!

Add the zucchini bread batter to a sprayed loaf pan, and then bake it in a regular oven or countertop oven for about an hour. Then, voila! Your house smells like baking spices, and you’ve got a gorgeous loaf of zucchini bread waiting for you once it cools.

Zucchini Bread is great for using summer zucchini (it's everywhere!) – Chop it in a food processor to save time!

When you slice it open, you’ll be able to see the bright green strips of zucchini dispersed throughout the bread, which gives it a beautiful color. A sugary crust forms on top, and even kids won’t mind diving into this rich vegetable bread.

Zucchini Bread is great for using summer zucchini (it's everywhere!) – Chop it in a food processor to save time!

For a delicious and visually appealing twist on the original recipe, try adding walnuts (pictured here), pecans, hazelnuts, macadamia nuts or pistachios to the batter before baking. The nuts add a nice crunch to every bite and look gorgeous when you cut into the loaf.

Zucchini Bread is great for using summer zucchini (it's everywhere!) – Chop it in a food processor to save time!

 


Zucchini Bread
SERVES: 10

Ingredients
3 small zucchini
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
3/4 cup butter, melted
3/4 cup sugar
1/2 cup packed light brown sugar
3 eggs, beaten
1 tablespoon vanilla extract
3/4 cup chopped walnuts, optional
Instructions
Heat oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
Using shredded blade, with food processor running, add one zucchini to food chute. Process until shredded. Repeat with remaining zucchini.
In a large bowl, stir zucchini, butter, sugar, brown sugar, eggs and vanilla extract until well blended.
Gradually add, flour, baking soda, cinnamon, salt, nutmeg, baking powder and cloves. Stir in walnuts, if desired. Pour mixture into prepared loaf pan.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes on wire rack. Remove from pan and cool completely on wire rack.
Everyday Good Thinking http://everydaygoodthinking.com/

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70725 - stack n snap food processorWhether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.

http://www.hamiltonbeach.com/pizza-ovens-easy-reach-convection-oven-31126.htmlSay hello to easy access and goodbye to hard-to-reach pizza and toast. Small enough to fit on your counter, but large enough to fit a 9” x 11” bake pan, 6 slices of toast or a 12-inch pizza, the Hamilton Beach® Easy-Reach™ Convection Oven has an innovative roll-top door to increase workspace, visibility, and access to the oven.

 



Grilled Rosemary-Skewered Vegetable Kabobs

Try something a little lighter on the grill this weekend. Instead of going for the same old standbys, try celebrating summer’s vegetable bounty by grilling up the most plentiful plants in the garden.

Grilled Rosemary-Skewered Vegetable Kabobs

Zucchini, yellow squash, tomatoes and rosemary are all over the place this time of year, and we created a fun way to grill them. Slice them thin and place them in a quick marinade before threading the strips onto a skewer of rosemary sprigs. The rosemary smokes on the grill, creating a fantastic aroma and flavor that works its way into the veggies from the inside out.

Grilled Rosemary-Skewered Vegetable Kabobs

So, next time you’re firing up the grill and you have some extra summer veggies sitting around, make the best of it, and fire up these quick-marinated kabobs that smell and taste incredible. They are great on their own or alongside a salad, steak or piece of grilled chicken.

Grilled Rosemary-Skewered Vegetable Kabobs

 


Grilled Rosemary-Skewered Vegetable Kabobs
SERVES: 4

Marinade
1/2 cup balsamic vinegar
2 tablespoons olive oil
1 (4-inch) sprig fresh rosemary, leaves chopped
1 clove garlic, minced
1/2 teaspoon salt
Cracked black pepper
Vegetables
1 container (10.5 ounces) grape tomatoes
2 large zucchini squash, sliced 1/4-inch thick
2 large yellow squash, sliced 1/4-inch thick
8 (6 to 8-inches each) sprigs fresh rosemary
Instructions
Place marinade ingredients into a large resealable plastic bag. Add all vegetables except rosemary sprigs. Seal bag and shake until vegetables are coated.
Marinate 15 minutes.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain vegetables; discard marinade.
Strip bottom half of rosemary sprigs to use as skewers. Thread vegetables onto skewers.
Fold a strip of heavy duty foil the width of leafy ends of the rosemary skewers. Place foil strip on the grill. Place skewers on the grill so rosemary leaves are on the foil and vegetables are directly on the grill grates.
Grill 6 to 8 minutes, turning once, until vegetables are browned and tender.
Notes
Use the woody end of the rosemary sprig as the pointed end of the skewer. If vegetables do not thread easily, make a starting hole with a wooden skewer or knife.
If desired, reserve vegetable marinade and use as dressing for mixed baby greens to serve alongside kabobs.
Everyday Good Thinking http://everydaygoodthinking.com/

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I'd love to have one of these indoor or outdoor grills from Hamilton Beach!With top-of-the-line features such as porcelain-coated, cast iron cooking grates and oversized temperature gauges, Hamilton Beach grills are built to perform. Enjoy the compliments you get from family and friends every time you fire up the grill.

But restaurant-quality results don’t have to come from a steakhouse. Instead, they can start at home with an indoor grill that does what most grills can’t: keep meat tender and juicy without overcooking it.



Sweet and Spicy Beef and Vegetable KabobsPhilia Kelnhofer is the blogger behind Sweet Phi. She’s all about making dinner time a little easier through simple recipes, how-tos and step-by-step instructions. She lives in Milwaukee, WI with her husband/taste tester Nick and dog Clover, where they enjoy trying new cheeses and experimenting with new ingredients. You can find Philea on Facebook, Google+, Pinterest and Instagram.

Sweet and Spicy Beef and Vegetable Kabobs

These sweet and spicy beef and vegetable kabobs are made using a Hamilton Beach Searing Grill, and are a super tasty kabob that is easy to make indoors while having beautiful outdoor grilled flavors!

Sweet and Spicy Beef and Vegetable Kabobs

Hi there, I’m Phi (pronounced like ‘fee’), the food and lifestyle blogger behind the Sweetphi blog where I share simple sweet and savory recipes. I show readers how to create delicious meals that don’t use a million ingredients or that take hours to make.

Sweet and Spicy Beef and Vegetable Kabobs

I live in Milwaukee, WI where we have very interesting weather. One second it will be pouring rain, the next it will be blinding sunlight. And while I love all the flavors that come from grilling outside, sometimes that it just not a reality because of the weather. Not to mention, the last thing I want to do after a long day of work is set up the grill sometimes.

Sweet and Spicy Beef and Vegetable Kabobs

Enter the Hamilton Beach Searing Grill. This indoor grill is nothing short of amazing. It is small and fits on your counter, but there is nothing small about the amazing seared flavor it gives to food grilled on it. Food made using the Searing Grill actually tastes like it was made using an outdoor grill, and because the temperature gets so high, it leaves those beautiful charred grill marks!

Sweet and Spicy Beef and Vegetable Kabobs

As soon as I saw the box, I had a hankering for some grilled beef and vegetables. It was meant to be, because as I was making this recipe it was pouring rain outside, so it was the perfect opportunity to give the searing grill a test run.

Sweet and Spicy Beef and Vegetable Kabobs

I like to make a very simple marinade that has a hint of sweetness and a hint of spice to really elevate the meat. The marinade I make only has five ingredients, but don’t let the simplicity fool you, the bold marinated sweet and spicy beef kabobs flavor is nothing is amazing.

Sweet and Spicy Beef and Vegetable Kabobs

Kabobs are one of my favorite things to make. I love loading up meat and veggies and making different combinations. They’re customizable to what you like and what you have on hand. For the spring and summer, I like making beef kabobs with cherry tomatoes, red peppers, mushroom and red onion. Again, super simple (just like the marinade) but when combined…delish! I also like using beef because the cook time is super short. These kabobs were grilled and done in 15 minutes!

Sweet and Spicy Beef and Vegetable Kabobs

Next time you’re looking for a delicious grilled meal, look no further than these sweet and spicy beef and vegetable kabobs!

Sweet and Spicy Beef and Vegetable Kabobs


Sweet and Spicy Beef and Vegetable Kabobs
SERVES: 4

Marinade
¼ cup extra virgin olive oil
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
½ teaspoon crushed red pepper flakes
1 teaspoon garlic salt
Kabobs
1 pound beef sirloin, chopped into 1-inch cubes
1 red bell pepper, chopped into 1-inch cubes
1 red onion, halved, then sliced into 1-inch chunks
1 cup cherry tomatoes
½ cup button mushrooms, whole (about 8-10 small mushrooms)
4 large or 8 small metal skewers
Instructions
Start by combining all the ingredients for the marinade in a large bowl (olive oil, brown sugar, balsamic vinegar, crushed red pepper flakes and garlic salt) and whisk.
Cut the beef into inch size cubes and place into the marinade.
Cut peppers and onion and put them in the marinade, put the cherry tomatoes and mushrooms in the marinade and stir to combine so that marinade is covering all the vegetables. Let marinate for 15 minutes, or overnight (with plastic wrap covering in the fridge if marinating overnight).
Turn searing grill to SEAR setting.
Take a skewer and arrange marinated beef and vegetables in alternating order on the skewer. (I like to start with beef and then do onion, pepper, tomato, beef, mushroom, pepper, onion, beef, etc.) Repeat until skewers are full and all meat and vegetables are used.
Place skewers on the searing grill and close the lid. Let grill for 5 minutes, then with tongs flip the kabob, cook for another 5 minutes. Flip, and cook for another 5 minutes.
Remove from grill and let sit rest/cool on a plate for 5 minutes before serving.
Notes
Allow about 20 minutes of kabob prep time for this recipe.
Everyday Good Thinking http://everydaygoodthinking.com/

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