Mashed Potato Veggie Strata

I found this recipe in the May, Better Homes and Garden Magazine. I found the recipe to be very good but I did use cauliflower in place of the potatoes. Just make sure the cauliflower is drained really well as you do not want the strata to be runny.

Ingredients:

• 2 1/2 lbs russet potatoes, peeled and cubed-Verna used cauliflower-or use a combination of both.
•  
• 1/2 cup roasted red peppers
• 1  8 oz. carton of sour cream of choice
• 1 tablespoon basil pesto-Verna used about 2-3 tablespoons as I just made a lot of it up.
• 1/4 teaspoon salt-Verna did not use.

• 2 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash cut lengthwise and sliced.
• 1 of each, red, yellow and green sweet peppers, chopped
• 1 medium onion chopped-about 1/2 cup-Verna used more
• 8 oz. cheddar cheese-shredded-cheese of choice
• Plus Verna added:
• 2-3 garlic cloves, minced
•  1 teaspoon dried basil
• Pinch of cayenne pepper

Directions:

1. Preheat oven to 350 degrees. Spray a glass 7" by 11" pan.
2. In large sauce pan cook potatoes (cauliflower) drain and mash like you would mashed potatoes. Season to taste. The recipe did not call for this but it sounded really bland without adding seasonings.
3. Spread mashed potatoes (cauliflower) in sprayed pan.
4. In a food processor  blend roasted sweet peppers until smooth. Transfer to a bowl and add sour cream, pesto, and salt if using. Spread over mashed potato layer.
5. In a large skillet saute onions, garlic, peppers  until tender.
6. Add zucchini and squash., cook only till crisp tender.
7. Add the rest of the ingredients-not  the CHEESE.
8. Mix well. put over roasted  red pepper layer.
9. Bake uncovered about 30 minutes.
10. The recipe called for adding the cheese immediately. I suggest adding it the last 10 minutes of baking as it just gets crusty. if adding to soon.

Enjoy!!!

Life's Very Hard Lessons

A long time friend had been on my mind this last week. I was so busy canning and freezing up food for the winter and did not take the time to call her as I usually would have.

To make a long story short, when I finally got around to calling her, I found out she died the night before. Today is the funeral and I can't even go as I have been sick in bed all week and still not doing to well.

Please don't do what I did!!!

That is to get so caught up in life that you don't take time for people (which is the most important gift on this earth)
If someone is on your heart today, email them , call them. But don't wait around like I did. I can never take that time back that I would have had with my friend.

I beat myself  up everyday that I was that busy. Yes I know God forgives. But I have to pay the price of my busyness.!!

 Remember Nothing is more important than PEOPLE!!!

Bike Riding to Kewaunee with Mary

Some of my favorite things are bike riding, Victorian Homes, gazebos and cool boats which where all in Kewaunee where we had our picnic lunch. What a beautiful area!

It was the hardest bike ride I have ever been on. Not because of the distance but because of the wind. My knees were not liking it very much. Plus when I got home I found out my tires on my bike were very low. I didn't think that was a problem as I had just got new tires on my bike a couple of days before.
We rode our bikes from Luxemburg to Kewaunee, which was 33 miles round trip.
Oh what a day!!!

Roasted Cauliflower with Garlic and Rosemary

I have been roasting veggies for a long time, but have never used balsamic vinegar in the recipe.
OMG  this is so very tasty.  Cauliflower has never been one of my favorite veggies as to me it is so bland..
But oh, this is terrific. I will be making it again in the  very near future.

Ingredients:

• 1 medium head of cauliflower broke into bite size pieces.
• 3 teaspoons fresh rosemary leaf, stems removed and leaves chopped fine
• 3 teaspoons fresh parsley- chopped fine, or 2 teaspoons dried.
• 2 teaspoons EVOO-optional
• 7-8 clove garlic, minced fine
• 1/8 teaspoon salt-optional
• 1/4 teaspoon honey or agave nectar
• 1/4 teaspoon freshly ground black pepper- I usually use more
• 3/4 teaspoon balsamic vinegar-I used Apple Balsamic Vinegar from Olive Cellar

Directions:

1. Preheat oven to 400 degrees.
2. Place all ingredients in a bowl (not cauliflower) and mix well.
3. Pour over the cauliflower and mix well. (I mixed it up early in the morning and let it sit at room temp several hours before baking.)
4. Spread onto a large baking sheet lined with plain parchment paper. Make sure cauliflower is single layer.
5. Bake for 15 minutes, turn the cauliflower and bake another 15 minutes or so until golden brown.
6. Serve immediately.

Yummy!!!!

Enjoy!

Alphabet

If plan A didn't work-the alphabet has 25 more letters!!

STAY COOL!!!