2 cups whole kernel corn (fresh, frozen or canned and drained)
2 cups lima beans (fresh, frozen or canned and drained)
2 cups cut okra (fresh or frozen)
1 can (14.5 ounces) stewed or diced tomatoes
1 cup water
1 teaspoons salt
1/2 teaspoon pepper
Directions
Wash hands with soap and water.
In a large saucepan on medium heat, sauté onion in the oil until soft, about 5 minutes.
Add the rest of the ingredients, reduce heat to medium-low and slowly cook until the veggies are tender, the liquids reduce and the flavors are blended, about 30 to 45 minutes.
Refrigerate leftovers within 2 hours.
Notes
The amounts of each vegetable are provided as a guide and do not have to be exact. Create your own combination according to your taste and what’s available!
Try adding other vegetables such as black eyed peas, chopped bell pepper, hot pepper or zucchini.
Try adding other seasonings such as garlic powder, thyme, basil or hot sauce.
If using fresh corn, slice 2 cups kernels from 2 to 4 ears, uncooked or cooked.
If using fresh tomatoes, use 4 large to 6 medium (3 cups chopped, peel first if desired).
Looking for a creative way to use up the overflow of zucchini from your garden?! Give this Zucchini Pie a try!
1 tube (8 oz.) refrigerated crescent rolls
3 medium zucchini, sliced
2 garlic cloves, minced
2 tbs. Tillamook butter
2 tsp. minced fresh parsley
1 tsp. snipped fresh dill
¼ tsp. salt
¼ tsp. pepper
1 ¼ cup grated Tillamook Pepper Jack cheese (divided)
2 eggs, lightly beaten
Separate crescent dough into eight triangles; place in a greased 9-inch pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations.
In a skillet, sauté zucchini and garlic in butter. Add the parsley, dill, salt, pepper and ½ cup cheese.
Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. Cover edges loosely with foil.
Bake at 375 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Yield: 6 servings.
For a lighter version, turn your pie into a frittata! Remove the crescent rolls from the recipe and add your vegetable and egg mixture directly to a well-greased pan and bake as instructed.
Photo & Recipe Source: Abby Carroll
For more local health and wellness information, visit www.tillamookcountywellness.org or follow Tillamook County Wellness on Facebook, Instagram and Twitter.
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 cup low-sodium chicken broth (see Notes)
¼ cup rice wine vinegar
¼ cup packed brown sugar
2 Tablespoons low-sodium soy sauce
1 clove garlic, minced, or 1/4 teaspoon garlic powder
1 cup sliced celery
1 medium onion, cut in eighths
1 green bell pepper, sliced into strips
1 large carrot, sliced diagonally 1/4″ thick
3 Tablespoons cornstarch
¼ cup cold water
Directions
Wash hands with soap and water.
Drain pineapple and reserve juice.
Place chicken in a large skillet on low heat (250 degrees F in an electric skillet).
Add reserved pineapple juice, chicken broth, vinegar, brown sugar, soy sauce and garlic. Cover and simmer for 10 minutes or until chicken is no longer pink when cut.
Add vegetables and pineapple. Cook until vegetables are crisp-tender, about 5 minutes.
In a small bowl, combine cornstarch with water and stir until smooth. Slowly pour into hot mixture, stirring constantly until thickened, about 1 minute.
Refrigerate leftovers within 2 hours.
Notes
Serve over cooked rice or pasta.
Broth can be homemade, canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
2 Tablespoons maple syrup, agave or honey (see Notes)
1½ Tablespoons melted coconut oil
2 to 3 Tablespoons water
2 Tablespoons fruit jam (optional)
Directions
Wash hands with soap and water.
Set oven to 350 degrees F.
In a medium bowl, stir together the almond flour, hazelnut flour and cinnamon, if desired.
Add syrup and oil. Stir to mix in evenly.
Add 1 Tablespoon water at a time, stirring after each addition. The mixture will appear crumbly but will hold together to form a cookie.
Scoop 2 Tablespoons of mixture into your hand and shape into a ball. Press your thumb gently into the center of the dough to form a thumbprint. Place cookie on a parchment-covered or lightly-greased baking sheet.
Add a small amount of jam (any type) into the thumbprint of each cookie.
Bake for 10 to 12 minutes or until the bottom edges of the cookies begin to brown.
To avoid breaking the cookies, let them cool completely before taking them off the pan.
Refrigerate or freeze leftover cookies in an airtight container.
Notes
Look for nut flours in the baking section of your grocery store. For best quality and freshness, store nut flours in an airtight container in the refrigerator or freezer.
If almond or hazelnut flour is coarsely ground, sift before measuring.
Try making your own nut flour in a food processor. Use short pulses of about 1 second each. Stop and scrape the bowl about every 10 seconds to be sure the grind is even and to stop before you grind the nuts into nut butter.
You can substitute an all-purpose gluten-free flour for the almond flour.
No coconut oil? Use vegetable oil or melted butter or margarine instead.
Try a small piece of chocolate or a hazelnut in the thumbprint instead of fruit jam.
Honey is not recommended for children under 1 year old.
