Category: BEEF

BEEF TENDERLOIN

BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast 
1/2 cup soy sauce
1/4 cup Worcestershire sauce

2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

    • Preheat oven to 350 degrees. 
    • Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
    • Place roast on top of onions.
    • Whisk together soy sauce, Worcestershire sauce and butter.
    • Pour over the tenderloin.
    • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
    • Let meat rest for 10 to 15 minutes before slicing

    • BEEF BARLEY PASTA SOUP

    3 tablespoons butter
    1 pound stew meat, in 1/2 inch pieces
    flour
    1 large carrot, diced
    1 large onion, finely chopped
    3 teaspoons minced garlic
    ½ teaspoon oregano
    1/2 cup barley
    1 cup pasta
    1 cup White Grenache Wine
    1-28 ounce cans Contadina crushed tomatoes
    4-14 ounce cans beef broth*
    salt and pepper to taste

    • Over low heat melt the butter.
    • Stir in carrots and saute until soft. 
    • Add onions and garlic sauteing until fragrant.
    • Dredge beef pieces in flour.
    • Add beef to pan and saute’ until beef pieces are browned.
    • Add the wine and simmer 10-15 minutes. 
    • Add the tomatoes and broth. Stir well and simmer 1 hour or more.
    • Add the barley  during the last hour and simmer slow.
    • Add the pasta during the last 15 minutes.

    *or make your own with 4 1/2 cups hot water and 3 teaspoons vegetable or beef bouillon.

    BOEUF FLAMANDE aka BEEF IN DARK BEER, well sort of

    I found this recipe in the bottom of grams pile of magazine/book clippings to try one day.  It just screamed, “try me for the guys”.  BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers.  This will be perfect on a cold winter’s night!

    BOEUF FLAMANDE
    1/2 pound bacon, cut into 1/4″ cubes
    3 pounds beef stew meat, cut into bite size pieces (I used brisket)
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    3 tablespoons butter
    3 cloves garlic, minced
    2 large Vidalia onions, cut into thin slices
    2 large carrots, sliced
    1/2 cup flour + dredging flour
    1/2 cup Country Bob’s All Purpose Sauce
    3/4 cup Dr. Pepper (yep you read that right)
    3 cups boiling water
    3 tablespoons Better than Beef Bouillon
    1/2 teaspoon thyme
    2 teaspoons sugar
    1 tablespoon Worcestershire sauce
    3 tablespoons champagne vinegar
    fresh parsley sprigs

    • Preheat oven 325 degrees.
    • Place the flour into a plastic bag.
    • Brown bacon pieces until crisp.  With a slotted spoon remove to drain.
    • Dredge beef pieces in the flour mixture.
    • Brown beef pieces in bacon fat*.  With a slotted spoon remove beef pieces to a colander to drain.
    • Add butter to saute pan. 
    • Saute’ carrots for several minutes.
    • Add the onions and garlic until fragrant and translucent.
    • Stir in 1/2 cup flour, salt, pepper and thyme.
    • Whisk together the hot water, sugar and bouillon. 
    • Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended. 
    • Add to veggies.
    • Bring to a fast boil.
    • Lower heat to a simmer for 5 minutes.
    • Spray a casserole with PURE.
    • Add browned meat to the casserole.
    • Top with onions and carrots.
    • Pour sauce over top and blend well.
    • Bake for 2 1/2 hours or until meat is tender.
    • Serve over Parmesan Potatoes.

    *May have to add a bit of butter or oil if not enough bacon grease.

    Beef and Broccoli Stir-Fry

    Beef and Broccoli Stir-Fry

    yields 4 servings
    2 1/2 tablespoons cornstarch, divided
    1/4 tablespoon salt
    3/4 pound lean sirloin beef, trimmed, thinly sliced against the grain
    2 teaspoon canola oil
    1 cup reduced-sodium chicken broth, divided
    5 cups broccoli, florets (about 12oz bag)
    1 tablespoon ginger root, fresh, minced
    2 teaspoon minced garlic
    1/4 teaspoon red pepper flakes, to taste
    1/4 cup low-sodium soy sauce
    1/2 cup water

    Directions:  On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

    Heat oil in a large nonstick wok or large deep skillet over medium-high heat.  Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.

    Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan.  Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes.  Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

    In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon, cornstarch and water until blended; stir into pan.  Reduce heat to medium-low and bring to a simmer; simmer until lightly thickened about 1 minute.

    Return beef and accumulated juices to pan; toss to coat.  Serve.  Yields about 1 1/4 cups per serving.

    Modifications:
    -I also added 2 stalks of green onions and a few mushrooms.

    Here’s what you’ll need:

    If you are using fresh broccoli, cut up the broccoli.  Mince 1 Tbsp of fresh ginger and 2 cloves of garlic.  Trim and slice the beef.

    I went ahead and added some green onions and mushrooms.
    Put some cornstarch in a bowl and then toss and cover the beef.
    Heat some canola oil in a wok or a pan.
    Put the beef in the wok until lightly brown, around 4 minutes and then pull out and sit to the side.

    Pour 1/2 cup of chicken stock in to the pan.  Stir the pan and get all of the leftover meat and crumbles.

    Add the broccoli, cover for about 3 minutes until tender-crisp. (They will also turn a very bright green)
    Uncover and add the ginger, garlic and any other veggies.
    In a separate bowl or cup, mix 1/4 cup soy sauce, 1/2 cup chicken broth and about 1/2 Tablespoon cornstarch.

    Mix and pour into the wok.  Let simmer and thicken just a couple of minutes.
    I added some rice to the pan (see below for details) and then put the beef back in.
    Here’s what you’ll end up with:
    I served this with one of those whole grain rice-in-a-bag.  I boiled them separately and then threw them in the wok at the end when the beef went back in the wok.

    You could do all type of variations and add a lot more veggies.  You could buy a bag of frozen stir-fry veggies, add grated carrots, or bean sprouts.

    1 serving of the beef and broccoli (1 cup)=5 points
    1/2 cup of the rice=4 points

    Hope you enjoy!
    April

    KICKING MEATLOAF

    KICKING MEATLOAF
    2 pounds hamburger
    4 ounces Gorgonzola Cheese Crumbles
    1 bunch green onions, sliced thin
    2-3 cloves garlic, minced
    1 jumbo egg
    1/4 cup chili sauce
    1 tablespoon Better than Bouillon Beef Base
    1 Tablespoon creamy horseradish
    1 sleeve Townhouse crackers, crushed
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    • Mix all ingredients together thoroughly
    • Use a tall loaf pan
    • Bake 45 minutes at 350 degrees or until edges are browned and crisp
    • Immediately pour off excess grease
    • Enjoy

    SKILLET BEEF STEW ~ SIMPLY DELICIOUS SUNDAY

    Skillet Beef Stew adapted from Shine
    2 tablespoons cooking oil
    2 pounds beef stew meat, cut into 1-inch cubes
    2 teaspoons dried thyme or oregano, crushed
    6 medium carrots, peeled and quartered
    4 stalks celery, cut in 2-inch lengths
    2 medium onions, cut in 1/2-inch slices
    6 cups lower-sodium beef broth
    1/3 cup all-purpose flour
    1 recipe Potato Mashers

    Directions: 

    1. In 12-inch skillet brown beef in hot oil over medium-high heat with thyme and 1.4 teaspoon each salt and pepper. Remove, set aside. Add carrots, celery, and onions to skillet, cook and stir 5 minutes. Return beef to skillet. In bowl whisk together broth and flour; add to skillet. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Uncover; simmer 10 minutes or until meat is tender. Serve with potatoes. Makes 8 servings.
    2. Potato Mashers: In microwave-safe bowl, microcook 8 Yukon gold potatoes (23.4 lb.), half at a time, on high (100 percent power) 8 minutes, covering bowl with vented microwave-safe plastic wrap. Mash potatoes with 1 cup milk, 1.2 teaspoon salt, and 1.2 teaspoon black pepper.

    Modifications:
    -I didn’t use mashed potatoes.  I just peeled and cut up some baby red potatoes and threw them in.
    -Scott isn’t a fan of celery so I didn’t add it.

    Here’s what you’ll need:
    • Put the stew meat into some olive oil to brown.
    • Season the meat with salt and pepper.  Add some dried parsley to the meat, about 1/4 of a palm full.  
    • Once the meat is browned, pull it out and throw in some carrots and 2 cut up onions.
    • Put meat back in with the onions and carrots. 
    • In a separate bowl, put a handful of whole wheat flour into a bowl with a can of beef broth.  Whisk it together and then put it in the skillet.  I added another can and a half of beef broth, covered the stew, and let it simmer for about 45 minutes.
    Here’s what you’ll end up with:
    This stew was awesome!  This is a very easy, stick-to-your-ribs, comforting, cold weather meal.  The prep time took less than 10 minutes and the rest was just letting it “stew” together. 
    Using the beef broth added a lot of flavor but be sure not to re-salt it.  Try to choose a low-sodium beef broth as this could be too salty for some people.

    Carolina “All The Way” Burger

    Do you remember the very first time that you thought to yourself, “WOW!  That is the BEST thing I have ever tasted!” ?  
    I have two memories like that and both occurred when I was a kid while visiting my grandparents farm in Lisbon, NC.  The first was when I tasted real pork bbq from the volunteer fireman’s fundraiser.  The second was when I tasted an “All The Way” burger from Melvin’s (formerly a pool hall) in Elizabethtown, NC.  It was a messy flavor explosion that I could not get enough of.  
    A Carolina “All The Way” Burger is a burger with chili, slaw, onions, and mustard.  Wendy’s sells a version called the “Carolina Classic” in some areas [Source:  Burgerpedia].  But for me, the best ones are like the original, from a small mom and pop joint in rural North Carolina. This really isn’t a “recipe” as much as just how to put a Carolina burger together, but I’ll give you some links or ideas for the components.
    Messy but good!

    Carolina “All The Way” Burger
    source:  Nibble Me This
    serves: 4

    Ingredients

    Instructions

    1. Preheat your grill to 450f.  Grill the burgers 3-4 minutes per side or until an internal temp of 165f.
    2. Remove and assemble burgers.  
    3. Top each patty with 3 Tbsp slaw, 3 Tbsp chili, 1 Tbsp onion and then mustard.  
    4. Top with the bun top and give it a “smash together” and enjoy. 

    Burger Suggestion:  If you don’t have a favorite burger mix, try 1 lb of ground round mixed with 1 tsp garlic salt, 1 tsp black pepper, and 1 egg.  Divide in 4 parts, roll each into a ball and form into a flat 4″ patty.

    Coleslaw suggestion:  Chop 1/2 head of napa cabbage.  Add in 1 shredded carrot and 2 Tbsp finely diced onion.  Make a dressing of 1/3 to 1/2 cup mayo, 2 Tbsp white wine vinegar, 1/2 tsp celery seed, salt and pepper to taste.  If you like horseradish, throw some of that in there too.  Mix thoroughly.

    It’s hard to beat a burger over hot coals.
    Smashing it together makes it easier to eat.

    CRY BABY BURGERS and ROASTED PAPRIKA POTATOES

    Good Morning everyone, Tamy here filling in for Melynda.  We like burgers, but hate the bread on a regular basis so I often make a “knife and fork” burger with fun toppings and this is one of our favorites.

    CRY BABY BURGERS
    1 pound ground chuck
    sea salt and fresh ground black pepper to taste
    1 small can jalapenos, drained and chopped (save a small amount for the mayo)
    1 small can green chiles, drained and chopped
    1 tablespoon Worcestershire sauce
    2 slices pepper jack cheese
    jalapeno mayo (small amount of minced jalapenos whisked into mayo)
    caramelized onions – 1 small Vidalia onion, thinly sliced

    • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
    • Form into 3 patties. Refrigerate for several hours.
    • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
    • Sear and brown patties, turning frequently until cooked through.
    • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
    • When burgers are done, top with cheese, mayonnaise and caramelized onions.
    • Enjoy!

    ROASTED PAPRIKA POTATOES
    2 pounds baby red potatoes
    sea salt and fresh ground black pepper
    Hungarian paprika
    1/4 cup melted butter

    • Scrub potatoes.
    • Boil for 10-15 minutes.
    • Drain the potatoes until cool enough to handle.
    • Preheat oven to 400 degrees.
    • Spray a 9×9 shallow baking dish with PURE.
    • Place potatoes on bottom in an even layer.
    • Smash each potato slightly.
    • Evenly sprinkle with salt, pepper and paprika.
    • Pour melted butter evenly over top.
    • Bake 30 minutes until crunchy and bubbling.

    BEEF AND BROCCOLI STIR FRY

    Beef and Broccoli Stir-Fry
    yields 4 servings
    2 1/2 tablespoons cornstarch, divided
    1/4 tablespoon salt
    3/4 pound lean sirloin beef, trimmed, thinly sliced against the grain
    2 teaspoons canola oil
    1 cup reduced-sodium chicken broth, divided
    5 cups broccoli, florets (about 12oz bag)
    1tablespoons ginger root, fresh, minced
    2 teaspoons minced garlic
    1/4 teaspoon red pepper flakes, to taste
    1/4 cup low-sodium soy sauce
    1/2 cup water

    • On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
    • Heat oil in a large nonstick wok or large deep skillet over medium-high heat.  Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
    • Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan.  Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes.  Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
    • In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon, cornstarch and water until blended; stir into pan.  Reduce heat to medium-low and bring to a simmer; simmer until lightly thickened about 1 minute.
    • Return beef and accumulated juices to pan; toss to coat.  Serve.  Yields about 1 1/4 cups per serving.

    Modifications:
    -I also added 2 stalks of green onions and a few mushrooms.

    Here’s what you’ll need:
    If you are using fresh broccoli, cut up the broccoli.  Mince 1 tablespoon of fresh ginger and 2 cloves of garlic.  Trim and slice the beef.

    I went ahead and added some green onions and mushrooms.

    Put some cornstarch in a bowl and then toss and cover the beef.

    Heat some canola oil in a wok or a pan.  Put the beef in the wok until lightly brown, around 4 minutes and then pull out and sit to the side. 
    Pour 1/2 cup of chicken stock in to the pan.  Stir the pan and get all of the leftover meat and crumbles.  Add the broccoli, cover for about 3 minutes until tender-crisp. (They will also turn a very bright green)
    Uncover and add the ginger, garlic and any other veggies.  In a separate bowl or cup, mix 1/4 cup soy sauce, 1/2 cup chicken broth and about 1/2 Tablespoon cornstarch.  Mix and pour into the wok.  Let simmer and thicken just a couple of minutes.  I added some rice to the pan (see below for details) and then put the beef back in.
    Here’s what you’ll end up with:
    I served this with one of those whole grain rice-in-a-bag.  I boiled them separately and then threw them in the wok at the end when the beef went back in the wok.

    You could do all type of variations and add a lot more veggies.  You could buy a bag of frozen stir-fry veggies, add grated carrots, or bean sprouts.

    1 serving of the beef and broccoli (1 cup)=5 points
    1/2 cup of the rice=4 points

    STUFFED SHELLS

    STUFFED SHELLS adapted from Weight Watchers
    15 large shells, cooked and drained**
    1 pound lean ground beef
    1 1/2 teaspoon Pampered Chef Italian seasoning
    1 medium onion, chopped
    8 ounces tomato sauce
    1/2 cup water
    1 teaspoon beef bouillon granules
    3 cloves garlic, minced
    2 tablespoons Classico tomato pesto
    1 cup shredded cheese

    • Brown meat and onion, Drain.
    • Whisk together tomato sauce, water, bouillon, garlic, pesto and seasoning.
    • Stir 1/2 cup of tomato sauce mixture and 1/2 cup of cheese into beef mixture.
    • Stuff shells with meat mixture.
    • Pour 1/2 of remaining sauce on bottom of the baking dish.
    • Put shells on top of sauce.
    • Pour remaining sauce over shells.
    • Top with remaining cheese.
    • Bake at 350 degrees for 30 minutes.

    **If you prefer the shells and beef mixture can be tossed and cooked as a casserole. When I do this I use the smaller shells, but same proportions.

    CRY BABY BURGERS and ROASTED PAPRIKA POTATOES

    CRY BABY BURGERS

    1 pound ground chuck

    sea salt and fresh ground black pepper to taste

    1 small can jalapenos, drained and chopped (save a small amount for the mayo)

    1 small can green chiles, drained and chopped

    1 tablespoon Worcestershire sauce

    2 slices pepper jack cheese

    jalapeno mayo (small amount of minced jalapenos whisked into mayo)

    caramelized onions – 1 small Vidalia onion, thinly sliced

    • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
    • Form into 3 patties. Refrigerate for several hours.
    • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
    • Sear and brown patties, turning frequently until cooked through.
    • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
    • When burgers are done, top with cheese, mayonnaise and caramelized onions.
    • Enjoy!

    ROASTED PAPRIKA POTATOES

    2 pounds baby red potatoes

    sea salt and fresh ground black pepper

    Hungarian paprika

    1/4 cup melted butter

    • Scrub potatoes.
    • Boil for 10-15 minutes.
    • Drain the potatoes until cool enough to handle.
    • Preheat oven to 400 degrees.
    • Spray a 9×9 shallow baking dish with PURE.
    • Place potatoes on bottom in an even layer.
    • Smash each potato slightly.
    • Evenly sprinkle with salt, pepper and paprika.
    • Pour melted butter evenly over top.
    • Bake 30 minutes until crunchy and bubbling.

    PO’ BOY BEEF WELLINGTON & TASTE and CREATE

    Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog. 
    This month my partner is Kat from STUDY FOOD.  She has some really interesting recipes, but I settled on one that my family would eat LOL without asking. “What’s in this?”  I get a bit too creative at times so wanted to treat them to a straight forward home style meal.  So I chose her Po’ Boy Wellingtons because I just loved the irony of students eating beef wellington, a previously reserved for the rich recipe.  Hubby gave them 2 thumbs up!  They were wonderful and I think I’ll make them again using hamburger steaks next time. Even more PO Boy!! LOL
    Kat’s recipe in black, my adaptations in red:
    Beef: Here, I only had bolar (blade) roast – which I cut a 350g steak from. Because bolar has a reputation of sometimes coming out tough – I marinaded it in the juice of two lemons, a tsp of olive oil, salt and pepper for an hour a side – hoping that the acid in the lemon juice would break down some of the fibres while the oil would stop the meat from drying out too much… If you’re using rump steak, or another, more tender mean you can leave that bit out…  If using Bolar Beef:  Bake your beef, SLOWLY for 45ish minutes @ 150 degrees while wrapped in foil – this’ll make your Beef Wellington a little dryer than strictly desirable (unless you like your meat well done, in which case it’ll be just the same as normal….) but it should also make it somewhat more tender than partially or fast baked Bolar.

    If using not Bolar Beef:  Before browning the meat I  like to rub a little more olive oil, salt and pepper into each side – just to add flavour.  Brown the meat on all sides over LOW heat. You are only browning the beef NOT cooking it – so don’t leave it on the heat for too long! Once all sides of the steak are browned wrap it in foil and leave it to cool before shrouding in pate, mushrooms and pastry…
    The purpose of browning the meat first is not only to add flavour but also to prevent it from leaking onto the pastry later.


    LOL Kat didn’t quite know what my flank steak was all about and I really didn’t know what her Bolar beef was about, but I did google it and then set off to buy my meat, but was distracted by the wonderful manager’s special markdowns that were going on at the end of my local store’s meat counter.  OOH, top sirloin at rock bottom prices – SOLD!

    Duxelles: hubs won’t eat mushrooms so I had to get creative here.  I had some left over roasted carrots and some sauteed brussels sprouts.  I was making dinner for 3 so opted to make each one a different flavor, but boy did I mess up the kitchen!!
    10 grams butter
    1 teaspoons oil
    1/2 a tiny onion (or shallot, I guess…) diced as fine as you can
    3 cloves garlic, minced or very finely diced
    80 grams mushrooms – chopped into the finest dice you can manage
    1 teaspoons dried, mixed herbs
    2 tablespoons milk

    • Melt the butter in a frying pan with the teaspoon of oil over LOW heat…
    • Briefly fry the onion and garlic until fragrant before adding the finely chopped ‘shrooms. When cooking the mushrooms you may notice that they soak up all the butter pretty quickly – keep stirin’ ’em over low until they release the butter again and begin to brown. At this point add the dried herbs.
    • Continue to fry the mushrooms/onions etc until the pan starts to dry out a little – now pour in the two tablespoons of milk. Cook until as much of the milk has evapourated as you think will happen and the mixture is a dry-ish paste.
    • I tip mine out of the frying pan and into a sieve over a bowl – just in case there’s anymore liquid to drip off…
    Crepes: (Kat advises against cooking these in a bowed pan – it makes life very difficult) I skipped this as I used Pepperidge Farm Puff pastry and this was just more than we needed.
    1/4 cup flour
    1 egg
    2 tablespoons milk
    1 teaspoon oil
    • Whisk all ingredients together in a bowl and allow to sit for and hour or so. The mix will be fairly liquid – but it will thicken over time.
    • Once rested, fry 1/2 of the mix at a time in a non-stick frying pan until cooked through on both sides. Set aside to cool.
    Pate: I skipped this too – just more than we needed.
    Kat borrowed some homemade pate from a flatmate – she loosely followed this recipe for Chicken Liver Pate from this month’s Foodtown Magazine.

    Pastry:
    Kat used shop bought pastry – because that’s what she had! And so did I!

    Final Assembly:

    • Cut cooked steak into two. I cut them before cooking. 
    • Cut pre-rolled pastry square into two.
    • Butter, egg or water the edges of your pastry with whatever you have handy… I used egg
    • Lay your pancakes on each of the pastry pieces and cut to fit. I omitted.
    • Spread half of the pate (I omitted) and half of the duxelles over each of the pastry/pancake halves.
    • Plonk steak pieces in the middle and wrap pastry over it sealing all edges/gaps… 
    • Place on a cookie rack on a baking tray – seam side down. 
    • Make slits half-way through the pastry (purely aesthetical) and brush with egg or butter or milk… I used a butter egg mixture
    • Bake @ 220 for 20-30 minutes, until pastry is golden and crispy. I used 400 F.
    This recipe was a raving success!! Tasty, yummy and well worth the time and effort to make the 3 different veggies!