8 c bite-size cauliflower or broccoli florets (about 1 head), sliced
2 T extra virgin olive oil
1/2 t salt, or to taste
freshly ground pepper to taste
lemon wedges (optional)
Preheat the oven to 450 degrees F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes. Serve
hot or warm with lemon wedges, if desired. Yield: 4 servings
Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts
Fresh Vegetable Soup
In a large pot, add 1 T olive oil and chopped vegetables, such as onions, carrots, green beans and celery. Saute until tender, about 3 to 4 minutes. Add 4 cups chicken or vegetable stock, 3 cups water, a few sliced potatoes (peeled) and season with salt, pepper and parsley. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
Honey-glazed Sweet Potatoes
4 large sweet potatoes
1/4 c water
2 T brown sugar
2 T honey
1 T extra virgin olive oil
Peel and chop sweet potatoes. Toss with a mixture of water, brown sugar, honey and olive oil. Arrange on a baking sheet. Cover with foil and bake at 375 F for 45 minutes. Remove the foil and bake another 15 minutes until the glaze is thick and the potatoes are tender.
1/4 c water
2 T brown sugar
2 T honey
1 T extra virgin olive oil
Peel and chop sweet potatoes. Toss with a mixture of water, brown sugar, honey and olive oil. Arrange on a baking sheet. Cover with foil and bake at 375 F for 45 minutes. Remove the foil and bake another 15 minutes until the glaze is thick and the potatoes are tender.
Green Beans With Onion and Garlic
1 1/2 lb, green beans, fresh
2 medium onions, sliced thinly
4 cloves garlic, minced
2 t extra virgin olive oil
1 1/2 t salt
1/2 c water
fresh ground black pepper
1/2 T fresh oregano or 1/4 t. dried
Cut the stems (but not the tails) off the beans, and cut them into 1-inch pieces.
Heat the oil in a non-stick pan, and stir-fry the garlic for 30 seconds, or so. Fling in the onions, and stir-fry over medium heat for 2-3 minutes, being sure not to burn the garlic or color the onions. Dump in the beans, salt, pepper, oregano and water, and bring to a boil. Cover, lower heat, and simmer for 10-15 minutes (depending on how done you like the beans), then uncover, boost the heat, and reduce the liquid until it's thick. Correct seasonings. Served over rice, this makes a healthy and satisfying meal.
2 medium onions, sliced thinly
4 cloves garlic, minced
2 t extra virgin olive oil
1 1/2 t salt
1/2 c water
fresh ground black pepper
1/2 T fresh oregano or 1/4 t. dried
Cut the stems (but not the tails) off the beans, and cut them into 1-inch pieces.
Heat the oil in a non-stick pan, and stir-fry the garlic for 30 seconds, or so. Fling in the onions, and stir-fry over medium heat for 2-3 minutes, being sure not to burn the garlic or color the onions. Dump in the beans, salt, pepper, oregano and water, and bring to a boil. Cover, lower heat, and simmer for 10-15 minutes (depending on how done you like the beans), then uncover, boost the heat, and reduce the liquid until it's thick. Correct seasonings. Served over rice, this makes a healthy and satisfying meal.
Roasted Sweet Potato Cider Salad
2 large sweet potatoes, peeled, quartered lengthwise
1 T plus 1 t extra virgin olive oil, divided
2 T scallions, finely diced
3 T apple cider vinegar
1/8 t salt
Preheat oven to 400 degrees. Place sweet potatoes in large baking dish, drizzle with 1 T oil, and toss potatoes until evenly coated. Cover pan with foil and bake 20 minutes. Uncover pan, turn potatoes and bake uncovered until tender and golden brown, about 15-20 minutes. Cool potatoes and chop into bite-size pieces. Transfer to serving bowl.
Whisk vinegar with remaining teaspoon of oil and salt. Pour over potatoes, add scallions, and stir gently until well combined.
1 T plus 1 t extra virgin olive oil, divided
2 T scallions, finely diced
3 T apple cider vinegar
1/8 t salt
Preheat oven to 400 degrees. Place sweet potatoes in large baking dish, drizzle with 1 T oil, and toss potatoes until evenly coated. Cover pan with foil and bake 20 minutes. Uncover pan, turn potatoes and bake uncovered until tender and golden brown, about 15-20 minutes. Cool potatoes and chop into bite-size pieces. Transfer to serving bowl.
Whisk vinegar with remaining teaspoon of oil and salt. Pour over potatoes, add scallions, and stir gently until well combined.
Candied Sweet Potatoes
2 T extra virgin olive oil
3 large sweet potatoes, peeled and cut into 1/4 slices
1 c water
1/2 c backed brown sugar or brown Splenda
Dash salt
Heat the oil in a well-seasoned large cast iron skillet over medium low heat. Add the sweet potatoes. Stir totether the water, sugar, and salt, and pour over potatoes. Cover and cook for about 20 minutes without stirring. Turn the potatoes over, cover and cook for about 15 minutes more, turning occasionally to coat each piece with syrup and taking care that the potatoes caramelize evenly. Continue to cook and turn potatoes in this manner until they are fork tender. Transfer to serving platter immediately.
3 large sweet potatoes, peeled and cut into 1/4 slices
1 c water
1/2 c backed brown sugar or brown Splenda
Dash salt
Heat the oil in a well-seasoned large cast iron skillet over medium low heat. Add the sweet potatoes. Stir totether the water, sugar, and salt, and pour over potatoes. Cover and cook for about 20 minutes without stirring. Turn the potatoes over, cover and cook for about 15 minutes more, turning occasionally to coat each piece with syrup and taking care that the potatoes caramelize evenly. Continue to cook and turn potatoes in this manner until they are fork tender. Transfer to serving platter immediately.
Grated Carrot and Apple Salad
2 carrots, peeled and shredded
1 apple, peeled and shredded
1 t extra virgin olive oil
Mix carrots and apple. Add oil and toss.
1 apple, peeled and shredded
1 t extra virgin olive oil
Mix carrots and apple. Add oil and toss.
Crustless Greens Pie
1 1/2 lbs. Swiss chard
1/2 lb arugula
3/4 lb dandelion greens
3 T unsalted butter
1 T extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 small banana pepper, seeded and finely chopped
2 small zucchini, grated
1/3 c chopped fresh basil
1/4 c chopped fresh parsley
1/2 t salt
1/4 t freshly ground black pepper
3 extra large eggs, lightly beaten
1/2 c freshly grated Parmesan cheese
1/4 c fresh bread crumbs
Trim the chard, arugula and dandelion greens. Discard the stems and chop the leaves. Preheat the oven to 375F. Heat 1 T of the butter with the oil in a medium saucepan. Add the onion and cook one minute. Add the garlic and cook one minute longer. Stir in the pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt and pepper. Cook covered, over medium heat, until very tender, about 15 minutes. Remove the cover and cook, stirring frequently, until all liquid has evaporated, about 25 minutes. Transfer to a large mixing bowl. Beat the eggs into the greens and pour the mixture into a buttered 9-inch glass or ceramic quiche pan. Sprinkle with the Parmesan cheese. Melt the remaining 2 T butter in a small skillet over medium heat. Stir in the bread crumbs and sauté until golden. Spoon them over the pie. Bake 25 minutes. Let stand at least 10 minutes before serving. Serves six.
Note: Greens can be substituted using your favorites.
1/2 lb arugula
3/4 lb dandelion greens
3 T unsalted butter
1 T extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 small banana pepper, seeded and finely chopped
2 small zucchini, grated
1/3 c chopped fresh basil
1/4 c chopped fresh parsley
1/2 t salt
1/4 t freshly ground black pepper
3 extra large eggs, lightly beaten
1/2 c freshly grated Parmesan cheese
1/4 c fresh bread crumbs
Trim the chard, arugula and dandelion greens. Discard the stems and chop the leaves. Preheat the oven to 375F. Heat 1 T of the butter with the oil in a medium saucepan. Add the onion and cook one minute. Add the garlic and cook one minute longer. Stir in the pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt and pepper. Cook covered, over medium heat, until very tender, about 15 minutes. Remove the cover and cook, stirring frequently, until all liquid has evaporated, about 25 minutes. Transfer to a large mixing bowl. Beat the eggs into the greens and pour the mixture into a buttered 9-inch glass or ceramic quiche pan. Sprinkle with the Parmesan cheese. Melt the remaining 2 T butter in a small skillet over medium heat. Stir in the bread crumbs and sauté until golden. Spoon them over the pie. Bake 25 minutes. Let stand at least 10 minutes before serving. Serves six.
Note: Greens can be substituted using your favorites.
Brunch Casserole for crockpot
1 1/2 lb ground beef
1 large onion; finely chopped
2 T olive oil or butter
2 garlic cloves; minced
1-4 oz. mushrooms -- sliced, drained
2 t salt
1/2 T oregano -- leaf
1/2 T nutmeg
3 T cornstarch
6 eggs -- beaten
1/2 pk chopped frozen spinach, drained
1/4 c rice milk -- scalded
1/2 c sharp cheddar cheese; grated
In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings
1 large onion; finely chopped
2 T olive oil or butter
2 garlic cloves; minced
1-4 oz. mushrooms -- sliced, drained
2 t salt
1/2 T oregano -- leaf
1/2 T nutmeg
3 T cornstarch
6 eggs -- beaten
1/2 pk chopped frozen spinach, drained
1/4 c rice milk -- scalded
1/2 c sharp cheddar cheese; grated
In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings
Zucchini - Browns (substitute for hash browns)
1 T extra virgin olive oil
3 garlic cloves, finely chopped
1 c chopped red onion
1 t thyme
1 T basil
4 medium zucchinis, grated
salt and pepper
1/4 c chopped parsley
1/2 c pastry flour
3 T grated Parmesan cheese
4 eggs, separated
In a large skillet, heat the olive oil and sauté the garlic and onions until the onions begin to look translucent. Add the herbs and cook for another few minutes. Add the zucchini and lower the heat. Cook for another 5 minutes. Remove this from the heat, taste, and add salt and pepper, as you like. When you've gotten the flavor you like, add the parsley. Taste again to see what the parsley have done to your flavoring and adjust if necessary. Set aside.
In a separate bowl, mix the flour and Parmesan. Stir this into the zucchini mixture. Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture. Heat a skillet and add some oil for cooking. When the oil begins to sizzle, add the batter to the skillet (a la pancakes). From here, you can work the fritters much like pancakes. Carefully flip them over when they begin to brown. Don't allow them to burn. Between each fritter set, inspect the pan to make sure there is enough oil so that you do not burn the next set.
3 garlic cloves, finely chopped
1 c chopped red onion
1 t thyme
1 T basil
4 medium zucchinis, grated
salt and pepper
1/4 c chopped parsley
1/2 c pastry flour
3 T grated Parmesan cheese
4 eggs, separated
In a large skillet, heat the olive oil and sauté the garlic and onions until the onions begin to look translucent. Add the herbs and cook for another few minutes. Add the zucchini and lower the heat. Cook for another 5 minutes. Remove this from the heat, taste, and add salt and pepper, as you like. When you've gotten the flavor you like, add the parsley. Taste again to see what the parsley have done to your flavoring and adjust if necessary. Set aside.
In a separate bowl, mix the flour and Parmesan. Stir this into the zucchini mixture. Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture. Heat a skillet and add some oil for cooking. When the oil begins to sizzle, add the batter to the skillet (a la pancakes). From here, you can work the fritters much like pancakes. Carefully flip them over when they begin to brown. Don't allow them to burn. Between each fritter set, inspect the pan to make sure there is enough oil so that you do not burn the next set.
Broccoli and Carrot Meatloaf
3 lbs. ground beef, or ground turkey or a mixture of the two
1 egg
1/2 c rice milk
1 onion, chopped
2 T steak sauce
1 lb. baby carrots, chopped or shredded
1/2 lb. fresh broccoli crowns, chopped
1/2 c seasoned bread crumbs
Place all your ingredients in a bowl. Stir or knead until everything is incorporated well. Put in a loaf pan. Bake at 350 degrees F 50-60 minutes.
1 egg
1/2 c rice milk
1 onion, chopped
2 T steak sauce
1 lb. baby carrots, chopped or shredded
1/2 lb. fresh broccoli crowns, chopped
1/2 c seasoned bread crumbs
Place all your ingredients in a bowl. Stir or knead until everything is incorporated well. Put in a loaf pan. Bake at 350 degrees F 50-60 minutes.
Coleslaw
This is a nice dish to take somewhere (picnic, pot luck supper) since it keeps well. It is good in summer, but also in winter because cabbage and carrots are apt to be among the few cheap fresh vegetables then.
In a food processor, shred cabbage and carrots. Mix.
Add a drained can of crushed pineapple in its own juice,reserving the juice.
You want the cabbage to be about 60% of the mix, with the other ingredients being the remaining 40% of the mix.
Dressing for cole slaw:
* 1 part extra virgin olive oil
* 1 part lemon juice
* a little of the pineapple juice
Mix the dressing very well to emulsify it. I use my stick blender or a whisk for this.
Dress the cole slaw, and toss it lightly to mix. Let it sit in the fridge for at least a couple of hours before serving. This keeps well for several days.
In a food processor, shred cabbage and carrots. Mix.
Add a drained can of crushed pineapple in its own juice,reserving the juice.
You want the cabbage to be about 60% of the mix, with the other ingredients being the remaining 40% of the mix.
Dressing for cole slaw:
* 1 part extra virgin olive oil
* 1 part lemon juice
* a little of the pineapple juice
Mix the dressing very well to emulsify it. I use my stick blender or a whisk for this.
Dress the cole slaw, and toss it lightly to mix. Let it sit in the fridge for at least a couple of hours before serving. This keeps well for several days.
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