Vegetables

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Roasted Vindaloo Vegetables

May 13, 2013 in fresh, Recipes, Vegan, Vegetables, Vegetarian | No comments

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Sunday is a big day in our house. It is the day that I do most of my meal prep work for the rest of the week. I make any salads or soups that we will be eating. This weekend, I made a giant chopped veggie salad, pasta fagoli soup, Greek salad dressing, and some cupcakes for an upcoming party. If I don’t prep for the week I will fall back on one of my favorites, goldfish crackers.

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While I love goldfish crackers, they are not exactly the basis of a healthy diet. So, I make an effort to pack a lunch for work that is packed with veggies. I like to roast them or grill them, but I get bored. So, I make something like this.

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I chop tons of veggies and load them with some sort of seasoning (Vindaloo in this case) and roast. Then, I can easily pack lunches, avoiding the goldfish cracker lunch. This is one of those Sunday prep activities that makes eating vegetables a little easier.

Roasted VIndaloo Vegetables

by Jessica

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Keywords: roast entree side

Ingredients (4-8 servings)

  • 1 onion, sliced pole to pole
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 1 orange pepper, sliced
  • 1/2 pound mushrooms, quartered
  • 1 pound green beans
  • 2 jalapenos, sliced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup Penzy’s vindaloo spice
  • 1-2 pounds chicken, cut into bite-sized pieces (optional)
  • salt to taste

Instructions

Heat the oven to 450.

Place all ingredients in a large bowl and combine. Spread out onto a large baking sheet. Roast for 30-40 minutes. Remove from the oven and allow to cool. Serve with rice, jedra, or Greek yogurt.

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Veggie Frittata

May 11, 2013 in Entrees, Recipes, Vegetables | 2 comments

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Warm weather in my book brings lighter food. I pack in the veggies as soon as the sun starts shining. It makes me want to have a sunny looking plate. While I was making this, I actually said out loud that vegetables are nature’s sprinkles. Think about it. We add sprinkles to dessert. They make it look so happy and fun. Don’t pretty vegetables do the same?

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To me, this is the ultimate mother’s day treat if you are looking for a last minute breakfast in bed or brunch option. The avocado and lime juice add a richness and acidity that pair well with the slightly crisp vegetables. I tried to eat this once without the lime juice and it really is not very good. The lime juice seems weird but trust me on this one. I know, lime juice on eggs?

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This plate will just make you happy. I serve it with a little salsa just for some added fun. You could use some leftover veggies in the fridge. Have a great weekend and Happy Mother’s Day!

Veggie Frittata

by Jessica

Prep Time: 20 minutes

Cook Time: 10 minutes

Keywords: breakfast

Ingredients (2-3 servings)

  • 2 teaspoons olive oil
  • 1/4 pepper, thinly sliced (I use a mix of red, orange, and jalapeño)
  • 2 tablespoons diced onion
  • 3-4 mushrooms, sliced
  • 1 small potato, cooked and diced
  • salt and pepper to taste
  • 3 eggs
  • 2 tablespoons milk
  • 1 teaspoon flour
  • Jack cheese
  • avocado
  • juice 1/2 lime
  • chopped cilantro

Instructions

In a medium skillet, heat oil. Add the vegetables. Cook until tender. Salt and pepper to taste.

In a medium bowl, whisk eggs, milk, and flour.

Heat a medium skillet over medium heat. Spray with cooking spray. Mix the eggs with the vegetables and pour into the pan before while the pan is warm, not hot. Allow to cook without touching until the bottom is set up.

Place the pan under the broiler. Cook until the top is no longer runny. Add the cheese and place under the broiler until it melts.

Serve with avocado on top that has been salted and squirted with lime. Garnish with cilantro.

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Corn Salad with Cotija Cheese

May 1, 2013 in fresh, Recipes, Salad, Summer, Vegetables, Vegetarian | No comments

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I am in full summer mode. I am totally ready for warm weather everyday, lots of Jimmy Buffet (concert in July!), flip flops, and farmers markets. I actually can’t wait. The nice days that we have been have just made me even more excited. So, I have started making warm weather food already. I had the hankering for some fresh corn this weekend. Luckily, I was really smart last summer and froze some. We had 10 left. I used it all in this salad. Yum! Lots of leftovers.

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This salad is simple. We grill the corn, then add the rest of the ingredients. Simply salt, garlic powder, onion powder, limes, cotija, paprika, green onions, and cilantro.

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I served it with my seared salmon and tons of grilled vegetables.Oh, and some slices of avocado on the side. Best. Corn. Ever.

Grilled Corn Salad with Cotija Cheese

by Jessica

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Keywords: grill salad

Ingredients (8-12 servings)

  • 10-12 ears corn
  • 1 jalapeño, diced
  • 2 tablespoons diced green onions
  • 2 tablespoons chopped cilantro
  • juice 4 limes
  • zest 1 lime
  • 1-2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • pinch smoked paprika
  • 2-3 ounces cotija cheese

Instructions

Shuck the corn and grill the cobs until they are slightly charred on each side.

Cut the corn off the cob and combine with remaining ingredients. Serve warm or cold. Store in the refrigerator.

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Minestrone Soup

February 28, 2013 in Recipes, Vegetables | No comments

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I really, really love soup. I may even hoard it a little wee bit in our extra freezer. My favorite soups are usually the ones that are packed with vegetables. I like to get in a few servings in one comforting bowl.

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I had never tasted minestrone soup until a few years ago when we were out to dinner. It was the soup of the day at a restaurant. I ordered it only because I was so cold. It was love at first taste. I realized very quickly that this soup is just a vegetable soup with Italian-style seasonings. I like to use marina sauce in the base to give it a rich flavor. The most important part of this recipe however, is the cheese that I stir in to the broth at the end of cooking. It gives the broth a rich, salty complexity.

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This soup can easily be made vegetarian by using vegetable stock. It can be gluten free if you just leave out the pasta (I like it better that way). This soup freezes well and makes an excellent work lunch.

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Minestrone Soup

by Jessica

Prep Time: 20 minutes

Cook Time: 2 hours

Ingredients (8-12 servings)

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2-3 carrots diced
  • orange pepper, diced
  • yellow pepper, diced
  • 1/2 pound mushrooms, chopped
  • 1 Idaho potato, chopped
  • 1 sweet potato, chopped
  • 16 oz marinara sauce
  • 4 cups vegetable or chicen stock
  • 12 ounces green beans
  • 1/2 bag veggies for soup
  • 1 can cannellini beans, drained and rinsed
  • salt to taste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon red chili flakes
  • parmesan cheese rind
  • 2 handfuls parmesan cheese

Instructions

In a medium stockpot, cook onion over medium until tender in olive oil. Add carrot and cook until tender. Add peppers and mushrooms, cooking until softened.

Add potatoes, green beans, marinara, paprika, chili flakes, and stock. Cook until heated then add veggies for soup.

Allow to simmer with the parmesan rind until all veggies are cooked through.

Add parmesan stirring constantly when combining and beans and cook an additional 10- 20 minutes.

Stir in pre cooked pasta like ditalini before serving.

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Roasted Vegetable Tray

January 24, 2013 in Recipes, Vegetables | 1 comment

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I’m about to tell you about the best side dish that I have ever made for a holiday dinner. The last day of work before Christmas, I spent some time talking about side dishes for the holidays with people I work with. One person said that every year she orders a roasted vegetable tray and she loves it. The leftovers are delicious, it adds more vegetables to the meal, and everyone loves it. I knew I had to make one. I love veggies, especially when they are already prepared and in my refrigerator. So, I knew that the leftovers would be eaten and enjoyed. Plus, it is more fun and interesting than a regular veggie tray, and I love unique.

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I started thinking about dips and I knew that I had to try making aioli. I finally settled on aioli, basil aioli, and chipotle aioli. Since making the aioli, I have found other delicious uses for the recipe. Oh, if you are having ham, the chipotle aioli is fantastic on leftover ham sandwiches.

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For my vegetable tray, I roasted beets, mini zucchini, green beans, carrots, peppers, onions, and mushrooms with olive oil in a 450 degree oven. I stemmed the artichokes and bought grape tomatoes. Finally, I marinated some white kidney beans in pesto. I placed the cool veggies on a tray and we dug in. Everyone ate the vegetables and enjoyed them. This is a new staple at all family get togethers.

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It adds a beautiful array of colors to any tables cape.

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Vegetable Lasagna

January 14, 2013 in Entrees, Recipes, Vegetables, Vegetarian | 2 comments

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Vegetables.

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They might be my favorite thing. Especially when I can make dinner and have tons of them in it. Look at that pan of veggies. Beautiful. What could be prettier than a pan full of veggies? That many veggies went into a small tray of lasagna. That makes it more nutritious, and filling, and packed with nutrients. So, I guess you could say that veggie lasagna is a healthier version.

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Even the filling is packed with spinach to increase the bulk and decrease the calories. In lieu of ricotta, I used reduced fat cream cheese. I know it is not authentic, but it gives it a rich, creaminess that makes this feel like a decadent treat.

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I like to make my own noodles, but you don’t have to. I just make it so infrequently that it is sometimes fun to make even the noodles from scratch. The thing I love most about this veggie lasagna is that it bursts with flavor from the roasted vegetables. Plus, it looks beautiful on the plate.

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Vegetable Lasagna

by Jessica

Prep Time: 30 minutes

Cook Time: 45 minutes- 1 hour

Keywords: simmer dessert vegetarian

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Ingredients (8 servings)

  • 4 cups assorted vegetables (ex. carrots, onion, garlic, peppers)
  • 1 tablespoon olive oil
  • 6 ounces of 1/3 less fat cream cheese
  • 10 ounces of frozen spinach, defrosted and squeezed to get rid of moisture
  • 1/2 cup parmesan cheese
  • 1 egg
  • salt (to taste)
  • pepper (to taste)
  • lasagna noodles
  • 28 ounces marinara sauce
  • 3 cups grated cheese (fontina, mozzarella, provolone)

Instructions

Coat the vegetables in olive oil and roast at 400 for about 40 minutes or until tender.

In the food processor, blend the cream cheese, spinach, parmesan, egg, salt, and pepper until smooth.

In the bottom of a small casserole dish, coat with sauce. Add one layer of lasagna noodles. Cover with a layer of the cream cheese mixture. Top with roasted vegetables and cheese. Add more sauce. Add another layer. Layer until your reach the top of the pan. Cover the top of the lasagna with cheese.

Bake at 400 for 40-60 minutes or until bubbly and browned. Allow to rest 15-20 minutes before serving.

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Tahini Wheat berry Chopped Salad With Lentils

November 29, 2012 in Recipes, Salad, Vegan, Vegetables | No comments

 

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Chopped salads are one of my favorite things to pack in lunches. I can make them on Sunday, put them in glass jars, and eat them all week. They are crunchy and nutritious. Plus, if I pack healthy lunches at the beginning of the week, I am likely to eat them. Whereas if I have just ingredients, I probably will not eat them in my lunch. 

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If you remember, during the summer I made a chopped salad as well. You can find that recipe here. This one features all of my end of summer veggies. It has the added crunch of some nuts and seeds. They really make the salad extra special. This salad has wheat berries to make it heartier as well as lentils. The tahini dressing adds a nuttiness that makes the salad have staying power to get through the afternoon.

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If you plan to pack this in lunches, I suggest adding the tomatoes the morning before you eat it and storing the nuts and seeds in small containers to be added just before eating. 

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To roast garlic: Cut the top off of the cloves of garlic. Drizzle olive oil over the top. Wrap in the foil.

IMG 4472Bake at 400 for 15-20 minutes, or until soft. To use, squeeze the soften cloves out of the garlic skin. 

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While the garlic is roasting, chop the vegetables and cook the lentils and wheat berries following the directions on the box. 

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For the dressing: Combine roasted garlic, salt, pepper, lime zest, lime juice, tahini, and vinegar with a whisk. 

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Slowly drizzle in olive oil while whisking to emulsify the dressing. 

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Combine the dressing with the veggies, wheat berries, and lentils. Add the tomatoes and nuts and seeds just before serving. I like to use a mixture of pistachios, almonds, pumpkin seeds, sunflower seeds, walnuts, or pecans. 

Tahini Wheat Berry Chopped Salad With Lentils

by Jessica

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: simmer raw salad vegan vegetarian tomato beets mint tahini fall


Ingredients (6-10 servings)

For the Salad

  • 1 1/2 cups wheat berries, cooked
  • 1 cup cooked lentils
  • 2 carrots, diced
  • 1 cucumber, deseeded and diced
  • 2 jalapeños, diced
  • 1/2 yellow pepper, diced
  • 1/2 green pepper, diced
  • 2 beets, diced
  • handful chopped mint
  • handful chopped cilantro
  • handful chives, diced
  • 2 cups nuts and seeds, toasted
  • feta cheese (optional)

For the Dressing

  • 2 tablespoons tahini
  • 3 cloves roasted garlic or one clove of raw garlic, minced
  • zest 2 limes
  • juice 2 limes
  • 1/4 cup red wine vinegar
  • salt and pepper to taste
  • 3 tablespoons extra virgin olive oil

Instructions

For the Salad

Combine all ingredients in a large bowl except nuts, seeds, and feta if using. Add at the last minute.

For the Dressing

Whisk tahini, garlic, lime zest, lime juice, vinegar, and salt and pepper. Stream in olive oil while whisking to combine. Toss with the vegetables.

Serve the salad immediately, or for lunches, pack in individual containers. Store the nuts and seeds separately.

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Chicken Tortilla Soup

October 9, 2012 in Entrees, Recipes, Vegetables | No comments

 

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When we got married, one of the things we got was an All-Clad Slow Cooker, I was determined to use it to come up with meals that would be ready when I got home from work. I think we used it 4 times before it broke the first time. We sent it back to the company, and they fixed it. When we got it back a month later, we really didn’t use it. We used it about 3 more times over the course of the year before the liner bubbled and was ruined. I called the company and they said that it was no longer under warranty, but I could order a new liner. The liner was more than $100. We decided that it was really not worth it and swore to never buy an All-Clad electronic again. 

 

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After losing the very expensive crockpot battle, and owning a gorgeous, very expensive All-Clad paperweight, I decided that we could just buy a cheap crock pot. Through the process, I learned that I hate crock pot meals. The whole point of cooking low and slow is to develop flavors. Crockpots do not do that. When you get home, the crockpot meals and the same amount of liquid as they did when you left. No concentrated flavors, no caramelized meat or vegetables, really just a disappointing meal. 

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I did however learn how to use my oven to develop flavors all day long. It requires a dutch oven. You can brown the meat, cover it, and put the dutch oven in an oven set to 250 degrees. Then, just let the flavors develop for a few hours. I love doing this on a cold day. It makes the house feel so warm and homey. 

 

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Chicken Tortilla soup is one of my favorite soups to order at restaurants. However, I find that I am often disappointed with the results. I want my tortilla soup to be spicy, cheesy, and packed with corn, black beans, and peppers. 

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Chicken Tortilla Soup

by Jessica

Prep Time: 15 minutes

Cook Time: 2-3 hours

Keywords: bake soup/stew chicken corn Super Bowl fall winter


Ingredients (8-10 servings)

  • 1 ¼ lbs bone in, skin on chicken thighs
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 32oz box chicken stock
  • 4 poblano peppers
  • 1 15oz can Rotel
  • 1 15 oz can crushed fire roasted tomatoes
  • 1 ½ c black beans
  • 2 cans Mexicorn
  • 1 c frozen corn
  • 1 small can diced chiles
  • 1 small can Campbell’s Cheddar soup
  • 1 tbsp hot sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne
  • 1 tsp chili powder
  • 1/2 tsp adobo
  • 1 tsp chipotle
  • pinch of salt
  • chopped cilantro
  • tortilla chips
  • shredded cheese

Instructions

In a dutch oven over medium high heat, heat the olive oil. Salt the chicken and brown the chicken in the pan, do not cook the whole way through.

While the chicken is browning, place poblanos under the broiler and cook all sides until blistered. Place hot peppers in a plastic bag and close for at least 10 minutes. Peel the skin off then chop.

Remove chicken from the pan and cook the onions. Add the chicken stock and put the thighs back in the pan. Bring to a boil until chicken is cooked through. Remove chicken. Add remaining ingredients except cilantro, tortilla chips, and shredded cheese. Place the lid on the dutch oven and put in the oven at 250 for at least 90 minutes. Serve with cheese, cilantro, and toritilla chips.

Alternatively, you could use a crock pot.

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Cornbread Stuffed Poblano Peppers

October 2, 2012 in fresh, Recipes, Summer, Vegetables | No comments

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I love chili. I mean, who doesn’t? It is spicy and hearty and warm. I have always loved chili. I like the flavor and the tastes and textures. A lot of people like to eat cornbread with their chili but I don’t. I don’t like when the cornbread crumbs get in my chili. I much prefer some club crackers or tortilla chips. I decided that I wanted to find a way to enjoy the flavors of cornbread and chili, without the mess. This is what I came up with. I made a sausage, cornbread stuffing and stuffed some local poblano peppers. I put the finished peppers on some vegetarian chili that I made with some local tomatoes, jalapeño, onion, and corn. All from Beth and Oakhill Harvest and Bedner’s.

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This is a great fall meal. It is hearty, warm, and satisfying. It could also be a delicious grilled meal in the summer. Just don’t fill the peppers too full with stuffing.

For the peppers:

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Take the tops off of the peppers and remove the seeds.

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Mix 1 egg, cornbread, and sausage (I like hot) to combine.

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Bake at 400 for 15-20 minute or until the internal temperature reaches 165 degrees. Then, very carefully, remove as much of the outer layer of charred skin as possible.

For the chili sauce:

I really do not have a recipe for this. I used my chili spices and spiced it until I liked the flavor. You could use a packet of chili seasoning, or use the combination you use when you make chili.

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I used about 3 cups of tomatoes and roasted them with 1 diced jalapeño and 1/2 diced onion mixed with some salt and chili powder for about 30 minutes at 400 degrees.

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I transferred the roasted tomatoes to a medium skillet and cooked on medium low. I added fresh corn, stock, and cilantro. This is when I added my seasonings.

To serve:

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Plate the roasted tomato chili. On top, place a pepper. Top with Queso Blanco or your favorite cheese. Serve with a dollop of Greek yogurt or sour cream if desired.

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Note: I used my Coconut Pumpkin Cornbread in this stuffing.

Sausage Cornbread Stuffed Poblano Peppers

by Jessica

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Keywords: bake entree sausage summer fall

 

Ingredients (4 stuffed peppers)

  • 4 poblano peppers
  • 1 1/2 cup cornbread
  • 4 ounces of hot or sweet Italian Sausage
  • 1 egg
  • Queso Blanco

Instructions

Cut the tops off of the peppers and deseed.

Mix sausage, egg, and cornbread.

Stuff the peppers with cornbread mixture.

Bake on a baking sheet at 400 degrees until the internal temperature reaches 165 degrees (About 15-20 minute).

Peel off as much of the thin, charred layer on the pepper as you can. Top with cheese. Serve hot.

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Pumpkin Ice Cream

September 28, 2012 in Recipes, Vegetables | No comments

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One of my favorite squash happens to be a kabocha squash. I never had even heard about this squash until a few years ago when I met Beth from Oak Hill Harvest. She told us that it was a good squash to make pumpkin soup, so I gave it a shot. I fell in love. It is slightly sweet and creamy. 

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Beth is right, it makes fantastic pumpkin soup. It also makes great pumpkin bread. It can be roasted and used in a variety or recipes, especially those that require canned pumpkin. This is a great local, fresh alternative to the canned stuff, which was important when we had the canned pumpkin shortage in the past few years. 

Kabocha squash looks like a short, plump pumpkin. Some are green while others are orange. 

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They look like a typical squash on the inside with fibers and seeds. To use, remove the fibers and seeds and discard or roast (the seeds only). It tastes almost like a mixture of pumpkin and sweet potato and makes a fantastic puree. It is rich in beta carotene, iron, Vitamin C, and potassium. It is a great addition to mashed potatoes. 

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I like to cut the kabocha in half and toast it cut-side down at 400 degrees for 30-40 minutes or until I can stick a fork in it with no resistance. 

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To make a puree, scoop out the meat and discard the skin.

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Put meat in the food processor and process until smooth. 

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With my love of all things pumpkin flavored and my freshly made kabocha puree, I set out to make pumpkin ice cream. I went to my trusty Jeni’s Splendid Ice Cream cookbook and found this recipe. 

The only change I made was omitting the Chinese 5 Spice Powder and replacing it with 2 1/2 teaspoons of ground cinnamon, 3/4 teaspoons ground cloves, and 3/4 cups ground ginger.  This is the best pumpkin ice cream that I have ever had. It is creamy and spicy with a punch of pumpkin flavor. 

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Jeni’s recipes are the only recipes that consistently have excellent results. You can find the recipe that I used here. However, I really suggest that you buy the book. 

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