Archive for the ‘Vegetables’ Category

Baked Eggplant Parmesean

October 10, 2011

I found this on a blog of someone who found it on a blog of someone who probably found it on a blog and adapted it from a recipe posted somewhere!

Ingredients:
For the eggplant:
1 lb.  eggplant, cut crosswise into ¼-inch thick rounds
1½ tsp. kosher salt
3 slices of wheat bread

1/2 c. freshly grated Parmesan cheese

Pinch of salt
1 tsp. pepper, divided
¾ cup all-purpose flour
2 large eggs
3 tbsp. vegetable oil

For the tomato sauce:
1 (14.5 oz) can diced tomatoes
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced or pressed
¼ tsp. red pepper flakes (or way less, my bottle seems to be very strong so I just used 1/8 tsp and that was almost too much)
¼ cup fresh basil leaves, coarsely chopped
Salt and ground black pepper

4 oz. shredded mozzarella cheese (about 1 cup)

Directions:
To prepare the eggplant, toss the eggplant slices with the kosher salt in a large bowl until combined. Transfer the salted eggplant to a colander and set the colander over the now empty bowl. Let stand until the eggplant releases at least 1 tablespoon liquid, 30-45 minutes. Squeeze the eggplant slices between paper towels (or layers of clean kitchen towels). Press firmly on each slice to remove as much liquid as possible. Wipe off any excess salt.

While the eggplant is draining, place a rimmed baking sheet in the oven and preheat to 425˚ F. Pulse the bread in a food processor or blender to fine crumbs. Transfer the crumbs to a pie plate and mix in the cheese, salt, and ¼ teaspoon pepper; set aside. Wipe out the bowl of the food processor.

Combine the flour in a large zipper lock plastic bag; shake to combine. Beat the eggs in a second pie plate. Place about half of the eggplant slices in the bag with the flour; seal and shake to coat. Remove the slices, shaking off the excess flour. Dip in the eggs, letting the excess run off. Coat evenly with the bread crumb mixture. Set the breaded slices on a plate. Repeat with the remaining eggplant until all the slices are breaded.

Remove the preheated baking sheet from the oven. Add the vegetable oil to the sheet and tilt to coat evenly. Place the breaded eggplant slices on the baking sheet in a single layer. Bake until the eggplant is well browned and crisp, about 30 minutes, rotating the baking sheet after 10 minutes and flipping the slices after 20 minutes. Do not turn off the oven after the slices are baked.

While the eggplant is baking, prepare the tomato sauce. Process about half of the diced tomatoes in the food processor until almost smooth, about 5 seconds. Heat the olive oil, garlic and red pepper flakes in a medium saucepan over medium-high heat, stirring occasionally, until fragrant and the garlic is light golden, about 3 minutes. Stir in the processed tomatoes and the remaining diced tomatoes. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened at reduced, about 15 minutes. Stir in the basil and season with salt and pepper to taste.

To assemble the dish, spread ½ cup of the sauce in the bottom of a 2-quart casserole dish. Layer in half of the eggplant slices, overlapping the slices to fit. Spread with another ½ cup of the sauce. Sprinkle with half of the mozzarella. Layer in the remaining eggplant and dot with the remaining sauce, leaving the majority of the eggplant exposed so it will remain crisp. Sprinkle with the remaining mozzarella. Bake until bubbling and the cheese is browned, 13-15 minutes. Cool 10 minutes and serve.

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Butternut Squash Risotto

March 14, 2011

I am constantly sifting through my magazines to find this recipe.  Time to put it here, so I can actually find it.  This has become a favorite in our house.

3 c. butternut squash, peeled and diced

olive oil

salt and pepper to taste

4 c. low sodium chicken broth

1/2 c onion, diced

8 oz mushrooms, sliced (2 cups)

1 T garlic, minced

1 c. arborio rice

1 T fresh thyme leaves

1 T fresh sage, minced

1/2 c frozen peas, thawed

1/4 c. shredded fontina or parmesan cheese

2 T chopped walnuts, toasted

Preheat oven to 425*. Toss squash with a little olive oil and season with salt andpepper.  Spread in an even layer on a baking sheet.  Bake until tender, about 25 minutes, stirring every 10 minutes. 

Meanwhile, bring broth to a simmer in a sauce pan over medium heat, keep warm.

While broth is heating, sautee onion in 1T olive oil in a large sauce pan over medium heat for 3 minutes. Add mushrooms and sautee until they start to soften, 5 minutes.  Add garlic and sautee for one more minute.  Add rice and stir to coat with oil and veggies.

Add 1/2 c warm broth, simmer and stir until liquid evaporates. Stir in another 1/2 c of broth, simmer, stir occasionally until almost evaporated.  Continue adding broth in 1/2 c. increments, adding more after previous addition has been absorbed.  Rice is done when its tender but still slightly firm and white in the very center and not chalky.  Add all but last 1/2 c of broth.

Add thyme, sage, peasse and cheese to pan with last 1/2 c of broth.  Stir until cheese melts, 1 to 2 minutes.  Remove pan from heat.  Gently fold in cooked squash and nuts.  Season with salt and pepper.  Serve warm.

Portobella Mushroom Ragu

March 14, 2011

2 T olive oil

1 medium red onion, diced

2 cloves garlic, minced

2 6oz packages of portabella mushrooms, cleaned and diced

1/2 tsp thyme

1 15oz can chopped tomatoes

salt and pepper to taste

Sautee onions in olive oil until lightly browned, stirring often.  Add garlic and sautee another minute.  Stir in mushrooms and thyme. Continue cooking over high heat until mushrooms have softened and given off their juices.  Add tomatoes and cook until mizture is thick.

Serve over wheat berry, bulgur wheat pilaf or cornmeal polenta.  I used bulgur.

cal: 92, fat: 5g, sat. fat: 1g, carbs: 10g, fiber: 3g, sugars: 5g, protein: 3g, sodium: 238mg, cholesterol: 1g

Stuffed Bell Peppers

June 21, 2010

When we ran into some big bell peppers at the farmers market last week 3 for $1 I knew stuffed bell peppers were in our future.  I hadn’t actually ever made them before so I made up the recipe and it turned out pretty well.  Since I made it up and wasn’t measuring I don’t have exact quantities on the ingredients.

saute onion, garlic, and carrots (other veggies too if you are adding any) in a skillet with very little olive oil

brown ground turkey in a separate pan, drain and rinse well

combine veggies with turkey, add some tomato sauce and salsa or hot sauce and cook until sauce thickens up a bit.  Add cooked brown rice to mixture.

Gut out bell peppers and add mixture.  Replace tops.  Bake at 350 for 20-25 minutes.

Vegetable Casserole

June 10, 2010

This was really yummy.  It was a great way to use the garden vegetables that were spilling all over our counters.  James found this at cooks.com I believe.  We really can’t figure out why it is called “Mexican”- hot sauce, cheddar cheese?  Who knows.  We did cut back on the cheese that we put in the casserole and did not sprinkle any on top and it was still yummy.  Next time I will probably try and add more herbs of some sort.  Oh and several dashes of hot sauce to James meant 20.  It was pretty spicy, but doesn’t have to be.

MEXICAN VEGETABLE CASSEROLE  

1 1/2 c. fresh or frozen whole kernel corn
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. water
1 c. each yellow summer squash & zucchini
1 lg. tomato, chopped
1 c. shredded cheddar cheese
2/3 c. cornmeal
1/2 c. milk
2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. black pepper
Several dashes bottled hot pepper sauce
In medium saucepan combine corn, onion, green pepper and water. Bring to boiling, reduce heat. Cover and simmer for 5 minutes or until vegetables are tender crisp. DO NOT DRAIN. Meanwhile, in a large mixing bowl, combine chopped squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and pepper sauce. Add undrained vegetables to cornmeal mixture; mix well. Turn into 1 1/2 quart casserole. Bake, uncovered in a 350 degree oven 45 to 50 minutes or until done. Top with remaining cheese and return to oven until melted only. Yield: 8 servings. Only 160 calories per serving.

Veggie Potato Quiche

April 15, 2010

I got this from trainermomma.com who got it from Fortheloveofcooking.net  It is a great way to get in tons of veggies and protein.  We ate the leftovers for breakfast for a few days.  I think it would a fabulous addition to a brunch buffet.

Veggie Quiché with Potato Crust
or Eggie Cake
adapted from For the Love of Cooking.net

2 red potatoes, sliced very thin
1 tsp olive oil
1/2 sweet onion
1 , diced
1 cup of fresh spinach, diced
1 cup of shredded carrots
1 tomato, diced
1/4 cup reduced fat feta cheese
6-7 leaves of fresh basil, chopped (I just sprinkled mine on)
4 eggs
8 egg whites (or 2 cups of Egg Scramblers)
1/4 cup skim milk
sea salt and freshly cracked pepper, to taste

Preheat oven to 375 degrees. Coat pie dish with cooking spray. Layer and overlap thin slices of potato on the bottom of pan. Bake in oven for 10 minutes, then remove from oven.

Meanwhile, heat the olive oil in a skillet over medium heat. Saute the onions for 3-4 minutes, then add carrots, zucchini and spinach for another 4-5 minutes or so. Remove from heat.

Sprinkle the diced tomato, basil and half of the feta cheese over potatoes. Then layer on the cooked veggies. Beat the eggs with milk and season with salt and pepper to taste. Pour the egg mixture on top of the veggies and top with the remaining feta cheese.

Cook for 40 minutes or until a knife inserted comes out clean.  Remove from oven and let cool for 10 minutes before slicing.

Bulgur with Roasted Eggplant and Peppers

January 4, 2010

This does not look pretty, but it tastes good.  I changed the spices to mint and dill because it was what I had and still middle eastern.  We definitely got our whole grains in for this meal.

Ingredients

  • 5  cups  (1-inch) cubed peeled eggplant (about 1 pound)
  • 3/4  teaspoon  salt, divided
  • 1 1/2  cups  chopped red bell pepper
  • 1 1/2  cups  chopped yellow bell pepper
  • 2  cups  chopped onion
  • 2  tablespoons  and 1/4 teaspoon olive oil, divided
  • Cooking spray
  • 1/4  teaspoon  freshly ground black pepper
  • 1  whole garlic head
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  ground turmeric
  • 1/4  teaspoon  ground ginger
  • 1  (15.75-ounce) can fat-free, less-sodium chicken broth
  • 1  cup  coarsely ground uncooked bulgur wheat
  • 2  tablespoons  chopped fresh parsley
  • 1  tablespoon  fresh lemon juice

Preparation

Preheat oven to 450°.

Place eggplant in a colander. Sprinkle with 1/2 teaspoon salt; toss. Let stand 20 minutes. Drain and pat dry with paper towels. Combine eggplant, bell peppers, onion, and 1 tablespoon oil in a large bowl; toss well. Spread eggplant mixture evenly in a jelly-roll pan coated with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper.

Remove white, papery skin from garlic head (do not peel or separate the cloves). Cut off top 1/4 inch of garlic head using a serrated knife; discard top. Rub 1/4 teaspoon oil over bottom portion of garlic head. Add garlic head, cut side up, to eggplant mixture. Bake at 450° for 40 minutes or until vegetables are browned, stirring occasionally.

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add cumin, turmeric, ginger, and chicken broth. Bring to a boil. Stir in bulgur; cover, reduce heat, and simmer over medium-low heat 20 minutes or until liquid is absorbed.

Remove garlic from eggplant mixture. Separate cloves; squeeze to extract garlic pulp. Discard skins. Stir garlic pulp, eggplant mixture, parsley, and lemon juice into bulgur mixture.

Brussels Sprouts in Mustard Sauce

January 2, 2010

Ingredients

  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 (14.5 ounce) can chicken broth
  • 1 pound Brussels sprouts
  • 2 teaspoons prepared Dijon-style mustard
  • 2 teaspoons lemon juice

Directions

  1. Dissolve cornstarch in 1/4 cup water, and set aside.
  2. In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
  3. Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.

Marshmallow Sweet Potatoes

December 1, 2009

1/2 C. butter

 6 sweet potatoes, peeled, sliced, boiled until soft, and drained
1 t. baking powder
1t. vanilla
1 t. ground cinnamon
2 eggs
3/4 C. sugar
3/4 C. buttermilk
3/4 C. chopped pecans (optional)
mini marshmallows for topping


Add butter to hot potatoes. Combine with next 6 ingredients in
blender or with mixer. Stir in pecans, if desired. Place mixture in a
greased 2-quart casserole dish and bake at 350 for 30 minutes. Top with
marshmallows during last 10 minutes of cooking. Serves 10-12.

Chunky Pasta Sauce

June 11, 2009

This recipe started off as one thing and turned into something completely different.  I have been trying to find more ways to get vegetables into our menus.  The plan was to serve this with turkey meatballs over pasta with homemade french bread on the side.  When James got home he suggested that we just fore go the pasta and use the french bread to sop up the extra sauce.  It was a good idea.  The sauce was thick enough that it didn’t run all over the plate.

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 carrots, chopped into coins
  • 1 cup frozen chopped spinach
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 tablespoon dried basil leaves
  • 3/4 teaspoon white sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Saute garlic and onions in olive oil until opaque.  Add carrots and all spices and continue to saute.  Add tomatoes and spinach and bring to a boil.  Cover and reduce to a simmer for 1 hour.