Category: Vegetables

New Favorite · Salads · Vegetables

Spring Bliss Bowls

cathysmahaLeave a comment

Spring Bliss Bowls are so yummy that I made it twice within two weeks. There were so many ‘wows’ in this recipe. Wow, I have NEVER used pesto on rice…it’s amazing! Wow, I’ve NEVER roasted radishes…they are delicious! I roasted all vegetables on the same cookie sheet and it worked fine. You can also add protein such as sliced chicken breast if you like. If you don’t like the vegetables in the recipe, change it up. Any combination of vegetables will be great. Go for it!

SPRING BLISS BOWLS

INGREDIENTS:

serves 4

1 cup short grain brown rice
extra virgin olive oil
seasoned salt and pepper
10oz. bag cauliflower florets, trimmed into similar sized florets
3 small golden beets, trimmed, peeled and chopped
1 bunch radishes, trimmed then halved or quartered if large
1/2 bunch asparagus, ends trimmed then chopped into 2” lengths
1/3 cup + 1/4 cup prepared basil pesto, divided (recipe recommends Buitoni-I used my homemade pesto)
2 Tablespoons chicken or vegetable broth
1/4 cup pepitas/pumpkin seeds (optional)

DIRECTIONS:
  • Preheat oven to 400 degrees then line two half sheet pans with foil, spray with nonstick spray, and set aside. (I used one cookie sheet vs. two).
  • Add brown rice plus 1-3/4 cup water, a drizzle of extra virgin olive oil, and a sprinkling of seasoned salt to a small saucepan with a tight fitting lid. (Refer to the cooking instructions on your particular bag.) Bring to a boil then place a lid on top, turn heat down to low, and gently simmer for 40 minutes. Taste – if rice is still crunchy, add 2 Tablespoons water then continue to cook for 5 more minutes. Remove pot from heat then let sit
    and steam with the lid on for 7 minutes before fluffing and cooling slightly. Once slightly cooled, stir in 1/3 cup pesto.
  • Meanwhile, add cauliflower to a medium-sized bowl then drizzle with extra virgin olive oil and season with seasoned salt and pepper. Spread onto one half of the first sheet pan then oil/season beets in the same bowl and spread onto the other half. Roast for 15 minutes then stir.
  • While the cauliflower and beets are roasting, oil/season the radishes then spread out onto one half of the second sheet pan. Roast for 10 minutes with the beets/cauliflower then stir. Add oiled/seasoned asparagus to the remaining empty half of the second sheet pan then roast with all the other vegetables for 10 minutes, or until all the vegetables are tender.
  • Breakdown of cooking times: Cauliflower/beets: 35 minutes. Radishes: 20 minutes. Asparagus: 10 minutes.
  • Add remaining 1/4 cup pesto to a small dish with chicken or vegetable broth then stir to combine.
  • Scoop pesto rice into four bowls then top each bowl with a quarter of the roasted vegetables. Drizzle with pesto sauce then top with 1 Tablespoon pumpkin seeds, if using, and serve.
  • For Meal Prep: Let all components cool then portion into containers, cover, and refrigerate. Microwave for 1-1:30 minutes or until warm then eat.
  • Notes
    I like to keep each vegetable separated in case they cook quicker or slower than the other vegetables.

Recipe adapted from IowaGirlsEats

Garden · Home · New Favorite · Vegetables

Layered Baked Ratatouille

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Ratatouille is a vegetable side dish filled with wonderful flavors.  Every time I say the word ‘Ratatouille’ I have to smile and think of the Disney animated film Ratatouille. The young rat, Remy, dreams of becoming a famous French chef.  Such a funny film, great to watch with children, grandchildren or in the privacy of your own adult home…no one needs to know you’re watching a cartoon!

Celebrate after watching the film by enjoying the real deal!

LAYERED BAKED RATATOUILLE

2 cups (16 oz.) crushed tomatoes
2 tbsp. tomato paste
1 small onion, minced
3 cloves garlic, minced
1 tbsp. fresh thyme leaves (or 1 tsp dry) (plus more for sprinkling)
½ tsp. salt (plus more for sprinkling)
¼ tsp. pepper (plus more for sprinkling)
2 medium zucchini, thinly sliced*
2 medium yellow squash, thinly sliced*
2 small eggplant, thinly sliced*
2 red bell peppers, stemmed, seeded and cut into 1” squares
Olive oil
Parmesan cheese, to top (optional)

  • Preheat oven to 375F.
  • Spread 1 tbsp. olive oil in the bottom of a 9 inch cast iron skillet. In a small bowl, mix the crushed tomatoes, tomato paste, onion, garlic, thyme, salt and pepper. Pour the mixture into the base of your skillet.
  • Layer the sliced vegetables vertically around the skillet, packing them as tight as you can. (We find that it is easier to layer the zucchini, squash, and eggplant in the skillet and then go back in and tuck the red peppers within the layers after the other vegetables have been filled in.)
  • Season the top of the vegetables with additional salt, pepper, and thyme. Drizzle with more olive oil.
  • Place the skillet in the oven and bake for 45 minutes or until bubbly and the vegetables are softened and starting to brown slightly.
  • Garnish with Parmesan cheese, if desired.

Recipe from Curiouscuisinere.com

Gluten Free · New Favorite · Vegan · Vegetables · Vegetarian

Roasted Brussel Sprouts, Cinnamon Butternut Squash, Pecans and Dried Cherries

cathysmaha1 Comment

Autumn brings cooler weather, falling leaves and wonderful vegetables.  I’ve become a huge fan of roasted vegetables and loved the idea of combining squash with Brussel sprouts.  Adding cherries, nuts and honey were the icing on top of the vegetables.

This is a wonderful dish for a potluck, holiday and just an ordinary night at home.

ROASTED BRUSSEL SPROUTS

4 cups Brussel Sprouts, ends trimmed, yellow leaved removed, halved
2 tablespoons olive oil
salt to taste

ROASTED BUTTERNUT SQUASH

1.5 pounds butternut squash, peeled, seeded and dubbed into 1 inch cubes (about 4 cups)
1 tablespoon olive oil
3 tablespoons honey (or maple syrup)
1/2 teaspoon ground cinnamon

Other ingredients

1 cup chopped pecans or halves
1/2 cup dried cherries (or Craisins)
optional:  2-4 tablespoons honey or maple syrup (I did not add additional honey)

Roasted Brussel Sprouts

  • Preheat oven to 400 degrees. Lightly grease the foil-lined baking sheet.
  • In a medium bowl, combine halved Brussel sprouts, 2 tablespoons olive oil, salt (to taste) and toss. Place on foil-lined baking sheet and roast in the oven for about 20-25 minutes.  During the last 5-10 minutes of roasting, turn them over for even browning.  The cut sides should be nicely browned and partially charred.

Roasted Butternut Squash

  • Preheat oven to 400 degrees. Lightly grease a foil-lined baking sheet.
  • In a medium bowl, combine cubed butternut squash (peeled and seeded), olive oil, honey, and cinnamon. Toss to mix.
  • Place butternut squash in even layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until squash is softened.

NOTE:  You can roast both the Brussel sprouts and the butternut squash on 2 separate baking sheets at the same time .

Assembly

  • In a large bowl, combine the roasted Brussel sprouts, roasted butternut squash, pecans, and cherries (or cranberries) and mix to combine.

OPTIONAL: For more sweetness, add 2-4 tablespoons or honey or maple syrup…add slowly to desired amount of sweetness.

Adapted from Juliasalbum.com

Book Club · Casseroles · New Traditions · Vegetables

Quinoa with Roasted Butternut Squash, Pine Nuts, Feta

cathysmaha1 Comment

Quinoa with roasted butternut squash, caramelized onions, pine nuts and feta…what’s not to like! I often try new recipes to share with others so my Book Club buddies were once again Guinea Pigs.  This recipe takes a while to prepare but well worth the effort!

QUINOA WITH ROASTED BUTTERNUT SQUASH, PINE NUTS & FETA

2 1/2 cups cooked quinoa
2 large onions, sliced
2 pounds cubed butternut squash
3 tablespoons olive oil
1 T. balsamic vinegar
salt
French Vinaigrette salad dressing (add generous amounts of dressing to individual portions)
1/2 cup Feta cheese
1/2 cup pine nuts, toasted

  • Preheat the oven to 400 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
  • Peel the squash and slice it into 3/4 inch cubes, about 2 pounds. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
  • Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Cool slightly before adding to the salad.
Caramelize the Onions:  
  • Heat 2 tablespoons olive oil on high heat in a large skillet.  When oil is heated, add onions and cook on high heat for about 10 minutes, constantly string with wooden spoon. The onions will start to brown, but not brown.
  • Reduce heat to medium and continue cooking for 10 additional minutes, continuing to stir as onions brown even more. Add a pinch of salt over the onions.
  • Continue cooking the onions for 10 more minutes on medium to low heat, stirring occasionally to make sure the onions don’t stick to the pan.  Add a bit of water if the onions begin o stick.  Total cooking time is 30 minutes.
  • Remove the onions from the heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using the wooden spoon, mix the onions scraping the bottom of the pan and coating onions with 1 tablespoon balsamic vinegar.
Assembling the salad:
  • In a large bowl, combine cooked quinoa, roasted butternut squash, caramelized onions, and mix with the dressing. Add the dressing only before the serving, and add as much as you want to individual portions, as both quinoa and butternut squash tend to be on a dry side, and this dressing (when generously applied) fixes this beautifully!
  • Top each individual serving with Feta cheese and toasted pine nuts.

Note: This salad keeps very well refrigerated for up to a week, but only without dressing. Add the dressing before serving.

New Favorite · New Traditions · Vegetables

Roasted Stuffed Kobacha Squash (or Pumpkin)

cathysmahaLeave a comment

Stuffed pumpkin (or in my case Kobacha Squash) was a novel idea I heard about from friends. I found this wonderful recipe and adapted it to use the Kobacha squash I’d recently purchased from Trader Joe’s.

It was a fun, and delicious, experiment and one I’ll try again, shaking it up with different ingredients. This is a great way to use leftover pumpkins from Halloween or Thanksgiving. A new tradition perhaps.

IMG_7582

ROASTED STUFFED KOBACHA (OR PUMPKIN)

1 pumpkin (I used Kobacha squash), about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, shredded
2-4 garlic cloves (to taste) coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/3 cup heavy cream
Pinch of freshly grated nutmeg

  • Center a rack in the oven and preheat the oven to 350 degrees F.
  • Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that’s just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you’ll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn’t so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I’ve always taken my chances with the baked-on-a-sheet method, and so far, I’ve been lucky. (Note: I baked my squash in a round Pyrex casserole lined with parchment paper)

IMG_7561

  • Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
  • Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (It’s hard to go wrong here.)

IMG_7567

  • Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
  • When the pumpkin is ready, carefully, very carefully—it’s heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you’ll bring to the table.

IMG_7579

  • You have a choice—you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I’m a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls, it’s just right alongside the Thanksgiving turkey.
  • It’s really best to eat this as soon as it’s ready. However, if you’ve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.

Recipe Adapted from Epicurious.com

Family Favorites · Garden · Vegetables · Vegetarian

Zucchini Fritters

cathysmahaLeave a comment

Zucchini and rabbits have a lot in common. They multiply…and multiply…and multiply.  My zucchini plant has done well this year, keeping my daughters and I supplied in plenty of zucchini for salads, pastas, breads and, one of my favorites, Zucchini Fritters.

I’ve made these for years but with the remodel, the recipe disappeared. I found this recipe online which sounded almost exactly like my tried and true recipe. It’s easy and delicious, a bit like latkes.

ZUCCHINI FRITTERS

4 cups shredded zucchini
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts)
Vegetable oil
Sour cream, for serving (optional)

  • Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
  • Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  • Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.

  • Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
  • Serve the zucchini fritters topped with sour cream (optional) and sliced scallions.

Recipe from Justataste.com 

Family Favorites · My Roots · Vegetables · Vegetarian

Fresh New Potatoes and Peas

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Fresh New Potatoes and Peas were a summer treat on the Iowa farm.  My Mother would dig potatoes and shell peas from her large summer garden.  I cannot verify the origin of this recipe but Mom always said it had Dutch or Pennsylvania Dutch roots.

While I do not grow potatoes in my garden, I prepared with red potatoes from the grocery store and peas from my CSA weekly bounty.Fresh New Potatoes and Peas

This recipe can easily be prepared with frozen peas as well.  It’s a wonderful side dish with steak, hamburgers, or fish. My oldest daughter, Megan, suggested it would be great with a little Parmesan cheese.  I’ll be trying that next time!

New Potatoes and Peas

FRESH NEW POTATOES AND PEAS

1 1/2 quarts new potatoes, peeled and cubed
2 cups new peas, cook until done
1 cup sweet cream
1 tablespoon butter
1 teaspoon salt
1/4 cup flour
1/2 cup grated carrots (optional)
salt and pepper

  • Cover potatoes, peas, and carrots with water and cook until tender. Drain.
  • Combine cream and flour until smooth. Add to potatoes and peas and add butter, salt and sugar.
  • Cook and stir over medium-low heat until thickened.
Vegan · Vegetables · Vegetarian

Roasted Kohlrabi and Beets…Really!

cathysmaha1 Comment

This is the first year that I have participated in Grant Farms Community Supported Agriculture (CSA).  My older daughter, Megan, and I decided to try it this year and we’ve enjoyed the fruit and vegetable surprises each week.

Kohlrabi was not a new vegetable to me but I haven’t had it since I lived at home on the farm.  My Mother would slice it and eat it raw with salt. It reminds me of a very crisp, slightly sweet, potato. However, I wanted to try something different and decided to roast it with a few red and gold beets, also in my CSA delivery.

The leftovers were equally good served chilled.  Is this my favorite vegetable recipe? No, but I’m always up for a new adventure and I enjoyed it.

ROASTED KOHLRABI AND BEETS

3 medium to large Kohlrabi, peeled and chopped
5-6 medium beets, peeled and chopped
1 large onion, chopped
1 large clove of garlic, minced
1/4 cup olive oil
1 tablespoon Kosher or Sea Salt
black pepper to taste

  • Preheat oven to 400 degrees Fahrenheit
  • Line large baking sheet with parchment paper or generously grease with olive oil.
  • Place chopped vegetables on baking sheet.  Drizzle with oil, add salt and pepper. Toss to coat evenly.
  • Bake for 30 minutes. Remove from oven and stir vegetables.  Bake another 45 minutes under tender.
Breakfast · Family Favorites · Gluten Free · New Favorite · Vegetables

Quinoa Broccoli Cheese Bites

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Our girls LOVED Broccoli Rice Casserole when they were growing up and this recipe sounded delicious using quinoa instead of the traditional rice.  They were so yummy that I ate them for breakfast and as a side side for dinner. It would be great to add bits of ham or bacon for a ‘grab and go’ breakfast dish.

QUINOA BROCCOLI CHEESE BITES

3/4 cup uncooked quinoa, rinsed
1 1/2 cups water (or vegetable or chicken broth)
2 eggs, lightly beaten
2 cups broccoli florets, finely diced
1 cup yellow onion, finely diced
1 garlic clove, finely diced
1 1/2 cups shredded cheddar cheese
1/2 teaspoon paprika
crushed red pepper (optional) to taste

  • In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
  • Preheat oven to 350 degrees F. Grease muffin tins.
  • In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
  • Put a heaping tablespoon of quinoa mixture into prepared muffin tins.
  • Bake for 15 to 20 minutes or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.

 

Book Club · Gluten Free · New Favorite · Vegan · Vegetables · Vegetarian

Garlic Roasted Green Beans with Shallots & Almonds

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I was craving green beans and our book club was meeting to discuss ‘Gone Girl’ by Gillian Flynn. Our hostess served Tom Yum Koong Soup, favored by one of the characters in the book when fighting off a cold.  Others brought bar food and I brought green beans…never mentioned in the book but satisfied my craving.

This is a simple and absolutely delicious recipe. I’ll be making it again, and again, and again.

GARLIC ROASTED GREEN BEANS WITH SHALLOTS & ALMONDS

2 lb. fresh green beans
5-6 shallots, peeled, and cut into thin slivers
5 large cloves garlic, peeled and cut into thin slices
3 T olive oil
1 tsp. salt (or more to taste)
fresh ground black pepper
1/4 cup flat leaf parsley, very finely chopped
1/2 cup almonds, sliced or chopped
1 tsp. lemon zest

  • Preheat oven to 450 F.
  • Trim ends from green beans. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt & pepper, parsley, almonds and lemon zest. Toss until ingredients are well coated with oil.
  • Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I used parchment paper for roasting vegetables and the results are great).  Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.

Recipe adapted from KalynsKitchen.com