Archive for the Veggies Category
Posted on August 5, 2011 by admin
From the Barefoot Contessa. Read good reviews about this recipe. Hopefully I get to try this this weekend.
Parmesan-Roasted Broccoli
Ingredients
* 4 to 5 pounds broccoli
* 4 garlic cloves, peeled and thinly sliced
* Good olive oil
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 teaspoons grated lemon zest
* 2 tablespoons freshly squeezed lemon juice
* 3 tablespoons pine nuts, toasted
* 1/3 cup freshly grated Parmesan cheese
* 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Directions
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
{Source: http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html}
Posted on July 1, 2011 by admin
Baked Eggs with Spinach, Tomatoes and Garlic
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 10 minutes
Ingredients
* 2 Tbsp olive oil ($.05)
* 2 garlic cloves, crushed ($.05)
* 10 oz. fresh spinach ($1.99 or from the garden)
* 1 15 oz. can diced tomatoes, drained ($.16)
* 2 Tbsp minced onion ($.10)
* 4 eggs ($.40)
* Salt and pepper
* Paprika, sprinkle as garnish
* Fresh fruit as side dish ($.50)
Directions
* Preheat oven to 350.
* To a large skillet or saucepan, add the olive oil and saute the garlic for a minute, before adding the spinach. Toss the spinach around for a minute, then add the diced tomatoes. Toss together and then add the minced onion. Let simmer until most of the liquid has cooked off, about 5-7 minutes.
* Place the sauteed spinach into an ovenproof, creating divets for the eggs. Crack 1 egg into each hole.
* Bake the spinach and eggs for about 8 to 10 minutes, or until egg whites have turned white.
* Once cooked, remove from the oven and sprinkle with salt and pepper and paprika.
* Serve with fresh fruit for a well balanced breakfast!
Source: http://www.5dollardinners.com/2011/06/baked-eggs-with-spinach.html.
Posted on April 12, 2011 by admin
My favorite pasta topping of all time.
Four-Ingredient Tomato Sauce
* 1/2 cup extra virgin olive oil
* 6 to 10 large cloves of garlic, peeled
* 6 28-oz cans tomatoes, diced or whole
* 2 teaspoons salt
Open cans of tomatoes and using an immersion blender and purée until smooth.
Finely chop garlic, or pulse it in a mini-food processor until quite small.
Heat a large, heavy bottomed pot over medium heat and add olive oil. When olive oil is hot, add garlic and stir continuously for a minute or two, taking care not to let the garlic brown.
Add about a 1/2 a cup of tomato purée to the pot and stir it into the garlic mixture. Let it cook for a minute and the olive oil will take on a golden color. This will give the sauce a boost of flavor as the tomato sauce caramelizes in the garlic oil.
Add remaining tomato purée and salt. Stir well. Simmer on medium low heat for at least 4 hours. Sauce will thicken. Continue cooking if you want a thicker sauce.
Taste and adjust salt, if desired. Remember that you will be adding salt to most recipes that you will be using this base tomato sauce for.
Remove from heat. Cool completely, then portion into Zip-lock bags or containers and freeze.
{http://www.simplebites.net/10-uses-for-a-4-ingredient-tomato-sauce/}
Posted on April 12, 2011 by admin
10 Uses for Basic Tomato Sauce
1. Pizza Sauce
Add 2 teaspoons sugar, 1 can tomato paste and 1 teaspoon each dried basil and oregano to 6 cups sauce. Simmer sauce an extra hour until sauce is quite thick.
2. Shrimp & Tomato Capellini
Sauté a handful of shrimp in garlic and butter. Add tomato sauce, chopped fresh herbs and toss with capellini (thinner than spaghettini) for a simple supper.
3. Easy Rosé Sauce
Add 1/2 cup 35% cooking cream to 4 cups sauce and cook an additional 15 minutes over medium low heat, stirring often. Serve over ravioli or manicotti.
4. Chicken Parmesan
Spoon tomato sauce generously over cooked breaded chicken cutlets. Top with mozzarella and bake until cheese is melted and sauce is bubbling. Serve with spaghetti.
5. Sausage Ragout
Remove 4 Italian sausages from casings and sauté in a skillet with a chopped onion. Add 4-6 cups tomato sauce, 1 cup quartered button mushrooms and chopped green peppers, if desired. Simmer 15 minutes and serve over penne pasta.
6. Simple Bolognaise
Brown ground beef in a skillet. Add chopped onions & celery and cook for a few minutes. Add tomato sauce, a splash of red wine and cook over low heat for an hour or so. Serve with spaghetti or as a base for lasagna.
7. Baked Cauliflower or Zucchini
Spoon tomato sauce over cauliflower florets or chopped zucchini, drizzle with extra virgin olive oil and bake in a casserole dish until vegetables are tender. Sprinkle with Parmesan during the last few minutes of baking, if desired. This is particularly nice with garlic-infused olive oil.
8. Grilled Vegetable Gratin
Grill softer vegetables such as peppers, zucchini, eggplant, or asparagus. Place in a casserole dish, top with tomato sauce and fresh mozzarella. Broil until cheese is melted.
9. Penne Arrabiata
Add crushed chillies to taste to basic tomato sauce. Serve over penne pasta and top with grated Romano cheese and parsley.
10. Meatballs
Simmer homemade meatballs in tomato sauce and serve with spaghetti.
{http://www.simplebites.net/10-uses-for-a-4-ingredient-tomato-sauce/}
Posted on April 2, 2011 by admin
Vegetables that are Best Boiled and their Cooking Times:
* broccoli florets – 4-5 minutes
* asparagus – 5-12 minutes (depending on size)
* cut green beans – 10 minutes
* sliced carrots – 5-10 minutes
* fresh peas – 8-12 minutes
* sliced zucchini – 5-10 minutes
* brussel sprouts – 4-5 minutes
* cauliflower – 5-8 minutes
* corn kernels – 3-4 minutes
Vegetables that are best sautéed:
* mushrooms
* bell peppers
* celery
* leek
* onions
* green onions
{http://www.simplebites.net/pasta-primavera-all-year-long/}
Posted on February 18, 2011 by admin
Carrot Cake Cookies
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
2/4 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon ground ginger
1/2 cinnamon
1/2 teaspoon salt
1 teaspoon ground flax seed
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried raisins and dried cranberries
Directions
1. Preheat oven to 350 degrees.
2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flours, ginger, cinnamon, salt and flax seed. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and raisins/cranberries.
3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten slightly with the spoon. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
Source: http://blogs.babble.com/family-kitchen/.
Posted on February 18, 2011 by admin
Because I can smell summer. 
Broiled Summer Salad
½ pound mushrooms, chopped in half or in quarters
1 orange or yellow bell pepper cut in 1 inch pieces
1 large zucchini, chopped in 1 inch pieces
2 large fresh tomatoes, cut in chunks
1 cup cherry tomatoes
5-6 garlic cloves, skin on
Olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
Pinch red pepper flakes
Italian seasoning
1 large bunch basil leaves
Balsamic vinegar
Parmesan cheese
1. Place oven rack one-third or one half of the way down in the oven. Preheat to the broil setting*. Toss vegetables with oil, salt, pepper, and Italian seasoning.
2. Broil vegetables for 10 minutes. If after the 10 minutes, they are clearly done, remove from oven. If they could use a few more minutes, turn vegetables over with a spatula and broil for 5 minutes more. Watch it carefully to ensure it does not burn.
3. Toss with basil leaves, a splash of Balsamic vinegar, and top with shavings of Parmesan cheese.
*Boilers vary. As with any broiler recipe, you will need to adapt rack placement and cooking time to your own oven to ensure safety and success.
Source: http://blogs.babble.com/family-kitchen/2010/05/21/broiled-summer-vegetable-salad/.
Posted on February 12, 2011 by admin
Roasted & Baked Sweet Potatoes
Cut potatoes, with the skin on for extra nutrients, into 1/4 inch wide pieces.
Toss sliced potato with 4 Tablespoons of minced rosemary, Extra Virgin Olive Oil and sea salt.
Place in a since layer on a sheet tray and roast at 350 degrees until crispy and cooked (about 25 minutes).
If your sweet potatoes are not crispy, place them under the broiler for a minute or two.
Source: http://blogs.babble.com/family-kitchen/.
Posted on January 29, 2011 by admin
I am happy to have stumbled upon this recipe of ratatouille. I got to try this in Sonya’s Garden as a dressing to their pasta. And I loved it ever since. I am always looking forward to it everytime we go to Sonya’s. Too bad we don’t frequent that place anymore. But I have the recipe now, so I will just do my own version. I hope it tastes as yummy though. For now, the tikoy is calling me. So what should I do first – browse for hot tub covers or eat?
Anyway, here’s the recipe.
Remy’s Ratatouille
Serving Size:4
Special Info: Egg free, Gluten free, Lactose free, Nut free
Ingredients:
* olive oil spray
* 2 eggplants, sliced (preferably Japanese or any long/thin variety)
* 2 small zucchini, sliced
* 3 roma (plum) tomatoes, sliced
* 1 garlic clove, finely sliced
* 1 tablespoon olive oil
* 1 small onion, finely diced
* 1/2 red pepper, finely diced
* 1 cup tomato puree
* salt and freshly ground black pepper
* freshly chopped basil leaves, to serve
Method:
Preheat oven to 350°F.
Slice eggplants, zucchini and tomatoes into rounds about 1/8 ” thick.
Spray the base on an ovenproof dish with olive oil.
At one end of the dish start 4-5 lines with pieces of eggplant, then layer a slice of zucchini over each piece of eggplant, and then layer a slice of tomato over the zucchini. The quickest way to do the layering is to grab 4-5 pieces of each vegetable at a time and work on each line.
When you have finished your masterpiece, spray with olive oil and then bake for 30 minutes until soft.
Meanwhile, sauté the onion in 1 tablespoon olive oil over medium heat until it starts to color, add red pepper and cook for about 5 minutes until soft. Add tomato puree and simmer for about 20 minutes.
To serve, use a 1” wide spatula or a knife, to lift up a ‘layer’ of roasted vegetables and arrange in a circle, ala Remy. It’s a bit hot, be careful.
Then drizzle with tomato and red pepper sauce and the basil leaves.
Notes:
If you cannot possibly bear the thought of arranging all the vegetables, just chop them up into 1″ chunks, sauté the onion first, add the rest of the ingredients and bake for about 1 hour.
Source: http://www.babble.com/best-recipes/dinner/remys-ratatouille/.
Posted on January 12, 2011 by admin
I never thought I’d enjoy eating carrot cake, but I do. Hopefully soon I can whip up my very own carrot cake.
Shabby Apple’s Carrot Cake
4 eggs
1 1/4 cups vegetable oil
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees and grease and flour a 9×13 pan. In a large bowl or mixer, beat together eggs, oil, sugar and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet and mix together. Stir in the shredded carrots.
Pour batter into prepared pan and bake at 350 degrees for 40/50 minutes until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes. Invert to wire rack and cool completely.
While the cake is cooling, mix together all frosting ingredients in a medium-sized bowl. Beat until frosting is smooth and creamy. Spread over cooled cake. Enjoy.
Source: http://blogs.babble.com/family-kitchen/.
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