Archive for the Veggies Category
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/.
Posted on November 25, 2010 by admin
Honey-Roasted Sweet Potatoes
Ingredients
serves 4 to 6, active time 10 minutes, total time 70 minutes
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
Procedures
1. Adjust oven rack to lower middle position and preheat oven to 350°F. Place sweet potatoes in 9×13-inch baking dish.
2. In small bowl, whisk together honey, olive oil, and lemon juice. Pour over sweet potatoes and stir to coat. Sprinkle with salt. Bake for 60 minutes or until tender, stirring every 15-20 minutes to evenly distribute glaze.
~via http://renzosamaritani.wordpress.com/.
Posted on November 16, 2010 by admin
Savory Sweet Potatoes
4 medium-sized sweet potatoes (I used 2 orange and 2 white), peeled and diced
4 shallots, peeled and diced
3 cloves of garlic, minced
3-4 tablespoons olive oil (more or less, depending on how much you like to use)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4-5 sprigs fresh thyme (you can definitely use dry, if you don’t have fresh – use 1/2 teaspoon dried)
1. Preheat your oven to 400 degrees F. Place your sweet potatoes, cut into bite-sized pieces, into a baking dish and toss with the diced shallots, the minced garlic, the olive oil, salt, pepper, and thyme. You can take the leaves off of the thyme sprigs, or you can just throw the sprigs right in there, which is what I did, as I find that the leave wilt and fall off the stem as it cooks anyway.
2. Place in the oven and roast for 35-45 minutes, until the potatoes are tender. Remove from the oven and serve alongside a roast, a turkey, or enjoy on their own! Serves 4 as a side dish.
~via http://crepesofwrath.net/.
Posted on September 30, 2010 by admin
Fresh Tomato Sauce
Makes about 2 cups of sauce
2 lbs. fresh, ripe garden tomatoes
1 or 2 cloves of garlic, chopped; or none at all
1/4 c. olive oil, you can use less or barely any at all
salt to taste
1/2 Tbsp. of balsamic or sherry vinegar
freshly ground black pepper
Put a large pot of water on to heat. With a sharp knife, make a cross mark at the bottom of each tomato. When water is hot, add the tomatoes and let sit for just a minute or so, until you can see the skin come a little loose at the cross mark. Remove the tomatoes from the hot water and give them a quick rinse in cold water. (You can leave the hot water in the pot if you’re going to make pasta to go with the sauce. Add salt, bring to a boil.) With a small knife, peel the skins from the tomatoes – they should slide right off. With the tip of the knife, cut around each green crown and remove it.
Over a medium bowl, squeeze the tomatoes, crushing the pulp with your fingers to break it up into small chunks.
Add olive oil and garlic to a large skillet. Heat over medium heat until garlic just starts to sizzle, then add tomatoes (keep the bowl handy) and a big pinch of salt. Cook for a few minutes, until you can see the pulp breaking down and releasing the juices. Using a slotted spoon, scoop out the chunks of pulp and put it back in the bowl, leaving the juices in the pan.
Continue cooking the juices until they thicken and are no longer watery. Add the pulp back to the pan, as well as the vinegar, and season to taste with salt and pepper (and a little more vinegar if you think it needs it).
~via http://www.freshtart.net/.
Posted on September 21, 2010 by admin
Roasted Eggplant Panini
makes 4 panini
1 medium eggplant, cut into 1/4″ slices
2 c cherry tomatoes, halved
3 T olive oil
salt and pepper, to taste
4 oz goat cheese
2 T grated Asiago or Parmesan cheese
1/2 c basil leaves, coarsely chopped
eight 1/2”-thick slices ciabatta bread
Preheat oven to 350F. Arrange eggplant and tomato halves, cut side up, on a baking sheet. Drizzle with 2 T olive oil and sprinkle with salt and pepper. Roast 45 minutes until vegetables are cooked through (small eggplant slices may be done after 35 minutes).
In a small bowl, mix together goat cheese, Asiago and basil. Slather each bread slice with the goat cheese spread. Arrange roasted eggplant and tomatoes on four slices, and top each with an additional bread slice.
In a large skillet, heat 1 T olive oil, over medium-high heat. Transfer panini to the skillet and place a heavy pan on top, pressing panini down. Cook 3-5 minutes, until golden brown. Flip panini, adding 1 T olive oil if needed, and cook 3-5 minutes, until golden brown. Serve warm.
~via http://www.fresh365online.com/recipes/.
Posted on September 11, 2010 by admin
Servings: 2 servings
Ingredients
* 1 large Potato
* 1 tablespoon olive oil
* 1 tablespoon garlic
* 1 teaspoon black pepper
* 1 tablespoon oregano
* 1 teaspoon mustard powder
* 1 teaspoon parsley
* salt to taste
Directions
* Preheat oven to 425˚
* Before cutting potato, rinse well under water. From there, cut the ends off the potato, stand up on end, and cut slices from the potato that are 1/4″ thick (depending on how thick you want your fries- cut accordingly) Take slices and cut fries out of the potato-using 1/4 ” as the measurement.
* Once all fries are cut, place in medium bowl and add the remaining ingredients, tossing until every piece is covered. Spread out onto a baking sheet covered in parchment paper. Bake for 25 minutes, flip the fries, and bake for a remaining 10-15 until fries are crispy (35-45 minutes total.) Make sure to not over crowd the pan- this will result in uneven baking.
~via http://naturallyella.com/.
Posted on September 10, 2010 by admin
I am happy to have stumbled upon this recipe as I love both okra and tomatoes. They are staple in my weekly grocery list.
Okra and Tomatoes Recipe
Ingredients
* 5 Tbsp vegetable oil
* 1 celery rib, sliced thin
* 1/2 onion, sliced thin
* 1 jalapeño chile, seeded, sliced thin
* 3 garlic cloves, sliced thin
* 1 Tbsp tomato paste
* 2 Tbsp red wine vinegar
* 1 1/2 cups chicken or vegetable broth (use vegetable broth for vegetarian version, and gluten-free broth for gluten-free version)
* 1 teaspoon minced fresh rosemary
* 1/2 to 3/4 pound fresh okra
* 5 plum tomatoes, diced
* Salt and pepper
Method
1 Heat 3 tablespoons of the vegetable oil in a large sauté pan or wide, shallow pot over medium-high heat. When the oil is hot, sauté the onion, jalapeño and celery for 2 minutes, stirring once or twice. Add the garlic and sauté for another minute or two.
2 While the vegetables are sautéing, mix the tomato paste, broth and vinegar until they are combined. Add to the pan with the vegetables and bring to a boil. Add the rosemary and a pinch of salt.
3 As the sauce is boiling, slice the okra on the bias to create diagonal pieces. The reason for diagonal slicing is to expose as much of the interior of the okra as possible. Wait to cut the okra until the last minute because it helps make them less slimy.
4 Heat another pan over high heat for a minute or two. Add the remaining oil and get it almost smoking hot, which should take 1-2 minutes. Add the sliced okra and spread out in a single layer in the pan. Let the okra brown for at least a minute before you move them. The goal is to cook the okra quickly at very high heat without moving it too much. The high heat sears the okra and helps limit the slime factor. Sear the okra for 3-4 minutes, stirring only 2-3 times.
5 As soon as the okra is done, add it to the boiling sauce. Add the diced tomatoes and reduce the heat to a simmer. Cook for 5 minutes, no longer. The tomatoes should still be a bit firm, and you don’t want to cook the okra to the point it starts releasing slime.
6 Turn off the heat, grind black pepper over everything and taste once more for salt. Add if needed.
Serve over steamed rice or with lots of crusty bread.
Serves 4 as a side dish.
~via http://simplyrecipes.com/.
Posted on September 7, 2010 by admin
This recipe calls for using a grill, but you could just as easily lay the eggplant slices on a broiling pan (pan rubbed first with some vegetable oil) and broil the slices a few minutes on each side.
Ingredients
* 1 large globe eggplant (about 1 lb), sliced crosswise into 1/4-inch thick rounds
* Salt
* 8 ounces fresh mozzarella cheese, sliced into 1/4-inch slices
* 1 large beefsteak tomato
* 1 medium red onion
* 10-12 fresh basil leaves
* About 1/4 cup olive oil
* 2 Tbsp red wine vinegar
* 2 Tbsp balsamic vinegar
* 6 small burger buns
Steps
1. Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients.
2. Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing.
3. Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.
4. Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted.
5. To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.
Serves 4 to 6.
~via http://simplyrecipes.com/.
Something to try. Eggplant is one of my fave veggies. It is a staple on my weekly grocery shopping. Lately though, I am getting tired of frying it or making it into an omelette. This one looks yummy. Anyway, I need to look into metal buildings, or else I will be preoccupied will all the yummy recipes I am seeing online.
« Older Entries
Newer Entries »
