Category Archives: Vegetable Recipes

Roasted Brussels Sprouts

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Brussels sprouts may have a bad reputation among many, but I believe this is often due to how they are prepared. Roasting is one of my favorite cooking techniques, and brings out the bliss in Brussels sprouts. The sprouts are tender, with a mild sweet and salty favor. Excellent with roasted chicken!

Ingredients
1 pound Brussels sprouts
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
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Preheat oven to 400 degrees.

Rinse Brussels sprouts well. Cut each Brussels sprout in half and then remove part of the stem by cutting a “V” into the bottom of the stem (see photo for an example). Removing part of the stem will help eliminate the bitterness.

Put the trimmed sprouts in a medium bowl, then add the olive oil, salt, and pepper, and toss to coat. Place on a baking sheet, cut-side down, and roast in the oven 25-30 minutes, or until the outer parts of the leaves are dark brown. You may want to shake the baking sheet a couple of times, while they are cooking, to prevent them from sticking.

Remove them from the oven, and sprinkle with additional salt, if needed (this gives you an excuse to try one of these delectable sprouts right away!).

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Garlic Parmesan Drumsticks with Sweet Potato Coins

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When it comes to chicken, I am typically a white-meat gal, but I’ll never pass up a good drumstick. It has the perfect portion of chicken, and it even comes with its own handle! This recipe produces tender chicken with a flavorful, crunchy crust, and it’s kid-approved! Serve it with Sweet Potato Coins (see recipe below). Those of you who think you don’t like sweet potatoes must try this recipe; it’s that good!

Garlic Parmesan Drumsticks

Ingredients
2 garlic cloves, minced
1/3 cup olive oil
1 cup seasoned bread crumbs
1 cup parmesan (I used shredded, but grated parmesan works too)
1/2 teaspoon salt
1/2 teaspoon pepper
12 chicken legs (approximately)

Preheat your oven to 400 degrees. In a shallow, microwave-safe bowl, add the minced garlic and the olive oil and heat in the microwave for 15-30 seconds to combine the flavors. (Note: you can heat the garlic and oil in a small pan on the stove instead, if desired.)

In another shallow bowl, stir together the bread crumbs, parmesan, salt, and pepper. Now, I recommend that you setup a “chicken assembly line”. First you will have your chicken, then the garlic/olive oil mixture, then your bread crumb mixture, and finally your baking pan. The chicken will produce a lot of juices while it’s cooking, so be sure to use a broiler pan (a slotted upper pan that fits on top of another pan to contain the drips). This way your chicken will come out crunchy, instead of soggy.

Take a chicken leg with your right hand and roll it in the garlic olive oil to coat. Then drop it into the bread crumb mixture (don’t touch the bread crumbs with your wet right hand). Now take your left hand and coat the chicken with the bread crumb mixture. Pick the chicken up with your left hand and place it on the broiler pan. I recently learned this “wet hand/dry hand” trick which keeps your hands from getting too goopy. Repeat for the remaining chicken legs.
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Bake in the preheated oven for about 45 minutes, or until golden and crispy.

Sweet Potato Coins

I love sweet potatoes – not that sugary marshmallow-topped casserole, which is forever banished from my Thanksgiving table – I’m talking about delicious sweet potatoes, oven-roasted to perfection. Even if you think you don’t like sweet potatoes, give this recipe a try. It’s easy and creates lovely bites of sweet potato that are tender on one side and have a blissful caramelized layer on the other side. This recipe came from Jessica Seinfeld (you know, Jerry’s wife), but I changed the preparation a bit to suit my taste.

Important Note: Your grocery store will probably call their sweet potatoes “garnet yams” or “jewel yams”, but don’t be fooled; they are sweet potatoes, not yams. A true yam is usually only found in specialty stores and isn’t even related to our delicious (and much more nutritious!) sweet potatoes.

Ingredients
2 medium sweet potatoes (they should feel heavy for their size)
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 teaspoon ground white pepper

Preheat the oven to 400 degrees, and lightly oil a large baking sheet.

Rinse and scrub the skins of the sweet potatoes to remove any dirt. Cut the potatoes into 1/4-inch rounds (if the potatoes are large, you may want to cut the rounds in half). Place the cut potatoes in a large bowl, and then add the olive oil, brown sugar, salt, cumin and pepper. Using a large spoon, mix thoroughly to coat the potatoes. Arrange in a single layer on the baking sheet and roast about 30 minutes (no stirring needed), until the potatoes are tender and the bottoms have a brown, crispy caramelized layer (like crème brûlée, yum!).

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Chicken and Butternut Squash Tagine

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Are you tired of your “usual” chicken recipes? Or maybe you have a butternut squash sitting on the kitchen counter that you aren’t sure what to do with. Well, you are in for a treat! This recipe combines ordinary ingredients with lovely aromatic spices and creates an unexpectedly blissful meal. It’s comfort food with a deliciously exotic twist . . . and it’s an easy one-pan meal – bonus! If you aren’t used to working with butternut squash, I recommend that you first peel it with a potato peeler (be sure to get all the way down to the orange flesh), and then cut it in half (crosswise) with your biggest and heaviest chef knife. Then keep cutting it until you have bite-size pieces (be sure to scrape out the seeds with a spoon).

Do you know that you can roast seeds from all types of winter squash, not just pumpkins? Simply rinse the seeds, toss with a bit of olive oil and salt and bake in a 275 degree oven for about 15 minutes (stirring a couple of times). Delicious and nutritious!

Ingredients
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
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1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 dash cayenne pepper
1/4 cup golden raisins

Heat the olive oil in your biggest skillet over medium heat. Add the chicken and onion to the skillet and cook for about 15 minutes, until the chicken is cooked.

Add the garlic, butternut squash, garbanzo beans, carrot, tomatoes with juice, chicken broth, sugar, and lemon juice to the skillet. Season with salt, coriander, cumin, cinnamon, ground cloves, and cayenne pepper. Add the raisins and stir to combine. Bring the mixture to a boil, reduce heat and simmer for 30 minutes, until the squash is tender (and your kitchen smells amazing!).

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Spiced Lentils with Garlic Naan

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Back in my corporate working-girl days, I would usually make an annual trip overseas to collaborate with my project team members who worked outside of the United States. About five years ago, one such trip took me to Bangalore, India. Although I liked Indian food (at least the “Indian-American” food that I was used to), I was nervous about the food I would encounter in India and was cautious about what I ate while I was there. Every time my travel companions and I went out to eat during our two week stay in Bangalore, I always ordered dhal – just to be safe. If you’re not familiar with dhal, it is an Indian dish made with lentils (among other things). Lentils were familiar and safe, and also really delicious. I was occasionally adventurous enough to sample other Indian dishes that my friends and Indian co-workers ordered, but dhal remained my favorite dish.

This recipe doesn’t compare to the dhal I ate in India, but it is full of comforting flavor and aromatic spices, and my family devoured it. My two-year-old (who ate two bowls), said “Mmm, delicious!” after her first bite. That’s my girl!

I made some yummy naan bread from scratch (see recipe below) to accompany the lentils, but if you’re pressed for time, most grocery stores sell naan in the frozen aisle or bakery. Either way, be sure to include the naan . . . it wouldn’t be an Indian meal without it!

Ingredients
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4 tablespoons Olive Oil and Garlic spaghetti sauce
2 teaspoons cumin
2 teaspoons garam masala (find it in the spice aisle of your grocery store)
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
6 cups chicken broth
2 cups lentils
1 large carrot, diced
1 tablespoon heavy cream (optional)
Sour cream (optional)

Heat olive oil in a large pot over medium-high heat. Add the onion and cook until the onion is golden brown, about 5 minutes. Stir in the garlic, spaghetti sauce, cumin, garam masala, salt, black pepper, and chili powder. Cook and stir for about 2 minutes, or until the spices are fragrant.

Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to low, cover and simmer until the lentils are soft, about 40 minutes.

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Garlic Naan

This is a great recipe for naan bread. I used to be intimidated by the thought of working with yeast, but I really enjoy the process of making bread from scratch now. The payoff of fresh, warm bread is so worth the effort.  You’ll probably start seeing that I post more bread recipes now that the weather is cooling off and we’re approaching baking season! Hooray!! Cookies and roasts and bread, oh my!

Anyway, back to the naan. It’s really delicious and I encourage you to give this recipe a try. You can find the original recipe here. My version below includes a few changes with the dough rising times and some tips to help ensure that you get perfectly soft and tender results. Be sure to use bread flour which is higher in protein than standard flour, which helps give the bread more volume.

Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar, divided
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour (approximately)
2 teaspoons minced garlic
1/4 cup butter, melted

In a large bowl, add the yeast, warm water (about 110 degrees), and 1 tablespoon of the sugar. Stir until the yeast is dissolved and then let stand until frothy, about 15 minutes. Stir in the remaining sugar, milk, egg, salt, and enough flour to make a soft dough (I used about 3 1/2 cups of flour).

Knead for 6 to 8 minutes on a floured surface, or until smooth. While you are kneading the dough, you will be gradually adding small amounts of flour to the dough to give it the proper consistency. The best way to do this, without adding too much flour, is to put a pile of flour next to your kneading surface and when the dough starts to feel too sticky, dip the heel of your hands into the flour and work it into the dough. Continue this until the dough is very smooth and feels tacky (but not sticky) when you pull it away from the counter (like pulling a Post-It note off of a piece of paper). If you need more help with kneading, there is lots of great information (including videos) on the Internet.

Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 2 hours, until the dough has doubled in volume. If your house is cool, you may want to put the bowl in the oven and turn the oven light on, or in the microwave and leave the door slightly open so the light will stay on. The light will generate the heat the dough needs to rise.

Punch down the dough, and knead in the minced garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a lightly-oiled baking sheet. Cover with a towel, and allow to rise until doubled in size, about 30 minutes to 1 hour.

Preheat your grill to medium heat. On a lightly floured surface, roll the balls of dough out into very thin circles. Be sure to roll them as thin as you can. Lightly oil the grill. Place the dough on the grill, and cook for 2 to 3 minutes, or until puffy. Brush the uncooked side with butter, and then turn over. Brush the cooked side with butter, and cook for another 2 to 4 minutes. The naan will get tough if you cook it too long, so watch carefully and turn down the heat, if needed. Remove from grill, and serve warm.

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Zesty Quinoa and Beans

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I have not forgotten you, my vegetarian friends! Despite the copious amounts of meat that you’ve witnessed on my blog, I actually love meatless dinners. My carnivorous family tolerates about one meat-free dinner a week; any more would cause them to bang their knives and forks on the table chanting “We want meat, we want meat, we want meat!!”

This is one of my favorite “veg” recipes because it’s tasty and it uses super-healthy quinoa (pronounced Keen-wah). This is a good introductory recipe to quinoa because the quinoa is balanced with the familiar flavors and textures of the other ingredients.

Fun fact: quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids, and just a 1/2 cup of quinoa will provide a child’s daily protein needs.

Ingredients
1 tablespoon olive oil
1/2 cup onion, chopped
1 red bell pepper, chopped
2-3 cloves of garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable or chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
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1 cup frozen corn
1 (15-ounce) can black beans, rinsed and drained
1/2 cup cilantro, chopped

Using a fine-mesh strainer, rinse the quinoa thoroughly to remove the bitter-tasting coating (saponin). The manufacturer may have already done this for you, but an extra rinse won’t hurt.

Heat the olive oil in a large saucepan over medium heat. When the pan is hot (you will start to smell the olive oil) add the onion and bell pepper and sauté until tender. Add the garlic and quinoa to the pan and then pour in the broth. Stir in the cumin, cayenne pepper, salt, and pepper.

Bring the mixture to a boil. Cover the pan, reduce the heat to low, and simmer about 20 minutes.

Stir the frozen corn into the saucepan, and continue to cook for about 5 minutes, until heated through. Mix in the black beans and cilantro and serve hot.

The small amount of cayenne pepper adds more flavor than heat, so my husband usually adds some hot sauce for a little kick.

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Chiles Rellenos

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I am a member of a local food group (I’ll post more on that later), and I scored some beautiful anaheim chile peppers at our last product exchange.  My first thought was “chiles rellenos!” – although, I must mention that I have never attempted to cook them before. I was not deterred, however, and I am delighted to report that my first attempt was a delicious success! If you’re pressed for time, I recommend that you prepare and stuff the peppers ahead of time (see below for details); the recipe isn’t difficult, but there are a lot of hands-on steps that may be difficult to complete with hungry kids at your feet.

Ingredients
8-10 anaheim chile peppers (or poblanos, if you prefer)
2 ounces cream cheese (or more, depending on size of your chiles)
1/2 – 1 cup mozzarella, cut into small chunks (or substitute your favorite cheese)
Flour for dredging chiles
4 eggs, separated
1/2 teaspoon cream of tartar
Salt
Oil for frying
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Preheat the broiler and place the chiles on a baking sheet. Put the baking sheet about 6 inches under the broiler to roast the chiles. (Note: you can do this on an outside grill instead.) Watch the chiles carefully and turn them about every 60 seconds. You want the skin to blister and brown, but not burn. Once the skins of the chiles are brown and wrinkled, remove them from the oven and place them in a brown paper bag and fold the top of the bag down to close (a plastic bag will also work).  Let the chiles steam for about 10 minutes, then remove them from the bag and peel them.  The charred skin should peel away easily using your fingers, but be careful not to tear the chiles while peeling.

Using a small knife, make a small slit in the side of each chile (near the top). Now this is the tricky part: remove the seeds, without tearing the chile completely open. You can either use your knife to cut the membranes off, or simply use your fingers to rip the membranes/seeds out. I found the finger method worked well for most of the chiles, but a knife was needed for some of the larger ones. Expect some tearing while you’re doing this, but try to keep it to a minimum.

Next, stuff the chiles with the cheese. Put as much in as you like, but make sure you have enough room to role the chile around itself a little bit to “hug” the cheese inside (kind of like a burrito). If you are preparing this ahead of time, stop at this point and put the stuffed chiles in the fridge covered loosely with plastic wrap, until you are ready to cook them. 

Add the oil to a large saucepan (any large pan that is taller than it is wide will work), and heat to at least 350 degrees. Be sure the oil is at least a half an inch deep. Meanwhile, separate the eggs yolks into a small bowl and lightly beat them. In a large bowl, using an electric mixer, beat the egg whites, cream of tartar, and a pinch of salt until stiff. Gently fold in the yolks with a rubber spatula.

Dredge the stuffed chiles in flour and then pick up one chile at a time by the stem and dip it into the egg batter. Very carefully, set the chile in the hot oil (use tongs, if you aren’t comfortable using your fingers). Fry until the bottom is golden brown and then carefully turn them, using tongs, to cook the other side. When they are golden brown, place them on a paper towel to drain and salt them lightly.

We enjoyed our chiles rellenos with fresh salsa and sour cream, but they would also be excellent with sauce. A red enchilada sauce would work in a pinch, but crema fresca (Mexican sour cream) or mole sauce would be divine.

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Jamie’s Cranberry Spinach Salad

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Okay, get your grocery list and write down these ingredients — no really, this salad is that good. Below is my version of the recipe (which can change depending on the ingredients that I have on hand), but click here to see the original recipe on allrecipes.com. I serve mine with sautéed chicken to make a delicious main dish salad. Mmmm, it makes me happy just thinking about it!

Ingredients
1 tablespoon butter
3/4 cup slivered almonds
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
1/2 cup white sugar
2 teaspoons minced onion
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1/4 cup rice wine vinegar
1/4 cup apple cider vinegar
1/2 cup vegetable oil

In a medium saucepan, melt butter over medium heat. Add almonds and cook until lightly toasted, stirring frequently. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

In a medium bowl, whisk together the sugar, onion, paprika, rice wine vinegar, apple cider vinegar, and vegetable oil, until the sugar is dissolved. Toss with spinach just before serving.  Enjoy!

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Summer Squash Quiche

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Every day I walk through our garden to check on the plants and see if anything is ready for harvesting.  We always have an abundance of yellow squash (much to my dismay), so I’m constantly on the lookout for new and interesting ways to prepare it. I generally try to avoid using the oven in the summer, but I conceded in favor of some variety. This quiche (another recipe that I adapted from the allrecipes.com website) has a creamier consistency than most, due to the addition of ricotta cheese.

Ingredients
1 9-inch unbaked pie crust (in the refrigerated section of grocery store, or home-made)
2 tablespoons butter
1/4 cup chopped red onion
1 zucchini thinly sliced
1 yellow squash thinly sliced
1 garlic clove, minced
1 cup shredded mozzarella cheese
1 cup ricotta cheese
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3 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
Paprika

Place the unbaked pie crust in a large pie pan. This recipe makes a lot of filling, so use the largest pie pan that you have. Prick bottom of pastry with a fork, and bake at 425 degrees for 7 minutes. Remove the pie crust from the oven and reduce oven heat to 350 degrees.

In a skillet, add the butter and onions and sauté for about 2 minutes.  Then add the zucchini, yellow squash, and garlic and sauté until tender. Transfer the veggie mixture to a bowl lined with a paper towel to drain. Place half the veggie mixture in the pre-baked crust, and then sprinkle the mozzarella cheese on top.

In a bowl, combine ricotta cheese, half-and-half, eggs, salt, basil, and pepper. Pour into crust (there may be some extra filling, depending on the size of your pie pan). Arrange remaining veggie slices over top. Sprinkle with paprika. Bake for 45-55 minutes or until a knife inserted in the center comes out clean. Note: you will need to increase the baking time if you used a deep-dish pie pan. This is a great recipe to double: cook both quiches and put one in the freezer (after it cools) for an easy weeknight dinner.

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Tomatoes with Fresh Basil

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I am blessed to have a husband with a green thumb. In early spring, he nurtured a variety of tiny plants from seed and we have been enjoying the fruits of his labor all summer. We’ve had more lettuce and collard greens than we could ever eat, and plenty of snap peas, squash, onions, and garlic. After a long wait, our tomato bushes are finally beginning to turn scarlet with ripening tomatoes. If you have never enjoyed a home-grown tomato, I strongly encourage you to try to grown your own, or find someone that does. There is nothing like a ripe, juicy tomato right off the vine. Here is a quick recipe for a healthy and easy snack, appetizer, or side dish.

Ingredients
Ripe tomatoes (use several different varieties; heirlooms are especially delicious)
Olive oil
Balsamic vinegar (choose a bottle from Modena, Italy)
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Pepper

Chop tomatoes in bite-sized pieces (no need to remove the seeds) and place in a bowl. Drizzle olive oil and balsamic vinegar over the tomatoes (enough to coat the tomatoes), then add the fresh basil leaves. Stir to coat the tomatoes, then let stand at room temperature for 10 minutes (or longer, if you can stand to wait). Serve with fresh cracked pepper, to taste, and enjoy! This dish is also excellent with fresh mozzarella or shredded parmesan.

 

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