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Archive for the ‘vegetables’ Category

From the always delicious, always reliable Kalyn’s Kitchen. I added some grilled chicken to this, for a complete meal. Very colorful, too.

Christmas cauliflower with grilled chicken

1 head cauliflower, cut into small, consistent-sized pieces

1 red bell pepper, cut into 1/2″ dice

2 tablespoons extra virgin olive oil

salt and fresh ground pepper, to taste

3 tablespoons pine nuts

2/3 cup sliced green olives

2 tablespoons capers

2 tablespoons chopped fresh parsley

1 – 2 grilled boneless chicken breast, cut into bite-sized pieces

Preheat oven to 425F.  Put chopped cauliflower and peppers into a plastic bowl and toss with 2 T olive oil, stirring so the vegetables are all lightly coated with oil.  Season to taste with salt and fresh ground black pepper and stir again.  Spread the vegetables out in a single layer on a cookie sheet and roast for 20 minutes.
While the cauliflower and peppers are roasting, slice the olives and measure out the pine nuts and capers.  Chop the parsley if using.  After 20 minutes, remove cookie sheet from the oven, put the cauliflower and peppers back into the same bowl, and toss with the olives, pine nuts, capers, and parsley (if using.)  Spread the mixture on to the cookie sheet again and roast an additional 10-15 minutes, or until the vegetables are starting to brown and the olive pieces are looking slightly cooked.  Removed from oven, place in bowl and toss with chicken. Serve hot, with a slice of lemon to squeeze over if desired.
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I love paella. Although this is a vegetarian recipe, even the author added some shrimp at the end. The recipe lends itself to innovation and personal tastes. Very delicious.

Paella with chicken

Rice:

1 14-ounce can artichoke hearts

1 1/2 cups brown rice

1 teaspoon salt

1/2 teaspoon saffron, crumbled

Vegetables:

2 cups finely chopped onions

1 cup finely chopped celery

2 garlic cloves, minced

1 tablespoon extra-virgin olive oil

1 teaspoon dried thyme

1 red bell pepper, seeded and chopped

1 1/2 cups frozen green peas

1 14-ounce can diced tomatoes

1 – 2 grilled boneless chicken breasts, cut into bite-sized pieces

salt and pepper to taste

(note – original recipe called for 1 pound asparagus, cut into 2″ piece. I had none, so I did without. Still great recipe!)

First make the rice: Drain the artichoke hearts, reserving the brine from the can. Quarter the artichoke hearts and set aside. Add water to the brine to make 2 1/2 cups liquid and combine it with the rice, salt, and saffron in a heavy saucepan with a tight-fitting lid. Cover, bring to a boil, reduce heat, and very gently simmer until rice is tender, about 40-45 mintues.

When the rice has simmered for about 25 minutes, start the vegetables. Saute the onions, celery, and garlic in the olive oil in a large skillet. Add the thyme, bell pepper, and asparage if using; cover and cook, stirring frequently, for 5 minutes. Add the peas, tomatoes, reserved artichoke hearts, and chicken. Stir gently, cover, and continue to simmer for another 5 – 10 minutes, until the vegetables are tender. Add salt and pepper to taste. You may also add a splash of Frank’s Original Hot sauce 🙂

To serve the paella, spread the rice on a large platter and top with the vegetables and their juices. Makes 6 servings.

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Kudos again go to An Edible Mosaic blog for this delicious and healthy Italian pie. We enjoyed this for dinner; the sauce is easy to make, and everything comes together nicely. I made my nondairy substitutions – I used tofu instead of ricotta cheese, and soy parmesan instead of the real thing. Delicioso! Head over to the blog to check out the beautiful photos taken of this dish, too.

Roasted zucchini spaghetti pie

2 medium zucchini, thinly sliced

1 tablespoon olive oil

salt and pepper

1/4 pound whole grain (or regular) spaghetti noodles

2 cups tofu

2 eggs

1 egg white

1/4 cup soy parmesan cheese, divided

1 1/2 cups thick marinara sauce (recipe below)

cooking spray

Thick Marinara sauce: (yields ~ 1 1/2 cups)

1/2 tablespoon olive oil

1 small onion

2 cloves garlic, minced

1 small carrot, peeled and shredded

1 15-ounce can diced tomato, with liquid

1 1/2 ounce tomato paste

1 bay leaf

1 tablespoon chopped fresh basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

pinch ground black pepper

9″ pie plate

Preheat oven to 450 degrees F. Coat the sliced zucchini with 1 tablespoon olive oil and a pinch of salt and pepper; arrange the zucchini in  a single layer on a baking sheet. Bake for ~ 18 minutes, flipping halfway through. When it’s done roasting, the zucchini will be golden in spots.

For the marinara sauce, heat the olive oil over medium heat in a small pot with a lid. Add the onion and saute for 5 minutes, until the onion starts to soften; add the carrot and garlic, and saute another 5 – 10 minutes. Add the tomatoes, tomato paste, herbs, salt, and pepper. Taste to adjust seasonings. Simmer with lid on for 20 – 30 minutes.

Cook the pasta to al dente according to package instructions. Cool the pasta to room temperature, then add 1 egg, 2 tablespoons soy parmesan, and pinch of pepper; stir to combine.

To the tofu, mix in 1 egg, 1 egg white, and a pinch of salt and pepper.

Preheat the oven to 350 degrees F. Lightly coat the pie pan with cooking spray; spread the pasta on the bottom of the pie plate, then spread 1/2 of the tofu mixture on top of the pasta. Arrange the zucchini on top of the tofu, then spread the rest of the tofu mixture on top of the zucchini. Spread the marinara sauce on top of the tofu. Bake the pie for 20 – 30 minutes, until it’s set. Sprinkle the remaining soy parmesan on top and allow to cool slightly before cutting.

 

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Another fab soup. Definitely a keeper. Warm and hearty. The original recipe called for evaporated milk. Instead, I tried using coconut milk creamer, which I found in my local Whole Foods market. It has zero fat, and did not at all impart a coconut flavor to the soup, just helped to make it creamy. I did all my vegetable dicing in my food processor – everything came out finely chopped, which is perfect for this soup.

Creamy chicken noodle soup (modified by me from The Yummy Life blog – check out the photos of making this soup there – they’re wonderful)

1 tablespoon olive oil

1 garlic clove, minced

1 cup diced onions

1 cup diced mushrooms

1 cup diced carrots

1 cup diced celery

1/3 cup flour

1/2 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon poultry seasoning

6 cuts fat-free chicken broth

1 teaspoon salt

2 cups cooked shredded chicken

8 ounces So Delicious Coconut Milk Creamer

2 cups uncooked pasta (I used ditalini, but your choice)

Heat a large pot on medium-high, add olive oil. Saute garlic, onion, mushrooms, carrots, and celery until soft, approximate 5 – 7 minutes. Sprinkle flour, oregano, pepper, thyme, and poultry seasoning over vegetables. Cook and stir for 1 minute. Stir in broth and salt; bring to boil. Reduce heat and simmer, partially covered, for 10 – 15 minutes. Add chicken, creamer, and pasta; cook for 10 minutes or until pasta is tender. Taste and add more salt, if needed. Makes 8 servings.

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What could be better on a cool autumn evening than a little heat in the soup bowl? I twiddled a little with sweet and spicy levels in this delicious soup to achieve a nice balance of flavors. The original recipe called for soba noodles, but I used ramen, as that’s what was handy. This was totally delicious.

Spicy ginger chicken noodle soup (modified from a Serious Eats recipe)

24 fluid ounces chicken broth

1/4 teaspoon Sriracha or other chili sauce

1/4 cup soy sauce

2″ piece fresh ginger, peeled and sliced

2 tablespoons brown sugar

1 tablespoon lime juice

3/4 pound boneless skinless chicken breast, cut into 3″ strips

1 cup sliced shiitake mushrooms

3 tablespoons chopped scallions

1 cup sugar snap peas

1 red bell pepper, cut into 1/8″ strips

12 ounces soba or ramen noodles

1/4 cup chopped cilantro

In a large pot, combine broth, chili sauce, soy sauce, ginger, brown sugar, and lime juice. Bring to a boil then cook, boiling, for 5 minutes.

Reduce heat to medium and add chicken and mushrooms. Let simmer for 15 minutes.

While chicken is cooking, fill a medium pot with cold water. Bring water to a boil, and add noodles. Cook for 4 minutes, then drain noodles and set aside.

Add scallions, snap peas, and red pepper to broth. Let cook one minute. Take off heat.

Divide noodles among serving bowls, then ladle in soup. Garnish with cilantro. Makes 4 servings.

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Remarkably good! This recipe calls for beef or lamb, and beef stock. We’re not big beef eaters, so I made this chicken-themed. It was awesome.

Moroccan chicken vegetable soup (inspired by this recipe)

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

2 teaspoons ground turmeric

1 pound boneless chicken breast, cut into 1/2″ cubes

6 cups chicken broth or water

1 14-ounce can diced tomatoes

2 small turnips, peeled and diced

2 (I used 4) carrots, diced

2 stalks celery, leaves included, thinly sliced

pinch of saffron threads

12 sprigs flat-leaf parsley

8 sprigs fresh cilantro

1 large zucchini, cut into 1/4″ dice

2 ounces angel hair pasta, broken into small pieces, about 1/2 cup

1 – 2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add chicken and cook, stirring occasionally, until the onion is tender, 4 – 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery, and saffron.

Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring soup to a boil. Cover and reduce to a simmer; cook until the chicken and vegetables are tender – about 45 minutes.

Stir in zucchini and cook, covered, until soft, 8 – 10 minutes. Add pasta and cook until soft, 5 minutes.

Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon and increase if needed), and pepper.

Serve with sprinkled parsley and/or cilantro, if desired. Makes 8 servings.

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Fabulous dinner on a fall evening. Takes about 2 hours to prepare, but well worth it. The flavors are deep and substantial. I added more carrots than the original recipe called for, but I like eating them – they were saturated and drenched in the cooking juices. Just delicious. It will perfume your home while it cooks.

Chicken in beer (from Lidia’s Italy)

4 pound roasting chicken

2 teaspoons kosher salt

2 medium onions, peeled and quartered

5 large carrots, peeled, halved crosswise, and quartered

2 medium parsnips, peeled, halved crosswise, and quartered

2 tablespoons fresh sage leaves

4 whole cloves

1 cinnamon stick

1 1/2 cups chicken stock

1 12-ounce bottle flavorful beer or ale

1 cup apple cider, preferably unfiltered

Arrange a rack in the middle of the oven and heat to 400 degrees F. Trim excess fat from chicken, and season inside and out with salt. Scatter onions, carrots, parsnips, sage, cloves, and cinnamon in the oven-useable pot, sprinkle salt over this, and set the chicken on top of the vegetables. Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat. Cook, uncovered, for about 15 minutes on top of the stove. Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times. Cover the chicken with a sheet of aluminum foil to prevent overbrowning, and roast another 30 minutes.

Remove the foil, and roast another 20 – 30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender. Remove the chicken to a warm platter, and surround with the vegetables. Bring the pan juices to a boil on top of the stove, and cook until reduced by half.

Carve the chicken at the table, and spoon some of the pan juices on top. Makes 3 – 4 servings.

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