Vegetable Dishes

Toddler Easy, Vegetable Dishes
March 15, 2019 Leave a comment
  • 1 medium – Cauliflower
  • 2 ounce – Mozzarella Cheese
  • 1 ounce – Parmesan Cheese
  • 1 large – Egg
  • 1 teaspoon – Oregano, dried
  • 1 teaspoon – Basil, dried
  • 1/2 teaspoon – Garlic salt
  • Microplaned Fresh Garlic to taste
  • 1 cup – Spaghetti or Marinara sauce for dipping

Directions

  1. Wash and clean cauliflower; remove the florets from the bunch and discard the core.
  2. Place the florets in a food processor and pulse until it is of a “rice” consistency.
  3. In a large saucepan, heat one inch of water until it boils. Add in the cauliflower, cover with a lid, and allow to steam for 4-5 minutes. Watch closely so it does not boil over!
  4. Preheat oven to 425° F.
  5. Use a fine mesh strainer to drain the steamed cauliflower. Allow it to cool for a few minutes, then place in a clean dish towel (or even a paper towel) and squeeze as hard as you can to remove any excess water; add to a large mixing bowl.
  6. Grate the mozzarella and Parmesan cheeses.
  7. Add 1/4 cup mozzarella cheese, egg (slightly beaten), oregano, basil, and garlic salt (or garlic powder and regular salt) to the cauliflower. Stir well to combine.
  8. Line a baking sheet with parchment paper and spray lightly with cooking spray.
  9. Spoon the cauliflower mixture onto the pan and use your hands to form it into a 8 1/2 x 11-inch rectangle.
  10. Bake for 30 minutes or until the crust is golden brown and firm.
  11. Remove the crust from the oven and top with remaining mozzarella and Parmesan cheese.
  12. Return the pan to the oven and bake for another 7-10 minutes until the cheese is melted.
  13. Cut into “breadsticks” and serve with warm marinara sauce for dipping.

 

Pastas & Breads, Toddler Easy, Vegetable Dishes
March 15, 2019 Leave a comment
  • Make your own pizza dough or buy store-bought pizza dough
  • 1/4 cup – spinach
  • 1/2 medium – bell pepper, green
  • 1/4 cup, pieces or slices – mushrooms, white
  • 1/2 medium – onion
  • 1 medium – tomato, red
  • 1 medium – carrot
  • 1 medium – zucchini
  • 1 cup – spaghetti or marinara sauce

Directions

  1. Chop veggies (you will need two cups total of your choice of the vegetables listed) and saute for 3-4 minutes or until slightly tender. Blend in a high powered blender with marinara sauce.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  3. Place dough in a large, lightly greased bowl, and cover with plastic wrap. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.
  4. Preheat oven to 400 degrees F.
  5. Remove the dough from the bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough into a 1/2-inch thick rectangle, about 12 by 10 inches.
  6. Begin by spreading about 1 cup of sauce over the dough, leaving a 1/2-inch border around the edges. If it seems like it needs more, then add 1 or 2 Tbsp at a time. Sprinkle with mozzarella cheese.
  7. Begin rolling the dough until you have one large roll. Slice into 8-12 slices and place in a greased muffin tin.
  8. Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.
To Try, Vegetable Dishes
June 10, 2018 Leave a comment

Ingredients

  • 3 Tbsp butter (melted)
  • 3 Tbsp extra-virgin Olive Oil
  • 4 pounds Russet Potatoes (peeled)
  • 4 shallots, thickly sliced, lengthwise
  • Coarse Salt
  • 8 sprigs of Thyme
  • 1/2-2 tsp Red Pepper Flakes (optional)

Instructions

  • Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
  • Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Vegetable Dishes
December 2, 2017 Leave a comment

Ingredients

  • 2 cups of Shiitake Mushrooms or any Mushroom mix of your choice
  • 1/4 cup of Cornstarch
  • 1/4 cup of Oil
  • 1 Tbsp of Sesame Oil
  • 4 Minced Garlic Cloves
  • 2 Tbsp of Brown Sugar
  • 2 Tbsp of Rice Vinegar
  • 1 tsp of Corn Starch
  • 1/4 cup of Soy Sauce
  • 1 tsp of Sriracha

Directions

  • Mix the mushrooms and 1/4 cup of cornstarch
  • Heat the pan with 1/4 cup of oil and cook mushroom/cornstarch until nicely browned
  • Set aside in a separate bowl and remove from pan
  • Heat up Sesame Oil and add the minced garlic cloves until cooked and fragrant
  • Add Brown Sugar until it’s dissolved
  • Add Rice Vinegar, Corn Starch, Soy Sauce and Sriracha
  • Cook until the desired thickness
  • Add mushrooms and serve on rice
  • Garnish with finely sliced scallions and sesame seeds
Salads, Sides & Starters, Vegetable Dishes
November 13, 2017 Leave a comment

Ingredients

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Salads, Sides & Starters, Vegetable Dishes
November 12, 2017 Leave a comment

Directions

  • Melt butter and cook diced onions and garlic until translucent and soft.
  • Add fresh spinach until wilted
  • Add salt, pepper, nutmeg and cream and cook until liquid reduces to half
Sauces & Dips, Vegetable Dishes
February 6, 2017 Leave a comment

Ingredients

  • 1 Pack Firm Tofu
  • 5-6 Tbsp Soy Sauce
  • 4 Tbsp Red Pepper Powder
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Sesame Oil
  • 2 tsp Sesame Seeds
  • 2 Tbsp Sugar
  • Green Onion (for garnish)

Directions

  • Make the sauce by adding all the ingredients together except the tofu.  Optionally, you can heat the sesame oil, saute the garlic and combine the rest to minimize the fresh garlic flavor.
  • Cut the tofu in 1/2″ pieces, add some oil to a pan and fry until golden brown.
  • Plate the tofu and pour the sauce on top.
Dessert, Vegetable Dishes
December 24, 2016 Leave a comment

Ingredients

  • 8 medium sweet potatoes, baked, peeled and sliced in half lengthwise
  • 1 – 1 1/2 cups water
  • 1 1⁄3 cups packed dark brown sugar
  • 8 tablespoons butter
  • 1/2 teaspoons cinnamon
  • 1 1⁄2 teaspoons vanilla
  • 1/2 cup of Molasses (Blackstrap or regular)
  • orange/lemon rind and thin slices

Directions

  1. Combine all ingredients except sweet potatoes in 2-quart saucepan.
  2. Bring to a boil stirring occasionally.
  3. Reduce heat and simmer about 45 minutes, stirring occasionally.
  4. Place sliced sweet potatoes in an ungreased 9×13 dish in a single layer cut side up.
  5. Pour syrup over potatoes coating all pieces.
  6. Top with thin slices of citrus.
  7. Bake at 400 degrees until bubbly about 45 minutes basting every 15 minutes.
  8. Optional: Finish by torching for more caramelization.
Salads, Sides & Starters, Vegetable Dishes
December 24, 2016 Leave a comment

Ingredients

  • 3 (15.25-ounces) cans whole kernel corn, drained
  • 1 cup milk
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 8 ounces cream cheese, cubed
  • 1/2 cup (1 stick) unsalted butter, cut into thin slices

Directions

  1. Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on highfor 2-4 hours or low for 4-6.
  2. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
Pastas & Breads, Sauces & Dips, Seafood, Vegetable Dishes
March 13, 2016 Leave a comment
  • 1/4 cup Olive Oil
  • 2 slices of Crusty Bread (1″ thick)
  • 1 c Almonds (blanched, chopped–can substitute peeled Hazelnuts)
  • 10-12 Garlic Cloves
  • 1 tsp Salt
  • 1 15-ounce can of San Marzano Tomatoes (whole, drained)
  • 1 8-ounce jar of Roasted Bell Peppers (whole, drained)
  • 1 tbsp Smoked Paprika (or sweet)
  • 2-3 tbsp Sherry Vinegar or Red Wine Vinegar

Directions

  1. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring once or twice.
  2. Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store.
  3. To use Romesco sauce, mix with pasta, shrimp, chicken or vegetables either before or after they are cooked, much like you would a pesto.
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