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Posts Tagged ‘Vegetable’

The perfect way to celebrate summer’s bounty of tomatoes and zucchini.  Traditionally, domatokeftethes, from Santorini, are a tomato-based fritter that are delightful as an appetizer or side dish. We’ve added some zucchini to the mix but feel free to omit.  The combination of herbs can be adjusted to include dill, parsley, basil, mint, or oregano, depending on taste preference. 

Domatokeftethes, adapted from the Web

4 ripe medium tomatoes, finely chopped and deseeded
2 medium zucchini, grated
1 medium onion, grated
1 1/2 – 2 cups of self-rising flour (or add 1 teaspoon of baking powder per 1 cup of AP flour)
1/2 bunch fresh parsley, finely chopped
1/2 bunch fresh mint or fresh basil, finely chopped
Salt and pepper to taste

  1. Combine all ingredients except flour in a bowl. Add enough flour to make a thick batter.
  2. Heat 1/2 to 3/4 inch of oil in a nonstick frying pan. When the oil is hot, drop the batter by tablespoonfuls into the oil and fry until browned. Turn once to brown on both sides.  (I pan-fried the batter with less oil.)
  3. Remove with a slotted spoon and drain on absorbent paper towels.

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A few of Rice Kernel’s favorite things combined for this verdant springtime delight.  Sweet, tender peas and nutty, crispy edamame are glazed in an unexpectedly light pistachio cream.  The dressing is versatile enough to be used for salads, on roasted meats, or as a dip for crudite.  (It could probably dress up many more foods, but I can attest to only the those three for now.)  Give your next meal a nutritional boost by adding this healthy – and easy - side of legumes.

Peas and Edamame with Pistachio Yogurt Cream, adapted from Eric Gower’s The Breakaway Cook

Ingredients

1/2 pound frozen or fresh baby peas
1/2 pound frozen or fresh edamame
2 scallions, white and green parts, chopped
2 tablespoons extra virgin olive oil
1/4 cup Greek yogurt
1/2 cup chopped pistachios
Salt to taste

Directions

  1. Thaw vegetables. 
  2. Preheat the oven to 500 degrees F.
  3. Meanwhile, put the scallions, olive oil, yogurt, and 1/4 cup of the pistachios into a blender and puree. Gently mix into the peas, sprinkle the top with extra chopped pistachios.  Bake for about 15 minutes – about the time the top will begin to brown.  Serves 4-5.

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While my husband and Dad share a fondness for eggplant, Rice Kernel and I are ambivalent about the beautiful purple vegetable.  We’ll eat it, but it’s not our first choice.  For me, part of the issue is that I’m always scratching my head thinking of ways to prepare it.  Stir-fry?  Eggplant parmesan?  Roasted as a side?  Okay, I’m stuck.

So you can imagine my joy when I happened upon this recipe.  Zesty with garlic and spice, this appetizing side is full of roasted vegetable sweetness.  It’s great as an appetizer with goat cheese or crackers, as a base for a delicious vegetarian pannini or turkey or lamb burger, mixed with scrambled eggs, topped on grilled chicken or fish, or mixed into pasta sauces.  Endlessly versatile, I’ve discovered my summer recipe for the eggplant growing in the garden.

Spicy Red Pepper and Eggplant Confit, from Gourmet, May 2006

Ingredients

2 lb red bell peppers, tender-roasted
1 (1 1/2-lb) eggplant, peeled and cut into 1-inch pieces
4 large garlic cloves, smashed
1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
1 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon dried hot red-pepper flakes

Directions

  1. Put oven rack in middle position and preheat oven to 400°F.
  2. Cut peppers into 1-inch pieces. Toss together all ingredients in a large roasting pan, then spread evenly. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.  (I prefer to blend the confit until almost smooth.)

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I know.  I listed the vegetable before the main dish protein in the title.  And the vegetable was brussel sprouts.  I’m glad you’re still reading. 

I spent much of my youth telling everyone who would listen how much I disliked brussel sprouts, primarily because of their boiled presentation and, thus, suphur-infused taste.  Then, when my husband was teaching me to cook after college, he sprung the little cabbages on me one Thanksgiving.  Sauteed with chorizo and deglazed in chicken stock, I ate seconds and thirds of the flavorful and slightly-crisp sprouts.  This recipe is similar in preparation but the shredding of the sprouts offers a surprisingly and appealing texture.  I should add that these brussels received four forks on Epicurious.  And I wasn’t the only reviewer.  Simple and savory, this recipe has the ability to turn even the most vigilant brussels sprout haters around.  Heck, by the shape of things your friends and family won’t even know they’re eating them!

Tonight, the sprouts are paired with an equally simple and clean lemon and shallot-dressed fish.  Enjoy!

Shredded Brussel Sprouts and Scallions, from Epicurious

If you don’t feel like shredding the brussels sprouts, you could do a version of this recipes cutting them into quarters instead – a bit quicker as far as prepping the ingredients goes.

26-30 Brussels sprouts (about a pound), trimmed
2 tbsp olive oil (or butter)
3 scallions, sliced thin diagonally
2 slices pancetta or bacon (adjust quantity to your liking)
Splash of chicken stock
1 glove garlic, mashed
1 tsp fresh lime, lemon, or orange juice, or more to taste

Directions
  1. Cut sprouts in half and slice thin lengthwise.  (You can also use a mandolin.)
  2. In a heavy skillet add oil over moderately high heat, brown pancetta or bacon until crisp.  Reserve.
  3. In the same skillet, sauté sprouts, scallions, and garlic, stirring, until tender and lightly browned, about 8 minutes.  (Add stock if necessary to deglaze pan and prevent scorching.)  In a bowl toss vegetables with lemon juice and salt and pepper to taste.

Lemon Shallot Baked Fish, adapted from Cheeky Kitchen

Ingredients

1 pound firm white fish or wild caught salmon
1/4 cup olive oil
zest of 1 lemon
1/2 shallot

Directions

  1. Preheat oven to 450 degrees F.  In a blender, combine the olive oil, lemon, and shallot. Blend until pureed completely.
  2. Place fish on a parchment-lined baking sheet.  Drizzle the lemon-shallot sauce over the flesh of the salmon.  Sprinkle generously with sea salt and freshly-ground pepper.
  3. Bake in preheated oven for 12-17 minutes, or until the fish flakes easily when touched with a fork.  (Less time if you prefer the inside cooked medium.)
  4. (You can also sear the fish on the flaptop.)

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One of my best friends from college was visiting from Boston earlier in the week.  Sarah’s on her annual “Lenten diet” (giving up desserts/sweets for Lent) so when I gleefully happened upon this recipe, I figured there was enough goodness packed in them that she wouldn’t really be sidestepping her Lenten promise. 

Filled with whole grains and carrots, these little gems turn an indulgence into a justifiable snack.  Well, maybe.  The oats become golden and a bit crunchy on the bottoms and tops while the carrots and agave nectar keep the centers sweet and moist.  Overall, the cookie is of a softer variety.  I found the original recipe to be a bit too buttery so I think you could decrease it without compromising the cookie texture too much.  I’d also consider walnuts, shredded coconut, crystalized ginger or a fun chocolate-covered sunflower seed next time.  As written, though, they are delicious.  And you’d never guess they’re even a little good for you, too. 

(I haven’t baked up the vegan version but they were well-received by reviewers.)

Whole-Wheat Oatmeal, Chocolate Chip, and Carrot Cookies, adapted from Mad Hungry: Feeding Men and Boys

Ingredients

¾ cup whole-wheat flour
½ tsp baking soda
 ½ tsp coarse salt
8 tbsp (1 stick) unsalted butter, softened (maybe 3/4+ the amount next time? Let me know if you try!)
3 tbsp agave nectar
6 tbsp light brown sugar
1 large egg
1 tsp pure vanilla extract
1 cup rolled oats
1 cup grated carrot, from about 1 large carrot
4-6 ounces semisweet chocolate chips

Directions

  1. In a small bowl, combine the flour, baking soda, and salt.  Stir to combine with a whisk
  2. In the bowl of a stand mixer, combine the butter and sugar.  Beat on medium-high speed until fluffy. Add the egg and vanilla.  Beat on low speed until well incorporated.
  3. Add the dry ingredients and mix on low speed to combine.  Add the oats, carrot, and chocolate chips.  Mix on low speed until combined.
  4. Important – Chill the dough in the refrigerator for 15 minutes, or up to 1 hour.  (Otherwise they will spread too much.)
  5. When ready to bake, preheat oven to 375 degrees F.  Line two rimmed baking sheets with parchment paper.
  6. Scoop rounded spoonfuls of the dough.  Press lightly to create a flat top.
  7. Bake for 10-12 minutes, or until golden brown.  Let cool on a cooling rack.  (They may be delicate right out of the oven.)

Vegan Version, from 101 Cookbooks

Ingredients

1 cup whole wheat flour
1 tsp baking powder
1/2 tsp sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup grated carrots, from about 1 large carrot
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
6 ounces semisweet chocolate chips

Directions

  1. Preheat oven to 375 degrees F and line two baking sheets with parchment paper.
  2. In a large bowl whisk together the flour, baking powder, salt, and oats.  Add the nuts and carrots.  In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger.  Add this to the flour mixture and stir until just combined.  Stir in the chocolate chips.
  3. Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie.  Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

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