Category Archives: Vegetarian

Yum Yum Asparagus

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Now anyone who knows me really well, knows I am not a fan of any green vegetable (especially such a pungent one).  Spinach is my only exception.  My Husband says of all the veggies to like you like the one most people hate.  Hee Hee that is me!  The boys love love asparagus so I make it quite often and I never taste it I just serve it.  I make it for them, for family, for guests, and I even have an asparagus appetizer that people love.  And I had never tasted ONE bite of any of them!!!  I know what you are thinking, how can a cook serve something that she has not tasted?  Well I make it the same way each time with rave reviews so it must be good! I have 3 ways I make it. This is my quick stove top version. 

1 bunch fresh or frozen asparagus
olive oil to drizzle
salt and pepper to taste
1/2 of one lemon

In a saute pan over med high heat drizzle olive oil and add asparagus.  Salt and pepper to taste and drizzle a bit more olive oil. Saute approx 3-5 min.

Add the juice of half the lemon and toss the rind in the pan.  The heat will help release some of the essential oils and raise the citrus flavor.  Cook about 1-2 min more and then serve immediately.
I actually had a bite of this one.  I still don’t like it……….

Scalloped Potatoes

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Rich, hearty, cheesy, creamy, savory, delightful…. let’s see what other adjectives can I use to describe this dish?  I tweaked this recipe a few years ago and it has been a show stopper each time I make it.  This was the best accompaniment to my Wine Pot Roast (post coming on Friday so check back) and the whole family was super happy with dinner! I first made this the way it was posted and it was all runny and kinda blah… I have since then cut back on the amount of milk I use and added more CHEESE!

1 1/2 lbs of russet potatoes sliced thin on a mandolin. (be careful I just got my bandage off a week later.)
3 tbs unsalted butter or more
salt and pepper
3/4 cup milk
2 bay leaves
1 cup shredded Dubliner cheese (you can use white cheddar also)
1/4 cup fresh Parmesan cheese
1-2 tbs balsamic vinegar

Spray a 1 or 2 qt casserole dish with fat free non stick spray and arrange a layer of sliced potatoes and salt and pepper. Dot with a few dabs of butter.

add a second layer of potatoes and 1/2 of the dubliner cheese, then a third layer and remaining cheese.
In a small sauce pan heat the milk and bay leaves until just before a boil.  Little bubbles will appear on the edges of the milk.

remove from heat an pour over potatoes and cheese.  I always make a little flower on top with extra potato slices.

bake at 375 for 40-50 min until potatoes are tender and cheese is all melted. Remove and then sprinkle the Parmesan cheese and put under the broiler for 3-4 min until golden brown and bubbly

Drizzle the balsamic vinegar on top and you have a great side dish ready to impress!

Balsamic Vinegar Vegetable Spaghetti

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So after the annoying eggplant incident on Monday I decided I really wanted to make this dish! I had to alter my original idea but I think, and according to my family, this is a Great Dish!! I had wanted to grill the vegetables and then marinate them in an oil balsamic vinegar mixture, but the weather today did not cooperate with grilling so my first original dish has become a whole new original dish. I was taught to cook by throwing this and that, and some of that over there in a pot, and never measuring a thing, and somehow it all comes out yummy! Looking in the fridge and pulling out what we have, and creating a dish is kind of a sport for me and my mom. That is pretty much how this recipe came to fruition. As fall quickly approaches I wanted a healthy but rich dish to make to herald in the cold weather. I feel that this fits the bill. I hope you think so also.

1 zucchini cubed
1 summer squash cubed
1/2 of red onion sliced
1 red pepper sliced
1 head of cauliflower cooked till fork tender and cut into florets
olive oil
salt and pepper to taste
oregano to taste
garlic and onion powder to taste
1 can diced tomatoes
1 can tomato paste
2 tbs butter
3 tbs balsamic vinegar

In a large mixing bowl combine first 9 ingredients and toss to coat. You can cook the cauliflower ahead of time, I used a head that I blanched and froze a couple of weeks ago.

I really should have used my dutch oven, as it was I had to split my veggies into two sauté pans. So in a Dutch oven drizzle olive oil and heat over medium high heat and cook veggies till tender and caramelized for 10-15 min. During this time boil salted water and cook the spaghetti.

Drain the pasta, reserve 1/4 cup pasta water and keep warm.  In the pasta pot add the veggies to the resrved water add the can of diced tomatoes and tomato paste and the vinegar. Add a heavy dash of oregano and 2 tbs of butter (this helps create a nice creamy texture).  Bring to a boil and reduce to a simmer and cook for 8-10 min.

Plate the pasta and pour the veggie mixture on top.  Sprinkle with Ramano Cheese and enjoy a healthy and delicious meal!

Guess what? The carnivore boys did not even miss the meat or ask if there was any in it!  This is such a hearty dish!

So after the annoying eggplant incident on Monday I decided I really wanted to make this dish! I had to alter my original idea but I think, and according to my family, this is a Great Dish!! I had wanted to grill the vegetables and then marinate them in an oil balsamic vinegar mixture, but the weather today did not cooperate with grilling so my first original dish has become a whole new original dish. I was taught to cook by throwing this and that and some of that over there in a pot and never measuring a thing and somehow it all comes out yummy! So looking in the fridge and pulling out what I have and creating a dish is kind of a sport for me and my mom. That is pretty much how this recipe came to fruition. As fall quickly approaches I wanted a healthy but rich dish to make to start to herald in the cold weather. I feel that this fits the bill. I hope you think so also.

1 zucchini cubed

1 summer squash cubed

1/2 of red onion sliced

1 red pepper sliced

1 head of cauliflower cooked till fork tender and cut into florets

olive oil

salt and pepper to taste

oregano to taste

garlic and onion powder to taste

1 can diced tomatoes

1 can tomato paste

2 tbs butter

3 tbs balsamic vinegar

In a large mixing bowl combine first 9 ingredients and toss to coat. You can cook the cauliflower ahead of time, I used a head that I blanched and froze a couple of weeks ago.

Veggie Fries

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Who doesn’t like fried food? Crazy people that’s who!!! No seriously I know that the trans fat and artery clogging food is not good for our body or our soul….. but dog gonnit it is so darn tasty!!! So every now and then I have to indulge in a little bit.  Not too bad right?? Right??

See Vegetables and Panko bread crumbs.  I told you not too bad!!
You can use any veggie combo that you like.  This is just what I happen to have and also like!

1 eggplant peeled, sliced in french fry style and sweated. (that means after you slice it up place on paper towels and sprinkle a little salt and let the bitterness sweat out for approx 30 min.)

2 zucchini sliced in french fry style
2-3 potatoes sliced in steak fry style
flour to coat
1 egg and 3 tbs water combined
panko bread crumbs to coat
 canola oil to fry

In 3 separate bowls place flour, egg mixture and panko bread crumbs.  In small batches coat the veggies first in flour, second in egg mixture, third in panko. Try to use one hand for dry and one hand for wet. It will help keep the mess to a minimum.  Well sort of……
Heat 1/2 inch oil in a pan and in batches fry the veggies about 2 min per side till golden brown. Drain on paper towels for a few seconds….. And you all know the Rule by now right?  Right?  Place on a cooling rack to keep crispy!!!!
Now you have a healthy fried food!!!!

Sweet Cherry Peppers

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So my wonderful husband has the fancy camera with him this week in Oregon, so my last 3 posts and these next 3 posts have less than stellar photo’s.  But really at the end of the day it is about the food. And the food is Good!
On the heels of the Hatch Chile’s I am posting more Peppers.  We are kinda Pepper crazy in this household. Except I hate Green Bell Peppers. Weird…. I know but that is me.  I love all other peppers except yucky ole green bell peppers.  These make a fun after school snack, a great appetizer, and just a nice bite in the afternoon, evening, or anytime really.
Crazy easy and hardly any ingredients!

So the amounts will depend on how many you want to make.
Fresh Cherry Peppers
Cream Cheese
Salt and Pepper
Olive oil
Cilantro

Cut the tops off the peppers and scoop out the seeds

fill each pepper with cream cheese

Heat oven to 375 and place peppers on a jelly roll pan. Sprinkle with a little salt and pepper and drizzle a small amount of olive oil.

 Bake for 30-45 min. Till cheese starts to brown and peppers are soft. Place a little cilantro for garnish.  You can serve them hot, room temp, or chilled out of the fridge.  I like them chilled but that is totally any one’s preference.

New Mexican Corn Chowder

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After a week of super ridiculous easy recipes I thought it was time for something with a bit more substance.  This dish is by no means hard, I don’t do hard, but it does have quite a few steps.  Don’t be intimidated though, this is worth every bit! I am talking show stopping you will want everyone you know to taste it! I adapted this from Light and Delish.  As the summer winds down and we are quickly approaching cooler weather it is time to grab up the last of summers bounty! Corn and Hatch Chile’s are the main ingredients in this dish.  If you read my How to Roast Hatch Chile’s post you will know how much I love these!

8 cups fresh or frozen corn (I have to confess I used frozen. 8 cups of corn is an awful lot of ears to strip)
1 roasted and diced Hatch Chile see this link on how to roast How to Roast Hatch Chiles
if you can not get your hands on these chiles 2 4oz cans of drained green chiles will work
1 cup onion diced
1/2 tsp each of Cumin, Mexican Oregano, Marjoram, Salt and Pepper
2 tsp minced garlic
3 cups Chicken broth
1/2 c half and half
1 can diced fire roasted tomatoes well drained and 1/4 cup cilantro minced (not pictured because, well I forgot)

In a dutch oven drizzle olive oil to coat bottom of pan and cook corn, chile, onion, garlic, and seasonings for 8 min on med high.

Add the chicken broth, bring to a boil and reduce to a simmer.  Cover pot and cook for 15 min. Stir in a large pinch of the diced cilantro.  If you have an immersion blender you can blend till creamy.  If like me you don’t then transfer to a blender and puree till creamy.  Hey Steve here is another good Christmas gift idea!

Return the soup back to the dutch oven and add the 1/2 cup half and half and another large pinch of cilantro.  Cook over low for 5-8 minutes.  At this point I do a tasting and add any seasonings it may need.
In a mixing bowl stir the fire roasted tomatoes and the remaining cilantro with salt and pepper to taste.
Plate up the chowder and garnish with the tomato mixture. I promise that you will love it and this will become a family favorite!


Greek Cauliflower

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My friend Ashley at http://www.kitchenmeetsgirl.com tells the best stories about her day and all about the inspiration that got her to make a particular dish.  I am not so good about that. I am like “hey I was hungry this is what I made and here it is”……. Not that I don’t have alot to say, just ask her or my husband! So as I struggle to find a good balance of how much back story to give you on a dish go ahead and make this one and I will work this problem of mine out……
P.S. This cauliflower is amazing with Zeus Burgers!

1 cauliflower cut into florets
1/2 red onion sliced in rings then cut in thirds
salt and pepper to taste
1 cup feta cheese
2 tbs white wine vinegar
2 tsp sugar
1 tomato diced
1/2 cup kalmata olives sliced

Boil salted water and cook cauliflower till tender but not soft.  Drain and keep warm.  Drizzle olive oil in pan and cook red onions till almost brown. Approx 8 min.  Add the cauliflower back in and all reaming ingredients.

Bring to a boil, reduce to simmer and cook about 3-5 minutes.  This Dish is tangy, and savory and all around delish!