Category Archives: Vegetables

Cooking Endive

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Vegetables May 7, 2014 Leave a comment

EndiveI received two little endives in my bountiful basket and wanted to do something special with them rather than just cut them up and add to my salad. I decided to cook them. Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. I am talking about the little bullet shaped endives, not the curly leaf or chicory. Endive is rich in many vitamins and minerals, especially in foliate and vitamins A and K, and is high in fiber. Endive has a bitter-sweet taste, actually I thought it was very savory, almost nutty. I served it up with my baby potatoes and flounder; it made a very filling side dish. Let your kids eat these little “boats” with their fingers. Make it fun.
endive2Here are a few suggestions on how to enjoy your endive:
1. Slice endive in half lengthwise; I kept the root end intact as it will hold the leaves together after sliced. I brushed both halves with olive oil, and sliced a fresh garlic clove into very thin slices and put the slices in between the endive leaves. I sprinkled with kosher salt and pepper, and a little garlic powder. I put my endive in my small oven with my potatoes at 375 degrees for about 20 minutes. When I removed them from the oven I sprinkled some balsamic vinegar over them.

2. Slice your endives in half. Sprinkle cut side with kosher salt and pepper, and any other seasoning you might like. Melt 1 tablespoon of butter in a heavy pan along with 1 tablespoon coconut oil. Place the endive halves cut side down in the pan, cook on medium-high heat until they are brown. Add ½ cup chicken broth and simmer until almost all liquid is gone. Remove from pan sprinkle with Kosher salt, and drizzle with balsamic vinegar
3. Brush sliced endive with olive oil, sprinkle with kosher salt and pepper, a little Parmesan cheese and grill on the BBQ until lightly brown on both sides.

Chicken Stew Soup

Dinner Ideas, Side, Soup, Vegetables March 29, 2014 Leave a comment


Recipe courtesy of Ree Drummond

Ingredients

One 2- to 3-pound chicken fryer, cut up
2 carrots, diced
2 celery stalks, diced
1/2 medium onion, diced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
16 ounces frozen home-style egg noodles
3 tablespoons all-purpose flour
Splash of half-and-half, optional
2 teaspoons finely minced fresh parsley

Directions

Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.

Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.

Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!

Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you’re into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-and-noodles-recipe.print.html?oc=linkback

Spaghetti Squash

Dinner Ideas, Lite and Weight Watcher Recipes, Vegetables, Weight Watcher Friendly March 15, 2014 Leave a comment
Roasted Spaghetti Squash

Roasted Spaghetti Squash

I made spaghetti squash tonight for dinner and instead of steaming it in the oven which is how I have always made it, I roasted the squash and it turned out fabulous. Spaghetti squash can be baked, boiled, steamed, and/or microwaved. It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds (another treat). Spaghetti squash can range from ivory to yellow or orange in color. Its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene It is low in calories, averaging 42 calories per 1-cup (155 grams) serving. This fruit does not taste like spaghetti; it absorbs the flavor of whatever other ingredient you cook it with or serve it with. It is not only healthy, but gluten free as well.

Ingredients

  • 1 large spaghetti squash
  • 2 tablespoons olive oil
  • 1 large Roma tomato finely chopped
  • 2 tablespoons of fresh basil
  • ¼ cup shredded mozzarella cheese
  • 1 teaspoon each salt and pepper
  • 1 teaspoon garlic powder

Directions

Preheat oven to 400 degrees

  1. Using a large knife slice the squash in half, not lengthwise, it is too hard to get even slices, I slice it in half.
  2. Use a fork to remove the seeds and center strings.
  3. Drizzle the inside of the two halves with the olive oil, using a brush to be sure all surfaces have been coated.
  4. Sprinkle the salt, pepper and garlic powder all over the inside surface of the squash.
  5. Using an oven safe dish or pan place the cut ends of the squash down on surface.
  6. Bake in a 400 F. degree oven for 40 – 50 minutes or until the squash is soft and the strands pull up easily with a fork.
  7. Remove from the oven and fluff the squash with a fork, pulling the strands away from the sides – leave squash in shellspaghetti squash
  8. Turn oven onto broil
  9. Add the tomatoes and fresh basil to the fluffed squash and sprinkle each half with the mozzarella cheese.
  10. Place under broiler for 3 to 4 minutes or until the cheese is melted and lightly browned.

Allow to cool 5 minutes before serving.

Tortellini Skewers

Appetizers, Salads, Side, Vegetables, Weight Watcher Friendly December 8, 2013 Leave a comment
Tortellini Skewers

Tortellini Skewers

The holidays are upon us that means parties and food. Appetizers are a great way to feed your guests as they mingle and make new friends. I have a collection of appetizers that are not hard to make and will make a great impression at your next get together. So deck the halls, trim the tree, put up the lights and add some festive music. Enjoy the season

Tortellini Skewers

Yield:
18 skewers

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons jarred pesto
  • 2 teaspoons red wine vinegar
  • 2 packages spinach tortellini, cooked and cooled
  • 2 pints cherry tomatoes
  • 12 ounces fresh mozzarella, cubed
  • 1/4 cup minced fresh parsley

Directions

  1. Mix together the olive oil, pesto and vinegar in a bowl.
  2. On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer.
  3. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.

Oven Roasted Tomatoes

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Soup, Vegetables, Weight Watcher Friendly September 20, 2013 Leave a comment
Roasted Tomatoes

Roasted Tomatoes

It is that time of year where tomatoes are in abundance especially on the East coast where I am from.  Here is a wonderful recipe for roasting your tomatoes, you can then use them in sauces, soups, gravies, appetizers or freeze them.  Try roasting cherry tomatoes for bruschetta. Roasting tomatoes brings out the sweetness in the tomato and just gives it a rustic, hearty flavor.

OVEN ROASTED TOMATOES

This recipe can easily be increased. The important thing is to use a baking dish or pan big enough so that you do not crowd the tomatoes. You want room between them for the moisture to escape, which will concentrate the tomato flavor.

If you use a metal pan, make sure it’s not aluminum or made of another material that might react with the acidic fruits.

 Ingredients

  • 2 tablespoons olive oil
  • ½ tsp of sea salt or kosher salt
  • ¼ tsp of ground pepper
  • 2 cloves garlic, peeled and thinly sliced (throw some unpeeled whole garlic cloves in the pan to roast, you can squeeze the soft garlic out of the clove after the roasting and add to your favorite dish)
  • Fresh herbs; basil, oregano, thyme, rosemary – mix or add your favorite herb
  • 1 pound (450g) tomatoes, (8 small or 4 medium-sized)

 Directions

  1. Preheat the oven to 325ºF
  2. Pour the olive oil into a shallow baking dish or pan and add the herbs and salt and pepper
  3. Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems. (note: stems will come out easy after roasting)
  4. Toss the tomatoes with the oil and seasonings, lay them cut side down in the dish.
  5. Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.

    Storage: The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.

Moxy’s Baked Beans with Bourbon

Dinner Ideas, Fun Stuff, Side, Vegetables May 1, 2013 Leave a comment
Bourbon Baked Beans

Bourbon Baked Beans

Continuing with my love of Bourbon – let me share some bourbon recipes with you.  Here is a wonderful baked bean recipe.  You can go the old fashioned route of soaking dried beans etc. but it is just as easy to go ahead and buy canned beans.  Use your favorite barbeque sauce, why don’t you try Moxy’s Barbeque Sauce with Bourbon! Recipe to follow.

Ingredients:

  • 8 slices bacon, halved
  • 1 medium onion, cut into small dice
  • 1/2 medium green pepper, cut into small dice
  •  3 large cans (28 ounces each) pork and beans
  •  3/4 cup barbecue sauce (try Moxy’s)
  •  1/2 cup dark brown sugar
  •  1/4 cup cider vinegar
  •  ½ cup of strong coffee
  • 1/4 cup Bourbon
  • 3 teaspoons dry mustard or 2 tablespoons Dijon

Directions:

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

  1. Fry bacon in large, deep saute pan skillet until bacon has partially cooked and released about 1/4 cup drippings.
  2. Remove bacon from pan and drain on paper towels.
  3. Add diced onions and diced peppers to drippings in pan and sauté until tender, about 5 minutes.
  4. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
  5. Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan, or large bean crock.
  6.  Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Serves up to 18

Kale Chips

Appetizers, Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 28, 2013 Leave a comment
Baked Kale Chips

Baked Kale Chips

Kale Chips? A friend brought this to my attention a couple of weeks ago and asked me to make them. I took down the recipe but soon forgot about it. Tonight I decided to stop at the grocery store and pick up some Kale. I looked up other recipes on the internet and some very good information about Kale. I have to admit, I don’t cook with kale as much as I should considering the health benefits listed below. So Kale Chips, they have a special flavor, they do not taste like potato chips like some internet reviews suggest, but like potato chips, you can’t eat just one. They have their own flavor, very subtle, but surprisingly good. I made two batches, the first batch I ate with a glass of Merlot and thought they tasted wonderful. I ate my dinner a wonderful salad and decided to try another batch, they were good but not as good as the first batch, I poured another glass of wine and surprisingly, the wine enhanced the flavor of the Kale. You make a batch or two and see how you like them.

INGREDIENTS:

  • One bunch of kale
  • Olive oil – about a tablespoon
  • Kosher or Sea Salt
  • Garlic powder

DIRECTIONS:

  1. Preheat oven to 350 degrees
  2. Line a cookie sheet with foil
  3. Spray foil with cooking spray
  4. Tear apart the kale leaves into bite size pieces and place on cookie sheet
  5. Sprinkle a little olive oil on them and toss to coat
  6. Sprinkle on salt and garlic powder, be creative and try your own seasoning. I would start out with simple until you taste your first batch.
  7. Bake at 350 for 8 – 10 minutes
  8. Remove from oven and let cool for a few minutes and enjoy

Kale or borecole is a form of cabbage, with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.

Top 10 Health Benefits of Eating Kale

By Alison Lewis

Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.” Here are ten great benefits of adding more kale to your diet:

1. Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below.

2. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.

3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.

4. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

5. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

6. Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

7. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

8. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

9. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility

10. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.

Mozzarella, Tomato & Basil Salad

Appetizers, Dinner Ideas, Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 27, 2013 Leave a comment

tomato saladThis is truly a summer salad when the tomato vines are dripping with ripe, red, sweet tomatoes and the smell of fresh basil growing in the sun. But I do enjoy this salad in winter using vine grown tomatoes and fresh basil in the produce section of your grocery store. Wonderful on its own or pair with fish or chicken, or a hearty loaf of grain bread. Always use fresh basil and ripe tomatoes for this recipe. Buy fresh Mozzarella, you can’t beat its creamy, smooth texture. You will want to slice it into slices. Place it in the freezer for 5 – 10 minutes before slicing, this will make it an easier task.

INGREDIENTS

  • Fresh spinach leaves (optional)
  • 4 medium ripe tomatoes, sliced in ¼ inch slices
  • 6 ounces of fresh mozzarella cheese, sliced
  • 2 Tablespoons of extra-virgin olive oil
  • 2 Tablespoons of good balsamic vinegar
  • 2 cloves of garlic sliced into slivers or grated
  • 1 bunch of fresh basil, rinsed and pulled apart into individual leaves
  • ½ teaspoon of cracked pepper
  • 1 teaspoon Kosher or Sea salt, divided

DIRECTIONS

  1. In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors
  2. Line a plate or platter with washed spinach leaves, stems removed
  3. Arrange the tomato slices on top of the spinach
  4. Sprinkle with ½ teaspoon of kosher or sea salt
  5. Layer half of the basil leaves on top of the tomatoes
  6. Layer the mozzarella cheese on top of the basil
  7. Spread remaining basil on top of the cheese
  8. Pour the olive oil, vinegar dressing on top of layers
  9. Serve at room temperature

Cucumber Salad

Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 24, 2013 Leave a comment
Cucumber Salad

Cucumber Salad

I have this amazing pork chop and sauerkraut cooking in the oven and it smells so good. I wondered what kind of cold salad would go good with this dish. A cucumber salad is the perfect accompaniment, fresh, sweet, lite, and full of flavor. A cucumber salad will not compete with my sauerkraut but a green salad would. I used to make this salad all the time when my kids were small and serve with hamburgers or steak. A refreshing summer salad but great all year round. I hope you enjoy it as much as we did.

INGREDIENTS

  • 2 large cucumbers
  • 2 sliced scallions or thinly sliced red onion
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tablespoons of fresh, minced parsley
  • Bunch of fresh Basil, chopped fine (Optional)
  • 1 tsp fresh minced dill (Optional)
  • 3 tablespoons of white vinegar and water
  • 2 tablespoons sugar

DIRECTIONS:

  1. Mix the sugar, vinegar and water together and let sit
  2. Peeling your cucumber is optional, I prefer to leave the skin on and wash it to remove any wax. Grate the cucumbers into paper thin slices.
  3. Slice scallions or red onion
  4. Sprinkle with salt and pepper
  5. Stir in vinegar mixture. Stir
  6. Cover and refrigerate for at least 30 minutes.

Enjoy, eat healthy

Barley, Leek, Mushroom and Rosemary Gratin

Dinner Ideas, Side, Vegetables January 27, 2013 Leave a comment

barleyWhat a wonderful combination of grain, vegetable and herb. Barley has a wonderful nutty, chewy texture and can be used for more than just soups. I came across a recipe when looking for a side to go with my pork roast. I made some additions and revisions to suit my taste.

Mushrooms are optional, fresh Rosemary is not. Try to use butter as it adds a wonderful flavor to the dish. Always use fresh herbs for ultimate flavor. This dish is so filling and healthy; it can be eaten by itself as lunch. You can add any vegetable such as spinach to make it your own. Eat Healthy, enjoy.

Ingredients

  • 2 cups of canned reduced sodium vegetable broth
  • 2/3 cup medium pearl barley, rinsed in cold water
  • 3 leeks (white and light green part only)
  • 1/2 lb button mushrooms sliced (if you prefer not to add mushrooms omit this step and add butter to oil to saute leeks.)
  • 1 – 2 tablespoons of fresh rosemary leaves, chopped
  • 2 cloves of garlic, minced or grated
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup of freshly grated Swiss, Comte or Apple smoked Gruyere cheese

Directions

  1. Bring vegetable broth to a boil, add rinsed barley cover and cook barley in vegetable broth until tender about 25 minutes. Do not drain.
  2. Preheat oven to 375 F – spray a 2 quart baking dish with cooking spray
  3. Slice mushrooms
  4. Slice off root and dark green leaves of leeks, slice the remaining white part lengthwise. Run under cool water to remove sand between leaves.
  5. Slice leeks into thin slices
  6. Remove rosemary leaves from stems by pulling downward with thumb and finger, chop fine.
  7. Heat butter in pan until melted, add mushroom, cook until brown, remove from pan
  8. Heat oil in same pan until hot, add leeks and cook on medium-high heat until limp, about 10 minutes, add rosemary and garlic, cook for about 1 minute more, add barley, mushrooms, salt and pepper.
  9. Stir in half cheese of your choosing
  10. Transfer barley mixture to baking dish
  11. Sprinkle with remaining cheese
  12. Bake for 15 minutes or until heated and bubbly

    8 servings – Weight Watcher friendly at 4 points. per 1/2 cup