Category Archives: Vegetables

Brussels Sprouts with Bacon, Garlic, and Onion

Dinner Ideas, Vegetables February 28, 2026 Leave a comment

Brussels sprouts are often overlooked but offer many health benefits and culinary uses. They taste similar to small cabbages and can be made more appealing by adding ingredients like bacon, garlic, or sweet onions. These vegetables go well with beef or pork dishes. To keep their nutrients, it’s best to steam or stir-fry Brussels sprouts, as boiling can reduce important compounds like sulforaphane. They also contain indole-3-carbinol, which is being studied for its potential to help repair DNA and slow cancer growth in lab tests. Including Brussels sprouts in your meals can support a healthy diet and add variety to your cooking. Their nutritional value and versatility make them a good choice for many recipes, helping more people enjoy this nutrient-rich vegetable.

Brussels Sprouts with Bacon, Garlic, and Onion

Ingredients

  • 6 slices bacon
  • ½ cup sweet onion, diced
  • 2 pounds Brussels sprouts, trimmed and halved
  • 4 garlic cloves, grated
  • 1/2 cup fat-free chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon red pepper flakes or Korean Red Pepper Powder
  • 1 tablespoon red currant jelly

Process

  1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté until bacon begins to brown. Remove pan from heat. Remove the bacon from pan, reserve one tablespoon drippings in pan (discard the remaining drippings).
  2. Chop bacon into small pieces
  3. Return pan to medium-high heat, and stir in bacon pieces, onion, and Brussels sprouts; sauté 4 minutes.
  4. Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently.
  5. Add the chicken broth and bring it to a boil. Cook for 2 minutes until the broth reduces and is almost completely gone and the sprouts are crisp-tender, stirring occasionally.
  6. Remove from heat; stir in salt and red pepper flakes, toss with a tablespoon of currant jelly.
  7. For a colorful, special Thanksgiving or Christmas dinner or any holiday dinner, try stirring in pomegranate seeds.

Barley, Leek, Mushroom and Rosemary Gratin

Dinner Ideas, Side, Vegetables February 14, 2026 Leave a comment

This rustic dish combines grains, vegetables, and herbs for a nutritious meal. Barley offers a nutty, chewy texture and is versatile beyond soups. I found a recipe to serve with pork roast. Mushrooms are optional, but fresh rosemary is essential. Using butter enhances the flavor, and fresh herbs provide the best taste. The dish is filling and healthy enough to be a standalone lunch. You can customize it by adding vegetables like spinach. Overall, it’s a simple, tasty, and adaptable meal that promotes healthy eating and enjoyment.

Ingredients

  • 2 cups of canned reduced sodium vegetable broth
  • 2/3 cup of medium pearl barley, rinsed in cold water
  • 3 leeks (white and light green part only)
  • 1/2 pounds of button mushrooms sliced
  • 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, or Apple smoked Gruyere cheese

Process

  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. Clean and slice mushrooms. I wipe mushrooms off with a paper towel. I do not “wash” mushrooms as they will retain the moisture and will not brown.
  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 mushrooms, 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.
  10. Transfer barley mixture to baking dish
  11. Sprinkle with remaining cheese
  12. Bake for 15 minutes or until heated and bubbly

Shrimp Lettuce Wraps

Appetizers, Chicken, Dinner Ideas, Fish, Fun Stuff, Salads, Side, Vegetables, Weight Watcher Friendly January 8, 2026 Leave a comment

This recipe involves wrapping a tasty filling in lettuce leaves, creating a satisfying vegetable and shrimp wrap. A store-bought rotisserie chicken, shredded, can substitute for the shrimp. For variety, consider experimenting with other vegetables such as snow peas, mushrooms, or canned bamboo shoots. These additions can enhance the dish’s flavor and texture, making it more exotic and satisfying. The preparation is simple, and the result is a healthy, flavorful wrap that can be enjoyed as a snack or light meal. Feel free to customize the ingredients to suit your taste preferences and create new flavor combinations.

Ingredients:

  • 1 tablespoon of sesame oil to coat pan
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dry sherry or apple cider vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled ginger
  • 1 (14 oz) bag of coleslaw
  • 1/2 cup sliced scallions
  • 1 small, peeled zucchini, sliced very thin with a vegetable peeler
  • About 12 Bibb lettuce leaves rinsed, and dried, or Boston lettuce.
  • 1 lb. of deveined and peeled medium shrimp
  • 1/4 cup chopped cashews or peanuts

Process

  1. In a bowl, mix soy sauce, dry sherry, hoisin sauce, red pepper flakes, and rice vinegar. Set aside.
  2. In a small bowl combine minced garlic and minced ginger. Set aside.
  3. In another bowl, combine coleslaw, scallions and zucchini, set aside

Directions:

  1. Heat a large wok or frying pan on medium-high heat, add 1 tablespoon of sesame oil and swirl oil to coat pan or use a pastry brush.
  2. Add garlic and ginger, cook for about 30 seconds, stirring to prevent burning.
  3. Add soy sauce mixture, coleslaw, and vegetables. Cook for 1 minute stirring.
  4. Add shrimp and stir fry until shrimp is pink and cooked through. Coleslaw and veggies should be crisp tender at this point.
  5. Divide mixture among lettuce leaves, sprinkle with cashews and enjoy.

Oven Roasted Bok Choy

Dinner Ideas, Lite and Weight Watcher Recipes, Salads, Side, Vegetables November 14, 2025 1 Comment

bok choy1I received three baby Bok Choy, also known as Chinese cabbage in my Bountiful Basket (a local food co-op) today. I was stumped as to how I was going to prepare them since I have only eaten this cabbage in stir fry or marinated. I decided to experiment tonight with an oven cooked bok choy.

A little about boc choy that you may not know; this vegetable contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy’s popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.

Preheat oven to 350 degrees

Ingredients

  • 1 baby Bok Choy
  • Olive Oil
  • 4 cloves of fresh garlic, grated or chopped very fine
  • Kosher salt
  • Pepper
  • Parmesan cheese

Directions

Bok Choy

Bok Choy

  • Remove outer leaves if they look torn or bruised, or just cut short with scissors.
  • If leaves are overly long you can trim them with scissors, otherwise leave long, they will crisp up when cooked.
  • Wash with cool water and drain and dry on paper towels.
  • Slice the Bok Choy lengthwise into 4 quarters leaving the stem on each piece to hold leaves together.
  • Drizzle with olive oil, rub the olive oil into the leaves
  • Grate the garlic cloves and spread all over the Bok Choy and into the leaves
  • Sprinkle with kosher salt, pepper and Parmesan cheese
  • Place on a flat baking sheet covered with aluminum foil – do not use a pan with a lip, you want them to roast not steam.
  • Bake in 350 F. oven for 20 minutes, turn over and let bake for another 5 minutes
  • Be careful not to overcook, the Bok Choy should be crisp tender, at this point you can cut into chunks and serve or drizzle with a good quality balsamic vinegar and serve.

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Curried Carrots

Dinner Ideas, Salads, Side, Vegetables November 14, 2025 Leave a comment

Ingredients

3 tablespoons butter
2 pounds carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon curry powder
1/4 cup roughly chopped fresh cilantro or parsley

Directions

Heat a large heavy skillet over medium-high heat and add the butter. When hot, add the carrots in an even layer to maximize contact with the pan. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. Add the curry powder and mix to combine. Scatter the cilantro (or parsley) over the top and serve.

 

Sweet and Sour Red Cabbage for Special Occasions

Dinner Ideas, Side, Vegetables November 1, 2025 Leave a comment

Growing up in a household with German and Polish cultural influences, I developed a fondness for cabbage dishes. Among these, a traditional German red cabbage recipe stands out as a preferred preparation method. This dish involves simmering chopped onions with red cabbage until tender, incorporating sugar and apple cider vinegar to create a balanced sweet and sour glaze. The resulting vegetable side complements a variety of pork dishes, enhancing the overall culinary experience. This recipe exemplifies the rich culinary heritage of Central European cuisine, emphasizing the use of simple ingredients to produce a flavorful and versatile dish suitable for both everyday meals and special occasions.

Ingredients

  • 2 tablespoons of butter
  • 1 large red cabbage sliced thinly
  • 4 slices of cooked bacon, crumbled
  • 2 tablespoons of sugar
  • ¼ cup apple cider vinegar or red wine vinegar
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

Process

  1. Cut cabbage into quarters and then slice in thin slices, avoiding the hard core. Slice around it.
  2. Melt the butter in a large pot over medium heat.
  3. Add the onions and sauté until soft.
  4. Add the cabbage, toss to coat with the melted butter and onion. Cover pot and let simmer until slightly wilted. About 5 – 10 minutes. If the cabbage seems dry, add 1/4 cup of water.
  5. Sprinkle the sugar over the cabbage and toss to coat evenly. Add the vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
  6. Cover and simmer until the cabbage is completely tender but not mushy. Stir often about 30 to 40 minutes total.
  7. Season to taste with salt and pepper.
  8. Sprinkle the bacon crumbles on top 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.