Tag Archives: vegetables

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

Campbells Best Stuffed Peppers

Dinner Ideas February 10, 2026 Leave a comment

This recipe for Campbells Stuffed Peppers is from their 1976 cookbook, Campbell’s 100 Best Recipes. It’s known for being very flavorful and is a dish I enjoy making often. I sometimes add diced mushrooms or tomatoes to enhance the flavor. You can also use different types of rice or substitute farro for variety. The recipe is versatile, but the key ingredients—condensed soup, Worcestershire sauce, and Swiss cheese—create a distinctive retro taste. These flavors blend well and give the dish its classic style, making it a favorite for those who appreciate nostalgic, hearty meals.

Pre-boiling peppers help them cook faster and become softer. It also reduces bitterness, especially in green peppers. After filling the peppers, they only need about 25 minutes in the oven instead of 45 minutes, which prevents the filling from drying out.

Ingredients

  • 4 medium green peppers
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 can condensed tomato or tomato bisque soup
  • 1 cup cooked rice
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • Pepper
  • 2 slices mild Swiss cheese cut in strips

Process

  1. Preheat oven to 375° F.
  2. Remove tops and seeds from peppers
  3. Cook in boiling salted water for 5 minutes, drain.
  4. In a skillet, brown beef and cook onion until tender.
  5. Stir in 1 cup soup, rice, and seasonings.
  6. Spoon meat mixture into peppers and place in a casserole dish.
  7. Bake for 25 minutes.
  8. Top with remaining soup and cheese.
  9. Bake for 5 minutes longer. Serve.

Light and Traditional Coleslaw

Dinner Ideas February 1, 2026 Leave a comment

Eating cabbage regularly can improve your health. It helps boost your immune system, aids digestion, and supports overall wellness. Cabbage also benefits your heart by reducing inflammation and oxidative stress thanks to its antioxidants. Besides health benefits, cabbage is versatile in cooking. You can use it on tostadas, sandwiches, fish tacos, or in dishes like Egg Roll in a Bowl. Using pre-shredded coleslaw mix makes it easy to prepare quick cabbage soup or cabbage pancakes. I like the Light Coleslaw recipe during the week. It tastes good and stays fresh for a few days.

LIGHT COLESLAW DRESSING

Ingredients

  • 3 tablespoons of reduced calorie mayonnaise
  • 2 tablespoons cider vinegar (substitutes: rice or white vinegar)
  • 1 tablespoon of dill seeds (substitute: caraway seeds, or none)
  • 1 teaspoon of sugar
  • ¼ teaspoon freshly ground pepper
  • 1 bag of pre-grated coleslaw mix
  • 1 small, sweet onion, grated on a box grater

Process

  1. Mix dressing ingredients together in a larger bowl. Whisk together the mayonnaise, vinegar, dill seeds, sugar, and pepper.
  2. Grate onion.
  3. Stir in the pre-grated bag of coleslaw mix and onion until blended.
  4. Cover and refrigerate for at least 1 hour.
  5. Stir before serving.

Nutrition per serving

Calories: 65kcal | 3 g Total Fat | 1 g Saturated Fat | 3 mg Cholesterol | 74 mg Sodium | 10 g Total Carbohydrate | 2 g Dietary Fiber | 2 g Protein | 48 mg Calcium

TRADITIONAL COLESLAW DRESSING

Ingredients

  • ½ cup mayonnaise
  • 1-1/2 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon sugar adjust to taste
  • 1 teaspoon kosher salt
  • ¼ tsp black pepper
  • ½ tsp celery seed optional

Process

  1. Whisk together in a large bowl: mayonnaise, vinegar, Dijon mustard, sugar, salt, pepper and celery seed.
  2. Stir in the bag of pre-grated coleslaw until well blended.
  3. Cover and refrigerate for at least 1 hour.
  4. Stir before serving.

Nutrition

Calories: 127kcal | Carbohydrates 7g | Protein 1g | Fat 11g | Saturated Fat 2g| Polyunsaturated fat 6g | Monounsaturated Fat 2 g | Trans Fat 6g | Cholesterol 6mg | Sodium 416mg | Potassium 158mg | Fiber 2g | Sugar 5 g

Notes: Note that coleslaw reduces in volume as it sits and the cabbage releases its moisture. Don’t be tempted to add more mayo even if it appears dry at first: it will become saucier quickly as it stands (even more so the next day!).

Optional Seasoning add-ins:

  • Onion powder
  • Garlic powder
  • Celery seed
  • Dry mustard or Dijon mustard
  • Cilantro

Optional Mix-ins:

You can also add other mix-ins to the coleslaw things like:

  • Apples – diced
  • Dried cranberries
  • Sliced almonds
  • Bleu cheese or cheddar cheese
  • Pineapple
  • Poppyseeds
  • Fresh strawberries

Zucchini Couscous

Dinner Ideas January 12, 2026 Leave a comment

Zucchini Couscous is a delightful dish that combines the tender, mild flavor of zucchini with the fluffy, light texture of couscous. The entire process is quick, often taking less than 20 minutes, making it an easy and satisfying meal option. Its lightness and flavor make it a popular choice for those seeking a healthy yet flavorful dish. Whether served as a main course or a side dish, Zucchini Couscous offers a delicious and effortless way to enjoy fresh vegetables and grains in one bowl.

Ingredients

  • 2 small – medium zucchini diced into 1/4 -inch pieces
  • 5 ounces of Couscous
  • 1 tablespoon of Olive Oil
  • 4 cloves of garlic, minced
  • 2 scallions, sliced separate white from green (use whites for another recipe)
  • 1 lemon, zest lemon and set aside,
  • quarter remaining lemon and set aside
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Process

  1. Heat oil in pan over medium-high heat.
  2. Add zucchini and season with half of the garlic, salt and pepper.
  3. Cook stirring frequently, until browned and tender, 4 – 7 minutes.
  4. Remove from heat and cover to keep warm.
  5. Melt 1 tablespoon of butter In a small pot over medium-high heat.
  6. Add couscous and remaining garlic, stir until fragrant, 30 seconds.
  7. Stir in 1-1/2 cups of water and a pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until couscous is tender, follow package instructions. Drain excess water.
  8. Stir in zucchini, scallion greens, and lemon zest. squeeze juice from one lemon quarter and stir, add salt and pepper to taste.

Note: Asparagus can be used in place of Zucchini

Glazed Sweet Pearl Onions

Dinner Ideas November 27, 2025 Leave a comment

These glazed onions are versatile and pair well with a variety of savory entrees such as roasted meats, grilled steaks, or hearty vegetable dishes. They can be served as a side dish or used as a topping to enhance the flavor of the main course. The sweetness of the brown sugar glaze complements the savory elements of the entree, creating a balanced and satisfying dish that appeals to a broad range of palates. I started making these for my family 30 years ago, I am asked to bring them to every holiday dinner celebration. Start your own traditions!

Ingredients

  • 2 12-ounce bags of frozen pearl onions
  • 3 tablespoons of butter
  • ¼ teaspoon Koren Red Pepper Powder
  • ½ teaspoon dried rosemary
  • 2 tablespoons of brown sugar

Process

  1. Defrost onions for about an hour before cooking, it’s okay if they are still partially frozen before cooking.
  2. In a heavy 12” frying pan or cast-iron pan melt the butter on medium heat, add the pepper flakes and the rosemary and stir into the butter to infuse the flavors.
  3. When the melted butter begins to foam, add the onions.
  4. Spread the onions out in the pan and let cook slowly, releasing the water from the onions.
  5. Cook for about 5 – 7  minutes on medium heat and stir. The water that has been released from the onions will begin to evaporate, leaving the butter. At this point turn the heat up to medium high and let the onions brown. Stir occasionally until they become a nice golden color. Start to finish this should take about 10 to 12 minutes.
  6. Reduce the heat to medium low and add brown sugar, stirring continuously until the sugar has melted and the onions are fully coated.

Note: Onions can be made a day in advance of the meal, just reheat and serve.

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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Cabbage Pancakes (Okonomiyaki)

Appetizers, Breakfast, Dinner Ideas, Vegetables January 17, 2013 Leave a comment

Cabbage Pancakes (Okonomiyaki)

Okay, really? Cabbage Pancakes. Yes, they are absolutely delicious and so healthy for

Japanese Cabbage Pancake

Japanese Cabbage Pancake

you. These are very similar to the potato pancake but made with grated cabbage and similar vegetables. Japanese Cabbage pancakes are usually served with a spicy Hoisin sauce, a recipe follows. Or you can purchase bottled Hoisin sauce. I just serve mine with a tablespoon of Soy sauce mixed with a tablespoon of rice vinegar.

I will give you the basic recipe following but I add other ingredients to my cabbage for color, nutrition and flavor such as; chopped black beans, chopped chick-peas, always a grated carrot or two, chopped Italian flat-leaf parsley, minced red onion, and/or minced leek, the possibilities are endless. I cannot rave about these “veggie” cakes enough. They can be served as a side to any meal or as a meal itself. Enjoy.

Cabbage Pancakes
Basic Recipe – Ingredients

• ½ cabbage shredded (about 4 cups)
• ½ cup shredded carrot
• 1 tablespoon Soy sauce
• 4 green onions, chopped (or 1 small yellow onion or leek)
• 3 eggs (for vegan alternative, replace with ½ cup pureed silken tofu)
• ¼ cup flour (can use gluten free, or rice flour)
• oil for frying (I’ve used cooking spray in a non-stick skillet to cut calories)
• Hoisin sauce

Directions

1. Mix together first four ingredients. Beat eggs and add flour, (or tofu or rice flour) mixing until smooth.
2. Heat a heavy skillet with about 2 – 3 tablespoons oil (or spray non-stick skillet with cooking spray)
3. Scoop about ½ cup of batter from bowl and place in hot skillet, flatten with the back of a spoon until thin
4. Fry on medium-high heat  for about 4 minutes on each side until golden brown
5. Serve with Soy sauce or Hoisin Sauce
6. Cakes may be kept warm in a 250 oven while you cook the remaining batter

Hoisin Sauce

4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon Chinese hot sauce or Habenero or Jalepeno sauce
1/8 teaspoon black pepper

Directions:

1 Combine all ingredients in a small mixing bowl.
2 Mix with a whisk until well blended.