Category Archives: Vegetables

Parmesan Prosciutto Brussels Sprouts

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6PARMESAN PROSCIUTTO BRUSSELS SPROUTS (Yield: 4 Servings)

Ingredients:

  • 1 pound of Brussels Sprouts
  • 2 tablespoons Butter
  • 1-2 cloves of minced Garlic
  • 1/4 cup grated Parmesan
  • Salt and Pepper
  • 2 slices of Prosciutto

Directions:

  1. Heat your oven to 300 degrees. Trim the stems off the brussels sprouts and remove any browned outer leaves. Slice the sprouts into halves or quarters, and place them in a medium bowl.
  2. Melt the butter and pour it over the brussels sprouts. Add the garlic, parmesan, and a generous amount of salt and pepper. Stir to combine.
  3. Pour the seasoned brussels sprouts onto a parchment-lined baking sheet and place them in the oven. Let bake for about 40 minutes, until they are just starting to brown.
  4. Chop up the prosciutto, and stir it into the brussels sprouts. Increase the heat to 350 degrees and let the brussels sprouts roast for another 10-15 minutes until browned. Serve immediately.

~ TheKittchen.com ~

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Loaded Cauliflower Bake

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This is yet another recipe that I thought I could use to sneak a little Easter ham in along with the other ingredients. Make sure that you squeeze all of the water out of the cauliflower in a colander. If not, the water will be release during the baking process and it will thin your sauce (as shown above). Lesson Learned!! This method yields a rich flavorful sauce that may be my go-to for other recipes.

LOADED CAULIFLOWER BAKE (Serves: 4)

Ingredients:

  • 2 small heads cauliflower, cut into florets
  • 2 tbsp. butter
  • 3 cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 2 c. whole milk
  • 2 oz. cream cheese, softened
  • 1 1/2 c. shredded cheddar, divided
  • kosher salt
  • Freshly ground black pepper
  • 6 slices bacon, cooked and crumbled
  • 1/4 c. Sliced green onions

Directions:

  1. Preheat oven to 350°. In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain and squeeze cauliflower of water.
  2. Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted, then season with salt and pepper.
  3. In a casserole dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining cheddar, bacon, and green onions.
  4. Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes.
  5. Let cool slightly, then serve.

~ Delish.com ~

Sweet & Spicy Roasted Cauliflower

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17SWEET & SPICY ROASTED CAULIFLOWER (Yield: 4 Servings)

Ingredients:

1 small head cauliflower, cut into florets
1/4 cup olive oil
3 T. maple syrup
2 T. sriracha
1 T. soy sauce
1 t. garlic powder
1 t. onion powder

Directions:

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Whisk together olive oil, maple syrup, sriracha, soy sauce, garlic powder, and onion powder in a large bowl until thoroughly combined.
  3. Add cauliflower florets and carefully toss in maple syrup mixture until coated.
  4. Transfer florets to lined baking sheet and spread them out into an even layer.
  5. Place baking sheet in oven and bake for 30 to 40 minutes, or until cauliflower is fork tender.
  6. Remove from oven and serve hot.

~ 12Tomatoes.com ~

Roasted-Garlic Asparagus

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10ROASTED-GARLIC ASPARAGUS  (Yield: 4-6 Servings)

Ingredients:

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

Directions:

  1. Preheat oven to 400°F.
  2. Line a large jelly-roll pan with parchment paper. Set aside.
  3. In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
  4. Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
  5. Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
  6. Transfer to a platter and serve hot.

 

~ Epicurious.com ~

30-Minute Portobello Mushroom Stir-Fry

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Add more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.

30-MINUTE PORTOBELLO MUSHROOM STIR-FRY (Yield: 2-3 Servings)

Ingredients (Sauce/Marinade):

2 cloves garlic, minced (~1 T. or 6 g)
2 tsp minced ginger
3-4 T. (45-60 ml) maple syrup (or agave nectar or coconut sugar)
1/2 t. red pepper flake (more or less to taste)
3-4 T. tamari (or soy sauce if not gluten-free || more or less to taste)
1 T. (15 ml) sesame oil (toasted or untoasted)
3 T. (45 ml) lime juice
1 T. (15 ml) water

Ingredients (Stir-Fry):

2 portobello mushrooms (~20 g each)
1 red bell pepper, thinly sliced (120 g)
1 cup chopped broccolini (91 g)
optional: 1 cup chopped green onion (100 g)91 g)

4 cups (632 g) cooked brown rice or cauliflower rice
1 tsp sesame seeds

Directions:

  1. Cook rice (or cauliflower rice) if serving with stir-fry.
  2. Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).
  3. Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed.
  4. Add portobello mushrooms to a large shallow dish, such as a 9×13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
  5. Chop vegetables as set aside. Once portobellos marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.
  6. Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
  7. Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.
  8. Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop

~ MinimalistBaker.com ~

Brussels Sprouts with Pancetta, Shallots, and Cherries

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10BRUSSELS SPROUTS WITH PANCETTA, SHALLOTS, AND CHERRIES (Yield: 8 Servings)

Ingredients

2 lb Brussels sprouts
3 shallots, thinly sliced
1 teaspoon fresh rosemary, finely chopped
4 tablespoons olive oil
1 (4-oz) package diced pancetta
1/4 cup dried cherries

Directions

  1. Remove stem end from Brussels sprouts and cut each in half. Slice shallots and chop rosemary.
  2. Preheat large sauté pan on medium 1–2 minutes. Place oil in pan, then add pancetta; cook 3–4 minutes or until crispy. Remove pancetta with slotted spoon, leaving oil in pan.
  3. Add Brussels sprouts, flat-side down, to pan; cook 1–2 minutes or until golden. Add shallots, rosemary, and cherries; cook 2–3 more minutes, stirring occasionally, or until Brussels sprouts are tender when pierced with a fork. Stir pancetta into Brussels sprouts; serve.

~ Publix.com ~

Haricot Vert with Shallots

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HARICOT VERT WITH SHALLOTS  (Serves 4)

Ingredients

  • 1/2 pound of haricot vert, trimmed and tailed
  • 2 teaspoon butter
  • 1 small shallot, sliced
  • Salt and pepper to taste
  • 2 tablespoons diced tomato
  • Wedge of lemon

Directions

  1. Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.
  2. In your empty pot (because we’re always looking to save dish-washing time in the smitten kitchen) melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice over the dish. Serve immediately.

~ SmittenKitchen.com ~