Category Archives: Vegetables

Broccoli Soup in the Instant Pot, for Niall

Read over the entire recipe before beginning.

Place into the Instant Pot:

  • 1 yellow onion, chopped
  • big handful of baby carrots, chopped (or a couple of regular carrots, scrubbed and chopped)
  • 1 large celery stock, chopped
  • large bunch of broccoli, chopped roughly (2-3 crowns, plus their stems)
  • 3/4 tsp salt
  • freshly ground pepper
  • 1 cup water

Set the Instant Pot to “Soup” for 7 minutes (most recently, I’ve been manually setting on High for 4 minutes, and it works very well).  When the cycle ends, do a quick release of the pressure valve, and remove the lid.

Using a hand blender, or potato masher, puree the contents of the instant pot.  If desired, add about:

  • 1/2 cup whipping cream

and then add chicken stock until you reach the desired consistency; I use chicken stock paste and water.  Add:

  • 2 – 3 cups of shredded sharp cheddar cheese

Let sit for a moment in order to melt, then stir the soup or use the hand blender again.

Adjust the salt and pepper to taste.

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Filed under comfort food, food, Soups, Vegetables

Breakfast Bake with Sausage and Peppers

Serves 4

  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • red or yellow onion, chopped
  • a couple of cloves of garlic, chopped
  • big drizzle of olive oil
  • Spike Seasoning to taste (or use any all-purpose seasoning mix that you like the flavor of)
  • fresh-ground black pepper to taste

 

  • 12 links (about 10 oz.) turkey breakfast sausage links

 

  • 1/2 cup Mozzarella, grated

Preheat oven to 450F

Spray a medium-sized baking dish with non-stick spray.

Put veggies into the baking dish, toss with ~1 teaspoon olive oil, sprinkle with seasoning and fresh-ground black pepper, and put the dish in the oven to bake for 20 minutes.

While the veggies cook, heat olive oil in a non-stick pan, add the sausages and cook over medium-high heat until they’re nicely browned on all sides, about 10-12 minutes.

Remove to cutting board, line them up, and cut sausages into bite-sized pieces (alternatively, cut up the sausages beforehand and saute the pieces).

When the peppers have cooked for 20 minutes, stir in the cooked sausages and bake for 5 minutes more.

Remove from oven, turn oven to BROIL, sprinkle the grated Mozzarella over the top and return dish to oven to broil for a couple of minutes, or until the cheese is nicely melted and starting to brown. Serve hot.

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Filed under Breakfast, dinner, food, Main Course, Protein, Vegetables, whole food

Roasted Veggies for Grains or Pasta

Roasted vegetables on whole wheat pasta

Roasted vegetables on whole wheat pasta

serves 3, doubles easily but needs larger pans

Preheat oven to 425F, with both racks in the centre of the oven.

In a baking pan or sheet, toss together and set aside**:

  • 2 pints cherry tomatoes (about 4 cups)
  • a good pinch of salt
  • a couple of tablespoons of olive oil

In a large bowl, toss together with hands**:

  • •eggplant, about 225g or 1/2lb, cut into bite-sized pieces
  • •2 medium zucchini, cut into bite-sized pieces
  • •1 red bell pepper, cut into bite-sized pieces
  • •1 or 2 cooking onions, cut into bite-sized pieces
  • •3 to 4 cloves of fresh garlic, minced
  • •a generous splash of olive oil (2 to 4 Tbsp)
  • •balsamic vinegar (a couple of Tbsp)
  • •1/4 tsp salt
  • •freshly ground black pepper (about 20 grinds)
  • •a large pinch of dried chilli flakes

Spread out this mixture on a very large baking sheet, in one layer.

Place both pans into the preheated oven, with the tomatoes on the bottom rack, and the vegetables on the top rack.  Bake for 20 minutes.

Remove pans from oven, and give each a stir, trying to flip the vegetables to brown the other side.

Put back in  oven for 10 minutes, or until golden, and the tomatoes are bursting and juicy.

* If you are serving over pasta, reserve about 1 cup of the cooking water.  First, toss the tomatoes and some cooking water together with the pasta, so that the tomatoes and their liquid coat the pasta. 

* If serving over grains, just toss the tomatoes and their juices with the grains.

Put the tomatoes and pasta or grains into a serving bowl and top with the contents of the vegetable pan.

Sprinkle on top, if you have it:

  • 1 Tbsp chopped fresh oregano, or 1 tsp dried**
  • 2 Tbsp chopped fresh basil
  • 1 tsp chopped fresh thyme, or 1/4 tsp dried**

Serve with freshly grated parmesan.

** If you are using dried herbs, toss them with the tomatoes and vegetables at the same time as the olive oil and balsamic vinegar.

For an exact recipe, which I have adapted, go to Cookie & Kate.

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Filed under food, Main Course, Sauce, Vegetables, Vegetarian (lacto/ovo), whole food

Peanut-Sesame Slaw with Soba Noodles

Serves: 4 to 8 

Slaw:

  • 4 ounces dry soba noodles
  • 1 small purple  cabbage, cut into vertical quarters, core removed
  • 4 carrots, peeled or scrubbed
  • 1 bunch green onions, roots trimmed, then sliced into thin rounds

Peanut-sesame dressing

  • ½ cup peanut butter
  • 3 tablespoons rice vinegar
  • 3 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons honey or agave nectar
  • 1 tablespoon finely grated fresh ginger (fresh in a tube is fine)
  • 2 garlic cloves, pressed or minced
  • handful of fresh cilantro, chopped

 Garnish

  • Healthy handful of coarsely chopped peanuts for each serving
  • 1 lime, sliced into wedges
  1. Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain into a colander and rinse with cold water. Drain well. Put the noodles onto a cutting board (in a mound), and chop into bite-sized pieces. Set aside.
  2. Using a sharp chef’s knive, shred the cabbage; grate the carrots with a grater. You could add a few shredded Brussel’s sprouts or some shredded kale.
  3. Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth. If it’s too thick, whisk in very warm water in 1 tablespoon increments until it becomes pourable; don’t add too much!
  4. In a large serving bowl, combine the cooked soba noodles and the vegetables. Pour dressing over the vegetables and toss to coat.
  5. Top each serving with peanuts, and squeeze a lime wedge over top.

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Filed under food, Main Course, Salads, Vegetables, Vegetarian (lacto/ovo), whole food

Moroccan-style Vegetable Pie with Chickpea Crust

This recipe is from CBC’s “Best Recipes Ever

 

  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 1/4 tsp cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 sweet yellow pepper or red pepper, diced
  • 1 zucchini, diced
  • 3 cups small cauliflower florets
  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1 cup (250 mL) tomato pasta sauce
  • 1 tbsp lemon juice
  • 1 cup frozen peas
  • 2 tbsp fresh coriander or parsley, chopped
  • 2 tbsp almond butter or peanut butter

In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.

Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.

Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.)

Chickpea Crust*:

  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1/3 cup cold butter, cubed
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1-1/2 cups all-purpose flour
  • 1 tbsp milk

Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.*

Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.

Bake in bottom third of 400°F (200°C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting.

*Note:  I had to add about 2T more butter, and 3T more cold water to make the dough hold together enough to knead it.

Servings: 6

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Filed under dinner, food, Main Course, Vegetables, Vegetarian (lacto/ovo), whole food

Vegetarian Chili à la Podleski

This recipe — more of a stew than a child — was created by the wonderful Janet and Greta Podleski, of “Looney Spoons” fame.  We’ve never made one of their recipes and not liked it!  Their books are full of nutrition information and useful trivia.

I chop everything into the size that makes it palatable for everyone, and sometimes add some eggplant along with the mushrooms and zucchini.  For those who prefer meat, they can just fry up some ground beef and put it into a smaller pot with some of the vegetarian chili.

  • 1 Tbsp olive oil
  • 1 1/4 cups chopped onions
  • 1 cup  chopped green  bell peppers
  • 1 cup chopped red bell peppers
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 1 Tbsp minced fresh garlic
  • 1 can (12 oz) no salt whole-kernal corn UNDRAINED (I usually use frozen corn, and add a bit of water)
  • 1 can (19oz) no salt chick peas, drained and rinsed
  • 1 can (19 oz) no salt black beans, drained and rinsed
  • 1 can (28 oz) diced, no salt tomatoes UNDRAINED
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried basil
  • 1 1/2 cups chopped mushrooms
  • 1 cup unpeeled, diced zucchini
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 Tbsp minced fresh cilantro

Heat oil in a dutch oven over medium heat.  Add onions, red and green peppers, celery, carrots, and garlic.  Cook and stir until vegetables begin to soften, about 5 or 6 minutes.

Add mushrooms and zucchini.  Cook and stir for 4 more minutes.

Add child powder, cumin, oregano, and basil.  Cook for 1 more minute.

Add undrained tomatoes, the beans and chickpeas, undrained corn, cayenne pepper, and salt.  Mix well.  Bring to a boil.

Reduce heat to medium-low.  Cover and simmer for 20 minutes.  Remove from heat and stir in cilantro.

Serve with brown rice, or cornbread.

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Filed under dinner, lunch, Main Course, Protein, Vegetables

Super Quick Tomato Soup That’s Better for You

Sauté in a Dutch oven or large pot, until softened:

  • 1/2 a small onion, finely minced
  • 1large celery stalk, finely minced
  • 1 medium size carrot, peeled and grated
  • 1tsp garlic paste, or one finely minced garlic clove

Add:

  • 1 28oz tin of diced tomatoes with Italian herbs, include juice*
  • 1 14.5 oz tin of diced tomatoes, include juice

With a hand blender, purée the soup. Alternatively, dump the sautéed vegetables into a blender, and add half of the tomatoes.  Purée until smooth, then pour into the soup  pot.  Add the second half of the tomatoes to the blender, purée until  smooth, and add to pot. And put back on heat. Add:

  • 3/4 cup cream (any fat content that you prefer)

Stir and heat through.  Add salt and black pepper, to taste.
If desired, top with any of the following:

  • Sour cream dollop
  • Plain Greek yogurt dollop
  • Fresh basil, chopped or chiffonaded
  • Home made croutons
  • A sprinkle of shredded sharp cheddar cheese

* you can use plain diced tomatoes and just add some Italian seasoning, or fresh basil and oregano.

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Filed under comfort food, food, Soups, Vegetables, Vegetarian (lacto/ovo), whole food

Vinaigrette/Marinade for Vegetables

We use this to marinate vegetables for grilled veggie and soft goat cheese sandwiches on ciabatta buns; we marinate and grill red peppers, red onions, eggplant, zucchini, portobello mushroom caps, and anything else that strikes our fancy, topped off with fresh baby greens.

  • 1 tsp garlic paste (prepared, or make your own by mashing a garlic clove with salt)
  • 1/2 cup red wine vinegar
  • 1 shallot, minced
  • 1 tsp Dijon mustard
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup extra virgin olive oil
  1. In a jar, shake together all of the ingredients EXCEPT for the olive oil.
  2. Add olive oil to the jar, and shake well.
  3. Taste, and adjust seasonings.

OPTIONAL (and recommended):

Add 1/3 cup minced fresh herbs, of choice (such as flatleaf parsley, basil, thyme)

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Filed under dinner, food, Vegetables

Mesa Grill’s Southwestern Potato Salad (Bobby Flay)

We had this recently at a potluck dinner at Aunt Weezie’s in Washington; her friend Kent brought it, and it was delicious, served at room temperature.

  • 16 new potatoes, about 3 to 4 lbs, cooked, drained and sliced 1/2-inch thick

  • 1 ½ cups prepared mayonnaise
  • ¼ cup Dijon mustard
  • 2 Tbsp lime juice
  • 2 Tbsp chipotle pepper purée
  • 1 large ripe tomato, seeded and diced
  • ¼ cup cilantro leaves, chopped
  • 3 scallions, chopped, white and green parts
  • 1 medium red onion, thinly sliced
  • ½ tsp cayenne
  • 4 cloves garlic, finely chopped
  • Salt and freshly ground black pepper

DIRECTIONS:

  1. Prepare potatoes and set aside.
  2. Combine all the remaining ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste.
  3. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

Read more at Food Network

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Filed under Salads, Vegetables, Vegetarian (lacto/ovo)

Market Vegetarian Quesadillas

Prep time: 15 minutes; Cook time: 15 minutes; Servings: 6

 

just add guacamole, sour cream, and salsa

 

  • ½ cup chopped red bell pepper
  • ½ cup chopped zucchini
  • ½ cup chopped yellow squash (such as butternut)
  • ½ cup chopped red onion
  • ½ cup chopped mushrooms
  • 1 Tbsp olive oil
  • Cooking spray
  • 6 x 9” whole wheat tortillas
  • 1 ¼ cup shredded cheddar cheese
  • Extras:
  • guacamole, sour cream, salsa, etc
  1. In a large non-stick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in the olive oil over medium heat for about 7 minutes, or until just tender. Remove vegetables from pan.
  2. Coat the same pan with cooking spray, and place one tortilla in pan.
  3. Sprinkle ¼ cup of the cheese evenly over the tortilla, and layer ¾ cup of the vegetable mixture over the cheese.
  4. Sprinkle another 2 Tbsp of the cheese onto the vegetables, and top with a second tortilla.
  5. Cook until golden on both sides, for approximately 2 to 3 minutes per side.
  6. Remove quesadilla from pan, and repeat with remaining ingredients.
  7. Cut each quesadilla into 8 triangles with a pizza cutter.
  8. Serve hot with sour cream, salsa, and guacamole)

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Filed under dinner, Main Course, Vegetables, Vegetarian (lacto/ovo)

Feta Dill Dip

A great ATK recipe.

  • 3/4 cup good mayo
  • 3/4 cup sour cream or Greek yogurt
  • 2 T freshly squeezed lemon juice
  • 2 ounces (1/2 cup) crumbled feta cheese
  • 1T fresh dill (1 1/2 t dried)

Mix all together.  Tastes best when allowed to sit for a few hours for flavours to blend.

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Filed under Appetizers, Salad Dressing, Vegetables

Cauliflower and Chickpea Coconut Curry

This is certainly not authentic, and doesn’t have well developed flavours, but it’s very quick and easy.  Chop up some hot pepper and add at the beginning if you’d like to zip things up.  Add some potato, small cubes, along with the cauliflower.

  • 2 Tbsp ghee or vegetable oil
  • 1 large onion, small dice
  • 3 cloves garlic, minced
  • 1” piece of ginger root, finely minced or grated
  • 2- 15 oz tins chickpeas, rinsed and drained
  • 1 28oz tin diced tomatoes
  • 1 head cauliflower, cut or broken into florets
  • 1 tin coconut milk (not sweetened!)
  • salt, to taste
  • ¼ cup cilantro, chopped

In a Dutch oven, heat the ghee over medium heat.  When it is shimmering, add the onion and stir occasionally until softened.

Add the garlic and ginger, and cook a few minutes longer until the onion begins to caramelize.

Stir in the spices and toast for a couple of minutes until they are fragrant.  Add a couple of drops of water to prevent burning, if you need to.  Stir constantly.

Add the tomatoes, coconut milk, chickpeas, and cauliflower.  Bring to a boil, reduce heat to low and cover.  Simmer for about 15 minutes, until the cauliflower is tender.

If desired, take lid off and cook for a few more minutes  until sauce has reduced to the consistency that you like.

Taste for salt.  Add the chopped cilantro and stir carefully.

Serve over brown basmati rice, or with roti or naan

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Filed under food, Main Course, Protein, Vegetables, Vegetarian (lacto/ovo)

Asian Inspired Coleslaw

This is from Bonnie Stern

Slaw:

  • ½ head Napa cabbage or green cabbage, shredded
  • ½ small red cabbage, shredded
  • 4 carrots, grated
  • 3 spring onions, chopped
  • Handful chopped fresh cilantro or parsley (use less if desired)

Dressing:

  • 3 Tbsp lemon juice, freshly squeezed
  • 3 Tbsp rice vinegar
  • 3 Tbsp liquid honey
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • ½ tsp hot chili paste
  • 2 garlic cloves, finely minced
  • 1 tsp fresh ginger root, grated or minced
  1. Place cabbages and carrots in a large bowl.  Pour boiling water over and drain well.  Rinse with cold water, and drain again (I skip this step)
  2. Toss green onions and cilantro with cabbage
  3. To make dressing, combine all of the ingredients until well blended.
  4. Toss dressing with the slaw.
  5. Taste, and adjust seasonings, if necessary.

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Filed under food, Salads, Vegetables, Vegetarian (lacto/ovo)

Sauce for Stir Fried Veggies

Vegetable Stir-fry sauce:

  • ⅓ cup chicken broth
  • 1 tablespoon soy sauce
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon cornstarch

Mix well, set aside, pour into the pan over your hot stir-fried vegetables*.  Toss gently and cook for 1 to 2 minutes.

 

*Vegetables:

Use any vegetables that you like; this is simply suggestion.

  • 1 slice fresh ginger (not cut up)
  • ½ cup snow peas
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • ½ cup sliced mushrooms
  • 1 small white onion, cut into eighths
  • 1 carrot, peeled and cut into matchsticks
  • 1 celery rib, finely chopped
  • 1 big handful of beansprouts

In a medium-sized pot, bring salted water to a boil.  Add snow peas and cook for  5 seconds.  Remove from water and run under very cold water, and drain.  Add the broccoli and cauliflower to the boiling water, and cook for 2 or three minutes until bright green.  Drain and rinse under cold water.

Heat oil in wok until just smoking over medium heat.  Add the ginger slice and cook until brown, 1 to 2 minutes.  Remove and discard ginger.  Add all of the prepared vegetables except for the bean sprouts and stir-fry until tender, about 5 minutes.

Throw in the bean sprouts.  Pour sauce over and toss to mix.  Cook until sauce thickens and naps vegetables, about 1 or 2 minutes.

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Filed under food, Vegetables, Vegetarian (lacto/ovo)

Refrigerator Dill Pickles

These will keep for about two weeks when refrigerated.  I do not “can” these.  They are not as high in salt as prepared pickles.  They are very crunchy!

  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon fennel seeds
  • 2 1/4 cups water
  • 1 3/4 cup white vinegar
  • 1/4 cup granulated white sugar
  • 5 garlic cloves, smashed and peeled
  • 1 tablespoon salt
  • approximately 3/4 to 1 pint small “Kirby” cucumbers (the small, very rough/bumpy ones, meant for pickling), quartered lenghtwise
  • 1 cup chopped FRESH dill

 

Toast the mustard and fennel seeds in a large saucepan over medium heat until fragrant, about 2 minutes.  Stir in the water, vinegar, sugar, garlic and salt, and simmer for 10 minutes.

Combine the hot brine, cucumbers, ad dill in a large bowl and let cool to room temperature, about 1 hour.

Cover tightly with plastic wrap and refrigerate until chilled and flavourful, about 10 hours.  These can be refrigerated in their liquid, in an airtight container  for up to two weeks.

Drain well before serving.

 

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Filed under Vegetables, Vegetarian (lacto/ovo)

Curried Chickpeas with Vegetables

This is basically how this recipe appears in “The All New All Purpose Joy of Cooking”.  It is absolutely delicious!  Make sure that you use all of the specified ingredients, as the taste blend is wonderful.  It’s a good idea to have a read through and get things prepared in advance of beginning to cook.

Heat in a large skillet or dutch oven over medium heat until sizzling:

  • ¼ cup vegetable oil
  • 2 teaspoons crushed cumin seeds

Add:

  • 1 tbsp minced peeled fresh ginger
  • 1 tbsp minced garlic.

 Cook, stirring, over low heat for 1 minute; do not brown.  Stir in:

  • 2 tsp curry powder

Cook for 1 minute.  Stir in:

  • 1 ¾ cups cooked chickpeas, rinsed and drained if using canned
  • 1 cup of ½ inch cubes peeled sweet potatoes
  • 1 cup of ½ inch cubes peeled potatoes
  • 2 cups cauliflower florets
  • 1 cup 1 inch pieces green beans (or use frozen)
  • 1 cup chicken stock, or vegetarian chicken cube with water to make 1 cup
  • ½ to 1 tsp salt
  • ground black pepper, to taste

Cover and cook over medium heat until the vegetables are tender, about 10 minutes.  Stir together in a separate small bowl:

  • 1 cup plain yogurt (we use Greek)
  • 2 tbsp all-purpose flour

 Add to the vegetables along with:

  • 1 tbsp finely chopped fresh jalapeno peppers (or more, to taste)

 Cook, stirring, over low heat until heated through; do not boil.  In a small separate skillet over medium heat, toast:

  • 2 tbsp shredded, unsweetened dried coconut

 Sprinkle over the vegetables.  Top with:

  • ¼ cup chopped roasted unsalted peanuts

Serve with rice and/or naan.

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Filed under Main Course, Protein, Vegetables, Vegetarian (lacto/ovo)

Squashed Baked Potatoes

Another blast from the past; I’m not a lover of potatoes, but I do like these.

  • baking potatoes
  • olive oil
  • salt
  • freshly ground black pepper

Put the potatoes onto a greased baking tray, and bake at 375F for about 45 minutes to an hour (until tender)

Remove from oven and make an X-cut in the top of each potato, then squash each potato with a potato masher, or a mug or plate.  The idea is to flatten them, not mash them.  You want the skins to crack and the insides to be rough.

Drizzle each potato (liberally) with olive oil, and season with salt and pepper.

Bake at 450F for about 15 to 20 more minutes, until crispy and golden.

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Filed under Main Course, Vegetables, Vegetarian (lacto/ovo)

Pickled Beets in 24 hours

pickled beets

Slice the Beets and the Red Onion

  • 2 tablespoons sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 8 whole cloves
  • 1 clove garlic, peeled and chopped
  • 1/3 cup cider vinegar
  • 1/4 cup water
  • 2 cups cooked, sliced fresh beets (roast or boil them, then remove skins)
  • 1 small sweet red onion, sliced and separated into rings
  1. Layer beets and onion rings into a lidded container (the large Ziplock screw-top containers work well); you could also just toss everything into a bowl.
  2. In saucepan, combine the sugar, mustard, salt, cloves, garlic, vinegar and water; bring to a boil and pour over the beets and onion rings.
  3. Cover and refrigerate at least 1 day.
  4. Every once in a while, when you think of it, give the container a little toss so that the marinade ingredients move around amongst the vegetables.

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Filed under Appetizers, Marinade, Salads, Vegetables, Vegetarian (lacto/ovo)

Niall’s Summer Pasta Salad

Really an “anything goes” kind of salad, adapted from LLL’s “Whole Foods for the Whole Family

The Salad Ingredients:

  • ½ lb pasta, cooked and drained
  • ½ cup celery, chopped small
  • ¼ cup red or Vidalia onion, finely diced (use spring onions if you don’t have)
  • 1 carrot, shredded
  • ½ red or green pepper, diced
  • 2 tins water-packed tuna –no hydrolyzed plant protein – flaked
  • ½ cup cottage cheese
  • Cheddar cheese, shredded, a handful
  • ½ cup cucumber, seeded and chopped

The Dressing/dip Ingredients:

This makes way more than the above recipe requires!

  • 2 cups plain yogurt
  • 1 cup real mayonnaise
  • 1 teaspoon dried dill weed
  • ½ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. Whisk all dressing ingredients together and set aside.
  2. Gently combine all of the salad ingredients.  Add dressing, tossing, until the salad is coated to your preference; it’s likely that you’ll have about 2/3 to ½ of the dressing left over.  Refrigerate until flavours mingle.

The left over dressing makes a great raw veggie dip.


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Filed under food, Grains, Main Course, Protein, Salad Dressing, Salads, Vegetables

Grilled Chicken Kebabs, with Dressing and Dip

Read through the entire recipe before beginning, as there are several steps and components to this meal.  Six hours maximum is required for marinating the chicken, but you may marinate for three hours if necessary.

Total amounts of common ingredients – that require prep — for all three components:

  • 5 cloves garlic, minced
  • 3 tablespoons chopped basil
  • 5 tablespoons freshly squeezed lemon juice

The Chicken:

  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 3 cloves garlic , minced (about 3 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

Whisk together yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne pepper in a bowl.  Transfer to a large ziplock freezer bag, and add cubed chicken.  Marinate, refrigerated, for approximately 6 hours, or a minimum of 3 hours.  Do not marinate longer than 6 hours!

The Veggies:

Prepare the following to put on the skewers:

  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion. peeled, with outer 3 layers cut into 1-inch pieces*

The Kebabs:

When six hours have passed, remove chicken from the marinade and discard remaining marinade.

Thread each skewer with the vegetables and chicken as follows:

  1. 2 pieces pepper
  2. 1 piece onion
  3. 2 pieces chicken
  4. 1 piece onion
  5. 2 pieces pepper
  6. 1 piece onion
  7. 2 pieces chicken
  8. 1 piece onion
  9. 2 pieces pepper
  10. 1 piece onion
  11. 2 pieces chicken
  12. 1 piece onion

The Dressing:

  • ¼ cup olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice

Whisk all ingredients together, and set aside for later.

The Grilling:

Grill the kebabs over high heat, on all four sides, for 3 minutes per side.

Transfer to a serving platter, and brush the kebabs all over with the dressing.  Serve with the following dipping sauce.

The Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh mint, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cucumber, halved lengthwise, seeded then finely chopped

Whisk the yogurt, olive oil, garlic, basil, mint, salt and pepper in a medium-sized bowl.  Stir in the cucumber.  Let rest for at least 30 minutes, or refrigerated, for several hours.

*Cut the root and growing end of the onion off, peel it, then cut onion in half lengthwise.  Remove the centre of the onion, leaving the three outer layers intact.  Cut each half lengthwise into two pieces.  Now cut each chunk of onion into three pieces lengthwise.  Cut each of the remaining pieces crosswise into three pieces.  Aim for approximately 1″ squares which are three layers thick.  Save the centre of the onion for another purpose.

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Filed under food, Main Course, Marinade, Protein, Vegetables