Recipe Tag: Vegetables

Spinach Souffle

Preheat the oven to 350°F.

After separating the eggs, place the yolks in a small bowl and set aside. Place the egg whites in a mixing bowl and set aside.

Coat a souffle dish (or dishes) with the butter and set aside.

Place the olive oil in a medium sauce pan over medium high heat.

Add the spinach and cook for about 4 minutes, until the spinach is wilted and most of the water has evaporated.

Add the flour, nutmeg, and salt.

Cook for about one minute until the flour is well incorporated.

Add the milk and cook for about 3 minutes until the sauce begins to thicken.

Use a regular spoon and add about 3 spoons of the spinach sauce to the egg yolks and mix well.

Return the egg yolk mixture to the sauce pan with the spinach, along with the parmesan cheese.

Fold together until the cheese is melted, the mixture is well blended, and the sauce is thick.

Remove from the heat.

While the spinach mixture is cooling, add the cream of tartar to the egg whites and whisk until the egg whites form stiff peaks.

Gently fold the spinach mixture into the egg whites.

Place the mixture in the souffle dishes and place the souffles in the oven.

Bake for 20 minutes and serve immediately.

Spicy Shredded Brussels Sprouts

Preheat the oven to 325F.

Shred the brussels sprouts.

Finely mince the salami.

Place a large skillet over medium high heat.

Add the minced salami and cook for about 10 minutes. Stir frequently.

Add the shredded brussels sprouts and toss well.

Place the pan in the oven and roast for 5 minutes.

Toss well and roast for another 5 minutes.

Serve.

Roasted Cauliflower – Low Sodium Version

Place a large skillet in the oven and preheat to 325°F.

When the pan is hot, add the oil and swirl to coat the pan.

Add the cauliflower.

Return the pan to the oven and roast the cauliflower for about 20 – 25 minutes.  Stir occasionally.

While the cauliflower is roasting, place the butter, tarragon, marjoram, salt, and pepper in a large bowl.

When the cauliflower is tender, remove from the oven and transfer to the large bowl.

Toss to melt the butter and coat the cauliflower.

Serve.

Quick Cilantro Slaw

Place the yogurt, milk, salt, pepper, celery seed, sugar and cilantro in a large mixing bowl.

Whisk until smooth.

Add the sliced bok choy and toss well until coated.

Chill well before serving.

Orzo with Tapenade

Place the water in a medium stock pot over high heat.

When the water boils, add the orzo.

Cook for about ten minutes until the pasta is cooked al dente.

While the orzo is cooking, place a medium skillet on the range over medium heat.

Add the olive oil and swirl until hot.

Add the shallots and capers.

Cook gently for about 5 – 7 minutes. Stir occasionally.

Add the red pepper and olives and cook until the pasta is done.

Drain the pasta and add it to the skillet.

Add the tapenade and the pepper and cook for about two minutes until well blended.

Serve immediately.

Onion Risotto

Place the olive oil in the bottom of a large skillet.

Heat over medium and add the onion.

Cook gently, stirring frequently, until the onions begin to turn translucent.

Add the arborio rice and stir.

Cook for about 2 minutes and then add the salt and pepper.

Add the water.

Simmer on medium and check frequently to see how close the rice is to being done. Add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

When the rice is almost done, add a little more water if needed and then add the parmesan.

Stir until the cheese is melted and serve.

Baba Ghanoush

Preheat the oven to 325°F.

Place the eggplant skin side up in a large skillet and place the pan in the oven.

Roast the eggplant for about 60 minutes until soft. About every ten minutes, turn the eggplants over.

Remove the eggplant from the oven and let cool.

When the eggplant is cool, scoop out the flesh. Discard the skin.

Place the roasted eggplant flesh in a food processor with the garlic, salt, parsley, tahini, olive oil, cumin, lemon juice, and pepper.

Process until smooth.

 

Chill.

Yellow Pepper and Asparagus Soft Tacos

Heat the olive oil in a ten inch non-stick skillet over medium heat and add the minced garlic. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.

After about two minutes, add the onions. Cook over medium heat. When the onions begin to soften, add the yellow pepper. Cook for about 2 – 4 minutes tossing frequently.

Add the minced chipotle and tomato paste. Toss for about one minute and add the beer, stock and pepper. Cook over medium heat, tossing frequently until about half of the liquid is gone and then add the asparagus spears. Cook, tossing frequently, until almost all of the liquid is gone.

While the vegetables are cooking, heat a medium skillet over medium heat.

When ready to assemble place both tortillas in the heated empty skillet. Warm them for about 1 minute and place each on a plate.

Spread half of the 1/4 avocado down the center of each tortilla and then top with half of the vegetables in a line down the center.

Top the heated vegetables with the cheese, cilantro and tomato.

Serve.

Wild Rice and Mushrooms

Place the water in a small saucepan over high heat.

When the water boils, add the wild rice and salt.

Stir, then reduce the heat until the water is simmering.

Partially cover the pan and simmer the rice for 45 minutes.

After the rice has been cooking for 30 minutes, place the olive oil in a large skillet over medium high heat.

Add the pumpkin seeds and cook for about two minutes. Adjust the heat so the pumpkin seeds brown but do not burn.

Add the onion and cook for 3 minutes. Stir frequently.

Add the rosemary and marjoram and cook for about one minute. Stir frequently.

Add the mushrooms and cook for 10 minutes. Adjust the heat so that the mushrooms brown but do not burn.

After 45 minutes the rice should be tender to the bite.

If there is excess water, drain the rice, then add the rice to the pan with the mushrooms.

Fold the rice into the mushroom mixture until blended.

Serve.

Wild Rice and Black Beans

Place the water and 1/4 tsp salt in a medium sauce pan over high heat.

When the water boils add the rosemary and wild rice. (It is easiest to add a large sprig of rosemary so that it is easy to remove after cooking.)

When the rice comes to a boil again, reduce the heat to a simmer, partially cover, and cook the rice for about 40 minutes until tender. Drain any excess water and return the rice to the pan.

While the rice is cooking, add the olive oil to a medium skillet over medium-low heat and add the shallot and diced pepper.

Cook gently, stirring frequently, for 6-10 minutes or until the shallots are softened.

Remove from the heat.

When the rice is cooked, add it to the shallot and pepper mixture. Add the remaining 1/4 tsp salt.

Heat the rice and vegetable mixture gently over medium heat while stirring in the drained black beans.

Add pepper to taste and serve when hot. (This dish is also good cold.)