Brocolli (pan fried)

https://print.grow.me/aHR0cHM6Ly93d3cuYWNvdXBsZWNvb2tzLmNvbS9icm9jY29saS1yZWNpcGVzL3ByaW50LzQ5ODY3Lw== 

Yummy broccoli recipe on stove top with parmesan cheese

Cauliflower

 

• 
  1 head cauliflower
• ▢¼ cup olive oil
• ▢1 ½ teaspoons paprika
• ▢1 teaspoon garlic powder
• ▢1 teaspoon onion powder
• ▢¼ teaspoon chili powder
• ▢1 teaspoon cumin
• ▢¼ teaspoon pepper
• ▢1 teaspoon salt

Instructions

 

• Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper if desired. You can do it without parchment, I just think it makes cleaning up easier.
• Rinse the cauliflower cut the florets off, placing them in a large bowl.
• Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon.
• Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.
• Season with more salt and pepper if desired.

Notes

Store leftover cauliflower in the refrigerator for up to four days.Sitehttps://theprettybee.com/wprm_print/the-best-seasoned-roasted-cauliflowerThe Pretty Bee

Roasted cauliflower Mediterranean

1 head cauliflower
2 garlic cloves, minced
1/3 c. virgin olive oil
1 1/2 t. kosher salt
1/4 c. grated Parmesan cheese
pepper

preheat oven to 400 degrees.  In a large bowl, combine the cauliflower and garlic.  Toss to combine, then add olive oil and mix well, ensuring the florets are thoroughly coated.  Spread cauliflower florets in a single layer on a large sheet pan and drizzle any remaining olive oil over eh florets.  Closely group them.  Transfer to oven and bake o 30 to 40 minutes or until the florets are golden brown and tender, then carefully remove and promptly sprinkle kosher salt, parmesan cheese and black pepper over the top.  

Pea Casserole Mediterranean

 1/3 c. olive oil
1 onion, diced
1 carrots, peeled and sliced
1 potato, peeled and cut into bite-size pieces
1 lb. peas (fresh or frozen)
3 T. chopped fresh dill
2 med tomatoes, grated, or 12 oz. canned crushed
1/2 t. fine sea salt
1/4 freshly ground black pepper
1/2 c. hot water
salt to taste.

Add olive oil to medium pot over med heat.  Heat oil until it shimmers and add onions.  Sauté 2 minutes.  Add carrots and potatoes and sauté 3 more minutes.  Add peas and dill.  Stir until peas are coated in olive oil.  Add tomatoes, sea salt, black pepper, and hot water.  Mix.  Bring to boil, cover and reduce to low and simmer for 40 minutes.  Check the water levels intermittently adding more hot water if its too drive.  Remove the casserole from heat, uncover, and set aside for 20 minutes.  Add salt to taste before serving.  

Italian Style Corn 5 min (DelMonte)

 Ingred.

1 T. olive oil
2 cans del monte whole kernel corn, well drained (15.25 oz)
1/8 t. dried red pepper fakes
1/3 c. chopped fresh basil
1/4 c. shredded Parmesan cheese

Heat oil in a large skillet over med heat; add corn and red pepper flakes.  Cook 4 to 5 minutes, stirring occasionally, until heated through.

Stir in basil and top with cheese.  Season to taste with salt and black pepper, if desired.

Canned Green Beans with Bacon and Onion

 

Ingredients

• 2 strips bacon chopped
• 2 tablespoons bacon grease
• ⅓ cup onion chopped, yellow or purple
• 1 can green beans about 15 ounces
• a little brown sugar

Instructions

• In a medium skillet, cook bacon until crisp. Remove from the pan.
• Drain bacon grease, leaving 2 tablespoons in the pan.
• Add the onions, cook until translucent.
• Drain half of the liquid off of the canned green beans.
• Add the green beans and half the liquid into the pan with the onion.
• Cook until almost all the liquid is evaporated.  Add a little brown sugar!
• Add bacon back into the pan. Stir to combine.

Roasted Vegetables

● 1 (15-ounce) can chickpeasTop of Form

● 1 pound medium carrots

● 1 large red onion

● 3 tablespoons extra-virgin olive oil

● 2 tablespoons harissa plus more for serving

● 2 teaspoons honey

● 1 teaspoon kosher salt plus more

● 1 (8-ounce) block feta cheese

● ½ plain full-fat Greek yogurt

● Zest and juice from ½ lemon

● Handful of fresh soft herbs, such as parsley, dill, cilantro, basil or a mix

● Handful of toasted nuts, or ¼ cup toasted seeds

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.

2. Dump the chickpeas into a colander. Drain them but do not rinse.

3. Arrange a few layers of paper towels on a rimmed baking sheet, then pour the drained chickpeas on top. Use another paper towel to pat them dry. Discard all the paper towels, then shake the chickpeas into an even layer. There will be some chickpea skins on the baking sheet now — no need to pick them out. They’ll roast up into crispy little bits and be delicious.

4. Cut the carrots on the diagonal into ½-inch-thick slabs and thinly slice the onion. Add the carrots, onion, olive oil, harissa, honey and 1 teaspoon salt to the chickpeas and toss to coat well.

5. Roast until the carrots are golden on the outside but fork-tender, 25 to 30 minutes.

6. Meanwhile, in a blender or food processer, combine the feta and yogurt. Zest and juice the lemon into the blender and add a pinch of salt. Blend on high speed until smooth, scraping down the sides as needed, 30 to 45 seconds. If it’s too thick and your blender is having a hard time mixing, add a bit of water, a splash at a time, until the desired consistency is achieved.

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7. Chop the herbs and nuts.

8. Remove the roasted veggies from the oven and transfer to a cooling rack. Taste the veggies and add more salt as needed. Stir in the herbs.

9. Spread a nice spoonful of whipped feta over the bottom of a bowl or plate and top it with a pile of roasted veggies and a sprinkle of nuts. Add another dollop of harissa on top if you love spice.

Shortcut: Skip the whipped feta and just crumble some feta on top. Find pre-chopped butternut squash or sweet potatoes at the grocery store and use them instead of carrots.

Pesto alternative: Omit the harissa and honey, and instead toss a big spoonful of store-bought pesto into the veggies after they have roasted. Serve with burrata instead of whipped feta.

Adapted from “What to Cook When You Don’t Feel Like Cooking” by Caroline Chambers. Published by Union Square & CoTop of Form

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Fried Parmesan Zucchini

 Ingredients:

3 medium zucchinis, sliced into 1/4-inch rounds

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and black pepper, to taste

1/4 cup olive oil

Fresh parsley, chopped (optional, for garnish)

Lemon wedges (optional, for serving)

Directions:

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and black pepper.

Dredge each zucchini slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.

Heat olive oil in a large skillet over medium heat. Add the zucchini rounds in batches, making sure not to overcrowd the pan.

Cook for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Serve hot, garnished with fresh parsley and lemon wedges if desired.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Mediterranean Vegetables

  Antoine Frestange

  ·   · 

Roasted Veggie Delight

Ingredients:

4 cups potatoes, diced

2 cups carrots, sliced

2 cups zucchini, sliced

2 tbsp olive oil

1 tsp garlic powder

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

Directions:

Preheat oven to 400°F (200°C).

In a large bowl, combine potatoes, carrots, and zucchini.

Drizzle olive oil over the veggies and toss to coat evenly.

Sprinkle garlic powder, Italian seasoning, salt, and black pepper over the veggies. Mix well.

Spread the veggies in a single layer on a baking sheet.

Roast in the preheated oven for 25-30 minutes, stirring halfway through, until veggies are tender and golden brown.

Cauliflower

RECIPE AND INGREDIENTS: 1 cauliflower. salt 1 teaspoon. Bring to a boil and cook for 10-12 minutes. Potatoes 1kg. Cool the cauliflower. salt 1 tablespoon. Mash the cauliflower. 2 eggs. Breadcrumbs 130 gr. Candied Nut. Salt. Black pepper. Cheese 100 gr. Parsley. Mix well. Let's create... olive oil Bake in the oven at 180°C (350°F) for 40 minutes. The potatoes are ready! Pour off some broth. butter 80g milk 100 ml. Mash the potatoes well. Let's add some broth. Cauliflower cutlets are ready. Enjoy your meal!

Shish Kabobs

https://www.food.com/recipe/grilled-veggie-shish-kabobs-93267 

Cheese Soup adapted by Jen A.

2 T. unsalted butter
8 oz. diced onions
8 oz. diced carrots
8 oz. diced celery
salt
3 T. flour
1-quart chicken broth
1 T. minced garlic
1 c. heavy cream
8 oz. Monterey jack cheese
1 t. Worcestershire sauce
1/2 t. hot sauce
1/2 t. white pepper

Melt butter in large heavy-bottomed soup pot over medium heat.  Add onion, carrot, celery and salt.  Sweat for 5 to 10 minutes or until the veges begin to soften, stirring occasionally.  Add the flour and stir consistently for 2 to 3 minutes.

Gradually add chicken stock and bring to boil.  Stir periodically, and reduce heat to low.  Add garlic and cover and simmer about 30 minutes.

Turn off the heat, add the heavy cream and puree with an immersion blender or in a conventional blender.  Gradually add cheese, 1 small handful at a time and stir until melted before adding next handful.  Stir in the Worcestershire sauce, hot sauce, and white pepper.  Taste and add additional seasonings if needed.  If it has cooled down too much return to heat and warm through.

BE careful if you are using a blender and allow soup to cool at least 5 minutes and fill no more than 1/2 full.  Place a towel over the little hole in the top of the blender to let heat escape.  Pulse a few times and then eventually process on high speed until smooth.

Adapted from Alton Brown 2005 and shown on Good Eats, Episode:  Say Cheese

Roasted Vegetables

Brighten up the dinner table with this colorful dish that's accented with fresh basil.

 INGREDIENTS

• 1/2 red bell pepper, small, cut into 1-inch cubes
• 1/2 orange bell pepper, small, cut into 1-inch cubes
• 1/4 red onion, medium, cut into 1-inch cubes, separated
• 4 ounces portabella mushrooms, baby, halved
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon sea salt
• 3/4 cup sugar snap peas
• 1 zucchini, small, sliced 1/4-inch thick
• 1 summer squash, yellow, small, sliced 1/4-inch thick
• 2 cloves garlic, minced
• 2 teaspoons balsamic vinegar
• 2 tablespoons basil*, fresh, snipped
• 1/2 cup California walnuts, coarsely chopped

*May substitute 1 teaspoon dried basil, adding it with the olive oil before roasting vegetables.

 DIRECTIONS

1. Preheat oven to 400°F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
2. Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
3. Drizzle with balsamic and toss well. Sprinkle with basil. 

Heart-Checked certification does not apply to all recipes or information unless expressly stated. 

Toasted Sweet Corn Pudding

Recipe Courtesy of Nauvoo Nibbles Bulk Foods and Kitchen Wares

7.5 oz Cope's toasted dried sweet corn
4 cups of whole milk
1 c. well shaken buttermilk (do not use powdered)
4 large eggs, lightly beaten
1/4 c. butter, melted and cooled
2 T. sugar
2 T. flour
1 1/2 t. salt

Preheat oven to 350 degrees with rack in upper third.  Butter a 2 quart shallow baking dish.  Whisk together all ingredients.  Transfer to a baking dish.  Bake until pudding is set 1 to 1 1/4 hours.  Cool ten minutes before serving.

Works in crockpot.  Cook for 2 plus hours on high.

Pickled Carrots -- Sister Peterson

2 lbs. fresh carrots (pealed and cut in approx. 1/2 inch pieces.  Cook carrots in boiling water for 10 minutes until crispy tender, drain
1 c. green pepper, chopped
1 c. yellow onion, chopped
In sauce pan mix together and heat until sugar is dissolved:
     1 can tomato soup
     1/2 c. oil
     1/2 c. cider vinegar
     3/4 c., sugar
     salt ad pepper

Mix all ingredients together.,  Chill in fridge for several hours before serving.  Optional:  You can add to sauce mixture 1 tsp prepared mustard and 1 tsp Worcestershire sauce.  Mix well

You can add more carrots as needed. 

Saurkraut from Sister Peterson

Begin with one 2-lb bag of sauerkraut (I believe it is I the cold case near bacon)

Drain off about half the liquid (save in case you want to make it more sour at the end)

1 large carrot, grated
1 clove of garlic, minced
1/2 a onion, chopped
1 t. dill weed (not seed)
1 T. caraway seeds

Combine these ingredients in a pot and fill with water, just to the top of the sauerkraut.

Simmer for about an hour.

Peel and grate one large potato.  Add to sauerkraut.  This is what thickens it.

1/2 pound bacon, cut in small pieces and fried.  Add to sauerkraut (including the fat)

It always tastes better the second day, so you can make it ahead and refrigerate it until used.  Reheat.

Tian -- Parmesan

Parmesan Vegetable Tian

Yield: Makes 4-5 side dish servings

Ingredients:

Nonstick cooking spray
1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan

Directions:

Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside.
In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.

Drizzle all over with 1 Tablespoon olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake covered for 30 minutes.

Remove aluminum foil and sprinkle with mozzarella and Parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.
Enjoy!

TIPS
The vegetables should be sliced into 1/8”-thick rounds. You can use a mandolin, just make sure the blade thickness is 1/8”, otherwise you may end up with too-thin slices.
Try to layer vegetable slices of the same diameter with each other, as this makes layering easier.

                                --from the Comfort of Cooking.  She adapted it from The Blond Cook

Steamed Carrots with Apricots and Cauliflower

1 c. dried apriots
1 1/2 cups carrots, cut into 1/2-inch rounds
1 1/2 cups cauliflower florets
1/4 c. water
1 t. butter
Pinch of sugar
Garnish with fresh dill or parsley

Soak apricots in hot water for 20 minutes.  Pat dry and cut into julienne strips.  In a skillet with a tightly fitting lid, combine carrots, cauliflower, water, butter, and sugar.  Cover and cook over medium heat for 12 to 15 minutes or until the carrots and cauliflower are fork tender.  Shake occasionally to prevent sticking.  Stir in apricots and heat through.  Serve garnished with dill or parsley.  Makes 8 servings. 

Favorite Cauliflower Recipe

1 medium head cauliflower (abt 2 lbs)
1 medium red onion, cut into 8 wedges
1 T. fresh lemon juice
1 T. olive oil
2 large cloves garlic, finely chopped
1 T. chopped fresh parsley
1/4 t. coarsely ground pepper
2 T. freshly grated imported Parmesan cheese
2 T. freshly grated or shredded Asiago cheese
1/4. c. shredded provolone cheese

1.  Separate cauliflower into flowerets.  Heat 1 inch salted water (salted water is 1/2 t. salt to 1 cup water) to boiling in a 3-quart saucepan.  Add cauliflower, onion and lemon juice.  Cover and heat to boiling; reduce heat.  Simmer about 6 minutes or until cauliflower is just tender; drain

2.  Heat oven to 425 degrees.  Add oil to ungreased square pan, 9 x 9 x 2 inches, stir in garlic and parsley.  Heat uncovered in oven 5 minutes.

3.  Spread cauliflower and onions in pan; sprinkle with pepper and cheeses.  (Those mentioned are the best but any cheese will work in a pinch)  Bake uncovered about 20 minutes or until cheese is melted and forms a golden brown crust.

Sweet Potatoes from Nov. 2012 Thanksgiving

Ingredients

• 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
• 1/2 cup half-and-half $
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• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 large egg, lightly beaten
• Cooking spray $
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• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup chilled butter, cut into small pieces $
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• 1/2 cup chopped pecans $
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Preparation

1. Preheat oven to 375°.
2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
3. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
5. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.