recipecommunity | Entries tagged with vegetables

ysabetwordsmith

I made this for supper today, using peppers that I've grown. It is splendid. \o/

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nverland

PAN ROASTED BRUSSELS SPROUTS SUBZI WITH CUMIN AND MUSTARD SEEDS
PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins Serves: 2

INGREDIENTS
1 tsp oil
½ tsp cumin seeds
½ tsp black mustard seeds
6 to 8 fresh or frozen curry leaves (optional)
3 cloves of garlic finely chopped
1 green chili finely chopped
2 to 3 cups Brussels sprouts, tough stems removed and halved or quartered
2 tsp or more sesame seeds
½ tsp coriander powder
½ tsp garam masala (optional)
¼ tsp turmeric
Cayenne to taste
½ tsp salt or to taste
¼ cup water
Cilantro and lemon for garnish

INSTRUCTIONS
Heat oil in a large skillet over medium heat. When hot, add cumin and mustard seeds and cook until they change color or start to pop.
Add curry leaves, garlic and chili carefully. Cook for a minute.
Add Brussels sprouts and toss well. Cook for 4 to 5 minutes until some edges get golden brown. Stir once or twice in between.
Add sesame seeds, mix in and cook for a minute.
Add ground spices, salt and mix in and cook for a minute.
Add ¼ cup or more water. Cover and cook for 7 to 9 minutes. This will steam the sprouts.
Taste and adjust salt and heat. Add a dash of lemon and cilantro and serve with your favorite Indian meal or Buddha Bowl.

NOTES
For variation: add shredded fresh or dried coconut with sesame seeds

nverland

Ethiopian Mushrooms Tibs Stir-fry (Ingudai tibs)
Prep Time5 mins Cook Time15 mins Total Time20 mins Servings: 4

Ingredients

1 tablespoon oil
1 cup (160 g) thinly sliced red onion
4 cups (385 g) chopped mushrooms
1/2 teaspoon dried rosemary

For the sauce:

2 teaspoons berbere spice blend, *see notes to make your own
1 teaspoon paprika
2 cloves minced garlic
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
a good pinch each of cinnamon, clove and nutmeg
1/4 teaspoon onion powder
2 tablespoons red wine or use 1 tablespoon balsamic vinegar
1/4 cup (60 ml) water
1/2 teaspoon salt

Instructions

Add oil to a medium skillet over medium heat. Once hot, add in the onion and cook until translucent.
Then add the mushrooms and rosemary, a good pinch of salt and cook until the mushrooms start to turn golden on some edges.
Keep stirring occasionally and if the pan seems to be drying out too much, add some splashes of water.
Then mix in the berbere, paprika, garlic, coriander, cardamom, salt and the rest of the spices to the wine, and water. Add to the skillet
Mix well and cover and cook until the mushrooms are cooked to preference.
Taste and adjust flavor. If you like them saucier add in more water and simmer for a few mins. Serve with some flatbread or toast or Ethiopian injera with a side of Ethiopian lentils

Notes
To make it into a meal, add in 1 cup cooked chickpeas half way through simmering with the spices. Mash lightly and continue to cook

*Berbere blend: mix 1.5 tsp paprika or New Mexico chili powder, 1/2 tsp ground coriander, 1/2 teaspoon cumin, 1/8 teaspoon fenugreek powder, 1/2 teaspoon cardamom, 1/2 teaspoon onion flakes, 1/4 teaspoon black pepper, pinch of cinnamon and clove.

nverland

Black Radishes with Truffle Oil & Caramelized Onions
Serves 2

Ingredients

5 black radishes
1 medium sweet onion
2 tablespoons olive oil
2 teaspoons black truffle oil
Crumbled sharp cheddar cheese (to taste)
1 tablespoon fresh chives
salt and pepper

Directions

Prep Your Ingredients: Preheat oven to 425ºF. Scrub the black radishes and trim off the tops and the bottoms and quarter. Peel, halve, and thinly slice the onion. Finely chop the chives.
Brown the Onions: Heat one tablespoon of olive oil in a skillet. When hot and just shimmering, add the sliced onions. Stirring regularly, continue to cook the onions for about thirty minutes or until they’ve caramelized and are golden brown.
Cook the Radishes: Remove the onions from the pan and set aside. Add another tablespoon of olive oil to the skillet and add the radishes. Season with salt and pepper and coat the radishes with oil and cook in the oven for about 25-30 minutes or until golden brown on the bottoms and tender.
Truffles: Carefully remove the skillet from the oven and add the onions back to the pan and combine with the radishes over medium heat. Add half the chives and stir to combine. Drizzle with two teaspoons of truffle oil. Remove the skillet from the heat and crumble half of the cheese into the skillet. Stir quickly to combine.
Plate it Up: Spoon the radishes into a serving dish and top with the remaining chives and crumbled cheese. Enjoy!

nverland

Grilled Corn Ribs with Honey Butter
Total Time: 25 mins Servings: 4

Ingredients

4 ears fresh yellow corn, husked
6 tablespoons extra-virgin olive oil, plus more for grill
1 teaspoon black pepper
1 teaspoon light brown sugar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 1/4 teaspoons kosher salt, divided
3 tablespoons unsalted butter, melted
2 tablespoons honey
Thinly sliced scallions, for garnish

Directions

Preheat grill to high (450°F to 500°F). Cut 1/2 inch off ends of each corn cob; discard trimmed ends. Cut each cob in half crosswise. Working with 1 cob piece at a time, stand cob upright, and carefully cut in half lengthwise. Place cob halves, cut sides down, on cutting board; cut in half lengthwise again to create “ribs.” Repeat with remaining cob pieces. Place corn ribs in an even layer on a large rimmed baking sheet; set aside.

Whisk together oil, black pepper, brown sugar, smoked paprika, garlic powder, cayenne pepper, and 2 teaspoons salt in a small bowl; brush evenly over corn ribs.

Place corn ribs on oiled grates; grill, covered, turning often, until corn is charred and tender, 4 to 8 minutes. Arrange corn ribs on a serving platter.

Whisk together melted butter, honey, and remaining 1/4 teaspoon salt in a small bowl. Drizzle butter mixture over corn ribs; garnish with scallions. Serve hot.

nverland

Grilled Balsamic Mushrooms
Yields: 4 servings Prep Time: 0 hours 15 mins Total Time: 0 hours 35 mins

Ingredients
1/4 c. balsamic vinegar
2 tbsp. low-sodium soy sauce
2 cloves garlic, minced
Freshly ground black pepper
1 lb. cremini mushrooms, sliced 1/2" thick
Freshly chopped parsley, for garnish

Directions

In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, and pepper. Add mushrooms and marinate 20 minutes. Presoak wooden skewers in water while mushrooms marinate.
Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side.
Garnish with parsley before serving.

ysabetwordsmith

I made this today. It turned out quite well.

"Mediterranean Chicken and Tomatoes"

Ingredients:
2 cups assorted cherry tomatoes, halved
half a sweet onion, sliced into petals
1 1/2 cups cooked chicken chunks
2 tablespoons light olive oil
a pinch of sea salt
a pinch of black pepper
about 1 teaspoon Italian seasoning (divided)
1/4 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1 teaspoon full-flavor olive oil
brown rice or pasta (for serving, optional)

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ysabetwordsmith

I made this tonight. It disappeared very quickly. :D

"Snarf Snarf Chicken and Tomatoes"

Ingredients:
2 cups assorted cherry tomatoes, halved
half a sweet onion, sliced into petals
1 cup cooked chicken chunks
2 tablespoons olive oil
a pinch of Himalayan pink salt
a pinch of pepper
about 1/2 teaspoon basil flakes
2-3 tablespoons pomegranate vinaigrette
brown rice (for serving, optional)

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Current Mood: accomplished

alexcat

Growing up, we always had a certain meal that we ate on New Year's Day here in western North Carolina. The foods were eaten to ensure health, wealth and good luck for the coming year.

We ate black-eyed peas for luck, greens for wealth and hog's jowl for health. What did Y'all eat?

Here are how I prepare those foods:

Black Eyed Peas

1. Sort and wash the beans: Arrange the dried beans on a baking sheet and remove any debris or shriveled beans. Place the beans in a colander and run under cold water to wash anyway any dirt or dust.

2. Soak the beans: If you're cooking black-eyed peas the traditional way (i.e. stovetop method), then you'll need to soak them first. You can soak them one of two ways: 1) Cover them with water and add two tablespoons kosher salt per pound of beans. Soak overnight. 2) Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil. Turn off the heat and let them soak for an hour.

3. Cook the beans: Once your beans are done soaking, rinse and drain them. Add them to a pot over the stove and cover with at least two inches of water or stock. Add any salt or aromatics. Simmer until the beans are tender, about an hour. You can test them for doneness by either tasting them or mashing them against the side of the pot.

Greens
Southern Style Greens
If using fresh greens, wash thoroughly, cut out stems, and chop if desired. Boil in a large pot. Greens will wilt down a LOT. Cook them until they are as done as you like. You may season them with whatever seasonings you desire. Where I cam from, they were cooked with pork grease, rendered from frying sliced and salted pork fat or fatback. A little salt and pepper and you're set. Served with vinegar poured over them.
*My mother always brought greens to a boil and cooked them for several minutes then poured that water off and started with fresh water. This parboiling was done tio remove bitterness from some greens.

Hog's Jowl
Here in the south, they sell hog's jowl at this time of the year. It is basically a bacon made of the jowl portion of a hog. It is a mix of lean and fat and salted. It is cooked like bacon.

We also make corn bread to go with our meal.

Cornbread

1 cup self rising corn meal
3/4 cup buttermilk
less than 1/4 cup water

Stir batter until thin, like pancake batter. Pour into a small greased cast iron skillet and bake at 425 for 30 minutes or until the top is brown. Invert onto plate and slice.

So what do you eat on New Year's day?

nverland

General Tso’s Cauliflower
Total Time Prep: 25 min. Cook: 20 min. Makes 4 servings

Ingredients

Oil for deep-fat frying
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon baking powder
3/4 cup club soda
1 medium head cauliflower, cut into 1-inch florets (about 6 cups)

SAUCE:
1/4 cup orange juice
3 tablespoons sugar
3 tablespoons soy sauce
3 tablespoons vegetable broth
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons cornstarch
2 tablespoons canola oil
2 to 6 dried pasilla or other hot chilies, chopped
3 green onions, white part minced, green part thinly sliced
3 garlic cloves, minced
1 teaspoon grated fresh gingerroot
1/2 teaspoon grated orange zest
4 cups hot cooked rice

Directions

In an electric skillet or deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels.
For sauce, whisk together the first six ingredients; whisk in cornstarch until smooth.
In a large saucepan, heat canola oil over medium-high heat. Add chilies; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes.
Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.

Tips
Make certain your oil is hot enough when frying to ensure a crisp, not soggy, result. We recommend testing the temperature of the oil with a kitchen thermometer, as the settings on fryers are often pretty inaccurate.
Adjusting the spice-heat level of this recipe is super simple; just use more or fewer hot chilies. If you are highly sensitive to spiciness, omit the pepper entirely.

nverland

Thai-Glazed Corn

1/2 cup unsweetened coconut milk
1/4 cup soy sauce
2 tablespoons light brown sugar
1 tablespoon Asian fish sauce
1 tablespoon fresh lime juice
4 ears of corn, shucked
Chopped cilantro, for garnish
Finely grated Cotija cheese, for garnish
Lime wedges, for serving

In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes.
Light a grill. Grill the corn over medium heat, turning occasionally, until charred and tender, 10 to 15 minutes; brush with the glaze during the last 5 minutes. Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges

nverland

Cacio e Pepe Roasted Cauliflower
Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Yield: 2 to 4 people

Ingredients

1 head of cauliflower, cut into florets
3 tablespoons melted butter
½ to 1 teaspoon freshly cracked black pepper
½ cup freshly grated pecorino cheese, plus extra for sprinkling

Instructions

Preheat the oven to 425 degrees F.
Place the cauliflower florets on a baking sheet. I do not use foil or parchment for this - I feel that it compromises the crispness of the vegetables.
Drizzle the butter over the florets, then toss them well so all of them are covered. Sprinkle with the black pepper and toss. Cover with the pecorino cheese, tossing again.
Roast for 20 to 25 minutes, until the cauliflower is golden and roasted and the cheese is crisp on the baking sheet. Remove the pain and do an additional sprinkle of cheese. Let the pan sit for 2 to 3 minutes. Lift the cauliflower and crisped cheese off the sheet and onto a platter. Serve!

Note: pecorino is super salty so do not use salt in this recipe. If you feel that you need it, add a sprinkle of salt when roasting!

nverland

Loaded Cauliflower Casserole
active: 20 mins total: 1 hr Servings: 8

Ingredients

3 slices bacon
1 head cauliflower (about 2 pounds), cut into bite-size pieces
½ teaspoon ground pepper
¼ teaspoon salt
1 ¼ cups shredded sharp Cheddar cheese, divided
⅔ cup sour cream
4 scallions, sliced, divided

Directions

Step 1 - Preheat oven to 425 degrees F.
Step 2 - Place bacon in a large nonstick skillet over medium heat; cook until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and let cool. (Reserve the drippings in the pan.)
Step 3 - Combine cauliflower, pepper, salt and the bacon drippings in a 9-by-13-inch baking dish. Roast, stirring twice, until tender, about 35 minutes.
Step 4 - Meanwhile, combine 1 cup cheese, sour cream and half the scallions in a small bowl. When the cauliflower is tender, stir the cheese mixture into the cauliflower in the pan. Sprinkle with the remaining 1/4 cup cheese. Bake until hot, 5 to 7 minutes more.
Step 5 - Chop the cooled bacon. Sprinkle the hot casserole with the bacon and the remaining scallions.

ysabetwordsmith

"Orange-Ginger Chicken Stir-Fry"

Ingredients:

Sauce:
juice and zest of 1 mandarin orange
1 teaspoon Liber & Co. Blood Orange Cordial
1/4 cup ginger juice
1 tablespoon mirin
1 tablespoon cornstarch

Stir-fry:
2 tablespoons sunflower oil
2 garlic cloves, minced
1/2 sweet onion, sliced
half a 1.25 pound package of skinless, boneless chicken thighs
1 can baby corn, drained
9 oz. package of frozen sugar-snap peas or snow peas, steamed

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Current Mood: accomplished

nverland

Colcannon Potatoes
Total Time Prep: 25 min. Cook: 35 min. Makes 12 servings

Ingredients

1 medium head cabbage (about 2 pounds), shredded
4 pounds medium potatoes (about 8), peeled and quartered
2 cups whole milk
1 cup chopped green onions
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter, melted
Minced fresh parsley
Crumbled cooked bacon

Directions

Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish.
In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat.
Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.

nverland

Beer Battered BBQ Cauliflower Wings
Prep Time15 mins Cook Time30 mins Total Time40 mins Servings: 4

Ingredients

For the batter:
1/2 cup (80 g) rice flour
2 tablespoons tapioca starch or corn starch
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon baking powder
2 teaspoons BBQ seasoning or use 1 teaspoon paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon each of oregano, thyme, and parsley
1/2 cup (125 ml) of beer or use neutral club soda or use water
1 tsp oil

For the cauliflower:
4 cups cauliflower florets or 1 small head of cauliflower chopped into florets
1/2 cup (125 ml) BBQ sauce or more
2 teaspoons hot sauce

Instructions

In a bowl, add all the dry ingredients and mix well. Then add in the beer and 1 teaspoon oil to make the batter. The batter should be not be too thin. If it is not thick enough, you can add in a teaspoon or more of rice flour.
Once the batter is smooth, add in the cauliflower and toss well to coat.
Once the cauliflower is completely coated, transfer it to a parchment-lined baking sheet and bake at 425 degrees Fahrenheit (220c) for 25 minutes.
Check at 21 or 22 minutes to see if the cauliflower is done and is tender inside. If it is, then you can remove the cauliflower.
Add BBQ sauce and hot sauce to a shallow bowl and mix.
Add the cauliflower to the bowl where you mixed the BBQ sauce and hot sauce and toss well to coat.
Transfer the cauliflower back onto the baking sheet and bake for another 5-7 minutes.
Serve hot. Garnish with some green onions and serve with ranch if desired

Notes

if you don't have rice flour, you can use all-purpose flour. rice flour makes the cauliflower bites really crunchy
you can use your favorite store-bought barbecue sauce or mix some curry powder, BBQ seasoning or Cajun spice into ketchup
you can use club soda or water instead of beer
if you don't have BBQ seasoning, you can blend 1 teaspoon paprika, with 1/4 teaspoon onion powder, and 1/4 teaspoon each of oregano, thyme, and parsley

nverland

NOPALES A LA MEXICANA
Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Servings 2

Ingredients

1 tablespoon of vegetable or olive oil
2 cups Nopales chopped and cooked *
¼ cup White onion chopped
1 Garlic clove chopped
2 serrano peppers diced
1 cup Tomato chopped
2 sprigs of cilantro
Salt and pepper

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nverland

Malabar Spinach and Wild Mushroom Stir-fry

Ingredients

8 C Malabar spinach
1 T grapeseed oil
1 T minced garlic
1 T minced ginger
1 T minced scallion
2 T soy sauce
salt and pepper to taste
1 C dried assorted wild mushrooms, hydrated

Preparation

1. Wash leaves and spin-dry.

2. In a large saucepan or wok, heat the oil and add garlic, ginger, and scallion. Stir-fry for 3 minutes. Add soy sauce.

3. Stir in Malabar spinach and mushrooms, stir-fry for 3 minutes or until leaves are soft and wilted.

4. Taste and adjust seasoning with salt and pepper. Serve with steamed white rice.

nverland

Celeriac & Carrot Remoulade
Prep:10 mins Serves 6
This full-of-flavour side dish is ready in a flash, and a great way of getting one of your five-a-day

Ingredients

1 celeriac, shredded
1 large carrot, grated
small bunch dill, chopped
6 tbsp light mayonnaise
juice ½ lemon

Method

STEP 1

Put the vegetables in a large bowl with the dill. Mix the mayo and lemon juice and season well, before mixing thoroughly into the veg. Will keep covered in the fridge for up to 3 days.

nverland

Cauliflower Fritters
Active Time N/A Total Time 45 MIN Yield Serves: Makes about 3 dozen fritters

Ingredients

3 large egg whites
1/4 teaspoon freshly ground pepper
Salt
6 tablespoons whole-milk yogurt
1/2 teaspoon baking powder
Salmon caviar, for garnish
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/2 large head of cauliflower, florets finely chopped (2 cups)
1 1/2 teaspoons extra-virgin olive oil, plus more for frying

How to Make It
Step 1 - Preheat the oven to 350°. Bring a medium saucepan of salted water to a boil. Add the cauliflower and cook for 2 minutes. Drain well, then spread the cauliflower on a paper towel–lined baking sheet to cool; pat the cauliflower dry.
Step 2 - In a small bowl, combine 1/2 teaspoon of salt with the baking powder, cumin, coriander, pepper and allspice. In a large bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form. Fold in the cauliflower and the spice mixture.
Step 3 - Heat a large nonstick skillet. Very lightly oil the skillet. Drop tablespoons of the fritter batter into the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes. Transfer the fritters to a large rimmed baking sheet. Repeat with the remaining batter, coating the skillet with oil as needed.
Step 4 - In a small bowl, blend the yogurt with the 1 1/2 teaspoons of olive oil and season with salt. Reheat the fritters in the oven, about 2 minutes. Garnish each fritter with 1/2 teaspoon of yogurt sauce and some caviar. Transfer to a platter and serve.

Make Ahead
The fritters can be fried earlier in the day and kept at room temperature. Reheat before serving.