Category: Vegetable-related

Vegetable sides · Vegetable-related

Ultimate roast potatoes

Belinda


You will never need another recipe after making these!  A polenta crust and cooking in duck fat ensures the roast potatoes are perfectly crisp on the outside and fluffy on the inside

Serves 6
4lbs  potatoes, preferably Yukon Gold
8 tbsp duck fat
5 tbsp polenta grains

Preheat the oven to 400 F
Parboil the potatoes in salted water for about 10 minutes or until slightly tender when tested with a knife.
Drain well, return to the pan and cover with the lid.
Shake the  pan fairly vigorously to roughen the outsides of the potatoes.
Spoon the duck fat into a large roasting tin and place in the oven for 5 minutes or until the fat is hot and melted.
Sprinkle the polenta over the potatoes and toss to coat (this will make them extra crispy). Carefully tip the polenta-coated potatoes into the roasting tin and turn gently to coat in the hot duck fat.
Roast for about 45 minutes, or until crisp and golden brown.

 

 

 

 

Breakfast · Egg based · Gluten Free · Vegetable-related

Eggs poached in kale and tomato sauce

Belinda
Such a tasty, healthy dish for brunch or Sunday supper.
Serves 4 to 6
 3 tbsp extra virgin olive oil
1 yellow onion, peeled and minced
1 small carrot, scrubbed and minced
1 celery stalk, minced
3 tbsp Italian parsley, minced
1 large garlic clove, minced
1 small sprig fresh rosemary
1 to 2 sprigs fresh thyme
1 bunch kale, washed and finely chopped
1 tbsp tomato paste
1 x 28 oz can whole San Marzano tomatoes
Salt and pepper
4 to 6 large eggs (depending on how many each person wants to eat)
3 oz crumbled goat cheese, for serving (optional)
In a large, deep frying pan, heat your olive oil over medium heat until shimmering, then add the onion, carrot, celery and parsley.
Cook, stirring frequently, until deeply browned, about 10 mins.
Add the garlic, rosemary, thyme and cook for 1 minutes, then add the kale.
Cook, stirring, until the kale has softened somewhat, about 5 mins.
Add the tomato paste and canned tomatoes, plus their juice.
Smash up the tomatoes with a wooden spoon and add a few pinches of salt and pepper, cover the sauce and simmer for 8 to 10 mins . taste and add more salt and pepper to taste.
 Use your wooden spoon to make wells in the sauce for your eggs.
Crack each of the eggs into it’s well and sprinkle them with a little more salt and pepper.
Cover the pan and cook over low heat until the egg whites have set but the yolks  are still runny, about 5 mins.
Crumble the goat cheese over the eggs, if using, and serve warm.
Crusty bread for mopping up the sauce is a great idea too.

Breakfast · Egg based · Gluten Free · Vegetable-related

Simple, wonderful baked eggs

Belinda

This recipe reminds me of my mother, as she would have one of these waiting for me in the oven when I came home for lunch from school as a small child. My school was on the same block as our house. These are great for all generations to eat.

There are so many variations to this dish. You can add fresh herbs, or spinach, you can grate sharp cheddar and sprinkle it over the top, you can put a slice of tomato on the bottom or top of the dish, add a chopped cooked rasher of bacon to it and  on…

Here is the basic recipe and it’s so comforting to eat. Get as creative as you like with it, it can take it.

This recipe serves 6

1 tbsp butter
6 large eggs
1 tsp freshly ground black pepper
3/4 tsp salt
2 tbsp cream
1 cup grated mature cheddar cheese (optional, but nice!)

Preheat the oven to 350 F
Coat each 6 oz ramekin dish or custard cups with 1/2 tsp butter.
Break 1 egg into each prepared dish.
Sprinkle the eggs with some pepper and salt and spoon 1 tsp cream over each egg.
Sprinkle with some grated cheddar cheese if you like and place the ramekins in a 13 x 9” baking dish.
Add hot  water to the baking dish to a depth of 1 1/4 inches.
Bake the eggs for 25 minutes or until they are set and the cheese is nicely melted

 

Do-ahead · Meat · Vegetable sides · Vegetable-related

French potato, bacon and Reblochon Tart (Tartiflette)

Belinda

This is like having a big earthy, creamy, comforting hug. Something we ALL need occasionally, so treat yourself!
Roblochon cheese is a soft washed-rind cheese from the French Alps. You can get it in good cheese stores, or online and occasionally even really good supermarkets have it, but if you really HAVE to substitute it, then try an Epoisse or a Chaumes.

Serves 6 to 8

3 tbsp unsalted butter
8 oz slab bacon, cut into 1” strips about 1/2” thick
1 medium yellow onion, thinly sliced
1/2 cup dry white wine
1 1/2 lbs yukon gold or waxy potatoes, peeled and thinly sliced
kosher salt and ground pepper
1 lb reblochon cheese, sliced 1/4” think

Heat the oven to 375 F
Grease an oval 2 1/2 qt casserole dish with 2 tbsp butter.
Heat the remaining butter and the bacon in a 12”skillet over medium heat.
Cook until the bacon is slightly crispy, 10 to 12 minutes.
Using a slotted spoon, transfer the bacon to paper towels to drain.
Add the onion and cook until slightly caramelized, 7 to 10 minutes.
Add the wine and bring to the boil.
Reduce the heat to medium, cook until reduced by half, about 3 minutes.
Stir in the potatoes, salt and pepper and cook until just tender, 8 to 10 minutes.
Spread half the potato mixture evenly in the prepared dish and top with half each of the reserved bacon and the cheese.
Repeat with the remaining potato mixture, bacon and cheese and bake until the top is browned and the filling is bubbling, about 30 minutes.

Gluten Free · Vegetable sides · Vegetable-related

Whole roasted cauliflower with whipped goat and feta cheese

Belinda

Some recipes are just plain genius and this is one of them. The cauliflower cooked in this winey, punchy broth, then roasted – whole- results in a brown and crackly masterpiece, topped with a creamy tangy sauce.
You MUST try this one from Bon Appetite magazine

Serves 4 to 6

Roasted cauliflower

1 head cauliflower, whole, stem trimmed and leaves removed
2 1/2 cups dry white wine
1/3 cup olive oil plus more for serving
1/4 cup kosher salt
3 tbsp fresh lemon juice
2 tbsp unsalted butter
1 tbsp crushed red pepper flakes (or to taste)
1 tbsp sugar
1 bay leaf
Coarse sea salt for serving

Heat the oven to 475 F. Bring the wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf and 8 cups of water to the boil in a large pot.
Carefully lower in the cauliflower, reduce the heat and simmer, turning occasionally, until a knife easily inserts in to the center, 15 to 20 minutes.
Using 2 slotted spoons or a mesh strainer, transfer the cauliflower to a rimmed baking sheet or roasting pan, draining well.
Roast, rotating the pan halfway through the cooking, until brown all over, say 30 to 40 minutes.
Transfer the cauliflower to a plate.
Drizzle with oil, and sprinkle with sea salt.
Serve with the whipped goat cheese (see below for recipe)

Whipped goat cheese

4 oz fresh goat cheese
3 oz cream cheese
3 oz feta cheese
1/3 cup heavy cream
2 tbsp olive oil, plus more for serving

Blend the goat cheese, cream cheese, feta, cream and 2 tbsp olive oil in a food processor until smooth. Season with sea salt.
Transfer the whipped goat cheese to a serving bowl and drizzle with olive oil.

Note-  Whipped goat cheese can be made one day ahead. Cover and chill in the fridge

Gluten Free · Grains · Nuts · Salad · Vegetable-related

Wild rice, tomato, mozzarella, pistachio and mint salad with tangy yoghurt dressing

Belinda

A very healthy, interesting salad. A winner! Another great recipe from Aida Mollenkamp

1/2 cup uncooked wild rice
1/2 cup plain Greek yoghurt
4 tbsp extra virgin olive oil, plus extra for the tomatoes
3 tbsp champagne vinegar
Kosher salt and grund black pepper
pinch of sugar
1lb grape or cherry tomatoes
5 oz mixed baby greens such as kale, chard and tatsoi
8 green onions (scallions) , white and pale green parts thinly sliced
1/2 cup finely chopped pistachios
1/2 oz fresh mint, leaves torn just before serving
8 oz (or one large piece) of buffalo mozzarella

For the wild rice – Place 2 cups water or broth in a small saucepan and bring to a boil over high heat. Add a pinch of salt and stir in the wild rice. Bring everything back to a boil before reducing the heat to low to maintain a simmer.
Cook until the rice is chewy and tender but the grain is still intact, about 35 to 45 minutes.
Drain the rice in a sieve or fine-mesh colander, turn out onto a rimmed baking sheet and spread it out to cool.
Meanwhile, make the dressing.

For the dressing – Combine the yoghurt, olive oil, vinegar and a splash of water in a jar, close, and shake until well incorporated. To taste, dip a lettuce leaf in the dressing then add more sugar, salt or pepper , as desired.

For the salad – Halve the tomatoes and combine with a glug of oil and a pinch of salt, toss to coat and set aside briefly, at least 5 minutes. Meanwhile, tear the mozzarella into small chunks or if they’re ciliegine tear them in half.

When ready to serve, arrange the greens , tomatoes (without any juices) and scallions on a serving platter.
Toss the cooked wild rice with half of the dressing, then add to the salad.
Top with mozzarella, pistachios and mint and serve with additional dressing on the side

Appetizer Vegetarian · Vegetable-related

Golden beet and leek fritters with yoghurt and lemon sauce

Belinda

I’m always on the lookout for interesting vegetarian options for dinner and this is a really light and lovely starter from a fellow blogger.

Yields 12 fritters

3 medium golden beets, peeled and shredded
3 leeks, trimmed, cleaned and thinly sliced
1/4 cup garbanzo bean flour (or all purpose flour)
1 large egg, well beaten
1/2 tsp ground cumin (I roast my own)
1/2 tsp ground coriander
1/2 tsp yellow mustard seeds
1 tsp salt
1 tsp freshly cracked black pepper
olive oil for frying

For the sauce
1/2 cup yoghurt
juice of 1/2 lemon

Toss the shredded beets, leeks, egg, flour, spices, salt and pepper together on a bowl.

Blend the yoghurt and lemon to make the sauce
Coat the bottom of a cast iron or other heavy skillet with olive oil
When the oil is hot, drop tablespoons of the beet mixture into the pan, flattening them out into rounds. You should hear a strong sizzle when the mixture hits the pan, or your oil isn’t hot enough.
Cook until golden and tender, about 3 minutes per side.
Drain on paper towels and serve hot with the lemon yoghurt

Asian flavors · Vegetable sides · Vegetable-related · Whole30 compliant

Quick roasted Brussels sprouts with coconut ginger sauce

Belinda

Okay, one more Brussels sprout recipe, because it’s so different!

Serve 2

Spicy coconut ginger sauce
1/2 cup light coconut milk
1 1/2 tsp freshly grated ginger
1 tsp sugar or Agave nectar (optional)
1 tsp reduced sodium tamari, soy sauce or coconut aminos
1/2 to 2 tsp chili garlic sauce, to taste
1 tsp rice vinegar (or lime juice)

The Brussels sprouts
3/4 lb Brussels sprouts, nubby ends cut off and sliced in half. Use smaller sprouts
1 tbsp coconut oil
A sprinkle of sea salt

Preheat your broiler. In a small saucepan over medium heat, combine the coconut milk, ginger and sugar/agave nectar. Add the chili garlic sauce, to taste. Whisk the ingredients together and simmer for a couple of minutes to infuse the flavors., stirring often. Remove the pan from the heat and stir in the rice vinegar/lime juice.

Set a 12 inch cast iron skillet over medium heat on the stove. Let it heat up for 2 to 3 minutes.
It should be so hot that a few drops of water sizzle and quickly disappear after contact.

Toss the prepared Brussels sprouts with the coconut oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of the oil.
Once the pan is hot, dump the sprouts into the pan and quickly rearrange them so the flat side is down. Let them cook for about 2 minutes, or until they are starting to brown on the bottom.

Transfer the pan to the broiler. Let the Brussels sprouts broil for about 3 minutes. Check them for doneness – their tops should be a little browned and the bottoms caramelized.

Transfer the sprouts to a bowl and drizzle the coconut ginger sauce over them and serve

Vegetable sides · Vegetable-related

Roasted pesto, parmesan vegetable traybake

Belinda

Yesterday, I did another traybake. I was on my own so decided to cut up a whole pile of vegetables, toss them with a container of pesto sauce from Trader Joes, lots of garlic, and when they were 3/4 through with the roasting, I threw at least half a container of grated Parmigiano Reggiano cheese over everything and roasted it till it was all melted and browned.
It was divine and so healthy!

Preheat oven to 350 F

Vegetables

 You can choose whatever is in your fridge, but I used;
3 leeks, sliced into 1 inch slices
1lb Brussel Sprouts, trimmed
1/2 large cauliflower broken into florets
2 large red onions, cubed into 1 “ pieces
2 Delicata squash, unpeeled and cubed into 1” pieces
2 zucchini, cut into 1 “ slices

6 large cloves garlic, crushed
1 container Trader Joes pesto sauce (8oz)
6 oz (at least) grated Parmigano Reggiano

Put all the vegetables into a very large bowl then season well and add the garlic and pesto sauce.

Mix together well with your hands and tip all the contents out onto a large baking tray with shallow sides, like the one in the picture.

Roast the vegetables for 25 mins then turn all the vegetables to avoid burning and continue to roast for another 20 minutes.
Sprinkle with plenty of grated cheese and return to oven, turning the oven up to 400F for another 15 to 20 minutes until toasty and melted.

Serve on it’s own, or with a salad

 

Gluten Free · Meat · Vegetable sides · Vegetable-related

Double stuffed butternut squash

Belinda

What is even better than stuffed baked potatoes? These!
Butternut squash is mashed with lots of cheese and bacon, then stuffed back into the squash and baked to make this gorgeous and comforting dish

Serves 4 but can easily be doubled

2 butternut squash (1 1/2 to 2 lbs each
Extra virgin olive oil
salt and pepper
freshly grated nutmeg
1lb bacon
2 to 3 cups very sharp cheddar cheese, divided
1 cup good parmesan cheese, grated and divided
1 cup ricotta cheese
2 tsp dried rubbed sage
1 tsp dried thyme
thinly sliced green onions

Preheat the oven to 425 F
Halve each butternut squash lengthwise and remove the seeds. Place cut side up on a foil-lined baking sheet, drizzle with olive oil then season with salt and pepper and freshly grated nutmeg.
Roast just until tender, about 35 to 40 mins. Remove from the oven and let cool slightly.
Decrease the oven temperature to 375 F

Cut the bacon into small pieces, then cook in a skillet until browned. Remove with a slotted spoon to a paper towel lined plate.

When the squash is cool enough to handle, carefully scoop out the flesh, leaving about 1/4” around the edges to keep the squash intact.
Mash the squash flesh with 1 1/2 cups of the cheddar, 1/2 cup of the parmesan, all of the ricotta, sage and thyme.
Add in half of the bacon, season and stir to combine.
Stuff the squash shells with the mashed squash.
Top with the remaining cheddar cheese and parmesan.
Bake until heated through and the cheese on top has melted, about 20 minutes.
Garnish with the green onions and remaining bacon