Category: Vegetable-related

Do-ahead · Grains · Nuts · Vegetable-related

Spiced Wheat Berry Pilaff

Belinda

This is another great one from a fellow food blogger. The spices in it are very ‘Thanksgiving-like”

Serves 8 -10

2 cups wheat berries
1/4 cup olive oil
3 cloves garlic, finely chopped
1/2 cup (about 3 oz) finely chopped dried apricots
1/2 cup pistachios, roughly chopped
1 tsp cinnamon
1 tsp cumin (I roast and grind mine as it has a better flavor)
1/2 tsp ground cardamon
Kosher salt and freshly ground black pepper, to taste
1/4 cup roughly chopped fresh mint
zest and juice of 1 lemon

Bring the wheat berries and 6 cups of water to a boil in a 2 qt saucepan over high heat; cook, stirring occasionally, until tender, about 45 minutes. Drain and set aside.
Heat the oil in a 12″ skillet over medium heat; add garlic and cook, stirring until soft, about  minute
Add wheat berries along with apricots, pistachios, cinnamon, cumin, cardamon, salt and pepper and cook stirring until warmed through and fragrant, abut 5 minutes or so.
Remove from the heat and stir in the mint, lemon zest and juice.

Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Ina Garten’s Spinach Gratin

Belinda1 Comment

This is a must in our home at Thanksgiving. It’s rich but oh so good!

Serves 8

4 tbsp (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 tsp freshly grated nutmeg
1 cup heavy cream
2 cups whole milk
3 lbs frozen chopped spinach (5x 10oz packages)
1 cup (at least) freshly grated parmesan cheese
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup (at least) grated Gruyere cheese

Preheat the oven to 425 degrees F
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes.
Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere cheese on top.
Bake for 20 minutes until hot and bubbly. Serve hot

Accompaniments · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable-related

Ginger cranberry sauce

Belinda

This is vibrant and tangy and the ginger gives it a somewhat exotic flavor.

1 large red onion cut into 1/4 inch dice
1 tbsp minced fresh ginger
1lb fresh cranberries
zest and juice of 3 large oranges
2 tbsp brown sugar
salt and pepper to taste

In a non-reactive saucepan coated lightly with oil on a medium heat, saute the onions, ginger and orange zest until soft, about 4 minutes.
Add the cranberries, orange juice, sugar and season.
Simmer for 30 minutes until very soft.
Check for seasoning and put aside until needed, or freeze until Thanksgiving/Christmas

Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Corn Casserole

Belinda

I am almost embarrassed to put this on the blog, as it’s so incredibly simple, but everyone loves it. My friend Helen asked me if I had a simple cornbread recipe so this is for her! This is a Paula Deene recipe, so don’t jump on the scales after you eat it!

Serves 6 – 12

1/2 cup butter, melted
1 (15 oz) can creamed corn
1 (15 oz) can sweet corn, drained
1 cup sour cream
1 (8 1/2 oz) box Jiffy corn muffin mix
1& 1/2 cups shredded cheddar cheese

Preheat the oven to 350 degrees
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter
Pour into a greased casserole dish.
Bake for 45 mins, or until golden brown
Remove from the oven and top with the cheddar cheese
Return to the oven for 5 to 10 mins until the cheese has melted
Let stand for 5 mins then serve warm

That’s it!!

Gluten Free · Grains · Vegetable-related

Spinach, mushroom and lemon pilaf (CleanCuisine)

Belinda

This is very easy and has a really clean zesty flavor.
It comes from the BBC Good Food website, always a great resource!

Ingredients

1/2 lb spinach, washed and roughly chopped
1 lemon, zested and juiced (you may not need to use the whole lemon in the recipe)
2 garlic cloves, crushed
2 tbsp butter
8oz basmati rice
4oz chestnut mushrooms, sliced
2 onions, finely sliced
14 fl oz chicken or vegetable broth
1 cinnamon stick
4 whole cloves
4 bruised green cardamon pods

Method

Cook the onion and garlic in the butter in a large shallow pan until soft and golden.
Add the mushrooms and cook until softened.
Add the spices and cook, stirring for 2 minutes, then stir in the rice, lemon zest and stock. Cover.
Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.
Serves  4 – 6 people

Asian flavors · Do-ahead · Gluten Free · Grains · Vegan · Vegetable-related

My brown rice salad with two sesame flavors

Belinda

This has a wonderful nutty flavor and is very moreish.

1 cup (at least) uncooked long or short grain brown rice
2 tbsp vegetable oil
2 tbsp fresh lemon juice
2 tsp toasted sesame oil
1 cup peeled and coarsely shredded carrots
A good handful of chopped cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
2 tsp sesame seeds, toasted in a dry skillet

Cook the rice according to the instructions on the packet. Drain and let stand, uncovered until cooled.

Whisk the oil, lemon  juice and sesame oil in a large bowl. Add the cooked, cooled rice, carrots and scallions and cilantro. Toss to blend and season if necessary.

Sprinkle with the chopped peanuts and sesame seeds, toss once and serve

Vegetable-related

Creamy avocado and white bean wrap

Belinda

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Serve with tortilla chips and salsa.

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2 tbsp cider vinegar
1 tbsp canola oil
2 tsp finely chopped canned chipotle chile in adobo sauce (see Note)
1/4 tsp salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tbsp minced red onion
4 8- to 10-inch whole-wheat wraps or tortillas

1. Whisk vinegar, oil, chipotle chili and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.
Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Jerusalem artichoke and mushroom dauphinoise

Belinda

This is almost sexy in it’s unctious creaminess!!
Make sure the artichokes are tender when you cook them, because when I cooked this the first time, they weren’t!

1 1/2 lbs Jerusalem artichokes (or sunchokes)
2 tbsp olive oil
1 sliced onion
2 crushed cloves of garlic
5 cups cremini mushrooms, sliced
1 cup creme fraiche or sour cream
2/3 cup light cream or whole cream
1 tbsp whole grain mustard
1 good pinch freshly grated nutmeg
1 lemon, grated zest only
1 heaped tbsp chopped fresh parsley
3/4 cup grated gruyere cheese

Preheat oven to 350 degrees
Cook artichokes in lightly salted boiling water for 15 minutes or until tender.
Meanwhile, heat 2 tbsp olive oil in a large pan. Add 1 sliced onion and 2 crushed cloves garlic and saute for 3 minutes until soft.
Increase the heat and add the sliced mushrooms and cook for 5 to 10 mins tossing occasionally, until golden.

Drain the artichokes and refresh under cold running water. Drain again and peel.
Slice any large artichokes into thirds and arrange in a shallow 1 1/4 quart dish with the mushroom mixture.

In a bowl mix together the sour cream, (or creme fraiche)  light cream, whole grain mustard, freshly grated nutmeg, grated zest of a lemon and chopped parsley. Season well and pour over the vegetables.
Sprinkle the top with the grated gruyere cheese and bake for 30 to 40 minutes until golden and bubbling.
Serve immediately.

 

Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Mock garlic mashed potatoes

Belinda

We eat these a lot and they contain no carbs!

 

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Serves 4

1 medium head cauliflower
1 tbsp cream cheese at room temperature
1/4 cup grated Parmesan cheese
1/2 tsp minced garlic
1/8 tsp straight chicken base or bouillon
1/8 tsp freshly ground black pepper
1/2 tsp chopped fresh or dried chives
1 tbsp butter

Clean and remove all the green leaves from a cauliflower. Put it into a steamer and steam until tender.
(You can also cut the cauliflower into florets and boil them till tender)
Drain well, do not let cool and pat the cooked cauliflower very dry with several layers of kitchen towel.

In a food processor puree the cauliflower with the cream cheese, parmesan, garlic,chicken base and pepper until almost smooth.
Garnish with chives and serve with pats of butter.

HINT- try roasting the garlic and adding a little fresh rosemary for a whole new taste!

Asian flavors · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable-related

Carrot puree with ginger and orange

Belinda

This is one of our favorite side dishes.

Serves 8

3 lbs carrots, peeled, cut into 1/2 inch rounds
4 tbsp sugar
1/3 cup freshly squeezed orange juice
1/2 stick butter, cut into pieces, room temperature
1 1/2 tbsp peeled, minced fresh ginger
1 tbsp grated orange zest
1 tbsp fresh lemon juice

Cook the carrots and 3 tbsp sugar in a large pot of boiling salted water until the carrots are very tender, about 25 minutes.
Drain well. Return carrots to same pot. Stir over medium heat until any excess moisture evaporates.

Meanwhile, bring the orange juice to a simmer in a heavy, small saucepan over medium heat. Add the butter, ginger and orange zest, whisk until the butter melts.
Whisk in the lemon juice and remaining 1 tbsp sugar.

Puree half the carrots and half the juice mixture in a food processor until smooth. transfer to a large bowl. Repeat with the remaining carrots and juice mixture.
Season to taste with salt and pepper. (Can be prepared 1 day ahead)
Cover and refrigerate.
Re-warm carrots in a microwave on high for about 4 minutes or re-warm in a saucepan over medium-low heat, stirring frequently.