Category: Vegetable sides

Gluten Free · Vegetable sides · Vegetable-related

Roasted parmesan crusted cauliflower

Belinda

Last night, we felt like something meatless, light and different, so I researched our most interesting vegetable and  found this recipe. I made it with the “Indian twist” ingredients and it was absolutely divine. I served it with a simple salad of Romaine lettuce, red onion, avocado and cold roasted beets that I happened to have in the fridge. The book I found it in is called “The Low-Carb Gourmet” by Karen Barnaby

Makes 4 – 6 servings

at least 2lb cauliflower (you will need more than you think as it can crumble on you)
2 tbsp extra virgin olive oil
1 large egg
2 tbsp whipping cream
2 cups freshly grated parmesan cheese
For the Indian twist
You can add 1/2 tsp turmeric, 2 tsp Garam Masala, and 1 tbsp roasted cumin seeds to the cream/egg mixture.

Remove the green leaves from the cauliflower and slice it into thin wedges, keeping the pieces no thicker than 1/2 inch. A few florets will fall off and crumble and that’s okay. Just set them aside.

Preheat the oven to 400 degrees F. Spread the oil on a rimmed baking sheet or put down a piece of parchment paper or non stick aluminum foil.

Beat the egg with the cream in a shallow bowl and season ( add the Indian spices if you are using them) and spread the grated parmesan cheese out on a plate.
Dip each side of the cauliflower wedges into the egg mixture, then press each side into the parmesan cheese.
Lay the pieces on the baking sheet.
When you are finished, mix the extra crumbled bits with the remaining eggs and cheese and put onto the baking sheet, flattening them down slightly.

Bake for 15 to 20 minutes or until browned on the bottom and easy to turn without the cheese sticking to the pan. Turn ver and bake for 10 minutes longer.

NOTE
You can also add other spices to the egg/cheese mixture like garlic powder, oregano, basil.

 

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

Brussel Sprout gratin

Belinda

This is a recipe from a fellow blogger called “The View from Great Island”
This will get you addicted to brussel sprouts if you weren’t already, like me!

Preheat the oven to 350F     I would say this serves 5 – 6 as a side dish, but 4 for a main dish.

5 – 6 cups brussel sprouts, trimmed and halved
4 slices bacon
3 shallots, sliced
Oliver oil
3 tbsp Marsala wine
Salt and freshly ground black pepper
2 heaped cups grated Gruyere cheese
2 tbsp butter
fresh thyme leaves
freshly ground nutmeg
zest of half a large lemon
1/2 cup heavy cream
1/2 cup whole milk

In a large pot, snip the bacon into 1 inch pieces and saute over medium heat till it starts to get brown and crisp.
Add in the shallots and brussel sprouts and saute for a few minutes.
Deglaze the pan with the Marsala wine, stirring up any brown bits from the bottom of the pan.
Put a little olive oil in the bottom of an oval gratin dish and spread out half of the sprouts in the dish.

Season well with salt and pepper, the fresh thyme leaves, lemon zest and a dash of nutmeg.
Sprinkle half of the cheese evenly over the top. Dot with a tbsp of the butter and season with salt and pepper.

Top with the remaining sprouts and the past cup of cheese. Dot with the last tbsp of butter.
Mix the milk and cream together and pour it gently over the whole dish.
Bake for about 40 minutes or until bubbly and browned.

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Braised coconut spinach with chick peas and lemon

Belinda

Poured over a roasted sweet potato, this is powerhouse vegan comfort food, with loads of flavor and solid sustenance from the chick peas and sweet potato.

Serves 4 s a main dish or 6 as a side

2 tsp oil or ghee
1 small yellow onion
4 large cloves of garlic, peeled and minced
1 heaped tbsp fresh ginger, grated
1/2 cup sun dried tomatoes, chopped. (If they’re in oil, drain them first.
1 large lemon, zested and juiced (about 2 tbsp juice)
1 dried hot red pepper or a dash of red pepper flakes (optional)
15 oz can chickpeas, drained
1lb baby spinach
15 oz can coconut milk
1 tsp salt, or more, to taste
1 tsp ground ginger

To serve

Whole roasted sweet potatoes
cilantro leaves, to garnish
toasted unsweetened coconut, to garnish

Directions

Heat the oil or ghee in a large deep Dutch oven or heavy pot over medium high heat.
Add the onion and cook for about 5 minutes, or until the onion is beginning to brown.
Add the garlic, ginger, sun dried tomatoes, lemon zest and red pepper, if using.
Cook for 3 minutes, stirring frequently.
Add the chick peas and cook ver high heat for  a few minutes or until they are beginning to turn golden and they are coated with the onion/garlic mixture.
Toss in the spinach, one handful at a time, this will take about 5 minutes. Stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next lot.
When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger and lemon juice.
Bring to a simmer then turn down the heat and cook for 10 minutes or until the chick peas are warm through.
Taste and add more salt and lemon  juice if necessary.
Serve hot over roasted sweet potatoes with cilantro leaves and toasted coconut to garnish.

Note

This is thick enough on it’s own to eat with a fork, it’s not terribly soupy, but it’s saucy enough to eat over pasta, rice, brown rice, quinoa or any other grain.

 

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

Easy cheesy zucchini bake

Belinda

I guess I’m going for some of the easier recipes at the moment. This is simple but very effective and even the children will like this. probably something to do with the cheese!

Makes 4 – 6 servings but can easily be doubled or trebled.

2 medium sized zucchini, cut in slices or half moon slices.
2 medium sized yellow squash, cut in slices or half moon slices.
4 tbsp of fresh chopped basil. (You can use less if you’re not a huge fan of basil)
2 – 4 tbsp thinly sliced fresh scallions (spring onions) depending on taste
1/2 to 3/4 tsp dried thyme
3/4 tsp garlic powder or more according to your taste
3/4 cup plus another 3/4 cup grated sharp cheddar, or any mixture of cheeses as long as there is plenty of flavor in the cheese.
1/2 to 3/4 coarsely grated parmesan cheese
Salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees.
Spray an 8 x 8 (or thereabouts) baking dish with oil or non stick spray
Wash the squashes and cut into slices or half moons. Wash the basil and spin dry or dry gently on paper towels and  finely chop.  Slice the scallions (spring onions)
Combine the sliced squashes, chopped basil, sliced green onions, dried thyme, garlic powder, both cheeses (remember to hold back the extra cheese for the topping) and stir with the vegetables until they are well coated with the cheese and herbs and well distributed.
Season with salt and freshly ground black pepper.
Put the mixture in the baking dish and bake uncovered for 25 to 30 minutes.

When the zucchini dish is nearly cooked through, take the baking dish out of the oven and sprinkle over the remaining grated cheese.
Put the dish back in the oven and bake for 15 minutes until the cheese is melted and lightly browned and the zucchini melted.
Serve hot.

Do-ahead · Egg based · Vegetable sides · Vegetable-related

Cheese-baked egg-stuffed tomatoes

Belinda
This Iraqi-inspired recipe is the stuff of Sunday evening suppers – nourishing, full of the taste of years gone by, but with a hint of the exotic propelling you into the week ahead.

Serves 4

The eggs are settled onto bread for two reasons: it stops them falling over, and it also serves to absorb some of the tomato-y goodness. Dishes served this way are known as tashreeb (which kind of means “drinking bread”), and it is a great way to cook – the bread somehow feels quite sinful, oozing with vegetable “dripping”, and what may be a simple vegetable concoction is rendered something more substantial and filling. It’s also a good way to use up not-quite-freshly-baked bread.
8 big tomatoes
olive oil
2 onions, chopped
4 garlic cloves, minced (optional)
1 teaspoon marjoram
½ teaspoon turmeric
salt and pepper
1 sheet khobez (or 3 pitta)
8 eggs
100g / 3½oz grated cheese
1 teaspoon za’atar
Cut the tops from the tomatoes, and scoop out the flesh inside using a pointy teaspoon (or a melon-baller, if anyone has such a thing any more). Put the tomato shells to one side, and chop the inside bits, retaining as much of the juice as possible. Heat a little oil in a pan and cook off the onion; when it becomes translucent add the garlic, marjoram and turmeric. After a few minutes, add the chopped tomato.
Toast the bread and lay it in the bottom of a greased oven dish. Preheat the oven to 180C / 350F / Gas mark 4.
Spoon a little of the oniony mix into each of the tomato shells, and smear the rest across the bread. Nestle the tomatoes into the dish, and then crack an egg inside each one. Top with cheese and a sprinkling of za’atar.
Bake in the oven for 15 minutes, or until the eggs have set. Serve with additional warm bread.
Vegetable sides · Vegetable-related

Scalloped tomatoes with garlic, basil and toasted croutons

Belinda1 Comment

Again, there’s something comforting but light about this recipe.

This is another Ina Garten recipe from  “How easy is that?”

5 tbsp good olive oil, divided
2 cups (1/2 inch dice) diced bread from a round, rustic loaf, crusts removed
3 lbs plum tomatoes, 1/2 inch diced (14 to 16 tomatoes)
1 tbsp minced garlic (3 cloves)
2 tbsp sugar
2 tsp Kosher salt
1 tsp freshly ground black pepper
1/2 cup julienned fresh basil leaves, lightly packed
1 heaped cup freshly grated parmesan cheese (Parmigiano Reggiano)

Preheat the oven to 350 degrees

Heat 3 tbsp of the olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir well to coat with the oil.
Cook over medium to medium high heat for 5 minutes, stirring often until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic,sugar, salt and pepper in a large bowl.
Add the tomato mixture to the bread cubes and continue to cook over medium heat, stirring often, for 5 minutes.
Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the parmesan cheese and drizzle with the remaining 2 tbsp of olive oil.
Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubble.
Serve hot or warm.

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

Roasted cauliflower and pear puree (CleanCuisine)

Belinda

Absolutely divine, different and dairy-free! Another great food blogger’s recipe.

Serves 2 but can easily be doubled

1 tbsp olive oil
1 cup of thinly sliced leek
1 medium cauliflower, chopped into small florets (about 1lb chopped cauliflower)
2 small pears, peeled, cored and diced
1/4 tsp salt
a few sprigs fresh thyme
2 tbsp vanilla unsweetened almond milk, warmed
1/4 tsp ground nutmeg

Preheat the oven to 375 F
Heat olive oil in a large, oven-safe skillet over medium heat.
When the oil is shimmering, add the sliced leeks and cook for about 5 minutes, stirring occasionally, until they are softened.
Add the cauliflower and pears and sprinkle with salt. Increase the heat to medium high and cook for another 6-8 minutes, until the cauliflower is lightly browned in spots.
Turn off the heat. Place the sprigs of thyme on top of the vegetables and tuck in.
transfer the skillet to the oven. Roast for 25- 30 minutes, turning once or twice until the cauliflower is very tender.
Remove the sprigs of thyme and set aside a few pieces of vegetables for garnish, if desired.
Place remaining vegetables in a food processor and add the almond milk and nutmeg.
Process until smooth and serve hot

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

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!!

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.