Tag: Vegetable

Appetizers

Recipe—Buffalo Cauliflower Bites

Diva di Cucina

I am a girl who loves her boneless buffalo wings, just not all the calories that come with the batter fried chicken. This is a fabulous adaptation of the classic American appetizer. My husband isn’t really a fan of buffalo chicken but he really enjoyed these to my surprise. To be honest, the two of us finished off the entire batch over some Sunday football and I was guilt free! This is a really great appetizer that is not only quick but incredibly easy. Enjoy!

INGREDIENTS
1 head of cauliflower, cut into bite size pieces
1/2 c buttermilk
1/2 c flour
1 tsp garlic salt
1/2 c buffalo sauce (I love Frank’s Red Hot Buffalo Wings Sauce!)
1 tbsp butter, melted

GARNISHES
bleu cheese dressing
celery and/or carrots

STEPS

  • Preheat oven to 350º.
  • In a large bowl whisk together buttermilk, flour, and garlic salt until smooth. (If the batter seems too thick add more buttermilk a tablespoon at a time. You want it to be slightly thick so that it sticks to the cauliflower. If it is too runny the batter will all drip off while baking.)
  • Place the cauliflower into the bowl of batter and gently toss to coat.
  • Spread the battered cauliflower out on a greased baking dish making sure to shake off any excess batter.
  • Bake for 20–25 minutes turning once until some of the edges turn a nice golden color.
  • While the cauliflower is baking combine the buffalo sauce and melted butter in a small bowl.
  • Remove the cauliflower from the oven and drizzle the buffalo sauce mixture over the top and toss to coat.
  • Return the cauliflower to the oven and bake for an additional 5–10 minutes.
  • Remove the finished cauliflower from the oven and plate with some fresh veggies and a side of bleu cheese dressing.

 

Note (added 01/13/14): Many people have asked about the texture. The batter becomes more like a soft breading on the outside rather than crispy. To get a crispy texture try frying the battered cauliflower. And be sure to shake of excess batter as you place it on the baking sheet so that the cauliflower is lightly coated.

Soups

Recipe—Best Ever Butternut Squash Soup

Diva di Cucina

I know the title of the recipe carries a big name, but it’s true, this is the BEST EVER butternut squash soup. Most butternut squash soups taste like squash puree and not much else, but this soup has so many flavors and a lot of depth. I absolutely love this stuff. It actually worked out that this recipe was my best use yet of my delivered organic produce. I ended up having the first five ingredients in last weeks box. Score! It was a sign that this soup was meant to be. One thing that I really love about this soup is that it is thick because of all the veggies in there, not because of any flour or cornstarch like most soups. If you are looking for a fabulous fall soup, look no further. This will fit the bill.

Notes: Most of your time making this recipe will be spent chopping veggies. To save some time, you can buy packages of pre-chopped butternut squash at the store. It will cost a little more but will shave off quite a bit of prep time.

This soup can be made vegetarian but cutting out the bacon and replacing the chicken broth with vegetable broth.

You can use a hand mixer or blender to process the mixture. The hand mixer will give you a slightly chunkier soup and the blender will give you a really smooth one. If you use a hand mixer be sure you don’t use a non-stick pot, as the hand mixer will destroy it. If using a blender you will need to do it in batches. I recommend placing a towel over the top of your blender and holding the lid firmly in place as the heat will make the lid blow off and it makes a huge hot mess and can burn you if not secured.

INGREDIENTS
8 slices bacon, chopped
1 large yellow onion, chopped
2 large carrots, peeled and chopped
3 celery ribs, chopped
1 green apple, peeled and chopped
1 tbsp garlic, minced
2 medium butternut squash, peeled and chopped
32 oz chicken broth
2 tbsp lime juice
1 1/2 tbsp honey
2 tsp salt
1 tsp black pepper
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
1 c heavy whipping cream
crème fraîche or sour cream (for garnish)

STEPS

  • In a large soup pot, cook bacon over medium-high heat.
  • Remove bacon and drain off grease leaving 2 tbsp in the bottom of the pot.
  • Sauté onions and carrots in the bacon drippings for about 5 minutes.
  • Add in the celery, apples, and garlic and sauté for another 5 minutes.
  • Add in the squash and broth.
  • Bring pot to a boil, reduce heat and simmer for 20–25 minutes or until all produce is fork tender.
  • Remove pot from heat.
  • Using a hand mixer or blender process the mixture until smooth. (See above note) If you use a blender return the soup to the pot.
  • Stir in the lime juice, honey, salt, pepper, allspice, nutmeg, cayenne pepper, and whipping cream.
  • Simmer soup for 10–15 minutes or until thickened.
  • Using a ladle serve the soup into a bowl and top with crumbled bacon and a dollop of crème fraîche or sour cream.

Recipe adapted from Southern Living.

Appetizers, Dinners, Side Dishes, Snacks

Recipe—Butternut Squash Crisps

Diva di Cucina

Over the past couple of weeks I have been getting squash on a regular basis from my produce delivery. I’ve been having fun trying to come up with creative ways to prepare them. These butternut squash crisps are a cross between potato chips and potato wedges, but with squash. They’re a fun way to enjoy this popular fall veggie. My son loves sauce so if you or your kids are the same way serve it with a little side of ranch. Happy dipping!

Note: For a crispier squash cut the slices thin otherwise they may come out soggy.

INGREDIENTS
1 butternut squash
2 tsp olive oil
1/3 c breadcrumbs
1/2 c grated parmesan cheese
1 garlic clove, minced
1/4 c parsley, chopped
1 tsp thyme
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Peel the squash using a vegetable peeler.
  • Cut the ends off and slice in half lengthwise.
  • Scoop out all the seeds and stringy pulp.
  • Cut into 1/4” slices or smaller. The thinner they are the crispier they will be.
  • Put the slices of squash in a bowl and drizzle with olive oil. Toss to coat evenly.
  • Spread the squash out in a single layer on a parchment lined baking sheet making sure they don’t overlap. You may need to use two sheets.
  • In a blender pulse together breadcrumbs, parmesan, garlic, parsley, thyme, salt and pepper.
  • Sprinkle the topping over the squash slices.
  • Bake squash for 25–30 minutes until the tops of the “crisps” are golden brown.
Dinners

Recipe—Sweet Potato Burritos

Diva di Cucina

I have always been a lover of sweet potatoes… at Thanksgiving. Besides the typical mashed sweet potatoes I make with candied pecans and then of course the trending sweet potato fries I just don’t really cook with them that often. Not because I don’t love them, but because I just really only know one or two ways to make them. The other night I saw recipe for Mexican stuffed sweet potatoes and I thought to myself, okay interesting. And then the next week I happened to get two perfect sweet potatoes in my organic produce box. Coincidence, I think not. I knew these sweet potatoes were destined to be something different and fabulous. They became the primary filling for sweet potato burritos. And they were wonderful! These sweet potato burritos are flavor packed, healthy, and unlike anything you have ever had before. The sweet potato really takes on a while new identity when mixed with these strong Mexican flavors. Since I am trying to serve one vegetarian meal a week in our house these were perfect but they would also be great with some grilled chicken or even an added scoop of rice. Why not try something totally unique and give these a try.

Note: This makes approximately 8 burritos. I wrapped my extras up in saran wrap minus the avocado and they freeze and reheat great. Perfect for a speedy lunch later down the road!

INGREDIENTS
2 large sweet potatoes
15.25 oz canned corn, drained
1 tbsp butter
1/2 yellow onion, chopped
1 tbsp garlic, minced
1 jalapeño, deseeded and chopped
15.25 oz black beans, drained and rinsed
2 oz cream cheese
1/3 c sour cream
1 tsp salt
1 tsp cumin
1 tsp chili powder
2 tbsp lime juice
1/2 c cilantro, chopped
8 burrito sized tortillas
1–2 c pepper jack, cheese shredded
1 avocado, sliced

STEPS

  • Preheat oven to 350º.
  • Bake the sweet potatoes for 45–60 minutes or until they are fork tender.
  • Remove the sweet potatoes from the oven and allow to cool.
  • While sweet potatoes are cooling place the corn in a large skillet and cook over medium-high heat. Roast the corn for several minutes before stirring. Let it roast for a few more minutes until the corn is brown and roasted on the outside.
  • Add in the butter, onion, garlic, and jalapeño and cook until onions are translucent.
  • Add the black beans to the skillet and allow to continue cooking on lowest heat.
  • Cut the sweet potatoes in half and scoop out the meaty insides into a bowl.
  • Coarsely mash the sweet potatoes with the cream cheese, sour cream, salt, cumin, chili powder, and lime juice. Stir in the cilantro.
  • Heat up your tortillas in the microwave or stovetop.
  • Spread each tortilla with a layer of the sweet potato mash and add a scoopful of the corn mixture to the middle. Sprinkle with shredded cheese and add in the avoado.  Roll up the burrito and continue repeating until all the fillings are gone.
  • As you finish each burrito place them in a baking dish.
  • Bake burritos in the oven for 10 minutes to melt the cheese and brown the tops of the burritos.
  • Remove burritos from the oven and serve.
Dinners, Side Dishes

Recipe—Cheesy Broccoli Gratin

Diva di Cucina

I love my raw veggies, I really truly do but sometimes it can be tough to get my little guy to eat enough of them. What better way to get kids to eat their broccoli than covering it in cheese, ooey gooey bubbling cheese? This is a totally decadent way to enjoy the little green trees. The sauce just melts into the broccoli florets and the top gets a perfect little crisp to it. While this is written as a broccoli gratin I added in carrots too since I had them on hand and they needed to get used. It goes great with or without them. I love serving this dish with a side of grilled meat. Yum! Talk about a perfect comfort food for this fall and winter.

Note: Leave out the panko and you have an indulgent low-carb side dish.

INGREDIENTS
1 lb fresh broccoli florets
2 carrots, thinly sliced (optional)
1/3 c mayonnaise
1/3 c milk
1 tsp mustard
1/4 tsp garlic powder
salt and pepper
1 1/2 c shredded cheddar or Swiss cheese
2/3 c panko or bread crumbs

STEPS

  • Preheat oven to 350º.
  • Steam broccoli and carrots for a few minutes making sure they still have a little crunch to them.
  • In a large bowl whisk together mayonnaise, milk, mustard, garlic powder, salt, and pepper.
  • Add in the cheese and stir until combined.
  • Gently mix in the cooked broccoli and carrots until they’re evenly coated.
  • Pour the broccoli mix into a 9” x 9” greased baking dish.
  • Sprinkle the panko over the top
  • Bake for 14–18 minutes or until the cheese is melted and bubbly and the panko is a golden brown.
Dinners, Side Dishes

Recipe—Ratatouille

Diva di Cucina

Ratatouille Over Penne

When most people hear the word ratatouille they think of a movie about a little rat named Remy who dreams about becoming a chef. Ratatouille is not just a very cute Pixar movie; it is also a delicious dish loaded with succulent Mediterranean vegetables that your family is sure to enjoy.

Ratatouille is a traditional French vegetable stew that originated in Nice. The full name is ratatouille niçoise. It is a flavorful, hearty, low calorie fare that can be served as an excellent main dish, to accompany a protein, or tossed with pasta. This recipe is a great way to utilize all those wonderful summer garden veggies that are in season. Aside from all the chopping this recipe is very easy to prepare.

Ratatouille

I will state that this makes a pretty hearty amount so you will probably have leftovers unless you are serving a whole army. The leftovers are incredible, as the flavors seem to intensify with time. I made lasagna with my leftovers and I must say it is one of the best lasagnas I have ever had! The big chunky vegetables were awesome, especially when I paired them with Italian sausage and some ricotta. I will be sure to share that recipe with you next. Delish!

INGREDIENTS
1/4 c olive oil
1 yellow onion, chopped
4 cloves garlic, minced
1 eggplant, cut into 1/2-inch cubes
2 zucchini, cut into 1/2-inch cubes
Coarse salt and ground pepper
1 yellow bell pepper, deseeded and cut into 1/2-inch cubes
1 red bell pepper, deseeded and cut into 1/2-inch cubes
15 oz can diced tomatoes
1/2 tsp dried thyme
1/4 c fresh basil, chopped

STEPS

  • In a large pot that has a lid, heat olive oil over medium heat.
  • Cook onions until soft, about 5 minutes.
  • Stir in garlic and cook for about 1 min.
  • Add in eggplant and zucchini and season with salt and pepper.
  • Add 1/2 cup of water, cover, and simmer stirring once until vegetables begin to soften, about 5 minutes.
  • Stir in bell peppers, cover, and simmer for another 5 minutes.
  • Add in tomatoes and thyme and bring to a boil.
  • Reduce heat to medium-low and cover.
  • Stir occasionally until vegetables are cooked to desired consistency. Mine take about 12–15 minutes.
  • Remove from heat, stir in basil, and serve immediately.
Appetizers, Side Dishes, Snacks

Recipe—Kale Chips

Diva di Cucina

I am someone who does all my menu planning and grocery shopping on the weekend so that I don’t have to worry about making any extra trips to the grocery store during the week. Being the working mom of a toddler keeps me busy enough Monday–Friday. I receive my produce delivery early in the week and one of my recent deliveries had an unexpected bunch of kale that didn’t really fit with anything I had planned on the dinner menu. I decided to use it for a healthy after school snack for my munchkin.

I have seen kale chips popping up all over the place so thought I would give them a try. While they may not look ultra appealing, they are delicious! My son and I gobbled them up. They are so addicting! Even my son kept coming in to the kitchen asking for more chips. While they totally taste best fresh out of the oven, they were still good the next day. They just loose some of that fresh crispiness over time. These are a perfect snack for those people watching their carbs or calories and they really were quick and easy to make. Perfect for snacking!

INGREDIENTS
1 bunch kale
olive oil
kosher or sea salt

STEPS

  • Preheat oven to 350º.
  • Tear the kale leaves into bite sized pieces stripping out the inner stalks.
  • Wash well in water and dry as much as you can. (I used my salad spinner and it worked great!)
  • Evenly distribute the leaf pieces on a large cookie sheet and drizzle with olive oil.
  • Toss to coat.
  • Sprinkle with salt.
  • Place in oven and bake for 10–15 minutes or until the kale is crisp.
  • Best enjoyed while warm and fresh!
Salads, Side Dishes

Recipe—Kohlrabi Dill Coleslaw

Diva di Cucina

A couple of weeks ago in my produce box I got a green turnip like item that had leafy greens coming out of the top and sides. I thought what on earth is this funny looking vegetable. Turns out it was kohlrabi and that I love it!

Kohlrabi is a member of the cabbage family and it looks like a light green turnip. It is crisp like an apple and has a bit of a bite to it like a radish but a mild sweetness to it similar to a coconut. I would like to say kohlrabi is delicious and I am hooked on it! I am forever a fan of this fabulous vegetable. It makes the greatest coleslaw ever!

My husband is not a huge fan of coleslaw or dill and when he ate this, the exact words out of his mouth were, “Oh my god babe, this is so good.” We both went back for seconds.This is not overly sweet like many typical types of coleslaw so it was the perfect low-carb complement to the sweet bbq sauce I used on my ribs. It was nice and crunchy and the bit of dill gave it a wonderful freshness. Kohlrabi dill coleslaw will be a regular summer side dish in our house from here on out!

INGREDIENTS
2 tbsp very finely chopped onions
1/3 c sour cream
1/3 c mayonnaise
1/2 tbsp mustard
1 tbsp lemon juice
1 tbsp fresh dill, chopped
2 tbsp parsley, chopped
salt and pepper
2 kohlrabi, peeled and grated
2 carrots, peeled and grated

STEPS

  • In a large bowl whisk together onions, sour cream, mayonnaise, mustard, lemon juice, dill, parsley, salt and pepper.
  • Mix in shredded kohlrabi and carrots.
Brunch, Dinners

Recipe—Chard and Mushroom Frittata

Diva di Cucina

By now you probably know, or have read that, I recently signed up for organic produce delivery. It’s always fun trying to come up with recipes that utilize as many of the ingredients as possible. I feel like I’m on an episode of Food Network’s Chopped. One of my latest boxes included red chard, crimini mushrooms, and green onions. As soon as I saw the produce I knew I had to make a frittata.

A frittata is an Italian version of an omelet and it somehow seems much fancier. Rather than having the ingredients as a filling like an omelet, a frittata’s ingredients are mixed into the eggs. Frittatas are typically started on the stovetop, finished in the oven, and served as slices. While it is typical to cook a frittata in a cast iron skillet I use a pie dish. Frittatas are fabulous in that they can be served for any meal and they are great for reheating. A frittata can be made up of any combination of ingredients so have some fun and get creative.

One of the many benefits of a frittata is that it’s a great way to get in some vegetables. Frittatas are low carb and are a healthy alternative to a cheesy omelet. I made this for dinner along with some sourdough toast and it was so quick and easy. Swiss chard is one of my favorite leafy vegetables and it is a fabulous source of vitamins, minerals, antioxidants, and fiber. It goes great when sautéed with garlic and is a wonderful complement to the earthy flavor of crimini mushrooms. I was very pleased with how this recipe turned out and will most certainly be making it again.

 Note: If chard is not available, spinach is a great substitute. 

INGREDIENTS
2 tbsp olive oil
2 c crimini mushrooms, thinly sliced
1 tbsp garlic, minced
1 bunch red chard, thoroughly washed
8 eggs
2 tbsp milk
2 green onions, sliced
salt and pepper
1/2 c Parmesan cheese

STEPS

  • Preheat oven to 375º.
  • Separate the stems from the leaves of the chard.
  • Roll the leaves of the chard up together and slice into strips about a 1/2” wide.
  • In a large skillet heat the olive oil over medium-high heat.
  • Add the mushrooms and garlic and cook until mushrooms are soft and lightly browned, about 10 minutes.
  • Add the chard to the skillet and cook until limp but still a bright green color, about 4 minutes.
  • Remove skillet from heat and transfer veggies to a greased pie dish making sure that the veggies are distributed evenly.
  • In a medium bowl whisk together eggs, milk, green onions, and salt and pepper.
  • Pour the egg mixture over the veggies making sure that the mixture covers the dish completely.
  • Bake for 20–25 minutes or until eggs appear set.
  • Sprinkle with the cheese and finish under the broiler for an additional 3 minutes.
  • Remove from oven and allow to cool for a minute.
  • Cut into slices and serve.
Side Dishes

Recipe—Sautéed Dandelions

Diva di Cucina

If you follow me on Facebook then you may have seen that I recently signed up for organic produce delivery. It is fabulous! Every other week a box of fresh organic produce, primarily from local farmers, is delivered to my doorstep. I get 13–15 lbs of assorted fruits and vegetables. I though this would be a fun way to start trying some new things.

In this week’s box I got a bunch of red dandelions. Yes, you read that right, dandelions, the very same green that you may consider to be an eye sore in your lawn. I had never known that this nuisance of a weed was edible. Not such a nuisance anymore is it?

According to the USDA dandelion greens rank fourth in leafy greens for overall nutritional value. They are extremely high in vitamins A, B, and C, as well as potassium, iron, and calcium. There is more iron in dandelions than spinach and more cancer fighting beta-carotene than broccoli or carrots. Dandelions have actually been cultivated for medicinal purposes for centuries. It is know to be used as a treatment for liver diseases since it helps to detoxify the body and anemia since it is so high in iron. As if that isn’t reason enough to try this leafy green it also aids in weight loss! Dandelions help to speed up your metabolism and reduce water weight.

So now that we know how fabulous they are for you what on earth do we do with them!?!? Apparently dandelions are popular as an addition to a fresh salad or soup, can be used to make a tea, and are frequently cooked as a side dish. I opted for the latter. The bunch that I recevied was huge. I never knew that they could grow to be so big. The sautéed dandelions were very similar to cooked spinach or red chard with an overlying bitter tinge. I personally love cooked spinach so I liked the dandelions. However, I will say my husband and son were not fans. I’m glad I tried them and can now say I have served my family weeds for dinner. Next time I will probably use them as a veggie in a frittata or omelet rather than on it’s own as a side dish.

Note: While the dandelions that grow in your yard may be edible, they are probably not safe for consumption. Anything that gets put on your grass or soil has to be safe for eating if you are going to harvest them. Unless your yard has been organically cared for over the past 3–4 years your dandelions are not safe to consume. Dandelions safe for consumptions can be found at some local grocery stores and possibly at your local farmer’s markets. 

INGREDIENTS
3–4 tbsp olive oil
1 tbsp garlic, minced
1 bunch of dandelion greens
salt and pepper
half a lemon

STEPS

  • Thoroughly wash and drain your dandelions.
  • Roughly chop the leafy greens.
  • Heat olive oil in a large skillet over medium heat and add garlic.
  • Cook garlic until soft.
  • Add the chopped dandelions to the oil and toss to coat.
  • Sauté the dandelions until tender, about 10 minutes or so.
  • Season with salt and pepper and squeeze the juice of half a lemon over the greens.