Tag: Vegetarian

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.
Brunch, Sweet Treats

Recipe—Spiced Carrot Bread

Diva di Cucina

With my produce now being delivered weekly, rather than bi-weekly, I am finding myself with leftover items when the weekend rolls around. This equates to some creative cooking. I still had some giant carrots from the previous week and decided to make some spiced carrot bread with them. This bread is quick and easy to make, the challenge is waiting for it to bake and cool because it smells so incredibly good while in the oven. You just want to eat it right away! My entire house had the aroma of sweet spices wafting around for days, perfect for fall. While this would be fabulous with a cream cheese based frosting, I wanted something that didn’t require refrigeration. It gives the bread just the perfect amount of sweetness. Enjoy it as is for breakfast or topped with whipped cream for dessert, either way you will be indulging your sweet tooth while getting in a healthy serving of veggies.

Note: This recipe makes two loaves of spiced carrot bread. Enjoy one now and freeze one for later! 

BREAD INGREDIENTS
1 c oil
4 eggs
1/2 c buttermilk
1 tbsp vanilla
2 1/2 c sugar
2 c shredded carrots (2–3 large carrots)
4 c flour
1/2  tbsp baking powder
1/2 tbsp salt
1/2 tbsp cinnamon
1/2  tsp baking soda
1/2  tsp nutmeg
1/2  tsp ground ginger
1/4 tsp ground cloves

FROSTING INGREDIENTS
1/4 c butter, melted
1 tbsp water
1 c powdered sugar
1/4 tsp cinnamon

BREAD STEPS

  • Preheat oven to 350º.
  • Spray two loaf pans with non-stick cooking spray.
  • In a large bowl whisk together oil, eggs, buttermilk, vanilla, and sugar.
  • Stir in the shredded carrots.
  • In a second large mixing bowl mix together flour, baking powder, salt, cinnamon, baking soda, nutmeg, ginger, and cloves.
  • Slowly add the flour mixture to the wet mixture and stir until well combined.
  • Evenly distribute the batter between the two pans.
  • Bake for 60–70 minutes or until a toothpick comes out almost clean when inserted in the middle.
  • Allow loaves to sit in the pans for 5 minutes and then carefully remove and place on a cutting board or cooling rack.
  • Allow loaves to cool completely before frosting.

FROSTING STEPS

  • Once the loaves have cooled completely stir together the melted butter and water.
  • Add in half of the powdered sugar and beat using the fork until smooth.
  • Add in the remaining powdered sugar and continue beating until the frosting is nice and smooth.
  • Stir in the cinnamon.
  • Transfer the frosting to a pastry bag or a Ziploc bag. (If using a Ziploc bag cut off a small corner of the bag.)
  • Drizzle both loaves with the frosting and allow to set for 15 minutes before slicing.
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.
Salads

Recipe—Pomegranate Pear Salad with Goat Cheese

Diva di Cucina

When people typically think of big fresh salads they think of summer. Salads are perfect year round if you know how to incorporate fresh seasonal produce. Well here is a perfect fall salad recipe. It is bright, colorful, and bursting with flavor. The flavors all complement each other really nicely. The sweetness of the fruit, richness of the goat cheese, nuttiness from the walnuts, and the bite of the basil create a perfect flavor symphony. This may even be making one of my holiday dinner menus this year.

Note: Many grocery stores now sell containers of the pomegranate seeds all cleaned and ready to use. If you don’t want to deal with the hassle of removing the seeds yourself this can be a great time saver.

DRESSING INGREDIENTS
1/4 c pomegranate juice (I use POM)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 garlic clove, minced
1 tsp brown sugar
fresh ground pepper

SALAD INGREDIENTS
6 c (9 oz bag) fresh spinach
2–4 oz goat cheese
1/2 c walnuts or pecans
1–2 pears, cored and sliced
1 pomegranate, seeded
1/4 c fresh basil, chopped

STEPS

  • Whisk together all dressing ingredients.
  • Toss the spinach with the dressing.
  • Crumble the goat cheese over the salad.
  • Top with walnuts, pear slices, pomegranate seeds, and fresh basil.
  • Serve immediately.
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.
Brunch

Recipe—Dutch Apple Pie Muffins

Diva di Cucina

The last couple of weeks I have had some beautiful apples in my produce boxes. Not quite enough to make applesauce or an apple pie though. So I thought, why not try to whip up some apple pie muffins! This recipe calls for brown sugar rather than any white sugar giving them a rich caramel apple flavor. These are not your typical light and fluffy muffins, they are actually dense and really moist, sort of like a pound cake. A perfect treat to enjoy during chilly fall mornings with a big cup of joe. Not that we have had any mornings like that this season in California though. My Halloween decorations are up and I don’t think we have had a day under 90º. This girl is ready to break out her scarves and boots! Nonetheless, I will continue pretending like it’s fall weather when cooking in my kitchen. This weekend I am headed up to Apple Hill for our annual family pumpkin picking trip where I will be sure to get a big bag of apples. My next mission, crock-pot applesauce!

Note: This recipe makes one dozen delicious muffins.

TOPPING INGREDIENTS
1/2 c brown sugar
7 tbsp flour
1/4 c butter, softened
1 tsp cinnamon

MUFFIN INGREDIENTS
1 1/2 c brown sugar
2/3 c oil
1 egg
1 tsp vanilla
1 c sour cream
2 1/2 c flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 c diced apples

STEPS

  • Preheat oven to 350º.
  • Grease your muffin pan or line with paper muffin cups.
  • In a small bowl combine all topping ingredients and mix until crumbly. Set aside.
  • In a large bowl mix together sugar, oil, egg, vanilla, and sour cream.
  • In a separate bowl sift together the flour, baking powder, cinnamon, and salt.
  • Slowly stir the flour mixture into the batter until combined.
  • Add the diced apples mixing until evenly distributed.
  • Distribute the batter among the 12 muffin tins. It’s okay if they are fairly full. These do not swell up really big.
  • Generously sprinkle the muffins with the topping.
  • Bake for 30 minutes or until a toothpick comes out clean when inserted in the middle.
  • Allow muffins to cool in pan for 5–8 minutes before removing and then transfer to a cooling rack or cutting board.
Appetizers

Recipe—Pear and Gorgonzola Crostini

Diva di Cucina

Summer has just come to an end and that means pears are in season. Here is a great appetizer that will help get you in the mood for fall. It’s really elegant and really easy, perfect for a romantic night in or a night of wine tasting! The flavors aren’t ones you might think to typically use together but they really do complement one another nicely. Once you eat these warm delights you will be in the mood to throw on a scarf and go pumpkin picking. Welcome fall!

INGREDIENTS
1/2 c cream cheese, softened
1/2 c Gorgonzola
1/4 c butter, softened
baguette, sliced into 1/2” thick slices
2 pears, sliced into thin wedges
1/2 c pecans, chopped
2 tbsp rosemary. chopped
1/4 c honey

STEPS

  • Preheat oven to 375º.
  • In a small bowl combine cream cheese, Gorgonzola, and butter.
  • Spread a thin layer of the cheese spread on each baguette slice.
  • Place one or two pear slices on top of the cheese.
  • Top pears with some crushed pecans and sprinkle rosemary on the top.
  • Place the prepared baguette slices on a greased cookie sheet.
  • Bake for 7–8 minutes.
  • Remove from oven and drizzle with honey.
Side Dishes

Recipe—Jalapeño Cheddar Corn Bread Muffins

Diva di Cucina

Today is day 3 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one! 

Jalapeño Cheddar Corn Bread Muffins

Looking for a quick and easy side dish you can serve with your bowl of chili this coming winter? This is a great recipe I have been making for years. This takes the typical corn bread muffin and gives it a little extra kick.  In my opinion, there is no better complement to a fresh jalapeño than cheese. These go great with a spicy rubbed steak and some grilled veggies or even a side of your favorite soup. They are incredibly easy to make since you’re taking a box mix and just spicing it up with a couple simple ingredients. Perfect for busy moms, or dads, short on time.

Note: You can use any corn bread mix you prefer. I just really like Marie Callender’s. These proportions are perfect for a mix that makes a dozen muffins. You also don’t have to use the muffin pan liners as the recipe is written. I just find that sometimes the cheese adheres to the muffin pan and can make it difficult to get the little rascals out when they aren’t used.

INGREDIENTS
Marie Callender’s Original Corn Bread Mix, 16 oz
water
1 1/4 c shredded cheddar, divided
1 jalapeño, deseeded and chopped
1 jalapeño, deseeded and sliced
muffin cup liners (optional)

STEPS

  • Preheat oven to 375º.
  • Prepare corn bread mix according to instructions.
  • Stir in 1 cup of the shredded cheddar and the diced jalapeños, making sure not to over mix.
  • Prepare muffin pan with liner cups and evenly distribute the muffin mix in each cup filling up about 2/3 of the way.
  • Top each muffin with a slice of jalapeño and sprinkle remaining 1/4 cup of cheddar on top of each.
  • Bake for 20–25 minutes or until a toothpick comes out clean when inserted into the middle.
  • Remove from oven and allow to cool for a couple of minutes before serving.

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!