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Cooked vegtables- sauteed, roasted, casseroles

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Okra Fritters with Grilled Corn and Goat Cheese Recipe. I grew up in the south where it was very much acceptable to have fried okra as a vegetable 4 times a week during the summer. My parents and both sets of grandparents grew okra in their gardens. I wasn’t a fan. And I couldn’t get away from it. Like most things that weren’t macaroni & cheese, I had to slowly come around to appreciate okra.

But only fried. And even then, only dipped in ranch dressing. It still counted. With containers of okra sitting in the produce section for $2 ($2!) The corn is sweet, the goat cheese tangy and creamy when eaten warm. Okra fritters get a summer makeover with grilled corn kernels and tangy goat cheese. Ingredients Vegetable oil, for frying1 1/2 cup sliced okra (~1/4-inch slices)3/4 cup corn kernels, cut from 1 grilled cob4 oz goat cheese, crumbled1/2 tsp salt1/4 tsp black pepper1/2 cup + 2 Tbsp flour1/3 cup buttermilk1 eggRanch dressing, for serving (optional) Instructions Notes Yields: 12 pieces Adapted from Everyday Food Estimated time: 30 minutes.

Corn-Stuffed Tomatoes Recipe. Fresh Tomato Pie. To Make the Crust: 1.Preheat oven to 350° 2.In a medium bowl, whisk together dry ingredients 3.Add wet ingredients and stir gently with a fork until the dough just forms a ball (For a tender, flaky crust, do not over-mix!) 4.Press dough into pie pan, patting it evenly into place over the bottom and up the sides 5.Crimp the edge of the crust all the way around To Make the Filling: Bake the pie crust for about 10 minutes until golden brown. Remove crust from oven and let cool a few minutes. In a small bowl, combine the mayonnaise with the Mozzarella and Parmesan cheeses. Bake for 20 minutes at 350º. Veggie Pancakes Recipe from Betty Crocker. Baked Zucchini Fritters | Wishful Chef. Last week we visited family, and always right before we head out the door my mom makes sure I bring something home…food-related of course! My family lives in Pennsylvania Dutch country, so they frequent their local Amish market and my mom always buys way more than she needs (hmm, wonder where I got that from!).

This time she made me bring home some zucchini which I decided to use for baked zucchini fritters. I love fried zucchini fritters, but wanted to make a healthier baked version. This recipe is very easy to follow and uses whole wheat flour in the batter, but regular flour is just fine. Make sure after you grate the zucchini and onion, to squeeze out the excess liquid. It will help keep the fritters nice and crisp. Serve these with homemade garlic mayonnaise or your preferred dipping sauce. Grate the zucchini and onion, then squeeze out the liquid with a paper towel. Place in a bowl, then mix together with flour, salt, pepper, egg and milk.

Baked Zucchini Fritters Recipe. The whinery 2.0 » Blog Archive roasted cauliflower with israeli couscous. Do I miss eating meat? Almost a decade later, I still get asked that question, usually by well-meaning meat lovers who can’t imagine anyone giving up meat by their own free will. These days I just shrug; I’ve stopped telling them that I never really liked meat to begin with – just like some don’t like Brussels sprouts or (gasp!)

Chocolate. Or that by some twist of fate I spent my first years meat-free, save for the occasional chicken at Christmas and on special occasions when we’d visit my grandma. I don’t tell them that my dad was a vegetarian when he met my mom, and that meat didn’t really factor into my diet until I was way into my teens, and I never really got the texture. The other day, a bunch of us shoppers were standing around the admiring the orange, purple and green cauliflower display at the grocery store when the girl in the Peter Tosh t-shirt says to the guy she’s with, “Cauliflower is my steak”. It’s delicious, hearty and filling – maybe cauliflower is my steak after all!

Ayurveda and a Birthday. Everyday musings: roasted vegetable baked penne. Vendakkai Poriyal (Okra / Bhindi Stir Fry) Step by Step | Spicy Chinese Long Beans (涼拌豆角) | Yi Reservation. Happy Mother’s Day! As the food blogosphere is filled with Mother’s day meal ideas, I’d pay a tribute to my brilliant paternal grandmother could always turn the common ingredients into a great meal. I was very fortunately to spend quite some time living with my grandparents when I was little. I was even more fortunate to have grandparents who were both great cooks.

Unlike my grandfather who is a master with live poultry, fancy meat dishes, and delicate desserts such as this one here, grandma on the other hand was more of cook who specialized in simple and quick meals. Many of her signature dishes were either quick stir-fried dishes or cold dishes. In honor of her great cooking and the countless meals I enjoyed when I was little, today, I am going to recreate her classic spicy Chinese long bean dish. As the name suggested, Chinese long beans are long. This dish is traditionally served as an appetizer and it goes well with beer in the summer time. Ingredients 1lb Chinese long beans Instructions. Fresh Corn Saute with Coconut Milk & Sriracha Recipe. Brussels sprouts stir fry. Most people I know are aware of the benefits of eating healthy. That means avoiding too much salt and fried food or desserts that have too much fat and sugar. There are always some articles or television programs giving out a list of "super foods".

Every once in a while there is a documentary or movie about the obesity epidemic or the food served to kids in schools, exposing the unseen side of corporate farming (Food Inc.), making healthy choices (Hungry for change), or the new HBO documentary "The weight of the nation". And there are some food items that always come up in the list of good food. For example, blueberries, kale, spinach, oranges, beans, walnuts, salmon etc. It is not always easy (for me) to avoid everything unhealthy, but with an excess of processed food and unhealthy options available, I like to make conscious choices now when it comes to food. And one of the things I like to do is include as many 'good foods" that I can in my diet. Ingredients 1 cup brussels sprouts. Roasted Cauliflower Recipe ~ Tahini Dressing. Crispy Roasted Cauliflower with Tahini Dressing Need an easy, yet impressive, appetizer or a sensational side dish?

Look no further. This multitasking Roasted Cauliflower Recipe with bold and creamy Tahini Dressing will knock your socks right off. Cauliflower and Good Intentions: Bear with me while I philosiphize for a sec… I’ve been thinking lately about the concept of perception. Perception is reality. Under most circumstances, it doesn’t matter what my perception is. The “good intentions” of others can be dangerous. It’s a delicate balance to stay open-minded and learn from others, yet not allow people influence important life decisions.

Ya know, cauliflower could be your missed opportunity. Cauliflower is one of those vegetables that usually gets a bad rap. Your perception of cauliflower may need a little “tweaking” and I would like to offer you the golden key to the door of cauliflower deliciousness. Modern serving pieces from Villeroy & Boch. This roasted cauliflower recipe is A-MAZING. Creamed Corn with Chives and Chiles. Simple Garlicky Green Bean Stir Fry | Foodie With Family. Vegan Chickpea Piccata « Spices and Spackle. I got a copy of Appetite for Reduction for Christmas. It is full of simple, healthy vegan recipes. The first recipe I tried was for Chickpea Piccata. It’s basically a vegan version of Chicken Piccata. It also allowed me to use some leftover mashed potatoes and cauliflower.

My dad made the mashed potatoes and cauliflower for Christmas dinner. Vegan Chickpea Piccata It turned out delicious. The recipe is really simple. Olive oil for the pan1 cup of thinly sliced shallots6 cloves of garlic, thinly sliced2 tablespoons breadcrumbs2 cups vegetable broth1/3 cup vermouth (Not being a wine drinker, I use Gallo Vermouth for cooking. See all my vegan recipes → Like this: Like Loading... Piyaz. Have you ever been to Zaytinya? It’s one of my favorite restaurants in DC. My mom came to visit me recently, so I took her there. We went a little crazy ordering all the things we thought sounded good (it’s a small plates restaurant, so we felt totally justified in ordering a ton).

Some things sounded unusual enough to try (butternut squash hummus), and some things I had had before and knew were great (roasted and stuffed eggplants). And then there was this dish that was almost an afterthought. It ended up being the best thing we ate there. So, armed with a picture I found online, the description from the menu, and a vague memory of how good it was, I created the following dish. This recipe is simple, full of good for you foods, and it tastes pretty darn good. Piyaz Serves 8 Ingredients: 2-3 teaspoons olive oil ½ red onion, sliced thinly 1 clove garlic, minced 1 bunch kale, thick stems removed and chopped into smaller pieces 1 pound (or 3 cans) white beans, cooked and drained Directions: 1. 2. Savory Carrot Cake.

Savory Carrot Cake When I went vegetable shopping the other day I saw a bunch of beautiful fresh carrots. Red, long and sweet, these are what we call Delhi/Ooty carrots here. They look and taste different from our usual small orange ones. They are available only during the winter months and they taste wonderful. These carrots were tender and fresh and I bought a kilo without thinking twice. Winter Carrots After coming back home I was sitting and staring at these beautiful carrots and wondering what to cook with them.

Red and sweet.. Then it suddenly struck to me that I can’t get my mind off desserts. Then I realized that not all cakes have to be sweet. Savory Carrots Cake because not all cakes have to be sweet Once again this is my basic whole wheat vegan cake base. Resulting cake is moist and soft. This is a great healthy alternative to regular sweet carrot cake. long red carrots Freshly grated All the goodness of carrots with ginger and cilantro Whole wheat, vegan and healthy… Cheddar Roasted Broccoli Recipe. Where are our broccoli fans? We bet you’ll love this cheddar roasted broccoli recipe! This is so simple to make. Roasting broccoli is genius, you see, it’s all about the texture.

The tips of the baked broccoli turn a bit crispy, while the stalks become tender. It’s so good that we’ve even made this in lieu of popcorn – I know, that may be taking the vegetable too far, but we loved it! Oven roasted broccoli is topped with sharp cheddar cheese, making this baked broccoli perfect for picky eaters Prepping takes about 5 minutes, then the roasting takes another 20, so this is a perfect side for those weeknight dinners. If you would like, try replacing the broccoli with cauliflower or even carrots! One more note – we have tried this method with frozen florets and it worked just fine! Are you ready to go make baked broccoli, yet?

Cheddar Roasted Broccoli Recipe A simple side dish of baked broccoli with sharp cheddar cheese. Created By: Adam and Joanne Gallagher Yield: 2 You Will Need Directions. Taro Gnocchi with Gruyere Cream Recipe. I love gnocchi. Not quite a dumpling, not quite a pasta it defies categorization and is made in about as many ways as there are people who cook it. Unfortunately, it’s one of those Italian dishes (like Tiramisu) that skyrocketed to fame in posh American restaurants during the 1990′s and has been so overdone (and overdone poorly at that), that it’s become a bit of a cliché.

Often gluey, starchy, or just plain chewy, I started to forget all the reasons why I fell in love with the little potato dumplings all those years ago. As a result I can’t remember the last time I ordered it. That is, until I recently had it at an Italian restaurant in Singapore. I’d just finished a 7 course seafood meal at a Chinese restaurant and was onto my second dinner, which included a salumi platter and a whole pizza.

Each ropy morsel, about the width and length of a piece of macaroni was tender, and yet had more bite than a chunk of mashed potato. As it turns out, taro makes excellent gnocchi! Maple Roasted Asparagus with Pecans | the simple lens. Once upon a time, there was a girl who despised asparagus. Granted, she had never actually had asparagus. But she could tell just by looking at it that this was a vegetable to be avoided at all costs. Fortunately, this silly girl realized one day that she was indeed being silly. After all, it wasn’t really fair to judge the asparagus by it’s weird appearance. So she gave it a try…. and BAM! I know I just threw a pecan-based recipe at you and here I am proffering up another.

What can I say? Materials 1 pound asparagus1/3 cup pecans, roughly chopped2 tablespoons maple syrup1 tablespoon balsamic vinegar Methods 1. 2. 3. 4. 5. Results & Conclusions Yum. Yep, that’s all I’ve got for you: yum. Even if you’re not an asparagus fan, give these a try. (though if you’re not a fan of asparagus…I’d be happy to take it off your hands :)) Tagged as: Dinner, easy, Lunch, side dish, vegan, vegetarian. Celeriac Mash – Glow Kitchen. Celeriac (celery root) doesn’t get the credit it deserves – maybe because it’s an ugly looking fella. However, through much courting, it has worked its way up to becoming one of my favorite and most versatile ingredients. By itself, it’s subtle, but its distinct flavor (tastes like a combination of celery and parsley) is something you can never tire of regardless of how it’s cooked.

Like when enjoying most vegetables, I usually have celeriac when lightly sautéed with butter and seasoned with salt and pepper. Today, I decided to make a mashed version of it with the addition of some thyme, mustard, and garlic. Like mashed potatoes, only sans the cream and butter and excess carbs. And while celeriac my not look like it glows on the outside, its true beauty is skin deep. by Aylin @ Glow Kitchen Cook Time: 10 minutes Keywords: boil vegan vegetarian fat-free celeriac thyme 2 celery roots (celeriac)1 tbsp fresh thyme, stemmed1 tsp mustard2 garlic cloves, finely chopped1/2 tsp salt1/2 tsp pepper.

Garlic Masala Baked Potato Wedges. Broccoli & Ginger Soy Sauce – Glow Kitchen. By Aylin on April 7, 2012 at 3:58 am I accompany most meals with some sort of cooked vegetable, and the challenge has always been to accent its flavor with a complementary sauce. This ginger soy sauce recipe is one that I resort to most often for an extra kick to my side dish. The greatest thing about pairing broccoli with this sauce, or any sauce for that matter, is that the florets absorb the liquid and make for a tastier and more satisfying bite! Fresh cherry tomatoes add even more flavor and color contrast. by Aylin @ Glow Kitchen Cook Time: 5 minutes Keywords: side dish vegan vegetarian broccoli soy sauce ginger cherry tomatoes 1 cup stemmed broccoli 1/2 cup halved cherry tomatoes 3 tbsp soy sauce 1 garlic clove, chopped 1 tsp fresh ginger, chopped Juice of half a lemon While the broccoli is cooking, combine the juice of half a lemon, the chopped garlic and ginger, and the halved cherry tomatoes to 3 tablespoons of soy sauce.

Love these colors! Bon Appetit! Xo Aylin. Season with Spice - Features: Thai Stir-Fried Asparagus with Lemongrass. SWEET CORN SUNDAL RECIPE ~ Rak's Kitchen. Coconut Mashed Potatoes and Cauliflower. Zucchini Bites {two ways} Braised Red Cabbage & Cherries - dinner with Julie — dinner with Juliedinner with Julie » Braised Red Cabbage & Cherries. Baby Bok Choy with Crispy Garlic Orange-Sesame Sauce | cooking on the weekends. Oven Roasted Potatoes | My Adventures In The Country. Baked zucchini fritters kolokithokeftedes recipe | Souvlaki For The Soul. Middle Eastern Stuffed Peppers. Vegan Shepherd's Pie - My Vegan Cookbook - Vegan Baking Cooking Recipes Tips. Leftover Parmesan Mashed Potato Patties. Swapna's Cuisine: Cauliflower Mezhukkupuratti Recipe / Stir fried Cauliflower with Black Pepper. Russian Friday – Stuffed Cabbage « While Chasing Kids. I Breathe...I'm Hungry...: Faux-lafel with Tahini Sauce.

Spicy Teriyaki Rice Bowls. Stuffed Spaghetti Squash with Tomatoes, Olives and Chicken. Cauliflower "yahni" with green olives.


Because We Love Kale: 15 Kale Recipes! Curried Sweet Potato Shepherd's Pie. Green Beans with Sweet-and-Sour Bacon Dressing. SRC: Healthy Delicious’ Shaved Asparagus Salad with Bacon and Havarti | Without Adornment. Make-Over Corn Casserole. Mushroom and Red Onion Tart with Gorgonzola Cheese and Parsley at Cooking Melangery. Pizza Stuffed Spaghetti Squash. Sweet potato puffs. Green Bean and Sour Cream Casserole. Mushroom and Olive Veggie Burgers. Generation Y Foodie: Mustard and Fennel Roasted Vegetables. Cauliflower curry. Sweet Potato Casserole. Stir-fried Pineapple with Chilli Peppers Recipe. Roasted Broccoli « Eating Clean Recipes.

Glazed Cranberry Quick Bread with Crystallized Ginger Recipe. Braised Cabbage with Bacon Recipe. A Capital Idea | Nonchalantgourmand. Easy Vegetarian Pot Pie Recipe | Wishful Chef. "What you give away you keep.": Roasted Radishes. Roasted Beets and Sweet Potatoes. Food-Fitness-FreshAir. Cabbage Moong Dal ~ My Kitchen Experiments.

Switching Sides: Simple Roasted Carrots For Thanksgiving. Chickpea Potpie with Cornbread Crust. Broccoli Rabe With Raisins and Pine Nuts | KarmaCucina. Hot and Sour Cabbage, Sichuan Style | Blog about Foods, Recipes, Cooking – Mostly HK, Chinese, and Asian | Taste Hong Kong. Skinny Scalloped Potato Gratin. Butter Versus Burpees. Bang Bang Cauliflower. Polenta Leaves with Zucchini Mille-Feuille and Coriander Fondue. Crispy cauliflower with capers, raisins and breadcrumbs « Inquiring Chef. L'Exquisit: Canelones de verduras con pasas y nueces. Cauliflower Steak with Mushrooms & Hee Hee. Creamy Brussels Sprouts Gratin with Blue Cheese. Friendship Ear Buds.

Garlic-Roasted Cauliflower. Roast Cauliflower. Roasted Grape, Goat Cheese + Honey Stuffed Sweet Potatoes. Parsnip puree. Cauliflower Steak with Olive Relish and Tomato Sauce. The Bite House. Parsley Sage Rosemary & Thyme. {Slow Cooker} New Delhi Vegetable Curry with Couscous. Spiced and Roasted Eggplant with Quinoa Salad « The Kitchen is Calling. Garden Vegetable Medley - Healthy, Affordable, Easy Meal. The Vegan Version: Mushroom Wellington.