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Vegetable Tian

Vegetable Tian
This is a recipe I adapted from one I found in “Barefoot in Paris”. We had friends over for dinner so I served this Vegetable Tian and it was a HUGE hit. The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. The whole dish was delicious and it looked really pretty too. 2 tbsp olive oil (divided)1 large sweet yellow onion cut in half and sliced2 cloves of garlic, minced1-2 russet potatoes, unpeeled1 zucchini1 yellow squash3 large Roma tomatoesSea salt, freshly cracked black pepper, to tasteDried thyme, to taste1/2 cup of grated Parmesan cheese Preheat the oven to 375 degrees. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Click here for a printable version of this recipe Related:  vegetablesentree

Petite Lasagnas recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:

Portobello Sliders Want another slider recipe? Yeah, I know, I know. I’m posting two sliders back to back, but it’s Labor Day Weekend, and I figured another vegetarian (and this one is vegan-friendly) recipe might be helpful for you when planning your weekend party-going festivities. This one is super simple. And definitely grill-friendly. A simple olive oil marinade (I went with the basics here, but you can adjust the seasoning of the marinade to your liking.) Hope you all have a great Labor Day Weekend! Portobello Sliders Servings: about 8-9 sliders Ingredients 8 ounces portobello mushooms (I went for a container that had mushroom caps about the size of the palm of my hand-there were about 8-9 caps in the container. 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon smoked paprika Pretzel rolls, lightly toasted For the toppings: cheese, mustard, chopped dill pickles, onions (your choice!) Instructions 1. 2. 3. 4. 5. 6. 7. 8. Source: A Curvy Carrot original.

grilled lamb kebabs + tzatziki What do you do to prepare for a baby? We’ve talked about it endlessly this summer, and I have no doubt you’re out there thinking, “my goodness, has she still not had that baby yet?” Tell me about it. But really, how do you get ready? Do you try to figure out learn how to cook respectable meals in a minimum of time? Among the many slightly absurd ways we’ve been getting ourselves ready, we decided that we needed to clear out our DVR queue last week, to make room for all of the shows we’ll likely be missing the first runs of. I’ve had the fiercest Greek food cravings since I’ve been pregnant. P.S. One year ago: Eggs in Tomato SauceTwo years ago: Chocolate BabkaThree years ago: Outrageous Brownies Yogurt-Marinated Lamb Kebabs Adapted, barely, from Ina Garten The yogurt-marinated lamb kebabs were ridiculously juicy and tangy and the tzatziki was, hands down, the best I have ever eaten. Prepare a charcoal grill with hot coals. Serve with salad, grilled pitas and tzatziki (below).

Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos. Crispy Jalapeno Cheese SnacksBacon-Wrapped MeatloafHearty Baked BeansCheesy Jalapeno Mashed Potatoes

Roasted Cauliflower, Carrots & Potatoes with Fresh Oregano – Recipes, Side – Capay Valley Farm Shop Okay, this one is really easy and you can do it with just about anything you have in the fridge. I call it scavenging and am always amazed at how simple delicious food can be! You can use whatever quantities you want – depending on how much you want to make. Ingredients Preparation Preheat oven to 350F. Recipe inspired by last week’s box & created in Natasha’s experimental kitchen. Related Tags: Carrots • Cauliflower • Oregano • Potatoes Curried Mussels Save to My Recipes Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, because the mussels can’t survive long after they’ve been plucked. 2 tablespoons vegetable oil 3 large leeks, whites and light greens only, thinly sliced, rinsed, drained Kosher salt, freshly ground black pepper 2 garlic cloves, sliced 1 1/2 teaspoon Madras curry powder 2 1/2 pounds mussels, beards removed 1/2 cup canned unsweetened coconut milk 2 tablespoons cilantro leaves (for serving) View Step-by-Step Directions

How to To Make Your Food Taste Awesome | Easy Food Posted by admin on Aug 19, 2012 in Food Preparation | 211 comments In case you are not skilled with the food recipes and preparation, listed bellow are some of the easy food tips to make your meals delicious easy way. No matter you prepare breakfast, dinner or just a snack, the easy food tips are here to make your food even more attractive and awesome. Idea by Janice Kamide Images Source BuzzFeed Easiest Brussels Sprouts Recipe You'll Ever Make Brussels sprouts may not be among the most well-liked vegetables, but they may just be the new kale! Brussels sprouts are loaded with vitamins, minerals and antioxidants. Although they're lower in Vitamin C, potassium and calcium than kale, Brussels sprouts are higher in protein, foliate and fiber. Oven-Roasted Brussels Sprouts recipe Serves 4 Ingredients 1 pound Brussels sprouts, trimmed and halved lengthwise ½ pound baby carrots, halved lengthwise 2 tablespoons extra virgin olive oil 1 teaspoon course salt Directions Pre-heat oven to 400 degrees. Wash and trim Brussels sprouts, cut in half and place in a large sealable bag. Cut carrots in half and combine with Brussels sprout. Add olive oil and salt, seal bag and shake until evenly coated. Place Brussels sprouts and carrots on baking sheet and cook for approximately 20 minutes or until vegetables are tender and lightly browned. Photo Credit:

Flounder Poached in Fennel-Tomato Sauce Recipe Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Alternatively, place in a resealable freezer bag. Crush with a rolling pin or large skillet. Set aside. Heat oil in a large skillet over medium-low heat. Add marinara sauce and 1/2 cup water to skillet; bring to a simmer and cook to meld flavors, about 5 minutes. Season fish with salt and pepper and fold fillets in thirds or in half to form packets. Divide fennel-tomato sauce and fish among shallow bowls. Per serving: 190 calories, 5 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit

Homemade Baked Mozzarella Sticks Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Here is a recipe I love, and your family will too. Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:

Maybe I Will...: Zucchini Hot Tots Zucchini Festival Day 2!!! Need to bring an appetizer or finger food to your next party?!? I gots ya covered! These Zucchini Hot Tots are da bomb! I brought them to a girls night and they were a HIT !! Zucchini Hot Tots Makes 24 Hot Tots 2 cups zucchini, grated2 eggs 1/2 of an onion, diced and sauteed in 1 TBS Butter1/4 cup Mozararella cheese 1/4 cup freshly grated Parmesan cheese 1/2 cup dry Italian it breadcrumbs kosher salt and pepper to taste Preheat oven to 400 degrees 1. 2. 3. Bake 15-18 minutes Enjoy!!! For 6 Tots!

Cod in a Fennel-Tomato Broth We love soft pretzels! Elsie and I always loved going to the mall with our mom growing up, even before we loved fashion. Our mom would always get us a soft pretzel at Auntie Ann's to share and it was always a fun treat. I still sometimes get a soft pretzel when I'm at the mall, as it reminds me of all those trips with our mom. Soft Pretzels makes 8-12. Needed: 1 1/2 cups warm water, 1 1/8 teaspoon active dry yeast, 2 tablespoon sugar, 1 1/8 teaspoon salt, 1 cup bread flour, 3 cups (all-purpose) flour, 3-4 tablespoon melted butter, course sea salt, cinnamon and sugar, 1 cup warm water, 1 tablespoon baking soda. Dissolve the yeast in the 1 1/2 cups warm water. For the sweet butters: Combine 1 stick of softened (nearly melted) butter with either honey + nuts or raspberry jam. We hope you love these homemade pretzels as much as we do!