Tag: Vegetables

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Smoky collard greens and carrots (Instant Pot)

  • 1 Tbs. tomato paste
  • 1/2 c. vegetable stock
  • 1 tsp. sweet or hot smoked paprika
  • 1/4 tsp. salt
  • 2 Tbs. olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, chopped
  • 2 bunches collard greens, washed, stemmed, and cut into bite-sized pieces (about 1 pound trimmed)
  • 4 carrots, peeled, halved lengthwise, and sliced crosswise 1/2″ thick
  • Optional: hot sauce (such as Tabasco or Frank’s RedHot) for serving

In a small bowl, stir together tomato paste, broth, smoked paprika, and salt.

Select the Sauté setting on the Instant pot and heat the oil. Add onion and garlic and sauté for about 5 minutes, until onion has softened. Stir in the greens and sauté for about 1 minute, until lightly wilted, then stir in the carrots and tomato paste mixture.

Secure the lid and set the pressure-release knob to Sealing. Press the cancel button to reset the cooking program, then select the Steam setting and set the cooking time to 7 minutes (8, if collards are tough) at high pressure.

Perform a quick release. Open the pot, give everything a final stir, and serve with hot sauce, if desired.

Note: you can use any braising greens you like in this recipe, such as kale, mustard greens, or turnip greens. Because these greens are not as tough as collards, decrease cooking time from 7-8 minutes to 5 minutes.

From The Essential Instant Pot Cookbook, by Coco Morante.

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Simple and Satisfying Broccoli

Adapted by LKD from https://www.foodnetwork.com/recipes/melissa-darabian/simple-and-satisfying-broccoli-recipe-1923557.

Ingredients

  • 1 head broccoli
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper

Trim the woody skin off the broccoli stem and cut the broccoli into florets and stem pieces. In a large saucepan, mix the water, olive oil, garlic, red pepper flakes, salt, and pepper. Bring to a boil over high heat. Add the broccoli and cover to steam. After 3 minutes, turn off the heat, and allow the broccoli to sit for another couple of minutes. Toss to coat and serve.

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Brussels Sprouts in Garlic Butter

From http://www.geniuskitchen.com/recipe/brussels-sprouts-in-garlic-butter-21761#activity-feed.  Very easy and really good.

  • 15 Brussels sprouts, halved lengthwise
  • 1 1⁄2 tablespoons butter
  • 1 1⁄2 tablespoons olive oil
  • 3 cloves garlic, smashed with the flat of a knife
  • freshly grated parmesan cheese (optional)
  • salt and pepper
  1. Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
  2. Reduce heat to medium, add smashed garlic and cook until lightly browned.
  3. Remove garlic and discard.
  4. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife (I was using big sprouts, so it took about 20 minutes, but check every few minutes.). The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
  5. Top with freshly grated parmesan and salt & pepper to taste.
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Cold Sesame Zucchini “Noodles”

Recipe from Monica Reinagel, the Nutrition Diva

  • 2 medium zucchini, cut into noodles with spiralizer (I buy two containers of already-spiraled noodles at Nature’s best)
  • 1 c. frozen edamame (buy at Trader Joe’s)
  • 1/2 cucumber, cut into matchsticks or thin slices (I use 1 or 2 Persians, seeds cut out)
  • 2 scallions, thinly sliced
  • Handful of cilantro, rough-chopped

Dressing ingredients

  • 3 Tbsp peanut butter
  • 3 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp chili paste (or other hot sauce)
  • 1 Tbsp grated ginger
  • 1 Tbsp sesame oil
  • 1 tsp honey (Optional)

Place zucchini noodles into colander set in a bowl, sprinkle with salt, sand let sit for 20 minutes. In microwave-safe bowl, microwave edamame for 3-4 minutes. Let cool a few minutes, and then add cucumber and green onions.

In separate bowl, combine dressing ingredients. Squeeze zoodles to get rid of excess water. Add to vegetable mixture. Pour over vegetables, and mix to coat. Top with cilantro. Serves 2.

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Parmesan Crusted Zucchini

Best use of zucchini I’ve found yet. Recipe from http://www.kalynskitchen.com/2007/09/parmesan-encrusted-zucchini-recipe.html, adapted from Vegetables Every Day. Four servings.

Ingredients:
4 medium zucchini, about 8-10 inches long
olive oil, for misting zucchini (and for mixing with butter if desired)
1 tsp. Italian Herb Blend (or your favorite seasoning blend)
1-2 T butter, melted
3/4 cup coarsely grated Parmesan cheese, more or less to taste

Instructions:
Preheat the broiler and adjust the rack so your pan will be about 6 inches away from the heat.  Spray a large baking sheet with olive oil or non-stick spray.

Wash zucchini skins and pat dry, cut off stem and blossom end of each zucchini, and cut zucchini into lengthwise strips; then cut away the inner seedy white part of each piece.  Cut the zucchini pieces into strips about 3 inches long.

Arrange zucchini on broiler pan in rows, close together, skin side down.  Mist or brush the zucchini with a tiny amount of olive oil and season the zucchini with the Italian Herb Blend (or your favorite seasoning blend).  Broil zucchini about 6 minutes, or until it’s starting to feel barely tender when you pierce it with a fork.  (If your broiler is powerful I’d start checking after about 4 minutes.  Remember the zucchini will cook more when you melt the cheese.)

When the zucchini is barely tender, remove the pan from under the broiler, brush zucchini with melted butter (or whatever combination of butter and olive oil you’re using, and sprinkle Parmesan cheese over the zucchini, trying to get most of the zucchini covered.

Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 6-8 minutes, or a little more or less, depending on how hot your broiler is and how close the pan is to the heat source. Serve hot or warm. There won’t be any leftovers, so you don’t need to worry about whether this will keep in the refrigerator.

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Brussels Sprouts with Bacon and Shallots

Posted on WW Power Foods message board by becca-belle (Rebecca van Uum).

Ingredients:

  • 3 slices Oscar Mayer Bacon, Center Cut, diced
  • 2 medium uncooked shallot(s), chopped
  • 1 pound(s) uncooked brussels sprouts, trimmed and sliced (about 8 cups)
  • 1/4 cup(s) chicken broth
  • 1 Tbsp balsamic vinegar

Directions:
In a large nonstick skillet over medium heat, cook bacon, stirring frequently, until crisp, about 5 minutes; remove to paper towels with a slotted spoon to drain.

Add shallots; cook, stirring often, until almost tender, about 3 minutes. Add Brussels sprouts, broth, salt and pepper to taste to skillet; increase heat to medium-high and cook, tossing frequently, until sprouts are crisp-tender and golden in spots, about 8 minutes. Stir in vinegar and bacon; remove from heat.

Yields about 2/3 cup per serving.

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Sautéed Kale with Smoked Paprika

 

  • 1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
  • 2 Tbsp olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
  • Pinch of dried crushed red pepper
  • Salt

Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside. Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste. Serves 4 Adapted from a Deborah Madison recipe in Bon Appetit magazine (http://www.simplyrecipes.com/recipes/sauteed_kale_with_smoked_paprika/).

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Roasted butternut squash with onions and cranberries

The cranberries become less tart when roasted and add a lovely color and flavor to the squash and onions. The ingredients are flexible, both in amounts and in types of vegetables. Beets, carrots, and other root vegetables are also great this way.

1 large butternut squash, peeled, seeds removed and cut into 3/4″ pieces
2 onions, sliced
1 to 1.5 cups fresh (or frozen) cranberries, rinsed and drained
2 to 3 Tbs olive oil
Salt and pepper to taste

Toss all ingredients together. Roast at 400 degrees F in large roasting pan for one hour, stirring every 20 minutes.