We do love our VEGGIES, but don't you sometimes get bored with your 'same-o' recipes? So let's spice them up, change the plan, move things around, and try something brand new.
What is 'old hat' to you, might be new and exciting to me, so don't hesitate to share your favorite recipe in this discussion and add ones that look good enough to try.
Green Bean and Blood Orange Salad
When I see blood oranges in the store, I immediately think of this recipe. Very good. I've made it with regular oranges, and the flavor is good, but the blood oranges do make it special.
2 pounds thin green beans
6 large blood oranges
1/4 cup plus 2 tablespoons balsamic vinegar
1 tablespoon honey
Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the beans in the boiling water until bright green and al dente, about 5 minutes. Drain and immediately plunge the beans into the ice water. Drain again and pat dry.
Meanwhile, using a sharp knife, peel 4 of the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Zest one of the remaining oranges and juice both of them. Transfer the juice to a saucepan and add the vinegar and honey. Bring to a boil, then simmer over moderate heat until reduced to a syrup, 10 minutes. Season with salt.
Transfer the beans and orange sections to a platter and drizzle the syrup on top. Garnish with the orange zest and serve.
Easy to make, and the flavors are superb.
This is a recipe by Matt Lewis and Renato Poliafito. Using their photo since I ate before I clicked today.
Caramelized Broccoli with Garlic
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
David Gingrass in Food and Wine.
Mine came out looking like this:
Broccoli is the one veggie I'm not too fond of. Have you guys tried broccoli rabe, though? Here is how I cook them: simply cut out the hard part of the stem (about 1 inch), throw in boiling water for 2 minutes, drain and sautee them with garlic (at least 3 or 4 big cloves, sliced thin, not chopped) in a nice amount of olive oil (first get the garlic to turn golden, then add the broccoli rabe). Salt and a little pepper is all it takes. Sautee them only until the leaves welt. They are delicious, slightly bitter, for grown ups! Douse them with a little bit of freshly squeezed lemon. Mamma mia!
You can also skip the boiling, if you don't mind a little bit bitterness, I do that, I through the leaves directly on the olive oil with the already golden garlic. Use 2 bunches for 2-4 people, or 2 bunches for Adriana all by herself :-)
Note: you can skip the boiling and
My favorite fall time roasted veggies.
1 1/2 cups pecans or walnuts.
4 medium carrots, peeled and sliced 1/4 inch thick on the bias
2 large parsnips, peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower cut into 1 inch florets
1 butternut squash - peeled, seeded and cut into 1 inch dice
1 pound brussels sprouts, halved
1/2 cup extra virgin olive oil
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh ginger, (I grate it)
1/3 cup pure maple syrup
Preheat the oven to 425. Spread the pecans/walnuts in a pie plate and toast until fragrant, about 6 minutes. Let cool.
In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and pepper. Spread the veggies on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the nuts and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the veggies into a bowl and serve hot or at room temperature.
Always awesome, this is how mine turned out:
wow......THAT sounds sooooooo good.
i wonder if they could be cooked on a grill, in foil packages....?
I've got a grilled veggie recipe i love love love, but, not as gourmet at this one..ONe i use foil folded over the veggies, the other recipe, is skewered veggies.
I'll post a strata recipe up. That uses kale and is a baked dish, so should make you happy. =)
Greens like kale are the best for you anyway.
SUPER **FAST**, SUPER CRUNCHy BROCCOLLI
i am no gourmet, and this recipe might not be to snuff/puritanical enough for this group,
i LOVE this recipe, is sooooo fast, DO have everything else ready and the table set before you even start recipe, cuz it is so so fast.
(especially if you already have veggies cut up)
what you need
4 cups broccoli florets
1 cup shredded carrots
1 medium onion, sliced
2 cloves garlic, minced
2 Tbsp. water
1 tsp. cornstarch
1/4 cup vegetable broth
3 Tbsp. teriyaki sauce
1 pkg. (6 oz.) Trail Mix Nuts, Seeds & Raisins
PLACE broccoli, carrots, onion, garlic and water in medium saucepan; cover. Bring to boil on medium-high heat. Reduce heat to medium-low; cook 1 to 2 min. or until broccoli is crisp-tender.
COMBINE cornstarch, broth and teriyaki sauce. Stir into vegetable mixture; cover. Cook on medium heat until broccoli is tender, only a minute is all i do.
ADD trail mix; mix lightly. Serve warm.
(i can eat this cold, too, is so delish!)
TIP------TOSS ONION INTO FREEZER FOR ABOUT TEN MINUTES PRIOR TO SLICING, no more tears.
For working parents, you can buy already cut up broccolli and already shredded carrotts. I have got kids who claim to hate broccolli to gobble this up. When i make it for them, i cut up broccolli very very small flowerettes then.
Curly Girl, i wonder if you could eat this, who knows, you might just surprise your self?? I've had broccolli haters love this.
2 to 3 servings if it's the main course.
1 1/4 pounds tomatoes sliced 1/4 inch thick
1/2 pound cucumber sliced thin
1 medium onion sliced thin
1/8 cup extra virgin olive oil
1 1/2 tablespoons lemon juice
1/2 tablespoon cumin seed
1/2 tablespoon kosher salt
In a small fry pan over medium heat add the cumin seed and toast. Put cumin
seed in a mortar and let cool. Add salt to cumin and grind.
Add tomatoes, cucumber, onion, olive oil and lemon juice to a large bowl.
Toss, Add a teaspoon or more of the cumin salt. Toss and serve.