All Posts By

admin

Zucchini with Garlic and Dried Crushed Red Pepper

By | gluten free, posts, side dish, vegan, vegetarian, zucchini

Servings: 1-2

Ingredients:
3 Tbsp olive oil
2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 tsp dried crushed red pepper
Salt, to taste
1 Tbsp chopped fresh parsley

Preparation
Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve. 

Broccoli Soup

By | broccoli, posts, soup, vegetarian
DateMonday, April 9, 2012 at 12:38PM

Servings: 4-6

Ingredients
1 gallon of low-fat milk (1% fresh, or reconstituted) and 1 qt. water
2 lbs fresh broccoli florets and stems, chopped
1 tsp of fresh chopped garlic or 1/2 tsp dried garlic
1/2 yellow onion, diced small
Salt and pepper, to taste
Flour to make a roux
1/2 lb melted butter or margarine to make the roux

Preparation
Mix butter and flour together and set aside until later. Bring broccoli, onion and garlic to a boil in the milk and water and allow to cook until very soft. Strain the vegetables out of the juice and set aside. Save liquid and vegetables separately. Puree the vegetables in a blender or food processor and mix in the saved liquid. Reheat pureed mixture and bring to a boil. Season to taste and thicken with the roux or the cornstarch. Allow to simmer on low heat and serve hot.

Source
Chef Robert Margolis

Carrot Salad with Almond Butter

By | carrots, classroom friendly, posts, salad, vegetarian
DateMonday, April 9, 2012 at 12:57PM

Servings: 4 (1/2 cup servings)
Enjoy the vibrant, sweet flavor of this inventive take on the common version of carrot and raisin salad.

Ingredients
2 cups carrots
1/4 cup minced fresh cilantro
1/2 cup raisins
1/4 cup creamy almond butter
1 Tbsp fresh lime juice
1 1/2 Tbsp reduced-sodium tamari or soy sauce
1 tsp honey
Pinch of red pepper flakes (optional)

Preparation
Shred the carrots. Combine the carrots, cilantro and raisins. Whisk together the almond butter, lime juice, tamari (soy sauce), honey and pepper flakes. Pour dressing over carrot mixture and mix thoroughly. Marinate for 30 minutes. Serve chilled or at room temperature.

Complimentary Lesson
Plant Life Cycle
This recipe also goes great with the Grocery Bag Botany lesson, because it includes roots (carrots), fruit (raisins), seeds (almonds) and leaves (cilantro).

Source
Whole Foods

Creamy Zucchini Spread

By | appetizer, gluten free, herbs, posts, vegetarian, zucchini
DateMonday, April 9, 2012 at 2:21PM

Servings: 6-8
Great on sandwiches as an alternative to mayonnaise, on crackers, or with fresh veggies.

Ingredients
2 medium-size zucchini (1/2 pound)
1 tsp tarragon or white wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package cream cheese, softened
1/4 tsp ground black pepper

Preparation
Line medium-size bowl with double thickness of cheesecloth. Coarsely grate unpeeled zucchini into the cheesecloth. Squeeze grated zucchini very lightly over bowl to extract some of the moisture from zucchini. Sprinkle with vinegar, sugar and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour. In food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined. Press into small bowl. Cover and refrigerate several hours or overnight.

Source
Country Living

Linguine with Carrot Ribbons and Lemon-Ginger Butter

By | carrots, main dish, posts, vegetarian
DateThursday, April 12, 2012 at 10:16AM

Servings: 2-3

Ingredients
4 long slender carrots (about 9 ounces total), peeled
1/4 cup (1/2 stick) butter
1 Tbsp (packed) finely grated lemon peel
1 Tbsp minced peeled fresh ginger
2 yellow or orange bell peppers, cut lengthwise into 1/4-inch strips
8 oz whole wheat linguine
2/3 cup freshly grated Parmesan cheese
1 1/2 Tbsp fresh lemon juice

Preparation
Run vegetable peeler down length of each carrot, shaving into ribbons. Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute. Add carrots and bell peppers. Sauté until just tender, about 5 minutes. Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup reserved cooking liquid, cheese, and lemon juice to skillet. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper. Serve.

Parsnips and Carrots with Orange Butter

By | carrots, gluten free, posts, side dish, vegetarian

Servings: 2

Ingredients
1 cup water
1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick 
pieces
1/3 cup fresh orange juice
1/8 tsp freshly grated orange zest
1 Tbsp unsalted butter

Preparation
In a skillet, combine the water, parsnips, carrots and salt to taste and simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.

Broccoli Rabe with Garlic and Pecorino Romano Cheese

By | broccoli, gluten free, posts, side dish, vegetarian

Servings: 4

Ingredients
2 pounds broccoli rabe,* tough stems peeled
1/4 cup extra virgin olive oil
5 garlic cloves, coarsely chopped
6 Tbsp freshly grated pecorino Romano cheese
Toasted pine nuts

Preparation
Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.

Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle with remaining 2 tablespoons cheese and toasted pine nuts.

*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.

Easy Cheesy Zucchini Casserole

By | posts, side dish, vegetarian, zucchini
DateMonday, April 16, 2012 at 3:09PM

Servings: 4
Zucchini in a creamy, cheesy sauce. Can be served hot or at room temperature. A kid pleaser. Serve with turkey meat loaf or baked chicken for a delicious, low fat, high nutrition dinner.

Ingredients:
2 large zucchini
1 cup grated parmesan
1 cup shredded low-fat mozzarella (or white pizza cheese)
4 ounces, 1 cup, or 1 small block of low-fat cream cheese
2 Tbsp olive oil
Salt and pepper to taste
1 Tbsp of flour
1 Tbsp of butter
2 cups of milk, needs to be at least 1% milk.
2 tsp nutmeg

Preparation
Preheat oven to 325°F. Chop zucchini into bite size pieces. Heat olive oil in frying pan briefly to warm it and then add zucchini. Cook at a high heat, stirring often, until the zucchini begins to get a bit brown (caramelized). Transfer zucchini into oven proof casserole pan. Cut cold cream cheese into small chunks and dot on top. Sprinkle with shredded cheeses. Season with salt and pepper to taste.

In the microwave make the white sauce. Melt the butter and stir in the flour and nutmeg, then stir in the milk and, if you wish, salt and pepper. Heat the sauce on high power for 1 minute and stir it briskly till most of the lumps are gone. Heat it for five more minutes at medium power, stirring every minute or so. Remove from microwave and keep stirring until the mixture appears to be a milk-like cream.

Pour over zucchini and cheese. Bake for 30 minutes. Cool for 15 minutes before serving.

Note
If you don’t have these specific kinds of cheese, use what you have and put them together to make a cup and a half. Low-fat cheese works best so that the casserole doesn’t come out greasy and soupy.

Source
Meg Paccione

tagged , ,

Vegetable Quesadillas

By | corn, posts, side dish, snack, vegetarian
DateMonday, April 16, 2012 at 4:39PM

Servings: 4
Enjoy this healthier version of a classic snack. You can easily add other vegetables that you have on hand.

Ingredients
Nonstick cooking spray
1⁄2 cup chopped green bell pepper
1⁄2 cup corn (fresh or frozen and thawed)
1⁄2 cup sliced green onion
1⁄2 cup chopped tomato
2 Tbsp chopped fresh cilantro
4 (6-inch) flour tortillas
1⁄2 cup shredded reduced fat Cheddar or Monterey Jack cheese

Preparation
Spray a medium skillet with nonstick cooking spray. Sauté bell pepper and corn until softened, about 5 minutes. Add green onion and tomato; cook for several minutes more until heated through; stir in cilantro. Heat tortillas in a large skillet over high heat. Place equal amounts of cheese and vegetables on each tortilla; fold in half and continue to cook until cheese is melted and tortilla is crisp and lightly browned.

Source
Champions for Change

Potato Saute with Onions and Bell Peppers

By | corn, posts, potatoes, side dish, vegetarian
DateTuesday, April 17, 2012 at 11:01AM

Servings: 4
This recipe is great as a side dish with dinner or for breakfast.

Ingredients
2 cups water
2 large russet potatoes, cleaned and cut in half
1 Tbsp vegetable oil
1⁄2 cup chopped onion
1⁄2 cup chopped green and red bell pepper
1⁄2 cup corn (fresh, canned or frozen and thawed)
1⁄2 cup chopped tomato
1⁄2 tsp oregano
1⁄4 tsp each salt and ground black pepper
1⁄4 cup crumbled queso fresco or reduced fat Monterey Jack cheese

Preparation
Bring water to a boil in a large pan. Add potatoes and cook until crisp-tender, about 15 minutes. Drain well and cut into bite-size pieces. Heat oil in a large skillet. Sauté onion until golden brown and soft. Add potatoes and bell pepper to skillet and cook over medium- high heat, stirring frequently, until golden brown. Stir in corn, tomato, oregano, salt and ground black pepper. Top with cheese.

Source
Champions for Change