Category

side dish

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. 

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

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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

Zucchini with Garlic and Dried Crushed Red Pepper

By | posts, side dish, vegan, vegetarian, zucchini
DateThursday, April 12, 2012 at 10:30AM

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. 

Quick Pickled Green Beans

By | food preservation, gluten free, green beans, posts, side dish, vegan, vegetarian

Servings: 6

Ingredients
1/2 pound  whole green beans
1/2 red bell pepper, cut into strips
1 jalapeño or other hot pepper, cut into strips
1 large clove garlic, cut in half
1 bay leaf
1 cup white  vinegar
1 cup water
1/2 cup apple juice
1 Tbsp sugar
1 Tbsp salt
1 Tbsp whole coriander seeds
1 Tbsp mustard seeds
1 Tbsp whole peppercorns
Dried herb substitutions
2 tsp coriander
2 tsp powder mustard
2 tsp black pepper

Preparation
Wash green beans; remove stem ends. Place in glass dish just large enough to hold green beans and 2 1/2 cups liquid. Add bell pepper strips, jalapeño, garlic and bay leaf with beans.
Place remaining ingredients in medium saucepan. Heat to a boil; stir to dissolve sugar and salt. Reduce heat; simmer 5 minutes. Pour mixture over green beans, making sure beans are fully submerged in liquid. If not, add additional hot water to cover.
Cover; refrigerate 12 – 24 hours. Remove and discard bay leaf before serving. Flavor improves in 48 hours and beans may be kept refrigerated for up to five days. Remove vegetables from liquid before serving.

Source
Easy Home Cooking Magazine
Adapted by Meg Paccione

For information on safe food preservation techniques see Colorado State University Extension website.

Tomatillo Salsa

By | posts, side dish, tomatillos, vegan, vegetarian
DateMonday, April 16, 2012 at 3:32PM

Serves: 4
Serve with eggs, quesadillas or any of your favorite dishes.

Ingredients
18 medium-size tomatillos, husks removed, washed, and finely chopped (about 2 cups)
1⁄2 cup chopped onion
1⁄2 cup chopped fresh cilantro
1 Tbsp fresh lime juice
1⁄4 tsp salt
1⁄4 tsp sugar
2 serrano chilies, seeds removed and finely chopped

Preparation
Combine all ingredients in a medium bowl. Serve immediately or cover and refrigerate for up to 3 days.

Source
Champions for Change

Cauliflower Curry (Gobi Masala)

By | posts, side dish, snack, vegetarian
DateMonday, April 9, 2012 at 1:16PM

Servings: 2

Ingredients
1 cup of cauliflower florets
1 1/2 onion finely chopped
2 Tbsp tomato paste or 1 chopped tomato
2 tsp cilantro
2 tsp plain yogurt (or sour cream)

Spice Powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric
1/2 tsp cumin powder

Grind together:
1 tsp poppy seeds
2 tsp of cashews

Grind together:
3 cloves of garlic
2 green chilies
Small piece of ginger

Preparation
Chili Paste
Grind ingredients into a fine paste. Add salt to taste. If you don’t want to make the paste, substitute as follows: 3 tsp minced or dried garlic, 2 tsp dry ginger and 1 tsp salt. Add fresh chilies in with the onions.
Cauliflower
Heat 2 Tbsp oil in a pan and add the chopped onions and sauté till golden brown. Add ginger, garlic, green chili paste and sauté. Add the tomato (fresh or paste) and sauté for 2 minutes. Add all the spice powder and cook for about 5 minutes over a medium low heat. Add the yogurt (or sour cream) and sauté till the yogurt is well blended. Now add the cauliflower florets and sauté them well turning all sides to coat with the masala (spice mix) add alll dry spices at this time and cook them covered for 2 minutes. Add the cashew poppy seed paste and 1/2 cup of water. Cook covered for 5-6 minutes. If you are not using the paste just add water. Garnish with cilantro leaves and serve hot.

Source
Priya’s Kitchen
Adapted by Meg Paccione