Vegetable Chili

Kidney beans or pinto beans are a traditional starting point, but if you want to get creative, try chickpeas, black beans, cannellini beans, navy beans, or even lentils.

Ingredients

• 3 tbsp olive oil
• 1/2 lb ground beef, pork, turkey, or chicken (optional)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 sm eggplant, cubed
• 1 med zucchini, chopped (or use more eggplant)
• 2 carrots, chopped
• 1 C quartered mushrooms
• 1/4 tsp crushed red-pepper flakes
• 4 C canned kidney or pinto beans, rinsed and drained
• 1 box (26 oz) chopped tomatoes (about 3 c) (we used Pomi)
• 1 3/4 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 C water or stock
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh cilantro or parsley (optional)

Directions

1. Heat oil in large Dutch oven over medium heat. When hot, add meat, if using. Season with salt and cook, stirring frequently, until well browned all over, about 5 minutes. Remove meat from pan and drain off all but 3 tablespoons of the fat. (if you're skipping meat, put oil in pan and start recipe here.)

2. Return Dutch oven to stove over medium-high heat. Add onion and garlic. Cook and stir until just softened, about 1 minute. Add eggplant, zucchini, carrots, mushrooms, and red-pepper flakes. Cook, stirring occasionally, until vegetables begin to soften, 15 to 20 minutes, adjusting heat so that nothing scorches.

3. Add beans, tomatoes (with juice), salt, cumin, and oregano. Return meat (if using) to Dutch oven. add enough water to submerge everything. Bring mixture to a boil, reduce heat to medium, and cook, stirring occasionally and adding more liquid if necessary, 15 minutes. Add black pepper, season with salt to taste, and sprinkle with cilantro, if desired.

Yam Fries

Preheat oven to 425.

1 egg white

2 tsp vegetable oil

1/2 tsp. each cumin and paprika

1/4 tsp. each S&P

 lg. sweet potato, cut in 1/2" julienne strips (mine were cut somewhat bigger - ok they were just chunks and I cooked them longer). 

 In a large bowl, whisk egg white till frothy.  Whisk in oil, cumin, paprika, S&P.  Add potatoes, tossing to coat.  Spread out on a parchment lined baking sheet (do not dump container unto baking sheet; but pick up the fries by hand and spread out) and bake for 30 min. turning halfway

Shredded Brussels Sprouts

Serves 8

Ingredients:

1/2 pound sliced bacon

1/4 cup butter

2/3 cup pine nuts

3 green onions, minced

1/2 teaspoon seasoning salt

pepper to taste

2 pounds Brussels sprouts, cored and shredded

Directions:

Emeril's Stir Fried Baby Bok Choy

3/4 pound baby Bok Choy, sliced in half lengthwise

2 teaspoons toasted sesame oil

1 cup bean sprouts

1 tablespoon low sodium soy sauce

1 teaspoon Sriracha hot sauce

Cilantro leaves for garnish

Heat a skillet or wok to high heat.  Add olive oil and stir-fry onions until slightly wilted. Add Bok Choy and continue to stir-fry.  Drizzle in sesame oil and toss.  Add bean sprouts, soy sauce and hot sauce. Continue cooking for 1 minute until vegetables are tender but still crisp.

Transfer to plate and top with cilantro leaves.  Serve immediately.

Smashed Potatoes

Yield :   4

Once you try these smashed potatoes, you’ll be hooked to these crispy morsels! Use a large, flat meat tenderizer to smash them on the baking sheet or the bottom of a heavy-bottomed pot will also work well. They’ll definitely be your new favourite way to make potatoes! Yield is 4 servings.

Ingredients

• 16 small Yukon Gold potato
• 1 tablespoon olive oil
• sea salt, and freshly cracked black pepper

Directions

1. Preheat oven to 425 degrees F.
2. Bring a pot of salted water to a rolling boil.
3. Plunge potatoes into the water and simmer for 15 minutes or so, until a skewer can be inserted easily.
4. They should be just cooked through but not soft.
5. Drain.
6. Transfer to a greased baking sheet.
7. Using a large, flat meat tenderizer or a heavy-bottomed pot, smash each one with into a thick pancake shape.
8. Brush the tops with oil and season with salt and pepper.
9. Bake on the top rack of the oven until golden and crisp, about 25 minutes.
10. Turn the broiler on and broil for 5 minutes.
11. Season with salt and pepper, to taste.

Savory  Green Bean Medley

1 cup chopped onion
1/2 cup red or green pepper strips
1 clove garlic, crushed
2 Tbsp, olive oil
1/2 tsp. basil, crushed
1/2 tsp. oregano, crushed
1/2 tsp. salt
tsp. pepper
1 can (16 oz.) Cut Green Beans, drained
2 small zucchini, thinly sliced
1/2 cup chopped tomato

Cook onion, pepper and garlic in oil until tender-crisp. Stir in basil, oregano, salt and pepper. Add green beans and zucchini; heat through. Stir in tomato and cook 1 minute. Serve over cooked pasta or rice, if desired.

4 to 6 servings

Maple-Roasted Brussels Sprouts With Toasted Hazelnuts

The brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a kick of maple syrup.

Ingredients

1 1/2 pounds brussels sprouts

1/4 cup olive oil

3/4 teaspoon sea salt

1/4 teaspoon (or 10 grinds) black pepper

2 tablespoons maple syrup

1/2 cup toasted hazelnuts, coarsely chopped (optional)

Preparation

1. Preheat the oven to 375 degrees.

2. To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.

3. In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.

4. After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)

5. Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).

6. Toss the roasted brussels sprouts with the hazelnuts and devour!

Yield: Serves 6.

Garden Vegetable Gratin

Ingredients

3 pounds russet potatoes, peeled

2 tablespoons unsalted butter

4 ounces shallots, diced

1 medium carrot, diced

1 small zucchini, diced

1 cup frozen peas, thawed

2 cloves garlic, minced

2 tablespoons stemmed thyme

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated or ground mace

3 cups reduced-sodium vegetable broth

1 cup low-fat or fat-free cream

Preparation

1. Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the potatoes. Place the slices in a bowl, cover with cool water and set aside.

2. Melt the butter in a large skillet over medium heat.

3. Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.

4. Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.

5. Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish. Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer. Keep layering the casserole, like a lasagna, ending with a layer of potato slices.

6. Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.

7. Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.

Yield: Makes about eight side-dish servings.

Sweet and Sour Butternut Squash or Pumpkin

Ingredients

3 tablespoons mustard oil or olive oil

A generous pinch of ground asafetida

1/2 teaspoon whole brown or yellow mustard seeds

4 cups (1 1/4 pounds) peeled and seeded butternut squash or pumpkin, cut into segments 3/4- to 1-inch in size

3/4 to 1 teaspoon salt

1 1/2 teaspoons sugar

1/8 to 1/4 teaspoon cayenne pepper

1 tablespoon plain yogurt

2 tablespoons chopped cilantro

Preparation

1. Pour the oil into a frying pan and set over medium heat. When hot, add the asafetida and mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, add the squash. Continue to cook, stirring, for about 3 minutes, or until the squash pieces just start to brown.

2. Add 1/4 cup of water, cover, turn heat to low, and cook for about 10 minutes, or until the squash is tender.

3. Add the salt, sugar, cayenne and yogurt. Stir and cook, uncovered, over medium heat until the yogurt is absorbed and no longer visible. Sprinkle in the cilantro and stir a few times.

Yield: Serves 4 to 5.

Zucchini Boats With Ricotta-Basil Mousse

Ingredients

6 small zucchini (about 1 1/2 pounds)

Cooking spray

1 cup loosely packed fresh basil leaves, finely chopped

1 cup (8 ounces) ricotta cheese

1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese or other hard cheese

2 tablespoons hot water

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Parsley sprigs (optional)

Preparation

1. Preheat oven to 450 degrees Fahrenheit.

2. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 by 9–inch baking dish coated with cooking spray.

3. Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.

Yield: 12 servings).

Savory Butternut Squash and Parmesan Bread Pudding

Ingredients

3 cups butternut squash, peeled and cut into 1/2 inch cubes

Cooking spray

1/2 teaspoon salt, divided

1 teaspoon olive oil

1 cup chopped onion

1 garlic clove, minced

2 cups 1 percent low-fat milk

1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese or other hard cheese, divided

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

3 large eggs

2 large egg whites

8 ounces day-old French bread, cut into 1-inch cubes (about 9 cups)

Preparation

1. Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.

2. Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.

3. Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.

Yield: 6 servings.

Zucchini Cakes

Ingredients

4 medium zucchini

1 teaspoon kosher salt

1 small yellow onion, peeled

1/2 cup low-fat ricotta

5 tablespoons whole-wheat flour

1 large egg, beaten with a fork in a small bowl

1/2 teaspoon mild paprika

1/2 teaspoon dried dill

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

Preparation

1. Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)

2. Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.

3. Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.

4. Grate the onion into the bowl using the large holes of the box grater.

5. Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.

6. Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.

7. Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.

Yield: Serves 6.

1 large garlic bulb

2 tablespoons olive oil

2 pounds sweet potatoes, peeled and cut into 2-inch pieces

1 pound russet potatoes, peeled and cut into 2-inch pieces

1/2 cup butter or margarine, cut into pieces

1/3 cup freshly grated Parmesan cheese - divided use

3 tablespoons chopped Italian parsley

1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried

1/2 teaspoon salt

1/8 teaspoon coarsely ground pepper

1. Cut top off garlic bulb; discard. Place garlic bulb, cut side up, in small baking dish or ramekin. Drizzle with olive oil. Bake at 400°F (205°C). for 30 minutes or until garlic is very soft. Cool; remove garlic cloves. Use oil in baking dish to grease 1 1/2 quart baking dish.
2. Cook sweet potatoes and white potatoes in boiling salted water about 20 minutes until potatoes are tender.
3. Drain and combine potatoes with garlic cloves in large bowl of electric mixer. Mash until smooth. Add remaining ingredients, reserving 1/4 cup Parmesan cheese; blend. Spoon into prepared baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
4. Bake at 350°F (175°C) for 30 minutes until golden on top.

Makes 6 servings.

Spinach Quiche

Ingredients: Whole wheat pie crust, about a pound of fresh spinach, four cloves of garlic, three eggs, one large ball of fresh mozzarella cheese, some curry powder (optional), onion, olive oil, salt and pepper

Directions: Preheat the oven to 350 degrees. Sauté the chopped onion and sliced garlic in olive oil until the onion is soft and the garlic lightly browned. Add the fresh spinach a few handfuls at a time, allowing it to wilt down. Add about two teaspoons of curry powder, or to taste. Or leave it out if that’s how you feel about it. Beat three eggs in a medium sized bowl. Slice the mozzarella. Add the spinach mixture to the eggs and stir well to combine evenly. Put half of the spinach and egg mixture in the pie crust and lay out the slices of cheese on top. Add the rest of the spinach and egg mixture so that the pie crust is filled to the top. Bake for twenty minutes (approximately) until the quiche is firm and the center is cooked. If it’s not fully cooked you’re worried about burning the crust you can wrap the edge in aluminum foil to prevent burning while still allowing the center to cook through.

Herb-Roasted Onions
Recipe by Ina Garten, Barefoot Contessa at Home cookbook

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Baked Parsnips

Ingredients

• 1-1/2 pounds parsnips, peeled and julienned
• 1/4 cup butter
• 1/4 cup water
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Place parsnips in an ungreased 2-qt. baking dish; dot with butter.
• Add water. Sprinkle with the oregano, parsley, salt and pepper.
• Cover and bake at 350° for 45 minutes or until tender. Yield: 4
• servings.

Rosemary-Garlic Hasselback Potatoes
Serves 4

Ingredients:

4 Medium Sized Yukon Gold Potatoes, washed and dried
½ Cup Olive Oil
4 Sprigs Fresh Rosemary
3 Whole Garlic Cloves, thinly sliced
Sea Salt and Black Pepper

Place oil and rosemary in a small saucepan and heat on medium-low for 8-10 minutes. Remove from heat and allow to cool to room temperature.

Preheat oven to 425 degrees F. Place one potato on a cutting board. Starting from one end of the potato, make slits about 1/8 inch apart but do not cut all the way through the bottom. You can also place the potato in a wooden spoon before you make the slices. The spoon will act as a “guard” to help you not slice all the way through the bottom. Repeat with the remaining potatoes.

Carefully slip one slice of garlic in between every few segments of the potatoes until all the garlic has been evenly distributed. Place potatoes on a baking sheet and brush them all over with the rosemary infused oil. Season with sea salt and pepper.

Bake the potatoes for 30-40 minutes, depending on size. Interior should be soft and exterior should be slightly crisp.

Sugar snap peas with turmeric, mustard, and tarragon

 (serves 4)

·         about 1 lb. sugar snap peas, stems removed, and the little string along the side pulled off

·         2 Tbs. olive oil

·         1 large garlic clove, finely minced

·         a generous 1/2 tsp. turmeric

·         1 and 1/2 tsp. whole mustard seeds

·         2 Tbs. chopped fresh tarragon

·         salt and freshly ground black pepper

1.     In a large sauté pan, heat the olive oil over medium-high heat until it is shimmering.  Then, stir in the garlic, turmeric and mustard seeds and sauté for about 1 minutes, until they become quite fragrant.

2.     Stir in the peas and cook for about 2 minutes, until they become bright green.  Stir well all the while to get the peas coated with the spices.

3.     Scrape the peas and the flavoured oil into a serving bowl, then toss with the tarragon and a sprinkling of salt and pepper.  Add more salt and pepper to taste.  Serve warm.  (Do be careful of stains!  If you spill turmeric oil on things, it’s hard to get out.)

Roasted Yellow Squash with Parmesan

Roasting for a short time at high heat gives the squash a nice golden color but keeps it from getting too soft. The cheese gives the squash a rich and savory flavor, but you can omit it if you like.

1 medium-large yellow squash

1 Tablespoon olive oil

¼ cup freshly grated Parmesan

pinch salt
freshly ground black pepper to taste

Preheat oven to 450 degrees F. Cover a rimmed baking sheet with foil. Trim off ends from squash. Cut the squash cross-wise into roughly 4-inch long pieces. Slice each piece into about ¾-inch wide spears. Transfer the squash to the baking sheet.

Add the olive oil, Parmesan, and salt to the squash. Toss thoroughly to coat the squash evenly. Add freshly ground black pepper to taste if desired. Roast in the oven for about 18 to 20 minutes until squash are fork tender and golden brown in spots.