Tag Archive: vegetables

Cauliflower Cakes with Avocado Ranch Cream

Time to eat our vegetables again. I created this dish for the Alphabet Challenge. This challenge is organized and coordinated by Brenda at Meal Planning Magic. What a great idea! This is where on or around the 15th of each month I will publish vegetable recipes and share them at the link party with other bloggers. If you are interested in joining us you can find out more here.

I picked the letter C for cauliflower. Cauliflower is very popular right now. I have learned many, many new ways to make it. I got this one and changed it just a little from the Healthy Foodie. I can’t be as healthy as she can so I added this avocado cream to it (its kind of healthy).

Cauliflower Cakes with Avocado Cream

I got nutritional information about cauliflower here: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2390/2 Cauliflower per cup has 25 calories, 30mg of sodium, 5g of carbohydrates and 2g of protein.

Check out the link party below (must be registered to enter) and don’t forget to check out the Eating the Alphabet Pinterest board. There you can keep track of all the recipes that are added month-to-month but also find new recipes from last year too. What’s your favorite fruit, vegetable, grain or legume that starts with the letter C or D?


Green Food! I Mean Green…Really Green.

Green Food?  Really?  I’ve heard of Green Eggs and Ham.   When I “Googled” green food I got a whole list of organic, naturally grown food.  That was not quite what I had in mind.  Not that there’s anything wrong with those, of course.  I was thinking St. Patrick’s Day not natural food.

I made a list of naturally green food:  peppers, cabbage, celery, cucumbers, asparagus, avocado, broccoli, kale, green beans, leeks, green onions, spinach, lettuce, peas, zucchini, Granny Smith apples, kiwi, honeydew, green grapes.  Then of course there are all sorts of herbs.  Cilantro, parsley, chives, tarragon, mint… the list can go on.

So what was I worried about?  There are plenty of green food items I use all the time.

I wanted to make something green for Saturday Dishes.  (I’ll get to St. Patrick’s Day green a little later with cookies, cakes and whatever else.)  I did come up with a roasted Napa Cabbage, Broccoli, and Leek dish and to go with it a Green Cilantro Rice.

I know you either like or hate cilantro.  I happen to like it….a lot!  Huevos Rancheros and Chicken Tacos aren’t complete without it.  If you like it this rice is very easy and tasty.

What other green foods can you think of?  Link it to Saturday Dishes sometime this weekend.  We will open the show early tomorrow morning so come back and link up your green.  Sweetened or unsweetened is fine!

Broccoli, Leek and Napa Cabbage

Green Rice

Asparagus and Portabello Mushrooms in Garlic Mustard Sauce

I have decided to participate in the Eating the Alphabet Challenge.  This challenge is organized and coordinated by Brenda at Meal Planning Magic.  What a great idea!  This is where on the 15th of each month I will publish vegetable recipes and share them at the link party with other bloggers.  If you are interested in joining us you can find out more here.

This first challenge was the letters A and B.  I assigned my oldest daughter the A because I like several “B” vegetables.  She finally turned in her homework.  She made an interesting mushroom and asparagus side to go along with what sounded like some really good steaks (balance in everything).

Asparagus and Mushrooms

The nutritional data comes from:  http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2363/2

RAW ASPARAGUS has 27 calories per 134g; 0 grams of fat; 3 mg of sodium and 5 grams of carbohydrates.

RAW PORTABELLO MUSHROOMS have 23 calories per 1 cup serving; 0 gram fat; 5 mg sodium; 4 grams carbohydrates.

 

Check out the link party below (must be registered to enter) and don’t forget to check out the Eating the Alphabet Pinterest board. There you can keep track of all the recipes that are added month-to-month but also find new recipes from last year too. What’s your favorite fruit, vegetable, grain or legume that starts with the letter A or B?

Butternut Squash and Brussel Sprouts-Eating the Alphabet Challenge

We now return to our eating healthy schedule since Valentine’s Day is over.  I have decided to participate in the Eating the Alphabet Challenge.  This challenge is organized and coordinated by Brenda at Meal Planning Magic.  What a great idea!  This is where on the 15th of each month I will publish vegetable recipes and share them at the link party with other bloggers.  If you are interested in joining us you can find out more here.

This first challenge was the letters A and B.  I assigned my oldest daughter the A because I like several “B” vegetables.  She is late with her homework!  I am sure we will see something soon.  I thought I had a bag of beets and broccoli in the freezer.  It turned to be Brussels sprouts and butternut squash.  That worked for my part of the job.  I decided to do a little nutritional investigation on my assignment.  This could prove to be very beneficial.  I only checked 1 source for my information:  http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2363/2

Butternut squash has 41 calories per 1/2 cup of cubes; 0 grams of fat; 8 mg of sodium and 22 grams of carbohydrates.  (squash, winter, butternut, cooked, baked, without salt)

Brussels sprouts have 28 calories per 1/2 cup serving; 1 gram fat; 16 mg sodium; 6 grams carbohydrates; rich in vitamin C and A, iron and calcium. (Brussels sprouts, cooked, baked without salt)

Roasted Butternut Squash and Brussel Sprouts

Check out the link party below (must be registered to enter) and don’t forget to check out the Eating the Alphabet Pinterest board. There you can keep track of all the recipes that are added month-to-month but also find new recipes from last year too. What’s your favorite fruit, vegetable, grain or legume that starts with the letter A or B?

Balsamic Glazed Chicken

I get inspiration to make something when I hear and think about it all day.  A friend at work made Chicken Piccata for her son’s birthday.  That sounded so good to me.  I just had to have something with that acidic taste.  I didn’t have any lemons.  So I looked around the pantry and spied the Balsamic vinegar.  Why not?

Now I’m back on my “life style eating” plan (not a diet) so you can’t see the 4 ounces of chicken breast under the vegetables.  It’s there.  I should have used Canola oil rather than olive oil and no butter.  The chicken had no fat on it, so a little flavor was necessary.

I get carried away during the holidays and eat things that aren’t good for me.  Winter is not necessarily a good time to restart, but I have to do it sometime.  I have gradually given up Taco Cabana’s chicken flautas.  I just can’t go cold turkey!  Now it’s time to get serious and focused.  I think I have all the issues I need to worry about out of the way (I hope). I can concentrate on not eating everything I take a picture of for you to try.

Resolution/Solution:  Eat more salads, vegetables and chicken.  Try fish once in a while.

Balsamic Glazed Chicken

Black Tie Stir Fry

A Guest Post by MiddleSister a What’s On Hand Dinner

Happy 2013!!! Tonight, I decided to clean out the fridge and call it dinner. With the mixture that I had on hand, stir fry was a sure deal, but I had to change it up a little. I didn’t feel like rice, and I had some bowtie pasta on hand. My husband always wants some red meat so veggie and pasta alone would not do. Everything else was thanks to a left over veggie tray, some frozen broccoli begging to leave the freezer and some veggies that were not looking to make it much longer and be as fresh as I would like them to be.

Sharing with:
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Chicken Stir Fry

After Christmas, I need something entirely different tasting.  I was hungry for Chinese and decided a quick dinner was a stir fry with lots of veggies.  I could do without the meat and it would be just as good. The crispy pieces of chicken coated in the cornstarch were nice.

This is a quick one pot dinner that is easy to fix  Do you have any one pot wonders for a quick dinner?  I go to a stir fry to clear out the veggies from the crisper drawer too. After the holidays I always seem to have a few good veggies in need of an inventive meal.

 

Healthy, Easy and Hearty Chicken Stew

Our thoughts and prayers are with all of our East Coast friends and family and everyone there too. We are thinking of you and this bowl of soup is just right for cold and wet. Take care!

I think I have been too busy at work, my volunteer job and kitchen creativity.  I’m tired.  I have been so busy I haven’t even written some of these wild concoctions up for you.  I have become determined to make easier and healthier meals for a while.  When cooking becomes a chore, I need to reevaluate what I am doing.  So, I made this simple Chicken Stew.  It was good and easy.  The recipe serves 2, but of course it can be multiplied.

Chicken Stew

  • 1 boneless, skinless chicken breast
  • 1 medium Yukon gold potato, diced 3/4”
  • ½ medium yellow onion, diced
  • 1 stalk of celery, diced
  • 1 medium carrot, diced
  • ½ red bell pepper, diced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen green peas
  • 1 teaspoon cornstarch
  • Water or chicken broth for simmering the chicken and adding to the stew

Simmer the chicken breast in a large open pan with the bay leaf, the oregano, salt and pepper.  Meanwhile, dice and cook the potato in a separate small saucepan until tender.  Add the bell pepper, celery, carrot and onion to the chicken.  Cook all these together for about 10 minutes.

Remove the chicken breast and cut it up when tender, returning it to the stew.  Add the potato without draining too much water off.  Add more water or chicken broth if needed and adjust for seasoning.   Add the frozen peas last and let this simmer to warm until the peas are tender.

Mix 1 teaspoon cornstarch with enough water to thin and add to the stew.  Simmer until ready to serve.  The stew is not thick.  You can make your’s thicker with more cornstarch.

I served this with a large spinach salad with balsamic vinegar.  It was an-easy-to-prepare meal that was warm and good. Just what the Doctor ordered.  Well, not my doctor, he wants me to eat lettuce and mashed cauliflower.  In any event, it made me feel better.  I need to rest up because the busiest cooking time of the year is upon us.

Don’t forget to submit your cookie recipes to the Holiday Cookie Exchange.

Cookies 2012

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Chocolate Zucchini Cake

The garden for this summer was a wonderful idea. I enjoyed planting, watering, feeding and harvesting all the veggies. I am about out of ideas with what to do with a big crop of zucchini and yellow summer squash. I have given some to friends, but I don’t think they like to cook as much as I do. I hate to burden them anymore. I have put off making anything sweet, but I gave in Sunday when I had about 7 zucchini squash in the frig. I grated enough for 7 bags of squash for the freezer. I can enjoy that later on. Then I gave in and grated the rest for a Zucchini Spice Cake (oh, Chocolate Zucchini Spice cake with Dark Chocolate Butter Cream icing).

I use my Presto Salad Super Shooter when I grate my zucchini. I like the texture better than with the food processor which is very fine. It is smaller and much easier to clean up quickly. It is a really handy tool in my kitchen.

I bring baked items such as this to work. It will be eaten and shared with a lot of people. We cut it into small pieces. That way we don’t feel we are doing too much damage to the diet. Now, how many times they return for another little piece, I don’t keep count!

I hope you find this recipe useful and delicious. It took about an hour after slicing` and the cake was gone. I send out an email to a few key people and they help spread the word through the building.

This is a simple cake to mix up. It all goes in the mixing bowl and into the 9”X13” baking pan. Bake at 350° for 50-60 minutes. Don’t over bake to make it dry out. Test with a wooden skewer for doneness.

Chocolate Zucchini Spice Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cups unsweetened dark chocolate cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon vanilla extract
  • 4 eggs (room temp)
  • 1 ½ cups vegetable oil
  • 4 cups grated zucchini

Preheat the oven to 350°. Prepare a 9”X13” baking pan with non-stick spray.

In a bowl of a Kitchen Aid stand mixer or a medium bowl stir together the dry ingredients. Add the eggs, vanilla and vegetable oil and mix well.

Fold in the grated zucchini and put into the prepared baking pan.

Bake for 50-60 minutes until tested with a wooden skewer that comes out clean.

Cool on a wire rack until completely cool. Frost with Chocolate Butter Icing. (This was my mom’s recipe and it works for me.)

Chocolate Butter Icing

  • ¾ stick of unsalted butter
  • 2/3 cup milk or cream
  • 4-6 cups powdered sugar
  • 1/3 cup dark chocolate cocoa
  • 1 teaspoon vanilla

Warm the butter and milk together in the microwave for about 1 minute. (Momma would have scaled the milk in a sauce pan on the stove.) Add to the powdered sugar and cocoa in a medium bowl. Mix well. (you may need a little more or a little less milk, depends on the powdered sugar.) Add the vanilla and beat until fluffy.

Spread on the cooled cake. This can be refrigerated or served at room temperature. (I store cakes in my boss’s office until ready to serve. It is cold enough in there to feel like a refrigerator.)

This is the cake before it is iced.

Mid-Week BBQ

I guess I am still hungry for Fourth of July festivals as I woke up this morning craving BBQ.  Good thing that I know just the quick fix to cook all day while I am at work.  I’ll set up my crock pot and let it cook dinner.  Throughout the day I began to elaborate on the Tuesday night party.  Maybe I want some Mexican and something fresh and fruity too.  How am I going to get this all in one dinner?  That is how my kitchen experiments start.  I began to imagine the recipe below.  It was good.  Real good.  I have leftovers in case I need some more this week.

Pulled Pork Tacos with Grilled Pineapple Salsa

For the pork:

  • 1 pork tenderloin fat trimmed
  • 1 bottle of your favorite BBQ Sauce
  • 1 16 oz bottle of Dr. Pepper
  • 1 tablespoon of chipotle chili powder
  • Salt and Pepper
  • Corn or Flour tortillas
  • Cheese and/or toppings

In the morning place all the ingredients through the salt and pepper into the crock pot and set to low.  Leave to stew for 6-8 hours.  Before removing from the pot fix the salsa (see below).

When ready to eat remove to pan and finish the shredding.  This should be very easy and almost done for you.  Serve with warmed tortillas, salsa and your favorite cheese.  I used Cotija.

 

 

For the salsa:

  • 2 pineapple rings
  • ½ of a red onion finely diced
  • 2 jalapeños finely diced
  • 1 cup of tomatoes finely diced  (I take mine as I get them from the garden, today’s crop was cherry tomatoes)
  • 2 tablespoons of cilantro finely chopped
  • Juice from ½ a lime
  • Salt

Pre-heat your grill or grill pan to medium.  Spray with cooking spray and add pineapple rings.  Spray the top side with cooking spray and let cook for three minutes or until deep grill marks appear.  Flip.  Cook 2-3 minutes more to char the other side.  Remove from pan to a plate and put in the refrigerator to chill.  When they are about room temperature, cut into small pieces.

Add all of the fruits and vegetables to a bowl and pour lime juice in and stir.  Salt to taste.  Serve over tacos.

I grilled a few extra pineapple rings for dessert!