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Julia Child’s Eggplant Pizzas

17 Aug

Got an eggplant in our farm box and decided to try something new with it. These were eh. Too mushy for my liking!

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Julia Child’s Eggplant Pizzas (Tranches d’aubergine á l’italienne)
adapted from kalynskitchen

Ingredients:
1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can (14.5 oz.) petite diced tomatoes with liquid
1/2 tsp. dried Italian seasoning
1/4 tsp. dried oregano

instructions

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don’t let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but “not so long that the slices become mushy and lose their shape” as Julia says.)

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Serve hot, with red pepper flakes to sprinkle on pizza if desired.

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Pasta with Escarole, White Beans and Chicken Sausage

4 Jan

Escarole appeared in our fresh box at some point. Never had escarole before. So I looked through the recipes that come with our box and this one caught my eye. It was good, the beans could have been left out though.

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Pasta with Escarole, White Beans and Chicken Sausage
adapted from food network

ingredients
3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1(14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Directions
Cook the pasta according to the directions on the package.

Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.

Divide among bowls and top with parmesan cheese.

Garlicky potato and greens

18 Dec

This was a recipe I found to use up some cabbage potatoes and collard greens we had gotten in our fresh box! I added some rotisserie chicken to it to beef it up a little. This was surprisingly good 🙂

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garlicky potato and greens
adapted from the holy kale

Ingredients:
1 Tbs Extra Virgin Olive Oil
4 Garlic Cloves, finely diced
1/2 Onion, finely chopped
1 Potato, diced
1 Bunch of Collard Greens, thinly chopped
1/2 Purple Cabbage, thinly chopped

Directions:

In a medium-large skillet, add 1 tbs of olive oil and turn on medium to low heat. Add garlic and onion.
Sauté garlic and onion for about 5-10 minutes, or until they turn translucent.
Add potato and cabbage, coat in the olive oil and cover. If need be, add extra olive oil to make sure they do not burn. Cook for about 5-8 minutes.
After the potato and cabbage have begun to soften, add collard greens. Cover and reduce to low heat. Cook for another 15 minutes, or until vegetables are soft.

Eggplant and chickpea stew with couscous

2 Nov

This is another one of those recipes that came along at just the right time! We got an eggplant in out fresh box… Surprisingly I liked this dish more than the husband. Even though the eggplant was soggy the couscous and chickpeas kind of made up for it.

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Eggplant and Chickpea Stew with Couscous
adapted from woman’s day

1 can(s) (8-ounce) tomato sauce
1 teaspoon(s) ground cumin
1/2 teaspoon(s) curry powder
Kosher salt
Pepper
1 can(s) (15-ounce) diced tomatoes
1 medium onion, finely chopped
1 medium (about 3/4 pound) eggplant, cut into 3/4-inch pieces
1 can(s) (15-ounce) chickpeas, rinsed
3/4 cup(s) couscous

Directions
In a large saucepan, whisk together the tomato sauce, cumin, curry powder, 1/2 cup water, and 1/2 teaspoon each salt and pepper.
Stir in the tomatoes, onion, and eggplant and bring to a boil. Reduce heat and simmer, covered, until the eggplant is tender, 20 to 25 minutes.
Add the chickpeas and cook, uncovered, until the chickpeas are heated through and the mixture has slightly thickened, 4 to 5 minutes.
Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous.

GARLIC GINGER BABY BOK CHOY SAUTÉ

7 Sep

Another recipe to use up veggies from our fresh box. This time bok choy. Yummy this way. served it up over quinoa and threw in some rotisserie chicken to the bok choy in the last few minutes!

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GARLIC GINGER BABY BOK CHOY SAUTÉ
adapted from the talking kitchen

ingredients
3 heads baby bok choy
3 garlic cloves, grated
1 Tbsp freshly grated ginger
1 Tbsp peanut oil
2 Tbsp soy sauce
1 tsp hoisin sauce

Instructions

Start by grating 2 garlic cloves and 1 Tbsp ginger, reserve the other garlic clove and remaining ginger for later in the cooking process.

Heat the oil in a medium saute pan over medium heat, add the garlic and ginger, saute for 1 minute then add the chopped baby bok choy, saute for another minute or 2.

In a small bowl fork-whisk together the hoisin and soy sauce, pour this over the bok choy, stir and cover with a lid. Cook for 2-3 minutes, uncover- add the remaining grated garlic and ginger- cover and cook for 1-2 minutes more.

Eggplant caprese

25 Jul

Got a beautiful eggplant in the fresh box and thought I’d try one of the recipes I’d pinned for eggplants. I wasn’t expecting much from this recipe, but it came out really good even though I forgot to do step 5! Yum will definitely make this again!

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eggplant caprese
adapted from healthyrecipesblogs

Ingredients
1 medium eggplant (total weight 1 pound)
2 large, firm tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 fresh basil leaves
8 thin slices fresh Mozzarella (4 ounces total)

Directions
1. Preheat oven to 425°F. Slice the eggplant and tomatoes crosswise into ½-inch-thick pieces. Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.

2. Combine the olive oil, vinegar, salt, and pepper. Brush the mixture over the eggplant and tomato slices. Set the remainder aside.

3. Bake the eggplant slices for 10 minutes. Turn them over, brush with more of the olive oil mixture, and bake for another 10 minutes. Set aside. Place the tomatoes on the same baking sheet and bake for 2 minutes, until soft.

4. Form the stacks: Place a slice of cooked eggplant on a plate. Top with a tomato slice, a slice of mozzarella, a basil leaf, another tomato slice, another slice of Mozzarella, and finish with a second slice of eggplant on top. Repeat to make three more stacks.

5. Return the stacks to the oven for 2 minutes, until cheese is melted. Top each stack with a drizzle of the remaining oil mixture and a basil leaf. Serve immediately.

Stir-Fried Baby Bok Choy with Garlic

14 Jun

Last week we got some baby bok choy in our fresh box. Yum! It was delicious sautéed up this way. Served it with these lettuce wraps unwrapped (no lettuce).

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Stir-Fried Baby Bok Choy with Garlic
adapted from epicurious

ingredients

1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby bok choy, halved lengthwise
2 teaspoons Asian sesame oil

preparation

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Heirloom Tomato Salad

28 Apr

I picked up a package of mini heirloom tomatoes last time I was at tjs with the intention of making pasta ponza. When the time came to make the pasta I couldn’t do it, just didn’t sound appealing :). So instead I made this and it was super yummy!

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Heirloom Tomato Salad
adapted from Oprah

Ingredients

1 package mini heirloom tomatoes from trader joes
1/4-1/2 tsp. sugar
Salt
2 green onions, including tender green parts, chopped
1 tsp garlic powder
1 tsp. dried oregano
Balsamic vinegar
3-5 Tbsp. extra-virgin olive oil

Directions

Halve the tomatoes. Place tomatoes on a platter, sprinkling them with the sugar, salt to taste, green onions, garlic, and oregano.

Drizzle lightly with balsamic vinegar and then drizzle generously with olive oil. Let stand at room temperature until ready to serve, up to 2 hours.

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Thanksgiving. Only a month late :)

30 Dec

December was super busy with hanukah, Xmas, a two day bat mitzvah, a trip to Kentucky, and all the other stuff that goes on around here!

This is the winning plate from thanksgiving dinner!

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Corn bread, mashed potatoes, gravy, turkey, cranberry sauce, broccoli casserole, stuffing, green beans, sweet potatoes and acorn squash.

corn bread – used a few boxes of jif…. Next time I won’t! 🙂

mashed potatoes – we all know how to make those

This was delicious!! I usually just use the recipe on the bag of cranberries, but decided to branch out and I’m glad I did!
cranberry orange walnut relish
adapted from goodlifeeats

3/4 cup orange juice
2 tablespoons water
1/2 cup sugar
4 tablespoons maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoon orange zest
1/4 teaspoon vanilla extract
1/8 teaspoon salt
12 oz fresh cranberries
1/3 cup Golden raisins
2/3 cup Walnut pieces

Directions:
Combine orange juice, sugar, maple syrup, cinnamon, nutmeg, orange zest, vanilla, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar has dissolved. Stir in the cranberries and golden raisins.
Bring mixture to a boil, reduce heat to a simmer, and cook for 3-5 minutes – or until the cranberries pop. Remove from heat and stir in the walnut pieces. Cover and chill 2 hours before serving with turkey.

This recipe comes from my mother in law – one of the husbands favorites!
broccoli casserole
20oz package frozen chopped broccoli
1 stick butter chopped
1lb velveeta chopped
2 sleeves ritz crackers, crushed
1 stick butter, melted

Preheat oven to 350
Cook broccoli and drain off water.
Add chopped butter and velveeta.
Stir and pour mixture into buttered 9×13 dish
Sprinkle crackers over broccoli mixture
Pour melted butter over crackers
Bake 20-30 minutes

green beans with vinaigrette
2lbs hericots verts (I used frozen from tj’s)
2T evoo
1T cider vinegar
1t Dijon mustard
1t kosher salt
1/4t ground pepper

In a large sauté pan with 1-2 tablespoons evoo, sauté hericots verts.
In a small bowl whisk 2T evoo, vinegar, mustard, salt, and pepper until thickened and combined.
Pour over beans; toss to coat

Last year I strayed from my normal stuffing recipe. While it was good, this one is sooooo much better!
Sausage, Apple and Cranberry Stuffing
adapted from allrecipes

1 box trader joes corn bread stuffing
1 pound jimmy dean sage pork sausage
1 cup chopped onion
3/4 cup chopped celery
5 teaspoons sage
1.5 tbl rosemary
1 sprig thyme
1 apple, cored and chopped
1 cup craisins
1-2 cups turkey stock
4 tablespoons unsalted butter, melted

Directions

Preheat oven to 350 degree F (175 degree C).
Place for bread in large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, and dried cranberries. Transfer to 9×13 pan. Drizzle with turkey stock and melted butter, and mix lightly. Bake 40-45 min.

Pork chops with roasted apples

21 Nov

I never buy bone-in pork chops. I hate paying for the weight of the bone since it gets tossed anyway. And I feel like more of the pork goes to waste. I did end up buying some last week as they were on super sale at the grocery store. This recipe I ripped out from cooking light magazine. The original recipe had pearl onions cooked with the apples. This dish came out really. I especially liked the green beans!

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Pork Chops with Roasted Apples
adapted from cooking light

Ingredients

2 1/2 teaspoons oil, divided
2 cups Gala apple wedges
1 tablespoon butter, divided
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
1/2 cup fat-free, lower-sodium chicken broth
1/2 teaspoon all-purpose flour
1 teaspoon cider vinegar

Preparation

1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add apple to pan; cook 2 min. place in oven. Bake at 400° for 10 minutes or until apples are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

Haricots Verts and Mustard Vinaigrette
adapted from cooking light

ingredients

1lb haricots verts
1 1/2 teaspoons olive oil
1 1/2 teaspoons cider vinegar
1 teaspoon stone-ground mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

Cook haricots verts. Combine olive oil, vinegar, mustard, kosher salt, and freshly ground black pepper in a medium bowl. Add beans; toss well to coat.