Monday, October 28, 2013

Week 21 - 2013

Sauteed Parsnips and Carrots with Honey and Rosemary 

Makes 8 servings

Ingredients

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Preparation

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

 Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.


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Crispy Parsnip Chips

Serves: 4

Ingredients:

Cooking spray
2 parsnips, peeled and sliced into 1/4-inch rounds
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese

Directions:

Preheat oven to 425 degrees and spray a baking sheet with cooking spray. In a bowl, mix parsnips, oil, and Parmesan to coat well. Spread on the baking sheet in a single layer. Bake 10 to 15 minutes until lightly browned and slightly crisp. Store in an airtight container for 1 or 2 days.

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Week 20 - 2013

Yellow Squash Chocolate Brownies



 Ingredients:

1 cup white flour
1/4 cup white sugar
1/2 cup unsweetened cocoa
1/4 cup canola oil
2 large eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup yellow squash, peeled and finely shredded
1 tablespoon milk
1/2 cup semi-sweet chocolate morsels





Directions:

Preheat oven to 350 degrees and spray a 9 x 9 inch pan with non-stick cooking spray. Set aside. In large bowl, put all ingredients in the order given above. With large spoon mix until well combined. Pour into pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and let pan cool on wire rack. You can eat this plain, sprinkled with powdered sugar or enjoy with ice cream.

Tuesday, October 15, 2013

Week 19 - 2013

CARROT, POTATO, AND CABBAGE SOUP





INGREDIENTS:

4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
1/4 medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste

DIRECTIONS:

Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

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Mediterranean Roasted Broccoli & Tomatoes


Ingredients

12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)

Preparation

Preheat oven to 450°F.
Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.

Monday, October 7, 2013

Week 18 - 2013

Roasted Romanesco Cauliflower & Tomatoes



Romanesco cauliflower is a thing of beauty. It’s the kind of vegetable that deserves a second take. Its bright chartreuse color and abstract shape is reminiscent of something you may see under the ocean. While its unusual shape may deter you it can be prepared just like regular cauliflower,  so give it a try.

Romanesco cauliflower is considered a form of traditional cauliflower, with the difference being its fractal shape. This means that each bud of the flower is composed of smaller buds which form a logarithmic spiral. These fractals are what gives the cauliflower it’s strange yet beautiful appearance. Also known as Roman cauliflower, it’s rich in vitamins C and K, fiber and carotenoids.

Because it may be new to your dinner table, we’re offering up a recipe where the cauliflower is the main attraction. Mixed with roasted tomatoes, this simple dish will add a splash of color to your dinner table and a whole lot of nutrition. Happy eating!

Ingredients

One head of romanesco cauliflower, core removed and cauliflower broken up into florets
3 organic heirloom tomatoes (sliced)
2-4 tbsp olive oil
1 tsp flaky sea salt
1/2 tsp chili powder
Freshly ground black pepper
1/2 lemon

Preparation

Preheat the oven to 425 degrees F. On a baking sheet, toss the cauliflower florets, oil, salt and chili powder together. Add several grinds of black pepper. Line up the tomatoes and paint both sides with oil and sprinkle with salt & pepper and chili powder.

Roast in the oven for 20-30 minutes, or until the cauliflower is softened and is brown in places.

Remove from oven and squeeze the lemon over the cauliflower. Serve immediately.


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Roasted Delicata Squash Wedges



Also known as Bohemian squash or sweet potato squash, delicata has a rich yellow flesh and a buttery, sweet-corn like taste. The skin is edible and delicious as well. Low in calories and high in fiber, delicata is a good source of vitamin A. There are so many ways you could flavor this squash.

Ingredients:

2 delicata squash, about 1 lbs each
nonstick cooking spray, olive oil

For sweet squash

2 teaspoons brown sugar substitute
1 -2 teaspoon cinnamon
salt

For savory squash

2 teaspoons brown sugar substitute
2 teaspoons chili powder
salt

For spicy squash

salt
cayenne, to taste
ketchup, for dipping

Directions:

1 Preheat the oven to 425 degrees F.

2 Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.

3 Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.

4 Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on
your seasonings.

5 Roast in the oven for 40 minutes.