4 cup(s) baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
5 teaspoon(s) extra-virgin olive oil, divided
4 cup(s) peeled baby carrots
1 bunch(es) asparagus, trimmed and cut into thirds
1/2 teaspoon(s) salt
1/2 cup(s) baby arugula for garnish
1 clove(s) garlic, peeled
5 cup(s) baby arugula
1/2 cup(s) finely shredded Asiago cheese
1/4 cup(s) toasted pine nuts (see Tips & Techniques)
1/4 cup(s) extra-virgin olive oil
1/4 teaspoon(s) salt
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Directions
To prepare vegetables: Position rack in upper and lower thirds of oven; preheat to 425°F.
Toss potatoes with 2 teaspoons oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.
Meanwhile, toss carrots with 2 teaspoons oil in the bowl and spread on another large baking sheet. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes.
Toss asparagus with the remaining 1 teaspoon oil in the bowl. Add to the pan with the potatoes, toss to combine, and return to the oven. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.
To prepare pesto: Meanwhile, drop garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add arugula, cheese, pine nuts, 1/4 cup oil, and 1/4 teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.
Toss the roasted vegetables with 1/3 cup pesto and 1/2 teaspoon salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to 1 week or freeze). Transfer to a serving dish and garnish with arugula, if desired.
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Saturday, April 3, 2010
Friday, April 2, 2010
Thai Stir fried Vegetables-Pad Phak Ruam Mitr
Ingredients
2 tablespoons vegetable oil
1 tablespoon chile oil
1 tablespoon coarsely chopped garlic
1 cup broccoli florets
1/2 cup cauliflower florets
1/4 cup shallots, sliced
3 tablespoons water
1/2 cup carrots, sliced
1/2 bell pepper, sliced
1/4 cup snow peas
1/4 cup mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon palm sugar
1 cup spinach leaves
1/2 teaspoon Thai pepper powder
Method
Heat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. Add broccoli, cauliflower, shallots and water. Saute until tender, about 2 minutes, stir in all other ingredients except spinach and pepper powder. Stir fry until just cooked but still crispy. Quickly stir in spinach and remove from heat. Transfer to serving plate, sprinkle with Thai pepper powder. Serve with steamed Thai jasmine rice
2 tablespoons vegetable oil
1 tablespoon chile oil
1 tablespoon coarsely chopped garlic
1 cup broccoli florets
1/2 cup cauliflower florets
1/4 cup shallots, sliced
3 tablespoons water
1/2 cup carrots, sliced
1/2 bell pepper, sliced
1/4 cup snow peas
1/4 cup mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon palm sugar
1 cup spinach leaves
1/2 teaspoon Thai pepper powder
Method
Heat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. Add broccoli, cauliflower, shallots and water. Saute until tender, about 2 minutes, stir in all other ingredients except spinach and pepper powder. Stir fry until just cooked but still crispy. Quickly stir in spinach and remove from heat. Transfer to serving plate, sprinkle with Thai pepper powder. Serve with steamed Thai jasmine rice
Tuesday, May 12, 2009
Roasted Vegetable Enchiladas
1 poblano pepper, or green bell pepper
2 teaspoon(s) extra-virgin olive oil
1 cup(s) chopped yellow onion
3 clove(s) garlic, minced
1 teaspoon(s) salt
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) paprika
1/8 teaspoon(s) ground chipotle pepper
8 ounce(s) tomatoes, roughly chopped, plus diced tomato for garnish
1 cup(s) vegetable broth
1/2 cup(s) packed fresh cilantro, coarsely chopped, plus more leaves for garnish
3 bell peppers, (1 each red, yellow and orange) diced
8 ounce(s) cremini (baby portobello) mushrooms, diced
3/4 cup(s) diced red onion
4 1/2 teaspoon(s) extra-virgin olive oil
1/4 teaspoon(s) salt
Freshly ground pepper, to taste
1 can(s) (15 ounces) pinto beans, rinsed
12 6-inch corn tortillas
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Directions
Preheat oven to 425 degrees F.
To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)
To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.
2 teaspoon(s) extra-virgin olive oil
1 cup(s) chopped yellow onion
3 clove(s) garlic, minced
1 teaspoon(s) salt
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) paprika
1/8 teaspoon(s) ground chipotle pepper
8 ounce(s) tomatoes, roughly chopped, plus diced tomato for garnish
1 cup(s) vegetable broth
1/2 cup(s) packed fresh cilantro, coarsely chopped, plus more leaves for garnish
3 bell peppers, (1 each red, yellow and orange) diced
8 ounce(s) cremini (baby portobello) mushrooms, diced
3/4 cup(s) diced red onion
4 1/2 teaspoon(s) extra-virgin olive oil
1/4 teaspoon(s) salt
Freshly ground pepper, to taste
1 can(s) (15 ounces) pinto beans, rinsed
12 6-inch corn tortillas
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Directions
Preheat oven to 425 degrees F.
To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)
To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.
Sunday, September 28, 2008
SnowPea with Wild Mushroom and Ginger
Excellent side dish, especially if you can find a variety of wild mushrooms.
Ingredients
1/2 tsp. canola or sesame oil
3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced
2 Tbs. ginger root, peeled and sliced into 1/2" match sticks
1/2 tsp. ginger powder
1/2 tsp. cardamom, ground
1 tsp. cornstarch
2 tsp. rice vinegar
1/2 tsp. soy sauce, low-sodium
3 C. snow peas, fresh or frozen
15 oz. canned baby corn
Directions
Heat a sauté pan over medium-high heat and add oil. Sauté mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby corn to sauté. Heat 2-3 minutes. Remove from heat and serve. Don't over-cook the vegetables.
Ingredients
1/2 tsp. canola or sesame oil
3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced
2 Tbs. ginger root, peeled and sliced into 1/2" match sticks
1/2 tsp. ginger powder
1/2 tsp. cardamom, ground
1 tsp. cornstarch
2 tsp. rice vinegar
1/2 tsp. soy sauce, low-sodium
3 C. snow peas, fresh or frozen
15 oz. canned baby corn
Directions
Heat a sauté pan over medium-high heat and add oil. Sauté mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby corn to sauté. Heat 2-3 minutes. Remove from heat and serve. Don't over-cook the vegetables.
Quick Vegetables Pasta Soup
This is an excellent recipe to use up leftover broth from a roast – it makes it extra-flavorful.
Ingredients
1 quart beef broth (left from the roast combined with water or add canned broth if necessary)
1 C. tomato sauce
1/2 C. minced onion
1 C. cabbage
2 C. mixed vegetables of your choice
1/2 tsp. dried basil, thyme or oregano (or mixed)
1/8 tsp. pepper
1/4 C. uncooked small pasta shells or noodles
1 C. leftover shredded or cubed roast beef
Directions
In a large pan bring everything but the pasta or noodles to a boil. Add pasta and simmer 10 minutes or until tender. Add meat and heat through. This is good with garlic bread. This can easily be put in a crockpot on low around lunch time and be ready by supper. Save the noodles or pasta out until the last 1/2 hour.
Ingredients
1 quart beef broth (left from the roast combined with water or add canned broth if necessary)
1 C. tomato sauce
1/2 C. minced onion
1 C. cabbage
2 C. mixed vegetables of your choice
1/2 tsp. dried basil, thyme or oregano (or mixed)
1/8 tsp. pepper
1/4 C. uncooked small pasta shells or noodles
1 C. leftover shredded or cubed roast beef
Directions
In a large pan bring everything but the pasta or noodles to a boil. Add pasta and simmer 10 minutes or until tender. Add meat and heat through. This is good with garlic bread. This can easily be put in a crockpot on low around lunch time and be ready by supper. Save the noodles or pasta out until the last 1/2 hour.
Sunday, July 20, 2008
Rice and grilled Vegetables Salad
This is the perfect way to use up leftover cooked rice and grilled vegetables, and so flavorful you may be inspired to make extra just for this purpose! The smoky-sweet flavor of lightly-charred zucchini, onion, bell pepper, and portobellos combined with Italian seasonings, olive oil, and rice is a marriage that is truly made in heaven.
Ingredients
1/3 C. extra-virgin olive oil
3 Tbs. balsamic vinegar
1/2 tsp. minced garlic
1 tsp. fresh basil, minced, or 1/2 tsp. dried
1 tsp. fresh marjoram, minced, or 1/2 tsp. dried
salt and freshly-ground black pepper, to taste
1 large onion, cut into 1/4-inch slices
1 red bell pepper, halved
2 large Portobello mushroom caps
2 small zucchini, halved lengthwise
4 C. leftover cooked long-grain rice
Directions
Light the fire in your grill and get it down to medium-high heat. Whisk together the olive oil, vinegar, garlic, herbs, salt and pepper. Place vegetables on a baking sheet and drizzle dressing over them, turning to coat evenly. Reserve any dressing remaining of baking sheet. Grill vegetables (you may use a grill basket, or grill them directly on the grill rack) around 5 minutes, until slightly charred but still firm. Transfer vegetables to a platter to cool. Chop vegetables into 1/2-inch pieces and place in a large bowl. Add rice and remaining dressing and toss to combine.
Ingredients
1/3 C. extra-virgin olive oil
3 Tbs. balsamic vinegar
1/2 tsp. minced garlic
1 tsp. fresh basil, minced, or 1/2 tsp. dried
1 tsp. fresh marjoram, minced, or 1/2 tsp. dried
salt and freshly-ground black pepper, to taste
1 large onion, cut into 1/4-inch slices
1 red bell pepper, halved
2 large Portobello mushroom caps
2 small zucchini, halved lengthwise
4 C. leftover cooked long-grain rice
Directions
Light the fire in your grill and get it down to medium-high heat. Whisk together the olive oil, vinegar, garlic, herbs, salt and pepper. Place vegetables on a baking sheet and drizzle dressing over them, turning to coat evenly. Reserve any dressing remaining of baking sheet. Grill vegetables (you may use a grill basket, or grill them directly on the grill rack) around 5 minutes, until slightly charred but still firm. Transfer vegetables to a platter to cool. Chop vegetables into 1/2-inch pieces and place in a large bowl. Add rice and remaining dressing and toss to combine.
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