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January 25, 2012 by Jarrett
Here is the recipe for the sweet potato biscuits, there is no procedure listed as they cook with the Vegetable Pot-Pie recipe.
SWEET POTATO BISCUITS
Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes
INGREDIENTS:
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons white sugar
- 1 teaspoon salt
- 2 tablespoons shortening
- 3/4 cup mashed sweet potatoes
- 1/4 cup milk
You may want to make a double batch as they are good by themselves.
Category Breakfast, Recipes, Vegetable Dishes | Tags: | No Comments
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January 24, 2012 by Jarrett
With winter comes a need for warmth and a hankering for comfort food, so why not dress it up a little with this recipe?
VEGETABLE POT-PIES w/ SWEET POTATO BISCUITS
Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: < 2 Hours
INGREDIENTS:
- 1 pound parsnips, cut into 1/2-inch pieces
- 1 pound Brussels sprouts, halved lengthwise
- 1/2 pound pearl onions, peeled and halved
- 1 medium (1 1/2 pounds) head of cauliflower, cut into 1-inch florets
- 1 large (1 1/2 pounds) celery root , peeled and cut into 1/2-inch pieces
- 1/2 cup extra-virgin olive oil
- 20 sage leaves
- 1 teaspoon chopped sage
- 6 sprig thyme
- 1 teaspoon chopped thyme
- Salt and freshly ground pepper
- 2 1/2 cups milk
- 1/4 cup finely chopped yellow onion
- 5 sprigs flat-leaf parsley
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- Pinch of freshly grated nutmeg
- Unbaked Sweet Potato Biscuits
- 1 large egg, beaten
PROCEDURE:
- Preheat the oven to 425°.
- In a large roasting pan, toss the parsnips, Brussels sprouts, pearl onions, cauliflower, and celery root with the olive oil.
- Add 6 of the sage leaves and 4 of the thyme sprigs and season with salt and pepper.
- Roast for about 30 minutes, stirring once or twice, until the vegetables are tender and lightly browned in spots.
- Discard the sage leaves and thyme sprigs.
- Lower the oven temperature to 375°.
- Meanwhile, in a medium saucepan, combine the milk with the chopped onion, parsley, 6 of the sage leaves and the remaining 2 thyme sprigs, and bring to a simmer.
- Cover and let stand off the heat for 15 minutes.
- Strain the milk; rinse out the saucepan.
- Melt the butter in the saucepan.
- Add the flour and cook over moderate heat, whisking, until golden, about 2 minutes.
- Add the strained milk to the saucepan, reduce the heat to low, and whisk occasionally until very thick, about 10 minutes.
- Whisk in the chopped sage and thyme and the heavy cream and season with the nutmeg and salt and pepper.
- Fold the sauce into the roasted vegetables.
- Spoon the vegetable mixture into eight large, 4-inch-wide ramekins and top with the unbaked Sweet Potato Biscuits.
- Brush the tops of the biscuits with the beaten egg and press the 8 remaining sage leaves onto the biscuits.
- Bake the potpies in the center of the oven for about 15 minutes until the biscuits are golden and risen and the filling is bubbling.
- Let the potpies cool slightly, then serve.
Wonderful individual pies, filled with a mix of sweet celery root, Brussels sprouts, and parsnips in a sage-infused cream sauce and topped with tender biscuits made with roasted sweet potato. (recipe follows)
Enjoy,
Chef Phil
CHEF’S TIP: Since this recipe calls for a few spices I’m going to throw in this tip.
When using dried spices as opposed to fresh spices a rule of thumb is 1/3 the amount of dried, for example, if the recipe calls for 1 tablespoon of fresh spice use 1 teaspoon of dried.
Category Recipes, Soups & Salads, Vegetable Dishes | Tags: sweet potato,vegetable dish | 1 Comment
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January 5, 2012 by Jarrett
This could turn anyone into a vegetarian.
BAKED STUFFED EGGPLANT
Serves: 4 | Difficulty Level: 2 (of 5) | Prep Time: 30 Minutes | Ready In: 1 1/4 Hours
INGREDIENTS:
- 2 small-to-medium Italian eggplants (6-8 inches long, 10-12 ounces each)
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- 1 large onion
- 2 cloves garlic
- 1 large green bell pepper, cut lengthwise into quarters
- 3 plum tomatoes
- 1/2 cup plus 3 tablespoons chopped flat-leaf parsley, divided
- 1 teaspoon sugar
- 2 bay leaves
- Lemon wedges for serving
PROCEDURE:
- Preheat oven to 400°F.
- Coat a large roasting pan with cooking spray.
- Remove leaves from eggplants, (leave the stems on).
- Cut the eggplants in half lengthwise, through the stem.
- Using a small sharp knife, make a deep slit lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin.
- Brush the eggplant all over with 2 tablespoons oil.
- Sprinkle the eggplant flesh with 1/4 teaspoon salt.
- Place cut-side down in the prepared roasting pan.
- Bake for 15 minutes.
- Meanwhile, quarter and thinly slice onion.
- Finely chop garlic.
- Thinly slice 1 bell pepper quarter and set aside; dice the remaining pepper.
- Cut 1 tomato into 4 wedges and set aside; dice the remaining 2 tomatoes.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Add onion and garlic; cook, stirring, for 1 minute.
- Add the diced bell pepper, the diced tomatoes, 1/2 cup parsley, sugar, bay leaves and the remaining 3/4 teaspoon salt.
- Cook, stirring, for 3 minutes.
- Remove from heat; discard bay leaves.
- After the eggplant has baked for 15 minutes, remove from the oven.
- Carefully turn each eggplant half over and use 2 spoons to open and widen the slits.
- Stuff the slits with the vegetable mixture, pressing it down gently.
- Place a wedge of tomato in the middle of each half; evenly divide the reserved sliced pepper among the halves.
- Add 1/4 inch hot water to the roasting pan.
- Drizzle the eggplant with the remaining 2 teaspoons oil.
- Bake 30 minutes more.
- Let cool for at least 15 minutes. Serve warm or cool completely, refrigerate and serve cold.
- Garnish with the remaining 3 tablespoons parsley and lemon wedges.
Serve along with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast.
Category Recipes, Vegetable Dishes | Tags: eggplant | No Comments
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December 12, 2011 by Jarrett
Much like the “clothes make the man”, the sides make the meal, try this one !
CRISPY ROASTED POTATOES w/ GARLIC & THYME
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: 1 Hour
INGREDIENTS:
- 1 large garlic head, halved crosswise
- 4 sprigs fresh thyme
- 7 tablespoons olive oil, divided
- 6 peeled russet potatoes, each cut into 4 equal pieces
- Salt and freshly ground black pepper, to taste
PROCEDURE:
- Preheat the oven to 450 F.
- Place the garlic halves on a sheet of foil.
- Set the thyme sprigs atop the garlic.
- Drizzle 1 tablespoon of oil over the garlic and thyme, and then wrap them tightly in the foil.
- Set the foil packet in a small baking dish and roast until the garlic is soft, about 35 minutes.
- Open the foil packet and continue roasting on the foil until the garlic is golden brown, about 10 minutes longer
- Set aside.
- Meanwhile, toss the potatoes with 3 tablespoons of the oil on a large baking sheet then arrange the potatoes in a single layer and sprinkle with salt and pepper.
- Bake for 20 minutes.
- Using a metal spatula, turn the potatoes over.
- Drizzle with the remaining 3 tablespoons of oil.
- Continue baking until the potatoes are crisp and dark golden brown on all sides, about 25 minutes longer.
- Transfer the potatoes and thyme to a platter.
- Serve with the roasted garlic.
This side dish can make a simple beef roast into an amazing meal.
Enjoy,
Chef Phil
Category Recipes, Sides, Vegetable Dishes | Tags: garlic,potatoes,Sides | 1 Comment
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December 7, 2011 by Jarrett
As we head into the serious holiday season, let’s look at some serious appetizers.
SPINACH & BRIE TOPPED ARTICHOKE HEARTS
Serves: 18 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 15 Minutes
INGREDIENTS:
- 1 9-ounce box frozen artichoke hearts
- 2/3 cup cooked chopped spinach
- 1 teaspoon lemon pepper
- 1/4 teaspoon salt
- 18 thin slices brie
PROCEDURE:
- Preheat broiler.
- Prepare artichoke hearts according to package directions.
- Combine spinach, lemon pepper and salt in a small bowl.
- Top each artichoke heart with the spinach mixture and brie.
- Broil until cheese melts, (1 to 2 minutes)
Might want to have more ready for the broiler, these tend to go fast.
Enjoy,
Chef Phil
Category Appetizers & Party Food, Recipes, Vegetable Dishes | Tags: appetizers,artichoke heart,brie,spinach | No Comments
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December 5, 2011 by Jarrett
I have become aware of the fact that I do not necessarily need meat in a dish to achieve good flavor, my latest discovery.
BOW TIE PASTA w/ ROASTED VEGETABLES & MOZZARELLA
Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 45 Minutes | Ready In: 45 Minutes
INGREDIENTS:
- 1 large red bell pepper, cut into 3/4-inch dice
- 1 large yellow bell pepper, cut into 3/4-inch dice
- 1 fennel bulb, trimmed, halved, cored, thinly sliced
- 1/2 pint cherry tomatoes, halved
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium zucchini, halved lengthwise and sliced
- 3/4 pound farfalle (bow ties)
- 1/2 cup sun-dried tomato pesto
- 1/4 pound part-skim mozzarella cheese
PROCEDURE:
- Heat oven to 450 degrees F.
- In a large bowl, toss bell peppers, fennel, tomatoes, oil, salt, and pepper.
- Spread on a baking sheet.
- Roast for 10 minutes.
- Stir in zucchini and roast for 10 minutes, or until vegetables are tender.
- Cook pasta in a large pot of salted boiling water until al dente, 10 to 12 minutes.
- Drain.
- In a large bowl, toss pasta and pesto until pasta is coated.
- Add roasted vegetables and mozzarella and toss.
I think that you will be pleased with the varied flavors and tastes that you will not even think of it as a vegetarian dish. The next time I am going to skip the pasta and pack it all into a roasted Portobello mushroom cap.
Enjoy,
Chef Phil
Category Pasta Dishes, Vegetable Dishes | Tags: mozzarella cheese,pasta recipe,vegetarian | No Comments
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December 2, 2011 by Jarrett
You’ll love the subtle flavor of cinnamon with fresh mint in these vegetarian cabbage rolls stuffed with couscous, olives, and feta cheese.
MEDITERRANEAN COUSCOUS CABBAGE ROLLS
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 40 Minutes | Ready In: 40 Minutes
INGREDIENTS:
- 4 1/4 cups water, divided
- 8 large Savoy or green cabbage leaves
- 3/4 teaspoon salt, divided
- 1 cup whole-wheat couscous
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 4 cups chopped plum tomatoes
- 2 teaspoons red-wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1/3 cup crumbled feta cheese
- 3 tablespoons chopped Kalamata olives
- 2 tablespoons chopped fresh mint, plus more for garnish
PROCEDURE:
- Bring 2 1/2 cups water to a boil in a large skillet.
- Add cabbage leaves, cover, reduce heat to medium-high, and simmer until softened, about 5 minutes.
- Bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in a small saucepan.
- Stir in couscous, cover, and remove from the heat.
- Let stand for at least 5 minutes.
- Transfer the cabbage leaves to a clean work surface to cool.
- Discard the water and dry the pan.
- Heat oil in the skillet over medium heat.
- Add garlic and cook, stirring often, until fragrant, about 30 seconds.
- Add tomatoes, vinegar, sugar, cinnamon, the remaining 1/2 teaspoon salt, and the remaining 1/4 cup water.
- Cover and cook, stirring occasionally, until the tomatoes are mostly broken down, 8 to 10 minutes.
- Meanwhile stir feta, olives, and 2 tablespoons mint into the couscous.
- Mound about 1/2 cup of the couscous mixture at the stem end of each cabbage leaf. Roll into a bundle, tucking in the sides.
- When the tomato sauce is ready, add the cabbage rolls seam-side down.
- Cover and cook until the rolls are hot all the way through and the cabbage is very tender, 5 to 8 minutes.
- Serve the cabbage rolls topped with the sauce.
- Garnish with mint, if desired.
A very unique taste to excite those taste buds that may have fallen asleep.Enjoy,Chef Phil
Category Recipes, Vegetable Dishes | Tags: cabbage,couscous,feta cheese,mediterranean recipe,vegetarian | No Comments
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November 22, 2011 by Jarrett
Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish.
MAPLE ROASTED SWEET POTATOES
Serves: 12 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 1 Hour 10 Minutes
INGREDIENTS:
- 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
- 1/3 cup pure maple syrup
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper to taste
PROCEDURE:
- Preheat oven to 400 degrees F.
- Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl.
- Pour the mixture over the sweet potatoes; toss to coat.
- Cover and bake the sweet potatoes for 15 minutes.
- Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
Sweet potatoes are always a good addition to the mashed potatoes.
Enjoy,
Chef Phil
Category Recipes, Sides, Vegetable Dishes | Tags: | No Comments
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November 17, 2011 by Jarrett
You don’t have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
VEGETABLE & NAVY BEAN STEW
Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 25 Minutes Ready In: 45 Minutes
INGREDIENTS:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 small red potatoes, cut into 1/2-inch pieces
- 1 pound button mushrooms, trimmed and quartered
- 1/4 teaspoon dried thyme
- Coarse salt
- 1 tablespoon(s) tomato paste
- 10 ounces baby spinach leaves, rinsed well
- 1 can (14 1/2-ounce) navy beans, drained and rinsed
- 1 tablespoon red-wine vinegar (optional)
- Ground pepper
PROCEDURE:
- In a large nonstick skillet, heat oil over medium heat
- Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes.
- Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
- Stir in tomato paste and 2 cups water
- Cover, and cook until potatoes are tender, 8 to 10 minutes.
- Add half the spinach; cover, and cook until wilted, about 1 minute.
- Add remaining spinach and beans; cook, covered, until heated through.
- Stir in vinegar, if desired.
- Season with salt and pepper, and toss to combine.
Drop biscuits or dumplings would be a nice finishing touch to this.
Enjoy,
Chef Phil
Category Recipes, Soups & Salads, Stews, Vegetable Dishes | Tags: soup,stew,vegetable dish | No Comments
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November 8, 2011 by Jarrett
This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.
BARBECUE PORTOBELLO QUESADILLAS
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 45 Minutes | Ready In: 45 Minutes
INGREDIENTS:
• 1/2 cup prepared barbecue sauce
• 1 tablespoon tomato paste
• 1 tablespoon cider vinegar
• 1/4 teaspoon ground chipotle pepper
• 1 tablespoon plus 2 teaspoons canola oil, divided
• 1 pound portobello mushroom caps (about 5 medium), gills removed, diced
• 1 medium onion, finely diced
• 4 8- to 10-inch whole-wheat tortillas
• 3/4 cup shredded Monterey Jack cheese
PROCEDURE:
• Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
• Add mushrooms and cook, stirring occasionally, for 5 minutes.
• Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes.
• Transfer the vegetables to the bowl with the barbecue sauce; stir to combine.
• Wipe out the pan.
• Place tortillas on a work surface.
• Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling.
• Fold tortillas in half, pressing gently to flatten.
• Heat 1 teaspoon oil in the pan over medium heat.
• Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total.
• Transfer to a cutting board and tent with foil to keep warm.
• Repeat with the remaining 1 teaspoon oil and quesadillas.
• Cut each quesadilla into wedges and serve.
Enjoy,
Chef Phil
I would serve this with my Mexican Corn Slaw and some guacamole.