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‘Vegetable Dishes’ Category

  1. Maple Roasted Sweet Potatoes

    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

  2. Vegetable and Navy-Bean Stew Recipe

    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: ,, | No Comments

  3. Barbecue Portobello Quesadillas

    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.


    Category Appetizers & Party Food, Recipes, Vegetable Dishes | Tags: ,,, | No Comments

  4. Mexican Corn Slaw Recipe

    November 8, 2011 by Jarrett


    This is my favorite recipe to serve with an “informal” Southwestern style lunch.

     

    MEXICAN CORN SLAW

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 3/4 cup cider vinegar
    • 1/2 cup sugar
    • 2 tsps dry mustard
    • 1 tsp celery seed
    • 1 tsp salt
    • 1/8 tsp cayenne
    • 1/2 cup vegetable oil
    • 1 head green cabbage (shredded)
    • 1 onion (thinly sliced)
    • 1 green bell pepper (thinly sliced)
    • 1 red bell pepper (thinly sliced)
    • 8 ozs corn (kernel, drained) or fresh corn if in season
    • 7 ozs green chilies (diced, drained)

    PROCEDURE:

    • In a medium saucepan, combine vinegar, sugar, dry mustard, celery seed, salt and cayenne.
    • Bring to a boil over medium heat.
    • Cook, stirring, until sugar dissolves, 1-2 minutes.
    • Remove from heat and allow to cool.
    • Whisk in oil.
    • Meanwhile, in a large serving bowl, combine cabbage, onion, green and red peppers, corn, and diced green chilies.
    • Pour on the dressing and toss.
    • Cover and refrigerate until serving time.

    Enjoy,
    Chef Phil

      Have also sauteed the corn slightly to bring out and carmelize some of the natural sugars when using fresh corn.


    Category Recipes, Sides, Vegetable Dishes | Tags: | No Comments

  5. What is Spaghetti Squash?

    October 21, 2011 by Jarrett


    A friend of a friend on FaceBook said she came acrossed “spaghetti squash” at a roadside stand. Wanted to know what it was and what to do with it……here you go!

     

    SWEET POTATO-PEANUT BISQUE

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 15 minutes | Ready In: 45 minutes

     

    INGREDIENTS:

    • 1 spaghetti squash, halved lengthwise and seeded
    • 2 tablespoons vegetable oil
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 1 1/2 cups chopped tomatoes
    • 3/4 cup crumbled feta cheese
    • 3 tablespoons sliced black olives
    • 2 tablespoons chopped fresh basil

    PROCEDURE:

    • Preheat oven to 350 degrees F
    • Lightly grease a baking sheet.
    • Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.
    • Remove squash from oven, and set aside to cool enough to be easily handled.
    • Meanwhile, heat oil in a skillet over medium heat.
    • Saute onion in oil until tender.
    • Add garlic, and saute for 2 to 3 minutes.
    • Stir in the tomatoes, and cook only until tomatoes are warm.
    • Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.
    • Toss with the sauteed vegetables, feta cheese, olives, and basil.
    • Serve warm.

    Enjoy,
    Chef Phil

      The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the ‘noodles’ are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors

    Hope this answers your questions, I think you will enjoy this recipe.


    Category Recipes, Sides, Vegetable Dishes | Tags: ,, | No Comments

  6. Sweet Potato-Peanut Bisque Recipe

    October 20, 2011 by Jarrett


    This satisfying vegetarian soup is inspired by the flavors of West African peanut soup.

     

    SWEET POTATO-PEANUT BISQUE

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 30 minutes | Ready In: 30 minutes

     

    INGREDIENTS:

    • 2 (10-12 ounces each) large sweet potatoes
    • 1 tablespoon canola oil
    • 1 small yellow onion, chopped
    • 1 clove (large) garlic, minced
    • 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
    • 1 can (4-ounce) diced green chiles, preferably hot, drained
    • 2 teaspoons minced fresh ginger
    • 1 teaspoon(s) ground allspice
    • 1 can (15-ounce) vegetable broth
    • 1/2 cup smooth natural peanut butter
    • Freshly ground pepper to taste
    • Chopped fresh cilantro leaves for garnish

    PROCEDURE:

    • Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes.
    • Set aside to cool.
    • Heat oil in a large saucepan or Dutch oven over medium-high heat.
    • Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes.
    • Add garlic and cook, stirring, for 1 minute more.
    • Stir in juice, green chiles, ginger, and allspice.
    • Adjust the heat so the mixture boils gently; cook for 10 minutes.
    • Meanwhile, peel the sweet potatoes and chop into bite-size pieces.
    • Add half to the pot.
    • Place the other half in a food processor or blender along with broth and peanut butter.
    • Puree until completely smooth.
    • Add the puree to the pot and stir well to combine.
    • Thin the bisque with water, (if desired.)
    • Season with pepper.

    Enjoy,
    Chef Phil

      I like the added zip of hot green chiles, but they can sometimes be very spicy. It’s best to take a small bite first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a mixed green salad with vinaigrette.


    Category Recipes, Soups & Salads, Vegetable Dishes | Tags: | 1 Comment

  7. Cheese & Spinach Stuffed Portobellos Recipe

    October 19, 2011 by Jarrett


    Here I take the elements of a vegetarian lasagna filling — ricotta, spinach, and Parmesan cheese — and nestle them into roasted portobello mushroom caps.

     

    CHEESE & SPINACH STUFFED PORTOBELLO

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 40 Minutes

     

    INGREDIENTS:

    • 4 large portobello mushroom caps
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper, divided
    • 1 cup part-skim ricotta cheese
    • 1 cup finely chopped fresh spinach
    • 1/2 cup finely shredded Parmesan cheese, divided
    • 2 tablespoons finely chopped kalamata olives
    • 1/2 teaspoon Italian seasoning
    • 3/4 cup prepared marinara sauce

    PROCEDURE:

    • Preheat oven to 450°F.
    • Coat a rimmed baking sheet with cooking spray.
    • Place mushroom caps, gill-side up, on the prepared pan.
    • Sprinkle with salt and 1/8 teaspoon pepper.
    • Roast until tender, 20 to 25 minutes.
    • Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning, and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover, and microwave on High until hot, 30 seconds to 1 1/2 minutes.
    • When the mushrooms are tender, carefully pour out any liquid accumulated in the caps.
    • Return the caps to the pan gill-side up.
    • Spread 1 tablespoon marinara into each cap
    • Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan.
    • Bake until hot, about 10 minutes.
    • Serve with the remaining marinara sauce.

    Enjoy,
    Chef Phil

      The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce


    Category Recipes, Vegetable Dishes | Tags: ,,,, | No Comments

  8. Butternut Squash with Pecans and Maple Syrup

    October 11, 2011 by Jarrett


    Time to start lining up recipes for the upcoming holidays, start your “file” with this one.

     

    BUTTERNUT SQUASH w/ PECANS & MAPLE SYRUP

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 45 Minutes

     

    INGREDIENTS:

    • 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
    • 2/3 cup pure maple syrup
    • 3 tablespoons unsalted butter, cut into small pieces
    • 1/2 cup coarsely chopped pecans, toasted

    PROCEDURE:

    • Preheat oven to 400 degrees F.
    • Butter 13x9x2-inch glass or earthenware baking dish.
    • Toss squash with maple syrup in prepared dish.
    • Dot with butter.
    • Season with salt and pepper.
    • Bake uncovered until squash is tender, stirring occasionally, about 35 minutes.

    Enjoy,
    Chef Phil

      This simple, sweet dish is a good accompaniment to pork and poultry.


    Category Recipes, Sides, Vegetable Dishes | Tags: ,,, | No Comments

  9. Fried Green Tomatoes Recipe

    October 7, 2011 by Jarrett


    A great movie, but an even better food dish, as Southern as grits!

     

    FRIED GREEN TOMATOES

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    • 4 large green tomatoes
    • 2 eggs
    • 1/2 cup milk
    • 1 cup all-purpose flour
    • 1/2 cup cornmeal
    • 1/2 cup bread crumbs
    • 2 teaspoons coarse kosher salt
    • 1/4 teaspoon ground black pepper
    • 1 quart vegetable oil for frying

    PROCEDURE:

    • Slice tomatoes 1/2 inch thick.
    • Discard the ends.
    • Whisk eggs and milk together in a medium-size bowl.
    • Scoop flour onto a plate.
    • Mix cornmeal, bread crumbs and salt and pepper on another plate.
    • Dip tomatoes into flour to coat.
    • Then dip the tomatoes into milk and egg mixture.
    • Dredge in breadcrumbs to completely coat.
    • In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat.
    • Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet.
    • Do not crowd the tomatoes, they should not touch each other.
    • When the tomatoes are browned, flip and fry them on the other side.
    • Drain them on paper towels.

    Enjoy,
    Chef Phil

      This is a very good way to get all the tomatoes from the garden before the “killer frost”.


    Category Recipes, Vegetable Dishes | Tags: ,,, | No Comments

  10. Hot or Cold Sesame Noodles

    September 30, 2011 by Jarrett


    Low calorie, great taste, quick fix…….here it is!

     

    HOT or COLD SESAME NOODLES

    Serves: 2 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 15 Minutes

     

    INGREDIENTS:

    • 1-2 7oz bags of Miracle Noodle Angel Hair (Shirataki Noodles)

    • 1 tablespoon Low Sodium Soy Sauce
    • 1 tablespoons raw unsalted peanut butter
    • 2 tablespoons rice wine vinegar
    • 1/2 tablespoon dark sesame oil
    • 2 cups shredded white cabbage
    • 1 cup bean sprouts
    • 3 scallions, chopped
    • 1 tablespoon sesame seeds
    • 1 teaspoon Sriracha hot sauce (optional)

    PROCEDURE:

    • Open bag of Miracle Noodles into a colander draining the water that the noodles are packed in.
    • Boil for one minute, drain and pat dry with a paper towel or small hand towel.
    • In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, sesame oil, and hot sauce(If using).
    • Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce.
    • Sprinkle scallions and sesame seeds throughout the salad and serve.
    • Or you can heat the sauce for a couple of minutes in a sauce pan, then add noodles and serve hot!
    • It’s makes great leftovers the next day!!

    Enjoy,
    Chef Phil

      Powerful taste packed in this little dish, great for “on the fly” meal.


    Category Recipes, Vegetable Dishes | Tags: ,,, | No Comments

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