Veggies

Click on the recipe name to be taken to the details

Kale Chips
Broiled Asparagus
Hummus
Cooked Balsamic Apples
Potato Pancake
Eggplant Parmesan
Roasted Squash


Kale Chips

1 bunch of kale
Olive oil
Salt

Remove tough stems and ribs from kale and rip or cut into chip sized pieces. Drizzle with olive oil, sprinkle with salt, toss to coat. Bake in a single layer on a baking sheet @ 300 for 15 minutes until crisp. You can experiment with adding your favorite herbs and spices.



Broiled Asparagus

Snap ends off asparagus, toss with olive oil, salt & pepper. Broil at 450 for 3 minutes for thin stalks to 5 or 6 minutes for thicker stalks. Tender and delicious.



Hummus

from Alton Brown foodnetwork.com

2 to 3 cloves garlic
1 can garbanzo beans (chickpeas), drained and liquid reserved
2 to 3 tablespoons smooth peanut butter (Sunbutter works great too!)
A handful fresh parsley leaves
1 lemon, zested and juiced
Pinch freshly ground black pepper
Pinch kosher salt
1/3 cup extra-virgin olive oil

Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.



Cooked Balsamic Apples

Cook 2 diced apples with 2 tbsp maple syrup and 1 tsp balsamic vinegar over low heat until apples begin to soften. Stir in ¼ cup raisins.



Potato Pancake

from commonsensehome.com

3 pounds grated Yukon Gold potatoes, or other starchy, not waxy potatoes
1 tablespoon onion, finely chopped
2 large eggs lightly beaten
2 teaspoons sea salt
1/4 teaspoon black pepper
butter, for frying

Combine all ingredients. Melt butter in med-hi skillet. Drop the potato mixture in the pan about 1/4 cup at a time. Fry 1 1/2 to 2 minutes each side, until crispy brown.



Eggplant Parmesan

1 medium eggplant
¼ cup fine cornmeal or whole grain flour
Butter for frying
Simple Sauce or Spaghetti sauce
½ lb fresh mozzarella
¼ cup grated Parmesan

Slice eggplant ¼” slices. Salt & drain for 30 minutes. Rinse & pat dry. Coat with fine corn meal or flour and fry in butter or olive oil until brown on both sides. Place slices in the bottom of a baking dish, top with simple sauce or spaghetti sauce, slices of fresh mozzeralla and Parmesan, bake at 350 until cheese is melted and dish is warmed through, about 15 mins.



Roasted Squash

Butternut squash, spaghetti squash, pumpkin…

Place whole squash on a baking tray or in a baking dish. Place in 425 degree oven for 45-90 minutes, until squash gives when squeezed. Time will depend on the size of the squash. Once cool enough to handle, cut squash in half, remove seeds and scoop out flesh. This can be used for so many different recipes or frozen for later use.

Rinse seeds clean and place on a tray to dry. Once dry, toss with oil and seasoning (salt, honey & cinnamon, pepper and herbs….) and roast at 225 for an hour for a delicious, healthy snack or topping.

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2 thoughts on “Veggies

  1. Pingback: Beans, Beans… « everyday real food

  2. Pingback: Bacon, Beans, Squash & Greens | everyday real food

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