It has come to my attention that how to roast veggies is not common knowledge. It's so easy you're going to wonder why you haven't been doing it your whole life. First, let me say this - I think this is the easiest way to cook almost any vegetable and the tastiest.
My hubby is not a veggie guy. The only veggies he claims to like are "jalapenos and peppers". However, upon roasting some cauliflower, he has decided he does actually like it. So, if you have "non-veggie" eaters in your midst, try this method.
Preheat oven to 425
Chop Vegetables into 1"(ish) pieces
Toss in about 3-5 TBSP EVOO or other cooking oil*
Add spices
Place vegetables on baking sheet with edges (jellyroll pan)
Bake for approx 25-30 min
Enjoy!
Yup, it's that easy. So, for all of you that need portions and measurements, know that I am not a recipe girl by nature and that I go with what feels good. But here are some ideas to get your started. Use your nose and your best judgement. If you don't like it the first time, do it differently the next time. That's how you learn to season - trial and error!
Potatoes
5 med-large potatoes
1 heaping TBSP minced garlic
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes or chipotle powder**
Sweet Potatoes (Spicy Eastern Flare)
2-3 large Yams/Sweet Potatoes
1 tsp salt
1 tsp pepper
1/2 tsp tumeric
1 tsp chili powder
1 tsp curry powder
1/2 tsp cinnamon
1/2 tsp nutmeg
Sweet Potatoes and Apples
2-3 large Yams/Sweet Potatoes
2 Gala or Honeycrisp Apples
1 tsp salt
1 tsp pepper
1 Tbsp Cinnamon
1 tsp nutmeg
1 tsp ground ginger
2 TBSP Maple Syrup (not pancake syrup)
Cauliflower
1 head of Cauliflower
1 heaping TBSP minced garlic
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes or chipotle powder
Zucchini and Mushrooms
2 large Zucchini and 1 pint Mushrooms
1 heaping TBSP minced garlic
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes or chipotle powder
*You can also use butter in place of oil. It will be yummier, but obviously not as healthy and not dairy free. If using butter melt one stick of butter in microwave and use melted butter in place of oil.
**Omit if you are sensitive to spicy foods.
Monday, January 13, 2014
Thursday, January 2, 2014
How to Series: Spaghetti Squash
Spaghetti Squash is amazing. We have it about 2-3x a month these days. With the turn of the new year we are trying to remove all grains and drastically decrease our dairy and sugar intake. As a result I venture a guess that we will be eating it even more than that. I've had lots of people ask me HOW to prepare it. I posted a recipe for lasagna that is so yummy I can hardly stand it. If you are not trying to cut dairy, try that first. It is a great "intro" to spaghetti squash.
Tonight, we had spaghetti squash with meat sauce, green beans and kale salad.
Next you will take a large spoon and scrape (not scoop or push, but literally scrape) the seeds and fibers out of the inside. All of that soft stringy stuff attached to the seeds needs to go too! Set your two halves open side down into a 9x13 glass baking dish. Add a bit of water (half to full inch) to the dish and cover with saran or press and seal plastic wrap. Place in the microwave on high heat for 10-20 min. The cooking time varies because of differences in squash size and microwave strength. You are basically going to stop at 3 min. intervals until the flesh is tender - not mushy, tender.
When it is done cooking remove the plastic wrap (carefully, don't burn yourself with the steam). If you aren't trying to get dinner on the table and are prepping ahead of time, allow them to cool before moving to the next step. Otherwise, using a good pair of tongs remove the halves one at a time and using a fork take the flesh from the skin. The flesh of the squash is where it gets its name. It will look like long noodles when removed.
Drag your fork tine side down across the flesh to pull the "noodles" apart. When you've removed all of the flesh, place in a strainer/colander over a bowl to allow the liquid/juices to completely drain from the "noodles."
Tonight, we had spaghetti squash with meat sauce, green beans and kale salad.
So, this series is a "how to". You'll want to look for a sizable squash if you are serving more than 2 people (or if you are making the lasagna). They look like this and are readily available in every grocery store produce area that I've seen.
You'll begin by making sure you have a large sharp knife. What you see here is a 9" Wusthoff Santoku. (I'm a bit of a knife nut. Good knives are essential to making food from scratch. Good knives should be sharpened every 2-3 uses.)
Lie the squash down on its long side and cut off the ends. You're doing this so that you have a flat surface on which to stand the squash when you begin the next cut. It will also help it fit into the pan better.
When it is done cooking remove the plastic wrap (carefully, don't burn yourself with the steam). If you aren't trying to get dinner on the table and are prepping ahead of time, allow them to cool before moving to the next step. Otherwise, using a good pair of tongs remove the halves one at a time and using a fork take the flesh from the skin. The flesh of the squash is where it gets its name. It will look like long noodles when removed.
Drag your fork tine side down across the flesh to pull the "noodles" apart. When you've removed all of the flesh, place in a strainer/colander over a bowl to allow the liquid/juices to completely drain from the "noodles."
There you have it. It's that easy. I make most of my meals for dinner within a 30-40 min window (baking time excluded when applicable). Spaghetti squash doesn't take more time and really isn't that much more labor intensive. You can freeze it and save it for later. You can make it ahead of time and refrigerate. You can serve in lieu of a grain pasta with almost any sauce. Make sure you allow it to drain. If you do not, you'll have a watery dish.
Feel free to leave a comment below with questions! :)
Happy cooking! :)
Wednesday, October 9, 2013
Spicy Butternut Squash Soup
2 medium butternut Squash (peeled, seeded and diced)
1 Granny Smith apple (peeled seeded and diced)
1 leek (halved, washed/rinsed and thinly chopped)
1/2 tsp ginger
2 bay leaves
2 cinnamon sticks
2 garlic cloves (chopped)
1 tsp coriander seeds
1/4 tsp cayenne pepper
Salt and pepper
4 cups chicken stock
Place all ingredients in crockpot. Cook on low for 9-12 hours. Cool completely. (I put mine in the fridge overnight.) Remove cinnamon sticks and bay leaves. Place in blender and blend until smooth. Serve warm.
Great with turkey!!
Wednesday, October 2, 2013
Fiesta Quinoa-Egg Bake
Fiesta Quinoa-Egg Bake
12 Servings
172 Calories per serving
30 Egg Whites (or 1 32oz carton of egg whites) / 1 qt Egg-Beaters
1 red bell pepper
1 orange bell pepper
1 green bell pepper
1 yellow bell pepper
1 yellow onion
- Note - I mix up the veggies. Sometimes I'll do spinach, kale, zucchini, mushrooms, etc...Just shoot for 2 1/2 c. of cooked veg.
1 c. shredded cheese* (any cheese: goat, cheddar, feta, Mex Blend, Mozzarella, etc...)
1 lb breakfast meat (sausage, turkey sausage, bacon, etc...)
1 c. cooked quinoa
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. red chills flakes
salt
pepper
2 tbsp evoo
Preheat oven to 425
Use low cal/fat cooking spray to prepare 9x13 glass casserole dish
Dice vegetables into uniform sized pieces. Cook quinoa according to instructions, once cooked set aside in colander to drain any excess liquid and cool. Heat oil in pan over medium heat. Cook onions until translucent. Add salt and pepper. Add remaining vegetables and cook for another 5-7 minutes until just tender. Remove from heat. In large mixing bowl, mix eggs and any spices you are incorporating (experiment with Italian, Mexican, Greek, or other flavors to make the dish your own)! Use wisk to mix just until they are incorporated.
Pour quinoa into casserole dish and spread across bottom layer. Layer vegetables on top of quinoa, followed by meat. Pour egg mixture over the top. Finally, sprinkle eggs with cheese. Bake for 35-45 minutes at 375. Eggs will puff up and brown on top. You'll know that your dish is done when the center no longer "jiggles". It should look like the top of a quiche when fully cooked.
Allow to cool/set for 5-10 minutes. Cut casserole into 12 equal servings. This would be good served with salsa or as is.
12 Servings
172 Calories per serving
30 Egg Whites (or 1 32oz carton of egg whites) / 1 qt Egg-Beaters
1 red bell pepper
1 orange bell pepper
1 green bell pepper
1 yellow bell pepper
1 yellow onion
- Note - I mix up the veggies. Sometimes I'll do spinach, kale, zucchini, mushrooms, etc...Just shoot for 2 1/2 c. of cooked veg.
1 c. shredded cheese* (any cheese: goat, cheddar, feta, Mex Blend, Mozzarella, etc...)
1 lb breakfast meat (sausage, turkey sausage, bacon, etc...)
1 c. cooked quinoa
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. red chills flakes
salt
pepper
2 tbsp evoo
Preheat oven to 425
Use low cal/fat cooking spray to prepare 9x13 glass casserole dish
Dice vegetables into uniform sized pieces. Cook quinoa according to instructions, once cooked set aside in colander to drain any excess liquid and cool. Heat oil in pan over medium heat. Cook onions until translucent. Add salt and pepper. Add remaining vegetables and cook for another 5-7 minutes until just tender. Remove from heat. In large mixing bowl, mix eggs and any spices you are incorporating (experiment with Italian, Mexican, Greek, or other flavors to make the dish your own)! Use wisk to mix just until they are incorporated.
Pour quinoa into casserole dish and spread across bottom layer. Layer vegetables on top of quinoa, followed by meat. Pour egg mixture over the top. Finally, sprinkle eggs with cheese. Bake for 35-45 minutes at 375. Eggs will puff up and brown on top. You'll know that your dish is done when the center no longer "jiggles". It should look like the top of a quiche when fully cooked.
Allow to cool/set for 5-10 minutes. Cut casserole into 12 equal servings. This would be good served with salsa or as is.
Wednesday, September 11, 2013
Spaghetti Squash Lasagna
Pre-Heat oven 425 Degrees
Ingredients
16oz Low/Reduced Fat Ricotta
16oz Low/Reduced Fat Mozzarella
2 eggs (beaten)
1lb Sausage *sub with turkey sausage if cutting calories*
1lb Ground Beef *sub with ground turkey*
1 large spaghetti squash
1 jar marinara sauce (I used Newman's Own)
salt and pepper
Prep
Ingredients
16oz Low/Reduced Fat Ricotta
16oz Low/Reduced Fat Mozzarella
2 eggs (beaten)
1lb Sausage *sub with turkey sausage if cutting calories*
1lb Ground Beef *sub with ground turkey*
1 large spaghetti squash
1 jar marinara sauce (I used Newman's Own)
salt and pepper
Prep
- Cut squash length wise using a very sharp knife
- Remove seeds
- Place flesh side down in glass dish and fill with enough water to cover 1/4 of the squash
- Seal with plastic wrap (I like press and seal by Glad)
- Microwave until squash is tender (approx 8-15 min depending on size)
- While squash cooks, cook your ground beef and sausage. When cooked, completely drain all fat from meats.
- Using a fork, remove the flesh of the squash from the skin. Use the tines of the fork and drag length wise in one direction. This is how you will get the "spaghetti" type flesh off the skin. It should come off easily. Cook longer if it isn't coming apart.
- Place squash flesh in colander or strainer and over a bowl to drain as much liquid from the squash as possible. You don't want watery lasagna!
- While your squash drains, grate mozzarella cheese
- Combine cheeses, beaten eggs and salt and pepper (about a tsp of each). If you like a little extra kick, toss in some red pepper flakes. Mix together until you have a paste type mixture.
- In 9x11 casserole dish, layer squash>meat>cheese>marinara. I "spread" the cheese with the back of my spoon. It spreads more easily after the marinara is poured over it. You want to finish with a marinara/cheese layer.
- Bake dish in pre-heated to 425 oven for 25-35 minutes (until marinara and cheese is bubbling).
- Remove from oven and let rest for 5-10 minutes. Serve hot/warm.
Monday, February 25, 2013
Gluten Free Mushroom and Beef Cream Sauce (for Pasta/Rice)
So, growing up my mom used to toss a can of cream of mushroom soup (Campbell's), 1c. milk and 1lb of ground beef in the pan with some pasta and call it "Beef Stroganoff". Technically, I don't think this meets the definition and while it was great on our very low budget, it is not healthy nor is it gluten free.
However, I have been craving it, so I did a little experimental cooking today. Here's what I used:
1 lb Stew Cut beef
2-3 c. chopped (large) mushrooms*
1 lg finely diced scallion
3 cloves minced garlic
1 bullion cube (veggie)
1 c. water
4 oz heavy cream**
2 tbsp butter
1 tbsp corn starch
In a crock pot I tossed my bullion cube, scallion, garlic, salt and pepper, chopped mushrooms and beef. I let this cook 4-5 hours until beef was very tender (my beef was frozen).
Removed the beef chunks and placed mushroom and broth mixture in heavy bottomed sauce pan. Set aside 1/4. of broth to which I added the cornstarch and whisked until incorporated. Then I added the heavy cream.
To the sauce pan I added butter followed by cream/cornstarch mixture. I brought this to a low simmer while I chopped the stew meat into smaller chunks (similar to mushroom size). Return the beef to the sauce and simmer for 5-10 minutes. You'll want to let it cool so it will thicken before serving.
I served the sauce with shell quinoa pasta. However, it would be good with any pasta/rice.
Next time I do it, I will add veggies. It is a rich sauce and needed something to break it up a bit - perhaps peas. :)
Also, topping with freshly grated parm would just make it extra magnificent!! :-)
*I used cremini, however, I think it would be good to use a combo of different kinds of mushrooms. Perhaps if you wanted to skip the meat you could add portobellos for some heavier mushrooms.
**I would rather have used creme fraische, but was trying to do it cheaply and avoid Whole Foods or AJs. Why American grocers don't sell creme fraische in the regular store I will never understand!
However, I have been craving it, so I did a little experimental cooking today. Here's what I used:
1 lb Stew Cut beef
2-3 c. chopped (large) mushrooms*
1 lg finely diced scallion
3 cloves minced garlic
1 bullion cube (veggie)
1 c. water
4 oz heavy cream**
2 tbsp butter
1 tbsp corn starch
In a crock pot I tossed my bullion cube, scallion, garlic, salt and pepper, chopped mushrooms and beef. I let this cook 4-5 hours until beef was very tender (my beef was frozen).
Removed the beef chunks and placed mushroom and broth mixture in heavy bottomed sauce pan. Set aside 1/4. of broth to which I added the cornstarch and whisked until incorporated. Then I added the heavy cream.
To the sauce pan I added butter followed by cream/cornstarch mixture. I brought this to a low simmer while I chopped the stew meat into smaller chunks (similar to mushroom size). Return the beef to the sauce and simmer for 5-10 minutes. You'll want to let it cool so it will thicken before serving.
I served the sauce with shell quinoa pasta. However, it would be good with any pasta/rice.
Next time I do it, I will add veggies. It is a rich sauce and needed something to break it up a bit - perhaps peas. :)
Also, topping with freshly grated parm would just make it extra magnificent!! :-)
*I used cremini, however, I think it would be good to use a combo of different kinds of mushrooms. Perhaps if you wanted to skip the meat you could add portobellos for some heavier mushrooms.
**I would rather have used creme fraische, but was trying to do it cheaply and avoid Whole Foods or AJs. Why American grocers don't sell creme fraische in the regular store I will never understand!
Wednesday, November 9, 2011
Thanksgiving Day Feast
It is that time of year again!! My favorite meal to prepare and consume is just days away, so I thought I'd post some recipes for those of you looking for new methods of preparing your meal.
I'm a strict traditionalist and insist that our meal be traditional. You will see no salad or jello on our table. The things that are always on the menu are:
Turkey
Stuffing (we do stuff the turkey)
Mashed Potatoes
Cranberry-Applesauce
There are lots of different ways to cook a turkey, but I prefer slow roasting. If you are concerned your turkey will be dry, worry not. Think about when you slow roast pork - it is succulent, right? Your turkey will be too if you do it correctly. Stuffing your turkey will actually help keep it from drying out. Here is the recipe for turkey and stuffing from last year's blog post...
http://steffiskitchen.blogspot.com/2010/11/slow-roasted-turkey-and-traditional.html
and...the cranberry applesauce:
http://steffiskitchen.blogspot.com/2010/11/cranberry-applesauce.html
I'm getting so excited about cooking this year. I just wish our new baby could eat the meal...one more year and he will get to experience the culinary delight that has wowed my tastebuds for more than 30 years now!!
Happy cooking and Happy Thanksgiving!! :)
I'm a strict traditionalist and insist that our meal be traditional. You will see no salad or jello on our table. The things that are always on the menu are:
Turkey
Stuffing (we do stuff the turkey)
Mashed Potatoes
Cranberry-Applesauce
There are lots of different ways to cook a turkey, but I prefer slow roasting. If you are concerned your turkey will be dry, worry not. Think about when you slow roast pork - it is succulent, right? Your turkey will be too if you do it correctly. Stuffing your turkey will actually help keep it from drying out. Here is the recipe for turkey and stuffing from last year's blog post...
http://steffiskitchen.blogspot.com/2010/11/slow-roasted-turkey-and-traditional.html
and...the cranberry applesauce:
http://steffiskitchen.blogspot.com/2010/11/cranberry-applesauce.html
I'm getting so excited about cooking this year. I just wish our new baby could eat the meal...one more year and he will get to experience the culinary delight that has wowed my tastebuds for more than 30 years now!!
Happy cooking and Happy Thanksgiving!! :)
Subscribe to:
Posts (Atom)