Category Archives: Vegetables

Sweet Potato Fries

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Sweet Potato Fries

Sweet Potato Fries
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 2 sweet potatoes, cut into French fries
  • 1.5 tablespoons olive oil
  • 1 tablespoons taco seasoning mix or Tony Chacheres
  • ¼ teaspoon cayenne pepper

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a plastic bag, combine the sweet potatoes, oil, seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on a large baking sheet.
  3. Bake for 30 minutes, or until crispy and brown on one side. Turn the
    fries over using a spatula, and cook for another 30 minutes, or until
    they are all crispy on the outside and tender inside. Thinner fries may
    not take as long.

Ratatouille

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Ratatouille

Ratatouille

Ingredients

  • 4 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 1 bell pepper, cut 1" thick
  • 1 eggplant, 1" cubes
  • 2 zucchini, 1/4" thick
  • 3 tomatoes, peeled, seeded, chopped
  • 1/2 tsp salt
  • 2 tsp basil, chopped, fresh
  • 1/2 tsp dried oregano
  • 2 cloves garlic, minced

Instructions

  1. In a large covered saucepan, saute onion and green pepper in olive oil until lightly browned.
  2. Add eggplant and zucchini, cook until tender.
  3. Add tomatoes, salt, basil and oregano. Cover and cook over low heat, stirring occasionally, 35-40 min.
  4. Add garlic and cook uncovered 10 min.
  5. Serve with thin-sliced sauteed flank steak.
© kitchen

Cauliflower Rice with Spinach and Mushrooms

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Cauliflower Rice with Spinach and Mushrooms

Cauliflower Rice with Spinach and Mushrooms

Ingredients

  • 10 oz package of frozen riced cauliflower
  • 1 tablespoon of soy sauce or coconut aminos
  • 2-3 tbsp of olive oil
  • 1/2 cup chopped onion
  • 2 minced garlic cloves
  • 3 cups of sliced mushrooms
  • 2 cups of spinach
  • Soy sauce to taste

Instructions

  1. Cook cauliflower rice according to instructions on package.
  2. Heat olive oil in a skillet, add onions and cook until soft.
  3. Toss in mushrooms and saute until cooked. Add garlic, cooking for 1 minute.
  4. Add cauliflower rice and soy sauce and stir until cauliflower rice has absorbed soy sauce.
  5. Top mixture with spinach, stir and cook until wilted.

Skillet Zucchini and Mushrooms

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Yield: 4

Skillet Zucchini and Mushrooms

Skillet Zucchini and Mushrooms

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 3 tablespoons butter, divided
  • 2 small zucchini, cut into thin, half moon slices
  • 2 small zucchini, cut into thin, half moon slices
  • Salt and pepper, to taste
  • Salt and pepper, to taste
  • 1 small yellow onion, finely diced
  • 1 small yellow onion, finely diced
  • 1 pound small button mushrooms, cleaned and patted dry
  • 1 pound small button mushrooms, cleaned and patted dry
  • 3 to 4 cloves garlic, minced
  • 3 to 4 cloves garlic, minced
  • 2 teaspoons fresh chopped herbs, use what you have on hand, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)
  • 2 teaspoons fresh chopped herbs, use what you have on hand, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)
  • ¼ cup vegetable broth
  • ¼ cup vegetable broth
  • Chopped fresh parsley, for garnish
  • Chopped fresh parsley, for garnish
  • grated parmesan, for garnish
  • grated parmesan, for garnish

Instructions

    Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.

    Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.


    Return skillet to the burner and add remaining butter; melt butter over medium-high heat.


    Stir in the onions and cook for 2 minutes, or until just softened.
    Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.


    Stir in garlic and herbs; cook for 20 seconds.


    Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.


    Pour in the vegetable broth and cook for 2 minutes.
    Taste for salt and pepper and adjust as needed.


    Remove skillet from heat.
    Sprinkle with parsley and parmesan; serve.

© kitchen

Broccoli Cheese Soup

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Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients

  • * 4 cups chopped broccoli
  • * 4 cloves minced garlic
  • * 3 1/2 cups chicken broth
  • * 1 cup heavy cream
  • * 3 cups shredded cheddar cheese

Instructions

  1. In microwave, cook broccoli until tender.
  2. In a large pot over medium heat, saute garlic for one minute.

  3. Add chicken broth, heavy cream and broccoli. Stir until blended and simmer 1 minute.
  5. Remove 1/3 of broccoli, now coated with liquid and puree; add back in soup.
  7. Reduce heat to low. Add the shredded cheddar cheese in half cups at a time, stirring constantly until melted.

Mashed Cauliflower

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Mashed Cauliflower

Mashed Cauliflower

Ingredients

  • 1 large head Cauliflower (6 cups florets, remove big stems)
  • 2 tbsp Butter, chunked
  • 2 tbsp Cream cheese, chunked
  • 4 cloves Garlic
  • 3/4 tsp Sea salt (to taste)
  • Chives (optional, for garnish)

Instructions

  1. Place the cauliflower florets into a silicone steamer with 1/2 cup water.
  3. Microwave for 10 to 15 minutes, until soft and mushy. Drain and pat dry.
  5. Place the cauliflower in a food processor with all other ingredients except chives.
  7. Puree for a couple of minutes, until smooth.
  8. Add salt and pepper to taste.
  10. Garnish with chives and melted butter.

Zucchini Alfredo

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Zucchini Alfredo

Zucchini Alfredo

Ingredients

  • 1/2# bacon, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1 1/2 cups heavy cream
  • 1/2 cup grated parmesan cheese
  • 2-3 zucchinis, spiralized
  • black pepper

Instructions

  1. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate.
  3. Pour off all but 2 tablespoons of bacon grease, then add shallots. Cook until soft, about 2 minutes, then add the garlic and cook about 30 seconds. Add wine and cook until reduced by half.
  4. Add heavy cream and bring mixture to a boil. Reduce heat to low and stir in Parmesan. Cook until sauce has thickened slightly, about 2 minutes. Add zucchini spirals and toss until completely coated in sauce. Remove from heat and stir in cooked bacon.
  5. Top with parmesan before serving.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1456Total Fat 141gSaturated Fat 89gCholesterol 441mgSodium 824mgCarbohydrates 21gSugar 11gProtein 22g

Yellow Squash Casserole

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Yellow Squash Casserole

Yellow Squash Casserole

Ingredients

  • 4 cups yellow squash, sliced
  • 1/2 cup onion, diced
  • 2 Tablespoons water
  • 1 sleeve of buttered cracker rounds, crushed
  • 1 cup shredded cheddar cheese
  • 2 eggs, beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons butter

Instructions

  1. Preheat oven to 350*F
  2. In a deep 12 inch skillet, add squash, onion & water.
  3. Cook over medium heat just until pan is hot.
  4. Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
  5. Add half the crushed cracker rounds and half the cheese to squash and mix well.
  6. Add eggs, milk, butter, salt & pepper and mix well.
  7. Top mixture with remaining cracker crumbs and cheese.
  8. Dot top of casserole with butter.
  9. Bake for 25 minutes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1548Total Fat 127gSaturated Fat 76gCholesterol 639mgSodium 3919mgCarbohydrates 58gSugar 33gProtein 51g

Twice Baked Sweet Potatoes

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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

Ingredients

  • 1 tablespoon olive oil
  • 4 sweet potatoes
  • sea salt to taste
  • 1/4 cup unsalted butter
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 teaspoon salt
  • 1 pinch cayenne pepper, or more to taste
  • ground black pepper to taste
  • 1 cup mini marshmallows

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
  3. Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
  4. Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
  5. Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
  6. Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1244Total Fat 70gSaturated Fat 36gCholesterol 151mgSodium 1776mgCarbohydrates 149gSugar 52gProtein 12g