Vegetables

Mexican Stuffed Peppers

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SONY DSCI have been playing around with stuffed peppers forever.  Quite honestly, I don’t love them.  I’m not sure what exactly it is about them but the flavor has just never knocked my socks off; and the rice has always thrown me off a bit. Which is why I took them on a little trip down Mexico road 😉  And now?  A taco in a pepper bowl…with all the goods piled right on top.  I’m sold.

I’ve tested them all sorts of ways: precooking the meat before stuffing them, with rice, without, tomato sauce, or not, different cheeses and spices…but this is my favorite version. Easy peasy and delicious!SONY DSC

Mexican Stuffed Peppers

Ingredients

3 Bell Peppers, seeded, cored and halved

1 Pound Lean Ground Beef

1 Cup Pinto or Black Beans

1 (15 Ounce) Can Tomato Sauce

1 Cup Shredded Monterey Jack Cheese

3/4 Cup Frozen Corn

3 Tablespoons Taco Seasoning

1 Avocado, diced

1/4 Cup Greek Yogurt

1/4 Cup Sour Cream

1/3 Cup Salsa

Directions

Preheat oven 350.  In a large bowl mix together beef, beans, tomato sauce, 3/4 cup cheese, corn and taco seasoning.  Stuff the mixture into the pepper halves and place on a baking sheet.  Bake for 30 minutes or until filling is cooked through and peppers are beginning to soften.

While peppers are cooking, whisk together the greek yogurt, sour cream and salsa.  Top cooked peppers with diced avocado and yogurt sauce.  Serves 4-6.

Sweet and Smokey Roasted Potatoes

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SONY DSCPraise the Lord, it’s grilling season!  Many nights, as our protein is cooking away outside, these potatoes are in the oven smelling our house up just wonderfully.  They’ve got a crispy texture on the outside with a soft, warm center and the sweet and smokey combination is such a winner.  Sometimes the most simple dishes yield the most sophisticated flavor…and this is one of those.  What’s your favorite go-to grilling side?  Share the wealth, my friends!SONY DSC

Sweet and Smokey Roasted Potatoes

Ingredients

1 Pound Sweet Potatoes, peeled and cut into 1-2 inch pieces

1 Pound Baby Red Potatoes, cut into 1-2 inch pieces

3 Tablespoons Olive Oil

1 Teaspoon Salt

1 Tablespoon Chili Powder

Directions

Preheat oven to 425.  Place the potatoes on a large baking sheet, drizzle with olive oil, sprinkle with salt and chili powder and toss well to coat.  Spread them out into an even layer and roast, in the oven, for 35-45 minutes or until they begin to crisp up, flipping once in the middle of cooking.  Serves 4-6

Charred Brussels Sprout Salad

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Nick and I hit up one of our favorite date night spots this past weekend and let me tell you.  I am just never EVER disappointed with a single darn thing this place has to offer.  The atmosphere is just perfect…lively, casual and filled with food lovers alike.  The service?  Impeccable.  Every.  Single.  Time.  And the food?  Oh the food.  If you haven’t checked it out and you are in the Minneapolis area I highly suggest you do.  It is truly special.

When Nick and I do dinners alone we tend to order quite a few different items to share so that we can have a little taste of everything…I may or may not be as good at sharing as he is when it comes to food 😉  But when we ordered the Charred Brussels Sprout Salad the server was kind enough to take it upon herself to have it split into two servings, on two plates, for us.  I’m not sure if its because she felt bad for my husband after seeing me devour the lamb tartare the course before or because she just knew that this salad was so over the top that my husband and I could have caused a scene arguing over who gets the last bite.  Nonetheless, we were both speechless.  Crispy, caramelized brussels paired with smokey pancetta, tart chèvre cheese and tangy yet sweet vinaigrette?  Heaven on earth.

As I was meal planning on Sunday I asked Nick what sounded good this week.  “Ya know, you mentioned wanting to try to replicate that brussels sprout salad at home…that sounds really good”, he said. Darn it, he wanted to eat that dish again?  Arm twisted.

I figured there couldn’t have been much to it…I’d simply roast the sprouts like I typically do only slice them thinly with a knife before hand which would equal more of a charred flavor versus roasting them whole.  Then all I needed to do was tie in some greens, pork fat and goat cheese and a sweet, tangy vinaigrette, to boot.  I opted for bacon instead of pancetta because I already had some in the freezer and added a roasted chicken breast to the top to make it a balanced meal.  So so delish, you guys.

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Charred Brussels Sprout Salad

Ingredients

1 1/2 Pounds Brussels Sprouts, ends removed and sliced thin

3 Tablespoons Olive Oil

1 Tablespoon Balsamic Vinegar

6 Ounces Mixed Greens

4 Ounces Goat Cheese, crumbled

4 Slices Bacon, cooked and crumbled

Roasted Chicken, optional, for topping

3 Tablespoons Olive Oil

2 Tablespoons Red Wine Vinegar

1 Tablespoon Dijon Mustard

2 Teaspoons Pure Maple Syrup

1/4 Teaspoon Salt

Pinch of Black Pepper

Directions

Preheat oven to 400 and place sliced brussels sprouts on a baking sheet.  Drizzle 3 tablespoons olive oil and balsamic vinegar over the sprouts and toss well with your hands.  Spread them out in a single layer and roast in the oven for 15-20 minutes or until tender and lightly charred, stirring once in the middle of cooking.

While sprouts are roasting whisk together the remaining 3 tablespoons olive oil, red wine vinegar, dijon, maple syrup, salt and pepper.  Toss the mixed greens with the vinaigrette and distribute the greens among plates.  Top with charred sprouts, goat cheese, bacon and chicken, if desired.  Serves 6 as a side dish, 2-3 as a main dish.

 

Simple Roasted Spaghetti Squash

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Spaghetti squash, to me, is one of the coolest veggies there is.  It is so incredibly versatile and and it literally allows us to use it as a substitute for real pasta in so many different variations.  I, personally, prefer it in all of it’s glory…roasted with a hint of butter and garlic.  It gains a slightly sweet, caramelized flavor and is an awesome, filling, healthful side dish to just about any protein.  And can I mention its full of antioxidants, vitamins and fiber?  Lucky for us, tis the season for this amazing variety of winter squash.  Yes, I said it.  Winter.  It’s getting close.  I know, I’m deathly afraid, too, folks, but when produce like this is abundant and available I feel like I can conquer anything.  Even shoveling.  And ridiculously freezing blowing winds.  And scraping windshields.  And taking extra time to bundle up babies and toddlers for just a simple trip to the market.  Can somebody please remind me again why we don’t flee this place in the winter?  Oh yeah, because of the seasonal squash 😉

I hope you enjoy this simple, effortless, delicious recipe as much as we do.  What is your favorite way to prepare this veggie?

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ImageSimple Roasted Spaghetti Squash

Notes:  the seeds from this squash are AWESOME roasted.  just rinse and clean them well and pat them dry.  Lay on a parchment lined baking sheet, drizzle with olive oil, salt and pepper and bake at 275 for 15 minutes.  Num.

Ingredients

1 (3-4 Pound) Spaghetti Squash

1 1/2 Tablespoons Olive Oil

1 Large Clove Garlic, peeled and smashed

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

2 Tablespoons Butter, at room temperature.

Directions

Preheat oven to 425 and line a baking sheet with foil.  With a sharp knife, slice the stem off the squash and cut it in half lengthwise.  Scrape out the seeds with a spoon and discard (or save for roasting separately-see note above).  Drizzle the olive oil over the cut sides of the squash and rub it in with your hands to cover the flesh.  Rub garlic clove all over the cut sides, discard the clove and sprinkle with salt and pepper.  Place on prepared baking sheet, cut sides down, and roast for 30-40 minutes or until very tender.  Remove from oven and scrape out the flesh with a fork.  Place squash in a bowl and stir in butter until it melts through the hot squash strands.  Serve immediately.  Serves 4+.

Parmesan Mashed Cauliflower

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If you are a mashed potato fan this recipe will be right up your alley.  I learned of this method from Rachel Ray about 10 years ago and I continue to make it over and over.  It’s so simple and easy to switch up and you’re guaranteed an awesome, healthful, extremely quick side dish that your entire family will devour.

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Parmesan Mashed Cauliflower

Ingredients

1 Large Head Cauliflower, broken into florets

3/4  Cup Chicken Stock

1/4-1/2 Cup Milk, preferably whole

1 Cup Freshly Shredded Parmesan

Salt and Pepper To Taste

Chives or Green Onion, optional

Directions

In a large pot bring cauliflower and chicken stock to a boil.  Cover, reduce heat and simmer for 12-14 minutes or until cauliflower is very tender.  Remove the lid, add milk (starting with 1/4 cup) and cheese and mash with a potato masher.  If you would like a thinner consistency add more milk, season with salt and pepper and top with chives or green onion.  Serves 4.

Summer Vegetable Quinoa “Risotto”

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It was so tough for me to capture a photo that would do this recipe justice.  I can very honestly say that this was one of the best dishes I prepared all summer; and so simple too.  What a great way to end the season and I’m currently wondering how I can have it just one more time before that beautiful produce is no longer available.  The flavor is over the moon good…fresh, sweet, savory, light, cheesy and gooey all in one perfect bite.  Full of protein, fiber, vitamins and calcium it’s just the perfect meal in itself.  I’m confident your family will love this as much as we did.

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Summer Vegetable Quinoa “Risotto”

Ingredients

1 1/4 Cups Uncooked Quinoa

2 1/2 Cups Chicken Stock

2 Tablespoons Olive Oil

1 Ear Of Corn, kernels cut off (about 1 cup of kernels)

4 Garlic Cloves, chopped

1 Medium Zucchini, grated or diced small

1 Large Tomato, diced

2/3 Cup Half and Half

3/4 Cup Shredded Parmesan

3/4 Teaspoon Salt

1/2 Teaspoon Pepper

1/4 Cup Chopped Fresh Basil

Directions

In a saucepan bring quinoa and chicken stock to a boil over high heat.  Once boiling, reduce heat, cover, and simmer for 12 minutes or until liquid is absorbed and quinoa is cooked and fluffy.

Heat olive oil in a large skillet or dutch oven over medium heat.  Add corn and sauté for 2 minutes.  Add garlic and sauté 1 additional minute.  Add zucchini, tomatoes and their juices and cook, stirring occasionally, for five minutes or until vegetables are just beginning to soften.  Stir in quinoa, half and half, parmesan, salt and pepper and simmer over low heat until liquid is absorbed and cheese is melted, about five minutes.  Stir in basil and serve.  Serves 4

Balsamic Roasted Brussel Sprouts

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My friends, I need to vent and celebrate all at the same time.  I am mystified by my daughter, yet again.  The kid has had, what I would venture to say, a cocaine-like addiction to her pacifiers since birth.  We prefer to call them pacis around these parts.  She only gets them in her bed for naps and bedtime but she has been insistent on taking four to bed with her each time; compulsive I tell you.  She twirls them in her mouth, chews on them, swaps one out for another over and over as if they lost effectiveness. They are first thing she asks for when we take her into her room to read books before bed and the first thing she asks for in the morning when we go to get her out because they have found there way to the floor throughout the night.

I seriously have been thinking about how I am going to go about taking them away from her non-stop…even since she was tiny because it absolutely hurts my heart to think about taking away something she loves so much that is so comforting to her.  So, after her being at grandmas for the weekend while my husband and I attended a wedding in the beautiful mountains of Colorado, I decided (about 13 minutes before bedtime) that it might be a good time to try transitioning away from the crack pacis for her.

I am concerned.  Not for her, but for myself.  I feel as though some sort of karma may come back to get me in this life.  Want to know how it went?  After me seriously talking my husbands ear off about dreading when “this time comes” for the last 20 months?  Well, I clipped the ends off two of the pacis last night before bed and put all the others away.  She kept going back and forth between the two trying to figure out what the heck was wrong.  We talked about them being broken and how maybe it’s time to be a big girl and not use them and I put her in her bed with them.  She had a tough time settling in and cried for about five minutes and I went in there.  She stood up, put the pacis on the ledge of her crib and said “paci” and laid back down.  I rubbed her back for a minute and she went to sleep and did not wake up one time wanting them.  When I went in to get her this morning the first thing she said was “pacis” so I handed them to her.  She tried one and then asked to put them in the bowl we keep them in on her bookshelf.

Before her nap today she asked for them but I simply told her “lets try to be big girls and nap without paci’s today”…so I read her books and put her in her bed with no pacis in sight.  She played around for about 10 minutes and then fell asleep chewing on her blankie.  What?!  Is this child for real?  I understand that we have a ways to go but for the love of tomatoes will somebody please tell me why this kid makes my life so simple?  Every time I think we are going to have a challenge ahead of us she trucks right thru and pulls another rockstar move.  There is no way that human children are this easy to please, people.  I’m guessing this may come to bite me in the butt when she is 3?    But for now I am jumping up and down and praying that this transition stays as simple as it has been.  One lucky, proud mama over here.

Now you’re going to think I’m a total nutcase but these sprouts are how we are going to celebrate this evening:)  She LOVES them…and so does my husband.  They have such a great crisp, chewy, caramelized texture on the outside and are tender on the inside all while satisfying that sweet, salty craving I have far too often.  And not to worry about child neglect, I plan to take her for ice cream, too 🙂

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Balsamic Roasted Brussel Sprouts

adapted from this recipe

Ingredients

1 Pound Brussel Sprouts

2 Tablespoons Olive Oil

1 Tablespoon Balsamic Vinegar

3/4 Teaspoon Salt

1/4 Teaspoon Black Pepper

Directions

Preheat oven to 400, trim the brown ends off the sprouts and slice each one in half.  Lay sprouts on a baking sheet, drizzle with olive oil and balsamic and season with salt and pepper.  Toss well with your hands to coat.  Roast in the oven for 25 minutes or until they are tender on the inside and crispy on the outside, stirring once halfway through.  Serve immediately.  Serves 3-4.

Rich Man’s Salad

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Well, if I truly do experience such a thing as a pregnancy craving this is it, without a doubt. I ate this salad non-stop during the summer I was pregnant with my first and this time?  Well,  lets just say I’ve had it three times this week alone.  And it’s Wednesday.  If you need a little help with the math that means I’ve eaten it everyday this week and I have no intention of stopping.   I wonder if there is such a thing as Rich Man’s Salad Anonymous?

This salad was a summer treat growing up and it tastes just as fresh and lip puckering as it did back then.  My sister and I would fight over who got to drink the juice at the bottom of the bowl and I now fight with my toddler over it.  What?  It’s mine!  I will say it is so important to use in season homegrown tomatoes…it just won’t taste the same if you don’t.

As for the name?  Well…I am led to believe it was named this because it does not have any inexpensive fillers such as wheat in tabouli or lettuce in traditional salad.  It’s simply a big ol’ bowl of all the goods.  My own personal theory?  It was named that because it just tastes like a million bucks.  It’s garlicky and tart and sweet and crunchy and fresh and perfect in every way possible.  Okay I’ll stop…but you guys seriously have to try this while those awesome tomatoes are still available.  And if you find yourself as addicted as I?  Call me…we can start our own support group.

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Rich Man’s Salad

Ingredients

1/4 Cup + 1 Tablespoon Fresh Lemon Juice

1/4 Cup Olive Oil

2 Garlic Cloves, grated

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

2 Large Home Grown Tomatoes

1 English Cucumber

1 Green Pepper

1/2 Red or Sweet Onion, sliced vertically

2 Tablespoons Fresh Chopped Mint Leaves

2 Tablespoons Fresh Chopped Parsley

Directions

In a small bowl whisk together the lemon juice, olive oil, garlic, salt and pepper until well combined.  Chop the tomatoes, cucumber and green pepper into large bite-sized pieces and place in a large bowl.  Add the onion, mint and parsley and drizzle the vinaigrette over the top.  Stir well to coat and season with additional salt and pepper if desired.  Serves 4

Our Favorite Kale

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I’ve missed you my dears!  We are back from our tour de family and are feeling rested, rejuvenated and sick of junk food!  Back to reality and as bittersweet as it is, it is always so nice to get back into my kitchen.  This dish is our absolute favorite way to enjoy the super food, kale.  If you like veggie gratins you’re sure to love this one; it’s gooey and cheesy and the texture and bite of the kale pairs so well with the sweetness and acidic juice of the tomatoes.  My husband is a tough one to please when it comes to veggies and this is a side he requests frequently.  And not only does it taste awesome, it’s extremely quick and easy to whip up.  Added bonus…the health benefits of kale are out of this world.  It’s not only a low calorie food, it’s extremely rich in fiber, antioxidants, iron, calcium and vitamins K, A, and C.  Which, in short, can help us fight cancers, inflammation, arthritis, vision loss and so much more and can also help support liver, immune, metabolic and bone health.  Sign me UP!

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Our Favorite Kale

Ingredients

2 Bunches Fresh Kale, about 6 large leaves

3 Tablespoons Olive Oil

1 1/2 Cups Cherry Tomatoes, halved

2 Cloves Garlic, grated or pressed

1/4 Cup Water

1/4 Cup Fresh Grated Parmesan Cheese

1/4 Cup Whipping Cream

Salt and Pepper to taste

Crushed Red Pepper Flakes, optional

Directions

Remove kale leaves from the stems and chop the leaves roughly.  Discard the stems.

Heat a large pot or dutch oven over medium high heat.  Add olive oil and tomatoes and sautée for 2 minutes or until tomatoes begin to soften slightly.  Add garlic and sautée for 1 more minute.  Stir kale into the pot and pour water over the top.  Cover and reduce heat to medium.  Cook kale for 8 minutes, stirring occasionally, or until it becomes soft and wilted.  Remove lid, add cream and parmesan and stir to combine.  Simmer over medium heat until kale thickens slightly and cheese and cream are completely incorporated, about 3 minutes.  Season with salt and pepper to taste.  Serve topped with crushed red pepper flakes, if desired.  Serves 4

Eggplant Caprese Stacks

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It is officially my second favorite cooking time of the year.  The time when home grown tomatoes are in full effect.  Friends, theres a small chance I may go overboard these next few weeks.  If you are not a tomato-lover, you should be ashamed of yourself I apologize for my overindulgence here on the blog.  If you are a tomato-lover, you are in luck because I vow to celebrate these little gems as best I can and share the party with you.

Quite honestly my hopes were not too high this year for tomatoes considering we had such a crummy spring but my gosh I am so pleasantly surprised.  The ones we got this past weekend at our favorite summer produce spot were perfect enough to be eaten as apples, which is exactly what we did.  This is an old clip but I must tell you that tomato love is hereditary.  This is sort of how it went down this weekend…and I feel safe saying she ate hers a lot more gracefully than I.

This dish is a great way to celebrate the home grown goodness of tomatoes and makes the perfect compliment to just about any grilled entree.  It’s simple, healthful and so satisfying.

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Eggplant Caprese Stacks

Note:  The eggplant can be served in this dish either warm or at room temperature

Ingredients

1/4 Cup + 2 Tablespoons Olive Oil

3 Tablespoons Balsamic Vinegar

1 Tablespoon + 1 Teaspoon Dijon Mustard

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

3 Tablespoons Chopped Fresh Basil

1 Medium Eggplant, sliced 1/2 inch thick

Sliced Home Grown Tomato

Sliced Avocado (sliced horizontally)

Sliced Fresh Mozzarella

Directions

Preheat oven to 450 and brush both sides of the eggplant slices with the 2 tablespoons of olive oil and place on a baking sheet in a single layer.  Roast in the oven for 20-25 minutes or until both sides are nicely browned, flipping halfway through.  Remove from oven and cool slightly.

In a small bowl combine balsamic vinegar, dijon, salt, pepper and basil.  Stream in 1/4 cup olive oil while whisking until the vinaigrette is well combined.  Set aside.

To assemble stacks place 1 piece of eggplant on a plate.  Top with a tomato slice, avocado slice, mozzarella slice and a drizzle of the vinaigrette.