Vegetables and or Vegetarian

Vegetarian recipes

Crunchy Roasted Brussels Sprouts
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Crunchy Roasted Brussels Sprouts

When I was younger oh so much younger than today, sorry could not resist, I did some landscaping on Cape Cod. For those of you familiar with the cape, back then it was very much a summer vacation area and one of the functions we would provide was a nice garden full of those fresh vegetable and such for the owners to enjoy during the summer. One thing we always put in was Brussels sprouts, knowing that it was a September harvest and who would be enjoying these long after the residents were gone for the winter and we came back for our promised turning of the soil etc. etc. There were other crops but this is about the sprouts just the sprouts.

 

Ingredients

  • About 3 pound Brussels sprouts
  • Olive oil
  • Salt and pepper
  • Lemon juice 1-2 Tbsp.
  • Poppy seeds 1 tsp.
  • Lemon zest

 

How

Preheat the oven to 450.

Clean up the Brussels sprouts cutting off the ends and removing the outer leafs.

In a shallow baking dish or roasting pan, toss the sprouts, olive oil, salt and pepper until combined. Roast, stirring occasionally, 15 to 18 minutes.

Sprinkle with the poppy seeds and add lemon juice and toss just before serving.

Garnish with lemon zest.

A variation I have done is cutting the sprout in half then following the steps above.

Brussels sprouts – Wholefoods.com

What’s New and Beneficial About Brussels Sprouts

  • Brussels sprouts can provide you      with some special cholesterol-lowering benefits if you will use a steaming      method when cooking them. The fiber-related components in Brussels sprouts      do a better job of binding together with bile acids in your digestive      tract when they’ve been steamed. When this binding process takes place,      it’s easier for bile acids to be excreted, and the result is a lowering of      your cholesterol levels. Raw Brussels sprouts still have      cholesterol-lowering ability — just not as much as steamed Brussels      sprouts.
  • Brussels sprouts may have unique      health benefits in the area of DNA protection. A recent study has shown improved      stability of DNA inside of our white blood cells after daily consumption      of Brussels sprouts in the amount of 1.25 cups. Interestingly, it’s the      ability of certain compounds in Brussels sprouts to block the activity of      sulphotransferase enzymes that researchers believe to be responsible for      these DNA-protective benefits.
  • For total glucosinolate content,      Brussels sprouts are now known to top the list of commonly eaten      cruciferous vegetables. Their total glucosinolate content has been shown      to be greater than the amount found in mustard greens, turnip greens,      cabbage, kale, cauliflower, or broccoli. In Germany, Brussels sprouts      account for more glucosinolate intake than any other food except broccoli.      Glucosinolates are important phytonutrients for our health because they      are the chemical starting points for a variety of cancer-protective      substances. All cruciferous vegetables contain glucosinolates and have      great health benefits for this reason. But it’s recent research that’s      made us realize how especially valuable Brussels sprouts are in this      regard.
  • The cancer protection we get from      Brussels sprouts is largely related to four specific glucosinolates found      in this cruciferous vegetable: glucoraphanin, glucobrassicin, sinigrin,      and gluconasturtiian. Research has shown that Brussels sprouts offer these      cancer-preventive components in special combination.
  • Brussels sprouts have been used to      determine the potential impact of cruciferous vegetables on thyroid      function. In a recent study, 5 ounces of Brussels sprouts were consumed on      a daily basis for 4 consecutive weeks by a small group of healthy adults      and not found to have an unwanted impact on their thyroid function.      Although follow-up studies are needed, this study puts at least one large      stamp of approval on Brussels sprouts as a food that can provide fantastic      health benefits without putting the thyroid gland at risk.
One thing to do with butternut squash when on sale
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One thing to do with butternut squash when on sale

One of my fall favorites, Butternut Squash and Apple Soup then there is plain roasted, fries, replace sweet potato, mashed with a little butter and brown sugar, the list goes on. So when I saw that sale sign and a huge basket of butternut and acorn squash it was another case of my eyes were bigger than my menu. I had some room in the freezer so I did not panic just a quick blanch and freeze.

Mature winter squashes like the butternut have tough skin that protects their firm, yellow-orange flesh and allows them to last longer than their fleeting summer squash relatives. A butternut is so self-reliant that it doesn’t even need to be refrigerated, and can be stored in a cool dark place for several weeks. So how do you choose a good one? First, pick it up. It should be heavy for its size. Look it over and make sure its skin is firm and free of bruises. Check for brown frostbite scars, which can affect the squash’s texture and longevity, and punctures or cuts, which can let bacteria in and cause mold. I like to choose one with a longer neck, especially if I am cubing make life easier. www.cookthink.com

Ingredients

Butternut squash (Quantity depends on you)

 

How

Cut ends on and peel and scrap seeds out

Cut the squash into 1/2-inch cubes.

In a larger pot bring at least 8 cups of water to a full boil

 

Blanch the squash for about 3 minutes

Strain the squash in collider and then immediately put in large bowl of ice water to stop cooking

Place on a large cookie sheet and into the freezer until frozen about 30 minutes to an hour.

Place in freezer bag (we use Food Saver), suck it and back into the freezer.

Butternut squash is an edible member of the gourd family whose roots have been traced back to Mexico in 5500 B.C. (Along with beans and corn, squash is one of the “Three Sisters,” the cornerstones of Native American cuisine.)

A mature winter squash, it grows on a vine, and has a giant pear-shaped body, tough skin, rich-tasting, vivid yellow-orange flesh and a sweet flavor. (It can often substitute well for the sweet potato.) Butternut squash can be baked, steamed, puréed or simmered, and is often referred to by cooks as a “workhorse” because of its versatility. Once cooked, its dry flesh has a glossy and silky texture that makes it a favorite in soups, curries and other dishes. http://www.cookthink.com

 

The word “squash” comes from the Narragansett word that means “to eat raw or green.” You certainly won’t be eating your squash raw or green, and you must cook it even before you freeze it to make sure that the squash retains its color and texture once it is thawed. The process of cooking squash is called blanching. When you blanch squash, you boil it just long enough to stop the enzymes that cause squash to deteriorate. The process for preparing and blanching squash for freezing depends on whether you are freezing summer or winter squash. http://www.livestrong.com

Lyn’s Cranberry Compote
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Lyn’s Cranberry Compote

Cranberry sauce is something we love and every year we try another recipe this year a repeat, one we tried way back in 2002 from YankeeMagazine recipe and liked. With our own twist of course.

Yield: 18-20 servings

This tangy cranberry compote is a great way to refresh your taste buds mid-meal.

Ingredients

  • 1 cup dried cranberries (you can substitute raisins)
  • 1 12-ounce package cranberries
  • 1 cup maple syrup (or sugar)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 3/4 cup cider vinegar
  • 1 tablespoon grated lemon peel
  • 1/4 cup orange juice
  • 1/4 cup water
  • Garnish: orange zest

How

In a large saucepan over medium heat, combine all ingredients. Cover mixture and cook 20 minutes, stirring occasionally. Cool in pan. Transfer to a glass jar with an airtight lid, cover, and refrigerate. When ready to serve, pour compote into a serving dish and garnish with orange zest.

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GRONKACAMOLE

My son is one of the contributing editors, among other things, for Patriots Life, Celtics Life, RedSox Life and more. He was looking for some tongue and cheek recipes for patriot’s life, how I could resist.

Gronkowski was drafted by the New England Patriots in the second round (42nd overall) of the 2010 NFL Draft.  He set an NFL record for receiving yards by a tight end in a single season with 1,327.

Preparation: 30-45 min

Smaller portions will take about 10 minutes to completion

Serves: 61

Hey you got to feed the team and the coaches right!

 

Ingredients – like Gronk something a little different.

■ 23 ripe, Fresh California Avocados, seeded and peeled

■ 23 tsp. fresh lemon juice

■ 5 3/4 tsp. fresh dill, chopped

■ 2 7/8 Tbsp. garlic salt

■ 17 1⁄4 Tbsp. medium-hot salsa

■ 5 3/4 cup nonfat plain Greek yogurt

How

In a large bowl, coarsely mash avocados, leaving some chunks.

Add remaining ingredients and mix to blend.

Serving Suggestions: Serve with chips.

Beverage Pairings: Beer what else?

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe influenced  By the California Avocado Commission

 

Fire Roasted Smoked tomatoes – Soup, Salsa, Pizza
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Fire Roasted Smoked tomatoes – Soup, Salsa, Pizza

I love the smell of smoking chips I swear I would turn on the grill and smoke some chips, sit on the deck and take it in.  When smoking I imagine the neighborhood up wind of me being instantly jealous as they exit their houses taking in the sweat smell of hickory or mesquite chips drifting past their nose. Smoking is a relaxing hobby it means that the mood has shifted to low and slow sit back enjoy a beer and good company, occasionally  getting up to adjust a vent or add more coals and chips. Hours of kicking back and waiting.

The other day we made of first trip the Kelly’s for some native corn and they had Roma tomatoes by the box.  Instantly to the tune of what do you do with a drunken sailor, my mind started singing and thinking. SO an hour later I had my first batch of roasted tomato basil soup on the stove, a batch of cucumber, tomato basil salad in the fridge and some fire roasted smoked tomatoes on the grill, which led to salsa and jar of smoke tomatoes.

Ingredients

  • 3 lbs. Roma tomatoes slice in half length wise.
  • ¼ Olive Oil
  • Finely chopped fresh rosemary, oregano and basil, salt and pepper
  • Soaked wood chips

How

Place the halved tomatoes in large bowl add the oil and herbs, salt and pepper, mix to coat. Place cut on aluminum foil covered BBQ tray

Place wood chips in smoking tray, supposable aluminum tray, or make tinfoil pouch

Put chips in BBQ and heat to high about 15 minutes the chips should be smoking

Place tray of tomatoes and grill about 35-45 minutes until you think are done.

Salsa

Combine chipped smoked tomato, 1 scullion, some chopped red bell pepper, pinch of hot red pepper flakes and some oil let flavors come together. You can add whatever you want to this basically what’s in the fridge.

Gluten free Smoked tomatoes, broccoli, spinach and goat cheese pizza.

Chop some tomatoes and spread on UDI’s gluten free pizza crust, place broccoli and spinach and top with globs of goat cheese. Heat at 350 for 8-10 minutes.

Marinated Mushrooms
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Marinated Mushrooms

Marinated Mushrooms

From Cooks Illustrated with minor Steve tweaks

Why this recipe works:

A classic Italian antipasto, foraged wild mushrooms are rich with earthy flavor. The right combination of bright acidity, heady herbs, and the nap of a fine olive oil should pack each bite with a punch. When we developed our marinated mushroom recipe, we liked cremini and white button mushrooms for their flavor and availability. Crowding the mushrooms in a 12-inch skillet generated, at first, an alarming amount of liquid; cranking up the heat, however, reduced the liquid down to a potent glaze with concentrated mushroom flavor.

Skillet size limits the yield of this recipe; if you would like to double it, cook the mushrooms in two separate batches but marinate them together. Thyme, parsley, or basil makes a good last-minute addition—use only one, however, not all three.

Ingredients

  • 3 Tbsp. extra-virgin olive oil , *plus 1 tablespoon for finishing
  • 1/8 teaspoon red pepper flakes
  • ½ tsp. kosher salt (Steve tweak not much of one they use table salt)
  • 1 pound cremini mushrooms or white button mushrooms, cleaned, left whole if small, halved if medium, quartered if large
  • 2 Tbsp. juice from 1 lemon, plus 1 tablespoon for finishing
  • 1 medium clove garlic , sliced very thin
  • 1 large shallot , chopped fine (about 1/4 cup)
    • I have some dried shallot around because I usually forget to grab one at the grocery store in that case use about ½ the call for amount
  • 1/4 small red bell pepper , chopped fine (about 1/4 cup)
  • 1 sun dried dried tomatoes minced (Steve tweak)
  • *Zest of one lemon (Steve tweak)
  • *1 tsp. minced fresh thyme leaves or 1 tablespoon chopped fresh parsley or basil leaves (see note)
  • Ground black pepper

How

Heat 3 Tbsp. oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking. Add mushrooms and 2 Tbsp. lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.

*Combine the olive oil, lemon juice thyme and zest in small jar cover and set aside. I shake it once in a while just because I see it.

Before serving, allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, thyme and zest and adjust seasonings with salt and pepper just before serving.

Marinated Mushrooms prep  Marinated Mushrooms cooking
Marinated Mushrooms marinated  Marinated Mushrooms serve with cornbread, turkey burger and snap pea salad 

Per Serving:
Cal 110; Fat 9 g; Sat fat 1.5 g; Chol 0 mg; Carb 4 g; Protein 2 g; Fiber 0 g; Sodium 55 mg
Tomatoes mean spring time to me
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Tomatoes mean spring time to me

Every spring my head fills with the vision of tomatoes of all sorts growing in my garden. Last year I grew the most expensive tomatoes, not because of the variety, seed or careful cross-pollination of my favorite plants. NO! Last year was the year of the critters rabbits, chipmunks, squirrels, and ground hogs. The Fisher Cat* was out and about feasting on duck eggs across the street but he had no taste for the critters. I suppose it was the first year that we had no dogs around to mark their territory and leave me with poop patrol. Every year one wonders which little bug will attack your beautiful vegetables but I never expected the critter wars of last year. One day coming home from work I noticed two ground hogs sitting in the middle of the garden enjoying their buffet. They had no preferences flowers, veggies, herbs gone to the ground. They were there first and I could have what was left was the expression on their faces, I did not faze them. I tried everything to keep them away Fox urine, pinwheels, hair and ended up with chicken wire, which kept the ground hogs at bay but that meant fair game for the little critters. The year before I had an unspoken agreement with a chipmunk he would pull off and eat one tomato until it was gone then move to the next usually took a few days to complete the cycle, I was amazed he did that. I thought that was a fair deal I had more than I could use. Last year it was a bite or two then on to the next and the next and I am sure you get the picture. I suppose he felt safer with the cage and the rest of his family around him. Then some plight wiped my Roma tomatoes and there went my roasted tomato soup. So after the war was waged and lost I ended up buying them from the local stand or grocery store. Oh well this year we will stick to cherry tomatoes and on the deck. Lyn thinks I am fooling myself chipmunks can climb, but I just have to try I have always had a garden and its spring I have cleaned out the field mouse condo (BBQ) so here we go again. Don’t get me goin on the birds and my blueberries……

Tomato, a nutritious fruit commonly used as vegetable, is another wonderful gift of Mayans. The vegetable has grabbed the attention of millions health seekers for its incredible phytochemical properties. Interestingly, it has much more health benefiting qualities than that in an apple!

Early Morning Sunshine

Fun tomato facts about eating

  • American habits. According to the U.S. Department of Agriculture, Americans eat between 22- 24 pounds of tomatoes per person, per year. (More than half of those munchies are ketchup and tomato sauce.)
  • Popularity. The tomato is America’s fourth most popular fresh-market vegetable behind potatoes, lettuce, and onions.
  • Increasing popularity. Americans have increased their tomato consumption 30% over the last 20 years (mostly in processed forms such as sauce, paste, and salsa).
  • Toxic? While tomatoes are perfectly safe and healthy to eat, their leaves are actually toxic!
  • How will you take your tomatoes? As of 2007, Americans spend more on salsa than tomato ketchup.
  • Processed tomatoes. Americans consume three-fourths of their tomatoes in processed form.

Fun tomato facts about growers

  • The average Joe. 93% American gardening households grow tomatoes.
  • Fresh tomatoes. Fresh-market tomatoes are grown in all 50 states.
  • Biggest worldwide producers. The largest worldwide producer of tomatoes is China, followed by USA, Turkey, India and Egypt.
  • Biggest U.S. producer – processed tomatoes. California produces 96% of the tomatoes processed in the U.S.
  • Biggest U.S. producer – fresh tomatoes. Florida is the number one producer of fresh market tomatoes (except in 2008).

Early Morning Sunshine

Health benefits of Tomato

Tomatoes are one of the low calorie vegetables containing just 18 calories per 100 g. They are also very low in any fat contents and have zero cholesterol levels. Nonetheless, they are excellent sources of antioxidants, dietary fiber, minerals, and vitamins. Because of their all-round qualities, dieticians and nutritionists often recommend them to be included in cholesterol controlling and weight reduction programs.

The antioxidants present in tomatoes are scientifically found to be protective against cancers including colon, prostate, breast, endometrial, lung, and pancreatic tumors.

Lycopene, a flavonoid antioxidant, is the unique phytochemical present in the tomatoes. Red varieties are especially concentrated in this antioxidant. Together with carotenoids, it has the ability to protect cells and other structures in the body from harmful oxygen free radicals. Studies have shown that lycopeneprevents skin damage from ultra-violet (UV) rays and offers protection from skin cancer.

Zeaxanthin is another flavonoid compound present abundantly in this vegetable. Zeaxanthin helps protect eyes from “age related macular disease” (ARMD) in the elderly persons by filtering harmful ultra-violet rays.

The vegetable contains very good levels of vitamin A, and flavonoid anti-oxidants such as α and ß-carotenes, xanthins and lutein. Altogether, these pigment compounds are found to have antioxidant properties and are take part in vision, maintain healthy mucus membranes and skin, and bone health. Consumption of natural vegetables and fruits rich in flavonoids is known to help protect from lung and oral cavity cancers.

In addition, they are also good source of antioxidant vitamin-C(provide 21% of recommended daily levels per 100 g); consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful free radicals.

Fresh tomato is very rich in potassium. 100 g contain 237 mg of potassium and just 5 mg of sodium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure caused by sodium.

They contain moderate amounts of many vital B-complex vitamins such as folates, thiamin, niacin, riboflavin as well some essential minerals like iron, calcium, manganese and other trace elements.

More interesting facts

Tomato History from Veggie Cage®

What’s New and Beneficial About Tomatoes From WholeFoods

Did you know that tomatoes do not have to be a deep red color to be an outstanding source of lycopene?

*New England Fisher cats

Are one of the largest members of the Mustelid family, which includes species like the mink, weasel, otter and skunk. These are noted nocturnal animals and therefore very hard to observe. They are however active during both daytime as ell as night time and that too, mostly during the time just before sunset and just before sunrise, when it mainly searches for food. Their cry is similar to that of a high pitched one of a child’s and therefore can sound very eerie in the nights.

Looks so nice almost cute

Not so much

Green Bean Salad with Mustard Seeds,Tarragon and Feta
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Green Bean Salad with Mustard Seeds,Tarragon and Feta

I can remember the rows of peas I used to plant in my garden that never made it into the kitchen they were as I called it my reward for toiling with the soil I would stand or sit there cracking one after another open running my finger down the spine popping the sweat treats into the palm of my hand popping them into my mouth one pod after another a virtual pea eating machine.  I love beansand pea salads especially when the peas and green beans are picked of the vine but when my wife showed me this recipe I could not wait it is still a month away before the peas might even be close so we were off to the grocery store and we found everything but fresh peas so frozen it was.

Adapted from here.

After we made we added the feta and decided we like it so i incorporated in the recipe below. (pictures do not show feta cheese)

Ingredients

  • 1 1/4 cup green beans
  • 2 1/4 cups snow peas
  • 1 3/4 cup green peas
  • 2 teaspoon coriander seeds, roughly crushed
  • 1 teaspoon mustard seeds
  • 3 tablespoons olive oil
  • 1/2 small red onion, finely chopped
  • 2 mild Peppadew finely diced
  • 1 garlic clove, minced
  • Zest of 1 lemon, grated
  • 2 tablespoons chopped tarragon
  • Pinch of Red hot pepper flakes
  • 1 Tbsp. fresh squeezed Myer lemon juice
  • 1 cup baby lettuce
  • Crumble feta cheese – if you don’t like feta just use a shake or two of sea salt

 How

Prepare an ice bath (a large bowl of cold water and ice).  Set aside.

Fill medium saucepan with cold water and bring to a boil.  While you are waiting for the water to boil, trim green beans and snow peas. Blanch the green beans for 4 minutes.  Lift them from the pan with a slotted spoon and transfer to the ice bath. Then blanch the snow peas for 1 minute.  Transfer snow peas to the ice bath.  Blanch the green peas in the same pot for just 20 seconds (if using frozen peas just put in ice bath to defrost).  Transfer green peas to the ice bath.  Drain all beans and peas, dry thoroughly then place in a large mixing bowl.

Place the crushed coriander seeds, mustard seeds and olive oil in a small frying pan and warm over medium heat.  When the seeds start to pop, pour the oil and spices over the beans and peas.  Toss, then add red onion, Chile, red pepper flakes, garlic, lemon zest and tarragon, mixing to combine.  Gently fold in baby lettuce and season with flaky sea salt.

green bean salad  green bean salad

 

green bean salad

This is the receipe I adpated from

Makes 4 servings.

You say Charoset, I say Haroset
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You say Charoset, I say Haroset

For some reason my nice gentile wife was craving a good Passover dinner so she made the charoset and I made the matzo ball soup and brisket. I had to run to Ace hardware to get a clothes dryer vent hose and half way there was a call. Picture this she was on the phone batting her eyes asking me to stop and get some matzo. Don’t know what it is but it works every time, those eyes I tell you, I stopped at Shaws grabbed a box and headed home with a hose and matzo.

Not sure about you but the taste always brings me back to when I was a kid, the wooden bowl, curved red handle metal chopper and the job of making the charoset. I felt so important and then there was the taste testing.

Charoset for Passover

Ingredients

  • 3 honey crisp apples
  • ½ cup chopped pecans
  • 1 Tbsp. honey
  • 1 Tbsp. sweet wine
  • 1 tsp. cinnamon
  • 188/2 cup raisins

How

Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.

Spinach, Cheddar and Rice Pie.
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Spinach, Cheddar and Rice Pie.

Continuing theme a night dinner plan it was vegetarian night again. We have fallen very nicely into the flow and I don’t have to peek at the calendar as much to figure out what tonight brings theme wise.

We love the taste of spinach and cheese but can’t say that I have tried this combination. The best thing was that I came home from work and the house smelled soooooo good. Lyn worked from home and had everything ready for me including a nice glass of wine with cheese and crackers. How lucky am I!

 Ingredients

  • 3 Tbsp. olive oil
  • 1 small onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1 10 oz. package frozen chopped spinach, thawed , and squeezed dry
  • 3 cups cooked brown rice (small grain)
  • 1 cup diced extra sharp cheddar cheese
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. salt
  • 4 large eggs
  • ¼ cup nonfat milk (we use lactose free)
  • 1 roasted red pepper cut in strips

How

Make sure your wife is working from home 🙂

Preheat the oven to 4250. Generously coat a 9 inch pie pan with cooking spray.

Heat oil in large skillet over medium heat.

Add Onion and cook. Stirring frequently until beginning to brown, about 5 minutes. Add garlic and cook 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.

Note: We thought after that some red-hot pepper flakes would be a nice touch if you wanted a little more heat.

Whisk eggs and milk in medium bowl then stir in rice mixture. Transfer to the pie pan and smooth the top with a spatula and arrange the roasted red pepper on top.

Bake the pie until lightly browned in spots about 25 minutes. Let stand for 5 minutes before cutting into wedges.

Spinach, Cheddar and Rice Pie   Spinach, Cheddar and Rice Pie