Cauliflower Casserole

I don't care that I stripped the nutrients from this lovely winter vegetable and ground them into the dirt ... really. This stuff is just too good for me to care. Besides, I'm sure there's something left there in the peppers. Or not.

Cauliflower Casserole
Printable Recipe

1 large head cauliflower
1/2 cup diced red pepper
1/2 cup diced green pepper
1 cup shredded cheddar cheese
1 cup sour cream
1/2 cup freshly grated Parmesan cheese
3/4 cup dried bread crumbs
1 teaspoon salt

1/2 teaspoon freshly ground pepper

Break cauliflower into bite-sized pieces and cook in boiling salted water for 5 minutes. Mix peppers, cheeses, sour cream and salt together well. Fold in drained cauliflower and 1/2 cup of the bread crumbs until well blended. Turn into a greased 2 quart baking dish and top with remaining 1/4 cup of bread crumbs.
Bake at 350 degrees F for 20-30 minutes, or until bubbly and golden brown.

Try not to eat the whole thing youself, it should serve 4-6 people.

Veggie Wednesday

I found this in an old Everyday Food magazine. I'm sure it would be great as is, but I know once I got started I'd be changing things. For example, I think cashew halves would be better than the peanuts. Thinly sliced red-pepper would be a great addition, too; and the changeover to non-veggie would be fabulous with grilled chicken added.
Pasta Salad with Broccoli and Peanuts
Serves 4

Coarse salt
1/2 pound whole-wheat fusilli
2 (2 pounds) broccoli
3 tablespoons vegetable oil
1/2 teaspoon red-pepper flakes
1/4 cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
1 scallions, thinly sliced crosswise (1 cup)
1/2 cup roasted peanuts, coarsely chopped

In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.

Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.

Veggie Wednesday

I've been seeing stacked salads just about everywhere lately. They're a great way to serve single-portioned salads in a neat and different way. My version here is plum tomato, yellow crookneck squash and cucumber topped with a single black olive and drizzled with a garlic Balsamic vinaigrette. It was really yummy.

You can use almost any round veggie for this, and grilling them first adds a whole new dimension.

Pretty, isn't it?



By the way, that's a mint leaf on top. I adore mint and just posted a fabulous recipe for Mint Pesto over at Cookies to Caviar. Not a savory type, a dessert version that will knock your socks off!

Veggie Wednesday

Vegetable Strudel

I made this last week and it was so delicious. I don't really have a recipe so I'll just try to lay it out for you.

I had one sheet of puff pastry left from my Salmon Napoleons and, since it was thawed, needed to be used. I chopped up tri-color peppers, a medium zucchini and a small onion into a small dice. I sauteed these in some olive oil. I added a bit of veggie broth and about a tablespoon of Mrs. Dash Garlic and Herb. I let it cook down until everything was soft and all the liquid was gone. I then cooled the whole thing and spooned it in a strip down the center of the puff pastry. I closed up the sides and baked in until it was golden brown.

I think mushrooms would be fabulous in this and I wish I'd had some!

Veggie Wednesday

Veggies and fruit in one of my favorite combinations.

Classic Waldorf Salad

Created at New York's Waldorf-Astoria Hotel in 1896 by the maître d'hôtel, Oscar Tschirky.

1 cup apples chopped
1 tablespoon lemon juice
1 cup celery, chopped
1/4 cup mayonnaise
1/4 cup raisins (optional)
1/4 cup walnuts (optional)

Sprinkle chopped apples with lemon juice.
Add all other ingredients.
Toss to coat all pieces with mayonnaise.

Serves 4 as a side.

Veggie Wednesday

Creamy Bow Tie Primavera

8 oz. bow tie pasta, uncooked
1/2 c broccoli florets
1/2 c cauliflower florets
1/2 c sliced carrots
1/4 c each diced red and yellow pepper
1 pkg. (8 oz.) cream cheese-cut into cubes
3/4 c milk
1/4 c Parmesan cheese-grated
1/4 c chopped green onions
1/2 t Italian seasoning
1/4 t garlic powder

Prepare pasta as directed on package, adding broccoli and
carrots to water during last 5 minutes of cooking time.
Drain. Stir cream cheese, milk, grated topping, onions
and seasonings in large saucepan on low heat until smooth.
Add pasta and vegetables; toss lightly.

Veggie Wednesday

I feel like I'm cheating since I have blogged this before, but it's such a wonderful and warm dish that it would be perfect on a day like today (read: now sleeting on top of several inches of snow). Even if the weather is fine where you're at, this is perfect~I think ratatouille works no matter what the weather is.

Anne's Ratatouille

1 medium onion, peeled and diced
1 clove garlic, minced
3 T olive oil
1 small eggplant cubed
1 medium zucchini cubed
1 medium green pepper seeded and diced
1 can (15 oz.) tomatoes, chopped and undrained
10 mushrooms (white button) sliced
1 t each basil and oregano
1 t salt
1 T parsley chopped
1/3 c parmesan

In a large skillet cook onion and garlic in olive oil until onion is translucent.
Add remaining ingredients except cheese and stir well. Cook on low, stirring once in awhile, about 25 minutes until tender and liquid has evaporated.
Remove from heat and stir in cheese. Serve warm or cold.

Veggie Wednesday

Winter Squash Fritters
6 fritters

2 cups peeled, seeded, shredded acorn squash
6 T cornstarch
4 T chopped fresh herbs such as oregano, marjoram, rosemary, chives, parsley
1 garlic clove, chopped
Salt and pepper
2 eggs
1/4 c heavy cream

In medium bowl, toss together shredded squash,
cornstarch, herbs, garlic, salt and pepper to taste.
Stir in eggs, then cream. Mix well.
Heat griddle over medium high heat until drop
of water sizzles. Brush griddle with olive oil.
Spoon squash mixture into 3-inch circles on
griddle, using 1/4 C for each.
Fry about 3 minutes on each side until golden brown.

Serve immediately with Crème Fraîche.

Crème Fraîche

1 c heavy cream (room temp.)
2 T buttermilk (room temp.)

Combine cream and buttermilk in warm glass jar. Mix well.
Cover; let stand at room temperature for 8 hours until mixture thickens.

Cover and store in the refrigerator.

Victoria Magazine September 1990

Veggie Wednesday: Dumplings, Potstickers, Gyoza

Take your pick! All are relatively similar (usually the cooking method is the only difference) and each is equally delicious! Step away from the traditional meat filling and give this veggie version a try.

Steamed Vegetable Dumplings
Printable Recipe

6 dried shiitake mushrooms
4 c cabbage-coleslaw mix-shredded
4 medium green onions-chopped
1 t ginger root-grated
2 cloves garlic-finely chopped
2 T soy sauce
1/2 t sesame oil
30 won-ton wrappers or gyoza wrappers

Soak mushrooms in hot water about 20 min. or until soft-
drain. Rinse with warm water-drain. Squeeze out excess
moisture. Remove and discard stems-chop caps. Spray
nonstick wok or 12-inch skillet with cooking spray-heat
over medium-high heat until spray starts to bubble. Add
mushrooms, coleslaw mix, green onions, ginger root and
garlic-stir-fry about 4 minutes or until vegetables
are very tender. Stir in soy sauce and sesame oil-cool.

Brush edges of 1 won ton skin with water. Place 1 T
vegetable mixture on center of skin. Cover remaining
skins with plastic wrap to keep them pliable. Fold
bottom corner of won ton skin over filling to opposite
corner, forming a triangle-pleat unfolded edges. Cover
filled dumplings with plastic wrap to keep them from
drying out. Repeat with remaining skins and vegetable
mixture.

Place dumplings on heatproof plate-place plate on rack
in steamer. Cover and steam over boiling water in wok or
Dutch oven 15 min. Serve hot with dipping sauce.
30 dumplings

See HERE for a great Cook's Illustrated pdf document on the many ways to fold dumplings.

One more link: THIS is a terrific (if a bit lengthy) article written by Michael Pollan about nutritionism that was certainly an eye-opener for me. Worth a read!

Veggie Wednesday

I made these last night and they were awesome-my kids asked for seconds and I almost wished I had company to share them with! Since I knew we were going meatless I chose zucchini to replace the meat. My tortillas were a bit dry so if you choose to make your own remember to use enough water and to do it slowly since wheat flour expands slower than white and may feel "done" before it is.

The beans were made with no fat at all and were equally terrific! I'd have this again tonight in a second if I had all the ingredients on hand. I had a plate set for a picture and by the time I found the camera, the food was half-eaten.

Enjoy!

Veggie Fajitas
Printable Recipe

3 med zucchini-cut into strips
1 med onion-sliced
1 med green pepper-cut into strips
1 med red pepper-cut into strips
1 med yellow pepper-cut into strips
1 packet taco seasoning
2 T vegetable oil

Combine all ingredients in a large bowl.
Toss lightly to thoroughly coat. Cover
and refrigerate for 30 minutes. Heat a large skillet over medium-high heat.
Add veggies and cook until crisp-tender, working in batches if necessary,
about 8 minutes.
Serve with warm whole wheat tortillas, sour cream, salsa, guacamole and black olives.


Whole Wheat Flour Tortillas
Printable Recipe

2 c whole wheat flour
1 t baking powder
3/4 t salt
1/4 c shortening
1 to 1/2 c warm water

Combine dry ingredients well. Add shortening and blend. Add water slowly to make a soft biscuit type dough. Divide into 8 balls and roll to 6" circles. Cook in a non-stick pan with no oil until lightly browned on both sides.


Refried Beans
Printable Recipe

1/2 lb dried pinto beans
1 T salt
3 garlic cloves

Soak beans overnight in enough water to cover by 1".
Rinse beans well and put in large pot.
Add enough cold water to cover and heat to boiling.
Cover and simmer for 3 hours or until beans are soft,
adding more water when necessary during cooking.
Add salt and garlic. Cook at least 1 hour more, stirring occasionally.
Heat a large non-stick skillet and add beans.
Stir frequently, until beans are reheated. Mash with a fork or potato masher.
Brown beans until dry and a little crusty, stirring frequently.
Add salt, if needed, to taste.