Food!!

Healthy Roasted Veggie bowl with Cauliflower rice

I’m really excited to share this recipe with you. A lot of vegan and vegetarian meals get a bad rep.  People say it doesn’t have flavor and that it’s bland. Well I’m here to tell you that the rumors aren’t true. Seasoning, herbs and Extra virgin olive oil are your friend when preparing a veggie meal. 

I have done a cauliflower pizza crust but I wanted to make cauliflower rice with my roasted veggies for dinner. The flavors in this dish didn’t even make me miss meat (don’t worry I’m still a carnivore, but love a good healthy shake up now and again). I have said this before but by roasting veggies you are bringing out the sweetness in veggies which is a great way to get kids to eat them. 
I hope you enjoy this dish as much as my family did. 
Cauliflower Rice ingredients: 
1 medium head of cauliflower cut into florets and add it to the food processor pulse until the size of grains or you can buy cauliflower crumbles already done for you. 
2 tablespoons of EVOO 
Salt & pepper, to taste 
1 teaspoon garlic powder 
1 teaspoon onion powder 
1/2 teaspoon paprika 
Parmesan cheese, optional 
Parsley, roughly chopped for garnish 
Preparation: 
In a large saucepan add evoo, garlic powder, onion powder on medium to high heat. Season with S&P sauté for 5 minutes. Top with Parmesan cheese and parsley. 
 
Roasted veggies ingredients: 
1 1/2 pounds of Brussels sprouts
1 small butternut squash, cubed
1 can chickpeas, drained and rinsed 
Salt & pepper, to taste
3-4 tablespoons of extra virgin olive oil
1 teaspoon Garlic powder 
1-2 sprigs of rosemary or thyme, finely chopped, optional (both if desired)
 
Preparation: 

Preheat oven to 375 degrees F.

Cut off buttons of Brussels sprouts and cut in half. Place in a large bowl.

Next cut up butternut squash into cubes (you can also buy cubed and prepped butternut squash at supermarket). Place in the bowl with Brussels sprouts. Drain and rinse chickpeas and add to bowl.

Toss veggies with seasonings, olive oil and herbs. Place all the veggies on baking sheet (don’t over crowd the veggies this will steam them instead of roasting) and roast for 35 to 40 minutes until tender and golden crisp color.  Move veggies around about half way through. Serve on top of cauliflower rice and top with pepitas and parsley. 

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Food!!

Roasted Veggies

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Roasting vegetables is probably one of my family’s favorite ways to enjoy eating vegetables. Thanksgiving is fast approaching so why not add a different kind of side to the table. You can get very creative on the medleys you would like to roast. I love tossing my veggies with olive oil, garlic, salt and pepper and of course some rosemary and thyme to the mix. Brussels sprouts are in season. I love roasting these guys with pretty much anything or alone. Roasting veggies are also great in making soup. Roasting is pretty simple and easy. Hope you enjoy.

Ingredients:

1 1/2 pounds of Brussels sprouts
1 small butternut squash, cubed
Salt & pepper, to taste
2-3 tablespoons of extra virgin olive oil
3-4 garlic cloves, chopped
1-2 sprigs of rosemary or thyme, optional (both if desired)

Preparation:

Preheat oven to 400 degrees F.

Cut off buttons of Brussels sprouts and cut in half. Place in a large bowl.

Next cut up butternut squash into cubes (you can also buy cubed and prepped butternut squash at supermarket). Place in the bowl with Brussels sprouts.

Toss seasonings, olive oil, veggies and garlic together in the bowl. Take a baking sheet and roast for 30 to 35 minutes until tender and golden crisp color.  Move veggies around about half way through.

Serve immediately when done.

Food!!

Brussels & Butternut Squash

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One of the things I love to do is to incorporate veggies into my dishes or at least try to most of the time.  I had a couple of things just sitting in the refrigerator and this is what I came up with.  Making dinner every night for the family always keeps my mind moving and I love it.  The flavors in this dish really worked well together. The other thing that is great with this dish is that you only use a skillet. Clean up is easy.  I hope you like. 

Ingredients:

24 Fresh Brussel Sprouts

1 Small Butternut squash (or you can but the containers in the store, which are peeled and cubed for you)

5 Pieces of Smoked Bacon, chopped (you can use vegan or turkey bacon)

4 Boneless Chicken Breast

1 Cup of Flour

2 -3 Tablespoons of Extra Virgin Olive Oil

Salt & Pepper (optional)

2 Garlic Cloves, minced

1/4 Cup of Water or Low Sodium Chicken Stock

Preparation:

Season Chicken with salt & pepper. Place 1 cup of flour on a plate and dip the chicken on both sides, put aside.  On medium high heat add olive oil and cook chicken until nice and golden on both sides.  Place to the side. In the same skillet add chopped bacon, cook until nice and crispy(drain some of the fat if any from the bacon) add Brussel Sprouts and Butternut Squash.  Place lid on and cook for about 8 to 10 minutes (Stir halfway through, try the brussel sprouts and butternut squash to see if they are to your tasting.  This is the fun part about being the cook). 

Meanwhile chop up cooked chicken and add into the skillet.  Toss everything together.  Add Water or Stock at this point to left up those drippings. Toss everything together add minced garlic and cook for another 5 minutes.

A simple but delish meal.

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Food!!

Roasted Veggie Soup

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This time of year is great to invent some delicious soups.  Today in Philadelphia it was slightly chilly, and that just sets my mood for some homemade soup.  I remember growing up and having my dad make the best soups, full of veggies and heart healthy goodness.  When I went to the supermarket, I picked up some different veggies and hoped that the combo would work.  For a garnish i decided on frying up some sage (no you don’t bread it or anything, you just want it crispy).  Here is the recipe.  I hope you enjoy.

Ingredients:

4 Cups of Butternut Squash, cubed into 1 inch squares

2 Parsnips, chopped

1 bunch of Asparagus

5 Carrots, Chopped

2 Leeks, Chopped

3 Garlic Cloves

1/4 cup of Extra Virgin Olive Oil

Salt (to taste)

Peppercorn (to taste)

1 Quart of Chicken Stock (You can also use Vegetable Stock)

3 Bay Leaves

4 Sage Leaves

Olive Oil

3 Cups of Oilve Oil for frying

Preparation:

Wash and clean all veggies.  Chop and cube then place then in baking pan.  Season with Salt, Peppercorn, Olive Oil, Bay Leaves and Sage.  Roast for about 1 hour on 375 degree oven.  After done roasting place the veggies in blender (you will probably need to do it in 2 parts), Add Chicken stock as needed to blend.  Dump some in a bowl and repeat process.

For frying the sage.  Heat some olive oil in a medium pot and fry the sage (be careful because it does splash a little). Should take about 2 to 3 minutes

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