Category Archives: Vegetables
We likely all grew up with cauliflower smothered with Velveeta cheese. I was never quite sure that I didn’t like the cheese best? As my taste buds have matured I was willing to give roasted cauliflower a chance. I also like Thai foods. Grand slam for this recipe. You can certainly adjust the amount of Thai red curry paste you like, but as is the recipe is not all that hot. Give it a try and stop looking at that whole cauliflower and thinking CHEESE!
Red Thai Roasted Cauliflower Steaks
- 1 whole cauliflower head
- 1 Tbsp red curry paste
- 2 Tbsp olive oil (plus a little extra to coat pan and for little pieces)
- salt and pepper to taste
- Preheat oven to 450 degrees F
- Remove the leaves of the cauliflower and then wash
- Place the whole cauliflower head on a cutting board, with the stalk of the cauliflower facing up; then slice with a large, sharp knife into about 1 1/2″ thick slice, aiming to get 4, but if it’s a small head, you’ll get about 3. It isn’t a perfect science. Expect small pieces to break off (save these).
- Coat the bottom of a large cast iron skillet or sheet pan with a little olive oil
- Place your “steaks” on the pan
- Mix together the red curry paste, olive oil and a little salt and pepper (based on your preferences – I go heavier on the pepper and wait until I taste later to add salt).
- Coat the cauliflower steaks on the side facing up (only) with the red Thai curry/oil mixture and then pop into the oven for 20 minutes.
- Meanwhile, take the smaller pieces and put them into the bowl, add a drizzle of olive oil and a little salt and pepper.
- After the 20 minutes, ip the “steaks” and add the small pieces
- Roast for another 10-15 minutes or until soft in the middle and slightly charred. Enjoy!
Honey Balsamic Roasted Brussels Sprouts
Prep Time 5 mins Cook Time 20 mins Servings: 4
- 1 1/2 lbs. Brussel sprouts
- 3 tbsp olive oil separated
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp honey
Preheat oven to 425°F.
Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
- Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
- In a large bowl, toss Brussel sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- Transfer the Brussel sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
- Place Brussel sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve
This is a great and easy accompaniment to a great steak and maybe a potato! Can you tell this by the photo?
Great for BBQ season as well…
GREEN BEANS WITH LEMON AND FETA
- 3/4 to 1 pound of fresh green beans (stem end snipped off), washed
- 4 heaping tablespoons feta cheese
- juice of 1/2 of a lemon
- 2 teaspoons extra virgin olive oil
- salt and pepper to taste
- Add about 1/2 inch of water to a medium-sized sauté pan. Place over high heat and bring to a boil.
- Add beans, cover and continue to cook on medium-high for 4-5 minutes or until fork tender but still crispy.
- Drain and return to pan. Add 2 teaspoons of olive oil and toss to coat. Place green beans on a plate and sprinkle with feta, then lemon juice, then pepper (and salt if desired).
- Serve immediately. (But they are also pretty great cold!)
This is an older recipe which I did not realize I had never posted before. I served this with my Slow Cooker Pulled Pork which was posted last year I believe. I served the pork on a ciabatta bun topped with a little sauce, the red onions and slices of avocados. Hope you might try this semi-Mexican dish. FYI…this recipe will last a couple of weeks in the fridge. Drain off the liquid before serving.
And here is the recipe…
Marinated Red Onions (LCBO Food and Drink)
1 lb. red onions sliced (2 large)
2 cups white wine vinegar
¼ cup cilantro sprigs
½ cup lemon OR lime juice
½ cup orange juice
½ tsp. salt
Put all of the ingredients together and marinade for at least 24 hours. The acid cooks down the onions… remember to drain it off before serving.
Serve with my Slow Cooked Pulled Pork!!
Having bought a huge bag of small potatoes from…you guessed it…Costco, I was stuck as to what to do with so many. Voila Pinterest. I followed the recipe by slicing those little gems using my trusty mandoline. I should have used regular potatoes as it would have been easier. Nevertheless, the flavour was great and doing them in muffin tins simplified serving. Great if you are serving a nice roast or fish.
Parmesan and Thyme Baked Potato Slices
Prep time 15 mins Cook time 1 hr. Total time 1 hr. and 15 mins
- Makes about 4-6 servings
- 3 tbsp (45g) butter, melted
- 2 tbsp (25g) Parmesan cheese
- 1 tsp (3g) garlic powder
- 1 tsp thyme leaves
- salt and freshly ground black pepper
- 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)
Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.
Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper. Heap up the potatoes as they will fall into the tins while baking.
Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.
Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with Parmesan cheese and thyme.
This has to be one of my favourite fall recipes and it would be great with your Thanksgiving Dinner! The origin of the recipe was the Dallas News way back in 2008. When I searched online it is nowhere to be found, either on Google or Pinterest as far as I could check. Fortunately I had a copy! You’re going to love serving this fragrant dish with your dinner.
Fragrant Fall Red Cabbage with Apples and Bacon
4 slices bacon cut into 1 inch pieces
1 large head red cabbage cored and thinly sliced
1 large red onion, halved and thinly sliced
2 apples, halved, cored and sliced
¾ cup red wine vinegar
¼ cup maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
Salt and pepper to taste.
In a large saucepan over medium heat, cook the bacon until lightly browned, but NOT crispy, about 4 minutes.
Add the cabbage, onion and apples. Stir well to coat with bacon drippings. Cover and cook until the vegetables and apples are limp, about 15 minutes.
Add the vinegar, maple syrup and spices. Stir well, then season with salt and pepper.
Serves 8 to 10
Too many peppers…no time to roast them. Pinterest to the rescue!
Sautéed Peppers with Wine Vinegar
• 1 tablespoon extra-virgin olive oil
• 1 medium red onion, halved and thinly sliced
• Coarse salt and ground pepper
• 3 sweet bell peppers (any color), cut into thin slices (actually I used whole baby peppers with the tops cut off- didn’t worry about the seeds)
• 1 hot red chili (optional), sliced
• 3 tablespoons red-wine vinegar
• 2 tablespoons fresh oregano leaves
1. In a large skillet, heat olive oil over medium-high. Add onion; season with salt and pepper. Cook, stirring often, until onion softens, 3 minutes. Add bell peppers and chili, if using, and toss to combine. Season with salt and pepper; add vinegar. Stir to combine, cover, and cook until peppers soften slightly, 3 minutes. Toss with oregano.
Potatoes Chambray with Rosemary
This baked rosemary potato recipe is so quick and easy to put together. The flavor of the rosemary, combined with the olive oil and seasonings, make this a very tasty side dish.
1 1/2 kg young yellow potatoes, peeled ( 2-3 pounds)
3 Tablespoons olive oil
1 teaspoon dried rosemary
2 Tablespoons rosemary, fresh minced
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
2 pieces of garlic..why not?
Preheat the oven to 425 degrees F.
Line an oven proof dish with aluminum foil.
Wash and peel the potatoes. For years now I hardly ever peel my potatoes…just wash. Dry them with a paper towel and place them into a mixing bowl.
Stir the olive oil together with the rosemary, paprika, garlic, salt and pepper and drizzle onto the potatoes. Toss to coat them as evenly as possible.
Place the potatoes into the oven and bake for 45 minutes or until golden brown. Turn the potatoes over at 20 minutes so both sides of the potatoes brown.