The Literate Chef

Archive for the ‘Vegetables’ Category

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Brussel Sprouts Roasted with Hazelnuts

In Recipes, Vegetables on October 25, 2011 at 10:22 AM

Roasted Brussel sprouts with Hazelnuts

(serves 2: preparation time 5 minutes; cooking time 25 minutes)

Ingredients:

½ lb. of Brussel sprouts
¼ cup extra virgin olive oil
1 tsp. Kosher Salt
¼ cup chopped, unsalted hazelnuts

Preparation:

1.    Pre-heat oven to 400 degrees.
2.    Trim off the stem ends of sprouts, as well as any yellow leaves.
3.    Rinse and dry the sprouts, and cut them in half lengthwise.
4.    Add cut sprouts to a mixing bowl.
5.    Add the other ingredients and toss well.
6.    Transfer to a cookie sheet with a raised edge, or a shallow roasting pan.
7.    Roast for approximately 25 minutes, turning once or twice to brown on all sides.

See Eat Your Brussel Sprouts for background information

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Insalata de Ceci

In Recipes, Salads, Vegetables on October 23, 2011 at 6:10 PM

Insalata de Ceci

Ingredients:

4 cups of canned garbanzos (chick peas) – (two 15 oz. cans) drained and rinsed
1 cup chopped red onion (about ½ of a medium sized onion)
1 cup peeled, chopped cucumber (one whole medium cucumber)
4 tbsp. pesto sauce
2 tbsps. of fresh squeezed lemon juice
10 twists of freshly ground black pepper

Steps:

1.    Place the beans, onion and cucumber in a medium sized mixing bowl and stir well.
2.    Add the pesto sauce and stir again.
3.    Add the lemon juice pepper and mix well.
4.    Let sit for several hours to allow the flavors to blend, cover and refrigerate.
5.    Serve chilled.

Please see Grandma Loved Ceci Beans for the background to this recipe.

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Mediterranean Vegetable Spread

In Recipes, Vegetables on October 9, 2011 at 9:10 PM

Another use for leftover Ratatouille

Ingredients:

  • 1 cup sun-dried tomatoes
  • 4 cups of leftover ratatouille

Steps:

  1. Place sun-dried tomatoes with some of their oil in food processor and chop into a paste on ‘Pulse’.
  2. Add leftover ratatouille, 1 cup at a time, and continue ‘pulse’ processing until well blended with the sun-dried tomatoes into a paste.

Serve as hors d’oeuvre on thin slices of crusty Italian bread, or crackers, or in a cold antipasto combination plate.

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Ratatouille

In Recipes, Vegetables on October 8, 2011 at 12:10 AM

Ratatouille is one of those French dishes that many people have a difficult time pronouncing. However you pronounce it, it is delicious. A great vegetable stew that is best served at room temperature as side dish with any meat entree, such as Steak au Poivre or Lamb Chops.

The following recipe will produce about 4 quarts of ratatouille, I usually make a large batch, freeze the leftovers in individual portions  in plastic Zip-Lock bags, defrost then in the morning and eat them in the evening; so all of that up-front work is paid back for weeks to come. Or, if you prefer, you can easily cut the recipe in half.

(Preparation Time 75 minutes, cooking time 2 hours)

Ingredients:

Ratatouille Ingredients

2 cups extra virgin olive oil
7 cloves of garlic, chopped coarsely
2 large eggplants, cubed (1 inch cubes)
6 medium onions, chopped coarsely
4 zucchini, cubed (1/2 inch cubes)
4 red peppers, seeded and cubed (1 inch cubes)
4 green peppers, seeded and cubed (1 inch cubes)
8 large ripe tomatoes, cubed (1 inch cubes)
1 cup of capers
2 cups of loosely packed basil, chopped
2 cups of chicken broth
1/2 cup of balsamic vinegar

Steps:

1.    Heat 1&1/2 cups of the olive oil in a large sauté pan on medium heat, add the garlic and sauté until soft but not browned. Add the eggplant in batches and sauté until it is cooked to a light brown color. With a slotted spoon, remove the eggplant to a large (12 qt.) stock pot.
2.    Add the onions to the pan and scraping up the eggplant and garlic bits–cook the onions until translucent, transfer them to the stock pot, stirring in with the eggplant.
3.    Add the remaining 1/2 cup of olive oil to the pan; sauté the zucchini until slightly soft. Transfer with a slotted spoon to the stock pot, stirring it with the other vegetables.
4.    Add the peppers to the oil in the pan and sauté until soft. Transfer the peppers and any remaining liquid in the pan to the stock pot.
5.    Add the tomatoes and capers to the stock pot.
6.    Add the basil, chicken broth and vinegar to the stock pot, mixing all the ingredients well.
7.    Cook uncovered on a low flame for 2 hours.
8.    When cooked and slightly cooled, drain the vegetables from the liquid and refrigerate the ratatouille.
9.    Bring to room temperature for 1 hour prior to serving.

Finished Ratatouille

Note: Save the excess liquid to use as a base for Garbanzo Bean Soup.

Note: When you tire of eating the ratatouille you can use the remainder as the base for a delicious Mediterranean Vegetable Spread.


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Uncle Fred’s Steamed Kale with Black Olives

In Recipes, Vegetables on August 30, 2011 at 6:25 PM

Kale with Black Olives

Kale with Black Olives

Preparation & cooking time with easy to use fresh Kale from Glory Foods, 20 minutes

To read about Uncle Fred, please refer to ‘Uncle Fred, The Godfather‘

Ingredients:

2 lbs. kale, washed, thick stems removed and discarded, leaves and tender stems chopped coarse*
2 cups of oil-cured black olives, preferably pitted
12 cloves of garlic, sliced
1/2 cup extra virgin olive oil
2 teaspoons crushed hot chili peppers
2 cups water

Preparation:

  1. Heat olive oil in a large pot over medium high heat.
  2. Add the garlic and sauté until translucent. Do not let burn.
  3. Add the olives, and stir well. When they begin to puff up, shut the heat and add the hot pepper flakes and stir well.
  4. Return the heat to medium, add 1/4 cup of water and add the kale in bunches stirring continuously so it does not burn. Continue adding water and kale until the kale cooks down.
  5. Cover, steam on high for 8 minutes.

* Kale is usually sold in bunches in the supermarket. It has to be washed, trimmed and hand chopped before serving. Recently we discovered pre-washed, trimmed and chopped ‘Kale Greens’ packaged and sold like washed spinach and salad greens. It is produced by Glory Foods, which produces other similarly packaged, fresh, ready to cook produce that are great time savers.

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Sautéed Spinach with Toasted Sesame Seeds

In Recipes, Vegetables on August 26, 2011 at 12:03 PM

(serves six)

As a variation on Sautéed Spinach with Olive Oil and Garlic, add toasted sesame seeds and low-sodium soy sauce and substitute olive oil with canola oil, for a lighter taste.

Ingredients:

3 tbsps. sesame seeds
1/2 cup canola oil
10 cloves garlic sliced
3 lbs. baby spinach
1/3 cup low-sodium soy sauce

Preparation:

1. In a non-stick pan, toast the sesame seeds for several minutes until they turn nut-brown. Toss them several times to brown evenly.
2. Heat the oil in a large covered pot.
3. Add the garlic and sauté until translucent.
3. Add the spinach leaves, one pound at a time, stir and cover. As the spinach wilts, repeat the process until all of the spinach is cooked. It may be necessary to add some water during this process to help cook the spinach.
4. Remove the cover and boil off most of the liquid.
5. Add the soy sauce and toasted sesame seeds.

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Broccoli Sautéed with Garlic and Olive Oil

In Recipes, Vegetables on August 16, 2011 at 11:00 AM

Ingredients:

2 heads of broccoli, stems removed and discarded, cut into separate florets
1/3 cup of extra virgin olive oil
6 cloves of garlic, sliced

Preparation:

1.    Blanch the broccoli florets in boiling water for 1 minute. Remove and plunge into an ice bath to preserve their bright green color.
2.    Heat the olive oil on high, in a non-stick sauté pan and add the garlic.
3.    When the garlic begins to turn translucent. Add the broccoli florets and sauté for 5 to 6 minutes, turning continuously to prevent burning.

Please see: A Nutritionally Balanced and Delicious Mediterranean Meal

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Sautéed Spinach with Olive Oil and Garlic

In Recipes, Vegetables on August 15, 2011 at 10:42 AM

Spinach Sautéed with Olive Oil and Garlic

Ingredients:

½ cup extra virgin olive oil
5 cloves garlic, sliced thin
1 lb. baby spinach leaves
¼ cup water

Preparation:

1.    In a large sauté pan with a cover, heat the olive oil on high.
2.    When oil is shimmering, lower the heat to medium and add the garlic.
3.    Stir the garlic to prevent it from burning.
4.    When the garlic is translucent, add the spinach and mix it well to coat with the olive oil.
5.    Add the water, cover the pan and cook for 10 to 15 minutes.