Tag Archives: veggie

Slow-Cooker Beef and Broccoli

by Lindsay Funston
This easy beef & broccoli is so much better than takeout. Serve it over white or brown rice, with plenty of Sriracha!
Yields: 4 – 6 Servings

Ingredients

1 1/2 lb. sirloin steak, thinly sliced
1 c. low-sodium beef broth
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
3 tbsp. sesame oil
1 tbsp. sriracha
3 cloves garlic, minced
3 green onions, thinly sliced, plus more for garnish
2 tbsp. cornstarch
2 c. broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving

Directions

In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.

Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.

When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.

Garnish with sesame seeds and green onions and serve over rice.
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Garlic Parmesan Roasted Potatoes

by Chung-Ah
yield: 6 servings

Ingredients:

3 pounds red potatoes, halved
2 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons chopped parsley leaves

Directions:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.

Serve immediately, garnished with parsley, if desired.
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Baked Parmesan Zucchini

by Chung-Ah
yield: 4 servings

Ingredients:

4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

Directions:

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.

Serve immediately, garnished with parsley, if desired.
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Roasted Honeynut Squash

by Carolyn Casner
Servings: 4

Ingredients

2 medium honeynut squash, halved lengthwise and seeded
4 teaspoons butter
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground cinnamon
4 teaspoons pure maple syrup (Optional)

Directions

Preheat oven to 425 degrees F.

Arrange squash halves cut-side up on a baking sheet. Place 1 teaspoon butter in each cavity. Sprinkle with salt, pepper and cinnamon. Roast until tender, 25 to 30 minutes. Drizzle with maple syrup, if desired.
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Parmesan-Balsamic Roasted Brussels Sprouts

Carolyn Casner
Servings: 4

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup sliced shallots
1/4 cup finely grated Parmesan cheese
1 tablespoon balsamic vinegar

Directions

Preheat oven to 425 degrees F.

Toss Brussels sprouts, oil, salt and pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet.

Roast for 8 minutes. Remove from the oven, add shallots to the pan and stir to combine. Roast for 8 more minutes. Remove from the oven and sprinkle the vegetables with Parmesan and vinegar; toss to combine. Turn off the oven and return the pan to the warm oven until the cheese is melted, about 2 minutes.
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Cauliflower Gratin

Cauliflower gratin is a lower-carb side dish that pairs well with pork, ham or beef. It’s so creamy and delicious that even the kids will ask for seconds! If you like a little crunch, sprinkle buttered bread crumbs over the top after 30 minutes of baking. — Mary Zinchiak, Boardman, Ohio
8 servings

Ingredients

1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Chopped fresh thyme, optional

Directions

Preheat oven to 375F. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat. Bake 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer.

In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth.

Pour 3/r cup cheese sauce into a greased 2-qt. baking dish. Top with cauliflower and remaining cheese sauce. Bake, uncovered, until bubbly and lightly browned, 30-35 minutes. If desired, top with chopped fresh thyme.

Test Kitchen tips:

Freshly shredded Parmesan cheese works best in this recipe. Canned, grated Parmesan cheese will make the texture grainy.

To make this a vegetarian dish, simply omit the Worcestershire sauce.

Add additional texture by topping dish with buttered panko bread crumbs before baking. Add more flavor and color by topping with minced fresh thyme.
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Cheddar and Chive Mashed Potatoes

16 servings

Ingredients

5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)
1 cup butter, cubed
1 cup sour cream
2 teaspoons salt
3/4 teaspoon pepper
1/2 cup heavy whipping cream
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh chives

Toppings:

1 cup shredded cheddar cheese
1 can (6 ounces) french-fried onions

Directions

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl.

Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13×9-in. baking dish. Refrigerate, covered, overnight.

To serve, preheat oven to 350F. Remove potatoes from refrigerator while oven heats.

Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

— Cynthia Gerken, Naples, Florida
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Root Vegetable Pave

This is a stunning side dish to serve company. The robust blend features earthy root vegetables in a lightly herbed cream sauce. It’s a perfect make-ahead dish for special occasions. —Carla Mendres, Winnipeg, Manitoba

Ingredients

3 medium russet potatoes, peeled
2 large carrots
2 medium turnips, peeled
1 large onion, halved
1 medium fennel bulb, fronds reserved
1/2 cup all-purpose flour
1 cup heavy whipping cream
1 tablespoon minced fresh thyme, plus more for topping
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper, plus more for topping
1 cup shredded Asiago cheese, divided

Directions

Preheat oven to 350F. With a mandoline or vegetable peeler, cut the first 5 ingredients into very thin slices. Transfer to a large bowl; toss with flour. Stir in the cream, thyme, 1 tablespoon rosemary, salt and pepper.

Place half of the vegetable mixture into a greased 9-in. springform pan. Sprinkle with 1/2 cup cheese. Top with remaining vegetable mixture. Place pan on a baking sheet and cover with a double thickness of foil.

Bake until vegetables are tender and easily pierced with a knife, 1-3/4 to 2 hours. Remove from oven and top foil with large canned goods as weights. Let stand 1 hour. Remove cans, foil and rim from pan before cutting.

Top with remaining cheese. Add reserved fennel fronds and, as desired, additional fresh thyme and pepper. Refrigerate leftovers.
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Golden Mustard Pickles

Yield: 20 cups

Ingredients

1 large cauliflower
14 cups sliced pickling cucumbers
6 cups diced onions
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup pickling salt
5 cups white vinegar
4 cups granulated sugar
1 cup all-purpose flour
1/2 cup mustard powder
2 tablespoons turmeric powder

Directions

Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.

Place in a large stockpot, along with cucumbers (1/2″ slices), onions, red and green peppers.

Sprinkle with 1/2 cup pickling salt; cover with cold water.

Set aside in cool spot (do not refrigerate) for 12 hours.

Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.

Set the veggies aside.

Rinse the pot.

Add 4 cups of vinegar; bring to boil over medium heat.

Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.

Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (about 3 minutes).

Add the veggies, stir to coat.

Bring to a boil, stirring gently.

Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.

Cover with warm discs; screw on bands fingertip tight.

Process in boiling water canner for 10 minutes.

Remove, and let cool on rack.

* Waiting 12-24 hours before eating is best for maximum flavor and texture.

– Recipe by Kittencalrecipezazz
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Acorn Squash Feta Casserole

The recipe marries squash and feta cheese with onion, garlic, bell peppers and a sprinkling of sunflower kernels. Leftovers are delicious hot or cold! —Deborah Vliet, Holland, Michigan
6-8 servings

Ingredients

2 large acorn squash (about 1-1/2 pounds each)
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons butter
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 large eggs
1 cup plain yogurt
1 cup crumbled feta cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
Dash cayenne pepper, optional
1/4 cup sunflower kernels

Directions

Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350F for 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 10 minutes longer or until squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside.

In a large skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in the squash, onion mixture, feta cheese, salt, pepper and cayenne if desired.

Transfer to a greased 11×7-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375F for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160F.
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