veggies


Spring Peas. What a great veggie. A good indication that spring is on it’s way. Warmer weather. Sunny days. (Unless you live in Louisiana lately!) and fresh veggies. While these are not from our garden they are my favorite pea. Frozen sweet peas.

This weeks ingredient was chosen by Ellen. And the theme for the next few months is SALADS! My idea!

So I chose a pea salad. I had never made one before or had one I really liked so I decided to make one for our monthly church supper. They seemed to like it. And so did I, but I would make a few changes if I made it again.

The original recipe is from The Pioneer Woman.

1/3 c. sour cream

1 tbsp. 

mayonnaise

Salt and pepper

1 tbsp. white vinegar

4 c. frozen green peas, almost totally thawed

8 slices bacon, cooked until crisp and chopped

1/2 small red onion, halved and sliced very thin

6 oz. cheddar or American cheese, cut into small cubes

3 tbsp. minced fresh parsley

I would make twice the dressing because the noted amount was not enough for the amount of peas. It seemed dry.

I would increase the bacon next time. As Ulrike says, everything is better with bacon.

Other than that the salad was tasty.

More peas to come:

Kayte

Peggy

Ellen

This weeks veggie is EGGPLANT! My choice! I love eggplant but don’t get to use them that often in recipes as the Man is NOT a fan of this lovely purple fruit.

I thought about making Moussaka but I wanted to try something different so I found a new recipe for a Veggie Moroccan Tagine. But I wanted a dish I could use for a meal rather than just a side so added some chicken to it. That was a good choice as it made a great KETO meal. The recipe is from Essential Ketogenic Mediterranean Diet Cookbook gifted me by my great friend Kayte who is also in this group.

You can find the recipe here. Veggies include eggplant, cauliflower, zucchini, onions, garlic, green olives, and artichoke hearts.

I browned some seasoned (salt and pepper) chicken thighs in some EVOO until almost done. Then I simply added it to my dutch oven (sans skin) with the veggies and let it cook just a little longer to get the flavor into the chicken.

Absolutely delicious. The spices: ginger, cinnamon, cumin, and paprika added so much flavor to the vegetables. I wanted to just sit down and dig into the pot with a big spoon. I’m sure there will be some veggies left over. Maybe…I hope…

This serves 6 and (without the chicken) has; 309 calories, 21 grams fat, 24 grams carb (15 net) 9 grams fiber and 6 grams protein. Each chicken thigh adds

More Eggplant recipes from…

Kayte

Nancy

Ulrike

Peggy

Ellen

Donna

Our next Ingredient is corn

And then we start with some salads. Looking forward to that in mid-April.

This week I ‘met’ a new vegetable- the RUTABAGA. Let me tell you it is one ugly root veggie. I found one finally and brought it to its new home. It was covered in a waxy substance and looked like a huge turnip. I thought, this can’t be good. Why is it covered in Wax? I found the answer to that question – to keep them from drying out.

I could not decide what to do with my new veggie friend until I talked to Kayte and we were discussing recipes. We found we both agreed that ‘fries’ might be the best answer because we both have picky husbands and this might be the best way to introduce this one. Bill was NOT a fan! Oh, well, cannot please everyone. I rather liked the rutabaga fries and they will make a good substitute for KETO.

All of the recipes for rutabaga fries are basically the same. Toss in a little OVEE and add seasonings. And that is what I did. Salt, pepper, paprika. And then I tossed them in my Air Fryer and let it do all the work. Easy Peasey. I do love my Air Fryer.

I ate some plain and some with a little shredded cheese. The cheese added a whole different world to my KETO lifestyle. YAY CHEESE!!!

Thanks, Ulrike for my new veggie. Interesting tidbit – in Germany a rutabaga is a SWEDE.

More rutabaga dishes:

Kayte

Nancy

Ulrike

Peggy

Donna

Ellen

Our next veggie is Kayte’s choice – onions and leeks. That should be fun. Onion soup, Kayte?

GREENS!!

Now, before you think of lots of vegetables that are green consider the vegetable “GREENS“. This includes only one category of veggies. Leaves: Collards, Mustard, Turnip. Those are what, in the south, we call greens. And I cook them a lot for the Man. Me, not a fan. So when Donna chose GREENS I knew it would be just for the Man.

And they are not easy to photograph for a pretty picture.

These are easy to prepare. Boil water. Season with salt. Add cleaned and stripped (from the tough stem) leaves. Bring to a boil.

But before you do that you need to fry some bacon and then sautee some onion in the bacon grease. This you add to the greens as they cook.

See. Easy.

I am curious as to how the rest of the Good Friends cooked their greens.

Donna

Kayte

Ulrike

Peggy

Ellen

Nancy

In two weeks we are cooking Fresh Shell Beans. Stay tuned.

It’s that time of the month again. Veggie Friday with Good Friends Good Friday. This week it is CARROTS. What a great way to start the new year – cooking with friends.

I like carrots. Raw. Not to wild about them cooked. I like them cooked in stews IF they are well cooked. I know they are sweet if they are cooked right but I just don’t cook them often enough. So this week I went in the other direction.

CARROT CAKE

I’ve been making this carrot cake for about 12 years. First made it when baking with Dorie Greenspan and the BFMHTY cookbook . I met some wonderful ladies in that group. Several of whom are the creators of this group.

I am not going to print the LONG recipe here but I will leave the link. Dorie’s Carrot Cake.

Let me tell you this cake is WONDERFUL! I make it every year for The Man and a friend. This year I made it as a Christmas Gift for that friend. She loved it.

For more carrot dishes visit with

Kayte

Ulrike

Peggy

Donna

Ellen

Nancy

I wish all of you a Happy New Year in 2021. See you in two weeks with GREENS!

This week we enjoyed picking any veggie we wanted. As long as it was green. That left it wide open. It just so happens that in my most recent Misfits Box I had a veggie I have been wanting to try. ROMANESCO. If you aren’t familiar with it, it as beautiful member of the broccoli family. A!though some call it a form of cauliflower. Whatever it is it is delicious.

Isn’t it wonderful looking? All those beautiful shapes and angles. Like a forest of Christmas trees!

I found a very different recipe to use with the romanesco.

Baked Romanesco with Mozzarella and Olives

  • 1head romanesco broccoli (about 3 pounds)
  • salt and pepper
  • 3 tablespoons extra-virgin olive oil, plus more for baking dish
  • 1 pound fresh mozzarella, shredded
  • 1 cup grated pecorino or Parmesan (I used Asiago)
  • 1 dozen soft black oil-cured olives, or another type of black olive, pitted
  • 1 teaspoon roughly chopped capers
  • 4 roughly chopped anchovy fillets
  • 4 garlic cloves, minced
  • ½ teaspoon crushed red pepper, or to taste
  •  Pinch of dried oregano

Preheat oven to 375 degrees

Boil romanesco for about 2 minutes. Rinse and cool with cold water.

Lightly oil an earthenware baking dish. In a bowl mix the romanesco with the capers, anchovy, garlic, red pepper and 3 Tbl of EVOO Arrange blanched broccoli in one layer. Season lightly with salt and pepper.

Cover top of romanesco with Mozzarella, then sprinkle with pecorino or Parmesan. Place olives randomly over the romanesco.

Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.

Original Recipe

For those of you who don’t care for anchovies they are undetectable in the dish. They just add an UMPH! to the seasoning.

I wish I could say I enjoyed it but I didn’t. It had a different taste that just wasn’t for me. It is Keto Friendly.

For more green veggies from great cooks visit with

Kayte

Nancy

Peggy

Donna

Ellen

Ulrike

Have a great Holiday and we’ll see you in 2021 with a new veggie – greens!

When Gaye suggested Mash-ups for this week’s theme I was thinking fancy.  Two or three different foods to make one – like a cookie baked inside a cookie or a pie within a cake.  I was wrong.  Her idea was for, simply,  for mashed food.  Like potatoes, or sweet potatoes, or turnips or something.  Easy Peasy!

How about Ellie’s herbed mashed potatoes?

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Like most people we eat mashed potatoes.  Usually loaded with milk and butter.  These aren’t loaded with those but they are loaded with flavor.

Tarragon and chives along with the salt and pepper give the flavor.  There is SOME milk and butter but not a lot.  Not like usually.

And since I am following the Whole30 program I’m not supposed to have dairy at all.  So I subbed in coconut milk and clarified butter.  Just right.  There is no coconut flavor with the coconut milk so it just adds moisture.  Good!

The recipe is from Ellie’s So Easy (page 174).  I also found it HERE.

For more Mash Ups -> Eating with Ellie

It’s SPRING!  I LOVE Spring!  Flowers!  Planting the Garden.  Cool days and nights.  Fresh Spring Veggies.  Spring Fruits. I know there aren’t many but what is Springy is always fresh and delicious.  Each region of the US has a different growing season and different fruits and veggies available.  The South has a nice long growing season so were are more fortunate than some areas.

Since it has been a busy week I went with something quick and simple for Peggy’s pick this week – Spring Harvest.

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Cauliflower “Rice” Pilaf

Since I am still doing the Whole30 program for 90% of my meals this fit in perfectly.  And only four main ingredients:  cauliflower, pine nuts/almonds, onions and parsley.  It was perfect with some leftover Black Pepper Chicken.  

I did make one change.  Ellie called for OO for sauteeing the onions and cauliflower but I decided to use some toasted sesame oil instead.  It added a little Asian flair to the rice and a little bite.  Good!

The recipe is from Ellie Krieger’s You Have it Made.  page 306.

For more Spring Harvest visit Eating with Ellie.

And if you want to cook/bake along with us the weekly themes are listed on the right of the Ellie page.  We don’t publish the recipes.  We would rather you purchase Ellie’s books.

It’s the third Monday in October.  While that may not mean much to many of you it means a lot to some of us.  It’s Group C Reveal Day for Secret Recipe Club.By this time each month many of us have browsed through our ‘assigned’ blog and chosen what recipe(s) we want to cook.  Some of us chose 1 or 2. I like to use three so I can get a full idea of what my Blogger is all about.

“I am on a never ending quest for healthier eating. Oh, I totally enjoy fries, and burgers and chocolate, but I try to make the majority of our meals as healthy and unprocessed as possible. Then, in moderation we can enjoy other things that we don’t have as often anymore. I’ve also learned how to tweak some of those old “favorites” to make them a bit healthier. “

So says Kirstin of Loving Life. I think that sums up Kirstin’s food philosophy.  It is a journal of her life and the recipes within it. Good days, bad days, but always great recipes.

I started out making Kirstin’s Cauliflower  Pizza Crust.  Like most of you I have seen a ton of recipes using a cauliflower crust for pizza and I have wanted to try it.  And there it was, right there on Kirstin’s blog.

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The crust is made from ‘riced’ cauliflower, eggs, cheese, and seasoning.  It gets nice and crispy around the edges.  I topped it with marinara, mushrooms, black olives and lots of cheese.   If you are looking for a gluten free alternative this is what you need to try.  It wasn’t bad.  But I think I will stick to my bread crust.  But that’s just me.

I make bread every week.  The Man eats sandwiches and store bought just isn’t right.  Too fluffy.  Too white.  So every week – Whole Wheat Bread.  This week when I needed bread I used Kirstin’s recipe for  Multigrain Bread.  

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It is very similar to the Whole Wheat Bread I make but has MORE!!  She adds sunflower seeds, 7 or 10 grain cereal and oatmeal.  The oatmeal is supposed to go ON the bread but when Kirstin said she had trouble keeping the oatmeal ON the bread I decided to put it IN the bread instead.  I also used 1/2 water and 1/2 milk instead of all water for cooking the cereal.  The Man really liked it.  Dense and moist.  Very healthy!   I think I will this bread from now on.  {Kirstin – used the bread machine to mix the dough but baked it free-form.  It worked just fine.  Next I will bake it in the machine as well.}

Ok.  One more.

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I made Kirstin’s Quinoa Squash Pilaf for lunch today.  Delicious!   This is the dish where she mentioned she wanted to make her meals healthier and less processed.  This one – perfect.  Just the right amount of seasoning and veggies added to the quinoa.  The only change I made – I added some sliced mushrooms.

    1 c. Quinoa rinsed
    1 can (14 1/2 oz.) vegetable broth {I used all broth so two cups of broth.}
    1/4 cup water {NOPE!}
    2 medium zucchini, halved lengthwise and sliced 1 medium yellow summer squash, halved lengthwise and sliced
    1 c. chopped leeks (white portions only)….I used onion
    2 garlic cloves, minced
    1 Tbs. olive oil
    1 large tomato, chopped
    1 Tbs. minced fresh cilantro (I used parsley)
    1/2 tsp. salt
    1/2 tsp. dried oregano
    1/2 tsp. chili powder
    1/4 tsp. pepper
    1/8 tsp. crushed red pepper flakes (I left these out)
    2 c. fresh baby spinach, chopped
    I cup sliced mushrooms {My addition}

In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally.
In a small saucepan, bring broth and water to a boil. Add the quinoa. Reduce the heat; simmer, uncovered for 15 minutes or until liquid is absorbed. Set aside.
In a large nonstick skillet, saute the zucchini, mushrooms, yellow squash, leeks and garlic in oil until tender. Lower heat to medium low and stir in tomato, cilantro, seasonings and quinoa. Mix in the spinach and cook until spinach is wilted.

All in all I had a lovely visit with Kirstin. I have several more recipes I want to go back to. Thanks, Kirstin.

Want more “Seecret” goodies. Click the FROG!

This week’s theme for IHCC is Local and Seasonal. Which is perfect because our garden is now producing. That’s definitely local and absolutely seasonal. We have been harvesting cucumbers, tomatoes, and zucchini for about a week now. The corn is growing beautifully and the eggplant is ALMOST there. In addition our neighbor’s garden is also thriving with all the rain we have been having. Between the two gardens I managed to find all the right ingredients for Curtis’

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crispy vegetable fritters

These little fritters are full of zucchini, carrots, potatoes, and onions and that’s really about all.  There is no flour, no milk, just two eggs, seasoning and the veggies.  They are light and crispy and delicious.  They went together in no time and were the perfect side.

The veggies are cut into very thin strips ( I used my mandolin and the smallest julienne setting) then simply mixed and fried.  Shallow frying with very little EVOO makes them healthier than deep frying.

The recipe is on page 34 of Curtis’ Relaxed Cooking with Curtis Stone.

What more Local and Seasonal?  Click on over to I Heart Cooking Club for this week’s table full of goodness.

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