Posts Tagged ‘roasted vegetables’
Posted by terrepruitt on March 22, 2017
Recently we received Brussels sprouts in our box. I didn’t remember if I had ever had Brussels sprouts besides at a restaurant that roasted them with bacon. I am not sure if I had cooked them before. I vaguely remember doing so and my husband saying he liked them. I must not have NOT liked them if I cooked them and didn’t remember them. If you have read any of my vegetable posts then you know how I cook my veggies. In fact the Brussels sprouts pictured here are not the ones that we received in our box. I had cooked those thinking I wouldn’t post about them because I always post about roasting veggies because that is basically all I do with them. I thought you all would not be interested in that because you had read it before. But then I realized that it is more likely that some of you reading had probably not seen all my previous roasted veggies post, so I thought I would post about the Brussels sprouts when I bought more to cook. Since my husband enjoyed the ones I roasted that we got in the box, I thought I would buy more and do it again. They are pretty easy to cook. But I feel that way with roasting in general, that is why I roast my veggies. I can wash ’em, cut ’em, put ’em on a pan, throw ’em in the oven and let them cook without having to think about it.
Roasted Brussels Sprouts
about 1 pound of Brussels sprouts
Preheat the oven to 400° F. Wash the Brussels sprouts. Cut the end off of each Brussels sprout, the end where the sprout was growing from the stalk. Then cut the Brussels sprouts in half. Line a baking sheet with parchment paper. Put the Brussels sprouts on the pan, spreading them out a bit. Drizzle some olive oil on the Brussels sprouts. Sprinkle with garlic salt, salt, and pepper if you’d like. (I didn’t use pepper.) Then put them in the oven for about 15 minutes. After 15 minutes take them out and flip them over, moving them around. If they seem a bit dry you can always put more olive oil on. Sprinkling on more seasoning if you would like. Then put them back in the oven for 15 minutes. Take them out after the 15 minutes has passed and move them around again, flipping them over, if they are browned to your liking then serve them. Or you can put them in for a few more minutes like I did. I like them browned.
We just ate them like that. I didn’t add any bacon or cheese or sauce. We rather enjoyed them. I do remember having been afraid of Brussels sprouts because I had always heard how awful they were. Well, they are not. They are pretty good. Some even have a little sweetness to them. They are super easy to make — and I love that.
Are you a fan of the Brussels sprout? How do you cook them?
Posted in Food, Vegetables | Tagged: brussels sprouts, easy side dish, oven cooking, parchment paper uses, roasted vegetables | 8 Comments »
Posted by terrepruitt on April 25, 2016
Sometimes I just don’t take out meat in enough time for it to defrost by dinner. I thought about it early enough. But I am at that state of meat-in-the-freezer where it is the stuff I don’t know how to cook. My mental inventory check led me to hamburger, but I didn’t want to cook that, so then my brain flitted off to something else. Then later, I think I might have opened the freezer and, uninspired, shut it. Then, by the time I got serious it was too late. I was HOPING it was not too late, but alas when it came time to cook dinner, the meat was not defrosted. And on top of that we didn’t really have all that many veggies in the fridge. Sigh. We have lettuce and salad fixings, but nothing to cook except fennel. We had leftover couscous from the other night. So I was thinking I could roast the fennel AND some garbanzo beans and then mix it with the couscous. Ahhh . . . sometimes I love when there is “nothing” in the house to eat. I loved it.
I always say I don’t like beans, because I don’t for the most part. I don’t like BEAN beans. I like green beans, but I don’t think of them as beans because they are long. Or more so because green beans are eaten fresh like a vegetable and not dried like a “bean bean”. I do like garbanzo beans though. And I like red kidney beans but only in Red Beans and Rice and in THIS bean salad.
I like garbanzo beans or chickpeas as they are also known, because they taste buttery. They add a butter flavor to dishes — to me. And I really like them roasted. So I decided to roast them with the fennel.
I actually roasted them both on the same pan. I put parchment paper on a large jelly roll pan. I cut up the fennel and — well, if I am posting a recipe I put is in that form.
Couscous, Fennel, and Garbanzo Beans
–2 cups prepared Couscous
–1 bulb Fennel
–1 can Garbanzo beans
–handful of grape tomatoes
–pepper (if you like)
–1 1/2 tablespoon butter
Drain the beans and rinse them. Set them aside to dry. Cook the couscous according to the package (I used left over couscous). Preheat the oven to 450° F. Cut up the fennel and put it on a parchment paper lined oven pan. Drizzle olive oil on it and sprinkle garlic salt on it. Toss it. Then put it in the oven for five minutes. After five minutes take the pan out and put the beans on the pan. (I kept the fennel and the beans separate on the same pan because I was not sure they would cook to my liking at the same time. This gave me the option of taking one off the pan.) Drizzle with olive oil and sprinkle with garlic salt. Bake for 15 minutes. Take them out of the oven and toss both the fennel and the beans (keeping them separate). Adding more salt if you would like. Bake for 15 minutes.
Cut the tomatoes in half.
Add the butter to the couscous and mix it withe the roasted veggies. Add the cut up tomatoes before serving.
Of course, since I was just throwing veggies in leftover couscous I didn’t think to photograph any of it until the end and it came out so lovely – at least I think so. Probably the bright red tomatoes. They make dishes look pretty. And it tasted fairly good. I really like fennel.
As a note, since I used leftover couscous, I heated it in a pan with a little butter, then I added the roasted veggies. The recipe is written using just made couscous.
If you like roasted tomatoes you could roast them, too. I prefer tomatoes raw so I put them in just before serving.
Couscous is great. It is like pasta you can add anything you want to it. It can be a side dish or a main dish.
Do you like couscous?
Posted in "Recipes", Food | Tagged: couscous, dinner, fennel, main dish, roasted vegetables, side dish | 4 Comments »
Posted by terrepruitt on July 28, 2015
You know how I love to roast veggies, right? Well this is such a super easy one. I usually don’t roast my green beans because they are not my husband’s favorite vegetable so when I cook them I like to do Green Beans, Onions, and Walnuts because I just love that. Since my hubby is not that fond of green beans, I don’t cook them that often and I save my cooking of them for that recipe. But recently I just wanted something to throw in the oven. Like I normally do. Wash it, season it, throw it in the oven, and walk away. That is one reason why I love to roast veggies. Well, we just happen to have received green beans in our produce box . . . so that is what I ended up roasting.
You know I always love easy, and easy right now is what I need because we are having to spend so much time just sitting in the room with the cats. I mean we don’t HAVE to, but we do. I have found in talking to people who don’t have cats, that it is a common misconception that cats don’t like company. People think cats are super independent. While they might be more independent than dogs, they still like their people’s company. They might not want you to even pay attention to them, but they like you to be in the room with them. Especially when they are locked in a room and they can hear you out in the house, then they really want to be out there with you. Cats like to be WITH you. These girls have been in three different places since June 1 so we want to let them know that they are part of a family now, so my hubby and I spend a lot of time in the room.
Often I try to go into the room to work, because they are quarantined in my office, but usually once I go in they want to play. Anyway . . . with the extra time I am spending in my office, it is nice to have an easy time with dinner. And you know roasting veggies is my “go to!”
This isn’t so much about the recipe (because it is so easy) as the idea of roasting green beans. It could be that someone hasn’t thought about doing it yet.
Roasted Green Beans
1.5 pounds of green beans
2 tablespoons olive oil
Preheat the oven to 450° F
Wash and trim the green beans. Line a cook sheet with parchment paper. Put your beans on the pan. Then drizzle the oil over the beans. Toss the beans so the oil gets on all the beans. Spread the beans out so they are one layer on the sheet. Sprinkle the beans with salt, garlic, and the pepper.
Put the beans in the oven for anywhere from 20 to 45 minutes. How long you cook your veggies is up to you. You can check on them and decide how well done you like them. Sometimes I like them not so done and sometimes I like them well done. When roasting I am ok with them well done. With other methods I like them less done.
Of course you can season them with whatever you would like. Salt, garlic, and pepper is simple seasoning. And sometimes that is nice.
Do you like green beans? Do you like them roasted? How do you cook green beans?
Posted in "Recipes", Food, Vegetables | Tagged: adopted cats, green beans, olive oil, parchment paper, roasted vegetables | 12 Comments »
Posted by terrepruitt on August 5, 2014
You may have read my post regarding how much I loved Dinner of Herbs eggplant bruschetta recipe. I said I could put the eggplant mixture on anything. Well, I actually bought the ingredients to make the bruschetta, I even remembered the bread! But when I arrived at home I looked in my refrigerator and realized I had some zucchini I needed to use. Plus I had some mushrooms I needed to use. So I decided this would be a great time to put the eggplant and tomato mixture with a little extra over pasta. So I am just adding zucchini and mushrooms to the way I made the bruschetta. Here is what I made:
–1 medium or large eggplant, cubed (very small)
–4 medium sized tomatoes, cubed
–1 lb of mushrooms, sliced or coarsely chopped
–2 zucchinis, grated
–3/4 of a large onion, chopped (tiny)
—two tablespoons of butter
—Parmesan cheese, as desired
—1 package/box/container of pasta (I prefer linguine)
Heat the oven to 450°F.
Put the eggplant on a baking sheet. (I used parchment paper on the baking sheet.) Drizzle with olive oil. Mix it up, then spread the eggplant evenly, in one layer (the eggplant I used was too large to be one layer), over the baking sheet. After baking for about 10 minutes, move the eggplant around on the pan. After another 10 minutes, gently stir/toss the eggplant and sprinkle with garlic salt. Bake for about an additional 25 minutes. Stirring or tossing if necessary to ensure even roasting. In between roasting the eggplant, spread 3/4 of the tomato out over a baking sheet. (I used parchment paper on the baking sheet.) Drizzle with olive oil and sprinkle with garlic powder and onion powder. (Tomatoes are too delicate to be mixed as done with the eggplant.) Bake until the edge pieces are browning. Stirring gently, if you want. I ended up cooking the tomatoes for about 30 minutes.
Somewhere in between cooking the mushrooms and zucchini as instructed below, you might want to cook your pasta. I prefer my pasta hot. You can plan and cook accordingly.
While the other vegetables are baking, heat some olive oil and 1/2 the chopped onion in a pan. Add the mushrooms, season with salt and pepper as desired (I use garlic salt) and cook to your liking (I like them a little caramelized). Remove from pan and set the mushrooms aside. Add two tablespoons of butter to the pan. Once the butter is melted add the grated zucchini. Cook the zucchini about 10 minutes on medium heat.
Once all the veggies are cooked to your satisfaction put half of the cooked and drained pasta in a large bowl, then add half of all of the cooked vegetables. Add the basil, vinegar, any additional salt and/or pepper you desire. Then add the rest of the pasta and cooked vegetables along with half of the raw tomato and onion. Toss it all. Taste it to see if you want more basil, vinegar, salt and/or pepper. Put the rest of the raw tomato and onion on top. Serve the pasta sprinkled with Parmesan cheese.
This is the first recipe I wrote FIRST, then followed. I made a few adjustments to the recipe as I was cooking, and noted them before posting. I think layering the pasta, then veggies makes for easier mixing. Of course, you can mix it anyway you’d like. I loved this. I loved the flavor as I did when I made the eggplant bruschetta. What I would do next time is use 3 tomatoes instead of four. The flavor of the tomatoes overpowered everything. I am looking forward to having the leftovers, as I believe left over pasta is often better than the freshly made dish. The flavors have time to meld.
This is an easy dish, there is nothing complicated about any part of the process, but with all of the chopping it is a bit labor intensive. The separate roasting of the eggplant and tomatoes makes it a long process. I didn’t want to roast them at the same time. But if you chop while things are cooking . . . . .
I will probably make it again.
What about you? Does it sound good? Which of the vegetables is your favorite?
Posted in "Recipes", Food | Tagged: balsamic vinegar, Bruschetta Pasta, colorful pasta, Dinner of Herbs, easy dinner, eggplant bruschetta, eggplant mixture, grated zucchini, meat free, mushrooms, parchment paper, Parmesan cheese, roasted eggplant, roasted tomatoes, roasted vegetables, sweet basil, vegetarian, zucchinis | 2 Comments »
Posted by terrepruitt on March 16, 2013
My last post was about how I have two late Nia classes in San Jose so I use my “Time Bake” feature on my oven. I think something that would be GREAT to put in the oven to have ready when I get home is the Rantings of an Amateur Chef’s Crispy Smashed Roasted Potatoes. I made these this week for the first time and I don’t think I will make potatoes any other way again.
Basically you boil the little red potatoes in salted water. Then you drain them and let them cool. Then you smash each one individually only so much as to make them a bit flat, but not so much they break apart and end up mashed. Then you put them on a pan that is covered in aluminum foil AND parchment paper. Oil and salt each potato and bake them.
I only used 8 potatoes. The recipe instructions include placing the potatoes on a towel to dry and covering the potato with a towel for smashing, but I am not sure that is necessary. I did it that way because I was thinking the towel helps soak up some of that water and less water makes for a crispier potato. Plus I usually follow instructions when trying a recipe for the first time. I will try it without the towel next time because I don’t need the extra laundry. I will let you know if the towel is imperative.
The initial cooking time (boiling) was longer for me and I didn’t turn it to simmer. “Simmer” on my stove is almost off so I left it a little below medium and boiled them for about 40 minutes. I used the foil and the parchment paper as per the recipe. But my potatoes took a bit longer than 30 to 40 minutes. BUT . . . . I also put asparagus on my pan. The pan I was using is so large it takes up an entire rack in my oven and I didn’t want to put another pan on the rack above or below, so I decided my asparagus and potatoes could share a pan. They both came out GREAT. But the potatoes needed a few more minutes than the asparagus.
I was so excited to eat the piping hot crispy gems that I forgot to take a picture of them once fully cooked. Not taking a picture was due to my excitement AND the fact that we were already eating the rest of dinner and so I was in a rush to get them from pan to plate! But they were delicious.
The smashed potatoes would be a perfect thing to put in the oven on Time Bake. But . . . . maybe not, huh? Parchment paper. That stuff kind of freaks me out in the first place. I mean it is PAPER in the oven. I don’t know that I would want that baking with me not home . . . . .
If you like potatoes these little smashed potatoes are GREAT.
Do you like potatoes? Can you imagine these little crispy nuggets on your plate?
See comment below for an alternative way to make these — all bake, no boil!
Posted in "Recipes", Food | Tagged: Amateur Chef, Crispy Smashed Roasted Potatoes, Nia, Nia at night in San Jose, Nia class, Nia San Jose, oven baked potatoes, parchment paper, roasted vegetables, San Jose Nia, Smashed potatoes, The Foodie Smash | 15 Comments »
Posted by terrepruitt on March 14, 2013
Since my current Nia class schedule has me teaching at dinner time on Tuesdays and Thursdays, I have been using the “Time Bake” setting on my oven. When talking about using this feature with some of my Nia students one student commented that her oven is really old and must not have that feature. I confirmed with my mom that our oven had that feature and my husband’s childhood home oven has that feature too. Both of those ovens are almost 50 years old. So it could just be that the “Time Bake” feature is not something my student needed to use so was unaware of it. Does your oven have a “Time Bake” setting? I often use mine to cook dinner (meat), but I could understand if someone is going to be gone all day long they might not want to leave meat in the oven all day. I am not gone that long so I don’t worry about leaving meat in the oven for it to start cooking while I am gone. Also the oven isn’t on that long before I’m back to check on it. The oven’s time bake feature is perfect for vegetables or potatoes, ya know, something you would feel comfortable not being refrigerated all day if that is what your schedule requires. Time bake might be something you have on your oven and have not thought of using. It really comes in handy.
On the days I have a late Nia class we end up eating dinner really late. I would rather eat late with my hubby than eat early without him. It really helps me get dinner on the table faster when I have it cooking while I am gone. Depending on what I am cooking there might be some partial cooking before I leave. Lately I have been roasting eggplant and I roast it a bit on both sides before I leave. Then put onions and cheese on it and leave it in the oven. I have it start baking before I get home then when I arrive home it is done.
As you know if you’ve read a post or two of mine, I love having leftovers. I try to plan it so that on my late nights I will have a left over protein (pork, chicken, steak) so I only have to cook a veggie. Also, if you’ve read a post or two of mine you know I love to roast my veggies, so there you go; Time Bake is perfect. I can prepare my veggies for roasting and leave them in the oven and it turns on and roasts them while I am gone. When I get home I can heat the meat quickly and have fresh hot veggies. LOVE IT!
But there are other things that “Time Bake” has helped me cook. Pizza, chicken, casseroles, you name it. It is a great feature on my oven. It helps me cook and get dinner on the table.
What about you? Does your oven have Time Bake? Do you use the Time Bake feature on your oven?
Posted in Misc | Tagged: casseroles, Nia, Nia class, Nia Class Schedule, Nia student, oven settings, roasted vegetables, Thursday night Nia, Time Bake, time bake oven feature, time bake setting, Tuesday night Nia | Leave a Comment »
Posted by terrepruitt on March 5, 2013
I had received fennel before in my organic produce box. I didn’t know what to do with it. So I did what I always do with vegetables. I roasted it. It was really good. I was surprised. I might have received it another time after the first, but I am not sure. In my last produce box I received another fennel bulb. I was going to roast it to go with dinner. I had taken some ground turkey out of the freezer to defrost. When I went to cook the fennel I realized I didn’t have anything to cook with the turkey. If I am cooking ground turkey to put in something, like a tortilla, I don’t mind it being just cooked meat. If I don’t have something like that to put it on or in, I liked to add something to it. So I decided to cook the fennel in a pan, then add the turkey to it.
I didn’t have any onions so I used those dehydrated kind. Normally my flavor is onion, as in I use the onion to flavor the dish, but this time I wanted the fennel to do it so I didn’t use a lot of the onion. Had I had a fresh onion I would have used about 1/4 in order to allow the fennel to be the main flavor.
You know I love to cook veggies and ground turkey. It is one of my “staple” menu items. This combination turned out really well.
I didn’t measure as I cooked so I am guesstimating as I type:
2 tablespoons of olive oil
1 bulb fennel, chopped
1/4 onion, chopped
package of ground turkey
1/2 tsp garlic salt
1/2 tsp season salt
1/2 tsp thyme
3/4 teaspoon salt
1/2 bunch kale chopped
2 turns of pepper grinder
Pour olive oil in pan along with the chopped fennel and onion. Cook until tender. Add the ground turkey, the garlic salt, the season salt, and the thyme. Stir the fennel and meat while cooking. Add some salt (not all of it). Cook until the turkey is almost done. The idea is to just wilt the kale so make sure the turkey is done enough. Then put the kale in the pan and add the rest of the salt. Cook only until the kale is wilted. Then add the pepper.
We had this for dinner this week. We ate it will pasta. I like linguine. I put my fennel turkey on the side, whereas my husband piled his on top of his pasta.
I really enjoyed the flavor of the fennel. So much so that when I was in the grocery store the next day I almost bought some more. Then I remembered I am going to get more in my produce box this week. Yay! I am happy that I have received a few things I would not have just gone out and purchased. And I am happy that I have learned I do like these things enough to now go out and buy them. Fennel is really good!
Tonight we had the leftovers in a tortilla with cheese. You know me and leftovers! Awesome. Leftovers really help when I have a late Nia class. Currently my evening Nia classes are late, so being able to have dinner on the table within 15 minutes of getting home is necessary. I grilled my tortilla. It was really good. Fennel has a nice flavor.
Have you tried fennel, the vegetable? If you cook it, how do you cook it?
Posted in "Recipes", Food | Tagged: evening Nia classes, fennel bulb, Fennel Turkey, ground turkey, leftovers, Nia, Nia class, organic produce, quick dinner recipe, roasted vegetables, tortillas | 4 Comments »
Posted by terrepruitt on January 15, 2013
For two weeks we didn’t have a working stove or oven. The oven started beeping one night. We turned off the circuit breaker and it stopped beeping. I used it the following night. But then the day following that it started beeping again. It beeped and displayed a code. The code indicated a part was broken. My husband concluded via internet research and taking the control panel off the appliance that he could order it and replace it himself. Part of the reason it took two weeks to get fixed was that there was a holiday and a weekend in there. The part being shipped was delayed because of the Holiday. By the time we got the part and he was able to put it in, it was the weekend. The part didn’t clear the error. Then there were issues in securing a repairman. For those of you that know how much I love my roasted vegetables you might understand having no oven was really difficult for me. Roasted veggies are not only yummy, but so easy to make. A few minutes prep then in the oven until they are done leaving you time to do other things. That is why I love my oven. During the two weeks we ate take out. We ordered Chinese Food, which for us equates to a few nights of Chinese Food. I also used my toaster oven, my electric skillet, my crock pot, and my Cuisinart Grill. So it was not as if I had no way to cook, it just put a cramp in my cooking a bit. On the nights I have a Nia class I like to put our dinner in the oven and have it turn on about the time that class is over. By the time I get home whatever is cooking is either done or on its way to being done. Without that I had to come home and start cooking. But alas I have a stove and oven again. YAY! I missed them. While I was not being able to use my stove and oven I tortured myself by looking at a cooking magazine. As soon as my stove was fixed I decided to try a new recipe.
The recipe is from Bobby Deen. I got it out of the Food Network Magazine. The name of the recipe is Monday-Night Red Beans and Rice and is on the Food Network website.
Not your typical Red Beans and Rice recipe. I made some adjustments, of course! I am posting it here as I did made it. I am calling it something different too!
Sausage, Beans, and Rice
—Three turns of the pan Olive oil
—3/4 medium onion, finely chopped
—8 turkey sausage patties
—1 large green bell pepper, finely chopped
—2 cloves garlic, finely chopped
—1 15 1/2-ounce can red kidney beans, drained and rinsed
—1 15 1/2-ounce can garbanzo beans/chickpeas, drained and rinsed
—1/2 cup chicken broth
—1/2 teaspoon ground cumin
—1/2 teaspoon dried thyme
—1 bay leaf
—Freshly ground black pepper, to taste
—Salt, to taste
—Cooked brown rice
—Chopped scallions, for serving
Cook the onion in the olive oil over medium-high heat. Add the sausage, chopping it up and separating it as it cooks. Stirring it and moving it around as necessary. Cook until almost cooked through. Add the garlic. Mix the garlic into the onions and meat. Cook for about 1 minute. Add the beans, chicken broth, cumin, thyme, bay leaf, green pepper, salt to taste, and pepper to taste. Stir the ingredients until it is all mixed well. Reduce heat and cover. Let cook about 10 minutes.
Serve the mixture over rice. Top with the scallions.
This was so good. I used my beloved 14 inch pan that I missed for two whole weeks. Once the beans were added my stirring was gentle as I didn’t want to end up with smashed beans, but I also wanted to make sure the spices were distributed and the bay leaf touched a lot of the ingredients. So I stirred a lot, but not vigorously.
My typical spices consist of garlic and onions. I didn’t even have cumin. I had to buy it with the sausage and onion. Yeah, I was out of onion. I have a stock of kidney beans and garbanzo bean. I have them both for the bean salad I like. Plus I love to roast the garbanzos.
I actually DID put pepper in this while I was cooking it. For those of you that know me (either in person or through my blog) you know I don’t like pepper/spicy hot, but the pepper my friend gave me (SMOKED PEPPER) I can handle a little bit of. So I put a little in the pan while I was cooking. When I served it to my husband I put a lot of pepper on his. While he was eating it he kept saying he was surprised I could eat it. He thought it was too hot for me. I had him taste mine . . . . which had NO extra pepper and he said the flavor was a little different. So maybe the pepper brings out a different flavor.
Either way, we both loved it and I can see this becoming one of those meals I cook often. I can see experiments with different sausages and no meat at all.
I can also see me cooking more with cumin.
Do you like red kidney beans? Do you like garbanzo beans? Doesn’t this sound tasty?
Posted in "Recipes", Food | Tagged: and Rice, bay leaf, beans, Bobby Deen, chickpeas, Cuisinart Grill, cumin, electric skillet, Food Network Magazine, Food Network website, Garbanzo beans, Monday-Night Red Beans and Rice, my crockpot, Nia, Nia class, olive oil, Red Beans and Rice, red kidney beans, roasted vegetables, Sausage, thyme | 2 Comments »
Posted by terrepruitt on November 3, 2012
Yay! I am so excited — I am taking the next level of Nia, Blue Belt AND I received fennel in my organic produce box. Fennel. Yay. Two new things. As you may know if you’ve read any of my posts about the delivery I receive, I ordered it partly because I wanted to try new stuff. Yeah, it is possible to go to a store or a Farmer’s Market and purchase produce I have not tried before, but I don’t. I just stick to what I know. But when I get it delivered to me then I can work with it. I am excited to be trying new things. Ok, I just realized though that while I am cooking with a new-to-me vegetable I did it the same way I do everything. I have heard about roasted fennel and again, if you’ve read anything about my cooking you know I roast pretty much all my veggies. So I did that again with the fennel. This time I also looked at the information on the website of the company that delivers the produce. Yes, I learned after chopping off the beat greens and throwing them away, that I should find out what portion of the fruit/vegetable can be used. The information indicated that the bulb can be roasted and the fronds can be used to flavor meat. I am not familiar with fennel. It is not a vegetable I even think about. So I was happy to receive some to try. Yay a new-to-me vegetable.
As soon as I cut the fennel I recognized the smell. So I must have had the flavor somewhere. Which makes sense because fennel is actually an herb that is eaten as if it were a vegetable. I’ve probably had it in a Greek dish or something from the Mediterranean region. I decided to use some of the fennel with the chicken I was cooking. I just cut off some of the fronds and put them in the dish with the chicken that I was cooking. I didn’t change the recipe I was planning for the meat, I just put the fennel tops around the chicken.
The bulb of the fennel I sliced, put in a pan, sprayed with olive oil, drizzled with balsamic vinegar, sprinkled with salt, and put in the oven at 400 degrees F. I cooked it for about 40 minutes. It was good, but I thought it was sour. My hubby didn’t think it was sour. I am wondering if it was because I took the pieces that were drenched in vinegar. He doesn’t really like vinegar so I decided to take those pieces. Or maybe it was just what I was tasting. But I will get some fennel in the future to see.
I still have some of the fronds left so I plan I using them in other dishes. Maybe cut up on a salad, added to a soup, or cooked with other meat.
Have you eaten fennel before? Do you cook with fennel? How do you cook it?
Posted in "Recipes", Food, Vegetables | Tagged: Blue Belt, fennel, fennel recipe, Greek food, Mediterranean dish, Mediterranean region, Nia, organic produce, organic produce box, roasted vegetables | 4 Comments »
Posted by terrepruitt on June 21, 2012
As a Nia teacher, my schedule changes a bit sometimes. I had recently added an evening Nia Class to my Nia Class Schedule that just wasn’t getting the attendance I needed in order to keep it going. So sadly there is no longer Nia in Campbell on Monday evenings. The end came rather quickly so the announcement time was short, but sometimes it is better to just rip the bandage off and move on. The opportunity given to cancel the class was wonderfully kind so I took it. You know how I have to cook on Sunday to be ready for Monday. Well, that Sunday’s cooking plan got de-railed because of a party so at the party in my head I was planning on spending my Monday afternoon cooking, but in the wee hours on Monday morning the opportunity arrived to cancel the class. So I actually was able to cook Monday’s dinner on Monday evening. Thankfully there were leftovers, because I was asked to sub for a class on Tuesday. I was still working through my vegetables that I had received. I had received two zucchini. Since I have been out of cucumber I have been putting the zucchini in our salads. I like raw zucchini in salads, but I like it sliced REALLY thin. I had used a half of zucchini for salads. I don’t often buy zucchini because the only way I know how to cook it is to roast it or cook it in a pan where you lay the rounds out in the pan. Then you have to flip each little round to make certain they get brown and yummy on each side. That is a bit too time-consuming for me sometimes. That is how I usually cook it, because I forget about grating it. When I remember I am so happy. Grated zucchini is GREAT!
I don’t remember where I first learned about grating it. But I know the first thing I did with it was mix it with pasta. I am not a big tomato fan. I have never liked tomato based pasta sauces. When I cook pasta it is usually dressed with a little butter and cheese or olive oil and garlic, but not tomato sauce. So one time I grated some zucchini then sautéed it. I tossed it with the cooked pasta and VOILA my husband actually liked it. He is not a big pasta fan so to have him like it was great. As I said I don’t remember when I learned about grating zucchini but it was a long time ago. And I haven’t done it that often since.
Recently I was visiting my mom and she puts slices of zucchini in her salad. So I came home and bought some to put in our salads, which I did, but then I remembered about grating it and I added it to rice. Again, I was reminded of how good that is.
As I was wondering what to cook for dinner Monday night, I was thinking I would use my baby bok choy with the ground turkey I had taken out to defrost on Sunday. But when I took the lone bunch out of the fridge it just seem too lonely to mix with all that turkey. So I decided to use the zucchinis that I had left. As usual, as I was cooking I thought I should take a picture because I will probably post about it, but then I thought, “No, I won’t post about it.” But here I am posting about it because I think that grated zucchini is GREAT (Ok, I like saying that!) and I want to share. I don’t know many people who grate zucchini and add it to things.
So while I was not really that impressed with the entrée overall, I did love the turkey and zucchini. I grilled some corn tortillas and lined a 9X13 baking dish with them. My plan was to cook the turkey and zucchini with my “normal” mix of onions and garlic. I had forgotten until after that I had originally planned to add a bit of Nutritional Yeast for an extra “cheesy” flavor. Half way through cooking I decided to see if we had and taco seasoning. I decided NOT to look at the ingredients on that package and I dumped it in the meat. Then I added the zucchini. Then I thought, “Well this is going to be weird.” Well, I might have ended up being weird, but I liked it. I put the meat on top of the tortillas then put some cheese on top. Part way through I remembered the green onions and the Nutritional Yeast so I threw them on top.
I use my blog as a bit of a recipe book and to remind me of things. With this post about how much I enjoy grated zucchini I am sure that I will remember to use it more often. I might not mix it with taco flavoring but I do love it with pasta and rice. Since it is is so good I am going to experiment with it an other things.
Do you ever grate zucchini? How do you cook it? What do you add it to?
Posted in Food, Vegetables | Tagged: grated vegetables, ground turkey, Nia, Nia Campbell, Nia class, Nia Class Schedule, Nia Teacher, roasted vegetables, sauteed vegetables, taco flavor, taco seasoning, tomato sauce, zucchini | 4 Comments »