This is a simple recipe and it seems to be a great way to get vegetables into folks who don’t usually like vegetables, particularly children. The trick to getting it right is to use fresh, crisp, nice green beans and to stir them constantly so that they don’t get burned. Don’t cook them too long, just enough. Keep them bright green and crispy.
Ingredients
3-4 cups of fresh green beans with ends snapped off
2-3 tbsp. olive oil (adjust as needed for the amount of green beans)
1 tbsp. butter (can be omitted for vegans)
1 tsp. onion powder
2 tsp. tarragon
½ tsp. black pepper
salt to taste
Directions
Snap the green bean ends off and cut the green beans into lengths of 1-2 inches long. Put the olive oil into a deep-dish frying pan and heat over medium heat for a couple of minutes. If you include the butter, you probably don’t need quite so much olive oil. The butter adds a nice rich flavor, but is not necessary if you are cooking for vegans. Once the oil is hot, turn the heat down to low and add the green beans and herbs.
Cook the mixture on low to medium heat, uncovered, stirring frequently for approximately 8 minutes. If you cover the pan, the green beans will steam and become soggy so leave the lid off. You want the beans to be just cooked, still a bit crispy, but not at all raw. If you need more oil to keep the beans from sticking to the pan then add it cautiously, one tbsp. at a time.
Other optional ingredients to add to the pan with the green beans: ½ a red pepper chopped fine, 8 small mushrooms or one medium Portobello mushroom chopped fine, and/or ½ cup chopped walnuts (these other ingredients are not recommended for picky eaters and children as they may prevent them from eating this dish)
Eat well, be well, live deliciously!
Sunday, August 22, 2010
Wednesday, August 18, 2010
Balsamic Zucchini Squash on the Grill or in the Pan
I use the same basic recipe to cook this squash on the stove-top or to marinate it and cook it on the grill. Either way, it’s simple and scrumptious. If you grill it as a vegetarian choice at a BBQ, make sure to grill up enough for the meat-eaters too since it will be very popular. The ingredients are the same for either cooking method.
Ingredients
1 or 2 small- or medium-sized zucchini squash cut into one-inch cubes
2-3 tbsp. olive oil
3-4 tbsp. Balsamic vinegar
2-3 cloves crushed garlic (depending on size of cloves and how much you love garlic)
Directions
In the Pan:
Do not peel the squash. Cut the squash into cubes. Crush the garlic. Heat the olive oil in a deep dish frying pan over high heat until it is hot (about 2 minutes). Add the squash and the crushed garlic, turn the heat down to medium, and stir the squash frequently so that it doesn’t burn to the bottom. For more squash, you may need more olive oil. Use enough oil to coat the squash and prevent it from sticking. Cook the squash in the olive oil for about 3-4 minutes. Then add the Balsamic vinegar and turn the heat to low. Cook uncovered until the squash is tender, about 8-10 minutes, stirring frequently. For more squash, you may need to add a little more vinegar.
On the Grill:
Do not peel the squash. Cut the squash into cubes. The squash needs to marinate for at least 30 minutes before you put it on the grill. There are two ways you can marinate it. You can put the squash cubes into a plastic Ziploc bag with the olive oil, Balsamic vinegar, and crushed garlic. If you use this method, zip the bag shut and toss it until the contents are thoroughly mixed and the squash is completely coated with oil and vinegar. After 30 minutes, remove the cubes from the bag and put them on skewers for easy grilling. This is a bit messy. A tidier way to marinate the squash is to put the squash cubes onto the skewers before marinating. Then put the marinade into a cookie sheet. Lay the squash skewers inside the cookie sheet and turn them over and over until the squash is coated with marinade. Let the squash sit in the marinade for 15 minutes, then turn it over on the other side for 15 minutes. The trick to the cookie sheet method is to use skewers that are short enough to fit within the cookie sheet so that the squash sits well down in the marinade. Once marinated, put the squash skewers on the grill and cook until the squash begins to brown.
Eat well, be well, live deliciously!
Ingredients
1 or 2 small- or medium-sized zucchini squash cut into one-inch cubes
2-3 tbsp. olive oil
3-4 tbsp. Balsamic vinegar
2-3 cloves crushed garlic (depending on size of cloves and how much you love garlic)
Directions
In the Pan:
Do not peel the squash. Cut the squash into cubes. Crush the garlic. Heat the olive oil in a deep dish frying pan over high heat until it is hot (about 2 minutes). Add the squash and the crushed garlic, turn the heat down to medium, and stir the squash frequently so that it doesn’t burn to the bottom. For more squash, you may need more olive oil. Use enough oil to coat the squash and prevent it from sticking. Cook the squash in the olive oil for about 3-4 minutes. Then add the Balsamic vinegar and turn the heat to low. Cook uncovered until the squash is tender, about 8-10 minutes, stirring frequently. For more squash, you may need to add a little more vinegar.
On the Grill:
Do not peel the squash. Cut the squash into cubes. The squash needs to marinate for at least 30 minutes before you put it on the grill. There are two ways you can marinate it. You can put the squash cubes into a plastic Ziploc bag with the olive oil, Balsamic vinegar, and crushed garlic. If you use this method, zip the bag shut and toss it until the contents are thoroughly mixed and the squash is completely coated with oil and vinegar. After 30 minutes, remove the cubes from the bag and put them on skewers for easy grilling. This is a bit messy. A tidier way to marinate the squash is to put the squash cubes onto the skewers before marinating. Then put the marinade into a cookie sheet. Lay the squash skewers inside the cookie sheet and turn them over and over until the squash is coated with marinade. Let the squash sit in the marinade for 15 minutes, then turn it over on the other side for 15 minutes. The trick to the cookie sheet method is to use skewers that are short enough to fit within the cookie sheet so that the squash sits well down in the marinade. Once marinated, put the squash skewers on the grill and cook until the squash begins to brown.
Eat well, be well, live deliciously!
Monday, August 16, 2010
Pesto Lasagna Casserole
This is a variation on the Mushroom and Spinach Lasagna Casserole. Basically you substitute the tomato sauce with pesto. It’s one of those dishes that you kind of can’t stop eating because it’s just too good! And it’s perfect for the summer when you have fresh basil in the garden (or handy from the Farmer’s Market). Try making it with fresh pesto (see my pesto recipe) for a meal that will take you to heaven and back.
Ingredients
16 oz. pasta (spiral or curly pasta is better, rice pasta can be used)
¾ cup basil pesto (see my pesto recipe)
8 oz. grated cheese (use an Italian blend, such as mozzarella, cheddar,
parmesan, asiago, and romano)
2 eggs
9 oz. chopped spinach
2-3 tbsp. olive oil
2-3 tbsp. dry red wine (a merlot or cabernet works well)
2 cups chopped mushrooms
1/3 cup chopped onions or 2 tbsp. onion powder
3 tbsp. finely chopped fresh oregano or 2 tbsp. dried oregano
1 tsp. black pepper
salt to taste
Directions
Preheat the oven to 350°. Grease an oblong baking dish. Boil the pasta until it is done al dente.
Sauté the onion and mushrooms in olive oil for about 3 minutes, until soft, stirring frequently. Add the red wine and place the chopped spinach on top then put a lid on the pan to steam the spinach until it wilts. Do not overcook the spinach. If you are using fresh oregano then steam that with the spinach. Beat the eggs and combine with the vegetable sauté.
Combine all the ingredients in a large mixing bowl and blend together thoroughly. Spread the ingredients in the oblong baking dish. Bake for 50 minutes uncovered.
Other vegetables may be added, such as olives, artichoke hearts, or sun-dried tomatoes. However, I recommend no more than 2 cups of added veggies (in addition to the spinach, mushroom, and onion already in the recipe). Otherwise the lasagna becomes overpowered with veggies.
Eat well, be well, live deliciously!
Ingredients
16 oz. pasta (spiral or curly pasta is better, rice pasta can be used)
¾ cup basil pesto (see my pesto recipe)
8 oz. grated cheese (use an Italian blend, such as mozzarella, cheddar,
parmesan, asiago, and romano)
2 eggs
9 oz. chopped spinach
2-3 tbsp. olive oil
2-3 tbsp. dry red wine (a merlot or cabernet works well)
2 cups chopped mushrooms
1/3 cup chopped onions or 2 tbsp. onion powder
3 tbsp. finely chopped fresh oregano or 2 tbsp. dried oregano
1 tsp. black pepper
salt to taste
Directions
Preheat the oven to 350°. Grease an oblong baking dish. Boil the pasta until it is done al dente.
Sauté the onion and mushrooms in olive oil for about 3 minutes, until soft, stirring frequently. Add the red wine and place the chopped spinach on top then put a lid on the pan to steam the spinach until it wilts. Do not overcook the spinach. If you are using fresh oregano then steam that with the spinach. Beat the eggs and combine with the vegetable sauté.
Combine all the ingredients in a large mixing bowl and blend together thoroughly. Spread the ingredients in the oblong baking dish. Bake for 50 minutes uncovered.
Other vegetables may be added, such as olives, artichoke hearts, or sun-dried tomatoes. However, I recommend no more than 2 cups of added veggies (in addition to the spinach, mushroom, and onion already in the recipe). Otherwise the lasagna becomes overpowered with veggies.
Eat well, be well, live deliciously!
Thursday, August 12, 2010
Sweet Summer Squash Sauté
The ingredients for this dish can come straight out of the summer garden. I like to use a medley of zucchini and patty pan squashes. Patty pans come in several colors. A variety of yellow and green squashes makes this dish almost too beautiful to eat. Try serving it over rice or pasta for a complete meal.
Ingredients
4-5 cups of uncooked squash sliced or cubed
½ cup chopped green beans
¾ cup finely chopped red peppers
2 cups chopped tomatoes
6 large mushrooms chopped (optional)
½ cup chopped onion
2 cloves crushed garlic
½ cup chopped fresh basil (or 2 tbsp. dried but fresh is much better)
¼ cup chopped fresh oregano (or 1 tbsp. dried)
2-3 tbsp. olive oil
2 tbsp. red wine
2 tbsp. lemon juice (fresh squeezed is best)
2 tbsp. honey
¼ tsp. black pepper
1 cup grated Parmesan cheese (optional)
salt to taste
Directions
Chop all the vegetables and herbs so that they are ready to go. Put the olive oil, red wine, lemon juice, and honey into a deep dish frying pan and heat on high for 2 minutes. Add all the vegetables and herbs to the pan. (Do not put the cheese in the pan, that’s for later as a topping.)
Cook the ingredients together on medium high heat for 10-15 minutes or until the vegetables are as soft or as crunchy as you like. If you put a lid on the pan, the vegetables will steam and will cook quickly but will be softer and mushier. If you want them to remain crispier, cook uncovered. In either case, stir frequently. After about 10 minutes of cooking, try a piece of squash to see if it’s cooked to your taste. If you slice the squash it will cook faster and be softer. Cubed squash will take longer to cook and will be easier to keep crispy.
The Parmesan cheese works well as a topping. This dish is delicious all on its own or over rice or pasta.
Eat well, be well, live deliciously.
Ingredients
4-5 cups of uncooked squash sliced or cubed
½ cup chopped green beans
¾ cup finely chopped red peppers
2 cups chopped tomatoes
6 large mushrooms chopped (optional)
½ cup chopped onion
2 cloves crushed garlic
½ cup chopped fresh basil (or 2 tbsp. dried but fresh is much better)
¼ cup chopped fresh oregano (or 1 tbsp. dried)
2-3 tbsp. olive oil
2 tbsp. red wine
2 tbsp. lemon juice (fresh squeezed is best)
2 tbsp. honey
¼ tsp. black pepper
1 cup grated Parmesan cheese (optional)
salt to taste
Directions
Chop all the vegetables and herbs so that they are ready to go. Put the olive oil, red wine, lemon juice, and honey into a deep dish frying pan and heat on high for 2 minutes. Add all the vegetables and herbs to the pan. (Do not put the cheese in the pan, that’s for later as a topping.)
Cook the ingredients together on medium high heat for 10-15 minutes or until the vegetables are as soft or as crunchy as you like. If you put a lid on the pan, the vegetables will steam and will cook quickly but will be softer and mushier. If you want them to remain crispier, cook uncovered. In either case, stir frequently. After about 10 minutes of cooking, try a piece of squash to see if it’s cooked to your taste. If you slice the squash it will cook faster and be softer. Cubed squash will take longer to cook and will be easier to keep crispy.
The Parmesan cheese works well as a topping. This dish is delicious all on its own or over rice or pasta.
Eat well, be well, live deliciously.
Wednesday, August 4, 2010
Basil Pesto
My fresh pesto is one of my proudest moments. It’s wickedly delicious. Try this pesto on pasta, rice, bread, crackers, or pizza. It is spectacular simply spread on bread, with Parmesan cheese and fire-roasted red peppers on top, then heated up in the toaster oven. The scent of basil triggers the brain to experience joy, so have a whiff and rejoice.
Ingredients
3 cups packed fresh basil, cleaned and de-stemmed
3 cloves of garlic
¼ -½ cup olive oil (see how it goes)
¼ cup pine nuts
5 oz. Parmesan, Romano, or Asiago cheese
¼ tsp. black pepper
salt to taste
Directions
Put all the ingredients into a food processor and whirl until creamy smooth. Be careful with the olive oil, don’t add too much. Start out with about ¼ cup and add more if needed to get the consistency right. Here is the secret to exceptional pesto: basil flowers. The most tasty pesto is made from fresh basil, picked straight from the garden, cleaned, and thrown directly into the food processor. There is nothing finer. I have found that adding some basil flowers into the mix does something indescribably special to the flavor. It’s the taste of summer.
Basil can be frozen in Ziploc bags and tastes surprisingly fresh when defrosted months (and even a year) later.
Eat well, be well, live deliciously!
Ingredients
3 cups packed fresh basil, cleaned and de-stemmed
3 cloves of garlic
¼ -½ cup olive oil (see how it goes)
¼ cup pine nuts
5 oz. Parmesan, Romano, or Asiago cheese
¼ tsp. black pepper
salt to taste
Directions
Put all the ingredients into a food processor and whirl until creamy smooth. Be careful with the olive oil, don’t add too much. Start out with about ¼ cup and add more if needed to get the consistency right. Here is the secret to exceptional pesto: basil flowers. The most tasty pesto is made from fresh basil, picked straight from the garden, cleaned, and thrown directly into the food processor. There is nothing finer. I have found that adding some basil flowers into the mix does something indescribably special to the flavor. It’s the taste of summer.
Basil can be frozen in Ziploc bags and tastes surprisingly fresh when defrosted months (and even a year) later.
Eat well, be well, live deliciously!
Friday, July 30, 2010
Summer Garden Risotto
Use a medley of vegetables from the summer garden or your local Farmer’s Market to make this fresh veggie dish sparkle. In my house, this risotto reflects the daily harvest. Here is a standard version with red peppers, tomatoes, onions, and zucchini.
Ingredients
1 cup uncooked exotic rice blend
½ cup chopped onion
2 cloves crushed garlic
¾ cup finely chopped red peppers
2 cups finely chopped tomatoes
2 cups finely chopped zucchini
2-3 tbsp. olive oil
¼ cup dry red wine (e.g., a merlot)
5-6 cups soup stock (or hot water with a dissolved vegetable bouillon cube)
¼ tsp. black pepper
3 tbsp. fresh thyme
¼ cup chopped fresh basil
¾ cup grated Parmesan cheese (optional)
salt to taste
Directions
If you have some vegetarian soup stock set aside (or care to take the time to make some), use it in this recipe, otherwise warm the water and dissolve a vegetable bouillon cube in it. Chop the vegetables so that they are ready to go when you need them. The onions, garlic, and red peppers will be added together. The tomatoes and zucchini will be added later.
In a large deep dish frying pan, warm the olive oil over medium heat. Sauté the onions, garlic, and red peppers for a couple of minutes, stirring frequently. Add the rice and continue to sauté for another 3-4 minutes, stirring frequently so that all the rice is sautéed. I like to use a rice blend of long-grain brown rice, red rice, black rice, and wild rice. Next add the red wine and stir until it is all absorbed. Turn the heat down to a simmer.
Add the soup stock ½ a cup at a time, stirring frequently until the liquid is absorbed before adding another ½ cup. Keep adding stock (and stirring occasionally) for about 20 minutes, then add the tomatoes, zucchini, and herbs, except for the basil (save that out awhile longer). Continue to add soup stock and continue to cook (and stir occasionally) for another 20 minutes. Then add the basil.
Now it is up to your taste. The rice should remain a bit crunchy (not turn to mush), but just how crunchy depends on what you perceive as done or not done. You can continue cooking the risotto, adding small increments of water/stock for as long as it takes for the rice to reach your idea of “done.” Be careful not to add too much water/stock (you don’t want it soggy). Once you are satisfied with the rice, turn the risotto out into a casserole dish and add the Parmesan cheese, stirring it in well so that it melts throughout. The vegan version of this dish is, of course, without the cheese.
Other vegetables that go well in this dish are green beans, fresh corn cut off the cob, asparagus, peas, carrots (for a bit more sweetness), and green peppers. Mix and match for delightful variations.
Eat well, be well, live deliciously!
Ingredients
1 cup uncooked exotic rice blend
½ cup chopped onion
2 cloves crushed garlic
¾ cup finely chopped red peppers
2 cups finely chopped tomatoes
2 cups finely chopped zucchini
2-3 tbsp. olive oil
¼ cup dry red wine (e.g., a merlot)
5-6 cups soup stock (or hot water with a dissolved vegetable bouillon cube)
¼ tsp. black pepper
3 tbsp. fresh thyme
¼ cup chopped fresh basil
¾ cup grated Parmesan cheese (optional)
salt to taste
Directions
If you have some vegetarian soup stock set aside (or care to take the time to make some), use it in this recipe, otherwise warm the water and dissolve a vegetable bouillon cube in it. Chop the vegetables so that they are ready to go when you need them. The onions, garlic, and red peppers will be added together. The tomatoes and zucchini will be added later.
In a large deep dish frying pan, warm the olive oil over medium heat. Sauté the onions, garlic, and red peppers for a couple of minutes, stirring frequently. Add the rice and continue to sauté for another 3-4 minutes, stirring frequently so that all the rice is sautéed. I like to use a rice blend of long-grain brown rice, red rice, black rice, and wild rice. Next add the red wine and stir until it is all absorbed. Turn the heat down to a simmer.
Add the soup stock ½ a cup at a time, stirring frequently until the liquid is absorbed before adding another ½ cup. Keep adding stock (and stirring occasionally) for about 20 minutes, then add the tomatoes, zucchini, and herbs, except for the basil (save that out awhile longer). Continue to add soup stock and continue to cook (and stir occasionally) for another 20 minutes. Then add the basil.
Now it is up to your taste. The rice should remain a bit crunchy (not turn to mush), but just how crunchy depends on what you perceive as done or not done. You can continue cooking the risotto, adding small increments of water/stock for as long as it takes for the rice to reach your idea of “done.” Be careful not to add too much water/stock (you don’t want it soggy). Once you are satisfied with the rice, turn the risotto out into a casserole dish and add the Parmesan cheese, stirring it in well so that it melts throughout. The vegan version of this dish is, of course, without the cheese.
Other vegetables that go well in this dish are green beans, fresh corn cut off the cob, asparagus, peas, carrots (for a bit more sweetness), and green peppers. Mix and match for delightful variations.
Eat well, be well, live deliciously!
Saturday, July 24, 2010
Tomato, Feta, and Kalamata Olive Salad
This salad is an all-time favorite among my friends. In the summer, when I grow heirloom tomatoes, I eat a version of this salad every night with dinner. If I could grow only one thing in my garden, it would be tomatoes. I grow an assortment of heirloom tomatoes in a range of colors, oranges, yellows, reds, purples, and green zebras. My daughter recently told me that they sell this kind of salad as an appetizer at fancy restaurants for $15 a plate and call it by some upscale name that I can’t remember. I find that hilarious. For a party or barbecue, try making this recipe with a colorful array of heirloom tomatoes. It will be the most popular dish on the table!
Ingredients
6 large heirloom tomatoes, assorted colors
1 c. crumbled Feta cheese
1 c. pitted Kalamanta olives
2 c. chopped fresh basil leaves
4-6 tbsp. olive oil
2-3 tbsp. red wine vinegar
½ c. chopped red onions (optional)
Directions
Slice the tomatoes and lay them in a deep serving platter. Crumble the Feta cheese over the tomatoes. A note about Feta: this cheese can be made from cow milk, sheep milk, and/or goat milk. I like to use the purely goat milk Feta because I prefer the flavor. Scatter olives across the salad. Top with finely chopped basil leaves (and chopped onions if desired). Just before serving, sprinkle the olive oil and red wine vinegar onto the salad so that all parts receive a sprinkle. How much oil and vinegar? It varies depending on how many tomatoes you have (what sizes they are). You don’t want the salad to be too soggy, but you can be pretty generous with the oil and vinegar. I like to chill the tomatoes in advance for this salad.
This recipe is for the royal treatment version of this salad. I frequently make it with just the tomatoes, basil, oil, and vinegar. Left-over tomatoes (that have marinated in the oil and vinegar overnight) are terrific on a bagel with cream cheese for breakfast.
Eat well, be well, live deliciously!
Ingredients
6 large heirloom tomatoes, assorted colors
1 c. crumbled Feta cheese
1 c. pitted Kalamanta olives
2 c. chopped fresh basil leaves
4-6 tbsp. olive oil
2-3 tbsp. red wine vinegar
½ c. chopped red onions (optional)
Directions
Slice the tomatoes and lay them in a deep serving platter. Crumble the Feta cheese over the tomatoes. A note about Feta: this cheese can be made from cow milk, sheep milk, and/or goat milk. I like to use the purely goat milk Feta because I prefer the flavor. Scatter olives across the salad. Top with finely chopped basil leaves (and chopped onions if desired). Just before serving, sprinkle the olive oil and red wine vinegar onto the salad so that all parts receive a sprinkle. How much oil and vinegar? It varies depending on how many tomatoes you have (what sizes they are). You don’t want the salad to be too soggy, but you can be pretty generous with the oil and vinegar. I like to chill the tomatoes in advance for this salad.
This recipe is for the royal treatment version of this salad. I frequently make it with just the tomatoes, basil, oil, and vinegar. Left-over tomatoes (that have marinated in the oil and vinegar overnight) are terrific on a bagel with cream cheese for breakfast.
Eat well, be well, live deliciously!
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