Archive for category Vegetables
Herbed Pork Tenderloin Dinner (Complete)
Posted by Eileen Devlin in Main Course, Pork, Side Dishes, Vegetables on December 29th, 2009
Ok, so here is my first non-low calorie dinner. Don’t all jump at once! I made this two evenings ago for company and it was an absolute hit as its praises were sung all night. End with the pumpkin-chocolate pie (see previous post) and your legacy has been made. Trust me 
(This serves a party of 6)
For pork tenderloin:
Brush a 3-lb (or equivalent) pork tenderloin with mustard (I did so generously). Sprinkle 3 minced cloves of garlic evenly. Then sprinkle 1/2 tsp each of rosemary and thyme. Bake for approx 1 hour at 350. Slice and serve with pan juices.
For Risotto:
Take 4-6 strips of bacon, chopped and saute with 1 chopped shallot in bottom of a pressure cooker until bacon is crisp [that's right bacon lovers - this one's for you!]. Drain grease. Add drained sun dried tomatoes (about 4 count, snipped), 1 c chopped portobello mushrooms and 2 tbsp olive oil and saute for a few mins. Stir in risotto rice (equivalent to 6 servings). Mix 3/4 c white wine and 2 1/4 c chicken broth and pour over rice. Cover and seal lid of pressure cooker. Heat to medium-high and it should take approx 10 minutes for lid to rock. Cook for an additional 10 mins after that or feel free to undercook to check on rice. When rice is done add some chopped parsley and 1/2 c parmesan cheese if desired.
For cheddar cauliflower (and I thought this was so cool to make):
Wash cauliflower (med head) and remove side leafy pieces. Slice bottom so whole head can sit flat on a pan. Steam whole head for about 15 minutes or until barely done. Mix 1/3 c mayo, 1 tsp tarragon, and 1 tsp fresh lemon juice and coat cauliflower. Pat cheddar cheese onto head and place on baking sheet at 350 for about 10 minutes. Cool for a few minutes and slice into 6 wedges.
And here you have it! I added a small side of baby herb salad with a few spritzes of dressing - bon appetit!
I could not believe how well this dinner turned out – all the flavors complemented each other so well! Oh and if it’s a special treat don’t forget the Riesling!
*No nutritional information available for this meal. I guess ignorance is bliss sometimes!
Pork Casserole with Mushrooms and Kale
Posted by Eileen Devlin in Low Calorie, Main Course, Pork, Vegetables on December 16th, 2009
I saw this recipe and thought, “Hmm. . .interesting.” I love mushrooms but was a bit apprehensive since I’ve never cooked with kale before. I *loved* how this turned out!
What you will need:
1 lb lean boneless pork, cut into thin bite-size strips
2 c sliced fresh mushrooms
1/2 c chopped onion
2 tbsp canola/olive oil
1/4 c all purpose flour
1/2 tsp salt
1/2 tsp dried sage, crushed
1/4 tsp black pepper
2 c fat-free milk
4 c chopped, stemmed fresh kale or swiss chard
2 c cooked wild rice (i used a mix of long grain and wild)
1 tbsp finely shredded lemon peel
1. Preheat oven to 350 and prep a 1.5-2 qt rectangular or oval baking dish. Preheat a skillet over medium-high heat. Add pork and and cook for 2-4 mins, stirring frequently until there is no more pink. Remove from heat and set aside.
2. Add mushrooms, onion, and oil to the same skillet and cook about 5 minutes until vegetables are tender. Stir in flour, salt, sage, and pepper. Add milk all at once and cook until thickened and bubbly.
Stir in pork, kale, cooked rice, and lemon peel.
3. Spoon mixture into baking dish and bake uncovered for 30-35 mins. Let stand for 10 minutes before serving. Makes 6 servings. Enjoy!
Nutritional Information:
Calories: 285
Total fat: 10 g
Cholesterol: 49 mg
Protein: 24 mg
Carbohydrate: 2 mg
Fiber: 3 g
Sodium: 305 mg
Multi-colored chard with dried cranberries and pinenuts
Posted by monicajane in Food, Side Dishes, Vegetables on November 9th, 2009
This chard is from our winter CSA box. It’s so nice to continue getting stuff off the farm locally even though our garden is done.
This is a really nice and easy veggie dish. I simply steamed the chard and added olive oil, pine nuts and dried cranberries. It’s pretty and delicious.
Festive roasted root veggies
Posted by monicajane in Food, Vegetables on October 20th, 2009
Before cooking
I found the recipe that inspired this dish by following Dr. Weil on Twitter. He tweeted this recipe. I pretty much did exactly what he suggested but I only used some of the veggies he suggested. I didn’t include potatoes, as I accidentally used all of them for the potato soup I made and then I forgot the carrots.
The yellow veggie is a beet. I didn’t use red beets.
This is what I did:
2 turnips
5 small parsnips
1 super large golden beet
1 very large red onion cut into 6 large pieces and divided up some
a few sprigs of rosemary
12 cloves of garlic (which I cooked with the veggies from beginning to end unlike Weil’s recipe)
Salt and black pepper to taste
Olive oil to taste
Balsamic vinegar to taste
I mixed everything but the balsamic up at the beginning and then roasted the whole thing in a roasting pan. I added the balsamic towards the end of the roasting time. I’m sorry but I didn’t notice how long it took, maybe and hour or an hour and a half.
Besan and Zucchini vegan frittata
Posted by monicajane in Food, Main Course, Side Dishes, Vegetables on August 21st, 2009
large carrot to illustrate the size of these babies
Ingredients:
Besan Flour 1 cup (I put two cups but it was way too heavy…though tasty)
3 medium Zucchini grated in a food processor (or one huge one that got forgotten in your garden)
1 medium red onion grated in a food processor
1 tsp cayenne
1 tsp red chili flakes
1 tsp dry mustard
1 tsp cumin
1 tbls coriander
3 tbls pesto
1 tsp garlic powder
Olive oil to cook the batter in
Salt to taste
The flour and the batter when it's ready for the pan
Mix all ingredients up. No liquid is necessary as the grated zucchini emit plenty to moisten the flour. I made the mistake of adding too much flour because there was so much water from the zucchini I thought it would need it, but the texture would have been much nicer with a lighter batter. This was an experiment so I had no idea how it would turn out.
In the pan
I cooked it on medium heat for 20 minutes on both sides. I think that if you use the lesser amount of the besan flour it will require less time to cook.
fully cooked and a wee bit mangled
The flavor was delightful, though the texture as stated above was a bit heavy.
Enjoy.
Sweet potato and cilantro salad
Posted by monicajane in Side Dishes, Vegetables on August 9th, 2009
I get very few to no responses on my veggie dishes. It sort of bums me out. I’m an enthusiastic meat eater but I love wholesome food in general and veggies of all kind play a key role. All the veggie dishes I’ve posted are really awesome. If you’re not accustomed to eating them I hope you might consider trying.
I also have a besan (garbanzo bean flour) and zucchini pancake I wanted to make but I’m wondering if I should bother posting it?? It’s essentially a main course in the same vein as a frittata, except it’s vegan. Let me know. I do have one other veggie side dish already written up for tomorrow in any case.
Anyway, this post is a nice alternative for sweet potatoes which are often served in very heavy fashion with lots of butter and sugar, etc. If you like sweet potatoes as much as I do then tasting their natural flavor in their simplicity becomes key.
This salad has a dressing that is distinct but remains light.
Ingredients:
2 large sweet potatoes cut into large bite size cubes. (I left the skins on as they are very high in nutrients. You can, of course, peel them if you prefer)
1/2 a bunch of cilantro
4 green onions, whites and greens chopped up
3 tbls of olive oil
1 lime (all the juice)
1 tsp chili powder (I actually used a mixture called Mapuche Spice, inspired by the people of the Arauncania region of Chile. I have no idea how easy it is to find this mixture. I picked it up in a fun shop near my home. It’s nice on all sorts of things and isn’t too hot. The actual ingredients are: cacho de cabra chile, coriander seeds, and cumin)
1/2 tsp cumin
Salt to taste
I cut up the potatoes and cooked them for 5 – 7 minutes in boiling water. You want to make sure not to overcook the potatoes or they will become mushy and not at all suitable for this salad. Soft and firm is what you’d like to go for.
While the potatoes are cooking mix the olive oil, juice of one lime, and the spices in a little jar or glass.
Drain the potatoes and let them cool. You could alternately make this salad warm if you prefer.
I coarsely cut up the cilantro and sliced the green onions and once the potatoes were cool I put them on the potatoes and tossed with the dressing as well.
Yum.
Simple yellow squash
Posted by monicajane in Food, Side Dishes, Vegetables on August 4th, 2009
Ingredients are minimal in this tasty and easy dish.
4 yellow squash
Fresh garlic diced — to taste–I always use a lot
can of whole or diced tomatoes — if you use whole tomatoes as I did here I smashed them one at a time with my hand as I put them into the dish (yeah, I like to get dirty in the kitchen.) I didn’t want there to be lots of extra water/juices in this dish and since the squash lets off lots of water too while cooking, I only put in the tomatoes and not the juices. I saved the juices in the refrigerator to use in something else. Waste not want not.
Salt to taste
Red chili flakes
Olive oil
Fresh basil
Browned garlic in olive oil, tossed in sliced squash and turned the heat up high. Tossed the squash around on the high heat until it started looking a bit wilted. Crushed the tomatoes one by one into the squash. Kept heat high in order keep the liquids coming out of the veggies evaporating.
Toss in salt and red chili flakes to taste as well as the basil. This dish was made before my basil was proliferating in my garden as it is now, so I used my frozen pesto from last year which I use in all things that call for basil off season.
Roasted Beet Salad
Posted by monicajane in Food, Side Dishes, Vegetables on August 2nd, 2009
This is a very easy and tasty salad.
I used two very large beets, but as you can see it’s still a relatively small salad. Good for two to four servings depending on size. I don’t generally feel inclined to pig out on beets even though I love them.
I cut off the tops and the bottom and placed them in a baking dish bottoms down.
I roasted the beets at 450 for about an hour and a half. Roasting time will vary according to the size of the beet. They are done when the skin is wrinkly and starts to come apart from the flesh of the beet at the top. The bottom of the beet the skin generally remains attached.
Let the beets cool for a while and then peel and cut them in large bite size pieces and place in a bowl.
I added:
red onion sliced in half-circles.
Whole mint leaves.
Olive oil
Balsamic Vinegar
Salt and pepper
All those ingredients can really be used to your taste. I didn’t measure anything, I simply tossed them in until it looked and tasted good.
Below is a before picture of the beets. As you can see they are very large. They did not come with greens which is a great shame as beet greens are delicious too, though, in general, you eat them separately.
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