Archive for the ‘Vegetable’ Category

Root vegetable medley!


Honey roasted root vegetables (adapted from Cooking Light)

2 cups  chopped peeled sweet potato
1 1/2 cups coarsely chopped peeled turnip
1 1/2 cups  chopped parsnip
1 1/2 cups  chopped carrot
1/4 cup tupelo honey
2 tbso olive oil
1/2 tsp  salt
Cooking spray or butter

Preheat oven to 450°. Combine all ingredients in a large bowl and toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35-4o minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

Tilapia with a gazillion capers!


Lightly breaded tilapia with capers

3/4 cup chicken broth
1/4 cup  lemon juice
lots of capers
2 tsp butter
1 tsp olive oil oil
2 (6-ounce) tilapia or sole fillets
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup all-purpose flour

Combine first 3 ingredients. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.

While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Serve sauce over fillets.


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It’s official. I am obsessed with turning root vegetables into delicious oven-baked chips. Perfect with hummus. Perfect alone.

Seriously though. So easy, so healthy, so good. Next time I’m going to make an entire medley of baked root veggies at once. The baking sheet will look like a painting of autumn leaves (!) maybe. Sweet potatoes, carrots, beets, rutabagas…basically, whatever I can find from this list at the Teet.

Baked Parsnip Chips

Preheat oven to 400. Clean and slice 5 parsnips into thin, chip-like pieces. The thinner the better so that they can get crispy without burning. Mix chips in a large bowl with at least 3 tbsp olive oil–just use your judgment to coat all of the pieces. Lay evenly on a baking sheet and sprinkle with salt. Bake for about 15-20 minutes or until chips are browning at the edges.

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detox veggie soup and stuff.

Instead of blogging about the giant baked casserole my mom and I whipped up for Christmas eve (using whole grain linguine…along with about five sticks of butter and four cups of cheese) I decided to go the non-baking route and bring you a recipe for (gulp) veggie-filled detox soup.

WHY??? you ask. For the moment (just temporarily, to be sure) I am carb-ed out. After a weekend of birthday cake, sugar cookies, and several glasses of wine, I am craving green.

Oh. I got a beautiful red electric mixer for Christmas! That’s right, up until now I’ve been using sheer muscle power to whip up all the cookies and goodies you’ve seen here. My arm and back muscles are grateful for this gift. I also received (in the baking category) a glass cake dome, a pastry blender, and an apron, among other things. This could mean I’m almost a REAL baker now, or just 26 and weird. I also got cool and hip non-kitchen related gifts too, really.

Detox soup (Adapted from Chez Us)


1 leek, cut into small pieces
2 cloves of garlic, crushed
4 carrots, scrubbed clean, skins on, chopped
2 turnips, peeled and cut into medium dice
8 cups vegetable cooking stock
1 tomato
2 cups cooked pinto beans
1 small bunch of kale, thinly sliced (optional–I added way too much and it drowned out the other ingredients. Plus, baked kale is just so much better).

Heat a large pot over medium heat with a tablespoon of butter. Add the leek and garlic and sweat over low heat, about 3 minutes, stirring occasionally. Add carrots and the turnips. Cook for about 3 minutes. Add the stock, tomato and pinto beans, simmer over low heat for an hour an a half. Add kale for the last 15 minutes. Season with salt and pepper to taste.

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In honor of decorative gourd season, I decided to overcome my fear of the giant squash.

Well, maybe not the giant squash just yet. Baby steps. So I made a beeline past the behemoth pumpkins and butternut squashes at the farmer’s market in pursuit of something less confrontational. And then I spotted it: a small, green-striped, oblong-shaped squash. It seemed friendly, so I bought it. Naturally, when I got home and carefully placed my new decorative gourd into the fruit basket, I realized I had no idea what I had just bought.

Via a Google image search for “types of gourds,” I finally figured out that I had in my possession a delicata squash. The name itself just makes me feel happy. Delicata. For my first delicata squash attempt, I stuck to a basic buttery, brown sugary, dash of cayenne pepper recipe I found here, sans maple syrup. After one hour…

YUM. Nom nom. I ate one and a little bit of the second, including the skin, which is true to its namesake. The cayenne pepper added a perfect kick.

Happy Sunday. And because I like to be random as frequently as possible, here’s the view from my apartment window, in sepia. In case you were wondering, that is the embassy of Angola, and a tree.


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Pumpkin cornbread

I’m on a pumpkin kick. Nevermind that I shudder at the sight of real pumpkins at the farmer’s market. I’m not ready to buy gourds yet. Single studio living is just not conducive to oversized vegetables. So when I say pumpkin kick, I mean a canned pumpkin kick. I bought organic, does that count?

Last week I made pumpkin hummus for a friend’s BBQ. This week, I bring you pumpkin cornbread.

I like most things sweet, so I will add sugar or honey to the recipe next time. But it’s nice and fall-like as is.

Pumpkin cornbread
1 cup flour
1 cup cornmeal
1 tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 eggs
1 cup pumpkin puree
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses (or 3/4 tbsp brown sugar if you don’t have molasses)

1. Preheat oven to 400°F. Grease 9-inch baking pan.

2. Combine flour, cornmeal, baking powder, salt and spices in a large mixing bowl.

3. In separate bowl, beat eggs and whisk in pumpkin, brown sugar, oil and molasses.

4. Combine pumpkin mixture and blend batter but don’t overmix.

5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned. Serve with butter.

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I really love veggie chips. Sweet potato, beet, carrot…make it a chip and I will eat it. I don’t really care if it’s still technically junk food and loaded with sodium and perhaps mostly comprised of unbleached flour. Whoever thought of turning a vegetable (of the non-russet potato kind) into a chip deserves a big hug. Nothing beats a quick almuerzo de trabajo of pb&j and sweet potato chips on the side.

So the idea of kale chips–REAL, homemade veggie chips–seemed both appealing and frightening. It’s one thing to get a baked vegetable in a bag from the convenience store, quite another to make chips from scratch and expect the result to taste good. But they did. It was easy to make. And we ate them all.

Baked kale chips

1 bunch kale
2 tablespoons olive oil
2 teaspoons sea salt

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.With a knife, carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner if possible (or paper towels). Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes. Watch carefully as the leaves can burn very quickly and suddenly. Eat.

In other news, occasionally I have a false tendency to think I am Chilean and therefore by nature an expert at making pisco sours. Wrong. Wrong.  I tried to impress my friends and ended up concocting a lethal gag-inducing drink with little bits of yolk in it (a pisco sour is supposed to have egg white in it, but obviously not the yolk.) In the process of using a shaker, I got pisco all over my kitchen. Evidently, I would make a terrible bartender, and I should stick to baking. Luckily…one can bake with alcohol. Pisco apple pie? Probably not, but it’s nice to dream. Bye.

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