Posts Tagged ‘vegetables’

I’m not sure where I found this one, I think this was on one of the sites featured on SeriousEats. If you grow zucchini this recipe will be even cheaper for you. We rent so I can’t grow a garden. Someday when we have a house I will. I had to purchase the zucchini. I only used one, I had almost 2 cups worth. I flash froze these as well to serve to Eli as a snack. He loved them of course.

Summer Zucchini Bites

Ingredients:

2 c. grated zucchini
2 eggs, lightly beaten
1/2 yellow onion, finely chopped
1/2 c. sharp cheddar, grated
1/2 c. bread crumbs
1/4 c. fresh parsley, finely chopped

Makes approximately 24 mini-muffin sized bites

1. Preheat the oven to 400ºF. Butter a mini-muffin tin, set aside.

2. In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon.

3. Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake for 15-18 minutes or until the top is browned and set.

To freeze: Let them cool, then place on a baking sheet and set in the freezer for 30 minutes. After the time is up you can put them in a Ziplock bag. To reheat, throw them in the microwave for about 20-30 seconds.

I know these aren’t in season yet but I’ve been dying to have these again. It’s been such a long winter! Another simple side dish to go with any meal.

Zucchini and Squash with Onions

1 yellow summer squash

1 zucchini

1 sweet onion

1-2 green onions

salt and pepper to taste (herbs de Provence optional)

olive oil to saute

Cut the zucchini and squash into thin disks. Chop the onion and green onion roughly. Heat your saute pan to medium and put enough olive oil in the bottom to just cover it. Add the zucchini, squash, and onions. Stir to coat all the veggies with the oil. Add seasonings to taste. Stir occasionally and cook until the veggies begin to brown.

This is a simple side dish that goes well with anything. I add a little Herbs de Provence for more flavor. This is entirely optional. You can season these however you like, I love lots of garlic.

Roasted Baby Red Potatoes

1 pound baby red potatoes, quartered

olive oil to coat potatoes

garlic powder, onion powder, smoked paprika, fresh cracked black pepper, herbs de Provence

Preheat oven to 400.

Cut potatoes into quarters and place on a baking sheet. Add the seasonings in the quantity you desire. Pour on enough olive oil to coat the potatoes. Mix oil and seasonings with your hands to distribute everything evenly.

Cook for about 40 minutes or until the potatoes are turning brown.

Another healthy version of a fried recipe. These are baked in the oven. I did this at the same time as the Chicken Fingers. I set the oven at 400 and put them in first while preparing the chicken. It came out perfect. You can double this recipe easily as well if needed.

Garlic Oven Fries

Ingredients
4 medium red potatoes, each cut in 8 wedges
olive oil to coat potatoes
Garlic Powder and pepper seasoned to taste.
Directions
1. Heat oven to 500 degrees.
2. In medium bowl, toss potatoes with oil to coat.
3. Sprinkle with garlic and pepper.
5. Arrange in single layer in pan.
6. Bake uncovered 15 to 18 minutes, stirring once, until potatoes are tender but crisp on outside.

I have wanted to try this recipe for awhile now. Root vegetables are in season now so they are fresh and inexpensive. This was a big experiment on my part since I’ve never tried parsnips or turnips before. I couldn’t find any rutabegas at Safeway but maybe next month I can find some. These came out so tasty. The parsnips tasted like sweet carrots.  My oven tends to run warm so these roasted in about 45 minutes. You can try just about any root vegetable you like. I used carrots, parsnips, turnip, and a whole onion.

Roasted Root Vegetables

Ingredients
2 pounds root vegetables (use potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled andcut into 1-inch pieces

1 medium onion, peeled and cut into 1/3-inch wedges

olive oil to coat the vegetables

fresh cracked pepper, herbs de provence (optional), garlic powder

1 head garlic, separated into cloves and peeled (optional)

Instructions
1. Heat oven to 400 degrees. Place the root vegetables and onion in a roasting pan.

2. Toss the vegetables with the olive oil and season to taste. Do not crowd the vegetables.

3. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.