Cooking, Recipe and Food Blog
Everybody knows just how difficult it is to convince most children to eat their vegetables. For many families, it can be an outright battle of wills between parent and child. With parents who only want their children to eat healthy on one side and children who see vegetables as alien threats to their taste buds on the other, both can end up as losers if they fail to reach a happy compromise.
Oven roasted ratatouille is a pleasing dish which brings out the taste of the vegetables. Enjoy their succulent sweetness combined with a touch of aromatic rosemary.
Serves 6
Ingredients:
1/4 cup extra virgin olive oil
1 large eggplant, cut into 4cm pieces
2 zucchinis, trimmed and coarsely chopped
2 red onions, cut into wedges
1 red capsicum, seeded and cut into 4cm pieces
1 yellow capsicum, seeded and cut into 4cm pieces
5 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary
6 medium sized Roma tomatoes, quartered
1/4 cup chopped fresh continental parsley
Salt and freshly ground pepper to taste
Preheat the oven at 200C. Pour the oil into a large baking dish and heat it in the oven for five minutes. Remove from the oven and add the eggplant, zucchini, onion, capsicums, garlic and rosemary. Toss until the vegetables are coated in oil. Place the tomatoes on top. Bake it in the oven or thirty to forty-five minutes or until the vegetables are tender. Remove it from the oven once again and season it with salt and freshly ground pepper. Stir in the parsley before serving.
Image from avlxyz
Quick and easy Greek pasta is a delectable recipe which you can prepare in minutes. Use any type of pasta if desired. I prefer using white wine instead of vinegar because of its aromatic flavor. I also like the way it enhances the taste of the tomatoes. Chili flakes or chili oil are great additions which can liven up the dish even more.
Serves 4
Ingredients:
1 Â 8 oz. package spaghetti
1 10 oz. bag fresh spinach
1 small head of cabbage, quartered
1 8 oz. pack sliced fresh mushrooms
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 14.5 oz. cans diced tomatoes
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 6 oz. can sliced black olives, drained
Extra-virgin olive oil, or as needed
2 ounces crumbled feta cheese
Salt and freshly ground black pepper to taste
Crumbled feta cheese, for garnish
Fresh basil leaves, for garnish
Cook the pasta in a large pot of salted boiling water until it is al dente or according to package instructions. Drain and set aside.
In a large saucepan, heat the 1/4 cup of olive oil over medium flame. Cook the spinach and mushrooms in hot oil for ten minutes or until they give off moisture.  Add the red wine vinegar and the balsamic vinegar. Set the flame to high and bring it to a boil. Stir in the tomatoes, basil, parsley and black olives into the boiling vegetable and vinegar mixture. Reduce the heat to low and simmer it for another 10 minutes or until all the flavors come together. Stir occasionally.
Add the cooked pasta to the tomato and herb mixture and gently toss to coat the pasta. Continue to simmer it for another ten minutes or until the flavors bend together. Season it with salt and freshly ground black pepper. Drizzle more olive oil if desired. Stir in the 2 ounces of feta cheese. Divide the pasta among individual plates or place it on a serving platter. Sprinkle some feta cheese over the plated pasta and garnish with basil leaves. Serve immediately with garlic bread.
Image from: little blue hen
Baked mushrooms with thyme and white wine is an aromatic recipe which would make a great appetizer or tapas. Serve it with crusty bread along with some balsamic vinegar. You may add a pinch of paprika for more spice.
Serves 2
Ingredients:
1 1/2 tablespoons minced onion
1 teaspoon minced garlic
1/4 teaspoon dried thyme
1 1/2 tablespoons white wine
1 tablespoon olive oil
8 ounces fresh mushrooms, seeded and quartered
Salt and pepper to taste
Preheat the oven at 375F/190C and then lightly grease a covered baking dish with oil.
In a large bowl, combine the garlic, onions, thyme, white wine and olive oil. Whisk until well combined. Add the mushrooms and gently toss to coat them. Season it with salt and pepper to taste.
Transfer the mushroom and marinade mixture to the greased baking dish. Cover and bake it for 35 minutes or until the mushrooms are soft and cooked. Stir occasionally. Remove from the oven and let it stand for 2 minutes. Spoon the baked mushrooms into a bowl or serving platter. Add more salt and pepper if desired Serve immediately.
Photo Courtesy Of: abyssalmissile
Brunch strata is a cheesy vegetable dish with a little bit of creaminess. Its many ingredients give out various tastes and qualities.
It is a breakfast/brunch dish which can be served with salad to serve as a light afternoon or evening meal. You may do away with the ham for a vegetarian version.
Serves 16:
Ingredients:
3 cups sliced fresh mushrooms
3 cups chopped zucchini
2 cups cooked ham, cubed
1 1/2 cups chopped onions
1 1/2 cups chopped green pepper
2 garlic cloves, minced
1/3 cup vegetable oil
2 8oz. packages cream cheese, softened
1/2 cup half-and-half cream
12 eggs
4 cups day-old bread, cubed
3 cups shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for two to three minutes or until fragrant and the onions are soft. Add the mushrooms, zucchini, ham and green peppers. Cook them for six to eight minutes or until the vegetables are tender, but crunchy. Transfer them on a plate with paper towels to drain the excess oil. Set aside.
Place the cream cheese and cheese in a large mixing bowl. Beat it by hand or using an electric mixer until it becomes smooth. Gradually beat in the eggs. Add the bread, Cheddar cheese and the sautéed vegetables.
Season it with salt and pepper to taste.
Grease two 11x7x2 baking pans or dishes. Transfer the vegetable mixture into these greased pans. Bake them uncovered for 30-40 minutes at 350F or until a small knife comes out clean and the top is golden brown. Remove from the oven and let stand for 10 minutes before serving.
Image from: ImNotQuiteJack
We often see green tomatoes as inedible because they are not ripe enough. This applies to tomatoes that have just sprouted on the vines. Green tomatoes are best eaten when it have a faint tinges of red blush. It means that it is “ripeâ€, these interesting tomatoes barely turn red, and they just “blush†a bit. They have a firm texture, a tad of acidity and light tomato flavor.
Serves 4
Ingredients:
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Wash the tomatoes and then dry them with a towel or using paper towels. After, cut off the ends and discard them. Slice the tomatoes into half inch thick rings.
Place the eggs and the milk in a medium sized bowl. Whisk until well combined. Put the flour on a plate and then combine the cornmeal, breadcrumbs, salt and pepper in another plate.
Dredge the sliced tomatoes in flour. Dip it into the egg and milk mixture and then coat with breadcrumbs. Shake off the excess.
Heat the oil in a large skillet over medium heat. Cook the tomatoes in batches, depending on the size, so that they do not crowd the pan. The tomatoes should not touch each other. Fry them 3-5 minutes or until they are golden brown. Flip them over at least once.
Transfer the fried green tomatoes to a plate lined with paper towels to drain the excess oil. Arrange them on a platter and then serve immediately.
Image from Vagabond Shutterbug
Czech stuffed green peppers is a meal in itself. It has rice, beef and a handful of aromatic herbs. The tomato based sauce brings all the flavors together. Add some chili for some spice or even some cheese to make each bite a delightful treat.
Serves 8
Ingredients:
8 green bell peppers
1 onion, chopped
2 pounds lean ground beef
1 cup cooked rice
1 egg
1 tablespoon chopped fresh parsley
Salt and pepper to taste
For the sauce:
1/3 cup vegetable oil
2 large onions, chopped
2 28 oz. cans whole peeled tomatoes
3 whole peppercorns
3 whole allspice berries (optional)
1/2 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried marjoram
Salt and pepper to taste
1 cup sour cream
Preheat the oven at 350F and slightly grease a large roasting pan with oil. Slice off the tops of the bell peppers and then scoop out the seeds and membranes with a spoon; discard.
Heat a tablespoon of oil in a small skillet over medium heat. Sauté the onion for 3-5 minutes or until it becomes translucent. Place the cooked onions in a large bowl. Add the ground beef, cooked rice and eggs. Mix until well combined. Season it with parsley, salt and pepper. Get a piece of bell pepper and fill it with the rice and beef mixture. Place it on the greased pan. Repeat this for the remaining ingredients.
To prepare the sauce, heat the remaining oil in a large saucepan over medium heat. Sauté the onions for 3-5 minutes or until they are soft. Add the tomatoes, peppercorns, allspice berries, ground allspice, oregano, marjoram, salt and pepper. Simmer it for fifteen minutes or until the tomatoes are very soft. Pour the sauce over the peppers in the roasting pan. Cover and bake them for an hour and a half. Remove the peppers and place them on a platter or individual plates.
Place the sauce and the drippings from the pan in a blender or food processor. Blend it for a minute or until it becomes smooth. Return it to the saucepan and heat it over medium heat for two minutes or until heated through. Stir in the sour cream. Pour the sauce over the peppers or serve it on the side.
Image from jronaldlee
Easy arugula salad is a delicious salad dish which can be prepared in minutes. It has a mix of bitter, sour and sweet tastes and variety of textures. You may add fruits such as grapes or strawberries if desired. Serve with meats or a glass of wine.
Serves 4
Ingredients:
4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
Salt and freshly ground pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado – peeled, pitted and sliced
Place the arugula, cherry tomatoes, pine nuts, oil, vinegar and Parmesan cheese in a large plastic bowl with a lid. Season it with salt and pepper to taste. Cover and shake to blend all the ingredients or gently toss to combine. Serve in a bowl or distribute it among individual plates. Top with avocado slices before serving.
Image from kirybabe
Floret salad is a delicious cold salad dish with a lot of crunch and a variety of textures. Make sure not to overcook the vegetables, so that they won’t crumble. Feel free to add sliced hard boiled eggs if desired. You can also use different kinds of dried fruit and nuts too.
Serves 2
Ingredients:
2/3 cup fresh cauliflower, cut into florets
2/3 cup fresh broccoli, cut into florets
2 tablespoons chopped red onion
2 tablespoons raisins
2 bacon strips, cooked and crumbled
3 tablespoons mayonnaise
5 teaspoons sugar
1/2 teaspoon white vinegar
Salt and ground white pepper to taste
2 tablespoons whole cashews
Steam or blanche the cauliflower and the broccoli for five minutes or until they are cooked and crisp. Place them in a large mixing bowl. Add the onions, raisins and crumbled bacon.
In a small bowl, combine the mayonnaise, vinegar and sugar. Whisk well. Season it with salt and ground pepper to taste.
Spoon the mayonnaise mixture into the bowl of vegetables. Toss until the vegetables are coated. Cover the bowl and refrigerate it for at least an hour or up to overnight. Sprinkle cashews over it before serving. Serve chilled.
Image from irrational_cat
Alla checca pasta is a delectable pasta dish which can be prepared in a jiffy. All you have to cook is the pasta, toss in the sauce and you are all set. You may add some chili flakes to give the dish some kick.
Serves 4
Ingredients:
5 large tomatoes, seeded and diced
6 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 cup olive oil
Salt to and freshly ground white pepper to taste
2 tablespoons grated Parmesan cheese
1lb. pasta
Place the tomatoes, garlic, basil and olive oil in a medium sized bowl. Season it with salt and pepper. Stir. Cover the bowl with a lid or plastic wrap. Let it sit for at least two hours or refrigerate it overnight.
Cook the pasta in a large pot of salted boiling water according to package instructions or until it is al dente. Drain well. Transfer it to a large bowl or pot. Add the tomato mixture over the hot pasta. Gently toss. Divide it among individual plates and top them with Parmesan cheese. Garnish with basil leaves before serving.
Image from citymama
Grilled antipasto is a bestseller at parties or cocktails. It is a great dinner starter or after snack. If you have a raclette set, your guests may grill their own vegetables along with cheese, ham and other cold cuts.
Serves 4-5
Ingredients:
1 large red bell pepper
1 large yellow bell pepper
3 large eggplants, sliced
1 large zucchini
2 large white onions, peeled and cut into half
10 pieces fresh button mushrooms, stems removed
Crusty bread, sliced in 1/2 inch thick slices
Olive oil
Salt and freshly ground pepper to taste
Place all the vegetables on a tray. Drizzle them with olive oil and generously season it with salt and pepper.
Next, preheat the grill and wipe the rack with olive oil. Grill the bell peppers over hot coal or high heat for 6-8 minutes per side or until they are charred. Set aside for five minutes and let it cool. Scrape off the charred skin.
After, grill the eggplant and zucchini slices for 3-5 minutes on each side until they are lightly browned and soft. Pierce them with a skewer to test doneness.
Caramelize the onions by grilling them for ten minutes on each side. The mushrooms go next. Cook them for around five minutes or until tender. Lastly, grill the bread until it is toasted.
Arrange the grilled vegetables on a serving platter and serve with the toasted bread, olive oil and balsamic vinegar on the side.
Photo Courtesy Of: Rubber Slippers In Italy
Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.
Serves 8
Ingredients:
60g butter
2 teaspoon caraway seeds or cumin seeds
2 bunches baby carrots, trimmed and peeled
750g parsnips, trimmed, peeled and quartered lengthwise
1 tablespoon red wine vinegar
Salt and freshly ground pepper to taste
Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.
Photo Courtesy Of: Â Jon Mountjoy
Tamarind, tomato and cucumber salad is a wonderful side to roasted or grilled dishes. This crunchy salad has a bit if spice plus a hint of sweet and sour taste from the tamarind.
Serves 6
Ingredients:
2 teaspoons tamarind puree
1 tablespoon brown sugar
1 tablespoon hot water
250g cherry tomatoes, quartered
1 cucumber, finely chopped
1 red onion, finely chopped
1/4 cup fresh coriander leaves, coarsely chopped
Salt and ground white pepper to taste
Place the tamarind puree, sugar and water in a small bowl. Mix well. Season it with salt and pepper.
Next, combine the tomatoes, cucumbers and onions in a medium sized bowl. Add the tamarind mixture and toss until the vegetables are coated. Refrigerate for at least thirty minutes.
Add the coriander before serving. Serve chilled.
Photo Courtesy Of: wEnDaLicious
Couscous salad is a delicious dish which goes well with meat. If you do not have dried apricots, you may use raisins or dried cranberries instead.
Serves 8
Ingredients:
2 cups chicken stock
2 cups couscous
1 tablespoon olive oil
75g chopped dried apricots
2 cups baby spinach leaves
75g blanched, lightly roasted almonds or pistachios
75g feta cheese
75g roasted red capsicum, cut into small strips
Place the apricots and chicken stock in a medium sized saucepan over high heat. Bring it to a boil. After, remove from heat and add the couscous and the olive oil. Cover the pan for five minutes. Allow the couscous to absorb the oil.
Meanwhile, roughly chop the baby spinach leaves, almonds and feta cheese. Once the couscous has rested, transfer it to a salad bowl. Add the baby spinach leaves. Let it stand for 10-15 minutes. After, stir in the almonds, feta cheese and capsicums. Gently toss until combined. Serve immediately.
Photo Courtesy Of: Â jules:stonesoup
Vegetable korma is a delicious vegetable curry recipe that you will love. You may use other veggies such as broccoli, cauliflower and mushrooms if desired. Feel free to add some chili for some spice. You may serve it with roti or rice.
Serves 4
Ingredients:
1 tablespoon olive oil
1 brown onion, chopped
1/4 cup curry paste
2 large potatoes, cut into cubes
600g butternut pumpkin, peeled, seeded and cut into cubes
3 baby eggplants, sliced
2 large tomatoes, roughly chopped
1 cup vegetable stock
1 cup green peas, frozen or canned
Heat the oil in a large frying pan over medium heat. Sauté the onions for 2-3 minutes or until they are soft and translucent. Add the curry paste and cook it for one minute or until it becomes fragrant. Add the potatoes, pumpkin and eggplant. Stir until the vegetables are coated with curry paste. Pour in the vegetable stock and add the tomatoes. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for 8-10 minutes or until the vegetables are tender. Add the green peas. Cook it for another 2-3 minutes or until the peas turn bright green. Transfer it to a large bowl or individual bowls. Serve immediately.
Photo Courtesy Of: Â Shoshanah
Sweet potato latkes is a delicious appetizer that you can serve as finger food during potlucks or parties. You can make them ahead of time and just reheat them before serving. Make sure to drain the excess oil using paper towels to keep the latkes crispy because too much oil absorption can make them soggy.
Makes 40
Ingredients:
500g sweet potato, peeled, coarsely grated
1/2 cup cornflour
2 shallots, ends trimmed and thinly sliced
1 egg, lightly whisked
1/4 cup olive oil
Sour cream for serving
Sweet chili sauce for serving
Fresh coriander leaves for serving
Place the sweet potato in a large mixing bowl. Add the cornflour, shallots and eggs. Mix well. Next, heat two teaspoons of oil in a large non-stick frying pan over medium heat. Fill a spoon with a potato mixture and place it in the frying pan. Repeat this to make eight latkes. Press them down using a spatula. Fry them for 2-3minutes per side or until they are golden brown. Transfer them to a baking tray or large plate lined with paper towels. Do this for the remaining sweet potato mixture. Â Put the cooked latkes on a serving platter. Top them with a dollop of sour cream and drizzle them with sweet chili sauce. Garnish with coriander leaves before serving. Serve immediately.
Photo Courtesy Of: Â idovermani
Green minestrone uses basic green vegetables to make up a delicious and healthy soup to warm up a chilly day. Use other veggies like spinach or add green bell peppers if desired.
Serves 4
Ingredients:
2 teaspoons olive oil
1 brown onion, finely chopped
4 garlic cloves, crushed
1/4 of a medium sized cabbage, outer leaves removed and finely shredded
4 cups water
1 teaspoon Vegetable Stock Powder
1 400g can cannellini beans, rinsed and drained
1 large zucchini, trimmed and cut into bite-sized pieces
250g broccoli, trimmed and cut into small florets
200g green round beans, trimmed and cut into bite sized pieces
1/4 cup chopped fresh continental parsley
2 teaspoons finely grated lemon rind
Salt and pepper to taste
Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions for two to three minutes or until it becomes fragrant and the onions are translucent. Add the cabbage and stir-fry it for two minutes or until it wilts slightly.
Pour the water into the saucepan. Add the vegetable stock powder and cannellini beans. Set the heat to high and bring it to a boil. Stir occasionally. Reduce the heat to low and let it simmer for five minutes.
Place the zucchini, broccoli and green beans in the saucepan. Let it simmer for five minutes or until the broccoli is bright green. The vegetables must be tender but crisp. Do not overcook. Â Season it with salt and pepper to taste.
Put the parsley and the lemon rind in a small bowl. Mix well. Ladle the soup into individual bowls and sprinkle it with the parsley and lemon rind mixture before serving. Serve immediately.
Photo Courtesy Of:Â Â jyri
Sun-dried tomato pasta is a yummy meatless dish that you can enjoy for lunch or dinner. Â Toss in some grilled chicken or other vegetables if desired. You may also add chili flakes if you want a spicier dish.
Serves 2-3
Ingredients:
1/2 cup olive oil
1 1/2 garlic heads, finely chopped
500g sun-dried tomatoes in oil, chopped
12 pieces anchovy stuffed green olives, sliced
10 pcs button mushrooms, chopped finely
100g capers in vinegar, drained
1 cup tomato paste
1/2 cup loosely packed basil leaves, chopped
200g angel hair pasta
Freshly grated Parmesan cheese for serving
Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain and set aside. You may drizzle it with some olive oil and toss to avoid sticking.
Heat half of the oil in a medium sized saucepan over medium heat. Sauté the garlic for three minutes or until it is golden brown. Add the sun-dried tomatoes, olives, mushrooms and capers. Cook it for another two minutes.
Place the tomato paste in the pan and let it cook for 10-15 minutes. Add the rest of the oil and the basil leaves. Mix well and season it with salt and pepper to taste. Toss in the cooked pasta. Transfer it to a serving plate or individual plates. Sprinkle it with freshly grated Parmesan cheese and serve immediately.
Photo Courtesy Of: Â Waldo Jaquith
Grapes and dill salad is a versatile salad dish that you can serve for fancy dinners. It also makes a great to go lunch. For this recipe we used baked chicken, but you may also use roasted chicken for a stronger flavor.
Serves 6
Ingredients:
1lb. boneless chicken breast
1 cup water
Celery leaves
300g seedless green grapes, rinsed and halved
1/2 cup roasted pecans, roughly chopped
1/2 cup diced celery
1/2 cup chopped fresh dill leaves
1/2 cup sour cream
3/4 cup mayonnaise
Salt and freshly ground pepper to taste
Preheat the oven at 350F and lightly grease a shallow baking dish with oil.
Next, rinse the chicken under running water. Drain and pat dry using paper towels. Place them on the greased baking dish. Pour in the water and put half of the celery leaves. Cover the dish with aluminum foil. Bake the chicken for30- 40 minutes or until it is tender. Let it cool completely. Toss once in a while, so that the chicken absorbs the oil. Strain and set aside the drippings.
Once the chicken is already cool, cut them into cubes and place them in a large mixing bowl or salad bowl. Add the grapes, pecans, celery and dill. Mix well.
In a small bowl, combine the sour cream, mayonnaise and reserved chicken drippings. Mix well and then add it to the bowl with the chicken and grapes mixture. Toss until well combined. Season it with salt and pepper.
Cover the bowl of salad and refrigerate for at least four hours before serving. Serve chilled.
Photo Courtesy Of: acme
Stir-fried vegetables in black bean sauce is a quick and easy dish that you can prepare in minutes. The black bean sauce and kecap manis compliment the different tastes of the vegetables. Make sure not to overcook them because we want them to remain crunchy. If you have the time, you can cook the vegetables in batches.
Serves 4
Ingredients:
1 tablespoon peanut oil
150g snap peas, trimmed
400g gai lan, coarsely chopped
200g green beans, trimmed and cut into 2 inch pieces
1 small head broccoli, cut into florets
4 cloves garlic, sliced thinly
1 fresh red chili, chopped finely
2 medium zucchinis, sliced thickly
2 tablespoons black bean sauce
1 tablespoon kecap manis or fish sauce
1 teaspoon sesame oil
1/2 cup unsalted roasted cashews, chopped coarsely
Heat the peanut oil in a wok or large frying pan. Add the snap peas, gai lan stems, green beans,
broccoli, garlic, chili and zucchini. Stir-fry them for 6-8 minutes or until they are tender. Stir in the black bean sauce, sesame oil, kecap manis, nuts and gail lan leaves. Cook it for another 2-3 minutes or until the leaves wilt. Transfer it to a serving plate and serve immediately.
Photo Courtesy Of:   S.³