Vegetables Archives – Page 3 of 10

Make the Most of Avocado Toast

Let’s talk dollars and sense.

Food fads crack me up. How does a particular food suddenly rocket to stardom and command outrageous prices at restaurants? Take avocado toast for example. As far as simple meals go, I enjoy it as much as the next person, but it didn’t have to become an expensive brunch offering at a chic bistro to get me to pay attention. My mother-in-law has been making it at home for 60 years. Well, we’re Californians, so what can I say? Avocadoes have always been pretty mainstream here, haven’t they?

Okay everyone, I understand that going out for breakfast can be a fun treat, especially if you haven’t been out for a while. Why not order something requiring a little more labor like eggs benedict or Belgian waffles? Cuz for my money, I would prefer to make my own avocado toast and eggs for $1.50 and spend the rest on a nice bottle of champagne. Who’s with me?

Can You Make an Effortless Benedict? You don’t have to be intimidated in the kitchen. I can help.

You Can Make Lentil Stew Without a Recipe

The possibilities are endless with lentils.

When a teenager, I expressed an interest in making lentil stew, so an older friend gave me a recipe that she liked. It called for saffron or curry powder and indeed it was delicious. The second time I prepared it, I decided to use basil and oregano instead. My friend firmly objected, “Nooooo!” Years later I was served a completely different version that contained only garlic, water and lemon juice. It was also tasty. When I told another friend about it, she also objected, “No, no, no, no.” I’m not sure why so many people seem to think there is only one way to prepare a particular food item and certainly you are allowed to have a personal preference. I find many different preparations desirable, which is why I don’t peddle recipes. Cooking without a recipe is so much more fun.

Usually I start by sautéing in olive oil: a combination of chopped onion, celery and carrots. If I have some potatoes, I might toss some of those in as well. Add some minced garlic and then some liquid: water, vegetable or chicken stock. Pour in as many lentils as you like, season with herbs or spices and let it all simmer until tender, about 25 minutes.

How should you season them? With saffron or curry powder? Sure. What about adding tomato, basil and oregano instead? Why not? (Tomato or any other acidic ingredient should go in at the end, BTW. Otherwise the legume may not get tender.) I always salt at the end too.

How thick should it be? I like a thick stew, so I use nearly a 1 to 2 ratio of lentils to liquid. But the version I had that contained only garlic, water and lemon juice was very thin, using less than a 1 to 4 ratio of lentils to water. It was also fantastic. So experiment and have some fun. I really don’t think you can go wrong with lentils. You can always add more liquid if it’s too thick and more seasoning if it needs it. Be sure to season with enough salt at the end and maybe hit it with some olive oil and parmesan or fresh herbs before serving. The possibilities are endless! For more ideas on lentils, Watch Lentils and Rice Partner for a Pantry Party.

Do you have a favorite preparation you would like to share? We would love to hear from you in the comments. Are you enjoying cooking without a recipe? Let us know and please share this post by clicking one of the links below.

Miso Probiotic Salad Dressing to Make You Sing

Incorporate more probiotic foods for a healthy gut.

Healthy homemade salad dressing is simple. Maybe you’ve been making your own for a while, but have gotten into a rut making the same one all the time. Why not shake things up a bit using miso paste? The umami flavor with probiotic properties will make you sing.

For a quick lunch portion for two, I usually crush a clove of garlic with a pinch of salt in my mortar with my pestle and then whisk the other ingredients in with a fork. For a larger amount, I might press the food processor into service. Either method works.

Basic Ingredients:

garlic
pinch of salt
shiro (white) miso paste
lemon juice or rice vinegar
olive oil

What are the proper proportions of ingredients? As I always say, experiment and taste along the way to see what you find appealing. I begin with a pinch of salt because it helps break down the garlic clove when crushing with a pestle. (But don’t overdo it because miso is already salty.) I might start with a tablespoon or so of miso and the juice of a small lemon and then drizzle a couple tablespoons of olive oil in while whisking. Taste and see what adjustments you would like to make.

What other variations might you come up with? Crushed ginger root is a nice addition, as is a bit of sriracha or soy sauce. Maybe a drop of sesame oil?

What should you put in the salad? What’s in your refrigerator? I think this is delicious with cabbage alone, but any number of ingredients pair well with this dressing. Toss it with some chicken or nuts for protein and maybe some leftover whole grains to bulk it up.

For more salad inspiration, read Salad Rules Are Made to Be Broken.

One Skillet Bacon and Scallops

Invest in flavor, not labor to enjoy cooking without a recipe.

Ever had bacon wrapped scallops? They’re delicious, but I am not big on personally wrapping little bite sized portions of food. So here’s my shortcut: cook the bacon first and sprinkle it on top of the sea scallops. Done and done. Cooking without a recipe is that simple.

scallops, roasted potatoes, greens and mashed yams on a white plate with a fork. Red wine, garlic and orange napkin in the background

I keep bacon in the freezer, so it’s easy to cut off an inch after letting it sit out for about ten minutes. After chopping it up, I cooked it in a stainless steel skillet with a touch of grapeseed oil. I scooped the finished bacon out with a slotted spoon and let it drain on paper towels. This bacon was pretty lean and I didn’t cook very much of it, so the fat that remained in the skillet was just enough to cook the scallops in.

Make sure you dry your scallops well before seasoning and putting them into the hot skillet. You want them to sear, not steam. They only take a couple of minutes to cook on each side over high heat. They should release easily from the pan when they’re ready to turn over. Be sure not to overcook them so they remain tender. These are the basic principles for cooking scallops without a recipe.

Let the scallops rest on a plate while you pour some white wine into the skillet and scrape up all the brown bits as it reduces. You could pour that over the scallops if you want to or top one of your side dishes with it. Finish with a drizzle of truffle oil if you like. Are you hungry yet?

What will you serve with your seared sea scallops? How about turning a Caesar Salad into an entrée by topping with scallops? Learn How to Make Legendary Caesar Salad next.

Strong to the Finish ‘Cause I Eats Me Spinach

Are you eating 30 different plants per week?

I am always looking for ways to eat more vegetables. The simplest preparation is often the best. But what do you do if someone in your family objects? Find a way to sneak them in such as in these chicken spinach enchiladas. It’s a simple way to learn how to eat more vegetables when you don’t like them.

Realizing I had some spinach that needed to be eaten, I asked a reader what I should do with it. She suggested stuffing mushrooms or chicken breasts with it. Although that sounded delicious, I didn’t have either of those items on hand. I did, however, have some leftover chicken pieces in the freezer. So I was inspired to pair that with the spinach inside enchiladas. With enough sauce and cheese, I’m sure you could get even the pickiest eater to eat these.

Enchiladas with roasted broccoli and carrots on a white plate

Bonus points if you get your fussy eaters to eat broccoli and carrots too. I decided to roast them in the oven with chopped garlic until fork tender while the enchiladas were baking. What else might you season them with? I simply sprinkled everything with green onions at the end.

chopped spinach, carrots and broccoli florets on a wooden board with half a red onion. Mortar and pestle in background with small light blue bowl and aluminum caddy filled with bottles of vinegar and oil

Do you get excited about the variety of colors in vegetables like I do? I keep reading that eating 30 different plants per week contributes to a healthy gut microbiome. This is part of why I don’t necessarily tout nutrients of one particular vegetable over another. Variety is key. How many plants are you eating per week? I can help you learn how to eat more vegetables when you don’t like them.

Preparing the Enchiladas

I sautéed the chopped spinach in olive oil with chopped red onion just until wilted and then tossed the chicken pieces into the skillet. After pouring a little green enchilada sauce into a glass baking dish, I put a slice of swiss cheese on each soft corn tortilla before adding the chicken/spinach mixture and rolling the tortilla, placing seam side down into the casserole dish. I topped with sauce and grated cheddar cheese before baking 30 minutes at 350.

These were delicious and Michael didn’t even notice the spinach until I told him what was inside. I don’t really like taking pictures of bites of food, but here’s one just so you can see what the inside looked like:

Two enchiladas with roasted broccoli and carrots on a white plate surrounded by orange napkins. One enchilada has been cut into with a knife and a bite sits on a fork

For a simple shortcut and tips, please read The Whole Enchilada Two Ways. Which vegetables would you like to serve more often in your household?

How to Cook Dark Leafy Greens

Cook irresistible dark leafy greens every time.

Are you trying to get your family to eat more dark leafy greens? Learn how to cook them in a way they can’t resist. Combine collards or kale with a whole grain of your choice and something savory like sausage for an easy one pot meal. That’s how to eat more vegetables when you don’t like them.

I made more bulgur than needed for tabbouleh the other day, so it was a no-brainer to add the leftovers to this dish. Try quinoa or barley for a gluten-free alternative.

I enjoy dark leafy greens braised, so I started by sautéing chopped onion and garlic with olive oil in a big pot before adding the andouille sausage. Add some chicken broth and the chopped kale. Season, cover and simmer until stems are tender. Add precooked bulgur just before serving to heat through.

The seasonings you choose depend on the style of protein you’re using. Because I was using andouille, a spicy smoked sausage, I chose herbs and spices that I thought would complement it:

Herbs de Provence
smoked paprika
turmeric
cayenne

Once the greens were nearly done, I added some chopped red bell pepper for color and sweetness. Hey, tomato might have been good too. Are you vegan? Try using Kalamata olives instead of sausage for something salty and enticing. How else could you adapt this to your family’s taste? Which other greens might you use?

Ingredients:

chopped onion
minced garlic
olive oil
kale
chicken broth
andouille sausage
red bell pepper
bulgur
herbs and spices listed above

Cooking really can be this simple. I often intentionally prepare more of a whole grain than needed for a particular meal because it saves me time later in the week if I want something quick and nutritious to bulk up a salad or another veggie dish such as this. How do you save time on meal prep?

Think Spring With Asparagus and Farro

A simple meal of asparagus and farro comes together in less than 30 minutes.

Spring is here and asparagus is on sale. What will you do with it? Combine it with farro and shrimp for a quick and easy meal tonight that will put a spring in your step. It’s easy!

asparagus, farro, shrimp, red pepper and feta on a white plate. Clementines, garlic and an orange napkin in the background.

What is farro? An ancient grain of the wheat variety that we discovered in Italy. I fell in love with its toothsome texture and nutty flavor. If you’re gluten free, feel free to substitute with another whole grain such as barley. Whole grain pantry staples are a great way to add more fiber to your diet as well as stretch your food budget.

Boiling the shrimp shells to make stock provides a great base for cooking the farro. Simmer farro in stock along with minced garlic and dried mint for about 20 minutes until tender. At that point, add the chopped asparagus, red bell pepper and shrimp seasoned with salt, garlic powder, chopped parsley stems (because that’s what I had left), a little juice from a Clementine and olive oil. Cover and cook a few more minutes until shrimp has turned pink and asparagus is crisp tender. Top with feta cheese and delight in these refreshing vegetal flavors.

Ingredients:

asparagus
farro
shrimp
red bell pepper
shrimp stock
mint
parsley
juice of Clementine
garlic
olive oil
salt
feta cheese

Is this a recipe? You could adapt it to whatever ingredients you have on hand. Here’s how I go about creating a simple one pot meal such as this one: Start with an anchor ingredient. In this case, the asparagus. Decide on the direction you want the flavor profile to go. I decided on fresh herbs and citrus. What grain and protein would complement them? What else did I have that might add a pop of color and sweetness? Red bell pepper. Anything else that might contribute a little zing? I had some feta, so I crumbled that on top.

This is what I call intuitive cooking, my friends. One doesn’t always require a pre-planned menu and recipes to cook delicious, healthy meals at home. Cooking is more fun when give yourself the freedom to invent it as you go, don’t you agree?

Mushroom Barley Soup: Make It Your Own

This soup is a satisfying vegan meal anytime!

I suppose you could say that we have moved out of soup season already, but I could personally eat soup just about any time…especially if mushrooms are involved. I was so excited that I was able to get some barley at the market the other day because they had been out for a while and I was craving mushroom barley soup. Good timing too because my freezer bag of vegetable ends was full and ready to be turned into a rich, fabulous stock.

You don’t have any vegetable ends, you say? Store bought stock works just fine. I have made a habit of tossing the ugly ends of carrots, celery, onions, beet stems etc. into a bag in the freezer when cooking just for this purpose. No waste and it tastes great! Once you have a bag full, simply fill a big pot with water and let it bubble away while you go about your business. Nothing technical here. You do have good water, right? In case you’re still buying bottles, you might consider simplifying your life.

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Making Mushroom Barley Soup

What kind of mushrooms should you use? That’s up to you. I had a pound of crimini that I quartered and tossed into a big pot with some hot grapeseed oil to sauté. Once they had gotten a head start, I added some sliced shitake and cooked until tender. Salt and Herbs de Provence are all I decided to season them with before adding my strained vegetable stock and a cup of barley. Covered and simmered for about 25 minutes until the barley was tender. Taste and add salt if needed. What other herbs might you use? French thyme is great. A friend of mine puts dill in hers. Experiment and tell me what you like best.

mushroom barley soup in a white bowl with a slice of rye bread on the white plate underneath. A white bowl in the background is filled with celery salad next to a glass bottle of oil, a head of garlic and an orange napkin

Vegan and gluten-free, full of flavor and texture. I dare you to tell me this soup is not a meal. Feel free to add some chicken or plant based protein of your choice. How will you make it your own?

Ingredients:

vegetable stock
barley
mushrooms
grapeseed oil
herbs such as Herbs de Provence
salt

I love whole grains of all kinds. What else might you do with the barley? Read Please Feast In Peace for more vegan, gluten free inspiration.

Rue That You Never Made Fish With Roux

Start with fish and end with delish.

We have been eating a lot of mahi mahi lately because it’s a wild fish that is easy to obtain and we enjoy its pleasant flavor and texture. Only your imagination and what you have on hand are the limits on how to prepare it. How about starting with a roux? It’s delish with fish.

an overhead view of mahi mahi with rice, celery and radicchio on a white plate with white wine, radicchio and yellow tea towel in the background

Looking into my refrigerator, I saw that I had a bell pepper and celery that needed to be used. So after chopping it up along with some onion, I made a quick roux by whisking together over high heat about a tablespoon of butter and a tablespoon of flour. Over the course of a few minutes, this mixture becomes progressively brown. The darker the roux, the deeper the flavor. I let it get to be about the color of dark chocolate before adding the chopped vegetables and continuing to whisk to stop the browning process. You could make a lighter golden roux if you prefer. Just be sure to stop before it turns black and add chopped vegetables immediately.

Once the vegetables had begun to soften, I added some shrimp stock that I had in the freezer. Chicken stock, vegetable stock or water would be fine. Just give it some flavorful liquid to make a sauce and continue cooking over low heat for 10 minutes or so.

Cooking the Fish

Then I seasoned the fish with saffron, oregano and salt before putting it into the skillet and covering. About 8 minutes covered is all it took to cook through, turning halfway through once the fish looked a little dry/opaque around the edges.

a piece of mahi mahi cut into with a fork on a white plate with celery, rice and radicchio. White wine and radicchio in the background

As you can see how the fish flakes in the middle with a fork, it is done, but not overcooked. It has a silky, luscious texture, which is how fish should be. If you’re new to cooking fish, start testing it before you think it’s done. If it needs more time, cook it a little bit more and test again. You will get the hang of it quickly enough if you’re willing to develop your instincts and trust them. I am here to help!

How have you been preparing fish lately?

Roux and Veggie Ingredients:

oil or butter
flour
onion
celery
bell pepper

Healthy Daily Eating Habits Are For Life

What can you do today to improve your eating habits?

Spring is a time of renewal. Why not review your daily eating habits and see if there are any healthy, minor changes that can assist your body in this? What does that mean? It doesn’t necessarily mean adopting a drastic new diet that will be difficult to maintain.

I receive lots of questions about my daily eating habits. Often what I show you on this blog is about dinner because it is the meal that my husband and I enjoy most at the end of the day and I assume it’s when most families are able to sit down together. I believe that practice in itself is a healthy habit. What about you?

What does breakfast and lunch look like? Breakfast is usually on autopilot for us. We don’t work physically demanding jobs, so we don’t require a hearty, stick to your ribs type breakfast. About once a week we have eggs and even less frequently something like pancakes or french toast. Most mornings we start off with a fresh vegetable/fruit smoothie with raw nuts or yogurt in it for protein/healthy fat. (There’s one way to eat more vegetables even if you don’t like them.) A few times a week we eat oatmeal topped with fresh fruit and raw nuts instead.

Lunch and Dinner

Our choice of breakfast dictates what might be for lunch. If we had a vegetable/fruit smoothie, we are ready for a heartier lunch that might consist of some type of reinvented leftovers from dinner the night before or a sandwich. If we had oatmeal for breakfast, we might have a salad with beans or a soup of some kind instead.

Dinner depends on those other meals too. Did we eat relatively light all day? Then we might have a steak or roasted chicken for dinner. Did we have a big plate of pasta or a corned beef sandwich for lunch? Then we might want something quite a bit lighter, such as lean fish and some vegetables.

Orange roughy fillets topped with sliced tomato on top of spinach served with roasted potatoes and sliced lemons on a white plate. A bottle of Pinot Grigio with a filled glass and a red pepper shaker are in the background.

Learn How to Quickly Poach Fish That’s Delicious for a simple, lean meal everyone will love. And yes, we drink wine and sometimes we snack on chips or nuts too. I don’t believe in extremely restrictive diets. What about so-called superfoods? I don’t believe in touting one particular food as such. I prefer finding a healthy balance in eating a variety of foods, including lots of fresh vegetables. Listen to your body and find out what works for you.

Does your meal preparation throughout the day relate to what else you have eaten? How about the next day? If we had a lean dinner like the one pictured above, once in a blue moon I might be ready for some sausage in the morning. If we had a steak and onion rings for dinner, I am probably more inclined towards a veggie smoothie for breakfast. It’s all part of what I call intuitive cooking and the reason why I don’t follow recipes. Is my no-plan meal plan working for you or do you have your own system?