Please Share Your Favorite Healthy Veg Recipe
I made my favorite healthy roasted cauliflower recipe for Shabbat dinner tonight and my husband raved, as always. I have a few of these healthy, delicious recipes in my repetoire; I'd love to hear about more.
cut a cauliflower head into small pieces and steam until you can just pierce them with a knife. Then toss them in a clean bowl with 1 tbls olive oil; 1 tbls dijon mustard; about 4 garlic cloves, chopped; 1/4 cup breadcrumbs (I use 1/8 to be healthier) and salt and pepper. Roast this combination in a 425 oven for about 30 minutes, or until the top of the cauliflower looks quite brown and the smell in your kitchen is so delicious that you just can't wait another minute to eat it.
I served this with challah (of course), spinach burekas, Greek olives and chicken schnitzle made with panko (for my husband who isn't a vegetarian).
Another one I like is Ginger Carrots. This is always a big hit at parties.
2 lbs of carrots peeled sliced in to 1/4 in. diagonal slices.
2 Tbs of sugar
1 3/4 cups of fresh orange juice
2 tbs of butter
2 teaspoon of grated fresh ginger
chopped parsley as garnish
S&P to taste.
Boiled carrots in water for 5 min or until the carrots are just cooked.
Drain the carrots well. Heat the butter in pan and add ginger and carrots into the pan. Stir for 2 min. or until the butter has coated the carrots.
Add OJ and sugar in the pan with the carrots and bring to a boil, turn down the heat to medium low and cook down the juice. This will take 10-15 min. Once the juice is almost gone turn off the heat season with s&p and enjoy.
Not revolutionary, but I have been obsessed with roasted broccoli lately.
I cut the brocolli (and stems) in med-small florets, cover with olive oil, salt and I use Penzey's black and red pepper mix. Roast in the over at 400 for 30 minutes or until done. I like the them overdone so they are charred and crunchy.
What a question - that's like asking me to pick a favourite child. Not that I have children, but you get the picture... :-)
That said, I am very fond of this easy, healthy, refreshing salad:
1-2 bulbs of fresh fennel
olive oil (optional)
Using the slicing blade of your mandoline, thinly slice fennel bulbs crosswise to make a slaw. Reserve fennel fronds; wash and chop, then add to sliced fennel.
Sprinkle with lemon juice and salt to taste. You can add the olive oil if you want, but I often make it without.
Let the slaw sit for half an hour if you can (it's still good if you don't).
Serve with rich, saucy foods to cleanse your palate and lighten up the meal, or with poached/steamed dishes to feel like you're at a spa. :-)
(If you want to be very decadent, top the slaw with shavings of Parmigiano Reggiano or a good pecorino.)
I am going to make your roasted cauliflower dish tonight - thanks for the recipe - nothing better than roasted garlic aromatherapy as a coping technique for our 20th straight day of rain here in the Pacific Northwest.
Recipe for you: A couple of nights ago I had a craving for comfort food, so instead of diving headfirst into a chocolate cake (Plan A), I made this:
Plan B Hot Citrus & Sweet Potato Mash
4 sweet potatoes or yams (peel, quarter & steam or boil until soft)
1/3 cup orange juice (I used Odwalla tangerine juice, you could squeeze in some fresh lime juice, too if you have a lime in the fridge)
1/3 cup hot milk (I used soy milk for health reasons)
salt and pepper to taste
If you like - add a pinch of sweet spices to taste (nutmeg, clove, ginger or cardamom)
If you aren't concerned about butterfat, it would be a natural to add butter, but I didn't, and didn't miss it.
In a large mixing bowl, smash up the hot, soft sweet potatoes or yams, add a goodly splash of citrus juice and the hot milk, continue mashing until it is the consistency you like - some like it smooth, I like it slightly lumpy, add salt and pepper and spices to taste.
Serve very hot - you might want to pour it into a lightly buttered or oiled casserole dish and put it in the oven to keep it warm if you don't eat it immediately (like we did). I served this with a Sweet & Sour Chicken Thighs with Whole Cranberries crockpot recipe and lightly steamed broccoli. By the end of the meal we were feeling so virtuous we practically had to wipe the self-satisfied smirk off our faces. The only saving grace is that the food tasted soooo good that we knew we wouldn't be canonized - the taste of the food was entirely too decadent and saved us from the fate we often face when eating health food - being too virtuous for even ourselves to stand us!
Grilled Ceasar salad. Take hole head of romain toss in a little olive oil, S&P, and a dash of lemon juice. Grill it on a hot grill for 30 seconds on each side.
Slice a big clove of garlic in half. Rub the sliced part of the garlic on sliced rustic Italian bread. Brush with oilve oil and grill unitl golden brown. Chop them into small pieces.
Toss the grill bread and romain in your favorite Cesar salad dressing, Parm. cheese, and anchovies.
your cauliflower dish sounds yummy.
i made this amazing jerusalem artichoke side dish for my kosher clients the other night and they raved about it.
here we go:
2 lb. jerusalem artichokes, peeled and cut into 1" wedges
1-1/2 lb. shallots, peeled
3/4 cup chicken stock (or veg stock)
1-1/2 lb. tomatoes, chopped
1/4 lb. olives
preheat oven at 500 degrees (yes, 500)
toss the jerusalem artichokes in a small amount of olive oil. arrange them on a baking sheet in a single layer and roast for 5 minutes.
mix them around and roast another 5 minutes.
mix around again and add the shallots.
roast another 5 minutes.
flip then around and roast another 5 minutes.
flip them around and add the stock and the tomatoes.
roast 10 minutes.
add the olives, mix, and roast 20 more minutes.
season with salt and pepper and serve.