Posts made in January, 2012

Roasted Acorn Squash with Lemon and Nutmeg

Posted by on Jan 31, 2012 in vegetables | 0 comments

I could eat squash with every meal.  It doesn’t matter the variety – I love squash!

Roasted Acorn Squash with Lemon and Nutmeg

  • 1 acorn squash, halved and seeds removed
  • 1 tablespoon olive oil
  • sea salt to taste
  • zest from 1 lemon
  • 1/2 teaspoon nutmeg
  1. Preheat the oven to 425 degrees.
  2. Cut each half of the acorn squash into wedges.
  3. Brush both sides of each wedge with olive oil, and sprinkle with sea salt.
  4. Place each wedge on a parchment lined baking sheet, and bake for 30 minutes or until the squash is soft.  Flip each piece halfway through the baking time.
  5. Sprinkle with lemon zest and nutmeg.
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cauliflower whippers

Posted by on Jan 30, 2012 in vegetables | 0 comments

Cauliflower is part of the cruciferous family – a close relative of broccoli, brussel sprouts, cabbage, to name a few.  I didn’t know this until recently, but the cruciferous family got its name because of the cross shaped flowers it produces.  Another good reason to know your latin root words, I will have to remind my daughter as she is memorizing hers each week.

Cauliflower has amazing cancer fighting benefits along with being an excellent choice for those on a low-glycemic diet, as one cup has only 25 calories!  I found this recipe on one of my favorite blogs, Elana’s Pantry.  In my family, we substitute these whippers for mashed potatoes in some of our favorite dishes – namely a family recipe from my Scottish relatives called mince.

Cauliflower Whippers

  • 1 head cauliflower, cut into florets
  • 2 tablespoons butter or Earth’s Best Natural Buttery Spread
  • 1/2 teaspoon sea salt
  • 2 cloves garlic
  • optional – top with chives or parsley
  1. Steam florets and garlic for 18-20 minutes or until very soft.
  2. In a food processor, combine cauliflower, buttery spread, garlic and salt.
  3. Blend until smooth.
  4. Top with chives or parsley, or mix in garlic.
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Roasted Cauliflower

Posted by on Jan 27, 2012 in snacks, vegetables | 0 comments

As a member of the famous cruciferous family, cauliflower is known to love your liver by helping it detoxify your body.  It is an excellent source of Vitamin C, Vitamin K, folate, and fiber, and is only 25 calories per serving!  Here in Texas, cauliflower is just about to come back into season.

Try this recipe to add a kick to your cauliflower.  It makes a great snack or even a side dish.

Roasted Cauliflower

  • 1 head cauliflower, cut into small florets
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  1. Preheat the oven to 375 degrees.
  2. In a large bowl, combine the above ingredients, and toss to coat the cauliflower in the oil, salt, and cayenne.
  3. Spread out the cauliflower on a parchment lined baking sheet.
  4. Bake for 25 minutes or until the cauliflower is soft and slightly browning.
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Roasted Brussel Sprouts with Orange and Tarragon

Posted by on Jan 27, 2012 in vegetables | 0 comments

I never liked brussel sprouts as a kid, but now I can’t get enough.  I have been known to eat them for my meal, as they are a filling food with more protein than most vegetables.  In addition, they are low in calories at 25 calories per serving while being packed full of vitamin C, vitamin A, calcium, potassium, and fiber.

Roasted Brussel Sprouts with Orange and Tarragon

  • 1 bag of brussel sprouts, quartered
  • zest of  one orange
  • one orange, peeled and cubed
  • 2 tablespoons olive oil
  • 2 tablespoons orange white balsamic vinegar (although any balsamic will do)
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 2 teaspoons tarragon
  • 1/2 cup lightly toasted chopped pecans
  1. Preheat the oven to 375 degrees.
  2. Combine the brussel sprouts and orange cubes in a large bowl.
  3. In a small bowl,  stir to combine the orange zest, olive oil, vinegar, sea salt, garlic powder, and tarragon.
  4. Pour the oil mixture over the brussel sprouts and toss to coat.
  5. Roast the brussel sprouts in a roasting pan for 45 minutes.
  6. Sprinkle pecans on top and serve.

 

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Cannellini Bean Stew

Posted by on Jan 25, 2012 in soups, vegetables | 0 comments

To go along with the zucchini spice bread last night, we ate this warm and comforting stew.  It was delicious enough that my children ate their greens without complaint.

Cannellini Bean Stew

  • 1 pound chicken sage sausage links, cooked and cut into 1/2 inch pieces
  • 1 cup cannellini beans, soaked for 6 hours
  • 1 bunch chard, sliced
  • 1/2 purple onion, thinly sliced
  • 1 cup tomatoes, diced
  • 3 cloves garlic, minced
  • 4 cups organic chicken broth
  • 2 teaspoons sage
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  1. In a large stockpot, add all of the ingredients and stir to combine.
  2. Cover and let simmer on low for at least 2 hours.
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