SCALLOPED SWEET POTATOES, BUTTERNUT SQUASH AND ZUCCHINI WITH ROASTED VEGETABLES
Hmmm, garden fresh Fall vegetables!
Yes, I had a humongous zucchini, butternut squash and sweet potatoes sitting on my counter, and I had to think how to use it all.
I took a recipe for regular scalloped potatoes and improvised with these three veggies. The recipe called just for some sautéed leeks but I added a combination of Portobello, Cremini and Oyster mushrooms to the sautéed leeks, and when they were half cooked I added 1 1/2 cups of chicken broth, 1/2 cup of 10% cream, 2 TBSP of Sour cream, 2TBSP of fresh Thyme. Let the mushrooms finish cooking and allow the liquid to reduce, this takes about 5 minutes. At that point I added 1/4 tsp salt, 1/2 tsp pepper and 1/4 tsp nutmeg. (Adjust these quantities to your taste.)
I sliced the vegetables in the food processor 3 mm thick and arranged in a baking dish. I started with the sweet potatoes as the base, then added some of the mushroom/leek combination and a little of shredded cheese (I used 1 1/4 cup of cheddar) – I continued with the zucchini layer and the rest of the mushroom/leek, and some more cheese, but saved some cheese for the top. I left the Butternut squash for the top layer. I poured the leftover sauce from the mushrooms evenly over the vegetables and covered with foil.
Bake in a 350 degrees oven for about 1 hour, then remove the foil and sprinkle the rest of the shredded Cheddar and add some Parmesan as well. Let the cheese melt and get some colour.
We had this as a side dish the night before, but I saved a piece for my lunch today.
For lunch I paired it with some roasted fennel, red onions, Brussels sprouts and red pepper. I did pour a little olive oil over my roasted veggies and sprinkled some shaved Parmesan. It was certainly delicious and filling, and a great use of the abundant Fall vegetables.
A search of my fridge revealed that I had some chickpeas, black beans, and rice cauliflower leftovers. With that in mind, I decided to cook some lentils and quinoa and mixed them all together. To that I added a very thinly sliced red onion that I had marinated with a combination of lime and lemon juice, a little salt and a little olive oil. ( I normally use these onions to make shrimp ceviche, mmm, and I had some leftover).
The combination of all these grains with marinated onion was great. You can just eat it like that and perhaps add a little more olive oil, some freshly ground pepper and adjust the salt to your personal taste.
But since I always crave fresh vegetables, I decided to dice some cucumber, celery, red pepper, chopped green onions with a combination of yellow, red and purplish little tomatoes (grape and cherry size). To that fresh assortment I also added some leftover braised radishes. After I combined the grains and the vegetables I added a little handful of pine nuts – you can add any nut you prefer. I also added extra olive oil.
I certainly enjoyed it, but perhaps next time I will add some crumbled feta cheese, which I did not have on hand.
Hello there! Like many of you, I am just trying to catch the last remnants of summer, and despite the fact that I did not have too many choices in the fridge, I was able to combine leftover lentils, half of a baked sweet potato, and some Portobello mushrooms that had been sautéed with lots of garlic, balsamic vinegar, soy sauce, a little bit of Dijon mustard, olive oil and salt and pepper.
As a norm I am not a burger kind of person, but I decided to give it a try. I mashed/mixed the potato and lentils with a fork, then added some of the mushrooms and formed a couple of patties which I then placed in my Panini Press and voilà, the patties came out fantastic! To serve I added a dollop of coriander pesto and that gave the patties the zing I was anticipating.
I paired my veggie patty plate with spiralized zucchini and julienned red peppers, to which I added some olive oil and apple cider vinegar, with salt and pepper to taste.
The meal was successful and tasted pretty good for a leftover combo, with a dash of imagination!
I tried this combination today and it was spectacular! I cooked the lentils following the instructions of soaking 1 cup of lentils in 4 cups of water with 1 tsp. of salt for about one hour. Then I simmered the lentils in the same salted water until tender (about 12-15 minutes).
Following, I rinsed the Mung beans, put them aside, and brought to boil 3 cups of water with 1/2 tsp of salt. While boiling I poured the beans and allowed the water to come back to boil, covered the sauce pan and cooked it until the water was all absorbed. Did the same with the Quinoa, with a 2 to 1 ratio (2 cups of water to 1 cup of quinoa).
When all grains cooled, I combined some of each grain in a bowl and added fresh vegetables, namely julienned zucchini, chopped red pepper, celery, Roma tomatoes and shredded carrots.
I prepared a salad dressing with olive oil, Dijon mustard and apple cider vinegar, a hint of honey and salt and pepper. I mixed it all with the salad dressing and to served I added some millimetre thick beet slices ( to avoid everything else getting red), slivered almonds and shaved Parmesan cheese. It was fabulous! Even my husband that continuously says that he is not a beans and lentils person, enjoyed it very much! Hope you like it as well!
Like so many others, one of my favorite foods is Pizza, but I indulge only once in a while as it does not fall into my way of eating. It occurred to me the other day, that one way of … Continue reading →
BARLEY SALAD WITH FRESH AND ROASTED VEGETABLES
As the April weather is getting a little bit warmer (but still not fast enough for me!), I decided to go for a salad type platter today. I cooked the barley pretty much like cooking rice, ( using a 1 to 3 ratio) 1cup of barley with 3 cups of water, then added 1 teaspoon of crushed garlic with half-a-teaspoon of salt. Brought it to an open boil and when the water was almost gone I placed the lid on for it to continue cooking until it had the consistency of rice.
After the barley cooled off, I added fresh chopped celery, yellow pepper and tomato and I also added chopped roasted red onion, chopped roasted garlic, a steamed frozen peas and carrots combination, and chopped roasted parsnip. I added olive oil and apple cider vinegar, and 2 tablespoons of pine nuts and shaved parmesan cheese to add some more flavour, and of course salt and pepper to taste. It was filling and delicious!
CHICKEN BREAST PLATTER WITH ROASTED & FRESH VEGETABLES
I had some leftover chicken from the previous night, allowing me to prepare my lunch with a healthy serving of warmed roasted chicken together with my much-loved roasted vegetables. This time I added a selection of roasted brussel sprouts, fennel, beets, parsnips, carrots and steamed baby Bok Choy. As always, I like to have a combination of fresh and cooked vegetables, so I added my customary avocado and tomatoes.
In the past I was not a fan of brussels sprouts, but prepared like this (roasted) they are fabulous! I cleaned them, cut the base a little, and divided them in half. I put them in a cookie sheet in a 425 degrees oven for 15 minutes on one side, turned them and put them back for another 15 minutes. I apply the same method to the carrots, beets, parsnips and fennel.
To serve I added a little bit of olive oil and apple cider vinegar, and of course salt and pepper to taste.
LENTILS PLATTER WITH A HINT OF CURRY AND SERVED WITH ROASTED AND FRESH VEGETABLES
Lentils, Lentils, Lentils….. One of my favorite grains, and this time I added some curry to spice it up a little. I cooked 1 cup of lentils with 3 cups of water, added ½ tsp of grape seed oil, a ¼ tsp of salt and ½ tsp of curry powder. Bring it to a boil, lower the heat and let it cook until all water is absorbed, just like you would cook rice. When it was ready I added olive oil and a bit of apple cider vinegar before serving.
As I am now into the habit of roasting any vegetable that comes to mind, I added to the lentils a generous dollop of roasted garlic and complemented the dish with some roasted carrots, beets, parsnip, yellow pepper and eggplant, as well as some steamed baby bok choy, fresh celery and avocado. Needless to say perhaps, but it was delicious! Ah, don’t forget to add the olive oil and vinegar of your choice, together with salt and pepper to taste.
ROASTED BEETS, CARROTS AND EGGPLANT WITH GOAT CHEESE & FRESH VEGETABLES PLATTER
I think you are really going to love this platter. I cut up beets and carrots in slices of just under ½ inch thick, and roasted them in a 425 degrees oven for 25 to 30 minutes, turning them at the halfway mark. I did the same with the eggplant, but the slices were almost 1 inch thick, and I roasted them for 12 minutes on each side. When roasting I do not add any oil or any seasoning to the vegetables. Five minutes before serving I added some goat cheese to the roasted beets and eggplant so that the cheese will warm up and melt a little.
I combined my roasted vegetables with blanched kale and beet greens and added fresh celery and avocado. I find that I need the flavour of fresh vegetables in my combinations! I thought that I was going to miss some type of grain to fill my appetite, but I must say that I was pretty satisfied when I finished it!
As always I find that adding olive oil and apple cider or balsamic vinegar give the finishing touch of flavour to my lunches.