Archive for ‘Vegetables’

June 28, 2011

Goat Cheese Stuffed Roasted Red Peppers


Roasted Red Bell Peppers are a treat!  They have a mildly sweet flavor and are a wonderful addition to sandwiches, salads, pastas, etc.  Once the peppers are roasted and the skin is removed, you can keep the peppers in a jar to use anytime.  In this case, I stuffed them with some goat cheese, pine nuts and raisins.  The flavor was delicious!  These stuffed red peppers can be served as a main dish or as an appetizer or side.     


How to roast of bell pepper

Place whole peppers on pan in oven and broil until all sides are blackened, turning after about 10 minutes.  Once all sides are blackened, remove from over and put into a brown paper bag or covered bowl.  The steam helps to loosen the skins and makes them easier to peel.  When peppers are cool enough to touch, cut off stem and squeeze gently to help remove seeds.   


Goat Cheese Stuffed Roasted Red Peppers

4 large red bell peppers, roasted, seeds removed and split down one side

1/4 lb. goat cheese

2 T. basil

2 T. pine nuts

1/4 cup golden raisins

2 T. bread crumbs

2 T. olive oil


Place the peppers peeled side down and flatten them slightly to keep open.  Spread the goat cheese evenly down the center of each pepper, forming it into a log shape.  Top the goat cheese with the basil, evenly distributed among the peppers, followed by the pine nuts and golden raisins.  Fold the peppers to close and press down slightly to hold shape.  Place the peppers on a baking sheet and sprinkle with the bread crumbs and olive oil.  Bake at 450 for about 10-15 minutes, or until the bread crumbs begin to brown.    Remove from oven and let cool enough to handle. 

Serve as a main dish with some pasta or couscous.  Or, try them as an appetizer.  Either way, I hope you enjoy!!

June 21, 2011

Tomato Stack


Many restraunts serve a version of a tomato stack salad.  If you ever see it on the menu, you should order it!  Brad and I have loved every one we can remember.  I decided to create my own version of a tomato stack.  I used fresh tomato, avacado and corn vinegarette, topped with a lemon garlic sauce.  It was wonderful! 


Tomato Stack (serves 4)

2 ripe tomatoes, sliced

1 avacado, sliced

corn vinegarette (recipe below)

lemon garlic sauce (recipe below) 

Arrange one tomato slice on each plate.  Top the tomato with a spoonful of corn vinegarette then 2 slices of avacado.  Repeat tomato, corn, avacado two more times then top the tomato stack with a teaspoon of the lemon garlic sauce.

It’s beautiful and delicious! 


Corn Vinegarette

1 (9 oz.) can low-sodium corn, drained

1/4 c. olive oil

1 T. balsamic vinegar

1 tsp. garlic

1 1/2 tsp. sugar

1 tsp. creole mustard

1 tsp. thyme

Drain corn well and combine with olive oil, balsamic vinegar, garlic, sugar, creole mustard and thyme.  Toss.


Lemon Garlic Sauce

3 T. light mayo

2 green onions, chopped

2 T. fresh lemon juice

1 tsp. garlic 

Mix all ingredients.

April 26, 2011

Parmesan Green Beans

Parmesan Green Beans



Parmesan Green Beans are another great side to many meals, and a healthy choice too.  Try them with a portobella mushroom burger, a turkey burger or a grilled chicken breast.  You can use frozen or fresh beans.  I always like to keep some frozen, fresh beans in the freezer.  They are perfectly delicious either way. 





Parmesan Green Beans

Green beans, fresh or frozen (you don’t even have to thaw)

Garlic powder


parmesan cheese

2 T. olive oil

Preheat oven to 400.  Spray a jelly roll pan with cooking spray and lay green beans in a single layer on pan.  (I usually make a pan full-they are great as leftovers too)  Sprinke green beans with garlic powder and lightly sprinkle with black pepper.  Drizzle with olive oil.  Bake for about 20 minutes then flip and continue baking for another 15 minutes.  Sprinkle beans with parmesan cheese then return to oven until crispy. 


April 9, 2011

Easy Carmelized Grilled Onions

These onions are so simple and so delicious, especially if you are an onion lover already.  The simple twist in the recipe gives the onions a flavor you can enjoy alone or to enhance any other dish.  Try them on a grilled chicken breast, a burger, or even on a salad.


Easy Carmelized Grilled Onions
1 large sweet yellow onion
1 Tbl. butter or margarine
1 Tbl. brown sugar
Peel and slice the onion.  Heat butter in a medium size nonstick skillet on medium high heat.  Add onion and saute until tender, about 10 minutes.  Stir the onions every few minutes.  Once onions are tender, sprinkle with brown sugar.  Stir around the onions and brown sugar until carmelized. 
April 9, 2011

Roasted Butternut Squash

Butternut squash are hearty, healthy and delicious.  This vegetable is packed with Vitamin A, Vitamin C, potassium and fiber.  This is a simple recipe I use quite often.  We usually eat the roasted butternut squash, then add the leftovers to some pasta, risotto, or even as a topping on a pizza.  If you have never bought a butternut squash before, look for a long, light orange, pear shaped squash.
Roasted Butternut Squash
1 butternut squash
1 Tbl. garlic power
2 Tbl. basil
2 Tbl. olive oil
Peel the squash.  Cut the squash lengthwise and discard the seeds and pulp area.  Chop the squash into 1 inch cubes.  Arrange squash on a lightly greased baking sheet.  Sprinkle the squash with the garlic powder and basil.  Drizzle the olive oil over the squash.  Bake at 400 for about 20 minutes.  Flip the squash and continue baking until they are soft or crispy. 
You decide!…Hope you love it!
April 9, 2011

Sauteed Spinach

Spinach is a great addition to so many different meals, and such a healthy choice.  Spinach has a very high nutritional value.  It is one of those bright colored, leafy vegetables that is filled with antioxidants, folate, iron, and many other vitamins.  This simple sauteed spinach can be used to enhance meals such as steaks, fish, burgers, etc.  Use it wherever and whenever you want.  You are making a delicious and healthy choice.
Sauteed Spinach
3 cups fresh spinach
2 Tbl. olive oil
1 Tbl. garlic, chopped or minced
Heat olive oil over medium-high heat.  Add garlic and saute.  Fill skillet with spinach and toss to coat with the olive oil and garlic.  Continue tossing until spinach is wilted.  Remove from heat and its ready to eat!
April 8, 2011

Roasted Brussel Sprouts

Brussel Sprouts are one of my absolute favorite vegetables!  I have found so many delicious and simple ways to prepare them.  Not only are they the perfect side, snack or even meal, they are packed with nutritional benefits.  Brussel sprouts are loaded with Vitamin K, Vitamin C and many other phytonutrients that are said to prevent cancer.  They are also very low in calories but keep you feeling full from the amount of fiber and protein.  Today I am going to share one of the most basic ways to prepare your brussel sprouts.  I love to cook a whole bunch at a time and keep the leftovers in the fridge for a few days to snack on.  Brad never knew he would be eating brussel sprouts at least 2-3 times a week and LOVING it!!!

Roasted Brussel Sprouts
1-2 cups brussel sprouts
2 Tbl. olive oil
2 Tbl. chopped garlic or garlic powder
1 tsp. Kosher salt
Wash the brussel sprouts then cut in half, lengthwise.  In bowl, combine brussel sprouts with olive oil, garlic and salt.  Toss to coat.  Lay brussel sprouts in a single layer on lightly greased baking sheet.  Bake at 400 for about 20 minutes then flip and continue baking until softened and slightly crispy.   
Hope you enjoy these as much as we do!!