Archive for the ‘Vegetable’ Category
Well in the produce section I came across some of the most gorgeous cucumbers and tomatoes. I KNEW I had to make something with them. I mean HAD to! So I filled up my buggy (yes, that’s Pittsburghese for ‘grocery cart’) and home I went. When I got home I got to chopping and mincing, sauteing and whisking. This salad took under 10 minutes to put together and pop in the fridge. Now I tasted it prior to putting it in the oven and I was loving it!
I had every intention on having this for lunch. However… because there is always a however with me, this house had other ideas for me. I cut the grass and then Mr. Fantabulous proceeded to come out side with a scowl on his face. He was mad; like fuming mad. I thought for a split second “Crap! What did I do now???” and that since I was on the tractor I could make a break for it riding off into the sunset… going at a top speed of 8 mph! LOL So as I got up to him you could see the utter look of disgust and po’d-ness on his face. I asked what was wrong and he told me that all that work we did back in October to strip the paint off of our pool (it’s in-ground) and the repainting was for nothing. We had to re-do it AGAIN! Now for those of you that have ever done this – working with muriatic acids, some tri sodium phos something or other, this chemical and that chemical and good old fashioned elbow grease, it SUCKS! It took us almost a week just to do that! Then we had to let it dry for a few days THEN we had to paint it. Thing the paint fumes were horrific (did I mention I had asthma???) and it’s ridiculously expensive! Like $100 a gallon expensive! All that work… for nothing! Ugh! We did contact a bajillion companies to come in and do it professionally but no one would and those that would, wouldn’t give a warranty and wanted way over $10k! Um no, no thank you! I’d rather make it a skate park at that point.
So he started to drain the pool however we both forgot that the pump was on a timer. Yeah, you know where this is going, don’t you? Yeah the pump shut off when there was about 200 gallons of water left in it. Yeah… great! NOT! We had to use 5 gallon buckets and fill them out and dump them ourselves. He would fill them up, walk out from the deep end, put them up on the ledge and then I would carry them out to dump. I think we did about 40-45 trips. Did I mention that 5 gallons of water weighs over 40 pounds??? Yeah, yours truly lugged them puppies up from the ledge and up and over a wall. Thank GOD my butt has been working out is all I have to say.
Now back to this salad that was just begging to be eaten. By the time we were all said and done it was maybe 10ish. While I was starving I was so sore, like to the point I wasn’t sure how I was going to make it to the shower sore, the last thing I wanted was food. So the salad sat in the fridge over night – unloved.
I mean she’s so pretty! So light and bright!
I’m happy to inform you that this unloved no more! THIS was part of my breakfast!
And it was DELICIOUS! For me I added just a trace more sea salt (maybe because I was craving salt) but it will brought out the flavors in this!
And I love the fact that it wasn’t runny – ever make a cucumber salad only to have it all watery on the bottom? You need to draw out the water first so it’s super important you follow steps 1-3 otherwise you’ll end up with a pool of liquid at the bottom of your bowl!
You know you want this! This is PERFECT for any summer BBQ and cook out!
|Cucumber Chickpea Summer Salad|
- 1 16 ounce can of Chickpeas, rinsed and drained
- 1 large cucumber, chopped
- 1 large shallot (or 2 medium), minced
- 1 tsp garlic, minced
- 1 firm large stem tomato, chopped
- 2 Tbl fresh cilantro, chopped
- 1 tsp fresh parsley, chopped
- 2 – 2 1/2 tsp sea salt
- 1 – 1 1/2 tsp black pepper
- 1/2 tsp cumin
- 4 Tbl olive oil
- 1 1/2 tsp lemon juice plus 1 tsp zest
- 1/2 lime, juiced plus the zest
- 1 tsp red wine vinegar
- 1-2 tsp sugar *optional
- Lay the cucumbers on a paper towel lined cookie sheet.
- Sprinkle with 2 tsp of salt and allow to rest for 1 hour.
- Squeeze one handful of cucumbers at a time and place squeezed cucumbers in medium bowl; discard squeezed juice.
- In a medium sauce pan add 2 Tbl oil over medium heat.
- Add in the beans, cumin and 1/2 tsp salt.
- Sauté for 5-8 minutes or until they just start to turn golden brown and crisp up.
- Remove from heat and set aside.
- In a bowl add in the cucumbers, tomatoes, shallots, chickpeas and mix.
- In another bowl whisk together the remaining olive oil, vinegar, lemon juice, lime juice, sugar, cilantro, parsley, zests and pepper.
- Pour the liquid over vegetables and gently mix.
- Cover with plastic wrap and chill for 1 hour.
- Adjust salt and pepper to taste prior to serving.
I mixed up the slaw and tasted it (prior to it chillaxin’ in the fridge) and while it was good it was missing something. I couldn’t figure it out. It wasn’t a spice or more of this or that; it just needed another item. So I stuck it in the fridge as I figured it would dawn on me later (or not) and went on to making dessert. Dessert that day was one of our favorites and it’s not one I bake, broil, cook or anything. I literally just chop and stick it in a bowl. God and nature does all the real work for me. What am I talking about? Fresh fruit salad. Seriously, it’s the PERFECT cool dessert. It’s healthy and so easily adaptable to everyone’s food palate. And unless you hate every single fruit out there (which is that even possible???) you’re gonna love this.
Well as I was chopping up the berries and got to cutting up the pineapple I just had to sneak a taste. I mean I didn’t want it to be poisonous for Mr. Fantabulous, right??? This pineapple was so incredibly sweet that literally I stood there eating 4 pieces before I realized what I was doing. THEN it hit me (like I had a YES YES YES moment). PINEAPPLE! That’s what I needed to add to the slaw. THAT’s what was missing! I quickly took the slaw out of the fridge, tossed in some fresh cubed pineapple, mixed it up and tasted it. Good lord it was good and it hadn’t even really had a chance to marinate!
I let this chillax for an hour and when it was time to finally assemble it literally was a spoon for the tortilla, a spoon for me and so forth…
The pineapple literally was the perfect addition to this recipe. It balanced the heat and sweet by adding another level of flavor.
Completely unexpected but totally welcome!
This MADE the carnita over the top amazing!
|Creamy Cilantro Lime Pineapple Coleslaw|
- 5 cups cabbage, shredded
- 1/4 cup plus 1 Tbl fresh cilantro (rough chopped)
- 2 Tbl lime juice
- 1 1/2 tsp lime zest
- 6 ounces plain Greek yogurt
- 1 Tbl sugar
- 1/2 tsp ground cumin
- 1 tsp coarse salt
- 1 tsp black pepper
- 1 1/2 cups fresh pineapple, cubed
- 2 green onions, minced
- Add cabbage, green onions and cilantro to a large mixing bowl.
- Mix gently to combine.
- Combine remaining ingredients except the pineapple in separate bowl, and whisk to combine
- Pour over the cabbage mixture and toss to thoroughly distribute dressing
- Chill for at least 1 hour, covered to allow the flavors to marry.
We only ever had them twice a year – Thanksgiving and Christmas; never fresh, just frozen from the box and boiled in salted water. Once done they then swam in a vat of melted butter. Yeah, yum huh? Um, not! Well it wasn’t until about a year or so ago I decided to give them one final shot. I bought fresh ones and decided to saute them with some onions and bacon. I mean if it’s with bacon it has to be good, right? After tasting these, honestly it was love at first bite. Now mind you I still think the bacon had a lot to do with it so the next time I made them I left the bacon out and they were equally as fabulous!
This dish is so simple and you can either split them in half or leave ‘em whole. The cooking time is pretty much the same and you end up with such an amazing flavor!
Well the other day when I was at Costco they had a 2lb bag for a few buck and they were HUGE! I had to get these. Last night as I made Mr. Fantabulous his dinner (pasta of course) I popped these babies in the oven with some olive oil, salt and pepper. Roasted them for about 40 minutes and when they were done drizzled on some butter that I had infused with garlic. That first bite….PURE BLISS! As I went to eat the 2nd one I decided to add some shaved parmesan on it. THAT pushed these over the edge from scrumptious to AWESOMETASTIC! Yes… new TKW word. LOL
If you were like me and turned your nose up at the thought of Brussels Sprouts and actually eating them on purpose and not as a form of punishment, I implore you to try them this way. These seriously are the best vegetable I’ve EVER had. And this, coming from the girl that created that Squinched-Up-7-Year-Old-Girl-Yucky-Face is a big deal!
|Roasted Brussels Sprouts with a Garlic Butter Drizzle and Shaved Parmesan|
- 1 lb Brussels s prouts, ends trimmed
- 2 small shallots (or 1 medium), sliced thin
- 3 Tbl olive oil
- 1 tsp coarse salt
- 1 tsp black pepper
- 2 Tbl butter
- 1 Tbl minced garlic
- 2-4 ounces shaved parmesan
- Preheat oven to 400F with the rack in the middle.
- Line a rimmed baking with foil.
- Trim the base off of the Brussels sprouts.
- If desired, cut in half length-wise. This is completely optional. I’ve made them both whole and split.
- Place the Brussels sprouts on the pan, drizzle with oil, salt and pepper.
- Using your hands gently coat the sprouts with the oil and seasonings.
- Place them cut side down and roast for 15 minutes. (only do this if you split them). If left whole, roast for 20 minutes.
- Using tongs, flip over and roast for another 15 minutes if split. If whole, roast for 20.
- Flip one more time and roast for 5 minutes if split, 10 minutes if whole or until fork tender.
- While the sprouts are roasting for the last 5-10 minutes, in a sauce pan over medium-low heat melt the butter.
- When the butter starts to foam add in the garlic and cook for 5-10 minutes or until the sprouts are down. Do not let this burn or brown.
- Remove the sprouts from the oven and plate.
- Drizzle the butter garlic sauce over top and garnish with the shaved parmesan.
- Serve warm.
Seriously, this is probably one of the BEST hummusseseses..eses (how do you pluralize hummus? hummi? Hummuses?). I don’t care how you pluralize it just as long as I can eat it. Oh dear sweet baby Jesus on a pogo stick was this AMAZING!
Like see that HUGE bowl there? Yeah um.. let’s just say I made a MASSIVE dent in it after I made it. Like um massive enough that I *may or may not* have had to make a 2nd batch.
*bats her baby blues*
This is perfect with veggies, as a sammich spread (it’s AMAZING on ciabatta with roast beef.. just sayin!) or dipped with Grilled Flatbreads (the bread in the pic).
|Roasted Cauliflower Hummus|
- 1 medium head cauliflower, cut into small florets (I left the stem on) *when it was cut up I had almost 2 pounds)
- 2 tsp sea salt
- 2 tsp black pepper
- 2 tsp minced garlic
- 1/3 cup plus 2 Tbl Tahini
- 2 Tbl fresh lemon juice
- 1/4 cup plus 2 Tbl extra virgin olive oil
- 1-2 Tbl water *optional
- 1/2-3/4 tsp smoked paprika
- Preheat oven to 400F.
- On a baking sheet lay out the florets.
- Drizzle with 2 Tbl olive oil.
- Sprinkle 1 tsp sea salt and black pepper over top.
- Using your hands, gently mix on the baking sheet.
- Roast for 20 minutes, stir on the pan and roast for 20 minutes or until very tender.
- Remove from the oven and allow to cool for 10 minutes on the pan.
- In a food processor add the cauliflower, oil, garlic, tahini, lemon juice, smoked paprika and remaining salt and pepper.
- Process until smooth.
- Add 1 Tbl of water at a time for a thinner consistency.
- Serve with
- Grilled Flatbread and veggies.
Need help with what to make this weekend?
Here’s a full days of recipes to satisfy your cravings!