Tag Archives: Vegetables

Sticky Sesame Shiitake Mushrooms (jessicainthekitchen)

1 c dried shiitake mushrooms (1 jar)
2 T cornstarch
1 T sesame oil
1 – 2 T maple syrup
2 T liquid aminos
1/2 t sesame seeds
1/4 t ground black pepper
1/2 t ground ginger
chopped scallions and sesame seeds, for garnish
1/2 t cornstarch and 1/2 t water

Reconstitute the dried mushrooms. Add 1 c mushrooms to a bowl or jar and pour hot water over them. Ensure the mushrooms are pushed down – maybe put something on top to ensure they are pushed into the water. Leave them to soak until plump, anywhere from 5 – 20 min. Dry mushrooms as best as possible with some paper towels, then slice into thick slices. Coat them in the cornstarch until totally covered. In a pan over medium high heat, heat the sesame oil. Add in mushrooms and fry up until completely crisp on both sides, about 3 – 5 min until the cornstarch is totally cooked out and the mushrooms are crisped up. Remove the mushrooms to a bowl (you can use the same bowl you tossed them into. In the same, pan, add all the ingredients for the sauce over medium heat. You can either whisk them together in a small bowl before or in the same pan. Stir to prevent burning and let is thicken up, about 2 – 3 min. Taste the sauce and add the extra T maple syrup if you want it sweeter. Add back in the mushrooms and toss to coat until they become thick and sticky, about 2 – 3 more min. This may take a bit longer based on your mushrooms so be sure to watch them. Remove from heat, and allow to cool slightly.

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Mushroom Sauce (cookingandcooking)

3 T butter
3 T flour
2 1/2 c cold milk
3 T cooking oil
4 1/2 c mushrooms, sliced
1/4 t turmeric powder
salt and pepper to taste

Heat the cooking oil in a skillet over medium heat. Add sliced mushrooms and fry uncovered until mushrooms are golden and all liquid is absorbed. Add turmeric powder and stir well. Set aside. Dissolve flour in cold milk and set aside. Melt butter in a saucepan over low heat. Add dissolved flour. Stir constantly until mixed and all the lumps are gone, about 2 min. Add salt and pepper. Continue cooking over low heat until sauce begins to thicken, stirring constantly. Add mushrooms to white sauce and mix well. Taste and add more salt and pepper if needed. Note: For richer sauce, add a few tablespoons of heavy cream. Makes 3 cups.

Garlic Parmesan Roasted Broccoli (crunchycreamysweet)

2 medium heads of broccoli (4 c)
4 T olive oil
1/2 t salt
1/4 t black pepper
3 garlic cloves, minced
1/4 c grated Parmesan cheese
1/4 c breadcrumbs plain or Italian style

Preheat oven to 400 F. Line a large baking sheet with parchment paper. Trim broccoli heads and cut into florets. Cut large florets in half. Place broccoli in a large mixing bowl. Add olive oil, salt, pepper and minced garlic. Toss to coat. Add Parmesan cheese and breadcrumbs and toss to coat. Spread broccoli on prepared sheet. If there is any leftover breadcrumb mix in the bottom of the bowl, sprinkle it over broccoli. Roast in preheated oven for 20 – 25 min or until the broccoli is soft and the breadcrumb mix is golden brown. Serve. Serves 4.

Easy Beer Battered Onion Rings (chocolatechocolateandmore)

1 c flour
2 T cornstarch
1/2 t salt
1/2 t pepper
1/4 t onion powder (opt but really good)
2 egg yolks, beaten
1 c beer
1 large Vidalia or other sweet onion
peanut oil for frying

Combine dry ingredients in a medium sized shallow bowl. Whisk in egg yolks and beer. Cover and chill for at least 1 hour. Peel and slice onion to desired width, separate layers. Place oil in a heavy bottomed pan, about 2″ deep. Heat temp to 350 F. Dip onion rings, one at a time in batter then carefully place in hot oil. Fry for about 1 min then flip over and fry for another min until golden on both sides. Remove from oil and let drain on paper towels before serving.

Best Asian Garlic Paleo Whole30 Noodles (paleoglutenfree)

Noodles

1 large cooked spaghetti squash
1/2 medium zucchini, julienne cut
1/2 large carrot, julienne cut
1 small red bell pepper minced
1/2 c fresh cilantro, diced
1/4 c roasted cashews or peanuts, chopped

In a large bowl incorporate ingredients for noodles, pour sauce in and mix together. Serve recipe hot or cold. If you want to heat the noodles, just mix everything together in a skillet and heat until warm.

Sauce

2/3 c coconut aminos
1/4 c full fat coconut milk
2 T fresh grated ginger or powder
2 T red curry paste
2 T fish sauce
6 medium/large garlic cloves smaller cloves for less spicy
6 large medjool dates pitted

Puree ingredients for sauce in a blender.

Savory Curried Rice With Dried Fruit (genius)

2 c uncooked long grain rice
1 c dried mixed fruit (mix of dates, apricots and cranberries)
1 c slivered almonds
1⁄2 c raisins or 1⁄2 c sultana
2 T dried onion flakes
4 t chicken bouillon granules
4 t curry powder
1 t salt
2 1⁄2 c water
2 T butter

In a large bowl, combine the first 8 ingredients. You can do this 1 – 2 days in advance to allow flavors to meld, but it’s not necessary. Combine water and butter in a saucepan; bring to a boil. Add 2 c rice mix, reduce heat and simmer for 20 min or until liquid is absorbed. Note: This rice mix can be stored in an airtight container for up to 3 months.

Easy Tex Mex Corn Casserole (iheartrecipes)

1 1/2 c self rising flour
1 c yellow cornmeal
2 large eggs
2 T melted butter
1 1/2 c half & half
1/4 c vegetable oil
1/2 t ground cumin
1 1/2 t kosher salt
2 t garlic powder
1 t onion powder
1 t cayenne pepper
1/2 t ground black pepper
3 c frozen corn
1 medium size red bell pepper, diced
1 medium size green bell pepper, diced
1 medium size red onion, diced
1 large jalapeno pepper, diced
1/4 bunch of fresh cilantro, leaves only, chopped
8 oz sharp cheddar, shredded

Preheat oven to 350 F. Add the self rising flour and yellow cornmeal into a large bowl. Sprinkle in the cumin, onion powder, garlic powder, kosher salt and cayenne pepper. Stir the ingredients. Pour in the half & half and melted butter. Add in the eggs. Mix ingredients until well combined, then set the bowl aside. Drizzle 1/4 c vegetable oil into a large pan, then place the pan over medium heat. Once the oil is nice and hot, toss in the diced vegetables. Cook the vegetables until nice and translucent, then turn off the heat. Toss corn into the bowl with the batter, followed by the cilantro. Add in the cooked diced vegetables and shredded cheese. Mix everything until well combined. Grease a 9 x 13 baking dish. Add corn casserole mix and flatten out. Bake casserole, uncovered in the oven on 350 F for 40 min. Remove from the oven, and let sit for a few min.

Southern Fried Okra (flavorite)

1 lb okra
2 c buttermilk
2 c self-rising cornmeal
oil

Rinse okra and slice. Discard stems and tips. Pour buttermilk over sliced okra; cover and chill 30 min. Remove okra from buttermilk. Dredge okra in cornmeal. Pour oil to a depth of 2″ in a Dutch oven or large skillet. Heat oil to 375 F. Fry okra in batches until golden brown, about 4 min. Serve immediately.

Irish Pub Nachos (4sonrus)

1 1/2 lbs russet potatoes, scrubbed and sliced into 1/4″ coins
2 T olive oil
1/2 t dried rosemary leaves
scant 1/2 t ground thyme
salt and pepper to taste
1 c shredded cheddar cheese
5 slices thick cut bacon, cooked crisp and crumbled
sour cream or Greek yogurt, to taste
pico de gallo, to taste
2 green onions, thinly sliced (opt)
1 T chopped fresh cilantro leaves

Add the potatoes to a large mixing bowl. Drizzle with olive oil. Add in the seasonings–rosemary, thyme, salt and pepper. Use a spatula to toss them to coat, gently but until all the spices and oil are evenly covering all the potatoes. On a large, rimmed baking sheet place the potatoes out in an even, single layer. Drizzle any remnants from the bowl evenly out over top. Bake potatoes at 450 F for 20 min, flip potatoes and bake for a final 20 min. Let potatoes cool just enough to safely handle. Transfer them to a flat cast iron pan, with the edges slightly overlapping in a spiral pattern. Spread cheese and bacon out evenly over top. Bake another 4 min or until the cheese is melted. Remove the skillet from the oven and let the potatoes rest for a min. Serve these nachos with a scoop of sour cream in the center, a dollop of pico, and with green onions or cilantro sprinkled over top. Servings 4.

Easy Steak Frites (cookscountry)

4 T unsalted butter, softened
1 shallot, minced
1 T minced fresh parsley
1 garlic clove, minced
Kosher salt and pepper
2 1/2 lbs large Yukon Gold potatoes, unpeeled
6 c peanut or vegetable oil
1/2 t Kosher salt
1/4 t pepper

Square off potatoes by cutting 1/4″ thick slice from each of their 4 long sides; discard slices. Cut potatoes lengthwise into 1/4″ thick planks. Stack 3 or 4 planks and cut into 1/4″ thick fries. Repeat with remaining planks. (Do not place sliced potatoes in water.) Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and oil in large Dutch oven. Cook over high heat until oil is vigorously bubbling, about 5 min. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 min. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crispy, 7 – 10 min longer. Using spider or slotted spoon, transfer fries to prepared sheet and season with salt. Serves 4. Note: For the best French fries, use large Yukon Gold potatoes (10 – 12 oz each) that are similar in size. We prefer peanut oil for frying for its high smoke point and the clean taste it imparts to fried foods, but you can use vegetable oil, if desired. Use a Dutch oven that holds 6 qts or more for this recipe.

Baked Plantain Chips (tastykitchen)

2 whole Plantains
2 T olive oil
2 t garlic powder
1/2 t onion powder
1 1/2 t salt
1 t black pepper
1 1/2 t cayenne pepper

Preheat oven to 400º F. Peel and thinly slice plantains. Toss plantains with olive oil, garlic powder, onion powder, salt, black pepper and cayenne pepper in a bowl. Line a baking sheet with parchment paper and place plantains in a single layer on top. If they are stacked, they will stick together. Bake for 20 – 25 min until crisp, keeping an eye on them to make sure they don’t burn.

Quick Pickled Dill Cauliflower (paleohacks)

1 1/2 c cauliflower
1/2 t sea salt
1/2 t peppercorns
1 large sprig of dill
1/2 c distilled water
1/2 c apple cider vinegar

Place washed, sliced vegetables in a 16 oz Mason jar along with herbs and spices. Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar. Pour the brine over the vegetables and secure the lid. Allow to cool at room temp. Refrigerate 24 hours before enjoying.

Quick Pickled Dill Radishes (paleohacks)

1 1/2 c radishes, sliced
1/2 t sea salt
1/2 t peppercorns
1 sprig fresh dill
1/2 c distilled water
1/2 c apple cider vinegar

Place washed, sliced vegetables in a 16 oz Mason jar along with herbs and spices. Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar. Pour the brine over the vegetables and secure the lid. Allow to cool at room temp. Refrigerate 24 hours before enjoying.

Quick Pickled Dill Carrots (paleohacks)

1 medium carrot, sliced into 1/2″ sticks
1/2 t sea salt
1/2 t peppercorns
2 sprigs fresh dill
1/2 c distilled water
1/2 c apple cider vinegar

Place washed, sliced vegetables in a 16 oz Mason jar along with herbs and spices. Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar. Pour the brine over the vegetables and secure the lid. Allow to cool at room temperature. Refrigerate 24 hours before enjoying.

Quick Pickled Cabbage (paleohacks)

1 1/2 c shredded cabbage
1/2 t sea salt
1/2 t peppercorns
1/2 c distilled water
1/2 c apple cider vinegar
2 T raw honey

Place washed, sliced vegetables in a 16 oz Mason jar along with herbs and spices. Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar and honey. Pour the brine over the vegetables and secure the lid. Allow to cool at room temp. Refrigerate 24 hours before enjoying.

Quick Pickled Red Onions (paleohacks)

1 small red onion, thinly sliced
¼ t sea salt
1 clove (optional)
½ cup distilled water
½ cup apple cider vinegar
1 T raw honey

Place washed, sliced vegetables in a 16 oz Mason jar along with herbs and spices. Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar and honey. Pour the brine over the vegetables and secure the lid. Allow to cool at room temp. Refrigerate 24 hours before enjoying.

Quick Pickled Dill Pickles (paleohacks)

1 1/2 c sliced cucumbers
1/4 t sea salt
1/2 t peppercorns
4 – 6 fresh dill sprigs
1/4 t ground mustard seed
1/2 c distilled water
1/2 c apple cider vinegar
2 T raw honey

Place washed, sliced vegetables in a 16 oz Mason jar along with herbs and spices. Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar and honey. Pour the brine over the vegetables and secure the lid. Allow to cool at room temp. Refrigerate 24 hours before enjoying.

Ashe’s Weinkraut (Wine Sauerkraut)

1 qt sauerkraut
1/4 c sliced onions
2 T butter (or bacon drippings )
1 1/2 c white wine (your favorite)
1/2 c beef stock (or bouillon)
1 t brown sugar
1 t celery seeds
2 or 3 medium-size apples (whatever kind you’d like)

Drain kraut slightly. Cook onion in butter or drippings until transparent. Add sauerkraut and stir; cook slowly. Wash, peel and core apples; dice fruit and add to sauerkraut. Add wine and enough stock or bouillon to cover. Cook slowly, uncovered for 30 min. Add sugar and celery seeds; cover and finish cooking in moderate 325° F oven 30 min longer.

Oma’s Sauerkraut (quickgermanrecipes)

1  28 oz can or jar sauerkraut
1 onion, chopped
1 – 2 T oil, butter or bacon drippings
2/3 c liquid (broth, white wine, apple juice or water)
salt, pepper, sugar
1 – 2 T cornstarch
3 juniper berries or 1 t caraway seeds (opt)
1 apple, peeled and diced (opt)

Drain sauerkraut in colander, pressing out as much liquid as possible. Heat oil in frying pan. Add onion and saute slowly until golden. Add sauerkraut and continue browning. Add more oil if necessary. Add apple, juniper berries and caraway seeds, if using. Add liquid and bring to simmer. Cover and cook at least 15 min and up to 1 hour. Stir occasionally, adding more liquid if necessary. Mix cornstarch in a little cold water and slowly add just enough to sauerkraut to thicken sauce. Season with salt, pepper and sugar.

Whole Roasted Cauliflower With Butter Sauce (eatwell101)

1 head of cauliflower
fresh thyme
2 bay leaves
4 c vegetable or chicken stock, more or less, depending on the size of the cauliflower
1/3 c melted butter
fresh cracked pepper

Preheat your oven to 400º F. Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry. Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 min. Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper. Roast in the oven for 10 – 15 min, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 min if you want to give it a bit more color, but keep an eye on it so it doesn’t burn. Remove from oven and sprinkle with fresh thyme. Slice and serve with an extra drizzle of the buttery cooking juices. Note: For a smokey non-vegetarian version, add crumbled bacon on top of the roasted cauliflower.