Tag Archives: vegetables

Classic Creamy Coleslaw

If I need to make a “fail proof” recipe or am in a hurry and need something you just know is going to be good.. I turn to Martha Stewart. Her recipes are thoroughly perfected, if sometimes a little elaborate. I guess that is my only hesitation with some of her stuff.. perfect yes, but sometimes a real commitment in the kitchen. (Usually worth the effort though.) This coleslaw is delicious AND quick! I added the option of green pepper, green onions and parsley!

This is a fantastic side to pulled pork which I will publish a recipe for later this week!

creamy coleslaw blog (2) creamy coleslaw blog (1)

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 small green cabbage, (about 1 3/4 pounds), finely shredded
  • 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
  • 1 small onion, coarsely grated (optional)
  • 1 green pepper, shredded or finely diced (optional)
  • Small bunch of green onions, sliced, for garnish (optional)
  • Parsley, for garnish (optional)

Directions

  1. Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
  2. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

Thank you Martha Stewart!

dit-elle-Esther

Paleo Breakfast for Champions

This is one of my favorite breakfasts – super quick and easy, healthy and tasty!

paleo breakfast eggs and veggies blog (2) paleo breakfast eggs and veggies blog (1)

Ingredients

  • 3 eggs
  • 1 Tbsp butter
  • 1-2 cloves garlic
  • Salt & pepper to taste
  • Fresh cut vegetables of your choice

Directions

  • Melt butter in pan, add sliced garlic and let saute for ~ 1 minute on medium heat (don’t let turn brown)
  • Crack eggs into pan and whisk with fork
  • Cook until firm and starting to brown
  • Serve with fresh veggies
  • Voila! Easy!

dit-elle-Esther

Winter Squash and Apple Galette

This week I’m featuring two recipes using winter squash and apples! Today a Galette (French for a flat round pastry or bread) and on Thursday, check back for Winter Squash and Apple Soup. These dishes are excellent served together as a meal or as separate dishes! I made these for lunch recently when we were having one of the first damp, cold and rainy days here in Seattle. It was a wonderful meal to cheer up the day. 🙂

This is a great recipe for leftover roasted squash since you do need to cook it before putting into the shell here, but it is otherwise quick and easy to assemble!

winter squash and apple pie (2) winter squash and apple pie (1)

Ingredients

  • 1 pound winter squash – peeled, seeded and cut into 3/4-inch cubes
  • 1 tablespoon oil
  • Salt and black pepper, to taste
  • 1 tablespoon butter
  • 1/2 cup thinly sliced sweet onion
  • 1/2 apple – halved, cored and cut into thin wedges
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup crumbled blue cheese (or parmesan works great as well)
  • 1 prepared pie crust (I use a gluten free version)
  • 1 egg yolk plus 1 tablespoon water (for egg wash)

Preparation

  • Preheat oven to 400° F.
  • Toss squash with oil, salt and pepper. Roast in oven until tender, about 20 minutes.
  • Meanwhile, melt butter in a skillet over medium heat. Cook onions until translucent, about 5 minutes. Add apples and thyme and season with salt and pepper. Remove from heat; toss with squash and blue cheese.
  • Place pie crust flat on a parchment-lined baking sheet. Mound squash mixture in the middle of crust, leaving a 2-inch border. Fold border over filling, pleating the edge (the center will be open). Brush edges with egg wash.
  • Bake until golden, 20 to 25 minutes. Cut into wedges before serving.

Super Mom Tip: 1) Use leftover baked squash and save a step! 2) Don’t have time to work on the pleating and egg washing the crust? I didn’t either. I just tossed the filling and baked it in the crust and voila! I’m sure it tastes just as good!

Thanks to and inspired by the recipe on PCC Natural Markets!

dit-elle-Esther

Roasted Ratatouille with Black Olives

This is a great variation to a traditional ratatouille dish. By roasting the vegetables, you get rich flavors and melding of ingredients. The black olives and fresh basil were a nice touch. I served it with polenta and the whole dish was super yummy!

ratatouille blog (3) ratatouille blog (2) ratatouille blog (1)

Ingredients

  • 4 tomatoes, cut into 1-inch chunks
  • 1 large eggplant, peeled and cut into 1-inch cubes
  • 1 each red, yellow and green bell pepper, seeded and cut into strips
  • 1/2 onion, thickly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 1/2 cup chopped fresh basil, plus additional for garnishing
  • 1/2 cup pitted black olives

Preparation

  • Preheat oven to 425° F.
  • Place two rimmed baking sheets in the oven for 4 minutes to heat.
  • Meanwhile, toss the tomatoes, eggplant, peppers and onions with olive oil and garlic in a large bowl. Very carefully spread the vegetables on the hot baking sheets. Roast, shaking the pan once or twice to turn vegetables, until tender and golden, 15 to 20 minutes. Season with salt and pepper.
  • Toss roasted vegetables with balsamic vinegar, basil and olives. Serve warm with sprigs of fresh basil.

I served this with polenta and grated parmesan cheese!

Thanks PCC Natural Markets!

dit-elle-Esther

Kale Waldorf Salad

This is a fantastic kale salad! You can make it in a few minutes with the right tools – I use a food processor and run the veggies through the slicer blade. And yes – you eat the kale raw and it is delicious! 🙂

kale waldorf salad blog (2) kale waldorf salad blog (1)

Salad ingredients

  • 1 large bunch curly green kale, rinsed
  • 1-2 apples
  • 2-3 stalks celery
  • 1/2 cup nuts or pumpkin seeds, roughly chopped
  • 1/2 cup raisins, dried appricots, figs, dates or cranberries, roughly chopped
  • 1 cup red grapes, halved (or whole, to save time!)

Dressing

  • 1 cup mayonnaise
  • Juice from a small lemon
  • 1 tsp mustard
  • Salt/pepper to taste

Directions

  • Run the kale, apples and celery through the food processor on the slicer blade
  • Toss with nuts or seeds, raisins or grapes
  • Mix the dressing ingredients and toss with salad
  • Keeps very well covered in refrigerator for several days

Excellent with poached or fried eggs – paleo breakfast for champions!

dit-elle-Esther

Roasted Broccoli

This is a really yummy way to cook broccoli. I usually steam broccoli until it’s bright green and just tender (which is super quick and easy), but we seem to end up with leftovers. This took a few more steps, but there were no leftovers. A delicious crispy roasted broccoli recipe and such a great side dish for this time of year! Even the kids loved it. Never thought I’d say broccoli and yum in the same sentence, but there you go! 🙂

roasted broccoli blog (2) roasted broccoli blog (1)

Ingredients

  • 1 head of broccoli, chopped into florets
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt

Directions

  • Oven to 400*
  • In a large bowl, toss broccoli with olive oil and salt
  • Spread in single layer on baking sheet
  • Bake for 15-20 minutes, until broccoli is tender and crisp and starting to brown
  • Cool a bit and serve!

dit-elle-Esther

Stuffed Mushrooms

It’s mushroom season! White or Crimini Mushrooms work great for this recipe. This is a great paleo snack. Make them with or without cheese!

mushrooms stuffed blog (2) mushrooms stuffed blog (1)

Ingredients

  • 6 oz white or crimini mushrooms
  • 2 Tbsp butter
  • 1/2 onion, finely chopped
  • 1 lb mild Italian sausage, casings removed
  • 1 cup celery, finely chopped
  • 1/2 cup red bell peppers, finely chopped
  • 2 Tbsp fresh oregano leaves, minced
  • 2 garlic cloves, minced
  • 1 egg
  • 3 tsps. fresh Italian parsley, minced (or 2 tsp dried parsley)
  • Salt/pepper to taste
  • 1/2 cup Parmesan cheese, grated (optional)

Directions

  • Oven to 350*
  • Clean mushrooms with a damp cloth and remove stems
  • Finely chop just the stems
  • Place cleaned mushrooms, caps down on baking sheet and set aside
  • Heat butter and saute onion for 4-5 minutes or until golden
  • Add sausage to skillet and cook until browned
  • Add celery, red bell pepper, and finely chopped mushroom stems and cook for another 5-7 minutes
  • Add oregano and garlic and cook for 2-3 minutes
  • Place meat mixture in food processor with egg and parsley and pulse until mixture is finely chopped
  • Spoon meat mixture into each mushroom cap, top with cheese (optional and bake for ~20-30 minutes until mushrooms are tender and filling is starting to brown
  • Enjoy! 🙂

dit-elle-Esther

Eggplant Mini Pizzas

These delicious mini pizzas are made with a base of eggplant and topped with sauce, veggies, cheese and fresh basil. I added some fresh pesto as well and these were delicious! 🙂 Gluten free and grain free and almost paleo (omit cheese for paleo) these are a great alternative to traditional pizza! 🙂

eggplant pesto pizza blog (3) eggplant pesto pizza blog (2) eggplant pesto pizza blog (1)

Ingredients

  • 1 globe eggplant, about 8 ounces and 9-10 inches long and sliced into 3/4″ slices
  • Salt for sprinkling on eggplant slices to draw water out
  • 1-2 T olive oil, for brushing eggplant before roasting

Toppings

  • 1 can (14.5 oz) Tomato sauce or crushed tomatoes
  • 1 tsp dried Italian seasoning or a combination of basil, oregano and thyme
  • 1-2 mushrooms, finely diced
  • 1/3 cup freshly grated Parmesan
  • 1/3 cup finely grated low-fat mozzarella blend
  • Fresh Basil Pesto – 1 tsp for each slice of eggplant (optional)
  • 10 large basil leaves, cut in chiffonade strips (optional)

Instructions

  • Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness)
  • Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)
  • After 30 minutes, wipe the eggplant dry with a knife or paper towels (this also removes most of the salt.)  Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning.  Roast the eggplant about 20-25 minutes.
  • Remove eggplant from the oven and turn oven setting to broil.
  • Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with chopped veggies, cheese and some of the fresh basil.
  • Put pizzas under the broiler until the cheese is melted and slightly browned.
  • Serve hot, with a dollop of fresh basil pesto and some more fresh basil if using.

Inspired by, modified and simplified from the original – thanks KalynsKitchen!

dit-elle-Esther

Roasted Sweet Potatoes with Toasted Cheese

Root veggies are in season with an abundance to select from already. You can use sweet potatoes, yams or garnet yams for this recipe. You are dairy free? No problem. Bake them the same way as described below and omit cheese. They are super delicious either way! 🙂

yams with broiled cheese blog

Ingredients

  • 4 small sweet potatoes, halved lengthwise
  • 2 Tbsp olive oil
  • Salt and black pepper
  • 3 oz Fontina cheese, grated (3/4 cup) – I could not find this in my local grocery store and used Comte cheese instead.. you can’t really go wrong with any cheese though, so use your favorite cheese or just Parmesan works great!
  • 1 1/2 oz. Parmesan, grated (1/3 cup)

Directions

  • Heat oven to 425*
  • Rub potatoes with oil and season with salt and pepper
  • Bake, cut side down, on a baking sheet or glass pan until golden brown and tender, ~20 minutes (fork inserts very easily)
  • Turn over to broil
  • Combine cheeses and sprinkle on potatoes cut-side up
  • Broil until cheese is melted and golden brown, 2 to 3 minutes
  • Serve warm

dit-elle-Esther

Tricolor Autumn Salad

This is made with purple cabbage, romaine lettuce and carrots.. full of nutrients, all raw ingredients, crunchy and delicious! Toss with Tahini Dressing and enjoy.

Blog tricolor winter salad blog

Ingredients

  • 1 small head purple cabbage (grated)
  • 1 small head romaine lettuce (finely chopped)
  • 1 cup grated carrots
  • 1 batch Tahini dressing

Tahini Dressing (makes 1.5 cups or so)

  • 1/2 cup roasted tahini
  • 1/2 cup water
  • 1/4 cup freshly squeezed lemon juice
  • 2 Tbsp olive oil
  • 1 tsp sea salt

Directions

  • In a large bowl, toss veggies
  • For dressing, puree ingredients until smooth
  • Toss salad with 1/2 cup or up to all dressing and serve

Source: Thanks Paleo Cooking from Elana’s Pantry

dit-elle-Esther