This roast vegetables formula uses the simplest of fall vegetables; creamy sweet butternut squash, tender yukon potatoes, juicy zucchini, the sweetest carrots and crisp bell peppers. Mixture the veggies works as a result of the more durable veggies square measure roast ten minutes longer than everything else. You’ll be able to additionally modification up the veggies.
The flavor combination is lovely and the sprinkle of cheese at the end, even lovelier! Roasted vegetables would make a stunning and vibrant Thanksgiving side dish.My Mama-in-law shared this recipe with us last week and we’ve made it several times already. It’s pretty simple to make but takes a sometime to chop everything up.
Make Ahead Tip: You can chop all of your veggies a day in advance and refrigerate in ziploc bags overnight. Just be sure to keep your potatoes refrigerated in a bowl of cold water so they don’t change color.
If you’re lucky enough to have leftovers: It reheats really well on a pan for lunch the next day and you can puree it to make baby food.
6 medium yellow potatoes, unpeeled and sliced into 3/4″ to 1″ thick pieces 1 medium butternut squash, peeled, seeded and sliced into 3/4″ – 1″ thick pieces *see tips below 2 large carrots, peeled and sliced into 1/2″ thick rounds 4 cloves of garlic, finely chopped 1 large or 2 medium zucchini, sliced into 3/4″ thick rounds 2 red, yellow or orange bell peppers, cut into 1″ pieces 1.5 Tbsp garlic salt, or to taste Freshly grated black pepper, to taste Extra light olive oil, or avocado oil, or vegetable oil 1/2 cup shredded parmesan or mozzarella cheese
1. Start with the vegetables that take longer to bake: place potatoes, butternut squash, carrots and 1/2 of chopped garlic into a large mixing bowl. Drizzle with 2 Tbsp olive oil and sprinkle with black pepper and 1 Tbsp garlic salt, or to taste. Stir to coat the veggies evenly. Divide this mixture into your two prepared baking pans and roast uncovered at 450˚F for 10 minutes.2. In the same mixing bowl, combine remaining veggies: zucchini, bell pepper, remaining chopped garlic, 1 Tbsp olive oil, black pepper and 1/2 Tbsp garlic salt, or to taste and stir well to combine. Remove roasting pans from the oven and quickly place the mixed vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and squash are tender and easily pierced with a fork. 3. Sprinkle the top with shredded cheese and place under the broiler for 1-2 min or until cheese melts.
Different brands of kimchi, the traditional Korean condiment made with fermented cabbage, usually have different vegetables added to them. The brand used in this recipe includes carrots and peppers, which give the flavor of this easy soup added dimension. When choosing a kimchi, opt for one that is not too sour, so the oysters will not be overpowered. Taste the kimchi to assess its spiciness, and adjust the seasoning for this dish accordingly.
I love cooking my own Kimchi Vegetable Soup With Oysters at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make oyster soup the way I like it to be and within my budget.
“Select” oysters are what you’ll usually find in the seafood department of grocery stores; the term refers to their size.
Make Ahead: If you plan to make this soup in advance, refrigerate it without the oysters or spinach. Once the soup is reheated, they can be added just before serving.
7 cups water
1 tablespoon dashi powder (available at Asian markets and at Whole Foods Markets)
1 tablespoon fish sauce
1 tablespoon peeled, finely grated ginger root
1/4 cup oyster sauce
1/4 cup gochujang (Korean spicy chili paste), such as Annie Chun’s
16 ounces medium spicy cabbage kimchi, such as Sunja’s (see headnote)
2 cups (6 ounces) sliced shiitake mushroom caps
4 cups packed baby spinach, coarsely chopped
1 quart shucked select oysters and their liquor (see headnote)
2 scallions, white and light-green parts, chopped (1/2 cup)
Combine the water, dashi powder, fish sauce, ginger, oyster sauce, gochujang, kimchi and mushrooms in a large Dutch oven over medium-high heat. Bring to a boil, stirring occasionally, then reduce the heat to medium, cover and cook for 20 minutes, stirring occasionally, to let the flavors meld.
(At this point, the soup can be cooled, covered and refrigerated for 1 or 2 days.)
Stir in the spinach and oysters; cook uncovered for about 4 minutes, so the edges of the oysters begin to curl.
Ladle among individual bowls. Garnish with the chopped scallions; serve immediately.
What is Tofu and is it good for you? Tofu is coagulated soy milk in short soy bean curd. The curd is then pressed into a block and is used in many different Asian and Vegan dishes.
I use it in my stirfrys and egg rolls. I feel that tofu with its soft cheese like texture makes a great protein substitute or addition. I think the verdict is still out on whether or not Tofu or bean curd is healthy or not.
I’ve read arguments for pros and cons. I don’t pay too much attention to them as I did grow up eating Tofu, it’s an Asian thing I guess. Regardless of the debate I see it this way, tofu like anything can be good or bad for you depending on how much you consume regularly. I mean babies allergic to lactose, like my grandson Jett, pretty much live off soy milk for the first year of their lives, so I’m guessing tofu made from soy milk isn’t a bad thing. But like I always say too much of anything is bad for you so I’m thinking Tofu falls into this category.
Having said that here is a tofu side dish I make that the whole family enjoys. It’s super easy to make and can actually be eaten as a main dish when paired with steamed rice. By the way you can serve it hot or cold. On hot summer days I chill it in the fridge and serve very cold. It’s a great side dish that goes well with my Spicy Kalbi Kabobs! The some what bland creamy tofu taste tempers the spiciness of the beef kabobs and kimchee!
1 Block Firm Tofu – sliced into 1/2″ cubes
1 Tbs. Sesame Oil
1 Tsp. Finely Minced Garlic
1/4 Cup Soy Sauce
1/4 Cup Sesame Oil
1 Tsp. White Sesame Seeds
1 Tbs. Chopped Green Onions optional
Sautee garlic until they start to brown
Gently add tofu cubes
Cook until all sides turn slightly brown – gently turning cubes with a spatula – about 5 -10 minutes.
Remove cooked Tofu cubes from heat and transfer into serving bowl
In a small bowl stir together soy sauce, sesame oil, and sesame seeds until well mixed
Pour over tofu
Gently toss tofu cubes until well coated with soy sauce mixture
Sprinkle with chopped green onions before serving
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Here’s a new hummus flavor I whipped up for the family. It goes great with the Beef Shawarma wraps I make. It’s very easy to make. You can use a food processor, but I was too lazy to take out my processor so I made it in my Ninja blender, it worked just as well.
I use sun dried tomatoes I buy in the open markets of Venice. I store them in the freezer and soak them in water for a few hours before using them. You can use the sun dried tomatoes they sell in jars at the produce section of your local supermarket. As for the roasted red pepper I just use the ones in a jar I get from the supermarket.
1/2 cup sun dried tomatoes
1/2 cup roasted red peppers
1 cup chick peas – Garbanzo Beans
1/4 cup olive oil
1 tbls. sesame tahini
1 tbls. minced garlic
1 tsp. sea salt
Juice from 1 lemon
Extra Virgin olive oil (optional)
Place tomatoes in blender or food processor – blend until finely chopped
Add red peppers – blend until finely chopped and mixed well
Add chick peas, oil, tahini, garlic, salt – blend until it becomes a soft paste
Add lemon juice – blend until it’s absorbed
Move to serving bowl or dish. If desired drizzle with Extra Virgin Olive Oil before serving.
In my effort to change our eating habits to something a bit healthier than meat and potatoes I make a meatless meal at least once a week. One of my favorites is this Veggie Stir Fry.
It’s amazing how filling and tasty a simple meal of healthy veggies can be. This week I made this dinner of zucchini, spinach, and tomatoes. It was delicious, my husband loved it. You can serve it with a piece of whole grain bread if you wish; the bread is great for dipping in the juices.
You can also serve this dish as an appetizer or side dish. It’s so good! It goes great with barbecued and roasted meats.
1 large organic zucchini, cut into 2″- 3″ strips
1 cup fresh organic spinach
1/2 cup organic cherry tomatoes, halved
1 tbls. organic coconut oil
1 tbls. minced garlic
1 tsp. cayenne red pepper
Sea Salt to taste
1. Heat oil over medium heat
2. Add garlic, sautee until it turns golden, stir constantly
3. Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly
4. Add tomatoes, cook until juices start to come out, stir constantly
5. Add spinach, cook until leaves wilt and turn bright green, stir contantly