Kristen's Recipes

3 T. honey

1 C. chicken stock

1 fresh bay leaf

1/2 red onion, chopped

1/2 red bell pepper, chopped

2 tsp. mustard seed

1/4 tsp. turmeric

2 tubs Brussels sprouts

2 T. celery salt

Black pepper

In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

 

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3 cloves garlic

Salt

2 sprigs hyssop leaves, removed from the stems and finely chopped

Olive Oil

16 ripe cherry tomatoes

8 anchovy fillets

 

 

Preheat the oven to 400°F (200°C) Halve the peppers lengthways, remove and discard the white core and seeds, then lay the peppers, cut side up, in a greased baking dish. They should fit snugly. Peel the garlic, slice it finely and put a few slices in each halved pepper, together with a little salt, a pinch of hyssop leaves and 1 T. (15 ml) oil. (If you are using anchovies in olive oil, use this oil, as it adds extra flavor.) Halve the tomatoes — there’s no need to peel these small tomatoes — and tuck them into the peppers. Bake in the oven until the peppers have almost collapsed and are full of juice. Either drain the anchovies, if in oil, on paper towels, or if in brine, rinse and dry them. Roughly chop the anchovy fillets and stir 1 tsp. (5 ml) into each of the peppers. Return to the oven for 10 minutes, then serve.

 

 

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Water

2T. butter

1/4 C. slivered almonds

Salt and pepper to taste

1/2 C. sour cream

1 tsp dried parsley, for garnish

 

To prepare the Brussels sprouts, you must first trim the stem end of each head. Once trimmed, cut a shallow “X” in each sprouts stem end to allow more uniform steaming. Put enough water in the vegetable steamer to cover the bottom, but not to make contact with the basket over the water. Put the sprouts in the basket, place the lid atop the steamer and bring the water to a boil over high heat. Once the water begins to boil, turn off the heat and steam for two minutes. Remove the sprouts from the steamer and carefully slice each head, lengthwise, in half. The time that this takes will allow the sprouts to slightly cool. In the sauté pan over medium-high heat, melt the butter. Immediately add the slivered almonds to begin to flavor the butter. After 20-30 seconds, add the halved sprouts and begin to sauté the heads. Sprinkle with salt and black pepper, continuing to sauté the sprouts. When the sprouts begin to take on a bit of browning in color, add the sour cream and stir to coat, creating a thin sauce. If you prefer, allow the sprouts to stay in the pan longer if you do not want any “crunch” to your vegetables. Finally, sprinkle with the parsley and serve at your next dinner

 

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1/3 cup cilantro leaves, packed

1/3 cup tahini (roasted sesame seed paste)

3 tablespoons fresh lemon juice

2 garlic cloves

6 tablespoons water

1/2 teaspoon salt, divided

2 tablespoons extra-virgin olive oil

6 cups cauliflower florets (about 1 large head)

1/4 teaspoon freshly ground black pepper

1/3 cup pomegranate arils $

 

Preheat oven to 375°. Combine first 4 ingredients in a food processor; process until smooth. Add 6 tablespoons water, 1 tablespoon at a time, until mixture is the consistency of a creamy salad dressing. Add 1/4 teaspoon salt; pulse to combine. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add cauliflower; cook 10 minutes or until lightly browned, stirring occasionally. Place cauliflower on a jelly-roll pan lined with foil. Roast cauliflower at 375° for 18 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt and pepper. Add pomegranate arils; toss to combine. Serve with tahini mixture.

One of the oldest vegetables known to man, cauliflower is the artistocrat of the cabbage family. You’ll see why when you serve it with this zingy sauce.

 

2-pound head cauliflower

2 tablespoons butter or margarine

2 tablespoons flour

1/2 teaspoon salt

Dash pepper

1 1/4 cups milk

1 tablespoon prepared mustard

1 teaspoon horseradish

1 teaspoon worcestershire sauce

1 tablespoon snipped parsley

 

Remove leaves and stalk from cauliflower. Cook, covered, in large amount of boiling salted water 15 to 20 minutes or till tender; drain. Melt butter, blend in flour and seasonings. Add milk all at once and cook, stirring constantly, till thickened. Stir in mustard, horseradish, worcestershire sauce, and parsley. Serve sauce over cauliflower.

1 head cauliflower, cut into stemmed florets (about 4 cups)

Olive oil

Kosher salt and freshly ground black pepper

2tablespoons lemon juice

1teaspoon honey

Zest of one lemon

1teaspoon crushed red pepper flakes

2tablespoons finely chopped parsley

 

Pre-heat the oven to 450°F. In a large bowl, toss the florets with a tablespoon or so of the olive oil, and season generously with salt and pepper. Grease a jelly roll-style cookie sheet (or shallow roasting pan) with a bit more olive oil. Spread the florets out in one layer on the prepared pan.  Roast the cauliflower for 30-45 minutes, until it is cooked through and dark brown – even black – in most spots. Trust me.

In the meantime, whisk together the lemon juice, honey and a pinch of salt in a small bowl. Whisk in a tablespoon of oil and set aside.  Once the cauliflower is roasted to your liking, remove the pan from the oven and place the cooked cauliflower in a large bowl. Toss with the lemon zest, crushed red pepper, parsley and a pinch of salt. Add the dressing. Mix well, taste and adjust for seasonings, and serve warm or at room temperature.

 

1 T. All-purpose flour

1/4 tsp. Salt

3/4 C. Skim milk

2 T. Chopped green chilies

1/2 tsp. Butter

1/8 tsp. Cayenne pepper

1/8 tsp. Black pepper

1/2 C. Low fat cheddar cheese, shredded

1/4 C. Fresh bread crumbs

 

Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with lid combine flour, red pepper, salt, pepper, and milk; shake until blended.  Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until bubbling.

 

20 large garlic cloves, coarsely chopped

3 tsp. plus 1 tsp. sugar

1 1/4 tsp. salt

1 1/4 cups cider vinegar

1 3/4 cups plus 2 tsp. oil

salt and pepper

 

Char peppers over gas flame over in broiler until blackened on all sides. Wrap in paper bag and let steam 10 minutes. Peel and seed. Cut peppers lengthwise into thirds. Transfer to bowl. Mix garlic, sugar, and salt in bowl. Stir in vinegar. Gradually whisk in oil in slow stream. Pour dressing over peppers. Refrigerate overnight. Bring peppers to room temperature. Using tongs, transfer peppers to large platter, discarding marinade.

 

Thyme or basil

2 or 3 sprigs rosemary

Coarsely ground black pepper

1 quartered red onion, cut into wedges

1 zucchini, sliced

Red and green bell peppers, seeded and sliced

1 small eggplant, optional

3 T. red wine vinegar

1/3 C. extra virgin olive oil

Salt and pepper to taste

1 pint grape tomatoes

 

In a large skillet, heat just enough oil or water to cover bottom of skillet. Add garlic, herbs and pepper. Cook for 1 or 2 minutes, stirring frequently. Add vegetables and sauté until crisp tender. Season to taste. Add vinegar and oil to the vegetables and stir until thoroughly mixed. Cook just until hot and vegetables are crisp tender.  Transfer to a platter, spread tomatoes over vegetables and if desired, sprinkle with shredded Parmesan cheese.

 

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2 tsp. Olive Oil

1/4 tsp. Garlic Powder

1/8 tsp. Salt

1 T. Grated Parmesan Cheese

 

Cut eggplant into slices about 3/4” thick.  Brush both sides with olive oil.  Spray a piece of aluminum foil, large enough to hold the slices, with non-stick cooking spray and place on the barbecue grill.  When foil gets hot, place eggplant slices on foil.  Sprinkle with garlic powder and salt.  Close hood and cook eggplant about 8 minutes, turning slices halfway through cooking time.  Remove from grill and sprinkle with parmesan cheese.

6 tablespoons butter, softened

Salt and pepper to taste

 

Peel back corn husks and remove silk. Soak in large bowl of cold water for 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate.  Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.  Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

 

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1 medium onion, finely chopped

1 large garlic clove, finely chopped

3 to 4 large bunches Swiss chard, stems cut into 1/4-inch pieces (2 C. s), and leaves cut into 3/4-inch strips, then halved (18 C. s)

6 T. all-purpose flour

2 3/4 C. whole milk

1/4 tsp. freshly grated nutmeg

1 3/4 tsp. coarse salt

Freshly ground pepper

3/4 C. heavy cream

 

Melt 2 T. butter in a large sauté pan over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add chard stems; cook, stirring occasionally, until stems begin to soften, about 7 minutes. Stir in half of the chard leaves and 2 T. water; cook, stirring occasionally, until very tender, about 15 minutes.  Transfer to a large bowl; cover. Add remaining chard leaves and 2 T. water to pan; cook, stirring occasionally, until very tender, about 15 minutes. Stir into bowl. Melt remaining 4 T. butter in a small saucepan over medium-low heat. Add flour, stirring to avoid forming lumps. Gradually whisk in milk and nutmeg; season with salt and pepper. Raise heat to medium; bring to just below a boil, stirring occasionally; cook 2 minutes more, whisking constantly. Whisk in cream. Pour into chard mixture; stir to combine. Serve immediately.

 

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2 tsp. olive oil

1/4 C. of McCormick Grill Mates Teriyaki grilling sauce

1 C. Kikkoman stir-fry sauce

3T of House of Tsang classic stir-fry sauce

2 shakes Worcestershire sauce

2 shakes soy sauce

2 shakes Kikkoman teriyaki sauce

 

Heat oil until very hot. Drop frozen beans into oil and turn immediately to coat beans with oil. Add the remaining ingredients and stir until well coated. Cook on low until tender, approximately 15 minutes. Season to taste.

 

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2 tsp. minced Chives

3 tsp. low fat Mayonnaise

1 1/2 tsp. Dijon Mustard

Salt and Pepper

4 tsp. Grated Parmesan Cheese

 

Preheat oven to 375. Cut tomatoes in half horizontally and place cut side up on baking tray. In bowl stir chives, mayo, mustard, salt, pepper and two tsp. of cheese. Once mixed, divide between tomatoes. Sprinkle remaining cheese over top and bake for 10 minutes or until tomatoes are hot. Once this is done, quickly put the tomatoes under the broiler to really get the topping brown and melted. Serve hot.

 

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1/2 Onion, julienned

1 head Cauliflower, sliced into 1/4” thick pieces

1 clove Garlic, minced

1 tsp. White Wine

1 1/2 C. Chicken Stock

1 T. chopped Parsley

2 tsp. chopped Thyme

1 tsp. grated Parmesan Cheese

Salt and Pepper

 

In oven proof sauté pan, heat olive oil over medium low heat. Add onion and cook until soft and caramelized, about four minutes. Add cauliflower and sweat a few minutes. Add garlic and cook 30 seconds. Add wine and cook another minute. Add stock, stir in parsley and thyme. Cover with foil and bake in 400 oven for 20 minutes. Remove foil, sprinkle with cheese and broil a few minutes, until browned on top.

 

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2 tsp. Red Wine Vinegar

2 tsp. fresh rosemary, chopped

2 cloves Garlic

1 tsp. low fat Mayonnaise

1/2 C. extra virgin olive oil

Salt and pepper to taste

30 asparagus spears

Zest from 1 lemon

 

Combine the lemon juice, vinegar, rosemary, garlic and mayonnaise. Whisk in the olive oil in a slow, steady stream, to form a creamy sauce. Season with salt and pepper to taste. Trim the tough white ends off of asparagus. Bring 1 1/2 gallons of salted water to rolling boil. Blanch the asparagus for about 1 minute or until tender but still bright green. Drain the water from the asparagus and “shock” asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color. Drain asparagus again and pat dry. Arrange asparagus on a serving platter and pour vinaigrette over asparagus. Garnish with lemon zest. Serves 6.

 

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1 T. Coriander Seeds

4 cloves Garlic, minced

1 hot Green Chili, seeded and thinly sliced

2” piece Ginger, peeled and cut into very thin slivers

½ tsp. Chili Powder

½ tsp. ground Cumin

½ tsp. ground Turmeric

1 medium head Cauliflower, trimmed and cut into florets

1 tsp. Salt

1 large Potato,  peeled and cut into 1” cubes

1 tsp. Garam Masala

¼ C. finely chopped fresh Cilantro

2 Tomato, thinly sliced

 

In large saucepan, heat oil over high heat until very hot but not smoking.  Add cumin seeds and cook, stirring contantly, for 30 seconds, until they pop and blacken.  Reduce heat to low, add garlic, chili pepper, and ginger and cook, stirring constantly, for 5 minutes, until fragrant.  Stir in chili powder, coriander, turmeric, cauliflower and salt and cook, covered for 10 minutes.  Gently stir in potatoes and 1-2 T. cold water to prevent mixture from sticking.  Cover and cook 20 minutes.  To serve, sprinkle with garam masala and garnish with cilantro and tomatoes.

 

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1/2 Onion, julienned

1 head Cauliflower, sliced into 1/4” thick pieces

1 clove Garlic, minced

1 tsp. White Wine

1 1/2 C. Chicken Stock

1 T. chopped Parsley

2 tsp. chopped Thyme

1 tsp. grated Parmesan Cheese

Salt and Pepper

 

In oven proof sauté pan, heat olive oil over medium low heat. Add onion and cook until soft and caramelized, about four minutes. Add cauliflower and sweat a few minutes. Add garlic and cook 30 seconds. Add wine and cook another minute. Add stock, stir in parsley and thyme. Cover with foil and bake in 400 oven for 20 minutes. Remove foil, sprinkle with cheese and broil a few minutes, until browned on top.

3 red onions cut into thick wedges

Fresh basil, minced, or dried basil

Juice of 1 lime

4 or 5 shallots, halved

3 Vidalia (or yellow) onions, cut into thick wedges

3 leeks, cut lengthwise, rinsed well and sliced into 2″ lengths

 

Heat oil in deep skillet over low heat. Add onions and cook, stirring until they begin to soften, about 10 minutes. Add shallots and cook, stirring, 4-5 minutes. Add leeks and cook, stirring, until bright green and tender, 5 minutes. Add a little water and a sprinkling of basil. Cover and simmer until any remaining liquid has been absorbed. Remove from heat and stir in lime juice.

2 tsp. Red Wine Vinegar

2 tsp. fresh rosemary, chopped

2 cloves Garlic

1 tsp. low fat Mayonnaise

1/2 C. extra virgin olive oil

Salt and pepper to taste

30 asparagus spears

Zest from 1 lemon

 

Combine the lemon juice, vinegar, rosemary, garlic and mayonnaise. Whisk in the olive oil in a slow, steady stream, to form a creamy sauce. Season with salt and pepper to taste. Trim the tough white ends off of asparagus. Bring 1 1/2 gallons of salted water to rolling boil. Blanch the asparagus for about 1 minute or until tender but still bright green. Drain the water from the asparagus and “shock” asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color. Drain asparagus again and pat dry. Arrange asparagus on a serving platter and pour vinaigrette over asparagus. Garnish with lemon zest. Serves 6.