Kristen's Recipes

 

Brussels Sprouts

Good Olive Oil

Balsamic Vinegar

Sea Salt

Fresh Cracked Pepper

 

Preheat oven to roast at 375°F.  Peel the outer, beat-up layers of the Brussels sprouts off.  Trim the end, and then cut Brussels sprouts in half.  Toss in a bowl with enough olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste.  Lightly oil a sheet pan, and then spread out Brussels sprouts, cut side down. Roast in oven for 15 minutes, flip the sprouts to cut side up, and then roast for about 10 minutes more or until gently browned.

 

 

Cauliflower, big – 1, cut into medium size florets

Oil – 1/4 cup

Sambar powder – 2 tablespoons

Red Chili powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Hing – 1/4 teaspoon

Salt – as per taste

Corn flour – 1 tablespoon

 

Cut the cauliflower into medium size florets and clean it by soaking in a mixture of warm water and salt.  In a large mixing bowl combine all the other ingredients and whisk it.  Now add the cauliflower florets little by little and toss it well to coat thoroughly with the mixture.  Spread it evenly on a greased baking sheet.  Preheat the oven at 425F for 15 minutes.  Roast the cauliflower for 25 minutes, tossing it once around 15 minutes.  To get a crispy texture, turn the oven switch to broil mode for 3-5 minutes, again tossing once in the middle.  While doing this make sure that you keep the oven door open and keep your kids out of the kitchen.  Crispy oven roasted cauliflower is ready to be snacked on or as a side dish.

1 lb Brussels sprouts

2-3 medium shallots, peeled and sliced

3 tbsp olive oil

Salt

Pepper

1 tbsp butter (optional)

1/2 lemon, juice of

 

Preheat oven to 425F. Trim the base of the Brussels sprouts with a knife. Peel off the outer leaves and cut the sprouts in half. Toss sprouts, shallots, olive oil, salt, and pepper together. Pour into a large enough baking pan so that there is a single layer of sprouts on the pan. Roast for 15 minutes and remove from oven to toss the sprouts around. Roast another 15 minutes and repeat. Roast a final 10 minutes and remove from oven (total time should be about 40 minutes). Stir the butter into the sprouts and then add the lemon juice and toss. Serve hot.

 

1 lb. carrots

Canola oil cooking spray

Coarse sea salt

Fresh mint

 

Preheat the oven to 400 F.  Scrub the carrots well but don’t peel them.  Trim off the tops and bottoms.  Cut carrots in half lengthwise and place flat side down to cut into thin strips (you could also use a “crinkle” cutter gadget at this point to make them look like crinkle cut fries).  Line a baking sheet with parchment paper and place carrots on it.  Spray generously with canola cooking spray and sprinkle with salt.  Toss to coat and spread out into a single layer.  Bake in oven until brown on the edges.  Chop fresh mint and toss with hot fries before serving.

 

2 shallots, finely chopped

2 garlic cloves, minced

1/2 cup walnut oil

1/4 cup white wine vinegar

1/4 cup honey

1/4 cup loosely packed fresh sage leaves, chopped

1 teaspoon salt

1/2 teaspoon freshly ground pepper

6 (8-ounce) packages small fresh mushrooms

Garnish: fresh sage

 

Whisk together first 8 ingredients in a large bowl; add mushrooms. Let stand at least 30 minutes, stirring occasionally. Serve at room temperature with a slotted spoon. Garnish, if desired.

 

1/2 teaspoon butter

5 packages (10 oz. each) frozen chopped spinach, defrosted

2 1/2 cups heavy whipping cream

1 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated nutmeg

1/2 cup fresh bread crumbs

 

Butter a shallow 1 1/2- to 2-quart baking dish. Squeeze out as much water as possible from the spinach (use your hands or a clean kitchen towel). Set aside. Heat spinach and cream in a large saucepan over medium-high heat. Reduce heat to low and stir in cheese to melt. Stir in salt, pepper, and nutmeg. Adjust seasoning to taste. Transfer spinach mixture to buttered baking dish and sprinkle with bread crumbs. Just before serving, place dish in the oven 5 to 6 in. below a broiler set to high; broil until top is golden and crunchy, about 3 minutes.

 

½ lb green beans, trimmed

½ lb yellow wax beans, trimmed

3 Tbsp. walnut oil

Salt and black pepper

¼ cup coarsely chopped walnuts

 

Preheat oven to 350°F. Bring a medium saucepan of water to boil over high heat. Add beans. Return to a boil; cook for 2 minutes. Drain beans well; refresh by rinsing with cold water. Dry beans with a paper towel.  Place beans in 13×9-inch baking pan. Drizzle with walnut oil and sprinkle with salt and pepper; toss to coat. Add walnuts to pan. Roast for 8 to 10 minutes; or until tender and lightly browned in spots. Serve hot.

 

Yield: 6 servings

Calories: 120

Fat: 10g

Fiber: 2g

1 1/4 pounds bulb fennel 

1/2 red onion (4 ounces) 

1 T. olive oil, preferably extra virgin 

2 T. orange juice 

1/8 tsp. salt 

1/2 tsp. grated orange peel 

 

Cut off the tall fennel stalks. Save some of the leafy greens for garnish. Discard the stalks. Chop about 1 T. leaves and set aside. Quarter the bulbs. Cut out the core and discard. Cut the bulbs into 1/2″-thick slices. Halve the onion and cut into 1/2″-thick slices. Coat a skillet with vegetable oil spray. Set over high heat for 1 minute. Add the oil and swirl to coat the pan bottom. Heat for 30 seconds. Add the sliced fennel, onion, juice, and salt. Toss. Reduce the heat to medium. Cover and cook for 7 to 8 minutes, or until glazed and brown. Add a few drops of water to the pan occasionally and reduce the heat slightly if the mixture is browning too fast. Add the peel and reserved leaves for garnish. Toss and serve.

 

Yield: 4 servings

Calories: 91

Fat: 4g

Fiber: 5g

 

1/2 cup cold water 

1 tablespoon unflavored gelatin 

2 cups reduced-sodium tomato juice 

1/3 cup finely chopped celery 

1/3 cup finely chopped red or yellow bell pepper 

1/4 cup finely chopped scallions 

2 tablespoons finely chopped cilantro 

2 tablespoons lime juice 

1/4 teaspoon hot-pepper sauce 

Lettuce leaves (optional) 

 

Pour the water into a microwaveable bowl. Sprinkle on the gelatin. Let stand for 5 minutes to soften. Microwave on high power for 1 minute, or until hot. Stir until the gelatin is completely dissolved. In an 8″ x 8″ glass or ceramic baking dish, combine the juice and gelatin liquid. Whisk thoroughly to combine. Add the celery, pepper, scallions, cilantro, lime juice, and hot pepper sauce. Stir to blend. Cover and refrigerate for about 6 hours, or until set. Cut into squares. Serve on lettuce leaves, if desired.

 

Yield: 6 servings

Calories: 26

Fat: 0g

Fiber: 1g

 

3 tablespoons (3 ounces) log-type goat cheese 

1 tablespoon olive or walnut oil 

3 tablespoons 2% milk 

1 tablespoon lemon juice 

1/8 teaspoon salt 

1/8 teaspoon ground black pepper 

2 large heads belgian endive, leaves separated and cut into 1″ diagonal slices 

1 large bunch watercress, chopped 

2 tablespoons toasted pine nuts 

1/2 large Bosc pear (4 ounces total), cut into 1/2″ cubes 

 

Substitute 4 cups mixed baby spring greens or 1 large bunch arugula for the Belgian endive. Substitute 2 kiwifruits for the pear. Keep the dressing refrigerated in a covered container for up to 5 days. Bring to room temperature before using.  In a blender, combine the cheese, oil, 2 tablespoons of the milk, the lemon juice, salt, and pepper. Process until thickened and creamy, adding up to another tablespoon milk if too thick. Place the endive and watercress in a large salad bowl, add the cheese mixture, and toss to combine. Divide among 4 plates. Sprinkle with the nuts and pear.

1 1/2 lb. green or red cabbage, cored and shredded
2 tsp. olive oil
1 onion, thinly sliced
1 carrot, shredded
2 apples (Golden Delicious), cored & shredded
1/4 C. dried cranberries, chopped
1/2 tsp. ground pepper
1/2 tsp. caraway seeds
1/3 C. cider (or malt) vinegar
2 T. sugar
1/2 C. water
2 T. chopped fresh Italian parsley

Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot and saut� until softened, about 5 minutes. Add the cabbage, apples, cranberries, pepper, caraway seeds, vinegar, sugar and water. Stir and toss to combine. Bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally until the cabbage is tender and the liquid has mostly evaporated, about 15 minutes. Stir in the parsley.

Yield: 6 servings
Calories: 112
Fat: 2g
Fiber: 4g

Fresh Brussels Sprouts

Good Olive Oil

Balsamic Vinegar

Sea Salt (I actually omit the salt, sorry foodies.)

Fresh Cracked Pepper

Preheat oven to roast at 375°F.  Peel the outer, beat-up layers of the Brussels sprouts off.  Trim the end, and then cut Brussels sprouts in half.  Toss in a bowl with enough olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste.  Lightly oil a sheet pan, and then spread out Brussels sprouts, cut side down. Roast in oven for 15 minutes.

1 bunch fresh asparagus spears
1 C. water
1 C. white wine vinegar
1/4 C. brown sugar
4 cloves garlic, crushed
1 jalapeno pepper, seeded and julienned
4 sprigs fresh thyme
3 allspice berries
4 coriander seeds
1 small piece nutmeg or mace
1 tsp. salt
6 whole black peppercorns

Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar. Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, salt, allspice, coriander, nutmeg and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute. Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving. (you could also process jar for 10 minutes in boiling water canner or pasteurize it for 30 minutes at 180 to 185 degrees. Store in cool dark place for 3 weeks before eating.

Yield: 10 servings
Calories: 38
Total Fat: 0.2g
Dietary Fiber: 1.5g

4 cloves garlic, minced
1 tsp. cumin seeds, toasted and coarsely ground
1/2 tsp. ancho chili powder
1/4 tsp. freshly ground black pepper
3 T. balsamic vinegar
3 T. tamari or soy sauce
2 T. extra-virgin olive oil
1 lb. fresh cremini or button mushrooms, cleaned with a damp towel

Preheat the broiler. In a mixing bowl, combine the garlic, cumin, chili powder, pepper, vinegar, tamari and olive oil. Immerse the mushrooms completely in the marinade for 10 to 15 minutes. Place the mushroom caps button-side down in a baking dish. Brush marinade onto the mushrooms. Broil for 5 to 7 minutes, until the mushrooms are brown and dry. Serve warm, or at room temperature. Note: To toast seeds, place in a dry skillet over medium heat. Toast until seeds are fragrant, shaking the pan to keep the seeds from scorching.

Yield: 6 servings
Calories: 43
Fat: 2.8g
Fiber: 2g

1 pound shallots
About 1 T. olive oil
Drizzle of balsamic vinegar or finely chopped fresh herbs (optional)

Adjust the oven rack to the lowest position and preheat the oven to 425 degrees. Peel and trim the ends of the shallots. Place the shallots in a baking pan that just barely fits them in a single layer. Drizzle the shallots with the oil and toss to coat. Roast, shaking and rotating the pan every 5 minutes, until golden brown and tender when pierced with a knife, 20 to 30 minutes, depending on size. If desired, drizzle with vinegar or additional oil, or sprinkle with herbs. Serve warm or at room temperature. — Adapted from “Roasting: A Simple Art” by Barbara Kafka

Yield: 4 – 6 servings
Serving Size: 6 Shallots

Calories: 42
Fat: 2g
Fiber: 1g

1 tsp. sesame oil
1/2 lb. fresh snow pea pods, trimmed
1/2 C. diagonally sliced carrot
1/4 C. sliced water chestnuts
1/2 C. canned low-sodium chicken broth
1 tsp. low-sodium soy sauce
1 tsp. cornstarch

Add oil to a nonstick skillet and heat over medium-high heat until hot. Add snow peas and carrots. Saut� 2 minutes. Add water chestnuts and broth. Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender. Combine soy sauce and cornstarch, stir until cornstarch dissolves. Add to vegetable mixture. Cook over medium heat, stirring constantly, until sauce thickens. Serve immediately.

Yield: 4 servings
Calories: 50
Fat: 1.5g
Fiber: 2.5g

Cooking oil spray
1 C. mushrooms, chopped
3 C. chopped cauliflower
1/2 C. chopped sweet onions
1 T. canola oil
2 tsp. apple cider vinegar
2 tsp. lemon juice
1/4 tsp. fresh ground white pepper
1/2 tsp. salt
2 cloves garlic, minced
1/4 C. chopped chives

Preheat oven to 350�F. Spray baking dish with cooking oil spray. Mix all ingredients and spread in baking dish. Bake uncovered for 45 minutes, stirring twice. Garnish with chives and serve warm.

Yield: 6 servings
Calories: 45
Fat: 2g
Fiber: 2g

2 T. sesame seeds
1 1/2 T. each: fresh lemon juice, soy sauce, vegetable oil
1 1/2 tsp. Asian sesame oil
1/4 small red cabbage, finely shredded
1/4 medium napa cabbage, finely shredded
6 small carrots, cut into fine strips
1/4 lb. daikon radish, peeled, cut into fine strips
1/2 tsp. each: salt, freshly ground pepper

Toast the sesame seeds in a small skillet over medium heat, stirring occasionally, until lightly browned, about 2 minutes. Whisk the lemon juice with the soy sauce, vegetable oil and sesame oil in a small bowl. Mix the cabbages, carrots and daikon in a large bowl. Add the dressing; toss to coat. Season with salt and pepper. Sprinkle with the sesame seeds.

Yield: 6 servings
Calories: 95
Fat: 6g
Fiber: 2.4g

olive oil vegetable spray
1 garlic clove, pressed or minced
2 scallions, white part only, thinly sliced
1 lb. small zucchini, diced
1/2 C. frozen corn kernels
1 sprig fresh cilantro, chopped
freshly ground pepper to taste
6 lettuce C. from Boston or romaine lettuce
2 medium tomatoes, 8 oz. seeded and chopped
sprigs of cilantro for garnish (optional)

Spray a nonstick skillet with cooking spray. Over medium heat, saut� the garlic and scallions for 2 minutes. Raise the heat to high and add the zucchini and corn. Stir constantly for 2 minutes until the zucchini is hot, but still crisp. Reduce the heat to medium. Add the cilantro and pepper. Stir to combine and cook for another 30 seconds. Remove from heat. To serve, place a lettuce cup on each plate. Pile the warm vegetables into the cups and top with chopped tomatoes. Garnish with cilantro sprigs, if using.

Yield: 6 servings
Calories: 34
Fat: 0g
Fiber: 2g

2 small eggplants
2 pieces yellow squash, small to medium size
4 Roma tomatoes
Kosher salt
Freshly ground black pepper
Garlic powder
2 T. real bacon bits
1 T. red bell pepper, small diced
1 T. green bell peppers, small diced
1 T. red onion, small diced
3/4 C. grated Parmesan
2 T. extra-virgin olive oil

Preheat oven to 350 degrees F. Cut off ends and slice in half lengthwise both the eggplants and yellow squash. Lay cut side up and close together on a small greased sheet pan. Then cut the tops and a very small piece of the bottom off the Roma tomatoes and stand them up with the squash. Sprinkle liberally with salt, pepper, garlic powder, bacon bits, peppers, and onions. Next, carefully pile high the Parmesan over every piece, drizzle with olive oil, and bake for about 12 minutes, or until they start to turn golden brown. Serve immediately.

Yield: 4 servings
Calories: 165
Fat: 9g
Fiber: 6g

4 slices bacon
1/2 green pepper, diced
1/2 medium onion, diced
1/2 head cauliflower
1/4 C. sliced stuffed olives

Chop the bacon into small bits. Spray a large, heavy skillet with nonstick cooking spray and then add the bacon and begin frying it over medium-high heat. When some fat has cooked out of the bacon and it is starting to brown around the edges, add the pepper and onion to the skillet. Saute until the onion is translucent and the pepper is starting to get soft. After the bacon starts frying, chop the cauliflower, including the stem, into 1/2-inch chunks. Transfer to a microwaveable casserole with a lid and add a couple T. of water. Cover and microwave on high power for 7 minutes. When the cauliflower is done, add it to the skillet, without draining, and stir (the extra little bit of water is going to help dissolve the bacon flavor from the bottom of the skillet and carry it through the dish). Stir in the olives. Cook for 1 more minute, stirring. Serve.

Yield: 5 servings
Calories: 84
Fat: 6g
Fiber: 2g

2 tsp. olive oil
14 oz. bok choy, rinsed and roughly torn
1 tsp. grated fresh root ginger
1 tsp. garlic stock powder
2 T. oyster sauce

Heat the oil in a large non-stick skillet or wok. Add the bok choy and stir fry over a high heat for 1 – 2 minutes. Combine the remaining ingredients. Add to the wok and stir fry for a further 30 seconds. Serve immediately.
Serve as an accompaniment to a main meal.

Yield: 4 servings
Calories: 55
Fat: 2.5g
Fiber: 1g

 

6 large slender eggplants (aubergines) (~700 g / 1lb 7 oz)

1/3C. olive oil

1 T. olive oil, extra

2 onions, finely chopped

2 garlic cloves, crushed

14oz can diced tomatoes

1 T. tomato paste

3 T. chopped fresh flat-leaf (Italian) parsley

1 T. chopped fresh oregano

1 tsp sugar

4 1/2 oz mozzarella, grated

 

Preheat the oven to 350 F.  Cut the eggplants in half lengthways, keeping the stems attached. Score the flesh by cutting a criss-cross pattern with a harp knife, being careful not to cut through the skin. Heat half the oil in a large frying pan, add half the eggplant and cook for 2-3 minutes each side, or until the flesh is soft. Remove and repeat with the remaining oil and eggplant. Cool slightly and then scoop out the flesh, leaving a 1/8 inch border. Finely chop the flesh and reserve the shells.  In the same pan, heat the extra oil and cook the onion over medium heat for 5 minutes. Add the garlic and cook for 30 seconds, then add the tomato, tomato paste, herbs, sugar, and eggplant flesh, and cook, stirring occasionally, over low heat for 8-10 minutes, or until the sauce is thick and pulpy. Salt and Pepper to taste.  Arrange the eggplant shells in a lightly greased baking dish and spoon in the tomato filling. Sprinkle with the mozzarella and bake for 5-10 minutes, or until the cheese has melted.  Leftover Tip:

We had a few left over, so the next day I scooped out the filling (tossing the shells) and heated it with some leftover, plain pasta I had. Topped with a touch of Parmesan cheese – and it was delicious.

 

2 T. olive oil

1 C. chopped green onions, including green ends

3 cloves garlic, chopped

1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together

1/2 tsp. dark sesame oil

Salt

1/2 C. chopped, roasted, salted cashews

 

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.) Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.  Gently mix in cashews.

1 large cauliflower (white, purple or orange)

1/4 C extra-virgin olive oil

4 plump garlic cloves, peeled and sliced

1/4 tsp red pepper flakes

1/2 tsp salt

 

Tear off the outer leaves of the cauliflower and core it, separating it into florets. Next, cut the florets into slices roughly 1/2″ thick.  Heat the olive oil in a large skillet or sauté pan over medium-low heat. Scatter the garlic slices and pepper flakes into the oil, and cover them with the cauliflower; sprinkle the salt over the florets, toss everything together well, and cover. Let the cauliflower sweat for about 4 minutes, shaking the pan occasionally, then toss thoroughly with a spoon. Cover, allow to cook for another 3 minutes or so, and toss again. The edges of the cauliflower should be starting to brown; if not, turn up the heat a little. Continue cooking in this fashion until the cauliflower is tender and beautifully caramelized, about 12-15 minutes total time.