veggies

KNR, p. 303 “Roasted Cauliflower”

Roasted Cauliflower

Sheila & Charlie Kerrian
Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 2

Equipment

  • 2-quart pot
  • colander
  • large bowl
  • cookie sheet with sides
  • parchment paper

Ingredients
  

  • 4 cups cauliflower florets
  • 3 Tablespoons melted butter or margarine
  • 1 teaspoon spicy brown mustard (Gulden's)
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon fine sea salt

Instructions
 

  • Heat oven to 400.
  • Bring water to boil in two-quart pot.
  • Prep cauliflower by removing outer leaves and any discolored florets.
  • Remove core and divide head into two inch sized florets, about 4 cups.
  • Place florets into boiling water and boil for 3-4 minutes, until just fork tender.
  • Immediately remove florets from water with slotted spoon, place in colander, and drain.
  • Place drained florets into large bowl.
  • Toss with butter, mustard, garlic, and sea salt until evenly coated.
  • Place parchment paper on cookie sheet with sides.
  • Evenly distribute coated florets in single layer on the parchment paper and bake for 5-6 minutes.
  • Flip florets and bake for another 5-6 minutes or until golden brown on edges.
  • Serve hot.

Notes

Bonus: Sheila uses this recipe as a base for making cauliflower soup. Stay tuned for that one!
Keyword Vegetable

KNR, p. 224 “Parmesan Basil Veggies”

 

The doc says I need to eat more vegetables. Sheila has been telling me that for years, but when the doc tossed his two bits into the checkup conversation at his office, I sighed and promised to eat all the broccoli on my plate. He frowned and told me that more than broccoli had to be on the menu. The guy does not have a sense of humor. I’m a grownup and figured I could pick and choose my eats, but evidently not anymore. He says it’s good for my heart though, so I’m all in.

 

I have to admit that Sheila has come up with some tasty ways to meet the goals – like the zucchini quiche and the tomato cucumber feta salad. Some veggies can be served steamed and/or with butter – like yellow squash or green beans. Broccoli, on the other hand IMO, needs some help. Here’s Sheila’s solution and with lots of taste testing, gets a ‘thumbs up’ from me.

 

Print
"Parmesan Basil Veggies"
Author: 
Recipe type: vegetables
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 broccoli crowns, cut into small bite-sized pieces – about 2 cups
  • 1/2 head cauliflower, cut into small bite-sized pieces – about 1 cup
  • 1 medium zucchini, cut into 1/4 inch chunks, about 2 cups
  • 2 cups finely chopped carrots - 1/4 inch chunks
  • 2 cups grated Parmesan cheese
  • 1 Tablespoon garlic powder
  • 2 Tablespoons chopped dried basil leaves
  • 1/4 cup vinegar
  • 1.5 cups mayonnaise
  • 1/2 cup sour cream
Instructions
  1. Place broccoli, cauliflower, zucchini, carrots, Parmesan cheese, garlic powder, and basil leaves into extra-large bowl.
  2. Toss together until evenly mixed.
  3. In separate bowl, mix together vinegar, mayonnaise, and sour cream until thoroughly blended.
  4. Pour mayo mix over the vegetables and stir until the vegetables are well coated.
  5. Chill in refrigerator for an hour before serving.
  6. Garnish with carrot bits.


Enjoy!

 

KNR, p. 54 “Kerrian’s Summer Quiche.”

 

We had a bumper crop of tomatoes in July. We gave away a couple of bushels to the neighbors, but they stopped answering their doorbells. We were getting buried under Beefsteaks, so the mailman got a bag or two. Ditto the guys down at the precinct.

 

Sheila canned, sliced, stewed, and diced tomatoes for weeks. We were running out of ways to serve up the big guys and still they kept popping off the vines. That is, up until my buddy across the street harvested his zucchini. We traded zucchini for tomatoes and gave him Sheila’s recipe for Summer Quiche. Great deal! She made a dozen pies and froze them for later. I used to be a meat and potatoes guy, but after Jamaica, I’ll eat almost anything. And, to my surprise, nobody ever died from eating quiche. Or a salad.

Print
Kerrian's Summer Quiche
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
Ingredients
  • Deep-dish pie shell
  • 1 stick margarine
  • 1 Tbs. onion powder
  • 4 cups thinly sliced zucchini (chopped broccoli crowns also work well)
  • 1 Tbs. dried parsley
  • 1/2 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 jumbo eggs, beaten
  • 1 1/4 cups low skim shredded mozzarella
  • 1 3/4 cups shredded cheddar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt (or to taste)
  • 2 ripe sliced medium tomatoes
Instructions
  1. Pre-heat deep-dish pie shell for 6-8 minutes in 350 oven. Remove.
  2. Melt margarine in large non-stick frying pan.
  3. Add onion powder and zucchini, sauté 10 minutes, stirring until zucchini is heated through.
  4. Add parsley, oregano and basil, stir briefly.
  5. Add garlic powder and salt to taste.
  6. Saute briefly, take off heat.
  7. In medium bowl, mix eggs, mozzarella and sharp cheddar.
  8. Add to mixture in pan, heat for 5 minutes on low heat, stirring until well blended.
  9. Pour into deep-dish pie shell.
  10. Arrange tomato slices on top.
  11. Bake 30-40 minutes at 350 until firm in center and cheese is light golden brown on top.
  12. Let cool for 10 minutes, then slice and serve with salad.

 

*Photo by Patti Phillips

 

 

 

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