Posts Tagged 'vegetables'

Brussel sprouts with leftover Holiday ham

If youre like me, you got sent home with a metric shit-ton of ham after the holidays and are now wondering what to do with it. Honestly you can only eat so much ham by itself, ham and eggs gets old pretty quickly and a few ham sandwiches later most anyone will consider vegetarianism. So what to do with that half pound of ham chilling in your fridge? Well, one idea is to use it to add some flavor to some veggies!

Brussel Sprouts with Ham

Ingredients
1/4 cup finely diced ham
1/2 finely diced onion
15 brussel sprouts
olive oil
salt and pepper

Heat oil in a large saute pan. Add onions and ham and lightly stir fry until the onions are translucent. Cut the brussel sprouts in half and add them to the pan. Saute until the brussel sprouts are tender and the ham starts to crisp. Add salt and pepper to taste.

Easy huh? I like this recipe because the ham takes on an almost baconey taste and adds a little smokiness to the brussel sprouts. Plus its a healthy way to use up some of those ham leftovers! Ive still got at least half a shit-ton of ham left in my fridge so Im sure I’ll be posting up some more recipes over the next few days. bon appetite!

<3 seanalyn

being that it’s grilling season…

here are fantastic ways to grill your veggies to create delicious easy dishes, from one of my favorite magazines, Bon Appetit:

1. Easiest ever grilled corn salad. The secret is to skip husking the corn before tossing it on the bbq. Trim away excess corn silk at the top to avoid it catching on fire and then throw the cob on the grill and let it go. It’s simple to husk the cobs when they come off the grill. I used to take the cobs off after about 10 to 15 minutes, which gives you perfectly cooked, tender kernels, but I learned a new trick recently from Chef April Bloomfield at the Spotted Pig here in New York. She keeps the cobs on the grill until they blacken in places and have serious grill marks. You want to caramelize some of the kernels, and that requires about 25 minutes on the grill  (peel back the husk if you must to check what’s going on. You only want some of the kernels to blacken). Because corn has so much natural sugar, you’ll get the sweetest, roastiest corn possible, perfect for a corn and heirloom tomato salad lightly dressed with balsamic or sherry vinegar and olive oil.

2. Portobello burgers with grilled onions. This is a staple at my house, and it’s easy to see why they taste so good. Combine sweet caramelized grilled onion and the intense umami flavors of a grilled portobello mushroom on a sturdy bun, and you have the makings of one great sandwich. Add some grilled red pepper and some garlic mayo, a few leaves of arugula, and it’s pretty close to perfect.

3. Grilled tomato pasta sauce. I adapted this recipe from one on Tamra Davis’s website and was astonished at how good and easy it was. I simply put olive-oil-smeared tomatoes on the grill for 10 to 15 minutes until they blistered, peeled them, and pureed them in a food processor with a dollop of tomato paste. Simmer for a few minutes, season to taste with salt, pepper, and fresh oregano from the garden and then toss with fresh pasta, and you get a dish that is light, fresh, and tastes like the essence of summer.

4.  Grilled potatoes with aioli. You’ll have to cook the potatoes a little before grilling them. I love Eve Felder’s method: She puts potatoes (halved if large), lots of salt, cloves of unpeeled garlic into a roasting pan, covers it tightly with foil, and then roasts at 400°F until the potatoes can be pierced with a fork. At this point, they can be tossed in olive oil and finished on the grill. Make a quick aioli by mixing a clove or two of minced garlic and a little lemon juice to taste into home-made or purchased mayonnaise.

5. Smashed grilled potatoes tossed with herbs. This is my summer grilling standy-by. Par-cook potatoes and then squash them slightly with the heel of  your hand until they are flat, brush with oil, and grill to crispy perfection. Toss with chopped herbs, such as basil, oregano, mint, and parsley. Fantastic with grilled steak.

6. Grilled radicchio with balsamic vinegar and fleur de sel. Radicchio is the classic bitter veg to grill: Simply cut it in wedges, toss it with olive oil, a little balsamic vinegar, and salt and pepper. Splay the wedges out a little as you grill them, so you expose the whole piece to the heat, and cook until done. The sweetness of the balsamic vinegar will intensify a little and contrast brilliantly with the bitter radicchio. Sprinkle lightly with a finishing salt such as fleur de sel to really highlight the bitter/sweet flavors.

7. Mixed grill with salsa verde. A platter of grilled zucchini, eggplant, peppers, potatoes, and fennel (Eve recommends blanching fennel before grilling it) is unbelievably beautiful and delicious drizzled with the Italian herb sauce salsa verde (not to be confused with the Spanish tomatillo salsa of the same name).

8. Grilled caesar salad. Sounds weird but it works. Grill halved romaine lettuce heads until you get grill marks and grill olive oil-brushed baguette slices for the croutons and then proceed with your normal recipe. Delicious.

9. Grilled sweet potato wedges with rice vinegar. Par cook sweet potatoes, cut them in wedges or thick slices, and grill so that you get good grill marks on them. This recipe really depends on getting good caramelization on the sweet potato. Sprinkle with rice vinegar or another mild vinegar for a great sweet/sour side dish (it’s low fat and packed with vitamins, too).

10. Grilled escarole with white beans. Grill escarole until black marks appear, chop roughly and mix with canned white beans. Season to taste with olive oil, salt, and pepper, and maybe a squeeze of lemon. Chopped, grilled Italian sausage would be a fantastic addition.

<3 kt

Make your own vegetable pasta!

As many know, I am on a wheat free diet for medical reasons so often I find myself having to come up with substitutes for my dishes. Im Italian so I love pasta dishes, but Ive never really liked the taste and texture of pasta…its too bland and gummy. Enter veggie pasta. Veggie pastas are when you use a vegetable to simulate the pasta in your dish. Its far more healthy than the carb rich noodles and I find it much more tasty. The easiest to prepare and most popular is spaghetti squash. The large gourd is cheap and all you have to do is cut it in half, boil it and then scoop out the meat with a fork and it will fall out like noodles.

Cool huh? I use this all the time when I need spaghetti noodles and frankly I like it more than regular spaghetti. Its got a more firm texture and a flavorful nutty taste. Im a big fan of just tossing the noodles with some olive oil and garlic then sprinkling with some fresh Parmesan cheese.

One of my recent discoveries has been the use of zucchini as noodles. All you have to do is take a zucchini and cut the ends off and peel the skin. Then using a potato peeler slice long even strips of the zucchini. About 2 average sized zucchinis makes enough for one serving.

Heres my 12seconds video of how to make the noodles

Cooking Lesson 1: How to make zucchini noodles in 12 seconds! on 12seconds.tv

Once you have a big pile of zucchini noodles you can either quickly boil them our lightly saute them in oil. Be careful not to cook them too long or they will become soft and mushy. All you need to do is get them nice and hot, any longer than that and they will loose their noodle-like texture. I really like using them in a chili and soy stir fry but you can use them in any recipe that calls for flat noodles. So enjoy the healthy and delicious taste of veggie noodles!

<3 seanalyn


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