Cabbage Steaks with Creamy Mushroom Sauce

/0 Comments/in , , /by

Recipe courtesy of:

Eating Well

Active Time: 30 minutes
Total Time: 1 hour, 15 minutes
Serves 4

Ingredients

  • 1 medium head green cabbage (3 pounds)
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons Italian seasoning
  • ½ teaspoon ground pepper, divided, plus more for garnish
  • ¼ teaspoon salt plus ⅛ teaspoon, divided
  • 8 ounces mushrooms, sliced (about 3 cups)
  • 1 large shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons fresh thyme leaves
  • ½ cup dry white wine
  • 1 cup half-and-half
  • ¼ cup grated Parmesan cheese
  • Thinly sliced fresh chives, for garnish (optional)

Instructions

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Remove and discard any damaged outer leaves from cabbage; trim off stem. Slice the cabbage vertically into 4 (1-inch-thick) steaks. Trim any excess core that isn’t holding the steaks together. Place the steaks on the prepared baking sheet. (Reserve remaining cabbage for another use.) Brush the tops of the cabbage steaks with 3 tablespoons oil. Sprinkle with 2 teaspoons Italian seasoning and ¼ teaspoon pepper.
  2. Roast, rotating the pan from front to back and flipping the cabbage halfway through, until browned and tender, 50 to 55 minutes. Remove from oven and sprinkle with ¼ teaspoon salt.
  3. About 15 minutes before the cabbage is done, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add sliced mushrooms; cook, stirring occasionally, until well browned, about 8 minutes. Add chopped shallot, garlic, 2 teaspoons thyme and the remaining ¼ teaspoon pepper; cook, stirring constantly, until the shallot is translucent, about 1 minute.
  4. Add ½ cup wine; cook, scraping up any browned bits on the pan bottom, until slightly reduced, about 1 minute. Stir in 1 cup half-and-half; cook, stirring often, until the sauce thickens slightly and lightly coats the back of a spoon, about 2 minutes. Remove from heat; stir in ¼ cup Parmesan and the remaining ⅛ teaspoon salt until the Parmesan melts.
  5. Place the cabbage steaks on 4 plates. Spoon the creamy mushroom sauce evenly over the steaks. Garnish with additional black pepper and/or chives, if desired.

Nutrition

Calories: 271, Fat: 20g, Carbs: 15g, Protein: 6g

Garlic Parmesan Melting Cabbage

/0 Comments/in , , , , /by

Recipe courtesy of:

Julia Levy from Eating Well

Active time: 20 minutes
Total time: 1 hour, 15 minutes

Ingredients

  • 1 (2¼-pound) head green cabbage, outermost leaves removed
  • 4 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 cup thinly sliced yellow onion
  • 4 large cloves garlic, thinly sliced
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper
  • 2 ounces reduced-fat cream cheese, softened
  • 2 cups reduced-sodium no-chicken or vegetable broth
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1 cup finely grated Parmesan cheese, divided
  • Chopped parsley for garnish

Instructions

  1. Preheat oven to 350°F. Slice cabbage in half through the stem end. Cut each half into 4 wedges, keeping the stem and core intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add 4 cabbage wedges; cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate; sprinkle both sides evenly with salt and pepper. Repeat with remaining wedges.
  2. Reduce heat to medium; add the remaining 2 tablespoons oil, 1 cup onion, sliced garlic, 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper. Cook, stirring often, until the onion starts to soften and brown, 2 to 3 minutes. Add 2 ounces cream cheese; cook, stirring constantly, until melted and creamy, about 1 minute. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling.
  3. Stir 2 teaspoons each cornstarch and water together in a small bowl until smooth; whisk into the mixture in the pan. Remove from heat; whisk in ½ cup Parmesan until melted.
  4. Return the cabbage wedges to the pan; bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, about 50 minutes. Let stand for 5 minutes. Sprinkle the cabbage wedges with the remaining Parmesan. Garnish with parsley, if desired.

Nutrition

Calories: 182, Fat: 12 grams, Carbs: 14 grams, Protein: 6 grams

Balsamic Tomato Butter Beans

/0 Comments/in , , , /by

Recipe courtesy of:

Sarah’s Vegan Recipes

Serves 2

Ingredients

  • 1 Tbsp. olive oil
  • 1/2 large onion, thinly sliced
  • 14 oz. vine tomatoes, whole or halved/quartered
  • 1.75 oz. olives, finely chopped
  • 4 garlic cloves, minced
  • 1 Tbsp. balsamic vinegar
  • 1x 14 oz. tin of butter beans, drained
  • 6.75 oz. vegetable stock
  • 2 Tbsp. vegan pesto

Instructions

  1. Add 1/2 Tbsp oil to a pan and cook the onions until soft. Add another 1/2 Tbsp of oil to the pan along with the tomatoes, olives and garlic.
  2. After 5 minutes, once the tomatoes have softened, add the balsamic. Use a spoon to squish down the tomatoes to release their juices.
  3. After another 5 minutes of squishing and stirring over the heat, add the butter beans. Season well with salt and pepper and mix well to let them soak up some of the flavour from the pan.
  4. Pour in the veg stock and leave to simmer, stirring occasionally, for 10 minutes or until the liquid has reduced. Season to taste, add a pinch of sugar if needed.
  5. Serve, top with the pesto and enjoy!

Korean Carrot Salad

/0 Comments/in , , /by

Recipe courtesy of:

FitGreenMind on Instagram

Prep Time: 15 minutes
Cooking Time: 0
Total Time: 15 minutes

Ingredients

  • 3 large carrots
  • 1/2 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. ground coriander
  • 2 tsp. sugar
  • 2 Tbsp. lemon juice (or substitute vinegar)
  • 4 garlic cloves (or as much as you want)
  • 30 ml hot oil
  • Handful of fresh cilantro

Instructions

  1. Cut the ends off the carrot and slice the carrots lengthwise using a potato peeler. Add to a small bowl.
  2. Add the chili powder, salt, ground coriander, sugar, lemon juice and garlic to the carrots.
  3. Slowly pour the hot oil on the mixture.
  4. Top with fresh cilantro.

Creamy Roasted Vegetable Soup

/0 Comments/in , , , /by

Recipe courtesy of:

Everything_Delish on Instagram

Ingredients

  • 6 roma tomatoes, halved
  • 4 carrots, peeled and halved
  • 1 red pepper, cut into quarters
  • 1 white onion, halved
  • 2 garlic bulbs
  • 1 yellow zucchini, sliced
  • 1 green zucchini, sliced
  • 2 tbsp olive oil
  • Salt & pepper
  • 2 tsp dried basil
  • 1 tsp Italian seasonings
  • 1 tsp dried oregano
  • 2 1/2 cups boiling water
  • 1 cup coconut milk
  • handful fresh Basil 

Instructions

1. Preheat oven to 425F degrees. Line baking sheet with parchment paper and set aside.

2. Prep and wash all veggies. Add to a lined baking sheet. Add garlic to tin foil, season and wrap and place on lined baking sheet. Add olive oil and seasonings over top of the veggies and toss together until veggies are evenly coated. Add veggies to oven to cook- cook for 40-45 minutes. Check on veggies half way.

3. Once veggies are cooked, add all veggies to a food processor or blender. Squeeze in roasted garlic once cooled. Add in salt & pepper, and boiling water. Blend until smooth. Add in milk and blend. If you want your soup thinner- add more water as needed.

5. Add soup to bowls and add milk, black pepper and fresh basil on top. If your soup needs to be at a warmer temperature – add to a large pot and bring to a boil. 

Cheesy Baked Eggplant

/0 Comments/in , , /by

Recipe courtesy of:

Kim & George Kinsley

Ingredients

Eggplant

2 eggplants
1 tablespoon of olive oil
Salt
Pepper
1 cup tomato sauce

Toppings

Shredded Mozzarella
Jalapeno slices
Cherry tomatoes, sliced
Black olive
Fresh Mozzarella balls
1 teaspoon dried basil

Instructions

  1. Preheat the oven to 425 degrees.
  2. Divide the eggplants in 2 long-ways, and make scratches on them with the help of a knife.
  3. Drizzle olive oil on them and add salt and pepper.  Bake in the oven at 425 ° F for 30 minutes.
  4. After the eggplants are soft, press down with a spoon to make a well.
  5. Pour tomato sauce on top, followed by the shredded mozzarella and other toppings you wish.
  6. Put them back in the oven for 10 minutes

Lentil Soup

/0 Comments/in , , , /by

Recipe courtesy of:

Minimalist Baker

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 4

Ingredients

  • 2 Tbsp. water (or sub oil of choice such as avocado or coconut)
  • 2 cloves garlic minced (or sub 2 Tbsp garlic-infused oil)
  • 2 small shallots (or 1/2 white onion diced)
  • 4 large carrots (thinly sliced)
  • 4 stalks celery (thinly sliced)
  • 1/4 tsp. each sea salt and black pepper (divided plus more to taste)
  • 3 cups yellow or red baby potatoes (roughly chopped into bite-size pieces)
  • 4 cups vegetable broth (plus more as needed)
  • 2-3 sprigs fresh rosemary or thyme (I used a bit of both)
  • 1 cup uncooked green or brown lentils (thoroughly rinsed and drained)
  • 2 cups chopped sturdy greens (such as kale or collard greens)

Instructions

  1. Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.
  2. Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it’s cooking too quickly.)
  3. Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
  4. Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
  5. Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it’s become too thick, or herbs for earthy flavor.
  6. Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).
  7. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.

Nutrition

Serving: 1 serving Calories: 359Carbohydrates: 68.7 gProtein: 18.6 gFat: 2.7 gSaturated Fat: 0.4 gPolyunsaturated Fat: 0.7 gMonounsaturated Fat: 1.1 gTrans Fat: 0 gCholesterol: 0 mgSodium: 764 mgPotassium: 1538 mgFiber: 13.6 gSugar: 11 gVitamin A: 15500 IUVitamin C: 48.7 mgCalcium: 130 mgIron: 5.4 mg

Buffalo Chickpea Zucchini Boats

/0 Comments/in , , /by

Recipe courtesy of:

The Kitchn

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Serves 4

Ingredients

  • 4 medium zucchini or elongated summer squash (about 2 pounds total)
  • 3 medium scallions
  • 3 oz. sharp cheddar cheese
  • 1 (about 15-ounce) can chickpeas
  • 1 Tbsp. olive oil
  • 1 tsp. kosher salt, divided
  • 1 tsp. garlic powder, divided
  • 1/4 tsp. freshly ground black pepper
  • 4 tsp. (1/2 stick) unsalted butter
  • 1/3 cup hot sauce, such as Frank’s Red Hot
  • 1/4 cup ranch or blue cheese dressing

Instructions

  1. Arrange 2 racks to divide the oven into thirds and heat the oven to 400°F.
  2. Cut 4 medium zucchini in half lengthwise, no need to trim the ends. Using a small spoon or melon baller, carefully scoop out the flesh of the zucchini, leaving a 1/4-inch thick shell to form zucchini boats (discard the flesh or freeze for smoothies). Wipe off any excess moisture on the zucchini with paper towels and place cut-side up to a rimmed baking sheet.
  3. Thinly slice 3 medium scallions, keeping the white and light green parts separate from the dark green parts. Grate 3 ounces sharp cheddar cheese on the large holes of a box grater (about 3/4 cup). Drain and rinse 1 can chickpeas.
  4. Place 1 tablespoon olive oil, 1/2 teaspoon of the kosher salt, 1/2 teaspoon of the garlic powder, and 1/4 teaspoon black pepper in a small bowl and whisk with a fork to combine. Brush into the wells of the zucchini boats, flip the boats so they’re cut-side down, and brush onto the backs. Bake on the lower rack until the zucchini are slightly tender, about 5 minutes.
  5. Meanwhile, melt 4 tablespoons unsalted butter in a medium saucepan over medium-low heat. Add the scallion white and light green parts, remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon garlic powder. Cook, stirring often, until fragrant, about 2 minutes. Add the chickpeas and 1/3 cup hot sauce and cook, stirring occasionally, until the sauce is bubbling and thickened slightly, 3 to 4 minutes. Remove the saucepan from heat.
  6. Flip the zucchini cut-side up and immediately sprinkle half the cheese into the boats. Spoon the chickpeas into the boats, packing them in tightly (2 to 3 tablespoons per boat). Sprinkle with the remaining cheese.
  7. Bake on the upper rack until the cheese is melted and bubbly and the zucchini is tender, 5 to 7 minutes. Drizzle with 1/4 cup ranch or blue cheese dressing and top with the scallion greens

Notes

  1. Start with small zucchini. Small zucchini are more flavorful and less watery than large ones, which means you don’t have to salt them and wait for them to drain (a common step in many zucchini boat recipes). They’re also easier to hollow out. If you don’t want to waste the flesh — although with small zucchini, it’s really just seeds — you can stir it into oatmeal, or freeze for smoothies.
  2. Season them generously. While the filling deserves most of your attention, don’t forget to season your squash! Here, you’ll brush both the wells and the backs with a flavorful mix of olive oil, salt, pepper, and garlic powder, making sure to get it into every nook and cranny. 
  3. Cook until just tender. The best veggie vessels are tender, never soggy. The hollowed-out zucchini only needs a quick five-minute head-start before you add the filling, which guarantees the squash will be perfectly cooked by the time the cheese is melted and bubbly.
  4. Protect your boats. Adding half the cheese to the boats before you spoon in the chickpeas creates a barrier between the squash and the sauce.

Nutrition

Calories478, Fat33.2 g (51.1%), Saturated13.5 g (67.3%), Carbs33.0 g (11.0%), Fiber9.4 g (37.7%), Sugars9.5 g, Protein15.7 g (31.3%), Sodium857.2 mg (35.7%)

Bacon Wrapped Jalapeno Poppers

/0 Comments/in , , , , /by

Recipe courtesy of:

Chili Pepper Madness

Ingredients

8 jalapeno peppers
4 oz. cream cheese, softened
4 oz. shredded cheddar cheese
2 Tbsp. chili powder
1 Tbsp. garlic powder
Salt and pepper to taste
16 thin-cut bacon

Instructions

  1. Preheat oven to 350 degrees.
  2. Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon.
  3. Add the cream cheese, cheddar cheese and seasonings to a bowl and mix well.
  4. Fill each jalapeno pepper half with the spicy cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.
  5. Wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to hold the bacon in place.
  6. Sprinkle them with extra chili powder and bake the jalapeno poppers about 20-30 minutes, or until the peppers soften and the bacon is starting to crisp. You can blast them with the broiler a couple of minutes at the end if you need to.
  7. Remove from heat, cool slightly, and serve.

Comments

If using a smoker, smoke for 90 minutes