Showing posts with label easy vegetables. Show all posts
Showing posts with label easy vegetables. Show all posts

Thursday, July 27, 2017

Lemon Almond Sauteed Greens and other colors! #recipe by Linda Wiken, author

There's nothing I enjoy better than an easy-to-make veggie dish and this is one I'll use many times over. I first tried it out at that same writer's retreat that Victoria Abbott mentioned on Saturday. So, remember her delicious spicy black bean salad and think of it paired with this dish. Of course, there was more on the menu but you'll find out about those another time.

I find lemon seems to go with everything, even more so than my real favorite flavor, lime. So, use it liberally or cut it back a bit if lemon's not your thing. The recipe I found in the newspaper calls for Swiss chard or spinach. I chose the latter because I really enjoy it. But you could use any leafy green vegetable. I also chose to use the shredder for the cabbage but I think next time, I would just slice it into thin strips.

It's easy to prepare ahead of time -- just slice the two veggies and set them aside until needed. The prep time takes longer than it does on the stove.

What you'll need:

1 tbsp. olive oil
1 clove garlic, minced or use the kind in the jar, about 1 tsp. in that case
approx. 8 c.spinach, just cut off the stems
1 c. shredded cabbage
1 tsp lemon zest
juice of half a lemon
salt and pepper to taste
1 tbsp. sliced or slivered almonds, toasted

What to do:

Heat oil over medium heat, preferably a wok or similar pan. Add the garlic and saute for 30 seconds.

Add the spinach, cabbage, salt and pepper, and lemon zest then saute for approx. 2 minutes or until the greens are wilted.

Stir in 1 tbsp. of water, cover and boil for approx. 2 minutes. Stir a couple of times and remove when veggies are tender then add the lemon juice and saute for another 2 minutes, until most of the water has evaporated.

Transfer to a serving dish and sprinkle with the toasted almonds.

And here we are, minus the photographer, ready for yet another fun meal together.

I'd like some suggestions of what other greens to substitute. What would you use?

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

 Coming March, 2018
Marinating in Murder, book #3

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

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Wednesday, January 25, 2017

Spaghetti Squash made easy by author @DarylWoodGerber

Spaghetti Squash with herbs and Parmesan cheese
From Daryl aka Avery: I still have herbs growing in my garden. I'm lucky. I live in Southern California. They won't last the whole season. They're on their last legs and I'll have to replant, but I have a few, so I avail myself of them. For those of you living under a blanket of snow - the rest of the country - I'm sorry and I wish you lots of warmth - you might have a kitchen garden or you have a grocery store that offers fresh herbs or you can use dried herbs for this recipe. This is an easy, forgiving recipe and one of my go-to recipes for a vegetarian meal. (Lucy, it's light on salt!)

What exactly is spaghetti squash? It's a cultivar. 

A what? 

FROM WIKIPEDIA -  Popular ornamental garden plants like roses, camellias, and daffodils are cultivars produced by careful breeding. Similarly, the world's agricultural food crops are almost exclusively cultivars that have been selected for characteristics such as improved yield, flavor, and resistance to disease.  

What I like to call it is a gourd. It's about 8-12 inches long, yellowy-orange in color. 

To cook it, you need to cut it in half. This is not an easy task, so be careful. Set the gourd on a cutting board and use a big firm knife. You need to hold the gourd steady as you cut. I have often used a kitchen gripper to give me some leverage. It cuts like a pumpkin!

After it is cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. What I did not know until I read the Wiki page is that you can cook the seeds like pumpkin seeds. I have never done that, but will try the next time I make this, which is about once a month.


Spaghetti Squash

(serves 4, as side dish)

1 large cooked spaghetti squash, cut in half, seeds removed
2-4 tablespoons olive oil or butter
2-4 tablespoons fresh herbs (if dried herbs, use 1-2 tbsp. bouquet garni or basil)
1 teaspoon salt
1/4 cup Parmesan cheese, more if desired

Heat the oven to 300 degrees F.

Cut the spaghetti squash carefully on a cutting board lengthwise.

Add one inch of water to a 13 x 9 baking pan. Set the spaghettti squash seed-side down in the water. Set in the oven and bake slowly for 35-40 minutes.

Remove the squash from the oven. It will be steaming hot. Let sit for ten minutes.

With potholders on your hands, scoop the seeds out of the squash and discard (or set aside and bake, as you would pumpkin seeds.)

Then scoop the flesh of the spaghetti squash into a large bowl.

Add the olive oil or butter, herbs, salt, and Parmesan cheese. Toss as you would spaghetti.

Serve and top with more Parmesan cheese, if desired.

This makes a great vegetarian entrée or a terrific side dish.

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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