Roasted Winter Vegetables

Posted on March 8, 2010 by Texarchivist

Yesterday, two friends and I visited the HOPE Farmer’s Market (between 4th and 5th at 414 Waller Street). Unfortunately, the on-again-off-again rain was more on while we were there, so we cut our browsing a little short. I did, however, manage to score some fresh, local eggs along with some rosemary lard (stay tuned).

None of us could resist the beautiful purple and white cauliflower heads, and I couldn’t wait to get home and bake these. The fact that they are purple make them a much more interesting snack! And you can’t go wrong with roasted Brussels sprouts.

This is a fast, simple, and vegan recipe. Obviously, you could throw in any winter vegetables you have on hand.

1 cup Brussels sprouts, washed and chopped
1 cup white cauliflower, washed and chopped
1 cup purple cauliflower, washed and chopped
2 Tbsp olive oil
garlic powder
freshly ground black pepper

1. Preheat oven to 350°. Place all vegetables in shallow, 3 quart Pyrex baking dish or roasting tin. Drizzle with olive oil and stir, so the vegetables are fairly evenly coated. Bake for about 20 minutes.

2. Remove dish and stir again to avoid uneven cooking. Sprinkle with garlic powder. Return to oven for about ten minutes or until the vegetables are browning but not burnt.

3. Sprinkle with pepper to taste. Allow to sit a few minutes, then serve either as a tasty snack or alongside a meal.

Shown here with grilled chicken and mozzarella sausage; crunchy kale chips; and light and fluffy mashed potatoes with baked crunchy leeks.

Broccoli and Pine Nut Soup

Posted on March 2, 2010 by Texarchivist

This is one of my favorite recipes. It’s simple, healthy, and so, so tasty! I could probably eat all four servings in one sitting!

And it’s a good dish for people who typically don’t like broccoli. If you’re on the fence on this cruciferous green vegetable, give this soup a try.

3 cups broccoli, chopped into small florets
1 shallot, finelydiced
1 Tbsp olive oil
1 clove garlic, minced
1/2 tsp cumin
3 cups vegetable stock
¼ cup pine-nuts
1/2 cup cream
freshly ground black pepper

1. In a large skillet, fry shallots and garlic over medium heat in oil until slightly browned.

2. Add broccoli, cumin, and stock and simmer for 10-15 minutes or until broccoli has softened. Remove from heat and allow to cool for about two or three minutes.

3. Meanwhile, if desired, dry roast pine nuts in a shallow pan or in the oven on a cookie sheet; either way, it should only take about two or three minutes using medium heat.

4. In a blender or food processor, blend broccoli mixture, nuts, and cream to form a smooth texture. Return to pan, heat over medium while stirring frequently for about five minutes, to warm throughout.

Serve immediately with fresh bread. Garnish with black pepper to taste.

Makes three to four servings.

Seen above with crumbled feta and homemade no-knead bread.

Crunchy Kale Chips

Posted on February 5, 2010 by Texarchivist

I know this recipe is everywhere at the moment, but here’s my favored way to make this healthy and habit-forming snack!

1 bunch of kale
olive oil
~1 heaping tsp garlic powder

1. Preheat oven to 350°. Remove stems from kale and tear into bite-sized strips.

2. Wash thoroughly and set aside to dry. Make sure kale is completely dry before proceeding.

3. Spread kale out over a large cookie sheet (I lined mine with parchment paper). Drizzle with a little olive oil, then sprinkle garlic powder evenly over it. Bake for approximately 10-15 minutes, or until kale begins to brown slightly around the edges.

4. Serve immediately. Save any leftover kale by placing it in a sealed container (such as a snap-top dish or sealable plastic bag) in the fridge for up to a couple of days. But you probably won’t have any left – they’re addictive!