Category Archives: VEGETABLE SIDE DISH RECIPES

INSTANT POT VEGETARIAN REFRIED BEANS

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OK, I thought I was done using my Instant Pot because the last time I tried preparing dried beans this way, the darned things never got soft. Even though I added a bunch of extra time, they were still too hard. I assumed there was simply something wrong with my Instant Pot. Nope. The problem was not the pressure cooker. The problem had to do with the age of the beans I was trying to cook.

If you are anywhere around my age (older than dirt), then you grew up with parents who had either lived during the depression or shortly thereafter. And those of us who then grew up to be the cooks for our own families, remembered the lessons from our youth. Don’t waste food. Keep a stock of your favorite ingredients on hand. (Replacement Shop.) And save money any way possible.

We soon discovered that buying in bulk was a good way to stretch the food dollars. That meant, that buying a 5 pound bag of pinto or navy beans, for example, was much more cost effective than buying 5 – 1 pound packages. Because, dried beans last forever. Right?! Wrong!! 

Fact: Dried beans that are several years old (some say even two years old) may not soften no matter how long you cook them. Who knew? I sure as heck didn’t. I just always figured that because the beans were dried, they could happily sit in my pantry for years with no ill effects. Kind of like Twinkies. But in reality, beans are merely dried to extend their shelf-life. They were never meant to last a lifetime! Or even several years.

Now I know what you’re thinking. Does Patti really expect me to go through my pantry and throw away all those wonderful dried beans I‘ve been hoarding all these years? No, that is not what I’m telling you to do. But I’ve got to be honest with you. That’s what I’m going to do. Because frankly, some of my beans may have moved with us from our Bellevue home 12 years ago. Well maybe not, but darned close! And as much as it’s going to kill me to buy dried beans in small packages or small amounts of bulk beans, and forgo my inherent inclination to sock away masses of dried beans in case there’s a zombie apocalypse or devastating earthquake, that’s my plan from here on out. Because there truly is a difference between a one year old dried bean and a 5 year old dried bean. So on that happy note, I’m going to tell you all about this recipe.

I have been trying all of my adult life to build refried beans that had enough wonderful flavor on their own as not to require any type of embellishment or garnish. No added cheese, raw onion, sour cream, salsa, etc. Nada! And I finally reached my goal the other evening after only 56 years of trying. (Persistence is its own reward.) Anyway, this combination of ingredients really worked for us. And using recently purchased dried pinto beans, adding a wee bit of fat, and a lot of flavorful additives, these beans can be served as is. And proudly take their place alongside any other flavor packed Mexican dish. In other words – they are truly yummy. And creamy. And healthy. And very easy to prepare. Your Instant Pot does all the hard work. You just need to feed it a few ingredients, turn the thing on GO, then walk away and let the pot do its magic. Piece of cake. (And no, I am not naïve enough to believe that all dried beans on my grocery store shelves are not as old as the ones in my pantry. But it’s the best I can do to alleviate the problem of dried beans that will not get soft! Well that and cross my fingers.)

So believe me, I am really glad I gave my Instant Pot another chance. And yes I have apologized to it for any unfair comments I may have issued out of ignorance. And to the Instant Pots credit, I have graciously been forgiven.

As always, be kind, be forgiving, give others the benefit of the doubt, and be that person that everyone considers a good friend. Good friends are like stars. You can’t always see them, but you know they are there. Peace and love to all.  

1 c. dried pinto beans  

2 tsp. extra virgin olive oil

½ sm. yellow onion, chopped  

2 cloves garlic, minced

1 can (4-oz.) diced green chiles (I use mild hatch green chiles)

1/8 tsp. dried jalapeño*

2 c. vegetable broth (I use Better Than Bouillon Vegetable base)

1 c. water

1 sm. bay leaf

1 tsp. kosher salt

freshly ground black pepper

1 tsp. chili powder

1 tsp. dried oregano (Mexican oregano is the best)

1 T. unsalted butter

Thoroughly wash and pick over the pinto beans. Place in the instant pot. Heat the olive oil in a small frying pan. Add the onion and sauté until tender. Add the garlic and cook for 1 minute. Pour the onion and garlic into the pot. (Or you can use the sauté function on your Instant Pot.) 

Add the diced green chiles, dried jalapeño, broth, water, bay leaf, salt, chili powder, and oregano. Stir to combine.

Cook on High or Beans for 50 minutes. When the 50 minutes are over, let the pressure release naturally for 40 minutes. Carefully open the lid.  

Discard the bay leaf. Drain the beans reserving about a cup of water. (You probably won’t use that much additional liquid, but it’s better to be safe than sorry.) Using your immersion blender or potato masher, mush the beans until they reach your desired consistency, adding reserved liquid as needed. Stir in the butter, taste, and adjust seasoning. (You will probably need a bit more kosher salt at this point.) Serve warm as a side dish or as a glorious bean dip.

Can be prepared ahead of time and re-heated just before serving.

*I use dried powdered jalapeño quite a bit because I rarely have a fresh jalapeño on hand. The brand I use is Badia ground jalapeño. (You can purchase it through Amazon.)  

SLOW SIMMERED SMOKED PORK SHANK/HOCK WITH MIXED GREENS

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Now, if you too are a fan of Stephen Sondheim and are familiar with the musical Into the Woods, then you’ve heard of another woman (actually a witch) who loves her greens as much as I do. Now I don’t have the power to make life miserable for unsuspecting thieves stealing greens out of my garden. But I do have the power to help you produce a dish of greens that even the most greens phobic person might actually enjoy. And ever so simple to prepare. Actually, the preparation could not be easier. A bit of time is required for chopping veggies, but even the most novice of cooks should have no problem turning out this Southern classic.

And I’m telling you true, this is a vegetable dish that is just chock full of vitamins (such as vitamins A, C, and K and folate) and minerals (such as iron and calcium). Greens are also a great source of fiber. And since our bodies need a little dietary fat to absorb some of the vitamins found in dark green leafy vegetables, the olive oil and small amount of fat from the pork shank do the job nicely. (Of course the shank and olive oil also provide flavor. So a win/win situation.)

So a couple of days ago when I made my pot of greens, it was mainly because I had greens that either needed to be eaten or tossed. And I absolutely hate to toss food. I had a big bunch of beet greens, 2 types of kale (common curly kale from our garden and lacinato kale from our farm box) and a couple handfuls of baby spinach. I already had a recipe for collard greens that I love (Collard Greens with Smocked Pork Hocks). But I wanted to see if I could use a mixture of greens, none of which were collard greens. BTW, collard greens are the most commonly used greens in Southern braises and stews. So I took my collard greens recipe, changed things up a bit, and went from there.

Well, after tasting this mixture of greens, I can’t imagine ever again finding the necessity to stick to just one kind of greens. For me now, it’s bring them all on! The greater variety the better!

So if you too would like to feed your family a vegetable dish that is so darned healthy as to actually make you feel giddy, this is the recipe for you.

However, in all honesty, my children would probably have turned their noses up at this dish if I had tried to feed it to them when they were young. They ate a wide variety of foods, some that even surprised me, but they still were, after all, typical kids. So I can’t promise you that your young children will fall down on their knees thanking you for feeding them this wonderfully healthy and flavorful dish. Quite to the contrary I would suspect. But if your family consists of adults, I say go for it!

As always, stay healthy, cook up a storm, and be the person your dog thinks you are. Peace and love to all.

1 T. extra virgin olive oil

1 c. diced yellow onion

3 cloves garlic, minced

2 c. low-sodium vegetable broth 

freshly ground black pepper 

¼ tsp. crushed red pepper flakes (or less if semi-spicy is a problem for you)

1 sm. smoked pork shank/hock 

12-16 c. (loosely packed) mixed greens (collard, mustard, turnip, beet, chard, spinach, kale, etc.)

sherry vinegar, for sprinkling, opt.

Heat the olive oil in a large covered Dutch oven or heavy pan. Sauté the onion over medium heat until almost tender. Add the garlic and cook for 1 minute.  

Add the vegetable broth, black pepper, and crushed red pepper flakes. Add the smoked shank, bring to a boil, cover, reduce heat, and simmer for an hour.

Add the greens. (They will wilt down as they cook,)

Simmer for 45 minutes. Do not boil. Add more vegetable broth if needed. May need more time, but be sure to check after 45 minutes. When done, greens will be dark green, tender, and will not have a raw taste.

Remove shank from pot, allow to cool, and remove the meat discarding as much fat and sinew as possible. Shred the meat and return it to the pot. Bring the meat and greens back to a boil when ready to serve. Adjust seasoning.

Serve in individual small bowls including some of the liquid. The liquid, often called pot liquor or potlikker, is possibly the best part of this whole wonderful dish. Pass the sherry vinegar.

CHEESY ROASTED CAULIFLOWER CASSEROLE

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Cauliflower is one of those veggies that I don’t serve very often. And yes I know that I should fix it more regularly because it’s relatively inexpensive, easy to prepare, and is an extremely healthy vegetable. It’s basically full of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. But even with its impeccable pedigree, cauliflower is still a cruciferous vegetable and therefore a bit disdained by my dear husband. And of course there is always the consideration that cauliflower can cause gastrointestinal distress (gas and bloating). Which can be a little disconcerting if you are at a social gathering. But since the onslaught of covid-19, social gathering are prohibited anyway! So really not a problem, at least for now! But I digress…..

So last evening faced with a really large head of cauliflower that definitely needed to be eaten, I went in search of a way to disguise the potent flavor of this veggie.

Now don’t get me wrong. Mr. C. is a really good sport about eating his veggies. Even the ones I know he would never eat if I weren’t around. But because I know that Mr. C. endures rather than enjoys some of the vegetables I serve, I always try my best to make them as palatable for him as possible. And last evening, this recipe I cobbled together received Mr. Cs unsolicited comments expressing overall approval of the dish. (Sometimes the stars really are aligned perfectly.)

So if you too have someone at your table for whom cauliflower is not their favorite vegetable, give this recipe a try. With all the cheesy, creamy goodness going on, your picky eater may not even notice the “white veggie” hidden under the luscious sauce. Just call it “Cheese Casserole”. That should do the trick.

As always, keep cooking, keep playing well with others, keep taking care of yourself, and keep wearing a mask when necessary. We are all in this together. And until every single one of us works as a team, we are never going to reap the benefits of a positive united front against anything, be it Covid-19, racial and social injustice, or a decaying political system. Peace, love, and understanding to all.

1-1½ lg. head(s) of cauliflower, cut into small florets  

2 T. extra virgin olive oil

1 tsp. kosher salt 

freshly ground black pepper

½ c. sour cream 

2 T. whole milk 

1 tsp. Dijon mustard

generous pinch granulated garlic

couple squirts hot sauce (I use Frank’s RedHot sauce)

1½ c. grated sharp cheddar cheese, divided

paprika

2-3 sliced green onions or 2-3 T. chopped fresh chives

Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.

In a greased 9×13-inch baking dish, combine the cauliflower with the olive oil, salt, and pepper. Make sure every bit of the cauliflower is coated with the seasoned oil. Transfer the cauliflower to the prepared baking sheet making certain the cauliflower is in a single layer. (Do not wash the baking dish.) Roast the cauliflower until crisp-tender, about 12-16 minutes.

Meanwhile, mix the sour cream, milk, Dijon mustard, granulated garlic, hot sauce, and ¾ cup of the grated cheddar cheese in the 9×13-inch baking dish. (Yes the same one you mixed the raw cauliflower with olive oil, salt, and pepper. And you’re right, I hate to wash dishes as much as the next gal!)

When the cauliflower is crisp-tender, transfer it back into the 9×13-inch baking dish. Stir it into the sour cream mixture until well combined. Top with the remaining shredded cheddar and sprinkle with paprika. Return to the oven and bake just until the cheese is melted, about 10 minutes.

Remove from oven and sprinkle with the green onions or chives. Serve hot out of the oven.

OVEN ROASTED BEETS AND CAULIFLOWER

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I know this is a very simple recipe. Actually more of a concept than a recipe. But I used this combination of veggies last evening only because I had 2 orange beets and a partial head of cauliflower that really needed to be used. Kind of a now or never situation. I also had a partial shallot that had been in my fridge longer than I care to mention. So – what to do with these poor neglected veggies that would not only assuage my guilt for not using them sooner, but also provide a nice side dish to fried chicken and straight from the freezer Baked Cheddar Cheese and Fresh Chive Polenta. (And yes, I did nuke the polenta before I served it. And yes, leftover frozen polenta heats up beautifully.)

Anyway, against all odds, the combination of beets, cauliflower, and shallots was really tasty. And could not have been easier to prepare.

So I won’t linger over this post today. I know you have better things to do than read about a roasted veggie dish that you have probably either been building or have known about for years. It’s just that I was so surprised at how well these veggies complemented each other. So I felt duty bound to share my findings with you.

So if you too ever find yourself with this trio of veggies, forlorn and sulking like mine were yesterday, or fresh out of your garden, give them a good wash, cut them up, and decorate them with a bit of olive oil, salt, and pepper. Then pop them in the oven, and brighten your dinner table with their very presence. And yes of course you can include other veggies in this mix.

As always – stay healthy, stay happy, and eat your veggies. Even the ones that look like they’ve seen better days. In fact, most veggies purchased from a grocery store have already lost a good deal of their nutritional value by the time you lovingly place them in your grocery cart. So don’t over think using veggies that are a bit past their prime. (OK, maybe it’s best to throw out potatoes that have green skin.) But most veggies which have been held captive in your refrigerator veggie crisper drawer longer than planned are still better for you than say – chocolate cake! Plus even older veggies still retain a goodly portion of dietary fiber, which as we all know is needed to maintain a healthy body (and digestive system). Chocolate cake can simply not make that claim! Peace and love to all.

2 beets, cut into small cubes (I used orange beets cuz that’s what I had on hand)

2 c. cauliflower florets

1 lg. shallot, roughly minced

2 T. extra virgin olive oil, or more as needed

1/8 tsp. kosher salt

freshly ground black or rainbow peppercorns

Combine all above ingredients in a bowl. Pour coated veggies onto a rimmed baking sheet in a single layer.

Bake in a pre-heated 400 degree oven until caramelized and cooked through, about 35-45 minutes. Turn once or twice during cooking. Serve hot, warm, or at room temperature.

FRIED ZUCCHINI

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OK, this is why zucchini is my favorite veggie. Number one. Most favorite. No competition! And this is the dish I fix for myself for lunch when Mr. C. is hiking or otherwise not at home. Because I want EVERY LAST BIT OF THIS DELICIOUS ZUCCHINI FOR MYSELF. Now I’m not proud of myself on this one. But it is none the less the truth. And it’s my grandmother’s fault. When grandma had zucchini that closely resembled a dirigible in size, she would bring this dish to our dinner table. (My grandparents lived in their own home on the same property as my folks. And we always had dinner together.)

My mom usually cooked the meat portion, but grandma made the sides and dessert. After all, grandma didn’t work outside the home like my mother did. So that must have equated to my mom, that grandma had more time to do most of the evening meal preparation. Which apparently meant that the huge vegetable garden grandma planted and attended every year, plus all the veggies she canned (by herself), the flower gardens she managed, the assistance she provided to my grandfather with his chicken farm, and the laundry she did for my mom, etc. etc., really didn’t count for much. To which I say now that I know better – bullshit! That woman worked harder than my “working” mother ever dreamed of working! Grandma was truly my inspiration for how to live my life. I just realized this too late to actually thank her for all the many blessings she provided to my brothers and me. Grandma also loved beautiful things, adored cats, loved to read, and liked her home to be neat and tidy. (I also got all of these traits from her too.) My mother – not so much.

Now please realize, I am not knocking my mom. She was what she was. And she always had plenty of time and love to give each of us kids. Which was also a blessing. But she simply didn’t possess the force of will that my grandmother never exhibited except in a very subtle and deferential manner. Grandma was quiet (don’t resemble her in that regard), but she almost always got what she wanted. And did whatever she felt was best for those around her. And as a “stay at home” wife, she worked her butt off! (My nod to all of you who are also just “stay at home” wives, husbands, moms, or dads. Not an easy job. And often a thankless one!  And now with the coronavirus situation to make life even more hectic, I’ve said it before, but I still really mean it – you are heroes, each and every one of you.) But back to this recipe.  

As simple as this recipe appears, it is just that! Simple! But what butter, an egg, cornmeal, seasoned salt, and pepper do for the lowly zucchini is almost miraculous. Just nothing finer. So this summer when your neighbor slinks over to your house in the middle of the night and quietly gifts you with zucchini, be sure to thank him or her. They are really doing you a huge favor. And you might do them a favor right back. Give them a copy of this recipe. It’s really the least you can do.

As always, take care of yourself, be kind to everyone, and always remember these words I’ve paraphrased for you from another special grandmother I was lucky enough to call a close friend when I was just 23 years old:  

“Remember – what you are experiencing right now is not the dress rehearsal for your life. It’s the main show. And you are the star. How you choose to “star” in that show is entirely up to you. So be kind to everyone and everything. And always treat your family as friends, and your friends as family, and you can never go wrong.” (Thank you Marie.)

1 egg, or more as needed

½ c. cornmeal, or more if required

butter

zucchini, cut into 1/3 inch thick slices

seasoned salt

freshly ground black pepper

Beat the egg in a shallow container. (I use an 8-inch cake pan.) Pour cornmeal in another shallow container. (You got it, I use another cake pan.)

Melt as much butter as it takes to cover the bottom of a griddle or fry pan.

Dip the cut zucchini in the egg (both sides), then the corn meal (both sides), and place on the griddle.

Sprinkle on seasoned salt (don’t be shy) and a nice sprinkling of pepper. Using a paring knife, cut off small amounts of butter and tuck them in between each of the pieces of zucchini on the griddle. (This dish requires a bit more butter than is usually associated with a fried veggie dish. Thank you grandma!)

Fry the zucchini until it is crispy brown on the bottom side. Carefully flip the pieces and fry the second side until crispy brown. Serve hot off the griddle.  

OVEN ROASTED YUKON GOLD AND SWEET POTATOES WITH FRESH SAGE LEAVES

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Now I realize you all know how to roast potatoes. But the other evening I wanted a simple veggie side dish to go with roasted chicken. (I really would have preferred serving the chicken with dressing, mashed potatoes, and gravy. But I am endeavoring to refrain from routinely serving our treasured favorites, like dressing and gravy, in favor of healthier substitutes.)  

So armed with good intentions and 2 Yukon gold potatoes that really needed to be used, and two small sweet potatoes that had arrived in our last farm basket, I prepared this dish.

I found the recipe on the epicurious site. And since I have a culinary sage bush in my yard about the size of a Volkswagen Beetle, I decided using a few of the leaves was inconsequential to the well-being of the plant. (Actually the plant is practically indestructible and bees absolutely love the purple flowers. So it’s a great addition to our herb garden.) But back to this recipe.

What a delightful way to feature potatoes. And healthy to boot! And the sage leaves, although they really don’t flavor the potatoes, are never-the-less a nice little crunch in contrast to the creaminess of the potatoes. And no the sage leaves do not taste burned, even though they appear dark and desiccated. Actually, yum is all I can say to describe this dish. And it is ever so easy to prepare. And absolutely perfect with roast chicken. I added a crunchy English cucumber salad to the menu, and dinner was proclaimed a success.

So if you too are trying to feature healthier versions of your favorite potato dishes, I invite you to try this recipe. Mixing sweet potatoes which are highly nutritious, in with regular potatoes, just makes good sense from every standpoint.

As always – happy trails to you, until we meet again……  

2 T. extra virgin olive oil

2 sweet potatoes (the darker the flesh the better), peeled and cut into ¾-inch cubes

2 med. sized Yukon gold potatoes, skins on or off, and cut into ¾-inch cubes  

25-30 fresh sage leaves

1 tsp. kosher salt, or more as seems appropriate

freshly ground black pepper

Combine the olive oil, potatoes, and sage leaves on a large rimmed baking sheet. Sprinkle with the salt and plenty of black pepper.

Roast in a pre-heated 425 degree oven for 30-40 minutes or until potatoes are tender and browned around edges. Stir once during the baking time. Serve warm or at room temperature.

MONTEREY JACK, CHEDDAR, AND JALAPEÑO CHILI AU GRATIN POTATOES

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Sometimes you just have to shake things up a bit. And the other evening I wanted to use some of the potatoes we received in our last farm box. We had recently enjoyed a baked potato, but Mr. C. is not the potato lover that I am. So I really needed to come up with a way to use the potatoes that would appeal to him. And what better way than to use a couple of his favorite flavors to entice him over to my side. The right side! (I mean really. What’s not to like about potatoes?!?!) So….. Mr. C. loves cheese. And Mr. C. loves Mexican food, especially if the dish includes chilies. So why not combine potatoes with some cheese and a smattering of both canned green chilies (not hot) and a jalapeño (pretty darn hot). So I found the basis for this recipe on the boulderlocavore.com site. I changed the recipe to accommodate what I had on hand, and also to better reflect our tastes, but the bones of the recipe come directly from this new to me site.

So, armed with a new concept for flavoring au gratin potatoes, I prepared the recipe you find below. And no, the jalapeño was not overpowering or created too spicy a dish. It just added a lovely and unexpected flavor that even Mr. C. admitted was pretty darn tasty. (He had seconds that evening and chose to have the potatoes for lunch the next day.)

So if you too want to shake things up a bit in your kitchen, give this recipe a try. It is really lovely and really quite different than most au gratin potatoes. Although I have seldom met a homemade potato concoction that I didn’t like, this new au gratin dish is now right up there with my all-time favorites. Hope you like it too.

As always, stay safe, stay aware of what’s going on in the world, but please continue to represent love rather than hate. Not easy right now. But needed more than ever.

1½ lbs. thinly sliced Yukon gold potatoes (no need to peel the potatoes)

¾ c. whole milk

1 (4 oz.) can diced green chiles

1 small jalapeño pepper, seeded, veins removed, and very finally minced     

generous ½ c. grated sharp cheddar cheese

generous 1 c. grated Monterey Jack cheese

½ c. finely diced onion   

3 T. unsalted butter   

kosher salt

freshly ground black pepper

paprika

Layer 1:

Line the bottom of a buttered 9×13-inch pan or casserole with a third of the potatoes. Drizzle with ¼ cup of the milk. Top with 1/3 of the chiles, 1/3 of the minced jalapeño, 1/3 of each cheese, half of the onion, 1 tablespoon of the butter evenly doted over the onion like you would when preparing a fruit pie, and a light sprinkling of salt and a larger sprinkle of black pepper.

Layer 2:

Repeat layer 1.

Layer 3:

Repeat layer 1, except no onion in the final layer. Sprinkle with paprika and bake in a pre-heated 350 degree oven for 70-85 minutes or until the potatoes slices are tender and the top is a lovely golden brown. (If the top gets too brown before the potatoes are tender, cover the pan with aluminum foil.)

Remove from oven and allow the au gratin to sit for 10 minutes before serving.

CRISPY OVEN BAKED GREEN BEANS

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OK, I surrender. I thought I had prepared green beans every which way there was. But I was wrong. Daughter Paula gave me this recipe and said I just had to try them. She said the green beans were amazing. And she was right!

Now the great thing about these beans, aside from the fact that they are absolutely delicious, is that you can season them any old way you wish. I just used the combination listed below. But you could substitute any number of different ingredients to suite your taste. Paprika, for example would be a great addition to the breading concoction. Don’t like Sriracha, leave it out. Soy sauce might be interesting in its place.

This is a recipe that’s practically begs for culinary creativity. And I plan to give this recipe exactly what it deserves. Next time, I’m going to use Moon Cheese* in place of Parmesan. (I know. I had never heard of Moon Cheese either until Paula told me about it. So of course I had to order some. Now I’m hooked!  Well of course I am! These little crispy bits of cheese are delicious.)

Anyway, I can’t wait to fix these crispy, tasty beans again. And they aren’t even deep fried! I especially like that. They are simply finger food at its finest! So yes, of course they would make a fabulous appetizer at your next dinner party. (When we can once again safely invite people into our homes, that is.)

In the meantime, we here at Chez Carr plan to enjoy these vegetable treats all by ourselves. But you can bet your last bottle of hand sanitizer, that we will be serving these beans to our guests once it is safe to do so.

As always, virtual hugs from me to you. And Paula, thanks again for the recipe. It’s almost as amazing as you are. And that says a lot!      

40 fresh green beans, washed, ends trimmed, and dried with paper towels

2 T. mayonnaise or your favorite creamy salad dressing

1 egg

squirt Sriracha

2 T. flour (regular or gluten free)

¾ c. panko bread crumbs or regular bread crumbs or ¼ cup almond flour (Keto)

1 tsp. seasoned salt

freshly ground black pepper

¼ tsp. granulated garlic

¼ c. finely grated Parmesan cheese or ground Moon Cheese* (Keto)

Preheat your oven to 400 degrees. Spray a baking sheet with non-stick spray.

Whisk the mayonnaise, egg, and Sriracha together in a shallow container. (I use an 8-inch cake pan.)

Toss the green beans in the flour to lightly coat them.

Mix the panko crumbs with the seasoned salt, pepper, granulated garlic, and Parmesan.

Dip the flour coated green beans in the egg mixture, then coat with the panko bread crumb mixture.

Place the green beans in a single layer on the prepared baking sheet. Bake for 14-16 minutes or until the coating begins to brown. Serve immediately!

*Moon Cheese is made with 100% cheese that they crunchify to make the tastiest, crunchiest snack ever. Moon Cheese comes in three delicious flavors – Gouda, Cheddar, and Pepper Jack. Moon Cheese is the perfect keto snack because it is high in protein, low-carb, all natural, gluten free and a source of calcium.

VEGGIE STIR-FRY

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In an attempt to get more veggies down our gullets, I sometimes have to take desperate measures. Oh not for me. I love veggies. I am referring to the man I love. (Wow, that should be a song title! The Man I Love. Oh wait. I think George beat me to it.) Anyway – the man I love is not as much of a veggie aficionada as I am. Oh he will eat them. But not because he craves them the way I do. 

So last evening, as I was pondering what to do with several veggies in my fridge, it dawned on me that I could build a stir fry. Ta Da! So that’s just what I did.

I loved it! Mr. C., not as much. But then why would I expect this veggie dish to be any different from all the hundreds of dishes containing vegetables I have set before him over the years? But because I am ever the optimist I had great expectations. (Wow, another fabulous title.)

Now I don’t want to discourage you from fixing this dish. I think it’s terrific. In fact it was one of the best stir fries I have ever made. I just want to remind you that everyone has foods that they simply like better than others. That’s why there are so many choices on most restaurant menus.

But as a cook it can be disheartening after you have spent time and effort on a dish, to find it wasn’t well liked by someone else at table. It happens to all of us. Heck, there are times when I don’t particularly like what I have just prepared. Doesn’t mean I’m not a good cook. It just means that I know what I like, and this ain’t it!

So to all you cooks out there who strike out once in a while – just keeping going. And just because someone else doesn’t like what you’ve fixed, don’t let it stop you from enjoying it yourself. If anything, it means that you get all the leftovers. And I’m telling you true. Today’s leftover rice and stir fry was delicious. And I had it all to myself.

So keep cooking healthy food. Keep laughing. And don’t take it personally. Mr. C. doesn’t love me any less because I keep trying to feed him more veggies. He knows that I do it because I love him and want him to remain healthy. If anything it reinforces how much I care.

As always, peace and love to all.

1 T. extra virgin olive oil

1 c. cut fresh green beans

1 c. thin carrot slices

1 c. cauliflower florets

¼ med. onion, sliced

½ c. sliced celery

1 c. sliced mushrooms (button or cremini)

½ bell pepper, sliced

1 c. halved sugar snap peas

1-2 small zucchini, diced

3 garlic cloves, finely minced

2 tsp. finely minced ginger

1 (8-oz.) can whole water chestnuts, roughly chopped   

tiny pinch crushed red pepper flakes

¼ c. low sodium Tamari

2 T. honey   

1 tsp. sesame oil   

½ c. veggie broth

1 T. cornstarch

chopped green onions, opt. garnish

sesame seeds, opt. garnish

In a wok or large skillet heat the olive oil over medium high heat. Add the beans, carrot, and cauliflower. Sauté 4-5 minutes or until veggies are crisp tender. Add the onion, celery, mushroom, bell pepper, and sugar snap peas. Sauté for 2-3 minutes or until the bell pepper is just starting to soften. Add the zucchini, garlic, ginger, water chestnuts, and crushed red pepper flakes; cook for 1 minute.

While the veggies are cooking, whisk the Tamari, honey, sesame oil, veggie broth, and cornstarch together in a small bowl. Pour over the veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds, if desired. Great served with brown rice that has been cooked in veggie broth, with a bit of seasoned salt, black pepper, and butter thrown in for good measure.

Please note: Use any veggies you want in this stir fry. I just listed the vegetables I happened to have on hand. It’s really about having a nice variety of veggies. And of course, it’s about the sauce. This sauce is da bomb!

If you want to add protein to this stir-fry, just add some cooked chicken, pork, beef, shrimp, etc. If you don’t have cooked meat on hand, start by cooking the meat before sautéing the veggies. Then set the meat aside. Add pre-cooked or just cooked meat to the pan just before you add the Tamari and veggie broth mixture.   

On an earlier post I showed a picture of Mr. C. reading a book while Miles and Max (our orange kitties) were on the back of the sofa. This is Squeaky, the resident princess happily lounging on Andy’s desk chair while I write at my desk about 4 feet away. It’s nice to be loved.

SPINACH AND GRUYÈRE CHEESE GRATIN

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Once in a while I actually come up with a vegetable dish that Mr. C. goes crazy over. This dish is one of a very few where I can truthfully report that my dear husband actually asked for seconds. And then, voluntarily finished the leftovers at lunch over the next couple of days. In fact, the night I served this, I was full before I had finished my gratin. So not only did he serve himself seconds, he finished what was on my plate! Now this is practically unprecedented. Not that he eats his veggies. Because he does. But love them and ask for more? Not so much. So when I tell you this dish is a winner and that even the vegetable challenged members of your family might like this dish, I know of what I speak!

But truly, what’s not to like? The sauce is so creamy and flavorful you almost forget there’s a green vegetable at the very heart of the dish. But don’t get me wrong. This is not a low calorie wonder. There are plenty of carbs in this dish to keep any and all at your table happy. But what a small amount of Gruyère cheese does for the overall flavor is almost magical. Just don’t skimp when it comes time to lay your money down for this amazing cheese. Buy only imported Gruyère cheese or however much you saved buying domestic might as well be thrown down your kitchen sink drain. To my thinking, there simply is no domestic substitute for the real thing. So if the Gruyère you find is not made in Switzerland, leave it lay. There is good news however. There are 2 cheeses that can be used if you absolutely can’t find imported Gruyère cheese.   

Emmental cheese is very mild and utilizes the same kind of bacteria that make Gruyère cheese melt the way it does. Emmental can be used in the same kind of recipes as Gruyère for this reason. Although Emmental cheese is a substitute for Gruyère cheese, it is more of a supplement than anything else. It does have the same kind of qualities, but the flavor is not as pronounced.

Jarlsberg cheese is also a very suitable substitute for Gruyère. It contains the same rich and nutty flavor as Gruyère, but in fact it is much easier to find and costs a lot less money.

But here again, imported Jarlsberg (Norway) and Emmantal (Switzerland) are the way to go. Fortunately for this recipe you don’t need a lot of cheese. But it must be good imported cheese.

OK, enough about cheese. Just try this dish next time you need an elegant and easy vegetable side dish. And the best part. It can be made ahead. Just prepare as directed, cover, and place in your fridge. Then take it out about an hour before you plan to throw it in your oven. Easy peasy!    

And always remember the immortal words of Popeye the Sailor Man – “I am what I am, and that’s all that I am. I’m strong to the finish ’cause I eats me spinach.” Words we can all live by in these trying times. Love and happy eats to all.

  • 2 T. unsalted butter
  • ½ med. onion, finely chopped
  • 1 garlic clove, finely minced
  • 2 T. flour
  • pinch grated nutmeg
  • tiny pinch cayenne
  • ¼ c. heavy cream
  • 4 oz. (½ lg. package) cream cheese, cut into small squares, room temperature
  • ½ c. whole milk
  • ¼ tsp. kosher salt
  • pinch white pepper
  • ¼ c. freshly grated Parmesan cheese
  • ½ c. grated Gruyère cheese, divided  
  • 10 oz. container fresh baby spinach   

Melt the butter in a heavy-bottomed pan over medium-low heat. Add the onion and sauté until lightly caramelized, about 30 minutes. (The onion should be a pale golden color and very soft.) Add the flour, nutmeg, and cayenne; cook, stirring, for 2 more minutes. Add the heavy cream, cream cheese, whole milk, salt, and white pepper. Cook until thickened.   

Remove from heat and stir in the Parmesan cheese and half of the Gruyère. Adjust seasoning. Stir in the fresh spinach. (The mixture will be very thick and the sauce will barely cover the spinach leaves.)

Transfer the mixture to a lightly greased small baking dish and sprinkle with the remaining Gruyère cheese.

Bake in a pre-heated 375 degree oven for 25-35 minutes or until the gratin is hot and bubbly and the top is golden brown. Serve immediately.

Can be made ahead the baked just before serving. Allow the gratin to come to room temperature before placing in pre-heated oven.