Okra Saute´
I often forget about eating okra. Last week I was at the new Fairway on 2nd Avenue and walked past a package of beautiful okra. I wasn’t sure what I was going to do with it, but it looked so inviting that I bought the okra anyway. When I got home and decided on making my Indian Spiced Chicken Breast recipe I thought of making an okra sauté to go with it. It’s easy to make and tastes delicious. You can serve it as a side dish or serve it as a main course.
INGREDIENTS
1 Pound Fresh Okra
2 Large Sliced Shallots
1 Sliced Red Bell Pepper
4 Minced Garlic Cloves
1 Cup Shredded Red Cabbage
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Diced Serrano Peppers
4 Tablespoons Grapeseed Oil
Wash and trim both ends of the okra and set aside. In a large size sauté pan or wok heat the oil over a medium heat for 1 minute. Add the okra and stir. Place a lid over the okra for 4 minutes lifting the lid occasionally to stir. This will help steam the okra. Remove the lid and add the shallots, garlic, red pepper, red cabbage and Serrano peppers. Stir in the kosher salt and pepper. Cook for 4 minutes. You want the vegetables to still have some life in them. Remove from the heat and transfer to a serving bowl. Serves 4
Brussels Sprout & Lentil Salad
If you’re looking for an interesting side dish for the holidays here is a gem.
INGREDIENTS
1 1/2 Pounds Trimmed & Halved Brussels Sprouts
4 Tablespoons Butter
2 Tablespoons Red Wine Vinegar
2 Teaspoons Dijon Mustard
Kosher Salt
Freshly Ground Pepper
1/4 Cup Olive Oil
1/2 Cup Lentils
5 Sliced Shallots
2 Tablespoons Chopped Italian Parsley
There are numerous varieties of lentils. For this salad it is best to use the small dark green ones because they hold their shape when cooking.
Pour 3 cups of cold water into a small size saucepan and then add the lentils. Turn the heat up to a medium heat and bring to a boil. Cook for 25 minutes until tender. Remove from the heat and drain. Rinse under cold water and set aside. In a small size bowl combine the vinegar, mustard, kosher salt, pepper and 2 tablespoons olive oil. Whisk to combine and set aside. In a large size pan add 3 cups of cold water and 1 tablespoon of salt. Trim and halve the Brussels sprouts. Bring the water to a boil and add the Brussels sprouts. Boil the sprouts for 1 1/2 minutes. Remove the sprouts from the boiling water and place into a medium size bowl. Set aside. In a large size sauté pan add the butter and remaining olive oil. Turn the heat up to high. Add the shallots and cook for 4 minutes until browned. Stir occasionally. Add the sprouts and sprinkle with kosher salt and pepper. Cook for 6 minutes until golden. Stir in the chopped parsley and lentils and cook 1 more minute. Remove from the heat and place into a serving bowl. Drizzle the dressing over the mixture and lightly toss. Serves 6
Hearty Vegetable Soup
With so much heavy holiday food this time of year it’s good to take a nice little soup break. Here is a Hearty Vegetable Soup that goes well with a nice loaf of crusty bread.
INGREDIENTS
4 Tablespoons Olive Oil
3 Diced Carrots
1 Large Diced Onion
5 Cloves Minced Garlic
2 Cups Cubed Butternut Squash
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Broth or Chicken Broth
15 Ounces Diced Tomatoes
1/4 Teaspoon Ground Thyme
2 Cups Chopped Kale
15 Ounces Cooked Chickpeas
In a large soup pot add the olive oil and turn the heat to medium high. Add the carrots, garlic, onions and sauté for 5 minutes. Add the butternut squash cubes, kosher salt, pepper and sauté for 2 more minutes. Add the vegetable broth or chicken broth and stir. Add the diced tomatoes and ground thyme. Bring to a boil and then reduce the heat to medium low and simmer for 30 minutes. Stir in the chopped kale and cooked chickpeas. Cook for another 30 minutes. Transfer to bowls and serve with crusty bread. Serves 4
Vegetarian Shepherd’s Pie
I had a ton of vegetables in my fridge that were close to expiring so I decided to make Shepherd's Pie vegetarian style! To make this a vegan dish swap out the butter for a non-dairy butter.
INGREDIENTS
3 Diced Parsnips
1 Chopped Onion
2 Cups Mixed Vegetables (Chopped Carrots, Corn & Peas)
2 Pounds Potatoes
1 Stick Salted Butter
1/2 Cup Vegetable Broth
1 Teaspoon Worcestershire Sauce
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Peel and quarter potatoes. Boil in water until tender. While the potatoes are cooking, melt 1/2 stick of butter in a large frying pan. Sauté the onions in butter until tender over medium heat for about 10 minutes. If you are adding vegetables, add them according to cooking time. Put the parsnips and carrots in with the onions. Add corn or peas at the end of the cooking of the onions. Add salt, pepper and Worcestershire sauce. Add half a cup of the vegetable broth and cook, uncovered, over low heat for about 10 minutes. Add more vegetable broth as necessary to keep moist. Mash potatoes in a bowl with remainder of the butter. Season with the salt and pepper. Place the vegetables and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Cook in a preheated 400° F oven about 30 minutes or until bubbling and brown. Broil for last new minutes if necessary to brown. Serves 4
Oven Roasted Brussels Sprouts
When it’s a busy day of cooking it’s nice to have a simple preparation for Brussels sprouts with delicious results.
INGREDIENTS
1 Pound Brussels Sprouts
2 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Preheat your oven to 400° F. Trim and halve the Brussels sprouts lengthwise. On a baking sheet covered with parchment paper toss the Brussels sprouts with the olive oil, butter, kosher salt and pepper. Place in the oven and bake for 35 minutes. Stir a couple of times during the baking duration. You will want the sprouts to be deep golden brown and crisp on the outside while tender on the inside. Remove from the oven and transfer to a serving bowl. Serve warm. Serves 4
Creamed Peas
Creamed peas are a Thanksgiving tradition in many households. Here is a quick and classic recipe that will get you through your busy day of cooking.
INGREDIENTS
2 Cups Half & Half
3 Whole Cloves
1 Bay Leaf
2 Pounds Peas (Frozen)
2 Cups Pearl Onions (Fresh or Frozen)
4 Tablespoons Butter
2 Teaspoons Kosher Salt
2 Tablespoons Unbleached Flour
1/2 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Freshly Ground Nutmeg
1/4 Cup Sour Cream
In a small saucepan add the half & half, cloves and bay leaf. Bring to a boil and then reduce the heat to low. Simmer for 20 minutes to let the flavors come together. Pour through a strainer into a bowl and throw away the cloves and bay leaf. Cover the half & half with plastic wrap to keep warm. In a large skillet add the pearl onions, 2 cups water, 2 tablespoon butter and 1 teaspoon kosher salt. Cook over a medium high heat for 20 minutes. Stir occasionally. You will want all of the liquid to be gone and the onions are golden brown. Transfer to a bowl and set aside. In the same skillet melt 2 tablespoons butter over a medium heat. Add the flour and whisk to combine the two for 1 minute. Whisk in the half & half that you cooked earlier. Cook over a medium high heat and stir constantly. You will want the sauce to be thick and bubbly. Stir in the rest of the kosher salt, pepper and nutmeg. Add the pearl onions and thawed peas to the sauce mixture. Cook for two minutes and gently add the sour cream. Cook another minute. Remove from heat and transfer to a serving bowl. Serves 8
Baked Acorn Squash
Baked acorn squash is so easy to make and delicious to eat. A true fall comfort food.
INGREDIENTS
1 Acorn Squash
6 Teaspoons Butter
1/3 Cup Brown Sugar
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Chopped Pecans (Optional)
Preheat your oven to 350° F. Cut the squash in half and scoop out the seeds and strings. Place in a baking dish with the cut side up. Add a little water to the bottom of the baking dish. Place 3 teaspoons of butter on each half. Salt & pepper each half. Finish off with sprinkling each with the brown sugar and chopped pecans. Bake for 45 minutes until tender. Remove from the oven and serve hot. Serves 2
Onion Potato Gratin
I don’t know where I would be without onions. I put onions in almost everything. Here is a recipe where the humble onion gets to be the star which is sure to become a household favorite.
INGREDIENTS
4 Large Thinly Sliced Onions
1/2 Cup Brown Sugar
3/4 Cup Butter
6 Large Sliced Potatoes
1 Cup Cream
3 Sprigs Chopped Rosemary
Preheat your oven to 350° F. In a large size sauté pan place the sliced onions, butter and brown sugar over a low heat. Cook for 40 minutes until caramelized. Stir occasionally. Grease a shallow baking dish with olive oil. Do not peel the potatoes. Just slice them. Place a layer of potatoes in the baking dish and then a layer of onions. Drizzle with the cream and sprinkle with the chopped rosemary. Repeat until all ingredients are used, ending with the onions, cream and rosemary. Bake for 1 hour until the top is golden and bubbly. Serves 4
Broiled Tomatoes
I never underestimate the magic that breadcrumbs and grated cheese can bring to my favorite fruit.
INGREDIENTS
6 Halved Tomatoes
1/4 Cup Plain Breadcrumbs
4 Tablespoons Softened Butter
4 Tablespoons Freshly Grated Parmesan Cheese
1 Tablespoon Minced Thyme Leaves
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your broiler. Cover a broiler pan with foil and place the oven rack to the top position. Slice the tomatoes in half lengthwise and set each tomato half on the broiler pan. Make sure the stem is removed. In a small size bowl combine the breadcrumbs, butter, Parmesan cheese, thyme leaves, kosher salt and pepper. Spoon the mixture over the tomatoes until you’ve used the mixture all up. Place the broiler pan under the broiler and broil for 4 minutes or until browned. Remove from the oven and arrange on a serving platter. Serves 6
Butternut Squash Soup
This soup is the PERFECT fall soup. Enough said!
INGREDIENTS
1 Cup Chopped Onions
3 Tablespoons Olive Oil
1 Tablespoon Curry Powder
4 Cups Low Sodium Chicken Broth or Vegetable Broth
2 Pounds Peeled, Seeded & Cubed Butternut Squash
1 Teaspoon Kosher Salt
1 Cup Half & Half
In a large size stockpot over a medium high heat, sauté the chopped onions in the olive oil for 2 minutes or just until they are soft. Stir in the curry powder and cook for 1 minute. Add the chicken broth (or vegetable broth), butternut squash and the kosher salt. Bring to a boil and then reduce the heat. Simmer for 20 minutes. Ladle in the squash and the liquid into either a food processor or a blender. Pulse until the mixture is a nice puree. Return the pureed squash mixture to the stockpot and cook over a medium heat for 5 minutes. Add the half and half and cook for another 5 minutes. Serve warm. Serves 8
