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Archive for the ‘Vegetables’ Category

Butternut squash/goat cheese gratin

Posted by moderndaygourmet on December 29, 2008

2 tablespoons unsalted butter
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1 12-oz can fat-free evaporated milk
1/2 cup lowfat milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 medium butternut squash, cut into 1 inch square by 1/4 inch thick pieces
1 1/2 cups pecans, toasted and coarsely chopped
4 ounces fresh goat cheese, crumbled

Preheat the oven to 350 degrees F. Generously butter a 3-quart gratin dish.

In a large saute pan, melt the butter over medium high heat. Add the onion and cook until lightly browned, about 5 minutes. Add the garlic and cook for 1 minute. Add the milks, salt, and pepper and bring to a boil. Add the squash and half of the pecans and return to a boil. Lower the heat and simmer gently for 5 minutes.

Transfer half of the squash mixture to the prepared gratin dish. Dot with half of the goat cheese. Cover with the remaining squash mixture and sprinkle the remaining goat cheese over the top.

Bake until the squash is very tender, the liquid is mostly absorbed, and the top is golden, about 45 minutes. Remove from the oven and sprinkle with the remaining pecans. Let rest for 10 minutes before serving.

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Smoked gouda and white cheddar mac and cheese

Posted by moderndaygourmet on August 10, 2008

Finally I post a new recipe! I’ve been traveling a ton and, sadly, haven’t cooked nearly as much as usual thanks to living out of hotels. However, this weekend I redeemed myself. This is so decadent, I can’t believe it.

1 ( 3 or 4-oz.) package thinly sliced prosciutto
1 (16-oz.) package penne pasta
3 tablespoons butter
1 shallot, minced
1/4 cup dry white wine
1/4 cup all-purpose flour
2 cups reduced fat milk
1 can fat free evaporated milk
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground red pepper
16 oz sharp white Cheddar cheese, shredded
1 cup (4 oz.) shredded smoked Gouda
1/2 cup (2 oz.) shredded Parmesan cheese

Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble. Meanwhile, prepare pasta according to package directions.

Melt butter in a large skillet over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of pam, and cook 1 minute.

Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.

Gradually add cheeses (gouda, cheddar and Parmesan) to sauce, whisking until cheeses are melted and sauce is smooth. Stir in pasta and prosciutto until blended.

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Sweet potato/banana quick side

Posted by moderndaygourmet on April 8, 2008

This isn’t rocket science, but tasty and easy.  Cut up one sweet potato into chunks and boil for 10 minutes or so till fork-tender (you could also roast it, but that takes longer).  Drain water and mash potato chunks along with one banana.  Add about 1/2 tablespoon butter, a spoonful of brown sugar and a little cinnamon.

We ate this with jerk-seasoned shrimp and black beans and rice – all very Caribbean. 

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Roasted Red Pepper Mashed Potatoes

Posted by moderndaygourmet on February 27, 2008

Why didn’t I think of this myself? It’s so obvious; it was right under my nose. These are yummy and more than that, they look nice on the table, where plain mashed potatoes are, well, just so white. The hotel served this at a conference I just attended, and I was so excited about the concept that I went on search of a recipe that very afternoon.

2 russet potatoes, peeled and cubed
2 T. sour cream
2 T. butter or margarine
1 clove garlic, peeled
1/2 c. chicken broth
salt and pepper
1/2 large or 1 small jar roasted red peppers, drained

Bring large pot of water to boil. Add potatoes and garlic. Return to boil, reduce heat to medium. Boil until fork tender. Drain. Add remaining ingredients, whip with electric beater until creamy.

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Rum-glazed plantains

Posted by moderndaygourmet on October 11, 2007

I love Cuban food, so much. I really should move to Miami, so then I could eat it any time I wanted. Alas, that is not too likely. I could live on jerk chicken and pork, black beans and rice, and of course plantains. This was the first time I had cooked them at home. I didn’t have half the things the recipe called for, so I sort of made it up and didn’t really measure too much. That’s not too important for this one. We had these last night with pork loin and corn, all cooked on the grill.

2 plantains (let them get black all over because that’s when they’re really ripe and sweet)
1 tablespoon butter, melted
1/4 cup brown sugar
2 tablespoons dark rum
1/4 cup fruit juice (recipe called for orange but I only had apple. I bet others would work OK)
2 teaspoons lime juice
1 teaspoon nutmeg

Slice plantains diagonally in 1/2 inch slices. Combine other ingredients and then add plantains, stirring to coat. Cook in a skillet over medium heat (or on the grill), stirring a few times, till then are soft, about 15 minutes. Or, you can spread on a cookie sheet (covered with cooking spray) in a single layer and bake at 350 about 30 minutes.

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Fruited wild rice

Posted by moderndaygourmet on October 6, 2007

I found this in a Rachael Ray cookbook. It’s super easy but yet it would be great for company since it’s kind of festive.

1 cup wild and white rice blend
3 tablespoons golden raisins
1/2 cup mandarin orange sections
1 package (2 ounces) sliced almonds
3 scallions thinly sliced

Boil 2 cups salted water. Add rice and raisins, return to a boil, reduce heat, cover and simmer 20 minutes or until just tender. Fluff with a fork and add oranges, almonds and scallions. Toss to combine and serve.

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Squash Cornbread Casserole

Posted by moderndaygourmet on September 19, 2007

I got this from a friend today. It looks great. She said that even squash haters like it because the squash is sort of hidden. I thought immediately of my dear husband and his squash hating self. LOL. Perhaps this will make him a convert.

SQUASH CORNBREAD CASSEROLE

3-4 yellow squash chopped into quarter slices
1 med. onion chopped (I chop in my mini-processor)
2 eggs
½ c. milk
1 t. salt
12 oz. cottage cheese
1 box Jiffy corn muffin mix
½ c. margarine, melted

Mix all ingredients together.
Pour into a greased oblong baking dish (9×13”).
Bake at 350 for 35-45 minutes.
Casserole should be a golden brown on top.

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Lowfat Hash Brown Casserole

Posted by moderndaygourmet on September 19, 2007

Who would have thought such a thing existed? Of course, everything is relative; this is supposed to have 273 calories and 11g of fat per serving (vs. 624 calories and 50g fat in the “original” version, although really is there any one original version?). I’ll make this tonight and edit the entry with my comments.

2 pounds frozen hash browns, thawed
3/4 cup sharp cheddar cheese made with 2 percent milk
1 cup light sour cream
1 can Campbell’s Healthy Request Cream of Chicken soup, undiluted
1 teaspoon salt
1/2 cup minced onion
1/4 cup butter, melted
Cooking spray
1 cup corn flakes, crushed

Preheat oven to 350 F. Combine first seven ingredients in a large bowl. Spoon into a 13×9-inch baking dish lightly coated with cooking spray. Sprinkle crushed corn flakes evenly over the potato mixture. Bake for 1 hour or until bubbly.

Makes 9 servings.

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Plantation Squash

Posted by moderndaygourmet on September 2, 2007

Many people who say they dislike squash and dislike spinach have become converts after trying this!

6 yellow squash
1 package frozen chopped spinach
1 1/2 ounces cream cheese
1 beaten egg
3 tablespoons melted butter
1/2 tablespoon sugar
1/4 teaspoon onion salt
1/4 teaspoon seasoned salt
1 teaspoon black pepper
1/4 cup Ritz cracker crumbs
Paprika
1/4 cup bacon bits

Cook squash whole in boiling water until tender. Cut in half and scoop out the pulp. Boil spinach until tender, drain, add to squash pulp. Add all but last 3 ingredients and mix well. Fill squash shells with mixture and garnish with crumbs, bacon and paprika. BAkd at 325 for 30 minutes.

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Squash Casserole

Posted by moderndaygourmet on September 2, 2007

6-8 yellow squash, sliced
1 tablespoon sugar
Salt and pepper
1/2 chopped onion
1 cup grated American cheese
6-8 saltine crackers, crushed
3 tablespoons milk

Combine all ingredients and place in 2 quart casserole dish. Bake 20 minutes at 350 (covered).

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