Category Archives: 11. Vegetables

Carrot Noodles

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Carrot Noodles

Makes 4-6 Servings

 

1 pound carrots

3 tablespoons unsalted butter

1/2 cup minced onion

2 cloves garlic, minced

1/2 cup dry white wine

1 cup heavy cream

1 tablespoon Dijon mustard

Salt and pepper to taste

Dill for garnish

 

Use a vegetable peeler to shave carrots into fettuccine-like strands

Heat butter in a large skillet over medium-high heat; when foam subsides, add onion

Cook and stir for 3 minutes

Add carrot strands, garlic, and wine to the skillet with the onion mixture

Reduce heat to low and cover

Cook, stirring occasionally, about 10 minutes

Add cream to the skillet

Bring the mixture to a boil

Reduce heat, cover, and simmer 5 minutes more

Stir in mustard, salt, and pepper

Sprinkle with dill when serving

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Oven Roasted Potatoes 2

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Oven Roasted Potatoes

Makes about 4 Servings

 

28oz chunk potatoes, about 4 medium or 3 1/2 cups

3 tablespoons butter, melted

1/2 tablespoon thyme

1/2 tablespoon lemon pepper

1/2 teaspoon each of salt and pepper

2 cloves garlic, minced

 

Preheat oven to 450 degrees

In a bowl large enough to toss potatoes, add melted butter, thyme, lemon pepper, salt and pepper

Toss until well coated

Spread a single layer in greased 2 quart casserole pan

Place in preheated oven

Bake for 12 minutes

Using a flat spatula, scrape and flip potatoes

Bake another 12 minutes

Scrape and flip potatoes, mix in minced garlic

Bake another 12 minutes

 

Enjoy!

Au Gratin Potatoes

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Au Gratin Potatoes

Serves 4

 

5 cups of potatoes, sliced into 1/4 inch slices

1/2 teaspoon each of Garlic powder, Salt and pepper

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

2 cups milk

1 1/2 cups shredded cheddar cheese

 

Preheat oven to 400 degrees

Grease a 1 quart casserole dish

In a medium-size saucepan, melt butter over medium heat

Mix in the flour and salt, and stir constantly with a whisk for one minute

Stir in milk

Cook until mixture has thickened

Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds

 

Layer 1/2 of the potatoes into bottom of the prepared casserole dish

Pour a layer of cheese over potatoes, add the remaining potatoes

Season with garlic powder, salt and pepper

Pour remainder of cheese over the potatoes, and cover the dish with greased foil

Greased foil will keep the cheese and potatoes from sticking to it

Bake 1 1/2 hours in the preheated oven

Butternut Squash Stuffed Shells with Cream Sauce

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Butternut Squash Stuffed Shells with Cream Sauce

Serves 4

 

2 cups cooked, mashed butternut squash

Large pasta shells, I used about 16

2 teaspoon maple syrup

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

3 tablespoons unsalted butter

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon dried sage or 6 to 8 fresh leaves

1 teaspoon dried rosemary or 1 sprig fresh rosemary

3/4 cup grated parmesan, divided

Fresh sage (for topping)

 

Cook pasta shells according to al dente directions

Mix mashed squash with maple syrup, salt, and nutmeg until thoroughly incorporated

Melt butter in a medium sized pot over medium low heat

Pour in heavy cream, garlic, sage, and rosemary

Reduce heat and continue to cook the sauce without boiling the cream until the cream has thickened slightly, 3 to 4 minutes

Gradually stir in 1/2 cup of parmesan and keep stirring until the cheese is completely melted

Pour 1/4 of the sauce in the bottom of a medium baking dish

Preheat oven to 400˚

Spoon about 2 tablespoons of butternut filling into each pasta shell

Place stuffed pasta shell in the dish and repeat until pasta shells are filled

Pour remaining sauce over the shells and sprinkle with remaining 1/4 cup of parmesan

Return stuffed shells in the oven and bake until sauce starts to bubble and slightly brown, about 10 to 15 minutes

Serve with a sprinkle of fresh sage

 

A beautiful main dish for the vegetarians that also works as a seasonal holiday side, these shells can be prepped in advance making day-of cooking easier.

 

Salt Potatoes

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Salt Potatoes

Makes 8 servings

 

3 pounds new white or yellow potatoes, smaller potatoes are best

1 1/2 cups kosher salt

8 tablespoons butter, melted

 

Wash the potatoes and set aside

Fill a large pot with water, at least 3 quarts

Turn burner to medium high heat

Stir in salt until it dissolves and no longer settles on the bottom

Place potatoes in the pot and bring to a boil

Reduce heat and simmer until potatoes are tender but firm, about 15 minutes

While the potatoes are cooking, melt the butter in a small pan over medium heat

Drain potatoes, but do not rinse!!!

Pour melted butter over potatoes and serve immediately

 

“Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The Salt City. Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish.”

 

Buttery Garlic Green Beans

Fresh Green Beans

Buttery Garlic Green Beans

 

1 pound fresh green beans, trimmed and snapped in half

4 tablespoons butter

1/4 cup finely chopped onion

3 cloves garlic, minced

1 tsp garlic powder

1 1/2 tsp lemon pepper

Sea salt to taste

Sprinkle with lemon juice before serving (optional)

 

Place green beans into a large skillet and cover with water; bring to a boil

Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes

Rinse with cold water

Add butter to a large skillet, over medium heat

Add green beans and onion

Cook and stir about 2 to 3 minutes

Sautee garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes

Season with lemon pepper, garlic powder and sea salt

Enjoy!

Honey Roasted Red Potatoes

 

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Honey Roasted Red Potatoes

Makes about 2 servings

 

1 pound red potatoes, cut into bite size chunks

3 tablespoons diced onion

5 tablespoons butter, melted

3 tablespoon honey

3 teaspoon dry mustard

Salt and pepper to taste

 

Preheat oven to 375 degrees

Lightly coat a 9×13 inch baking dish with nonstick cooking spray

In a large bowl combine melted butter, honey, mustard, salt and pepper

Add potatoes and onion, mix well

Pour mixture into prepared pan

Bake in the preheated 375 degrees oven for 40-60 minutes or until tender, stirring a few times during cooking time