Category Archives: vegetables

Cauliflower Soup in the Instant Pot

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This was so delicious and very healthy – very little fat! You can add whatever spice you like at the end. I added some truffle salt and chopped parsley.

Ingredients

1 small onion, chopped

1 carrot, chopped fine

1 celery stalk, chopped fine

1 small yellow potato, but into small chunks

1 head of cauliflower, separated into individual florets

4 cups of broth (I used chicken but you could use whatever broth you like)

1/2 cup nonfat milk

Salt and pepper to taste, as well as whatever seasoning you like

Shredded cheddar cheese (optional)

Directions

Heat some olive oil on the sauté function. Add the onions, carrot and celery. Cook until the onion is soft.

Add the cauliflower, potato, and broth to the pot. Pressure cook for 5 minutes.

Once finished, release the steam. Using an immersion blender, purée the contents of the bowl until smooth.

Add the milk and seasonings. Using a whisk, and on the sauté function, cook for a couple of minutes. If you are adding the cheese, do it now and cook until melted. (You can also use the cheese as a topping when you serve it).

Serve with some chopped parsley and a drizzle of oil.

Exotic Mushrooms over Polenta

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With the beginning of the new year, I’ve decided I want to try more meatless meals. This one was very tasty and a good winter meal.

Ingredients

Assorted exotic mushrooms (these can usually be found at finer supermarkets) – sliced

A few white mushrooms – sliced

Chopped parsley

Minced garlic

Chicken broth

Cooked polenta

Directions

Heat some olive oil in a pan. Add the mushrooms, garlic and parsley. Cook slowly until the mushrooms are soft. Add some broth to the pan if it starts to stick.

Make a slurry of flour and broth and set aside.

When the mushrooms are done, add some broth and the slurry. Cook over low heat until the mixture thickens. Adjust the broth level until you have a nice sauce, making sure it’s not runny. Add salt and pepper to taste.

Serve over hot polenta.

Stuffed Peppers

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The best!

Ingredients:

2 bell peppers, cut in half lengthwise (take out seeds but keep top)

1 lb. ground meat (I used veal)

100 g. bread cut into cubes (crust removed) 

1 c. milk

1 egg

50 g grated parmesan cheese

150 g. provolone

Salt & pepper to taste

Chopped parsley to taste

Breadcrumbs

Directions:

Place peppers in a casserole dish. Season with salt.

Mix all other ingredients together.

Fill the peppers.

Sprinkle the top with breadcrumbs and drizzle with some olive oil.

Bake at 400 for about 45 minutes.

Parmesan Brussel Sprouts

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So easy and so tasty.

Ingredients:

1 package of shredded brussel sprouts

1/3 c. olive oil

1/2 c. shredded Parmesan cheese

Directions:

Preheat oven to 425. Place the brussel sprouts in a large baking sheet and spread out. Mix with the olive oil, salt and pepper.

Bake for about 30  minutes, turning the pan and tossing the sprouts once.

Top with Parmesan cheese and return to oven to melt the cheese.

Grilled Radicchio with Glaze

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This was a different way to eat radicchio – and the sweet glaze cut out a lot of the bitterness.

Ingredients:

1 1/2 c. apple juice

1/3 c. balsamic vinegar

2 T. apple jelly or unseasoned apple butter

2 small heads radicchio (cut through core into 4 wedges)

Olive oil

Crumbled Blue cheese

Directions:

Combine apple juice, vinegar, and apple jelly or butter in a sauce plan. Boil for about 15 minutes or reduced to 1/2 cup.

Brush both sides of the radicchio wedges with olive oil. Season with salt and pepper.

Grill until charred.

Drizzle with glaze and sprinkle blue cheese on top.

Taco Stuffed Peppers

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So good…and healthy!

Ingredients:

4 bell peppers

1 lb. ground beef

1/2 c. chopped onion

Taco seasoning

1 c. pico de gallo

2 tomatoes, chopped

1 c. shredded Mexican cheese

Toppings:

Avocado

Chopped cilantro leaves

Lime wedges

Directions:

Preheat the oven to 350.

Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.

In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.

Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.

Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.

Grilled Cabbage Wedge Salad

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This was delicious. I always boil my cabbage first!

Ingredients:

1 cabbage, cut into wedges

6 bacon slices, coarsely chopped

Cherry tomatoes, halved

2 scallions, thinly sliced

1 oz. crumbled blue cheese

1/4 c. mayonnaise

1/4 c. olive oil

2 t. white wine vinegar

Directions:

Boil cabbage in water for about 5 minutes. Remove from water and set aside.

Cook the bacon in a skillet until crispy. Drain on paper towels.

Spray the cut sides of the cabbage with cooking spray. Grill until charred. Transfer to a cutting board and chop. Place it in a bowl.

Add the scallions, bacon and tomatoes.

In a separate container, add the blue cheese, mayo, oil, vinegar, salt and pepper.

Mix well.

Drizzle over the cabbage and serve.