Category: Vegetables


Ingredients:

Sweet Potatoes

Salsa

Sour Cream

Avocado (Sliced)

Directions:

  1. Bake sweet potatoes in a 400 degree oven for about one hour. (You want potatoes soft.)
  2. Top potatoes with salsa, sour cream and avocado.

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Ingredients:

5 red peppers (cut in half, seeds removed)

2 cups flavored bread crumbs

1 can (6 oz.) pitted black olives (drained and chopped)

1 cup pignoli nuts

olive oil (1/2 cup plus extra)

2 cloves of garlic (chopped)

lemons (optional)

Directions:

Preheat oven to 400 degrees.

  1. In a large bowl, mix bread crumbs, black olives, pignoli nuts and garlic. Mix well. Add 1/2 cup of oil. Stir. (If it’s a little dry, add a little more olive oil.)
  2. In a large baking pan, brush a little olive oil on the bottom of the pan.
  3. Stuff each pepper with bread crumb mixture.
  4. Cover pan with aluminum foil and make a hole on top. Bake in oven for 30 minutes.
  5. Remove tin foil and bake for an additional 15 minutes. (You want peppers to be tender and bread crumbs a little crunchy.)                                                                                                                                    * Optional: You can squeeze a little lemon on top when serving.

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Ingredients:

2 large green zucchini

1 large yellow zucchini

2 large carrots

2 bulbs of garlic

1 1/2 cups vegetable stock

olive oil

1 whole lemon

sea salt and black pepper

Directions:

Preheat oven to 400 degrees.

  1. Cut zucchini and carrots into 1/4 inch circles.
  2. Peel garlic bulbs and separate into cloves.
  3. Get a large baking pan. Coat the bottom of the pan with olive oil. (about 1 tbsp.)
  4. Put zucchini, carrots and garlic in pan. Drizzle olive oil (another tbsp) on top.
  5. Sprinkle with sea salt and black pepper. (to your liking) Mix all together.
  6. Pour vegetable stock into pan.
  7. Bake in oven for about 40 minutes. Stir occasionally.
  8. Vegetables should be tender and easy to pick up with a fork. When done, remove from oven and squeeze a whole lemon on top.   *Makes a great side dish or meal.

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Ingredients:
4 red bell peppers (cut in half, seeds removed)
2 cups cooked brown rice (or rice of your choice)
1 1/2 cups fresh mozzarella (chopped)
1 (15-ounce) can diced tomatoes (drained)
1 (8 oz. can) peas (drained)
1/2 cup onion (chopped)
2 tsp. sea salt
olive oil
Directions:
Preheat the oven to 350 degrees F.
1. Cut red peppers in half and scoop out the seeds.
2. Brush pan with a tbs. of olive oil. Place peppers on baking pan.
3. In a large bowl, mix rice, mozzarella cheese, peas, onions, diced tomatoes and sea salt. Mix well. Add 2 tbs. of olive oil and mix again.
4. Stuff each pepper. You can brush a little olive oil on the pepper if you like.
5. Bake until the peppers are tender . (About 30 minutes.)

Pumpkin Risotto

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Ingredients:
2 cans ( about 14 oz. each) reduced sodium chicken broth
1 tbs. butter
1 tbs. olive oil
1 1/2 cups Arborio rice
1/2 cup onion (chopped)
1/2 cup white wine
1 cup pumpkin puree
1/2 cup dried cranberries
1/4 cup pumpkin seeds (optional)
2 cups fresh spinach (chopped)
sea salt
Directions:
1. In a deep pot, put chicken broth and bring to a boil. Reduce heat to low and keep to the side.
2. In a large saucepan put oil and butter. Melt butter and add onion. Cooking for about 2 minutes and stir frequently.
3. Add rice. Keep stirring frequently, for 3 minutes.
4. Add wine and let simmer. Stir frequently, until liquid evaporates.
5. Stir in pumpkin. Add 1/2 cup of chicken broth. Keep stirring.
6. Reduce heat and continue stirring until liquid is absorbed. Continue to add broth, 1/2 cup at a time. Let each 1/2 cup of broth absorb before adding more broth.
7. Rice should be tender. Cook for about 20 to 25 minutes on a low-medium heat. Stir in dried cranberries, pumpkin seeds and spinach. Add sea salt for your desired taste. Cook for another 2 minutes and serve.
Serve warm.

Thanksgiving Stuffed Sweet Potatoes

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Ingredients:
4 baked sweet potatoes
1 large zucchini (cut into bite size pieces)
1 cup sundried tomatoes in olive oil (chopped)
2 cloves of garlic (chopped)
1 tbsp. olive oil
sea salt and black pepper
Directions:
Bake sweet potatoes in a 400 degree oven for about 40-45 minus. (or until soft) Put an X on top of potato before baking.
In a skillet, put olive oil. Sauté garlic for a minute. Add zucchini. Stir frequently. Sprinkle with sea salt and black pepper.
When zucchini is tender, add sundried tomatoes. Stir together.
Cut open sweet potatoes and top with zucchini and sundried tomatoes. (see photo)
Serve hot.

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Ingredients:
2 lbs. sweet potatoes
2 lbs. russet potatoes
1 1/2 sticks butter (softened)
About 2 cups heavy cream
2 large leeks (sliced thin)
olive oil
sea salt and black pepper
Directions:
Preheat oven to 400 degrees.
1. Rinse all potatoes. Dry well. Put an X on top of each potato.
2. Bake all potatoes in the oven until soft. (about 45 min. to 1 hour)
3. Let potatoes cool for a little while.
4. Take sweet potatoes and scoop out the center. Put in a deep mixing bowl.
5. Add 3/4 stick of butter and 1/2 cup of heavy cream. Mix until creamy. (set to the side) If you need a little more cream, add it and mix well.
6. Take russet potatoes and scoop out center into a deep mixing bowl. Add 3/4 stick of butter and 1/2 cup of cream. Mix until creamy. (set to the side) If you need a little more cream, add it and mix well.
7. In a large baking pan put sweet potatoes. Spread it out and smooth out top. Sprinkle sea salt and black pepper on top.
8. Put mashed potatoes on top and smooth on top. Sprinkle with a little sea salt and black pepper.
9. Put baking pan in oven. (400 degrees) Bake for about 15 minutes.
10. Meanwhile in a skillet, put 2 tbsp. of olive oil. Add leeks and cook until slightly crispy.
11. Remove potatoes from oven. Pour leeks on top.
Serve hot.

Vegetable Focaccia

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Ingreients:
1 large green zucchini
1 large yellow zucchini
1 large eggplant (peeled)
2 large red peppers
1 large red onion
2 cloves of garlic (chopped)
1/4 cup of olive oil
1/4 cup of balsamic vinegar
salt and pepper
garlic powder (optional)
focaccia bread or another crusty kind of bread
Directions:
Preheat oven to 350 degrees.
1. Slice all vegetables into thin slices. Put vegetables in a bowl. Pour in olive oil and add a pinch of salt and pepper. Mix well.
2. Put all vegetables in a baking pan and bake in oven for approximately 15 minutes. Since vegetables are sliced thin, they should cook quickly. If not, cook a little longer until vegetables are tender.
3. Remove from oven and put vegetables in a bowl. Add balsamic vinegar and garlic. Stir gently, not tearing vegetable slices.
4. Place slices of focaccia bread on a baking pan. Drizzle a drop of olive oil on each slice. Sprinkle a pinch of garlic powder (optional) on each slice. Sprinkle a pinch of salt and pepper on each slice.
5. Drain vinegar from vegetables. Put slices of each vegetable on each piece of bread. Top with the red onions.
6. Return to oven for 10-12 minutes until bread becomes a little crunchy.

Roasted Parmesan Pesto Tomatoes

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Ingredients:

2 to 2 1/2 lbs large red tomatoes
3 tbs olive oil
2 tsp dried oregano
sea salt
1/2 tsp freshly ground black pepper
1/2 cup pesto, store-bought or homemade (recipe follows)
1/2 cup freshly grated Parmesan cheese
Pesto:
1/4 cup walnuts
1/4 cup pine nuts
3 tbs minced garlic
5 cups fresh basil leaves, packed
1 tsp sea salt
1 tsp. freshly ground black pepper
1 1/2 cups olive oil
1 cup  grated Parmesan cheese

Directions:

Preheat the oven to 4oo degrees.
1. Core the tomatoes and then slice them across ( in 1/2 inch-thick slices)

2. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with olive oil and sprinkle with the oregano, 1 tsp. sea salt, and black pepper.

3. Bake the tomatoes for 10 minutes. Remove from the oven, spread each slice with pesto, and sprinkle with the Parmesan cheese.

4. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Sprinkle with sea salt before serving.

How To Make Pesto:
Place the walnuts, pine nuts, and garlic in the bowl of a food processor . Process for 30 seconds. Add the basil, sea salt, and pepper. With food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately.  You can store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Makes 4 cups.

 

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Ingredients:

1 pound fresh green beans, washed and trimmed

1/2 cup water

1/4 cup Italian-style seasoned bread crumbs

1/4 cup olive oil salt and pepper to taste

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 cup grated Parmesan cheese

Directions:

  1. Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
  2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil.
  3. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.