Ginger Veggie Stir Fry

serves 6 as side dish

• 1 lb broccoli florets
• 1 medium onion, cut into 12 wedges
• 1 red bell pepper, cut into thin strips
• 1 medium zucchini, sliced 1/2 thick or 1 carrot, cut into matchsticks (seasonal)
• 3 cloves garlic, minced
• 1 1-inch piece of ginger, peeled and minced
• 1/4 - 1/2 tsp crushed red pepper flakes, depending on how spicy you like it
• few grinds of black pepper
• 2 Tbs sesame oil, divided
• 3 Tbs tamari (soy sauce)

In a large bowl, toss broccoli, onion, bell pepper, zucchini or carrot, garlic, ginger, crushed red pepper flakes, ground black pepper, and 1 Tbs sesame oil.

Heat wok, or large skillet over medium-high heat (if using the grill, use high flame or hot coals). Determine how many batches you will saute, taking care not to crowd the vegetables, and divide the remaining sesame oil accordingly (example: if sauteing 3 batches, divide the remaining oil into thirds).  Saute veggies in sesame oil 2-3 minutes, or until nicely charred and vegetables are crisp tender.  Remove to a plate, and continue the process until all the vegetables are done.

Combine all vegetables back into the skillet or wok.  Stir in tamari and simmer uncovered*, stirring occasionally, until liquid has evaporated and vegetables are tender, about 2 minutes.
*If you prefer very tender vegetables, you may cover the pan during this process.

Serve hot.


Original Ginger Veggie Stir Fry Blog Post

Whipped Sweet Potatoes and Rutabagas

serves 6

• 2lbs sweet potatoes (about 3 medium)
• 1lb rutabagas (about 1 medium/large)
• 6 cloves garlic, peeled
• 3 Tbs butter
• 1/2 cup vegetable or chicken broth
• 2 tsp fresh thyme leaves
• salt and pepper to taste

Chop vegetables into 1 inch chunks.  Combine potatoes, rutabaga, and garlic in a large pot.

Add water to cover.  Bring to a boil, reduce heat to medium and simmer until vegetables are tender (about 10-12 minutes).

Strain and return to the pot (or a large bowl).  Add butter, broth, thyme, salt and pepper. 

For a little texture: whip with a hand held mixer for several minutes or until it has reached your desired consistancy.

For puree:  transfer in batches to a food processor and puree.


Original Whipped Sweet Potatoes and Rutabagas Blog Post

Grilled Mushrooms and Onions

serves 2-3

• 1 lb assorted mushrooms (cremini, button, shitake, oyster), cleaned
• 1/2 c roughly chopped white onion
• 2 cloves garlic, pressed
• 1 Tbs olive oil
• 1 Tbs butter, cut into 9 small chunks
• 1 tsp balsamic vinegar
• 1 tsp dried Herbes de Provence
• Sea salt and freshly ground black pepper
• 1/2 lemon
• chopped fresh parsley

Oil griddle and heat on grill over hot coals or high flame.

Cut any larger mushrooms in half or quarters, depending on size.  Combine all ingredients (except lemon wedges) together in a large bowl, and mix well.

Add mushroom mixture to griddle; give it a stir.

Grill 8-10 minutes, or until done, stirring occasionally.

Remove to serving bowl. Squeeze lemon juice over all, sprinkle with fresh parsley, and serve immediately. Serve as a side by itself, or over hot rice.

Original Grilled Mushrooms and Onions Blog Post

Decidedly Not Green Bean Casserole

serves 8

• 1 lb fresh green beans, trimmed
• 1/2 lb fresh Brussels sprouts, trimmed and halved, loose leaves removed
• 1 medium red onion, cut into 12 wedges
• 1 clove garlic, pressed
• 2 Tbs extra virgin olive oil
• 1 1/2 tsp fresh thyme, chopped, divided
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 strips bacon
• 12 oz mixed mushrooms such as cremini, shitake, oyster, sliced (I used cremini and shitake)
• 1 clove garlic, minced
• 1/3 c dry white wine (such as Chardonnay)
• 1/2 c vegetable or chicken broth
• 1/2 c grated Parmesan cheese

Preheat oven to 425F.

Combine green beans, Brussels sprouts, onions, pressed garlic, olive oil, 1 tsp fresh thyme, salt and pepper in a large bowl.

Turn out onto two (2) jelly roll pans.  Roast in preheated oven 20-25 minutes, turning once half way through.

Meanwhile, in a 12" skillet, cook bacon over medium high heat until crispy, turning once.  Remove to a paper towel.

Drain all but 2 Tbs bacon fat from pan.  Add the mushrooms, minced garlic, and remaining 1/2 tsp freshly chopped thyme to the hot pan and bacon drippings. 

Saute 8-10 minutes, or until tender and juice has evaporated.

Pour in the wine.  Cook, stirring occasionally, until the liquid has nearly evaporated - 1-2 minutes.

Pour in the vegetable or chicken stock.  Cook, stirring occasionally, until the liquid has nearly evaporated - 2-3 minutes.


Place the roasted green beans, Brussels sprouts and onion mixture into a 2 quart baking dish.

Top evenly with mushroom mixture.

To make ahead:  Cool and cover with foil.  Crumble bacon and place in a Ziploc sandwich bag.  Place the Parmesan cheese in a separate Ziploc bag. Tape bags to casserole.

To reheat:  Place, covered, into an oven at least 325 F.  Heat until warm (I tested this at 350F and it took 25 minutes - adjust your time accordingly based on the oven temperature.  Remember, you only need to warm it, not cook it).  Uncover and sprinkle with Parmesan cheese and crumbled bacon.  Cook 10 min longer, or until cheese is melted.



Original Decidedly Not Green Bean Casserole Blog Post

Roasted Squash and Cauliflower

serves 6

• 1 small head cauliflower (about 1 1/2 - 2 lbs), broken into florets
• 1 small butternut squash (about 2 - 2 1/2 lbs) , peeled, seeded, and diced into 1 chunks
• 1 medium red onion, cut into 8 wedges
• 5-6 whole cloves garlic, peeled
• 1 Tbs olive oil
• 2 Tbs butter, cut into small chunks
• 1 tsp sea salt
• few grinds of freshly ground black pepper
• several sprigs fresh thyme (about 10 - 12)

Preheat oven to 425.

Combine cauliflower, squash, onion, garlic, olive oil, salt and pepper in a 13x9 baking pan.  Arrange butter pieces over the top.  Tuck the thyme into the vegetables.

Bake 30-40 minutes, or until vegetables are tender and lightly browned, stirring once about half way through the baking time.


Original Roasted Squash and Cauliflower Blog Post

Easy Steakhouse Oven Fries

serves 6

• 2lbs potatoes, scrubbed
• 3 Tbs extra virgin olive oil
• 2 Tbs shredded onion
• 2 garlic cloves, crushed
• 1 tsp sea salt
• 1 tsp smoked paprika
• 1/4 tsp freshly ground black pepper

Preheat oven to 425F.  Lightly oil 2 15x10 jelly roll pans.

Cut the potatoes into quarters (or into eighths if using larger potatoes - just be sure all the wedges are of similar thickness; about 1/2"-3/4").  Place the potatoes on a towel or paper towel and pat dry.

Transfer potatoes to a large bowl.  Add the rest of the ingredients and mix well to coat.

Divide the potatoes evenly between the two pans.

Roast for 30-40 minutes, or until golden, turning halfway through baking time.

Original Easy Steakhouse Oven Fries Blog Post

Herb Roasted Root Vegetables

serves 6

• 1 1/2 lbs small red or purple potatoes, scrubbed and halved (or quartered if they are bigger "small" potatoes)
• 1 lb turnips, peeled and cut into 3/4 inch chunks
• 1 medium parsnip, peeled and cut into 3/4 inch chunks
• 3 large carrots, scrubbed and cut into 3/4 inch chunks
• 1 medium red onion, cut into 8 wedges
• 3 cloves garlic, pressed
• 1 Tbs minced fresh rosemary
• 1 Tbs chopped fresh thyme
• 1 Tbs chopped fresh parsley
• 3 Tbs extra virgin olive oil
• 1 Tbs balsamic vinegar
• 1Tbs kosher salt (or more to taste)
• few grinds of fresh black pepper

Preheat oven to 425F.

Combine everything in a 13x9 baking dish.

 Bake uncovered about 50-60 minutes or until vegetables are fork tender, stirring once after 30 minutes.