Tag: vegetables
Cauliflower Gratin
Cauliflower Gratin
Caulifower gratin is a great side dish to substitute for starchy potatoes gratin. The cauliflower gets steamed, then mixed into a cheesy cream sauce. It is topped off by a mix of breadcrumbs, parmesan cheese, and parsley; then baked for 25 minutes. This dish is so tasty, you’ll consider this the main course over the protein you serve it with.
Servings: 4
Equipment
- steamer basket
Ingredients
- 1 head cauliflower cut into florets
- 1 cup whole milk
- 2 tbsp flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 4 oz cream cheese
- 1/2 cup parmesan cheese shredded
Breadcrumb Topping
- 1 cup breadcrumbs
- 1/2 cup parmesan cheese shredded
- 1/4 cup parsley finely chopped
- 1/4 cup olive oil
Instructions
- Bring a steamer pot to a boil with 2” of water. Add in the cauliflower. Cover and steam for 6 minutes. Drain a set aside.
- Bring 3/4 cup of milk to a slight boil.
- Whisk the remaining milk with the flour and pour in the hot milk. Reduce the temperature to low and whisk until a thickened cream sauce appears. Season with garlic powder, onion powder, salt, and pepper.
- Whisk in the cream cheese and parmesan. Turn off the heat.
- Stir in the steamed cauliflower.
- Place in a lightly greased baking dish.
- In a separate bowl, mix together the breadcrumb topping ingredients.
- Place the breadcrumbs over the cauliflower. Put in a 400° preheated oven for 25 minutes.
Garlic Parmesan Zucchini
Garlic Parmesan Zucchini
This is a great way to cook up zucchini that takes a minimal amount of time. Having the zucchini cook in a single layer will give the edges a nice crispiness while having the inside nice and soft. You can use either green or yellow zucchini. I used one of each in this recipe.
Servings: 2
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 large zucchini cut into 1/2” slices
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 3 garlic cloves minced
- 2 tbsp parmesan cheese grated
Instructions
- Heat up a sauté pan or wok with the olive oil and butter over medium heat. Toss in the zucchini in a single layer. Season with thyme, salt and pepper. Cook for 4 minutes.
- Flip over each piece of zucchini. Add in the garlic. Cook for another 4 minutes.
- Turn off the heat. Add in the parmesan cheese. Gently toss the zucchini.
Butternut Squash Soup
Butternut Squash Soup
Every time I make this soup(which isn’t very often), I ask myself why I’m not making this all the time. Butternut squash soup is one of my favorites and is extremely easy to make. My version uses bacon, homemade croutons, and blue cheese crumbles as a topping. If you want this soup to be vegan, omit the bacon and blue cheese; using olive oil to sauté the vegetables in. If you want this soup to be gluten free, omit the croutons. Ultimately, it’s a win-win with how tasty this soup turns out.
Equipment
- immersion blender
Ingredients
- 6 strips bacon diced; fat reserved
- 1 large butternut squash peeled, seeded, and cubed
- 3 medium russet potatoes peeled and cubed
- 3 large carrots sliced
- 3 ribs celery chopped
- 1 medium yellow onion diced
- 1 head garlic peeled and minced
- 8 cups vegetable or chicken stock
- 2 tsp paprika
- 2 tsp ground white pepper
- 2 tsp thyme
- blue cheese crumbles
Garlic Croutons
- 4 slices white bread cubed
- olive oil
- garlic powder
Instructions
- In a large stock pot, brown the bacon until crispy. Scoop out and set aside. Keep the grease.
- Add in all of the veggies and brown for 10 minutes in the bacon fat.
- Pour in the stock and seasonings. Bring to a boil, reduce the heat to medium low and simmer for 45 minutes until the veggies are soft.
- Using an immersion blender, purée the soup until smooth.
Garlic Croutons
- Preheat the oven to 400 degrees. Place the bread cubes on a baking sheet. Drizzle over olive oil. Sprinkle with garlic powder.
- Bake for 10-15 minutes, flipping half way through. Let cool.
Top with bacon, garlic croutons, and blue cheese crumbles.
