Zucchini, Onion & Chickpea Side Salad with Arugula (Hello Fresh)

I thought this was a creative little side salad idea from Hello Fresh.  It actually came out super tasty.

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I can’t give you the whole recipe here, but just so you get the idea:

You start out by sauteeing the chopped onion and zucchini in olive oil, because they take the longest to cook:

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Then you stir in garlic, vegetable stock, and paprika:

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Before ultimately adding the chickpeas and chopped arugula:

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I was really impressed by this dish; the flavors really came together.

It was served a side dish to the Spanish-style cod, which was very easy to make– you pop it in the oven at 500 degrees for about 8 minutes.

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My only real criticism of Hello Fresh, after having tried it a few times, is that the meals just don’t end up being very filling.  After eating a serving of this, I was hungry again within about two hours.

However, I just wanted to remember this dish because the favors came together really well, and it has the potential to really complement a larger dish.  If I was going to make it gain, I think I would try to mix in some couscous or something, along with some extra olive oil, to bulk it up.

So, that is my somewhat mixed review, but rest assured– this salad itself was incredibly tasty!

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Sauteed Broccoli Rabe with Garlic

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Broccoli rabe (also known as “rapini”) is one of those vegetables I’ve been meaning to learn to cook for a long time.  I finally tackled it the other day before incorporating it into a dish with tortellini and goat cheese (that recipe is coming next!).

I have to be honest, it didn’t come out perfect on my first try, but I think I know what to do differently next time.

So here’s what I did, more or less following this recipe from Serious Eats (I omitted the chili flakes).

First, you trim off the stalks, before cutting the broccoli rabe into 3-4″ long pieces.

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Then, you blanch it– you quickly submerge it in boiling water for 2-3 minutes before transferring it to a skillet.  This helps soften it without making boiling the primary cooking method.

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Then, you just chop up one clove of garlic, brown it in a skillet with olive oil, and then add the broccoli rabe and saute until wilted:

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I left mine in the boiling water for a little longer (about 5 minutes) because I was skeptical about it becoming soft enough.  It ended up too soft, so next time I will definitely limit it to 2-3 minutes.

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By the way, here’s an interesting article from the Kitchn on the differences between broccoli, broccoli rabe, and Chinese broccoli.  Although they’re all technically part of the cabbage family, they aren’t as closely related as you’d think.  Broccoli rabe is actually more closely related to turnips than these other two veggies.  Hmm, strange.

And here is a recipe I might try next from the New York Times: Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs

Healthy Baked Broccoli Bites

This is a quick, easy, and tasty way to prepare broccoli!  Chop into bite-size pieces:

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Then coat with olive oil, salt, and pepper:

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Spread the pieces out on a baking tray, making sure they aren’t touching each other too much (you want them to bake, not steam each other).

Bake at 350 degrees for approximately 15 minutes.  (Start checking periodically after the 10-minute mark).

When the pieces begin to turn brown and crispy, they’re done! Enjoy!

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The simplest recipe for baked sweet potatoes.

You guys, I just made myself the most amazing snack, and it was so, so easy:

I came home from the most beautiful hike, and I was hungry.

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I rinsed off a sweet potato, cut it in half, and then coated both sides lightly in olive oil.

I then wrapped it in tinfoil, and tossed it in the oven at 350 degrees for 25 minutes.

When I took it out, I simply added a little Country Crock butter spread and let it melt all over (it’s a good choice because it’s made with vegetable oil and no trans fats).

So delicious.  Gonna remember this one.

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Oven-Roasted Butternut Squash, Carrots, and Parsnips

Just a veggie “roasting kit” from Whole Foods.  It came out to about 3 servings, which is perhaps not the best value for $5.99, however, in the interest of time and convenience and not having to chop things, it was worth it.

I know… this is probably a somewhat boring post.  I know.  But one of my goals for this blog was to establish a routine/pattern/knowing good things to buy, so in that light,  I present you with this post.

You just spread the raw veggies out on a baking tray and drizzle with olive oil and salt.

Then bake at 425 degrees for 35-40 minutes, stirring occasionally towards the end.

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When they look like this, they’re done!

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Sauteed Beet Greens

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In my quest to save money and try new things, I decided to try out cooking beet greens.

I scanned a few different recipes and just came up with this really quick method:

I separated the leaves from the stems, leaving about a half inch of stem at the bottom of each leaf, and then chopped the leaves finely.

I sauteed one clove of garlic:img_0851

And then added the chopped greens:

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I then sauteed the greens over medium heat, stirring occasionally, until they cooked down. I found the experience to be more or less identical to the experience of cooking swiss chard.

Frankly, the amount of greens I was left with after cooking, which had come with my $4 bundle of 4 organic beets, was not particularly impressive.  It really just came down to two servings.  Still, it was a nice little extra freebie.

If one were to have a significant amount of beet greens to cook, here’s a recipe which looked really good:

Simply Recipes: Beet greens with garlic, bacon, brown sugar, red pepper flakes

That’s all for now!

Carrot Fries

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Before.

It’s that time of year, and I’ve been battling a cold for longer than I care to say.

I’ve been craving veggies again, so I’ve decided to see if I can veggie away my cold.

This recipe for carrot “fries” is super, super simple.

  • You slice the carrots into “fry” size pieces, then coat with olive oil, salt, and pepper.
  • Then pop in the oven at 350 degrees for 10-15 minutes, and there you go.

Crispiness:

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After.

Carrots are not the only vegetable I’ve found myself craving this week, so stay tuned!