Balsamic Grilled Vegetables

In the food blogger world, we’re often working ahead. Like, I’m currently working on Christmas cookies, as absurd as that sounds on this 80 degree summer day. Sometimes I feel like I’m living three steps ahead, not in the moment, so I was super excited that more than 80% of you were still up for summer recipes when I asked on Facebook this week.

Hurray, summer!

I feel like I’ve missed most of it, honestly. The move chewed up so much of my time that I feel like I’m frantically playing catch up now before school starts.  Grilling is something I’m catching up on – we finally got our grill ready to go this week. This was the first thing I made.

This “recipe” is really flexible – it’s more of a method. You can use any vegetables you have on hand. Want it to cook faster? Cut the pieces smaller. Want the veggies to caramelize a little more? Don’t stir as often. Sub the balsamic for fresh Parmesan. Add a nice, crusty loaf of bread and serve it as a meal. So many options!

It can also be served warm, cold, or at room temp which makes it so flexible for potlucks or entertaining.

BalsamicGrilledVeggies

Balsamic Grilled Vegetables
(adapted from Stop & Shop)
Serves 6-8 as a side

1 eggplant
2 zucchini
1 red pepper
1/2 red onion
1 pint cherry tomatoes
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. fresh basil, julienned
2 Tbsp. balsamic glaze

Preheat the grill to medium-high.

Chop the vegetables into bite-sized pieces. Toss with olive oil and season with slat and pepper.

Add to a grill basket. Grill for 20-25 minutes, stirring every few minutes.

When done, transfer to a serving bowl. Top with fresh basil and drizzle with balsamic glaze.

Fresh Corn Salsa (4)

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Spaghetti Squash Pad Thai

House update: we were outbid on the house we liked. Womp, womp.

I’m trying to comfort myself by reminding myself of all the negatives. Like, the super pink early-90s kitchen and the extra bathrooms to clean. I’m also trying to relish the fact I no longer have to worry about showings – which means I can actually do some meal planning! And after all the fast food I’m excited about all the vegetables.

This spaghetti squash version of pad thai has been one of my favorite Lenten dinners so far. If you’re a slow chopper like me, this will take a bit to prep – but it’s flavorful and the contrast of the cooked squash with the other raw veggies is great!

Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai
(adapted from Tasty)
Serves 2

1 spaghetti squash
Olive oil
Salt and pepper, to taste
1/4 cup water
3 Tbsp. soy sauce
1 Tbsp.  sesame oil
2 Tbsp. honey
2 Tbsp. lime juice
1 Tbsp. Sriracha
1/2 cup creamy peanut butter
4 cloves garlic, minced
1/2 large cucumber, peeled and quartered
2 carrots, coin-sliced
1 red bell, diced
3 green onions, chopped
1/2 onion, diced

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper. Place cut-side down on a foil-lined baking sheet and bake at 400 degrees for 40 minutes.

Meanwhile, whisk together the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, and garlic to make the sauce.

When the spaghetti squash is done, shred the inside with a fork and transfer to a large bowl. Stir in the sauce and remaining ingredients until well combined. Serve immediately.

Spaghetti Squash Pad Thai

 

Crispy Orange Cauliflower

Chinese takeout fake-outs have become some of my favorite Lenten dinners. Our local Chinese restaurant has limited meatless options so it isn’t really a great option for us during Lent. Cravings a few year back led me to Kung Pao Chickpeas and then General Tso’s Cauliflower.

All of these sort of hide the bulk of the meal with the sauce, so even if you’re not usually a cauliflower fan, you might like this. Battered, fried, and covered in the fresh orange sauce, you can barely tell you’re loading up on vegetables here. My kids happily gobbled it down!

Crispy Orange Cauliflower

Crispy Orange Cauliflower
(adapted from Fork and Beans)
Serves 2

1 small head of cauliflower, cut into small florets

1 egg, lightly beaten
1/3 cup water
1/3 cup cornstarch
1/4 cup flour
1 tsp. olive oil
1/2 cup vegetable oil

2 Tbsp. olive oil
3-4 garlic cloves, minced
6 green onions, thinly sliced
1 tsp. olive oil
Zest of 1 orange + juice of orange
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1/4 cup orange juice
1 tsp. corn starch
1 tsp. brown sugar

Rice, for serving

Mix together egg, water, cornstarch, flour, and olive oil to create a batter. It should be thick enough to coat, but not clumpy – think waffle batter consistency!

In a large skillet or wok, heat the vegetable oil on medium high.  When the oil is heated, dip each piece of cauliflower into the batter and then add it to the hot oil. Fry until browned, then transfer to a paper-towel lined plate.

In another skillet or wok, heat olive over medium-high heat and then add garlic and green onions and cook for a minute. Stir in orange zest and juice and cook for another minute. Add soy sauce and vinegar and bring to a boil.

Toss cauliflower in sauce and serve over rice.

 

 

 

Crispy Orange Cauliflower

Hawaiian Black Bean Sliders

So. Much. Rain. SO. MUCH. RAIN.

Seriously, I’m getting ready to build an ark. I’m not sure the backyard is ever going to dry out at this rate. And let’s not even talk about that our sump pump died  a few weeks back…

Suffice it to say, I’m really, REALLY dreaming of warm, sunny days.  How nice would it be to be on a beach somewhere tropical? So, for this Lenten Friday, I’m cooking up some island-inspired sliders that are – of course! – meatless.

I made these as sliders because they’re the perfect size for the kids, but you could make these as four large burgers too.

Hawaiian Black Bean Burgers


Hawaiian Black Bean Sliders

(adapted from Domestic Superhero)
Makes 1 dozen sliders

1/2 onion , chopped
3 garlic cloves
1
14.5 oz. can black beans , rinsed and drained
1/2 cup rolled oats
1
/2 cup frozen corn, thawed
1
green onion , chopped
2 tsp. cumin
1/2 tsp. curry powder
1/4 tsp. cayenne pepper
1/4 cup plan breadcrumbs
Salt and pepper
3 Tbsp. vegetable oil
12 pineapple slices
12 onion rings
Sweet bbq sauce
6 Swiss cheese slices, halved
12 slider rolls

 

In a food processor, pulse the onion and garlic until finely chopped. Add the beans, oats, corn, green onion, cumin, curry powder, and cayenne and pulse until well mixed – about 20 seconds.  Scrape down the sides, add salt and pepper to taste, and process for another 10 seconds. Transfer to a bowl and chill for several hours.

When ready to cook, stir in breadcrumbs and form into a dozen equal-sized patties.

Heat oil in a skillet over medium heat. Cook for 10-15 minutes, turning halfway, until their is an outer crust and the patties are heated through. Top with cheese during the last 2 minutes of cooking.

Add the cooked patties to the slider rolls. Top each with a pineapple ring, onion ring, and a drizzle of barbecue sauce. Serve immediately.

Hawaiian Black Bean Sliders

Slow Cooker Vegetable Stew

This vegetable stew is what we made for Family Dinner Book Club last month, and it’s such a great option for Lenten Fridays. It’s a dump and go slow cooker meal – perfect for the end of the week.

I honestly wasn’t sure how this would be received by the kids since it really is just a big bowl of vegetables – but I was pleasantly surprised that they were happy with it. You could easily switch up the veggies to fit your family’s tastes – or add chicken or pasta.

Vegetable Stew

Slow Cooker Vegetable Stew
(adapted from Chef Sarah Elizabeth)
Serves 6-8

3 red potatoes, diced
3 carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
1 small yellow onion, diced
1 cup cut green beans
1 tsp. oregano
1 tsp. paprika
1 bay leaf
1 tsp. salt
1/2 tsp. black pepper
8 cups low sodium vegetable broth
2 cups water
1 lemon, for the juice

 

Add everything, except lemon, to the slow cooker and cook on low for 4-6 hours, until potatoes are easily cut with a fork. Stir in juice of the lemon and serve.

Vegetable Stew

Pizza Beans

It’s the first Lenten Friday of 2018 and I’m marking it with – you guessed it! – a pizza dish.

For years, our Lenten Friday staples were spaghetti with tomato sauce and pizza. This blog series was born out of my desire to experiment with other options. Now in it’s fifth year, I’ve added so many more meatless meals to my repertoire – but pizza-inspired dishes still hold a place in my heart.

These beans are our pizza representation for the year. They’re not overly reminiscent of pizza, but the tomato sauce and cheese made it totally plausible to the kids – they happily ate it up! I loved that it was loaded with veggies, too.

Pizza Beans

Pizza Beans
(from Smitten Kitchen Every Day)
Serves 6-8

2 Tbsp. olive oil
1 large onion, chopped
2 celery stalks, diced
2 carrots, diced
Salt and pepper, to taste
2 garlic cloves, minced
1/4 cup red wine
4 oz.  curly kale leaves, torn into bite sized pieces
2 1/4 cups crushed tomatoes
1 lb. giant white beans
3/4 cup vegetable broth
1/2 lb. mozzarella, grated
1/3 cup  grated Parmesan

 

Soak the beans overnight. Drain, then transfer to an oven-safe dutch oven. Cover with water. Bring to a boil and then turn heat to low. Simmer for 1 1/2 – 2 hours, until beans are soft. Drain and transfer the beans to a bowl. Set aside.

Over medium-high heat, add the oil to the same dutch oven. Add the onion, celery, and carrots and season with salt and pepper. Cook until lightly browned, about 10 minutes. Add garlic and cook until fragrant. Add the wine and scrape up any browned bits in the pan, then continue to cook until the wine disappears. Add the kale and cook for 1-2 minutes, until wilted in. Add the tomatoes and bring to a simmer. Stir in the beans and vegetable broth. Simmer for 10 minutes and adjust seasonings as needed.

Sprinkle mozzarella and Parmesan over the top and bake for 10-15 minutes.

Pizza Beans

Kids in the Kitchen: Easy Guacamole

For Christmas, my cousin gave Jake his own set of cooking tools – a mixing bowl, measuring cups and spoons, a whisk, an apron… the works. He’s absolutely enthralled with it. We rearranged a cabinet so all of his stuff could be kept where he could reach it and – you guessed it – he’s been begging to help with dinner nearly every night since.

I love cooking with the kids. I really do. But on a Thursday evening when I’m just trying to get something on the table before everyone start melting down, the last thing I want to do is slow down enough for toddler hands – so I’ve been working on giving him his own, supplemental project to help with.

JakeGuac

Like guacamole as I work on the burritos.

This, by far, isn’t the fanciest guac recipe out there, but it’s perfect for a kid to help with (or do mostly themselves – Jake did!)

Kids can:

  • Scoop out and mash the avocado
  • Stir everything together
  • Older kids can measure the lime juice and salt, younger kids can add in pre-measured ingredients

Adults will need to:

  • Cut the avocado and remove the pit
  • Chop the tomato
  • Measure ingredients, if working with a younger child

 
Guacamole

Easy Guacamole
 (from Jake’s Amazing Chef set!)
Makes about 1 1/2 cups

2-3 ripe avocados
1 Tbsp. lime juice
1/2 tomato, chopped
1/2 tsp. salt
Tortilla chips, for serving

Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash.

Stir in the lime juice, tomato, and salt.

Serve with chips.

www.KateRecipeBox.com

745698

Florida Strawberry Pecan Pizza #foodbloggers4fl

floridafb

Today, food bloggers are coming together to highlight groups that are helping with Irma relief. And we’re sharing some Florida food – because food is our love language.

I decided to go with something comforting and featuring a Florida staple – strawberries. There are more than 10,000 acres of strawberries growing in Florida! They’re the #2 grower in the country. What a better way to honor Florida than with Strawberries?

This pizza is like a taste of summer. With all fresh ingredients, this is an awesome showcase of Florida’s strawberries.

But, of course, Florida isn’t the only place that felt the effects of Irma. The list of charities below highlights groups helping out with Irma relief in Florida and throughout the Caribbean. If you’re planning to donate, these are all great options.

Volunteer Florida
Miami Diaper Bank
Harry Chapin Food Bank of Southwest Florida
South Florida Wildlife Center
Heart of Florida United Way
All Faiths Food Bank
Second Harvest Food Bank of Central Florida
Caribbean Disaster Emergency Management Agency
Fondos Unidos
Community Foundation of the Virgin Islands
St. John Community Foundation
Anguilla Beaches

StrawberryPizza

Florida Strawberry Pecan Pizza
(adapted from Fresh from Florida)
Makes 1 12″ pizza

1 cup fresh Florida strawberries, sliced
1/2 lb. pizza dough
2 Tbsp. balsamic glaze
3/4 cup shredded mozzarella
2 Tbsp. chopped pecans
Fresh basil, julienned

Preheat the oven to 425 degrees.

Roll out the dough into a 12″ circle. Spread the glaze evenly over the dough. Sprinkle the cheese over the glaze. Spread the sliced strawberries evenly over the top of the pizza. Sprinkle the pecans over.

Bake for 20-25 minutes, until the crust is golden. Sprinkle with julienned basil and serve.


Quinoa Pizza Burgers with Garlic Bread Buns

I’m sure none of my long-time blog readers are surprised to see that pizza has made it’s way into the Lenten dinner series. I’m a pizza fan. It was bound to happen.

The beauty of these is – like pizza – you can top them however you want. If it wasn’t Lent, I would have added some pepperoni on top. Ham and pineapple would also be good. These are a great idea if you’re looking for a meal that will please both vegetarians and non-vegetarians alike!

QuinaPizzaBurgers

Quinoa Pizza Burgers with Garlic Bread Buns
(adapted from Chocolate Covered Katie)
Serves 6

1/4 cup uncooked quinoa
2/3 cup water
1/2 tsp. salt
1/2 cup tomato paste
2 tsp. oregano
3/4 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. basil
1 cup cooked or canned pinto beans, drained and mashed
6 burger buns
6 slices of mozzarella cheese
6 Tbsp. pizza sauce
2 Tbsp. butter, melted
1 tsp. garlic powder

In a small saucepan, combine quinoa, water, and salt. Bring to a boil and then turn heat to low and cook for 14 minutes. Remove from heat and fluff with a fork.
Combine cooked quinoa, tomato paste, spices, and mashed beans. When well  combined, divide into six equal parts and form into patties.
Spray a skillet with non-stick spray and cook patties over medium heat until both sides are browned and patties are heated through. Top with 1 Tbsp. pizza sauce each and a slice of mozzarella cheese. Cover and let cheese melt.
Meanwhile, spread melted butter over the cut side of the buns and sprinkle evenly with garlic powder. Broil until toasted.
Serve burgers on toasted buns immediately.

Cauliflower Nachos

A lot of my Lenten Friday dinners are recreated junk food or takeout fakeout. There’s a reason for that. By the time Friday rolls around, that’s really all I want. And I’m assuming I’m not alone in that since pizza is such a popular Lenten dinner.

So, here’s another option if you’re thinking of ordering pizza tonight.

No, you won’t be fooled into thinking the cauliflower is tortilla chips – but this is delicious in it’s own right. And you’ll feel more virtuous downing a whole plate!

CauliflowerNachos

Cauliflower Nachos
(from Delish)
Serves 2

1 large head cauliflower, chopped
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 cup shredded Colby-Jack cheese
Your favorite nacho toppings – we used salsa, black beans, black olives, pickled jalapenos, and sour cream

Preheat oven to 425°F.

In a large bowl, toss cauliflower with olive oil. Sprinkle spices evenly over the cauliflower and toss to coat. Spread out on a baking sheet and roast for 35-40 minutes, until golden and crispy.

Top with cheese and any other toppings you want warm and bake for 5 minutes more, until the cheese is melted.

Add remaining toppings and serve.