simpleveganblog.com

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What kind of garnish is preferred and the most expected by you? I can imagine a great deal of answers. Men, I am sure, would prefer potatoes, rice or pasta. Women would rather have some salad. I want to tell you about something in between, that is my favorite garnish – roasted vegetables. Hoping to find a new recipe of vegetable garnish for dinner on this website I added to my collection Oil free Rainbow Roasted Vegetables. This recipe is absolutely that what I needed. I love vegetables, I prefer healthy food and now I have both – absolutely healthy vegetables.Why is there this word “rainbow” in the name? The main – visible reason – you can see the beauty of colors, learning the list of ingredients and having cooked and tried a little, you will feel a wonderful vegetable rainbow of tastes. [/su_column] [/su_row] I think, they are selected for this dish, because their tastes are very different from nature and being got together we get something new. You can taste them, choosing different pieces of different vegetable or take some different vegetables at once and the taste will differ. Isn’t it a magic transformation in one dish? That’s why vegetable rainbow became my favorite garnish or main course, when I feel overweight. Hint!If you don’t want starve, but overweight hurts your thoughts, this dish is perfect to be main course. Its taste and colors will only please you eyes, taste buds and your stomach.

Oil Free Rainbow Roasted Vegetables

2015-09-15 12:35:05

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Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Ingredients

1. red bell peppers (chopped) – 1 2\3 cup (250 g)
2. carrots (chopped) – 2 cups (250 g)
3. yellow bell peppers (chopped) – 1 1\3 cup (200 g)
4. zucchini (chopped) – 1 2\3 cup (250 g)
5. broccoli (florets) – 1 cup (100 g)
6. red onions (chopped) – 1 cup (200 g)
7. dried thyme – 1 Tbsp.
8. Balsamic vinegar to taste

Instructions

1. The oven is preheated to 390 ºF or 200 ºC.
2. Put the vegetables on a sheet for baking, add the thyme and balsamic vinegar to taste.
3. Baking time is 25 minutes (until the vegetables are cooked).

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damndelicious.net

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Broccolis can be not only healthy but super delish! If you’re going to sneak in some veggies tonight, make this wonderful side dish he whole family will enjoy so much! Due to damndelicious.net. I suprised my always hungry husband with this easy and yummy recipe. These bright and appetising broccoli florets are very simple to make, and very fast too! In a couple of minutes you will create awesome dish that will amaze anyone with the combo of wholesomeness and tastiness. The garlic parmesan roasted broccoli will ensure you that veggies can be extremely enjoyable.[/su_column] [/su_row] 

Garlic Parmesan Roasted Broccoli

2015-08-11 10:55:51

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Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Ingredients

1. 24 ounces broccoli florets
2. 3 tbsp olive oil
3. 4 cloves garlic, minced
4. salt and freshly ground black pepper, to taste
5. 1/4 cup Parmesan cheese, grated
6. 1 lemon, juice

Instructions

1. Preheat oven to 425 F. Grease baking sheet with olive oil or coat with non-stick cooking spray.
2. Arrange broccolis in the prepared baking sheet. Drizzle oil and sprinkle with garlic and salt and pepper, to taste over the broccolis. Toss to combine.
3. Bake for 10-12 minutes, or until fork-tender.
4. Sprinkle with cheese and lemon juice and serve immediately.

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tablefortwoblog.com

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You would never guess what I’ve done!
Let me tell everything from the beginning. Me and my friend were going to watch a new movie at the best cinema in the city. I don’t refuse to pay more for a ticket, than at other cinemas, because it does worth it, but the price of other cinema stuff (popcorn etc.) is too high too. You can suppose me to be greedy but I decide to do one thing, that shocked my boyfriend.
I suggested him to take some snack at home, put it in a secret pocket of my backpack, that is, save money and enjoy watching a movie at that wonderful cinema with own food. What did he say? He was shocked and refused. I pretended to be an obedient girl.
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I knew I would invent something to take it with us and feed my beloved. The internet helped me on tablefortwoblog.com I saw a recipe of corn fritters. Corn Fritters! Isn’t it a perfect idea? After I cooked them, tasted and treated my boyfriend, I saw an empty plate. The fritters were so crunchy, a bit salty, just perfect homemade snack. Popcorn is nothing compared to it. So my dear, serious, law-abiding man was persuaded that we wouldn’t be able to buy such yummy in the cinema and agreed to take some with us. Nobody noticed any violation and we enjoyed watching film, crunching our corn fritters.
Believe me – the recipe of corn fritters will be useful for everybody. Your children will be joyful to have such a delicious snack at school and they won’t eat any junk. If you come home late after work, cook and store some fritters in advance – you will appreciate yourself. I am not joking!

Grilled Corn Fritters

2015-09-26 13:26:27

Serves 6

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Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Ingredients

1. 1/3 cup yellow cornmeal
2. 1/4 cup all-purpose flour
3. 1/2 teaspoon baking powder
4. 1/2 teaspoon kosher salt, or more to taste
5. 1/2 teaspoon ground black pepper
6. Handful of parsley, finely chopped
7. 1/3 cup milk
8. 2 cups grilled corn (or if you don't want to grill yours you can use regular corn kernels)
9. Vegetable oil

Instructions

1. In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, and parsley. Add milk and mix together with a wooden spoon until thick and thoroughly mixed through. Add the grilled corn and mix well with the flour mixture until all the kernels are well-coated.
2. Heat up a skillet over medium high heat and add some vegetable oil to the pan.
3. Using a 1/3 cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so it's flattened. Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned. Remove and repeat for all the other corn fritters.
4. Serve immediately.

Notes

1. These grilled corn fritters are best eaten the day of but can be kept in the refrigerator for one day. Any longer then it's not as good so eat them up!

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www.twopeasandtheirpod.com

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I simply adore salads. I make them of as many possible ingredients as I know. Mixing and seasoning salads is fine art for me. The processes of salad making let me get rid of all unnecessary thoughts, remove tension. It is really psychotherapy! When my friends argue about their hard work or family problem, I always say – make a salad or let us do it together. It sounds at least strange, but they know my obsession with salads and they also know that my advice helps. I am serious! Just try.I know so many recipes of salads that I was sure – it is impossible to impress with a new one ever. Fortunately I was wrong. On this very useful blog  I managed to find a recipe of salad, which sunk into my soul forever. There only 3 ingredients and lime juice for seasoning! It took no time to make this salad. But the taste! So fresh, sweet and sour it is. This is the best desert in the world. I don’t think that speaking about the ingredients use is necessary.
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When I gave my friends to taste my new salad, they said it was really similar to psychotherapy to eat such a salad and suggested to cook it all together next time. I don’t mind. It is summer time now – the time of fruit, berries and relaxation. If you relax during cook and you do the same in time of having meal you can easily become a happy person. This is my philosophy and lifestyle.If you are short in time to bake a refined desert, but you want something delicious to eat and relax during cooking, this recipe is exactly for you.

Watermelon, Blackberry, and Mint Salad

2015-09-17 13:00:34

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Ingredients

1. watermelon(cubed) – 3 cups
2. blackberries – 1 1\2 cup
3. mint leaves(finely chopped) – 2 tbsp.
4. one lime juice

Instructions

1. Combine fruit, berries and mint in a large bowl. Squeeze lime juice over the fruit mixture. Toss a bit and serve.

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damndelicious.net

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It seems to me that Italians have the easiest dishes to cook, I mean their cuisine. They use a lot of vegetables and herbs for seasoning. The dishes are very healthy and useful in their majority. Italian use gifts of nature without special changes, add cheese and the whole world is in the line to get a recipe, having tasted some Italian dish.
I’ve been chasing for real recipe of really Italian food and I got it on this blog. And how should you call the dish? Even the name is very simple – Parmesan Zucchini and Corn. Yes, just names of vegetables and cheese. If you know the taste of each ingredient, you can imagine the taste of the whole dish and it is really no matter how to call a dish cooked with them. It is a ground for your imagination, by the way.
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Did I cook this vegetable dish? Of course I did. I ate it for dinner and I was fed after it, but a feeling of heaviness in the stomach was absent. Isn’t it great? Usually I feel guilty after dinner for eaten meat and garnish,
but it was different that time. The food was light, but nourishing.
The taste of this dish is changeable – first your mouth is full with tender, sweet zucchini, second – combination of corn and parmesan change everything to piquant salty and the smell, third – delicate garlic flavor added and completed. I hope that my words persuaded you to cook this magic dish.

Parmesan Zucchini and Corn

2015-09-16 12:48:10

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Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Ingredients

1. olive oil - 2 tablespoons
2. minced garlic – 2 cloves
3. diced zucchini – 4 pieces
4. corn kernels (any kind is good) – 1 cup
5. dried basil, oregano, thyme - 1\4 teaspoon of each
6. salt and freshly ground black pepper - to taste
7. Juice of 1 lime
8. chopped leaves of fresh cilantro leaves – 2 tablespoons
9. Parmesan (grated) - to taste

Instructions

1. Heat a big frying pan with olive oil over medium high heat. Put garlic to it, and cook, stirring about 1 minute.
2. Add zucchini, corn and dried herbs. Cook and stir about 3-4 minutes - until zucchini is tender; season with salt and pepper, to taste. Mix in lime juice and cilantro.
3. Sprinkle with Parmesan and serve.

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everydaymaven.com

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My recipe will most likely be useful for vegetarians, for people keeping a diet though I am neither. I am just fond of cabbage and have a big collection of recipes with cabbage. The one I will tell now I got from Here. First I was amazed with the name – cabbage steaks. Is it really possible? And my friend was joking, that I would invent a recipe of jelly cabbage soon. Who knows? Maybe, one day I will write a big book of cabbage recipes.What can I do? Cabbage tastes perfect to me and I do really cook a lot of dishes with it. This vegetable is not harmful. By the way, there are few calories in it. So, why can’t I have it in all possible and impossible dishes? [/su_column] [/su_row] Ok. I wanted to talk about cabbage steaks. Honestly – they are fantastic, resemble nothing. It is a new taste. They are crispy, a bit spicy with delicate scent of garlic. When I was cooking it, my child and husband were running around, asking to taste first.I gave mashed potato to garnish and my family members had the cabbage steaks this way, but me. I tasted the first steak and understood that I don’t want to spoil its taste with potato.Such an unusual dish will be actual on any table – either you have meal with your family on a usual day, or special dinner with your guests, the steaks will be eaten and appreciated.I am so lucky to add this recipe to my collection! Learn the ingredients, instructions and go ahead – cook and enjoy!

Garlic Rubbed Roasted Cabbage Steaks

2015-09-16 12:28:22

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Prep Time

5 min

Cook Time

1 hr

Total Time

1 hr 5 min

Prep Time

5 min

Cook Time

1 hr

Total Time

1 hr 5 min

Ingredients

1. 1 head of green cabbage (cut into 1inch thick slices)
2. olive oil – 1 1\2 tbsp
3. garlic – 2-3 large cloves (smashed)
4. ground black pepper and salt to taste

Instructions

1. Spray a baking sheet all over with non-stick cooking spray, when oven is preheated to 400F.
2. Cut cabbage from top to bottom (bottom being root) into thick slices.
3. Rub each side of the cut cabbage with garlic, which is already mashed.
4. Spread the olive oil over both sides of the cabbage slices.
5. Finally, sprinkle each side with a bit of salt and black pepper.
6. Roast each side of the cabbage steak for 30 minutes. Serve and Enjoy!

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katrina-runs.com

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Every time I saw zucchini at a market or shop I couldn’t understand what this vegetable is for. Once I bought one piece of zucchini and made a salad… That was a big mistake to cook without any recipe, because the taste of the salad was awful and nobody continued eating it after the first and the last try.Some time past and I saw stuffed zucchini in a menu of a very good restaurant. I was rather surprised and risked – I ordered that dish. The taste simply charmed me. It was very nutritious and cheese in the stuffing made me fall in love with zucchini.Next day I was surfing the internet with one goal – to fine the recipe of stuffed zucchini and I managed to do that on this amazing blog.
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The same day I cooked the zucchini I had bought the day before. In the evening our family got together at home and we had a new dish for dinner. I realized what a good cook I am after my guys’ praising me with each next piece of stuffed zucchini.The piquant taste of this dish doesn’t resemble any other. Try and cook it once and you will have a random party at your family dinner table.

Stuffed Zucchini

2015-09-12 11:14:42

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Ingredients

1. zucchini – 3 large pieces
2. ground beef – 1\2 lb
3. chorizo sausage (chopped) – 1\4 cup
4. cheddar cheese (shredded) – 1\2 cup
5. feta cheese (chopped) – 1\4 cup
6. small tomatoes (chopped) – 2 pieces
7. pinch of cumin
8. salt \ pepper to taste
9. spaghetti sauce – 1\4 cup

Instructions

1. Your oven is preheated to 375 F degrees.
2. Put the ground beef in a skillet and cook until it's not pink. Add the cumin, salt and pepper to the skillet and stir all the ingredients well. Add the chorizo sausage and spaghetti sauce - cook over medium heat for another 5 minutes.
3. Wash zucchini and cut them lengthwise. Scoop out the flesh with a spoon
4. Stuff each half of zucchini with the meat mixture. Put shredded cheese and tomatoes on the top.
5. Bake the stuffed zucchini for 15 minutes.

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notenoughcinnamon.com

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I have just come back from Italy and I can confess that I am in love with this expressive country. Italian cuisine dived and settled in my heart forever, this way it was brought to my home. I also brought a lot of various souvenirs for my relatives and friends. So, all of my close people were going to visit me and have arrival party. I had to cook something special for them because I missed these noisy guys so much. The question was – what kind of dishes should I cook. The cuisine had to be Italian for sure, but what would be interesting for my company – I didn’t know.In Italy I tasted a lot of dishes cooked of vegetables and Italian cheese – they are my favorite ones.
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So, I was on the right way, but I didn’t know any recipe actually. What did I do? I surfed the internet of course. There are countless recipes in the internet of course, but I had good luck here– Skinny eggplant rollatini – the recipe of eggplant rolls but Italian variant. The filing is the main thing in these rolls of course. Mozzarella and parmesan made the taste refined and absolutely Italian. You must know that these eggplant rolls were the main course on my table for the guests. They were sure that I had brought the recipe from Italy. I didn’t want to disappoint them and agreed that I am good girl – I brought not only good memories and souvenirs, but recipe too. They fell in love with Italy too. It is thanks recipe of rollatini. Such a cheesy taste, flavor of garlic can’t leave anybody indifferent.

Skinny Eggplant Rollatini

2015-09-12 10:59:25

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Prep Time

30 min

Cook Time

1 hr

Prep Time

30 min

Cook Time

1 hr

Ingredients

1. eggplants – 2 large pieces
2. low fat ricotta – 1 cup(9oz)
3. light mozzarella(shredded) – 1 cup and 1\2 cup
4. parmesan (shredded) – 1\2 cup
5. 1 egg
6. frozen spinach – 9oz\250g (thawed, squeezed to remove all liquid)
7. 1 garlic clove, germ removed, minced
8. Salt, pepper to taste
9. tomato pasta or marinara – 1 cup

Instructions

1. Heat oven to 400F/200C.
2. Cut off eggplants' ends and slice them – 12 pieces. Spray a baking sheet with olive oil and place the slices on it. Baking time is10 minutes, get the eggplants out of the oven and let cool.
3. Make ricotta/spinach mixture. Combine ricotta, mozzarella (1/2 cup), parmesan, spinach, egg and garlic. Mix well and season with salt\pepper to taste.
4. Put half of tomato sauce on the bottom of a large baking dish.
5. Generously lay out ricotta/spinach mixture on the slices of eggplants, roll them and arrange seam side down in the prepared dish.

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kalynskitchen.com

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I got tired of proving my child and my husband, that pizza is not the best food, having it every day is unacceptable at all. You can understand me if you have the problem of junk food devouring in your family too. No arguments work. All the dishes I cooked with healthy ingredients were eaten very-very little or ignored. I was in despair. I couldn’t make them love vegetables. A pair of fruit could be eaten during a week. Can you imagine such a messy meal? How long can stomach accept junk food? I didn’t want to learn this information from my family members.The internet saved me and my guys’ stomach.Here was the recipe of eggplant pizza. It sounded exactly right. They wanted pizza; I want them to eat healthy food.
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I was thinking about the taste during cooking. There are aromatic herbs and a special sauce in this recipe. “It must be good”, I thought. No, it wasn’t. It was perfect! Those small “pizzas” looked marvelous, smelt attractive and tasted unforgettably. Each seemed to be a piece of real Italy. Gathering my guys to have lunch I promised that, they would have pizza. I didn’t lie, by the way, because they really had it. Should have I told them the recipe?
So, what about my family members? They left nothing on their plates and agreed that vegetables can be very delicious. Now, I am in search of similar healthy but tasty dishes to change my child’s and husband’s mind about healthy food forever.

Eggplant pizza

2015-09-08 04:19:45

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Ingredients

1. globe eggplant – 1 piece about (8 ounces and 9-10 inches long
2. salt – 1 Tbsp (to draw water out of eggplant)
3. Olive oil – 2 Tbsp
4. Dried Italian seasoning – 2 tsp
5. basil leaves – 10 large pieces
6. Parmesan – 1/3 cup (freshly grated)
7. low-fat mozzarella blend - 1\3 cup
8. hot red pepper flakes - optional

Sauce Ingredients

1. extra-virgin olive oil – 2-3 tsp.
2. garlic – 3 large cloves(finely chopped)
3. diced tomatoes with liquid - 1 can(14.5 oz)\ diced fresh tomatoes – 2 cups
4. Dried Italian seasoning blend – 1\2 tsp.
5. dried oregano – 1\4 tsp.

Instructions

1. Cut eggplant into thick slices (the same thickness), having cut off ends of it. Put the eggplant paper towels and sprinkle both sides with salt. Leave it with the salt on for about 30 minutes -draw out the liquid. Preheat the oven to 375F/190C while the eggplant is under the salt.
2. Make the sauce. Heat olive oil and fry the chopped garlic until it becomes fragrant, but no brown. Add the tomatoes, Italian seasoning and oregano and cook the sauce until it's thickened, breaking the tomatoes with fork .Add water if needed
3. 30 minutes past. Dry the eggplant with paper towels. Roast the eggplant, sprinkled with dried Italian seasoning, about 25 minutes in the oven.
4. Combine Parmesan, slices of basil leaves and low-fat mozzarella blend. When eggplant pieces are done, take them from the oven and turn oven setting to broil. Spread some sauce on the top of each eggplant slice, sprinkle with thin basil slices and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted. Serve hot, sprinkle with red pepper flakes to sprinkle on pizza to taste.

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sumptuousspoonfuls.com

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Do you have a dish that never leaves your table? I mean a dish which you cook for every mealtime. I have one, which is a side dish for most people, but for me it becomes main course sometimes. I am about salads now. My mother always told me about the use of vegetables and salads of them. Our family always had it for lunch and dinner and our party tables were covered with many dishes of various salads. This way I got a habit and healthy passion to them.My own family now follows that tradition and neither my husband, nor my child protest against salads.
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I always cook some meat or fish as main course, but mixed and seasoned vegetables are always on the table or in the fridge. Growing my daughter, tried making salads herself because it is the easiest thing in cooking – cut, mix and season. Only three elements, but you can endlessly use your imagination to create something new and delicious.
I was very glad to find my daughter making a new salad for my birthday party. She found it here. It is a salad of cucumber, corn, basil and chive. The ingredients are very simple, aren’t they? But the taste was so rich that I refused to have any meat that we had on the table. It happens to me sometimes – I’ve told you already. So, now I have a recipe of one more yummy salad and recommend you cooking it even if you are not such a fan of them as I am.

Basil Chive Cucumber & Corn Salad

2015-09-07 10:14:28

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Ingredients

1. corn from 5 medium cobs – 3 cups(cooked and cut)
2. 1 cucumber - 2 cups of it(peeled and chopped)
3. chopped basil – 1\2cup
4. cut chives – 1\4 cup
5. light mayonnaise – 2 Tbsp.
6. Salt and ground pepper, to taste

Instructions

1. In a medium bowl mix together the vegetables. Add the mayonnaise and mix all together once more. Add salt, pepper to taste.
2. You can store it covered in a fridge or serve at once.

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