Category Archives: vegetables

Roasted Mini Peppers

Posted on April 16, 2013 by nina in the kitchen

Raw Sweet Mini Peppers

Roasted Sweet Mini Peppers

Preheat oven to 400 degrees.
Wash 1 pound of mini sweet peppers. These are also known as yum yum peppers because they are so sweet.
Trim off stems, cut in half lengthwise and remove seeds.
Place in a large bowl and toss with 2 teaspoons olive oil.
Lay the peppers cut side down on the baking sheet.
Bake about 15-20 minutes or until softened, but not browned.
Remove from oven and cool. Sprinkle with a large grain coarse salt such as kosher salt or flaked sea salt if desired.
Use a firm metal spatula to scrape peppers from baking pan.
You can also add basil or use other types of peppers or vegetables.

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Posted in salads, vegetables and tagged easy, roasting, yum yum peppers. Bookmark the permalink.

Strawberry and Goat Cheese Crostini

Posted on April 16, 2013 by nina in the kitchen

Rapini served with Crostini

1 cup strawberries, hulled and diced

1 teaspoon sugar

¼ teaspoon salt

One baguette, sliced on the bias

2 tablespoons thick, aged balsamic vinegar

4 oz. goat cheese, room temperature

¼ cup fresh basil, julienne cut

Black pepper

In a small bowl combine strawberries, sugar and salt. Marinate at least one hour.
Lightly toast bread slices under the broiler
Spread a thin layer of softened goat cheese over bread.
Spoon strawberry mixture over goat cheese.
Drizzle balsamic over berries
Layer basil over berries
Sprinkle pepper on top
Serves 6 as a tapas alone or with Rapini with Balsamic

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Posted in salads, side dishes, vegetables and tagged balsamic, bruschetta, rappini. Bookmark the permalink.

Cantaloupe & Arugula Salad with Spanish Jamon & Cheese

Posted on February 15, 2012 by nina in the kitchen

Per each salad layer the following on a serving plate:

5 bite size pieces of cantaloupe

A small handful of arugula that has been tossed with 1 teaspoon olive oil and ½ teaspoon white wine vinegar

1 or 2 small thin slices of Spanish jamon

1 or 2 thin slices, shaved with a vegetable peeler, of Spanish cheese such as Cabra de Murcia

Drizzle with ½ teaspoon honey (you can also mix the honey with equal parts olive oil)

Sprinkle entire salad with ground black pepper

Nutrition Notes: Arugula is one of the dark green leafy vegetables very rich in many antioxidants, phytochemicals, vitamins and minerals. Cantaloupe is an orange colored food also rich in these nutrients. The more color, the more the nutrients! The jamon and cheese is high in salt, but the quantity used is very small. No other salt is added here. Jamon is a dry cured ham, similar to proscuitto. This is a small portion that can be used as a tapas. Increase as desirserving size ed for a side salad or entree.

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Posted in appetizers, salads, side dishes, spanish/tapas, vegetables and tagged antioxidants, arugula, cantaloupe, cheese, jamon. Bookmark the permalink.

Easy Roasted Red Bell Pepper Sauce

Posted on February 11, 2012 by nina in the kitchen

Combine all ingredients in a food processor or with a stick emersion blender in a medium bowl. Process until smooth. Serve warm as a sauce over pasta or quinoa and cold as a condiment as you would use ketchup. Quinoa is a seed which is similar to couscous. Cook as you would rice. Rinse well before cooking to remove any bitter taste. It is pronounced Keen-wah and originates in South America. Yield: 2 cups

1 -12 oz jar or 1 1/2 cups bottled roasted & peeled red peppers, drained (packed without oil)

1/2 cup tomato juice

1 Tablespoon aged thick and flavorful balsamic vinegar

2 Tablespoons tomato paste

1/2 teaspoon pepper

2 cloves garlic

Nutrition Notes: Red peppers and tomatoes are rich in the antioxidants Vitamins C and A, other carotenoids and other antioxidants which help protect healthy cells from damage caused by free radicals which attack healthy cells. Weakened cells are more susceptible to cardiovascular disease and certain types of cancers. Quinoa is rich in fiber and gluten free.

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Posted in appetizers, italian, main dishes, side dishes, spanish/tapas, vegetables and tagged quinoa, roasted peppers. Bookmark the permalink.

Greek Chicken and Barley Salad

Posted on January 15, 2012 by nina in the kitchen

Barley as an alternative to orzo or pasta adds fiber and flavor to the traditional Greek salad.

http://www.myrecipes.com/recipe/greek-chicken-barley-salad-10000001949707/

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Posted in main dishes, salads, uncategorized, vegetables and tagged barley, cucumbers, feta, Greek, kalmata olives. Bookmark the permalink.

Broccoli Slaw with Oranges and Crunchy Noodles

Posted on January 15, 2012 by nina in the kitchen

Dry ramen noodles are crumbled and toasted before adding to this napa cabbage slaw with fruit. As the ramen are mixed and allowed to marinate into the slaw, they rehydrate into soft noodles. I use canned mandarin oranges or the refrigerated oranges in a glass jar.

http://www.myrecipes.com/recipe/broccoli-slaw-with-oranges-50400000107429/

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Posted in salads, side dishes, vegetables and tagged napa cabbage, ramen noodles. Bookmark the permalink.

Napa Cabbage and Snow Pea Slaw

Posted on January 15, 2012 by nina in the kitchen

A delicious fresh Asian style salad from Cooking Light.com

http://www.myrecipes.com/recipe/napa-cabbage-snow-pea-slaw-10000000630177/

And here is a simpler version! Nina’s Napa Cabbage and Snow Pea Slaw

Nina’s Napa Cabbage Snow Pea Slaw

Here is another variation to this salad I made this week. So fresh! Serve it immediately and use it within 2 days to insure crispness!

1 medium head Napa cabbage, sliced thin horizontally

2 bunches green onion, sliced thin horizontally

1 quart snow peas, string removed, sliced in strips lenghwise, 4 or 5 strips per pod

2 red bell peppers, sliced thin horizontally and cut in half crosswise

1 small bunch cilantro, chopped

Dressing:

2-4 tablespoons grated fresh ginger

6 tablespoons sugar

6 tablespoons fresh lime juice

4 tablespoons fish sauce

1 tablespoon sesame oil

1/8 teaspoon cayenne pepper

Whisk together dressing ingredients. In a very large bowl combine vegetables. Toss in dressing just before serving. Delish!

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Posted in salads, side dishes, uncategorized, vegetables and tagged Asian, jicama, napa cabbage, snow peas. Bookmark the permalink.

Quick Roasted Red Peppers

Posted on December 5, 2011 by nina in the kitchen

Raw red bell peppers tossed with olive oil and sprinkled with salt

After 30 minutes or so in the hot oven, the juices and peppers begin to carmelize in the baking pan.

You can add fresh basil strips after the peppers are roasted

Roasted Peppers served here with Spicy Cilantro Cole Slaw and Grilled Hamburgers.

Wash 4-8 red bell peppers. Remove the stem, cut in half and seed.
Cut in half again and place cut side down on a shallow baking pan about 17 x 13 inches in size.
Sprinkle peppers with olive oil and rub to cover peppers with oil.
Sprinkle with flaked sea salt or kosher salt.
Add several stems of fresh rosemary if you like
Bake at 400 degrees for 30 minutes, or until tender and the juices are slightly carmelizing in the pan. Remove from oven.
If you haven’t added the Rosemary, you can add several basil leaves, cut julienne style and toss over the peppers in the baking pan. Let sit 5 minutes.
Use a metal spatula to remove the peppers to the serving plate and serve warm.
You can reheat the peppers, but handle them gently.

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Posted in salads, vegetables and tagged basil, peppers, roasting. Bookmark the permalink.

Candied Sweet Potatoes

Posted on December 3, 2011 by nina in the kitchen

This recipe comes from my mom, Sonia Sanders. I added the vanilla, cayenne pepper, lemon juice and lemon rind alla Paul Prudhomme.

4 pounds sweet potatoes (about 7)

Wash potatoes well. Prick each several times with a fork. Bake in a 400 degree oven just until tender. Or cook in a pressure cooker with 1 cup water for 10 minutes. Potatoes are done when easily pricked with a fork or knife. Let set until they are cool enough to handle.

In a medium saucepan combine:

2 cups water

1 pound brown sugar

Bring to a boil and simmer for 1 hour, stirring occasionally. Then add:

2 teaspoons vinegar

1 teaspoon kosher salt

1 stick butter

3-4 shakes of cayenne pepper, optional

Juice and peeled rind of 1 lemon, not grated rind

2 teaspoons vanilla

Heat mixture until butter is melted.

Peel your cooled baked sweet potatoes. Then cut into halves lengthwise.
Place in an orderly fashion in a 9 x 13 inch glass or ceramic baking/serving dish.
Pour sauce over.
Bake uncovered for 30 minutes or until sauce is simmering. Throughout cooking time, baste potatoes with the sauce. Flavors meld when cooled and reheated the following day or so.
Serve piping hot directly from your baking dish!
You can also add pecans at this time if desired.

I prepare this dish a day before serving so flavor so meld. Refrigerate in the baking dish overnight.

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Posted in side dishes, vegetables and tagged candied, Christmas, Paul Prudhomme, sweet potatoes, Thanksgiving. Bookmark the permalink.

Cold Cucumber and Lettuce Soup

Posted on August 12, 2011 by nina in the kitchen

This refreshing summer soup seems new and trendy, but it really is my Russian Grandma Korzin’s recipe! My mom told me about this as I was preparing a pureed cucumber soup for a dinner party. I do remember eating this in my grandmother’s kitchen. It is the original “Ranch” dressing!

In a large ceramic or glass bowl combine:

4 cups cucumber, peeled, large seeds removed, cut into 1/2 inch chunks

4 green onions, sliced thin (this should be heavy on the onion)

Sprinkle heavily with Kosher salt and let sit 20 minutes

Add 1 head iceberg lettuce which has been sliced in 1 inch slices and then cut into 1 inch squares