Tag Archives: vegetarian

Cauliflower Fritters

Posted by deliciousonadollar in Side Dish and tagged with , , , , ,
Cauliflower Fritters

Cauliflower Fritters

If it looks like a potato pancake and it tastes like a potato pancake, it must be a potato pancake, right?   Wrong!!  These are cauliflower fritters, and they are delicious.  Similar to the taste of a potato pancake, they make a fabulous side dish–we loved them!

IMG_6939

As a continuation of my posts about cauliflower, I have this one for you.   Another way to use this versatile vegetable and reap it’s health benefits in a fun way.

You can use either a bag of frozen cauliflower, or cook up some fresh cauliflower, mash, then mix with hash brown potatoes, cheese, onions, whole wheat flour and eggs.  Use just enough oil to sauté them in a fry pan, and you will have crispy fritters.  I made a dipping sauce to go with them that enhanced their presentation and flavor.  I find it amazing how versatile cauliflower is and how it can mimic potatoes or rice.  It makes a great stand-in for either of them with far fewer calories and carbohydrates.

CAULIFLOWER FRITTERS

Yield:  Makes 8 – 10 fritters

Ingredients:

  • 1 medium head cauliflower, or 1 (10-oz.) package frozen cauliflower
  • 1/2 cup onion, chopped in small diceIMG_6933
  • 2 tablespoons whole wheat flour
  • 2 teaspoons minced garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon lemon zest
  • 3/4 cup shredded hash brown potatoes, thawed if frozen
  • 1/2 cup shredded white cheddar cheese
  • 2 large eggs, lightly beaten
  • 2 teaspoons olive oil

For the dipping sauce:

  • 1/4 cup plain Greek yogurt (0%, or 2% fat is okay)
  • 2 tablespoons minced green onions
  • 2 tablespoons canola mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 – 2 dashes hot sauce, optional

Directions:

1.  Prepare cauliflower as package directs if frozen, or bring to a boil and cook until tender if using fresh.

2.  Place cauliflower in a large bowl and mash with a potato masher.  Stir in onion, flour, garlic, salt, pepper, lemon zest, potatoes, cheese and eggs.  Mix to combine well.

IMG_6934

IMG_6935

3.  Form into 8 – 10 patties.  I used a large spoon, and dropped lumps of batter into the skillet, then flattened them slightly with a spatula. Using this method, I got 10 fritters.

IMG_6936

4.  Heat a large nonstick skillet over medium-high heat.  Add oil and swirl to coat.  Cook patties 4 minutes on each side or until nicely browned.  Repeat with remaining batter.

5.  Make dipping sauce:  Combine yogurt, 1/8 tsp. salt, and remaining ingredients.  Serve sauce with fritters.

IMG_6940

 

IMG_6942

SOURCE:  adapted from Skinny Taste

Cauliflower Soup

Posted by deliciousonadollar in Soups and tagged with , , , , , , , ,
Cauliflower Soup

Cauliflower Soup

A cold stormy day calls for hot soup. We were hit with an unexpected snow storm the other day that threw everyone into a tizzy. What is it that is so often said about the last day of March, “out like a lamb”?  Not this one. The lion roared again and tied up traffic for miles with multiple accidents. What did I do? I stayed home and sent a barrage of e-mails to the Weather Goddess. Enough is enough, Mother Nature. Check your calendar; it’s Spring!!  😀

Mr. D was so thankful for a steaming hot bowl of soup. He said it hit the spot. This soup is healthy and light. It has a creamy texture from the cauliflower and would lead you to think it was loaded with cream, but there’s not a drop of cream in it. I served it with a drizzle of olive oil on top. It would make a light lunch or first course or serve with a sandwich for a full meal as I did.

Serve with a drizzle of olive oil on top.

Serve with a drizzle of olive oil on top.

A serving of this soup is 1 3/4 cup, with 93 calories, 3 g. fat, 12 g carbohydrate.

CAULIFLOWER SOUP

Very few ingredients.

Very few ingredients.

Yield: 4 servings

Ingredients:

  • 1 tablespoons butter
  • 1/2 cup chopped onions
  • 1 tablespoon all-purpose flour
  • 4 cups reduced sodium chicken broth, (vegetarians can use vegetable broth)
  • 1 medium head of cauliflower chopped into florets (1 1/2 – 2 pounds)
  • kosher salt, pepper and nutmeg to taste

Directions:

1. In a large saucepan or soup kettle, melt the butter over low heat. Add the onions and sauté until soft, about 3 minutes. Add the flour and cook about 1 to 2 minutes.

2. Add the chicken broth and cauliflower and increase heat to medium-high. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Turn off the heat.

Cook the cauliflower in the chicken broth.

Cook the cauliflower in the chicken broth.

3. Puree with an immersion blender until smooth, or use a regular blender and puree in small batches. Season with salt, pepper and nutmeg to taste.

Puree the cooked cauliflower with a blender.

Puree the cooked cauliflower with a blender.

Cauliflower Soup

Cauliflower Soup

 

SOURCE: adapted from Skinny Taste

Flower Power

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , ,
Roasted Cauliflower with Cranberries and Crispy Onions

Roasted Cauliflower with Cranberries and Crispy Onions

Cauliflower is a beautiful thing!!  With its bunches of tightly clustered florets snuggled into green leaves, cauliflower looks somewhat like a flower.  Cauliflower comes in colors other than white–and with added nutrients.  Orange and green cauliflower provide us with beta carotene.  Green cauliflower also has a little more protein.  Purple cauliflower  gets its color from anthocyanins, said to improve memory.  Since its color fades with cooking, you will get the most benefits by eating it raw.

Cauliflower has been called the “skinny starch”.  It has 16 % less carbs and 79 % fewer calories per 1/2 cup than potatoes.  It also has lots of pectin– the same stuff that thickens jams and jellies–so pureed cooked cauliflower has a velvety texture that adds body to soups, and mimics potatoes when mashed.  Cauliflower may also be shredded or finely chopped, then lightly sautéed to make a low-carb “rice” or “couscous”.

If you prepare cauliflower with a sense of adventure, its mild flavor and unique texture allow it to take the place of other higher calorie, higher-starch foods in  winter dishes.  Forget basic steamed florets.  In this recipe you will see that roasty-browned cauliflower mixes well with dried cranberries and crispy French fried onions to make a side dish that goes well with just about any main entree.

IMG_6635

ROASTED CAULIFLOWER WITH CRANBERRIES AND CRISPY ONIONS

Yield:   Makes 6 – 8 servingsIMG_6629

Ingredients:

  • 1 large head of cauliflower
  • 3 tablespoons extra virgin olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup French Fried onions, divided
  • 1/2 cup dried cranberries, divided
  • 1/2 cup coarsely chopped pistachios, divided
  • 1/2 cup ricotta cheese

Directions:

1.  Preheat oven to 375*F.

2.  Cut cauliflower into small bite-size florets.  Place on a large baking sheet and toss with 2 tablespoons olive oil, salt and pepper.   Roast for 10 minutes.  Remove cauliflower from oven.  Add 1/2 cup of the French fried onions to the cauliflower on the baking sheet and toss to mix.  Place the remaining 1/4 cup onions off to one side of the baking sheet (these will be used as garnish.)   Roast mixture an additional 10 minutes or until cauliflower reaches desired tenderness and onions are brown and crispy.

3.  In a small bowl, combine ricotta cheese with 1 tablespoon olive oil, salt and pepper to taste.

4.  Set aside 2 tablespoons each of dried cranberries and pistachios ( these will be used as garnish).

5.  In a medium bowl, toss warm cauliflower mixture with dried cranberries and pistachios.  Spoon ricotta mixture on top and fold gently, leaving large bits of ricotta.  Garnish with reserved cranberries, pistachios and crispy onions.  Serve immediately.

IMG_6637

SOURCE:   Eating Well

Broccoli and Rice Casserole

Posted by deliciousonadollar in Side Dish and tagged with , , , , ,
Broccoli Rice Casserole

Broccoli and Rice Casserole

Broccoli, rice and cheese seem to have a natural affinity for each other and this recipe has been around in one form or another for years.  But you know what?   We never had it at our house when I was growing up.  I remember having it at church potluck suppers, and I know my friends had it at their house, but this was not one of my mother’s  side dishes. Other popular meals that my friends had were Shake and Bake Chicken and Hamburger Helper, but nope, not us.  I felt so deprived!   And even to this day, as a grown-up,  when I hear or read about broccoli and rice casserole I still get that “left out” feeling.  So I decided to take the bull by the horns and just make it.  With all the people who have made this dish over the years, how hard could it be?

Success!!

Success!!

I know that some people used “Cheez-Whiz” to make this dish real cheesy, but that, too, had been denied to me.  So I followed the path I know and used a cheddar cheese.  You can make this with fresh broccoli if you precook it sightly,  or as a time saver use frozen broccoli florets.  The type of rice you use can vary according to your taste.  I used long grain white rice, but you could use a wild and white rice combination, brown rice, or any other variety of rice.

The finished casserole was indeed cheesy, and had a good proportion of broccoli to rice, so I didn’t feel that it was too heavy with carbohydrates.  It’s filling and satisfying, and goes well with most any meat or fish, or serve with another vegetable and a salad for a meatless meal.

IMG_6527

BROCCOLI AND RICE CASSEROLE

Yield:   Makes 6 servings

Ingredients:

  • 1/2 medium onion, dicedIMG_6520
  • 2 tablespoons extra virgin olive oil
  • 1 cup rice ( long grain, brown, or other)
  • 2 cups chicken broth (or vegetable broth)
  • 1 medium head broccoli, stems trimmed, and cut into florets; or use 1 (14 0z.) bag frozen broccoli florets
  • 1 can ( 11 oz.) cream soup, i.e., cream of chicken, mushroom, or celery
  • 3/4 cup shredded cheddar
  • 1/4 teaspoon cayenne pepper
  • pepper to taste

Directions:

Preheat oven to 350*F.

1.  Saute onion in 2 T olive oil;  when onion is translucent stir in rice.  Cook and stir for 2 – 3 minutes more.  Add 2 cups broth, bring to a boil, decrease heat and simmer about 40 minutes with the lid on.  Stir a few times to prevent sticking.

2.  Meanwhile cook (or thaw) broccoli, but not completely.  You want it to be on the crisp side.  Drain off any liquid.  Mix in the soup and pepper.

3.  Add the cooked rice and 1/2 cup cheese.

Mix rice into broccoli mixture.

Mix rice into broccoli mixture.

Add the cheese and mix in.

Add the cheese and mix in.

Transfer to a baking dish that has been prepared with non-stick spray.  Top with remaining 1/4 cup cheese.  Bake for 30 minutes at 350*F.

So good!

It may be April 1st, but this dish is no joke!  😀

SOURCE:    Adapted from The Casserole Connection

Spinach Ravioli Lasagna

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,
Spinach Ravioli Lasagna

Spinach Ravioli Lasagna

If you are looking to make a quick baked dish that is lasagna-like in its layering of ingredients this could very well be it. This is not lasagna in its truest form. This dish uses convenience items like ready-made pesto, jarred Alfredo sauce and frozen cheese-filled ravioli along with a bag of fresh baby spinach.  This makes a very nice meatless meal that is filling and great tasting.

IMG_6836

For added flavor, or to incorporate some meat you could add pieces of cooked chicken, sausage or ground beef.  I thought this was a a great put-together meal for times when you want to have a meatless meal.  We really liked it. and for me, it was another way that I could eat spinach, and not be too aware of what I was eating.  (I am always looking for ways to overcome my aversion to spinach.)  The pesto adds a lot of flavor to this dish.  I used my homemade pesto, but any commercial variety will do nicely.

As I frequently do, I made only half of this recipe for two of us.

SPINACH RAVIOLI LASAGNA

Yield:  Makes 6 – 8 servings

Ingredients:IMG_6827

  • 1 (6-oz) bag fresh baby spinach, thoroughly washed
  • 1/3 cup refrigerated pesto sauce ( I used my homemade pesto)
  • 1 (15–0z.) jar Alfredo sauce
  • 1/4 cup vegetable broth or chicken broth
  • 1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
  • 1 cup (4-oz.) shredded Italian six-cheese blend
  • Garnishes:  chopped fresh basil, paprika

Preparation:

1.  Preheat oven to 375*F.  Chop spinach, and toss with pesto in a medium bowl.

Chopping spinach.

Chopping spinach.

Mixing spinach with pesto.

Mixing spinach with pesto.

2.  Combine Alfredo sauce and vegetable broth.

Mixing Alfredo sauce with broth.

Mixing Alfredo sauce with broth.

Spoon one-third of alfredo sauce mixture (about 1/2 cup) in a lightly greased 2 qt. or 11 x 7-inch baking dish.  Top with half of spinach mixture.

Layering the spinach on top of sauce.

Layering the spinach on top of sauce.

Arrange half of ravioli in a single layer over spinach mixture.

Cover with half the ravioli.

Cover with half the ravioli.

Repeat layers once more.  Top with remaining Alfredo sauce.

IMG_6833

3.  Bake at 375*F for 30 minutes.  Remove from oven, and sprinkle with shredded cheese.  Bake 5 minutes or until hot and bubbly.  Garnish, if desired.

Super easy to make and so very good.

Super easy to make and so very good.

SOURCE:  Southern Living, 2008

Spicy Roasted Root Vegetables

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , ,
Spicy Roasted Root Vegetables

Spicy Roasted Root Vegetables

With yesterday being the first day of Spring, I have high hopes for this cold dreary weather to turn itself into something resembling spring pretty darn quick.  I’m ready for “peep-toe” shoes, cut-offs, short sleeves and blazer jackets.  I’m also longing for some springtime foods, like strawberries, something lemon, rhubarb, grilled chicken and some different vegetables.  I’m dreaming of sunny days, flowers poking up thru debris in the garden, buds on the trees and getting my hands dirty in the dirt–not!!

So I jotted down some things on my foods “to-make” list. Things like lemon meringue pie, baked ham with scalloped potatoes, fresh peas, cupcakes with coconut on them……etc.   Then I made this instead.  I’m sure you understand.  Before you take that dive into forbidden territory, you must fortify yourself, get your system ready for what lies ahead.  So I put all my notes into a “Spring is not here yet, but it’s coming” file, and turned to what is available at hand now.

IMG_6847

What I had on hand was golden beets and sweet potatoes.  Similar colors, different textures and taste, but both are root vegetables.  So I decided to treat them both the same way.   Anyone who knows anything knows that roasting is the way to go when you want to bring out the natural sweetness in vegetables because their natural sugars get caramelized.  Beets and sweet potatoes are  both loaded with natural sugars, and Gwyneth Paltrow suggested that a light drizzle with good olive oil and some spicy seasonings would turn these vegetables into a dinnertime sensation.   You know what?   She was right!

SPICY ROASTED ROOT VEGETABLES

Yield:    Serves 4IMG_6837

Ingredients:

  • 1 bunch golden beets, (about 3 med-large size), peeled and cut into wedges.
  • 1 large, or 2 medium sweet potatoes (yams), peeled and cut into wedges or sliced about 1/4-inch thick
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika, either sweet or smoky
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon sea salt

Directions:

1.  Preheat oven to 400*F.  Line a baking sheet with foil, and spray with non-stick spray.

2.  In a large bowl, mix together the spices (cumin, paprika, chili powder, salt).

IMG_6840

IMG_6841

Isn't this an interesting pattern in the beet?

Isn’t this an interesting pattern in the beet?

Add cut up beets and sweet potatoes.  Drizzle with the olive oil.  Toss lightly to coat evenly with the spices and oil.  Spread into an even layer on the baking sheet.

IMG_6843

I kept the two kinds of veggies separate on the baking sheet and also on my serving platter, just for appearance sake.

IMG_6845

3.  Roast for 30 minutes, or until they pierce easily with a knife.   Sprinkle with additional salt and pepper if desired.  Serve warm.

IMG_6847

More thoughts on the subject:   this is a good spice mixture to have in a little jar ready for use whenever you have root vegetables to cook.  Mix up the combination of veggies.  Think of turnip, parsnips, carrots—I think any of them would be good cooked this way.

SOURCE:    my own imagination

Pear and Pineapple Salad (Sesame Dressing)

Posted by deliciousonadollar in Salads and tagged with , , , , , , , ,
Pineapple and pear salad with sesame dressing.

Pear and pineapple salad with sesame dressing.

What gave me the inspiration for this salad was a ripe pear that was sitting on my kitchen counter, and in the refrigerator, the remains of a fresh pineapple.

I had prepared a baked casserole for dinner and wanted a light citrusy, fruity salad to go with it.  So, out of the refrigerator came some lettuce–iceberg and romaine, the pineapple, crumbled goat cheese and from my cupboard, some dried cranberries  because this salad seemed to need a pop of color.

IMG_6773 So, I started by chopping a mixture of lettuces and made a bottom layer on salad plates.  Then I placed a slice of pineapple on top of the lettuce and cut it into wedges.  Over that I put pear slices, arranged in spoke fashion, scattered a few dried cranberries on it, and crumbled the goat cheese on top.  Very pretty!   Now,  what to use for dressing??

IMG_6767

Something with an Asian flavor, I thought.  Thumbing quickly through one of my vegetarian books, I found this recipe for a sesame dressing.  Yes, perfect!   The dark sesame oil, the sesame seeds and rice wine vinegar provided an interesting flavor that paired especially well with the fruits and lettuces.  Sometimes the greatest ingredients just seem to find each other and blend so well.  I’m recording this recipe here so I don’t forget it.  Keep it in mind when you want a light, refreshing, fruity salad with a subtle Asian flair.

PEAR AND PINEAPPLE SALAD WITH SESAME DRESSING

Makes 2 salads.  Adjust ingredients accordingly for more.

Ingredients:

  • 2 – 3 leaves iceberg lettuce, and 2 – 3 leaves romaine lettuce.  Heavy ribs removed, leaves sliced into ribbons.
  • 2 slices fresh cored pineapple cut into wedges
  • 1 ripe fresh pear, cored and quartered, and sliced
  • 2 tablespoons dried cranberriesIMG_6770
  • 2 tablespoon crumbled goat cheese

For the salad dressing:    Makes 3/4 cup

  • 1 tablespoon sesame seeds
  • 1/2 cup peanut oil, or vegetable oil
  • 1  1/2 tablespoons sesame oil
  • 2  1/2 tablespoons rice wine vinegar
  • 1/2 teaspoon low-sodium soy sauce
  • dash of salt to taste

Combine all the dressing ingredients in a jar or shaker with a tight-fitting lid.  Shake vigorously to combine and chill until ready to use.  This dressing can be kept in the refrigerator for a week or more.

To assemble the salads,  layer the ingredients in the order given.   Drizzle with dressing just before serving.

IMG_6775

SOURCE;  for the dressing;  Quick Vegetarian Pleasures

 

Happy First Day of Spring, Everyone!

Huevos Rancheros Salad

Posted by deliciousonadollar in Main Dish, Quick Meals, Salads and tagged with , , , , , ,
Huevos Rancheros Salad

Huevos Rancheros Salad

Bacon and eggs.  These two words just seem to go together; they were meant for each other.  So this week on the blog I will be featuring bacon and eggs, separately and together.   So….let’s get crackin’.   😀

First up is this salad that is like a ray of sunshine on a cloudy day.  Especially welcome as we experience another Polar Vortex here in my area of the country.  BTW, has that become the new buzz word for 2014?  I seem to be hearing it a lot on weather news, so I’m just going to start dropping it into my conversations like I really know what I’m talking about.  This is what I know for sure:  Polar Vortex = COLD.   And that’s all I need to know about it.  Enough already,  go away.

Anyway, back to the salad.    A bright, sunny-side-up fried egg steals the show on this Southwestern salad topped with queso fresco (cheese), cilantro and a citrusy black bean and tomato salsa. When served, this salad is bright and attractive on the plate.  You can add some toasted tortillas to help scoop up the salsa, and the runny egg yolk.   This meal made a nice change from what we’ve been eating, and Mr. D. and I enjoyed it immensely.

IMG_6656

HUEVOS RANCHEROS SALAD

Yield:   Makes 6 servings  To make less, adjust amounts accordingly.

Ingredients:IMG_6647

  • 1  (15 1/2-ounce) can black beans, drained and rinsed
  • 3 large plum tomatoes seeded and chopped ( about 1 1/2 cups)
  • 1/2 medium red onion, chopped ( about 1/4 cup)
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice (2-3 limes)
  • 3 tablespoons roughly chopped fresh cilantro, plus more leaves for garnish
  • 1/2 teaspoon hot sauce, or more to taste
  • 3/4 teaspoon salt
  • 12 cups mixed spring greens (about 8 ounces)
  • 6 corn tortillas
  • 6 large eggs
  • freshly ground pepper
  • 1/2 cup crumbled queso fresco (about 3 oz.)

Directions:

1.  In a medium bowl, gently stir black beans, tomatoes, onion,  olive oil, lime juice, cilantro,  hot sauce, and salt to combine to create a fresh salsa.  Set aside.  Divide greens among 6 dinner plates and set aside.

2.  With a little olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste.  Toast tortillas directly under broiler or over an open flame, 1 minute per side.  Cut tortillas into quarters and wrap in foil to keep warm.

Crispy tortillas stay warm wrapped in foil.

Crispy tortillas stay warm wrapped in foil.

3.  Evenly divide all but 1/2 cup of the salsa among the plated greens.  Divide remaining oil between 2 large nonstick skillets over medium-high heat.  Crack 3 eggs into each pan and reduce heat to medium.  Season eggs with salt and pepper to taste, and cook lightly splashing tops of eggs with pan oil, until whites are opaque and yolks are deep golden, about 3 minutes.  Transfer 1 egg onto each plate.  Sprinkle eggs with queso fresco and remaining salsa;  garnish with cilantro.  Serve salads immediately with reserved tortillas.

All the flavors and textures meld together to make a very pleasant meal.

All the flavors and textures meld together to make a very pleasant meal.

IMG_6649

SOURCE:    Cooking Light

Asparagus with Balsamic Tomatoes

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , ,
Asparagus with Balsamic Tomatoes

Asparagus with Balsamic Tomatoes

Fresh asparagus are now appearing in the produce aisles of the market, and I look forward to its reappearance each year.  This is one vegetable I really love.  When I first start cooking it again I usually just steam it briefly so it’s just crisp tender and serve it with a little butter or spritz it with lemon juice.  But after having it that way a few times I start looking for ways to dress it up and offer more variety.

So pretty when plated.

So pretty when plated.

This recipe is a new and different way that I have found to prepare it.  The asparagus is cooked briefly, and while that’s going on you make a sauce out of olive oil, garlic, grape tomatoes and balsamic vinegar.  When you serve it, sprinkle goat cheese over the top.  This makes a great side dish to go with almost any entree I can think of.  Every bite provides some crispness from the asparagus, some tartness from the balsamic tomato sauce, and then some creaminess from the goat cheese.  What a mouth sensation!!   I was so happy to see that there was some leftover, because I’m having it again tomorrow with a poached egg for my lunch.

Can you also believe that you can get so much pleasure and goodness for only 69 calories and 6.5 g carbohydrates/serving?  Yes,  my kind of dish, indeed.

IMG_6616

ASPARAGUS WITH BALSAMIC TOMATOES

Yield:    4 servings

Ingredients:

Just a few ingredients needed.

Just a few ingredients needed.

  • 1 pound asparagus, trimmed
  • 2 teaspoons extra virgin olive oil
  • 1  1/2 cups halved grape tomatoes
  • 1/2 teaspoon minced fresh garlic ( 1 small clove)
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 3 tablespoons crumbled goat cheese
  • dash black pepper

Directions:

1.  Cook asparagus in boiling water 2 minutes or until crisp-tender.   Drain and keep warm.

2.  Heat olive oil in a large skillet over medium-high heat.  Add tomatoes and garlic; cook 5 minutes.

Sautéing the tomatoes and garlic.

Sautéing the tomatoes and garlic.

Stir in vinegar; cook 3 minutes.  Stir in salt.

Add in balsamic vinegar and salt.

Add in balsamic vinegar and salt.

3.  Arrange asparagus on a platter; top with tomato mixture.  Sprinkle with cheese and pepper.

IMG_6615

SOURCE:   Cooking Light;   April, 2011

Cornbread with Broccoli and Cheese

Posted by deliciousonadollar in Side Dish and tagged with , , , , , ,
Cornbread with Broccoli and Cheese

Cornbread with Broccoli and Cheese

Here’s a recipe that Mr. D. and I really like.  I make it often when we have chili, as a way to expand the meal, when we are having chili the second time around.  This is a moist cornbread with a slightly sweet corn flavor and can be served as a side dish with any meat entrée.  Adding the broccoli is a good way to get picky eaters to eat some veggies, and the cheddar cheese just seals the deal in my opinion.

IMG_0230

The original recipe for this dish calls for cottage cheese, but I had a small amount of ricotta cheese to use up so I used that instead.   The texture of the cornbread was moist and creamy, but could be cut into squares.  The dish you see here in my pictures contains only half a recipe (9″-square pan), but the full recipe makes a 13 x 9″ pan.

CORNBREAD WITH BROCCOLI AND CHEESE

Yield:   serves 12IMG_6322

Ingredients:

  • 1 cup cottage cheese ( or substitute ricotta cheese)
  • 3/4 cup butter, melted (for half recipe use 4 Tablespoons)
  • 4 eggs
  • 2  ( 8.5-ounce) packages corn muffin mix
  • 1 ( 10-ounce) package frozen chopped broccoli, thawed and squeezed dry.
  • 1 large onion, chopped
  • 1  1/2 cups shredded cheddar cheese, divided**

**  If you would like to off-set the sweetness of the cornbread, go with an extra sharp cheddar.

Directions:

1.  Preheat oven to 375*F.  Grease a 13 x 9-inch baking dish.

2.  Whisk cottage cheese, butter and eggs in a large bowl.  Stir corn muffin mix into the mixture just until moistened.  Fold in broccoli, onion, and 1 cup cheese.   Pour into prepared baking dish and sprinkle with remaining 1/2 cup cheddar cheese.

Ready for the oven.

Ready for the oven.

3.  Bake until a toothpick inserted into the center comes out clean, 35 – 40 minutes.  Cool in the pan for 10 minutes before slicing and serving warm.

IMG_0225

IMG_0227

SOURCE:   Allrecipes.com