Tag: vegetables

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Back to Basics Featured Recipes Side Dishes

Oven Roasted Asparagus

Oven Roasted Asparagus from www.jasonscooking.com
Temperature400°Time10 – 12 mins

Oven Roasted Asparagus from www.jasonscooking.com

BackgroundAsparagus? Asparagus.

The first recipe back in the saddle is roasted asparagus. Why roasted asparagus, you ask? I will answer your question with a multiple choice:

A. Because it’s spring and asparagus is in season.
B. Because we need some more vegetable side dishes on this site.
C. Because asparagus is delicious.
D. Because I already had the picture and recipe ready to go in my Google Drive.
E. All of the above.

If you chose E, dear reader, you are correct. At this time of year, asparagus is tasty, vegetabley, and already photographed-ey! My favorite way to cook asparagus – or really any vegetable for that matter – is to roast it in a hot oven just until it picks up a bit of color. A simple seasoning of salt and pepper allows the flavor of the asparagus to shine through.

Warning: This recipe is no doubt a tasty way to cook asparagus but it’s still asparagus. Kids seem to have a natural hatred of these little trees and roasting them isn’t likely to change that. If this describes your kids (or husband or wife) hopefully they/he/she will grow out of it and learn to love these spring vegetables.

The RecipeRecipe
Oven Roasted Asparagus
 
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Ingredients
  • 1 tsp Olive Oil (you can also use vegetable oil)
  • 1 Bundle Asparagus, rinsed
  • Salt and Pepper to taste
Instructions
  1. Preheat the oven to 400°
  2. Using a big knife, cut off the bottom half to one inch of the asparagus.
  3. Toss the trimmed asparagus, oil, 2 big pinches of kosher salt and a few grinds of pepper together in a large bowl.
  4. Spread out in a single layer on a sheet pan and cook for 10 – 12 minutes until your asparagus is tender-crisp and oxymoronically delicious!
Tips and TricksTips and Tricks

Here’s a tip to use when rummaging around the produce aisle for asparagus. Thinner stalks are more tender and a bit sweeter, while thicker stalks have a more asparagussy flavor.

Feed the FreezerFeed the Freezer

Freezing asparagus, like most other vegetables, requires a quick blanching in salted boiling water (maybe 60 seconds) and then an immediate dip in an ice bath to stop the cooking. Drain, freeze in a single layer on a sheet pan until solid, transfer to a zip-top bag and store for about 6 months.

Fun FactsFun Facts

Michael hates asparagus so I don’t make it for us that often. If you ever invite us over to your house and are wondering what sort of vegetable to cook, I’d enjoy some asparagus!

Categories
Featured Recipes Side Dishes

Grilled Zucchini

TemperatureMedium HighTime8 – 10 mins

Grilled ZucchiniBackgroundBackground

I hadn’t had that much experience with zucchini until my sister (or possibly my brother in law) made these one Sunday afternoon at a family get together. Since then, I have had a lot of zucchini prepared a lot of different ways but this is still my favorite way to make them. The simplicity of this recipe (if you can even call it that) is what makes it so great and the perfect accompaniment for almost any main dish you can think of.

The RecipeRecipe
Grilled Zucchini
 
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Recipe type: Sides
Serves: 4
Ingredients
  • 2 Large Zucchini
  • 1 Cup Zesty Italian Dressing
Instructions
  1. Slice zucchini diagonally into ¼ inch rounds and place the slices in a quart sized zip-top bag.
  2. Pour the Italian dressing in the bag, squeeze out all of the air and seal. Place the bag in the refrigerator to marinate for at least 1 hour and up to overnight.
  3. Preheat the grill to medium high heat.
  4. Remove the zucchini rounds from the Italian dressing, shaking off any excess. Discard the dressing.
  5. Place the rounds in a grill pan or directly on the grate. Cook for 3 - 4 minutes on each side and remove from the grill. You're looking for grill lines and a wee bit of char.
Tips and TricksTips and Tricks

Remember that a broiler is just an upside down grill. If it’s raining out, don’t fret – cook this tasty side dish on a pan in the oven!

Feed the FreezerFeed the Freezer

Zucchini is a great candidate for freezer storage. Stock up in the summertime while it’s fresh and put it in the freezer to enjoy during the cold winter months. Simply blanch in salted boiling water for 2 – 3 minutes and immediately remove to an ice bath. Freeze on a parchment-lined pan until they’ve hardened and then transfer to a zip-top bag for long term freezer storage.

Fun FactsFun Facts

Like asparagus, the best zucchini are the small and medium ones. Stay away from the giant guys…they won’t kill you but they won’t be as tasty as their smaller friends.

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Freezer Tips

Freezing Vegetables

The best part about planting your own vegetable garden is that you can put plenty of fresh veggies in the freezer for the winter months.  A crucial step in freezing fresh vegetables is blanching (putting in boiling water for a short time) before freezing.  This stops enzymes from breaking down the food in the freezer.

  • In a large pot, bring salted water to a boil.
  • Put fresh vegetables in the boiling water for 2 – 5 minutes until they are still a bit crispy.
  • Drain vegetables and immediately put in a bowl of ice water to stop the cooking.
  • Place into freezer bags or containers and store for 6+ months.
Categories
Featured Side Dishes

Roasted Corn on the Cob

Roasted Corn on the Cob
Temperature375°Time30 Min

side_070714_cornonthecob

BackgroundThe Native Americans Call it Maize…

It’s summer time and that means delicious fresh corn is everywhere.  I used to shy away from making fresh corn because I didn’t like the shucking and silking – it seemed like a lot of work for very little payoff.  I’ve roasted broccoli and green beans and asparagus in the oven so why not corn?

Roasting corn is probably the easiest and fastest way to cook corn.  You just pop it in an oven for 30 minutes and then it’s ready to eat.  Peel away the husk and the silk and enjoy.  This is perfect for cook outs, picnics and other large gatherings.

The RecipeCook It!
Roasted Corn on the Cob
 
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Roasting corn in the oven brings out its natural sweetness. There's no need for butter or salt with this tasty corn.
Author:
Serves: 4
Ingredients
  • 4 Ears of Corn in their Husks
Instructions
  1. Preheat the oven to 375
  2. Trim the tops of the corn and trim away any leaves that are unwieldy. Do not remove the husks.
  3. Place the corn directly on the racks of the oven and cook for 30 minutes.
  4. Remove from the oven, peel and enjoy!
Tips and TricksTips and Tricks

You can apply this method to the grill for your next cookout.  Simply put the corn – husks and all – over indirect heat and cook for 20 – 30 minutes until it’s cooked through.

Feed the FreezerFeed the Freezer

The best part about planting your own vegetable garden is that you can put plenty of fresh veggies in the freezer for the winter months.  A crucial step in freezing fresh vegetables is blanching (putting in boiling water for a short time) before freezing.  This stops enzymes from breaking down the food in the freezer.

  • In a large pot, bring salted water to a boil.
  • Put fresh vegetables in the boiling water for 2 – 5 minutes until they are still a bit crispy.
  • Drain vegetables and immediately put in a bowl of ice water to stop the cooking.
  • Place into freezer bags or containers and store for 6+ months.
Fun FactsFun Facts
  • The US produces about 40% of the world’s corn on over 90 million acres of land.
  • The ear of the corn stalk (the part we eat) is the flower of the plant.
Categories
Featured Side Dishes

Green Beans with Pecans and Bacon Vinaigrette Dressing

Green Beans with Pecans and Bacon
Time15 min

side_070414_greenbeans

BackgroundBackground

It’s the Fourth of July weekend and tonight we’re headed to the Charter Amphitheater in Greenville to watch the Greenville Symphony Orchestra, cannon firings, and fireworks!  You can bring a picnic to the event and I’ve been on a green bean kick lately so I made some green beans with pecans and a bacon vinaigrette.  I am serving it cold and it has dressing so you could even call it Green Bean Salad with Pecans and Bacon Vinaigrette Dressing.

Trim the beans.
Trim the beans.

The only real prep work you need to do for this is to snap the ends of the beans where the stems are off.  We used to do this while watching movies when we got a lot out of the garden when I was a kid – it’s a bit tedious but necessary.  You can use a knife or scissors if you want but I don’t think it goes any faster.

The RecipeRecipe
Green Beans with Pecans and Bacon Vinaigrette Dressing
 
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Recipe type: Sides
Serves: 4 - 6
Ingredients
  • 2 lb Fresh Green Beans, Trimmed
  • 1 Cup Pecan Halves
  • 1 Slice Thick-Cut Bacon, Cooked and Crumbled
  • 2 Tbs Bacon Drippings
  • ¾ Cup Olive Oil
  • ¼ Cup Apple Cider Vinegar
  • 4 tsp Brown Sugar
  • 1 tsp Dijon Mustard
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper
Instructions
Cook the Beans
  1. Bring a large pot of salted water to a boil on high heat
  2. When the water is boiling, add the trimmed green beans, return to a boil and cook for 4 – 5 minutes. The beans should be bright green, still have some firmness to them, and not be mushy or limp.
  3. Drain the beans in a strainer, rinsing under cold running water to stop the cooking.
  4. Spread the beans on a towel to dry

Toast and Chop the Pecans
  1. Toast the pecans in a dry pan over medium heat for about 4 – 5 minutes (I do this at the same time I’m cooking the beans). Make sure you keep them moving by tossing them every 30 seconds or they will burn. They’re done when they smell nutty and no longer taste raw.
  2. Remove pecans from the heat and coarsely chop.

Make the Dressing
  1. Combine crumbled bacon, bacon drippings, olive oil, vinegar, brown sugar, mustard, salt and pepper in a mason jar and shake vigorously to combine into an emulsion.

Put it All Together!
  1. Toss the beans, pecans and dressing together in a large bowl and serve. If the dressing separates before you’re ready to put the salad together, give it another shake!
Tips and TricksTips and Tricks
Separate beans, dressing and nuts for travel.
Separate beans, dressing and nuts for travel.

If you’re serving this immediately, you can toss everything together in a big bowl and put it on the table.  If you’re not serving it immediately, separate the beans, pecans and dressing and put them all together right before serving.  This is a great make-ahead dish that will last for a couple of days in the refrigerator, making it perfect for picnics, potlucks, and parties!

Feed the FreezerFeed the Freezer

Green Beans
Green beans freeze really well and will last for a long time in the freezer.  If you find a good sale on beans during the summer, it’s definitely worth buying extra and putting them up for the winter months.

  • After draining, shocking (getting them cold to stop the cooking) and drying on a paper towel, put the beans on a sheet pan in a single layer and place in the freezer.
  • Once they’ve frozen, transfer them to a freezer bag and label with the frozen date.  They should keep for 6+ months.
  • To make this salad, thaw the beans in the refrigerator and toss with the dressing and pecans.  You can also use the frozen beans in your favorite recipes straight out of the freezer.

Pecans
The pecans will also last for 6+ months in the freezer.  Wrap them really well in a freezer bag or vacuum seal them and toss them in the freezer as is!

Dressing
The dressing won’t freeze well, but that’s ok because it’s quick and easy to make.

Fun FactsFun Facts

The countries of India, Canada, Turkey, Australia, Nepal, the United States, Bangladesh, and China are the world’s top producers of beans.