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Archive for the ‘Vegetable’ Category

On the Docket– Week of June 18, 2012

Monday, June 18th, 2012

From now on, On the Docket will be posted first thing Monday mornings.  I generally cook for the week on Sundays, so I spend a lot of time menu planning over the weekend.  While it takes a lot of time, it’s something I love to do.  Saturday morning, while my husband went mountain biking with a friend, I watched the Food Network and perused all the recipes I’ve clipped, a few magazines, and a couple of cookbooks to pick out a few meals for the week.

A few things I already tried

Broccoli Parmesan Fritters: These were delicious!  Rather than mashing the broccoli with a potato masher, which oddly enough is one of the only kitchen gadgets I don’t own, I put the broccoli in a food processor and pulsed it a couple of times, for a few seconds for each pulse.  My broccoli was a little smaller but still recognizable, as the recipe calls for.  I’ll definitely be adding this recipe to my side dish repertoire.

Nutella Buttercream Frosting: I’ve been on a baking kick lately.  Each time I tell my mom about my baking adventures, she mentions Baked by Melissa, a cupcake shop in New York that specializes in miniature stuffed cupcakes.  Since we’ve been talking about these mini cupcakes so much, I decided to try my hand at making them.  More to come on what I tried.

A few recipes I’ve clipped

Baked Oatmeal:  I’m always looking for breakfasts that my husband and I can take with us to work.  I’ve seen a couple of baked oat meal recipes, and I think it’s about time to give it a try.

Lemon Basil Chicken Salad:  Chicken salad is one of my favorite summer lunches.  This one looks nice and light.  ‘Nuff said.

Grilled Salmon with Chilled Somen: My pantry is a disaster.  I have multiples of a couple items, some half full sauces, andthe remnants of a few ingredients that were purchased for one recipe.  One thing I’m trying to find a use for is a bottle of Ponzu sauce.  This recipe seems to fit the bill, so I’ll give it a shot.



Chicken with Black Bean Chipotle Sauce

Monday, February 21st, 2011

The following dish is really easy and pretty darn good for you.  The original recipe called for whole chicken breasts, but instead, I cut the chicken into small cubes.  I served this with polenta, and it was delicious!

1/2 onion, diced

2 cloves garlic, minced

14 ounce can blackbeans, rinsed

2 teaspoons ground chipotle pepper

1 cup chicken broth

1/2 cup diced tomatoes

1 teaspoon minced cilantro

1 teaspoon salt

1 teaspoon olive oil

2 tablespoons chili powder

4 chicken breasts, removed of excess fat and cut into 1/2 inch cubes

Spray a saucepan with cooking spray and saute the onions until translucent, about 8 minutes.  Add the garlic and saute until fragrant, about 45 seconds.

Add the black beans, chipotle, chicken stock, tomatoes, cilantro and salt.  Bring the mixture to a simmer and cook for 20 minutes, until thickened.  Remove from the heat and cool.

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Place the black bean mixture in a blender and puree until smooth.

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Combine the olive oil and chili powder in a small bowl.  Add the chicken and combine until the chicken is covered in the chili powder mixture.

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Heat a skillet, coated with cooking spray, over medium high heat.  Add the chicken, and saute until cooked through, about 10 minutes.

Serve the chicken with the black bean sauce.

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Roasted Chicken Breasts with Butternut Squash

Sunday, November 28th, 2010

I’m really bummed that I didn’t take pictures of this recipe, but I decided to post it anyway because it was delicious!  This is a really quick one dish meal for a weeknight.

The recipe suggests making foil pans for the chicken and squash, but I just used a 9×13 pan, with the chicken in the middle and the squash lining the sides of the dish.

Roasted Chicken Breast with Creamy Butternut Squash (Adapted from Cook by Jamie Oliver)

4 chicken breasts, cut in half

2 cloves garlic, minced

2 jalapenos, minced (I left the seeds in mine)

2 TBSP olive oil

1 TBSP oregano

salt and pepper

1 butternut squash, seeded and sliced

1/2 cup of cream

1/2 tsp grated nutmeg

Preheat the oven to 400 degrees.

Place the chicken breasts in a bowl.  Toss with olive oil, garlic, jalepeno, oregano, salt and pepper.

Place the chicken breasts in the middle of a 9×13 baking dish.  Line the dish with the butternut squash.  Pour the cream over the butternut squash, but avoid pouring it on the chicken.  Season the squash with the nutmeg.

Put the dish in the oven and roast until the chicken reaches an internal temperature of 165 degrees, about 40 minutes.

Serve and enjoy!


Grilled Potato Salad

Saturday, June 5th, 2010

Potatoes are my favorite side dish.  Sadly, if I’m torn between two items on a menu, one with a potato side dish and the other with something else, the potato is usually the tiebreaker.  Unfortunately, my husband is not a huge fan of my favorite side dish, so I’m always looking for a potato recipe he’ll eat.

The following recipe was a winner.  I came across this recipe a few summers ago when my husband picked up The Cook’s Illustrated Guide to Grilling and Barbecue, and it has since become a staple in our barbecue repertoire.

Grilled Potato and Arugla Salad with Dijon Mustard Vinaigrette (Adapted from The Cook’s Illustrated Guide to Grilling and Barbecue)

1 1/2 lbs. potatoes (my favorite potatoes for this recipe are red potatoes)


2 tbsp olive oil


1 tbsp rice vinegar

3 c arugula, sliced into ribbons

1 yellow bell pepper, cut into thin chunks

3 tbsp chives, minced

4 tbsp olive oil

2 tsp dijon mustard

1 shallot, minced

Bring 4 quarts of salted water to a boil.  While you’re waiting for the water to boil, cut the potatoes into slices and skewer the potatoes.

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Place the skewers in the boiling water and cook until the potatoes are tender, about 10 minutes.  Transfer the skewers to a baking sheet and coat the potatoes on all sides with olive oil, salt and pepper.

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Slide the potatoes onto a cutting board and cut the potatoes into smaller pieces.  Transfer to a bowl and combine with the remaining ingredients.

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Broccoli Cheddar Frittata

Wednesday, May 19th, 2010

I am a big fan of breakfast foods, and for as long as I can remember, my favorite breakfast choice has been eggs.  In fact, one of the earliest stories I have heard about myself involved eggs:  I was about 18 months old eating scrambled eggs in my high chair.  When I decided I was done, I started moving my hands from side to side, clearing the space in front of me.  I thought I was being helpful, but really, I was throwing egg all over the kitchen.

Though I still enjoy my eggs, I try not to throw them around the kitchen when I’m done.  The following is one of my favorite quick and easy breakfast recipes.  I usually make this over the weekend and send any remaining leftovers as breakfast at work for my husband and myself.  The leftovers reheat really well in the microwave.

Broccoli and Cheddar Frittata (adapted from Ellie Krieger’s The Food You Crave)

8 eggs (the original recipe calls for 4 eggs and 4 egg whites.  I’ve tried 6 eggs and 2 egg whites, and this last time, I used 8 whole eggs.  All turned out well)

2 tbsp water

2 tsp olive oil

1 small red onion, cut in half and then sliced thinly

2 cups chopped broccoli

salt and pepper

3 oz shredded cheddar cheese

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Heat the broiler.  I used the low setting on my broiler.

Combine the eggs and water in a medium bowl.  Season with salt and pepper.

In an ovenproof skillet, heat the oil over medium heat.  Add the onion and cook for about a minute.  Add the broccoli and cook for another 4 minutes.  (I had not previously cooked the broccoli, so this is the method I used.  The original recipe suggests 3 minutes for the onion, followed by another two minutes once the uncooked broccoli is added.)

Pour the egg mixture over the vegetables, covering them as evenly as possible.

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Cook until the egg mixture sets around the edges, about 8 minutes.  Sprinkle with the cheese.

Place the skillet under the broiler until the surface has set.  The top should be golden brown, about 3 minutes.

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Cut the frittata into wedges and serve!

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Brussels Sprouts Braised in Cream

Sunday, April 25th, 2010

When I was a kid, I just assumed that I didn’t like Brussels sprouts.  My family never ate this mysterious vegetable, so I just thought that like all those kids on TV that were threatened by these awful green things, that I would never eat them.

Clearly I had an unfounded hatred of a vegetable I had never eaten, and I’ve grown pretty fond of Brussels sprouts over the past few years.  The following recipe is pretty tasty, but it’s not the healthiest recipe I’ve ever tried.  It went really well with the steak au poivre and twice baked potatoes though!

Brussels Sprouts Braised in Cream (Adapted from The Way the Cookie Crumbles)

1 lb smal Brussels sprouts

1 c heavy cream



freshly grated nutmeg

Remove any discolored leaves from the Brussels sprouts.  Trim the stem ends with a knife.

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Bring the Brussels sprouts, cream, and salt to a boil in a large saucepan over medium-high heat.  Cover and simmer for about 10 minutes.  I stirred the mixture after 5 minutes to make sure the sprouts were evenly distributed.  After 10 minutes check to see if the sprouts are tender:  a knife tip inserted into the center of a sprout should not meet any resistance.  I cooked mine for a total of 15 minutes.

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Season with pepper and nutmeg.  Serve and enjoy!

If you would like the cream sauce to be a little thicker, the original recipe suggests transferring the sprouts to the oven to warm while continuing to simmer the sauce until it thickens, about 5 minutes.  When I made these, the cream sauce thickened significantly on the stove, so I skipped this step.


Twice Baked Potatoes

Monday, April 19th, 2010

To me, the only side dish for a good steak is an equally delicious potato.  Mashed, au gratin, baked- it doesn’t really matter to me; I love potatoes, so I’m not very picky.  When I recently suggested we have steak for dinner, my husband suggested twice baked potatoes as a side dish.

In the past, the twice baked potatoes I’ve made have been pretty dry.  When I tried this recipe, I was very happy with the results.  The potatoes were very moist, and the taste was fantastic

Blue Cheese and Chive Twice Baked Potatoes (adapted from Simply Recipes)

4 large russet potatoes

Olive Oil

1/2 cup sour cream

1/2 cup milk

2 tablespoons butter

1 tablespoon cream

1 cup crumbled blue cheese

1/4 cup chopped chives


Preheat the oven to 400 degrees.  Poke each potato with a fork and coat the potatoes with olive oil.  Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes until the potatoes are cooked through.

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Once the potatoes are cooled, slice the top third of the potato off lengthwise.  Using a spoon, coop out the insides, leaving about 1/4 inch of potato on the skin.

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In a bowl, mix the inside of the potatoes with the sour cream, milk, cream, and butter in a bowl.  Mash with a potato masher.  Mix in the blue cheese and chives.  Spoon the fillings into the potato shells.

Heat the oven to 350 degrees.  Bake the potatoes on a roasting pan for 20 minutes.

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