Archive of ‘Vegetable Dishes’ category

Cauliflower Rice with Parmesan and Garlic

One of the foods trending recently is “cauliflower rice”, which is a healthy side dish for those wishing to avoid some of the carbs and starches found in “regular” rice (and a great way to get more veggies onto dinner plates). I recently found a recipe for Cauliflower Rice with Parmesan and Garlic, and decided to check it out.Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!
The dish is called “rice” because a head of cauliflower is processed in a food processor (or by using a box grater) so that the florets become small enough that they LOOK like rice.  The cauliflower is then cooked and served. This recipe adds a bit of flavor to the cooked “rice” by means of fresh grated Parmesan cheese, minced garlic and butter.

It’s very easy to make this side dish. If you’ve been curious like I was as to how to make it, give this simple recipe a try and see for yourself!  Here’s how to make it:

To “rice” the cauliflower, remove outer leaves and core from a medium sized head of cauliflower. Cut the cauliflower into small florets.

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

Place the florets into a food processor (with blade attachment).  Pulse several times until the cauliflower florets are small like grains of rice. If you do not own a food processor, no problem… simply use a box cheese grater and grate into small rice sized pieces!

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

Melt butter in a large skillet or saucepan on medium-low heat. Add minced garlic and continue to cook, stirring constantly, for 2-3 minutes, so that the garlic flavor is infused into the melted butter. It is important NOT to burn the garlic, so keep an eye on it!  Add the “riced” cauliflower to the skillet, stir, and turn the heat up to medium-high.

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

Sprinkle grated Parmesan cheese on top and stir well, to combine. Cook cauliflower for about 5 minutes, or until cauliflower is tender, stirring often.  Season with salt and pepper, to taste. I added in some dried parsley at this point, as well. Stir to completely mix all ingredients, and reheat, if necessary to serving temp.

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

Pour the rice into a serving dish, garnish with chopped fresh parsley and additional Parmesan cheese, if desired.  Serve hot.

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

Hope you will consider trying this recipe for cauliflower rice.  It fools the eye because it LOOKS like rice on the plate, but tastes like cauliflower (with some seasonings)!  What a great way to get more veggies onto the ol’ dinner plate, right?  Have a great day!

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

Recipe Adapted From: http://kirbiecravings.com/2016/05/garlic-parmesan-cauliflower-rice.html

Cauliflower Rice with Parmesan and Garlic
 
Prep time
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Total time
 
As Prepared By:
Serves: 4 cups
Ingredients
  • 1 medium head of cauliflower (will yield approx. 4 cups of cauliflower "rice")
  • 4 Tablespoons butter
  • 4 garlic cloves, minced
  • ½ cup shredded Parmesan cheese
  • Dried parsley (just a shake or two)
  • Salt and pepper, to taste
  • Fresh chopped parsley for garnish (optional)
  • Parmesan cheese for garnish (optional)
Directions
  1. To "rice" the cauliflower, remove outer leaves and core from a medium sized head of cauliflower. Cut the cauliflower into small florets. Place florets into a food processor (with blade attachment). Pulse several times until florets are small, like grains of rice. No food processor? Use a box cheese grater and grate into small rice sized pieces!
  2. Melt butter in a large skillet or saucepan on medium-low heat. Add minced garlic and continue to cook, stirring constantly, for 2-3 minutes, so the garlic flavor is infused into butter. It is important NOT to burn the garlic, so keep a good eye on it! Add "riced" cauliflower to skillet, stir, and turn heat to medium-high.
  3. Sprinkle grated Parmesan cheese on top and stir well, to combine. Cook cauliflower for about 5 minutes, stirring often, until cauliflower is tender. Season with salt and pepper (to taste) and dried parsley. Stir to combine all ingredients, and reheat if necessary, to serving temp.
  4. Transfer the rice to a serving dish, garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve hot.

Here’s one more to pin on your Pinterest boards!

Cauliflower Rice with Parmesan and Garlic / The Grateful Girl Cooks!

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Brussel Sprouts with Bacon and Mushrooms

If you like trying new vegetable dishes, I’m pretty sure you’re gonna LOVE this simple and delicious side dish recipe for Brussel Sprouts with Bacon and Mushrooms, which we enjoyed with our dinner recently!Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!
I grew up not liking brussel sprouts at all, but as an adult I have really come to love them… pan-seared, roasted, steamed… practically every way they can be prepared. For this particular recipe I decided to try pan-searing brussel sprouts with a small amount of thick-cut bacon, then added sliced mushrooms, shallots, salt, pepper, minced garlic, and finished them with just a touch of butter. The results? DELICIOUS! Here’s how to make them:

Chop up bacon (I use kitchen scissors-easy!) and add it to skillet. Cook on medium heat 2-3 minutes, until it is about 1/2 way done.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Add brussel sprouts that have been cut in half.  Continue to pan-sear the brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet if necessary).  Lightly season the veggies with salt and pepper.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Continue cooking until the brussel sprouts begin to soften (3-4 minutes), flipping half way through cooking time.  Add 3 Tablespoons water to pan, and cook until water has cooked away.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add a tiny pat of butter, and stir until butter has melted and coated veggies (**Butter is completely optional, but does add a bit more flavor… just sayin’).

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Remove pan from heat, season with additional salt and pepper (if necessary – to taste), then serve.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

The bacon will be fully cooked , the brussel sprouts tender, and there will be a whole lot of flavor going on!

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

This is a very simple yet tasty side dish to prepare.  I hope you will consider trying these… it’s just another way to get some yummy veggies onto that dinner plate. Plus… everything’s better with bacon, right?  Have a great day!

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Brussel Sprouts with Bacon and Mushrooms
 
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Pan-seared brussel sprouts are enhanced by adding bacon, mushrooms, shallots, and garlic, making this simple veggie side dish come alive!
As Prepared By:
Recipe type: Side Dish
Serves: 2 servings
Ingredients
  • 10 Brussel Sprouts (approx. 5 per person), cut in half (and stem removed)
  • 1-2 slices thick cut bacon, chopped into small pieces
  • Olive oil (only if necessary due to low bacon dripping residue in skillet)
  • salt & pepper, to taste
  • 3 Tablespoons water
  • 4-6 mushrooms, sliced
  • 1 teaspoon finely chopped shallots
  • ½ teaspoon minced garlic
  • 1 teaspoon butter
Directions
  1. Add chopped bacon to medium skillet. Cook on medium heat until about ½ way done. (do not drain bacon drippings).
  2. Add brussel sprouts that have been cut in half (and de-stemmed). Continue to pan-sear brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet only if necessary). Lightly season brussel sprouts with salt and pepper.
  3. Continue cooking until brussel sprouts begin to soften (3-4 minutes), flipping over half way through cooking. Add 3 Tablespoons water to skillet; cook until water has cooked away.
  4. Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add butter, and stir until butter has melted and coated veggies. (Note: Butter is completely optional, but adds good flavor)
  5. Remove pan from heat, season with additional salt and pepper (if needed), then serve.

 

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Tomato, Basil and Three Cheese Tart

I recently made a delicious and colorful Tomato, Basil and Three Cheese Tart. I found a recipe on Pinterest from a favorite blogger, tweaked the recipe very slightly, and enjoyed the results very much!Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks
The recipe features a delectable (pat in the pan) crust, and is filled with quiche-style filling, with fresh mozzarella cheese, Parmesan cheese, and Ricotta cheese, plus fresh basil leaves, Italian spices, and is beautifully “crowned” with beautiful tomato slices for that pop of flavor and color!  Believe it or not, the recipe was not too hard to make, either! This dish is perfect for breakfast, lunch OR dinner. I think it would be fabulous to serve at a brunch!

Here’s how you make this delicious tart:  Preheat your oven to 410 degrees F.  Place butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.  Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom).

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!
Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair any cracks in crust after baking).  Pierce the crust all over with the tines of a fork. Press the sides of the crust in the pan to help reinforce the crust. I used a fork to do this. Bake crust at 410 degrees for 15 minutes (until golden in color).  Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool.  Reduce oven temperature to 375 F. Place a long baking sheet into the heated oven (for later).

NOTE*** — I only had a 9 inch tart pan, so as you can see from my photos, I used the extra crust for two little tarts as well, then just divided the filling between the tarts. (The smaller crusts took a bit less time to cook).

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

While you are baking crust or waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.  While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.

Remove tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. (When you slightly wiggle the tart pan, the filling no longer “jiggles” back and forth). Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

This is how they looked when they first came out of the oven. I already had taken the tart pan off the small ones, as they had cooked and cooled enough before the large tart was done. Aren’t they gorgeous???

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

I kinda like the little bitty ones… they would be perfect to serve at a brunch!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

The tart can be served hot (after it rest for 10 minutes), or at room temperature. Either way is wonderful. Wrap leftovers well; will keep for several days if refrigerated.

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

I hope you will consider trying to make this delicious tart, I loved being able to use fresh tomatoes and basil from our garden to make it! It was wonderful to have this tart hanging around in our refrigerator for a few days; it was so easy to grab a slice for lunch or breakfast!

Have a blessed day… we got a new puppy yesterday, so I am up to my eyeballs in “PUPPY” stuff. So tired, yet so very thankful for our new furry bundle of JOY!

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!

Recipe Adapted From: http://thecafesucrefarine.com/2016/06/tomato-basil-fresh-mozzarella-tart/

Tomato, Basil and Three Cheese Tart / The Grateful Girl Cooks!Recipe Source: http://thecafesucrefarine.com/2016/06/tomato-basil-fresh-mozzarella-tart/

Tomato, Basil and Three Cheese Tart
 
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Enjoy this delicious and colorful tart (with tomatoes, fresh mozzarella, ricotta and Parmesan cheeses and fresh basil) for breakfast, lunch or dinner.
As Prepared By:
Recipe type: Entree
Serves: 8 servings
Ingredients
For crust:
  • 6 ounces butter
  • 2 Tablespoons oil (non-flavored oil)
  • 6 Tablespoons water
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 cups, plus 2 Tablespoons all-purpose flour
For tart filling:
  • 4 large eggs (room temp)
  • 1 cup ricotta cheese (room temp)
  • ⅓ cup Parmesan cheese (grated)
  • 1 cup half and half
  • 1 teaspoon Italian seasoning (dried)
  • ½ teaspoon salt
  • ¼ cup small, fresh basil leaves
  • 10-15 small colorful tomatoes (I used a combo of Romas and various color cherry tomatoes)
  • 8 ounces fresh mozzarella cheese, grated
  • Olive oil (to lightly brush on tomato slices prior to baking)
  • Salt and pepper, to sprinkle on tart before final bake
Directions
To make the crust:
  1. Preheat your oven to 410 degrees F. Place the butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.
  2. Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom). Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair cracked crust after baking).
  3. Pierce the crust all over with the tines of a fork. Press the sides of the crust in the pan to help reinforce the crust. I used the fork to do this. Bake at 410 degrees for 15 minutes (golden in color).
  4. Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Put a long sheet pan into the oven to heat up.
  5. While you are waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.
  6. Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.
  7. Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese. Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.
  8. While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil.
  9. Remove tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. (When you slightly wiggle the tart pan, the filling no longer "jiggles" back and forth). Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving. The tart is also delicious when served at room temperature!
Notes
Note: FYI- Original recipe called for ½ cup small fresh basil leaves. I made the tart the first time with that measurement, but I found I actually prefer LESS basil flavor in the tart, so have adjusted the quantity down to ¼ cup small basil leaves for my version.

 

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Lemony Chickpea Salad

I collect cookbooks, and love adding new ones to my collection. I was fortunate enough to buy a couple cookbooks with gift cards I received for Christmas. I found this super quick and light recipe for Lemony Chickpea Salad in one (by Cooking Light), and decided to give it a try… less than 5 minutes later I had this simple, yet great tasting, healthy side dish!Lemony Chickpea Salad / The Grateful Girl Cooks!

This recipe is healthy, and so very simple to make in just a couple minutes!  First, drain and rinse a can of chickpeas (garbanzo beans). Did you know chickpeas are from the legume family, and are a great source of healthy protein, dietary fiber, and contain numerous vitamins and minerals?

Lemony Chickpea Salad / The Grateful Girl Cooks!

Place chickpeas in a serving bowl. Add olive oil, fresh lemon juice, chopped fresh parsley, minced garlic, and crushed red pepper. Stir to fully combine chickpeas with dressing.

Lemony Chickpea Salad / The Grateful Girl Cooks!

That’s it! See how easy that was! Garnish with a lemon slice and a fresh sprig of parsley, if desired.  Serve salad at room temperature for best taste!

Lemony Chickpea Salad / The Grateful Girl Cooks!

Have a fantastic day!  I am choosing today to be thankful for the many blessings in my life, those seen and unseen, mercifully provided by the God I love with all my heart.

Lemony Chickpea Salad / The Grateful Girl Cooks!

Recipe Source: The cookbook “Cooking Light Fresh Food Fast Weeknight Meals”, published by Oxmoor House, Inc., 2010, page 62.

Lemony Chickpea Salad
 
Prep time
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Quick, easy and healthy side salad, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.
As Prepared By:
Serves: 4 servings
Ingredients
  • 1 (15) ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon fresh parsley, chopped
  • 1 garlic clove, minced
  • ⅛ teaspoon crushed dried red pepper
Directions
  1. Place drained chickpeas into small serving bowl.
  2. Add lemon juice, olive oil, chopped parsley, minced garlic and crushed red pepper.
  3. Stir very well, to fully combine ingredients.
  4. Serve at room temperature. (If you are making this ahead of time, cover and refrigerate. Remove from refrigerator half an hour before serving, to allow olive oil in recipe to liquefy again!).
  5. Enjoy this light and healthy side salad.
Notes
Recipe makes approx. 4 (1/2 cup) servings, but is EASILY doubled.

 

 

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Summer Vegetable Tian

There are a lot of fantastic Summer veggies coming into season right now. This Summer Vegetable Tian is a GREAT way to simply & creatively serve fresh veggies to those you love!Summer Vegetable Tian / The Grateful Girl Cooks!
The recipe serves 6, and is very inexpensive to make (especially if you have a backyard garden like me, and are bursting with harvested zucchini, onions, yellow squash and tomatoes about this time of year)!  If you have ONE onion, ONE zucchini, ONE yellow squash, ONE potato, and ONE tomato, then you have almost everything you will need to make this great side dish!

Here’s how you make this beautiful, delicious dish:  Start by sautéing the diced onions and minced garlic in olive oil for a few minutes. Note: I added garlic during the last minute of cooking, so it wouldn’t burn or become bitter.

Summer Vegetable Tian / The Grateful Girl Cooks!

Spread softened butter on the bottom and sides of a baking dish (again… playing with your food).

Summer Vegetable Tian / The Grateful Girl Cooks!

Spread the cooked onions and garlic on the bottom of the dish.

Summer Vegetable Tian / The Grateful Girl Cooks!

Alternating veggies, stack the sliced vegetables in the dish vertically until dish is filled. (You will notice there won’t be as many tomato slices as everything else- no worries, just add them in.  Have fun playing with your food!  Season the veggies generously with salt and pepper, then add dried thyme.

Summer Vegetable Tian / The Grateful Girl Cooks!

Cover the baking dish with aluminum foil, and place the pan in a preheated 400 degree oven. Bake veggies for 30 minutes, then take the foil off the dish, cover the top of the veggies with the shredded Parmesan cheese, then continue baking for another 15-20 minutes. This is what they looked like when I removed the foil. (oops-forgot to take a picture after adding shredded cheese to the top after this!)

Summer Vegetable Tian / the Grateful Girl Cooks!

When done, the Parmesan cheese will be melted and light brown in color, and the veggies will be cooked through.  Remove baking dish from oven, and serve while hot!  I found it easiest to remove a “serving sized section” of veggies using a spatula to keep them together in a compact, colorful line.

Summer Vegetable Tian / The Grateful Girl Cooks!

On the plate, and ready to eat! I served this vegetable side dish with Baked Dover Sole Rollatini, but it would be a great side dish for a variety of main courses!

Summer Vegetable Tian / The Grateful Girl Cooks!

I don’t think you can EVER go wrong with fresh vegetables on the table! The alternating colors displayed so beautifully made it a very appetizing looking dish. The vegetables tasted wonderful, too, so I will definitely be making this again! Have a blessed day!

Summer Vegetable Tian / The Grateful Girl Cooks!

Recipe Source:  http://www.budgetbytes.com/2011/08/summer-vegetable-tian/

Summer Vegetable Tian
 
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Delicious and colorful baked vegetable side dish, featuring zucchini, yellow squash, potato, tomato, herbs and Italian cheese.
As Prepared By:
Recipe type: Side Dishes
Serves: 6 servings
Ingredients
  • 1 medium sized brown onion, diced
  • 2 cloves garlic, minced
  • 1 Tablespoon olive oil
  • 1 medium sized zucchini, thinly sliced
  • 1 medium sized yellow squash, thinly sliced
  • 1 medium potato, thinly sliced
  • 1 medium tomato, thinly sliced
  • 1 teaspoon dried thyme
  • Salt and Pepper (to taste)
  • 1 cup shredded Italian Cheese (I used shredded Parmesan)
  • Non-stick spray (or softened butter), for pan. I used butter!
Directions
  1. Preheat your oven to 400º F. While oven is preheating, dice the onion (finely) and mince the 2 cloves of garlic. Heat olive oil in skillet on medium heat. Add onions; sauté them for 4-5 minutes, or until soft and translucent. Add garlic the last minute of cooking, so as not to burn it. Set aside.
  2. THINLY slice zucchini, yellow squash, potato and tomato. It is best if these vegetables are all about the same circumference around, for uniformity.
  3. Spray an 8x8 baking dish with non-stick spray or coat bottom and sides of pan with softened butter (I used butter!). Place the cooked onions and garlic on the bottom of pan, spreading evenly.
  4. Evenly stack the thinly sliced vegetables vertically in dish (alternating veggies) to form a long line of colorful veggies in the pan. When one row is done, start another row, until all veggies have been distributed. (Think of this as playing with your food!)
  5. Once vegetables are arranged in dish, season them liberally with salt and pepper, then add thyme.
  6. Cover baking dish with aluminum foil; Bake at 400 degrees for 30 minutes. Take the foil off the dish, cover the tops of the veggies with shredded Parmesan cheese, then continue cooking (uncovered) for an additional 15-20 minutes (until the cheese turns light brown).
  7. Remove pan from oven, and serve! Enjoy!
Notes
I found it is easiest to serve the veggies by lifting a "section" out of the baking dish with a long spatula. That keeps the veggies together in a compact, colorful line.

 

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Skillet Zucchini, Mushrooms And Peppers With Parmesan

You know how Moms always say “EAT YOUR VEGETABLES!”?  Well… I AM a Mom, and I still have to tell myself this all the time! I’m always looking for new ways to make veggies more appealing!  So here’s a quick & tasty side dish for Skillet Zucchini, Mushrooms and Peppers With Parmesan.Skillet Zucchini, Mushrooms And Peppers With Parmesan / The Grateful Girl Cooks!
Sometimes it’s nice to get out of the “vegetable rut” and cook a new combination of veggies for taste and color of the dish, for a change! Here’s how easy it is to make this side dish:

Melt 1 teaspoon butter in skillet. Add chopped red onion and sliced mushrooms; sauté on medium heat for 3-4 minutes, until mushrooms have softened, and are cooked through.

Skillet Zucchini, Mushrooms And Peppers With Parmesan / The Grateful Girl Cooks!

Add sliced zucchini and red pepper to the skillet. I kept the mushrooms in the skillet, but moved them to the side while cooking zucchini.  Continue cooking and and stirring this mixture for 4-5 minutes until zucchini is cooked through (but not too soft).

Skillet Zucchini, Mushrooms And Peppers With Parmesan / The Grateful Girl Cooks!

Add minced garlic to the veggies; cook for an additional minute, stirring often. Do not let the garlic burn. Season vegetables with salt, pepper, and oregano to taste.

Skillet Zucchini, Mushrooms And Peppers With Parmesan / The Grateful Girl Cooks!

When done, pour the sauteéd vegetables into a serving bowl. Finely grate fresh Parmesan cheese over the top of the vegetables while they are still hot, so it melts.

Skillet Zucchini, Mushrooms And Peppers With Parmesan / The Grateful Girl Cooks!

Serve this simple dish while it is still hot… and enjoy! It’s a nice combination of vegetables, and the colors make it more tempting to want to dig in! I enjoyed creating and eating this vegetable dish, and the recipe can be EASILY doubled. Sometimes it’s more fun to have a mixture of colorful, tasty veggies than to just have a lump of broccoli on the plate. Amen!

Skillet Zucchini, Mushrooms And Peppers With Parmesan / The Grateful Girl Cooks!

Skillet Zucchini, Mushrooms And Peppers With Parmesan
 
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Quick and tasty side dish featuring pan sauteéd zucchini, mushrooms and red bell peppers, topped with freshly grated Parmesan cheese.
As Prepared By:
Recipe type: Vegetables
Serves: 2-3 servings
Ingredients
  • 1 teaspoon butter
  • 1 cup sliced mushrooms
  • ¼ cup red onions (chopped)
  • 1 large green zucchini (or 2 medium sized), sliced
  • ½ cup red bell pepper (sliced or chopped)
  • 1 Tablespoon minced garlic
  • Salt and Pepper, to taste
  • ¼ teaspoon dried oregano
  • Fresh Parmesan cheese (finely grated- amount is your choice!)
Directions
  1. Melt butter in skillet. Sauté sliced mushrooms and red onion on medium heat for 3-4 minutes.
  2. Move mushrooms to side of skillet; add sliced zucchini and red bell pepper. Cook zucchini, etc. for 4-5 minutes, or until zucchini has softened slightly , but is not "soggy". Add minced garlic to pan. Stir to combine. Cook for additional minute, stirring often. Do not let garlic burn.
  3. Season with salt, pepper and oregano, to taste. Remove mixture to serving dish. Immediately grate fresh Parmesan cheese over the top of the hot veggies. Serve... and enjoy!

 

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Garlic Infused Roasted Asparagus

There’s nothing like the abundance and great taste of fresh asparagus in the Springtime! It’s especially tasty when it is Garlic Infused Roasted Asparagus! Roasted in the oven, with garlic infused olive oil flavor… YUM!Garlic Infused Roasted Asparagus / The Grateful Girl Cooks!
I love fresh asparagus, either steamed or roasted, but roasting it is my favorite way to make it.  It’s very simple to make this delicious vegetable side dish. Here’s how you make it:

Add olive oil to a small skillet. Turn heat to medium.  Lightly smash 3 medium sized garlic cloves (if small, use 4). Remove the peel, then add the smashed cloves to the oil in skillet. Cook until the oil starts to get bubbly around the garlic pieces. Once it starts bubbling, turn the heat down to LOW. Continue cooking until it gets heated through, but do not let the garlic turn brown or burn (if you overcook the garlic it will become very bitter tasting!)

Garlic Infused Roasted Asparagus / The Grateful Girl Cooks!
Once the oil is heated through, remove the garlic from the oil; discard garlic. Trim the thick bottom ends off of each asparagus stalk (I snap the ends). Arrange them in a single layer on a large baking sheet. Pour the garlic infused olive oil over the asparagus.

Garlic Infused-Roasted Asparagus / The Grateful Girl Cooks!
Toss to fully coat asparagus, then season with the salt and pepper.

Garlic Infused Roasted Asparagus / The Grateful Girl Cooks!
Roast asparagus in a preheated 450 degree oven for a total of 12-15 minutes (time varies, depending on size of asparagus stalks! Keep an eye on them at the 10 minute mark- I once forgot to check on them (got really busy in the kitchen), and because they were teensy, tiny stalks, I killed them. True story! With dinner guests in attendance… oh the horror!).

After the asparagus has cooked for 6 minutes (halfway through cooking time), flip the asparagus over to the other side, and continue baking for the remainder of baking time.   See how the asparagus has begun to roast up in the photo below? This is a good thing!

Garlic Infused Roasted Asparagus / The Grateful Girl Cooks!
Once the asparagus is done, remove from oven. It’s ready to serve! The asparagus is fantastic with a bit of shaved Parmesan cheese on top, too! (When I took these photos I was making this for a meal with a Vegan in attendance (no dairy!), so I left the fresh Parmesan curls off as a garnish), but trust me… it’s delicious BOTH ways!

It’s a gorgeous day here in the great Pacific Northwest, so I’m gonna head outside in the fresh air and sunshine while it’s here!  Have a fantastic day!

Garlic Infused Roasted Asparagus / The Grateful Girl Cooks!

Garlic Infused Roasted Asparagus
 
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Oven roasted fresh asparagus, lightly flavored with garlic infused olive oil... yum!
As Prepared By:
Recipe type: Side Dish
Serves: 6 servings
Ingredients
  • 2 bunches fresh asparagus, thick ends trimmed
  • 2½ Tablespoons olive oil
  • 3 medium sized garlic cloves (4, if small), lightly smashed, then peeled.
  • approx. ½ teaspoon salt and ½ teaspoon black pepper
  • Freshly shaved Parmesan cheese curls, if desired, for garnish
Directions
  1. Preheat oven to 450 degrees.
  2. Smash and peel garlic cloves. Add them to olive oil in a small skillet. Heat oil on a MEDIUM heat. Once the oil around the cloves begins to bubble up a bit, make sure to turn the heat down to LOW. Cook until heated through, but be careful not to brown or burn the garlic (cause it makes the garlic have a bitter taste-not good!). Remove from heat; discard the garlic cloves.
  3. Place the trimmed asparagus stalks onto a large baking sheet, in a single layer. Pour the infused olive oil over the asparagus. Toss gently to fully coat with the oil, then season with salt and pepper.
  4. Bake in preheated 450 degree oven for 6 minutes. Flip the asparagus over, and cook for an additional 6-8 minutes, until roasted through. Check the stalks to ensure you do not overcook them (last half of cooking time will vary, due to various sizes of asparagus stalks).
  5. Serve while hot. Garnish with freshly shaved Parmesan cheese curls, if desired.

 

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Roasted Delicata Squash with Maple and Sage

Have you ever tried Delicata Squash before? The truth is, I had never even HEARD of delicata squash before I saw a recipe on Pinterest that I wanted to try. So I bought two of them at the grocery store and made this wonderful side dish… Roasted Delicata Squash with Maple and Sage! It was really GOOD.Roasted Delicata Squash with Maple and Sage / The Grateful Girl Cooks!
I did a little research on this cylinder shaped winter squash via Wikipedia. They are between 6-8 inches long, cream-colored with stripes, have a very thin rind, and belong to the same species as zucchini, pattypan squash, and yellow crookneck squash. It’s believed they were first introduced to North America in 1894, and are a good source of fiber and potassium. Now, don’t you feel much more intelligent now that your brain is packed with all that squash knowledge? Ha Ha!

I used two delicata squash for this recipe (which makes 4-6 servings). The recipe is easily cut in half or doubled (to fit your serving size needs).

Rosted Delicata Squash with Maple and Sage / The Grateful Girl Cooks!

Each squash was sliced in half, lengthwise. Scoop out the seeds with a spoon. Slice off the ends of each squash half. They should look like this when done (this picture was taken before ends were cut off)…

Roasted Delicata Squash with Maple and Sage / The Grateful Girl Cooks!

After both ends of each squash half were sliced off, each half was then cut into one inch thick slices. I put the slices in a bowl, and tossed them with olive oil and salt. The slices were then placed on a foil covered baking sheet, and baked for 10 minutes. Definitely use aluminum foil under the squash. It will make clean up so much easier!!!

Roasted Delicata Squash with Maple and Sage / The Grateful Girl Cooks!

After 10 minutes, I flipped the pieces of squash over. Can you see how the squash is caramelizing from the roasting? This is good. Continue baking the squash for another 15 minutes (or until tender- use a knife or fork to test).

Roasted Delicata Squash with Maple and Sage / The Grateful Girl Cooks!

While those pretty squash slices are roasting, you can make the Maple Sage sauce. Heat butter, real Maple syrup and sage in a pan or skillet for a few minutes (this will help the maple and sage to permeate the butter with wonderful flavor!).

Roasted Delicata Squash with Maple and Sage / The Grateful Girl Cooks!

When the squash is done, I removed it from oven and placed it into a heatproof bowl. Then the Butter, Maple & Sage sauce was drizzled over the squash. I carefully gave it a quick stir to coat everything, then placed it onto a serving platter, and served it while hot!

Roasted Delicata Squash with Maple and Sage / The Grateful Girl Cooks!

It looks good… and more importantly, it TASTES great!

Roasted Delicata Squash with Maple and Sage / The Grateful Girl Cooks!

The rind is so thin, it is OKAY to eat it with this dish if you want!

Roasted Delicata Squash with Maple and Sage / The Grateful Girl Cooks!

I LOVE finding new side dishes to try. This side dish was very economical to make, as well (I paid .99 cents for each squash). Hope you will consider trying this recipe. It was really delicious.

Roasted Delicata Squash with Maple and Sage / The Grateful Girl Cooks!Recipe Source:  http://www.afamilyfeast.com/maple-sage-roasted-delicata-squash/

Roasted Delicata Squash with Maple and Sage
 
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Easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage.
As Prepared By:
Recipe type: Side Dish
Serves: 4-6 servings
Ingredients
  • 2 delicata squash (whole)
  • 3 Tablespoons olive oil
  • 2 teaspoons salt
  • 2 Tablespoons butter
  • 2 Tablespoons fresh sage (cut into pieces- may substitute 1½ Tablespoons dried sage)
  • 2 Tablespoons real Maple syrup
Directions
  1. Preheat your oven to 425 degrees.
  2. Wash the outside of the squash. Using a sharp knife, cut the squash in half from top to bottom. Scoop out the seeds with a spoon (discard the seeds).
  3. Cut off the ends of each squash half. Discard ends.
  4. Slice across the squash; cutting it into one inch slices. Leave the skins on (they are so thin, you can eat them, as well)
  5. Put the squash slices in a large bowl; drizzle with olive oil and salt. Mix well, to coat the squash.
  6. Place the squash on an aluminum foil lined baking sheet. Bake them at 425 for 10 minutes.
  7. Flip the squash over to other side and bake for 15 minutes (or until tender- test with a knife or fork).
  8. While squash is baking, make the sauce: Cook the butter, sage, and maple syrup for a few minutes in skillet or pan, to help the flavors of maple syrup and sage permeate the melted butter.
  9. When squash is done, drizzle with Butter/Maple and Sage sauce and stir to combine(I transferred them to a large bowl to do this!). Place glazed quash on serving platter, and serve while hot!

 

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Brown Butter Green Beans with Toasted Almonds & Red Peppers

If you need a delicious side dish, may I suggest this recipe for Brown Butter Green Beans with Toasted Almonds & Red Peppers? Easy…delicious…and perfect for any occasion.Brown Butter Green Beans with Toasted Almonds & Red Peppers / The Grateful Girl Cooks!
I made these green beans as one of the side dishes for our Thanksgiving meal, but they would be great as a side dish any time of year! The flavor imparted by the browned butter sets these apart… they truly are delicious! Here’s how easy they are to make:

Toast some sliced almonds in a dry skillet for about minutes, stirring occasionally. Be careful not to burn the almonds. Remove almonds from skillet; set on a paper towel to cool.

Brown Butter Green Beans with Toasted Almonds & Red Peppers / The Grateful Girl Cooks!

Cook the green beans in a pot of salted water (medium-high) for about 5 minutes.

Brown Butter Green Beans with Toasted Almonds & Red Peppers / The Grateful Girl Cooks!

Add in HALF of the chopped red peppers; cook for 1 minute. Remove pan from heat, and drain veggies. Set aside.

Brown Butter Green Beans with Toasted Almonds & Red Peppers / The Grateful Girl Cooks!

In a clean skillet, place 2 large Tablespoons butter. Cook on medium heat 2-3 minutes stirring frequently until the butter has browned. Do not burn butter.

Brown Butter Green Beans with Toasted Almonds & Red Peppers / The Grateful Girl Cooks!

Brown Butter Green Beans with Toasted Almonds & Red Peppers / The Grateful Girl Cooks!

Add cooked green beans, red peppers and HALF of the toasted almonds to the brown butter. Season with salt and pepper, to taste. Stir well, to coat everything with brown butter.  Continue to cook for 1-2 minutes, until fully heated through.

Brown Butter Green Beans with Toasted Almonds & Red Peppers / The Grateful Girl Cooks!

Pour into serving bowl. Garnish dish with reserved half of toasted almonds and red peppers (fresh, not cooked). Serve, and enjoy!

Brown Butter Green Beans with Toasted Almonds & Red Peppers / The Grateful Girl Cooks!

Have a wonderful day. Be kind to one another!

Brown Butter Green Beans with Toasted Almonds & Red Peppers / The Grateful Girl Cooks!Recipe Adapted From: http://www.acedarspoon.com/green-beans-with-brown-butter-and-toasted-almonds/

Brown Butter Green Beans with Toasted Almonds & Red Peppers
 
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This simple side dish of fresh green beans, with brown butter, toasted almonds and red peppers is sure to please!
As Prepared By:
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 1 pound fresh green beans (with ends trimmed)
  • 2 Tablespoons butter
  • ⅓ cup slivered almonds (toasted)
  • 3 Tablespoons chopped red pepper (divided)
  • Salt and Pepper, to taste
Directions
  1. Toast sliced almonds in a dry skillet (medium-high heat) for about 3 minutes, stirring occasionally. Remove almonds from skillet; set on a paper towel to cool.
  2. Bring pan of salted water to a full boil. Cook the green beans (medium-high) for 5-6 minutes.
  3. Add HALF of the chopped red peppers to the beans, and cook for 1 additional minute. Remove from heat, and drain. Set aside.
  4. In a clean large skillet, place 2 large Tablespoons butter. Cook on medium-high heat 2-3 minutes, stirring frequently until the butter has browned and gives off a nutty aroma. Do not burn butter.
  5. Turn heat to low. Add cooked green beans, red peppers and HALF of the toasted almonds to the brown butter. Stir well, to coat everything with brown butter. Season with salt and pepper, to taste. Continue to cook for 1-2 minutes, until fully heated through.
  6. Pour into serving bowl. Garnish dish with reserved half of toasted almonds and red peppers (fresh, not cooked). Serve, and enjoy!

 

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Roasted Butternut Squash with Cranberries, Honey & Feta

Are you on the search for new side dishes to serve during the holidays (or any old time, for that matter)? Well, here’s a sweet AND savory recipe for Roasted Butternut Squash with Cranberries, Honey & Feta.Roasted Butternut Squash with Cranberries, Feta & Honey / The Grateful Girl Cooks!
This is one gorgeous side dish to look at, and a very tasty side dish to accompany various meals. This dish has so many different flavors going on…roasted butternut squash, creamy saltiness of feta cheese, the “pop” of freshly roasted tangy cranberries, and of course, the sweetness from honey being drizzled over the top of all the ingredients. Whoa! I am really glad I tried this recipe!

The recipe is simple. Roast the butternut squash, add the fresh cranberries near the end of the roasting time, dish them up, garnish with the rest of the ingredients. That’s it… in a nutshell. Here’s what you do:

Get yourself a butternut squash. Got one? Okay.  You only need ONE, but here’s a photo of 2 (perhaps to inspire you to double the recipe if cooking for a small village?)

Roasted Butternut Squash with Cranberries, Feta & Honey / The Grateful Girl Cooks!
Peel and chop one butternut squash into small bite-sized cubes. (Peeling the squash is the toughest part of this recipe… really!)

Roasted Butternut Squash with Cranberries, Feta & Honey / The Grateful Girl Cooks!

Drizzle some olive oil onto a large baking sheet and put the cubed squash on it, turning cubes to coat with the oil.

Roasted Butternut Squash with Cranberries, Feta & Honey / The Grateful Girl Cooks!

Sprinkle squash cubes with salt and pepper, and give them another light drizzle of olive oil. Bake at 400 degrees for 25 minutes. Remove from oven, and add fresh cranberries. Return to oven and cook for 15 additional minutes.

Roasted Butternut Squash with Cranberries, Feta & Honey / The Grateful Girl Cooks!

Roasted Butternut Squash with Cranberries, Feta & Honey / The Grateful Girl Cooks!

When done, the cranberries should have popped a bit, and softened. Remove from oven, and spoon mixture onto serving dish.

Roasted Butternut Squash with Cranberries, Feta & Honey / The Grateful Girl Cooks!

Add a light dusting of cinnamon, then garnish with crumbled feta cheese. Drizzle honey over the top of the entire dish, then garnish with dried parsley!

Roasted Butternut Squash with Cranberries, Feta & Honey / The Grateful Girl Cooks!

Roasted Butternut Squash with Cranberries, Feta & Honey / The Grateful Girl Cooks!

That’s it! Serve the dish while hot… and enjoy the color and the variety of tastes in this simple side dish!

Roasted Butternut Squash with Cranberries, Feta & Honey / The Grateful Girl Cooks!

Have a fantastic day, friends. May God bless and keep you in and through all you do.

Roasted Butternut Squash with Cranberries, Feta & Honey / The Grateful Girl Cooks!Recipe Adapted from Jenn Laughlin: http://peasandcrayons.com/2014/11/honey-roasted-butternut-squash-cranberries-feta.html

Roasted Butternut Squash with Cranberries, Honey & Feta
 
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Sweet and savory side dish featuring a variety of flavors featuring butternut squash, cranberries, feta cheese, cinnamon and honey.
As Prepared By:
Recipe type: Side Dish
Serves: 6-8 servings
Ingredients
  • 1 large butternut squash (peeled and cut into bite-sized cubes)
  • 2 Tablespoons olive oil (divided)
  • Salt and black pepper (to season with)
  • 2 cups fresh (and not frozen) cranberries
  • ¼ cup feta cheese, finely crumbled
  • 3-4 Tablespoons honey
  • ground cinnamon, to taste
  • dried parsley (can also use fresh, if desired)-for garnish
Directions
  1. Before beginning, preheat your oven to 400 degrees F.
  2. Pour 1 Tablespoonful of olive oil onto a large baking pan (with edges). Spread.
  3. Pour the cubes of butternut squash onto oiled baking pan. Drizzle the cubes with 1 additional Tablespoonful of olive oil. Lightly season squash cubes with salt and pepper.
  4. Put the baking pan onto the middle rack in the oven. Roast the squash at 400 degrees for 25 minutes. Pull out pan; add the fresh cranberries to the roasting pan and put back in the oven. Continue cooking squash and cranberries for 15 additional minutes. When done, the cranberries will have softened, and will have popped (or burst) a bit.
  5. Remove baking pan from oven. Sprinkle squash lightly with cinnamon.
  6. Sprinkle the feta cheese all over the top of the squash.
  7. Drizzle the squash with honey (try to sprinkle evenly so all get that bit of sweetness).
  8. Taste. If you want it sweeter, add some more honey to the dish.
  9. Garnish with parsley. Serve hot, and enjoy!

 

 

 

 

 

 

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