Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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34 posts tagged veggies

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Spicy Cheddar Scramble This was our delicious lunch! The potatoes, kale and strawberries were from our garden.  I like this dish a lot because it’s delicious, cheap and easy. In a skillet, 2 tblsp olive oil, add two or three diced potatoes and 1 minced shallot. Season with celery salt and pepper, and let them cook together until the potatoes start to get some color, about 3 or 4 minutes. Add 1 diced celery stalk, 1 diced red jalapeño pepper, 1 cup of fresh chopped kale. You could use any other veggies you might have on hand, like zucchini, onions, broccoli, cauliflower, carrots or summer squash. Cook until the potatoes are tender and other veggies are done to your liking. I like my potatoes cooked through, but the other vegetables crisp-tender.  Scramble 2 eggs per serving, add grated cheddar to the eggs. Push the vegetable hash to the side of the pan and add the eggs. Cook, stirring with a spoon or spatula, until they firm up and come together, then incorporate the veggies. Garnish with grated cheddar, paprika, fresh ground pepper and maybe a side of fresh fruit.  Yummy!

Spicy Cheddar Scramble

This was our delicious lunch! The potatoes, kale and strawberries were from our garden.  I like this dish a lot because it’s delicious, cheap and easy.

In a skillet, 2 tblsp olive oil, add two or three diced potatoes and 1 minced shallot. Season with celery salt and pepper, and let them cook together until the potatoes start to get some color, about 3 or 4 minutes. Add 1 diced celery stalk, 1 diced red jalapeño pepper, 1 cup of fresh chopped kale. You could use any other veggies you might have on hand, like zucchini, onions, broccoli, cauliflower, carrots or summer squash.

Cook until the potatoes are tender and other veggies are done to your liking. I like my potatoes cooked through, but the other vegetables crisp-tender. 

Scramble 2 eggs per serving, add grated cheddar to the eggs. Push the vegetable hash to the side of the pan and add the eggs. Cook, stirring with a spoon or spatula, until they firm up and come together, then incorporate the veggies.

Garnish with grated cheddar, paprika, fresh ground pepper and maybe a side of fresh fruit.  Yummy!

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Turkey Tacos with Red Jalapeño Salsa   Mmmm, tacos… These are better than anything you might get at a corner taco place. These are actually better than anything. I love tacos. Especially the kind with savory crumbled meat. However, chain restaurant food always makes me wonder, “What exactly did I just eat?” So, I like to make my own at home. That way I know what foods are in my food. In order to get the “all day cooked” taste of the corner tacos, I slow cook the lean ground turkey with olive oil, garlic, chili powder and other aromatics. Here’s how we made this: Add to a skillet a little olive oil, sauté one chopped shallot, 1 small chopped onion, 2 or 3 fresh chopped garlic cloves, and 1/2 red jalapeño pepper, seeded and minced. Season with celery salt and pepper. Add 1 lb free range ground turkey and sear until parts of it get golden brown. Break the ground turkey apart as it cooks with the aromatics. Once the meat is mostly cooked, deglaze the pan with 1/2 bottle of beer, drink the other half. Add 1 tsp ancho chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, a sprinkle of garlic powder, a sprinkle of onion powder, black pepper and salt and fresh chopped cilantro. Cover and turn the heat way down. Slow cook for about 40 minutes or more, stirring occasionally and adding more beer or stock as the liquid evaporates. Cook until very tender. Meanwhile, grate cheese (we used cheddar and queso fresco), chop lettuce (these were from our garden) chop tomatoes and avocado, slice lime wedges. I also like to make a little fresh hot salsa for this by combining some of the chopped tomato with the other half of the minced jalapeño pepper, salt & pepper, chopped cilantro and crushed garlic and lime or lemon juice. Heat oven to 350 and cook taco shells according package directions. These were organic blue corn taco shells. Assemble tacos with meat on the bottom, tomatoes and avocados,  lettuce, cheese, and the spicy salsa. Yum!

Turkey Tacos with Red Jalapeño Salsa

  Mmmm, tacos… These are better than anything you might get at a corner taco place. These are actually better than anything. I love tacos. Especially the kind with savory crumbled meat. However, chain restaurant food always makes me wonder, “What exactly did I just eat?” So, I like to make my own at home. That way I know what foods are in my food.

In order to get the “all day cooked” taste of the corner tacos, I slow cook the lean ground turkey with olive oil, garlic, chili powder and other aromatics. Here’s how we made this:

Add to a skillet a little olive oil, sauté one chopped shallot, 1 small chopped onion, 2 or 3 fresh chopped garlic cloves, and 1/2 red jalapeño pepper, seeded and minced. Season with celery salt and pepper. Add 1 lb free range ground turkey and sear until parts of it get golden brown. Break the ground turkey apart as it cooks with the aromatics.

Once the meat is mostly cooked, deglaze the pan with 1/2 bottle of beer, drink the other half. Add 1 tsp ancho chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, a sprinkle of garlic powder, a sprinkle of onion powder, black pepper and salt and fresh chopped cilantro. Cover and turn the heat way down. Slow cook for about 40 minutes or more, stirring occasionally and adding more beer or stock as the liquid evaporates. Cook until very tender.

Meanwhile, grate cheese (we used cheddar and queso fresco), chop lettuce (these were from our garden) chop tomatoes and avocado, slice lime wedges.

I also like to make a little fresh hot salsa for this by combining some of the chopped tomato with the other half of the minced jalapeño pepper, salt & pepper, chopped cilantro and crushed garlic and lime or lemon juice.

Heat oven to 350 and cook taco shells according package directions. These were organic blue corn taco shells. Assemble tacos with meat on the bottom, tomatoes and avocados,  lettuce, cheese, and the spicy salsa. Yum!

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Capellini with White Beans, Basil and Exploding Tomatoes This was our dinner and it was so delicious. When you bite into the (cooled off!) whole cherry tomatoes, the flavors explode in your mouth. Yum!! Be careful to let them cool down before you explode them or you risk burning the hell out of your mouth. Please. Do not burn Your Self. Thank you.  Here’s how to make this easy and inexpensive dinner: In a skillet, sauté one small chopped onion with 2 diced carrots and 1 celery stalk. Season with salt and pepper. Add 3 cloves crushed and chopped garlic, sauté another minute and then add 1 large can of blended whole peeled tomatoes and 1 can of rinsed and drained canelli or white beans. Season with celery salt and pepper, a big pinch of dried, basil, 1/2 tsp sugar, and a shake of red pepper flakes. Let the sauce bubble and simmer while you cook your favorite pasta according to package directions, we used capellini. Add 10 or 15 whole cherry tomatoes to the sauce when the pasta is almost cooked. I used gold grape tomatoes. Let them heat up in the sauce but turn the heat off before they start to break apart. Let the sauce cool down a bit before serving. Serve the white bean sauce over the noodles with lots of grated parmesan, chopped fresh basil and more red pepper flakes to taste. Yum!

Capellini with White Beans, Basil and Exploding Tomatoes

This was our dinner and it was so delicious. When you bite into the (cooled off!) whole cherry tomatoes, the flavors explode in your mouth. Yum!! Be careful to let them cool down before you explode them or you risk burning the hell out of your mouth. Please. Do not burn Your Self. Thank you.

 Here’s how to make this easy and inexpensive dinner:

In a skillet, sauté one small chopped onion with 2 diced carrots and 1 celery stalk. Season with salt and pepper. Add 3 cloves crushed and chopped garlic, sauté another minute and then add 1 large can of blended whole peeled tomatoes and 1 can of rinsed and drained canelli or white beans. Season with celery salt and pepper, a big pinch of dried, basil, 1/2 tsp sugar, and a shake of red pepper flakes.

Let the sauce bubble and simmer while you cook your favorite pasta according to package directions, we used capellini.

Add 10 or 15 whole cherry tomatoes to the sauce when the pasta is almost cooked. I used gold grape tomatoes. Let them heat up in the sauce but turn the heat off before they start to break apart. Let the sauce cool down a bit before serving.

Serve the white bean sauce over the noodles with lots of grated parmesan, chopped fresh basil and more red pepper flakes to taste. Yum!

Amaranth Eggplant Rainbow Carrots Hibiscus Amaranth and Fennel

Veggies From the Garden   July 2, 2012

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Gorgonzolla Pecan Salad with Green Beans This was sooo delicious. I used garden greens from the back yard and green beans from the store. You can make your own candied pecans or buy them. Either blue cheese or gorgonzola would work in this salad. Wash and spin salad greens. At this time of year, garden greens can be bitter from the heat. I like to put them in the fridge after I wash them, because cold temperatures sweeten them up a bit. Cook green beans for a few minutes until crisp tender, rinse with cold water to stop cooking. For the candied nuts: In a skillet, 1 tblsp brown sugar and 1 tblsp olive oil. Melt the two together, toss in some raw pecans and cook, stirring continuously, until heated through. Let cool on a cookie sheet lined with parchment.  Rub a raw garlic clove all over the inside of your salad bowl. Add greens, green beans, top with a little gorgonzola, and some candied pecans. Serve the salad with a drizzle of olive oil and a couple splashes of balsamic vinegar. Delicious!

Gorgonzolla Pecan Salad with Green Beans

This was sooo delicious. I used garden greens from the back yard and green beans from the store. You can make your own candied pecans or buy them. Either blue cheese or gorgonzola would work in this salad.

Wash and spin salad greens. At this time of year, garden greens can be bitter from the heat. I like to put them in the fridge after I wash them, because cold temperatures sweeten them up a bit. Cook green beans for a few minutes until crisp tender, rinse with cold water to stop cooking.

For the candied nuts: In a skillet, 1 tblsp brown sugar and 1 tblsp olive oil. Melt the two together, toss in some raw pecans and cook, stirring continuously, until heated through. Let cool on a cookie sheet lined with parchment. 

Rub a raw garlic clove all over the inside of your salad bowl. Add greens, green beans, top with a little gorgonzola, and some candied pecans.

Serve the salad with a drizzle of olive oil and a couple splashes of balsamic vinegar. Delicious!

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Sweet Beet, Mango and Arugula Salad with Garlicky Meyer Lemon Dressing This is a very simple recipe that lets the flavors of the ingredients shine through. The arugula and nasturtiums in this photo are from our edible back yard. The peppery arugula and nasturtiums compliment the sweet and tangy veggies and fruits.  This salad is delicious and very healthy! Wash and cook beets. I used golden and red beets and cooked them in a pot of simmering water for about 45 minutes. You could also roast them in the oven. Once they’re cooked, let them cool, peel and chop into small squares or any way you like. Chop fresh mango.  Wash and spin salad greens. Make a dressing with the juice of 1 meyer lemon, 1 tsp rice vinegar, 1 tsp honey, 1 smashed open garlic clove (if you let it sit in the dressing, it’ll flavor it just enough), salt and pepper,  pinch of dried basil.  Place the chopped beets and mango on the bed of arugula, dress with the garlicky lemon dressing, garnish with any edible flowers you have. Yummy!

Sweet Beet, Mango and Arugula Salad with Garlicky Meyer Lemon Dressing

This is a very simple recipe that lets the flavors of the ingredients shine through. The arugula and nasturtiums in this photo are from our edible back yard. The peppery arugula and nasturtiums compliment the sweet and tangy veggies and fruits.  This salad is delicious and very healthy!

Wash and cook beets. I used golden and red beets and cooked them in a pot of simmering water for about 45 minutes. You could also roast them in the oven. Once they’re cooked, let them cool, peel and chop into small squares or any way you like. Chop fresh mango. 

Wash and spin salad greens. Make a dressing with the juice of 1 meyer lemon, 1 tsp rice vinegar, 1 tsp honey, 1 smashed open garlic clove (if you let it sit in the dressing, it’ll flavor it just enough), salt and pepper,  pinch of dried basil. 

Place the chopped beets and mango on the bed of arugula, dress with the garlicky lemon dressing, garnish with any edible flowers you have. Yummy!

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Grilled Eggplant, Bell Pepper and Roasted Tomato Sandwich on Garlic Bread This was our amazingly delicious lunch today made with the leftover ciabatta rolls (they came 6 to a package) from yesterday. The thing I’m happiest about is that I’m finally  starting to learn how to use my camera in manual mode, thanks to my wonderful camera teachers.  Here’s how we made these veggie sandwiches: First, make the rolls into garlic bread. Garlic, olive oil and foil help to freshen up the rolls. Crush 1 large garlic clove, mix it with 2 tblsp olive oil, salt and pepper and any fresh or dried herbs you like. I used a little chopped rosemary from the garden. Brush onto the cut sides of any bread or rolls. Place in foil packet in a hot oven for about 5 minutes. Then open the foil and open the rolls, face up and bake at 400 until toasted. Slice some cherry tomatoes in half and place in a small casserole dish with a sprits of olive oil spray and salt and pepper. Bake with the bread at 400 until bubbly & cooked. Heat a grill pan to high. Slice eggplants and season with some salt. In a few minutes you’ll see a little of the moisture come out. Brush away the salty moisture and blot with a paper towel.  Slice onions. Quarter a  bell pepper. Spray both sides of all the veggies with olive oil spray and season with fresh ground pepper. Sear on the  hot grill pan, reduce the heat to med, cook on both sides, flipping occasionally to cook evenly. Remove to a plate. Grate some of your favorite cheeses. We had queso fresco, cheddar and parmesan. Chop some lettuce or greens. I used red chard from the garden. Layer the eggplant on the bottom, top with cheese and return to the oven to melt the cheese. Add the rest of the grilled veggies, the chopped greens and top with the roasted tomatoes. Drizzsle with a little balsamic vinegar. Yum! 

Grilled Eggplant, Bell Pepper and Roasted Tomato Sandwich on Garlic Bread

This was our amazingly delicious lunch today made with the leftover ciabatta rolls (they came 6 to a package) from yesterday. The thing I’m happiest about is that I’m finally  starting to learn how to use my camera in manual mode, thanks to my wonderful camera teachers. 

Here’s how we made these veggie sandwiches:

First, make the rolls into garlic bread. Garlic, olive oil and foil help to freshen up the rolls. Crush 1 large garlic clove, mix it with 2 tblsp olive oil, salt and pepper and any fresh or dried herbs you like. I used a little chopped rosemary from the garden. Brush onto the cut sides of any bread or rolls. Place in foil packet in a hot oven for about 5 minutes. Then open the foil and open the rolls, face up and bake at 400 until toasted.

Slice some cherry tomatoes in half and place in a small casserole dish with a sprits of olive oil spray and salt and pepper. Bake with the bread at 400 until bubbly & cooked.

Heat a grill pan to high. Slice eggplants and season with some salt. In a few minutes you’ll see a little of the moisture come out. Brush away the salty moisture and blot with a paper towel.  Slice onions. Quarter a  bell pepper. Spray both sides of all the veggies with olive oil spray and season with fresh ground pepper. Sear on the  hot grill pan, reduce the heat to med, cook on both sides, flipping occasionally to cook evenly. Remove to a plate.

Grate some of your favorite cheeses. We had queso fresco, cheddar and parmesan. Chop some lettuce or greens. I used red chard from the garden.

Layer the eggplant on the bottom, top with cheese and return to the oven to melt the cheese. Add the rest of the grilled veggies, the chopped greens and top with the roasted tomatoes. Drizzsle with a little balsamic vinegar. Yum! 

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Chipotle and Basil Black Bean Quesadillas  These were sooo spicy and good. The Swiss chard is from our garden. I used basil because we didn’t have any cilantro, it was a delicious experiment. Saute Swiss chard. Grate some cheddar and queso fresco. Drain and rinse a can of black beans ( you only need about 1/4 of the can for 4 quesadillas) Chop and sauté 1 small onion in olive oil with some summer squash, salt and pepper. Roast a red pepper under the broiler to char the skin. Remove to a bowl and cover to steam. Peel and chop the roasted pepper. Seed and chop 1 or 2 chipotle peppers in adobo. Heat a skillet. Spread the chopped chipotles on one side of a tortilla. Add it to the skillet and top with a little of the grated cheeses, torn basil leaves, some black beans, chopped red peppers, cooked greens and squash, and a little more cheese to the top and another tortilla. Cover and heat on both sides until melted and yummy. Serve with guacamole.

Chipotle and Basil Black Bean Quesadillas 

These were sooo spicy and good. The Swiss chard is from our garden. I used basil because we didn’t have any cilantro, it was a delicious experiment.

Saute Swiss chard. Grate some cheddar and queso fresco. Drain and rinse a can of black beans ( you only need about 1/4 of the can for 4 quesadillas) Chop and sauté 1 small onion in olive oil with some summer squash, salt and pepper. Roast a red pepper under the broiler to char the skin. Remove to a bowl and cover to steam. Peel and chop the roasted pepper. Seed and chop 1 or 2 chipotle peppers in adobo.

Heat a skillet. Spread the chopped chipotles on one side of a tortilla. Add it to the skillet and top with a little of the grated cheeses, torn basil leaves, some black beans, chopped red peppers, cooked greens and squash, and a little more cheese to the top and another tortilla. Cover and heat on both sides until melted and yummy. Serve with guacamole.

Shiitake Mushroom & Swiss Chard Saute

This was my breakfast. I picked the Swiss chard from our front garden. We have lots of chard, lettuce, and kale in the garden right now. The weather is nice and cool, and the cool season crops are doing great!

This was soooo good! I love shiitake mushrooms and Swiss chard, but broccoli at breakfast, not as much. I threw a little in there anyway because it’s good for me. The flavor of the caramelized shallot hid the broccoli just enough. Yum!

Slice 4 shiitake mushrooms and one shallot, sauté in a tiny bit of olive oil with salt and pepper, Add chopped broccoli, and stemmed and chopped Swiss chard. Let these cook together and caramelize. Season with a little soy sauce. Cook an egg any way you like. 

Cellentani Pasta with White Beans & Veggies in Tomato Cream Sauce

This was our dinner last night and it tasted even better this morning for breakfast. When you reheat it you get to add more cheese on top. It’s one of the benefits of leftovers.

I used zucchini, spinach, sun dried tomatoes, garden tomatoes, fresh basil and baby broccoli because those were the veggies I had in my fridge. You can use any veggies you have on hand. The fun thing about this is that you can pretend that you’re being all healthy because it has so many veggies in it. I love that. Just forget that it has butter and cheese. All those veggies trump the butter and punch the cheese in the face.

Pre heat oven to 375.

Boil water and cook your favorite pasta till a little firmer than al dente. I used these curly cellentani because they were on sale and they hold a lot of cream sauce. Rinse and drain a can of canellini or white beans and combine with the pasta in a buttered casserole dish. Set aside.

Meanwhile: Saute 1 chopped onion and 1 large garlic clove in a little olive oil until fragrant.  Push the onion and garlic to one side, Add 1 tblsp butter and 1 tblsp organic flour in the middle of the skillet. Cook the butter & flour until it bubbles.  Whisk in 1 cup organic milk and 1/2 cup veggie or chicken stock. Simmer till it thickens. Now add 1 chopped fresh tomato and 1 or 2 tblsp sun dried tomatoes. Simmer the tomato cream sauce for a minute and it will thicken back up.

Chop whatever veggies you have and stir those in along with 1 cup shredded cheese and some freshly chopped basil from your garden. I used cheddar and parmesan. 

Pour the cheese & veggies over the cooked noodles & beans. Top with a little more grated cheese. Bake until the top is golden and the liquid is bubbly, about 20 -25 minutes.

Serve with salad so your arteries don’t harden 

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