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Showing posts with label veggies. Show all posts
Showing posts with label veggies. Show all posts

Quest 93: Gohma Crab Dip


Gohma has surfaced once again and with his defeat has left plenty of crab meat to go around. Today, we have a lovely crab dip that goes well as a fondue with veggies and bread or just with crackers. It's pretty easy to prepare and makes a great quick dinner during the week as well as a fancy dip for guests. Enjoy!


Gear!
1 Can Lump Crab Meat
1 Lemon, juices and zested
1 T. Chopped Garlic
1/2 cup Roasted Red Pepper
1 T Basil leaves, chopped
1 Pkg Boursin cheese- we used the garlic and herb
1 tsp Old Bay Seasoning
1/2 cup veggie broth
salt & pepper to taste


Quest!

Saute garlic, roasted red peppers and basil leaves for a few minutes in a teaspoon
Add crab meat, lemon juice, zest, seasoning and heat through. Add cheese and veggie broth.

 NOTE: If you can't find boursin cheese, you can use cream cheese, it will have a slightly different consistency, but still pretty tasty.

Your dip will be rich and creamy and ready to go. Enjoy!











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Quest 81: Eenie and Meenie's Brussels Sprouts with Bullbo Strips

Today, Eenie & Meenie want to remind us to eat our vegetables. They never said we had to eat them steamed and lightly salted - so today, we are going to jazz up Brussels Sprouts with some bacon! Now I understand that Brussels Sprouts have a bad rap from what we have done to vegetables over time - you know about all the creaming they have taken! But I assure you that will a little care, these little cabbages will be on your menu too. Enjoy!

Gear!
1-2 lbs Brussels Sprouts
1/2 lb. Bacon, uncooked
Salt & Pepper
Mandolin with guard
Non stick pan

Quest!


Very carefully, slice on the second thinnest setting on your mandolin. Make sure to use the hand guard!
That's nice! Once all of the sprouts are done, set aside.
Cut bacon into small bite-sized pieces. Add to a non stick pan and place on low to render out some of the fat.
Once the bacon is cooked about half-way through, add the sprouts. Add a little salt and pepper.
Continue cooking until bacon is fully cooked. Adjust seasoning as needed.
There you have it! This is a great dish because you get all the smoky flavor from the bacon into the sprouts. The sprouts get a little char to them without getting burnt. The only thing that would make this better is if we added potatoes - which is really good too. BTW, if you want to do that, add the potatoes with the bacon at the beginning. Add the sprouts in the same place in cooking to the bacon. Enjoy!




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Quest 73: Eenie & Meenie's Veggie Lasagna

Eenie and Meenie's garden is looking pretty good these days. So today, I thought we could share a great vegetarian lasagna recipe that uses some great vegetables. Enjoy!









 Gear!
2 small Zucchini Squash
8 oz. Ricotta cheese
4 T. Pesto (recipe here)
1 Egg
2 cups Mozzarella cheese, divided
1/2 cup Parmesan cheese
2 cups of Spaghetti Sauce
1 cup Roasted Red Peppers, chopped
2 cups Spinach Leaves
Box of Oven Ready GF Lasagna Noodles
Salt and Pepper

 Quest!

Slice zucchini 3/16 thick with a mandeline. Be careful to use the guarding to keep your digits safe.

Place zucchini slices on paper towels and set a side to dry in the refrigerator for about 4 hrs.
In the meantime, let's make some cheese filling.
Mix together, ricotta cheese, 1cup mozzarella cheese, Parmesan, pesto, salt and pepper. Refrigerate until ready to use.
In the bottom of a 8x8 pan place about 1/3 of sauce.
Add a layer of lasagna noodles.
Add a layer of cheese mixture.

Add another layer of lasagna noodles. Followed by a layer of spinach leaves.
Add a layer of zucchini slices
Add a layer of roasted red peppers
Add another 1/3 of the sauce.
Continue layering until you run out of room.. Top with  remaining cup of mozzarella cheese.

From here you can freeze this delight and bake another day at 400 degrees F for about 45-50 minutes.

Or, you can bake it now at 400 degrees F for about 30-35 minutes or until golden brown.




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Quest 65: Eenie and Meenie's Potato Nachos

Eenie and Meenie are back at again this week with another tasty treat from the garden. This week we are making nachos with a little twist - using steak fries as the base. These are super filling and super nummy. With endless possibilities for toppings, this may be a new favorite for game night. Enjoy!




Gear!
28 oz bag Frozen Steak Fries
1 cup Frozen Broccoli
1 cup Frozen Peas
1 1/2 cups Ham, diced
3-4 Slices Swiss Cheese
1 cup Cheddar Cheese, shredded
Sour Cream

Quest!

Preheat the oven to 450 degrees F. Place some nonstick foil on a cookie sheet and spread the fries across to make a single layer. Bake fries for 15 minutes.
In the meantime, chop up frozen broccoli and ham to get ready the toppings.
Take the fries out of the oven and add sliced cheese.
Add vegetables on top of the cheese.
Add another layer of cheese - this time shredded cheddar.
Top with ham and place back in the oven for 10-15 minutes until fries are golden and cheese is melted.
Add a few dollops of sour cream over the top and Enjoy!!

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Tingle's Random Cooking Tips: Aoli

Tingle is at it again and this time his rummaging through the fridge in search of who knows what. Wait . . eggs? lemons?? mustard??? garlic???? OH! Looks like our friend is going to show us a thing or two about making a form of mayonnaise called aoli. This is fantastic on sandwiches, salads or just dipping vegetables in. Enjoy!



Gear!
2 garlic cloves, finely chopped
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Salt and pepper

Quest!
Add all ingredients except the olive oil into a small bowl.






Whisk together to combine. Slowly drizzle in the olive oil and continue to whisk until it becomes thick and the garlic suspends in the mixture. That's it! Store in an airtight container in the fridge and it will last about 3 days - so eat up! Enjoy!




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Quest 55: Eenie & Meenie's Chard Chips

Eenie and Meenie have been working hard in the garden to bring about a bounty of fresh veggies for us to enjoy. Today, we will enjoy Swiss Chard in a delicious way by making them into chips. Lots of good flavor and even health-ish too. Enjoy!







Gear!
1 bunch of Swiss Chard
Olive Oil - Flavored if you wish
1/2 cup freshly grated Parmesan cheese
Sheet Pan
Aluminum Foil

Quest!

First, scurry over to the garden, farmer's market or local grocery store and pick out some lovely Swiss Chard - This variety happens to be Rainbow Chard, but this recipe works well for other greens such as Kale.




Preheat the over to 400 degrees F.With a chef knife, carefully separate the greens from the stems. You can use the stems for some other use, but we won't be using them today. Cut the greens into 3 inch pieces.




On a sheet pan lined with aluminum foil, spread out the greens so they are in a single layer. They will look rather fluffy at this point.






Sprinkle with salt and pepper and Parmesan cheese evenly over all the chard. Drizzle with a small amount of olive oil.






Bake for 25-30 minutes. Start checking it 20 minutes because it really depends on the amount of moisture in the leaves. Cheese will melt and begin to brown.





Some leaves may stick together. Just tear them and keep the cooled chips in an airtight bag until you are ready to enjoy!







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