Organic Veggies, Roasted, Toasted, Steamed and Stuffed
I love organic veggies, roasted, toasted, steamed, stuffed and raw! Just keep ’em coming and I’ll be happy finding new ways to prepare, eat and enjoy.
This week, I thought I would share a few things that I have recently prepared, using some of the veggies in this week’s selections, Organic Avocado, organic broccolini, organic kale and organic eggplant. Hope you will try them and enjoy too.
A few weeks ago, I wrote about Organic Broccolini. It is not simply baby broccoli as the name implies, but a vegetable hybrid, Asian in origin. It is a little sweeter than regular broccoli, thinner and the entire vegetable is edible, even the yellow flowers which do not mean it is “old”.
Roasted Broccolini and Mushrooms
- 1 bunch broccolini,
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup freshly grated Parmesan cheese, optional
- Preheat oven to 400º F. Arrange the broccolini on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cover the baking sheet with foil. Bake for 10 minutes.
- Increase temperature to 450. Add mushrooms and return to oven, uncovered, and bake for another 10 minutes until mushrooms are done and broccolini a little browned.
- Remove from the oven and top with fresh Parmesan cheese, if using.
Of course you could add garlic to this and a squeeze of lemon juice.
Don’t skip this one!! Organic Kale Crisps..I know you’ve been making them for years and can buy them almost everywhere now, but honestly, these are cheesey (vegan), crispy and delicious, worth the effort.
Best of all is that I found you can keep them crisp in the fridge. Yes, put them into a plastic bag and keep them in the refrigerator and they stay nice and crisp to use at will.
Jeanne’s Kale Crisps
1 bunch curly or other kalé
2-3 tablespoons organic minced dry onion
aleppo or hot Pepper flakes
olive oil, about 3 tablespoons
4-5 tablespoons nutritional yeast
Wash kalé and tear off stems. Cut or break into smaller pièces if necessary. Toss kalé in olive oil and massage well to distribute evenly. Add onion, salt and pepper flakes. Coat with nutritional yeast.
Preheat oven to 300
Spread kalé out on parchment lined baking sheet, single layer. Bake for 10 -12 minutes. Turn to rotate pan and bake another 10 minutes.
Let sit for a couple of minutes and serve.
Repeat if you have more kalé than fits on one baking sheet.
Store in fridge to keep crisp.
I use thése crumbled on salads for crunch, or on fish, potatoes, or wherever you want a spicy crunch. Be sure to add them at the last minute to keep the crispness.
Organic Avocado, one of the superfoods of the health movement was so long maligned as a vegetable (fruit) to be avoided due to its fat content. Oh, how we have learned!
My September 1st post last year, was all about organic avocados, nutrition, how to tell if it is ripe (the one above is, a little give in the flesh and green at the stem), how to cut and peel them, and lots of good recipes. Go back and check; there is even a recipe for a yummy Avocado Chocolate Cream Pie with Coconut Whipped Cream.
You can use the filling for chocolate mousse, too, and it freezes well for an avocado chocolate ice cream pop!
I have changed only one thought since I wrote about avocados last time. Instead of using a knife to remove the pit..
Today’s recipe is for a Stuffed Organic Avocado with Southwestern flavored Shrimp.
Southwestern Shrimp Stuffed Avocado
1/2 pound wild caught Gulf Shrimp
Marinate shrimp in:
2 teaspoons organic taco seasoning (salt, chili or chipotle powder, cumin, garlic and onion powder, oregano) you can make this or purchase a blend
1 tablespoon extra virgin olive oil
1/2 teaspoon smoked paprika
Mix together :
1 chopped organic tomato or 1/2 cup halved grape tomatoes
½ tablespoon chopped or pickled jalapeno
1 tablespoon chopped onion
2 tablespoons cilantro
juice of ½ lime
For Avocado Cream
chunks of avocado, lime juice, coconut milk cream, salt, garlic powder
Cut large avocado in half, remove pit. Scoop out center. Add some lime juice to avocado to keep from browning.
Saute the shrimp in a little olive oil until it turns pink and opaque. Squeeze juice of half lime juice over shrimp.
Organic Avocado Coconut Cream
Blend the scooped out avocado with juice of ½ lime, salt, a little garlic powder and 1-2 tablespoons coconut milk (the cream on top) or use sour cream if you prefer.
As an easy alternative, not as attractive a presentation, but sometimes you just want to eat and as long as the food is good, real and organic, it will look nice enough and still taste great!
Mix everything together, chopped avocado, cooked, marinated shrimp and tomato mixture, and avocado cream. Serve in a bowl or on lettuce.
Lastly, let’s try some Asian seasoned eggplant. Eggplant has a long and interesting history. We tend to think of it as a Mediterranean vegetable. The first time I heard of eggplant was in a Turkish dish called Imam Bayildi, apparently meaning the Imam or priest is drunk or fainted. It is made with nutmeg and there is something about that combination that can cause an altered state of mind. Not here, not today. Eggplant deserves it’s own entire blog sometime. There are many varieties and colors too.
It was brought to the Mediterranean by the Arabs, but it is also a well known vegetable in Chinese, Indian and Southeast Asian cuisines. Today’s recipe is Asian in flavor. I cannot vouch for any historic authenticity, but it is pleasing to the palate.
Asian Miso Eggplant « Caponata »
1 organic eggplant
¼ cup chopped organic onion
1 tablespoon coconut oil
2-3 plum tomatoes (you can roast thèse for extra flavor depth)
1 tablespoon soy or tamari
1/3 cup miso
1 tablespoon Dijon mustard
2 tablespoons coconut sugar
2 teaspoons garlic chili sauce
1 tablespoon toasted sésame oil
1 tablespoon lemon-grass paste (optional)
juice of ½ large lime
optional garnish :
2 tablespoons chopped Thai Basil or sweet basil
1 sliced organic scallion
1/2 cup bean sprouts
Chop the eggplant into small, chunks. Slice the onion and cut slices in half. Chop tomatoes.
Saute the onion, garlic in coconut oil until soft.
Steam the eggplant chunks and add them to the mixture along with the tomatoes.
Blend the soy, miso, mustard, sugar and chili sauce, sésame oil, lime juice, (lemon-grass), and pour onto the mixture as it cooks.
Cook briefly 3-4 minutes until flavors blend.
Serve with bean sprouts, chopped basil and sliced scallion.
Delicious served over rice, but good on its own !