Category Archives: Vegetables

Carrot Cake with Whipped Cream Cream Cheese Frosting

April 14, 2020

Since its debut at a bridal shower my mother and I hosted last February (edit: now over 8 YEARS ago!) , I couldn’t wait to re-make this cake! Carrot cake is my favorite dessert. This one has a dense moist center-  full of crushed pineapple, chopped nuts, flaked coconut, and chewy raisins. But the frosting is what really sets it apart- real whipped cream and whipped cream cheese- not a speck of butter in site (in the entire cake actually). This is my all-time favorite frosting, on one of my favorite cakes. Enough said.

Carrot Cake with Whipped Cream Cream Cheese Frosting

INGREDIENTS

3 large eggs
3/4 cup buttermilk
3/4 cup canola oil
1 1/2 cups white sugar
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
1/4 tsp. salt
2 cups all-purpose flour
2 tsp. baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts or pecans (I used 1/2 cup pecans)
1 8 oz. can crushed pineapple with juice
1 cup raisins (optional- I use 1/2 cup)

DIRECTIONS

1. Preheat oven to 350 F. Grease and flour a 9×13 inch pan. (Or 2 9-inch rounds.)

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

5. Using a large wooden spoon or spatula, add carrot mixture to batter and fold in well.

6. Pour into prepared 9×13 inch pan (or two 9-inch rounds), and bake in preheated oven for about 45 minutes (or about 25-30 minutes for two 9-inch rounds), or until a toothpick inserted into the center comes out clean. Allow to cool for at least 20 minutes before serving or to cool completely before frosting.

Whipped Cream Cream Cheese Frosting

INGREDIENTS

1 8 oz. package cream cheese, slightly softened
1 cup white sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a small bowl (keep cold) beat whipping cream until stiff peaks form. Set aside.

2. In a separate large bowl combine cream cheese, sugar, salt, and vanilla. Beat until smooth, then fold in whipped cream. Keep in the refrigerator until ready to use.
Frosts one 9×13 inch cake.

(Both recipes adapted from All Recipes- Carrot Cake and Frosting)

Cauliflower Cheese

April 11, 2020

I thought I’d share what I served with the Oven Rotisserie Chicken in case you still need ideas for Easter dinner. Cauliflower cheese is a British dish similar to cauliflower gratin, just a little less fancy. It’s the pasta-less veggie version of mac and cheese. You steam some cauliflower and make a cheese sauce, then combine the two and throw a few breadcrumbs on top (they’re optional- I like the crunch). The cauliflower bakes until golden and bubbling and after you (and your kids) lick the pan clean you’ll wonder why this is the first time you’ve made cauliflower cheese! (By the way broccoli would be just as yummy.)

Cauliflower Cheese

INGREDIENTS

1 large head cauliflower
2 Tbsp. butter
2 Tbsp. all-purpose flour
1-2 tsp. mustard powder (I used 1 tsp.)
salt and freshly ground black pepper, to taste
cayenne pepper, to taste
2 cups milk (whole or reduced fat)
1 1/4 cups + 2 Tbsp. sharp cheddar (or a combo of cheddar and Parmesan/Romano), grated (the stronger the cheddar the better, the original recipe recommends Irish or English cheddar)
panko breadcrumbs, for topping (optional)
extra butter for drizzling on top (optional)
chives or flat-leaf parsley, chopped for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. Cut cauliflower into 1-2 inch florets. Steam for about 8 minutes until just tender.
  3. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine, cooking for about 1 minute. Add mustard powder, a pinch of cayenne, freshly ground black pepper, and stir to combine. Slowly pour in the milk while whisking the whole time so that no lumps form. Season with salt and bring mixture to a simmer, stirring frequently for a few minutes until it thickens (it will coat the back of a spoon). Stir in 1 1/4 cups of the cheese slowly, allowing it to melt before you add more. Adjust seasonings to taste.
  4. Spread the cauliflower into a 9×13 baking pan. Pour the sauce over the cauliflower and sprinkle with the remaining 2 Tbsp. cheese. Top with the breadcrumbs and a drizzle of butter, if using. Bake until until golden and bubbling, about 30-35 minutes.
  5. Sprinkle with herbs and serve.

Adapted from Smitten Kitchen

Sausage, Cheese, and Veggie Egg Bake

April 15, 2015

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I’ve made this versatile breakfast casserole twice now with completely different ingredients and both times it was delicious. The base doesn’t change: eggs, milk, cheese, and veggies. What variety of melty cheese and handful of veggies go in is up to you. You can make it with sausage or ham or no meat at all. I halve the recipe to feed the 3 of us. Leftovers make an amazing breakfast sandwich on a toasted English muffin.

Sausage, Cheese, and Veggie Egg Bake

INGREDIENTS

8 oz. sweet or spicy Italian chicken sausage (or diced ham, etc.)
2 cups mozzarella (or fontina, Cheddar, Montery Jack, etc.), shredded (I used a combo of Swiss and Colby Jack)
1 Tbsp. olive oil
1/3 cup chopped shallots (or green onion)
8 oz. sliced mushrooms (I used cremini)
1 cup diced red bell pepper (or roasted red pepper)
1 1/2 cups chopped veggie (broccoli, spinach, tomato, or zucchini- I used yellow squash)
10 large eggs
1/4 cup milk
2 Tbsp. grated parmesan cheese
1/4 tsp. Italian seasoning (optional, but recommended)
1/2 tsp. kosher salt
1/4 tsp. ground black pepper

DIRECTIONS

1. Preheat the oven to 375 F. Coat a 9 x 13 baking dish with cooking spray. Place half of cheese into the baking dish.

2. Spray a large nonstick skillet with cooking spray, cook the sausage over medium heat breaking up as it cooks until browned and cooked through. Set aside.

3. Add the oil to the skillet with the shallots/onion and saute several minutes until tender. Add the mushrooms, peppers, and remaining veggies and saute until vegetables are tender, about 5 to 6 minutes. Return the sausage, cook 1 minute; mix well and remove from heat. Spread evenly over the cheese mixture.

4. In a large bowl combine the eggs, milk, Parmesan, Italian seasoning, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.

5. Bake until a knife inserted near the center comes out clean, about 30 minutes. Let stand several minutes before slicing.

Serves 8.

(Adapted from Skinnytaste)

Crispy Baked Sweet Potato Fries

March 27, 2015

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Some time ago I discovered the trick to crispier baked sweet potato fries and haven’t looked back. The secret ingredient? Cornstarch. A little bit of cornstarch makes a big difference in crispiness! The other key to success is spacing out your fries on the baking sheet. If they’re toppling all over each other (as pictured- for the photo I combined two pans into one- not helpful, I know), they’ll steam and turn soggy. And they can be seasoned with whatever spices you love. My go-to mix is cumin + coriander + garlic powder + smoked paprika and I serve them with a chipotle ranch sauce for dipping. Yum.

Crispy Baked Sweet Potato Fries

INGREDIENTS

sweet potatoes
2 tsp. cornstarch per sweet potato
1 Tbsp. olive oil (or melted coconut oil) per sweet potato
kosher salt and freshly ground black pepper

spices:
cumin + coriander + garlic powder + smoked paprika (my favorite combination)
cinnamon-sugar
cayenne
Cajun seasoning
adobo seasoning
curry powder, etc.

DIRECTIONS

1. Preheat oven to 400 F. Line a large baking sheet with foil (coated with nonstick spray), parchment paper, or a silicone baking mat.  Make sure the potatoes aren’t too crowded. I used 2 medium sized baking sheets for 2 potatoes.

2. Wash and peel the potatoes. Cut off the ends. Cut the potatoes into thin slices about 1/4 inch wide.  Place in a large bowl and toss with cornstarch. You want a nice thin coating.  Discard the extra cornstarch. Place potatoes back into the bowl and add the olive oil and seasoning(s) of choice. (I often just mix everything right on the baking sheet.)

3. Line the sweet potatoes onto the baking sheet.  Try not to crowd them or else they won’t bake, they’ll just steam.  Bake for 20-25 minutes, turning occasionally, until soft in the center and crisp on the outside. Serve immediately.

(Adapted from Sally’s Baking Addiction)

Roasted Cauliflower with Parmesan

March 19, 2015

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Roasted Cauliflower revisited- with the addition of a sweet onion, garlic, thyme, and Parmesan. Another way to make your veggies taste like candy. If you really don’t like onions, go ahead and leave them out. But they caramelize and crisp and are arguably the best part. I can’t actually remember if I added the Parmesan partway through cooking (as the recipe instructs) or at the end. (I tend to skim recipes and miss such details- oops.) No matter, either way it’ll probably taste the same.

Roasted Cauliflower with Parmesan

INGREDIENTS

1 head cauliflower
1 medium onion, sliced (optional- I used a sweet onion)
4 thyme sprigs (or a sprinkling of dried thyme)
3 large cloves garlic, minced
3 Tbsp. olive oil
~1 tsp. kosher salt
freshly ground black pepper
1/2 cup freshly grated Parmesan (or Pecorino)
fresh parsley, chopped for garnish

DIRECTIONS

1. Preheat oven to 425 F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with the onion, thyme, garlic, and olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 15- 20 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 5-10 minutes longer.

Serves 4.

(Adapted from Bon Appetit)