Vegetables – Page 2 – The Pajama Chef

Main Dishes, Recipes, Salads, Sides, Vegetables

SRC: Green Goddess Dressing

May 17, 2015December 14, 2015 Sarah

A creamy, tangy dressing filled with lots of fresh herbs and onions… green goddess dressing is divine!

Hello, friends! What a week! We just moved and are getting settled in our new home. But I couldn’t miss out on the Secret Recipe Club this month so I made my recipe wayyy in advance. So unlike me. 🙂 This month I was given Jenna’s blog, The Painted Apron. Jenna is a lovely woman who gets to divide her time between Birmingham and Orange Beach, Alabama. She loves her family [just browse her blog for adorable grandkid photos! Awww.], football, and hospitality. My husband was very sad to learn that she’s an Alabama fan and wants to say GO BUCKS! OH! He’s a major Ohio State fan and is still basking in the glow of Big Ten > SEC victory in the National Championship last January.

All that aside, it was so fun to check out Jenna’s blog this month. Some of the recipes that caught my eye included: Creamy Corn Dip, Cranberry Salsa [must make at Christmas!], Cinnamon Roll & Sausage Breakfast Pudding [this would be an awesome dish to make while on vacation… we always stay in condos so low-prep recipes are great!], Apple Pear and Walnut Gorgonzola Galette, and Savory Apple Pie Quesadilla. I must have been in a fall mood when I browsed her blog, but I eventually settled on this great salad dressing. I know I’ll be able to enjoy it all summer long!

I’ve heard of Green Goddess Dressing before, but don’t really think I’ve ever had it before. Apparently it was concocted in the 1920s in San Francisco as part of a movie celebration. Fun! Truly, it reminds me of a more sophisticated version of ranch dressing. Creamy, herby, and tangy, this dressing is a fun creamy topping for salad. Traditionally, this dressing is made with sour cream and mayonnaise, but this time I used greek yogurt instead of sour cream because I had it on hand. We have enjoyed this dressing for the past two weeks on any and every salad we can find… but the first time, it was fabulous on a salad made up of red leaf lettuce, sauteed asparagus, sliced radishes, chickpeas, crumbled feta, and sliced hard boiled eggs. No matter how you serve it, I’m sure you’ll enjoy it as much as we did! Thanks, Jenna, for a great recipe. 🙂

one year ago: Tropical Cake Mix Cookies
two years ago: Sweet Potato and Kale Egg Bake
three years ago: Reese’s Blondie Pie
four years ago: Sweet Potato Waffles

Green Goddess Dressing

Servings: 1.5 cups
Time: 5 minutes
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from The Painted Apron

Ingredients:

1/2 cup mayonnaise
1/2 cup Greek yogurt or sour cream
1/4 cup chopped basil [or basil paste from Gourmet Garden]
1/4 cup chopped parsley [or parsley paste from Gourmet Garden]
1 tablespoon anchovy paste
4 tablespoons lemon juice [from about 2 lemons]
1 clove garlic, minced
crudites or salad, for serving

Directions:

Combine all ingredients in a jar or small bowl, then process with an immersion blender until smooth. Serve as a dressing or dip. I enjoyed my dressing with this Asparagus and Chickpea Salad from A Nutritionist Eats [ingredients: red or butter lettuce, sauteed asparagus, sliced radishes, chickpeas, crumbled feta, and sliced hard boiled eggs].

Dressing keeps well in the fridge for about a week. Enjoy!

Check out all the other delicious recipes made by my friends in the Secret Recipe Club this month!

Beans, Main Dishes, Recipes, Sides, Vegetables

Mujaddara: Mediterranean Lentils and Rice with Carrot Slaw

March 12, 2015March 12, 2015 Sarah

Lentils are the new black beans. 🙂 This easy vegetarian meal is our new staple weeknight dinner! The carrot slaw elevates the classic Mujaddara dish into something extra special.

I used to not know what to do with lentils. They seemed mushy and weird. But then Ben and I started frequenting this fabulous Turkish restaurant in Indiana and I fell in love with their red lentil soup. So I bought lentils to recreate it at home… and they sat in my pantry for like two years. And moved to Nashville with us. Once here, I started making red lentil soup, but that’s all I did with lentils. Until I found this recipe in an old issue of Food Network Magazine. [True story.] Though the recipe didn’t say this was Mujaddara, aka the beans and rice of the Mediterranean, Middle East, and beyond, it clearly is.

I had a hard time making lentils and rice look pretty but there you have it. Since the fall, we’ve had this for dinner almost every other week and it’s so simple I can practically make it in my sleep! Since I can’t leave recipes alone, I have simplified the dish a weeee little bit from the original. Namely, the traditional dish calls for caramelizing the onions. I’m sure that’s great, but for a quick weeknight dinner? Not gonna happen, sorry. The traditional dish also serves the onions on top of the lentils and rice. But there’s no way Ben would like that, so I just dice ’em up like usual and saute them until they’re really soft and call it a day. Or a night. Or a dinner, whatever. I’ve also noted this in the recipe itself but you can use ANY rice and ANY lentils to make this fabulous meal. My most used combo is brown lentils with jasmine rice, but any combo will do. Just know that the amount of time it takes to prepare this dish is related to what type of rice and lentils you choose. Red lentils are quick, brown rice is slow, etc. And don’t forget the carrot slaw. It’s tangy and earthy and uses just three ingredients to make its magic! Carrots, lemon juice, and cumin. You can season with salt and pepper too. It’s divine! I really should always make a double batch of this stuff because Ben and I are ADDICTED to it, and I usually make more later in the week for leftovers. The contrast of the hearty lentil and rice mixture with the fresh slaw and yogurt is just fabulous. Enjoy!

one year ago: Apple Rubies in Coconut Milk
two years ago: Double Blueberry Walnut Muffins
three years ago: Quinoa Pancakes
four years ago: Lemon Blueberry Bread

Mediterranean Lentils and Rice with Carrot Slaw

Servings: 4-6
Time: 30-45 minutes
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from Food Network Magazine

Ingredients:

1 1/2 cups rice – I’ve used basmati, jasmine, brown, and white so use what you like/what you have!
3 cups water or broth
3 cups shredded carrots – about 6 medium carrots
3 tablespoons lemon juice
2 1/4 teaspoons cumin, divided
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
3-4 cloves garlic, minced
1 cup lentils – any kind you like… red, green, or brown
2 cups chicken broth
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
freshly ground black pepper + salt
plain greek yogurt or sour cream, for serving [or tzatziki!]
fresh cilantro, for serving

Directions:

Begin by preparing rice according to package directions.

In a medium bowl, combine carrots, lemon juice, 1/2 teaspoon cumin, and a little freshly ground black pepper. Set aside.

In a large skillet, heat the olive oil over medium heat. Add onion and cook until soft, about 6-7 minutes. Stir often and when almost done, add garlic, cinnamon, cayenne, and remaining cumin and cook until fragrant. Add lentils and water/broth to the pan and stir well to combine. Raise heat to high, and bring to a boil. Cover and reduce heat to low, and allow to cook for about 10-15 minutes or until lentils are tender. When rice and lentils are done, add rice to the lentil pan and stir to combine.

Serve rice and lentils topped with carrot slaw, yogurt, and cilantro.

Main Dishes, Recipes, Reviews, Salads, Sides, Vegetables

#TripleSBites: Caesar Salad with Fried Chickpeas

February 2, 2015February 2, 2015 Sarah

This caesar salad, made with tender spring mix and hearty kale, is full of flavor and spice! A perfect starter to any meal.

Welcome to #TripleSBites! For the next week, I’ll be sharing some fun, romantic recipes. Now, my definition of romantic might be a little nontraditional, but my husband LOVED every recipe I’m sharing so that works for me. 🙂 For more details about this week, and to enter the giveaway, go here now!

To start things off, I thought I’d share a salad. Salads have a reputation of being a boring way to eat veggies, especially if they are just a side salad. They don’t have to be boring though! I think it’s all in the toppings and dressing! To set the stage for this caesar salad, I made a fresh dressing that is just out of this world… just lemon juice, dijon mustard, garlic, olive oil, and some seasoning. Simple and fresh, just how I like it. [The recipe is from Melissa D’Arabian’s new cookbook so you know it has to be good!!] After tossing the dressing with my greens of choice [this time, spring mix and kale], I added the star of the show: fried chickpeas. [And gigantic shreds of parmesan cheese. Ben was in charge of that, haha. :)]

Now, for these fried chickpeas I used one of our sponsor products: Acala Farms Chili Cumin Oil. This oil is awesome! It’s an infused cottonseed oil and is slightly spicy, so it gives a great flavor to those chickpeas as you fry them up in a skillet. I also seasoned them with dried parsley so they’d look a little prettier and to cut that spice a bit. Acala Farms also sent me a Cilantro Oil to try and I can’t wait to play around with that! If you don’t have time to fry up some chickpeas as a salad topper, did you know that you can buy crispy chickpeas that are kinda sorta the same thing?!? Another #TripleSBites sponsor is 2 Armadillos [what a fun name, btw!] and they make all sorts of flavored crispy chickpeas: rosemary, spicy cayenne, tomato basil, and cinnamon toast. So far, rosemary is my fave but I haven’t tried cinnamon toast yet so we will see! They’re perfect for a snack or to put on salad. I’m wondering about trying to bake with them too… as a crust or in granola or something?! Hmmmm… Since the package arrived the other night I just want to snack on them all. the. time! Who would’ve guessed chickpeas would be so tasty?! I truly loved the oil and the chickpeas, and don’t want my blog to read like an ad but simply must say… you need to try these products! I love buying from small businesses and really appreciate how the internet has made purchasing from smaller companies SO much easier. Hope you check them out! 2 Armadillos is on Facebook, Twitter, Pinterest, and Instagram. Acala Farms can be found on Facebook, Twitter, and Pinterest. Thanks to these great sponsors!

Well, that’s all I have today but be sure to come back later this week for more #TripleSBites recipes, and check out the linkup below for more recipes from other #TripleSBites gals! Happy Monday!

one year ago: Chili Relleno Casserole
two years ago: Baked Jalapeno Popper Ranch Dip
three years ago: Fried Eggs on Pesto-Parmesan Toast
four years ago: Mini Meatloaf

Caesar Salad with Fried Chickpeas

Servings: 2
Time: 20 minutes
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dressing recipe from Supermarket Healthy by Melissa D’Arabian

Ingredients:

1 tablespoon Acala Farms Chili Cumin Oil
15 ounce can chickpeas, rinsed and drained and patted dry
1/2 teaspoon parsley flakes
4 cups lettuce, kale, or spinach [I used half spring mix and half kale]
shaved parmesan

for dressing

juice of 1 lemon
1 teaspoon dijon mustard
1 small garlic clove, finely minced
1-2 tablespoons olive oil
pinch of red pepper flakes
1/2 teaspoon salt
1/8 teaspoon black pepper

Directions:

In a skillet, heat oil over medium heat. When hot, add chickpeas [make sure they are dry!]. Season with parsley and fry for 10-12 minutes, tossing occasionally and allowing all sides to get browned.

Meanwhile, prepare dressing. Whisk together lemon juice, dijon, and garlic. While whisking, pour in 1 tablespoon oil. Season with red pepper, salt, and black pepper. Add extra oil and/or water to thin as necessary.

Toss dressing with lettuce. Serve with shaved parmesan and fried chickpeas.

Check out these other yummy #TripleSBites recipes!

Disclosure: I received some infused cottonseed oil from Acala Farms and some chickpea samples from 2 Armadillos as part of my participation in #TripleSBites. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.

Recipes, Sides, Vegetables

Ginger-Rosemary Roasted Brussels Sprouts

November 19, 2014December 1, 2014 Sarah

Roasted brussels sprouts are dressed up with fresh ginger and rosemary for a bright and flavorful side dish.

I guess this is Thanksgiving side dish week on the blog! Monday was Parmesan Butternut Squash Au Gratin. Today is Ginger-Rosemary Roasted Brussels Sprouts. And Friday? Well, you’ll just have to be surprised. But let’s focus on today, mmmkay? I know brussels sprouts are popular in the blogging world. How ’bout in the real world? Well, I have no idea. I don’t know many non-foodies who like them. My own mother doesn’t even like ’em! So sorry, brussels sprouts! Fortunately… Ben and I both do, much to my surprise.

Roasting brussels sprouts is the ONLY way to go, in my opinion. It’s easy, delicious, and takes almost no work. Roasting veggies is a classic way to get a deep, sweet, caramelized flavor into your veggies. Then you can play around with your seasonings. The sky is the limit!

This time, I chose to season my dish with fresh grated ginger and rosemary, mainly out of convenience. I had some fresh ginger leftover from another recipe and I thought the spicy, peppery sweetness of ginger would be awesome with the piney, fresh rosemary from my mom’s friend’s plant. Ooooh was that combo delicious! I know ginger and rosemary together might not sound super traditional, but it works. Hope you enjoy!

one year ago: Pumpkin Cloverleaf Rolls
three years ago: Pumpkin Chocolate Chip Energy Bars
four years ago: Hawaiian Chicken

Ginger-Rosemary Roasted Brussels Sprouts

Servings: 4-5
Time: 40 minutes
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Ingredients:

1 pound brussels sprouts
2 tablespoons olive oil
1-2 inches fresh ginger, peeled
2 sprigs fresh rosemary, chopped
freshly ground black pepper
sea salt

Directions:

Preheat the oven to 400 degrees. Spray a large rimmed baking sheet with cooking spray.

Slice brussels sprouts in half, trimming edges as necessary. Place in a large bowl, then drizzle with olive oil. Grate ginger over top, then add chopped rosemary. Season with pepper and salt, then toss. Spread in an even layer on baking sheet. Don’t worry if some slivers fall off–they can be roasted and are great when crispy.

Roast for 30 minutes, flipping halfway through.

Serve immediately, seasoning with more pepper as necessary.

Recipes, Sides, Vegetables

Parmesan Butternut Squash Au Gratin

November 17, 2014November 15, 2014 Sarah

An easy, cheesy butternut squash side dish… with an impressive presentation! The best new Thanksgiving side dish. 🙂

If you make ONE new Thanksgiving side dish this year, this totally should be the one! It is absolutely perfect, and a great way to introduce butternut squash to squash skeptics. I mean, isn’t it gorgeous… golden and beautiful?!? One of the fun things about butternut squash is it’s shape. It’s just so BIG for a vegetable! It’s always a shame to take the fun shape and puree it up into soup, mac and cheese, etc. Don’t get me wrong, those are delicious ways to enjoy this sweet ‘n nutty squash. But I always like to do something different! And this au gratin starring butternut squash is definitely different. Ben looked a picture and asked if it was potatoes. No, no, it’s not. But that doesn’t mean it’s not amazing!

With this Parmesan Butternut Squash Au Gratin you’ve got SO many layers of flavor. Sweet squash, garlic butter, crisp bread crumbs, Parmesan, and fresh herbs. Ohhh yum. It’s just so good. I’m not sure how anyone could resist. I couldn’t keep my fork outta the serving dish!

It’s the kind of side that’s perfect on its own–hearty, cheesy, and delicious with the perfect balance of flavors. However, I’m sitting here on my couch dreaming of ways to, shall we say, enhance the amazingness for Thanksgiving day. Isn’t Thanksgiving about going all over the top? Adding some chopped bacon to the topping, layering butternut squash with sliced apples, or even drizzling the whole dish with some pesto just sounds wonderful to me! But even without those enhancements, this butternut squash dish is such a winner! Hope it brings joy to your table this year. So sorry, so cheesy. 🙂

one year ago: Butternut Squash Quinoa Salad
two years ago: Pork, Apple, and Ginger Stir Fry
three years ago: Thai Seared Shrimp with Tomato, Basil, and Coconut
four years ago: Stovetop Mac & Cheese with Broccoli

Parmesan-Butternut Squash Au Gratin

Servings: 6
Time: 75 minutes
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from Betty Crocker

Ingredients:

1 medium butternut squash [about 2 1/2 pounds]
1/4 cup butter
2 large cloves garlic, minced
1/4 cup panko bread crumbs
1/3 cup grated Parmesan
1/8 teaspoon black pepper
1/4 cup chopped herbs – like oregano or parsley

Directions:

Preheat oven to 375 degrees F. Grease a large baking dish [9×13 inch pan, or a 10 inch round baking dish] with cooking spray.

Poke butternut squash all over with a fork, then microwave for about 2 minutes. Remove and cool for a few minutes before peeling. This makes it much easier to peel and slice the squash. Peel butternut squash, then halve and deseed. Slice squash into 1/2 inch thick slices, then arrange in bottom of baking dish, overlapping as necessary.

In a small saucepan, melt butter over medium heat. Turn to low and add garlic. Stir constantly as butter cooks for 2-3 minutes. Don’t brown the butter, just cook until garlic softens.

In a small bowl, stir together panko, Parmesan, pepper, and 1 tablespoon garlic butter. Brush remaining garlic butter over squash, then sprinkle with panko mixture.

Bake for 30-40 minutes, until squash is cooked through. Turn oven up to 425 degrees F and cook for another 5 minutes or so, or until topping turns golden brown. Top with herbs before serving.