Tag Archives: vegetable

hasselback potatoes

hasselback potatoes | dragitthroughthegarden.wordpress.comOkay, so I am willing to bet that you have probably already seen this of baked potato somewhere. But, I thought I would post the recipe (if you can call it that) just in case. Because this twisted baked potato is totally worth trying.

I particularly like it because (a) I can it with my hands (I don’t know if that’s how it’s meant to be eaten, but I find it way easier) and (b) it has more crispy edges than your traditional baked potato. And I could definitely use some more crispy edges in my life.

In other news, I am so happy this day is almost over. I hate Mondays. And not because it’s the first day of the week but because Monday is definitely one of my longer days of the week. Although it is one hour shorter than Fridays. Which is just great (note the sarcasm) because I start and end my week with pure awful.

Anyhow, I’m in class from 11 to 4 on Mondays. Which might not seem that bad. But I don’t have any break (no lunch people… well… besides a granola bar. But does that really count?) and it is pretty much a non-stop bore. No offense to any my professors or anything. But, they’re not exactly teaching the most enthusing of subjects.

So, this lack of lunch has led me to eat two dinners tonight. Yep. I have reached an all time low. Right after class I bought a taco salad. Which I convinced myself was healthy even though I know I’ve looked up the nutritional information on that before and it’s definitely around 700-800 calories.

Really? A salad?

Convinced that it was healthy, after doing a little homework and taking a shower, I decided I was hungry again and I really wanted something hot to eat since everything I’d eaten today was cold. So I proceeded to eat a 900 calorie pizza. Ummm…. oops?

On that note, I don’t know how people do raw diets. Don’t you want something warm? Or ice cream? Everybody wants ice cream.

hasselback potatoes

Makes 4 Servings

Ingredients:
4 large russet potatoes
2 tablespoons butter, thinly sliced
2 tablespoons olive oil
Salt, to taste

Preheat oven to 400°F.

Starting at the end of a potato, cut slices into the potato widthwise as close together as you can get them. Try to cut as close as you can to slicing through the potato, but do NOT slice all the way through (if you do, no worries. Just prop the pieces up together during baking and you should be okay). Do this for the entire length of the potato.

Wedge butter pieces every so often in between the slices of the potato. This comes out to be about half a tablespoon of butter per potato. Drizzle with olive oil and rub down with salt.

Place in a baking dish and bake in the preheated oven for about 60-90 minutes, until the potato is cooked through and the edges are getting brown.

 

gnocchi with beans and spinach

gnocchi with beans and spinach dragitthroughthegarden.wordpress.comPart three of meatless meals: Gnocchi with beans and spinach. Lauren made this gnocchi a while back and I was very thankful for a homecooked meal that I didn’t have to cook. Not that my mom doesn’t cook me dinner when I’m home. I don’t want momma to read this and think I’m telling the world she deprives me of food. Although if I were to look in the pantry right now, I’d say my choices would probably be pretty grim…

But, seriously, with meals like this, I could go vegetarian.

Okay, maybe I will take that last part back and rephrase: I do not miss meat with meals like this, but I certainly want it in some meal at least once per week. Is that too much to ask?

As I posted here about a week ago, I was set to begin the “Eat your Heart out” Diet on Wednesday. I went to the grocery store and stocked up on fruits and veggies for the first few days. And then, two-thirds into my fruit day, the first day of the diet, I could not do it anymore.

I’m a baby. What can I say? I never would have thought I would be saying that I got stuck on the fruit day. I love fruit! But… not so much for dinner. And not so much as the only thing to eat all day. The acidity and sweetness were killing me. Seriously. My teeth hurt.

So, I made a refried bean quesadilla for dinner and called the whole diet thing done.

I guess maybe I should just start trying to eat a little bit healthier instead…

gnocchi with beans and spinach

Makes 6 to 8 Servings

Ingredients:
2 tablespoons plus 2 teaspoons olive oil, divided
2 16-oz. packages dried gnocchi
1 medium onion, thinly sliced
6 garlic cloves, minced
1 cup water
6 cups chopped baby spinach
2 15-oz. cans diced tomatoes with Italian herbs
1 15-oz. cans white beans, drained and rinsed
Salt and pepper, to taste
1 cup shredded mozzarella cheese (use part-skim to cut down on fat)
¼ cup shredded Parmesan cheese

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add gnocchi and cook for about 7-9 minutes, until lightly browned, stirring often. Transfer to a bowl.

Heat 2 teaspoons olive oil in the same skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Add in garlic and stir often until it turns lightly brown, about 1 minute. Add in water and continue cooking until onion is fully cooked, about 4-6 minutes. Add in spinach and cook for an additional 2 minutes, until it begins to wilt. Add tomatoes and beans. Season with salt and pepper. Stir until combined. Bring to a simmer. Sprinkle mozzarella and Parmesan cheese over the top and cover for about 3-5 minutes, until cheese is melted.

If you want, you can pop it under the broiler for of  to get nicely browned cheese on top.

Source: Eating Well

roasted vegetable moussaka

roasted vegetable moussaka | drag it through the gardenThis dish is part two of my meat-free meal attempts, not only for Lent but also because Lauren apparently decided she does not like meat that much any more ever since her trip to Spain. Especially not chicken.

So, after having my plans of making a normal meat-filled moussaka shot down, I decided to try to pack the moussaka with some mediterranean veggies. Not only did I feel pretty healthy eating it with all of those vegetables, it tasted really good. Like good enough where I would make it again even though it doesn’t boast any meat in the ingredients.

My thing for Lent this year is to eat less meat. I have heard of people going vegetarian altogether during these forty days, but to be quite honest, that is just way too drastic for my diet.

I think I am going to start the “Eat Your Heart out Diet” this week which will definitely cut down on my meat intake. Have you heard of it? It’s basically a crash diet (which obviously isn’t an ideal situation) where you eat (pretty much) as much as you want of specified foods for a given day during a week. Supposedly people have consistently lost ten pounds during the course of the week and have supposedly kept the weight off. We’ll see.

If you want updates on how it’s going, I’ll try to post news over on my Facebook page. Like I said, I think I am going to start it this week… hopefully Wednesday. But that all depends on how quickly I eat the leftovers sitting in my fridge.

roasted vegetable moussaka

Makes 8 to 10 servings

Ingredients:
½ cup dried lentils
1 large eggplant, thinly sliced
2 large zucchini, thinly sliced
2 russet potatoes, thinly sliced
1 large onion, thinly sliced
2 cloves garlic, minced
3 tablespoons olive oil
Salt and pepper, to taste
1 14.5-oz. can crushed tomatoes
1 teaspoon oregano
1 cup crumbled feta cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups milk
1/8 teaspoon nutmeg
1 egg, beaten
¼ cup grated parmesan cheese

Preheat oven to 375 degrees.

Toss eggplant, zucchini, potatoes, onion, and garlic with olive oil and season with salt and pepper. Spread out on baking sheets, using as many as necessary to maintain a single layer. Bake in the preheated oven for 30-40 minutes until tender and lightly browned, tossing occasionally.

Meanwhile, in a medium saucepan, add lentils and 1 cup of water. Bring to a boil and reduce to a gentle simmer. Continue cooking uncovered for about 20-30 minutes until lentils are tender. Drain. Return lentils to the saucepan and add tomatoes and oregano. Warm over low heat for a couple of minutes.

Once vegetables are cooked, place a single layer of eggplant on the bottom of a 9×13” baking dish. Add a layer of zucchini, potatoes and onion, and half a cup of feta cheese. Add all the tomato and lentil mixture. Add remaining feta cheese. Layer with remaining potatoes and onion, zucchini, and eggplant. Cover with aluminum foil and bake for 25 minutes in the preheated oven.

Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour. Slowly whisk in milk, making sure to break up any clumps. Continue heating until bubbling and thick enough to coat the back of a spoon. Season with salt and pepper and add nutmeg. Let cool for a couple of minutes then rapidly whisk in th egg.

After the initial 25 minutes of baking, pour sauce over vegetables and top with Parmesan cheese. Bake uncovered for an additional 25-30 minutes until browned and bubbly on top.

Source: Slightly adapted for AllRecipes.com

cheesy broccoli and cauliflower stuffed spuds

cheesy broccoli and cauliflower stuffed potatoes | drag it through the gardenLooking for a meat-free meal for the upcoming Lent season? I know I am. Maybe these baked potatoes stuffed with a cheesy broccoli and cauliflower filling will do the trick. You could always try it with a caesar salad or maybe my mom’s seven layer salad (just take out the bacon on that one for a meatless option).

This is the first time I have updated this blog since the end of January. And while that is good news right now (free time!) that was horrible news for the past week and a half. But, alas, I am back. And hopefully this little bit of extra time I have this week will allow me to get all my ducks in a row and get ahead of the game. Maybe.

Or else I will just spend that time catching up on TV shows I missed…

To be honest, I do not have that much of a life update if you are looking for one. I have decided to erase all of last week out of my memory. Because it was awful. Besides dinner with some friends Wednesday night. Shrimp and crab risotto and fro yo afterwards? Yes, please!

Okay, okay. Between these two paragraphs I just decided to check and see if an exam grade was up. I took this exam on Friday and I swore it absolutely murdered me. If I am going to be completely honest, I just wanted to go home and cry afterwards. But, I did not get that opportunity because I had to go to another class to take another exam.

Long story short, I ended up receiving a solid A on that first one. Maybe last week wasn’t so bad after all…

cheesy broccoli and potato stuffed baked potatoes

Makes 4 servings

Ingredients:
4 russet potatoes
1 tablespoon + 2 teaspoons olive oil, divided
1 ½ teaspoons coarse salt
6 cups mixed broccoli and cauliflower
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon mustard powder
2 ½ cups milk
1 ½ cups grated cheddar cheese
1 ½ cups grated Gruyere cheese

Preheat oven to 400°F. On a baking sheet, rub potatoes with 1 tablespoon olive oil and coarse salt. Bake in preheated oven for about 1.5-2 hours, until cooked through with crispy skin.

Heat remaining 2 teaspoons olive oil in a skillet over medium heat. Add broccoli and cauliflower. Season with salt and pepper and cover. Cook for about 5-7 minutes, until cooked through, stirring occasionally. Set aside.

Meanwhile, in a 2-quart pot over medium heat, melt butter. Whisk in flour and mustard powder. Slowly whisk in milk. Continue whisking until no lumps are present. Stir in cheddar and Gruyere cheese. Heat until melted. Carefully fold in cooked broccoli and cauliflower. Cut potatoes in half lengthwise and spoon cheesy broccoli and cauliflower mixture inside. Serve.

Source: Adapted from Whole Foods

roasted garlic broccoli

roasted garlic broccoli | drag it through the gardenI bring to you a quick and easy recipe to get those veggies packed into your meals… in a way you will want to eat them! God knows I need all the help in that department I can get.

I am sorry about the lack of posts this past week. And I’m sorry if you have written me a comment and I have not responded. I was really on top of my updates for a while there. School just got super crazy within this last week and I am still trying to get on top of it. This whole Spanish senior thesis thing is driving me up a wall, mainly because (a) I have to re-read two Spanish books probably by next week, (b) I want to be in a blow-off non-literature-based Spanish class instead of writing this, and (c) I don’t want to have to present this in April… which I will have to do in front of a bunch of professors, unfortunately. I am already nervous.

Between that, having to write my chemistry senior thesis, all of my other classes and labs, and the start of hockey season (Let’s go Blues!), I have surrendered myself to the fact that I will probably have a minimal social life this semester.

roasted garlic broccoli

Makes 4 servings

Ingredients:
6 cups broccoli florets
2 tablespoons olive oil
1 teaspoon kosher salt
2 cloves of garlic, minced
juice from half a lemon

Preheat oven to 375°F. On a baking sheet, toss together broccoli, olive oil, salt, and garlic. Spread out in a single layer. Bake in the preheated oven for about 20-23 minutes, until broccoli is cooked through and a little crispy in some parts. Squeeze lemon juice over broccoli and serve.

spicy kale chips

spicy kale chips | drag it through the garden

Kale chips and me? We have had a unique relationship. The first time I had ever heard of them was on some cooking show. And the only thing I could think was that it was some weird ploy by the health nuts of the world trying in vain to satisfy their snack cravings. And I thought they (the kale chips I mean… not the health nuts) looked disgusting.

The first time I tried kale chips… well, I did not like them. Not one bit. I suppose that statement wouldn’t make you want to try them for yourself if you have never delved into the world of crispy kale, but just for the record, I cooked the living hell out of them. Hence, the repulsion.

The second time I made them, I liked them. They were pretty good and a decent alternative to the supermarket staple of grease-packed potato chips. You know, the kind where you open the bag and you are shocked that whichever company could get away with putting so few chips inside?

The third time I cooked them, I loved them. Now, 80% of the time when I think about chips and how much I would love to eat an entire half-filled bag of them, I turn to kale chips. No joke.

Nineteen percent of the time I am too lazy to go to the store to get either potato chips or kale to make kale chips. And that last 1%, I give in to my cravings.

If you have never had kale chips, try them. Seriously. With or without the red pepper flakes. But, me? I like a little spice in my life.

spicy kale chips

Makes 4 to 5 servings

Ingredients:
1 bunch of kale, stems removed and torn into bite-size pieces
1 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon red pepper flakes (more or less to taste)

Preheat oven to 350 °F. In a large bowl, mix kale with olive oil, salt, and red pepper flakes until all leaves are evenly coated. Transfer to a baking sheet so that the kale forms a single layer (you may need to use two or more baking sheets for this). Bake in the preheated oven for 10 to 12 minutes, until crisp and lightly browned around the edges.