Grilled Steamed Mediterranean Vegetables

These have to be some of the easiest veggies to make during the summer!  Toss your favorite veggies into tinfoil and grill. 

No, seriously, it is that easy. 

Grilled Steamed Mediterranean Vegetables – Adapted from a newspaper clipping

Ingredients

• 4 C fresh or frozen broccoli, cauliflower and carrot mix
• dash or two of oregano
• olive oil
• salt and pepper
• splash of balsamic vinegar
• Ice cube (if fresh veggies are used)

Directions

Lightly grease the tinfoil.  Then, place 4 C frozen veggies into the center of the tinfoil.  If you use fresh veggies, than add 2 ice cubes to the veggies. 

Sprinkle with oregano, salt and pepper. 

Wrap up the veggies in the tinfoil. 

Place on the grill over medium heat for 5-7 minutes, then turn the package.  Continue grilling for 5-7 more minutes, or until tender. 

Open the tinfoil package and splash with balsamic vinegar. 

Serve warm. 

Enjoy!

reade more... Résuméabuiyad

Creamy Cauliflower Zucchini Rice

This creamy rice makes a fantastic side dish. 

Brown rice.  Creamy garlic cauliflower. Shredded zucchini.  Parmesan cheese. 

I can guarantee you’ll enjoy this one!

Creamy Cauliflower Zucchini Rice – Inspired by Lindsay at Pinch of Yum

Ingredients

• 2 C brown rice, uncooked
• 4 C chicken broth
• 1 tsp. minced onion
• 1 medium zucchini
• 16 oz. fresh or frozen cauliflower
• 1 tsp. minced garlic
• splash of milk
• 1/2 T butter
• 1/4 C Parmesan cheese, plus additional for garnish
• salt and pepper

Directions

Begin by combining 4 C chicken broth with 2 C brown rice in the base of your rice cooker.  Add in 1 tsp. minced onion.   Place the cauliflower in the steamer basket.  Cook the rice while steaming the veggies simultaneously, for about 20 minutes.  

Meanwhile, shred the zucchini. 

When the cauliflower is tender, transfer it to your blender.  I used our immersion blender, and pureed the cauliflower in two batches. 

Puree until smooth, adding a splash or two of milk, as needed.  Then, season with salt and pepper.   

In a large saucepan, melt 1/2 T butter.  Add in minced garlic and sauté until the garlic smells amazing. 

Add in the zucchini, and sauté for 3-4 minutes until the zucchini is softened. 

Add the pureed cauliflower to the zucchini garlic mixture. 

Then, stir in the cooked rice. 

Add in some milk to achieve your desired creaminess.  Then stir in 1/4 C Parmesan cheese. 

Garnish with extra Parmesan cheese. 

Serve warm. 

Enjoy!

reade more... Résuméabuiyad

Roasted Cauliflower Poppers

A while back one of my swimming friends from high school pinned a recipe that looked like something we’d enjoy: cauliflower poppers.  The author claimed they tasted like French fries. 

Now, I didn’t think these tasted like fries, and dipping them in ketchup was less than ideal.  But, they were a great side dish and super tasty!

Roasted Cauliflower Poppers – Adapted from Delighted Momma

Ingredients

• 1 head cauliflower
• Olive Oil
• Sea Salt
• Optional: pepper, garlic powder

Directions

Begin by washing the head of cauliflower and trimming any spots that look smashed or slightly browned. 

Chop up the head of cauliflower into bite-sized pieces.  The smaller the pieces, the faster they will cook!

Take a large cookie sheet – preferably one with edges like a jelly roll pan, or a half-sheet cake pan.  Either use a baking mat or parchment paper on the bottom of the tray. 

Arrange the pieces of cauliflower on a large cookie sheet. 

Then, spray the tray with a light mist of olive oil.  Alternatively, you can toss the cauliflower in olive oil in a bowl before arranging it on the cookie sheet. 

Season with sea salt, and if desired, pepper and garlic powder. 

Roast the tray of cauliflower for about 1 hour at a temperature between 425 and 450.

Every 15-20 minutes, carefully remove the tray from the oven and give the cauliflower pieces a stir.  You may find you need to spray the cauliflower with olive oil once again and season it with salt and pepper when you stir it.  Do so as necessary. 

Continue cooking until the cauliflower is lightly browned and crunchy.  The browner they are – the more crunch and better texture they will have to enjoy! Just be sure not to burn them!

Enjoy!  They are great as a side dish, or an afternoon snack. 

Recipe notes: These are best the day you make them.  They reheat well, keeping good flavor, but they loose their crunch.  

reade more... Résuméabuiyad