Refrigerator pickled vegetables

I recently learned how to make quick refrigerator pickles from my greek friend Peggy. Now I’m obsessed! They’re so super quick and easy, deliciously crunchy and spicy. Try pickled onions on burgers, in salads, gourmet sandwiches, next to grilled meats… Or how about pickled beans in a spicy bloody mary (or Ceasar for my Canadian friends!). And pickled jalapenos on fish tacos, picked cauliflower on a cheese and charcuterie platter – well, they just make everything better!
pickled veg

Ingredients for pickled onions, beans, asparagus or cauliflower

1-2 red onions, cauliflower, green beans or asparagus
3 cloves of garlic, peeled and halved
1/2 tsp coarse salt
1/2 tsp sugar
3/4 to 1 cup apple cider vinegar, or as needed to fill your jar (I prefer white vinegar for beans, asparagus and cauliflower)
1/2 tsp pickling spices (you can make your own with peppercorns, mustard seed, coriander seed, bay leaf, chili pepper- experiment with the tastes that you enjoy)

Ingredients for pickled jalapenos

Kalapenos
2 cloves garlic, sliced or smashed
2 tsp coarse salt
1-3 tblsp sugar (higher quantity of sugar will lessen the heat of jalapenos)
3/4 – 1 cup white vinegar
2 thai chili peppers (if you like additional spice)
1/2 tsp pickling spices (see note above)

Preparation instructions

Prepare vegetables- for onion and jalapenos, slice into thin slices
For beans, trim into lengths that will fit into your jar
For cauliflower, trim into small florets
Wash prepared vegetables with hot water from the kettle, dry on a paper towel
Add all spices to the bottom of a clean 8oz jar
Add 1/4″ of the vinegar and stir until dissolved
Pack vegetables tightly into jar.
Pour remaining vinegar over top, push veggies down father, and top up, leaving a little at the top.
Screw top on and label. Keep refrigerated. These will be ready to eat in a day or two.
Eat within two months. Don’t leave these out on the counter for long periods of time- they are not sterilized, so treat them accordingly!
Tip: don’t use metal when preparing these- it doesn’t get along well with vinegar!
Tip: Change up the flavor by adding fresh thyme, dill, ginger, turmeric- whatever you like!

Super quick curried lentil soup with coconut milk

This is a recipe I make when I have no food in the house! I often just throw a bunch of vegetables together with some red lentils, spices and broth, and see what happens. But I think this version turned out especially delicious with it’s simplicity and cozy warmth. It’s a breeze to make vegan or vegetarian, although, being French, I tend to go for the dairy/bone broth version!
easy curried lentil soup

Ingredients:

1 tsp olive oil (or other type of vegetable oil)
1 medium onion, chopped
1 tsp grated ginger (I used the jarred kind I had in the fridge)
1 clove garlic
1/2 tsp turmeric
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 1/2 cups red lentils
4 cups broth
1 small 5.5oz can of coconut milk
greek yogurt or sour cream or non dairy alternative for topping
chopped cilantro

Ingredients:

Heat oil in medium saucepan
Add onion, garlic and ginger. Cook over medium/low heat for about 5 minutes, stirring so it doesn’t burn
Add spice. Stir and cook an additional 3 minutes or so.
Add lentils and broth, stir, cover and cook 30 minutes or so until lentils are soft and mushy.
If it gets too dry, add a bit of water. Stir every 10 minutes or so to make sure lentils don’t stick
Add coconut milk.
Heat through.
Serve with a dollop of yogurt, chopped cilantro, and hot sauce (always!)

Mom’s Cabbage Rolls

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Ingredient list

1 large head green cabbage
1 lb lean ground beef
2 C cooked rice
1 t minced onion
2 cloves garlic, minced
1 apple, peeled, cored, and chopped
1 can tomato sauce
2 onions, chopped
3/4 C brown sugar, packed
1-28 oz can tomatoes
1 can tomato paste
1/2 C honey
Juice of 3 lemons
Salt, pepper, paprika
Instructions

Boil whole cabbage in water for 10 minutes. Remove as many leaves as possible. Combine beef, rice, onion, garlic, salt, pepper, and paprika. Place a large spoonful on each cabbage leaf. Roll up tightly. Secure with a toothpick. Cut up the rest of cabbage, add 2 onions and apple. Mix together and spread half of the mixture in two 9 x 13 pans. Arrange cabbage rolls on top. Combine brown sugar, tomatoes, tomato paste, honey, and lemon juice. Pour over all. Cover pans with foil and bake at 300 for 30 minutes. Bake at 325 for 2 1/2 hours. Baste with juices.

Oven baked parmesan fries

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Ingredient list

2 Russet Potatoes
1/4 c extra virgin olive oil
Kosher salt & Seasoned salt
2 tbls. chopped parsley leaves
1/4 c freshly grated Parmigiano-Reggiano cheese
Instructions

Wash potatoes and par boil them in Kosher salted pre-heated water … about 20 – 30 minutes
When done, drain the potatoes and set aside
pre-heat the oven to 400 degrees
Slice the potatoes into wedges – approximately 16 -20
In a bowl add the olive oil , seasoned salt and potato wedges … gently tossing
Place the wedges on a baking sheet and bake for 30 minutes, turning them after 15 minutes
Place on a warmed platter or bowl and top with the parsley and cheese

Twice baked potatoes

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Ingredient list

1 large block Velveeta cheese
7 large baking potatoes
1 stick of butter
3/4 cup milk
Salt and pepper to taste
Instructions

Bake potatoes at 425* for 1 and 1/4 hours.
Cut in half and scoop out and mash the insides – save 8 skins.
Mix potato with 1/3 of the cheese, milk, butter, salt and pepper.
Whip into mashed potatoes and put back into skins.
Cut slices of Velveeta and put one slice on each 1/2 potato.
Reheat 10-15 minutes at 375* until hot and bubbly.

Cabbage rolls

cabbage and onion
Ingredient list

1 head of cabbage
1 med. onion
1 T. butter
2 lbs. ground beef
1 egg (beaten)
1 tsp. salt
1/4 tsp. pepper
1/2 c. water
2 c. beef broth
Instructions

Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 5-10 minutes. Remove softened outer leaves. Repeat until all leaves are softened and have been removed; drain. Cut thick stem from each leaf. Saute medium onion in butter. Add ground beef, egg, salt, pepper and water. Mix thoroughly. Place about 1/4 cup hamburger mixture at stem end of each leaf. Roll each leaf, tucking ends in toward center. Place cabbage rolls, seam side down, in ungreased baking dish. Pour 2 c. beef broth over cabbage rolls. Cover with foil for 30 minutes. Bake at 350º for about 1 1/2 hours. Makes 4-6 servings.

Eggplant parmesan

casserole verticalIngredient list

1/4 c. flour
1/2 tsp. salt
1 medium eggplant, peeled, cut into 1/2-inch slices
1 beaten egg
1/2 c. cooking oil
1/3 c. grated Parmesan cheese
homemade tomato sauce
1 (6-oz.) pkg. mozzarella cheese, sliced
Instructions

Preheat oven to 350º. Combine flour and salt. Dip eggplant into beaten egg, then in flour mixture. In large skillet, brown eggplant in hot oil; drain well on paper towel. Place one layer of eggplant in 10x6x2-inch baking dish; cut slices to fit. Sprinkle with half the Parmesan cheese. Top with half tomato sauce. Repeat with eggplant, Parmesan cheese, sauce and mozzarella. Cook until heated through; 30-45 minutes.

Oven Roasted Root Vegetables with Balsamic Glaze

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Prep Time: 15 min.
Total Time: 1 hour.

Ingredients

1 red onions, cut into quarters
2 medium sized sweet potatoes, cut into 1” dice
3 beets, cut into 1” dice
4 carrots, peeled and cut into 1” dice
4 parsnips, peeled and cut into 1” dice
2 cups celery root, cut into 1” dice
½ small rutabaga, cut into 1” dice
2 tbsp olive oil
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp balsamic reduction (optional)

Directions

1. Preheat oven to 400F.

2. Toss veggies in a large bowl with olive oil, salt and pepper. Divide between two large baking sheets. Bake in top and bottom third of oven, for 45 min., rotating sheets and flipping vegetables halfway through.

3. Drizzle with balsamic reduction before serving.

Cream of Mushroom Soup

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Prep Time: 10 min.
Total Time: 30 min.

Ingredients

1 tbsp butter
1 tbsp olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 tbsp fresh thyme
500g (½ lb) cremini mushrooms, thinly sliced
½ tsp salt
¼ tsp freshly ground black pepper
4 cups vegetable stock
2 tbsp lemon juice
¼ cup finely chopped parsley
Plain yogurt or sour cream, to serve (optional)

Directions

1. Heat butter and oil in a large saucepan over medium heat. Add onion and let cook until starting to soften, about 3-4 min. Add garlic and thyme and continue cooking, 1-2 min.

2. Add mushrooms and sauté until mushrooms turn golden brown, about 8-10 min. Add salt, pepper and vegetable stock. Bring stock to a simmer and let cook, 20 min.

3. Using a hand blender, blend soup until smooth. Add lemon juice, parsley and cream (if using) and re-warm before serving. Serve with buttered, crusty bread.

Hasselback Potatoes

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Prep Time: 10 min.
Total Time: 1 hour.

Ingredients

4 Yukon gold potatoes
2 tbsp olive oil
1 tsp salt
½ tsp freshly ground black pepper
6 slices bacon, diced
3 green onions, sliced
Sour cream, to serve

Directions

1. Preheat oven to 425F.

2. The key to great hasselback potatoes is thinly slicing each potato into an accordion like shape, without slicing right through to the bottom. Place a potato on a large serving spoon. Slice 1/8-inch to ¼-inch slices along the potato, slicing until you hit the spoon. Alternatively, slice on a cutting board and make sure you stop slicing at least ¼-inch before you hit the bottom of the potato.

3. Place the sliced potatoes on a baking sheet. Brush with half the oil olive, salt and pepper. Place in the oven and bake for 30 minutes. After 30 minutes, brush the remaining oil, salt and pepper over the potatoes and continue baking for an additional 30 minutes, until the potatoes are golden brown and crispy.

4. While the potatoes are cooking, cook bacon in a large frying pan over medium heat until crispy. When ready to serve, sprinkle bacon and green onions over each potato. Serve with sour cream.

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