Your Cooking Coach
Show MenuHide Menu

Tag: vegetables

Grilled Vegetables with Cilantro Chimichurri Sauce

July 24, 2016

These grilled vegetables were absolutely delicious!! The delicious chimichurri sauce brought them to a whole new level…

  • 3 to 4 potatoes, sliced

Transfer the potatoes to a medium pan and top with water. Bring to a boil and drain and let cool.

  • 1 bunch asparagus, ends cut off
  • 2 to 3 red peppers, sliced
  • ¼ cup chimichurri sauce
  • Salt
  • Pepper

Transfer the vegetables including the potatoes to a medium bowl. Add the chimichurri sauce, salt and pepper. Toss well and grill on till all vegetables are golden brown. Serve with steak.

Buttered Bok Choy

November 4, 2014

I served this with the fish I posted yesterday. My husband loves bok choy and I make it often but this is my favorite way to eat it- simple.. with a bit of butter, olive oil and garlic. Less is more especially when one uses excellent ingredients…

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, grated
  • 2 to 3 bunches mini bok choy, cleaned and trimmed
  • Salt
  • Pepper

Heat a frying pan with the butter and olive oil. Add the garlic and sauté on low heat for 2 to 3 minutes. Add the bok choy and sauté on medium heat for a minute. Add salt and pepper. Cover with lid for 3 to 4 minutes. Take lid off and cook off any excess moisture. Serve immediately.

Buttered Haricot Vert

May 19, 2014

I made these beans with the roast chicken breast. As I was making the gravy, I took out some yummy chicken and potato bits from the bottom of the roast pan and added them to the beans. All the yummy flavor made the beans absolutely delicious.

  • 1 pound haricot vert (I found green and yellow), trimmed and rinsed

Bring a medium saucepan with water to a boil. Blanch the beans for 2 minutes and shock in cold water to keep the color.

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Melt the butter and oil in a frying pan and add the beans. Coat and mix together and add the salt and pepper. Cook for 2 to 3 minutes and serve.

Quick Parsnips

April 7, 2014

This was a great accompaniment with the fish… I served a crunchy salad to add some texture to the dish…

  • 2 tablespoons butter
  • 1 packet parsnips, cut into 3 to 4 inch sticks
  • ¼ cup ground nutmeg
  • Salt
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped

Heat the butter in a medium frying pan. Add the parsnips and sauté to coat well. Add the nutmeg and salt. Saute on medium heat for 2 to 3 minutes. Cover with lid and cook on low heat for ten minutes. Take the lid off and make sure the parsnips are soft but not mushy. Garnish with dill and parsley.

Brussels Sprouts with Sriracha and Honey

April 2, 2014

My neighbor had this yummy side dish at a restaurant and told me about it. It is amazing- with very little ingredients you get a very bold flavors! It’s simply a mixture of honey and sriracha!!

  • 1 pound Brussels sprouts, trimmed and cut in half
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1 tablespoon sriracha

Mix the honey and sriracha in a small bowl. Keep aside.

Preheat oven to 400 degrees F degrees.

Place the sprouts cut side down in a lined cookie sheet. Drizzle the olive oil and sprinkle the salt. Roast the sprouts for 30 minutes till the sprouts are soft and golden brown. Transfer the sprouts to a serving bowl and pour the spicy mixture and mix well. Serve warm.

Roasted Broccoli with Blood Orange Juice and Pine Nuts

March 12, 2014

I served this with the pasta from yesterday instead of a salad. I used delicious blood orange juice and zest although regular oranges can be substituted… it was delicious!!

  • 3 cups broccoli florets
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper

Preheat oven to 400 degrees.

Place the broccoli on a lined cookie sheet and roast for about 20 to 25 minutes or till the broccoli is golden brown. Take out.

  • Zest and juice of 2 blood oranges
  • ½ cup pine nuts, toasted
  • 1 tablespoon extra virgin olive oil

Sprinkle the zest and drizzle the blood orange juice on the warm broccoli. Add the pine nuts and olive oil. Mix well and serve warm.

Healthy Roasted Butternut Squash

January 13, 2014

This is my current favorite snack. I buy the already cut up butternut squash or sweet potatoes- I know that is quite lazy but I chose to look at the big picture… it enables me to eat healthy, delicious things. Anyway, I have been roasted a tray full every few days and eat some for either a meal or a snack. I  roast the sweet squash with smoked paprika and dried jalapeño pepper. The spices give the dish a yummy smoky and spicy flavor. I highly recommend this one- low in calories and high in flavor… best of all, it is good for you. Make this part of your healthy eating repertoire…

  • 2 pounds butternut squash, cut into 1 to 2 inch pieces
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried jalapeno pepper

Preheat oven to 350 degrees F.

Place the butternut squash on a lined cookie sheet. Add the olive oil, salt, smoked paprika and jalapeno pepper. Mix well and roast in oven for 45 to 55 minutes till soft and golden brown. Take out and serve.