vegetable bake | Good Dinner Mrs Mellen

Category: vegetable bake
- Roasted Brussels Sprouts with Shallots and Cranberries
  
  Posted at 1:55 pm by Good Dinner Mrs Mellen
  
  Dec 15th
  If you read my blog by now you know that I am obsessed with cranberries. As soon as these red jewels come to market I start to cook and bake everything with cranberries. My family loves Brussels Sprouts with cranberries and I make this recipe for our Christmas dinner; the red cranberries are an added festive touch. Many grocery stores carry the petite Brussels Sprouts which I like to use as they are nice and tender. If you use the larger variety you will need to split them in half. Another favorite ingredient that I use regularly is fig balsamic vinegar; sweet and tangy perfect with Brussels Sprouts. Versatile Brussels Sprouts are so perfect roasted alone too!
  - 2 tablespoon butter
  - 2 small shallots, chopped (about 1⁄4 cup)
  - 2 teaspoons minced garlic (about 2 garlic cloves)
  - 3 tablespoons fig balsamic vinegar
  - 3 pounds fresh Brussels sprouts, halved (about 10 cups) or petite Brussels, whole
  - 2 tablespoons olive oil
  - 1 teaspoon kosher salt
  - 1/2 teaspoons black pepper
  - 1 cup fresh cranberries
  Step 1
  
  Melt large skillet over medium heat. Add shallots, and cook, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often for 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead.
  
  Step 2
  
  Preheat oven to 400°F. Toss Brussels sprouts with olive oil, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Transfer to lightly greased 13 x 9-inch baking dish. Roast Brussels sprouts in the preheated oven until golden and tender, about 25 minutes, stirring halfway through baking. Set aside for up to 1 hour.
  
  Step 3
  
  Microwave shallot mixture on MEDIUM (50% power) until mixture can be stirred, about 30 seconds. Add shallot mixture to Brussels sprouts. Sprinkle evenly fresh cranberries, and bake at 400°F until heated thoroughly about 15 minutes. Let stand 10 minutes before serving.
  
  Enjoy!
  
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  Posted in Christmas Recipes, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, vegetable bake, Vegetables, Vegetarian | Tagged Brussels Sprouts, Christmas recipe, Cranberries
- Bake Tomato Casserole
  
  Posted at 9:39 am by Good Dinner Mrs Mellen
  
  Sep 14th
  I love locally grown tomatoes. Farm fresh tomatoes taste wonderfully alive with flavor and bright with color. You can see and taste the difference. I am fortunate that the town that I live in has a summer farmers market and I have generous friends that share their bountiful produce. Lately, I’ve been seeing a rainbow of color tomatoes from golden yellow to deep purple come to market which makes a beautiful colorful tomato casserole.
  
  I serve this casserole as a side dish with dinner or for lunch with a salad and crisp fresh bread.
  
  3 cups assorted cherry tomatoes
  
  2 tablespoon olive oil
  
  1/4 cup kalamata olives, pitted and sliced
  
  1/4 cup grated parmesan cheese
  
  1/4 cup chopped fresh herbs, basil, rosemary, and french thyme
  
  Preheat oven to 350F. Place tomatoes, olives, and herbs in a bowl, gently toss to combine. Transfer tomato mixture to a baking dish and drizzle with olive oil. Sprinkle parmesan cheese on top.
  
  Bake for 20-25 minutes until tomatoes are bubbling and topping is golden brown.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, lunch, Side dish, Tomato, vegetable bake, Vegetables, Vegetarian | Tagged easy, farm fresh tomato, quick, tomato bake, tomato casserole
- Bourbon Baked Beans
  
  Posted at 9:15 am by Good Dinner Mrs Mellen
  
  Jun 22nd
  For summertime entertaining, barbecues, pool parties, picnics with family and friends I prepare easy to make ahead meals so I can relax with my guest. We hostess just want to have fun too!
  
  Baked beans are great for celebrating July 4th, an all American side dish. Why buy already prepared baked beans from a can when you can easily make homemade. I like to use a variety of different beans, black, kidney, pinto, navy beans, you choose your favorite. I lean to more vegetarian and vegan food so I make these beans vegan and flavored with bourbon.
  
  You can put the baked beans together a day ahead, refrigerate and bake the day you want to serve.
  
  BOURBON BAKED BEANS
  
  6 15- to 16-ounce cans assorted beans, black, red kidney, pinto, northern beans, drained
  
  1 tablespoon vegetable oil
  
  1 large onion. chopped
  
  2 cloves garlic, minced
  
  1 1/4 cups purchased barbecue sauce
  
  1/2 cup bourbon whiskey
  
  1/3 cup tomato paste
  
  2 tablespoon cup dark molasses
  
  3 tablespoons Dijon mustard
  
  2 tablespoons (packed) dark brown sugar
  
  2 tablespoons vegan Worcestershire sauce
  
  1 tablespoon soy sauce
  
  2 tablespoon apple cider vinegar
  
  1 teaspoon smoked paprika
  
  1 teaspoon liquid smoke, optional
  
  2 tablespoon dark brown sugar
  
  Preheat oven to 350°F. Place beans in a large bowl. Cook onions in oil until translucent about five minutes, stirring frequently. Add garlic cooking for an additional five minutes. Cool then add to beans. In a medium bowl whisk together the remaining ingredients except for parsley. Pour over beans and stir until combined. Transfer to a 113 x 9 x 2-inch baking dish. Bake uncovered until liquid bubbles and thickens slightly about 1 hour. Cool 10 minutes.
  
  Enjoy!
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  Posted in Barbecue, vegetables,easy,, Food, Good Dinner Mrs Mellen, vegan, vegetable bake, Vegetarian | Tagged baked beans, easy, Side dish, vegan
- Cherry Tomatoes Parmesan
  
  Posted at 8:50 pm by Good Dinner Mrs Mellen
  
  Jan 27th
  CHERRY TOMATOES PARMESAN
  
  Cherry tomatoes, the petite jewel of the tomato family, so versatile, wonderfully delicious tossed in a salad, added to a casserole or baked parmesan style. I like to serve this dish either a side dish or as a lunch entree with a salad and fresh bread.
  
  2 pints cherry tomatoes
  
  2 tablespoon olive oil
  
  2 cloves garlic, minced
  
  1 tablespoon dried oregano
  
  2-ounce goat cheese, crumbled
  
  4 fresh mozzarella, sliced
  
  1/4 cup fresh grated parmesan cheese
  
  1/2 cup julienned fresh basil
  
  1 cup Panko breadcrumbs
  
  2 cloves garlic, minced
  
  1 teaspoon salt
  
  1/4 cup parsley, finely chopped
  
  2 tablespoon olive oil
  
  Preheat oven to 400F. Toss tomatoes in a bowl with oil, garlic, and oregano to coat. Arrange tomatoes in 10 x 14 x 2 ceramic baking dish. Scatter goat cheese, followed by mozzarella, parmesan cheese and then basil. Combine breadcrumbs, garlic, salt, parsley, and oil. Sprinkle the mixture evenly over the dish. Bake for 40 minutes until bubbly and golden brown. Serve at room temperature.
  
  Enjoy!
  
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  Posted in Casserole, Food, Good Dinner Mrs Mellen, vegetable bake | Tagged cherry tomatoes, goat cheese, Mozzarella, Parmesan
- Moroccan Cauliflower
  
  Posted at 8:03 pm by Good Dinner Mrs Mellen
  
  Dec 23rd
  Moroccan Cauliflower
  
  Roasting vegetables enhances the flavor without losing the nutritional benefits. Cauliflower, basically bland, is the chameleon of the vegetable world assuming the flavor and taste of spices paired with during cooking. A perfect companion for creating an array of interesting vegetable dishes. Adding a Moroccan melody of spices to cauliflower with a touch of honey and pistachios the cauliflower is transformed into an exotic side dish bursting with flavor.
  
  1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  
  1/4 cup olive oil
  
  1 teaspoon ginger
  
  1 teaspoon coriander
  
  1 teaspoon cinnamon
  
  1 teaspoon kosher salt
  
  1/2 teaspoon ground pepper
  
  1/2 cup golden raisins, Sun-Maid
  
  1/2 cup chopped pistachios
  
  1/4 cup green onions, diced
  
  1 tablespoon honey
  
  Preheat the oven to 450 degrees F. Toss cauliflower with ingredients and place in a baking dish. Roast for 20 minutes until tender and golden.
  
  Enjoy!
  
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  Posted in Easy recipes, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, vegetable bake, Vegetables, Vegetarian | Tagged Cauliflower, Easy recipe, Moroccan spices
- Baked Eggplant Parmesan
  
  Posted at 4:17 pm by Good Dinner Mrs Mellen
  
  Sep 20th
  Autumn quietly arrives in New England – crisp mornings turn into warm sunny afternoons with the glorious fall sun setting a few minutes earlier each day: Farmers markets stocked with the last of nature’s bounty before the first frost ends harvesting. Beautiful plump eggplant beckons me as I fill my market basket with copious quantities perfect to make my Baked Eggplant Parmesan. Coming from a long line of Italian cooks I’ve eaten and made this southern Italian dish my entire life. Like my mother I don’t fry my eggplant – I prefer to bake – forgoing the extra fat from frying. And I’ve updated the recipe using Panko bread crumbs for a lighter breading. I love to taste the eggplant, not the breading. One more item – I only use San Marzano tomatoes. I like my sauce sweeter with less acidity. The San Marzano variety of plum tomato grows in the rich volcanic soil of the Sarno River valley, near Mount Vesuvius, resulting in a sweet flesh with low acidity. Its thick skin makes it easy to peel off. Plus, it’s meatier than Romas and other plums and has fewer seeds: all good things for making the sauce. Like French Champagne, San Marzano tomatoes are grown under strict rules designed to protect and promote regional agricultural products. In Italy, D.O.P. or Denominazione di Origine Protetta rules ensure that only growers within a defined area adhering to specific farming and canning methods can sell tomatoes labeled San Marzano. I assure you the extra cost is worth producing the most delectable sauce for all your cooking dishes that require canned tomatoes.
  
  BAKED EGGPLANT PARMESAN
  
  INGREDIENTS
  
  Marinara
  
  ¼ cup olive oil
  
  1 head of garlic, cloves crushed
  
  1 large red onion, chopped
  
  ½ teaspoon crushed red pepper flakes
  
  1 tablespoon tomato paste
  
  ¼ cup dry white wine
  
  2 28-ounce cans whole peeled San Marzano tomatoes *
  
  ¼ cup torn basil leaves
  
  ½ teaspoon dried oregano
  
  Kosher salt
  
  Eggplant and Assembly
  
  4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
  
  Kosher salt
  
  3 cups panko (Japanese breadcrumbs)
  
  1½ teaspoon dried oregano
  
  1 teaspoon freshly ground black pepper
  
  1½ cups finely grated Parmesan, divided
  
  1½ cups all-purpose flour
  
  5 large eggs, beaten to blend
  
  ½ cup finely chopped basil and parsley, plus basil leaves for serving
  
  6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
  
  8 ounces fresh mozzarella, thinly sliced
  Marinara
  
  Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion and red pepper flakes, cook, stirring often, until onion is translucent, about 5 minutes. Add tomato paste stirring until combined. Add wine, bring to a boil, and cook until almost completely evaporated about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Simmer for 2–2½ hours stirring occasionally.
  
  Let the sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
  
  Do Ahead: Sauce can be made 2 days ahead. Cover and chill.
  Eggplant and Assembly
  
  Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels. Let the eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
  
  Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
  
  Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. I don’t fry my eggplant instead I bake. Place eggplant on parchment-lined cookie sheet baking for 20-25 minutes until lightly browned.
  
  Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13×9″ baking pan; top with a layer of eggplant slices. Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of the remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake 45–60 minutes until the sauce starts to bubble.
  
  Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
  
  Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.
  
  * I used Cento San Marzano tomatoes.
  
  Enjoy!
  
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  Posted in Farm Fresh Produce, Food, Hearty Meal, vegetable bake | Tagged Cento San Marzano tomates, Eggplant, Parmesan
- ROASTED BEETS WITH ORANGES
  
  Posted at 8:57 am by Good Dinner Mrs Mellen
  
  Sep 9th
  ROASTED BEETS WITH ORANGES
  
  Gorgeous Roasted Beets and Oranges
  
  Beets taste so delicious that I sometimes forget their health and nutritious benefits. Beets are low in calories yet high in fiber, antioxidants and an array of important micronutrients. And fresh beets are so easy to cook, readily available year-round, don’t use canned. Beets roasted with citric juices enhance the root flavor of beets creating a nice glaze. A fine salt like Pink Himalayan is used to finish the dish adding a burst of flavor, not to salt while cooking. Gourmet salts from around the world are all the rage with so many different choices as well as added ingredients. On a recent trip to Amelia Island in Florida, I had the pleasure of staying at the Ritz Carlton with the famous Salt restaurant and boutique with the boutique stocking salts from around the world. Assisted by a knowledgeable salesperson I returned home with an array of interesting salts.
  
  ROASTED BEETS WITH ORANGES
  
  12 Beets
  
  1 tablespoon olive oil
  
  1 1/2 tablespoon fresh thyme
  
  1 lemon, juiced
  
  3 oranges, 2 juiced and one cut into half slices 1-inch thick.
  
  2 teaspoon Pink Himalayan fine salt
  
  Preheat oven 375F.
  
  Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunk. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
  
  Place the cut beets in oven proof baking dish. Combine olive oil, thyme, lemon and orange juice pouring over beets. Roast for 50-60 minutes, turning once or twice with a spatula until the beets are tender. Remove from the oven and immediately sprinkle with salt and serve warm.
  
  Enjoy!
  
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  Posted in cooking, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, vegan, vegetable bake, Vegetables, Vegetarian | Tagged baked veggies, beets, Healthy, oragnes, Ritz Carlton Amelia Island, vegan
- Baked Stuffed Eggplant
  
  Posted at 1:01 pm by Good Dinner Mrs Mellen
  
  Sep 2nd
  Eggplant a versatile vegetable this is like a chameleon changes assuming the character of the spices and ingredients used by the cook. Eggplant parmesan, beautiful stacked eggplant, tomato, mozzarella towers, baked stuffed eggplant and more I could continue adding to the variety of the eggplant recipes; all equally delicious. I was moved to create this recipe one day when I was at a farmer’s market and saw a beautiful array of eggplant glistening with fresh-picked dew beaconing me to purchase. Once home I started thinking about how to cook the beautiful eggplant and I just decided to leave the eggplant whole hollowing out the center using the meat as stuffing and the shell as a baking dish. As a filler to the ingredients I use La Casa de Grano Fregolo Sarda a traditional Sardinian Pasta that is toasted available at Italian markets such as Eataly or online. I loved the texture and resulting taste all the flavors marrying to create a delicious baked eggplant, a beautiful presentation too.
  
  1 eggplant
  
  juice of 1/2 lemon
  
  pinch of sea salt
  
  2 tablespoon olive oil
  
  2 cloves garlic, chopped
  
  1 tablespoon fresh basil
  
  1 tablespoon fresh thyme
  
  2 tablespoon toasted pine nuts
  
  1/4 cup La Casa de Grano Fregolo Sarda, cooked or orzo
  
  2 teaspoon capers
  
  4 oz brie, rind removed and cubed
  
  oil for drizzling
  
  1/4 teaspoon sea salt
  
  1/8 teaspoon pepper
  
  garnish with fresh basil and thyme
  
  Preheat oven to 400F. Gently remove the top of the eggplant and set aside. Cut out eggplant meat and cube. Place eggplant in a bowl, add lemon juice and sea salt. Put olive oil in saute pan and heat. Add garlic and saute until slightly translucent, don’t brown. Add cubed eggplant, basil, thyme cooking about 5 minutes until eggplant is soft. Continue cooking for another 5 minutes after adding pine nuts, pasta, and capers. Put eggplant mixture into hollowed-out eggplant layering with cubed brie. Place eggplant lid on top. Drizzle with olive oil seasoning with salt and pepper. Bake for 30-35 minutes or until the filling starts to escape from the eggplant. Serve at room temperature.
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, vegetable bake, Vegetables, Vegetarian | Tagged Baked Eggplant, brie, farm fresh, La Casa de Grano Fregolo Sarda
- Baked Stuffed Quiona Artichokes
  
  Posted at 12:24 pm by Good Dinner Mrs Mellen
  
  Apr 2nd
  Ingredients
  
  4 large artichokes
  
  2 quarts of water
  
  1 lemon, halved
  
  2 bay leaves
  
  2 cloves garlic, unpeeled
  
  1/8 cup salt
  
  1/2 cup Quinoa cooked according to package instructions. I like Earthly Choice
  
  1/2 cup grated Parmesan cheese
  
  2 tablespoons assorted fresh chopped herbs (such as parsley, basil and oregano)
  
  2 tablespoons toasted pine nuts, toasted
  
  2 tablespoons olive oil
  
  Salt and black pepper
  
  Directions
  
  Cut off the stem, trim the tips from the leaves and cut off the top quarter of the artichoke. In a large pot bring 2 quarts of water to a boil and add artichokes. Squeeze juice from the lemon halves into water, then add the bay leaves, garlic cloves and salt. Cover, reduce heat to simmering and cook until artichokes are tender, and base can be pierce with a knife, about 25 minutes. Drain artichokes. Placing the artichokes on their base, spread apart the outer leaves and carefully remove and discard the center section and fuzzy choke, leaving outer leaves intact.
  
  Preheat oven to 375 degrees F. Combine Quinoa, cheese, herbs and oil; season to taste with salt and pepper. Carefully spread apart leaves of artichoke, leaving them attached. Pack Quinoa mixture into all available spaces. Place on a baking dish and bake 25 minutes or until golden.
  
  Enjoy!
  
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  Posted in vegetable bake, Vegetables, Vegetarian | Tagged easy, pine nuts, quinoa, stuffed articokes
- Roasted Brussels Sprouts with Pecans and Cranberries
  
  Posted at 8:11 am by Good Dinner Mrs Mellen
  
  Feb 5th
  Brussels Sprouts are widely trendy now. Everyone is making these beautiful veggies! I love this recipe for Thanksgiving combining Pecans and a fall favorite fresh Cranberries. Roasting brussels sprouts brings out the nutty flavor which is enhanced by the addition of pecans. Fresh cranberries tartly play off the smooth taste of fig balsamic vinegar.
  
  Roasted Brussels Sprouts with Pecan and Cranberries
  
  1 1/2 pounds Brussels sprouts, ends trimmed, sliced in half and yellow leaves removed
  
  3 tablespoons olive oil
  
  1 teaspoon allspice
  
  1 teaspoon kosher salt
  
  1/2 teaspoon freshly ground black pepper
  
  1/2 cup toasted chopped pecans
  
  1/2 cup fresh cranberries
  
  1 tablespoon fig balsamic vinegar
  
  Directions
  
  Preheat oven to 400 degrees F.
  
  Place trimmed Brussels sprouts, olive oil, allspice, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking dish, top
  
  with pecans. Place on center oven rack.
  
  Roast in the preheated oven for 30 minutes, shaking pan every 5 to 7 minutes for even browning. Top with cranberries roasting another 10 minutes. Drizzle with vinegar. Serve immediately.
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Healthy, vegan, vegetable bake, Vegetables, Vegetarian | Tagged Brussels Sprouts, Cranberries, pecans
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