My Recipe Reviews

Recipe Reviews, Recommendations, Tips and Musings. Thanks for visiting!

vegetables

Taters, Shrooms & Peas with Parmesan Cream (Chrissy Teigen)

by Leave a Comment

Taters Shrooms Peas
Chrissy Teigen’s cookbook, Cravings: Hungry for More: A Cookbook came out last year as a follow up to her first monster-hit cookbook, Cravings: Recipes for All the Food You Want to Eat: A Cookbook (she really likes those colons).  I’ve made a few recipes from the newer book and have tons more of them tagged to make.

Her recipes are almost down-home comfort foods, although you may have to visit the store to get some of the ingredients. These Taters, Shrooms and Peas are pretty straightforward, though, and have pretty normal ingredients (obviously taters, shrooms and peas, but also shallots, cream, Parmesan Reggiano, and dried thyme). Simple ingredients that make a rich, filling dish.  It can be used as your main meal or on the side with a protein.

Taters Shrooms Peas

You need to like Parmesan cheese if you’re going to make this. I halved the recipe and it still uses 3/4 Cup of grated Parmesan (not shredded and not green can cheese, please). You can use all of the cheesy cream sauce over the vegetables, or just drizzle it on to lightly coat them. I of course used all of it; thus, the creamy looking photo below.  The first photo above is before the cream sauce is added and it’s also delicious that way.

Chrissy uses frozen peas in the recipe and I strongly recommend that. I used canned peas even though she said she wouldn’t like me anymore if I did, and they were a little mushy and slightly pale.  It could’ve used that punch of bright green from the frozen peas.

Taters Shrooms Peas

All in all, we really enjoyed this recipe and ate it as a main dish for lunch. It’s a little rich and should be eaten hot right off of the stove or, at the very least, very warm.

Mine cooled off a bit as I took photos and waited for Bret to come in for lunch, and I warmed it up by adding a little cream and simmering over low heat. Taters, Shrooms, and Peas will be made again at our house!

Taters Shrooms Peas

Taters, Shrooms & Peas (Chrissy Teigen)

Yield: 4 -5 as a side dish
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Creamy Parmesan sauce tossed with potatoes, fresh mushrooms, and peas.

Ingredients

  • For the Cream Sauce
  • 1/2 C whipping cream
  • 3/4 C grated Parmigiano-Reggiano cheese
  • pinch of salt
  • a few gratings of fresh nutmeg
  • For the Vegetables
  • 1/2 lb. Yukon Gold potatoes, skin on, scrubbed and cut into 1/2" cubes
  • 2 tbsp olive oil
  • 6 oz white mushrooms, trimmed and quartered
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/2 tbsp butter
  • 1/2 C frozen peas
  • salt and pepper to taste

Instructions

  1. Place the potatoes in a medium microwave-safe bowl and add about 1/2" water to the bowl. Place plastic wrap to cover the bowl and poke a few holes in the plastic wrap. Microwave on high until potatoes soften, about 8 minutes. Drain the potatoes and set aside.
  2. While the potatoes are cooking, make the Parmesan Cream: In a small saucepan, bring the cream to a low simmer over medium-low heat and slightly reduce, about 2-3 minutes. Whisk in the Parmesan cheese, salt, and nutmeg. Cook an additional 1 minute, whisking, then remove from the heat, set aside, and cover to keep warm.
  3. In a large skillet, heat 1 tablespoon of the oil over medium-high heat until hot, but not smoking. Add the mushrooms and spread them into a single layer. Cook without stirring until they get golden brown, about 3 minutes. Stir and sprinkle in the onion powder. Pour the mushrooms into a medium bowl and cover to keep warm.
  4. Add the remaining 1 tablespoon of the oil to the hot skillet, then pour the microwaved potatoes into the pan in a single layer, not stirring for 1 minute until golden brown on one side. Sprinkle with the thyme, stir and cook for 2-3 more minutes.
  5. Add the mushrooms back into the skillet, along with the peas and butter. Stir and cook until warm and mixed thoroughly. Season with salt and pepper to taste (remember that the Parmesan cheese is slightly salty, though).
  6. Pour the mixture into a serving dish and drizzle with the Parmesan cream sauce (start with about half the sauce, then add more if you want). Toss the sauce and vegetables together and finish with a little additional grated Parmesan if you'd like. Serve immediately while hot or very warm.

Notes

Tips and Stuff:

I halved Chrissy Teigen's recipe.  If you use as a main dish, it will feed about 3; as a side dish, probably 5-6.

Her original recipe calls for shallot, but I used onion powder.

The original recipe also calls for heavy cream, but I used regular whipping cream to lighten it up just a touch.

Make sure your dried thyme is fresh (and not with a good till date from 1997).

Definitely serve hot right off the stove or very warm.  If it cools off, warm it up in a pan on the stove with a little added cream.

Nutrition Information:
Yield: 5 Serving Size: 1 serving
Amount Per Serving: Calories: 293Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 45mgSodium: 381mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 8g

Nutrition Values are Approximate

© Chrissy Tiegen
Category: Vegetables/Side Dishes

Crispy Baked Cauliflower Nuggets (Light Recipe)

by Leave a Comment

Cauliflower Nuggets

Even though it’s February and some resolutions are falling by the wayside, I’m still trying to eat a little better and a little lighter.

I have several ‘Light’ cookbooks and have been sampling a few recipes from each. Some of the recipes have been total flops, but these Crispy Baked Cauliflower Nuggets (adapted from Taste Of Home’s Guilt-Free cookbook) are the best of the bunch. Outstandingly delicious!

Cauliflower Nuggets

These light, crispy cauliflower pieces get the crunchiness from the crushed corn flakes held together by a little flour and egg white. I love cauliflower anyway and this recipe kicks up the goodness a notch.

I ate about half of them for lunch, dipped in that creamy, lightly spicy aioli. You can leave the aioli off if you’re trying to cut back – totally optional.

Cauliflower Nuggets

As I was munching down on them for lunch, I almost felt like I was eating a main dish because they’re quite substantial. These Crispy Baked Cauliflower Nuggets are reminiscent of chicken nuggets, but much, much better and healthier! Love that crispy coating.

I think you’ll love these simple cauliflower nuggets. The hardest part is cutting up the cauliflower, so if you want to cheat and get it pre-cut, that’ll save you some time.

Cauliflower Nuggets

Cauliflower Nuggets

Crispy Baked Cauliflower Nuggets (Cooking Light)

Yield: 3 - 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Cornflakes make for a crispy crunchy coating and the aioli (optional) finishes them off nicely. 

Ingredients

  • 1 medium/large cauliflower (about 4 heaping cups)
  • 6 tbsp all-purpose flour
  • 1/4 tsp garlic salt
  • 1/4 tsp paprika
  • 1/4 tsp ground pepper
  • 2 1/2 C corn flakes, crushed
  • 2 egg whites
  • For the Aioli (dipping sauce):
  • 1/2 C mayonnaise
  • 1/2 tsp fresh lemon juice
  • 1 to 2 tsp Sriracha sauce

Instructions

  1. Preheat oven to 400°.  Line a baking sheet with aluminum foil and spray generously with cooking spray.
  2. Break cauliflower into a little larger than bite-sized pieces (too small and they'll fall apart after cooked).  Put 1/2 C water into a medium sauce pan and add the cauliflower.   Put a lid on the pan and cook cauliflower over medium heat for 5-6 minutes, until crisp-tender.  Drain well and set aside to cool for about 5 minutes.
  3. In a shallow bowl, mix together the flour, garlic salt, paprika and pepper.  In another shallow bowl, put the egg whites.  In a third shallow bowl, put the crushed corn flakes.
  4. When cauliflower is still warm, but cool enough to handle, dip each piece into the flour (shaking of excess), dip and roll in the egg white (shaking off excess), then roll in the crushed corn flakes.  Set on the prepared baking sheet and continue with the rest of the cauliflower.
  5. Bake the cauliflower for 15-18 minutes, turning it over half way through baking so the bottoms don't burn and they cook evenly.  Remove from the oven and sprinkle with a bit of kosher salt if desired.  
  6. For the aioli:  while the cauliflower is baking, mix the mayonnaise, lemon juice, and sriracha (to taste) together until thoroughly combined.  Refrigerate until cauliflower is ready.
  7. Serve immediately out of the oven with the side of aioli (or drizzle aioli over the tops of the cauliflower).  If you have any leftover, refrigerate after cooled and warm up in a 350° oven for 10 minutes so it will stay crispy.

Notes

Tips and Stuff:

For a lighter dish, serve without the aioli (but it's reeaaaaalllly good with it).

To crush the corn flakes, put them in a ziplock bag and pound gently with the bottom of a glass until pretty finely crushed, but still with a little texture.  That helps the cauliflower be really crispy right out of the oven.

Serve these warm, definitely.

You can find sriracha sauce by the hot sauces in any grocery store now, but if you'd rather use Tabasco, that's fine.  Just a little different taste.

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 338Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 520mgCarbohydrates: 31gFiber: 4gSugar: 5gProtein: 7g

Nutrition Values are Approximate

© Adapted from Taste of Home - Elvera Dallman
Category: Vegetables/Side Dishes

Black-Eyed Peas with Oranges and Chipotle

by Leave a Comment

Black-eyed Peas with Oranges and Chipotle

In an effort to NOT turn on the oven while it’s over 100° every day…. I pulled out Black-Eyed Peas with Oranges and Chipotle from Saladish by Ilene Rosen.

It sounds a little like a Fall dish, but the fresh oranges and cilantro make it a perfect summer salad or side dish.

Black-eyed Peas with Oranges and Chipotle

I’ve taken a few liberties with the recipe. I tend to do that, since I really want to use what’s in the pantry instead of having to go out and buy a bunch of ingredients. Along with the black-eyed peas, I used a can of black beans and instead of oranges, I used fresh mandarins.

This dish is hearty and still light in a way, with the citrus fruit adding a sweetness while the chipotle and adobo add a spicy smokiness. A delicious meal that was put together fairly quickly. Want it even a little easier? Use canned mandarins.

Black-eyed Peas with Oranges and Chipotle

We enjoyed these Black-Eyed Peas with Orange and Chipotle. Maybe I should rename this Black-Eyed Peas, Black Beans with Mandarins and Chipotle. Nope, too long. We’ll stick to the original and you can make changes – it’s really fairly versatile.

I was liberal with the adobo sauce and chipotle because we like spicy, but you can start with a little and make it to your tastes.

Oh, and don’t forget the cilantro! That finishes off the dish nicely.

Black-eyed Peas with Oranges and Chipotle

Black-Eyed Peas with Oranges and Chipotle

Yield: 8 - 10 sides

Orange adds a nice sweetness and the chipotle adds a spicy smokiness. 

Ingredients

  • 2 cans black-eyed peas
  • 1 can black beans
  • kosher salt
  • 3-4 medium oranges or 4-5 mandarin oranges
  • 1-2 canned chipotles in adobo sauce, plus 1 tbsp of the sauce (to taste)
  • 1 tbsp rice vinegar
  • 1 tbsp Dijon mustard
  • 2/3 C canola oil (or any neutral-flavored oil)
  • freshly ground pepper
  • 2 tbsp red onion, finely chopped
  • 1/2 C lightly packed cilantro (coarsely chopped)

Instructions

  1. Drain and rinse the black-eyed peas and black beans in a colander.  Lightly pat dry and pour into a large bowl.  Stir in 1/2 teaspoon of salt.  
  2. Zest the oranges with a fine grater until you have 1 tbsp. of zest.  Use a sharp knife to cut all the peel away from the oranges (cut in strips, through the pith, turning as you cut) and cut into segments (without the membrane) and put into a small bowl.  Squeeze juice from the remaining membrane to make 1/3 cup.
  3. Make the dressing:  In a blender or food processor combine the orange zest, reserved orange juice, chipotle (to taste) and adobo sauce (also to taste - start with 2 teaspoons), vinegar, and mustard.  Pulse to mix together. 
  4. Set blender or processor to puree and while running gradually add the oil.  Puree for a couple of minutes until the dressing is smooth.  Add 1/2 tsp. of black pepper and 1/2 tsp. of salt, pulsing to mix into the dressing.  Taste and adjust salt and pepper to taste.
  5. To the black-eyed peas/black beans, add the onion, orange segments, 3/4ths of the dressing and most of the cilantro (keep aside a little to garnish).  Use the remaining dressing if needed.  Taste and adjust salt, pepper, and adobo sauce as needed.
  6. Serve at room temperature.

Notes

Tips and Stuff:

The original recipe called for 1 lb. of dried black-eyed peas, but I chose to go the alternative can way.  

I used mandarin oranges, which are milder than regular oranges. Regular oranges would be great, too.

I kept adding adobo sauce (about 1 tbsp.) because we wanted it spicier, but taste as you go.

Instead of red onion, I used what I had - yellow onion.

Nutrition Information:
Yield: 10 Serving Size: 1 serving
Amount Per Serving: Calories: 295Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 288mgCarbohydrates: 35gFiber: 8gSugar: 17gProtein: 7g

Nutrition Values are Approximate

© Ilene Rosen from Saladish cookbook
Category: Vegetables/Side Dishes

Easy Carrot Soufflé

by Leave a Comment

Updated: October, 2020

Don’t run away! Yes, this is a soufflé, but a very easy one that’s not dependent on tip-toeing around the oven.

Do you remember Piccadilly Cafeteria? They went out of business, oh, twenty years or so ago, but they had really very good homemade cafeteria food. We used to get this Easy Carrot Soufflé as a side and scrape every bit from the little bowl.

We were sad to see them go out of business and I scoured the universe, yes the universe, to find this or a similar recipe. I finally found a kind of similar recipe and changed it so that it was almost an exact match to theirs. Now we’re happy.

Carrot Souffle L

I don’t know why they call it a soufflé because it’s actually almost a dense, textured custard. It’s hard to describe – you would use it like you would a sweet potato casserole as a side. It’s sweet and oh so very flavorful.

This is one of our favorite sides, although I only make it occasionally when there’s time to cook the carrots thoroughly and then let the soufflé cook for 45-50 minutes. Although it’s easy to throw together, it’s not a last minute side dish.

Carrot Souffle

As for the soufflé part, it does puff up a bit, but isn’t as airy and light as a regular soufflé. Like I said, it’s hard to describe, but so delicious!

The Easy Carrot Soufflé recipe below is probably good for four people, but Bret and I almost finish it up at one meal when served with a nicely grilled steak or pork chop. Just double the recipe if you’re taking it to a family/friend get together.

I think you’ll really love this one. People will want the recipe and won’t believe it’s made with carrots!

Another great holiday side dish is the incredible Dutch Oven Potatoes. It’s amazing!

Easy Carrot Souffle

Easy Carrot Soufflé

Yield: 4 -6
Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes

Sweet, fairly healthy carrot side for any meal.

Ingredients

  • 1 1/2 lb. baby carrots
  • 1/2 C. sugar
  • 1/2 tbsp. baking powder
  • 5 tsp. vanilla extract
  • 1/8 C. flour
  • 3 eggs
  • 1 stick butter, softened to room temp.
  • Powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Grease or spray an 8" round (almost 2 qt.) casserole dish.
  2. Steam or boil carrots until extra extra soft - drain very well. Transfer carrots to large mixing bowl. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well.
  3. Whip the eggs in a small bowl and add to the flour mixture, blending well. Add softened butter to the mixture and blend well. Batter will be fairly thin. Pour the mixture into the baking dish and bake for about 45-50 minutes or until top is a light golden brown. Sprinkle lightly with powdered sugar over the top before serving.

Notes

Tips and Stuff:

The ingredient measurements are a little odd because I halved the original recipe - it made a huge pan full that was too big for just us two.

This time I used a small bag (1 lb.) of baby carrots and it worked OK. Original recipe calls for 1 1/2 lb. Either will work.

Be sure the carrots are very very soft. As you can see in my lower photo, I got impatient and they were only very soft ; thus, the texture. I kind of like the texture, but if you want a perfectly smooth dish, wait until they are almost mushy soft to take off the stove.

I highly recommend this. You can double it for a covered dish gathering (use a 13x9" baking dish and cook 5 to 10 min. longer). I promise people will ask for the recipe.

Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 373Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 133mgSodium: 368mgCarbohydrates: 49gFiber: 3gSugar: 42gProtein: 4g

Nutrition Values are Approximate

© Susan Blades
Category: Side Dish

Hearty Tuna Salad

by Leave a Comment

 
There are friends who come in and out of your life throughout the years and one of those friends for me is Molly.   She helped me during a hard time in my life and we have been somehow attached ever since.

I lost touch with her for awhile, but in the last five years we have reconnected and our conversations started up as though we’d seen each other just yesterday instead of fifteen years ago!

Besides the friendship, one of the things she gave me is one of my now favorite recipes for this Hearty Tuna Salad.

Hearty Tuna Salad

It really does have tuna in it which, even though mentioned in the name of the salad, is actually not the most noticeable ingredient!

There are tons of crunchy little vegetables and stuff in it.  Onions, celery, chow mein noodles, water chestnuts and pecans (or almonds) and you can even count the frozen peas as part of that wonderful texture.

All that good stuff, plus tuna, is in a creamy mayonnaise/soy sauce/lemon juice dressing. The ingredients come together and make the perfect tuna salad.

Sometimes I change up the ingredients a little if I don’t have everything on hand, but the original recipe is the best. I could eat this Hearty Tuna Salad every day.

Hearty Tuna Salad 3

I’ll always think of Molly when I make this tuna salad. Unfortunately, we lost her in 2020, but she made a delightful impression on everyone she left behind.

Hearty Tuna Salad

Hearty Tuna Salad

Yield: 4 -6
Prep Time: 20 minutes
Total Time: 20 minutes

Tasty tuna salad full of vegetables and crunchy stuff.

Ingredients

  • 2 (6 oz.) cans Tuna
  • 1 (10 oz.) package frozen peas, unthawed
  • 1/2 medium onion, finely chopped
  • 1 cup thinly sliced celery
  • 1/2 cup water chestnuts, sliced
  • 1 cup canned chow mein noodles
  • 3/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon soy sauce
  • 1 cup toasted, sliced almonds (or chopped pecans)
  • Iceberg Lettuce leaves

Instructions

  1. Drain tuna and break into pieces. Spoon into a medium bowl.
  2. Stir in frozen peas, onion, celery, and water chestnuts.
  3. Combine mayonnaise, lemon juice, and soy sauce in a separate bowl.
  4. Just before serving, add mayonnaise mixture and toss lightly.  Stir in the chow mein noodles and serve immediately so the noodles don't get soggy.
  5. Serve on lettuce cups or on a single plate with lettuce and sprinkle almonds on top.

Notes

Tips and Stuff:

Make sure the peas are frozen - that gives it a nice extra crunch.

I use only about 1/4 of a chopped onion and that's enough, but if you like more feel free to use the entire onion.  Don't complain to me when you have onion breath.

Use canned whole water chestnuts and slice them yourself - it's way cheaper.

Best when the tuna mixture (without the noodles) is refrigerated a couple of hours before serving (then put in the noodles just before serving).

My photos show pecans instead of almonds and its good that way, too.  We still have a ton of pecans from the fall crop!  I think almonds are a little better on it, though.

Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 380Total Fat: 31gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 18mgSodium: 372mgCarbohydrates: 16gFiber: 4gSugar: 3gProtein: 10g

Nutrition Values are Approximate

© sblades
Category: Soups, Stews, and Salads