Food Explorer RD

Tag: vegetable

Asian Savoy Cabbage and Shiitake Mushroom Soup
Makes 4 Servings.
Per serving: 90 calories, 3.5 g total fat (1 g saturated fat),
12 g carbohydrate, 4 g protein, 4 g dietary fiber, 460 mg sodium

Ingredients
1 large egg
2 tsp. sesame or peanut oil
1/2 small-medium Savoy, napa or green cabbage, cut lengthwise, cored, sliced in 1/4-inch strips
2 medium-large carrots, cut in 1/4-inch slices
1/2 cup thinly sliced shiitake mushrooms
4 cups low-sodium vegetable stock
2 Tbsp. low-sodium soy sauce
Freshly ground black pepper
2 Tbsp. chopped fresh cilantro, garnish

Directions

In small bowl, lightly beat egg. In small skillet, heat oil over low-medium heat. Pour in egg and let evenly coat bottom of skillet. Cook egg until set. Slide egg onto plate. Roll up egg and slice into 1/4-inch rounds and set aside.

In medium saucepan over medium-high heat, add cabbage, carrots, mushrooms, stock, soy sauce and a few grinds of black pepper. Cover pot and bring to boil. Reduce heat to low and simmer, stirring occasionally, for 8-10 minutes or until vegetables are tender.

Ladle soup into four warmed soup bowls. Place several egg slices on surface of each bowl. Garnish with cilantro and serve warm.
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Source: aicr.org
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February 15, 2018
Zucchine alla Scapece
Total time:1 hr 10 min Yield: 4 servings Level: Easy

Ingredients:
Extra-virgin olive oil, for searing, plus extra for seasoning
5 small zucchinis, thinly sliced
Small bunch fresh rinsed mint, leaves picked and chopped
2 cloves garlic, slivered
White wine vinegar
Salt (use in moderation)

Directions:
Heat up extra-virgin olive oil in a deep, heavy-bottomed pan for cooking. Gently place the zucchini in hot oil and cook until golden. Then place the zucchini on an absorbent paper towel to drain excess the oil. Allow to cool. Layer the seared zucchini, mint leaves, and garlic in an air tight container. Season the zucchini with fresh extra-virgin olive oil, white wine vinegar, and salt.

This dish can be eaten right away or allow to marinate in the fridge as flavors will intensify. Use within 3 days.

Recipe courtesy of David Rocco
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Source: http://www.cookingchanneltv.com/recipes/david-rocco/zucchine-alla-scapece-zucchini-finished-in-vinegar-1961424
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June 2, 2017
Roasted Cauliflower with Black Olives and Bread Crumbs
Ingredients:
1 head cauliflower, broken into small florets
2 tablespoons extravirgin olive oil
1/2 teaspoon fine sea salt
1/4 cup pitted black Kalamata olives, quartered
3 tablespoons plain dry whole wheat bread crumbs
1/4 teaspoon freshly ground black pepper

Method:
Preheat the oven to 425°F. Place cauliflower on a large rimmed baking sheet, drizzle with oil, sprinkle with salt and toss. Roast, stirring once, until cauliflower is browned and tender, 20 to 25 minutes. Transfer to a large bowl.

Meanwhile, place olives, bread crumbs and pepper in small heavy skillet and set over medium heat. Cook, shaking the pan frequently, until bread crumbs are lightly browned, about 5 minutes. Sprinkle bread crumb mixture over cauliflower and serve.

Nutritional Info:
Serves: 6. Per Serving: 100 calories (60 from fat), 6g total fat, 1g saturated fat, 320mg sodium, 8g carbohydrates, (2g dietary fiber, 2g sugar), 2g protein.
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Source: http://www.wholefoodsmarket.com/recipe/roasted-cauliflower-black-olives-and-bread-crumbs
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February 3, 2017