Category: Vegetarian

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Spicy Olives

Spicy Warm Olives
From Things to Grill in Foil
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162 calories
10 g
0 g
15 g
1 g
2 g
138 g
989 g
0 g
0 g
12 g
Nutrition Facts
Serving Size
138g
Amount Per Serving
Calories 162
Calories from Fat 122
% Daily Value *
Total Fat 15g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 989mg
41%
Total Carbohydrates 10g
3%
Dietary Fiber 5g
18%
Sugars 0g
Protein 1g
Vitamin A
18%
Vitamin C
5%
Calcium
13%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup olives
  2. 1/2 teaspoon red pepper flakes
  3. 1 minced garlic clove
Instructions
  1. Toss olives, red pepper flakes and garlic on a sheet of foil.
  2. Form a packet.
  3. Grill over medium-high heat, turning often, 15 minutes.
Adapted from Food Network
beta
calories
162
fat
15g
protein
1g
carbs
10g
more
Adapted from Food Network
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Broccolini Strascinati

Broccolini Strascinati
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422 calories
5 g
0 g
41 g
1 g
6 g
110 g
161 g
1 g
0 g
34 g
Nutrition Facts
Serving Size
110g
Amount Per Serving
Calories 422
Calories from Fat 360
% Daily Value *
Total Fat 41g
63%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 30g
Cholesterol 0mg
0%
Sodium 161mg
7%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
2%
Sugars 1g
Protein 1g
Vitamin A
7%
Vitamin C
6%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1-1/2 pounds broccolini
  2. 3 tablespoons extra virgin olive oil
  3. Kosher salt to taste
  4. 3 cloves garlic, very thinly sliced
  5. 1/2 teaspoon red pepper flakes, or to taste
  6. 1/4 cup dry white wine
Instructions
  1. Trim the broccolini and cut it into 1-inch pieces, using the stems and the florets.
  2. Heat the olive oil over medium-high heat in a large skillet (with a lid), the biggest one you have. Add the broccolini and cook, stirring to flip the pieces around occasionally, until they start to turn golden brown but are still crisp tender, about 8 minutes.
  3. Season with salt; add the garlic and red pepper flakes; and saute for 30 to 60 seconds, until you can smell the garlic.
  4. Add the wine and cover the pan for 2 minutes, allowing the liquid to come to a simmer. Remove the lid and saute for another minute until the liquid is almost evaporated and the broccolini is as tender as you like it. Remember that it will soften a bit more off the heat. Serve hot.
Notes
  1. The “dragged” (strascinati) technique is most often used with broccoli in Italy, though other vegetables can be prepared the same way, such as broccoli rabe or cauliflower. With this method, the common step of parboiling the vegetable before sauteeing is skipped, and the result is that the vegetables stay firmer and the flavor is more concentrated.
  2. A generous amount of olive oil along with hot peppers and garlic are usually used, and I saw no reason to tamper with tradition there. You’ll see that the garlic and pepper flakes are added toward the end — this lets you cook the broccolini over nice high heat without the garlic and pepper flakes burning.
  3. Don’t keep flipping and fussing with the broccoli too often or it won’t brown, which gives it that nutty caramelized flavor that makes this dish pretty sublime. Also, this dish works best when there is a little crunch left in the broccoli — though you should feel free to cook it until it is as tender as you like.
  4. I made this with regular broccoli first, then with broccolini, which is like broccoli but with longer slimmer stalks and a smaller head of florets, all of which are edible and have a slightly milder flavor than broccoli.
beta
calories
422
fat
41g
protein
1g
carbs
5g
more
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Corn on the Cob – Microwaved

Microwaved Corn on the Cob
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351 calories
76 g
0 g
6 g
13 g
1 g
408 g
61 g
26 g
0 g
4 g
Nutrition Facts
Serving Size
408g
Amount Per Serving
Calories 351
Calories from Fat 46
% Daily Value *
Total Fat 6g
8%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 61mg
3%
Total Carbohydrates 76g
25%
Dietary Fiber 8g
33%
Sugars 26g
Protein 13g
Vitamin A
15%
Vitamin C
46%
Calcium
1%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 ears of corn
Instructions
  1. Leave the husks on the corn. Trim the fringe.
Place corn on the cob in husk on plate in microwave and follow these cook times
  1. 1 ear – 2 minutes
  2. 2 ears – 4 minutes
  3. 3 ears – 5 minutes
  4. 4 ears – 6 minutes
  5. The corn will be very hot when the corn finishes cooking. Use a hand towel to hold the corn if necessary.
Notes
  1. This recipe makes perfect corn. The silk comes off with the husks.
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calories
351
fat
6g
protein
13g
carbs
76g
more
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Roasted Root Vegetables

Roasted Root Vegetables
Serves 6
Print
1817 calories
201 g
0 g
112 g
21 g
16 g
1964 g
5476 g
86 g
0 g
93 g
Nutrition Facts
Serving Size
1964g
Servings
6
Amount Per Serving
Calories 1817
Calories from Fat 990
% Daily Value *
Total Fat 112g
173%
Saturated Fat 16g
78%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 80g
Cholesterol 0mg
0%
Sodium 5476mg
228%
Total Carbohydrates 201g
67%
Dietary Fiber 56g
224%
Sugars 86g
Protein 21g
Vitamin A
1518%
Vitamin C
535%
Calcium
73%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound turnips
  2. 1 pound rutabagas
  3. 1 pound carrots
  4. 1 pound parsnips
  5. 3 shallots, halved
  6. 1/2 cup olive oil
  7. 2 tablespoons chopped fresh rosemary
  8. 2 teaspoons kosher salt
  9. 1 teaspoon black pepper
  10. 8 garlic cloves
Instructions
  1. Preheat to 400°. Peel first 4 ingredients; cut into 1-inch pieces. (If your carrots are small enough, leave them whole.) Toss with shallots and next 4 ingredients.
  2. Place in a single layer in a 17- x 11-inch jelly-roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals.
Notes
  1. Note: You can prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450° for 10 to 15 minutes or until hot.
Adapted from myrecipes.com
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calories
1817
fat
112g
protein
21g
carbs
201g
more
Adapted from myrecipes.com
NoMayo https://nomayo.us/
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Poached Pears with Chocolate Sauce

Poached Pears with Chocolate Sauce
Serves 2
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
2
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 medium firm pears
  2. 2 cups water
  3. 3/4 teaspoon clear vanilla extract
  4. 1 cinnamon stick (2 inches)
  5. 1/4 teaspoon ground nutmeg
  6. 2 tablespoons sugar
  7. 1 tablespoon baking cocoa
  8. 1 teaspoon cornstarch
  9. 1/8 teaspoon ground cinnamon
  10. 6 tablespoons 2% milk
  11. CHOCOLATE SAUCE VERSION 2
  12. 2 squares unsweetened chocolate, broken up
  13. 1/3 cup water
  14. 1/2 cup granulated sugar
  15. 3 T butter, cut into small pieces
  16. 1/2 tsp vanilla
Instructions
  1. Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. Place in a large saucepan; add the water, vanilla, cinnamon stick and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender.
  2. Meanwhile, in a small saucepan, combine the sugar, cocoa, cornstarch and cinnamon. Gradually whisk in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened and bubbly. Cool.
  3. Drain pears; place on dessert plates. Drizzle with chocolate sauce.
Adapted from Taste of Home
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Taste of Home
NoMayo https://nomayo.us/
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Roast Potatoes with Lemon, Rosemary and Thyme

Roast Potatoes with Lemon, Rosemary and Thyme
Print
1168 calories
271 g
0 g
2 g
33 g
1 g
1559 g
263 g
13 g
0 g
1 g
Nutrition Facts
Serving Size
1559g
Amount Per Serving
Calories 1168
Calories from Fat 19
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 263mg
11%
Total Carbohydrates 271g
90%
Dietary Fiber 24g
94%
Sugars 13g
Protein 33g
Vitamin A
2%
Vitamin C
290%
Calcium
28%
Iron
75%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 lbs new potatoes
  2. 2 lemons, plus an extra lemon half
  3. 7-8 garlic cloves, skin on, lightly squashed
  4. Several sprigs rosemary
  5. Several sprigs thyme
  6. olive or rapeseed oil
  7. sea salt
  8. freshly ground black pepper
Instructions
  1. Wash the potatoes to remove the dirt but try not to remove the skins. Up to, say, golf-ball size, they can be roasted whole, but any larger than that and they should be cut into halves or quarters. Parboil the potatoes in a pan of salted water for 5 minutes, then drain and leave to dry for a minute or two.
  2. Cut the 2 lemons into thick slices. Put the potatoes in a roasting dish and scatter over the lemon slices, garlic, rosemary and thyme. Trickle oil generously over everything and toss the whole lot together with your hands, making sure each potato is covered in oil. Season well with salt and pepper. Bake in an oven preheated to 200°C for 35–40 minutes, turning everything at least once, until the lemons are starting to caramelise and the potatoes look irresistibly golden brown.
  3. Squeeze on the juice from the extra lemon half, sprinkle with a little more salt and serve immediately.
Adapted from River Cottage Cookbook
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calories
1168
fat
2g
protein
33g
carbs
271g
more
Adapted from River Cottage Cookbook
NoMayo https://nomayo.us/
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Warm Leek and White Bean Salad

Warm Leek and White Bean Salad
Serves 4
Print
1204 calories
113 g
0 g
72 g
34 g
8 g
691 g
2420 g
11 g
0 g
61 g
Nutrition Facts
Serving Size
691g
Servings
4
Amount Per Serving
Calories 1204
Calories from Fat 634
% Daily Value *
Total Fat 72g
111%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 51g
Cholesterol 0mg
0%
Sodium 2420mg
101%
Total Carbohydrates 113g
38%
Dietary Fiber 26g
102%
Sugars 11g
Protein 34g
Vitamin A
67%
Vitamin C
49%
Calcium
33%
Iron
69%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons rapeseed or olive oil
  2. 2 large leeks, trimmed, washed and finely sliced
  3. 1 tin (14 oz) of white beans, drained and rinsed, such as cannellini
  4. 1 heaped tablespoon chopped flat-leaf parsley
  5. Sea salt and freshly ground black pepper
  6. Salad leaves, to serve
  7. MUSTARD DRESSING
  8. 1 tablespoon dijon mustard
  9. 1 teaspoon wholegrain mustard, (optional)
  10. 3 tablespoons rapeseed or extra virgin olive oil
  11. 2 teaspoons cider vinegar
  12. A pinch each of sea salt, freshly ground black pepper, sugar
Instructions
  1. Heat the oil in a large frying pan over a medium heat, then add the leeks and a good pinch of salt. As soon as the leeks begin to soften, turn the heat down fairly low and continue to cook, stirring from time to time for 6–7 minutes, until they are soft; don’t let them colour. Add the beans and toss together until heated through. Remove from the heat and stir in the parsley and plenty of black pepper.
  2. For the dressing, whisk all the ingredients together to combine. Add to the pan of warm leeks and beans and stir well.
  3. Divide the salad leaves between 4 plates and spoon the warm bean and leek mixture on top. Serve straight away, accompanied by toasted sourdough bread. Alternatively, forget the leaves and just serve the dressed beans on toast.
Adapted from River Cottage Cookbook
beta
calories
1204
fat
72g
protein
34g
carbs
113g
more
Adapted from River Cottage Cookbook
NoMayo https://nomayo.us/
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Five-root soup with Pancetta

Five-Root Soup with Bacon
Print
763 calories
115 g
31 g
27 g
22 g
5 g
1823 g
4873 g
37 g
0 g
19 g
Nutrition Facts
Serving Size
1823g
Amount Per Serving
Calories 763
Calories from Fat 239
% Daily Value *
Total Fat 27g
41%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 31mg
10%
Sodium 4873mg
203%
Total Carbohydrates 115g
38%
Dietary Fiber 21g
84%
Sugars 37g
Protein 22g
Vitamin A
408%
Vitamin C
160%
Calcium
28%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon rapeseed or olive oil
  2. 3 oz. finely diced unsmoked streaky bacon or pancetta
  3. 1 large onion, finely chopped
  4. 1 cup finely diced carrots
  5. 1 cup finely diced rutabaga
  6. 1 cup finely diced boiling potatoes
  7. 1 cup finely diced parsnip
  8. 1 cup finely diced celery root
  9. 4 cups light vegetable or chicken stock
  10. Sea salt and freshly ground black pepper
Instructions
  1. Heat the oil in a large saucepan, add the bacon or pancetta and cook gently until the fat runs and the bacon starts to turn golden. Add the onion and sweat for 10–15 minutes, until soft and golden. Add all the diced root vegetables, cover the pan and let the whole mixture sweat and soften for 10 minutes or so, stirring occasionally.
  2. Pour in the stock and bring to a simmer. Cover and cook for about 15 minutes, until all the vegetables are tender.
  3. Taste the soup and season accordingly. Ladle into warm bowls, scatter over some chives and top with grated cheese.
Notes
  1. The key to success with this soup is to cut the root vegetables small and keep the pieces all about the same size so they cook evenly. It helps to be in a chopping mood when you set about this one. If you don’t have any Cheddar to hand, or you want to go easy on the cheese, you can finish the soup with a trickle of rapeseed or olive oil instead. You could also leave out the bacon to make a vegetarian version.
Adapted from River Cottage Every Day
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calories
763
fat
27g
protein
22g
carbs
115g
more
Adapted from River Cottage Every Day
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Breakfast Pie with Hash Brown Crust

Breakfast Pie with Hash Brown Crust
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tbl olive oil
  2. 3 1/2 cups peeled, shredded hash browns
  3. salt, black pepper
  4. 2 tbl unsalted butter
  5. 1 large leek, halved lengthwise, cleaned, and white and light greens thinly sliced into half moons
  6. 8 oz mushrooms, cut into 1/4 inch slices
  7. 5 large eggs
  8. 3/4 cup heavy (whipping) cream
  9. 1 cup grated parmesan
Instructions
  1. Preheat the oven to 350 degrees with a rack in the middle position.
  2. Heat the olive oil in a large nonstick skillet over medium heat. While the skillet heats, combine the shredded potatoes with 1 teaspoon salt, ½ teaspoon pepper, and some rosemary in a large bowl and toss to combine.
  3. Add the seasoned potatoes to the hot skillet, spread them into a single layer, and cook, flipping once with a spatula, until they are crispy on both sides, about 10 minutes. Dump potatoes into a 9" pie plate and spread along the bottom and up the sides. You may want to allow the potatoes to cool a little before spreading.
  4. Melt 2tbl butter In the same skillet over medium heat. Add the leeks and mushrooms and cook until they are soft and lightly browned, 15 to 20 minutes. Remove from heat and let cool.
  5. Meanwhile, combine the eggs and cream in a large bowl and whisk together. Add salt and pepper and half the grated cheese and whisk until incorporated.
  6. Spread the leeks and mushrooms over the bottom of the crust and top with the remaining cheese. Pour in the egg mixture.
  7. Bake until the filling is cooked through and the top is nicely browned, 30 to 40 minutes. Serve immediately. Serves 6.
Notes
  1. This is really good, and a solid choice for vegetarians and gluten-sensitives.
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calories
0
fat
0g
protein
0g
carbs
0g
more
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Cheese Onion Pie II

Cheese Onion Pie 2
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 5-6 small onions
  2. 1 large onion
  3. 1 cup half-and-half
  4. 1 cup milk
  5. 5 eggs
  6. 1 tsp salt
  7. 1/4 tsp pepper
  8. 1/4 tsp cayenne
  9. 1 lb swiss slices, in strips
Instructions
  1. Beat eggs, add liquids and seasonings
  2. Place onions in pie crust and top with cheese strips
  3. Pour liquid over pie and sprinkle on paprika
  4. Bake at 350º for 30 minutes
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calories
0
fat
0g
protein
0g
carbs
0g
more
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