Category: Veggie Sides

Vegetable Cobbler

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The vegetable dish you definitely didn’t know you were waiting for, but definitely can’t live without now. This delicious savory tray bake is a use what you have in the fridge and pantry type of recipe. I’ll tell you what I used and the changes I might’ve made, but use what you’ve got. It’ll be delicious and filling either way.

Ingredients

For the scones

  • 2 cups flour
  • 1 tbsp sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 cup milk
  • 3 tbsp butter
  • 1/3 cup cheddar cheese
  • 1 tbsp. rosemary, chopped
  • egg wash: 1 egg plus 1 tbsp water

For the vegetable mixture

  • 1 can Navy beans
  • 1 can diced tomatoes
  • 1 cup beef stock
  • 2 Roma tomatoes, diced
  • 1 zucchini squash, diced
  • 1/2 onion, diced
  • 2 tbsp. Olive oil
  • 2 garlic cloves, minced
  • 1 tsp. Garlic powder
  • 1 tsp. Onion powder
  • Salt/pepper

Directions

  1. Preheat oven to 400 degrees.
  2. In a medium size pot on medium high heat put olive oil and diced onion. Cook till onion is slightly colored. It’ll take about 5 minutes.
  3. Add garlic and cook another 3 minutes. Add Roma tomatoes and cook about 3 minutes. You just want to release some of the moisture in the tomatoes but not really cook them very hard.
  4. Add beans, stock, can of tomatoes, zucchini and dry spices and cook about 5 minutes.
  5. Place your vegetable mixture in a 13×9 glass casserole dish.
  6. Combine all your scone ingredients in a medium size mixing bowl and mix until it becomes a slightly dry dough.
  7. Lightly flour your work surface and turn out your dough. Knead gently until it comes together.
  8. Cut into about 10 small scones and place on top of your vegetable mixture.
  9. Egg wash all your scones so the tops will brown nicely.
  10. Bake for 15 minutes.

Antipasto salad

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My husband asked me for a salad like none I had made before. So I looked yet again to the internet for inspiration. You beautiful people never disappoint. I found antipasto salad there in the midst of all your wonderful ideas.

It’s the perfect salad for a night where you want something light and punchy.

Ingredients

  • Romaine lettuce
  • Salami slices, thick cut
  • Peperoncino peppers
  • Cherry tomatoes, sliced
  • Mozzarella cheese, small balls
  • Black olives
  • Artichoke hearts
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. Oregano
  • 1/4 tsp. Chili flake
  • Salt/pepper

Directions

  1. Combine oil, vinegar, Dijon and dry spices together in a small mixing bowl.
  2. Put lettuce in a medium to large serving bowl.
  3. Dress salad with toppings either in sections or sprinkle on top.
  4. Pour dressing over top and use tongs to combine.

Pork Schnitzel and Chonky Potato Salad

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Crispy Cronchy Amazing

As an attempt to continue our trip through German food we have found our way to pork schnitzel. I had never fried anything in Panko before so when this worked out for me on the first try I was pleasantly surprised how easy it was. The potato salad is also my new favorite way to eat potatoes. The sour cream gives the potato salad a lightness that is pleasantly different from the over dressed packaged ones in the deli section of the store.

Ingredients

Pork Schnitzel

  • 4 boneless pork chops, pounded to about a 1/4 inch thickness
  • 1 cup flour
  • 1 cup panko bread crumb
  • 1 egg
  • 1 tbsp. dijon mustard
  • salt/pepper
  • 1/2 tsp onion powder
  • 1/2 tsp. garlic powder
  • neutral oil for frying

Potato Salad

  • 8 red potatoes, chunky dice
  • 1/2 cup sour cream
  • 1 clove grated garlic
  • 1 tsp. fresh chopped dill
  • kosher salt/pepper to taste

Directions

  1. Set up your bread station: flour and seasonings in one bowl. Egg and dijon mustard in another. Bread crumbs in the third bowl.
  2. Pound out your pork chops and place them on a plate. Set aside.
  3. Chop potatoes and place them in a pot of salted boiling water. These will take about 10 minutes depending on how chunky you cut them.
  4. Put sour cream, dill, garlic and salt into a medium size bowl and set aside.
  5. When potatoes only have a couple minutes left you want to put a pan on medium heat and put about 2 tbsp. oil in.
  6. Start breading your pork: First put it in the flour. Make sure both sides are coated. Then dip into the egg and mustard mixture. Let the excess drip off. Then coat in bread crumb. Make sure both sides are evenly coated.
  7. By this time your potatoes should be done. Drain the water and put in bowl with sour cream. Mix together and set aside.
  8. Fry up your pork. You can put two in a pan together cooking them about 2 1/2 to 3 minutes on each side. You want your pork to be slightly pink and glistening inside. If its grey you have gone to far. You have shoe leather now.
  9. Lightly salt the schnitzel once its done frying and serve it up next to your potato salad.

Kid Approved Broccoli

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Photo from Gimme Some Oven

Ingredients

  • 2 heads broccoli
  • 4 tablespoons butter
  • 1 tsp. finely chopped rosemary
  • 2 tsp. salt
  • 4 cloves minced garlic

Directions

  1. Cut broccoli heads into florets.
  2. Heat pan on low (burner level 3) with 2 tablespoons butter.
  3. Put the broccoli in the pan with half your garlic and rosemary.
  4. Stir to coat the broccoli in the butter and spices mixture. Cook for four minutes.
  5. Add the rest of your butter and spices and stir in again. Cook for another 3-4 minutes.

Tip: You don’t wanna cook it till its lost all its crunch. You may need more or less time depending on your oven. My seven year old boy inhaled his whole portion and told me it was the best broccoli he has ever had.