Tag: vegetable

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.

Orzo and zucchini soup

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Are your cupboards looking a little bare? Mine were too. Going to the store right now is filling me with anxiety and dread so I was definitely pulling myself up by my culinary bootstraps and surviving the day with this one.

A little pasta and a green vegetable can go a long way. If you don’t have orzo rice is a good substitute.

Ingredients

  • 2 cups orzo
  • 2 cups chicken broth
  • 1/3 cup frozen onion
  • 1/4 cup frozen peas
  • 1 garlic clove, minced
  • 1 zucchini, diced
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp tarragon
  • 2 tbsp butter
  • Salt/pepper

Directions

  1. Place butter in a medium size pot and melt on medium heat. Then add your frozen veggies and garlic and cook till the garlic colors which should take about 3-5 minutes.
  2. While that’s cooking in a smaller pot place 2 cups of orzo and enough water to cover it plus about an inch. Should come out to roughly 3 cups. This has to cook for about 11 minutes.
  3. After you get your orzo on add zucchini and all the spices to the vegetable pot and cook for about 3 minutes then add chicken stock. You want the zucchini to still have a little crunch to it so you don’t want to cook it to long before you add the stock.
  4. When your orzo is done cooking add it to the vegetable pot. salt and pepper to taste.

You won’t end up with a lot of broth in this soup. Up the chicken stock to 4 cups if you want a thinner soup.

Struggle Bus Soup

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This recipe has two names. Struggle Bus Soup and mean green machine. It’s definitely a raid the crisper drawer for anything green and the back of the pantry cupboard for those packs of ramen you’ve been holding onto for a rainy day type of recipe.

Also parsley isn’t just for decorating every 90’s restaurant plate. Put it in your soups! Put it in your pesto! It’s delicious.

Ingredients

  • 2 chicken ramen packets
  • 4 cups water
  • 1/4 cup frozen peas
  • 1/4 cup frozen onion
  • 1/2 head of broccoli, cut into florets
  • 2 carrots, cut into matchsticks
  • 2 garlic cloves, minced
  • 1/4 cup parsley, chopped
  • 1 chicken bouillon cube
  • 1/2 tsp tarragon
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 2 tsp butter
  • Salt/pepper

Directions

  1. In a medium size pot over medium heat put butter and garlic and heat till butter is melted.
  2. Add frozen veggies to the pot and cook for 3-5 minutes cooking off some of the moisture.
  3. Add carrots and broccoli and cook for 3 minutes.
  4. Add garlic powder, onion powder, seasoning packets from ramen and tarragon. Cook for 3 minutes to heat the spices. (Helps bring out the delicious salt flavor from the ramen packets.)
  5. Add water and bouillon cube and stir to mix spices and veggies together. Cook for about 5 minutes.
  6. Add noodles and parsley and cook till noodles are your desired doneness. About 3-5 minutes.
  7. Salt and pepper to taste.

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.