Savory Vegetable Souffles – Meatless Mondays Never Tasted So Good

Brussels Sprout and Cheddar Souffle Brussels Sprouts and Cheddar Souffle
Happy Monday After Daylight Savings Time!  This will be a hard week for many, getting used to the time change.  I love it once the adjustment takes place because I LOVE that it stays light outside till nearly 8:30 in the spring and nearly 10 in the summer.  We get to play later (it seems) and it’s important to not feel so closed in after months of the cold, dark evenings of winter.

I’ve been in a new, happy rut, lately.  On most Mondays lately, I’ve been making a vegetable souffle.  I hardly ever have my act together for dinner on Monday and I usually haven’t been to the store for the week (like today), but I nearly always have some sort of leftover veg in the fridge and (usually) four eggs.  Voila – this beautiful souffle, big enough for all of us to eat more than a big portion.  I’d say it would serve 4 as a side dish or 2.5 (like us) as a main. And it’s so versatile!Brussels Sprouts Souffle
The pics above were made with Brussels sprouts and cheddar and the pics below were spinach and gruyere.  I’ve done leftover broccoli with white cheddar, leek, and asparagus, too!  If you have eggs, cheese and some leftover vegetables, you have a meal!  And a really good one.  Every time I have made this, Olive has said, “this is a good meal, Mama.” Good enough for me!  It’s a wonderful vehicle for getting more vegetables into your little people, as well.
Spinach and Parmesan Souffle

Savory Vegetable Souffles

  • Servings: 4-6 as a side
  • Print

1/3 cup grated parmesan or fine bread crumbs
2 cups cooked vegetables, finely chopped.  Use boiled brussels sprouts, spinach, leeks, asparagus, kale, whatever floats your boat!
5 tablespoons butter
salt and pepper
1/4 cup flour
1 cup milk
4 eggs, room temp and separated
1/2 cup grated hard cheese – cheddar, gruyere, gouda, romano, parm, etc

Heat the oven to 375F. Butter a 6-cup souffle dish or 6 one cup ramekins, if you want everyone to have a nice, neat side dish of their very own.  Coat the sides of the dish with cheese or breadcrumbs. Cook your vegetable in salted boiling water until tender.  Drain and squeeze out as much moisture as you can.  Season with salt and pepper and set aside.

In a large saucepan, melt the 1/4 cup butter over medium heat, stir in the flour and cook, stirring frequently, for 2 minutes.  Whisk in the milk and cook until the sauce has thickened, whisking the entire time.  Season with salt and pepper to taste and add a splash more milk if it gets too thick (you want a thick gravy consistency).  Set aside off the heat.  Into your egg yolks, whisk in about 1/2 cup of the hot cream sauce to warm them and then return them to the rest of the sauce and whisk to incorporate.  Stir in the cheese and when it’s melted, fold in the vegetables.

With a mixer, beat the egg whites until stiff.  Stir a quarter of them into the souffle base and then fold in the remainder until no white streaks show.  Bake souffles on a rimmed baking sheet in the middle of the oven until risen and golden, 30-35 minutes.  The middle will be slightly wobbly if you’ve made it in one large dish.  Serve immediately!

*recipe adapted from The New Vegetarian Cooking for Everyone cookbook, which is completely fantastic so far.  Hasn’t steered us wrong, yet!

 

 

 

Spinach and Parmesan Souffles

Advertisements

Green Beans with Toasted Pecans and Blue Cheese

Green Beans with Toasted Pecans and Blue Cheese
I’m on a quest to serve up vegetables in a different way each week.  It’s not a New Year’s resolution or anything like that, but just a general promise to be more dedicated to making vegetables enticing.  So often I just rummage through my fridge or freezer and half heartedly throw a vegetable alongside whatever we’re having for dinner.  And I cook them the same way every time.  So every trip I make to the grocery store, now, I grab a would-be-boring vegetable and resolve to make it more interesting than my standard roast-everything method.

Last week I did this with green beans.  I usually boil them in salted water until they are tender (not squeaky!) and then brown a little butter and toss them.  It’s fine.  It’s just what I always do!  So this time, I boiled my green beans, set them aside and then tossed in some toasted pecans and blue cheese crumbles and a few dried cranberries and got everything all nice and warm and it was totally delicious. In fact, it was more exciting than the main course!  The best part – it was quick and easy and shocked us out of the same ol’ routine.  Not bad for a green bean.

Green Beans with Blue Cheese and Toasted Pecans

Green Beans with Pecans and Blue Cheese

  • Servings: 4-6 as a side
  • Print

  • 1 lb fresh green beans
  • 1 cup toasted pecans, roughly chopped
  • 1/4 cup blue cheese crumbles
  • 1/4 cup dried cranberries
  • salt and pepper to taste

In a large pot of adequately salted (that’s about 1/8 cup salt per stock pot.  Or more.  Tastes like the ocean, at least) boil green beans until tender.  Your teeth should not squeak when you chew them! Strain the green beans and set aside.  In a large skillet, toast the pecans until fragrant, and then toss in the green beans, blue cheese, cranberries and a dash of salt and pepper. Add a splash of olive oil if they seem too dry, but depending on your blue cheese, you may get enough oil from it to coat the beans nicely.  Don’t let your cheese burn!

Cheesy Broccoli Rice from Scratch

broccoli rice casserole
This was undoubtedly a comfort food for many of you growing up, as it was for me.  Creamy and cheesy with just a hint of something green, but mostly rice and cheese.  So all in all, the perfect vegetable dish. 😉 My mom made it a lot and sometimes I crave it but I’ve never made it myself.

A lot of recipes you see online call for cans of stuff, velveeta and things that just don’t seem like…food.  Now, I’m not saying that the from-scratch version is any better for you, BUT it has all real ingredients and gives you a good feeling and that’s what makes the indulgence worth it.  I decided one day I would make this dish and since I don’t keep any cream-of-whatever on hand, I made a simple bechemel (white gravy base) and added in lots of extra sharp cheddar.  Each ingredient cooked separately in chicken stock to give lots of added flavor and the results were fabulous!

We still have lots of snow on the ground and the roads are hard to travel, so warm, cheesy dishes are the perfect meal to stay inside and enjoy.  Be warm and well fed! 🙂

Cheesy Broccoli Rice Casserole

 

Cheesy Broccoli Rice

  • 1 head broccoli, chopped small
  • 2 cups chicken broth (although vegetable broth would enable the entire
  • dish to be vegetarian)
  • 1 cup white rice
  • pinch of salt
  • 4 TBS unsalted butter
  • 4 TBS flour
  • 1 cup whole milk (plus more to adjust consistency)
  • 1 cup shredded sharp cheddar
  • salt and pepper to taste
  • breadcrumbs and extra cheese for topping (I used crushed Ritz crackers)

Preheat oven to 400F.

In a large, deep skillet, bring the broth to a boil and throw in the broccoli.  Steam it with a lid covering until the broccoli is starting to get tender, about 5 minutes.  Remove the broccoli with a slotted spoon and set aside in a large bowl.  Add the rice to the broth and cook until tender (about 15-20 minutes).  Dump rice into the bowl with the broccoli (it’s okay if there’s a little extra liquid).

Wipe the skillet clean and melt the butter over medium heat.  Whisk in the flour until it’s all coated and bubbling, but not turning brown.  Whisk in the milk and let it come back up to a boil, adding more splashes of milk to maintain a gravy-like consistency.  I’m sorry I don’t have exact amounts, but it’s really an add enough until it looks right kinda thing.  Stir in the cheddar and whisk until melted.  Add more milk if it seems too thick.  Adjust the seasoning with salt and pepper until it tastes right and then stir in the broccoli and rice.  Top with breadcrumbs and extra cheese and melt in the oven until bubbling.

Creamy Roasted Carrot Soup

roasted carrot soup with cayenne and ginger
Fall means soup.  Soup means it’s cold enough outside to not want to die at the thought of eating soup for dinner.  And it being cold enough outside seems to make everything around here better.  I sleep better, we can play outside longer without my redhead overheating and everything just feels fresh.  And I’m a bit of a broken record when it comes to hailing soups as a surefire way to get your kids to eat their vegetables, but I’m going to say it, again.  Cooking just about any vegetable and pureeing it into a soup is the easiest way to get a baby, toddler, picky adult to eat a vegetable otherwise sneered at due to its texture or appearance.  Olive used to eat asparagus.  But then, she turned two and decided she was no longer interested.  But the other day I made a batch of asparagus soup and she drank it down.  Same flavor, different delivery vehicle.  And when you add a piece of crusty, buttery bread on the side, the soup suddenly seems like a complete meal.

My go-to soup in the fall is usually butternut squash.  But I nearly always have a half-used bag of carrots in the fridge, waiting to become something more exciting than diced up for chicken pot pie.  The other day I made this soup and I loved it.  We ate on it for several days – always a good side dish or starter, and good for dunking toasted bread.  I don’t need to say it, again, but this batch of soup would fill up about 12 baby food jars.  Can you lend 30 minutes to making a vegetable soup?  How about $3 for a 2lb bag of carrots?  How much is a jar of baby food, again?  You get the point.

Yay, soup!

roasted carrot soup
Roasted Carrot Soup
serves 6-8

1 sweet onion, diced
3 TBS olive oil
2 lbs carrots, peeled and chopped
6 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and Pepper to taste
ground ginger and paprika for garnish

Heat the olive oil in a large pot over medium high heat until it shimmers.  Toss in the onion and saute until tender but not browned, about 5-6 minutes.  Add in the carrots and cook for about 10 minutes, stirring to coat in the oil.  Add the stock and let the pot come to a boil, then reduce the heat and simmer for about 20 minutes, or until the carrots are tender.  Puree directly in the pot with an immersion blender, or take in batches to a standard blender and puree until smooth.  If you used a standard blender, return the soup to the pot and add the heavy cream.  Season with salt and pepper to taste and then ladle into bowls and sprinkle with ground ginger, paprika and a splash of cream or sour cream.

Parchment Baked Fish with Bruschetta and Pine Nuts

parchment steamed tilapia with bruschetta
A totally simple weeknight dinner recipe for you using the bruschetta recipe from Monday!  We bake, roast, and pan fry fish a LOT around here.  I buy the bags of frozen fillets and throughout the week, when I “don’t have anything to cook” I can generally reach in, grab three fillets and thaw them out in about 30 minutes to use alongside rice, roasted potatoes, soup, etc.  Olive thankfully loves all fish and so it’s a meal that is never stressful for me.  What’s even easier is just placing the fillets on some parchment paper (foil also works) with some oil and seasonings, wrap it up and let them bake!  I did this last week and it always feels like I went to a lot of trouble, is healthier than my usual pan-fry standard preparation, and the fish is always steamed perfectly.

Get creative with the ingredients you put in with the fish – the possibilities are endless!

steamed fish with bruschetta
Parchment Baked Fish with Bruschetta and Pine Nuts
serves 4

4 tilapia or cod fillets (really, any type of fish will work)
1 TBS butter or olive oil
3 TBS prepared bruschetta 
1 TBS toasted pine nuts
salt and pepper and a squeeze of lemon

Preheat your oven to 400F.  Tear off four squares of parchment paper or foil.  Place the butter in the center of each square and place a fish fillet on top of the butter.  Season the fillet with salt and pepper.  Top with bruschetta and pine nuts and squeeze a lemon over the top of all of it.  Fold the sides up and together and crimp to close.  Place packages on a rimmed baking sheet and bake together for 20 minutes.

You can add just about anything to the fish that you have in your fridge – olive tapenade, green beans, corn relish, fresh herbs and sour cream – honestly, just have fun!