I am always looking for simple ways to prepare veggies. And roasting them is as easy as it gets. So, when I needed a plain veggie to accompany grilled pork tenderloin and Mediterranean Quinoa Salad for dinner the other evening with Mr. C’s sister Katie and husband Rick, I fixed this recipe. Simple, low calorie, and delicious. And the nice thing about roasted veggies is that they go well with all kinds of main dishes. I chose zucchini and broccoli because that’s what I happened to have on hand. But the dish would have been fine with either vegetable all by itself. (Or asparagus would have been delightful too.) And yes, I know. Grated Parmesan would have been wonderful on top. But sometimes that little bit of extra richness just isn’t necessary. And why add extra calories if the dish is great as is?

So, next time you want to serve broccoli and/or zucchini in just a bit of a different way, give this recipe a try. No fancy ingredients, not a lot of prep time – just good eating!

Well, that’s it for today. Had a delightful time hosting Rick and Katie for a couple of days. Absolutely wonderful to have relatives and friends in our home again. Of course, we are still being careful. Regardless of mask mandates being lifted soon, we are still going to wear masks when we are out and about. And respect others wishes when we are in their homes or businesses. But we have decided that we need to reclaim our lives. So, it’s like that old Reagan era aphorism goes – trust but verify. Trust the educated folks who are saying that things are getting better. But continue to wear our masks to demonstrate the truth behind the statement. Because I believe our continuing fight to bring covid under control is partially due to the folks who continue to care about others by wearing a mask when good judgement dictates.

So, many thanks to all of you who have worn masks and continue to wear masks to help us all. It is after all, our civic duty to do so. But apparently, some people just never quite got the message that freedom and responsibility go hand and hand. But for those of you who did, I salute you and truly appreciate your consideration.

Peace and love to all.

3 T. extra virgin olive oil

1 lg. garlic clove, finely minced

1 tsp. Italian seasoning

½ tsp. kosher salt

freshly ground black pepper

2 med. zucchini, halved and sliced into ½-inch pieces

4 c. broccoli florets and peeled stems

1 T. fresh squeezed lemon juice

Whisk the olive oil, garlic, Italian seasoning, salt, and pepper together in a mixing bowl. Add the zucchini and broccoli. Toss to coat.

Transfer to a parchment paper lined baking sheet in a single layer.

Roast in a pre-heated 425-degree oven for 25 minutes or until the veggies are lightly browned and tender. Remove from oven and drizzle with the lemon juice. Serve immediately.

In my never-ending quest to get more veggies into our diet, I added 2 small zucchinis to the list for our last round of grocery shopping. Mr. C. does most of the shopping these days, for various reasons, and he came home with 2 perfect little squash. So, yesterday afternoon while deciding what to serve with salmon, I decided to make stuffed zucchini. I already have a great recipe for Cream Cheese and Parmesan Stuffed Zucchini, but I wanted a filling that had a bit of a bite to it, to offset the subtle flavor of the salmon. So, I adapted my original recipe to what you find below. And oh, my, word – the zucchini was extraordinarily yummy. Just enough jalapeño to tantalize our tastebuds, but not enough to bring tears to our eyes. (Oh, there actually were a few tears shed, but only because we would have enjoyed having leftovers.)

So, if you too love zucchini and would like a new and exciting way to serve this terribly versatile veggie, I recommend giving this recipe a go. Easy to prepare, common ingredients that everyone should have at their disposal, and super delicious. And if by some crazy chance you aren’t familiar with pickled jalapeños (I like Mrs. Renfro’s Nacho Sliced Jalapeño Peppers), then you are in for a new treat. I always have a jar on hand. Great for nachos, in guacamole, to perk up refried beans, in fillings for enchiladas, etc. etc. Oh, they are also fantastic in my Jalapeño Popper Dip. So, put pickled jalapeños on your grocery list if you don’t already have some in your refrigerator, and make something fun to eat with this delicious product. And always remember to play with your food. (Even if your mother told you not to.)

Peace and love to all.

3-4 T. cream cheese, room temperature

¼ c. finely grated sharp cheddar cheese

1 T. sour cream

1 T. chopped pickled jalapeño

pinch granulated garlic

pinch seasoned salt

freshly ground black pepper

2 small zucchini (about 6-inches each), cut in half lengthwise and seeded

paprika

Mix the cream cheese, cheddar cheese, sour cream, chopped pickled jalapeño, granulated garlic, seasoned salt, and pepper together.

Place the zucchini halves in a baking dish. Equally fill each cavity with the cream cheese mixture. Very lightly sprinkle with paprika.   Bake in a pre-heated 375-degree oven for 30-40 minutes or until the filling is puffy and slightly brown. Serve hot.

So, OK, how do you get your family to eat veggies? I don’t know about you, but when I served “icky” veggies to my kids as they were growing up, I had to resort to tactical maneuvers even highly trained military experts would be proud of! Secret Sauce, for example. (See “recipe” below.) And the other secret ingredient was cheese sauce. And make that plenty of cheese sauce, thank you very much!

And now that my kids are all grown up, I still need to fuss with cruciferous veggies because Mr. C. will never fall into the category of cruciferous veggie lover. He loves other vegetables, like anything that goes into a green salad. But cruciferous veggies, at least the ones I can get him to eat at all, must be fussed with. Which I don’t mind doing for him, because I love “Secret Sauce” and cheese as much as the next gal.

So, the other evening when I served cauliflower per this recipe, all decked out with cheese and bacon, he ate it without wincing. (I actually think he liked it quite a bit, but he would never admit it!)

So, if you too have members of your family who wouldn’t mind if the only two veggies they were ever served were potatoes and corn, give this recipe a try. Most people, regardless of age, love bacon and cheese. And there really isn’t that much of either in this recipe. So, do yourself a favor. Feel good about serving yourself and your family a healthy vegetable. And as far as the rest of the ingredients are concerned, well, at least the cauliflower isn’t being deep fried, or breaded, then deep fried, or breaded, deep fried, and served with a buttery cheese sauce. It really could be prepared a lot more caloric and unhealthier. (My story and I’m sticking to it!)

As always, remember that variety is the spice of life. And that there are just so many wonderful veggies from which to choose. And I know, when you are a busy person just trying to get dinner on the table, the last thing you need is a fussy recipe for the vegetable. So, save your fussing for your days off. Just don’t forget to serve those veggies. Because everyone, regardless of age, needs the ruffage that veggies provide. And the vitamins, etc. etc. Plus, if you are like me, I often prefer the veggie portion of dinner, over the meat. (And no, I’m not contemplating vegetarianism.) We just eat a lot less meat than we used to. And even as a toddler, I preferred green onions over ice cream. (Or so I was told.) So, I have a long history, and I do mean a long, long history as a veggie loving critter. But I love ice cream now too. Mores the pity…….

And sorry there’s no picture. My brain was apparently on post-Christmas hiatus.

Peace and love to all.

½ lg. head cauliflower, cut into small chunks

2 oz. cream cheese, room temp.

¼ c. Greek yogurt

pinch kosher salt

freshly ground black pepper

2 T. minced green onions

2 T. freshly grated Parmesan cheese

3 slices diced bacon, cooked crisp (divided)

½ c. grated sharp cheddar cheese

paprika

Steam the cauliflower until crisp tender.

Meanwhile, stir the cream cheese, Greek yogurt, salt, pepper, green onions, Parmesan cheese, and ¾ of the crumbled bacon together in a large enough bowl to accommodate the sauce and the cooked cauliflower.

When the cauliflower is cooked to crisp tender, add it to the bowl and gently mix until all surfaces of the cauliflower are covered with the cream cheese mixture. Or a close proximaty.

Scoop into a lightly buttered 9-inch square or equivalent sized casserole or baking dish. Even out the surface, then top with the cheddar cheese and the reserved bacon.

Sprinkle on a bit of paprika and bake in a pre-heated 350-degree oven for 30 minutes, or until hot and bubbly. Serve hot.

Secret Sauce

1 part mayonnaise

1 part soy sauce

Stir the two ingredients together and serve with any of your favorite, or least favorite vegetables.

I know, I’m lazy. And yes, the older I get, the lazier I become. So, when I have already prepared a main dish and a side, I have little patience for fussing with a vegetable. But one of the easiest and almost foolproof ways to bring out the very best qualities in most any veggie is to roast it in the oven. (Or grill it, but that takes way too much time when I am tired or in a hurry!) So, a few evenings back, I decided to roast some lovely sugar snap peas for our dinner. And they were delicious. And had been ever so easy to prepare.

During almost any veggies brief stay in a hot oven, something miraculous happens. Any inherent bitterness gets mellowed, while at the same time, the natural sugars in the vegetable caramelize. Leaving the lucky person who gets to eat these delectable morsels very much pleased with themselves for A) eating a veggie & B) enjoying a veggie with very few additional calories or carbohydrates attached. I mean really – how fantastic is that!?!? And bonus points for snow peas because they are relatively rich in fiber. And we all need lots of fiber in our diet. (Especially those of us in our “golden” years! Golden years here defined as: between retirement and the beginning of age-imposed physical, emotional, and cognitive limitations.)  

So, although this is a basic and very simple recipe to prepare, it tastes like you worked very hard to produce this splendid addition to your already well thought out menu. And please know, this recipe can easily be modified. Like a little heat – add a light sprinkle of crushed red pepper flakes. Want some onion flavor too – add a bit of granulated garlic. Like lemon? Add some lemon pepper. Use your imagination.

But please remember, this recipe is meant to be quick and easy to prepare. You need not roast garlic for this dish. Or caramelize sweet onions. Or even add freshly chopped parsley. This is a slam dunk veggie dish.

As always, take time over preparing your menu. Think about what flavors compliment each other. And always plan with diversity in mind. And try to use whatever you have on hand that should be eaten before it is no longer edible. And has to be thrown away.

In my case, many delightful dishes started with an ingredient or two that yelled at me when I opened the refrigerator door. Fortunately, I usually listen because using ignored and aging ingredients not only saves us money, but almost always results in a new culinary discovery. And isn’t that grand? No waste, saves money, and a great dish to boot! My idea of culinary perfection. Well, that and a really moist and delicious chocolate cake. (BTW, my Mocha Chocolate Cake with Sour Cream Frosting fits that description.) Just saying!  

Peace and love to all.

½ – 1 lb. sugar snap peas*, calyx cut off and strings removed (if necessary), and pods thoroughly dried 

1 T. extra virgin olive oil 

½ tsp. kosher salt

freshly ground black pepper 

½ tsp. granulated garlic  

Preheat oven to 450-degrees.

On a rimmed baking sheet, toss snap peas with oil, salt, pepper, and granulated garlic. 

Bake for 10 to 12 minutes or until desired tenderness. Serve immediately.

*Sugar snap peas are a cross between green peas and snow peas. The pods appear quite fat, but like snow peas, you eat the entire pod. Cut off the calyx (end attached to the stalk), and remove the fibrous strings running down the center.  (Note: some varieties are string-less.) You may also see these peas labeled simply as “snap peas” or “sugar peas.”

I am always looking for easy ways to serve veggies. And one of the veggies we particularly favor is the lowly sweet potato. But even if our taste buds admire sweet potatoes passionately, they can become a bit boring if they are always served the same way. So, with a minimum of effort, this simple combination of ingredients can turn your basic sweet potato into a dazzling low calorie side dish that everyone in your family will enjoy. And for the cook, who undoubtedly has other dishes to prepare, this recipe produces savory, crispy on the outside, buttery on the inside, chunks of vegetable goodness! With a minimal amount of effort! Now tell me true, who doesn’t welcome that kind of dish to their dining room table?!?! (This is a no brainer folks.)

I found this recipe on the chelseasmessyapron.com site. I added granulated onion because I could, and we were both seriously happy with the result. In fact, there was a bit of fork stabbing going on at the dinner table. But that’s all in the past now and no one lost an eye! Remember, It’s all fun and games ‘til someone loses an eye. (Sorry, family joke. Right Kaspar?) Anyway……

You simply must try this recipe next time you get a hankering for sweet potatoes. But don’t be surprised if you are unable to stop yourself from eating these little darlings until you are stuffed. Which BTW, is quite alright. The ingredients are all good for you. (Isn’t it grand when something tastes fabulous and it’s healthy too.) So, stop right now and add sweet potatoes to your grocery shopping list. Because if you are anything like me, if it isn’t on the list, it will probably remain at the food emporium along with all the other items that failed to be jotted down. (Isn’t it fun getting older?!)

As always, keep playing with your food, keep trying fun ways to get your family to eat healthier, and don’t worry if you slip once in a while and serve something that you are sure would cause eyebrows to raise. Like what I’m going to serve for dinner tonight, for example. Tonight, we are going to feast on salami and cheese grinders (think hot submarine sandwiches). Complete with mayonnaise, mustard, lettuce, onion, tomato, black olives, pepperoncini, and anything else I can think of to tantalize our taste buds. And on the side – Tim’s extra thick potato chips and a big old glass of dark beer. I can hardly wait! (And yes, tomorrow I’ll be good again.) But not tonight!!

Peace and love to all.

2 lbs. sweet potatoes, peeled and cut into roughly ½-inch chunks

2 T. extra virgin olive oil

¾ tsp. fine sea salt, divided

freshly ground black pepper

½ tsp. ground chili powder

½ tsp. paprika

½ tsp. ground cumin

½ tsp. granulated garlic

¼ tsp. granulated onion

Combine the olive oil, ½ teaspoon salt, pepper, chili powder, paprika, cumin, granulated garlic, and granulated onion in a large baking pan. (I use my fingers for this delicate operation.) Then add the sweet potato chunks and toss to coat every bit of every surface. Spread the coated chunks out evenly with no overlapping. (If the potatoes touch each other the pieces will steam rather than roast. Not what you want!)

Bake in a pre-heated 425-degree oven for about 30 minutes or until fork tender. Flip once during baking time.

Remove from oven, sprinkle with the remaining sea salt, and serve immediately.