Oswald Rivera

Author, Warrior, and Teacher

Category: vegetables (page 6 of 14)

BAKED TOMATOES WITH EGGS

October 15, 2022 / / 0 Comments

This recipe is mainly stuffed tomatoes with an egg on top. Nothing  fancy, not hard to prepare, and delicious. We all know about stuffed bell peppers. Well, tomatoes stuffed with bread crumbs mixed with the pulp of the tomatoes and, finally, baked with eggs, is another glorious variant. With a good crusty loaf of bread, nothing could be simpler or more appetizing.

BAKED TOMATOES WITH EGGS

Ingredients:

4 large tomatoes
3 tablespoons chopped onion
3 tablespoons chopped fresh basil or 1 tablespoon dried
1 teaspoon thyme leaves or ½ teaspoon dried
1 teaspoon  fresh chopped marjoram or ½ teaspoon dried
1 clove garlic, peeled and finely minced
¾ cup bread crumbs
4 eggs at room temperature
½ cup grated parmesan cheese

Instructions:

  1. Preheat oven to 450 degrees  F.
  2. Cut out the tops of the tomatoes at the stem end and scoop out the pulp.
  3. Mix about 1/3 of the pulp with the onions, basil, thyme, marjoram and garlic. Add the bread crumbs and fill each tomato about half full.
  4.  Drop an egg into each tomatoes, cover with grated cheese. Arrange on a baking dish and bake for 20 to 30 minutes, or until eggs are set to a firm softness and the tomatoes are soft but not collapsing.
    Yield: 4 servings.

SEA SCALLOPS WITH TOMATOES AND ZUCCHINI

September 22, 2022 / / 0 Comments

This recipe is Provençal in origin. Provence is  a region in southeastern France bordering Italy and the Mediterranean Sea. It’s cuisine is known for its spices, especially that mix of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. known as “herbes de Provence.” Because of its location, it is also renown for its seafood.  And this is were Scallops with Tomatoes and Zucchini come in; a prime example of Provençal cooking.

Sea scallops are bigger than bay scallops. On average they measure five inches across the shell, and the thick meat they provide can be an inch and a half or more wide. That’s why in most sea scallops recipes, it’s prudent to slice the scallops horizontally. That way, the scallops cook faster and more evenly. For the recipe given, the cooking time for the scallops should be about three minutes total.

The vegetable base here is tomatoes and zucchini. The scallops are pre-cooked then added to the vegetables just before serving. Scallops and vegetables is a seafood dish that traditionally goes well with noodles or pasta. This time around, we paired it with couscous, and it was delicious.

SEA SCALLOPS WITH TOMATOES AND ZUCCHINI

Ingredients:

1½ pound sea scallops
3 small zucchini, about ½ pound
4 small, ripe plum tomatoes, coarsely chopped
2 tablespoons olive oil
Salt and ground black pepper taste
1 tablespoon butter
2 tablespoons finely chopped shallots
2 garlic cloves, peeled and finely chopped
2 tablespoons fresh lemon juice
1 tablespoon finely chopped rosemary or 1 teaspoon dried
4 tablespoons coarsely chopped fresh parsley

Instructions:

1, Halve each scallop crosswise  if ¾inch thick or more. Set aside.
2. Wash the zucchini. Trim the ends of the zucchini and slice thinly
3. Heat 1 tablespoon of the olive oil in a large skillet or fry pan. Add zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove zucchini to a plate and keep warm.
4. In the same skillet, heat remaining olive oil over high heat and sauté the scallops about a minute. Season with salt and pepper while stirring.
4. Add butter, shallots and garlic. Cook briefly, add tomatoes and  and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring, for a minute over high heat. Blend well, and sprinkle with parsley. Serve immediately.
Yield: 4 servings.

GRILLED KEBABS

September 6, 2022 / / 0 Comments

This past Labor Day we did what countless other Americans did, we barbecued. In this case, it was grilled kebabs (or kebob, if you want). This is a very straight-forward meal. When we cook kebabs, we brush the meat with an olive oil-cumin mixture. You can also add ground dried chili if you want to spice it up a bit.  In addition, we added some chopped cilantro leaves for garnish.

When we grill kebabs, we prefer lamb; but you can use beef or pork, if that’s your desire. In case you get rained-out, or the weather is not cooperative, the dish can also be prepared by broiling indoors. Either way, have fun.

GRILLED KEBABS

Ingredients:

1 pound lamb or other meat, cut into chunks
1 pound cherry tomatoes or bigger tomatoes cut into chunks
1 green bell pepper, cut into ½-inch pieces
1 large onion, peeled and cut into chunks
4 tablespoons olive oil
1 tablespoon ground cumin
1 coarsely ground dried chili, optional
Salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro leave

Instructions:

  1. If you are using wooden skewers, soak them in water for at least 10 minutes. Heat a charcoal or gas grill. If you are using charcoal or briquettes, be generous, you want a broad fire.
  2.  Thread meat and vegetables alternately on skewers. Mix olive oil and cumin, and brush on the meat and vegetables. Sprinkle with half of the chili and some salt and pepper. Let the kebabs sit while grill heats up.
  3.  When fire is hot but not scorching, place kebabs on grill. Brush them with the olive oil-cumin mix  once or twice as they cook. Grill until they begin to brown and become tender, about 10-15 minutes. Place on a serving  platter and sprinkle with remaining chili. Sprinkle with cilantro for garnish, and serve.
    Yield: 4 servings.

 

COLIFLOR A LA ESPAÑOLA (Spanish Cauliflower)

August 23, 2022 / / 0 Comments

The Spanish table does things does amazing things with vegetables. In this case Coliflor a la Española, or Spanish Cauliflower. Let’s be honest, you either love or hate cauliflower or just bypass it at the table for something more appetizing. This dish makes cauliflower sexy! It brings to the lowly veggie a taste and flavor you never knew existed. My wife, who is no fan of cauliflower, called this the best cauliflower dish she’s ever had. And that’s high praise indeed coming from someone who would never countenance cauliflower in a meal. Plus the dish is really easy to make: tender cauliflower, with garlic and parsley braised in olive oil, and chopped eggs sprinkled on top. That’s it. With a good crusty loaf of bread, a good light wine (red or white), and you’ve got a great meal that vegetarians and non-vegetarians will love,

As is the norm in Spanish cuisine, we served this dish with yellow rice; but you can substitute couscous, quinoa or farro, if desired.

COLIFLOR A LA ESPAÑOLA
(Spanish Cauliflower)

Ingredients:

1 cauliflower, rinsed, trimmed and divided into florets
Salt to taste
2 hard-boiled eggs, chopped
1 cup olive oil
2-3 garlic cloves, peeled and chopped
1 tablespoon fresh chopped parsley

Instructions:

  1. Boil cauliflower florets  in salted water for 10 to 15 minutes or until tender.
  2. While cauliflower is cooking, heat olive oil in  small heavy skillet and fry garlic and parsley until crisp.
  3.  Drain cauliflower, place in a serving dish and sprinkle with chopped egg; then sprinkle with garlic/parsley mix, and serve.
    Yield: 4 servings.

 

WILD MUSHROOM SAUTE

August 4, 2022 / / 0 Comments

I came across some wild mushrooms recently, and decided to do a sauté with the suckers.

Wild mushrooms are a variety of mushrooms that are not cultivated commercially, but are gathered in the wild, such as morel and chanterelle. They have a strong earthy scent and more flavor than cultivated mushrooms. Their mild, peppery taste is prized by chefs. They are excellent when sautéed and are often paired with pasta dishes.

The recipe given is quick and easy; and it takes less than 20 minutes to prepare. This time around we served it with couscous and it made for a great vegetarian meal that even meat lovers will love.

WILD MUSHROOM SAUTÉ

Ingredients:

3 teaspoons olive oil
1 shallot, peeled and finely chopped
3 cups wild mushrooms, washed. cleaned and sliced
1 teaspoon fresh chopped thyme or ½ teaspoon dried
1 teaspoon fresh chopped oregano or ½ teaspoon dried
½ cup chicken broth
Salt and ground black pepper to taste

Instructions:

  1. Heat olive oil in a medium-sized skillet or saucepan. Add shallot and cook over medium-high heat for 2 minutes. Add mushrooms, thyme, oregano, and sauté for about 30 seconds.
  2.  Add chicken broth. Season with salt and pepper. Simmer, covered, for 15 minutes or until mushrooms are softened.
    Yield: 4 servings.

SAUCED CUALIFLOWER AND SPINACH

June 20, 2022 / / 0 Comments

I happened to have some cauliflower and spinach on hand. So, what to do with it? I thought, how about cooking the suckers in a nice sauce? And the dish came out superb.

This is what I call a one dish meal. I find it’s best cooked in a wok. If you don’t have a wok, then a large skillet or frypan will do. It’s a simple enough project. Just make a nice white sauce, add the cauliflower and seasonings (inclusive of turmeric), cook some more, then finish with the spinach. The dish can be served over rice, quinoa, farro or pasta of choice. This time around we combined it with Israeli (or pearl) couscous. It made for a fabulous vegetarian meal that even carnivores will love.

SAUCED CAULIFLOWER AND SPINACH

Ingredients:

Half a stick butter
4 tablespoons flour
2 cups chicken or beef bouillon
2 clove garlic, peeled and minced
1 head cauliflower cut into florets
Salt and ground black pepper to taste
1 tablespoons fresh chopped oregano or 1 teaspoon dried
1 teaspoon turmeric
2 cups fresh chopped spinach

Instructions:

  1. Melt butter in wok or skillet over medium heat. Add flour and stir until smooth. Add chicken bouillon and cook, stirring constantly, about 5 minutes until it makes a creamy sauce. Add garlic and cook 2 minutes more.
  2.  Mix in cauliflower florets, salt, pepper, oregano and turmeric. Cover and cook about 10 minutes or until florets are fork tender.
  3. Stir in spinach and cook 2 minutes more. Serve immediately over couscous or preferred grain.
    Yield: 4 servings.

 

 

CREAMED SPINACH AND COUSCOUS

May 6, 2022 / / 0 Comments

This rendition makes for a great vegetarian dinner than even non-vegetarians will love. And it has spinach. Yes, spinach—but it’s creamed spinach, which even recalcitrant young ones will like. Seems, if it’s creamy, it’s no longer spinach.

Cream spinach also comes in the canned variety. Yet nothing compares to this dish being made from scratch. Fact is, it’s not that hard to prepare. It’s quite easy, and more nutritious and delicious than the canned stuff.

The other dish given is couscous, Creamed spinach over couscous is as marriage made in heaven. But you can use whatever grain desired, be it rice, quinoa, farro, or even kasha.  And with regard to couscous, this time around we used what is called Israeli or Pearl Couscous. This is couscous with an oval  grain texture, like orzo. If you prefer the fine grained variety, go right ahead. Both  will a make a meal that will garner oohs and aahs, even from those vegetable adverse. With a good crusty loaf of bread and some good wine, be it white or red, you have a winner of a dinner—that is good tasting as well as heart healthy.

The guideline for this recipe is to cook the couscous first. And while the couscous is cooking, prepare the creamed spinach. Simple as that.

CREAMED SPINACH AND COUSCOUS

Couscous

Ingredients:

3 tablespoons olive oil
1 small onion, peeled and chopped
1 clove garlic, peeled and minced
1½ cups Israeli (Pearl) couscous
Salt and ground black pepper to taste
1 tablespoons fresh chopped parsley or 1 teaspoon dried
2 cups chicken broth

Instructions:

  1.  In a medium pot or saucepan, heat olive oil. Add onion and garlic and cook over medium-high heart until golden.
  2.  Stir in couscous. Add salt, pepper, and parsley and mix well. Add chicken broth. Bring to a boil, lower heat and simmer, covered, for 10-15 minutes, stirring occasionally until couscous is tender.
    Yield: 4 servings.

Creamed Spinach

Ingredients:

2 pounds fresh spinach, coarse stems removed, washed and drained
Salt to taste
Pinch of nutmeg
5 tablespoons heavy cream

Instructions:

  1. Heat a large heavy skillet or saucepan. Add spinach and sprinkle with salt and nutmeg. Turn heat to high. Toss and stir the spinach for 3-4 minutes; by which time the spinach should be cooked. No additional water is necessary. Sufficient water will adhere to the spinach leaves.
  2.  Drain spinach and press out any excess moisture. Place spinach in a blender with the cream and blend until smooth. Return spinach to the skillet or saucepan and reheat. You can add a little more nutmeg if you want. Some say this improves the taste.
    Yield: 4 servings.

 

 

 

 

FRIED EGGS IN PEPPER RINGS

March 30, 2022 / / 0 Comments

This is a simple quick meal that is a novel way of doing fried eggs: cook them in pepper rings. You can use whatever bell pepper desired, be it green, red or yellow. The color combination is up to you. The dish can be served for breakfast, lunch or dinner, your choice. For breakfast you can add the usual bacon as an accompaniment. For lunch, you can pair the eggs with French fries. For dinner, we prefer to serve the egg rings over rice. You can call this recipe a multi-purpose meal.

Note that you may have to cook the eggs in batches. Even with a large skillet you can cook about four pepper rings at a time. If, by chance, you have a skillet that can accommodate more, then more power to you.

Ingredients:

2 tablespoons butter
2-3 sweet peppers of your choice of colors
8 eggs
Sprinkle of salt and pepper
Sprinkle of dried oregano

Instructions:

  1. Wash peppers under cold running water and pat dry with paper towels. Slice crosswise into ¼-inch rings, seeds removed.
  2. Warm butter in a large skillet until butter sizzles. Add three or four pepper rings, spread out, and crack an egg into each and cook until set. In our crowd we like well-cooked eggs, so we don’t mind if the yolk gets broken. But, if you prefer a soft yolk, be gentle so it stays intact. Sprinkle with salt, pepper and oregano, then flip over with a spatula and cook just until set on the other side.
    Yield: 4 servings.

SCALLOPS ON A BED OF SPINACH

March 28, 2022 / / 0 Comments

This is a simple recipe that contains scallops (which we love) and spinach. Yes, spinach. I know, think of the old Popeye cartoon: “I’m Popeye the sailor man, I’m strong to the finish ‘cus I eat my . . .” You know the rest. I like spinach. I even liked it when I was a kid back at PS 75 in Harlem. And, believe me, I got hassled by my peers because of it. Kids are not supposed to like spinach. Well, some of us do.

You will note that for this recipe, we used frozen spinach. But, if you can get fresh spinach, you can use it as well. In this case, use 1-2 pounds fresh spinach, washed and trimmed. Steam the spinach for 3 minutes and drain. Then chop and toss with butter.

What makes this recipe good is that it’s a spur of the moment thing, and it works with any variety of greens, be it spinach or broccoli, or even okra. You can serve the scallops with any vegetable you want. With some crusty bread, a good wine (white or red), it’s superb. If you want to mix it with rice, quinoa, couscous or noodles, it’s still a definite winner.

Ingredients:

4 (10-oz.) packages frozen spinach
2 tablespoons butter
3 tablespoons olive oil
2 pounds sea scallops, rinsed and patted dry
Salt and freshly ground pepper to taste
½ cup dry white wine
1 tablespoon balsamic vinegar

Instructions:

  1. Cook frozen spinach according to package directions. When done, toss with the butter and keep warm.
  2. Heat olive oil in a large saucepan over medium heat. Add scallops and sauté for 1½ minutes on each side. Season with salt and pepper. Add the wine and balsamic vinegar, and braise for 3 minutes.
  3. To serve, place spinach on a warm serving platter. Arrange scallops on top and spoon some cooking juices over them.
    Yield: 6 servings.

PESTO EGGPLANT

March 14, 2022 / / 0 Comments

As most of us know, pesto sauce (or pesto alla genovese) is a sauce that combines pine nuts, olive oil,  garlic, salt, lost of fresh basil and Parmagiano or Pecorino cheese. The sauce can compliment almost anything. But how about eggplant? Which set me to thinking, Why not our beloved eggplant? The result is the dish given below. An experiment that turned out delicious. Even in Genoa, the city that invented pesto, they would appreciate this combo.

PESTO EGGPLANT

Pesto Sauce:
(Makes 2 cups)

4 cups fresh basil leaves
3 cloves garlic, chopped
½ cup pine nuts (or walnuts)
1 teaspoon salt
Pinch of ground black pepper
½ to 1 cup olive oil
1 cup grated Parmesan cheese

In a food processor, combine basil, garlic, pine nuts, salt, pepper, and ½ cup olive oil. Process until a paste is formed. Slowly add additional oil (if needed) in a steady stream, and cheese. Pulse several times more. Don’t forget to occasionally stop to scrape down the sides of the food processor.

EGGPLANT

1 large eggplant (about 1½ pounds),  sliced into ½-inch rounds (do not peel)
3 tablespoons olive oil
Salt and ground black pepper to taste
1 tablespoon fresh oregano or 1 teaspoon dried

1, Preheat oven to 400 degree F.
2. Drizzle olive oil over eggplant slices. Season with salt, pepper and oregano. Arrange eggplant in a large greased baking pan or dish (we prefer cast-iron). Note that if the dish is not large enough you may have to layer the eggplant slices to accommodate all.
3. Bake until brown and tender, about 35 minutes. Top with pesto sauce and bake 5 minutes more.
Yield: 4-6 servings.

 

 

 

 

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