ROASTED CAULIFLOWER WITH GOLDEN RAISINS and GINGER HONEY CARROTS and STUFFED MINI BELL PEPPERS and SAUTEED PARSNIPS WITH DATES AND SPICED YOGURT and RED CABBAGE WITH ASIAN FLAVORS and BROCCOLINI WITH PEAS AND SEARED LEMONS

A recent conversation with a friend was focussed on meals for the kids when the adults are going out to eat.
I don't want to cook a full dinner before I go out to dine -  I usually don't have the time and chances are I will snack (extensively) on what I am making, so I have tended to choose the quick, easy and often more expensive option of picking up fast food.
However, my friend and I discussed some healthy, reasonable (time and money) options - putting a pre-seasoned pork loin in the crock pot, freezing extra portions from previous dinners to have on hand for busy nights, my husband just last week, picked up a fully cooked rotisserie chicken for the kids when I was out with a friend one night, and what I tend to do when I really don't want to make a trip for fast food - prepare a vegetable side dish to accompany a quick and easy protein - pan fried chicken breast, or ham steak, the aforementioned pork loin, even a poached egg, deli turkey or grilled cheese sandwich.

ROASTED CAULIFLOWER WITH GOLDEN RAISINS

1 head of cauliflower, cut into small florets
2 1/2 tablespoons olive oil
1 tablespoon white balsamic vinegar
salt and freshly ground black pepper
2 tablespoons golden raisins
1/4 cup freshly grated pecorino romano cheese
1 tablespoon chopped parsley

Heat oven to 375F.
Spread the cauliflower on a large rimmed baking sheet. Drizzle with the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender, adding the raisins in the last 5 to 6 minutes of cooking.
Transfer cauliflower and raisins to a bowl, sprinkle with the cheese and the parsley before serving.
Enjoy!

Recipe adapted from Food and Wine, February 2011
www.foodandwine.com/recipes‎

GINGER HONEY CARROTS

1 1/2 tablespoons honey
2 teaspoons rice vinegar
1/2 teaspoon salt, plus more to taste
1 tablespoon butter
1 1/2 pounds of carrots, sliced diagonally into 1 inch chunks
1 clove garlic, minced
1 tablespoon minced fresh ginger
freshly ground black pepper

In a small bowl, whisk 1 cup water with honey, rice vinegar and salt until well combined, set aside.
Add butter to medium saucepan and heat over medium high. Add carrots and saute for 5 minutes or until just slightly tender. Add garlic and ginger and cook for 30 seconds more. Add honey mixture to saucepan and bring to a boil. Then cover, reduce heat to medium low and simmer for 5 minutes or until carrots are tender. Remove lid, increase heat to medium high, and bring to a boil. Cook for 10 to 12 minutes, stirring occasionally, until liquid is almost gone. Remove from heat, season to taste with salt and pepper.
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

STUFFED MINI BELL PEPPERS

1/3 cup cream cheese
2 tablespoons chopped fresh cilantro
2 tablespoons sour cream
2 tablespoons sliced green onions
2 tablespoons chopped shallots
1 tablespoon fresh lemon juice
5 mini bell peppers

Heat oven to 350F.
Combine cream cheese, cilantro, sour cream, green onions, shallots and lemon juice, season to taste with salt and pepper.
Halve bell peppers lengthwise, discard seeds. Divide cheese mixture evenly among pepper halves. Place peppers on baking sheet, bake for 15 to 20 minutes. Grill under high heat for 3 to 5 minutes, or until peppers and cheese are lightly browned.
Enjoy!

Recipe adapted from Cooking Light, May 2012
www.cookinglight.com/

SAUTEED PARSNIPS WITH DATES AND SPICED YOGURT

3/4 cup plus 2 tablespoons olive oil
3 pounds parsnips, peeled and sliced on the diagonal 1/2 inch thick
6 cloves of garlic, sliced
1 1/2 cups sliced pitted Medjool dates
5 rosemary sprigs
salt and freshly ground black pepper
1 cup plain Greek yogurt
3 tablespoons fresh lemon juice
2 teaspoons ground sumac

Heat oven to 350F.
In a large skillet, heat 3/4 cup olive oil. Add half the parsnips to the skillet and cook over moderate heat, stirring occasionally until golden and barely tender, about 12 minutes. Using a slotted spoon, transfer the parsnips to a roasting pan. Repeat with the remaining parsnips, adding the garlic.
Scrape the parsnips and any oil into the roasting pan. Add the dates and rosemary sprigs, season with salt and pepper and roast for about 8 to 10 minutes, just until the parsnips are tender and the dates are slightly caramelized. Transfer the parsnips and dates to a platter.
In a bowl, whisk the yogurt with the lemon juice, sumac and the remaining 2 tablespoons of the olive oil. Season with salt. Serve the roasted parsnips and dates, passing the spiced yogurt at the table.
Enjoy!

Recipe adapted from Food and Wine, December 2011
www.foodandwine.com/recipes‎

RED CABBAGE WITH ASIAN FLAVORS

1/8 cup olive oil
12 ounces of thinly sliced red cabbage
3 minced garlic cloves
1 red pepper, seeded and diced
1 onion, diced
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon minced fresh ginger
1/4 cup mirin
1/2 teaspoon roasted sesame seeds
1 green onion, chopped

Heat oil in a skillet. Add cabbage, garlic, pepper and onion and stir fry for 5 minutes.
Add the sesame oil, soy sauce, ginger and mirin, and cook for a couple more minutes.
Garnish with sesame seeds and green onion.
Enjoy!

Recipe adapted from Food.com
http://www.food.com/recipe/red-cabbage-touched-with-asian-flavors-155361

BROCCOLINI WITH PEAS AND SEARED LEMONS

Cook 2 pounds of broccolini in a large pot of boiling salted water for 2 minutes. Add 8 ounces of swiss chard and a cup of peas.
Simmer for 4 minutes, drain. Cook 1 thinly sliced lemon in butter in a skillet utnil browned.
Add the vegetables, 1/4 cup chicken broth, and a heavy sprinkle of crushed red pepper to the pan and toss gently. Season to taste with salt and pepper.
Enjoy!

GREEN BEANS WITH LEMON AND GARLIC and SWEET POTATOES WITH MIRIN AND HONEY and CREAMED SPINACH AND PARSNIPS and POTATOES COOKED IN DUCK FAT and BRUSSELS SPROUTS WITH APPLEWOOD BACON and BUTTERNUT SQUASH PARMESAN

Lots of delicious side dishes. As much as I love turkey on Thanksgiving day - a tradition I didn't grow up with, but have come to adore, thanks to my wonderful in-laws, and excited kids, it is the vegetables, sides and condiments that really get me excited and encourage me to return to the beautifully laden buffet table again and again!!

GREEN BEANS WITH LEMON AND GARLIC

2 tablespoons olive oil
1 packet haricot vert
2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons maple syrup
4 cloves garlic, minced
zest of 1 lemon
1/3 cup sliced almonds, toasted

In a large skillet, heat olive oil over medium heat. Add green beans and cook until a little brown, but still crisp, about 10 minutes.
Add lemon juice, salt, pepper and maple syrup. Add garlic, stir well, and cook for 2 minutes longer. Transfer to a serving dish and garnish with lemon zest and toasted almonds.
Enjoy!

Recipe adapted from Sams Club Healthy Living, November/December 2012
www3.samsclub.com/Healthyliving/.../daily-ways-to-stay-healthy

SWEET POTATOES WITH MIRIN AND HONEY

2 sweet potatoes
1/2 cup mirin
2 tablespoons honey
1 tablespoon white vinegar
1/2 teaspoon salt
2 teaspoons corn oil
2 tablespoons butter
salt to taste

Heat oven to 450F.
Pierce potatoes in several spots with a fork. Microwave sweet potaotes on high for 5 to 10 minutes. Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Whisk mirin, honey, vinegar and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1 inch thick rounds. Add to mirin mixture and toss to coat.
Drizzle a baking dish with the oil, add sweet potatoes and mirin mixture to the dish, arranging sweet potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15 to 20 minutes. Turn sweet potatoes and cook until tender and caramelized, 5 to 7 minutes longer. Transfer sweet potatoes to a platter. Add 2 tablespoons of water to the baking dish, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
Enjoy!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/recipes‎

CREAMED SPINACH AND PARSNIPS

4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4 inch pieces
2 shallots, thinly sliced
1 cup chicken stock
1 teaspoon chopped thyme
salt and freshly ground black pepper
1 1/4 pounds baby spinach
2 tablespoons flour
2 cups half and half or whole milk
1/2 teaspoon freshly grated nutmeg

In a large skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking for 1 minute. Whisk in the half and half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/‎

POTATOES COOKED IN DUCK FAT

1 1/2 pounds of potatoes
3 tablespoons rendered duck fat
1/2 cup packed parsley leaves
2 garlic cloves

Peel potatoes, then cut them into 1/4 inch thick slices. Rinse in 2 or 3 changes of cold water, until the water runs clear. Drain and pat dry.
Heat fat in a skillet, over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
Meanwhile, finely chop parsley and garlic together.
Gently stir parsley mixture into cooked potatoes.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com › recipes & menus‎

BRUSSELS SPROUTS WITH APPLEWOOD BACON

2 pounds of brussels sprouts, halved
6 slices of applewood smoked bacon, cut into pieces
2 tablespoons of butter
1/3 cup brown sugar
1/4 teaspoons ground cinnamon
1/8 to 1/4 teaspoon of freshly grated nutmeg

Cook brussels sprouts in boiling, salted water to cover, for 4 minutes, drain. Plunge into ice water to stop the cooking process, drain.
Cook bacon in a large skillet over medium heat, stirring often, 10 minutes, or until crisp. Remove bacon and drain on paper towels. Reserve 1 tablespoon of drippings in the skillet.
Melt butter in hot drippings over medium-high heat, stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in brussels sprouts, cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

BUTTERNUT SQUASH PARMESAN

1 butternut squash, peeled, seeded and cut into 1-inch chunks
4 teaspoons of olive oil, divided
1 onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup plus 1 tablespoon of parmesan cheese, divided

Heat oven to 425F.
Toss squash with 2 teaspoons of olive oil in a 15 by 10 inch pan. Spread evenly onto the bottom of the pan. Bake for 20 minutes.
Add onions, pepper and remaining oil, toss to coat. Spread in an even layer in the pan. Bake for 20 minutes, or until the vegetables are tender.
Drizzle with broth, mix lightly. Sprinkle with 1/4 cup of parmesan, toss to coat. Transfer to a serving bowl, sprinkle with remaining parmesan.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

GLAZED MEATLOAF and LUSCIOUS POTATO CASSEROLE and PEAS WITH SPRING ONIONS AND MINT

A friend recently had surgery, and I offered to bring her and her family dinner. She requested meatloaf, and I baked brownies to finish off the meal.

GLAZED MEATLOAF

750 grams of ground beef
1 1/2 cups of fresh breadcrumbs (I didn't add these the second time I made this dish, and I liked it better without)
2 eggs, lightly beaten
1 onion, finely chopped
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley
GLAZE
1 tablespoon ketchup
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon barbecue sauce

Heat oven to 375F.
Grease a loaf pan.
Combine all meatloaf ingredients in a large bowl, mix well.
Press herbed ground beef mixture evenly into prepared pan.
Bake for 50 minutes to an hour, or until firm.
Drain away any fat, stand meatloaf in pan for 10 minutes, turn onto an oven tray. Combine all glaze ingredients in a bowl, mix well. Brush glaze over meatloaf, bake for about 10 minutes, or until well browned.
Allow meatloaf to stand 5 minutes before slicing.
Enjoy!

Recipe adapted from The Australian Womens Weekly, October 1991
aww.ninemsn.com/recipe-search/‎

LUSCIOUS POTATO CASSEROLE

1/4 cup butter
8 ounces cream cheese
1 cup sour cream
1/3 cup chopped green onion
1/2 teaspoon minced garlic
2 teaspoons salt
pepper to taste
1/2 to 1 package of frozen hash browns
2 cups shredded cheese
2 tablespoons butter

Melt 1/4 cup butter in a saucepan over low heat, stir until melted.
Remove from the heat, stir in the cream cheese, sour cream, green onion, minced garlic, salt and pepper. Add hash browns and shredded cheese, mixing gently. Pour into a buttered 2 quart casserole dish, dot with 2 tablespoons of butter. Bake at 350F for 50 minutes.
Enjoy! Please share recipedoodle with your family and friends!

Recipe adapted from The Morning News, June 2006

PEAS WITH SPRING ONIONS AND MINT

4 cups of frozen peas
1 1/2 tablespoons olive oil
3 spring onions, sliced 1/4 inch thick
salt
3 tablespoons unsalted butter
1/3 cup fresh mint leaves
freshly ground black pepper

In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.
In the same saucepan, heat the olive oil. Add the onions and a pinch of salt, cover and cook over moderately low heat, stirring occasionally, until softened, 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in the butter, 1 tablespoon at a time. Remove from the heat. Stir in the mint, season with salt and pepper and serve.
Enjoy! Please share recipedoodle with your family and friends!

Recipe adapted from Food & Wine, April 2012
www.foodandwine.com/‎

RIESLING SANGRIA and CHERRY TOMATOES STUFFED WITH MARINATED FETA and SHRIMP AND SCALLOPS WITH LEMONY SOY and TWO POTATO SALAD WITH CREME FRAICHE and BAKED BEANS WITH BACON BREADCRUMBS and BLUEBERRY FIELDS SALAD and FRENCH COCONUT PIE

We take a camping trip with friends and their families every year, booking a group camp site months in advance, planning meals and looking forward to the weekend we get to spend in the beautiful Ozark National Forest, with some of the most fabulous people we know.
We take turns laying meals out on the picnic tables, and when it's our time for our shift, you can bet I have prepared as much in advance as I am able to. Nothing is better than the smell of the campfire, eating outdoors, and not spending all of my time cooking. My husband smoked ribs this year, and I blended a cocktail, prepared a couple of appetizers, mixed up a salad and two other side dishes and baked a pie.
Between the discovery of our "instant" tent - which literally pops up in a matter of minutes, my casual camp cooking style, and the fact that the kids all play from morning until night, it has become one of the most pleasant and relaxing vacations we take.

RIESLING SANGRIA

1 (750ml) bottle of riesling
1 1/2 cups of white cranberry-peach juice
1/2 cup peach schnapps
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon vanilla extract
2 (1/2 inch thick) lemon slices
2 (1/2 inch thick) orange slices
2 fresh peaches, cut into wedges
10 fresh raspberries
3 cups of ice cubes

Mix the wine, white cranberry-peach juice, schnapps, lemon juice, sugar and vanilla in a large pitcher. Stir in the lemon slices, orange slices, peaches and raspberries.
Chill, covered, overnight. Stir in the ice and serve.
Enjoy!

Recipe adapted from Add Another Place Setting, Recipes from the Junior League of Northwest Arkansas
www.amazon.com › ... › Regional & International › US Regional‎

CHERRY TOMATOES STUFFED WITH MARINATED FETA

1 7 to 8 package of feta cheese, cut into 1/2 inch cubes
2 tablespoons olive oil
1 tablespoon shallot, finely chopped
1 teaspoon chopped fresh oregano
1 pound of cherry tomatoes
12 pitted kalamata olives, halved lengthwise

Toss cubed feta, oil, shallot and oregano in a small bowl. Season to taste with salt and pepper. Cut 12 tomatoes crosswise in half, scoop out tomato pulp with small spoon or melon baller. Place tomatoes cut side up, on a serving plate. Sprinkle with salt and pepper.
Place a piece of marinated feta, and an olive half in each cherry tomato. Drizzle with additional olive oil if desired.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

SHRIMP AND SCALLOPS WITH LEMONY SOY

1 1/2 cups soy sauce
1 cup mirin
1 cup sake
2 lemons, thinly sliced
2 jalapenos, thinly sliced
1 pound shrimp, shelled and deveined
1 pound scallops

In a dish, combine the soy sauce with the mirin, sake, lemon slices and jalapenos.
Thread the shrimp and scallops onto skewers and add them to the marinade, turning to coat.
Refrigerate for 30 minutes, turning once halfway through, then drain.
Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes.
Enjoy!

Recipe adapted from Food and Wine, June 2012
www.foodandwine.com/‎

TWO POTATO SALAD WITH CREME FRAICHE

1 1/2 pounds of small red potatoes, halved
1 1/2 pounds peeled sweet potatoes, cut into 1 inch pieces
3 tablespoons white vinegar
3/4 cup creme fraiche
1/4 cup chopped fresh chives
salt and freshly ground black pepper to taste

Place potatoes in a large saucepan, cover with water, bring to a boil, reduce heat and simmer for 18 minutes, or until tender.
Drain. Place potatoes in a large bowl. Drizzle with vinegar, toss gently to coat. Let cool to room temperature.
Combine creme fraiche, chives and salt and pepper, stirring with a whisk. Add to potatoes, tossing gently to coat.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/‎

BAKED BEANS WITH BACON BREADCRUMBS

1 tablespoon vegetable oil
12 ounces smoked ham, diced
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups ketchup
3/4 cup brown sugar
1/2 cup molasses
1/4 cup whole grain mustard
1/8 cup worcestershire sauce
1 tablespoon hot pepper sauce
salt and freshly ground black pepper
2 to 3 cans of navy beans, drained and rinsed
4 to 5 slices of bacon
1/2 cup panko breadcrumbs
1/2 teaspoon crushed red pepper flakes

Heat oven to 350F.
Heat oil in a large heavy pot over high heat, add ham, onion and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, brown sugar, molasses, mustard, worcestershire and hot pepper sauce. Season to taste with salt and pepper.
Let sauce simmer until slightly thickened, about 10 to 15 minutes. Stir beans into sauce.
Cover and bake beans until juices are bubbly and thickened, about 1 1/2 to 2 hours.
Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10 to 15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon of bacon drippings.
Coarsely chop bacon, place in a food processor with reserved drippings and panko breadcrumbs. Pulse until bacon is finely chopped, season with salt and pepper.
Remove beans from oven. Heat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8 to 10 minutes.
Enjoy!

Recipe adapted from Bon Appetit, June 2012
www.bonappetit.com/recipes‎

BLUEBERRY FIELDS SALAD

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
spring greens and baby spinach mix
2 cups fresh blueberries
1 cup crumbled blue cheese

Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, blueberry preserves and olive oil, and salt and freshly ground pepper to taste.
Combine walnuts, greens, blueberries and blue cheese in a large bowl. Drizzle with desired amount of vinaigrette and toss to combine.
Serve immediately with remaining vinaigrette.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com/food/‎

FRENCH COCONUT PIE

Pastry for 9 inch pie, unbaked
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup butter, melted
1 cup coconut

Heat oven to 325F.
In a mixing bowl, beat eggs until fluffy, add sugar, vanilla, buttermilk and butter.
Add coconut, mix thoroughly.
Pour mixture into pie shell and bake until golden brown, about 45 minutes.
note: crust will cook to a crisper texture if pie is placed on the bottom rack.
Enjoy!