Category: Vegetables

Stuffed Peppers With Vegetable Farro and Turkey Recipes at My Table

Stuffed Peppers with Vegetable Farro and Turkey

Stuffed Peppers with Vegetable Farro and turkey

Stuffed Peppers with Vegetable Farro and Turkey are hearty and delicious.  Farro is a whole grain and I use it in the place of rice in my kitchen.  I fell in love with it in Italy;  the Farro risotto was nutty and absolutely heaven.  It is a good heart healthy choice for your kitchen and a great added grain for your family.  For  a quick healthy read go to: https://www.healthline.com/nutrition/farro-benefits

These stuffed peppers will be a side for my barbecue on Saturday, but John and I eat this as a main with a salad.  The sweetness of the peppers combined with the creaminess of the Farro make this a very tasty dish.  It is good enough to entertain with and can be made ahead and reheated.

For this recipe I used a prepared packet of Farro bought at a specialty store from Italy.  It had zucchini, carrots, celery and onion already in it.  I also cook my own and the instructions are easy: for every cup of farro you need 2 cups of liquid.  You can use vegetable broth, chicken broth or just water.  Bring it to a boil with some salt and cover and cook on medium low for about 40 minutes.  The grains should absorb the liquid.  Now you can use this for anything.  You can add your own vegetables for stuffing.

To stuff my peppers today, I precooked and cooled the Farro and I am adding ground turkey.

The Farro cooked and cooling.

When the Farro Cools, I add chopped parsley and an egg.

The meat added next to the Farro.

Ready for the oven.

See how the peppers kept their shape.

 

Stuffed Peppers With Vegetable Farro and Turkey Recipes at My Table
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Stuffed Peppers with Vegetable Farro and Turkey

These easy stuffed peppers are great as a main or side.  

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Stuffed Peppers with Vegetable Farro and Turkey
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8
Author Renata Solski

Ingredients

  • 4 cups cooked farro with vegetables
  • 2 eggs
  • 1/4 cup parmesan cheese grated
  • 1 onion diced
  • 1/4 cup finely chopped parsley
  • l lb ground turkey
  • 2 cloves garlic minced
  • tsp salt
  • 1/2 tsp ground pepper
  • 4 large assorted coloured peppers
  • 1 cup marinara sauce optional
  • 1 cup grated 4 cheese Italiano any grated cheese you like
  • 1/4 cup olive oil
  • 2 tbsp Italian seasoning

Instructions

  1. Cook the farro and cool it.

    To the farro add the eggs, onion, parmesan cheese, parsley, garlic, salt and pepper.  Mix throughly with a spoon.

    Add the ground turkey and mix thoroughly again.  I like to use my hands for this part.

    Cut the peppers in half lengthwise. 

    Smother the peppers with some olive oil on the inside and outside. 

    Put the peppers into a large pan.

    Sprinkle generously with Italian seasoning. 

    Spoon mixture into the peppers until they are full. Divide equally amongst the peppers.

    Set oven to 375 F and cook the peppers uncovered for 45 minutes.

    Remove from oven and sprinkle with grated cheese. 

    Return to oven for another 15.

    Your peppers will keep their shape and not be soggy cooking them this way. 

    Warm up your marinara sauce and spoon over the peppers before serving, if desired.   



Recipe Notes

If you make your own farro use one zucchini, one carrot and one onion.

Soften vegetables first in one tablespoon of olive oil and then add the cooked farro to the pan.  Set aside and cool before mixing with the meat.  

Our marinara sauce recipe https://recipesatmytable.com/marinara-sauce-passata-making/

 

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Mediterranean Style Green Bean Stew Recipes at My Table

Mediterranean Style Green Bean Stew

Mediterranean Style Green Bean Stew

Mediterranean Style Green Bean Stew is my go-to when I want to start a healthy lifestyle again.  We have had a lot of company and many barbecues; it’s time to go back to my roots.  This stew is one that my grandmother made in many different ways on many different days.   I mostly use Italian flat beans for this, but today I got back from visiting my grandson and I am eating what I have in the refrigerator before I hit the road again.  I used Italian flat beans at my daughter’s house and we made a risotto; the pictures are also here.  This recipe is very versatile and you can adapt it using whatever is in your pantry.

After watching and participating in the tomato canning process with mom, I decided to can my own tomatoes.  There were a few bruised one, and I am using them with olive oil and onion for my flavour base for this stew today.  These were all foods that my nonna had in her kitchen.

Green beans are very healthy.  Did you know that they contain protein?  Proteins are essential for a healthy immune system.  One cup of green beans has about 2 g of protein: they are also heart healthy and contain fibre.  They are considered one of the world’s healthiest foods:  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=134

Roughly chop some tomatoes and onions.  With some olive oil and spices, this makes a great flavour base.

Mediterranean Style Green Bean Stew Recipes at My Table

Snap the beans into small pieces and dice the potatoes.

The tomatoes and onions go into a pot over medium heat and start to carmelize.

Now in go the potatoes, they will give the soup some structure.

The liquid goes in and then the beans.  Simmer on medium low for about 30 minutes.

After 30 minutes add the can of beans of your choice and simmer for another 10 minutes.  At this point you can add one cup of rice or pasta directly into the pot.  Allow 15 minutes for the rice to cook and pasta according to your taste preferences.  Do not cover if you are adding pasta or rice and stir frequently.

Today I am eating mine as is with some fresh bread.

Mediterranean Style Green Bean Stew Recipes at My Table

Mediterranean Style Green Bean Stew Recipes at My Table
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Mediterranean Style Green Bean Stew

My go-to easy and flexible vegetarian recipe.  

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Mediterranean Style Green Bean Stew
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Renata Solski

Ingredients

  • 1 lb green beans
  • 2 roma tomatoes or a small can diced tomatoes
  • 3 medium potatoes diced
  • 1 medium onion diced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp red pepper flakes optional
  • 1 tsp Italian seasoning
  • 1/2 tsp oregano

Instructions

  1.  In a medium sized pot put in olive, onion, garlic, pepper flakes, oregano and simmer until onions are pale, but not carmelized.

    Add in potatoes and let potatoes brown a bit.

    Now add in tomatoes and simmer for about 5 minutes.

    Now add green beans and four cups of water. 

    Cover the pot and let it simmer until it thickens and the beans and potatoes soften. About 30 minutes.

    Add your can of beans and pasta or rice at this time. 

    Cook uncovered and stir frequently for pasta or rice.

    Rice takes about 15 minutes.  

    Cook pasta according to your taste preference.  

    Salt and pepper to taste.

Recipe Notes

This recipe is versatile and you can add personal preferences.

Add a can of your favourite beans to this.

Once cooked add a cup of rice and make a quick and delicious risotto. 

 

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Healthy Anytime Veggie Burgers Recipes at my table

Healthy Anytime Veggie Burgers

Healthy Anytime Veggie Burgers

Healthy Anytime Veggie Burgers are a great way to eat more plant-based food and your kids won’t know the difference.  The perfect burger has always been about the toppings and the presentation.  This burger has the strength to hold together and tackle even a picky eater.

Growing up I didn’t have a hamburger until I was at least 8 years old.  We had our own version of hamburgers and they were polpettone.  My great-aunt Marietta was the master of these.  I can still remember the smell of these cooking in her home in Calabria.  These are large fried meatballs that we smother with sauce and have mozzarella in the middle.  Once we discovered hamburgers and hot dogs, our parents took us to the counter at the grocery store on Queen street.  On pay day, they would shop and we were treated to non-Italian fare.

Once you experiment, you can come up with your own favourite version of this burger.If you are looking for other veggie burger options I love this blog: http://espruceeats.com/top-most-popular-veggie-burger-recipes-3378630  

Rinse the beans and put them into a food processor.

The bean paste ready to meet the rice and other ingredients.

The eggs, rice, basil, garlic, spices and bread crumbs.

Place 1/2 a cup of mixture into a mould.  I used a 1/4 cup measurement here, that is why you see two lumps.

I press down and make the patties.  This recipe makes 5 patties.

They come out of the mould.

 

If you prefer to eat it on a bun.

Healthy Anytime Vegetable Burger Recipes at My Table

Healthy Anytime Veggie Burgers Recipes at my table
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Healthy Anytime Veggie Burger

Tackle the pickiest eater with this burger. 

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Healthy Anytime Veggie Burger
Prep Time 30 minutes
Servings 4
Author Renata Solski

Ingredients

  • 1 can bean medley mixed beans
  • 1/4 cup onion flakes
  • 2 cloves minced garlic
  • 1 cup cooked brown rice
  • 1/2 cup bread crumbs
  • 1 tbsp Keg steak seasoning
  • 1 tbsp Worcestershire sauce
  • 2 large eggs
  • 1 tbsp olive oil
  • 1 tsp paprika

Instructions

  1. Drain the beans and pulse in a food processor.

    Combine beans, onion flakes, garlic, brown rice, bread crumbs, eggs, Worcestershire sauce and seasoning. 

    Mix by hand.

    Shape into patties.  I use a patty mould.  

    Refrigerate for at least 3 hours.

    Place a piece of tin foil on the grill.

    Mix olive oil and paprika.

    Brush each side with canola oil and parika. 

    Grill 5 minutes per side.

    Cheese may be added.

    Use salsa, sour cream, pickles, tomatoes and any of your favourite condiments to dress.

    These can be eaten with our without a bun.  


Recipe Notes

These can be frozen easily and hold up in the freezers.

You can also pan fry them by brushing a little olive oil on the pan.  I find the olive oil give that extra crunch to the burger. 

 

 

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Italian Cauliflower Summer Pie Recipes at my Table

Italian Cauliflower Egg Pie

Italian Cauliflower Egg Pie

Italian Cauliflower Egg Pie is our version of quiche.  This combines the goodness of many vegetables and gives your family a wholesome, but enjoyable meal for even the pickiest eaters.  Everyone loves a crunchy crust and this one delivers.

Cauliflower is everywhere in cooking today.  Growing up we ate a lot of it, but mostly it was boiled and served with a simple dressing of oil and vinegar.  We used it in soups and of course my favourite was dipped in egg and flour and fried.  This was the best of Calabrese Cuisine.  Who doesn’t like fried foods?

As we get older, we seek comfort, but healthier versions of our favourite foods.  I have seen many versions of cauliflower crusts.  I use this one for pizza too.  With an abundant supply of antioxidants cauliflower has many health benefits: https://www.naturalfoodseries.com/13-benefits-cauliflower/

My Riced Cauliflower.  I buy it on sale, put it in a food processor and then freeze it.  My riced cauliflower recipes at my table

Adding potato flakes to the crust helps to bind the ingredients and soaks up any excess water from freezing the cauliflower.

Use a flan pan because it gives a nice presentations.  Grease it with olive oil and shake on some breadcrumbs for a little crumb coating.

Spoon the crust into the pan.

You can use your hands to spread the crust.  I have this mini rolling pin by Pampered Chef and it one of my favourite tools in the kitchen.  It helps me get right into the edges.  Always use a piece of plastic wrap for spreading it helps to smooth anything out without sticking.

The filling comes together.

The crust comes out of the oven and it is ready for the filling.

Spoon the ricotta over the pie.  Tear the basil and put it on over the pie.

I like to peek into the oven.

Pie is done.

Ready for a slice of this pie?slice of pie recipes at my table

Italian Cauliflower Summer Pie Recipes at my Table
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Italian Cauliflower Egg Pie

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Italian Cauliflower Egg Pie
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Author Renata Solski

Ingredients

The Crust

  • 3 1/2 cups riced cauliflower
  • 1/4 cup grated parmesan cheese
  • 1 clove crushed garlic
  • 2 eggs
  • 1 tbsp Italian seasoning
  • 1 tbsp olive oil
  • 1 tbsp Italian breadcrumbs

The filling

  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup grated parmesan
  • 1 cup potato flakes
  • 1/4 cup onion flakes
  • 2 small zucchini
  • 1 cup ricotta
  • salt and pepper to taste
  • handful of fresh basil or parsley

Instructions

The Crust

  1. Set oven to 425 F.

    Mix cauliflower, parmesan cheese, garlic, eggs and Italian seasoning.

    Prepare a spring form pan by greasing it with the 1 tbsp olive oil and then cover as much of the pan as you can with the bread crumbs.  Shake off excess.

    Add a little olive oil to your hands and press in the cauliflower mixture.

    Press to cover bottom and sides of pan.

    Place in oven for 15 minutes.

    Remove from oven.

The filling

  1. Set oven to 375 F. 

    Grate zucchini on grater.

    Dice onion.  

    Combine eggs, milk, parmesan salt and pepper. 

    Whisk until all are blended.

    Add the grated zucchini and diced onion.

    Add fresh basil or parsley.

    Stir to blend all ingredients. 

    Pour egg mixture into shell. 

    Add dollops of ricotta over the pie.  

    Bake for 40 minutes.

    Remove and let cool 15 minutes before cutting.

    Serve with any fresh greens.  


Recipe Notes

I rice and freeze my own cauliflower.  Simply wash your cauliflower.  Put it through a food processor and freeze in Ziploc bags.

 

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