Category: Vegetables

Avocado Pesto Gnocchi

Avocado Pesto Gnocchi

Avocado Pesto Gnocchi add a little punch to a traditional Italian favourite. I bought too many avocados and it’s experiment time.  Avocado’s add a lightness to baked goods; and so, I try them in gnocchi.  The result is a keeper recipe which will be great for family or entertaining.

I love staying true to my Italian traditional recipes, but experimenting is fun.  My husband is the main test taster and he enjoys the challenge.  He is also very honest and sometimes we laugh at the creations in the test kitchen.  However, this recipe won’t disappoint.  It may be served with a variety of white or red sauces.  I mixed the sauces up on the dish as you will see in the presentation.

My family loves the little meatballs with gnocchi. For our meatball recipe go to:  https://recipesatmytable.com/italian-meatballs/

My gnocchi recipe is my quick go to:  https://recipesatmytable.com/easy-homemade-gnocchi/  This traditional gnocchi recipe takes a short-cut and uses potato flakes.  Of course, I do make them occasionally with real potatoes.  Either way enjoy!!

The Ingredients for Avocado Pesto Gnocchi

  • 2 large Hass avocados mashed
  • 3 tbsp Pesto
  • 2 cups potato flakes
  • 2 cups boiling water
  • 3 cups flour

The Process

Boil the water and pour into the potato flakes. Stir and let cool for 5 minutes.

Add the mashed avocado and pesto to the cooled potato mixture.

Add the flour to the bowl and stir with a fork.When the dough comes together put onto the counter and kneadThe dough should be smooth.

Cut the dough into six pieces and roll into 1/2 inch cords.

Slice each cord into 1/2 inch pieces.Dust the pieces with flour. Score the pieces on the back of a fork or a gnocchi basket.

Place on a floured cookie sheet.

The gnocchi may be frozen on the cookie sheet and then gathered and placed into a freezer bag.

Served on a platter with my tiny meatballs.

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Kale Pie

Kale Pie

Kale Pie is a great lunch to make.  I am focusing more and more on a healthy lifestyle and that includes what goes into the body.  Living in the sun parlour of Canada, I am very fortunate to have access to fresh vegetables all year round.  My kale grows locally and I pick up bunches of it as needed.  This is a simple recipe and makes a great main.

To the kale I add a large onion and a red bell pepper.  If you don’t have kale, spinach makes a nice alternative.  If you like you can add ham or bacon, but vegetables are fine and hearty to satisfy the hunger.  You can also add cheese, but today I wanted to cut the fat.

I love kale and you may like this recipe too:  https://recipesatmytable.com/mushroom-and-kale-quiche/

Ingredients for Kale Pie

The Crust

  • 3 cups frozen hash brown potatoes
  • 1 tsp canola oil
  • 1 tbsp Italian seasoning
  • 1/2 tsp paprika

The filling

  • 1 large onion
  • 4 cups chopped kale
  • 2 tbsp olive oil
  • salt and pepper
  • 4 eggs
  • 1/2 cup plain greek yogurt
  • 2 tbsp olive oil
  • 1 red bell pepper (diced)
  • 1/2 cup any shredded cheese ( optional)

The Process

Defrost the potatoes in the microwave for 2 minutes, stir and return to microwave for another 2 minutes.  Grease a pie plate with the canola oil.  Toss the potatoes with the Italian seasoning and the paprika.  Mold the potatoes to the dish pushing down with your hands to form a crust.

Place in a 375 F oven for 10 minutes.  Remove and let cool.

Meanwhile sauté the onion and pepper for a few minutes.  Add in the Kale and wilt. Remove from heat and let cool.

Whisk the eggs, yogurt, salt and pepper.

Place the vegetables into the cooled potato crust.  Pour the egg mixture over them.Place in a 375 F oven for 20-25 minutes.

 Beautiful layers. The yogurt/egg mixture makes a little crust over the vegetables.

 

 

 

 

 

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Roasted Chicken With Vegetable Gravy

Roasted Chicken With Vegetable Gravy

Roasted Chicken With Vegetable Gravy allows me to use the pan vegetables and make a delicious sauce.  By now you know, I am all about puréeing.  I love roasting chicken on Sunday and always look for ways to change it up.  Usually I scoop out my carrots, celery, garlic and onions out of the pan before making gravy, but today I decided to purée them with the juices.  What an amazing gravy!  I didn’t have to add flour; and so, this is a great alternative to all my gluten free followers.

There is something extra comforting of roasting a chicken.  My nonna loved cooking chicken.  In the early 60’s, chickens were delivered to the house live.  My grandfather would slaughter it and I still picture nonna plucking the feathers.  There was a different taste to the chicken and the process made us appreciate the meal even more.  I don’t pluck chickens, but do try to buy locally grown ones.  You would be surprised if you look in your area what you can find.  Here is a list of community farmers for Ontario and there is one close to you: https://artisanalchicken.ca/About/Artisanal-Farmer-Database.aspx

If you have never tried chicken baked with citrus go to:  https://recipesatmytable.com/citrus-chicken-with-brussels-sprouts/

The Ingredients

  • I chicken  4 to 5 lbs
  • 8 medium potatoes ( washed, peeled and cut in quarters)
  • 2 celery stalks cut in quarters
  • 1 large onion cut in quarters
  • 2 medium carrots cut in quarters
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup white wine

The Process

I place all the vegetables including the garlic on the bottom of a 9 X 13 pan.

Prepare the chicken by patting it dry.  Discard the giblets.

 

Rub the chicken with the olive oil. Mix the 1 tbsp Italian seasoning,1/2 tsp oregano,1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper and rub on the chicken.

Place the chicken on top of the vegetables. Pour the white wine over the bottom of the pan and the vegetables.

Cover the Pan with foil and place in a 375 F oven for 30 minutes.

Uncover and cook for another 40 minutes.

Remove chicken and potatoes from the pan and place on a platter.  Cover the platter.

Scrape all the remaining vegetable from the pan with their juices and purée.  Serve with chicken.  

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Leek, Potato, Carrot, Celery and Spinach Soup

Leek, Potato, Carrot, Celery and Spinach Soup

Leek, Potato, Carrot, Celery and Spinach Soup is a quick soup to make and get to the table.  I started by dicing all my vegetables. Soup is a staple at our house in the winter and this is easier than opening a can. There is something about a bowl of warm soup especially in the winter to make you feel cozy.  This recipe will have you ” bowled over” and going for seconds.

You must know by now how much I love soup.  It was a staple in our house growing up.  My nonna always had some type of broth on the stove.  On a cold winter’s day, I would come home and have a cup of bone broth.  She knew even back then that bone broth is highly nutritious.  There are so many benefits, but I love that it helps reduce inflammation.

Yes, I love gathering the ingredients for soup, chopping, making and eating it to the last drop.  What I love about making soup is that even if I don’t have fresh vegetable, I can go to the pantry and create.

My easiest soup is a famous Italian one: https://recipesatmytable.com/the-easiest-tortellini-soup/

For an interesting read on bone broth go to:https://www.shape.com/healthy-eating/cooking-ideas/8-reasons-try-bone-broth

Dice up all the vegetable so that they are the same size.

Always warm up your spices in the pot. Keep an eye on them; you don’t want them to burn.

The vegetables hit the pan and they sizzle.  Let them hang out for a few minutes.  Generously salt and pepper them.

 

 

 

 

 

 

 

 

 

Add vegetable or chicken stock and let it simmer for about 10- 15 minutes before adding your noodles. Always add your noodles prior to serving.  Don’t let them sit in the soup.

Always add fresh greens at the end and don’t overcook.  When I add the spinach, I turn the burner off and let it wilt. 

Platted goodness!

Ingredients

  • 1 stalk  each of leeks ( thinly sliced and washed) carrots (diced), celery (diced)
  • 2 medium potatoes peeled and diced
  • salt and pepper
  • one clove garlic diced
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper chilli flakes  optional)
  • 6 cups chicken or vegetable stock
  • A cup of spinach ( washed and torn)
  • 1 cup of very thin soup noodles
  • 1/4 cup of minced parsley
  • Parmesan cheese for dressing

The Process

  1. Cut and wash all the vegetable into small pieces.
  2. In a medium sauce pan, place the olive oil, garlic and Italian seasoning to warm-up.
  3. Add in all the vegetable, salt and pepper. Sautee for a few minutes.
  4. Pour in the broth, cover the pot and simmer on medium for 10 minutes.
  5. All the vegetables should be soft.
  6. Put in the soup noodles.  Mine cook in three minutes.
  7. Once the noodles are cooked turn off the stove.
  8. Place in the spinach and stir to wilt.
  9. Sprinkle with fresh parsley.
  10. Sprinkle with fresh parmesan.

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