Category: Vegetables

Red Pepper Onion Kale Polenta: Recipes at My Table

Red Pepper Onion Kale Polenta

Red Pepper Onion Kale Polenta

Just like pasta, polenta is a staple for many regions of Italy. Red Pepper Onion Kale Polenta is fast to prepare and hardy, this dish was one of the “Cucina Povera”.  My nonna made a soft version of this dish; it was creamy and thick.  She placed cooked vegetables and sauce over it.  The levels of flavours made the dish a little treasure hunt.  As your spoon dipped into the bowl, there were little pockets of surprises everywhere.

She also cooled the polenta and then heated it by frying it in a pan.  This gave the polenta a golden crust.  Those simple dishes are the ones I often return to for comfort and a bit of nostalgia.  Today, this dish is a side, but I made enough for it to be a main.

Red Pepper Onion Kale Polenta is a favourite at my house.  John and I enjoy it as a side with fish and chicken.  I also like to serve it as an appetizer with a dollop of pesto or tomato sauce.  Be as creative as you want.  You can also place a grilled shrimp over the polenta as an appetizer.  The possibilities are as vast as your imagination. Once cooled, the squares freeze easily.

For a softer Polenta recipe see:  https://recipesatmytable.com/agrodolce-tomato-basil-turkey-meatballs/

Onions and peppers caramelize in the pan.

I love using this frozen Kale.

Buy some really good olive oil and treat yourself.  I use olive oil instead of butter in my polenta.

The olive oil and the parmesan give this polenta a kicked up taste.

Then the vegetables go in and I have to work quickly.

I want these thin today; and so, I use a 9 X 13 pan.  If you want them thicker, use a 9 X 9.

After they cool, I cut them and throw them into a pan with a little olive oil.

Look at this golden colour.

Red Pepper Onion Kale Polenta: Recipes at My Table

Red Pepper Onion Kale Polenta: Recipes at My Table
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Red Pepper Onion Kale Polenta

This dish can serve as a side or a main.  

Course Side Dish
Cuisine Home Cooking in Canada, Italian
Keyword Red Pepper Onion Polenta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Renata Solski

Ingredients

The Polenta

  • 1 cup polenta fine grain one
  • 2 cups water
  • 1/2 tsp salt
  • 1 cup milk any % will do
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan

The Vegetables

  • 1 large onion diced
  • 1/2 large red pepper diced
  • 3/4 cup Kale chopped fresh or frozen
  • 1 tbsp canola oil
  • 1 tsp Italian seasoning
  • salt and pepper

Instructions

The Polenta

  1. Place the water, milk and salt in a medium pot and bring it to a boil.

    Slowly add the polenta and whisk it over medium heat until it thickens.

    Take it off the heat and add the olive oil and parmesan cheese.

    Add the cooked vegetables and mix.

    Work quickly here.

    Place it in a 9 x 13 dish and spread.  This will give you thin slices.

    OR

    Place in a 9 X 9 square pan for thicker slices.

    Cool it down at least one hour before cutting.

    This can be frozen and taken out as appetizers.

The Vegetables

  1. Place the oil in a frying pan and heat.

    Add onions, peppers and spices.  

    When the onions caramelize add the kale.

    Cook until kale softens.

To fry the Polenta

  1. Cut into slices.

    Drizzle a little olive oil in a pan.

    Place slices of polenta in a pan turning after a few minutes.  

    Serve warm as a side or appetizer.

    May be topped with a dollop of pesto or red sauce.

Recipe Notes

If you want a softer polenta, add an extra cup of water or milk.  

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Leek and Mushroom Soup Recipes at My Table

Leek and Mushroom Soup

Leek and Mushroom Soup

My husband John has a lactose intolerance, but this Leek and Mushroom Soup makes him think he is eating a cream soup.  I love the earthiness that the mushrooms bring to the recipe. You can experiment with the types of mushrooms that you use.  Soup is always a good dish to have on hand this time of year.  This soup may be served cold in the summer.

Making soup is a good way to clean out the refrigerator and today my mushrooms needed cooking.  I usually buy the large brown mushrooms at Superstore.  They are good for stuffing and will keep in the refrigerator for a week.  I have a few tricks to keep mushrooms fresh:  keep packaged mushrooms in their original container.  For large packages, after opening replace the plastic film and poke a few holes in it for air circulation.  Fresh loose mushrooms should be stored in paper bags, and most grocery stores provide them.

Growing up we harvested mushrooms with my grandparents every fall.  I loved the smell of the woods and the little button mushrooms.  My nonna made a simple sauce using our marinara preserved sauce and these mushrooms.  Simple and delicious, I can still taste it every time I see the little wild button mushrooms.

The ingredients are simple.

Toasting the olive oil, garlic and onions with the spices.  The kitchens smells so good.

Next the potatoes go in to meet the toasted onions and garlic. They soak up this flavour.

Mushrooms add an earthy feature to this dish without overpowering the leeks.

Loving the colour now.

Leek and Mushroom Soup Recipes at My Table

The broth is brown and meaty; I give it a taste and all the flavours pop!

Leek and Mushroom Soup Recipes at My Table

I pulse the soup and plate it.  A little mushroom cap filled with yogurt and dressed with fennel fronds and olive oil add a touch of elegance to the dish.

Leek and Mushroom Soup Recipes at My Table

 

Leek and Mushroom Soup Recipes at My Table
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Leek and Mushroom Soup

A nice warming soup on a wintery day.  

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Leek and Mushroom Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Renata Solski

Ingredients

  • 1 tbsp olive oil
  • 1 clove garlic quartered
  • 1 large onion
  • 2 leeks thinly sliced
  • 2 large potatoes diced
  • 1 tbsp Italian seasoning
  • 2 cups mushrooms sliced
  • 3 cups broth vegetable, chicken, or beef
  • 1 tsp salt
  • 1/2 cup milk or cream Optional
  • yogurt dressing
  • whole mushroom caps dressing
  • olive oil dressing
  • Fennel Fronds chopped

Instructions

  1. Heat oil in a medium sauce pan.

    Add the garlic, onion and Italian seasoning and sautee for a few minutes. 

    Next put in the potatoes and cook for another 3 minutes.

    Add the mushrooms and cook until they are softened and golden.

    Place in the leeks and add the broth.

    Cover and simmer for 30 minutes.

    Remove from heat and pulse in a food processor until smooth.

    Ladle a generous portion into a bowl.

    Take a little mushroom cap and fill it with Greek yogurt.

    Dress with chopped fennel fronds and a little olive oil. 

Recipe Notes

This soup is creamy without the milk or cream, but you can add some if you like. 

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Zucchini Boats With Rice and Mushrooms Recipes at My Table

Zucchini Boats With Rice and Mushrooms

Zucchini Boats With Rice and Mushrooms

There are so many possibilities when preparing vegetables.  I like to be creative and think outside of the box by adding different ingredients to recipes.  Just like chicken, vegetables appear on my table every day.  I love the texture of zucchini and try to choose smaller ones when cooking.  The smaller the zucchini, the more taste and tenderness. Really large zucchini have little taste, may be full of seeds and are not tender.

Sometimes I blanche the zucchini; cooking it for a few minutes in boiling water makes it pliable and I can use the flesh easily as part of the stuffing.  Nonna did the same with eggplants; I think it is the Calabrese way.  Today I experiment with nonna’s recipe.  She often mixed the fleshy part of the zucchini or eggplant with breadcrumbs, eggs, garlic, parsley and cheese to create a soft and hearty stuffing.  This one is closer to her style:  https://recipesatmytable.com/stuffed-zucchini/

I add brown rice and mushrooms to bulk this stuffing; by doing so, I create a meal in itself.  These little boats served with a side salad make a great lunch.

The bullion hangs out with the rice.

Give the zucchini room to cook a few minutes in water.  Don’t make them too soft.

Starting the stuffing with the wet ingredients and spices.

Zucchini Boats With Rice and Mushrooms Recipes at My Table

Let the blanched zucchini sit for a few minutes.

The mushrooms add bulk to the stuffing.

Very colourful as the mushrooms hit the spices.

Zucchini Boats With Rice and Mushrooms Recipes at My Table

Flesh of the zucchini scoops out easily with a melon baller.

I could eat this rice mixture as is, in fact I did.

Out of the oven and crispy.

 

 

Zucchini Boats With Rice and Mushrooms Recipes at My Table
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Zucchini Boats With Rice and Mushrooms

These little boats make a perfect side or main. 

Course Main Course, Side Dish
Cuisine Home Cooking in Canada, Italian
Keyword Zucchini Boats With Rice and Mushrooms
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Renata Solski

Ingredients

  • 4 whole zucchini
  • 3/4 cups brown rice cook according to package directions
  • 2 cups chopped brown mushrooms or your choice of a good solid mushroom
  • 2 tbsp onion flakes
  • 1/4 cup + 2 tbsp grated parmesan reserve 2 tbsp for top of boats
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tbsp chopped parsley
  • 1/2 cup chopped canned tomatoes with liquid
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil

Instructions

  1. Cook rice according to package directions.

    Cut zucchini lengthwise and place in a pan of water.  Bring to a boil and cook for 3 minutes.

    Remove, drain and cool.  Dig out the pulp; I use a melon scooper.

    Combine the remaining ingredients except the olive oil in a bowl. 

    Brush some olive oil on the bottom of your baking dish and place all the little boats on the bottom.

    Fill each boat with stuffing using a teaspoon.  

    Sprinkle the 2 tbsp of Parmesan over the boats.

    Drizzle the remaining olive oil over the zucchini.

    Cook uncovered at 375 F for 30 minutes.

Recipe Notes

I calculate 1 zucchini per person for a main, and 1/2 for a side.  Each zucchini produces 2 stuffed boats.

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Mushroom Kale Quiche Recipes at my Table

Mushroom and Kale Quiche

Mushroom and Kale Quiche

Quiche is healthy and packed with a lot of flavour.  This Mushroom and Kale Quiche uses a healthy pie crust made with yogurt.  No fuss is what I like about this whole meal; served with a side salad, it is healthy for you. Growing up we had quiche minus the crust; also known as Italian frittata and you can certainly make this recipe without the crust.

If you are looking for a traditional French Quiche recipe go to: http://frenchcountryfood.com/recipes/entrees/quiche.html

Egg dishes are hearty and the mushrooms in this make it filling.  More and more we try to do several days of the week as meatless.  The vegetables are colourful and it is true that we eat with our eyes first. You can make this as a crustless pie; follow the same directions and ensure that you grease your pie plate.  Put into a 350 F oven for the same amount of time.

You might like a cauliflower crust and refer back to : https://recipesatmytable.com/italian-cauliflower-egg-pie/

After you pulse the flour, salt, and crisco, add the yogurt.

Once the water hits the food processor, the dough comes together and here it is ready for the refrigerator.

After it rests, flatten it out and use extra flour for dusting.

The yogurt makes this dough smooth and pliable.  It won’t crumble or tear.

Onto the pie dish it goes and ready for the oven.  I still laugh at my edges, but it doesn’t have to be perfect.

I whisk the egg mixture.

The filling in the pan is golden now.

Put the filling into the precooked pie shell first.

Now pour the liquid into the quiche.

N

I wrap the edges of the crust in tin foil so that they don’t burn.

Out of the oven and it smells so good!!
Mushroom Kale Quiche Recipes at My Table
Mushroom and Kale Quiche
Mushroom Kale Quiche Recipes at my Table
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Mushroom Kale Quiche

Healthy for you and great tasting!!

Course Mushroom Kale Quiche
Cuisine Home Cooking in Canada, Italian
Keyword Mushroom Kale Quiche
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Renata Solski

Ingredients

The Pie Crust

  • 1 cup flour
  • 1/2 tsp salt
  • 2 tbsp Crisco Shortening
  • 2 tbsp yogurt
  • 2 1/2 tbsp cold water

The filling

  • 1 tbsp olive oil
  • 1 large onion
  • 2 tsp Italian seasoning divided
  • 1 red or yellow bell pepper chopped into little cubes
  • 2 cups sliced mushrooms diced
  • 3 whole eggs
  • 3 egg whites
  • 1/4 cup plus 2 tbsp grated parmesan
  • 1 cup frozen kale
  • 1 1/2 cups milk

Instructions

The Pie Crust

  1. In a food processor pulse the flour and salt.

    Add the shortening and yogurt and pulse until it looks like little peas.

    Add water 1 tbsp at a time, until a ball forms.

    Wrap dough in plastic wrap and place in the refrigerator for one hour.

The filling

  1. Sautee the onion in the olive oil for a few minutes.

    Add the red bell pepper and cook for another few minutes.

    Sprinkle with half the Italian seasoning and add the diced mushrooms.  

    Continue cooking until soft and it should take on a little golden look.

    Add strained kale at the end and cook until any liquid is absorbed.  

    In a medium bowl add the eggs, parmesan and the Italian seasoning, and whisk.

    Now add the milk and whisk again.

The assembly

  1. Remove the dough from the refrigerator and pat down using extra flour for dusting and rolling.

    Always work from the centre out.

    Place your pie crust into a baking dish and bake at 400 F for 8 to 10 minutes.

    Remove the pie crust and place the filling on the bottom.

    Pour the liquid over the filling.

    Sprinkle with parmesan cheese. 

    Cook in a 350 F oven for 35 minutes.

    Remove and let cook for about 10 minutes before slicing. 

    Serve with your favourite side salad. 

Recipe Notes

I always have egg whites in cartons on hand.

To cut fat I have 0% or 1% milk.  You can use whatever your family prefers. 

Frozen Kale is a better bang for your dollar and the work is done for you.  

 

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