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Old November 17, 2012   #61
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Broccoli Casserole

From: ArcaMax Publishing's "Recipes from the ArcaMax Chef, Zola" (11/18/2011)

2 heads fresh broccoli or 3 - 16 oz packages frozen broccoli
4 tablespoons butter
1 medium onion, chopped & sautéed in butter
1 can cream of mushroom soup
2 eggs beaten
1 cup mayonnaise
1 cup grated sharp cheddar cheese
3 1/2 cups cubed stuffing

1. Combine all above ingredients, except the dressing & butter in a baking dish.
2. Spread the dressing on top of the first mixture. Then, pour the 4 tablespoons of melted butter over the dressing.
3. Bake at 350ºF for 35 minutes, for frozen broccoli - or - 60 minutes for fresh broccoli. Fresh broccoli is always better. You can also peel the skin off of the stalks & cut the stalks into thin slices for an almost "water chestnut" type addition to the casserole.

The Skinny: Use low-fat mayo & reduced fat cheese. You can use low-fat mushroom soup as well.
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Old December 1, 2012   #62
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MARCH 22, 2012
Ricotta toasts with a healthy crunch

Reprinted from "My Pizza" by Jim Lahey with Rick Flaste. Copyright 2012. Photos copyright 2012 by Squire Fox. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
Jim Lahey's famous recipe for no-knead pizza dough has helped us make professional-quality pizza crust at home. But we always had trouble recreating the sauces and toppings the famed baker makes at his Manhattan pizzeria, Co.--that is, before My Pizza hit the shelves. In the new cookbook, Lahey reveals the secrets behind his classic pies alongside recipes for the starters, sides and sweets that bookend meals at Co. We're starting with these boldly flavored broccoli-rabe-and-ricotta toasts. It's the perfect snack to take the edge off guests' hunger at our next pizza party.

Broccoli Rabe and Ricotta Toasts

Recipe adapted from "My Pizza" by Jim Lahey (Clarkson Potter)

8 stalks broccoli rabe, trimmed
1½ tablespoons extra-virgin olive oil
2 garlic cloves, sliced 1⁄8-inch thick, plus 1 clove, halved
Red-pepper flakes
Salt and coarsely ground black pepper
Eight ¼-inch slices crusty, slightly stale Italian bread, toasted
3 tablespoons fresh ricotta cheese
½ teaspoon finely grated lemon zest

1. Bring a medium saucepan of salted water to a boil. Meanwhile, fill a medium bowl with ice water and set aside.
2. Blanch the broccoli rabe in the boiling water until bright green, about 20 seconds. Transfer it to the ice bath immediately to halt the cooking. Drain the broccoli rabe, pat it dry and set aside.
3. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sliced garlic and a pinch of the red-pepper flakes and cook for 30 seconds. Slice the broccoli rabe into 2-inch pieces and add it to the skillet. Cook, shaking the skillet continuously, for about 1 minute. Season with salt and pepper. Transfer the mixture to a plate and let cool slightly.
4. Rub each toast on one side with the garlic clove; discard the garlic clove. Spread the ricotta evenly over the toast and season generously with pepper. Divide the broccoli rabe evenly among the toast. Sprinkle with the lemon zest, additional red-pepper flakes and salt.
5. Arrange the toasts on a serving platter, drizzle with the remaining olive oil and serve immediately.

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Old December 2, 2012   #63
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Diabetic Friendly

Brussels Sprouts Chips
- 17g Carbs, 7.2g Fiber, 4.2g Sugar


Like kale chips? You'll love these!

10 brussels sprouts
1 tsp olive oil (or Misto olive oil sprayer)

Preheat oven to 350 degrees.

To remove outer leaves of brussels sprouts, use a sharp knife to trim
off the very bottom. Outer leaves should fall off easily. Once outer
leaves are removed, trim the bottom again, removing more leaves.
Continue removing leaves until they become difficult to peel off. Save
the center of each brussels sprout for another recipe.

Toss leaves with olive oil and salt. Spread out in a single layer on
baking sheets lined with foil or parchment paper.

Roast for 10 minutes, then check leaves. Remove any that are crisp.
Place baking sheet back in the oven and check every few minutes until
all leaves are crisp. A little browning on the edge of the leaves is
fine, but don't let the entire leaf turn brown or it will become bitter.
Serve immediately.

Nutrition From: - 1/4 tsp salt Omitted!

Serving Size: 1
Serving Size: 195 g
Nutrition per Serving:
122 Calories, 47 Calories from Fat, 5.2g Total Fat, 0.8g Saturated Fat,
0mg Cholesterol, 48mg Sodium, 17g Total Carbs, 7.2g Dietary Fiber,
4.2g Sugars, 6.4g Protein
Vitamin A 29% - Vitamin C 269% - Calcium 8% - Iron 15%
Nutrition Grade: A
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Old December 2, 2012   #64
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Diabetic Friendly

Roasted Veggies with Turmeric
- 12.5g Carbs, 4g Fiber, 3.7g Sugar


I love the simplicity of this dish and the fact that it can be made
with just about any vegetable in season. It will make a lovely
addition to your holiday table. Enjoy!
Serves: 10

2 fennel bulbs, trimmed & quartered
1 sweet potato, peeled & cubed
12 brussels sprouts, halved
1 large red bell pepper, cut into chunks
1 medium red onion, peeled & quartered
2 carrots, sliced
2 yellow squash, sliced
2 Tbsp olive oil
1 tsp ground turmeric
Sea salt
Black pepper

Preheat oven to 400 degrees.

Prep veggies.

In a large bowl combine fennel, sweet potato and brussels sprouts.
Drizzle with 1 Tbsp olive oil and mix again. Pour onto baking sheets
so they are evenly spread out.

Combine all the remaining vegetables in a bowl and drizzle with
1 Tbsp olive oil and mix. Spread out evenly on separate baking sheet.
Put in oven and roast for 10-15 minutes. Keep an eye on them. From my experience, ovens vary in temperature and cooking time, so it's best
to watch your veggies until you have a feel for how fast yours cooks.
Typically the fennel, sweet potato, & brussels sprout combo will take
a little longer to roast so it's a good idea to keep them together.

When done, pour into serving dish and sprinkle with turmeric and salt
& pepper to taste. The turmeric adds a nice mild flavor and a lovely
golden hue that is perfect for your fall harvest table.

Please note: You may try this with ANY vegetable combination of your preference. I like to put together a variety of colors to brighten
up my table. The turmeric really tastes great with everything.

Nutrition From:
Servings: 10
Serving Size: 163 g (163 g = 5.74 oz // 5.74oz = 0.71 cups)
Nutrition per Serving:
80 Calories, 28 Calories from Fat, 3.2g Total Fat, 0g Trans Fat,
0mg Cholesterol, 48mg Sodium, 12.5g Total Carbs, 4g Dietary Fiber,
3.7g Sugars, 2.5g Protein
Vitamin A 101% - Vitamin C 94% - Calcium 5% - Iron 6%
Nutrition Grade: A

Good points:
No cholesterol
High in dietary fiber
High in manganese
High in potassium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
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Old December 2, 2012   #65
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Diabetic Friendly

Roasted Cauliflower
- 38.9g Carbs, 15g Fiber, 14.8g Sugar

From: Facebook Post by: Beth Snyder

1 medium head cauliflower, cut into florets about 1 1/2-inch in diameter
1/4 cup olive oil (Can use red pepper olive oil)
1 Tbsp garlic, minced
1 shallot, thinly sliced
2 Tbsp lemon juice
1/2 tsp black pepper
3 Tbsp grated Parmesan cheese
Chives OR green onions, chopped, for garnish

Preheat oven to 450 degrees F. For mess-free cleanup, line cookie sheet or roasting pan with aluminum foil and spray with oil.

Place cauliflower in mound on cookie sheet and drizzle with olive oil and season with garlic, shallots, lemon juice, salt and pepper.

Place pan in oven and roast for 15 to 20 minutes, stirring occasionally. Remove from oven and sprinkle with Parmesan cheese and chopped chives, serve immediately.

Nutrition From: – Does not include salt.
Serving Size: 694 g
Nutrition per Serving:
670 Calories, 498 Calories from Fat, 55.3g Total Fat, 9.9g Saturated Fat, 13mg Cholesterol, 405mg Sodium, 38.9g Total Carbs, 15g Dietary Fiber, 14.8g Sugars, 18.2g Protein
Vitamin A 6% - Vitamin C 474% - Calcium 32% - Iron 18%
Nutrition Grade: B+

Good points:
Very low in cholesterol
High in vitamin B6
Very high in vitamin C
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Old December 2, 2012   #66
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Diabetic Friendly

Low Carb Cauliflower Hash Browns

- 13.7g Carbs, 4.9g Fiber, 5.9g Sugar

From: - By Avera

12 oz grated fresh cauliflower (about 1/2 medium head)
4 slices bacon (chopped)
3 oz chopped onions (about 1/2 cup)
1 Tbsp butter (melted or softened)
Salt and pepper

In a large skillet, cook the bacon and onion until they just start
to brown.

Add the cauliflower; cook and stir until the cauliflower is tender
and browned all over.

Add butter occasionally through the cooking process to assist with

Season to taste with salt and pepper.

Servings: 2
Nutrition per Serving:
319 Calories, 237 Calories from Fat,
26.4g Total Fat, 10.5g Saturated Fat, 10.6g Monounsaturated Fat,
2.7g Polyunsaturated Fat, 0g Trans Fat, 46mg Cholesterol,
471mg Sodium, 676mg Potassium, 13.7g Total Carbs, 4.9g Dietary Fiber,
5.9g Sugars, 9.1g Protein
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Old November 18, 2013   #67
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Default Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

I've never been a fan of Brussel Sprouts, in any form, but this salad is really good.

From Cook's Country:

Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply. To flavor the salad, we chose a… read more


Slice the sprouts as thin as possible. Shred the cheddar on the large holes of a box grater.


3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 small shallot, minced
1 garlic clove, minced
Salt and pepper
6 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
4 ounces sharp cheddar cheese, shredded (1 cup)
1 Granny Smith apple, cored and cut into 1/2-inch pieces
1/2 cup hazelnuts, toasted, skinned, and chopped


1. Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.

2. Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste. Serve.
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Old April 17, 2017   #68
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Default Crack Broccoli


  • 1 and ½ pounds broccoli crowns (roughly 2 heads)
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, pressed
  • large pinch of dried red pepper flakes
  • ½ teaspoon kosher salt
  • 3 tablespoons raw, sliced almonds (with or without skin)
  • 2 teaspoons freshly squeezed lemon juice
  • 2 – 3 tablespoons freshly grated aged pecorino cheese
  • zest of half a lemon

  1. Preheat the oven to 475 degrees Fahrenheit. Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
  2. In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
  3. Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is caramelized and tender, and the almond slices are toasted and golden.
  4. Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated cheese. Garnish with fresh lemon zest. Serve hot or at room temperature.

This recipe isnt mine but used this on all brassica's and it tastes great no matter what you cook.

She uses lemon zests but i have used all kinds of substitutes. (lemon juice, lime juice, various vinegars)

The key to great cooking is to engage the 4 major tastes: bitter, sour sweet, salty. THis recipe works because it engages all 4 major tastes.

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Old April 17, 2017   #69
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NOthing simpler or tastier than boiled cabbage

Boiled Cabbage
1 head of cabbage
Bacon grease or butter
Salt n pepper to taste

Quarter cabbage, place on pan with lid, boil in ½” water with bacon grease or butter and salt and pepper lightly.
Boil for 10 min Turn cabbage, salt and pepper lightly and boil till soft. Drain and serve.

Lets face it its the bacon grease or butter that makes this work =)

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Old April 17, 2017   #70
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Originally Posted by Suze View Post
For "Fauxtatoes", my favorite recipe is from the ASDLC ( online recipe archive, which is a terrific resource for lots of tasty and interesting recipes for those watching their carbohydrate intake.

I do add a teaspoon of arrowroot to thicken it up a bit for the final step when it is run through the food processor or mashed up. A sprinkle or two of guar gum can also be used instead if you feel you need a little thickening. Great side dish! - serves 3-4.

Fauxtatoes from Debbie Cusick

1 head cauliflower, chopped, cooked very soft (my note - this is about 11 min at a soft (not rolling) boil)
3 oz. cream cheese
1 tbsp. butter (note 2 - I use 2 T instead)
Salt and pepper to taste
Mash, whip with a mixer, or blend in food processor. Jamie adds…"I've sometimes used a bag of frozen cauliflower, but I think a head of fresh cauliflower gives much better texture. I simmer the cauliflower with a chopped clove of garlic to cover the mild "cabbagey" taste." (note 3 - I would also recommend adding some minced garlic when cooking the cauliflower - I use about 2 lg cloves worth)
This is a great recipe!

Some variations
For butter substitute nutritional yeast just before you serve. The nutritional yeast is a great way to add a slight buttery flavor and loads of B vitamins

And you can add bacon bits to have a 'fully loaded' cauliflower mash... its similar to having a baked potato fully loaded =)

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