Thursday, May 28, 2009

Roasted Rhubarb

An easy summer dessert recipe, rhubarb cooked until just soft in the oven and then served with Greek yogurt, rice pudding, even stirred in the morning oatmeal!

Roasted Rhubarb
A special collection of easy summer recipes
collected over several summers.
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TESTIMONIALS
"We had it over low-sugar ice cream. What a delight!" ~ Cyndi


This may not be Beebopareebop Rhubarb Pie – ha! one of the ‘sponsors’ of my Minnesota favorite Prairie Home Companion – but it’ll have rhubarb lovers bopping around the kitchen with excitement.

Easy to make? Check. Flexible to serve? Check. An easy summer dessert? Check again. Delicious? Triple check.

VANILLA SUGAR is easy to make. Just slip ‘spent’ vanilla beans into a jar of sugar.
ALANNA’s TIPS I’ve served Roasted Rhubarb over Greek yogurt and rice pudding – parfaits would be sexy to serve! It’s great stirred into morning oatmeal and lovely with custard.

SUMMER EASY:
ROASTED RHUBARB

Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 4
  • 8 ounces fresh or frozen rhubarb
  • Juice of a lemon (about 2 tablespoons)
  • 1/4 cup vanilla sugar or plain sugar

Preheat oven to 300F. Cut rhubarb in chunks or lengths, toss with lemon juice and sugar. Arrange on a rimmed baking sheet and roast for about 30 minutes, stirring after 15 minutes, just until soft and warmed through. Serve warm or at room temperature.

NUTRITION ESTIMATE Per Serving: 61 Calories; 0g Tot Fat; 0g Sat Fat; 16g Carb; 1g Fiber; 2mg Sodium; 0mg Cholesterol; Weight Watchers Old Points 1, PointsPlus 2

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. "Like" Kitchen Parade on Facebook!

Not all rhubarb is red! I have both 'Canadian Red' and a soft-green colored rhubarb growing in my side garden.

Rhubarb Lovers, Rejoice!

(hover for a description, click a photo for a recipe)
Rhubarb Chutney Rhubarb Sorbet How to Make Rhubarb Jelly & Jam in Just One Hour

More Easy Summer Dessert Recipes

(hover for a description, click a photo for a recipe)
Roasted Peaches Strawberry Chocolate Banana Crumble Homemade Frozen Yogurt with Blackberry Sauce


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Quick Links to This Page

(for easy bookmarking and searching)
~ How to Make Vanilla Sugar ~





© Copyright 2009 Kitchen Parade



Sunday, May 24, 2009

Cauliflower Salad with Fresh Herbs

An easy summer salad, just steamed cauliflower tossed in a vinaigrette with fresh herbs. So simple to make but memorable to serve. No mayonnaise so perfect for picnics and outdoor gatherings. Vegan and Weight Watchers zero points.

Cauliflower Salad with Fresh Herbs, an easy summer salad, just steamed cauliflower tossed in a vinaigrette with fresh herbs  ~ vegan, gluten-free, low-carb and for Weight Watchers, PointsPlus 1 ~ KitchenParade.com
Easy Summer Recipes
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new 'summer easy' recipes all summer long.
With a free e-mail subscription, you'll never miss a one!

Truth be told, this was the first of two recipes that inspired this summer’s recipe theme, Summer Easy, a collection of easy summer recipes. (The second recipe? This Easy-Easy Grilled Mushroom Appetizer!)

I made it one night, twas excellent. The next night, we ended up with an impromptu party with about 90 minutes notice. I made it again, this time without thinking, just whisking the vinaigrette with the herbs that happened to be on hand while the cauliflower cooked. Voila, an easy summer salad – and healthy too -- that our guests raved over.

The "recipe" is a breeze to remember: just toss steamed cauliflower with a vinaigrette and fresh herbs. That’s all!

The supermarket cauliflowers have been snowy white and inexpensive for a couple of weeks now. Is late May the "season" for California cauliflower? Perhaps!

But don't let the sight of a whole head of cauliflower overwhelm you. It's really easy to cut one into florets and takes only a couple of minutes. Here are photos that show how to cut cauliflower.

ALANNA's TIPS I've tried two fresh herb combinations with this salad so far: flat-leaf parsley, cilantro and mint; also parsley and fresh tarragon. Both were great. If your inner vampire loves a really garlicky salad, this recipe can take 3 and even 4 cloves of garlic. Check the salad bar at the grocery store for just a few tablespoons of capers.

CAULIFLOWER SALAD with FRESH HERBS

Hands-on time: 25 minutes
Time to table: 2 - 24 hours
Makes 5 cups
  • 1 large head fresh cauliflower, cleaned and trimmed, cut into small florets
    VINAIGRETTE
  • 1 – 2 cloves garlic, minced fine
  • 3 tablespoons capers, drained
  • 3 tablespoons white wine vinegar
  • Juice of a lime (about 1 tablespoon)
  • 2 tablespoons olive oil
  • 3/4 cup mixed fresh herbs (see TIPS)
  • Hot sauce to taste
  • Kosher salt to taste

Bring an inch of water to a boil in a pot large enough to hold a collapsible steamer. Meanwhile, clean and trim the cauliflower. Arrange the cauliflower on the steamer, place in pot, cover and steam for about 8 minutes or until tender.

Meanwhile, in a large bowl, whisk together the garlic, capers, vinegar, lime juice and olive oil. Stir in the hot cauliflower and herbs. Season with hot sauce and salt to taste.

For the fullest flavor, let the salad rest at room temperature for 90 minutes and even in the refrigerator overnight.

NUTRITION INFORMATION Per Half Cup: 49 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 104mg Sodium; 5g Carb; 3g Fiber; 2g Sugar; 2g Protein. WEIGHT WATCHERS POINTS Old Points 0 & PointsPlus 1 This recipe has been "Alanna-sized" with reductions in fat and increases in no-calorie flavors.
Adapted from the New York Times' Recipes for Health by Martha Rose Shulman, a terrific source of healthy recipes.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. "Like" Kitchen Parade on Facebook!

How to Cut a Fresh Head of Cauliflower

(hover for a description)
1 - slice off outer leaves 2 - cut out center core 3 - cut into large or small florets
1 - Rinse the entire cauliflower under running water. With a sharp knife, slice off the outer leaves.
2 - To keep the head whole, cut out the core in a cone shape. The core is often too tough to cook but okay to chew on. It's a good snack for the cook while cooking supper!
3 - For florets, cut the cauliflower in half through the core, then cut out the core with a V cut. Cut off the florets, small florets will cook more quickly, larger florets will look dramatic on a plate. Cook’s choice!

A Menu

Easy-Easy Grilled Mushroom Appetizer

World's Best Burgers
or
Berry Baby Backs
~ Cauliflower Salad with Fresh Herbs ~
(recipe above)

Strawberries in Wine

More Easy Summer Salad Recipes

(hover for a description, click a photo for a recipe)
Green Bean Garden Salad Garden Pasta Salad with Mint Vinaigrette Zucchini Spiral 'Noodle' Salad

Shop Your Pantry First

(helping home cooks save money on groceries)

Quick Links to This Page

(for easy bookmarking and searching)
~ How to Clean & Trim a Head of Cauliflower ~





© Copyright 2009, 2011 & 2015 Kitchen Parade



Thursday, May 21, 2009

Easy-Easy Grilled Mushroom Appetizer

The Recipe: My favorite easy summer appetizer, a real crowd pleaser, just fresh mushrooms cooked in Italian dressing over a hot grill. For the cook? Totally easy, just two ingredients. For health-conscious eater? This mushroom appetizer recipe is also low-cal and low-carb! For the taste-hungry foodie? On the grill, these mushrooms get all dark and syrupy. So good!

Easy Easy Grilled Mushroom Appetizer ♥ KitchenParade.com, just two ingredients and a few minutes on the grill. A total crowd pleaser! Easy clean-up too. Low Carb. Low Cal.

When I first launched the new collection of easy summer recipes back in 2009, this easy appetizer recipe – just two ingredients! – was exactly what I had in mind. It's not just easy, it's a hit!

The recipe (if you can call something this easy a "recipe") comes from a great cook. He wraps his mushrooms in foil packets, then cooks them on the grill for an hour or more on a Big Green Egg smoker-grill.

Happy accident, when I made the mushrooms for the first time myself, oops, no foil. So I used a cast iron skillet. And honestly? Cast iron is my go-to way to cook these mushrooms ever since.

Easy Easy Grilled Mushroom Appetizer ♥ KitchenParade.com, just two ingredients and a few minutes on the grill. A total crowd pleaser! Easy clean-up too. Low Carb. Low Cal.

So easy and I adore how the looks, all rustic and simple. Once the mushrooms are done, I put the skillet right in the middle of the table and pass out skewers. Stab away, people! This is communal eating at its best. And don't be surprised if people who don't usually eat mushrooms like this easy appetizer!


Easy Summer Recipes ♥ KitchenParade.com, a collection of easy-to-remember and memorable recipes especially for summer. Less cookin'. More livin'. It's the summer's motto!
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new "summer easy" recipes all summer long!
With a free e-mail subscription, you'll never miss a one!

EASY-EASY GRILLED MUSHROOM APPETIZER

Hands-on time: 5 minutes
Time to table: about 30 minutes
Serves 8

  • 1 pound (454g) fresh mushrooms, washed and trimmed
  • 16 ounces (475ml) Italian dressing, regular or low-fat or non-fat

In a large heat-proof skillet, arrange the mushrooms in a single layer. Cover with the Italian dressing. Place on a hot grill with the lid closed for about 25 minutes, stirring after 15 minutes. The dressing should bubble and thicken, coating the mushrooms and turning a golden color.

To serve, place the skillet in the center of the table with skewers on the side. Stab away and enjoy!

Stovetop Option: I've also cooked the mushrooms on the stove, when the grill is busy with the main course. They're good, just not quite as good as cooked on the grill.

ALANNA's TIPS Don't worry, any ol' cheap bottle of Italian dressing will do. I'm partial to a low-fat or non-fat dressing, it makes for very satisfying eating for only a few calories. You know how a little smoke on the grill really makes a difference in burgers? (It's one of my Ten Tips for Better Burgers!) A little smoke on the grill really adds to these mushrooms as well.

NUTRITION INFORMATION Per Serving (assumes low-fat Italian dressing and absorption of all the dressing, which doesn't happen, so these numbers are actually high): 54 Calories; 3g Tot Fat; 0g Sat Fat; 3mg Cholesterol; 777mg Sodium; 5g Carb; 1g Fiber; 4g Sugar; 2g Protein.
WEIGHT WATCHERS Old Points 1 & PointsPlus 1 & SmartPoints 2

More Easy Summer Appetizer Recipes

(hover for a description, click a photo for a recipe)
Strawberry Salsa with Sweet-Cinnamon Baked Tortilla Chips Easy Shrimp Bites Bacon-Wrapped Dried Apricots

~ still more appetizer recipes ~

~ still more summer recipes ~

Recent Favorites from A Veggie Venture

If you like Kitchen Parade's recipes, for more scratch cooking recipes using whole, healthful ingredients, visit A Veggie Venture, my food blog, home to the Alphabet of Vegetables where there's a vegetable in every recipe and vegetables in every course.


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(helping home cooks save money on groceries)





© Copyright Kitchen Parade 2009, 2016 & 2017 (repub)