Vegetables – Family Recipes

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Korean Twice Fried Tofu

14 ounces to 1 pound medium-firm or firm tofu, patted dry with a kitchen towel
1/4 cup potato starch (may substitute cornstarch)
2 cups vegetable oil
1/4 cup ketchup
1/4 cup Korean rice syrup (may substitute 3 tablespoons sugar or honey)
3 tablespoons gochujang (Korean chile paste)
1 tablespoon toasted pumpkin seeds
Cooked white rice, for serving

Directions
Cut the tofu into 1-inch dice and put the pieces in a zip-top bag. Add the potato starch, seal the bag and gently turn the bag over until the tofu is well coated. Remove each piece from the bag individually (to keep them from sticking together) and transfer to a large plate lined with plastic wrap, parchment paper or a silicone baking mat, leaving space between the pieces.

Set a cooling rack over a large rimmed baking sheet.

In a large, deep skillet or Dutch oven over medium-high heat, heat the oil to 340 degrees. Carefully add the tofu pieces, one at a time, making sure they don’t touch. (Work in batches if necessary.) Reduce the heat to medium. Fry the tofu, using a long fork or slotted spoon to nudge the pieces apart if they start to touch (the potato starch is very sticky) and carefully turning the pieces as needed, until they are very lightly browned all over, 8 to 10 minutes. Using a slotted spoon, transfer the pieces to the cooling rack, keeping them from touching. Let the tofu cool for at least a few minutes while you make the sauce.

In another large skillet (preferably nonstick) set over medium-high heat, combine the ketchup, rice syrup and gochujang. Cook, stirring, until the sauce bubbles, 1 to 2 minutes. Turn off the heat.

Return the heat under the frying pot to medium-high, and heat until the oil reaches 350 degrees. Add all the fried tofu pieces; you don’t need to worry about them touching this time. Fry the tofu, turning the pieces with a slotted spoon until they are golden brown and crunchy all over, 4 to 5 minutes. Using the same slotted spoon, transfer the tofu to the cooling rack.

Reheat the sauce over medium-high heat until bubbling. Add the hot fried tofu and gently toss to coat. Transfer to a serving plate, sprinkle with the pumpkin seeds, and serve hot, with rice.

Dawn Butler, Vegetables

Sautéed Pepper Turnovers

4 large bell peppers (red, yellow, or orange)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon tomato paste diluted with 1/4 cup water
1 tablespoon balsamic vinegar
1-1/2 tablespoons chopped marjoram or 2 tablespoons sliced basil leaves
shredded mozzarella cheese (optional, amount not specified)
grated parmesan cheese (optional, amount not specified)
1 prepared pizza dough, uncooked
1 egg, beaten
poppy seeds or sesame seeds (optional)
1 jar marina sauce

Roll out dough to about 1/8-inch thick. Using a biscuit cutter, cut the dough into 3-inch circles.

Cut the peppers into narrow strips about 1-inch long. Heat the oil in a skillet and sauté the peppers and garlic over medium-high heat until the peppers are singed on the edges, about 10 minutes.

Add the diluted tomato paste, lower the heat to medium, and continue cooking until the peppers are soft, about 10 minutes more.

Add the vinegar, and raise the heat to high. Cook, stirring frequently, until the peppers are glazed.

Stir in the marjoram or basil and cook another minute.

Remove from heat. Stir in the mozzarella and parmesan cheeses, if desired.

Spoon 1-1/2 to 2 tablespoons of peppers onto the lower half of each pastry circle (keeping away from the edges). Using a pastry brush, paint the edges with a little beaten egg, then fold the top half down over the lower half to form a crescent. Using your fingers or the tines of a fork, press down on the edges to seal.

Brush the turnovers with the remainder of the beaten egg and, if desired, dust the tops with poppy or sesame seeds.

Bake at 375 degrees F for 25 minutes or until golden and glossy.

Heat marina sauce and serve on the side with the turnovers.

Elaine Walker, Slow Cooker or Instant Pot, Vegetables

Potato Curry in Tomato Gravy (Aloo Rasedar)

2 tablespoons olive oil
1 teaspoons cumin seeds
1 tablespoon ginger, minced
1 cup tomato, chopped
2 teaspoons coriander powder
1/4 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne or red chili powder (adjust to taste)
1 teaspoon vegetable masala (optional)
2 to 3 potatoes (1 pound) cut into 1/2 inch cubes
1 cup water
1/2 teaspoon garam masala (adjust to taste)
1 tablespoon lime juice

In a large skillet, add oil, cumin seeds, and ginger. Saute for a few minutes.
Add tomatoes, coriander, turmeric, cayenne or chili powder and vegetable masala. Saute for another 3 minutes, then pour all into Instant Pot.
Add potatoes and water to Instant Pot. Stir well.
Start on Manual/Pressure Cook mode at high pressure for 2 minutes. When the pressure cooker beeps, press cancel and quick release the pressure manually.
Add garam masala and lime juice. Stir.
Optional, mash some potatoes with the back of the ladle. This will help thicken the curry. If you like a thinner gravy, you can add some water and let it come to a boil on sauté mode.

Note:
This potato curry thickens as it cools. Before eating, add water as needed and heat the curry.

Dawn Butler, Vegetables

Eggplant & Cheese Casserole

2 eggplants (about 2-1/2 pounds total)
1 cup (5 ounces) crumbled feta cheese
1/2 cup shredded Cheddar cheese
3 large eggs, lightly beaten
3/4 cup Panko bread crumbs
1 tablespoon olive oil
1/2 cup grated Parmesan cheese

Preheat the oven to 400°F.
Cut several slits in the eggplants and place on a baking sheet. Bake until very tender, about 50 minutes. Let cool.
Peel the eggplant, being careful to remove and discard all skin.
Place in a colander and let drain for about 30 minutes.
Coarsely chop the drained eggplant.
Preheat the oven to 350°F.
Grease an 8-inch square baking dish.
In a large bowl, combine the feta cheese, Cheddar cheese, eggs and bread crumbs. Stir in the eggplant.
Pour into the prepared dish and drizzle with olive oil.
Bake for 20 minutes.
Sprinkle with Parmesan cheese and bake until golden brown, about 25 minutes.

Dawn Butler, Vegetables

Spicy Sweet Potato Empanadas

1 pound sweet potatoes, scrubbed (2 potatoes)
olive oil
1/4 cup sour cream
1-1/2 tablespoons unsalted butter, diced
1-1/2 tablespoons pure Grade A maple syrup
1/2 teaspoon chipotle chile powder
1/2 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
Kosher salt and freshly ground black pepper
2 sheets (1 box) frozen puff pastry, such as Pepperidge Farm, defrosted in the refrigerator
1 egg beaten with 1 tablespoon of water, for egg wash
Flaked sea salt, such as Maldon

Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.

Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.

Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1-1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.

Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.

Remove from refrigerator. Brush empanadas with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.

Dawn Butler, Eggs, Pasta, Beans, Tofu, Vegetables

Savory Spinach Bread Pudding

2 tablespoons olive oil
6 ounces fresh mushrooms, thinly sliced (about 3 cups)
1 10-ounce box frozen shopped spinach, thawed and squeezed dry
1/8 teaspoon Sriracha sauce
1/2 of a 12-inch loaf of Italian bread, cut into 1/2 inch slices (about 9 slices)
1 16-ounce can diced tomatoes, drained
4 ounces cheese, shredded, about 1-1/2 cups (combination of cheddar, gouda and/or parmesan)
6 eggs
3 cups milk
1/2 teaspoon salt

Lightly grease a 13 by 9 inch baking pan.

To a large skillet, add the olive oil and mushrooms. Cook for about 5 minutes. Stir in spinach and Sriracha sauce.

Arrange bread slices in the bottom of the baking dish. Spoon the spinach mixture over the bread.

Whisk together the eggs, milk, and salt. Pour over casserole. Set aside to allow eggs to soak into bread, about 15 minutes.

Preheat oven to 350 degrees F.

Bake casserole until it is set, puffed and golden, and a knife inserted in the center comes out clean, (45 to 60 minutes). Let stand 5 minutes before serving.

Elaine Walker, Vegetables

Cauliflower Tikka Masala

Cauliflower Marinade:
1 pound cauliflower florets (about 1 head)
8 ounces sour cream (original recipe called for 7 ounces of Greek yogurt and a tablespoon of lemon juice, but the sauce curdled)
1 tablespoon garam masala
1/2 teaspoon black pepper
1/4 teaspoon ground ginger

Sauce:
1 cup plain canned tomato sauce (without Italian spices)
1 cup half and half
1 tablespoon butter
3 cloves garlic minced
1 tablespoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne

Marinate the Cauliflower:
In a large bowl, stir together yogurt, garam masala, lemon juice, pepper, and ground ginger until well-mixed.

If any cauliflower florets are on the larger side (more than an inch), cut them into smaller florets. Measure out 16 ounces of florets to use for this recipe.

Toss the florets in the bowl with the marinade until well-coated. Cover and refrigerate overnight.

Roast the Cauliflower:
Preheat the oven to 400 F.

Prepare a baking sheet lined with foil or parchment paper. Add marinated cauliflower florets to the baking sheet, spreading them out in a single layer. Reserve any leftover marinade in the bowl, if any.

Bake at 400 F until the cauliflower is tender and lightly browned, about 20 to 30 minutes. While waiting for the cauliflower to bake, proceed to the next step to make the sauce.

Sauce:
In a large pot, add and stir together all sauce ingredients and any leftover marinade. Bring to a simmer.

Simmer until the sauce thickens and reduces by one-fourth, about 10 minutes, stirring frequently. Adjust the heat as needed to maintain a simmer.

If the cauliflower isn’t done yet, keep the sauce warm over low heat.

When the cauliflower is done, add it to the sauce, stirring for a minute until the cauliflower is well-coated with sauce.

Breads and Muffins, Elaine Walker, Vegetables

Cauliflower Bread

1/2 to 1 head of cauliflower (enough to make 3 cups finely riced)
6 large eggs, separated
6 tablespoons canola oil (OR olive oil)
1 ¼ cup superfine almond flour (OR 1/2 cup coconut flour)
1 tablespoon baking powder
1 tablespoon salt

Directions
Preheat oven to 350°F.
Line an 8 inch by 4 inch loaf pan with parchment paper.

Rice the cauliflower: Rinse the head of cauliflower, then dry it. Chop the cauliflower into large pieces. You can include the cores, but discard the leaves. Place the cauliflower pieces in a food processor and pulse until it has the texture of coarse crumbs. It should be finer than if you were making a cauliflower rice dish. Work in batches if necessary and don’t over process or it will get mushy.
Cook the cauliflower, either by steaming or via microwave, until tender (3 to 4 minutes in microwave). Allow cauliflower to cool.
Once cooled, place a small amount in a tea towel and wring dry. Repeat with remaining cauliflower, working in small batches.
Add egg whites to a mixing bowl. Beat at high speed until stiff peaks form. Set aside.
In a large bowl, combine eggs yolks, oil, flour, baking powder and salt. Mix until a smooth paste forms.
Stir in 3 cups of the cauliflower until evenly mixed. (Freeze the rest of the cauliflower for later use.)
Add about ¼ of the egg whites to the paste. Use a spatula to fold in the egg whites. When egg whites are completely folded in, add in another batch of egg whites and repeat until all egg whites are incorporated. The mixture should look pale and fluffy. Be careful not to beat the egg whites because that will cause them to lose the air whipped into them and the bread will not properly rise.
Pour batter into prepared loaf pan. Bake for about 45-50 minutes, or until bread is done. Allow bread to cool before slicing.

Store in the refrigerator and use within 5 days. Can be frozen.

Note: You can make this bread more flavorful by adding shredded cheese or dried herbs like rosemary, thyme or oregano. Add them when you add in the cauliflower.

Elaine Walker, Vegetables

Stovetop Creamed Corn for Grandma

1 can corn, drained
1/2 cup heavy cream
1 tablespoon sugar
1 tablespoon butter
1/2 cup whole milk
1 tablespoons all-purpose flour
2 T. freshly grated Parmesan cheese, optional

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Dad, Elaine Walker, Mom, Vegetables

Cheesy Ranch New Red Potatoes

12 small new red potatoes, peeled and sliced
1 cup Ranch salad dressing
1 (8 ounce) package shredded Colby-Monterey Jack cheese (or Cheddar)

Preheat oven to 350 degrees F.

Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook 15 minutes, or until tender; drain.

Place cooked potatoes in a 13x9x2 baking dish. Spread Ranch dressing on top. Sprinkle with cheese.

Bake for 5 minutes, or until cheese is melted.