Vegetables Archives | Stephie Cooks

What is a CSA? {And Why You Should Care}

January 2, 2018 by Stephie 2 Comments

What is a CSA (Community-Supported Agriculture) and why should you care about it? So glad you asked!

In 2017, Alex and I participated in our first year as members of our local CSA and we loved it!

When talking about the CSA with family and friends (or in sharing about it in my Instagram stories), I discovered that many folks weren’t sure what a CSA was, or why it was a good thing to be a part of.

Because many CSAs start taking new members in the late winter/early spring in preparation for the summer growing season, I wanted to spend a few minutes talking about CSAs and why they’re so cool – and hopefully inspire a few of you to check out CSA programs in your local area!

…

Chicken Pot Pie for Two

November 14, 2015 by Stephie 6 Comments

Chicken pot pie for two is made with a creamy filling and topped with buttery puff pastry. And it’s perfectly portioned for just two people!

Have you ever been asked the question, “What’s your favorite food?”

For many people, the answer to that ever-popular question might be “pizza” or “ice cream” or “macaroni and cheese” – which, don’t get me wrong, are all excellent choices. But for me, the answer has always been easy: My momma’s chicken pot pie.

My momma’s chicken pot pie recipe is one that we have tweaked ever so slightly from Southern Living through the years, and remains a family favorite. I used to ask for it every time I came home from college on break, and it is the first meal I requested when I came home from studying abroad for a semester. The filling is rich and creamy with the most spectacular flaky crust.

It will forever remain one of my favorite comfort foods.

It also serves 8 people.

Now, I have no problem making an outrageous amount of pie for just Alex and me and eating leftovers for a few days. But – and this may come as a shock – I also like to be able to fit into my jeans.

Pot pie for two to the rescue!

This Chicken Pot Pie for Two recipe makes 4 8-oz ramekins, perfect for serving just two people. I scaled down my momma’s pie filling and topped the pies with puff pastry – it is still flaky and delicious, but without the hassle of a full piecrust.

This recipe is also perfect for using up Thanksgiving leftovers – I always have a few leftover veggies lying around in addition to the leftover turkey, and they always make their way into a pot pie. I love carrots, sweet potatoes and green beans, but you can use any vegetables you like or have on hand – onions, broccoli, peas or just about any winter squash make great additions.

If you still have a little bit of turkey leftover, try using it in Christina’s Chicken Bacon Pasta. Cooking for two never tasted so good!

Broccoli Arugula Pesto

April 27, 2015 by Stephie 2 Comments

Bright broccoli arugula pesto with pine nuts and Parmesan makes for the perfect accompaniment to any dish.

This post is sponsored by Diamond of California, but all opinions are my own. Thank you for supporting brands that make this site possible.

Helloooo, friends! Greetings from the new Mrs. Predmore! <–Someone tell me when that will stop being weird to me.

I promise a full wedding post once we get our pictures back from the photographer (because visuals), but for now I say that Alex and I felt that the day was absolutely perfect. From the weather (80 degrees and sunny, which is basically a miracle for mid-April in the good ol’ Midwest) to the food to the guests, we were surrounded by beauty and love and could not have asked for more.

(Ok, if you want a sneak peek, you can snoop #StephieandAlex on the Instagrams. Go ahead, I’ll be right here when you get back.)

Alright, down to Broccoli Arugula Pesto – because I owe you guys something green and healthy. I promise, cake is on the way, but for now…we pesto.

Homemade pesto is one of our favorite things to keep on hand. It is easy, freezes like a dream (and, relatedly, thaws quickly), and makes for a healthy topping to pasta for a super simple weeknight dinner. We like to toss together some whole wheat pasta, a dollop of pesto, some seasonal veggies and some roasted shrimp or chicken for a meal full of all kinds of good-for-you things.

I often reach for spinach or kale (or even both, as in my Spinach and Kale Pesto) instead of the traditional basil when making homemade pesto, but occasionally I like to really go for the nutritional gold and I throw in an entire head of broccoli instead.

In this version, I added some peppery arugula, some pine nuts and some Parmesan to help round out the flavor. The best part is that this Broccoli Arugula Pesto doesn’t even necessarily taste like broccoli – my husband (ok, yep, still weird!) fed some to his coworker, a self-proclaimed broccoli hater, and he had no idea it had broccoli in it – he just thought it was delicious!

Make this Broccoli Arugula Pesto immediately. The 10 minutes it takes will convince you to bypass the jarred stuff forever.

5.0 from 1 reviews

Broccoli-Arugula Pesto

Prep time

10 mins

Total time

10 mins

Bright broccoli and arugula pesto with pine nuts and Parmesan makes for the perfect accompaniment to any dish.

Yield: About 2½ cups pesto

Ingredients

2½ cups fresh broccoli florets (about 1 small head of broccoli)
2 cups arugula
Juice of ½ lemon
½ cup Diamond of California Pine Nuts
1 large or 2 small cloves garlic
½ cup Parmesan cheese
6 tablespoons extra virgin olive oil
½ teaspoon salt
Freshly ground black pepper

Instructions

Bring a large pot of water to a rolling boil. Add the broccoli florets and boil for 3 minutes. Remove from the boiling water and immediately place in an ice bath to halt the cooking process. Once cooled, drain well.
In the bowl of a food processor or a high-powered blender, place the cooked broccoli, arugula, lemon juice, pine nuts, garlic and cheese. Pulse until combined. Stream in the olive oil and process until smooth. Season with salt and pepper to taste.

Smoked Sausage and Roasted Vegetables

March 18, 2015 by Stephie 9 Comments

Looking for a quick, easy and healthy dinner? Look no further than Smoked Sausage and Roasted Vegetables – a one-pan dinner wonder!

Hi! Remember me?

I know I have fallen off the grid a little bit. I’m still hanging around on social media (so follow me on Instagram and Facebook if you want proof that I’m still alive!), but I’ve been working (a lot) and the wedding is one month from today so…things might continue to be a bit sporadic around here until after the wedding craziness dies down.

But in the meantime, I’ll give you a few life updates:

Some of my sweet friends recently threw me a pre-wedding brunch. I’m not a fan of showers (I hate games and small talk) so I’ve been refusing to call it one, but I would happily take this little gathering with this group of girls any day. Also: Wedding brunch = Best excuse to eat all the carbs.

I had my wedding dress fitting a couple of weeks ago. No, you don’t get any sneak peeks of the dress – that would be cheating! So instead I will just show you my best friend’s chubby-cheeked baby – he is my favorite little buddy. I think he could probably stand in as best man, what do you think? I’m sure Alex’s brother won’t mind.

In related news, this little nugget’s momma is officiating our ceremony and, let me tell you, interpreting Illinois marriage laws to make sure she has completed all of the necessary paperwork to do so has been an interesting adventure. Someone just promise me Alex and I will be married at the end of April 18th, ok? ‘Kthanks.

In non wedding-related news, Instagram followers will recognize this beautiful water-inspired silk scarf from the World Vision Gift Catalog that I’ve been wearing in anticipation of World Water Day this Sunday (March 22). Right now World Vision is conducting a Water Now social media campaign to bring awareness to the astounding need for clean water around the world leading up to World Water Day. The need for clean water worldwide is great – an estimated 3.5 billion people around the world do not have access to enough safe drinking water – and it is so easy to bring awareness and add your voice. Head over to the Water Now webpage to see who is speaking out and to learn how to add your voice.

And, finally – in case you think I might have forgotten how to bake – I haven’t! I’ve been enjoying playing with recipes from Dessert for Two’s cookbook lately. I promise that the recipe in the photo above is coming soon (with “soon” being a relative term these days) – but for now, suffice it to say that I am obsessed with Christina’s first book and suggest you hightail it over to Amazon and pick yourself up a copy, too.

And now, a recipe! Glory be! This one-pan wonder is one of our go-to dinners these days. It is quick and easy, filling and good for you. To make it even quicker, cut and season everything ahead of time, and pop it in the oven when you are ready for dinner. You’re just 30 minutes away from a satisfying dinner.

5.0 from 2 reviews

Smoked Sausage and Roasted Vegetables

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Yield: 4 servings

Ingredients

1 pound smoked sausage (pork, turkey or beef - your choice)
2 bell peppers
1 sweet potato, peeled
⅓ to ½ head of cauliflower
1 teaspoon kosher salt
Fresh black pepper
½ teaspoon each: Garlic powder, smoked paprika, dried oregano, dried basil, ground cumin
2-3 tablespoons olive oil

Instructions

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
Cut sausage and vegetables into relatively uniformly-sized pieces - about ½ to 1 inch. Cut harder vegetables such as potatoes and cauliflower into slightly smaller pieces, and faster-cooking vegetables into larger pieces - the goal is to have everything done at around the same time.
Place all vegetables and the sausage into a large zip-top bag or a large bowl and toss with the olive oil, salt, pepper and spices to coat. Spread evenly onto the prepared baking sheet and roast for 30-40 minutes, stirring halfway through, until vegetables are cooked and sausage is browned. Serve topped with fresh parmesan cheese, if desired.

*World Vision provided the lovely scarf, but I received no payment for promoting World Water Day and all opinions are 100% my own.

Roasted Pepper Pasta Sauce

August 25, 2014 by Stephie 2 Comments

Silky smooth pasta sauce made from roasted bell peppers, plenty of sautéed shallots and garlic, and just a touch of half-and-half for creaminess.

Hello, there! I have a special treat for you all today…a recipe from me!

I know, I know. It’s amazing. I nearly fell over from shock, too.

All kidding aside, I am so grateful to Stef and Julia for guest posting for me last week while I spent much-needed time with my family. If you missed their posts, make sure to check out the outstanding Creamy Chicken Enchilada Pasta Salad from Stef and the to-die-for Tomato Stack Salad with Corn and Avocado from Julia.

Aren’t my friends the most talented people you’ve ever met? One of the best parts of having friends who happen to be food bloggers is knowing you will be well fed wherever you go.

Pasta sauce made from roasted bell peppers, shallots and garlic

So let’s chit-chat about this recipe, shall we? I recently found myself flipping through Giada De Laurentiis’s Everyday Pasta, which is a pretty handy book for any carb-lover to have around the house, when I came across a recipe for Spaghetti with Red and Yellow Peppers.

I hardly looked at the recipe before dashing to the store for ingredients to make my own version, which features roasted bell peppers (any color or mixture of colors will do), plenty of shallots, garlic, and a (large) splash of white wine, all pureed down to silky perfection.

A bit of half-and-half adds just enough creaminess and richness to the sauce without making it heavy, but feel free to use cream if you prefer an even richer sauce.

…

Tomato Stack Salad with Corn and Avocado

August 22, 2014 by Stephie 7 Comments

Luscious tomatoes stacked high with avocado, corn and creamy herb yogurt dressing.

tomato_salad_stacks_with_herb_yogurt_dressing_0

Hello, my lovelies! For those following along, Momma’s surgery went well on Wednesday and we brought her home yesterday. While we all rest and regroup, Julia from The Roasted Root is sharing some incredibly sweet words (excuse me while I go get a tissue) and a luscious stacked tomato salad recipe. Here she is!

_________________

tomato_salad_stacks_with_herb_yogurt_dressing_2

Hello, my dear friends! I’m stepping in for Stephie while she’s spending time with her family. As you know, Julie “Momma” Swope had a procedure to remove colon cancer on Wednesday, and Stephie has been spending time with her this week (if this is all news to you, go read Stephie’s Life Updates post and then come right back!).

I brought some stacked food, which I will tell you about momentarily, but first what I really want to talk about is Julie Swope. Julie is a superhero as far as I’m concerned. She’s quick-witted, hard-working, supportive, smart, funny, thoughtful, and strong! I feel a kinship toward both Momma Swope and Stephie, and am thrilled that I am finally meeting them at the end of September.

Momma Swope has been a big part of my life over the last three years, particularly within the last year. While I haven’t gone into detail on my own blog, this past year has been challenging for me. Julie has been an incredible resource for advice and laughs – the woman has insight and humor, which is what I crave abundantly. She’s very giving and willing to lend a helping hand.

They just don’t make people like Julie and Stephie these days, so having these women in my life makes me feel like I really lucked out. They certainly fill my love tank. Their positive outlook on life is contagious and their ability to always move forward in spite of any hardship they face is inspiring.

I mean, what kind of woman finds out she has colon cancer and instead of feeling downtrodden and throwing herself a pity party, she shrugs with a “I don’t have time for cancer,” and decides to fight? That would be Julie.

To Julie: I wish you a speedy recovery and can’t wait to finally give you a legit hug next month. My thoughts are with you and I love the crap out of you (get it? Crap?)!

tomato_salad_stacks_with_herb_yogurt_dressing_hero_0

…

Popular Posts