vegetable

Roasted Vegetable Asian Orzo

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Roasted Vegetable Asian OrzoThis roasted vegetable Asian orzo was an INSTANT winner in our house. Travis and I were fans when this was hot off the stove top and I’m pretty sure we were even bigger fans when we had it as leftovers. I find it thrilling when something is even better in leftover form! Probably because I’m a complete dork, but that’s okay. I think in this case, the orzo just absorbs all the delicious dressing a little bit more after it sits so the flavor packs even more punch the second go-around. YUM.YUM.YUM!

Roasted Vegetable Asian OrzoIt not often that the little guy will eat whatever we put in front of him when he’s never had it before. Usually it takes like 2 or 3 attempts before he really enjoys something (especially when that something contains vegetables). I was *shocked* to look over and see him not only devouring the orzo the first time he had it, but also literally PICKING OUT the vegetables to eat them. I think I gave him like every pea that was in the stuff one day because that just doesn’t usually happen. It is that good.

Roasted Vegetable Asian OrzoVegetables, when roasted, form this unique sweetness that’s just lovely paired with the slightly sweet, salty, and spicy dressing. I’m literally finding it hard to come up with words to describe how good this roasted vegetable Asian orzo is…It’s my new favorite thing to eat. I probably say that a lot but this time I can tell it’s favorite status is going to last awhile 🙂

Roasted Vegetable Asian OrzoI would eat this warm or cold. I would eat it for breakfast, lunch, dinner, or midnight snack. I would make this for a family dinner or fancy dinner party (which, I don’t really ever have…but I would TOTALLY serve this if I did). Just give it a whirl. PLEASE! And hopefully you will love it as much as I do!

Roasted Vegetable Asian Orzo

Roasted Vegetable Asian Orzo
Serves 4
Roasted vegetable and orzo tossed in an Asian-inspired dressing
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 3 large carrots, diced
  2. 1 medium onion, diced
  3. 1 red bell pepper, diced
  4. 3 cloves garlic, whole and unpeeled
  5. 1 tablespoon + 1/4 teaspoon olive oil, divided
  6. 2 1/2 cups vegetable stock
  7. 1 1/2 cups uncooked orzo
  8. 1 cup frozen peas
  9. 1/4 cup soy sauce
  10. 3 tablespoons rice vinegar
  11. 3 tablespoons honey
  12. 1 tablespoon sesame oil
  13. 1 tablespoon fresh grated ginger
  14. 1/2 teaspoon Sriracha
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine diced carrots, onion, and bell pepper with 1 tablespoon of olive oil and spread on a parchment-lined baking sheet.
  3. Wrap 3 whole garlic cloves (unpeeled) and the remaining 1/4 teaspoon olive oil in foil. Place on the baking sheet with the other vegetables.
  4. Bake vegetables for 20-25 minutes, until the vegetables are tender.
  5. While the vegetables are baking, bring the vegetable stock to a boil over medium-high heat in a medium to large pot.
  6. Add the orzo, stir, and reduce to a simmer. Cover and simmer 12-15 minutes, until the orzo is cooked, stirring occasionally.
  7. Remove the lid, stir in the frozen peas and heat through.
  8. Once the vegetables are finished roasting, stir in the carrots, onion, and bell pepper.
For the dressing
  1. Combine the soy sauce, rice vinegar, honey, sesame oil, ginger, and Sriracha in a small bowl. Once the vegetables are done roasting, take the cloves of garlic and squeeze the garlic out of the peel. Mash it slightly with a fork before whisking it into the dressing.
  2. Add the dressing to the vegetables and orzo and heat until everything is warmed.
  3. Serve warm or cold.
Flavor From Scratch https://www.flavorfromscratch.com/

Corn Casserole from Scratch

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Corn CasseroleI’m pretty sure any blog is incomplete without the obligatory corn casserole recipe around this time of year. Sometimes, if I’m feeling fancy I call it a corn souffle. Because, you know, casseroles get a bad rap a lot of times (they really deserve more, if you ask me). And maybe sometimes I call it spoon bread. Just because. Who knows?! Regardless of whatever I decide to call it at the moment, I have to admit that I find myself drooling a little bit every time I see corn casserole/souffle/spoon bread. SO, SO GOOD! Most recipes use a corn muffin mix as a base, which is scrumptious. BUT this one is just as amazing and made completely from scratch! YAY!

Corn CasseroleI haven’t made this recipe more than like one other time in our marriage because I was SURE that Travis wasn’t a fan. It’s funny how notions like that get stuck in our heads because as it turns out he really does like it. He even asked why I haven’t made it more. At that point I wasn’t sure if I should cry a tear for all the missed corn casserole opportunities or jump for joy for the many corn casseroles in our future. I just played it cool in reality. Didn’t want to seem like a total food dork, even if I am one.

Corn CasseroleThe real test was on our 1-year-old son, who has decided corn is on the “do not eat” list. He literally finds every piece of food he doesn’t like (a.k.a. almost every vegetable) and promptly drops them on the floor. I like to tell myself he’s a future scientist and is testing the laws of gravity, but I think I have to accept that he just likes dropping food he thinks is disgusting on the ground. We ate this casserole 3 times during different meals. The 1st two times the corn casserole ended up on the floor. BUT, 3rd time is a charm because….SUCCESS! My child actually ate corn! Without any sort of manipulation or begging on my part. Major win.

So I’ve learned a few lessons here. First, make sure to ask your husband/significant other/whoever you cook for if they like or dislike something before assuming one way or another. Next, persistence is key with a 1-year-old. Finally, I’ve learned that my love of corn casseroles is for reals and I will be making many more variations in my near future. 

Corn CasseroleSide note…We ate a random helping of sides with this including orange pomegranate coleslaw and my recently posted Thanksgiving dinner rolls. Sometimes side dishes are where it’s at! I just realized my “side note” talked about sides. HA! I crack myself up sometimes.

Corn Casserole from Scratch
Serves 8
Traditional corn casserole from scratch
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Ingredients
  1. 2/3 cup all-purpose flour
  2. 1/2 cup yellow cornmeal
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 15.25 ounce can sweet corn, drained
  6. 14.75 ounce can cream style golden corn
  7. 1 cup sour cream (plus extra for garnish)
  8. 2 eggs
  9. 1/2 cup melted butter (1 stick)
  10. 3 tablespoons sugar
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine dry ingredients in a large bowl (flour, cornmeal, baking powder, and salt).
  3. Mix together wet ingredients in a medium bowl (corn, cream style corn, sour cream, eggs, butter, and sugar).
  4. Add wet ingredients to dry ingredients and stir until combined.
  5. Pour mixture into an 8x8" greased baking pan. Bake for 45 minutes to 1 hour, or until the center is set and the top just starts to lightly brown.
  6. Serve warm with sour cream on top.
Flavor From Scratch https://www.flavorfromscratch.com/

Roasted Kohlrabi and Potatoes

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Kohlrabi and PotatoesHaving a newborn has completely changed my view of food. My food thoughts these days consist of things such as: “How can a little baby pack away that much food? He must be a magician,” and “I’m SOO hungry…I will eat anything. Seriously. Anything.” (Breastfeeding moms, are you with me there? I can eat all day and still be hungry). Oh, and my favorite recently pondered question is whether or not I have somehow turned from human to milk-making machine. Because sometimes I feel like that’s my new job. Actually, that is my new job along with professional cuddler, diaper changer and swaddler. I’m learning on the job. I think my client is happy but he doesn’t talk yet.

Kohlrabi and PotatoesAlong with these very deep and profound thoughts (hey, they’re profound if you’ve been sleep deprived), there’s just no more TIME! I was always the person that used cooking and baking as my calming factor after a busy day. Kind of like yoga for someone who can’t balance on one foot. No joke, I made a hot dog the other day on an indoor electric grill and was proud of myself for the amazing feat I accomplished…I don’t even like hot dogs! Well, except for at a good summer cookout. But that was one good hot dog because I made it myself! One step at a time…I’ll get back to making full meals I’m sure!

So I guess where I’m going with all this rambling is that despite the fact that the next several recipes I’ll post, including this kohlrabi and potato recipe, are fairly simple and 100% delicious, I was smart enough to stock up on recipes and photos prior to baby’s arrival. I don’t feel like you all would be impressed with a recipe on how to make a hot dog. Just a hunch.

Kohlrabi and PotatoesBack to the reason you’re here…I’m pretty sure everyone has heard of potatoes so let’s jump right to the kohlrabi. Kohlrabi is a mystery ingredient for many. I must admit I had no clue what it was or how to use it prior to acquiring this fine specimen from VanScoy Farms awhile back (again, I made this before the little guy arrived). After some research, I found a simple recipe and was on my way. I personally think kohlrabi kind of tastes like brussels sprouts a little. You can disagree though. I won’t take it personally.

Kohlrabi and PotatoesTo prep the kohlrabi, remove any stem or leaves. Slice it into quarters and cut the core out. Peel the kohlrabi through the outer fibrous layers (if you have a bigger kohlrabi like I did, make sure to get through all the outer layers to the completely white part or you’ll end up with tough sections. I learned from experience). After that, you’re ready to dice and use!

Kohlrabi and Potatoes

Roasted Kohlrabi and Potatoes
Serves 4
Simple and tasty roasted vegetables
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 kohlrabi, peeled and cut into 1/2 inch cubes
  2. 1 pound petite potatoes, halved if large
  3. 2 tablespoons olive oil
  4. 2 cloves garlic, minced
  5. zest from 1/2 lemon
  6. 1/2 teaspoon dried thyme (or 1.5 teaspoons fresh)
  7. 1/2 teaspoon dried rosemary (or 1.5 teaspoons fresh)
  8. 1 tablespoon fresh parsley, minced
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon ground pepper
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place diced kohlrabi and potatoes on a parchment-lined baking sheet.
  3. Sprinkle olive oil, garlic, lemon zest, herbs, salt and pepper over the top and toss. Spread out vegetables into a single layer on the baking sheet.
  4. Bake for 25 minutes, toss, then bake for an additional 20 minutes, or until the vegetables are fork tender.
Notes
  1. You can use larger potatoes, such as red potatoes. Just cube them into pieces the same size as the kohlrabi.
Adapted from Sweet Phi
Adapted from Sweet Phi
Flavor From Scratch https://www.flavorfromscratch.com/

Sesame Ginger Green Beans

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Sesame Ginger Green BeansThere’s nothing more summer-like than fresh green beans. So green and fresh and crisp. YUM! We’re growing green beans in our backyard…the rabbit that keeps popping up around our yard appears to enjoy them. There are lots of blooms on our green bean plants. The baby green beans look like they have great potential. Usually the day after I notice a couple green beans that are close to full grown we find some nice stems that were eaten clean by that very sneaky bunny.

Sesame Ginger Green BeansHowever, I have to say that I did save 1 green bean from said rabbit and it can be seen here in these pictures! Yes, one single green bean. A little sad, but still, I’m like a proud parent. I have no idea which lonely green bean is ours unfortunately, but it’s in there! The rest came from my mother-in-law, who brought them from VanScoy Farms, so I could still be assured that they would be fresh and delicious.

Sesame Ginger Green BeansThis recipe is little different from other green bean recipes with its slightly Asian inspired ingredients. I guess you could say I’m embracing the spirit of the Olympics and thinking more global. Plus they’re delicious. Let’s be honest, delicious is my main concern here. Also, slightly spicy, which adds a new and interesting flavor to the green beans. I’m so used to the typical salt and pepper take on fresh green beans, which is also delicious, I may add. This just seems like a great way to “spice” up your green bean eating experience…no pun intended. Ok, pun intended.

Sesame Ginger Green BeansSpeaking of the Olympics, have any of you been sucked into the games like I have? I’ll start by saying that I don’t know much about sports. The only sport I ever participated in was cross country. If anyone knows the rules to cross country you know there aren’t any really. Pretty much just stay on the path and run the fastest. However, I somehow legitimately feel like I’m a sports expert all of a sudden for every summer sport ever. Travis and I have no problem doling out scores on gymnastics and diving, talking about who has the best chance for swimming or cycling based on their turns and form, and watching beach volleyball like our lives depend on it. I’m pretty sure the irony only grows when you think about the fact that I’m almost 9 months pregnant, sitting on the couch, and eating ice cream while this occurs. Maybe I’m living vicariously through the athletes, remembering what it was like to touch my toes…

Sesame Ginger Green Beans
Serves 3
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 pound green beans, ends trimmed
  2. 1 tablespoon honey
  3. 1/2 tablespoon vegetable oil
  4. 1/2 tablespoon grated fresh ginger
  5. 1 clove garlic, minced
  6. 1/2 teaspoon soy sauce
  7. 1/2 teaspoon sesame oil
  8. 1/2 teaspoon Sriracha
  9. 1/2 cup frozen peas
  10. salt and pepper, to taste
  11. 1-2 teaspoons sesame seeds
Instructions
  1. Bring large pot of water to a boil. While it is coming to a boil, prepare an ice bath by adding ice to a large bowl of water.
  2. Add the beans to the boiling water for approximately 4 minutes (a little less if they are small or more if they are large). Remove beans from the water with tongs and place directly in the ice bath. This will help stop the cooking and keep the beans bright green. Let them sit about 5 minutes in the ice water.
  3. Drain the beans and pat dry with a towel. You can refrigerate them at this point to finish later, if desired.
  4. Mix the honey, vegetable oil, ginger, garlic, soy sauce, sesame oil, and Sriracha in a bowl.
  5. Pour sauce mixture into a large saute pan over medium heat. Stir continuously until the sauce becomes bubbly (about 2 minutes).
  6. Add in green beans. Heat until warm. Add in peas and salt and pepper, to taste. Saute until peas are heated through. Top with sesame seeds.
Adapted from The Cafe Sucre Farine
Adapted from The Cafe Sucre Farine
Flavor From Scratch https://www.flavorfromscratch.com/

Rosemary Cheddar Squash Bread

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rosemary cheddar squash breadLet’s start with the good stuff. I was able to make this delicious rosemary cheddar squash bread recently which was AMAZING! I’m so used to seeing zucchini or squash in sweet cakes or breads. This recipe was quite the welcome change and totally worth it! When my in-laws came to visit recently my mother-in-law brought me some gorgeous squash from VanScoy Farms in Ohio so of course I immediately started thinking of options. After eating some of it plain because, yum, I used about half of a yellow squash to make this bread. Also, yum.

rosemary cheddar squash breadThe rosemary adds that lovely earthy flavor that I adore. I am obsessed with the fact that our rosemary is finally growing in our back yard so I was super excited to put it to good use. You can certainly mix up the herbs in this recipe to fit your taste or use dried herbs if you don’t have fresh (but try the fresh if you can!). Chives seem to always be in abundance in our yard and it’s a perfect pair for this savory bread. Also, let’s at least mention how the olive oil is SPOT ON in this recipe and adds more earthy, savory flavor that can’t be replicated without it. Scrumptious!

rosemary cheddar squash breadNow to the not so good stuff of the week…the worst thing that could possibly EVER happen to a food lover happened this week. Yes, my oven broke. Dun dun duuun. I was making Travis his birthday dinner (steak and mac and cheese, of course) when all of a sudden my oven popped and sparked and then it started beeping and beeping more and beeping louder and LOUDER and then the dreaded “error” suddenly appeared on the little screen. *Sigh* Keep in mind, the beeping kept going. And of course this entire time I was panicked from the loud pop and spark and was absolutely CERTAIN the oven was about to explode. I can be a little overdramatic at times. But hey, an oven freak out is not something that happens everyday.

After I got my head a little more together, which was hard with the beeping from the oven that would not go away, I decided the best route of action was to turn off the electrical fuse. Travis was running an errand so I was pretty proud of myself to think of this…even if it’s fairly obvious. Unfortunately I couldn’t find the right fuse so I was becoming more and more panicked as everything else seemed to turn off EXCEPT the oven. And the beeping. just. would. not. go. away!! Luckily as I started to reach maximum panic, Travis showed up and took over the situation. Thank goodness for handy husbands that can read panic on their wives faces.

I am happy to say that dinner was mostly done at this point, so we were still able to eat an unfortunately somewhat average birthday dinner due to all the issues. Nonetheless, it was food and it was cooked. Also, in other good news, my handy husband was able to order a new electronic panel (which apparently is what shorted and popped and sparked) that showed up magically fast and the oven is working very nicely again. No explosions did occur in this situation despite my panic and all is well in my kitchen again. We only ended up with a few days thrown together leftover meals until the oven part came, so I really can’t complain that much. Let’s just say, I love my oven when it works. Especially to make things like this squash bread!rosemary cheddar squash bread

Rosemary Cheddar Squash Bread
Yields 1
Wonderfully savory and herb-y squash bread.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1 teaspoon salt
  5. 1/4 teaspoon black pepper
  6. 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried and chopped)
  7. 2 tablespoons diced chives
  8. 1 cup shredded cheddar cheese
  9. 2 eggs
  10. 1/4 cup olive oil
  11. 1/2 cup milk
  12. 1 cup shredded and packed squash or zucchini
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl combine the dry ingredients (flour, baking powder, baking soda, salt, and pepper). Stir in rosemary, chives, and cheddar cheese.
  3. In a separate bowl, use a whisk to beat together the eggs, oil and milk.
  4. Place the shredded squash in a cheese cloth or kitchen tea towel and squeeze any extra moisture out. Add the squash to the liquid mixture and stir.
  5. Add the liquid mixture to the dry ingredients and stir until just combined.
  6. Pour batter into a greased loaf pan.
  7. Bake at 350 degrees Fahrenheit for 45 minutes, or until a toothpick comes out clean.
  8. Cool on a wire rack before cutting.
Notes
  1. You can use a mix of herbs or your favorite herbs in place of the rosemary, but rosemary is a favorite of mine.
Adapted from Graceful Little Honey Bee
Adapted from Graceful Little Honey Bee
Flavor From Scratch https://www.flavorfromscratch.com/
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