Older Bolder Life

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Recipe: Vegetables

the Older Bolder Life Vegetable Wednesday: Grill Roasted and Marinated Red Peppers

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For those who love roasted peppers and much as we do (and choose to utilize peppers in their food plan) here’s a wonderful, and simple, Grill Roasted and Marinated Red Pepper prep to add to your cook next time you fire up the grill.

I like to make a big batch of these, throw some into tuna, chicken, or just big-assed green salads, eat some as a delicious side or just out of hand, and freeze the rest in single-use sized containers to have available at some point down the road.

This prep is ridiculously easy, can be accomplished in simple blocks of time around another meal preparation and kitchen tasking, and offers a blank palate to spice up (add heat, more salt, thyme, basil, or any other herb) and customize to your heart’s content.

There’s really no special trick to this one; get a good char on the peppers while grilling, give them plenty of time to soften and steam, then stem, seed, and peel and you’re ready to season them up.

We love the taste and color of the red bells, but orange and yellow are delicious as well; we’ve also recently done a batch of these using Mediterraneo Dulce peppers which were delicious, and not quite as sweet as red bells.

6 large red bell peppers (yellow and orange are delicious too)
1/2 cup + 1 tbsp good EVOO or avocado oil
3 tbsp white wine vinegar
2 tsp good kosher salt (more to taste)
1 tsp crushed red pepper flakes

Optional
1-2 tsp chopped fresh basil
1-2 tsp chopped fresh thyme

Fire a grill for medium-high heat; wash and dry the peppers.

Grill the peppers, turning as needed, until the skins are blackened and blistered pretty much all over. Pending your fire’s heat, this will likely take 15-20 minutes.

Pull from the grill, place in a large bowl and cover (stockpot lid, plate, or plastic wrap), let cool at least 20 minutes.

When cooled, stem, skin, and seed the peppers, then cut or tear into roughly 1.5 to 2-inch strips. Add the pepper strips to a clean bowl along with the oil of choice, vinegar, salt, red pepper flakes, and the optional herbs.

Let marinate at room temperature for an hour, then transfer to an airtight jar and hold in the fridge for up to 5 days, or freeze for future use.

Enjoy.

the Older Bolder Life Vegetable Wednesday: Cauliflower Rice Tabbouleh

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Here’s another great summer and early fall side bursting with flavor, featuring some of the best fresh produce (late summer tomatoes and cucumbers), and as an added bonus this dish is best served chilled (it still scorching hot here in North Texas these days).

And while it’s a piece of cake to make riced cauliflower at home (hello box grater or food processor), of late given a crazy August schedule we’ve taken to using the organic pre-riced cauliflower available via Costco. It’s been consistent, affordable, delicious – and time-saving.

It is of course critical that you use the freshest herbs and vegetables that you can get your hands on for this one, and we think it’s unquestionably better with a handful of toasted/roasted pine nuts and a handful of a good crumbled feta thrown in at the last minute before serving.

1 medium head cauliflower OR
1 pound bag of pre-riced cauliflower

5 tbsp good EVOO, divided
1 tsp good salt (+ more to taste), divided
2 cups flat leaf parsley (included tender stems)
1 cup mint leaves
3 tbsp fresh lemon juice
3-4 green onions, pale-green and white parts only
1-2 garlic cloves, minced
2 tsp grated fresh lemon zest
1/4 to 1 tsp crushed red pepper flakes
1/2 medium cucumber (or more), peeled, cut into 1/4-inch dice
6-8 ounces cherry tomatoes, quartered

Optional
1/4 to 1/2 cup crumbled feta
1/4 cup toasted pine nuts
1/4 cup nicoise or kalamata olives, chopped

If using fresh cauliflower, grate it using the largest holes on a box grater, then microwave or sauté with 1 tbsp of oil and 1/2 tsp of salt until just tender (3 minutes or so). Spread to cool on a large platter or baking sheet.

Coarsely chop the parsley, mint, green onions, and lemon zest (food processor or by hand if your knife skills are sharp), then combine in a bowl with the lemon juice, the remaining 1/4 cup EVOO, and the remaining salt.

Now stir in the cauliflower rice until well mixed, then gently fold in the cucumber, tomatoes, feta, nuts, and olives if using. Adjust for salt, and go to it.

Enjoy.

The Older Bolder Life Vegetable Wednesday: Chile Peanut Cauliflower Rice

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Like many of you, we’ve been enjoying a variety of spiced-up, tasty and delicious cauliflower rice (or riced cauliflower if you prefer) dishes on our ancestral food journey.

I have to be brutally honest, I’ve been a big fan of rice of all shapes and sizes since a young child, perhaps related to my parents growing in rice country along the Texas coast, and missed rice dearly in the first months of transitioning away from grains.

We were in fact somewhat late to jump on the cauliflower rice bandwagon – it made me miss the “real thing” at first – though with the wonderful preps we’ve been cooking of late, honestly we find cauliflower rice dishes to be as good or better than actual rice these days. Right now our favorites include these recipes: Asian Fried Cauliflower Rice, Crispy Verde Cauliflower Rice, and this Ginger Pecan Cauliflower Rice.

That said, when this version of the traditional Indian recipe for this dish showed up in Bon Appetit’s feed, I set out to adapt it to a cauliflower rice version. Of note, we’ve done it with both the traditional curry leaves as well as substituting fresh basil and lime zest for the curry leaves and like the basil/lime zest version better. By the way, if you enjoy food and cooking videos, the video of Priya Krishna cooking the traditional version at the Bon Appetit link above is very well done, and she is simply a delight.

And like all recipes, sometimes you simply have to change things up to fit what’s in the fridge or pantry; you’ll note in the pictures there aren’t any serranos, but instead half ring slices of green jalapeños (they were delicious by the way), as that’s all I had in the fridge last week.

This one is easy-peasy with a great tasting, high-presentation value result.

1 pound bag frozen cauliflower rice (about 5 cups)
1 tbsp ghee, butter, or oil of choice

4 tbsp fresh lime juice (2 limes)
2 tsp good salt
1/2 cup ghee, divided
1 and 1/2 tbsp black mustard seeds
14 fresh curry leaves OR
Zest of one lime + 10-12 basil leaves, chopped
1 cup roasted peanuts
1 large onion, sliced into strips
3 serrano chiles, halved lengthwise
3-4 tbsp chopped cilantro (w/ tender stems)

Heat the frozen cauliflower rice until dried and it just begins to caramelize at the edges a little; remove to a bowl.

Heat 1/4 cup ghee, then sauté mustard seeds until they begin to pop, remove from heat and stir in curry leaves until they’re coated with ghee (leaves will pop and crisp); if using the basil and lime zest instead of the curry leaves, don’t add them yet.

Return pan to medium-low heat and add peanuts; cook until medium brown and fragrant, stirring frequently (6-8 minutes), then pour over the cauliflower rice in the bowl. Add the lime zest and basil to the bowl if using to replace the curry leaves. Add the lime juice.

In same pan heat the remaining ghee, add the sliced onions and chiles, and cook for 5-8 minutes, stirring now and again, until the onions begin to caramelize. Stir onions and peppers into the cauliflower rice mixture, taste and adjust for for salt, lime, and basil (if using).

Top with chopped cilantro just before serving.

Enjoy.

the Older Bolder Life Vegetable Wednesday: Grilled Leeks and Zucchini with Pecans

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I promise this will be the last zucchini recipe I’ll post for a while; the zucchini coming in now are just so good, so available, and such a good buy right now I couldn’t resist this one.

That said, the real star of this dish is actually the grilled leeks, something you don’t see all that often, though they’re delicious and should be on everyone’s radar during the summer grilling season.

And besides tasting great, leeks are packed with a host of nutrients and phytochemicals, including impressive amounts of vitamin K, manganese, copper, vitamins B6, C, A, folate, iron, the flavonoid kaempferol, and a number of antioxidant polyphenols.

This recipe is easy-peasy, just don’t overcook the vegetables on the grill; they need to crisp-tender and not soggy. By the way, you can use whatever nuts you favor or have on hand, we used pecans given the Texas penchant for pecans, though this would be great with walnuts as well…

1/3 cup pecans
5 tbsp avocado or extra virgin olive oil, divided
2 tbsp fresh squeezed lemon juice
1 garlic clove, grated
Good salt
Fresh ground black pepper

2 large leeks, white and pale-green parts only, see below
2-3 medium zucchini (about a pound), scrubbed, halved lengthwise
1/2 cup (generous) fresh flat-leaf parsley leaves

Toast the pecans (oven or skillet) until fragrant, chop coarsely, then throw into large bowl along with 3 tbsp of your oil of choice, the lemon juice, grated garlic, a generous pinch of salt and fresh ground pepper.
Fire the grill and prep the vegetables; leave the root end of the leeks intact and slice in half lengthwise once trimmed to length. Coat the vegetable with the remaining oil and season generously with salt and pepper.

Now grill the vegetables over a hot fire, turning every minute or so, until well marked and they begin to tenderize – be careful to not overcook, you want the vegetables to be “al dente” and not mushy.

When done, pull the vegetables and place on a cutting board; cut into bite-sized pieces (trim the root ends of the leeks of course), and add to the bowl with the pecans and vinaigrette along with the parsley. Toss to combine well and coat the vegetables, adjust seasonings for salt, pepper, and lemon.

Enjoy.

the Older Bolder Life Pickle Monday: Quick Turmeric Zucchini Dills

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It’s been a while since I shared a recipe for a quick pickle; several of our favorites posted here on the Older Bolder Life include these Tasty Quick Dills, these Quick Pickled Beets and Onions, and these Quick Pickled Daikon Radishes.

Some might ask why the quick pickle?

In times like these when the fresh produce is rolling in, it’s nice to prepare the freshest and best of the crop in a variety of ways; by the way, we’ll be looking at another great zucchini-based salad later in the week. Quick pickles can be set up with ease, thrown in the fridge, and enjoyed almost immediately; there’s no hot water bath processing to deal with, no fermenting, no waiting, etc.

Don’t get me wrong, I still make a batch of fermented dills every year, but bright, acidic, spicy quick pickles have evolved to be my very favorites over time, due (at least in part) to their bright flavors and well-preserved crunch. Frankly you can quick pickle almost anything, and with a little creativity you can adjust spice levels and seasoning to bring smiles to you and yours at the summer (or whatever season) table.

Zucchini are abundant this time of year, a bargain at the farmstead or your favorite grocer, and easy to prep and process. This particular recipe packs in a fair amount of spice and the tiny bit of turmeric adds both flavor and color to the final pickles. Give it a spin and customize as you go.

2 pounds small zucchini, trimmed
1/4 cup pickling salt, divided
2 1/2 cups white wine vinegar
1 1/4 cups water
12 fresh dill sprigs
4 garlic cloves, halved
4 red jalapeños or Fresno chiles (split) or 6-8 dried de arbor or Thai chiles
2 tsp yellow or brown mustard seeds
1 tsp coriander seeds
1 tsp dill seeds
1/4 tsp turmeric

Optional
1 large shallot or small red onion, trimmed, quartered, and cut into slices
1-2 tbsp sugar

Trim the zucchini into 4-inch pieces, and then quarter lengthwise and throw in a large bowl; add the sliced onion if using. Sprinkle with 2 tbsp of salt, add 4 cups of ice and stir, then set aside for at least an hour. Drain and then rinse quickly.

While the zucchini is “brining”, bring the vinegar, remaining 2 tbsp salt, the water, turmeric, and sugar if using to a boil in a small saucepan; set aside to cool slightly when the salt (and sugar) have dissolved.

Into two quart jars divide the dill sprigs, garlic cloves, peppers of choice, mustard, dill and coriander seeds, then pack in the zucchini spears (and onion if using). Now pour the hot vinegar mixture into the jars, leaving roughly 1/2-inch headspace, and loosely cap. Leave on the counter to cool, then into the fridge they go.

Enjoy.

The Older Bolder Life Vegetable Wednesday: Grilled Summer Squash, Feta, and Pepper Salad

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Like many of you, we’re always on the lookout for new ways to prepare grilled vegetables along with our favorite proteins, especially given the bounty of summer gardens and farmer’s markets coming in these days.

One of our favorite restaurants years ago served a simple side of grilled summer squash slices hot from the fire; we always ordered one or two for the table, and you had to be quick or they’d be gone in a flash. Being avid gardeners, we’ve always had plenty of zucchini around to grill at home too.

I came across the predecessor of this recipe in Bon Appetit a couple of months back, and changed up the onions and herbs a bit to suit our family palate. We’re big fans of grilled onions, and in the land of 1015s here in Texas, it’s hard not to throw one on the grill anytime we’re roasting the protein of the day.

By the way, the oregano plays very well with the feta sprinkled over the top here, and the pepperoncini adds a sharp, acidic bite to the ocean of vegetables you’ll throw together. This one is really good and will be in our weekly rotation during the summer…

4 medium large summer squash (yellow, zucchini, etc), sliced as per below
1 small sweet onion, cut into 8 wedges through the root end
1 small red onion, cut into 8 wedges through the root end
2-3 sprigs fresh oregano
Good salt and fresh ground pepper

For the dressing
1/2 cup good extra-virgin olive oil or avocado oil
1/4 cup good white wine vinegar
1 garlic clove, grated
1-3 tsp crushed red pepper flakes

To serve
6-8 pepperoncini, drained, stemmed, and sliced thin
8 ounces feta cheese, crumbled
More good salt and fresh ground pepper to taste

Fire the grill; this one is great over real wood charcoal. Whisk the dressing together and set aside.

Scrub the squash, trim the ends, and then slice length-wise into 1/4-inch thick slices. Cut the two onions into 8 wedges each through the root end (keeps the onion layers together).

Now toss the cut squash, wedged onions, and oregano sprigs on a rimmed baking sheet with 3-4 tbsp oil, then aggressively salt and pepper. Place on the hot grill and cook, turning the squash pieces when well-marked on the first side (roughly 3 minutes pending your fire) and cooking another 1-2 minutes on the second side, taking care not to overcook (it make the slices too soft).

Remove the squash to the baking sheet; the onions will need a few minutes longer to take on good color; remove when marked and beginning to brown.

Plate the squash and onions on a large platter or shallow, wide bowl, then crumble the feta over, followed by the sliced pepperoncini. Drizzle with the dressing and go to it.

Enjoy.

the Older Bolder Life Vegetable Wednesday: Turmeric Cabbage Coconut Stir Fry

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Perhaps it has something to do with the fact my lovely wife and I grew up in the South, eating slaws and chow chows prepared lovingly by matronly grandmothers and diner / greasy spoon cooks during our childhoods – but I’ve confessed before that we enjoy cabbage prepared in a variety of ways.

We typically enjoy a simple cabbage slaw with this Chile Lime Vinaigrette at least once a week and add a bit of cabbage to many of our favorite salads. Though we don’t savor fish tacos as often as we once did, who doesn’t love a spicy fish taco inspired slaw (we have several in the rotation), and I’ve stockpiled a number of cooked and sautéed cabbage recipes over the years as well.

This Turmeric Cabbage Coconut Stir Fry has become one of our favorites this spring and early summer as it’s a little different than many cooked cabbage recipes we’ve seen, and when cooked for just a few minutes the cabbage maintains a delightful crunchiness.

Though optional (recipes are made to be adjusted to your own palate and interests anyway) the poblano chiles and fresh peas add a splash of color and interest as well, as do the coconut flakes and the sautéed mustard seeds.

1/4 cup unsweetened coconut flakes
2 tbsp avocado or coconut oil
2 tsp yellow or black (or both) mustard seeds
1 small-medium cabbage, trimmed and thinly sliced/chopped
1 poblano chile, stemmed, seeded, cut into thin strips or small dice
1-2 dried de arbol chiles, roughly crushed OR 1-2 tsp red chile flakes
1 tsp good salt
1/2 tsp ground turmeric
2-3 tbsp chopped cilantro
1 tbsp fresh lemon juice
Optional: 1/2 cup fresh or frozen peas

Heat the oil in a large skillet over medium heat until hot; add the mustard seeds, cover, and shake gently until they begin to pop.

When the popping slows, add the poblano and / or the dried red chiles, sauté for a minute, then add the cabbage, salt, and turmeric. Stir to mix well, then cook over medium heat for 3-4 minutes until the cabbage begins to wilt but still has some tooth (crunch). Add the coconut and peas if using, mix well, and cook another minute or so until heated through.

Remove from the heat, then stir in the cilantro and lemon juice; taste and adjust seasonings as needed (usually salt and lemon juice).

Enjoy.

The Older Bolder Life Vegetable Wednesday: Spicy Baked Popcorn Cauliflower

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Talking to our friend chef Libby in Austin a couple of days ago she shared this recipe, saying they’d been working hard lately on an Indian-themed catering project coming up this week.

Her client is a home health advocacy group there in town, and they wanted a very healthy-food focused menu served, though with a decidedly Indian focus. This Spicy Baked Popcorn Cauliflower was one that made the final cut, modeled after something Libby saw in the Tasting Table feed a few months back.

She (and we) is(are) enamored with spicy foods, and she worked the source recipe around the edges a bit, tweaking the spices, adding coriander (a mainstay in traditional Indian cooking), and said you really need to spread the cauliflower florets out on the baking sheets to allow them to fully crisp in the hot oven.

I put this together last weekend to serve alongside a grilled ribeye and it was outrageously good, and smelled delightful roasting in the oven.

1 large head cauliflower cut into florets
3-4 tbsp coconut oil or ghee, melted
1 tbsp garam masala
1 and 1/2 tsp ground cumin
1 and 1/2 tsp ground ginger
1 and 1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp good salt
1/2 tsp fresh ground pepper

2-4 tbsp fresh chopped cilantro or parsley

Preheat your trusty oven to 350 and parchment line two baking sheets.

Prep the cauliflower and place in a large bowl, drizzle with the melted fat, then sprinkle the spices over. Stir to mix well (use your hands!).

Divide evenly between the two parchment-lined baking sheets, make sure the pieces aren’t touching or they won’t crisp as well. Bake for 33-38 minutes until beginning to caramelize on some edges and they’re crispy; they should be a wonderful golden brown.

Enjoy.