Older Bolder Life

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vegetables

the Older Bolder Life Friday Feast: The Versatile Okra Crisp

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A little over a year and half ago I shared that I spent several months helping a group of compadres open a little Cajun restaurant nearby; it was an eye-opening experience for me to work in the kitchen “behind the restaurant curtain”.

Of course this was back in the pre-COVID days, which for restaurants seems an eternity ago (as it does for all of us), and clearly life in the restaurant biz was very very different then.

One of my responsibilities back in the day was preparation of huge batches of gumbo, up to forty (yep, I said 40!) gallons at a time in a huge floor-mounted steam kettle. The restaurant then was being directed by a very talented, Louisiana born and bred, young chef who had adapted recipes from his family back home to production in a commercial kitchen setting.

I have to admit his gumbo recipe is one of the very best I’ve ever tasted (sorry Mama – pronounced maw-maw, his really is better…), and it’s become one of our absolute favorite cold-weather soups (or stews if you want to argue that point) in our rotation.

One of the tricks that this particular chef taught me was that precooking okra before adding to the gumbo effectively de-slimed it and enhanced it’s earthy, vegetal flavors. We did it in the restaurant by flash frying for no more than 4 minutes in a commercial fryer; yes it was done in terrible oils (canola or soybean pending what was available, it’s just part of the restaurant game and begs another discussion on a different day). Nonetheless, it was so tasty I’d have to stand over the 20 pounds or so we’d do in a batch to keep my kitchen mates from grabbing handfuls to snack from.

The prep was easy – just head the okra, trimming off the stem end, and slice into 1/3 to 1/2-inch pieces and go to it.

Chatting up the recipe one day with my friend Chef Libby in Austin, she recommended a trial of baking the sliced okra at home in a medium oven after adding a splash of a healthy neutral oil (we think avocado works best here, olive oil can impart more flavor that you’d think) and a grind of good salt and pepper.

We’d actually already started doing that before Libby and I talked about it; it’s a piece of cake to spread the prepped okra pieces out on a piece of parchment, and then throw in the over for 45-50 minutes (with a turn somewhere in the middle).

The okra comes out perfect for topping gumbo, though my lovely wife likes this prep so much we do it as a side dish now and again, top salads with it, and even as a healthy snack out of hand.

Enjoy.

the Older Bolder Life Friday Feast: Seared Mushrooms with Butter, Garlic, and Herbs

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Talking with a client this week by phone and reviewing menu plan options for this fairly innovative home cook (a chef in training actually), we somehow wandered to the topic of searing or sautéing mushrooms.

She agreed with me that searing over higher heat produces very tasty and interesting crusty edges, and finishing in butter with garlic and fresh herbs produces layers of flavor that far exceed the effort involved for this dish. We most often reach for thyme in preparing this one, though my client suggested throwing a rosemary sprig in as well if you happen to have one on hand.

Given supply chain stresses these days, when shopping for a bundle of mushrooms for this cook there weren’t the usual assortment of “fancy mushrooms” available a few days ago at our favorite grocer. Frankly, that doesn’t matter one damn bit, as this recipe works with any fresh mushrooms you can get your hands on, and using a nice grass-fed butter takes it over the top.

And by the way, this is a perfect recipe for that new carbon-steel skillet you’ve recently picked up (or have been eyeing to grab).

1 pound assorted mushrooms, cut into medium to large pieces
2 and 1/2 tbsp avocado or olive oil
2-4 sprigs fresh herbs – thyme and a sprig of rosemary work very well
3 garlic cloves, crushed
5 tbsp grass-fed butter, cut into pieces
Good salt and fresh ground pepper to taste

Heat the oil in your trusty carbon-steel or cast-iron skillet over medium high heat, layer the prepped mushrooms in the skillet in a single layer and then don’t touch them for 3-4 minutes until they’re golden brown and beginning to caramelize.

Season lightly with salt and pepper, then toss and turn the mushrooms until golden brown on all sides; I often turn the heat down a bit here to keep them from catching or scorching. This should take only another 3-4 minutes.

Now turn the heat down to medium-low, add the thyme (or other herbs), garlic, and butter pieces to the skillet, and spoon the melted butter over the mushrooms for another 3-4 minutes. You’re looking for the butter to begin to brown a bit, watch carefully and note the butter should almost smell nutty when it’s ready.

Adjust for salt and pepper and serve immediately.

Enjoy.

the Older Bolder Life Friday Feast: Back to Basics – Roasting Spaghetti Squash

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Now and again I’m reminded how we in the Primal/paleo/more healthy eating worlds take for granted a few foundational recipes that we reach for often, and yet might not be in the typical rotation for folks eating a standard North American diet.

Of late it seems a surprising number of folks have asked about roasting spaghetti squash, something we do a fair amount of around our camp during the late fall and through the winter season, if you can call what we experience here in North Texas a real winter season. After spending years and years in Montana, much of that time living and working daily on a family operated horse farm and show/training facility, we really began to understand what the winter season brought to the table.

Spaghetti squash are a nifty addition to the menu, and seem to be available just about everywhere we shop for them these days, at least in our greater neighborhood here. My favorite grocer typically only carries organic spaghetti squash of late, and I can bring home a big one (more than two of us can finish in one meal) for under 5 bucks.

Roasting spaghetti squash is so ridiculously easy this really doesn’t even rate a formal recipe presentation here on the blog.

To get started, all you need to do is slice the squash body in half “the long way” and scrape out the seed mass in the center of the squash. Chef friend Libby showed me the trick a few years back of using a grooved ice cream spoon to get this task done quickly.

And by the way, preheat the oven to 400 and line a baking sheet with parchment paper or foil.

We typically brush (onto the cut side of course) a tablespoon or so of a good olive or avocado oil, dust with kosher or our favorite salt of the day on hand, and dust with pepper. You simply then place cut side down on the prep baking sheet and bake for 40-45 minuets until a knife slides in easily. Some recommend piercing the tough outer skin with a fork, though when I forget to do so it never appears to matter one bit.

When done, remove from the oven, turn the halves cut side up, and let cool for 5-10 minutes. Then simply “flake” or scrape the strands of cooked spaghetti squash from the halves with a long-tined fork and serve.

In the lead picture above, we’ve topped the spaghetti squash with this amazing Lemon Bomb Piccata Sauce (and Parmesan Chicken), though my wife probably most prefers it steaming hot, topped with butter and parmesan, and perhaps a bit of chopped parsley or basil.

It really is delicious topped with a regular or meat-enhanced pasta sauce as well, and Libby often serves it with a handful of crisp-sautéed vegetables thrown in too…

Enjoy.

the Older Bolder Life Vegetable Tuesday: Crispy Baked Sweet Potatoes with Hot Sauce Butter

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Chatting with Chef Libby in Austin this week after Thanksgiving, she happened to ask if we’d ever tried her Crispy Baked Sweet Potatoes with Hot Sauce Butter and Pepitas before.

I couldn’t remember ever preparing this easy and damned interesting side before, which incorporates healthy sweet potatoes for those who occasionally incorporate the tuber into their eating plan, along with a big dollop of wonderful grass-fed butter spiced up with the hot sauce of your choice. Granted, not a keto-oriented dish you’d eat every night, but what a great way to add a bit of healthier carb into your rotation for those who need it.

This recipe really couldn’t be simpler, you’re just baking halved (small) sweet potatoes cut-side down on a baking pan until crispy, and slathering with a compound butter you’ve mashed together earlier. The butter does need to be at room temperature to incorporate the hot sauce well, and while Libby’s recipe includes a tablespoon of good honey, it’s not essential given the sweetness of the spuds.

The spiced, light sprinkle of pepitas adds another layer of taste and texture, and the burst of acidity from the lime takes this one over the top.

6 small sweet potatoes, scrubbed clean, halved lengthwise
1/3 cup avocado or extra-virgin olive oil
Liberal sprinkle of kosher salt

1/4 cup unsalted, grass-fed butter, room temperature
2-3 tbsp hot sauce of your choice (we like it with Valentina)
1-2 tsp fresh lime zest
1 tbsp good honey (optional)

1/4 cup raw pepitas (pumpkin seeds)
2 tsp ground cumin OR 1 tbsp ground coriander
Another sprinkle of good salt (a flaky sea salt shines here)
Lime wedges for serving

Preheat your trusty oven to 425; toss the prepared sweet potatoes onto a baking sheet, drizzle with 1/4 cup of your oil of choice, and rub to coat all sides. Sprinkle liberally with kosher salt. Align the sweet potatoes cut side down on the baking sheet, and bake for 28-30 minutes (test by inserting a sharp knife – it should slide in easily, and you want some crispy color on the cut sides).

While the spuds are in the oven, mash the hot sauce into the butter one tablespoon at a time (use a fork) until evenly incorporated; now mash in the lime zest and honey if using, and season to taste with more salt. Set aside.

Heat the remaining oil in small saucepan over medium heat and toast the pepitas until crispy and brown (3-5 minutes); keep them moving so they don’t burn. Remove from the heat, season with the cumin or coriander and a sprinkle of kosher salt.

When the sweet potatoes are done, artfully arrange on a platter, slather with the spicy butter, spoon the toasted pepitas over, and salt to taste. Serve with lime wedges on the side – the little bit of citrus acidity really plays well here.

Enjoy.

The Older Bolder Life Vegetable Monday: Curry Dressed Carrot and Beet Salad

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Here’s a somewhat unusual salad we’ve recently been playing around with as part of our all things curry run we’ve been enjoying the past few weeks – a Curry Dressed Carrot and Beet Salad. It’s one you can put together any time of year given the availability of the root vegetables, and would certainly fit very well on a well-rounded holiday table these next few months.

While I happen to love beets in just about any form, my lovely wife is a bit more skeptical, and she originally thought this dish might be too ‘beet-forward’; no problem – slicing the beets very thinly (mandoline ideally or by a careful hand) and salting them for a short time softens them yet keeps the beets delightfully crunchy.

We thought the real star of this salad was the curry vinaigrette; it’s ridiculously easy to put together, very well balanced (not bitter at all with the amount of curry), and delicious. We’ll be pouring this dressing over salads and other roasted vegetables all winter…

1/2 cup avocado or good olive oil
1 tbsp good fresh curry powder (see note above)

3 tbsp apple cider vinegar
2 garlic cloves, minced or grated
1 tbsp good Dijon mustard

3 -4 small to medium beets, peeled, thinly sliced on mandoline
3-4 medium carrots, peeled, shaved into ribbons with a veg peeler or a spiralizer
Lemon juice to taste
Good salt to taste

Optional
1/3 to 1/2 cup toasted pistachios

Over medium heat in a small saucepan, bring the curry powder and you oil of choice to a simmer, then remove from heat and cool.

While the oil is cooling, we like to go ahead and prep the beets, place them in a medium bowl, sprinkle with generous pinch of salt and let them rest for 10-15 minutes (they soften slightly). When the time has passed, come back and prep the carrots and add to the bowl.

To make the dressing, combine the ACV, the prepped garlic, and the Dijon in your trusty blender, then stream in the curry oil (with the motor running of course) to make a smooth, thick emulsion. Taste for salt and adjust, then pour over the vegetables, tossing gently.

Season with a spritz of lemon juice, taste and adjust for lemon and salt one final time, and top with the toasted pistachios if using.

Enjoy.

the Older Bolder Life Vegetable Monday: Garlic Bomb Cauliflower Rice

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Of all the cauliflower rice recipes we’ve cooked over the years (they’re all listed here), this Garlic Bomb Cauliflower Rice recipe is hands down my lovely wife’s current favorite.

The biggest complaint about the recipe she’s had lately is that the single/standard recipe probably actually doesn’t make enough for us both to enjoy, and unless I’m really quick on my feet, she’s been beating me back to the skillet to scoop up whatever’s left every single time.

The 10-12 garlic cloves sounds like a lot, but once you’ve converted those thin slices into crispy little garlic chips (which is shockingly easy by the way), you’ll be looking for more, and like us, probably planning to slice up an extra clove or two for the next batch.

And I suppose while not absolutely essential, the thinly sliced green onions and chopped cilantro or basil (we lean to the cilantro version, and feel free to try any herb that suits your fancy here) really make the dish. As we’re typically serving this with a separate protein, I most often don’t throw in the egg, though it does add taste and texture, and makes the dish much more “fried rice like”.

Finally, if you occasionally enjoy white rice in your food plan, cooking and cooling a batch of rice (playing the resistant starch game) and then frying it up via this recipe will be doubly delicious, as it’ll be much easier to crisp up the traditional rice…

1 medium cauliflower or approximately 1 pound pre-riced cauliflower
10-12 garlic cloves, peeled, thinly sliced
1/3 cup + 2 tbsp avocado oil
2-3 inch piece of ginger, peeled, trimmed, finely chopped
2-3 tsp toasted sesame oil
4-5 green onions, thinly sliced on a steep diagonal
1/2 to 1 cup cilantro (or basil) coarsely chopped
Salt and fresh ground pepper to taste

Optional
1 large egg, beaten to blend
2-3 tsp toasted sesame seeds

Prep and rice the medium cauliflower if using. Preheat 2 tbsp of avocado oil in a large skillet, then sauté the fresh or frozen cauliflower over medium heat until it begins to release some of its liquid. Remove to a (paper) towel-lined bowl and set aside.

Heat the 1/3 cup of oil over medium heat in the same skillet (wipe to remove any moisture), then add the sliced garlic in a single layer, and cook, shaking the pan now and again, until the garlic is crispy and beginning to develop a golden color (5-6 minutes). Using a slotted spoon, carefully transfer the garlic to a a paper towel-lined plate to drain, season with salt and a grind of fresh ground pepper.

Up the heat to medium-high, add the ginger and sauté for 1-2 minutes until fragrant and just beginning to soften. If using the egg, and stir quickly to break it up – this will take just a few seconds.

Now add the cauliflower and sesame oil and smooth it into an even layer; let it cook undisturbed for 2-3 minutes until it begins to crisp and brown around a few of the edges. Now toss the rice, pat down smooth, and cook for another 2-3 minutes.

Remove from the heat, stir in half the garlic chips and the green onions. You can either transfer to a platter or finish in the skillet – artfully top with the rest of the garlic chips, the sesame seeds if using, and the cilantro.

Go to it, and enjoy. (You’ll shortly be wishing you’d doubled this recipe).

the Older Bolder Life Vegetable Wednesday: Butter Sautéed Cherry Tomatoes and Ginger

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This past week I was chatting with a Chef Libby in Austin about different ways to prepare and enjoy the bounty of summer and fall tomatoes coming in these days.

She’d recently catered a dinner where she prepared a big batch of these Butter Sautéed Cherry Tomatoes and Ginger which she spooned over big, juicy rib eyes sizzling hot from the grill. She went on to say how her favorite way to enjoy these was simply as a side, almost like a warm salad, though she admitted she’ll polish the leftovers off cold right from the fridge too, even with the butter set up amongst the tomatoes and juice.

The recipe extends really easily, and works wonders with any fresh tomato you might have on hand, just cut the whole tomatoes up into roughly 1-inch pieces and go to it.

1 cup cherry tomatoes, some sliced in half length-wise
3 green onions, whites and pale green parts finely chopped, dark green thinly sliced
1-inch piece of ginger, peeled, finely chopped
2 tbsp grass-fed butter
2 tbsp tamari or coconut aminos
Good salt to taste

Prep your ingredients; melt the butter in a medium skillet over medium heat.

Now sauté the ginger and the white parts of the green onions until the ginger is fragrant (it won’t take but a minute or so), then add the tomatoes and sauté, basting with the butter until the tomatoes are warmed through.

Remove from the heat, stir in the tamari / coconut aminos, toss to combine, then season to taste with salt and top with the green onion green slices.

Enjoy.

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.