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The Undercover Cook
Full-time mom & marketing manager in search of interesting food choices, smarter eating and the latest food trends even when time is in precious short supply.
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Category Archives: vegetables
Garlic Linguini with Roasted Vegetables
If you were looking in my pantry you might worry that I have food hoarding tendencies. I mean there is A LOT of stuff packed in there. I have a habit of pick up things that looks interesting at the grocery store with the plan of some great future recipe, only to have those items make their way to the dark recesses of the pantry. Once things migrate to the back I soon forget all about them.
This month I am actively trying to reach to the back of the pantry and pull out those forgotten items before I have to start chucking things because they have out sat their shelf lives. Yesterday I reached in a pulled out a box of spinach linguini. I don’t even remember buying it, so who knows what my original plan was for these green strands of pasta.
I cooked the linguini, tossed it with olive oil, sizzled garlic slices, roasted Roma tomatoes and roasted asparagus. (Just about any roasted vegetables would work in this dish.) Then I topped the dish off with some shredded parmesan. It was a stupendous dish – as beautiful as it was delicious. I must remember to go diving into the back of my panty more often. There is good inspiration back there!
Garlic Linguini with Roasted Vegetables
Prep: 10 minutes – Cook time: 12 minutes (not including time to roast the vegetables) - Makes 4 servings
- 1 package (1 lb.) spinach linguini
- 1/4 cup olive oil
- 2 cloves of garlic thinly sliced
- 8 roasted Roma tomatoes
- 1 bunch of roasted asparagus (I did not add the onions in the original roasted asparagus recipe)
- salt and pepper
- shredded parmesan
Cook linguini according to package directions until pasta is al dente. Drain pasta and leave in the strainer.
Return empty pasta pot to medium heat. Add olive oil and garlic slices. Sizzle garlic until is starts to turn golden. (Do no allow garlic to burn or it will taste bitter).
Add cooked pasta to pot with olive oil and toss. Season with salt and pepper. Portion onto plates. Add roasted vegetables. Top with a sprinkle of shredded parmesan.
Other Recipes You Might Enjoy!
Mushroom Alfredo Barley Rissotto
Prosciutto Parmesan Melts
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Posted in asparagus, meatless Monday, pasta, roasting, vegetables, vegetarian
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Pub Grub Burgers for National Wear Red Day!
Did you know that more women die from heart disease than all forms of cancer combined?? So today we wear red to show support and raise awareness for women’s heart health. Happy National Wear Red Day!
Since we are talking heart disease today do you know the top risk factors?
- High blood pressure
- High blood cholesterol
- Diabetes
- Smoking
- Being overweight
- Being physically inactive
- Having a family history of early heart disease
- Age (55 or older for women)
As you can see diet can play a big role in risk factors for heart disease. The good news what we eat is almost totally within out control!
So my recipe for today is dedicated to taking care of our hearts. I took a family favorite, the all-American beef burger, and gave it a complete overall. The new version uses black beans, garbanzo beans and pepper jack cheese to create a savory delicious meatless-burger. This meatless-burger recipe is largely based on the Pub Grub Veggie Burger recipe found in Veggie Burgers Every Which Way by Lukas Volger with a few of my own tweaks.
These burgers are really versatile and they are just as great reheated the next day. My most common method of serving them is bunless with a side salad (they make an excellent brown bag lunch this way!). But you can always choose to dress them up more like a traditional burger with a bun and your favorite burger toppings like lettuce, cheese and tomatoes.
I am making Pub Grub Burgers for my Superbowl party this weekend. Instead of regular size burgers I am making sliders (mini burgers) and topping them with an avocado slice and a drizzle of low fat chipotle cream. After all I want my friends to all be heart healthy too!
Note: The Undercover Cook is a cook and nutrition enthusiast NOT a health care professional. If you have specific dietary needs, diet restrictions or health concerns please consult your health care provider or a registered dietician for information on what foods are best for you. Food suggestions from The Undercover Cook should not replace diet advice from licensed health professionals.
Pub Grub Burgers
Prep Time: 10 minutes - Cook time: 15 minutes - Makes: 8 burgers
1 onion, diced- 1 can low sodium black beans, drained, rinsed and divided in half
- 1 can low sodium garbanzo beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 3 eggs, whisked
- 1 1/2 cup Italian panko crumbs
- 1 cup (about 3.5 oz) grated pepper jack cheese
- 2 tablespoons fresh thyme leaves
- 1/4 cup canola or extra virgin olive oil
- non-stick cooking spray
Place a large skillet on high heat. Spray generously with non-stick cooking spray. When skillet is hot add diced onions. Reduce heat to medium high and saute onions for 4-5 minutes or until onions are soft.
Pour cook onions into a food processor. (Set skillet aside to use later to cook burgers.) Add 1/2 can of black beans, garbanzo, chili powder, salt, garlic powder and 3 whisked eggs. pulse until just combined.
Pour mixture into large bowl. Add remaining 1/2 can of black beans, panko crumbs, shredded cheese and fresh thyme leaves. Stir to combine. Divide mixture into 8 portions and form into patties.
Return large skillet to medium high heat. Add 2 tablespoons oil. Saute 4 burgers at a time to avoid over crowding in the pan. Saute burgers for 10 minutes, gently turning burgers half way through. Burgers should be nicely browned on both sides. Set burgers on a paper towel lined plate to drain off any excess oil. Add remaining 2 tablespoons oil to the pan and then saute the remaining 4 burgers. Serve and enjoy!
Other Recipes You Might Enjoy!
Sweet Potato Fries
Black Bean Dip
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Posted in beans, burger, Burgers, meatless Monday, sandwich & wraps, vegetables, vegetarian
Tagged black beans, garbanzo beans
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Spicy Mango and Cabbage Slaw
In this week ‘s CSA (community supported agriculture) portion I got a rather large head of cabbage. I debated what to make with this bounty of cabbage and decided to make a little taste of summer – Spicy Mango Slaw.
Normally I think of slaw only in the summer and when visiting fried seafood shacks in the south. However if cabbage is in season in January here, then who am I to put off making slaw until after the the spring thaw?
I love this recipe because it is colorful and bright. The mango adds a wonderful sweetness while the Sirachi (spicy chili sauce) adds just a touch of warmth. You can always add a little more chili sauce if you want to turn up the heat, but I kept it pretty family-friendly in the version below.
I used non-fat greek yogurt in place of some of the mayo to make this version a bit lighter than traditional southern slaw. If you wanted to lighten the recipe up even more you could substitute light or lower fat mayonnaise for the full fat stuff if you prefer.
Spicy Mango and Cabbage Slaw
Prep: 10 minutes - Refrigeration time: 1-2 hours - Makes: 8 servings
1/2 head medium-sized cabbage- 1/4 head purple cabbage
- 2 ripe mangos, peeled and cut into thin strips
- 4 green onions, thinly sliced
- 1/4 cup cilantro, roughly chopped
- 1/2 cup + 1 tablespoon mayonnaise
- 1/4 cup + 1 tablespoon non-fat plain greek yogurt
- 3 tablespoons apple cider vinegar
- 1 tablespoon Sirachi (spicy chili sauce)
- salt and pepper
Slice green and purple cabbage very thinly and place in a large bowl. Add mango strips, rough chopped cilantro and thinly sliced green onions (green and light green parts).
In a small bowl whisk together mayonnaise, non-fat yogurt, apple cider vinegar and sirachi. Pour the dressing over the cabbage mixture. Toss until well coated. Season with salt and pepper if desired.
Place slaw in the refrigerator for 1-2 hours to allow flavors to meld. Serve slaw cold and enjoy.
Other Recipes You Might Enjoy!
Black Bean, Corn and Avocado Salad with Cilantro Lime Dressing
Cornmeal Zucchini Fritters
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