Category Archives: Vegetable

Creamy Mashed Potatoes

* about 4 large Russet Potatoes (2lbs)
* 4 tbsp fat free cream cheese (2oz – 60g)
* 1/2 cup (4oz) fat free low sodium chicken broth
* Pinch of Kosher Salt & Pepper to taste

Peel and cut the potatoes. Add them to a large pot filled with water (covering the potatoes by at least an inch) and cook over high heat until the potatoes are tender when forked. Note: time will depend on how small you cut the potatoes.

Drain the water.

Add cream cheese, broth and a pinch of salt & pepper. Beat on high until desired consistently. For “husband smooth” about 5 minutes.

Credit: Thanksgiving Prep: Creamy Mashed Potatoes | GreenLiteBites

Easy Vegetarian Bean Chili

Serves 4 – 6

CI Note: We prefer to use a combination of pinto, black, and dark red kidney beans in this chili. The texture of the pureed diced tomatoes with their juice is very important here – do not substitute crushed tomatoes or tomato puree.

1 (28-ounce) can diced tomatoes
2 (15-ounce) cans beans (see note), rinsed
2-3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1-1/2 cups frozen corn, thawed
2 tablespoons minced fresh cilantro

1) Puree tomatoes: pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.

2) Heat tomatoes with beans: bring tomatoes, beans, chipotle chile, sugar and ½ teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 4.

3) Saute aromatics: heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

4) Combine and simmer: stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.

5) Finish chili: stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. Serve.

Credit: Cheap Healthy Good: Easy Vegetarian Bean Chili: A Play in Two Acts

Scalloped Potatoes


1 tablespoon butter
1 1/4 pounds russet potatoes, peeled and sliced 1/8th inch thick
1/2 medium onion, minced
1 clove garlic, minced
1/2 tablespoon fresh thyme, chopped
1/2 cup chicken broth
1/2 cup heavy cream
1 bay leaf
2 ounces grated cheddar cheese
Salt and pepper

1. Preheat the oven to 425ºF. Heat a large iron skillet over medium-high heat. Add the butter. When melted, add the onion. Cook for 4 minutes, or until soft.

2. Toss in the garlic and thyme, and cook for 30 seconds or until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream, and bay leaf. Bring to a simmer and then cover, reduce heat to medium-low, and cook for 10 minutes.

3. Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes, or until the cheese is bubbling and slightly browned. Let rest for 5-10 minutes before serving. Season with salt and pepper to taste.

Credit: Serious Eats

Zucchini Muffins


* 3 cups grated fresh zucchini
* 2/3 cup melted unsalted butter
* 1 1/3 cup sugar
* 2 eggs, beaten
* 2 teaspoons vanilla
* 2 teaspoons baking soda
* Pinch salt
* 3 cups all-purpose flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1 cup walnuts (optional)
* 1 cup raisins or dried cranberries (optional)


You don’t need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. In a separate bowl, stir together the flour, cinnamon, and nutmeg. Add these dry ingredients to the zucchini mixture. Fold in the walnuts and dried raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

Credit: Zucchini Muffins- Simply Recipes

Zucchini Cookies

1/2 cup margarine, softened
1 cup white sugar
1 egg
1 cup grated zucchini
2 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup raisins
1. In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.