Veggies
Mashed Cauliflower and Celery Root
From Coach L.A.; makes multiple servings
Ingredients
1 medium onion, chopped
1-2 heads cauliflower
1 celery root
3 tbsp butter or olive oil
2-3 tsp salt
1 tsp pepper
1/2 cup chicken or vegetable stock
1/4 cup sour cream
2-3 tbsp shredded Jarlsberg cheese
2 green onions, chopped
Directions
Prep: Chop cauliflower in chunks. to dice celery root, remove the outer part with a knife by cutting off the bottom, then skinning it thinly. Chop celery root into 1/2 inch pieces.
Heat 1 tbsp butter a in large heavy skillet, then add onion. Season with 1/2 tsp salt and cook 4-5 minutes. Add celery root and cauliflower and other 2 tbsp butter and season with the remaining salt and pepper. Cook about 5 minutes, then add stock. Cover and cook on medium heat for about 15 minutes, stirring often.
When the cauliflower is very soft, put half of the ingredients in the pot in a food processor. Add sour cream and green onions and process until pretty smooth. In the pot, mash the other half of the cauliflower/celery root mix with a potato masher. There should still be some lumps. Mix the pureed into the mashed, then put in an oven safe baking dish. This can sit for up to 24 hours before you need to cook it. Top with the Jarlsberg cheese and bake for 15 minutes at 375 or, if still hot, brown the top under the broiler for 3 minutes.
Sweet Potato Salad
From Coach L.A.; makes multiple servings
Ingredients
4-5 sweet potatoes, diced skin on
8 tbsp olive oil, divided
salt and pepper
1 tsp dried thyme
1/2 tbsp Dijon mustard
2 tbsp white wine vinegar
1 shallot, minced
1/4 cup chopped fresh basil
Directions
Heat oven to 375. Mix 3-4 tbsp olive oil with salt and pepper and dried thyme. Pour over sweet potatoes and bake in a single layer on a baking sheet 1 hour. After 30 minutes, bump the heat up to 400, stir potatoes and continue cooking. Remove from heat after total 1 hour and let cook.
To make vinaigrette, whisk Dijon mustard, white wine vinegar, shallot and basil, then mix in remaining olive oil. Pour over cooked potatoes and let sit at room temperature for at least 1 hour.
Spicy Parmesan Spaghetti Squash
From Coach L.A.; makes multiple servings
Ingredients
1 spaghetti squash
1 tbsp olive oil
1 tsp red pepper flakes
1/4 cup Parmesan
1/2 tsp salt
1 green onion
Directions
Cook spaghetti squash in oven or microwave or use leftovers. Heat 1 tbsp olive oil in a large skillet to medium and add red pepper flakes. Cook 5-10 minutes, but do not let the pepper burn. Add squash and toss with salt, about 5 minutes. Stir in Parmesan and serve topped with chopped green onions.
Mashed Sweet Potatoes
From Coach Jordan; makes multiple servings
Ingredients
4 sweet potatoes
1 tbsp butter
1 tbsp cream
1 tbsp salt
1 tsp each cinnamon, allspice, ground clove, and ginger
Directions
Wrap sweet potatoes in foil and bake @350 until toothpick comes out easily. Let sit 5 minutes in foil, then peel potatoes, mash with a fork, and combine with the rest of ingredients.
Braised Cabbage
From Coach L.A.; makes multiple servings
Ingredients
1 head red or green cabbage
1 large white or yellow onion, sliced
1/4 cup olive oil
1 tbsp salt
1/2 tbsp pepper
1/4 cup apple cider vinegar
1/2 cup water or chicken broth
Directions
Heat oven to 350. Remove any discolored outer leaves from the cabbage, then cut into large wedges. Place cabbage and onion in large baking dish, then drizzle with olive oil and sprinkle with salt and pepper. Pour the apple cider vinegar and the water or broth into the dish. Cover tightly with tin foil and cook for an hour and a half.
Increase temperature to 450 and take the foil off the baking dish. Cook for another 15 minutes or so or until the cabbage turns brown.
Roast Cauliflower
From Coach L.A.; makes multiple servings
Ingredients
4-5 cups raw cauliflower
1/8 cup olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground mustard
2 tbsp chopped chives (optional)
Directions
Heat your oven to 400 degrees. To prepare cauliflower, remove stems from the base, then carefully cut off each floret. Slice florets into 1/8 inch thick pieces or break florets into very small sections. Don't get rid of the interior stem!!! Peel this section carefully, remove the coarse bottom and slice into 1/8 inch discs. Toss cauliflower with remaining ingredients and spread out on a baking sheet covered in tin foil. Cook 35 to 45 minutes, at least twice during the cooking process.
Pureed Eggplant
From Coach L.A.; makes 2 servings
Ingredients
2 medium eggplants
2-3 tbsp olive oil
1 tsp salt
1 tsp pepper
Directions
Place eggplants under a hot broiler completely intake. Let them char for at least 20 minutes, then remove from heat a let cool before handling. Remove the cooked flesh by peeling of the skin or scooping out the flesh and place in a colander. Let sit at least 1 hour to let the water drain.
Reheat eggplant in a skillet or in the microwave, then puree with olive oil, salt and pepper. You could also add fresh rosemary.
Elote Corn
From Coach Parker; makes multiple servings
Ingredients
3 TBS Oil
1/2 yellow onion, diced small
1 TBS minced garlic
2 bags of frozen corn
1 TBS each: Chili powder, paprika, cumin
1 TSP each: cayenne, oregano
1 can of black beans drained
1 can of diced tomatoes drained
6oz fat free sour cream (you can do mayo or regular sour cream)
3/4 cup cotija cheese
1/2 cup chopped cilantro (optional)
salt and pepper to taste
Directions
1. Saute onions and peppers with oil 3-5 minutes on medium heat. Add Garlic saute another 1-2 minutes
2. Add corn and spices cook 5-8 minutes until corn has some color and is al dente
3. Add tomatoes, beans, sour cream and cotija cook another two minutes
4. turn heat off taste to see if needs salt or pepper
5. garnish with cilantro
Roasted Carrots
From Coach L.A.; makes 2 servings
Ingredients
4-5 large carrots (you could also use baby carrots)
2 tbsp olive oil
salt, pepper, dried thyme to taste
Directions
Heat oven to 450 degrees, peel carrots (this is optional) and cut into uniform pieces. Toss with olive oil, salt, pepper and dried thyme. Cook 20-30 minutes, stirring halfway through cooking.