Vegetable Recipes

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Emptynester
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Vegetable Recipes

Postby Emptynester » Thu Jul 10, 2008 4:41 pm

LOUISIANA SOUFLE

3 large or 5 small yams or sweet potatoes
2 8-oz cans crushed pineapple in its own juice (will divide)
1 12-oz can evaporated milk (will divide)
1 1/4 Cup light brown sugar
5 Tablespoons butter, melted
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Wash yams/sweet potatoes and pierce several times with a fork. Microwave at High 15 minutes, turning once. Let cool at least 5 minutes - don't burn your fingers! Peel. Cut up slightly. Crack eggs into a blender. Add all other ingredients except 1/4 Cup each of the milk and pineapple juice. Blend well (Blend part of the recipe at a time if the blender container isn't large enough.). Pour into a cassarole dish at least 8" by 11" and bake at 350 for 45 minutes.

Serves 8.

from: Harriet
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Carrot And Onion Stir-Fry

Postby Emptynester » Thu Jul 10, 2008 4:42 pm

Carrot And Onion Stir-Fry

6 tablespoons butter
1 medium onion; thinly sliced
6 medium carrots; julienned
1 tablespoon sugar
1 1/2 tablespoon tarragon; crumbled
Salt and pepper

Melt butter in large heavy skillet over med heat. Add onion and stir until softened, 3 minutes. Increase heat to med high. Add carrots and stir until just crisp-tender, 5 minutes. Stir in sugar and tarragon. Cook 2 min.

Season with salt and pepper.

Contributor: Bon Appetit

6 servings

Contributor: Indiana
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Pam's Cauliflower Casserole

Postby Emptynester » Thu Jul 10, 2008 4:43 pm

Pam's Cauliflower Casserole

In a casserole, slice small head of cauliflower small into it. In a bowl blend 2 beaten eggs, 1 cup milk, 1 and 1/2 cup shredded sharp cheese. Pour over and sprinkle more cheese if desired. Bake at 350 until it begins to brown on top.

Contributor: Harriet
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Emptynester
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Mystery's Gratin of Fennel, Leeks and Potatoes

Postby Emptynester » Thu Jul 10, 2008 4:44 pm

Mystery's Gratin of Fennel, Leeks and Potatoes

4 leeks, including 2 in. of the tender green tops, halved lengthwise, carefully washed and well dried
2 Tbsp. unsalted butter
salt and freshly ground pepper
3 fennel bulbs, stalks and any bruised outer leaves removed
4 red potatoes, peeled and cut crosswise into slices 1/4-in. thick
2 c. heavy (double) cream
1/2 c. milk
3/4 c. freshly grated Parmesan cheese

For a lighter dish, substitute plain vegetable stock or a mixture of half cream and half vegetable stock for the heavy cream.

Cut the leeks crosswise into slices 1/2 in. thick. In a large frying pan over medium heat, melt the butter. Add the leeks and sauté, stirring occasionally, until soft and golden, about 30 min. Season to taste with salt and pepper.

Cut the fennel crosswise into slices 1/4 in. thick.

Fill a large saucepan three-fourths full with water, salt it lightly, and bring to a boil. Add the fennel and boil until tender, 8-10 minutes. Drain and set aside.

Fill the same saucepan again three-fourths full with water, salt it lightly, and bring to a boil. Add the potatoes and cook until tender yet still crisp, 10-12 min. Drain and set aside.

Position a rack in the upper third of an oven and preheat to 375°F. Butter a 9-by-13-inch baking dish.

Arrange a row of fennel slices along one short end of the prepared baking dish. Arrange a row of leeks slightly overlapping the fennel. Then arrange a row of potato slices slightly overlapping the leeks. Repeat the rows, continuing to layer the fennel, leeks, and potatoes. Sprinkle with salt and pepper to taste. In a bowl, combine the cream and milk and pour over the vegetables; the liquid should just cover the surface. Sprinkle evenly with the cheese.

Bake until most of the cream is absorbed and the top is golden, 25-35 minutes. Let cool for 10 minutes, then spoon onto warmed plates and served.

Serves 6 as a side dish.

Contributor: MysteryWoman
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Broccoli Oriental

Postby Emptynester » Thu Jul 10, 2008 4:51 pm

Broccoli Oriental

1 pounds broccoli
1/2 cup rice vinegar
1 tablespoon sugar
1 teaspoon soy sauce

Steam flowerets until tender (5-8 minutes), and turn into a bowl.

Stir together rest of the ingredients.

Pour over warm broccoli, and mix well.

Contributor: Sunset

Yield: 4 servings

Contributor: Indiana
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Zucchini Recipes

Postby Nancy » Sun Jul 12, 2009 2:15 pm

I grated yellow zucchini 1/2 c. per serving and fried it in just a bit of olive oil with some lemon pepper and garlic & onion salt for seasoning. I'm going to try it with egg & cheese. Then add breakfast meat.

Indiana

Re: Vegetable Recipes

Postby Indiana » Sun Jul 12, 2009 4:31 pm

GARDEN SAUTE

2 teaspoons vegetable oil
1 cup onion; sliced
1 cup red bell pepper; strips
2 cloves garlic; minced
1 3/4 cups yellow squash; sliced
1 3/4 cups zucchini; sliced
1 cup plum tomato; unpeeled & chopped
1 tablespoon fresh basil leaves; jullienned
1/2 teaspoon lemon pepper
1/4 teaspoon salt
2 tablespoons Parmesan cheese; grated

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; stir-fry 2 minutes. Add squash and zucchini; stir-fry 3 minutes or until vegetables are crisp-tender. Add tomato and next 3 ingredients; cook 1 minute or until thoroughly heated. Remove from heat; sprinkle with cheese.

Source: Cooking Light

4 servings

Indiana

Re: Vegetable Recipes

Postby Indiana » Sun Jul 12, 2009 4:32 pm

BALSAMIC ROASTED SUMMER VEGETABLES

3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic; crushed
1 1/2 cups asparagus; 1 1/2 inch pieces
2 medium zucchini; 1 inch slices
2 medium yellow squash; 1 inch slices
1 large red onions; cut into 8 wedges
1 large red bell pepper; 1/2 inch pieces
olive-oil flavored cooking spray

1. Preheat oven to 425ºF.

2. Combine first 6 ingredients in a large bowl; stir with a whisk. Add vegetables; toss well to coat. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425°F for 40 minutes or until tender and lightly browned, stirring occasionally.

Diabetic Exchanges: 1 fat and 1 vegetable

6 servings

Indiana

Re: Vegetable Recipes

Postby Indiana » Sun Jul 12, 2009 4:34 pm

DILLED SQUASH

3 tablespoon oil
1 cup onions; chopped
1 clove garlic; minced
4 cups yellow summer squash; sliced 1/2 inch thick
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dill weed

Heat oil in a large nonstick skillet over medium heat. Add onions and garlic, cook until onions start to brown. Add squash and mix well with onions. Sprinkle with salt, pepper, and dill over squash. Cover and cook, stirring frequently, for 10 minutes, or until squash is just tender-crisp.

4 servings

Note: You can substitute zucchini for yellow summer squash.

Indiana

Re: Vegetable Recipes

Postby Indiana » Sun Jul 12, 2009 4:36 pm

FARMERS' MARKET SQUASH SAUTE

2 zucchini; sliced
2 yellow squash; sliced
2 cloves garlic; minced
1 tablespoon olive oil
1/2 cup kraft mozzarella cheese; shredded
2 tablespoons fresh basil leaves; chopped
2 tablespoons kraft parmesan cheese

Cook zucchini and squash in hot oil in large skillet on medium heat 3 minutes, stirring occasionally. Add garlic, cook 3 minutes or until vegetables are crisp tender.

Remove from heat, stir in mozzarella and basil. Sprinkle with Parmesan.

Source: Kraft

4 servings


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