Vegetable Recipes

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LadyHawke
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Vegetable Recipes

Post by LadyHawke » Tue Sep 18, 2007 5:58 am

got a good veggie recipe?....Post it here!!

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Post by LadyHawke » Tue Sep 18, 2007 5:59 am

Italian Veggie Bake
This is from the Kraft Food & Family Holiday Issue

1/3 cup Kraft Zesty Italian Dressing
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red bell pepper, chopped
6 oz mushrooms, sliced
1 can (14-1/2 oz) Italian style stewed tomatoes, diced, drained
1/3 cup Kraft shredded Parmesian Cheese
1 Tbsp. chopped parsley

Heat dressing in a large skillet. Add onion, cook 5 minutes or until tender.
Add eggplant, cook and stir 5 minutes.
Add zucchini, pepper and mushrooms, cook and stir 5 minutes.

Add tomatoes, bring to a boil, cover and simmer 15 minutes or until vegetables are tender, stirring occassionally.

Pour mixture ito a casserole dish and sprinkle with cheese
Cover and refrigerate until ready to serve.

Preheat oven to 450 degrees (F). Bake 15 - 20 minutes or until heated through.

Makes 14 1/2 cup servings

******okay...I also added a yellow bell pepper and I did NOT drain the tomatoes...
I did make some changes the last time I made it...I used a container of a mixed Italian shredded cheese blend, and I did not add mushrooms as they were too expensive...and the tomatoes were ones with garlic and other seasoning as well...

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Post by LadyHawke » Tue Sep 18, 2007 6:04 am

Skillet Potatoes

Olive Oil
5 med-large potatoes, scrubbed, peel left on
1/2 EACH green pepper, red pepper, yellow pepper, all chopped into bite sized pieces
1/4 onion, chopped
1 Tablespoon (or more) McCormick Salt Free All Purpose Seasoning
salt and pepper to taste, if desired
2-3 (or more) garlic cloves, minced
8 ounces mushrooms, chopped
6 large or 8 medium eggs

add 2-3 Tablespoons olive oil to a LARGE skillet or frying pan

cut each potato in half lengthwise. Put each half of potato flat side on the cutting board, and again, cut lengthwise 4 or 5 times, about 1/4 inch apart, turn potato and cut across 1/4 inches apart...making little "shoestring" potatoes.

Heat the olive oil and add the potatoes, peppers, onion, garlic and seasonings. Saute, stirring frequently, 15-20 minutes or until potatoes are near to tender (the only way to tell is to eat one!). Add olive oil as needed if they are sticking to the pan.

When the potatoes are just about done, add the mushrooms and eggs and continue to saute until the eggs are cooked through.

Can be served topped with shredded cheese if desired, but to not add the cheese to the mixture in the pan.

This is good by itself, or as a side to a grilled steak or pork chop.
Refrigerate any leftovers, and can be easily reheated in a skillet with a bit more olive oil...

***for a change, you can also use zucchini, yellow squash, and tomato chunks instead of the peppers.

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Post by Karennabop » Thu Sep 20, 2007 5:31 am

Grilled Sweet Potatoes with Orange-Chipotle Glaze
http://www.cooking.com/recipes/static/recipe8522.htm

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Post by Karennabop » Fri Sep 21, 2007 11:00 pm

*Original post by Xenia*

Stuffed Tomatoes/Peppers/Mushrooms/Squash (pick one of these to stuff).

I buy the unmeat flavored box of stuffing mix to make it.
First sautee (cook) cut up carrots, celery, onion and if desired mushrooms and peppers. Make sure the pieces are really small when you chop them up. I usually use a little bit of vegetable stock from a box or can and cook the veggies until all the way cooked. Then I add the stuffing mix (I use half a regular size box for every two people eating.) Then I stuff this into the vegetable of my choice. (For Squash this is really good in both acorn or butternut).

I made this stuffing white button mushrooms as an appetizer for Christmas and it was a huge winner!

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Post by Karennabop » Fri Sep 21, 2007 11:05 pm

*Original post by Xenia*

Vegetarian Sloppy Joes

I buy a can of sloppy joe sauce or a seasoning package and tomato paste.

I either cook some lentils from dry (which is very easy and fast as lentils take very little time to cook) or I buy a can already cooked and drain it well. Then I mix it with the sloppy joe mix and put it on hot dog buns. (Yea, I am wierd, but hotdog buns hold the sloppy joe mix better imo with less falling out.)

I like to eat this with pickles on the side and a salad.

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Post by Karennabop » Sat Sep 22, 2007 12:37 am

*Original post by fitme*

Crispy Okra with Onion
Slice okra thinly and evenly (5 cups). 2 cups of chopped red onion. Saute the above separately in butter substitue and add salt and pepper. Mix them both together and serve hot immediately.

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Post by Karennabop » Sat Sep 22, 2007 1:04 am

*Original post by Kitkat*

Butternut Squash Casserole
http://food.aol.com/food/recipefinder.d ... _id=258861

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Post by Karennabop » Sat Sep 22, 2007 1:11 am

*Original post by Kitkat*

Lotza Flavor Marinated Vegetables
http://www.whfoods.com/genpage.php?tnam ... e&dbid=167

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Post by Karennabop » Sat Sep 22, 2007 1:17 am

*Original post by Kitkat*

Chili-Glazed Tofu over Asparagus and Rice
http://food.cookinglight.com/cooking/re ... _id=701112
It is quite tasty. I would make it again.
( I did not need to make the rice, had leftover barley from yesterday:))

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Post by Karennabop » Sat Sep 22, 2007 2:38 am

*Original post by Funmumlu*

Chestnut Roast - Gillian McKeith - "You Are What You Eat" Cookbook
1 tbs olive oil plus extra to grease the tin
1 large red onion
3 garlic cloves, peeled and finely chopped
1 large leek. washed, trimmed and sliced
2 carrots, trimmed, peeled and sliced
1 large parsnip, trimmed, peeled and chopped
200g vaccum-packed chestnuts
100g pine-nuts
3 tbs chopped fresh parsley
2 tbs chopped fresh thyme
2 tsp finely chopped fresh rosemary
2 tsp wheat-free vegetable bouillon powder
100 g soft mild goat's cheese*
fresh rosemary sprigs and bay leaves

1. Preheat the oven to 180C/ gas mark 4
2. Prepare a 24cm ring-shaped cake tin**
3. Gently cook onion and garlic in the olive oil for 3-5 mins, stirring occasionally till softened but not coloured. Add the leek, carrots and parsnip with 375 ml water. Bring to the boil, then lower heat and simmer for 6-8 mins. The water will be absorbed and the veggies should be tender when pierced with a knife. Allow to cool in the pan for 10 mins.
4. Place the chestnuts in a food processor*** and blend for 10-15 secs until roughly chopped. Mix together with the prepared vegetables, pine nuts, parsley, thyme rosemary and boillon powder. Mix well and spoon half the mixture into the ring mould, pressing down well. Dot with half the cheese, if using, and then top with the remaining mixture. Dot with the rest of the cheese.
5. Bake for 40-45 mins until lightly browned. remove form the oven and allow to cool for 5 mins. Carefully loosen with a knife and turn out onto a warmed serving plate****, garnish with the fresh rosemary sprigs and bay leaves.

* I used mozarella and hard mature goats cheese this time coz that's what they had at the local shop!

**I greased it! She says: "Take a 24cm ring-shaped cake tin and use to cut out a circle of greaseproof paper. Cut a hole in the centre of the paper 2cm larger than the hole in the tin. Make 1 cm cuts 3 cm apart around the inside and outside of the paper circle. Brush the tin with a little olive oil, line with the paper and brush with a little more oil." I didn't have grease-proof paper or a ruler on me!

***I used a stick blender - it got a bit sticky

****I turned it out, the yummy browned cheesy topping bit was then on the bottom - so I flipped it again and it looked much better!

I served this with mashed potatoes, salad and .... meat gravy made from granules

Would you like me to edit in the US quantity conversions?

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Post by Karennabop » Sat Sep 22, 2007 2:40 am

*Original post by Kitkat*

Oh, the Kale Chips are simple. You wash the Kale, remove the stems, chop the leaves only into about 3 inch pieces. Put them in a large bowlI Put a table spoon of olive oil, 2 tbsp vinegar (I used Rice vinegar), and sprinkle with salt. Move them around in the bowl so the leaves get coated.
Spread them on a cookie sheet or two, put them in the oven @350.
Check after about 20 minutes. First it becomes kind of chewy (but nice), then "chippy" . The colour changes as well. First a bright green then a little brownish green.

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Post by LadyHawke » Sun Sep 23, 2007 4:52 am

*originally posted by TrueBlueSheMom*

Spicy Roast Veggies

cut up potatoes, carrots, squash or what ever kind of veggies you like put them on a cookie sheet ( cut veggies in bite size pieces ) drizzle with EVOO and heres the secret.... sprinkle Mccormicks Steak Seasoning ( i use salt free ) all over the veggies filling and very satisfying.
I rost them for 30- 40 minutes till they are all fork tender at 350
I rank this right up there with deep fried frenchfries only healthy LOL :Laughing:

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Post by AnnieM » Mon Oct 01, 2007 11:01 pm

Carrot Loaf

2 celery ribs- finely chopped
1 med. onion- finely chopped
4-5 carrots- grated
1 1/2 c. fresh bread crumbs
1/2 c. peanut or other nut butter
2 eggs
1 tsp. of soy sauce
1/2 c. tomato juice or milk-- the original recipe calls for tomato juice but I've substituted milk just fine, the tomato adds nice flavor- when I have it I use those small cans of V8, more than a 1/2 cup but the recipe is forgiving~


Preheat oven to 375
If you have a food processor the prep for this is really easy-- especially if it has a grating attachment! I do all the vegetable chopping with the food processor and then change blades and grate the carrots with it. I also use it to make the fresh bread crumbs

Saute the vegetable until the are nice and fragrant and begining to soften. Then put them in a large mixing bowl. Add the bread crumbs, peanut butter and tom. juice or milk. If the mixture isn't cool enough to add eggs without them cooking-- let it cool a bit, then mix in the eggs. Turn the whole smush into a loaf pan (or two) and bake for 30-40 min. Until a toothpick comes out clean.

This is good with a lot of different condiments. My kids prefer it with ketchup, I like it with salsa. The leftovers can be put on a sandwich.

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Post by kitkat » Tue Oct 02, 2007 1:25 am

Annie, thanks for posting it again- this is a family favourite by us. I have made it many times. Sometimes I add TVP for extra protein. Either way- it's great. :D

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Post by LadyHawke » Tue Oct 16, 2007 1:50 am

originally posted by vosobo

Easy seasoned roasted veggies--YUMMM!

I got this recipe from Lawry's website and tried it last night. DH (the veggie eater) and I (the veggie NOT eater) both thought it was delicious. I can't wait to make it again!

6 cups fresh vegetables (I used potato, zucchini, onion, mushrooms, carrots--can also use eggplant, bell pepper, etc.)
1/4 cup olive oil
1 tablespoon Lawry's Seasoned Salt

Combine oil and seasoned salt in large relealable plastic food bag. Toss vegetables until well coated. Bake for 25 to 30 minutes.

Note: they called for this as part of a roast chicken recipe and said to put it around the chicken. I made it with roast turkey breast, but had to remove the veggies to a separate pan because I had added too much water to the turkey pan. For a lighter version, try spraying on the oil and sprinkling on the seasoned salt. Hope you enjoy it!

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Post by AnnieM » Tue Oct 30, 2007 7:24 pm

I do a similar roasted vegetable dish with regular salt and pepper. I don't care for seasoned salt-- except on leftover thanksgiving turkey sandwiches.

Last night I used broccoli, cauliflower and brussel sprouts-- in all probably 5 or 6 cups of vegetables, 2 tbs. of olive oil a hefty pinch of salt and several grinds of pepper. Roast at 425 until they start to brown.

Adding chopped hazelnuts is a really yummy addition, add them in the last 10 min of cooking

I think is works best with cruciferous vegetables, probably just my personal preference for them anyway.

Asian Sauteed Vegetables-
Whatever you have on hand that sounds good-- I used

cubed yams (raw, not canned!)
lacinota kale-- any kind is fine but lacinota is my favorite
broccoli
red bell pepper
onion
garlic

Sautee onion and garlic, add the yams and some balsamic vinegar, a little water (1/4 cup?) and cook till they soften, add the broccoli and red pepper, and if you have it some of that vietnamese sweet chili sauce, otherwise a little honey and red pepper flakes would substitute well-- cook until they soften, add the kale and some soy sauce, cook until that is softened, you may need to cook this covered at some points to speed it up a bit.
Adjust seasoning

Apple Curry

This was a favorite dish of mine at a local restaurant. It is a Thai style curry, not an Indian curry. I think I've finally gotten it to be at least as good as the restaurant's version

Use a big soup pot!!


Sautee-
minced Garlic and ginger (say 3 cloves of garlic and a 2 inch cube of ginger)
add-
a little green curry paste
and a little red curry paste-- red is much spicier!
some cubed baking potato (2 med. sized?)
some cubed raw yam (1/2 cup?)
and simmer, covered in 1 cup of water. Let cook until softened
add-
1/4 of lime juice
4-5 sliced white mushrooms
a can of bamboo shoots
a can of coconut milk
a diced red bell pepper
sliced zucchini (one med)
slice carrot
(any of these things can be left out if you don't have them!)
a hefty pinch of salt or a good dash of fish sauce
a cored chopped apple
1/2 cup of pineapple slices
another 1/2 of so of water if you can hardly see the liquid now that you've added so many vegetables, you don't want the raw vegetables to be covered in liquid but you want to be able to see that there is liquid in there.

Let this simmer to cook the vegetables and mix the flavors.
Taste and adjust seasoning. Stir in some fresh basil leaves (preferably Thai) if you have them- it is a nice addition, but not mandatory.
Serve over rice or on its own.

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Veggie bake... MMMMMMmmm!!

Post by Charisma » Sun Nov 04, 2007 9:22 pm

I LOVe this recipie!!

In a glass baking dish combine
Diced potato's
cut carrots (or baby carrots)
onions cut into large pieces
green bell peppers
asparigus pieces (fresh)

I have also used brocoli, zuchini, rutabegas, parsnips, etc... anything goes really, but the above ingredients are needed.

Drizzle 3 tbsp olive oil, juice from 1/2 lemon, salt, pepper, garlic. Stir together
bake at 400 degrees until potato's are tender. Stir occasionally
hint: I like to turn it to broil right at the end so the bell peppers get crispy

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Post by Charisma » Sun Nov 04, 2007 9:23 pm

green beans and beets are also good in the above recipie

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Cowliflower delux...

Post by Charisma » Sun Nov 04, 2007 9:25 pm

boil whole cowliflower
in seperate pan sautee bread crumbs in butter and salt
( to make 1-2 cups)
Place cowliflower on serving dish, top with buttery crispy crumbs

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veggie topping...

Post by Charisma » Sun Nov 04, 2007 9:28 pm

This is great with green beans...
on a pan sautee corn flakes, butter, and whatever spice you want (i like garlic, paprika, and parsly)
top over green beans, brocoli, cowliflower, whatever you want to get the kids to eat...

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Post by Charisma » Sun Nov 04, 2007 9:29 pm

Sweet Carrots;;; DH BEGGS for this recipie

boil carrots in water
add a lot of brown sugar
cinnomon
Drain when done and add butter
its sweet and buttery!

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Post by Charisma » Sun Nov 04, 2007 9:32 pm

Fried corn,

Dump corn in pan
add 1/2 stick butter cut into pieces... salt and pepper
sautee until corn gets golden and yummy!

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Post by Hopeful » Tue Nov 13, 2007 4:13 am

Eggplant Napoleon

½ C finely chopped onion
1 clove garlic, finely minced
2 T olive oil
1 (28oz) can tomato sauce
1 (14.5oz) can Italian stewed diced tomatoes
½ C grated parmesan
1 t parsley
1t sugar
½ t oregano
½ t basil
½ t thyme
½ t salt
¼ t black pepper

1 eggplant
1 C plain bread crumbs
½ C parmesan
½ T garlic powder
½ C flour
4 eggs, beaten
veggie oil

For sauce, cook onion and garlic in olive oil in large saucepan over med heat until onion is tender. Add tomato sauce, tomatoes, parmesan cheese, parsley, sugar, oregano, basil, thyme, salt, and pepper. Stir until well blended. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.

For eggplant, peel and slice into ¼ inch thick slices. In a medium bowl combine bread crumbs, cheese, and garlic powder. Place flour and eggs in separate bowls. Dip each slice of eggplant in to the flour, then the egg, then cover with the bread crumbs. In a large skillet, fry eggplant slices in hot veggie oil until golden brown on both sides. Transfer to paper towels to drain.

To serve, layer eggplant slices with dollops of sauce. YUMMY!

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Post by LadyHawke » Mon Aug 25, 2008 6:19 am

*Original post by Funmumlu*

Chunky Chestnuts
Roast wedges of Butternut Squash drizzled in Olive Oil for 15 mins.
Peel the chestnuts (after nicking the skins and boiling for 2-3 mins).
Throw them in the roasting tin with smoked bacon pieces and fresh sage and more olive oil.
Roast for another 20 mins or so "and serve as a tasty seasonal side dish" - it would have done as a main dish!
Something punchy could be substituted for the bacon if you're doing a veggie version - goats cheese? (like that other recipe?) - capers?

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