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Thread: Need vegetable ideas

  1. #1
    Cook Chatty Cathy is offline Master Chef
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    Default Need vegetable ideas

    I do not know why but it seems like I just get so burnt out on ideas for veggies. Does anyone else have this predicament?

    Like tonight for instance it's Baked Sweet Potatoes and Collard Greens, night before Steamed Asparagus, and Tomato Salad. But for some darn reason I want to just get some fresh ideas.......Like some kind of veggies you don't get alot of. IDK....anyone got any ideas why I am feeling this BLAH feeling over having the same ole' veggies over and over again? I use different cooking techniques, and recipes, (& spices) to prepare them, but I just feel in a rut here. And I love vegetables!

    Got the veggie blues, CCCathy

  2. #2
    Mama Mangia's Avatar
    Mama Mangia is offline Master Chef
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    Well Cathy - I have tons of recipes for veggies - any veggies in particular????

    CURRIED OKRA WITH CHICKPEAS AND TOMATOES

    1 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed)
    1 1/2 tablespoons vegetable oil
    1 medium onion, chopped
    2 garlic cloves, finely chopped
    4 teaspoons finely chopped peeled fresh ginger
    2 teaspoons curry powder
    1 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice
    1 (19-oz) can chickpeas, drained and rinsed (2 cups)
    2/3 cup water
    3/4 teaspoon salt
    1/4 teaspoon black pepper
    Accompaniment: cinnamon-spiced rice or basmati rice



    If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.

    Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

    Makes 4 main-course or 6 side-dish servings.


    Asparagus Au Gratin


    (6 servings)

    4 tbsp butter
    1/4 cup flour
    1-3/4 cups chicken stock
    1/4 cup half-and-half cream
    3/4 cup grated Cheddar cheese
    1/4 cup grated Parmesan cheese
    Salt and freshly ground pepper to taste
    36 hot, freshly cooked asparagus spears


    In saucepan, melt butter, add flour and stir with wire whisk until blended. Meanwhile, bring chicken stock and half-and-half to a boil and add all at once to the butter-flour mixture, stirring vigorously with whisk until sauce is thickened and smooth. Add the Cheddar, Parmesan, salt and pepper and stir until cheeses melt.

    Place alternate layers of sauce and asparagus in buttered casserole, ending with a layer of sauce. Sprinkle with additional Parmesan cheese and brown quickly under preheated broiler or bake in preheated 450F oven for 5 minutes.

  3. #3
    Mama Mangia's Avatar
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    Cathy - here's a few more to look at -

    are you looking for anything special??


    Asparagus with Parmesan Butter

    1 pound asparagus, ends trimmed
    3 tablespoons butter, room temperature
    1/2 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
    1 tablespoon chopped fresh basil or 1 teaspoon dried
    1 large garlic clove, chopped
    1 1/2 teaspoons fresh lemon juice


    Cook asparagus in large pot of boiling salted water until just
    crisp-tender, about 3 minutes. Drain well. Arrange asparagus on
    broiler-proof platter. Preheat broiler. Beat butter in medium bowl
    until fluffy. Beat in cheese, basil, garlic and lemon juice. Season
    to taste with salt and pepper. Drop butter mixture by teaspoonfuls
    over asparagus.

    Broil asparagus until topping browns, watching closely to avoid
    burning, about 3 minutes. Serve hot.


    Artichoke Souffle

    6 Tbs mild salsa
    1/4 C grated Parmesan cheese
    1 C shredded sharp Cheddar
    16 oz light sour cream
    1 can artichokes hearts, chopped
    1 C shredded Monterey Jack
    10 large eggs
    parsley sprigs (opt)

    Spray 6 oz ramekins with butter flavored PAM. Spread 1 TBS salsa in the bottom of each dish. Distribute chopped artichokes evenly in each of 6 dishes. Sprinkle Monterey Jack & cheddar cheese over each. Place the eggs & sour cream in blender container and blend until smooth. Pour the egg mixture over the cheeses. Bake uncovered in a 350 oven for 30-40 minutes or until set. May be made ahead of time: leave overnight in the refrigerator or freeze uncooked. Remove from freezer the night before cooking to aid in thawing. (Substitutions for Artichokes: sausage and cooked onions; frozen spinach, thawed, and cooked crumbled bacon; cubed ham and cooked chopped onions)


    Garlic-Sauteed Artichokes

    2 large artichokes (about 1 lb. each)
    3 cloves garlic, chopped
    2 Tbs. butter
    Directions

    Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.

    Melt the butter in a large skillet over medium heat. Add the garlic, and sauté for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Sauté for about 5-10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 C. of water, cover, and let steam for 15-20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

    Yield: 4 servings



    Creamed Beets

    2 tablespoons vinegar
    2 tablespoons butter
    Salt and pepper to taste
    1 tablespoon water
    1/3 cup sour cream
    12 small cooked or canned beets

    Heat vinegar, butter, salt, pepper and water almost to the boiling
    point. Add sour cream and beets. Heat slowly until beets are hot.
    Serve immediately.

    Yields 6 servings.



    WARM BEETS WITH ONIONS AND MARJORAM

    6 small beets (about 12 oz.)
    1 large firm yellow or red tomato, sliced, juiced, cut into ½-inch strips
    3 sweet onions, thinly sliced and halved, separated
    ¼ c. olive oil
    Salt, pepper
    Pinch of sugar
    1 ½ T. chopped fresh marjoram or tarragon leaves

    Boil beets until tender. Cut into bite-sized pieces. Toss ingredients. Serve warm or at room temp - not chilled.


    Broccoli Au Gratin

    1 1/2 lbs. broccoli
    1 can condensed Cheddar cheese soup
    1/4 c. milk
    1 c. Bisquick
    1/4 c. firm margarine

    1. Bring 1 inch of salt water to boiling; add broccoli. Cook until stems are tender 12 to 15 minutes; drain.

    2. Arrange broccoli in ungreased baking dish. Heat oven to 400 degrees.

    Beat soup and milk with hand beater until smooth; pour over broccoli. Mix remaining ingredients until crumbly, sprinkle over cheese sauce. Bake until crumbs are very light brown, about 20 minutes.



    BROCCOLI PIE

    SERVES 6

    1 large onion, chopped
    3 T. vegetable oil
    4 eggs, lightly beaten
    4 c. broccoli, cooked and chopped
    2 c. (8 oz.) shredded mozzarella
    1 lb. Ricotta cheese
    1/3 c. grated Parmesan cheese
    ¼ t. salt
    Dash nutmeg
    Single pastry shell - 9-inch pie

    Preheat oven to 350* F. Line pie dish with pastry. Saute onion in oil until tender, about 5 minutes. Combine with eggs, broccoli, cheese, salt and nutmeg. Pour into pie shell; bake 50 to 55 minutes or until knife inserted near center comes out clean.



    Creamy Broccoli and Cheese

    1 (1 ounce) package Hidden Valley Ranch Dressing mix
    1 (8 ounce) package cream cheese
    3/4 cup milk
    1 pound broccoli, cooked and drained
    1/2 cup shredded sharp cheddar cheese

    In a blender, combine dressing mix, cream cheese and milk. Pour over broccoli in 9" baking dish; stir well. Top with cheese. Bake at 350 degrees for 25 min or cheese is melted.


    Brussels Sprouts with Caraway Seeds
    (6 servings)

    1-1/2 lbs (1 quart) Brussels sprouts
    Chicken stock
    3 tbsp butter
    2 tsp caraway seeds
    1/4 tsp salt
    1/8 tsp ground pepper


    Wash Brussels sprout, trim off tough outer leaves and cut a small cross in bottom of each.

    Pour chicken stock to a depth of 1 inch in saucepan. Bring stock to a boil and add sprouts. Return to the boil, cover and simmer 5 to 10 minutes, or until just tender. Drain and add remaining ingredients. Toss lightly and serve at once.

    BABY CARROTS WITH HORSERADISH SAUCE
    Serves: 6

    10 Ounce package fresh or frozen baby carrots
    2 Cup water
    2 Tblsp grated onion
    2 Tblsp prepared horseradish
    1 Cup mayonnaise
    1/2 Tsp. salt
    1/4 Tsp. freshly ground pepper
    1/4 Cup cracker crumbs
    2 Tblsp butter, cut into small pieces
    paprika

    Cook carrots in water until tender. Drain carrots, reserving 1/4 cup liquid. Combine reserved liquid with next 5 ingredients. Preheat oven to 375 degrees. Place carrots in lightly greased 8 inch square baking dish. Pour sauce over top. Sprinkle with cracker crumbs; dot with butter. Sprinkle with paprika. Bake 14 to 20 minutes or until heated through.



    JULIENNED ORANGE CARROTS

    5 c. water
    2 pkgs. (10 oz. each) julienned carrots
    ¼ c. butter or margarine
    4 t. fresh orange juice
    1 t. grated orange rind
    1 t. salt
    ¼ t. ground red pepper

    Bring 5 c. water to a boil in a 3-qt. saucepan; add carrots, return to boil. Cook until tender; drain. Melt butter, add carrots, juice and remaining ingredients, tossing to combine. Cook to heat through.



    Creamed Carrots Recipe

    8 medium carrots (1 pound), cut into 1/4 inch slices
    1/4 cup chopped onion
    1 cup Basic White Sauce
    2 tablespoons butter or margarine
    2 tablespoons minced fresh parsley
    1/2 teaspoon salt
    1/4 teaspoon pepper

    1. In a saucepan, bring 1 inch of water to a boil.

    2. Place carrots and onion in a steamer basket over the boiling water; cover and steam for 8-10 minutes or until crisp-tender.

    3. Remove basket; drain liquid and return vegetables to the pan. Add white sauce, butter, parsley, salt and pepper; heat through.

    Serves: 4

  4. #4
    Mama Mangia's Avatar
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    Cauliflower Mornay
    (6 servings)

    1 large cauliflower, cut into flowerets
    1/4 cup butter
    2 tbsp flour
    1 cup chicken stock
    1 cup cream
    salt and freshly ground white pepper
    2 egg yolks, lightly beaten
    2 tbsp grated Parmesan cheese


    Cook cauliflower in salted water until just tender. Drain well. Turn into hot serving dish or casserole.

    While cauliflower is cooking, make a sauce of 2 tbsp butter, flour, stock and cream. Season with salt and pepper to taste.

    Mix egg yolks with bit of sauce and add, stirring, to the sauce. Add cheese and remaining butter. Mix until cheese has melted.

    Serve over cauliflower; or use a heatproof casserole, sprinkle top with extra grated cheese, and broil to a golden brown.


    Creamy Cauliflower Bake

    1 head cauliflower (about 1-1/2 pounds)
    1 small onion, chopped (1/3 cup)
    2 tablespoons butter or margarine
    2 tablespoons all-purpose flour
    1/4 teaspoon salt
    1/8 to 1/4 teaspoon pepper
    Dash ground red pepper
    1 cup half-and-half, light cream, or milk
    1/2 cup shredded cheddar or American cheese (2 ounces)
    1/4 cup slivered almonds
    2 tablespoons snipped parsley

    Directions
    1. Wash cauliflower and remove leaves and woody stem. Break into
    flowerets. (You should have about 4 cups.) In a medium saucepan cook
    cauliflower, covered, in a small amount of boiling salted water for 5
    minutes. Drain.

    2. In the same saucepan cook onion in margarine or butter until onion is
    tender but not brown. Stir in the flour, salt, pepper, and ground red
    pepper. Add half-and-half, light cream, or milk all at once. Cook and
    stir over medium heat until thickened and bubbly. Add cheese, stirring
    until cheese melts. Stir in cooked cauliflower. Transfer mixture to a
    1-quart casserole. Sprinkle with almonds.

    3. Bake in a 350 degree F oven about 15 minutes or until heated through.
    Sprinkle the top with the snipped parsley. Makes 4 servings.



    CRUNCHY CELERY

    4 c. celery, sliced 1/4" thick
    1 (101/2 oz.) can condensed celery soup
    1/2 c. milk
    3/4 c. chopped pecans
    1/2 c. melted butter
    2 c. crushed Ritz crackers

    Blend soup and milk, add pecans and celery. Mix. Place in greased 11/2 qt. casserole dish. Combine melted butter and crackers. Sprinkle on celery mixture. Bake at 350* F. for 45 minutes.
    (Serves 8 to 10 as side dish).


    BAKED CHILE CHEESE CORN

    4 cups fresh corn kernels or frozen, thawed and drained
    1 cup grated Cheddar cheese
    1 (8 oz.) pkg. cream cheese at room temperature
    1 (7 oz.) can diced green chiles
    2 teaspoons chile powder
    2 teaspoons cumin

    Preheat oven to 350°F. Butter 1 1/2 quart baking dish or cast iron
    skillet. Mix all ingredients in a large bowl until well combined. Transfer
    to prepared dish. Bake until bubbling, about 30 minutes.



    Fried Corn

    6 ears corn
    1/4 cup bacon drippings or vegetable oil
    2 Tbsp. all-purpose flour
    1 Tbsp. sugar
    1 c. water
    1/4 c. milk
    Salt and pepper to taste

    Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernel off. (This is called cream-style cutting.) Scrape juice out of corncob into the corn. Heat drippings in large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to boil, stirring constantly. Cover; reduce heat and simmer until corn is tender, about 20 to 25 minutes. If necessary, add a little hot water. Yields 4 servings.

    Baked Scalloped Corn

    2 cans kernel corn
    2 cans creamed corn
    4 eggs
    1/2 c. milk
    Salt and pepper to taste
    1 tsp. onion powder
    Crackers
    1/2 c. butter

    In large casserole dish on bottom, put one can of regular corn, on top of that, one creamed corn. Crush a layer of crackers, then second can kernel corn and second creamed corn.

    Mix together eggs, milk, salt, pepper and onion powder; pour on top of corn. Push holes through with fork to let mixture seep through corn. Put large layer of crackers on top. Heat butter; pour on top. Bake for 1 hour at 400 degrees.



    Corn/With Bacon and Sour Cream

    Preheat oven to 425

    1/4 lb. of bacon fried and drained on paper towel
    1 medium onion chopped
    4 T. of flour
    2 t. of salt
    2 cans of ( whole kernel) corn drained

    Fry bacon and set aside reserving greese. Saute onions in 4 T bacon greese. Add the flour and salt. Dump in corn and sour cream. 9We use a little extra sour cream just because we like it.)
    Bake at 425 for 45 min. Then crumble the bacon on top before serving.



    JALAPENO CORN

    2 (15 oz) cans whole kernel corn, well drained
    1 (8 oz ) package cream cheese
    3 Tbsp butter or margarine
    1-2 large jalapenos, seeded and diced

    Melt cream cheese and butter in a microwave safe casserole dish (or on stovetop). Add diced jalapenos and cook for 1-2 minutes, covered. When jalapenos are just starting to get tender, add corn; mixing until well coated. Heat thoroughly before serving to combine flavors. Works well served at room temperature. Doesn't freeze well but will keep for a couple of days, covered, in the refrigerator. If you want it even spicier, don't take out the jalapeno seeds. Makes a great side dish. Goes well with beef, pork, or chicken dishes.

    Wild West Corn

    8-oz. pkg. cream cheese
    1/2 cup milk
    4 oz. can green chilies, diced
    1 tsp. salt
    2-oz jar pimentos, drained
    2 cans whole kernel corn, drained

    Melt cream cheese and milk, stirring constantly. Add remaining ingredients. Pour into buttered 1-1/2 qt. casserole. Bake at 350 degrees for 30 minutes uncovered.



    CUCUMBER RINGS

    2 lg. cucumbers, thinly sliced
    4 (4 oz.) cans pimientos, drained and sliced
    2/3 c. vegetable oil
    1/4 c. white wine vinegar
    1/2 tsp. salt
    2 c. sour cream

    Mix together cucumber and pimiento strips. Shake oil, vinegar and salt together. Pour over cucumbers and chill 1 hour. Drain well. Just before serving, blend with sour cream. Chopped green onion tops may be added while cucumbers are marinating, if desired. Serves 12.



    FRIED CUCUMBERS

    1 large egg
    1 cup milk
    2 cucumbers
    2 cups cracker crumbs, finely crushed
    Butter or vegetable oil
    Salt and ground black pepper

    Beat the egg and add the milk. Peel and slice the cucumbers, and dip them into the cracker crumbs. Lay the cucumber slices out to dry a little, then dip them into the egg mixture and then again into the cracker crumbs. Fry them in butter or vegetable oil until golden brown, drain on paper towels, and season with salt and pepper to taste.



    Krispy Roasted Endives

    About 1/4 c. extra virgin olive oil ...a little butter optional at the end
    8 Belgian endives, halved lengthwise
    Salt and freshly ground black pepper
    2 shallots...minced
    2 garlic cloves....minced
    1/2 red bell pepper ....minced
    1/4 c. finely chopped prosciutto or ham
    1 1/2 c. fresh breadcrumbs
    Romano cheese grated optional at the end

    Pre-heat oven to 450 degrees. Use some of the oil to lightly grease a baking dish large enough to hold the endives in a single layer

    Arrange the endives in a single layer in the prepared baking dish and brush with some of the oil.
    Sprinkle generously with salt and pepper.

    Roast for 20 to 25 minutes until tender and lightly brown. Remove the baking dish from the oven and preheat the broiler.

    Meanwhile... heat 2 T. of the oil in a large saute pan. Add the shallots-garlic-bell pepper-prosciutto...saute until softened and fragrant...about 5 minutes. .... Stir in the breadcrumbs and sute until lightly colored...an additional 2 minutes. season to taste with salt and pepper.

    Cover the endives with the crumb mixture.....drizzle with any remaing oil or use butter here

    Place the baking dish under the broiler just long enough to crisp the top...2 to 5 minutes.

    Watch carefully and don't let the crumbs burn.

    Serve immediately.

    Option when serving add: Generously Romano grated cheese over the top.

    Serves 6 to 8

  5. #5
    Mama Mangia's Avatar
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    EGGPLANT FINGERS

    2 (1 lb.) egg plants
    Oil for deep fat frying
    2 c. milk
    2 c. flour
    2 1/2 c. fresh breadcrumbs
    Powdered sugar

    Peel egg plants and cut into 1/2 inch strips. Heat oil to 375 degrees. Dip egg plant into milk, then flour, milk again then breadcrumbs. Deep fry, drain completely until no trace of oil appears on paper towel. Serve with powdered sugar.


    Eggplant Rolls

    1 medium eggplant
    6 tbs. extra virgin olive oil
    salt, pepper
    8 slices Mozzarella
    flour
    8 fresh basil leaves

    Cut 6 thin slices of the eggplant, leaving the skin on. Salt lightly and let sit for 1/2 hour to draw out the water, and then wash the eggplant slightly and pat dry with paper towel.

    Dust eggplant with flour and brown both sides in a saucepan with olive oil. Remove eggplants from pan and top each with a slice of Mozzarella and basil leaf, salt and pepper and roll to form a roll. Place in pot, sprinkle with oil and pepper, and put in a low heat (325 degrees), preheated oven for about 5 mins, just until cheese melts and the flavors are blended.


    Fennel Au Gratin
    (4 servings)

    1 large head of fennel, or 3 small
    5 tbsp butter
    3 tbsp flour
    1-1/2 cups milk
    1/2 tsp salt
    1/4 tsp freshly ground pepper
    1/4 cup grated Parmesan cheese
    1/2 cup soft fresh bread crumbs

    Preheat oven to 375 F.

    Wash fennel, trim it and cut it into 1-inch lengths. Steam fennel over boiling water for about 10 minutes, or until barely tender.

    Melt 3 tbsp of butter, blend in flour, and gradually stir in milk. Season with salt and pepper and bring to a boil, stirring. Add cheese and stir to melt.

    Spread half of crumbs over bottom of a greased shallow 1-quart casserole. Place steamed fennel pieces over top and pour sauce over all. Top with remaining crumbs and dot with remaining butter.

    Bake for 20 minutes, or until bubbly hot.

    Variation

    Endive Au Gratin

    Pour boiling water over 8 heads of endive, add salt to taste, cover and cook until almost tender, about 20 minutes. Proceed with step 3 as for fennel above.



    Fennel Polacka (Polish Style)

    4 sm. fennel
    1/4 l. white wine
    4 T. butter
    2 T. bread crumbs
    white pepper

    Slice the fennel and steam in white wine and a little salt until al dente. Serve on a warmed platter, melt butter and mix with the crumbs and pepper. Spoon over fennel. Garnish with fennel green.



    Green Bean Medley

    1 Lb green beans
    4-5 carrots, sliced
    6 potatoes
    1 med onion
    juice of 1 lemon
    olive oil
    salt and pepper to taste
    fresh parsley


    Use fresh veggies. Cut and cover with water. Cook about 15 minutes or until tender but not mushy. Drain and add lemon juice and olive oil. Sprinkle with fresh snipped parsley


    Herbed Green Beans
    (4 servings)

    1 lb fresh green beans, cut into 1-inch lengths
    4 tbsp butter
    1/4 cup minced onions
    1/2 garlic clove, minced
    1/4 cup minced celery
    3/4 tsp salt
    1/4 tsp rosemary
    1/4 tsp basil

    Soak green beans in cold water for 15 minutes.

    Melt butter in a 1-1/2 quart saucepan. Saute onions, garlic and celery in it until tender.

    Add drained beans, cover, and cook over low heat for 15 to 20 minutes. Add seasonings.



    Country Green Beans

    1 lb. fresh green beans, trimmed
    1/4 cup chopped onion
    1/4 cup chopped fully cooked ham
    1/4 cup butter or margarine
    1/4 cup water
    1 garlic clove, minced
    1/2 tsp. salt
    1/4 tsp. pepper

    In a medium saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.


    Wilted Dandelion Greens
    Serves 3 to 4.

    4 cups coarsely shredded dandelion greens
    4 strips bacon, diced
    3 Tbsp mild vinegar
    2 tsp sugar
    1/2 tsp salt
    Dash of freshly ground pepper
    1/4 tsp dry mustard


    Tough roots or stems should be removed from the greens before shredding them. Place the greens in large bowl.

    Cook bacon until crisp. Add remaining ingredients to the bacon and fat and heat, stirring, until sugar has dissolved.

    Pour mixture over the dandelion greens and toss well.

    VARIATION - Wilted Lettuce

    Prepare as above, substituting for dandelion greens an equal quantity of lettuce cut into bite-size pieces.



    Baked Onions

    1/3 cup honey
    1/4 cup butter
    1/2 tsp salt
    6 large onions, sliced

    Preheat oven to 425 degrees.

    In 1-quart saucepan over medium heat, heat honey, butter and salt.

    In greased 13 x 9 inch baking dish, arrange onions; pour honey-butter mixture evenly over onions.

    Bake 45 minutes or until onions are fork-tender and golden brown in color.


    Onions Au Gratin
    (4 servings)

    1 lb small while white onions, or large onions sliced
    2 tbsp butter
    2 tbsp flour
    1/2 cup cream or milk
    salt and freshly ground pepper to taste
    1/4 cup chopped parsley
    1 cup coarse breadcrumbs, buttered, or 1/4 cup grated Parmesan cheese


    Peel onions and boil them in lightly salted water until just tender. Drain well, reserving 1/2 cup cooking liquid.

    Melt butter in saucepan, add flour and blend with wire whisk. Meanwhile, bring cream to a boil and add all at once to the butter-flour mixture, while stirring vigorously with the whisk. Add the reserved cooking water, salt, pepper and parsley.

    Add onions to the sauce and turn the mixture into a casserole. Sprinkle with buttered crumbs or grated cheese, or mixture of both.

    Brown under preheated broiler or, if the dish has been prepared ahead, bake uncovered in a preheated 375 F oven until heated through and brown on top.

    Variation:

    Vegetables Au Gratin

    Substitute any cooked vegetables such as peas, spinach or celery or a mixture of vegetables for part of the onions.



    Italian Spinach
    (4 servings)

    3 lbs spinach, well washed and trimmed
    1 tbsp butter
    1 tbsp olive oil
    1 garlic clove, finely chopped
    salt to taste
    1/4 tsp cayenne
    coarsely grated Parmesan cheese


    Cut spinach into coarse shreds. Plunge into boiling salted water to cover and parboil 30 seconds. Drain well and place in baking dish.

    In skillet heat butter and olive oil. Add garlic, salt, and cayenne and cook over low heat 5 minutes. Combine oil mixture with spinach and sprinkle with cheese and additional butter, melted. Brown quickly under a broiler.



    Baked Spinach and Cheese
    Servings: 6

    1 lb cottage cheese
    3 eggs, beaten
    1/4 cup butter, melted
    1/4 lb Swiss cheese, grated
    10 oz package frozen chopped spinach, thawed and squeezed
    3 Tbsp flour

    1. Preheat the oven to 350F degrees. Butter a 1-1/2 quart casserole.

    2. Combine the cottage cheese, eggs, butter and Swiss cheese in a large
    mixing bowl.

    3. Add the spinach and flour and blend thoroughly.

    4. Transfer the quiche mixture to the prepared casserole. (The pudding
    may be prepared 6 to 8 hours in advance up to this point and
    refrigerated. Return to room temperature before baking.) 5. Bake for
    60 minutes until the custard sets. Let cool for 10 minutes before
    cutting into portions and serving


    HONEY-KISSED VEGETABLES

    2 1/4 cups acorn squash, pared, seeded and cut into chunks
    1 turnip, pared and cut into chunks
    1 cup julienned carrots
    1 small onion, halved and quartered
    1/4 cup honey
    2 tablespoons margarine, melted
    1 teaspoon grated orange peel
    1/4 teaspoon ground nutmeg

    Steam squash, turnip, carrot and onion over water in covered skillet about 5 minutes or until tender. Drain. Combine honey, margarine, orange peel and nutmeg. Drizzle over vegetables and toss; serve.


    Italian Veggies

    1 teaspoon salt
    1 medium eggplant, cubed
    2 medium zucchini, sliced 1/2 inch
    1 large onion, sliced thinly
    12 ounces fresh mushrooms, sliced
    1 tablespoon olive oil
    4 plum tomatoes, sliced 1/4 inch thick
    1 1/2 cups mozzarella cheese, shredded
    2 cups tomato sauce
    1 teaspoon oregano
    salt and pepper, to taste

    Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the crock-pot, layer 1/3 of the vegetables, 1/3 of the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover; cook on low 6 to 8 hours.


    VEGETABLES GRATIN
    SERVES 6

    1 head cauliflower, cut into florets
    1 bunch broccoli, cut into florets
    8 oz. baby carrots, halved lengthwise
    1 red bell pepper, cut in strips
    2 T. butter
    4 oz. Alpine Lace cheese, shredded
    ½ c. Italian-seasoned bread crumbs
    1 t. salt
    ½ t. oregano
    ½ t. garlic powder
    ¼ t. pepper

    Boil 4 qts. water; add broccoli, cauliflower, carrots and pepper; reduce heat; cook 5 minutes. Drain. Place in greased casserole. Process remaining ingredients. Sprinkle over veggies. Broil 5 minutes or until browned.



    CREAMED VEGETABLES

    2 lb. sliced carrots, onions, asparagus, new potatoes or peas
    1/4 c. butter
    1/4 c. flour
    1/2 c. reserved vegetable liquid or water
    1/2 c. light cream or milk
    1 tsp. sugar
    1/4 tsp. pepper

    Cook fresh or frozen vegetables following instructions on packages or until done. In sauce pan, melt butter on low heat, about 2 minutes. Add flour, stirring until smooth. Gradually blend in water or reserved liquid and cream; cook until thickened on low heat. Add sugar and pepper. Add cooked vegetables to cream sauce. Combine gently. Makes 6 to 8 servings.

  6. #6
    Jafo232's Avatar
    Jafo232 is offline Master Chef
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    There is always Grilled Ratatouille:

    Jeffs Recipes » Jeffs Grilled Chicken Ratatouille

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    Cook Chatty Cathy is offline Master Chef
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    Thanks a million Mama for the wonderful recipes, you've given me ideas I needed so much. It's funny how we just get "stuck" sometimes. And it's not like there are 1000's of veggies, we seem to have the same ones just prepared differently. I love the beet recipes, and the "honey-kissed vegeatbles" recipe sounds wonderful, I also adore eggplant. I am going to copy these and keep!

    You're terrific for sharing! CCCathy

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    Mama Mangia is offline Master Chef
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    Cathy - just tell me what veggies you prefer over others - I've got tons and tons more!

    Mama

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    Cook Chatty Cathy is offline Master Chef
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    Dear Mama,

    I am a lover of almost all vegetables. I have not found endive here where I live, but almost all others are available.

    I can not say I have favorites, as they are all favorites! I adore avacado's and tomatoes best of all I guess, if I had to pick. I prefer both raw of-course! So that leaves me with salads & incorporating them into the salad somehow, which gets BORING at times! I guess if I had to pick least favorites I would say corn and brussel sprouts (although members in my faimily love them).

    I love the diversity in your recipes and the range of veggies included. I will take any you wish to share, as they are all welcomed.

    Thank you very much, Cathy

  10. #10
    Cook Chatty Cathy is offline Master Chef
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    Hi MamaM,

    I am wondering what the Alpine Lace cheese is and what I could substitute for it in case I can not find it, I often have a hard time finding some varieties of cheeses here where I live. I am going to make the vegetable au gratin tomorrow, and just need to know.

    Thank you, CCCathy

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