Archive for Vegetables

Fried Okra

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Fried Okra
Submitted By: 
Recipe Type: vegetable
 
Ingredients
  • 1½ lbs. fresh okra
  • 1 egg, beaten
  • 2 Tbsp. water
  • 1 C. cornmeal
  • Salt and pepper to taste
  • Oil for frying
Instructions
  1. Wash, trim and cut okra into ½ inch slices.
  2. Mix the eggs and water together and toss okra slices in egg mixture.
  3. Add cornmeal, salt and pepper and mix well so that all pieces are well coated.
  4. Heat the oil in a pan and fry okra until golden brown.
  5. drain on paper towels and serve.

 

Posted in Appetizer, Vegetables, Vegetarian

Kale Chips

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Kale Chips
Submitted By: 
Recipe Type: Snacks
Cook Time: 
Total Time: 
 
Ingredients
  • 1 Bundle of Kale
  • 1 tbsp. olive oil
  • Seasonings
Instructions
  1. Preheat the oven to 350
  2. Wash and completely dry the kale.
  3. Remove the stems from the leaves and tear leaves into small pieces.
  4. Drizzle with olive oil and mix to coat the leaves.
  5. Spread the leaves across a cookie sheet. Make sure that none are touching.
  6. Add whatever seasonings that you like, I use sea salt and garlic powder.
  7. Bake for 10-15 minutes or until leaves begin to turn brown at the edges.
  8. Allow to cool and eat.

 

Posted in Healthy Eating, Snacks, Vegetables, Vegetarian

Zucchini Tomato Casserole

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Zucchini Tomato Casserole
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • 2 med. zucchini, unpeeled, sliced in ¼ inch slices.
  • 1 med. onion, thinly sliced.
  • 1 green bell pepper, sliced.
  • 1 red bell pepper, sliced.
  • 2 tomatoes, sliced.
  • salt and pepper to taste
  • Garlic powder to taste
  • ¼ tsp. basil
  • ¼ tsp. oregano
  • 6 oz. shredded cheddar cheese
Instructions
  1. Preheat oven to 350.
  2. Butter the bottom and sides of a 2 qt. casserole dish.
  3. Arrange zucchini slices in dish.
  4. Top with onion slices, green peppers, red peppers and tomato slices.
  5. Sprinkle the top with herbs.
  6. Top with cheese.
  7. Bake at 350 for 50-60 minutes

 

Posted in Casserole, Healthy Eating, Main Course, Vegetables, Vegetarian

Glazed Baby Carrots

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Glazed Baby Carrots
Submitted By: 
Recipe Type: Vegetables
Serves: 4-6
 
Ingredients
  • ¼ C. butter
  • ¼ C. light brown sugar
  • 16 oz. pkg. baby carrots, cooked
  • 1 oz. packet ranch dressing powder
Instructions
  1. Melt butter and sugar in a large skillet.
  2. Add carrots and seasoning and mix well.
  3. Cook over medium heat until hot and glazed.
  4. Stir frequently.

 

Posted in Side Dish, Vegetables

Creamy Corn Bisque

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Creamy Corn Bisque
Submitted By: 
 
Ingredients
  • 1 medium onion, chopped
  • ¼ cup butter, margarine, or bacon drippings
  • 6 sprigs fresh thyme
  • ½ teaspoon kosher salt
  • ¼ cup flour
  • 3 cups milk
  • 1½ cups heavy cream
  • 2 cans of creamed corn
  • 6 drops Tabasco
  • 1½ teaspoon salt
  • pepper to taste
Instructions
  1. In a large pot, melt the butter or drippings over medium heat. Add the chopped onions and thyme, and ½ teaspoon salt.
  2. Saute the onions over medium heat until soft and translucent but not browned.
  3. Remove the thyme sprigs and throw them away.
  4. Stir in flour and cook over LOW until the mixture begins to bubble and turn a slightly darker color, about 5 minutes.
  5. Stir in the milk and heavy cream and raise the heat back to medium.
  6. Slowly bring the mixture to a soft boil, stirring constantly so the milk doesn’t scald.
  7. Allow the mixture to boil for a few minutes then add in the cans of corn,and remaining ingredients.
  8. Continue to stir until the corn is heated through.

 

Posted in Soups, Vegetables

Stuffed Green Peppers

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Stuffed Green Peppers
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 3 large green peppers
  • 1 C. boiling salted water
  • ½ bl. ground beef
  • 8 oz. can tomato sauce
  • ½ C. bread or cracker crumbs
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 tbsp. onion, chopped
  • 1 can mushrooms, sliced (optional)
Instructions
  1. Heat oven to 350
  2. Remove the top of each pepper and core and wach each.
  3. Cook peppers in the salted water for 5 minutes.
  4. Drain peppers.
  5. mix remaining ingredients.
  6. Stuff the peppers lightly with the mixture.
  7. Stand peppers upright in a small baking dish.
  8. Bake covered for 45 minutes and uncovered for an additional 15 minutes.
  9. Serve with baked potatoes.

 

Posted in Main Course, Vegetables

Sweet-and-Sour Cucumbers

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Sweet-and-Sour Cucumbers
Submitted By: 
Recipe Type: Condiment
 
Ingredients
  • ¼ C. dill, fresh, finely chopped
  • 2 large cucumbers, sliced thin
  • ½ tsp. black pepper
  • 1 tsp. coarse salt
  • 3 tbsp. sugar
  • ½ C. white vinegar
Instructions
  1. Place cucumber slices in a large bowl and sprinkle them with salt.
  2. Toss to coat and let them stand for 15 minutes.
  3. In a separate bowl, combine vinegar, dill, sugar, and pepper and mix until sugar is dissolved.
  4. Drain cucumbers well; pat dry. Add cucumbers to sauce and stir to coat cucumber slices.
  5. Refrigerate for at least 15 minutes. serve cold.

 

Posted in Appetizer, Healthy Eating, Sauces, Vegetables, Vegetarian

Zucchini And Fried Tomatoes

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Zucchini And Fried Tomatoes
Submitted By: 
Recipe Type: Vegetables
 
Ingredients
  • 4-6 small zucchini sliced but don't peel
  • 4-6 tomatoes peeled and cut in half
  • 1 onion diced
  • ¼ c butter
  • ½ grated cheddar cheese
  • salt and pepper to taste
Instructions
  1. In a medium size fry pan, saute onion and zucchini for 5 minutes.
  2. Then add tomatoes.
  3. Cook until tender.
  4. Prior to serving, top with the cheese.

 

Posted in Vegetables

Sweet Baby Carrots

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Sweet Baby Carrots
Submitted By: 
Recipe Type: Sides
 
Ingredients
  • 16 oz baby carrots
  • ½ c butter
  • 3 T honey
  • ½ c brown sugar
Instructions
  1. In a steamer, steam carrots until tender.
  2. In a medium size sauce pan melt butter, honey, and brown sugar.
  3. Pour the carrots in the pan and coat the carrots with the mixture.

 

Posted in Appetizer, Side Dish, Vegetables

Refried Beans

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Refried Beans
Submitted By: 
Recipe Type: Side
 
Ingredients
  • 2 c pinto beans(wash and sort; place beans in a crock pot and cover the beans with about 6 c water and soak overnight with ½ t salt and 1 clove of garlic)
  • ¼ chopped onion
  • 2-3 T bacon grease
  • Monterrey jack cheese grated, or your favorite cheese
Instructions
  1. After the beans have soaked overnight, turn the crock pot on high until the water starts to boil.
  2. Reduce the temperature and maintain a medium boil. I boil these all day long(8-10 hrs) until they start to fall apart. When this starts to happen, remove most of the excess water and reserve in a bowl.
  3. At this point, the beans should mash pretty easy with a potato masher.
  4. After they are mashed, heat bacon grease and saute chopped onion until tender.
  5. Add mashed beans, and fry. If they dry out to fast, you can add some of the leftover juice.
  6. Salt and pepper to taste.

 

Posted in International, Mexican, Side Dish, Vegetables

Deep Fried Zucchini Strips

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Deep Fried Zucchini Strips
Submitted By: 
Recipe Type: Appetizer
 
Ingredients
  • 1 medium zucchini
  • 2 large eggs, beaten
  • 2 T milk
  • ¾ c flour
  • ½ t seasoning salt
  • ¾ c cracker crumb(saltines) or your favorite bread crumbs
  • 2 cups extra virgin olive oil or vegetable oil(for deep frying)
  • 1 pkg Bearnaise sauce mix(Prepare contents of Bearnaise sauce according to package directions or make your own).
Instructions
  1. Wash and trim zucchini(DO NOT PEEL).
  2. Cut zucchini into about 2½” long by ½” thick strips, or ½” thick round slices.
  3. In a medium size mixing bowl, beat eggs and milk until fluffy.
  4. On a plate add flour, seasoning salt and mix well.
  5. On a separate plate, add finely crushed saltine crackers.
  6. With a fork, dip zucchini strips in egg mixture.
  7. Drop into flour mixture and coat all sides well.
  8. Dip again into egg mixture.
  9. Drop into crushed crackers and coat well.
  10. Heat olive oil to 325 F to 350 F in a medium size frying pan or use a deep fryer.
  11. Drop coated zucchini(a few at a time) in the hot oil and cook until lightly browned, about 2 minutes, turning once,(DO NOT OVERCOOK).
  12. Zucchini should be crunchy.
  13. Serve immediately with Bearnaise Sauce as a dip.

 

Posted in Appetizer, Vegetables

Black Beans

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Black Beans
Submitted By: 
Recipe Type: Vegetable
Prep Time: 
Total Time: 
 
Ingredients
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 t ground cumin
  • 1 can black beans, rinsed and drained
  • 1⅓ c tomato juice
  • ½ t salt
  • 2 T fresh chopped cilantro
Instructions
  1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
  2. Add beans, tomato juice, and salt.
  3. Continually stir until heated through.
  4. Just before serving stir in the cilantro.

 

Posted in Appetizer, International, Mexican, Vegetables, Vegetarian

Asparagus With Creamy Mustard Sauce

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Asparagus With Creamy Mustard Sauce
Submitted By: 
Cuisine: Vegetarian
Prep Time: 
Total Time: 
 
Ingredients
  • 1 c sour cream
  • 2 t sugar
  • 2 T red wine vinegar
  • ¼ c dijon mustard
  • ⅛ t crushed red pepper (optional)
  • salt and pepper to taste
  • steamed asparagus
Instructions
  1. In a bowl, combine all ingredients.
  2. Mix well.
  3. Season with salt and pepper.
  4. Drizzle over chilled steamed asparagus.

 

Posted in Appetizer, Side Dish, Vegetables, Vegetarian

French Vegetable Salad

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French Vegetable Salad
Submitted By: 
Recipe Type: Salad
 
Ingredients
  • 1 can white corn, drained
  • 1 can peas, drained
  • 1 can french green beans, drained
  • 1 medium bell pepper
  • 1 small red pepper
  • ½ C. onion
  • 1 C. celery, chopped
  • ⅓ C. oil
  • ½ C. vinegar
  • ⅓ C. sugar
Instructions
  1. Mix all ingredients together and cover.
  2. Allow to marinate overnight in the refrigerator.

 

Posted in Salads, Side Dish, Vegetables, Vegetarian

Cucumbers in Sour Cream Sauce

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Cucumbers in Sour Cream Sauce
Submitted By: 
Recipe Type: Vegetables
 
Ingredients
  • 3 medium cucumbers, peeled and sliced thin
  • ½ C. sour ream
  • 2 tbsp. vinegar
  • 1 tsp. sugar
  • ½ tsp. salt
  • ½ tsp. pepper
Instructions
  1. Layer the cucumber slices n the bottom of a casserole dish and cover with 3 C. cold water and 1½ tsp. salt.
  2. Chill until cold, drain and rinse in cold water.
  3. Blend sour cream, vinegar, sugar and salt and pepper.
  4. Fold the sauce into the cucumber slices.

 

Posted in Appetizer, Sauces, Side Dish, Vegetables
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