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Old November 26th, 2007, 05:57 PM   #1
Kathie Fry
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Default Vegetable Recipes

Share your favorite vegetable recipes here.
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Old November 26th, 2007, 08:36 PM   #2
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Default Baked Sweet Potatoes and Apples

Quote:
Recipe originally posted by pastskater:
BAKED SWEET POTATOES AND APPLES
(6 or more servings)

A cheering winter recipe, and a great side dish for Thanksgiving, it gets its New England character from maple syrup.

4 large sweet potatoes
2 tablespoons non-hydrogenated margarine, melted
1/2 cup maple syrup
2 large apples, peeled, cored, and thinly sliced
Cinnamon
Ground cloves
1/2 cup apple juice
Preheat the oven to 350 degrees.

Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices.

Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top.

Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.
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Old November 26th, 2007, 08:36 PM   #3
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Default Scalloped Corn

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Recipe originally posted by pastskater:
SCALLOPED CORN
4 to 6 servings

Here's a tasty dish that features the classic American crop.

1 tablespoon light olive oil
1 large onion, chopped
1 large green bell pepper, finely diced
2 medium firm ripe tomatoes, chopped
1 1/2 tablespoons unbleached white flour
1/4 teaspoon paprika
A few grains cayenne pepper
1 cup low-fat milk or soymilk
3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen kernels
Salt and freshly ground black pepper
1 tablespoon nonhydrogenated margarine, melted
1 cup soft whole grain bread crumbs

Preheat the oven to 350 degrees.

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.

Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.

Pour the mixture into an oiled shallow oblong baking pan. Quickly toss the melted margarine with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs begin to turn crusty. Serve at once.
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Old November 26th, 2007, 09:32 PM   #4
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Oh wow, thanks Kathie! I never thought skatelog would be the place I could go to find out what to eat lol. You should have a recipes for single folks who dont wanna cook lol.
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Old November 27th, 2007, 02:51 AM   #5
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Originally Posted by Kathie Fry View Post
SCALLOPED CORN
4 to 6 servings

Here's a tasty dish that features the classic American crop.

1 tablespoon light olive oil
1 large onion, chopped
1 large green bell pepper, finely diced
2 medium firm ripe tomatoes, chopped
1 1/2 tablespoons unbleached white flour
1/4 teaspoon paprika
A few grains cayenne pepper
1 cup low-fat milk or soymilk
3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen kernels
Salt and freshly ground black pepper
1 tablespoon nonhydrogenated margarine, melted
1 cup soft whole grain bread crumbs

Preheat the oven to 350 degrees.

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.

Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.

Pour the mixture into an oiled shallow oblong baking pan. Quickly toss the melted margarine with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs begin to turn crusty. Serve at once.


wheres the beef
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Old December 20th, 2007, 12:59 PM   #6
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Cheese with Baked Spinach
Be very careful when cooking spinach that you take it from stove top as soon as it begins to wilt. Spinach cooks down considerably. A lovely holiday dish - both Thanksgiving and Christmas.
· 1 1/2 pounds fresh spinach
· 5 tablespoons butter
· 1 large onion, diced
· 2 garlic cloves, minced
· Salt to taste
· 1/4 pound Emmenthaler cheese, grated
· 1 teaspoon paprika
· 1/8 teaspoon nutmeg
1/4 teaspoon pepper

Wash and drain spinach. Dry well. Cut spinach lengthwise into wide strips. Set aside.
In a large Dutch oven heat butter until it begins to foam. Stir in onion and garlic. Sauté for 2-3 minutes. Add the spinach.
Season with salt. Cover and steam just until spinach begins to wilt. Remove from heat.
Lightly butter an ovenproof casserole. Cover casserole with spinach. Sprinkle with paprika, nutmeg and pepper. Top with grated cheese. Bake in preheated 350°F oven 15 - 20 minutes or until cheese bubbles.
Serves: 4
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Old December 20th, 2007, 01:01 PM   #7
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Whipped potatoes with horseradish

medium potatoes
2 tablespoons butter, melted
Salt and pepper to taste
1/2 cup sour cream
1 tablespoon horseradish
2 teaspoons parsley, minced
Peel and quarter potatoes. Cook in boiling salted water to cover until tender. Drain and mash, adding butter as you mash.
Stir in sour cream, horseradish, and parsley. Season with salt and pepper to taste.
Whip as for mashed potatoes.
Serves: 6 - 8 as side dish
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Old January 4th, 2008, 05:40 PM   #8
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ASPARAGUS & TOMATO BAKE

Ingredients
1 to 1-1/2lb. fresh Asparagus
4 tbsp. butter
5 medium fresh or drained canned tomatoes, diced
3 tbsp. minced onion
3 tbsp. chopped celery
2 tbsp. fresh bread crumbs
2 tbsp. freshly grated parmesan cheese
1-1/2 tbsp. minced fresh basil OR 1/2 - 1 tsp. dried basil
1 to 3 tbsp. granulated sugar
1/2 tsp. salt
1/4 tsp. freshly ground pepper


Directions
Melt butter in 9" by 13" baking dish. Trim and cut asparagus into 2 inch pieces; sprinkle over botton of pan. Or leave spears whole and arrange in a single layer in pan. Top with tomatoes, onion, celery, bread crumbs and cheese. Season with basil and sugar (amount used will depend on acidity of tomatoes). Sprinkle with salt and pepper. Cover and bake 45 minutes at 350 degrees F or until asparagus is tender. Transfer with slotted spoon to serving dish.

Yield: 6-8 servings
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Old January 4th, 2008, 05:42 PM   #9
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CHEESY POTATO BAKE
Ingredients
1 1/3 pounds (4 medium) previously baked or boiled potatoes, sliced 1/4-inch thick
1/2 cup frozen peas
1 cup prepared, pasteurized, processed cheese sauce
2 tablespoons finely chopped green onions
Pepper, to taste
1 pound smoked sausage, cut into 1/3-inch thick slices
1 cup crushed potato chips


Directions
Heat oven to 375°F. Place potatoes and peas in 8-inch square microwave-safe baking dish. Cover, venting one corner. Microwave on HIGH about 3 minutes until potatoes are hot. Mix in sauce, onions and pepper to coat potatoes. Meanwhile, in large nonstick skillet over medium heat, cook and stir sausage about 5 minutes until lightly browned. Drain fat, if necessary. Mix sausage into potato mixture. Sprinkle evenly with potato chips. Bake in center of oven about 10 minutes until hot and top is slightly browned.
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Old January 4th, 2008, 05:43 PM   #10
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ROASTED PARMESAN POTATOES


Ingredients
1 pound potatoes, small round variety, about 14
2 tablespoons fat-free mayonnaise
2 tablespoons scallions, finely chopped
2 tablespoons grated Parmesan cheese
pepper to taste


Directions
Preheat oven to 350 degrees F. Wash potatoes, place on pan and bake for approximately 30 minutes. Mix mayonnaise, scallions, one tablespoon of parmesan cheese and pepper to taste. Remove potatoes from oven and cool. Cut ends off of potatoes to allow them to stand up. Scoop out small portion from top of potato and fill with mayonnaise mixture. Top with remaining parmesan cheese. Return to oven and bake until cheese browns, about 5 minutes. Serve hot or room temperature.

Yield 8 appetizer portions
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Old January 4th, 2008, 05:45 PM   #11
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EGGPLANT PESTO


Ingredients
2 medium Japanese eggplant
leaves from 1/2 bunch basil
1 1/2 tsps. Dijon
1 lemon juiced
1 Tbls Balsamic Vinegar
1/2 tsp salt
pinch black pepper
1 crushed clove of garlic
1/2 cup virgin olive oil


Directions
Lay eggplant on open flames and char until the skin is toasted. Remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor. Take off stem of eggplant and discard. Place eggplant in food processor with the remaining ingredients and blend until smooth. Great on fish, bread and vegetables.
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Old January 5th, 2008, 03:33 PM   #12
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Quote:
Originally Posted by roller_dudette View Post
Oh wow, thanks Kathie! I never thought skatelog would be the place I could go to find out what to eat lol. You should have a recipes for single folks who dont wanna cook lol.

thats called takeout lol,,,,or maybe salad,,,hows the job
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Old January 6th, 2008, 06:28 PM   #13
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TWICE-BAKED POTATO CASSEROLE

6 potatoes, baked, cubed and divided

salt and pepper

1lb. bacon, crisply cooked, crumbled and divided

3 c. sour cream, divided
8-oz pkg. shredded mozzarella
cheese, divided
8-oz pkg. shredded Cheddar cheese, divided
Garnish: 2 green onions, chopped

Place half of potatoes in a greased 13”x9” baking pan; sprinkle with salt and pepper. Top with half each of bacon, sour cream and cheeses: repeat layers.

Bake at 350F degrees for 30 minutes. Sprinkle with onions before serving. Serves 8
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Old January 12th, 2008, 04:21 PM   #14
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HOMEMADE FALAFEL
(in Eygpt they have McDonald's version of the McFalafel) Needless to say

INGREDIENTS:
1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying
PREPARATION:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.



Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.
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Old January 31st, 2008, 12:40 AM   #15
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VEGETABLE CHILI SPLENDOR

Ingredients
Nonstick cooking spray
1-1/4 cups finely chopped zucchini
3/4 cup finely chopped carrot
1 green onion, chopped
1 tsp. bottled minced garlic
2 15-oz. cans hot-style chili beans in chili sauce
2 14 1/2-oz. cans diced tomatoes
1/4 cup ketchup
1 Tbsp. unsweetened cocoa powder
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. bottled hot pepper sauce
1/4 tsp. dried oregano, crushed
1/2 of an 8-oz. tub cream cheese with chive and onion
2 Tbsp. milk
1/2 cup shredded cheddar cheese (2 oz.)
Green onion strips (optional)

Directions
1. Coat an unheated large saucepan with cooking spray; heat over medium heat. Add zucchini, carrot, chopped green onion, and garlic; cook for 2 minutes. Add undrained chili beans, undrained tomatoes, ketchup, cocoa powder, chili powder, cumin, hot pepper sauce, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until desired consistency, stirring occasionally. Season to taste with salt and black pepper.

2. Meanwhile, in a small bowl stir together cream cheese and milk until smooth. Stir in cheddar cheese. To serve, ladle chili into bowls. Spoon some of the cream cheese mixture onto each serving. If desired, garnish with green onion strips. Makes 6 servings
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Old February 2nd, 2008, 08:34 PM   #16
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BAKED CHEESE & TOMATO MACARONI

SERVES 4

INGREDIENTS:

2 C. ELBOW MARCARONI
1 ˝ C. GRATED VEGATARIAN CHEESE
1 C. GRATED PARMESAN CHEESE
4 TBSP FRESH WHITE BREAD CRUMBS
1 TBSP. CHOPPED BASIL
1 TBSP BUTTER OR MARGARINE

TOMATO SAUCE:
1 TBSP OLIVE OIL
1 SHALLOT, FINELY CHOPPED
2 GARLIC CLOVES, CRUSHED
1 LB CANNED CHOPPED TOMATOES
1 TBSP CHOPPED BASIL
SALT AND PEPPER

1. To make the tomato sauce, heat the oil in a saucepan and saute’ the shallots and garlic, for 1 minute. Add the tomatoes and bail, and salt and pepper to taste, and cook over a medium heat, stirring, for 10 minutes.
2. Meanwhile, cook the macaroni in a pan for boiling slated water for 9 minutes , or until almost tender. Drain.
3. Mix both of the cheeses together.
4. Grease a deep, oven proof dish. spoon a third of the tomato sauce into the base of the dish, top with a third of the macaroni, and then a third of the cheeses. Season with salt and pepper. Repeat the layers twice.
5. Combine the bread crumbs and basil and sprinkle over the top. Dot with the butter of margarine and cook in a preheated oven at 375F for 25 minutes, or until the dish is golden brown and bubbling. Serve at once.

Use other pasta shapes, such as penne, if you have them at hand, instead of macaroni.
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Last edited by pastskater; February 7th, 2008 at 10:44 PM.
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Old February 7th, 2008, 10:43 PM   #17
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Ratatouille
serves 4

4 Zucchini (in French: courgettes)
2 Eggplant (in French: aubergines)
4 ripened Tomatoes
3 small Green peppers
1 Medium Red pepper
1 Medium to large Onion or 4 to 5 small fresh onions
2 cloves Garlic
Flat Parsley, chopped
Basil, chopped
Salt
Pepper from the mill
Olive oil for cooking
Preparation

Slice the onion and chop the garlic finely.
Cut the peppers in two and remove the storks, seeds and white fleshy parts, then cut into 1/2 inch squares.
Without peeling them, cube the Aubergines and courgettes to an equivalent size.
Remove the stem and seeds from the tomatoes and cut the flesh into small pieces.
Chop the parsley and basil, keeping a few small leaves as garnish.
Cooking

In a frying pan, sauté the onion, garlic and peppers in olive oil over a brisk heat, stirring frequently. Season with salt and pepper as you go along. When the peppers are 3/4 cooked (they should be nice and crunchy), remove from pan and keep warm.
Sauté the aubergines until they are cooked through and nice and golden. Set aside with the peppers.
Sauté the zucchini.
Add the tomatoes and parsley as the zucchini start to golden, and cook for a further 2 to 3 minutes.
Return the peppers and aubergines to the pan, mix all the vegetables thoroughly and add the basil.
If required, deglaze the pan with a little water and then reduce.
Transfer to a serving dish and garnish parsley and basil leaves.
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Old March 15th, 2008, 03:40 PM   #18
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RED CABBAGE & APPLES ST. PADDY'S DAY

A little sweet, a little sour, this sensational side dish of braised red cabbage and apples is an easy accompaniment to roast turkey that can be made ahead of time and reheated right before dinner.

Ingredients
2 tbsp. (30 mL) vegetable oil
2 medium onions, chopped
1 small head red cabbage, quartered and thinly sliced
2 apples, peeled and coarsely chopped
1/2 cup (125 mL) red wine (any kind)
1/4 cup (50 mL) apple cider vinegar
1 tbsp. (15 mL) sugar
2 tsp. (10 mL) salt
1/2 cup (125 mL) apple jelly
Cooking Instructions
In a large pot or Dutch oven, heat oil over medium heat. Add onions and cook, stirring for 5 minutes, until softened. Add cabbage and cook over medium-low heat, stirring occasionally, for 10 to 15 minutes or until cabbage is thoroughly wilted and softened. Now add apples, wine, vinegar, sugar and salt, lower the heat to low and simmer, covered, for 1-1/2 to 2 hours, stirring once in a while.
Stir in apple jelly, replace the cover on the pot and continue to simmer for another 15 to 20 minutes.
Servings: 8
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Old March 15th, 2008, 04:05 PM   #19
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MIX UP STIR FRY
VARIATIONS INCLUDED (MEAT AS WELL)
Ingredients
2 tbsp. (30 mL) vegetable oil, divided
3/4 lb. (375 g) meat or alternate (choose one or more)
1 medium onion, chopped
1 clove garlic, minced
1 tsp. (5 mL) grated fresh ginger root
4 cups (1 L) vegetable possibilities (choose at least three)
1/2 cup (125 mL) chicken, beef or vegetable broth
2 tbsp. (30 mL) soy sauce
2 tsp. (10 mL) cornstarch
1/2 cup (125 mL) extra bonus ingredient (choose one), optional

Meat or alternate:
Boneless, skinless chicken, cut into strips
Boneless beef stir-fry strips (flank steak, sirloin, top round)
Boneless pork, cut into strips
Raw peeled shrimp

Firm tofu, cut into cubes
Vegetable possibilities:

Green or red peppers, cut into strips
Carrots, thinly sliced
Broccoli, broken into florets (stems sliced)
Zucchini, sliced
Mushrooms, sliced
Cabbage (regular or Chinese), sliced
Bean sprouts, rinsed
Celery, sliced
Snow peas, cut in half
Extra bonus ingredients:
Peanuts, coarsely chopped
Cashews, whole
Sesame seeds, toasted (don't use more than 1 tbsp.)
Crispy Chinese noodles
Cooking Instructions
Before you start cooking, arrange all your ingredients in bowls or on plates so that they're ready to use. Once you begin cooking, it will all go very quickly; you won't have time to chop or cut anything.
In a very large skillet or wok, heat 1 tbsp. (15 mL) of the vegetable oil over high heat. Add your meat choice and stir-fry for 3 or 4 minutes until just cooked through. The amount of time will depend a little on what you're cooking. Remove to a bowl (but don't use the bowl in which you had the raw meat unless you've washed it first).
Add remaining 1 tbsp. (15 mL) oil to the pan. Throw in onion, garlic and ginger and cook, stirring, for about 1 minute. Now begin to add the vegetable possibilities to the pan, beginning with the ones that take the longest to cook (carrots, broccoli stems, etc.) and ending with the ones that cook most quickly (bean sprouts, snow peas). Cook, stirring and tossing for about 2 minutes, then pour in the broth, cover the pan with a lid and let everything steam for 2 or 3 minutes.
In a small bowl, stir together soy sauce and cornstarch.
When the vegetables are tender but still quite crisp, return the meat (or whatever) to the pan, stir and add the soy sauce mixture. Continue to stir-fry for 1 or 2 minutes or until the sauce is thickened and glossy. Transfer to a serving bowl and sprinkle the top with the extra bonus ingredient, if you're using one.
Serve immediately with hot cooked rice or noodles
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Old March 15th, 2008, 04:12 PM   #20
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BAKED ASPARAGUS
Ingredients
2 pounds asparagus
1 tablespoon olive oil
Ľ teaspoon salt
⅛ teaspoon ground black pepper


Cooking Instructions
Heat oven to 475 degrees F. Gently toss asparagus on sided cookie sheet with oil, salt and pepper to combine.
Roast about 20 minutes, or until browned in some areas and fork-tender.
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