Vegetable Lasagna with Tomato Basil Sauce
June 24, 2010 by Firehouse Chef
Filed under Baked, Buffet, Casserole, Dinner, Easy, Easy Vegetable Recipes, Lunch, Main Course, New Recipe, New Vegetable Recipes, Sauce, Supper
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Vegetable Lasagna with Tomato Basil Sauce - This scrumptious, cheese and vegeatble lasagna recipe comes with its own homemade sauce recipe as well! Fresh sliced vegetables, four different cheeses, and a tasty tomato basil sauce, layered with hearty lasagna noodles. A traditional Italian dish, we removed the meat to make this delectable vegetable lasagna.
Prep Time: 15 mins |
Ingredients to make Vegetable Lasagna with Tomato Basil Sauce
Tomato-Basil Sauce
.2tablespoons olive oil
.4medium carrots, thinly sliced
.3medium zucchini, thinly sliced
.6ounces spinach leaves, washed, stemmed and torn in bite-size pieces
.1/4teaspoon salt
.1/4teaspoon black pepper
.1egg
.3cups ricotta cheese
.1/2cup plus 2 tablespoons grated Parmesan cheese, divided
.12uncooked lasagna noodles
.1-1/2cups (6 ounces) shredded mozzarella cheese
.1-1/2cups (6 ounces) shredded Monterey Jack cheese
.1/2cup water
.Belgian endive leaves, Bibb lettuce leaves and fresh basil sprigs (optional)
Directions to make Vegetable Lasagna with Tomato Basil Sauce
Prepare Tomato-Basil Sauce. Heat oil in large skillet over medium heat until hot. Add carrots; cook and stir 4 minutes. Add zucchini; cook and stir 8 minutes or until crisp-tender. Add spinach; cook and stir 1 minute or until spinach is wilted. Stir in salt and pepper.
Preheat oven to 350°F. Beat egg in medium bowl. Stir in ricotta cheese and 1/2 cup Parmesan cheese.
Spread 1 cup Tomato-Basil Sauce in bottom of 13X9-inch baking pan; top with 4 uncooked lasagna noodles. Spoon 1/3 of ricotta cheese mixture over noodles; carefully spread with spatula.
Spoon 1/3 of vegetable mixture over cheese. Top with 1 cup Tomato-Basil Sauce. Sprinkle with 1/2 cup each mozzarella and Monterey Jack cheeses. Repeat layers 2 times beginning with noodles and ending with mozzarella and Monterey Jack cheeses. Sprinkle with remaining 2 tablespoons Parmesan cheese
Bake lasagna 1 hour or until bubbly. Uncover. Let stand 10 to 15 minutes. Cut into squares. Garnish, if desired.
Baby Carrots & Onions In Irish Cream
April 15, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Vegetable Recipes, Side Dish, Vegetable
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Baby Carrots & Onions In Irish Cream - This pleasant sweet recipe for creamy carrots and onions, is an ideal side dish for any meal. The fresh, colorful vegetables are first steamed them mixed with rich irish cream, for a delightful, quick-fix, side dish recipe.
Prep Time: 5 mins |
Ingredients to make Baby Carrots & Onions In Irish Cream
lb Baby carrots
1 lb Small white onions
5 fl Cream
Salt and pepper
Pinch nutmeg
Directions to make Baby Carrots & Onions In Irish Cream
Image Source: Dan4th
Crockpot Orange Glazed Carrots
January 28, 2010 by Firehouse Chef
Filed under Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Slow Cooker
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Crockpot Orange Glazed Carrots - This super easy, glazed vegetable recipe for orange glazed carrots tastes just like something Grandma used to make. A fuss free, anyone can cook, slow cooker recipe, side dish with a sweet citrus taste, and the added crunch of pecans, we give this a “Must Try”!
Prep Time: 5-10 mins |
Ingredients to make Crockpot Orange Glazed Carrots
3 cup carrots, thinly sliced
3 tablespoon butter or margarine
2 cup water
3 tablespoon orange marmalade
1/4 teaspoon salt
2 tablespoon pecans, chopped
Directions to make Crockpot Orange Glazed Carrots
Image Source: FotoosVanRobin
Black Eyed Peas and Rice Salad
November 20, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Salad, Sauce, Supper, Vegetable
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Black Eyed Peas and Rice Salad - This healthy, hearty, black eyed peas and rice recipe is also loaded with colorful, fresh veggies and garlic. Easily a “make ahead” meal, as the beans and rice are cooked in advance, all you do for this vegetable salad is mix the vinaigrette and serve. A rustic, deliciously, nutritious salad.
Prep Time: 10-15 mins |
Ingredients to make Black Eyed Peas and Rice Salad
3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas
1 tb Dijon-style mustard
1 ts Salt (or to taste)
Freshly ground pepper
3 tb Red wine vinegar
3/4 c Extra-virgin olive oil
1 md Onion, minced
1 ea Garlic clove, minced
1 lg Carrot, peeled and grated
1/4 c Minced chives or parsley
1 ea Head of radicchio or boston lettuce, for garnish
**Can be prepared a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving.
Directions to make Black Eyed Peas and Rice Salad
Image Source: Jeannie.H’s
Best Broccoli Pie
October 7, 2009 by Firehouse Chef
Filed under Baked, Boiled, Buffet, Casserole, Dinner, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper
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Best Broccoli Pie - Not only is this baked broccoli cheese pie recipe the “BEST”, it’s super simple! Brightly colored garden veggies are first blanched, until crisp, yet tender, mixed with some skim milk and an egg, giving it a fabulously creamy texture that highlights the feta cheese perfectly. Oven baked in a pie shell, and sprinkled with oregano, this simple recipe smells great while cooking.
Prep Time: 10-15 mins |
Ingredients to make Best Broccoli Pie
10 oz Broccoli *
1 c Evaporated Skim Milk
1 Egg
3 1/2 oz Feta
1 t Dried Oregano
1 Carrot, sliced thin,blanched
1 Small Red Pepper **
1 Pie Shell (8-inch)
* Broccoli should be cut into long-stemmed florets, blanched, drained
** Red Pepper should be cut in julienne strips
Directions to make Best Broccoli Pie
Image Source: jimmiehomeschoolmom
Carrots Wrapped in Cod Fillets
September 22, 2009 by Firehouse Chef
Filed under Baked, Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper, Vegetable
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Carrots Wrapped in Cod Fillets -This crunchy, oven baked, recipe for cod and carrots is quite simpe and extra tasty. Crisp tender carrots, and moist mild, cod fillets, with a splash of citrus, then sprinkled with crunchy Itlian bread crumbs. All oven baked in 10 Minutes, now that’s a quick and easy vegetable recipe!
Prep Time: 6-10 mins |
Ingredients to make Carrots Wrapped in Cod Fillets
4 md Carrots in strips
1 c Italian bread crumbs
1/3 c Butter or margarine, melted
1/2 ts Salt
1/4 ts Pepper
2 tb Lemon juice
1 lb Sole or orange roughy
Directions to make Carrots Wrapped in Cod Fillets
Image Source: anjuli_ayer
Open Faced Pita Sandwich
September 17, 2009 by Firehouse Chef
Filed under Baked, Breakfast, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Snack
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Open Faced Pita Sandwich - This spectacular, warm, vegetable pita sandwich recipe is oven toasted, enhancing the sweet juicy taste of all those garden fresh veggies. These open faced pita’s are also ideal for brunches and buffets, as they completely vegetarian. A quick, easy, and healthy recipe, that is great for lunch.
Prep Time: 10 mins |
Ingredients to make Open Faced Pita Sandwich
1/4 c Carrots, julienned
1/4 c Zucchini, julienned
1/4 c Mushrooms, sliced
1/4 c Onion, julienned
1/4 c Bell pepper, julienned
Salt Pepper OR Mrs. Dash
4 ts Mustard, prepared
2 Pita pockets
4 Tomato slices
Directions to make Open Faced Pita Sandwich
Image Source: miikkahoo
Cauliflower Broccoli Cheese Bake
September 2, 2009 by Firehouse Chef
Filed under Baked, Buffet, Casserole, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Vegetable, fried
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Cauliflower Broccoli Cheese Bake - This exceptional vegetable side dish recipe is irresistable! The very popular combinatio of broccoli and cauliflower, first sauteed, with a few other nutritious veggies, then oven baked with cheese sauce. A quick, easy, baked side dish recipe that we know you will love.
Prep Time: 10 mins |
Ingredients to make Cauliflower Broccoli Cheese Bake
1 md Cauliflower, cut to florets
1 bn Broccoli, cut into florets
1 md Carrot, sliced thinly
2 tb Oil
3 ea Garlic cloves, diced
2 ea Onions, sliced
3 tb Tamari
1/2 ts Salt
1/2 ts Garlic powder
3 c Cheesy gravy
1 tb Nutritional yeast
1 ts Paprika
Directions to make Cauliflower Broccoli Cheese Bake
Image Source: irrational_cat
Baked Carrots
August 26, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish
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Baked Carrots - This country-style, baked carrots recipe is sweet and simple. An aromatic blend of cinnamon sugar, is slow baked into the fresh carrots, giving them exceptional flavor, not to mention sweet tenderness. A quick, easy, vegtable recipe that is always a hit.
Prep Time: 5-10 mins |
Ingredients to make Baked Carrots
18 ea Carrots, small
1/3 c Butter
1/2 c Sugar
1 ts Salt
1/3 ts Cinnamon
1/3 c Boiling water
Directions to make Baked Carrots
Image Source: joyosity
Barley Mushroom Soup
July 17, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, Main Course, New Vegetable Recipes, Soup, Supper, Vegetable
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Barley Mushroom Soup - This scrumptious, slow simmered, barley mushroom soup recipe is so easy, you won’t believe it! Vegetable broth, and irresistable, garden fresh veggies, provide a perfect base for the tender barley,in this hearty, vegetarian soup that is a meal. Add a slice of fresh homemade herb bread to round it out nicely.
Prep Time: 5 mins |
Ingredients to make Barley Mushroom Soup
1/2 c Chopped onions
1/2 c Chopped carrots
1/2 c Thinly sliced celery
3 c Sliced fresh mushrooms
5 c Water
1/2 c Barley
4 ts Vegtable broth powder
1/8 ts Garlic powder
Directions to make Barley Mushroom Soup
Image Source: Simon Aughton
