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Saucy Scalloped Potatoes

July 16, 2009 by  
Filed under Baked, Boiled, Buffet, Easy Vegetable Recipes, Main Course, New Vegetable Recipes, Side Dish, Supper, Veg

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saucy_scalloped_potatoes Saucy scalloped potatoes – A superbly simple scalloped potato reccipe, that absolutely anyone can make. Hearty potatoes, enhanced perfectly with the flavors of onion and carrot are first boiled, completely mingling the flavors together, and to ensure tenderness. Then we oven baked them with a magnificent creamy cheese sauce.

Prep Time: 10 mins
Cook Time: 30 mins
Servings: 6
Main Ingredient: Vegetables, Cheese
Difficulty Level: 2

Ingredients to make Saucy Scalloped Potatoes

2 cups water
2 teaspoons salt, optional
2 pounds potatoes, 5 cups, pared and thinly sliced
1 1/2 cups sliced onion
5 medium carrots, 2 cups, pared, diagonally sliced

CHEESE SAUCE:
3 Tablespoons butter
2 Tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash cayenne 1 1/2 cups milk
1 1/2 cups grated sharp cheddar cheese

Directions to make Saucy Scalloped Potatoes

Step 1:In large saucepan, bring water and salt to a boil. Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender. Drain
Step 2:Make cheese sauce by melting butter in small saucepan. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute. Remove from heat; stir in milk and blend well. Bring mixture to boil over medium heat, stirring until thick and smooth. Add 1 cup cheese; stir until melted.
Step 3:Layer half of vegetables in greased 2 1/2 quart casserole; top with half of cheese sauce. Top with remaining cheese. Bake, covered with foil, at 375 for 30 minutes. Foil may be removed for last 10 minutes to brown top.

Image Source: adria.richard

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Carrot-Pineapple Cake

July 6, 2009 by  
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Vegetable Recipes, Snack

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crt_pnp_cake carrot-Pineapple Cake – Bright orange, carrots, and sweet, golden pineapple give this fabulous cake so much natural sweetness, we didn’t even add sugar! Topped with a tasty cream cheese frosting, who knew vegetables could be for dessert?

Prep Time: 15-20 mins
Cook Time: 30 mins
Servings: 8
Main Ingredient: Carrot, Pineapple
Difficulty Level: 2

Ingredients to make Carrot-Pineapple Cake

1/2 c Low Fat margarine,softened
3 Eggs** For low fat use egg substitute
1 c Thawed frozen unsweetened pineapple juice concentrate
2 ts Vanilla
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Ground nutmeg
1 ts Ground cinnamon
1/4 ts Salt
3 c Shredded carrots

ICING
8 oz Cream cheese, softened
1 cn (8 oz) crushed pineapple in unsweetened juice,drained
1 ts Vanilla

Directions to make Carrot-Pineapple Cake

Step 1:Preheat oven to 350 degrees F. Beat butter in large bowl until creamy. Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots.
Step 2:Spread batter evenly into greased 12 x 8 inch baking dish. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack.
Step 3:Prepare Icing by combining all ingredients. Spread over cooled cake.

Image Source: foodista

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Northern Style Soup

June 17, 2009 by  
Filed under Easy, Easy Vegetable Recipes, Main Course, Soup, Supper

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north_soup Northern Style Soup – An authentic, very filling, very vegetable soup with some hearty pasta, this is quick and easy! An innovative medley of spices, gives it just the right flare. This one pot soup is a meal on its own!

Prep Time: 15 mins
Cook Time: 20-25 mins
Servings: 4-6
Main Ingredient: Squash, Pasta
Difficulty Level: 2

Ingredients to make Northern Style Soup

8 oz Acine di Pepe OR Small Shells, uncooked
2 md Acorn squash, about 1 1/2 lb each, split, peeled, seeded, and quartered
2 tb Margarine
1 lg Onion, chopped
3/4 ts Ground mace or nutmeg
1/2 ts Ground ginger
1/2 ts Cinnamon
1 c Grated carrot
1 1/2 ts Brown sugar
3 cn Low-sodium Vegetable broth, 13oz.

TOPPING
1 c Non-fat sour cream
1 tb Sugar

Directions to make Northern Style Soup

Step 1:Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.
Step 2:Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done.
Step 3:Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.

Image Source: aNantaB

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Mixed Vegetable Ragout

June 3, 2009 by  
Filed under Baked, Easy, Easy Vegetable Recipes, Main Course, Supper, Veg

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mixed_vegetable_ragout Mixed Vegetable ragout – Ragout is generally another way to say stew, and that is exactly what this is like, a vegetable stew. Loaded with vitamin rich veggies, it is a great lunch for the next day, enabling you to eat nutritionally even on the busiest days.

Prep Time: 25 mins
Cook Time: 30 mins
Main Ingredient: Winter Vegetables
Difficulty Level: 2

Ingredients to make Mixed Vegetable Ragout

1 tsp Olive oil
3 c butternut squash,peeled,cubed,(about 1 lb)
Salt & freshly ground black Pepper
1 1/4 c Reduced-sodium Vegetable Broth
1 Tbsp Butter
2 c Peeled,diced carrots
2 c Peeled,diced parsnips
1 t Sugar
2 lg Leeks,trimmed,all but 2 inch of green removed
Freshly grated nutmeg to taste

Directions to make Mixed Vegetable Ragout

Step 1:Preheat oven to 350 degrees. In a shallow roasting pan on the stovetop, heat olive oil over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 c of the stock and transfer the pan to the oven. Bake for 15 minutes, or until squash is just tender; do not over cook.
Step 2:Meanwhile, in a large nonstick skillet, heat butter oven medium heat. Add carrots, parsnips, sugar and salt and pepper to taste; cook until the vegetables are lightly browned, about 3 minutes. Add 1/2 c of the stock, cover the pan and simmer until tender, about 10 minutes.
Step 3:Transfer to a dish and set aside. Add leeks and the remaining 1/4 c stock to the skillet, season with salt and pepper, cover the pan and simmer until tender, about 10 minutes. Add the reserved squash, carrots and parsnips and toss gently.
Step 4:Taste and adjust seasonings, adding a grating of nutmeg. Simmer for an additional 3 to 4 minutes to warm through before serving.

Image Source: avlxyz

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Simple Carrot, Cabbage and Onion with Spice

May 27, 2009 by  
Filed under Easy, Easy Vegetable Recipes, Main Course, Supper, Veg

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cab_soup Simple carrot, Cabbage and Onion with spice – This mixed vegetable recipe so good and loaded with goodness, we couldn’t just serve it as a side dish, we made it into a meal. Spiced to give a distinctive Indian flavor, this dish really stands out. Don’t you agree?Prep Time: 10 mins
Cook Time: 20-25 mins
Main Ingredient: Cabbage, Carrot, Onion
Difficulty Level: 2

Ingredients to make Simple Carrot, Cabbage and Onion with Spice

1/2 sm Cabbage
3 md Carrots
2 lg Onions
1 tb Ghee
1/2 ts Cumin
1/4 ts Turmeric
1/4 ts Mustard seeds
1/4 ts Chili powder
1/4 ts Coriander
1/4 ts Cinnamon powder
Salt, to taste

Directions to make Simple Carrot, Cabbage and Onion with Spice

Step 1:Cut the cabbage into small pieces. In a separate container cut carrots into thin rounds. Peel onions and cut into small pieces. In a medium-sized pan saute the onion with butter or margarine.
Step 2:When onions feel soft, add mustard seeds. 30 seconds after that add cumin powder, coriander powder, and turmeric powder. Mix the spices. Drop carrots in pan and saute. Put the lid on for 5 minutes.
Step 3:Now add cabbage. Mix all the vegetables together. Add cinnamon powder, salt, and chili powder. Put the lid on. Wait for 5 minutes. Turn over mixture in pan.Put the lid back on and leave it another 8 minutes.
Step 4:Serve hot or warm.

Image Source: stu_spivack

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Crispy Coleslaw

May 27, 2009 by  
Filed under Easy, Easy Vegetable Recipes, Salad, Starter, Veg

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coleslaw Crispy coleslaw – Planning a family picnic or a BBQ for friends? Everyone loves a good cool, crispy coleslaw with a burger off the grill, and we think this easy vegetable recipe is the “BEST’.

Prep Time: 20 mins
Cook Time: 5 mins
Servings: 10
Main Ingredient: Cabbage
Difficulty Level: 1

Ingredients to make Crispy Coleslaw

1 Cabbage,finely sliced
1 Large onion,finely sliced
1/2 c Vinegar
1/2 c Vegetable oil
1/3 c honey
3/4 t Dry mustard
3/4 t Salt
1/2 t Celery seed
2 Carrots,grated

Directions to make Crispy Coleslaw

Step 1:Place cabbage and onions in a large bowl.
Step 2:Mix together the vinegar, vegetable oil, honey, dry mustard, salt, and celery seed in a large pan and bring to a boil. Simmer 1-2 minutes. Pour over cabbage mixture and mix well. Let stand for a few hours.
Step 3:Will keep covered and refrigerated for several days.

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