Quick and Easy Garlic Butter

August 13, 2010 by Firehouse Chef
Filed under Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, No Cook, Sauce, Side Dish

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Quick and easy garlic butter – This quick and easy garlic butter recipe has only 4 ingredients! Also a “No Cook” recipe as everything is done at room temperature, unless you prefer to roast or saute the garlic first. Great drizzled over literally anything, meat, fish, vegetables, this quick, easy recipe will soon become a staple in your kitchen.Prep Time: 5 mins
Cook Time: 0 mins
Main Ingredient: Garlic, Butter
Difficulty Level: 1

Ingredients to make Quick and Easy Garlic Butter

1/4 c Butter or margarine, softened
1/2 ts Paprika
1/8 ts Pepper
2 Cl Garlic, peeled, minced

Directions to make Quick and Easy Garlic Butter

Step 1:Beat all ingredients, until well blended.

Image Source: fj40troutbum

Tags: Black Pepper, Butter, Dinner, fish, Garlic, Lunch, Meat, Paprika, Quick, Seafood, Simple, Veg, Vegetarian

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
Cook Time: 60 mins
Servings: 6-8
Main Ingredient: Vegetables, Lasagna
Difficulty Level: 2

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

Step 1:

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.

Step 2:

Preheat oven to 350Â°F. Beat egg in medium bowl. Stir in ricotta cheese and 1/2 cup Parmesan cheese.

Step 3:

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.

Step 4:

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

Step 5:

Bake lasagna 1 hour or until bubbly. Uncover. Let stand 10 to 15 minutes. Cut into squares. Garnish, if desired.

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Tags: Baking, Carrot, Cheese, Dinner, Garlic, healthy, Herb, Homemade, Lunch, Pasta, Quick, Sauce, Simple, Spinach, Tomato, Veg, Zucchini

Baked Vegetable Salad

February 11, 2010 by Firehouse Chef
Filed under Appetizer, Baked, Buffet, Easy, Easy Vegetable Recipes, Lunch, New Recipe, New Vegetable Recipes, Side Dish, Starter

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Baked Vegetable salad – This best, baked vegetable salad recipe is delicious and very distinct. The veggies are wrapped in foil before being oven baked to a succulent tenderness, then mixed together with fresh sauteed garlic, creating a very simple,yet sensational salad,

Cook Time: 45 mins
Servings: 4
Main Ingredient: Vegetables
Difficulty Level: 2

Ingredients to make Baked Vegetable Salad

1 lg eggplant
2 lg Bell peppers, red or green
2 lg Celery stalks
Olive oil for sauteeing
2 ea Garlic cloves, minced
1/4 c Olive oil
1/4 c Red wine vinegar
1 ts Oregano
Salt & pepper
1/4 c Black olives, chopped

Directions to make Baked Vegetable Salad

Step 1:Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven. Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 minutes. Remove peppers & celery & let cool. Bake eggplant for another 15 minutes. It should be very tender & have collapsed.

Step 2:When vegetables are cool enough to handle, peel eggplant, cut into several pieces & drain in a colnder for 20 minutes. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pieces. Chop celery into 1/2\” pieces. Dice eggplant & combine with peppers & celery in a large bowl.

Step 3:Heat a few drops of olive oil in a skillet & saute the garlic till golden. Add to the bowl. Add remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving.

Image Source: woodleywonderworks

Tags: Celery, Eggplant, Garlic, healthy, Herb, Olives, Peppers, Salad, Simple, Vegetarian

Artichokes Vinaigrette

January 21, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Salad, Sauce, Side Dish

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artichokes Vinaigrette – This super easy, very tasty, artichoke vinaigrette recipe is a nice change from the usual. Artichokes are very good for you, and one of the most under-used veggies out there. Another two-for-one, it also includes a second recipe for the tangy vinaigrette.

Prep Time: 5 mins
Cook Time: 60 mins
Main Ingredient: Atichokes
Difficulty Level: 1

Ingredients to make Artichokes Vinaigrette

4 Extra-large artichokes
2 c Concentrated lemon juice
1 tb Salt
1 ds Black pepper
1 ds Dried oregano
1 ds Crushed red pepper flakes

VINAIGRETTE:
1 c Olive oil
1/2 c White wine vinegar
3 garlic cloves, peeled, crushed
1 ds Dried oregano
1 ds Crushed red pepper flakes
1 tb Capers
2 tb Chopped pimiento

Directions to make Artichokes Vinaigrette

Step 1:Trim artichokes stems to 1/2 inch. Place upright in large kettle and add enough water to cover. Add lemon juice, 1 tablespoon salt, pepper, oregano and red pepper flakes. Bring to boil, reduce heat and simmer about 1 hour or until leaves pull easily from base of artichokes.

Step 2:Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.

Step 3:invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard. To make vinaigrette, combine oil, vinegar, garlic, oregano, red pepper flakes, capers and pimiento in medium bowl. Season to taste with salt and pepper. Blend well.

Image Source: swanksalot

Tags: Garlic, healthy, Herb, Homemade, Lemon, Sauce, Simple, Stove Top, Veg, Vegetarian

Roasted Eggplant and Chile Peppers

December 30, 2009 by Firehouse Chef
Filed under Appetizer, Baked, Broiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Starter, Vegetable

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Roasted eggplant and Chile Peppers – This rustic, roasted eggplant recipe is not only delicious, it is extremely versatile. A distinctive appetizer served with bread, or a succulent side dish with your favorite grilled meat. Fresh, hot, and steaming it is also packed with nutrition.

Prep Time: 5-10 mins
Main Ingredient: Eggplant
Difficulty Level: 1

Ingredients to make Roasted Eggplant and Chile Peppers

12 each red new mexican chiles, fresh
4 medium eggplants
3/4 cup olive oil, or corn oil
1 large onion, minced
3 cloves garlic, chopped
2 tablespoons lemon juice
2 tablespoons red wine
1 salt, to taste
1 pepper, to taste
1 parsley, for garnish

**Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Directions to make Roasted Eggplant and Chile Peppers

Step 1:Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 degrees F until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds.

Step 2:Mash the pepper and eggplant pulp together, either smooth or slightly chunky, as desired.

Step 3:Heat 3 tablespoons oil in a large skillet and saute the onion until very soft. Add the garlic and cook 2 minutes longer. Remove from heat and stir in the pepper, eggplant pulp, mixing well. Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil. Add lemon juice and vinegar, salt and pepper to taste.

Image Source: arvindgrover

Tags: Chile Peppers, Garlic, healthy, Homemade, Lemon, Onion, Quick, Simple, Spice, Veg, Vegetarian

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,Â black eyed peas and riceÂ 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 saladÂ is mix the vinaigrette and serve. A rustic, deliciously, nutritious salad.

Prep Time: 10-15 mins
Servings: 6
Main Ingredient: Rice, Black Eyed Peas
Difficulty Level: 1

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

Step 1:Cook the rice and the peas in advance.

Step 2:VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved. Drizzle in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.

Step 3:Mix in the onion, garlic, carrot and chives or parsley. Bring to room temperature before serving. Serve surrounded with radicchio or lettuce.

Image Source: Jeannie.H’s

Tags: Black Eyed Peas, Carrot, Garlic, healthy, Lunch, Mustard, Onion, Quick, Rice, Salad, Simple, Veg, Vegetarian, Vinegar

Fresh Herb Stuffed Eggplant

November 13, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, fried, New Recipe, New Vegetable Recipes, Side Dish

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Fresh Herb Stuffed eggplant – This fabulous fresh herb and vegetable recipe forÂ stuffed eggplant is incrediblvy delicious, and very easy. Unique eggplant is stuffed with a savory, fragrant mixture of sauteed veggies, herbs and spices, then oven baked to a fork tenderness. Great tasting and good for you!

Prep Time: 10-15 mins
Cook Time: 30-40 mins
Servings: 4
Main Ingredient: Eggplant
Difficulty Level: 1

Ingredients to make Fresh Herb Stuffed Eggplant

2 T Safflower oil
1 Lg Onion, finely chopped
1 Lg stalk Celery,chopped fine
2 Cloves garlic, minced
1 Sm green bell Pepper, diced
2 Med Eggplants (1 lb each)
1 T Chopped fresh basil
1/4 c Chopped fresh Parsley
1/2 t Dried Thyme
1 ds Cayenne pepper
1/2 c Dry whole-grain bread Crumbs
1 heaping cup chopped ripe, juicy tomatoes

Preheat oven to 375 deg F.

Directions to make Fresh Herb Stuffed Eggplant

Step 1:Heat the oil in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the green pepper and continue to saute until the onion is golden.

Step 2:In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/inch all around. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.(approx 15-20 min.)

Step 3:Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff them, then bake for 30-40 minutes, or until the shells are tender but not collapsed.

Image Source: Chennette

Tags: Basil, Bell Peppers, Bread Crumbs, Cayenne, Celery, Eggplant, Garlic, healthy, Herb, Lunch, Onion, Parsley, Quick, Sauteed, Simple, Skillet, Stove Top, Thyme, Tomato, Veg, Vegetarian

Thick and Creamy Mustard Sauce

October 13, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Sauce

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Thick and Creamy Mustard sauce -This fabulous, unique, thick and creamy mustard sauce recipe is so very versatile. Creatively creamy and spicy all at the same time, it is absolutely incredible on fish and, for all the Vegetarians, tofu! A quick easy sauce recipe, that heightens the taste of everything you use it on!

Prep Time: 10-15 mins
Cook Time: 15-20 mins
Difficulty Level: 1

Ingredients to make Thick and Creamy Mustard Sauce

1 c Chopped mustard greens OR Swiss Chard
1/2 c Coarsely chopped green pepper
1 lg Red-ripe tomato, cored,quartered
1/4 c Loosely packed chopped cilantro
2 Fresh hot green chiles,stemmed, seeded
2 garlic cloves, peeled
1 tb Mild olive oil
1/2 ts Ground cumin
1/2 ts Ground coriander
1 tb Dijon-style mustard
1 ts Sugar
1/2 ts Salt, or to taste
1/3 c Heavy cream

**A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Directions to make Thick and Creamy Mustard Sauce

Step 1:Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside.

Step 2:Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes.

Step 3:Makes about 2 cups.

Image Source: yoppy

Tags: Chilies, Cilantro, Corriander, Cream, Cumin, Dijon Mustard, Dinner, fish, Garlic, Herb, Lunch, Peppers, Quick, Sauce, Seafood, Simple, Spice, Stove Top, Tofu, Veg, Vegetarian

Quick and Easy Garlic Butter

October 7, 2009 by Firehouse Chef
Filed under Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, No Cook, Sauce, Side Dish

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Prep Time: 5 mins
Cook Time: 0 mins
Main Ingredient: Garlic, Butter
Difficulty Level: 1

Ingredients to make Quick and Easy Garlic Butter

1/4 c Butter or margarine, softened
1/2 ts Paprika
1/8 ts Pepper
2 Cl Garlic, peeled, minced

Directions to make Quick and Easy Garlic Butter

Step 1:Beat all ingredients, until well blended.

Image Source: Lachlan Hardy

Tags: Black Pepper, Butter, Creamy, Dinner, Garlic, Lunch, Minced, Paprika, Quick, Simple, Spread, Veg

Stuffed Zucchini Bake

September 9, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Vegetable Recipes, Side Dish, Veg

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Stuffed zucchini Bake – This country style, baked, stuffed zucchini recipe is absolutely mouth watering! Fresh zucchini, onion, and tomato, are combined with aromatic garlic and herbs, then oven baked ubtil staming hot. A simpleÂ vegetable side dish that is so scrumptious, it just may outshine your main course. another quick, easy recipe, that tastes extraordinary.

Prep Time: 10-15 mins
Cook Time: 10 mins
Main Ingredient: Zucchini, couscous
Difficulty Level: 1

Ingredients to make Stuffed Zucchini Bake

4 medium (12-inch) zucchini
1 yellow onion, finely chopped
1 clove
garlic, crushed
1 Tablespoon olive oil
1 cup cooked couscous
1 cup crushed tomatoes
Pinch dried basil leaves 1
1 Tablespoon fresh-minced parsley
Salt or salt substitute and freshly-cracked pepper to taste

Directions to make Stuffed Zucchini Bake

Step 1:Preheat oven to 400 degrees. Simmer whole zucchini in salted water until soft for about IO minutes. Remove squash from water, slice lengthwise, and scrape pulp into mixing bowl.

Step 2:In a skillet, saute onions and garlic in oil until clear. Combine all ingredients, refill squash shells with mixture, and set on cookie sheet. Bake at 400 degrees for 10 minutes or until piping hot.

Image Source: rusvaplauke’s

Tags: Couscous, Garlic, healthy, Herb, Lunch, Onion, Quick, Sauteed, Simple, Skillet, Spice, Squash, Tomato, Veg, Vegetarian, Zucchini

Ingredients to make Quick and Easy Garlic Butter

Directions to make Quick and Easy Garlic Butter

Ingredients to make Vegetable Lasagna with Tomato Basil Sauce

Directions to make Vegetable Lasagna with Tomato Basil Sauce

Ingredients to make Baked Vegetable Salad

Directions to make Baked Vegetable Salad

Ingredients to make Artichokes Vinaigrette

Directions to make Artichokes Vinaigrette

Ingredients to make Roasted Eggplant and Chile Peppers

Directions to make Roasted Eggplant and Chile Peppers

Ingredients to make Black Eyed Peas and Rice Salad

Directions to make Black Eyed Peas and Rice Salad

Ingredients to make Fresh Herb Stuffed Eggplant

Directions to make Fresh Herb Stuffed Eggplant

Ingredients to make Thick and Creamy Mustard Sauce

Directions to make Thick and Creamy Mustard Sauce

Ingredients to make Quick and Easy Garlic Butter

Directions to make Quick and Easy Garlic Butter

Ingredients to make Stuffed Zucchini Bake

Directions to make Stuffed Zucchini Bake

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