Zucchini Bruschetta with Gouda Cheese Recipe
July 5, 2010 by Camp Cook
Filed under Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Starter, Vegetable
This is one of those zesty summer recipes that makes you glad that you like fresh vegetables. Take these simple and elegant vegetables and combine them together over a nice fresh baguette.
Ingredients
15 mL (1 tbsp) butter
375 mL (1 1/2 cups) diced zucchini
2 cloves garlic, chopped
75 mL (1/3 cup) chopped red onions
30 mL (2 tbsp) chopped fresh basil or 10 mL (2 tsp) dried basil
1 pinch Cayenne
Salt and freshly ground pepper
1 loaf baguette, sliced
250 mL (1 cup) shredded Canadian Gouda
Preparation
In a frying pan over medium-high heat, melt butter and cook zucchini with garlic
and onions for 2 to 3 minutes.
Remove from heat, add basil and Cayenne. Salt and pepper generously.
Preheat broiler.
Top slices of baguette with about 15 mL (1 tbsp) of zucchini mixture. Cover
with cheese and broil until cheese is melted.
Serve hot or cold with an apéritif or as an appetizer, with a salad.
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.
Slow Cooker Scalloped Potatoes
June 16, 2010 by Firehouse Chef
Filed under Baked, Buffet, Casserole, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Side Dish
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Slow Cooker Scalloped Potatoes - If you love scalloped potatoes, and miss them during the warm weather, then this crockpot scalloped potato recipe is what you need! No need to turn on the oven, to enjoy your favorite vegetable, just break out your slow cooker. and try these creamy scalloped potaoes.
Prep Time: 10-15 mins |
Ingredients to make Slow Cooker Scalloped Potatoes
2 lbs. potatoes or possibly 6 med. thinly sliced
1 sm. onion thinly sliced
1/4 c. flour
1 teaspoon salt
1/4 teaspoon pepper
3 tbsp. butter
1 (10 ounce.) can cream of mushroom soup
4 slices American cheese
1 c. water
1/2 teaspoon cream of tartar
**recipe can easily doubled for larger slow cookers.
Directions to make Slow Cooker Scalloped Potatoes
Toss potato slices in water and cream of tartar. Drain. Put half of potatoes in greased crockpot.
Top half of onion slices, flour, salt and pepper. Add in remaining potatoes and onions and sprinkle rest of flour on top. Add in butter and undiluted soup. Cover and cook on low 7 to 9 hrs or possibly high 3 to 4 hrs. Add in cheese 30 min before serving.
Red Cabbage and Onion Coleslaw
June 10, 2010 by Firehouse Chef
Filed under Appetizer, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, No Cook, Salad, Side Dish, Snack, Starter, Vegetable
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Red Cabbage and Onion Coleslaw - This healthy, hearty vegetable recipe for coleslaw, is made with colorful red cabbage and red onions, giving it excellent presentation for buffets or brunches. Quick and easy to make, as it is a “No Cook” salad, we added a little sweet and heat to make it unique and it adds loads of flavor. A family favorite at our house.
Prep Time: 15 mins |
Ingredients to make Red Cabbage and Onion Coleslaw
1 1/2 tb Oil, olive
3 tb Lemon juice
1 1/2 tb Balsamic vinegar
1/2 c Rice vinegar
1 1/2 ts Maple syrup
3/4 ts Salt
1/4 ts Pepper, black, ground
1/4 ts Pepper, cayenne
6 c Red cabbage; thinly sliced
3/8 c Parsley, chopped
3 tb Cilantro, chopped
3/8 c Onions, red, minced
Directions to make Red Cabbage and Onion Coleslaw
Image Source: mick62
How To Grill Vegetables
There are a lot of articles on how to grill vegetables, but the fastest and easiest is to simply layer your fresh veggies in a pocket of aluminum foil with your favorite seasonings and a few ice cubes and set them on the grill for 5-8 minutes (flipping at last once). Butter works too, but will make the vegetables crunchy, while ice gives them a more steamed taste and texture. Enjoy some simple bbq recipes here.
Basil-Vegetable Saute
May 14, 2010 by Camp Cook
Filed under Baked, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Vegetable, fried
With only 4 ingredients, you can see how this is truely a simple recipe that anyone can make. Try this with your next barbeque.
4 Green Onions, Cut Into 3
In. pieces 1 md Zucchini, Cut Into 3 X 1/4
In. Strips 1 md Size Green Pepper, Cut
Into 1/4 in. Strips 1 md Size Red Bell Pepper
Cut Into 1/4 in. Strips. 1 tb Vegetable Oil
1 cl Garlic Minched
1 tb Finely Chopped Fresh Basil
Coat A Large Skillet With Cooking Spray; Add Oil. Place Over Medium- High Heat Until Hot.
Add Garlic; Stir Fry 1 Min.
Add Reserved Vegetables; Stir Fry 2 Min. A
dd Basil. Cover & Reduce Heat. Cook 2 Min.
Serve Immediately.
Brussel Sprouts In Pecan Sauce
May 14, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Vegetable
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Brussel Sprouts In Pecan Sauce - This saucy, fresh, brussel sprouts recipe is oh so simple, as well as healthy. Brussel sprouts have no fat, no cholesterol, and no carbs, and positively overflowung with VitaminC. The distictive pecans, first browned in butter, are then poured over the top, adding texture and flavor to this quick, easy vegetable recipe.
Prep Time: 5 mins |
Ingredients to make Brussel Sprouts In Pecan Sauce
1 lb Brussel sprouts; trimmed
3 T Butter, unsalted
1/4 c Pecans, chopped
Salt and pepper to taste
Directions to make Brussel Sprouts In Pecan Sauce
Image Source: randomduck
Zesty Shrimp Salad
March 5, 2010 by Firehouse Chef
Filed under Appetizer, Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Salad, Starter, Vegetable
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Zesty Shrimp Salad -This exquisite, light, zesty shrimp salad recipe is chilled, and without a doubt a meal in itself. Flavored with the addition of fresh, distinct asparagus, citrus and jack cheese, it is positively overflowing with fresh robust shrimp. The homemade dressing, recipe included, is drizzled over the shrimp and asparagus, giving it it’s magnificent zest. This quick nad easy recipe is a “Must Try” for shrimp lovers!
Prep Time: 10 mins |
Ingredients to make Zesty Shrimp Salad
1 lb Shrimp shelled and cleaned
1 1/2 lb Cleaned asparagus
1 Thin lemon slice
1/4 c Sliced green onion
2 tb Minced parsley
1 md Diced tomato
Lettuce leaves
1 oz Grated Monterey jack cheese
DRESSING
1/2 c Salad oil
4 tb Vinegar
1/4 ts Salt
Dash cayenne
1/8 ts Pepper
1 tb Parsley
1 tb Basil
1 tb Oregano
1 tb Chervil
Directions to make Zesty Shrimp Salad
Image Source: ralph and jenny
Scalloped Potatoes with Apples and Cinnamon
February 11, 2010 by Firehouse Chef
Filed under Baked, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Side Dish, Supper
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Scalloped Potatoes with Apples and Cinnamon - This fragrant, supreme, scalloped potato recipe uses hearty sweet potatoes and has the exceptional addition of apples and cinnamon! A perfect “out of the ordinary” addition to any homemade dinner, this simple vegetable recipe is out of this world.
Cook Time: 45-30 mins |
Ingredients to make Scalloped Potatoes with Apples and Cinnamon
6 Apples, peeled and sliced
6 Sweet potatoes, peeled and sliced
1 cup Orange juice
1 Grated orange, zest of
1 teaspoon Cinnamon
1 cup Crushed corn flakes or breadcrumbs
Directions to make Scalloped Potatoes with Apples and Cinnamon
Image Source: adria.richards
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 |
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
Image Source: woodleywonderworks
