Glazed Yams
February 4, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes
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Glazed yams – This supreme, delicious, vegetable recipe for glazed yams is also very quick and easy. Rich, sweet, yams are boiled stove top, then a homemade glaze recipe included, is added to give them a sensational sweet flavor! The perfect side dish to any meal. |
Ingredients to make Glazed Yams
4 md Yams, peeled and sliced
1/2 t Finely shredded orange peel
1/2 c Orange juice
1 T Brown sugar
1/4 t Salt
1/4 t Cinnamon
1/8 t Allspice
Directions to make Glazed Yams
Image Source: Neeta Lind
Corn & Zucchini Quesadilla
January 28, 2010 by Firehouse Chef
Filed under Appetizer, Baked, Buffet, Easy, Easy Vegetable Recipes, Lunch, New Recipe, New Vegetable Recipes, Snack, Starter, Supper
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corn & zucchini Quesadilla – This quick and easy, vegetarian recipe for corn and zucchini quesadillas, is also overflowing with melted cheese! Oven baked in glorified layers until the inside melts together, serve with sides of salsa, sour cream, guacamole, etc to top off the easy Mexican recipe.
Prep Time: 10 mins |
Ingredients to make Corn & Zucchini Quesadilla
3 Flour Tortillas, 6 inch
1 c Grated Montery Jack
1 c Grated White Cheddar
2 tb Diced Red Onion
1 Janapeno, seeded & minced
1 c Zuchinni, julienned
3/4 c Corn kernels
Salt & pepper to taste
Directions to make Corn & Zucchini Quesadilla
Image Source: jspatchwork
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 |
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
Image Source: swanksalot
Vegetarian Sweet and Sour Soup
January 14, 2010 by Firehouse Chef
Filed under Appetizer, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Soup, Starter
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Vegetarian Sweet & Sour Soup – This tried and true, vegetarian sweet and sour soup recipe is served cold, a nice change from the traditional hot soup. A fresh garden vegetable recipe, with a splash of citrus, and honey is first cooked stove top, then blended and chilled. A “Must Try”.
Prep Time: 5-10 mins |
Ingredients to make Vegetarian Sweet & Sour Soup
3 oz Olive oil
7 oz Onion, chopped
10 1/2 oz Cabbage,chopped
10 1/2 oz tomatoes, chopped
1 pt Water
3 1/4 oz Lemon juice
4 tb Honey
3 1/4 oz Orange juice
1 oz Tofu balls
Directions to make Vegetarian Sweet & Sour Soup
Image Source: stu_spivack’s
Squash Parmesan
January 14, 2010 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Vegetable Recipes, Microwave, New Recipe, New Vegetable Recipes, Supper
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Squash Parmesan – This supreme squash parmesan recipe is also a microwave recipe, and is very quick and easy. A vegetarian version of an Italian favorite this simple squash parmesan really packs a punch of flavor. Or if you prefer, zucchini may be substituted for the squash.
Prep Time: 10 mins |
Ingredients to make Squash Parmesan
1 sm Onion, peeled, chopped
3 sm Yellow squash, sliced 1/4 inch thick (1lb)
1/4 c Water
1 c Milk
3 sl White bread with crusts removed, crumbled
1 t Salt
2 T Melted butter
1/2 c Grated Parmesan cheese
Italian flavored fine dry Bread crumbs
**Variation: Zucchini may be substituted for yellow squash.
Directions to make Squash Parmesan
Image Source: karenandbrademerson
Stove Top Sweet Vegetable Soup
January 7, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, New Recipe, Soup, Supper
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Stove Top Sweet vegetable soup – This wholesome, healthy, vegetarian soup includes squash, sweet potatoes, and apples. Cooked stove top and then blended for a velvety smooth texture, this vegetable soup, proves once again, that a quick and easy soup can be a meal.
Prep Time: 10 mins |
Ingredients to make Stove Top Sweet Vegetable Soup
2 c butternut squash
2 c sweet potato, peeled & diced
3 md Apples, peeled & chopped
1 md Onion, chopped
2 c Water
1/2 ts Sea salt
1/2 ts Chinese 5 spice
1/4 ts Cayenne pepper
Directions to make Stove Top Sweet Vegetable Soup
Image Source: Lizard10979
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 |
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
Image Source: arvindgrover
No Fuss Acorn Squash
November 27, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish
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No Fuss Acorn Squash – This foolproof, very healthy, fuss free acorn squash, is as easy as it is delicious! A simple mixture of butter and brown sugar is added to the cavity and oven baked right in. We also suggest basting the squash, with more of the mixture while baking, as it makes it that much sweeter and phenoenal.
Prep Time: 5 mins |
Ingredients to make No Fuss Acorn Squash
1 Acorn Squash, 1pound
1 Tsp. Butter
2 Tsp. brown sugar
Directions to make No Fuss Acorn Squash
Image Source: roens
Gingered Cabbage Beet Salad
November 24, 2009 by Firehouse Chef
Filed under Appetizer, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, No Cook, Salad, Side Dish, Starter
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Gingered Cabbage beet salad – This no fuss, chilled, cabbage salad recipe is not on scrumptious, it is delightful looking. Made with ruby red ingredients, including red cabbage, then mixed and marinated with crystallized ginger, overnight. A real easy, fix it and forget it vegetable salad.
Prep Time: 5-10 mins |
Ingredients to make Gingered Cabbage Beet Salad
1/2 c Red onion, diced
1/3 c Red wine vinegar
1/4 c Safflower oil
1/4 c Parsley, minced
1/4 c Crystallized ginger, minced
15 oz Pickled beets, drained, diced
2 c Sweet red cherries, pitted
6 c Red cabbage, shredded
Parsley sprigs
Directions to make Gingered Cabbage Beet Salad
Image Source: avlxyz
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
