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 350°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

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
Cook Time: 10 mins
Servings: 4
Main Ingredient: Shrimp, Asparagus
Difficulty Level: 1

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

Step 1:Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice.

Step 2:Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture.

Step 3:DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.

Image Source: ralph and jenny

Tags: Asparagus, Basil, Cayenne, Chervil, Chilled, Citrus, fish, Green Onion, healthy, Herb, Lemon, Lettuce, Lunch, Monteray Jack Cheese, Quick, Salad, Seafood, Shrimp, Simple, Spice, Stove Top, Tomato, Veg, Vinegar

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

Best Beef Salad

December 2, 2009 by Firehouse Chef
Filed under Easy Vegetable Recipes, Salad, Side Dish

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Best Beef Salad - This bountiful, best beef salad is made with tender, grilled sirloin steak. and chunky, fresh vegetables. The melt in your mouth sirloin, is first grilled before the, healthy veggies are added and mixed in, and it is a warm salad, in flavor as well as temperature. Robust and distinctive, this beef vegetable recipe is very satisfying.

Prep Time: 5-10 mins
Cook Time: 10-15 mins
Servings: 2
Main Ingredient: Sirloin Steak, Vegetables
Difficulty Level: 1

Ingredients to make Best Beef Salad

Lean sirloin steaks - 75g
1 Red onion,finely sliced
1/2 Cucumber,finely julienne
1 Stalk Lemon grass,finely chopped
1 Green onion,finely chopped
Juice of 2 limes
1-2 Tbsp Fish sauce
3 Red chilies,finely sliced
Cilantro, and mint leafs to garnish
Salt and pepper to taste

Directions to make Best Beef Salad

Step 1:Grill the steaks until medium. Then thinly slice.

Step 2:Add cucumber, green onion, red onion, lemon grass, and red chilies to the beef.

Step 3:Add in lime juice, fish sauce, salt and pepper to the beef. Mix everything well. Garnish with cilantro and mint.

Image Source: Laurel Fan

Tags: BBQ, beef, Chilies, Citrus, Cucumber, fish, Grilled, Herb, Lemon Grass, Lime, Low Fat, Lunch, Meat, Quick, Sauce, Simple, Sirloin, Spice, steak

Fresh Herb Stuffed Eggplant

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

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Fresh Herb Stuffed Eggplant - This fabulous fresh herb and vegetable recipe for 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

All Vegetable Casserole

October 23, 2009 by Firehouse Chef
Filed under Baked, Buffet, Casserole, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper, Vegetable

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All Vegetable Casserole - This super simple, vegetable casserole is not only sensational, it bakes up in only 20 Minutes! Very convenient as it uses canned ingredients, that are sure to have on hand, it is the perfect last minute meal. Chunky tomatoes and beets are layered with shredded cheese and bread crumbs, for this Best casserole recipe and your families favorite herbs will and extra flavor.

Prep Time: 5-10 mins
Cook Time: 20 mins
Servings: 4-6
Main Ingredient: Tomatoes, Beets
Difficulty Level: 1

Ingredients to make All Vegetable Casserole

2 Cans, sliced beets
2 Cans stewed tomatoes
1/2 cup grated cheese
2 cups bread crumbs
2 Olive Oil
salt and pepper to taste

Directions to make All Vegetable Casserole

Step 1:Put 1/2 beets in bottom of greased baking dish. Add half the tomatoes then half the cheese in layers. Season to taste with salt and pepper. Add 1/2 bread crumbs. Dot with 1 tablespoon oil. Repeat layers.

Step 2:Bake in preheated 350 degree oven 20 minutes.

Image Source: doortoriver

Tags: Beets, Bread Crumbs, Cheese, Dinner, healthy, Herb, Lunch, Quick, Simple, 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

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
Cook Time: 60 mins
Servings: 4-6
Main Ingredient: Broccoli, Feta Cheese
Difficulty Level: 1

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

Step 1:Preheat oven to 325 degrees. Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside.

Step 2:Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking.

Image Source: jimmiehomeschoolmom

Tags: Baking, Broccoli, Carrot, Dinner, Egg, Feta Cheese, healthy, Herb, Lunch, Oregano, Pie Shell, Red Pepper, Simple, Skim Milk, Stove Top, Vegetarian

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 simple 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 Vegetable Lasagna with Tomato Basil Sauce

Directions to make Vegetable Lasagna with Tomato Basil Sauce

Ingredients to make Zesty Shrimp Salad

Directions to make Zesty Shrimp Salad

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 Best Beef Salad

Directions to make Best Beef Salad

Ingredients to make Fresh Herb Stuffed Eggplant

Directions to make Fresh Herb Stuffed Eggplant

Ingredients to make All Vegetable Casserole

Directions to make All Vegetable Casserole

Ingredients to make Thick and Creamy Mustard Sauce

Directions to make Thick and Creamy Mustard Sauce

Ingredients to make Best Broccoli Pie

Directions to make Best Broccoli Pie

Ingredients to make Stuffed Zucchini Bake

Directions to make Stuffed Zucchini Bake

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