Unfried Potato Chips

January 1, 2010 by Firehouse Chef
Filed under Baked, Broiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Snack

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Unfried Potato Chips – This kid friendly recipe, that is aÂ version of baked potatoes is loved equally by adults. Sliced boiling potatoes, white or red, are brushed with flavorful butter before being oven baked, to a crispy, crunchy, golden brown. Slightly seasoned before serving, this best vegetable recipeÂ disappears quick.

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

Ingredients to make Unfried Potato Chips

3 1/2 lb Red Boiling Potatoes OR white boiling potaotes, Cut crosswise into 1/8-inch thick slices
6 tb Butter, melted (3/4 stick)
Salt and freshly ground Pepper

Directions to make Unfried Potato Chips

Step 1:Position racks in upper and lower third of oven and preheat to 500F. Lightly grease 2 baking sheets.

Step 2:Arrange potato slices in single layer on prepared baking sheets. Brush generously with butter.

Step 3:Bake 7 minutes. Switch pan positions and continue baking until potatoes are crisp and browned around edges, about 7 to 9 minutes.

Step 4:Sprinkle with salt and freshly ground pepper. Serve immediately.

Image Source: avlxyz

Tags: Baking, Butter, Homemade, Lunch, Potato, Quick, Simple, Veg

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 vegetableÂ 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 recipe.

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

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
Cook Time: 30 mins
Servings: 4-6
Main Ingredient: Acorn Squash
Difficulty Level: 1

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

Step 1:Preheat oven to 400Â°F.

Step 2:Place 1/2 tsp. butter and 1/2 tsp. brown sugar in the cavity of each squash.

Step 3:Set the squash in the preheated oven and reduce the heat to 350Â°F. Roast for approximately 30 minutes. Using a spoon occasionally baste the top and inside of the squash with the sugar/butter mixture. Cool 5 minutes before serving.

Image Source: roens

Tags: Acorn Squash, Butter Brown Sugar, Dinner, healthy, Low Sodium, Lunch, Quick, Simple, Sweet, Veg, Vegetarian

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 saladÂ 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 itÂ vegetable salad.

Prep Time: 5-10 mins
Cook Time: 0 mins
Main Ingredient: Red Cabbage
Difficulty Level: 1

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

Step 1:Combine all ingredients except parsley sprigs. Cover & refrigerate overnight or up to 2 days.

Step 2:Garnish with the parsley sprigs & serve

Image Source: avlxyz

Tags: Beets, Cabbage, Cherries, Chilled, Ginger, healthy, Homemade, Lunch, Onion, Quick, Simple, Spice, Veg, Vegetarian, Wine Vinegar

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

Potato Corn Chowder

November 9, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper

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Potato corn Chowder - This quick, creamy, multi vegetable chowder recipeÂ also has two different meats added in. Cooked bacon and sausage are added to the chunky, fresh vegetables to create a one pot meal. Enjoy it for dinner or lunch, with or lunch, with a still warm slice ofÂ garlic bread. Yummy.

Prep Time: 10 mins
Cook Time: 40 mins
Servings: 4
Main Ingredient: Vegetables, Meat
Difficulty Level: 2

Ingredients to make Potato Corn Chowder

1 Polish sausage, sliced thinly
6 sl Bacon, chopped
1 c Onions, chopped
1/4 c Flour
2 c chicken stock
1 c Water
4 c Corn
2 c Potatoes, cubed
1/8 t White pepper
Red pepper sauce
2 c Milk
2 T Butter

Directions to make Potato Corn Chowder

Step 1:In a big saucepan, brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of the fat; leave enough to cook the onion.

Step 2:Saute onion in reserved fat until tender, about 5 minutes. Gradually stir in the flour. Add stock and water, stirring constantly. Add sausage, bacon, corn, potatoes and white pepper. Add red pepper sauce to taste. Heat to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally

Step 3:Add milk and cook until soup is heated through and potatoes are tender. Top with butter and serve.

Image Source: jeffgunn

Tags: Bacon, Creamy, Flour, healthy, Lunch, Meat, Milk, One Pot, Quick, Sausage, Simple, Spice, Stock, Stove Top, Veg

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 recipeÂ 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

Beefy Vegetable Soup with Pasta

October 7, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper, Vegetable

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Beefy vegetable soup with pasta – This hefty, hearty, vegetable soup recipe, is without a doubt, a meal in itself. The healthy broth has a base of vegetable juice, broth and water, adding extra flavor to this simple soup. We even through a little pasta with the ground beef, and suggest adding some fresh parmesan cheese on top. A quick, easy, “less Than 30 Minute Meal”.

Prep Time: 10 mins
Cook Time: 10 mins
Main Ingredient: Vegetables, Ground Beef
Difficulty Level: 1

Ingredients to make Beefy Vegetable Soup with Pasta

1/2 pound extra lean ground beef
3 cups beef broth
3 cups V-8 juice
3/4 Cup water
1/4 tsp thyme
1 tsp Worcestershire sauce
1 1/2 Cups mixed frozen vegetables
2/3 Cup alphabet macaroni

Directions to make Beefy Vegetable Soup with Pasta

Step 1:Brown beef in large saucepan or Dutch oven. Drain.

Step 2:Add broth, vegetable juice, water, thyme and Worcestershire sauce. Bring to a boil; add vegetables and macaroni. Simmer for 8 to 10 minutes or until pasta is tender.

Image Source: avlxyz

Tags: Broth, Ground Beef, healthy, Homemade, Juice, Lunch, Meat, Pasta, Quick, Simple, Stove Top, Thyme, Veg, Vegetables, Water, Worcetershire Sauce

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Ingredients to make Unfried Potato Chips

Directions to make Unfried Potato Chips

Ingredients to make Best Beef Salad

Directions to make Best Beef Salad

Ingredients to make No Fuss Acorn Squash

Directions to make No Fuss Acorn Squash

Ingredients to make Gingered Cabbage Beet Salad

Directions to make Gingered Cabbage Beet Salad

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 Potato Corn Chowder

Directions to make Potato Corn Chowder

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 Beefy Vegetable Soup with Pasta

Directions to make Beefy Vegetable Soup with Pasta

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