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

Aromatic Cabbage

November 16, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, fried, New Recipe, New Vegetable Recipes, Side Dish

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Aromatic Cabbage - This amazing, aromatic, cooked cabbage has the very delicious and distinct blend of cumin and fennel, which is also what gives it that phenomenal aroma. Quickly stir fried, stove top, there is also onions and sesame seeds added in, toppingÂ this easy vegetable recipeÂ off perfectly!

Prep Time: 5 mins
Cook Time: 8-12 mins
Servings: 6
Main Ingredient: Cabbage
Difficulty Level: 1

Ingredients to make Aromatic Cabbage

1 Cabbage; small
2 Onions; medium
3 tb Vegetable oil
1/2 ts Cumin seeds,whole
1/2 ts Fennel seeds, whole
4 ts Sesame seeds
1/2 ts Salt

Directions to make Aromatic Cabbage

Step 1:Remove coarse outer leaves from cabbage, quarter and core. Cut into fine fine shred, either by hand or with food processor. Set aside. Peel onions; cut in half lengthwise. Cut crosswise into thin half rings; set aside.

Step 2:In large wok or large wide pot over medium heat, heat oil. When very hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade darker (just a few minutes) toss in the sesame seeds. Stir for a second before adding onions. Stir fry 2 or 3 minutes or \’til browned on the edges.

Step 3:Cook 2-3 minutes or \’til cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or \’til vegetables are very tender.

Image Source: erix!

Tags: Cabbage, Cumin, Fennel, healthy, One Pot, Onion, Quick, Sesame Seeds, Simple, Spice, Stove Top, Vegetarian

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

Open Faced Pita Sandwich

September 17, 2009 by Firehouse Chef
Filed under Baked, Breakfast, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Snack

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Open Faced Pita Sandwich – This spectacular, warm, vegetable pita sandwich recipe is oven toasted, enhancing the sweet juicy taste of all those garden fresh veggies. These open faced pita’s are also ideal for brunches and buffets, as they completely vegetarian. A quick, easy, and healthy recipe, that is great for lunch.

Prep Time: 10 mins
Cook Time: 0-5 mins
Servings: 2
Main Ingredient: Vegetables
Difficulty Level: 1

Ingredients to make Open Faced Pita Sandwich

1/4 c Carrots, julienned
1/4 c zucchini, julienned
1/4 c mushrooms, sliced
1/4 c Onion, julienned
1/4 c Bell pepper, julienned
Salt Pepper OR Mrs. Dash
4 ts Mustard, prepared
2 Pita pockets
4 Tomato slices

Directions to make Open Faced Pita Sandwich

Step 1:Saute vegetables in water or steam until tender. Drain and season to taste. Spread thin layer of mustard on top of whole, unsplit pita. Top with vegetables and tomato slices

Step 2:Toaste lightly in preheated, 375 degree oven @5 minutes.

Image Source: miikkahoo

Tags: Carrot, healthy, Mushroom, Onion, Peppers, Pita Bread, Quick, Saute, Simple, Skillet, Stove Top, Tomato, Veg, Vegetarian, Warm, Zucchini

Crisp Bread & Butter Pickles

September 16, 2009 by Firehouse Chef
Filed under Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Snack, Vegetable

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Crisp bread & Butter Pickles – If you love homemade pickles, or have a garden overflowing with too many cucumbers, then this crispy, crunchy, pickle recipe is exactly what you need. Not only are they delicious, they dress up any plate perfectly for brunches or buffets. A quick, easy,Â vegetable recipe for homemade pickles.<

Cook Time: 35-45 mins
Main Ingredient: Cucumber, Onion
Difficulty Level: 1

Ingredients to make Crisp Bread & Butter Pickles

4 qt Cucumber, thinly sliced
8 md Onion, peeled, thinly sliced
1/2 c Pickling salt
5 c Sugar
1 1/2 ts Tumeric
1 ts Celery seed
2 tb Mustard seed
5 c Cider vinegar

Directions to make Crisp Bread & Butter Pickles

Step 1:Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.

Step 2:Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil, approx 35-45 minutes.

Step 3:Pack the pickles into hot jars and seal.

Image Source: scubadive67

Tags: Celery Seed Mustard Seed, Chilled, Cucumber, Homemade, Onion, Pickling Salt, Simple, Sugar, Tumeric, Veg, Vegetarian, Vinegar

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

Creamy Spinach Soup

September 3, 2009 by Firehouse Chef
Filed under Appetizer, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Side Dish, Soup

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Creamy spinach Soup - This country style, creamy spinach soup recipe is loaded with other veggies, making it good for you as well as scrumptious. A low fat cream soup that gets it’s creaminess from the pureed potatoes, we know you will absolutelt love this quick, easy, vegetable recipe.

Prep Time: 10 mins
Cook Time: 35-45 mins
Servings: 4-6
Main Ingredient: Spinach
Difficulty Level: 2

Ingredients to make Creamy Spinach Soup

1 lg Onion, coarsely chopped
6 c Water
3 Potatoes, peeled & chopped
3 zucchini, thickly sliced
1 tb Low-sodium soy sauce
2 c Fresh spinach leaves, tightly packed
Pepper; black to taste
1/3 c Enoki mushrooms, trimmed (optional)

Directions to make Creamy Spinach Soup

Step 1:Place onion in a large pot with 1/2 cup water. Cook and stir until onion softens slightly, about 3 minutes. Add remaining 5 cups of water, potatoes, zucchini, and soy saue. Bring to a boil, reduce heat, cover and simmer for 35 minutes.

Step 2:Add spinach and pepper. Cook for another 2 minutes. Remove

Step 3:from heat. Puree the soup recipeÂ in batches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot.

Image Source: moria

Tags: Creamy, Dinner, healthy, Lunch, Mushrooms, Onion, Potato, Quick, Simple, Soup, Soy Sauce, Spinach, Stove Top, Veg, Vegetarian, Zucchini

Cauliflower Broccoli Cheese Bake

September 2, 2009 by Firehouse Chef
Filed under Baked, Buffet, Casserole, Easy, Easy Vegetable Recipes, fried, New Recipe, New Vegetable Recipes, Side Dish, Vegetable

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cauliflower broccoli Cheese Bake – This exceptional vegetable side dish recipe is irresistable! The very popular combinatio of broccoli and cauliflower, first sauteed, with a few other nutritious veggies, then oven baked with cheese sauce. A quick, easy, baked side dish recipe that we know you will love.

Prep Time: 10 mins
Cook Time: 30 mins
Main Ingredient: Broccoli, Cauliflower
Difficulty Level: 2

Ingredients to make Cauliflower Broccoli Cheese Bake

1 md Cauliflower, cut to florets
1 bn Broccoli, cut into florets
1 md carrot, sliced thinly
2 tb Oil
3 ea garlic cloves, diced
2 ea Onions, sliced
3 tb Tamari
1/2 ts Salt
1/2 ts Garlic powder
3 c Cheesy gravy
1 tb Nutritional yeast
1 ts Paprika

Directions to make Cauliflower Broccoli Cheese Bake

Step 1:Heat oil in large skillet, add the vegetables & saute for 7 minutes. Add tamari, salt & garlic powder. Cook for another 3 minutes.

Step 2:Preheat oven to 400F. In an 8 X 12 inch casserole dish, place alternating layers of gravy & saute mixture, finishing with a layer of gravy. Sprinkle with nutritional yeast & paprika. Bake for 30 minutes.

Image Source: irrational_cat

Tags: Broccoli, Carrot, Cauliflower, Cheese, Dinner, Garlic, Lunch, Onion, Quick, Sauteed, Simple, Skillet, Tamari, Veg, Vegetarian

So Easy Stuffed Eggplant

August 21, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, Fry, New Vegetable Recipes, Side Dish

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So easy Stuffed eggplant - This hearty, homestyle, stuffed eggplant recipe, tastes divine. The saturated in flavor pulp of the eggplant is sauteed with fragrant onion and garlic, fresh mushrooms and rustic bulgur. An easy, oven baked, vegetarian recipe that I have always received many compliments on.

Prep Time: 25 mins
Main Ingredient: Garden Vegetables

Cook Time: 40 mins
Difficulty Level: 1

Ingredients to make So Easy Stuffed Eggplant

2 lg Eggplants
1/4 c Olive oil
1 lg Onion, diced
2 Garlic cloves, chopped
1 c Mushrooms, sliced
1 c Bulgur wheat
3/4 c Vegetable stock
1 ts Oregano
Salt & pepper

Directions to make So Easy Stuffed Eggplant

Step 1:Cut eggplants in half & scoop out pulp. Leave 1/2ÂÂ skin. Place shells in shallow baking dish. Dice pulp.

Step 2:Saute onions in oil till tender, donÂft brown. Add cubed eggplant pulp & cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20 minutes or till moisture is absorbed.

Step 3:Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour 1/2 c water into baking dish. Bake at 350F for 40 minutes

Image Source: Mitsooko

Tags: Bulgur, Dinner, Eggplant, Garlic, healthy, Herb, Lunch, Mushroom, Onion, Oregano, Sauteed, Simple, Skillet, Vegetable Broth

Scalloped Yukon Spuds

July 27, 2009 by Firehouse Chef
Filed under Baked, Buffet, Casserole, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Vegetable

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Scalloped Yukon Spuds – Everyone loves potatoes, and this rustic scalloped potato recipe is the “BEST”! Sweet, hearty, yukon potatoes were used, for a little variety in this easy vegetable recipe, then slow baked with fragrant onions, and a creamy, creamy sauce, resulting in a delectable side dish recipe.

Prep Time: 10 mins
Cook Time: 90 mins
Servings: 6-8
Main Ingredient: Yukon Potatoes
Difficulty Level: 1

Ingredients to make Scalloped Yukon Spuds

10 c Thinly sliced Yukon potatoes
1 cn Cream of mushroom soup,10-1/2 ounce can
1/4 c Finely chopped onion
1 c Milk
1 Stick butter or margarine, melted
2 c Grated cheddar cheese
1/2 ts Salt
1/2 ts Pepper

Directions to make Scalloped Yukon Spuds

Step 1:Spread half of the sliced potatoes in the bottom of a greased baking dish. In a medium bowl, combine remaining ingredients (except potatoes) and pour half the mixture over the first layer of potatoes.

Step 2:Repeat layers of potatoes and mixture. Cover and bake at 350 degrees for 1 hour. Uncover and bake 30 to 45 minutes longer.

Image Source: Avoir Chaud

Tags: Baking, Cheese, Creamy, Layered, Milk, Onion, Potato, Quick, Simple, Soup, Veg, Vegetarian

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Ingredients to make Black Eyed Peas and Rice Salad

Directions to make Black Eyed Peas and Rice Salad

Ingredients to make Aromatic Cabbage

Directions to make Aromatic Cabbage

Ingredients to make Fresh Herb Stuffed Eggplant

Directions to make Fresh Herb Stuffed Eggplant

Ingredients to make Open Faced Pita Sandwich

Directions to make Open Faced Pita Sandwich

Ingredients to make Crisp Bread & Butter Pickles

Directions to make Crisp Bread & Butter Pickles

Ingredients to make Stuffed Zucchini Bake

Directions to make Stuffed Zucchini Bake

Ingredients to make Creamy Spinach Soup

Directions to make Creamy Spinach Soup

Ingredients to make Cauliflower Broccoli Cheese Bake

Directions to make Cauliflower Broccoli Cheese Bake

Ingredients to make So Easy Stuffed Eggplant

Directions to make So Easy Stuffed Eggplant

Ingredients to make Scalloped Yukon Spuds

Directions to make Scalloped Yukon Spuds

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