Basil-Vegetable Saute
May 14, 2010 by Camp Cook
Filed under Baked, Easy, Easy Vegetable Recipes, fried, New Recipe, New Vegetable Recipes, Vegetable
With only 4 ingredients, you can see how this is truely a simple recipe that anyone can make. Try this with your next barbeque.Â
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.
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
 |
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
Cucumber Dill Dip
November 2, 2009 by Firehouse Chef
Filed under Appetizer, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, No Cook, Sauce, Snack, Starter
 |
Cucumber Dill Dip - This super creamy, slightly spiced vegetable dip recipe, is a blend of sour cream and mayonnaise and is divine. Fresh, drained cucumber, fresh dill, with diced bell pepper are blended with the creamy mixture, and chilled before serving for this healthy snack. We even included some “dipper” suggestions for you to try.
Prep Time: 10-15 mins |
Ingredients to make Cucumber Dill Dip
1 md Cucumber
1/4 ts White Pepper
1 1/2 c Mayonnaise
3/4 c Sour Cream
1/4 c Green Bell Pepper, Diced
2 tb Fresh Dill, Chopped, OR
2 ts Dried Dill, Crushed
Directions to make Cucumber Dill Dip
Image Source: Gudlyf
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
 |
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 |
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
Image Source: yoppy
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
 |
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 |
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
Image Source: miikkahoo
BBQ Red Peppers
August 4, 2009 by Firehouse Chef
Filed under Tips and Tricks
barbeque red bell peppers on the grill. They taste great when soaked in olive oil, seasoned with freshly chopped herbs and spices, and then served with grated parmesan cheese liberally sprinkled on top.
Homemeade Fruity Salsa
July 17, 2009 by Firehouse Chef
Filed under Appetizer, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, No Cook, Side Dish, Snack, Starter, Veg
 |
Homemeade Fruity salsa – This “one of a kind” homemade salsa recipe is so fresh, quick, and easy, you will be making it all the time, after just one try! A stunning combination of chunky, colorful, garden fresh veggies and sweet, ripe mango, with a splash of citrus added. Try it with fish, or as a dip, for a healthy snack anytime.
Prep Time: 10-15 mins |
Ingredients to make Homemeade Fruity Salsa
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
Directions to make Homemeade Fruity Salsa
Image Source: rocknroll_guitar
Tofu Bean Enchiladas
July 10, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy Vegetable Recipes, Main Course, New Vegetable Recipes, Supper
 |
Tofu Bean Enchiladas – These scrumptious tofu and bean enchiladas, are a wonderful, innovative meal, that is the perfect blend of subtle Indian flavors and sensational spanish influences. Crunchy vegetables, and, creamy cheese are the perfect additions to this authentic meal.
Prep Time: 10 mins |
Ingredients to make Tofu Bean Enchiladas
1 c Slightly pureed Anasazi Beans *
1/2 c Cooked rice
1/2 c Tofu, excess water removed
1/4 c Chopped bell pepper
1/4 c Chopped green onion
1 c Grated cheddar
1 c Grated Monterey Jack
10 oz Enchilada sauce
10 corn tortillas
Anasazi is a Navajo word meaning ancient one.Anasazi beans have been found in many southwestern Indian dwellings. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant.
Directions to make Tofu Bean Enchiladas
Image Source: stu_spivack
Simple Stuffed Tomatoes
June 1, 2009 by Firehouse Chef
Filed under Appetizer, Easy, Easy Vegetable Recipes, Salad, Side Dish, Starter, Veg
 |
Simple Stuffed tomatoes – The inspiration for this best recipe came straight from my garden! While outside weeding, I thought of this innovative “salad“, in a tomato. The raw goodness of these vegetables will “tickle your tastabuds”.
Prep Time: 15-20 mins |
Ingredients to make Simple Stuffed Tomatoes
6 lg Tomatoes
1/3 c Cucumber,finely diced
1/3 c Onion,grated
1/3 c Green pepper,chopped
1/3 c Celery,chopped
1/3 c Cabbage,finely shredded
1/2 ts Salt
dash Pepper
1/3 c Mayonnaise
ds Hot sauce
dash Curry powder
Lettuce leaves
Directions to make Simple Stuffed Tomatoes
Image Source: WordRidden
