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
 |
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 |
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
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.
Preheat oven to 350°F. Beat egg in medium bowl. Stir in ricotta cheese and 1/2 cup Parmesan cheese.
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.
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
Bake lasagna 1 hour or until bubbly. Uncover. Let stand 10 to 15 minutes. Cut into squares. Garnish, if desired.
Red Cabbage and Onion Coleslaw
June 10, 2010 by Firehouse Chef
Filed under Appetizer, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, No Cook, Salad, Side Dish, Snack, Starter, Vegetable
 |
Red Cabbage and Onion Coleslaw - This healthy, hearty vegetable recipe for coleslaw, is made with colorful red cabbage and red onions, giving it excellent presentation for buffets or brunches. Quick and easy to make, as it is a “No Cook” salad, we added a little sweet and heat to make it unique and it adds loads of flavor. A family favorite at our house.
Prep Time: 15 mins |
Ingredients to make Red Cabbage and Onion Coleslaw
1 1/2 tb Oil, olive
3 tb Lemon juice
1 1/2 tb Balsamic vinegar
1/2 c Rice vinegar
1 1/2 ts Maple syrup
3/4 ts Salt
1/4 ts Pepper, black, ground
1/4 ts Pepper, cayenne
6 c Red cabbage; thinly sliced
3/8 c Parsley, chopped
3 tb Cilantro, chopped
3/8 c Onions, red, minced
Directions to make Red Cabbage and Onion Coleslaw
Image Source: mick62
How To Grill Vegetables
There are a lot of articles on how to grill vegetables, but the fastest and easiest is to simply layer your fresh veggies in a pocket of aluminum foil with your favorite seasonings and a few ice cubes and set them on the grill for 5-8 minutes (flipping at last once). Butter works too, but will make the vegetables crunchy, while ice gives them a more steamed taste and texture. Enjoy some simple bbq recipes here.
Brussel Sprouts In Pecan Sauce
May 14, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Vegetable
 |
Brussel Sprouts In Pecan Sauce - This saucy, fresh, brussel sprouts recipe is oh so simple, as well as healthy. Brussel sprouts have no fat, no cholesterol, and no carbs, and positively overflowung with VitaminC. The distictive pecans, first browned in butter, are then poured over the top, adding texture and flavor to this quick, easy vegetable recipe.
Prep Time: 5 mins |
Ingredients to make Brussel Sprouts In Pecan Sauce
1 lb Brussel sprouts; trimmed
3 T Butter, unsalted
1/4 c Pecans, chopped
Salt and pepper to taste
Directions to make Brussel Sprouts In Pecan Sauce
Image Source: randomduck
Baby Carrots & Onions In Irish Cream
April 15, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Vegetable Recipes, Side Dish, Vegetable
 |
Baby Carrots & Onions In Irish Cream - This pleasant sweet recipe for creamy carrots and onions, is an ideal side dish for any meal. The fresh, colorful vegetables are first steamed them mixed with rich irish cream, for a delightful, quick-fix, side dish recipe.
Prep Time: 5 mins |
Ingredients to make Baby Carrots & Onions In Irish Cream
lb Baby carrots
1 lb Small white onions
5 fl Cream
Salt and pepper
Pinch nutmeg
Directions to make Baby Carrots & Onions In Irish Cream
Image Source: Dan4th
Vegetarian Meatballs
April 1, 2010 by Firehouse Chef
Filed under Appetizer, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper, fried
 |
Vegetarian Meatballs - These rustic, homestyle, vegetarian meatballs are spectacular. Pre-made vegetable patties, are combined with traditional meatball ingredients, and a dash of soy sauce and your favorite seasonings, before being rolled into balls. Skillet fried, stove top, this quick and easy vegetarian meatball recipe also freezes well.
Prep Time: 15 mins |
Ingredients to make Vegetarian Meatballs
1 lb Vegetable burgers
1/4 c Breadcrumbs
Salt and pepper to taste
2 tb Butter or margerine
1 lg Onion; chopped
1 c Milk
1 ea Egg; beaten
1 tb Fresh parsley; chopped
1 tb Soy sauce
Veg oil for frying
Directions to make Vegetarian Meatballs
Image Source: miikkahoo
Baked Honey Tomatoes
March 11, 2010 by Firehouse Chef
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish
 |
Baked Honey Tomatoes - This naturally sweet, fresh tomato recipe, is a secretly simple, extraordinary, baked side dish. Perfect when tomatoes are in season, as they are juicier, the drizzled honey on the tomatoes gives them an exotic flare. This quick and easy recipe will complement any meal, and will soon be a new family favorite.
Prep Time: 10 mins |
Ingredients to make Baked Honey Tomatoes
8 Tomatoes, medium
1/2 c Bread crumbs, fresh, coarse
2 ts Salt
2 ts Pepper
1 ts Tarragon, dried
4 ts Honey
4 ts Butter
Directions to make Baked Honey Tomatoes
Image Source: avlxyz
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
 |
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 |
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
Image Source: ralph and jenny
Fried Potato Pancakes
February 4, 2010 by Firehouse Chef
Filed under Boiled, Breakfast, Buffet, Easy, Easy Vegetable Recipes, Lunch, Main Course, New Vegetable Recipes, Side Dish, Supper, fried
 |
Fried Potato Pancakes - This fabulous, fried potato pancake recipe is a tried and true favorite at our house, even the kids love it. Basic boiled potatoes are mashed with the flour added in, giving them a dough like texture, before being quickly skillet fried to an appealing golden brown.
Prep Time: 20-30 mins |
Ingredients to make Fried Potato Pancakes
1 1/4 lb Potatoes (3 or 4)
2 tb Butter, melted
1 c Flour, all purpose
1/2 ts Salt
4 ts Vegetable oil
Directions to make Fried Potato Pancakes
Image Source: revjim5000
Glazed Yams
February 4, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes
 |
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
