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 |
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.
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
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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
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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
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 |
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
Image Source: swanksalot
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
Image Source: Laurel Fan
Brandied Tomato Gravy
November 30, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Sauce
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Brandied Tomato Gravy – This terrific, tangy, vegetable gravy recipe, has a little brandy added to it, giving it an extra boost of fabulous flavor. Cooked stove top, in a matter of minutes, it is the perfect compliment to so many dishes. A quick and easy gravy recipe, that is exceptionally rich and thick.
Prep Time: 5-10 mins |
Ingredients to make Brandied Tomato Gravy
1 cn Tomatoes(8oz)
4 tb Butter or margarine
2 tb Flour,all-purpose
1 cn Beef broth(14oz)
1 tb Brandy
1/2 ts Meat-extract paste
1/4 ts Salt
**NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets.
Directions to make Brandied Tomato Gravy
Image Source: avlxyz
Sweet Citrus Yams
November 11, 2009 by Firehouse Chef
Filed under Baked, Buffet, Dinner, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Sauce, Side Dish
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Sweet Citrus yams – These sweet, saucy, citrus yams are whipped with a savory blend of egg, raisins, and herbs before being oven baked. They also come with a fresh sauce recipe made out of maple syrup and lemon juice. This supreme,vegetable recipe for  sweet yams are a family favorite at our house, and we bet they will be at yours as well.
Prep Time: 10 mins |
Ingredients to make Sweet Citrus Yams
2 1/4 lb Cooked peeled yams
1/3 c Sugar
1/3 c Brown or maple sugar
Egg substitute equivalent to 1 egg
1 1/2 ts Grated orange rind
1/3 c Raisins
1 1/2 ts Freshly grated nutmeg
3/4 ts Salt
6 tb Melted butter or margarine
SAUCE:
1 c Maple syrup
1 ts Grated lemon rind
2 tb Lemon juice
Directions to make Sweet Citrus Yams
Image Source: moonlightbulb
White Asparagus In White Sauce
November 6, 2009 by Firehouse Chef
Filed under Appetizer, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Sauce, Side Dish, Snack, Starter, Veg, Vegetable
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White asparagus In White sauce – This one of a kind, white asparagus and white sauce recipe is absolutely divine. Made with convenient, quick, canned asparagus, hearty ham, and healthy milk, for the creamy textured sauce, we added a dash of nutmeg, as the crowning glory! This easy vegetable recipe dresses up any brunch or buffet table perfectly.
Prep Time: 5 mins |
Ingredients to make White asparagus In White Sauce
29 oz White asparagus; (2 cans)
2 T Margarine
2 T Unbleached flour
1/2 c of the asparagus liquid
1/2 c Milk
4 oz Ham;cut into julienne strips
1/8 t Nutmeg; freshly grated
1/4 t Salt
Directions to make White asparagus In White Sauce
Image Source: FotoosVanRobin
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 |
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
Asparagus with Hazelnut Butter
August 31, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish
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asparagus with Hazelnut Butter – This extremely unique asparagus recipe is another one of our “2 For 1′s”. Fresh, healthy asparagus, that is distinctive on it’s own, is combined with a decadent hazelnut butter recipe included, that takes this vegetable side dish, from delicios to mouth watering. A quick, easy, side dish recipe that is a “Must Try”. |
Ingredients to make asparagus with Hazelnut Butter
1 lb Cooked asparagus
1 oz Finely Ground Hazelnuts
2 tb Butter
2 ts Cider Vinegar
Salt And Pepper
Directions to make asparagus with Hazelnut Butter
Image Source: anzyAprico
