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Fresh Herb Stuffed Eggplant

November 13, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, fried

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veg1 Fresh Herb Stuffed Eggplant - This fabulous fresh herb and vegetable recipe for 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

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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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veg1Stuffed 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 simple 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

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Cauliflower Broccoli Cheese Bake

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

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brc_caul 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

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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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stfd_egg 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 1/2 skin. Place shells in shallow baking dish. Dice pulp.
Step 2:Saute onions in oil till tender, donft 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

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Super Stuffed Mushrooms

June 17, 2009 by Firehouse Chef  
Filed under Appetizer, Baked, Easy, Easy Vegetable Recipes, Side Dish, Starter

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stf_mush Super Stuffed Mushrooms - These very easy, very creamy stuffed mushrooms, are a one-of-a-kind vegetable recipe! The divine, creamy texture come from the addition of half and half, and parmesan cheese. And since we love lots and lots of flavor in our recipes, we also added a little clam juice to really “tickle your tastebuds”.

Prep Time: 15 mins
Cook Time: 25 mins
Main Ingredient: Mushrooms, Clam Juice
Difficulty Level: 2

Ingredients to make Super Stuffed Mushrooms

1/2 lb Mushrooms, with big caps
1 md Onion, chopped finely
1/2 c Clam juice
3 T Sauterne wine
1/4 c Bread crumbs
3 T Butter
1/2 c Half and half
3 T Parmesan cheese

Directions to make Super Stuffed Mushrooms

Step 1:Pop stems out of mushrooms (don’t tear cups). Cut stems up finely. Saute mushrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.
Step 2:Add clam juice and wine; cook slowly until most of the liquid has evaporated. Add bread crumbs to shroom mixture in pan; mix well. Should be quite dry. Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery. Add parmesan.
Step 3:Fill mushroom caps with mixture (will have to mound). Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown.

Image Source: Nikki L.

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Loaded Baked Potaoes

May 26, 2009 by Firehouse Chef  
Filed under Baked, Easy, Easy Vegetable Recipes, Side Dish, Veg

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Loaded Baked Potatoes - If you are a big fan of baked potatoes, you absolutely must try these, they are baked with a twist. The classic baked potato is topped with additional vegetables, sauteed red pepper and mushrooms

Prep Time: 10 mins
Cook Time: 60 mins
Servings: 2
Main Ingredient: Potato
Difficulty Level: 2

Ingredients to make Loaded Baked Potatoes

2 Baking potatoes
1/2 lb Fresh mushrooms,sliced
1 Sweet red pepper,diced
1 Clove garlic,minced
2 tb Olive oil
2 tb Water
1 1/2 ts Lemon juice
1 1/2 ts Salt
1/8 ts Pepper
2 tb Butter,divided
Salt & pepper to taste
Fresh parsley

Directions to make Loaded Baked Potatoes

Step 1:Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for 1 hour or until done.
Step 2:Five minutes before potatoes are ready to come out, sSaute mushrooms, red pepper, and garlic in olive oil until crisp-tender; add water and lemon juice. Cover, reduce heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper.
Step 3:Split and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt and pepper. Top with hot mushroom mixture. Sprinkle with parsley.

 

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