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

Potato Corn Chowder

November 9, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper

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Potato corn Chowder - This quick, creamy, multi vegetable chowder recipeÂ also has two different meats added in. Cooked bacon and sausage are added to the chunky, fresh vegetables to create a one pot meal. Enjoy it for dinner or lunch, with or lunch, with a still warm slice ofÂ garlic bread. Yummy.

Prep Time: 10 mins
Cook Time: 40 mins
Servings: 4
Main Ingredient: Vegetables, Meat
Difficulty Level: 2

Ingredients to make Potato Corn Chowder

1 Polish sausage, sliced thinly
6 sl Bacon, chopped
1 c Onions, chopped
1/4 c Flour
2 c chicken stock
1 c Water
4 c Corn
2 c Potatoes, cubed
1/8 t White pepper
Red pepper sauce
2 c Milk
2 T Butter

Directions to make Potato Corn Chowder

Step 1:In a big saucepan, brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of the fat; leave enough to cook the onion.

Step 2:Saute onion in reserved fat until tender, about 5 minutes. Gradually stir in the flour. Add stock and water, stirring constantly. Add sausage, bacon, corn, potatoes and white pepper. Add red pepper sauce to taste. Heat to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally

Step 3:Add milk and cook until soup is heated through and potatoes are tender. Top with butter and serve.

Image Source: jeffgunn

Tags: Bacon, Creamy, Flour, healthy, Lunch, Meat, Milk, One Pot, Quick, Sausage, Simple, Spice, Stock, Stove Top, Veg

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 whiteÂ sauce recipeÂ 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!Â This easy vegetable recipeÂ dresses up any brunch or buffet table perfectly.

Prep Time: 5 mins
Cook Time: 5-10 mins
Servings: 4
Main Ingredient: asparagus, Ham, Milk
Difficulty Level: 1

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

Step 1:Drain asparagus spears, reserving 1/2 cup of the liquid.

Step 2:Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles.

Step 3:Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil.

Image Source: FotoosVanRobin

Tags: Asparagus, Butter, Creamy, Flour, Ham, healthy, Meat, Milk, Nutmeg, Quick, Sauce, Simple, Stove Top, Veg

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
Cook Time: 15-20 mins
Difficulty Level: 1

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

Step 1:Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside.

Step 2:Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes.

Step 3:Makes about 2 cups.

Image Source: yoppy

Tags: Chilies, Cilantro, Corriander, Cream, Cumin, Dijon Mustard, Dinner, fish, Garlic, Herb, Lunch, Peppers, Quick, Sauce, Seafood, Simple, Spice, Stove Top, Tofu, Veg, Vegetarian

Beefy Vegetable Soup with Pasta

October 7, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper, Vegetable

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Beefy vegetable soup with pasta – This hefty, hearty, vegetable soup recipe, is without a doubt, a meal in itself. The healthy broth has a base of vegetable juice, broth and water, adding extra flavor to this simple soup. We even through a little pasta with the ground beef, and suggest adding some fresh parmesan cheese on top. A quick, easy, “less Than 30 Minute Meal”.

Prep Time: 10 mins
Cook Time: 10 mins
Main Ingredient: Vegetables, Ground Beef
Difficulty Level: 1

Ingredients to make Beefy Vegetable Soup with Pasta

1/2 pound extra lean ground beef
3 cups beef broth
3 cups V-8 juice
3/4 Cup water
1/4 tsp thyme
1 tsp Worcestershire sauce
1 1/2 Cups mixed frozen vegetables
2/3 Cup alphabet macaroni

Directions to make Beefy Vegetable Soup with Pasta

Step 1:Brown beef in large saucepan or Dutch oven. Drain.

Step 2:Add broth, vegetable juice, water, thyme and Worcestershire sauce. Bring to a boil; add vegetables and macaroni. Simmer for 8 to 10 minutes or until pasta is tender.

Image Source: avlxyz

Tags: Broth, Ground Beef, healthy, Homemade, Juice, Lunch, Meat, Pasta, Quick, Simple, Stove Top, Thyme, Veg, Vegetables, Water, Worcetershire Sauce

Best Broccoli Pie

October 7, 2009 by Firehouse Chef
Filed under Baked, Boiled, Buffet, Casserole, Dinner, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper

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Best broccoli Pie – Not only is this baked broccoli cheese pie recipe the “BEST”, it’s super simple! Brightly colored garden veggies are first blanched, until crisp, yet tender, mixed with some skim milk and an egg, giving it a fabulously creamy texture that highlights the feta cheese perfectly. Oven baked in a pie shell, and sprinkled with oregano, this simple recipe smells great while cooking.

Prep Time: 10-15 mins
Cook Time: 60 mins
Servings: 4-6
Main Ingredient: Broccoli, Feta Cheese
Difficulty Level: 1

Ingredients to make Best Broccoli Pie

10 oz Broccoli *
1 c Evaporated Skim Milk
1 Egg
3 1/2 oz Feta
1 t Dried Oregano
1 carrot, sliced thin,blanched
1 Small Red Pepper **
1 Pie Shell (8-inch)

* Broccoli should be cut into long-stemmed florets, blanched, drained
** Red Pepper should be cut in julienne strips

Directions to make Best Broccoli Pie

Step 1:Preheat oven to 325 degrees. Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside.

Step 2:Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking.

Image Source: jimmiehomeschoolmom

Tags: Baking, Broccoli, Carrot, Dinner, Egg, Feta Cheese, healthy, Herb, Lunch, Oregano, Pie Shell, Red Pepper, Simple, Skim Milk, Stove Top, Vegetarian

Mashed Vegetable Side Dish

October 1, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Vegetable

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Mashed Vegetable Side Dish – This simple yet supreme vegetable side dish recipe has a real country-style flavor to it. The very versatile potato is the star of this one, with the one of a kind cabbage and sweet spring onions mashed in, with warm milk, to give a distinct “Flash of Flavor”. A very easy, extraordinary, vegetable recipe.

Prep Time: 5-10 mins
Cook Time: 25 mins
Servings: 4
Main Ingredient: Potatoes, Cabbage
Difficulty Level: 1

Ingredients to make Mashed Vegetable Side Dish

4 md Peeled potatoes
60 g Butter
170 ml Warm milk
40 g Chopped spring onions
300 g Shredded cabbage
Ground pepper
1 tb Parsley (chopped)

Directions to make Mashed Vegetable Side Dish

Step 1:Melted butter. Quarter potatoes & boil for 15 mins until tender. Place potatoes in a bowl and mash

Step 2:Boil cabbage for 10 minutes, drain well. Melt butter in a large pan. Add cabbage and spring onion and cook for 60 seconds. Add cabbage mixture to bowl of mash and add milk gradually until a creamy consistency has been achieved.

Step 3:Season with the ground black pepper and serve. May be garnished with chopped parsley .

Image Source: rusvaplauke

Tags: Butter, Cabbage, Creamy, Dinner, Lunch, Milk, Potato, Quick, Simple, Spring Onion, Stove Top, Sweet, Vegetarian

Easy Glazed Pearl Onions

September 22, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Vegetable

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easy Glazed Pearl Onions – This dynamic, out of the ordinary, glazed pearl onion recipe, is quite simple to make, and a nice break from the usual vegetable side dish. Sweet, white pearl onions are simmered stove top in broth and sugar, to create the tasty glaze that smothers them, and adds magnificent flavor. A quick, easy vegetable recipe that we highly recommend.

Prep Time: 5 mins
Cook Time: 20-25 mins
Main Ingredient: Pearl Onions
Difficulty Level: 1

Ingredients to make Easy Glazed Pearl Onions

16 oz Frozen pearl onions
2 tb Vegetable oil
3 tb Sugar
1 1/2 c Beef stock
4 tb Red wine vinegar
Salt & Freshly ground black pepper

Directions to make Easy Glazed Pearl Onions

Step 1:RINSE THE ONIONS IN A strainer, just to separate them and remove extra ice. Blot them on paper towels. In a large, heavy skillet, heat the oil over high heat. When it is hot, add the onions and sugar and continue cooking for 5 minutes, shaking often, until the onions are lightly colored.

Step 2:Add the beef stock, adjust the heat to medium- high, and continue cooking until the liquid is almost completely evaporated, about 20 to 25 minutes.

Step 3:Stir in the vinegar, cook for 30 seconds, season with salt and pepper, and serve.

Image Source: Merelymel13

Tags: Broth, One Pot, Pearl Onions, Quick, Red Winw Vinegar, Simple, Stock, Stove Top, Sugar, Sweet, Veg

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

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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 Potato Corn Chowder

Directions to make Potato Corn Chowder

Ingredients to make White asparagus In White Sauce

Directions to make White asparagus In White Sauce

Ingredients to make Thick and Creamy Mustard Sauce

Directions to make Thick and Creamy Mustard Sauce

Ingredients to make Beefy Vegetable Soup with Pasta

Directions to make Beefy Vegetable Soup with Pasta

Ingredients to make Best Broccoli Pie

Directions to make Best Broccoli Pie

Ingredients to make Mashed Vegetable Side Dish

Directions to make Mashed Vegetable Side Dish

Ingredients to make Easy Glazed Pearl Onions

Directions to make Easy Glazed Pearl Onions

Ingredients to make Open Faced Pita Sandwich

Directions to make Open Faced Pita Sandwich

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