Vegetable Recipes

Victoria Said:

Does any one know any good vegetable recipes?

We Answered:

Here are some great recipes:

Chickpea Curry
Yields: 8 servings

Chickpeas are simmered in a fragrantly spiced curry sauce mixture & garnished with fresh cilantro.

2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro

Heat oil in a large frying pan over medium heat, & fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, & turmeric.

Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans & their liquid. Continue to cook & stir until all ingredients are well blended & heated through. Remove from heat.

Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

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Mock Garlic Mashed Potatoes
Serves: 4 servings

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Set a stockpot of water to boil over high heat.

Clean & cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool & pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, & pepper until almost smooth. Garnish with chives, & serve hot with pats of butter.

Hint: Try roasting the garlic & adding a little fresh rosemary for a whole new taste.

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Carrots with Brown Sugar Glaze
Yields: 4 â€“ 6 serving

Carrots are cooked with brown sugar & butter, resulting in a sweet, flavorful brown sugar glaze.

16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium & continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender & the liquid has evaporated.

Cassandra Said:

What are some good artichoke or vegetable recipes?

We Answered:

cook artichokes with new potatoes and carrots adding olive oil and dill-peas go very well with them as well.
when they are cooked you can add some lemon juice with corn flour to make the sauce thicker.
Hope you enjoy it.

Keith Said:

Vegetable recipes?

We Answered:

Here is a link to nearly 50 ideas for Brussel Sprouts...

http://allrecipes.com/Search/Recipes.aspâ€¦

Bert

Melinda Said:

Anyone have any creative low-calorie vegetable recipes?

We Answered:

Anything in the cabbage family (kale, cabbage, brussels sprouts) can be braised with a little prosciutto ham and a splash of chicken broth, and sprinkled with parmsesan cheese for a hearty dish that'll curl your toes.

Another easy thing is spaghetti squash. Cut it in half and roast it in the oven, then use a fork to pull out the stringy meat. You can season this with butter, or marinara sauce, or a sauce of butter, lemon juice, capers, chopped tomatoes, and peppers.

Parsnips are a root vegetable, but when cooked they have a texture a lot like potatoes. Cut them up and roast them among some red potatoes and serve together.

Jaime Said:

What are some good frozen vegetable recipes.?

We Answered:

I like to steam them in the micro and then add balsamic vinegar, a bit of garlic and good parm cheese. and toss when they are cooked

Elsie Said:

Good Vegetable Recipes for 9 Month Old?

We Answered:

Easy Beef Casserole
1 tbsp vegetable oil 1 small onion , peeled and sliced
1 carrot, peeled and sliced 500g lean beef, trimmed and cut into small chunks (use gravy beef , blade or chuck ) 1 piece of pumpkin, peeled and chopped 400g can tomatoes 1 cup of beef stock 2 tbsp of parsley, chopped 1 bay leaf Pepper

Method:
Heat the oil in the frying pan and fry the onion and carrot until soft. Add the beef chunks and cook untill browned. Transfer the beef, onions, and carrot to a heavy based pan and stir in all the other ingredients. Cover and simmer for 1 1/2 hours, adding more stock or water if needed, or until the beef is tender. Blend or mash if serving to baby.

Also try things like little broccoli and cauliflower trees with cheese melted on top
Also you may need to offer a new food up to 10 times, so keep trying.

Clyde Said:

What are some good vegetable recipes?

We Answered:

MARINATED LOW-CAL VEGETABLE SALAD

2 lg. carrots
6-8 pieces celery
1 sm. head cauliflower
1 sm. bunch broccoli
2 med. onions, sliced
2 green peppers, cut into strips
1 sm. bottle low-cal Italian dressing

Cut vegetables into bite-size pieces; cover with water and bring to boil. Remove from heat immediately; drain and run cold water over vegetables to cool. Put vegetables into bowl and add onions and peppers. Pour dressing over vegetables and refrigerate. Will keep in refrigerator for 2-3 weeks.
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LOW CAL VEGETABLE DIP

Large cottage cheese
Hidden Valley Ranch dressing (milk form)

Blend cottage cheese until creamy. May have to add a little milk. Add the package of dressing. Blend well.
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LOW-CAL TUNA-VEGETABLE SALAD

2 cans tuna, water drained
1 can artichoke hearts
1 can green beans
1 c. sliced celery
1/3 c. low-cal Italian dressing
Tomato wedges
Salad greens (spinach or lettuce)

In bowl, gently toss all ingredients except the last 2. Place greens onto platter (or serving plates). Spoon mixture onto greens, garnish with tomato wedges. Serves 6 to 8.
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LOW-CAL VEGETABLE CASSEROLE

4 oz. Brussels sprouts
1 c. cauliflower
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 1/2 oz. American cheese, grated or 1/2 oz. Parmesan cheese
1/2 c. skim milk
Dash of salt

Cook vegetables 5 to 8 minutes. Drain well. Place in casserole. Season with salt and pepper and garlic powder. Pour in the milk. Sprinkle with cheese. Bake 20 to 30 minutes in 375 degree oven.
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LOW CAL VEGETABLE SOUP

6 beef bouillon cubes
6 c. water
3 stalks celery, diced
3 carrots, diced
1/2 sm. onion, diced
1/2 head of cabbage, diced
24 oz. canned tomatoes

Combine ingredients in kettle and cook until vegetables are done, about an hour over medium heat. There are only 35 calories per cup.
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LOW CAL VEGETABLE LASAGNA

1 box wide curly lasagna noodles
2 lbs. part skim Ricotta cheese
2 c. part skim shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
4 carrots
2 med. zucchini
1 head fresh broccoli
4 lg. eggs
1 1/2 lbs. Marinara sauce
Dash of ground pepper

Cook lasagna noodles in large pasta pot until al dente. Slice carrots and zucchini very thin with food processor or by hand. Cut off head of broccoli and pull apart into very small florets. Soften all vegetables in microwave (5 minutes on high); or steam on top of stove for 15 minutes. Mix Ricotta cheese with 4 eggs and dash of pepper. Cover bottom of lasagna pan with small amount of sauce. Make 4 layers as follows: Wide noodles, Ricotta cheese and vegetables, end layering with noodles. Cover entire dish with sauce, sprinkle Parmesan and Mozzarella cheese (at this point dish can be covered and refrigerated until ready to bake, or it can be put in freezer for storage). Bake at 350 degrees for 45 minutes or until sauce bubbles around edges of dish and cheese is melted. Serves 9.
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VEGETABLE (LOW-CAL)

1 lg. onion, chopped
4 carrots, chopped
4 stalk celery, chopped
1/2 head cabbage, chopped
1 46 oz. can tomato juice
6 bouillon cubes
1 bay leaf
Salt and pepper to taste

Combine all ingredients with 3 cups water in kettle; blend well. Simmer 1 hour or until vegetables are tender.
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