Someone Was Asking About Veggie Recipes?

[Annie]

Obviously not in the food forum though. Anyhow, I ran across this from Al Dente blog:

Walnut Broccoli

Ingredients:

3 pounds fresh broccoli
1/2 cup butter
4 tablespoons flour
1 1/2 tablespoons powdered chicken stock base
2 cups whole milk
2/3 cup water
6 tablespoons unsalted butter
8 ounces of dry stuffing mix or coarsely chopped breadcrumbs
2/3 cup chopped walnuts

Directions:

1. Cook broccoli in salted boiling water until tender. Drain. Place broccoli in a greased 2-quart casserole.

2. In a saucepan, melt the half cup of butter, blend in flour and chicken base. Stir to a smooth paste. Slowly add milk and stir until thick and smooth. Pour over broccoli.

3. Heat the water and 6 tablespoons of butter and pour over stuffing/breadcrumbs. Toss, add nuts and cover broccoli. Bake at 400 degrees-F for 20 minutes.

Serves: 8

 

[Shadow]

We are having a Thanksgiving potluck at work...I plan on making this if I have time.

Indian Corn Casserole

3 eggs (well beaten)
1/4 c flour
2 tbsp sugar
2 c shredded cheese (any variety)
2 cans whole kernel corn (drained)
10 slices bacon, cooked and crumbled (optional)


In large bowl,combine eggs,flour,sugar. Beat well. Add cheese,corn and 3/4 of the bacon. Mix. Pour into 10 X 6 x 1 1/2 inch baking dish. Sprinkle remaining bacon on top. Bake @ 350 degrees for 30 min or until done.

 

[Shadow]

Zucchini Casserole Recipe

6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil


(I sometimes also add cooked sausage to mine..)

Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.

Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.

Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.


from Simply Recipes website.

 

[Shadow]

Orange Glazed Carrots


1 pound baby carrots
1/4 cup orange juice
3 tablespoons brown sugar
2 tablespoons butter
1 pinch salt


Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.

Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

 

[Annie]

We are having a Thanksgiving potluck at work...I plan on making this if I have time.

Indian Corn Casserole

3 eggs (well beaten)
1/4 c flour
2 tbsp sugar
2 c shredded cheese (any variety)
2 cans whole kernel corn (drained)
10 slices bacon, cooked and crumbled (optional)


In large bowl,combine eggs,flour,sugar. Beat well. Add cheese,corn and 3/4 of the bacon. Mix. Pour into 10 X 6 x 1 1/2 inch baking dish. Sprinkle remaining bacon on top. Bake @ 350 degrees for 30 min or until done.

That sounds delicious, not nutritionally rich, but definitely delicious!

 

[Annie]

Zucchini Casserole Recipe

6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil


(I sometimes also add cooked sausage to mine..)

Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.

Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.

Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.


from Simply Recipes website.

Ohhhh, sounds grand. High calorie, but divine. Nutrition wise, no need for sausage, but it would add to taste!

 

[Shadow]

Zucchini Casserole Recipe

6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil


(I sometimes also add cooked sausage to mine..)

Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.

Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.

Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.


from Simply Recipes website.

Ohhhh, sounds grand. High calorie, but divine. Nutrition wise, no need for sausage, but it would add to taste!

My mother makes a similar one every holiday. Sausage,cheddar cheese,zucchini and onion. it's very good.

 

[RadiomanATL]

I was talking about Veggie Tales the other night. Does that count?

 

[Annie]

I was talking about Veggie Tales the other night. Does that count?

Only with your 1st or 2nd grader.

 

[Annie]

Zucchini Casserole Recipe

6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil


(I sometimes also add cooked sausage to mine..)

Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.

Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.

Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.


from Simply Recipes website.

Ohhhh, sounds grand. High calorie, but divine. Nutrition wise, no need for sausage, but it would add to taste!

My mother makes a similar one every holiday. Sausage,cheddar cheese,zucchini and onion. it's very good.

That sounds like a frittata?

 

[RadiomanATL]

I was talking about Veggie Tales the other night. Does that count?

Only with your 1st or 2nd grader.

3rd grader.

The kindergartener was already in bed.

 

[Shadow]

Fresh Vegetable Gratin

4 large leeks trimmed and cut into 1/4 inch slices
2 Medium zucchini cut into 1/4 inch slices
2 medium summer squash cut into 1/4 inch slices
1/4 c olive oil
Salt and black pepper
1/2 c fine dry bread crumbs
1/2 c finely shredded parmesan cheese
1 tsp dried thyme,crushed
2 gloves garlic,minced

In medium bowl combine leeks,zucchini,yellow squash and 2 tbsp oil. Sprinkle with salt and pepper. Trans fer veggies to ungreased baking dish.

In small bowl combine bread crumbs,parmesean cheese,thyme,garlic and remaining oil. mix. Sprinkle crumb mixture over veggies. Bake in 425 degree oven for 20 min.

 

[boedicca]

Obviously not in the food forum though. Anyhow, I ran across this from Al Dente blog:

Walnut Broccoli

Ingredients:

3 pounds fresh broccoli
1/2 cup butter
4 tablespoons flour
1 1/2 tablespoons powdered chicken stock base
2 cups whole milk
2/3 cup water
6 tablespoons unsalted butter
8 ounces of dry stuffing mix or coarsely chopped breadcrumbs
2/3 cup chopped walnuts

Directions:

1. Cook broccoli in salted boiling water until tender. Drain. Place broccoli in a greased 2-quart casserole.

2. In a saucepan, melt the half cup of butter, blend in flour and chicken base. Stir to a smooth paste. Slowly add milk and stir until thick and smooth. Pour over broccoli.

3. Heat the water and 6 tablespoons of butter and pour over stuffing/breadcrumbs. Toss, add nuts and cover broccoli. Bake at 400 degrees-F for 20 minutes.

Serves: 8

This sounds delish!

 

[Shadow]

Succotash

1 1/2 pounds of baby lima beans, shelled
3 ears corn
1 tablespoon of butter or margarine
1/4 cup of heavy cream
Salt
pepper


In a 3 quart saucepan over medium heat, in 1 inch boiling, salted water, heat beans to boiling. Reduce the heat to low. Cover, simmer for 20 minutes or until the beans are tender. drain, return the beans to saucepan. Meanwhile, with sharp knife, scrap pulp from cob. Stir in corn and butter into beans. Over low heat, cook 5 minutes. Stir in cream, heat through. Season with salt and pepper. Makes 4 cups, serves 6

 

[Shadow]

Mexican Styled Creamed Corn

10 oz Pkg frozen whole kernel Corn
1/4 c Chopped sweet Red Pepper
1/4 c Cream Cheese (reduced cal.)
1 tb Skim Milk
1/4 c Chopped Green Pepper
1/4 c Chopped Celery
1/4 c Diced green Chili Peppers


In a medium saucepan combine corn, green pepper, red pepper, celery, and 1/2 cup water. Cook about 5 minutes or till corn is tender. Drain. Stir in cream cheese, chili peppers, milk, 1/4 teaspoon salt, and dash pepper. Heat through

 

[Shadow]

Cashew and Pea Salad


8 slices bacon
1 (10 ounce) package frozen green peas, thawed and drained
1/2 cup chopped celery
1/2 cup chopped green onions
2/3 cup sour cream
1 cup chopped cashews
salt and pepper to taste


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a medium bowl, combine peas, celery, scallions and sour cream. Toss gently to mix.

Just before serving, stir in cashews and bacon into salad. Season with salt and pepper.

 

[Shadow]

Carrot Coin Casserole

2 medium carrots, sliced
2 slices onion, separated into rings
1/3 cup frozen peas
1/4 cup shredded Cheddar cheese
3 teaspoons butter, divided
1 teaspoon all-purpose flour
1/8 teaspoon salt
Dash pepper
1 dash ground nutmeg
1/3 cup 2% milk
2 tablespoons crushed butter-flavored crackers


Place carrots and 1-in. of water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Add onion; return to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain. Add peas and toss. In a 2-cup baking dish coated with nonstick cooking spray, layer half of the vegetables, all of the cheese and remaining vegetables.

In a saucepan over medium heat, melt 2 teaspoons butter. Stir in the flour, salt, pepper and nutmeg until smooth. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables.

In a skillet, toast cracker crumbs in remaining butter. Sprinkle over
casserole. Bake, uncovered, at 350° for 20-25 minutes.

 

[Shadow]

Indian Summer Medley

3 tbsp butter
1/4 c chopped parsley
10 oz pkg frozen peas (thawed and drained)
8 oz can whole kernal corn (drained)
1/2 tsp salt
pinch of pepper
1 med tomato cut in wedges

in 2 qt sauce pan melt butter over med heat. Add all ingedients (except tomato). Continue cooking until veggies are crisply tender (5 to 7 min). add tomato wedges;cover and let stand for 2 min or until tomatoes are heated through.

 

[boedicca]

Cashew and Pea Salad


8 slices bacon
1 (10 ounce) package frozen green peas, thawed and drained
1/2 cup chopped celery
1/2 cup chopped green onions
2/3 cup sour cream
1 cup chopped cashews
salt and pepper to taste


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a medium bowl, combine peas, celery, scallions and sour cream. Toss gently to mix.

Just before serving, stir in cashews and bacon into salad. Season with salt and pepper.

I love this one - and add chopped water chestnuts and snow peas as well.

 

[Shadow]

Harvest Acorn Squash

2 med acorn squash,halved (remove seeds)
1/2 c apple juice or water
1/4 c butter or margarine (melted)
1/4 tsp nutmeg
2 tbsp honey
1tsp grated orange peel
2 med tart apples,cored,sliced (1/8 inches)

Heat oven to 375. In 13 x 9 in baking pan,place squash cut side up. Pour apple juice in pan;set aside.

In small bowl combine remaining ingredients (except apples). Stir.

Divide apple slices evenly among center of acorn squash halves.. Pour 2 tbsp butter mixture over apple slices. Cover with aluminum foil;bake for 45 to 50 min. Or until Squash is tender.